It’s an old saying that pretty much everyone loves motherhood and apple pie, and I’d include myself in that list – particularly since there have been two back to back crop failures for the blueberry crop around our camp up north – otherwise as a good northern canadian lad I’d be endorsing motherhood and blueberry pie but definitely not turning down apple pie.
More realistically, in our home apple pie usually takes a back seat to apple crisp – which is so easy to throw together and is truly a great desert. But, Apple Kuchen also figures prominently among our favorite deserts because it’s a great desert in its own right and is almost as quick to prepare as apple crisp.
Partly devoured pan of whole barley base apple kuchen
For those who haven’t had it before it is an cake base topped with apples and a sugar and cinnamon topping. Since home ground whole grain flours are the principal ones that get used in our kitchen the base is usually whole barley or whole wheat – both of which work great and give more substance and flavour compared to white flours.
So next time you are looking for a great desert give Apple Kuchen a try.
Click on the post title to expand and see the recipe.
What was it Homer Simpson used to say…. MMMMMMMMMMMMMM Donuts. For me that is more likely to be MMMMMMMMMMM Apple Fritters, so it’s probably not surprising that I’ve played with dozens of recipes over the years – most yeast versions. But this quick one is the one I keep coming back to – it’s fantastic AND as a quick donut it’s a snap to produce. While I usually make them using fresh whole ground flour they work just as nicely with white flour.
The other nice thing is this recipe is that it scales wonderfully – from 1x to about 5x which is about the maximum I can manage to make with my deep fryer before it makes sense to do up another batch of batter – but given that takes all of five minutes it’s really no hardship. So get out your apples, heat up the oil and get ready to enjoy.
Click on the post title to expand for the whole recipe.
With a sister in law and friends who are celiac I tend to keep my eyes open for recipes that are both gluten free and great and easy (the latter meaning in part no crazy exotic gums and pastes and binders); That combination is fairly rare – certainly more rare than when one is not constrained to exclude gluten.
Blueberry Corn Cake – A great desert
There are winners though, and this is one of the nicest ones around – so much so that it graces our meals even when the table is filled with wheat eaters. Frankly the latter simply allows me to do the grinding of the cornmeal on the homemade grain mill from the couple of big sacks of feed corn we always have on hand. The mill does a great job and fresh meal can’t be beat, but since the mill often processes gluten containing grains I keep a bag of commercial meal for those occasions.
This corn cake makes a desert – moist (even if some lasts a couple of days), rich, flavorful and just the right amount of sweet to cap off a nice meal or accompany tea or coffee.
Growing up I always loved when my mother would have chocolate éclairs bursting with fresh whipped cream for desert. They seemed so decadent – or rather they were and still are, but now as a baker, having baked éclairs I wonder why they weren’t more commonly on the desert plate since they are really very easy to make (and that’s not overselling it).
For those that think whole grain translates into blah, well this is a great recipe to demonstrate that finely ground whole grain flour can and will wow.
Super chocolaty brownies made with whole barley flour
These brownies are crazy awesome good. Frankly they are soooo chocolaty that it masks most (but not all) of the sweet nuttiness that I love from the whole barley flour. These are really really good, and so quick to prepare that you’ll be able to whip them up and have them in the oven in under five minutes – washing your bowl will take as long as the prep.
This recipe is also a great one to hand to new bakers (of all ages). Unlike cookies which are fun but can be a bit time consuming these brownies are pretty close to instant gratification and there is really little chance of it being screwed up.
If you have younger bakers you might find the mixing a bit of a challenge with a wooden spoon. Pick up some Danish Whisks and the kids will be able to do all of the mixing themselves. Once you’ve got them in your kitchen drawer they will end up being your default mixing tool they are that good.
Ah summer… it’s the time that you least want to congregate in the kitchen – and that’s saying something considering I really like cooking. But come on, sun, sand, deck, bbq.. let’s try to save wear and tear on our kitchens and instead work on quick and easy recipes.
So my summer cooking and baking rules – especially for the cottage – Super Quick, Super Good and Super Simple.
This baked maple custard fits the bill in spades – and since it uses ingredients you should always have around it’s a great last minute desert option.
Bread Dough rolled out, oiled and sprinkled with sugar and cinnamon and ready to be rolled up
It’s telling that a whole franchise – and a rather successful on at that – can be built on one very narrow product – cinnamon buns. I guess, upon further reflection I guess that isn’t so unique, but it may be a bit telling as to how easily many of us part with cash that we’d be willing to pay such a premium for what is really a very simple bread product.
If you haven’t made cinnamon buns at home you should. The process is really very simple – and the bread machine takes all of the real effort out of the process.
This is one more case where silicon bakeware really shines. Cleanup of any sugary “leakage” from the buns is easily snacked on or washed up.
Cinnamon buns ready for second rise before going in the oven
For soft sided buns put the dough into a pan so that when doubled in bulk the buns contact each other, if you want harder outer crusts place them on a baking sheet with separation between the buns.
Rhubarb is a great plant to have in your garden and deserts made from it serve as an awesome culinary awakening for deserts to be offered up fresh from the new season. It’s such an easy perennial crop to have that you should be growing it.
There are so many great options for deserts and preserves using rhubarb but this has to be my favorite. In fact it’s what I made with today’s first harvest of rhubarb. The sweet richness of the custard combines so wonderfully with the bite from the rhubarb it’s an absolute delight.
Rhubarb custard pie components ready for assembly
I used whole wheat pie shells, but you could use shells made with white flour or purchased if necessary (but really, if you can bake something like this, and certainly if you grow some of your own food you should consider building a grain mill for yourself – it’s well within your capacity)
Even better this recipe can be whipped together in only a minute or two. Click on the post title for the full recipe.