Tag Archives: dessert

1919 Rhubarb Pudding

Spread slices of good bread, not too fresh, with butter and sprinkle generously with finely cut fresh rhubarb; sprinkle with sugar and repeat another layer of the fruit and buttered bread; add a little water and bake in a moderate oven until the rhubarb is well done. Serve from the dish in which it is baked.

source: Clearwater Republican.  (Orofino, Idaho), 09 May 1919. Chronicling America: Historic American Newspapers. Lib. of Congress.
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Swedish Apple Pie

Recipe adapted from Allrecipes

Ingredients

4 cups chopped apple, any type
1 cup sugar + 1 Tbsp. sugar
1 cup flour
1 tsp. cinnamon
3/4 cup melted salted butter
1 egg

Directions

Chop up a bunch of apples, toss with tablespoon of sugar, and pour into a buttered pie plate.

In a separate bowl, mix the cup of sugar, flour, egg, cinnamon, and melted butter until it unifies as a batter.

Pour the mixture over the apples and spread to cover completely.

Bake at 350 degrees Fahrenheit for 40 to 45 minutes, until done (keep an eye out so that the sugary fruit doesn’t get singed at the edges).

Ice cream or whipped cream optional, but always welcome.

Happy Pi Day
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Caramel Apple Egg Rolls

By Lena Abraham
Yields: 12

Ingredients

2 tbsp. butter
4 apples, peeled, cored, and chopped
1/4 c. granulated sugar
1/4 c. lightly packed brown sugar
Juice of 1/2 lemon
1 tsp. ground cinnamon
Pinch kosher salt
12 egg roll wrappers
1/2 c. caramel, plus more for dipping
Vegetable oil, for frying
1/3 c. cinnamon sugar

Directions

Make apple filling: In a large skillet over medium heat, melt butter. Stir in apples, sugars, lemon juice, cinnamon, and salt. Cook, stirring often, until apples have softened and mixture is jammy, about 10 minutes. Let cool slightly, 10 to 15 minutes.

Place an egg roll wrapper on a clean surface in a diamond shape and spread a layer of caramel in the center then spoon approximately 2 tablespoons apple mixture into a line on top of caramel. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water.

In a large skillet over medium heat, heat about 1″ of oil until a drop of water bubbles when added to the oil. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate and sprinkle immediately with cinnamon sugar.

Serve hot with caramel, for dipping.
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Apple Crisp Cheesecake

By Lena Abraham
12 Servings

Ingredients

For the Crust

Cooking spray
12 graham crackers, crushed
6 tbsp. melted butter
1 tsp. ground cinnamon
1/4 c. granulated sugar
1/4 tsp. kosher salt

For the Cheesecake

4 (8-oz.) blocks cream cheese, softened
1/4 c. caramel sauce, plus more for drizzling
1/4 c. granulated sugar
3 large eggs
1/4 c. sour cream
1 tsp. pure vanilla extract
2 tbsp. all-purpose flour
1/2 tsp. kosher salt
1/4 tsp. ground cinnamon

For the Topping

1/4 c. packed brown sugar
1/4 c. all-purpose flour
1/4 c. old fashioned oats
1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
4 tbsp. butter, softened
1 apple, peeled and finely chopped
Whipped topping, for garnish (optional)

Directions

Preheat oven to 325F and grease an 8″ or 9″ springform pan with cooking spray.

Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, cinnamon, sugar, and salt. Press into bottom of prepared pan and up the sides.

In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese, caramel, and sugar together until completely smooth. Add eggs, one at a time, then stir in sour cream and vanilla. Add flour, salt, and cinnamon and beat until just combined. Pour mixture over crust.

In a medium bowl, whisk together brown sugar, flour, oats, cinnamon, and salt, then cut in butter with a fork or pastry cutter. Scatter apples in an even layer over top of cheesecake, then top with an even layer of the oat topping.

Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan. Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes.

Turn off oven, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove foil and refrigerate cheesecake for at least 4 hours and up to overnight.

When ready to serve, drizzle with caramel and serve slices topped with whipped topping, if desired.
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Crustless Apple Pies

by Lindsay Funston
You need to try this hasselback trick with apples ASAP. It tastes like a cross between a homemade apple pie and a warm apple crumble. The best part: You don’t need to deal with rolling out and chilling pie dough.
6 Servings

Ingredients
3 large baking apples, halved vertically and cored
6 tbsp. melted butter, divided
1/4 c. granulated sugar, plus more for sprinkling
1 tsp. ground cinnamon
2/3 c. old-fashioned rolled oats
Vanilla ice cream, for serving
Warm caramel, for drizzling

Directions

Preheat oven to 350F and line a baking sheet with parchment paper. Place each apple half flat side down and use a paring knife to create thin slices all the way across, making sure to stop slicing right before the bottom of the apple (so it stays together as one piece). Transfer apple halves to prepared baking sheet.

