Sunday, July 26, 2009 Week #20

Strawberry Shortcake

If bisquick shortcake leaves you uninspired try this!! Moist and just great!

Preheat oven to 425

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons sugar
• 1 stick butter, chilled
• 2/3 to 3/4 cup half and half, milk, or cream

In a food processor (you can use a pastry cutter or fingertips)

combine the flour, baking powder, salt and sugar and pulse to mix.

Cut butter into about 8 pieces and add to the mixture. Pulse until the

mixture resembles coarse meal, but with few pea-size chunks of

butter left in the mixture. Transfer the mixture to a large bowl and

make a well in the center. With a fork stir in the cream or milk, just

until dough is moist. Be very careful not to overwork. The dough

doesn't have to hold together well at this point. Let the dough stand

for a minute. Turn the dough out onto a lightly floured surface. Fold

the dough over on itself (knead) 2 or 3 times, until it is holding

together and is less sticky. You can carefully roll it out and cookie

cut into rounds or place the whole mass into a baking dish. Brush on

a little milk or cream and sprinkle tops with some sugar, if desired.

Bake for 10 to 15 minutes, until risen and golden brown.

Serve with cut up strawberries or blueberries or whatever else you

want! Soooo good!!

About.com:Southern Food, Old-Fashioned Strawberry Short-cake

Sunday, July 19, 2009 Week 19

Pineapple Unside Down Cake

Cast iron skillet about 12 inches in diameter

1/2 cup butter

1 cup brown sugar

Sliced Fresh Pineapple

Melt butter in skillet and take off the heat.

sprinkle brown sugar over butter.

arrange sliced pineapple over the brown sugar. Add marachino cherries if you like.

White boxed cake mix

1 small can crushed pineapple.

Follow the directions on the box to make the cake. Add the pineapple and adjust the amount of liquid called for on the box. The can is 1 cup by volume so omit aout 1 cup of water.

Pour the prepared cake mix over the brown sugar/pineapple mix and put in a 350 oven until brown and a toothpick inserted in the center comes out clean. Yes, it all fits in the skillet and it took the convetion oven about 45 minutes. I used less butter and less sugar in the skillet. Let cake cool in the pan for ten minutes then turn it out onto a cake plate. If you leave it cool in the pan it will stick. This was Yummy and was gone within 24 hours! This recipe came from a compilation of recipes on the internet.

Sunday, July 12, 2009 Week #18

This recipe is in the Epicurious top 30 cakes. Very light, very summery, very lemony.

FOR THE LEMON CAKE

• 1 1/2 cups cake flour
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 2 1/4 cups sugar
• 8 large eggs, at room temperature
• 1/4 cup grated lemon zest (from about 4 lemons)
• 1/4 cup fresh lemon juice
• 2 cups (4 sticks) unsalted butter, melted and cooled
• 1/2 cup sour cream, at room temperature
• 2 teaspoons pure vanilla extract

FOR THE LEMON SYRUP

• 1/3 cup fresh lemon juice
• 1/3 cup sugar

FOR THE LEMON GLAZE (OPTIONAL)

• 2 cups confectioners' sugar, sifted, or more if needed
• 4 to 6 tablespoons fresh lemon juice

preparation

MAKE THE LEMON CAKES
Preheat the oven to 350 degrees F. Spray the sides and bottom of two 9-by-5-by-3-inch loaf pans with nonstick cooking spray. Line the bottom with parchment paper and spray the paper.

Sift both flours, baking powder, baking soda, and salt together in a medium bowl.

Put the sugar, eggs, lemon zest, and lemon juice in a food processor and pulse until combined. With the motor running, drizzle the butter in through the feed tube. Add the sour cream and vanilla and pulse until combined. Transfer the mixture to a large bowl.

Sprinkle the flour mixture, one third at a time, folding gently after each addition until just combined. Do not overmix.

