Bringing the US together one state dessert at a time.

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Illinois: Brownies

 

One legend about the creation of brownies is that of Bertha Palmer, a prominent Chicago socialite whose husband owned the Palmer House Hotel. In 1893 Palmer asked a pastry chef for a dessert suitable for ladies attending the Chicago World’s Columbian Exposition. She requested a cake-like confection smaller than a piece of cake that could be included in boxed lunches. The result was the Palmer House Brownie with walnuts and an apricot glaze. The modern Palmer House Hotel serves a dessert to patrons made from the same recipe. The name was given to the dessert sometime after 1893, but was not used by cook books or journals at the time.

 

Mixing melted butter with chocolate to make a chocolate brownie

The first-known printed use of the word “brownie” to describe a dessert appeared in the 1896 version of the Boston Cooking-School Cook Book by Fannie Farmer, in reference to molasses cakes baked individually in tin molds. The earliest-known published recipes for a modern style chocolate brownie appeared in the Home Cookery (1904, Laconia, NH), Service Club Cook Book (1904, Chicago, IL), The Boston Globe (April 2, 1905 p. 34), and the 1906 edition of Farmer cookbook. These recipes produced a relatively mild and cake-like brownie.

By 1907 the brownie was well established in a recognizable form, appearing in Lowney’s Cook Book by Maria Willet Howard (published by Walter M. Lowney Company, Boston) as an adaptation of the Boston Cooking School recipe for a “Bangor Brownie”. It added an extra egg and an additional square of chocolate, creating a richer, fudgier dessert. The name “Bangor Brownie” appears to have been derived from the town of Bangor, Maine, which an apocryphal story states was the hometown of a housewife who created the original brownie recipe. Maine food educator and columnist Mildred Brown Schrumpf was the main proponent of the theory that brownies were invented in Bangor. While The Oxford Companion to American Food and Drink (2007) refuted Schrumpf’s premise that “Bangor housewives” had created the brownie, citing the publication of a brownie recipe in a 1905 Fannie Farmer cookbook, in its second edition, The Oxford Encyclopedia of Food and Drink in America (2013) said it had discovered evidence to support Schrumpf’s claim, in the form of several 1904 cookbooks that included a recipe for “Bangor Brownies”.

 

 

 

 

 

 

Prep 10   Cooking time 35 minutes  Serves 16

Ingredients

  • 1 cup butter, cubed
  • 6 ounces unsweetened chocolate, chopped
  • 4 large eggs
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 2 cups chopped walnuts
  • Confectioners’ sugar, optional

Directions

  • Preheat oven to 350°. In a small saucepan, melt butter and chocolate over low heat. Cool slightly.
  • In a large bowl, beat eggs, sugar, vanilla and salt until blended. Stir in chocolate mixture. Add flour, mixing well. Stir in walnuts.
  • Spread into a greased 9-in. square baking pan. Bake 35-40 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake).
  • Cool completely in pan on a wire rack. If desired, dust with confectioners’ sugar. Cut into bars.

 

 

 

 

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Bringing the US together one state dessert at a time.

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Idaho: Huckleberry Pie

Evidence has been found the the huckleberry actually got its name from a simple mistake.  Early American colonist, upon encountering the native American berry, misidentified it as the European blueberry known as the “hurtleberry,” by which name it was called until around 1670 it was corrupted to become know as the “huckleberry.”

The expression “I’ll be your Huckleberry” means just the right person for a given job, and it also means a mark of affection or comradeship to one’s partner or sidekick.

 

Later, the term came to mean somebody inconsequential.  Mark Twain borrowed aspects of this meaning to name his famous character, Huckleberry Finn.  His idea, as he told an interviewer in 1895, was to establish that he was a boy “of lower extraction or degree” than Tom Sawyer.

