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Desserts

"A gourmet who thinks of calories is like a tart that looks at her watch." - James Beard

Fruit Duff

3 tbsp unsalted butter
1 cup flour
1/2 cup sugar
1/8 tsp salt
3 tsp baking powder
2/3 cup milk
1/2 tsp vanilla
4 cups fruit
  rhubarb, apples, pears, blackberries...

  1. Melt the butter in bottom of dish (glass, clay, or other not aluminum based)
  2. Combine rest of ingredients (except fruit) and spoon this mixture into the dish. Do not stir.
  3. Spoon the fruit evenly over the batter.
  4. Bake at $350 ^{\circ}$F approximately 35 minutes, if you're fruit is frozen, you may need to increase the bake time by 5 minutes or more. 9.1

Persimmon Pudding

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Living near so many Asian markets, there are a lot of fruits and vegetables that will appear in abundance seasonally. One of these is persimmons, blazing orange fruit shaped like tomatoes. Many varieties are mouth-puckering astringent before they ripen, but very tasty when they are ready. One of our favorites, the Fuyu persimmon, does not have this problem. We enjoy the persimmons fresh or frozen, but they are also delicious as a basis for a nice cake.

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I cobbled this recipe together from various ones I found. It's very reminiscent of gingerbread, which is only appropriate since persimmon are in season October to November.

1 1/2 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/8 tsp nutmeg
1/2 cup raisins
1/2 cup chopped almonds
  ---
1 1/2 cups persimmon (pulped)
1 cup sugar
2 eggs
1/2 cup melted butter
3/4 cup milk

  1. Preheat the oven to $325 ^{\circ}$F.
  2. Combine dry ingredients in a large bowl. Combine wet ingredients in a large bowl. Mix all ingredients together.
  3. Grease an appropriately sized cake pan and pour batter into the pan.
  4. Cook 30-35 minutes, or until a toothpick stuck in the center comes out dry.

Figgy Pudding

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A fairly traditional English style figgy pudding. Dane is cajoled into making this with choruses of "Bring us some figgy pudding, bring us some figgy pudding, bring us some figgy pudding!". And they won't go until they get some.

1/2 cup butter, room temperature
3 eggs
1/2 cup molasses
1/2 cup sugar
2 cups dried figs, finely chopped, stems removed
3/4 tsp minced lemon peel
1 cup buttermilk
1/2 cup chopped pecans
2 1/2 cups flour
1/2 tsp baking soda
2 tsp baking powder
1 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
  ---
  Garnish:
  Whipped cream or hard sauce

  1. Cream the butter until fluffy with an electric mixer.
  2. Add the eggs, molasses, sugar and beat again.
  3. Add the figs, lemon peel, buttermilk, and pecans and blend 1 minute.
  4. Add the remaining ingredients and blend until everything is incorporated.
  5. Grease and flour an 8 x 4 inch soufflé or similar sized pan. Pour in the batter into the prepared pan.
  6. Bake in a $325 ^{\circ}$F oven, or until a toothpick inserted into the center comes out clean.
  7. Spoon the pudding out onto plates and garnish with whipped cream or sauce.

Blackberry Cabernet Sorbet

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One of the fringe benefits of living in the Pacific Northwest is that blackberries grow wild everywhere. They are so proliferate they are considered a nuisance species. An attractive nuisance in our opinion.

1 quart fresh picked blackberries
1 cup Cabernet
1 cup sugar

  1. Mash berries in a strainer over a bowl to extract juice.
  2. Take the resulting pulp and heat with the sugar in a small saucepan to a low simmer, remove from heat.
  3. Repeat step one into a separate bowl so as not to heat the juice from the first extraction.
  4. Take the resulting pulp and heat with the wine in a small saucepan to a low simmer, remove from heat. Leave wine marinating in blackberries for at least an hour.
  5. Combine and cool juices to near freezing.
  6. Use mixture in the ice cream machine of your choosing.

Mint Ice Cream

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An excess of a nice spearmint from my mother's garden and this is the result. I originally made this with lemon, but I changed it to lime and I'm much happier with the result. We much prefer the mint/lime combination to mint/lemon.

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It of course looks very little like the nuclear green mint ice cream you buy from the store. I suppose if you really wanted that, you could add some green food coloring.

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Perhaps next time I'll pick up some chocolate to shave over it, maybe something from Dilettante's.

