Dump Cake with Cherries

What’s Cooking in Gail’s Kitchen? Eat More: Dump Cake with Cherries! Allow me to explain what is a less appealing title for a cake recipe. Dump Cake, seriously? Before you head off in another direction, let me assure you this is literally the easiest cake recipe you’ll find today. It comes from one of those cookbooks put together by a group of church ladies in the early 1980s. And it is fantastic! After all, just “dump” the ingredients in a 9″x13″ pan and bake. Top it off with a scoop of vanilla bean ice cream or a dollop of sweetened whipped cream. Can I hear a “Hallelujah”? 🌟

DUMP CAKE WITH CHERRIES

Ingredients:

1 21-ounce can cherry pie filling

1 15-ounce can crushed pineapple

1 18-ounce box of yellow cake mix

1/8 teaspoon cinnamon

1 smidgen nutmeg

1/3 cup brown sugar

1/2 cup butter

1/2 cup almonds, sliced

Instructions:

Preheat oven to 375°. Dump cherry pie filling into the bottom of a 9″x13″ glass baking dish. Spread into a single layer. Dump crushed pineapple, with juice, on top of cherries. Spread to cover. Sprinkle dry cake mix evenly over fruit layers. Top with cinnamon, nutmeg, and brown sugar. Dot with slices of butter. Cover with sliced almonds. Bake for one hour, or until golden brown and bubbly. Serve warm.

Olympic Cafe in Kapaa, Kauai

Dining Outside the Home: Olympic Cafe in Kapaa, Kauai! Slide into a booth with a view of the street, or sit in the bar where the crosswinds cool off sunburned skin. Olympic Cafe daily specials can vary from breakfast combinations to two-handed thick burgers or spicy ahi sandwiches. Either way, the portions are generous so if you walk away hungry it’s your own fault. Just make sure you leave room for dessert. It’s worth it. The Kauai Pie is meant to be shared. Listen to this: Kona coffee ice cream loaded with shaved coconut, dark chocolate, and macadamia nuts. Don’t forget the fudge swirls and whipped cream. Now grab a fork and submerge into an island sugar coma.

Traditional Plum Pudding

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Traditional Plum Pudding! Everyone remembers Little Jack Horner’s fame from a childhood nursery rhyme: “He stuck in his thumb and pulled out a plum.” It’s hard to resist that urge while eating these sweet, fruity, luscious plums. To pull this off, do like my Gramma used to say, “Honey, just dump everything in the pan, stir a little bit, and bake.” Sometimes we try to make things too difficult.

TRADITIONAL PLUM PUDDING

Ingredients:

1 cup flour

1/2 cup sugar

1/2 teaspoon sea salt

2 teaspoons baking powder

1 tablespoon butter, melted

1/2 cup milk

4 cups ripe plums, pits removed, skin on, and sliced

1 cup natural honey

Instructions:

Preheat oven to 350°. Spray a 2-quart ovenproof baking dish with nonstick oil. Combine flour, sugar, sea salt, and baking powder in the prepared dish. Whisk together. Add melted butter and milk. Stir well. Spread evenly across the bottom of the baking dish. In a saucepan over medium heat, combine the sliced plums and honey. Bring to a boil. Remove from heat and carefully pour over the pudding batter. Do not stir. Bake for 35-40 minutes until pudding is bubbly and golden brown. Remove from oven and serve warm with whipped cream.

Peanut Buster Oreo Perfection

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Peanut Buster Oreo Perfection! This icebox treat will satisfy every craving you have, as long as it’s for something cold, salty, and sweet. The Oreo cookie crust is amazing! The layer of fudge nestled between natural vanilla bean ice cream and fluffy light whipped cream is a lip-smacking delight for the palate. The best advice I can give you is… SHARE. Otherwise, you’ll be tempted to eat the entire pan.

PEANUT BUSTER OREO PERFECTION

Ingredients:

1 package of Oreo cookies

1/2 cup butter, melted

1/2 gallon vanilla bean ice cream

12 ounces of hot fudge sauce

1 cup Spanish peanuts

8 ounces of frozen whipped topping

Instructions:

Preheat oven to 350°. Grease bottom of 9″x13″ pan. Crush 24 Oreo cookies and mix well with the melted butter. Spread into the bottom of the pan making a thin, even layer. Bake for 5 minutes. Remove from oven and let cool. Slice the ice cream and place in an even layer over cookie crust. Pour the hot fudge topping over the ice cream. Sprinkle peanuts over fudge sauce. Spread the whipped topping over all. Crush two more Oreo cookies and sprinkle lightly as garnish. Freeze overnight. Enjoy the perfection!

