Category Archives: 10 .Deserts

Jan22

Linzer Torte and an option of mini-tortes and a bonus of Meringue Kisses

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Linzer TorteLinzer Torte

Serves 8 (but don’t expect any leftovers)

Festive for anytime of the year

 

linzer torteindividual-mini-ltmeringue-kisses

 

Linzer Torte ( in a large spring form pan or mini kinds)

Serves 8 or makes 36 mini Linzer Tortes

Bonus recipe for no-waste egg white Meringue Kisses (makes 30)

Ingredients:

  1. 1 ½ C. sifted flour
  2. 1/4 Tsp. salt
  3. 1 C. sifted sugar
  4. 1 C. sweet butter, room temperature –2 cubes
  5. Grated rind of 1 lemon
  6. 3 egg yolks (keep them separated in their shell half) and save the egg whites in another bowl
  7. 1 C. slivered almonds, blanched or un-blanched (I mostly use the blanched ones); grind them in a grinder( I use my mini-Cuisinart) and then add 1/2 Tsp. cinnamon and 1/4 tsp. ground cloves and grind the nuts with these spices a bit more.  
  8. 1- 10 or 12 oz. jar jam (NOT JELLY or it will leak like mad) of your choice. If you wish, you can mix in well 1 ½ Tblsp. Brandy in it.   Traditionally the torte was made with Lingonberries but you can use your imagination for whatever you wish however makes sure that the filling is of a substantial consistency.  I use the Red Raspberry Preserve bought straight from the store.
  9. Turbinado Sugar for light dusting before baking.
  10. Confection sugar for the final dusting just before serving; Fresh berries for final décor.                                                                                                            Directions:
  1. Preheat oven to 375F AFTER your dough has been refrigerated for an hour or more.
  2. In a bowl, sift the flour once more with the salt.
  3. In a larger bowl, cream the sugar with the butter with electric beaters until the mixture is light and fluffy.(about 3 minutes).
  4. Add the grated rind of 1 lemon to this mixture (juice the grated lemon for the meringues) and then add the 3 egg yolks (one yolk at a time) beating well after each addition. (Save 2 of the egg whites in a separate bowl and let sit at room temp to make easy and delicious meringues. See recipe below.)
  5. Gradually add the dry ingredients (in about 3 divisions for each) to the creamed mixture alternately with the 1 C. ground almonds which has been already mixed with the cinnamon and cloves.
  6. Chill the dough in the refrigerator for an hour or more. If it becomes too cold to be pliable when you remove it, leave it out for a bit and keep testing it for the right pliability.
  7. Prepare an 8”,9”,or 10” spring-form pan. This will take a bit of time so patience please. First measure the round pan pieces on parchment paper; with a pencil draw its circle and cut it out. Save the left over pieces to fit around the pan sides. Before placing the parchment paper in the pan, brush the bottom and sides with Crisco oil, then place the parchment paper pieces on the oiled bottom and around the oiled sides. Then brush the parchment side and bottom once more with Crisco oil. Then lightly dust some flour on the bottom and shake the pan all over so that the sides get flour dusted as well. Then carefully shake out any residual flour.
  8. First, before placing the dough on the bottom of the pan, save a fist full of dough for making the top decorative strips. You’ll probably want about 6-8 strips. (See picture above.)The remainder of the dough place on top of the bottom of your prepared pan. Then with your knuckles, gently spread the dough over the bottom and up the sides about one and a half inch up.
  9. Spread the dough with the jam of your preference. I use a rubber spatula to do this. If you have homemade jam, all the better—but no jelly please.
  10. Now is the time to roll with your hands several long thin strips to use as a lattice. Intertwine the strips so that it’ll look pretty when served and place each on top of your torte. If the strips break when placing them on top don’t worry—just combine them in any way to make a long strip.  Rustic is the theme here.
  11. Then, lightly sprinkle it all with Turbinado Sugar which will make the top look a little shinny.
  12. Place the torte on a pizza or cookie sheet that has been lined with parchment paper (not aluminum foil because of possible extra heat conducting).This is because your torte may possibly leak.
  13. Bake the torte in your preheated 375F oven on the middle rack for 30-45 minutes till it is golden brown on top and the jam is slightly bubbling. I watch it carefully so that it doesn’t get overdone and too brown because then the crust will be tough.
  14. Cool the torte thoroughly and then gently run a steel spatula or a sharp knife around the sides to make sure it’ll release properly after unlatching. Then place the torte, covered with aluminum foil or saran wrap, in the refrigerator for several hours or even overnight. It must be very cold to release properly. Then unlatch the pan and the torte should release easily. Then you can run a knife under the bottom or just under one tiny side just to make sure that it will lift. At this point, I can usually tip the torte (with the pan’s bottom still on) on its side. It should come apart easily. At this point you can tear off your bottom parchment sheet. Place the torte on whatever dish you wish to use to serve it. I many times use a Chinette plastic plate for the top and bottom which then allows me to wrap it well, store it in the refrigerator for a week or so or wrapped well in the freezer safely without fear of breakage. The torte freezes just beautifully and you’ll be hard pressed to notice it when serving it. Before last minute serving, if you wish, you can spread a little more jam in the holes and dust it all with powdered sugar. Then you can surround your torte with fresh raspberries which does present a nice look.
  15. You can also make mini-cupcake like Linzer Tortes. I use the mini-cupcake paper liners which I brush lightly with the Crisco oil and follow the same directions as for a large one. Bake them in a mini-cup cake pan from anywhere from 12 to 15 minutes in a 375F oven. Watch carefully so they won’t get overdone.  Use your middle oven rack.  One recipe will make 36 mini-cupcake-like Linzer Tortes.            

