The Best Casserole Cookbook Ever (74 page)

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cup sugar

2 tablespoons quick-cooking tapioca

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teaspoon ground cinnamon

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teaspoon ground nutmeg

1
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cups water

2 tablespoons butter

1 cup shredded sharp Cheddar cheese

FOR THE VANILLA SAUCE:

2 cups milk

1 tablespoon cornstarch

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cup sugar

2 teaspoons vanilla extract

1 teaspoon butter

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1. Preheat the oven to 425°F. Butter a shallow 8- or 9-inch round or square baking dish.
   
2. To make the cobbler topping: In a medium bowl, mix the flour, sugar, baking powder, and salt. With a pastry blender, cut in the
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   cup butter until the mixture resembles coarse crumbs. Mix the egg and milk together and stir into the crumbly mixture to make a soft dough.
   
3. To make the fruit layer: Peel, core, and slice the apples. You should have about 4 cups. Put in a medium bowl. Add the sugar, mix well, and set aside. In a medium saucepan, combine the tapioca, cinnamon, nutmeg, water, and butter. Place over medium-high heat and cook, stirring, until the mixture boils. Add the apples and remove from the heat. Let stand for 5 minutes. Transfer to the baking dish and top with the cheese.
   
4. Drop rounded spoonfuls of cobbler topping onto the cheese layer. Bake, uncovered, for 20 to 25 minutes, or until the cobbler is lightly browned.
   
5. To make the vanilla sauce: While the cobbler bakes, in a medium saucepan, blend the milk, cornstarch, and sugar. Bring to a boil over medium-low heat, stirring constantly. Cook, stirring constantly, until slightly thickened. Stir in the vanilla and butter.
   
6. Serve the cobbler hot from the oven or cooled to room temperature. Spoon some of the vanilla sauce over each serving.
   

For the chocolate lover, this bread pudding is loaded! It makes a great finale for a potluck at your home.

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5
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cups dried
white or wholewheat bread cubes

2 cups semisweet chocolate chips

1 cup coarsely chopped toasted pecans (see
Making Dried Bread Cubes
)

3 cups light cream or half-and-half, heated

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cup granulated sugar

3 eggs plus 3 egg yolks

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teaspoon salt

1
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teaspoons ground cinnamon, divided

3 squares bittersweet baking chocolate (1 ounce each)

1 cup whipping cream

2 tablespoons powdered sugar

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1. Preheat the oven to 350°F. Butter a 2-quart soufflé dish.
   
2. Mix the bread, chocolate chips, and pecans in a medium bowl and spread out in the buttered dish.
   
3. In a medium saucepan, heat the light cream to boiling over medium heat.
   
4. In a medium bowl, whisk together the granulated sugar, whole eggs, egg yolks, salt, and 1 teaspoon of the cinnamon. Slowly whisk 1 cup of the hot cream into the egg mixture to temper it. Whisk the egg mixture into the remaining cream in the saucepan. Cook for 1 to 2 minutes over medium-low heat until the sugar dissolves. Add the 3 squares bittersweet chocolate, stirring until melted. Pour over the bread mixture in the soufflé dish, stirring carefully until mixed.
   
5. Place the soufflé dish into a larger baking dish, so there is about 1 inch all around between the sides of the soufflé dish and the sides of the larger dish. Carefully pour hot water into the larger pan to reach halfway up the sides of the soufflé dish. Bake for 1 hour, or until set.
   
6. While the pudding bakes, beat the whipping cream in a medium bowl until soft peaks form. Add the powdered sugar and the remaining
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   teaspoon cinnamon.
   
7. To serve, spoon some whipped cream over each serving of warm bread pudding.
   

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NOTES:
To make dried bread cubes, remove the crusts from white or whole-wheat bread slices and cut the bread into cubes. Spread them out on a baking sheet and toast in a 350°F oven for 10 minutes, or until lightly browned and dry.

To toast pecans, spread them out on a baking sheet and place into a 350°F oven for 10 minutes, stirring occasionally, until aromatic and lightly browned.

Baking is an easy and controlled way to melt chocolate for dessert fondue. If you wish, you can just omit the rum or liqueur.

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1 bar (12 ounces) milk chocolate, or 1 package (12 ounces) semisweet chocolate chips

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cup heavy cream

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teaspoon ground cinnamon

3 tablespoons rum, Cointreau, or another fruit-flavored liqueur (optional)

FOR DIPPING:

Bananas, cut into 1-inch chunks

Pineapple chunks

Fresh strawberries, cherries, and/ or grapes

Pound cake or angel food cake, cut into cubes

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1. Preheat the oven to 325°F.
   
2. Break the chocolate bar into pieces and combine in a deep 1-quart casserole with the cream and cinnamon.
   
3. Bake, uncovered, for 25 to 30 minutes, or until the chocolate is soft. Stir to blend. Stir in the rum or liqueur (if desired). Place over a candle warmer and surround with bowls of fresh fruit or cake cubes for dipping.
   

Although I’ve placed this recipe in the dessert chapter, it makes a fabulous side dish for a company breakfast or brunch. Baked in a slow oven, the pears and cranberries meld into a delicious combination.

