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Desserts

Suet Pudding – Grandma Elma Cary McP

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1/2 cup suet. ground or shopped fine

1 cup boiling water

salt

2/3 cup molasses

1 teaspoon soda

Enough flour to make a stiff batter

Raisins – optional

Put water over suet, add salt, and let stand for a few minutes.

Add molasses, soda and raisings.

Add enough flour to make a stiff batter.

Steam until done on top of stove in steamer or double boiler.

Serve sliced with hard sauce.

Recipe from wedding shower box of recipes 1982. Family tradition for Christmas

Which Cinnamon to use?

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Vietnamese Cinnamon

The strongest, richest, and sweetest cinnamon around.

Stronger and more intense than traditional cinnamon, this spicy and robust variety gives a bold and vibrant taste to your baked goods. It’s sweeter, more aromatic, and more powerful than the cinnamon commonly sold in supermarkets. Because of its higher oil content, it disperses more fully to deliver a memorable sweet-yet-spicy cinnamon flavor. Considered by many to be the world’s finest cinnamon, Vietnamese cinnamon (a.k.a. Saigon cinnamon) is ground from cinnamon grown in Vietnam. Our cinnamon is imported and milled in the USA for the freshest product making our blend a top-seller, demanded by savvy cooks and bakers nationwide.

I buy my Vietnamese Cinnamon from King Arthur Baking Company

I also have bought Organic Saigon Cinnamon from Wellsey Farms (BJ’s Wholesale) Ground Saigon Cinnamon in 10.8 oz bottles

The everyday cinnamon I get from Oak Hill Bulk Foods for recipes that really don’t need the more expensive variety

 

 

Pumpkin Bars with Cream Cheese Frosting

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Tried a new pumpkin bars recipe since I could not find old one.

Credit to https://chocolatewithgrace.com/pumpkin-bars-with-cream-cheese-frosting/

2 cups granulated sugar
1 cup vegetable oil or canola oil
15 ounces pumpkin puree (not pumpkin pie filling) – one single can solid pumpkin is 15 ounces
4 eggs
2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon salt

Cream Cheese Frosting Ingredients
8 ounces cream cheese softened
1/2 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla
1/8 teaspoon salt

Preheat oven to 350 degrees and grease a 9×13 inch baking pan.
In large bowl beat together the eggs, sugar, oil. and pumpkin until well combined.
In separate bowl, whisk together the flour, baking soda, spices and salt.
Add the dry ingredients to the wet and gently stir until well combine. Pour into prepared pan
Bake for 28 to 30 minutes or until a toothpick inserted in the middle comes out clean.
Let cool completely

For Frosting
Beat the cream cheese and butter on high until smooth. Beat in powdered sugar and vanilla and salt until smooth. DO NOT OVERBEAT. Spread on top of completely cooled bars Cut into bars.

Optional: chopped nuts on top of frosting to decorate.

Southern Banana Pudding with Vanilla Wafers

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1 package (3 1/2 oz) banana flavored instant pudding mix
1 1/2 cups milk
1/2 tsp vanilla extract
1 1/2 cups whipped topping, divided
40 vanilla wafer cookies, divided
2 bananas, sliced, divided
1/2 cup caramel topping
2 tbl chocolate topping for drizzle on top

In a medium bowl, combine the pudding mix, milk, and vanilla. With electric mixer, beat for 1 to 2 minutes or until thickened. Add 1 cup of whipped topping.

In a 1 1/2 quart round dish, layer half of the wafer cookies, bananas, and pudding. Drizzle with topping. Repeat layers, ending with pudding.

Top with remaining 1/2 cup whipped topping. Top with 3 crushed cookies, if desired.

Makes 6 to 8 servings

Source of Recipe: the box of Vanilla Wafers cookies

 

 

 

Sticky Toffee Pudding with Dates

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Original Source:  https://www.browneyedbaker.com/sticky-toffee-pudding-recipe/

Adaption One: https://www.davidlebovitz.com/warm-sticky-toffee-pudding/

Adaption Two (mine made in 2020 ) – same basic recipe but I used dark brown sugar, molasses and added some candied fruit. Definitely need to serve warm!!

