Baked Strawberry Dessert Pudding

Strawberry Pudding has been a favorite since ages and eons, and as these berries are easily available almost all year round, there's no restraint on indulging in a sweet dessert pudding whenever you fancy to have one! Puddings can be of various types, creamy, gooey, gelatinous or cake-like, and as the last one is one of my favorites, I chose a baked pudding that's softer than a cake, yet light in texture. The inspiration came from a craving for a traditional Strawberry Shortcake, but I didn't have the ingredients nor the patience to make one. So, the easiest way to create a satisfying substitute was to use the same flavors, and bake a pudding! With strawberry puree, fresh sliced strawberries a hint of lemon and brown sugar, and topped with whipped cream and chocolate sauce, this Baked Strawberry Pudding is a perfect dessert for those sudden sweet-tooth cravings.

Ingredients
8-20 large fresh strawberries
1/2 tsp lemon juice
1 tbsp brown sugar
2 tbsp unsalted butter
1/2 cup caster sugar
1 cup all purpose flour
3/4 cup milk
1 large egg - separated
**add one more egg for a souffle-like pudding

For Garnish
more strawberry slices
sprig of mint
whipped cream
chocolate sauce

Method
Take the strawberries, leaving 2 aside, chop them and make a strawberry puree by slowly heating them with the cane sugar and lemon juice, until they are soft, and almost macerated(pulp). Strain the puree through a fine sieve to remove the seeds and excess pulp; then keep aside.

Slice the remaining 2 berries into thin slices, 4 slices per berry.

Butter 4 small ramekins and set aside. Preheat your oven to 350F.

Beat the butter and sugar in a medium bowl until combined. Sift in the flour. Stir in the milk, egg yolk and 1/4 cup of the strawberry puree till combined.

In another bowl, whisk the egg whites until stiff. Fold in gently into the batter.

Place the 4 strawberry slices on the sides of the buttered ramekins. Then pour the batter, filling them upto 2/3 height, leaving some room to allow the pudding to expand. Bake for about 15 minutes or until the top is light golden brown, and the pudding separates from the sides.

Allow the ramekins to cool down. Gently invert each ramekin over a dessert plate. Top with some whipped cream and strawberry slices. Drizzle with the remaining strawberry syrup and chocolate sauce. Its like a strawberry shortcake in itself!

Garnish with a sprig of mint, and serve your delicious Baked Strawberry Pudding for a light and airy yet comforting dessert!

Related Recipes:
Mixed Berry & White Chocolate Pudding
Low-Fat Strawberry Vanilla Cake
Peach Melba with Vanilla-Cardamom Ice Cream
Vanilla Panna-Cotta with Balsamic Strawberries

Related Tags
strawberries, desserts, cakes, pudding

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Raspberry Almond Crumble

The easiest way to enjoy fresh fruits as a simple yet delicious dessert is by baking them into pies and crumbles! This lovely Raspberry Almond Crumble made with wholegrain flour is proof enough, don't you think! Crips, Crumbles, Cobblers and Pies all belong to the same family, but technically, they are slightly different. A Crumble is a british dessert containing stewed fruit topped with a crumbly mixture of butter, flour, and sugar. It is then baked in an oven until the topping becomes brown and crispy! My crumble recipe is made from fresh raspberries, crushed almonds, rolled oats and flour, a tinge of orange juice for that fresh citrusy flavor, and a touch of ginger for the perfectly refreshing aroma that will fill your kitchen as you bake these in the oven! You could also try using other seasonal fruits like apples, peaches or plums.

Raspberry Crumble

Ingredients
2 cups fresh or frozen raspberries
3 tbsp regular sugar (adjust according to tartness of berries)
2 tbsp orange juice (or 1 tsp fresh orange zest)
1/2 tsp freshly grated ginger

Crumble Topping
1/2 cup wholegrain flour
3 tbsp rolled oats
1/4 cup butter or margarine
1/4 cup brown sugar
4 tbsp coarsely-crushed almonds

Method
Preheat oven to 400 deg F; grease one 6 inch baking dish (or 4 small ramekins) with butter or non-stick spray.

Place all the topping ingredients in a mixing bowl and rub them lightly together, using your fingertips, until you have a uniform mixture that resembles fine breadcrumbs or pearl-sized granules.

Mix the raspberries with the sugar, orange juice and ginger in a bowl. Gently toss to evenly coat the berries. Now arrange them in a freased/buttered ramekin or baking dish.

Top the raspberries with the crumble mixture and the crushed almonds, pressing it down lightly to get it even all over, then run a fork gently over the surface to make it crumbly.

Bake it on the high shelf in the oven for 18-20 minutes or until the top is golden. and the fruit starts bubbling from underneath, cutting through the top crust.

Serve it warm topped with some whipped cream or vanilla ice cream.

This Raspberry Crumble recipe is a definite winner with guests, and even with kids. Looking colorful and elegant, it tastes even better, and can serve to be an easy dessert while entertaining!

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Raspberry & White Chocolate Chesecake
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10:14 AM | 0 comments | Read More

Cherry & Peach Upside Down Cake

Though fall and baking go hand in hand, sometimes, its more comforting to bake whenever you want to, using whatever ingredients you have at hand. Just like this Upside down Peach and Cherry cake which was a great way to use the bag of stone fruits lying on my kitchen counter. Foodblogga's story behind his cake is much more interesting though, as its an adapted version of her grandma's 70-year old recipe! It's a fresh and colorful cake that will fill your house with a scintillating aroma, as the beautiful cake bakes in the oven. The peach and cherry compote that covers the cake will linger on your tastebuds long after the piece of cake is gone!


Fresh Cherry and Peach Upside-Down Cake
Makes 8 servings

Ingredients
1/2 cup butter (8 tablespoons)
1 cup brown sugar
3/4 cup fresh cherries, pitted and halved
3-4 small, ripe peaches, pitted and halved
1 cup flour, sifted
1 teaspoon baking powder
1/8 teaspoon salt
3 eggs, separated
1 cup granulated sugar
5 tablespoons orange juice
2 teaspoons orange zest
1 teaspoon pure vanilla extract

Method
Place a rack in the center of the oven, and preheat to 350 degrees F.

Place butter in a 9-inch-round baking pan, and place inside of a warm oven until melted, about 5 minutes. Remove from oven, and sprinkle brown sugar evenly over the butter. Add the peach halves, cut side down, then add the cherry halves, filling in all of the nooks and crannies.

