Got Those Summertime Blues???

Blueberries, that is!!
Nothing says Summer quite like them.
They are great on everything. Ice Cream, Pie, in Greek Yogurt, on top of your cereal, even in green salads... with a few Nuts!
Here's a recipe to try out. It's in the oven right now...
One lesson to learn though is to read the directions at least 24 hour in advance.
This came from my favorite Cook Book Better Homes & Gardens 2006 edition
or you can just link to the web page below!

http://www.bhg.com/recipe/layer-cakes/blueberry-sour-cream-dessert/

Blueberry-Sour Cream Dessert

1
recipe Dessert Crust
3
cups fresh or frozen blueberries
1/3
cup sugar
3
tablespoons quick-cooking tapioca
1/4
cup water
1
teaspoon ground cinnamon
1
teaspoon finely shredded lemon peel
1/4
teaspoon ground nutmeg
2-1/2
cups dairy sour cream
3
egg yolks, slightly beaten
1/2
cup sugar
1
teaspoon vanilla
Fresh blueberries (optional)
directions

1. Prepare and bake Dessert Crust. Reduce oven temperature to 350 degrees F. In a medium saucepan, combine 3 cups blueberries, the 1/3 cup sugar, the tapioca, water, cinnamon, lemon peel, and nutmeg. Let stand for 15 minutes. Cook and stir mixture over medium heat until blueberries become juicy and mixture is bubbly. Turn into partially baked Dessert Crust.

2. In a medium mixing bowl, combine sour cream, egg yolks, the 1/2 cup sugar, and the vanilla. Pour evenly over blueberry mixture.

3. Bake about 50 minutes or until sour cream layer is set when gently shaken. Cool in pan on a wire rack for 1 hour. With a sharp knife, loosen crust from side of pan; remove side. Cover and chill overnight before serving.

4. To serve, if desired, garnish with additional blueberries. Makes 12 to 16 slices.

Dessert Crust: Preheat oven to 400 degrees F. In a large mixing bowl, beat 1/2 cup butter, softened, with an electric mixer on medium to high speed for 30 seconds. Beat in 1/4 cup sugar, 1/2 teaspoon baking powder, and 1/4 teaspoon salt until combined. Beat in 1 egg yolk. Add 1 1/2 cups all-purpose flour; beat until combined. (Mixture will be crumbly). Work dough mixture with your hands just until mixture holds together. Press the mixture on the bottom and 1-1/2 inches up the side of an 9-inch springform pan. Bake for 12 minutes or until edges of crust are lightly browned. Cool on wire a rack while preparing filling.

nutrition facts

Servings Per Recipe 12 to 16 slicesCalories323Total Fat (g)18Saturated Fat (g)10, Monounsaturated Fat (g)6, Polyunsaturated Fat (g)1, Cholesterol (mg)107, Sodium (mg)141, Carbohydrate (g)37, Total Sugar (g)20, Fiber (g)2, Protein (g)4, Vitamin C (DV%)7, Calcium (DV%)7, Iron (DV%)6, Starch (d.e.).5, Other Carbohydrates (d.e.)2, Fat (d.e.)3.5, Percent Daily Values are based on a 2,000 calorie diet

Long Ago... In a Galaxy Far, Far Away

It's been a hectic weekend, and I promised that I'd bring a cake tonight. I found an hour yesterday to make my World Famous Chocolate Cake. I won't give out my secret recipe, but I hear the one on the back of the Hershey's can is pretty good.
It's 5:35, and I've yet to come up with a topping for it.
What do I do now?
Improvise, that's what!

Milky Way Icing--- Chris Noel's newest invention.
1 Can Sweetened Condensed Milk (I prefer the brand with Elsie the cow on the label)
1 Bag Milky Way Fun Size Bars
1 dash salt
1/2 tsp vanilla

Chop up Milky Way into chunks
Combine with can Condensed Milk in a double boiler.
Melt the combination until smooth, on medium heat.
blend in 1 dash salt & 1/2 tsp vanilla.
Drizzle on cake while warm!

I Like It Moist and Wet!!!

How often do you hear that statement when people refer to Cake?
The secret is to
A. Make sure you are using Fresh Ingredients.
B. Freeze your cake for at least a day.
C. Always... Always!!! Split your layers.
D. Load up the layers with an exorbitant amount of filling.
E. Freeze it again for another 24 hours.
F. Let it thaw for 1- 2 hours before serving.

