Category: Dessert

Blueberry Compote

Lemon-Maple Blueberry Compote - from https://www.loveandlemons.com/blueberry-compote/
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Lemon-Maple Blueberry Compote

This is a yummy compote — helpful because we have both blueberries and lemons!
Can be drizzled over yogurt, cake, ice cream, and more.
Found on: https://www.loveandlemons.com/blueberry-compote/
Prep Time2 minutes
Cook Time18 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: desserts, fruit, gluten free, topping, Vegan, vegetarian

Ingredients

  • 2 cups fresh blueberries
  • ¼ cup maple syrup
  • 2 tablespoons water
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon vanilla extract

Instructions

  • Combine 1 cup of the blueberries, the maple syrup, water, lemon juice, and vanilla in a small saucepan. Simmer over medium heat for 10 minutes, stirring occasionally.
  • Add the remaining 1 cup blueberries and cook for 8 minutes, stirring occasionally. Remove from the heat. The mixture will become thick and jammy as it cools.

Flourless Chocolate Cake

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Flourless Chocolate Cake

This flourless cake, featuring both chocolate and cocoa, is rich, rich, RICH! A chocolate ganache glaze takes it over the top. And, since it contains neither flour nor leavening, it's perfect for Passover. And, of course, also ideal for those following a gluten-free diet.
Prep Time15 minutes
Cook Time27 minutes
Course: Dessert
Cuisine: American
Keyword: cake
Servings: 1 8″ cake

Ingredients

Cake

  • 1 cup 170g semisweet or bittersweet chocolate chips
  • 1/2 cup 8 tablespoons, 113g unsalted butter
  • 3/4 cup 149g granulated sugar
  • 1/4 teaspoon salt
  • 1 to 2 teaspoons espresso powder optional
  • 1 teaspoon vanilla extract optional
  • 3 large eggs
  • 1/2 cup 43g Dutch-process cocoa powder

Glaze

  • 1 cup 170g semisweet or bittersweet chocolate chips
  • 1/2 cup 113g heavy cream

Instructions

  • Preheat the oven to 375°F. Lightly grease a metal 8″ round cake pan; cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan. See “tips,” below.
  • To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.
  • Stir in the sugar, salt, espresso powder, and vanilla. Espresso enhances chocolate’s flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake.
  • Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.
  • Spoon the batter into the prepared pan.
  • Bake the cake for 25 minutes; the top will have formed a thin crust, and it should register at least 200°F on an instant-read thermometer inserted into its center.
  • Remove it from the oven, and cool it in the pan for 5 minutes.
  • Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that’s fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.
  • To make the glaze: Place the chocolate in a heatproof bowl. Heat the cream until it’s not quite at a simmer, but showing fine bubbles around the edge. Pour the cream over the chocolate, stir very briefly to combine, and let rest for 5 minutes. Stir again — at first slowly, then more vigorously — until the chocolate is completely melted and the glaze is smooth. If any bits of chocolate remain, reheat briefly in the microwave or over a burner, then stir until smooth.
  • Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.

TIPS

  • If desired, garnish cake with 1/4 cup sliced almonds, toasted in a 350°F oven until golden brown, about 10 minutes.
  • Can you line your pan with wax paper instead of parchment? Yes. While wax paper shouldn’t be exposed to direct oven heat, it’s fine when used between cake batter and pan.
  • For cleanest slicing, use a sharp knife dipped in hot water and wiped dry. Repeat dipping knife in hot water and wiping dry for each slice.

