Category: Dessert

Ice Box Pie

9/6/2022

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Ingredients

1 lb vanilla wafers (or 12 oz box) crumbled
1 lb butter, divided
1 pkg powder sugar
3 eggs, divided
2 tsp vanilla, divided
1 cup nuts, chopped
5 TBS cocoa powder
4 TBS hot water

Method

Divide the wafer crumbles into 3 equal parts. Put 1/3 on the bottom of a 8x12 pan.
Cream 1/2 lb butter with 1/2 pkg powdered sugar.
Beat in 3 egg yoks, 1 tsp. vanilla, 1 cup nuts.
Fold in 3 beaten egg whites.
Pour mixture over the layer of wafer crumbs.
Cover with 1/3 crumbs.
Cream 1/2 lb butter with other 1/2 pkg powder sugar, 5 tbs cocoa, 4 tbs hot water and stur in 3 egg yoks. Add 1 tsp vanilla.
Put last 1/3 crumbs on top.

Source: Martha "Nana" Moody

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Hattie Nixon’s Sweet Potato Pie

9/6/2022

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Ingredients

2 med. sweet potatoes (baked or boiled, cut unto 1" cubes)
1/4 to 1/2 cup butter
1 1/2 c sugar
1/2 c Heavy Cream
dash salt
1 tsp nutmeg
1 tsp vanilla
3 eggs
1/2 tsp baking powder

Method

Cook the sweet potatoes. Mash hot with a larger lump of butter.
Add sugar, salt, and beat in whole eggs (one at a time). Add cream, spices, and baking powder.
Bake in pie shell at 425 for 45 min or till done.

Source: Hattie Nixon
Note: 425 degrees for 45-min, is usually too long. Bake in the preheated 425 degree oven for 15 minutes. Reduce oven temperature to 350 degrees and continue baking until a knife inserted 1 inch from the crust comes out clean, 35 to 40 minutes. Joe K. Moody likes to add 1/2 c of finely chopped pecans.

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Creamy Frozen Fruit Cups

9/6/2022

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Ingredients

1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 jar (10 ounces) maraschino cherries, drained
1 can (11 ounces) mandarin oranges, drained
1 can (8 ounces) crushed pineapple, drained
1/2 cup chopped pecans
1 carton (8 ounces) frozen whipped topping, thawed
Fresh mint, optional

Method

In a large bowl, beat the cream cheese and sugar until fluffy. Halve 9 cherries; chop the remaining cherries. Set aside halved cherries and 18 orange segments for garnish. Add the pineapple, pecans and chopped cherries to cream cheese mixture. Fold in whipped topping and remaining oranges.
Line muffin cups with paper or foil liners. Spoon fruit mixture into cups; garnish with reserved cherries and oranges. Freeze until firm. Remove from the freezer 10 minutes before serving. Top with mint if desired.

Source: Barbara Moody

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Peanut Butter & Jelly Bars

8/27/2022

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Ingredients

½ pound (2 sticks) unsalted butter at room temperature, plus more for greasing the pan
1½ cups sugar
1 teaspoon pure vanilla extract
2 extra-large eggs, at room temperature
2 cups creamy peanut butter, such as Skippy (18 ounces)
3 cups all-purpose flour, plus more for dusting the pan
1 teaspoon baking powder
1½ teaspoons kosher salt
1½ cups raspberry jam or other jam (18 ounces)
2/3 cups salted peanuts, coarsely chopped

Method

Preheat the oven to 350 degrees. Grease a 9 x 13 x 2-inch baking pan.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until well combined.
In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
Spread two thirds of the dough in the prepared pan, using a knife to spread it evenly. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don’t worry if all the jam isn’t covered; the dough will spread when it bakes. Sprinkle with the chopped peanuts and bake for 45 minutes, until golden brown.
Cool and cut into small squares.

