Desserts | Simple By Cindy

Babette Friedman’s Apple Cake

Oct. 24
2019

I love New Jersey’s charming little towns. I grew up in New York, where there were few towns that compare to the ones here. These all have their own unique vibes. My husband and I love using Fall weekends to explore new towns or revisit old favorites. These towns offer peace and tranquility, and we go frequently to learn more about the history of the area, or just to stroll down the main street and shop.

Many have high-end clothing stores as well as vintage ones. They have farm stands with fresh apples, pumpkins, soups, chili, cider doughnuts, and apple cider. There are farms that are turned into an Autumn adventure land, complete with pumpkin picking, pony rides, wine tasting, and live music.

Some towns have an old-world Victorian look. Many have beautiful rivers running through them. Some towns have big festivals with pie-eating contests, hat making, bounce houses. and food vendors. Oftentimes, the food vendors make authentic food that is definitely worth a taste. These quaint towns are always walkable, and you will find unique bookstores and small coffee shops offering up a great cup of joe. There are independent shops, art museums, and family-owned restaurants.

Even though these towns call us away on the weekend, there are many local farms, so I don’t have to go far to get the best stuff. This year I got carried away and bought way too many apples. Some I gave away to friends, but I still have more than I can handle. This is a dessert that I retrieved from an old Joan Nathan book, and one I have wanted to try for a long time. It was well worth the wait. The Gala apples are baked to perfection and present beautifully on top of the cake — be sure to arrange them carefully! The apple brandy was a really nice touch that gives the cake a pleasant sweetness. The cinnamon and ginger added a savory Fall touch. This is a “must try.” Trust me, you will be missing out on something wonderful if you don’t indulge.

This recipe is courtesy of Joan Nathan and will serve 6 to 8 people who will want to come exploring on your next Fall road trip.

Ingredients for Babette Friedman’s Apple Cake:

8 ounces (2 sticks) unsalted butter, more for greasing pan
1 ⅓ cups plus 1 tablespoon sugar
⅛ teaspoon salt
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
4 Gala or other flavorful apples, peeled, cored and each cut into 8 slices
½ teaspoon Calvados or apple brandy
1 teaspoon freshly grated ginger
½ teaspoon ground cinnamon

Preheat oven to 350 degrees.

Butter a 9-inch springform pan, and set aside.

In bowl of an electric mixer fitted with a whisk attachment, combine remaining 8 ounces butter, 1 1/3 cups sugar and the salt.

Mix until blended.

Add eggs and whisk until smooth.

Using a rubber spatula, gently fold in the flour and baking powder until thoroughly mixed.

Fold in a few of the apples, and spread batter evenly in pan.

In large bowl, toss remaining apples with Calvados, ginger and cinnamon.

Arrange apple slices in closely fitting concentric circles on top of dough; all the slices may not be needed.

Sprinkle remaining 1 tablespoon sugar over apples.

Bake until a toothpick inserted into center of cake dough comes out clean and apples are golden and tender, about an hour and 15 minutes.

Serve warm or at room temperature.

It’s that simple!

Challah Souffle

Oct. 21
2019

I waited a long time to have my first taste of bread pudding–too long, in fact. My lack of bread pudding wasn’t by choice, I simply had never heard of it until I had children of my own. Though I grew up with Mandel bread, babka, and rugelach, we never had bread pudding. Well into adulthood, a friend brought it to a party I attended, and as soon as I tasted it, I was hooked. It left an indelible mark on my memory.

Our favorite restaurant in town serves a different bread pudding every day, using the bread from the day before to make it– what a great way to reuse the leftover loaves! Now, every time I am there, I have to try it. Even if the ingredients don’t sound appealing to me, I always try it, and it is always so delicious. It is perfect for dessert or brunch.

Bread pudding is layers of bread mixed with a delicious, creamy custard made from eggs, sugar, and cream or milk. Using heavy cream alone will give the richest, most delicious results, but you can use milk, half-and-half, or a combination.

