gingergoldcake8_little-house-dunes

by Heather Harris-Brady

Local apples are starting to come in and I made this cake as a way to use up some of the beautiful Gingergolds I picked up.  Gingergolds are a cross between Golden Delicious and Newton Pippins. They are a lovely golden green:

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with a gorgeous sweet-tart flavor and crisp bite. These apples are not built for long-term storage, so you have to enjoy them early in the season. I decided to pair them with a mix of spices, sugar and local honey. The recipe below is based on Eliza Acton’s classic gingerbread recipe from the 1800s, with a few tweaks of my own.

Gingergold Cake, Makes one 9″ cake

  • 2 large eggs
  • 3/4 c. molasses
  • 3/4 c. packed brown sugar
  • 1/3 c. honey
  • 2 T. ground ginger (Not powdered, actual ground gingerroot)
  • 1 t. cinnamon
  • 1/2 t. allspice
  • Zest of one lemon (important!)
  • 2 c. unbleached all-purpose flour
  • 3/4 c. light wholewheat flour
  • 6 T. butter, melted
  • 1/2 c. buttermilk
  • 1 t. baking soda
  • 1/2 t. baking powder
  • Four Gingergold apples, cleaned and chopped in a fine dice, set aside in acidulated water
  • Whipped cream or ice cream, for serving

Preheat the oven to 350 and put the eggs in a mixing bowl. Beat them until light and frothy.

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Beat in the sugars.

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Then beat in the flour, baking powder, baking soda, spices and butter. Beat until well-combined, then beat in the buttermilk. Lastly, beat in the wholewheat flour.

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You should have a thick, creamy batter.

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Fold in the apples and pour the batter into a greased 9″ cake pan.

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Bake for about 35 minutes, until golden brown. The center should spring back when touched lightly.

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Serve warm or at room temperature, plain or dressed up. This cake is a good keeper, and I think it’s actually better on the second day. Store any leftovers wrapped, freeze for storage longer than a few days.

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Three years ago: Berry Crumb Cake
Two years ago: Icelandic Almond Rolls
One year ago: Fried Rice


peachcrepes9_little-house-dunes

by Heather Harris Brady

You might think that you need a special pan or one of those spectacular large griddles to make crepes – you don’t. You just need a really good non-stick pan with rounded sides and flat bottom – and some patience. Because no matter what, the first few crepes are going to be something less than perfect.

But keep going! A couple crepes in, things will get better. By the end you’ll feel like a pro. In my experience it’s the same story, every time. The good news is, even the ones that aren’t as pretty are still delicious. Just roll them up, cover them in fruit and add a dollop of cream if you feel fancy.

This recipe (my stand-by from The Joy of Cooking 1975 Ed.) doubles easily, and while I used peaches because they are in-season and gorgeous, any fruit will work. If you can start this batter three hours ahead and let it sit in the fridge, so much the better – but in the pics below I only let it side for 30 minutes.

Peach Crepes, Makes four servings

  • 3/4 c. flour
  • 1/2 t. salt
  • 1 t. double acting baking powder
  • 2 T. powdered sugar
  • 2 eggs
  • 2/3 c. milk
  • 1/3 c. water
  • 1/2 t. vanilla or 1/2 t. grated lemon rind
  • 4 c. chopped sugared fruit
  • Cream topping
    • 1 pint heavy cream
    • 1 T. sugar
    • 2 T. 1/3-less-fat cream cheese
    • 1 t. vanilla

Break the eggs in a bowl and beat well. Beat in the milk, water, and vanilla.

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Add the dry ingredients and beat. If there are lumps just leave them be. Set the batter aside. (Refrigerate if you’re going to let it sit for longer than 30 minutes.)

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While you’re waiting you can prep the cream topping. (I forgot to take pictures of this part.) Beat the heavy cream to soft peaks, beat in the sugar, vanilla, and cream cheese until smooth and whipped. Cover and refrigerate until you’re ready to plate.

When you’re ready to cook the crepes put your pan on to medium heat and lightly grease it with olive oil. Measure out 1/4 c. of batter.

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Pour it in the pan and quickly swirl it around to cover the bottom in a very thin layer.

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When the edges start too look dry flip it over.

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Stack the cooked crepes on a plate as you go.

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To plate, roll two crepes up on each plate.

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Top each set with a cup of fruit and a nice dollop of the cream.

