CHAPTER 15

Desserts

Caramel-Apple Parfaits

Chocolate-Raspberry Pie

Chocolate-Toffee Torte

Mini Fruit Tarts

Blueberry Crisp

Simple Cheesecake

Strawberries with Sour Cream

Chocolate–Peanut Butter Pie

Raspberry Fool

Flaky Peach Tarts

Lemon Angel Cake

Apple Crumble

Chocolate Velvet

Pumpkin Cake in a Cone

Lime-Almond Tarts

Caramel-Apple Parfaits

Choose crisp and tart apples for this simple fall dessert. Granny Smith apples would be a good choice because they hold their shape well even when cooked.

INGREDIENTS | SERVES 8

1⁄2 cup sugar

1 teaspoon cinnamon

3 apples, peeled and chopped

1⁄2 cup butter

4 cups vanilla ice cream

8 shortbread cookies, crumbled

1⁄2 cup chopped toasted pecans

Cooking Apples

There are apples that are best for eating out of hand, and those best for cooking. Cooking apples include McIntosh, Cortland, Rome Beauty, Jonathan, Haralson, and Granny Smith. The best apples for eating out of hand include Honeycrisp, Gala, Red Delicious, and new varieties including Sweet Sixteen and Honeygold.

  1. In medium bowl, combine sugar, cinnamon, and apples and toss to coat.
  2. Melt butter in a heavy saucepan and add apple mixture. Cook over low heat for 10–12 minutes, or until apples are tender and sauce is lightly caramelized. Remove from heat, pour mixture into a heatproof bowl, and let stand for 10 minutes, stirring occasionally.
  3. Make parfaits with apple mixture, ice cream, crumbled shortbread cookies, and pecans. Serve immediately.

Chocolate-Raspberry Pie

You can find prepared chocolate cookie pie crusts in the baking aisle of your supermarket. Or make your own by combining 2 cups chocolate cookie crumbs with 1⁄3 cup melted butter and pressing the mixture into a 9-inch pie pan.

INGREDIENTS | SERVES 8

1 cup semisweet chocolate chips

1 (8-ounce) package cream cheese, softened

1 (9-inch) chocolate cookie pie crust

1⁄4 cup raspberry jelly

2 cups fresh raspberries

  1. Put chocolate chips in a small microwave-safe bowl. Microwave at 50 percent power for 11⁄2 minutes; stir until chips are melted.
  2. Cut cream cheese into cubes and add to melted chips; beat well until smooth. Place mixture in refrigerator for 10 minutes.
  3. Spread cooled chocolate mixture in bottom of pie crust.
  4. Put jelly in medium saucepan over low heat; cook and stir just until jelly is almost melted. Remove from heat and gently fold in raspberries just until coated.
  5. Place on top of the chocolate mixture. Serve immediately, or cover and refrigerate until serving time.

Chocolate-Toffee Torte

This elegant torte is a wonderful finish for a company meal because you can make it up to 8 hours ahead of time. Use a serrated knife for slicing for best results.

INGREDIENTS | SERVES 10–12

1 (9-inch) round angel food cake

4 (1.4-ounce) chocolate-covered toffee bars

2 cups whipping cream

2⁄3 cup powdered sugar

1⁄3 cup chocolate syrup

1 teaspoon vanilla

  1. Using serrated knife, cut angel food cake horizontally into 4 equal layers.
  2. Place toffee bars in resealable plastic bag and crush with a rolling pin.
  3. In large bowl, combine cream, powdered sugar, chocolate syrup, and vanilla. Beat until stiff peaks form.
  4. Frost layers of cake as you reassemble it, sprinkling crushed toffee bars on each layer. Frost top and sides of cake and sprinkle with remaining crushed toffee bars. Serve immediately, or cover and chill for 2–4 hours. Store leftovers in refrigerator.

Mini Fruit Tarts

Your grocer’s freezer section is a gold mine of prepared pie and tart shells. Stock up on a few different types to make pies and tarts in minutes.

INGREDIENTS | YIELDS 24 TARTS

24 frozen mini phyllo tart shells

1⁄2 cup apple jelly

1⁄2 teaspoon chopped fresh thyme leaves

1⁄2 cup blueberries

1⁄2 cup raspberries

Herbs in Desserts

In the 1990s, using savory herbs in desserts became popular. Thyme, with its minty, lemony fragrance, is a natural partner with sweet and tart fruits. Rosemary is delicious with lemon desserts and in shortbreads, and lemon verbena is used in fruit jellies and cakes.

