Banana Rum Fluff

At the end of each week, I always seem to have a banana or two that should be used that day.  I have containers of banana puree in the freezer, I’ve made every kind of cake, muffin, pudding, cookie and bread.  I was looking for something different to use up some bananas and put together this chilled dessert which is very good with a strong banana flavor and a little kick of rum.  Easy and quick to make.

• Servings: 3
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• 4 oz. cream cheese, softened
• 1 Tblsp. dark rum
• 2 ripe bananas, pureed
• 2 cups frozen whipped topping, thawed (Cool Whip)
• 4 vanilla wafers
• 4 tsp. dark rum
• 1 banana for slicing

In a medium bowl, mix together the cream cheese and 1 Tblsp. of rum until smooth.  Add pureed bananas ….

… and stir in the thawed whipped topping..

In each of four small dessert dishes, place a vanilla wafer and sprinkle each with 1 tsp. dark rum.

Spoon the banana mixture on top of the wafers and freeze for one hour or refrigerate for 3-4 hours.

4 servings.  Just before serving, add a few slices of banana to the top of the fluff.

Applesauce and Cake Parfait

This is a quick and easy dessert made from leftover cake and unsweetened applesauce.  It would be even more delicious with homemade applesauce, but in a pinch, this is a good dessert.  Any kind of cake would be good, but something with a spicy, sharp flavor is especially nice.  This is my adaptation of a favorite Norwegian dessert and a good way to use up some leftover cake.

• Servings: 6
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• 2-½ cups leftover cake*
• 1-½ cups unsweetened applesauce
• ¾ cup frozen whipped topping, thawed

*I used 6 of my white wine mini-cakes (recipe here)

Preheat oven to 350 degrees F

Crumble cake or pulse several times in food processor.  Place on ungreased baking sheet and bake in a 350 degree F oven for 20 minutes.  Stir, spread and break up clumps of cake every 5 minutes.  Remove from oven and let cool.

Measure out 1/3 cup of crumbs and spoon 1-1/2 tablespoons of this measurement into a parfait glass.  Top with 2 Tblsp. of applesauce and 1 Tblsp. of whipped topping.

Repeat with 1-1/2 Tblsp. from measurement of crumbs, 2 Tblsp. applesauce and 1 Tblsp. topping.  Place remaining measure of crumbs on top.

Repeat with remaining 5 glasses.  Cover each and refrigerate for at least one hour before serving.

6 servings 

I used tall wine glasses but the same amount will fit into a pretty dessert dish.

Grape and Almond Bites

I adapted this recipe from one on writes4food and changed a few things to make it a dessert rather than an appetizer.  The combination of flavors is wonderful.  I used these as a light dessert, but I can also see two or three of them on a plate with some fancy sandwiches for a tea.  They are neither difficult nor time-consuming to make, but a little messy.

Keep refrigerated until ready to serve.

• Servings: 4
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• 5.3 oz. pkg. goat cheese (cold from refrigerator)
• 3 oz. cream cheese (cold from refrigerator)
• 2 tsp. apple juice
• 20 seedless grapes
• ¼ cup plus 2 Tblsp. toasted sliced almonds, finely chopped.

Use goat cheese and cream cheese directly from the refrigerator so it will be easier to handle.  In a small bowl, mix together the goat cheese, cream cheese and apple juice.  Take out a scoop of the cream mixture that is just slightly bigger than the grape.  In the palm of your hand, form the cheese into a ball and then press the grape into the cheese, pressing it into place to cover the grape completely.  Roll in chopped almonds.

Place completed grape on a paper plate or waxed-paper-lined plate.

Repeat with the remaining grapes and cheese mixture. Roll each cheese-covered grape in the toasted almonds to coat lightly. Place on plate, cover and refrigerate at least 30 minutes to set the cheese.

Yield: 20 Grape and Almond bites (depending on size of grapes)

I used 5 of the bites as a light dessert at lunch – 4 servings 

Cranapple-Orange Crepes

I saw a beautiful jam on the blog, Happier Than a Pig in Mud here.  I made a couple of minor adjustments including Lynn’s suggestion to use orange juice to make a great jam or an equally great filling for crepes.  This is easy to make and I also like the fact that it is a one-cup yield – just right to use up some cranberries.  And, of course, any leftover filling would be delicious on your morning toast.

