Dessert

I want something snacky!

Who hasn't said - or, at least, thought - this occasionally? What to do? Check out Desserts. Today's six yummy desserts include Cream Cheese Danish Heart and Cherry-Cola Dump Cake. Enjoy!

PEAR AND GINGERSNAP CRUMBLE

This is from the November/December 2006 issue of Vegetarian Times (page 42), and begins, "Canned pears are already tender, so this crumble only needs to bake until the juices bubble, cutting the cooking time to less than half that of making this dessert with fresh fruit." Makes 8 servings

To view this online, go to https://www.vegetariantimes.com/recipes/pear-and-gingersnap-crumble/.

Ingredients

2 29-oz. cans pear halves in heavy syrup

3 Tbs. diced crystallized ginger

5 Tbs. unsalted butter, melted

10 oz. (about 40) gingersnap cookies

3 Tbs. dark brown sugar

1 pint low-fat vanilla ice cream

Preparation

Preheat oven to 375F. Coat 8-inch baking dish with cooking spray, and set aside.

Drain all but 1/3 cup syrup from canned pears. Cut pears into large chunks. Toss pears, reserved 1/3 cup of syrup, ginger and 1 Tbs. butter in prepared baking dish.

Pulse cookies in food processor until coarsely crumbled. Add sugar and remaining 4 Tbs. butter, and pulse to blend. Sprinkle cookie mixture over pears. Bake 18 minutes, or until juices bubble. Spoon into bowls, top with dollop of ice cream, and serve.

BAKED PEACHES WITH CARAMEL SAUCE

This comes from Vegetarian Times, and begins, "Serve the peaches topped with your favorite frozen dessert." Serves 6.

While it was on page 59 of the July/August 2005 issue, you can find it at https://www.vegetariantimes.com/recipes/baked-peaches-with-caramel-sauce/.

Ingredients

2 lb. peaches

1/2 cup maple syrup

1/2 cup rice syrup

1 cinnamon stick

1 vanilla bean

1 tsp. fresh lemon juice

1 pint frozen dessert

Preparation

Preheat oven to 400F.

Bring large saucepan of water to a boil. Add peaches; blanch 1 minute. Using spoon, remove peaches; slip off skins. Halve peaches, and remove pits.

Combine maple syrup, rice syrup, 1/3 cup water, cinnamon stick and salt in 8×11-inch baking dish; blend. Cut vanilla bean in half lengthwise. Open bean, flatten and scrape out seeds. Add seeds and pod to dish. Arrange peaches in syrup, cut side up.

Bake 15 to 20 minutes, turning peaches once after 10 minutes, or until tender. Using spoon, remove peaches from syrup; set aside. Remove and discard cinnamon stick and vanilla bean pod. Pour pan syrup and lemon juice into skillet. Bring mixture to a boil. Cook, uncovered, until thickened, about 5 minutes.

Serve peaches warm, topped with scoop of frozen dessert and drizzled with caramel sauce.

CREAM CHEESE DANISH HEART

Years ago, when my better half and I first got cable, I was channel-surfing, something most of us have done occasionally. I ran across a baking show on PBS called Breaking Bread with Fr. Dominic”, featuring Fr. Dominic Garramone. I fell in love with the show, and watched it almost every time it was on. (Unfortunately, it only ran from 1999 to 2001.)

Anywho, this recipe was featured on his show; you might even find it in one of his many cookbooks (and yes, I’m planning to pick up a copy of at least one or two of said cookbooks).

Makes 1 heart.

Ingredients

Dough:

2 cups all-purpose flour

1/4 cup sugar

1 envelope FLEISCHMANN’S RapidRise Yeast

1/2 teaspoon salt

1/4 cup water

1/2 cup sour cream

1/4 cup butter or margarine

1 large egg

Cream Cheese Filling:

1 (8-ounce) pack cream cheese, softened

1/3 cup sugar

1 teaspoon vanilla extract

Powdered Sugar Glaze:

1 cup powdered sugar, sifted

2 to 3 tablespoons milk

1 teaspoon vanilla extract

2 drops red food coloring

Directions

In a large bowl, combine 3/4 cup flour, sugar, undissolved yeast, and salt. Heat water, sour cream and butter until very warm (120 to 130 degrees). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.

