Banana Carrot Loaf

Banana Carrot Loaf
Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed.), pg. 266.

This is a slight variation on banana bread and it is very good. It calls for a tablespoon of cocoa powder, which I could not detect. Michael says this would be better with nuts but he still liked it. I used dark raisins since that was all I had in the pantry. The cocoa makes this a dark bread so I don't think the color (or taste) of the raisins makes a difference.

5 oz. (1 cup) light raisins (steamed)
About 3 medium carrots (to make 1 packed cup, grated)
2 cups sifted all-purpose flour
1 TBS. unsweetened cocoa powder (preferably Dutch-processed)
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
2 eggs
1 cup dark brown sugar, firmly packed
3/4 cup vegetable oil
About 2 large fully ripened bananas (to make 1 cup, mashed)

Adjust rack one-third up from the bottom of the oven and preheat oven to 350 degrees.

Butter a 9-by-5-by-3-inch loaf pan (8-cup capacity) and dust with breadcrumbs.

Steam the raisins by placing them in a strainer or colander over shallow hot water. Cover and let the water boil for 5 minutes. Remove the strainer or colander and set aside.

Sift flour, cocoa, baking soda, cinnamon, nutmeg and salt.

In the large bowl of an electric mixer, beat the eggs just to mix.

Beat in sugar and oil.



Beat the bananas, raisins and carrots into the egg mixture.

On low speed, add the dry ingredients.

Turn the mixture into the prepared pan and smooth the top.

Bake for about 1 hour and 10 minutes, until a tester comes out clean. Toward the end of baking time, if the top of the loaf becomes too dark, cover it loosely with foil. During baking, cracks will form on the top.

Cool in the pan for 10-15 minutes. Remove from pan and cool completely on a cooling rack.

Kirsch Strawberry Pie

Kirsch Strawberry Pie Source: Maida Heatter's Pies & Tarts (Andrews & McMeel Publishing, 1997 ed.), pg. 37.

I'm not sure what I did wrong on this recipe but the alcohol flavor was way too strong. I went back and checked the ingredients and the measurements were correct. I'm wondering if the kirsch was added during the boiling stage instead of toward the end, that make a difference. The mixture thickened nicely and faster than she implied it would. However, in the end, this recipe was a disappointment. Michael, who loves strawberry pies, says this one almost "knocked him down". You are warned!

1 9-inch baked pie shell or baked crumb crust
2 pint boxes (2 lbs.) fresh strawberries
1 envelope plus 1 1/2 teaspoons unflavored gelatin
1/4 cup cold water
3/4 cup warm water
1 cup granulated sugar
Red food coloring
1/4 cup kirsch
1 TBS. Grand Mariner, Cointreau, or brandy

Wash the berries quickly, remove the hulls, and let drain on paper towels.  Slice the berries, cutting each one into three or four lengthwise slices.  In a processor or a blender purée enough of the berries to make 1 cup.  (Or you can mash them to a pulp with a fork.)  Chill the remaining sliced berries in the refrigerator.

In a small cup sprinkle the gelatin over the cold water and let stand.

Place the 1 cup of berry pup in a 6- to 8- cup saucepan.  Add the 1/4 cup warm water.  Stir occasionally over moderate heat until the mixture comes to a boil.

Add the sugar and stir to dissolve.  Remove from the heat.

Add the softened gelatin and stir to dissolve.

Add enough red food coloring to give the mixture a nice rich color.  Strain through a large but rather fine-meshed strainer to remove the seeds.

Place the bowl of the gelatin mixture in a larger bowl partly filled with ice and water and stir occasionally until the mixture thickens and becomes syrupy (this might take longer than you expect).

When the mixture thickens, stir in the kirsch and Grand Marnier, and then the refrigerated berries. 

Mix well but gently and turn into the prepared pie shell or crumb crust.

Refrigerate from 4 to about 10 hours.

