FRESH CHERRY DESSERTS

Looking for a special treat for the American July 4th celebrations?

There is nothing nicer than fresh cherries, whether eaten by hand straight from a tree or buried in gorgeous desserts.

Here are a few of 67goingon50 favourites cherry treats: one wildly indulgent, one a dieter's delight, one quick and easy and another, a cheats' treat.

Lower-Sugar Cherry & Coconut Macaroons
Indescribably yummy lower-sugar Cherry Coconut Macarons inspired by the London Royal Opera House: low fat, quick & easy
'Yum.  The cherries make these very moist.' Taster

No-bake Cherry Garcia Cream Pie
 super-indulgence, contains alcohol, not healthy
'Alas my concealed stash of Cherry Garcia pie was discovered by persons unknown so I never did get to taste it - but everyone said it was delicious!' Garden Party/Fete organiser  

 Cherry Almond Slices, Dieters' Delight
Cherry Bakewell without pastry or jam, lower fat/sugar 
'Absolutely gorgeous; the sweet of my dreams!' Weight-watching Taster

Cheats' Black Forest Trifle

  Simple, light but ever-so-delicious, with a little help from supermarket sponge, custard and a tin of cherries (and/or fresh)  
'Fantastic.  Loved the bits of fruit; the sponge was chocolately without being dense and the cream wasn't heavy.'

This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.  

FESTIVE PLUM PINEAPPLE CRUMBLE CAKE: dairy free, lower sugar, Indulgence, egg-free

Unique Plum Crumble served as sophisticated cake, festively spiced...

Plum Crumble Cake (option for bars/squares)
' the most luxuriously lovely crumble ever made. Just sumptuous.'

first posted Nov 201

This 67goingon50 crumble cake is very festive, very delicious, very Wow!

A rich layer of crumble consisting of wholemeal flour, oatmeal and coconut encases the fruit both above and below in crisp buttery, almost pastry-like layers.  

The fruit is a comforting mix of tart plum and sweet pineapple (both at reasonable prices in supermarkets) -- with, if you like, a few handfuls of juicy blackberries.  The addition of a little optional alcohol adds sophistication.  

The whole cake is beautifully, unexpectedly shot through with warm spices. 

Not difficult to make, it'll please a crowd.  


Cost: £4.50'ish (1/22)

Feeds: 8 for cake; 9 for squares; 18 for bars (recipe halves nicely)

Ingred: 

  
  113gm/4oz unsalted dairy or plant butter (67 uses Timor)

   150gm/5.3oz plain white flour
   37gm/1.3oz EITHER wholemeal flour or oatmeal (or sugar-free Ultra Granola with nuts and seeds)
   85gm/3oz dried unsweetened coconut
   100gm/3.5oz sugar
   1/2 tsp baking soda
   1/2 tsp baking powder
   1/4 tsp salt

   290gm/10.2oz plums, pits removed, in med dice (cut each half into 6 wedges and cut across the centre)
   90gm/3.1oz pineapple in small chunks, pref fresh but tinned in juice, drained will also be fine
   juice & zest of an orange
   splash of brandy or orange liqueur (opt)

   1/2 tsp dried cardamom or pulverised seeds from 5-7 cardamom pods
   3/4 tsp cinnamon
   1/4 tsp allspice
   
   1/2 tsp vanilla  
  
   3 tbsp sugar (67 used 4 generous tbsp of molasses sugar; it was fine)
   2 tbsp cornstarch (67 was out of cornstarch and used rice flour instead which was fine; you could also use ground almonds)

   
  a few halved blackberries (opt)

Method:

1. If plums are ripe, add orange zest & juice, and alcohol, if using.  
2. If plums are hard, put them in a wide frying pan over med heat with orange zest & juice, and alcohol if using; bring to the boil; turn heat right down; simmer 1-2 mins (or more if necessary) until fruit has softened but still holds its shape.  A fork should pierce with fruit with a little resistance.  

