Apple Cranberry Crisp and Review

Several months ago, I mentioned an upcoming review. And this post has actually been in need of some editing for quite some time. I know you've been on the edge of your seat to see what I was going to say.  I apologize for the delay.  Earlier this year, my family was stricken with many an illness.  Within this whole cycle of sickness, I decided to do some early spring cleaning (HA!  And now it is almost summer).  In that process, I got rid of 15 garbage bags worth of stuff that had cluttered my life.  I decided, if it wasn't helping me, it's getting the boot.

Happily, many things have remained with me.  Only useful things, mind you.  Among those which I have found most useful recently, is this handy little number.  The Microplane 45000 Gourmet Coarse Grater. A friend recommended this brand to me, so when I had the chance, I snatched one up from CSN, and I have not turned back.  My old hand held grater was probably never as sharp as this new one.

The grater comes with a sheath, keeping it protected in the knife drawer, or whichever gadget location of choice.  So far, I've used it on hard cheese, semi soft cheese, and for zesting oranges, but I know it also works well for grating chocolate.

The friend who recommended this wonderful gadget moved away and left me with some cranberries.  I did a quick search and found this recipe which turned out pleasingly sweet and tart.  So great, in fact, that I didn't get a picture of the end result.  Pictures of the process will have to do.

Apple Cranberry Crisp
by Emeril via Martha Stewart Recipes

unsalted butter for baking dish

• 2 1/2 - 3 pounds sweet, firm apples, such as Gala or Braeburn, peeled, cored, and cut into 1/2-inch dice
• 12 ounces cranberries (fresh or frozen)
• 1/2 cup sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon grated orange zest, plus 1 tablespoon fresh orange juice
• Crisp Topping (see below)

1. Preheat oven to 375 degrees. Butter a 9-by-13-inch baking dish.
   
2. In a large bowl, combine apples, cranberries, sugar, flour, vanilla, and orange zest and juice. Transfer to baking dish and sprinkle with topping.
   
3. Bake until topping is browned and juices are thick and bubbling around edges, 55 to 60 minutes. Let cool 15 minutes before serving.
   
   you can use fresh or frozen berries and there is no need to defrost before using.
   

Strawberry Holiday Trifle

We had a large group out here a few weeks ago when our little baby Jude was blessed at Church. I asked my friend Natalie for a suggestion on what I should make for dessert. She suggested her trifle recipe. All I can say is wow. This is probably my new favorite dessert, and I may or may not have eaten a little too much of it. With almost 20 people at our house that day, the only complaint was that they couldn't have seconds.

Strawberry Holiday Trifle
by Perrys' Plate

4 pints strawberries, rinsed, hulled and chopped
3 T. sugar
¾ c. slivered almonds (I didn't have these and it was still great)
Cool whip/homemade whipped cream
¾ c. strawberry wine or equivalent (jam maybe? I left this out)
1 Recipe Custard
1 Recipe Sponge Cake

Chop up berries and combine with sugar. Refrigerate for a couple of hours until they get really juicy. Spoon one cup custard on bottom of trifle bowl. Sprinkle with ¼ c. almonds. Layer ½ of cake cubes over custard; brush cake with ½ of wine. Spoon 2 c. berries over cake layer; top with 1 c. custard. Repeat layers. Top with remaining custard. Cover and chill. Top with cool whip and sprinkle with remaining almonds. Makes 15 servings.

Custard:
2/3 c. sugar
2 T. cornstarch
¼ t. salt
2 c. milk
4 egg yolks, lightly beaten
2 T. butter/marg.
1 ½ tsp. vanilla
1/2 c. whipping cream, whipped (or Cool Whip)

Whisk together sugar, cornstarch, salt and milk in a saucepan. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir about ¼ of mixture into egg yolks; add egg yolk mixture back into saucepan, stirring constantly. Cook over medium heat, stirring constantly, 2 min. Remove from heat; add butter and vanilla, stirring until butter melts. Cover with plastic wrap, gently pressing it onto surface; chill at least 2 hours. Fold whipped cream into custard. Makes 3 ½ cups.

Sponge Cake:
2 eggs
1 c. sugar
1 c. flour
1 tsp. baking powder
¼ tsp. salt
½ c. milk
2 T butter
1 tsp. vanilla

Beat eggs at high speed with electric mixer 3 min or until thick and pale. Gradually add sugar; beat 4 min. Combine flour, baking powder and salt; gradually fold into batter. Combine milk and butter in saucepan; cook over low heat until butter melts (or zap in the microwave). Gradually stir milk mixture and vanilla into batter. Pour into 2 greased and floured 8” round cake pans. Bake at 350 for 16 min or until toothpick comes clean. Cool on wire racks for 10 min. Remove from pans; cool completely on racks. Cut into 1 in. cubes. (the more cubes you chop up, the easier it is to spread in the nice trifle dish).

