Tag Archives: dessert

Vanilla Pudding

Posted on by
  • 3/4 cup sugar
  • 3 tbsp. cornstarch
  • 3 cups milk
  • 4 beaten egg yolks
  • 1 tbsp. unsalted butter
  • 1 tbsp. vanilla extract

Whisk together the sugar and cornstarch in a saucepan. Stir over medium heat until it becomes thickened and bubbly. Cook 2 minutes more. Pour 1/2 cup of the milk mixture into the beaten egg yolks and whisk. Repeat this 2-3 more times. Pour the egg mixture back into the saucepan with the remaining milk. Bring to a gentle boil and stir constantly for 2 minutes. Remove the pan from the heat; stir in the butter and vanilla. Pour into small bowls. Chill for 3-4 hours.

Instant Pot Cornbread

Posted on by
  • 1 cup flour
  • 1 cup yellow cornmeal
  • ⅔ cup sugar
  • 4 tsp baking powder (preferably aluminum-free)
  • 1 tsp salt
  • 1 egg
  • 1 cup milk
  • ⅓ cup vegetable oil
  • 1 cup water
  1. Put the egg in a large bowl and whisk with a fork. Add milk and oil and mix until combined.
  2. Add flour, cornmeal, sugar, salt and baking powder. Mix until combined.
  3. Spray a baking dish that fits inside the Instant Pot with a non-stick cooking spray. Pour the cornbread batter into that baking dish. Cover with a sheet of paper towel (to absorb extra moisture) and wrap with aluminum foil.
  4. Pour 1 cup of water into Instant Pot and put in a trivet (the rack that came with the Instant Pot) with the handles facing up. Put the foil-covered baking dish inside the Instant Pot on a trivet.
  5. Close the Instant Pot lid and turn the valve to a Sealing position. Press the “Pressure Cook” or “Manual” button and set the time to 55 minutes on High pressure.
  6. When Instant Pot is done cooking, quick release (QR) the steam.
  7. Using oven mittens, carefully remove the cornbread from the Instant Pot by lifting the handles of the trivet.
  8. Remove the foil and paper towel covers, and invert the cornbread onto a plate.
  9. Let the cornbread cool down for 10 minutes, then slice and serve.

Instant Pot Banana Bread

Posted on by

1 ripe banana, mashed with a fork
1 egg
1 cup sugar
6 tbsp butter, softened
⅔ cup milk
1 tsp vanilla extract
1½ cups flour (make sure you do not pack the flour when measuring)
2 tsp baking powder (preferably aluminum-free)
1 tsp baking soda
1 cup water

  1. Grease a round baking dish that fits inside the Instant Pot with 1 tbsp of butter.
  2. Whisk the egg with sugar in a bowl until light and fluffy. Add mashed banana, vanilla, milk and remaining 6 tbsp of butter and mix until combined.
  3. Add the flour, baking powder and baking soda and mix until combined.
  4. Pour batter into greased round baking dish. Cover the dish with paper towel and then cover with aluminum foil on top of paper towel. (The paper towel will be absorbing the moisture from the steam).
  5. Pour 1 cup of water in the Instant Pot and insert the trivet. Put the foil-covered baking dish with banana bread batter on the trivet inside the Instant Pot.
  6. Close the lid of the Instant Pot and turn the valve to a Sealing position. Press the “Pressure Cook” or “Manual” button and set the time to 60-65 minutes on High pressure.
  7. When the Instant Pot is done cooking, natural release for 15 minutes.Open the lid and carefully remove the dish with banana bread from the Instant Pot using potholders or baking mittens (I just grab the handles of the trivet and lift it out together with the banana bread dish).
  8. Remove the foil and paper towel cover and invert the banana bread onto a plate. Let the banana bread cool for 10 minutes, then slice and serve.

OR

3 Ripe Bananas, mashed
1/2 cup Butter, softened
1/2 cup Brown Sugar
1/2 cup White Sugar
2 Eggs, beaten
1 tsp Vanilla
1/4 cup Buttermilk (or Sour Cream)
2 cups All Purpose Flour, sifted
1 tsp Baking Soda
1 tsp Baking Powder
1/4 tsp Cinnamon
1/2 tsp Salt

47 minutes Bundt pan, 60 minutes normal pan

Nutella Sweet Rolls

Posted on by
  • 2 cups milk 500 ml
  • 1 tsp active dry yeast
  • 1/2 cup sugar
  • 1 stick butter (8 tbsp)
  • 2 eggs
  • 1/2 tsp salt
  • 5 1/2 to 6 cups all-purpose flour
  • 1 cup nutella or jam of your choice
  • 1 egg beaten for brushing over the rolls
  1. Add 1/4 cup of the milk to a cup and warm it up in the microwave until it’s lukewarm. Add the yeast to the milk, a tsp of sugar and mix well. Let the yeast mixture sit for about 10 min until it froths up and bubbles.
  2. Melt the butter in a sauce pan or in the microwave. In a mixer add the melted butter and sugar and mix until the sugar and butter are well incorporated. Add the eggs and continue mixing until the mixture is light. Add the yeast mixture, remaining milk, salt and continue mixing until everything is well incorporated.
  3. Start adding the flour half a cup at a time and mix well. The dough is ready when it no longer sticks to your hands. Add additional flour if you need it.
  4. Let the dough rise until it doubles in size, make sure you cover it with a clean damp towel or plastic wrap, about an hour to an hour and a half.
  5. Preheat your oven to 375 degrees.
  6. Once the dough has doubled in size, on a floured surface cut the dough into 6 equal pieces and shape each piece into a ball. Set aside and cover with wrap, we’ll work with one ball at a time. Roll out a ball into a circle that’s about 12 to 14 inches in diameter. Using a pizza cutter, cut the dough into either 6 equal pizza slices or 8, depends how big you want your rolls. Drop a teaspoon of Nutella at the top of each slice, you can spread it around or just leave it as one big dollop. Starting at the top roll out each piece and shape into a crescent.
  7. Repeat with the remaining balls. Put the sweet rolls onto an ungreased baking sheet. Before you put them in the oven, brush them with egg wash so they will turn out nice and shiny. You may also dust them with some powdered sugar over the top, if you wish.

