Rhabarberkuchen mit Vanillecreme und Streusel

Rhabarberkuchen-mit-vanillecreme-und-streusel

 

Für den Teig:
100 g Butter
80 g Zucker
1 Pkt. Vanillezucker
2 Ei(er)
75 g Schmand
180 g Mehl
1 TL Backpulver, gehäuft
Für die Creme:
1 Pkt. Puddingpulver, Vanille
40 g Zucker
375 ml Milch
125 g Schmand
Für den Belag:
800 g Rhabarber, geschält gewogen
Für die Streusel:
200 g Mehl
100 g Zucker
1 Pkt. Vanillezucker
150 g Butter, kalte
Zimt, nach Geschmack
Puderzucker, zum Besträuen

Zubereitung

Arbeitszeit: ca. 20 Min. / Schwierigkeitsgrad: normal / Kalorien p. P.: keine Angabe

Den Rhabarber schälen, in kleine Stücke schneiden und zuckern. Etwa eine halbe Stunde ziehen lassen. Danach in einem Sieb gut abtropfen lassen.
In der Zwischenzeit aus den Zutaten für den Teig einen Rührteig herstellen und in eine gefettete Springform (28 cm Durchmesser) füllen. Bei 180° im vorgeheizten Backofen ca. 15 Minuten vorbacken.
Für die Streusel Mehl, Zucker, Vanillezucker und Zimt mit der Butter zu einer krümeligen Masse verkneten.
Den Pudding mit dem Zucker und der Milch kochen und unter ständigem Rühren etwas abkühlen lassen. Den Schmand unterrühren und auf dem Kuchenboden verteilen. Darüber die Rhabarberstücke verteilen und die Streusel darüber streuen. Den Kuchen bei 180° ca. 30 – 35 Minuten fertig backen lassen.
In der Form auskühlen lassen und mit Puderzucker bestreuen.

Diamant Sablé

Dug up a recipe from my days in Finishing School.  The cookies are named diamond because when rolled in coarse sugar they appear as they were rolled in diamonds.

Ingredients:
1 cup (2 sticks) butter, chilled
2 ¼ cups flour
½ egg (try to get both the white and some yolk)
¾ cup powdered sugar
Dash of salt
½ teaspoon vanilla extract
Coarse decorating sugar (white or desired color)
1 egg white for brushing on the dough

Directions

On your work surface, cut the butter into the flour. Mixture should be the size of peas.

Form the mixture into a circle, and make a well in the center. Add egg, sugar, salt and vanilla to the center and mix together with your fingertips. Cut mixture into the flour and butter.

Line the dough in front of you. Using the heel of your hand, smear the dough away from you to shear the dough against the countertop to combine. Gather the dough together and repeat. The dough should be combined after two to three passes. Work quickly so you don’t heat and soften the butter.

Roll the dough into 2 logs, each about 1 inch in diameter. Wrap each log in parchment or plastic wrap and chill at least 1 hour.

Turn the logs every 15 minutes so the bottom does not get flat. If you have a rounded loaf pan, you can rest the dough on the pan so it will stay in a round shape. Or, place inside a paper towel roll.

When the dough is well chilled, preheat your oven to 350 degrees. Unwrap the dough.

Place a piece of parchment paper on your work surface, or use a large plate. Make a line of sugar the length of the dough, about ¼ to ½ inch deep and 2 to 3 inches wide. Brush the log with a thin layer of egg white, then roll in the sugar, pressing to adhere the sugar to the logs. Repeat with second log. If the dough feels soft, place in refrigerator 5 minutes.

Slice dough into ½- to ¾-inch slices and place about 1 inch apart on a parchment-lined baking sheet. Reshape as necessary so the cookies are round.

Bake in preheated oven 8 to 10 minutes until cookies are just beginning to brown. Remove from oven and cool. Store in an air tight container up to 1 week, or freeze. 

Mary Todd Lincoln’s White Cake

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INGREDIENTS:
1 cup butter
1 cup finely chopped blanched almonds
1 cup milk
1 teaspoon vanilla (or any other preferred flavoring)
2 cups sugar
3 cups flour (sifted before measuring)
3 teaspoons baking powder
White of 6 eggs

DIRECTIONS:
Cream butter and sugar; sift flour and baking powder together 3 times, and add to butter and sugar, alternating with milk. Stir in nutmeats, and beat well. Then fold in the stiffly beaten whites and flavoring.

