Category: DESSERTS

BLACK & BLUE COBBLER

BLACK & BLUE COBBLER BOWLS
1 cup blackberries
1 cup blueberries
1 cup whole milk
1 cup self-rising flour*
1/2 cup butter + 2 tablespoons, both melted separately
3/4 cup fine sugar
1/4 cup packed brown sugar

  • Mix together the fine sugar and flour.
  • Whisk in the milk.
  • Whisk in 1/2 cup melted butter.
  • Pour into well greased bowls.
  • Distribute berries evenly on top of batter.
  • Mix 2 tablespoons melted butter with brown sugar until crumbly.
  • Sprinkle on tops.
  • Bake 45-60 minutes until golden and toothpick comes out clean.

*If you prefer a heavier crust, use bisquick

CHERRY APRICOT GALETTE

Pie Dough Ingredients*
For a 9-inch crust
  • 1 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 3/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) of butter, cold and cubed
  • 1/4 cup ice water
Filling Ingredients**
For one 9-inch galette
  • 3/4 pound fresh apricots, pitted and chopped
  • 1/2 pound fresh cherries, pitted
  • 2 tablespoon cornstarch
  • 1/4 cup sugar + more for sprinkling
  • Juice of half a lemon
Ingredients for Assembly
  • 1 egg, beaten
ASSEMBLY
  • Cut butter into small cubes and place in the freezer for 15 minutes.
  • Preheat your oven to 400 degrees.
  • Pulse flour, sugar and salt in a food processor. 
  • Add butter and pulse until it resembles a coarse meal. 
  • Gradually add ice water and pulse until the dough forms a coarse meal. 
  • Turn the dough out onto a work surface and very lightly and sparingly, knead just to incorporate dry ingredients. 
  • Flatten into a circle; wrap individually in plastic. 
  • Refrigerate dough for at least an hour. 
  • Remove dough from refrigerator; place on floured work surface. 
  • Using a rolling pin, roll out the dough into a rough 11-inch circle. 
  • Trim the edges to a clean circle with a pairing knife. 
  • Transfer the circle to a baking sheet or pizza pan lined with parchment paper. 
  • Mix 1/2 teaspoon cornstarch and 2 tablespoons of sugar in a bowl and spread on the bottom of the dough. 
  • Toss apricots and cherries with the rest of the cornstarch, sugar and lemon juice. 
  • Arrange the fruit on the bottom of the dough, leaving 2 inches of dough left outside. 
  • Fold up and pleat the dough over the top of the fruit, leaving the center uncovered. 
  • Lightly brush the top of the pastry with the beaten egg and sprinkle both the dough and the fruit with 1/4 – 1/3 cup sugar. 
  • Place the Galette in the oven and cook for 40-45 minutes until golden brown and bubbly. 
  • Remove from oven and transfer to a cooling rack immediately. 
  • Serve warm or at room temperature with a scoop of vanilla ice cream.
*If you are in a huge hurry, Pillsbury from the dairy case can be substituted.
**1 can Comstock cherries can be substituted.  Just add apricots!

Brown Butter Cupcakes with Apricot Pineapple Frosting

my picture sucked so this one is compliments of google images and looks almost identical!

Brown Butter Cupcakes with Apricot Pineapple Frosting

Cupcakes:
1/3 cup butter, softened
1 1/3 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/2 teaspoon cinnamon
2 large eggs
1 teaspoon vanilla extract
3/4 cup milk (low fat is ok)

Frosting: 
1 8 oz package of cream cheese, softened
1 stick butter softened
1/4 cup Smuckers apricot preserves
1/4 cup Smuckers pineapple preserves
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
3 1/2 cups powdered sugar
2 Apricots for garnish

  • Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners or spray well with PURE.
  • Melt butter in a small saucepan and cook over low-medium heat until butter has turned an amber color and smells toasty, but not burnt. Butter will darken quickly once it begins to turn. 
  • Pour butter, scraping all the browned bits from the bottom with a spatula, into a small bowl to cool.
  • In a large bowl, whisk together flour, baking powder, salt, cinnamon and sugar.
  • In a medium bowl, whisk together cooled butter, eggs, vanilla and almond extracts with the milk. Pour into flour mixture and stir until just combined.
  • Spoon batter evenly into prepared muffin cups.
  • Bake for 16-19 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
  • Cool completely on a wire rack before frosting.

For the Frosting:

  • In a small bowl stir together the preserves until well blended. 
  • Mix Cream Cheese and Butter in a medium sized bowl using an electric mixer until creamy.
  • Add vanilla and almond extracts and blend well.
  • Add half the preserve mixture until well mixed. Add half the powdered sugar and mix well, alternate between the preserves and the powdered sugar until the frosting is at a good spreading consistency.
  • Garnish with Apricot wedges.

