Buttermilk Pudding Recipe
Ingredients
2 teaspoons of powdered gelatin
1 cup of heavy whipping cream
1/2 cup of sugar
1 vanilla bean, seeded (or substitute 1/2 teaspoon of vanilla extract
2 cups of buttermilk
Jam or jelly to serve, optional
Method
1 In a small bowl, mix the gelatin with 2 tablespoons of water and set aside.
2 Place the cream, sugar, and vanilla bean seeds and pod (or extract if using) into a small sauce pot over medium heat. Once the sugar has dissolved take off the heat and add the gelatin to the warm cream. Stir until the gelatin has dissolved.
3 After the cream cools to room temperature add the buttermilk and stir. Pour through a fine mesh sieve to catch any bits of undissolved gelatin.
4 Pour into ramekins. About 1/2 cup per ramekin is enough (the pudding is very rich). Cover with plastic wrap and place in the refrigerator to set for about four hours minimum. Serve with your favorite jam, jelly, marmalade, fruit, or straight up.
Serves 6.
Buttermilk Pudding Recipe
Masters Peach Cobbler
Masters Peach Cobbler
From Tea-Time at the Masters
You'll need:
1 quart fresh peaches, peeled and sliced
3/4 -1 cup sugar
1 stick butter or margarine
1 cup all purpose flour 1 tablespoon salt
1 cup shortening 5-6 tablespoons cold water
Preparation:
Combine peaches, sugar and margarine in 1-quart saucepan. Cook slowly, stirring often, until peaches are tender and syrup begins to thicken. Transfer to 1 quart baking dish and set aside. Sift flour and salt together; cut shortening into flour with pastry blender or fork until particles are size of peas. Sprinkle water evenly over flour mixture, using just enough to dampen flour. Stir gently until dough clings lightly together when pressed with fingers. Place on floured board and roll out in a thin layer. Cut into strips 1-1 1/2 inches wide. Cover peaches with some of the pastry strips. Bake at 350 until pastry is lightly browned. Gently punch browned pastry into peach mixture with a spoon. Add another layer of pastry strips and brown. Serves 6.
Old-Fashioned Apple Pie Recipe
Old-Fashioned Apple Pie
Ingredients:
Flaky Pie Crust
7 cups peeled, cored and sliced Granny Smith apples, about 7 apples
1 tablespoon fresh lemon juice
3/4 cup sugar
3 tablespoons White Lily® All Purpose Flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon allspice
4 tablespoons butter, chilled
1 large egg, lightly beaten
1 tablespoon sugar
Preparation:
Heat oven to 425 degrees.
Prepare pie dough for double crust pie. Place bottom crust in 9 inch pan and chill.
Toss apple slices with lemon juice in large bowl. Mix flour, sugar, cinnamon, cloves, and allspice. Add mixture to apple slices and toss.
Fill the bottom crust with the apple mixture, mounding it carefully. Dot the mixture with small pieces of chilled butter.
Place the prepared top crust over the apples. Brush with the beaten egg, and sprinkle with sugar.
Bake for 45 to 50 minutes. Cover rim lightly with aluminum foil if the crust is browning too much. Cool on wire rack. Serve warm or at room temperature.
Gourmet Double Chocolate Chunk Cookies Recipe
Gourmet Double Chocolate Chunk Cookies
Ingredients:
12 ounces (2 cups) semi-sweet chocolate chips
1/2 cup Butter or margarine
3/4 cup White Lily® All Purpose Flour
1 teaspoon salt
1/2 teaspoon baking powder
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
2-6 ounces packages white chocolate bars, cut into large chunks
7 ounces macadamia nuts, or other nuts as desired
Preparation:
Instructions:
Preheat oven to 350 F. Line baking sheet with aluminum foil shiny side up.
Melt semi-sweet chocolate and butter or margarine, allow to cool slightly.
Combine flour, salt, and baking powder; set aside.
In large bowl, beat sugar, eggs, and vanilla using electric mixer on high speed for 2 minutes or until light and fluffy.
Add chocolate mixture and mix just until blended.
Add flour mixture and mix just until blended.
Stir in white chocolate chunks and nuts.
Drop by rounded tablespoons onto foil-lined baking sheet. Bake 12 minutes. Do Not Overbake. Cool on wire rack completely before removing from foil. If cookies stick slightly, use spatula to remove.
