dessert Archives - Fresh From Oregon

Homemade Strawberry Sauce

May 15, 2016 · by Carrie Trax ·

The smell of ripe, juicy strawberries fresh from the field is what I wait for every spring here in Oregon. Strawberry season is different depending on where you live, but here in Oregon it can start as early as the first week in May. During my visit this weekend at the local farmers market I found several farm stands with crates of strawberries just waiting to come home with me. Fresh strawberries should be refrigerated and eaten within a few days. One way I found to get some extra time with fresh strawberries is to make a sauce. It will keep for about a week in the refrigerator and can be used to top ice cream, cheesecake, pancakes, yogurt, or filling for a cake or just about anything you like.

Homemade Strawberry Sauce
1 pint strawberries, chopped
1 cup sugar
3 tablespoons cornstarch
1 tablespoon lemon juice

Place the chopped strawberries in a sauce pan and begin to cook over medium heat. Mix sugar and cornstarch in a small bowl; add to the sauce pan of strawberries. Add lemon juice and cook on low heat for about 10 minutes or until mixture thickens. Remove from heat. Set aside and cool. Refrigerate once cooled. Makes 2 cups of sauce.

Apricot Coffee Cake with Crumb Topping

January 9, 2016 · by Carrie Trax ·

It is the middle of winter in Oregon and the snow is falling here on the mountain today. I had been sorting through some items my mom sent me last year and came across several old cookbooks. I see they are not only from my hometown Finleyville, Pennsylvania, but also published the year I was born 1962. As I was going through the book looking at the recipes I discovered old advertising ads and still remember some of the stores we shopped at as I was growing up. It brings back a lot of memories of shopping at “Rosenberg’s Department Store” where we bought all of our clothes (No big shopping malls back then), if my mom did not make them. Also one of our treats for the week was going to “Boyka Tavern” to have a Hot Hamburger sandwich, a meaty hamburger sandwiched between two pieces of thick white bread then covered with the “BEST” gravy and homemade french fries. Old cookbooks have so much history and great memories. As I was looking at many of the recipes the Apricot Coffee Cake caught my eye. Today is “National Apricot Day” and what a great recipe to try from this vintage cookbook. I did have to do a few adjustments. It said to use a 6″x10″ pan but that is not a size I have ever seen. I also wanted to bake this so I could display it out of the pan so I choose to used a 9-inch springform pan. If you just want to leave it in the pan you can also use a 13×9 baking pan. Since this pan is larger than the original size I multiplied the recipe by 1 1/2 times and added more time for baking. Apricots are not fresh this time of the year in Oregon but I had several jars I canned last summer and they were perfect for this recipe. I also increased the amount of apricots since this was a large cake and wanted a little more apricots in the center of the coffee cake. This was an easy recipe to make and the batter was so silky and it tasted amazing. With recipes all over the internet these cookbooks are long forgotten but have such amazing recipes. So if you have some old cookbooks packed away in the basement or attic get them out and discover some of the recipes long lost and maybe they will bring back some memories for you!

Apricot Coffee Cake
2 1/4 cups flour
1 cup sugar
4 1/2 teaspoon baking powder
3/4 teaspoon salt
1/3 cup shortening
3/4 cup milk
2 eggs
1 1/2 teaspoons vanilla extract
2 cups canned apricots

Topping:
1/2 cup brown sugar
2 teaspoons flour
2 teaspoons cinnamon
2 tablespoons butter, melted
1/2 cup walnuts, chopped

Preheat oven to 350 degree. Spray a 9-inch springform pan or 13×9-inch baking pan with non-stick spray, set aside. In a mixer bowl combine the flour, sugar, baking powder and salt and mix to combine. Add shortening and with a pastry blender or fork cut into the flour mixture. Add the milk, eggs, and vanilla and beat until the batter is smooth, about 2 minutes. Spread 1/2 the batter into the prepared pan. You can mash up the apricots and spread over the batter or lay the apricot pieces over the batter. Top with the remaining batter. Combine all the topping ingredients and sprinkle over the batter. Bake for 30-45 minutes or until a toothpick inserted in the middle comes out clean.

Mini Apple Hand Pies are perfect for the Lunch Box!

November 10, 2015 · by Carrie Trax ·

Even with the apple crop being so early this year there are still many apple varieties at the farmers markets and in the local grocery store. Here is a flaky little treat to make and it fits in the palm of your hand, Apple Hand Pies. Here is a homemade version of the little pies you probably remember you had in your lunch box growing up. With just a few easy steps these little pies are simple to make and perfect for those small little hands in your family, no fork needed.

