Raisin Streusel Pie and Going A.W.O.L. Again

On Facebook, there's been a shtick going 'round to be assigned a number and then come up with that many unknown tidbits about yourself. I was invited twice, and in the second round I noted this point:

My maternal grandmother was a wonderful home baker, and she used to make a fabulous raisin pie. The Amish call it "Funeral Pie," as they always have dried fruit on hand and the pies can then be made quickly when there's news of a death in the community. I haven't had raisin pie in probably more than 40 years … I should make one some time. I don't think any of my loved ones would eat it, which is just fine by me.

This tidbit got a lot of attention, as folks told me how unique the pie sounded; compared it to Japanese Fruit Pie (which I'd never heard of, but which apparently combines raisins, pecans, and coconut); and mentioned that they had relatives who loved raisin pie. So I offered a recipe from Marcia Adams, who included it in her classic cookbook Cooking From Quilt Country.

After the terrible windstorms that blew through the Midwest a couple of weeks ago (which, thankfully, didn't bring tornadoes to Michigan as they did in Illinois and Indiana), we had no power at work one day - a serendipitous day off! Well, needless to say, I spent it in the kitchen baking - you guessed it - Raisin Pie.

But I only had one pie crust on hand, so I prepared a streusel topping instead of the usual top crust. I didn't add rum, as my very dear friend Candace had brilliantly suggested, since there are folks 'round here whom I don't dare expose to alcohol when their sobriety is so seemingly solid now. But it's an inspired suggestion, so I highly recommend you try it and make a Rum Raisin Pie. How perfect would this treat be for Christmas???

I must say, though - as I twist my good arm to pat my own back - that this was absolutely wonderful even without the potent potable! It was sweet and spicy, with hints of crunch from the streusel. Not quite like the pie my grandmother made, but it certainly made me think of her again, which makes me happy ....

Update on my bad shoulder, whose illustrious history can be found in Cliff's Notes fashion here: I'm having outpatient surgery on Friday morning - yup, Friday the 13th! - to fix my shoulder. I'm definitely looking forward to ultimately feeling better and being able to move my arm properly again, though I'm hardly excited by the prospect of pain and of not being able to eat from midnight 'til whatever time I wake up and am semi-functional again.

So I've finished posts through January 1, and will come back in the new year whenever my discomfort, my mobility, my work and physical therapy schedules, and my ability to cook/bake/type make it possible to do so. I'm sufficiently optimistic that I'm already making post-surgery plans to try Thompson's Pizza, which recently won The Ann Arbor News' readers' poll for best pizza in the area; it's less than half-a-mile from the hospital where I'm having the procedure done, and I believe it's not unreasonable to pick up a take-out order on the way home ... :)


Raisin Streusel Pie
(adapted from the Raisin Pie recipe in Marcia Adams' Cooking From Quilt Country)

Pie:
1 pie crust for a 9" pie
2 cups raisins
2 cups water, divided
1/3 cup sugar
1/3 cup brown sugar
3 tablespoons cornstarch
1 teaspoon cinnamon
1/2 teaspoon nutmeg
pinch of kosher salt
1 tablespoon cider vinegar
1 tablespoon butter
1 tablespoon dark rum, optional

Streusel:
1/4 cup flour
1/4 cup quick-cook oats
1/4 cup brown sugar
pinch of cinnamon
1/4 cup butter, melted

Make the pie: Preheat oven to 400F. Place the pie crust into a 9" pie pan and crimp the edges decoratively. Set aside.

In a medium saucepan, bring the raisins and 2/3 cup water to a boil; turn heat down to "low" and cook for 5 minutes. Meanwhile, stir together the sugar, brown sugar, cornstarch, cinnamon, nutmeg, and salt; whisk in the remaining 1-1/3 cups water.

When the raisins are done cooking, stir in the sugar mixture and bring to a boil, stirring frequently. When the mixture starts to thicken, stir constantly until translucent and dark. Stir in the vinegar and butter until the butter melts; stir in the rum, if using. Remove from heat and let cool to room temperature. When the raisin mixture is cool, pour it into the pie crust.

Make the streusel: In a small bowl, combine flour, oats, brown sugar, and cinnamon. Blend in the melted butter with a fork, then sprinkle streusel mixture over the top of the pie.