In a medium bowl, combine sifted flour, baking powder and salt, and stir.

Using a hand mixer, in a metal or glass bowl, beat egg whites at high speed until fluffy. Set aside.

In a separate bowl beat egg yolks with sugar at medium speed until creamy. Add orange juice, orange zest, and vanilla extract, and beat well. Add the flour mixture to the creamed mixture, and beat until well combined. Fold in the egg whites with a rubber spatula. Pour cake mixture evenly over the fruit, and smooth with the spatula.

Bake for 40-45 minutes, or until cake is golden and a toothpick inserted into the center comes out clean. Place on a wire rack to cool for 10 minutes. Run a blunt knife around the edges of the pan to loosen the cake. Invert carefully onto a plate. Serve warm or at room temperature.

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Mini Cranberry Tarts for Thanksgiving

Thanksgiving is less than 24 hours away, and if you have still not decided what will go on your dessert menu, try these rustic Cranberry tarts which have an old-world charm to them, and with cute individual-sized portions, each guest can have their own personal pies, without having to horde around one big plate! Homemade pie dough can be made overnight and refrigerated, and you can also make the cranberry filling ahead of time. Add some holiday flavor by sprinkling dashes of fall flavors like nutmeg, some raisins and chopped pecans. Orange zest and Grand Mariner take it up one notch higher, making it a memorable feast for your friends and family. Recipe by Karen Baker, via Fine Cooking magazine; photo by Scott Phillips.

Ingredients

For the dough:
1-1/2 cups all-purpose flour
3 Tbsp granulated sugar
1/4 tsp table salt
6 oz. (12 Tbsp) cold unsalted butter, cut into pieces
2 Tbsp plus 1 tsp cold water

For the filling:
3 cups fresh cranberries
1 cup golden raisins
3/4 cup granulated sugar; more to taste
1/4 cup pure maple syrup
2 Tbsp orange liqueur, such as Grand Marnier
Finely grated zest of 1 orange
1 Tbsp fresh orange juice
1/8 tsp table salt
pinch of nutmeg
2 tbsp chopped pecans or walnuts

For Base & Garnish
3 Tbsp gingersnap cookie crumbs (from about 6 cookies)
Granulated sugar for sprinkling
Lightly sweetened whipped cream for serving

Making the dough
Put the flour, sugar, and salt in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal. Add the water and pulse until the dough just starts to come together.

Turn the dough out onto a work surface and press it into a cohesive ball. Divide it into six equal balls and put each on a sheet of plastic. Press the balls into disks and wrap well with the plastic. Refrigerate the dough until firm, 1 hour (or hold in the refrigerator for up to two days).

Making the Filling
In a medium saucepan, combine 2 cups of the cranberries with the raisins, sugar, maple syrup, orange liqueur, orange zest and juice, and salt. Bring to a simmer over medium heat. Cook, stirring occasionally until the sugar has dissolved, the cranberries have popped open, and the mixture is quite thick and syrupy, about 6 minutes. Taste the mixture. If it seems too tart, add more sugar. Remove the pan from the heat and stir in the remaining 1 cup cranberries, nutmeg and chopped pecans. Let the filling cool to room temperature (it will thicken to a jam-like consistency). Once cool, the filling can be refrigerated for up to two days.

Baking the Tarts
Position oven racks in the upper and lower thirds of the oven and heat the oven to 400°F. Line two rimmed baking sheets with parchment. About 15 minutes before rolling the dough, take it out of the refrigerator so that it becomes malleable.

On a lightly floured surface, roll each disk of dough into a 5-1/2- to 6-inch round.

Transfer three rounds to each baking sheet and sprinkle the gingersnap crumbs evenly over the surface of each round, leaving a scant 1-inch border. Dollop the cooled filling into the center of each dough round. Use the back of a spoon to spread the filling evenly, leaving a 1-inch border.

Gently fold the border over the filling, pleating as you go, to partially enclose the filling. Lightly press the pleats together to seal. Sprinkle the crust with sugar. Bake until the pastry is golden brown, 20 to 25 minutes, rotating the baking sheets halfway through. Serve warm or at room temperature with whipped cream on the side.

Tart Recipe Variations
Feel free to adapt the recipe for the filling by using seasonal fruits. Apples, Pears, Peaches, Plums are all great fruit tart flavors. the basic recipe for the dough and the shell remains the same. You can freeze the tart dough for upto a month, so make the most of this recipe, and you can easily bake variations of the same, all through Thanksgiving and Christmas!

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Traditional Bourbon Pecan Pie
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Delicious & Healthy Banana Oatmeal Chocolate Chip Muffins

Most of the times, I end up baking Chocolate Banana Bread with old mushy browned Bananas. But this time, I wanted to try something different, and preferably healthy, if possible. So this recipe for Banana Oatmeal Muffins was just perfect! I loved the fact that it uses Almond milk, which gives it a mild Almond flavor, and the chocolate chips help transform this healthy muffin into a more sophisticated and kid-friendly treat. With less than 120 calories per muffin, it is indeed a dessert you can treat yourself with, a dessert which will keep you full for a longer time, thanks to the Bananas and Oatmeal! Recipe & photo courtesy of Roni at Green Lite Bites.

Ingredients
3 very ripe mashed bananas
1 cup vanilla Almond milk (use whole milk if you want instead)
2 eggs
1 tbsp Baking powder
3 cups Old Fashioned or Rolled Oats
1 tsp vanilla extract
3 tbsp mini chocolate chips

Method
Preheat oven to 375 degrees.

Mix all the dry ingredients except the chocolate chips together in a bowl, then slowly add the Almond milk and combine to make a batter. Let it sit while you prepare the muffin pans.

Spray a muffin pan and/or liners with with non-stick spray and keep ready.

Now stir the chocolate chips into the oatmeal batter. Just mix enough to combine, do not blend or whisk. The batter should be thick, not runny like cake batter.

Divide batter equally into 15 muffin cups, filling them 3/4th full. Bake 20-30 minutes, you’ll see the edges just starting to brown and they will be firm to the touch. Do not over-bake.

The muffins may stick to the pan when hot. So allow them to cool completely on a wire rack, then turn them out easily.