   

   Soften hard fruit in minutes on the hob
   
   

3. Stir spices and vanilla into plums.  Cool.  Cover till needed.  This can be done a day in advance. 
4. Prepare tin.  Line the bottom and butter the sides of an 8x8inch/20x20cm circular tin.  
5. Preheat oven to 350f/180c/170fan/gas4
6. Pour coconut into a dry pan and place in oven 5 mins or until beginning to brown; cool slightly
7. Measure other dry ingreds into a med bowl; add coconut; stir with a whisk to completely combine 
8. Melt butter gently in a saucepan; cool; stir it into dried ingreds with a fork to form crumbs
9. Remove a scant cup of the mix, set aside; pour the rest into the baking pan; press down with the back of a measuring cup to form a level base
10. Dry pineapple chunks with a paper towel; mix them with plums and sugar.  Taste, more sugar may be necessary depending on plums.  Stir through  cornstarch; pour over base, spread to edges
11. Scatter over blackberries if using
12. Cover with rest of crumble mix 
13. Bake in centre the oven 25mins or until deeply browned
14. Cool slightly; cut in wedges and serve warm with ice cream or whipping cream        

Comments:
 'The crumble was the most luxuriously lovely crumble ever made. Just sumptuous.' Political Agent

'I loved this not-your-usual run-of-the-mill crumble.  The fruit was nicely spicy and the crumble unusually rich.'  Retired writer 

                                                                                
Tips:

• Other fruits can be used - apple & blueberries; pear & blackberries
• Make this in a rectangular or square pan and cut into bars for a snack or lunchbox
• Alcohol for the fruit is optional but probably best suited for the cake rather than the bars/squares.

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.  

SPICED PLUM & PINEAPPLE CRUMBLE CAKE/BARS, lower sugar, Indulgence, egg-free

Unique Plum Crumble: serve as a sophisticated cake or in bars/squares for lunchboxes...

Plum Crumble Cake (option for bars/squares)
' the most luxuriously lovely crumble ever made. Just sumptuous.'

This 67goingon50 recipe started out as American-style crumble bars for an indulgent snack or lunchbox treat.  Crumble Bars encase the fruit both above and below in crisp buttery layers.  They are fabulous and popular with 67's tasters.  

But 67 realised that the same recipe can also serve - with the addition of a little alcohol - as a sophisticated after-dinner cake.   

Trust me, whichever version you choose, there will be no regrets.  The crumble is rich and more-ish; the wholemeal/oatmeal and coconut components enhance its buttery, almost pastry like texture.  

The fruit layer is a comforting mix of tart plum and sweet pineapple (both only 65p in one of our favourite supermarkets*) -- with, if you like, a few handfuls of juicy blackberries.  It's beautifully, unexpectedly shot through with warm spices.   

Very autumnal.  Very delicious.  Very 'Wow!'.

The Plum & Pineapple Crumble isn't one of the healthy options -- too much butter for that.  But sugar is kept to a minimum and there's plenty of gut-friendly fibre.   

Alcohol for the fruit is optional but probably best suited for the cake rather than the bars/squares.


Cost: £3.50

Feeds: 8 for cake; 9 for squares; 18 for bars (recipe halves nicely)

Ingred: 

  
  113gm/4oz unsalted butter 

   150gm/5.3oz plain white flour
   37gm/1.3oz EITHER wholemeal flour or oatmeal (or sugar-free Ultra Granola with nuts and seeds)
   85gm/3oz dried unsweetened coconut
   100gm/3.5oz sugar
   1/2 tsp baking soda
   1/2 tsp baking powder
   1/4 tsp salt

   290gm/10.2oz plums, pits removed, in med dice (cut each half into 6 wedges and cut across the centre)
   90gm/3.1oz pineapple in small chunks, pref fresh but tinned in juice, drained will also be fine
   juice & zest of an orange
   splash of brandy or orange liqueur (opt)

   1/2 tsp dried cardamom or pulverised seeds from 5-7 cardamom pods
   3/4 tsp cinnamon
   1/4 tsp allspice
   
   1/2 tsp vanilla  
  
   3 tbsp sugar (67 used 4 generous tbsp of molasses sugar; it was fine)
   2 tbsp cornstarch (67 was out of cornstarch and used rice flour instead which was fine; you could also use ground almonds)

   
  a few halved blackberries (opt)

Method:

1. If plums are ripe, add orange zest & juice, and alcohol, if using.  
2. If plums are hard, put them in a wide frying pan over med heat with orange zest & juice, and alcohol if using; bring to the boil; turn heat right down; simmer 1-2 mins (or more if necessary) until fruit has softened but still holds its shape.  A fork should pierce with fruit with a little resistance.  

