Grand Finale-Cherry Pandowdy

Cherry Pandowdy

Bursting with sweet cherries and blanketed under a buttery, almond crust this retro dessert makes a Grand Finale to your holiday meal. 
The true origin of the name pandowdy is unknown. While endless variations exist, its basically a single crust, deep dish fruit dessert. The patchwork dough squares or cut crust are shingled over the filling giving the dessert a rustic feel. Related to the cobbler-this pie-like pandowdy highlights the sweet cherries. Adding in finely ground almonds to the crust dough and almond extract in the filling enhances the cherry flavor. 
Any way you slice it this pandowdy is sure to  be one of your new favorite desserts. Serve warm with ice cream. 
Recipe adapted from cuisineathome August 2015.  
Cooking Tip:
Processing almonds with sugar keeps them from becoming paste-like, process them until just fine.  
Ingredients:
For the crust, pulse 

• 1/2 cup sliced almonds
• 1/4 cup sugar 

Add

• 1-1/4 cups all purpose flour
• 1/4 tsp. salt
• 7 TB. cold butter, cubed
• 3-5 TB. ice water

For the filling

• 2 packages (each 12 oz.) frozen dark sweet cherries, thawed with juices 
• 2 TB. cornstarch
• minced zest of one lemon
• 1 TB. fresh lemon juice
• 1 tsp. almond extract
• 1 egg beaten
• 1 TB. Kirsch (cherry brandy)
• 1 egg beaten
• 1 TB butter

Directions:
For the crust 

• Pulse almonds and sugar in a food processor until fine.
• Add in flour and 1/4 tsp. salt. Pulse to combine. Scatter 7 tablespoons butter over flour mixture, pulse until pea sized. Add water 1 tablespoon at a time, pulsing after each addition until dough comes together.
• Transfer dough to a lightly floured surface, knead to incorporate any dry portions. May need to add some drops of water. Shape dough into a ball and wrap with plastic wrap. Chill at least an hour.    

For the Filling

• Whisk all filling ingredients together except Kirsch in a saucepan. Cook on a medium heat until slightly thickened. Add in Kirsch. Pour into a deep dish oven proof bowl. Top with 1 tablespoon butter. Set aside. 

•  Preheat oven to 425 degrees.

For the Crust

• Roll dough out on a lightly floured surface to about 1/4 inch thickness. Cut out two inch dough squares. I used a two inch square piece of paper for my marker. Place dough squares in a patchwork pattern lightly on top of filling. 

 Brush dough with beaten egg. Mix some cinnamon and sugar together and sprinkle over dough crust squares. 

• Bake uncovered at 425 degrees for 20 minutes. 
• Reduce temperature to 375 and bake 20 minutes longer. 

Even though some of the crust sunk into filling during last part of baking still tasted terrific. 
Let pandowdy cool slightly and serve with ice cream. 

Take A Bite Out of Summer

Take A Bite Out of Summer 

 Southwest Hummus Wrap

Cook's notes: A healthy wrap full of color, flavor and texture and good for you. Experiment with different prepared hummus and wraps. For this recipe I used roasted red hummus and a whole wheat wrap. Serves 1-2.

Ingredients:

• 1 (10 inch) tortilla wrap
• 3- 4 TB. hummus (found in the deli section or your local co-op) 
• 2 TB. corn
• 2 TB. black beans, rinsed
• 3-4 TB. diced tomato
• 3 TB diced avocado
• 1 cup shredded lettuce
• 3 TB. low fat cheddar cheese

Directions:

• Spread hummus over wrap. Layer the rest of ingredients on top of hummus. Wrap it and enjoy.

Creamy Avocado and White Bean Wrap

Cook's notes: White beans mashed with ripe avocado and blended with sharp Cheddar and onion makes an incredibly rich, flavorful filling for this wrap. The tangy, spicy slaw adds crunch. A pinch (or more) of ground chipotle pepper and an extra dash of cider vinegar can be used in place of the canned chipotles in adobo sauce.