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Wholegrain Blueberry Pancakes
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Quick & Easy Pineapple Muffins

11:30 AM | 0 comments | Read More

Mango Ice Cream with Condensed Milk

Mango is undoubtedly the King of fruits, at least for me, and I bet several others would agree with me on this one! With a beautiful color, rich creamy pulp and unbeatable taste, mangoes hold a special place in every recipe. Though they are great to just consume by themselves, they do add a special touch to the food they are paired with, especially desserts. So here's a household favorite - rich creamy Mango Ice Cream, made without using an ice cream maker! And I add a hint of Cardamom to the recipe, which is a taste I developed after trying it for my Peach Melba with Vanilla Cardamom Ice Cream recipe. The Condensed milk is indeed the second star ingredient which lends the smooth texture to this ice cream.

Back when I was a young kid in India, helping my mom in the kitchen we did not have the convenience of fancy kitchen gadgets. It was hard to find a proper baking oven in most homes, as some of you might recollect, so having an Ice Cream Maker was definitely not treated as a valid expense!:) But that does not mean we did not get to enjoy creamy dense ice cream at home - it just meant you had to add in a few extra steps to develop that smooth velvety texture, and this Mango Ice Cream is proof that you don't always need gadgets to do things right!

Eggless Mango Ice Cream Recipe using Condensed Milk, and Flavored with Vanilla & Cardamom

Ingredients
Makes about 6 servings

1/2 litre full-fat milk
4-6 medium sized ripe mangoes
100 ml (small can) of sweetened condensed milk
additional sugar - add to taste
1/2 tsp vanilla essence
3/4 tsp ground cardamom powder

Method
Boil the milk till it becomes a little thick and creamy, about 12-15 mins, then remove from flame and add condensed milk to it.

Allow the milk to cool to room temperature. Meanwhile, de-seed the mangoes and blend the pulp in a mixer to make thick mango pulp. Do not add water or any other liquid.

Once the milk is cool, add the mango pulp to it and blend well. Check for taste and add more sugar, if needed. Now transfer the mixture to an ice cream pan; cover it with cling-wrap, then put an inverted baking dish over it, to prevent ice from forming on the top of the pan. Freeze the mixture for a couple hours.

Remove the mixture and transfer to a mixer again. Add the cardamom powder and vanilla essence, then blend well, using the Whisk/Froth setting on the Blender.

Again freeze it for an hour, then repeat the blending process again, one more time. This may sound strenuous, but it is what you need to do when you are not using the convenience of an Ice Cream maker! But don't worry, its totally worth it - the freezing/churning process will ensure that your ice cream becomes nice and creamy, and sets well to give you same texture as an ice-cream maker recipe.

Now put the ice cream pan in the freezer, again, covered with cling-wrap and freeze for another 3-4 hours, or until ready to serve.

When you want to serve it, remove the pan from the freezer and let it thaw for 5 minutes. Then take an ice cream scooper and dish out as many scoops as you like in a bowl. Garnish with some fresh fruit and mint leaves, more mango pieces if you like, and serve immediately. You can also use pistachios or other fresh fruit like berries as a topping.

I like my Mango Ice Cream plain, but adding a few raspberries makes the presentation look much better:)

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3:01 PM | 0 comments | Read More

Mini Chocolate & Fruit Trifles

Fruit Trifles have been a favorite at holiday gatherings - layered with a piece of sponge cake, topped with whipped cream, fresh fruits, chocolate, nuts and your favorite toppings, they not only look elegant, but are the perfect end to a holiday dinner! So I tried to re-create the magic of trifles, albeit, in a smaller size, which suits perfectly for individual servings. Layered with fresh bananas, berries, mixed-fruit puree, whipping cream, rich swiss-mocha chocolate syrup and crushed chocolate cookies, these Mini Fruit & Chocolate Trifles are all set to win you tonnes of accolades at your next party!

Inspired by traditional trifles, I was tempted to try a miniature version which not only looks pretty, but can also be relished as a dessert without much guilt! Instead of sponge cake, I used bite-sized brownie pieces, and some fresh chocolate ganache made by melting my Swiss-mocha chocolates. I blended some mixed berries for my fruit puree, and chopped some bananas as they go great with both chocolate, and cream! And the crushed cocoa-cookies were the final touch - you can never imagine a tiny serving could hold so much flavor within!

Ingredients
Makes 4 mini trifles

4 brownie-bites - (or two brownie pieces, cut into 4 each)
1 large banana - chopped or sliced
1 oz of your favorite chocolate
4 tbsp + 2 tbsp heavy whipping cream (sweet)
mixed berries - blended (or other fruit topping)
4 tbsp sugar - for the fruits, if required
crushed cookies - for garnish
4 drops lemon juice - for the bananas
a pinch of nutmeg (optional)

Method
Transfer the berries to a pan on low-heat; add the sugar and let the fruit macerate for about 8-10 mins. Remove excess water/syrup and keep the fruit aside. You can even puree it if you like.

Take the chocolate pieces in a microwave-safe bowl and add 2 tbsp whipping cream to it. Stir and heat for 30 sec. Then remove, stir again, and repeat two more times to form a thick chocolate ganache.

Slice the bananas and sprinkle some lemon juice and nutmeg over it to prevent them from getting brown; nutme adds a lovely flavor too!

Now cut the brownies into small pieces and keep aside. Coarsely grind the cookies and keep aside.

Whip the remaining 4 tbsp cream till it becomes a little stiff and holds shape.

Assembling the Trifle
Take the bowls/cups that you are going to serve the trifle in. Layer with the brownie bites, followed by the sliced bananas. Top this with the chocolate ganache, followed by the whipped cream and the fruit puree. Repeat with another layer of everything. Finally, sprinkle the crushed cookies on the top. Add a creme wafer for garnish.

There, the perfect Fruit & Chocolate Trifle to end a fun-filled evening! it serves to be an excellent individual dessert, and the best part, it can be improvised to use whatever fruits you have on hand!

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Eggless Chocolate Cake
Chocolate-Covered Strawberries
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10:40 AM | 0 comments | Read More

Mango Coconut Snack Cakes

Summer is the time I miss India the most - No, NO, not for the Heat, but for the delicious Mangoes that we relished during the season, never mind the pounds it added to my frame! Indian Mangoes have no parallel, but after so many years in the US, I guess we've started appreciating the fact that we can at least get mangoes in California, and they are of "decent-quality". So to satisfy my Mango mania, I baked these Mini Mango-Coconut Snack Cakes, a healthy, delicious alternative to regular decadent cakes or muffins. Made with whole-wheat, and a low-sugar content, these baby cakes can be eaten for breakfast, or turned into delicious desserts by sprinkling some icing sugar, and maybe some syrup or whipped cream on the top!

