Home Party Dessert Recipe
2/20/2019
Ozark Pudding Cake
2 large ripe but firm pears, peeled, quartered, and cored
1 cup all purpose flour
1 t baking powder
1 t ground ginger
1/2 t fine sea salt
4 T unsalted butter, at room temperature
1 cup plus 1 t sugar
1 egg, at room temperature
1 t pure vanilla extract
1/2 cup sliced natural almonds, toasted
1/2 cup dried cranberries (optional)
vanilla ice cream, for serving (optional)
>how to make<
*Center an oven rack and preheat the oven to 350 degrees.
*Finely chop one of the pears and thinly slice the other.
*Sift together the flour, baking powder, ginger, and salt in a bowl, and then whisk the mixture by hand to ensure that the ingredients are well mixed.
*Using a stand mixer fitted with the paddle attachment, blend the butter and sugar together on medium speed until the mixture resembles wet sand.
*Add the egg and vanilla and blend on medium-high speed until fluffy, about 5 minutes.
*Scrape down the bowl occasionally as needed.
*Turn the mixer to low speed and add the flour mixture all at one.
*Mix until just blended.
*The batter will be stiff.
*Using a rubber spatula, fold in the chopped pear (setting aside the sliced pear for the top), half the almonds, and the cranberries, and stir just until blended.
*Dump the batter into the prepared skillet and spread it in an even layer.
*Arrange the pear slices on top of the batter and sprinkle with the remaining almonds and the remaining teaspoon of sugar.
*Place the skillet in the middle of the oven and bake until the cake is golden in color and the center springs back when lightly touch, 38 to 40 minutes.
{The heat from the pan will continue to bake the cake after it is removed from the oven, so take care to remove it when it is just barely done.)
*Serve warm from the skillet with a scoop of vanilla ice cream.
-makes 8-
Note: I found this recipe in "Vintage Cakes" by Julie Richardson.
2 large ripe but firm pears, peeled, quartered, and cored
1 cup all purpose flour
1 t baking powder
1 t ground ginger
1/2 t fine sea salt
4 T unsalted butter, at room temperature
1 cup plus 1 t sugar
1 egg, at room temperature
1 t pure vanilla extract
1/2 cup sliced natural almonds, toasted
1/2 cup dried cranberries (optional)
vanilla ice cream, for serving (optional)
>how to make<
*Center an oven rack and preheat the oven to 350 degrees.
*Finely chop one of the pears and thinly slice the other.
*Sift together the flour, baking powder, ginger, and salt in a bowl, and then whisk the mixture by hand to ensure that the ingredients are well mixed.
*Using a stand mixer fitted with the paddle attachment, blend the butter and sugar together on medium speed until the mixture resembles wet sand.
*Add the egg and vanilla and blend on medium-high speed until fluffy, about 5 minutes.
*Scrape down the bowl occasionally as needed.
*Turn the mixer to low speed and add the flour mixture all at one.
*Mix until just blended.
*The batter will be stiff.
*Using a rubber spatula, fold in the chopped pear (setting aside the sliced pear for the top), half the almonds, and the cranberries, and stir just until blended.
*Dump the batter into the prepared skillet and spread it in an even layer.
*Arrange the pear slices on top of the batter and sprinkle with the remaining almonds and the remaining teaspoon of sugar.
*Place the skillet in the middle of the oven and bake until the cake is golden in color and the center springs back when lightly touch, 38 to 40 minutes.
{The heat from the pan will continue to bake the cake after it is removed from the oven, so take care to remove it when it is just barely done.)
*Serve warm from the skillet with a scoop of vanilla ice cream.
-makes 8-
Note: I found this recipe in "Vintage Cakes" by Julie Richardson.
Labels: Ozark pudding cake recipe, pear cake recipe, pudding cake recipe
2/04/2019
Espresso-Flavored Milk Chocolate and Walnut Hearts
(for shortbread layer)
*Preheat the oven to 350 degrees.
*Butter the bottom and sides of a 9" X 13" baking pan and line the pan with parchment paper so that the paper extends about 1" above the long sides of the pan.
*Place the flour, cornstarch, brown sugar, granulated sugar, espresso powder, and salt in the bowl of a food processor.
*Process for a few seconds to mix.
*Scatter the cubes of cold butter over the flour mixture and pulse the machine until the mixture resembles coarse meal.
*Press the flour butter mixture into the prepared pan in an even layer and bake the shortbread for about 20 minutes or until set and lightly colored.
*Place the shortbread layer in the pan on a wire rack and allow to cool to room temperature.
(for topping)
*Lower the temperature of the oven to 300 degrees.
*Cut 4 oz. of the milk chocolate into 1/3" chunks.
*Place the chunks in a small bowl and refrigerate while the shortbread layer is cooling.
*Break the remaining 2 oz. of milk chocolate into small pieces.
*Place the pieces of chocolate and 1 1/2 cups of the chopped walnuts in the bowl of a food processor.
*Pulse the machine until the mixture is coarsely ground.
*Place the ground chocolate nut mixture in a bowl and set aside.
