Sweet nostalgia
Sample some of our favourite old-fashioned desserts, complete with a twist or two
RICE PUDDING WITH CANDIED WALNUTS
Prep 20 min. | Total 1 hour 15 min. Makes 5 cups
We like to top this classic with crunchy candied walnuts.
3 cups 2% milk
1 cup long-grain rice 1/4 cup granulated sugar, divided
1 cup 35% cream
1 tsp vanilla
Walnuts:
1 egg white
1/3 cup granulated sugar 1 tbsp cinnamon
1/2 tsp sea salt
3 cups walnut halves
1. Preheat oven to 300F. Line a large baking sheet with parchment.
2. Whisk egg white in a large bowl until foamy. Whisk in 1/3 cup sugar, cinnamon and salt. Add walnuts and stir until coated. Spread nuts out in a single layer on sheet.
3. Bake in centre of oven for 15 minutes. Reduce heat to 250F. Bake until nuts are dry to the touch, 15 more minutes. Transfer pan to a rack to cool completely. Break nuts apart.
4. Stir milk with rice and 2 tbsp sugar in a large pot over high. Boil, then reduce heat to low. Simmer, covered, until rice is tender and most of milk has been absorbed, 20 to 25 minutes. Remove from heat and chill, about 30 minutes.
5. Beat cream with remaining 2 tbsp sugar and vanilla in a large bowl, using an electric mixer, until soft peaks form,
2 to 3 minutes. Fold cream into chilled rice mixture until combined. Scoop into bowls and sprinkle with candied walnuts.
BUSHBERRY PUDDING CAKE
Prep 20 min. | Total 1 hour Serves 9
Raspberries add a dose of antioxidants and give this dessert its sweet-tart taste. 1 1/2 cups all-purpose flour 2 tsp baking powder
1/2 tsp salt
2 tbsp unsalted butter, at room temperature
1/2 cup granulated sugar
2 tsp vanilla
3/4 cup milk
170-g tub raspberries
1 cup fresh or frozen cranberries, thawed
Whiskey-butter sauce:
1/4 cup unsalted butter
1/2 cup granulated sugar 1/4 cup 35% cream
2 tbsp Canadian whisky 1/2 cup 35% cream, whipped (optional)
1. Preheat oven to 400F. Lightly spray a 9×9-inch baking dish with oil. Set aside.
2. Stir flour with baking powder and salt in a medium bowl. Beat 2 tbsp butter with 1/2 cup sugar and vanilla in a large bowl with a wooden spoon. Add onethird of flour mixture to butter mixture, then add half the milk. Repeat additions, scraping down sides of bowl, until well mixed. Gently stir in berries. Scrape batter into prepared pan and smooth top.
3. Bake in centre of oven until cake is lightly golden, about 30 minutes. Poke cake a few times with a fork and set aside.
4. To make sauce: Combine butter with sugar, cream and whisky in a small saucepan and set over medium-high. Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, until smooth, about 5 minutes. Drizzle sauce over warm cake. Let stand for 10 minutes. Serve warm, topped with whipped cream.
OLD-FASHIONED DATE SQUARES
Prep 20 min. | Total 1 hour 5 min. Makes 24 squares
If there’s a baked-goods equivalent to a hug, this is it.
2 1/2 cups pitted dates 1 1/2 cups water
2 tsp vanilla
1 3/4 cups large-flake oats 1 cup all-purpose flour 1 cup packed brown sugar 1/2 tsp baking soda
1/4 tsp salt
1 cup cold unsalted butter
1. Preheat oven to 350F. Lightly spray an 8-inch square glass or metal baking pan with oil and line with overhanging parchment.
2. Combine dates with water in a medium saucepan over high. Boil, then reduce heat to low and simmer gently, stirring occasionally, until thick, 6 to 8 minutes. Remove from heat. 3. Stir in vanilla and let cool. 4. Combine oats, flour, sugar, baking soda, and salt in a food processor. Pulse three times to combine. Add butter and pulse until oat mixture is crumbly (pea-sized). Transfer to a large bowl and crumble with fingers to evenly distribute the butter. Spread two-thirds of oat mixture over bottom of prepared pan. Press down gently to make a crust. Scrape date mixture over crust and spread evenly. Layer with remaining oat mixture and press down lightly.
