Category: DESSERTS

BANANA RAISIN NUT BREAD OR CAKE

BANANA RAISIN NUT BREAD OR CAKE
1 cup packed brown sugar
1 cup butter, 1/2 soft & 1/2 melted
2 jumbo eggs
2 tablespoons cinnamon
1/2 cup golden raisins, currants or craisins
1/2 cup crushed walnuts
2 large, RIPE bananas
1/2 cup sugar
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda

  • Combine the melted butter, brown sugar and bananas in a sauce pan.
  • Cook until smooth and then add nuts and raisins.
  • Stir until well coated & set aside to cool.
  • Cream softened butter, sugar and eggs until fluffy.
  • Sift together flour, baking powder, baking soda and cinnamon.
  • Add this to the creamed mixture gradually until well blended.
  • Add cooled banana mixture.
  • Pour into greased and floured pan(s)*
  • Bake at 350 degrees for 45+ minutes.

*This recipe will make 2 large loaves or 1 cake. If making bread, skip the frosting.

FROSTING (optional)
8 ounces cream cheese, softened
1/4 cup butter, softened
juice of 1 small lemon
1 teaspoons pure vanilla extract
1 1/2 cups powdered sugar

  • In a medium bowl beat cream cheese and butter until smooth.
  • Add lemon juice and vanilla. Beat until blended.
  • Add powdered sugar gradually until well blended and smooth.
  • Refrigerate 1 hour to set icing before serving.

KEY LIME PIE with CARAMEL BLUEBERRY SAUCE

When I was a little girl my great aunt, Looney Louise, (okay we didn’t call her looney to her face, but it is what made her such fun) made a blueberry pudding cake with a tart lemon sauce that was out of this world!  When Ron asked me to review NuNatural’s products Aunt Louise’s recipe was the furthest thing from my mind.  After reviewing all the wonderful products that NuNaturals was gracious enough to send me and perusing the hundreds of recipes they also sent me, I settled on the blueberry cheesecake recipe.  The more I thought of blueberries, the more I thought of Louise and so I made the requisite recipe changes to make it my own and bring me close to the reverse of Looney Louise’s recipe.

Recipe aside, I have to say that every NuNatural’s product I tried is excellent.  I am a total convert!  I was forced years ago to give up any chemically altered sugars so only had full bodied sugar to live on.  NuNatural’s products are not chemically altered, but based on Stevia, a natural plant! 
KEY LIME PIE with CARAMEL BLUEBERRY SAUCE
Crust: 
1 1/2 cups graham cracker crumbs   
6 tablespoons butter   
15 drops NuNatural’s liquid stevia extract

Filling:  
16 ounces cream cheese 
1/3 cup key lime juice  
1 egg   
1 teaspoon NuNatural’s white stevia powder
  • Crush about 12 graham crackers to make 1 1/2 cups of graham cracker crumbs. 
  • Combine graham cracker crumbs, stevia extract and 6 tablespoons of melted butter in a medium mixing bowl. 
  • Spread the mixture evenly over the bottom and sides, pressing it to make it firm. 
  • Bake at 350° until golden brown (about 10 minutes). 
  • Allow to cool completely before using. 
  • Using a mixer, mix the ingredients in a bowl until the mixture is smooth and fluffy. Don’t overdo it. 
  • Pour the mixture into the sugar-free graham cracker crust, spreading evenly and bake at 350° until lightly browned (about 30 minutes).
Sauce:
2 cups fresh blueberries
5 tablespoons water, divided
Pinch of coarse kosher salt
4 teaspoons NuNatural’s white stevia powder
7 drops NuNatural’s liquid Vanilla stevia 
2 tablespoons Hershey’s caramel sauce
2 teaspoons plus 1 tablespoon fresh lemon juice
  • Combine berries, 1 tablespoon water, and coarse salt in medium saucepan. 
  • Stir and mash over medium-low heat until reduced to sauce consistency, about 4 minutes. Set aside. 
  • Combine sugar, 4 tablespoons water, and 2 teaspoons lemon juice in large saucepan. Stir over medium-low heat until sugar dissolves. 
  • Increase heat and boil without stirring until syrup is golden amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, 9 minutes. Remove from heat. 
  • Stir in blueberry sauce; let stand 5 minutes. 
  • Cool sauce to room temperature. 
  • Stir in remaining 1 tablespoon lemon juice.
I was not paid for this review, but did receive free products to try. All opinions are my own.  Their products are all natural, easy to convert and taste great! Original posting November 7, 2011.

