RSS

Category Archives: Desserts

Pies, cakes, breads, puddings, fruit cobblers and crisps, cookies, and brownies.

Oatmeal Raisin Cookies

Oatmeal raisin are my favorite, as well as my boyfriend Jason’s favorite, kind of cookies. They are a solid choice if you have to bring a dessert to an event where anyone can’t eat (or for some strange reason doesn’t like) chocolate. There are thousands of recipes for oatmeal raisin cookies, but I like this one in particular because the cookies come out chewy on the inside and slightly crunchy on the outside. They are sweet, but not overbearingly so. In addition, they are quick to make and most of the ingredients are things you probably already have in you cupboard.

Original Source: Allrecipes.com

Preparation Time: 15 minutes
Cooking Time: 10 minutes per cookie sheet
Ready in: 1 hour

Ingredients:

  • 3/4 cup butter, softened
  • 3/4 cup white sugar
  • 3/4 cup light-packed brown sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 tsp. baking soda
  • 3/4 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 3 3/4 cups rolled oats
  • 1 cup raisins

Instructions:

  • Pre-heat oven to 375 degrees
  • In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
  • Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.

Chef’s Tips:

  • Use a silicone mat as pictured above to make clean-up easy and prevent the cookies from sticking to the baking sheet.
Advertisements
 
Leave a comment

Posted by on August 5, 2017 in Cookies, Desserts

 

Blueberry Pie

Blueberry is my boyfriend Jason’s favorite pie, so I dedicate this recipe to him. The lattice crust adds an attractive flair and the lemon juice complements the fruit so that the pie is slightly tart and not too sweet. I also add lemon zest to enhance the citrus flavor. I suggest making this pie in July through early September when blueberries are in season. Be sure to use fresh blueberries. (Maine blueberries are best if you can find them).

(Original Source: Food Network.com)

Preparation Time: 30 minutes
Cooking Time: 45-60 minutes


Ingredients:

  • 2 store-bought frozen pie crusts (you can make your own from scratch, but store-bought is much easier)
  • 1 cup sugar
  • 4 1/2 cups fresh blueberries
  • Squeeze of fresh lemon juice
  • Zest of 1/2 lemon
  • 5 Tbsp. flour
  • Salt

Instructions:

  • Pre-heat oven to 350 degrees.
  • Unfold first pie crust and press into pie dish.
  • Place blueberries in strainer and rinse.
  • Drain berries and add to large bowl.
  • Add flour and toss to coat.
  • Add sugar, lemon juice, zest and salt.
  • Pour berries into pie shell.
  • Cut other pie crust into 1 ” strips. Place strips on top of crust in criss-cross pattern to form a lattice.
  • Bake for 45 – 60 minutes or until bubbly. Serve.

Chef’s Tips:

  • Place the pie on a foil-lined cookie sheet to catch any drippings from the pie while it cooks.
  • Place strips of aluminum foil around the edges of the pie crust while baking to prevent it from burning.
  • When checking the doneness of the filling, insert a knife into the center of the pie. If there is little or no resistance, the pie is done.
  • If the pie comes out runny, pop it in the refrigerator overnight or in the freezer for about 15 minutes to allow the ingredients to solidify.
 
Leave a comment

Posted by on August 5, 2017 in Desserts, Pies, Summer Pies

 

Mixed Berry Pie

I typically bring Strawberry Rhubarb Pie to summer gatherings, so when I couldn’t find rhubarb in my local supermarket I was in a bind. My friend Cecilia had requested a fruit pie for her picnic, so I googled “berry pie” and found this five star recipe from the Food Network. I ended up with enough filling for two pies, so I’ve cut the ingredients in half below. I also added the zest of half a lemon, which contributes a pleasant tangy flavor to counteract the sweetness of the berries and sugar. This may be my new favorite summer pie!