Double Deluxe Brownies Recipe
Double Deluxe Brownies
Ingredients:
2 cups sugar
1 1/4 cups White Lily® All Purpose Flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine, melted
4 large eggs
2 teaspoons vanilla extract
1 1/2 cups semi-sweet chocolate chips
1 cup chopped nuts, optional
Preparation:
Preheat oven to 350 degrees. Line a 13x9x2 inch baking pan with aluminum foil and spray lightly with no-stick cooking spray.
Stir sugar, flour, cocoa, soda, and salt; set aside.
Mix melted butter or margarine, eggs and vanilla until smooth. Add to flour mixture and stir until moistened.
Fold in chocolate chips and nuts. Spread batter into prepared pan.
Bake 35 to 40 minutes or until toothpick inserted one inch from center comes barely moist. Do not overbake.
Cool on wire rack. When completely cool remove from pan, peel off foil and cut into squares.
Apple Pie - French Apple Tart from Normandy
Apple Pie - French Apple Tart
What is the French apple tart?
A custard creamy apple tart from Normandy very popular in France.
Ingredients
8-inch sweet short paste
1 lb apples (such as Golden apples)
1 cup sugar
1 egg
1/4 cup flour
1 tsp cinnamon
1/2 cup whipping cream
3 tb cognac or calvados brandy
Step 1: Preheat oven to 375° F / 190 °C.
Step 2: Peel, quarter, cut the apples into 1/8 inch slices. Toss them in a bowl with 1/2 cup of sugar and cinnamon. Arrange them in the pastry shell. Bake in the oven for about 20 minutes. Then let cool.
Step 3: Beat the egg and 1/2 cup of sugar until mixture is pale yellow. Beat in the flour, then the whipping cream, and finally the brandy. Pour in the mixture over the apples.
Step 4: Return to oven for 10 minutes. Sprinkle with sugar and return again to oven for 20 minutes.
Keep warm until ready to serve
Wine suggestion: Cider (French Wine Guide).
Bon appetit!
Cinnamon Ice Cream
Cinnamon Ice Cream
Ice cream in Spain is rarely served as a desert at home. Rather, it is a decadent treat found at sidewalk cafés and in restaurants. Likewise, ice cream stands are common sight around Spain in the summer, especially throughout beach towns.
Recreate the feeling of a languorous afternoon at the café with this cinnamon-flavored ice cream. Delicious yet light, it is easy to see why this is a Spanish summertime favorite.
Serves 4
Ingredients
4 cups (30 fl. oz) milk
1 cinnamon stick, about 4 inches long
1 strip lemon rind, about 3 to 4 inches long
6 medium egg yolks
1 1/2 cups (10 1/2 oz) sugar
Sprigs of fresh mint, to decorate
Preparation
In a medium saucepan, heat 2 cups (15 fl. oz) of the milk with the cinnamon stick and lemon rind. Allow to simmer gently, then remove from heat and set aside.
In a separate bowl, beat the egg yolks well. Add the remaining milk and sugar, combining thoroughly.
Add the egg mixture to the saucepan with the milk, cinnamon stick, and lemon rind.
Heat the mixture and allow to simmer, stirring continuously. Make sure that the mixture does not come to a boil.
With a slotted spoon, remove and discard the cinnamon stick and lemon rind.
Allow to cool then freeze the mixture until it reaches a creamy consistency.
Serve in individual dessert glasses and decorate with mint
Almond Ice Cream
Almond Ice Cream
Whether served with ensaimadas or alone, this ice cream makes a perfect dessert.
Makes about 1 1/2 pints.
Ingredients
1 pound (3 rounded cups) blanched almonds
8 cups water
2 1/2 cups sugar
2 tablespoons grated lemon zest
1 cinnamon stick
Preparation
In a blender or food processor, very finely grind the almonds. Use the pulse function and watch carefully. You do not want the nuts to release too much oil, which will turn them into nut butter.
In a heavy saucepan, combine the water, sugar, lemon zest, cinnamon stick, and half of the almonds. Place over high heat and bring to a boil, stirring constantly. Decrease the heat to medium and add the rest of the almonds, continuing to stir. As soon as the mixture boils again, remove from the heat and let cool completely.
