Welcome To Diana's Desserts Newsletter
Edition Number #5 March 2, 2003 Welcome Home Baker's and Friends,---------------------------------------------------------- I can't believe that it's March already and how fast this year seems to be going by. It's almost spring time. Doesn't it seem like Christmas was just the other day? Spring is "just around the corner" as they say, and it's almost time to start thinking about making warmer weather desserts. Some really nice fresh fruit is starting to appear in the produce section of our supermarkets and soon it will be time to start taking advantage of them, making desserts such as delicious quick breads, scones, tarts, pies, etc. Also, March 17th is St. Patrick's Day and in this edition of Diana's Desserts Newsletter I will share with you some treats to celebrate this very much loved Irish holiday. Also I will be giving you a little history of St. Patrick's Day. As always, included in each edition of my newsletter, there is a Guest Submitted Recipe of the month. This recipe will be the Recipe of the Week on Diana's Desserts website from Sunday March 2nd thru Saturday March 8th. This month the recipe is for Lemon Meringue Pie. I hope you enjoy this edition of my newsletter, and as always please let me know if you've made any of the desserts and how they turned out. I am always interested in your comments and feedback. Guest Submitted Recipe for March ---------------------------------------------------------- Lemon Meringue Pie Servings: 8 Comments: This is a very smooth, lemony and rich pie. It makes a super special dessert! Ingredients: 1 cup sugar 1/4 cup cornstarch 1 1/2 cups cold water 3 egg yolks, slightly beaten Grated peel of 1 lemon 1/4 cup lemon juice 1 tbsp. margarine 1 baked 9-inch pie shell 3 egg whites 1/3 cup sugar Instructions: Preheat oven to 350 degrees F (180 C). In medium saucepan combine 1 cup sugar and cornstarch. Gradually stir in water until smooth. Stir in egg yolks. Stirring constantly, bring to boil over medium heat; boil 1 minute. Remove from heat and stir in next 3 ingredients (the grated lemon peel, lemon juice and the margarine). Spoon hot filling into baked 9-inch pie crust. In small mixer bowl beat egg whites at high speed until foamy. Gradually beat in the 1/3 cup sugar until stiff peaks form. Spread evenly over filling; sealing to crust. Bake in 350 degree F (180 C) oven for 15-20 minutes or until golden. Cool on rack; refrigerate. Makes 8 servings Source: My Grandma Submitted By: Pat Wynn Thank you Pat for being so kind to submit your Grandma's recipe for this lovely Lemon Meringue Pie..........Diana Click here to view recipe and photo of Lemon Meringue Pie on Diana's Desserts Website. St. Patrick's Day Desserts ---------------------------------------------------------- Irish Coffee Cheesecake Servings: 8-10 Comments: It's a cheesecake with "blarney". A creamy, thick sweet cheesecake on a sweet cocoa crust. Ingredients: For the Crust: 16 tbsp. (2 sticks) cold unsalted butter, cut into small pieces 1/2 cup granulated sugar 1 1/4 cups all-purpose flour 1/4 cup rice flour 1/2 cup cocoa powder Large pinch of salt For the Cheesecake: 1 1/2 lb. cream cheese, at room temperature 1 cup granulated sugar 4 eggs 1 lb. sour cream 1/3 cup Irish Whiskey 2 tbsp. instant espresso powder For the Glaze: 1/2 cup firmly packed dark brown sugar 2 tbsp. Irish Whiskey (optional) 8 tbsp. (1 stick) unsalted butter 1/4 cup heavy cream Cocoa powder for dusting Whipped Cream, for garnish Instructions: To make the crust, in the bowl of an electric mixer fitted with the flat beater, combine the butter, granulated sugar, all-purpose flour, rice flour, cocoa powder and salt. Mix on low speed until the dough comes together. Roll out the dough into a 9-inch round. Pat the dough into the bottom of a 9-inch springform pan. Refrigerate for at least 30 minutes or as long as overnight. Preheat an oven to 300 degrees F (150 C). Bake the crust for 30 minutes. Let cool completely. To make the cheesecake, have a pot of hot water ready. In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on medium speed until smooth. Add the granulated sugar and beat until smooth. Add the eggs 1 at a time, beating well after each addition. Stir in the sour cream, the espresso powder, the whiskey and mix until smooth. Spread the batter evenly over the crust. Place the springform pan in a large roasting