Bake for 15 minutes, then turn heat down to 350F and bake 15 more minutes until the crust is golden and the filling bubbles. Let cool completely, then slice and serve with generous helpings of whipped cream.

Makes 8 servings.

National Cake Day + A Whole Foods Giveaway

It's National Cake Day - gotta love it!

You've also gotta love today's giveaway! Many thanks to Whole Foods Market for its generous offer of a $25 gift card, so that one lucky reader can try some of their new products!!!

"This month, Whole Foods Market is debuting more than 30 NEW frozen foods under our Whole Foods Market™ line (appetizers, entrees and desserts – oh my!). With gourmet flavors at value prices, these items offer easy dinner and entertaining solutions -- just in time for the holiday madness ....

Be prepared to change the way you think about frozen foods. Taking cues from cuisines around the world, Whole Foods Market’s offerings include everything from Tandoori Chicken Samosas and Vegetable Egg Rolls to Wood-Fired Buffalo Mozzarella Pizza with Cherry Tomatoes and Gnocchi alla Sorrentina. We have decadent dessert options, too, like Chocolate Lava Cakes and Caramelized Panna Cotta for a sweet finish to every meal.

While we all love to cook and prep homemade meals, it’s nice to have tasty alternatives for those nights when you just want to kick back and relax without the greasy takeout or the restaurant check. Plus, as with all Whole Foods Market products, you’ll find absolutely no artificial flavors, bleached flours, hydrogenated fats or high-fructose corn syrup in these new products. In short -- your personal chef has arrived!"

So, who's ready to win???

Here are the terms:

- Leave a comment below telling me what your favorite kind of cake is and how you intend to celebrate today's holiday. Only one comment, please; extras won't count.

- Be sure to provide your email address in the comment, so I can let you know if you're the winner.

- The giveaway begins as soon as this post goes up, and will end on Monday, December 3 at 9 a.m. EST. I'll use Random.org to pick a winner, then send an email to let you know you've won.

- If I don't hear from the winner by 9 a.m. EST on Tuesday, December 4, I'll go back to Random.org to pick a new winner.

- Once the winner has been established, I'll need to get a mailing address to send you the gift card. Then you can shop your little heart out!

I think that's it - I don't have either the time or the inclination to see if folks are sacrificing their firstborn on Twitter or Facebook, so giveaways are always simple here.

Whether you use your gift card to buy the new frozen items or to buy the ingredients to make this lovely cake (which was a huge hit at my Thanksgiving dinner), free food is always welcome!

Pumpkin Streusel Cake
(adapted from a Martha Stewart recipe)

Remember what Julia Child once said: "A party without cake is really just a meeting."

Cake:
1/2 cup butter, melted
1 cup sugar
1/2 cup brown sugar
2 eggs
1 15-ounce can pumpkin puree
2 teaspoons baking soda
1/2 teaspoon kosher salt
1 teaspoon cinnamon
3/4 teaspoon ginger
1/2 teaspoon nutmeg
2-1/2 cups flour

Preheat oven to 350F. Grease a 9"-square baking pan.

In a large bowl, combine butter, sugar, and brown sugar; stir in eggs and pumpkin. Mix in baking soda, salt, cinnamon, ginger, nutmeg, and flour. Pour batter into prepared pan.

Streusel:
1 packet Maple & Brown Sugar instant oatmeal
1/4 cup flour
1/4 cup brown sugar
1/4 teaspoon cinnamon
1/4 cup butter, melted

Combine oatmeal, flour, brown sugar, and cinnamon; pour butter over everything and stir to mix thoroughly. Sprinkle streusel evenly over cake batter.

Bake cake for 45 minutes, until a tester inserted into the center comes out clean. Let cool completely.

Glaze:
1 cup confectioners' sugar
2-1/2 tablespoons apple cider

Whisk together confectioners' sugar and cider; drizzle glaze over cooled cake and let set.

Makes 9 generous servings or 12 more reasonably sized ones.

Pizzella S'mores and Strawberry Rhubarb Streusel Bars

To finish off my Berry Fest, I offered two desserts - one rich and buttery, the other light and sweet - featuring gorgeous organic berries.

