Baked Pumpkin Dessert

INGREDIENTS

FOR THE PUMPKIN LAYER

1 kg (2.2pounds) pumpkin, such as Sugar Pie or Sugar Bush, peeled and cut into 2-inch chunks

1 1/4 cups granulated sugar (about 9ounces; 250g), see notes

1 tsp cinnamon pdr

1/2 tsp cloves pdr

1/4 tsp nutmeg pdr

 For the Sweet Béchamel Layer:

3 tbsp unsalted butter or ghee (1 1/2 ounces; 42 g)

3 tbsp (24 g) all-purpose flour

2 cups (480 ml) whole milk, room temperature

1 cup (240 ml) pumpkin liquid, from above

1/4 cup cream cheese (2 ounces; 57 g), optional

1/4 tsp vanilla extract

1/4 tsp nutmeg pdr

1 tsp rose water/

 

To Assemble:

1/4 cup toasted unsweetened coconut flakes (3/4 ounces; 21 g)

1/4 cup toasted walnuts (1 ounce; 28 g)

3 tbsp raisins (1 1/2 ounces; about 40 g), see notes

1 tbsp granulated sugar (1/2 ounce; 15 g), for sprinkling, optional

 

Preparations 

For the Pumpkin: In a large bowl, toss pumpkin with sugar until evenly coated. Transfer to a colander and set over now-empty bowl. Set aside for at least 1 hour and up to 8 hours to draw out excess water. Reserve liquid; you should have at least 1 cup.  

 Transfer drained pumpkin to a large Dutch oven or heavy-bottomed pan and season with cinnamon, cloves, and nutmeg. Cook over low heat, stirring occasionally, until pumpkin is tender, about 20 minutes. (If pumpkin becomes too dry and begins to stick to bottom of pot, add 1/4 cup water.) 

For the Sweet Béchamel Sauce: In a medium saucepan, melt butter or ghee over medium-high heat. Add flour and whisk to form a paste. Continue to cook, stirring, until raw flour scent is gone, about 1 minute. Whisking constantly, add 1 cup reserved pumpkin liquid and milk in a thin, steady stream, whisking thoroughly and getting into all corners of the pan to maintain a smooth texture. Whisk in cream cheese, vanilla, and nutmeg. 

Continue to cook, stirring, until sauce comes to a simmer and begins to thicken slightly, about 1 minute. Reduce the heat to low and cook, stirring, until sauce is thick enough to coat the back of a wooden spoon, about 3 minutes. Remove from heat; set aside. 

To Assemble: Adjust oven rack to middle position and preheat to 350°F (175°C).  

Using a potato masher, mash cooked pumpkin and, using a flexible spatula, spread it evenly across the bottom of a 9-by-9-inch baking dish. Sprinkle with toasted coconut, sultanas, and walnuts. Pour warm béchamel over the pumpkin and nuts, using a flexible spatula to spread it evenly from edge to edge. Sprinkle with sugar, if desired. 

Bake until béchamel is bubbly and dessert is fragrant, about 20 minutes. Preheat broiler to high, and broil, checking frequently to prevent burning, until béchamel is golden brown and caramelized, 2 to 3 minutes. Alternatively, use a kitchen torch to brown top of dessert (hold torch 1- to 2-inches away from the surface). Serve warm, at room temperature, or chilled for a more custard-like texture. 

 

Notes

The sweetest pumpkin varieties are typically labeled as "sugar" or "pie" pumpkins, known for their naturally sweet, smooth-textured flesh and smaller size. Look for varieties like Sugar Pie, Baby Pam, and Sugar Bush. Though technically a winter squash, butternut squash is also prized for its sweetness and can be an excellent substitute for pumpkin in both savory and dessert recipes. 

 

Make-Ahead and Storage

The dish can be assembled up to 1 day in advance, loosely covered with plastic wrap, and refrigerated until you're ready to bake.

Once cooled, the finished dish can be wrapped tightly in plastic and frozen for up to 1 month. Thaw in fridge overnight. Leftovers can be refrigerated in an airtight container for up to 3 days. To reheat, warm individual portions in the microwave until heated through. Alternatively, the entire baking dish can be reheated in a 350°F (175°C) oven until warmed through.

