best dessert recipes: August 2011

Tell Me, Am I Indecisive Or Out of Control?

I love all kinds of dishes. I'd rather shop for dishes or items to use in my kitchen than anything else. A couple of years ago I started collecting Fiesta dishes. I had admired them for years, but I didn't know what color I wanted, so I kept holding off on buying the first piece. Well, I finally decided that since all the colors were beautiful I would mix them up a little.

But then how do you stop at a couple of colors?

The Tangerine and Chocolate make great Thanksgiving colors.

But I didn't want my table to look like fall all year round, so I added some Scarlet, Heather, and Lemongrass.

And then there's Cinnabar to add even more color.

The Lemongrass gravy boat seemed like an essential serving piece.

I use the Scarlet cake plate and server every week at my house.

And when I make a casserole, it's just more fun to make it in a Sunflower colored dish.

I do have one antique piece of Fiesta. I received this platter after my grandmother Clark passed away. I want to be sure I don't get this piece broken, so I keep it on display on top of my cabinet.

This platter belonged to her, and it is the only piece I have in this Rose color, which now is retired. Hers was the original Rose, there was another Rose released much later that is a pinker shade.

I pulled all my Fiesta out of the cabinet today and moved it. I put it in a more prominent place in the kitchen so that I can enjoy it more. All the colors make me happy when I use them. Would other colors make me even happier? There are lots of colors I don't have yet. Is it time to stop buying dishes? Am I in need of an intervention? I hope not, because when I was rearranging everything today I realized that I don't yet have a sugar bowl and creamer set. Now what color do I need?

All opinions are my own. This is a non-sponsored post, and I have received no compensation.

But then how do you stop at a couple of colors?

The Tangerine and Chocolate make great Thanksgiving colors.

But I didn't want my table to look like fall all year round, so I added some Scarlet, Heather, and Lemongrass.

And then there's Cinnabar to add even more color.

The Lemongrass gravy boat seemed like an essential serving piece.

I use the Scarlet cake plate and server every week at my house.

All opinions are my own. This is a non-sponsored post, and I have received no compensation.

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Cherry Coconut Bars

Here's another great cherry recipe to take advantage of that glorious summer fruit. They come together quite quickly and are SO delicious. Almonds, coconut and cherries on a shortbread crust - perfection!

Start by making the crust: combine the flour, powdered sugar

and butter in a food processor.

Pulse until the mixture resembles coarse crumbs. (If you don't have a food processor, you can use a mixer, or you can cut in the butter by hand with a pastry blender or two knives.)

Press the crust mixture into a greased 9 inch pan.

Bake this for 10 minutes. While the crust bakes, you can prepare the filling. You don't even need a mixer for this - just a bowl, whisk and spoon! In a large mixing bowl, whisk the eggs until lightly beaten. Then add the sugar, flour, baking powder, salt, coconut,

cherries,

almonds and

almond extract.

Stir well to incorporate all the ingredients and then pour the filling over the crust.

Bake for another 25-30 minutes or until the filling is set.

Let the bars cool completely before you cut them. Store any leftovers in the refrigerator.

One year ago: Blueberry Banana Bread

Two years ago: Teriyaki Chicken

Find more inspiration at Cast Party Wednesday, What's Cooking Wednesday, These Chicks Cooked, Foodie Wednesday, Made it on Monday, What's on your plate?, Let's Do Brunch, Recipes I Can't Wait to Try, It's a Keeper, Full Plate Thursday, Turning the Table Thursday , Sweet Treats Thursday.

Cherry Coconut Bars

1 cup flour

1/2 cup butter

3 Tbsp. powdered sugar

2 eggs

1 cup sugar

1 cup flaked coconut

1 cup chopped cherries

1/4 cup flour

1/2 tsp. baking powder

1/4 tsp. salt

1/4 cup sliced almonds

1 teaspoon almond extract

In a food processor, combine the 1 cup flour, powdered sugar and butter. Pulse until the mixture resembles coarse crumbs. (Alternatively you can use a mixer.) Press the crust mixture into a greased 9" pan. Bake at 350 for 10 minutes.

