Strawberries and Cream Birthday Cake

This is a white cake layered with custard, strawberries and whipping cream.

FRUIT FILLING:

1.5 c (8 0z) raspberries, strawberries or blueberries
2 tbsp sugar
1 tsp fresh lemon juice

Mix and let sit 1 hour.

WHITE CAKE:

2 c flour
1 tsp salt
1 c sugar
1 c heavy cream
2 tbsp milk
2 tsp baking powder
4 egg whites, room temperature
1 tsp vanilla extract
1/4 tsp almond extract

1. Preheat oven to 325 F.
2. Butter 8 in round pans. Add parchment. Butter and flour that too.
3. Mix dry ingredients.
4. Mix wet ingredients in kitchenaid, whip till thickens.
5. Add dry ingredients to wet ingredients.
6. Divide batter amongst 3 pans.
7. Bake 20-25 min.
8. Let cool COMPLETELY.

CUSTARD / PASTRY CREAM FILLING:

2.5 c whole milk
3/4 c sugar
1/4 tsp salt
2 tsp vanilla extract
1/4 c cornstarch
1 tbsp flour
4 egg yolks
1/2 c whole milk
4 tbsp (1/2 stick) butter
1 c heavy cream, whipped to soft peaks

1. In medium saucepan, mix 2.5 c milk, sugar and salt. BOIL over med heat.
2. In separate bowl, whisk cornstarch, flour and egg yolks with 1/2 c milk.
3. TEMPERING: whisk some of the boiling mixture with the egg yolks, then pour back into hot milk and return to heat. Do it little by little so the eggs don’t curdle.
4. Bring to a boil and boil for 30 sec.
5. Remove from heat, STRAIN (if it curdled), and stir in butter and vanilla extract.
6. Rub a piece of butter over the surface of the cream, top with plastic wrap, and fridge till cool.
7. To complete, fold in whipping cream.

WHIPPING CREAM FROSTING:

2 c whipping cream
1 c confectioner’s sugar
2 tsp vanilla extract
1 tsp almond extract

Mix well.

 

Banana Pecan Cupcakes

Makes 9
From “Martha Stewart Cupcakes”

Ingredients:

1 c sifted cake flour (not self rising)
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/3 tsp cinnamon
2/3 c mashed very ripe bananas (1 1/3 bananas)
1/4 c buttermilk
1/4 tsp vanilla extract
1/2 stick butter, room temperature
1/2 c packed brown sugar
1 egg, room temperature
1/3 c pecans, toasted, chopped

Directions:

1. Preheat oven to 350 F.
2. Put paper liners in muffin tins.
3. Mix butter and sugar. Add eggs. Add buttermilk, bananas and vanilla.
4. Add dry ingredients. Fold in pecans.
5. Fill muffin cups 3/4 full.
6. Bake 20 min.
7. Cool. Can be frozen for 2 mo in airtight containers.
8. Frost. Enjoy!

Pumpkin Muffins

Pumpkin Muffins

makes 18

INGREDIENTS:

2 C canned pumpkin or you can use fresh, but my muffins have a nicer top with canned ( not pumpkin pie filling)

3C All purpose flour- unbleached sometimes I make them with we wheat flour 1 cup WW/ 2 cups unbleached flour

2C white sugar

2 tsp baking soda

1/2 tsp baking powder

3/4tsp ground cloves

2 tsp ground cinnamon

1 tsp ground nutmeg

1/4 tsp allspice

1 tsp salt

2/3 cup veg oil

3 eggs- large

your muffins will come out better rise with with fresh baking powder& soda & room temp pumpkin, & eggs

DIRECTIONS:

Preheat oven to 350

Mix in med bowl pumpkin, oil & eggs In extra large bowl I mix my dry ingredients really well, make a well in center & pour in wet ingredients.

Mix until incorporated BUT DO NOT OVER MIX. If you over mix you won’t have the nice big tops.

Spray each paper with a little veg oil spray (paper comes off easy that way) & place in pan. Let batter rest about 15 minutes. Fill liners using an ice cream scoop. Cook for about 20 minutes.

These muffins are good plain but really good with cream cheese frosting on top. I also sometimes put pepita seeds (bulk bins, roasted & salted on top).

CREAM CHEESE FROSTING:

1/4 cup butter softened
4 oz softened cream cheese
2 c powdered sugar
1/2 tsp vanilla

Mix well. You’ll have extra of this frosting about a 1/2 cup extra

Tofu Lemon Bars

Egg free, Protein Rich, Good reviews.
I have not made these but would like to try.

