Nothing brings family and friends together around the dinner table faster than a homemade dessert. Never mind that you prepared that Pecan Pie weeks ago. As it warms in the oven tonight, the aroma is irresistible and its appearance on the table will seem a miracle. That’s the beauty of Dream Desserts. When you make three Cinnamon Apple Cakes, you will have two on hand for those impromptu get-togethers or unexpected invitations to dinner. The minute guests arrive, slide the cake into the oven; they’ll think you’ve been baking all day. Making dessert for a special dinner party doesn’t have to take hours, nor does dessert have to be a fancy confection. If you have a big batch of Fresh Peach Sorbet in the freezer, serve a scoop with some purchased cookies for a bright end to a wonderful meal. Most of the recipes in this chapter will remind you of classic comfort desserts, some with a twist. There’s Rhubarb Cobbler, a Pumpkin Icebox Pie that you can serve straight from the freezer, and Dreamy Peanut Butter and Chocolate Cream Pie with a bit of peanut butter added for good measure. Fill your cookie jar—and your freezer—with Grammy’s Chocolate Chip Cookies for an endless supply of after-school snacks. Whatever the occasion or season, you’ll find a sweet treat in this chapter that you’ll want to enjoy tonight and have on hand whenever the craving strikes.
Cinnamon Apple Cake
Big chunks of apple and a cinnamon crumb topping make this dense cake a breakfast treat, or the special ending to a dinner. To reduce the amount of oil without sacrificing any moistness, replace half of the oil with applesauce. This cake can be prepared and frozen before baking, then thawed and baked the day you want to serve it.
|
For One |
For Three |
Ingredients |
|
nonstick cooking spray | ||
|
1 cup |
3 cups |
all-purpose flour |
|
1 cup |
3 cups |
dark brown sugar, packed |
|
1 cup |
3 cups |
granulated sugar |
|
4 teaspoons |
¼ cup |
ground cinnamon |
|
¾ cup |
2¼ cups |
canola oil |
|
1 teaspoon |
1 tablespoon |
kosher salt |
|
½ teaspoon |
1½ teaspoons |
ground ginger |
|
1 teaspoon |
3 teaspoons |
baking soda |
|
1 teaspoon |
3 teaspoons |
baking powder |
|
2 |
6 |
Granny Smith apples, peeled and sliced into bite-sized pieces |
|
1 cup |
3 cups |
buttermilk |
|
¼ cup |
¼ cup |
nonfat egg substitute |
Spray one (three) 9 × 13-inch baking dish(es) with nonstick cooking spray.
Putting the dessert together
In a large bowl, combine the flour, brown sugar, granulated sugar, half of the cinnamon, the oil, salt, and ginger. Transfer 1½ cups of this mixture to a small bowl and add the remaining cinnamon to it. Stir until incorporated. Set aside for the topping. Add the baking soda, baking powder, apples, buttermilk, and egg substitute to the flour mixture, stirring until just combined. Do not overmix. Pour into the prepared baking dish(es), dividing the mixture equally among the three dishes if you are preparing a triple batch. Sprinkle the reserved topping over the apple mixture.
For dessert tonight
Preheat the oven to 350°F. Bake for 1½ hours or until the cake is set and the topping is golden brown. Serve warm or at room temperature.
To freeze
Cover with plastic wrap and heavy-duty aluminum foil. Label, date, and freeze for up to 3 months. Thaw at room temperature before baking as directed above.
Rhubarb Cobbler
This cobbler has become an expected part of our Easter Sunday dinner. With two more in the freezer, we can still enjoy rhubarb’s unmistakable tart and tangy flavor when its season has passed.
|
For One |
For Three |
Ingredients |
|
nonstick cooking spray | ||
|
1 |
3 |
1-pound 2.25-ounce box(es) yellow cake mix |
|
5 cups (1¾ pounds) |
15 cups (5 pounds) |
fresh or frozen rhubarb, coarsely chopped |
|
1 cup |
3 cups |
sugar |
|
½ teaspoon |
1½ teaspoons |
ground cinnamon |
|
1 |
3 |
3-ounce box powdered raspberry gelatin |
|
zest of 1 |
zest of 3 |
lemon(s), grated |
|
½ cup |
1½ cups |
low-fat yogurt-based spread or butter, melted |
Spray one (three) 9 × 13-inch baking dish(es) with nonstick cooking spray.
