I have a few bar desserts to share. Great for a crowd, party or pot luck event. I have made all of these desserts on more than one occasion! Quite an endorsement. 🙂
These tart, tangy, and sweet bars were fabulous- the crust was absolute perfection. I made them off-season and used bottled Key lime juice. They are a must try with fresh Key lime juice! Fresh Key lime slices would also be a lovely garnish.
This recipe was adapted from the Key lime pie from Joe’s Stone Crab in Miami Beach, via Martha Stewart Living.
Yield: 16 bars
1 cup plus 2 1/2 tablespoons finely ground graham cracker crumbs (8 full cracker sheets)
1/3 cup granulated sugar
5 tablespoons unsalted butter, melted
3 large egg yolks
finely grated zest of 1 lime (about 1 1/2 tsp)
2/3 cup fresh or bottled Key lime juice (about 23 Key limes total)
1 can sweetened condensed milk (14 ounces)
1/4 cup heavy cream, for garnish, optional
2 Key limes, thinly sliced into half-moons, for garnish, optional
confectioner’s sugar, for garnish, optional
Make crust: Preheat oven to 350 degrees, preferably on convection. Line a 8-inch square, or equivalent, baking dish with parchment paper, letting it hang over 2 sides.
Using a food processor, pulse graham crackers into fine crumbs.
Stir together graham cracker crumbs, sugar, and butter in a small bowl. Press evenly onto bottom of the prepared baking dish. (I used the bottom of a dry measuring cup.)
Bake until dry and golden brown, about 10 minutes. Let cool completely on a wire rack. (Leave oven on.)
Make filling: Put egg yolks and lime zest in the bowl of an electric mixer fitted with the whisk attachment. Mix on high speed until very thick, about 5 minutes.
Reduce speed to medium. Add condensed milk in a slow, steady stream, mixing constantly. Raise speed to high; mix until thick, about 3 minutes.
Reduce speed to low. Add lime juice; mix until just combined.
Spread filling evenly over crust using a spatula.
Bake, rotating dish halfway through, until filling is just set, about 10 minutes.
Let cool completely on a wire rack. Refrigerate at least 4 hours (or overnight).
Cut into 2-by-2-inch bars.
Put cream in the clean bowl of an electric mixer fitted with the clean whisk attachment. Mix on medium-high speed until stiff peaks form. Garnish bars with confectioner’s sugar, whipped cream, and/or a slice of lime, as desired.
Note: The bars will keep, wrapped in plastic, in the refrigerator for up to three days.
This was my go-to summer pie for years. I had forgotten about it somehow. This time, I made it with white peaches and upgraded the crust to my favorite Martha Stewart paté brisée. I also sweetened the filling with maple syrup. Wonderful!
This recipe was adapted from The Moosewood Cookbook by Mollie Katzen. The peaches can be substituted with apples for a fall version. A handful of chopped nuts can also be sprinkled over the filling.
Yield: one 9-inch pie
For the Crust:
1 1/4 cups plus 2 T all-purpose flour
generous 1/2 tsp coarse salt
1 stick plus 1 T (9 T total) unsalted butter, cut into small cubes and chilled
4 T ice water
To Make the Crust:
Combine flour and salt in the bowl of a food processor.
Add the cubed, cold butter and pulse until resembles small peas.
While the food processor is running, drizzle in the ice water until dough forms.
Remove and form into a ball on a large sheet of plastic wrap.
Roll out between 2 sheets of plastic wrap and place in a pie dish.
Cover dish with plastic wrap and chill overnight.
For the Pie:
2 to 3 cups peeled and thinly sliced peaches (or tart apples or pitted dark cherries)(I used 3 large white peaches)
1 unbaked pie crust (recipe above)
4 large or extra-large eggs
5 T pure maple syrup, light brown sugar, or honey
8 oz (1 cup) whole milk Greek yogurt
1 tsp vanilla extract
1/2 tsp cinnamon
To Make the Pie:
Preheat the oven to 375 degrees, preferably on convection.
To peel the peaches: Bring a small pot of water to a boil. Using a sharp knife, mark the base of each peach with a small “x”. One at a time, place each peach in the boiling water for 20 to 30 seconds. Remove with a slotted spoon and briefly let cool. Remove skin.
