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Apricot-Blueberry Cobbler

Combine two fresh summertime fruits to make this familiar biscuit-topped dessert.

Preparation time: 2 hours 20 minutes

Ingredients:

1/4 cup quick-cooking tapioca
1 cup plus 2 tablespoons sugar
8 cups sliced apricots
3 cups blueberries
2 tablespoons lemon juice
1 large egg white (about 2 tablespoons), lightly beaten

In a shallow 3-quart casserole, stir together tapioca and 1 cup of the sugar. Add apricots, blueberries, and lemon juice; mix gently. Let stand, stirring gently several times, until tapioca is softened (at least 20 minutes). Meanwhile, prepare Biscuit Topping.

On a lightly floured board, roll or pat out Biscuit Topping about 1/2-inch thick. Cut into circles with a 2 1/2-inch cookie cutter; re roll scraps and cut. Place biscuits slightly apart on fruit mixture. Brush biscuits with egg white, then sprinkle with remaining 2 tablespoons sugar.

Bake in a 400-degree oven until fruit is bubbly in center (40 to 50 minutes). Serve warm or at room temperature. Makes l0 to 12 servings.

Biscuit Topping. In a food processor or a large bowl, whirl or stir together 1 1/2-cups all -purpose flour, 3 tablespoons sugar, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Add 1/2 cup (1/4 lb.) cold butter or margarine, cut into pieces; whirl or rub with your fingers until mixture resembles coarse crumbs. Add 1/3 cup low-fat milk; whirl or stir with a fork just until evenly moistened. Shape dough into a ball.

Nutrition information: Per serving:
314 calories (25% fat, 70% carbohydrates, 5% protein), 9 g total fat (5 g saturated fat), 56 g carbohydrates, 4 g protein, 23 mg cholesterol, 280 mg sodium

Bread and Butter Custard

Serves: 6

Ingredients:

2 cups whipping cream
2 cups milk
3 thin strips orange peel (each about 3x1/2 inches)
3 eggs
6 egg yolks
1/2 cup granulated sugar
1/4 cup orange liqueur
4 1/2-inch-thick slices French bread
1 Tbsp. butter
Powdered sugar
Ground nutmeg

Lightly grease a 2-quart square baking dish; set aside.

In a heavy large saucepan, combine whipping cream, milk, and orange peel. Heat, stirring frequently, until mixture is steaming. Discard orange peel.

Meanwhile, in a large bowl, beat together eggs and egg yolks. Stir in granulated sugar and orange liqueur. Stir whipping cream mixture into egg mixture. Pour into prepared baking dish. Spread one side of each bread slice with butter. Arrange bread, buttered sides up, atop egg mixture in dish, pressing lightly to absorb some of the liquid.

Bake in a 325 degree F oven for 30 to 35 minutes or until puffed and a knife inserted in custard (not in bread) comes out clean. Cool on wire rack about 30 minutes. Sprinkle with powdered sugar and nutmeg. Serve warm.

Nutrition information: Per serving: 555 cal., 41 g total fat (23 g sat. fat), 440 mg chol., 202 mg sodium, 32 g carbo., 0 g fiber, and 11 g pro. Dietary exchanges: 2 other carbohydrate, 6 fat.

Plum Pudding

Ingredients:

1 cup finely chopped beef suet
2 cups fine bread crumbs
1 cup sugar
1 cup milk
1 pint flour
1 cup seedless raisins
1 cup dried currants
1 cup chopped almonds
1/2 cup citron, sliced thin
1 tsp salt
1 tsp cloves
2 tsp cinnamon
1 tsp nutmeg
4 well-beaten eggs
1 tsp of baking soda dissolved in 1 tbsp warm water

Flour the fruit thoroughly.

In a large bowl, mix the eggs, sugar, spices, and salt in the milk.

Stir in the fruit, nuts, bread crumbs, and suet. Then stir in the dissolved baking soda. Then add in the flour.

Boil or steam for 4 hours. Serve with wine or brandy (which may be flambed) or any well-flavored sauce.

