When Jerry and I had our vintage farmhouse in WA we both looked forward to spring and seeing the first crocus popping out of the ground. We would sit around outside for hours with garden magazines deciding what to order from flowers, trees and vegetables. If we weren't perusing the garden magazines we were at the nurseries purchasing all sorts of wonderful plants to grow. You should have seen our wild flower garden when it bloomed in the spring/summer, people would be stopping on the side of the road to take photos. I also enjoyed gathering berries and different fruits to make jam, placing the bubbling hot jam into canning jars and attaching my own colorful labels. In my opinion, slicing a big hunk of homemade bread, smearing it with butter and adding a big spoonful of homemade jam and taking that first bite is just about heaven in my opinion.
"The power of finding beauty in the humblest things
makes home happy and life lovely." - Louisa May Alcott
Another item that makes me very happy is I have always had wispy white sheers in all of my homes because I love when you open the windows and the sheers blow in the breezes creating what I think is a beautiful effect, both calming and reminiscent of being at a beach cabin. When Brittany our daughter was young we would always go to coastal Oregon (spring break or summer) and rent a beach cabin, or occasionally stay at a Bed and Breakfast. During the times we rented a beach cabin I would always bring a pair of sheers to attach to some window which you might think that odd, but it always makes me happy. Sitting in a cushy chair with a soft throw reading a book and having the sheers blow with the ocean breezes is a perfect way to spend some time.
When we would go on our adventures Jerry and Britt always wanted me to pack some delicious desserts we could enjoy during our drive and at our home away from home. At our home, desserts are usually on the menu and I especially love shortcakes, cobblers, pound cakes and bar cookies. My mother, Dorothy always had delicious homemade delights to serve after every meal. Her gooey sticky buns were some of the best I've ever eaten.
When the snow finally melts (and in Colorado's case this could be as late as May) and the trees begin to bud, I find myself planning my first "al fresco" dining event with either just Jerry and me or family/friends.
We have always had a garden, some large and some small. Some of my favorite memories are…..walking out to the garden and finding something fresh we've grown. We grew quite a large amount of asparagus at one time in raised beds and I would love to run out and pull up a few, take them back into the house and quickly steam them, place into a bowl with freshly ground black pepper, sprinkling of salt and drizzle of good extra virgin olive oil. Simple, delicious and perfect for a quick lunch.
"Give me the splendid silent sun, with all it's beams full - dazzling;...
Give me a field where the unmow'd grass grows;
Give me an arbor, give me the trellis'd grape..." - Walt Whitman
Since this post is all about desserts, I had better not get off track by talking about fresh asparagus. I hope you enjoy the recipes below and have fun making something sweet to enjoy.
Crust
1 1/4 cups all purpose flour
1/2 cup brown sugar, packed
1/2 cup sliced almonds, finely chopped
1/2 cup butter
Filling
2 (8 oz.) packages cream cheese, soft
1/2 cup sugar
2 eggs
1 tsp. almond extract
1 cup seedless raspberry jam
Topping
1/2 cup flaked sweetened coconut
1/2 cup sliced almonds, lightly toasted
Preheat oven to 350 degrees. In a large bowl combine flour, brown sugar and chopped almonds. Cut in butter until mixture resembles fine crumbs. Remove 1/2 cup of this mixture and set aside for topping. Press remaining crust into a 13x9 in baking pan. Bake for about 15 minutes or until edges are golden brown. In a bowl of electric mixer beat cream cheese with sugar to combine, add eggs one at a time and add extract beating until smooth. Scrape down sides of bowl. Spread over hot crust and bake an additional 15 minutes. Finally, into a small bowl combine reserved crumb mixture the coconut and sliced almonds. Spread raspberry jam over hot cream cheese layer and sprinkle on coconut mixture. Bake an additional 15 minutes. Remove to cooling rack then chill for about 4 hours before cutting into bars. If desired you can also lightly dust with sifted powdered sugar. These are so good and are one of my very favorite bar cookies.