Ingredients:

• 2 TB. cider vinegar
• 1 TB. olive oil
• 2 tsp. finely chopped canned chipotle chile in adobo sauce (found in Mexican aisle)
• 1/4 tsp. salt
• 2 cups shredded red cabbage
• 1 medium carrot, shredded
• 1/4 cup chopped fresh cilantro
• 1- 15-ounce can white beans, rinsed
• 1 ripe avocado
• 1/2 cup shredded sharp Cheddar cheese
• 2 TB. minced red onion
• 4 8- to 10-inch whole-wheat wraps, or tortillas

Directions:

• Whisk vinegar, oil, chipotle chile and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine.
• Mash beans and avocado in another medium bowl with a potato masher or fork. Stir in cheese and onion.
• To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto a wrap (or tortilla) and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired.

Turkey, Corn and Sun-Dried Tomato Wrap

Cook's notes: Fresh corn kernels, tomatoes and lettuce fill these hearty turkey wraps.  Add some crumbled feta or shredded Cheddar for another layer of flavor. Serve with carrot sticks, sliced bell pepper or other crunchy vegetables plus your favorite creamy dressing.

Ingredients:

• 1 cup corn kernels, fresh or frozen (thawed)
• 1/2 cup chopped fresh tomato
• 1/4 cup chopped soft sun-dried tomatoes
• 2 TB. olive oil
• 1 TB. red-wine vinegar or cider vinegar
• 8 thin slices low-sodium deli turkey (about 8 ounces)
• 4 8-inch whole-wheat tortillas
• 2 cups chopped romaine lettuce

Directions:

• Combine corn, tomato, sun-dried tomatoes, oil and vinegar in a medium bowl.
• Divide turkey among tortillas. Top with equal portions of the corn salad and lettuce. Roll up. Serve the wraps cut in half, if desired.

Tips:

• To remove corn kernels from the cooked cob, stand an ear of corn on one end and slice the kernels off with a sharp knife. One ear will yield about 1/2 cup kernels.
• Look for soft sun-dried tomatoes (not oil-packed) in the produce section. 

Watermelon Feta Mint Salad
Cook's notes: This sweet and savory fruit salad pairs well with grilled pork, chicken and fish. Recipe inspired by Midwest Living and Real Simple Magazine
Ingredients:

• 6 cups cubed watermelon
• 1/2 red onion, chopped
• 1/2 cup feta cheese
• 1/3 cup fresh mint leaves, chopped
• 2 TB. olive oil or lemon olive oil 
• Balsamic vinegar-optional
• pepper

Directions:

• In a large bowl combine watermelon, red onion, feta, oil and mint. Stir until ingredients are well combined. Season with pepper
• Serve chilled.

another option for serving watermelon salad.

Links to previously published watermelon salads on Ever Ready
http://sockfairies.blogspot.com/search?q=+watermelon+salad
http://sockfairies.blogspot.com/2013/05/spring-blooms.html

Weekend Round-Up and The World According to Bella

Some of the Week's Best

"In the truest sense, freedom cannot be bestowed; it must be achieved." 

— Franklin D. Roosevelt

Seasonal Plate (Food Column) Holiday Brunch Cooking 

Sausage With Wild Rice Breakfast Casserole 

Cook's Notes: This hearty brunch dish loaded with sausage, potatoes, wild rice and cheesy goodness welcomes your guests to a holiday gathering. It can be assembled the night before making it easy to bake the next day. As a time saver make the wild rice and sausage ahead and chop peppers, onions and garlic. Cover and refrigerate until next day. The recipe serves 8-10.
Ingredients:

• 4 cups diced red potatoes, 1 inch cubes
• 2-1/2 cups cooked wild rice
• 3 cups cooked sweet Italian Sausage, drained, and crumbled (about 1-1/2 lbs.) 
• 2 TB. olive oil
• 2/3 cup each red and green peppers, diced
• 1-1/2 cups sweet onions, diced
• 3 garlic cloves, minced 
• 2 tsp. parsley flakes
• 2 tsp. Italian herbs
• 8 large eggs 
• 1/2 cup 2% milk
• 1 tsp. dry mustard
• 3 cups grated sharp cheddar cheese, divided

Directions:

• Bring water to a boil, add potatoes and cook 12 minutes until fork tender but not mushy, drain.
• Heat oil in a large skillet. Sauté diced peppers and onions about 3 minutes. Add in garlic, sauté 1 minute longer. Add in cooked potatoes, cooked sausage, spices, wild rice and 1-1/2 cup of cheese. Mix well and cook for 1 minute longer. 
• Use a blender and combine eggs. dry mustard and milk. 
• Grease a 13 x 9 pan. Place the sausage/potato mixture on bottom of pan. Pour egg/milk mixture evenly over sausage mixture. Sprinkle with remaining cheese.  cheese. 
• Bake dish uncovered at 350 degrees for 30 minutes or until eggs are set. Let rest 5 minutes before cutting. 

