Strawberry Cream Cheese Swirl Bread-Saturday Sweet

Today’s Saturday Sweet is Strawberry Cream Cheese Swirl Bread.  This is a moist, pinkish bread with swirls of white cream cheese marbled through it.  The recipe makes a large loaf, and it is nice to serve at bridal and baby showers.  It can be made ahead and kept  tightly wrapped in plastic in the refrigerator.  The bread can be frozen and will keep several months if well wrapped.  Since either fresh or individually frozen strawberries can be used in this recipe, I prefer to make the bread up fresh.

I did not include it in the photo, but I like to serve this with Strawberry Spread:  1 (8 oz.) pkg. cream cheese, softened and mixed with 1/4 c. strawberry jam.

Strawberry Cream Cheese Swirl Bread
1 egg
1 (8 oz.) pkg. cream cheese, softened (low-fat is OK)
1/4 c. sugar
1/2 t. cinnamon
1 3/4 c. flour
1 1/2 c. sugar
1 t. baking soda
1/2 t. salt
1/2 c. (1 stick) butter, melted
1 egg
1/3 c. water
1 1/2 c. fresh or individually frozen strawberries, mashed by hand or processed in a food chopper
1/2 c. walnuts, toasted

In a medium mixing bowl, beat egg well.  Add cream cheese, sugar and cinnamon.  Beat until smooth with an electric hand mixer or a wire whisk.  Set aside.  In a large mixing bowl, combine flour, sugar, soda and salt.  In a second bowl combine melted butter, egg and water.  Beat well.  Add mashed strawberries.  Mix well.  Mix strawberry mixture into dry ingredients stirring just until dry ingredients are moistened.  Stir in walnuts.  The batter will be thick.  Grease and flour a 5x9-inch loaf pan.  Spoon half of batter into the pan.  Pour cream cheese mixture over batter in the pan, smoothing out evenly.  Spoon remaining batter over cream cheese layer, covering it as much as possible.  Bake at 350 degrees about 1 hour and 10 minutes.  Cool in pan on wire rack for 10 minutes, remove from pan and cool completely before slicing, at least 2 hours.  Cut into slices with a thin sharp knife.  Store tightly wrapped in the refrigerator.  Makes 1 loaf, about 16 slices.

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Double Berry Giant Éclair-Dessert Challenge

The two ingredients for this Month’s Dessert Challenge, hosted by Sheryl over at Lady Behind the Curtain, were raspberries and strawberries.

After thinking about it for some time, I decided that I wanted to make a giant éclair and put the raspberries and strawberries in the filling.  I also wanted to make a dish that could be easily adapted to low or no sugar so that I could serve it to people with diabetes.  By using sugar-free pudding mix, sugar-free whipped topping, and substituting sugar-free chocolate syrup for the glaze, this can be
done.

There is some challenge to splitting the baked éclair base in half, so don’t worry if you get a hole or two.  An easier alternative is to just spread the filling on top of the éclair base and drizzle some chocolate ice cream topping over the filling.

This dessert needs to chill, but it keeps well for several days, so it makes a great make-ahead dessert for a get-together or party.

Double Berry Giant Éclair
1 c. water
1/2 c. (1 stick) butter or margarine
1 c. flour
4 eggs
1 t. vanilla

Bring water and butter or margarine to a boil.  Lower heat and add the flour, stirring until the mixture is smooth and leaves the sides of the pan to form a soft ball.  Remove from heat and allow to cool slightly.  Beat in eggs, one at a time until each one is very well blended in.  Add vanilla with the last egg.  Line a 10x15-inch jelly roll pan with aluminum foil.  Spread dough out to about a 8x12-inch rectangle.  Place in a 400 degree oven and bake for 30 minutes or until lightly browned.  Remove from oven and carefully flip the éclair  base over.  Bake an additional 10 minutes.  Remove from oven and allow to cool completely.  With a sharp knife slit the éclair base all the way around.  Working from the outside edge in, continue slicing until the éclair base is cut in half.  Carefully remove the top half to a baking sheet until needed.  Prepare filling:

1 small pkg. cheesecake flavor instant pudding, regular or sugar-free (vanilla or white chocolate can also be used)
1 c. milk
half of an 8-oz. carton frozen whipped topping, thawed, regular, lite, or sugar-free
1 (6 oz.) container fresh raspberries
2 c. sliced fresh strawberries, cut in half horizontally if large

