Sweet

            Flavor is an important part of successful cooking.  It is not the only thing that cooking is about, but your cooking decisions should be made to enhance and improve flavor.  This month we are going to explore ways to improve flavor.  This week we will talk about sweetness.

 

All cultures have sweet dishes. Even if desserts are not a big part of the culture there usually are some sweet treats.  The cravings for sweets are also defined by culture.  I’ve heard many times that American desserts are far too sweet.  So many of our processed foods are laden with sugar and combined by popular sugary drinks has dulled our ability to taste sweet. When it comes to sugar, less is better.

 

Spices

           

Use of spices should complement the dish.  This is true for sweet dishes as well.  In America common spices used in sweet dishes are cinnamon, ginger, cloves, allspice, and nutmeg.  In some cultures cardamom and even pepper are used in sweet dishes. It is becoming more common to see herbs like mint, basil and lavender in sweet dishes.

 

Flavorings

 

Flavorings like vanilla and almond extract are also used in baking and sweet dishes.   I try to buy non-artificial flavorings.  Some you can find in most grocery stores, but they can be ordered online, too.  I use pure extract of vanilla and almond.  I rarely use citrus flavorings, because a more intense and true flavor can come from the grated peel.  I also never use reconstituted juice in my recipes.  I am fortunate to have an old lemon tree in my backyard and it is very prolific.

 

This Week’s Challenge

 

            Try a new sweetening agent.  I steer away from artificial sweeteners, but there are many sweeteners that are not artificial.  Some are corn syrup, honey, agave, and syrups like maple and molasses.  There are different kinds of sugars and honeys, too.  You may want to find a sweetener that I haven’t mentioned here.  Do your research and decide on a sweetener that you have not tried before.  Then make a recipe with that sweetener.

 

Tip for this Week – More lemon flavor

 

            When using citrus fruits and you want to intensify the flavor add more grated zest from the peel.  The flavor is in the oils in the peal.  Using a micro grater, grate the color portion the peel.  Try to avoid the white part of the peel just under the color as this is often bitter. Grate the peel before it is cut or removed from the fruit.

 

This Week in Punkin’s Kitchen

 

            Lemon Bars

 

1 C      Butter                                     4          Eggs

½ C     Powder sugar                       2 C      Sugar

½ t       Salt                                         ½ t       Baking powder

2 C      Flour                                       ¼ C     Flour

½ C     Chopped nuts                      ¼ C     Lemon juice

The ingredients

 

1.    Combine all the ingredients in the first column, mixing well. 

Mix the dry ingredients working in the butter.

Add the chopped nuts.



It will be dry and crumbly, but will hold together
as it is pressed into the bottom of the pan.

 

2.    Press into the bottom of a 9 X 13 greased baking pan. 

3.    Bake at 350 degrees for 15 to 20 minutes. 

4.    While this is baking, mix the ingredients in the second column. 



Mix the second group of ingredients.



Blend well and set aside until the crust is ready.








 

5.    When the crust is done, take it out of the oven and pour the second mixture over the hot crust. 

The crust will not be completely cooked.
It will finish cooking with the lemon layer.

 

Pour the lemon mixture over the hot crust
and return it to the oven.

 

6.    Return to the oven and bake 20-25 minutes.  Sprinkle power sugar over the entire surface. 

Sift powder sugar over the hot lemon bars.

Allow the lemon bars to completely cool.

 

7.    Allow the lemon bars to completely cool.

8.    Sprinkle power sugar over the entire surface. 

Before serving sprinkle with more powder sugar
and cut into the desired size.

 

9.    Cut into squares or bars.

 

            Lime Chiffon Dessert

 

¼ C     Lime juice, freshly squeezed

1 can  Condensed sweetened milk

1 t        Lime rind, grated

            Food coloring (optional)

2          Cool Whip 8 oz. containers, thawed.

2          packages of soft lady fingers, sliced lengthwise

The ingredients

 

 

1.    Line the inside of an 8 inch spring form pan with the lady finger with the cut side facing inside the spring form pan. 

Place the ladyfingers so the flat side is next to the filling.

 

2.    The lemon or lime juice must be fresh squeeze.  Reconstituted will not work.

Add the lime juice to the sweetened condensed
milk and bear with a mixer.  It will thicken.

Add the grated peel and a little food coloring.
I us one drop yellow and two drops green.

 

3.    Empty the condensed milk into a medium bowl. 

4.    Dump in the juice all at once and beat with an electric mixer for 1-2 minutes.  The mixture will become thick.   

5.    Add the grated rind and a drop or two of food coloring.  The rind gives the lemon flavor so it is better to add more rind than juice. 

6.    Beat long enough to blend thoroughly, less than a minute. 

7.    Gently fold in one container of Cool Whip. 

Gently fold in the first container of cool whip.

Pour the lime mixture in to the
ladyfinger lined pan.

 

8.    Pour into the ladyfinger lined spring form pan and refrigerate at least two hours.

9.    Before serving top with the remaining container of Cool Whip and garnish with slices of lemon dipped in sugar.


 

 

 

Variations:  I usually make this as a lime dessert, but lemon works very well, too.  I have not tried pineapple or grapefruit.  The acid of the citrus juice reacts with the condensed milk.  That is why the juice must be fresh squeezed. Orange is not as high in acid and doesn’t do as well in this dessert.

 

If you can’t find lady fingers, slices of sponge or pound cake will work.  This filling makes a good pie, too.  Use a baked empty pie shell or crumb crust.

           

Holiday Brownies

 

¾ C     Butter                                                 ½ C     Cocoa

1 ½ C  Sugar                                                 ½ t       Baking powder

½ t       Vanilla                                                           ½ t       Salt

3          Eggs                                                   1 C      Chocolate chips

¾ C     Flour

The ingredients

 

1.    Heat oven to 350 degrees and grease a 8 x 8 baking dish. 

This is a baking sheet lined with
parchment paper and sprayed with Pam.

2.    In a medium bowl, melt the butter and add the sugar and vanilla. 

 

3.    Add the eggs and beat well with a spoon. 

 

4.    In another bowl, combine the flour, cocoa, baking powder and salt.

 

5.    Gradually add to the egg mixture.  Blend well. 

 

6.    Add the chocolate chips. (This time I opted out of the chocolate chips and used mini M & Ms to decorate the brownies)

7.    Spread the batter into the baking dish.  Bake for 40-45 minutes until the brownies begin to pull away from the pan. 

Into the oven

Out of the oven

 

8.    Cool completely and then cut into squares. 

9.    Frost the brownies and decorate for the holiday. (I usually use canned frosting)

 

Once cooled, frost and decorate.

Decorated with mini M & Ms

 
 
 
 
 
 
 
 
 
 

Note:  If you use a 9 x 13 pan use 1 ½ this recipe.

 

Happy Cooking!