Ingredients
Makes about 12 mini cakes

2 large eggs
1 tsp vanilla extract
2 tbsp vegetable oil
1 cup whole wheat flour (optional, you can use AP flour instead)
1/2 cup all-purpose flour
1.5 tsp baking soda
1.5 tsp baking powder
1/2 tsp salt
4 tbsp chopped walnuts
1 cup mango pulp - sweetened
1/2 cup unsweetened shredded coconut
2-3 tbsp sugar (depending on how sweet your mango pulp is)

Method
Preheat your oven to 325 degrees F. Grease and flour your large muffin pans or 12 individual ramekins and set aside.

Beat the eggs, oil and vanilla together. When it becomes fluffy, add in the mango pulp and mix well.

In another bowl, mix all the dry ingredients except coconut flakes and walnuts.

Now slowly pour the dry ingredient mix into the egg mixture and keep beating on medium speed. Do this till the entire cake batter becomes smooth and uniform, about 5-8 mins. Finally, fold in the shredded coconut and the chopped walnuts.

Distribute evenly in the prepared cake pans and bake for at least 20-25 mins, until a toothpick inserted in the center comes out clean. Turn off the oven and let the mini cakes cool on the wire rack for 5 mins.

Then gently turn out the cakes from the pan. Garnish with a topping of more walnuts if you like, and sprinkle some confectioner's sugar on the top.

These taste great with tea or coffee, and as they are low in sugar and trans-fat, they are also a healthier option to indulge in!

These Mango-Coconut Cakes are my entry to the SHF-Fruit & Nut event being hosted on this blog this month. If you haven't sent them in already, I'm looking forward to your entries.

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6:39 AM | 0 comments | Read More

Raspberry Coconut Breakfast Cake

Summer is the season for fresh Berries, and what better way to get the antioxidants into your system than by beginning your weekend with a slice of this delicious Raspberry Coconut Breakfast Cake! Actually, I was tempted by seeing the IHOP commercials about the Strawberry Festival that's going on, but it looked like way too many calories to indulge in. So to satisfy my sweet tooth, I thought of baking something that's not too unhealthy, and can pacify my cravings too. Thus was born this Raspberry Breakfast Cake - baked with fresh raspberries, almonds, coconut, a bit of vanilla, and coconut milk, it is a perfect way to enjoy a summer morning with a cup of hot coffee, as you plan how to spend the weekend with your family. Off this goes to Meeta's Mingle, celebrating Spring Cakes this season.

Ingredients
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
3 eggs
1 tsp vanilla
pinch of salt
1/2 cup unsalted butter, softened
1-3/4 cup sugar
1 cup coconut milk
1/2 cup sweetened flaked coconut
1/4 cup slivered almonds (optional)
3/4 cup chopped or whole raspberries

Method
Lightly coat a 10-11 inch round cake pan or a regular Loaf pan with cooking spray, and set aside. Preheat the oven to 350 degrees.

Sift the flour, salt, baking powder and baking soda in a small bowl. Set aside. Mix the coconut flakes with the coconut milk and vanilla essence, whisk and set aside.

Cream the butter and sugar over medium speed until well combined. With the mixer still on medium speed, slowly add the eggs, one at a time, until completely incorporated. You can even do this by hand, making sure you beat well after addition of each egg, so the mixture becomes light and fluffy.

Now add the coconut milk mixture, followed by the flour mixture, beating slowly after each addition so that the batter becomes white and fluffy. Finally fold in the raspberries and slivered almonds.

Pour the batter evenly in the prepared cake pan, and Bake at 350 degrees for 20 - 25 minutes or until the center springs back when lightly pressed. Remove from the pan and allow to cool completely, before attempting to slice the cake.

Serve a wedge with coffee for breakfast. For a more indulgent dessert, cover the cake with white buttercream frosting and garnish with more fresh raspberries.

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6:12 AM | 0 comments | Read More

Pineapple Muffins

One of the best ways to enjoy fresh pineapples is to bake cute little Pineapple Muffins out of them! Next to Blueberry Muffins, these have got to be my favorite snack. I love Pina-Colada, os I decided to combine the great flavor combo of Pineapples and Coconut to bake these baby cakes, that are delicious and filling, and don't take much preparation. You can zest them up by adding orange, lime, or even spices, but I love them as they are, with a hint of coconut essence, fresh pineapple cubes, and nice chredded coconut!

Ingredients
Makes 12-15 medium-sized muffins

1-3/4 cups all-purpose flour
3/4 cup sweetened pineapples - diced or crushed
2 tbsp shredded coconut
1 egg
*** substitute 1/4 cup vanilla or plain yogurt for an eggless version
1 cup castor sugar
1 tsp coconut essence
1/2 tsp orange extract (optional)
1/2 tsp salt
3/4 cup milk (or sour cream)
1/3 cup butter - at room temperature
1 tsp baking powder

Method
Preheat oven to 350 degrees F and prepare muffins pans by greasing with non-stick spray, or line them with paper-liners.

In a large bowl, sift together the flour, sugar, baking powder, and salt.

Combine egg, milk, and melted butter in another bowl. Beat a little to combine everything together and make it frothy. Now add this to the dry mixture just until combined. Do not over-beat. Fold in the pineapples and the shredded coconut and gently stir to combine.

Spoon the mixture into the moulds (upto 2/3 full) and bake for 20 minutes, until the tops rise and become golden.

Let the muffins cool in the rack for 10 mins. Then gently remove then from the moulds and transfer to a wire rack to further cool for another 5-7 mins. (If you don't let them cool enough, the tops may sag, like mine did:))

Serve the Pineapple muffins, or baby cakes, as I like to call them, with some fresh Indian Chai. You can even layer it with some orange marmalade, or deck it up with whipped cream! Enjoy the taste of Pina Colada, albeit in a Muffin form!

This is my entry for the BBD#18 - Quick Breads that is currently running on this blog. You still have until April 1st to send in your entries. So bake something quick, and send it over!

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5:56 AM | 0 comments | Read More

Upside Down Cranberry Cake

Thanksgiving without a Cranberry Cake is almost incomplete, don't you think? Of course, you could bake a simple cake and drizzle it with cranberry sauce, or instead, you could bake this beautiful Upside-Down Cranberry Cake that will surely be the highlight of your Thanksgiving Dinner! With a touch of all-spice adding to the festive Fall mood, and a layer of slivered almonds & shredded coconut splashed on the sides of the cake to add the perfect crunch to the mushy cranberries, this traditional Cranberry Upside-Down Cake is a lovely addition to your holiday table! But use any fruit that you like, Pears, Plums, Apples, Peaches or Pineapples - this basic recipe for upside down cake can be used to bake any fruit cake that you please!