Mini Apple Hand Pies
1 box (14.1 oz) refrigerated pie crust (for two pies) or homemade pie crust
1/2 cup unsalted butter
4 large apples
1/2 teaspoon kosher salt
1/2 teaspoon nutmeg
1/2 cup light brown sugar, packed
2 teaspoons cinnamon
3 tablespoons flour
1 egg white, beaten

Glaze
1 1/4 cup powdered sugar
2 tablespoons milk

Preheat oven to 425F. Remove pie crusts from package and allow to come to room temperature while you prepare filling or prepare homemade pie crust.
Peel and dice the apples. In a large skillet, melt butter over medium high heat. Add apples, salt, nutmeg, brown sugar and cinnamon. Heat for about 5-10 minutes, until apples are soft, stirring occasionally.
While apples are heating, unroll pie crusts and cut 6-7 circles from each crust (using a 4 inch biscuit cutter). You may have to roll scraps to get the extra circles. Set aside.
After apples have softened, sprinkle in flour. Heat for an additional minute, stirring thoroughly.
Using a 1 tablespoon scoop, drop apple mixture into center of each pie crust circle. Fold in half and pinch edges COMPLETELY. Fold pinch edges over. Poke hand pie with tines of a fork to prevent bursting.
Beat egg white in a small bowl. Brush over the tops of each pie. Bake on a parchment paper lined baking sheet for 15-20 minutes, until lightly browned.
While pies are baking, whisk together the glaze ingredients. Remove cooked pies from baking sheet and drop in glaze, coating it completely. Return to parchment paper and allow to set, about 10 minutes. Enjoy warm or cold.

Recipe from ~ Shugarysweets.com

Bays English Muffins Pumpkin Pudding

October 30, 2015 · by Carrie Trax ·

It’s that time of year where you can find fresh pumpkins everywhere and what a great time to create some pumpkin inspired dishes. It is easy to cook your own pumpkin in just a few easy steps. Follow these directions and you will have fresh pumpkin for pie, muffins and more, cooking fresh pumpkin for puree. I created this pumpkin dish by using Bays English Muffins instead of bread. The English Muffins are the perfect texture for making this pudding. Remember to look for Bays English Muffins in your store’s refrigerated section. All their muffins are made to order, and leave the factory within 24 hours of baking and are shipped across the country in refrigerated trucks.

Bays English Muffin Pumpkin Pudding with Vanilla Sauce
6 Bays English Muffins
2 eggs, beaten
1/2 cup sugar
2 cups milk
1/2 teaspoon vanilla extract
1 cup fresh pumpkin puree or canned
1/2 cup dried cranberries
1/4 cup pecans, chopped

Cut each Bays English Muffin into 9 pieces and place in large bowl, set aside. In medium bowl beat eggs, sugar, milk, vanilla and pumpkin puree. Pour pumpkin mixture over Bays English Muffin pieces and stir in the dried cranberries, let set for 1 hour. You can also pour directly into the baking dish, cover, refrigerate and bake the next day. Spray a 12-inch or 13×9 baking dish. I used a pretty decorative ceramic pie plate. Pour mixture into baking pan and place on a baking sheet and then add about 2 cups of water to the baking sheet. Bake at 350 degrees for 1 hour or until golden brown and knife inserted comes out clean. Remove and cool for about 10 minutes if you would like to serve warm. Drizzle with the warm vanilla sauce and sprinkle with the pecans and serve. Once cooled completely you can refrigerate to serve later or the next day.

Vanilla Sauce
1 cup milk
2 tablespoons butter
1/3 cup sugar
1 teaspoon vanilla extract
1 tablespoon flour
1/8 teaspoon salt

Mix everything together and bring to boil for 3-4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding

Mixed Berry Bread Pudding

July 26, 2015 · by Carrie Trax ·

Here is a good bread pudding to making in the summer months when the berries are ripe and juicy. You can make this bread pudding with just one type of berry or as many as you like. The egg custard layered with these juicy berries will melt in your mouth. I baked in 6 medium size ramekins but you can also bake in a 13×9 baking dish or 2 bread loaf pans. Serve it in the morning, afternoon or evening for a sweet taste of summer.

