Category: DESSERTS

JOHNNY CAKES, A CARRIBEAN STAPLE – TRY A NEW RECIPE DAY

Journey Cakes commonly known as Johnny Cakes are a yeast-less bread that are either baked or fried. In the southern Caribbean they are known as bakes (even when fried).
Today we will make some whole wheat baked Johnny Cakes
You will need:
1 cup white flour
1 cup whole wheat flour
3 teaspoon baking powder
1/2 teaspoon salt
3 oz butter (or margarine)
1 1/2 oz vegetable shortening
1 cup ice cold water
  • Sift flour with the baking powder and salt
  • Rub in the fats.
  • Slowly add the water to make a smooth dough (dough will be sticky at this point).
  • Begin to incorporate enough wholewheat flour to make a smooth, dry, but elastic dough.  Knead well.
  • Shape the dough into a bowl and allow to rest for 60 minutes.
  • Preheat oven to 400F.
  • After 1 hour, place dough onto floured board.
  • Make 1 large Johnny Cake or 4 or 5 hamburger sized Johnny Cakes.
  • Place dough onto a greased baking sheet and bake for 20 minutes.
  • Serve hot.

Dry Ingredients

Prepared dough

Finished product
From the lack of feedback, I think that my previous recipes may have been a bit too ‘exotic’. This is an easier recipe with common ingredients. I posted a fried Johnny Cake recipe over at my blog a little while ago. I do hope you try it either one and let me know what you think.
Bon Appetit!

APRICOT FREEZE

I have been on the look out for dairy free frozen desserts, because milk and I are no longer friends. I will miss many creamy dishes, but this failed friendship also gave me the impetus to find a mostly healthy and delicious replacement. How about starting with this fun frozen dessert!

Apricot Freeze
adapted from:  The Marshmallow Fluff Cookbook
makes approximately 1 1/4 pints

my notes:  a simple frozen fruit dessert, you could easily cut down on the amount of “fluff” for a richer apricot flavor and firmer texture. I used an ice cream maker, but you will also find a simple method at the end of the post to whisk and freeze.

1 16oz can apricot halves
1 c Marshmallow Fluff
1 T fresh squeezed lemon juice

Mash apricot halves with a potato masher, or puree in food processor for a smoother texture.

Place all ingredients into ice cream maker and process until resistance taxes the process. Freeze until firm.

Scoop into small balls and serve over a bed of fresh blueberries or other berries of choice.

You may also prepare this without using an ice cream machine:  After mashing/puree the apricots, whisk into the fluff a little bit at a time, combining well. Stir in the lemon juice. Freeze until firm, scoop to serve.

Serves 6-8 when served with fresh fruit.

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SOUR CREAM DUTCH APPLE PIE

I love apples – all apples. There I said it. Who can resist a slice of hot apple pie? Hubby wanted dutch apple, FIL wanted a turnover and I just wanted apples. So I dug into my files and found 3 recipes from grams, a vintage magazine and an old friend. I had never made any of these. Mainly because alone, they weren’t all that interesting. They all needed some UMPF! so I combined the parts I liked best from all three and came up with my version of Sour Cream Dutch Apple Pie. Together they were awesome.



SOUR CREAM DUTCH APPLE PIE
PIE
3+ cups apples, cored, peeled and chopped
lemon juice
3/4 cup sugar
2 tablespoons flour
pinch of salt
1 tablespoon cinnamon
1/2 teaspoon vanilla extract
1/2 teaspoon maple extract
1 small egg, beaten
1/2 cup sour cream (not light)
9 inch pastry shell, pre-baked and cooled
TOPPING
1/3 cup flour
1/3 cup dark brown sugar
1 teaspoon cinnamon
4 tablespoons butter, sliced extremely thin

  • Preheat oven to 350 degrees
  • Chop the apples and combine with just enough lemon juice to coat and prevent browning in large bowl.
  • In a small bowl sift together the flour, sugar, cinnamon and salt.
  • Fold in the sour cream, egg, vanilla and maple extract until well blended.
  • Fold the sour cream mixture into the apples until well coated.
  • Carefully pour into the pie shell, mounding towards the center.
  • Toss together the topping ingredients until well blended.
  • Sprinkle topping evenly over the apple mound.
  • Lay the pieces of butter all over the top.
  • Bake 30 minutes or until apples are tender.
  • Best served with ice cream or fresh whipped cream. If you want to be really decadent try it with Caramel Sauce.