Raspberry Charlotte - this is a very lovely dessert and your family or dinner guests will be thoroughly happy
20 lady fingers, halved crosswise
2 cups whole milk
1 vanilla bean, split lengthwise
5 egg yolks
1/3 cup sugar
2 envelopes unflavored gelatin powder
1 cup heavy whipping cream
3 baskets of fresh raspberries, gently rinsed in cold water, then lay on paper towels to absorb moisture, gently patting dry
Powdered sugar, for dusting
In a springform pan arrange the lady fingers cut side in around the edges of the pan. In a saucepan bring the milk and vanilla to a simmer over low heat. Into a small bowl whisk the egg yolks and sugar together until light pale color. Remove the vanilla bean and whisk the milk mixture into the bowl with the eggs yolks, slowly and in a steady stream. Rinse out saucepan and return the custard mixture to pan and simmer on low until custard coats the back of a spoon. Pour through a fine mesh strainer into a clean bowl.
Sprinkle the gelatin over 1/8 cup of cold water in a heatproof dish. Let stand for 5 minutes until spongy. Place the dish into a large saute pan of boiling hot water and stir until the gelatin dissolves. Stir the gelatin into the custard and mix well. Place the bowl in a larger bowl of ice water and let stand stirring often until custard is almost set. Beat the whipping cream until soft peaks form. Fold the whipped cream into the custard and stir in half of the raspberries. Spoon this mixture into the lady finger lined pan and cover with plastic wrap and refrigerate for about 3 hours. Unmold the pan and place the springform disk onto a pretty serving platter or plate. Arrange the remaining raspberries on top and dust with powdered sugar.
Sweet Cherry Berry Shortcakes - don't care for cherries, use all strawberries, all blueberries, blackberries, raspberries, or mix it up...no matter how you make it berry shortcakes are delicious. I make gluten free shortcakes for my family, but most people like the original version.
2 cups fresh pitted sweet cherries
1 cup fresh blueberries
1 cup fresh raspberries
1/4 cup sugar
1/4 tsp. ground cinnamon
1/4 cup cold butter
2/3 cup half and half
2 cups heavy whipping cream
1 tsp. pure vanilla extract
1/4 cup powdered sugar
Shortcakes
3 cups all purpose flour
3 Tbl. sugar
1 1/2 Tbl. baking powder
3/4 tsp. salt
12 Tbl. cold butter, cut into small pieces
1 1/2 cups heavy whipping cream
1 1/2 tsp. pure vanilla extract
sugar for dusting
In a large bowl, add berries and gently mix in sugar to combine; set aside. For shortcakes; Sift the flour, sugar, baking powder and salt into a large bowl. Toss with a fork to combine. Cut the butter into the flour with a fork until mixtures resembles peas. Combine the cream and vanilla into a bowl. Make a well in center of flour and pour in cream mixture. Mix with a fork until dough is evenly moistened and just combined (it might look a little dry). Gently knead about six times to create a ball. Place the dough onto a lightly floured work surface and pat into an 8-inch square about 1-inch thick. Onto a baking sheet lined with parchment paper, place the dough and cover with plastic wrap. Chill in refrigerator about 20 minutes. Preheat oven to 425 degrees. Remove dough and cut into 9 squares and place on baking sheet about 2-inches apart. Sprinkle with a little sugar and bake about 20 minutes or until lightly golden brown. Don't feel like making these shortcakes, check out the Bisquick box for a drop version that is quicker. I have made the Bisquick version before and they turn out just fine (dust with sugar for this version too).
While biscuits are baking add heavy cream to a bowl and beat with the powdered sugar and vanilla until almost stiff peaks form. To serve; split the shortcakes in half and place onto serving plates. Pile on some fruit and whipped cream and top with top biscuit (the one with sugar on it.) I then like to drizzle a little of the accumulated juice from the berries over the top biscuit and add more whipping cream. Mint leaf for garnish, sure it makes the presentation pretty.