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Pour into a well-greased and floured pan. The old-fashioned, fluted copper pan with a center funnel was probably used originally.

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Bake 1 hour in a moderate (350 degree) oven, or cook until the cake tests done.

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Turn out on a wire rack and cool.

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This makes a large cake. The batter can be cut in half and baked in 2 (9-inch) layers if desired. For a good basic white cake, omit almonds. Frost cake with the old-fashioned boiled white icing, noted here.

You may serve Crème Anglaise Sauce with this cake.  A great way to use up all the leftover egg yolks.

NOTES:

President Lincoln is said to have remarked that Mary Todd’s White Cake was the best he had ever eaten. This confection was originated by Monsieur Giron, a Lexington caterer, on the occasion of Lafayette’s visit to that city in 1825. The Todds got the recipe from him and treasured it ever after.

 

Crème Anglaise Sauce

IMG_9667

Ingredients
1 1/2 cups whole milk, cream, or half-and-half
4 large egg yolks
1/3 cup sugar
pinch salt
1 teaspoon vanilla

Instructions
1. Warm the milk or cream in the saucepan and remove from heat. Make sure it’s cool enough to touch before adding it to the eggs. (You can skip this step, but warming the milk separately helps cut down on cooking time)

2. In a medium, heat-proof bowl, whisk the yolks together and then whisk in the sugar and pinch of salt. Continue whisking until the mixture turns pale yellow and forms ribbons on the surface.

3. Whisking steadily, pour the milk into the egg-sugar mixture in a steady stream.

4. Pour the mixture back into the saucepan and set over medium heat. Stir constantly in an “S” shape to make sure the bottom doesn’t scald or the eggs curdle.

5. Continue stirring until the mixture thickens enough to fully coat the back of your spoon and is as smooth as silk.

6. You can also check the temperature with an instant-read or candy thermometer — it should be at least 156°F and not exceed 180&deg. (The higher the temperature, the thicker the final cooled custard will be.)

7. Strain the custard to remove any bits of eggs that may have curdled and stir in the vanilla. Doing this over an ice bath helps stop the cooking process so the custard doesn’t over-cook.

Additional Notes:

• Crème anglaise will keep refrigerated for about one week.

• If you’d like to flavor your custard, you can infuse herbs, spices, or other flavors into the milk in Step 1, or add flavoring extracts along with the vanilla in Step 6.

Pumpkin Pie in a Pumpkin

Pumpkin Pie in a Pumpkin

 

INGREDIENTS
1 small pumpkin (4-5 inches in height and 18 inches in diameter, sugar pumpkins work great)
¾ cup sugar
3 large eggs plus 4 egg yolks
½ TBS vanilla bean paste or vanilla extract
2 cups heavy cream
1 teaspoon of cornstarch
Pinch of salt

INSTRUCTIONS
Prepare your pumpkin by scooping out the seeds and pulp, place it on a baking sheet, do not put the top of the pumpkin (stem) on the sheet just yet.
Preheat oven to 400 degrees.
In a mixing bowl combine the sugar, eggs, and vanilla and whisk until combined.
Add the heavy cream, cornstarch, and salt and whisk until fully combined.
Pour mixture into your prepared pumpkin (allowing about ¾ of an inch space between the filling and the top of the pumpkin and begin baking it.
Bake at 400 degrees uncovered.
After 15 minutes, cover the top of the pumpkin loosely with foil (don’t let it touch the top of the custard or it will stick and “ruin” the appearance) and bake another 15 minutes.
Lower oven temp to 375, place the top of the pumpkin on the tray and continue baking for 15 minutes more. Remover the foil and bake an additional 30 minutes or until a knife inserted into the custard comes out mostly clean.
Turn off the oven, allow the pumpkin to cool for an hour, then place it in your cold garage (loosely covered with wrap or foil) or your refrigerator and allow the custard to set 6 hours or overnight. When ready to serve, scoop out custard into small dishes (you can scrape the sides a bit as you scoop it out if you choose to scrape off some of the cooked pumpkin for additional flavor, I am sure the Pilgrims wasted nothing).

This makes an impressive dessert offering, one of these will serve 4-5 people so you could make a few to run down the center of your dessert table.

