68th Dessert Exchange, 4pm June 11, 2017

I have offered to host the next dessert exchange. (Edited) I will be hosting at my home in the far Western suburbs (edge of Kane County) and can accomodate 8 people.

I will have a light meal ready. Please let me know if you have any dietary restrictions. Be prepared to bring enough of your dessert to share, and don't forget your containers to bring home any samples!

I will update this post as I receive information on what participants will be bringing.

1. ParumMorsus (Peach Cobbler)
2. Kalamazoogal (Strawberry-Rhubarb Pie)
3. Simmie22
4. Cookie Monster
5. Suef
6. Razbry
7. JennyIL
8. pairs4life

Hi,

I will be at Printers Row Fair that day, so I am out.

I look forward to the reports.

Regards,
Cathy2

I'll be out of town.

I'm on hiatus 'til July, but I hope to see photos!

We'll be sorry to miss you three!

I'm in! I will contemplate the delicious possibilities and then let you know what I will bring. Thank you for stepping up to host Melinda!
Celia

I'm in too! I will post my dessert after I've had a chance to think it over.

Thanks for agreeing to host!

I might be interested. What town are you in?

razbry wrote:I might be interested. What town are you in?

Huzzah!

I am about 10 miles west of Geneva

Oh darn that would be good for me but its too close to my upcoming trip and I need to a lot time for packing. Hopefully will catch up soon.

I would like to be put on the list, not sure what I will be bringing yet.

Add me to the list please - not sure what I will bring. BTW I just posted the pictures from last weekend.

Put me on the list! Let me know where you live!

I would like to come -- Jenny Ross

How time gets away from us when the weather improves! I will be sending out private messages to those who have signed up with directions to my home.

I do have a large dog, but he will be on a different floor or outside.

We have room for one more if someone else is lurking or if any of the attendees want to bring a +1. Looking forwarding to seeing you all!

Melinda

I will be bringing patriotic delights....looking forward to the 4th of July!

I don't want to block anyone else but right now it looks like I may very well be able to attend.

If I can get myself to the shops then I am thinking a strawberry-rhubarb custard pie with meringue. I can't stop thinking about it.


Will update ASAP.

We can squeeze in one more if we need to!

Good beautiful morning!
I am bringing a strawberry rhubarb pie to today's Dessert Exchange. Looking forward to seeing you all later today!

kalamazoogal wrote:Good beautiful morning!
I am bringing a strawberry rhubarb pie to today's Dessert Exchange. Looking forward to seeing you all later today!

Can't wait!

If anyone still needs my address or phone number, let me know! I think I got everyone.

I'm terribly sorry but I will be unable to attend I hurt myself while running and my hip is not getting better and for such a long drive it's going to be too much for me. I hope you ladies have a fantastic time.

Cookie Monster wrote:I'm terribly sorry but I will be unable to attend I hurt myself while running and my hip is not getting better and for such a long drive it's going to be too much for me. I hope you ladies have a fantastic time.

You will be missed!

I just learned I can simply "shrink"/re-size image on iphone and then it should work.

So here goes.

Will add details later.

Here's an overview of today's offerings.

And as usual, our delightful
host slayed in her generous, delicious, and coursed, meal.

The recipe for the apple cake came from the bake from scratch page. The link is here if you want to see some of the other recipes. http://www.bakefromscratch.com/recipes- ... n-skillet/
The apple recipe is here:
Upside Down Apple Crisp Cake
Makes 1 (10-inch) cake
Ingredients
½ cup (113 grams) plus ⅓ cup (76 grams) unsalted butter, softened and divided
1¾ cups (385 grams) firmly packed light brown sugar, divided
¾ teaspoon (1.5 grams) ground cinnamon, divided
¾ teaspoon (1.5 grams) ground nutmeg, divided
2 large apples (370 grams), peeled and thinly sliced*
1 large egg (50 grams)
1 teaspoon (4 grams) vanilla extract
1⅓ cups (167 grams) all-purpose flour
2 teaspoons (10 grams) baking powder
½ teaspoon (1.5 grams) kosher salt
⅓ cup (80 grams) whole milk
Brown Sugar Crumble (recipe follows)
Sweetened Whipped Cream, to serve (recipe follows)

Instructions
Preheat oven to 350°F (180°C).
In a 10-inch cast iron skillet, melt ⅓ cup (76 grams) butter over medium heat. Add ¾ cup (165 grams) brown sugar, ¼ teaspoon cinnamon, and ¼ teaspoon nutmeg, stirring to combine. Cook, stirring occasionally, until thickened, about 5 minutes. Remove from heat. Arrange apple slices over caramel in skillet. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat remaining ½ cup (113 grams) butter and remaining 1 cup (220 grams) brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating until combined. Beat in vanilla.
In a medium bowl, whisk together flour, baking powder, salt, remaining ½ teaspoon (1 gram) cinnamon, and remaining ½ teaspoon (1 gram) nutmeg. Reduce mixer speed to low. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Spoon batter over apples in skillet, smoothing top with an offset spatula. Sprinkle with Brown Sugar Crumble.
Bake until a wooden pick inserted in center comes out clean, about 40 minutes. Let cool in pan for 10 minutes. Carefully invert cake onto a flat serving plate. Serve with Sweetened Whipped Cream.
Notes
*We used Gala.

Brown Sugar-Oat Crumble
Makes about ⅔ cup
Ingredients
¼ cup (55 grams) firmly packed light brown sugar
¼ cup (20 grams) old-fashioned oats
3 tablespoons (42 grams) unsalted butter, softened
1 tablespoon (8 grams) all-purpose flour
1⁄8 teaspoon kosher salt

Instructions
In a small bowl, stir together brown sugar, oats, butter, flour, and salt until mixture is crumbly.
Makes 6 cups
Ingredients
2½ cups(600grams)heavy whipping cream
½ cup (60 grams) confectioners’ sugar
1 teaspoon (4 grams) vanilla extract

Instructions
In the bowl of a stand mixer fitted with the whisk attachment, beat cream at medium speed until slightly thickened. Increase mixer speed to medium high, and gradually add confectioners’ sugar and vanilla, beating until stiff peaks form.

Thank you Melinda for your gracious hospitality. You went to a great deal of effort to make the occasion special. Your meal was fabulous! It's good to know such a nice person lives so close to me!

Thanks to everyone who made the trek out to the dessert exchange yesterday. It was such a pleasure to host such a lively and fun group. Razbry, it was lovely to see you again... We will definitely have to car pool.

pairs4life wrote:I just learned I can simply "shrink"/re-size image on iphone and then it should work.

So here goes.

Have you made a meringue pie on a humid day? It absorbs all the water in the air, then it begins to weep.

How did it go for you yesterday?

Regards,
Cathy2