Combine milk and pudding in a medium mixing bowl and beat with a whisk for 2 minutes.  Add whipped topping and mix until very well blended.  Fold in raspberries and strawberries gently to avoid crushing raspberries.  Spread filling evenly over the éclair base.  Top with the other half of the éclair base.  Spread with the chocolate glaze:

1/4 c. milk
1/4 c. unsweetened cocoa powder
3/4 c. sugar
2 T. butter
1 t. vanilla

In a saucepan combine milk, cocoa powder and sugar and mix well.  Place over medium-high heat and bring to a full-rolling boil, stirring constantly.  Boil 1 minutes.  Remove from heat; add butter and vanilla.  Mix well and allow to cool slightly.  Spread over top of éclair.  Place in refrigerator to chill.  Cut into squares to serve.  Garnish with additional raspberries and strawberries if desired.  Makes about 15 servings. 

To see what other bloggers have dreamed up with raspberries and strawberries check out the links below.  If you are interested in joining in the fun, visit Sheryl's Dessert Challenge Page.

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Easy, Versatile Rhubarb Sauce-Saturday Sweets

I am getting Saturday Sweets going again by sharing an Easy, Versatile Rhubarb Sauce with some suggested variations and uses.

I love spring when fresh rhubarb is available.  I have found that people are usually in two camps when it comes to rhubarb, “Love It or hate It.”   I am solidly in the “Love It” camp.  I got free rhubarb when my parents were alive as they grew a couple plants.  Now I must buy it and can get very excited when I find it at the produce stand for .89 a lb.

This sauce can be made with either fresh or frozen rhubarb or made up and frozen itself for a little spring time all winter.

Combining the rhubarb with other fruit makes for some really nice flavors.  Chopped apples, cherries and strawberries can be used in a 1/3 to 1/2 ratio to the rhubarb.  Raspberries can be measured and added without chopping.  Canned crushed pineapple may be drained and added.  Use the juice as part of the water.  A 20 oz. can of crushed pineapple has about 2 cups of pineapple in it.

The sauce has the consistency of thick applesauce.   A bit more water can be added if a thinner sauce is desired.  I sometimes add a drop or two of red food coloring to make the sauce prettier, and I did that to the sauce in the photos.

Easy and Versatile Rhubarb Sauce
6 cups of sliced fresh or frozen rhubarb (see other rhubarb/fruit combination suggested above)
2 c. sugar (if combining rhubarb with other fruit, start with 1 c. and gradually add more to desired sweetness)
1/3 c. water or combination of water and pineapple juice
1/4 c. cornstarch
1/2  to 1 t. almond extract or vanilla (optional)

In a medium saucepan mix together the rhubarb or rhubarb and fruit, the sugar, water and cornstarch.  Mix well.  Place over medium heat and bring to a boil, stirring often.  Boil 1 or 2 minutes, stirring until liquid clears and mixture thickens.  remove from heat  Allow to cool  and store covered in the refrigerator for up to a week.  Makes 4 cups.  I prefer to use the sauce cold, but it can be heated.  Use sauce to top ice cream, cake or pudding.  Make rhubarb shortcake by spooning sauce into store-bought sponge shortcakes and topping with whipped topping.  Spoon a couple tablespoons sauce on hot oatmeal.

I will soon be posting Rhubarb Streusel Shortbread Bars and a coffee cake that uses this sauce.

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Improv Cooking Challenge-Chocolate Strawberry Ice Cream Torte Sundae

Strawberries say it’s spring and will soon be summer.  With summer comes the heat when something cool and refreshing is always welcome.  For this month’s Improv Cooking Challenge I decided to make Strawberry No-Machine Ice Cream and combine that with a chocolate crust and a layer of cream cheese and whipped topping.

One sleeve of the brand of chocolate graham crackers I purchase equals 1 1/2 cups.  If there is less than that reduce the butter by 1 T.  Of course, if for some reason you can't have chocolate, regular graham crackers can be used.  I put my graham crackers in a zip-top bag, close it, and use my meat mallet to crush them.  Helps to get out any frustrations I might be having that day.