Putting the dessert together
Spread the dry cake mix in the bottom of the prepared baking dish(es). Spread the rhubarb over the top of the cake mix. Sprinkle the sugar, cinnamon, and gelatin over the rhubarb. Scatter the lemon zest on top and drizzle evenly with the melted spread.
For dessert tonight
Preheat the oven to 350°F. Bake, uncovered, for 1 hour or until the top is golden brown and crisp.
To freeze
Cover with plastic wrap and heavy-duty aluminum foil. Label, date, and freeze for up to 3 months. Thaw at room temperature before baking as directed above.
Pumpkin Icebox Pie
The perfect fall dessert, enjoyed right from your freezer. Nonfat nondairy whipped topping and nonfat vanilla ice cream can be used with no loss in taste but far fewer calories. Be sure to use canned pumpkin, not pumpkin pie mix.
|
For One |
For Three |
Ingredients |
|
nonstick cooking spray | ||
|
2 cups |
6 cups |
crushed graham crackers |
|
¼ cup |
¾ cup |
low-fat yogurt-based spread or butter, melted |
|
1¼ cups plus |
4 cups plus |
sugar |
|
1 |
3 |
15-ounce can(s) 100% pure pumpkin |
|
1 teaspoon |
1 tablespoon |
kosher salt |
|
1 teaspoon |
1 tablespoon |
ground ginger |
|
½ teaspoon |
1½ teaspoons |
ground nutmeg |
|
1½ teaspoons |
4½ tablespoons |
ground cinnamon |
|
2 cups |
6 cups |
nonfat nondairy whipped topping |
|
½ teaspoon |
1½ teaspoons |
vanilla extract |
|
3 cups |
9 cups |
nonfat vanilla ice cream, softened |
|
½ cup (2 ounces) |
1½ cups (6 ounces) |
chopped pecans |
Spray one (three) 9 × 13-inch baking dish(es) with nonstick cooking spray.
Putting the pie together
In a large bowl, combine the graham cracker crumbs, melted spread, and sugar and stir thoroughly until well mixed. Press evenly into the bottom of the prepared baking dish(es), dividing the mixture equally among the three dishes if you are preparing a triple batch. Set aside. Combine the pumpkin, salt, ginger, nutmeg, and cinnamon in a large bowl, gently folding the ingredients together until well mixed. Spread evenly over the crust, dividing the filling equally among the three dishes if you are preparing a triple batch. In a large bowl, combine the whipped topping, vanilla, and ice cream and stir until incorporated. Spread evenly over the pumpkin layer, dividing equally among the three if you are preparing a triple batch, and sprinkle with the pecans.
For dessert tonight
Cover with plastic wrap and freeze until ready to serve. Remove the pie from the freezer 15 minutes before serving and cut into squares.
To freeze
Cover with plastic wrap and foil. Label, date, and freeze for up to 3 months. Serve as directed above.
Dreamy Peanut Butter and Chocolate Cream Pie
Go ahead and make three batches at a time of this dreamy dessert: one for tonight, one for a friend, and one to serve from the freezer to your unexpected company.
|
For One |
For Three |
Ingredients |
|
1 cup |
3 cups |
chocolate syrup |
|
1 |
3 |
store-bought graham cracker crust(s) |
|
1½ cups (12 ounces) |
4½ cups (2¼ pounds) |
nonfat cream cheese |
|
1½ cups |
4½ cups |
sugar |
|
1½ cups |
4½ cups |
low-fat nondairy whipped topping |
|
1½ cups |
4½ cups |
peanut butter |
|
¼ cup (1 ounce) |
¾ cup (3 ounces) |
peanuts, chopped |
Putting the dessert together
Spread ½ cup of the chocolate syrup into the bottom of the crust(s). Set aside. In a large bowl, blend the cream cheese and sugar together with a handheld electric mixer on medium speed, until fluffy. Add the whipped topping and peanut butter and mix well. Pour the mixture into the crust, dividing it equally among the three crusts if you are preparing a triple batch. Mound the mixture slightly in the middle. Drizzle another ½ cup of chocolate syrup over the pie(s) and sprinkle each with nuts. Freeze overnight.