INGREDIENTS:

CRUST:

1/2 c coconut oil, melted
1/4 c sugar
1/4 c salt
1 tsp vanilla extract
1.5 c whole wheat pastry flour

FILLING:

1/2 c silken tofu
3/4 c cane sugar
1 tbsp grated lemon zest
1/4 c lemon juice
1/4 tsp baking powder
2 tbsp whole wheat pastry flour

DIRECTIONS

1. Heat oven to 350 degrees. Brush an 8-inch-square baking dish with oil, then line with parchment, leaving an overhang, and brush parchment with oil. Set aside.
2. Make the crust: Stir together 1/2 cup oil, sugar, vanilla, and salt. Add flour and stir until just combined. Press dough into prepared dish and bake until pale golden-brown, about 20 minutes.
3. Meanwhile, make the filling: Process tofu, sugar, lemon zest and juice, baking powder, and flour in a food processor until smooth. Pour onto baked crust and bake until set, 25 to 30 minutes more. Let cool completely, then dust with confectioners’ sugar and cut into squares.

Peach Cobbler

Adapted from Southern Living.

INGREDIENTS

1/4-1/2 cup unsalted butter
1-2 cups all-purpose flour
3/4 cup white sugar
1/4 c brown sugar
1 tablespoon baking powder
Pinch of salt
1 cup milk
4 cups fresh peach slices, peeled
1 tablespoon lemon juice
1 tsp vanilla extract (optional)
orange zest (optional)
Ground cinnamon or nutmeg (optional)
Chopped pecans (optional)

DIRECTIONS

1. Preheat oven to 375 F.
2. Put butter in 13 x 9 pyrex dish. Put dish in oven. Let butter melt.
3. Put peaches on top of butter.
4. Mix remaining ingredients, pour on top of peaches.
5. Bake 40-45 min.
6. Serve with ice cream.

 

Emeril’s NEW Jelly Donuts

For some reason, Food Network and Emerils.com have different recipes for Emeril’s Jelly Donuts. I’m including both. This one if from Emeril’s own website.

INGREDIENTS:

1 (1/4 ounce) package of active dry yeast
3/4 cup plus 1 teaspoon sugar
1/4 cup warm water (110 deg F)
6 eggs
6 cups flour
1/4 cup melted butter
1/4 teaspoon salt
1 1/2 cups whole milk
1/2 cup half and half
1 1/2 cups sweetened whipped cream
1 1/2 cups vanilla pastry cream
1 1/2 cups raspberry filling
Shaker of powdered sugar
1 cup chocolate glaze
1 cup powdered sugar glaze

DIRECTIONS:

1. In a small mixing bowl, combine the yeast, 1 teaspoon sugar, and 1/4 cup of the warm water. Stir to dissolve and set aside. In an electric mixer, beat the eggs and remaining 3/4 sugar until thick and pale yellow in color.
2. Change the mixer attachment to a dough hook. With the machine running slowly add the yeast mixture, melted butter, milk, half and half and salt.
3. Add the flour, 1 cup at a time.
4. Mix until the mixture forms a soft ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough and turn into a lightly oiled bowl.
5. Cover the bowl with plastic wrap and set the bowl in a warm, draft free space. LET THE DOUGH RISE until double in size, about 1 1/2 hours.
6. Turn the dough out onto a floured surface and dust the surface of the dough with flour. With a rolling pin, roll out the dough, about 1/4 inch thick, in the shape of a rectangle. Using a 3 inch round cutter, cut the dough into circles. Place the rounds on a baking sheet.
7. Cover the dough with a greased piece of plastic wrap (this will prevent the dough from sticking to the wrap) and LET THE DOUGH RISE until double in size, about 30 minutes.
8. Preheat the fryer to 350 degrees.
9. Gently fry a couple of the circles at a time, until golden brown, about 3 to 4 minutes, flipping occasionally for overall browning. Remove the doughnuts from the oil and drain on a paper towel-lined plate.
10. Fit each pastry bag with small round tips. Fill each bag with a different filling. Pipe the donuts, alternately with the different fillings. Sprinkle some of the filled donuts with powdered sugar. Glaze the remaining donuts with the two different glazes. Place on a serving platter and serve.

POWDERED SUGAR GLAZE:

1 cup powdered sugar
3 tablespoons milk

In a small bowl, combine the powdered sugar and the milk and whisk until smooth.