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6 large Bosc pears, peeled, seeded, and quartered

1 cup cranberries

1 cup packed light or dark brown sugar

1 cup water

Heavy cream, mascarpone, or crème fraîche for serving

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1. Preheat the oven to 300°F. Butter a shallow 2
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   - to 3-quart casserole.
   
2. Arrange the pear quarters in a single layer in the dish and sprinkle the cranberries evenly over the pears. Sprinkle with the brown sugar and pour the water over all.
   
3. Cover and bake for 1 to 1
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   hours, until the pears are cooked. Cool completely and refrigerate for at least 4 hours. Serve chilled with cream.
   

This easily assembled pudding is pretty when baked in a fancy mold, but a loaf pan is the most convenient for serving. This recipe is adapted from one that I received from my hairdressers, Chuck and Bill, who make it every year for their Christmas party. You can use fresh, frozen, or dried cranberries. If your cranberries are frozen, don’t bother to thaw them—just mix them right into the batter. Dried berries are often sweetened, and that is okay.

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1 large egg

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cup light molasses

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cup warm water

1
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cups all-purpose flour

1 teaspoon baking powder

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teaspoon salt

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teaspoon baking soda

2 cups fresh, frozen, or dried cranberries

FOR THE CARAMEL SAUCE:

2 tablespoons butter

1 cup heavy cream

1 cup sugar

1 teaspoon vanilla extract

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1. Preheat the oven to 325°F. Butter a 1-quart fancy metal mold, or a 4
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   -by-8
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   -inch loaf pan.
   
2. In a large bowl, beat the egg, molasses, and water together. In a small bowl, mix the flour, baking powder, salt, and baking soda.
   
3. Put the cranberries in a bowl and add 2 tablespoons of the flour mixture to coat thoroughly. Stir the remaining flour mixture into the egg mixture, blending until smooth. Fold in the cranberries. Transfer the batter to the buttered pan. Coat a sheet of aluminum foil with cooking spray and cover the pan tightly.
   
4. Put the buttered pan into a larger pan. Carefully pour boiling water to a depth of 1 inch in the larger pan. Bake for 2 hours, or until a skewer inserted in the center comes out clean.
   
5. While the pudding bakes, prepare the caramel sauce:
   Combine the butter, cream, and sugar in a medium saucepan. Bring to a boil, stirring constantly, and continue boiling, while stirring constantly, for about 5 minutes, or until syrupy. Stir in the vanilla.
   
6. The pudding can be eaten hot from the oven or at room temperature. Spoon some of the warm sauce over each serving.
   

A classic cobbler has a biscuit-like topping baked over fruit. Here, the fruit is baked on top of the batter, which bubbles up around the fruit as it bakes.

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cup plus 2 tablespoons sugar

Pinch of cinnamon

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cup (1 stick) butter, melted

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon vanilla extract

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cup milk

2 cups sliced peeled apples

Heavy cream for serving

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1. Preheat the oven to 400°F. Coat a shallow 1
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   -quart casserole with cooking spray. In a small dish or cup, mix 2 tablespoons of the sugar with the cinnamon and set aside.
   
2. In a medium bowl, mix the butter, flour, baking powder, the remaining
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   cup of sugar, the vanilla, and milk to make a batter. Pour into the prepared casserole dish.
   
3. Arrange the apple slices over the top of the batter. Sprinkle with the cinnamon sugar.
   
4. Bake for 25 to 30 minutes, or until nicely browned. Serve warm and offer a pitcher of cream for people to pour over their cobbler.
   

Blueberries and ginger have a natural affinity for each other, and they are a perfect pair in this fresh-tasting dessert.

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cup butter at room temperature, plus extra for the dish

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cup plus 4 teaspoons all-purpose flour

1 tablespoon granulated sugar

1 tablespoon chopped candied ginger

3 cups blueberries

2 tablespoons fresh lemon juice

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cup packed light or dark brown sugar

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cup quick-cooking rolled oats

Whipped cream or ice cream for serving

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1. Preheat the oven to 375°F. Butter a 6-cup shallow casserole.
   
2. In a large bowl, combine 4 teaspoons of the flour, the granulated sugar, and ginger. Add the blueberries, toss, and sprinkle with the lemon juice. Pour the berries into the casserole dish.
   
3. In a medium bowl, mix the brown sugar, the remaining
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   cup flour, the rolled oats, and the
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   cup butter to make a crumbly mixture. Sprinkle over the blueberries.
   
4. Bake, uncovered, for 30 minutes, or until the topping is golden and the edges are bubbly. Serve warm with whipped cream or ice cream.
   

There is just a short window of time, at least where I live, when green tomatoes are on my countertop in abundance. They either gradually turn red or they rot. I love them fried or baked with a topping of feta cheese. Sometimes I make a green tomato salsa if I have the time and the tomatoes. One evening, I needed a quick and easy dessert for a party. This turned out to be just perfect. I assembled the whole thing and let it sit for about an hour before I baked it. It turned out great, and there were lots of compliments!

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3 tablespoons butter, melted, plus extra for the dish

4 cups chopped green tomatoes

1 cup packed light or dark brown sugar

2 tablespoons quick-cooking tapioca

1 tablespoon all-purpose flour

1 tablespoon freshly squeezed lemon juice

1 teaspoon ground cinnamon

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cup chopped raisins

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teaspoon salt