BLUEBERRY COBBLER

Remember this recipe for Banana Cobbler?  We loved it.  But what I personally loved was the basic template of the recipe.  So tonight I tried the same base recipe, but traded out bananas for blueberries and you know what? It was awesome.  But what was really awesome was that even though the base was the same, the flavor was unique!

BLUEBERRY COBBLER    Author: 

1 cup self rising flour
¾ cup sugar
1 cup milk
1 stick butter, melted
1 bag frozen blueberries or 2 boxes of fresh

¾ cup packed brown sugar
1 stick butter, softened (next time I’ll use 6 tablespoons)
½ tsp ground nutmeg

1 teaspoon cinnamon (I added)
½ cup self rising flour
1 cup oatmeal

1/4 cup chopped walnuts (I added)

  • In a bowl, stir together the flour, sugar and milk until smooth.
  • Add the melted butter.
  • Spread the batter into a greased 11X7 pan.
  • Slice bananas evenly over batter.
  • In another bowl, combine remaining ingredients.
  • Sprinkle over bananas.
  • Bake at 375 ˚ for 40 minutes or until filling bubbles.
  • Serve with whipped cream or ice cream.

COCONUT ALMOND PEAR TART

COCONUT ALMOND PEAR TART
Adapted from BAKING FROM MY HOME TO YOURS by Dorie Greenspan

3 medium pears, firm but ripe
1 lemon
4 cups water
1 1/4 cups sugar

6 tablespoons unsalted butter, at room temperature
2/3 cup sugar
3/4 cup ground blanched almonds
2 teaspoons all-purpose flour
1 teaspoon cornstarch
1 large egg

2 teaspoons coconut rum
1 teaspoon pure vanilla extract
1 partially-baked 9-inch tart shell, made with Sweet Tart Dough (see below), at room temperature
Confectioners’ sugar for dusting, or apple jelly for glazing
whipped cream
toasted coconut

  • Make the sweet dough recipe below first!
  • Peel pears, but leave them whole.
  • Bring the 4 cups water, the 1 1/4 cups sugar and the juice of the lemon to a boil in a saucepan just large enough to hold the pears.
  • Add the pears to the boiling syrup, lower the heat so the syrup simmers and gently poach the pears until they are tender when pierced with a knife, about 15 minutes.
  • Cool the pears to room temperature in the syrup.
To make the almond cream:
  • Cream the butter and sugar in the food processor until the mixture is smooth and satiny.
  • Add the ground almonds and continue to process until well blended.
  • Add the flour and cornstarch, process, and then add the egg. Process until almond cream is smooth and consistent.
  • Add the rum and vanilla and process just to blend.
  • Place the almond cream in a container and refrigerate it until firm.

  • Center rack in the oven and preheat the oven to 350 degrees.
  • Line a jelly roll pan with a silicone mat.
  • Cut the pears in half from blossom to stem and core them; make sure to pat the pears dry – really dry – so that their liquid won’t keep the almond cream from baking.
  • Fill the baked crust with the almond cream, spreading it even with a spatula.
  • Thinly slice each pear half crosswise, lift each half on a spatula, press down on the pear to fan it slightly and place it, wide-end toward the edge of the crust, over the almond cream. The halves will form spokes.
  • Put the crust on the lined baking sheet.
  • Bake the tart 50 to 60 minutes, or until the almond cream puffs up around the pears and browns.
  • Transfer the tart to a rack to cool to just warm or to room temperature before unmolding.
Right before serving, dust the tart with powdered sugar or top with whipped cream sprinkled with toasted coconut.

SWEET TART DOUGH
1 1/2 cups all-purpose flour
1/2 cup powdered sugar
1/4 teaspoon sea salt
1 stick plus 1 tablespoon (4 1/2 ounces) cold unsalted butter, cut into small pieces
1 large egg yolk
1/4 cup sweet flaked toasted coconut

To make the dough:

  • Put the flour, powdered sugar and salt in the food processor and pulse a couple of times to combine.
  • Scatter the pieces of butter over the dry ingredients and pulse until the butter is cut in coarsely – you’ll have pieces the size of oatmeal flakes and pea-size pieces and that’s just fine.
  • Beat the egg slightly, and gradually add it, pulsing after each addition.
  • When all of the egg has been added, process in long pulses – about 10 seconds each – until the dough, which will look granular soon after the egg is added, forms clumps and curds.
  • Turn the dough out onto a work surface.
  • Very lightly and sparingly – make that very, very lightly and sparingly – knead the dough just to incorporate any dry ingredients that might have escaped mixing.
  • Butter the tart pan and press the dough evenly along the bottom and up the sides of the pan.
  • Freeze the crust for at least 30 minutes, preferably longer, before baking.

