Archive for the ‘dessert’ Category

Spring Is Right Around the Corner

February 13, 2011

Sorry for the short break.  I’ve been enjoying the nice weather and NASCAR started their season on Friday.  But I haven’t stopped cooking.  Made a strawberry pie for my Honey.  Ya can’t get much more Springy than that.

Strawberry Pie

4 cups fresh, hulled and halved strawberries

1 1/2 cups water

3/4 cup sugar

2 Tbsp cornstarch

1 3oz box of strawberry flavored gelatin

1 baked and cooled pie crust

Get your pie crust baked and our of the oven to cool.  Combine water, sugar and cornstarch in and pan and bring to a boil.  Boil until clear and watch it closely so it doesn’t scorch.  I didn’t and I am still trying to get the pan clean.  Remove from heat and add gelatin.  Arraign the strawberries in the cooled pie shell and then pour gelatin mixture over and chill for several hours.

I’m not real sure where this recipe came from.  I think it was one of those freebies that come with magazine ads in the mail. This sure beats that unknown goo from the grocery store that passes as pie filling.   The filling has a great flavor, but next time I will make a graham cracker crust.  The bottom of the crust seemed to disappear under the filling.

Now I have a question for you.  How do you pre-bake your pie crusts??  I have tried the prick it with a fork thing, but always get filling leakage underneath.  Lately I have been filling the crust with some old bean I have in a jar.  But some of those pesky beans always stick to the crust and I always manage to knock a chunk of the crust off.

Strawberry Pie, NASCAR and mid 40 degree weather in February.  I sure hope Mother Nature isn’t playing a cruel joke on us.

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Birthday Leftovers

February 8, 2011

Not much left of the requested big ole chocolate cake…..especially after that humungus dinner.  This is a great chocolate cake recipe…soft, moist and crumbly and best of all chocolatey.  And the frosting…a fudgey delight.

OIL CHOCOLATE CAKE

2 cups sugar

1 cup oil

2 eggs

1/2 cup water

2 tsp espresso powder

3 Tbsp cocoa

2 cups flour

1 tsp baking soda

1/2 tsp salt

1 tsp vanilla

1 cup boiling water

Cream together sugar and eggs, then add eggs.  Dissolve espresso powder and cocoa in 1/2 cup water.  Add that and vanilla and thoroughly combine.  Add dry ingredients alternately with boiling water.  Bake in greased 10X13 pan for 30-45 minutes.

MAGIC CHOCOLATE FROSTING

Combine in the top of a double boiler over boiling water:

1 14oz can of sweetened condensed milk

1 Tbsp water

1/8 tsp salt

2 1oz squares of unsweetened chocolate

Cook over boilng water until thick, stirring frequently.

 

And guess what Girlie got for her birthday???????

I believe she has a matching picture of me in her camera.

 

School Birthday Treats

February 4, 2011

It sure is hard to believe Girlie is as old as she is.  Time sure does go by fast anymore!!!  But at any rate…aren’t they cute???   Don’t they look like an ice cream sundae? Got the idea from bakerella.  She does some really cute things, but most are too complicated for me…but they are fun to look at.

You start with the cupcake part.  Any flavor.  I was going to use strawberry, but none at the store.  I got a white cake mix and added strawberry flavoring and a bit of red food coloring.  Fill the cups about half full instead of the usual 2/3.  You gotta have room to hold the rest.

Then you make ganache ….chocolate of course while you are wating for the cakes to cool a bit.  I am getting really lazy any more.  I heat up the cream in my 8 cup glass measuring cup in the microwave.  Stir in the chocolate chips and there ya go.  It also makes it easy to fill the cupcakes.  The more the better.  After all it is chocolate.

Then make basic buttercream frosting.  Pipe it on so it looks like whipped cream.  I used a 2C tip, but any flower tip will do.  Sprinkle the sprinkles on after you frost each one, or they won’t stick!!

Then plunk a round red candy on top.  They didn’t have any jawbreakers or fire balls at the store, so I used some kind of sour something or other.  That ought to pucker them kids up….LOL

You do end up with a ton, so be prepared for that.  Of course I had tooooo much frosting and ganache.  Oh well, I am sure I can find a use for it.

They all got delivered to the Mrs. Hess’ fourth grade class this morning in one piece.  Along with the gob of frosting on my shoe that I didn’t notice I slopped.  Big Sigh………..

