This day, my Julia, thou must make
For Mistress Bride the wedding-cake:
Knead but the dough, and it will be
To paste of almonds turn’d by thee;
Or kiss it thou but once or twice,
And for the bride-cake there’ll be spice.
Robert Herrick - 1591-1674
Long ago.......in ancient times people enjoyed the occasional treat of fruit or nuts rolled into honey. This, is considered the first candy. However, it wasn't until sugar was manufactured during the middle ages that people began to enjoy more sweets, but only if you were wealthy because sugar was very expensive.
A brief history (and I mean brief) into desserts; in 1381 the first printed recipe for tartys in applis or apple pie appeared. 1400, gingerbread was made by soaking bread crumbs in honey and spices, well I guess it's better than nothing. 1600 brought the praline which was created by a table officer of French nobility. 1700 brought eclairs with a cream center and chocolate topping that evolved slowly over several hundred years. 1740 the cupcake recipe was recorded and by the 1800's lovely custards and meringue were available, but the lemon meringue pie didn't make a showing until the 19th century. It's hard to believe desserts weren't always a staple to every meal.
A memorable meal, whether in a restaurant or at home just isn't complete without an enjoyable dessert. Simple or extravagant the best desserts are social, decadent and perfect for leaving you with a sweet palate after a delicious meal. As society developed, only the most highly appointed chefs practiced the sweet arts, because as I stated above royalty and nobility were the only people who could afford expensive sugar. The aristocracy was onto something, as we all know dinner isn't over until we've had dessert. Dessert comes from the old French in which it means to clear the table. Unfortunately, for the aristocracy all that sugar gave them bad teeth, while the peasants who ate mostly vegetables and fruit had good teeth.
Around the world, a sweet-tooth can now find flavors to delight us such as vanilla, chocolate, orange, coconut, coffee, black sesame, maple and another thousand culturally varied ingredients to satisfy our sweet tooth. Dessert is the opportunity to get absolutely carried away in the kitchen so be creative and get out of your rut. Be brave and create something amazing and of course impossible to resist. I happen to be a lemon lover and any dessert of lemon pretty much makes me happy, but then again I love lime desserts too.
I hope you enjoy the recipes listed below and reminder all eggs will be large unless otherwise noted. Enjoy!
Fresh Rhubarb Compote - the most perfect and delicious, simple dessert I make all the time.
7 cups fresh rhubarb, cut into about 1-inch pieces
1 1/4 cups sugar or you can use honey
1/4 cup cold water
1/4 cup fresh orange juice
Into a large saucepan add sugar, water and orange and bring to a boil, stirring to dissolve sugar, then add rhubarb and reduce to simmer and cook rhubarb about 20 to 30 minutes or until rhubarb starts to get very soft and fall apart. Transfer to a bowl and refrigerate until well chilled. If desired, I occasionally add 2 cups fresh strawberries, chopped or fresh raspberries just before the rhubarb is cooked. To serve; add to a bowl just plain, or pour over pound cake slices, top with freshly whipped cream or ice cream, also great on a bowl of plain thick Greek yogurt.
Big Fat Rich Chocolate Cookies
3 oz. unsweetened chocolate, chopped
1 1/2 cups semi sweet chocolate chips (good quality) and divided
8 Tbl. butter, diced
3 eggs
1 cup sugar
1 3/4 cups all purpose flour
1/2 tsp. baking powder
pinch of salt
1/3 cup pecans chopped
Preheat oven to 350 degrees and line a baking sheets with parchment. Into a double boiler melt unsweet chocolate, 1 cup of chips and butter until smooth. Into bowl of electric mixer beat eggs and sugar until thick and pale for about 3 minutes. Reduce speed and stream in melted chocolate. Into a small bowl whisk the flour, baking powder and salt and fold into batter to just combine. Fold in remaining 1/2 cup chips and nuts. Using a 1/4 cup drop batter onto baking sheet about 2-inches apart. With the back of a spoon slightly flatten batter. Bake for about 8 to 12 minutes until puffed and set on top. Remove to cooling racks and leave on baking sheet for 1 minute then transfer to cooling racks.
Yummy Strawberry Bars - these are really easy and good - perfect for picnics and potlucks
1 stick butter, melted
1 egg
1 cup light brown sugar, packed
1 Tbl. pure vanilla extract
1 cup all purpose flour
1/4 tsp. salt
4 oz. cream cheese, soft
2 tsp. fresh lemon zest
1 tsp. fresh lemon juice
1/4 cup sugar
1/3 cup strawberry preserves (good quality) I like using the St. Dalfour brand
1/4 cup slivered almonds
Preheat oven to 350 degrees. Line an 8x8 baking pan with foil and spray with cooking spray. Into a large bowl, add melted butter then whisk in egg, brown sugar and vanilla, Mix in the flour, salt and stir to just combine - see I told you this was easy. Pour batter into pan and smooth the top. Into a bowl beat cream cheese, lemon juice, zest and sugar beating to smooth about 1 minute. Pour the cream cheese mixture over batter and use an offset spatula to smooth. Add the jam in small dollops evenly over cream cheese mixture then use an table knife to swirl jam into cream cheese. Top with almonds. Bake for about 30 minutes and if nuts look like they are getting too browned, lightly cover pan with foil. Remove from oven and place onto cooling rack, the bars will firm up as they cool. Allow to cool almost completely before cutting into. Store leftovers in refrigerator.
Fantastic Banana Pudding - My Mother (Dorothy) and My Combo Banana Pudding - for the love of my life, my husband Jerry. Smooch, nothing says love like making your loved one something they love to eat!
Pudding
6 ripe/firm bananas, sliced into rounds (I like to spritz with a little fresh lemon juice to prevent browning)
4 cups Vanilla wafers, who doesn't love these?
1/2 cup sugar
1/3 cup all purpose flour
2 1/3 cups whole milk
3 egg yolks, beaten
2 Tbl. butter
2 tsp. pure vanilla extract
1 tsp. rum extract (this is the part I love)
Meringue
4 egg whites
1/2 tsp. pure vanilla extract
1/4 tsp. cream of tartar
3/4 cup superfine sugar (if you can't find, just place granulated sugar into food processor and pulse) my mom liked using superfine sugar as she said it didn't make the meringue taste gritty, but you don't have to use, sometime I do and sometimes I don't.
Pudding; line the bottom of a 9x9-inch square baking pan with wafers in a single layer and top with half of the bananas. Repeat with remaining wafers and bananas. Into a bowl whisk the sugar and flour. Into a large saucepan heat the milk on low, but do not boil. Whisk in the sugar mixture and then whisk in the egg yolks. Cook over low heat stirring frequently until custard is thickened like pudding or about 8 to 10 minutes. Whisk in the butter, vanilla and rum. This is a pretty standard banana pudding recipe except for the rum. Pour custard over wafers/bananas and let stand about 20 minutes. Cover and refrigerate to chill. Meringue; into a bowl of eclectic mixer add whites, vanilla and cream of tartar beating on high to form soft peaks about 2 minutes. With mixer running, add sugar 1 Tbl. at a time and beat until smooth, glossy and firm peaks form. Do not overbeat. Spread meringue to edges of pan evenly over pudding and fluff to peaks with a spoon. Use my favorite kitchen tool; a kitchen torch and brown the meringue. Note; another thing I love on top of this pudding is chopped peanut brittle, oh how decadent!
Blackberry Chocolate Cake - easy and delicious
2 (18.25 oz.) packages devils food cake mix (good quality)
6 eggs
1 cup vegetable oil
1 1/3 cups cold water
1 1/4 cup sour cream
Ganache
1 (12 oz.) packages semisweet chocolate chips
1 1/2 cup whipping cream
Glaze
1/2 cup seedless blackberry jam (good quality, I like St. Dalfour)
1/2 cup seedless raspberry jam (good quality)
2 Tbl. raspberry liqueur - if you don't want liqueur use cold water
Frosting
1 (8 oz.) package cream cheese, soft
1/3 cup powdered sugar, sifted
2 cups heavy whipping cream
1 tsp.pure vanilla extract
Garnish
3 1/2 cup pecans, lightly toasted and chopped
1 long thin wooden skewer to hold cakes together
Preheat oven to 350 degrees. Grease 3 (9-inch) round cake pan and line with parchment paper. Into a bowl of electric mixer add cake mix, eggs, water, vegetable oil and sour cream beating until well blended. Pour batter evenly into the prepared baking pans and bake for about 35 to 40 minutes or until pick inserted in center comes out clean. Remove to cooling racks and cool cakes in pans for 15 minutes, then with a sharp thin bladed knife run it around edges of pan to loosen cakes, remove cakes from pan to wire racks and cool completely. Ganache; into a double boiler add chips and whipping cream and whisk constantly to melt to a smooth consistency. Pour into a bowl, cover and chill until mixture begins to thicken. Glaze; place both jams into a small saucepan with liqueur and stir constantly until jams melt. Brush tops of cake layers with jam mixture. Beat the chilled ganache chocolate mixture at medium speed until stiff peaks form about 20 seconds. To assemble; place 1 layer glaze side up on cake platter and spread with half of the chocolate mixture, top with another layer, glaze size down and spread with remaining chocolate mixture. Top with remaining layer glaze side down and secure the cake by inserting a long wooden skewer in center down through the layers, making sure it's the same size as the cakes. Frosting; into a bowl beat cream cheese to soft and fluffy and beat in powdered sugar until smooth, beat in whipping cream and vanilla beating to almost stiff peaks. Lavishly frost the cake with the cream cheese whipping cream mixture on both top and sides and gently press in pecans around sides of cake. Refrigerate. Note: you can garnish top of cake with fresh blackberries if desired and some whole mint leaves.
Luscious Lemon Fluff Bars - another easy one to make, this is one my daughter makes all time time and I love it
Shortbread crust
2 cups all purpose flour
1 cup butter, soft
1/2 cup pecans, finely chopped
1/4 cup sugar
Filling
2 (8 oz.) packages cream cheese, soft
1 cup sugar
1 Tbl. fresh lemon juice
2 tsp. fresh lemon zest
Topping
2 (3.4 oz.) packages instant lemon pudding mix
3 1/4 cup milk
1/4 cup whipping cream
Freshly whipped cream
2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp. pure vanilla extract
Fresh lemon zest, garnish
Preheat oven to 350 degrees. Crust; into a bowl combine flour, soft butter, pecans and 1/4 cup sugar and mix to combine. Press into the bottom of a 9x13 baking pan. Bake for about 20 minutes or until lightly golden brown. Remove from oven and place onto cooling rack to cool. Filling; into a bowl of electric mixer beat cream cheese, sugar, zest and lemon juice to smooth. Spread on top of cooled crust. Topping; into another bowl add pudding mix, milk and cream whisking until slightly thickened about 5 minutes. Pour on top of cream cheese layer and refrigerate at least 2 hours or until set. Whipping cream; into a bowl add whipping cream and whip to just almost stiff peaks, then whip in powdered sugar and vanilla to stiff peaks. Spread this over cream cheese layer after it has set up and garnish with fresh lemon zest. Cut into squares and sprinkle on lemon zest garnish. Note; you can also garnish with fresh raspberries sliced fresh strawberries or blackberries.