Adapted from The Baker Chick

MELTING MOMENTS SHORTBREAD COOKIES

Martha from A Sense of Humor is Essential here to fill in for Joanne and to share a special shortbread recipe that is easy to make, with ingredients readily at hand, and has a nice, not too sweet taste, which goes wonderfully with coffee and tea. These cookies are also always a hit at baby showers,  bridal showers, and as hostess gifts too.

MELTING MOMENTS SHORTBREAD COOKIES
1 cup salted softened butter
5 1/2 tablespoons powdered sugar
1 cup corn starch 1 1/4 cup flour (I used whole wheat)
1 teaspoon vanilla extract

  • Mix all ingredients using mixer for approximately 3-5 minutes until a soft ball dough is formed. The dough will look like cornmeal prior to the dough ball forming.
  • Refrigerate for 30 minutes.
  • Preheat oven to 350 degrees F.
  • Drop by teaspoons unto un-greased cookie sheets.
  • Bake until golden at edges, approximately 12 – 15 minutes.
  • Allow cookies to completely cool on cookie sheet. 
  • Frost with glaze or frosting if desired. Refrigerate if necessary. 

APPLE RUM RAISIN NOODLE BAKE

Apple-Raisin Noodle Bake
1 pound wide egg noodles

2 teaspoons sea salt
6 tablespoons butter, softened + 1/3 cup butter, softened for topping
16 ounces cream cheese, softened
1 cup sugar     
2 cups small curd cottage cheese
2 cups sour cream
6 eggs, separated
1 cup golden raisins
3 teaspoons cinnamon
3 tablespoons rum
11/2 cup apples, peeled and chopped
1/2 cup golden brown sugar
PURE
  • Set oven to 350 degrees.
  • Set shelf to lowest position.
  • In a small bowl pour the rum over the raisins.  Set aside.
  • Spray a 13 x 9-inch baking dish with PURE.
  • Cook noodles with 2 teaspoons salt in boiling water; drain well, and toss with the 6 tablespoons of softened butter in a large bowl while still warm.
  • In a mixer bowl, beat the cream cheese and 1 cup sugar until light.
  • Add in the cottage cheese and sour cream; blending well.
  • In a separate bowl, beat the egg yolks until consistent in texture and color then add to the cream mixture with the cinnamon; blending well.
  • Pour this mixture over the egg noodles in the bowl; mix to combine.
  • Mix in the chopped apples and raisins (rum and all); blend well.
  • In a bowl beat the 6 egg whites until stiff; with a spatula, fold the egg whites into the noodle mixture.
  • Pour into prepared baking dish.
  • Add a loose foil tent to prevent pasta from crisping.
  • Bake for 45 minutes.

While casserole is baking:

  • In a small bowl, mix together the 1/3 cup butter and 1/4-1/3 cup brown sugar.
  • After 45 minutes of baking, remove the casserole, and sprinkle the butter/brown sugar mix over top of casserole.
  • Return to oven and bake another 30-45 minutes.

APPLE RUM RAISIN NOODLE BAKE

Apple-Raisin Noodle Bake
1 pound wide egg noodles

2 teaspoons sea salt
6 tablespoons butter, softened + 1/3 cup butter, softened for topping
16 ounces cream cheese, softened
1 cup sugar     
2 cups small curd cottage cheese
2 cups sour cream
6 eggs, separated
1 cup golden raisins
3 teaspoons cinnamon
3 tablespoons rum
11/2 cup apples, peeled and chopped
1/2 cup golden brown sugar
PURE
  • Set oven to 350 degrees.
  • Set shelf to lowest position.
  • In a small bowl pour the rum over the raisins.  Set aside.
  • Spray a 13 x 9-inch baking dish with PURE.
  • Cook noodles with 2 teaspoons salt in boiling water; drain well, and toss with the 6 tablespoons of softened butter in a large bowl while still warm.
  • In a mixer bowl, beat the cream cheese and 1 cup sugar until light.
  • Add in the cottage cheese and sour cream; blending well.
  • In a separate bowl, beat the egg yolks until consistent in texture and color then add to the cream mixture with the cinnamon; blending well.
  • Pour this mixture over the egg noodles in the bowl; mix to combine.
  • Mix in the chopped apples and raisins (rum and all); blend well.
  • In a bowl beat the 6 egg whites until stiff; with a spatula, fold the egg whites into the noodle mixture.
  • Pour into prepared baking dish.
  • Add a loose foil tent to prevent pasta from crisping.
  • Bake for 45 minutes.

While casserole is baking:

  • In a small bowl, mix together the 1/3 cup butter and 1/4-1/3 cup brown sugar.
  • After 45 minutes of baking, remove the casserole, and sprinkle the butter/brown sugar mix over top of casserole.
  • Return to oven and bake another 30-45 minutes.

