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Dessert cups with cannoli filling

These dessert baking cups are great for baking something in them or  making assembled desserts such as these dessert cups with cannoli cream.

Dessert cups with cannoli cream
Dessert cups with cannoli cream

You can fill them with whatever you like!
Pictured I did pound cake, cannoli cream and topped with  chocolate dipped strawberries.
You can use pudding to fill the cups instead of cannoli cream.
Create whatever pleases you.

Cannoli cream ingredients:
15oz-16oz ricotta cheese, whole milk
5 TBLS confectioner’s sugar
1 TSP vanilla, paste type is preferred
2 TBLS cornstarch
½ TSP cinnamon

mini chocolate chips, to sprinkle on top
1 store bought butter pound cake
Bakers chocolate melting cup, I used milk chocolate
8-10 fresh strawberries

Directions;
Mix the cannoli cream in a processor or if you don’t have one a blender. Set aside.
Have the strawberries at room temperature. Place them on a pan with wax paper.
Melt the chocolate according to the directions on the cup.
Dip the strawberries and place them on the wax paper pan.
Let them sit for 1/2 hour and then refrigerate.
Slice the pound cake about 1/2 inch thick and cut out a circle of cake with a glass or biscuit cutter and press it into the dessert cups.
Top with the cannoli cream and sprinkle with the mini chocolate chips.
Place a dipped strawberry on top.
Chill and serve the same day.


Fruit Filled Tart

These two pictured tarts are a take on an apple tart I posted in 2015.
It’s an impressive dessert with little effort or time. Serve with whipped cream, your favorite ice cream or Gelato.

cherry fruit tart
cherry fruit tart

peach fruit tart
peach fruit tart

Ingredients;

1 can 21oz cherry OR peach pie filling
A dash of nutmeg for the peach tart
1/2 TSP almond extract for the cherry tart
large white sugar sprinkles
1 egg white  beaten until frothy
1 box of pie crusts, the 2 pack that rolls out
a sheet of parchment paper
Directions;

Preheat oven to 420.
The pie crusts should be at room temperature.  Remove them from the box and gently unroll them. Place one on the parchment paper.
Mix into the fruit; almond extract for the cherry and nutmeg for the peach.
Pour the fruit in the middle and arrange it to come about 2 inches from the edge.
Fold the edges up and over lapped (fluted)as pictured.
Brush the edge with the egg white and sprinkle with the sugar.
Bake for about 20 minutes until golden brown.
**Optional crumb topping**
1/4 cup flour
2 TBLS cold unsalted butter
light dash of cinnamon
1 TSP regular sugar
Mix together until the butter is incorporated into pea size pieces.
Sprinkle the mixture over the fruit top of the tart. Bake as directed above.
The peach fruit tart pictured has the crumb topping.


Making Buttermilk

Many times I want to make something and it calls for buttermilk and it’s not something I keep on hand.  Some of my friends say they make their own.  I tried it and it works. No matter which you choose to substitute,  stir in the ingredients and let it sit for 15 minutes or so.

buttermilk
buttermilk

I’ve researched and found several ways to use other ingredients.
Another substitution for buttermilk is plain or vanilla unsweetened yogurt. Used in equal measurement. It may be necessary to thin the yogurt with water or milk first (especially if the batter you’re making is relatively thin).
OR
1 TBLS white vinegar mixed with 1 cup of whole milk
OR
1 TBLS  lemon juice mixed with 1 cup of whole milk
OR
2 TSP cream of tartar mixed with 1 cup of milk


Peach Turnovers

These peach turnovers are easy to make and you can also freeze them for use another time. For the best  results use fresh ripe peaches if possible.

peach turnovers
peach turnovers

Ingredients;

1/2 cup sugar
2 TBLS cornstarch
2 LBS fresh ripe peaches, peeled and cut into cubes
1 TBLS unsalted butter plus a little more for melting
Sprinkle of cinnamon & nutmeg
2 sheets frozen puff pastry, thawed

1 egg beaten with a splash of water
1/4 cup powdered sugar, if desired

Directions;

Preheat oven to 400.
Dice the peaches saving the juice. Combine peach juice with sugar and cornstarch in saucepan. Cook until thick and bubbly. Add peaches, butter, cinnamon and nutmeg. Stir for a minute or two. Cool slightly. Lightly roll out each pastry sheet on floured surface. Brush with melted butter. Cut each sheet into 4 squares. Place some of peach filling on half of each square. Brush edges with beaten egg. Fold over into a triangle and press to seal edges (or crimp with fork).
Place on baking sheets lined with parchment paper OR wrap and freeze them for another time.
Bake at 400º for 10-15 minutes until lightly brown and puffy.
Cool and sprinkle with powered sugar if desired  them for another.