*In a medium sized heavy saucepan, combine the cream, butter, corn syrup, and sugar.
*Cook over medium heat, stirring constantly with a wooden spoon, until the butter melts and the sugar dissolves.
*Increase the heat and bring the syrup to a boil.
*Insert a candy thermometer and cook, without stirring, for about 3 to 4 minutes or until the candy thermometer registers 230 degrees.
*Remove the pan from the heat and stir in the ground chocolate nut mixture and the remaining chopped walnuts.
*Transfer the nut sugar mixture to a medium sized heatproof bowl and let cool for 5 minutes.
*In a small bowl, using a wire whisk, whisk the rum, espresso powder, and vanilla extract until the espresso powder dissolves.
*Add the eggs and whisk until well blended.
*Using a wooden spoon, stir the egg mixture into the nut sugar mixture, then fold in the chilled chocolate chunks.
*Pour the topping onto the shortbread layer and spread evenly with a small, metal offset spatula.
*Bake about 35 minutes or until the topping is set
*Remove the pan from the oven and place on a rack.
*Allow to set, at room temperature, for at least 6 hours, or preferably overnight, covering the pan with foil
*Run a thin knife between the cooled bar and the unlined sides of the pan to loosen.
*Invert onto a baking sheet and remove the parchment paper.
*Invert onto a work surface.
*Cut the bars, using a heart-shaped or a round cookie cutter.
*Keep at room temperature, tightly covered with foil, for up to 2 days.
- makes 2 to 3 dozen -
Note: I found this recipe in "Chocolate Passion" by Tish Boyle and Timothy Moriarty/
(for shortbread layer)
1 1/4 cups all purpose flour
1/4 cup cornstarch
1/4 cup dark brown sugar
2 T granulated sugar
1 1/2 t instant espresso powder
1/4 t salt
10 T unsalted cold butter, cut into 1/2" cubes
(for topping)
6 oz. milk chocolate bars
2 1/2 cups chopped walnuts
1/3 cup heavy cream
6 T unsalted butter, cut into tablespoons
1/2 cup light corn syrup
1/2 cup granulated sugar
2 T dark rum
1 t vanilla extract
2 large eggs
>how to make<
*Preheat the oven to 350 degrees.
*Butter the bottom and sides of a 9" X 13" baking pan and line the pan with parchment paper so that the paper extends about 1" above the long sides of the pan.
*Place the flour, cornstarch, brown sugar, granulated sugar, espresso powder, and salt in the bowl of a food processor.
*Process for a few seconds to mix.
*Scatter the cubes of cold butter over the flour mixture and pulse the machine until the mixture resembles coarse meal.
*Press the flour butter mixture into the prepared pan in an even layer and bake the shortbread for about 20 minutes or until set and lightly colored.
*Place the shortbread layer in the pan on a wire rack and allow to cool to room temperature.
(for topping)
*Lower the temperature of the oven to 300 degrees.
*Cut 4 oz. of the milk chocolate into 1/3" chunks.
*Place the chunks in a small bowl and refrigerate while the shortbread layer is cooling.
*Break the remaining 2 oz. of milk chocolate into small pieces.
*Place the pieces of chocolate and 1 1/2 cups of the chopped walnuts in the bowl of a food processor.
*Pulse the machine until the mixture is coarsely ground.
*Place the ground chocolate nut mixture in a bowl and set aside.
*In a medium sized heavy saucepan, combine the cream, butter, corn syrup, and sugar.
*Cook over medium heat, stirring constantly with a wooden spoon, until the butter melts and the sugar dissolves.
*Increase the heat and bring the syrup to a boil.
*Insert a candy thermometer and cook, without stirring, for about 3 to 4 minutes or until the candy thermometer registers 230 degrees.
*Remove the pan from the heat and stir in the ground chocolate nut mixture and the remaining chopped walnuts.
*Transfer the nut sugar mixture to a medium sized heatproof bowl and let cool for 5 minutes.
*In a small bowl, using a wire whisk, whisk the rum, espresso powder, and vanilla extract until the espresso powder dissolves.
*Add the eggs and whisk until well blended.
*Using a wooden spoon, stir the egg mixture into the nut sugar mixture, then fold in the chilled chocolate chunks.
*Pour the topping onto the shortbread layer and spread evenly with a small, metal offset spatula.
*Bake about 35 minutes or until the topping is set
*Remove the pan from the oven and place on a rack.
*Allow to set, at room temperature, for at least 6 hours, or preferably overnight, covering the pan with foil
*Run a thin knife between the cooled bar and the unlined sides of the pan to loosen.
*Invert onto a baking sheet and remove the parchment paper.
*Invert onto a work surface.
*Cut the bars, using a heart-shaped or a round cookie cutter.
*Keep at room temperature, tightly covered with foil, for up to 2 days.
- makes 2 to 3 dozen -
Note: I found this recipe in "Chocolate Passion" by Tish Boyle and Timothy Moriarty/
Labels: bar cookie recipe, Chocolate and Walnut Bars recipe, Valentine recipe