 

Meringue Kisses—makes about 30

Ingredients:

  • 2 large egg whites @ room temp
  • 2 tsp. fresh lemon juice
  • 2/3 C. granulated white sugar

 

Directions:

  • Preheat oven to 225F.
  • Line a large baking sheet with parchment paper.
  • In a medium size bowl, with your electric beaters using the whisk attachment beat the egg whites at a medium-low speed until foamy.
  • Add the lemon juice and beat at medium speed until the whites begin to form soft peaks.
  • Add the sugar one third at a time, then increase the speed to high and beat until stiff peaks form.
  • With a spatula and a small butter knife to help slip the mixture off, pick up some of this mixture and drop onto your parchment covered baking sheet. Let your drops go upwards to form the “kiss” mode (like those chocolate ones).  The size can be around 2” circumference rounds. You should be able to place all of the kisses on a 17” X 12” pan.  Also, you can place around 4 or 5 across—they don’t spread much.
  • If you wish you can sprinkle sifted good chocolate unsweetened cocoa and a dusting of fun colorful cake décor sprinkles. (see picture)
  • Bake for about 60 to 70 minutes until they are firm to the touch and seem thoroughly dry.
  • Store the “kisses” in an airtight container for up to 2 months.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Jan21

Poached Pears Two Different Ways

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poached pears #1 close up

poached pears in the skillet

poached pears in bowl

Poached Pears – Two Different Ways

Serving size depends on the amount of pears you use

(Half to one pear per person is just about right.whole poached pears in skillet whole poached pears

Atkinsons’ had 3 pound bags of Washington state organic golden russet Bosc pears for right under $2.00 so I bought several bags of them.  They were really good but I was also preparing for a little catering gig so I had them in mind for the fruit side of breakfast.  I decided to make poached pears which, if not overcooked, can really be good.  These are the recipes I use for the poaching of a pear.

Ingredients:

  1. 6 large pears—pared, quartered and cored.
  2. 2 sticks of cinnamon
  3. 1/2 Tsp. or more if you wish Fennel Seeds
  4. 1/2 a lemon sliced rather thickly
  5. 1/2 C. to 1 C. sugar
  6. 1/8 Tsp. salt
  7. 2 Cups Water
  8. Optional: 1/4 C. to 1/2 C. Toasted Pumpkin Seeds; Yogurt or Crème Fraiche; Plumped Currants.

Directions:

  1. In a wide deep skillet boil 2 cups of water with the sugar, salt, cinnamon and lemon for 3 minutes.
  2. Turn the heat down and place your pears in the boiling syrup.
  3. Over low heat cook the fruit until just fork tender. Depending on the pear size and quality, that could be anywhere from 10 to 15 minutes. Be careful not to overcook because when you take the pears out with a slotted spoon, they’ll still cook a bit.
  4. Let cool and serve mixed with the toasted pumpkin seeds which always should be placed on right before serving.  You can also refrigerate the whole mixture and serve the pears later.  They’ll marinate in the syrup and be delicious.
  5. Finally, if you wish, you can also add some plumped currants or dark raisins to the whole mixture after the pears have been cooked.  I prefer the sassiness of the currants.

