Raspberry-Strawberry Bavarian

Raspberry-Strawberry Bavarian
Source: Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.), pg. 442.

Simple to make and delicious but I found that I didn't have proper glasses to serve this in. I used our very large glasses which totally skewed the serving portions but didn't really matter as the friends I served this to loved it. Maida Heatter says that this was one of the most popular desserts served at her restaurant.

6 oz. strawberry gelatin (Jell-O)
2 cups boiling water
1 cup sour cream
1 pint strawberry ice cream
1 TBS. lemon juice
2 10 oz. packages frozen raspberries (whole berries packed in syrup)
1 10 oz. package frozen strawberries (halves, packed in syrup)

Place the gelatin in a large bowl and add the boiling water - stir to dissolve.

Add the sour cream and whisk until smooth.

Cut the frozen ice cream into the gelatin mixture, about ten pieces.

Add the lemon juice.

Add the frozen fruit and use a fork to break up the pieces. Maida Heatter recommends using your hands to do this.

Quickly pour the mixture into a pitcher or use a large spoon to pour into nine large glasses. Leave a generous amount of headroom for the whipped cream. Refrigerate - do not freeze. This will be ready to serve in an hour or two, or it may stand overnight.

Top with:

Whipped Cream

2 cups heavy cream
1 1/2 tsp. vanilla extract
1/2 cup confectioners sugar

In a chilled bowl with chilled beaters, whip all the ingredients until the cream holds a shape. Place a large spoonful on each dessert. You can add sprinkles of chopped pistachios, glaceed cherries or chocolate leaves, if desired. 

Raisin Banana Cupcakes

Raisin Banana Cupcakes
Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed.), pg. 279.

Moist and delicious, these cupcakes taste very much like banana bread. I didn't have light raisins on hand so I used dark ones. Be sure that your bananas are over ripe.

3 1/2 oz. (3/4 cup) light raisins
1 cup sifted all-purpose flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. cinnamon
3 large (1/2 cups) mashed fully ripened bananas
1 egg
1/3 dark brown sugar, firmly packed
1/4 cup safflower oil (or other vegetable oil)

Preheat the oven to 375. Line a standard 12-count muffin pan with paper liners or butter the forms and set aside. (Silicone cups also work great!)

Steam the raisins in a vegetable steamer or in a strainer over shallow water in a saucepan. Cover the pan, bring the water to a boil, let it boil for a minute until the raisins are barely moist. Set aside.

Sift together the flour, baking powder, baking soda, salt, nutmeg and cinnamon. Set aside.   

Mash the bananas with a fork or potato masher and place in a mixing bowl. Beat slightly. Remove the bananas from the bowl and set aside in a separate bowl.

 

Without washing the bowl or beaters, beat the egg, sugar and oil to mix.

Add the bananas back to the bowl.

On lowest speed, gradually add the dry ingredients.

Remove the bowl from the mixer and stir in the raisins.

Divide the batter among the prepared forms about 2/3 full (an ice cream scoop is great for this). Bake for 20-25 minutes, until the tops spring back when lightly pressed). Remove from the pan and cool on a rack.

Coconut Oatmeal Cookies

Coconut Oatmeal Cookies
Source: Maida Heatter's Cookies (Andrews & McMeel Publishing, 1997 ed.), pg. 56.

It has been awhile since I've made cookies. I came across a bag of coconut in the refrigerator and decided to do something with it. These are described by Maida as "old-fashioned, plain, homey". They are very easy to make. They are buttery and stay soft after they have cooled. I don't think I've ever had an oatmeal cookies that I haven't liked. This is a good one to add to the collection!

2 1/2 cups sifted all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
8 oz. (2 sticks) unsalted butter, softened
1/2 tsp. vanilla extract
1 cup light or dark brown sugar, firmly packed
1/2 cup granulated sugar
2 eggs
1 cup quick-cooking (not instant) rolled oats
1 cup shredded coconut, firmly packed (sweet or unsweet)

Adjust racks to divide the oven into thirds and preheat to 350. Line cookie sheets with aluminum foil or parchment.

Sift together the flour, baking powder, baking soda, salt and cinnamon and set aside.

Cream the butter and add the vanilla.

Beat in both the brown sugar and the white sugar.

    

Add the eggs, one at a time, mixing well.

On lowest speed, add the sifted flour mixture.

Remove the bowl from the mixer stand and stir in the oats with a wooden spoon.

Stir in the coconut.

Use a rounded teaspoon for each cookie. Place them 2-3 inches apart on the lined cookies sheets. Do not flatten the tops (they will do that during baking). Bake for 12-15 minutes until they are golden brown all over. The cookies will still be soft but will firm up as they cool.