Place the chilled pie crust on a parchment paper-lined rimmed baking sheet.
Spread the fruit slices evenly over the unbaked pie crust.
Combine all remaining ingredients in a food processor or blender and whip until frothy. (I used a Vitamix.)
Pour the custard over the fruit in the pie dish. (If desired, a small handful of chopped nuts can be sprinkled over the filling at this time.)
Cover the pie edge with a shield, and bake for about 45 to 50 minutes, or until solid in the center. I tented the entire pie with foil after 35 minutes.
Cool at least 1 hour before slicing. This pie tastes best at room temperature or cold.
My husband and I went strawberry picking without the kids this year. I’m so happy that he loves freshly picked strawberries enough to harvest them. 🙂 We brought home nine quarts!
My list of “must make” strawberry recipes seems to keep expanding, so I was lucky enough to have plenty of berries to fulfill the list (links below) and make one new dessert- this delicious galette. I loved the graham cracker crust.
This recipe is from Bon Appétit, contributed by Claire Saffitz. We ate it with vanilla ice cream instead of the lime-flavored whipped cream. Wonderful!
Yield: 8 servings
7 graham crackers (about 3.7 ounces)
¾ teaspoon kosher salt
⅔ cup all-purpose flour, plus more for rolling
5 tablespoons granulated sugar, divided
2 large eggs
½ cup (1 stick) unsalted butter, melted, cooled, & divided (I melted 6 T and 2 T separately)
1 pound strawberries, hulled & sliced
1 lime, zested & juiced, divided
½ cup very cold heavy cream, optional
vanilla ice cream, for serving, optional
Place a rack in bottom third of oven; preheat to 350°, preferably on convection.
Place graham crackers in a large resealable plastic bag and zip it up, pressing out most of the air. Using a rolling pin, firmly roll over crackers several times, crushing them into fine crumbs (some larger crumbs are okay).
Measure out 1 cup crumbs (which should be almost all of them) and transfer to a medium bowl. Add salt, ⅔ cup flour, and 2 T sugar. Mix with a fork to combine.
Add 1 egg and 6 T melted butter.
Mix with fork until dough forms, then knead with your hands inside of bowl until no floury spots remain and dough is smooth. It’ll be a little soft and slightly oily.
Lightly flour a piece of parchment paper and place dough on top. Lightly flour top of dough, then cover with another piece of parchment or plastic wrap.
Using a rolling pin, roll dough into a round (it doesn’t have to be perfect!) about 12″ in diameter and ⅛” thick. (I used this amazing rolling pin that creates an 1/8″ thick crust.)
Slide entire sheet of parchment paper onto a rimmed baking sheet. Remove the top layer or plastic wrap or parchment paper.
Sprinkle 1 T sugar over surface of dough, leaving about a 2″ border.
Pile strawberries into center of dough and arrange in an even layer, leaving the same 2″ border.
Sprinkle strawberries with 1 T sugar and drizzle with remaining 2 T butter.
Using a microplane or fine grater, grate zest of about one-half of lime over strawberries.
Cut off half of lime with no zest and squeeze juice over strawberries. Save the other half for later, if making the whipped cream topping.
Beat remaining egg in a small bowl with fork until no streaks remain. Brush egg wash around border of pastry (you won’t use it all). Using edges of parchment to help lift, fold empty border of dough up and over strawberries, working your way around in roughly 2″ sections, overlapping folds as needed. Press all the way around to secure folds and keep dough in place. It might crack or tear in places, just pinch it back together.
Brush top of border with remaining egg wash and sprinkle with remaining 1 T sugar.
Bake galette until crust is browned around the edges and juices from strawberries are syrupy and actively bubbling, 40–45 minutes. If some juices escape and end up on the parchment paper, the parchment will prevent the tart from sticking.
Let cool at least 20 minutes.
For the Optional Whipped Cream Topping: Beat cream with a large whisk in a medium bowl until voluminous, thick, and starts to hold tracks of whisk. Hold whisk upright and look for the “peak” of cream that forms on the end. It should droop and slump over- making “soft peaks.”
Grate zest from remaining half of lime over cream and serve with tart.
Do Ahead: Tart can be made several hours ahead. Let sit at room temperature. Once fully cooled, droop a piece of plastic over top. (I kept the leftover slices in the refrigerator.)