Transfer the cooled mixture to an ice-cream maker and freeze according to the manufacturer's instructions. If you do not have an ice-cream maker, transfer the mixture to a 4-cup container (a glass, stainless-steel, or plastic bowl will do) and place in the freezer for about 1 hour, or until half frozen. During this hour, remove the ice cream from the freezer every 5 to 10 minutes and beat it with a whisk to prevent ice crystals from forming. After the first hour, return the ice cream to the freezer and leave it there for at least 2 hours, or until fully frozen. When made by either method, transfer the finished ice cream to an airtight container and store in the freezer. It will keep for up to 1 week.
When ready to serve, remove the ice cream from the freezer about 20 minutes in advance to allow it to soften slightly. Spoon into small dishes to serve.
Strawberry Shortcakes
Strawberry Shortcakes
Ingredients:
1 Quart strawberries, sliced
3 ts Baking powder
1/2 c Sugar
1 ts Salt
1/3 c Shortening
3/4 c Milk
2 c All-purpose flour*
Margarine or butter, soften
2 tb Sugar
Sweetened whipped cream
Instructions:
*if using self-rising flour omit Baking powder and salt Mix strawberries and 1/2 cup sugar. Let stand 1 hour.Heat Oven to 450 degrees. Cut shortening into flour, 2 tablespoons sugar, the Baking powder and salt with pastry Blender until mixture resembles fine crumbs. Stir in Milk just until blended. Turn dough onto lightly floured surface. Gently smooth into a ball. Kneed 20 to 25 times. Roll 1/2-inch thick. Cut with floured 3-inch cutter. Place about 1 inch apart on ungreased Cookie sheet. Bake 10 to 12 minutes or until golden brown. Split crosswise while hot. Spread with margarine. Fill and top with strawberries. Top with Sweetened Whipped Cream. 6 SERVINGS; 570 CALORIES PER SERVING. Pat-in-t Shortcake: Do not smooth dough into a ball. Pat into greased round pan, 8 X 1-1/2 inches. Bake 15 to 20 minutes.
Minature Cheesecakes
Minature Cheesecakes
Ingredients:
1/3 c Graham Cracker Crumbs
1 1/2 ts Lemon Juice
1 tb Sugar
1/2 ts Grated Lemon Peel
1 tb Margarine, Melted
1/4 ts Vanilla
8 oz Cream Cheese, Softened
1 ea Large Egg
1/4 c Sugar
1 x Garnishes *
Recipe Instructions:
* Garinishes can include fresh fruit, or Strawberry or apricot preserves. Combine crumbs, Sugar and margarine. Press rounded meassuring Tablespoons- ful of crumb mixture onto bottom of each of six paper-lined muffing cups. Bake at 325 degrees F., 5 minutes. Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Blend in egg; pour over crust, filling each cup 3/4 ful. Bake at 325 degrees F., 25 minutes. Cool before removing from pan. Chill. Top with garnishes just before serving. MAKE AHEAD: Wrap cilled cheescakes individually in plastic wrap; freeze. Let stand at room temperature 40 minutes before garnishing and serving.
Amish Apple Cake
Amish Apple Cake
1/2 c. chopped pecans
2-1/2 c. finely chopped apples, such as Granny Smith
1/2 c. butter, softened
1 c. sugar
1 egg
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. vanilla
1 c. all purpose flour
HOT CARAMEL SAUCE
1/2 c. butter
1 c. brown sugar
1/2 tsp. salt
1 tsp. vanilla
1/2 c. evaporated milk
Instructions
In a large bowl, cream the butter. Add the sugar and beat until fluffy. Add the egg and beat until well blended. Mix in the soda, salt, cinnamon and nutmeg. Add the flour and stir just until blended. Stir in the apples and nuts. Pour into an oiled 9" round cake pan and bake in a preheated 350 degree oven for 30 minutes until the top springs back when touched lightly with your finger. Serve with Hot Caramel Sauce. In a saucepan, melt the butter, brown sugar and salt. Bring to a boil. Remove from heat and whisk in vanilla and milk. Serve warm sauce over cake. Serves 8.