   

   Soften hard fruit in minutes on the hob

3. Stir spices and vanilla into plums.  Cool.  Cover till needed.  This can be done a day in advance. 
4. Preheat oven to 350f/180c/170fan/gas4
5. Prepare tin. (a) Crumble cake: Line the bottom and butter the sides of an 8x8inch/20x20cm circular tin.  (b) Bars: Line square or rectangular tin with greaseproof paper, leaving a large overhang. 
6. Pour coconut into a dry pan and place in oven 5 mins or until beginning to brown; cool slightly
7. Measure other dry ingreds into a med bowl; add coconut; stir with a whisk to completely combine 
8. Melt butter gently in a saucepan; cool; stir it into dried ingreds with a fork to form crumbs
9. Remove a scant cup of the mix, set aside; pour the rest into the baking pan; press down with the back of a measuring cup to form a level base
10. Dry pineapple chunks with a paper towel; mix them with plums and sugar.  Taste, more sugar may be necessary depending on plums.  Stir through  cornstarch; pour over base, spread to edges
11. Scatter over blackberries if using
12. Cover with rest of crumble mix 
13. Bake in centre the oven 25mins or until deeply browned
14. Cake: Cool slightly; cut in wedges and serve with ice cream or cream       Bars:  Cool; remove from tin by lifting greaseproof paper and slice into bars or squares

Comments:
 'The crumble was the most luxuriously lovely crumble ever made. Just sumptuous.' Political Agent

'I loved this not-your-usual run-of-the-mill crumble.  The fruit was nicely spicy and the crumble unusually rich.'  Retired writer 

*M&S

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Please leave a Comment in the box below

This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.  

BUN-FREE BURGERS IN DARK MUSHROOM GRAVY, easy, prep ahead,lower-fat

A simple, much-loved North American classic for hungry kids & frazzled cooks                                                 

Gorgeous, tasty, easy to eat & digest - and it only takes half a hour!
'Simply delicious!! My absolute favourite.' 'A great hearty winter meal.' 'Excellent! 'Tasters

When temperatures fall and winds pierce layers of clothing, carnivores crave beef. 

If there's time to do a slow-cooked beef casserole in sufficient quantities to freeze a good portion, well and good.  

But this simple full-bodied dish*, made popular by a North America physician in late 19th century, takes less than half an hour.  It can also be prepared in stages or the night before. 

Kids will love that it can be cut with a fork; adults will savour the thick dark gravy.

The burgers/patties are usually served with mash and peas.  A healthier option is sweet potato mash or wedges and steamed fresh vegetables.  

Low-fat beef mince is the healthiest option.  Or try a 50-50 mix with turkey mince. 

Cost: £4.50'ish (June 2022)
Feeds: makes 4-5 patties 

Ingred:

Meat Patties   
   med onion, finely diced or coarsely processed 
   1/2 tbsp olive oil
   
  500gm/1lb low-fat beef mince or 50-50 beef & turkey mince
   1/3 cup breadcrumbs, wholemeal for preference 
   1 egg 
   1/2 tsp Worcestershire sauce
   2 tbsp low-sugar ketchup
   3 tbsp Dijon mustard
   2-3 tbsp water 

Gravy
    3 tbsp sunflower oil
    1/2 med onion grated or coarsely processed 
    5oz/150gm sliced mushrooms
    juice of half a lemon

    3 tbsp spelt or wheat flour  
    2 cups/400ml chicken stock
   1/4 tsp rosemary
   1/4 tsp thyme
   1-2 tbsp reduced-(not low)-salt soy** (depending on blood pressure and taste) 
   1/4 tsp pepper 

   1 tbsp Worcestershire sauce 

   shot of brandy/white wine/purple grape juice (opt)
   
Method:

Gravy:

1. Heat oil in a saucepan on med high;  add onions, cook until translucent but not brown (about 5 mins) 
2. Add sliced mushrooms; cook until all liquid is released; add lemon juice
3. Add flour, stir till it is absorbed ; cook 2-3 mins 
4. Take pan off heat; gradually add stock, whisking continuously  
5. Return pan to stove; stir till thick, scraping at bottom to loosen the cooked on onion-mushroom-flour; add rosemary & thyme.
6. Simmer on a low heat 10 mins.  The gravy should be the thickness of double cream.  If too thick, add a little more stock or water.  If too thin, add 1 tsp cornflour mixed with one tbsp cold water and stir till thickened. (Remember the gravy will thicken up a bit in the pan)
7. Add soy sauce and pepper.  Keep warm or allow to cool and refrigerate overnight. 