It works every time ;)

Here Comes The ... Best Wedding Cake You'll Ever Eat

My friends Mollie and Paulie are finally getting hitched.
I said Mollie, what would you like for Rosie and I to do for your wedding (Thinking she was going to give me a list of songs to sing). She said that she wanted us to make the wedding cakes. I said Wow... Okay. So I started giving her a list of all the wonderful ideas, like Chocolate Torte with Strawberry Filling. Fresh Tangerine Cake. Blackberry Jam Cake. Honey & Cream Cake... etc.
She said Nope. I want White Cake, Chocolate Cake, and Lemon Cake with White Buttercream Icing. To which I said... No problem. and Here's why...
Check out this White Cake Recipe from Cooks.Com

http://www.cooks.com/rec/view/0,166,146170-232204,00.html

MOIST WHITE CAKE

Read more about it at www.cooks.com/rec/view/0,166,146170-232204,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 1/2 c. sugar
1 1/4 c. milk
1 tsp. vanilla
2 eggs
1/2 c. shortening

Mix shortening, eggs, sugar, vanilla, and milk. Then mix flour, baking powder and salt in another bowl. Then add dry ingredients to other mixture. Pour into a greased 9 x 12 pan.

Bake at 350°F for 40 minutes.


and for Perfectly White Buttercream
check out
http://www.hurryupcakes.com/recipes/frosting-recipes/bright-white-buttercream-frosting

Bright White Buttercream is a great decorating frosting with a heavenly taste.

This frosting has a lighter taste than the shortening free Butteriest Buttercream, spreads easily, and is stiff enough to form lovely peaks. An easy decorator frosting that’s great for novelty cakes.

Ingredients

* 8 oz (2 “sticks”) room temperature butter
* 1 cup shortening
* 1 tbsp plus 1 tsp clear vanilla extract
* 7 cups powdered sugar (approximately 2 pounds)
* 6 tbsp milk
* <1 drop blue liquid food coloring (optional)

Directions

(See below for addition of food coloring directions.)

1. In one bowl, thoroughly cream butter, shortening, and vanilla.
2. Add one cup of powdered sugar and one tablespoon of milk. Beat thoroughly at medium speed.
3. Repeat step #2 until you have added all of the milk and powdered sugar.
4. Beat for an additional 3-5 minutes at medium speed.

Yield: Approximately five cups of frosting.

The Possibilities are Endless

While working this week, my boss handed me a recipe out of Food Network Magazine
It is a MIX & MATCH QUICK BREAD RECIPE.
She made Zucchini, Dried Cranberry, Bread with Vanilla Bean Glaze.
The result was... Absolutely Delicious!
Check it out!
http://www.foodnetwork.com/recipes-and-cooking/mix-and-match-quick-bread/index.html

Create your perfect loaf of quick bread: This customizable recipe leads to thousands of possibilities!



1. Choose a Flavor
Prepare 1 cup fruit or vegetables (one kind).

*Pear, shredded and squeezed dry

*Apple, shredded and squeezed dry

*Banana, mashed

*Carrot, shredded

*Zucchini, shredded and squeezed dry

2. Pick Your Mix-Ins
Choose up to 1 3/4 cups total of the following ingredients (use no more than 3/4 cup nuts). Toast and chop any nuts; chop any large dried fruit.

*Walnuts

*Pecans

*Almonds

*Hazelnuts

*Pistachios

*Dried cherries

*Dried cranberries

*Dried currants

*Raisins

*Dried figs

*Dried apricots

*Pitted dried dates

*Rolled oats

*Chocolate chips

*Sweetened shredded coconut
3. Prepare the Pan

Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan or three 6-by-3-inch mini pans.
4. Make the Batter

Mix 1 1/4 cups flour, 3/4 cup sugar, 1 teaspoon each baking powder and salt, and 1/2 teaspoon each baking soda, cinnamon and nutmeg in a large bowl; add your dry mix-ins (from step 2). In a medium bowl, whisk 2 eggs, 1/2 cup cooled melted butter or vegetable oil, 1/2 cup plain yogurt or sour cream, 1 teaspoon vanilla extract and 1 teaspoon citrus zest (optional). Stir your fruit or vegetables (from step 1) into the egg mixture, then fold into the dry mixture until just combined.
5. Bake the Loaf

Spread the batter in the prepared pan(s). Bake until a toothpick inserted into the center comes out clean, about 55 minutes for a standard loaf, 35 to 40 minutes for mini loaves. Cool 30 minutes in the pan(s) on a rack, then turn out onto the rack to cool completely.
6. Make a Glaze

Prepare a glaze, pour on the cooled bread and let set, 15 to 20 minutes.

