Category: <span>Sweet Treats</span>

Peach Sorbet from Canned Peaches

Who knew that an ordinary can of peaches in heavy syrup would make the best Peach Sorbet in just 10 minutes? Published in June 2020 the New York Times cooking section, the recipe was created in 1996 by Melanie Bernard from Bon Appetit magazine who was tasked with finding new uses for canned food. The recipe has made a resurgence during the pandemic. John improved it by adding vanilla ice cream and peach schnapps before freezing. M’m M’m good!

Basic Canned Fruit Sorbet

Time 10 minutes plus 12 hours or overnight freezing and 2 hours optional refreezing

Yield About 1 pint

Ingredient A 16-ounce can of fruit, preferably in heavy syrup

1. Place can of fruit in freezer for about 12 hours or longer.
2. Remove can from freezer, briefly dip in hot water, then remove the top. Pour any juices into a food processor. Remove the bottom of the can, slide out the block of fruit and chop it in 1-inch pieces. Add to food processor. Using the regular blade process until uniformly puréed.
3. Serve at once or transfer to a container and freeze for about 2 hours to firm up.

Variations

Apricot and Amaretto Sorbet Freeze 16 ounces canned apricots. Process with 2 tablespoons Amaretto. Yield: 1 pint.

Piña Colada Sorbet Freeze 20 ounces of crushed pineapple. Process with 3 tablespoons rum and 6 tablespoons chilled cream of coconut. Yield: 1 ½ pints

Black Forest Sundae Freeze 16 ounces pitted Bing cherries and process to make sorbet. Place in the freezer to firm up. Scoop into individual dishes, drizzle with chilled bittersweet chocolate sauce and top with whipped cream. Yield: 4 servings.

Peach Frozen Yogurt Freeze an individual container of peach yogurt, around six ounces, and 8 to 10 ounces canned peaches. Process both together. Yield: About 1 pint.

Tomato Sorbet Freeze a 16-ounce can whole or chopped San Marzano tomatoes. Process with the juice of 1 lime and salt and ground black pepper to taste. Garnish each serving with a sprig of fresh basil. Yield: 1 pint.

Fresh Peach Cake from Ina Garten, via Food Network

 Living in the south, we embrace peach season. The 135 foot tall water tower in Gaffney, SC is a giant steel and concrete peach called a Peachoid. It’s a tourist attraction!

This is our favorite peach cake. Moist, dense, and sweet. Leave it to Ina Garten to create the perfect recipe!

1 1/2 cups, white sugar divided
2 extra large eggs, room temperature
1 cup sour cream, room temperature
1 Teaspoon vanilla extract
2 cups all-purpose flour
1 Teaspoon baking soda
1 Teaspoon baking powder
1/2 Teaspoon salt
1 Teaspoon ground cinnamon
3 large ripe peaches, peeled, pitted and sliced
1/2 cup chopped pecans

1. Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth.
3. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
4. Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
5. Bake the cake for 45-55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

Gluten-free Cheesecake

 This gluten-free cheesecake recipe yields a creamy, classic cheesecake that you can top how you want! Berries, caramel, or chocolate, whatever you prefer!

 Crust:

• 1 3/4 cups gluten-free graham cracker crumbs (Note: I used Annie’s Cocoa and Vanilla Bunny Grahams 6.75 oz box. Perfect crust flavor and texture!)
• 1 Tablespoon sugar
• 1/2 teaspoon cinnamon
• pinch of kosher salt
• 4 Tablespoons melted butter

Filling:

• 4 packages (8 oz. each) cream cheese, softened
• 1 cup sugar
• 4 eggs (room temperature)
• 1 cup sour cream
• 2 teaspoons lemon juice
• 1 Tablespoon cornstarch
• 1 teaspoon vanilla

Instructions

1. Preheat oven to 350°F. Butter the bottom and sides of a 9-inch springform pan. Set aside.
2. Add gluten-free graham crackers to a food processor and process until finely ground. Pour graham cracker crumbs into a medium sized bowl and whisk together with sugar, cinnamon and salt. Then pour melted butter over the top and mix until the crust mixture resembles wet sand.
3. Press the graham cracker mixture into the bottom of the springform pan.
4. Bake at 350°F for 10-12 minutes, until the crust is lightly browned and fragrant. Remove from the oven and cool for at least 10 minutes while preparing the filling. (Keep the oven on!)
5. To make the filling, combine softened cream cheese and sugar in a large mixing bowl. Beat on high for 1-2 minutes, until light and creamy. Add the eggs, one at a time, scraping down the bowl in between each addition. Then, add the sour cream, lemon juice, cornstarch and vanilla and mix only until combined and smooth.
6. Pour the cheesecake filling over the crust and smooth with a spatula. Place cheesecake in the preheated oven and immediately lower the oven temperature to 300°F. Bake for 55 minutes to an hour, until the edges of the cheesecake are set (the center will still be a bit wobbly). Turn off the oven and let the cheesecake sit in the oven for another hour. Remove the cheesecake from the oven and carefully loosen the edges of the cheesecake from the sides of the pan with a knife but leave the cheesecake in the pan. Let the cheesecake come to room temperature.
7. Cover the cheesecake and refrigerate for at least 4 hours, preferably overnight. Remove the cheesecake from the springform pan and top with fresh berries or other favorite topping before serving.