• Servings: 8
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Cranapple and Orange Filling
2 cups cranberries, fresh or frozen (thawed)
½ cup granulated sugar
½ cup orange juice
½ tsp. grated orange peel
1 cup tart apple, peeled and grated
2 Tblsp. lemon juice
Whipped Cream or whipped topping, thawed
1 pecan half per serving, broken into pieces (8 halves)

In a medium heavy-bottomed pan, place cranberries, sugar, orange juice, orange peel, grated apple and lemon juice.

Cook, stirring, over medium high heat until mixture comes to a boil.  Reduce heat to medium low and continue boiling for another 10 minutes, stirring constantly.  Mixture should be thick and of jam-like consistency.

This filling can be made ahead of time and refrigerated until ready to use.  Have at room temperature for serving.

Yield:  One half-pint jar or one cup

Crepes are very easy to make.  Remember to allow an hour for the batter to rest in the refrigerator before making the crepes.  Crepes can be browned, placed in stacks with waxed paper between each crepe and refrigerated or frozen for later use.  The refrigerated and thawed crepes can be warmed in a microwave for 10-15 seconds or in a skillet.

Crepes

• Servings: 8
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2 eggs, beaten well
1 cup milk
1-½ Tblsp. melted butter
½ tsp vanilla
Pinch salt
1 cup all-purpose flour
Butter for frying

To Make Crepes
In a large measuring cup, place beaten eggs.  Add milk to beaten eggs, whisk in melted (cooled) butter, vanilla, salt and flour; mix until smooth.  Cover and refrigerate for at least an hour.

Lightly butter a 7-inch non-stick skillet and heat to moderately hot.  Using a small measuring cup pour about ¼ cup of batter into pan and quickly swirl to coat bottom.

Brown and turn.

Allow to brown on the other side.  Remove to plate.  Spread about 1-½ Tblsp. Cranapple- Orange filling down the center of crepe.

Fold side portions of crepe toward center and top with whipped cream or whipped topping.  Add a coarsely chopped pecan half to each serving.

8 servings 

Apricot Raspberry Trifle

On Christmas Day, my daughter and I have dinner alone and try to have something a little different that would not be appreciated by the men in the family.  This is a very easy trifle that can be made with any type of pound cake.  My youngest daughter always gives us her prize-winning Lemon Pound Cake for St. Nick (December 6) and I freeze a portion of it to use in this dessert.  I like the use of the cream cheese and confectioners’ sugar to stabilize the whipped cream to make a dish that is still delicious on December 26.  I don’t know if it will last another day, since we have always eaten the last crumb by then.

• Servings: 6
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• One 15 oz. can of apricots, drained
• One 10-12 oz. bag of frozen raspberries, thawed and drained
• 4 oz. cream cheese, room temperature
• ¼ cup confectioners’ sugar
• 1 cup whipping cream
• 3 cups pound cake cubes, divided
• ¼ cup brandy, divided (or juice drained from fruit and/or orange juice)

In a large bowl, combine drained apricots and thawed/drained raspberries.  Toss lightly to combine.  Set aside.

Beat cream cheese and confectioners’ sugar until smooth.  Add cream and beat until soft peaks form and mixture is like soft mousse (don’t overbeat).

In a 6 inch glass container, place 1-½ cups of cake cubes on the bottom.  Sprinkle with 2 tablespoons of brandy.  Place half of the fruit on top of the cake cubes.

Top with half of the cream/mousse mixture.  Repeat with cake cubes, brandy, fruit and cream/mousse.  Cover and refrigerate for at least 6 hours or overnight.

6 servings 

Blueberry Lemon Ricotta Squares

I was rearranging things in the freezer and was surprised to find a container of blueberries from this past June – the best blueberries I’ve ever tasted.  I needed room in the freezer and I needed a Sunday dessert so I looked on the internet for something different.  This recipe is adapted from one on All Recipes.com.  It is a rather light dessert with the good flavor of the blueberries shining through.

• Servings: 9
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Cake Layer

• 3/4 cup granulated sugar
• 1 egg
• 1/4 cup butter, softened
• 1 cup all-purpose flour
• 1-1/4 tsp. baking powder
• ¼ tsp. salt
• 1/3 cup milk
• ½ tsp. lemon extract
• ½ tsp. grated lemon peel

• 1 1/2 cups blueberries

Ricotta Layer

• 2 eggs
• 1/3 cup granulated sugar
• 1/4 teaspoon lemon extract
• 15 oz. package of ricotta cheese (approximately 1-½ cups)

Preheat the oven to 350 degrees F
Grease a 9-inch square baking dish.

