elvisbreakfastkatrina

Posts Tagged ‘dessert’

Spiced Pumpkin Bread with Craisins

In Baking, Bread, Dessert on June 5, 2012 at 10:46 am

I made this for dessert today. It went down rather well; I managed to restrain myself to eating only 4 slices throughout the day! After smothering the main course – which was gnocchi – with a rich and cheesy sauce, I was quite glad I opted for this rather than pumpkin pie. Oddly, the idea came from a recipe for Persimmon bread, which called for a different kind of persimmon not usually available at our supermarkets (though apparently it is in Asian supermarkets) – though it suggested pumpkin as an alternative. I happened to have a pumpkin that needed using, so I ran with that.

My recipe is adapted from this Bon Appetit recipe:

1/2 cup (113 g) butter

3/4 cup flour

3/4 cup wholemeal flour

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

1/2 cup – 2/3 cup approx. crasins (any dried fruit would do, I think)

1 cup mashed pumpkin

1/2 cup unsweetened yoghurt

1 cup soft brown sugar or cane sugar

2 eggs

Preheat oven to 180 degrees celsuis/350 farenheit. Grease  9x5x3″ loaf tin. Soak crasins or dried fruit in boiling water for 20 mins, or microwave for 15 seconds on high. Combine dry ingredients in a bowl and set aside. Whisk mashed pumpkin with the yogurt and set aside. Cream butter with an electric beater in a third (large) bowl for a few minutes until creamy, then add the sugar. Once combined and fluffy, add the eggs – one at a time, mixing until combined. (You can do this by hand once you get to the egg stage) Add the dry ingredients slowly, adding in multiple batches, stirring until incorporated without overmixing. If the mixture seems too dry, add a little milk. Fold in dried fruit. Pour into greased tin and bake in the oven for 40-50 minutes or until an inserted skewer comes out clean.

Serve with dollops of unsweetened yoghurt.

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Elvis Style Pie #1: Banana Coconut Chiffon Pie

In Baking, Dessert, Entertaining, Pastry, Pie on March 29, 2012 at 6:13 am

Banana Coconut Chiffon Pie

A while ago I discovered “Are You Hungry Tonight?” by Brenda Arlene Butler. The book is comprised of a selection of Elvis’ favourite recipes (including how to make his wedding cake) and supplemented with these adorable (yet dated) comments and descriptions which accompany the recipes. It’s from 1992, if that helps. Being a big pie fan, I thought I’d start with the pie section of the cookbook. There’s about 5 that I want to make, hence why this post is Elvis Style Pie #1. I chose the Banana Chiffon as we had some bananas sitting around the flat getting increasingly ripe, so they were just crying out to be used….along with some leftover cream. Unfortunately this pie is one of those dishes that tastes fantastic, but unfortunately doesn’t look as beautiful as some other pies, so photographing it was a bit of a challenge. I did the best I could – but I have to say, irrespective of how it looks it’s pretty hard to go wrong with banana, coconut, egg whites and beaten cream.

I feel compelled to post the description that accompanies the recipe in “Are You Hungry Tonight?” as it really is quite endearing. It reads as follows:

“Imagine you’re driving through the South in the 1950s. Your way is marked by the old white US Highway interstate shields, not the red, white and blue of the Interstate signs. The place names crop up on little white signs, not those huge green things. Memphis. Jackson. Tupelo. Shreveport. It gets awfully hot in the car, so you swing into one of those little roadside cafes for a glass of iced tea. My, but it’s cool inside. They’ve got one of those little glass cases with all the pies displayed, and goodness, doesn’t the banana coconut chiffon look good!

As you leave, and push through the screen door, a big Cadillac with a bunch of boys in it pulls up. You chat a bit and they tell you they’re headed to Shreveport to sing on the radio – on the Louisiana Hayride. You wish them well and promise to tune in.”

LOL.

Recipe is as follows:

baked 9 inch pie shell

1 envelope unflavoured gelatin (about 2, 1/2 tbsp)

3 eggs, separated

1 cup mashed ripe bananas

1/3 cup sugar

1/4 tsp salt

1/2 cup cream

1/3 cup finely grated coconut

Soften gelatin in 1/4 cup cold water. In the top of a double boiler (2 saucepans), slightly beat the egg yolks. Stir in the bananas, sugar and salt. Cook over boiling water, stirring constantly, until slightly thickened. Remove from heat and add the softened gelatin to the banana mixture. Stir until the gelatin is completely dissolved. Chill the mixture until it begins to thicken.

In a large bowl, beat the cream until stiff. Beat the egg whites until stiff, but not dry. Fold first the egg whites, then the cream, then the coconut, into the banana mixture. Pour into pre prepared pastry shell (cooled). Chill the pie until firm and set, about 4 hours. Garnish with additional whipped cream or slice bananas. I chose to serve my pie with a little extra grated coconut and a good dollop of Greek yoghurt!

My first slice...

Two slices down already...

Check out that texture!

Rustic Plum Tart

In Baking, Dessert on March 23, 2012 at 12:13 pm

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I baked this some weeks ago, when it was still officially Summer! It was something of a revelation coming back to warm weather and seasonal fruits after a European winter (Winter foods certainly have their comforts, though. Expect plenty of pies in the following months, I’d say?). But anyway, an ode to plums! And pastry is great. And jam. Oh man.

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Also, I like what the word Rustic means in baking.

Yeah.

classic vanilla custard with farm milk

In Dessert, Farm products on February 1, 2012 at 7:38 am

I needed to use up my farm milk before it went off (unpasteurized milk does that quite fast) so I decided to whip up some classic vanilla custard.

Vanilla custard

2 cups full fat milk

1/2 cup sugar

4 tbsp cornflour

1/4 tsp salt

1 tsp vanilla essence

1 tbsp butter

Heat the milk on med-low heat – so that it heats up but does not come to the boil. Mix the sugar, cornflour and salt together in a bowl. Add slowly to the milk, whisking to combine. Keep on heat, stirring constantly. Add vanilla essence and butter. Keep stirring until thickened. Serve however you want!