Lightly brush apple tops with 2 tablespoons melted butter and sprinkle each with sugar.

Bake until apples are soft and caramelized, about 25 minutes.

Remove from oven. In a small bowl, combine remaining 4 tablespoons melted butter, sugar, cinnamon, and oats. Once cool enough to handle, spoon mixture inside apple slits.

Return to oven and bake 10 minutes more.

Top each with a scoop of ice cream, then drizzle with caramel before serving.
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Pumpkin Pecan Pie

By Makinze Gore
8 Servings

Ingredients

For the Crust

1/2 c. (1 stick) butter, cut into 1/2″ pieces
1 1/2 c. all-purpose flour, plus more for surface
1 tbsp. granulated sugar
1/4 tsp. kosher salt
1/2 tbsp. apple cider vinegar
4 tbsp. ice water (or more, if needed)
Cooking spray

For the Pumpkin Layer

1 1/2 c. pumpkin puree
1/2 c. heavy cream
3/4 c. packed brown sugar
2 large eggs
1 tsp. pure vanilla extract
1 tsp. cinnamon
1/2 tsp. kosher salt
1/2 tsp. cloves
1/2 tsp. ground ginger
1/2 tsp. nutmeg

For the Pecan Layer

4 tbsp. melted butter
1/2 c. packed brown sugar
1/2 c. corn syrup
2 tsp. pure vanilla extract
1/2 tsp. kosher salt
2 large eggs, beaten
1 1/2 c. pecan halves

Directions

Place butter and flour into freezer for 30 minutes before starting crust process. (You want them SUPER cold.)

In a large bowl, whisk together flour, sugar, and salt. (Alternately, you can do this in a food processor.) Add butter and, using your hands, mix together until pea-sized and some slightly larger pieces form. Add vinegar and then ice water, 1 tablespoon at a time, until dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers). Mixture will be crumbly.

Turn dough onto a lightly floured surface and form into a ball. Flatten into a disk (making sure there are no/minimal cracks).

Cover with plastic wrap and refrigerate until dough is very cold, at least 2 hours or up to overnight.

Preheat oven to 425F and lightly grease a deep 9″ pie dish with cooking spray.

On a lightly floured surface, roll out dough into a 12” circle. Drape over pie dish and gently press to fit, making sure there are no air bubbles. Trim edge to 1” and tuck overhang under itself and crimp edges, With a fork, lightly prick bottom of crust. Refrigerate 30 minutes or freeze 10 minutes.

Line crust with parchment paper and fill with dried beans or pie weights. Bake 10 minutes, then remove parchment and weights and bake for 10 minutes more. Reduce heat to 350F.

Meanwhile, make fillings: In a large bowl, whisk pumpkin puree, heavy cream, sugar, and eggs together. Add vanilla and spices and stir to combine.

In another large bowl, whisk together melted butter, sugar, corn syrup, vanilla, salt, and eggs. Add pecans and stir until well coated.

Pour pumpkin filling on top of parbaked crust and smooth top. Gently, pour pecan filling over pumpkin.

Bake pie until filling is only slightly jiggly in center, 45 minutes. If crust starts to darken too much, place foil loosely around crust and continue baking.

Let cool at room temp for 1 hour, then refrigerate until ready to serve.
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Bloomin’ Apples

By Lauren Miyashiro
4 Servings
Because apples can turn brown really quickly, you’ll want to brush them with butter and get them in the oven pretty quickly after slicing them. If you want to take your time, squeeze lemon juice all over the cut side to prevent browning.

Ingredients

Cooking spray
4 tbsp. melted butter
1 tbsp. packed brown sugar
1 tbsp. granulated sugar
1/2 tsp. ground cinnamon
4 apples
8 chewy caramel squares
Breyers Natural Vanilla ice cream, for serving
Caramel, for drizzling

Directions

For Oven

Preheat oven to 375F and grease a medium baking dish with cooking spray. In a small bowl, whisk together butter, sugars, and cinnamon.

Slice top off of each apple then use a melon baller (or a teaspoon) to scoop out core. Using a paring knife, make two circular cuts in apple. Place apple cut side down on a cutting board and slice crosswise, being careful not to cut through the core.

Place cut apples in a small baking dish. Fill each apple with two caramel squares, then brush melted butter mixture on top. Bake until the apples are tender, about 30 minutes.

Serve warm with ice cream and drizzle with caramel.