Divide the batter evenly between the prepared pans. Bake in the center of the oven for 20 minutes, rotate the pans, reduce the oven temperature to 325 degrees F., and bake for another 30 to 35 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

Let cool in the pans for 15 minutes.

MEANWHILE, MAKE THE LEMON SYRUP
In a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat and set aside.

Line a half sheet pan with parchment paper and invert the loaves onto the pan. Use a toothpick to poke holes in the tops and sides of the loaves.

Brush the tops and sides of the loaves with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely, at least 30 minutes.

(The soaked but unglazed loaves will keep, wrapped in two layers of plastic wrap and frozen, for up to 6 weeks.)

IF YOU LIKE, MAKE THE LEMON GLAZE
In a small bowl, whisk together the confectioners' sugar and 4 tablespoons of the lemon juice. The mixture should be thick but pourable. If the mixture is too stiff, add up to another 2 tablespoons lemon juice and whisk again, adding small amounts of lemon juice and/or confectioners' sugar until you get the right consistency. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.

The glazed loaves will keep for up to 3 days, wrapped tightly in plastic wrap, at room temperature.

BAKED NOTEFor zesting purposes, we always recommend using an organic fruit, free of chemicals or pesticides that might reside deep in the rind.

Sunday, July 5, 2009 Week #17

Biscotta Torte

This refrigerator cake came from Kellie McPhail who got it from her friend in Australia! It is very rich and yummy. It can serve 6 or 12 if you cut the cake down the middle length-wise first. Prepare 2-3 days ahead of time.

24 Plain Bisquits ( Petit Beurre Butter Bisquits)

4 oz ( 1 stick) butter

1/2 cup superfine sugar

2 egg yolks

4 oz slivered alminds without skins (2 small packets) ground

1 cap almond extract

2 egg whites

Cream butter and sugar together add egg yolks one at a time. Add ground almonds and almond extract. In a separate bowl whip egg whites til stiff peaks. Carefully fold egg whites into filling mix. Set aside.

1 1/2 Tbsp dark rum

1/2 cup milk

In a sided casserole place a large piece of foil. When you are done building the cake you will be wrapping the cake in teh foil and refrigerating it.

Combine milk and rum in a small bowl.

Dip each cracker into the milk/rum mixture.

Line up three crackers end to end. Make a second line of three dipped crackers end to end right beside the first. Spread 1/3 of the filling mixture on the first layer of cookies. Dip three more cookies and arrange them on top of the first layer then three more. Add the second third of the filling. Dip three cookies in the milk/rum mixture and layer them on top with a second row of dipped cookies beside. Cover with the final third of the filling and then dip and add the last layer of cookies. Wrap well in the foil and refrigerate for 1-3 days.

Toasted almond slivers

1 cup whipping cream

Toast almonds and whip the cream adding a little bit of sugar if you like. Arrange the cake on a serving platter and ice with the whipped cream and sprinkle with almonds.

Sunday, June 27, 2009 Week #16

Meringue Cake

This is a light, delicious, perfect summer cake! Strawberry shortcake with a twist. We had the Linsley's over for a yummy dinner of skewered, marinated lamb tenderloin, roasted fingerling potatoes and asperagus almondine. This was a great dessert.

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Grease and flour two - 8 x 1 1/2 inches (20 x 3.75 cm) round cake pans. Set aside.

Separate the eggs while they are still cold, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).

Cake:

4 large egg yolks room temp ( about 1/2 hour from fridge to room temp)

1 cup (100 g) sifted flour ( 100 g is about 1/4 cup by weight)

1 teasp baking powder

1/8 teasp salt

1/2 cup ( one stick) butter

1/2 cup (100 grams) sugar

1 teasp vanilla

1/4 cup milk

In a mixing bowl sift or whisk together the flour, baking powder, and salt. Set aside.

In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 2 minutes). Add the sugar and beat until light and fluffy (about 3 minutes). Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl and then beat in the vanilla extract.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Divide the batter evenly between the two cake pans, smoothing the tops with an offset spatula. Set aside while you make the meringue layer.

