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desserts

Cherry Coffee Cake

The month of February has a few important events to celebrate. One such event is Presidents’ Day, which this year will be observed on February 15. Presidents’ Day honors both George Washington and Abraham Lincoln, two influential presidents who were born in February. 

Some may recall a legend about George Washington and a cherry tree, as it’s one of the most popular tales tied to the nation’s first president. The original story has a young George receiving a hatchet as a gift when he is six years old. Young George ends up using it to cut into his father’s cherry tree. After discovering the damage, George’s father confronts him. Rather than lie, George admits to his wrongdoing. George’s father commends him for his honesty, indicating that honesty has more value than a cherry tree.

While no one is suggesting to cut down a cherry tree in February in honor of George Washington, the value of this tale and lesson can be celebrated symbolically with these two tasty recipes, a Cherry Coffee Cake and Martha Washington’s Cherry and Butter Bread Pudding.

Cherry Coffee Cake

Add some sweetness to your breakfast routine with this delicious and easy-to-make morning snack.

YIELD: Makes 6 to 8 servings

INGREDIENTS:

Nonstick cooking spray

1 can (12.4 ounces) refrigerated cinnamon rolls with icing

1 1/2 cups (21-ounce can) cherry pie filling

1/2 cup slivered almonds or pecans (optional)

DIRECTIONS:

Heat oven to 375 F. Spray 9-inch round cake pan with nonstick cooking spray. 

Separate cinnamon roll dough into eight rolls; cut each roll into quarters. Place dough rounded-side down in pan. Spoon pie filling over rolls. Sprinkle almond slivers or pecans over cherry filling, if desired. Bake 25 to 35 minutes, or until golden brown. Invert onto plate or cutting board. Invert again onto serving plate. Remove lid from icing. Microwave 3 to 10 seconds. Stir icing and drizzle over warm coffee cake before serving.

Martha Washington’s Cherry and Butter Bread Pudding

This recipe is rumored to be our first First Lady’s favorite dessert to make. A firm bread like Pepperidge Farm or Arnold is recommended, and while cherry preserves are used for this recipe, any type of fruit preserve may be substituted. 

YIELD: Makes 6 servings

INGREDIENTS:

12 slices white bread

Butter or margarine

Cinnamon

10-oz. cherry preserves

4 eggs

2 and 2/3 cups milk

2 tablespoons of sugar

DIRECTIONS:

Preheat oven to 325 degrees F. Butter an 8 by 8 inch baking dish. Cut crusts from 12 slices white bread. Spread butter on one side of each slice. Arrange 4 slices bread in bottom of dish and sprinkle each lightly with cinnamon. Spread a spoonful of cherry preserves on each slice. Repeat, making two more layers. Beat eggs in a medium mixing bowl. Add milk and sugar and stir until well mixed. Pour over bread and bake for 60 to 70 minutes, or until top is golden brown and the custard is set. Serve warm from the oven. 

This article first appeared in TBR News Media’s Prime Times supplement on Jan. 28, 2021 under Recipe Corner.

By Barbara Beltrami

The winter holidays are a time of rewards. Toys for good little children. Electronic devices for good big children. Baubles and bangles and bicycles. Sweaters and scarves and sleds. (I don’t know…these days does Santa still leave coal for bad children?)

And of course, sweet indulgences for having endured the holiday hassle, the spartan salads and remarkable restraint of the past year’s daily fare, the life of lattes instead of lunch and denial instead of dessert.

From January to November with a few hops off the wagon in between, we all feel guilty about satisfying our sweet teeth (tooths?) But come December, it’s Wahoo! Bring on those cookies and candy canes and chocolate Santas. And hey! What’s for dessert?

Here are three of my favorite desserts for the holidays. They’re all festive enough for a holiday table and easy enough for a special family treat.

Apple Tartapple-tart

INGREDIENTS:

2 cups flour

1/2 teaspoon salt

2/3 cup solid vegetable shortening

2 teaspoons sugar

4 tablespoons ice water

3-4 Granny Smith apples, peeled, cored, and cut into thin crescent-shaped slices

1/4 – 1/3 cup granulated sugar

2 tablespoons butter, cut into small pieces

1/4 cup confectioners sugar (optional)

DIRECTIONS:

Preheat oven to 425 F. In an electric food processor, blend the flour, salt, vegetable shortening and sugar; pulse until the mixture resembles coarse meal. Add ice water and process again until mixture forms ball.