 

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German Plum Cake

Ingredients

3+ pounds Italian plums,cut into quarters, pits removed

1 cup warm milk, *start with 3/4 and add extra to the dough as needed

1 1/2 tbsp dry active yeast

4 cups all-purpose flour

3/4 cup sugar

1/2 tsp salt

1stick butter (1/2 cup melted but not hot)

2 eggs

1 tsp vanilla extract

For the crumbly sweet topping

1 cup all-purpose flour

1 cup sugar

1tsp cinnamon pdr

1/2 cup butter,at room temperature 

Preparations

Dissolve the yeast into the 3/4 cup warm milk and let is sit for 5-10 minutes until frothy.

 Place the flour, sugar and salt in the bowl of a stand mixer and pour in the yeast mixture, melted warm (not hot) butter, eggs and vanilla extract. Give it an initial stir to combine the ingredients and then attach a dough hook and knead it on the bread setting (“2”) for 4-5 minutes, adding the remaining 1/4 cup milk as necessary. (The dough will be sticky but should hold together fairly well. It will not be firm enough to knead into a ball, think of it more as a thick batter.) Cover it loosely with plastic wrap and set it in a warm, draft free place to rise for an hour or until about doubled in size.

Generously butter an extra large jelly roll pan (at least 18 inches in length and 1 inch sides, but even then the crust will be thicker than with the Backblech so consider using slightly less of the dough).

 

Use your hands to spread the dough out across the full length of the pan, pressing it up against the sides. (It's yeast dough so it will resist, but just keep pushing it back into position the best you can. Once you put the plums on it, those will help keep it in place.) Lay the plums close together in rows over the whole length of the dough on the sheet pan. (If you want your cake a bit sweeter you can sprinkle it *lightly* with sugar or cinnamon-sugar if you prefer more cinnamon. I emphasize "lightly" because the more sugar you add the more watery the cake will be as the sugar liquifies during baking and your streusel will also "melt" in contact with it.)

Set the pan in a warm place and let it rise for up to another hour.

To make the crumbly topping: Place all the ingredients in a medium-sized bowl and use your fingers to bring it all together. Work with the mixture until it’s thoroughly combined and forms a rough sand and clumpy texture. Sprinkle the topping over the top of the cake. Bake the cake on the middle rack of the oven preheated to 350 degrees for 30-35 minutes or until the top is golden.Let the cake sit for at least 10 minutes before slicing to let some of the liquid set. Slice the cake into squares and serve.

Notes

*This cake holds up well for a day or two and is even more flavorful once the juices have absorbed into the dough.

 

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Healthy Diet Cake without Flour and Sugar

 Ingredients and Preparations

Oats 1 cup

water  100 ml, mix well with oats

apples 3 chop into small pieces, blend in a mixer jar to a smooth paste

spread the apple over the oats mixture

eggs 3, separate the yolks and the white, add the yolks to the other mixture and mix well along with 1 tbsp curd and 1 tbsp honey, cinnamon pdr 1/4 tsp mix all well.

wash and soak 60 gm dates, drain well, chop fine and fold into the oats mixture. 

Bake in a pre-heated oven @ 180 C or 360 F for 30 minutes,

while the cake is being baked, beat the egg whites with a pinch of salt, after beating for a few seconds, add 1 tbsp sweetener and beat well.

add 1 tbsp corn starch beat well it forms a thick peak and hen you turn the bowl upside down, it should not fall down.

spread this egg white mixture over the baked cake, sprinkle some poppy seeds all over and bake again @ 180 C/ 360 F for 20 minutes.

Cool slightly, cut and enjoy your healthy cake without any guilt feelings. 

 

 

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Curry Powder

 Ingredients

1/4 cup coriander seeds

4 tsp cumin seeds

1 tbsp fennel seeds

1 tsp fenugreek seeds

1 tsp black peppercorns

1 tsp yellow mustard seeds (optional, for added heat)

4 small dried red chilies

4  dried curry leaves (can substitute 1 large bay leaf)

2 tbsp turmeric pdr

1/2 tsp ginger pdr

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp cinnamon pdr

 

Preparations

Heat a skillet over medium heat and roast the whole spices and curry/bay leaves for a few minutes until very fragrant. Be careful not to scorch the spices or they will be bitter. Let the spices cool completely. Place the whole spices in a spice/ coffee grinder along with the remaining ingredients and grind until you get a fine powder.

