dessert

Mom’s Pumpkin Chiffon – Gluten Free

Mom’s Pumpkin Chiffon

I fondly remember when my Mom used to make this dessert. I think of her whenever I make it. From a technical cooking standpoint, it’s not really a chiffon, but that is what my Mom called it, so I will leave it as  Pumpkin Chiffon.

It’s more like a pumpkin pie, without the crust. Super easy to make and quite tasty. I bake it in a casserole dish but you could also make it in individual  ramekins.  This recipe is always a big hit when I make it for friends.

You could use canned or fresh cooked pumpkin or winter squash, like butternut or Hubbard. I always cook up and freeze pumpkin and squash for later use, so frozen would work, too. Because there is no crust, it is also gluten-free.  I sometimes serve it with gingersnaps and whipped cream. It is a lovely Fall dessert. Perfect for Thanksgiving, too.

Mom’s Pumpkin Chiffon

½ c. applesauce
1 c. cooked or canned pumpkin or squash puree
¾ c. brown sugar
1 t. cinnamon
½ t. salt
½ t. nutmeg
1/8 t. cloves
4 eggs, well beaten
1 c. half and half or evaporated milk
Stir together first seven ingredients. Beat in eggs and stir in milk. Place mixture in 1 ½ quart casserole and bake in a 350-degree oven for 1 hour and 15 minutes. Serve alone or with cookies. Serves 6-8.

Spiced Applesauce Cake

Spiced Applesauce Cake

This is a favorite recipe of mine. The cake is moist, lightly spiced and very easy to make. I shared it with a friend and he really enjoyed it. The applesauce adds moisture and flavor.

I used olive oil in the recipe, which makes this cake vegan. You can make this recipe with butter instead. The spices work so well together. Sometimes simple is the best. Before someone asks, it is not a misprint, there are no eggs in the recipe. The cake rises just fine without them.

I wish I remembered where this recipe came from. I have a piece of flowered stationery, a little crinkled around the edges, creased from being folded many times, with the recipe written on it. It is not my handwriting. I would love to credit the source of this wonderful recipe.

Spiced Applesauce Cake

2 c. unsweetened applesauce

½ c. butter, coconut oil, olive oil or avocado oil

2 c. sugar

3 c. flour

1 T. baking soda

½ t. salt

1 t. each cinnamon, allspice, nutmeg and ginger

¼ t. cloves

1 c. raisins or chopped nuts, I used walnuts

Heat together applesauce and butter until butter melts. Cool down a bit. If using coconut oil, also heat up the applesauce. For other oils, just use room temperature applesauce and mix with the oil. Preheat oven 375 and grease 9×13-inch pan. Stir all ingredients together bake 30-35 minutes. Cool in pan.

Pear Coffee Cake

Pear Coffee Cake

This may be one of my favorite pear desserts. I combined ripe pears with pecans and cinnamon sugar to create this moist and flavorful cake. I had Bartlett pears, but use whatever pears you have on hand. They should be ripe, but still firm. In the recipe directions I say to have the pears peeled and sliced, and ready to go in the cake. I actually made the batter first, then prepped the fruit. Mostly because I was distracted and forgot. It worked out just fine. The upside was that the pears did not have a chance to discolor, and I didn’t have to put them in lemon water until ready to use.

The cake is wonderful served all on its own, but I also enjoy topping it with a scoop of ice cream or whipped cream.

Pear Coffee Cake

1 c. oil- I like to use olive oil or avocado oil

4 eggs

1 t. vanilla

1/3 c. orange or lemon juice

3 c. flour

2 c. sugar

3 t. baking powder

¼ t. salt

3-4 pears, peeled, cored and sliced

½ c. sugar

1 T. cinnamon

¾ c. toasted pecan halves or pieces, optional

Grease a 9×13 inch pan. Preheat oven to 350-degrees. Combine oil with eggs, vanilla and juice until well blended. In a separate bowl, mix dry ingredients and add to egg mixture. Beat together until batter is smooth. Batter will be thick. Combine the ½ cup sugar with the cinnamon. Set aside. Place ½ of batter in prepared pan. Arrange pear slices on batter and sprinkle on ½ of the cinnamon mixture. Pour on remaining batter and top with the pecans, if using. Sprinkle with remaining sugar mixture. Bake 50- 60 minutes or until toothpick inserted in cake comes out clean. Cool before slicing. Serves 10-12.

