Desserts

Bananas Foster

Summary

Yield
4 Servings
SourceSharon Hammond, Main Library (2008)
Prep time
5 minutes
Cooking time
10 minutes
Total time
15 minutes

Ingredients

1⁄2 c
butter
2⁄3 c
dark brown sugar
3 1⁄2 T
rum
1 1⁄2 t
vanilla
1⁄2 t
cinnamon
3
bananas (peeled and sliced lengthwise and crosswise)
1⁄2 c
walnuts (coarsely chopped)
1 pt
vanilla ice cream

Instructions

In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla, and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1-2 minutes; do NOT overcook. Serve immediately over vanilla ice cream.

Warm Apple Tart with Rosemary

Summary

Yield
4 Servings
SourceThe Refectory (2008)
Prep time
1 hour
Cooking time
18 minutes
Total time
1 hour, 18 minutes

Ingredients

10 oz
frozen puff pastry
5
golden delicious apples (or substitute Anjou pears)
1⁄2 c
unsalted butter (divided in half)
1⁄3 c
plus 4 T. sugar
1⁄2 t
fresh rosemary leaves (chopped fine)
4
unblemished mint sprigs
3 T
sifted powdered sugar

Instructions

Thaw the pastry and on a floured surface, roll it out to 1/2-inch thickness. Cut out 4 rounds, each 5 inches in diameter. Transfer the rounds to a baking sheet lined with parchment paper and refrigerate for at least 25 minutes.

Peel, core and finely dice 1 apple (or pear). Place it in a small saucepan with 1/2 cup sugar and half the butter. Cook over low heat until the apple is very soft and the sugar is dissolved to make a spreadable compote. Set the pan aside to cool.

Preheat the oven to 350º. Cut four 6 inch squares of parchment. Arrange the squares on a baking sheet and sprinkle 2 tablespoons sugar evenly over the sheets. Place the pastry rounds on top of the sugar and prick the entire surface of the dough with a fork. Spread a tablespoon of cooled apple compote over each pastry round. Sprinkle the rosemary evenly over the compote. Peel, core and thinly slice the remaining apples (or pears). Fan the slices out in a circular pattern on top of the tarts.

In a small saucepan, melt the remaining butter. With a pastry brush, coat the tops of the tarts carefully. Sprinkle the remaining 2 tablespoons sugar over the tarts. Bake for 18 minutes, or until the apples begin to caramelize, turning light golden brown. Serve hot on dessert plates, dusted with powdered sugar and garnish with a mint sprig.

Andrea’s Incredible Spy Pie

Summary

Yield
16 Servings
SourcePeg Greisberger, Main Library (2007)
Prep time
20 minutes
Cooking time
Total time
20 minutes

Ingredients

10 oz
frozen strawberries or raspberries
1 c
sugar
2
egg whites
1 T
lemon juice
1 c
whipping cream
2
baked/crumb pie shells

Instructions

Chill mixing beaters and mixing bowl in freezer for a few minutes.

Whip egg whites in chilled bowl with chilled beaters. Put fruit, whipped egg whites and lemon juice in big bowl (fruit must still be frozen and broken into chunks). Beat for 15 minutes. Whip cream and fold into mixture. Pile into two pie shells and freeze.

Sunday Dutch Pancake

Summary

Yield
2 Servings
SourceJoanne Santilli, Friends of the UAPL (2006)
Prep time
10 minutes
Cooking time
15 minutes
Total time
25 minutes

Ingredients

3 T
butter
3
eggs
3⁄4 c
milk
1⁄2 t
vanilla
3⁄4 c
flour
1⁄2 t
salt

Instructions

Preheat oven to 425 degrees. Put butter in 10-inch ovenproof frypan — a cast iron skillet is ideal. Melt butter in oven or on stove top. With a whisk or a blender, mix eggs until light and pale. Add milk and blend with vanilla, flour and salt. Add melted butter and mix lightly. Pour batter into greased skillet and bake until pancake is puffed and lightly browned, about 15-20 minutes. Sprinkle with powdered sugar, slice and serve. After puffed pancake comes out of the oven, it sinks in the center, into which you can add strawberies, blueberries, peaches or other fruit. This serves 2-4, depending on appetite.

Cream Cheese Frosting

Summary

Yield
8 Servings
SourceKaryl Hanhilammi, Main Library (2006)
Prep time
10 minutes
Cooking time
Total time
10 minutes

Ingredients

1
stick butter (softened)
8 oz
cream cheese (softened)
1 lb
box confectioner’s sugar
1 t
vanilla

Instructions

Mix ingredients with mixer until creamy.

Carrot Cake

Summary

Yield
8 Servings
SourceKaryl Hanhilammi, Main Library (2006)
Prep time
10 minutes
Cooking time
35 minutes
Total time
45 minutes

Ingredients

2 c
sugar
1 1⁄2 c
vegetable oil
4
eggs
2 c
cake flour
1⁄2 t
baking soda
1 1⁄2 t
baking powder
1⁄4 t
salt
1 1⁄2 t
cinnamon
1 t
vanilla
2 c
carrots (finely grated and packed)

Instructions

Mix sugar, oil and eggs at medium speed for 2 minutes. Sift dry ingredients, add to batter and mix 2 minutes. Add vanilla and carrots, mixing well. Bake in two 9-inch pans or a 9x13 pan for 35-40 minutes. Frost with Cream Cheese Frosting.