or baking pan, then place on the oven rack. Carefully fill the roasting pan halfway with hot water. Bake for 1 1/4 to 1 1/2 hours. To test for doneness, gently shake the pan; the cheesecake should be set from the center to the edges but not dry. Transfer the pan to a wire rack and let cool for 30 minutes, then refrigerate until chilled throughout, about 1 hour. To make the glaze, in a small, heavy saucepan over low heat, combine the brown sugar, butter and cream. Heat until the sugar dissolves, then increase the heat to high and bring to a boil. Reduce the heat to medium and cook, stirring constantly, until thick and smooth, add the whiskey. Let cool to room temperature. When ready to serve, remove the cheesecake from the refrigerator and transfer to a large serving plate. Cut with a hot, dry knife. Drizzle slices with the caramel glaze and dust with cocoa powder. Serve with a dollop of whipped cream. Serves 8-10 Click here to view recipe and photo of Irish Coffee Cheesecake on Diana's Desserts Website. St. Patricks Day Cupcakes ---------------------------------------------------------- Servings: Makes 18 cupcakes Comments: Celebrate the luck O' The Irish by serving these festive cupcakes for dessert. Kids and leprechauns alike will love the color and the loads of chocolate chips inside, and they'll also have alot of fun helping you make these tasty cupcakes. Be sure to have adult help with the baking. Ingredients: 1-3/4 cups all-purpose flour 1 4-serving-size package instant pistachio pudding mix 3/4 cup miniature semisweet chocolate pieces 2/3 cup sugar 2-1/2 teaspoons baking powder 1/2 teaspoon salt 2 beaten eggs 1-1/4 cups milk 1/2 cup cooking oil 1 teaspoon vanilla or 1/4 teaspoon almond extract 1/2 of a can (store bought) cream cheese frosting (1 cup) Green colored sugar 1/2 cup candy-coated milk chocolate pieces Instructions: 1. Preheat oven to 375 degrees F (190 C). Grease muffin cups or line with paper bake cups. In a large mixing bowl stir together flour, pudding mix, chocolate pieces, sugar, baking powder, and salt. In a small bowl combine beaten eggs, milk, oil, and vanilla or almond extract. Stir into flour mixture just until combined. Fill muffin cups 2/3 full. 2. Bake in a 375 degree F (190 C) oven for 18 to 20 minutes or until golden brown. Cool on a wire rack. Frost with cream cheese frosting; sprinkle with green sugar, then milk chocolate pieces. Makes 18 cupcakes. Make-Ahead Tip: Up to 2 weeks ahead, prepare and bake the cupcakes but do not frost them. Wrap and freeze the cupcakes. Thaw and frost before serving. Source: Better Homes & Gardens Click here to view recipe and photo of St. Patrick's Day Cupcakes on Diana's Desserts Website. Guinness Cake-Also known as Porter Cake ---------------------------------------------------------- Porter is a type of Dark Irish beer, not now as widely available as it once was. It is not as strong as stout but Guinness, Murphy's or other Irish stout can be substituted in this recipe if mixed fifty-fifty with water. This cake is quick and easily made, and though it tastes good fresh from the oven, it is best kept for about a week in an airtight container. Porter or Guinness is made commercially in Ireland and is exported all over the world. It is especially popular during the St. Patrick's Day holiday. Guinness Cake (Also known as Porter Cake) Makes 12 servings Ingredients 175g/6oz. butter 450g/1lb. mixed dried fruit (currants, raisins and sultanas)) Zest and juice from 1 orange 175g/6oz. light muscovado sugar (or light brown sugar) 200ml/7fl oz. Porter or Guinness Stout 1 tsp. baking soda 3 eggs, beaten 300g/10oz. plain flour 2 tsp. mixed spice (or pumpkin pie spice) For the Topping: 2 tbsp. flaked almonds 2 tbsp. demerara sugar Method 1. Preheat oven to 150C/300F/Gas Mark 2. Grease and line (with parchment or wax paper) the base of a 20cm/8inch round deep cake pan. Put the butter, dried fruit, orange zest and juice, sugar and porter (or Guinness) in a large pan. Bring slowly to the boil, stirring until the butter has dissolved, then simmer for 15 minutes. Cool for 10 minutes, then stir in the baking soda. The mixture will foam up, but don't worry this is just the baking soda doing its work. 2. Stir the beaten eggs into the pan, then sift in the flour and spice and mix well. Pour into the prepared pan, smooth the top with the back of a spoon and sprinkle with flaked almonds and demerara sugar. Bake for 1 1/4 to 1 1/2 hours until a skewer or toothpick inserted in the center of the cake comes out clean. 