Blueberry Buttermilk Coffee Cake

Posted on by

STREUSEL TOPPING

  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar
  • 2 Tbsp softened butter
  • 1/2 tsp cinnamon

COFFEE CAKE

  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup white sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1/4 cup melted butter
  • 1/2 cup blueberries (frozen or fresh)
  1. Preheat the oven to 350ºF. In a small bowl, combine the ingredients for the streusel topping (flour, brown sugar, softened butter, and cinnamon) until they create a uniform, crumbly topping. Set the topping aside.
  2. In a large bowl, stir together the flour, baking powder, baking soda, and salt for the coffee cake batter. In a separate bowl, whisk together the white sugar, eggs, buttermilk, and melted butter until smooth. Pour the bowl of wet ingredients into the bowl of dry ingredients, and stir just until a thick, fluffy batter forms (do not over stir).
  3. Coat an 8×8 inch baking dish (or similar size) with nonstick spray. Spread the batter into the dish. Sprinkle the blueberries over top, then push them down into the batter with your fingers. Sprinkle the streusel topping over the top.
  4. Bake the coffee cake in the fully preheated 350ºF oven for 40-45 minutes, or until the top is golden brown.

Trifle (MOM)

Posted on by
  • 1 sponge cake
  • Jam
  • fruit of your choice
  • 1/4 cup sherry
  • 3/4 pint egg custard (3/4 pint milk, 3 eggs, 1 1/5 tbsp. sugar)
  • whipping cream
  1. Trim the cake, cut in half and spread with jam
  2. Cut into small cubes and place in large glass bowl
  3. Strain the fruit and add to the cake
  4. Pour over the sherry and enough fruit juice to moisten (not soak) the cake
  5. Let it stand overnight
  6. Make the custard by beating the eggs and sugar, stir in the milk and then cook stirring constantly until the custard thickens (it should not boil)
  7. Pour the custard over the base and allow to become cold before covering with whipped cream

Sponge Cake

  • 1 cup flour
  • 1 tsp. baking powder
  • pinch of salt
  • 1/2 cup butter
  • 1/2 cup sugar
  • 2 eggs
  • a little milk
  1. Cream butter and sugar
  2. Add beaten eggs gradually and beat well
  3. Add sifted dry ingredients gradually and if the mixture becomes stiff add a little milk
  4. Bake in a 9″ cake tin at 350 for 20-30 minutes
  5. When it is cooked the cake springs back if you press lightly
  6. For trifle the cake can be made a day or two in advance

 

Viennese Fancies (Miss Farmer)

Posted on by
  • 4 oz. butter
  • 1 1/2 oz. icing sugar
  • 3 oz. flour
  • 1 oz. cornflour
  • dash of vanilla
  • glace cherries
  1. Cream butter and icing sugar.  Add a dash of vanilla
  2. Work in flour and cornflour (should be soft)
  3. Place in paper cases.  Top with a cherry
  4. Bake at 375 for 20 minutes

 

Sugar Cookies (MOM)

Posted on by
  1. Cream 1/2 cup shortening with 1 cup sugar
  2. Add 1 well-beaten egg, 2 tbsp. milk, 1/2 tsp vanilla (beaten together until light and fluffy)
  3. Mix together 1 3/4 cup flour, 2 tsp. baking powder, 1/2 tsp salt
  4. Add to egg mixture
  5. Cook for 6-8 minutes

Milk Tart (MOM) – Melktert

Posted on by
  • 1 pint milk
  • 5 tsp. sugar
  • 2 tsp. flour
  • 2 tsp. cornflour
  • salt
  • 2 eggs (separated)
  • cinnamon (and sticks)
  • lump of butter
  1. Put 3/4 pint milk in saucepan with cinnamon sticks, lump of butter on low heat
  2. Mix flour, cornflour, sugar in a bowl, 1/4 pint of milk to make a smooth paste
  3. Pour warm milk in, stirring, put it back on heat, bring to the boil for a few minutes
  4. Add egg yolks (beat them in).  Beat the egg whites and stir them into the custard
  5. Fill pastry case and sprinkle with cinnamon

Macaroons (MOM)

Posted on by
  • 1 1/2 cup rolled oats
  • 1/2 cup shredded coconut
  • 3 tbsp. cocoa
  • 1/4 cup butter
  • 1/4 cup milk
  • 1 cup sugar
  • 1/4 tsp. vanilla
  1. Thoroughly mix rolled oats, coconut and cocoa
  2. Heat butter, milk and sugar almost to a boiling point
  3. Pour over dry mixture; stir well
  4. Drop by spoonfuls on buttered wax paper
  5. Chill until firm