Patties:

1. In a large frying pan over med high heat, sauté onions in olive oil until translucent
2. Cool slightly; add to meat in a large bowl.
3. Add breadcrumbs, egg, Worcestershire sauce, ketchup, mustard & a couple of tablespoons of warm water
4. Stir with a couple of forks, distributing everything evenly but keeping it light - it's lovely tender patties you're after, not hockey pucks
5. Form 4-5 oval patties about one inch/2cm deep
6. Heat frying pan over med-high heat; generously spray with olive oil; add patties 
7. Cook a couple of minutes each side until crusty
8. Pour gravy over
9. Reduce heat to med low; continue to cook 8-10 mins; use a sharp knife to cut into the centre of a patty to check it is cooked through
10. If gravy has become too thick, add a little more stock
11. Serve with swede and veg

Comments:

• 'Simply delicious!! It's my absolute favourite of all your recipes and I will be making it at home for sure.  The gravy was rich and the cognac worked beautifully with the mushrooms.' Office Administrator.
• 'Don't understand why it's children food; it's a great winter meal.  The thick gravy and meat is hearty and a good change from spicy food.  I will face the Exec with renewed fortitude.' Political Agent'
• 'Flavour excellent & patty kept its shape well.  Sauce good rich flavour and very appetising aromas.' Local government consultant.

                                                                                                                     *inspired by Michelle Varga of Dust Bunnies 

**67 uses Amoy or Pearl River Bridge

                    

              For more beef/turkey mince recipes go to Navigation Bar/Recipes...

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This recipe  has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.    

TRIPLE-DUTY MUSHROOM SOUP WITH SHERRY, low-dairy & carb, dairy-free opt), luxury opt, kids' opt

A sophisticated guest-pleasing soup with neither cream nor potato... 

updated Dec 24

Creamy Mushroom Soup, silky and smooth but without cream or potatoes!
'How did you get this so smooth?  I would never have realised it didn't have any cream.  It made such an enjoyable meal!'  Taster

Nothing matches home-made mushroom soup; thick, creamy and mushroom-y with chunks of meaty 'shrooms punctuating intense savouriness.  If you're looking for a low-fat, low-carb version - no cream or potatoes -  but still offering intense creaminess and thick silky textures, look no further.

67goingon50 has created a sensational Skinny version.  And it suits vegans, pescatarians and meat eaters.

No-cream luxury Mushroom Soup with Sherry contains only a couple of tablespoons of butter (plant butter will also do), and cream is replaced with leftover fibre-rich brown rice to thicken and flavour without raising cholesterol.  

Preparation is easy and quick; apart from a little chopping, the prep is 30 mins max. The result is far superior to tinned...there's no metallic taste and no pesky preservatives.

The soup, despite looking so luxurious, is wallet friendly but if pockets are deep, replace some common-all-garden 'shrooms with wild mushrooms OR for low fodmaps, oyster mushrooms .   

The sherry elevates the soup to a higher level but can be replaced with plant or  milk for kids.    

The soup works best with the base whizzed to a puree in a smoothie maker/processor (as in the photo) but it can also be served as a chunky hearty almost-stew.

Cost: £3.50- £4.50 depending on choice of mushrooms & fridge leftovers
Makes: 2 pints
  
Ingred:

   1 tbsp olive oil
   2 tbsp butter or Vegan substitute

   600gm/21oz (2x300gm packets) mushrooms, chestnut for flavour but white is fine; if pockets are deep, replace with wild mushrooms or for low fodmaps, oyster mushrooms 
   juice of one lemon 
   1/3-1/2 tsp dried thyme
  
   approx 2 cups good chicken or vegetable stock (granules are fine)
   1/4-1/3 cup med sherry/white grape juice

   80-100gm/2 3/4-3 1/2 oz cooked brown rice 

   1/2-1 tsp each pepper & salt

   whipping cream (opt) or more stock

   Garnish:
       white of spring onion, finely diced 
       plain unsweetened plant/dairy yoghurt (opt)
       whipping cream (opt)     
       
Method: