dessert

Quasi Cherry Almond Macaroon Slab Pie

What’s Cooking in Gail’s Kitchen? After the Holidays: Quasi Cherry Almond Macaroon Slab Pie! Now that’s a mouthful. But truth-be-told when you’re talking about a dessert with mounds of plump cherry clusters, flaked coconut, and sliced nuts…well, nothing else will do. By transforming it all into a slab pie, portions become more manageable over traditional sliced servings. The crust is still flaky, even if there is less of it. Focus instead on a sweet treat with a single shot of Italian espresso or scoop of ice cream. It’s a perfect balance for the taste buds.

QUASI CHERRY ALMOND MACAROON SLAB PIE

Ingredients:

1 prepared pie crust

Ingredients for filling:

21-ounce can cherry pie filling

1/2 teaspoon cinnamon

1/8 teaspoon sea salt

1 teaspoon lemon juice

Ingredients for topping:

1 cup coconut, shredded

1/2 cup almonds, sliced

1/4 cup sugar

1/8 teaspoon sea salt

1/4 cup milk

1 tablespoon butter, melted

1/4 teaspoon almond extract

1/4 teaspoon coconut extract

1 egg, beaten

Instructions:

Preheat oven to 400°. Spray a baking sheet with nonstick oil. Roll the prepared pie crust to fit the baking sheet. Trim the dough to only fit the bottom of the pan. If necessary, use the extra dough pieces to fill in the corners. Pinch to seal. In a large bowl, combine the cherry pie filling, cinnamon, sea salt, and lemon juice. Mix thoroughly. Spoon the filling onto the pie crust. Spread in a single layer. Bake for 20 minutes. Meanwhile, for the topping, fill a mixing bowl with the shredded coconut, sliced almonds, sugar, sea salt, milk, melted butter, almond extract, coconut extract, and beaten egg. Remove the slab pie from the oven. Spread macaroon topping over all. Return slab pie to oven, bake 25 minutes longer, or until bubbly and golden brown. Cut into slices. Serve with vanilla bean ice cream.

Plum Coffee Cake

What’s Cooking in Gail’s Kitchen? After the Holidays: Plum Coffee Cake! Plums have a way of making a person feel special. They’re not as plentiful as apples, but when they’re available I can’t wait to snag a few to plunk into a homemade coffee cake. The sweet flavor reminds me of stepping into a pastry shop where fruit-filled delicacies are placed front and center in the glass-domed showcase. From mini fruit tarts overflowing with ripe, juicy berries to cheesecakes smothered in exotic options. Turnovers become too tempting when a smidgen of filling seeps out. And just look at the succulent strudels and rustic galettes. But I digress. Today’s feature is all about the mouthwatering palatable pleasure of the plum.

PLUM COFFEE CAKE

Ingredients:

1 1/4 cup flour

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon cardamom

2 teaspoons baking powder

1/2 teaspoon sea salt

1/3 cup butter, softened

3/4 cup sugar

1 teaspoon vanilla extract

1 egg, room temperature

1/2 cup buttermilk

1/2 pound plums, pitted and sliced

Powdered sugar, for dusting

Instructions:

Preheat oven to 350°. Spray a 9” cake pan with nonstick oil. Set aside. In a bowl, whisk together flour, cinnamon, nutmeg, cardamom, baking powder, and sea salt. Set aside. In another bowl cream together butter and sugar, using an electric mixer, for 3 minutes. Add vanilla extract and egg. Beat on Low speed until well mixed. Gradually add the flour mixture, alternating with buttermilk. Beat on Low speed until smooth. Transfer the batter to the prepared pan. Arrange sliced plums on top in a circular pattern. Bake for one hour until golden brown. Center is set when a cake tester comes out clean. Cool cake on a wire rack. Dust with powdered sugar before serving.

