Wednesday, October 26, 2011

Easy-Easy Pear Sauce

One of my favorite simple-simple desserts, just pears sautéed gently in a little maple syrup and flecked with ginger. It's a light touch for a bite of sweetness for a weeknight dessert, also wonderful on pancakes and in smoothies.

Easy-Easy Pear Sauce

So yes, autumn is settling in here in Missouri, the leaves showing signs of color to come. Soon those leaves will flutter from on high. Soon, as we walk, the dog will push her nose into piles of leaves that line the streets. Is that the scent of a mouse? another dog? or just the fun of nosing crackly bits of fresh air and dying chlorophyll? The sounds of crickets – or are they katy-dids? – emerge from cracks alongside the house. A box turtle has taken up winter residence in a window well.

Here in eastern Missouri, we’re blessed by four seasons. Is fall the most wondrous of all?

ALANNA’s TIPS My favorite weeknight dessert is a small serving of Greek yogurt topped with a little fruit, savored one tiny spoonful at a time. With Easy-Easy Pear Sauce, I allow one pear for two people, it’s plenty.
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite easy fruit dessert recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. Follow Kitchen Parade on Facebook!

EASY-EASY PEAR SAUCE

Hands-on time: 5 minutes
Time to table: 15 minutes
Serves 4, easily adapted for 1 or 2 or many
  • 4 tablespoons maple syrup or sugar-free syrup
  • 4 ripe pears, cored and sliced
  • Sprinkle of powdered ginger
  • Juice of 2 lemons (about 4 tablespoons)
  • 2 teaspoons corn starch

In a skillet, combine the maple syrup, pears and ginger, gently cook until the pears are warmed through and soft, about 5 minutes.

Meanwhile, in a small bowl, stir together the lemon juice and corn starch. Stir into the warm pears and cook for about 1 minute, until slightly thick and bubbly.

Serve alone warm, or draped over yogurt, or alongside warm gingerbread, or as a pancake syrup. Any leftover? The next morning, whiz the pear sauce with a little milk for a pear smoothie.

NUTRITION ESTIMATE Made with Sugar-Free Syrup/Maple Syrup, Per Serving: 136/163 Calories; 0g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 28/3mg Sodium; 37/43g Carb; 6g Fiber; 23/30g Sugar; 1g Protein; Weight Watchers 2/2.5 Old Points & 4/4 PointsPlus

This Week, Years Past

Chicken Cider Stew Mashed Sweet Potatoes Roasted Sweet Potatoes Turkey Sweet Potato Soup Creamy Wild Rice Soup Acorn Squash with Quinoa & Cherries Weeknight-Easy Rolls No-Knead English Muffin Bread Lamb with Lemon & Oregano Snickers Cookies on Sticks (or NOT)

This Week, Elsewhere

Meatloaf with Bourbon Ketchup from The Bleeding Deacon
My Column in the St. Louis Post-Dispatch

Babe's "Naked" Fruit & Veggie Salad
A Veggie Venture


What's Fall LIke in Your Part of the World?

Let me know in the comments!

In the Missouri countryside, fall color reaches its peak in mid- to late-October. These photos were taken last year in the Missouri Ozarks in a wild place mostly used for hunting and fishing. But it's warmer in the 'heat island' of St. Louis and the trees are different, so color won't reach its peak in the city until the last week in October or even the first week in November.

Fall in Missouri


left - Leaves reflecting off the lake.
right - Brilliant color in the woods.

Fall in Missouri


top - Leaves in a spring-fed stream.
bottom - My dog Lady between fronds of goldenrod.


More Sweets for Fall

(hover for a description, click a photo for a recipe)
Autumn Pumpkin Bread Homemade Applesauce Molasses Cookies


Shop Your Pantry First

(helping home cooks save money on groceries)





© Copyright 2003 Kitchen Parade



Wednesday, October 19, 2011

Apple Pudding Cake with Cinnamon Butter Sauce

My sister's recipe for a simple, rustic apple cake that’s dark with cinnamon and then, to top it all off with a little heaven? drizzled with a sweet cinnamon and butter sauce. And look who helped "Auntie Al" bake the cake, that's Bella!