(Original Source: Food Network.com: “Cafe Hon’s Mixed Berry Pie”)

Preparation Time: 30 minutes
Cooking Time: 45 minutes


Ingredients:

  • 1 cup blueberries, fresh or frozen
  • 1 cup raspberries, fresh or frozen
  • 1/2 cup blackberries, fresh or frozen
  • 1/4 cup all-purpose flour
  • 1/2 cup sugar
  • 3/4 tsp. ground cinnamon
  • 3/4 Tbsp. butter
  • Zest of 1/2 lemon
  • 2 unbaked pie crusts (use your own recipe or the one in the original)

Instructions:

  • Combine sugar, flour and cinnamon. Stir with a fork.
  • Place 1 crust into the pie pan. Spread 1/3 of the sugar mixture on the bottom and add fruit.
  • Sprinkle lemon zest evenly on top of fruit mixture.
  • Top the mixed berries with the rest of the sugar mixture.
  • Place the top crust on the pie and gently press the top crust to the bottom. Trim with a knife and roll under. Press together with your thumb and forefinger to make a scalloped edge. With the knife, place 8 1/2 slits on the top of the pie.
    • Alternately, you may make a lattice crust as pictured to the right, by flattening the top crust with a rolling pin and slicing it into strips which you criss-cross over each other on top of the fruit filling.
  • Bake for 45 minutes. When checking the doneness of the filling, insert a knife into the center of the pie. If there is little or no resistance, the pie is done.

Chef’s Tips:

  • Place the pie on a foil-lined cookie sheet to catch any drippings from the pie while it cooks.
  • If the pie comes out runny, pop it in the refrigerator overnight or in the freezer for about 15 minutes to allow the ingredients to solidify.
 
Leave a comment

Posted by on June 14, 2015 in Desserts, Pies, Summer Pies

 

Sinful Chocolate Cake with Frosting

If you are going to throw your diet out the window, this chocolate cake is worth the calories. The cake is unbelievably moist, almost to the point of having a fudge-like consistency. The best part is that it’s very simple to make- almost as easy as using a mix (but, that would truly be sinful)! 🙂 I baked this cake for an alumnae function and it was quickly devoured. One reviewer of the original AllRecipes.com recipe commented that the same recipe is on the back of the Hershey’s cocoa box. Regardless of where it came from, it’s amazing! Never again will I use another chocolate cake recipe. This one is staying for good.

The frosting recipe is courtesy of another reviewer of the cake recipe on AllRecipes.com.

Original Source: All Recipes.com: “One Bowl Chocolate Cake III”

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Makes two 9 inch cakes

CAKE:

Ingredients:Chocolate Cake

Dry:

  • 2 cups white sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp. baking powder
  • 1 tsp. salt

Wet:

  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 tsp. vanilla extract
  • 1 cup boiling water

Instructions: 

  • Preheat oven to 350 degrees. Grease and flour two nine inch round pans.
  • In a large bowl, stir together the dry ingredients.
  • Add the wet ingredients. Mix for 2 minutes on medium speed of mixer.
  • Stir in the boiling water last. Batter will be thin. (Do not worry about the thin batter- this is what makes the cake so moist)!
  • Pour evenly into the prepared pans.
  • Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

FROSTING:

Ingredients:

  • ½ cup butter
  • 2/3 cup cocoa
  • 1 tsp. vanilla
  • 3 cups powdered sugar
  • 1/3 cup milk

Instructions:

  • Melt butter and stir in cocoa.
  • Alternately add sugar and milk, beating to spreading consistency. If necessary, thin with additional milk.
  • Add vanilla.

 
Leave a comment

Posted by on January 11, 2014 in Cakes, Desserts

 

Tags:

Lemon Meringue Pie

After much research, my search is over for the perfect lemon meringue pie recipe! I have baked this several times for family and friends. Each time, people go back for seconds and there are no leftovers. Southern in origin, lemon meringue is a great year-round pie and ideal for any occasion. It is traditional while still adding an element of surprise for your dinner guests.

(Original Source: AllRecipes.com: “Grandma’s Lemon Meringue Pie”)

Ingredients:

  • 1 cup white sugar
  • 2 Tblp. all-purpose flour
  • 3 Tbsp. cornstarch
  • 1/4 tsp. salt
  • 1 1/2 cups water
  • 2 lemons, juiced and zested
  • 2 Tbsp. butter
  • 4 egg yolks, beaten
  • 1 (9 inch) pie crust, baked
  • 4 egg whites
  • 6 Tbsp. white sugar
  • 1 tsp. vanilla for meringue

Instructions:

  • Pre-heat oven to 350 degrees.

