Sweets

Banana Mint Yogurt Ice Cream with Raisin Sauce

6-7 ripe bananas, cut into large pieces

½ C honey

10 mint leaves

1 ½ C plain Greek yogurt

Zest of one lime

Place banana slices on a cookie sheet that has been spray with non-stick spray. Place into the freezer for at least 4 hours or until completely frozen. Place frozen bananas and remaining ingredients into a food processor fitted with the steel blade. Process until mostly smooth. A few small bits of banana are fine. Place mix into a container and freeze.

Irresistible and not too sinful.

Raisin Sauce:

¼ C apricot preserves

¼ C orange juice

1 T Grand Marnier

¼ C golden raisins

Combine all ingredients in a small bowl. Stir until preserves and liquids are well blended.

Cinnamon Oat Crisps

(makes 24 crisps, can be cut in half)

5 T butter, melted

½ C dark brown sugar

¼ C sugar

¼ C dark corn syrup

¼ t cinnamon

Pinch of salt

2 C old-fashioned oats

Perfectly delicious just like this. Or you can gild the lily. And when it comes to sweets, who puts the brakes on?

In a microwavable bowl, add butter and melt on 50% power. Add dark brown sugar, sugar, corn syrup, cinnamon and salt to melted butter and mix in well. Add oats and fold in making sure the oats are evenly coated with sugar mix. No lumps of sugar. Portion mix, using a small ice cream scoop, into a muffin top pan that has been sprayed with non-stick baking spray. Dampen your fingers with water and press down on the oat mix. Place into a preheated 325 degree oven and bake for 10 minutes. Open oven and press down any remaining lumps in the crisps…flattening them. Return to the oven for an additional 5 minutes. Remove and let crisps cool for about 5 minutes before carefully removing them to a cooling rack. These are very susceptible to humidity. They can store for about 2/3 days. Layer them with paper towels for storage. These are delicious alone or serve them layered with Greek yogurt and fresh berries. Great brunch item. Let folks make their own creation.

I used strawberries, blackberries and blueberries. Drizzle orange blossom honey over fruit.

Add orange zest and a squeeze of orange blossom honey to Greek yogurt to create this layered dessert or breakfast (?).

Carrot Cake with Orange Cream Cheese Icing

2 C flour

2 t cinnamon

2 t baking soda

1 ½ t salt

2 C sugar

1 1/3 C vegetable oil

3 eggs

2 t vanilla

1 pound carrots, peeled and grated

1 C golden raisins

1 c walnuts, toasted and broken into pieces

1/3 C candied ginger, diced small

1 – 8 ounce can crushed pineapple, drained

In a mixing bowl, combine flour, cinnamon, soda and salt. Whisk to combine.

Add carrots, raisins, walnuts, ginger and pineapple to the dry mix. Mix well. Use your hands to break apart any clumps.

In the bowl of a stand mixer, add sugar and vegetable oil. Using a paddle attachment, beat until smooth.

In a pourable container, combine eggs and vanilla.

Drop eggs into oil/sugar mix one at a time, beating well after each addition. Pour egg mix on top of flour mix. Using a spoonula, mix ingredients completely.

For a double layer cake: Use two 9” X 1.5” cake pans. Spray each pan with non-stick baking spray. Fold over a piece of parchment paper and trace the bottom of the pan onto the paper. Cut to the inside of your tracing mark and place a parchment circle into each cake pan. Pour batter evenly into each pan and place into a 325 degree preheated oven. Bake for 25 minutes, rotate pans and bake for an additional 25 minutes or until the cake is pulling away from the sides of the pan and it feels firm to the touch. It will be sticky. No worries. Remove pan and allow cooling for about 30 minutes or more. I baked the cake one day and iced it the next.

For icing: I like to use the bottom of a tart pan as the “bottom of the cake.” Place the tart bottom on top of the cake and invert the cake out of the baking pan on to a “pedestal” that has a folded piece of parchment on top (see photos). Place a layer of orange cream cheese icing. Invert the second layer on top of the first layer. Spread an even coating of icing on the sides of the cake. For the top, feel free to decorate with swirls and swishes…or a piping bag. Press toasted coconut onto the sides of the cake. This will make a bit of a mess. Be patient and use a gentle touch. Coconut will fall off, reuse it patching where necessary. Scrape away loose coconut. Lift the cake off the pedestal using the parchment and place it into a Tupperware container for refrigeration. The cake will slice better once it has chilled. The cake holds beautifully for several days in the refrigerator.