Gingerbread Trifles - I really do enjoy making these especially in the fall
Gingerbread
1/2 cup sugar
1/2 cup butter
1 egg
1 cup dark molasses
2 1/2 cups all purpose flour
1 1/2 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. allspice
1/2 tsp. ground cloves
1 Tbl. fresh grated ginger
1/2 tsp. salt
1 cup hot water
Trifle part
1 cup mascarpone cheese, soft
4 Tbl. Amaretto
1/4 cup powdered sugar
1 cup heavy whipping cream
Sliced almonds, lightly toasted
Preheat oven to degrees. Grease a 9-inch square baking pan. Into a bowl of electric mixer cream butter and sugar to fluffy, beat in egg and add molasses. Into a bowl sift the dry ingredients including dry spices. Blend into the wet ingredients adding fresh ginger and hot water stirring well to combine. Pour batter into pan and bake for about 1 hour or until pick inserted in center comes out clean, do not overbake. Remove to cooling rack to cool completely. Trifle; into a bowl of electric mixer combine mascarpone, Amaretto and powdered sugar beating to smooth, beat in heavy cream and whip to almost stiff peaks. To assemble; cut the gingerbread into small squares and place into short wide rimmed glasses or wide wine glasses, using about 1/4 cup gingerbread in each glass on bottom. Add a good dollop of the mascarpone whipped cream mixture, sprinkle of almonds and then another layer of gingerbread, mascarpone and sprinkle of almonds. Cover with plastic wrap and refrigerate about 1/2 before serving. Note; you can also use a lemon curd, fresh raspberries, gingerbread, sliced almonds and whipped cream, OR a pumpkin pudding, freshly whipped cream, gingerbread and pecans. Also, if you don't want to make individual versions use a trifle dish and make a full sized version.
Perfect Little Blueberry Fritters - these are also great for breakfast on a leisurely weekend morning
Batter
2 cups all purpose flour
1/2 cup sugar
2 1/4 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
2 eggs
3/4 cup whole milk
1 tsp. pure vanilla extract
3 Tbl. butter, melted
2 1/2 cups fresh blueberries
1 Tbl. fresh lime zest
Glaze
1 cup powdered sugar, sifted
2 Tbl. fresh lime juice
Fritters; into a bowl combine flour, sugar, baking powder, salt and cinnamon whisking to combine. Into a smaller bowl whisk the eggs, milk, vanilla and butter. Stir in the dry ingredients into wet just to combine. Fold in berries and zest. To fry batter; use a large Dutch oven and fill with about 3-inches of vegetable oil heating to 375 degrees. Carefully drop the fritter batter by spoonfuls into hot oil and cook until golden brown on bottom then flip over. Remove to cooling rack set on top of baking sheet. Continue fry remaining fritters. Glaze; into a bowl add powdered sugar and whisk in juice to drizzle consistency. Dip the fritters into glaze and place back onto rack. These are best eaten while still warmish, but if they cool off they are still delicious.
Chocolate Peanut Butter No Bake - great easy recipe for kids to make, this recipe comes from my older sister, Sandy
22 Oreo cookies, divided
5 Tbl. butter, soft
1 (8 oz.) package cream cheese, soft
1/2 cup creamy peanut butter
1 cup powdered sugar, sifted
1 (16 oz.) container Cool Whip, thawed
20 miniature peanut butter cups, chopped
1 cup whole milk
1 (3.9 oz.) package instant chocolate pudding
Honey roasted peanuts, rough chop, garnish
Crush 17 of the cookies and toss with butter. Press into a 9-inch square baking pan. Into a bowl of electric mixer beat cream cheese, peanut butter and powdered sugar until smooth. Fold in half of the Cool Whip and spread over Oreo crust. Sprinkle with the chopped peanut butter cups. Into a bowl of electric mixer beat the milk and pudding mix for a couple of minutes. Let stand for about 2 minutes to set. Fold in the remaining Cool Whip to chocolate mixture. Spread this over peanut butter cups and crush remaining cookies and sprinkle over top. Cover and chill for about 4 hours. Top with honey peanuts. Cut into squares and enjoy!
Delicious Apple Caramel Cake
4 large crisp sweet apples, peeled, cored, quartered and thinly sliced
1 Tbl. fresh lemon juice
1 cup sugar, divided
3/4 cup all purpose flour
1 tsp. apple pie spice
pinch of salt
3 eggs
1 tsp. pure vanilla extract
Caramel sauce
1 cup brown sugar, packed
1/2 cup heavy whipping cream
4 Tbl. butter
pinch of salt
1 Tbl. pure vanilla extract
Sauce; into a saucepan add sugar, cream, butter and salt over medium low and cook whisking for about 7 minutes until slightly thickened. Add the vanilla and continue cooking abut 2 more minutes until it thickens a bit more. Turn off heat and cool slightly. Store any leftovers in jar in refrigerator. Cake; preheat oven to 350 degrees. Grease bottom and sides of a 8-inch springform pan and line bottom with parchment. Place onto a baking sheet. Into a large bowl add apples and toss with lemon juice and 2 Tbl. of sugar, let stand 15 minutes. Into another bowl whisk the flour, apple pie spice and salt. Into a bowl of electric mixer beat eggs with 3/4 cup sugar about 10 minutes. Add vanilla and then fold in dry ingredients. Spread apples in pan in an even layer and drizzle over caramel sauce then pour batter evenly over. Let batter stand about 5 minutes. Place springform onto baking sheet and bake about 1 hour or until golden brown and pick inserted in center comes out clean. Remove to cooling rack for about 15 minutes then run a thin bladed knife around edge of cake. Let cool and then release from springform pan, placing onto serving platter. You can drizzle more caramel sauce over the top to serve, or serve with freshly whipped cream or vanilla ice cream.
Orange White Chocolate Bars - so very good - these go quickly so make a couple of batches
6 Tbl. butter
8 oz. white chocolate, rough chopped (good quality)
1/2 cup sugar
1 beautiful juicy orange, juiced and zested
2 eggs
1 tsp. pure vanilla extract
1 3/4 cups all purpose flour
1/2 tsp. baking powder
pinch of salt
1 tsp. poppy seeds
Glaze
3 Tbl. whole milk
2 Tbl. fresh orange juice
2 cups powdered sugar, sifted
1 tsp. pure vanilla extract
pinch of salt
Preheat oven to 350 degrees. Into a saucepan over medium add butter and white chocolate and melt stirring constantly for about 5 minutes until smooth. Remove from heat and pour into a large mixing bowl cooling for about 10 minutes. Line bottom and sides of a 9-inch square baking pan with parchment leaving an overhang on all sides. Whisk the granulated sugar into the cooled butter/chocolate mixture then whisk in orange juice, zest and eggs whisking until smooth, whisk in vanilla. Into another bowl whisk the flour, baking powder, salt and poppy seeds. Gently fold the dry ingredients into wet. Pour batter in pan and bake about 35 to 40 minutes. If browning too quickly loosely place some foil on top of bars. Remove to cooling rack. Glaze; combine ingredients into a saucepan over low whisking to smooth consistency. Remove from heat and pour over cooled bars and let glaze set up which should only take about 15 minutes. Cut into squares. If you have any leftovers, they go fast store in airtight container.
Banana Cheesecake
Crust
2 cups gingersnap crumbs, crushed
1/2 cup butter, melted
Cheesecake
4 (8 oz.) packages cream cheese, soft
2/3 cup sugar
4 eggs
2 medium ripe bananas, mashed
2 tsp. pure vanilla extract
2 tsp. fresh lemon zest
1 tsp. fresh lemon juice
1 cup sour cream
Topping
1/3 cup butter
1/3 cup brown sugar
1/4 dark corn syrup
1/4 cup bourbon
4 firm ripe bananas, sliced about 1/2-inch thick on diagonal
1/2 cup pecans, lightly toasted and rough chopped
Preheat oven to 325 degrees. Crust; Into a bowl add crumbs and mix in butter. Place into the bottom and slightly up the sides of a 9-inch spring form pan, patting evenly. Bake for about 10 minutes, then remove to cooling rack. With heavy duty foil take a large piece and fold in half then wrap around the pan with crust and up sides. Cheesecake; into a bowl of electric mixer beat cream cheese and sugar to smooth, add eggs and beat after each addition, do not overbeat. Fold in mashed bananas, vanilla, lemon zest, and juice, then stir in sour cream. Pour into prepared crust and transfer to a large roasting pan. Carefully add boiling hot water about 1-inch up sides of cheesecake pan careful not to get any water into cheesecake. Place into oven and bake about 1 hour 30 minutes. Turn off oven and let cool in oven for about 15 minutes, then carefully remove roasting pan from oven and with hot pads carefully remove cheesecake to cooling rack. Let cool then cover with foil and place in refrigerator for a few hours to completely cool. Uncover and remove from springform pan onto serving plate. Sauce; into a saute pan add butter to melt, then add brown sugar and corn syrup. When sugar dissolves increase heat and cook stirring until smooth and thick about 3 minutes. Remove from heat and add bourbon, place back on heat and cook about 2 more minutes. Add bananas and toss gently to coat cooking about 1 minute. Slice your cheesecake, place on serving plates and pour sauce over top.
Cherry Chocolate Ice Cream
2 cups pitted ripe sweet cherries
3.4 cup whole milk
1 3/4 cups whipping cream
1/2 cup sugar
pinch of salt
1 tsp. fresh lemon juice
2 Tbl. rum
6 oz. bittersweet chocolate, finely chopped (keep in freezer until ready to use)
Into a large saucepan over medium heat, add cherries, milk, 1 cup of cream, sugar and salt. Cook until mixture is below boiling then lower heat to simmer and let sit for 15 minutes. Remove from heat and using an immersion blender puree. Be careful as this is a hot liquid and you don't want to get splattered. Place the puree mixture into a large bowl and stir in remaining cream. Chill for a few hours to become completely cold. Stir in lemon juice and rum, place into an ice cream maker and process according to your ice cream makers instructions. Once ice cream is done churning it will be soft, gently fold in the finely chopped chocolate and place ice cream into an airtight container and place in freezer about 2 hours before serving. Serve with shortbread cookies for a delicious treat.
Gooey Chocolate Bars - my daughter Brittany sent me this recipe
Crust
6 Tbl. butter
2 Tbl. sugar
2/3 cup all purpose flour
1/4 cup dark cocoa powder (good quality)
Filling
40 Rolo candies, halved (mmmm, the best part as I love these)
8 Tbl. butter
1 (14 oz.) can sweetened condensed milk
1/4 cup sugar
Topping
4 oz. bittersweet chocolate, chopped
1 Tbl. heavy cream
Crust; preheat oven to 350 degrees and line an 8x8 baking pan with parchment. Into a food processor add butter, sugar, flour and cocoa. Pulse to form a soft ball. Press dough into pan evenly. With a fork prick the crust several times and bake for about 25 minutes, remove to cooling rack and cool completely. When cool spread half of the Rolo candies over crust. Filling; into a saucepan melt butter over low and add sugar and condensed milk. Bring to a boil stirring constantly and cook an additional 5 minutes until it thickens and changes color. Pour half of this over the crust with Rolo candies then top with the remaining Rolo candies and cover with remaining filling. Let cool completely. Topping; melt the chocolate over a double boiler and mix in heavy cream, pour this over cold caramel and set before cutting into these yummy bars.
Southern Praline Cake - and darlin you do know I love anything Southern!
1 cup pecans, lightly toasted and rough chopped
1 cup butter, soft
1 (8 oz.) package cream cheese, soft
2 cups dark brown sugar, packed
4 eggs
2 1/2 cups all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 (8 oz.) container sour cream
2 tsp. pure vanilla extract
Icing
1 cup light brown sugar, packed
1/2 cup butter
1/4 cup whipping cream
1 cup powdered sugar, sifted
1 tsp. pure vanilla extract
Preheat oven to 350 degrees. Cake; into a bowl of electric mixer beat butter and cream cheese until creamy. Add brown sugar and beat to combine, add eggs and beat well after each addition. Sift the flour, baking soda, baking powder and salt and add to butter mixture alternating with sour cream and ending with flour mixture. Beat well after each addition. Stir in pecans and vanilla and spoon batter into a greased and floured 12 cup bundt pan. Bake for 1 hour and 15 minutes or until pick inserted in center comes out clean. Remove to cooling rack and cool 15 minutes then remove from pan to cool completely. Icing; into a saucepan add sugar, butter and cream and bring to a boil whisking constantly about 1 minute. Remove from heat and whisk in powdered sugar and vanilla to smooth. Stir gently for 5 minutes or until mixture begins to cool and thickens slightly. Spoon icing over cake.
Blueberry Sorbet
2 cups fresh blueberries
1 cup buttermilk
1/2 cup sugar
1 Tbl. fresh lemon juice
1/2 tsp. pure vanilla extract
Into a blender add ingredients and blend until smooth. Pour into a 9-inch baking pan, cover and freeze until firm about 5 hours. Process frozen sorbet in a blender to smooth, cover and freeze another 4 hours then dish up and serve.
Butterscotch Cookies - mmmmm and my husband loves these
1/2 cup butter, soft
1 1/2 cups brown sugar, packed
2 eggs
1 cup half and half
1 tsp. white vinegar
2 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. cinnamon
1/2 tsp. salt
1 tsp. pure vanilla extract
1 1/2 cups butterscotch chips (good quality)
Preheat oven to 350 degrees. Into a bowl of electric mixer beat butter and sugar to fluffy, add eggs and beat well after each addition. Into a small bowl sift the dry ingredients together and add to butter mixture beating to combine. Into another bowl add the half and half with the vinegar and mix well. Add this to the creamed mixture with vanilla, stir in chips. Onto baking sheets add spoonfuls of batter 2-inches apart and bake for about 10 to 12 minutes. Remove to cooling rack. Note; you can also add chopped pecans to these cookies if desired.
Frosted Red Velvet Brownies
1 (4 oz.) bittersweet chocolate baking bar, chopped
3/4 cup butter
2 cups sugar
4 eggs
1 1/2 cups all purpose flour
Red food coloring
1 1/2 tsp. baking powder
1 tsp. pure vanilla extract
pinch of salt
Frosting
1/2 cup butter, soft
1 tsp. pure vanilla extract
4 oz. white chocolate, good quality
1 Tbl. heavy whipping cream
2 1/2 cups powdered sugar, sifted
White or dark chocolate curls (garnish)
Preheat oven to 350 degrees. Line the bottom and sides of a 9-inch square baking pan with foil allowing 3-inches to extend over sides, then grease foil. Into a bowl over double boiler add chocolate and melt with butter until smooth, stirring occasionally. Whisk in the sugar then eggs whisking after each addition. Gently stir in flour, food coloring (to achieve that beautiful reddish color), baking powder, vanilla and salt. Pour mixture into prepared pan and bake for about 45 to 50 minutes or until wooden pick interred in center comes out clean. Do not overbake. Remove to cooling rack to cool completely. Frosting; Over a double boiler melt the white chocolate. Into a bowl of electric mixer beat butter until fluffy then beat in vanilla, add powdered sugar scraping down sides of bowl. Add the melted chocolate and beat until incorporated then beat in the cream until desired consistency. To frost; lift the brownies from pan using foil as handles, the remove foil. Pile on the frosting and frost, topping with either white or dark chocolate curls.
A Very Sinful Chocolate Cake
Cake
1 cup whole milk
4 oz. unsweetened chocolate, finely chopped
2 cups all purpose flour
pinch of salt
1 tsp. baking soda
1 cup dark brown sugar, packed
1 cup sugar
1 cup Crisco
3 eggs
1 tsp. pure vanilla extract
Frosting
2 oz. unsweetened chocolate, finely chopped
2 cups sugar
1/2 cup whole milk
1/4 cup light corn syrup
8 Tbl. butter
pinch of salt
1 tsp. pure vanilla extract
Preheat oven to 350 degrees. Cake; into a large saucepan add milk and bring to a boil. Remove from heat and add chocolate and cover set aside for about 5 minutes. Stir until smooth. Grease and flour 3 (9-inch) cake pans. Into a bowl whisk the flour and salt. Dissolve baking soda in 1/3 cup hot water. Into a bowl of electric mixer beat sugars and shortening to fluffy. Add eggs beating well after each addition until smooth. Add flour and chocolate mixture alternating beginning and ending with flour mixture beating to smooth. Beat in soda, water and vanilla. Divide batter evenly among pans and bake for about 30 minutes or until pick inserted in center comes out clean. Remove from oven and cool for 10 minutes on wire rack. Then with a sharp bladed knife run around edges of pans and remove cakes from pans and cool completely on wire racks. Frosting; into a saucepan over medium high add chocolate, sugar, milk, corn syrup, butter and salt cooking to 220 on a candy thermometer. Pour icing into a bowl of electric mixer and beat on medium until slightly cooled. Add vanilla and increase speed to high and beat until thickened and spreadable. Place 1 cake on cake stand and spread on some frosting, cover with second cake and spread on some more frosting. Cover with last cake and spread frosting on top and sides of cake.
Pineapple Bundt Cake - a recipe of my mom's
1 (20 oz.) can crushed pineapple, reserve juices
1 (15.25 oz.) yellow cake mix (good quality)
1 (3.4 oz.) package instant vanilla pudding
3/4 cup vegetable oil
4 eggs
1 Tbl. pure vanilla extract
1/2 tsp. rum extract
1 cup powdered sugar
1 Tbl. butter, melted
1/2 cup pecans, chopped and lightly toasted (dust with a little flour as this keeps them from falling to bottom of cake)
Glaze
1 cup powdered sugar, sifted
2 Tbl. butter, melted
1 tsp. whipping cream
1/2 tsp. rum extract
Preheat oven to 350 degrees. Spray a 12 cup bundt pan with PAM cooking spray. Drain pineapple. Into a bowl of electric mixer add dry cake mix, dry pudding mix, eggs, oil and 3/4 cup of pineapple juice mixing to combine for a couple of minutes. Mix in vanilla and rum extract and then fold in crushed pineapple and nuts. Pour batter into prepared pan and bake about 40 to 45 minutes or until pick inserted in center comes out clean, please do not overbake. Allow cake to cool in pan about 30 minutes, then invert. Glaze; into a bowl whisk the rum extract, powdered sugar, cream and melted butter whisking to combine. Invert cake onto serving platter and drizzle over glaze.
Truffles - perfect for the holidays or really anytime
1 (16 oz.) white chocolate, divided and good quality
4 oz. cream cheese, soft
1/4 cup powdered sugar, sifted
1/4 tsp. freshly grated nutmeg
1/2 tsp. rum extract
Into a bowl of electric mixer cream together cream cheese to fluffy then add powdered sugar, nutmeg and rum extract. Into a double boiler add 8 oz. of chocolate and melt until smooth. Add the chocolate mixture to cream cheese mixture and beat to smooth. Refrigerate about 2 hours or until slightly firm. Melt the remaining chocolate over a double boiler. Remove cream cheese mixture and scoop out rolling into 1-inch balls. Roll each ball into melted white chocolate and place onto baking sheet lined with parchment paper. You can also add some sprinkles if desired - I like the pearlized sugar sprinkles.
Spice Cake - one of my favorites
2 cups all purpose flour
2 tsp. baking soda
pinch of salt
1 stick butter
1 cup sugar
1 2/3 cups chunky applesauce
2 tsp. pumpkin spice
1/2 tsp. ground cloves
1 tsp. ground ginger
1/4 tsp. freshly ground nutmeg
1 tsp. pure vanilla extract
2 eggs
1 cup dark raisins (soaked in bourbon)
Caramel Icing
1/2 cup butter
1/2 cup brown sugar, packed
1/3 cup whole milk
2 1/4 cups powdered sugar, sifted
1 tsp. pure vanilla extract
1/4 cup walnuts or pecans, chopped
Preheat oven to 350 degrees. Butter and flour a 9-inch springform pan. Into a bowl whisk the flour, baking soda and salt. Into a large saucepan over medium melt the butter and remove from heat stirring in the sugar, applesauce, pumpkin pie spice, ginger, cloves, nutmeg, vanilla and eggs. Mix in the flour mixture to just combine. Drain raisins and save bourbon to whisk into freshly whipped cream if desired) and stir into batter. Pour into prepared pan and bake about 35 to 40 minutes. Remove to cooling rack to cool for 10 minutes, then using a thin bladed knife, loosen cake around edges of pan and invert to serving plate. Frosting; into a saucepan melt butter over low and add brown sugar and boil over low heat for 2 minutes stirring constantly. Add milk and bring to a boil. Cool to lukewarm. Into a large bowl add powdered sugar and add the butter mixture and beat with mixer to smooth. Pour over cake and top with nuts if desired. Serve with ice cream or freshly whipped cream that you have added some powdered sugar to and the leftover bourbon (about 1 Tbl.), beating to almost stiff peaks.
Everyones Favorite Luscious Rich Lava Cakes and I love mine with raspberry sauce - my dad's favorite (another great cake from the mid 80's that every restaurant anywhere you went had on the menu)
2 Tbl. butter
8 oz. bittersweet chocolate, rough chop
3/4 cup butter
3 eggs
3 egg yolks
1/3 cup sugar
1 tsp. pure vanilla extract
1 Tbl. all purpose flour
Powdered sugar, for dusting
Freshly whipped cream (garnish) if desired
Raspberry Sauce
2 cups fresh raspberries
1 tsp. fresh lemon juice
1 3/4 cups cold water
1/4 cup sugar
4 tsp. cornstarch
1 Tbl. cold water
With the 2 Tbl. butter, grease six (8 oz.) ramekins and place into a larger baking pan. Into a large saucepan combine chocolate and 3/4 cup butter, cooking over low and stirring until chocolate melts, remove pan from heat and set aside. Into a large mixing bowl of electric mixer beat eggs, egg yolks, sugar and vanilla on high for about 10 minutes until thick and lemon colored. Fold one-third of the melted chocolate mixture into the egg mixture (tempering) and then fold in remaining chocolate mixture and flour into the egg mixture. Spoon evenly the batter into the ramekins. Bake for about 12 minutes or until cake edges feel firm. Cool in ramekins on wire rack for about 3 minutes, then using a thin bladed knife loosen cakes from sides of ramekins and invert each onto onto dessert plates. Sift on powdered sugar and garnish with fresh raspberries. Sauce; into a saucepan add raspberries, lemon juice, water and sugar and bring to a boil, reduce heat and simmer for about 30 minutes. Place a wire sieve over a bowl and pour in sauce pressing raspberries with the back of a spoon into bowl, discard seeds. Pour sauce back into saucepan. Combine cornstarch and water into a small bowl and stir to combine. Add cornstarch mixture to raspberry mixture and cook stirring constantly over medium heat until comes to a boil and cook about 1 minute. Remove from heat and cool. After sauce is cooled pour a drizzle over warm cakes.