Chocolate

Whisk 1 cup confectioners' sugar, 2 tablespoons cocoa powder, 2 tablespoons milk, 1/4 teaspoon vanilla extract and a pinch of salt.

Vanilla Bean

Whisk 1 cup confectioners' sugar, 1 tablespoon milk and the seeds from 1 vanilla bean.

Brown Butter

Brown 3 tablespoons butter over low heat; cool slightly. Whisk with 1/2 cup confectioners' sugar and 1 tablespoon milk. Use immediately.

Citrus

Whisk 1 cup confectioners' sugar, 1 tablespoon each milk and citrus juice, and 1 teaspoon citrus zest.

Cream Cheese

Whisk 1 cup confectioners' sugar, 3 tablespoons softened cream cheese, 2 tablespoons milk and ¼ teaspoon vanilla extract.

Make these in advance: You can store them in an airtight container for up to 1 week.

Photographs by Charles Masters

Taxation Without Representation

Wow! Taxes are stressful... especially when you have to bake a cake at the same time.
Today was a short cut day, so for all of you that want quick, simple, & delicious, here ya go.
Cast Iron Skillet Pineapple Upside Down Cake
1 Cast Iron Skilet
4 TBS Butter
1/3 cup Brown Sugar
1/4 Pineapple juice--- use from can of Pineapple
1 can Pineapple Rings
10-15 Maraschino Cherries
1 Duncan Hines Pineapple Supreme or Yellow Cake Mix
1 1/3 cup Pineapple Juice- or water, & pineapple juice mixture
3 eggs- (or for egg substitution 3 TBS Flax meal & 9 TBS Water mixed & Let sit 2 minutes)
1/3 cup oil

Melt 4 TBS Butter in Cast Iron Skillet on low heat
Add Brown sugar
Mix together till brown sugar dissolves.
Remove from heat
Add 1/4 cup pineapple juice.
Blend well.
Arrange 1 layer of Pineapple & Cherries in butter sugar mixture.

Combine Cake Mix, Eggs, remaining juice mixtue, and oil & mix at medium speed with electric mixture for 2 minutes.

Bake 25- 35 minutes until done.

Mmmmm Twinkies

When was the last time you had a Hostess Twinkie. Golden Sponge Cake filled with that thick rich creamy gloop?
I haven't had one since at least 2001, when I cut all of that fun stuff out of my diet.
Since it is that time of year again when the birds are chirping and Spring is in there, let's go back to being kids and have fun again.
Try out this recipe for your next get together.
Serve it with some Hi C or Hawaiian Punch.

Twinkie Cake
Ingredients:Servings:
8 8 8-12 Servings Size

Update


3 cups sifted cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup shortening
2 cups granulated sugar, divided
1 cup buttermilk
2 teaspoons vanilla
1/2 teaspoon almond extract
6 egg whites, room temperature
1 teaspoon cream of tartar


For Twinkie Creme Filling
2 teaspoons very hot water
1/2 teaspoon salt
2 cups marshmallow creme (1 7-ounce jar)
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla
Change Measurements: US | Metric

Directions:
Prep Time: 20 mins

Total Time: 55 mins
1 Preheat oven to 350 degrees F.
2 Grease the edges of two 9-inch OR three 8-inch round cake pans and line the bottoms with wax paper.
3 Combine flour, baking soda and salt in medium bowl.
4 Beat shortening and 1 1/3 cups granulated sugar in a large bowl until light and fluffy.
5 Add flour mixture alternately with buttermilk, heating well after each addition.
6 Blend in vanilla and almond extract.
7 Beat egg whites in separate bowl at medium speed with electric mixer until foamy.
8 Add cream of tartar and beat at high speed until soft peaks form.
9 Gradually add remaining 2/3 cup granulated sugar, beating until stiff peaks form, and fold into batter.
10 Pour batter evenly into prepared pan and smooth with cake spatula.
11 Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
12 Cool layers in pans on wire racks for 10 minutes.
13 Loosen edges and remove to racks to cool completely.
14 Fill layers with Twinkie Creme Filling.
15 For Twinkie Creme Filling: Combine the salt with the hot water in a small bowl and stir until salt is dissolved.
16 Let this mixture cool.
17 Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy.
18 Add the salt solution to the filling mixture and combine.
19 Makes 1-1/2 cups of creme filling.


Read more: http://www.food.com/recipe/twinkie-cake-42839#ixzz1ImUXbyhV