Desserts
“Seize the moment. Remember all those women on the 'Titanic' who waved off the dessert cart.”
~ Erma Bombeck
Blueberry Yogurt Cake
Here’s a great thing to know:
If you’ve got yogurt, eggs, and frozen blueberries, you can transform them into a lemon-scented loaf cake with just a few pantry ingredients.
Ingredients:
Nonstick cooking spray
½ cup plain whole-milk yogurt
3 large eggs
1 teaspoon finely grated lemon zest (from 1 lemon)
1 teaspoon vanilla extract
1 cup sugar plus 1 tablespoon, divided
2 teaspoons baking powder
½ teaspoon kosher salt
1½ cups all-purpose flour plus 1 tablespoon, divided
½ cup vegetable oil
2 cups frozen blueberries
Directions:
Preheat oven to 350°F. Lightly coat an 8½-by-4½ -inch loaf pan with nonstick spray; line with parchment and spray parchment.
Whisk yogurt, eggs, lemon zest, vanilla extract, and 1 cup sugar in a large bowl until smooth. Add baking powder, salt, and 1½ cups flour and whisk to combine. Add oil and whisk until smooth (it will look broken at first and then come together).
Toss blueberries with remaining 1 tablespoon flour in a medium bowl until evenly coated; fold blueberries into batter and quickly transfer to prepared loaf pan (working quickly ensures batter doesn’t turn purple). Sprinkle cake with remaining 1 tablespoon sugar. Bake until golden and a toothpick inserted in center comes out clean, 70 to 75 minutes. Let cool in pan for 20 minutes. Remove from pan and transfer to a rack to cool completely
Homemade Pie Bars
This one is real easy. While most often used with Pecans, any pie filling will work. Cherry, Blueberry, Strawberry, Apple or Lemon. Just use your favorite pie filling and BINGO you have a treat!
Ingredients:
For the bars:
1 cup unsalted butter (2 sticks) softened
2 cups sugar
1 teaspoon salt
4 large eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups all-purpose flour
2 (21 ounce) cans pie filling
For the glaze:
1 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2-3 tablespoons milk
Directions:
Preheat oven to 350°F. In a large bowl, cream butter, sugar and salt until light and fluffy.
Add eggs, one at a time, beating well after each addition. Beat in extracts. Gradually add flour.
Spread 3 cups dough into a greased 15x10x1-in. baking pan. Spread with pie filling.
Drop remaining dough by teaspoonfuls over filling. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack.
In a small bowl, mix powdered sugar, extracts and enough milk to reach desired consistency; drizzle over top.
Quick, Fast and Easy.
Banana Pudding
Here is a thinker: How did Banana Pudding become such a stable in the south when bananas aren't grown there? Just one of those questions that can never be answered I guess.
Ingredients:
⅔ cup white sugar
⅓ cup all-purpose flour
¼ teaspoon salt
3 eggs, beaten
2 cups milk
2 tablespoons butter, softened
½ teaspoon vanilla extract
2 bananas, peeled and sliced
½ (12 ounce) package vanilla wafer cookies
Directions:
Combine sugar, flour, and salt together in a medium saucepan. Add eggs and stir well. Stir in milk, and cook over low heat, stirring constantly.
When the mixture has thickened enough to coat the back of a metal spoon, remove from heat and continue to stir, cooling slightly. Stir in butter and vanilla until smooth.
Layer pudding with bananas and vanilla wafers in a serving dish. Chill at least 1 hour in the refrigerator before serving.
Easy, simple and good enough to say
"Y'all come back now, hear."
Greatest and Easiest
Lemon Bars
The lemon bar is sweet, tart and precision all rolled up in one small package.
Ingredients:
1 cup butter, softened
½ cup white sugar
2 cups all-purpose flour
4 eggs
1 ½ cups white sugar
¼ cup all-purpose flour
2 lemons, juiced
Directions:
Preheat oven to 350 degrees F (175 degrees C).
a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.
If you love lemon like I do, these are the absolute BEST!
Classic Pineapple
Upside-Down Cake
in 1925, Dole held a pineapple recipe contest. The winner was a pineapple upside-down cake recipe submitted by Mrs. Robert Davis from Norfolk, Virginia
Ingredients:
4 eggs
½ cup butter
1 cup packed light brown sugar
1 (20 ounce) can sliced pineapple
10 maraschino cherries, halved
1 cup sifted cake flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup white sugar
1 tablespoon butter, melted
1 teaspoon almond extract
Directions:
Preheat oven to 325 degrees F (165 degrees C).
In a 10-inch heavy skillet with a heat-resistant handle (I use a cast iron skillet), melt 1/2 cup butter over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of skillet. Distribute cherries around pineapple; set aside.
Sift together flour, baking powder, and salt.
Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until medium-stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber scraper, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in 1 tablespoon melted butter or margarine and almond extract. Spread batter evenly over pineapple in skillet.
Bake until surface springs back when gently pressed with fingertip and a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate.
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