Archive for the ‘Desserts’ Category

Avocado Pie

August 9, 2006

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I’ve had a couple of requests for this recipe and I think it’s something that everyone needs to try once! Don’t let the main ingredient fool you, this is one of my all-time favorite desserts!

This is a pie that my mom used to make and we grew up calling it “Frog Pie.” We would never tell our friends that the pie was made from an avocado. For whatever reason, “Frog Pie” sounded more appetizing than “Avocado Pie” to the other kids! The real name is Jagger Pie although I have no idea what that means or where the recipe originally came from.

Jagger Pie

1 medium Hass avocado
1 can Eagle Brand sweetened condensed milk
3 1/2 oz. fresh squeezed lemon juice
graham cracker pie crust made with brown sugar (use recipe on box of graham crackers)
heavy (whipping) cream, whipped without sugar
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In blender, mix avocado and milk thoroughly then blend in lemon juice. Pour immediately into pie crust (it starts setting up fast). Top with unsweetened whipped cream (The pie is so sweet that the unsweetened cream is a nice balance) and refrigerate for a few hours.
Hope you enjoy it!

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Avocado Update: Lately I’ve run across some other great avocado dessert recipes so I’ve decided to share those with you too. I think the most interesting one is the Chili-Lime Avocado Ice Cream found at The Weekly Dish, a great site I recently stumbled across. The ice cream combines the flavors of avocado, coconut, lime, and jalapeno peppers…yum! Another one is the Creamy Avocado Milkshake over at one of my favorite sites, The Traveler’s Lunchbox. For some great information on avocados and yet another sweet avocado drink recipe, visit this installment of NPR’s Kitchen Window.

Blueberries, Blueberries, Blueberries!

August 7, 2006

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As you might have guessed from the pancakes I made, I love blueberries! One of my favorite ways to eat fresh blueberries is with cottage cheese but I also love them in yogurt or on cereal. And of course in desserts…especially blueberry pie! I don’t find a lot of fresh blueberries here but I have found that frozen ones work just as well in most recipes.

I found this recipe on a great blog called Farmgirl Fare. It combines two of my favorite things…oatmeal cookies and blueberries! These are called breakfast bars but if you don’t like sweets for breakfast, these make a great dessert…especially served with some vanilla ice cream!

As farmgirl points out at the end of her recipe, blueberries are really good for you! So if you’re gonna splurge and eat dessert, why not make it one that at least offers some health benefits? In fact, this dessert is twice as good for you because it’s also filled with oats, another one of the world’s healthiest foods! I know, I know, the blueberries and oats don’t make all the calories from the butter and sugar disappear. But wouldn’t you feel better eating a homemade blueberry bar rather than some preservative-filled, prepackaged junk food?

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Just Peachy

August 3, 2006

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What’s better than eating fresh, sweet, peaches over the kitchen sink with juice dribbling down your chin? Maybe nothing. Or maybe, some peach cobbler fresh out of the oven served warm on top of your favorite vanilla ice cream.

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A couple of years ago, I discovered something simple that changed the way I cooked. Fresh grated nutmeg. Maybe I’m one of the few who hadn’t caught on to this simple trick but I’m putting the word out, just in case there are others who haven’t been converted! Not only does fresh grated nutmeg make a world of difference in your desserts (i.e. Peach Cobbler), it will turn your ordinary béchamel sauce into something unforgettable. Try it with spinach, egg dishes, French toast; you’ll see what I mean.

With all the special gadgets dedicated to grating nutmeg, one might think that it was a difficult task! I’ve seen everything from “professional quality” microplane graters to cute, miniature graters to store in your spice cabinet. You can even find antique silver nutmeg graters. But I’ve found that I get by just fine by grating it on the side of my cheapo, very untrendy box grater (you know, the side that will rip the skin right off your knuckles, if you’re not careful!). It works just fine and you really don’t have to apply much pressure.

Well all this talk about nutmeg really is leading us back to peach cobbler, I promise! I discovered that fresh grated nutmeg tastes wonderful with fresh peaches in my favorite dessert. You can use this recipe or you can stick with your old standby cobbler recipe but just try it once with a few dashes of fresh nutmeg and see if you’ll ever want it any other way!

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Fresh Peach Cobbler

Filling:
4 C. sliced fresh peaches
1/3 C. brown sugar
fresh grated nutmeg
1 T. flour
Pinch of salt (optional)

Topping*:
1 C. all-purpose flour
1/4 C. sugar
1 t. baking powder
Pinch of salt (optional)
3 T. cold butter, cut into small pieces
1 beaten egg
3 T. milk

  1. Preheat oven to 375 degrees.
  2. In a medium bowl, mix together peaches, sugar, flour, a couple dashes of fresh grated nutmeg, and salt (if using); set aside.
  3. In a separate bowl, mix flour, sugar, baking powder and salt.
  4. Add butter and cut in with pastry blender or rub butter into flour with fingertips until mixture resembles coarse crumbs.
  5. In a separate bowl, beat the egg and milk together.
  6. Add the egg mixture all at once to the flour mixture.
  7. Stir just until combined–don’t overmix!
  8. Pour peach mixture into a small baking dish (8”x8”x2”). Drop topping mixture by large spoonfuls over the top of the peaches.
  9. Bake for 30 minutes in a preheated 375 degree oven. Topping is done when golden brown and a toothpick inserted into the center comes out clean.
  10. Serve warm with ice cream and then eat the rest cold for breakfast!

* The topping part of the above recipe comes from Better Homes and Gardens New Cook Book.

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Mini cherry cheesecakes

July 28, 2006

Mini Cherry Cheesecakes

Today I finally decided to try out the mini cheesecake pan that I got on clearance from Crate and Barrel a while back. It came with a recipe, so I decided to start with that before trying anything too fancy. I ended up using a graham cracker crust rather than the one with ground nuts that they suggested. These were really easy to make and every single one of them turned out perfect (which doesn’t happen too often around here!). Although Crate and Barrel doesn’t seem to be selling the pans anymore, they are available at lots of other places including Amazon. I plan on buying another one soon!

 

On to the recipe! Read the rest of this entry »