3. Cool cake in the pan for 15 minutes; then turn out and remove the paper and leave to cool completely on a wire rack. Ideally, return to the pan for a couple of days. Makes 12 servings. Source: BBC Online Recipe adapted from Good Food Magazine Click here to view recipe and photo of Guinness Cake on Diana's Desserts Website. Irish Coffee ---------------------------------------------------------- Servings: 1 Comments: A little History of the famous "Irish Coffee". The Buena Vista, San Francisco, California USA "Irish Coffee was concieved by bartender Joe Sheridan at Shannon Airport, Ireland. Patrons would approach the small bar shivering and ask for a heart warmer. The blend of Irish Whiskey, piping hot coffee topped with cool cream was just the trick. In 1952 Stanton Delaplane, an international travel writer, discovered this treat and brought it home to bartender Jack Koeppler at the Buena Vista. Here they attempted to recreate the magnificent drink without success. The cool cream float kept sinking. Koeppler visited the Shannon Airport to learn from the drink's creator, and the rest is history". For an alcohol-free version, try it without the Irish Whiskey, and add a little Vanilla Extract and a sprinkle of Cinnamon. Ingredients: 1 Jigger Irish Whiskey Strong coffee Heavy cream Brown sugar For Alcohol-Free Irish Coffee: Omit the Irish Whiskey Add 1/8 teaspoon Vanilla Extract Add a sprinkle of ground cinnamon over the cream Cinnamon stick to garnish (optional) Instructions: Fill glass with hot water to pre-heat it empty. Pour piping hot coffee into warmed glass until it is about 3/4 full. Add 1 tablespoon brown sugar and stir until completely dissolved. Blend in Irish Whiskey. Top with a collar of slightly whipped heavy cream by pouring gently over a spoon. Enjoy while piping hot. Makes 1 serving Source: The Buena Vista, San Francisco California, USA Click here to view recipe and photo of Irish Coffee on Diana's Desserts Website. Emerald Isle Lime and Fruit Cream Cheese Mold ---------------------------------------------------------- In Ireland, gelatin or Jello is known as "jelly", so if you ever hear an Irish person refer to what we know here in the USA as "jello", you'll know what they mean when they say "jelly". The colors of the Irish flag are green, orange and white. Here is a dessert that's fits right in with the theme of St. Patrick's Day. Don't forget to serve this dessert with vanilla ice cream or whipped cream to finish off the colors of Ireland. Preparation Time: 30 minutes Total Time: 5 hours, 30 mins Makes 10 servings Ingredients 1 can (16 oz.) peach halves, undrained 1 package (8-serving size) lime flavor gelatin* 1-1/2 cups cold ginger ale** (see substitution below) 2 tbsp. fresh lemon juice 1 pkg. (8 oz.) cream cheese, softened Vanilla Ice Cream or Whipped Cream, to serve with gelatin mold *Note: You may use 2 packages (4 serving-size each) lime flavor gelatin for 1 package (8-serving size). Instructions: Drain peaches, reserving liquid. Add water to liquid to measure 1-1/2 cups; bring to boil in small saucepan. Chop peaches, set aside. Stir boiling liquid into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold ginger ale (or water, if using) and lemon juice. Pour 1 cup of the gelatin into 5-cup mold. Refrigerate about 30 minutes or until slightly thickened (spoon drawn through leaves definite impression). Arrange some of the peaches in mold, pushing into gelatin in mold. Meanwhile, gradually add remaining gelatin to cream cheese in large bowl, mixing with wire whisk until well blended. Refrigerate about 30 minutes or until slightly thickened (consistency of unbeaten egg whites). Stir in remaining peaches. Spoon over gelatin layer in mold. Refrigerate 4 hours or until firm. Unmold. Serve gelatin with vanilla ice cream or whipped cream. Store leftover gelatin mold in refrigerator. How To Unmold Gelatin Dip mold in warm water for about 15 seconds. Gently pull gelatin from around edges with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate; Holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate. **Substitution: You may substitute water for the ginger ale in this recipe. Makes 10 servings. Source: Diana's Desserts Click here to view the recipe and photo of