A Couple of Pies

January 31, 2011

Okay….so it’s 2 pecan pies…we’ve been here done this….big deal.  Oh, but I beg to differ.  The one closest to you is a regular pecan pie from a previous post.  It’s going to Oregon with Rex’s brother Dean.  As I was about the slam the trusty Betty Crocker cook book shut, out popped a different recipe.  A yummy nummy recipe.  A crunchy chocolatey delight.

Chocolate Brownie Pie

2 oz unsweetened chocolate, melted

2 tbsp butter, melted

3 eggs

1/2 cup sugar

3/4 cup corn syrup (original recipe says dark, I used white)

1 cup pecans

Mix all together and pour into unbaked pie shell.  Bake at 375 for 40 to 50 minutes or until set.  This pie is enjoyable warm or cold.  Two kinds of pie, right??

Told ya it was yummy!!!!

Rain and Rain…hoooray

April 22, 2010

Holy Cow….boy, did it green up around here fast.  We got 1/2 inch of rain yesterday and maybe some more on the way.  At this rate we will be putting the goats on the ditch next week.

Its still overcast and the sun isn’t very far up, but you get the picture.  If it’s not raining after school the kids and I are going to try to get the yard cleaned up and ready to mow.  I think we have inherited MIL’s yard to mow as well.

My Honey is back from Boise and worked one day and then had his weekend….so to speak.  We got alot of odds and ends of cleanup done.  Now its time to spray weeds hen it dries up a bit.  Going to get the garden in when I get back from Portland.  The chicks should be ready to let out in the run.  Time for calves and weener pigs about then too.

Caught a glimpse of this recipe on TV.  Paula has done it again.

GRANITE STEPS COUNTRY BLUEBERRY COFFEE CAKE

  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 (12-ounce) can buttermilk biscuits
  • 1/2 cup (1 stick) butter, melted
  • 1 cup quick-cooking rolled oats
  • 1 1/2 cups fresh or frozen blueberries
  • 1/2 cup sugar

Preheat oven to 375 degrees F.

Generously grease a 9-inch square baking dish. In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Separate biscuit dough into 10 biscuits. Cut each biscuit into quarters, and dip each piece in melted butter and coat with brown sugar mixture. Arrange in a single layer in baking dish. Sprinkle with 1/2 cup of the oats.

Combine blueberries and sugar in a bowl and toss to coat. Spoon over oats and biscuits and sprinkle with remaining 1/2 cup oats. Drizzle remaining melted butter on top. Bake for 20 minutes or until cake is golden brown and center is done.

I followed the recipe to a “T”……yes, I really did.  It came out great.  Would be wonderful with a bit of ice cream on the top as dessert too.

I also made BrazenBites bear claws.  They sure came out great.  Mine weren’t as pretty as hers, but I bet just as yummy.  Here is the link to her recipe: http://brazenbites.wordpress.com/2010/04/12/bear-claws/       Check out the rest of her blog for some great recipes and ideas.

23 days until I leave for Portland.  Yeeeee haaawwwww.

Vanilla Ice Cream with Drunken Cherries

March 24, 2010

Boy, I don’t know where the last couple of weeks have gone.  Busy doing……….I have no idea.

While I was fighting my bout with the winter funk, my best bud,  BrazenBites sent me a care package.  And WOW was it ever a good one.

I LOVE Trader Joes.  What a fun place to shop and I could spend waaaaay too much money.  Good thing they don’t have one any closer than Portland.  Good excuse for a road trip to see my best bud, but that’s probably not gonna happen for a bit.

Anyway…..I digress.  Enclosed was a recipe for drunken cherries.  With the suggestion that they are wonderful over “good” vanilla ice cream.  Ice cream…hmmmm…..well,  Ina’s chocolate was the bomb, so why not try her vanilla.  And, yes, I was glad I did.  Simple and yummy.

INA’S VANILLA ICE CREAM

Ingredients

  • 3 cups heavy cream
  • 2/3 cups sugar
  • 1 teaspoon pure vanilla extract
  • Seeds scraped from 1 vanilla bean

Directions

Heat the cream, sugar, vanilla, and vanilla seeds in a small saucepan only until the sugar is dissolved. Be sure the sugar is dissolved – you will no longer feel any grittiness from the sugar if you rub some cream between your fingers. Strain into a bowl, cover, and chill very well. Freeze the mixture in an ice cream freezer according to the manufacturer’s directions. Spoon into a freezer container and allow to chill in the freezer for a few hours. Allow to soften before serving.