Another slight variation of this recipe is the following:

  1. Peel the 6 pears, leave the stems on and gently scoop out the blossom end (I use the rounded end of the peeler but you can use a melon ball scooper as well).
  2. In a large sized pot, bring to a boil 1 ½ C. of red wine, 1 ½ C. water and 3/4 C. sugar to a boil.
  3. Place in the pot the pears, 1 whole lemon sliced, and 1 cinnamon stick.
  4. Simmer covered for 20 to 30 minutes until the pears are nice and tender but certainly not falling apart! Remember, they will keep cooking a bit when you take them out.
  5. When pears are tender, with a slotted spoon, put them aside in a bowl.
  6. Keep on cooking the sauce without a cover over medium-high heat until the sauce reaches 1/2 of what it originally was and is thick and syrupy.
  7. Strain and pour over pears;  or if you wish, pour, the whole mixture with the lemon slices and cinnamon stick over the pears; refrigerate overnight.  Once again add plumped raisins or currents if you wish.
  8. Serve the next day with a bit of syrup over each pear.

Manchego Cheese wedges or crème fraiche  go very nicely with either one of these delectable desert dishes.

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help or hosting

 @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

Dec29

Balsamic Roasted Pears with Pepper and Honey

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pears in a bowlBalsamic Roasted Pears with Pepper and Honey

Serves 8

 

This is a very simple but elegant desert.  I used the Manchego Mexican cheese which is delicious.  If the pears in your market are not quite ripe enough, buy them a couple of days before serving and place them in a paper bag along with an apple.  Close the bag and several days later, they should be perfect.

 

Ingredients:

  1. 4 Tblsp. sweet butter
  2. 4 firm-ripe pears, halved lengthwise and cored
  3. 6 Tblsp. balsamic vinegar
  4. 8 Oz. Manchego cheese or mild goat cheese, cut into 8 pieces—room temp.
  5. 1/2 C. honey

Directions:

  1. Preheat oven to 400
  2. Melt butter in an oven proof dish in the oven—about 3 minutes
  3. Arrange pears, cut sides down, in 1 layer in butter and roast in middle of oven until tender-about 20 minutes.
  4. Pour vinegar over pears and roast 5 minutes more.
  5. Transfer pears, cut sides down, to serving plates with cheese and spoon some of juices from baking dish over pears.  Drizzle pears and cheese with honey and sprinkle with pepper.
Nov22

Cranberries, Cranberries–4 nice and delicious recipes

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jellied cranberry sauce with fuji apple cranberry Clementine and Pumpkin Seed Conserve

 

 

 

Cranberries are so versatile and freeze easily and well.  They also are very healthy for you.  However, their grand color makes them a favorite for Thanksgiving and Christmas.  But don’t forget that “red” in Valentines day.  Frankly I think that this is a great fruit to use anytime of the year.  So please do enjoy these 4 recipes which are among my favorites.

Cranberry and Dried Fruit Compote (serves 6)

Ingredients:

  1. One 12-ounce bag fresh cranberries
  2. 3/4 cup golden raisins
  3. 1/2 cup dried cherries
  4. 1/2 cup dried black mission figs, quartered
  5. 2/3 cup sugar
  6. 1- 1/4 cups water

Directions:

  1. In a medium saucepan, combine the cranberries with the raisins, cherries, figs, sugar and water.
  2. Bring to a boil and cook over moderately high heat until the cranberries burst, about 6 minutes.
  3. Place into a bowl and refrigerate until chilled, about 3 hours.

Make Ahead: This compote can be refrigerated for up to 2 weeks. Serve chilled or warmed.

Jellied Cranberry Sauce with Fuji Apple (serves 6)

(This turns out like a loaf that can be sliced with a serrated knife.)

