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Desserts

Apple Gingerbread Upside-Down Cake

  • 3 tbsp butter
  • 4 large tart apples
  • 3/4 cup light brown sugar
  • 1 tsp cinnamon
  • 1 cup sifted flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 cup shortening
  • 1/4 cup sugar, white or brown
  • 1 egg, well beaten
  • 1/2 cup molasses
  • 1/2 cup sour milk

Spread softened butter over bottom of heavy (8 x 8 inch) baking pan.

Pare apples and slice thin.

Arrange half of apples over bottom of pan, sprinkle with half of brown sugar and cinnamon mixed together, add remaining apples and sprinkle with remaining sugar and cinnamon.

Cook over low heat while preparing batter.

Sift flour, baking powder, soda, salt and spices together 3 times.

Cream shortening with sugar until fluffy.

Add egg and beat thoroughly.

Add sifted dry ingredients alternately with molasses and milk, beating well after each addition.

Pour gingerbread batter over apples and bake in moderate oven (350 degrees F) about 45 minutes.

Turn out upside down.

Pear Gingerbread Upside Down Cake – Increase butter to 4 tablespoons, use 1/2 cup granulated sugar instead of brown, omit cinnamon and use cooked pear halves for apples. Melt butter in pan, add sugar and stir until melted. On this arrange pears, cut side down. Pour gingerbread batter over pears and bake as above. If pears are very large it may be necessary to slice them.

Bacon Wrapped Dates

  • 18 Large Medjool Dates
  • 18 Pieces Gruyere or Parmesan cheese ( about 1” x 1/4”)
  • 6 slices bacon, each cut into thirds

Preheat oven to 450 degrees.

Slit each date along one side and remove the pit.

Insert a piece of cheese into each date.

Wrap a piece of bacon around each stuffed date and secure with a toothpick.

Put the dates on a parchment lined baking sheet.

Bake for about 6-7 minutes until the bacon on top is crisp.

Using tongs, turn the dates and bake for another 6-7 minutes until the bacon is crisp.

Remove from the oven and place the dates on to a paper towel lined plate to absorb any grease from the bacon.

Dates may be arranged on a platter as an appetizer, or used as a fresh baby greens salad topper.

Banana Chocolate Cake

  • 2-1/4 cups sifted cake flour
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1 tsp salt
  • 2/3 cup shortening
  • 1-1/2 cups sugar
  • 2 eggs
  • 2 oz. (squares) chocolate, melted
  • 1 tsp vanilla
  • 1 cup mashed ripe bananas (2 to 3)
  • 1/2 cup sour milk or buttermilk

Sift flour, baking powder, soda and salt together.

Cream shortening with sugar until fluffy.

Add eggs, one at a time, beating thoroughly after each is added.

Add chocolate and mix thoroughly.

Stir in vanilla.

Add sifted dry ingredients alternately with bananas and milk in small amounts, beating well after each addition.

Turn into greased pans and bake in moderate oven (350 degrees F) 30 to 35 minutes.

Bittersweet Chocolate Coating

  • 3 squares Unsweetened Chocolate
  • 1/3 cup sugar
  • 4 Tbsp. water

Melt chocolate in small bowl over hot water; cool.

Bring sugar and water to a boil and boil 1/2 minute. Cool until lukewarm.

Add gradually to chocolate, stirring until blended.

Cool, stirring occasionally.

Makes enough frosting to cover tops of 16 bars, 4×1 inches.

Carrot Pudding

Guest recipe from Rebecca Young, Lisbon, Iowa

“Dear Kristi: The following is a really special recipe I was given by a friend, Mary Christiansen of Quinault, Washington. She received it from her paternal grandmother, Leone Northrup. I was suspect of this the first time I was offered it, but it was FABULOUS!”

Makes 4 pints

  • 1 cup raw, grated carrot
  • 1 cup raw, grated potato
  • 1 cup sugar
  • 1 cup nuts
  • 1/4 cup oil
  • 1 tsp. each of cinnamon, cloves, nutmeg and soda
  • 1/2 tsp. salt
  • 1 cup raisins
  • 3 Tbsp. cold STRONG coffee

Combine and fill pint jars just over 1/2 full.

Steam in water bath canner 3 to 3-1/2 hours. Jars will seal and it keeps forever (she wasn’t kidding!).

To serve:
Set the opened jar in boiling water till the pudding is warm or heat in microwave.