STRAWBERRY BANANA DACQUIRI CAKE ~ Save Room for Dessert

I subscribe to Lagniappe, the free email newsletter of Louisiana Cookin’ magazine.  It’s published each Friday, and typically contains 3 Louisiana-centric recipes.  Friday’s newsletter contained this recipe, and I knew I had to make it, even though I had already written today’s post.  But, as strawberries are in season, I decided to share this recipe with you all.
The flavor is lovely, although the texture was a little moist.  No one seemed to mind, however, and the cake was the perfect ending to a delicious grilled meal on the patio.  I think it would be perfect for a Memorial day cookout, as it’s quick to whip up and if you’re like me, I find it quite nice to have something on my menu that takes little thought and prep.  Be sure to save room for dessert when you make this delicious cake… 

Strawberry-Banana Daiquiri Cake

1 Strawberry Cake Mix
1 1/2 cups fresh or frozen strawberries, thawed
1 ripe banana, mashed
2 eggs
2 tablespoons lime juice
1 tablespoon light rum (did not use, I increased lime juice to 3 tablespoons)
Lime Glaze (recipe follows)
  • Preheat oven to 350.
  • Grease and flour a Bundt pan; set aside.
  • In large bowl, combine the cake mix, berries, banana, eggs, and lime juice.
  • Beat for 2 minutes at highest speed.
  • Pour batter into the prepared pan.
  • Bake for 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
  • Prepare glaze while cake is baking.
  • Cool cake upright for 25 minutes before inverting onto serving place.
  • Spoon glaze evenly over cake. Garnish with lime zest, if using.
Lime Glaze
Juice of 1 lime
1 teaspoon butter
Powdered sugar
  • Microwave lime juice and butter until butter melts. 
  • Whisk in powdered sugar until desired consistency is reached.

HOLY COW CAKE ~ Save Room for Dessert

Crazy name, huh?  It’s an adaptation of the Holy Cow cake from the Cake Mix Doctor cookbook.  The original recipe calls for a chocolate cake mix, which I think would be divine, but I was making this cake for the husband, who, unbelievably, is not a chocolate lover.  I thought this version was good, but if I made it again, I’d definitely use a chocolate cake mix.  I sprinkled on crushed Butterfinger candy on 1/3 of the cake, chopped Peanut Butter Snickers on 1/3, and I drizzled on extra caramel sauce on the remaining 1/3.  I had many opinions about which was better, and honestly, all three tasted delicious.  So, whichever you choose, be sure to save room for dessert…

Holy Cow Cake
1 package yellow or devil’s food cake mix
1 1/3 cups water
1/2 cup vegetable oil
2 teaspoons vanilla
3 large eggs

  • Preheat oven to 350 degrees.
  • Spray or butter a 13×9 baking pan, and set aside.
  • Combine cake mix, water, vegetable oil, vanilla, and eggs; beat for 1 minute, scraping down sides.  Continue to beat for 2-3 minutes, or until well-mixed. 
  • Pour into prepared pan.
  • Bake cake for 35 – 38 minutes.
  • Remove from oven and with a chopstick or wooden skewer, poke holes into cake.
  • Pour caramel mixture over hot cake, slowly, so that mixture is absorbed into cake.
  • Spread cool whip mixture over cake and sprinkle on crushed Butterfingers, if using, or drizzle on extra caramel topping.
  • Chill in refrigerator for 30 minutes before cutting into squares.

Caramel Mixture and Cream Cheese Topping
8 ounces caramel topping, plus additional for garnish
1 can (14-oz) sweetened condensed milk
4 Butterfinger bars, crushed – optional
12 ounces Cool Whip, defrosted
8 ounces cream cream, softened

  • Stir caramel topping and sweetened condensed milk together; set aside until cake is done.
  • In another bowl, combine the Cool Whip and cream cheese, beat together until smooth.

BUTTERMILK RAISIN BRAN MUFFINS

BUTTERMILK RAISIN BRAN MUFFINS
2 eggs
1 1/2 cups sugar
2 1/2 cups flour
2 1/2 teaspoons baking soda
1/2 cup canola oil
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 teaspoons vanilla
2 cups buttermilk
1 teaspoons salt
1 cup golden raisins
1/2 of a 14 ounce box  Raisin Bran (about 2 1/2 cups)
PURE

  • Preheat oven to 400 degrees.
  • Spray muffin tin with PURE.
  • Beat together the eggs and sugar.  Beat well.
  • Add oil to egg mixture and blend well.
  • In a large mixing bowl sift together the flour, baking soda, salt, cinnamon, cloves and nutmeg.
  • Merge together the wet and dry mixtures until blended well.
  • Fold in raisin bran and golden raisins.  If a bit dry add milk until desired consistency.
  • Fill muffin tins 2/3 full.
  • Bake 15 minutes.

