Tag Archives: dessert

Lemon Bars

Ingredients

Crust

1 3/4 cups flour
2/3 cups confectioners’ sugar (plus more for decoration)
1/4 cup cornstarch
3/4 teaspoon salt
12 tablespoon butter, slightly cooler than room temperature, cut into 1″ pieces

Filling

4 large eggs, lightly beaten
1 1/3 cups sugar
3 tablespoon flour
2 teaspoons grated lemon zest from 2 large lemons
3/4 cup lemon juice from 4 large lemons, strained
1/3 cup whole milk
1/8 teaspoon table salt

Directions

Preheat the oven to 350 F. Lightly butter a 13″x9″ baking dish and line with a sheet of parchment paper.

Pulse the flour, confectioners’ sugar, cornstarch, and salt in a food processor or blender. Add the butter and process to blend, 8 to 10 seconds. Pulse until the mixture is a pale yellow and resembles a coarse meal. Sprinkle the mixture into the lined pan, and press firmly with your fingers into an even 1/4″ layer over the entire bottom of the pan and about 1/2″ up the sides. Refrigerate for 30 minutes, then bake about 20 minutes.

While the crust is cooling and baking, whisk together the eggs, sugar and flour for the filling in a medium bowl, then stir in the lemon zest, juice, milk and salt to blend well.

When the crust is done baking,reduce the oven to 325F. Stir the filling mixture to reblend, then pour into the warm crust. Bake about 20 minutes, or until the filling feels firm when lightly touched (about 20 minutes).

Transfer the pan to a wire rack and let cool for 30 minutes. Lift the confection up by the parchment paper and transfer to a cutting board. Fold the paper down and cut into serving size bars.

Sift confectioners’ sugar over the bars for decoration.
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Homemade Peach Cobbler


Serves: 8

Ingredients

1 1/4 cup All-Purpose Flour
1 tbsp. Baking Powder
2 cups Sugar (divided)
1/4 tsp. Salt
1 cup Almond Milk
6 Peaches
1 cup Sugar
1/2 cup Water
1 1/2 tsp. Ground Cinnamon
1 stick Unsalted Butter
1 tbsp. Fresh Lemon Juice
1 tsp. Vanilla Flavoring

Instructions

Preheat oven to 350 degrees F.

You can remove outer skin of peaches by dropping in a pan of boiling water for 1 minute, and then transferring to a bowl of ice water until peach is cool. The skin peels off much easier. Remove seed pit and slice peaches.

Put 1 cup of sugar, 1/2 cup of water, and all peach slices into stovetop pan and bring to boil. Stir occasionally. Simmer for approximately 10 minutes. Add fresh squeezed lemon juice, vanilla, and cinnamon. Set off burner.

Mix 1 1/4 cup all-purpose flour, 1 tbsp. baking powder, 1 cup sugar, and 1/4 tsp. salt. Add 1 cup almond milk and mix everything together.

Melt butter and put in bottom of baking dish. Add flour mixture. Then add peach mixture, butter, batter and peaches. The batter will rise above the peaches while baking.

If you use 13 x 9 baking dish, bake 40-45 minutes. If you use individual serving size bakeware, bake at 350 degrees F for 25 minutes. Serve with vanilla ice cream if desired.
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Lemon Ricotta Cheesecake

Ingredients

Crust:

1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/4 cup butter, melted
1 teaspoon grated lemon zest

Filling:

2 pounds fresh, whole-milk ricotta cheese
2/3 cup white sugar
1/3 cup all-purpose flour
6 eggs
1/4 teaspoon ground cinnamon
2 teaspoons grated lemon zest
2 teaspoons vanilla extract
1/8 teaspoon salt

Directions

In a small bowl, combine wafer crumbs, butter and lemon peel. Press onto the bottom of a greased 9 1/2-in. spring-form pan. Bake at 325 F for 12-14 minutes or until lightly browned. Cool.

Meanwhile, in a large mixing bowl, stir ricotta with a rubber spatula until it reaches an extremely smooth consistency. Add the sugar and flour into the ricotta, mixing thoroughly.

Stir in the eggs 1 at a time. Next add in the vanilla, cinnamon, lemon zest, and salt. Mix well. Pour batter into crust.

Bake in the center of the oven for about 75 to 90 minutes at 300F, until the cake is a light golden color. When it’s ready, the center should be fairly firm, and the point of a sharp knife inserted in the center will come out clean.