Raspberry Cake

Summary

Yield
9 Servings
SourceAnn Moore, Main Library (2006)
Prep time
15 minutes
Cooking time
30 minutes
Total time
45 minutes

Ingredients

2
eggs (separated)
3⁄4 c
sugar
1⁄2 c
soft vegetable shortening
5 1⁄2 c
sifted flour
1 t
baking powder
1⁄2 t
salt
1⁄3 c
milk
1 t
vanilla
2 c
raspberries

Instructions

Preheat oven to 375 degrees. Grease a 9-inch cake pan. In a mixing bowl, beat together egg yolks, sugar and shortening. Sift together flour, baking powder and salt. Stir dry ingredients into egg mixture along with the unbeaten egg whites just until well mixed. Stir in milk and vanilla. Fold in raspberries. Pour into prepared pan and bake until the center springs back to the touch, about 30-40 minutes.

Ho Ho Cake

Summary

Yield
12 Servings
SourceBarb Apel, Main Library (2006)
Prep time
20 minutes
Cooking time
25 minutes
Total time
45 minutes

Ingredients

1
box chocolate cake mix
 
eggs, oil and water as listed on cake mix box
2 T
cornstarch
1 c
milk
1 c
sugar
1⁄2 c
shortening
1⁄2 c
butter (softened)
2 t
vanilla (divided)
1⁄2 c
and 2T butter (melted)
6 T
cocoa
3 c
confectioners sugar
1
egg
2 1⁄2 T
hot water

Instructions

Prepare and bake cake mix as directed for a 9x13 pan. Combine the milk and cornstarch in a saucepan. Cook over medium heat until thickened, stirring constantly. Set aside and cool to room temperature. Cream sugar, shortening and softened butter in a mixing bowl until light and fluffy. Add 1 tsp. vanilla and milk mixture. Spread over warm cake and let it cool completely by placing in the refrigerator. Combine melted butter and cocoa in a bowl and mix well. Add confectioners sugar, egg, hot water and remaining vanilla. Mix well and pour over cooled frosted cake. Chill in refrigerator overnight.

Bon Appetit’s Banana Coffee Cake with Chocolate Chip Streusel

Summary

Yield
12 Servings
SourceJudy Herbst, Main Library (2005)
Prep time
15 minutes
Cooking time
45 minutes
Total time
1 hour

Ingredients

1 1⁄4 c
semisweet chocolate chips
2⁄3 c
golden brown sugar, firmly packed
1⁄2 c
walnuts, chopped
1 T
cinnamon
1 1⁄2 c
flour
3⁄4 t
baking soda
3⁄4 t
baking powder
1⁄4 t
salt
3⁄4 c
sugar
1⁄2 t
unsalted butter (room temperature)
1
egg (large )
1 1⁄3 c
bananas, mashed very ripe (about 3 large)
3 T
buttermilk

Instructions

Preheat oven to 350 degrees.

Butter and flour 8-inch square metal baking pan. Stir chocolate chips, brown sugar, walnuts and cinnamon in a small bowl, set aside. Sift flour, baking soda, baking powder and salt into medium bowl. Beat sugar, butter and egg in a large bowl until fluffy. Beat in mashed bananas and buttermilk. Add dry ingredients and blend well.

Spread half of batter (about 2 cups) in pan. Sprinkle with half the streusel. Repeat with remaining batter and streusel. Bake about 45 minutes or until tester comes out clean. 

Triple Chocolate Cake

Summary

Yield
1 Servings
SourceMarcia Baum, Main Library (2005)
Prep time
20 minutes
Cooking time
1 hour
Total time
1 hour, 20 minutes

Ingredients

1
chocolate cake mix ((20 1/4 oz. box )
1 pk
instant chocolate pudding mix (3.9 oz.)
8 oz
sour cream
4
eggs (large)
1⁄2 c
water
1⁄2 c
vegetable oil
2 c
semisweet chocolate chips
1⁄2 c
pecans, chopped
3 oz
unsweetened chocolate (melted)
 
cocoa
1 1⁄2 c
powdered sugar (sifted)
1 c
hot water
1⁄2 c
egg substitute
1⁄4 c
butter or margarine (softened)

Instructions

Preheat oven to 350 degrees. Grease 12-cup Bundt pan, dust with cocoa. Combine first 6 ingredients. Stir in chocolate chips and pecans. Spoon into Bundt pan. Bake about 1 hour or until cake pulls away from pan. Cool on rack for 15 minutes; remove from pan. Cool completely. 

For chocolate glaze: Combine chocolate, sugar and water. Beat until blended. Gradually add egg substitute until mixture cools. Add butter, 1 tablespoon at a time, beating until blended. Makes 1 1/4 cups glaze.

Spoon Chocolate Glaze on top of cake.

 

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