All Entries in the "Dessert" Category
Raspberry Rose Water Sorbet
For dessert, Michelle prepared a Raspberry Rose Water Sorbet for the South Arm Older Adults Cooking Club.
You can substitute the raspberry with strawberry.
Ingredients
- 2 pints fresh raspberries, or 24 ounces frozen, unsweetened raspberries, thawed
- 1 1/2 cups simple syrup, or to taste
- 1/2 to 1 teaspoon rose water
- 1 1/2 cups water
- 1 1/2 cups sugar
Source: Celebrate! by Sheila Lukins
Makes 4 cups
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Fruit Pizza
Michelle shared her mon’s Fruit Pizza recipe in the South Arm Older Adults Cooking Club.
This recipe is a great way to encourage kids to get involved in the food preparation as they can help to decorate it. Michelle’s kids have lots of fun doing it.
Ingredients
Crust
- 1/3 cup powdered sugar
- 1/2 cup melted butter
- 1 1/4 cups flour
- 8oz cream cheese (light or regular), room temperature
- 1/2 cup to 3/4 cup powdered sugar
- 1 teaspoon vanilla
- 2 tablespoons cornstarch
- 1/4 cup granulated sugar, or less
- 1 cup orange juice
- 1 teaspoon vanilla
- Peel and slice a variety of colourful fruit; strawberries, grapes, blueberries, canteloupe, mandarin oranges, etc
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Quick Decadent Chocolate Pudding
For dessert, Michelle prepared a favourite of her household, a Decadent Chocolate Pudding.
For this recipe, Michelle used dark, dutched cocoa like Cocoa Camino for its health benefit which include reducing risk of heart problems.
Ingredients
- 1/4 cup cornstarch
- 1/4 cup cocoa (dutch processed)
- 1/2 cup cane sugar
- 1/8 teaspoon sea salt
- 3 cups milk (we used 2% milk, any should work)
- 1/2 cup semi-sweet or dark chocolate chips (the good ones!)
Source: South Arm Older Adults Cooking Club
You can click on the scanned recipe for larger view or printing.
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Impossible Cardamom Apple Pie
Michelle harvested some apples from her apple tree and Chris also brought some apples to share at the South Arm Cooking Club Seniors. Michelle came up with this simple apple pie recipe with a twist, i.e. using cardamon instead of cinnamon which is usually associated with apple pie.
Apple is the original superfood which is rich in phytochemicals which have health benefits to cancer, cardiovascular disease, asthma, Alzheimer’s disease, diabetes, weight management and bone health. There goes the old saying “an apple a day keeps the doctor away”.
Michelle served this Impossible Cardamom Apple Pie with some homemade vanilla ice-cream.
Ingredients
- 3 to 4 apples
- 1/4 teaspoon cardamon (or cinnamon)
- 3/4 cup butter
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 1 egg
- 1 cup unbleached flour
Source: Mintgreeapron.blogspot.com
Tips: use freshly grind cardamon for a more pronounce flavour
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Creamy Rhubarb Dessert
Minoo prepared a rhubarb dessert in the Gilmore Park Church Community Kitchen since rhubarb is in season in June.
This rhubarb dessert is creamy and a little tangy. A refreshing dessert.
Ingredients
- 3 cups chopped rhubarb plus 2 tablespoons water if using fresh rhubarb
- 1/2 cup granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon grated orange peel, optional
- 1 cup whipping cream
- fresh strawberries or raspberries for garnish, optional
Source: via Minoo
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Filipino Cassava Cake with Coconut String
Minoo shared a Filipino Cassava Cake recipe for dessert at the South Arm Multicultural Community Kitchen.
This is a sweet and sticky cake. Refrigerate the cake will make it a bit firmer.
This recipe uses frozen grated cassava. The grated cassava is from the root of a woody shrub. Cassava is a major source of carbohydrates. When dried to a starchy, powdery form, it is called tapioca.
Coconut string is the flesh of young coconut. You can buy the above coconut string from stores that carry Filipino products like Great One Supermarket, 99 cent Dollar Store, Wah Shang Supermarket, etc.
Ingredients
- 4 cups grated cassava (from 2 packets of 454g)
- 2 cups coconut milk
- 1 small can (380g) condensed milk
- 1 cup evaporated milk
- 1/2 cup sugar; omit this if using coconut string (Makapuno)
- 2 eggs
- 1 teaspoon salt
- 2 tablespoons melted butter
- 1 jar (340g) coconut string, divided
Source: via Minoo
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Strawberry Rhubarb Cobbler
Colleen prepared a Strawberry Rhubarb Cobbler for dessert at the last South Arm Seniors’ Kitchen.
Rhubarb is in season in spring. We served the Strawberry Rhubarb Cobbler with whipped cream for a little indulgence.
Frank will be celebrating his 90th birthday in June 11th. Since this was the last kitchen, we celebrated his birthday in advance. Somehow, I managed to schedule this post to be released on his birthday. We used the Strawberry Rhubarb Cobbler as a substitution to birthday cake. We wished Frank many more birthdays to come.
Ingredients
- 4 1/2 cups chopped rhubarb
- 1 1/2 cups strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon orange zest
- 2 tablespoons granulated sugar
- 1 cup flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup butter
- 1/4 cup milk
- 1 large egg, lightly beaten
- 1/2 teaspoon vanilla extract
Source: via Colleen
Yield 6 servings
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Tres Leches Cake
D’nis made a Tres Leches Cake for the South Arm Multicultural Community Kitchen. This is a sponge cake soaked in a milk syrup made with three kinds of milk, i.e. evaporated milk, condensed milk and heavy cream.
Tres Leches Cake is not a low-cal by any means, but once in a while indulgence is fine. We substituted the heavy cream with half and half for a slightly lower fat content.
Ingredients
Cake:
- 1 cup sugar, divided into 1/4 and 3/4 cup
- 1/3 cup milk
- 1 cup all purpose flour
- 1/2 teaspoon cream of tartar
- 5 large eggs, separated
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1 can (12 ounce) evaporated milk
- 1 cup sweetened condensed milk
- 1 cup whipping cream (or half & half)
- 1 teaspoon vanilla extract
- 1 tablespoon light rum
Source: D’nis
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