RASPBERRY FILLING

4 cups raspberries
3/4 cups plus 2 tablespoons water
3/4 cup sugar
2 tablespoons cornstarch

In a saucepan, combine the raspberries, 3/4 cup of water and the sugar. Bring to boil. Simmer for 15 to 20 minutes or until the raspberries have broken down. Remove the mixture from the heat and strain in a fine-mesh sieve. Return the strained mixture to the heat. Dissolve the cornstarch in the remaining 2 tablespoons of water. Whisk the slurry into the raspberry mixture. Bring the mixture back to a boil and simmer for 5 more minutes. Remove from heat and cool completely.

 

 

Emeril’s Jelly Donuts

Link here: http://www.foodnetwork.com/recipes/jelly-filled-donuts-3644849

INGREDIENTS:

1/4 cup whole milk
3/4 ounce (4 1/2 teaspoons) instant yeast
1 tbsp sugar

3 tbsp sugar
1 1/2 teaspoons salt
1/4 teaspoon mace
2 tablespoons nonfat powdered milk
1 large egg
3/4 c milk
2 cups all-purpose flour
1 cup bread flour

1 1/2 cups raspberry, strawberry, blueberry or your favorite jelly for filling doughnut
3 tablespoons unsalted butter, room temperature

DIRECTIONS:

1. Microwave 1/4 c milk at 15 sec intervals until it is warm BUT NOT HOT. Place the yeast in a small bowl with 1 tablespoon of the sugar and pour the heated milk over the yeast. Stir the milk into the yeast and allow it to bloom for 5 to 10 minutes.
2. In a stand mixer fitted with a whip attachment, combine the remaining 3 tablespoons of sugar, butter, salt, mace, and powdered milk and mix until just well combined. Do not overmix. Add the egg and mix gently. Add the remaining 3/4 cup of milk and mix briefly. Add the flours and yeast mixture and mix to form a smooth dough, about 6 to 8 minutes at second speed.
3. Transfer dough to a lightly oiled bowl and cover with plastic wrap or a damp kitchen towel. Set aside to rise in a warm, draft free place until doubled in size, 1 to 1 1/2 hours.
4. Place the dough on a lightly floured work surface. Sprinkle the dough lightly with flour and, using a rolling pin, roll to a thickness of 1/2-inch. Let dough sit undisturbed for 5 minutes to allow the dough to relax. Using a biscuit cutter or the rim of a glass, cut doughnuts into rounds about 3 inches in diameter.
5. Add enough oil (or vegetable shortening) to a large saucepan or deep-fryer to come halfway up the sides of the pan when melted. Heat over medium heat to a temperature of 350 degrees F. Fry the donuts, a few at a time so as to not overcrowd, turning once midway through the cooking, 2 to 2 1/2 minutes per side. Drain on a paper towel-lined plate.
6. While donuts are still warm, place them in a paper bag with some sugar and shake to coat. Transfer the cooked doughnuts to a cookie rack set over a sheet pan to cool.
7. When donuts are cool, place the jelly in a pastry bag fitted with a plain tip and, using the tip, poke a small hole in the side of the doughnuts and fill the centers with 2 tablespoons of the jam.
8. Enjoy!

Tembleque (Puerto Rican)

From: http://www.tastingpuertorico.com/tembleque

This is the Puerto Rican Christmas Cake. It has the consistency of Flan, but no eggs.  It is a completely vegan recipe. And it’s so yum. Enjoy!

INGREDIENTS:

• 2 cans (13.5 oz. each) Coconut Milk (Goya Brand)
• ¾ cup sugar
• ½ cup corn starch
• ¼ tsp. salt
• Toasted coconut (optional for garnish)
• Ground cinnamon (for garnish)

DIRECTIONS:

1. In saucepan over medium-high heat, combine 1.5 cans of the coconut milk with sugar and salt, stirring occasionally until the mixture starts to boil
2. In a separate bowl dissolve the cornstarch with the remaining 0.5 can of Coconut milk, making sure that the cornstarch has no lumps
3. Add this cornstarch and coconut mixture to the pan and stir until the mixture starts to thicken (about 5 mins)
4. Next pour through a strainer(optional) into individual serving dishes or one large bowl then cover to prevent a thick skin from forming on the top as the dessert cools.Allow to cool and place into the refrigerator for at least 2-3 hours or longer
5. If you are using individual serving dishes, sprinkle the top of the tembleque with ground cinnamon before serving
6. If you have used a large bowl, then run a thin knife around the edge of the pudding, carefully invert the bowl onto a serving plate. Sprinkle the top with ground cinnamon before serving