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These are nice for brunch or dessert. If you make the crepes ahead of time it would only take a few minutes to plate it all up.

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Three years ago: Fresh Peach Pie
Two years ago: Apricot Crostata
One year ago: No-Bake Chocolate Torte


cheesecake9_little-house-dunes

by Heather Harris Brady

I came home from a weekend away to a large container of cottage cheese VERY close to its expiration date. It was too much for bread or other uses but just enough for a cheesecake. This makes a nice, different cheesecake with the added bonus of less fat and a lot more protein.

Cottage Cheesecake, Makes on 8″ round cheesecake

  • 1 large 14 oz. container low-fat cottage cheese
  • 1 sm. pkt. instant vanilla pudding mix
  • 2 eggs
  • 1/2 c. sugar
  • 1/3 c. all-purpose flour
  • 1 t. baking powder
  • 1 c. graham cracker crumbs
  • 2 T. melted butter
  • 3/4 c. milk

Preheat the oven to 350. Combine the cottage cheese and pudding mix in a food processor.

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Blend until smooth.

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Add the milk and eggs, blend until smooth.

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Add the flour and baking powder.

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Blend smooth once more.

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Combine the crumbs and butter in a 8″ springform pan. Press them over the bottom and spoon the batter over the top.

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Bake for about 40 minutes, until lightly browned. It will still jiggle a bit. Cool to room temperature and then refrigerate for at least three hours and preferably overnight.

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Sprinkle with powdered sugar and serve.

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Store all leftovers covered and refrigerated. This best eaten within two-three days.

cheesecake9_little-house-dunes


Three years ago: Chocolate Zucchini Snack Cake
Two years ago: Badabing Chewy Cherry Bars
One year ago: Peach Crumb Pie


coneysauce7_little-house-dunes

by Heather Harris Brady

I was downstate last week for my son’s college orientation and it reminded me how much I miss the coney islands that are on nearly every corner around the Detroit metro area. When we lived there the coneys were our go-to, the best ones serve breakfast all day every day, so even the little people could always find something on the menu. They also have amazing greek salads, gyros and – yes, coney dogs.

I’m not enough of an authority to fine-slice the differences between the Flint and Detroit-style coney sauce, to me they are equally delicious. And if you order a proper Michigan coney it will arrive on a snappy Koegel dog with a soft bun.

This recipe is based on a post by goldendog in the Chowhound forum, and I’ve adjusted it a little bit. It may look red to you if you’re used to the brown stuff out of a can, but it’s got a nice balance of tomato, spice and kick. If you want more chili and less tomato use tomato juice instead. This would be a good crockpot sauce.

Coney Sauce, Michigan Style Makes about 1-1/3 c. sauce (enough for 6-8 coney dogs)

  • 1 small white onion
  • 1/2 lb. ground chuck
  • 3 T. chili powder
  • 1-1/2 t. garlic powder
  • 1 t. Frank’s Red Hot
  • 1 t. black pepper
  • 1-1/2 t. salt
  • 1 bay leaf
  • 1 14-oz can tomato sauce

Peel and chop the onion, put it in a food processor bowl.

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Pulse the onion until it’s finely chopped. Add the ground chuck.

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Pulse again to a fine homogenous mixture.

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Heat a tablespoon of olive oil in a large saucepan over medium. Add the meat and stir until browned.

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Add all the rest of the ingredients.

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Cook on a low simmer for about two hours. The sauce will get very thick. Remove the bay leaf.

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Serve the coney sauce on a freshly grilled dog. If you want a ballpark feel wrap it up in a piece of aluminum foil.

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The sauce will keep, refrigerated, for about three days. Freeze in a ziplock for longer storage.

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Three years ago: Hamburger & Hot Dog Buns
Two years ago: Pork Tacos with Mango Salsa
One year ago: Double Berry Cookies


chocolatecherrycake17_little-house-dunes

by Heather Harris Brady

The sweet cherries were just in season here. I was thinking about making a black forest cake, but often those can be disappointing with dry cake and not a good ratio of cake to filling. What I was going for was a moister cake, more of a brownie texture. I found what I was looking for in Baking with Jim Dodge. His recipe, which I’ve tinkered with slightly below, uses brandied cherries (which would be delicious) but I was under a time crunch so I used fresh cherries.