Remove dough from refrigerator; roll to 16- x 8-inch rectangle. Spread evenly with Cream Cheese Filling (directions below). Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. Form a large heart; pinch ends together. Place on greased baking sheet. With a sharp knife, cut 1/3 through heart at 1-inch intervals, alternating from side to side to resemble a braid. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 375 degrees for 20 to 25 minutes. Remove from sheet; cool on wire rack. Drizzle with Powdered Sugar Glaze (directions below).

Cream Cheese Filling: In a bowl, combine cream cheese, sugar, and vanilla extract. Stir until smooth.

Powdered Sugar Glaze: In a bowl, combine powdered sugar, milk and vanilla extract. Stir until smooth. Add food coloring; stir until well blended.

APRICOT SEMIFREDDO WITH BLACKBERRY SAUCE

This comes from Vegetarian Times (July/August 2005 issue, page 62), and begins, "Semifreddo' means partially frozen—and that makes this the perfect treat for a hot-weather day." Serves 12

To view this online, go to https://www.vegetariantimes.com/recipes/apricot-semifreddo-with-blackberry-sauce-recipe/.

Ingredients

Apricot Semifreddo

2 large eggs, separated

1/2 cup sugar

1 1/2 cups low-fat milk

1/2 cup dried apricots

1-1/2 cups sliced fresh apricots

1/3 cup low-fat sour cream

1/8 tsp. almond extract

1 pint fresh blackberries

Blackberry sauce

1/2 pint fresh blackberries

2 Tbs. sugar

1 tsp. lemon juice

Preparation

To make Apricot Semifreddo: Line 4-cup loaf pan with plastic wrap. Whisk egg yolks and 1/4 cup sugar in medium bowl until thick and light yellow, about 1 minute. Bring milk to a boil in saucepan. Slowly pour hot milk over egg mixture, whisking constantly. Return to saucepan; cook over medium-low heat (do not boil), stirring often, until custard is thick enough to coat the back of spoon, about 5 minutes. Strain, and cool.

Meanwhile, place dried apricots in heatproof bowl. Cover with boiling water, and let stand 15 minutes, or until softened. Drain, and cool. Put in food processor with fresh apricots, and purée until smooth. Transfer to large bowl. Add custard, sour cream and almond extract.

Put egg whites in large bowl; beat until soft peaks form. Add remaining 1/4 cup sugar; continue beating until stiff peaks form. Fold egg whites into apricot mixture. Pour half of mixture into prepared pan. Place 3 rows of blackberries on their sides down the center of loaf pan; top with remaining mixture. Cover; freeze at least 4 hours.

To make Blackberry Sauce: Press blackberries through fine-meshed sieve into bowl. Stir in sugar and lemon juice. Set aside.

Remove Apricot Semifreddo from freezer; let stand 10 minutes. Unmold onto plate, and cut into 10 slices. Drizzle with Blackberry Sauce; serve.

ROASTED BANANAS WITH JAMAICAN ALLSPICE

This is from page 83 or the June 2008 issue of Vegetarian Times. It begins, "To make this recipe vegan, simply substitute margarine for the butter and serve over soy ice cream." Makes 8 servings

To view this online, go to https://www.vegetariantimes.com/recipes/roasted-bananas-with-jamaican-allspice/.

Ingredients

1/2 cup dark brown sugar

1/4 cup sugar

1/2 tsp. ground allspice

2 oz. (1/2 stick) butter, melted and cooled

4 large or 8 baby bananas

1 qt. vanilla ice cream

Preparation

Preheat oven to 425°F. Coat baking sheet with cooking spray.