Source: Barefoot Contessa at Home by Ina Garten, 2006

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Gin & Tonic Jelly

7/25/2022

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Ingredients

1¼ cups water (plus 3 tablespoons more)
1½ cups superfine sugar
zest and juice of 2 lemons
1⅔ cups tonic water
1 cup gin
1 ounce sheet gelatin (platinum grade)
2 cartons white currants (or 3 - 4 cartons raspberries optional)
1 teaspoon confectioners' sugar (if using raspberries)

NOTE: In the US, use 5½ teaspoons unflavored powdered gelatin. At step 2, put 5 tablespoons cold water in a small bowl and sprinkle over the gelatin. Let it stand for 5 minutes to hydrate, it will swell up and become slightly translucent. At step 2, stir the gelatin into the saucepan of warm liquid, until dissolved. Continue as directed.

Method
You will need a 5 cup jelly mold, lightly greased with almond or vegetable oil.

Put the 300ml / 1¼ cups water and the sugar into a wide, thick-bottomed saucepan and bring to the boil. Let boil for 5 minutes, take off the heat, add the lemon zest and leave to steep for 15 minutes. Strain into a measuring jug, then add the lemon juice, the tonic water and the gin; you should have reached the 1,200ml / scant 5 cup mark; if not, add more tonic water, gin or lemon juice to taste.
Soak the sheet gelatin (platinum grade) in a dish of cold water for 5 minutes to soften. Meanwhile, warm 250ml / 1 cup of the gin and tonic mixture in a saucepan until hot but not boiling. Take off the heat and let it cool a little, then squeeze out the sheet gelatin (platinum grade) and stir them into the warm gin and tonic mixture until dissolved. Then stir this into the remaining gin and tonic mixture in the measuring jug, making sure it is thoroughly dispersed. Pour into the mold and, when cold, put in the fridge to set. This should take about 6 hours.
When you are ready to unmold, half-fill a sink with warm water and stand the jelly mold in it for 30 seconds or so. Clamp a big flat plate over the jelly and invert to mold, shaking it as you do so. If it doesn't work, stand it in the warm water for another half-minute or so and try again. If you've used a dome mold, surround the jelly with white currants (Sainsbury's sells them in summer, as do many greengrocers'), or fill the hole with them if you've used a ring mold. Raspberries are just as good, but dust these with confectioners' sugar - it sounds fancy, but it makes the pale-jade glimmer of the jelly and the otherwise-too-vibrant red of the fruit come together on the plate. The white currants should be left to glimmer, opal-like, without interference.

Variance: To make a vodka and lime jelly, simply substitute 6 limes for the 2 lemons and use vodka in place of the gin.
Source: "How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking" November 14, 2001 by Nigella Lawson.

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Coconut Cupcakes

7/25/2022

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Ingredients

3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut

For the frosting:

1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted

Method

Preheat the oven to 325 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
Frost the cupcakes and sprinkle with the remaining coconut.

Source: 1999, The Barefoot Contessa Cookbook.

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Strawberry Compound Butter

7/24/2022

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Ingredients

2 sticks butter, unsalted, room temperature
1 cup Strawberry Preserves
2 TBS honey

Method

In a bowl, mash together butter, preserves, and honey.
Spoon the butter onto a piece of parchment paper or wax paper, form into a log and wrap well.
Chill for at least 3 hours, or overnight, before using.
Slice as needed.

Source: Helen Corbitt, Executive Chef The Zodiac Room at Neiman Marcus, Downtown Dallas, Texas. 1955.

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Raspberry Sauce

7/24/2022

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Ingredients

1 half-pint package fresh raspberries
1/2 cup granulated sugar
1/4 cup water
1 cup (12 ounces) seedless raspberry jam
1 tablespoon Framboise liqueur

Method

Place the package of raspberries, the granulated sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and Framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Run mixture through a tight sieve. Chill.

Source: 2004, Ina Garten

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Peach and Blueberry Crumble

7/24/2022

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Ingredients
For the fruit:

2 pounds firm, ripe peaches (6 to 8 peaches)
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 cup fresh blueberries (1/2 pint)

For the crumble:

1 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) cold unsalted butter, diced

Method

Preheat the oven to 350 degrees F.
Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.
For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.
If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.

