Today is Springtime at its best on Cape Cod— robins chirping, rabbits and squirrels scampering about, flowers blooming everywhere.
Put’s me in the mood to try a fresh new cookie recipe, and I have indeed found one! Crunchy, rich, with added coconut and a bit of almond flavoring—I ended up making a second batch, as I know they’ll be needed for upcoming events.
For years, rhubarb has long been one of my favorite fruits. Always a bit of a wild child in the fruit family (since most people don’t have any idea what to do with it), I’ve loved it since I was a kid and always looked forward to my mom’s strawberry rhubarb pie – which I deemed ‘the best!’ When we moved to New England back in 1981, my great grandmother (who embodied Tasha Tudor) gave us her heirloom rhubarb plant to take with us. After 37 years, it’s still thriving in my mother’s garden!
This Mother’s Day, I decided to ‘pay it forward’ with a pie for mom and then my creative juices got going when, after delivering the pie, I left with a huge bag of freshly picked rhubarb from Grandma’s plant! So, next came this old fashioned pudding cake. Eaten warm, straight out of the dish, or with a squirt of whipped cream or a scoop of ice cream, it is melt-in-your-mouth goodness that will keep you going back for more. Super simple and quick to make, it’s the perfect go-to dessert for company or to make for your family after a long day. It can be made gluten free as well. Enjoy!
Cover the bottom of a buttered glass 8 or 9 inch square pan with rhubarb and strawberries.
Mix 3/4 cup sugar, butter, baking powder, salt, extracts, milk and flour together and pour over fruit. Mix remaining sugar and cornstarch; sprinkle over mixture in pan. Pour boiling water over the top- this will create a wonderful pudding around the fruit in the bottom of the pan.
Bake at 375°F for 40 to 45 minutes or bubbly and golden.
You can see that the sugar topping creates a glaze on the top of the cake, something like a creme brulee, as well as creating the pudding at the bottom. Serve warm in a bowl with ice cream or whipped cream, or let it cool a bit, slice and invert on your plate to show off the pudding. You may also substitute a gluten free flour blend for the flour - you may need to adjust the cooking time.
What shall we make for Easter Dinner dessert??? This is the question I kept asking myself all week. I have an idea, and someone else has offered me theirs, but before making the final choice, I decided to take a poll. I randomly asked six different sisters to answer this question. What immediately comes to mind when you think of choosing a most favorite Easter dessert?
Five out of six said “…something light and fluffy.” Four out of six said “…cool and creamy.” Three out of six said “…something lemony.” Two out of six said “…white or light yellow.” Interestingly enough, each of our desserts fit these descriptions, so we ingeniously combined them into one spectacular creation which we hope that many will enjoy!
Preheat the oven to 350 F and arrange an oven shelf in the bottom third of the oven. Sift the flour and 3½oz of the sugar together in a bowl and set aside.
Whisk the egg whites in a large bowl with an electric hand whisk or mixer on a high speed for one minute until frothy. Add the lemon zest, lemon juice, cream of tartar and salt and continue whisking for 2-3 minutes, or until soft peaks form when the whisk is removed from the bowl. Increase the speed and add the remaining 7oz of sugar, one tablespoon at a time to form firm, but not stiff peaks.
Sprinkle over one-third of the flour mixture and fold gently to combine. Repeat with the remaining two-thirds of the flour mixture folding gently to keep as much air in the mixture as possible.
Transfer the batter to a 10 inch angel food cake pan. Gently run a knife through the center of the batter to remove any pockets of air. Cook for 45-50 minutes, or until a skewer inserted into the center comes out clean.
Remove from the oven and immediately turn upside down onto the tin’s cooling legs, or place over the neck of a wine bottle. Leave to cool for at least one hour.
Run a knife around the inner and outer edges of cake to remove it from the pan. Invert onto a plate. Carefully use a palette knife to separate the cake from the base of the pan. Leave to cool on a wire rack.
To Make the Lemon Curd:
Mix the egg yolks, sugar, lemon juice and lemon zest together in a large pan. Cook over a low heat, stirring with a wooden spoon, making sure to stir the sides and base of the pan.