Remove, place between two sheets of waxed paper and roll out into large circle that will fit bottom and sides of a well-greased 8- or 9-inch spring form tart pan. Gently lift top paper away and invert crust over pan. Peel away bottom sheet. Spread and pat dough against bottom and sides of pan. With rolling pin, remove any irregular pieces from top edge of pan. (Don’t worry if you have to patch crust as the apple slices will cover it.)

Arrange apple slices in attractive circles to fill crust. Sprinkle with granulated sugar; dot with butter. Bake 30 to 40 minutes, until crust is golden and apples are tender. Set aside on rack to cool: Gently remove tart from pan by pushing bottom of pan up. It is best to avoid trying to remove tart from bottom, but go ahead if you are brave. Before serving, sift confectioners sugar over top, if desired.

Cheesecake with Raspberry Topping

INGREDIENTS:

For the crust:

2 cups graham cracker crumbs

1/2 cup granulated sugar

1/2 cup melted butter

For the filling: 

Two 8-ounce packages cream cheese, softened at room temperature

5 large eggs, at room temperature, separated

1 teaspoon vanilla extract

2 tablespoons freshly squeezed lemon juice

1 cup granulated sugar

1 pint sour cream

For the topping:

1 pint fresh raspberries, gently rinsed and thoroughly dried

1/2 cup currant jelly, melted

Fresh mint sprigs for garnish

DIRECTIONS:

In a medium bowl, thoroughly mix graham cracker crumbs with sugar, then with melted butter. Line sides and bottom of 9-inch spring form pan (with flat bottom insert in place) with crumb mixture.  Refrigerate for at least one hour.

Preheat oven to 350 F.  In large electric mixer bowl, with mixer at medium speed or “cream,” beat cream cheese, egg yolks, vanilla, lemon juice and sugar until smooth. Add sour cream and continue beating until well blended.

In clean mixer bowl, beat egg whites until stiff.  Fold into cheese mixture. Turn cheese mixture into crumb-lined pan.  Bake 1 hour, then turn off oven and let sit in oven 1 hour longer. (When cake comes out of oven and cools, it may sink.  Do not be alarmed! The berries will cover that.)

When cooled to room temperature, run knife blade around edge of pan to loosen crust. Be sure to keep blade pressed hard against inner rim. Unclasp side of pan and lift gently from bottom. Refrigerate until ready to serve or glaze.

Spread berries evenly around top of cake. With pastry brush, coat berries with melted jelly; let set. Refrigerate. When ready to serve, garnish with mint sprigs.

Profiteroles with Pistachio-Rum Ice Cream and Chocolate  Sauce

YIELD: Serves 8

INGREDIENTS:

1 cup water

1 stick butter

1 cup flour

4 eggs

1 pint pistachio ice cream, softened but not melted

1 cup chopped red and green candied fruit or fruit peel

3 tablespoons rum

8 ounces semi-sweet chocolate pieces

8 ounces heavy cream

DIRECTIONS:

For the profiteroles: Preheat oven to 400 F. Grease a baking sheet. In medium saucepan, heat water and butter to rolling boil. Over low heat, vigorously stir in flour until mixture forms a ball. Remove from heat and vigorously beat in eggs, one at a time until mixture is smooth. Drop the dough into 8 equidistant mounds onto baking sheet. With finger tips, pat mounds into symmetrical domes.  Bake 35 to 40 minutes, until puffed and golden brown.  Allow to cool. With a sharp knife, slice about 1 inch off  tops; reserve. Carefully and gently scoop out soft dough from center; discard.  Five or 10 minutes before serving, let ice cream mixture soften a little;  fill the puffs with it and top with reserved sliced-off tops.  Stack into a pyramid and drizzle with chocolate sauce.

For the filling: Fold one cup of the candied fruit and the rum into the ice cream.  Return to freezer.

For the sauce: In a small saucepan, heat cream and chocolate pieces together.  Mix with wire whisk over medium-low heat until it reaches the consistency of chocolate pudding. Remove from heat. Let stand till just warm or room temperature. Refrigerate.  Reheat in double boiler. Add more chocolate if sauce seems too thin. Let cool a little after reheating so it’s a little less runny.