Stone Fruit Cobbler
OLD SCHOOL
Stone Fruit Cobbler
STONE FRUIT COBBLER
Hands-on: 17 min. Total: 67 min.
A cobbler is the ideal dessert to make with those end-of-the-season fruits that are very ripe, very soft, and very flavorful because you don’t need the fruit to look pretty. It just needs to be juicy to exude all that luscious syrup to marry with the biscuit topping. You can do the topping two ways: Either completely cover the fruit by rolling the dough on a lightly floured surface, or leave openings between scoops to allow the fruit’s juices to bubble up onto the biscuits. Both are delicious.
FILLING:
1 pound nectarines, pitted and quartered
1 pound ripe apricots, pitted and quartered
3/4 pound ripe plums, pitted and quartered
1/2 cup sugar
3 tablespoons cornstarch
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon salt
Cooking spray
2 tablespoons unsalted butter, diced
TOPPING:
6.75 ounces all-purpose flour (about 11/2 cups)
2 tablespoons sugar
11/2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons chilled unsalted butter, cut into pieces
3/4 cup 2% reduced-fat milk
2 teaspoons sugar
1. Preheat oven to 350°.
2. To prepare filling, place first 3 ingredients in a large bowl. Combine 1/2 cup sugar, cornstarch, nutmeg, and salt in a small bowl. Add sugar mixture to fruit; toss gently to combine. Spoon mixture into an 11 x 7–inch glass or ceramic baking dish coated with cooking spray. Scatter diced butter over top of fruit mixture.
3. To prepare topping, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 tablespoons sugar, baking powder, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles small peas. Add milk to flour mixture; toss with a fork just until combined. Drop 12 heaping tablespoonfuls of dough onto fruit mixture. Sprinkle tops of dough evenly with 2 teaspoons sugar. Bake on lower rack of oven at 350° for 50 minutes or until biscuits are golden and fruit is bubbly.
SERVES 12 (serving size: about 2/3 cup)
CALORIES 205; FAT 5.7g (sat 3.3g, mono 1.6g, poly 0.4g); PROTEIN 3g; CARB 37g; FIBER 2g; CHOL 14mg; IRON 1mg; SODIUM 167mg; CALC 65mg
TECHNIQUE TIP
To vary the flavor of this cobbler, feel free to choose any stone fruit you love, keeping the quantity about the same. Cherries, white and yellow nectarines, and peaches come in so many varieties, so it’s easy to get creative in how you pack this simple dessert with fruit.
White Peach Crisp
WHITE PEACH CRISP
Hands-on: 25 min. Total: 1 hr. 10 min.
Crisps and crumbles are basically the same dessert. What’s wonderful about them is that they’re quick and easy to make: There’s no rolling, no chilling the dough. Plus, they’re a good way to enjoy pie-like desserts with in-season fruit and a crumbly topping that get beautifully browned and crisp as they bake.
FILLING:
21/2 pounds ripe white peaches, peeled and each cut into 6 wedges
1/4 cup granulated sugar
11/2 tablespoons all-purpose flour
1/4 teaspoon salt
Cooking spray
2 tablespoons unsalted butter, diced
TOPPING:
1.5 ounces all-purpose flour (about 1/3 cup)
1/2 cup old-fashioned rolled oats
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3 tablespoons unsalted butter, melted
1. Preheat oven to 350°.
2. To prepare filling, combine peaches, granulated sugar, 11/2 tablespoons flour, and salt in a large bowl; toss gently to combine. Spoon mixture into an 11 x 7–inch glass or ceramic baking dish coated with cooking spray. Scatter diced butter over top of fruit mixture.
3. To prepare topping, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour and next 4 ingredients (through salt) in a bowl; toss to combine. Add melted butter; toss until mixture is moist and crumbly. Sprinkle topping over fruit. Bake at 350° for 45 minutes or until topping is golden and filling is bubbly. Serve warm or at room temperature.
SERVES 8 (serving size: 3/4 cup)
CALORIES 213; FAT 8.2g (sat 4.7g, mono 2.2g, poly 0.6g); PROTEIN 3g; CARB 35g; FIBER 3g; CHOL 19mg; IRON 1mg; SODIUM 149mg; CALC 19mg
PEACHES
White peach season passes quickly, so keep your eyes open in the early summer to find ripe ones. Peel the peaches over a bowl to catch any juice drippings; add the juices back to the filling. Safeguard your oven by placing a piece of foil on the rack below the crisp to catch any juices that bubble over.
Persimmon-Apple Brown Betty
PERSIMMON-APPLE BROWN BETTY
Hands-on: 35 min. Total: 1 hr. 25 min.
Classic Brown Betty has layers of fruit and toasted breadcrumbs mixed with sugar and butter that’s baked until the fruit is tender and the breadcrumbs on top are browned.