ULTIMATE CHOCOLATE CHIP COOKIES

Chocolate chip cookies were one of the earliest recipes I began making on my own. There was always the great nut debate between my grandfather and uncle who both believed they didn’t like nuts. I LOVE walnuts in my cookies and brownies and even as a child learned that there are two ways to skin a cat as my dad would say. It turns out that what I liked was the flavor, didn’t really care about the actual nut one way or the other. So, I learned to “fake” out my grandfather and uncle who despite their belief in no nuts had no problem devouring a batch of my cookies! I’ve tweaked this recipe for years to make a larger batch and keep everyone happy.

ULTIMATE CHOCOLATE CHIP COOKIES
1 1/2 cups butter, softened
2 1/2 cups white sugar
2 tablespoons molasses
3 eggs
1 teaspoon vanilla extract
1 teaspoon maple extract
3 3/4 cups flour
1 cup walnut pieces
1 teaspoon cinnamon
1 1/2 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons salt
3 1/2 cups milk chocolate chips
1 cup golden raisins

  • Preheat oven to 350 degrees.
  • Using a stand mixer cream the butter and sugar together.
  • Add molasses and blend until smooth.
  • Add eggs one at a time until well blended.
  • Add vanilla and maple extracts and blend until smooth.
  • Sift together the flour, salt, cinnamon, baking soda and baking powder.
  • In a small food processor, chop nut pieces until a fine flour.
  • Gradually add the nuts and flour mixture until well blended.
  • Gently fold in milk chocolate chips and raisins.
  • Drop by teaspoonfuls onto an un-greased cookie sheet.
  • Bake 10-12 minutes
  • Enjoy

BOSTON CREAM PIE

When I was a little girl Boston Cream Pie was my FAVORITE Sunday dinner dessert and my grandma made it for me regularly until I was about 10 years old and then Sunday dinners as we knew them stopped on a regular basis. Since then I have craved Boston Cream Pie on a regular basis and finally have resurrected her recipe.

According to about.com, Boston Cream Pie is “Not a pie, but not your average cake, Boston Cream Pie is one of the city’s signature recipes. A descendant of pudding-cake pie, the Boston cream pie is considered to be the creation of French chef Sanzian of the Parker House Hotel (now the Omni Parker House). In 1996 the Boston Cream Pie was named the official dessert of Massachusetts.”

CAKE
  • 1 cup sugar
  • 5 tablespoons unsalted butter, softened
  • 1 teaspoon pure vanilla extract
  • 1 JUMBO egg
  • 1 1/4 cup cake flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup whole milk

CUSTARD***

  • 1/3 cup sugar
  • scant 3 tablespoons cornstarch
  • 1 1/2 cup whole milk
  • 3 JUMBO egg yolks
  • 1/2 cup heavy cream
  • 1/4 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 3 tablespoons unsalted butter

GLAZE

  • 2 ounces semi-sweet chocolate
  • 3 tablespoons unsalted butter
  • 1 cup powdered sugar
  • 3/4 teaspoon vanilla
  • 2 tablespoons hot water

CAKE

  • Preheat oven to 350°F. Butter and flour a 9 1/2-inch springform baking pan. I use a square one to make pieces easier to cut.
  • Combine the butter, sugar, and vanilla in a bowl. Cream together using an electric mixer until the mixture is light and fluffy. Add the eggs one at a time, beating thoroughly after each one.
  • In a separate bowl, sift together the flour, baking powder, cream of tartar and salt. Combine with the creamed mixture and add the milk.
  • Pour batter into the prepared pan*. Bake in the middle of the oven for 50 to 60 minutes, or until a toothpick comes out clean. Remove from oven and let the cake cool in the pan on a wire rack.
CUSTARD
  • Combine the cornstarch, sugar, milk, eggs, cream, vanilla extract, and salt in a saucepan. Whisk until smooth.
  • Bring the custard to a boil over moderate heat, whisking constantly. Continuing to whisk, let the custard boil for two minutes.
  • Remove from heat, and whisk in the butter. Set custard aside to cool, continuing to whisk occasionally.
GLAZE
  • In a double boiler, melt together the chocolate and butter until smooth. remove from heat and stir in powdered sugar and vanilla. Stir in hot water 1 teaspoon at a time until desired consistency.
BUILDING THE PERFECT PIE
  • Remove the cake from the pan and cut it in half horizontally with a long serrated knife.
  • Place one half of the cake on a plate with the cut side facing up. Top with custard.
  • Place the other half of the cake on top, with the cut side down.
  • Coat the top of the cake with glaze allowing it to drip down the sides.
  • *I like to use my square spring form pan for a couple of reasons; it make cutting pieces a lot easier since the slices when it is cut as a pie tend to try and fall over and my serving plate is rectangular in shape.
  • ***The traditional custard substitutes in this recipe for a pineapple custard which is what we like to do.

