Desserts and soups to share

The Christmas holiday is upon us, and once again I marvel at the Christmas story as I do every year. I wonder what Mary must have thought when she was chosen. And I'm sure Joseph must have had the same terrifying thoughts as well. I am only very glad it all happened just the way it did. With my two small children, we do an Advent lesson each evening so they might understand this remarkable story. I hope you have time to marvel on the Christmas story and share it with someone you love.

In this recipe I glanced at the nutritional value at the end of it and then decided to delete it. It is certainly a special treat.

Buttery Apple Loaf Cake

Streusel: 1 cup all-purpose flour

1/2 cup packed light-brown sugar

1 stick (1/2 cup) butter, melted

2 teaspoons ground cinnamon

Cake: 2 cups all-purpose flour

3/4 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoons salt

2 large eggs

1 stick (1/2 cup) butter, melted

1/2 cup 1 percent lowfat milk

2 medium Granny Smith apples, peeled, halved, cored and diced into 1/2-inch pieces

Heat oven to 350 degrees. Coat a 9-by-5-by-3-inch loaf pan with nonstick spray.

Streusel: Stir ingredients in a medium bowl with a fork until crumbly. Set aside. Cake: Stir flour, sugar, baking powder and salt in a large bowl until blended. Beat eggs in a medium bowl with a fork just to blend. Stir in butter and milk to combine. Add to flour mixture and fold with a rubber spatula just until dry ingredients are moistened. Spoon half the batter into prepared pan; spread to cover bottom. Sprinkle with half the apples and half the streusel. Spoon on remaining batter, spreading to cover. Sprinkle with half the streusel, the remaining apples and then the remaining streusel.

Bake 1 hour 10 minutes to 1 hour 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Run a knife around sides; invert cake onto rack. Turn streusel-side up and let cool completely. Serves 8.

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This soup sounds delicious and I think I will make it for a Christmas Eve gathering at my parent's home. The saffron makes it a special dish deserving of Christmas.

Leek and Sauteed Shrimp Soup

1/4 cup fresh parsley

1/4 cup olive oil

1 garlic clove

18 medium shrimp, peeled, deveined, cut lengthwise into halves

6 tablespoons butter

5 medium leeks (pale green and white parts only), chopped (about 3 cups)

1 (8-ounce) russet potato, peeled and chopped, (about 1 1/2 cups)

2 garlic cloves, chopped

1/4 teaspoon crumbled saffron threads

5 cups reduced-sodium chicken broth

2 tablespoons whipping cream

Salt and pepper, to taste

1 small bunch chives, cut into 1-inch pieces

Combine the parsley, olive oil and 1 garlic clove in a food processor. Process until the parsley is coarsely chopped. Spoon the parsley mixture into a medium bowl. Add the shrimp and toss to coat. Chill, covered, in the refrigerator. Heat the butter in a large heavy saucepan over medium-high heat. Saute the leeks in the butter for 5 minutes or until tender. Stir in the potato, 2 garlic cloves and the saffron. Sauté for 2 minutes. Add the broth and mix well. Bring to a boil; reduce the heat to medium-low. Simmer, covered, for 30 minutes. Cool slightly. Process the soup in batches in a blender until pureed. Return the puree to the saucepan. Stir in the whipping cream. Season with salt and pepper. Simmer just until heated through, stirring frequently. Saute the shrimp mixture in a heavy skillet over medium heat for 3 minutes or until the shrimp are opaque in the center. Ladle the soup into bowls. Top each serving with 6 shrimp halves. Sprinkle with the chives.

Chocolate Revel Bars

1 cup butter or margarine

2 cups packed brown sugar

2 eggs

2 teaspoons vanilla

2 1/2 cups all-purpose flour

1 teaspoon baking soda

3 cups quick-cooking rolled oats

1 14-ounce can (1 1/4 cups) sweetened condensed milk

1 12-ounce package (2 cups) semisweet chocolate pieces

1 cup chopped walnuts

2 teaspoons vanilla

Set aside 2 tablespoons of the butter or margarine. In a large mixing bowl beat the remaining butter or margarine with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until well mixed. Beat in eggs and 2 teaspoons vanilla. In another large bowl stir together flour and baking soda; stir in oats. Gradually stir dry mixture into beaten mixture. Set aside. In a medium saucepan combine the reserved butter or margarine, the sweetened condensed milk, and chocolate pieces. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in walnuts and the 2 teaspoons vanilla. Press two-thirds (about 3 1/3 cups) of the oat mixture into the bottom of an ungreased 15-by-10-by-1-inch baking pan. Spread chocolate mixture over the oat mixture. Using your fingers, dot remaining oat mixture over the chocolate. Bake in a 350 degree oven about 25 minutes or until top is lightly browned (chocolate mixture will still look moist). Cool on a wire rack. Cut into 2-by-1-inch bars.

This sound very interesting and something that my children would like.

Pour-and-Bake Pear Pudding

2 15-ounce cans pear halves in light syrup

1/3 cup all-purpose flour

1/4 cup granulated sugar

1/2 cup plain low-fat or fat-free yogurt

2 eggs

1 teaspoon vanilla

3 tablespoons brown sugar

Drain pear halves, reserving 3/4 cup syrup. Score the round side of each pear half by making shallow crosswise cuts across the top. Set pears and syrup aside. In a blender container or food processor bowl combine flour and granulated sugar. Cover and blend or process until combined. Add yogurt, eggs, vanilla, and the reserved pear syrup. Cover and blend or process until smooth. Grease a 9 1/2-by-1 1/2- or 10-by-1 1/2-inch quiche dish. Arrange pear halves, flat sides down, in bottom of the prepared dish. Pour the batter over pears. Sprinkle with brown sugar. Bake in a 375 degree oven for 25 to 30 minutes or just until center is set when gently shaken. Cool on a wire rack about 30 minutes. Spoon into dessert dishes. Serve warm. Makes 6 servings.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699; Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by the Southeast Missourian staff.