Sare's notes:
1. Always make homemade whipped cream. So so so good!
2. Make everything the day/night BEFORE you plan on assembling the trifle. It makes things a lot easier on you because everything needs a few hours to chill and set.
3. This is great for a party. If you make it for a family of 4, don't blame me for your need to do more sit-ups, laps, or squats. I may or may not have made this again, on my husband's birthday this week, and ate it for breakfast and lunch the next day. No wonder my baby is experiencing a dairy sensitivity right now, and I will soon be posting some dairy free recipes.

Strawberry Tart with Coconut Crust

I think it is becoming a bad habit of mine to NOT plan desserts. I forget to buy ingredients, and I end up making something based solely on what we have in the fridge and cupboards. That has happened several times recently when we've had dinner with friends (either when we're having guests, or we are the guests). Luckily, I keep a well-stocked cupboard (sometimes).

I love strawberries, and I love coconut, so when I found this little recipe while flipping with fury through some cookbooks, I knew it would be perfect.

Strawberry Tart with Coconut Crust
inspired by Gold Medal Simple Spring Desserts, No. 36

Coconut Pastry (see below)
1 package (8 oz) cream cheese
3/4 C. marshmallow creme
3 1/2 C berries (I used strawberries, but you could also do an assortment)

Coconut Pastry
1 C. all-purpose flour
3/4 cup shredded coconut
6 T. butter, softened
2 T. sugar
1 egg yolk


Heat oven to 350. Blend all pastry ingredients together. Place pastry onto a pizza stone, and form into a circle about 11 inches in diameter. Press firmly and bake for 20-25 minutes or until golden. Allow to cool completely.

While pastry is cooling, wash and slice strawberries.

Mix together softened cream cheese and marshmallow creme until smooth. Spread over the crust, and top with the strawberries.

Sare's notes:
1. The original recipe called for an apricot preserve spread to top the whole thing, but I think it tasted just fine like this.
2. The recipe also used a variety of berries as well as kiwi fruit (really pretty), but, alas, I only had strawberries.

mmm strawberries.

Coconut Ice Cream Pie With Mango Puree

Sometimes inspiration is a result of necessity. Two weeks ago, Saturday was a very busy (and hot!) day. We had a lot to do, and there was no time to go to the store. Around 8:30 that night, I remembered that I didn't know what I was going to do about dessert for our Sunday dinner (we were having guests). I was a little worried. I didn't want to bake anything because it was hot. Even at 8:30 at night, we were still roasting, and even on a good day, our little kitchen turns into instant inferno when you turn on the oven.

So, non-baked dessert...hmm. I started checking the fridge, freezer, and cupboards. Ice cream, coconut milk, ground pecans, mango...hmmm.

I like to try experiments that I know will work, and for the most part, I had total confidence in this one, at least flavor-wise. I am always nervous about ice cream actually freezing. But this worked and it was an awesome, cool summer treat. Even though Asher didn't seem to notice when I gave him some the next day. He had his priorities, I guess.

Coconut Ice Cream Pie with Mango Puree
by Sare (that's me!)

1/2 Carton of Vanilla Ice cream (approximately 4 measured cups)
1 can Coconut Milk (do NOT use low fat)

Crust:
1 C. pecans, ground (use a food processor)
1 C. rice krispies, ground
1/2 C. (1 stick), butter, melted
2 T. brown sugar

topping:
1 C. mango, chopped
2 T. sugar
3 T. water

garnish:
toasted coconut flakes

I almost don't need to put actual directions here, do I? But for good measure, I will let you know the process. Soften ice cream slightly by sitting it on the counter while you gather everything else.

Grind the pecans,rice krispies, and sugar in a food processor until pieces are small, but not completely dusty. In a medium bowl, melt a stick of butter and mix in the ground mixture. Press into an 8 or 9 inch pie pan/plate and set aside.

With a whisk paddle attachment, mix together the coconut milk and softened ice cream (do NOT allow ice cream to completely melt.) Mix at a low setting until smooth, but not runny. (If you don't have a large stand mixer, use a large spoon and mix by hand). Pour into the pie crust and wrap with foil. Allow to freeze overnight, or at least 6 hours.

Before serving, remove from freezer to soften slightly, and make your mango puree. Mix mango, sugar, and water in a food processor until desired consistency. Serve each piece of pie with a spoonful of puree and toasted coconut flakes.

Sare's Notes:
1. Pie Crust can be altered to be completely gluten-free. Replace rice krispies with either a gluten-free cereal, or more pecans. I was just working with what I had.
2. This would really taste good with any fruit pureed on top, but we love mangoes.

Apple Strudel

Don't you just love that puddle of ice cream right there. My children were chasing me, and the last picture is always the best. (sometimes)

I will admit, I was a little apprehensive about this Daring Bakers Challenge. But then I remembered, it IS a challenge. I should be apprehensive, right. (I really think it is the sleep deprivation, and not being able to wear my contacts right now (I get kind of down when I have to wear my glasses).

