2012 Desserts Galore

Peach Streusel Bars

Crust:

1½ c rolled oats

1½ c all-purpose flour

1 c brown sugar, packed

½ t baking soda

1 c (2 sticks) chilled butter, cut into small cubes

 

Filling:

2 cups diced peaches (about 3 large peaches)

2/3 c peach jam

1 T all-purpose flour

1 t finely minced lemon zest

 

Preheat oven to 375°F. Butter 9”x13” baking dish. For crust, combine oats, flour, brown sugar, and baking soda. Cut in butter with a pastry blender or fingertips until mixture resembles coarse meal. Press half of crumb mixture into bottom of greased pan. Bake crust for 15 minutes and cool slightly.

Combine filling ingredients and spread evenly over crust. Top with remaining crust mixture. Bake until top is golden, approximately 35 minutes. Cool in pan before cutting into squares.

 

 

 

Peach Kaffeekucken

(German Coffee Cake)

2 c sifted flour

¾ c sugar

¼ t baking powder

1 t salt

½ c cold butter cut into cubes(1 stick)

3 ½ c sliced peaches

1 t cinnamon

2 egg yolks

1 c sour cream

 

Preheat oven to 400°F.   In a large bowl, sift flour, ¼ cup of the sugar, baking powder and salt together. Cut in butter until mixture resembles crumbs. Press dough firmly against bottom and sides of greased  9”x9” pan. Arrange peaches on top. In small bowl, stir remaining sugar and cinnamon together. Sprinkle over peaches. Bake for 15 minutes. In small bowl, beat egg yolks and blend in sour cream. Remove kaffeekuchen from oven, spoon mixture over partially baked kaffeekuchen. Return to oven and continue to bake for an additional 20 minutes or until golden brown.

 

 

 

 

Pumpkin Apple Cake

1 pkg. yellow cake mix, minus 1 cup

½ c of melted butter

1 egg

4 c apples, peeled and sliced

3 T flour

2 c pumpkin puree

1/3 c sugar

1/3 c brown sugar, packed

2 t pumpkin pie spice

2 eggs, beaten

1½ cups evaporated milk

1 T butter

1 c yellow cake mix

1 c oatmeal

½ c brown sugar, packed

1 teaspoon pumpkin pie spice

1 stick of butter, softened

 

Preheat oven to 425°F.  Combine the first 3 ingredients and press into a 9”x13” pan.

 

Mix apples and flour in separate bowl and set aside. Mix pumpkin, sugar, and spice. Heat milk and butter until butter is melted. Add milk to pumpkin mixture, add eggs and blend well. Stir in apple mixture and pour into prepared pan. Mix 1 cup cake mix, oatmeal, sugar, spice and butter until moistened.  Drop spoonfuls onto pumpkin mixture. Bake at 425°F for 10 minutes, then reduce temperature to 350°F and bake an additional 40-50 minutes until firm and toothpick comes out clean when inserted.

 


Pear Ginger Maple Pie

Filling:
6 c pears

1½ T cornstarch
¼ c brown sugar

¼ c maple syrup
½ t salt

1 T lemon juice

1 tsp lemon zest
2 T candied ginger, chopped

 

Topping:
2/3 c all purpose flour
½ c oats

½ c brown sugar
¼ tsp salt
½ c (1 stick) butter, cold
1 unbaked pie crust

Preheat oven to 350°F. Mix Filling ingredients and pour into unbaked pie crust. Cut Topping ingredients together and sprinkle over filled pie. Bake 45-50 mins. Cool before serving.

 

  

 

 

 

Apple Pear Coffee Cake

Cake:

½ c butter, softened

1 c sugar

2 eggs

1 t vanilla

2 c flour

 

Topping:

1 c brown sugar

2 t butter, softened

1 t baking soda

1 t baking powder

½ t salt

1 c sour cream

2 c apples and pears, finely chopped

 

Preheat oven to 350°F. Butter a 13”x9” pan. Cream the butter and sugar. Add eggs and vanilla, beat well. Stir in flour, baking soda, baking powder and salt, alternating with sour cream. Fold in fruit. Spread in pan.

 

Mix Topping ingredients and sprinkle over batter. Bake 45-55 minutes. Serve warm.

 

 Strawberry Tart

1 unbaked, rolled pastry pie dough

½ c mascarpone cheese

½ c heavy cream, whipped until stiff

1 T sugar

½ t vanilla

1 c strawberry preserves

1 pint fresh strawberries, sliced

2 T apricot jam

 

Preheat oven to 375°F.   Place pie dough into a 10” tart pan, fitting the dough into the corners and trimming the edges as necessary. Prick the dough all over with a fork. Line the pie dough with parchment paper and fill with pie weights such as dry beans. Blind bake the pie crust for 15 minutes. Remove from the oven. Remove the pie weights and parchment paper. Return the crust to the oven for an additional 8-10 minutes until the crust is golden brown. Cool completely on a rack.

 

In a mixing bowl, beat together the mascarpone cheese, whipped cream, sugar and vanilla until smooth. Spread the mixture on the cooled pastry crust.

 

Spread the strawberry preserves over the mascarpone cream in the tart crust. Arrange the sliced strawberries on the preserves.

 

Warm the apricot jam in a microwave for 30 seconds until slightly melted. Using a pastry brush, brush the melted jam over the sliced strawberries to “glaze” the top of the berries.

 

Chill the tart for one hour, then remove from the tart pan for presentation on a pretty plate.

 

Copyright Pamela Regentin
Used by permission

 

 

 

 

 

 

 

 

 

 

Pear Ginger Cheesecake
Crust:  (Optional)

1 tablespoons melted butter
40-50 Gingersnap cookies, crushed

 

Filling:
3 (8 ounce) packages cream cheese, at room temperature

3 ripe pears,peeled and sliced

1 cup sugar
3 large eggs, at room temperature
2 teaspoons vanilla extract

1/4 cup sour cream
2/3 cup candied ginger
1/3 cup water
Heat oven to 350° F. In a medium bowl, combine the butter and crushed gingersnaps.Press the mixture into a 9-inch springform pan, working the
crumbs over the bottom and then up the sides. Bake for 20 minutes.
In a small bowl, toss the pears and ginger. Line the cooled crust with the pears, overlapping the slices slightly. In a large bowl, with an electric mixer on medium, beat the cream cheese for 2 minutes. Add 1 cup of the sugar and beat for 2 minutes. Add the eggs, 1 at a time, and mix until combined. Stir in 2 teaspoons of the vanilla. Pour the mixture over the pears. Bake until the top is barely set but still slightly wobbly, about 50 minutes. Transfer pan to a wire rack but leave oven on.
In a small bowl, combine the sour cream and a little sugar and vanilla. Pour over the cheesecake and bake for 8 minutes. Transfer to a wire rack and cool to room temperature. Cover and refrigerate for at least 4 hours before serving.

 

Courtesy Revelyn Rawdin