The Strawberry Rhubarb Streusel Bars were a variation on the crisp I often make because it's a classic that is always loved.  Adding a butter-laden shortbread crust could only enhance things!

And then I had an epiphany for another dessert that I'd never made before.  I was hosting an outdoor event ... I was grilling ... the weather was ideal ... what would be a great send-off?  S'mores!

But why not tweak them a bit ... or, really, a lot.  There were cookies, and there were toasted marshmallows; that's about the only resemblance to the tried-and-true graham cracker and chocolate treats.

I mashed some raspberries and spread them onto delicate pizzelle (waffle cookies).  I toasted marshmallows and placed them over the raspberries.  I carefully folded the cookies in half ... and I found myself with fabulous new creations that were like little crispy, sweet, vibrant, gooey dessert tacos!

Even better, these are something that even those who are watching their diets can eat.

There are only 23 calories per pizzella (singular of pizzelle ... and yes, I know I'm particular about such matters!), while the marshmallows have 25 each; raspberries possess 1 calorie each.  Thus each Pizella S'more comes in at barely over 50 calories each, just about 1 Weight Watchers' point (for those who are following this excellent health plan but still want to enjoy some treats).  Whee!  These goodies are sweet, tart, light, bright, and wonderful!

And because s'mores and raspberries are perfect summer foods, here's a song by - of course! - the Raspberries to suit the mood:






Pizzella S'mores with Toasted Marshmallows and Mashed Raspberries

8 Whole Foods lemon zest-flavored pizzelle cookies
1 cup organic raspberries
8 marshmallows

Set out 8 cookies.  Mash the raspberries, then spread a bit onto each pizzella.

Toast the marshmallows to desired doneness.  Place 1 marshmallow onto each cookie, then gently break the cookies in half and fold together to make a sandwich.

Makes 8 s'mores.

Strawberry Rhubarb Streusel Bars

Base:
2-1/2 cups Whole Foods 365 brand unbleached all-purpose baking flour
1/4 cup Whole Foods 365 brand organic cane sugar
1 teaspoon kosher salt
1/2 cup Whole Foods 365 brand organic salted butter, softened
2 eggs

Preheat oven to 350F.  Grease an 8"x8" baking pan.

In a large bowl, combine the flour, brown sugar, and salt.  Use your fingers to mix in the butter until the mixture is crumbly.  Stir in the eggs, then press dough into the prepared pan.  Bake for 15 minutes.

Filling:
1-1/4 cups chopped rhubarb
2 cups chopped organic strawberries
1/3 cup Whole Foods 365 brand organic cane sugar
1-1/2 tablespoons cornstarch
1/2 cup water

In a medium saucepan, combine all ingredients.  Cook over medium-low heat, stirring constantly, until thickened and translucent; press lightly to smush fruit a bit.  Pour over base.

Streusel:
2 cups Whole Foods wild blueberry flax granola (from bulk foods)
1/4 teaspoon Whole Foods 365 brand organic cinnamon
1/2 teaspoon ground ginger
1/4 cup Whole Foods 365 brand organic salted butter, melted

Combine granola, cinnamon, and ginger; stir in melted butter.  Spread streusel over fruit, pressing lightly.  Bake for 25 more minutes until filling is starting to bubble around the edges.

Let cool completely, then trim 1/2" from all edges.  Cut into 4 columns, then cut into 3 rows.

Makes 12 generous bars.

(Note: Whole Foods Market very graciously provided me with a gift card to help purchase supplies.)

Almondina Crunch Coffee Cake

I love getting packages in the mail, because they're usually food-related!

And one I received recently was no exception.  It contained a generous sampling - for marketing purposes - of Almondina cookies, which are similar to very thin biscotti.  They have only 30 calories per cookie, feature nutritious almonds, are both kosher and pareve ([PAHRv] = neither meat nor dairy), are made without cholesterol and preservatives, and are very adaptable.  I've eaten several of the sweet varieties (Gingerspice, Chocolate Cherry, Choconut) on their own, as desserts and snacks; and I've eaten a couple of the savory varieties (Brantreat, Sesame) with cheese and as croutons.

Over the weekend, I felt like baking; I heard a coffee cake calling to me ... a bit of comfort after several very stressful weeks.  Instead of the usual cinnamony streusel topping, though, I thought I'd add a bit of crunch instead.  So I crumbled some of the Almondina cookies, mixed them with just a touch of sugar and butter, and sprinkled them over the batter.  Oh, the house smelled so fabulous as this baked!

And the cake turned out beautifully, with lots of flavor from the addition of the crumbled Almondina cookies that contributed ginger and nuts to my coffee cake.  Such a simple pleasure!

Almondina Crunch Coffee Cake

Cake:
1/4 cup butter, softened
1/2 cup sour cream
1 egg
2/3 cup sugar
grated zest of 1 orange
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup flour
1/2 cup white whole wheat flour
1/3 cup apricot all-fruit spread

Topping:
6 Almondina Gingerspice cookies, crumbled
1 tablespoon brown sugar
1/8 cup butter, melted

Glaze:
1/2 confectioners' sugar
1-2 tablespoons fresh orange juice

Preheat oven to 350F.  Grease a 9" round baking pan.

In large bowl, stir together butter, sour cream and egg; add sugar, orange zest, baking powder, baking soda, and salt.  Stir in flours and spread into prepared baking pan.

Dollop the jam over the top of the batter, then swirl it in gently with a knife.

Combine the Almondina crumbs and brown sugar; stir in melted butter.  Sprinkle topping over the batter.

Bake coffee cake for 30 minutes, until golden and a tester inserted into the center comes out clean.  Let cool completely.

Combine confectioners' sugar and orange juice; drizzle over the coffee cake.  (Add a bit more juice or a bit more sugar, as needed, to make it the right consistency.)  Let glaze set, then cut and serve.

Makes 12 servings.

Gluten-Free Sweet 'n' Salty Mini Chocolate Cupcakes

Gluten-free products ain't what they used to be!  In the not so olden days, these items were fair-to-poor approximations of foods that those who can't eat gluten would endure simply to have some form of baked good.  But the situation has improved considerably, and there are lots of really great products that let you have your cake and eat it too!

Manischewitz has developed a number of new gluten-free products, including yellow and chocolate cake mixes; both include a foil baking dish and even a frosting packet for the sake of convenience.

I was very happy to receive an incredibly generous box of goodies to play with recently, a lovely marketing gift from the Bender Hammerling Group which handles public relations and marketing for several food producers.  This assortment also included several bags of Hawaiian Kettle Style Potato Chips, in addition to a sample of the above-mentioned chocolate cake mix.

Sweet and salty is a flavor combination which is always popular, so I wanted to somehow combine the cake mix and the potato chips ... not the Luau BBQ flavor, I admit!  But some combination was calling to me.

And so, I made mini chocolate cupcakes - entirely gluten-free - and topped them with a brown sugar and crushed potato chip streusel that offered flavor and texture contrasts.  Then, instead of just letting the frosting packet loiter on my pantry shelf, I thinned it with coffee to make a glaze.

Chocolate cake, but with a bit of flair!


Gluten-Free Sweet 'n' Salty Mini Chocolate Cupcakes

Cupcakes:
1 15-ounce package Manischewitz Gluten-Free Chocolate Cake Mix
3 eggs
1/2 cup vegetable oil

Streusel:
1 cup Hawaiian Kettle Style Original Flavor Potato Chips, crushed fine
1/4 cup brown sugar
1/4 teaspoon cinnamon
3 tablespoons butter, melted

Topping:
frosting packet included with cake mix
2 tablespoons freshly brewed coffee


Preheat oven to 350F. Line a 12-cup mini cupcake tin with paper liners.

In a large bowl, stir together the cake mix, eggs and oil; beat until thoroughly mixed.  Fill each cupcake liner 2/3 full with the batter.

In a small bowl, combine the streusel ingredients. Place a heaping 1/4 teaspoon-ful into the center of each cupcake.

Bake cupcakes for 12 minutes until a tester inserted into the center comes out clean; let rest for 2 minutes, then remove from muffin tin and place on a rack.  Repeat with remaining batter and streusel.  Let cupcakes cool completely.

Combine frosting packet and coffee; mix thoroughly with a fork until smooth.  Drizzle over the cupcakes and let glaze set.

Makes 30 mini cupcakes.