Oregon Pear Dessert Tray

What’s Cooking in Gail’s Kitchen? After the Holidays: Oregon Pear Dessert Tray! Nothing says a light dessert like fruit, cheese, and nuts. Think about it. When you eat this combination before the meal, chances are you may overdo it simply because it’s all about timing. You certainly don’t intend to gorge yourself, yet conversation flows leading to munching without hesitation. Besides, everyone is doing it. Now fast-forward to the end of the meal. Your appetite has been sated and a little something would make it even more perfect. Ripe fruit that is naturally sweet blends well with a savory cheese and salty crunch of roasted nuts. Who knows? You may even find a sip of sherry or dessert wine to be the crowning touch of a great meal.

OREGON PEAR DESSERT TRAY

Ingredients:

1 Oregon pear, sliced with core removed

2-4 ounces Swiss cheese, cut into wedges

1/4 cup cherries, halved with pits removed

1/2 cup mixed nuts

5 ounces dessert wine, per serving

Instructions:

Wash pears; pat dry. Slice with skin on, removing stem and core. Transfer to dessert plate or tray. Arrange cherry halves. Add wedge of savory cheese. Finish with a side serving of mixed nuts. Serve with a glass of sherry or dessert wine.

Jiggers of Apple Cider Jello Shots

What’s Cooking in Gail’s Kitchen? After the Holidays: Jiggers of Apple Cider Jello Shots! It’s a chilly winter’s evening where the crackling flames encompass the fireplace logs. My husband and I are snuggling under woolen blanket throws as we binge-watch another series on Netflix. I think we’re addicted. No judgement, please. Outside the windows, the ground takes on a blueish tint as the snow and ice reflect the elusive rays of fading daylight. From time to time, gusts of air beguile the wind chimes into dancing around in synchronized motion. It’s times like these where I slip my toes into sherpa-lined slippers and pad my way to the kitchen for a sinfully delicious elixir of life. You may, too. For adults only.

JIGGERS OF APPLE CIDER JELLO SHOTS

Ingredients for Jello Shots:

1 cup bourbon

2 cinnamon sticks

1 cup apple cider

1/4 cup sugar

2 packets gelatin

Ingredients for Serving:

1 cup sugar

4 teaspoons ground cinnamon

Lemon wedge

Whipped cream, for garnish

Star anise, for garnish

Instructions:

In a glass jar, combine bourbon and cinnamon sticks. Cover. Infuse flavor for two days; remove cinnamon sticks and discard. Set aside. Lightly spray 10-12 shot glasses with nonstick oil. Wipe away excess. In a saucepan, combine apple cider and sugar. Sprinkle gelatin over top. Allow to sit for 3 minutes, or until surface has a wrinkled appearance. Warm mixture on medium heat until sugar and gelatin have dissolved, about 2 minutes. Mixture will be smooth. Stir in spiced bourbon. Pour into prepared shot glasses. Refrigerate until firm, about 4 hours. To finish, combine sugar and ground cinnamon. Transfer mixture to a plate. Rub the lemon wedge around the rim of the shot glass. Dip into the cinnamon sugar topping. Place shot glass on a tray. Repeat with remaining desserts. Keep refrigerated. To serve, add a dollop of whipped cream and a star anise. Serve chilled.

Double Lemon Poppyseed Bread

What’s Cooking in Gail’s Kitchen? After the Holidays: Double Lemon Poppyseed Bread! Everyone has their favorite flavors and foods that remind them of happier times. A good friend of mine recently lost her husband, after challenging years with a slow-progressing disease. When I stopped by to visit her with a gift of food, it created an unexpected see-saw of emotion. At first, she was happy and delighted because it brought back memories of early morning get-togethers for Bible study at a local coffee shop. We’d laugh, chat, share, or reflect on scripture over coffee and pastries before heading off to work. It was a wonderful way to begin the day, often shifting gears from a trying mindset to a positive outlook. The emotional see-saw tipped from high to low that day when she realized how uncertain her future has become in consequence of widowhood magnified by isolation during a pandemic. Let us strive to remember the Golden Rule: “In everything, do to others what you would have them do to you.”