  1. Preheat oven to 375°F. Place tart shells on a cookie sheet and bake according to package directions. Remove to wire racks.
  2. Meanwhile, heat apple jelly and thyme in a medium saucepan over low heat until jelly melts. Remove from heat and stir in berries. Put a couple of teaspoons of berry mixture into each tart shell and serve.

Blueberry Crisp

A crisp is a baked dessert that has a crumbly topping made of flour, sugar, butter, and usually oatmeal and nuts. Using canned pie filling streamlines this excellent recipe.

INGREDIENTS | SERVES 6

1 (21-ounce) can blueberry pie filling

1⁄2 cup flour

1⁄2 cup brown sugar

1⁄2 cup oatmeal

1⁄2 cup chopped walnuts

1⁄2 teaspoon cinnamon

1⁄4 cup butter, melted

Crisps, Crumbles, Grunts, and Cobblers

All of these old-fashioned, homey desserts are basically the same thing: fruits with some kind of topping. Crisps use oatmeal and nuts to form a crumbly topping; crumbles are the same thing. Grunts are more like a steamed pudding, sometimes cooked on top of the stove. Cobblers are similar to a deep-dish pie, with a thick biscuit-type crust.

  1. Preheat oven to 400°F. Pour blueberry pie filling into 9″ × 9″ glass pan and set aside.
  2. In medium bowl, combine flour, brown sugar, oatmeal, walnuts, and cinnamon and mix well. Pour butter into flour mixture and stir until mixture is crumbly.
  3. Sprinkle over blueberry pie filling. Bake for 20–25 minutes, or until filling is bubbly and crust is light golden brown. Serve warm with ice cream or whipped cream.

Simple Cheesecake

Use any flavor of canned pie filling in this easy pie. You could even top it with some fresh berries mixed with a bit of jam or jelly.

INGREDIENTS | SERVES 6

1 (14-ounce) can sweetened condensed milk

1 (8-ounce) package cream cheese, softened

1⁄4 cup lemon juice

1 (9-inch) graham cracker pie crust

1 (18-ounce) can cherry pie filling

Cheesecake Toppings

There are many toppings that are delicious on cheesecake. Try mixing fresh berries with preserves or jelly, drizzling the dessert with chocolate and caramel ice cream toppings, beating whipping cream with chocolate syrup, or combining chopped nuts with chopped chocolate bars and marshmallows.

  1. In large bowl, combine condensed milk, cream cheese, and lemon juice; beat on low speed until smooth and combined. Pour into graham cracker crust. Place in freezer for 10 minutes.
  2. Using a slotted spoon, remove the cherries from the pie filling, leaving a lot of the gel behind. Discard the rest of the pie filling. Place cherries on cream cheese filling and serve, or cover and chill the pie up to 8 hours. Store leftovers in the refrigerator.

Strawberries with Sour Cream

There isn’t an easier dessert on the planet, and this simple fruit recipe has the most wonderful sweet-and-tart flavor. You can make it with peaches, mangoes, grapes, or pears too; just use fruits that are acidic.

INGREDIENTS | SERVES 6

2 pints strawberries, stemmed and sliced

1 cup sour cream

1⁄2 cup brown sugar

1⁄4 cup toasted pecans

In glass serving bowl, place 1⁄3 of the strawberries. Top with 1⁄3 of the sour cream and sprinkle with 1⁄3 of the brown sugar. Repeat layers, ending with brown sugar. Top with toasted pecans and serve, or cover and refrigerate up to 8 hours.

Chocolate–Peanut Butter Pie

This is such an indulgent dessert; it’s hard to believe that it uses only five ingredients! Take it out of the freezer 15 minutes before serving for the best flavor and texture.

INGREDIENTS | SERVES 8–10

30 fudge-covered graham crackers

1⁄3 cup butter, melted

3 pints chocolate ice cream

3⁄4 cup peanut butter

5 ounces peanut butter cups, chopped

Graham Crackers

There are many varieties of graham crackers on the market. You can find chocolate-covered crackers, low-fat crackers, cinnamon-flavored crackers, and honey-flavored crackers. Choose any of them to make a wonderfully easy and quick pie crust by crushing the crackers and mixing the crumbs with some melted butter; then press the mixture into a pie pan.