Lemon Supreme Pound Cake

I call this Lemon Pound Cake Supreme because when you add the sour cream there is no better description than Supreme!
Your guests will certainly be asking for the recipe.
Pictured is shaped by a cake pan by Nordic Ware.  They have the largest variety of decorative cake pans I’ve ever seen.

pound cake
pound cake

Ingredients;
1 1/2 cups all-purpose flour, unbleached preferred
2 tsp baking powder
1/2 tsp kosher salt
1 cup whole milk sour cream
1 cup sugar
3 extra-large eggs
2 tsp grated lemon zest (2 lemons)
1/2 tsp pure vanilla extract
1/2 cup vegetable oil

Directions;
Preheat the oven to 350 degrees. Grease and flour 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan.
Sift together the flour, baking powder, and salt into a bowl.
In another bowl, whisk together the sour cream, sugar, 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 loaf pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean. Cool for at least an hour.
Glaze:
1 cup confectioners sugar mixed with 1/2 tsp lemon extract and 2 TBLS water or cream or milk. Stir together and adjust the consistency to what you like. Drizzle over cooled cake.


Quick Apple Cinnamon Rolls

This apple cinnamon rolls recipe is half store bought.
You can easily put this together for a luscious dessert or a
weekend brunch served at home or as a great take a long.
The smell of them baking makes your mouth water!!

Apple Cinnamon Rolls
Apple Cinnamon Rolls

INGREDIENTS;
1 can Pillsbury Grands Cinnamon Rolls, cream cheese icing style
1 apple, any kind, peeled and cut into a large dice
2 TBLS golden raisins
3 TBLS melted butter
1/2 cup pecan pieces are optional

DIRECTIONS;
Preheat the oven to 350.
Release the rolls out of the can in one piece.
Unroll them on a piece of wax paper.
Brush lightly with some of the butter leaving
some to coat the baking dish.
Sprinkle with the raisins and diced apple.
Add pecans if you wish.
Roll them back up and cut into the rolls using the
dough perforations, there should be 5 rolls.
Grease a baking dish with the leftover butter.
Be sure the dish is large enough to fit the rolls next
to each other with a little room to expand.
Place the rolls in the baking dish.
Bake for 20-30 mins. until puffed and bubbling.
Let cool for 15 minutes then ice with the package cream cheese icing.


Cookie and Ice Cream Sandwich Treat

This Cookie and Ice Cream Sandwich Treat is a take on the traditional.

Cookie and Ice Cream Sandwich Treat
Cookie and Ice Cream Sandwich Treat

Make my “Best Ever Chocolate Chip Cookie” recipe.
Let them cool. Soften your favorite ice cream and spread it onto the baked side up of a cookie and top with another cookie.
Gently press together.
Wrap and freeze them for future use or freeze them for just a few minutes to enjoy right away.


Old Fashion Rice Pudding

Rice pudding dates back many decades in the USA. Very popular when I was growing up as a way to use leftover white rice. Asia referred to it as a sweet rice porridge. Pudding is more a westerner term. No matter what you name it, Old Fashion Rice Pudding is delicious. Make plenty because you can count on people asking for second servings.

Old Fashion Rice Pudding
Old Fashion Rice Pudding

Ingredients
1 cup cooked white rice
2 1/2 cups milk
3 large eggs, lightly beaten
3/4 cup sugar
1/2 cup raisins
1 TSP vanilla extract
1/4 TSP salt
1/2 TSP ground cinnamon
1/4 TSP ground nutmeg

rice pudding
rice pudding

Directions;
Preheat oven to 325. Lightly butter a 9-inch glass or corning type baking dish.
In a large bowl, stir together first 7 ingredients. Spoon into prepared baking dish. Place baking dish in a large pan; pour water into the pan to a depth of 1-inch. Bake for 60-70 minutes or until slightly firm but not dry. Combine cinnamon and nutmeg and sprinkle over top of pudding.
Cool slightly and serve in a desert cup with fresh whipped cream.


