Desserts
Cinnamon Toasted Tortilla Chips
1/4 cup sugar 1/2 tsp ground cinnamon 4 flour tortillas 3 Tbs butter, melted In a small bowl combine sugar and cinnamon. Brush tortillas with melted butter. Then sprinkle with 1 tablespoon of sugar mixture. Cut each tortilla in 8 triangles. Preheat oven to 350 degrees. Place tortillas sugar side up on ungreased baking sheet. […]
Continue ReadingButterscotch Budino with Caramel Sauce and Rosemary Pine Nut Cookies
The Best Dessert Ever! I know you are going to look at this recipe and say it’s way too involved, but this is probably one of the best desserts I have ever had. It’s from Nancy Silverton, Pizzeria Mozza “A budino is really just a pudding. But this budino, with its deep buttery-caramel flavor and thick, velvety […]
Continue ReadingPassover Lemon Cheesecake
A Refreshing Citrusy Cheesecake Last night, my friend Joan, asked me to suggest a Passover recipe. Here is an idea – Lemon Cheese Cake, which uses almonds and matzo cake meal to make a wonderfully textured crust for this refreshing, citrusy cheesecake. After Passover, instead of pulling out the graham crackers again, experiment with other […]
Continue ReadingRosemary Marshmallow Squares
Grown Up Rice Crispy Treats I love this grown up version of rice crispy treats. I can just picture the kids faces as they say, “Mom, what did you do to the Rice Crispy treats?” Rosemary Marshmallow Squares Serves 12 1/2 cup (1 stick) butter 1 Tbs finely […]
Continue ReadingCoeur à la Crème
This classic, heart-shaped dessert is basically a no-bake, crustless cheesecake. Coeur à la crème molds are perforated, heart-shaped. You can also rig up makeshift molds by cutting the sides of four 12-ounce paper cups to 3 inches high. With a toothpick, poke 12 holes in the bottom of each. Line with cheesecloth; fill as directed. […]
Continue ReadingApple Maple Cottage Pudding
A new “old” dessert I found this recipe by Helen Dollaghan from the Nov. 3, 1985, edition of The Denver Post. It looks like a dessert worth trying. Apple Maple Cottage Pudding Serves 9 or more 6 cups (about 2 lb) peeled, cored, cubed apples 1/4 cup maple syrup 4 ½ tsp cornstarch 1Tbs water ½ stick […]
Continue ReadingPineapple Upside-Down Cake
Jiffy I love Jiffy boxed mixes. I grew up eating them. There is something wonderfully old fashioned about the packaging and the product. One of my favorite desserts to make is pineapple upside down cake. I use the golden yellow cake mix and add the pineapple juice from the canned pineapple instead of the water. It is simple and […]
Continue ReadingThe Catcher in the Rye and the Brown Betty
A brown betty is a spiced fruit dessert with buttered breadcrumbs or cake-crumb topping that turns golden brown as it cooks. It is similar to a cobbler or a bread pudding. The most popular Brown Betty uses apples, but this one uses pears. A Brown Betty dessert is unfavourably mentioned in J. D. Salinger’s 1951 […]
Continue ReadingPear Brown Bettys
The Catcher in the Rye and the Brown Betty A brown betty is a spiced fruit dessert with buttered breadcrumbs or cake-crumb topping that turns golden brown as it cooks. It is similar to a cobbler or a bread pudding. The most popular Brown Betty uses apples, but this one uses pears. A Brown Betty […]
Continue ReadingNew Year Cookies
Happy New Year! During the early part of the 18th century North Americans began to use the word ‘cookie’ to define a small, sweet, flat or slightly raised confection. The word ‘cookie’ appears to come from the Dutch word “koekje or koekie” and refers to a small cake. Alan Davidson in The Oxford Companion to Food […]
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