2 Spring Desserts That are as Decadent as They are Delicious

So why I am on my holibobs, I’ve opened up my blog to guest posts. These 2 delicious recipes are bought to you from Joe Hughes from the Village Bakery, enjoy!

2 Spring Desserts That are as Decadent as They are Delicious

Spring time is the perfect time to have some fun in the sun. This great time of year allows us to go out into our garden, pick off some of our fruits and make a few delicious desserts along the way.

You’ve learned how to make lemon curd recently, and now we’re going to show you how to bake the perfect desserts to go along with the warmer weather.

We’ll try to keep these recipes as simple as possible, and I suggest you learn a little about baking ingredients before getting started.

1. Peach Brown Betty

Peaches start to be harvested in mid-May, so you’ll start seeing a lot of peach-based recipes coming out in the spring. This recipe is rather easy to put together, and you’ll need the following ingredients for the filling:

  • 3 pounds of peaches cut into wedges
  • 1/3 cup turbinado sugar
  • 1 tbsp lemon juice
  • 2 tbsp butter
  • 1 tsp vanilla extract
  • Pinch of salt

The topping is hearty, so you’ll need the following ingredients for the topping, too:

  • 4 thick slices of white bread
  • 5 tbsp butter (cold)
  • 1 tbsp sugar
  • 1/2 tsp cinnamon

Set your oven to 400F, and add your bread and butter into your food processor. You want to pulse the mixture until it’s coarsely ground. Grab a small bowl, and mix your sugar and cinnamon together.

In a skillet, cook your butter and peaches on medium heat until caramelized. Stir in the contents of the crumb bowl and add in the remaining sugar, vanilla and lemon juice. Any leftover bread crumbs should be placed over the peach mixture.

Bake for 20 minutes, or until golden brown.

I love to serve this dessert with a little vanilla ice cream for a nice added touch.

2. Traditional Lemon Pie

Spring and lemons are a match made in heaven. You’ll find that you’ll need to make the pastry and filling (we like to use whipped cream for the topping), but you can make a meringue if you wish, too. This recipe will recipe use the following ingredients:

  • 1 cup all purpose flour
  • 1/3 cup shortening
  • 2 tbsp cold water
  • Pinch of salt

The ingredients for the filling include:

  • 1 1/4 cup sugar
  • 1/3 cup cornstarch
  • 3 egg yolks
  • 1 1/2 cup water
  • 1/2 cup fresh lemon juice
  • 1 tsp grated lemon peel
  • 2 tbsp butter

This is a bit complicated to make, so roll up your sleeves and set your oven to 475F. Place the flour and salt in a medium bowl, add in the shortening in a pastry blender and cut to the size of a pea. Add in your cold water a sprinkle at a time until the flour is moist and a sticky consistency is formed.

You can use a bread machine to mix up the dough to make this process easier.

Turn the pastry into a ball on a floured surface.

Wrap with plastic wrap and refrigerate for 45 minutes. Roll out the pastry after it has cooled enough to a a thickness of 2″ bigger than your pie plate. This is very important because you’ll be folding the pastry into fourths and then unfold into the plate, pressing the dough into the plate to ensure it sticks.

You’ll want to trim any edges from the rim to 1″ below, and then fold and roll the pastry under. Use a fork to prick the bottom of the pastry and bake for 8 – 10 minutes until lightly browned.

Mix together sugar and starch into a saucepan, gradually adding in your water. Cook on medium until the mixture boils and thickens. You’ll stir for a minute and set the oven to 400F.

Beat your egg yolks in a small bowl, and add half of the hot mixture into the egg yolks and stir back into the pan. Boil and allow to sit for 2 minutes before adding in your lemon juice, peel and butter.

Pour the mixture into the crust and allow to bake for 8 – 12 minutes. You’ll want to allow the pie to cool and set before eating.

You’ll find that the summer months bring about a greater harvest of fruits that can be made into desserts, including delicious apple pies which are among my favorite desserts to eat. If you have a little one at home, feel free to bake with him or her – kids love baking or enjoying some fun crafts on a Saturday morning.

Photo Credit:

Peach Brown Betty: https://gotnomilk.wordpress.com/2010/08/22/peach-brown-betty/

Lemon Pie: https://www.flickr.com/photos/sonnett/3896367713

 

Joe Hughes – Village Bakery Biography

Joe Hughes, known by most as the Village Baker, is an expert in homestyle cooking techniques, with a primary interest in baking. He runs the very popular website, The Village Bakery, which provides the latest homestyle cooking news, techniques, tricks, and recipes. He can be reached at Joe@Village-Bakery.com.

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