Peach Upside Down Cake - I happen to love these old fashioned cakes and you can almost use any fruits you desire
2 cups fresh peaches, pitted, peeled and sliced or you can use frozen, thawed
1/4 cup butter
1/2 tsp. freshly grated nutmeg
1/2 cup brown sugar, packed
Cake
1 1/4 cups all purpose flour
1 1/4 tsp. baking powder
1/4 tsp. salt
1/2 cup butter, soft
3/4 cup sugar
1 egg
1 tsp. pure vanilla extract
1/2 cup whole milk
Preheat oven to 350 degrees. Place the 1/4 cup of butter in to a small saute pan and melt. When melted pour into an 8x8 round baking pan. Add brown sugar and nutmeg stirring until sugar is completely moistened, spreading this mixture evenly in pan. Arrange peaches evenly over brown sugar mixture and set aside. Cake; in a bowl of electric mixer beat the 1/2 cup butter on high for about 30 seconds. Beat in sugar until combined. Add egg and vanilla beating to combine. In a bowl add flour, baking powder and salt mixing to combine. Pour the flour mixture into the butter mixture alternating with the milk and beating on low after each addition to combine. Spread batter evenly over peaches in pan. Bake for about 45 to 50 minutes or until wooden pick inserted comes out clean. Cool on wire rack. Loosen cake from sides of pan with a thin sharp bladed knife and invert onto large serving plate or platter. Cool for a few minutes and serve with vanilla ice cream or freshly whipped cream.
Luscious Creamy Lemon Pie - this is a recipe from my mom's collection which she got from a Nebraska Methodist Church cookbook.
3 eggs, well beaten
1 cup sugar
1/2 cup cornstarch
2 1/2 cups cold water
1/3 cup fresh lemon juice
3 Tbl. butter
pinch of salt
1 (14 oz.) can sweetened condensed milk
1 (8 oz.) package cream cheese, soft
1/3 cup fresh lemon juice
1 (4 oz.) package instant lemon pudding
(2) pie shells for a 9-inch pies (homemade is best) baked and cooled
1 1/2 cups heavy whipping cream, whipped with 3 Tbl. powdered sugar (topping)
Fresh thin cut lemon slices, garnish
In a large saucepan add water, sugar and cornstarch. Cook and stir over medium heat until thickened and bubbly, reduce heat and cook and stir for 2 more minutes. Beat about 1 cup of the hot mixture into the egg yolks to temper and transfer all the mixture back to the saucepan. Bring to a gentle boil and reduce heat, cook and stir for 2 minutes. Remove from heat and stir in 1/3 cup lemon juice, butter and salt stirring until butter melts. Cover surface with plastic wrap and chill in refrigerator for about 4 hours. In a large bowl combine sweetened condensed milk, cream cheese, 1/3 cup fresh lemon juice and pudding mix. Beat with electric mixer on low until smooth. Add the chilled mixture and beat on low until just combined. Turn out into prepared crusts, garnish with fresh whipped cream and lemon slices. Note: I know we all have our own pie crust recipes we like, but if you don't check out my blog for recipes. Also, you can use graham cracker crusts if desired.
Pavolva (this one happens to be chocolate) - an acquaintance, Leslie from Australia/Canada first got me hooked on these easy delicious and quite impressive looking desserts (you can also make individual ones).
3 egg whites
1 Tbl. raspberry vinegar
1 1/2 tsp. pure vanilla extract
pinch of salt
1/8 tsp. cream of tartar
1 cup sugar
1/4 cup unsweetened cocoa powder
1 1/2 tsp. cornstarch
Whipping Cream
1 1/2 cups whipping cream
1 tsp. pure vanilla extract
4 Tbl. powdered sugar
3 cups fresh fruit; raspberries, peeled and sliced kiwi, peeled and sliced mango's, fresh strawberries, etc.
Preheat oven to 350 degrees. Line a baking sheet with a piece of parchment paper and using a pencil draw an 8-inch circle onto the paper. Turn the paper upside down and set aside.
In a large bowl of electric mixer beat egg whites, vinegar, vanilla, salt and cream of tarter on medium high until egg whites are foamy. In a small bowl stir together 1 cup sugar, cocoa powder and cornstarch. Continue beating egg whites while gradually adding sugar mixture. Beat until stiff, and glossy peaks form. Spoon egg white mixture (or use a piping bag) onto prepared baking sheet filling the circle making sides higher and smoothing the inside with a spatula to make a flat. Remember what they said in grade school when we colored, don't go outside of the drawn circle. Bake for 10 minutes and then reduce heat to 300 degrees and bake for 30 more minutes or until meringue is cracked on top. Turn oven off and let stand in oven for 30 minutes. Remove and cool completely on wire rack. In a large clean dry bowl of electric mixer add whipping cream with powdered sugar and extract beating until almost stiff peaks form. To serve; place the cooled meringue on serving plate and top with whipped cream to about 1/2-inch of edge. Arrange fruits on top and serve.
