Desserts

Pumpkin Pudding

Like pumpkin pie without the crust, this delicious gluten-free dessert can be made in individual ramekins and topped with whipped cream for special occasions.

• 1 can pumpkin puree
• 4 eggs
• 2 T. butter
• 1 T. vanilla
• 1 tsp. pumpkin pie spice
• 2 T. arrowroot powder OR cornstarch
• 1/2 c. milk OR non-dairy milk substitute
• 1/4 c. maple syrup
• pinch of salt
• OPTION: whipped cream
• OPTION: nutmeg

1. In a blender, puree everything until smooth.
2. Pour the mixture into a buttered glass baking dish (around 8X8) and bake at 350 degrees for 1 hour. (If you're baking in ramekins, decrease the cooking time by 10 minutes.) OPTION: top with whipped cream and dust with nutmeg.

Makes 4 servings

Corn Pudding

Summer's sweet corn baked in a comforting winter pudding - it works as a side dish or dessert.

• 1 10 oz. package frozen sweet corn
• 4 eggs
• 2 T. butter
• 1 T. vanilla
• 1/4 tsp. cinnamon
• 2 T. arrowroot powder OR cornstarch
• 1/2 c. milk OR non-dairy milk substitute
• 2-4 T. maple syrup
• pinch of salt

1. In a blender, puree everything but the corn until smooth.
2. Add half the corn and puree until smooth.
3. Add the other half of the corn and pulse the blender a few times to stir. (You can puree it all for creamier, smoother pudding.)
4. Pour the mixture into a buttered glass baking dish (around 8X8) and bake at 350 degrees for 1 hour.

Makes 4 servings

Baked Pears

Warm baked pears are delicious on their own, with whipped cream, or served with vanilla ice cream.

• 4 large Bosc or Bartlett pears
• 1/4 c. butter
• 3 T. maple syrup
• 1/2 tsp. vanilla
• pinch of salt
• OPTION: 2 T. brandy
• OPTION: whipped cream

1. Pre-heat oven to 400 degrees.
2. Melt the butter in a small saucepan (it's o.k. if the butter browns). Remove from heat and stir in the maple syrup, vanilla, salt and brandy (IF using).
3. Cut each pear in half, and remove the cores.
4. Place each pear cut side down in a buttered glass baking dish (it's o.k. if they overlap). Pour the sauce over the pears.
5. Bake for 15 minutes. Then turn them over, baste with sauce, and bake another 15-20 minutes, until they are a rich caramel color. Let cool at least 15 minutes before removing them from the pan.
6. Serve with whipped cream on top (IF using), and drizzle with any remaining sauce from the pan.

Makes 4 servings

Pear-Ginger Trifle

English comfort-food gets dressed up for the holidays! A clear glass bowl will best show off all the delicious layers of dessert, but any serving bowl will work. For an extra fancy treat, use clear parfait glasses.

• 9 shortbread cookies (preferably gluten-free), broken into pieces
• 6 pieces candied ginger, sliced

Pear filling:

• 4 Bosc or Bartlett pears, peeled and cut into bite-size pieces
• 1/4 c. water
• 1/3 c. sucanat
• 1 T. arrowroot powder
• 1 T. ginger juice or 2 tsp. fresh grated ginger
• 1/4 tsp. salt

Mascarpone filling:

• 2 cups mascarpone cheese
• 3/4 c. cream
• 2 T. sucanat
• 1 tsp. vanilla

1. In a medium saucepan, dissolve arrowroot in water. Add the rest of the pear filling ingredients. Cover and cook over medium heat, stirring fairly often. The pears will break down and the filling will resemble applesauce with larger pear chunks in it. Set aside to cool.
2. In a mixing bowl, blend cheese, cream, sucanat and vanilla together using an electric mixer.
3. Place half the cookie pieces in a clear glass serving bowl. Spoon half the pear filling on top, then half the cheese filling. Repeat. Sprinkle with slices of candied ginger. Chill. Serve cold or room temperature.

Makes 8 servings

Copyright © 2006 Jennette Turner

Baked Apples with Spiced Wine Sauce

This simple and elegant dessert will make your house smell as good as these apples taste!

• 8 cored apples that are good for baking, such as Cortland or Haralson
• 1/2 c. sucanat
• 1/4 tsp. nutmeg
• 1/4 tsp. cinnamon
• 1/4 tsp. ground powdered ginger
• 1 tsp. vanilla
• 1 c. red wine
• 4 T. butter, chopped into small pieces
• Optional: raspberry or cherry jam
• Optional: whipped cream or vanilla ice cream

*Note: Apples can be peeled or not. Peeled apples will absorb more of the wine flavor; unpeeled apples contain more nutrients - your call!

1. Stand apples in a lightly buttered baking dish. If you are using jam, fill each apple with jam.
2. Blend sucanat and spices together in a medium mixing bowl. Stir in wine and vanilla and whisk until sucanat is dissolved.
3. Pour the wine mixture over the apples. Sprinkle the butter pieces over the apples. Cover and bake at 350 degrees F for 1 hour. Serve hot or cold, with or without whipped cream or ice cream.

Makes 8 servings

Don't forget to buy the red wine - why not try a local Minnesota variety?

Copyright © 2006 Jennette Turner