Tag Archives: dessert

Nanaimo Bars (Kenrick)

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  • 125mL soft butter
  • 50mL granulated sugar
  • 1 large egg
  • 50mL cocoa
  • 500mL graham wafer crumbs
  • 250mL coconut
  • 50mL soft butter
  • 50mL milk
  • 30mL vanilla custard powder
  • 500mL sifted icing sugar
  • 4 squares semi-sweet chocolate
  • 15mL butter
  1. Place first four ingredients in bowl; set bowl in pan of hot water; stir until butter is melted
  2. Mix crumbs, coconut; combine with cocoa mixture; blend well
  3. Pack into ungreased pan
  4. Combine the 50mL butter, milk, custard powder and icing sugar; cream; spread over first mixture in pan
  5. Chill until firm
  6. Melt chocolate squares; pour over mixture
  7. Cut into bars to serve

Biscotti

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  • 85g butter, softened
  • 100g sugar
  • 1 egg
  • 130g flour
  • 5g baking powder
  • Optional – nuts, chocolate, orange, dried fruits, extract, spices

Egg wash
15mL egg yolk
water

Heat oven to 325

In bowl, place soft butter and sugar.  Cream together until smooth and fluffy, then add the egg mixture.

Sift together flour and baking powder.  Fold in any additional ingredients.  If adding dried spices mix together with flour and baking powder first.

Once mixed, place dough onto parchment and shape into logs 4-6cm thick.  Wash with egg wash.

Place in 325 oven for 30-40 minutes, until light golden.

Cool slightly, then cut biscotti on the bias about 2cm thick, then place biscotti back onto baking sheet.

Turn oven down to 275 and bake for another 30 minutes.

 

Lemon Tea Loaf

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  • 1 cup granulated sugar
  • 1/4 cup butter, softened
  • 1 egg
  • 2 tbsp. yogurt
  • 1/2 cup milk
  • 1 1/2 cups all-purpose flour
  • 1 tsp. baking powder
  • grated rind of 1 lemon

Glaze
Juice of 1 lemon
1/4 cup granulated sugar

 

  1. Line loaf pan with foil; grease lightly
  2. In large bowl, cream sugar and butter.  Beat in egg and yogurt; beat in milk
  3. Mix flour and baking powder; beat into egg mixture until blended
  4. Stir in lemon rind
  5. Bake at 350 for 1 hour.  Let cake stand in pan for 3 minutes
  6. In small bowl, combine lemon juice and sugar for glaze; mix well and pour over top of warm cake
  7. Remove foil and cake from the pan and place on rack to cool

Chocolate Chip Cookies

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  • 2 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1 cup (2 sticks) unsalted butter at room temperature
  • 1/2 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 tsp. salt
  • 2 tsp. vanilla extract
  • 2 eggs
  • 2 cups semisweet chocolate chips
  1. Whisk together flour and baking soda.
  2. Combine the butter with both sugars; beat on medium speed until light and fluffy.
  3. Add salt, vanilla, eggs; beat until well mixed, about a minute.
  4. Add flour mixture, mix until just combined.
  5. Stir in the chocolate chips.
  6. Drop onto cookie sheet, about 2 inches apart.
  7. Bake at 350 for 8-10 minutes (golden around the edges, soft in the centre).
  8. Let cool on baking sheet about 1-2 minutes.

 

Panna Cotta

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  • 1 cup whole milk
  • 1 tbsp. unflavoured powdered gelatin
  • 3 cups whipping cream
  • 1/3 cup honey
  • 1 tbsp. sugar
  • pinch of salt

Place milk in saucepan.  Sprinkle the gelatin over and let stand for 5 minutes to soften the gelatin.  Stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes.  Add the cream, honey, sugar and salt and stir until the sugar dissolves, about 2 minutes.  Remove from the heat and let cool slightly.  Pour the cream mixture into cups.  Cover and refrigerate until set, at least 6 hours and up to 2 days.