Meanwhile, in a medium bowl, beat eggs with a whisk. Stir in sugar, coconut, 1/4 cup flour, baking powder, salt, cherries, almonds and almond extract. Spread over baked crust.

Bake for another 25-30 minutes. Let cool completely before cutting and store in the refrigerator.

Recipe Source: Chefanies

and butter in a food processor.

cherries,

almonds and

almond extract.

Stir well to incorporate all the ingredients and then pour the filling over the crust.

Bake for another 25-30 minutes or until the filling is set.

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Coconut Cream Pie

Coconut Cream Pie is one of my husband's favorite desserts, and it is one of the first pies he wanted me to learn to bake for him after we were married.

We lived several hundred miles away from our families then, and there was no internet to search or YouTube to watch, so I relied on the one cookbook that I had received as a wedding gift. I studied that cookbook, and I still refer back to it today. My recipe for today's Coconut Cream Pie comes from that reliable old cookbook, my Better Homes Cookbook. The copyright date in my cookbook is 1965.

Print Recipe

Coconut Cream Pie
3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
3 egg yolks, slightly beaten
2 tablespoons butter
1 teaspoon vanilla extract
1 1/3 cups coconut, divided
1 (9-inch) baked pastry shell

In a double boiler, combine sugar, cornstarch, and salt; gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens. Cook 2 minutes longer. Remove from heat.
Stir a small amount of hot mixture into egg yolks; return to hot mixture; cook 2 minutes, stirring constantly.
Remove from heat. Add butter and vanilla; mix well. Stir in 1 cup coconut; cool to room temperature. (To prevent a crust from forming, put clear plastic wrap directly on top, touching surface of the hot pudding across to the sides of pan. When cooled pour into baked pastry shell.

Meringue
3 egg whites
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/4 cup sugar
Beat egg whites with cream of tartar and vanilla until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar is dissolved. Spread atop pie sealing to pastry. Sprinkle top of meringue with 1/3 cup coconut. Bake in preheated 350 degree F oven for 12 - 15 minutes or until meringue is golden.

In my opinion, a double boiler is an important tool for making a cream pie. It's just too easy to stick and scorch the cream filling in a regular saucepan.

Slightly beat the egg yolks, but don't add them to the mixture until you have mixed some of the hot mixture in with them.

Stir some of the hot mixture in with the egg yolks before mixing the egg yolks into the whole batch. Cook for 2 minutes longer after adding the egg yolks.

Remove from heat and add butter and vanilla; . . .

. . . then stir in coconut. Let cool to room temperature.

Pour filling into prepared pastry shell.

Top with meringue.

Spread meringue to edges to seal and sprinkle with 1/3 cup coconut.

Bake at 350 degrees F for 12 - 15 minutes; set your timer so you don't over brown!

Coconut Cream is my husband's favorite pie . . .

. . . so I should give this first slice to him.

This recipe was shared with:
Serendipity and Spice Manic Monday
Cast Party Wednesday
This Chick Cooks
Full Plate Thursday
Bake With Bizzy
It's A Keeper Thursday
Something Swanky Sweet Treats Thursday
Fresh Food Friday
Fat Camp Friday
Sugar Bananas
Sweets For A Saturday
Sweet Indulgences Sunday
Everyday Sisters Sharing Sunday
On the Menu Monday
Delectable Tuesday
MomTrends Friday Food
Big Bears Wife This Weeks Cravings

Coconut Cream Pie is one of my husband's favorite desserts, and it is one of the first pies he wanted me to learn to bake for him after we were married.

Print Recipe

In my opinion, a double boiler is an important tool for making a cream pie. It's just too easy to stick and scorch the cream filling in a regular saucepan.

Slightly beat the egg yolks, but don't add them to the mixture until you have mixed some of the hot mixture in with them.

Stir some of the hot mixture in with the egg yolks before mixing the egg yolks into the whole batch. Cook for 2 minutes longer after adding the egg yolks.

Remove from heat and add butter and vanilla; . . .

. . . then stir in coconut. Let cool to room temperature.

Pour filling into prepared pastry shell.