Ingredients:

  1. One 12-ounce bag fresh cranberries plus more for decorating purposes
  2. 1 large Fuji apple, peeled and cut into 1/2-inch dice
  3. 1 cup sugar
  4. 3/4 cup water
  5. 1 sprig or more of rosemary (for decorating purposes)

Directions:

  1. Line an 8-by-4-inch loaf pan with plastic wrap and spray the plastic wrap with nonstick cooking spray.
  2. In a medium saucepan, combine the cranberries with the apple, sugar and water. Bring to a boil and cook over moderately high heat, stirring frequently until the cranberries are completely broken down and the sauce is very thick, about 15 minutes.
  3. Place the cranberry sauce into the prepared pan and refrigerate until chilled, about 3 hours or longer, however, make sure to keep the loaf in the frig. before serving.  Don’t let it get to room temp before serving or you’ll be spooning it instead of slicing it.  No matter though, it’ll be good either way.
  4.  Invert the jelly onto a serving plate and remove the plastic wrap.
  5.  Garnish with fresh cranberries and rosemary sprigs. Slice with a serrated knife before serving.

Make Ahead The cranberry sauce can be covered in plastic wrap and refrigerated for up to 2 weeks. Serve chilled.

Cranberry, Clementine and Pumpkin Seed Conserve

Ingredients

  1. 3 Clementine
  2. 1 1/4 cups sugar
  3. 1 cup water
  4. One 12-ounce bag fresh cranberries
  5. 1/2 cup roasted pumpkin seeds  (see note below how to roast seeds)

Directions:

  1. In a medium saucepan, cover the Clementine with water. Bring to a simmer and cook over moderately high heat until the skin softens, about 8 minutes. Drain and let stand until cool enough to handle. Coarsely chop the whole Clementine and discard any seeds. Wipe out the saucepan.
  2. In the same saucepan, combine the chopped Clementine with the sugar and water. Bring to a simmer and cook over moderate heat until the Clementine peel is sweet, about 30 minutes. Add the cranberries and cook over moderately high heat until they burst, about 6 minutes.
  3. Put into a bowl and refrigerate until chilled, about 3 hours.
  4. Fold in the pumpkin seeds just before serving.

Make Ahead The conserve can be refrigerated for up to 2 weeks however, don’t put the seeds in till just before serving.

Note: To roast seeds, place seeds in a large sauté pan so there’s only one layer and cook over medium heat, shaking and stirring oven, till seeds brown and pop (anywhere from 5 to 10 minutes). They are best done right before using; however, you can store in a tight container for a day or so.

Compote of Ruby Cranberries with Sun-Dried Cherries(serves 6)

I love this recipe because it has a zing to it

Ingredients:

  1. 2/3 C. dark brown sugar
  2. 12 oz. fresh or thawed cranberries
  3. 4 oz. sun-dried cherries
  4. 12 whole black peppers
  5. 1 C. water
  6. A pinch of salt

Instructions:

  1. In a medium-size heavy saucepan put 1 C. water, brown sugar, a pinch of salt and 12 whole pepper corns.
  2. Bring to a boil; add cranberries and cherries and return to a boil.
  3. Reduce heat and cook over medium heat for 10 minutes or until the cranberries have popped and the sauce has thickened.
  4. Cool to room temp, cover and refrigerate till cold.

Make Ahead The compote can be refrigerated for up to 2 weeks.

Nov9

Holiday Cranberry Bread

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Holiday Cranberry Bread Holiday Cranberry Bread-001Holiday Cranberry Bread

1 loaf yields about 12 slices

This is such a delicious quick bread and it is a breeze to make.  A sliced piece comes out looking so colorfully festive and when you top it with some cream cheese it’s the best. Actually this recipe makes me think of my Mother who was from Holland.  She would slice a thin piece of this kind of loaf and place it in the middle of two pieces of toasted regular bread that had lot’s of butter on it and enjoy it that way.  Oh well, no different than using left-over turkey, cranberry sauce and left-over turkey dressing as a sandwich filling—which I do love and I bet a lot of you do to.

