Rolling Kitchen

A Small Sweet Finish 3 small cobbler portions · Active 20 min · Total 45 min Skills: Intermediate Peaches simmer beneath soft ginger dumplings in a covered skillet, making an oven-free cobbler with a pale steamed top. The dumplings are not meant to brown. Keep the lid on for the first part of cooking so steam can set their centers before you check them. Jump to ingredients A gentle fruit base Fresh peaches should be ripe enough to soften during a short simmer. Cut them into even wedges and keep their juices. A little water prevents the sugar catching before the fruit releases liquid. If using canned peaches, choose those packed in juice, drain and reduce the added sugar. The fruit should simmer quietly under the dumplings, not boil violently around them. Do not overwork the topping Rub butter into flour and baking powder, then add milk just until a soft dough forms. Stirring hard makes the dumplings tougher. Drop six small mounds rather than spreading a solid lid of dough across the f...

A Small Sweet Finish 12 small squares · Active 20 min · Total 2 hr 20 min Skills: Easy Dried apricots, coconut and crushed biscuits set into small refrigerator squares with condensed milk and melted butter. The result is chewy and dense, intended for small portions. This is a no-bake recipe using ready-baked biscuits, but it still requires reliable cold storage to firm and keep well. Jump to ingredients Small apricot pieces cut cleanly Chop dried apricots finely with a lightly oiled knife or clean kitchen scissors. Large sticky pieces pull through the slab when cut. Crush biscuits to a mixture of fine crumbs and tiny pieces, which gives structure without a completely smooth texture. Mix thoroughly so no dry coconut remains at the bottom of the bowl. Press, chill, then slice Line the pan with paper handles before mixing. Press the mixture firmly and evenly, especially at the corners, then chill for at least two hours. A warm slab will crumble or smear. Use a sharp knife and wipe it bet...

A Small Sweet Finish 4 small cups · Active 20 min · Total 1 hr 20 min Skills: Easy Cream cheese, yogurt and lemon make a small chilled dessert over crushed biscuits. There is no raw egg, gelatin or uncooked flour. The cups need refrigerator space before you start, so choose short containers that fit securely on a level shelf. Jump to ingredients A chilled cream, not a baked cheesecake Let the cream cheese soften only long enough to beat smoothly, then mix in sugar before adding yogurt and lemon. The mixture will be spoonable rather than firm enough to unmold. Use fully baked packaged biscuits for the base; crushed raw dough is not a substitute. Press crumbs lightly so they remain easy to eat with a spoon rather than forming a hard compressed disc. Keep the portions small and cold Four small cups are easier to fit into a mobile refrigerator than one large dessert. Cover each cup to protect the lemon flavor from neighboring foods. A one-hour chill lets the cream settle, though it remain...

A Small Sweet Finish 2 dessert bowls · Active 15 min · Total 27 min Skills: Easy Cinnamon apples and toasted oat crumbs make a small warm dessert using one skillet. Toast the crumbs first and set them aside, then soften the apples in the same pan. Keeping the parts separate until serving preserves the crisp topping without needing an oven. Jump to ingredients Two stages, two textures Rolled oats toast with butter and brown sugar into a loose crumb. Stir frequently and remove them when fragrant and lightly colored; sugar can burn quickly on the hot base. The apples then cook with a small amount of water under a lid, which softens them without a deep pool of liquid. Uncover briefly at the end if juices need reducing. Choose apples that stay in pieces A firm eating apple gives recognizable wedges after cooking. Very floury cooking apples may collapse into sauce, which tastes good but changes the texture. Cut pieces evenly so they finish together. Spoon apples into bowls and add crumbs at...

A Small Sweet Finish 3 small dessert portions · Active 15 min · Total 40 min Skills: Intermediate Banana, bread and a few chocolate pieces become a small covered-skillet pudding without an oven. The bottom turns lightly golden while the top sets in steam. Use low heat and a close-fitting lid; this is gentle stovetop cooking rather than frying a sweet omelette. Jump to ingredients Let the bread drink first Slightly stale bread takes up the milk-and-egg mixture well, but it should still be fresh enough to eat and free of mold. Cut into small cubes and soak for five minutes before cooking. Banana adds moisture and sweetness, so the custard needs only a little sugar. Chocolate belongs in small pieces that melt into pockets rather than forming one solid layer on the pan. A lid supplies the oven effect Butter the skillet, add the soaked bread and cook over low heat with the lid on. If the burner is too fierce, use the smallest approved burner or a suitable heat diffuser recommended for the ...