Supplies for Dessert



Now that I am connecting with newly-discovered relatives whom I’m finding on ancestry, I am  hosting them with dessert and coffee wherever they are willing to meet me.  The next event will be held at my brother’s house.  And to keep the event simple for my sister in law, I am bringing everything required.  She need only make the coffee.  It amazes me  how much packing I will have to do.  But, here is my list for self to remember in future  occasions.


Tray for sugar and creamer bowl
Basket for dirty spoons
Tray for spoons
Spoons for coffee
Forks for dessert
Desserts, coffee, cream, sugar
Plates and napkins
Large  plates to serve the desserts
Spatulas and knives


Sweetheart’s Dessert


For my valentine I made this old-fashioned shortcake that was inspired by a recipe found at: 

I added a teaspoon of vanilla for extra flavor. 

For the sour cream  I used fat-free half & half and  added a Tblspoon of vinegar to neutralize the baking soda.  

I used my fingertips to  press the dough gently into the heart-shaped pan.  Baking time was about 20 minutes.   I based it on desired color and not the toothpick test. 


1 cup all-purpose flour

1/4 cup plus 1 tablespoon sugar, divided

1/2 teaspoon baking soda

Dash salt

1/4 cup cold butter, cubed

1/3 cup milk

1/4 cup sour cream  (or Fat-free half n half + 1 T vinegar)

1 t vanilla



  1. In a large bowl, combine the flour, 1/4 cup sugar, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Combine vanilla,  milk and sour cream; stir into crumb mixture just until moistened.
  2. Spread batter into a greased 9-in. pie plate (batter will be thick). Sprinkle with remaining sugar. Bake at 350° for 16-20 minutes or until a toothpick comes out clean. Cool on a wire rack for 10 minutes. 
  3. Cut into six wedges and top with berries sweetened with a  small amount of sugar.  Garnish with whipped cream.







Flour-free Chocolate Cupcakes



These chocolate delights are light to feast upon and fast to make.  They have become a favorite  to serve my guests and family.  The recipe was inspired by a flour-free chocolate cake made by Adeena Sussman.


1 cup margarine or butter (butter)

10 oz good-quality semisweet  chocolate chips

6 large eggs, slightly beaten

3/4  cup sugar*

2 teaspoon vanilla


Grease a 10-inch springform pan, then line bottom of pan with parchment paper.  Or line cupcake tin with paper liners.

  In a large saucepan, combine chocolate and butter.  Cook over medium-low heat until completely melted.   Stir in sugar.  let cool. 

 Once cool, turn  oven on to 350. 

Mix eggs and vanilla in another bowl and gradually add to chocolate mixture. Fill to 3/4’s full.

 Bake until there are cracks visible on the  surface. The cooking time will vary between 40 and 20 minutes, depending on size. 

 Decorate with sifted confectioner’s sugar and berries.  Or serve with ice cream or whipped cream.

 Makes a dozen large or 18 small cupcakes

  • 3/4 cup sugar if using Hersheys (yellow bag chips)  or 1 cup if using Enjoy Life dairy-free chips.












Tu bi’Shvat Cake


  • 1 c flour
  • dash of salt
  • 4 large eggs
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (opt)
  • 1/8 teaspoon ground cloves Opt…or 2 t vanilla which I prefer
  • 1 heaping cup diced dried fruits, (blueberries, cherries, cranberries, raisins, or figs, pineapple, apricots, papaya, peaches)
  • 1 heaping cup pecans, walnuts, or other nuts
  1. Preheat the oven to 325 ºF (150ºC).  Grease well the bottom and sides of a 9 inch loaf pan or 8 x 8 square pan.
  2.  Mix the eggs and spices in a large bowl. Mix in the flour/salt combo a small amount at a time and continue mixing until there are no lumps.
  3. Stir in the fruits and nuts.
  4. Bake for 60 minutes.


With a sturdy bread knife carefully cut into slices while still warm and still in the dish. Remove to board.  let cool.  Wrap the slices in wax paper and then in a plastic bag. Keep in the frig.


~ adapted from The Book of New Israeli Food by Janna Gur.

Orange Jello-Pineapple-Cottage Cheese Salad


1 lg. can crushed pineapple
1 pkg. orange Jello
1 c. cottage cheese
1/2 c. chopped nuts
1 8 oz tub of  cool whip (made with real cream)
Drain pineapple juice and add water to make 1 1/2 cups liquid.  Put liquid in saucepan and boil for 1 minute.  Add Jello and dissolve. Let cool until slightly thickened.

Add crushed pineapple, cottage cheese, nuts and whipped cream and stir.  Pour into mold or glass dish.  Chill well before serving.