For dinner tonight
Serve frozen.
To freeze
Cover with foil, forming a dome to prevent smashing the pie, and place in a deep rigid container with a lid. Label, date, and freeze for up to 3 months. Serve as directed above.
IN A MANNER OF SPEAKING
Make practicing manners fun by using family “codes” to signal a missed manner. For example:
Elbows off the table: “The Eiffel tower is leaning.”
Napkin in your lap: “Are your legs cold?”
Closed mouth when chewing: “How’s your seafood?”
Need to wipe your face: “Are you feeling a little crummy?”
Use your fork, not your spoon: “Poke it or slop it?”
Pecan Pie
For the holidays, we like to serve this in its intended pie shape. But it can also be cut into bars and packed in the kids’ lunch boxes.
|
For One |
For Three |
Ingredients |
|
nonstick cooking spray | ||
|
1 |
3 |
frozen 9-inch piecrust(s) |
|
2 cups (8 ounces) |
6 cups (1½ pounds) |
pecan pieces |
|
½ cup |
1½ cups |
corn syrup |
|
1 cup |
3 cups |
dark brown sugar, packed |
|
½ cup |
1½ cups |
nonfat egg substitute |
|
¼ cup |
¾ cup |
low-fat yogurt-based spread or butter, melted |
|
1 teaspoon |
1 tablespoon |
vanilla extract |
|
½ teaspoon |
1½ teaspoons |
kosher salt |
|
¼ cup |
¾ cup |
cocoa powder |
Spray one (three) 9 inch pie plate(s) with nonstick cooking spray.
Putting the dessert together
Place a round of piecrust in the pie plate(s) and spread just to the edges. Spread the pecans evenly over the crust, dividing them equally among the three crusts if you are preparing a triple batch. Set aside. In a large bowl, whisk together the corn syrup, brown sugar, egg substitute, spread, vanilla, salt, and cocoa powder. Pour the mixture over the pecans, dividing it equally among the three pie plates if you are preparing a triple batch.
For dessert tonight
Preheat the oven to 350°F. Bake for 30 minutes. Cool completely before cutting into bars.
To freeze
Cover with plastic wrap and foil. Label, date, and freeze for up to 3 months. Thaw at room temperature before baking as directed above.
Quick Raspberry Pie
This can be made with any berries, so long as they are fresh. Though it can’t be frozen, this pie is still a dream because it takes just minutes to prepare and is ready to eat in 1 hour. Stephanie’s great-grandma Bessie made the topping while the kids picked the berries.
|
For One |
For Three |
Ingredients |
|
3 cups |
9 cups |
fresh raspberries, plus extra for garnish |
|
1 |
3 |
store-bought graham cracker crust(s) |
|
1 |
3 |
14-ounce can(s) nonfat sweetened condensed milk |
|
3 tablespoons |
9 tablespoons |
lemon juice |
Putting the dessert together
Arrange the berries on the bottom of the pie crust(s). Set aside. In a small bowl, whisk together the condensed milk and the lemon juice until the milk thickens, 2 to 3 minutes. Pour over the berries and chill, garnished with a few berries, in the refrigerator for at least 1 hour. Serve.
COOKING AND BAKING FOR THE HOLIDAYS
Here are some tips that help make holiday cooking and baking less stressful. When preparing food the Dream Dinners way, you’ll always have something delicious on hand for last-minute visitors.
Create the same menu for each entertaining season.
Big crowd entertaining can be easy if you choose two or three recipes as your signature dinners for that season, triple-batch assemble them, and freeze.
As a rule, all cookies and cakes can be made ahead in big batches and frozen, baked or unbaked, for use the day of (or the day before) the big event.