Peach Tartlets – Vegan

Peach Tartlets

I had friends visiting from out of town and wanted to make them a special dessert. They are vegan. I decided to make these tarts. Making them vegan wasn’t hard at all. I just used coconut oil in the crust recipe instead of butter. The crust worked out fine, although it is very crumbly. The texture after baking is amazingly tender, but I found the dough a little harder to handle than when made with butter. I would make this crust again, even if I didn’t need a vegan version.

I used homemade peach pie filling made with peaches I had. You can use store bought pie filling, but I include the recipe at the bottom of the post. The recipe makes just over 2 cups of filling. I had crust left over.

I made 24 and used a little over half of the dough recipe. Had I rolled them out a little thinner, half a recipe would be enough.

Peach Tartlets

dough for 1 pie crust- recipe follows

About 2 cups peach pie filling, room temp or chilled – recipe follows

Preheat oven to 375 degrees. Roll out dough to 1/8-inch thick. Use a 2 1/2-inch biscuit cutter to cut out circles of dough. Place dough circles in mini muffin or tart pans. Press them in gently being careful not to tear them. Repeat with remaining dough and re-roll scraps. You’ll end up with about 24 dozen in all. If you don’t have enough pans, keep the extra dough circles under a towel or plastic wrap so they don’t dry out until you are ready to use them. Place a rounded teaspoonful of peach pie filling into each of the tartlet shells in the prepared pans. Don’t over fill. Bake for 12-15 minutes or until golden brown on top. Can be served hot, warm or at room temperature. Makes about 2 dozen.

Note: If I rolled the dough thinner I could have made more like 3 dozen.

Can be frozen. To reheat take straight from the freezer and place on a baking sheet. Bake in a preheated 325 degree oven and bake for about 20 minutes, but check after 15 minutes.

Flaky Pie Crust

2 c. flour

1 t. salt

3/4 c. coconut oil, chilled – you could use butter, lard or shortening

1 T. cider vinegar

4-5 T. cold water

Combine flour and salt in food processor and add coconut oil. Pulse until mixture resembles coarse crumbs. Toss in vinegar and water, 1 tablespoon at a time, pulsing as you add, until dough just holds together. Remove from processor and press dough together to form a ball. Chill at least 30 minutes before using. Makes enough for 2 pie crusts or up to 48 tarts.

Peach Pie Filling

3 cups diced peaches

3/4 c. sugar

3 T. water

3 T. cornstarch

2 t. cinnamon

Heat peaches and sugar in a saucepan until bubbly. Stir to prevent sticking. Combine water and cornstarch and add to the peach mixture. Heat until thickened and bubbly. Add the cinnamon, too. If the mixture is too thin, add a little more cornstarch and water. Sometimes the peaches are extra juicy.

Ready to serve
Peach tartlets, ready to bake

Strawberry Waffles

Strawberry Waffles

These waffles would make a great breakfast or brunch dish. I have even served them for dessert. That’s the thing about waffles. They can be eaten any time of the day.

This waffle recipe came about because I needed a dessert for dinner with a friend. It was a last minute dinner, so I didn’t have a lot of time. Waffles seemed like a great idea. They don’t take a lot of time to make, and  they highlighted the berries. My friend really liked them. I did, too.

I made the waffles with fresh strawberries in the batter. Then, the  waffles are served topped with more fresh berries and a dusting of powdered sugar.

