Ingredients
This delicious hybrid, the specialty of my dear friend Jean Turpen, is one of those desserts that American bakers love -- it is relatively easy, makes enough for a crowd, and is utterly irresistible. Baked in a jelly-roll pan, it's a cross between a cobbler, a pie, and a big cookie. The pie can be made with just about any seasonal fruit -- peaches, nectarines, and Italian purple plums are all excellent substitutes for the apples -- adjusting the amount of sugar as needed. A layer of crushed cornflakes on the bottom crust soaks up and thickens the fruit juices so the consistency is always perfect.
These simple truffles feature a hint of Crème de Cassis liqueur, to pick up the berry flavor in late bottled vintage Port wine. Make sure to finely chop the chocolate before you begin, or it may not completely melt when whisked with the cream. If there are lumps in your truffle mixture, set it over a slightly larger bowl of hot (not boiling) water and stir until melted.
A homemade gelatin dessert without artificial flavors and synthetic dyes is a great thing that almost nobody gets to experience anymore. It is simple - a good fruit juice jelled with unflavored gelatin.
This is an easy-to-make crust that is flaky and tender and tastes like butter. The butter is pared down to what I consider to be the minimum amount possible. The flour/butter mixture is chilled midway through the process so that when the dough is rolled, the hard butter forms flat sheets, increasing the flakiness of the dough. Some of the usual butter is replaced with sour cream, which has less fat and calories but adds to the tenderness and richness of the crust. A pinch of baking powder adds a degree of lightening.
One of my all-time favorite desserts, raspberry gratins are a cinch to make if you have frozen, unsweetened raspberries on hand, as I always do, and good store-bought cookies. I give two variations: one is made with packaged chocolate chip cookies - who doesn't love the combination of chocolate and raspberries? - and one with buttery shortbread. (I use Mrs. Fields individually wrapped boxed chocolate chip cookies and Walkers Pure Butter Shortbread from the supermarket, although other brands - or even homemade cookies - can be substituted.)
Ingredients
Ingredients
Ingredients
The juicy crushed berries make a nice spread with bread, and a delicious filling for cake. But this kind of sweet preserve also has a place on the dinner table.