"Piepalooza" to Benefit Perry Nursery School

The Perry Nursery School is hosting its annual fundraising party and silent auction - "Piepalooza" this year, complete with a contest for "best tasting pie" - on March 14 at Washtenaw Community College.  And I am thrilled to announce that I've been invited to be a judge at the competition!  As they say, it's a tough job but somebody's gotta do it.  Happily, one of those somebodies is lil' ol' me.

Perry has been serving at-risk preschoolers since 1934, offering these adorable kids "future academic and social success while providing their parents opportunities for professional, personal, and parental growth."  In other words, they don't just teach the kids the letters of the alphabet and how to play well with others; at Perry the entire family is welcomed and cared for, served in a variety of ways to help ease the stresses that they face from low incomes, single parenthood, and other factors.

Now, of course, we all know that March 14 is Pi Day because it's 3.14!  Could this be a more perfect day to celebrate both the beauty of pie and the fabulous work that Perry does in taking care of its students and their families?

There are three categories in the "Best Tasting Pie" contest, if you want to submit an entry for my fellow judges and me to taste at the competition.  (You can click here for more information about how to do this, because pre-registration is required.)

- Best Tasting Fruit Pie
- Best Tasting Cream/Custard/Meringue/Chiffon Pie
- Best Tasting "Other" Pie - any pie that doesn't fit into the first two categories. No meat pies, please.

In addition to the pie competition that you - yes, you! - can enter, there will also be lots of other entertainment at the party: delicious appetizers and finger foods provided by the culinary arts students at Washtenaw Community College, beer and wine, Perry's famous silent auction (everything from antiques to entertainment to gift baskets and more), a tag team pie eating competition, a pie walk featuring Zingerman's pies as prizes, a baking demonstration by French pie expert Brigitte Romero, raffles ... an entire evening of festivity!

When I went to visit the school recently, a beautiful little blonde girl came up to hug me for no reason other than sweetness; she didn't say one word, but she did smile and show me the gap where she'd just lost her first tooth.  Perry provides her, and all of her friends at the school, with so many benefits: year-round education with extended childcare hours, a 1:8 teacher-to-student ratio, sliding scale tuition, family support services, two meals and an afternoon snack each day, an emergency pantry, assistance with English as a second language (many students speak Spanish, Chinese, Russian, and other languages at home), a social worker and speech therapist on-site, and so much more.  It is an amazing place with such dedicated staff!  Whether you buy a ticket or bring a pie, just be sure to join me in supporting such a good cause.

Since I'll be tasting all the pies rather than competing with my own entry, I thought I'd at least offer some inspiration for everyone else.  I baked this for my parents awhile ago, and my father said it was the best pie he'd ever eaten; considering that he's had nearly 85 years in which to sample the competition, I'd say he's a pretty good authority.

But if you think you've got a pie that's even better, be sure to register for the contest at Piepalooza and let me try it!

Cherry Almond Streusel Pie

1 9" deep dish pie crust in pan

Filling:
4 cups tart cherries
1/8 cup reserved cherry juice or water
3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon almond extract
3 tablespoons butter

Streusel:
3/4 cup cookie crumbs (I used Nilla wafers)
1/4 cup brown sugar
2 tablespoons ground almonds
1/2 teaspoon cinnamon
1/4 cup sliced almonds
1/4 cup butter, melted

Preheat oven to 350F. Place pie pan on a baking sheet.

In a large bowl, combine cherries, cherry juice, sugar, cornstarch, and almond extract; pour into the pie crust. Dot with butter.

In the same bowl, combine the cookie crumbs, brown sugar, ground almonds, cinnamon, and sliced almonds; stir in the melted butter and spread over the cherries.

Bake for 1 hour, until the topping is golden and the filling is starting to bubble up.

Serves 10-12.

The Saga of the Broken Apple Tart

'Tis the season to pick apples, fa la la la la la la la la. Whether you pick them at an orchard or at a farmers' market or at a grocery store is up to you. But you must pick them!

And while there are lots of cobblers and crisps and applesauce in all of our futures after we pick our apples, I thought I might make something a bit more elegant and also use the tart pan I just found again after moving last month.

I made a Caramel Apple Tart ... sigh.