Store the curry powder in an airtight jar in a dark, cool place. Will keep for several months but for best flavor use within a few weeks.

Makes approx. 1/2 cup of curry powder.

To Make Curry Paste: Combine 1 tablespoon of curry powder with 1 tablespoon of water and 1 tablespoon of oil and mix together. You can also add some finely minced garlic and ginger. (You can use larger quantities of the paste ingredients and puree everything together in a blender.) For a Thai curry paste replace the water with fish sauce and add a squirt of lime juice. 

 

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Berliner (German Donuts)

  

 Ingredients

4 cups all-purpose flour

1/3 cup sugar

2 1/4 tsp instant yeast

1 1/2 tsp lemon zest

1/2 tsp Kosher salt

1 cup milk, room temp, plus more as needed

  2 large eggs @ room temp

1 large egg yolk, room temp

5 tbsp unsalted butter, melted and cooled to room temp

1 1/2  tsp pure vanilla extract

1cup raspberry jam, or jam/filling of choice

granulated sugar, (about 1 cup)

 pinch of cinnamon

powdered sugar(about 1/2 cup)

oil for frying, choose a neutral tasting oil with a high smoke point like avocado or canola. 

 

Preparations 

Place the flour, sugar, yeast, salt and lemon zest in the bowl of a stand mixer and stir to combine. Add the eggs, butter, vanilla extract, and milk. With the dough hook attached, knead the dough for about 10 minutes or until it's no longer sticky but is soft and supple. Add more milk if the mixture is too dry, add more flour if it's too wet.

Form the dough into a ball, spray the bowl with oil, and place the dough ball back in the bowl.

Cover the bowl loosely with plastic wrap and let it rise in a warm place for 45-60 minutes or until doubled in size.

Punch down the dough in the center. Divide the dough into uniform pieces. I like to weigh the dough to get themas close to equal as reasonably possible. At about 80 grams per piece you'll get 15 Berliner donuts.

Using the palms of your hands, roll the dough pieces into balls and place them on a lined baking sheet, keeping space between them to allow them room to rise. Cover them with a clean towel or cover loosely with plastic wrap and let them rise in a warm place for another 30-60 minutes or until nearly doubled in size and nice and puffy.

Make sure to give the dough balls adequate time to rise as this will be crucial for achieving the right texture. Heat the oil in a deep pan. The oil should be at least 2 inches deep. Keep the temperature between 350-365 F. If it's not hot enough the donuts will soak up the oil and be greasy. If the oil is too hot the outside will burn before the inside is fully cooked. I like to keep it at just over 350 F. Working in batches, carefully lower a few of the dough balls into the hot oil. The temperature should be such that the Berliner will cook for on each side for about 2 minutes or slightly less. After about 2 minutes, or when the bottom is a deep golden brown, carefully flip the donuts over and continue to cook for about another 2 minutes or until deep golden brown. Do not at any point submerge the Berliner under the oil otherwise they will not develop the white rim around the center that is characteristic of Berliner. Remove the Berliner and place them on paper towels to drain. Repeat the process for the remaining donuts. Once the Berliner are cool enough to handle, it's time to fill them. Place the jam in a piping bag fitted with a filling tip . Push the filling tip into the side of Berliner, along the white rim, and squeeze some jam into the donut. Repeat this for all of the donuts.  

Place the granulated sugar into a wide shallow bowl and mix in just a touch of cinnamon. Place a donut on the sugar, scoop some sugar on top of it, and roll it around in the sugar until well coated. Repeat for all remaining donuts.

Place the sugar coated donuts on a wire rack and dust the tops with powdered sugar.

Berliner donuts are best eaten while still a little warm and definitely on the same day, but will keep for a couple of days in an airtight container at room temperature.

 

 

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Apple slices with peanut butter- quick and healthy snacks

Ingredients

1 apple, sliced

2 tbsp natural peanut butter

Pinch of cinnamon

How to make it:

Arrange the apple slices on a plate and serve with peanut butter for dipping. Sprinkle with a pinch of cinnamon.