Vanilla Cake with Fresh Peaches and Blackberries

3 C flour

½ t baking powder

½ t baking soda

1 t salt

2 sticks soft butter

2 c sugar

4 eggs

1 t vanilla extract

An ice cream scoop works well for even portioning.

Choose your mold. Two large, mini loaves, individually sized cakes. Adjust cooking time accordingly.

¾ C sour cream

Freestone peaches from Fredericksburg. Toss slices of peaches with blackberries and a sprinkle of sugar. Allow fruit to release juices.

For the finished presentation, I used a Pyrex soufflé dish for the baking mold. I inverted the cake and sliced it into three layers. Layer your fruit and soft whipped cream. Garnish with mint and you have a magazine cover!

In a mixing bowl, whisk together flour, baking soda, baking powder and salt.

In the bowl of a stand mixer, add butter and beat with paddle attachment until smooth.

Add sugar to butter and continue to beat until well combined.

In a pourable container, combine eggs and vanilla extract. Add eggs, one at a time, to butter/sugar mix and combine well.

Add flour mix and sour cream to the butter/egg mix alternately beginning and ending with flour mix. Mix on lowest speed. Finish incorporating by hand.

Portion batter into prepared molds that have been sprayed with non-stick cooking spray.

Place in a preheated 325 degree oven for 15 minutes, rotate and cook for another 15 minutes or until they are just set. Cooking time depends on size of baking molds. Remove and allow cooling for about 15 minutes before removing from cooking molds.

Italian Cream Cake

(makes 10 personal-sized cakes)

Place coconut in an even layer on a cookie sheet. Place into a preheated 325 degree oven and cook for about 8 minutes. Remove and mix well for even cooking. Outside edges cook faster. Place back into oven for an additional 8 minutes or until golden.

Place walnuts on a cookie sheet and put into a 325 degree preheated oven for 15 minutes or so. Bake until fragrant and toasted.

1 ½ C flour

½ t salt

¾ t baking soda

½ t nutmeg

¾ C coconut, toasted plus extra for garnish

½ C dried apricots, diced small

2/3 C walnuts, toasted

1 ½ sticks butter, soft

1 ½ C sugar

Zest of half an orange

3 eggs

1 t vanilla

¾ C sour cream

In the bowl of a stand mixer, combine butter, sugar and orange zest. Beat with the paddle attachment until light texture and well combined. Place flour, salt, soda and nutmeg in a separate bowl and whisk to combine. Add apricots, walnuts and coconut to the flour mix making sure that the apricots are not clumping together.

Combine eggs and vanilla in a pourable container. Pour eggs, one at a time, into the butter mix with the paddle attachment on medium high-speed. Make sure each egg is well incorporated before adding the next. Turn mixer on lowest speed and spoon flour mix and sour cream alternately into the butter mix beginning and ending with the flour mix. Finish incorporating by hand. Let batter rest for 15 minutes or so before portioning into cooking molds.

At this point, it’s up to you whether you make personal-sized cakes or one large. For personal-sized cakes, portion dough, using an ice cream scoop, into Pyrex ramekins that have been sprayed with non-stick baking spray. Place ramekins on a parchment lined cookie sheet and put into a 325 degree preheated oven. Bake for 15 minutes, rotate cookie sheet and bake for an additional 12-15 minutes. The cakes will just be set to the touch. Place your finger tips on the top of each cake and slightly move it back and forth. The entire cake top should move as one. No soft spots. Remove from oven and place ramekins on a cooling rack. Once thoroughly cooled, slice each cake in half. Place a scoop of orange cream cheese icing on the base portion of the cake. Place the top portion on and press down slightly so that the icing is revealed on the sides. Place a scoop of icing on top and garnish cake with toasted coconut, an apricot slice and powdered sugar.

Orange Cream Cheese Icing

(makes enough icing for 10 personal-sized cakes)

¾ stick butter, soft

8 ounces cream cheese, soft

1 t orange zest

1 t vanilla

4 C powdered sugar, sifted

Make sure butter and cream cheese are soft before beginning. I prefer allowing it to come to room temperature rather than microwaving.