How’s that for easy.  Now on to the drunken cherries.

DRUNKEN CHERRIES

1 cup pitted dried tart cherries

1/4 cup amaretto

3 Tbsp sugar

1/4 cup boiling water

Dissolve sugar in water then add cherries and amaretto.  Let sit for 12 hrs.

The hardest part of this is letting the cherries it for 12 hours!!!!!!    Yummmmm I think there is enough booze in them to add them to the ice cream just before it’s ready to come out of the ice cream maker and not break your teeth when you eat it.

My Honey headed back to work this morning.  Its gong to tough having him gone all day.  Kinda used to having him around, but the bank account says “it’s time”.    This week is Spring Break for set #2 of gkids, so they are with me alot this week.  Next week is Spring Break for set #1, so WyoNella and the boys will be here next Monday for a few days.  Will be good to see them.

Black Bottom Pie

January 15, 2010

I remember a story that my Honey told about his ex MIL asking him to do something and in return she would make him a black bottom pie.  I don’t remember now what it was, but decided to try one.  Found a recipe on Allrecipes.  It calls for rum.  Oh no….still no rum.  I have got to go to the liquor store.  So……Jack to the rescue.

JACK BLACK BOTTOM PIE

1 9 inch pie shell, baked

1 pkg unflavored gelatin

1/4 cup cold water

1 Tbsp cornstarch

1 1/4 sugar

1 3/4 cup milk

4 eggs, separated…don’t throw any out

1 tsp vanilla

1 1/3 cup semi sweet chocolate chips

1/2 cup Jack or rum

Dissolve gelatin in cold water and set aside.  In sauce pan combine corn starch, 3/4 cup sugar, egg yolks and milk.  Cook over medium/low heat until thick and bubbly.  Add vanilla.  Divide in half.  Add chocolate chips to half and stir until melted and smooth.  Place in pie crust and chill.  To other half of egg mixture add gelatin and Jack, stir until smooth and then chill until slightly thickened.  Meanwhile whip egg whites with remaining sugar (1/2 cup) until they form stiff peaks.  When Jack mixture is thickened a bit fold with egg whites.  Place over chocolate layer in pie crust and chill.  The original recipe says overnite…yeah right…only till dessert time around here.

I’ve never had this before, but the stuff I had to lick off my fingers sure was good.  Hope my Honey likes it….rum or Jack.

Hmmmmmmm.  He must have liked it.

Chocolate Peppermint Cake

December 10, 2009

What a bright and very cold day.  I think it got up to 10, but that beats the 16 below it was when I got up.  My Honey let me get new Christmas lights…we were in need.  Decided on the size huge LED lights that remind me of the lights we had on the house when I was a kid.  Showing my age, huh??

I found this recipe in the December  Penzeys Spice catalogue.  As with their spices, the cake lives up to expectations.

CHOCOLATE PEPPERMINT CAKE

Cake:

1 1/2 cup flour

1 1/2 cup sugar

1 1/4 tsp baking soda

1 tsp salt

1/2 cup cocoa powder

1/2 cup shortening

1 cup milk

1 tsp vanilla

2 eggs

Grease and flour 3 9 inch round cake pans.  Cut wax paper rounds the size of pan bottoms and put them in pans.  Mix together dry ingredients, then add shortening, milk and vanilla.  Beat for 2 minutes.  Add eggs and beat for 2 more minutes.  Divide batter between pans and bake at 350 for 15 minutes.  Cool on racks 10 minutes and remove VERY carefully.

Whipped filling:

1 pint heavy whipping cream

2 tsp vanilla

1 cup mini marshmallows

1 cup crushed peppermint candy

Whip cream until stiff then add vanilla and mix.  Fold in marshmallows  and candy.  Filling in between each layer and top of cake.

Frosting:

1 cup heavy cream

1/2 cup powdered sugar

1 tsp vanilla

Whip all ingredients until stiff, then frost sides of cake.

The original recipe says to use 4 pans, but I only have 3, so…..  And do yourself a favor….line the bottom of the pans.  I didn’t and had to “repair” each layer.  This cake is very good, but not too sweet.  If you save back a little bit of crushed candy, it looks great sprinkled on the top.  Be sure to store it in the fridge.

????Request????