Balsamic Grilled Cherries with Blueberries and Mixed Greens

Recipe adapted from twopeasandtheirpod.com
Ingredients:

• 2 cups cherries pitted and halved or substitute frozen pitted dark cherries
• 2 TB. prepared Lite Balsamic Dressing or 1-2 TB. black cherry balsamic vinegar
• 3/4 cup prepackaged candied walnuts or pecans
• 8-10 cups mixed salad greens
• 1 cup red onion, diced
• 1 pint blueberries, rinsed and patted dry on a paper towel
• 2 cups sliced cucumbers
• 4 ounces crumbled goat cheese
• Prepared Lite Balsamic Dressing to finish off the salad or make your own balsamic dressing

Directions:

• Preheat grill to medium heat. Place the pitted cherries in a bowl. Add 2 tablespoons of balsamic dressing or 1-2 TB. black cherry balsamic vinegar to cherries and toss well. Place cherries on a grill pan or tray, grill until tender, about 5 minutes. Use a spatula to occasionally turn cherries. 
• Cherries can be roasted in oven at 400 degrees for 8 minutes on a parchment lined rimmed sheet.
• Place roasted cherries on a paper towel. In a large bowl, add greens, grilled/roasted cherries, blueberries, goat cheese, red onion, sliced cucumbers and candied walnuts. Drizzle with prepared balsamic dressing and serve immediately.

Miss America Cherry Pie
Cook’s Notes: Graham cracker crust with a cream cheese filling topped with a fresh cherry sauce is a festive finish to the meal. Recipe adapted from Food Network Magazine July/August 2015
Ingredients:
For The Crust
3 cups finely crushed graham crackers-about 20 full sheets
1 tsp. Saigon cinnamon or ¾ tsp. regular cinnamon
2 TB. sugar
1 stick of butter, melted
For The Filling

• 1/2 cup heavy cream
• 8 oz. softened cream cheese
• 1 cup confectioners sugar
• 1 TB. Amaretto or 1/2 tsp. almond extract
• 3 cups fresh pitted cherries
• 1/3-1/2 cup sugar-depends on the tartness of the cherries 
• 2 TB. cornstarch
• 1 TB. orange juice
• 1/2 tsp. almond extract 

Directions:

• Preheat oven to 350 degrees. Mix all crust ingredients in a bowl. Press into a 9-inch pie pan. Bake for 10 minutes. Set aside to cool.
• Beat cream until soft peaks are formed, add in cream cheese and confectioners sugar. Beat until smooth. Add in 1 TB. Amaretto or 1/2 tsp. almond extract. Mix and set aside. 
• In a saucepan bring cherries, granulated sugar, cornstarch, orange juice and 1/2 tsp. almond extract to a simmer over medium low heat. Cook, stirring constantly until thickened about 8 minutes. Remove from stove and cool completely. 
• To the cooled crust add cream filling and top with cherry filling. Sprinkle with almonds. 

How to Remove Residue From Jar Labels

Are you ready to have your socks rocked off? I am not even kidding. This is one of the the best ways to remove labels from jars and containers without leaving that annoying adhesive residue behind!
All you need is

• Baking Soda 
• Vegetable Oil 

That’s it!! VOILA! Mix equal parts of the two to form a runny paste.
Once I removed the paper part of the label, I mixed up my magic paste. I applied a thick layer of it to the jar smearing all over the gluey sticky part.
I let it sit on there about 10 minutes or so. I took a paper towel and then wiped away the paste from the jar. All the adhesive that was left on the jar was now wiping away with my paste mixture! I gave the jar a good wash with soap to get rid of the oil residue and I was left with this crystal clear jar! 