Serve garnished with mandarin oranges, nuts, coconut,  or cherries. 


Pineapple-Cheese (or Mandarin) Gelatin Dessert



My changes are in blue.

Pineapple-Cheese Salad

  • Time 5 minutes
  • Serves 6



  • 2 envelopes unflavored gelatin
  • 1/2 cup cold water
  • 16 ounce can crushed pineapple (Do Not Drain)
  • 3 Tbsp lemon juice (omit)
  • 1/2 cup sugar
  • 1 cup heavy cream, whipped (8 oz cool whip, made w/cream)
  • 1 cup cheddar cheese, shredded (1 cup mandarin oranges, chopped)
  • 1/2 cup walnuts, chopped (pecans)
  • Lettuce leaves, to line serving dish(es)
  • nuts (for garnish)

  • Soften the gelatin in the cold water.
  • Heat the UNDRAINED crushed pineapple in a saucepan on medium low heat.
  • Stir in the softened gelatin until it dissolves.
  • Add the lemon juice and the sugar.
  • Put in refrigerator and chill until mixture is partially set. (Time will vary depending upon your refrigerator, 1 hr).
  • Whip the cream.
  • Fold in whipped cream, cheese/mandarins and chopped nuts.
  • Pour into a 6-cup mold or 6 1-cup molds.
  • Chill until set.
  • Shortly before serving, place lettuce leaves on serving dish(es).
  • Unmold onto the lettuce.
  • Garnish with nuts.


Tiny Tim’s Cranberry Tarts — with dried cranberries

This recipe came from

Read more about it at,176,152168-251197,00.html
Content Copyright © 2011 – All rights reserved.
1/2 c. butter *
3 oz. cream cheese
1 c. flour
1 T sugar
Mix above into ball. Divide into 24 pieces. Press dough into mini muffin cups, well greased. (flatten mini paper liners and flatten dough onto them; then place in muffin tins)
Filling:  1 egg, 3/4 c. sugar, 2 tbsp. softened butter, 1 tsp. vanilla, 1/2 c. chopped walnuts. Mix the 5 ingredients together.
Into each mini muffin tin put 3 whole cranberries (or 8 dried cranberries). Spoon 1/2 to 1 teaspoon (we did 1 tsp) filling on top. Bake at 325 degrees for 20-25 minutes or until brown.
my changes are in blue italics.
The tarts stuck to the greased tins but the paper cups worked well.
We made some with whole cranberries and some with dried cranberries and we were pleased with both…different flavors but both appealed to our palates 🙂
*Another recipe indicates that the butter should be unsalted.

Cranberry Apple Pie


Cranberry Apple Pie
¾  cup water
½ oz brandy
1 cup sugar
12 ounces cranberries, fresh or frozen (thawed/drained)
¼ cup apple cider vinegar
1 cup golden raisins
1 apple, peeled and diced
1/4  t  allspice
1/2  t  cinnamon
1/8  t  ground cloves
1/2 cup chopped pecans (optional)
Bring water and sugar to a boil in a medium pan on medium heat.  Add remaining ingredients; return to a boil.  Simmer 15 minutes til thickened.  Pour into glass bowl.  Cover and refrigerate overnight.  Must be at room temp for pie.
Pie Crust
see my best pie crust entry


Pie Topping and Assembly
4 – 5  apples, peeled and thinly sliced*
3/4  cups flour
1/3  cup  brown sugar
½ oz brandy
1/2  t  cinnamon
1/2 stick butter/margarine, chilled
350 oven.  Arrange apples in pastry shell.  Spoon chutney over apples.  Combine flour, sugar, brandy and cinnamon in bowl.  Cut in butter til crumbly.  Sprinkle over chutney.  Bake 40-45 minutes on the lowest rack.  Serve warm with ice cream or whipped cream.

Coconut Bars — low-flour

3 eggs
1/2 c sugar *
1 c coconut milk
2 t vanilla
2 T melted butter
1 T flour
1 c unsweetened shredded coconut

Mix eggs, milk, vanilla and butter.  Combine sugar and flour in a separate bowl.  Add wet ingredients to dry one.  Add coconut.

Place in a buttered 8 x 8 pan.   Bake  at 350 degrees for 45 minutes or til golden. 

Let cool before cutting.

*3 T Stevia can be substituted

Dove Dark Chocolate Frosting

This is my favorite for brownies —
just melt, stir well, frost and enjoy ~

12 bite-size  Dove dark chocolate pieces
2 T milk
2 T butter
2 T XXX sugar

Melt the chocolate pieces with the milk and butter in the microwave.  Remove and stir to combine. Add the sugar and stir well.  Let cool and thicken some before applying to brownies.