They were a perfect dessert. I could see topping them with ice cream or whipped cream, too. Any leftover waffles can be frozen.

For the fresh strawberry topping, you just combine fresh, sliced berries with some sugar. If you can make it ahead of time, the sugar draws juice out of the strawberries, kind of making its own sauce. I made the topping first, then popped in the fridge.

So here is my recipe. Enjoy!!

Strawberry Waffles

1 1/3 c. flour

2 T. sugar

4 teaspoons baking powder

2 t. cinnamon

½ t. salt

2 eggs, separated

½ c. butter, melted

1¾ c. milk

2 t. vanilla

1 c. chopped fresh strawberries

Powdered sugar for topping waffles

Strawberry topping- recipe follows

In a large mixing bowl, whisk together all dry ingredients. Set aside. Separate the eggs. Set aside the yolks. Place the whites in a small mixing bowl. Beat whites until moderately stiff; set aside.  Combine milk, melted butter, egg yolks and vanilla in small bowl. Add to dry ingredient mixture and blend. Stir in berries. Fold stiff egg whites into mixture. Ladle mixture into hot waffle iron and bake. To serve, top with powdered sugar and strawberry topping. Makes 10-12 (4-inch) waffles.

Topping

1 qt. strawberries

½ c. sugar- or to taste

Wash and stem berries. Slice berries. Place in bowl and sprinkle on the sugar. Stir to combine and place in fridge until ready to use. Try to do this at least 30 minutes before using. That will give the mixture time for juice to be released from the berries.

Apple Pie “Blintzes”

Apple Pie Blintzes

Since I posted the recipe for making your own apple pie filling recently, I thought I’d share a fun way to use it- other than in a pie. I made blintzes with the pie filling.

I used flour tortillas for the crepes. Don’t get me wrong, I love making real crepes. But, when you don’t have the time, the tortillas are a fun and tasty substitute.

I soaked the tortillas in milk. By soaking the tortillas in milk, they soften up, and can be used like a crepe. Soak them for at least 10 minutes, or up to 30 minutes. I placed the tortillas in a shallow baking pan and made sure to drizzle each one with milk as I added them to the pan.

For the filling, I used some of my homemade apple pie filling. If you have fresh apples, you can just peel and slice the apples, then cook them in a little water and sugar until softened. You can make them as sweet as you like. You made need less sugar if the apples are extra sweet. Add some cinnamon and nutmeg, too. If they are too watery- combine a little cornstarch with cold water and drizzle the mixture in until the apples thicken up. Don’t add too quickly or you might them too thick and gummy.

To assemble the blintzes, place a softened tortilla on your work surface and spoon a little apple filling in the middle. You can do this with hot filling, but cold or room temperature filling is easier to use. Don’t over fill them or you won’t be able to fold them up. I used 8-inch tortillas and used about 1/4 cup of filling for each one. Fold the sides in until they almost meet in the middle and them roll the tortilla up to cover the filling. Place seam side down until ready to fry them.

Heat butter in a skillet, and brown the blintzes over medium heat until lightly toasted on both sides. They will be crispy on the outside, but tender in the middle. Put on a serving plate, sprinkle with powdered sugar and serve while warm. These are fine just as they are, but feel free to add ice cream or whipped cream, too.

My guests really liked them and said they did not realize they were made from tortillas. I have made these before and use different fruit fillings. I’ve even made a cheese filled version a few times. It seems I usually have a package of tortillas, so it is a go-to dessert for me in a pinch.

Classic Pear Cobbler

Classic Pear Cobbler

Cobbler is one of my favorite desserts for this time of year. I really enjoy making this pear cobbler for family and friends.  Like apples, pears always remind me of Fall.

While cobblers can be made with any number of different fruits,  I love using pears. It is one of the simplest desserts you can make from scratch, and one of my favorites, for sure.

In the time it takes to preheat the oven, you can have it ready to bake. This recipe calls for baking mix, like Bisquick. I make my own- recipes follows, but use what you like.