Mixed Berry Bread Pudding
9-12 slices soft French or egg bread, cubed 1-inch pieces (6 cups)
3 eggs, beaten
3/4 cup sugar
3 cups milk
1 teaspoon vanilla extract
4 cups fresh mixed berries (blueberries, marionberries, red raspberries, blackberries), divided
Mixed berry sauce, recipe below (optional)

In large bowl place cubed bread, set aside. In medium bowl beat eggs, sugar, milk and vanilla. Pour milk mixture over bread cubes and let set for 30 minutes. Grease 6 medium ramekin baking dishes. Place about 1/2 cup of the cubes of bread in each greased ramekin, sprinkle with 1/4 cup of the mixed berries, add another 1/2 cup bread cubes, sprinkle top with 1/4 cup of mixed berries. There should be a small amount of egg mixture left in the bowl, evenly divide among the six ramekins. Place ramekins on a baking sheet and add about 2 cups of water to the baking sheet. Bake at 350 degrees for 1 hour or until golden brown and knife inserted comes out clean. Remove and cool for about 10 minutes if you would like to serve warm. Once cooled completely you can refrigerate to serve later or the next day.

When you are ready to serve run a knife around the outer edge of the bread pudding and flip over to remove the bread pudding. Top with remaining 1 cup of fresh berries or mixed berry sauce below. Refrigerate any leftovers.

Fresh Mixed Berry Sauce
4 cups mixed berries
½ cup white sugar
2 tablespoons cornstarch
1 cup water

Combine sauce ingredients in saucepan. Cook over medium heat until the sauce thickens, about 10-15 minutes. Serve warm or cold over the bread pudding.

Fresh Oregon Berry Tart

June 14, 2015 · by Carrie Trax ·

Fresh berries in all shapes and colors are now ready in Oregon. The fruit stands are overflowing with fresh strawberries, blueberries, blackberries red raspberries and tayberrries. You will always find a pint or two of berries in my refrigerator ready to create a sweet dessert or muffin or just to top off my Sunday morning pancakes or serve with some yogurt. The sugar cookie crust in this tart is sweet and crisp and much firmer that a traditional pie dough crust making it last a few extra days in the refrigerator without getting soggy. The sweet taste of the lemon filling with the sauce from the tayberries and the mountain of berries creates layers of flavor from top to bottom.

What is a Tayberry? Its a cross between a blackberry and red raspberry and the fruit is sweeter than a blackberry and much larger than a red raspberry. The name comes from the river Tay in Scotland.

Fresh Oregon Berry Tart

Sugar cookie crust:
8 Tablespoons butter, softened
½ cup granulated sugar
1 egg
1 and ½ cup all-purpose flour
¼ teaspoon baking powder
1/8 teaspoon salt

Lemon filling:
2 eggs
3 egg yolks
¼ cup whipping cream

juice from 1 large lemon
¼ cup granulated sugar

Topping:
2 cups Tayberries or Red Raspberries, slightly mashed
1/2 cup sugar
1 Tablespoon cornstarch
2 Tablespoons water
2-3 cups mixed berries, washed

To make the sugar cookie crust, place the butter and sugar in a standing mixer and beat until light and fluffy, about 3 minutes on high. Add the egg and mix on medium until fully incorporated. Add the flour, baking powder, and salt all at once and mix on medium just until no spots of flour remain, about 20 seconds, do not over mix. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Preheat the oven to 350 degrees F. Lightly spray fluted 9 1/2″ removable bottom tart pan with cooking spray.

While the oven is preheating, make the lemon filling by whisking together the eggs, egg yolks, whipping cream, lemon juice, and granulated sugar until smooth. Remove the cookie dough from the refrigerator. Press dough it into the tart pan evenly on the bottom and up the sides. Pour the lemon filling into the crust. Bake until the filling is set and the crust begins to turn golden, 20-25 minutes. Do not over bake – pull the tart out just when you see any golden color on the crusts. Make sure the lemon filling is cooked by inserting a toothpick in the center and checking to see if it comes out clean. Allow the shell and filling to cool completely at room temperature. Refrigerate until ready to serve.

To prepare the topping add tayberries or red raspberries and sugar to a saucepan and bring to a boil. Meanwhile, in another small bowl combine cornstarch and cold water; whisk until smooth. Add cornstarch mixture to raspberries and whisk to combine. Bring to boil and continue boiling 3 to 5 minutes or until sauce is as thick as you like. Set aside to cool. Sauce will thicken as it cools.

To assemble spread raspberry sauce over the lemon filling and place mixed berries on tart and sprinkle with powdered sugar. Serve chilled.