In the large bowl of an electric mixer, place sugar, egg and softened butter; beat for one minute.  Add flour, baking powder, salt, milk, lemon extract and lemon peel; beat for one minute at low speed and one minute on medium speed.

Pour the batter into the prepared pan, and spread evenly. Sprinkle blueberries over the batter.

In a medium bowl, whisk 2 eggs until light and fluffy, add 1/3 cup of sugar and lemon extract  – whisk until smooth.  Add ricotta and whisk until all of the ricotta has been absorbed.

Spoon this mixture over the blueberries and spread evenly to cover all of the berries.

Bake @ 350 degrees F for 55 to 60 minutes until a knife inserted near the center of the pan comes out clean.

Place on a wire rack to cool completely before cutting into squares.

9 servings 

Blueberry Peach Crisp with Amaretto Cream

This recipe is adapted from one on Food Network by Giada De Laurentiis.  I used peaches rather than nectarines, as she did, because I had some gorgeous Georgia peaches from the local farm market (Blooms ‘n Berries – Loveland – near Cincinnati).  I also cut the recipe to fit it into a 9×9 pan and added a cream cheese/whipped topping/amaretto topping.  Click here for Giada’s original recipe.

• Servings: 6
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Topping

• ½ cup amaretti cookies
• ½ cup all-purpose flour
• 3 Tblsp. packed light brown sugr
• 3 Tblsp. granulated sugar
• ¼ cup butter
• ½ cup sliced almonds

Filling

• 2 Tblsp. granulated sugar
• 2 Tblsp. all-purpose flour
• 3 large peaches, peeled and sliced (3 cups)
• 1 cup fresh blueberries
• 3 Tblsp. Amaretto liqueur

Topping

• 3 oz. cream cheese, softened
• 2 cups frozen whipped topping, thawed (Cool Whip)
• 1 Tblsp. Amaretto liqueur

Preheat oven to 350 degrees F
Butter a 9×9 baking pan

To Make the Topping
Place ½ cup of amaretti cookies in a plastic bag and roll over it with a rolling pin to crush the cookies.

In a medium bowl, mix together the flour, brown sugar, granulated sugar, and amaretti cookie crumbs.  With your fingertips, rub in the butter until moist clumps form.  Add almonds.  Set aside.

To make the filling
In a large bowl, place sugar and flour – mix together to blend.  Add prepared peaches and blueberries, stir to coat with flour.  Stir in Amaretto.

Pour fruit mixture into buttered baking dish.  Cover with topping.

Bake uncovered @ 350 degrees F for approximately 45 minutes until peaches are tender and topping is browned.

Place on a rack to cool.

To make the Amaretto Cream
Place softened cream cheese, thawed frozen topping and Amaretto in a medium bowl – whisk to blend.  Makes about 2-½ cups.  Refrigerate until ready to use.

Cut crisp into six servings and place on dessert plates.  Top with a serving of  Amaretto Cream.  Good warm, room temperature or cold.

You’ll probably have some topping leftover – it’s delicious on Jello, pound cake, pudding, etc.

6 servings 

Blueberry Jam Crepes

I’ve had the good fortune this summer to have found the best blueberries I’ve ever tasted (Blooms ‘n Berries, Loveland – near Cincinnati).   I used a good portion of them to make some wonderful Blueberry Jam and wanted to find a way to use the jam other than on biscuits or toast (as good as that is).  I read online that a lot of people enjoy crepes with jam or jelly and thought that might make a delicious dessert.

Crepes are very easy to make.  Remember to allow an hour for the batter to rest in the refrigerator before making the crepes.  Crepes can be browned, placed in stacks with waxed paper between each crepe and refrigerated or frozen for later use.  The refrigerated and thawed crepes can be warmed in a microwave for 10-15 seconds or in a skillet.

The topping is delicious with the addition of good Greek blueberry yogurt.  It thickens the topping, adds a tang to the flavor and turns the whipped topping a beautiful light lavender color.

My daughters and I just love this dessert.