Chai Chocolate Custard with Ginger Cream

Serves: 4

Ingredients:

4 whole cloves
4 green cardamon
1 stick cinnamon
1/2-ounce dry whole ginger
3 pieces black pepper
16 ounces heavy cream
10 ounces milk
3 ounces sugar
7 1/2 ounces semi-sweet chocolate
1/2-ounce darjeeling tea
7 egg yolks
6 ounces heavy cream
3 ounces milk
1 1/2 ounces sugar
3/4 tablespoon whole dried ground ginger
1 sheet gelatin
Pinch of Salt

Preheat the oven to 300 degrees. Combine the first 5 spices and place in a mortar. Using the pestle, crush them. Set aside. In a medium sauce pot, combine 16 oz heavy cream, 10 oz milk, and 3 oz. sugar. Bring to a scald. Pull from heat. Add the crushed spices and allow to infuse for about 10 minutes. Add the chopped chocolate. Stir until the chocolate has melted and the mixture is smooth. At this time mixture should be heated slightly, the tea added and infused for 10 minutes. After the infusing process, add a small amount of warm mixture to the 7 yolks and temper. Add entire yolk mixture back to the custard, stir. At this point the entire mixture should be passed through a chinois. Pour custard base into desired oven proof dishes. Fill aboout 2/3 full allowin room for the ginger cream. Bake in a water bath just until set. Allow the custard to sit at room temperature to cool for about 30 minutes. Chill.

Ginger Cream
Combine 6 oz. heavy cream, 3 oz. milk, and 1 1/2 oz. sugar. Bring to a scald. Pull from the flame. Add 3/4 tablespoon ground ginger and allow to infuse for about 15 minutes. In the meantime, presoak a gelatin leaf in cool water. Pass milk mixture through a chinois. Add gelatin and stir until dissolved. Cool mixture in ice bath while stirring. Just before it sets, pour ginger cream over the top of the baked chocolate custard. The top should be smooth and just the white should be showing. Chill and allow the ginger cream to set.

Cinnamon-Rice Stirred Custard

Yields: 5 servings

Ingredients:

1 cup skim milk
3/4 cup evaporated skim milk
1/4 cup sugar
1/4 teaspoon ground cinnamon
2 eggs
1 cup cooked long-grain rice (cooked without salt or fat)
1/2 teaspoon vanilla extract

Combine milks in a large saucepan; cook over medium-high heat to 180 degrees or until tiny bubbles form around edges of pan. (Do not boil.) Set aside.

Combine sugar and cinnamon in a medium bowl; add eggs and beat with a wire whisk until blended. Stir in cooked rice. Gradually stir about one-fourth of hot milk into egg mixture; add egg mixture to remaining hot milk, stirring constantly.

Cook over low heat until mixture thickens and coats a metal spoon (about 30 minutes), stirring constantly with a wire whisk. Immediately pour custard into a large bowl; stir until cool. Stir in vanilla extract; cover and chill 2 hours.

Low-Calorie Pumpkin Custards

This easy-on-the-waistline dessert has all the wonderful flavor of pumpkin pie.

Serves: 6

Ingredients:

1 envelope unflavored gelatin
4 teaspoons cornstarch
3/4 teaspoon pumpkin pie spice
1/8 teaspoon salt
1 15-ounce can pumpkin
1 12-ounce can evaporated fat-free milk
2 beaten eggs or 1/2 cup refrigerated or frozen egg product thawed
14 packets heat-stable low-calorie sweetener
6 gingersnaps
Frozen fat-free whipped dessert topping, thawed (optional)
Ground nutmeg

In a large saucepan combine gelatin, cornstarch, pumpkin pie spice, and salt. Stir in pumpkin and evaporated milk. Let stand 5 minutes to soften gelatin.

Cook and stir over medium heat until mixture bubbles; cook and stir 2 minutes more. Remove from heat. Gradually stir 1 cup hot mixture into eggs; return all egg mixture to saucepan. Cook and stir over low heat for 2 minutes. Do not boil. Remove from heat. Stir in sweetener.