Banana Pudding, Southern Style

This banana pudding recipe is truly southern through and through.
It’s easy to make from scratch and is so much better than using boxed pudding.
It will surely become a family favorite !!

Banana pudding
Banana pudding

Ingredients;
4 TBLS all purpose flour
1 1/4 cups sugar
pinch of salt
3 XLG  egg yolks, separated, whites will be used later
3 cups whole milk
1 TSP vanilla extract
1 TSP Banana extract or liquor
1 box vanilla (Nilla) wafers
5-6 ripe bananas, brown spots are good

Directions;
Preheat oven to 325.
Mix the flour, sugar and salt in a large saucepan.
Combine the yolks and milk until blended. Pour the egg/milk mixture into the dry ingredients and place on med-high heat stirring constantly until the pudding thickens, about 10 minutes.
Remove from heat and add the extracts/liquor.
Use a glass oven proof serving dish about 13×9 or bowl.
Make one big dessert or use oven proof dessert cups for individual servings.
Slice the bananas. In the bowl/dish pour a layer of pudding first and then layer of bananas then more pudding, then nilla wafers and more pudding. Make as many layers as you like just be sure to begin and end with the pudding. Set aside.

The Meringue;
3 eggs whites that you reserved
1/8 TSP cream of tartar
3 TBLS confectioners sugar
1 TSP vanilla extract
With an electric mixer on high, whip egg whites with tartar, extract and sugar until stiff peaks form.
Spread on top of the pudding dish in any design you like. Dust with some crumbled nilla wafers. Place in the oven until the meringue is just barely brown.
Serve at room temperature of chilled.


Mexican Wedding Cookies

These Mexican wedding cookies just melt in your mouth. They are suitable for all occasions. They keep well in a tin placed in a cool area. Just refresh them before serving with a dusting of more confectioners sugar.

Mexican wedding cookies
Mexican wedding cookies

Ingredients;
½ cup pecan pieces
2 ½ cups confectioners’ sugar
pinch of salt
1 cup unsalted butter
½ TSP vanilla extract
1 ¾ cups unbleached all-purpose flour

Directions;
Place pecans, 1 cup of the sugar and salt in food processor and blend until nuts are ground fine. Cut the butter into tablespoon-size pieces and add it to nut mixture with processor running. Process until smooth. Add vanilla extract. Add flour and continue blending, using pulse mechanism of processor. Shape the  dough into a ball and place in a bowl. Cover tightly and refrigerate one hour.
Preheat oven to 350 degrees.
Scoop dough with tablespoon and form 1-inch balls by rolling dough between palms (lightly flour hands, if necessary).
Line a cookie sheet with parchment paper.
Place balls 1 1/2 inches apart on parchment lined cookie sheet.
Bake 15 minutes or until the cookies barely begin to brown.
Cool for 10 minutes. Roll the cookies in the remaining sugar.


Italian Sesame Cookies (Giuggiulena)

These Italian Sesame cookies are a classic.  They can be found in nearly every bakery in the northeast.
They are great for dunkin in espresso.

Ingredients;
2 cups unbleached flour
2/3 cup sugar
1 TSP baking powder
1/2 LBS unsalted butter, (2 sticks)
1 XLRG egg
1 TSP vanilla or almond extract
1 cup raw sesame seeds
1/2 cup milk

Italian sesame cookies
Italian sesame cookies

Directions:
PREHEAT OVEN 350.
Line a baking sheet with parchment paper.
Mix together the sugar and butter. Then add the egg and extract. Add the flour, baking powder and mix. Shape the dough like a meatloaf and refrigerate for about 2 hours for easy handling. Divide the dough in half. Cut thick slices and shape into one and a half inch rounds with a slight oblong shape. Brush with the milk and dip into the sesame seeds.
Bake sesame side up for about 15-20 minutes or until slightly brown.


Bananas Foster over vanilla ice cream

For many years the port of New Orleans was the capital of entry for bananas.
This dessert of sauteed bananas and sugar is classic New Orleans.
After one visit to New Orleans I was addicted!!
You will be too, I promise.

