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DDJ-- GND, 10-16-09
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DDJ
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Oct 16, 2009 14:54 PDT
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Dessert du Jour 10-16-09
US Library of Congress ISSN: 1533-0966
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Dessert du Jour
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It’s Good Neighbor Desserts Friday!!
Welcome to our Good Neighbor Desserts edition of Dessert du Jour! On
Fridays we turn over the recipe presentation to you guys to share and
showcase your favorite dessert recipes with the DDJ neighbors. If you
have any questions about any of the recipes offered today, write an
email to the address given with that specific recipe. If you wish to
submit your own favorite, guidelines are at the end of this mailing. And
don’t forget to forward this mailing to all your friends!
Table of Contents:
Brown Sugar Chews
Pumpkin and Spice Sour Cream Coffeecake
Indoor S'Mores
Fried Bananas
and don’t forget that our mama ezine, Recipe du Jour, is featuring Good
Neighbor savory recipes this and every Friday. To subscribe, address a
blank email to
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For metric conversion, try
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This recipe has been around since at least 1947. My mom made these often
for the family when I was growing up. The squares will be crispy on the
outside, but gooey on the inside (similar to butterscotch brownies, but
gooier). They are very rich, so a little goes a long way. When you first
cut into them, you will swear they're not done, but they are; just eat
and enjoy. You can double the recipe and bake in a 9x13-inch baking pan.
I sometimes decrease the nuts to 3/4 cup and add about 1/2 cup of
coarsely chopped maraschino cherries. YUM!!! - Linda in Maine -
lbail-@gwi.net
Brown Sugar Chews
Yield: 16 (2x2-inch) squares
1 large egg
1 c. brown sugar, firmly packed
1 tsp. pure vanilla extract
1/2 c. sifted unbleached all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
1 c. coarsely chopped nuts (walnuts or pecans)
Preheat oven to 350F. Thoroughly grease an 8-inch square baking pan or
coat with nonstick cooking spray.
Beat egg; combine with sugar and vanilla. Sift together flour, baking
soda, and salt; blend into egg mixture. Stir in nuts. Pour into prepared
baking pan.
Bake for 18 to 25 minutes (take care not to over-bake). Allow to cool
completely before cutting into 2-inch squares. These will be slightly
soft when removed from oven.
"Gladys Taber's Stillmeadow Cook Book"
Copyright © 1965, 1958, 1947
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This is one of our favorite coffeecakes. Connie
theking-@verizon.net
PUMPKIN AND SPICE SOUR CREAM COFFEECAKE
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup margarine, softened
1 cup granulated sugar
2 eggs
1 teaspoon butter flavoring
1 teaspoon orange extract
1/2 teaspoon vanilla extract
1 cup canned pumpkin
1/2 cup sour cream
1 cup finely chopped pecans
2/3 cup firmly packed brown sugar
1-1/2 teaspoons pumpkin pie spice
Preheat oven to 350F degrees. Grease a 10-inch tube pan and set aside.
Combine flour, baking powder, baking soda and salt; set aside. Cream
margarine and granulated sugar until light and fluffy. Add eggs, 1 at a
time, and beat well after each. Add flavorings and blend. Add pumpkin
and sour cream and blend well. Batter will have a curdled appearance.
Stir in dry ingredients just until mixed. Combine pecans, brown sugar
and pumpkin pie spice.
Spread half the batter in prepared pan. Sprinkle with half the pecan
mixture. Spread remaining batter over, then sprinkle with remaining
pecan mixture. Spray butter spray over the top. Bake in 350F-degree
oven for 40 to 45 minutes, or until cake tester inserted near center
comes out clean. Cool in pan 10 minutes, then remove from pan to cool
completely on wire rack.
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Rich's email address ( ri-@recipedujour.com ). Thank you.
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Indoor S'Mores
2/3 cup light corn syrup
2 tablespoons butter or margarine
1 (11 1/2 ounce) package milk chocolate chips
1 teaspoon vanilla extract
8 cups Golden Graham cereal
3 cups miniature marshmallows
Butter a 13 x 9-inch pan.
Heat corn syrup, margarine and chocolate chips to boiling in 3-quart
saucepan, stirring constantly; remove from heat. Stir in vanilla
extract. Pour over cereal in large mixing bowl; toss quickly until
cereal is completely coated with chocolate. Fold in marshmallows, one
cup at a time. Press mixture evenly into pan with buttered spoon. Let
stand until firm, about 1 hour.
Cut into 1 1/2-inch squares. Store loosely covered at room temperature.
Makes 48 squares.
Sue Cookinc-@aol.com
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This is not an easy recipe but it's well worth the trouble. I've found
that, if you know how, chopsticks are the easiest tools to handle the
bananas with. And they're still pretty good, even if you mess up and
don't manage to crack the caramel (it's still sticky). Sue
Cookinc-@aol.com
Fried Bananas
1/2 cup flour
2 Tbsp cornstarch
3/4 tsp baking powder 1/2 cup water
2 bananas
oil for frying
Caramel coating
2/3 cup sugar
1/3 cup warm water
1 Tbsp oil
Combine flour, cornstarch and baking powder. Add water and stir until
smooth. Peel bananas and cut into thirds. Place in batter and turn to
coat. In a deep pan pour oil to a depth of 1 1/2". Heat to 350 degrees.
Place batter covered bananas into the hot oil and cook until coating is
golden brown, about 2 minutes. Remove and drain on paper towels. Spray a
cooking tray or plate with cooking spray. Fill a serving bowl with ice
and cover with water.
For caramel topping: Place sugar, water and oil in a large skillet, stir
to blend. Place pan over high heat. When mixture begins to bubble, shake
pan continuously to prevent burning (DO NOT STIR - I just sort of rock
the pan back and forth on the burner). Continue until syrup just turns a
pale straw color, approximately 9 minutes. Immediately remove from heat.
Syrup continues to cook and will turn golden in a few seconds. Drop
fruit into syrup and swirl to coat evenly (you need to work pretty fast
at this point, and get the fruit in and out of the caramel, cause it's
starting to cool and set up). Place fruit on greased plate so pieces do
not touch. Dip each piece in ice water so coating hardens and fruit
cools (this sounds odd, but it's what cracks the caramel. Don't worry,
it doesn't get soggy).
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_______________________________________
Dessert du Jour is made possible only by donations from subscribers like
you. If you enjoy receiving DDJ, please support us by sending a check
payable to "Recipe du Jour" for any amount to: Recipe du Jour, PO Box
195, Henrico NC, 27842. Or use PAYPAL ( http://www.paypal.com ) and
donate (via your account or their secure credit card site) directly thru
Rich's email address ( ri-@recipedujour.com ). Thank you.
_______________________________________
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blocking our ezines thinking they are (heaven forbid!) junk mail.
And check our archives at www.topica.com/lists/dessert/read to see the
latest issue.
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Good Neighbor Desserts appears every Friday. To submit your recipe to
Dessert du Jour’s Good Neighbor Desserts, simply send it via email to
ri-@recipedujour.com Use “GND” and the title of your recipe as the
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