The Hoods are here… Mini Strawberry Pretzel Pie

May 25, 2015 · by Carrie Trax ·

Strawberry Pretzel Pie

Fresh strawberries are over flowing everywhere here in Oregon. As I was walking through the farmers market this weekend the question I kept hearing as people were buying strawberries was are they “Hoods”. The strawberry variety everyone looks for here in Oregon are “Hood” Strawberries, so what are Hood Strawberries? They emerged from Oregon’s Hood River Valley in 1965 and are prized for there bright red color and large size. Nothing can compare to these Northwest grown sweet and juicy berries. Hoods are a June-bearing strawberry so there is a short window to enjoy them. Look for these great tasting strawberries at farmers markets, farm stands or grocery stores that sell local produce. Here is a easy strawberry treat I made with my Fresh From Oregon Hood strawberries.

Mini Strawberry Pretzel Pies
3 1/2 cups pretzels, salted
1 stick (8 tablespoon) butter
1/3 cup brown sugar
2 pints strawberries
1 cup sugar
3 tablespoons cornstarch
juice 1/2 lemon
8 oz cream cheese, softened
1/4 cup sugar
2 tablespoons milk
1 cup cool whip

For the pretzel crust: Preheat the oven to 350 degrees F. Crush the pretzels in a large resealable plastic bag with a rolling pin. Mix in a bowl with the butter and brown sugar. Press into six 5″ mini pie pans and bake for 6 minutes. Remove and set aside to cool.

To prepare the glaze: Wash strawberries and remove the green tops and core. Take half the strawberries and slice, set aside. Chop the remaining half of the strawberries in a food processor. Place the chopped strawberries in a sauce pan and begin to cook over medium heat. Mix sugar and cornstarch in a small bowl; add to the sauce pan of strawberries. Add lemon juice and cook on low heat for about 10 minutes or until mixture thickens. Remove from heat. Set aside and cool. Once cool take remaining sliced strawberries and fold into the glaze mix, set aside.

To prepare cream filling: In stand mixer bowl beat the cream cheese, sugar and milk until combined. Fold in the cool whip.

To assemble the mini pies spoon the cream cheese mixture among the six pretzel pie crusts and smooth to the edges. Spoon and mound the strawberries that have been glazed over the cream mixture. Cover and refrigerate until ready to serve.

Bread Pudding Mission

January 4, 2015 · by Carrie Trax ·

For 2015 I have set myself some goals; learn how to sew an apron, take more hikes, photograph an amazing sunset, give back to others, enjoy my new granddaughter and search for and make bread pudding recipes. Bread pudding is one of the comfort foods that takes us back to our grandmother’s kitchen. Bread pudding is just the combination of bread with an egg custard mixture which is then refrigerated for several hours and baked, but the combinations can be endless. You can use Challah bread, croissants, french bread and brioche bread. You can add the flavors of chocolate, sweet potato, vegetables, fruits and liqueurs. Do not forget the sauce on top; whiskey, vanilla, rum, caramel the list is endless. I have set myself a goal to find and try two new bread pudding recipes each month and of course add some of my Fresh From Oregon taste to them. Lets start off the first one with an Old Fashion Bread Pudding recipe that will please everyone in your family! Read more about the history of bread pudding here…

Old Fashion Bread Pudding
7 large eggs
3 1/2 cups whole milk
2 cups sugar
1 1/2 cups whipping cream
1 teaspoon vanilla extract
1 pound loaf of challah bread or brioche bread, cut into 1-inch cubes
1 teaspoon cinnamon
1 cup raisins (optional)
Vanilla Sauce ~ recipe below

Butter a 13x9x2-inch glass baking dish, set aside. Whisk eggs in large bowl until blend. Add milk, sugar, whipping cream, vanilla and cinnamon; whisk until blended well. Stir in the cubed bread making sure all the bread has soaked in some of the egg mixture. If adding raisins mix in at this time. Pour mixture into prepared baking dish. Cover and refrigerate 2 hours.

Preheat oven to 350°F. Bake pudding uncovered until puffed and golden, about 1 hour. Cool slightly (pudding will fall).

While cooling, prepare the vanilla sauce.

Vanilla Sauce
1/2 cup (1 stick) of unsalted butter
1/4 cup of granulated sugar
1/2 cup of heavy cream or whole milk
1 tablespoon of all purpose flour
1/2 teaspoon of pure vanilla extract

Melt butter in a saucepan and whisk all other ingredients in except the vanilla; bring to a boil. Reduce heat and simmer until thickened. Remove from heat, add vanilla, whisk and drizzle over bread pudding.