In the bowl of a stand mixer, combine butter, cream cheese and orange zest using the paddle attachment. Beat on high-speed until well combined. Add powdered sugar to butter mix and begin on slow speed. Increase speed as sugar becomes incorporated into the butter mix. Remove paddle and scrape down sides and bottom to insure a very smooth mix. Once sugar is incorporated, add vanilla and continue to beat until the icing has a very spreadable, smooth texture. The batter can hold in the refrigerator for several days. Allow icing to come to room temperature for smooth spreading.

Lemon Blueberry Cakes with Lemon Glaze

(makes 9 cakes)

Purchased at Sur La Table. Fat Daddio’s is the brand. 2″ height, 3″ width.

1 ½ C cake flour

2 t baking powder

½ t salt

½ C vegetable oil

1 C sugar

Zest from 2 lemons

3 eggs

1 t vanilla

1 C blueberry yogurt

½ pint fresh blueberries

Syrup ingredients:

½ C fresh lemon juice

½ C sugar

An oven rack makes a great cooling rack.

Glaze ingredients:

1 C powdered sugar

1 T plus 1 t fresh lemon juice

Prepare mini cake pans with non-stick cooking spray.

For lemon syrup: combine granulated sugar and lemon juice in a small sauce pan. Cook over medium heat until sugar dissolves completely. Set aside to cool.

For cake: in a mixing bowl, whisk together flour, baking powder and salt. In the bowl of a stand mixer, add oil, lemon zest and sugar. Beat until mixed well. In a pourable container, combine eggs and vanilla. Add eggs one at a time, mixing well after each addition. Beat until smooth. To the egg mix, add flour mix and yogurt alternately in several batches. Begin and end with the flour. Finish incorporating by hand. Allow batter to rest before placing in prepared molds for baking. Use an ice cream scoop for precise portioning. Place blueberries on top pressing them slightly into the batter. Place molds into a preheated 325 degree oven. Bake for 15 minutes, rotate and cook for another 10-15 minutes or until the tops are set to the touch. They will be slightly golden in color. Remove to a cooling rack and spoon lemon syrup over warm cakes. Cool for another 10 minutes or so and unmold. They need to be slightly warm for unmolding. Allow to cool completely before lemon glaze is added. While the glaze is nice for dressing, it is not needed for flavor. The cakes are delicious naked 😉

For glaze: combine lemon juice and powdered sugar in a mixing bowl and whisk together until smooth.

For presentation: garnish with lemon slice and fresh berries.

Vanilla Bean Panna Cotta

(makes 8-10 servings)

3 T water

1 package gelatin

In a sauce pot:

1 ½ C heavy cream

¾ C sugar

1 vanilla bean, split and scraped

In a mixing bowl:

1 ½ C heavy cream

2 C crème fraiche

1 ½ t vanilla extract

Place water in a shallow bowl and evenly sprinkle gelatin over the water. Let it sit while you prepare other ingredients.

Place pot mix on the stove and bring to a slow boil. Remove from heat and allow cream mixture to steep for 15 minutes.

Whisk mixing bowl ingredients together until smooth and well incorporated. Avoid whipping air bubbles into the mix.

Once gelatin is set up (see picture), add it to the steeping cream mixture and stir in until it completely dissolves. Pour the pan mix through a fine sieve into the mixing bowl ingredients. Slowly whisk to blend both mixtures. Pour the combined mix through the sieve again into a pitcher. Pour into molds. Chill in the refrigerator for 5-6 hours. Overnight is perfect. This is another make ahead dessert that holds for several days. Carefully run a knife around the edges of the mold and gently nudge the panna cotta onto a plate. Serve with macerated fruit and a drizzle of the reduced Frangelico. A bit of orange zest on top is a nice touch.

This plastic implement works well for removing the panna cotta. Cut around the very top and then slide the spatula down the side of the mold until you are at the bottom. Then just nudge it a little to loosen the suction. Slowly wedge it out.

You will not be able to resist this!

For macerated fruit: combine a ½ C of golden raisins and a ½ C of dried cherries in a small sauce pan. Cover with Frangelico and place over medium heat. Reduce liquid by half. Remove from heat and allow to cool. Stores well in the refrigerator.

