Time To Make My Birthday Pie/Dessert - Any Suggestions?
Comments (21)
11 years ago- 11 years agolast modified: 11 years ago
A drenched berry cake? I got this recipe from a former poster. I've made it with both cranberries and blueberries.
Drenched Berry Cake2 cups all-purpose flour
1 cup sugar
2 ½ teaspoons baking powder
3 tablespoons unsalted butter, melted
2/3 cup milk
1 egg
2 cups fresh or frozen cranberries or blueberries
Sauce:1/2 cup (1 stick) unsalted butter
1 cup sugar
¾ cup heavy whipping cream
1/2 vanilla bean, split lengthwise and scraped
Preheat the oven to 350°. Butter a 9-inch round cake pan.
Sift the flour, sugar, and baking powder into a large bowl. Add the butter, milk, and egg. Beat for 2 minutes or until smooth. Stir in the berries. Pour into the prepared pan, smooth the top, and bake for 1 hour, or until an inserted toothpick comes out clean. Transfer to a wire rack to cool.
For the sauce: Melt the butter in heavy saucepan over low heat. Add the sugar, cream, and vanilla bean. Stir to mix well. Cook, stirring occasionally for about 5 minutes. Remove the vanilla bean. Serve the cake with each individual slice generously topped with the warm sauce.
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Comments (46)Below is a recipe from Mangrove Mama's, a local (Fl Keys) restaurant. This is the real deal; what you think of--or should think of--when you think key lime pie. For some reason this recipe calls for 5 egg yolks, although the original from the restaurant only requires 4. Also, this version doesn't specify as does the original to add ingredients in the exact order listed. Anyway, it's the dessert I make and take to any gathering to which I want to bring something special. The real thing, no chocolate allowed period. I'm gonna go all southern here and add, bless her heart, someone must have been into the rum supply if she thought THAT was a good ingredient for our sacred pie ;). Not that it may not taste good but it's messin' with perfection if you ask me. Here is a link that might be useful: Key Lime Pie...See MoreWanted: Dessert Suggestions
Comments (18)Here's a fruit flan that I've made before. Not hard at all. I used the sponge flan that you buy ready made. Fruit Flan 1 baked pie or flan shell (9 inch) or ready-made sponge flan 2 cups pastry cream filling (recipe follows) 4 cups strawberries, washed, hulled and sliced (you can use raspberries, blueberries, kiwi or a combination of these fruits) Glaze: 1 pouch Knox Unflavoured Gelatine ¼ cup cold water ¼ cup boiling water 1 tbsp. lemon juice 1 tbsp. honey Fill flan shell with pastry cream filling. Arrange strawberries over custard layer and chill. Prepare glaze: in a small bowl, sprinkle gelatine over cold water; allow to stand until gelatine is softened. Add boiling water; stir constantly until completely dissolved. Stir in juice and honey. Chill, stirring occasionally, until mixture is consistency of unbeaten egg white. Using a pastry brush, brush with warm glaze over strawberries. Chill until set. Pastry cream filling: ½ c. granulated sugar 3 tbsp. cornstarch 1/8 tsp. salt 1 ¾ c. milk 2 egg yolks, slightly beaten 1 tsp. vanilla (See Note below) In a medium saucepan combine sugar, cornstarch and salt. Add milk and egg yolks. Cook over medium heat, stirring constantly until mixture comes to a boil and thickens. Remove from heat; add vanilla, and cool. *Note: Sometimes, I like to add or substitute some lemon extract or orange extract to add a little more flavour to the pastry cream....See MoreI need a simple, easy to make maple dessert
Comments (7)Here are two maple cookie recipes that I've made many times. You can freeze the logs for the second one tightly wrapped in plastic wrap and bake them at a later date. MAPLE SYRUP SHORTBREADS Shortbread: 1/ 2 cup butter, room temperature 1/ 4 cup sugar 1 cup flour Maple topping: 3/ 4 cup firmly packed brown sugar 1/ 3 cup pure maple syrup 1 Tbsp. butter, room temperature 1 egg 1 tsp. vanilla ý cup chopped toasted walnuts Preheat oven to 350 degrees. Generously grease 8 inch aquare baking dish. Craem butter and sugar until light and fluffy. Add flour and mix just until blended. Pat into bottom of prepared dish. Bake until