Lemon Blueberry Shortbread Cookies - I love shortbread especially lemon! These are great served with fresh raspberry or blueberry sorbet
1 1/4 cup all purpose flour
2 Tbl. sugar
1/2 cup cold butter, cut into chunks
pinch of salt
1 tsp. fresh lemon zest
1/4 cup dried blueberries (make sure the package is fresh)
Glaze
1 cups powdered sugar, sifted
1 Tbl. fresh lemon juice
1 Tbl. cold water
Fresh lemon zest, garnish if desired
Preheat oven to 325 degrees. Into a large bowl combine sugar and zest, rubbing zest with your clean fingers to release the oils. Cut in the butter with pastry cutter until mixture resembles coarse crumbs. Stir in dried blueberries and using our hands start squeezing the dough together until it comes together in a ball. Onto a lightly floured work surface roll out dough to about 3/4-inch thickness and cut with rounds placing onto parchment lined baking sheet. Re-roll scraps and continue cutting. Bake for about 20 to 25 minutes and remove to cooling rack. Glaze; combine all ingredients into a bowl ans whisk to combine to smooth consistency. When cookies are cooled drizzle over tops and garnish with lemon zest if desired.
Chocolate and Orange Cakes - two of the best combos ever!
3 Tbl. water
12 eggs, separated
2 cups sugar
2 tsp. fresh orange zest
3 1/2 sticks butter, soft
1 cup all purpose flour, sifted
14 oz. semisweet chocolate, rough chopped
Whipped Cream
1 cup heavy whipping cream
1/4 cup powdered sugar
splash of orange liqueur or to your taste
Preheat oven to 325 degrees. Grease the bottom and sides of a 10-inch springform pan. Tap in a couple of tablespoons of sugar around bottom and sides and tap out excess. Into a bowl of electric mixer beat egg yolks with sugar until thick and pale or about 10 minutes. Place the chocolate and 3 Tbl. water into double boiler and melt whisking to smooth. If chocolate gets too thick whisk in a Tbl. of water or more and let cool slightly. Fold in the warm chocolate to egg mixture then stir in softened butter and orange zest. Fold in flour and mix gently. Into a bowl of electric mixer (be sure bowl is clean and perfectly dry) add egg whites and beat to stiff, then stir in a large spoonful of the chocolate mixture into beaten egg whites. Mix well and pour this back into chocolate mixture, folding gently so all of the egg whites are incorporated, but not overmixed. Pour batter in pan, place on middle rack and bake for about 1 hour 20 minutes or until cake tester comes out clean. Remove to cooling rack and cool 15 minutes, gently run a thin sharp bladed knife around edges of cake and remove outer rim of springform. Allow cake to cool completely and refrigerate. When ready to serve add dollops of freshly whipped cream. Whipped cream; into a bowl of electric mixer beat cream to almost stiff peaks, add powdered sugar and orange liqueur and beat a couple more minutes. Note: when adding the liqueur you just want a nice fresh taste not an overwhelming taste of liqueur.
Blackberry Cake - this one is topped with almonds
Cake
1 cup butter, soft
3/4 cup sugar
3 eggs
2 tsp. pure vanilla extract
1/2 cup thick plain Greek yogurt
2 cups all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/4 cups fresh blackberries
Topping
1/2 cup sliced almonds, lightly toasted
2 Tbl. sugar
Preheat oven to 350 degrees. Grease a 9-inch springform pan and line bottom with parchment. Into a bowl of electric mixer cream butter to fluffy, add sugar and beat to fluffy. Add eggs beating after each addition and scrape down sides of bowl. Add vanilla and yogurt to combine. Into a bowl whisk the flour, baking powder, baking soda and salt and add to batter mixing to combine. Add batter to pan and sprinkle berries evenly over top. Place pan onto baking sheet and bake for about 30 minutes. Remove and sprinkle on almonds the sprinkle on sugar. Bake and additional 25 minutes or until pick inserted in center comes out clean. If you notice almonds getting too browned lightly top cake with a piece of foil. Remove from oven to cooling rack and cool 15 minutes then with a thin bladed knife run it around edges of cake. Allow to cool completely before removing cake from springform. If desired you can dust cooled cake with powdered sugar or serve with ice cream or freshly whipped whip cream.
Rhubarb Tart - rhubarb, one of my very favorite things to eat, mmmmm
Crust
1 cup all purpose flour
2 Tbl. sugar
1/2 cup cold butter, cut into pieces
Filling
4 egg yolks
1 1/4 cups sugar
1/4 cup all purpose flour
1/2 cup heavy whipping cream
3 1/4 cups fresh rhubarb, diced
Meringue
4 egg whites
1/2 cup sugar
pinch of cream of tartar - make sure it's fresh
Preheat oven to 325 degrees. Add the crust ingredients to a bowl and using a pastry cutter cut butter into flour and sugar until it resembles coarse meal. Press crust into a tart pan and with a fork dock the crust on bottom and bake for about 15 to 20 minutes. Remove from oven and allow to cool for about 5 minutes. Increase heat to 350 degrees. Filling; into a bowl combine all ingredients and mix well spoon over baked crust. Bake for about 40 minutes or until filling is set. Meringue; into a bowl of electric mixer beat egg whites until soft peaks the gradually add sugar and cream of tartar beating to stiff peaks. Spoon meringue over hot filling and using the back of a spoon make little peaks. Also make sure meringue is completely to the edges of tart. Place back in oven for about 10 minutes or until lightly golden brown. Remove to cooling rack to cool.
Rich Chocolate, Chocolate Pie - another of my dad's very favorites and he requested this almost every time they visited
Crust
1 1/2 cups all purpose flour
3 Tbl. unsweetened cocoa powder (good quality)
2 Tbl. brown sugar, packed
1/2 tsp. salt
1/2 cup butter, cut into pieces
5 Tbl. cold water
Filling
2 cups heavy whipping cream
6 oz. (70%) dark chocolate, chopped
1 cup sugar
6 egg yolks, lightly beaten
3 Tbl. strong brewed coffee
1 tsp. pure vanilla extract
Freshly whipped cream
1 cup heavy whipping cream
1/4 cup powdered sugar, sifted
1 tsp. pure vanilla extract
Garnish; chocolate curls from dark chocolate bar
Preheat oven to 450 degrees. Crust; into a food processor combine flour, cocoa, brown sugar and salt. Process to just combine. Add butter and cover and process by pulsing until butter pieces are pea size. With motor running add water so dough just comes together. Remove dough and gently knead to hold together and pat into a disk. Onto a lightly floured work surface roll dough to a 12-inch circle and unroll into a 9-inch glass pie plate, easing dough. Trim pastry and fold under any extra pasty even with edge of pie plate. Prick the bottom/sides of pastry with a fork. Crimp edges of shell and line with foil. Bake for 8 minutes and remove foil. Remove and cool on wire rack. Filling; into a large saucepan combine whipping cream, chocolate and sugar, stirring and cooking over medium for about 10 minutes or until mixture comes to a boil and thickens, whisking with whisk if needed. Gradually stir about half of the hot mixture into egg yolks (tempering) and then return yolk mixture back to saucepan cooking about 2 minutes. Remove from heat and stir in coffee and vanilla, cooling slightly. Pour warm filling into baked crust and cover with plastic wrap for at least 8 hours. Whipping cream; into a bowl of electric mixer add whipping cream and whip to almost stiff peaks, add powdered sugar and vanilla and beat for a couple of minutes. To serve; either add soft pillowy clouds of whipped cream over entire chilled pie and garnish with chocolate curls or cut wedges of pie and top with whipped cream and garnish with chocolate curls. If you want something like wine to serve with this pie I suggest a Tawny Port, or late harvest zinfandel or even Cognac (this is what my brother-in-law Joe would want, he is a Cognac man).
Strawberry Scones with Lime Curd - not only are these good for after dinner dessert, they are good for breakfast or a mid-afternoon snack with hot coffee or hot tea. You can also make them into a petite version.
2 cups all purpose flour
1/2 cup sugar
2 tsp. baking powder
1/4 tsp. salt
1/3 cup cold butter, grated
2/3 cup whipping cream
1 1/4 cups fresh strawberries, diced
1 Tbl. fresh lime zest
Lime Curd
3 eggs
3/4 cup sugar
pinch of salt
1/2 cup fresh lime juice
zest of 1 large lime
4 Tbl. unsalted butter, diced
Curd; into a saucepan add eggs, sugar, salt, juice and zest and whisk to combine. Turn on heat to low and stir constantly with a wooden spoon until mixture thickens about 5 minutes. Turn to medium low and add butter stirring until smooth. Remove from heat and chill. Scones; preheat oven to 400 degrees and line a baking sheet with parchment paper. Into a bowl stir the flour, 1/2 cup sugar, baking powder and salt. Using a fork mix in the grated butter until mixture is crumbly. Stir in cream and berries until dough comes together. Add more cream 1 Tbl. at a time if needed. Do not overmix. Onto a floured work surface add dough and pat into a 1-inch thick round. Slice with a sharp knife into thick triangles and place onto baking sheet. Bake for about 15 to 17 minutes then transfer to cooling rack. Serve scones with lime curd and a dusting of sifted powdered sugar.
1/2 tsp. baking powder
1/4 tsp. baking soda
pinch of salt
1 cup white chocolate chips (good quality)
1 cup dried cranberries - make sure they are moist and fresh
Preheat oven to 350 degrees. Into a bowl of electric mixer cream butter and brown sugar. Add the egg and vanilla and orange mixing to combine. Into a bowl whisk the baking powder, baking soda, salt and flour and mix into bowl with butter mixture to combine. Stir in chocolate chips and cranberries. Pour into a lightly sprayed 13x9 baking pan and bake for about 15 to 20 minutes. Remove to cooling rack to cool before cutting. Note; you can also make an orange glaze to drizzle over these delicious bars. Note: dust chips and cranberries lightly with flour so they don't sink to bottom of pan when baking.
Lovely Lavender and Lemon Cake - when cooking with lavender use only "organic" and not sprayed. If you don't grow lavender you can find culinary lavender in baking shops or on-line, be sure to always use sparingly or your baked goods will taste like lavender soap and we don't want that.
2 sticks butter, soft
2 cups sugar
4 eggs, room temp.
1/3 cup fresh lemon zest
3 cups all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/4 cup fresh lemon juice
3/4 cup whole milk
1 tsp. pure vanilla extract
Syrup
1/2 cup honey
1/2 cup fresh lemon juice
1/2 to 1 Tbl. dried culinary lavender
Glaze
2 cups powdered sugar, sifted
3 1/2 Tbl. fresh lemon juice
Preheat oven to 350 degrees. Cake; grease and flour 2 (8 1/2-inch) loaf pans. Line the bottoms with parchment paper which you have also greased. Into a bowl of electric mixer cream butter and sugar until light and fluffy. Add eggs beating after each addition and scraping down sides of bowl, then beat in lemon zest. Into a bowl sift the flour, baking powder, baking soda and salt. Into another bowl combine buttermilk, lemon juice and vanilla. Add the flour and buttermilk mixtures alternating and ending with flour mixture. Divide batter between pans and bake for about 45 minutes to 1 hour or until tester comes out clean. Syrup; into a saucepan add honey and water and stir to combine bringing to a boil. Reduce to low and add lavender (add a little lavender and taste and if you want more add remaining) add vanilla simmering for about 10 minutes until mixture starts to thicken. Let cool slightly and pour through a strainer to remove lavender, discard lavender. Remove cakes from oven and allow to cool on racks for 10 minutes before removing from pans. Set on cooling rack with parchment under racks. Poke a few holes in tops of cakes with toothpick and spoon the lemon syrup over them. Cool completely. Glaze; combine into a bowl the powdered sugar and whisk in the lemon juice to smooth. Pour over cakes drizzling down the sides. Let the glaze set up on the cakes before slicing. I like to serve with a big fluffy dollop of freshly whipped cream.