Let the baked cookies stand on the sheet for a few seconds to firm up slightly before you remove them. Use a wide metal spatula to transfer to racks to cool.

Longchamps' Cheesecake

Longchamps' Cheesecake
Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed.), pg. 138.

This cheesecake is named after a restaurant chain in New York. It is very easy to make and wonderful. The lemon zest gives the cheesecake a nice touch. After making this I realized that the crust was your basic graham cracker crust and not the nightmarish way she normally does it (maybe she discovered this later??)  

Although the recipe does not call for a water bath, I always use one when making a cheesecake. However, since this one will be covered with topping, that might not be important to you.

About the topping - she recommends either fresh blueberries or strawberries.  I had frozen strawberries on hand and used those. Her method was different (I will explain both ways in the recipe). Enjoy!

Crumb Crust

1 3/4 cups graham cracker crumbs
1/3 cup granulated sugar
2 tsp. cinnamon
7 TBS. plus 1 tsp. (1 stick minus 2 tsp.) unsalted butter

Butter the sides of a 9 x 2.5 or 3 inch springform pan. (Leaving the bottom unbuttered makes it easier to transfer to a serving plate). Combine crumbs, sugar and cinnamon. Add melted butter and stir until evenly distributed. Remove and reserve 1 1/2 cups of the mixture. Press the remainder on the sides of the pan. Press the reserved crumbs on the bottom. Press firmly all over. Place in refrigerator or freezer until you are ready to use it.

  
Filling

16 oz. Philadelphia brand cream cheese, at room temperature
1 cup granulated sugar
1/4 tsp. salt
6 eggs
1 cup heavy cream
1 tsp. vanilla extract
Finely grated rind of 2 large lemons


Adjust oven rack 1/3 up from the bottom and preheat to 350.

In a large mixer bowl, beat the cream cheese until soft and very smooth. Add the sugar and beat well, scraping the sides of the bowl to fully incorporate.

Add the salt.

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

Beat in the cream.

Add the vanilla.

Remove the bowl from the mixer and stir in the lemon zest. Pour the mixture into the prepared crust and bake 80 minutes (I baked it for 70 minutes since I have a hot oven). Turn the oven off, open the door about 6 inches and let the cheesecake cool in the oven. (Note: I used a water bath)

After the cheesecake has cooled, remove it from the pan and refrigerate for a few hours or longer.

Topping

Since I was using frozen strawberries for the topping, I didn't follow Maida's instructions. It probably would have worked however. Her Method: Use 2 cups of fresh strawberries or blueberries and 1/2 to 3/4 cup of seedless red currant preserves. Wash the berries and dry them thoroughly. Melt about 1/2 cup of the preserves in a small saucepan, stirring over low heat. Let it come just to a boil. Mix it with the berries and spread over the cake.

The Method I Used: Allow the frozen strawberries to thaw. Drain them, reserving the liquid. Add enough water to reserved liquid to measure 1/2 cup. Mix cornstarch and reserved liquid in medium saucepan until well blended. Bring to boil on medium heat, stirring constantly. Boil 1 minute. Cool. Stir in strawberries; spoon over cooled cheesecake. 

Gingerbread Muffins

Gingerbread Muffins
Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed.), pg. 277.

These delicious gingerbread muffins can be served plain or with vanilla ice cream. The Bittersweet Glaze is also optional. These are very easy to make. Again, I used my silicone baking cups which made the job even easier!

1 3/4 cup sifted all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1/4 tsp. finely ground black pepper
1 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. cinnamon
1/4 tsp. dry powdered mustard
1 egg and 1 egg yolk
1/2 cup sugar
1/2 cup molasses (preferably dark)
1/2 cup vegetable oil
1 TBS. granular or powdered instant coffee
1/2 cup boiling water

Preheat oven to 400. The recipe will make about 16 cupcakes so you will need two 12-cup muffin pans but will only need to use 4 cups on one pan. Butter or spray the pans and dust with dry bread crumbs.

Dissolve the coffee in the boiling water and set aside.

Sift together the flour, baking soda, salt, pepper, ginger, cloves, cinnamon and
mustard and set aside.

In a mixing bowl, beat the egg and egg yolk slightly. Beat in the sugar.

Beat in the molasses.

Beat in the oil.

Lower the speed of the mixer and add the dry ingredients until incorporated.

Add the coffee and water mixture.

You will have a thin mixture so it will be easier if you transfer it to a measuring cup
to pour into the cupcake forms. Fill about 2/3 full.

Bake for about 15-20 minutes until the muffins spring back when they are lightly pressed with the fingertips. Do not overbake. Serve hot or cold.