On restaurant menus desserts are a good moneymaker for the establishment.
Even in family eateries you can expect to pay $5 or more for a slice of pie, cake or a crumble. These popular desserts are purchased in a "thaw and serve" or in a "ready to bake" form and earn the restaurant a nice profit.
The quality of these desserts are good. There have been dramatic improvements in freezing technologies and formulas, resulting in a wide selection of good quality frozen desserts. Eclairs, pies, loaves, cheesecakes are purchasable from retail and wholesale food service sources.
Also improved are the yeast goods because of great dough conditioners and instant yeasts. It is common knowledge that dinner rolls and baguettes coming warm and "freshly baked" to your table in most restaurants are from frozen dough products.
The motivation behind these innovations were the relative shortage of well qualified baking and pastry professionals, and a strong desire from management for consistent quality products at the most reasonable and predictable costs.
For homemakers, desserts can be an easy means to culinary success.
There is nothing like a suitable dessert to complete a meal at home or in a restaurant.
There a few simple rules to follow.
When selecting a dessert take into consideration the main course; the heavier the dinner the lighter the dessert should be.
As well, consider the time of the year: in colder months a more robust dessert is welcomed by most. But in the summer and fall, fresh fruit and lighter desserts are perfect.
Preparing homemade desserts simply means that you are making and serving a particular item for about half the cost of a store-bought item. A special bonus is the precise knowledge of what went into producing the dish. This factor seems to be increasingly important for many consumers.
In this column we have four great dessert recipes for you, all made with natural ingredients.
LEMON-APPLE CAKE
Crust:
1 cup graham cracker crumbs
2 tbsp brown sugar
1/3 cup butter, melted
* cup very finely chopped walnuts
Filling:
12/3 cup evaporated milk, chilled
2* tbsp unflavored gelatin
a cup boiling water
* lb cream cheese
2 cups apple sauce
1* tsp vanilla
Measure and line up all ingredients. Combine crumbs, brown sugar, melted butter, and the chopped walnuts. Firmly press the mixture onto the bottom and sides of a sprayed eight-inch springform pan. Bake in a preheated 350F oven for 15 minutes. Remove from oven and cool. Gently mix together the gelatin and the hot water. Whisk until smooth, allow to cool. Combine the cream cheese and sugar. Mix until smooth and creamy. Stir in the apple sauce, vanilla and the cooled gelatin mixture, Mix well. Chill until the mixture begins to thicken. Gradually add the chilled evaporated milk and whisk vigorously. Pour into the springform pan and garnish with extra walnuts. Chill until firm, at least five to seven hours.
PINEAPPLE-BANANA CAKE
* cup butter (1)
a cup sugar
1 large egg, well beaten
2 cups all-purpose flour
2 tsp baking powder
* tsp salt or to taste
a cup milk
1 ripe banana mashed
1/3 cup butter (2)
2/3 cup brown sugar
1 cup crushed pineapple, drained
* cup chopped pecans
Cream butter (1) and sugar. Add the beaten egg and mix well. Sift the flour, baking powder and salt. Add gradually with the milk to the butter and sugar mixture. Fold in the mashed banana. Melt the butter (2) and sprinkle on the bottom of a cake pan which has been well buttered. Carefully place the crushed pineapple and the crushed pecans on the surface. Pour the batter over this mixture and bake in a preheated 350F oven for 25-35 minutes. Remove from oven and cool.
SOUR CREAM APPLE PIE
Pie pastry:
1* cups all-purpose flour
- tsp salt or to taste
* cup butter
Ice water as needed
Filling:
6 B.C. tart cooking apples
a cup sugar
1* tsp ground cinnamon
* tsp nutmeg
2 tbsp all-purpose flour
- tsp salt or to taste
2/3 cup 14% MF sour cream
Sift together the salt and the flour. 'Rub' in the butter until it is at a small pea stage. Add the water (about three to four tablespoons) and combine; do not over work. Halve and roll out both pieces. Preheat oven to 400F. Peel the apples and slice thinly. In a bowl mix together the sugar, salt, cinnamon, nutmeg and the flour. Select a nine-inch pie plate and cover the bottom with half of the rolled out pastry. Place in the apple mixture. Pour the sour cream on top. Brush the edge with a little egg wash and place the second pastry piece on the top. Seal the edges and brush the top with egg wash. Cut small slits on the top to let the steam escape. Bake in the oven at 400F for 10 minutes and lower the temperature to 350F and bake for 40 minutes or longer as needed.
CHOCOLATE FLUFF PUDDING
* cup granulated sugar
2 tbsp all-purpose flour
* tsp salt or to taste (1)
2 egg yolks, well beaten
1 egg, well beaten
2 cups scalded milk
1 tsp vanilla (1)
* cup icing sugar
2 egg whites, stiffly beaten
1 oz. semi sweet chocolate, melted
* tsp vanilla (2)
1/8 tsp salt (2)
Measure and line up all ingredients. Select a double boiler and combine sugar flour, salt (1), egg yolks and the beaten egg. Gradually add the scalded milk stirring constantly. Cook while stirring until it thickens. Cool and add vanilla (1). Pour into individual serving cups and chill. Beat the egg white and the icing sugar until soft peak is reached. Slowly add the melted chocolate, salt and the vanilla (2) whisk to a stiff peak stage. Chill. When ready to serve, top the pudding cups with the fluff.
Send your questions on any culinary topics to A Chef in Your Kitchen, PO Box 18627, Delta, BC V4K 4V7. Or send an e-mail to pokochef@telus.net.
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