Bon Appetit
"Every word or act we can't forgive is a word or act we are bound to relive." - Shellie Rushing Tomlinson (author)
Cookies are made of butter and love - Norwegian Proverb
There are four basic food groups; milk chocolate, dark chocolate, white chocolate and chocolate truffles - author unknown
Seize the moment. Remember all those women on the Titanic who waved off the dessert cart. - Erma Bombeck
I hope you enjoy the recipes listed below and reminder all eggs will be large unless otherwise noted. Enjoy!
Fresh Rhubarb Compote - the most perfect and delicious, simple dessert I make all the time.
7 cups fresh rhubarb, cut into about 1-inch pieces
1 1/4 cups sugar or you can use honey
1/4 cup cold water
1/4 cup fresh orange juice
Into a large saucepan add sugar, water and orange and bring to a boil, stirring to dissolve sugar, then add rhubarb and reduce to simmer and cook rhubarb about 20 to 30 minutes or until rhubarb starts to get very soft and fall apart. Transfer to a bowl and refrigerate until well chilled. If desired, I occasionally add 2 cups fresh strawberries, chopped or fresh raspberries just before the rhubarb is cooked. To serve; add to a bowl just plain, or pour over pound cake slices, top with freshly whipped cream or ice cream, also great on a bowl of plain thick Greek yogurt.
Big Fat Rich Chocolate Cookies
3 oz. unsweetened chocolate, chopped
1 1/2 cups semi sweet chocolate chips (good quality) and divided
8 Tbl. butter, diced
3 eggs
1 cup sugar
1 3/4 cups all purpose flour
1/2 tsp. baking powder
pinch of salt
1/3 cup pecans chopped
Preheat oven to 350 degrees and line a baking sheets with parchment. Into a double boiler melt unsweet chocolate, 1 cup of chips and butter until smooth. Into bowl of electric mixer beat eggs and sugar until thick and pale for about 3 minutes. Reduce speed and stream in melted chocolate. Into a small bowl whisk the flour, baking powder and salt and fold into batter to just combine. Fold in remaining 1/2 cup chips and nuts. Using a 1/4 cup drop batter onto baking sheet about 2-inches apart. With the back of a spoon slightly flatten batter. Bake for about 8 to 12 minutes until puffed and set on top. Remove to cooling racks and leave on baking sheet for 1 minute then transfer to cooling racks.
Yummy Strawberry Bars - these are really easy and good - perfect for picnics and potlucks
1 stick butter, melted
1 egg
1 cup light brown sugar, packed
1 Tbl. pure vanilla extract
1 cup all purpose flour
1/4 tsp. salt
4 oz. cream cheese, soft
2 tsp. fresh lemon zest
1 tsp. fresh lemon juice
1/4 cup sugar
1/3 cup strawberry preserves (good quality) I like using the St. Dalfour brand
1/4 cup slivered almonds
Preheat oven to 350 degrees. Line an 8x8 baking pan with foil and spray with cooking spray. Into a large bowl, add melted butter then whisk in egg, brown sugar and vanilla, Mix in the flour, salt and stir to just combine - see I told you this was easy. Pour batter into pan and smooth the top. Into a bowl beat cream cheese, lemon juice, zest and sugar beating to smooth about 1 minute. Pour the cream cheese mixture over batter and use an offset spatula to smooth. Add the jam in small dollops evenly over cream cheese mixture then use an table knife to swirl jam into cream cheese. Top with almonds. Bake for about 30 minutes and if nuts look like they are getting too browned, lightly cover pan with foil. Remove from oven and place onto cooling rack, the bars will firm up as they cool. Allow to cool almost completely before cutting into. Store leftovers in refrigerator.
Fantastic Banana Pudding - My Mother (Dorothy) and My Combo Banana Pudding - for the love of my life, my husband Jerry. Smooch, nothing says love like making your loved one something they love to eat!
Pudding
6 ripe/firm bananas, sliced into rounds (I like to spritz with a little fresh lemon juice to prevent browning)
4 cups Vanilla wafers, who doesn't love these?
1/2 cup sugar
1/3 cup all purpose flour
2 1/3 cups whole milk
3 egg yolks, beaten
2 Tbl. butter
2 tsp. pure vanilla extract
1 tsp. rum extract (this is the part I love)
Meringue
4 egg whites
1/2 tsp. pure vanilla extract
1/4 tsp. cream of tartar
3/4 cup superfine sugar (if you can't find, just place granulated sugar into food processor and pulse) my mom liked using superfine sugar as she said it didn't make the meringue taste gritty, but you don't have to use, sometime I do and sometimes I don't.
Pudding; line the bottom of a 9x9-inch square baking pan with wafers in a single layer and top with half of the bananas. Repeat with remaining wafers and bananas. Into a bowl whisk the sugar and flour. Into a large saucepan heat the milk on low, but do not boil. Whisk in the sugar mixture and then whisk in the egg yolks. Cook over low heat stirring frequently until custard is thickened like pudding or about 8 to 10 minutes. Whisk in the butter, vanilla and rum. This is a pretty standard banana pudding recipe except for the rum. Pour custard over wafers/bananas and let stand about 20 minutes. Cover and refrigerate to chill. Meringue; into a bowl of eclectic mixer add whites, vanilla and cream of tartar beating on high to form soft peaks about 2 minutes. With mixer running, add sugar 1 Tbl. at a time and beat until smooth, glossy and firm peaks form. Do not overbeat. Spread meringue to edges of pan evenly over pudding and fluff to peaks with a spoon. Use my favorite kitchen tool; a kitchen torch and brown the meringue. Note; another thing I love on top of this pudding is chopped peanut brittle, oh how decadent!
Blackberry Chocolate Cake - easy and delicious
2 (18.25 oz.) packages devils food cake mix (good quality)
6 eggs
1 cup vegetable oil
1 1/3 cups cold water
1 1/4 cup sour cream
Ganache
1 (12 oz.) packages semisweet chocolate chips
1 1/2 cup whipping cream
Glaze
1/2 cup seedless blackberry jam (good quality, I like St. Dalfour)
1/2 cup seedless raspberry jam (good quality)
2 Tbl. raspberry liqueur - if you don't want liqueur use cold water
Frosting
1 (8 oz.) package cream cheese, soft
1/3 cup powdered sugar, sifted
2 cups heavy whipping cream
1 tsp.pure vanilla extract
Garnish
3 1/2 cup pecans, lightly toasted and chopped
1 long thin wooden skewer to hold cakes together
Preheat oven to 350 degrees. Grease 3 (9-inch) round cake pan and line with parchment paper. Into a bowl of electric mixer add cake mix, eggs, water, vegetable oil and sour cream beating until well blended. Pour batter evenly into the prepared baking pans and bake for about 35 to 40 minutes or until pick inserted in center comes out clean. Remove to cooling racks and cool cakes in pans for 15 minutes, then with a sharp thin bladed knife run it around edges of pan to loosen cakes, remove cakes from pan to wire racks and cool completely. Ganache; into a double boiler add chips and whipping cream and whisk constantly to melt to a smooth consistency. Pour into a bowl, cover and chill until mixture begins to thicken. Glaze; place both jams into a small saucepan with liqueur and stir constantly until jams melt. Brush tops of cake layers with jam mixture. Beat the chilled ganache chocolate mixture at medium speed until stiff peaks form about 20 seconds. To assemble; place 1 layer glaze side up on cake platter and spread with half of the chocolate mixture, top with another layer, glaze size down and spread with remaining chocolate mixture. Top with remaining layer glaze side down and secure the cake by inserting a long wooden skewer in center down through the layers, making sure it's the same size as the cakes. Frosting; into a bowl beat cream cheese to soft and fluffy and beat in powdered sugar until smooth, beat in whipping cream and vanilla beating to almost stiff peaks. Lavishly frost the cake with the cream cheese whipping cream mixture on both top and sides and gently press in pecans around sides of cake. Refrigerate. Note: you can garnish top of cake with fresh blackberries if desired and some whole mint leaves.
Luscious Lemon Fluff Bars - another easy one to make, this is one my daughter makes all time time and I love it
Shortbread crust
2 cups all purpose flour
1 cup butter, soft
1/2 cup pecans, finely chopped
1/4 cup sugar
Filling
2 (8 oz.) packages cream cheese, soft
1 cup sugar
1 Tbl. fresh lemon juice
2 tsp. fresh lemon zest
Topping
2 (3.4 oz.) packages instant lemon pudding mix
3 1/4 cup milk
1/4 cup whipping cream
Freshly whipped cream
2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp. pure vanilla extract
Fresh lemon zest, garnish
Preheat oven to 350 degrees. Crust; into a bowl combine flour, soft butter, pecans and 1/4 cup sugar and mix to combine. Press into the bottom of a 9x13 baking pan. Bake for about 20 minutes or until lightly golden brown. Remove from oven and place onto cooling rack to cool. Filling; into a bowl of electric mixer beat cream cheese, sugar, zest and lemon juice to smooth. Spread on top of cooled crust. Topping; into another bowl add pudding mix, milk and cream whisking until slightly thickened about 5 minutes. Pour on top of cream cheese layer and refrigerate at least 2 hours or until set. Whipping cream; into a bowl add whipping cream and whip to just almost stiff peaks, then whip in powdered sugar and vanilla to stiff peaks. Spread this over cream cheese layer after it has set up and garnish with fresh lemon zest. Cut into squares and sprinkle on lemon zest garnish. Note; you can also garnish with fresh raspberries sliced fresh strawberries or blackberries.
Gingerbread Trifles - I really do enjoy making these especially in the fall
Gingerbread
1/2 cup sugar
1/2 cup butter
1 egg
1 cup dark molasses
2 1/2 cups all purpose flour
1 1/2 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. allspice
1/2 tsp. ground cloves
1 Tbl. fresh grated ginger
1/2 tsp. salt
1 cup hot water
Trifle part
1 cup mascarpone cheese, soft
4 Tbl. Amaretto
1/4 cup powdered sugar
1 cup heavy whipping cream
Sliced almonds, lightly toasted
Preheat oven to degrees. Grease a 9-inch square baking pan. Into a bowl of electric mixer cream butter and sugar to fluffy, beat in egg and add molasses. Into a bowl sift the dry ingredients including dry spices. Blend into the wet ingredients adding fresh ginger and hot water stirring well to combine. Pour batter into pan and bake for about 1 hour or until pick inserted in center comes out clean, do not overbake. Remove to cooling rack to cool completely. Trifle; into a bowl of electric mixer combine mascarpone, Amaretto and powdered sugar beating to smooth, beat in heavy cream and whip to almost stiff peaks. To assemble; cut the gingerbread into small squares and place into short wide rimmed glasses or wide wine glasses, using about 1/4 cup gingerbread in each glass on bottom. Add a good dollop of the mascarpone whipped cream mixture, sprinkle of almonds and then another layer of gingerbread, mascarpone and sprinkle of almonds. Cover with plastic wrap and refrigerate about 1/2 before serving. Note; you can also use a lemon curd, fresh raspberries, gingerbread, sliced almonds and whipped cream, OR a pumpkin pudding, freshly whipped cream, gingerbread and pecans. Also, if you don't want to make individual versions use a trifle dish and make a full sized version.
