Mt. Tamalpais, viewed from the south

Home of the Kudler/Vaughn Clan

Tag: desserts

  • Lemon-Olive Oil Cake

    Lemon-Olive Oil Cake

    Lemon Olive Oil Cake - from https://cooking.nytimes.com/recipes/1019986-olive-oil-cake
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    Lemon Olive Oil Cake

    Another recipe we tried looking for ways to use lemons from our tree.
    Light, yummy, delightful.
    Found on the New York Times Food app: https://cooking.nytimes.com/recipes/1019986-olive-oil-cake
    Prep Time10 minutes
    Cook Time45 minutes
    Cooling time20 minutes
    Total Time1 hour 20 minutes
    Course: Breads, Muffins & Quickbreads, Dessert
    Cuisine: Italian, Mediterranean
    Keyword: baking, cake, cakes, Vegan, vegetarian

    Equipment

    • 9″ Spring-form Cake Pan (we used 10″ and it worked perfectly)

    Ingredients

    • 1 cup/240 milliliters good-quality extra-virgin olive oil plus more for the pan (we used non-virgin/”light” olive oil — we liked the flavor)
    • 2 cups/255 grams all-purpose flour plus more for the pan
    • 1 teaspoon kosher salt
    • 1 teaspoon baking powder
    • ¼ teaspoon baking soda
    • 1½ cups/300 grams granulated sugar plus about 2 tablespoons for sprinkling
    • 3 large eggs at room temperature
    • 1 tablespoon freshly grated lemon zest plus 2 tablespoons fresh lemon juice (ours are Meyer lemons — mild and sweet)
    • 1¼ cups/295 milliliters whole milk at room temperature

    Instructions

    • Heat the oven to 375 degrees. Grease a 9-inch round cake pan using extra-virgin olive oil and line the bottom with parchment paper. Oil the parchment and flour the pan, shaking out any excess flour.
    • In a large bowl, whisk together the flour, salt, baking powder and baking soda.
    • In the bowl of an electric mixer set on high, beat the sugar, eggs and lemon zest until very thick and fluffy, about 5 minutes. With the mixer still running, slowly drizzle in the oil and beat until incorporated, another 2 minutes. Reduce speed to low, and add milk and lemon juice. Gradually add the flour mixture and beat until just combined. Transfer the batter to the prepared pan, smooth the top using an offset spatula and sprinkle the top with about 2 tablespoons sugar.
    • Bake the cake until a skewer inserted into the center comes out clean, 40 to 45 minutes. Transfer to a rack to cool for 20 minutes, then run a knife around the edge to release the sides of the cake from the pan. Invert the cake onto a plate and then flip it back over onto the rack to cool completely. Store leftovers in an airtight container at room temperature for up to one week.
  • Blueberry Compote

    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.

  • 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