It is very easy to make and there are so many possibilities when choosing ingredients. Raisins, apples, almonds, white chocolate, chocolate chips, bourbon, caramel sauce… the list goes on! Use just one, or two that pair well together. There are also many bread choices to make it with. My favorite is challah bread, but you could use brioche, French or Italian bread. No matter the bread, it always comes out perfect.

This dessert is a winner. It is kind of more like a souffle because of all the eggs, but still a bread pudding in my book. The vanilla bean, cinnamon, and orange lend savory essence. The egg and egg yolks, milk, and cream come together into a creamy custard that makes an exquisite, luxurious dessert. This is one recipe you will find yourself making again and again. Bring it to a friend’s home, they will think you’ve been baking all day!

This recipe is courtesy of The Kosher Palate and will serve 6 to 8 people who will be tempted to try their own flavor combinations.

Ingredients for Challah Souffle:

1 medium challah, 4 challah rolls or 4 large croissants
1 (8-ounce) package cream cheese, softened
1/2 cup (1 stick) butter, softened at room temperature for 15 minutes, plus extra for serving on the side
3/4 cup maple syrup (not pancake syrup) divided, plus extra for serving on the side
10 large eggs
3 cups light cream
1 teaspoon cinnamon
2 tablespoons confectioners’ sugar

In the bowl of a food processor fitted with a metal blade, coarsely chop the challah or croissants (or just break them into pieces with your hands).

Distribute chopped bread evenly over the bottom of a 9 by 13-inch casserole or baking dish.

Combine the cream cheese, butter, and 1/4 cup maple syrup in the food processor; pulse until smooth.

Spread over the chopped bread.

In a separate medium bowl, beat the eggs, remaining 1/2 cup maple syrup, and cream.

Pour over the mixture.

Sprinkle with the cinnamon.

Cover and refrigerate overnight.

Preheat oven to 350 degrees.

Uncover the souffle and bake for 45 to 50 minutes or until puffed and golden.

Sprinkle with confectioners’ sugar.

Serve with warmed maple syrup and softened butter.

It’s that simple!

Gingerbread Pear Upside-Down Skillet Cake

Oct. 17
2019

The blistery cold days of winter are coming. I read that the Northeast is going to get a big dose of cold and snowy days this winter. There are going to be a lot of school closures and many people will choose to work from home. Judging from past years’ experience, I know that I will not be venturing out in the snow.

One good thing about staying home is that you can fine-tune your baking skills. I can already imagine getting cozy in my favorite chair, and sipping some hot cocoa while there are delicious treats in the oven. Just the smell of baking will warm you up, and the anticipation of eating it will make you happy if it is a miserable day.

I love these kinds of days because they force me to do nothing, as opposed to running around all hacking away at an endless list of errands and chores. As I have said before, cooking is my therapy, and I get lots of it on those cold, bitter days.

Even though it happened to beautiful out today, I decided to bake up this upside-down skillet pear cake. This is one you should definitely put away for one of the coldest days. It was moist and delicious–perfect for keeping the chill away. The molasses gives it a rich sweetness, and the ginger and cloves bring a savory flavor. The pears give it fruity touch, and the toasted pecans add a nutty crunch for the perfect finish. Just watch the cooking time; mine took a lot longer to bake than the instructions provided.

This recipe is courtesy of Food 52 and will serve 6 to 8 people who will want to stay inside on the next snow day.

Ingredients for Gingerbread Pear Upside Down Skillet Cake:

4 tablespoons butter
1/4cup dark brown sugar
4 tablespoons molasses
1/2 cup chopped, toasted pecans
3 medium pears, peeled, cored and sliced

For the filling:

½ cup granulated sugar
½ cup butter
1 egg
1 cup molasses
1 1/2 teaspoons baking soda
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
2 1/2 cups all-purpose flour
1 cup hot water

Heat oven to 350 degrees F.

In a 12-inch cast-iron skillet, melt 4 tablespoons butter to begin the topping mixture.

Stir in brown sugar, molasses and pecans.

Evenly layer pears over the sugar mixture.

To make gingerbread, cream butter and sugar and add egg.

Add molasses.

