Category Archives: Desserts

Rhubarb-Strawberry Crisp

Rhubarb-Strawberry (or Apple) Crisp

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Rhubarb-Strawberry Crisp
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Rhubarb-Strawberry (or Apple) Crisp

Our go to rhubarb recipe.
Course: Dessert
Servings: 8

Ingredients

Fruit Mixture

  • 3 cup rhubarb small dice
  • 3 cup strawberries (halved or quartered) OR Apples (peeled, cored, sliced and cut in half)
  • 3/4 cup sugar
  • 1 3/4 tsp orange zest
  • 2 TBL cornstarch
  • 1/4 cup orange liqueur Grand Marnier or just plain orange juice
  • 1 TBL butter

Topping

  • 9 TBL butter cold, cut into 1/2 inch pieces
  • 1 cup flour
  • 2/3 cup brown sugar
  • 1 3/4 cup oats quick cooking

Instructions

  • Pre-heat oven to 350 degrees

Fruit Mixture

  • In a large bowl, combine the rhubarb, strawberries or apples, sugar, orange zest, cornstarch and orange liqueur and toss to thoroughly combine. Grease an 8 x 8 casserole or baking dish with 1 tablespoon of butter and transfer the fruit mixture to the prepared casserole.

Topping

  • In a mixing bowl, combine the butter, flour, brown sugar, and oats and cut together until the mixture resembles coarse crumbs. Sprinkle the topping evenly over the fruit and bake until the topping is golden brown and crispy and fruit is bubble in places, about 45 minutes.
  • Cool briefly and serve warm, with a dollop of whipped cream or French Vanilla ice cream, if desired.

Creamy Grape Salad

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Creamy Grape Salad

You'll be surprised at how tasty this is.
Course: Dessert, Side Dish
Keyword: Grapes
Servings: 10

Ingredients

  • 4 oz cream cheese softened
  • 1/2 cup sour cream
  • 1/6 cup sugar
  • 1 tsp vanilla extract
  • 1 1/3 pound red grapes seedless
  • 1 1/3 pound green grapes seedless
  • 1 1/2 tsp brown sugar
  • 1 1/2 tsp pecans chopped

Instructions

  • In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat.
  • Transfer to a serving bowl. Cover and refrigerate until serving time. Sprinkle with brown sugar and pecans just before serving.

Bread Pudding, Pumpkin

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Bread Pudding, Pumpkin

This recipe came from Jyll at Gather in Green Bay, WI and was originally for the Instant Pot. We didn't feel we needed the Instant Pot so we converted it to be cooked in the oven.
Course: Dessert
Keyword: Pumpkin
Servings: 8

Ingredients

Bread Pudding

  • 1 loaf French bread cut into 1 inch cubes
  • 1 cup heavy cream
  • 15 oz can pumpkin
  • 3/4 cup sugar
  • 1/3 cup brown sugar
  • 4 medium egg
  • 1 TBL cinnamon ground
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • vanilla ice cream optional

Caramel Sauce

  • 1 cup butter
  • 1 cup heavy cream
  • 1 cup brown sugar
  • 1/2 tsp salt

Instructions

Bread Pudding

  • Grease a 9 inch spring form pan. Pre-heat oven to 350 degrees.
  • In a large bowl, whisk the heavy cream, pumpkin, sugar, brown sugar, eggs, cinnamon, vanilla, and salt. Toss with bread cubes to coat evenly. Pour into greased pan. Cover pan tightly with foil.
  • Cook covered for 40 minutes. Remove foil and cook for 20 more minutes (check at 10 minutes). Can be made the day before and reheated.

Carmel Sauce

  • In a heavy medium sauce pan, melt the butter, heavy cream, and brown sugar. Bring to a boil and boil for 30 seconds. Reduce heat to low and simmer for about 5 minutes until thickened. Add the salt and serve over the bread pudding. Serve with ice cream if desired.

Lava Cakes, Chocolate

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Lava Cakes, Chocolate

We got this recipe from Chef Jyll at Gather on Broadway in Green Bay WI. Our grandson loved it!
Course: Dessert
Servings: 12

Ingredients

  • 3/4 cup unsalted butter
  • 12 oz semi-sweet chocolate chips use name brand
  • 1/2 cup heavy cream
  • 5 medium egg lightly beaten
  • 3/4 cup sugar
  • 2/3 cup flour
  • 1/2 tsp salt

Instructions

  • To make the batter, place butter, chocolate, and heavy cream in a bowl and microwave in 30-second increments, stirring each time, until melted and smooth. Remove and set aside to coll slightly.
  • Stir in flour, salt, and sugar. Add beaten eggs and stir well until smooth. Grease muffin tine REALLY WELL with non-stick cooking spray or butter. Pour batter 3/4 full in regular muffin cups. Refrigerate one hour.
  • Preheat oven to 450 degrees. Bake cakes for 10 minutes. Tap on the side of the muffin tin to see that the sides are set but slightly jiggly in the middle. Let cool for 5 minutes, then invert onto a sheet pan.
Buttermilk pie

Pie, Buttermilk

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Buttermilk pie
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Buttermilk Pie

An easy pie to make. We initially found the recipe when we had an extra cup of buttermilk left over from a different recipe. Now we make it whenever we have extra buttermilk.
Course: Dessert
Servings: 8

Ingredients

  • 3 medium egg
  • 1/2 cup butter softened
  • 1 1/2 cup sugar white
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 1 TBL lemon juice
  • 1/8 tsp nutmeg
  • 9 inch pie crust unbaked

Instructions

  • Preheat oven to 350 degrees.
  • Beat eggs until frothy; add butter, sugar and flour. Beat until smooth.
  • Stir in buttermilk, vanilla, lemon juice and nutmeg; pour into pie shell.
  • Place aluminum foil on the pie edges to keep the crust from burning. Remove after 20 minutes. Bake for an additional 25 to 30 minutes until a toothpick inserted in the center of the pie comes out clean and the center is firm.

Notes

First made 3/22/2020 during COVID lock down.

Rhubarb Custard Pie

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Rhubarb Custard Pie

This recipe comes for our good friend Sue Tucker.
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

  • 1 pie crust store bought is easiest
  • 1 1/4 cup sugar
  • 5 TBL butter
  • 2 medium egg beaten
  • 4 TBL flour
  • 1/4 tsp nutmeg
  • 4 cup rhubarb diced

Instructions

  • Preheat oven to 350 degrees. Put the pie crust into the pie pan. Sprinkle a bit of sugar on it to keep the crust from getting soggy.
  • Cream together the sugar and butter. When smooth beat in eggs, flour, and nutmeg. Stir diced rhubarb and mix until evenly coated. You can add more rhubarb depending on the size of your pie pan.
  • Pour mixture into pie pan, top with a few pie crust shapes, and sprinkle on a bit more nutmeg. Bake at 350 degrees for about 45 minutes or until the top looks baked and lightly toasted. Refrigerate after cooling.