Baked Apple Dessert

"We all have had Apple Cobblers.....and probably all have a great recipe to use. But I thought Id post this one that I use now and then. I like it because I don't have to fuss alot. When I'm getting last minute company or I want a quick dessert that I know everyone would like , this fits perfectly. Warm and topped with ice cream and nobody is complaining as it goes down. I have even used canned pie apples........but I really like this with fresh. It doesn't take that long to peel and slice a bunch up. And I always seem to have some sort of cake mix on hand so this goes together real easy.

 I must confess I have eaten this for breakfast the next day. In fact it seems no one can stay away from this once its made."

 Baked Apple Dessert 10-12 servings

• 6 tart apples, peeled, cored, and sliced
• 2 tb. fresh lemon juice
• 2 tb. cinnamon
• 1 (18.5oz.) pkg. yellow cake mix
• 1 stick butter (1/2c.), melted
• 1 c. chopped walnuts (I happen to love pecans with this too)
• Vanilla Ice Cream

  Preheat oven to 350 degrees. Grease a 9 x 13 in. baking dish. Combine apples, lemon juice and 1 tb. cinnamon in a lg. bowl and toss well. Spoon evenly into baking dish. Sprinkle cake mix over apples, patting gently. Dust with remaining cinnamon and drizzle melted butter evenly over top. Sprinkle with nuts. Cover with foil and bake till apples begin to bubble, about 15-20min. Uncover and continue baking until top is browned and apples are tender, about 30min. Serve warm or chilled , topped with vanilla ice cream.

Blackberry Cobbler Cake

I went to buy eggs from the egg lady again the other day. While I was there she said I could pick more berries. Good thing I kept the basket in my car. But since I didn't expect to go berry picking, I really didn't have on the right shoes to go stomping in the woods. I slipped a few times and even lost my sandal so I stopped picking. I did however get about another 7c. or so. I rinsed them well and let them dry. And then I decided this time to use them fresh in a dessert. I looked online for cobblers but really didn't want that but wasn't sure exactly what I wanted. I did find one however that I liked somewhat, so I decided to do what I always do and tweak it to my own tastes. This is the result. Its really yummy.

Blackberry Cobbler Cake  Serves 8-10

12 Tablespoons unsalted butter (1 ½ sticks)
1 1/2 cups unbleached all-purpose flour
1/2 cup cornmeal
4 teaspoons baking powder
1 teaspoon kosher salt
1 teaspoon freshly grated nutmeg
2 cups sugar

1 1/3 cups buttermilk
1 teaspoon vanilla extract (or Flor di Sicilia extract, I have a copy cat in my postings)
Zest of 1 orange

4 1/2 cups Blackberries (or a mix of berries)
¼ cup sugar

Preheat oven to 350°F and place a rack in the lowest position. Put butter in a 9 x 13in. pan. Put in oven to melt. Remove from oven once melted.
   
In a medium bowl whisk together the flour, cornmeal, baking powder, salt, nutmeg and sugar until well combined. Add the buttermilk, vanilla and orange zest and whisk batter until just combined.  Please do not over mix. Pour batter into the baking dish on top of the melted butter; do not stir.

Sprinkle berries on top of batter; do not stir. Sprinkle ¼ cup of sugar over the mixture; do not stir.

 Bake cake in the lowest rack of the oven 50-60 minutes, or until cake portion is golden and the berries get all juicy .  Keep in mind, the center will take longer to bake so hang in there. I have a convection oven and it took about 45min. If cake is getting too brown around the edges but the center is too wet, cover with foil till done. 

Can serve warm, right out of the pan, with vanilla ice cream or pour cream over some in a bowl.   But it’s good at room temperature too.

Rustic Almond/Peach Galette or what to do with a bag of peaches....

Yesterday somebody rang our doorbell and my bf got to it before me. Some boys handed him a bag of peaches right from the tree, still had a few leaves as you can see. I'm not sure what boys they were but its probably someone lil man played with. I got to the door late and didn't really see them good. So it sort of bugs me cuz I don't know who to thank. But it was nice of them.

