Archive | Desserts


From the story The Roundness of Life by Matt Low , Photography by Linda Gentry

Yield: 21 individual ebelskivers

¼ cup butter, melted, plus another 1 tablespoon unmelted for the pan
2 eggs, separated
1¾ cups milk (or buttermilk)
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
2 tablespoons granulated sugar
Powdered sugar for dusting (if desired)

Melt and slightly cool ¼ cup butter. In a small bowl, combine egg yolks and milk. In a larger bowl, combine flour, baking powder and salt.

Once butter has cooled, stir into egg mixture until fully combined. Slowly add egg mixture to flour mixture and stir until smooth.

Beat egg whites with sugar until soft peaks form using an electric mixer or, more traditionally, by hand. Gently fold egg whites into batter, one-third at a time, until fully integrated.

Set a burner to medium-low and heat ebelskiver pan on stovetop. Place a small amount of the remaining butter into each divot. Once the small portion of butter melts easily, fill each divot with roughly two tablespoons of batter (but not spilling over the top). Once the bottom has turned golden brown, after approximately 4 to 5 minutes, use a bamboo … Read More

Continue Reading

Fresh Fruit Popsicles

Yield: 6 to 9 popsicles (varies by mold size)

2 cups summer fruit, cleaned and roughly chopped (see variations below)
½ to 1 ripe medium banana
½ cup fruit juice or lemonade
1 teaspoon honey (optional)
Popsicle sticks

Add chopped fruit, ½ banana and juice to blender. Blend until combined, scraping down the sides of blender as needed. Taste. Add remaining banana or honey if needed to sweeten.

Pour into molds or small paper cups and place in freezer for at least 1 hour but no more than 2 hours. Remove from freezer, place Popsicle sticks into center of each mold and return molds to freezer. Freeze at least 8 more hours or overnight.

For a chunkier version: Reserve ¼ cup chopped fruit to add into blended mixture before pouring into Popsicle molds.

Equal parts blueberries, blackberries, raspberries and strawberries

Watermelon Berry:
1½ cups watermelon and
½ cup berries

Cantaloupe Kiwi:
1½ cup cantaloupe and
½ cup kiwi

—Recipe developed for Edible Omaha
by Julie Kolpin and Mary Oswald

Photos by Mary Oswald

Read More
Continue Reading
Photo by Julie Kolpin


Photo by Julie Kolpin

Yield: 3 dozen

1⅓ cups confectioners’ sugar
⅔ cup almond flour
3 egg whites, at room temperature
¼ cup granulated sugar

Preheat oven to 350°. Line baking sheets with parchment paper or silicone mats.

In medium bowl, sift confectioners’ sugar and the almond flour together; set aside.

Add egg whites to a clean, dry metal or glass bowl. Using a hand or stand mixer, mix the egg whites until frothy. Gradually add the granulated sugar and whip on high until stiff peaks form and the mixture is glossy and thick.

Gently fold in half of the almond flour mixture. Fold in the remaining flour mixture no more than 20 times. The batter will be thick and will fall slowly from the spatula. Carefully add batter to a piping bag fitted with a small round tip or a gallon-size plastic bag with a tiny bit of the corner snipped off.

Pipe 1-inch circles of batter onto parchment or mat, leaving 1 inch between circles. Once all circles are piped, let the batter rest at room temperature for 15 to 30 minutes until a thin skin forms that is dry to the touch.

Place pans in oven and … Read More

Continue Reading

Granola Muffins

Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald

Yield: 16 servings

2 tablespoons chia seeds
6 tablespoons water
2 small bananas, mashed
½ cup nut butter
¼ cup honey
1½ cups granola
1½ cups rolled oats
1 cup dried fruit
⅓ cup chopped chocolate
½ teaspoon salt

Preheat oven to 325°. Spray 16 muffin cups with nonstick spray or line with foil liners.

In small bowl combine chia seeds and water. Stir and let sit for 5 to 10 minutes or until thickened to the consistency of pudding.

In medium bowl, mix together bananas, nut butter and honey until smooth. Add granola, oats, fruit, chocolate, salt and chia mixture. Blend until combined.

Drop mixture into muffin cups until ¾ full, about ¼ cup per muffin. Bake 30 to 35 minutes or until edges are lightly browned. Remove from oven and let cool. Store in refrigerator up to 1 week.

Read More
Continue Reading
Photo by Trisha Hughes

Gingerbread-Apple Bread Pudding

Photo by Trisha Hughes

Yield: 12 servings

½ cup butter, softened
1 cup sugar
2 eggs
¾ cup boiling water
¾ cup molasses
2½ cups flour
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons powdered ginger

4 tablespoons butter
6 large eggs
4 cups milk
⅓ cup local honey
2 large apples, diced (Granny Smith or other semi-sweet variety, peeling optional)

¾ cup brown sugar
½ cup apple cider

Preheat oven to 350°. Butter and flour a 9-inch-square baking pan.

In large bowl, cream together butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition and scraping bowl sides if necessary.

Mix boiling water and molasses together. Add to butter and sugar mixture; stir to combine.