DOUBLE LEMON POPPYSEED BREAD

Ingredients for Bread:

16.25-ounce box white cake mix

3.5-ounce vanilla flavored instant pudding, powdered

4 eggs, room temperature

1 tablespoon lemon juice, freshly squeezed

1/2 cup vegetable oil

1 cup hot water

1 tablespoon lemon citrus peel

2 tablespoons poppyseeds

Ingredients for Icing:

2 cups powdered sugar

1 tablespoon butter, softened

1 teaspoon lemon juice, freshly squeezed

1/2 teaspoon vanilla extract

2-4 tablespoons light cream, slightly warmed

Lemon zest, for garnish

White nonpareil sprinkles, for garnish

Instructions:

Preheat oven to 350°. Line two loaf pans with parchment paper. Set aside. In a large bowl, combine white cake mix, vanilla pudding mix, eggs, lemon juice, vegetable oil, and hot water. Beat on Low speed for 1 minute. Scrape down sides of bowl. Increase speed to Medium setting; beat 2 minutes longer. Fold in lemon citrus peel and poppyseeds. Pour batter into prepared loaf pans. Bake 35-40 minutes or until a cake tester comes out clean. Cool loaves in pans for 10 minutes before transferring to a wire rack. To glaze, combine powdered sugar, softened butter, lemon juice, and vanilla extract. Stir to blend. Slowly add the warmed cream, stirring constantly for a smooth consistency. Drizzle over Lemon Poppyseed Loaves. Garnish with lemon zest and nonpareil sprinkles.

Caramelized Plum Sauce

What’s Cooking in Gail’s Kitchen? After the Holidays: Caramelized Plum Sauce! A plum is one of those fruits whose skin is incredibly tender and easy to bite into. It offers a slightly tart taste before the sweetness of the flesh engulfs your senses. When I was a teenager living in Nebraska along the Missouri River, I remember puttering along winding country roads in the grain belt on a late summer afternoon. The weather was hot and humid, so the windows were rolled down on the beat up 1962 Plymouth Valiant that had seen better days. An irritated cicada beetle was screeching from the glove box where my boyfriend had tossed it after seeing it land on the front seat. I turned my head away to look beyond the car’s front fender when I saw a small native tree bursting to its limit with sweet, ripe, purple plums. “Look!” I exclaimed pointing my index finger, “It’s just like the plums in the grocery store!”

CARAMELIZED PLUM SAUCE

Ingredients:

4 fresh plums, washed, sliced, and stones discarded

4 tablespoons butter

4 tablespoons brown sugar

3 cinnamon sticks

1/2 teaspoon ground cinnamon

1 tablespoon raw honey

Instructions:

Cut stone fruit in half. Remove pits and slice into segments, leaving skin on. Set aside. In a large skillet, warm butter over medium heat. Do not scorch. Add brown sugar, cinnamon sticks, and raw honey. Stir. Bring to a simmer. Gradually add sliced plums; gently tossing to coat. Continue simmering for 5 minutes, stirring occasionally. Fruit will turn tender, not mushy. Remove pan from heat. Set aside to cool slightly. Spoon caramelized plum sauce over vanilla bean ice cream. Serve immediately. Once the sauce is cool, pour into a glass jar. Cover. Store in the refrigerator up to one month.

Apple Cinnamon Slab Pie

What’s Cooking in Gail’s Kitchen? After the Holidays: Apple Cinnamon Slab Pie! For those who were lucky enough to be gifted with one of the spectacular supermarket fruit baskets and are now wondering how to eat everything before it spoils, think outside the box. Citrus fruits can be refrigerated, as long as you don’t forget about them out-of-sight in the crisper drawer. And we all know what happens to bananas in the fridge. Ugh. Not a pretty sight. But today we’re going to talk about everyone’s favorite fruit, the mouth-watering juicy apple. In reality, slab pies are the grown-up version of a pop tart, only better. The apple filling is honest-to-goodness fruit instead of a smearing of sugary jam. And the crust is more than a pastry shell of dry dough. Its layers of flaky goodness and buttery deliciousness are magically separated by pockets of air.