Place a gingersnap into the bottom of six 6-ounce custard cups. Spoon pumpkin mixture into custard cups. Cover and chill 6 to 24 hours. Garnish with frozen whipped topping, if desired. Sprinkle with nutmeg before serving

Nutrition information: per serving: 151 calories, 3 g total fat, 1 g saturated fat, 73 mg cholesterol, 188 mg sodium, 25 g carbohydrate, 2 g fiber, 9 g protein, 166% vitamin A, 7% vitamin C, 17% calcium, 12% iron, 1 de starch, 1 de milk, .5 de fat.

Creamy Rice Pudding

Serves: 8-12

Ingredients:

6 cups (1.5 L) hot milk
1 cup (250 ml) short-grain rice
3 Tbs (45 ml) sugar
2 Tbs (30 ml) butter
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) grated lemon peel
1 tsp (5 ml) salt

Combine all ingredients in a double boiler over boiling water and cook until the rice is tender, about 1 hour, stirring frequently. Serve warm or chilled.

Nutrition information: This pudding is creamier and not as sweet, more in the European style. It is great served with a dollop of fruit preserves on top, or a light dusting of cinnamon sugar.

Plum Pudding

Ingredients:

1 cup finely chopped beef suet
2 cups fine bread crumbs
1 cup sugar
1 cup milk
1 pint flour
1 cup seedless raisins
1 cup dried currants
1 cup chopped almonds
1/2 cup citron, sliced thin
1 tsp salt
1 tsp cloves
2 tsp cinnamon
1 tsp nutmeg
4 well-beaten eggs
1 tsp of baking soda dissolved in 1 tbsp warm water

Pumpkin Bread Pudding

Calories from fat 14%, Cholesterol 44 mg, Sodium 179 mg

Serves: 6

Ingredients:

2 1/4 cups 2% low-fat milk
1/2 cup firmly packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1 (16-ounce) can mashed, cooked pumpkin
1 egg, lightly beaten
1 egg white, lightly beaten
6 (1-ounce) slices raisin bread, cut into 1/2-inch cubes
vegetable cooking spray

Combine first 8 ingredients in a large bowl; stir well with a wire whisk. Add bread; stir well.

Pour mixture into a shallow 2-quart casserole coated with cooking spray. Bake at 350 degrees F for 1 hour and 15 minutes or until set. Serve warm.

Note: The texture will be creamy, similar to the consistency of pumpkin pie.

Rice Pudding with Cardamom and Nuts

Serves: 10 to 12

Preparation time:

Ingredients:

8 cups (2 L) milk
1/2 cup (125 ml) uncooked basmati or other long-grained white rice
1 cup (250 ml) sugar
1/2 cup (125 ml) finely chopped unsalted blanched almonds
1/4 tsp (1 ml) ground cardamom
1 tsp (5 ml) rose water (optional)
1/4 cup (60 ml) unsalted, sliced blanched almonds, lightly toasted

Bring the milk to a boil over high heat in a 5 to 6 quart (5-6 L) saucepan, stirring constantly to prevent a skin from forming on top. Reduce the heat to moderate and continue to boil for 30 minutes, stirring occasionally. Add the rice and cook an additional 30 minutes, stirring frequently, until the rice has almost disintegrated. Add the sugar and finely chopped almonds and stir for 15 minutes over low heat until the pudding is thick enough to coat the back of a spoon heavily. Remove from the heat, add the cardamom and optional rose water, and pour into a 7 by 12 inch (20x30 cm) baking dish, spreading it with a spatula so the top is smooth. Sprinkle with the toasted almonds and refrigerate for at least four hours, until it is thoroughly chilled and somewhat firm to the touch.

Hot Fudge Sauce

These luscious liquids are among chocolate's crowning glories. Rich, gleaming sauces and foamy drinks are treats to be savored in conjunction with plain desserts or to put rich ones over the top. This is one of those really rich hot fudge sauces that hardens as it hits ice cream. It's great to use as the sauce for a brownie sundae!