Bread Pudding - I never venture too far from my original bread pudding recipe I came up with, but Brittany tried this recipe and enjoyed it so I decided to try it too and this is a good recipe
4 cups thick bread, cut into cubes (good quality)
3 eggs
1 cup milk
1/3 cup whipping cream
1/3 cup sugar
1 Tbl. butter, melted
1 Tbl. pure vanilla extract
pinch of nutmeg
1/2 tsp. cinnamon
Sauce
1 (14 oz.) can sweetened condensed milk
1 cup powdered sugar
1/2 cup whiskey
1/2 cup butter, cut up
Fresh raspberries, garnish
Freshly whipped cream, garnish
Lightly grease a 13x9 inch pan and place bread into pan. In a bowl of electric mixer beat the eggs, milk, sugar, butter, vanilla, cinnamon and nutmeg. Pour the mixture over the bread, pressing down and let stand for 15 minutes before baking. Bake in 350 degree oven for about 20 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack for about 10 minutes. Sauce; in a medium saucepan stir together the sweetened milk, powdered sugar and whiskey. Add butter and cook stirring over medium heat until butter melts. Don't bring to a boil. Serve on the side when you dish up the bread pudding. To serve; dish up bread pudding, top with some fresh raspberries and drizzle over some sauce, not too much as it's rather sweet. Top with dollop of freshly whipped cream.
Rhubarb Crumble - note you can substitute blueberries, blackberries or raspberries
6 cups fresh rhubarb, sliced
2 Tbl. orange juice
2 tsp. orange zest
1 cup sugar
1 Tbl. butter, soft (for buttering baking dish)
Topping
3/4 cup macadamia nuts, finely chopped
1/2 cup graham crackers, crushed
2 slices firm white bread
1/2 cup brown sugar, packed
1 tsp. ground cinnamon
1/4 tsp. ground ginger
pinch of salt
1/4 cup butter, melted
Vanilla ice cream
Filling; in a large bowl stir together sugar, orange zest and orange juice. Add rhubarb and gently toss until coated. Let mixture stand 15 minutes or until syrup forms, stirring occasionally. With 1 Tbl. of butter coat an 8x8 baking dish and set aside. Place the bread into a food processor and cover and pulse until bread forms fluffy soft bread crumbs. Transfer to a large bowl and add macadamia nuts, crushed graham crackers, brown sugar, cinnamon, ginger and salt and toss to combine. Scatter 1/3 cup of crumb mixture onto bottom or prepared baking dish. Top with the rhubarb mixture and sprinkle the remaining crumb mixture over the rhubarb. Drizzle melted butter over all. Bake in a 375 degree for about 40 minutes or until rhubarb is bubbly and tender and the crumbs are nicely browns. Cool for 30 minutes on a cooling rack and serve ice cream.
Lemonylicious Pound Cake - well I happen to love anything lemon and this cake is no exception. Pound cake is my weakness, especially lemon pound cake
1 1/2 cups butter
3 cups sugar
5 eggs
3 cups all purpose flour
3/4 cup lemon-lime carbonated beverage (I know it's strange, but it works)
2 Tbl. lemon extract
Glaze
1/2 cup powdered sugar, sifted
1 Tbl. fresh lemon juice
2 tsp. fresh lemon zest
1 tsp. milk
Grease and lightly flour a 10-inch fluted tube pan. In a large bowl beat together sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in the flour 1 cup at a time and then beat in the lemon-lime beverage and lemon extract. Pour into pan and bake for 60 to 65 minutes or until pick inserted in center comes out clean. Cool on rack for about 10 minutes then loosen cakes from sides and turn out. Glaze; combine glaze ingredients into bowl and whisk well, if you need more powdered sugar or lemon juice add it after tasting and seeing if you have desired drizzling consistency. Dust with powdered sugar or drizzle glaze over top.
Berry Custard Pie - my oh my do I love pie!