Perfect Little Blueberry Fritters - these are also great for breakfast on a leisurely weekend morning
Batter
2 cups all purpose flour
1/2 cup sugar
2 1/4 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
2 eggs
3/4 cup whole milk
1 tsp. pure vanilla extract
3 Tbl. butter, melted
2 1/2 cups fresh blueberries
1 Tbl. fresh lime zest
Glaze
1 cup powdered sugar, sifted
2 Tbl. fresh lime juice
Fritters; into a bowl combine flour, sugar, baking powder, salt and cinnamon whisking to combine. Into a smaller bowl whisk the eggs, milk, vanilla and butter. Stir in the dry ingredients into wet just to combine. Fold in berries and zest. To fry batter; use a large Dutch oven and fill with about 3-inches of vegetable oil heating to 375 degrees. Carefully drop the fritter batter by spoonfuls into hot oil and cook until golden brown on bottom then flip over. Remove to cooling rack set on top of baking sheet. Continue fry remaining fritters. Glaze; into a bowl add powdered sugar and whisk in juice to drizzle consistency. Dip the fritters into glaze and place back onto rack. These are best eaten while still warmish, but if they cool off they are still delicious.
Chocolate Peanut Butter No Bake - great easy recipe for kids to make, this recipe comes from my older sister, Sandy
22 Oreo cookies, divided
5 Tbl. butter, soft
1 (8 oz.) package cream cheese, soft
1/2 cup creamy peanut butter
1 cup powdered sugar, sifted
1 (16 oz.) container Cool Whip, thawed
20 miniature peanut butter cups, chopped
1 cup whole milk
1 (3.9 oz.) package instant chocolate pudding
Honey roasted peanuts, rough chop, garnish
Crush 17 of the cookies and toss with butter. Press into a 9-inch square baking pan. Into a bowl of electric mixer beat cream cheese, peanut butter and powdered sugar until smooth. Fold in half of the Cool Whip and spread over Oreo crust. Sprinkle with the chopped peanut butter cups. Into a bowl of electric mixer beat the milk and pudding mix for a couple of minutes. Let stand for about 2 minutes to set. Fold in the remaining Cool Whip to chocolate mixture. Spread this over peanut butter cups and crush remaining cookies and sprinkle over top. Cover and chill for about 4 hours. Top with honey peanuts. Cut into squares and enjoy!
Delicious Apple Caramel Cake
4 large crisp sweet apples, peeled, cored, quartered and thinly sliced
1 Tbl. fresh lemon juice
1 cup sugar, divided
3/4 cup all purpose flour
1 tsp. apple pie spice
pinch of salt
3 eggs
1 tsp. pure vanilla extract
Caramel sauce
1 cup brown sugar, packed
1/2 cup heavy whipping cream
4 Tbl. butter
pinch of salt
1 Tbl. pure vanilla extract
Sauce; into a saucepan add sugar, cream, butter and salt over medium low and cook whisking for about 7 minutes until slightly thickened. Add the vanilla and continue cooking abut 2 more minutes until it thickens a bit more. Turn off heat and cool slightly. Store any leftovers in jar in refrigerator. Cake; preheat oven to 350 degrees. Grease bottom and sides of a 8-inch springform pan and line bottom with parchment. Place onto a baking sheet. Into a large bowl add apples and toss with lemon juice and 2 Tbl. of sugar, let stand 15 minutes. Into another bowl whisk the flour, apple pie spice and salt. Into a bowl of electric mixer beat eggs with 3/4 cup sugar about 10 minutes. Add vanilla and then fold in dry ingredients. Spread apples in pan in an even layer and drizzle over caramel sauce then pour batter evenly over. Let batter stand about 5 minutes. Place springform onto baking sheet and bake about 1 hour or until golden brown and pick inserted in center comes out clean. Remove to cooling rack for about 15 minutes then run a thin bladed knife around edge of cake. Let cool and then release from springform pan, placing onto serving platter. You can drizzle more caramel sauce over the top to serve, or serve with freshly whipped cream or vanilla ice cream.
Orange White Chocolate Bars - so very good - these go quickly so make a couple of batches
6 Tbl. butter
8 oz. white chocolate, rough chopped (good quality)
1/2 cup sugar
1 beautiful juicy orange, juiced and zested
2 eggs
1 tsp. pure vanilla extract
1 3/4 cups all purpose flour
1/2 tsp. baking powder
pinch of salt
1 tsp. poppy seeds
Glaze
3 Tbl. whole milk
2 Tbl. fresh orange juice
2 cups powdered sugar, sifted
1 tsp. pure vanilla extract
pinch of salt
Preheat oven to 350 degrees. Into a saucepan over medium add butter and white chocolate and melt stirring constantly for about 5 minutes until smooth. Remove from heat and pour into a large mixing bowl cooling for about 10 minutes. Line bottom and sides of a 9-inch square baking pan with parchment leaving an overhang on all sides. Whisk the granulated sugar into the cooled butter/chocolate mixture then whisk in orange juice, zest and eggs whisking until smooth, whisk in vanilla. Into another bowl whisk the flour, baking powder, salt and poppy seeds. Gently fold the dry ingredients into wet. Pour batter in pan and bake about 35 to 40 minutes. If browning too quickly loosely place some foil on top of bars. Remove to cooling rack. Glaze; combine ingredients into a saucepan over low whisking to smooth consistency. Remove from heat and pour over cooled bars and let glaze set up which should only take about 15 minutes. Cut into squares. If you have any leftovers, they go fast store in airtight container.
Banana Cheesecake
Crust
2 cups gingersnap crumbs, crushed
1/2 cup butter, melted
Cheesecake
4 (8 oz.) packages cream cheese, soft
2/3 cup sugar
4 eggs
2 medium ripe bananas, mashed
2 tsp. pure vanilla extract
2 tsp. fresh lemon zest
1 tsp. fresh lemon juice
1 cup sour cream
Topping
1/3 cup butter
1/3 cup brown sugar
1/4 dark corn syrup
1/4 cup bourbon
4 firm ripe bananas, sliced about 1/2-inch thick on diagonal
1/2 cup pecans, lightly toasted and rough chopped
Preheat oven to 325 degrees. Crust; Into a bowl add crumbs and mix in butter. Place into the bottom and slightly up the sides of a 9-inch spring form pan, patting evenly. Bake for about 10 minutes, then remove to cooling rack. With heavy duty foil take a large piece and fold in half then wrap around the pan with crust and up sides. Cheesecake; into a bowl of electric mixer beat cream cheese and sugar to smooth, add eggs and beat after each addition, do not overbeat. Fold in mashed bananas, vanilla, lemon zest, and juice, then stir in sour cream. Pour into prepared crust and transfer to a large roasting pan. Carefully add boiling hot water about 1-inch up sides of cheesecake pan careful not to get any water into cheesecake. Place into oven and bake about 1 hour 30 minutes. Turn off oven and let cool in oven for about 15 minutes, then carefully remove roasting pan from oven and with hot pads carefully remove cheesecake to cooling rack. Let cool then cover with foil and place in refrigerator for a few hours to completely cool. Uncover and remove from springform pan onto serving plate. Sauce; into a saute pan add butter to melt, then add brown sugar and corn syrup. When sugar dissolves increase heat and cook stirring until smooth and thick about 3 minutes. Remove from heat and add bourbon, place back on heat and cook about 2 more minutes. Add bananas and toss gently to coat cooking about 1 minute. Slice your cheesecake, place on serving plates and pour sauce over top.
Cherry Chocolate Ice Cream
2 cups pitted ripe sweet cherries
3.4 cup whole milk
1 3/4 cups whipping cream
1/2 cup sugar
pinch of salt
1 tsp. fresh lemon juice
2 Tbl. rum
6 oz. bittersweet chocolate, finely chopped (keep in freezer until ready to use)
Into a large saucepan over medium heat, add cherries, milk, 1 cup of cream, sugar and salt. Cook until mixture is below boiling then lower heat to simmer and let sit for 15 minutes. Remove from heat and using an immersion blender puree. Be careful as this is a hot liquid and you don't want to get splattered. Place the puree mixture into a large bowl and stir in remaining cream. Chill for a few hours to become completely cold. Stir in lemon juice and rum, place into an ice cream maker and process according to your ice cream makers instructions. Once ice cream is done churning it will be soft, gently fold in the finely chopped chocolate and place ice cream into an airtight container and place in freezer about 2 hours before serving. Serve with shortbread cookies for a delicious treat.
Gooey Chocolate Bars - my daughter Brittany sent me this recipe
Crust
6 Tbl. butter
2 Tbl. sugar
2/3 cup all purpose flour
1/4 cup dark cocoa powder (good quality)
Filling
40 Rolo candies, halved (mmmm, the best part as I love these)
8 Tbl. butter
1 (14 oz.) can sweetened condensed milk
1/4 cup sugar
Topping
4 oz. bittersweet chocolate, chopped
1 Tbl. heavy cream
Crust; preheat oven to 350 degrees and line an 8x8 baking pan with parchment. Into a food processor add butter, sugar, flour and cocoa. Pulse to form a soft ball. Press dough into pan evenly. With a fork prick the crust several times and bake for about 25 minutes, remove to cooling rack and cool completely. When cool spread half of the Rolo candies over crust. Filling; into a saucepan melt butter over low and add sugar and condensed milk. Bring to a boil stirring constantly and cook an additional 5 minutes until it thickens and changes color. Pour half of this over the crust with Rolo candies then top with the remaining Rolo candies and cover with remaining filling. Let cool completely. Topping; melt the chocolate over a double boiler and mix in heavy cream, pour this over cold caramel and set before cutting into these yummy bars.
Southern Praline Cake - and darlin you do know I love anything Southern!
1 cup pecans, lightly toasted and rough chopped
1 cup butter, soft
1 (8 oz.) package cream cheese, soft
2 cups dark brown sugar, packed
4 eggs
2 1/2 cups all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 (8 oz.) container sour cream
2 tsp. pure vanilla extract
Icing
1 cup light brown sugar, packed
1/2 cup butter
1/4 cup whipping cream
1 cup powdered sugar, sifted
1 tsp. pure vanilla extract
Preheat oven to 350 degrees. Cake; into a bowl of electric mixer beat butter and cream cheese until creamy. Add brown sugar and beat to combine, add eggs and beat well after each addition. Sift the flour, baking soda, baking powder and salt and add to butter mixture alternating with sour cream and ending with flour mixture. Beat well after each addition. Stir in pecans and vanilla and spoon batter into a greased and floured 12 cup bundt pan. Bake for 1 hour and 15 minutes or until pick inserted in center comes out clean. Remove to cooling rack and cool 15 minutes then remove from pan to cool completely. Icing; into a saucepan add sugar, butter and cream and bring to a boil whisking constantly about 1 minute. Remove from heat and whisk in powdered sugar and vanilla to smooth. Stir gently for 5 minutes or until mixture begins to cool and thickens slightly. Spoon icing over cake.
Blueberry Sorbet
2 cups fresh blueberries
1 cup buttermilk
1/2 cup sugar
1 Tbl. fresh lemon juice
1/2 tsp. pure vanilla extract
Into a blender add ingredients and blend until smooth. Pour into a 9-inch baking pan, cover and freeze until firm about 5 hours. Process frozen sorbet in a blender to smooth, cover and freeze another 4 hours then dish up and serve.