BANANAS FOSTER OVER ICE CREAM
BANANAS FOSTER OVER ICE CREAM

Ingredients:
1/4 cup (1/2 stick) butter
3/4 cup brown sugar
1/2 TSP cinnamon
dash of nutmeg
1/2 TSP paste vanilla or liquid extract
1/4 cup banana liqueur
3-4 bananas, cut in half lengthwise, then sliced
1/4 cup dark rum
4 scoops vanilla ice cream

Bananas Foster
Bananas Foster

Directions;
Combine the butter, sugar, and cinnamon in a skillet.
Place the pan over low heat on the stove, and cook, stirring, until the sugar dissolves.
Stir in the banana liqueur, then place the bananas in the pan.
When the banana sections soften and begin to brown, carefully add the rum.
Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum if you want to put on a show. Otherwise, just let the rum simmer.
When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.
Generously spoon warm sauce over the top of the ice cream and serve immediately.


Guava Pastry (Pastelitos)

This Guava pastry dessert lends itself to many Latino countries with some little variations. Here is a simple Cuban style recipe I think you will just find mouth watering.

guava pastry
guava pastry

Ingredients;
1 pkg frozen puff pastry sheets, such as Pepperidge Farm
1 can or pkg of Guava paste, many brands but Goya is the most popular
2 TBLS melted unsalted butter
1 egg, beaten
Coarse sugar

Directions;
Preheat the oven to 400.
Thaw the pastry sheets according to the box directions
Place a sheet of parchment paper on a lipped cookie sheet.
Unfold 2-3 pastry sheets onto the parchment paper and brush it with a little butter. Cut the guava paste into 1/4″ slices and place on the pastry. Unfold another 2-3 pastry sheets and place it over the guava. Repeat the butter.
Cut to your desired size. I used a large round pastry cutter. You could cut squares and put a slash across the tops.
Lightly brush the top with the beaten egg and sprinkle with the coarse sugar.
Bake at 400 for 25-30 minutes until they are golden brown.


Citrus Loaf

This citrus loaf is a great summer time dessert to easily
accompany a scoop of sherbet or ice cream.
So fresh in its flavor and moist.

Citrus loaf
Citrus loaf

Ingredients;
2 cups unbleached flour
3/4 cup sugar
1/2 TSP salt
1/2 TSP baking soda
1 beaten egg
1 TBLS finely shredded orange peel
3/4 cup orange juice
1 TSP finely shredded lemon peel
2 TBLS lemon juice
2 TBLS canola oil

Directions;
Preheat oven to 350.
Mix together the flour, sugar, salt, baking soda, set aside. Mix together the balance of ingredients and add them to the flour mixture. Beat until just mixed. Pour into a greased 8x4x2 loaf pan. Bake for about 50-60 minutes until a pick comes out clean.


Pineapple Fruit Display

This is a beautiful fresh Pineapple Fruit Display for your table centerpiece.  The pineapple is the focus but you can place any other fruit around it.

Pineapple fruit display
Pineapple fruit display

Ingredients;
whole pineapple, I prefer the golden variety
1/2 LB cherries
6 whole strawberries
1/2 pint blueberries
decorative picks

Directions;
Cut the ends of the pineapple off, saving the top and placing it in the
middle of the platter.
Stand the cut pineapple on it’s end and cut into the center core 4 even pieces. Slice off the center core section about 1/2 inch.
Slice the wedges on an angle on either side to allow the pineapple flesh to separate from the outer core. Keeping the wedges together with the outer core lay flat and cut the flesh into slices.
Place the sliced 4 wedges evenly around the pineapple top.
Decorate with colorful picks.
Place the other fruit in between the pineapple wedges.


Spice Cake

I recently rediscovered this recipe in an old cookbook.
I remember spice cake from my childhood.
It’s origin dates back to the Pilgrim days as it traveled well.
It has an Autumn spice taste written all over it.

Spice cake and chocolate ganache frosting
Spice cake

Adding packaged or canned ingredients to a recipe for desserts or entrees seems to have been forgotten. It’s moist, flavorful and easy to put together.  Serve it dusted with powdered sugar or frost it with my cream cheese frosting recipe or my easy chocolate ganache frosting recipe as pictured.
I hope you will enjoy it!!