Ingredients:

(liquid)

1 C. sugar

1 Tblsp. grated orange peel (I didn’t have an orange so I used a lemon which turned out just great)

3/4 C. water

1/3 C. orange juice

2 Tblsp. oil

1 egg

(dry)

2 C. all purpose flour

1 ½ Tsp. baking powder

1 Tsp. salt

½ Tsp. baking soda

(last add-ins)

1 C. halved fresh or unthawed frozen whole cranberries (I had fresh which I briefly put in the blender)

1 C. chopped nuts—any kind that you like.  I used almonds.

Instructions:

  1. Heat oven to 350.
  2. Pam spray 9X5 loaf pan (I used a glass one which worked just fine.)
  3. In a large bowl combine the liquid ingredients (I used a whip); blend well.
  4. Add dry ingredients (I sifted mine) until moistened.
  5. Stir in cranberries and nuts.
  6. Pour into greased pan.
  7. Bake at 350 for 50 to 60 minutes.  (Here in Ketchum, 50 minutes did the trick.) An inserted toothpick in the middle of the loaf should come out clean.
  8. Cool 10 minutes at least before removing from pan.
  9. Cool totally and try not to eat it all at one sitting.  Wrap tightly and store in frig.
  10. Hints:  No need to use a mixer or beater. Also, you can make 3 small loafs and bake for 30 to 35 minutes. I haven’t tried freezing, but I’m sure that would work.  Make sure to wrap in plastic wrap to keep the loaf moist when storing in frig. or freezing.

Bon Appetit!!!

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

Jun25

Granny Smith Green Apple Clafouti

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Granny Apple Clafouti 001Granny Smith Green Apple Clafouti

8 servings

It was a leisurely gorgeous Sun Valley Sunday with two dog walks with Hugo, my toy poodle,  and a glorious bike ride North on Hwy.75, so I had planned a really nice dinner for myself—shrimp and linguine with an olive oil/butter/garlic/fresh parsley sauce; however, my tooth, yes that one, the sweet one, was craving a desert.  I had just bought some nice green Granny Smith apples and so had that in mind.  Actually, what I had in mind was a memory of my mother’s every Sunday fabulous apple pie that she made.  So, I thought something less complicated like a clafouti would be very good.  And it was!!! Well, I didn’t eat the whole thing————but I could have.

Ingredients:

3 to 4 Granny Smith or Pippin apples

1 lemon- rind finely grated

¼ C. Marsala Wine (or Madeira)

3 eggs

2/3 C. half & half

1/3 C water

1/2 C. granulated sugar

1/2 C. all-purpose flour

5 Tblsp. melted sweet butter

1/2 Tblsp. vanilla

1/2 Tblsp. almond extract—(if you don’t want the almond flavor, just use 1 Tblsp. vanilla)

1/8 Tsp. salt

1/4 C. currants or raisins (optional)

1/4 C. slivered blanched almonds (optional)

Powdered sugar for dusting

Instructions:

  1. Preheat oven to 350.
  2. Pam-spray a shallow 2-quart baking dish.
  3. Pare and slice apples in thin slices. I leave the skin out—but that’s up to you.
  4. Drop the apples in a medium sized bowl and pour over them the Marsala and the  grated lemon rind. Mix and let stand 10 to 15 minutes or longer if you wish.
  5. In a blender, combine eggs, milk, sugar, flouw, melted butter, vanilla, almond extract, and salt; whirl until smooth.  With a slotted spoon, transfer the apples to the baking dish. Pour remaining wine into egg mixture and whirl again to blend.
  6. Lightly mix into the fruit the almonds and currants/raisins.
  7. Pour egg mixture over fruit.
  8. Bake in the preheated oven on the middle or top third rack until puffed and set to the touch in the center—55 to 65 minutes.  It’ll settle slightly as it is cooling.
  9. Sprinkle powdered sugar over the top before serving.
  10. I also serve European Style yogurt (Straus) with it.  But ice cream or crème fraiche will do as well.
Jun22

Pear Clafouti or Pear Cobler—for a friend in need

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pears in a bowlJust what I love—getting an emergency email from a friend who needs a recipe-quick- please!!!

