Baked Apples

A simple, satisfying dessert using four natural ingredients. 

4 firm medium apples (for example, Rome, Gala, Honey Crisp)

4 T brown sugar

1/2 t ground cinnamon

2 t butter

3/4 c boiling water

Preheat the toaster oven to 375 F. Trim the bottoms flat so the apples will stand upright in the baking pan. With a paring knife cut a cone-shaped opening around the stem and hollow out the core. Sprinkle an 1/8 teaspoon of cinnamon into the hole, pour a tablespoon of brown sugar into each apple, and top each with a 1/2 teaspoon of butter. Pour water into the pan and bake 50 minutes or until the tip of knife penetrates easily. Let cool until warm, before serving. A scoop of vanilla ice cream turns this into a special dessert.

Lemon Bars

Transcribed from the beautifully hand-printed recipe that a colleague generously prepared for me after I inquired about this luscious treat she brought to work and shared with us. December, 1992. H/T “Linda Barr”.

2-1/2 c all-purpose flour, divided

1/2 c powdered sugar, sifted

3/4 c (1-1/2 sticks) butter, cut into large dice

1/2 t baking powder

4 eggs, beaten

2 c granulated sugar

1/2 t lemon zest, grated

1/3 c lemon juice

Preheat the oven to 350 F. Whisk together 2 cups of flour and the powdered sugar. With a pastry blender, cut the butter into the flour mixture until it resembles meal. Spread the mixture in a 9x13x2 inch baking pan, and firm and flatten to form a crust. Bake for 20 to 25 minutes until lightly browned. Whisk the eggs, sugar, zest, and juice together in a bowl and then incorporate the 1/2 cup of flour and baking powder. Pour over the crust and bake at 350 F for 25 minutes, until lightly browned and set. Let cool on a metal rack. Dust with powdered sugar and cut into bars. Yields about 2 dozen bars.

Banana-Walnut Bread

Freshly-baked loaf sliced to show moist, dense crumb.

Developed September, 2017. Modified from an online recipe to eliminate the traditional dry-ingredient step.

2 eggs
1 c sugar
1 t baking soda
1 t baking powder
1 t salt
4 very ripe bananas, mashed
1 t vanilla
1/2 c vegetable oil
1 t cinnamon
2 c flour
1/3 c chopped toasted walnuts

Preheat the oven to 350 degrees F. In a large bowl, whisk together the eggs and sugar. Whisk in baking soda, baking powder, salt, the bananas, vanilla, oil and cinnamon. Blend in the flour, a half-cup at a time, until just combined. Stir in nuts. Pour the batter into a greased 9-by-5-inch loaf pan. Bake on the middle rack for 55 minutes or until a toothpick comes out clean. Yields a 2.2 lb (1 kg) loaf. Store refrigerated. Freezes well. Variation: Toast slices and spread with cream cheese.

Easy Pumpkin Bread

Pumpkin spice does its best work in this moist, rich sweet bread. Recipe from a family friend from 30 years ago.

1 29 oz can pumpkin
4 beaten eggs
3 c sugar
1 c oil
3-1/2 c flour
2 t salt
1 t baking soda
1 t baking powder
1/2 t ground clove
1 t ground all spice
1 t ground cinnamon
1 t ground nutmeg
about 2/3 c water
1-1/2 cups chopped roasted walnuts

Preheat oven to 350 F. In large bowl, beat eggs, stir in pumpkin, sugar, and oil in sequence, mixing well after each addition. Sift dry ingredients into pumpkin mixture and stir until smooth. Stir in water and mix in nuts. Distribute batter into 3 well-greased large loaf pans. Bake 55 to 60 minutes. A toothpick inserted in middle will come out clean when done. Keeps and freezes well. Very good toasted and topped with cream cheese. Yield: 3 large loaves.

Skillet-Baked Blueberry Clafoutis

Adapted from a recipe broadcast on PBS, "Growing a Greener World", the perfect brunch dish combines fresh blueberries in a rich, lemony custard with a caramel crust.