Stir together dry ingredients and slowly add to molasses mixture.

Add hot water and mix well.

Pour batter on top of pears.

Bake for 30 to 40 minutes (mine took a lot longer, so keep checking it) until gingerbread springs back lightly when pressed with a finger. Mine sprung back when I pressed it my finger, but it wasn’t cooked through. I suggest you use a toothpick, insert it in the middle, and see if it comes back clean.

Remove skillet from oven and invert onto a heatproof serving plate.

Serve warm or cold.

Very good with sweetened whipped cream or vanilla ice cream.

It’s that simple!

Brown Sugar-Glazed Apple Bread

Sep. 30
2019

It is finally apple season in New England! I remember taking my kids apple picking–their excitement was a joy to watch. Going apple picking is not just about pulling the apples off trees. There’s fresh pressed cider, cider doughnuts, and sometimes petting zoos and hay rides. The hay ride at our usual farm would go up a steep incline, and we were rewarded with a beautiful view of the red, orange, and golden leaves rolling far into the distance.

Apples are so versatile. They can be eaten fresh, baked, or stewed. They can be made into a sauce, or pressed into cider or juice. They also can be made into jelly, butter, or vinegar. You can make pies, doughnuts, crisps, crumble cakes, and doughnuts. But let’s be real here; they are most delicious when they are coated with caramel, candy sauce, toffee, or nuts.

For baking, it is best to pick an apple with a more crisp texture, such as Granny Smith, Golden Delicious, Honeycrisp, or Empire. If you are making cider, chose between Gala, Fuji, McIntosh, or Honeycrisp. The best apples for applesauce are Cortland, Jonagold, Fiji, or Granny Smith.

By themselves, apples are low in calories and high in fiber, vitamin C, and beta-carotene, the latter of which is found mainly in the peel. Apples also contain boron, which helps prevent osteoporosis and strengthen bones. This fabulous fruit also helps boost estrogen levels in menopausal women, leading to emotional and physiological stability.. And remember, they have no fat, no cholesterol, and no sodium. An apple a day may truly keep the doctor away!

This sweet bread is absolutely outstanding. It is packed with juicy apples, and made into a sweet bread with all the good stuff–brown sugar, vanilla, and cinnamon. The yogurt and eggs make it incredibly moist. Your house will smell so deliciously of cinnamon and apples. Just when you think it can’t get any better than that, it is then topped with a glaze that truly complements this loaf in every way. You now have a scrumptious, cinnamony, brown sugary loaf of pure goodness.

This bread is perfect to prepare for the Jewish Holiday. Happy New Year!

This recipe is courtesy of Sally’s Baking Addiction and will serve 6 to 8 people who will want to come along on your next apple picking outing.

Ingredients for Brown Sugar Glazed Apple Bread:

1/4 cup butter, softened to room temperature
3/4 cup plain yogurt (Greek or regular)
1/3 cup dark brown sugar
2/3 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon salt
1 large Granny Smith apple, peeled and diced
1 cup chopped pecans

For the brown sugar glaze:

1 cup dark brown sugar
1/4 cup butter
1/3 cup heavy cream
1/2 cup confectioners’ sugar, sifted

Adjust the oven rack to the lower third position and preheat the oven to 350 degrees F.

Spray a 9 x 5-inch loaf pan with non-stick spray and set aside.

Make the bread:

In a large bowl using a handheld mixer or stand mixer fitted with the paddle attachment, beat butter, yogurt, brown sugar, and granulated sugar on medium speed until creamed, about 2 to 3 minutes.

Add the eggs, one at a time, beating well after each addition.

Scrape down the sides of the bowl as needed.

Add the vanilla and beat on medium speed until everything is combined, about 2 full minutes.

Remove the bowl from the mixer if using a stand mixer.

Set aside.

In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together.

Using a large spoon or rubber spatula, slowly mix the dry ingredients into the wet ingredients.

Slowly stir everything together until no more flour pockets remain.

The batter will be thick, but do not overmix it.

Fold in the chopped apple and 2/3 cup of the pecans.