Rice Pudding

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  • 1/2 cup arborio rice
  • 4 cups milk
  • 1/4 cup sugar
  • 1/2 vanilla bean, split
  • 3/4 tsp. almond extract

In a large saucepan, place all the ingredients except the almond extract.  Bring it to a gentle boil and then turn it down to a gentle simmer, stirring occasionally to keep it from sticking to the bottom, for about 30-40 minutes.  Taste the rice to check for doneness.  The rice should be very soft and plump.

Take the pudding off the heat and stir in the extract.  Serve immediately.

Crumb Cake (MOM)

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  • Wax paper a 9″ square cake pan
  • Cream 3/4 cup butter.  Gradually blend in 1 cup sugar; beat until light and fluffy
  • Blend of sift together:
    • 2 cups flour
    • 1 tsp. cinnamon
    • 1/4 tsp. nutmeg
    • 1/4 tsp. cloves
    • 1/4 tsp. salt
  • Add dry ingredients to creamed mixture (cut in)
  • Measure and reserve 1 cup of mixture
  • To remaining mixture, add 1 tsp. baking soda.
  • Beat until foamy two eggs; beat in 3/4 cup sour milk
  • Make a well in centre of flour mixture; add liquids and combine
  • Sprinkle crumb mixture on top and press down lightly.
  • Bake at 350 for 40-50 minutes

Black Forest Torte (MOM)

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  • 8 egg yolks
  • 1 whole egg
  • 1 tbsp. water
  • 1 cup sugar
  • 3/4 cup fine dry bread crumbs
  • 1/2 cup finely ground blanched almonds
  • 1/2 tsp. almond extract
  • 1/3 cup cocoa
  • 1/2 cup sifted all-purpose flour
  • 8 egg whites
  • 1 envelope (1 tbsp.) unflavoured gelatin
  • 2 tbsp. cold water
  • 2 1/2 cups whipping cream
  • 1/3 cup sifted icing sugar
  • 1 tsp. vanilla
  • 1/2 tsp. almond extract
  • cherry filling
  • grated chocolate or chocolate curls
  • candied or maraschino cherries
  1. Heat oven to 350 degrees.  Grease and flour two 9″ round layer cake pans, 1.5″ deep
  2. Beat egg yolks, whole egg, and 1 tbsp. water together until thick and fluffy, about 5 minutes at high speed on the mixer.
  3. Add sugar gradually, beating well after each addition.
  4. Fold in bread crumbs, almonds and 1/2 tsp. almond extract.
  5. Sift cocoa and flour together into mixture and fold to blend.
  6. Beat egg whites until just stiff but not dry; fold into first mixture gently but quickly.
  7. Divide evenly between the two prepared pans.
  8. Bake 25 minutes or until a toothpick comes out clean.
  9. Cool a few minutes then turn out onto racks
  10. When cool, split each layer into 2 thin layers.

 

  1. Put gelatin into small dish; add 2 tbsp. water and let stand 5 minutes.
  2. Set in pan of boiling water and heat until gelatin dissolves.  Let cool for about 1 minute.
  3. Beat cream, icing sugar, vanilla and 1/2 tsp. almond extract until just beginning to thicken while gelatin is dissolving and cooling.  Continue beating cream and add the gelatin in a very thin stream.  Beat until stiff peaks form.

 

  1. Put one of the thin layers of cake on a serving plate.
  2. Top with cherry filling, spreading evenly.
  3. Add another layer of cake.
  4. Spread with about 1/4 of the whipped cream.
  5. Add another layer of cake and another 1/4 of the whipped cream.
  6. Top with final layer of cake and ice whole outside of cake with remaining cream.
  7. Sprinkle sides and top of cake generously with grated chocolate or chocolate curls (unsweetened is best).
  8. Cut a few cherries in half and add them to the top of cake.
  9. Chill at least an hour before serving.

CHERRY FILLING

  • 14oz. can red pitted cherries
  • 1 tbsp. cornstarch
  • 1/2 tsp. almond extract

Drain cherries very well.  Measure out 3/4 cup of the juice (add a little water if necessary).  Add cornstarch to juice in a small saucepan and stir until smooth.  Set over high heat and bring to a boil quickly, stirring constantly.  Turn heat to low and cook 1 minute, stirring constantly.  Remove from heat and stir in almond extract and cherries.  Chill until thick and use as filling.