I find out tho my bf doesn't like peaches. OMG.........they are my fav fruit, that and nectarines. If I get a choice of one of those I always pick them. I have to use them soon and my bf left again for a few days. Every time I think its the last trip....there's another that's supposed to be the last trip lol. So while hes gone I figure I might as well bake something with these. I decided on a galette instead of just a pie. I wanted something special since there's less than a dozen peaches.

I wandered online looking at peach recipes and picked a lil of this and that and decided to put it together to make my own. Here's the result.

This galette is awesome. Its not real sweet and yet its rich. The pure peach flavor comes thru followed by a bit of almond and sweet. The crust is a bit crunchy due to the cornmeal and tastes alot like shortbread cookies but not sweet at all. I didn't make the topping but you can if you want.

The crust is thicker on the sides but with spreading the almond paste up the side you get some of that with it. This is rich but so good.

Rustic Almond/Peach Galette Makes 6-8 servings

For almond paste:
1/2c. whole almonds
1/2c. powdered sugar
1 tsp. almond extract
1 egg

For crust:
1 1/2c flour
1/4c. yellow cornmeal
1/2 tsp. salt
1 tb. sugar
10tb. unsalted butter
Ice water if needed

For filling:
8 fresh peaches, peeled and pitted, then sliced
A nice drizzle of honey..maybe 1-2tb.
1/2 tsp. cinnamon

Topping after baking:
1c. creme fraiche or sour cream
4tb. sugar

Heat oven to 400 degrees.
For the almond paste put almonds and sugar in a food processor and process till ground fine. Add extract and egg and process till blended. Put in a sm. bowl for later.
For crust put first 4 ingredients in the processor and mix well. Add the butter all at once making sure its still cold when you add it. Process till butter is worked into other ingredients and beginning to hold together. Add ice water a tb. at a time if needed to make the dough stick together. Chill dough while making filling.

Peel and pit peaches then slice into 1/2in thick slices. Drizzle with the honey and cinnamon and mix well. Put aside.


I used one 10in. pie plate. Take dough out and sprinkle board with flour. Put dough on flour and roll gently. This dough is sticky and doesn't roll well but at least try to get a rustic circle to put in the pie plate. You wont be able to roll it out completely. Put the partially rolled dough in the pie plate. Press from center out to sides to make it fit the pan. Work your way up and let the edges roll over the pie plate and look messy. Its alright, its a rustic pie and the raggedy bits wont matter. Patch and push as you go till it covers the pie plate and has some hang over.

Spread the almond paste in the bottom. Work some of that partially up the sides too. Then top with the peach filling. Gently bring the ragged edges over the pie. Pull the dough away from the edges too so its a flat pie. Patch if you need too and don't worry. It all looks good after baking and part of the charm is its rustic. When you have it done how you like, sprinkle some sugar over the whole thing and put in the oven.

Bake for 40-50 min. till brown and bubbly.

Mix sour cream and sugar and top the galette if you like. Honestly tho it doesn't really need it. This just adds another layer of flavor tho.

Sea's Creamy, Crummy Blueberry Pie

We love blueberries around here so when I went to Costco. this week I bought a big container full. When I got it home I realized, that was a lot of blueberries. I'd freeze them for later on but I'm trying to clean out the freezers for the move. So I decided to try to use as many as I could in a pie. I found a recipe for a creamy blueberry pie and made some changes. This is what I came up with:

Creamy Crummy Blueberry Pie Makes 1 10in. deep dish pie

5 cups fresh blueberries
1 (10 inch) deep dish pie crust
1 cup white sugar
1/2 cup all-purpose flour
1/8 teaspoon salt
3 eggs, beaten
1 cup sour cream
1/2 cup white sugar
1/2 cup all-purpose flour
1/4 cup butter
1 tsp. vanilla extract
1/2 tsp. cinnamon

1 tb. white sugar
1 tb. flour


1. Combine the 1tb of white sugar with the 1tb. flour. Roll out pastry and fit to pie plate. Trim edge decoratively. Sprinkle the sugar/flour mixture over the bottom and sides of the pie shell. This is to absorb any extra juices and keep the crust from getting soggy.