Serve with hard sauce of:
1-1/2 Tbsp. of butter and 3 Tbsp. flour (melt butter and blend in flour). Add 3/4 cup brown sugar and 1-1/2 cup water. Boil till thick. Add a pinch of salt and 1/2 tsp. of vanilla.

“I hope everyone enjoys this as much as I did. It is a great put-up food for the winter and the only dessert that comes out of a jar in our house (hahaha).”

Chocolate Almond Bread

  • 2 eggs
  • 1 cup brown sugar
  • 2 oz. (squares) chocolate, melted
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp baking powder
  • 2/3 cup sifted flour (about)
  • 2 tbsp milk
  • 1/3 cup chopped almonds
  • 1/2 recipe meringue

Beat eggs, add sugar and beat together thoroughly.

Add melted chocolate.

Sift cinnamon, allspice, baking powder and flour together and add alternately with milk to creamed mixture.

Add almonds and stir until mixture is well blended.

Spread 1/2-inch thick in shallow pans and bake in moderate oven (350 degrees F.) 20 minutes.

When baked, cut into strips, frost with meringue and brown slightly.

Chocolate Oatmeal Cookies

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs, unbeaten
  • 1/2 cup sifted all purpose flour
  • 1 3/4 cups rolled (not quick-cooking) oats
  • 2 one-ounce squares unsweetened chocolate, melted
  • 1/2 tsp. vanilla

Grease cookie sheet.

In medium sized bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition.

Sift and add flour; stir in rolled oats; blend well.

Stir in melted chocolate and vanilla.

Drop batter by teaspoons, 1 inch apart, onto prepared cookie sheet.

Bake in 350 degree oven 12-15 minutes or until lightly browned.

Cool on a wire rack.

College Fudge Bars

  • 1/2 cup sifted flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/3 cup butter or other shortening
  • 2 squares Unsweetened Chocolate, melted
  • 1 cup sugar
  • 2 eggs, well beaten
  • 1/4 cup milk
  • 1 tsp. vanilla
  • 1 cup chopped walnuts (optional)

Sift flour, baking powder and salt.

Add butter to chocolate and mix well.

Add sugar gradually to eggs, beating thoroughly; then add chocolate mixture and blend.

Fold in flour. Add milk, vanilla, and nuts, and mix well.

Bake in greased pan, 8x8x2 inches, in slow oven (325 degrees F.) 45 minutes, or until done.

Remove from pan and cool. Cut in bars, 4×1 inches. Frost tops with Bittersweet Chocolate Coating. Makes 16 bars.

Cranberry Upside-Down Cake

  • 3 tbsp butter
  • 1-1/2 cups sugar
  • 2 cups cranberries
  • 1-1/2 cups sifted cake flour
  • 1-1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup shortening
  • 1 egg, beaten
  • 1/2 cup milk
  • 1 tsp vanilla

Melt butter and 1 cup sugar in baking pan; add cranberries.

Sift flour, baking powder and salt together.

Cream shortening with remaining sugar until fluffy; add egg and beat thoroughly.

Add sifted dry ingredients and milk alternately in small amounts, beating well after each addition. Add vanilla.

Pour batter over cranberries and bake in moderate oven (350 degrees F) 40 to 50 minutes.

Turn upside down. If desired serve with whipped cream.

Cranberry Glaze Cake – Omit butter and use 2-1/2 cups cranberries. Mix 1 cup of the sugar with 1 tablespoon cornstarch, add 1/2 cup boiling water and cook until slightly thickened. Add cranberries, spread over bottom of pan and proceed as above.

Erin Cookies

  • ½ cup butter
  • 1 cup sugar
  • 2 eggs, well beaten
  • 1 Tbsp. milk
  • 1 tsp. extract of lemon
  • ½ tsp. salt
  • 2 tsp. baking powder
  • Flour to roll (about 3 cups)
  • 1 egg white
  • Green sugar

Heat oven to 375º.

Allow the butter to stand at room temperature until soft, cream and add the sugar, eggs, milk and flavoring.

Sift the salt and baking powder with the first cup of flour, and stir into the butter mixture.

Add as much more of the flour as needed to make a dough of the consistency that can be rolled after it is chilled. Chill thoroughly.

Toss the dough on to a lightly floured board and roll thin.

Shape with a shamrock cutter and place the cookies on a well-buttered baking sheet or pan.

Brush the tops of the cookies with the egg-white and sprinkle with the green sugar.