Filling
3 cups fresh blueberries
1/2 cup sugar
3 Tbl. cornstarch
pinch of cinnamon
3 Tbl. fresh orange juice
Custard
1 1/4 cups milk
3 egg yolks
1/2 cup sugar
2 Tbl. cornstarch
pinch of salt
1/2 tsp. lemon extract
Meringue
3 egg whites
1/2 tsp. cream of tartar
6 Tbl. sugar
1 (9-inch) baked pie shell
Filling; in a large saucepan stir together sugar, cornstarch and cinnamon. Stir in blueberries and orange juice cooking and stirring until bubbly. Cover and set aside. Custard; in a large saucepan combine milk, yolks, sugar, cornstarch and salt. Cook and stir until bubbling, then cook for about 2 more minutes. Stir in lemon extract, cover and set aside. Meringue; in a clean, dry bowl of electric mixer beat egg whites and cream of tartar until soft peaks form. Gradually add the sugar, beating until stiff peaks form.
Preheat oven to 350 degrees. Into the prepared baked pie shell, pour in berry mixture, then carefully spread the custard mixture over berries. Spread meringue over custard spreading to seal edges, but using a spoon make soft peaks on top of meringue (looks prettier). Bake for about 15 minutes, remove to cooking rack to cool. If you have leftovers, store in refrigerator.
Beautiful Southern Sweet Potato Cake - this recipes comes from a very tattered and splattered clipping from the San Diego Union newspaper from the early 80's. With most newspapers becoming obsolete or going on-line I wonder if the San Diego Union is even in print anymore. I find this very disheartening because I have enjoyed receiving the morning paper. This is a great cake to serving during Thanksgiving and Christmas.
Cake
2 1/4 cups all purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
2 tsp. cinnamon
1 tsp. ginger
1/4 tsp. ground cloves
1 tsp. salt
1 (29 oz.) can sweet potatoes in syrup
1 cup sugar
1 tsp. pure maple syrup
1 cup vegetable oil
3 eggs
1 1/3 cups pecans, lightly toasted and coarsely chopped
Whipped Topping
3 oz. cream cheese, soft
1 cup heavy whipping cream
4 Tbl. powdered sugar
1 Tbl. pure maple syrup
Preheat oven to 350 degrees. Coat a 10-inch fluted tube plan with nonstick cooking spray. In a large bowl combine the flour, baking powder, baking soda, cinnamon, ginger, cloves and salt; set aside. Drain the sweet potatoes reserving 2 Tbl. of syrup. Place the drained sweet potatoes and reserved liquid into a food processor and process until smooth. In a large bowl of electric mixer beat together the sweet potato puree, sugar, 1 tsp. maple syrup and oil until smooth and blended. Add the eggs one at a time, beating well after each addition. Gradually beat in the flour mixture on low, stir in the pecans by hand. Pour batter into prepared pan and bake for 55 to 60 minutes or until wooden pick inserted in center comes out clean. Loosely lay a piece of foil over top of cake for last 10 minutes of cooking time to prevent overbrowning. Remove cake to cooling rack and cool 10 minutes. Invert cake onto cooling rack and remove pan. Cool completely. Whipped cream; in a large bowl of electric mixer beat cream cheese to fluffy. Add the whipping cream, powdered sugar, and maple syrup, beating to almost stiff peaks form. To serve; slice cake and place onto serving plates, adding dollops of whipped cream and dust with just a hint of cinnamon. I occasionally top with whole candied pecans if I have them made up. Note; you can also make a glaze to drizzle over top of cake.
Strawberry Coconut Thumbprint Cookies - one of my very favorite cookies and you can change the jam flavor to whatever flavor you enjoy
1 cup butter, soft
1 (3 oz.) package cream cheese, soft
1 cup sugar
1 egg yolk
1 Tbl. pure vanilla extract
2 1/2 cups all purpose flour
1 1/4 cups flakes shredded sweetened coconut
Strawberry jam (good quality)
Preheat oven to 350 degrees. In a large mixing bowl of electric mixer beat butter and cream cheese for about 30 seconds. Add sugar and beat until combined. Add egg yolk and vanilla beating to combine, then beat in flour. Remove dough from mixer and place into plastic wrap, covering and chill for about 1 hour. Line a baking sheet with parchment paper. Shape the dough into 1-inch balls and roll in coconut. Arrange about 2-inches apart on baking sheet and using your thumb make an indentation in center of each cookie. Bake for about 14 minutes or until edges are lightly golden. Remove to cooling rack and cool about 1 minute. Using your thumb re-imprint cookies again and fill with some jam. Remove cookies from baking sheets to cooling racks and let cool completely.