 

If the berries aren’t in season buy them on Amazon

 

READY IN:

1hr 10mins

SERVES:

12

 
YIELD:

1 pie

UNITS:

US

 

INGREDIENTSNutrition

DIRECTIONS

  1. Mix the above ingredients together with a spoon so that everything is well distributed;
  2. pour into the bottom pie shell as it sets in the pie plate.
  3. Dot the top of the mixture with 2 or 3 dabs of butter.
  4. Top off with the second pie shell.
  5. Once it is correctly positioned, you should have a 1” overlap on the top crust so that it can be crimped with the bottom crust.
  6. Crimp or pinch the two crusts together and make a decorative edge to seal the two piecrusts.
  7. The pie can be refrigerated until you are ready to bake or baked immediately.
  8. To bake, preheat your oven to 450 degrees.
  9. Place the pie on the middle shelf of your oven and bake for 15 minutes then turn the temperature down to 350 degrees and continue baking for 30-40 minutes or until the filling starts to bubble over.
  10. Once the pie looks done, and the crust is a light golden brown, it should be done.
  11. Take it out and let the pie cool on a cooling rack until it is ready to serve.

 

 

 

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Bringing the US together one state dessert at a time

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Hawaii: Coconut Muffin with Pineapple, Bananas, and Coconut

I found no history regarding Hawaii’s state dessert, but I can tell you that it’s sweet and my family loves them.

Recipe

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 6 tbsp butter or coconut oil
  • 1 1/2 tsp vanilla extract
  • 2/3 cups of sugar
  • 1large egg
  • 3medium very ripe bananas
  • 1/2 cup crushed pineapple drained
  • 3/4 cup shredded coconut plus more for sprinkling on top of each muffin

Instructions

  • Preheat the oven to 350 degrees. Coat a muffin tin with cooking spray or line with paper muffin liners. Whisk together the flour, baking soda, salt, and cinnamon; set aside. Whisk the egg, sugar, and vanilla together in a large bowl until well combined. Add melted butter or coconut oil and mix well. Smash the bananas then add to the batter, as well as the pineapple, and coconut. Stir until combined.

Combine the wet and dry ingredients. Stir just until the ingredients are combined. Divide the batter evenly into the muffin tins then sprinkle each top with coconut. Bake for 18-20 minutes or until lightly browned and a toothpick comes out clean. Let the muffins cool on a rack then serve plain or slathered in butter. Enjoy! Servings: 12 muffins

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Georgia Peach Cobbler

 

Georgia is famous for its peaches, and perhaps one of the state’s most famous recipes is peach cobbler. Making peach cobbler from scratch is really the best way to enjoy the dish, and besides, it’s super easy to make and absolutely heavenly to eat. We don’t need to special order peaches from Georgia to make this dish. All we do is pick up fresh peaches from our local grocery store or farmer’s market and, in an hour’s time, an amazing dessert will pop out of the oven. If fresh peaches aren’t an option, then grab a bag of frozen peach slices, but if available, fresh is best. Peaches are already sweet on their own, but a couple more ingredients take them from sweet to “peachy.”

This recipe is about as easy as it gets. The hardest part is peeling the peaches, but knowing the sweet reward that lies at the end of this labor of love is all the motivation we need. Everything about this channels the best of summertime goodness. Serve it warm or cold, topped with whipped cream or our family’s personal favorite: vanilla bean ice cream. Peach cobbler a la mode too good, and that cool and creamy vanilla slowly melting over the top…mouthwatering and wonderful. Summer fruits are good on their own, but why not sweeten them up a bit, and a cobbler is just the place to do it!

Recipe

1 hour to prepare serves 8-10

 

  • 6-8 fresh peaches, peeled and sliced
  • 1 stick unsalted butter, melted
  • 1 cup flour
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 tablespoon baking powder
  • ⅛ teaspoon salt
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • Juice from ½ lemon

PREPARATION

  1. Preheat oven to 375°F.
  2. Pour melted butter into the center of the 9×13-inch baking dish, do not spread butter around pan.
  3. In a separate bowl, combine flour, 1 cup sugar, salt, and baking powder. Slowly pour in milk and vanilla extract, and stir to combine. Pour batter over butter, but do not stir.
  4. Add brown sugar, peach slices, and lemon juice to a saucepan on high heat. Stir frequently until sugar is completely melted and peaches have released their juices.
  5. Pour peaches over top of batter. Do not stir.
  6. Bake for 40-45 minutes or until the top of cobbler is golden in color.
  7. Serve warm or cold, or with a scoop of ice cream. Enjoy!
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Florida Key Lime Pie

 

Visiting Miami and being so close to Key West is a given. Every few years my husband and I would drive to this little shack on U.S. 1 south that sold the VERY best HOMEMADE KEY LIME PIES in the world.