Ingredients;
2 1/4 cups cake flour
1 1/3 cups sugar
4 TSP baking powder
1 TSP baking soda
1 1/2 TSP allspice
1 TSP cinnamon
1/2 TSP ground cloves
1 10oz can of Campbell’s condensed tomato soup
1/2 cup unsalted butter
2 XLarge eggs
1/4 cup water

Directions;
Preheat the oven to 350.
Grease and flour a loaf pan or two 9″ pans. Measure dry ingredients into a mixing bowl. Add the soup and butter and mix for 2 minutes. Add the eggs and water and mix for another 2 minutes. Pour into the pans.
Bake for about 35 minutes or until a toothpick comes out clean.


Easy Chocolate Ganache Frosting

Ganache frosting is smooth and very glossy.  This version is my easy Chocolate Ganache Frosting.  Flavorful and pours over your cake.

Spice cake and chocolate ganache frosting
easy chocolate ganache frosting

Ingredients;
7oz pkg Bakers chocolate dipping chips cup, dark or milk
2-3 TBLS heavy cream

Directions;
Use a double boiler or place an oven proof bowl over a pot of simmering water.
The bowl bottom should be over the water, not touching it.
Heat the cream a few minutes at the same time melt the chocolate in its package according to the microwave directions.  Add the melted chocolate to the heated cream and mix together with a whisk until smooth.
Pour/spread the ganache while warm over your cake.
For easy clean up; line a baking sheet with waxed paper and place a cooling rack over it. Place your cake on the rack then frost it.


Carrot Cake

Carrot Cake

Carrot cake
Carrot cake

Ingredients;

2 1/4 cups cake flour
1 1/2 cups sugar
2 TSP baking soda
2 TSP ground cinnamon
1/2 TSP salt
1/2 TSP Allspice or ground ginger
3/4 cup mayonnaise, full fat variety
3 eggs
8oz can crushed pineapple in its juice, undrained
1 TSP vanilla extract
2 cups fresh finely shredded carrots

**optional…  add 1/2 cup chopped pecans or just use whole pecans for decoration as pictured.

Directions;

Preheat oven to 350.
Grease and flour 2 nine inch cake pans or use liners in a 12 large cupcake pan.
Stir all dry ingredients together. Set aside. Mix together the eggs, mayo, vanilla and pineapple with the juice and add it to the dry ingredients. Mix for about 3 minutes. Stir in the carrots.
Mix in the nuts if you choose that option.
Split the batter evenly into the two 9″ pans or into 12 large cupcakes.  I use a large ice cream scoop to measure the cupcake batter evenly.
Bake for about 25-35 minutes  until a toothpick comes out clean.
Frost with my cream cheese icing to complete this most delicious dessert.

 


Cream Cheese Frosting

This cream cheese frosting is a classic and so tasty.
A little bakers trick; If any frosting tastes too sweet, add a sprinkle of salt to the frosting.  It tames the sweetness on your palate.

Pictured are carrot cake cupcakes I made for the 4th of July,

cream cheese frosting
cream cheese frosting cupcakes

Ingredients;
4 cups confectioners sugar
2 sticks unsalted butter, softened
4 – 8oz pkg cream cheese, the brick type, not whipped, softened
2 TSP vanilla
1-2 TBLS milk or cream(optional)

Directions;
Everything should be at room temperature.
Mix all together until smooth.  If too thick add a little milk or cream.
This will frost a 9×13 cake OR two 8″ rounds frosted inside and out OR 24 cupcakes.


Apple Strudel

This is an easy version of apple strudel. I recently visited Germany and made this with our host. So delicious and a scoop of vanilla ice cream is a perfect compliment.

Apple Strudel
Apple Strudel ala mode

Ingredients;
1 Granny Smith apple, peeled, cored and coarsely shredded
3 (4 if they are small) Granny Smith apples, peeled, cored and sliced
1 cup brown sugar
1/2 TSP cinnamon
1/2 cup golden raisins
1 sheet frozen puff pastry, thawed
1 TBLS melted butter
1 egg
1/4 cup milk

Apple Strudel
Apple Strudel straight from the oven

Directions;
Preheat oven to 400. Line a baking sheet with parchment paper.
Place apples in a large bowl.
Stir in brown sugar, cinnamon and raisins, set aside.
Place puff pastry on baking sheet. Roll lightly with a rolling pin. Brush with the butter. Arrange apple filling down the middle of the pastry lengthwise. Fold the pastry lengthwise around the mixture. Seal edges of pastry by using a little water on your fingers, and rubbing the pastry edges together. Whisk egg and milk together, and brush onto top of pastry.
Bake in preheated oven for 35 to 40 minutes, or until golden brown.
Serve warm with a dusting of confectioner’s sugar and ice cream.