Whipped Cream Topping

• 1 cup heavy cream
• 2 tablespoons granulated or confectioners sugar
• 1/2 teaspoon vanilla extract
• Optional: a few toasted slivered almonds

The whipped cream may be put on the pie an hour or two before serving; it is best if it does not stand longer.

In a chilled bowl with chilled beaters whip the cream with the sugar and vanilla until the cream holds a definite shape.  Either spread it over the firm filling or, with a pastry bag fitted with a star-shaped tube, form a border of swirls around the outside edge; let eh red show in the middle.  Sprinkle the cream lightly with the optional almonds.  NOTE: If you wish, you can also add a few fresh blueberries when you fold in the refrigerated sliced strawberries.

Crumb Crust

Crumb Crust

(This is Maida's recipe for a basic graham cracker crumb crust. I have tried this recipe twice with dismal results. I think it simply too much work and I've never been able to get the crust to stay together. The crust is dry so perhaps adding more butter might make it more moist. But really, a graham cracker crust is easy to do without going to this much trouble. Here is a good one.)

1 1/4 cups graham cracker crumbs
1/4 cup granulated sugar
Scant 1/4 tsp. nutmeg
2 oz. (1/2 stick) unsalted butter, melted

Adjust a rack to the center of the oven and preheat oven to 375°.  In a bowl, mix the crumbs with the sugar and nutmeg.  Then add the butter and stir with a rubber spatula until the butter is evenly distributed; the mixture will not hold together.  Although the crumb mixture can be pressed into place directly in the pie plate, I line the plate with foil first, and then remove the foil before filling the crust.  This guarantees easy serving - the crust cannot stick to the plate.  It is a bit more work (or play) but I think well worth it.

For a 9-inch pie plate (I use a glass one), use a 12-inch square of foil.  Turn the plate over on a work surface.  Place the foil shiny side down over the outside of the plate and, with your hands, press it firmly against the plate all around.  Remove the foil.  Turn the plate over again and place the shaped foil in the plate.  Press the foil firmly into place in the plate with a potholder or a folded towel.  Fold the edges of the foil down over the rim of the plate.

Turn the crumb crust mixture into the foil-lined plate.  Using your fingertips, distribute the mixture evenly and loosely over the sides first and then the bottom.  Then press the crust firmly and evenly on the sides, pushing it up from the bottom a bit to form a rim slightly (barely) higher than the edge of the pie plate.  Be careful that the top of the crust is not too thin.  To shape a firm edge, use the fingertips of your right  hand against the inside and press down against it with the thumb of your left hand.  After pressing the sides and the top edge firmly, press the remaining crumbs evenly and firmly over the bottom.  There should be no loose crumbs.

Bake for 8 minutes.  Then cool to room temperature.

Freeze for at least 1 hour, overnight if possible.  It must be frozen solid.

Remove from the freezer.  Raise the edges of the foil and carefully lift the foil (with the crust) from the plate.  Gently peel away the foil as follows: Support the bottom of the crust on your left hand and peel away the foil, a bit at a time (do not tear the foil) with your right hand.  As you do so, rotate the crust gently on your left hand. 

Supporting the bottom of the crust with a small metal spatula or a table knife, ease it back into the plate very gently in order not to crack it.  It will not crack or crumble if it has been frozen long enough.

Peanut Bars

Peanut Bars Source: Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.), pg. 219.

These are thin cookie bars with a caramel base and topped with peanuts. They are made in a saucepan. They are very crisp. I think they are better the day after they are made.

3/4 cup sifted all-purpose flour
1 tsp. cinnamon
1/2 tsp. powdered ginger
1/4 lb. (1 stick) butter
6 oz. (1 cup) butterscotch morsels
1 1/2 tsp. instant coffee
1/4 cup sugar
1 egg
3 oz. (3/4 cup) salted peanuts, chopped coarse (prefably the dry-roasted type)

Adjust rack to center of oven. Preheat oven to 325 degrees. Line a 10 1/2 x 15 1/2 x 1 inch jelly-roll pan with aluminum foil as follows: Turn the pan upside down. Cover with a piece of foil large enough to fold down on all four sides and fold the edges just to shape them. Remove the foil. Invert the pan. Sprinkle a few drops of water in the pan to keep the foil in place. Place the foil in the pan. Use a folded towel or a pot holder to press the foil firmly against the pan. Brush the foil with soft or melted butter. Place in freezer or refrigerator. (Chilling the pan makes it easier to spread the thin layer of dough).