I'm sending this beautiful cake over to Susan who's collecting "Shiny & Glittery" desserts for this month's edition of Sugar High Fridays! And it also goes to my friend DK who's hosting AWED - American treats this month.

Ingredients
Makes an 8-9 inch cake

8 tbsp unsalted butter at room temperature
1 cup sugar
1/2 tspn allspice
2 cups cranberries
1 large egg
1 tspn vanilla extract
1 1/4 cups all-purpose flour
1 1/2 tspn baking powder
1/4 tspn salt
1/2 cup milk
1/2 cup white frosting (optional)
3/4 cup slivered almonds (optional)

Method

Preheat oven to 350 degrees with the rack in the center. Rub the bottom and sides of an 8-inch round cake pan with 2 tablespoons butter.

In a small bowl, mix together 1/2 cup sugar with the allspice. Sprinkle this mixture evenly over bottom of pan; arrange cranberries in a single layer on the top and spread them out.

With an electric mixer, cream remaining 6 tablespoons butter and 1/2 cup sugar until light and fluffy. Add egg and vanilla; beat until well combined.

In another bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture in three batches, alternating with the milk, until well combined.

Spoon the batter over the cranberries in the pan and smooth the top. Bake the cake until a toothpick inserted in the center comes out clean, about 30 to 35 minutes.

Let it cool on a wire rack for 20 minutes. Run a knife around the edge of the cake, then invert onto a rimmed platter. If you would like to add some slivered almonds or shredded coconut on the sides, apply a real thin layer of frosting (crumb coat) on the sides and slap the toppings onto it.

Before serving, add some fresh cranberry sauce on the top of the cake to give it that fresh shine and glitter! Serve the delicious and ravishing red Cranberry Upside-Down Cake as the perfect dessert for your Thanksgiving dinner!

Wish you all a very Happy Thanksgiving, and may you have a great time with friends and family! Have a great holiday weekend!

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Festive Fruit Juice Cocktail

Its the season for fresh fruits, with Plums, Pomegranates, Apples, Cranberries and more filling up the stalls at the farmers' market! And one of the easiest ways to enjoy the flavor and health benefits of fruits is by juicing them and drinking them down. Though Cocktails are more preferred on festive occasions, fresh fruit mocktails have a charm of their own! Using some fresh POM pomegranates, plums, raspberries, cranberries and some pineapple, we enjoyed blending them all together to make this beautiful red Juice Cocktail. Pleasing to they eyes, you can even pass it off as a Wine cocktail! It had the perfect balance of sweet and tart, and the small dose of juicy pulp that you can only get from fresh fruits! Healthy, festive and fancy enough to be served at any Holiday Dinner, I might just have found the refreshing Thanksgiving drink recipe I was looking for!

Ingredients
Makes 4 servings
1 cup POM juice or 1 fresh Pomegranate
4 large plums - de-seeded and chopped
1/2 cup chopped pineapple
1/2 cup cranberries
1/2 cup raspberries
1/4 cup water
1 tsp lemon juice (optional)
sugar (optional, if needed)

Method
Remove the seeds if using fresh pomegranates. Blend them alone to extract juice, then pass through a strainer to get clear Pomegranate juice

Now mix all the other ingredients along with the POM juice and blend well to make a smooth Puree. Check for taste, and add the lemon juice and sugar if required. Add water as needed, but just enough to blend the fruits; don't make it too liquid!

Then strain the juice through a fine sieve, especially to remove pomegranate and raspberry seeds.

Pour the festive fall Juice Cocktail into serving glasses. Garnish with a lime wedge if you like, and enjoy!

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Spiced Cranberry Plum Sauce
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Beetroot Juice

5:57 AM | 0 comments | Read More

Spiced Apple Bread Recipe

Fall is the harvest season, and the markets are flooded with lovely golden Apples, inviting us to cook them, drink them, jam them, or bake them into something delicious! This Spiced Apple Bread is one such treat that exudes the flavors of fall in all its glory. Made with fresh apples and chopped nuts, and flavored mildly with cinnamon and nutmeg, I had as much pleasure baking it, and smelling it as it cooked in the oven, as I had in devouring it like crazy with a dollop of butter and orange marmalade! I have never been too keen about Apple desserts, but I love this Apple Bread, and I know I'll be baking it quite a lot! [img credit: hunnybscakery]

Ingredients
2 cups sweet apples - shredded or chopped finely
1 3/4 cups all-purpose flour
1/4 cup oil
1/4 cup butter
2 small eggs (or 1.5 large eggs)
1 cup brown sugar
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp baking soda
1/2 tsp salt
1/2 cup finely chopped nuts (optional)

Method
Cream the butter (at room temp) with the sugar, then combine with the oil, eggs, and vanilla and set aside.

In another bowl, sift the flour, cinnamon, nutmeg, soda, and salt. Add dry ingredients to oil mixture gradually. Finally add the apples and nuts.

Grease one loaf pan, or line it with parchment paper. Pour the batter into the pan, and bake at 325 deg F for about 50 mins (check after 40 mins) till its brown on the outside, appears crusty, and the toothpick test passes.

Allow to cool for 10 minutes in the pan after switching off the oven, then let it cool completely on a wire rack.

Run a knife under warm tap water, and use this to slice the bread. Store in an air-tight container. Enjoy this delicious Spiced Apple Bread with butter or honey as you celebrate Fall flavors!

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Chocolate Zucchini Bread
Chocolate Banana Bread
Coconut Pandan Bread

6:12 AM | 0 comments | Read More

Nutella Crepes with Peaches & Raspberry Sauce

I've always preferred crepes over omelettes, especially for breakfasts, but after watching Alton Brown's Good Eats episode featuring Crepes, I have to say I've become a fan! These Nutella Crepes are particularly special as they have hazelnut-flavored Nutella, one of my favorite indulgences! Seriously, there's no way someone could refuse a helping of Nutella; creamy, chocalatey, nutty, gooey, velvety, sweet & tasty, I could go on describing this spread, and Crepes are a wonderful way to enjoy the goodness of this special blend. This is my second heist with crepes, the first one not being good enough to post:). But I think I've mastered it now, thanks to Alton's tips and a tried-and-tested recipe. These beautiful crepes filled with Nutella, then topped with raspberry sauce, and served with some fresh seasonal fruits on the side, are perfect to enjoy as breakfast or brunch, or even as an easy dessert!