Panna Cotta means “cooked cream”. This is a refreshing, light dessert perfect for summer time eating. The absolute best version of this is served at DOUGH PIZZERIA in San Antonio. Carla’s Panna Cotta always ends meals there. They drizzle some caramel along with the dried fruits for their presentation.

I found these acrylic highball glasses at Ace Mart to use as my molds. Small flared pyrex bowls could work too.

Chocolate Chipotle Tart with Pecan Crust

For several years I worked as a waiter and baker at Navajo Grill in Fredericksburg. One of the “sacred cows” on the menu was a chocolate chipotle pie. When I took over baking responsibilities, I asked the owners if I could take the pecans out of the filling and create a pecan crust instead. The current version has a few more tweaks and a “tart” set up. Proportion of crust to rich filling is better, I think, in this set up. This will be worth the effort, I promise. It received raves at the recent cooking class. It is a great make ahead recipe and works well with ice cream, crème anglaise, or whipped cream. Just remember to minimize your stirring. Good luck!

Oh, if you don’t want to make it, but want to eat it…come to High’s. It will be appearing on our menu soon!!!

(makes one 10” tart)

3 C raw pecan pieces

6 T light brown sugar

1 t cinnamon

½ t salt

¼ C flour

6 T butter melted

2 eggs

½ C flour

½ C granulated sugar

½ C light brown sugar

Zest of half an orange

2 ounces semi sweet chocolate

2 ounces bittersweet chocolate

2 sticks butter

1 t vanilla

2 T chipotle mixture (see recipe below)

For crust: place pecans, brown sugar, cinnamon, flour and salt in the bowl of a food processor. Pulse ingredients until large pieces of pecans are broken down. Add warm melted butter through the feed tube and continue to pulse until mixed well.

Press crust into a 10” tart pan that has been sprayed with non-stick canola. Chill in the refrigerator until firm. Once firm, prick the shell all over with a fork. Place the shell in a preheated 350 degree oven and bake for 12 minutes only. Remove and let cool.

For filling: Combine flour, sugar and brown sugar in a bowl and whisk until well blended. Add eggs and zest and whisk to mix. DO NOT OVER WHISK. A gentle, patient hand. In a microwave bowl, melt the butter and chocolates on 50% power until melted – about four minutes. Stir well and add to the egg/flour/sugar mix. Add vanilla, chipotle mix and combine. Again, easy does it. Mix until just combined. Do not incorporate air in your whisking. Pour chocolate mix into the prepared shell and bake in a 300 degree oven for 15 minutes. Rotate and bake an additional 15 minutes or until middle is just set. Turn off oven and open the door slightly and allow pie to sit an additional 15 minutes before removing to cool. Once cooled, chill pie in the refrigerator. It slices much neater if it has been chilled. (I like a very clean profile!) Once sliced, allow pie to return to room temperature before serving. Serve with cinnamon crème anglaise and a dollop of whipped cream. This will serve 10. Super rich and intense.

For chipotle mix: combine 7 T of hoisin sauce with ½ a can of chipotle chile in adobo sauce in a blender. Blend until smooth. This will make enough mix for several pies and stores well in the refrigerator.

Cinnamon Creme Anglaise

(makes 3 cups)

2 C half and half

1 vanilla bean, split open and seeds removed

2 cinnamon sticks

5 egg yolks

1/3 C sugar

Use a damp rag to set your mixing bowl on to keep it from sliding on your counter.

Combine the first three ingredients in a thick bottomed sauce pan. Bring to a slow boil and remove from the heat and let mix steep for about 15 minutes.

Combine egg yolks and sugar in a bowl and whisk until smooth ribbons are formed.

Slowly whisk the liquid mix into the yolks and sugar mix. Pull out the vanilla bean pod and cinnamon sticks.

Return this mixture to the sauce pan. Place over medium heat and stir constantly until the mixture thickens and coats the back of a wooden spoon. 165/170 degrees. Be careful not to curdle the mixture. Pour the mix through a fine mesh strainer into a bowl. Place plastic wrap directly on top of the warm mixture and place it in the refrigerator until it cools and thickens more. The crème anglaise will hold for a couple of days.

If you have some left over and you have an ice cream maker…..freeze it.

Also, I encourage creativity with crème anglaise….steep fresh ginger, use instant espresso powder, good quality cocoa powder, toasted almonds, orange peel, fresh lavender, etc…just use the custard base and flavor away!