Lime and Raspberry Pie - love this
4 cups pretzels
1/2 cup brown sugar, packed
1/2 cup butter, melted
1 (8 oz.) package cream cheese, soft
1 (10 oz.) jar lime curd or make your own like I do
2 tsp. fresh lime zest
2 Tbl. fresh lime juice
Topping
2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp. pure vanilla extract
1 tsp. lime zest
fresh raspberries or blackberries (garnish)
For crust; into a food processor add the pretzels, cover and process until fine crumbs. Add brown sugar and process to combine. Add melted butter and process. Press crumb mixture into a 10-inch pie plate and press onto bottom and sides. Chill in refrigerator. For filling; in a large bowl of electric mixer beat cream cheese, lime curd, zest and lime juice until light and fluffy. In another large bowl of electric mixer beat whipping cream until soft peaks form, add powdered sugar, vanilla, and lime zest and beat until stiff peaks form. Fold about 1/4 of the whipped cream mixture into the cream mixture to soften and then fold in remaining whipped cream. Spoon filling into chilled crust and chill up to 24 hours. To serve; slice pie into sections and place on serving plates. Sprinkle with fresh raspberries.
Blackberry, Chocolate, and Nut Gelato - this creamy and delicious recipe comes from a woman I went to culinary school with. Her husband loved making gelato and this is one they created.
6 egg yolks, bring to room temperature
3/4 cup sugar
2 tsp. lime zest
2 cups of whipping cream
2 cups half and half
3 1/2 cups fresh blackberries
1/2 cup sugar
1/4 cup peach preserves
pinch of salt
1 1/2 cups fresh blackberries, coarsely chopped
6 oz. white baking chocolate, coarsely chopped
1 (3 oz.) jar macadamia nuts, chopped
In a large bowl of electric mixer beat egg yolks on high for 5 minutes then gradually add the 3/4 cup sugar beating to combine. Transfer this mixture to a large saucepan and add lime zest. Stir in the half and half and whipping cream. Cook and stir over medium for abut 10 minutes or until mixture thickens slightly and naps the back of a metal spoon. Remove from heat and pour mixture through a fine mesh strainer into a large bowl, place the bowl into a larger bowl half full of ice water, do not get any of the ice water into the custard mixture; stir and cool the mixture and set aside.
In a medium saucepan add the 3 cups of blackberries, 1/2 cup sugar, peach preserves and salt. Bring to a boil over medium,, mashing berries with potato masher; reduce heat. Simmer uncovered for 5 minutes stirring frequently. Remove from heat and cool slightly. Transfer berry mixture to a food processor, cover and process until almost smooth. Pour through a fine mesh sieve into a bowl and press solids with back of a wooden spoon, discard solids, stir this mixture into the custard mixture.
Transfer the custard mixture to a bowl, cover surface with plastic wrap and chill about 8 hours. Transfer to a 5-qt. ice cream maker and freeze according to manufacturers directions. Spoon into a container with a tight fitting lid and using a rubber spatial fold in the 1 1/2 cups chopped blackberries, chocolate and nuts, until just swirled. Cover and freeze 4 hours before serving.
Old Fashioned Oatmeal Cake - one of my grandmother Villa's recipes, she was from Nebraska and was an amazing cook
1 cup quick cooking rolled oats
1 1/2 cups boiling water
1 1/2 cups all purpose flour
2 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1 tsp. baking soda
1/2 cup shortening (she used Crisco)
1 cup sugar
1 cup brown sugar, packed
2 eggs
Topping
6 Tbl. butter
1 cup sweetened flaked coconut
2/3 cup brown sugar, packed
2 Tbl. milk
1 cup pecans, chopped and lightly toasted
1/2 tsp. salt
Preheat oven to 350 degrees. Grease a 13x9 baking pan. In a bowl, combine oats and boiling water, letting stand about 20 minutes. In another bowl combine, flour, cinnamon, ginger, ground cloves, baking soda and salt. In a large bowl of electric mixer beat the shortening, sugar and brown sugar until combined. Beat in eggs one at a time and then beat in the oatmeal mixture. Gradually add the flour mixture, beating until combined. Pour batter into prepared pan. Bake for 30 to 40 minutes or until wooden pick inserted comes out clean. Remove cake to cooling rack. Topping; in a large saucepan, combine butter, coconut, brown sugar and milk, cooking and stirring until boiling. Stir in pecans and spoon this yummy mixture over hot cake. Cool and cut into serving pieces. Can be served with freshly whipped cream or vanilla ice cream.