https://mygluten-freekitchen.com/  Recipe by Michelle

Snickerdoodles

• 1 ½ cups flour
• 1 teaspoon cream of tartar
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 10 tablespoons butter at room temperature
• ¾ cup sugar
• 1 large egg
• ½ teaspoon vanilla extract
• 2 tablespoon ground cinnamon
• ¼ cup sugar

1. Heat the oven to 375 degrees. In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt.
2. In the bowl of an electric mixer, beat together the butter and 3/4 cup sugar until fluffy, about 2 minutes, scraping down the sides as necessary. Beat in the egg until creamy, and then add the vanilla, again scraping down the sides. Add the flour mixture to the butter mixture and beat on low until just combined.
3. In a small bowl, combine the remaining ¼ cup sugar and the cinnamon. Roll the dough into small balls (about a tablespoon), then roll each one in the cinnamon-sugar mixture. (I needed more cinnamon-sugar)
4. Put the dough balls on parchment-lined rimmed baking sheets, at least 3 inches apart. Bake the cookies until just set and dry in the center, 10 to 12 minutes. Do not overbake. Let cool on the cookie sheets for 2 minutes before transferring to wire racks to cool completely.

From the NY Times recipe collection

Orange Chocolate Chip Bread with Coconut Topping

Makes about 24 muffins or 5 small loaves

3 cups flour
1 Tablespoon baking powder
1 teaspoon baking soda
¾ tsp salt
1 cup sugar
1 cup orange juice
Zest of one orange – about 2 tsp
2/3 vegetable oil
2 eggs
1 can (11 ounces) mandarin oranges, drained and coarsely chopped (use juice from oranges after chopping)
2/3 cup mini-chocolate chips

Topping
1 cup shredded coconut
1/3 cup sugar
2 T melted butter

1. Heat oven to 350 (breads) or 375 (muffins). Line muffin pans or small loaf pans. Coat with Pam spray.
2. In large bowl, combine flour, baking powder, baking soda, and salt. Set aside.
3. In a larger bowl, beat together sugar, orange juice, zest, oil and eggs. On low, beat in the flour mixture until combined. Beat at medium speed for 1 minute.
4. Fold in oranges and chocolate chips.
5. Mix topping ingredients in a separate bowl. Sprinkle over top of batter.
6. Bake* until toothpick inserted into center comes out clean or with a few crumbs. See note below for baking times and instructions.
7. Cool slightly on wire rack before removing from pans.

*Bake muffins at 375 for 20 minutes.

*Bake small loaf breads at 350 for 40 minutes. Cover with foil after 20 minutes to prevent burning coconut topping.

Lemon Buttermilk Cake with Lemon Glaze

Recipe from Averie Cooks.

Permalink: https://www.averiecooks.com/lemon-buttermilk-cake-with-lemon-glaze/

Averie Sunshine writes: If you’re a lemon lover, you’ll love the perfectly tart yet just sweet enough big pop of lemon flavor this soft and fluffy cake has. I used my favorite, foolproof, no mixer, buttermilk cake recipe and worked in lemon three ways: lemon juice, lemon zest, and lemon extract. I love the cake base because it’s fast, easy, and the cakes always turn out supremely moist, springy, and fluffy thanks to buttermilk, sour cream, and oil. The glaze really helps boost the overall lemon profile of the cake. It’s zingy, tangy-yet-sweet, and after pouring the glaze over the warm cake, it seeps into the cake, and makes it even moister, softer, and more lemony.

INGREDIENTS:

Cake
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
pinch salt, optional and to taste
1 tablespoon lemon zest
1 large egg
1/2 cup buttermilk
1/3 cup sour cream, lite is okay (plain Greek yogurt may be substituted)
1/4 cup lemon juice
3 tablespoons canola or vegetable oil
2 teaspoons lemon extract (for a less tart cake, vanilla extract may be substituted)

Glaze
2 cups confectioners’ sugar
about 1/3 cup lemon juice, or as necessary for consistency
about 1 tablespoon lemon zest, or to taste

DIRECTIONS:

1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
2. Cake – In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt.
3. Whisk in lemon zest; set aside.
4. In a separate small bowl, whisk together the egg, buttermilk, sour cream, lemon juice, oil, and lemon extract.
5. Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don’t overmix or try to stir them smooth.
6. Turn batter out into prepared pan and bake for about 28 to 31 minutes, or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
7. Place pan on a wire rack and allow cake to cool. While cake cools, make the glaze.
8. Glaze– In a medium bowl, add 2 cup confectioners’ sugar, 1/3 cup lemon juice, and whisk until smooth. As necessary, add additional lemon juice (or sugar) to reach desired glaze consistency. I used slightly over 1/3 cup lemon juice. Glaze should be easily pourable.
9. Evenly pour glaze over cake (doesn’t have to be fully cooled), smoothing it lightly with a spatula if necessary, but glaze will likely just slide into place.
10. Allow cake to cool in pan uncovered for at least 1 hour (or overnight and cover with a sheet of foil) before slicing and serving so glaze can set up. Cake will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.

Troyer’s Home Pantry in Apple Creek, Ohio

Printed in Good Housekeeping November 2003

I’ve been making this moist and flavorful cake for ten years. It’s best when made the day before you want to serve it so the spices really blend together. I frost it the day I’m serving it. John loves it the next morning with a steaming cup of coffee.

1 cup sugar

2 large eggs

1 cup canned pumpkin

½ cup canola oil

1 cup sifted flour

1 tsp cinnamon

1 tsp baking soda

½ tsp baking powder

½ tsp salt

Frosting ingredients

¾ cup confectioner’s sugar

¼ cup cream cheese  (1/4 of 8 oz block)

2 T butter, softened

½ tsp vanilla

1. Preheat oven to 350. Grease 9-inch square pan with cooking spray.

1. Mix sugar and eggs at medium speed for 2 minutes. Beat in pumpkin and oil.

1. Stir together dry ingredients.

1. At low speed, add dry ingredients to pumpkin mixture. Beat 1 minute scraping sides of bowl frequently.

1. Pour batter into pan. Bake 25-30 minutes until toothpick comes out clean. Cool on rack.

1. Prepare frosting:  Mix all ingredients at low speed for 2 minutes. Frost cake.

Triple Berry Crisp

In my house, nothing says summer better than warm blueberries, blackberries, and raspberries sweetened with sugar covered with a buttery, oatmeal and brown sugar topping. We serve it with a scoop – or two – of vanilla ice cream.

Topping

1 cup dry oatmeal

½ cup light brown sugar

½ cup flour

1 tsp cinnamon

¼ tsp nutmeg

¼ cup softened butter

Mix dry ingredients together. Cut in softened butter until mixture is a coarse meal texture. Set aside.

Berry mixture

1 ½ cups blueberries (12 oz)

¾ cup raspberries (6 oz package)

¾ cup blackberries (6 oz package)

½ cup sugar

2 T dry tapioca

2 T flour

Rinse berries and allow to air dry in a sieve. In a large bowl, gently mix the berries with the rest of the ingredients. Pour berry mixture in a greased 1 ½ to 2-quart casserole or 9” pie plate. Cover with the topping mixture.

Bake in a 350-degree oven for 30-40 minutes until topping is golden and berries are bubbling.

Cool to room temperature. Serve with vanilla ice cream.

Farmhouse Buttermilk Coffee Cake

From King Arthur Flour

This old-fashioned brown sugar cake derives much of its delightful texture from buttermilk. The nutty pecans and sugar on top are a perfect complement to the moist cake underneath.

Cake

•  1/2 cup butter – softened to room temperature
• 2 cups light brown sugar
• 2 large eggs
• 2 cups buttermilk
• 2 teaspoons vanilla extract
• 2 teaspoons baking soda
• 3/4 teaspoon salt
• 3 cups King Arthur Unbleached All-Purpose Flour

Topping

•  6 tablespoons melted butter
• 1 cup light brown sugar
• 1/4 cup milk
• 1/8 teaspoon salt
• 2/3 to 1 cup diced pecans or walnuts

Directions

 Preheat the oven to 350°F. Lightly grease a 9″ x 13″ cake pan.

1. Beat the butter and brown sugar together till smooth.
2. Add the eggs, beating till smooth.
3. Stir in the buttermilk and vanilla extract.
4. Mix together the baking soda, salt, and flour. Add to the wet ingredients and beat until thoroughly combined.
5. Pour the batter into the prepared pan.
6. Bake the cake for 35 minutes. Towards the end of the baking time, prepare the topping.
7. Stir the butter and the sugar together. Add the milk, pecans, and salt. The glaze will be thick but pourable.
8. Top the baked cake with the topping and return to the oven for another 10 minutes.
9. Remove the cake from the oven. The topping will look very runny.

You can eat the cake hot, with the glaze still gooey; or let the cake sit at room temperature for a few hours, by which time the glaze will have set.

Yield: 24 servings.