___________________________________________________

The World According to Bella

I Love A Parade

I was first on board. I did not want to miss our annual 4th of July Lake Boat Parade. Some of Mrs. S's family were visiting and decorated the boat. I was super excited because my twin came to spend the weekend with us. Meet Mulligan. Can you tell which one is him?

 Mrs. S gave us different scarves to tell us apart. I got the one with stars.

 I was worried Mr.C wouldn't stay on course so I stayed up front to keep him on track.

I was on my best behavior which means I didn't do my usual barking. We made a full circle of the lake. I counted 30 boats in the parade. Check it out.

    

Everyone on shore was real friendly as we passed by doing our "princess  and paw wave." 

Boating can be hard work. But I think I did pretty good keeping Mr.C  on course. Hc looked pretty happy afterwards  

and Mulligan and me got a swim in 

and then it was time for some synchronized (Mrs. S helped me with the word) napping. 

All and all my day was great. How was yours?

Happy 4th of July

Weekend Round-Up will be posted Sunday July 5, 2015

Enjoy your holiday weekend

Friday Sock Fairy Adventures

Friday July 3rd Sock Fairy Adventures in Sockland
Reader ages 6-9 Story synopsis so far…

Will is searching through the dryer for his lost soccer sock. He really wants to find the mate as his soccer socks are a lucky pair. He once scored a winning goal wearing them. As Will leans into the dryer he suddenly is sucked in and tossed about. When Will stops spinning he tumbles out into a new place called Sockland. This new magical place has mismatched socks everywhere hanging on tree branches. Three fairies fly by Will. He knows they are fairies from seeing pictures in his storybooks. He runs excitedly down the road hoping to catch up to them but trips and falls over a large rock on the road. His leg hurts but he manages to catch up just as the fairies disappear through the door into the Sock Bank. Unexpectedly Will’s size changes to very small when he rubs fairy dust over his hands. He is able to make it inside the Sock Bank behind a fairy just as the door closes. Will watches sock fairies unload their bags of mismatched socks hoping to find mates for their socks. If they can find one a gold coin is given in return. When Will spies his missing sock he runs and grabs it but is caught by the sock security guards. 

Vocabulary Words:

rescue-to save someone from danger

sock hop-a dance where you wear socks not shoes

grip-a tight hold

thieves-persons who take something that doesn't belong to them 

dawn-the time each morning at which daylight first begins. 

Chapter 3 Melinda to the Rescue
The room got quiet. The sock security guards headed toward the door with Will. As the door opened Will looked back over his shoulder. Sock fairies were gathered in a circle whispering. All of a sudden one fairy flew toward Will. The guards looked up in confusion losing their grip on Will. “Hang on to me,” whispered the sock fairy to Will. And with that they flew out the door ahead of the guards around the corner and out of sight.

“Whew was that ever close!” said Will to the sock fairy. “Thanks for your help. I wasn’t stealing anything I just wanted my other sock. Who are you anyway?”

“I’m Melinda and I could see you needed help to get away from the guards. But remember they were only doing their job to protect the bank from thieves. What’s your name?”

“Will, but look what’s going on over there?” pointed Will to the building across the street. A group of sock fairies were looking at poster hanging on the door. “Let’s go check it out.”

Melinda grabbed Will by the hand and they flew across the street. Will who was still clutching his soccer sock was beginning to like his brand new small size. 

Sock Hop Today-Avalon Theatre
3 PM
Wear your lucky socks 
Bring your dancing partner
Prize: A bag of gold coins
Awarded to the couple 
Who can dance till dawn

“Will, any chance your socks are lucky? ” asked Melinda.

“Of course they are,” said Will. “I once scored a winning goal with these pair on. What’s a Sock Hop anyway?” 

“It’s a dance you go to and the best part is you get to wear your socks not shoes,” said Melinda. 

“Any chance you’d like to go to the Sock Hop and be my dancing partner?” 

Will could feel his heart race with excitement. “But I am not sure even my lucky socks will help my dancing.”

“Leave everything to me!” 

She grabbed his hand and they flew into the Avalon. 

Next Friday Sock Fairy Adventures in Sockland
Chapter 4 Sock Hop

© Copyright 2015 EVER READY All Rights Reserved

Lemon Blueberry Trifle

Layers of lemon cake, whipped cream, lemon curd, and blueberries! This beautiful dessert is always a hit! Lemon Blueberry Trifles are perfect for the 4th of July or for your next summer party!  Note you can make one big trifle, this dessert tastes great big or small:) You can’t go wrong!