Emerald Isle Lime and Fruit Cream Cheese Mold. Early Spring Time Desserts ---------------------------------------------------------- Apple Lady Scones Servings: 6 What a cozy and warm way to greet the morning with these wonderful fresh apple scones. So good with a nice cup of tea or coffee, or enjoy with your favorite glass of juice. Ingredients: 2 cups sifted unbleached all-purpose flour 1 tbsp. baking powder 1 tbsp. granulated sugar 1/3 cup shortening 1 apple, peeled, cored and grated 3/4 cup buttermilk Cinnamon and sugar mixture (2 tbsp. sugar and 1 tsp. cinnamon mixed together) Instructions: Preheat oven to 400 degrees F (200 C). In mixing bowl combine flour, baking powder and sugar. Cut in shortening. Stir in grated apple. Add buttermilk, mix until soft dough forms. Turn out onto floured board. Pat into a 6-7 inch round disk, sprinkle top with cinnamon and sugar mixture, cut into triangular or round shapes. Place on ungreased baking sheet and bake for 20 minutes or until nicely browned. Enjoy with apple jelly or pear jam. Source: Diana's Desserts Click here to view recipe and photo of Apple Scones on Diana's Desserts Website. A Recipe for Diabetics-Orange Almond Biscotti ---------------------------------------------------------- This is a recipe not only for people with diabetes, but also for anyone who wants to cut back on the fat and sugar in their diet. Servings: 32 Biscotti Ingredients: 1/4 cup coarsely chopped almonds 1/2 cup sugar 2 tablespoons margarine 4 egg whites, lightly beaten 2 teaspoons almond extract 2 cups all-purpose flour 2 teaspoons baking powder 1 orange peel, finely grated 1 teaspoon orange extract or flavoring 1/4 teaspoon salt Instructions: Preheat oven to 375 degrees F (190 C). Place almonds in a small baking pan. Bake 7 to 8 minutes until golden brown (watch carefully to avoid burning). Set aside. Beat sugar and margarine in medium bowl with electric mixer until smooth. Add egg whites and almond extract, mix well. Combine flour, baking powder and salt in large bowl, mix well. Stir egg white mixture and almonds into flour mixture until well blended, add grated orange peel and orange extract. Spray two 9x5 inch loaf pans with non-stick cooking spray. Evenly divide dough between prepared pans. Spread dough evenly over bottoms of pans with wet fingertips. Bake 15 minutes or until knife inserted into centers comes out clean. Remove from oven and turn onto cutting board. As soon as loaves are cool enough to handle, cut each into 16 (1/2-inch thick) slices. Place slices on baking sheets covered with parchment paper or sprayed with cooking spray. Bake 5 minutes; turn over. Bake 5 minutes more or until golden brown. Serve warm or cool completely and store in airtight container. Makes 32 Biscotti Nutritional Information: Serving size: 1 biscotti Calories: 56 Protein: 1 g Fat: 1 g Carbohydrates: 9 g Diabetic Exchanges: 1/2 Starch/Bread, 1/2 Fat Source: Diabetic Cookbook Click here to view recipe and photo of Orange Almond Biscotti on Diana's Desserts Website. Blueberry-Banana Nut Bread ---------------------------------------------------------- Servings: 8-10 Comments: You can make this quick bread with delicious fresh blueberries, or use frozen if needed. Ingredients: 2 cups Bisquick Original baking mix 3/4 cup quick-cooking oats 2/3 cup sugar 1 cup mashed bananas (3 medium, very ripe) 1/4 cup milk 2 eggs 1 tsp. vanilla extract 1 cup fresh or frozen blueberries 1 cup chopped walnuts Instructions: Heat oven to 350 degrees F (175 C). Grease 9x5x3 inch loaf pan with butter or shortening. Mix baking mix, oats, sugar, bananas, milk and eggs in large mixing bowl until moistened; beat vigorously 30 seconds. Fold in blueberries, and chopped walnuts. Pour batter into pan. Bake 60-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; loosen loaf from sides of pan. Remove from pan to wire rack. Cool completely before slicing. Makes: One 9x5 inch loaf Source: Diana's Desserts Click here to view recipe and photo of Blueberry-Banana Nut Bread on Diana's Desserts Website. History of St. Patrick's Day ---------------------------------------------------------- St. Patrick's Day is Ireland's greatest national holiday as well as a holy day. The date marks the anniversary of the death of the missionary who became the patron saint of Ireland. It is a happy holiday for the Irish wherever they may be - in Dublin, New York