shortbread is very light brown, about 25 minutes. Meanwhile, beat sugar, maple syrup and butter to blend. Beat in egg and vanilla. Pour over baked shortbread. Sprinkle evenly with walnuts. Return shortbread to oven and bake until topping is set, about 25 minutes. Cool in rack. Cut into 1 ý inch squares. Store in airtight container. Makes about 36. CRISP PECAN ROUNDS (yield: about 3 ý dozen) 1 ý cups flour ü cup packed brown sugar 2 Tbs. sugar ý tsp. salt ü tsp. ground cinnamon ü tsp. ground nutmeg 2/3 cup cold butter 2 Tbs. maple syrup ý cup chopped pecans GLAZE 1 egg yolk 1 tsp. water TOPPING 1 ý tsp. sugar ý tsp. ground cinnamon In a bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in syrup. Add pecans. Shape dough into a 12-inch roll; wrap in plastic wrap. Refrigerate for 4 hours or until firm. Unwrap and cut into ü inch slices. Place 1 inch apart on ungreased baking sheets (I used parchment paper.). For glaze, beat egg yolk and water (I used milk.). For topping, combine sugar and cinnamon. Brush glaze over cookies and sprinkle with cinnamon-sugar. Bake at 325 degrees for 20-25 minutes or until golden brown. Remove to wire racks to cool....See MoreWhat is your favorite Fall dessert, besides pumpkin pie.
Comments (20)I'm not a big fan of apples, but I love pears. My favorite dessert of all time is this Pear Maple Cobbler from Epicurious. I don't usually make individual cobblers, I just make it in a 9 inch square glass baking dish because that's what I have. I usually skip the whipped cream too, because my family likes it warm with vanilla bean ice cream. Homemade if they can get it! PEAR MAPLE COBBLER Filling 3 pounds ripe Barlett pears, peeled, quartered, cored 2/3 cup pure maple syrup 1 tablespoon plus 2 teaspoons all purpose flour 1/2 teaspoon vanilla extract 1/8 teaspoon (generous) ground nutmeg 1 1/2 tablespoons butter Topping 1 1/2 cups all purpose flour 2 1/4 teaspoons baking powder 1/4 teaspoon ground nutmeg 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces 9 tablespoons half and half 9 tablespoons pure maple syrup 3/4 teaspoon vanilla extract Melted butter Sugar Ground nutmeg 1 cup chilled whipping cream Additional pure maple syrup Preheat oven to 425°F. Cut pears crosswise into 1/4-inch-thick slices. Combine in large bowl with maple syrup, flour, vanilla extract and ground nutmeg. Divide among six 2/3-cup custard cups of soufflé dishes. Dot tops with butter. Bake filling until hot and bubbling, about 18 minutes. Meanwhile, Prepare Topping: Mix first 3 ingredients in processor. Add 6 tablespoons chilled butter and cut in until mixture resembles fine meal. Transfer to large bowl. Mix half and half, 6 tablespoons syrup and vanilla in another bowl. Add to dry ingredients and stir until just combined. Working quickly, drop batter in three mounds, 1 heaping tablespoon per mound, atop hot filling in each cup. Brush topping with melted butter and sprinkle with sugar and nutmeg. Immediately return cups to oven and bake 8 minutes. Reduce temperature to 375°F. and bake until toppings are golden and just firm to touch, about 14 minutes. Let cool at least 15 minutes. In medium bowl, beat 1 cup chilled cream with 3 tablespoons maple syrup to soft peaks. Serve cobblers warm with whipped cream. Drizzle additional maple syrup over. Second on my list would be a Pumpkin Roll, I'm not a big fan of pie crust, although I love filling. My pies are always deep dish, LOL. Grandma used to bake pumpkin pie filling for me in a custard cup, so everyone else got pie but I didn't have to pick apart the crust... Annie...See More- 11 years ago
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11 years agolast modified: 11 years ago- 11 years ago
- 11 years ago
I'd make either a raspberry pie or a blueberry pie. Matthew never liked cake as a child so his birthday cake was always a birthday "pie".
Blueberry Tart/Pie
==================
I've made this recipe for years. I think it was from an early 1980's Canadian Living Magazine.
4 cups fresh blueberries3/4 cup sugar
4 tablespoons all-purpose flour
1/2 tsp cinnamon (optional)
2 tablespoons melted butter
1 tablespoon lemon juice (fresh)
milk, sugar
pastry for double crust
Line pie plate with pastry.