Toffee Butter Chocolate Chunk Cookies

These Toffee butter chocolate chunk cookies are so flavorful and rich.  Most people say “OMG” when they bite into one.
Nearly impossible to just eat one!!

Toffee butter chocolate chunk cookies
Toffee butter chocolate chunk cookies

You can also freeze the dough for baking later. Place it in a container. Just scoop out balls the size you want and bake when the dough is at room temperature.

Ingredients;
1 cup (2 sticks ) of butter
2 cups unbleached flour
1 TSP baking soda
3/4 TSP kosher salt
1 cup packed dark brown sugar
1/3 cup granulated sugar
2 XLRG eggs
2 TSP vanilla paste is preferred but extract can also be used
1 TSP powdered espresso
2 toffee bars like “Heath”, chopped into 1/4″ pieces
1 1/2 cups 72% chocolate wafers or a bar cut into wafer like pieces
Parchment paper

Directions;
Preheat oven to 375.
Have all ingredients at room temperature.
In a med sauce pan melt and lightly brown the butter.  This takes about 8 mins. Let it cool a few minutes.  Mix together the flour, salt, and baking soda in a bowl and set aside. Add the sugars to a mixing bowl and blend adding the butter for about 1 minute.  Add the eggs, vanilla and espresso powder. Mix a few minutes until the batter lightens . Add the flour mixture and mix just until incorporated.  Add the chocolate/toffee with a spatula.  Let the batter sit at room temperature for about 30 minutes as it thickens.
On a parchment lined cookie sheet make 1 1/2″ balls placed about 3″ apart. Do not flatten them. Bake at 375 for about 9-11 minutes until the edges are just browning. Sprinkle the tops with a little salt if you like a sweet and salty taste.


Crepes Stuffed with Berries and Custard

This Crepes stuffed with Berries and Custard recipe is partially store bought. No need to make the crepes; the crepes are usually found in the produce dept near the fresh berries. My local brand is “Melissa’s” and are ready to use. For an adult version add a splash of berry or vanilla liquor. If you use sugar free or fat free custard/pudding this recipe is very health friendly.

Crepes stuffed with Berries and Custard
Crepes stuffed with Berries and Custard

You can change the berries to whatever is in season and the custard flavor too. Vanilla, chocolate, creme caramel, low fat, sugar free whatever meets your needs..

Ingredients;
One 9″ crepe
14.5oz pkg vanilla custard pudding cups, 4 come in one pkg.
1LB fresh ripe strawberries
8oz fresh blueberries
Whipped cream and confectioners sugar for garnish

Directions;
Wash and stem the strawberries. Cut them in half or quarters if they are large and place half of them in a food processor or blender. If you are making the adult version add a splash of berry or vanilla liquor into the blender.  Add  a few TBLS of water and a dash or two of sugar or a artificial sweetener if you need, and puree them. In a bowl combine the pureed fruit with the other half of the cut strawberries and the washed blueberries and mix together.
Lay the crepe on a dinner plate. Smooth one cup of the custard/pudding down the middle of the crepe.  Top with a few spoons full of the berries mixture. Roll the crepe closed and decorate with whipped cream and a few more berries.
Serve with a dash of confectioners sugar on top.


Cherry Pie

I thought I’d publish this Cherry Pie recipe in honor of our first President. It’s so juicy and full of flavor. A hit at any time of year !!

Cherry pie
Cherry pie

Ingredients;
Make my perfect pie crust recipe or buy pie crust rolls
4 cups fresh(pitted) or frozen tart cherries
1 cup sugar
4 TBLS cornstarch
1 TSP almond extract
Dash nutmeg
1 TBLS butter, to dot
1 TBLS coarse sugar, to sprinkle

Directions;
Preheat oven to 375.
In a medium saucepan place over med 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, nutmeg 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.
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.
OR
Cut lattice strips and place over pie. Sprinkle the crust with coarse sugar.
Cover the pie crust edge with strips of foil to keep them from browning too much.  Remove the foil strips after 30 minutes of baking.
Bake until crust is lightly browned, about 50 minutes.


