Let's Talk About: Desserts

What can be said--what needs to be said--about desserts? We are a nation of food-aholics. Our favorite motto is "Life is Short...Eat Dessert First." From the time we wake up until we go to nighty-night our mind is on food. Dessert is a diner's delight and a dieter's despair! If our children are on good behavior, we reward them with something sweet to eat. And, in one way or another every holiday revolves around food.

If you're finishing a heavy meal (like a holiday meal) it is best to serve a light dessert. If you have a light meal a richer dessert is welcome. If you're constantly on the run, as most of us are, don't forget the wonderful variety of pudding mixes that are available. These can be made quickly and are delicious served plain or with cream, or combined with fruit. They are also excellent for children.

We think of whipped cream on a dessert as similar to the frosting on a cake. There are ways to flavor whipped cream to add extra zest to your desserts.

Spiced Whipped Cream: For each cup of whipping cream, use about 1/4 teaspoon cinnamon, nutmeg or cloves. Add to the cream with the sugar. Or a dash of each makes a pleasing combination.

Coffee Whipped Cream: Add about a teaspoon of instant coffee powder to the cream with the sugar.

Chocolate-flavored Whipped Cream: Add 1 teaspoon of cocoa to the cream with the sugar.

For sweetening whipped cream, try brown sugar instead of powdered. It's especially good when combined with spices or instant coffee powder.

Glazed Baked Apples:
4 large baking apples
1/2 cup raisins
2 tbsp sugar
1 tbsp lemon zest
1 tsp cinnamon
2 tsp butter
2/3 cup boiling water
1/2 cup sugar
1/2 cup red currant jelly

Wash and core the apples; peel 1/3 of the way down from the stem. Place in a baking dish. Combine next 4 ingredients. Fill centers of apples. Top each with 1/2 tsp butter. Combine water and the 1/2 cup sugar; pour over the apples. Bake uncovered, in 350 degree oven for 45 to 60 minutes, or until tender, basting often with syrup in bottom of pan. Remove from oven.
Melt jelly and stir with a fork. Spoon over apples. Place in broiler 3 inches from the heat; broil for 3 to 4 minutes, or until glazed. Serve warm or cold with cream. Makes 4 servings.

Cranberry Banana Betty:
1 cup brown sugar, firmly packed
3 cups soft bread crumbs
1/2 tsp cinnamon
1/4 tsp nutmeg
4 to 5 bananas
1 can cranberry sauce
1 lemon, juiced and grated for zest
2 tbsp butter

Preheat oven to 375 degrees. Combine sugar, crumbs and spices; reserve 1/2 cup. Peel and slice bananas; sprinkle with lemon juice. Arrange alternate layers of crumb mixture and bananas in a 1 1/2 quart casserole. Spread cranberry sauce over the top. Sprinkle reserved crumbs and lemon zest on top. Dot with butter. Bake for 25 minutes. Serve warm or chilled with cream.

Fruited Gelatin Whip: Prepare a cherry flavored gelatin with water as directed on the package. Arrange a few slices of banana in bottom of a 1 1/2 quart mold; add just enough gelatin mixture to "anchor" them. Chill until firm. Pour in more gelatin to fill mold 1/4 full. Chill until set. Chill remaining gelatin until thickened but not set; whip with beater until fluffy; fold in 3/4 cup sliced bananas and 1 cup pitted bing cherries; spoon over gelatin in mold. Chill until set. Unmold. Garnish with additional fruit. Serve with whipped cream. Makes 6 servings.

Raisin Rice Pudding:
1/2 cup rice
1 quart milk
1/2 cup raisins
1/3 cup butter
3 eggs, beaten
1 cup sugar
1 tsp vanilla
1/4 tsp salt
Cinnamon or nutmeg

Combine rice with 2 cups of the milk in top of a double boiler; cook over hot water until rice is tender. Add raisins and butter. Combine eggs, sugar, vanilla, salt and remaining milk. Stir into hot rice mixture. Pour into a greased 1 1/2 quart baking dish. Sprinkle with cinnamon. Bake in 350 degree oven for 20 to 30 minutes, or until set. Serve hot or cold.

Creamy Rice Pudding: Scald 1 quart milk; add 1/4 cup rice, 1/2 cup sugar, few grains salt and 3 tablespoons butter. Stir until sugar dissolves. Beat 3 eggs slightly; pour milk mixture slowly on eggs. Pour into greased 1 1/2 quart casserole; sprinkle with nutmeg. Set in a pan of warm water; bake in 325 degree oven for 1 1/4 hours.

Queen of Bread Puddings:
1 quart milk
3 cups stale bread cubes
1 cup sugar
1/4 tsp salt
3 egg yolks, beaten
3 tbsp melted butter
1/2 tsp vanilla
1/2 cup tart jelly
3 egg whites

Scald milk. Pour over bread cubes. Add 1/2 cup of the sugar and salt. Add egg yolks, butter and vanilla and mix well. Pour into a greased 1 1/2 quart casserole. Set casserole in a baking pan. Pour hot water into the baking pan to a depth of 1 inch. Bake in 325 degree oven for 45 minutes or until set. Spread jelly over the top. Whip egg whites until stiff; fold in remaining 1/2 cup sugar gradually; swirl on jelly. Bake 20 minutes longer, or until brown; chill. (I have also used cubes of leftover doughnuts, muffins, quick breads, cake and they work excellently!)