Bread pudding is always best served warm so heat a piece for about 40 seconds in the microwave and then pour on some vanilla sauce. Refrigerate any left over pudding and vanilla sauce.

Deep South Dish & My Knotted Life

Pumpkin Roll

November 25, 2014 · by Carrie Trax ·

The pumpkin pie is the traditional dessert at the Thanksgiving table and here is a great and easy recipe to make “Nana’s Trax Pumpkin Pie”. If you are looking to add something new to the Thanksgiving dessert table this pumpkin roll is the perfect addition. The soft sponge cake with just the perfect amount of spices is rolled with cream cheese icing and dusted with confectioners sugar.

Pumpkin Roll with Cream Cheese Icing
Cake:
1/4 cup confectioners sugar
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3 large eggs
1 cup sugar
3/4 teaspoon vanilla extract
2/3 cup fresh* or can pumpkin puree (not pumpkin pie filling)

Icing:
8 oz. cream cheese, softened
1 cup confectioners sugar
6 tablespoon butter, softened
1 teaspoon vanilla extract

Preheat the oven to 375 degrees. Spray a 10x15x1-inch baking pan with cooking spray and line with a piece of parchment paper (this will make it easy to flip the cake after it is baked). Spray parchment paper with cooking spray and dust with flour, set aside. Lay out a large cotton kitchen towel on your work surface and dust with confectioners sugar.

In a large bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon, allspice, cloves, nutmeg and salt. In a bowl of an electric mixer beat the eggs and sugar until the mixture is very thick. Beat in the vanilla and pumpkin puree. Add in the flour mixture and mix until combined. With a spatula evenly spread batter in the prepared baking sheet. Bake for 13-14 minutes, or until the top springs back when lightly touched. Remove from oven and immediately turn the cake onto the confectioners sugar dusted kitchen towel. Carefully peel off the parchment paper. Starting at one of the short ends, rolling up the cake and towel together. Cool on wire rack.

To make the cream cheese filling beat the cream cheese, confectioners sugar, butter and vanilla in the bowl of a electric mixer until smooth.

When the cake has cooled, unroll and remove the towel. Spread the cream cheese filling over the cake, leavening a 1-inch border all around. Starting at one of the ends, re-roll the cake. Wrap in plastic wrap and refrigerate until ready to serve. Dust with confectioners sugar before your serve. This can be made a few days ahead of time.

*How to prepare a fresh pumpkin

Rustic Peach Pie

August 19, 2014 · by Carrie Trax ·

Rustic Peach Pie made from fresh Red Haven peaches.

Peaches are at the peak of their season here in Oregon. Here is a quick and easy Rustic Peach Pie that you can make in no time. My favorite peach pie variety is “Red Haven” and I picked up some nice ripe ones at my local farm market Schedeens in Gresham, Oregon. Look for ripe peaches at your local market and change varieties as they come into season and then go out.

Rustic Peach Pie
Makes 2 pies

Crust:
3 cups Bob’s Red Mill flour
1 teaspoon salt
1 1/4 cups shortening
1 egg
1 tablespoon cider vinegar
5 tablespoons cold water

Filling:
6 cups fresh peaches, peeled and sliced
½ cups sugar
3 tablespoons Bob’s Red Mill flour
½ teaspoon cinnamon
1 teaspoon vanilla extract
1/2 cup butter, melted

Preheat oven to 425 degrees. In large bowl combine the flour and salt. Add shortening
and cut into flour until it resemble coarse meal. In small bowl combine the egg, vinegar,
and water and quickly mix into mixture until combined. Divide dough in half and flatten
into a disk, wrap in plastic and let set for 30 minutes in refrigerator.
Filling: In medium size bowl combine peaches, sugar, flour, cinnamon, vanilla and
melted butter. Set aside for 10 minutes.
Once dough is ready take one piece and roll out to a 12” circle. Place ½ the peach
mixture around in a circular pattern staying 2” from the edge. Carefully fold the 2” border
of dough just up over the peaches. Place on parchment lined baking sheet and bake in
425 degree oven for 15 minutes, reduce heat to 350 degrees and bake 30 minutes or
until crust is slightly brown and peaches are soft. Set on rack to cool.
Once cooled sprinkle the pie crust edge with powdered sugar.

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