  1. Crush graham crackers and combine with butter; press crumbs into 9-inch pie pan and set aside.
  2. In blender or food processor, combine ice cream and peanut butter; blend or process until combined. Fold in chopped candies and place in pie crust. Freeze until firm. Serve cold.

Raspberry Fool

A fool is a soft parfait usually made with a puréed fruit and flavored whipping cream. Top it with more sweetened whipped cream and some mint sprigs.

INGREDIENTS | SERVES 6

2 pints raspberries

11⁄2 cups whipping cream

1⁄2 cup powdered sugar

1⁄2 teaspoon vanilla

1⁄2 cup chopped pecans, toasted

1⁄2 cup grated semisweet chocolate

Whipping Cream

Heavy whipping cream must contain at least 36 percent butterfat. To whip cream, chill the bowl and the beaters in the freezer for 10–15 minutes. Begin whipping slowly, and gradually increase speed as the cream thickens. The cream is done when peaks droop slightly when the beaters are lifted.

  1. Place raspberries in medium bowl and mash some of them, leaving some whole. In large bowl, combine cream, powdered sugar, and vanilla and beat until stiff peaks form.
  2. Layer raspberries with whipped cream mixture, pecans, and grated chocolate in 6 parfait glasses. Serve immediately, or cover and refrigerate up to 6 hours.

Flaky Peach Tarts

You should make these little mini tarts just before you plan to serve them for best flavor and texture. Top them with peach ice cream and some chopped cashews.

INGREDIENTS | SERVES 6

1 sheet frozen puff pastry, thawed

2 peaches

1⁄3 cup peach jam

3 tablespoons brown sugar

1⁄8 teaspoon cinnamon

Topping Tarts

Tarts can be topped with sweetened whipped cream, ice cream, or hard sauce. To make hard sauce, beat 1⁄2 cup softened butter with 1 cup powdered sugar and 1 teaspoon vanilla. Serve on hot desserts; the mixture will melt into the dessert and form a sweet sauce.

  1. Preheat oven to 375°F. Roll pastry into a 9″ × 12″ rectangle. Cut pastry into twelve 3-inch squares and place on parchment paper–lined cookie sheets; set aside.
  2. Peel peaches, remove pit, and cut into thin slices. Arrange peach slices on pastry and brush each with some of the peach jam. Sprinkle with brown sugar and cinnamon. Bake for 10–14 minutes, or until pastry is puffed and golden and fruit is tender. Serve immediately.

Lemon Angel Cake

Bakeries always have angel food cake available; also look for them in the bakery department of your supermarket. Lemon curd is available near the pie fillings and also in the gourmet foods aisle.

INGREDIENTS | SERVES 10–12

1 (9-inch) round angel food cake

11⁄4 cups whipping cream

2 tablespoons powdered sugar

1 cup lemon curd

11⁄2 cups chopped candied walnuts

Recipe Variation

You can use just about any well-flavored, smooth, creamy filling, pudding, or custard in place of the lemon curd in this easy recipe. Try chocolate pudding, caramel pudding, or cream cheese frosting. You can also sprinkle the layers with toasted coconut, nuts, or chopped or crushed candy bars as you frost them.

  1. Using a serrated knife, cut cake horizontally into 3 layers.
  2. In a large bowl, combine cream and powdered sugar; beat until stiff peaks form. Fold in lemon curd until blended.
  3. Spread mixture between layers, sprinkling each layer with some of the nuts, and then frost top and sides with lemon mixture. Sprinkle top with remaining nuts. Serve immediately, or cover and refrigerate up to 8 hours. Store leftovers in refrigerator.

Apple Crumble

Use the crumbly topping with any flavor of canned pie filling; peach would be very delicious. Top it with some vanilla or caramel ice cream for extra decadence.

INGREDIENTS | SERVES 6

1 (21-ounce) can apple pie filling

3⁄4 cup brown sugar

1 teaspoon cinnamon

1⁄4 teaspoon nutmeg

1⁄2 cup flour

1⁄2 cup oatmeal

1⁄3 cup butter, melted

  1. Preheat oven to 400°F. Place pie filling into 11⁄2-quart casserole dish.
  2. In medium bowl, combine sugar, cinnamon, nutmeg, flour, and oatmeal and mix well. Add melted butter and mix until crumbs form. Sprinkle crumbs over pie filling.
  3. Bake for 15–20 minutes, or until pie filling bubbles and crumb mixture is browned. Serve warm.

