Comments on: Other Desserts

By: Catherine

Catherine — Tue, 11 Aug 2009 02:47:00 +0000

Thank you–this looks fantastic…and perfect for all those lemons and limes our neighbor gives us.

By: sue

sue — Tue, 11 Aug 2009 01:22:51 +0000

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 oelman

sue oelman — Wed, 04 Feb 2009 15:10:37 +0000

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: Catherine

Catherine — Tue, 27 Jan 2009 19:34:17 +0000

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