All posts in the dessert category

apple pie – grandma ople’s (lacto-ovo-vegetarian)

Published January 13, 2018 by lisaolisa
Mounded apple pie filling in tinned crust

Pie filling in thawed frozen pie crust. So far, so good.

Sorry, Ople (what’s with that spelling, I wonder), I will never make this pie again. One review was: “Well, the apples are appley and the crust is crusty.” Hardly high praise. Me, I thought it tasted like butter and only like butter. Way too much butter. The stores don’t sell frozen rolled pie dough, which baffles me, so I used a ready-made crust in a tin pan, which is pretty gross, and didn’t use a top crust, because have you ever tried to work with a crust removed from a pan and rolled and poorly affixed in an attempt to make a top crust from a formed bottom? Don’t. Not using a top crust means some of the moisture cooks away. Adding to the moisture problem, I learned too late that the freezer bag I kept the apples in had a hole in it, so as they thawed most of the apples’ juices dripped out of the bag onto the bottom of the refrigerator rather than staying in the bag where they belonged. (Note to self: Clean that mess up right away, because if you wait, the juice dries out and turns to syrup, making it much harder to clean.) Cooking with our oven means the apples came out slightly burnt, because our oven has a terrible sense of humor and in this case cooked an item thoroughly in the allotted time, thereby foiling our standard addition to compensate for how it undercooks everything every other time. I hate our oven.


  • 1 recipe pastry for a 9-inch double crust pie
  • 1/2 cup unsalted butter
  • 3 tablespoons all-purpose flour
  • 1/4 cup water
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 8 Granny Smith apples – peeled, cored and sliced


  1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
  2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
  3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Ugly topless pie after baking.



chocolate pudding (lacto-ovo vegetarian)

Published July 15, 2016 by lisaolisa


Total Time: 4 hr 20 min

Prep: 5 min

Yield: 6 servings


  • 2 cups whole milk, divided
  • 1/2 cup sugar
  • 1/3 cup natural cocoa powder
  • 4 teaspoons cornstarch
  • 3 large egg yolks
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon fine salt
  • 3/4 cup whipping cream, for garnish (optional, and kind of a pain, but impresses people, if that’s your aim. kids sure aren’t gonna want to wait around for your fussiness. just give ’em the damn pudding already.)


Before doing anything, get the egg yolks in order. If you do this during the milk simmering part, you’ll have a problem stirring the cocoa in. Because the cocoa is super awesome to play with as you stir it in. Because the air bubbles get coated in cocoa and then you can play with them for ages.

Put 1 1/2 cups of the milk, the sugar, and the cocoa in a saucepan that won’t turn any of the listed ingredients into an alternate form of itself. So, like, a nice enamel saucepan that you got at the discount store when you were poor and had no money that just happens to be one of the most-used and useful items in your adult arsenal of fancy pans. Bring to a simmer over medium-high heat. Remove from heat.

Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat, whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.

Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.

Just before serving, pour the cream into a chilled bowl. Whip the cream with a whisk or a hand-held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy. Serve each pudding with a dollop of whipped cream on top.



orange sponge cake (ovo-vegetarian)

Published November 13, 2013 by lisaolisa

 I’m really glad that this cake made the recipe provider’s father happy. I did not like it — too eggy for me plain, so I wouldn’t eat it without the icing. The Mister liked it okay, but wouldn’t eat it with the pure sugar drizzle, lest he break out into a cold sweat and swoon.

The predominant taste for me was egg, not orange. In preparing the cake, I used just about every large bowl we have, so there was a lot of cleanup. I chose the hand-held electric beater but, halfway through the yolks, regretted not getting out the standing mixer. Even though that would have been one more big bowl to clean.

I used a silicone Bundt cake mold. Big mistake. It’s going to be a new hobby, this scrubbing the nooks and crannies for the next year to get the cake out of its fancy pants terrain. The only thing this travesty of bakery is good for is an elaborate Victorian aspic with horrifying combinations of ingredients that is fun to daydream about frightening less welcome guests with. The instructions said to leave the pan untreated, but damned if I’m ever not greasing and flouring a metal mold for all future Bundts. I also took “soft peaks” a little too on the soft side. The cake height and texture turned out fine, but a little more risk-taking was needed for the mixing. I can’t remember the last time I beat to soft peaks. I’m soft-peak shy.

12 Servings | Prep: 40 min. Bake: 45 min. + cooling


• 6 eggs, separated

• 1-1/3 cups cake flour

• 1-1/2 cups sugar, divided

• 1/4 teaspoon salt

• 1/2 cup orange juice

• 3 teaspoons grated orange peel

• 3/4 teaspoon cream of tartar


• 1/3 cup butter, cubed

• 2 cups confectioners’ sugar

• 3-5 teaspoons water

• 1-1/2 teaspoons vanilla extract


  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift the flour, 1/3 cup sugar and salt together twice; set aside.
  2. In another bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 2/3 cup sugar. Add orange juice and peel; beat 3 minutes longer. Gradually add flour mixture and mix well.
  3. Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter.
  4. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.
  5. Bake on the lowest oven rack at 325° for 45-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
  6. Run a knife around sides and center tube of pan. Remove cake to a serving plate. For glaze, melt butter in a small saucepan; remove from the heat. Add confectioners’ sugar, water and vanilla; stir until smooth. Pour over cake, allowing it to drizzle down sides.

Nutrition: 1 slice equals 317 calories, 8 g fat (4 g saturated fat), 119 mg cholesterol, 121 mg sodium, 58 g carbohydrate, trace fiber, 4 g protein.