All American Desserts - Chef Susan Holding

On April 10, 2008, Bekah Kate’s hosted Chef Susan Holding from The Little French Bakery as she shared some fabulous recipes in her All-American Desserts class. Here they are for you to try at home!

Fruit Cobbler


1/4 cup butter

1 1/4 cups all-purpose flour

1 cup white sugar

1 tablespoon baking powder

1/4 teaspoon salt

1 cup milk

1/2 teaspoon vanilla extract

4 cups fresh or frozen peaches/blueberries,etc  pitted and sliced


  1. Melt butter or margarine in a 9 x 13 inch pan. Set aside to cool.
  2. Stir together flour, sugar, salt, and baking powder. Mix in milk and vanilla. Pour batter over melted butter. DO NOT MIX OR STIR. Spoon fruit with juice over the batter. DO NOT MIX OR STIR.
  3. Bake at 350 degrees F (175 degrees C) for 55 minutes. 


Outrageous Brownies!

  • 1 pound unsalted butter
  • 1 pound plus 12 ounces semisweet chocolate chips
  • 6 ounces bitter chocolate
  • 6 extra-large eggs
  • 3 tablespoons instant coffee granules
  • 2 tablespoons pure vanilla extract
  • 2 1/4 cups sugar
  • 1 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3 cups chopped walnuts


  1. Preheat the oven to 350 degrees F.
  2. Butter and flour a 12 x 18 x 1-inch baking sheet.
  3. Melt together the butter, 1 pound of the chocolate chips, and the bitter chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
  4. In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup flour, then add them to the chocolate batter. Pour onto the baking sheet.
  5. Bake for 20 minutes, then rap the baking sheet against the oven self to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not over bake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.
  6. Notes: Flouring the chips and walnuts keeps them for sinking to the bottom. It is very important to allow the batter to cool well before adding the chocolate chips, or the chips will melt and ruin the brownies. This recipe can be baked up to a week in advance, wrapped in plastic, and refrigerated.

(Ina Garten’s Barefoot Contessa)


Banana Crunch Muffins Recipe


These are from Ina Garten‘s Barefoot Contessa book. They are wonderful!


40 min | 10 min prep | 18 large muffins


cups all-purpose flour


cups sugar


teaspoons baking powder


teaspoon baking soda


teaspoon salt


lb unsalted butter, melted and cooled


extra large eggs


cup whole milk


teaspoons pure vanilla extract


cup mashed ripe bananas (2 bananas)


cup medium-diced ripe bananas (1 banana)


cup small pieces walnuts


cup granola cereal


cup sweetened flaked coconut


dried banana pieces (optional) or granola cereal (optional) or shredded coconut (optional)

  1. Preheat oven to 350°F.
  2. Line 18 large muffin cups with paper liners.
  3. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with the paddle attachment.
  4. Add the melted butter and blend.
  5. Combine the eggs, milk, vanilla and mashed bananas, and add then to the flour-and-butter mixture.
  6. Scrape the bowl and blend well.
  7. Don‘t over mix.
  8. Fold the diced bananas, walnuts, granola and coconut into the batter.
  9. Spoon the batter into the paper liners, filling each one to the top.
  10. Top each muffin with dried banana chips, granola, or coconut, if desired.
  11. Bake for 25-30 minutes, or until the tops are brown and a toothpick comes out clean.
  12. Cool slightly, remove from the pan, and serve.




Cherry Chip Oatmeal Cookies






1 cup

All purpose flour

1 tsp


½ tsp

Baking soda

½ tsp

Almond extract

¼ tsp


1 cup

Old-fashioned oats

1 ¼ sticks

Butter, room temperature

1 ½ cups

Chocolate chips

½ cup


1 cup

Dried tart cherries

½ cup

Brown sugar, packed

½ cup

Slivered almonds, toasted










      Preheat oven to 325.  Mix flour, baking soda, salt and set aside.  Cream

      butter and sugars.  Add egg and extracts.  Mix in dry ingredients, then

      fold in chips, cherries and almonds.  Drop by rounded tablespoons on baking

      sheet lined with parchment paper.  Bake approx. 12 minutes, rotate sheet and

      bake until golden.  Cool on baking sheet. Cookies will firm as they cool.

      Makes 2 dozen.     


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