Combine brown sugar, sugar, and allspice on large plate. Place butter in shallow bowl.

Halve large bananas lengthwise, then cut halves in half, or halve baby bananas lengthwise. Coat banana pieces in melted butter, then in sugar mixture, then set cut-side down on prepared baking sheet. Roast 10 minutes, or until sugar melts and turns to bubbly caramel sauce. Cool 5 minutes. Transfer bananas to plate, and scrape sauce into measuring cup with rubber spatula.

Scoop ice cream into bowls. Top each serving with 2 banana pieces, and drizzle with caramel sauce.

CHERRY-COLA DUMP CAKE

This yumminess comes from Betty Crocker, and begins, "Super easy to prepare: Just mix devil's food cake mix with cola and pour over cherries. Bake for one hour and voila!"

Prep Time: 5 minutes; Total Time: 60 minutes; Servings: 9

To view this online, click here.

Ingredients

1 jar (16 oz) maraschino cherries with juice (without stems)

1 box Betty Crocker™ Super Moist™ devil’s food cake mix

1 cup cola-flavored carbonated beverage

Directions

Heat oven to 350°F. Into ungreased 13x9-inch (3-quart) glass baking dish, “dump” cherries with cherry juice.

In medium bowl, mix cake mix and carbonated beverage. “Dump” mixture over cherries.

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool about 15 minutes before cutting and serving cake.

Expert Tips

Serve with whipped cream and additional cherries.

You could substitute cherry pie filling in place of the maraschino cherries and juice.

Friday Recipes

It's finally Friday. Yay! Here are six yummy vegetarian recipes to help you through the weekend, including Smoky Mac & Cheese, Lentil Chickpea Sloppy Joes, and Frozen Crème Brûlée. Enjoy!

BAKED PEACHES WITH CARAMEL SAUCE

This comes from Vegetarian Times, and begins, "Serve the peaches topped with your favorite frozen dessert." Serves 6.

While it was on page 59 of the July/August 2005 issue, you can find it at https://www.vegetariantimes.com/recipes/baked-peaches-with-caramel-sauce/.

Ingredients

2 lb. peaches

1/2 cup maple syrup

1/2 cup rice syrup

1 cinnamon stick

1 vanilla bean

1 tsp. fresh lemon juice

1 pint frozen dessert

Preparation

Preheat oven to 400F.

Bring large saucepan of water to a boil. Add peaches; blanch 1 minute. Using spoon, remove peaches; slip off skins. Halve peaches, and remove pits.

Combine maple syrup, rice syrup, 1/3 cup water, cinnamon stick and salt in 8×11-inch baking dish; blend. Cut vanilla bean in half lengthwise. Open bean, flatten and scrape out seeds. Add seeds and pod to dish. Arrange peaches in syrup, cut side up.

Bake 15 to 20 minutes, turning peaches once after 10 minutes, or until tender. Using spoon, remove peaches from syrup; set aside. Remove and discard cinnamon stick and vanilla bean pod. Pour pan syrup and lemon juice into skillet. Bring mixture to a boil. Cook, uncovered, until thickened, about 5 minutes.

Serve peaches warm, topped with scoop of frozen dessert and drizzled with caramel sauce.

SMOKY MAC & CHEESE

This is originally from I Heart Cheese, by Mihaela Metaxa-Albu, and reprinted on Taste for Life. You can view this online at https://tasteforlife.com/healthy-recipes/main-course/smoky-mac-cheese.

Ingredients

3 tbsp butter, divided

2 tbsp gluten-free all-purpose flour blend

1 tbsp smoked paprika

3/4 tsp ground nutmeg

2-1/2 cups whole milk

2 cups smoked Cheddar, shredded

1/4 cup breadcrumbs (gluten-free if needed)

1/4 tsp garlic powder

1/2 tsp Italian seasoning

1 lb mini penne pasta (gluten-free if needed)

Directions

Preheat the oven to 375°F.