Bake 8-10 minutes.

Gather the scraps of dough and chill again until ready to roll and cut the next panful. Repeat cutting and glazing as before.

Filbert Chews

  • 1/2 cup sifted flour
  • 1 Tbsp. instant coffee
  • 1/4 tsp. salt
  • 2 eggs, unbeaten
  • 1 cup sugar
  • 1 tsp vanilla
  • 1/2 cup melted butter
  • 1 cup chopped filberts (hazelnuts)

Preheat oven to 350 degrees.

Grease baking pan, 11x7x2.

Measure flour, instant coffee, and salt into sifter.

In medium sized bowl, beat eggs until thick and lemon-colored; add sugar gradually, beating well after each addition to dissolve sugar.

Stir in vanilla and melted butter.

Sift and add dry ingredients; stir just until blended; fold in 3/4 cup filberts.

Pour batter into prepared baking pan; sprinkle remaining 1/4 cup filberts over top.

Bake in 350 degree oven for 25 minutes, or until top crust forms.

Cool in pan on wire rack 5 minutes; loosen around edges; with sharp knife cut into squares, remove from pan; cool on rack.

Four-O’Clock-Tea Scones

  • 2 cups sifted flour
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 4 tsp baking powder
  • 4 tbsp cold shortening
  • 1/2 to 2/3 cup milk
  • 1 egg, well beaten
  • Melted butter
  • Sugar

Sift dry ingredients together and cut in shortening.

Add milk to egg, then add to flour mixture gradually, adding more milk if necessary.

Knead lightly on a floured board.

Roll to 1/2-inch thickness.

Cut into wedges, place on greased baking sheet, brush with melted butter and dredge with sugar.

Bake in hot oven (400 degrees F) 15 minutes.

Fresh Plum Cake

Cut two pounds of fresh prune plums in halves, remove pits, but do not peel. Add sugar to sweeten, about one and one-half cups, and about one-third cup cold water. Let stand for several hours, stirring occasionally until sugar is dissolved.

Divide dough and pat in two eight-inch layer cake pans, bringing the dough well up the sides of the pans.

Arrange a layer of plums, cut side up, in the pans.

Add enough grated soft bread crumbs to take up the juice in the bowl, then spread this mixture over the plums.

Dot with butter, and bake in a hot oven about 375 degrees F. for about twenty-five minutes, or until done and nicely browned on top.

Can be served either warm or cold, pie-fashion.

Dough:

  • 2 cups flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • ½ cup butter or other shortening
  • 2/3 cup milk (about)

Sift flour and measure, sift with baking powder and salt, and sift again. Cut in shortening. Add milk gradually until a soft dough is formed.

Maple Bananas

  • 6 firm bananas
  • 2 tbsp lemon juice
  • 3/4 cup maple syrup
  • 1/4 cup chopped nuts

Peel bananas, brush with lemon juice and place in greased baking dish.

Pour maple syrup over bananas.

Bake in moderate oven (375 degrees F) 15 to 18 minutes.

Sprinkle with nuts.

Coconut Bananas – Omit syrup and nuts. Roll bananas in coconut. Bake as above. Serve with orange sauce.

Mexican Orange Candy

  • 1 cup granulated sugar
  • 1/4 cup boiling water
  • 2 cups granulated sugar
  • 1 cup cream (1/2 & 1/2)
  • Few grains salt
  • 2 tsp. grated orange rind
  • 1 cup nut meats

Caramelize the one cup sugar slowly in a hot frying pan, shaking pan vigorously to prevent burning.

Add boiling water and boil until sugar is dissolved.

Add remaining sugar, cream and salt and boil to soft ball stage (234 degrees F.), stirring constantly.

Just before candy is done, add orange rind.

Remove from heat, cool, beat and add nuts.

Drop from a teaspoon onto buttered plates and allow to harden.

Yield: 1 3/4 pounds.

Milk Chocolate Cream Cheese Frosting

  • 1 -3 ounce pkg. cream cheese
  • 3 Tbsp. cream
  • 2 cups sifted powdered sugar
  • 1/4 tsp. salt
  • 1/2 cup milk chocolate or semi-sweet chocolate pieces, melted

Blend cream cheese and cream until smooth in medium size bowl; add sugar gradually, creaming well after each addition.

Stir in salt and melted chocolate pieces.; blend until frosting is smooth.