5. Bake in centre of oven until top is golden brown, 30 to 35 minutes. Transfer to a rack and cool completely in pan, about 1 hour. Cut into 24 squares.
BANANA-CARAMEL CREAM PIE
Prep 20 min. | Total 1 hour 30 min. Serves 8
Creamy, with hits of caramel and crunchy chocolate toffee, this over-the-top pie is nothing short of spectacular. 1 1/2 cups Oreo cookie crumbs 1/2 cup unsalted butter, melted
Caramel bananas:
1 tbsp unsalted butter
2 tsp packed brown sugar 2 tbsp 35% cream
1/8 tsp salt
3 ripe medium bananas, sliced
Pudding:
1 1/2 cups 3.25% milk 3 tbsp granulated sugar 3 tbsp cornstarch
3 egg yolks
1 1/2 tsp vanilla
1/8 tsp salt
Topping:
1 cup 35% cream
2 tsp granulated sugar 44-g bar chocolate-covered sponge toffee, such as Crunchie, broken into small pieces
1. Stir cookie crumbs with 1/2 cup melted butter in a medium bowl until combined. Press mixture evenly into the bottom and up the sides of a 9-inch pie plate.
2. Melt 1 tbsp butter in a medium frying pan over medium-high heat. Add brown sugar, 2 tbsp 35% cream and 1/8 tsp salt. Boil gently, whisking often, 1 minute. Remove from heat and let stand 1 minute. Stir in bananas, then arrange over crust in an even layer.
3. Heat milk in a medium saucepan over medium-high, just until bubbles form on the surface, about 5 minutes. Whisk 3 tbsp sugar with cornstarch and yolks in a medium bowl until combined. Whisk in half of hot milk until smooth. Return mixture to saucepan and set over medium. Whisk often until pudding thickens, about 2 minutes. Remove from heat and stir in vanilla and 1/8 tsp salt. Scrape over banana layer, smoothing top. Refrigerate until pudding is set, 1 hour.
4. Beat 1 cup 35% cream in a medium bowl until soft peaks form when beaters are lifted, 2 to 3 minutes. Beat in 2 tsp sugar until stiff peaks form when beaters are lifted, about 2 more minutes. Spoon whipped cream over centre of pie. Sprinkle with sponge toffee.
AVOCADO POUND CAKE WITH RASPBERRY GLAZE
Prep 20 min. | Total 2 hours Serves 8
Grandma’s simple go-to loaf gets a modern twist with avocado and a sweet raspberry glaze. 1 1/4 cups all-purpose flour 1 tsp baking powder
1/4 tsp salt
1 egg, separated
1 egg white
3/4 cup granulated sugar 1/3 cup puréed avocado 1/3 cup unsalted butter, at room temperature
1/4 cup milk
1 tsp vanilla
Glaze:
1/2 cup frozen raspberries, thawed
3/4 cup icing sugar
1. Preheat oven to 325F. Lightly spray an 8×4-inch loaf pan with cooking spray.
2. Whisk flour with baking powder and salt in a medium bowl. Set aside.
3. Beat egg whites in a medium bowl with an electric mixer on medium-high until frothy, about 1 minutes. Gradually add 2 tbsp sugar. Continue beating until stiff peaks form, about 3 more minutes. Set aside.
4. Beat avocado with butter in a large bowl until smooth. Beat in remaining sugar, until very fluffy, about 3 minutes. Beat in egg yolk, milk and vanilla.
5. Stir in half of flour mixture with a spatula. Fold in half the egg whites until combined. Fold in remaining flour mixture and egg whites. Scrape batter into prepared pan.
6. Bake in centre of oven until loaf is golden brown, 40 minutes. Cover loosely with foil and continue baking until a cake tester inserted in centre of loaf comes out clean, 20 to 25 more minutes. Cool in pan on a rack for 10 minutes, then turn loaf out onto rack to cool completely.
7. Push raspberries through a sieve into a bowl, using the bottom of a ladle. Discard seeds. Purée should measure
2 to 3 tbsp. Whisk in icing sugar until smooth. Spoon glaze over pound cake. Unglazed loaf will keep well, wrapped in foil and frozen, up to two weeks.
