The Frugal Foodie Cookbook (25 page)

Tartlets with Blackberries and Lime

price
$15
servings
6
price per serving
$2.50

T
he best word to describe these mini tartlets is “lovely,” followed closely by “petite” and “adorable.” They’ll make you pucker your lips, smile sweetly, and lick them, then reach for more.

DOUGH:

1¼ cups all-purpose flour

2 teaspoons granulated sugar

¼ teaspoon salt

7 tablespoons cold butter

3 tablespoons cold water

GLAZED BLACKBERRIES:

¼ cup powdered sugar

¼ cup water

1 tablespoon fresh lime juice

2 cups fresh blackberries

LIME FILLING:

3 large eggs

¾ cup granulated sugar

½ cup fresh lime juice

6 tablespoons unsalted butter, cut into ½" cubes

1 teaspoon finely grated fresh lime zest

For dough, combine dry ingredients; rub into butter until mixture resembles coarse meal. Drizzle with cold water; stir until dough comes together. Refrigerate at least 1 hour. For filling, whisk together eggs, sugar, and lime juice; add butter. Pour into a small saucepan and cook over moderately low heat, whisking constantly, until bubbles appear on surface, 8–10 minutes. Immediately pour through sieve into bowl, discarding solids. Cool to room temperature, stirring occasionally. Stir in zest; chill, covered, at least 1 hour. For glazed berries, boil powdered sugar, water, and lime juice in small saucepan over moderate heat 2 minutes, stirring. Toss berries into glaze; let cool. Preheat oven to 350°F. Press dough into mini tart pans; bake 10 minutes with pie weights or substitute (try tin foil filled with dry rice or beans), then additional 5 minutes without, until tarts become light brown. Let shells cool; fill with lime filling and top with berries.

PART III: DESSERTS

MORE
DESERTS

Bananas Flambé

price
$10
servings
4
price per serving
$2.50

T
his is one of Alex’s signature recipes. It’s also one of the simplest and most impressive dishes to make for an audience. Alex made this on our first date, and it was an unbelievable culinary performance. Neither of us are huge banana people, but we continue to love this dish every time we make it, especially when we get to scrape crispy, caramelized banana pieces from the bottom of the pan.

2 tablespoons butter

3 tablespoons dark brown sugar

3 bananas, sliced

1 ounce dark rum or brandy

Vanilla ice cream (optional)

Heat butter in pan; melt sugar. Add bananas; cook until soft, about 3 minutes. Move bananas to half of pan; move that side of pan off of heat (so heat is beneath empty half of pan). Add rum or brandy to banana half of pan; quickly tilt pan so rum or brandy and bananas flow to hot and empty side of pan, allowing alcohol to touch flame. At this point, the alcohol should catch fire; shake pan to cook bananas in flames. Flames should die down after a few seconds. Remove bananas from heat; serve over ice cream.

Candied Pecans

price
$10
servings
10
price per serving
$1

T
his dessert is dangerously addictive, as the pecans are lightly coated in a citrus sugar that brings out their delicious nutty flavor. We recommend gathering a group if you are going to make them, otherwise you may end up accidentally guilty of downing an entire batch in one sitting.

1 cup sugar

¼ teaspoon salt

½ teaspoon cinnamon

1 egg white

1 tablespoon orange juice

1 pound pecan halves (3–4 cups)

Preheat oven to 350°F. In small bowl, combine sugar, salt, and cinnamon. In separate large bowl, beat egg white and orange juice until frothy. Add pecan halves to egg mixture; coat well. Add sugar mixture to large bowl; toss to coat. Place on large baking pan covered with tin foil, spreading evenly. Bake 25–30 minutes, stirring every 8–10 minutes. Remove from pan immediately; cool before serving.

Fruity Cookie Pizza

price
$20
servings
10
price per serving
$2

T
his is a spectacular party dessert. The sugar-cookie base absorbs some of the flavor from toppings, yet each bite is uniquely delicious because of the different varieties of fruit. The cookie is moist with a great vanilla flavor, and the cream cheese sauce is just sweet enough to complement the fruit without overpowering it. Whenever we serve this, everyone goes back for seconds and cleans their plates.