BANANA SPICE CAKE from A Thousand Ways to Please a Husband

I seriously adapted this recipe into a modern day form from its original recipe. Adapted from ‘A Thousand Ways to Please a Husband’ by Louise Bennett Weaver and Helen Cowles LeCron (page 142)
BANANA SPICE CAKE
1/3 cup butter, melted
1 cup sugar
2 eggs
2/3 cups sour milk
1 1/2 teaspoons cinnamon
1/2 teaspoon cloves
1 teaspoon vanilla
1 teaspoon baking soda
2 cups flour, sifted
2 small VERY RIPE bananas, well mashed
1/2 cup golden raisins
1/2 cup maple syrup

  • Pre-heat oven to 350 degrees.
  • GREASE loaf pan or 8×8 baking dish.*
  • With a wooden spoon blend the butter, sugar and eggs.
  • Blend in bananas until well mixed.
  • Sift dry ingredients together.
  • Add dry ingredients and mix well with swift strokes.
  • Add vanilla and raisins.
  • Bake 45-55 minutes until toothpick comes out clean.
  • Immediately invert on to serving plate.
  • Wait 15 minutes for cooling.
  • Warm the maple syrup in the microwave for 30 seconds.
  • Using a toothpick, pierce holes into the top of the cake.
  • Drizzle maple syrup over the cake and allow it to drip down the sides.
*Works really well in today’s decorative bundt style pans.

CHOCOLATE OATMEAL PEANUT BUTTER BLUEBERRY BARS

CHOCOLATE OATMEAL PEANUT BUTTER BLUEBERRY BARS
2 sticks unsalted butter, softened
1 1/4 cup flour
1 teaspoon baking flour
1 teaspoon salt + pinch salt
1 teaspoon cinnamon
2 cups packed dark brown sugar
2 JUMBO eggs
3 cups old fashion oats
1 1/2 + 3/4 teaspoon vanilla
2/3 + 1/2 cup honey roasted peanuts
1 /2 cup golden raisins
1/2 cup raisins
1 cup dried blueberries
1 can sweetened condensed milk
2 tablespoons peanut butter
12 ounces semi-sweet chocolate chips

  • Preheat oven to 350 degrees.
  • Sift together the flour, soda, teaspoon of salt and cinnamon.
  • In a large mixing bowl, cream the butter.
  • Add the brown sugar and blend well.
  • Add eggs, one at a time, blending well after each one.
  • Add vanilla and blend until light & fluffy.
  • Add flour mixture and blend until smooth.
  • Gently mix in oatmeal and 2/3 cup peanuts.
  • Set aside 2 cups of mixture.
  • Press the remaining mixture into the bottom of a 9×13 well greased baking dish.
  • Scatter the blueberries randomly over the top of the oatmeal mixture.
  • In a double boiler mix together the sweetened condensed milk, peanut butter and chocolate chips until melted and well blended.
  • Stir in vanilla, raisins and remaining peanuts.
  • Spread over the oatmeal layer.
  • Working in small amounts flatten oat oatmeal dough and top chocolate mixture.
  • With well greased fingers press gently on the top oatmeal dough to spread it out evenly over the chocolate layer.
  • Bake 30 minutes.
  • Cool completely before cutting.

On a personal note I would like to point out SnoWhite from Finding Joy in My Kitchen. She has 32 different and yummy oatmeal recipes for you to choose from. Head on over and check out her impressive list of oatmeal recipes. I made the oatmeal waffles this morning myself and was very surprised by them. They were really yummy!






CARAMEL PRETZEL CRISPS ~ MOCK TURTLES

These are sooooooooooooooooooo simple and sooooooooooooooooooo good too!
CARAMEL PRETZEL CRISPS ~ MOCK TURTLES
1 bag pretzel crackers (regular pretzels work too)
3 rolls ROLOS
1 bag pecan halfs

  • Preheat oven to 350 degrees.
  • Line a cookie sheet with pretzel crackers.
  • Set 2 ROLOs side by side on the crackers.
  • Bake 2-3 minutes, just long enough to soften ROLOs.
  • Press down pecan halves into each ROLO.
  • Cool.
  • Enjoy.