 

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Banana Oatmeal

  

Ingredients

4 large ripe bananas, divided

 3 cups slow-fat m ilk

 2 cups old-fashioned rolled oats 

 3 tbsp pure maple syrup

1 tsp vanilla extract

¾ tsp cinnamon pdr, plus more for sprinkling

¼ tsp ginger pdr

⅛ tsp salt 

 

Preparations

Peel and slice 1 banana; reserve for serving. Using a fork, mash the remaining 3 bananas in a large saucepan. Add milk and bring the mixture to a simmer over medium-high heat, scraping the bottom of the pan often with a wooden spoon. Stir in oats, maple syrup, vanilla, cinnamon, ginger and salt. Reduce heat to medium-low. Cook, scraping the bottom of the pan often with the spoon, until the mixture is thick and creamy, about 5 minutes. Divide the oatmeal evenly among 4 bowls; top evenly with the reserved banana slices. Sprinkle with cinnamon, if desired, and serve immediately.  

 

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Strawberry Rhubarb Cobbler

   

Ingredients

8 cups chopped rhubarb

1 cup sliced fresh strawberries

2 cups white sugar

2 tbsp all-purpose flour

¾ cup brown sugar

¾ cup quick-cooking oats

¾ cup all-purpose flour

1 tsp cinnamon pdr

½ cup butter

Directions

Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

Combine rhubarb, strawberries, white sugar, and 2 tablespoons flour in a bowl; spread into the prepared baking dish.

Mix brown sugar, oats, 3/4 cup flour, and cinnamon together in a bowl; cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Sprinkle over rhubarb mixture.

Bake in the preheated oven until cobbler is bubbling and lightly browned, about 45 minutes. Serve hot or cold.

 

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Delicious Apple upside-down Cake.

Ingredients 

 • 4-5 apples 

• 1 lemon, zested 

• 1tbsp ¼ Cup + butter 

• ¼ Cup + 1 tbs. sugar 

• 2 tbs. sugar

• 1 tsp. cinnamon  pdr

For  Cake 

• ⅓ Cup butter, room temperature 

• ¼ Cup + 1 Tbs sugar 

• 3 eggs 

• 3 tbsp sour cream 

• 1 tsp. vanilla extract 

• 2 tsp. baking powder

• ¼ tsp kosher salt 

• ½ Cup all-purpose flour 

Garnish (Optional) 

• Maple syrup 

• Vanilla Ice Cream

Preparations

Preheat the oven to 350°F. Melt and combine 1/3 cup butter and 1/4 cup sugar to a saucepan until golden brown. Butter a 9-inch cake pan, adding the caramel sauce to the bottom (the butter and sugar mix). 

Layer the peeled, sliced apples in the cake pan and coat with 2 tablespoons of sugar and 1 tablespoon cubed butter. 

Bake at 350°F for 15 minutes. Meanwhile, in a bowl, add 1/2 cup flour, 1/4 teaspoon salt, 2 teaspoons baking powder and mix well until combined. 

In a separate bowl, add 1/3 cup butter, 1/4 cup sugar and mix well, until the texture is smooth. 

Add 3 egg yolks to the ingredients listed in step 4 (put the egg whites aside) and combine well. Then add 1 teaspoon vanilla extract and the zest of 1 lemon. Add the dry flour mixture (as indicated in step 3) to the mix as well as 3 tablespoons of sour cream. Combine all ingredients well. 

In another bowl, add the 3 egg whites, whisk until firm peaks form. Then, add the egg whites to the flour and egg yolk mix. Combine well. Remove the caramelized sauce and apples from the oven. Coat in 1 teaspoon cinnamon and pour the cake batter over the apples. 

Bake at 350°F for 25 to 35 minutes. Let cool for five minutes, invert onto a plate and serve with a scoop of ice cream or maple syrup.

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Coconut Chai-Spiced Overnight Oats

 

Ingredients

½ cup old-fashioned rolled oats (see Tip)

½ cup water

Pinch of salt

3 tbsp unsweetened coconut milk beverage

2 tbsp toasted unsweetened coconut chips

2 tsp brown sugar

¼ tsp cinnamon pdr

⅛ tsp ground ginger

Pinch of cardamom pdr

Pinch of pepper pdr

Preparations

 Combine oats, water and salt in a jar or bowl and stir. Cover and refrigerate overnight.

In the morning, heat the oats, if desired, or eat cold. Top with coconut milk, coconut, brown sugar, cinnamon, ginger, cardamom and pepper.

Tips

People with celiac disease or gluten sensitivity should use oats that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.

To make ahead: When prepping the oatmeal the night before, measure and toast the ingredients for the topping.

 

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