2 cups mint leaves, loosely packed
1 1/2 cup milk
1 cup sugar
1 lime's juice
1 1/2 cups cream

  1. Place milk and sugar into a small saucepan. Heat until the sugar is completely dissolved and then immediately remove from the heat.
  2. Combine the leaves and sugared milk into a blender.
  3. Blend for a few minutes until the mint is completely pureed
  4. Strain the mixture into a bowl, place in the freezer and let it cool until it is chilled. Do not let it freeze. Add cream and lime now.
  5. Place mixture into an ice-cream maker and follow your normal directions.

Mango Coconut Ice Cream

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The Indian grocery always has these brightly colored cans of mango puree stacked about. Unable to resist the siren call of mangos, I had to find some way to use them. I think this is my most successful mango ice cream recipe.

1 can coconut milk (15.4 oz)
1 cup sugar
1 1/2 cups mango puree
  pinch of salt

  1. Heat coconut milk and sugar until sugar is completely dissolved.
  2. Add mango puree and salt. Chill the mixture in the freezer, but do not let it freeze.
  3. Place mixture into an ice-cream maker and follow your normal directions.

Poppyseed Cake

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This recipe is something of a Heble family tradition. This would often be made for Dane's birthday, though lately we've been buying Special Mango cake from our favourite Chinese bakery.

  Cake
  ---
3/4 cup butter
1/2 cup sugar
3/4 cup poppy seeds soaked for one hour in milk
1/4 tsp salt
4 egg whites
2 cups flour
2 tsp baking powder
1 tsp vanilla

  1. Cream butter and sugar.
  2. Blend in poppy seeds.
  3. Beat in remaining ingredients.
  4. Pour into 2 8-inch cake pans prepared with pan grease.
  5. Bake at 350 F 20 to 30 min or until tester comes out clean.
  6. When cool, spread filling between layers and frost with chocolate frosting (I use store-bought).

  Filling
  ---
4 egg yolks
3/4 cup sugar
1/2 cup milk, scalded
1/2 tsp vanilla
3 tbsp cornstarch
1/8 tsp salt
1 tbsp butter
1 cup English walnuts
  or
1/2 cup black walnuts

  1. Mix dry ingredients and add egg yolks.
  2. Stir in milk and cook over low heat 15 min or until thick.
  3. Add butter, vanilla, and nuts.
  4. When cool spread between layers.
  5. There will be extra that you may wish to serve on the side.

Cherry Upside Down Cake

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The little girls strong-armed me into making this one day. The first time we did it, it turned out much too gooey sweet. After adjusting the sugar down some it became very respectable.

  1. 6 tablespoons unsalted butter
  2. 1/2 cup packed brown sugar
  3. 2 large eggs
  4. 1 cup granulated sugar
  5. 1/2 cup milk
  6. 1 cup all-purpose flour
  7. 1 teaspoon baking powder
  8. 1/2 tsp ground cardamom
  9. 1/4 tsp ground cinnamon
  10. 1/4 teaspoon salt
  11. 2 cups pitted sweet cherries9.2

  1. In large oven-proof skillet, melt 4 tablespoons butter; add brown sugar and cook until dissolved; remove from heat. Heat oven to 375F. In large bowl, beat eggs and granulated sugar until pale yellow; about 4 minutes. Melt remaining 2 tablespoons butter in milk; set aside.
  2. Sift together flour, baking powder and salt. Add flour mixture and warm milk mixture to eggs and sugar, beating on low just until smooth batter forms. Sprinkle cherries in an even layer over brown sugar in pan; pour batter over cherries.
  3. Bake 40 minutes or until cake tester inserted in center comes out clean. Immediately invert cake onto large platter; serve warm.

Very Gingery Ginger Snaps

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One week I was having very strong cravings for some ginger snaps. But I knew I wanted something stronger than you could buy at the store. A package of crystallized ginger from Trader Joes later, this recipe was born.

3/4 cup butter softened
1/4 cup molasses
1 cup sugar
1 egg
2 tbsp grated minced fresh ginger
  ---
2 cups flour
1/4 cup ground dried ginger
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp salt
2 tsp baking soda
  ---
1/2 cup coarsely chopped crystallized ginger

  1. Thoroughly mix the first five ingredients (butter, molasses, sugar, egg, fresh ginger).
  2. In another bowl, sift flour through baking soda together.
  3. Thoroughly mix dry ingredients into wet mixture.
  4. Fold in the crystallized ginger. Put mixture into the refrigerator for 1 hour to chill. 9.3
  5. Preheat the oven to $375 ^{\circ}$F. Roll the dough into 1 inch balls and roll in sugar.
  6. Bake the cookies for 8-10 minutes, and then cool on racks.
  7. Enjoy with milk.

