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Great Desserts and Other Sweet Things


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  • English Raspberry Squares

    • APPLE FRITTERS
    Ingredients:
    1-1/4 cup ale or beer
    1 Tbs. dry yeast
    1 cup flour
    optional: 1 egg or 2 egg yolks
    3 or 4 apples (e.g. Macintosh)
    1/2 tsp. salt
    oil or shortening for frying
    Confectioners' sugar

    		 Directions:

    Heat the beer to lukewarm.
    Put the yeast in a medium sized bowl and add 1/4 cup of the beer; stir and let sit about 10 minutes.
    Mix in the flour, egg yolks or egg if desired, salt, and remaining beer.
    Beat the mixture and then cover the bowl.
    Leave in a warm place for about an hour. It should at least double in bulk.

    Peel the apples, core them and cut into wedges or rings.
    Put the apple slices in the batter and stir to coat them.
    Fry quickly in oil or deep fat.
    Sprinkle with sugar and serve.

    The Medieval Version:

    Fretoure recipe from harleian ms 279 (2 15th century cookery books)

    liiij Fretoure - Take whete flour, Ale zest, Safroun,& Salt, & bete all to-gederye as {th}ikke as {th}ou schuldyst make o{th}er bature in fleysshe tyme; & {th}an take fayre Applys & kut hem in ma'ner of Fretourys, & wete hem in {th}e bature up on downne, & frye hem in fayre Oyle, & caste hem in a dyssche, & caste Sugre {th}er-on, & serue forth.



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    Gentleman's Favorite
    (Jelly Roll)

    Cake: Filling
    7 eggs, whites & yolks beaten separately
    2 cups sugar and 1/2 c. butter, worked to a cream
    1 tablespoon of water
    2 teaspoons baking powder
    2 cups flour
    1/2 teaspoon salt     		1 egg
    1 cup sugar
    3 - 8 apples, peeled & grated
    Zest and juice of 1 lemon
    Butter and sugar are creamed together then added to the beaten egg yolks. The water and baking powder are added next, the flour and salt going in immediately afterwards. The whipped egg whites are folded in last.

    Bake in jelly tins which have been buttered and lined with parchment paper, 10-12 minutes at around 375 degrees. Cool cake until it's cool enough to touch, but still warm enough to be flexible (or it'll crack when you roll it up).

    While cake is baking, stir filling ingredients over medium heat until thickened. Cool. Cover the cake with the filling, leaving the short edges, the ends, with an inch or so of empty space so the filling doesn't goosh out. Roll up, using the paper to help get a good grip and rolling the paper away as you go. Chill until firm, Dust with powdered sugar and slice.

    Note: A jelly tin is a sheet pan like a cookie sheet, but with sides. A typical size for a home oven might be 12" by 16", perhaps 3/4 inch deep. Since this recipe makes two such pans as described, hence the plural "jelly tins."


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    Big and Chewy Oatmeal-Raisin Cookies

    If you prefer a less sweet cookie, you can reduce the white sugar by one-quarter cup, but you will lose some crispness. Do not over bake these cookies. The edges should be brown, but the rest of the cookie should be very light in color. Parchment paper makes for easy cookie removal and cleanup, but it is not a necessity. If you don’t use parchment, cool the cookies on the baking sheet for two minutes before transferring them to a cooling rack.
    Ingredients:
    • 1-1/2 cups all-purpose flour
    • 1/2 teaspoon salt
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon freshly grated nutmeg
    • 1/2 pound (2 sticks) unsalted butter, softened
    • 1 cup light brown sugar, packed
    • 1 cup granulated sugar
    • 2 large eggs
    • 3 cups rolled oats
    • 1-1/2 cups raisins (optional)*





    *Raisins can be soaked in 1/4 cup Rum for a Rum-flavored cookie.

    		 Directions:
    1. Adjust oven racks to low and middle positions and heat oven to 350 degrees. Line two large cookie sheets with parchment paper.
    2. Whisk flour, salt, baking powder, and nutmeg together in medium bowl.
    3. Either by hand or with electric mixer, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time.
    4. Stir dry ingredients into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and optional raisins.
    5. Working with generous 2 tablespoons of dough each time, roll dough into 2-inch balls. Place balls on parchment-lined cookie sheet, leaving at least 2 inches between each ball.
    6. Bake until cookie edges turn golden brown, 22 to 25 minutes. (Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom.) Slide cookies, on parchment, to cooling rack. Let cool at least 30 minutes before peeling cookie from parchment.