Double Chocolate Cookies
1/4 cup unsweet cocoa powder (good quality)
2 1/2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup butter, melted and slightly cooled
3/4 cup sugar
3/4 cup brown sugar, packed
2 eggs
1 tsp. pure vanilla extract
1 tsp. coffee extract
2 cups semisweet chocolate chips
1/2 cup bittersweet chocolate chips
Frosting
1/3 cup butter
1/3 cup unsweetened cocoa powder
2 cups powdered sugar, sifted
1 tsp. pure vanilla extract
1/2 tsp. coffee extract
1 - 2 Tbl. milk
Preheat oven to 350 degrees. In a bowl, combine the flour, cocoa powder, baking soda and salt. In a large mixing bowl of electric mixer beat butter, sugar, and brown sugar until combined. Beat in eggs one at a time, then add vanilla and coffee extract, scraping down sides of bowl. Beat in the flour mixture on low, then stir in chocolate pieces. Drop dough using a tablespoon 4-inches apart onto ungreased baking sheets. Bake for 10 to 12 minutes or until tops are set. Cool pans on cooling racks for 2 minutes then transfer cookies to cooling racks. For frosting; in a saucepan melt butter over low heat, stirring constantly and add cocoa powder stirring to combine. Remove from heat and slowly beat in powdered sugar, vanilla, coffee extract and enough milk to make a creamy consistency. Frost cooled cookies and enjoy.
Raspberry Swirled Angel Food Cake
1 1/2 cups egg whites (approximately 10 to 12 large eggs) room temperature
1 1/2 cups powdered sugar, sifted
1 cup cake flour, sifted
1 tsp. cream of tartar
1 tsp. pure vanilla extract
1 cup sugar
3/4 cup fresh raspberries
Whipped cream (garnish)
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp. pure vanilla extract
1 tsp. Chambord liqueur
Fresh raspberries, garnish
In a bowl, add powdered sugar and flour mixing to combine. Into a large bowl of electric mixer, add room temperature egg whites, cream of tartar and vanilla. Beat on medium to soft peaks and gradually add sugar about 2 Tbl. at a time beating until stiff peaks form. Sift 1/4 of the flour mixture over beaten eggs whites and fold in using a wire whisk, repeat gently fold in flour by fourths. In a small bowl, crush raspberries and strain through a fine mesh sieve to measure 1/4 cup; discard seeds. Gently spoon one third of cake batter into a 10-inch tube pan. Spoon 2 Tbl. berry mixture over batter, do not get near edges. Spoon in another one-third of batter and repeat with remaining berries. Top with remaining batter and using a table knife gently swirl the batter to marble and remove air pockets. Leave the top textured with peaks, do not smooth. Bake for 40 to 45 minutes and immediately remove cake from oven and invert cake to cool thoroughly. When cake is completely cooled using a fine edge sharp knife to loosen cake from pan. Remove cake and let stand 1 hour. For whipping cream; in a bowl of clean electric mixer add whipping cream and beat to soft peaks; add powdered sugar, vanilla and Chambord whipping to almost stiff peaks. To serve; cut with sharp serrated knife and place on serving plates. Top with freshly whipped cream and fresh raspberries. Note; when making angel food cake, the bowls and beaters must be perfectly clean and dry.
Bon Appetit
"Come and see what our God has done, what awesome
miracles he performs for people!" - Psalm 66:5
"The faithful love of the Lord never ends. His mercies never cease. Great is his faithfulness; his mercies begin afresh each morning." - Lamentations 3:22-23
"O Lord my God, you have performed many wonders for us. Your plans for us are too numerous to list. You have no equal. If I tried to recite all your wonderful deeds,
I would never come to the end of them." - Psalm 40:5
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