Eating My Way Through the Alphabet: Letter B

What’s Cooking in Gail’s Kitchen? The Chow Down: Buttered Plum Galette! You don’t have to be a perfectionist to create the perfect galette. The whole idea is to make it appear rustic and charming. By forming an irregular pie crust, it conjures images of the bucolic countryside we often yearn for in an unpolished way. This is how plain country kitchens capture that homey feeling. You can, too. Indeed, the Buttered Plum Galette is as delicious as it sounds. 
BUTTERED PLUM GALETTE 
Ingredients for Crust:

1/3 cup plus 1 tablespoon butter, cold

1 cup flour

1/2 teaspoon sea salt

2 tablespoons ice water
Ingredients for Plum Filling:

4 medium-size plums, stone removed and sliced thin

1/3-1/2 cup mulberries, or blackberries 

Scant lemon juice

1/4 cup sugar

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon 

1/8 teaspoon cardamom 

1/3 cup plum jam, slightly warmed

3 tablespoons butter

1 egg yolk
Instructions:

Recipe makes two individual galettes. Preheat oven to 425°. Using a food processor, pulse cold butter, flour, and salt to the size of small peas. Sprinkle in ice water one tablespoon at a time until dough forms a ball. Wrap the dough in plastic wrap and refrigerate for 1/2 hour. Remove wrap and place dough on a lightly floured surface. Cut in half. Roll each half into an 8” circle. Place on a parchment-lined baking sheet. Beginning in the center, spiral plums like a fan. Be sure to leave a border. Top with berries. Fold edges of dough toward the center, creating a rustic crust. Press gently to seal. Repeat for second galette. Sprinkle fruit with lemon juice. Cover fruit with sugar, nutmeg, cinnamon, and cardamom. Spread plum jam over fruit. Dot with butter. Whisk together egg yolk and a little water. Brush the egg wash along the edges of the dough. Bake 10 minutes. Reduce oven temperature to 350° but do not remove galettes. Bake an additional 45 minutes until lightly browned. Transfer the buttered plum galettes from the baking sheet by lifting with the parchment paper. Cool on wire rack to keep the bottoms from getting soggy. Serve warm with ice cream or whipped cream. 

Eating My Way Through the Alphabet: Letter F

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Flaming Cherries Jubilee! Here’s a dessert that always leaves a nice impression. And why wouldn’t it? After all, it was specially prepared for Queen Victoria’s Jubilee celebration in the late 1800’s. Hence the name. Begin with the season’s plump and juicy cherries found at the local Farmer’s Market or neighborhood grocery. Gently warm them in a sweet simple syrup. Add brandy and ignite for an amazing presentation. Then serve over bowls of ice cream. Super-simple yet super-delish!
FLAMING CHERRIES JUBILEE 
Ingredients:

1/2 cup water

1/2 cup sugar 

2 cinnamon sticks 

Lemon rind

1 cup cherries, stems and stones removed; halved

2 tablespoons brandy

Vanilla Ice Cream
Instructions:

In a saucepan over medium heat, combine water, sugar, cinnamon sticks, and lemon rind. Stir to dissolve sugar. Boil for 3-5 minutes until mixture thickens. Reduce heat to simmer, add cherries. Cook over low heat until fruit is softened. The syrup will turn color to match the cherries. Remove the lemon rind; discard. Add the brandy, but do not boil. Turn off stove. Flame the cherries with a kitchen torch. Using a spoon, baste cherries with liqueur and juices until the flames extinguish. Spoon over bowls of vanilla ice cream. Serve warm. 

Eating My Way Through the Alphabet: Letter E

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Earl Gray Tea Ice Cream! Before I begin, let me assure you this recipe does not require any special equipment other than a stand mixer. Truth. No ice cream maker is needed. It’s also done in stages. That means you can steep the tea and refrigerate it overnight before combining all the ingredients to store in the freezer. And the taste, you wonder? Bold, creamy, sweet, and melt-in-your-mouth smooth. Now let’s get started. You’re going to love this. 
EARL GRAY TEA ICE CREAM
Ingredients:

2 cups heavy cream

2 Earl Grey Tea bags

14-ounce can sweetened condensed milk*

1 tablespoon vanilla extract

2 tablespoons natural honey
Instructions:

Be sure the mixing bowl, whisk, and loaf pan are chilled before using. (I placed mine in the freezer overnight.) Measure heavy cream into a microwave-safe bowl. Microwave for 3 minutes on HIGH; just until little bubbles form around the edge of the bowl. Watch carefully. Do not allow the cream to boil or froth up. Remove from microwave. Immediately add tea bags to cream and cover. Steep the tea bags for 30 minutes. Remove tea bags and discard. Place the covered bowl in the refrigerator until chilled or overnight. In the chilled bowl of the stand mixer, combine heavy cream, sweetened condensed milk, vanilla extract, and natural honey. Whip on medium-high speed until soft peaks form, about 4-5 minutes. Transfer to the chilled loaf pan. Freeze 6 hours or overnight before serving. 
*If the ingredients are warm, the mixture won’t thicken to desired texture. I put the can of sweetened condensed milk in the refrigerator beforehand. 