For Air Fryer

In a small bowl, whisk together butter, sugars, and cinnamon.

Slice top off of each apple then use a melon baller (or a teaspoon) to scoop out core. Using a paring knife, make two circular cuts in apple. Place apple cut side down on a cutting board and slice crosswise, being careful not to cut through the core.

Fill each apple with two caramel squares, then brush melted butter mixture on top. Place cut apples in basket of air fryer. Bake at 350F for 15 to 20 minutes.

Serve warm with ice cream and drizzle with caramel.
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Apple-Rhubarb Crumble

4 Servings

Ingredients

Crumble

2/3 cup old-fashioned oats
1/3 cup all-purpose flour
1/3 cup whole wheat flour
1/4 cup (packed) dark brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
6 tablespoons chilled unsalted butter, cut into pieces

Unsalted butter (for pan)
1 1/2 pound baking apples (such as Pink Lady or Honeycrisp; about 3 large), peeled, cut into 1-inch pieces
12 ounces rhubarb, cut into 1/2-inch pieces
1/2 cup granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract

Recipe Preparation

Crumble

Whisk oats, all-purpose flour, whole wheat flour, brown sugar, cinnamon, and salt in a medium bowl. Using your fingertips, work in butter until no dry spots remain and mixture holds together when squeezed. Cover and chill while you prepare the filling.

Filling and Assembly

Preheat oven to 350F. Butter a shallow 2-qt. baking dish. Toss apples, rhubarb, granulated sugar, lemon juice, and vanilla in a large bowl; transfer to baking dish. Scatter crumble over fruit, breaking up any large pieces.

Place dish on a foil-lined rimmed baking sheet and bake until crumble is golden brown, juices are bubbling, and apples are tender, 35–50 minutes.

Do Ahead: Unbaked crumble can be assembled 2 days ahead. Cover and chill.

Recipe by Claire Saffitz
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Pumpkin Pudding

By Laura Rege
6 Servings

Ingredients

2 (3.4-oz.) package instant vanilla pudding mix
1 (15 oz.) can pumpkin puree
3 c. whole milk
1/4 c. packed brown sugar
2 tsp. pumpkin pie spice mix, plus more for garnish
Whipped topping, for garnish

Directions

In a large bowl, whisk together pudding mix, pumpkin, milk, brown sugar, and pumpkin pie spice mix according to package directions. Let sit 5 minutes to thicken.

Spoon into 6 small cups. Refrigerate until well chilled and pudding is set, about 1 hour.

Top with whipped cream and sprinkle with more pumpkin pie spice mix.
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Sweet Potato Cheesecake

By Kat Boytsova
6 – 8 Servings

Ingredients

For Crust

10 oz. gingersnaps
1/2 tsp. kosher salt
1/2 c. (1 stick) melted butter

For Cheesecake

2 (8-oz.) packages cream cheese, softened, cut into small pieces
3 large eggs, room temperature
3/4 c. granulated sugar
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
6 oz. sour cream, room temperature
1/4 c. pure maple syrup
1 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 c. roasted sweet potatoes, peeled and pureed in the food processor

For Topping

3/4 c. lightly packed dark brown sugar
1/4 c. granulated sugar
1 tbsp. ground cinnamon
1/2 tsp. kosher salt
12 tbsp. (1 1/4 sticks) melted butter, warm
1 3/4 c. all-purpose flour

Directions

Make crust: Preheat oven to 350F. Pulse gingersnaps and salt in a food processor until fine crumbs form. Drizzle in melted butter and mix until fully incorporated. Transfer to a 9” spring form pan and press firmly into the bottom and slightly up the sides.

Bake crust until golden brown around edges, about 10 minutes. Let cool until ready to use.

Make filling: Reduce oven to 325F. In a large bowl using a hand mixer, beat cream cheese on medium high speed until very smooth. Add eggs, sugar, vanilla, salt, sour cream, maple syrup, and cinnamon. Continue to mix, scraping down sides as needed until mixture is smooth. Add sweet potato puree and mix until no lumps remain.

Pour cheesecake filling into cooled crust and bake until almost set, about 1 hour.

Meanwhile, make the topping: In a medium bowl, whisk together both sugars, cinnamon and salt. Add warm melted butter and stir to combine. Using a fork, mix in flour until a moist mixture forms.

Remove cheesecake from oven and sprinkle topping over, squeezing it in your hands to make medium sized clumps. Bake cheesecake until topping is beginning to look golden, and cheesecake no longer jiggles in the middle, about 30 to 35 minutes more. Let cool to room temperature and then refrigerate until well chilled, at least 4 hours.
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