I always used to think that Crepes are very difficult to make, and its easier to stick with pancakes. but after seeing Mike's Mango Nutella Crepes, and reading his excellent tips, I was inspired to try these myself. A colleague at work had shared her mom's perfect crepe recipe with me, so I was all geared up to give crepe-making a shot! Unfortunately, my first experience was not so exciting! But, Alton Brown's expert advice once again got me going. I changed Mike's recipe just a little to use some water in place of milk. I served my crepes with some fresh peaches and raspberry sauce, and now I have to say I'm no longer afraid of making Crepes! Thanks Mike, and thanks Mr.Brown, wherever you are!

Ingredients
Makes about 6-8 crepes

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tbsp melted butter
butter - for coating the pan

Filling & Garnish
Nutella - for filling
Raspberry sauce - to drizzle on the top
Seasonal Fruits - sliced (I used Peaches)
Powdered sugar - for dusting

Method
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking.
Note: The batter can be kept for up to 48 hours.

Now warm up your pan (a 7 or 8 inch skillet works the best) to about medium-high heat, giving it a few minutes to ensure it reaches a steady temperature. Melt down a knob of butter and swirl it around to coat the surface of the pan.

Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board(or any flat surface), and allow to cool slightly.

Continue until all the crepes are done. Wipe the inside of your pan clean with a paper towel after each crepe, and butter the pan for the next one.

Assembling the Crepes
Spread a generous layer of Nutella on each crepe. You can even add some chopped fruits inside the crepe. Then fold it once in half, then again in half to form a triangle.

Transfer your crepe to a serving plate. Drizzle with some raspberry sauce, and serve with some sliced fruit like Mangoes, Peaches or Strawberries.

These Nutella Crepes are perfectly delicious with coffee for breakfast. To serve these as desserts, top with some ice-cream of whipped cream!

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Wholegrain Blueberry Pancakes
Mango Streusel Cake
Cranberry Orange & Pecan Bread

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fruits, desserts, breakfast-recipes, nuts

6:02 AM | 0 comments | Read More

Cranberry Orange Bread with Pecans

Cranberry Bread, flavored with zesty Orange and filled with the goodness of Pecans and crushed almonds, and topped with a layer of butter or maple syrup, served with a cup of hot tea or coffee! Does it sound like a scintillating breakfast or not? I, for one, would never refuse a platter like this, and neither should you! Cranberries are a wonderful summer fruit, and when paired with citrusy orange, it invokes a lovely flavor and aroma that is sweet and invigorating. I love walnuts, and pretty much throw them in any recipe that can do with nuts, but this time, I chose to go with Pecans, as something told me they would be great with the cranberries, and I was not disappointed at all! A lover of almonds, I dumped some slivered almonds too into the batter, and the result was a wonderfully soft bread that is pretty enough to be served at feast, and tasty enough to be cherished with family. This moist Cranberry Orange Bread is an out-and-out winner indeed, sure to serve as a fitting start to your day!

I was really happy with the way this beautiful bread turned out. It was truly a treat with my morning tea. Off this goes to Sia's WBB-Summer Feasts and also to Susan who's hosting SHF-Berries this month!

Ingredients
Makes one 9x5x3 inch loaf

1/2 cup pecans - coarsely chopped
1 cup fresh or frozen cranberries(sweetened) - coarsely chopped
3 tbsp slivered almonds
2 cups whole-grain pastry flour
1 cup granulated white sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp orange zest
4 tbsp cold unsalted butter - cut into cubes
1 large egg well beaten
3/4 cup freshly squeezed orange juice
1 tsp vanilla extract

Eggless Recipe
** substitute 1/4 cup sour cream instead of the egg in the recipe

Method
Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Grease a loaf pan with non-stick vegetable spray and set aside.

In a small bowl, combine the beaten egg with the orange juice and vanilla extract. For the eggless version, replace the egg with 1/4 cup sour cream and beat it with the orange juice and vanilla.

In a large dry bowl, whisk the flour with the sugar, baking powder, baking soda, salt, and orange zest. Cut the butter into small pieces and blend it into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.

Fold the wet ingredients into the dry ingredients. Stir in the chopped cranberries, almonds and pecans.

Pour into the prepared pan and bake for 50 - 60 minutes or until a toothpick inserted into the center of the cake comes out clean.

Remove from oven and let cool on a wire rack for about 10 minutes. Then remove the bread from the pan and let cool completely before slicing.

Enjoy this delicious Cranberry-Orange Bread with your breakfast, or as a dessert with some more fruits and whipped cream!

Related Recipes:
Chocolate-Banana Bread with Cranberries
Italian Tomato Herb & Cheese Bread
Hazelnut Mocha Coffee Cake

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6:23 AM | 0 comments | Read More

Apricot-Ginger-Cranberry Muffins

Apricot and Ginger are great flavors when paired together, and you'll vouch for it yourself once you try these delicious Apricot Ginger Muffins; its like capturing the essence of summer in a muffin! Made with fresh apricots and melted butter, these muffins are very soft and moist. The shredded ginger adds the perfect amount of spice, filling your kitchen with a refreshing aroma. I decided to add a handful of craisins, because it made my muffins look prettier and taste better! A simple blend of fresh ingredients baked together, these amazingly moist and flavorful Apricot & Ginger Muffins have become one of my favorite recipes!

These are perfect breakfast muffins, and have become my preferred choice, with a cup of Ginger-Cardamom tea, so try it for yourself and see! Off these go to Aparna who's hosting BBD#12 featuring "Small Quick Breads" this time!

Ingredients
Makes 12 muffins

1-3/4 cups self-raising flour
*** use 1 cup AP and 3/4 cup wheat flour for a healthier version
3/4 cup fresh apricots - diced
*** or use one 8.5-ounce can sweetened apricot chunks - drained
1 egg
*** substitute 1/4 cup vanilla or plain yogurt for an eggless version
1 cup castor sugar
1/2 tsp salt
1-1/2 tsp ground ginger
4 tbsp dried cranberries or craisins
3/4 cup milk
1/3 cup melted butter
1 tsp baking powder

Method
Preheat oven to 400 degrees F and prepare muffins pans by greasing with non-stick spray.