Sticky Toffee Pudding demands to be served warm. I mean, think about it: soft dates, gobs of toffee, and buttery cake. If you’re going to eat a cake smothered in creamy, sugary toffee sauce, if you don’t eat it warm, you’re missing out on of one life’s great pleasures.

For the toffee sauce

2 cups (500ml) heavy cream
1/2 cup (90g) demerara or muscovado sugar, or another dark brown sugar
2 1/2 tablespoons golden syrup or molasses
pinch of salt

For the pudding

6 ounces (180g) pitted dates, snipped or chopped
1 cup (250ml) water
1 teaspoon baking soda
optional: 1/3 cup (40g) candied ginger, chopped
1 1/4 cups (175g) flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
4 tablespoons (55g) unsalted butter
3/4 cup (150g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1. Preheat the oven to 350F (190C) and butter an 8 1/2-inch (24cm) porcelain soufflé dish (or similar-sized baking dish.)
2. Make the toffee sauce by bringing the cream, demerara or turbinado sugar, golden syrup (or molasses) and salt to a boil in a medium saucepan, stirring often to melt the sugar.
3. Lower heat and simmer, stirring constantly for about 5 minutes, until the mixture is thick and coats the spoon. Pour half the sauce into the prepared soufflé dish and place the dish in the freezer, and reserve the other half for serving.
4. To make the pudding, in a medium saucepan, heat the dates and water. Once the water begins to boil, remove from heat and stir in the baking soda. Add the ginger, if using, then set aside, but keep it slightly warm.
5. In a small bowl, sift together the flour, baking powder, and salt.
6. In the bowl of a standing electric mixer, or by hand, beat the butter and granulated sugar until light and fluffy. Gradually beat in the eggs, then the vanilla. (Don’t be alarmed if the mixture looks a bit curdled.)
7. Stir in half of the flour mixture, then the date mixture, then add the remaining flour mixture until just mixed. Don’t overbeat the batter.
8. Remove the soufflé dish from the freezer and scrape the batter into the soufflé dish and bake for 50 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
9. Remove the pudding from the oven, and let cool slightly before serving.

Serving: Spoon portions of the cake into serving bowls and douse with additional warm toffee sauce. Whipped cream or vanilla ice cream are good accompaniments, although I enjoy it just as it is.

Note: To make the pudding in advance, bake the cake without the toffee in the bottom. Let cool, then cover until close to serving time. Poke the cake about fifteen times with a chopstick. Distribute half of the sauce over the top, as shown in the photo, cover with foil, then re-warm in a 300F (150C) oven, for 30 minutes.

Classic Apple Crisp – Emeril Lagasse made in Cast Iron Pan

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Searched for different apple crisp recipes. Have not found one with the right topping yet. Found a video featuring Emeril Lagasse that looks closest to what I want.

CLASSIC APPLE CRISP SERVES 6 to 8 4 tablespoons (1/2 stick) cold unsalted butter cut into 1/2-inch pieces, plus 1 tablespoon for skillet, room temperature 1/2 cup all-purpose flour 1/4 cup light-brown sugar 1/4 cup plus 3/4 cup granulated sugar 1/4 teaspoon salt 3 Granny Smith apples 3 Golden Delicious apples 2 teaspoons fresh lemon juice 1 tablespoon plus 1 teaspoon cornstarch 1 teaspoon cinnamon Place a rack in the center position and preheat the 375 degrees. Butter a 9 or 10-inch cast-iron skillet with 1 tablespoon butter. Set aside. In a medium bowl, combine flour, brown sugar, 1/4 cup granulated sugar, and salt. Add cold butter pieces and work them in with two forks, a pastry blender, or your fingers until the mixture resembles coarse crumbs. Refrigerate crumb topping while preparing the filling. Peel and core the apples. Cut in half and cut each half lengthwise into 6 slices. Place the slices in a large mixing bowl and toss with lemon juice after each addition. Add the remaining 3/4 cup of granulated sugar, cornstarch, and cinnamon. Using a large spoon, stir well to combine. Transfer apples to prepared skillet and crumble topping evenly over apples. Bake until golden brown and bubbling, about 45 minutes to 1 hour. Transfer skillet to a wire rack to cool for at least 10 minutes before serving. Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.