Jamaican Banana Bread

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It's a nice simple little banana bread. Not too much else to say about it really.

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Bread:

2 tbsp butter, softened
2 tbsp 1/3-less fat cream cheese
1 cup sugar
1 large egg
  ---
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
  ---
1 cup ripe mashed banana
1/2 cup fat-free milk
2 tbsp dark rum
1/2 tsp grated lime rind
2 tsp lime juice
1 tsp vanilla extract
  ---
1/2 cup chopped toasted pecans
1/2 cup flaked sweetened coconut

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Topping:

1/2 cup packed brown sugar
4 tsp butter
4 tsp lime juice
4 tsp dark rum
1/4 cup chopped toasted pecans
1/4 cup flaked sweetened coconut

  1. Preheat oven to $375 ^{\circ}$F.
  2. Beat butter and cream cheese in a bowl with a mixer. Add sugar, beat well. Add egg, beat well.
  3. Combine flour, baking powder, baking soda, and salt, stirring well. Combine banana through vanilla, stirring well. Add flour mixture to sugar mixture alternately with banana mixture, beginning and ending with the flour mixture. Stir in pecans and coconut.
  4. Pour batter into an 8" x 4" greased loaf pan. Bake at $375 ^{\circ}$F for 1 hour. Cool in pan for 10 minutes. Remove from pan and cool on a wire rack.
  5. To prepare topping, combine brown sugar through rum in a saucepan. Bring to a simmer. Cook 1 minute, stirring constantly. Remove from heat, add pecans and coconut, spoon over loaf.

Biscotti

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There was a comment someone made about these, "You can make Biscotti?" It seems she just never really considered it as something you could make. Maybe she thought the Biscotti fairy comes and deposits them at the coffee shop?

1/2 cup butter, softened
2 cups sugar
5 eggs
3 cups flour
  ---
  flavoring examples
  ---
1/2 tsp anise oil
1 tsp anise seed
  ---
2 tsp almond extract
1/2 cup almonds
  ---
3 tbsp cocoa
1/2 cup hazelnuts
(use 3 tablespoons less flour)

  1. Cream butter and sugar.
  2. Add remaining ingredients with flavoring.
  3. Bake in cake pan prepared with pan grease at $350 ^{\circ}$F for 20 min or until golden brown.
  4. Cut into 1" x 3" strips and turn slices on side Toast in oven for 10 to 15 more minutes, turning once.

At-Your-Own-Risk Chocolate Cake

  Cake
  ---
6 oz bittersweet chocolate morsels
1 cup butter, room temperature
1 pound dark brown sugar
3 eggs
2 1/4 cup flour
2 tsp baking soda
1/2 tsp salt
1/2 cup buttermilk
1 cup boiling water
2 tsp vanilla

  1. Prepare 2 8-inch cake pans with pan grease.
  2. Cream butter and sugar together. Beat in eggs.
  3. Melt chocolate in double boiler; add to batter.
  4. Mix in flour, soda, salt, buttermilk, and vanilla.
  5. Add boiling water.
  6. Bake at $375 ^{\circ}$F until tester comes out clean. Cool.
  7. Drizzle individual servings with Chocolate Goo

  Goo
  ---
4 tbsp butter
1 1/2 cup semisweet chocolate morsels
1/4 cup buttermilk
1 pound sifted powdered sugar

  1. In double-boiler, melt butter and chocolate.
  2. Mix in buttermilk.
  3. Add little sugar at time until well combined.
  4. Cool for little while, mixing occasionally.
  5. Drizzle over cake.

Clove Cookies

1 cup butter
1/3 cup sugar
2 egg yolks
1 tsp vanilla
2 cups flour
1 tsp baking powder
1 tsp ground cloves
  whole cloves

  1. Combine butter and sugar.
  2. Add remaining ingredients except whole cloves.
  3. Form into balls, sticking a whole clove into center Bake at $350 ^{\circ}$F 10 to 12 min.

Pan Grease

1 cup shortening
3/4 cup oil
1 cup flour

  1. Mix all ingredients well.
  2. Store in refrigerator in airtight container.
  3. Apply to pans with paintbrush reserved for this use.



Footnotes

... more.9.1
If you are using frozen fruit in the recipe, do not thaw it completely
... cherries9.2
Freezing the cherries partially helps to keep them from floating to the top of cake.
... chill.9.3
This makes the dough easier to roll into balls

next up previous contents index
Next: Cookbooks we recommend. Up: The Buson Family Recipe Previous: Drinks   Contents   Index
Dane Buson 2016-09-11