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Orange-Butterscotch Balls

7/4/2022

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Ingredients

1 c butterscotch chips
3 T light corn syrup
1/2 c granulated sugar
1/3 c frozen orange juice concentrate
2 2/3 c crushed vanilla wafers (1 12oz box)
3/4 c chopped cashews
1/8 c superfine sugar

Method

Line a cookie sheet with wax paper and set aside.
Melt butterscotch chips in a double boiler over simmering water, stirring frequently with a rubber spatula.
When butterscotch is completely melted, add corn syrup, sugar, and orange juice, and continue stirring over low heat until well blended.
In a large mixing bowl, combine the wafers, cashews, and the orange-butterscotch mixture. (The wafers are easily crushed with a hammer or a rolling pin in a plastic bag.) Use a wooden spoon to mix the ingredients together thoroughly.
Shape the dough into 1-inch balls, roll the balls in superfine sugar, and place on the already prepared cookie sheet. Allow to dry for two to three hours. Store in an airtight container.

Yield: About 50 balls
Note: They freeze wonderfully and last frozen for up to six months.
Source: Candy!: A Sweet Selection of Fun and Easy Recipes by Laura Dover Doran (1998)

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Baklava

7/4/2022

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Ingredients

1 pound frozen phyllo sheets
1 cup melted butter
2 cups finely chopped walnuts or blanched almonds
1/2 cup sugar
1/2 teaspoon ground cinnamon
3/4 cup sugar
3/4 cup honey
1 cup water
1 tablespoon lemon juice

Method

Thaw phyllo pastry and separate sheets according to package directions (Do not cheat with the microwave -- remember last time: mushy mushy!). Keep pastry not being used covered with clean damp dish towel to keep it from drying out. Place half of pastry sheets in a greased 15x10x1-inch baking pan, one by one, brushing each sheet quickly and all over with melted butter.
Combine nuts, 1/2 cup sugar, and cinnamon; sprinkle over buttered pastry. Place remaining sheets on top, brushing each with melted butter. Cut baklava pastry into 2-inch diamonds. Bake at 400F until brown and crisp, about 30 to 35 minutes.
Meanwhile, in a saucepan, combine remaining 3/4 cup sugar, honey, 1 cup water, and lemon juice; bring to a boil. Boil baklava syrup for about 20 minutes, stirring occasionally, until syrupy. Cool and pour over baklava.

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Pumpkin Bars

7/4/2022

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Ingredients

1 C. oil
4 eggs
1 can pumpkin (about 2 cups)
2 C. Sugar
2 C. Flour
2 tsp. Baking powder
1 tsp. Soda
1/2 tsp. Salt
1/4 tsp. Ground cloves
2 tsp. Cinnamon

FROSTING:

3 oz. cream cheese
1 stick butter
2 C. powdered sugar
2 tsp. vanilla

Method

Combine and mix until smooth. Pour into jelly roll pan (do not oil the pan) Bake at 350 for 30 min.
Cream together frosting ingredients and spread over bars

Source: Barbara Moody
Note: I have substituted equal amounts of apple sauce for the oil

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Oatmeal Scotchie Cookie

7/4/2022

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Ingredients

1-1/4 C. flour
1 tsp soda
1/2 tsp salt
1/2 tsp cinnamon
1 C. Butter
3/4 C. Sugar
3/4 C. Packed brown sugar
2 eggs
1 tsp. Vanilla
3 C. Oatmeal
1 bag butterscotch chips

Method

Combine first 4 ingredient. Cream together sugars, eggs, and vanilla. Gradually beat in flour mixture. Stir in oats and chips. Bake on non-greased pans at 375 for about 8 min.

