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Archive for the ‘Fruit’ Category

Wah. Yeah that’s right, I’m blog-crying. Healthy baking is hard. It would be so much easier to add globs of butter and oil to everything. Or maybe I’m too hard on myself. Whatever the case, I just wasn’t 100 percent satisfied with this galette. It looked and smelled beautiful, but the spelt crust was not delicate enough, despite the stick of butter. My lovely friends liked it, as good friends do.

At any rate, I’ll still post the pre-bake picture.

Right, I’m off to the Delaware beach for a week. Vacation! And then I’m off to Ghana for a bit. The transition from one to the other will be interesting, to say the least. In Delaware, I will eat and bake unhealthy, delicious things. I will go to Dairy Queen at least once. I will drink beer. In Ghana…to be honest, I have no idea what I will eat. Yams and groundnuts? I will attempt to blog about both.

Happy end of summer, almost. I absolutely cannot wait until fall. The season of hope, of excitement. New possibilities. Pumpkin beer, comfy sweaters, crisp nights. Red, yellow, brown leaves. I’ll take one of each, please.

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Apple tart

Look at that black plate! What a lovely background. Oh, look at the tart too. Simple and delicious.

Unfortunately, the person who so carefully crafted this dessert last week doesn’t “follow” recipes. Yeah. One day I’ll get there too.

The verbal recipe, as conveyed to me in about 10 seconds, goes something like this, I think: Cut up an apple into tiny pieces. Simmer apple pieces with some butter in a frying pan, and spread the apple mush on top of a thawed pastry dough crust. Peel and slice two other apples, arrange apple slices on top of apple mush, sprinkle with sugar, and cook in oven for 25 minutes. Serve with vanilla ice cream, obviously.

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Happy Independence Day to my people. I’m spending my long weekend on the beaches of our nation’s first state.

This holiday has never been a particularly joyful experience for me. How could I be so blatantly unpatriotic, you ask? Well, you see, I am very sensitive to loud noises. In fact, my idea of torture goes something like this: I am confined to a room full of balloons. A clown walks in. He proceeds to slowly pop each balloon in my face, one by one.

So every Fourth of July, until the age of 10..ish, my normal family would sit on a lawn somewhere watching the fireworks, and I would sit alone in the car with the windows rolled up and multiple sets of ear plugs crammed into my ears.

Nevertheless, in celebration of the day of loud noises, I decided to bake the most generic but timeless of American desserts: the strawberry shortcake.

I used Bisquick Heart Smart to create the shortcake, with a touch of butter and sugar.

I added light cream cheese to the cool whip to create a more substantial filling (the extent of my beach creativity).

Bisquick shortcake (from Simply Recipes):

2 1/2 cups Bisquick baking mix
3 Tbsp butter, melted
1/2 cup milk
3 Tbsp sugar

Heat oven to 350°F. Stir baking mix, melted butter, milk, and 3 Tbsp of sugar in a mixing bowl until soft dough forms. Drop by 6 spoonfuls on to a greased cookie sheet. Bake 12-14 minutes or until golden brown.

Makes 6 biscuits.

Strawberries and whipped cream cheese filling:

3 baskets of fresh strawberries
1/4 cup sugar or Splenda
1 1/2 cup cool whip
3/4 cup light cream cheese
1 tsp vanilla

Method

Remove stems from strawberries and slice into slices. Put into a large bowl. Add 1/4 cup of sugar and mix into the strawberries. Set aside at room temperature. After the strawberries have been sitting for half an hour, mash them slightly.

Whip the cream cheese and cool whip, adding a drop or two of vanilla and a teaspoon of sugar. Set into fridge for an hour to settle slightly.

When ready to serve, slice biscuits in half (carefully, as they are very crumbly.) Ladle strawberries over the bottom half of the biscuit. Add a dolop of whipped cream on top of the strawberries. Place the other half of the biscuit on top. Serve with ice cream if desired.

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