Chocolate Velvet

You can pile this mixture into a baked and cooled pie crust or a graham cracker crust and freeze to serve it as a pie; top wedges with some whipped cream and grated chocolate.

INGREDIENTS | SERVES 8

1 cup chocolate syrup

1 (15-ounce) can sweetened condensed milk

1 (16-ounce) container frozen whipped topping, thawed

1⁄2 teaspoon vanilla

1⁄3 cup sliced almonds, toasted

Toasting Nuts

To toast nuts, place them on a shallow baking pan and bake at 350°F for 5–10 minutes, shaking pan frequently, until nuts are fragrant and just beginning to turn light golden brown. You can also microwave the nuts at 100 percent power for 3–5 minutes, until the nuts are fragrant. Let cool completely before chopping.

In large bowl, combine syrup and sweetened condensed milk and beat until smooth. Fold in whipped topping and vanilla. Sprinkle with almonds and serve immediately as a pudding, or place in 1-quart casserole dish, top with almonds, and freeze until solid.

Pumpkin Cake in a Cone

Pumpkin cake made in an ice cream cone is one of the most creative favorites—and hiding in the cone is a vast amount of beta-carotene cancer-fighters!

INGREDIENTS | SERVES 18

1 package prepared carrot-cake mix

1 cup canned solid pumpkin

3 eggs

1⁄3 cup canola oil

1⁄4 cup water

1 teaspoon vanilla extract

2 tablespoons brown sugar

1 teaspoon ground cinnamon

18 cake cones

Frosting:

2⁄3 cup confectioners’ sugar

1⁄4 cup canned solid pumpkin

3⁄4 teaspoon vanilla extract

1 (8-ounce) package low-fat cream cheese

A Versatile Vegetable

Pumpkin might not be the first vegetable you would think to introduce to your children. Maybe it should be! In a soup, a pie, a hot casserole, or even a shake, pumpkin is one of the healthiest vegetables around. An incredible source of antioxidants, potassium (remember the muscle builders), and much-needed vitamins, being that bright orange color makes it a very special vegetable. The red, yellow, and orange vegetables are packed with nutrition power.

  1. Preheat oven to 350°F.
  2. In a large mixing bowl, combine the carrot cake mix, pumpkin, eggs, oil, water, vanilla extract, brown sugar, and cinnamon. Beat with an electric mixer for 2–3 minutes, until well blended.
  3. Place cones in the cups of a cupcake pan or on cookie sheets. Spoon batter among the 18 cones, filling about 2⁄3–3⁄4 full.
  4. Bake in the oven for 25–30 minutes, until toothpick comes out dry. Cool on a wire rack.
  5. To prepare icing, mix together confectioners’ sugar, 1⁄4 cup pumpkin, vanilla extract, and cream cheese. Beat with electric mixer until frosting is smooth. Spread each cone with frosting before serving.

Lime-Almond Tarts

Ground almonds add a delicious texture to this tart. Toast the slivered almonds for the best flavor and results.

INGREDIENTS | SERVES 8

1⁄2 cup, plus 1 tablespoon slivered blanched almonds, toasted

1 tablespoon lime zest

Sugar substitute equal to 1⁄2 cup granulated sugar

2 large eggs

6 tablespoons butter, plus extra for greasing

3 tablespoons freshly squeezed lime juice

1⁄2 cup heavy cream, whipped

Pleasing Presentation

Use hollowed-out halves of oranges and grapefruits as bowls for servings of freshly cut fruits and berries. Use hollowed-out halves of lemons and limes as bowls for any sauces. Cut a small disk from the bottoms to keep the bowls sitting flat.

  1. Preheat oven to 350°F.
  2. Place the 1⁄2 cup almonds in a food processor fitted with a metal blade and pulse until the almonds are finely ground. Transfer the almonds to a bowl and set aside.
  3. Using the same food processor bowl, combine the lime zest and sugar substitute and process until evenly mixed, about 1 minute. Add the eggs, butter, lime juice, and 1 tablespoon ground almonds; pulse 2–3 times, and then process for 8–10 seconds, until well mixed.
  4. Lightly butter the inside of 8 (4- or 6-ounce) ovenproof ramekins. Equally divide almond mixture between the ramekins. Lightly press the mixture into the bottoms of the ramekins and smooth the surface. Place on a baking sheet and bake until lightly browned, about 15 minutes.
  5. Remove from oven and transfer the ramekins to a wire rack to cool. To serve, top the tarts with the whipped cream and sprinkle with any remaining toasted almonds.