Lemon Poppy Seed Bread

Lemon Poppy Seed Bread

1/3 c. olive oil
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2/3 c. sugar
1/3 c. honey
2 large eggs
2 T. freshly grated lemon zest
1/2 tsp. vanilla extract
1/3 c. buttermilk, well shaken
3 T. fresh lemon juice
2 T. poppy seeds

Preheat the oven to 325 degrees.  Brush or spray a 9" x 5" loaf pan with olive oil.  Cut a piece of parchment paper to fit the bottom of the pan and place it inside.
Whisk together the flour, baking powder, baking soda and salt in a mixing bowl.  Whisk together the sugar, honey, olive oil, and eggs in a separate bowl until well mixed, then stir in the lemon zest and vanilla.  Combine the buttermilk and lemon juice in a liquid measuring cup.
Alternate adding the dry ingredients and then the buttermilk mixture to the egg mixture, stirring after each addition until just incorporated.  Gently stir in the poppy seeds.  Do not overmix.
Pour the batter into the pan, spreading it evenly.  Bake for 40 to 45 minutes until browned and a toothpick inserted into the center comes out clean.  Let cool in the pan for 15 minutes then remove from the pan.  Remove theparchment paper and discard.

Cinnamon Apple Muffins

Cinnamon Apple Muffins

1 c. sugar
2 c. flour
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 medium apples, peeled, cored, quartered then diced
1/3 c. walnuts, chopped
2 large eggs
1 c. plain Greek yogurt
1/2 c. butter, melted
1 1/2 tsp. vanilla or 1 1/2 T. Calvados apple brandy
1/4 c. brown sugar
1/4 tsp. cinnamon

Place cupcake liners inside muffin tins.  The recipe will make 12 - 18 muffins.
Preheat the oven to 400 degrees.
Whisk together the sugar, flour, baking soda, salt, cinnamon and nutmeg in a medium bowl.  Add the diced apples and walnuts, tossing to coat.
In a small bowl, whisk together the eggs, yogurt, butter and vanilla (or Calvados).  Gently fold the liquid mixture into the flour mixture until just combined.  Don't over mix.  Divide the batter among the muffin cups.
In a small bowl, mix brown sugar with cinnamon.  Sprinkle a little of the mixture over the top of each muffin.
Bake the muffins at 400 degrees until brown around the edges and they spring back when touched, 16 - 18 minutes.  Remove the muffin pan to a wire rack to cool for about 5 minutes.  Then place the muffins onto the wire rack to cool.  Serve warm or at room temperature.  Store in an airtight container at room temperature for up to 2 days or freeze in a plastic container for longer storage.

Dark Chocolate Almond Cherry Bark

Dark Chocolate Almond Cherry Bark

3/4 c. roasted unsalted almonds, coarsely chopped
1/2 c. dried sweet cherries, coarsely chopped
6 ounces bittersweet chocolate, chopped

Place the almonds and cherries in a bowl.
Place the chocolate in a microwave-safe measuring cup.  Microwave on High for 1 minute or until the chocolate melts, stirring every 15 seconds.  Add the chocolate to the nut mixture, stirring just until combined.  Spread the mixture on a foil lined pan; freeze 1 hour.  Break into pieces; serve immediately.

Oat and Pistachio Sandies

Oat and Pistachio Sandies

1 c. flour
1 c. oatmeal
1 c. raw pistachios
1/2 tsp. salt
1/2 tsp. baking soda
1 c. (2 sticks) unsalted butter
1/3 c. sugar
1/4 c. powdered sugar

Set out butter to warm to room temperature.
Pulse flour, oatmeal, pistachios, salt and baking soda in a food processor to combine.  Small pieces of oatmeal and pistachio should still be visible.
Using an electric mixer on medium-high speed, beat butter, sugar and powdered sugar about 5 minutes.  Mixture will look light and fluffy.  Reduce the speed to low and add the dry ingredients, mixing just until blended.  Divide the dough between 2 sheets of plastic wrap and shape into 1 1/2" diameter logs.  Chill until firm, at least one hour.
Place racks in lower and upper thirds of the oven; preheat to 350 degrees.  Using a serrated knife, slice the logs into 1/4" thick rounds and place on parchment-lined baking sheets, spacing about 1/2" apart.  Bake, rotating the baking sheets once, until the cookies are golden brown around the edges, 10 - 12 minutes.  Transfer to wire racks: let cool.

The dough can be chilled up to 5 days or frozen up to 1 month.

Corn Pudding

Corn Pudding

2 eggs, lightly beaten
8 oz. sour cream
1 can creamed corn
1 can whole kernel corn (drained)
1 small box cornbread mix
1 T. sugar
Salt & pepper

Mix everything together and bake in a greased casserole dish for 90 minutes at 350 degrees.

Raspberry White Chocolate and Almond Trifle

RASPBERRY WHITE CHOCOLATE AND ALMOND TRIFLE

3½ c. chilled heavy whipping cream
7 oz. crisp ladyfinger cookies
1 c. raspberry jam
12 oz. high quality white chocolate (like Lindt brand)
18 oz. frozen unsweetened raspberries
1¼ tsp. almond extract
6 oz. fresh raspberries
½ c. sugar
¾ c. sliced almonds
½ c. water.

Chop the white chocolate. Bring 1 cup cream to simmer in a saucepan. Remove from heat. Add the chopped white chocolate; whisk until smooth. Cool about 10 minutes. Beat 2½ c. cream and ½ tsp. almond extract to soft peaks. Fold in the white chocolate mixture. Stir sugar and water in a saucepan over medium heat until the sugar melts. Mix in ¾ tsp. almond extract; remove from heat. Set the frozen raspberries out to partially thaw. Quickly submerge 1 ladyfinger in the syrup; shake off excess. Place the dipped ladyfinger in the bottom of a 14-cup trifle dish. Repeat with enough ladyfingers to cover the bottom of the dish. Melt the raspberry jam over low heat in a saucepan. Spread 1⁄3 of the melted jam over the ladyfingers in the dish. Top with 1⁄3 of the partially thawed raspberries using the juice. Spread 1⁄3 whipped cream mixture over the raspberries. Repeat the layers 2 more times. Mound the fresh raspberries in the center of the trifle. Sprinkle almonds around the edge. Cover and chill at least 5 hours and up to 24 hours.

Excerpt From: Kerrey, Deb. “Gourmet Simplified Delicious Desserts" available at www.smashwords.com

Chocolate Pudding or Chocolate Pie

Chocolate Pudding or Chocolate Pie

2 c. whole milk
1/2 c.
3 egg yolks
1/4 c. cornstarch
1/4 tsp. salt
4 oz. semisweet chocolate, chopped
1 oz. unsweetened chocolate, chopped

In a medium saucepan, heat the milk with 1/4 c. of the sugar until bubbles form around the edge.  In a large bowl, whisk the egg yolks with 1/4 c. of the sugar, the cornstarch and salt.  Gradually whisk in the hot milk mixture.  Pour the mixture into the saucepan and cook over moderate heat, whisking constantly, until very thick, about 3 minutes.  Remove from the heat and whisk in the semisweet and unsweetened chocolate until smooth.

You can put this pudding into individual cups or one medium bowl.
You can also put this filling into a baked pie crust, a graham cracker crust or a chocolate crumb crust.
If making a pie, the pie needs to be refrigerated for at least 3 hours before you cut it.
All of these servings benefit from putting homemade whipped cream on top!