Chocolate Cherry Cake, Makes one 8″ cake

For the cake:

  • 1 c. bittersweet chocolate chips (I used Ghirardelli 60%)
  • 2 T. butter
  • 2 large eggs
  • 1/2 c. milk (or 1/2 c. strong coffee)
  • 1/3 c. cocoa
  • 3/4 c. granulated sugar
  • 1 c. all-purpose flour
  • 1/2 t. baking soda
  • 1/2 t. salt

For the filling:

  • 1 c. bittersweet chocolate chips (I used Ghirardelli 60%)
  • 1/2 c. heavy cream
  • 1 T. softened butter

2 c. stabilized whipped cream

1 lb. Bing cherries (or another sweet black cherry)

Preheat the oven to 375. To make the cake: combine the chocolate chips and butter in a saucepan over medium heat. Stir until melted.

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Set it aside to cool slightly, then beat in the eggs, one at a time.

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Beat in the rest of the dry ingredients.

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Then add the milk. You should have a thick creamy batter.

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Spread the batter in a well-greased 8″ pan. I also dusted mine with cocoa powder before adding the batter, just to be sure it would come out.

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While the cake is baking make the chocolate filling. Combine the chips and cream over medium heat, stir to melted. Then stir in the butter and set it aside to cool (you can speed it up by putting it in the freezer).

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Whip the ganache until it’s light and fluffy.

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Let the cake cool thoroughly. If you have some Kirsch now would be a good time for a sprinkle.

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Wash the cherries, pit and halve them. It’s a messy job, there’s no getting around it.

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Split the cooled cake in two and put it on your serving dish. Arrange the halved cherries on the bottom layer.

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Top the cherries with the ganache and then add the second layer of cake.

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Top that with the stabilized whipped cream. Chill thoroughly before serving.

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Even fresh the cake will cut neatly.

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Store leftovers lightly covered in the refrigerator.

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Three years ago: Cheesecake Ice Cream
Two years ago: Gooseberry-Raspberry Pie
One year ago: Sunday Night Cake with Chocolate Sauce


lemoncakes15_little-house-dunes

by Heather Harris Brady

This cake got its name from its strong clear lemon flavor, which reminds me of the lemonade you can buy from fair vendors – the kind they make to order with a whole lemon per glass. Because it’s been so hot I baked them in a small size to cut down on the oven time, but you could bake it as a traditional loaf – just adjust the baking time up.

I based this recipe on one for traditional pound cake from Carole Walter’s Great Cakes, another one of my favorite cookbooks.

Country Fair Lemon Pound Cakes, Makes about 24 mini bundt cakes or one loaf cake

  • 1 c. softened butter
  • 1 c. granulated sugar
  • 1 Meyer lemon
  • 4 eggs
  • 2 t. vanilla extract
  • 2-1/4 c. all-purpose flour
  • 1 t. baking powder
  • 1/4 c. milk
  • 2 c. powdered sugar

Measure the sugar into a bowl and zest the lemon into it. Work the rind into the sugar with your fingers until it’s well combined. Preheat the oven to 325.

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Put the butter into a mixing bowl and beat until light. Gradually beat in the sugar.

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Beat in the eggs, one at a time. Beating well after each addition. Stir in the extract.

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Add the flour and baking powder. Beat well.

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You should have a thick creamy batter.

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Grease your pan(s) and fill them.

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Bake small cakes about 20 minutes. Loaves may need 45 minutes or more.

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While the cakes are baking make the glaze. Measure the powdered sugar into a bowl. Juice the lemon into the sugar and stir it into a glaze. Depending on how much juice is in the lemon, you may need to adjust the thickness of the glaze with a little more powdered sugar.

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Turn the cakes out onto a rack.

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Drizzle them with the glaze while they are still warm.

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You can serve these at any temperature.

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They’re especially nice with fresh berries and coriander flowers.

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Store leftovers lightly covered at room temperature for up to two days. Freeze for longer storage.

lemoncakes13_little-house-dunes


Three years ago: Strawberry Frozen Custard
Two years ago: Traverse Cherry Pie
One year ago: Strawberry Lemon Torte


 

chocolatepie13_little-house-dunes

by Heather Harris Brady

Most of the time I think pie crust is just okay, it’s mostly just a vehicle for the filling, so when I get a chance to try something new with it I like to give it a go. I was going through some old Farm Journal cookbooks and they talked about pie crusts made with soda crackers and meringue.