Muffin batters can be made, poured into paper-lined muffin tins, and frozen. When the batter is completely frozen, remove the paper liners filled with frozen batter from the tins and place in freezer bags. No need to thaw; just pop them back into the muffin tins, reduce the original cooking temperature by 25°F, and bake, adding approximately 30 extra minutes to the original cooking time. Muffins are done when a toothpick inserted in the center comes out clean.
Frozen Mandarin Orange Parfait
Whether you make one or three of these delicious pies, you use only one mixing bowl to combine the ingredients for each layer. This dish is versatile—it makes a wonderful side dish for a barbecue or an unexpected dessert.
|
For One |
For Three |
Ingredients |
|
nonstick cooking spray | ||
|
2 cups |
6 cups |
crushed Ritz crackers |
|
¼ cup |
¼ cup |
low-fat yogurt-based spread or butter, melted |
|
¼ cup |
¾ cup |
sugar |
|
1 cup |
3 cups |
low-fat nondairy whipped topping |
|
2 |
6 |
15-ounce can(s) mandarin oranges, drained |
|
2/3 cup |
2 cups |
frozen orange juice concentrate, thawed |
|
3 tablespoons |
½ cup plus |
lemon juice |
|
1 |
3 |
14-ounce can(s) nonfat sweetened condensed milk |
Spray one (three) 9 × 13-inch baking dish(es) with nonstick cooking spray.
Putting the dessert together
In a bowl, combine the Ritz crackers, spread, and sugar. Press the mixture into the baking dish(es) to form the crust, dividing the mixture equally among the three dishes if you are preparing a triple batch. Set aside. Combine the whipped topping and the mandarin oranges in the same bowl. Spread the mixture evenly over the crust, dividing it equally among the three dishes if you are preparing a triple batch. Combine the orange juice, lemon juice, and condensed milk in the same bowl. Pour the mixture over the whipped topping, dividing it equally if you are preparing a triple batch. Spread evenly with a rubber spatula.
For dessert tonight
Cover with plastic wrap and freeze. Serve frozen, cut into squares.
To freeze
Cover with plastic wrap and foil. Label, date, and freeze for up to 3 months. Serve as directed above.
Fresh Peach Sorbet
You can buy simple syrup at your local grocery store or make it yourself by combining 1 cup water and 2 cups sugar in a small saucepan. Bring to a boil while stirring. Reduce the heat and continue to stir until the sugar dissolves. Cool to room temperature.
|
For One |
For Three |
Ingredients |
|
1 pound |
3 pounds |
peaches, peeled and cut into 1-inch pieces |
|
1 cup |
3 cups |
simple syrup |
|
juice of 1 |
juice of 3 |
lime(s) |
|
1 tablespoon |
3 tablespoons |
fresh mint, finely chopped |
Putting the sorbet together
Combine the peaches, syrup, lime juice, and mint in the bowl of an electric mixer fitted with the whisk attachment. Mix on medium speed until the ingredients are thoroughly incorporated.
Pour the mixture into a 6- to 8-cup plastic container(s), dividing it equally among three if you are preparing a triple batch. Seal tightly.
For dessert tonight
The sorbet can be placed in the freezer in the plastic container. Serve frozen. Alternatively, pour the contents into an ice cream maker and follow the manufacturer’s instructions.
To freeze
Label, date, and freeze for up to 3 months.
Grammy’s Chocolate Chip Cookies
Stephanie’s grammy was known and loved for her light-as-air cookies. The secret is the cream of tartar.
