Spring is here! This fruit may not be in season here yet, and I can’t wait to make this when it is, but berries and mango are often available and you can use whatever fruit you like to make this refreshing dessert.
1 1/2 cup all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
1/2 cup butter unsalted, softened
1 large egg
1 tsp vanilla extract
Preheat oven to 375 F degrees. Line a cookie sheet with parchment paper.
In a bowl mix together the all purpose flour, baking soda, baking powder and salt. Set aside.
In the bowl of your mixer add the sugar and butter and beat for a couple minutes until light and fluffy. Add egg and vanilla extract and continue mixing until the egg is fully incorporated. Add the flour and mix for an additional 2 minutes. Take the cookie dough and form it into a ball. Place it over the prepared baking sheet. Roll the ball into a round large cookie or any shape you prefer. You might need to add some more flour over your roll or over the cookie so that it doesn’t stick.The cookie should be at least 1/4 of an inch in thickness.
Bake the cookie for about 12 to 15 minutes or until edges are golden. Let it cool completely.
Make this cookie crust ahead of time – even a day ahead is fine, but be sure to let it cool down.
3 tbsp corn starch
1/4 cup white sugar
1/4 tsp salt
2 egg yolks, beaten
2 cups whole milk
1 tsp vanilla bean extract
In heavy bottom saucepan stir corn starch, sugar and salt together. Slowly add the beaten egg yolks and milk. Stir until thickened, remove from heat and add in the vanilla. Cover the top wth plastic wrap to avoid a skin forming and allow to cool completely.
(You can also do this in the microwave, but watch it! I’ve had it spill up and over more than a few times …..)
Spread the cooled custard on the cold cookie crust. Arrange fruit of your choice to cover the custard and allow to set completely before serving.
Our amazing Nanny came up with these muffins, and they are fabulous …. Thanks Kenzie!
2 cups flour 1/2 cup sugar 1/2 cup brown sugar 1/4 tsp salt 1 tbsp baking powder 2 eggs 1/2 stick butter melted and cooled 1 cup milk 1 cup fruit of choice
1. Preheat oven to 400 degrees. 2. Mix flour, sugar, brown sugar, salt, and baking powder in a bowl. 3. Beat eggs and butter in a separate bowl then mix in milk. 4. Mix wet and dry ingredients until just mixed then fold in fruit. 5. Bake for 20 minutes.
For a little extra fun topping, scatter a bit of your fresh fruit on top of the muffin, and sprinkle with cinnamon and sugar.
It is not often that we EVER have banana bread left over, but surprisingly enough, we did and I was wondering how to use it up. Also have never made bread pudding … and always wanted to.
Cube up leftover banana bread, and toast it until slightly crunchy and dried out.
About 4 cups of bread cubes work with:
2 cups milk
1/2 cup cream
1 tbsp vanilla
1/3 cup sugar
Whisk all ingredients together.
In greased baking dish place the banana bread cubes, top with blueberries (or whatever fruit you have on hand – fresh or frozen) and pour the egg/milk mixture over. It should just cover the bread cubes and fruit.
Bake at 350 degrees for between 45-60 minutes. A knife inserted in the middle should come out clean.
Serve warm or at room temperature with a dollop of whipped cream.
These muffins are so moist and delicious – Jean gave me this recipe years ago and I have used it in so many variations … try it yourself!
Yield: 24 regular size muffins
Preheat oven to 400
3 cups flour
2 cups sugar
1 cup margarine
2 cups mashed fruit
2 tsp soda in 2 tbsp very hot water
1 tsp vanilla
Combine flour and sugar, then using pastry blender cut margarine into dry ingredients.
Add beaten eggs to mashed fruit, soda/water mixture and vanilla. Stir until well combined.
Gently toss wet with dry ingredients, taking care not to over mix.
Bake in greased muffin tins for 15-20 minutes, just until a toothpick inserted comes out clean.
You can use any combination and variety of fruits here and they always turn out well. Use your imagination with toppings also – sprinkle sugar/cinnamon over top before baking or give them a streusel topping!