Of course, I have to admit that my cooking venture with the apples didn't start out as a tart; my original plan was to make dairy-free caramel apples for my co-workers, one of whom has a dairy allergy. But the caramel was too hard, and became too brittle to bite into.

So I smashed the caramel off the apples and melted it with a bit more of the non-dairy milk substitute I'd used in making the original batch. I poured the now-liquid mixture into a greased pan, refrigerated it, and hoped to cut it into soft caramels.

But ... the ingredients separated and the greasy butter substitute rose to the top, coating everything in a layer of slime. It was pretty disgusting! (Remember, just 'cause I write about food doesn't mean that everything I make is a success! We all have our trials, our errors, our experiments, our humiliations ....)

So, then, after venting in frustration as my plans had gone so significantly awry, I still had apples to use up.

Et, voila! An apple tart!

I contributed some caramel sauce and some leftover streusel topping from a different baking project to the cause, and thus was able to clear some items out of my refrigerator while also redeeming my afternoon of kitchen adventures.

And the tart turned out beautifully - gorgeous, with tender apples coated in sweet caramel.

My ego was restored!

That is, until I tried to slice the tart for its photo op. I just didn't have any "mazal" - luck - with my apple ventures on this particular day. Each time I tried to cut a piece, the back crust crumbled or the bottom crust only came up partially from the pan ... oy! Sometimes it's easier to just go to the grocery store!

But once again, I pulled a proverbial trick out of ye olde hat. I simply scooped up the crust, filling and topping and plopped some onto a serving plate. A never-unwelcome scoop of vanilla bean ice cream, and ... voila!

I present to you an elegant French dessert which will now be known as Tarte Cassée de Pomme [tart cah-SAY deh POHM]: Broken Apple Tart.

Broken Apple Tart

Tart:
1 pie crust, at room temperature
8 apples, peeled, cored, cut into 1/4" slices
2/3 cup caramel ice cream sauce

Streusel:
1/4 cup butter, melted
1 cup cookie crumbs (from Nilla wafers or graham crackers)
1/2 ounce sliced almonds
1/8 cup brown sugar
1/4 teaspoon cinnamon

Preheat oven to 375F.

Place the pie crust into a false-bottomed tart pan (or a pie dish). Press crust into the bottom of the pan and up the sides; use a knife to trim excess dough.

In a large mixing bowl, combine apple slices and caramel sauce; pour into the crust.

In a small bowl, combine all of the streusel ingredients; sprinkle over the apples.

Place the tart pan onto a larger baking sheet because the caramel sauce seeps a bit, and bake for 50 minutes until top is golden and the apples are tender when pierced with a knife.

Let cool to room temperature, then try to serve it in slices. When it won't cooperate, simply scoop it up, place it on a serving dish, and offer it with ice cream or whipped cream ... and no explanations of what its original incarnation was supposed to be!

Makes 8-10 servings.

Banana Nutella Cake with Coffee Glaze

At work the other day, a vision came into my head. Not one of those religious visions I was taught about in Catholic school! Rather, it was a vision of food ... specifically of cake.

A banana cake.

A cake made with Nutella.

A cake with a coffee glaze.

I wasn't quite sure how these pieces would fit together, but it was clear that this vision had to be realized. And so, over the weekend I baked.

I took a basic cake recipe which is very adaptable. I took a perfectly ripe banana, and I bought a jar of Nutella because ... ahem ... the last jar I had seems to have disappeared. I didn't bake with it, I didn't use it as a frosting. I'd be ashamed to admit that I simply finished it off ages ago with a spoon, but I know I'm not the only one who indulges that way!

But I digress ....

I didn't need to do a lot of research through various recipes, trying to configure how my cake would be created. Instinctively, I just knew that the basic batter need to be mixed with the key ingredients, swirled, topped with a crunchy streusel, and then given the final crowning glory of a glaze.

So, that's what I did.

And the end result was so moist, so seductively delicious! Each flavor shone, and yet each also complemented the others.

Sometimes inspiration strikes, and things are just meant to be ....