2 T unsalted butter
4 T sugar, divided
5 whole eggs
1 c whole milk
1 t vanilla extract
zest of 1 lemon
1/8 t salt
1/2 c all-purpose flour
12 oz blueberries
powdered sugar, optional garnish

Preheat oven to 425°F. In a 10-inch oven-safe, non-stick skillet, combine the butter, with 2 tablespoons sugar and place over medium heat. Meanwhile power whisk the eggs plus the remaining 2 tablespoons sugar on high speed until tripled in volume, and pale, canary yellow in color, about 5 minutes. Then by hand, gradually whisk in the milk, the vanilla extract, lemon zest, salt, and flour until just incorporated. Pour this mixture into the hot pan, top with the blueberries, then transfer into the oven. Bake for about 15 to 20 minutes, or until golden brown on top, and the clafoutis has puffed up. Remove from the oven, and turn out onto a cutting board. Slice, and top with the optional powdered sugar. Serves 6 generously.

Powdered Sugar

Topping desserts with a dusting of powdered sugar provides an attractive garnish. Making a small supply at home when needed solves the problem when none is on hand. 

1/3 c granulated sugar
1 t corn starch

Place ingredients in an electric spice/coffee grinder. Operate grinder for about 15 seconds until sugar is finely powdered. Store tightly covered at room temperature.

Banana in Sweet and Sour Raspberry Cream

Developed August, 2015, as a departure from banana in light cream. Versatile, a breakfast, brunch, a rich snack, or dessert dish.

1 ripe banana, sliced attractively
2 T (30 g) sour cream
2 T (30 g) half-and-half or light cream
1/2 t (3 g) sugar
1 T (15 g) raspberry sauce

Add the dairy products and sugar to a serving bowl and mix well. Add the sliced banana and gently combine. Serve with a topping of fruit sauce. Mix before eating. Variation: Substitute strawberries or blueberries as the fruit and use a fruit sauce made from those alternate fruits.

Pear-Raspberry Salad

Raspberries are available year-round, and bring a lot to a fresh fruit salad. The fruit dressing bolsters the fruit flavor. About 22 grams of carbohydrate and 5 grams of fiber per serving.

1 medium bosc pear, peeled, quartered, cored, and cut into bite-size pieces
3 oz fresh raspberries
1 T sugar
1 T water
2 T berry sauce

Combine ingredients in a small bowl. Mix gently. Chill. Mix again. Serves 2.

Quick Peanut-Maple Topping

Add more nuts to your diet this tasty way. A great topping, at breakfast, over pancakes or waffles, or dessert over ice cream or crêpes. First prepared November, 2014. We use a small stoneware server to make this. It heats quickly and holds the heat. Total carbohydrates = 19.5 grams per serving.

1 T (15 ml) maple syrup
2 T (30 ml) peanut butter
1 t (5 ml) butter

Combine ingredients in a small, microwaveable container such as a ceramic vessel. Some peanut butters benefit from a pinch of salt. Heat on high power for 15 seconds. Stir to combine well. Heat cautiously to serving temperature. Low water recipes such as this heat very quickly in the microwave. Serves one.

Apple Quick Bread

Apple Quick Bread Cooling on a Wire Rack

Developed November 12, 2013 from an online recipe.

1 c (240 g) sour cream
1 c (180) brown sugar, packed
2 large eggs
2 t vanilla extract
2 t baking powder
1/2 t baking soda
1/2 t salt
1-1/2 t ground cinnamon
1/4 t nutmeg
2 c unbleached all-purpose flour
2 medium cooking apples, peeled, cored and finely chopped
1 c dry-roasted chopped walnuts, divided

Preheat the oven to 350 ºF (175 ºC). Whisk together the sour cream, sugar, eggs and vanilla in a large bowl until well blended. Mix in the leavening agents, salt and spices and then stir in the flour, a half-cup at a time, until incorporated. Fold the apples and half the nuts into the batter, and transfer to a 9 inch x 5 inch greased loaf pan with a spatula. Distribute the remainder of the nuts on top, and press them firmly into the batter. Bake about 60 minutes on the center rack, or until a toothpick inserted into the middle comes out clean. Cool in the pan for 30 minutes and then remove the loaf to a wire rack to cool completely before serving. Suggestion: Slice thinly, broil in toaster oven until crusty, and spread cream cheese on top. A treat!