Cool cake on a wire rack. Cover, and chill till serving time.
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Baked Pumpkin Doughnuts

Ingredients

Doughnuts:

2 cups all-purpose flour
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon kosher salt
One 15-ounce can pumpkin puree
1 1/2 cups sugar
1/3 cup vegetable oil
4 tablespoons (1/2 stick) unsalted butter, melted
1 teaspoon vanilla extract
3 large eggs

Topping:

3/4 cup sugar
2 teaspoons ground cinnamon
3 tablespoons unsalted butter, melted

Directions

Special equipment: three 6-cup nonstick doughnut pans

For the doughnuts: Preheat the oven to 350 degrees F.

Whisk the flour, pumpkin pie spice, baking powder and salt together in a medium bowl.

Beat the pumpkin puree, sugar, vegetable oil, butter, vanilla and eggs and together in another large bowl until smooth.

Add the flour mixture to the pumpkin mixture and beat until just combined.

Fill three 6-cup nonstick doughnut pans with the batter so that each mold is almost full. Smooth the tops with a moistened finger.

Bake the doughnuts until a wooden pick inserted into the center comes out clean, about 15 minutes. Invert the doughnuts onto a cooling rack.

For the topping: Stir the sugar and cinnamon together in a shallow bowl. Working one at a time, brush the doughnuts all over with butter, then dip them in the cinnamon sugar to coat. Serve warm or at room temperature.

Tip: Make it easy! Transfer filling mixture to resealable food-storage plastic bag, and snip 1/2-inch corner from one end of bag. Squeeze filling into egg halves.
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Cinnamon Baked Doughnuts

Ingredients

Baking spray with flour, such as Baker’s Joy
2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 extra-large egg, lightly beaten
1 1/4 cups whole milk
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract

For the topping:

8 tablespoons (1 stick) unsalted butter
1/2 cup sugar
1/2 teaspoon ground cinnamon

Directions

Preheat the oven to 350 degrees. Spray 2 doughnut pans well.

Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.

Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.

For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.
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Strawberries and Cream Angel Food Cake


Serves: 12

Ingredients

Cake

1 box Angel Food Cake
16 oz fresh strawberries

Strawberry Filling

2 c Heavy Whipping Cream
5 Tbsp Strawberry Jelly
1 tsp Gelatin
3 tsp Water

Frosting

4 c Heavy Whipping Cream
1/4 c Confectioner’s Sugar
1 tsp Vanilla
1 tsp Gelatin
3 tsp Water

Instructions

Cake

Mix cake according to box instructions and bake.

When it has finished baking remove it from the oven and let it cool completely.

Once cooled, cut the cake horizontally across the middle, creating a top and bottom half.

Create a trench on both halves of the cake by scooping out the inside of the cake in a ring. Make sure you do not go through the bottom or the sides.

Add the strawberry filling to the trenches and put the cake halves back together.

Frost the cake with whipped cream.

Garnish with fresh strawberries.

Strawberry Filling

Pour heavy cream into the bowl of your stand mixer. Set speed to high and whip the heavy cream until it becomes fluffy.

Add confectioner’s sugar and strawberry jelly and continue to mix on high.

Combine gelatin and water, letting the gelatin dissolved before adding the mixture to the whipped cream.

Continue mixing until everything is thoroughly combined and the whipped cream is stiff.

Frosting

Pour heavy cream into the bowl of your stand mixer. Set speed to high and whip the heavy cream until it becomes fluffy.

Add confectioner’s sugar and vanilla and continue to mix on high.

Combine gelatin and water, letting the gelatin dissolved before adding the mixture to the whipped cream.

Continue mixing until everything is thoroughly combined and the whipped cream is stiff.
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Peanut Butter Cookie Lasagna

Ingredients

1 box Nutter Butter Cookies
Cool Whip or whip your own fresh whipped cream (1 cup cream plus a drop of sugar for sweetness)
peanut butter cups
1/2 cup peanut butter, melted in microwave
1 box instant or regular vanilla pudding, prepared according to package

Instructions

Line the bottom of an 8×8 pan with Nutter Butter Cookies.

Top with a drizzle of the melted peanut butter.

Add 1/2 the pudding.

Add half the cream. (I like to use a pastry bag so it is pretty but you can spread it if you prefer.)

Top with chopped peanut butter cups.

Repeat the layering.

Decorate the top with crushed nutter butter cookies, peanut butter cups and a drizzle more of peanut butter.

This must be chilled overnight for the cookies to soften. We are talking 24 hours or more – a little tip to speed the softening up….halve the cookies lengthwise (don’t worry about the cream) and layer them halved. Or you could even chop the cookies and use chopped cookies in the layers. Either way you choose will be delicious.
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