Banana Nutella Cake with Coffee Glaze

Cake:
1/4 cup butter, softened
1/2 cup sour cream
1 egg
3/4 cup sugar
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup unbleached flour
2 generous tablespoons Nutella
1 medium banana, mashed

Streusel:
1/4 cup unbleached flour
1/8 cup sugar
1/8 cup oatmeal
1/8 cup ground almonds
1/8 cup butter, softened

Glaze:
1 cup confectioners' sugar
3 tablespoons prepared coffee, cooled to room temperature

Cake: Preheat oven to 350F. Grease an 8"x8" glass baking pan.

In a large bowl, combine butter, sour cream, egg, sugar, baking powder and baking soda; stir in the flour.

Remove 1 cup of the batter and place it into a medium mixing bowl; stir the Nutella into the remaining batter in the large bowl. Stir the mashed banana into the batter in the medium bowl.

Spread the Nutella batter into the prepared baking pan.


Carefully spread the banana batter over this, then use a knife to swirl the batters together.



Streusel: Combine the flour, sugar, oatmeal and almonds in a small mixing bowl. Use a fork to mix in the butter until the mixture is crumbly. Sprinkle the streusel over the top of the cake.


Bake the cake for 35-40 minutes until a tester inserted into the center comes out clean. Let the cake cool completely.

Glaze: Combine the coffee and the confectioners' sugar, stirring until smooth. Drizzle over the cake, then let the glaze set. Cut and serve.

Makes 8-12 servings.

Blueberry Streusel Cake for an Artists' Reception

Everyone is invited to join me this Sunday, August 14 at 4 p.m. for an artists' reception at the 55+ Gallery in the Turner Senior Resource Center. My boyfriend - Thomas Boulan, a docent at the Riverside Arts Center who creates fascinating digital collages - is featured in the newest two-man show running until October 28, which we're very excited about!

During the reception, Tom and John Copley - the other featured exhibitor, a noted painter who works in oils - will have an opportunity to discuss their careers and their creative interests. It's a fabulous chance to schmooze with the artists.

The gallery "exhibits two-dimensional art created by gifted artists aged fifty-five and older." Tom won't actually reach that key birthday until October 1, but the lovely folks at Turner let him join the party a little bit early. Guests of any age are welcome at Sunday's reception, or to visit the gallery anytime between 9 a.m. and 5 p.m. Mondays through Fridays. (Picture = "Spring Equinox" by Thomas Boulan)

While the Center graciously offers refreshments at the reception, the artists are welcome to contribute to the buffet as well. And you know I don't miss an opportunity to cook or bake or feed people!

So Tom and I debated what to serve, considering ease of eating while perusing the artwork, whether an item needed to be kept warm or chilled, etc. We ultimately decided upon hors d'oeuvres reminiscent of Greek salad, featuring skewered cucumber slices topped with herbed cheese, cherry tomatoes and Kalamata olives.

Of course, something sweet was also mandatory. And with so many gorgeous fruits available, it was easy to decide upon this lusciously moist, brightly-flavored blueberry cake - it is absolutely the essence of summer! It's quick to prepare, can actually feature any berry that suits your fancy, and receives enthusiastic raves every time I serve it.

So please stop by the reception on Sunday to meet Tom and John, and enjoy a piece of cake while you chat and immerse yourself in beautiful artworks on a summer afternoon. We'd love to see you there!

Gallery 55+
Turner Senior Resource Center
2401 Plymouth Road, Suite C
Ann Arbor, MI 48105
734-998-9353


View Larger Map


Blueberry Streusel Cake
(modified slightly from a recipe on Epicurious.com)

Cake:
1/4 cup butter, softened
1/2 cup sour cream
1 egg
3/4 cup sugar
finely grated zest of 1 lemon
1 teaspoon aluminum-free baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup all-purpose flour
3/4 cup blueberries

Streusel:
1/4 cup flour
1/8 cup brown sugar
1/8 cup instant oatmeal, plain
1/8 teaspoon cinnamon
1/8 cup walnuts, finely chopped
1/8 cup butter, softened

Preheat oven to 350F. Grease an 8"x8" baking dish.

Make the cake: In a large mixing bowl, combine butter, sour cream, egg, sugar and lemon zest. Stir in baking powder, baking soda, salt and flour. Carefully stir in blueberries and spread batter into the baking dish.

Make the streusel: In a small bowl, combine flour, brown sugar, oatmeal, cinnamon and walnuts. With a fork, mix in butter until the mixture is crumbly. Sprinkle streusel over the top of the cake.