Yields: about 2 cups

Ingredients:

1/4 cup water
1 cup light corn syrup
1 1/3 cups sugar
1/4 teaspoon salt
4 ounces unsweetened chocolate, coarsely chopped
1/3 cup alkalized (Dutch process) cocoa powder
4 tablespoons (1/2 stick) unsalted butter
1/4 cup heavy whipping cream
1 tablespoon vanilla extract

1. Combine water, corn syrup, and sugar in a nonreactive pan and bring to a boil, stirring often, until all the sugar crystals have melted. Boil 1 minute without stirring.
2. Remove from heat and add the salt and the chocolate. Allow to stand 2 minutes until chocolate has melted, then whisk smooth.
3. Sift the cocoa into a mixing bowl and stir in enough of the liquid mixture to make a paste, then stir the cocoa paste smoothly back into the syrup.
4. Whisk in the remaining ingredients.
5. Store the sauce in a tightly covered jar in the refrigerator. Reheat over simmering water before serving.

Chocolate Souffle

Serves: 4

Preparation time: 45 minutes

Ingredients:

1 1/2 cup granulated sugar
1/2 cup Dutch process cocoa powder
1 tbsp all-purpose flour
1 2/3 tbsp cornstarch
1/2 tsp salt
1 cup milk
4 large whole eggs, separated
1 tsp vanilla extract
2 tbsp orange-flavored liqueur
1 cup fresh orange juice
1 tbsp dry white wine
2 tbsp powdered sugar

1. Preheat oven to 350ºF(175ºC). Lightly grease 4-ounce soufflé cups as needed. Sprinkle a small amount of sugar in each soufflé cup. Rotate the cups to evenly coat the insides with the sugar. Discard any excess sugar.

2. Combine 3/4 cup of sugar, cocoa, flour, cornstarch, and salt in a saucepan. Using a wire whisk, stir until well-blended. Stir in the milk and whisk until smooth. Cook over medium-high heat, stirring constantly, until thickened, about 10 minutes. Remove mixture from heat. Seperately whisk together egg yolks, vanilla, and orange liqueur; blend mixture into chocolate.

3. Combine the egg whites and 1/4 cup** of sugar; beat until soft peaks form. Fold 1/4 of the egg whites into the chocolate mixture and stir until well blended. Fold in the remaining egg whites.

4. Divide the mixture between the soufflé cups, filling just to the rim. Using a spatula, scrape the edges of the cups clean. (Any chocolate around the rims of the cups will burn and prevent the soufflés from rising evenly.)

5. Place the soufflé cups in a deep casserole dish or roasting pan. Space cups 1-inch apart on all sides; add water to the depth of 1/2-inch. Bake until puffed and set, about 25 minutes.

6. Combine orange juice, remaining sugar, and white wine in a small saucepan and cook over medium-high heat until reduced to 1/2 its original volume. Dust the soufflés with powdered sugar and serve immediately with the syrup.

Banana-Chocolate Sponge Cake

Ingredients:

8 eggs, graded large, plus 1 egg white from an egg graded "large"
1-1/2 cups granulated sugar, sifted or strained, divided
3/4 cup plus 2 Tbsp. sifted potato starch
2/3 cup sifted unsweetened Dutch process cocoa powder
1 tsp. vanilla
1/4 cup tasteless vegetable oil
3 small ripe bananas (to make one cup, pureed)
1/4 cup water
2 Tbsp. dark rum
Pinch salt
1 tsp. freshly-squeezed, strained lemon juice
Confectioners' sugar

Adjust rack to one-third up from oven bottom. Have ready an assembled, two-piece, 10" by 4" tube pan. Have ready a baking sheet to place under the tube pan as the cake bakes.

Separate eggs (it's easiest to do this while they're still refrigerator-cold). Place the yolks in a bowl of about three-quart capacity (or the small bowl of an electric stand mixer). Place the whites in the large bowl of an electric mixer, which must be perfectly grease-free and of at least a 4-1/2 quart capacity. Cover both bowls and leave the whites and yolks to warm up to room temperature (about an hour).

Meanwhile, divide sugar by measuring out 1/2 cup; place near bowl of egg yolks. Measure out remaining 1 cup and place near bowl of egg whites. Into a medium bowl, sift together the potato starch and unsweetened cocoa powder. With a fork, blend well, trying to get out as many lumps as possible (potato starch tends to clump--don't worry too much about it). Assemble other ingredients and a food processor (fitted with steel blade).