Amaretto Peach Cobbler
Amaretto Peach Cobbler
Ingredients
Basic Pastry:
2 cups all-purpose flour
½ teaspoon salt
8 tablespoons unsalted butter, cut
into ¼-inch pieces
½ cup ice water, divided
Fruit:
6 cups peeled and sliced ripe
peaches (about 3 pounds)
½ cup sugar
1 tablespoon all-purpose flour
Grated rind of ½ lemon
1 tablespoon lemon juice
3 tablespoons Amaretto
½ teaspoon ground nutmeg
¼ teaspoon salt
3 tablespoons unsalted butter, cut
into small pieces
1 egg white, lightly beaten
Cinnamon-sugar or turbinado sugar, optional
Instructions
1. To prepare pastry, combine flour and salt in bowl of a food processor fitted with a chilled steel blade. Pulse to combine; add butter. Pulse until texture resembles coarse meal. (Or cut butter into flour with a pastry blender or your fingers.) Add water, processing until just combined. Press mixture gently into 4-inch circle on plastic wrap; cover. Chill 30 minutes.
2. Preheat oven to 375F.
3. To prepare fruit, combine peaches, sugar and flour; toss well. Add lemon rind, lemon juice, Amaretto, nutmeg, salt and butter; toss well.
4. Lightly flour a work surface. Roll out half the pastry dough to a thickness of 1⁄8 inch. Line a 2-quart casserole (2 1⁄2-inches deep) with pastry, trimming to fit. Spoon fruit into casserole.
5. Roll out remaining pastry to a thickness of 1⁄8 inch. Place over fruit. Moisten edges of the top and sides with a little water, press them together and crimp decoratively. Cut several slits in top crust. Brush crust with egg white and sprinkle generously with cinnamon-sugar, if using.
6. Place dish on a rimmed baking sheet and bake 45 to 50 minutes, until top is golden brown and fruit is bubbly. Serves 8.
Banana Bread Recipe
Banana Bread Recipe
Ingredients
3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar (can easily reduce to 3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cup of all-purpose flour
Method
No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
Italian Dessert Recipes: Custard Gelato
Custard Gelato
(Makes 1-1/2 quarts)
"gelato di crema"
2-1/4 cups whole milk
Pinch of salt
2/3 cup sugar
6 egg yolks
2/3 cup heavy cream
In a medium saucepan, combine the milk and salt.
Bring to a simmer. Remove from heat, cover, and set aside.
In a blender or food processor, blend sugar and yolks until smooth and thick.
With the machine running, gradually add the hot milk.
Return the mixture to the saucepan and cook over medium heat.
Stir constantly for 6-8 minutes until the mixture begins to thicken.
Remove from heat and set in a bowl of ice water.
Stir for 2 minutes to cool the mixture.
Cover and refrigerate for at least 2 hours or overnight.
In a bowl, beat the cream until stiff peaks form.
Fold the whipped cream into the custard.
Transfer to an ice cream maker and freeze according to manufacturer's directions
Italian Dessert Recipes: Vanilla Gelato
Vanilla Gelato
(Makes 1 quart)
1-1/2 cups heavy cream
1-1/2 cups whole milk
1 cup sugar
1 vanilla bean, split lengthwise
In a medium saucepan, combine the cream, milk, and sugar.
Cook over medium heat until the mixture comes to a simmer.
Remove from heat.
Scrape the vanilla seeds into the milk, add the bean, and let sit for 30 minutes.
Strain into a clean bowl discarding the vanilla bean.
Cover and refrigerate for at least 2 hours or overnight.
Transfer to an ice cream maker and freeze according to manufacturer's directions
Cake Recipes: Lemon Cake with Cream Cheese Filling
Lemon Cake with Cream Cheese Filling
1 cup cake flour
3 tsp. baking powder
3/4 cups sugar
3/4 cup butter
3 egg yolks
1/2 of lemon rind, grated
5 Tbs. lukewarm milk
3 egg whites, beaten until stiff
1 lemon, sliced thin and in half (used for garnishing)
Lemon Cream Cheese Frosting:
1 (8 ounce) package cream cheese, softened
1/4 cup butter
2 tablespoons lemon juice
2 teaspoons lemon zest
1 teaspoon vanilla extract
5 cups powdered sugar
Frosting:
Beat cream cheese, butter, lemon juice, lemon rind, and vanilla together until smooth and fluffy.
Add 3 cups powdered sugar and beat together. Add the additional 2 cups of powdered sugar. Beat until creamy. Add more icing sugar or juice as needed for easy spreading.
Cake:
Preheat oven to 350 degrees F. Sift the flour with the baking powder.
In a large bowl, beat butter with sugar and add the yolks one at the time mixing very well. Add lemon rind and the milk alternately with the flour.
Beat egg whites until stiff. Fold the egg whites very carefully into the mixture.