Meringue:

4 large egg whites room temperature

1/4 teaspoon cream of tartar

1/2 cup (100 grams) granulated white sugar

1/2 teaspoon pure vanilla extract

In a clean bowl of your electric mixer, or with a hand mixer, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually beat in the sugar and continue to whip until stiff peaks form. Beat in the vanilla extract.

Divide the meringue between the two cake pans, gently smoothing the tops with an offset spatula. Bake for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. The meringue layers will have turned a light brown and will be crisp to the touch but soft inside.Place the pans on a wire rack to cool. When completely cooled, remove from pans.

Topping:

1 cup (240 ml) heavy whipping cream

2 tablespoons (28 grams) granulated white sugar

1 pound (454 grams) fresh strawberries, sliced (Add a little sugar if necessary) I macerated the sliced strawberries in 1/4 cup Grand Marnier, 1/4 cup sugar and a couple of tablespoons fresh lemon juice.

Confectioners sugar (powdered or icing) for dusting top of cake

Shortly before serving, whip the cream with the sugar until soft peaks form. Slice the strawberries and, if necessary, add a little sugar to sweeten them. Place one of the cake layers, meringue side up, on a serving platter. Spread or pipe half of the whipping cream onto the cake and top with half the strawberries. Gently place the second cake layer, cake side down so the meringue layer is facing up, onto the first layer. Spread or pipe the rest of the whipping cream and then strawberries on top of the meringue. Dust with confectioners (powdered or icing) sugar. If not eating immediately, cover and place in the refrigerator until serving time. The assembled cake will hold in the refrigerator for a few hours.

I found this and other cakes I will be trying on www.Joyofbaking.com web site. There is a picture there as well.

Sunday, June 20, 2009 Week 15

Lone Star Cheesecake

This week we had celebration for Father's Day and my birthday (again)!! Two of my sisters from Florida with their husbands and kids and my sister and her grandson and my Dad came from Pittsburgh for a long weekend. 20 peopel!!! Lots of fun and food and beer and wine!! So the cake of the week was cheesecake!! This is a recipe Dad saw on Food Network and it is easy and good.

crust:

2 cups crushed graham crackers

6-8 T melted butter

Form crust up the sides of a 9 or 10" springform pan.

Filling:

4 8 oz packages cream cheese

1 1/2 cups sugar

1 t vanilla

4 eggs

1 or 2 T lemon juice

Mix together pour in the springform pan.

Bake 325 for 55 minutes - an hour or until only the center of the cake is somewhat jiggly.

Topping:

2 c sour cream

1/4 c sugar

1 t vanilla

Pour the topping over the warm cheesecake and put back in the oven for 1/2 hour.

Remove from oven and cool to room temp.

Refrigerate.

Serve plain or with fruit over the top.

Sunday June 13, 2009 Week 14

Ho Ho Cake

This is yummy for kids and tastes like a HoHo or Little Debbie Chocolate cake

1 box of chocolate cake made following box directions. Split the batter between 2 x 13" pans and bake for about 15 minutes.

filling:

1 stick of butter softened

1/2 cup shortening

1 cup sugar

2/3 cup warm milk

1 t vanilla

Cream first three ingredients, add milk and vanilla and spread on cooled cake.

1 jar of chocolate frosting, or chocolate syrup.

drizzle chocolate over the cake in fun crazy patterns to ice. Or: make your own chocolate icing:

3 squares ( 1 0z) Nestles Bakers chocolate

1/4 cup butter

1 cups confection sugar

1 tsp vanilla

Melt chocolate in the microwave for about 1 minute, stir, microwave for another minute. Add butter, sugar and vanilla and drizzle over cake.

Great for big family get togethers or pot lucks. ( Make one keep one for you!!) The first time I had this was ten years ago or so, Mrs. Hathaway made them for the Mcintyre girls and their kids visiting Pittsburgh!