 Subject: Pear Tart
>>
>>
>>> Hi,  I am at my friends house for dinner and we were remembering a pear
>>> desert we used to make like peach cobbler but healthy with pears.  Do you
>>> ever make anything like that ?? Maybe pear,almond?  Thanks, J
>>
Answer from Margot
>> This is not exactly a tart, but it’s delicious.  It’s a Clafouti—a
>> French peasant dish using the left over fruit from their orchards.
>>
>> 1 1/2 lbs pears (I leave the skin on and slice thin)
>> 1/4 C. sweet white wine such as madeira
>> 3 large eggs
>> 1 C. whole milk
>> 1/2 C. granulated sugar
>> 1/3 C. all-purpose flour
>> 3 Tblsp. unsalted butter, melted
>> 1 Tblsp. almond extract (or 1/2 vanilla and 1/2 almond)
>> 1/8 tsp. salt
>> Powdered sugar for dusting
>>
>> 1. Preheat oven to 325.  Butter or pam spray a shallow 2-quart baking
>> dish.
>> 2. Place sliced pears into a bowl.  Add wine and mix gently.  Let stand 5
>> minutes
>> 3.  In a blender, combine eggs, milk, sugar, flour, melted butter, almond,
>> and salt.  Whirl till smooth. With a slotted spoon, transfer fruit to
>> buttered baking dish.  Pour remaining wine and juices into egg mixture and
>> whirl again to blend.  Pour egg mixture over fruit.
>> 4.  Bake calfouti in upper third of the preheated oven until puffed and
>> set to the touch in the center–55 to 65 minutes.
>> 5.  Serve warm (it will settle slightly as it cools). Sprinkle powdered
>> sugar over the top before serving.
>> 6.  Ice cream or creamy yogurt or sweet creme fraiche over it makes it
>> extra yummy
>> 7.  You can also add some raisins or currants with pears when soaking in
>> the wine. And you can add some slivered almonds on top at the end.
>>
>> Bon Appetit!!!!
>>
>> Here’s a Cobbler recipe I just got on-line that you might try:
>>
>> 1/2 Cup butter
>> 1 C. flour
>> 1 1/2 tsp baking powder
>> 1 C whole milk
>> 1 C sugar
>> 1/2 to 1 tsp tsp almond (or vanila) extract
>> 2 C. sliced pears (or can be peaches)
>>
>> Preheat oven to 350
>>
>> Place butter in 13 X 9 inch baking dish.  Place dish in oven to melt
>> butter. Mix flour, baking powder, and salt in large bowl.  Stir in milk,
>> almond or vanila extract and sugar to form batter.  Revmove baking dish
>> from oven and pour batter into it.  Spoon pears (peaches) and any juices
>> evenly over batter. Bake until batter rises and brown on top–about 30
>> minutes.
>>
>> YUM!!!!
>>
>>
>>
>>
>> >>
Jun6

Blueberry-Pecan Cake for a Happy Father’s Day

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Blueberry-Pecan Cake

Just in time this recipe is coming to you for a Father’s day treat. The establishment of Father’s Day has an interesting convoluted history.  In 1910, Sonora Smart Dodd, whose father, William Jackson Smart, was a Civil War Veteran, told her pastor that fathers should have a similar holiday as mothers did. Her father was a single parent who reared his six children in Spokane, WA. And she was in great admiration of him. She originally wanted it on her father’s birthday, June 5, however because there wasn’t enough time for the pastors to arrange their sermons, the holiday was deferred to the third Sunday of June. The holiday never really caught on however, in 1913 a bill was introduced in Congress for the national recognition of Father’s Day.  Congress resisted because they felt that the holiday would become too commercialized. President Coolidge recommended it in 1924, but once again is was defeated by Congress.  In 1957, Maine Senator Margaret Chase Smith wrote a proposal accusing Congress of ignoring fathers for 40 years and pointed out that it wasn’t fair to celebrate only one parent—the mother. So finally, in 1966, President Lyndon B. Johnson issued the first presidential proclamation honoring fathers and designating the third Sunday in June as Father’s Day.  However, the day wasn’t made a permanent national holiday till 6 years later when President Richard Nixon signed it into law in 1972.  Whew!!!!  Finally!!!!

A Happy Father’s Day to all Fathers everywhere.