Mocha Pie

  • 1/4 cup ground coffee
  • 2 cups milk, scalded
  • 3/4 cup sugar
  • 1/3 cup flour
  • 1/4 tsp salt
  • 1 oz. (square) chocolate
  • 2 eggs
  • 1 egg yolk
  • 1 tbsp butter
  • 1 tsp vanilla
  • 1 baked pastry shell
  • 1 Whipped Cream Topping

Add coffee to milk as it scalds. Strain.

Mix sugar, flour and salt together.

Stir in milk and cook over boiling water until thickened, stirring constantly.

Add chocolate and continue cooking 10 minutes longer, stirring occasionally.

Beat eggs and egg yolk slightly.

Add part of hot mixture to eggs, stir and return to double boiler.

Cook stirring constantly 2 minutes longer.

Remove from heat, add butter and vanilla; cool.

Pour into pastry shell, chill and serve with whipped cream.

Mocha-Honey Loaf Cake

  • 2 cups sifted cake flour
  • 3 tsp. baking powder
  • 1 1/2 Tbsp. instant coffee, or espresso powder
  • 3/4 tsp. Salt
  • 1/2 cup softened butter
  • 1/2 cup honey
  • cup sugar
  • 2 eggs, unbeaten
  • 1/2 cup milk

Preheat oven to 350 degrees.

Grease bottom and sides of loaf pan, 9x5x3; line bottom with parchment paper; grease paper.

Measure cake flour, baking powder, instant coffee, and salt into sifter.

In a large bowl, cream butter; blend in honey; add sugar gradually, creaming after each addition until mixture is well blended.

Add eggs, one at a time, beating well after each addition.

Pour batter into prepared pan.

Bake in 350 degree oven for 45 minutes, or until center springs back when lightly pressed with fingertip.

Cool loaf in pan on wire rack 10 -15 minutes; loosen around edges with knife; turn out onto rack.

Remove parchment paper; cool completely before frosting.

Peanut Butter Nut Bread Topping

  • 2 tbsp butter
  • 4 tbsp brown sugar
  • 1 tbsp water
  • Peanuts

Spread butter on bottom of loaf pan.

Cover evenly with sugar and peanuts.

Sprinkle water over mixture.

Cover with following:
BATTER

  • 1 egg
  • 1 cup brown sugar
  • 2 tbsp peanut butter
  • 2 tbsp melted butter
  • 2 cups sifted, enriched flour
  • 1/2 tsp soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup sour milk or buttermilk

Beat egg. Add sugar gradually, beating it in.

Stir in peanut butter and melted butter.

Add milk.

Sift together flour, soda, baking powder and salt.

Add egg mixture, stirring until well blended.

Bake in moderate oven (350 degrees F) 1 hour.

Pineapple Coffee Cake

  • 2 cups sifted flour
  • 2 tsp baking powder
  • 6 tbsp sugar
  • 3/4 tsp salt
  • 1/3 cup shortening
  • 1 egg, beaten
  • 1/3 cup milk
  • 1-1/2 cups drained, diced pineapple
  • 3 tbsp butter
  • 1/4 cup brown sugar
  • 3 tbsp sifted flour

Sift first 4 ingredients together.

Cut in shortening.

Combine egg and milk and add all at once to dry ingredients. Blend thoroughly.

Spread dough in greased cake pan and arrange diced pineapple on top.

Combine remaining ingredients and mix together with a fork until of a crumbly consistency.

Sprinkle with diced pineapple.

Bake in hot oven (400 degrees F) about 25 to 30 minutes.

Try baking your coffee cake in a ring mold to lend that party air. Ice and sprinkle with chopped nuts and candied fruits.

Pralines

  • 3 cups sugar
  • 1 cup buttermilk
  • 1 tsp. soda
  • 2 cups chopped walnuts or pecans
  • 4 Tbsp. butter
  • 1/2 tsp. vanilla

Add soda to buttermilk and combine with sugar; cook to soft ball stage (234 degrees F.), adding nuts just before that stage is reached.

Remove from heat, add butter and vanilla.

Cool to room temperature and then beat until creamy.

Pour into molds or drop by teaspoonfuls onto waxed paper.

Prize Chocolate Cake

  • 4 oz. (squares) chocolate
  • 1 cup milk
  • 1 cup sifted cake flour
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 4 eggs, separated
  • 1-2/3 cups sugar
  • 1 tsp vanilla

Grate chocolate, add milk and cook over low heat, stirring constantly until thickened. Cool.

Sift flour, salt and baking powder together.