*MAPLE VANILLA CHOCOLATE CHIP COOKIES

One of hubby’s favorite cookies is chocolate chip.  I’ve experimented for years on getting the right combo of flavors.  According to hubby I’ve finally done it.

MAPLE VANILLA CHOCOLATE CHIP COOKIES
3 1/4 cups flour
1 teaspoon baking soda
3/4 teaspoon sea salt
1 1/3 cups butter, softened
1 1/4 cups sugar
1 cup packed brown sugar
2 Jumbo eggs
4 teaspoons vanilla extract
1 teaspoon maple extract
pinch cinnamon
12 ounce package milk chocolate chips

  • Preheat oven to 375˚,
  • Sift together the flour, salt and baking soda.  Set aside.
  • Cream butter.
  • Add sugars and cream again.
  • Add eggs and cream again.
  • Add vanilla and maple, beating until smooth.
  • Gradually add the flour mixture until we blended.
  • Add chocolate chips and nuts if desired.
  • Drop by spoon fulls onto ungreased cookie sheet.
  • Bake 10 minutes.

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CHOCOLATE COVERED CHERRIES

I wanted to make something special to take to my nieces house for Superbowl Sunday so thought I’d try Chocolate Covered Cherries. I found the recipe in an old Taste of Home magazine. This recipe is sooooooooooooooooo simple, but messy! Have fun making them. They are quite rich though – be forewarned!

1 cup butter, melted
1 can sweetened condensed milk
3 pounds confectioners sugar (about 8 cups)
3-10 ounce jars maraschino cherries(about 120 cherries), really well drained
1-2 pounds milk chocolate candy coating, chopped (I used almond bark)

  • Combine butter and milk until smooth.
  • Gradually add in confectioner’s sugar until a soft dough forms.
  • Roll into 1 inch balls and flatten into 2 inch circles.
  • Place a cherry in the center of each one.
  • Wrap sides around cherry until cherry is completely covered and roll into a smooth ball.
  • Melt chocolate until smooth and dip each ball into the chocolate.
  • Place on wax paper until cool and sprinkle with sprinkles.
  • Cool well.

GINGER PUMPKIN BREAD & MAPLE BROWN BUTTER GLAZE

Delicious pumpkin bread smothered in a maple brown butter icing. Ginger Pumpkin Bread adapted from Martha Stewart by SIMPLY SCRATCH BLOG and then by me.

adapted from  SIMPLY SCRATCH BLOG
GINGER PUMPKIN BREAD & MAPLE BROWN BUTTER GLAZE
Yield: 8-10                                      Prep Time: 20 minutes
Cook Time: 60-70 minutes             Total Time: 1 hour 30 minutes

12 tablespoons {1 1/2 sticks} unsalted butter, melted
2 1/2 cups all-purpose flour, plus more for pan
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon salt
1 cup granulated sugar
1 cup packed light-brown sugar
1 can (15 ounces) pumpkin puree (1 3/4 cups)
3 large eggs


**2/3 cup golden raisins


**1/2 cup chopped walnuts


**these were my additions and we loved them!!!

  • Preheat oven to 375 degrees.
  • In a 8×5 loaf pan; lightly butter or spray with baking spray and then dust wit flour (tap out any excess flour and discard), set aside.
  • In a medium bowl, whisk together flour, baking powder, ginger, and salt.
  • In a large bowl, whisk together sugars, pumpkin, melted butter, and eggs. Next add in the flour mixture, and stir until just combined.
  • Pour batter into the prepared pan. Bake until a cake tester is inserted into the center and comes out with only a smidgen coating it, which is about 60 to 70 minutes.
  • Let cool 10 minutes; invert pan and transfer the loaf to a wire rack to cool completely.

FOR THE GLAZE: 

1/4 cup Real Maple Syrup
1/4 teaspoon Real Vanilla Extract
2 tablespoons Unsalted Butter
1/3 cup Powdered Sugar, plus more if needed
1 tablespoon Heavy Cream
A pinch of Kosher Salt

  • Heat a small skillet over medium/medium-high heat.

  • Once the pan is hot, add in the two tablespoons of unsalted butter. The butter should instantly start to melt and turn golden.

  • Once melted and a deep golden, turn off the heat and add in the maple syrup and vanilla, whisking constantly {it should bubble up}.

  • Once the bubbles have subsided a bit, whisk in the powdered sugar.

  • Keep whisking while adding the tablespoon of heavy creamy and a pinch of kosher salt.

  • Drizzle warm icing over cooled cake. Slice and serve!