Notes

From King Arthur Flour (!): https://www.kingarthurflour.com/recipes/flourless-chocolate-cake-recipe

Crêpes

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Crêpes

From The Way to Cook (1989) By the flamboyant Julia Child ~ Just for Julia The crêpes, that famous thin light French pancake, is any cooks good friend. Crêpes cook in a minute or less, and can be made hours before serving. Not only hours, but weeks and months ahead since crêpes freeze perfectly.
Course: Breakfast, Dessert, Side Dish
Cuisine: French
Keyword: breakfast

Ingredients

  • Instant-blending flour preferred but all-purpose scooped and leveled will do
  • 2/3 cup each milk and cold water
  • 3 large eggs
  • ¼ teaspoon salt
  • 6 tablespoons clear melted butter butter spooned off the milky residue

Instructions

  • Measure the flower into the picture or a bowl and whisk in by dribble the milk and water to make perfectly smooth blend (if using regular flour, after mixing pour the batter through a fairly fine sieve to remove any lumps).
  • Whisk in the eggs, salt, and 3 tablespoons of melted butter.
  • Let rest 10 minutes – an hour or more in the refrigerator for regular all-purpose flour.
  • Heat the crêpe pan until drops of water dance on it, then brush lightly with melted butter.
  • Pour ¼ cup of crêpe batter into the center of the hot pan and tilt in all directions.
  • The batter should cover the pan with a light coating, pour out any excess.
  • After 30 seconds or so, the bottom of the crêpe should be lightly browned – lift the edge with a spatula to see.
  • Shake and jerk pan handle to dislodge the crêpe and then turn it over either with your finger over the spatula or flip it over by the toss of the pan.
  • Cook it 10 to 20 seconds; this underside is the nonpublic side and is never more than a spotty brown.
  • Transfer the crêpe to the rack and when thoroughly cool you may stack them with no fear of their sticking; slip them into a plastic bag and store in the refrigerator up to two days or freezer for several weeks.

Turtle Bars

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TURTLE BARS

This has been a favorite for years!
Course: Dessert
Cuisine: American
Keyword: baking, bar cookies, desserts

Ingredients

INGREDIENTS FOR CRUST:

  • 2 cups flour
  • 1 cup brown sugar
  • 1/2 cup soft butter

INGREDIENTS FOR CARAMEL LAYER:

  • 2/3 cup butter
  • 1/2 cup brown sugar
  • 1 cup pecans
  • 1 cup chocolate chips

Instructions

INSTRUCTIONS FOR CRUST:

  • Mix ingredients until well blended and particles are fine. Pat firmly into an ungreased 12x9x2 inch pan.

INSTRUCTIONS FOR CARAMEL LAYER:

  • Combine in one-quart saucepan butter and brown sugar. Heat until surface begins to boil. Remove from heat.
  • Sprinkle one cup of whole pecans evenly over unbaked crust. Pour caramel layer over pecans.
  • Bake in center of 350° F oven for 18 to 22 minutes or until bubbly and crust is golden brown.
  • Immediately sprinkle with one cup chocolate chips to melt slightly.
  • Swirl chips as they melt. Leave some whole for a marbled effect. Do not spread chips.
  • Allow to completely cool before cutting.

Notes

Preheat oven to 350° F

Lemon Bars

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LEMON BARS

Another longtime favorite, based on a recipe of Grandma Jackie's
Course: Dessert
Cuisine: American
Keyword: baking, bar cookies, desserts

Ingredients

INGREDIENTS FOR CRUST:

  • 2 cups sifted flour
  • 1/2 cup powdered sugar
  • 1 cup butter

INGREDIENTS FOR FILLING:

  • 4 beaten eggs
  • 1/3 cup lemon juice fresh is best
  • 1/2 teaspoon baking powder
  • 2 cups sugar
  • 1/4 cup flour

Instructions

INSTRUCTIONS FOR CRUST:

  • Sift together flour and sugar.
  • Cut in butter until mixture is lumpy.
  • Press into 9×13 oblong pan and bake 15-20 minutes (until golden brown).

INSTRUCTIONS FOR FILLING:

  • Beat eggs, sugar and lemon juice together. After sifting flour and baking powder together, stir it into egg mixture.
  • Pour over crust and put back into oven for 25-35 minutes.
  • Sprinkle with powdered sugar (though a sieve or sifter).
  • Cool and cut into bars.