Ingredients:

Non-stick cooking spray

2 tsp. all-purpose flour

5 Tblsp. butter

3/4 C. granulated sugar

2 large eggs

2/3 C. low-fat buttermilk

2 tsp. grated orange rind

1 tsp. baking powder

1/2 tsp salt

1 ½  tsp.vanilla extract

1/2 tsp. almond extract

1/4  tsp. baking soda

1 ½ cups all-purpose flour

2 C. fresh or frozen blueberries (you can use as little as 1 C)

1/3 C. finely chopped pecans (but you also can use walnuts)

2 Tblsp. sifted powdered sugar

Instructions:

Preheat oven to 350 degrees

  1. Coat a 9-inch round spring form pan with cooking spray and dust the pan with 2 tsp. flour
  2. Place butter in a large microwave-safe bowl. Cover and micro on high 1 minute or until butter is melted
  3. Add granulated sugar, stirring with a whisk.
  4. Add eggs, stir well.
  5. Stir in buttermilk and next 6 ingredients (buttermilk through baking soda); stir well
  6. Lightly spoon 1 ½ C. flour into dry measuring cups and level with a knife. Add flour to mixture, stirring just until blended. (Do not over stir.)
  7. Stir in blueberries and pecans/walnuts.
  8. Spoon mixture into prepared pan, spreading evenly.
  9. Bake at 350 for 45 minutes or until lightly browned and a wooden toothpick inserted in the center comes out clean.
  10. Cool 10 minutes in pan on a wire rack.
  11. Sprinkle with powdered sugar and cut into wedges.
  12. Bon Appetit

Are you a frustrated, overworked or timid cook? Call Margot for help @ 721-3551

& please feel free to email her @ TempInnKeeper@mindspring.com or to visit her blog for more recipes including these: http://blog.TempInnKeeper.com

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

Jun6

Strawberry Sauce With A Bit Of Zing

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Strawberry Sauce With A Bit Of Zing

I couldn’t resist.  At Albertsons, they were selling, (while they lasted), a pound of California strawberries for such a good price that I bought more than what I, one person, should have.  So, besides eating them just plain, I can make some of my fabulous European styled jam; I can freeze them; I can make crisps, etc.; or I can eat them quick and easy this very special way. This sauce is delicious and just right to satisfy a sweet tooth at anytime of the day or night.  You can serve it with pancakes, ice cream, yogurt, puddings, pound cake, or pick at it just plain.

Ingredients:

1 lb. of fresh strawberries sliced or thriced

1 tsp. lemon juice

1 tsp. lemon zest

2 tablespoons brown sugar (I used the raw kind) divided in 2 batches

1/3 C. balsamic vinegar (I add just a wee bit of rice vinegar to this)

Instructions:

In a saucepan add the vinegar, 1 Tbsp. sugar and lemon juice.  Simmer over medium heat until thickened, about 4 minutes.

Place strawberries in a pretty bowl and add the other 1 Tbsp. sugar, lemon zest, and lightly toss. I actually pick up the bowl and give it several up and down shakes.

Add the sauce when a bit cooled to the strawberries, lightly toss again and enjoy. (I find that this sauce is even better if it sits in the frig for a couple of hours.)

Are you a frustrated, overworked or timid cook? Call Margot for help @ 721-3551

& please feel free to email her @ TempInnKeeper@mindspring.com or to visit her blog for more recipes including these: http://blog.TempInnKeeper.com

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

 

 

May29

Quick-Quick-Quick Skillet Cake

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QUICK—QUICK—-QUICK  SKILLET CAKE (and easy as well)

Here’s an iron skillet cake that I love.  It’s so easy to make and so good to eat.  I use either walnuts or almonds for the topping.

Ingredients:

1 cup flour

1/4 tsp. baking powder

Pinch of salt

1/2 tsp. vanilla for a walnut topping or almond extract if using an almond topping

2 large eggs

1/2 cup brown sugar

1/2 cup granulated sugar

1 stick sweet butter, melted

1/2 cup finely chopped walnuts or almonds

Directions:

Preheat oven to 350

  1. Butter a 9-inch iron skillet and sprinkle some flour over it all.
  2. In a medium size bowl whisk the eggs and sugar together.  Add the butter and whisk until satiny.  Stir in the flour mixture; whisk until smooth.  Spread batter in the skillet and top with the walnuts or almonds.
  3. Bake 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  4. If you wish, drizzle some raspberry jam over it. I do and it makes it extra yummy and pretty.
  5. Serve slightly warm or at room temp.  I tie a pretty napkin or scarf around the handle.
  6. Ice cream goes great with this.

Bon Appetit!!!!