APPLE CINNAMON SLAB PIE

Ingredients:

2 9-inch pie crusts, refrigerated dough

8 apples, peeled, cored, and sliced

1 tablespoon lemon juice

1 cup sugar

1 tablespoon flour

1 1/2 teaspoons cinnamon

1/4 teaspoon sea salt

1/8 teaspoon nutmeg

1 cup powdered sugar

1 tablespoon butter, melted

1 teaspoon vanilla extract

1 tablespoon warm milk, if needed

Instructions:

Preheat oven to 400°. Spray a baking sheet with nonstick oil. Set aside. Place sliced apples in a large bowl. Sprinkle with lemon juice. Gently toss. In another bowl, combine sugar, flour, cinnamon, sea salt, and nutmeg. Mix well. Pour over sliced apples. Toss to coat. Roll one prepared pie crust to fit the baking sheet. Trim the dough to only fit the bottom of the pan. If necessary, use the extra dough to fill in the corners. Spread apple filling over bottom crust. Roll out second pie crust. Place over the apple filling. Pierce top of dough with a fork in several places. Sprinkle with cinnamon, if desired. Bake 35-40 minutes. To make the glaze, combine powdered sugar, melted butter, and vanilla extract. Stir until smooth. For a slightly thinner consistency, add the warm milk. Remove Apple Cinnamon Slab Pie from oven when the crust is golden brown and the juices are bubbly. Cool slab pie on a wire rack for 10 minutes before pouring glaze over top. Spread to edges. When pie is cool, slice to serve.

Incredibly Delish Chocolate Bliss

Experience the Holidays: Incredibly Delish Chocolate Bliss! Is it a cake? Is it a confection? Who cares? It’s smooth, creamy dreamy chocolate and it is incredible. The fact that it is flourless is a plus for those who avoid desserts for that particular reason. The dark chocolate and butter combination is divinely rich, which is why a little bit goes a long way. I find a nice cuppa joe or herbal tea creates a balance that works. As always, share a little bliss with those around you. They’ll thank you for it.

INCREDIBLY DELISH CHOCOLATE BLISS

Ingredients:

4 ounces bittersweet chocolate, chopped

6 tablespoons butter, cubed

2 eggs

1/4 cup sugar

1 teaspoon espresso powder

1/4 teaspoon almond extract

6 teaspoons chocolate hazelnut spread

Crushed pistachios for garnish

Instructions:

Preheat oven to 375°. Use paper muffin cups or buttered ramekins. Set aside. Combine bittersweet chocolate and butter in a microwave-proof bowl. Melt in microwave on high setting at 30-second intervals until melted and smooth. Stir occasionally. In a mixer bowl, combine eggs, sugar, espresso powder, and almond extract. Beat on medium-high speed for 5 minutes or until mixture is lightened. Reduce speed to low setting. Add melted chocolate/butter mixture until combined. Spoon into muffin cups or buttered ramekins. Add one half teaspoon of hazelnut spread in the center of each muffin cup batter. Bake 10 minutes until edges are set, but center is still soft. Do not over bake. Garnish with crushed pistachios. Cool 5 minutes before serving.

Peanut Butter Fudge

Experience the Holidays: Peanut Butter Fudge! Once a year, my mother would send me a batch of her homemade peanut butter fudge. And, truthfully, I seldom shared it. Not because I was selfish, because it was THAT good! Now that she is no longer able to give me that glorious care package, I have assumed her role for others. The baton has been passed so the family tradition continues. Every peanut butter-lover should try some for yourself. One bite of this melt-in-your-mouth creamy fudge may lead you start a tradition to “Pay it Forward”.

PEANUT BUTTER FUDGE

Ingredients:

3 cups sugar

3/4 cup butter

2/3 cup evaporated milk

1 cup natural peanut butter, creamy

1 teaspoon vanilla

7-ounce jar marshmallow creme

Instructions:

Combine butter, sugar, and milk in a 2-quart pan. Bring to full rolling boil, stirring constantly. Continue boiling over medium heat for four minutes. Stir constantly to prevent scorching. Be sure to scrape sides as well. Remove from heat. Work quickly stirring in peanut butter until completely melted. Add marshmallow creme and vanilla. Mix well. Pour into greased 9″x13″ pan. Cool at room temperature; cut into squares.