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    Decadent Chocolate Raspberry Cream Pie
    Ingredients:

    2 (3 oz.) packages of cream cheese, softened
    14 oz. can of condensed milk
    1 egg
    3 Tbsp. lemon juice
    1 tsp. vanilla extract
    1 pie crust (graham or regular)
    1 cup raspberries
    2 (1 oz.) squares of semi-sweet chocolate
    1/4 cup whipping cream
    raspberries for garnish
    whipped cream for garnish

    		 Preheat the oven to 350 degrees.

    With an electric mixer, beat the cream cheese until fluffy.
    Gradually beat in one 14-ounce can of condensed milk until smooth.
    Add egg, lemon juice and vanilla extract. Mix well.

    Arrange 1 cup fresh raspberries on bottom of pie crust.
    Pour cream cheese mixture over the fruit.
    Bake for 30-35 minutes or until the center is almost set.
    Cool.

    In a small saucepan over low heat, melt squares of chocolate with whipping cream.
    Cook, stirring, until thickened and smooth.
    Remove from heat and spread mixture evenly over top of cooled pie.
    Chill in refrigerator.

    If desired, garnish with raspberries and additional whipped cream.

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    Chocolate Silk Pie
    Be sure to thoroughly chill this no-bake pie before attempting to slice it. Serves 6-8.
    Ingredients:
    1 cup Sugar
    6 ounces Butter
    6 ounces Chocolate, bittersweet (unsweetened)
    4 Eggs
    2 teaspoons Vanilla
    1 Tablespoon Kahlua (optional) (note: This is coffee-flavored liquor.)
    1 Pie shell (9-inch), pre-baked
    Whipped cream     		Directions:
    Melt the chocolate in a bowl over simmering water. Set aside and allow to cool slightly. Using an electric mixer, cream together the butter and sugar until smooth. Add the chocolate, vanilla and Kahlua (if used) and blend. With the mixer running, add 1 egg and beat for 5 minutes. Repeat with the remaining 3 eggs (mixing each for 5 minutes). Pre-bake the pie shell and allow to cool. Pour the mixture into the shell. Cover and chill in the refrigerator for at least 2 hours (overnight is best). Serve cold, topped with whipped cream.


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    Classic Pecan Pie
    Serve this Southern dessert anywhere, anytime. Try interesting variations with almonds or walnuts or all three. Serves 6-8.
    Ingredients:
    1 cup Brown sugar
    1 tablespoon Butter, melted
    1 cup Dark corn syrup
    3 Eggs, beaten
    1 teaspoon Vanilla
    1 cup Pecan pieces
    1 Pie shell, regular depth     		Directions:
    Preheat the oven to 375. Beat together the sugar, syrup and melted butter. Add the eggs and pecans. Pour into the pie shell. Place on cookie sheet. Bake for 45 minutes or until firm in the middle.

    Hawaiian-Style Coconut Pudding
    Serve this easy dessert after a full-flavored barbecued meal. Serves 6.
    Ingredients:
    4 Tablespoons Sugar
    4 Tablespoons Corn starch
    12 ounces Coconut milk
    2-1/2 teaspoon Vanilla
    		 Directions:
    Place the coconut milk in a medium saucepan. Whisk in the vanilla. Simmer for 5 minutes, stirring frequently. In a separate bowl, mix together the sugar and corn starch. Slowly whisk the mixture into the coconut milk mixture. Simmer for 4 minutes, whisking constantly. Pour into small individual serving bowls. Cover, cool slightly and refrigerate until firm (about 1 1/2 hours). Serve chilled.


    English Raspberry Squares
    Serve these at your next brunch. Makes about 18

    Ingredients:
    1 cup Brown sugar
    1 1/4 cup Flour
    1 cup Oats
    1/4 teaspoon Salt
    6 ounces Butter
    3/4 cup Raspberry jam
    		 Mix together the sugar, flour, oats, salt and butter until a meal-like consistency forms.
    Press 1/2 of the mixture into a 6" X 9" casserole dish or baking pan.
    Add a layer of the jam.
    Top with the remaining mixture and press into a firm layer.
    Bake at 325 for 40 minutes. Allow to cool and cut into squares.




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