Dirt Brownies

Ingredients for 16 servings

1 ¼ cups sugar
¾ cup cocoa powder
10 tablespoons butter, melted
¼ teaspoon salt
1 teaspoon vanilla
2 eggs
½ cup flour

Optional: raisins

Preparation
Preheat oven to 325°F (160°C).
In a large bowl, combine sugar, cocoa powder, and butter. Stir using a spatula or a wooden spoon. It will be gritty.
Combine vanilla and 1 egg. Mix until the egg is fully incorporated. Then mix in the other egg.
Add flour and salt, and mix into the batter.
Transfer into a baking dish, add raisins if you wish and bake for 20 minutes and let it cool completely.

Spread the chocolate frosting and then the gummy worms, followed by the cookie crumbs.  If you are using Oreo Cookie crumbs like I have done below,  make sure you mix 2/3 of the crumbs with the frosting and sprinkle the rest on top.  This way the crumbs will stick together better.

Ofenschlupfer

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Am besten warm genießen: Der Ofenschlupfer ist Dessertgenuß mit langer Tradition. Die schwäbische Süßspeise zergeht auf der Zunge. Lecker mit Vanillesoße!

 

 

Rezept für Ofenschlupfer

Zutaten für 4 Portionen:
350 g Hefezopf
400 g Äpfel entkernt (Bspw. Elstar)
60 g Rosinen
60 g Mandelblätter
140 g Vollei (entspricht 3 Eier)
340 ml Milch (3,5%)
70 g Zucker
Prise Zimtpulver
½ Vanilleschote
Den Hefezopf in dünne Scheiben schneiden. Die Äpfel waschen, Kerngehäuse entfernen und die Äpfel vierteln. In feine Scheiben schneiden.

Für die süße Royal Milch, Vollei, Zucker, Vanille und Zimtpulver mit Hilfe eines Stabmixers mixen. Äpfel in einer Schüssel zuckern und mit etwas Zimt bestreuen und vermengen. Ein Backblech ausbuttern und abwechselnd mit einer Schicht Hefezopf und einer Schicht Äpfel belegen. Je nach Wunsch können noch Rosinen mit eingearbeitet werden.Mit der Royal übergießen und mit Mandelblättern bestreuen. Bei 160 °C ca. 40 min backen. Danach in die gewünschte Größe schneiden und noch warm servieren.Besonders lecker dazu: Vanillesoße und Vanilleeis!

Easy Applesauce Cake Recipe

Ingredients
1 egg
1-1/2 cups unsweetened applesauce
1 cup sugar
1/4 cup canola oil
2 cups all-purpose flour
2 teaspoons ground cinnamon
1-1/2 teaspoons baking soda
1 teaspoon ground nutmeg
1 teaspoon pumpkin spice
1/2 teaspoon salt
1/2 cup raisins
1/2 cup chopped walnuts

Directions
In a bowl, beat egg substitute for 1 minute on medium speed. Add the applesauce, sugar and oil; mix well. Combine the dry ingredients; add to applesauce mixture and mix well. Stir in raisins and walnuts.
Pour into a 13×9-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
In a bowl, beat cream cheese until fluffy. Beat in confectioners’ sugar and vanilla. Frost the cake. Yield: 20 servings.

Originally published as Applesauce Cake in Light & Tasty October/November 2001, p10. Over the years I change the spices original it asked for clove, I believe some anise as well.

Nutritional Facts

1 piece: 186 calories, 6g fat (1g saturated fat), 3mg cholesterol, 124mg sodium, 30g carbohydrate (0 sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.

No Wheat, No Sugar, No Dairy! Delicious Avocado, Coconut & Sweet Potato Brownies

Ingredients
1/2 cup creamy nut butter (almond, cashew, tahini, etc)
1/2 cup dairy-free chocolate chips
1/2 cup mashed avocado (about 1/2 an avocado)
1/2 cup cooked sweet potato
1/4 cup coconut milk
2 tablespoons maple syrup
3 tablespoons cacao powder

Instructions:
Preheat the oven to 325° F.
Grease a regular size loaf pan with coconut oil or line with parchment paper
In a food processor or blender, combine all ingredients except chocolate chips and mix until well combined.
Stir in the chocolate chips and transfer to the loaf pan.
The batter will be very thick and sticky so with the back of a spoon- level out the batter across the pan as evenly as you can, edging it into the corners and smoothing the surface.
Bake for 20 minutes, then remove and allow to cool to before slicing