½ cup butter, softened

¾ cup granulated sugar

1 egg

1¼ cups all-purpose flour

1 teaspoon cream of tartar

½ teaspoon baking soda

¼ teaspoon salt

TOPPING:

1 (8-ounce) package cream cheese

½ cup white sugar

2 teaspoons vanilla extract

16 ounces strawberries, sliced thinly

1 kiwi, peeled and sliced thinly

8 ounces blackberries, halved

1 mango, peeled and sliced thinly

In large bowl, cream together butter and sugar until smooth; mix in egg. In separate bowl, combine flour, cream of tartar, baking soda, and salt; beat into butter mixture until just blended. Chill at least 1 hour. Preheat oven to 350°F. Roll dough into a circle ¼"– ½" thick; place on large nonstick or greased cookie sheet. Bake 10 minutes, until edges are golden brown. Cool completely; transfer carefully to serving plate (it’s okay if it breaks a little, the topping will hold it together) In large bowl, beat cream cheese with sugar and vanilla until light. Spread on cooled crust; arrange fruit on top. Chill, slice, and serve.

Cherry Bread Pudding

price
$12
servings
4
price per serving
$3

T
his version of bread pudding includes less cream, butter, and fatty milk than you’ll find in almost any other dessert recipe, but we assure you that taste has not been compromised. The lightness of the pudding makes it especially fitting for summertime, and any fruit in season will work beautifully. This recipe makes individual dishes, so we don’t have to fight over who gets to eat more.

2 tablespoons butter or butter substitute

8 pieces cinnamon raisin bread, cut into 1" squares

2 teaspoons cinnamon

4 tablespoons sugar

2 cups skim milk

4 eggs

1 cup cherries, pits removed and coarsely chopped

cup dried cranberries

Powdered sugar

Preheat oven to 350°F. In medium bowl, melt butter; add bread, cinnamon, and sugar and toss until bread is coated. In separate bowl, whisk together milk and eggs. Pour over bread; allow to sit, covered and refrigerated, at least 15 minutes, then add cherries and dried cranberries. Fill 4 ramekins ¾ full with bread mixture. Bake 30 minutes, until tops have begun to brown. Dust with powdered sugar before serving.

Vanilla Ice Cream and
Strawberry Brownie Bombs

price
$12
servings
6
price per serving
$2

T
hese little ice cream treats have nothing to do with bombs, but they are an inventive way to serve individual ice cream desserts that are both beautiful and simple. Feel free to substitute other fruit for the strawberries, as long as you slice it thinly and make sure it’s small enough to fit within the muffin tin.

1 cup strawberries, thinly sliced

1 pint vanilla ice cream, softened

1 cup crumbled brownies (we recommend Trader Joe’s Brownie Bites Cookies or any other store-bought brownies)

Chocolate sauce (to serve)

Line 6 muffin cups with plastic wrap. Line each cup with sliced strawberries; fill with softened ice cream. Push crumbled brownies on top of ice cream. Put muffin tin in freezer at least 2 hours. Remove from tin by pulling out plastic wrap. Serve brownie-side down with chocolate sauce drizzled on top.

Minted Fruit Salad

price
$12
servings
4
price per serving
$3

T
his fruit-mint-sugar combination can transform any fruit salad into an exquisite dessert. Peaches and strawberries aren’t the only combination, but do this while peaches are still in season and you’ll hardly need the sugar.

12 ounces strawberries, hulled and halved

3 peaches, pitted and cut into 1" pieces

2 tablespoons sugar

2 tablespoons mint, finely chopped

teaspoon vanilla

Whipped cream (optional)

Combine fruit, sugar, mint, and vanilla in medium bowl; toss to coat. Serve chilled with whipped cream.

Dessert Kebabs

price
$30
servings
15
price per serving
$2

T
hese kebabs look extravagant, but they’re fun if you enjoy magic wands and mini-dessert samples. We loved using different fruit and chocolate desserts, but you can make your wands out of any little desserts you choose.

15 Chocolate-Covered Toasted Rice Treats

15 chocolate-covered strawberries

15 chocolate mini muffins (store bought or homemade)

3 star fruits, each cut into 5 slices (or any other decorative fruit, such as pineapple)

15 wooden skewers

Skewer a rice treat and push to bottom of skewer. Next, skewer a strawberry, then a muffin, and top with a slice of star fruit. Arrange decoratively on a platter and serve.

Pumpkin Pie Blintzes

price
$16
servings
8
price per serving
$2

W
e like to think of these blintzes as updated mini pumpkin pies. They retain the classic pumpkin pie flavors, but the packaging is much cuter and more manageable. They’re perfect for trucking to potlucks and other parties in the fall, and our friends go crazy over the concept and tasty pumpkin filling.

BATTER:

1¼ cups milk

2 eggs

2 tablespoons butter, melted

1 cup flour

Pinch salt

FILLING:

1 (15-ounce) can pumpkin

cup maple syrup