2. Combine 1 cup sugar, 1/2 cup flour, cinnamon and salt. Add eggs, sour cream, and vanilla, stirring until blended.

3. Place blueberries in pastry shell, and spoon sour cream mixture over berries.

4. In another bowl, combine 1/2 cup sugar and 1/2 cup flour. Cut in butter or margarine with pastry blender until mixture resembles course meal.

Sprinkle this mixture over sour cream mixture and berries in the pie shell. We like big crumbs so I squeeze some together in my hand first , then sprinkle the chunks over the berries.
5. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until lightly browned.

Blueberry Cobbler

Yesterday was a tough day and on the way home I had to stop and do a lil grocery shopping. I saw the blueberries and they just looked so tempting....a big container too. So I grabbed them not knowing exactly what I was going to do with them. I was too tired to make dinner so we ordered pizza. Guess I got my second wind after that so I asked the man would he like Blueberry Cobbler or Blueberry Muffins in the morning. He wanted cobbler. So here it is......

Blueberry Cobbler 6 servings

* 2 1/2 cups fresh or frozen blueberries
* 1 teaspoon vanilla extract
* 1/2 lemon, juiced
* 1 cup white sugar, or to taste
* 1/2 tsp. cinnamon
* 1/2 teaspoon all-purpose flour
* 1 tablespoon butter, melted
* 1 3/4 cups all-purpose flour
* 4 teaspoons baking powder
* 6 tablespoons white sugar
* 6 tablespoons butter
* 1 cup milk
* 2 teaspoons sugar
* 1 pinch ground cinnamon

1. Lightly grease an 8 inch square baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour and the 1/2 tsp. of cinnamon, then stir in the tablespoon of melted butter. Set aside.

2. In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces.

Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes.

3. Preheat the oven to 375 degrees F (190 degrees C).

Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through.

Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.

4. Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. Let cool until just warm before serving. This can store in the refrigerator for 2 days. I served this with whipped cream but I was wishing I had some vanilla ice cream in the house. It was yummy tho.

SEA'S CARROT CAKE

Ive had a request for my carrot cake. Ive had others ask too so I guess its about time I posted the one I use. This recipe is from the Silver Palate Cookbook. I just love that cookbook and use it for many things. I just tweak things to make them my own.


SEA'S CARROT CAKE serves 10-12

3c. unbleached all purpose flour
3c. sugar
1 tsp. salt
1 tb. baking soda
1 tb. ground cinnamon
1 1/2 corn oil (I always use vegetable oil)
4 large eggs, lightly beaten
1 tb. vanilla extract
1 1/2 c. shelled walnuts, chopped (sometimes I do half pecans too)
1 1/2 c. shredded coconut ( I like unsweetened when I can find it)
1 1/2 c. pureed cooked carrots (I shred mine fine and add to the cake mix)
3/4 c. drained crushed pineapple
1/4 c. finely chopped candied ginger (my secret ingredient)
Cream Cheese Frosting (follows)
Powdered Sugar for dusting top (opt.)

1. Preheat oven to 350 degrees. Grease 2 9in. layer cake pans ( I use a bundt pan or a 13 x9 in. pan) lined with waxed paper. (easier to remove from pan but doesn't work with bundt pan if its ridged.)

Sift dry ingredients into a bowl. Add oil, eggs, and vanilla. (If you do not have a good rich vanilla extract, add a bit extra.) Beat well. Fold in walnuts, coconut, carrots, ginger and pineapple. Pour batter into the prepared pans. Set on middle rack of the oven and bake for 30-35min. until edges have pulled away from sides and a cake tester inserted in center comes out clean. (Bundt pan and other sizes might have to bake a bit longer....test them)

Cool on a rack for 3hrs. Fill cake and frost sides with cream cheese frosting. Dust with powdered sugar. (I frost just the top of a 13 x 9 pan or the outside of the bundt cake, I don't make a filling. You could split the bundt cake tho if you wish and fill).