In a medium saucepan over medium heat, melt 2 tablespoons of the butter. Add the flour and stir until the mixture turns golden, 3 to 4 minutes.

Add the paprika and nutmeg. Gradually whisk in the milk. Bring to a gentle boil and then immediately lower the heat. Simmer for about 4 minutes, stirring often, until the sauce thickens.

Once the sauce has thickened and can coat the back of a spoon, stir in the cheese and whisk until melted and smooth. Set aside.

In a small skillet over medium-high heat, melt the remaining 1 tablespoon of butter. Add the breadcrumbs, garlic powder and Italian seasoning. Stir and cook for about 2 minutes, or until golden. Transfer to a plate.

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, tender yet firm to the bite, according to the package directions (see Tips below). Drain well. Pour the cheese sauce over the pasta and toss well to coat.

Divide among six 1-1/4 cup ramekins or oven dishes. Sprinkle with the breadcrumb mixture. Alternatively, you can use a 9 x 13–inch baking dish. Bake for 10 to 12 minutes, until bubbly and golden.

Notes

Give standard mac and cheese an upgrade! This wonderfully smoky, uber-cheesy mac and cheese makes itself at home with any barbecued meat.

Smoked Cheddar gives lusciously creamy cheese sauce a bold flavor, which is further enhanced by the smoked paprika.

Fold the sauce with bite-size, al dente penne pasta and top with freshly toasted, seasoned breadcrumbs for a delicious crunch.

Tips

Undercook the pasta! If the package says 6 to 8 minutes for al dente, go for 5 to 6 minutes. This way, when baked with the sauce it won’t become overcooked and mushy.

Make sure to use a gluten-free flour blend with tapioca or cornstarch, as this helps thicken your sauce better than regular flour.

FROZEN CREME BRULEE

This comes from Vegetarian Times (July/August 2005 issue, page 64), and begins, "This simple recipe is a great way to showcase the premium small-batch ice creams sold at farmers' markets and grocery stores during the summer." Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/frozen-creme-brulee-recipe/.

Ingredients

2 cups vanilla ice cream, slightly softened

2/3 cup granulated sugar

1/4 cup evaporated milk

Fresh berries or mint sprigs for garnish, if desired

Preparation

Spread 1/2 cup ice cream into 4 oval crème brûlée ramekins. Freeze until firm.

Meanwhile, combine sugar and 1/3 cup water in saucepan, and bring to a boil over medium-high heat, stirring to make sure sugar dissolves. Using pastry brush dipped in water, wipe down inner sides of saucepan to dissolve any sugar crystals that cling. Cook mixture about 10 minutes, or until it begins to caramelize (swirl pot to brown evenly).

Cook 1 to 2 minutes more, or until caramel is medium-brown. Remove from heat, and stir in 2 Tbs. water. Let cool 3 minutes, stirring occasionally. Stir in evaporated milk. Cool completely.

Spread thin layer of cooled caramel over ice cream in ramekins. Return to freezer until ready to serve. Garnish with fresh berries or mint sprig, if desired.

EDAMAME SUCCOTASH

This is from the July/August 2008 issue of Vegetarian Times, page 37. It begins, "Fresh green soybeans, called edamame, have a sweet, nutty flavor. They offer a great variation on this classic dish, standing in for the traditional lima beans. Edamame are available frozen and fresh, in the pod and shelled. Look for them in large supermarkets, natural food stores or Asian markets. For a great twist, serve the succotash in hollowed-out tomatoes. If you’re using frozen edamame, make it according to package directions, omitting any salt. Drain well." Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/edamame-succotash/.

Ingredients

2 tsp. vegetable oil

1/2 cup chopped red bell pepper

1/4 cup chopped onion

2 cloves garlic, minced

1 1/2 cups fresh or frozen shelled edamame

2 cups fresh or frozen corn kernels

3 Tbs. white wine or vegetable stock

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

2 Tbs. chopped fresh parsley

1 Tbs. chopped fresh basil or 1 tsp. dried basil

Preparation

Heat oil in large nonstick skillet over medium heat. Add bell pepper, onion and garlic, and cook, stirring frequently, 2 minutes. Stir in edamame, corn and wine; cook 4 minutes, stirring frequently.

