Lemon Verbena Strawberry Shortcake
When it comes to toaster oven desserts, you’ve got some interesting options, including mini- or individual-sized desserts in a variety of pans and dishes. From cookies to apple crisp, with a toaster oven you can have an endless supply of desserts hot out of the oven.
One of my favorite tricks is to use small cake pans. For example, I make the carrot cake in individual-size Bundt cake pans and I use personal-size springform cake pans for making small cheesecakes and glass or earthenware custard cups for custards and puddings. If your toaster oven is large enough, you might be able to fit one of the 6-portion decorative cake tins that are sold at many specialty stores.
If there are only two of you, you can easily eat two chocolate cheesecakes and freeze the other two for a special treat some night when you just don’t have it in you to bake!
The toaster oven is perfect for baking cookies one or two at a time, so you can eat fresh cookies hot out of the oven anytime. The cookie recipes in this chapter reflect this easy strategy. I suggest making a batch of cookie dough and then placing the individual cookies on a cookie sheet, as if you were going to bake them, but freezing them instead. When they are frozen solid, you can take the unbaked cookies off the cookie sheet and throw them into a freezer bag and store them in your freezer. (If you throw them into the bag without freezing them first, they will only stick together in one big glop.) Then, whenever you want freshly baked cookies, simply take one or two out of your freezer and bake them in your toaster oven. Of course, you will surely want to bake a few for eating on the spot!
Once you get the hang of baking in your toaster oven, you can easily adapt just about any favorite recipe to the toaster oven and then enjoy your own personal favorites any time you like.
ANZAC is an acronym for the Australian–New Zealand Army Corps, a camaraderie of the combined forces of the two countries that made its debut in WWI. These cookies were baked by the women of New Zealand and Australia for their men abroad. They have a wonderful texture and flavor from the coconut and oats, and they keep well.
MAKES 12 (3-INCH) COOKIES
1 cup all-purpose flour
1 cup unsweetened coconut
1 cup brown sugar
1 cup rolled oats
½ cup (1 stick) butter
2 tablespoons water
½ teaspoon baking soda
1 tablespoon golden syrup, molasses, or honey
Combine the flour, coconut, sugar, and oats in a large bowl and mix well. In a small saucepan or in a glass dish in the microwave, melt the butter with the water, baking soda, and syrup. Add the butter mixture to the dry ingredients and mix well with your hands.
Use a soup spoon to scoop the dough and form each scoop into a ball with your hands and place them on an ungreased baking sheet. Freeze the unbaked cookie balls on the sheet. After they are frozen, place them in a plastic freezer bag and store them in your freezer.
Whenever you want freshly baked cookies, simply pull 1 or 2 frozen cookies out of the freezer and bake them in your toaster oven at 350°F for about 20 minutes, until they are golden brown. Allow to cool for a few minutes on the tray before serving.
This carrot cake is full of fiber and flavor and is lightly sweetened with pineapple, coconut, currants, and nuts. * Cream cheese frosting is traditional with carrot cake, but for a change, this recipe calls for a lemon glaze.
SERVES 4
Carrot Cakes
1 cup all-purpose flour
⅓ cup brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 egg
2 tablespoons oil
¾ cup buttermilk
¾ cup grated carrots
¼ cup crushed pineapple, well drained
¼ cup unsweetened shredded coconut
½ cup coarsely chopped nuts
¼ cup currants
Lemon Glaze
1 cup powdered sugar
3 tablespoons lemon juice
Zest from 1 lemon
2 tablespoons chopped toasted walnuts or almond slices, for garnish
Preheat the toaster oven to 325°F.
To make the carrot cake, mix the flour, sugar, baking soda, and cinnamon together in a large mixing bowl. In a separate small bowl, whisk together the egg, oil, and buttermilk.
Blend the liquid ingredients into the dry and stir just until mixed. Add the carrots, pineapple, coconut, nuts, and currants and stir just until mixed in.
Divide the batter among 4 mini Bundt cake pans (or similar individual-size pans).
Bake for 20 minutes, or until a toothpick inserted in the cake comes out clean.
To make the lemon glaze, while the cakes are baking, mix the powdered sugar, lemon juice, and lemon zest together in a small bowl. Cover a cake rack with a tea towel or foil.
When the cakes have finished baking, remove them from the toaster oven and allow them to cool in their pans. When they have cooled, pop them out of the pans and set them on the prepared rack. Drizzle the glaze evenly over the cakes.