Mix together blueberries, 3/4 cup sugar, flour and cinnamon (if using)lemon juice and melted butter; pour into pie crust. Cover with pastry and cut a few slashes in top; or cut pastry into strips and prepare lattice top. Seal edges well and flute. Brush lightly with milk and sprinkle with
sugar. Bake in 425°F oven for 15 minutes, reduce heat to 350°F and bake about 40 minutes longer or until crust is golden.
Butter-Lard Pastry==================
2 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
5 to 6 tablespoons of ice water
(note: if using for a sweet pie, add 1 or 2 teaspoons of sugar.)
Mix flour with salt, and cut in butter and lard.
(Use a box grater and grate the butter /lard into flour.)
Raspberry Pie=============
Or tart.
The Canadian Living Test KitchenIngredients:
1 pastry for 9-inch (23cm) Double Crust
4 cups (1 L) raspberries
1 cup (250 mL) granulated sugar
3 tbsp (45 mL) all-purpose flour
1 tbsp (15 mL) lemon juice
1 tbsp (15 mL) butter
milk or cream
Sprinkle granulated sugar
Preparation:
Line 9-inch (23 cm) pie plate with pastry.
In large bowl, combine raspberries, sugar, flour and lemon juice. Fill pastry shell with raspberry mixture; dot filling with butter.
Moisten edges of bottom crust. Cover with top crust. Trim and flute edges. Cut steam vents. Brush top with milk or cream; sprinkle lightly with granulated sugar.
Bake in 425°F (220°C) oven for 15 minutes; reduce heat to 350°F (180°C) and bake for 45 to 60 minutes longer or until raspberries are tender, filling thickened and crust golden. - 11 years ago
I also use raspberries and blackberries interchangably. This is my favourite cobbler recipe.
Sometimes served with just whipped cream or ice cream. Or with a vanilla or white chocolate sauce.
Blackberry Cobbler
Adapted from Recipe found on the Betty Crocker Website
1/2 cup butter
1 cup white sugar
1 cup flour
3/4 cup of milk
2 teaspoons vanilla
1 1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups blackberries
extra sugar to sprinkle on top
Heat oven to 350°F.
Melt butter in small baking dish.
Mix flour, sugar, salt, and baking powder together. Stir in milk and vanilla. Pour in melted butter and stir to blend. Pour back into baking dish. Sprinkle blackberries on top and press down slightly. Sprinkle with sugar and bake 45 to 50 minutes or until done.
Serve warm or at room temperature with whipped cream or ice cream. Or drizzle with Vanilla cream sauce or a white chocolate cream sauce.
NOTE: Substitute Blueberries, Raspberries, Peaches, etc....
Vanilla Cream Sauce
Source: Lori
This sauce is like a white caramel sauce.
1/2 cup (1 stick) unsalted butter
1 cup sugar
3/4 cup heavy cream
1/2 vanilla bean, split lengthwise
Melt butter and add sugar and cream. Add vanilla bean. Simmer over low heat for about 5 minutes. Remove vanilla bean and serve warm over Bread and Butter Pudding, Gingerbread cake, cobblers, etc... - 11 years ago
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11 years agolast modified: 11 years ago- 11 years ago
I'd take the blueberries and make a pan full of Grandma's Blueberry Crisp, to serve with some vanilla ice cream, but that's me, I love the stuff.
We do too! ;)
Lars, I don't care for pies, but occasionally make a tart. Last winter was the first for my Meyer lemon to provide a nice harvest. Made curd a couple times and used some in this tart. It was pretty good.
Lemon Tart with Chocolate Almond Crust
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Thank you again for all the recipes and well wishes. As long as berries are in season, I will continue to try them out. We have a parade of guests scheduled to visit through Labor Day who will be grateful to sample them ;)
I ended up going with Olychick's Fresh Raspberry Glacé Pie. I had a barely-worked, perfectly crimped crust in the pie pan ready to chill before baking. I tipped it sideways over the sink to brush off a tiny bit of flour that was on it and..plunk..it plopped out of the plate. I made a quick save & caught it in my hand but reworking it back onto the plate made it look less than perfect.
Nonetheless, it was delicious and met with rave reviews from my family who came to celebrate!
Olychick