Martini or Margarita glasses can also be used to serve the Lemon Blueberry Trifle dessert. The trifle can be made with homemade lemon cupcakes see recipe below or use a prepared box of lemon cake mix as a time saver as well as purchased lemon curd or use the recipe below.  
Recipe comes from twopeasandtheirpod.com

Trifle Ingredients:Lemon Cupcakes or Lemon Cake with Lemon Curd and Whipped Cream

Cream Mixture

• 2 cups heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 4 cups fresh blueberries
• Mint, for garnish, optional

Directions:

• First, bake the lemon cupcakes. Let the cupcakes cool and cut or tear them into 1-inch pieces. If you want to bake a cake with the cupcake recipe use a 9 x 9 pan and adjust the baking time. Cool the cake or cupcakes before cutting into pieces.
• While the cupcakes are baking, make the lemon curd. You can use store bought lemon curd, if you wish.
• Make the whipped cream and beat in the cream, powdered sugar, and vanilla until soft peaks form, about 3 minutes.
• To assemble the trifles, use a martini glass for individual serving or use a large trifle dish or flat-bottomed glass bowl. Arrange a single layer of the cake cubes in the bottom of the dish. Spoon whipped cream, lemon curd, and blueberries over the cake layer. Repeat, finishing with a layer of the whipped cream. Cover with plastic wrap and refrigerate until ready to serve. The trifles can be made up to 24 hours in advance. The flavors will marry in the refrigerator and I think they taste better after they have been chilled for at least a few hours.
• Just before serving, garnish the trifle with a dollop or lemon curd, extra blueberries, toasted coconut and/or a sprig of mint! 

Cooking tip: You will need about 1-1/2 cups lemon curd. The measurements are loose in this recipe because it depends on the size of trifles you make. Just make sure you layer! You can also use other berries-strawberries, raspberries, and blackberries are good too! 

Lemon Cupcakes Recipe

Ingredients:

• 1-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• Zest of 2 large lemons
• 1/2 cup unsalted butter, at room temperature
• 2 large eggs
• 1 tsp. vanilla extract
• 1/2 cup whole milk
• 3 TB. fresh lemon juice

Directions:

• Preheat oven to 350 degrees. Line a cupcake pan (12 cups) with paper liners. Set aside.
• In a medium bowl, whisk the flour, baking powder, and salt together. Set aside. In a small bowl, combine the sugar and lemon zest. Rub together with your fingers until fragrant.
• In a stand mixer, beat the butter and sugar mixture together until light and fluffy and lightened in color. This will take about 6 minutes. Scrape down the sides of the bowl with a rubber spatula.
• Add the eggs one at at time, beating after each addition. Add in the vanilla.
• Add the flour mixture and milk alternately, starting and ending with the flour. Mix until flour is just incorporated. Don't overmix. Mix in the lemon juice.
• Divide batter evenly in prepared cupcake liners, filling 2/3 full. Bake cupcakes for 18 minutes or until a toothpick inserted in the center comes out clean. Transfer pan to a wire cooling rack and cool completely.

Lemon Curd
Ingredients:

• 4 large lemons, zested and juiced (a little over 1/2 cup) 
• 1 cup granulated sugar 
• 5 egg yolks 
• 1/2 cup unsalted butter, cut into pieces Directions: 

Directions:

• In a medium bowl, combine lemon zest and sugar. Rub together with your fingers until fragrant. 
• Put the lemon zest and sugar mixture, lemon juice, egg yolks, and butter in a medium heavy-bottomed saucepan and stir until combined. Cook over medium-low heat, stirring constantly, until the butter melts and the mixture thickens, about 10-12 minutes. The lemon curd will continue to thicken as it cools. 
• Remove the pan from the heat and pour lemon curd into a jar or glass bowl. Press a piece of plastic wrap directly against the curd so it is airtight. Cool to room temperature and then place in the refrigerator. Again, the curd will thicken up after it is completely cooled. Note-Lemon curd will keep in the refrigerator for up to 2 weeks.