Beat egg yolks, add sugar and vanilla and beat until fluffy.

Add sifted dry ingredients and chocolate mixture alternately in small amounts, beating well after each addition.

Fold in stiffly beaten egg whites.

Pour into greased pan and bake in moderate oven (350 degrees F) 30 minutes.

Pulled Butter Mints

  • 4 Tbsp. butter
  • 2 cups sugar
  • 2/3 cup water
  • 4 tsp. corn syrup
  • 1/4 tsp. cream of tartar
  • 1 tsp. peppermint extract

Melt butter in a saucepan.

Add sugar, water, corn syrup and cream of tartar.

Cook to hard ball stage (at which a few drops form a brittle ball in cold water), and add peppermint.

Pour into a buttered pan.

When cool enough to handle, butter the hands to prevent sticking and pull the candy until it is white and creamy.

Cut into small pieces with scissors.

Wrap in waxed paper.

Yield: 1 pound.

Rum Custard

  • 2 cups sugar
  • 3/4 cup water
  • 2 cups half and half
  • 1/2 cup sugar
  • 6 egg yolks
  • 3 Tbsp. Dark Rum

Preheat oven to 350 degrees.

Combine sugar and water in sauce pan.

Over medium high heat, bring mixture to a boil, and continue to boil until caramel colored, being careful not to let it burn. Using wet pastry brush, brush sides of pan so that crystals don’t form during this process.

Pour into six 4 oz. ramekins or custard cups.

Mix half and half and sugar.

Scald over medium heat and cool.

Whip egg yolks until lemon colored. Stir into cooled cream.

Add rum and stir well.

Pour into ramekins over caramel mixture.

Cover each ramekin with foil.

Place in shallow baking pan filled with hot water halfway up sides of ramekins.

Bake for 30 minutes or until centers are set.

Cool and refrigerate until ready to serve.

When ready to serve, run a knife around edge of custard. Set dishes in warm water for about 1 minute. Invert onto individual serving plates.

Serve immediately.

Shartlesville Pumpkin Pie

  • 1/2 recipe Plain Pastry
  • 2 cups mashed cooked pumpkin
  • 1/4 tsp salt
  • 1 cup sugar
  • 4 eggs, separated
  • 1/2 tsp cinnamon
  • 1/3 cup cream
  • 1 cup whiskey
  • 1/4 cup butter, melted
  • 1 tbsp cornstarch

Line pie pan with pastry.

Combine pumpkin, salt, sugar, egg yolks and cinnamon and beat for 5 minutes.

Add cream, whiskey and butter and mix well.

Sprinkle cornstarch over stiffly beaten egg whites and fold into first mixture.

Pour into pastry shell.

Bake in very hot oven (450 degrees F) 10 minutes; reduce temperature to moderate (350 degrees F) and bake about 30 minutes longer or until a knife inserted in center comes out clean. Cool.

Soft Honey Cake

  • 2 cups sifted cake flour
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp ginger
  • 1/2 tsp cinnamon
  • 1/2 cup shortening
  • 1 cup honey
  • 1 egg
  • 1/2 cup sour milk or buttermilk

Sift flour, salt, soda and spices together.

Cream shortening and honey until fluffy.

Beat egg until light and thick; add to honey mixture.

Add sour milk and fold in sifted dry ingredients.

Turn into 2 greased (8 inch) layer pans and bake in moderate oven (375 degrees F) 25 to 30 minutes.

Treasure Chest Cake

  • 1 cup seedless raisins
  • 1 orange rind and pulp
  • 1 cup chopped walnut meats
  • 2 cups sifted cake flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp mixture of cloves, allspice and cinnamon
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 egg, well beaten
  • 1 tsp vanilla
  • 1 cup sour milk or buttermilk
  • Confectioner’s sugar

Grind raisins, orange and walnuts together.

Sift flour, baking powder, soda, salt and spices together 3 times.

Cream shortening with sugar until fluffy.

Add egg and vanilla and beat thoroughly.

Add dry ingredients and milk alternately in small amounts, beating well after each addition.

Add 1/2 of the fruit mixture. Blend thoroughly.

Pour into greased pan and bake in moderate oven (350 degrees F) 45 to 60 minutes.

Combine remainder of fruit with enough confectioner’s sugar to make mixture thick enough to spread. Spread on cooled cake.

Small Farmer's Journal
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Sisters, Oregon 97759
800-876-2893
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