Sour Cream Pound Cake

Sour Cream Pound Cake Recipe

Preheat oven to 325 degrees. Grease and flour bundt cake pan.

Ingredients:

2 cubes butter

1/2 c. shortening

3 c. sugar

5 eggs

3 c. flour

1/2 t. baking powder

1/2 c. milk

1 c. sour cream

1 1/2 t. vanilla

1 1/2 t. lemon juice

Blend butter, shortening and sugar till fluffy. Add eggs one at a time, beating well after each egg. Add flour and baking powder alternately with milk and sour cream. Add vanilla and lemon juice and combine well. Bake at 325 for 30 minutes then increase temperature to 350 degrees for 45-60 minutes until a toothpick comes out clean. Cool for 10 min before turning onto a wire rack to cool.

Frosting:

1 block cream cheese

1 cube of butter, softened

3 c. powdered sugar

3-5 T. milk depending on desired consistency of frosting

1 t. vanilla.

Combine all frosting ingredients till smooth. Frost cake when cooled.

 

Chocolate Ganache Tart

Tart Shell:

1 c. flour                                                      1/4 c. sugar

1 stick unsalted butter, room temp       1/8 t. salt

1/4 c. unsweetened cocoa powder         1/2 t. vanilla

Ganache filling:

10 oz. bittersweet chocolate, coarsely chopped

1/2 c. whole milk

1 c. heavy cream

1 large egg, lightly beaten



Coat tart pan (or mini tart pans) with cooking spray. Whisk together flour, cocoa and salt. Beat butter on medium speed till fluffy, about 3 min. Add sugar and beat till pale and fluffy, about 2 more min. Reduce speed to low. Add vanilla and flour mixture and mix till dough begins to hold together, 1-2 min. Wrap in plastic and refrigerate for 30 min. Roll out dough to 1/4 in. thickness. Press into prepared pan(or pans). Trim excess dough so it’s flush with pan edge. Refrigerate for 1 hour. Bake shell at 325 degrees on a rimmed baking sheet till firm, about 25 min. Let cool completely on wire rack.

For filling: Place chocolate in bowl. Heat cream and milk in small saucepan over med/high heat till almost boiling/pour over chocolate. Let stand for 2 min. Slowly whisk till smooth. Let stand 10 min. more. Stir in egg. Return tart shell(s) to baking sheet and pour in filling. Bake till set, about 25 min. Let cool completely before removing from tart pan(s). Garnish with fresh whipped cream and raspberries if desired.

No Fail Crescent Rolls

Sweet Rolls

2 softened sticks of butter
3/4 c. sugar
1 egg
2 c. warm milk
1/2 c. warm water
2 rounded T. yeast
1 t. salt
7 c. flour




Combine warm water and yeast in a small bowl and set aside. In a large mixer combine butter and sugar. Add egg and mix well. Add milk and yeast mixture, salt then half of the flour. Mix slowly till well combined, then add remaining flour. Dough will be slightly stick. Allow to rise covered, at room temperature until double the size (approximately 40-60 min.)
Split dough in half or thirds depending on preferred size of roll (half for larger rolls, thirds for smaller rolls). Roll divided section onto floured surface till 1/4 thick into a circle. Using a pizza cutter, cut into triangles. Roll the dough from the long side to the point then space evenly on cookie sheet. Repeat with other divided sections (fills 2 sheet pans). Cover and let rise 20-30 minutes. Bake at 350 for 15-20 min depending on size of rolls. They should be lightly browned on the top. Melt 1/2 stick of butter and brush on tops of rolls while they are still warm. Yields, 4 dozen smaller rolls or 3 dozen large rolls.




Strawberries & Cream Frozen Bars

Strawberries & Cream Frozen Bars

2 lbs. strawberries, hulled                  7 large egg whites

1 1/2 c. sugar                                         2/3 c. cold heavy cream

coarse salt                                              1 t. pure vanilla extract




In a blender, combine strawberries, 3/4 c. of sugar and a pinch of salt. Blend until smooth. Pour into a 9×13 in. baking dish and transfer to the freezer. Scrape with a fork every 30 minutes until mixure is thick and slushy- about 1 1/2 hours. Smooth top with rubber spatula.

Beat egg whites on high with electric mixer until foamy. Gradually add 3/4 c. sugar with mixer on medium. Increase speed to high and beat until stiff, glossy peaks form. In another medium bowl, beat cream and vanilla on high till stiff peaks form, about 1-2 minutes. With a rubber spatula, gently fold whipped cream into egg white mixture. Pour over strawberry mixture and smooth top with rubber spatula. Freeze until firm, about 4 hours (or, covered, up to 3 days), before cutting into 12 squares.




Creamy Fruit Pie

No Fail Pie Crust

2 1/2 c. flour                       1/2 t. salt

1 c. shortening

Process the above ingredients until they are large crumbs.

Add:

1 egg, beaten                      1 T. vinegar

1/4 c. water

Mix all ingredients together; divide into four parts. Roll out onto well floured surface and put into pie pan. Poke holes in pie crust. Bake at 350 degrees for 8-10 minutes or until light golden brown.

Let cool before filling.





Filling:

2 t. vanilla                                          3/4- 1 c. sugar

8 oz. cream cheese softened           2 c. thinly sliced fruit (strawberries, peaches, raspberries or blueberries)

2 c. heavy cream, whipped

Beat together cream cheese, sugar and vanilla. Whip the cream separately. Fold or whip both mixtures together. Spread into baked and cooled pie crust. Cover and refrigerate. May be made up to 1 day in advance. When ready to serve top with desired fruit topping.