Cook for 5-7 minutes, or until the mixture coats the back of a spoon. Remove from the heat and stir in the butter. Pass through a sieve into a large jug. Fill two 12 oz glass jars with the lemon curd and seal with lids. Cover the remaining curd with cling film and leave to cool.
To Make the Meringue Layers:
Preheat oven to 275. In a mixer, beat the egg whites on medium speed until foamy. Switch to high speed and gradually beat in the sugar until stiff and glossy peaks form and sugar is dissolved. Add the vanilla.
Remove beater whisk and by hand, gently fold in 1/2 cup sliced almonds.
Line two sheet pans with baking paper and trace two circles of the base of the angel food cake pan - 10" diameter on each. Divide meringue between the two circles and form into rounds - staying 1/4" within the border - they will be about 3/4" high. Sprinkle with the additional 2 Tbsp of sliced almonds.
Bake at 275 degrees for 3-35 min. or until golden and crisp. Remove from oven and cool on a rack.
Cut the Angel food cake in half horizontally
On the bottom layer, spread some lemon curd, followed by cool whip, meringue layer, then the top of the angel cake spread with lemon curd, cool whip and then the top meringue layer.
This can be frozen and pulled out when ready to serve.
A lovely presentation for Easter and not as difficult as it sounds.
You can always make a box angel cake mix in place of the homemade one and you could buy a jar of lemon curd, but it's just not like the real deal!
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“Old Cape Cod”…home of the Cod, home of the Oyster, the Quohog and the Clam. Home of the Beach Plum and Rose Hip, and also of the Cranberry, now at the very peak of its season!
I am fortunate to have lived here for many years, and one of my most favorite sights in the late fall is that of the bright afternoon sun shining on the cranberry bogs, catching their sparkle….like beautiful gems or jewels reflecting the light as they wait to be harvested. Over my years here I have accumulated quite a collection of typical Cape Cod recipes. One of my favorites is this beautiful Cape Cod Cranberry Torte, lovely looking, luscious tasting — at any time of the year, but particularly at this snowy, winter season.
This is a guest blog from one of our Swedish Sisters
This year, it was possible to make these Swedish pepparkakor cookies a little earlier than usual. It makes me happy, and helps me remember for a moment where I came from, and that God is in charge of all the little things in our lives. It is my great-grandmother’s recipe from Tidaholm, Sweden. I don’t know why it is that cookies have become a tradition around the season of Christmas in particular, except for the fact of celebrating the most important birthday of all!! But these little cookies, for me, have always been a part of that celebration, with their trinity of spices that scent the kitchen when baked . . cinnamon, cloves and ginger. Not to mention, the smiles that come to people’s faces every single time!
Gift giving for Sisters can present a bit of a challenge since we aren’t able to simply just “go shopping” at any time. As a result, many handcrafted items and homemade food gifts are produced especially around Christmas time. Last night the convent kitchen was a veritable hub of gift making!
At the baking end of the room one sister was shaping cranberry shortbread cookies. At the stove another was cooking up the filling for egg rolls. At the opposite end of the room yet another was mixing up ingredients for her mothers’ favorite dessert, Tiramisu. After a recent visit to Italy her mother had as she herself put it “fallen in love” “with all things Italian” and this dessert was one of those things. Although not what would have occurred to me as a Christmas gift, it had made such a hit with her when she received it on her birthday, I know this will be no less thrilling to her at this special holiday.
Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from the heat and whip yolks until thick and lemon-colored and let cool.
Add Mascarpone to whipped yolks, beat until combined.
In a separate bowl, whip cream to stiff peaks.
Fold the whipped cream in the mascarpone sabayon mixture and set aside.
Mix the espresso (or strong coffee) and coffee liquor together. Dip the lady fingers into the mixture just long enough to get them wet.
Arrange the lady fingers in the bottom of a 9 inch square baking dish.
Spoon half the mascarpone cream filling over the lady fingers.
Repeat process with another layer of lady fingers add another layer of cream.
Refrigerate 4 hours or overnight and dust with cocoa before serving.