RUSTIC STRAWBERRY CREAM CHEESE PIE

RUSTIC STRAWBERRY CREAM CHEESE PIE
1 package Pillsbury pie dough (or homemade if you have time)
2 eggs
8 ounces cream cheese, softened
3/4 cup sugar + 3-4 tablespoons
1 teaspoon vanilla
1 pound strawberries, cleaned and sliced
whipped cream

  • In a medium mixing bowl sprinkle 3-4 tablespoons of sugar over sliced strawberries and toss. Set aside.
  • Fit crust into pie plate, prick bottom in a couple places with fork tines and bake 5 minutes at 400 degrees.
  • In a mixing bowl combine cream cheese, eggs, 3/4 cup sugar and vanilla. Beat until well blended.
  • Pour into pie plate and bake cream cheese mixture 15 minutes until slightly thickened. You will need to lay a piece of foil over top for part of the time to prevent crust from burning.
  • Spread over “pizza” rounds.
  • Top with spoonfuls of strawberries.
  • Add whipped cream and top with CARAMEL SAUCE and MOCHA HOT FUDGE SAUCE.

Whoopie Pies!

Whoopie Pies
adapted from:  The Marshmallow Fluff Cookbook
350 degree oven
makes 15 pies

1 large egg
1/2 c vegetable oil
1 c sugar
2 c flour
1/2 c unsweetened coaoa
1 t baking soda
1/4 t salt
1/4 c milk
1 t vanilla

Preheat oven to 350 degrees. Prepare/grease 2 large baking sheets, set aside.

In a large bowl with a mixer on medium speed, beat the egg and vegetable oil until combined. Gradually beat in the sugar and continue beating until pale yellow in color.

In another bowl, combing the flour, cocoa, soda and salt, whisk to combine. In a measuring cup combine the milk and vanilla.

Add the flour and milk mixtures alternately to the egg mixture, beginning and ending with the dry ingredients.

Drop by tablespoons onto the baking sheets. These will spread a lot, so make 6 cakes per sheet, at a time.

Bake for about 5 minutes or until the top springs back when lightly touched with a finger. Let cool on pans for a minute or 2 to prevent the delicate cookie from crumbling. Remove to wire racks for complete cooling.Continue baking until all dough has been baked.

When cool completely, sandwich the filling between 2 cakes to form the Whoopie Pies.

Filling:
1/2 c (1 stick) butter, at room temperature
1 c confectioners sugar
1 c Marshmallow Fluff
1 t vanilla

In a medium size bowl, beat butter and sugar together. Add Marshmallow Fluff and vanilla. Beat until fluffy.

PEANUT BUTTER FUDGE DROPS



PEANUT BUTTER FUDGE DROPS

2/3 cup Hot water
10 ounces Land of Lakes cocoa mix
2 cups JIF creamy peanut butter
1/2 cup light corn syrup
3 cups C&H powdered sugar, divided 2cups + 1 cup
2 cups crushed vanilla wafers
2 cups crushed ginger snaps
72 Hershey Kisses (I like the cherry cordials)

  • Whisk together the hot water and cocoa mix until smooth.
  • Add peanut butter and corn syrup. Blend until smooth.
  • Add 2 cups powdered sugar and stir until well blended.
  • Stir in cookie crumbs until well blended.
  • Spray wax paper with PURE (these will be sticky so don’t forget this step).
  • Drop heaping teaspoonfuls of dough onto the wax paper.
  • Place the remaining 1 cup of powdered sugar in a shallow bowl.
  • Roll each piece of dough into a ball and dredge in powdered sugar.
  • Press your thumb into the center and fill with a Hershey’s kiss.  I used cherry cordial kisses.