When whites and yolks are about at room temperature, preheat oven to 350 degrees F. With powerful, hand-held electric mixer (or in small bowl of electric mixer fitted with whisk beater), beat egg yolks at low speed to combine. Increase speed to high; beat for 3 full minutes, or untol yolks are pale and have increased slightly in volume. At low speed, add vanilla, then gradually incorporate 1/2 cup sugar. When sugar has been added, scrape bottom and sides of bowl with rubber spatula; increase speed to high again and beat for 2 full minutes. Add oil, but do not mix in.

Working quickly, peel bananas and cut off any brown or soft spots. Slice, then process in food processor at high speed just until smooth. Measure out 1 cup of puree and add to egg yolk mixture (note: bananas can be mashed with a fork, put through a potato ricer, etc. instead of being put into a food procesor, but the resulting puree should be smooth--not chunky--and you'll need 1 cup of it). At medium speed, beat in oil and banana puree just until combined. At lowest speed, add about one-third of sifted dry ingredients and half of water; beat just until combined. Scrape bottom and sides of bowl with rubber spatula. Add half of remaining dry ingredients and all of remaining water; beat at low speed till mixed. Add remaining dry ingredients and rum, and beat at low speed just until combined (this mixture will be thick).

To bowl of egg whites, add salt and lemon juice. With clean whisk beater(s), beat at high speed until increased in volume and very foamy. Decrease speed to low; add about 2 Tbsp. of the 1 cup of sugar. Increase speed to high to incorporate sugar thoroughly. Repeat this process, decreasing mixer speed to add sugar, then increasing speed to high to incorporate each addition, until all sugar has been added, beating for about 15 seconds between each addition. When all sugar is incorporated, beat meringue at high speed just until stiff peaks form. Remove from mixer.

Using a large rubber spatula, stir a large spoonful of the meringue into the chocolate batter to lighten it. Add another large spoonful of meringue and gently fold it in (not too thoroughly). Add about one-third of remaining meringue; again, gently fold in, not too thoroughly. Pour this lightened choclate batter gently over the remaining meringue, and gently, carefully, and quickly fold the two mixtures together just until all is combined and no white streaks show. Turn into pan, which will be 2/3 to 3/4 full. Place pan on baking sheet, then immediately place in preheated oven.

Bake 45 to 55 minutes. While cake bakes, get the long-necked bottle ready. I turn the baking sheet back-to-front once, very gently, after about 35 minutes of baking, but I don't open the oven door before that. This cake will rise above the top of the pan and develop deep cracks in its top surface (they won't show when you serve it). Cake is done when top springs back after being touched. Do not overbake.

Immediately after cake is removed from oven, gently turn it upside down so that it is suspended on the neck of the bottle. Be careful!! The cake pan will probably hang at a slight angle, and it should be about a foot off the table to allow for air circulation (I place my bottle on a cooling rack, which elevates the cake a bit more). Cool cake in a draft-free area; it will shrink a bit in volume while cooling. Allow to cool completely before removing from pan; this may take as long as several hours.

When cake is completely cooled, carefully turn the pan right side up (a bit of liquid may have exuded from the cake onto the bottle--OK). To turn the cake out of the pan, loosen it from the sides first, using a stiff, thin-bladed spatula, preferably one made of plastic so it won't scratch your pan. Do not use a sawing motion in doing this. Once the sides are loosened, lift up the tube piece, and the cake should come with it. Now, loosen the cake from the pan bottom with the same spatula. Carefully and gently invert the cooled cake onto a large serving plate.

Serve the cake now, store airtight at room temperature for a day or two, or freeze for longer storage. Just before serving, sift a light dusting of confectioners' sugar onto the top and sides of the cake. Cut with a large, sharp, serrated knife, using a gentle sawing motion so you do not squash this delicate dessert.