Source: Barbara Moody
Note: In Italy I add 1/4 tsp. baking powder too

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Gingerbread Bars with Cream Cheese Frosting

7/2/2022

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Gingerbread Bars with Cream Cheese Frosting

Ingredients
Bars

2 cups + 2 Tbsp (300g) all-purpose flour (scoop and level to measure)
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 tsp baking soda
1/2 tsp salt
3/4 cup (170g) unsalted butter, room temp
1 cup (220g) packed light brown sugar
1/4 cup (60ml) unsulphured molasses
1 large egg
2 tsp vanilla extract

Frosting

1/4 cup butter, nearly at room temperature
1/2 (4 oz) pkg. cream cheese, nearly at room temperature
1 1/4 cups powdered sugar
1/4 tsp vanilla extract

Method

Preheat oven to 350 degrees. Spray a 13 by 9-inch baking dish with cooking spray, set aside.
In a medium mixing bowl whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda and salt for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter, brown sugar and molasses until combined.
Mix in egg and vanilla extract. With mixer set on low speed slowly add in flour mixture and mix until combined. Fold batter with a spatula as needed until batter appears to be evenly incorporated.
Pour dough into prepared baking dish and spread and press into an even layer using your hands.
Bake in preheated oven until bars have baked through, about 14 - 17 minutes (be careful not to over-bake). Transfer baking dish to a wire rack and let bars cool completely.

For the cream cheese frosting:

In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and cream cheese until smooth.
Add in powdered sugar and vanilla and mix until light and fluffy. Spread frosting over cooled bars.
Cut into squares. Cover with lid or plastic wrap and store in refrigerator.

Note: I have adjusted the frosting recipe by half. The full recipe is just way too much/sweet.
Source: https://www.cookingclassy.com/gingerbread-bars-cream-cheese-frosting/

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Devon's Cherry Pie

7/2/2022

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Ingredients

4 cups fresh pitted or frozen pitted tart cherries
1 to 1 1/2 cups granulated sugar
4 tablespoons cornstarch
1/8 tablespoon almond extract (optional)
Devon's Pie dough recipe for 2 crusts
1 1/2 tablespoons butter, to dot
1 tablespoon granulated sugar, to sprinkle

Method

Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.
Preheat the oven to 375 degrees F.
Use your favorite pie dough recipe. Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle top with sugar.
Bake for about 50 minutes. Remove from the oven and place on a rack to cool.

Option: You can leave the cornstarch out if you want a dutch traditional (juicy) cherry pie. If so, only cook 1/2 cherries untill "mushy," add sugar. Then mix in the other 1/2 cherries and place into the pie crusts.
Source: Devon
Yield: One 8-9" Pie

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Chocolate Minty Flips

7/2/2022

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Ingredients
Syrup Recipe:

2 cups
2 c sugar
1 c cocoa
1/2 c water
2 c boiling water
1/4 t salt

Drinks:

1/4 c Malted milk powder
2 c cold milk
1-1/2 t vanilla
1/2 t peppermint extract
1/4 t salt
2 c (1 pint) vanilla ice cream

Method

Mix 2 c sugar, 1 c cocoa. Stir in 1/2 c water. Stir into 2 c boiling water. Boil 6 minutes, remove from heat. Stir in 1/4 t salt. Cool, store in fridge.
Combine until smooth: 1/4 c malted milk powder and 1/4 c syrup recipe. Blend in slowly: milk, vanilla, peppermint extract, salt. Beat well. Chill. When ready to serve, add 2 c (1 pt) vanilla ice cream. Mix well.

Source: Virginia Kendall

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Carrot Cake Caribe

7/2/2022

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Ingredients
CAKE

2 c flour
2 c sugar
2 t baking soda
2 t cinnamon
1 c corn oil
3 large eggs, lightly beaten
2 t vanilla extract
1 1/3 c pureed cooked carrots
1 c chopped walnuts
1 c shredded coconut
3/4 c drained canned crushed pineapple

ICING

8 oz cream cheese, at room temperature
4 T (1/2 stick) unsalted butter, at room temperature
3 c confectioners' sugar
1 t vanilla extract
1 T fresh lemon juice
1/4 c drained canned crushed pineapple, finely chopped

GARNISH

1/2 c shredded coconut, toasted

Method

Preheat the oven to 350.
Lightly butter two 9-inch round cake pans. Line the bottoms of the pans with rounds of waxed paper and butter the paper.
Sift the flour, sugar, baking soda, and cinnamon together in a large mixing bowl. Add the oil, eggs, and vanilla; beat well. Fold in the carrots, walnuts, coconut, and pineapple.
Divide the batter evenly between the prepared pans. Place on the middle rack of the oven and bake until the edges have pulled away from the sides of the pan and a toothpick inserted in the center comes out clean, about 1 hour.
Cool the layers in the pans for 10 minutes. Invert the pans onto a wire rack, carefully remove the waxed paper, and cool completely.
ICING: Cream the cream cheese and butter together in a mixing bowl with an electric mixer. Slowly sift in the confectioners' sugar and continue beating until fully incorporated (there should be no lumps). Stir in the vanilla, lemon juice, and pineapple.
TOASTING COCONUT: Spread no more than 1 cup shredded coconut on a baking sheet. Bake in a preheated 350 oven until golden, about 5 minutes, shaking the pan once or twice. Watch the coconut carefully so that it does not burn. Repeat the process if your recipe calls for more than 1 cup. Do not try to brown the coconut under a broiler; the high sugar content will cause it to burn very quickly. (To store coconut for later use, bring coconut to room temperature and store in an airtight container in a cool dark place.)
TO ASSEMBLE: Place a cake layer on a pretty serving plate and ice the surface. Top with the remaining cake layer and ice the top and sides. Pat the toasted coconut gently around the sides of the cake.

Source: Sheila Lukins All Around the World Cookbook (1994)

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Schokoladenkuchen

7/2/2022

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Ingredients

4 ounces Baker's German's Sweet Chocolate, melted and cooled
2 1/3 cup cake flour
1 1/2 cups sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup butter, room temperature
1 cup buttermilk, divided
1 teaspoon vanilla
2 eggs
Coconut pecan frosting and filling, below

Coconut Pecan Frosting and Filling

3/4 cup evaporated milk
1/2 cup light brown sugar, firmly packed
1/2 cup granulated sugar
1/2 cup butter
1 teaspoon vanilla
3 egg yolks, slightly beaten
1 1/3 cups Baker's Angel Flake coconut (3-ounce can)
1 cup chopped pecans

Method

Grease two 9-inch layer cake pans and line bottoms with waxed paper. Sift together flour, sugar, baking soda, baking powder, and salt. Cream butter; add flour mixture, 3/4 cup buttermilk, and vanilla. Stir until dry ingredients are moistened; beat at medium speed of electric mixer for 2 minutes, scraping bowl from time to time. Add melted chocolate, eggs, and remaining 1/4 cup buttermilk. Beat 1 minute longer. Pour batter into prepared cake pans. Bake in a preheated 350°F oven for about 35 minutes, or until a wooden pick inserted in the center comes out clean. Cool in pans on rack for 15 minutes. Remove and cool completely on racks. Frost with coconut pecan frosting, below.
In a saucepan over medium heat, combine milk, sugars, butter, and vanilla. Bring to a full boil, stirring constantly. Remove from heat (mixture might appear a bit curdled). Quickly stir a small amount of the hot liquid into the beaten egg yolks; return egg yolk mixture to the hot mixture in saucepan and blend well. Return to a boil, stirring constantly. Remove from heat and stir in coconut and pecans. Cool to spreading consistency, beating occasionally.

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Black Forest Cake

7/2/2022

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Ingredients
Chocolate Cake:

2 cup all-purpose flour
2 cups granulated sugar
3/4 cup Dutch-processed cocoa powder sifted
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 cup vegetable oil
1 cup buttermilk room temperature
1 cup hot water
2 large eggs
2 tsp vanilla

Cherry Liqueur Syrup:

1/2 cup granulated sugar
1/2 cup water
1/4 cup cherry liqueur or
1 400g jar Luxardo Maraschino Cherries

Whipped Cream Frosting:

3 cup whipping cream cold
1/4 cup powdered sugar sifted

Chocolate Bark:

250 g good quality dark chocolate chopped

Assembly:

2 1/2 cups cherries pitted and cut in half
1 bar dark chocolate for shavings (optional)
cherries

Method
Chocolate Cake:

Preheat oven to 350F, grease two 8" round baking pans and dust with cocoa powder. Line bottoms with parchment.
Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
In a medium bowl whisk all wet ingredients (pour hot water in slowly as not to cook the eggs).
Add wet ingredients to dry and mix on medium for 2-3 mins. The batter will be very thin.
Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
Bake for 45 mins or until a cake tester comes out mostly clean.
Cool 10 minutes in the pans then turn out onto a wire rack to cool completely.

Cherry Liqueur Syrup:

Place sugar and water into a small pot.
Stir and bring to a boil.
Simmer for 1 min then remove from heat.
Stir in cherry liqueur and allow to cool completely.

Whipped Cream Frosting:

Whip cream and powdered sugar until stiff peaks. Ideally in a cold bowl with a cold whisk.

Chocolate Bark:

Melt chocolate over a double boiler or in 20-second bursts in the microwave.
Using a large offset spatula, spread melted chocolate in a thin layer on a large sheet of parchment.
Roll up from the short side of the parchment. Place on a baking sheet and refrigerate or freeze until firm.
Unroll to create chocolate bark.

Assembly:

Cut each cake layer in half horizontally.
Place one layer of cake on a cake stand or serving plate. Brush generously with cherry syrup.
Top with approximately 1 cup whipped cream and spread evenly.
Mix fresh and maraschino cherries together. Top whipped cream layer with approximately 1 cup of cherries and gently press them into the whipped cream.
Repeat with remaining layers and frost the outside of the cake.
Decorate with chocolate bark, chocolate shavings, rosettes, and cherries if desired.

Note: When making the whipped cream frosting, make sure everything is chilled, as the cream will whip up better.
Source: livforcake.com
Devon altered recipe: 12/24/2018

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Bittersweet Chocolate & Blackberry Cake

7/2/2022

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Ingredients
Cake:

3 c sifted cake flour (not self-rising)
1/2 t salt
1 t cardamom
1-1/2 t baking soda
3/4 c cocoa powder plus extra for dusting pans
1/2 c boiling water
3 oz bittersweet chocolate, coarsely chopped
2-1/4 c sugar
1-1/2 c unsalted butter, room temperature (3 sticks)
4 large eggs
1 T vanilla extract
1 c buttermilk
1 c whole blackberries, washed, halved if large

Ganache:

1-1/2 lbs bittersweet chocolate, chopped very fine
1-1/2 c heavy cream
3 c blackberries, halved if large

Method
Making the Cake:

Preheat the oven to 350 degrees. Fit the bottom of 3 8-inch cake pans with parchment, then butter and dust with cocoa powder. Resift the flour with the salt, cardamom, and baking soda. Set aside.
Place the chopped chocolate in the bowl of a food processor and run for 30 seconds, Add 1 cup of the sugar and process for 1 additional minute, until the chocolate is chopped into very small granules. Set aside.
Beat the butter in an electric mixer on medium speed with a paddle attachment until creamy, for 1 minute. Add the remaining 1-1/4 cups sugar and slowly add the ground chocolate mixutre and mix for 3 more minutes. Beat in the eggs one at a time and then the vanilla. Stop to scrape down the bowl occasionally.
Mix the buttermilk with the cocoa powder to taste.
On low speed, alternately add the flour mixture and then the cocoa mixture a little at a time, beginning and ending with the flour, occasionally scraping down the sides of the bowl with a spatula. When just mixed, add the blackberries and mix just to combine. Spoon the batter into the prepared pans and smooth the top with a rubber spatula.
Bake cakes in upper and lower thirds of oven, rotating pans after 20 minutes, for a total of 40-45 minutes until a toothpick inserted in the center comes out clean. Cool the cakes in the pan for 12 minutes. Use a thin bladed knife to loosen the cake from the sides of the pan, then invert onto the rack, remove the parchment paper and cool completely.