6 ounces whole-wheat bread, torn
5 tablespoons unsalted butter, divided
2 tablespoons granulated sugar
3/4 teaspoon ground cinnamon
11/2 pounds apples, peeled and cut into 1/2-inch wedges
11/2 pounds ripe Fuyu persimmons, peeled and cut into 1/2-inch wedges
1 cup unsweetened apple juice
1/2 cup packed brown sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/4 teaspoon salt
Baking spray with flour
1/2 cup powdered sugar
3 tablespoons heavy cream
2 tablespoons 1/3-less-fat cream cheese
1/2 teaspoon grated lemon rind
Dash of salt
1. Preheat oven to 350°.
2. Place bread in a food processor; pulse until large crumbs form (should yield about 3 cups of crumbs). Melt 3 tablespoons butter in a large skillet over medium heat. Add breadcrumbs to pan; cook 5 minutes or until lightly browned and crisp, stirring frequently. Cool completely. Place crumbs, granulated sugar, and cinnamon in a bowl; toss well to combine.
3. Combine apple, persimmon, apple juice, brown sugar, lemon juice, vanilla, and salt in a bowl; toss well.
4. Spoon one-third of apple mixture into an 11 x 7–inch glass or ceramic baking dish coated with baking spray. Sprinkle with one-third of breadcrumb mixture. Repeat process 2 more times, ending with crumbs on top. Melt 2 tablespoons butter; drizzle over top of crumbs. Bake at 350° for 50 minutes or until bubbly and browned. Place pan on a wire rack to cool.
5. Combine powdered sugar and remaining ingredients in a bowl, stirring with a whisk until smooth. Serve warm with a dollop of topping.
SERVES 10
CALORIES 270; FAT 8.9g (sat 5.2g, mono 2.3g, poly 0.6g); PROTEIN 3g; CARB 47g; FIBER 4g; CHOL 24mg; IRON 1mg; SODIUM 167mg; CALC 56mg
PERSIMMONS
The two common varieties of persimmons found in grocery stores are Fuyu and Hachiya. Hachiya are larger, oval, and taller. Fuyu are squatter and more tomato shaped. The difference in taste is dramatic, so be sure to use Fuyu persimmons, as they are sweet yet firm and bake well. Hachiya persimmons are full of tannin until they become overly ripe and very soft. If persimmons aren’t available, substitute ripe pears.
MY TOP 5 TIPS FOR
MAKING COBBLERS AND CRISPS
No-fuss cobblers and crisps make the most of ripe and juicy in-season fruit. There’s no chilling or rolling of pie dough, only scooping on the sweet, tender biscuit topping or sprinkling on the buttery combination of nuts and oats.
1 The best tool I have found for removing the tender skin of fresh fruit is a serrated peeler. It gently removes the thinnest skin, leaving all the sweet juicy flesh for your cobbler. It works great on tomatoes, too.
2 Be gentle when mixing together cobbler toppings. The more the dough is stirred, the tougher it will be. And be sure the butter is very cold when it is added.
3 For the best possible flavor, use in-season fruit. Most supermarkets have almost any fruit available all year, but that doesn’t necessarily mean they taste great. The apples from South Africa in July simply can’t compare with apples from the United States in October.
4 Fresh ripe fruit releases its juice as it cooks, making a syrupy filling that’s sweet and flavorful. If your fruit seems a little dry because it’s not at its season’s best, add a little unsweetened apple juice. When making slumps or grunts, the stovetop cooked filling should provide enough liquid to submerge the dumplings at least halfway up their sides.
5 Be sure to leave space between the dumplings and toppings on cobblers and crisps so that the filling can bubble up and caramelize on the top—it adds a lot of yummy flavor. And don’t forget to place foil on the rack below the cobblers to catch any spillage or overflow.
Blueberry Buckle
BLUEBERRY BUCKLE
Hands-on: 14 min. Total: 42 min.
The buckle gets its name from the addition of the granola-type topping that makes the cake dip and rise (or buckle) on top as it bakes.
TOPPING:
3 tablespoons old-fashioned rolled oats
2 tablespoons granulated sugar
2 tablespoons brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon salt
3 tablespoons unsalted butter, chilled
3 tablespoons chopped pecans
CAKE:
6.75 ounces all-purpose flour (about 11/2 cups)
11/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
2 tablespoons unsalted butter, softened
2 tablespoons canola oil
1 large egg
1 teaspoon vanilla extract
1/2 cup whole milk
1 cup fresh blueberries
Baking spray with flour
1. Preheat oven to 350°.
2. To prepare topping, combine first 5 ingredients in a bowl; toss well. Cut in butter with a pastry blender or 2 knives until mixture is crumbly. Stir in nuts; refrigerate until ready to use.
