Good Morning! I had a breakfast helper today– the “Mix it up” girl Lois (that is her only cooking vocabulary to date). We made biscuits for breakfast– tender in the middle and a little crispy around the edges. They’re not the prettiest biscuits, but so delicious! And then we sat down to eat them together with plenty of jam.
2 cups flour
2 tab. sugar
1 tsp. salt
2 tsp. baking power
1/3 cup cold butter (2/3 of a stick)
1 cup whipping cream
In a mixing bowl, stir together the flour, sugar, salt and baking powder. Cut the butter into smallish pieces and then with a pastry blender or 2 forks, cut the butter into the flour mixture until it resembles coarse crumbs.
Stir in the whipping cream until you have a stiff ball of dough. Flatten the dough onto the counter and cutout circles with a large cookie cutter (or like my grandma with a drinking glass).
Set the cut biscuits (about 6 large biscuits) onto a baking sheet that has been sprayed with cooking spray and set them into a 400 degree oven for 15 to 17 minutes until they are nicely browned. Serve hot with honey or jam!! yummm!
P.S. They’d be perfect “shortcakes” to serve with strawberries and cream.
Hi all– Recently we had an Sunday afternoon shower for adorable Lisa, who’s getting married in May. It was a room full of friends, with “aunts-ish” advice for the new bride and and chances to hear all the details for her story and of the wedding ahead… And there was cake (of course). Tart lemon, sweet berries and whip cream to tie it all together. A dear day together.
LEMON BLUEBERRY CAKE
1 lemon cake mix
2 cups blueberries (about 12 oz.)
1 small lemon instant pudding (3.9 oz. size)
1 cup milk
1 pint heavy whipping cream (16 oz.)
2 tsp. powdered sugar
2 tsp. instant vanilla pudding
garnish: lemon slice & mint
Grate the lemon peel off and set aside. Then juice the lemon that is left and set that aside as well.
Mix up the lemon cake mix using the instructions on the box– my mix used 1/3 cup oil, 3 eggs and for the water. I filled a one cup measuring up with the lemon juice and added water to make the 1 cup asked for. Then fold in the grated lemon peel and the blueberries.
Pour the batter into a 9″x 13″ baking dish (or a large 10 to 11″ spring form pan) that has been sprayed with cooking spray. Put it into a 350 oven for 25 to 30 minutes until the cake is golden and firm to the touch.
Take it out of the oven let let the came cool completely.
Then whisk together the lemon pudding mix with just 1 cup of milk for a couple minutes and then spread it over the cake.
With an electric mixer (the whisk attachment works best!), beat together the whipping cream, powdered sugar and vanilla pudding mix (to stabilize the cream, help it hold up) until it is well set. Spoon the cream over the lemon pudding layer and set the cake in the fridge for an hour or more to set up.
Garnish with little lemon slices and something green (mint) and cut big beautiful slices! Enjoy!
Hello there– I know, I know you shouldn’t start a new recipe with a disclaimer– But if you are a blogger (this means you, all my blog-buddies), you know the sometimes photos aren’t what you’d hoped. But I loved these tender, creamy cupcakes!!- so I’m sending along the recipe and you’ll have to imagine how pretty (and delicious) they were! OK??
chocolate cake mix
1/2 cup oil
1 pack instant coffee crystals (about 1 tsp.)
1 tsp. coffee liqueur (like Kahlua)
1 pint whipped cream
2 tsp. instant vanilla pudding powder
tsp. powdered sugar
1 cup mascarpone cheese
unsweetened cocoa powder
Mix the cake mix according to the directions on the box. (Mine used 3 eggs, 1/2 cup oil and 1 1/4 cup water). Add in the instant coffee and coffee liqueur and beat for two minutes with an electric mixer.
Pour the batter into 24 paper cupcake liners in cupcake pans. Pop them in a 350 degree oven and bake for 15 to 17 minutes, until they are firm to the touch. Let them cool completely.
With an electric mixer, beat the whipped cream along with the pudding powder and powdered sugar –until it is stiff and set. With a spoon, fold in the mascarpone cheese.
Top each cooled cupcake with a large dollop of the cream & mascarpone mixture. And then dust the cocoa over the cream through a small sieve. Refrigerate the cupcakes if you are making them way ahead… So delish!
Hello all– Is is summer where you are?? School ended here yesterday. The grand-girls and I had a water squirting adventure in the front yard this evening. We’ve been eating dinner out back under the maple trees. And there are mounds of berries at the market here. We’ve made it to summer!
So Monday night when friends came in for dinner, this is what we had for desert. Sweet tender little cakes, just a bit crispy around the edges — with cream and ripe black berries. What’s more summery than that?!
BLACK BERRY SHORTCAKE
1 1/2 cup flour
1/3 cup sugar
3 tsp. baking powder
1/4 tsp. salt
1/2 cup butter (1 stick)
2/3 cup buttermilk*
1 tsp. vanilla
12 oz. blackberries (2 small cartons)
2 tab. sugar
1 point heavy whipping cream
2 tsp. powdered sugar
2 tsp. instant vanilla pudding mix**
In a mixing bowl, stir together the flour, 1/3 cu sugar, baking powder and salt. With a pastry blender (or 2 forks), cut in the butter until it resembles pea size lumps. Then stir in the buttermilk and vanilla.