November 29, 2009

Never had a request before, but had a request to make another pecan pie to send with Rex’s brother, Dean, back to Oregon.  The recipe was from the infamous 1950’s vintage Betty Crocker cookbook.  The info says its a “traditional recipe from Tidewater, Virginia.  The choice among all desserts served a world renowned Williamsburg Inn in restored colonial Williamsburg.”  Ok, Williamsburg is a fun place  (If you even get there, check out the glass blowing.), so I will try this one.

PECAN PIE

3 eggs

2/3 cup sugar

1/2 tsp salt

1/3 cup melted butter

1 cup dark corn syrup

1 cup pecan halves

Pour into pastry lined pie pan.  Bake at 375 until set and pastry is brown…about 40 to 50 minutes.I couldn’t figure out what was so different…..then I remembered.  I didn’t have any dark corn syrup, so I used light.  And I didn’t have quite enough light corn syrup, so I used honey from Humboldt County (about 1/8 a cup).  That had to be the difference.  If its from Humboldt County it has to be the best.  Gee, I need an Humboldt Count fix.

The Day After

November 27, 2009

And the dishwasher is full of a clean load an one more partial load that will fit in the dishwasher.  Whew!!!!  After whining because my dinner list was doubled (from me and my Honey plus MIL and FIL to brother-in-law a his three kids), holy cow and who shows up but DeeJaye and Rx, his brother and their 5 combined kids.  Good thing I had cooked for an army.

The menu included the typical fare…..turkey, ham, mashed taters, gravy stuffing, a fresh veggies tray, cranberry sauce and various little munchies.  The kids got out of school 2 hours early on Wednesday.  Rado and I were here alone for 2 hours before Chevelle got home, so I had her mix ip the dip for the veggies and make “green stuff” (the pistachio pudding, cool whip, pineapple thing).  I made sure everybody knew she had made it and everybody said what a good job she had done (even her sister).  She was one proud little girl.

I only added one different thing to dinner…Pumpkin Soup.  And I don’t think I will do that again.  It was blah.  I used the Simmons guy recipe from the Food Network.  I kept adding spices to it but not much seemed to help.  If anybody out there had a good recipe, please pass it along.  I might be enticed to try it again.

The desserts were something else.  I was so tired of the regular soggy pumpkin pie that when the family said they liked the pumpkin cheesecake, I said hooray.  So made that, pecan pie for MIL, buttermilk pie for my Honey and a pumpkin roll for my new step-grandson-in-law (boy, there’s a mouthful).  And that was just for practice because he wasn’t even here.

TY’S PUMPKIN ROLL

For the cake:

nocoupons

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 4 eggs
  • 1 cup granulated sugar
  • 3/4 cup canned pumpkin

Preheat the oven to 375 degrees F. Grease a 13 by 18 by 1-inch sheet pan. Line the pan with parchment paper and grease and flour the paper.

In a small bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt and stir to combine. Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 3 minutes, until light yellow and thickened. With the mixer on low, add the pumpkin, then slowly add the flour mixture, mixing just until incorporated. Finish mixing the batter by hand with a rubber spatula. Pour into the prepared pan and spread evenly. Bake the cake for 10 to 12 minutes, until the top springs back when gently touched.

While the cake is baking, lay out a clean, thin cotton dish towel on a flat surface and sift the entire 1/4 cup of confectioners’ sugar evenly over it. (This will prevent the cake from sticking to the towel.) As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. With a light touch, roll the warm cake and the towel together (don’t press!) starting at the short end of the cake. Allow to cool completely on a wire rack.

For the filling:

  • 1 teaspoon unflavored gelatin
  • 2 tablespoons Jack Daniels Single Barrel
  • 1 cup whipping cream
  • 3 tablespoons powdered sugar

Soften the gelatin in the rum. Stir over low heat until the gelatin dissolves. Cool. Beat the chilled whipping cream and powdered sugar in a large bowl until peaks form. Fold in the gelatin.

To assemble:

Unroll the cake.  Spread the filling over the toffee. Start at 1 short side of the cake roll and, using the towel as an aid, roll up the cake to encase the filling. Place the cake, seam-side down, on a platter and dust with powdered sugar.

This is a combination of Ina and Paula’s recipes with my own twist.  Very yummy.  Enjoy Ty.

Well. think I will find my kitchen, go get my Honey’s Christmas present and then take Cap’n Phil’s advice…….put on my strechy pants and watch Deadliest Catch.  Hope y’all had a good holiday.

NEWS FLASH:

Another great grand baby  born at 9:58 this AM.  9.35 pounds 20 inches long.  Welcome to the world Maxwell Dylan Woodward.