Time must be allowed for this to chill properly, but that makes it an ideal make-ahead dessert.  Although it is very easy to put together, it can make quite a few dirty dishes.  I wash my mixing bowl out between steps to avoid some of this.

I make my own Sweetened Condensed Milk, but purchased will certainly work.  If you don’t care to use purchased whipped topping, use 1 pt. of whipping cream whipped with a little sugar.  I add a little red food coloring to make this a pretty pink, but that is optional.

You can used any favorite topping to make this a sundae.  We like chocolate or marshmallow.

Chocolate Strawberry Ice Cream Torte Sundae
1 1/2 c. crushed chocolate graham crackers
1/4 c. flour
1/4 c. sugar
1/3 c. butter, melted
1 8 oz. pkg. cream cheese softened, I use low fat
1 cup powdered sugar, sifted
1 8 oz. container frozen whipped topping, thawed (low-fat or fat-free is fine) or 2 c. whipping cream, whipped
1 14 oz. can sweetened condensed milk
1 lb. fresh strawberries, chopped and pureed
1 pt. whipping cream
few drops red food coloring, opt.

In a bowl combine chocolate graham cracker crumbs, flour and sugar.  Mix well.  Stir in melted butter and mix until all crumbs are moistened.  Press into foil-lined 9x13-inch baking pan.  Bake at 375 degrees 8 to 10 minutes.  Place on rack and cool for 30 minutes.  While crust is cooling, combine cream cheese and powdered sugar until well blended.  Fold in thawed whipped topping or whipped cream.  Spread on cooled crust.  Chill for 30 minutes.  Combine sweetened condensed milk and pureed strawberries until well blended.  In a separate bowl beat whipping cream until soft peaks form.  Fold whipped cream into the milk/strawberry mixture.  Spread over cream cheese layer.  Cover with waxed paper and freeze at least 6 hours before serving.  Overnight is better.  Using the foil, remove torte from pan.  Cut into  squares to serve.  Pour your favorite sundae topping over each square.  Serve immediately.  Makes at least 12 servings.

The Improv Cooking Challenge is hosted by Kristen at Frugal Antics of a Harried Homemaker.  In June we will be doing cherries and almonds.  If this sound like fun, come and join us.  You can get more information on Kristen's Improv Page.

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Cooking with the Journal-Hot Milk Sponge Cake aka Strawberry Shortcake Cake

I am not fond of the biscuit type of strawberry shortcake but prefer a more “cake-like” strawberry shortcake.  This Hot Milk Sponge cake is very easy and has a texture somewhat like the little sponge cakes available at the grocery store.  Those are not only expensive, they contain additives I would rather not eat.  The picture above is to show the texture of the cake.

This is the recipe that I use to make Strawberry Shortcake.  The slight lemon flavor goes very well with strawberries or any other berries.  One could also use almond extract, but I would reduce it to 1/4 t. to start.  The almond flavor is great with peaches for peach shortcake.  This is a fairly low-fat cake, having only 1 T. melted butter in it beside the fat in the egg yolks.

The cake, of course, can be frosted if one likes.  It is also good topped with ice cream with warm Chocolate or Butterscotch Sauce spooned over it.

This is a very old recipe that I have seen in other old recipe books, but this one is in Farm Journal’s Family Favorites from Country Kitchens.

Hot Milk Sponge Cake
Family Favorites from Country Kitchens
Farm Journal, 1973

1 c. flour
1 1/2 t. baking powder
1.4 t. salt
2 eggs
1 c. sugar
1 t. vanilla
1/2 t. lemon extract.
1/2 c. hot milk
1 T. butter or regular margarine

Mix together flour, baking powder and salt.  Beat eggs with electric mixer until foamy.  Slowly beat in sugar, 1/4 c. at a time, beating well until thick and lemon-colored.  Beat in vanilla and lemon extract.  Place milk and butter (cut into pieces) in a glass measuring cup.  Heat in microwave 1 minute or until butter melts.  Beat in dry ingredients at low speed.  Slowly beat in hot milk and butter.  Pour batter into ungreased 9-in. square pan.  Bake in 350-degree oven 30 minutes or until cake is done.  Place on rack to cool.  Makes 9 servings.

To make shortcake, cut servings of cake and split in half.  Place in dessert dish and top with sliced strawberries, other berries, or sliced peaches and whipped cream or topping.

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