Bake the cake for 40 minutes until the top is lightly golden and a toothpick inserted into the center comes out clean. Let the cake cool before cutting.

Serves 8-12, depending upon how generous the portions are.

Peach-Raspberry Streusel Pie

Note to all my blogging buddies: I am so, so, SO far behind in reading!!! This past week was just chaotic, and the next few weeks are looking pretty stressful too. Some in a good way, the rest ... eh. I'm trying to keep up every few days, but can't always leave comments (thank you, Blogger, for your usual high level of cooperation!). Please just know I apologize for my neglect, but I still love all of you!

As I type this, I am anticipating the 5th Annual Pie Lovers Unite! on Sunday, July 24 - a fabulous celebration of pie hosted by Slow Food Huron Valley:

Pies are a great example of how local, seasonal foods can signify welcome and community with unique regional qualities. The Pie Lovers Unite! extravaganza honors pie-making traditions in Michigan by inviting people to bake, bring, share, and taste pies from around the area. Pie Lovers Unite! demonstrates that a community is only as good as its homemade pie - and we have a GREAT community.

This event is a step back in time, held in a beautiful Victorian house (The Ypsilanti Ladies Literary Club). It is a tribute to pie, to local ingredients, to handmade works of art, and to tradition. To see 75 or 80 gorgeous pies of all varieties - both sweet and savory - laid out on a lace tablecloth is a vision of beauty!

Last year I made a rich, luscious peanut butter pie for the festivities; this year, I decided to make a Peach-Raspberry Streusel Pie.

The peaches were beautiful specimens from the Farmers Market, which a dear friend had bought. The raspberries came from Marilyn, my beloved friend who often shares the bounty of her garden with me. My pie was a celebration of both Michigan fruits and the generosity of my loved ones!

My favorite part of this event is not the pie-ku recitation or the pie walk which offers a chance to win a prize; of course, the best part is when the guests have an opportunity to taste the pies they've been ogling all evening!

This portion is a bit chaotic, as there's not much space in the room with the pies, especially when dozens and dozens of fellow pie afficionados are vying for slices as well. But last year my guest and I were able to try 9 different varieties, which was a fabulous assortment. There are inevitably surprises (for example, a custard pie not being very good while a chocolate tofu pie was exceptional!), and it's fun to taste and deconstruct and analyze and chitchat.

Coffee and pie on a summer evening ... does it get any better than that?


Peach-Raspberry Streusel Pie

Crust:
1-1/4 cups unbleached flour
2 tablespoons sugar
pinch of kosher salt
1/4 cup butter, softened
5 tablespoons ice water

In a large mixing bowl, combine flour, sugar and salt. Using a fork, mix in butter until crumbly. One tablespoon at a time, add water and mix in with fork until mixture adheres together when pressed. Form into a ball and press to flatten; wrap in plastic wrap and refrigerate at least 1 hour.

Filling:
1-1/2 pounds peaches, pitted, chopped
1/3 cup sugar
3 tablespoons cornstarch
1/2 cup white wine (Flip Flop Wines Chardonnay - a lovely marketing gift - was ideal!)
1/2 cup apricot jam
1/2 pint raspberries (reserve for assembling pie)

Bring peaches, sugar, cornstarch, wine and jam to a boil in a medium saucepan; lower heat to medium and cook for 5 minutes, stirring frequently, until mixture is thickened. Let cool to room temperature.

Streusel:
1/4 cup flour
1/8 cup brown sugar
1/8 cup instant oatmeal, plain
1/8 teaspoon cinnamon
1/8 cup walnuts, finely chopped
1/8 cup butter, softened

In a medium bowl, combine flour, sugar, oatmeal, cinnamon and walnuts. Using a fork, mix in butter until mixture is crumbly.

Assemble pie:

Preheat oven to 400F.

Roll out crust into a generous 12" circle. Carefully place into a 9" deep-dish pie pan.


Place peach filling into the crust and sprinkle with raspberries.


Sprinkle the streusel topping over the filling.


Place the pie onto a baking sheet. Bake the pie for 45 minutes until the crust is lightly browned, the streusel is golden, and the filling is just starting to bubble. Let cool before cutting.

Serves 8-10.