Drop mounds of dough onto a baking sheet sprayed with cooking spray (makes about 8 medium shortcakes). Bake them in a 400 degree oven for 10 to 12 minutes until they’re nicely browned and crispy around the edges.
While they are baking, wash the berries and mix them with the 2 tab. of sugar.
With an electric mixer, beat the whipping cream, powdered sugar and vanilla pudding mix. Set it into the fridge to firm up until your ready to serve the shortcake.
Set each shortcake on a pretty place and top with berries & cream.
*If you don’t have buttermilk on hand (like me), pour a tablespoon of cider vinegar in with whole milk to make 2/3 cup. Let it sit a couple minutes to thicken.
**The instant pudding stabilizes the cream, so it will stay firm when you serve it.
Hello hello– All I can say is—-the Sauce!! I poured the extra over my tortellini and sopped up every last drop. This dish is easy enough for everyday, beautiful enough to share with a table full of friends.
CHICKEN WITH SUN DRIED TOMATO SAUCE|
4 to 6 chicken thighs
2 tab. olive oil
sale & freshly ground pepper
3 cloves minced garlic
1 tsp. fresh thyme*
1 tsp. dried basil*
1/2 cup sun dried tomatoes, chopped to bits
1 cup chicken broth
1/2 cup cream or half & half
1/2 cup grated parmesan romano
garnish: thyme sprigs, a sprinkling of parmesan
Heat the olive oil in a skillet and then drop in the chicken thighs. Salt and pepper them liberally while they cook 5 to 7 minutes on each side (until they are cooked through). Remove them to a plate and cover to keep warm
In the same skillet add the garlic, thyme, basil and dried tomatoes. Stir for a minute to blend the flavors. Then mix in the broth and cream. Let the sauce simmer on low for 3 to 5 minutes until the sauce thickens. Stir in the parmesan romano.
Pour the sauce over the chicken. Garnish with a bit of parmesan and sprigs of thyme.
We ate this luscious chicken with tortellini and a hearty salad. Perfect.
*I just used thyme because it is growing in the side yard, basil, marjoram, mined rosemary, any fresh Italian-ish herb would be fine.
**Of if you have Italian seasoning, oregano…
Hi there– It’s birthday season in our family. Three birthdays together at the start of May and three more at the end. So I’ve got birthday cakes on my mind. This will probably show up at a birthday party or two!!
The biggest bash is for my father-in-law Stu. He’s turning 90! –and is so beloved by everyone who knows him. You’ve never met a kinder more gracious man. Family is coming from far and wide to celebrate with our “Grandpa Stu”.
Hope you have some happy family birthdays on your horizon. And that they include cake, lots of cake.
STRAWBERRY CREAM CAKE
1 cup strawberries, cut to small bits
1 strawberry cake mix
1/3 cup canola oil
1 cup water
2 cups strawberries, cut to small bits
1 pint heavy whipping cream
1/2 cup powdered sugar
3 oz. package vanilla instant pudding mix
1 big pretty strawberry for garnish
To make the cake, cut the strawberries fine. If they are still damp from cleaning, pat them dry.
Make the strawberry cake according to the directions on the box. (mine used 1/3 cup oil, 1 cup water & 3 eggs). Pour it into a 9″ x 13″ baking dish (or a 10″ springform pan) that has been sprayed with cooking spray.
Bake the cake at 350 degrees for 25 to 30 minutes until it is lightly browned and comes out firm to the touch. Let the cake cool completely before adding the topping!
To make the topping, cut the strawberries to small bits. Set them aside. Whip together the whipping cream, powdered sugar and vanilla pudding mix with an electric mixer until it is stiff (the whisk attachment works best for this).
Stir in the strawberries and then pile it all onto the cooled cake. You can serve it right away, but it’s better to set the cake in the fridge for an hour or more to let the topping completely set. Enjoy!!
Hello all– When the calendar flips over the autumn, my heart turns to apple cake. I grew up on my mom’s cake– chock full of apples and walnuts. (It’s the best Mom!!)**– So when I saw this new apple cake version– layers of stacked apple slices in a custardy creamy filling, I couldn’t wait to try it. It’s mildly sweet and delicate– and with a scoop on whipped cream on the side and an ample mug of tea, it’s just right for a fall day.
APPLE CREAM CAKE
3 large apples
1 cup sugar
3/4 cup heavy whipping cream*
1 tsp. vanilla
1 cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt
powdered sugar to dust the top
Core and peel the apples and cut them into thin slices with a mandolin or a good knife. Set aside.
With an electric mixer (whisk attachment works best), beat the eggs and sugar on high speed for two minutes until it thickens a bit. Turn the speed down to medium and beat in the whipping cream, vanilla, flour, baking powder and salt. Fold in the apples with a spoon until they are all coated with the batter.
Spoon the apple mixture into a 8″ or 9″ springform pan (or cake pan) and put it into the oven at 325 degrees for 60 to 70 minutes, until it’s nicely browned on top and cooked through when you test it by sticking in a small knife to see if it comes out clean.
Let the cake cool completely to remove it from the pan. Dust with powdered sugar through a sieve and serve with a nice little pile of whipped cream. Luscious!
*I bought the pint size carton of whipping cream– used 3/4 cup for the recipe. And the rest I beat with and mixture adding 1 tsp. powdered sugar and 2 tsp. vanilla instant pudding mix to sweeten and set it up well.
**Hi Mom!! (I know my dear Mom always checks in here! xox)