PEANUT BUTTER BANANA RUM RAISIN BREAD

Filling in for Chris & Jenn today I offer you a family favorite:

PEANUT BUTTER BANANA RUM RAISIN BREAD

1 cup packed brown sugar
1/2 cup butter, melted
1/2 cup peanut butter
2 jumbo eggs
2 tablespoons cinnamon
1 cup golden raisins
1/4 cup Parrot Bay coconut rum
1/2 cup crushed walnuts
2 large, RIPE bananas, pureed
1/2 cup sugar
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda

  • 1 hour to 1 day before pour rum over raisins and let sit at room temperature.
  • In a medium saucepan melt butter.
  • Add 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 peanut 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.

FROSTING
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.

STRAWBERRY KIWI BUTTERMILK SHORTCAKE

This is even better when you take the time to make fresh whipped cream or homemade vanilla ice cream to go with it.

GLAZE
2 baskets fresh strawberries, sliced
2 kiwis, chopped
1 cup pureed strawberries*
1 cup sugar
2 tablespoons KARO light corn syrup
3 tablespoons cornstarch
½ cup water

BUTTERMILK SHORTCAKE
2 cups flour
1½ teaspoons baking powder
½ teaspoon baking soda
dash of salt
4 tablespoons sugar
¼ teaspoon cinnamon
½ cup butter, softened, but not melted
¾ cup buttermilk**

  • Mix together 1 cup sugar, corn syrup, cornstarch and water in a 2 quart sauce pan, cover and bring to a slow boil. 
  • When you reach a boil remove the lid. Add the 1 cup pureed strawberries and boil a few minutes more.  Chill 10-15 minutes.  After the sauce is chilled, pour over the fruit and toss gently.  Return to the refrigerator to continue chilling. 
  • Sift the dry ingredients together. Add the milk and butter and mix well into a soft dough. DO NOT over knead – it will become tough. 
  • Grease an 8 inch pie pan really well. Gently arrange dough into an even mound and pre-cut into your serving portions before baking. 
  • Bake at 400° for 15 to 20 minutes or until toothpick done and golden brown. 
  • Slice each shortcake open, dot with a thin layer of honey, arrange on plate and top with a scoop of the  strawberry kiwi glaze and vanilla ice cream or whipped cream.

*I use the less than pretty berries for the puree.

**As a substitute, Buttermilk can be made by adding 2 tablespoons of vinegar to regular milk.

SNICKERDOODLES with TASTE & CREATE

Taste and Create was started as a food event by Nicole from For the Love of Food.  The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another’s blog.  My partner this month is Carol from NO REASON NEEDED for our 3rd pairing. I spent another lazy afternoon perusing her recipes again and was still intrigued by her unusual recipe titles like elephant ear cookies, zippy slow cooker chili, pizza stuffed pretzels and super easy strawberry and lime ice cream but opted for a comfort favorite of ours snickerdoodles. Carol’s recipe is here.

SNICKERDOODLES
1 1/2 cups sugar + 1/4 cup sugar
1 cup butter, softened
2  eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon sea salt
2  teaspoons ground cinnamon

  • Heat oven to 400ºF.
  • Mix 1 1/2 cups sugar, butter and eggs in large bowl. 
  • Stir in flour, cream of tartar, baking soda and salt.
  • Shape dough into 1 1/4-inch balls. 
  • Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. 
  • Place 2 inches apart on ungreased cookie sheet.
  • Bake 8 to 10 minutes or until set. 
  • Remove from cookie sheet to wire rack.

While our recipes varied quite a bit, the result was the virtually the same in taste and completely the same in that the plate was empty in no time flat!