|
For One |
For Three |
Ingredients |
|
1 cup |
3 cups |
low-fat yogurt-based spread or butter |
|
1 cup |
3 cups |
butter-flavored vegetable shortening |
|
1 cup |
3 cups |
dark brown sugar, packed |
|
1 cup |
3 cups |
granulated sugar |
|
½ cup |
1½ cups |
nonfat egg substitute |
|
2 teaspoons |
2 tablespoons |
vanilla extract |
|
4 cups |
12 cups |
all-purpose flour |
|
1 tablespoon |
3 tablespoons |
cream of tartar |
|
2 teaspoons |
2 tablespoons |
baking soda |
|
1 teaspoon |
1 tablespoon |
kosher salt |
|
2 cups |
6 cups |
chocolate chips |
|
1 cup (4 ounces) |
3 cups (12 ounces) |
walnut pieces, optional |
Putting the dessert together
In the bowl of an electric mixer, blend the spread, shortening, brown sugar, and granulated sugar on medium speed until light and fluffy. Add the egg substitute and vanilla and blend until mixed well. Gradually add the flour, cream of tartar, baking soda, and salt while the mixer is running. Remove the bowl from the mixer, add the chocolate chips and walnuts, if using, and mix with a wooden spoon just until combined.
For dessert tonight
Spray two jelly roll pans with vegetable spray. Preheat the oven to 350°F. Spread the dough into the jelly roll pans and bake for 20 to 30 minutes, until the dough is set. Remove from the oven and cut into bars. Cool and remove the bars from the pan. Alternatively, preheat the oven to 375°F. Scoop 1-inch balls from the mix using a small ice cream scoop and arrange on the prepared baking sheets, 2 inches apart. Bake for 10 minutes. Remove the cookies from the sheet while still warm and cool them on a rack or waxed paper.
To freeze
Place the dough in two resealable freezer bags. Label, date, and freeze for up to 3 months. Thaw at room temperature before baking as directed above.
Harvest Bread
This bread is delicious spread with apple yogurt-based spread or any other fruit yogurt-based spread. The batter can be mixed and baked on the day you want to serve it or baked, frozen, and rewarmed.
|
For One |
For Three |
Ingredients |
|
nonstick cooking spray | ||
|
¼ cup |
¼ cup |
low-fat yogurt-based spread or butter |
|
1 cup |
3 cups |
sugar |
|
½ cup |
1½ cups |
nonfat egg substitute |
|
1/3 |
1 |
15-ounce can 100% pure pumpkin |
|
1 |
3 |
banana(s), mashed |
|
½ cup |
1½ cups |
low-fat buttermilk |
|
1 cup |
3 cups |
all-purpose flour |
|
¾ cup |
2¼ cups |
whole wheat flour |
|
1 teaspoon |
1 tablespoon |
baking soda |
|
1 teaspoon |
1 tablespoon |
ground cinnamon |
|
½ teaspoon |
1½ teaspoons |
kosher salt |
|
½ teaspoon |
1½ teaspoons |
ground nutmeg |
|
¼ teaspoon |
¾ teaspoon |
ground ginger |
|
¾ teaspoon |
ground cloves | |
|
¾ cup |
2¼ cups |
chocolate chips |
|
½ cup (6 ounces) |
1½ cups (18 ounces) |
walnuts, chopped |
Spray one (three) 5 × 10-inch loaf pan(s) with nonstick cooking spray.
Putting the bread together
In a bowl, cream the spread and sugar together with a handheld electric mixer until light and fluffy. Beat in the egg substitute, pumpkin, banana(s), and buttermilk. Add the flour, whole wheat flour, baking soda, cinnamon, salt, nutmeg, ginger, and cloves and mix until combined. Stir in the chocolate chips and walnuts. Pour the batter into the prepared loaf pan(s), dividing the mixture equally among the three pans if you are preparing a triple batch.
For dessert tonight
Preheat the oven to 350°F. Bake for 1 hour and 5 minutes to 1 hour and 10 minutes, until golden brown and the bread springs back when pressed.
To freeze
If freezing before baking, divide the batter equally between two resealable freezer bags. If baking first, cool completely and cover with plastic wrap and foil. Label, date, and freeze for up to 3 months. Thaw before baking and/or serving as directed above.
