Good Eating's Dessert Recipes

By Chicago Tribune

A delicious dessert cookbook compiled from the Chicago Tribune’s vast archive of kitchen-tested recipes.
 
A collection of over 75 sweet recipes that originally appeared over three decades of culinary reporting in the ChicagoTribune, this book is a one-stop recipe shop for all your favorite desserts. Ranging from cakes and cookies to pies and cobblers, as well as soufflés, mousses, puddings, tarts, and frozen delicacies, Good Eating's Desserts Cookbook is a simple guide to creating all the dishes a dessert aficionado could ever want.
 
Try out traditional favorites and exotic experiments, all by following the straightforward step-by-step instructions from the Chicago Tribune's award-winning food writing staff. This book features desserts tailored for season and occasion, as well as beautiful full-color photography and the simple search-and-find interface of every Good Eating cookbook

• Language: English
• Publisher: Open Road Integrated Media
• Release date: Jan 21, 2014
• ISBN: 9781572844728

Book preview

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Copyright © 2014 by the Chicago Tribune

All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including copying, recording, or by any information storage and retrieval system, without express written permission from the publisher.

Chicago Tribune

Tony W. Hunter, Publisher

Gerould W. Kern, Editor

R. Bruce Dold, Editorial Page Editor

Bill Adee, Vice President/Digital

Jane Hirt, Managing Editor

Joycelyn Winnecke, Associate Editor

Peter Kendall, Deputy Managing Editor

Ebook edition 1.0 February 2014

ISBN-13 978-1-57284-472-8

Agate Digital is an imprint of Agate Publishing. Agate books are available in bulk at discount prices. For more information visit agatepublishing.com.

About This Book

The recipes in this book were selected from 30 years of the Chicago Tribune’s best reporting on desserts. Several of the recipes were created in the Tribune test kitchen. Many of the recipes include nutrition information to aid in menu planning.

Contents

Cakes

Pound Cake

Nothing Cake

Vanilla-Sour Cream Pound Cake with Fresh Berry Sauce

Pineapple Macadamia Pound Cake

White Fruit Cake

Apple-Raisin Fruitcake

Applesauce Spice Cake

Ice-Cream Cake

Summer Cakes with Peach and Berry Compote

Upside-Down Pumpkin Cake

Mango Coconut Upside-Down Cake

Nectarine Upside-Down Rum Cake

Chocolate Brownie Cake

Lemon Poppy Seed Cake

Orange, Almond and Olive Oil Cake

Cherry Nut Cake

Cheesecake

Strawberry Mousse Gateau

Chocolate Checkerboard Cake

Coffeecakes

Chocolate and Vanilla Marble Butter Cake

Sour Cream Apricot Coffeecake

Buttermilk Cinnamon Cake

Pies and Cobblers

Key Lime Pie

Nectarine Pie

Banana Cream Pie

Gooseberry Pie

Mini Double-Crust Apple Pies

Chocolate Truffle Pie

Cherry Cheese Pie with Cherry Pecan Crust

Pumpkin Custard Pie

Maple Pumpkin Pie

Pineapple Pie with Marshmallow Meringue

Stack Pies

Appalachian Spiced Apple Stack Pie

Sour Cherry Stack Pie

Peach Cobbler Pie

Nutty Plum-Berry Cobbler

French Toast Peach Cobbler

Zucchini Cobbler

Country Blackberry Cobbler

Tarts

Tarte Tatin

Lemon-Plum Tart

Walnut Tart

Lemon Meringue Tart

Individual Hot Apple Tarts

Frozen Desserts

Frozen Souffles

Frozen Blackberry Souffle

Frozen Peach Souffle with Raspberry Sauce

Frozen Tiramisu Sundae

Granita

Espresso Granita

Watermelon Granita with Lime and Mint

Crushed Strawberry Frozen Custard

Vanilla Ice Cream with Bourbon Walnuts and Caramel

Watermelon Ice

Mousses, Souffles and Puddings

Lemon Mascarpone Panna Cotta with Peach and Berry Compote

Chocolate Mousse

Banana Mousse

Lemon-Lime Mousse

Orange Grand Marnier Mousse

Hazelnut Chocolate Mousse

Chocolate Mousse Souffle Cordon Bleu

Cranberry Orange Souffle

Banana Rum Souffle

Rich Vanilla Pudding with Fresh Strawberry Topping

Pumpkin Bread Pudding with Spiced Caramel Sauce

Cherry-Cheesecake Parfait

Chocolate Pudding with Pretzel Crunch

Butterscotch Pudding

Sources

Cakes

Pound Cake

pound_cake.jpg

This recipe is a healthier version of a Tribune Dutch pound cake recipe that dates to the 1960s. It saves dessert lovers, per serving, 43 calories, 3 grams total fat, 1.5 grams saturated fat, 5 grams carbohydrates and 8 milligrams cholesterol.