3. To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a medium bowl, stirring with a whisk.
4. Place sugar, 2 tablespoons softened butter, and canola oil in a bowl; beat with a mixer at medium speed 2 minutes or until light and fluffy. Add egg and vanilla; beat well. Add milk; beat well. Add flour mixture; beat until just combined. Stir in blueberries by hand. Scoop batter into an 8 x 8–inch glass or ceramic baking dish coated with baking spray.
5. Sprinkle topping evenly over top of cake. Bake at 350° for 28 to 30 minutes or until a wooden pick inserted in center comes out almost clean. Cool in pan on a wire rack. Serve warm or at room temperature.
SERVES 9
CALORIES 300; FAT 12.5g (sat 4.9g, mono 4.9g, poly 1.9g); PROTEIN 4g; CARB 44g; FIBER 1g; CHOL 39mg; IRON 1mg; SODIUM 194mg; CALC 74mg
TECHNIQUE TIP
Stirring the fresh blueberries in by hand instead of using the mixer keeps the batter from turning blue, which would look gray after baking. The strength and speed of the mixer would crush the berries, releasing their colorful juice, so gentle hand mixing is the way to go.
Mixed Berry Slump
MIXED BERRY SLUMP
WITH RICOTTA DUMPLINGS
Hands-on: 12 min. Total: 40 min.
Slumps are a mix of fruit and sweet dumplings cooked entirely on the stovetop. Their name is attributed to the appearance of the dumplings, as they “slump” on the plate surrounded by the cooked fruit. Adding ricotta cheese makes these dumplings creamier than typical recipes.
FILLING:
6 cups mixed fresh berries (blueberries, blackberries, raspberries)
1/2 cup apple juice or cranberry juice
1/4 cup sugar
2 tablespoons unsalted butter, melted
1 tablespoon all-purpose flour
1 tablespoon fresh lemon juice
1/4 teaspoon salt
DUMPLINGS:
3 ounces all-purpose flour (about 2/3 cup)
3 tablespoons sugar
1 teaspoon grated lemon rind
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup part-skim ricotta cheese
1 large egg, lightly beaten
1. To prepare filling, gently combine first 7 ingredients in a 10-inch skillet with straight sides over medium-high heat; bring to a boil, stirring often. Cover and simmer 10 minutes or until fruit is very soft and juicy.
2. To prepare dumplings, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a medium bowl, stirring with a whisk. Add ricotta and egg; stir just until combined. Drop 8 generous tablespoonfuls dumpling mixture onto fruit mixture. Cover and simmer 18 minutes or until a wooden pick inserted in center of dumplings comes out clean. To serve, place 1 dumpling in a shallow bowl, and ladle berries over top.
SERVES 8 (serving size: 1 dumpling and about 1/2 cup berry mixture)
CALORIES 222; FAT 6.5g (sat 3.6g, mono 1.8g, poly 0.6g); PROTEIN 7g; CARB 36g; FIBER 5g; CHOL 40mg; IRON 1mg; SODIUM 218mg; CALC 128mg
MAKING A SLUMP
1. Adding sugar and a bit of butter to the filling gives it a lovely syrupy consistency and richness.
2. The dumplings are gently simmered and steamed in the fruit juices until they are barely done.
3. Don’t peek at the dumplings while they cook. Lifting the lid off the pan will cause the steam to escape and will result in a longer cooking time. Trust your ears: If the liquid sounds like it is boiling vigorously, lower the heat.
Ginger-Plum Grunt
GINGER-PLUM GRUNT
Hands-on: 19 min. Total: 47 min.
Grunts get their oddball name from the sound the fruit topped with dumpling dough makes while cooking on top of the stove. While grunts and slumps are very similar, this grunt starts on the stovetop and finishes under the broiler to give the dumplings a golden brown glow.
FILLING:
21/2 pounds ripe plums, pitted and quartered
1/3 cup granulated sugar
2 tablespoons finely chopped crystallized ginger
1 tablespoon fresh lemon juice
1/4 teaspoon salt
TOPPING:
6.75 ounces all-purpose flour (about 11/2 cups)
2 tablespoons brown sugar
11/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter, divided
3/4 cup whole milk
1. To prepare filling, combine first 5 ingredients in a 10-inch broiler-safe skillet with straight sides; bring to a boil over medium-high heat, stirring often. Cover, reduce heat, and simmer 8 to 10 minutes or until plums begin to soften and mixture slightly thickens.
2. To prepare topping, weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour, brown sugar, baking powder, and salt in a large bowl; stir with a whisk. Place 3 tablespoons butter in a microwave-safe bowl; microwave at HIGH 30 seconds or until butter melts. Add melted butter and milk to flour mixture; stir until just combined. Drop 8 generous tablespoonfuls dumpling mixture onto fruit mixture. Cover and simmer 18 minutes or until a wooden pick inserted in center of dumplings comes out clean.