Tres Leches Cake (Puerto Rican)

FROM: Chowhound

INGREDIENTS:

• Butter, for coating the baking dish
• 1 cup all-purpose flour
• 6 large eggs
• 1 cup granulated sugar
• 1 (14-ounce) can sweetened condensed milk
• 2/3 cup evaporated milk (not nonfat)
• 1/2 cup unsweetened canned coconut milk
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1 cup sweetened or unsweetened flaked coconut
• 1 1/2 cups heavy cream
• 1 tablespoon powdered sugar

DIRECTIONS:

1. Heat the oven to 325°F and arrange a rack in the middle. Coat a 13-by-9-inch glass baking dish with butter; set aside.
2. Separate egg whites and egg yolks.
3. In kitchenaid, blend egg whites on high until medium peaks form.
4. In bowl, whisk egg yolks, vanilla extract and almond extract.
5. Add egg yolk mixture spoonful by spoonful to egg white mixture. Fold in slowly, by hand, taking care to keep the volume of the egg whites.
6. Add flour mixture slowly, half cup by half cup. Fold in slowly, by hand, taking care to keep the volume of the egg whites.
7. Pour the batter into the prepared baking dish and bake until the cake is puffed and golden and the edges pull away from the sides of the pan, about 20 to 25 minutes.
8. Meanwhile, place the three milks and the rum in a large bowl and whisk until combined; set aside.
9. Remove the cake from the oven and place on a wire cooling rack. Using a toothpick or wooden skewer, poke holes all over the cake and allow to cool for 15 minutes. Pour the milk mixture evenly over the cake and continue cooling, about 45 minutes more. Tightly cover with plastic wrap and refrigerate at least 4 hours or overnight.
10. When the cake is ready to serve, spread the coconut in an even layer in a large frying pan. Toast over medium heat, stirring often, until lightly browned and fragrant, about 5 minutes. (If the coconut begins to burn, reduce the heat.) Immediately remove from the pan to a small bowl.
11. Place the heavy cream and powdered sugar in large bowl and whisk until medium peaks form. (If you like, flavor it with a teaspoon of dark rum.) Slice the cake and serve topped with a mound of whipped cream and a sprinkle of toasted coconut.

Iced Hermits

INGREDIENTS

FOR THE COOKIES
1/2 cup (1 stick) unsalted butter, softened, plus more for baking sheet
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Pinch of ground cloves
1 1/4 cups packed dark-brown sugar
2 eggs
1/4 cup unsulfured molasses
1 cup chopped candied ginger, cut into 1/4-inch pieces
3/4 cup raisins

FOR THE ICING
1/4 cup packed light brown sugar
2 tablespoons whole milk, plus more if needed
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1 cup sifted confectioner’s sugar, plus more if needed

DIRECTIONS

1. Make bars: Preheat oven to 350 degrees. Butter a 10-by-15-inch rimmed baking sheet. Line bottom with parchment paper, and butter parchment; set aside. Whisk together flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, salt, pepper, and cloves in a medium bowl; set aside.
2. Put butter in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth. Add brown sugars; mix until pale and fluffy, about 2 minutes. Mix in egg and yolk, and molasses. Reduce speed to low; gradually mix in flour mixture. Mix in 1/2 cup candied ginger and the raisins.
   Spread dough evenly onto prepared baking sheet. Bake, rotating sheet halfway through, until firm, 18 to 22 minutes. Let cool completely in baking sheet on a wire rack.
3. Make icing: Put brown sugar, milk, and butter in a medium saucepan over medium heat. Cook, stirring constantly, until butter has melted and sugar has dissolved. Remove from heat; whisk in vanilla and confectioners sugar. If icing is too thick to drizzle, stir in more milk, a teaspoon at a time. If icing is too thin, stir in more confectioners sugar, a teaspoon at a time. Let cool slightly.
4. Drizzle bars with icing; sprinkle with remaining 1/2 cup candied ginger. Let stand until icing has set, about 15 minutes. Cut into 2-inch squares. Bars can be stored in single layers in airtight containers at room temperature up to 5 days.

NOTE: These bars are a bit on the dry side. I added 1/4 c milk to keep them moist. With the milk, they will not store as long as they would otherwise.

NOTE2: DO NOT double the spices in this recipe. They already have an “Indian” level of spice. You’ve been warned. ^^

NOTE3: These are really delicious, amazing cookies.

NOTE4: The icing tastes a lot like New Orleans pralines. Yum yum.