Top with meringue.

Spread meringue to edges to seal and sprinkle with 1/3 cup coconut.

Bake at 350 degrees F for 12 - 15 minutes; set your timer so you don't over brown!

Coconut Cream is my husband's favorite pie . . .

. . . so I should give this first slice to him.

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Sourdough Bread

The Sourdough Bread experiment has been completed. Six days ago I mixed up a Sourdough Starter and I have been patiently watching and waiting to see the results. Finally today, I baked the bread!

This has been a long wait. Each day I checked on the starter, and stirred it as directed, but not much happened. On the morning of the 5th day, I fed the starter and it bubbled and grew, but the directions said to wait until later in the day to take out any of the starter to use in a recipe. So, last night I had my Sourdough Bread recipe ready. The bread recipe I used belongs to my friend Beth, who has baked Sourdough Bread for many years. I've had her recipe tucked away for a long time.

Print Recipe

Sourdough Bread
1 cup sourdough starter
1/2 cup sugar
1 1/2 cups warm water
1 package (or 2 1/4 teaspoons) dry yeast
1/2 cup oil
1 teaspoon salt
5 - 6 cups flour

In a large bowl, mix together starter, sugar, water, yeast, and oil. Add salt, then flour 1 cup at a time. Place dough in a large glass bowl that has been greased, and slightly grease top of bread dough. Let rise overnight at room temperature, then shape into loaves. Let rise again, then bake at 325 degrees F for about 35 minutes, or until browned. Makes two 9 x 5-inch loaves.

My starter looked about the same on days 2, 3, and 4.

Each morning a layer of clear liquid had settled out on top before the starter was stirred.

On the 5th day the starter was fed and it really came alive! That evening I used the starter to prepare the bread dough and let it rise overnight, as per directions.

Fortunately, I'm an early riser. The bread dough was just about to outgrow the bowl by morning.

The next step was to divide the dough into two loaf pans and let it rise again.

Then bake in a preheated oven for about 35 minutes, or until browned.

Let the bread cool before slicing, if you can.

My husband and I sliced into a loaf while it was still warm.

Today for lunch I had ham and cheddar on sourdough bread, yum!

If you haven't made your Sourdough Starter yet, it is definitely worth a try. The bread is delicious!

This recipe was shared with:

Delectable Tuesday

Naptime Creations - Tasty Tuesday

Creative Juice Workshop

It's A Keeper Thursday

Fresh Food Friday

Fat Camp Friday

Finding Joy in My Kitchen

The Sourdough Bread experiment has been completed. Six days ago I mixed up a Sourdough Starter and I have been patiently watching and waiting to see the results. Finally today, I baked the bread!

Print Recipe

Each morning a layer of clear liquid had settled out on top before the starter was stirred.

On the 5th day the starter was fed and it really came alive! That evening I used the starter to prepare the bread dough and let it rise overnight, as per directions.

Fortunately, I'm an early riser. The bread dough was just about to outgrow the bowl by morning.

The next step was to divide the dough into two loaf pans and let it rise again.

Then bake in a preheated oven for about 35 minutes, or until browned.

Let the bread cool before slicing, if you can.

My husband and I sliced into a loaf while it was still warm.

Today for lunch I had ham and cheddar on sourdough bread, yum!

If you haven't made your Sourdough Starter yet, it is definitely worth a try. The bread is delicious!

This recipe was shared with:

Delectable Tuesday

Naptime Creations - Tasty Tuesday

Creative Juice Workshop

It's A Keeper Thursday

Fresh Food Friday

Fat Camp Friday

Finding Joy in My Kitchen

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Cherry Zucchini Muffins

Here's a great way to use some of your garden's abundance of zucchini, along with one of the summer's best fruits! And in a muffin no less - my favorite way to eat breakfast. These get a nice healthy boost from the fruit and vegetable in addition to whole wheat flour. And, as usual, they passed the taste test with my colleagues - a very discerning group of foodies.

Start by grating your zucchini. I like to place it in a sieve or colander and then I try to squeeze out any excess water.

Set that aside and combine the brown sugar, sugar and milk in a large mixing bowl.