Sift together the flour, cinnamon and ginger and set aside.

Place the butter and butterscotch morsels in a 2 1/2 to 3 quart saucepan over moderate heat. Stir occasionally until melted.

Stir in the instant coffee.

Remove from heat and stir with a wire whisk until smooth.

With a rubber or wooden spatula stir in the sugar and sifted dry ingredients.



In a small bowl stir the eggs briefly with a fork just to mix and add it to the batter.



Stir until smooth.

Turn the batter into the chilled pan and, with the back of a large spoon, spread as level as possible. It will make a very thin layer.

Sprinkle with the peanuts.

Bake for 25 minutes until top is golden-colored and springs back when lightly touched. Remove from oven and cool in pan for only 3 minutes. Cover with a large cookie sheet. Invert and remove pan and foil. Cover cake with another large cookie sheet and invert again. With a long, sharp knife, cut the warm cake into bars, cutting down firmly with the full length of the blade. WIth a wide metal spatula, transfer bars to a rack to cool.

Spanish Orange Cake (Valencian)

Spanish Orange Cake
Source: Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.), pg. 132.

There are 3 recipes for orange cakes in Maida's "Book of Great Desserts". In addition to this one, there is a "Texan" orange cake and one called "Indian River Sweet Orange Bread". I opted to try this
"Spanish Orange Cake" first. I love the flavor of orange in baking, especially when combined with chocolate. This does not have chocolate in it. It is more like a pound cake, very light and delicate on the orange flavor, and very satisfying. I will have to try the other two recipes and compare them. This one is a definite keeper!

2 1/2 cups sifted all-purpose flour

1 TBS. plus 1 tsp. baking powder

1/4 tsp. salt

1/2 lb. (2 sticks) butter

1 1/2 cup sugar

2 eggs, separated, plus 3 egg yolks (that is a total of 5 egg yolks and 2 egg whites)

2/3 cup orange juice (before squeezing juice, grate and reserve rind of 2 oranges to use below)

Finely grated rind of 2 oranges

Adjust rack one-third up from the bottom of the oven. Preheat oven to 350 degrees. Butter a 9 x 3 1/2-inch tube pan and dust it with fine, dry bread crumbs.

Sift together flour, baking powder and salt. Set aside. In large bowl of electric mixer beat the butter to soften it a bit. Remove and reserve a few tablespoons of the sugar. Add the remaining sugar to the butter and beat for 2 to 3 minutes. 

One at a time, beat in the five egg yolks, beating well after each, and scraping the bowl with a rubber spatula as necessary to keep mixture smooth. 

On lowest speed alternately add sifted dry ingredients in three additions and the orange juice in two additions, continuing to scrape the bowl with a rubber spatula as necessary and beating only until smooth after each addition. Remove from mixer. 

Stir in orange juice and rind.

Beat the 2 egg whites until they hold a soft shape. 

Add the reserved sugar and beat until the whites hold a firm shape and fold them into the batter.

Turn the batter into the cake pan and level top by turning pan briskly back and forth.

Bake 1 hour or until cake tester comes out dry. Cool cake in pan for about 20 minutes. Cover with a rack and invert. Remove pan, leaving cake upside down. Place over wax paper or aluminum foil.

Prepare the following glaze:

1/2 cup orange marmalade

2 TBS. water

Mix marmalade and water in a small saucepan. Bring to a boil. Brush over top and sides of cake. Let stand several hours before transferring to a cake plate, using a flat-sided cookie sheet as a spatula. (The mixture will be watery and thin - don't worry, it works fine!)