PS- Real Key lime pie is not green, and it does not have a soft “pudding” texture. The pie gets its true pale yellow color from the egg yolks that predominate the ingredient list. And the texture is a “firm custard.”

 

Serves:

6-8 depending on how you cut

 Prep:

45 Min

 Cook:

25 Min

Ingredients

  • CRUST
  • 16

graham crackers, crushed

  • 3 Tbsp

granulated sugar

  • 1/4 lb

unsalted butter

  • PIE FILLING
  • 4 large

egg yolks

  • 14 oz

sweetened condensed milk

  • 1/2 c

fresh key lime juice (approximately 12 key limes)

  • 2 Tsp

lime peel, grated, green portion only

  • WHIPPING CREAM FOR GARNISH (OPTIONAL)
  • 1/2 c

heavy whipping cream

  • 2 Tsp

granulated sugar

  • 1/4 Tsp

madagascar pure vanilla extract

 

  1. Crust:
    Preheat oven to 350 degrees F.
    2. Mix the ingredients together and press them into a 9-inch pie plate (glass or pre-formed tin is your option)
    3. Bake in oven in middle rack for 10-12 minutes until lightly browned.
    4. Remove from oven, and cool on a rack.

    Note: Do not turn off the oven, as you will be baking the next portion of the pie momentarily.

  2. PIE FILLING:
    In a stand mixer with the whipping attachment, beat the egg yolks on medium speed until they are thick and turn yellow, DO NOT OVER MIX!
    2. Turn the mixer off and add the sweetened condensed milk, and turn the mixer speed to low and drizzle 1/2 of the lime juice, once the lime juice is incorporated, add the other half of the juice and the zest, continue to mix until melted (just a few seconds),
    3. Pour the mixture into the pie shell.
    4. Bake at 350 degrees F for 12 minutes to set the yolks.
    5. Remove from oven and cool to room temperature and then refrigerate for approximately 2 hours to set.
  3. WHIPPING CREAM:
    In a stainless steel medium bowl, combine whipping cream, sugar, and vanilla and whisk by hand until creamy peaks form.
  4. Serving:

    Take the pie out of the refrigerator and slice pie in 8ths. Plate pie and add a dollop of whip cream! Try it also with some toasted coconut too!

    Enjoy and know I did!

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Delaware: Peach Pie

 

Delaware designated the peach pie as their official state dessert in 2009; the peach blossom is the state flower.

Peach farming is a part of the states agricultural heritage. The peach was introduced to Delaware in the colonial times and expanded as an industry in the nineteenth century.

Kids from St John’s Lutheran School in Dover, suggested that peach pie be adopted as the States’s official dessert because of the historical and agricultural significance of the peach farm industry.

 

Pie Crust:

3 cups sifted All Purpose Flour
1 teaspoon Salt
1 cup Crisco
1 beaten Egg, plus enough cold water to make 1/2 cup

Mix flour and salt together, and cut in Crisco with a fork until it is the consistency of coarse cornmeal.

Add the egg and water mixture, and mix well with a fork. Form into a ball. Divide the dough in half, wrap in plastic wrap and let rest for 10-20 minutes. Roll out to form a pie crust. Will make 2 crusts, or enough for 1 double crust or 1 lattice top pie.

Peach Pie Filling:

6 cups peeled, pitted and thinly sliced Peaches
3/4 cup Sugar
3 Tablespoons All-Purpose Flour

Mix peaches, sugar, and flour together and pour into a pastry-lined 9-inch pie plate.

Cut out strips of pie crust, weave the strips over and under to form the lattice top of the pie. Seal and flute the edge with your fingers. Brush the top crust with an egg wash, if desired.

Place the pie plate on a foil lined cookie sheet and cover edges with foil.
Bake at 375 degrees for 25 minutes, then remove foil from edges and bake an additional 20 minutes.