Butterscotch Cookies - mmmmm and my husband loves these
1/2 cup butter, soft
1 1/2 cups brown sugar, packed
2 eggs
1 cup half and half
1 tsp. white vinegar
2 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. cinnamon
1/2 tsp. salt
1 tsp. pure vanilla extract
1 1/2 cups butterscotch chips (good quality)
Preheat oven to 350 degrees. Into a bowl of electric mixer beat butter and sugar to fluffy, add eggs and beat well after each addition. Into a small bowl sift the dry ingredients together and add to butter mixture beating to combine. Into another bowl add the half and half with the vinegar and mix well. Add this to the creamed mixture with vanilla, stir in chips. Onto baking sheets add spoonfuls of batter 2-inches apart and bake for about 10 to 12 minutes. Remove to cooling rack. Note; you can also add chopped pecans to these cookies if desired.
Frosted Red Velvet Brownies
1 (4 oz.) bittersweet chocolate baking bar, chopped
3/4 cup butter
2 cups sugar
4 eggs
1 1/2 cups all purpose flour
Red food coloring
1 1/2 tsp. baking powder
1 tsp. pure vanilla extract
pinch of salt
Frosting
1/2 cup butter, soft
1 tsp. pure vanilla extract
4 oz. white chocolate, good quality
1 Tbl. heavy whipping cream
2 1/2 cups powdered sugar, sifted
White or dark chocolate curls (garnish)
Preheat oven to 350 degrees. Line the bottom and sides of a 9-inch square baking pan with foil allowing 3-inches to extend over sides, then grease foil. Into a bowl over double boiler add chocolate and melt with butter until smooth, stirring occasionally. Whisk in the sugar then eggs whisking after each addition. Gently stir in flour, food coloring (to achieve that beautiful reddish color), baking powder, vanilla and salt. Pour mixture into prepared pan and bake for about 45 to 50 minutes or until wooden pick interred in center comes out clean. Do not overbake. Remove to cooling rack to cool completely. Frosting; Over a double boiler melt the white chocolate. Into a bowl of electric mixer beat butter until fluffy then beat in vanilla, add powdered sugar scraping down sides of bowl. Add the melted chocolate and beat until incorporated then beat in the cream until desired consistency. To frost; lift the brownies from pan using foil as handles, the remove foil. Pile on the frosting and frost, topping with either white or dark chocolate curls.
A Very Sinful Chocolate Cake
Cake
1 cup whole milk
4 oz. unsweetened chocolate, finely chopped
2 cups all purpose flour
pinch of salt
1 tsp. baking soda
1 cup dark brown sugar, packed
1 cup sugar
1 cup Crisco
3 eggs
1 tsp. pure vanilla extract
Frosting
2 oz. unsweetened chocolate, finely chopped
2 cups sugar
1/2 cup whole milk
1/4 cup light corn syrup
8 Tbl. butter
pinch of salt
1 tsp. pure vanilla extract
Preheat oven to 350 degrees. Cake; into a large saucepan add milk and bring to a boil. Remove from heat and add chocolate and cover set aside for about 5 minutes. Stir until smooth. Grease and flour 3 (9-inch) cake pans. Into a bowl whisk the flour and salt. Dissolve baking soda in 1/3 cup hot water. Into a bowl of electric mixer beat sugars and shortening to fluffy. Add eggs beating well after each addition until smooth. Add flour and chocolate mixture alternating beginning and ending with flour mixture beating to smooth. Beat in soda, water and vanilla. Divide batter evenly among pans and bake for about 30 minutes or until pick inserted in center comes out clean. Remove from oven and cool for 10 minutes on wire rack. Then with a sharp bladed knife run around edges of pans and remove cakes from pans and cool completely on wire racks. Frosting; into a saucepan over medium high add chocolate, sugar, milk, corn syrup, butter and salt cooking to 220 on a candy thermometer. Pour icing into a bowl of electric mixer and beat on medium until slightly cooled. Add vanilla and increase speed to high and beat until thickened and spreadable. Place 1 cake on cake stand and spread on some frosting, cover with second cake and spread on some more frosting. Cover with last cake and spread frosting on top and sides of cake.
Pineapple Bundt Cake - a recipe of my mom's
1 (20 oz.) can crushed pineapple, reserve juices
1 (15.25 oz.) yellow cake mix (good quality)
1 (3.4 oz.) package instant vanilla pudding
3/4 cup vegetable oil
4 eggs
1 Tbl. pure vanilla extract
1/2 tsp. rum extract
1 cup powdered sugar
1 Tbl. butter, melted
1/2 cup pecans, chopped and lightly toasted (dust with a little flour as this keeps them from falling to bottom of cake)
Glaze
1 cup powdered sugar, sifted
2 Tbl. butter, melted
1 tsp. whipping cream
1/2 tsp. rum extract
Preheat oven to 350 degrees. Spray a 12 cup bundt pan with PAM cooking spray. Drain pineapple. Into a bowl of electric mixer add dry cake mix, dry pudding mix, eggs, oil and 3/4 cup of pineapple juice mixing to combine for a couple of minutes. Mix in vanilla and rum extract and then fold in crushed pineapple and nuts. Pour batter into prepared pan and bake about 40 to 45 minutes or until pick inserted in center comes out clean, please do not overbake. Allow cake to cool in pan about 30 minutes, then invert. Glaze; into a bowl whisk the rum extract, powdered sugar, cream and melted butter whisking to combine. Invert cake onto serving platter and drizzle over glaze.
Truffles - perfect for the holidays or really anytime
1 (16 oz.) white chocolate, divided and good quality
4 oz. cream cheese, soft
1/4 cup powdered sugar, sifted
1/4 tsp. freshly grated nutmeg
1/2 tsp. rum extract
Into a bowl of electric mixer cream together cream cheese to fluffy then add powdered sugar, nutmeg and rum extract. Into a double boiler add 8 oz. of chocolate and melt until smooth. Add the chocolate mixture to cream cheese mixture and beat to smooth. Refrigerate about 2 hours or until slightly firm. Melt the remaining chocolate over a double boiler. Remove cream cheese mixture and scoop out rolling into 1-inch balls. Roll each ball into melted white chocolate and place onto baking sheet lined with parchment paper. You can also add some sprinkles if desired - I like the pearlized sugar sprinkles.
Spice Cake - one of my favorites
2 cups all purpose flour
2 tsp. baking soda
pinch of salt
1 stick butter
1 cup sugar
1 2/3 cups chunky applesauce
2 tsp. pumpkin spice
1/2 tsp. ground cloves
1 tsp. ground ginger
1/4 tsp. freshly ground nutmeg
1 tsp. pure vanilla extract
2 eggs
1 cup dark raisins (soaked in bourbon)
Caramel Icing
1/2 cup butter
1/2 cup brown sugar, packed
1/3 cup whole milk
2 1/4 cups powdered sugar, sifted
1 tsp. pure vanilla extract
1/4 cup walnuts or pecans, chopped
Preheat oven to 350 degrees. Butter and flour a 9-inch springform pan. Into a bowl whisk the flour, baking soda and salt. Into a large saucepan over medium melt the butter and remove from heat stirring in the sugar, applesauce, pumpkin pie spice, ginger, cloves, nutmeg, vanilla and eggs. Mix in the flour mixture to just combine. Drain raisins and save bourbon to whisk into freshly whipped cream if desired) and stir into batter. Pour into prepared pan and bake about 35 to 40 minutes. Remove to cooling rack to cool for 10 minutes, then using a thin bladed knife, loosen cake around edges of pan and invert to serving plate. Frosting; into a saucepan melt butter over low and add brown sugar and boil over low heat for 2 minutes stirring constantly. Add milk and bring to a boil. Cool to lukewarm. Into a large bowl add powdered sugar and add the butter mixture and beat with mixer to smooth. Pour over cake and top with nuts if desired. Serve with ice cream or freshly whipped cream that you have added some powdered sugar to and the leftover bourbon (about 1 Tbl.), beating to almost stiff peaks.
Everyones Favorite Luscious Rich Lava Cakes and I love mine with raspberry sauce - my dad's favorite (another great cake from the mid 80's that every restaurant anywhere you went had on the menu)
2 Tbl. butter
8 oz. bittersweet chocolate, rough chop
3/4 cup butter
3 eggs
3 egg yolks
1/3 cup sugar
1 tsp. pure vanilla extract
1 Tbl. all purpose flour
Powdered sugar, for dusting
Freshly whipped cream (garnish) if desired
Raspberry Sauce
2 cups fresh raspberries
1 tsp. fresh lemon juice
1 3/4 cups cold water
1/4 cup sugar
4 tsp. cornstarch
1 Tbl. cold water
With the 2 Tbl. butter, grease six (8 oz.) ramekins and place into a larger baking pan. Into a large saucepan combine chocolate and 3/4 cup butter, cooking over low and stirring until chocolate melts, remove pan from heat and set aside. Into a large mixing bowl of electric mixer beat eggs, egg yolks, sugar and vanilla on high for about 10 minutes until thick and lemon colored. Fold one-third of the melted chocolate mixture into the egg mixture (tempering) and then fold in remaining chocolate mixture and flour into the egg mixture. Spoon evenly the batter into the ramekins. Bake for about 12 minutes or until cake edges feel firm. Cool in ramekins on wire rack for about 3 minutes, then using a thin bladed knife loosen cakes from sides of ramekins and invert each onto onto dessert plates. Sift on powdered sugar and garnish with fresh raspberries. Sauce; into a saucepan add raspberries, lemon juice, water and sugar and bring to a boil, reduce heat and simmer for about 30 minutes. Place a wire sieve over a bowl and pour in sauce pressing raspberries with the back of a spoon into bowl, discard seeds. Pour sauce back into saucepan. Combine cornstarch and water into a small bowl and stir to combine. Add cornstarch mixture to raspberry mixture and cook stirring constantly over medium heat until comes to a boil and cook about 1 minute. Remove from heat and cool. After sauce is cooled pour a drizzle over warm cakes.
Lemon Blueberry Shortbread Cookies - I love shortbread especially lemon! These are great served with fresh raspberry or blueberry sorbet
1 1/4 cup all purpose flour
2 Tbl. sugar
1/2 cup cold butter, cut into chunks
pinch of salt
1 tsp. fresh lemon zest
1/4 cup dried blueberries (make sure the package is fresh)
Glaze
1 cups powdered sugar, sifted
1 Tbl. fresh lemon juice
1 Tbl. cold water
Fresh lemon zest, garnish if desired
Preheat oven to 325 degrees. Into a large bowl combine sugar and zest, rubbing zest with your clean fingers to release the oils. Cut in the butter with pastry cutter until mixture resembles coarse crumbs. Stir in dried blueberries and using our hands start squeezing the dough together until it comes together in a ball. Onto a lightly floured work surface roll out dough to about 3/4-inch thickness and cut with rounds placing onto parchment lined baking sheet. Re-roll scraps and continue cutting. Bake for about 20 to 25 minutes and remove to cooling rack. Glaze; combine all ingredients into a bowl ans whisk to combine to smooth consistency. When cookies are cooled drizzle over tops and garnish with lemon zest if desired.
Chocolate and Orange Cakes - two of the best combos ever!