CHOCOLATE PINEAPPLE CREAM CHEESE PASTRIES

CHOCOLATE PINEAPPLE CREAM CHEESE PASTRIES
1 package Puff Pastry Sheets (2 sheets)
1/2 cup milk chocolate chips
1 egg, beaten
4 ounces Philadelphia cream cheese, softened
1/2 cup sugar
1-8 ounce can crushed pineapple, well drained
2 tablespoons butter
1 cup confectioners’ sugar
2 tablespoons hot water

  • Thaw the pastry sheets at room temperature until they’re easy to handle (about 45 minutes).
  • Pre-heat the oven to 375°.
  • Line baking sheet with silicone mat or parchment paper.
  • Beat together the softened cream cheese, sugar and pineapple.
  • Unfold pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10-inch square. Cut the pastry sheet into 4 (5-inch) squares. Repeat with the remaining pastry sheet.
  • Spread 1 tablespoon of cream cheese mixture in the center of each pastry square.
  • Sprinkle 1 tablespoon of chocolate chips on top of cream cheese mixture.
  • Brush the edges of the pastry squares with the egg.
  • Fold each pastry in half over the cream cheese mixture and chocolate chips and press the edges to seal.
  • Place the filled pastries onto the baking sheets.
  • Brush the tops of the pastries with the egg.
  • Bake for 15-20 minutes or until the pastries are golden. Let cool on the baking sheets for 2 minutes. Remove the pastries to a wire rack and let cool.
  • Place the remaining chocolate chips and the butter into a small microwave-safe bowl. Microwave on HIGH for 30 seconds or until the chocolate is starting to melt. Stir until the chocolate mixture is smooth. Stir in the confectioners’ sugar. Stir in the water, adding additional water, if necessary, until the icing is the desired consistency.
  • Drizzle the icing over the pastries.

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.

BROWN SUGAR PECAN LOAF CAKE

This is a delicious cake, so good in fact that my Honey wanted me to share this with all of you for Try A New Recipe day. And in some ways it is a new recipe, because this cake, while delicious and moist only has 1/4 cup of butter in the whole cake. That has to be new.
I also think it has to do with the separation of the eggs. However, you do use all of the eggs, first beating in the yolks and then the egg whites. That has to be new.

Let’s make cake, shall we?

Brown Sugar Loaf Cake
adapted from:  cakes from scratch in half the time
by:  Linda West Eckhardt
400 degree oven – a cooks wisdom:  375 degrees at most!

the intro:  Luscious and sweet, this dark, caramel-colored sugar cake is crumbly, spicy and everything nice.

2 large eggs – room temperature or see warming tip below
1/4 cup butter
1 cup brown sugar
1 1/4 cup flour – divided
1/2 cup chopped pecans
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon cloves (original recipe called for 1/2 t, but cloves and I don’t get along!)
1/2 cup milk
1 teaspoon vanilla

Before we begin:  I do not own or use aluminum pans, it is a personal choice. This cake will be baked in my steel loaf pan. There is a theory and practice for shiny pans and it is thought to affect the end product for crust and appearance, and while this may be true, my guess is, this cake will not suffer for being baked in a pan different than prescribed by the author.

Prepare to bake:  Arrange the rack in the middle of the oven and preheat it to 400 degrees. Spritz a 9X5 inch shiny aluminum loaf pan and the shiny side of a piece of aluminum foil large enough to cover the top of the pan with pan spray. Place the unbroken eggs into a bowl of (comfortable) hot water.
Make the batter:  Cream the butter until light, then add the brown sugar and beat until fluffy. Separate the eggs. Add 2 of the yolks, one at a time, beating well after each addition, then add the egg whites and beat well.  Toss 1/4 cup of the flour with the nuts. Mix the remaining 1 cup flour with the baking powder, salt, cinnamon and cloves. Add to the butter mixture in thirds, alternately with the milk and vanilla. Fold in the nuts.
Bake the cake:  Pour the batter into the prepared pan, lay the foil, shiny side down, loosely over the top, and bake for 25 minutes.
Quickly remove the foil and continue baking until a wooden pick inserted in the middle comes out clean, about 20 more minutes. Cool in the pan on a rack for 5 minutes, then turn out onto the rack to cool completely.
When cool, place on a serving platter, add a knife and let everyone serve themselves. Store any leftovers in plastic wrap to keep it moist.

As always, thanks so much for stopping by!
I appreciate your time and your comments.

And for more great recipes and food and kitchen ideas, stop by Mom’s Sunday Cafe!