In a large bowl, sift together the flour, sugar, baking powder, salt and ginger.

Combine egg, milk, melted butter and chopped apricots in another bowl. beat a little to combine everything together. Now add this to the dry mixture just until combined. Do not over-beat. Fold in the cranberries and stir.

Spoon the mixture into the moulds and bake for 20 minutes, until the tops rise and become golden.

Let the muffins cool in the rack for 10 mins. Then gently remove then from the moulds and transfer to a wire rack to further cool for another 5-7 mins.

Serve the deliciously soft muffins with a cup of tea. The sweet apricots are balanced by the semi-sweet cranberries, and the mild taste of ginger gives them a lovely flavor. The ginger flavor will be stronger one day later, which I really liked! The melted butter gives these Apricot Ginger Muffins a soft and rich texture that's hard to ignore!

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6:23 AM | 0 comments | Read More

Chocolate-Dipped Strawberries - Easy Healthy Dessert

Summer means bountiful berries and delicious desserts, but when it comes to ripe and luscious strawberries combined with rich and dark chocolate, more often than not, a platter of Chocolate Covered Strawberries can easily serve to be the perfect answer for your dessert needs, without being overly heavy! The summer in California gives us huge red strawberries that can be amazingly sweet, and with a packet of Ghiradelli's delightful dark chocolate, you are all set to make a dessert that's pretty and healthy. So for our bbq last evening, I chose to make a dessert of strawberries dipped in chocolate ganache, and as expected, everyone loved it!

Ingredients
6 ounces semisweet chocolate - chopped
15-20 large strawberries - washed and dried very well

Method
Wash all the strawberries, and make sure to keep their stems.

Put the semisweet chocolate into a large heatproof bowl. Fill a medium saucepan with a couple inches of water and bring to a simmer over medium heat. Then turn off the heat; set the bowl of chocolate over the water to melt. Keep stirring until it becomes smooth and silky. (Alternately, melt the chocolate in a microwave at half power, for 1 minute, stir and then heat for another minute or so until melted.), in batches of 30 seconds each.

Once the chocolate has melted, remove from heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set the strawberries on the parchment paper. Repeat with the rest of the strawberries.

Set the strawberries aside until the chocolate sets, about 30 minutes, or you can refrigerate them for 15-20 mins too, or until its time to serve!

Drizzle your strawberries with some white chocolate if you like. Serve the beautiful chocolate-dipped strawberries with some cold coffee or a round of chocolate-coffee martini!

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8:52 AM | 0 comments | Read More

Peach Melba & Vanilla-Cardamom Ice Cream

Just give me a cup of soothing vanilla ice cream topped with fresh fruits and raspberry sauce once a day in summer and I promise to become your slave for the season! Or perhaps you'd like to share some of my delicious Peach Melba, a classic summer dessert that's easy to assemble and worthy to be served at a royal wedding. I have always been a fan of ice creams, and though I love tropical flavors more, there's a charm about vanilla ice cream that is hard to replicate, especially if you decide to serve it with some fruits or toppings. Peach Melba is one such brilliant French dessert that combines 2 best fruits of the summer season, peaches and raspberries, alongwith my vanilla cardamom ice-cream; it looks beautiful, tastes fantastic, and will totally earn you brownie-points at a summer party! Luscious, decadent, yet healthy, easy and flavorful at the same time, you can't ever refuse this classic summer dessert!

Though summer is dominated by berries, peaches and plums come pretty close at the second spot! Luckily for me, I love them both, so when my cousin gave me a batch of peaches and plums, picked fresh from her garden, I was thrilled, as it meant more desserts and tasty treats. I prefer nectarines for their juicy texture, but peaches work great when they are poached or grilled. So while I still have a few saved up for our 4th July bbq event, using them to make this Peach Melba was indeed a wonderful decision! Off this goes to Mike who's collecting Frozen Treats! And it also goes to Andrea's Grow your Own event, to celebrate the home-grown peaches!

Ingredients

Cardamom Ice Cream
2 cups milk
1 cup sugar
2 cups cool-whip (or heavy whipping cream)
2 tsp vanilla essence
2 tsp cardamom powder

For the Peaches
1 cup water
1 cup sugar
1 tbsp lemon juice
3 peaches
1/2 tsp vanilla essence

Raspberry Sauce
2 cups raspberries
1/4 cup confectioners' sugar
1 rbsp lemon juice
toasted almonds or fresh raspberries - for garnish

Method

Vanilla-Cardamom Ice Cream
Combine all the ingredients and stir briskly for about two minutes until sugar is dissolved. Then pour into a 1-gallon ice cream freezer can and freeze according to manufacturer's directions. If you don't have an ice-cream-maker, cover the mixture and freeze it for 4 hours; then remove and churn again on "whip" setting in a blender to make it smooth and creamy. Again freeze it for 4 more hours, then repeat the churning process. Finally, set it in the freezer for 8-10 hours till it is entirely set and frozen. This is a time-consuming procedure, but works well to get the machine-like smooth & creamy texture!

Poaching the Peaches
Cut the peaches into 4 quarters per peach. Put the water, sugar, lemon juice, and vanilla essence into a wide saucepan and heat gently to dissolve the sugar. Bring the pan to the boil and let it bubble away for about 5 minutes, then turn the heat down to a fast simmer.

Cut the peaches in half, and if the stones come out easily then remove them, if not then you can get them out later. Poach the peach halves in the sugar syrup for about 2 to 3 minutes on each side depending till they become soft, but not mushy. They should still hold their shape and weight. Remove them and keep for later. When sufficiently cool, peel off the skin.

Raspberry Sauce/Coulis
To make the raspberry sauce, blend the raspberries, confectioners' sugar, and lemon juice in a blender or a food processor to form a smooth thick sauce. Sieve to remove the pits and pour the puree into a jug. If you use frozen berries, make sure you thaw them well, then soak them in water for 10-15 mins before making the puree.

Assembling the Peach Melba
To assemble the dessert, take a wide dessert bowl or a glass. Place 2 peach slices on one side, and add 1-2 scoops of ice cream. Spoon the raspberry sauce over each. You can garnish with some toasted almonds or a sprig of mint if you like. I used some more fresh raspberries just to make it more colorful!

Enjoy your delicious Peach Melba with Vanilla-Cardomom Ice Cream and you'll be able to beat the summer heat!!