3 Tbl. water
12 eggs, separated
2 cups sugar
2 tsp. fresh orange zest
3 1/2 sticks butter, soft
1 cup all purpose flour, sifted
14 oz. semisweet chocolate, rough chopped
Whipped Cream
1 cup heavy whipping cream
1/4 cup powdered sugar
splash of orange liqueur or to your taste
Preheat oven to 325 degrees. Grease the bottom and sides of a 10-inch springform pan. Tap in a couple of tablespoons of sugar around bottom and sides and tap out excess. Into a bowl of electric mixer beat egg yolks with sugar until thick and pale or about 10 minutes. Place the chocolate and 3 Tbl. water into double boiler and melt whisking to smooth. If chocolate gets too thick whisk in a Tbl. of water or more and let cool slightly. Fold in the warm chocolate to egg mixture then stir in softened butter and orange zest. Fold in flour and mix gently. Into a bowl of electric mixer (be sure bowl is clean and perfectly dry) add egg whites and beat to stiff, then stir in a large spoonful of the chocolate mixture into beaten egg whites. Mix well and pour this back into chocolate mixture, folding gently so all of the egg whites are incorporated, but not overmixed. Pour batter in pan, place on middle rack and bake for about 1 hour 20 minutes or until cake tester comes out clean. Remove to cooling rack and cool 15 minutes, gently run a thin sharp bladed knife around edges of cake and remove outer rim of springform. Allow cake to cool completely and refrigerate. When ready to serve add dollops of freshly whipped cream. Whipped cream; into a bowl of electric mixer beat cream to almost stiff peaks, add powdered sugar and orange liqueur and beat a couple more minutes. Note: when adding the liqueur you just want a nice fresh taste not an overwhelming taste of liqueur.
Blackberry Cake - this one is topped with almonds
Cake
1 cup butter, soft
3/4 cup sugar
3 eggs
2 tsp. pure vanilla extract
1/2 cup thick plain Greek yogurt
2 cups all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/4 cups fresh blackberries
Topping
1/2 cup sliced almonds, lightly toasted
2 Tbl. sugar
Preheat oven to 350 degrees. Grease a 9-inch springform pan and line bottom with parchment. Into a bowl of electric mixer cream butter to fluffy, add sugar and beat to fluffy. Add eggs beating after each addition and scrape down sides of bowl. Add vanilla and yogurt to combine. Into a bowl whisk the flour, baking powder, baking soda and salt and add to batter mixing to combine. Add batter to pan and sprinkle berries evenly over top. Place pan onto baking sheet and bake for about 30 minutes. Remove and sprinkle on almonds the sprinkle on sugar. Bake and additional 25 minutes or until pick inserted in center comes out clean. If you notice almonds getting too browned lightly top cake with a piece of foil. Remove from oven to cooling rack and cool 15 minutes then with a thin bladed knife run it around edges of cake. Allow to cool completely before removing cake from springform. If desired you can dust cooled cake with powdered sugar or serve with ice cream or freshly whipped whip cream.
Rhubarb Tart - rhubarb, one of my very favorite things to eat, mmmmm
Crust
1 cup all purpose flour
2 Tbl. sugar
1/2 cup cold butter, cut into pieces
Filling
4 egg yolks
1 1/4 cups sugar
1/4 cup all purpose flour
1/2 cup heavy whipping cream
3 1/4 cups fresh rhubarb, diced
Meringue
4 egg whites
1/2 cup sugar
pinch of cream of tartar - make sure it's fresh
Preheat oven to 325 degrees. Add the crust ingredients to a bowl and using a pastry cutter cut butter into flour and sugar until it resembles coarse meal. Press crust into a tart pan and with a fork dock the crust on bottom and bake for about 15 to 20 minutes. Remove from oven and allow to cool for about 5 minutes. Increase heat to 350 degrees. Filling; into a bowl combine all ingredients and mix well spoon over baked crust. Bake for about 40 minutes or until filling is set. Meringue; into a bowl of electric mixer beat egg whites until soft peaks the gradually add sugar and cream of tartar beating to stiff peaks. Spoon meringue over hot filling and using the back of a spoon make little peaks. Also make sure meringue is completely to the edges of tart. Place back in oven for about 10 minutes or until lightly golden brown. Remove to cooling rack to cool.
Rich Chocolate, Chocolate Pie - another of my dad's very favorites and he requested this almost every time they visited
Crust
1 1/2 cups all purpose flour
3 Tbl. unsweetened cocoa powder (good quality)
2 Tbl. brown sugar, packed
1/2 tsp. salt
1/2 cup butter, cut into pieces
5 Tbl. cold water
Filling
2 cups heavy whipping cream
6 oz. (70%) dark chocolate, chopped
1 cup sugar
6 egg yolks, lightly beaten
3 Tbl. strong brewed coffee
1 tsp. pure vanilla extract
Freshly whipped cream
1 cup heavy whipping cream
1/4 cup powdered sugar, sifted
1 tsp. pure vanilla extract
Garnish; chocolate curls from dark chocolate bar
Preheat oven to 450 degrees. Crust; into a food processor combine flour, cocoa, brown sugar and salt. Process to just combine. Add butter and cover and process by pulsing until butter pieces are pea size. With motor running add water so dough just comes together. Remove dough and gently knead to hold together and pat into a disk. Onto a lightly floured work surface roll dough to a 12-inch circle and unroll into a 9-inch glass pie plate, easing dough. Trim pastry and fold under any extra pasty even with edge of pie plate. Prick the bottom/sides of pastry with a fork. Crimp edges of shell and line with foil. Bake for 8 minutes and remove foil. Remove and cool on wire rack. Filling; into a large saucepan combine whipping cream, chocolate and sugar, stirring and cooking over medium for about 10 minutes or until mixture comes to a boil and thickens, whisking with whisk if needed. Gradually stir about half of the hot mixture into egg yolks (tempering) and then return yolk mixture back to saucepan cooking about 2 minutes. Remove from heat and stir in coffee and vanilla, cooling slightly. Pour warm filling into baked crust and cover with plastic wrap for at least 8 hours. Whipping cream; into a bowl of electric mixer add whipping cream and whip to almost stiff peaks, add powdered sugar and vanilla and beat for a couple of minutes. To serve; either add soft pillowy clouds of whipped cream over entire chilled pie and garnish with chocolate curls or cut wedges of pie and top with whipped cream and garnish with chocolate curls. If you want something like wine to serve with this pie I suggest a Tawny Port, or late harvest zinfandel or even Cognac (this is what my brother-in-law Joe would want, he is a Cognac man).
Strawberry Scones with Lime Curd - not only are these good for after dinner dessert, they are good for breakfast or a mid-afternoon snack with hot coffee or hot tea. You can also make them into a petite version.
2 cups all purpose flour
1/2 cup sugar
2 tsp. baking powder
1/4 tsp. salt
1/3 cup cold butter, grated
2/3 cup whipping cream
1 1/4 cups fresh strawberries, diced
1 Tbl. fresh lime zest
Lime Curd
3 eggs
3/4 cup sugar
pinch of salt
1/2 cup fresh lime juice
zest of 1 large lime
4 Tbl. unsalted butter, diced
Curd; into a saucepan add eggs, sugar, salt, juice and zest and whisk to combine. Turn on heat to low and stir constantly with a wooden spoon until mixture thickens about 5 minutes. Turn to medium low and add butter stirring until smooth. Remove from heat and chill. Scones; preheat oven to 400 degrees and line a baking sheet with parchment paper. Into a bowl stir the flour, 1/2 cup sugar, baking powder and salt. Using a fork mix in the grated butter until mixture is crumbly. Stir in cream and berries until dough comes together. Add more cream 1 Tbl. at a time if needed. Do not overmix. Onto a floured work surface add dough and pat into a 1-inch thick round. Slice with a sharp knife into thick triangles and place onto baking sheet. Bake for about 15 to 17 minutes then transfer to cooling rack. Serve scones with lime curd and a dusting of sifted powdered sugar.
Festive Cranberry Blondies - love, love, love these
1/2 cup butter, soft
1 cup brown sugar, packed
1 egg
1 tsp. pure vanilla extract
1/2 tsp. orange extract
1 cup all purpose flour1/2 tsp. baking powder
1/4 tsp. baking soda
pinch of salt
1 cup white chocolate chips (good quality)
1 cup dried cranberries - make sure they are moist and fresh
Preheat oven to 350 degrees. Into a bowl of electric mixer cream butter and brown sugar. Add the egg and vanilla and orange mixing to combine. Into a bowl whisk the baking powder, baking soda, salt and flour and mix into bowl with butter mixture to combine. Stir in chocolate chips and cranberries. Pour into a lightly sprayed 13x9 baking pan and bake for about 15 to 20 minutes. Remove to cooling rack to cool before cutting. Note; you can also make an orange glaze to drizzle over these delicious bars. Note: dust chips and cranberries lightly with flour so they don't sink to bottom of pan when baking.
Lovely Lavender and Lemon Cake - when cooking with lavender use only "organic" and not sprayed. If you don't grow lavender you can find culinary lavender in baking shops or on-line, be sure to always use sparingly or your baked goods will taste like lavender soap and we don't want that.
2 sticks butter, soft
2 cups sugar
4 eggs, room temp.
1/3 cup fresh lemon zest
3 cups all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/4 cup fresh lemon juice
3/4 cup whole milk
1 tsp. pure vanilla extract
Syrup
1/2 cup honey
1/2 cup fresh lemon juice
1/2 to 1 Tbl. dried culinary lavender
Glaze
2 cups powdered sugar, sifted
3 1/2 Tbl. fresh lemon juice
Preheat oven to 350 degrees. Cake; grease and flour 2 (8 1/2-inch) loaf pans. Line the bottoms with parchment paper which you have also greased. Into a bowl of electric mixer cream butter and sugar until light and fluffy. Add eggs beating after each addition and scraping down sides of bowl, then beat in lemon zest. Into a bowl sift the flour, baking powder, baking soda and salt. Into another bowl combine buttermilk, lemon juice and vanilla. Add the flour and buttermilk mixtures alternating and ending with flour mixture. Divide batter between pans and bake for about 45 minutes to 1 hour or until tester comes out clean. Syrup; into a saucepan add honey and water and stir to combine bringing to a boil. Reduce to low and add lavender (add a little lavender and taste and if you want more add remaining) add vanilla simmering for about 10 minutes until mixture starts to thicken. Let cool slightly and pour through a strainer to remove lavender, discard lavender. Remove cakes from oven and allow to cool on racks for 10 minutes before removing from pans. Set on cooling rack with parchment under racks. Poke a few holes in tops of cakes with toothpick and spoon the lemon syrup over them. Cool completely. Glaze; combine into a bowl the powdered sugar and whisk in the lemon juice to smooth. Pour over cakes drizzling down the sides. Let the glaze set up on the cakes before slicing. I like to serve with a big fluffy dollop of freshly whipped cream.
Bon Appetit
"Every word or act we can't forgive is a word or act we are bound to relive." - Shellie Rushing Tomlinson (author)
"For where your treasure is, there your heart will be also." - Matthew 6:21
"Trust in the Lord with all your heart and lean not on your own understanding."
Proverbs 3:5
"Above all else, guard your heart, for it is the wellspring of life." - Proverbs 4:23
"Do not conform any longer to the pattern of this world, but be transformed by the renewing of your mind. Then you will be able to test and approve what God's will is....his good, pleasing and perfect will." - Romans 12:2
"And the peace of God, which transcends all understanding, will guard your hearts and your minds in Christ Jesus." - Philippians 4:7
"Peace I leave with you; my peace I give you. I do not give to you as the world gives. Do not let your hearts be troubled and do not be afraid." - John 14:27
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