Eating My Way Through the Alphabet: Letter I

What’s Cooking in Gail’s Kitchen? Simple Sensations: Ice Cream Sandwiches! Oh sure, it would be way easier to open a box of treats from your freezer, but once you take the time to bake this cookie crust and fill it with gourmet ice cream, you’ll fill your freezer with this old-fashioned classic instead!
ICE CREAM SANDWICHES 
Ingredients:

4 cups flour

4 teaspoons baking soda

2 teaspoons cinnamon, ground 

1 teaspoon cloves, ground 

1 teaspoon ginger, ground 

1 teaspoon sea salt

1 1/2 cups butter, softened 

2 cups sugar plus 1/2 cup

1/2 cup molasses 

2 eggs

Vanilla Bean Gourmet Ice Cream 
Instructions for Cookie Crust:

Preheat the oven to 375°. Line baking sheet with a silicone baking mat and set aside.

In a large bowl, whisk together flour, baking soda, cinnamon, cloves, ginger, and salt. 

In the bowl of a stand mixer, cream together butter and 2 cups sugar until combined. Add in the molasses and eggs and mix well. Slowly add the flour mixture to the ingredients of the stand mixer and mix until all is combined. Fill a small bowl with the remaining 1/2 cup sugar. Form teaspoon-size dough into balls then gently roll them in the granulated sugar. Place onto baking sheet, two inches apart. Repeat until all the cookie dough has been used. Bake only 10 minutes for soft and chewy results. Let cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely.
Instructions for Ice Cream Sandwiches:

Spread the softened ice cream evenly over one cookie into a layer one inch thick. Top with a second cookie. Press down gently. Place in a ziplock sandwich bag and freeze until hard, about 5 hours. Repeat with remaining cookies. 

Eating My Way Through the Alphabet: Letter S

What’s Cooking in Gail’s Kitchen? Something to Savor: Spiced Pear Blueberry Cobbler! For a truly gourmet experience, this dessert is spot on. You may notice a very distinct flavor, but can’t quite put your finger on it. Not only is it different, it’s alluring and extraordinary. I’m here to tell you, the secret ingredient is cardamom. Not only is it a key ingredient in the spiced pear combination, but if you scroll down to the bottom, you’ll find it’s the grande finale and the perfect compliment for this exotic cobbler. Cardamom sprinkled on ice cream that has been drizzled with honey is practically like eating two desserts…in one. Bonus points!
SPICED PEAR BLUEBERRY COBBLER 
Ingredients for Filling:

1 cup blueberries 

1 tablespoon cornstarch 

3 pears, peeled, cored, and chopped

1/4 cup orange marmalade 

1 tablespoon agave nectar 

1 tablespoon lemon juice

1/4 teaspoon ginger

1/8 teaspoon cardamom 

1/8 teaspoon cinnamon 
Instructions:

In a shallow bowl, place blueberries. Sprinkle with corn starch. Turn to coat. Set aside. In a medium bowl, toss pears with orange marmalade, agave nectar, and lemon juice. Add ginger, cardamom, and cinnamon. Gently fold in blueberries. 
Ingredients for Batter:

1 cup sugar 

3/4 cup butter 

2 cups flour

1 teaspoon sea salt 

1/2 teaspoon baking soda

1 teaspoon cinnamon 

1/3 cup brown sugar

1/4 cups almonds, sliced
Instructions:

Preheat oven to 350°. Spray a 9″x13″ pan with nonstick oil. Set aside. Cream together sugar and butter. Mix flour, sea salt, and baking soda together. Add dry ingredients. Batter will be crumbly. Spread 3/4 batter into prepared pan. Sprinkle with cinnamon. Layer fruit filling, spreading to edges. Crumble remaining batter on top. Sprinkle with brown sugar and sliced almonds. Bake for 30-35 minutes. Serve warm, a la mode with vanilla bean ice cream drizzled with natural honey and sprinkled with cardamom.