All Entries in the "Dessert" Category
Toffee Apple Cake
Chris shared this Toffee Apple Cake recipe with the South Arm Cooking Club for Seniors as dessert. According to Chris, this cake is tops. The best part is we can make most out the local apples in the fall.
This Toffee Apple Cake is very moist and almost custard like. The toffee bits topping add some crunch to it. This is certainly not a dietary kind of dessert. Well, it’s ok to let ourselves indulge for a treat once in a while.
Chris and Paul worked on this dessert. This recipe serves 24.
Raisin Tea Muffins
For dessert, Minoo prepared a Raisin Tea Muffin recipe. Muffin is great for breakfast, lunch box, after school snack or tea time. It is easy to make, easy to transport and quick to bake. All you have to remember is to combine all the dry ingredients in one bowl, the wet ingredients in another bowl and combine them without over mixing. Over mixing will yield tough muffin.
This Raisin Tea Muffin has just the right sweetness and has a mild tea flavour with hint of spices. Perfect with a cup of chai tea.
Ingredients
- 1 teabag
- 1/2 cup boiling water
- 1 cup raisins
- 1/2 cup brown sugar
- 2 teaspoons lemon juice
- 1 egg, beaten
- 1 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- a pinch of cinnamon, nutneg, cardamon and cloves.
This recipe yields 6 muffins.
Peach Cobbler with Oat Scones Topping
We have Peach Cobbler as dessert in the South Arm Cooking Club for seniors. Cobbler toppings take on many forms. Some resemble sugar cookie dough while some are like pie crusts. This topping is a tender oatmeal scone, which bakes up crisp, nubbly, and slightly sweet.
A scoop of vanilla ice-cream will make this dessert perfect.
This recipe is adapted from America’s Test Kitchen and Cooking Light and it serves 6.
Ingredients
- 2 pounds peaches
- 2 1/2 teaspoons cornstarch
- 1/3 cup brown sugar
- pinch of nutmeg and cloves
- 1 teaspoon vanilla extract
Oat Scones Topping:
- 1 1/2 cups all purpose flour
- 1 1/4 cups old-fashioned oatmeal
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted (1 stick)
- 1/3 cup milk
- 1 egg, beaten to blend
Christina and Chris made this dessert.
Strawberry Banana Cream
Besides the Beef Tacos with Salsa and Guacamole, Blanca also prepared a dessert for the South Arm Community Kitchen. It is called Fresas and Platanos con Crema which translated to Strawberry and Banana in Cream.
Strawberry and Banana Cream is so simple to prepare and yet it’s so delicious. This is a great item for potluck.
Ingredient
- strawberries, cut into quarters
- few bananas, sliced
- chopped pecans
- condensed milk (you may substitute half with yogurt if you do not want it too sweet)
Instructions
Just combine all ingredients in a large bowl and toss to mix well. Love the sweetness of the fresh fruits and the crunchiness from the pecans.
Onde-Onde
I shared a dessert called Onde-Onde in the Gilmore Park Community Kitchen. We had a sweet treat day as we have two desserts on the same day. Onde-Onde is a popular street food in South East Asia.
Onde-Onde is very similar to the various Chinese Tang Yuan like Glutinous Rice Ball with Sesame Peanuts Filings, Hong Kong style Tang Yuan and Taiwanese Tang Yuan. The only difference is those Tang Yuan are served in a sweet syrupy soup while Onde-Onde is served dry with shredded coconut coating. It is more like a finger food.
This Onde-Onde recipe is flavoured with pandan leaves. Pandan leaves (also known as screwpine leaves) are used commonly in the South East Asia in making desserts. You can find pandan leaves in the frozen section of some Filipino groceries stores here and even fresh ones from Vancouver Chinatown.
Pandan leaf is used to impart it’s fragrance into the dessert. It is normally discarded after the dish is made like this Sweet Potato Soup. Pandan leaves are also used as a natural green food coloring.
Ingredients
- 10 pandan leaves
- 5 tablespoons water
- few drops of green coloring (optional)
- 400g glutinous rice flour
- 2 tablespoons tapioca flour
- 1/4 teaspoon salt
- 1 cup of water (more if needed)
Filling:
- 100g gula melaka (plam sugar)
Coating:
- 150g grated coconut
- 1/4 teaspoon salt
Mango with Chocolate Meringue
It was mango season and Minoo made a dessert with mango in the Gilmore Park Community Kitchen. We are very lucky to have abundance of fresh fruit in Vancouver. When a fruit is in season, the price is so affordable. So, enjoy them while they are the cheapest and when they are the freshest.
This Mango with Chocolate Meringue has a base of succulent mango slices infused with orange zest and is topped with an airy topping of chocolaty meringue and nuts. Since the meringue is made of just egg whites, this dessert is good for people who is watching their cholesterol.
Ingredients
- 2 medium-sized ripe mangoes
- Finely grated zest of 1 orange
- Whites of 3 large eggs
- a pinch of salt
- 125g or 1/2 cup caster sugar (superfine granulated)
- 1 tablespoon cocoa powder
- 15g or 1 tablespoon chopped hazelnuts
Mango is considered as a superfruit for its phytochemicals nutrients. It is rich in prebiotic dietary fiber, vitamin C, polyphenols and carotenoids. Mango also contains essential vitamins and minerals like vitamin A, B, B6, E and potassium, copper, 17 amino acids.
The pulp of mango is also a rich source of pectins and is great for making pudding.
Phyllo Cup
Minoo demonstrated a dessert made with phyllo dough in the South Arm Community Kitchen. It was an eye opener for some of the members of the South Arm Community Kitchen as they have never use a phyllo dough before. The dessert Minoo made is called Phyllo Cup.
The Phyllo Cup can be filled with various fillings. Minoo choosed to fill the Phyllo Cup with honey filling with berries. Other alternatives are lemon cheesecake filling and espresso coconut macadamia filings.
The Phyllo Cup is very crunchy and light. You really need a plate to eat this Phyllo Cup as the crumbs keep falling off the Phyllo Cup when you bite into it and you can hear the crunch every bite.
Ingredients
- 8 sheets frozen Phyllo dough, thawed
- 4 teaspoons sugar
- butter & milk to brush on the dough or you may just use Pam spray
Filling
- 3 oz softened cream cheese
- 2 to 3 tablespoons honey
- 1/2 cup whipping cream
- one teaspoon vanilla extract
- fresh strawberries or other berries