Prep time: 15 minutes

Bake time: 1 hour

Yield: 2 cakes, 20 servings

Nutrition information per serving: 213 calories, 8 g fat, 5 g saturated fat, 61 mg cholesterol, 32 g carbohydrates, 3 g protein, 39 mg sodium, 0 g fiber

1 1/2 sticks butter

1 1/2 cups sugar

4 eggs

3 cups cake flour

1 teaspoon baking powder

1 cup skim milk

1 1/2 teaspoons vanilla

Heat oven to 350 degrees. Cream butter and sugar together in a bowl with mixer until well blended, 2 minutes. Add eggs one at a time, beating well after each addition. Sift the cake flour with the baking powder. Mix into batter, alternately with milk. Add vanilla; mix until the batter is very smooth, 1 minute. Pour into two greased 4-by-8-inch loaf pans. Bake 1 hour.

Nothing Cake

This recipe, designed to adhere to the rules of kosher, is a reformatted old favorite, swapping ground almonds for flour, and vegetable oil for butter and cream. Handy when flour, butter and cream are contraindicated. For kosher or kosher-for-Passover compliance, check the rules with your rabbi.

Prep time: 20 minutes

Bake time: 40 minutes

Yield: 12 servings

12 ounces bittersweet (not unsweetened!) chocolate

2/3 cup vegetable oil

3/4 cup sugar

5 eggs, separated

1/3 cup almond meal Kosher for Passover confectioners’ sugar

1. Preheat oven to 350-degrees. Break up chocolate and settle in a large heavy saucepan along with the oil. Melt. Cool slightly.

2. Stir in sugar. Stir in egg yolks. Stir in almond meal.

3. Beat egg whites just until they form firm peaks.

4. Stir one-third of the egg whites into the chocolate batter. Gently and thoroughly fold in remaining whites.

5. Pour batter into a lightly oiled 9 1/2-inch springform pan set on a baking sheet. Slide onto the middle rack of oven. Bake until firm and springy, 25–30 minutes. Cool. Release. Dust with confectioners’ sugar. Voila!

Vanilla-Sour Cream Pound Cake with Fresh Berry Sauce

Topped with a fresh berry sauce and garnished with more berries, this simple pound cake is from Judy Contino, owner of Bittersweet pastry shop.

Prep time: 45 minutes

Chill time: overnight

Bake time: 50 to 60 minutes

Yield: 6 to 8 servings

Fresh berry sauce:

1 pint each: raspberries, hulled strawberries

1/3 cup sugar, or to taste

1–2 pinches ground cinnamon

1 teaspoon pure vanilla extract

Pound cake:

3/4 cup (1 1/2 sticks) plus 1 tablespoon unsalted butter, softened

2/3 cup sugar

3 large eggs

1/2 cup sour cream

1 1/2 teaspoons pure vanilla extract

Seeds of 1 vanilla bean, see note

1 1/3 cups cake flour (5 1/4 ounces)

3/4 teaspoon baking powder

1/4 teaspoon salt

Fresh berries, whipped cream, mint sprigs

1. For sauce, puree raspberries and strawberries in food processor or blender. Add sugar, cinnamon and vanilla. Push sauce through a fine wire mesh strainer into a bowl to remove seeds. Refrigerate overnight.

2. Heat oven to 350 degrees. Grease and flour an 8- by 4-inch loaf pan. Line bottom and sides of pan with parchment paper.

3. Beat butter in large bowl of electric mixer until light; beat in sugar until fluffy. Beat in eggs, one at a time. Beat in sour cream, vanilla extract and vanilla seeds. Sift together flour, baking powder and salt. Add to butter mixture; mix just until blended.

4. Spoon batter into prepared pan. Bake until a wooden pick inserted in center comes out clean, 50 to 60 minutes. Cool on wire rack about 20 minutes; unmold; cool completely.

5. To serve, cut cake into 1/2-inch thick slices. Pour sauce on each serving plate. Top with cake slice. Garnish with berries, whipped cream and a mint sprig.

Note: To obtain seeds from vanilla bean, split bean lengthwise in half; use the tip of a paring knife to scrape the tiny seeds into the batter. The bean can be saved for