APRICOT PINEAPPLE MONKEY BREAD

APRICOT PINEAPPLE MONKEY BREAD*

BREAD
1 cup scalded milk
1/2 cup shortening
1/2 cup sugar
1teaspoon salt
1/2 cup golden raisins
1/4 cup rum
1/2 cup minced walnuts
2 packages dry yeast
1/2 cup warm water
2 Jumbo eggs, beaten
4 1/2 – 5 cups flour
TOPPING
20 ounce can crushed pineapple, drained well
4 tablespoons butter
1/2 cup light brown sugar, super firmly packed
1/2 cup apricot pineapple preserves**
1/2 teaspoon almond extract
1/2+ teaspoon cinnamon
1/2 cup golden raisins*
1/4 cup rum*

  • Soften the yeast in the warm water.
  • Stir together the sugar and cinnamon and set aside.
  • Soak the raisins in the rum until needed. Drain before adding to the bread.
  • Combine the milk, shortening, sugar and salt. Cool to lukewarm.
  • Add yeast to milk mixture and then the eggs, the raisins and nuts.
  • Add the flour. Mix to a soft dough.
  • Knead on a lightly floured surface until smooth and elastic. Place in a greased bowl. Turn over once, cover with a cheesecloth and let rise until double in size.
  • Punch down and let stand ten minutes.
  • Prepare the topping while the dough is standing.
  • Melt the butter in a saucepan.
  • Add the preserves, brown sugar, cinnamon and almond extract. Cook until smooth and fairly thin.
  • Add the pineapple (and raisins if you’re using refrigerator rolls) and heat through.
  • Roll into many small balls about the size of golf balls.
  • Grease a Bundt cake pan. (I like to use my pineapple upside down cake pan.
  • Arrange a layer of the balls haphazardly in the cake pan.
  • Dribble about half the topping loosely over them.
  • Arrange the other half of the dough balls.
  • Pour remaining sauce over top.
  • Allow to rise until double in size (about 1 1/4-1 1/2 hours)
  • Bake at 350 degrees for 35-45 minutes.
  • Enjoy

*You can cheat and use 3 cans of refrigerator biscuits instead if you’re in a hurry. If you still want the raisins you can add them to the topping instead.
**You can use pretty much any flavor you want – I also use raspberry, peach and blackberry depending on my mood. A lot of times I combine the peach and blackberry half and half.

BANANA JUICE the key to perfect BLACKBERRY BANANA BREAD

Did you know that Banana’s have juice? Don’t worry, most people don’t.  But, they do and the juice is the best part of making a moist banana bread.  The key to banana juice is using a banana that is “JUST RIGHT“, one that is heavily speckled, in my opinion, one that is just short of rotting.  I take it one step farther many times and when they are “JUST RIGHT”  remove them from their skins and freeze them in recipe ready proportions.  Freezing them yields the liquid readily without the steps I’m about to tell you about.  I didn’t even know I’d been doing  “JUST RIGHT” for years with the freezing process and then I read an article about how to juice a banana.

1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon sea salt
5 large very ripe bananas
1 cup blackberries
1/2 cup golden raisins
1 medium not so ripe banana, thinly sliced
1/2 cup butter, melted & cooled
2 JUMBO eggs
3/4+ cup packed light brown sugar
1 teaspoon cinnamon
1 teaspoon PURE vanilla extract
1/2 cup chopped walnuts
2 teaspoons crystalline sugar

  • Preheat oven to 350°.
  • Grease your loaf pan with the butter wrapper or spray with non-stick cooking spray.  Dust with flour.
  • Sift together the flour, baking soda, cinnamon and salt in a large mixing bowl.
  • Place 5 bananas in a microwave safe bowl and cover with a food cover lid with the vents open.
  • Microwave on high for 5 minutes – until the bananas are soft and have released their juice.
  • Transfer bananas to a sieve and allow them to drain over a small saucepan for about 10-15 minutes.
  • Place bananas, raisins and blackberries in a medium mixing bowl.
  • Cook juice over a medium high heat for about 5 minutes until juice is reduced to 1/4 cup.
  • Stir reduced liquid into the banana/blackberry mixture and mash together until well blended.
  • Add butter, eggs, vanilla and brown sugar and mix to a smooth consistency.
  • Pour banana mixture into flour mixture and with a wooden spoon fold together until just combined.
  • Fold in walnuts gently.
  • Pour into prepared loaf pan.
  • Layer banana slices around the edges.
  • Sprinkle with crystalline sugar.
  • Bake 50-60 minutes based on loaf pan size.