Citrus Honeydew Melon with Fresh Lime-Basil Sorbet

Ingredients:

1/2 ripe honeydew melon

1 lime, juiced

1 lemon, juiced

Zest of 2 lemons

Sorbet:

1 c. fresh squeezed lime juice (8-10 limes)

1 c. water

1 c. simple sugar syrup (1 c. sugar plus 1 c. water, boiled then cooled)

10 whole basil leaves

1/2 c. heavy cream




Directions:

Cut melon into 6 wedges and remove the rind. Place in large plastic container with lid along with juices from the lime and the lemon and zest of 1 lemon. Marinate in the refrigerator for 1-2 hours, turning over to coat with citrus juices. When ready to serve, slice each wedge into 5 or 6 thin slices and arrange as a fan on each plate. Drizzle with remaining citrus juices and more lemon zest. Place a small serving of sorbet on the top or beside  melon.

Sorbet:

Combine all of the ingredients, except the heavy cream, into a freezer friendly container and freeze for 6-8 hours or overnight. Remove from freezer and allow to soften a little. Put chunks of frozen mixture into a food processor and process until all the crystals have disappeared and the mixture is smooth. Add the heavy cream and combine well. Re-pack in the container and keep frozen until needed.

Acai Bowls Recipe

Acai Bowls

(for 2-3 people)

1 frozen banana cut in chunks

1/2 avocado

1 c. frozen berries (acai or blueberries)

2-3 Tbs. nut butter

cocoa powder to taste (I use 2 Tbs.)

almond milk

 

Place banana chunks in food processor with avocado. Pulse to grind fairly smooth.

Add berries, nut butter and cocoa. Then slowly add enough almond milk to make into ice cream consistency.

Place in cups or small bowls. Top with cut up strawberries and banana. Sprinkle with granola. Drizzle a little honey over the top.

I found this worked better in a food processor only because it was hard to get it out of the bottom of a blender. But either will work. Also, if you want to make it ahead, it can be placed in a freezer for a little while and then add the toppings before serving.

Ladie’s Luncheon

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I had so many friends help us move out of our old home and into our new home that I wanted to thank them all by throwing a lunch for them! I tried my hardest to keep it simple and CASUAL- so bottled sodas and a simple lunch were the way to go.img_6740

I had all of the salad plates set up with a wedge salad when my friends arrived- iceberg lettuce, crumbled bacon, diced tomatoes, bleu cheese and topped with ranch dressing. The perfect starter for a light lunch.

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As they finished their salads we cleared their salad plates and brought them grilled cheese sandwiches made with cheddar and mozzarella cheeses and spread with an herbed butter- 1/2 c. softened butter blended with 1 tsp. lemon lemon juice, 1 T. diced fresh parsley, 1 t. diced garlic and salt and pepper to taste. The tomato soup stole the show though- fresh tomatoes blended with cream and served hot.

Cream of Fresh Tomato Soup

3 T. olive oil                                                                                        1 T. tomato paste

1 1/2 c. chopped red onions (2 onions)                                          1/4 c. packed fresh basil leaves

2 carrots, unpeeled and chopped                                                    3 c. chicken stock or chicken broth

1 T. minced garlic (3 cloves)                                                             1 T. salt

2 large vine-ripened tomatoes, coarsely  chopped                      2 t. ground black pepper

1 1/2 t. sugar                                                                                        3/4 c. heavy cream

Heat the olive oil in large, heavy bottomed pot over medium-low heat. Add the onions and carrots and sauce for about 10 min., until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt and pepper and stir well. Bring the soup to a boil, lower the heat and simmer, uncovered, for 30-40 min., until tomatoes are very tender.

Add the cream to the soup and process in a blender or food processor.

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Serving 14 women was kind of tricky getting us all into the same room but 2 tables held us perfectly and we were still close enough to talk. Putting a tablecloth onto an 8 ft. card table was the perfect solution.

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We ended the lunch with snickerdoodle ice-cream sandwiches- something small and sweet!

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Oatmeal Cream Whoopie Pies

oatmealwhoopiepies

Oatmeal Cream Whoopie Pies

2 c. brown sugar                                    2 eggs

1 t. baking powder                                2 1/2 c. flour

1/2 c. butter, softened                         1/2 t. salt

3 T. boiling water                                 2 c. quick oats

1/4 c. shortening                                  1 t. ground cinnamon

1 t. baking soda

Preheat oven to 350 degrees. Cream brown sugar, butter and shortening. Add eggs and mix. Add salt, cinnamon and baking powder and mix. Combine baking soda and boiling water, then add to the bowl and mix. Add flour and oatmeal and mix well. Scoop dough onto silpat on cookie sheets in rounded heaping teaspoons. Bake for 8-10 minutes, being careful not to burn. Remove from oven and transfer to cooling rack. Let the cookies cool completely. Sandwich 2 cookies with approx.  2 T. cream cheese frosting (recipe to follow).

Cream Cheese Frosting

1/2 c. butter, softened                            1 t. vanilla

1 block cream cheese, softened            3-4 T. milk

3 c. powdered sugar

Cream butter and cream cheese till smooth. Add 1/2 of the powdered sugar, vanilla and 2 T. milk and combine. Add remaining powdered sugar and milk till desired consistency. Combine well.

Salted Caramel Chocolate Chip Cookies

chadcookies

SALTED CARAMEL CHOCOLATE CHIP COOKIES

3 c. flour                           1/2 c. sugar

1 t. baking soda               1 c. brown sugar

1 t. coarse sea salt           1 t. vanilla

1 c. butter softened         2 eggs

1 1/4 c. chocolate chips  1/2 c. caramel chips

Preheat oven to 375 degrees. Combine flour, soda and salt in a small bowl. Combine butter, sugars and vanilla in a large bowl. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate and caramel chips. Bake for 9-11 minutes. Yield 3-4 dozen cookies.