Raspberries: These high-fibre berries help mop up free radicals and cancer-causing substances.
Avocado: Just half has more potassium than a banana, plus good fats and brain-protecting folate.
POLENTA STRAWBERRY SHORTCAKE
Prep 25 min. | Total 1 hour 15 min. Makes 8 servings
Crunchy cornmeal, a hint of orange zest and a splash of liqueur make this moist dessert the ultimate down-home treat. 3 cups strawberries, hulled and halved
3/4 cup granulated sugar 1 3/4 cups all-purpose flour 3/4 cup fine cornmeal
1 tbsp orange zest
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup cold unsalted butter, cubed
1 cup buttermilk
1 1/2 cups 35% cream
1 tbsp orange liqueur Mint, for garnish (optional) Icing sugar, for garnish (optional)
1. Combine strawberries and 2 tbsp sugar in a large bowl. Set aside.
2. Preheat oven to 350F. Lightly spray an 8-inch round cake pan. Stir flour with cornmeal, 1/3 cup sugar, zest, baking powder, baking soda and salt in a large mixing bowl. Using a pastry blender or your fingers, work butter into flour mixture until crumbly. Make a well in centre and pour in buttermilk. Stir until dry ingredients are moistened. Do not over-mix or shortcake will be tough.
3. Transfer dough into prepared pan. Gently pat down. Flatten top and brush with 1 tbsp cream.
4. Bake in centre of oven until top is golden and a cake tester inserted into centre comes out clean, 28 to 30 minutes. Cool on a rack for 10 minutes. Remove from pan and cool.
5. Beat remaining cream with remaining sugar and orange liqueur in a large bowl until firm peaks form when beaters are lifted, about 3 minutes.
6. Assemble by cutting biscuit in half horizontally. Set bottom of biscuit on a cake plate. Scatter half of strawberry mixture overtop. Spread two-thirds of whipped cream topping over berries. Scatter 1 cup berry mixture over cream, gently pressing in berries. Cover with biscuit top. Press down gently, then spread with remaining whipped cream. Garnish with remaining berries and mint. Sift icing sugar over shortcake.
RASPBERRY & STREUSEL COFFEE CAKE
Prep 25 min. | Total 2 hours 25 min. Serves 8
The name’s a bit misleading: These casual, not-too-sweet cakes aren’t coffee-flavoured, they’re meant to be enjoyed with coffee instead. 2/3 cup all-purpose flour 1/2 cup granulated sugar 1/2 cup slivered almonds, toasted
1/2 cup cold unsalted butter, cut into cubes
Cake:
2 3/4 cups all-purpose flour 1/2 cup slivered almonds, toasted
1 tbsp baking powder
1 tsp salt
1 cup granulated sugar 2/3 cups unsalted butter, at room temperature
2 eggs
2 tbsp lemon zest
1 tbsp orange zest
2 tsp vanilla
2/3 cup milk, divided
1 1/2 cups frozen raspberries
Glaze:
3/4 cup icing sugar 1tbspwater
1/2 tsp vanilla
1. Preheat oven to 350F.
Oil or spray a 10-inch tube pan.
2. Combine 2/3 cup flour with 1/2 cup granulated sugar and 1/2 cup almonds in a bowl. Add 1/2 cup cold butter and work in, using your fingers, until crumbly. Set aside.
3. Stir 2 3/4 cups flour with 1/2 cup almonds, baking powder and salt in a medium bowl.
4. Beat 1 cup granulated sugar with 2/3 cup butter in a large bowl, with an electric mixer on medium, until fluffy. Add eggs, one at a time, beating well and scraping sides of bowl. Beat in zests and 2 tsp vanilla. Fold in one-third of flour mixture, then half of milk. Repeat additions, ending with flour mixture. Stir in frozen raspberries. Scrape batter into pan, smoothing top. Sprinkle with streusel.
5. Bake in centre of oven until a tester comes out clean, 1 hour. Cool in pan on rack for 20 minutes, then turn out onto rack. Whisk icing sugar with water and 1/2 tsp vanilla in a small bowl until smooth. Drizzle over cake. Cool completely, about 1 hour.