The cobbler is fine served plain, or with a dollop of whipped cream or ice cream. It can also be served cold, but I prefer to serve it warm.

If you prefer, you can also make the cobbler with a combination of pears and apples.

 

 Classic Pear Cobbler

4 c. peeled and sliced pears

½ c. sugar

1 T. plus 2/3 c. baking mix (Like Bisquick or Jiffy Mix or even homemade)- recipe follows

1-2 t. cinnamon

2 T. packed brown sugar

¼ c. butter

2 T. milk

In 1-quart shallow casserole, combine fruit, sugar, 1 tablespoon of the biscuit mix and cinnamon. In medium bowl combine remaining biscuit mix with sugar. Cut in butter to resemble coarse crumbs. Stir in milk to make a soft dough. Drop by spoonfuls over fruit mixture. Bake in a preheated 400-degree oven for 30 minutes, or until toothpick inserted into dough comes out clean. Let stand 5 minutes. Serves 4-6.

 

Baking/ Biscuit Mix

8 cups sifted, all-purpose flour
1 c. powdered milk
1 c. powdered buttermilk
¼ c. baking powder
1 T. salt
2 c. shortening*
Sift dry ingredients together 3 times. Cut in shortening to resemble cornmeal. Keep in an airtight container. Store in a cool dry place and use within six months.

*You can use butter or coconut oil in place of the shortening. Just store in the fridge, if you do. I use coconut oil.

Classic Carrot Cake

Carrot Cake

I can’t remember the first time I had carrot cake. I do know that I loved it. Carrot cake is a timeless dessert that never goes out of style.

It is a simple cake, but full of flavor from cinnamon, vanilla and three cups of shredded carrots.  The carrots add both flavor and moisture to the cake. Plus, with all those carrots, it’s like dessert and a veggie all in one. Practically health food.

It seems like a long time since I baked a carrot cake. Too long.  I am getting together with friends this weekend, and I offered to make dessert. Carrot cake popped into my head.

I baked the cakes this morning. I only made one recipe, but instead of baking the cake in one 9×13-inch pan, I used two (8×8 -inch) pans. Baking time was about 5 minutes less. Once the cakes cooled down, I frosted them with cream cheese frosting – recipe follows. Now I have two carrot cakes for two different dinners.

So here is the recipe. I hope you love it as much as I do.

 

My Favorite Carrot Cake

4 eggs

2 c. sugar

1½ c. oil

3 c. shredded carrots

2 t. vanilla

2 c. flour

2 t. each baking soda and cinnamon

1 t. salt

1 c. nuts

1 c. raisins, optional

Preheat oven to 350 and grease a 9×13-inch pan. Beat together eggs sugar and oil until smooth. Stir in carrots. Combine flour with dry ingredients and beat in. Stir in nuts and raisins and pour into prepared pan. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Dust with powdered sugar or frost with cream cheese frosting.

 

Frosting recipe:

8 oz. Cream cheese, softened

3/4 c. powdered sugar

1 stick butter, room temperature

Beat all together until fluffy. Frost cake and refrigerate until ready to eat.

Cinnamon Pear Coffee Cake

Cinnamon Pear Coffee Cake

This pear-studded cake is perfect to have with that morning cup of coffee- or for dessert. The tender cake is topped with chopped pears, cubes of cream cheese, cinnamon sugar and a vanilla glaze. The taste is amazing.

I used Bartlett pears, but any ripe pear would work.

Why should apples get all the attention- right?  Don’t get me wrong, I love apples. It’s just that I love pears, too. I think they don’t get used in baking as much as they should.

I will say up front, that this is not the prettiest cake out there. It comes out of the oven kind of lumpy, from all those pears and the tiny cubes of cream cheese. Once you top it with the cinnamon sugar, and later the glaze, it looks a lot better. It is one of the tastiest cakes, though, and isn’t that what’s important?

