alaskafoodmom

Food made easy for busy moms.

Bavarian Apple Torte May 8, 2011

Filed under: Dessert,Vegetarian — alaskafoodmom @ 5:06 pm
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I acquired this recipe from my sister-in-law Alex about 10 years ago and I still refer to the recipe written on bright pink paper because this was all we could find at the time. I believe it came out of one of her Bon Appetite magazines. This dessert has served me well over the years and is very easy to prepare. The dessert can look quite fancy when cooked in a 9 inch spring form pan, but also works well in a 9 inch square pan. It can easily be doubled, cooked in a 15×20 inch cake pan and cut into squares to serve.

Crust:
1/2 cup butter
1/3 cup sugar
1/4 teaspoon vanilla
1 cup flour

Preheat oven to 450 degrees. Cream butter, sugar and vanilla together until it takes on a light yellow color. Blend in flour. Spread dough onto bottom and sides of a 9 inch spring form pan.

Filling:
8 ounces cream cheese
1/4 cup sugar
1 egg
1/2 teaspoon vanilla

Cream cream cheese and sugar together. Add in egg and vanilla, combine until mixed completely. Pour filling into shell and spread evenly around.

Top:
2 golden delicious apples, peeled and thinly sliced long
1/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Arrange apple slices on top of filling to create a spiral effect and completely covering the filling. Mix together sugar, cinnamon and nutmeg. Generously sprinkle sugar mixture over apples (I usually have a little left over).

Place torte in 450 degree oven for 10 minutes. Reduce heat to 400 degrees and continue to bake for 25 more minutes.

You can serve this dessert as is or with fresh whipping cream sweetened with a bit of brown sugar and a teaspoon or more of Grand Marnier or Cointreau (both are orange liquors).

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Nutella Dumplings May 6, 2011

Filed under: Dessert,Vegetarian — alaskafoodmom @ 5:20 am
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This might quite possibly be the easiest dessert and the most yummy.  If you enjoy Nutella, you are already on board for this dessert.  For those of you that have never discovered this delicious spread, you are in for a treat.  Nutella is found by the peanut butter at the grocery store and is a hazelnut chocolate spread.  It satisfies any craving you might have for chocolate and is great with Ritz crackers or pretzels.  (Obviously satisfying both my sweet and salty taste buds.) Make as many or as little of these as you want.  The skies the limit!

Square wonton wrappers
Nutella spread
Canola oil
Powdered sugar

Heat canola oil in a heavy stock pot over medium high heat.  Take a wonton wrapper and place a teaspoon of Nutella in the center.  Lightly wet the edges of the wrapper with warm water using your finger.  Gently press the edges together to create a triangle.  Be sure that the dumpling is completely sealed; fried chocolate is not pretty and doesn’t smell very good, speaking from experience.  Test the heat of the oil either by dropping the end of a wooden spoon in the oil and if it creates bubbles your oil is ready.  Another method is to take a small part of a wonton wrapper and drop it into the oil.  If the wrapper immediately floats to the top and starts bubbling, the oil is ready.  If the wrapper drops in the oil, you will want to wait a few minutes and then test the oil again.  Once the oil is ready, reduce your heat to medium so your oil doesn’t get too hot.  Drop the dumplings in the oil, no more than four at a time.  Fry until lightly golden brown and place on paper towels to drain.  Allow to cool slightly and dust with powdered sugar.  Serve as is or with a scoop of high quality ice cream.  Enjoy!

 

Banana Bread May 4, 2011

Filed under: Breakfast,Comfort Food,Dessert — alaskafoodmom @ 6:59 am
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When I met my husband, he went on and on about how great his Grandma Uthe’s banana bread was.  I asked for the recipe and tweaked it a bit as I always do with recipes.  I don’t use a mixer for this recipe; rather a sturdy fork does all the work.  Great exercise for your arms and you get a better feel for when the ingredients are done being mixed.  Serve bread with butter, cream cheese or cranberry-banana jam.

½ cup butter (1 stick)
1 cup sugar
2 eggs
2 ripe bananas, mashed
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon kosher salt

Preheat oven to 350 degrees.  Cream butter and sugar together until a light yellow color with a fork or mixer.  Mix in eggs and whip until the batter begins to double.  Fold in mashed bananas and vanilla with rubber spatula.  Sift in flour, baking soda, cinnamon, nutmeg and salt.  Fold in dry ingredients until just incorporated.  Pour mixture into a greased bread pan or 3 mini loaf pans.  Bake for 50 – 60 minutes until center comes out clean with a tooth pick.  If bread begins to brown too quickly, lightly tent with foil.  Cool and slice to serve.