Anyhow, my major concern was how these ladies were able to create such a ginormous sheet out of this little ball of dough (approximately the size of a softball). But I did it, and now I can say I am glad I did. This was fun to make. While I was stretching the dough, I just kept thinking it was bound to stop there, but it just kept going, without ripping! It only started ripping after I walked away from it for a minute and came back to stretch it some more. I got the most interesting look from my husband when he got home from work and saw the kitchen table. I can't quite describe it. He was utterly amazed. This is definitely something I would make again!



The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.

Preparation time
Total: 2 hours 15 minutes – 3 hours 30 minutes

15-20 min to make dough
30-90 min to let dough rest/to prepare the filling
20-30 min to roll out and stretch dough
10 min to fill and roll dough
30 min to bake
30 min to cool

Apple strudel
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

2 tablespoons (30 ml) golden rum
3 tablespoons (45 ml) raisins
1/4 teaspoon ground cinnamon
1/3 cup plus 1 tablespoon (80 g) sugar
1/2 cup (1 stick / 115 g) unsalted butter, melted, divided
1 1/2 cups (350 ml) fresh bread crumbs
strudel dough (recipe below)
1/2 cup (120 ml, about 60 g) coarsely chopped walnuts
2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking)

1. Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl.

2. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.

3. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.

4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.

5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.

I copied this idea from my friend Natalie, but the pic on the left is to show how much the ball of dough was able to stretch. AMAZING! (The ball is about the size of a softball).

Strudel dough
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

1 1/3 cups (200 g) unbleached flour
1/8 teaspoon salt
7 tablespoons (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar

1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.
Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.

2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.
Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).

3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.
Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.

4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.

Tips (from the recipe submitters)
- Ingredients are cheap so we would recommend making a double batch of the dough, that way you can practice the pulling and stretching of the dough with the first batch and if it doesn't come out like it should you can use the second batch to give it another try;
- The tablecloth can be cotton or polyster;
- Before pulling and stretching the dough, remove your jewelry from hands and wrists, and wear short-sleeves;
- To make it easier to pull the dough, you can use your hip to secure the dough against the edge of the table;
- Few small holes in the dough is not a problem as the dough will be rolled, making (most of) the holes invisible.

Sare's Modifications and Tips:
* I omitted the rum and raisin. Not a raisin fan, don't own rum (or rum extract...or any of the rum substitutes found here. Great resource, by the way, for alcohol substitutions.)

* I also, sort of, omitted the nuts (the walnuts at least). Instead of just breadcrumbs, I mixed equal parts fresh bread crumbs, super finely chopped pecans, and graham cracker crumbs to equal 1 1/2 Cups (and followed the recipe as stated).

* I used part white sugar, part brown when mixing with the cinnamon and the apples. Oh, and the dried cranberries (I added about 1/2 Cup of dried cranberries).

* I also doubled the dough recipe in case it didn't work well, but it did work! Now I have an extra ball of dough in the freezer. I think I will use it in a recipe that calls for phyllo dough (I have a really good one in mind...Phylloccine Ice Cream Sandwiches, from this wonderful book....mmmm)

Fruit Pizza

As requested by a college roommate, Alyssa, here's some fruit pizza happiness headed your way. The inspiration for this recipe came from my MTC cafeteria days. I worked there and would sample the desserts sometimes. This was one of my favorites.

Fruit Pizza
by Sare (that's me)

crust:
2 rolls Ready made sugar cookie dough (unless you want to try Natalie's recipe from scratch. Chill it if you do this so it isn't too gooey to work with)

Preheat oven to 350. Grease a cookie sheet (with an edge). I use a cookie sheet/jelly roll pan that is fairly large, so I use 2 rolls of the cookie dough. The easiest way to spread the dough is by slicing it into 1/2 rounds and arranging the rounds fairly close together on the cookie sheet, then smooshing them together until the cookie dough is completely connected and covers the entire pan. (note: if you are using cookie dough from scratch, simply drop globs of cookie dough all over the sheet and smoosh them together). You could also do this on a pizza stone to make it really look like pizza.
Bake the crust at 350 for 15-20 minutes. Check to make sure it is golden. When it is done, remove from the oven, and allow to cool completely.

Topping:
1 tub of whipped topping
1--8 oz. package of cream cheese, softened
1/2 C. powdered sugar (or more if you want it sweeter)

Make sure the whipped topping is NOT frozen, and allow the cream cheese to soften on the counter for an hour (or just use a rolling pin to beat it in the package). Out all ingredients in a mixing bowl and blend with an electric mixer until smooth. Sometimes the cream cheese creates lumps, and that is fine. The more softened the cream cheese, the better it will blend.

Top with fruits of your choice. Mandarin oranges, kiwi, sliced strawberries, blueberries, raspberries (any berries actually), or bananas (if you use bananas, make sure they are just ripe enough, and sprinkle with orange juice so they don't brown). Wash your fruits and pat them dry. Arrange them on individual pieces, or on the pizza as a whole.

If you want to get fancy, you can do designs, like a flag for The Fourth of July.