Notes

Makes 20 squares
Preheat oven to 350° F

Can’t Fail Killer Fudge

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CAN’T FAIL KILLER FUDGE

Course: Dessert
Cuisine: American
Keyword: bar cookies, desserts

Ingredients

  • A pad of butter
  • 5 ounce can of evaporated milk
  • 1 2/3 cups sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups mini-marshmallows
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 teaspoon vanilla
  • 1/4 cup walnuts optional

Instructions

  • Butter the square pan lightly.
  • In the saucepan, combine the evaporated milk, the sugar and the salt.
  • Cook over low heat for five minutes, stirring constantly, until it reaches a boil. Boil gently for five minutes, stirring all the time.
  • Remove from heat. Add the marshmallows, chocolate chips and vanilla.
  • Stir until the marshmallows dissolve. Add walnuts if you want them.
  • Pour mixture into the buttered pan. Jiggle the pan until the fudge smoothes out.
  • When cool, cut into small squares and use the knife or spatula to get the pieces out of the pan.

Notes

Makes 25 pieces

Chocolate Chip Cookies

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REALLY GOOD CHOCOLATE CHIP COOKIES

Course: Dessert
Cuisine: American
Keyword: baking, bar cookies

Ingredients

  • 1 cup margarine
  • 2/3 cup golden brown sugar
  • 1 1/3 cups sugar
  • 1 1/2 teaspoons vanilla
  • 2 extra-large eggs
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 12 ounces/1 bag of Ghirardelli Double Chocolate Chips
  • 1 cup mini-M&M’s or 2 cups chopped walnuts optional

Instructions

  • Line a couple of baking sheets with parchment paper (brown paper bags cut to size will do as well)
  • Cream margarine with sugars until light. Beat in the vanilla and eggs until smooth.
  • Mix together the flour, soda salt but do not sift; beat into batter.
  • Add the chocolate chips and mini-M&M’s or chopped nuts and stir until thoroughly mixed.
  • Drop dough onto lined baking sheet, using an ice cream scoop or a heaping tablespoon.
  • Bake in preheated oven for 12 minutes turning the baking sheets, end for end, and trading oven racks (top to bottom) at halfway point.
  • Remove from oven and slide parchment off sheets (with cookies) and leave until cookies are barely cool enough to handle, then transfer to racks to cool.

Notes

Makes 60 cookies
Preheat oven to 325° F

Lindy’s Cheesecake

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LINDY’S CHEESECAKE

This classic New York recipe is famous from Guys & Dolls — and Grandma Jackie
Course: Dessert
Cuisine: American
Keyword: baking, cakes, desserts

Ingredients

INGREDIENTS FOR CRUST:

  • 1 cup flour
  • 1/4 cup granulated sugar
  • 1 teaspoon grated lemon rind
  • 1/4 teaspoon vanilla extract
  • 1/2 cup soft butter
  • 1 egg yolk

INGREDIENTS FOR FILLING:

  • 5 8 ounce packages of soft cream cheese
  • 1 3/4 cups granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon grated orange rind
  • 3 tablespoons flour
  • 1/2 teaspoon grated lemon rind
  • 5 medium eggs
  • 2 egg yolks
  • 1/2 cups heavy cream

Instructions

INSTRUCTIONS FOR COOKIE CRUST:

  • Mix flour, sugar, lemon rind, and vanilla.
  • Cut in butter and egg yolk.
  • Shape into base. Chill one hour.
  • Roll out 1/ 3 dough in to a 9 1/2 inch circle. Place on bottom of 9 inch spring form pan. Bake about 10 minutes until golden. Cool.
  • Grease side of spring form; roll rest of dough into 15 x 4 rectangle. Cut in half. Use to cover sides of pan, patching when necessary.