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Connecticut: The Snickerdoodle Ice Cream Sandwich

Snickerdoodles are not only a holiday cookie or the cookie you grew up making in Home Ec!! These classic cookies can be fully enjoyed all throughout the year and they’re even better when you add ice cream between them for no fuss Snickerdoodle ice cream sandwiches! I figured, with Father’s Day coming up this weekend and Snickerdoodles being my Pop’s favorite cookie, I would share this recipe I’ve been using for years! It’s SO easy and they come out chewy and delicious! For Snickerdoodle ice cream sandwich heaven, let them cool, take 2 cookies and just add a layer of cinnamon or vanilla ice cream in between. Can’t go wrong with these for an easy Father’s Day dessert!!

 

Ingredients:

½ cup butter, softened

¾ cup plus 3 tablespoons sugar, divided

1 large egg

1-1/2 cups all-purpose flour

1 teaspoon cream of tartar

½ teaspoon baking soda

1 tablespoon brown sugar

Cook time    Calories

50 minutes     182 cal

Directions

  1. Preheat oven to 400 degrees. In a bowl, beat butter and ¾ cup sugar until blended. Beat in egg. In another bowl, whisk flour, cream of tartar, baking soda and salt; gradually beat into creamed mixture.
  2. In a small bowl, mix brown sugar, cinnamon, and remaining sugar until blended. Shape rounded tablespoons of dough into 1 in. Balls; roll in brown sugar mixture. Place 2 in part on ungreased baking sheets.
  3. Bake 76-9 minutes or until set and edges are lightly browned. Remove from pans to wire racks to cool completely.
  4. Using a small scoop, place 2 tablespoons ice cream on the bottom of a cookie; top with a second cookie, pressing gently to flatten ice cream. Wrap in plastic and freeze. Repeat with remaining Freeze sandwiches overnight.
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California: Frozen Yogurt:

I just got back from Kentucky, and they serve an incredible peach ice cream cone, so I thought I would try a peach frozen yogurt dessert.

I found this recipe, and I love that I don’t need to use an ice cream maker, ice cream makers are fantastic…but so are food processors-plus it’s super quick!

At this point, you may be wondering, “Can you freeze regular yogurt?” or “Can you freeze Greek yogurt?’ Well, the answer is yes, both regular and Greek yogurt can safely be frozen

Doing so will make the yogurt last for up to 3 months. Plus, the health benefits will remain the same. The only thing to consider is freezing yogurt for more than a month may change its texture, giving it a slightly watered down consistency. I found it best to allow the frozen yogurt to slightly thaw for about 5 minutes and then stir it up to regain the creamy texture of frozen yogurt.

Ingredients:

3 cups fresh, approx 3-4 medium peaches, sliced and pitted

2/3 cup plain greek yogurt

1 tsp lemon juice

2 tsp raw honey, melted peach

 

How to Make Frozen Yogurt

Making your own frozen yogurt is easy to do. Follow these easy steps for how to make frozen yogurt

  1. Place the sliced and pitted peaches on a cookie sheet lined with parchment paper. Make sure the peaches are separated and not touching each other, or it will make them challenging to work with later.
  2. Place the peach slices into the freezer and freeze for at least 2-3 hours.
  3. Add the frozen peaches to the food processor and process until they become evenly crumbly, but not pureed.
  4. Add in the raw honey, plain Greek yogurt, and freshly squeezed lemon juice into the food processor and process again until a smooth, creamy consistency appears about 2-4 minutes. You may need to scrape down the sides once or twice along the way. (if you don’t have a food processor, don’t let that stop you…use a heavy-duty kitchen blender.)
  5. Once everything is smooth, taste for sweetness and add additional honey as needed.
  6. You can serve immediately or transfer to an air-tight container and freeze for a couple of hours for a harder consistency

 

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Brining America together one Dessert at a time

California: Frozen Yogurt:

I just got back from Kentucky, and they serve an incredible peach ice cream cone, so I thought I would try a peach frozen yogurt dessert.

I found this recipe, and I love that I don’t need to use an ice cream maker, ice cream makers are fantastic…but so are food processors-plus it’s super quick!

At this point, you may be wondering, “Can you freeze regular yogurt?” or “Can you freeze Greek yogurt?’ Well, the answer is yes, both regular and Greek yogurt can safely be frozen

Doing so will make the yogurt last for up to 3 months. Plus, the health benefits will remain the same. The only thing to consider is freezing yogurt for more than a month may change its texture, giving it a slightly watered down consistency. I found it best to allow the frozen yogurt to slightly thaw for about 5 minutes and then stir it up to regain the creamy texture of frozen yogurt.