Shortbread Cookies

This buttery shortbread will be a family favorite for sure.
Decorate Shortbread cookies for the season using candy decor, sparkling sugar or dip them in chocolate.

Shortbread cookies
Shortbread cookies

Ingredients;
3 sticks of unsalted butter, room temp
1 cup sugar plus more for decoration
1 TSP vanilla extract
3 1/2 cups unbleached all purpose flour
1/4 TSP salt
1 container Bakers milk/dark chocolate for dipping

Directions;
Preheat oven to 350.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture. Mix on low speed until the dough starts to come together.
At this point you can press into a 9×9 pan, or a shortbread baking dish, you can sprinkle the top with sugar.
If you want to use cookie cutters then roll the dough 1/2-inch thick and cut with a cookie cutter. Place the cookies on an ungreased baking sheet lined with parchment paper and sprinkle with sugar if you like.
Bake for 20 to 25 minutes, until the edges begin to brown.
If pressed into a pan you’ll want to cut your cookie size before it cools. Allow to cool to room temperature before removing from the pan.
When the cookies are cool. Microwave the Bakers chocolate according to the container directions. Dip or brush half the cookie or drizzle the entire cookie with chocolate as you desire. Place the cookies back on the parchment lined sheet and let them sit until the chocolate is firm. You can refrigerate them for a few minutes to finish firming up the chocolate.


Blueberry Scones

These blueberry scones are delicious and freeze well. Great for a brunch gathering. You can easily change the flavor by using unsweetened dried fruit such as cranberries, fig pieces, cherries, etc…

Blueberry scones
Blueberry scones

Ingredients;
2 cups all-purpose unbleached flour
3 TBLS sugar
1 TBLS course granulated sugar for sprinkling tops
1 TBLS baking powder
3/4 TSP salt
6 TBLS cold unsalted butter, cut into pieces
1 cup fresh blueberries, small size is best or dried as stated above
1 TSP grated lemon zest
1/3 cup heavy cream, plus more for brushing tops
2 large eggs, lightly beaten

Preheat oven to 400.
In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry cutter or two knives or pulse a few times in a food processor, cut in butter until the largest pieces are the size of peas. Stir in blueberries and zest.
Using a fork, whisk together cream and egg in a small bowl. Make a well in the center of dry ingredients, and pour in cream mixture. Stir lightly with fork just until dough comes together. Place onto a lightly floured surface, and knead a few times to mix well.
Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. You can also use a large round biscuit cutter. Place on a baking sheet lined with parchment paper. Brush tops with cream, and sprinkle with course sugar. Bake until golden brown, 20 to 22 minutes.


Winter Snow White Cupcakes

This snow white cake and icing cup cake recipe was popular when I was a little girl.

Winter Snow White Cupcakes
Winter Snow White Cupcakes

A friend mentioned that his Mom use to make Winter Snow White Cupcakes for his birthday.
So I thought I would make it and share with my pantry followers.
The icing is so fluffy and pleasant tasting. Not too sweet and very soft. Great for decorating with holiday sprinkles, coconut flakes or candied cherries. It makes for a stunning presentation.

Ingredients for the cake;
1 1/2 sticks of unsalted butter, room temp
1 1/2 cups sugar
2 cups flour
2 TSP baking powder
1/4 TSP salt
3/4 cup egg whites, about 6 eggs
3/4 cup whole milk
2 TSP vanilla
12 cup cupcake pan, with liners

Directions;
Preheat oven to 350.
In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape bowl and beater often. I use a large ice cream scoop to keep the portions consistent, measure the batter into each cupcake liner.
Bake for 20-25 minutes until toothpick comes our clean. Cool and frost.

Boiled Fluffy White Frosting
Ingredients;
1 cup sugar
1/3 cup water
1/4 TSP cream of tartar
2 large egg whites, at room temp
1 TSP vanilla
Your chosen decoration

Directions;
In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.
In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Frost your cupcakes and decorate as desired.

Copyright Elizabeth Rotondo 2015 – 2024. All rights reserved. reprint/copy available with permission from owner.