Almost halfway to 75 recipes!

                                       
I am within a few recipes of being halfway to 75 recipes created from the New York Times Dessert Cookbook. I have 4 months to go, and so if I can bake 10 recipes a month, then I will have accomplished what I set out to do back in March.

So far with this blog egging me on, I have tried many recipes that I would not otherwise have made. There are some recipes that I tend to shy away from...like custard and pudding recipes.These desserts don't appeal to me, but I will force myself to make at least one custard...just for you...whoever you are out there.

If you look at the mainstay of recipes that I have made so far, you can probably gather that I like pie quite a bit, or tarts...which are very similar to pie. I also really like chocolate...who doesn't? I will push myself to make recipes that I am not fully attracted to initially in order to broaden my repertoire, and also to challenge myself...and not get in a rut.

I have discovered that the large majority of recipes from this cookbook are for basic home cooks. Julia Child might be a bit disappointed in the lack of really challenging recipes, but for the basic home cook these recipes are just right.

~Kathy~

Carrot Cake #31

                                  Carrot Cake (page 72)


1 1/2 cups corn oil

1 pound carrots, (3 cups grated)

2 cups sugar

4 large eggs

2 cups all-purpose flour

2 tsp. baking powder

2 tsp. baking soda

1 tsp. salt
1/2 cup coarsely chopped pecans

Cream cheese frosting

1. Preheat oven to 325 degrees. Oil 3 9-inch cake pans. Line bottoms with parchment paper and oil the paper.

2. Trim, peel and grate the carrots. You should have 3 cups. Set aside.

3. Combine sugar and 1 1/2 cups oil in the bowl of an electric mixer, and beat.Add eggs one at a time, beating well after each addition. 

4. Sift together the flour, baking powder, baking soda and salt. Add to batter, beating on medium speed. Stir in grated carrots and pecans. 

5. Spread batter in pans and bake 45 minutes. Allow cakes to cool on racks, remove from pans, peel off paper, and ice with cream cheese frosting. Serves 8-10 people.

Key Lime Pie #30

                                                                  Key Lime Pie   (page 249)


1 cup plus 2 1/2 Tbsp. graham cracker crumbs

5 Tbsp. unsalted butter, melted

1/3 cup granulated sugar

3 large egg yolks

1 1/2 tsp. grated lime zest, pref. Key lime

1  14 ounce can sweetened condensed milk

2/ 3 cup Key lime juice, pref. fresh

1 cup heavy cream

3 Tbsp. confectioner's sugar

1. Preheat oven to 350 degrees. In a large mixing bowl, combine graham crackers, butter and granulated sugar. Press mixture into bottom and sides of a buttered 9-inch pie pan, forming a neat border around edge. Bake crust until set and golden, about 5 minutes.

2. Using an electric mixer with a whisk attachment, beat egg yolks and lime zest at high speed until very shiny, about 5 minutes. 

Gradually add condensed milk, and continue to beat until thick, about 3-4 minutes. Reduce speed to low. Add lime juice, and mix just until combined. 

3. Pour lime mixture into crust. Bake until filling has just set, about 10 minutes. Cool to room temperature, then refrigerate. 

                           *disclaimer: I used a store bought graham crust*

4. Place pie in freezer for 15-20 minutes before serving. In an electric mixer, combine cream and confectioner's sugar. Whip until nearly stiff. Cut pie into wedges; serve very cold, each wedge topped with a dollop of whipped cream. Serves 8.

                               Slightly tart, with a mild lime flavor.

Baked Rhubarb Compote with Fresh Strawberries #29

                   Baked Rhubarb Compote with Fresh Strawberries  (page 371)

1 1/2 pounds fresh rhubarb, cit in 1-inch pieces

3/4 cup light brown sugar

1/2 tsp. ground cinnamon

1 pint ripe strawberries, hulled and sliced

Whipped cream


1. Preheat oven to 350 degrees. Lightly butter an 8-inch square baking dish.

2. Mix the rhubarb with the sugar and cinnamon. Spread in the baking dish, cover and bake 20 minutes. Allow to cool about 30 minutes, then fold in the strawberries. Serve warm or cold with whipped cream or ice cream. Serves 6. 

Baking and Camping

                                       Baking and Camping

These two activities, both of which I fully enjoy, just don't go together for me. 
First of all, I don't bake when I am camping, having never been the A plus scout who could make a box oven really work well. 

Second, there are too many nature-filled activities to spend time at the campsite mixing batter. The trails are beckoning, and there is only so much daylight, so doing something like baking cookies seems a waste of time in the outdoors. 

Third, I never take along cookbooks or recipes on a camping trip. If I can't make it from memorization, then it isn't a "camping recipe"! Hence the plethora of sloppy joes, spaghetti, walking tacos, and pizza in a bun dinners while camping. 

Fourth,I bake BEFORE the camping trip. For instance today I am baking chocolate chip cookies, poppy seed bread, and a new dinner (for which I need to follow the recipe), for our camping trip tomorrow. After today I won't want to bake for a week! 

Fifth, baking on a camping trip would require me to pack more ingredients, utensils, and pans...and we just don't have the space for them. 

Sixth, I believe that in order to renew and recharge, it is vital to take a break, even from something you really love to do.

~Kathy~

Maple-Banana Bread Pudding #28

                                 Maple-Banana Bread Pudding  (page 426)

1 1/2 Tbsp. unsalted butter

3 1/2 cups 1-inch cubes stale or lightly toasted brioche
or whole grain bread

1 2/3 cups whole milk

1/3 cup maple syrup

pinch of nutmeg

2 large eggs, lightly beaten

1 1/2 cups diced banana (about 2 bananas, not too ripe)

1 Tbsp. light brown sugar

3/4 cup heavy cream, whipped

1. Preheat oven to 350 degrees. Butter a 6-cup baking dish with 1/2 Tbsp. butter.

2. Place bread pieces in mixing bowl. 

Heat milk and syrup in saucepan until syrup dissolves into milk.

 Add nutmeg. Pour over bread and allow to sit about 30 minutes to saturate.

 Stir in eggs. 

Fold in diced banana.

3.Transfer mixture to baking dish. Sprinkle with brown sugar, and dot with remaining butter. Bake 35 to 40 minutes, until it is starting to look crusty on top. Serve warm, with whipped cream.Serves 6.

Lemon Curd #27

                                        Lemon Curd (page 313)

 8 large egg yolks

1/2 cup lemon juice

Grated zest of two lemons

3/4 cup granulated sugar

8 ounces (2 sticks) unsalted butter


1. In the top of a double boiler, combine the egg yolks, lemon juice and zest. Add the granulated sugar, and whisk to blend. Place over simmering water. Whisk until thickened, about 4 minutes. Remove from the heat.

2. Dice half the butter and whisk in, a piece at a time. Place the top of the double boiler in a large bowl of ice water, and stir frequently until chilled. Transfer mixture to a container, cover and refrigerate. It may be stored for up to 3 days.