Celebrating Independence Day The John Adams Way With A Fruit Pie

No other family has had a longer legacy of celebrating the Fourth of July than the Adams family. From 1776 to 1892, the Adams family had been involved in a myriad of Independence Day activities. John Adams (1735-1826) was instrumental in negotiating independence from Britain at the Continental Congresses (1774-78) and signed the Declaration of Independence.

History lesson 101
In the words of John Adams written in  a letter to his wife Abigail on July 3, 1776: 

"The Second Day of July 1776, will be the most memorable Epocha, in the History of America. I am apt to believe that it will be celebrated, by succeeding Generations, as the great anniversary Festival. It ought to be commemorated, as the Day of Deliverance by solemn Acts of Devotion to God Almighty. It ought to be solemnized with Pomp and Parade, with Shews, Games, Sports, Guns, Bells, Bonfires and Illuminations from one End of this Continent to the other from this Time forward forever more."

The Story Behind the Quote Above
The date of July 2 was important as this had been the date when the Continental Congress had voted to declare its independence from Britain. People remember this speech as it suggests celebrations should be held to commemorate such an important decision. 
People have followed John Adams’ suggestion by celebrating Independence with a commemorative holiday, as they have until this day, and shall continue as long as America remains a free nation. The written Declaration of Independence was completed on July 4, 1776, which is why Independence Day is celebrated on the Fourth of July.

So I thought this blog posting from Amanda Markel was a great reflective piece.  http://amandamarkel.com/2011/07/04/how-to-celebrate-independence-day-the-john-adams-way/  in her words...

How to Celebrate Independence Day, the John Adams Way
Even though this John Adams quote is from over 200 years ago, it describes perfectly our Fourth of July celebrations today!

• Pomp and Parade? Check! Between speeches and patriotic music, I think we’ve got pomp covered. And I do love a good Independence Day parade!
• Shows, Games and Sports? Check! The shows might be a little different from what John Adams had envisioned, but who doesn’t love an opportunity to watch Yankee Doodle Dandy? Or The Patriot? Or 1776? Or Independence Day? And the Fourth of July is a great time for families, friends, and neighbors to get together and play all sorts of games, or to watch a sporting event on TV.
• Guns? Check! Between cannon blasts, and fireworks, (which are really just colorful guns), this is probably the most anticipated event of any given Independence Day.
• Bells? Check! If not church bells ringing, then bells in concerts all across the country. Big or small, bells are ringing all around America for the Fourth of July.
• Bonfires and Illuminations? Check! There are those fireworks, again, and lights in general, as everyone stays up late to celebrate America’s birthday. Even backyard bonfires are not uncommon, as families huddle around them, and talk late into the night.
• From one end of the continent to the other? Check! I’ve never met anyone who doesn’t love at least some aspect of the Fourth of July, whether it’s the fireworks or the time with family, the food or the parades. And it doesn’t matter if you live in a big city or small town, (or even on a farm in the middle of nowhere), east coast or west, north or south–Americans all over this country are celebrating today–celebrating our strength and our freedoms, celebrating all of the things that make this country great
  

No Fuss Puff Pastry Fruit Pie 

Cook's notes: Nothing could be easier than this fruit pie made with puff pastry sheets. Add your favorite prepared pie filling—cherry, apple, blueberry—and you've got a delicious, homemade pastry that goes perfectly with a cup of coffee or tea. 

Ingredients:

• 1 pkg. (17.3 ounces) Pepperidge Farm Puff Pastry Sheets, thawed
• 1 egg
• 1 TB. water
• 1 can (21 ounces) cherry pie filling or apple or blueberry pie filling
• 1 TB. confectioners' sugar

Directions:

• Heat the oven to 400 degrees. Beat the egg and water in a small bowl with a fork or whisk.
• Unfold 1 pastry sheet on a baking sheet. Spread the pie filling on the pastry to within 1 inch of the edge. Brush the edges with the egg mixture. Unfold the remaining pastry sheet and place over the filling. Crimp the edges with a fork to seal. Brush with the egg mixture. Cut several slits in the top of the pastry.
• Bake for 30 minutes or until the pastry is golden brown. Cool the pastry on the baking sheet on a wire rack for 15 minutes. Sprinkle with the confectioners' sugar or make a powdered sugar icing.