Lemon Filling:

  • In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch and salt.
  • Stir in water, lemon juice and lemon zest.
  • Cook over medium-high heat, stirring frequently, until mixture comes to a boil.
  • Stir in butter.
  • Place egg yolks in a small bowl and gradually mix in 1/2 cup of hot sugar mixture.
  • Bring to a boil and continue to stir constantly until thick.
  • Remove from heat.
  • Pour into baked pastry shell.

Meringue:

  • In a large glass or metal bowl, whip egg whites until foamy.
  • Add sugar and vanilla gradually, and continue to whip until soft peaks form.
  • Spread meringue over pie, sealing the edges at the crust.
  • Bake in pre-heated oven for 10 minutes, or until meringue is golden brown.

Chef’s Tips:

  • Do NOT over-cook lemon filling! The filling should be thick, but pourable. If the filling boils too long, the water will evaporate and you will lose liquid and volume. I learned this the hard way.
 
Leave a comment

Posted by on September 20, 2013 in Desserts, Pies, Southern Pies, Summer Pies

 

Tags: ,

Baked Sherry Fruit Casserole

Grandmama

I found this recipe in Aunt Jaymie’s recipe box on a notecard in Grandmama’s handwriting. I don’t remember her ever making a fruit casserole for us, but it looked delicious, so I copied it down. The recipe calls for Queen Anne cherries, but you can substitute regular cherries if the Queen Anne variety is not available. Just remember to remove the pits!

On the notecard, my grandmother wrote:

“This was served to me at a luncheon that included creamed chicken in patty shells, tomato bisque, chilled asparagus, and rolls. We’ve also served it with ham and chilis rellenos for brunch; ham or chicken for dinner. I’ve never used the cherries as I couldn’t find any.”

Ingredients:

Drain and save 3/4 cup mixed juice:

  • 1 – 29 oz. can peach halves
  • 1- 29 oz. can pear halves
  • 1- 1 lb. can Queen Anne cherries

Pour over these 2 cups boiling water. Cover and simmer about 20 minutes. Drain and discard water:

  • 1/2 cup seedless raisins
  • 2 medium oranges cut in thin slices

Mix with 3/4 cup reserved fruit juice, cook until thickened. Cool and add sherry:

  • 1/2 cup sugar
  • 3 Tbsp. flour
  • 1/4 tsp. salt
  • 1/2 cup sherry

Instructions:

  • Arrange fruit in 2 quart oblong baking dish, making a pattern of peaches, pears, orange slices, raisins, (and cherries if you have them), and cover with the sauce.
  • Refrigerate, covered, overnight.
  • Bake uncovered in preheated 350 degree oven for 1 hour,
 

Tags: ,

Strawberry Pie

Nana

This is a simple strawberry pie recipe from my great-grandmother who we called “Nana.” She died when I was eight years old, so unfortunately I did not get to know her well. While strawberry rhubarb is my favorite, there are times of the year when rhubarb is difficult to find, so strawberry pie is a good substitute if you want to make a fruit pie during the winter months. Nana says that this recipe is originally from Mark Daily who was probably a friend of hers.

Ingredients:

  • 1 qt. strawberries
  • 1 cup water
  • 1 cup sugar
  • 3 Tbsp. cornstarch
  • Baked pie shell

Instructions:

  • Simmer about 1 cup of the strawberries and 2/3 cup of the water about 3 minutes.
  • Blend sugar, cornstarch, and 1/3 cup water. Add to boiling mixture.
  • Boil one minute, stirring completely. Cool.
  • Put remaining strawberries in pie shell, cover with cooked mixture. Chill until firm- about 2 hours. Serve with sweetened whip cream.
 
Leave a comment

Posted by on January 6, 2012 in Desserts, Pies, Summer Pies

 

Tags: ,