Apple Pudding Cake with Cinnamon Butter Sauce

“Have you seen our new cookbook?” asked my sister as we sipped coffee the first morning of my visit last week. We were both still in PJs and the sun had yet to appear across the Texas great plains but yes, already we were talking recipes. :-)

Adanna is rightfully proud of her church’s efforts. The new cookbook has a hard cover but keeps the familiar plastic comb that makes church-style cookbooks so easy to keep open on the counter. (For anyone looking to publish a church or group or family cookbook, she says her church had great luck with their publisher, Morris Press Cookbooks from Kearney, Nebraska.)

Adanna contributed five recipes but it was her recipe for Apple Pudding Cake that first caught my eye. “Haven’t you made that yet?” she asked with surprise, trying not to sound just a little bit peeved.

Ooops. Adanna first shared her recipe in the family cookbook we published in 2002. That’s how far back it goes, what a favorite it is with her family. And me, I’d missed it. :-(

So when her family gathered on Saturday, I took to the kitchen with seven-year old Bella and we made the cake together in just a few minutes and it was warmly –– WARMLY –– received. After dinner, the young men at the table almost-willingly tackled the dishes, just to earn rights to the last two squares.

This is a simple rustic apple cake that’s worth sharing, at the table, in church cookbooks, from family to family, from generation to generation. It’s that simple. It’s that good.

ALANNA’s TIPS Adanna's flour was a mix of all-purpose and whole wheat pastry flour. The extra nuttiness was very good! I wouldn't hesitate to make this cake with half or all whole wheat flour. When a child is “helping” make the cake, you might want to cream the butter and sugar, assemble the dry ingredients, peel the apples and then, at the end, combine the three. This way, the apples don’t turn brown but the leavening doesn’t weaken from an apple-peeling delay. Our apples were unevenly chopped. The small pieces “melt” into the cake but I liked having a few larger pieces too, just enough to visually identify that it’s an apple cake.

APPLE PUDDING CAKE with
CINNAMON BUTTER SAUCE

The apples “melt” into the moist cake
Hands-on time: 15 minutes
Time to table: 1 hour
Makes 8x8 or 9x9 cake
    CAKE
  • 1/4 cup (1/2 stick) butter, room temperature or melted and cooled
  • 3/4 cup brown sugar
  • 1 large egg
  • 1 cup flour, fluffed to aerate before measuring (see TIPS)
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon table salt
  • 2 cups peeled and finely chopped apple (from about 2 large apples, see TIPS)
    CINNAMON BUTTER SAUCE
  • 1/4 cup butter
  • 1/2 cup sugar
  • 1/4 cup half ‘n’ half
  • 1/2 - 1 teaspoon cinnamon

CAKE Preheat oven to 300F. Lightly butter a 8x8 or 9x9 cake pan.

In a mixing bowl, cream butter and brown sugar until light and fluffy with an electric mixer. Add egg and beat until fluffy.

In a small bowl, stir together the flour, baking soda, cinnamon, nutmeg and salt. Mix into butter mixture, just until mixed.

With a spatula, fold in apples. Turn into cake pan and bake for 25 to 35 minutes until top is crinkly and a knife inserted into the center comes out clean. Let cool.

To serve, cut into squares and drizzle warm sauce over top.

CINNAMON BUTTER SAUCE In a small saucepan, combine all sauce ingredients and stir over medium heat just until ready to boil. Can be made ahead and rewarmed just before serving.

NUTRITION ESTIMATE Per Square, Assumes 9 Squares: 286 Calories; 11g Tot Fat; 7g Sat Fat; 53mg Cholesterol; 292mg Sodium; 44g Carb; 1g Fiber; 32g Sugar; 3g Protein; Weight Watchers Old Points 6, PointsPlus 8 This recipe has been Adanna-sized and 'Alanna-sized' with reductions in sugar and fat and increases in fiber with whole-wheat flour.

Apple Pudding Cake with a Drizzle of Cinnamon Butter Sauce


Apple Pudding Cake with Cinnamon Butter Sauce
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite apple recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

This Week, Years Past

Best-Ever Oatmeal Bread Molasses Cookies & Molasses Ice Cream Mocha Morsels Balkan Sausage Stew Extra-Crispy Apple Crisp Pan de Muerto (Bread for Day of the Dead)

This Week, Elsewhere

Tilapia with Sautéed Vegetables from Down Under
My Column in the St. Louis Post-Dispatch

Roasted Delicata Squash
A Veggie Venture


More Favorite Apple Recipes

(hover for a description, click a photo for a recipe)
Estonian Apple Cake Baked Apples Mexican Fruit Salad

Shop Your Pantry First

(helping home cooks save money on groceries)





© Copyright 2011 Kitchen Parade