• Servings: 8 crepes - 4 servings
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Crepes

• 2 eggs, beaten well
• 1 cup milk
• 1-½ Tblsp. melted butter
• ½ tsp vanilla
• Pinch salt
• 1 cup all-purpose flour
• Butter for frying

Filling

• ¾ cup blueberry jam

Topping

• 1-1/2 cups frozen whipped topping, thawed (Cool Whip)
• 1/2 cup blueberry Greek yogurt

Garnish

• 24 blueberries, optional

To Make Topping
Stir together the whipped topping and yogurt until blended.  Cover and refrigerate until ready to use.

To Make Crepes
In a large measuring cup, place beaten eggs.  Add milk to beaten eggs, whisk in melted (cooled) butter, vanilla, salt and flour; mix until smooth.  Cover and refrigerate for at least an hour.

Lightly butter a 7-inch non-stick skillet and heat to moderately hot.  Using a small measuring cup pour about ¼ cup of batter into pan and quickly swirl to coat bottom.

Brown and turn.

Allow to brown on the other side.  Remove to plate.  Spread about 1-½ Tblsp. blueberry jam down the center of crepe.

Fold crepe over from each side.

Top with a dollop of Blueberry Yogurt Topping  and a few berries, if you have them.  Serve at once.

Servings:  8 crepes 

Blueberry Chocolate Mousse

I got the idea for this dessert from a recipe on the Blueberry Council web site.  I changed it to suit my taste, ingredients and the way I wanted to serve it.

The mousse alone would be very good but the addition of the cookie adds a bit more richness and flavor.  My daughters and I really enjoyed it.

• Servings: 4
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• 1 cup undiluted evaporated milk, divided
• 1-¼ teaspoons unflavored gelatin
•  ½ cup milk chocolate chips (Ghirardelli)
•  4 chocolate sandwich cookies (Oreo)
•  ½ cup fresh blueberries

In a medium microwaveable bowl, place 1/3-cup evaporated milk.  Sprinkle gelatin over and stir to mix
Set aside to allow gelatin to soften for 5 minutes

Microwave on high until bubbles appear, 30 to 60 seconds
Add chocolate chips and stir until smooth then stir in remaining evaporated milk

Cover and refrigerate until the mixture starts to set.
Meanwhile, crumble half of a chocolate sandwich cookie into each of 4 dessert dishes

Set aside

Remove bowl of chocolate chip mixture from refrigerator and stir until smooth.   Fold blueberries into mousse.

Spoon mousse mixture into the four dessert dishes.  Crumble half of a chocolate sandwich cookie over the top of each dish of mousse.

Cover loosely and chill until firm, about 2 hours

4 servings 

Blueberry Rhubarb Delight (with Fig Bars)

I found the basic idea for this recipe several years ago, but changed it around quite a bit to make it easier to prepare and to use what I had on hand.  Other than 10 minutes or so it takes to slice the rhubarb (use thawed frozen rhubarb if you can find it), it’s very quick to make, delicious and a bit different from anything I’ve ever had before. The fig bars give it a unique flavor.

When I picked up the rhubarb at my local Meijer store, the young man at the checkout asked me what it was.  When I told him it was rhubarb, he asked, “Do you eat it like celery?”  I told him it was extremely tart and better cooked in a pie or dessert (like this one).

RHUBARB BLUEBERRY DELIGHT

• Servings: 4
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• 3 cups prepared fresh rhubarb (about one pound)*
• 3/4 cup granulated sugar
• ¼ cup water
• 1 cup fresh blueberries
• 12 fig bars (Fig Newtons)
• ½ to ¾ cup whipped topping, thawed (Cool Whip) or whipped cream

*Wash and dry rhubarb and cut down the center lengthwise if thick.  Cut into pieces approximately 1-½ inches long, removing tough skin and strings.

In a medium pan, combine rhubarb, sugar and water.  Bring to a boil over medium low heat.  Continue to cook for 10 more minutes, stirring occasionally, until rhubarb is tender and a sauce has formed.  Set aside to cool to room temperature.

Set our 4 dessert dishes.  I wanted to use my vintage two-handled bowls which measure about 1-½ inches deep x 4-¾ inches across the top.

In the bottom of each bowl, crumble one fig bar.

Top with cooled rhubarb/sauce.  Crumble a fig bar over the top of the rhubarb.

Add one tablespoon of whipped topping/cream.

Sprinkle ¼ cup of blueberries over each serving.

Crumble a fig bar over the blueberries.  Top with one tablespoon of whipped topping/cream.

Cover and refrigerate for 30 minutes or until ready to serve.

Makes 4 servings