For the ganache:

Place the chocolate in a large bowl. Heat the cream in a sauce pan until just boiling. Pour over the chocolate and allow to sit for 1 minute. Stir until smooth, transfer to the bowl of a standing mixer. Cool to room temperature.
Chill in the refrigerator, stirring occasionally, until cold, but not solid for 25 to 30 minutes. Whip the ganache with a whisk attachment in a standing mixer until fluffy for 2 minutes. Do not over whip.

Assembling the cake:

Trim the rounded dome from each cake layer so that they are flat. Place one cake flat bottom up and coat the top with a 1/4 inch layer of the whipped ganache. Top with 3/4 c blackberries.
Repeat with another layer.
With the remaining ganache, frost the sides and the top of the cake. Dip an offset spatula in hot water and smooth out the sides and top of the cake. With the remaining 1/2 c blackberries, decorate the top of the cake.

Source: Turning Leaf Wines
Time: 4 hours

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Apricot Bars

7/2/2022

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Ingredients
Bar

3/4 olio (crisco)
1 c sugar
1/2 c milk
1 egg, slightly beeten
1 box gram crackers
1 c dried apricots, chopped/minced
1/2 tsp vanilla

Glaze

3 TBS butter, melted
2 c powder sugar
2 TBS lemon juice, fresh (or more)

Method

Cook olio, sugar, milk, and egg stirring every 5 min.
Add 1 c crushed gram crackers, apricots, and vanilla.
Line a 9" x 13" pan with whole gram crackers.
Pour cooked mixture over the crackers and top with another layer of whole gram crackers.
For the glaze, mix the butter, powder sugar, and lemon juice. Add more lemon juice to thin as needed.
Cover the gram crackers with the glaze. Garnish with lemon zest, optional.
Let the setup or refrigerate for 1 hour to set. Glaze should harden.

Source: Martha "Nana" Moody, Christmas Recipe from her friend Inez Jones, Dallas, TX (1960s).

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Pineapple/Orange Yellow Cake

7/1/2022

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Ingredients

1 pkg. yellow cake mix
1 (15 oz.) can mandarin oranges with juice
3/4 c. oil
4 eggs

FROSTING:

1 (13 1/2 oz. or 16) Cool Whip
1 (3 oz.) pkg. vanilla instant pudding
1 (20 oz.) can crushed pineapple

Method

Mix cake mix with mandarin orange with juice and oil. Add eggs one at a time and mix well. Grease and flour 3 (8 inch) cake pans. Divide batter evenly into 3 pans. Bake at 325 degrees for 20-25 minutes minutes. Cool thoroughly.
Mix pudding and crushed pineapple and juice. Once it starts to thicken fold in Cool Whip. Return to refrigerator for 1 hour. Frost cake and keep in the refrigerator.

Source: Barbara Moody
Note: If you do not have a yellow cake mix, then mix the following to start: 2 cups flour, 1.5 cups sugar, 1 TBS Milk, and 1 TBS baking powder. LET COOL WHIP COME TO TEMP IN FRIDGE 3 HOURS BEFORE US;, DOES NOT WORK RIGHT FROM STORE FREZER.

Modifications (1/19/2021):

Use 2 (15 oz) cans of mandarin oranges in a light syrup, one with the juice, one strained.
Cut the oil to 1/3 cup and add 1/3 apple sauce
Use egg white only
Decorate with toasted sweetened coconut around the edge and crushed macadamia nuts on top
Replace Cool Whip with real cream: 1 1/4 cups heavy whipping cream or heavy cream, cold, 1/2 cup powdered sugar, 3/4 tsp vanilla extract

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Lemon Yogurt Cake

7/1/2022

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Ingredients

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice

For the glaze:

1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice

Method

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Source: Barefoot Contessa; Season 8, Episode 3 "Going, Going, Gone." 2006, Barefoot Contessa at Home.

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