Allow the glaze to harden, about 5 minutes, then serve topped with the walnuts.
These little gems are so rich you will want to save them for a very special occasion. Because they cook for such a short time, you can add tiny marshmallows to make “Rocky Road” cheesecakes. If you don’t like Lorna Doone cookies, then by all means use Oreos or chocolate wafers of some kind.
SERVES 4
Crust
12 Lorna Doone cookies, crushed
1 tablespoon butter
¼ cup walnuts
Filling
8 ounces semisweet baking chocolate
2½ (8-ounce) packages cream cheese, at room temperature
½ cup sugar
1 teaspoon maple flavoring
1 tablespoon finely ground espresso
1 cup sour cream
3 eggs
1 cup walnuts
1 cup semisweet chocolate chips
Raspberries, for serving (optional)
Preheat the toaster oven to 325°F.
To make the crust, blend the cookies, walnuts, and butter in a food processor until they form a mixture with a coarse, even texture.
Spray 4 mini nonstick cheesecake pans with oil. Divide the mixture evenly among the prepared pans and press it down into the pans with a spoon or round meat pounder to form the crust.
To make the filling, place the baking chocolate in a baking dish and place it in the preheating oven to melt it.
Using a whisk, mixer, or food processor, beat the cream cheese, sugar, melted chocolate, maple flavoring, espresso, and sour cream until relatively light and fluffy. Beat in the eggs one at a time, and then add the walnuts and chocolate chips and mix thoroughly.
Divide the mixture evenly among the prepared pans. Tap the pans against the counter or a cutting board to evenly distribute the mixture in the pans and to remove any air bubbles.
Place the pans in the oven and bake for about 10 minutes, until the batter is slightly puffed at the edges. Do not overbake.
Remove the cheesecakes carefully from the oven and allow them to cool on a wire rack for 45 minutes, then chill them in the refrigerator for at least 5 hours before attempting to unmold them. Remove the sides of the pan and use a spatula to transfer the cheesecakes from the bottom of the pan to a plate. Add a few fresh raspberries on the side or top and serve.
TO DRINK: Serve with either an icewine from Canada’s Okanagan Valley or a delicious muscat from Samos Coop.
I call these treats “lava cakes” because, when properly baked, their insides are still gooey and ooze out when you cut or bite into them. These cakes are an exception to the clean-toothpick rule: be careful not to overcook them, or they will be dry and unappetizing. Grind the walnuts in a coffee mill or food processor.
SERVES 4
Chocolate Lava Cakes
¼ cup (½ stick) unsalted butter, plus more for preparing pans
⅛ cup finely ground walnuts
3 (1-ounce) squares unsweetened chocolate
3 (1-ounce) squares semisweet chocolate
½ cup all-purpose flour
½ teaspoon baking soda
½ cup sugar
¼ teaspoon salt
2 tablespoons buttermilk
2 eggs
½ cup semisweet chocolate chips
½ chopped walnuts
Raspberry Coulis
1 cup raspberries, fresh or frozen
½ cup sugar
Powdered sugar, for topping
Whipped cream, for topping (optional)
Preheat the toaster oven to 150°F. Generously butter 4 cups of a 6-cup muffin tin and then dust it with the ground walnuts.
To make the chocolate lava cakes, place the chocolate squares and the ¼ cup butter in an ovenproof dish and melt them in your toaster oven while you prepare the other ingredients.
Combine the flour, baking soda, sugar, and salt in a large bowl. In a smaller bowl, whisk the buttermilk and eggs together, and then stir them into the dry ingredients.
Slowly add the melted chocolate and butter to the batter, blending thoroughly. Add the chocolate chips and walnuts and stir until they are evenly distributed.
Increase the oven temperature to 350°F. Pour the batter evenly into the prepared muffin tin and, once the oven has reached the correct temperature, bake the cakes for 10 minutes.
To make the raspberry coulis, while the cakes are baking, purée the raspberries and sugar in a blender, until they form a nice, thick sauce.
Remove the cakes from the oven and carefully remove them from the tin. Serve them with a sprinkle of powdered sugar and dollop of softly whipped cream over the top and the raspberry coulis on the side.
* Note: Melting chocolate in a toaster oven on low heat (about 150°F) works beautifully. There is no need to watch it constantly or to use the cumbersome bain marie technique.
