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Posts Tagged ‘Desserts’

Berry Crisp

Delicious with fresh raspberries, blackberries picked by Doris in Oregon, and blueberries picked by her in Washington.  Crunchy, sweet, tart, gooey yumminess.  We had a friend over for dinner tonight and enjoyed this with vanilla ice cream as a dessert.  David loves this!

From Better Homes & Gardens Cookbook

3-5 cups berries

1 tablespoon sugar

1/2 cup regular rolled oats

1/2 cup packed brown sugar

1/4 cup flour

1/2 teaspoon cinnamon

1/4 cup butter

1/4 cup flaked coconut

Preheat oven to 375 F.  Place berries in bottom of 8×8 baking dish.  Sprinkle with white sugar.

Combine remaining dry ingredients in a bowl.  Cut in butter until mixture resembles coarse crumbs.  Sprinkle topping over fruit and bake for 30-35 minutes.

Delicious!

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The perfect pumpkin bread – dense, sweet, slightly tangy, and perfectly pumpkiny.  I adapted it from this recipe.  I baked it the day before our team retreat to Mala Duba, and when it had cooled, removed it from the pan and wrapped it tightly in plastic wrap.  Four days later, it’s still perfectly moist and delicious.

Cranberry-Walnut Pumpkin Bread

1 1/2 c. all-purpose flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
3 tsp ground cinnamon
1 1/2 tsp ground ginger
1 tsp ground nutmeg
1/4 tsp ground cloves
1/3 c. milk
1 tsp vanilla
4 Tbsp oil
2 Tbsp unsalted butter, softened
1 c. granulated sugar
1/3 c. packed brown sugar
2 large eggs
1 c. pumpkin puree
1 c. chopped walnuts, plus more for topping
3/4 c. dried cranberries
Directions:
Preheat oven to 350 degrees and prepare loaf pan (or mini loaf pans).  Chop dried cranberries, place in a small bowl and submerge in boiling water to soften for a few minutes.  In medium bowl, combine flour, soda, powder, salt, spices and whisk to combine.
In large bowl beat oil, butter and sugars until creamy until lightened in color and texture, about 3 minutes.
Beat in eggs one at a time.
Add pumpkin puree and beat until combined. Add milk and vanilla and beat until combined.
With mixer on lowest setting, add flour mixture just until barely combined.
Drain cranberries and fold cranberries and walnuts into batter.  Pour into greased loaf pan.
Bake about until a knife inserted in center comes out clean, about 1 hour for regular loaf and 35-40 minutes for mini loaf.
Remove from oven and let cool in pan for 20 minutes.
Turn out onto wire rack and let cool completely.

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Most Delightful Scones

After at least four failed attempts at making my own scones, and great skepticism that any American scone recipe could ever compete with the delicious scones I’ve eated in Ireland, I decided to give it another try. With great delight I pulled the golden scones from the oven, and cautiously tested the piping hot, flaky bread. It was heavenly! Perhaps even better than my beloved Irish scones. And three or four days later, they were still delectable. This recipe is adapted from a recipe found on Allrecipes.com.

Scones
INGREDIENTS:
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1/2 cup dried cranberries or raisins
1/2 cup sour cream
1 large egg
1 egg white

DIRECTIONS:
1.Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
2.In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in dried cranberries.
3.In a small bowl, whisk sour cream and egg until smooth.
4.Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
5.Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Brush with egg white and sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

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