Essential Freshly Picked Strawberry Recipes (in my house):
As my son said after gobbling up his first piece, “This is GOOD banana bread!” 🙂 Really good. It’s probably because it’s actually more of a banana coffee cake. The streusel was amazing.
This recipe was adapted from Martha Stewart Living. I incorporated whole wheat flour. It made a very special breakfast but would also be a wonderful snack or dessert.
For the Streusel:
6 T unsalted butter, room temperature, plus more for the pan
1/2 cup all-purpose flour
1/4 cup white whole wheat flour
1/3 cup packed light brown sugar
1 tsp ground cinnamon
1/2 tsp Kosher salt
1/2 cup chopped pecans
For the Cake:
1 cup all-purpose flour
1/2 cup white whole wheat flour
3/4 tsp baking soda
1/4 tsp Kosher salt
1 stick unsalted butter, melted
1 cup granulated sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
1/3 cup buttermilk
1 cup banana purée from 2-3 very ripe bananas, mashed
Place an oven rack in the lower third. Preheat the oven to 350 degrees, preferably on convection.
Coat a 9-by-5-inch loaf pan with butter or cooking oil spray; line with parchment, leaving a 1-inch overhang on long sides.
Make the Streusel: In a bowl, combine flours, brown sugar, cinnamon and salt. Stir in the butter and pecans until small clumps form and mixture is evenly moistened. (I used a pastry blender.) Set aside.
Make the Cake Batter: In a large bowl, whisk together flours, baking soda, and salt.
In another bowl, whisk together butter, granulated sugar, eggs, vanilla, and buttermilk; stir in mashed bananas.
Make a well in the flour mixture and pour banana mixture in. Stir together until just combined making sure not to overmix.
Spoon half of the batter into the prepared pan.
Sprinkle half of the streusel evenly over the batter.
Add the remaining batter, then sprinkle remaining streusel over the top.
Bake until golden brown and a tester inserted in the center comes out clean, about 1 hour 20 minutes, tenting with foil after 1 hour if browning too quickly.
Let cool in pan 20 minutes, then transfer to a wire rack. Let cool completely before serving.
I made this super moist and tender breakfast cake with my precious Meyer lemons. It could be made with regular lemons too, of course. I did think that the tangy glaze was a little over the top, so I modified the recipe to make half of the amount next time.
This recipe was adapted from Bon Appétit, via The View from the Great Island.com. I incorporated whole wheat pastry flour in addition to cake flour and baked the bread on convection in a Pullman loaf pan. Special and tasty. 🙂
For the Cake:
zest of 1 Meyer lemon
1 cup granulated sugar
2 sticks unsalted butter, at room temperature
3 large eggs, at room temperature
3/4 cup whole wheat pastry flour
1 cup cake flour or all-purpose flour
1 1/2 tsp baking powder
1/2 tsp coarse salt
1/2 cup buttermilk
For the Glaze:
3/4 cups powdered sugar
freshly squeezed Meyer lemon juice to thin, start with 1 tablespoon and add more as necessary
Preheat oven to 350 degrees, preferably on convection.
Lightly butter (or spray with cooking oil spray) a Pullman loaf pan or 9×5 loaf pan and line it with parchment paper with long ends so you can lift the bread out later for glazing and slicing. Crease the ends so that they do not fold over onto the cake while it is baking.
Remove the peel from the lemon with a vegetable peeler. A serrated peeler works best for this. You want to remove just the yellow part of the peel, with little of the bitter white part.
Put the sugar and lemon peelings in a food processor and process until the peels are completely incorporated into the sugar.
Put the lemon sugar and butter into a stand mixer and cream until light and fluffy ~ a full 5 minutes.
Beat in each of the eggs, one by one, making sure each egg is fully incorporated before adding the next one. Continue beating for another 2-3 minutes.
Whisk together the flours, baking powder, and salt and add to the mixer, alternately with the buttermilk, beginning and ending with dry ingredients. Finish mixing by hand, to make sure everything is thoroughly mixed, but don’t over beat.
Turn the batter into the prepared pan, spread out evenly, and bake on the center rack for about 40 minutes in a Pullman pan, or up to 50-55 minutes in a standard loaf pan, or until fully risen and a toothpick inserted near the center comes out without wet batter clinging to it (moist crumbs are fine).