In a medium bowl, mix together flour, baking soda, salt and ginger. Add dry mixture to wet mixture in large bowl and combine thoroughly, scraping sides of bowl to incorporate all ingredients.

Pour into prepared pan and bake 35 to 45 minutes, covering loosely with foil if top of bread browns too quickly. Bake until toothpick comes out clean. Carefully remove from oven and let stand 10 minutes … Read More

Continue Reading

Cherry Syrup

Cheryy Limeaid made with Cherry Syrup
Photo by Janelle Shank

Yield: 2 servings

1½ cups water

1 cup sugar

2 cups fresh sweet cherries, pitted and halved

Bring the water and sugar to a boil over high heat in a deep, thick-bottomed pot. Add the cherries. Reduce heat to medium and cook for 20 minutes, stirring frequently.

Pour the mixture into a fine-mesh strainer over a bowl and push down on the cherries to release as much of the juice as possible. Let the mixture cool while the juice continues to drain from the fruit. Store extra syrup in glass jar in refrigerator.

Use in Cherry Limeade or serve over ice cream, pancakes or oatmeal.

—Recipe developed for Edible Omaha by Julie Kolpin

Read More
Continue Reading

Pie Crust

Use this recipe for the Asparagus, Mushroom and Onion Tart. Save the dough scraps to use in the Roasted Strawberry and Rhubarb Pie Ice Cream recipe.

Yield: 1 crust

1⅓ cups all-purpose flour
¼ teaspoon salt
⅓ cup lard
1 egg
1 teaspoon vinegar

In a medium bowl, stir together the flour and salt. Use a pastry blender to cut in the lard until the mixture is crumbly. Using a fork, gently stir in the egg and vinegar until dough sticks together and pulls away from the sides of the bowl. If dough is not sticking together right away, add 1 teaspoon of cold water at a time until dough pulls away from sides of bowl. With floured hands, remove dough from bowl and form into a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Lightly coat a 9-inch pie plate with nonstick spray.

Remove dough from refrigerator and roll out on flat, floured surface until ⅛-inch thick. Move crust to pie plate, covering the bottom and sides of plate. Trim off any excess crust and save dough scraps. Pinch crust every 2 inches along the top edge to form a scallop pattern. Fill and … Read More

Continue Reading
Photo by Trisha Hughes

Roasted Strawberry and Rhubarb Pie Ice Cream

Photo by Trisha Hughes

Yield: 1 quart

Pie Crust Pieces
Pie crust scraps from Asparagus Mushroom Onion Tart,
or 1½ cups pie crust, uncooked and crumbled
1 tablespoon whole milk
1 tablespoon sugar

Fruit Purée
1 pint fresh strawberries, hulled and halved
2 cups rhubarb chopped into 2-inch pieces
⅓ cup sugar

Ice Cream Base
2 tablespoons cornstarch
1½ cups whole milk, divided
4 ounces cream cheese, softened
⅛ teaspoon sea salt
1⅓ cups heavy cream
⅔ cup sugar

For the Pie Crust Pieces:
Preheat oven to 375°.

Assemble scraps of pie crust on baking sheet lined with parchment paper. Brush with 1 tablespoon whole milk and sprinkle with 1 tablespoon sugar. Bake until golden brown. Set aside.

For Fruit Purée:

Combine strawberries and rhubarb with ⅓ cup sugar in an 8-inch glass dish (do not spray or oil the dish) and place in preheated oven. Roast for 8 minutes, or just until soft. Remove from oven, cool slightly, and then purée in a blender. Measure ½ cup of the fruit purée and set aside. Remaining purée can be stored in the refrigerator and used to top the ice cream just prior to serving.

For the Ice Cream Base:Read More

Continue Reading
Photo by Melissa Cole

Glazed Strawberries


Photo by Melissa Cole

Glazed Strawberries

Yield: Serving 4


  • 4 tablespoons raw local honey
  • 1 tablespoon balsamic vinegar
  • 2 cups strawberries, washed,
  • stems trimmed and quartered


  1. Stir together honey and vinegar until smooth.
  2. Fold in berries,and serve immediately or refrigerate until berries are macerated (softened).
  3. Serve over cake or ice cream, or stir into yogurt.


Recipe developed for Edible Omaha by Mary Oswald and Julie Kolpin

Read More
Continue Reading


Serving: 12 muffins

  • 2 cups peeled, cored and chopped apples
  • ¼ cup granulated sugar
  • 2 tablespoons vegetable oil
  • 1 egg
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 cup fresh or frozen cranberries
  • ½ cup chopped walnuts

Preheat oven to 350°. Line muffin tin with liners or coat with non-stick spray. Stir together apples, sugar and oil. Add egg; mix well. In a separate bowl, sift together flour, baking powder, baking soda and cinnamon.  Stir flour mixture into wet ingredients, mixing just until dry ingredients are moist.  Stir in cranberries and walnuts.  Fill muffin tins ½ full.

Bake for 35–45 minutes, or until toothpick inserted into center comes out clean. Let cool before serving.

From Janelle Dangerfield Shank

Read More
Continue Reading