3. Preheat broiler.
4. Melt 1 tablespoon butter. Brush butter on top of dumplings. Place pan 8 inches under broiler; broil 2 minutes or until golden brown. Serve warm or at room temperature.
SERVES 8
CALORIES 272; FAT 7.1g (sat 4.1g, mono 1.9g, poly 0.4g); PROTEIN 4g; CARB 50g; FIBER 3g; CHOL 18mg; IRON 2mg; SODIUM 250mg; CALC 97mg
TECHNIQUE TIP
If your plums are not very juicy, you may need to add water or unsweetened apple juice to the simmering fruit to get enough liquid to cook the dumplings. The cooking liquid should be as thick as maple syrup and needs to come halfway up the sides of the dumplings when they are dropped in.
Molasses-Apple Pandowdy
MOLASSES-APPLE PANDOWDY
Hands-on: 32 min. Total: 1 hr. 42 min.
Pandowdy is basically a single-crust fruit pie baked in a casserole dish. Breaking the top crust in the final 10 minutes of cooking is said to make the dish unattractive or “dowdy.” Use a variety of apples for more interesting flavor and texture.
CRUST:
6.75 ounces all-purpose flour (about 11/4 cups)
1/4 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons unsalted butter, cold
3 tablespoons natural shortening (such as Earth Balance)
4 tablespoons ice water
11/2 teaspoons white vinegar
FILLING:
4 pounds apples, peeled and cut into 1/8-inch-thick slices
1/2 cup unsweetened apple juice
1/4 cup molasses
1/4 cup granulated sugar
1/4 cup packed brown sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
Baking spray with flour
3 tablespoons unsalted butter, diced
1 large egg white
2 tablespoons turbinado sugar
1. To prepare crust, weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour, baking powder, and salt in a food processor; process to combine.
2. Cut butter and shortening into 1/2-inch pieces; add to processor. Pulse 2 to 3 times or until butter is about the size of dried peas. Sprinkle ice water and vinegar over mixture; pulse 2 to 3 times or until mixture is combined and looks like coarse sand. (Do not overprocess mixture; the dough will become clumpy and tough.)
3. Scrape mixture onto a lightly floured work surface. Gather mixture together, and press into a 4-inch disc. Cover disc with plastic wrap, and chill 30 minutes.
4. Preheat oven to 425°.
5. To prepare filling, place apples and next 8 ingredients (through salt) in a large bowl; toss gently to combine. Spoon mixture into a 13 x 9–inch glass or ceramic baking dish coated with baking spray. Scatter diced butter over top.
6. Unwrap dough, and place on a lightly floured work surface. Roll to a 14 x 10–inch rectangle. Place dough on top of filling; tuck dough between filling and dish. Cut slits in top of dough to allow steam to escape. Place egg white in a small bowl; stir well with a whisk. Brush dough with egg white; sprinkle with turbinado sugar. Bake at 425° for 10 minutes; reduce oven temperature to 350°. Bake at 350° an additional 20 minutes or until golden and bubbly. Remove pie from oven. “Dowdy” the crust by breaking through the crust with the edge of a large spoon. Bake at 350° for an additional 10 minutes or until browned and bubbly. Serve warm or at room temperature.
SERVES 14
CALORIES 259; FAT 9.4g (sat 5.4g, mono 2.4g, poly 0.9g); PROTEIN 2g; CARB 43g; FIBER 2g; CHOL 13mg; IRON 1mg; SODIUM 92mg; CALC 27mg
Raspberry-Blueberry Clafoutis
RASPBERRY-BLUEBERRY CLAFOUTIS
Hands-on: 25 min. Total: 1 hr. 20 min.
I learned about this dessert (pronounced kla-foo-TEE) when I was in culinary school. The classic French dessert of tender cakey custard studded with fruit is easy to make. It traditionally contains cherries, but I opted to use colorful fresh berries.
2 ounces cake flour (about 1/2 cup)
1/2 cup granulated sugar
1/4 teaspoon salt
3 large eggs
2 large egg yolks
2/3 cup whole milk
2 tablespoons unsalted butter, melted and cooled
1/4 teaspoon vanilla extract
Baking spray with flour
1 (6-ounce) package fresh raspberries
1/2 cup blueberries
1 tablespoon powdered sugar
1. Preheat oven to 375°.
2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour, sugar, and salt in a large bowl; stir with a whisk. Add eggs and egg yolks; stir with whisk until combined. Stir in milk, butter, and vanilla.
3. Pour mixture into a blender; process until smooth. Pour mixture into a 91/2-inch deep-dish pie plate coated with baking spray. Arrange berries on top of batter; do not stir. Bake at 375° for 35 minutes or until almost set in the middle. Let stand 20 minutes or until set before slicing. Sift powdered sugar over top.
SERVES 8 (serving size: 1 wedge)
CALORIES 183; FAT 8.1g (sat 4.1g, mono 2.5g, poly 0.8g); PROTEIN 5g; CARB 24g; FIBER 1g; CHOL 129mg; IRON 1mg; SODIUM 111mg; CALC 46mg
TECHNIQUE TIP
Be careful not to overbake the clafoutis—pull it from the oven when the center still wiggles a bit. To serve, scoop it with a spoon while it’s still warm, or slice it into wedges when it’s completely cooled.
Rice Pudding
RICE PUDDING
Hands-on: 69 min. Total: 69 min.
This is one of my childhood favorites—one my grandmother would have ready for an after-school snack. Her recipe was very simple, so this recipe is a tribute to her and the simple dessert that allows you to put a lot of different spins on it. Long, slow cooking makes for a creamy rice pudding. Using Arborio rice (typically used in risotto) ensures that the pudding will be smooth and yet still retain shape and texture. Sprinkle with toasted nuts, like pistachios or walnuts, if you like.
4 cups 2% reduced-fat milk
2/3 cup sugar, divided
1/2 cup Arborio rice
1/2 teaspoon salt
2 large eggs
11/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon or nutmeg
1. Combine milk, 1/3 cup sugar, rice, and salt in a large heavy-bottomed saucepan; bring to a simmer over medium heat. Cover, reduce heat, and simmer 45 minutes or until about one-fourth of liquid remains, stirring frequently.
2. Combine 1/3 cup sugar, eggs, and vanilla in a bowl; stir well with a whisk. Gradually add about 2 cups hot rice mixture to egg mixture, stirring constantly with a whisk. Slowly pour egg mixture back into pan, stirring constantly; cook 5 minutes or until mixture thickens, stirring constantly over medium-low heat.
3. Pour rice pudding into a serving dish; sprinkle top evenly with cinnamon. Serve warm or cold.
SERVES 8 (serving size: about 1/2 cup)
CALORIES 197; FAT 3.9g (sat 2g, mono 1.2g, poly 0.5g); PROTEIN 7g; CARB 34g; FIBER 0g; CHOL 56mg; IRON 0mg; SODIUM 149mg; CALC 156mg
CRANBERRY-ORANGE RICE PUDDING
Decrease sugar to 1/4 cup in rice mixture and 1/4 cup in eggs. Decrease vanilla to 1/2 teaspoon. Remove from heat; stir in 1/2 teaspoon orange rind and 1/2 cup dried cranberries. Omit cinnamon or nutmeg.
SERVES 8 (serving size: about 1/2 cup) CALORIES 203; FAT 4g (sat 2g); SODIUM 149mg
RUM-RAISIN RICE PUDDING
Microwave 1/3 cup raisins and 3 tablespoons dark rum at HIGH 30 seconds. Let stand. Decrease vanilla to 1 teaspoon. Stir raisin mixture into pudding. Decrease cinnamon to 1/4 teaspoon. Do not use nutmeg.
SERVES 8 (serving size: about 1/2 cup) CALORIES 229; FAT 3.9g (sat 2g); SODIUM 149mg
BRÛLÉED RICE PUDDING
At end of Step 2, divide pudding among 8 dessert bowls; cover with plastic wrap, pressing into top of pudding. Omit cinnamon. Chill 2 hours, until cold and firm. Sprinkle each pudding with 2 teaspoons sugar. Move a kitchen blow torch 2 inches above top of each pudding back and forth, until sugar is completely melted and caramelized (about 1 minute). Serve immediately.
SERVES 8 (serving size: about 1/2 cup) CALORIES 229; FAT 3.9g (sat 2g); SODIUM 149mg
MY TOP 5 TIPS FOR
MAKING RICE PUDDING
While rice pudding may seem like a simple dessert, not following the cooking method and ingredient suggestions exactly may produce something closer to wallpaper paste.
1 There are so many varieties of rice, and each variety lends its unique qualities to prepared dishes. I typically choose medium-grain Arborio rice when I’m making rice pudding because it becomes creamy and the grains will cling together rather than stay firm and separated, like long-grain rice used in fried rice dishes.
2 A ratio of 8-to-1 is the key to cooking the rice properly. Using 4 cups of milk to only 1/2 cup of rice may seem like a lot of liquid, but cooking the rice slowly in this much milk makes the rice superplump and creamy.
3 Tempering the eggs at the very end of cooking the rice makes the pudding creamier.
4 Vanilla extract is made with a large amount of alcohol, and if it is added too soon to hot liquids, it will evaporate and not be as flavorful as you want. Stir it in near the end of cooking to get the most flavor.
5 By all means, if you have a vanilla bean and enjoy the appearance of the tiny seeds, use it instead of adding the vanilla extract. Simply split the bean in half lengthwise, leaving one of the ends uncut, and then add the bean when you first start cooking the rice. Pluck the bean from the pudding just before scooping it into the serving bowl.
Chocolate Pudding Cake
CHOCOLATE PUDDING CAKE
Hands-on: 15 min. Total: 60 min.
Warm, gooey, and oh so chocolaty, this old-school dessert is just as tasty today as it was in the good old days.
4.5 ounces all-purpose flour (about 1 cup)
3/4 cups granulated sugar, divided
1/4 cup unsweetened cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 2% reduced-fat milk
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Baking spray with flour
1/4 cup packed brown sugar
11/4 cups strong hot coffee
9 tablespoons frozen reduced-calorie whipped topping (such as Cool Whip), thawed
1. Preheat oven to 350°.
2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/2 cup sugar, 2 tablespoons cocoa, baking powder, and salt in a bowl, stirring with a whisk. Add milk, butter, and vanilla; stir until just combined. Scrape batter into a 9 x 9–inch metal baking pan coated with baking spray. Combine 1/4 cup sugar, 2 tablespoons cocoa, and brown sugar; sprinkle mixture over top of batter. Carefully pour coffee over top (do not stir in).
3. Bake at 350° for 28 to 30 minutes or until just set (do not overbake). Let stand 10 minutes; top with whipped topping.
SERVES 9 (serving size: 1 piece and 1 tablespoon topping)
CALORIES 187; FAT 3.8g (sat 2.5g, mono 0.9g, poly 0.2g); PROTEIN 2g; CARB 38g; FIBER 1g; CHOL 8mg; IRON 1mg; SODIUM 183mg; CALC 88mg
WWII Ration Cake
WWII RATION CAKE
Hands-on: 17 min. Total: 69 min.
Despite the name, this rich, intensely chocolate cake is anything but depressing. Here’s a little history: During World War II many imported foods, such as sugar and coffee, were rationed. Transporting food across the nation almost came to a halt because gasoline and tires were diverted to military efforts. We owe a debt of gratitude to the crafty baker who developed this recipe using the ingredients on hand.
CAKE:
10.1 ounces all-purpose flour (about 21/4 cups)
11/4 cups granulated sugar
6 tablespoons unsweetened cocoa
11/2 teaspoons baking soda
1/2 teaspoon salt
11/2 cups cold water
1/2 cup canola oil
11/2 tablespoons white vinegar
1 teaspoon vanilla extract
Baking spray with flour
ICING:
3 tablespoons 2% reduced-fat milk
2 tablespoons unsalted butter
2 cups powdered sugar, divided
2 tablespoons unsweetened cocoa
1/2 teaspoon vanilla extract
Dash of salt
1. Preheat oven to 350°.
2. To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl, stirring with a whisk.
3. Place 11/2 cups cold water, oil, vinegar, and vanilla in a small bowl, stirring with a whisk. Add water mixture to flour mixture; stir until just combined (some small lumps will be in the batter). Scrape batter into a 13 x 9–inch metal baking pan coated with baking spray. Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out with moist crumbs.
4. To prepare icing, place milk and butter in a medium microwave-safe bowl; microwave at HIGH 30 seconds or until butter melts. Reserve 1 tablespoon powdered sugar. Add remaining powdered sugar, cocoa, vanilla, and salt to milk mixture; stir until smooth. Spread icing over top of warm cake. Cool completely. Sift reserved 1 tablespoon powdered sugar over top of cake.
SERVES 15 (serving size: 1 piece)
CALORIES 286; FAT 9.6g (sat 1.8g, mono 5.3g, poly 2.3g); PROTEIN 3g; CARB 49g; FIBER 1g; CHOL 4mg; IRON 1mg; SODIUM 216mg; CALC 11mg
TECHNIQUE TIP
Why are some cakes stirred together by hand while others are beaten with a mixer? It’s all about the texture. Beating with a mixer incorporates air and makes a cake lighter and taller, while mixing by hand creates a moist, dense texture.
Banana-Nut Bread
BANANA-NUT BREAD
Hands-on: 16 min. Total: 1 hr. 51 min.
Try toasting a slice of this banana bread and topping it with a scoop of fat-free vanilla ice cream. Yum!
6.75 ounces all-purpose flour (about 11/2 cups)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
1 cup ripe mashed banana (about 2 large)
1 teaspoon vanilla extract
1/2 cup reduced-fat sour cream
1/2 cup chopped pecans or walnuts, lightly toasted
Baking spray with flour
2/3 cup powdered sugar
2 teaspoons fresh lemon juice
2 teaspoons 2% reduced-fat milk
1. Preheat oven to 350°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a bowl, stirring with a whisk.
3. Place butter in a large bowl; beat with a mixer at medium speed until smooth, about 1 minute. Add granulated sugar; beat 1 minute. Add eggs, 1 at a time, beating well after each addition. Beat in banana and vanilla until just combined. Add flour mixture alternately with sour cream, beginning and ending with flour mixture. Stir in nuts by hand. Scrape batter into a 9 x 5–inch loaf pan coated with baking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Remove from pan, and cool completely on wire rack.
4. Combine powdered sugar, lemon juice, and milk in a small bowl; stir with a whisk until smooth. Drizzle glaze over top and down sides of bread. Let stand 5 minutes before slicing.
SERVES 12 (serving size: 1 slice)
CALORIES 280; FAT 11.5g (sat 5.1g, mono 4.1g, poly 1.5g); PROTEIN 4g; CARB 42g; FIBER 1g; CHOL 50mg; IRON 1mg; SODIUM 191mg; CALC 40mg
TECHNIQUE TIP
Since bananas are naturally sweet, I added lemon juice to the powdered sugar glaze just to give a bit of tartness and balance the sweetness. If you really like a tart bite, use all lemon juice in the glaze.
Chocolate-Zucchini Bread
CHOCOLATE-ZUCCHINI BREAD
Hands-on: 25 min. Total: 1 hr. 50 min.
I remember zucchini bread from the early days of the health-food trend. It was greasy with vegetable oil and didn’t have much flavor. My version is a big improvement. A bounty of shredded zucchini and molasses-y brown sugar make it moist; cocoa and chocolate chips make it decadent.
2 cups shredded zucchini (about 1/2 pound)
8 ounces all-purpose flour (about 13/4 cups)
7 tablespoons unsweetened cocoa, divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup unsalted butter, softened
1/4 cup canola oil
1 teaspoon vanilla extract
2 large eggs
1/2 cup semisweet or dark chocolate chips
Baking spray with flour
1/2 cup powdered sugar
1 tablespoon 2% reduced-fat milk
Dash of salt
1. Preheat oven to 350°.
2. Place zucchini in a sieve; let stand 10 minutes, pressing down occasionally to release liquid.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 6 tablespoons cocoa, and next 3 ingredients (through salt) in a bowl, stirring with a whisk.
4. Place granulated sugar and next 4 ingredients (through vanilla) in a large bowl; beat with a mixer at medium speed until well combined, about 5 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour mixture to sugar mixture; beat at low speed until just combined. Stir in chocolate chips and zucchini. Spoon batter into a 9 x 4–inch loaf pan coated with baking spray. Bake at 350° for 38 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes. Loosen edges from sides. Remove from pan, and cool completely on wire rack.
5. Combine powdered sugar, 1 tablespoon cocoa, milk, and dash of salt in a small bowl, stirring with a whisk until smooth. Drizzle glaze over top of loaf.
SERVES 12 (serving size: 1 slice)
CALORIES 260; FAT 12.1g (sat 4.6g, mono 5.1g, poly 1.8g); PROTEIN 4g; CARB 37g; FIBER 2g; CHOL 41mg; IRON 2mg; SODIUM 171mg; CALC 46mg
TECHNIQUE TIP
Be sure to press out the excess moisture from the shredded zucchini; otherwise, you will end up with a dense, gummy loaf of bread.
Whole-Grain Applesauce Bars
WHOLE-GRAIN APPLESAUCE BARS
Hands-on: 20 min. Total: 1 hr. 30 min.
Using applesauce in place of butter or oil is a diet trick that’s as old as the hills. The upside is fewer calories; the downside is typically a dense, gummy baked good. In these bars, I’ve used less applesauce, added a little canola oil for tenderness, and included tons of old-fashioned oats to provide texture to the heavy whole-wheat flour.
4.75 ounces whole-wheat flour (about 1 cup)
2 tablespoons flaxseed meal (optional)
2 cups old-fashioned rolled oats
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large ripe bananas
3/4 cup packed brown sugar
1/2 cup applesauce
2 tablespoons canola oil
1 teaspoon vanilla extract
1 large egg
1 large egg white
3/4 cup chopped walnuts, lightly toasted
3/4 cup dried cranberries
Baking spray with flour
1. Preheat oven to 350°.
2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, flaxseed, if desired, and next 5 ingredients (through salt) in a bowl; stir with a whisk.
3. Place bananas in a large bowl; mash with a fork or a potato masher until smooth. Add brown sugar and next 5 ingredients (through egg white); stir until well combined. Add flour mixture, stirring until combined. Stir in nuts and dried cranberries.
4. Spread dough into a 13 x 9–inch metal baking pan coated with baking spray. Bake at 350° for 20 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack. Cut into 16 bars.
SERVES 16 (serving size: 1 bar)
CALORIES 199; FAT 7.1g (sat 0.8g, mono 2.1g, poly 3.8g); PROTEIN 4g; CARB 32g; FIBER 3g; CHOL 12mg; IRON 1mg; SODIUM 139mg; CALC 32mg
TECHNIQUE TIP
If you prefer other dried fruit and nut combinations, feel free to substitute. Just use the same quantities for similar nutrition. Try dried apricots and hazelnuts, or almonds and dried cherries. How about dates and pistachios? Get creative!
Devil Dogs
DEVIL DOGS
Hands-on: 1 hr. Total: 1 hr. 28 min.
This recipe was inspired by Drake’s Devil Dog bone-shaped snack cake popularized in the 1920s. My version is two moist devil’s food cookies filled with gooey vanilla Swiss meringue.
1 ounce unsweetened chocolate, finely chopped
1/4 cup canola oil
9 ounces all-purpose flour (about 2 cups)
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsalted butter, softened
3/4 cup packed brown sugar
3/4 cup granulated sugar, divided
2 large eggs
2 teaspoons vanilla extract, divided
1 cup low-fat buttermilk
2 tablespoons light-colored corn syrup
1/4 teaspoon cream of tartar
Dash of salt
2 large egg whites
1. Preheat oven to 350°.
2. Place chocolate and oil in a small microwave-safe bowl; microwave at HIGH 30 seconds or until chocolate melts. Stir, and cool completely.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients, stirring with a whisk.
4. Place butter in a large bowl; beat with a mixer at medium speed 1 minute or until smooth. Add brown sugar and 1/4 cup granulated sugar; beat 1 minute or until well combined. Add eggs, 1 at a time, beating well after each addition. Beat in chocolate mixture and 1 teaspoon vanilla. Add flour mixture and buttermilk alternately to chocolate mixture, beginning and ending with flour mixture. Drop by level tablespoonfuls 2 inches apart onto baking sheets covered with parchment paper. (You should have 52 cookies.) Bake at 350° for 8 minutes or just until set. Cool cookies on pans 4 minutes; remove from pans, and cool completely on wire racks.
5. Place ½ cup granulated sugar, corn syrup, cream of tartar, dash of salt, and egg whites in the top of a double boiler; stir with a whisk until combined. Cook mixture over simmering water about 3 minutes or until a candy thermometer registers 160°, stirring constantly with a whisk. Remove pan from heat. Beat with a mixer at high speed using clean, dry beaters about 8 minutes or until soft peaks form. Beat in 1 teaspoon vanilla. Spread about 1 tablespoon filling on bottom side of 1 cookie; top with another cookie. Repeat procedure with remaining cookies and filling.
SERVES 26 (serving size: 1 cookie sandwich)
CALORIES 143; FAT 5.3g (sat 2g, mono 2.3g, poly 0.8g); PROTEIN 3g; CARB 23g; FIBER 1g; CHOL 19mg; IRON 1mg; SODIUM 90mg; CALC 34mg
CORN SYRUP
Adding corn syrup to Swiss meringue makes it creamy, glossy, and gooey. Corn syrup has a natural tendency to prevent other sugars from recrystallizing, a process that occurs in sugar-rich sauces like caramel and butterscotch and even in natural honey.
Lemon Syllabub
LEMON SYLLABUB
Hands-on: 7 min. Total: 67 min.
Kind of like thick and creamy eggnog, this boozy high-octane dessert originated in England during the Tudor era. Robert May’s cookbook, The Accomplisht Cook (1685 edition) calls for cider, probably fermented. But I really liked the cookbook by Richard Briggs, The New Art of Cookery, According to the Present Practice (published in 1788) that calls for placing the spirits in a bowl and milking a cow directly into the bowl to help with the desired frothiness. If you don’t have a cow, feel free to use your hand mixer. If the kids want to join in, simply make theirs by whipping cream and lemonade together and folding in the whipped topping.
6 ounces sweet white wine (such as Gewürztraminer)
6 tablespoons superfine sugar
6 tablespoons lemon liqueur (such as limoncello)
4 (1-inch) wide lemon rind strips
1/2 cup heavy whipping cream
3/4 cup frozen reduced-calorie whipped topping (such as Cool Whip), thawed
2 lemon biscotti cookies, coarsely crushed
1. Place wine, sugar, liqueur, and lemon rind in a medium mixing bowl; stir until sugar dissolves. Chill 30 minutes.
2. Discard lemon rind. Add cream. Beat with a mixer at medium speed 4 minutes or until mixture slightly thickens. Gently fold in whipped topping. Divide mixture among 8 wine glasses. Chill 30 minutes.
3. Sprinkle tops of syllabub evenly with cookie crumbs. Serve immediately.
SERVES 8
CALORIES 185; FAT 7.6g (sat 4.8g, mono 1.7g, poly 0.2g); PROTEIN 1g; CARB 20g; FIBER 0g; CHOL 26mg; IRON 0mg; SODIUM 30mg; CALC 20mg