This sounded strangely delicious to me, because when I was little and we were snowed in (which could be for a week at a stretch sometimes) my grandma would make a treat with crackers and marshmallows. She’d lay the crackers out on a baking sheet, put a marshmallow on each one and put them in the oven until the marshmallows were toasted. There was something about the sugary salty crunch that I loved.

With this crust you make a meringue, fold in the crumbs and prebake it. I made a silky chocolate bavarian cream to use up the leftover egg yolks.

Chocolate Pie with Meringue Crust, Makes one 9″ deep dish pie

  • 3 egg whites
  • 1 c. granulated sugar
  • 12 crushed soda crackers
  • 1/2 c. almond flour
  • 1/2 t. baking powder
  • 1 t. vanilla

For the filling:

  • 3 egg yolks
  • 3 oz. dark chocolate, chopped
  • 1 c. milk
  • 1/3 c. granulated sugar
  • 1 pkt. unflavored gelatin softened in 1/4 c. cold water
  • 2 c. whipped cream

Preheat the oven to 375 and whip the egg whites to soft peaks.

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Beat in the sugar, a few tablespoons at at time, and whip to stiff peaks.

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Crush the crackers to fine crumbs.

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Fold the crumbs, almond flour, baking powder, and vanilla into the meringue.

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Spread it into a greased 9″ pie dish.

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Bake for about 30 minutes, until lightly golden brown. Set it aside to cool. It will fall and shrink slightly.

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Combine the egg yolks, sugar, chocolate and milk in a pan. Mix well.

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Heat, over medium, stirring constantly until the mixture thickens. Stir in the gelatin and cool to room temperature.

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Whip the cream.

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Fold it into the chocolate.

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Pile the filling in the shell and chill, lightly covered, for at least two hours. You can also freeze the pie at this point. (I did.)

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Garnish with chocolate shavings and serve. I served mine frozen, because it was a really hot day. But if you want to enjoy the silkiness of the filling you’ll want to serve it out of the refrigerator instead.

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chocolatepie16_little-house-dunes

 

cinnamonroll7_little-house-dunes

by Heather Harris Brady

It’s not often that I find myself with extra cinnamon rolls, they’re something of a hot commodity in these parts. However, I overbaked just a wee bit for the open house and well, there they were. Dried out a bit, but perfect for this brunch dish. It’s quick, easy and you can mix it up the night before.

Cinnamon Roll Bread Pudding, About 8 generous servings

  • 2-1/2 c. milk
  • 3 eggs
  • 1/3 c. granulated sugar
  • 2 t. vanilla
  • 8-10 cinnamon rolls (at least a day old, the drier the better)

Slice the rolls in half horizontally and layer them in a buttered 8″ baking pan.

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Combine the rest of the ingredients and beat well.

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Pour the custard over the sliced rolls and cover with plastic wrap. Refrigerate at least overnight and up to one day.

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Preheat the oven to 375. Remove the plastic wrap and bake for about 35 minutes, until the top is golden brown and the center is set.

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Sprinkle with powdered sugar and serve.

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I served it with fresh berries and the sugar, but it would be a really nice grownup dessert with a whiskey sauce.

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cinnamonroll7_little-house-dunes

rhuberry11_little-house-dunes

by Heather Harris Brady

Guess who! I know, right? It’s been crazy, but I’ve come out on the other side of two graduation parties for my son and lots of other parties for graduating friends and family. I made most of the boy’s party food myself (with help from the aunts!), and I may get around to posting come menus and quantities. But not today my friends. Because today, while it’s still rhubarb season, you have to try this pie.

It is, in real life, the crazy red of the photo. It’s also crazy-good, and I’m not even that much of a pie person. There’s strawberries, raspberries and then a rhubarb filling holding it all together. It’s also no-bake, so if it’s hot where you are and you don’t have air conditioning either – you’re welcome!

I made this one with sugarfree raspberry gelatin, but you could sub in unflavored gelatin if you like. The redder your rhubarb the prettier the filling. If you have a dad in your life that loves pie, this would be a good choice (hint, hint).