Spoon into the prepared loaf pan and bake for 55-65 minutes, making sure to loosely cover the loaf with aluminum foil halfway through to prevent the top from getting too brown.

The loaf is done when a toothpick inserted in the center comes out clean.

Allow the loaf to cool completely in the pan on a wire rack.

Make the glaze:

Combine the brown sugar, butter, and heavy cream in a medium saucepan over medium heat.

Bring to a boil, stirring the mixture often.

Allow to boil for 1 minute, then turn the heat down to low and allow to simmer for 1 minute.

Remove from the heat and whisk in the confectioners’ sugar.

Add the remaining 1/3 cup of pecans.

Allow to cool for 3 minutes then spoon over bread while it is still warm.

The bread stays fresh in an airtight container at room temperature for up to 5 days and in the refrigerator for up to 7 days.

Serve warm or cold.

It’s that simple!

Raspberry Crumble Bars

Sep. 23
2019

Baking has always intimidated me. Too many failures does not make one want to continue trying. Now that I have some experience, I find that I really do enjoy baking, and it is not that hard… if you know what you’re doing.

Ever heard the phrase “measure twice, cut once?” Same applies here. Carefully read the recipe ingredients and instructions twice. This will make you familiar with both the ingredients and the instructions. You don’t want to combine your ingredients, only to discover you were supposed to mix them in separately.

Make sure you have all the right equipment. You don’t want to mix up some batter and then find out that your nine-inch pan is only eight inches.

Make a checklist of all necessary ingredients. It will save you a late night grocery store run.

Learn the lingo. “1 tablespoon chopped nuts” means you chop the nuts first and then measure out a tablespoon. “1 tablespoon nuts, chopped” means you should measure out a tablespoon of nuts and then chop them. If the recipe calls for eggs, it usually means large eggs. “Butter” almost certainly means unsalted butter too.

Work by the principle of mise en place. A French phrase that means roughly “everything in its place,” mise en place means that you should gather, measure, and prepare the ingredients before starting to bake. You won’t have to rush to chop anything ever again.

Look for ingredients you may have to take out of the refrigerator and bring to room temperature. This often takes 1 hour.

If a recipe is properly written, the ingredients will be listed in the order that they will be used in the recipe. I line the ingredients up in that order so I can easily find them.

Preheat your oven if necessary.

Finally, remember that cooking is a journey and you learn through experience. Find the way that works for you and enjoy it. Soon, everything will come with ease.

This recipe, to my great surprise, calls for raspberry jam and not the real ones. But, as always, Ina knows her stuff and these bars are a real sweet treat. The raspberry jam gives it just the right combination of tart and sweet. The granola always adds delicious flavor and texture. The almonds offer a nice crunch to finish. This is so delightfully enjoyable, you will almost certainly find yourself eating a little more than you want to.

The recipe is courtesy of Ina Garten and will make 9 to 12 bars for people who will thank you for reading the recipe twice!

Ingredients for Raspberry Crumble Bars:

1/2 pound (2 sticks) unsalted butter at room temperature
3/4 cup sugar
1 teaspoon pure vanilla extract
2-1/3 cups all-purpose flour
1/2 teaspoon kosher salt
10 to 12 ounces good raspberry jam, such as Hero
2/3 cup good granola without dried fruit
1/4 cup sliced almonds
Confectioners’ sugar, for sprinkling

Preheat the oven to 350 degrees.

Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined.

With the mixer on low, add the vanilla.

Sift the flour and salt together and, with the mixer on low, slowly add to the butter mixture, mixing until it almost comes together in a ball.

Turn the dough out on a board.

Lightly pat two-thirds of the dough evenly on the bottom of a 9-inch square baking pan and about ¼ inch up the sides.

Spread with the jam, leaving a ¼-inch border.

Mix the granola into the remaining dough with your hands.

Break the dough into small bits and distribute it on top of the jam, covering most of the surface. Sprinkle the almonds on top.

Bake the bars for 45 minutes, until lightly browned.

Cool completely and cut into 9 or 12 bars. Sprinkle lightly with confectioners’ sugar.

It’s that simple!