Apple Of My Eye Crisp

INGREDIENTS

  • 1 tablespoon plus
  • 4 tablespoons (1/2 stick) cold unsalted butter cut into 1/2-inch pieces
  • 1/2 cup all-purpose flour
  • 1/4 cup light brown sugar
  • 1/4 cup plus 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 3 Granny Smith apples
  • 3 Golden Delicious apples
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1 teaspoon cinnamon

DIRECTIONS

  • Make sure the oven rack is in the center position and preheat the oven to 350?F.
  • Grease a 9 by 9-inch baking dish with 1 tablespoon of the butter. Set aside.
  • Place the flour, brown sugar, 1/4 cup of the granulated sugar, and the salt in a medium mixing bowl.
  • Add the remaining 4 tablespoons of butter pieces and work them in with two forks, a pastry blender, or your fingers until the mixture resembles coarse crumbs. Refrigerate the crumb topping while preparing the other ingredients.
  • Peel and core the apples. Now cut one apple in half. Place one apple half flat on the cutting board and cut lengthwise into 6 slices.
  • Place the slices in a large mixing bowl and use your hands or a wooden spoon to toss with the lemon juice.
  • Repeat with the remaining apples, tossing with lemon juice after each addition.
  • Add the remaining 3/4 cup of granulated sugar, the cornstarch, and the cinnamon to the apples and stir well with a large spoon.
  • Pour the apples into the prepared baking dish and crumble the topping evenly over the mixture.
  • Bake until golden brown and bubbling, about 1 hour and 15 minutes.
  • Using oven mitts or pot holders, remove the dish from the oven and cool on a wire rack for 10 minutes before serving.
  • Be careful coring and slicing apples! Have an adult help you. And heyóbe really careful taking the hot, bubbly crisp out of the oven.
  • If you want to make a pie instead, just pour the apples into an (unbaked) store-bought or premade piecrust and proceed as directed above to make an apple crumb pie!

Really delicious, but I think the amounts for the topping should be doubled from what was published on the website. Was looking for the larger  clumps of topping.

Blueberry Zucchini Squares

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Blueberry Zucchini Squares

2 cups shredded zucchini (do not pack)
1/2 cup buttermilk
1 tablespoon grated lemon zest
3 tablespoons lemon juice
1 cup butter, softened
2-1/2 cups sugar
2 large eggs, room temperature
3-1/4 cups plus 2 tablespoons all-purpose flour, divided
1 teaspoon baking soda
1/2 teaspoon salt
2 cups fresh or frozen blueberries
GLAZE:
2 cups confectioners’ sugar
1/4 cup buttermilk
1 tablespoon grated lemon zest
2 teaspoons lemon juice
1/8 teaspoon salt

Preheat oven to 350°. Grease a 15x10x1-in. baking pan.
In a small bowl, combine zucchini, buttermilk, lemon zest and lemon juice; toss to combine. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, 1 at a time. In another bowl, whisk 3-1/4 cups flour, baking soda and salt; gradually add to creamed mixture alternately with zucchini mixture, mixing well after each addition. Toss blueberries with remaining flour; fold into batter.
Transfer batter to prepared pan, spreading evenly (pan will be full). Bake 30-35 minutes or until light golden brown and a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
In a small bowl, mix glaze ingredients until smooth; spread over top. Let stand until set.

 

Test Kitchen Tips

  • If you don’t have buttermilk in your fridge, make your own by mixing 1 to 2 tablespoons of lemon juice or vinegar into 1 cup of milk. Allow it to sit for 5-10 minutes.
  • Line your pan with parchment paper for easy removal and cleanup!

 

 

Editor’s Note

If using frozen blueberries, use without thawing to avoid discoloring the

I’ve been looking for things to do with all the zucchini coming from my garden this year. This recipe was great, so simple and extremely moist. Because I was using a glass baking dish the edges were getting darker than the middle so 15 minutes into baking I reduced the oven temperature to 325 to allow it to bake more evenly. A lot of people on here said that they reduced the amount of sugar because they thought it would be too sweet; but I add the directed amount and I thought it was perfect ?? My only issue, which really isn’t an issue at all is they are calling it a square, but it is definitely more cake like which isn’t a bad thing. If you haven’t tried this recipe yet you should ??

made 08/01/2020 – very sweet – would reduce amount of sugar next time. Be sure to use the right size pan. I used the full half sheet pan.