The Best Banana Bread
My mother always buys the overripe bananas in the sale bin at the supermarket to make this bread. In fact, she met my father by asking for the overripe bananas at her local market! The more ripe the bananas, the more moist the bread. If you find yourself with a surplus of overripe bananas, freeze them in the peel for the next time you want to make this fragrant loaf. This bread can be baked, then frozen, thawed, and baked.
|
For One |
For Three |
Ingredients |
|
nonstick cooking spray | ||
|
½ cup |
1½ cups |
vegetable shortening |
|
1 cup |
3 cups |
sugar |
|
½ cup |
1½ cups |
nonfat egg substitute |
|
3 |
9 |
bananas, mashed |
|
2 cups |
6 cups |
all-purpose flour |
|
1 teaspoon |
3 teaspoons |
baking soda |
|
1 teaspoon |
3 teaspoons |
kosher salt |
|
½ cup (6 ounces) |
1½ cups (18 ounces) |
walnuts, chopped |
Spray one (three) 5 × 10-inch loaf pan(s) with nonstick cooking spray.
Putting the bread(s) together
In a large bowl, cream together the vegetable shortening and sugar with a handheld electric mixer. Beat in the egg substitute and bananas. Gradually add the flour, baking soda, and salt and mix until combined. Stir in the walnuts. Pour the batter into the prepared loaf pan(s), dividing equally among the three pans if you are preparing a triple batch.
For bread today
Preheat the oven to 350°F. Bake for 1 hour and 5 minutes to 1 hour and 10 minutes, until golden brown and the bread springs back when pressed.
To freeze
If freezing before baking, divide the remaining batter equally between two resealable freezer bags. Label, date, and freeze for up to 3 months. Thaw at room temperature before baking as directed above. If baking first, cool completely and cover with plastic wrap and foil. Label, date, and freeze for up to 3 months.
Grandma Rue’s Peanut Butter Fingers
Grandma Rue, Tina’s mom, who was called Grandma Rue when the grandkids couldn’t pronounce her last name, Ruebush, brought these scrumptious cookies to festive occasions, making every gathering extra special. Use just enough milk to make the topping loose enough to drizzle.
|
For One |
For Three |
Ingredients |
|
nonstick cooking spray | ||
|
½ cup |
1½ cups |
butter |
|
½ cup |
1½ cups |
granulated sugar |
|
½ cup |
1½ cups |
light brown sugar, packed |
|
1 teaspoon |
1½ tablespoons |
vanilla extract |
|
¼ cup |
1½ cups |
nonfat egg substitute |
|
1/3 cup |
1 cup |
peanut butter |
|
½ teaspoon |
1½ teaspoons |
baking soda |
|
¼ teaspoon |
¾ teaspoon |
kosher salt |
|
1 cup |
3 cups |
all-purpose flour |
|
1 cup |
3 cups |
quick cooking oatmeal |
Topping
|
For One |
For Three |
Ingredients |
|
1 cup |
3 cups |
chocolate chips |
|
½ cup |
1½ cups |
powdered sugar |
|
¼ cup |
¾ cup |
peanut butter |
|
2 to 4 tablespoons |
6 to 12 tablespoons |
milk |
Spray one (three) 9 × 13-inch baking dish(es) with nonstick cooking spray.
Putting the dessert together
Preheat the oven to 350°F. In a bowl, cream the butter, sugars, and vanilla together with a handheld mixer until smooth. Add the egg substitute and peanut butter and mix until smooth. Mix the dry ingredients in a separate bowl, then combine with the sugar/peanut butter mixture until well blended. (You may need to mix by hand.) Spread the mixture in the bottom of the prepared pan(s). Bake for 20 minutes or until golden brown.
Topping
Sprinkle the chocolate chips over the baked cookie dough mixture immediately after removing the pan(s) from the oven. Let stand for 5 minutes, until the chips have melted. Quickly spread the melted chocolate evenly over the baked cookie dough. Mix powdered sugar, peanut butter, and milk until creamy, adjusting the milk to a desired consistency. Drizzle the topping over the smoothed chocolate.
For dessert tonight
Cut into bars and serve.
To freeze
Cover the pans with plastic wrap and heavy-duty aluminum foil. Label, date, and freeze for up to 1 month. Thaw, cut into bars, and serve.