Mix on low speed just until combined. Then add the oil, eggs and vanilla and mix again. Now add the flour, baking powder, salt and cinnamon,

and blend just until the dry ingredients are incorporated. Add the cherries

and the zucchini,

and stir them in until everything is mixed together. Divide the batter among 18 paper-lined muffin cups and then top with turbinado sugar if you want to (I think that gives such a nice finishing touch to muffins!).

Bake for 16-20 minutes, or until a toothpick comes out clean, then cool on a wire rack.

These muffins do really well in the freezer, so you'll never be without a healthy, quick breakfast.

One year ago: Bok Choy Chicken Salad

Two years ago: Hot Fudge Sauce

There are more great ideas at Mangia Monday, Mouthwatering Monday, Muffin Monday, Make a Food "E" Friend Monday, Menu Monday, Your Recipe, My Kitchen, Tempt my Tummy Tuesday, Tuesdays at the Table, Tasty Tuesday, Tasty Tuesdays, Slightly Indulgent Tuesday, A Little Birdie Told Me, Made from Scratch Tuesday, Tasty Tuesday (#2).

Cherry Zucchini Muffins

1 1/2 cups whole wheat flour

1 1/2 cups flour

1 1/2 teaspoon baking soda

1 tsp. salt

1 tsp. cinnamon

2/3 cup sugar

1/4 cup brown sugar

3/4 cup milk

1/3 cup vegetable oil

2 eggs

2 tsp. vanilla extract

1 cup grated zucchini

1 cup chopped fresh cherries

In a large mixing bowl, combine the sugars and the milk and mix on low speed until combined. Add the oil, eggs, and vanilla and mix until blended. Add the flour, whole wheat flour, baking soda, salt and cinnamon and beat on low just until the dry ingredients are incorporated.

Stir in the cherries and zucchini. Divide batter evenly among the 18 paper-lined muffin tins. Bake at 400 for 16-20 minutes, or until a toothpick comes out clean. Cool completely on a wire rack. Makes 18 muffins.

Set that aside and combine the brown sugar, sugar and milk in a large mixing bowl.

Mix on low speed just until combined. Then add the oil, eggs and vanilla and mix again. Now add the flour, baking powder, salt and cinnamon,

and blend just until the dry ingredients are incorporated. Add the cherries

and the zucchini,

Bake for 16-20 minutes, or until a toothpick comes out clean, then cool on a wire rack.

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My Mother's Pie Crust

Today I am making my Mother's Pie Crust recipe, and this post is especially for Cindy, a very sweet blog follower. Cindy has made some kind comments on several of my posts, and she told me that she is working on her pie crust skills. So, I got to thinking about my mother and her pie crust. Probably there is no one who has made more pies than my mother. She whips them up 3 or 4 at a time, and she tries to make sure she has one of everyone's favorite. It's apple for Philip, chocolate for Julie, and so on down the line until she's made the whole family happy. If you tried to find a number for how many pies Mother has baked in her lifetime, it would have to be one of those incomprehensible mathematical terms like infinity.

I have posted about pie crust previously. The last pie crust recipe I used was made with a higher ratio of shortening to flour plus an egg, and it is very tasty, but it is a delicate crust and must be chilled before rolling out. It is also easy to tear and can be frustrating unless you have a good deal of experience in putting together pies. But mother's crust is made with less shortening, is sturdier, easier to handle, and doesn't have to be chilled before rolling. I think this will be the perfect recipe for Cindy, or anyone, to use to practice those pie crust skills.

Print Recipe

My Mother's Pie Crust

2 cups all purpose flour

1 teaspoon salt

2/3 cup vegetable shortening (Crisco)

5 or 6 tablespoons very cold water

1 tablespoon vinegar

In a medium bowl, combine flour and salt. Add shortening and use a pastry cutter to combine with the flour. Stir in water and vinegar. Divide dough into two equal parts. Dough can be used to make 2 single crusts or 1 double crust. Roll out on a floured surface to desired size. Place in pie plate. For a single crust, bake in a preheated 450 degree F oven for 10 - 12 minutes or until browned.