Easy Strawberry Mousse

Developed May 7, 2013. Intense, fresh strawberry flavor, creamy richness, a light spring or summertime dessert, and only four ingredients! Leave out the whipped cream for a reduced-calorie or vegan treat.

1 lb fresh or fresh-frozen strawberries, hulled and coarsely chopped
1/4 c sugar
1 envelope plain gelatin (use vegetable gelatin for vegetarian)
about 1 c commercial or homemade whipped cream (ReddiWhip™ is good)

Stir the gelatin into 1/4 cup cold water to bloom for a few minutes. Place the berries and sugar in jar of a blender. Process at top speed for about a minute until a smooth puree forms. Transfer the puree to a microwave-proof bowl and heat on high power to about 145 degrees F (63 C), about 2 minutes at 1250 watts. Stir in gelatin mixture and return hot puree to the blender jar. Chill until it thickens and reaches about 40 degrees F (4 C). Blend on top speed until volume increases by about 50 percent. Transfer the whipped puree to a bowl and fold in the whipped cream. Divide into serving dishes, and chill tightly covered until ready to serve. Garnish with strawberry slices and tiny mint leaves. Serves 6. Variation. Spoon a small serving into a tiny bowl and freeze lightly. Garnish with mint and a berry slice. Present as an amuse bouche before the meal or a palate clearer between courses.

Quick and Easy Chocolate Pudding

Recorded May 23, 2003.

3 T cocoa powder
3 T corn starch
1/3 c sugar
pinch salt
2 c cold milk
1/2 t vanilla extract

In a 1 qt saucepan, blend dry ingredients. Add a small amount of the milk, and mix until smooth. A flat-bottom whisk is ideal for the task. Stir in remainder of milk, and bring to a boil with constant stirring over medium heat. Remove from heat, and stir in vanilla. Pour into small bowls, layer with plastic foil, and chill. Serves 4. Store cold. Variation: Garnish with crushed peanuts, malted milk powder, or whipped cream before serving.

Apple Sauce

Adapted from an Alton Brown microwave recipe. Similar apple varieties, one tart, two sweet, can be substituted. First prepared April 22, 2012.

1 Golden Delicious apple
2 Fuji or similar apples
1/2 c apple cider
1 T brandy
1 T butter
1 T brown sugar
1/4 t ground cinnamon
pinch ground nutmeg
pinch salt and pepper

Peel, quarter, core, and coarsely chop the apples into half-inch pieces. Combine with the other ingredients in a two-quart saucepan over medium heat. Cook covered at a slow boil for about 12 minutes, stirring occasionally, until the apples are soft. Off heat, mash to a coarse texture. Let cool covered and undisturbed to permit natural pectin to thicken the sauce. Serve warm or cold, with pork roast, pork chops, pancakes, potato pancakes, oatmeal or other hot cereal, or on its own as a light snack, dusted with a little cinnamon-sugar topping.
Variation #1: Stir 1/4 cup of ground roasted walnuts into the sauce half way through cooking for extra flavor and nourishment. 
Variation #2: replace a Fuji with the flesh from a ripe Japanese persimmon.

Caramel-Glazed Apples

Caramel-Glazed Apples on French toast

First prepared October, 2009. Versatile side dish.

2 c (about 2 medium) peeled and sliced sweet but firm apples [e.g., Fuji, Braeburn, Honeycrisp, Cortland]
1/2 c apple cider
1 T brown sugar
pinch of salt
2 t butter, cut into pieces
1/2 t ground cinnamon
1/8 t ground nutmeg
1 t lemon juice

Combine first 4 ingredients in 10 inch skillet. Bring to a fast simmer, cover, and cook 5 minutes. Apples should be crispy-soft. Uncover, dot with butter and raise heat to a vigorous boil to reduce and caramelize the syrup, about 5 minutes. When it thickens and coats the apples, mix in the spices and lemon juice. Serve as a side dish with French toast or pork roast and chops (see markee at top of page), or as a dessert, alone or with ice cream.

Chocolate Pudding

Assembled July 31, 2011 from multiple Internet sources.