Let the bread cool in the pan for 10 minutes, then remove, using the parchment paper handles, and let fully cool on a rack.
Meanwhile whisk together the sugar with enough lemon juice to make a thick glaze. Spread the glaze over the cooled bread.
By using maple syrup and brown sugar as sweeteners as well as whole wheat pastry flour, oats and almonds in the topping, this recipe succeeds as a lighter version of this classic comfort food dessert. We indulged a little and ate it with vanilla ice cream, of course. 😉 Without the ice cream, this dish could actually be served for breakfast.
This recipe was adapted from The Washington Post, contributed by nutritionist and cookbook author Ellie Krieger. Lovely.
Yield: 8 servings
For the Topping:
1/4 cup canola oil or other neutral-tasting oil
1/2 cup plus 1 T almond meal or slivered almonds
1/2 cup old-fashioned rolled oats
1/4 cup whole wheat pastry flour (whole wheat flour may be substituted)
1/4 cup packed light brown sugar
1/4 tsp ground cinnamon
1/4 tsp coarse salt
For the Filling:
3 pounds ripe but firm pears, peeled, cored, cut into 1/4-inch slices (I used 6 Bartlett pears)
1/4 cup pure maple syrup
freshly squeezed juice from 1/2 of a lemon
1 T cornstarch
3/4 tsp ground cinnamon
1/4 tsp ground ginger
Preheat the oven to 350 degrees, preferably on convection.
Spray a 10×9-inch (can also use an 8×8-inch or 9×9-inch) baking dish with cooking oil spray, or brush lightly with oil.
To Make the Topping:
If using slivered almonds, process them in a food processor until finely ground; alternatively use almond meal. Transfer to a medium bowl.
Add the oats, flour, brown sugar, cinnamon and salt to the ground almonds.
Drizzle the mixture with 1/4 canola oil; stir until well incorporated. Set aside.
To Make the Filling & Finish the Dish:
Combine the pears, maple syrup and lemon juice in a large bowl.
Sprinkle the fruit mixture with the cornstarch, cinnamon and ginger; stir until the pears are evenly coated.
Transfer to the prepared baking dish.
Crumble the topping over the pears.
Bake for 40 to 50 minutes, until bubbling and the topping is lightly browned.
Let cool for 10 minutes before serving. Serve with ice cream, if desired.
This is an elegant and light dessert for a special occasion. Years ago, we were served this dish at a neighbor’s dinner party and my husband and I made it quite often for a few years. We loved it. I made this updated version to serve my family on Thanksgiving Eve this year. I thought that it was a perfect dessert for the evening before a day of indulgence. An added bonus was that the pears could be poached ahead of time and stored in the poaching liquid.
This recipe was adapted from Alton Brown via Food Network.com. I poached the pears cut in half rather than whole, and, as my neighbors did when they served this dish, added freshly whipped cream and crushed amaretti cookies as toppings. Lovely.
Yield: 8 servings
1 (750-ml) bottle white wine, Riesling or Viognier (I used Pinot Grigio)
1 cup water
5 ounces vanilla sugar, approximately 3/4 cup
1 whole vanilla bean, split and scraped
4 firm Bartlett, Anjou or Bosc pears, peeled, halved, and cored (preferably using a melon baller)
freshly whipped heavy cream, for serving
crushed amaretti cookies, for serving
Place the white wine, water, sugar and vanilla bean and pulp into a 4-quart saucepan over medium-high heat and bring to a boil.
Peel, halve, and core the pears.
Decrease the heat to medium low and place the pears into the liquid, cover and cook for 30 minutes or until the pears are tender but not falling apart. Maintain a gentle simmer. Remove the pears to a serving dish and place in the refrigerator.
Remove the vanilla bean from the saucepan, increase the heat to high and reduce the syrup to approximately 1 cup of liquid, approximately 20 to 25 minutes. Do not allow the syrup to turn brown.
Place the syrup in a heatproof container and place in the refrigerator until cool, approximately 1 hour.
Remove the pears from the refrigerator, spoon the sauce over the pears. At this point, the pears can be stored overnight.
Place a pear half in a bowl and drizzle with sauce, top with a dollop of freshly whipped cream, and sprinkle with crushed amaretti cookies. Serve.