So if you want to enjoy one of my favorite Autumn fruits in a new way- try making this simple, tasty pear coffee cake. I don’t think you will be disappointed.

Cinnamon Pear Coffee Cake

1 stick (½ cup) butter

1 egg, lightly beaten

1 c. half and half

1 c. all-purpose flour

1 c. sugar

2 t. baking powder

2 t. cinnamon

1 t. vanilla

½ t. salt

2 lbs. pears, about 4 large, cored, peeled and sliced *

8 oz. cream cheese, cut in small pieces

Topping

3 T. cinnamon sugar

Glaze:

½ c. powdered sugar

1-2 T. milk

½ t. vanilla

Preheat oven to 350 degrees. Melt butter and pour into a 9-by-13-inch glass baking dish. In a small bowl, mix together the egg, half and half, flour, sugar, baking powder, cinnamon, vanilla and salt. Pour directly over the butter in the baking dish, but do not stir. Drain pears well. Add the pears, arranging in a single layer as much as possible. Sprinkle cream cheese pieces over fruit. Place in preheated oven and bake for 45 minutes, or until top is golden brown and edges are bubbling. When you remove the cake from the oven, sprinkle with the cinnamon sugar. Set cake aside to cool.  Make glaze by combining glaze ingredients. Add just enough milk for a nice consistency for drizzling. Drizzle over cooled cake. Store leftovers in fridge. Serves 12.

* To keep pears from discoloring place in a bowl with 2 cups of water and 2 tablespoons lemon juice

Classic Apple Galette

Apple Galette

If you like apple pie,  you should like apple galette. A galette is made by rolling out your crust, adding filling and folding up the edges. No pie pan involved.

I actually find a galette easier to make than pie. You don’t have to try to roll out your dough to fit into the pie pan. Nor does you dough have to be rolled into a perfect circle.

That takes a lot of pressure off, if rolling a perfect circle of dough is not your best talent. I must confess to liking its rustic charm. I make my own crust, but you can used purchased crusts, if you prefer.

You can serve your galette with ice cream, whipped cream or dusted with powdered sugar. You can make it with other fruits, as well. Any fruit pie can become a galette.

 

 

Apple Galette

Flaky Pie Crust

2 c. flour

1 t. salt

3/4 c. butter, chilled

1 T. cider vinegar

4-5 T. cold water

Combine flour and salt and cut in butter. Toss in vinegar and water 1 tablespoon at a time until dough holds together. Use a fork to toss the ingredients together and as soon as the mixture holds together stop adding water. Makes 2. Chill well before using.

Filling:

5-6 medium apples- I used Jonathan, Gala and Macintosh

2/3 c. sugar- plus extra for sprinkling

3 T. cornstarch

1 T. cinnamon

1 T. Lemon juice, plus extra for treating the apples

1 t. nutmeg

1 t. vanilla

1/2 t. salt

Prepare dough. Roll half the dough into a 10-inch circle- repeat with remaining dough. Keep covered with plastic wrap until ready to use. Peel and core apples and slice thin. Place apples in water with lemon juice added to prevent browning. Drain apple slices well and place in a bowl. Toss with the sugar, cornstarch, lemon juice and seasonings. Place one of the crusts on a baking sheet. Pile half of the prepared apples on the center of the crust. You should have about a 2-inch circle of dough around the edges that is uncovered. Fold edges of the crust up over the apples pressing lightly to hold in place. Sprinkle with a little extra sugar. Repeat with the remaining crust and apples. You will have a little liquid in the bowl from the apple mixture- save that for now. Place the galettes in a preheated 425 degree oven and bake for 15 minutes. Turn down heat to 350 and bake for another 40 minutes or until crust is golden brown. While galettes are baking take the liquid left from the apples and cook in a small saucepan until thickened- it will take a minute or two. This will be used to glaze the galettes. When galettes come out of the oven brush the apples with the thickened  glaze.  Cool on wire rack. Makes 2.

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