CREAM CHEESE FROSTING

8 oz. cream cheese, at rm. temp.
6 tb. sweet butter, at rm. temp. (sweet butter is unsalted)
3 c. confectioners sugar
1 tsp. vanilla
Juice of 1/2 lemon (opt.)

Cream together cream cheese and butter in a mixing bowl. Slowly sift in confectioners sugar and continue beating until fully incorporated. Mixture should be free of lumps. Stir in vanilla and lemon juice if you use it. Makes enough frosting for a 2 layer cake.

Aunt Marthas Tropical Fruit Pie

Yes there really was an Aunt Martha. The lady in the middle of the picture here is her when she was still alive. My Uncle Frank is sitting next to her. He was my dads oldest brother. Aunt Martha used to make this pie for picnics when we had them. They were so good on a hot summers day that it became a regular request when we knew she could make it to a party. This can be made into two 8in. pies or 12 tarts. And it can be frozen ahead of time too. We actually even like it frozen cuz its like eating ice cream.

I looked online tho for a picture of it since I don't have any here right now. Its summertime and I haven't made any yet. I was rather surprised that I couldn't find any pictures since its made with some store bought items. This picture I found tho is very close to what it actually looks like. The filling looks just like this when done only of course its a wedge, since its a pie......or round if you use the tarts.

I even looked on the Cool Whip site and the Eagle brand site. So I don't know if this is her version of another kind of pie out there or she just made this up. Either way, Aunt Martha was a good cook and when we make this we think of her.


Tropical Fruit Pie Makes 2 8inch pies or 12 tarts

1 lg. container Cool Whip
1/2 pt. sour cream
1 small 14oz. can Sweetened Condensed Milk
1/4c. lemon juice
1 small can mandarin oranges
1 small can pineapple chunks (or tidbits if you can find them)
1 small jar maraschino cherries, chopped
2 graham cracker pie crusts (8in.) or 12 graham cracker tart shells

shredded coconut

Drain fruit and chop. Mix first 4 ingredients. Add chopped fruit and mix well. Fill graham cracker crusts. Refrigerate 3-4 hrs. Top with coconut (opt.)

Sometimes when I know Ill be busy Ill make these and freeze them. They keep well. Then when you need a dessert, just thaw a few hrs in the refrigerator. I will say it does taste good frozen too, just like ice cream.

Torte San Rival

I made this dessert once long ago for one of those gourmet dinners I wrote about in my blogs. I had never made meringues before. It wasn't that hard but it did take some time. What I loved most about this dessert is that you can make it and you freeze it before you eat it. So basically on a day when you have time to play, you make the cake, then pull it out ahead of time to thaw when you need it. And its worth it. Ive only had this cake once and Ive wanted to make it again but haven't really had an occasion to do it. The meringues are crunchy crispy and you want them that way to assemble the cake but once frozen they soften and become this chewy yummy thing. And you will want more, trust me.

While I wandered online trying to find a picture of this to show you I found out some info on it I never knew . Apparently its a very famous Filipino dessert often made or brought to special occasions. And I can see why .....its very special itself. I also read there's a coffee variation and also a chocolate one so now I'm intrigued and may have to find out about those too. Mine is made with cashews but I saw others with macadamias. Its called Torte San Rival, the cake that has no rival and they might be right!

TORTE SAN RIVAL

8 eggs, separated
2c. sugar
2c. finally chopped cashew nuts
1/2 c. water
1 tsp. corn syrup
1/3 lb. butter

Beat 8 egg whites until stiff and foamy, gradually add 1c. of the sugar, beating continuously till soft peaks are formed. Add 1 1/2c. cashews and fold in. Cover four cookie sheets with foil and grease. Divide mixture among the four sheets and form a 9in. square with the mixture on each sheet. Bake in 300 degree oven until golden brown about 30-45min. Cool and remove carefully from each sheet.

