This is a category that is not going to flow-eth over since I consider my signature The Rich Chocolate Dessert. If pressured to make a non-chocolate dessert (why that happens I do not know; I chalk it up to another of life’s little mysteries), I do have a couple of good stand-bys. But…would really appreciate your help in filling out this category.
Pavlova with Passion Fruit (Reader Recipe, The Third Unconfidential Cooks’ Dinner)
Raspberry Crumbles Plus One More…
Melon Surprise (Reader Recipe)
Kataif-Honey Shredded-Dough Pastry (Reader Recipe)
Strawberry-Ice-Cream Angel Food Cake with Balsamic-Macerated Strawberries
Coffiesta Sundae (Reader Recipe)
The Queen of All Carrot Cakes (Reader Recipe, The First Unconfidential Cooks’ Dinner)
Chatting with Gail Monaghan…Plus the Recipe for her Favorite Dessert (Reader Recipe)
Mango-Raspberry-Strawberry Bombe
Frozen Lemon Meringue Bombe (Reader Recipe)
“Egg Whites” (Reader Recipe, The First Unconfidential Cooks’ Dinner)
Strawberry Cake with White Chocolate Frosting (The First Unconfidential Cooks’ Dinner)
“One-Minute” Blueberry Tart (Reader Recipe)
Meyer Lemon Bars
Chinese Steamed Sponge Cake (Reader Recipe)
Valentine’s Day Cupcakes (Reader Recipe)
Sue’s Lemon Pudding Cake (Reader Recipe)
Blueberries and Barbados Cream
Strawberries Macerated in Balsamic Vinegar
This, just in, from Hilary who sends a favorite recipe for a non-chocolate dessert (I got the hint that I need to add to that category!)–Teddie’s Apple Cake….
Hi Catherine,
Thanks for sending me the link. I can’t wait to try some of your recipes, especially the chocolate flourless cake! I have a recipe that Will discovered at the house of one of his friends and insisted I get the recipe. I have been making it ever since and it always gets rave reviews. I am sending you the recipe as it appears, but I change it in a few ways. I do not add the walnuts or the raisins as they are not popular items in my household. I’m a little more generous with the cinnamon then the recipe suggests. I simply prepare the mixtures by simple wooden spoon, never used a paddle mixer. I also always make it in a ceramic round slightly larger than pie size pan. The cake gets a little crunchy on the top (convection oven) and I think this just adds to the success of the cake. I simply serve the cake in the ceramic dish, no need to flip it. This cake is a big hit with adults and kids!
I have a non chocolate dessert to add to your list:
Teddie’s Apple Cake
Recipe appeared in the NY Times in an article by Jean Hewitt 11/4/07
Butter for greasing pan
3 cups flour, plus more for dusting pan
1 ½ cups vegetable oil
2 cups sugar
3 eggs
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
3 cups peeled, cored and thickly sliced tart apples like Honeycrisp or GrannySmith
1 cup chopped walnuts
1 cup raisins
Vanilla ice cream (optional)
Preheat over to 350 degrees. Butter and flour a 9 inch tube pan. Beat the oil and sugar together in a mixer (fitted with a paddle attachment) while assembling the remaining ingredients. After about 5 minutes, add the eggs and beat until the mixture is creamy.
Sift together 3 cups of lour, the salt, cinnamon and baking soda. Stir into the batter. Add the vanilla, apples, walnuts and raisins and stir until combined.
Transfer the mixture to the prepared pan. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan before turning out. Serve at room temperature with vanilla ice cream, if desired. Serves 8
Regards,
Hilary
By: Catherine on January 27, 2009
at 11:34 am
Such an EASY dessert and refreshing for summer. Always nice to have a “do ahead” and a light ending to a grilled dinner. Works well for a large crowd and also for picnics.
Marinated Blueberries
3 Cups cleaned blueberries
1/2 Cup pure maple syrup
Marinate the above for 2 hours or up to overnight. Prior to serving, whip 1 cup whipping cream. Fold in and serve. Add a couple of fresh mint leaves, if available, for color.
By: sue oelman on February 4, 2009
at 7:10 am
Here’s a Lemon/Lime Ice Cream that’s easy and VERY tart and another use for those Meyer Lemons when you have too many (say what?).
1.5 Cups lemon juice
1 Cup lime Juice
3-4 Cups sugar (I use 3.5 cups and my husband says it is FAR to tart)
Boil together the above (you may add lemon and lime zest to your own palette). Cool, then add
2 half pints unwhipped whipping cream
2 pints half and half.
Put in loaf pan or other deep metal pan and freeze.
Makes 1/2 gallon so if it’s too tart it takes a LONG time to eat it all – recipe says it serves 8 – i’d say it serves a multitude!
Keeps well for months and goes nicely with many fresh fruits for an easy and light dessert
By: sue on August 10, 2009
at 5:22 pm
Thank you–this looks fantastic…and perfect for all those lemons and limes our neighbor gives us.
By: Catherine on August 10, 2009
at 6:47 pm