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6:23 AM | 0 comments | Read More

Vanilla Panna Cotta with Balsamic Strawberries

Vanilla Panna Cotta with Strawberries is a refreshingly light yet extremely popular Italian dessert. Literally translated as "cooked cream", this is a rich and creamy custard, topped with berries, caramel or chocolate sauce. When I heard about it for the first time, I was skeptical; pepper and vinegar in a dessert?! doesn't sound very inviting. But I courageously tasted it at a cafe once, and I have to tell you that I was impressed! The sweet and creamy pudding was rich and delicious, and the balsamic strawberry dressing indeed added an element of spice; with just a tiny hint of black pepper, it beautifully compliments the sweetness of the custard. Playing around with flavors, I tweaked the classic traditional recipe with some interesting additions to give you my version of the divine dessert - Panna Cotta with Strawberry Coulis!

I took inspiration from Chef Mario Batali's Panna Cotta with Strawberries recipe, but modified the strawberry sauce considerably by adding orange zest and mint, and reducing the amount of black pepper and balsamic vinegar. I also added some cardamom powder to my Panna Cotta, and used greek-style yogurt instead of plain whole-milk. Overall, this recipe is a sure-shot winner, and definitely makes for a sophisticated yet easy dessert for dinner parties! And it looks extremely pretty too! This strawberry dessert is on its way to Cooksister's WTSIM-Berries event! check out some cool recipe variations at the end of this post!

Ingredients

Panna Cotta
2 tbsp water
1 1/2 tsp unflavored gelatin
2 cups whipping cream
1 1/4 cup greek style yogurt (or whole-milk)
1 tspn vanilla extract
1/2 tspn cardamom powder
1/2 cup sugar

Strawberry Sauce
10-12 medium strawberries - hulled & sliced
2 tbsp sugar
3-4 mint leaves
1/4 tsp orange zest
1 tbsp balsamic vinegar (optional)
1/4 tspn finely ground black pepper (optional)

Method

Vanilla Panna Cotta
Pour 2 tbsp warm water into a small bowl. Sprinkle gelatin over water. Let it stand until softened, about 15 minutes.

Whisk 1 cup cream, yogurt/milk, and vanilla and cardamom in large bowl to blend.

Heat the remaining 1 cup cream and 1/2 cup sugar in a small saucepan over medium heat, stirring until sugar dissolves and cream comes to simmer. Remove from heat and set aside. Add the gelatin mixture to the cream, stirring continuously to dissolve the gelatin.

Now mix the hot cream & gelatin mixture into the yogurt mixture in bowl. Divide the mixture among six ramekins or moulds, using about 1/2 cup for each. Refrigerate desserts uncovered until cold, then cover and refrigerate overnight.

Dressing the Strawberries
Toss the strawberries, vinegar, sugar, orange zest, mint leaves and pepper in large bowl to combine. Let stand 30 minutes, tossing occasionally, to allow the fruit to macerate and soak the flavors. Adjust sugar according to your taste if needed, then cover it with cling wrap and keep it refrigerated until serving time.

When ready to serve, unmould the panna-cotta by inverting on a dessert plate. Remove the mint leaves from the strawberry sauce. Gently layer the custard with the sauce and garnish with a fresh sprig of mint if needed.

Variations: You can also puree the strawberries and add it to the panna cotta mixture to make Strawberry Panna Cotta. Add a hint of orange zest to the cream mixture instead of cardamom. Or use some other essence like almond or saffron. Feel free to experiment with your choice of flavors or fruits for the topping.

Panna Cotta & Strawberries with Balsamic Vinegar is a popular dessert at many restaurants. It serves to be a light yet elegant and easy dessert at several occasions. The dressing in the strawberries compliments the sweetness of the pudding, at the same time giving it a unique sweet and spicy taste that lingers long after you have finished your dessert!

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Traditional Vanilla Pound Cake

6:20 AM | 0 comments | Read More

Cherry & Almond Sour Cream Scones

Cherries, the small and sweet dark red fruits that are full of flavor and fiber are found in plenty in summer. I paired my fresh Cherries with the ever classic Almonds and sour cream to bake these delicious Cherry-Almond Scones. Packed with anti-oxidants and beta-carotene, Cherries are aptly called the "latest super-fruits"! These breakfast scones taste heavenly right out of the oven, and serve to be a perfect weekend brunch with hot tea! Combined with whole-grain flour, sour cream and a pinch of nutmeg, my Cherry Almond Scones were the best way to enjoy the fresh fruits; however, you could easily make these with dried cherries as well. If you enjoy cherries, its hard to resist these scones!

Ingredients
3/4 cup fresh or dried sweet cherries - pitted and chopped
** If you use dried cherries, soak them in warm water for an hour to plump them up
2 cups whole-grain pastry flour
2 teaspoons baking powder
1/2 tspn baking soda
1/2 tspn salt
1/4 cup brown sugar
1/3 cup cold butter - cut into chunks
1 cup sour cream
1 large egg
1/2 teaspoon almond extract
a pinch of nutmeg (optional, for aroma)
1/4 cup slivered almonds

Method
Preheat the oven to 400 degrees.

With a pastry knife, cut the butter into the dry ingredients until it is granular in appearance, like sand, just more grainier.

Mix the sour cream, egg, nutmeg and almond extract together in a small bowl. Make a well in the center of the dry ingredients and add the liquid mixture.

Fold in the slivered almonds and cherries, leaving a few for garnish. Stir with a spatula just until moistened. (Note: DO not mix a lot else the cherries will leave out juice and color the entire dough)

Dust the countertop with all-purpose flour and turn the dough out. Pat the dough into a disk about 12 inches in diameter. Cut the disk into small discs or wedges, whatever shape you like.

Place them on an ungreased baking sheet with room around them to expand. (Note: Do not use grease as that can turn your scones more brown in color!) You can use a parchment paper if you want.

Top each scone with split cherries and pinch them slightly in the dough. Bake for 12-15 minutes or until they are lightly golden. Transfer to a wire rack till they cool down.

Variations: Try these with golden raisins or dried currants, and use shredded coconut instead of almonds.

These scones taste wonderful straight out of the oven; the tartness of cherries is wonderfully paired with alomnds, and sour cream imparts a smooth rich texture. Top them with some butter or jam, kids would love a topping of whipped cream too! I simply enjoyed my Cherry-Almond Scones with a cup of hot tea for my breakfast!

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Cranberry-Walnut Scones (Eggless)
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6:20 AM | 0 comments | Read More