TO DRINK: You could serve these delicious cakes with Bonny Doon Vineyard’s Framboise, a delightful, raspberry dessert wine, or, if you prefer, with a good glass of cold milk.
Several years ago I planted a dwarf apple tree in my backyard. Every year, without fail, the tree gives me many small, juicy apples with precisely the right balance of sugar and acid. I eat as many as I can right off the tree, but sometimes there are just too many and then I revert to this classic recipe. * Baking it in either the Tufty ceramic bakeware or a cast-iron pan gives it a delicious crust.
SERVES 2
Apple Filling
2 apples, peeled, cored, and thinly sliced
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
1 to 2 tablespoons sugar (optional)
Dash of lemon juice (optional)
Crisp Topping
¼ cup all-purpose flour
¼ cup dark brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
1 tablespoon unsalted butter
¼ cup rolled oats
½ cup walnuts
Ice cream or whipped cream, for topping
Preheat the toaster oven to 325°F.
To make the apple filling, toss the apple slices, cinnamon, and cloves together in a bowl. (If your apples are tart or you prefer sweeter desserts, add up to a few tablespoons of sugar. Conversely, if your apples lack the right amount of tartness, add a dash of lemon juice.)
Spread the apples evenly in your baking dish. (I use a 7½-inch round cast-iron baking dish.)
To make the crisp topping, add the flour, brown sugar, cinnamon, cloves, and butter to the bowl of a food processor and process them until the butter is in pea-size pieces. Alternatively, in a bowl, cut them together using two knives or a pastry cutter. Add the oats and walnuts and pulse or mix just until combined.
Spread the crisp mixture evenly over the apples.
Bake for about 20 minutes, until the topping is crispy and brown and the apple slices are tender. (The cooking time may vary with the thickness of your apple slices.)
Spoon onto small plates and serve warm topped with ice cream or whipped cream.
Plain vanilla custard is one of my favorite comfort foods, especially when it’s made with fresh organic milk and eggs and some sort of wild honey. Trying to find milk with any flavor at all is a challenge these days, since most commercial dairy cows are fed a steady diet of grain and are never allowed to graze in a pasture. This is convenient for the farmer, but not much fun for the cows, and it makes for boring, flavorless milk. See if you can find some “real” milk from some “real” cows, and your custard will be the better for it.
SERVES 4
1 quart organic milk
½ cup honey
6 eggs
1 tablespoon vanilla
Preheat the toaster oven to 325°F.
Blend all of the ingredients together in a blender.
Place four 10-ounce custard cups in a 9-inch baking pan or 2 loaf pans. Pour the custard mixture into the cups.
Using a measuring cup, pour hot tap water into the baking pan until it comes about three-quarters of the way up the sides of the custard cups.
Carefully place the baking dish in the toaster oven and bake for about 25 minutes. Carefully remove the cups from the water bath and allow to cool for an hour at room temperature. Refrigerate for at least 4 hours before serving in the custard cups.
Aside from lemon itself, lemon verbena is perhaps the most “lemony” citizen of the plant kingdom. As with biscuits or scones, shortbread of this type is best made in a food processor, which quickly and efficiently accomplishes the job of cutting in the butter.
SERVES 6
3 cups sliced fresh strawberries
½ cup sugar
2 cups unbleached flour
½ teaspoon salt
2 teaspoons baking powder
½ teaspoon baking soda
2 tablespoons grated lemon verbena or lemon peel
½ cup (1 stick) butter, cut into pieces
⅔ cup buttermilk
Whipped cream, for topping
Place the sliced strawberries in a bowl and cover with the sugar. Allow to marinate for 2 hours.
After the strawberries have marinated, preheat the toaster oven to 400°F.
In the bowl of a food processor or in a blender, mix the flour, salt, baking powder, baking soda, lemon verbena, and butter until there are no lumps of butter left and the mixture is the texture of coarse meal. Remove the lid and add the buttermilk all at once. Pulse just enough to blend all the ingredients (do not let the machine run).
Lightly flour a work surface. Turn the very dry dough out and gather it together into a flat disk with your hands, handling it as little as possible.
Roll the dough out until it is 1 inch thick. Using a 3-inch biscuit cutter, cut 6 rounds out of the dough.
Place the rounds on your toaster oven baking tray and bake for about 10 minutes, until they are golden.
Remove the biscuits from the oven. Allow them to cool slightly, then slice them in half using a serrated knife.