Ingredients:

3 cups fresh, approx 3-4 medium peaches, sliced and pitted

2/3 cup plain greek yogurt

1 tsp lemon juice

2 tsp raw honey, melted peach

 

How to Make Frozen Yogurt

Making your own frozen yogurt is easy to do. Follow these easy steps for how to make frozen yogurt

  1. Place the sliced and pitted peaches on a cookie sheet lined with parchment paper. Make sure the peaches are separated and not touching each other, or it will make them challenging to work with later.
  2. Place the peach slices into the freezer and freeze for at least 2-3 hours.
  3. Add the frozen peaches to the food processor and process until they become evenly crumbly, but not pureed.
  4. Add in the raw honey, plain Greek yogurt, and freshly squeezed lemon juice into the food processor and process again until a smooth, creamy consistency appears about 2-4 minutes. You may need to scrape down the sides once or twice along the way. (if you don’t have a food processor, don’t let that stop you…use a heavy-duty kitchen blender.)
  5. Once everything is smooth, taste for sweetness and add additional honey as needed.
  6. You can serve immediately or transfer to an air-tight container and freeze for a couple of hours for a harder consistency

 

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Bringing America together one dessert at a time.

 

This was a big hit at last year’s Christmas Party.

Arkansas: Possum-Pie

When I heard that the state dessert for Arkansas was Possum Pie, I thought what you might be thinking. ” It isn’t made out of Possum, is it? Of course not. This dessert goes by other names in the south including Striped Delight, Chocolate Layer Pie, and Four Layer Delight. It has a sandy bottom crust which is the base upon which a cheesy cream layer sits. A chocolate pudding layer comes next, followed by a whipped cream topping. No one is sure where the name comes from, but the best reasoning is that this pie plays possum by pretending to be something else-in this case the whipped cream hiding the chocolate filling. It was a hit at several parties I went to during the holidays. Try it this year for yourselves.

Recipe

Servings 6-8  Time: 60 minutes Difficulty: Easy

Ingredients

First Layer

Ingredients:

1 stick butter, melted

1 cup flour

¾ cup chopped pecans, toasted

 

Second Layer

8 ounces cream cheese, at room temperature

¾ powdered sugar

2 tablespoons milk

If you’d like to make it a little easier on yourself…take out the third layer and substitute for chocolate pudding. I tried it and it was great.

Third Layer

1 cup sugar

½ cup Dutch-processed cocoa powder

3 tablespoon flour

Sale, a pinch

3 tablespoon cornstarch

3 large egg yolks

2 cups whole milk

2 teaspoons vanilla

 

Fourth Layer

Whipped cream (or cool whip)

1/3 cup chopped pecans, toasted

Chocolate shavings (optional)

 

Instructions

Place all pecans needed for recipe in a skillet on medium heat until they begin to turn fragrant and brown, about 3 to 5 minutes. Remove from heat and let cool. Divide for each layer and set aside. Line 9X9 square pan with aluminum foil, making sure the corners are tight.

 

For the first layer: Combine melted butter, flour, and pecans. Spread the dough evenly over the bottom of the foil-lined pan, pressing down with your fingers. Bake at 350 degrees for about 20-25 minutes or until the dough begins to brown. Remove from oven and let cool.

For the Second layer: in a medium bowl, combine cream cheese, powdered sugar, and millet. Beak with electric mixture for 2-3 minutes

For the third layer: While the first layer bakes, in a medium saucepan, add the sugar, cocoa powder, flour, salt, and cornstarch. In a small bowl, beat egg yolks until broken up, then milk. On medium heat, add milk mixture to dry ingredients, continually whisking until pudding begins to boil and thicken, about 7-10 minutes. Remove from heat. Add vanilla. Let cool about 5 minutes. Pour pudding in a shallow bowl and place a piece of plastic wrap on the surface, so a skin does not form. Place in refrigerator for at least 30 minutes.

 

To make the pie: Spread cream cheese mixture over the dough base. Remove pudding from with whipped cream, toasted pecans, and chocolate shaving. To serve, remove pie from pan by lifting up by the foil. Transfer to a serving platter.

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