Rhuberry Pie, Makes one 9″ deep dish pie

  • 3 c. diced rhubarb (1″ dice)
  • 1-1/4 c. water
  • 3/4 c. granulated sugar
  • 1 box of sugar-free raspberry gelatin, or one packet unflavored gelatin
  • 1-1/2 c. fresh sliced strawberries
  • 1-1/2 c. fresh raspberries, washed and picked over
  • 1 graham cracker pie crust (9″ deep dish) (or sub in a GF crumb crust)
  • 1 c. heavy whipping cream

Combine the rhubarb, sugar and water in a saucepan.

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Simmer for about 8-10 minutes, until the rhubarb is just barely tender. Take out some of the liquid (about 1/2 c.) and stir the gelatin into it.

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Remove it from the heat.

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Fold the dissolved gelatin, strawberries and raspberries back in. Let it sit for a few minutes so the fresh berries can poach a tiny bit. Reserve 1/2 c. of the liquid. Put the rest of the filling in the refrigerator for about 30 minutes, until it just starts to thicken.

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Pile the cooled filling into the pie shell. Cover the pie lightly and return it to the refrigerator to set completely. You can cut it in a couple hours, but if you can let it sit overnight you’ll get the cleanest slices.

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Beat the cream to soft peaks, then beat in the reserved liquid. It will stabilize the cream and turn it a lovely pink.

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Refrigerate the cream (covered) until you’re ready to serve the pie.

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Serve each slice cold with a dollop of cream. Store any leftovers in the refrigerator.

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Three years ago: Chocolate Eclairs
Two years ago: Michigan Fruit Pie
One year ago: English Muffins


mexicansweetbread18_little-house-dunes

by Heather Harris-Brady

Last weekend was graduation party #1 – a group of close friends for dinner and a board game tournament night. It was a big success, but with a dozen teenagers I was worried about having enough food. As I told my son, it’s the way of my people to worry about having enough food. Seriously, running out of food is probably our worst nightmare.

So, even with a taco buffet and four different kinds of mini-desserts I felt like I needed more. I needed a big batch of Mexican sweet bread. If you buy this at a Mexican grocery you probably know them as conchas. The commercial variety tend to be drier inside, and great for dunking in coffee. The homemade ones are tender and delicious, with a fine crumb.

This recipe comes from My Sweet Mexico by Fany Gerson. We’ve tried different recipes, but the topping has never been quite right until we found this one. You want a topping that is crunchy, and spreads out while baking – but not too much. When you are mixing the dough, think of how we did the brioche earlier. That’s the technique.

You have to start these the day before, but if you time it right your house will be blanketed in a heavenly combination of cinnamon and vanilla right when your guests arrive.

Mexican Sweet Bread (Conchas), Makes about 24 4″ conchas

For the bread:

  • 1-1/4 c. whole milk (I used evaporated milk.)
  • 3/4 c. granulated sugar
  • 3 eggs
  • 1 T. yeast
  • 3/4 c. soft butter

For the topping:

  • 2 c. all-purpose flour
  • 2 c. powdered sugar
  • 1/2 c. soft butter
  • 1/2 t. baking powder
  • 1 t. vanilla
  • 2 t. ground cinnamon

Scald the milk and cool to room temperature. Add the sugar and the eggs.

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Pour the mixture into a large mixing bowl and add the yeast.

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Add the flour and put on the dough hook.

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Mix until you get an elastic dough, about four minutes.

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Add the butter, four tablespoons at a time, and beat until the dough comes back together. It might take a while but keep going. Eventually you’ll end up with a shiny elastic dough.

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Let it rise until doubled.

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Then flip it over, cover it with plastic wrap, and refrigerate it overnight. The next day, when you’re ready to bake, preheat the oven to 350 and make the topping.

Combine everything but the flavorings in a mixing bowl and beat well. Conchas typically have a bright topping so I divided mine in half. I flavored one half with vanilla and added three drops of yellow food coloring.

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I kneaded cinnamon into the other half.

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Turn the dough out.

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You can flour the surface lightly, but the dough isn’t very sticky at this point. Grease your baking sheets and divide the dough into golf-balls.

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Divide the topping into large gumballs and flatten them in your palms. Put one on each roll.

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Score them with a knife or a concha stamp. (I use an Ateco stamp.)

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Let them rise until doubled and bake 35-40 minutes.

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The topping will get crackly, and inside…

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Is a beautiful fine-grain. These reheat and freeze well. Store leftovers wrapped at room temperature for up to three days.


Three years ago: Hot Fudge Sauce
Two years ago: Aebelskiver
One year ago: Chocolate Quinoa Scones


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