Category: Dessert

Posted in Beverages, Dessert

Minnesota Delights: Minnesota Ice

Posted on by Northerly Nosh

Minnesota Ice

  
Serves 6

2 T. dessert wine 

1 c. prepared ginger tea

1 c. apple juice
2 T. granulated sugar
6 sprigs fresh mint, for garnish

Prep: In a medium bowl, combine wine, ginger tea, apple juice and granulated sugar. Pour mixture into a shallow metal or glass dish and freeze for 1 hour. Stir mixture with a whisk, making sure to scrape sides of dish. Freeze an additional 30 minutes, then whisk again. Continue freezing for half-hour intervals, scraping with a fork until large fluffy ice crystals are formed, about 2 to 3 hours. 

Serve: Scoop into cups or dessert dishes, garnish with mint and serve.

Posted in Dessert

Minnesota Delights: Strawberry Rhubarb Cobbler

Posted on by Northerly Nosh

Strawberry Rhubarb Cobbler

  

Adapted from Birchwood Café Chef Tracy Singleton

For the Filling:
3 pints strawberries, quartered 
1/4 lb rhubarb 1/2″ pieces 
3 T corn starch
1/2 t cinnamon
1 big pinch nutmeg

Toss fruit into cornstarch, sugar, cinnamon, and nutmeg. Pour into 9 x 13″ pan. Bake at 350° for 30-40 min. Stir occasionally until fruit is bubbly around the edges and juices are glossy and clear.


For the Topping:
1 1/2 C flour
1/2 C yellow ground cornmeal 
1/2 C sugar
1 T baking powder
1/4 t salt
6 T cold unsalted butter 
3/4 C heavy cream 
1/4 C coarse large grain sugar

 

Combine dry ingredients. Cut butter into dry mixture until it has the consistency of coarse sand. Add 1/2 cup of heavy cream and start to mix. Gradually add the remaining 1/4 cup of cream until a soft dough forms. Take care not to over mix. Break off 1/4 cup size pieces of dough and place evenly over fruit. Sprinkle topping dough with 1/4 cup coarse large grain sugar, return to oven, and bake for 25 to 30 min. until golden brown.


Make Ahead Tip: You can make it ahead of time. Just reheat and crisp it up in a preheated 400 degrees Fahrenheit oven for 10-15 minutes. 


Enjoy with fresh whipped cream or ice cream.


Posted in Dessert

Minnesota Delights: Nut Goodie Bars

Posted on by Northerly Nosh

Nut Goodie Bars

IMG_2804

Love this regional speciality!

Adapted from Shirley Johnson’s recipe in “A Century with Grace Heritage and Hope” from St. Paul’s Lutheran Church in Gaylord, Minnesota, 1983

12 ounces semi-sweet chocolate chips
12 ounces butterscotch chips
2 cups peanut butter
1 cup salted peanuts
1 cup butter
3 ounce package vanilla pudding mix (not instant)
1/2 cup evaporated milk
1 teaspoon maple extract
2 pounds powdered sugar

Prep Day: In large saucepan melt chocolate and butterscotch chips and peanut butter over medium low heat, stirring constantly. Spread half in jelly roll pan and let set until firm. Stir the peanuts into the unused portion of melted chips and set aside.

In clean saucepan stir together butter, pudding mix, and milk; bring to boil and simmer one minute. Add extract and beat in powdered sugar until smooth. Spread over set layer. Top with peanut mixture. Let set up firm overnight.

Serve Day : The next day cut into bars and serve.