3 oz (3 squares) unsweetened chocolate
3 c milk + half-and-half (mixed)
1/4 c corn starch
1/2 c sugar
1/4 t salt
1 t vanilla extract

In a 2-quart saucepan, heat 2-1/2 c of the milk/cream mixture with the chocolate, stirring until chocolate is melted completely and milk is scalded. Mix cornstarch, sugar and salt in a medium bowl, and stir in remaining 1/2 c milk. Add to scalded dairy-chocolate mixture and cook over low heat, whisking constantly, until thickened and smooth. Continue cooking, stirring, for about 5 minutes. Remove from heat, cool slightly, stir in vanilla and pour into serving dishes.  Cover with plastic film and chill. Serves 6.

Pears Poached in Wine Syrup

Poached Pears in Wine Syrup

Developed and recorded February 15, 2012.

1 firm red pear, cored, peeled, cut into 12 wedges
2 T sugar
1/4 c water
2 T dry sherry
1/4 c red table wine
1/4 t ground cinnamon
a few grinds of black pepper and a pinch of salt

Bring the syrup ingredients in a small skillet to a slow boil, and add the pears. Simmer the pears for 15 minutes, turning occasionally. Let cool on stove top 10 minutes to let the syrup thicken. Serves two.

Candied Almonds

Prepared January 3, 2011.

1/2 c blanched almonds
1/4 c sugar
3/4 oz water
1/8 t salt

In a heavy 8-inch skillet over medium-high heat, combine nuts, sugar, water, and salt. Heat to a boil, stirring constantly until syrup has thickened and nuts are lightly browned, about 8 minutes. Spread on a well-oiled plate to cool. Store tightly covered. Chop a few to top ice cream or just eat whole as a snack. Variation: subsitute walnuts or pecans. Take care not to burn.

Rice Kugel

Recorded November, 2011. Adapted from The Settlement Cook Book, 1965 edition. Can be used in a Kosher meal. A Family Favorite.

1 c long-grain rice
4 c water
1 t salt
4 eggs
1/4 c sugar
1/2 t ground cinnamon
scant cup golden raisins
1/4 c butter or schmaltz, melted (for dairy or meat meals)

Bring the water and salt to a boil in a two-quart saucepan, stir in the rice, and boil slowly for 30 minutes. Drain the rice and spread on a plate to cool. Beat the eggs in a large bowl. Stir in the rice and the other ingredients, and transfer to a well-greased 1-1/2 quart covered baking dish. Bake covered at 325 F for 60 minutes, or until nicely browned and bubbling. Serve warm. Store in refrigerator tightly covered. Rewarm before serving leftovers

Strawberries in Wine Syrup

Recorded May 12, 2008. Adapted from Made in Spain on PBS-TV, with Chef José Andrés.

1/2 lb ripe strawberries, hulled and halved
2 T sugar, approximate
1/4 t ground cinnamon
1/2 t vanilla extract
3 T mellow red table wine (e.g., carmenere, temparanillo, garnacha, pinot)
pinch freshly-ground pepper
1/2 t balsamic vinegar

Combine ingredients in a bowl, turning gently to combine and dissolve the sugar. Add more sugar if needed. Cover and refrigerate, stirring occasionally. Serves 4. Excellent over vanilla yogurt or vanilla ice cream, or simply as a fresh fruit salad. So beautiful and delicious. Variation:  A sliced banana added just before serving boosts both flavor and nourishment.

Caramelized Apple Topping

Developed November 18, 2007.

1/2 T unsalted butter
2 T dark brown sugar, packed
1 T water
1 t lime juice
1 large cooking apple, peeled, quartered, cored, sliced 1/4 inch thick
1/4 t cinnamon
pinch nutmeg
pinch each of salt and freshly-ground pepper

Heat a heavy 8-inch skillet over medium-high, cook the butter until bubbling dies down. Add the brown sugar, stirring to dissolve, and then add water and juice. Boil the syrup for a minute or two until it begins to thicken. Add the sliced apples and turn to coat with syrup. Add seasonings. Cook for a few minutes until the apples begin to get soft, turning often. Lower the heat to a simmer and cook another 5 minutes covered until tender. Serve warm as a topping over vanilla ice cream, pancakes, or pound cake.
Optional: Stir in a 2 T of toasted pecans just before serving.