Arrange the biscuit bottoms on a plates. Pour ½ cup of the strawberries over each, then cover with the biscuit tops, placing each slightly askance over the bottom. Top with a dollop of whipped cream and serve warm.
These peanut butter cookies are subtly sweetened, like European cookies or biscuits. You can sprinkle the tops with a pinch or two of sugar before baking if you prefer a sweeter dough. For an afternoon break, I like to bake two and eat them hot out of the oven with a glass of milk or cup of tea.
MAKES 12 (3-INCH) COOKIES
1 cup (2 sticks) butter
1 cup peanut butter
1 cup brown sugar
1 tablespoon vanilla
2 eggs
2 cups all-purpose flour
¼ teaspoon salt
1½ teaspoons baking soda
1 cup chopped dry roasted peanuts, preferably unsalted
Sugar for sprinkling
Cream the butter, peanut butter, brown sugar, vanilla, and eggs together in a bowl by hand or with a handheld mixer or in a food processor.
In another bowl, mix the flour, salt, baking soda, and peanuts together thoroughly.
Mix the dry ingredients into the peanut butter mixture, then form the dough into golf ball–size pieces. Press the cookies flat on an ungreased cookie sheet using a fork or your fingers.
Freeze the unbaked cookies on the cookie sheets. Once they have hardened, pack them in a plastic freezer bag and store them in the freezer.
Whenever you want freshly baked cookies, simply pull 1 or 2 frozen cookies out of the freezer, sprinkle them with sugar, and bake them in your toaster oven at 350°F for about 12 minutes, or until edges are lightly browned. Remove from the oven and serve.
TO DRINK: A nice, cold glass of milk is the perfect accompaniment.
I can easily fit 4 mini cheesecake pans (available at most cookware shops for under $5) in my toaster oven. This classic cheesecake would be delicious topped with fresh sliced strawberries, raspberries, apricots, or peaches.
SERVES 4
Crust
4 graham crackers
1 tablespoon butter
Filling
3 (8-ounce) packages cream cheese, at room temperature
½ cup sugar
1 tablespoon vanilla
1 cup sour cream
3 eggs
Fresh strawberries, for garnishing
Preheat the toaster oven to 300°F.
To make the crust, blend the graham crackers and butter in a food processor until they have a coarse, even texture. Or place the graham crackers between two sheets of wax paper and roll them into crumbs with a rolling pin.
Spray 4 mini nonstick cheesecake pans with oil. Divide the crust mixture evenly among the prepared pans. Press the graham cracker crust mixture down into the pans.
To make the filling, using a whisk, mixer, or food processor, beat the cream cheese, sugar, vanilla, and sour cream until thoroughly mixed. Beat in the eggs one at a time.
When the eggs have been thoroughly blended, divide the mixture evenly among the prepared pans. Gently tap the pans on the counter or a cutting board to evenly distribute the mixture in the pan and remove any air bubbles.
Place the pans in oven and bake the cheesecakes for about 10 minutes, until just set and the edges are slightly puffed. Do not overbake.
Remove the cheesecakes from the oven and allow them to cool on a wire rack for about 45 minutes, then chill them in the refrigerator for at least 5 hours before attempting to unmold them. Place each cheesecake on a plate and serve with a fresh strawberry fanned out over the top.
My friend Susan Johnson’s cooking had become the subject of much merriment among her eight children. “Mommie burns everything,” the kids would chime. But this was one of her truly great recipes, enjoyed by all her neighbors and kids alike. These cookies have a beautiful pecan flavor and a light texture.
MAKES 12 (3-INCH) COOKIES
1 cup (2 sticks) butter
4 tablespoons granulated sugar
1 cup powdered sugar, plus more for sprinkling
2 teaspoons vanilla
2 cups all-purpose flour
1½ cups pecans, chopped
Preheat the toaster oven to 350°F.
Cream the butter, granulated sugar, and 1 cup of the powdered sugar together using a mixer or food processor. Blend in the vanilla and flour, then add the nuts and mix until blended.
Shape the dough into walnut-sized balls and flatten them with the tips of your fingers on an ungreased cookie sheet. Freeze the cookies on the sheet, and after they are frozen, pack them in a plastic freezer bag and store in your freezer.
Whenever you want freshly baked cookies, simply pull 1 or 2 frozen cookies out of the freezer and bake them in your toaster oven at 350°F for 10 minutes, or until they are golden brown.
Sprinkle the cookies with powdered sugar while still warm.