Chocolate Macadamia-Nut Tart

Ingredients:

1/2 recipe basic pie crust
2 large eggs
1 cup sugar
1/2 tablespoon bourbon
1/2 cup all-purpose flour
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled to room temperature
6 ounces semisweet chocolate, chopped
2 1/2 cups unsalted whole macadamia nuts (10 1/2 ounces)

1. Heat oven to 400°. On a lightly floured surface, roll pâte sucrée into a 14-inch circle. Fit pastry into an 11-inch tart pan; trim dough evenly along edge. Use trimmings to patch any thin spots in shell. Refrigerate 30 minutes. Meanwhile, in a large bowl, whisk eggs, sugar, and bourbon until combined. Whisk in flour and salt. Whisk in butter. Stir in chocolate. Pour into chilled tart shell. Cover top with nuts, pressing them halfway down into the filling.

2. Bake for 10 minutes. Reduce heat to 350°, and continue baking until crust and nuts are golden, about 35 minutes. If tart gets too brown, place aluminum foil over top for remainder of cooking time. Cool on wire rack.

Fig Tart with Cornmeal Crust

Yields: 8 to 10 servings

Ingredients:

6 tablespoons unsalted butter, slightly softened
1/2 cup granulated sugar
2 large egg yolks
1 cup all-purpose flour
1/3 cup yellow cornmeal, preferably stone-ground
1/2 teaspoon salt
Nonstick cooking spray, or unsalted butter
4 ounces cream cheese, softened
1/2 cup crème fraîche
1 1/2 tablespoons confectioners' sugar
1 pint black or purple figs, stemmed and quartered
1/4 cup fig or red-currant jam
2 tablespoons red wine

1. Cream together the butter and granulated sugar in bowl of an electric mixer, about 2 minutes. Add yolks, and mix just to combine. Whisk together the dry ingredients, and add to the yolk mixture; mix just until it comes together loosely. Transfer the dough to plastic wrap, press together, and transfer to the refrigerator to chill for at least 30 minutes, until firm.

2. Prepare a 4 1/2-by-14-inch rectangular fluted tart tin with cooking spray or butter. Roll out the dough between two pieces of plastic wrap to about 1/8-inch thickness. Discard the top plastic wrap, and gently invert dough over the prepared tart tin. Discard the remaining piece of plastic wrap. Press the dough into tin, and trim so the dough is flush to edges. Repair tears or cracks on the dough by pressing together dough with your fingers. Place in the refrigerator to chill for about 30 minutes.

3. Heat oven to 350¡. Prick the crust several times with a fork, and bake on the middle rack of oven until the crust begins to color, 15 to 20 minutes. Remove from oven, and transfer to a wire rack to cool completely. When cool, remove from the pan. Place on a serving platter or board.

4. Place the cream cheese in the bowl of an electric mixer, and beat until smooth. Add the crème fraîche and confectioners' sugar, and beat until mixture is smooth and fluffy, about 2 minutes. Transfer to the refrigerator to chill for 30 minutes. Spread the filling into the cooled crust, and arrange the figs on top, pressing them in slightly.

5. To make the glaze, combine the jam and wine in a small saucepan. Set over medium-high heat, and bring to a boil, stirring frequently. Reduce heat, and simmer until mixture is thick and syrupy, about 2 minutes. Cool slightly, and brush warm glaze over figs with a pastry brush. Chill the tart in the refrigerator if not serving right away. Serve within several hours.

Bananas Hawaiian

1/2 cup sweetened flaked coconut 3 tablespoons butter 3/4 cup brown sugar, firmly packed 1/2 teaspoon ground cinnamon 2 tablespoons banana liqueur 4 medium firm-textured bananas, cut in half lengthwise, then halved 2 tablespoons dark rum 4 (1/2-cup) scoops vanilla ice cream

Brown coconut in a skillet over medium heat, stirring constantly. Remove from pan; cool and set aside.
Combine the butter, brown sugar and cinnamon in a skillet. Place the pan over low heat on top of the stove, and cook, stirring, until the sugar dissolves.
Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum.
When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream in individual dessert dishes. Generously spoon warm sauce over the top of the ice cream, sprinkle with the toasted coconut and serve immediately.

Makes 8 servings.

Cook's Tip: Scoop the balls of ice cream out ahead of time and freeze until ready to use. That way it won't melt as fast and it saves work at the last minute.

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