Boil together without stirring 1/2c. water , remaining sugar and corn syrup. When thick enough to form a soft ball when dropped in a saucer of water, remove from heat and cool.

Beat 8 egg yolks until lemon colored. Add cooled syrup little by little beating well.

Cream butter. Gradually add cooled syrup mixture, continuing to cream. Spread layers with butter mixture and set one on top the other. Spread top layer and sides with mixture and sprinkle with remaining chopped cashews. Wrap in wax paper and foil and freeze before serving.

When ready to serve, unwrap and thaw.

Gourmet Dinner Parties Part 4

Ok final part to this menu........I know there's alot here but this was one of our yearly banquets where we would splurge on a grand meal. Remember, everyone involved was making a part of this, it wasn't all on me. I would not expect anyone to do all this without help. Also our lil group would go once a year out to dinner too, someplace we all agreed on.

SESAME BROCCOLI 6 SERVINGS

1 lg. bunch of broccoli, broken into florets, stems peeled

1/2c sesame seed, toasted

1/4c. sake, dry white wine or sherry

1 1/2tb. soy sauce

2tsp. sesame oil

2tsp. honey

Cook broccoli in boiling water till crisp-tender. Drain thoroughly. Let cool to rm. temp. Combine remaining ingredients in lg. bowl. Shortly before serving; add broccoli and toss to mix well.

GRILLED ORIENTAL FISH SERVES 6

2tb. soy sauce

2 slices fresh ginger root, peeled and chopped

1/4tsp. apple pie spice ( yes you saw that right and its amazing!)

2tb. oil

Pinch each of sugar and pepper

2tb. dry white wine

6 thick white fish fillets

Coriander sprigs (cilantro) and scallion tassels (opt)

Combine all ingredients except the fish and garnish, in a flat dish. Place the fish in the dish and turn to coat. Leave for 1hr. turning the fish now and then. Line the grill or broiler pan with foil. heat well and place the fish in , skin side up. Pour over half the marinade and grill or broil at high heat 4-5min. Pour over the remaining marinade and cook for a further 4-5min. Transfer to a heated platter and pour over any marinade remaining in pan. Garnish with coriander sprigs and scallions.

This has become a regular recipe in my house. You will be amazed at what the apple pie spice will do. Ive used this on sword fish to grill even and when I did my daughter just loved it. Each child got a special birthday dish that I would make for them, this was her choice. Its awesome!

And finally dessert, something light and fruity......I once served this at a catered party I did. It was for a bunch of Russian diplomats who were here in town for a computer show my exs company was at. When I asked the men who they were I was told they are so high up they answer to Yeltsin!

FROZEN GINGER CREAM 8-10 SERVINGS

Crust-

2 1/2c. almond cookie crumbs (about 20 cookies, Ive used amaretti too)

2tb. butter, melted

Filling-

6 egg yolks

4 egg whites

1c. whipping cream

1/2c. chopped crystallized ginger

3/4c. sugar

1/4c. sugar

1/4c. Grand Marnier

Mandarin orange slices for garnish

Crust- Crush cookies to make crumbs and combine with melted butter. Reserve a sm. amt. and pat remaining on bottom and slightly up sides of 8-9in. springform pan. ( You can also make individual creams for service too) Chill while making filling. Filling- Beat egg yolks with 3/4c. sugar in top of double boiler over warm water till thick, about 6-10min. Turn into lg. bowl and let cool 5min. then beat 1min. more. Beat egg whites till foamy. Gradually add 1/4c. sugar and beat till stiff. Fold into yolks. Whip cream in another bowl till thickened. Add liqueur and beat till stiff. Fold into egg mixture. Spoon into pan alternately with the finely chopped ginger. Sprinkle with reserved crumbs and freeze till ready to serve. This can be made up to one week before serving. I garnish each serving with a few mandarin orange slices.