INSTRUCTIONS FOR FILLING:

  • Increase oven temperature to 500° F
  • Beat cheese until fluffy. Combine sugar, vanilla, orange rind, flour, salt, and lemon rind. Slowly add to cheese, beating until smooth. Add eggs and yolks one at a time, beating after each addition. Stir in cream.
  • Turn into lined pan.
  • Bake at 500° F for 12 minutes or until dough is golden.
  • Reduce heat to 200° F; bake one hour.
  • Cool on rack away from drafts.
  • Refrigerate – preferably 24 hours before serving.
  • Cover with fresh berries just before serving.

Notes

Serves 16
Preheat oven to 400° F

Silver Cake

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SILVER CAKE

A wonderful cake recipe — works as a sheet or layer cake — from the New York Times Cook Book
Course: Dessert
Cuisine: American
Keyword: baking, cake, cakes, desserts

Ingredients

  • 2 1/2 cups sifted cake flour
  • 3 teaspoons double-acting baking powder
  • 1 teaspoon salt
  • 4 medium egg whites
  • 1 1/2 cups granulated sugar
  • 1/2 cup shortening
  • 1 cup plus 2 tablespoons milk
  • 1 t4easpoon vanilla extract
  • 1/4 teaspoon almond extract optional

Instructions

  • Grease, and line with wax paper, the bottoms of 2 1/1’4 inch deep by 8 inch, or 2 1 1/4 inch deep by 9 inch layer pans.
  • Sift flour, baking powder and salt together three times.
  • In a small bowl with an electric mixer (or in a kitchen aide) beat eggs whites on high until foamy. Gradually add 1/2 cup sugar, beating only until the mixture holds soft peaks. Set aside.
  • In a large bowl with an electric mixer (or a kitchen aide) mix shortening with 1 cup sugar at medium speed until very light and fluffy – about 2 minutes.
  • Combine the milk and extracts.
  • At a lower speed add, alternatively, the flour mixture in fourths, and the milk combination in thirds. Beat just until smooth.
  • Next, thoroughly beat the egg-white mixture into batter.
  • Turn batter into prepared pans. Bake for 25 minutes. Test for doneness by inserting a toothpick into the center of the cake; if it comes out clean and dry the cake is done.
  • Set pan on cake rack for 10 – 15 minutes. Then, with a spatula, loosen cake around edges. Place rack over the top of cake pan; invert pan and rack together; then place rack on table and lift of the pan. Peel off paper. Place second rack lightly on top of cake; invert both racks with cake to turn cake right side up. Finish cooling.
  • Frost.

Notes

Serves 12
Preheat oven to 375° F

One-Bowl Chocolate Cake

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ONE-BOWL CHOCOLATE CAKE

A wonderful, versatile chocolate cake recipe from the New York Times Cook Book
Course: Dessert
Cuisine: American
Keyword: baking, cake, cakes, desserts

Ingredients

  • 2 cups sifted cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon soda
  • 1/4 teaspoon salt
  • 1/2 cup plus 2 tablespoons Dutch-process cocoa
  • 1 1/2 cups granulated sugar
  • 1/2 cup plus 2 tablespoons shortening
  • 1/2 cup warm water
  • 2/3 cup milk
  • 2 eggs
  • 1 teaspoon vanilla extract

Instructions

  • Sift together in the bowl of an electric mixer the flour, baking powder, soda, salt, cocoa and sugar.
  • Add the shortening, water, milk, eggs and vanilla and blend on very low speed until the ingredients are moistened.
  • Mix three minutes on medium (No. 3) speed, scraping the bowl frequently to insure complete blending. Do not include scraping time in the three minutes.
  • Pour the mixture into two nine-inch layer cake pans that have been greased and lined with waxed paper circles cut 1/8th inch smaller than the bottom of the pans.
  • Bake until the cake rebounds when pressed gently in the center, twenty-five to thirty minutes.
  • Cool in the pans on a cake rack ten minutes before removing from the pans. Cool and frost as desired.
  • Frost.

Notes

Makes 1 nine-inch layer cake or 15 cupcakes
Preheat oven to 350° F