Remove pan from heat. Stir in salt, pepper, parsley and basil. Serve.

LENTIL CHICKPEA SLOPPY JOES

This is from Eden Foods. Prep Time: 15 minutes; Cook Time: 25 minutes; Serves 6

To view this online, click here.

Ingredients

1 Tbsp Eden Extra Virgin Olive Oil

1/4 cup shallots, minced

1 clove garlic, minced

1/2 cup red bell peppers, diced

14 ounces Eden Crushed Tomatoes

3 Tbsp organic tomato paste

1 Tbsp organic maple syrup

2 tsp Eden Red Wine Vinegar

1 1/2 tsp Eden Shoyu Soy Sauce, or Tamari

1 tsp smoked paprika

1/2 tsp Eden Brown Mustard

1 tsp Eden Ground Chili Powder

1/4 tsp Eden Ground Cumin

1/4 tsp Eden Sea Salt

1/8 tsp Eden Black Pepper

15 ounces Eden Lentils w/Onion & Bay Leaf

15 ounces Eden Garbanzo Beans, rinsed and drained

6 whole wheat buns

Directions

Heat oil in large skillet and sauté shallots and garlic 2 to 3 minutes. Add peppers and sauté another 2 minutes. Add all ingredients except the lentils, garbanzo beans and buns. Mix thoroughly. Simmer 7 to 10 minutes, stirring occasionally. Add lentils and garbanzos to sauce. Mix and cook another 10 minutes. Spoon mix onto the buns, serve, and enjoy.

SILKEN TOFU WITH CRUNCHY LETTUCE AND FRIED SHALLOTS

This is from Ali Slagle in The New York Times cooking enewsletter. (If you haven't signed up for their newsletter, I highly recommend it!)

For this recipe, Ali wrote, "Built like Japanese hiyayakko, in which cold, pudding-like tofu is heaped with toppings, this 20-minute dish is lively with contrasting textures and temperatures. Here, crunchy lettuces dressed with soy sauce, vinegar and seasoned oil are piled atop cold silken tofu, then scattered with crispy fried shallots and jalapeño. Eat the dish on its own, with rice or fish, and maybe a cold beer."

Yield: 4 servings; Time: 20 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1023348-silken-tofu-with-crunchy-lettuce-and-fried-shallots.

Ingredients

1 large shallot, halved and thinly sliced

1 jalapeño or other fresh hot chile, thinly sliced

3 tablespoons neutral oil (such as grapeseed or canola)

Kosher salt (such as Diamond Crystal)

8 cups torn romaine or Little Gem lettuce (about 3/4 pound or 2 heads)

1 tablespoon unseasoned rice vinegar

1 tablespoon soy sauce

2 (14- to 16-ounce) blocks silken tofu, drained and refrigerated

Preparation

In a large (12-inch) skillet, add the shallot, half the jalapeño slices and the oil. Sprinkle with salt, then set over high heat. Once sizzling, reduce heat to medium and cook, stirring occasionally with a fork, until golden, 4 to 6 minutes. Remove from heat, then use a slotted spoon or fish spatula to transfer shallot and jalapeño slices to a paper towel-lined plate. Leave the oil in the skillet.

To the skillet, add the lettuce, remaining jalapeño, vinegar and soy sauce. Toss until the lettuce is slicked with dressing and just barely wilted. (You want to maintain most of its crunch.) Season to taste with salt.

Invert the tofu onto a large platter (or divide among four plates). Using a knife or spoon, break the tofu into large chunks. Top with the wilted lettuce and any dressing from the skillet, then sprinkle with the fried shallots and jalapeño. Eat right away.