Pour mixture into a 9" round greased cake pan. Bake at 350 degrees F for 20-25 minutes or until done.
Remove cake from pan and let cool completely.
Cut cake into layers and fill with icing. Spread icing over the entire cake until covered. Use thinly sliced lemon pieces cut in half around the bottom of the cake.
Double the recipe to create a 1/4 sheet cake (9"x13" cake pan).
Monkey Bread Recipe
Monkey Bread
Ingredients:
4 cans refrigerated biscuits
1 cup packed brown sugar
1 1/2 sticks butter (3/4 cup)
1/2 cup white sugar
2 tablespoons cinnamon
1/2 cup raisins (these are optional, it's great with or without them)
Directions:
1. Preheat oven to 350 degrees F and grease a 9-10 inch tube pan.
2. Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits into halves or quarters and place six to eight biscuit pieces in the sugar cinnamon mix. Shake well.
3. Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan. If you are using raisins, place them among the biscuit pieces as you are layering.
4. In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits.
5. Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart and enjoy!
Icing:
Ingredients:
1/2 pound cream cheese
1/2 pound butter
1 pound powdered sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
Directions:
1.Allow cream cheese and butter to get to room temperature.
2. Beat butter and cream cheese together in a large bowl with a mixer.
3. Slowly add in the pound of powdered sugar.
4. After all the powdered sugar is added mix for 12 minutes (do not mix less than that).
5. When almost done, add in the extract and lemon juice.
Cheesecake Recipes: Lemony Light Cheesecake
Lemony Light Cheesecake
Crust:
15 reduced-fat creme-filled chocolate
sandwich cookies, finely crushed (about 1 1/2 cups crumbs)
2 Tablespoons butter or margarine melted
Filling:
3 packages (8 oz. each) light cream cheese
1 cup sugar
1 Tablespoon all-purpose flour
4 eggs
1/4 cup lemon juice
1 teaspoon grated lemon peel
Grease bottom and sides of 9 inch springform pan with shortening.
To make Crust, combine cookie crumbs and butter in medium bowl; mix well.
Press mixture firmly into bottom of springform pan. Chill while making Filling.
To make Filling, place cream cheese, sugar, and flour in mixer bowl. Attach
bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds.
Stop and scrape bowl. Turn to Speed 2 and mix about 30 seconds longer. Stop
and scrape bowl.
Add eggs, lemon juice, and lemon peel.
Turn to Stir Speed and mix about 30 seconds. Stop and scrape bowl.
Turn to Speed 2 and mix 15 to 30 seconds longer, just until blended.
Do not over beat.
Pour Filling into Crust.
Place top oven rack in center of oven. Place pan of hot water on bottom rack
of oven. Place cheesecake on rack in center of oven. Bake at 325ºF for 50 to
60 minutes, or until cheesecake is set when pan is jiggled slightly. Do not
over bake.
Turn off oven; open oven door. Let cheesecake stand in oven 30 minutes.
Remove from oven. Cool completely on wire rack away from drafts. Cover and refrigerate 6 to 8 hours before serving.
Yield: 16 servings.
English Derby Cheesecake
English Derby Cheesecake
1 pound cream cheese
1 cup sugar
5 eggs, separated
2 cups sour cream
1 sugar and lemon juice
1 teaspoon vanilla
crumb lined pan
Beat cheese and sugar smooth. Beat in yolks to blend. Blend in sour cream, vanilla and lemon. Beat whites stiff not dry. Fold into mixture. Pour into crumb lined springform pan.Bake 300F for 1 hour.Keep in oven 1 hour with door closed. Open oven door and keep cake in 1/2 hour longer. Remove and chill overnight. Serves 8.
Turtle Cheesecake
Turtle Cheesecake
2 cups vanilla wafer crumbs
6 tablespoons melted butter
1 14 ounce bag caramel candies
1 5.3 ounce can evaporated milk
1 cup chopped toasted pecans
2 8 ounce packages cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
1/2 cup semisweet chocolate chips, melted
Combine crumbs and butter and press onto bottom of a 9 inch springform pan. Bake 10 minutes at 350F. Melt caramels in milk in heavy 1 1/2 quart saucepan over low heat, stirring frequently until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanilla. Mix at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each. Blend in chocolate. Pour over pecans. Bake at 350F for 40 minutes. Loosen cake from rim of pan. Chill. Garnish with whipped cream, additional chopped nuts and maraschino cherries if desired.