City, Boston, or San Francisco. The day celebrated with parades, speeches, festive dinners, and dances. Green is the color of the day, with thousands of little cloth shamrocks worn even by those whose forefathers never touched the shores of Ireland. It is known that St. Patrick was born in Britain to wealthy parents near the end of the fourth century. At the age of sixteen, Patrick was taken prisoner by a group of Irish raiders who were attacking his family's estate. They transported him to Ireland where he spent six years in captivity. During this time, he worked as a shepherd, outdoors and away from people. Lonely and afraid, he turned to his religion for solace, becoming a devout Christian. The first St. Patrick's Day parade took place not in Ireland, but in the United States. Irish soldiers serving in the English military marched through New York City on March 17, 1762. Along with their music, the parade helped the soldiers to reconnect with their Irish roots, as well as fellow Irishmen serving in the English army. Suddenly, annual St. Patrick's Day parades became a show of strength for Irish Americans, as well as a must-attend event for a slew of political candidates. In 1948, President Truman attended New York City's St. Patrick's Day parade, a proud moment for the many Irish whose ancestors had to fight stereotypes and racial prejudice to find acceptance in America. Today, St. Patrick's Day is celebrated by people of all backgrounds in the United States, Canada, and Australia. Although North America is home to the largest parades, St. Patrick's Day has been celebrated in other locations far from Ireland, including Japan, Singapore, and Russia, and many other parts of the world. In modern-day Ireland, St. Patrick's Day has traditionally been a religious occasion. In fact, up until the 1970's, Irish laws mandated that pubs be closed on March 17. Beginning in 1995, however, the Irish government began a national campaign to use St. Patrick's Day as an opportunity to drive tourism and showcase Ireland to the rest of the world. Last year, close to one million people took part in Ireland's St. Patrick's Festival in Dublin, a multi-day celebration featuring parades, concerts, outdoor theater productions, and fireworks shows. What's New at Diana's Desserts? ---------------------------------------------------------- RECIPE SEARCH BOX I want to let all of you know that I've put a RECIPE SEARCH BOX on my website. Now it will be much easier for those of you who want to find that special dessert that you found on Diana's Desserts website in the past, printed it out, but lost or misplaced it. All you need to do is type in the name of an ingredient or recipe name, or partial recipe name, and click GO. That's it, and the search will find all recipes with that ingredient or name. I have had several requests from guests to my website asking me if I could possibly do this, and I want to thank you all for being so patient. The SEARCH BOX is located on the left hand side navigation bar, and is on all pages of Diana's Desserts website, except for the Discussion Forum. PRINTER FRIENDLY RECIPES You will now be able to print out recipes directly from Diana's Desserts website. I have placed a Printer Friendly Version option with all recipes on my website. I hope all of you who asked me for this Printing Option, will be pleased. Until Next Month ---------------------------------------------------------- I hope you have enjoyed the recipes and article on St. Patrick's Day and the recipes for a few "early" springtime desserts. April's Newsletter will focus on desserts and other foods for Easter, and recipes for the Jewish holiday Passover. Please submit your recipes for Diana's Desserts April Newsletter by March 21st, as I will start to draft my newsletter for April the last week of March. I am hoping some of you will share some of your favorite Easter or Passover recipes with other guests of Diana's Desserts website. If you celebrate St. Patrick's Day wherever you live, have a great time, and as they say in Ireland on this happy day, "Erin Go Bragh, Ireland Forever". Have a great month. I will be back the first part of April with another Edition of Diana's Desserts Newsletter. Happy Baking and Cooking! Sincerely, Diana Diana's Desserts
A Website Dedicated to Home Bakers Web site: http://www.dianasdesserts.com E-mail: diana@dianasdesserts.com |