Find Me Here

Buy My Book!

Street Address
City, State, Zip Code

Subscribe to Blog!

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Designed By:

Munchkin Land Designs Elements by Flergs

Categories

Recipes

Raspberry Swirl Pound Cake

Raspberry Swirl Pound Cake

Meal type Dessert
Misc Child Friendly, Freezable, Gourmet

Note

I had this YUM cake at bunco one night and had to grab the recipe.  Thank you, Paula Deen 🙂

Directions

Step 1
3 1/4 cups sugar, divided
1 cup fresh raspberries
3 tablespoons peach nectar
1 1/2 cups butter, softened
1 cup sour cream
1 teaspoon lemon zest
1 teaspoon vanilla extract
5 large eggs
1 large egg yolk
3 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
Peach-Almond Glaze
2 tablespoons sliced almonds
Sweetened whipped cream
Fresh raspberries
Step 2
1.In a small saucepan, combine 1/4 cup sugar, raspberries, and peach nectar. Bring mixture to a simmer over medium heat. Cook, stirring often and crushing berries as they cook, for 10 minutes or until mixture has thickened. Strain berry mixture through a wire-mesh sieve into a small bowl, pressing pulp with the back of a spoon. Discard solids. Cover and chill for at least 6 hours, or refrigerate up to 3 days.
2.Preheat oven to 325°. Spray a 12- to 15-cup Bundt pan with nonstick baking spray with flour.
3.In a large bowl, beat butter and sour cream at medium speed with a mixer until combined. Gradually add remaining 3 cups sugar, beating until fluffy. Add lemon zest and vanilla, beating until combined. Add eggs and egg yolk, one at a time, beating well after each addition.
4.In a medium bowl, combine flour, baking soda, and salt. Gradually add to butter mixture, beating until combined.
5.Spoon 3 cups batter into prepared pan. Using the back of a spoon, make a shallow trench in the middle of batter while turning the pan in a full circle. Spoon 3 tablespoons raspberry mixture into trench. Spoon 1 1/2 cups batter into pan, spreading carefully to cover raspberry mixture. Repeat trench procedure, and top with remaining raspberry mixture and batter. Run a knife through the batter 8 times to swirl the filling slightly. Gently tap pan on counter to release any trapped air bubbles.
6.Bake for 1 hour and 15 minutes or until a wooden pick inserted in cake comes out clean. Tent cake with aluminum foil halfway through baking time to prevent excessive browning, if necessary. Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Drizzle with Peach-Almond Glaze, and sprinkle with sliced almonds. Serve with whipped cream and raspberries, if desired.

Makes 1 (10-inch) cake

Note: If your cake doesn’t sit flat on the platter because the non-fluted side is slightly domed, trim it with a long serrated knife. Keep the blade level as you gently saw off the domed portion of the cake

Walnut Cheesecake

Walnut Cheesecake

 
Walnut Cheesecake

Note

After trying Walnut Cheesecake at a local family owned bistro, I couldn’t help myself. I had to ask the waitress:

“WHAT IS IN THIS CHEESECAKE??”  She came back with the words: spices, walnuts and cloves scratched on an already used napkin. (I’m really hoping it was my napkin.) I decided to take matters in my own hands. I came home to look the full recipe up on the internet. I found recipes alright, but none with these limited ingredients.  Instead, I combined four different recipes and Viola, Here she is!

First of all, there are a couple of tricks to these cheesecakes: set all your items out and do something else for an hour.  Your cream cheese, eggs and butter really should be at room temperature or it won’t blend correctly and honestly won’t take as good.  Trust me! Secondly, don’t overcook your cheesecake, when it starts splitting on the top, you know it’s time to take this baby OUT!

The picture is shown without walnuts and or caramel due to overindulgence of taste testers, but I’m hearing that chocolate sauce instead of caramel does just as well!

Directions

CRUST
Step 1
Mix 2 and 1/2 cups of ground Cinnamon graham crackers.
1/2 cup of brown sugar 3
3/4 cup of ground walnuts
1 stick of melted butter
1 large tablespoon of cinnamonIn a food processor, combine your cookies, then walnuts and brown sugar until blended. Add butter. Grease bottom and sides of your 10 inch spring form pan. press on the bottom and sides of the pan. Bake for 8 minutes at 325 degrees
CHEESECAKE FILLING
Step 2
4 packages of cream cheese (8oz each)
4 large eggs
2 teaspoons of vanilla extract
3 tablespoons of flourBlend together your cream cheese until smooth. Add maple syrup. add eggs, one at a time. Blend well. Add vanilla, flour, and cream and gently blend all together. Don’t get crazy with the blending – such as don’t crank up and the blender and start a load of laundry. It just doesn’t take much! Pour mixture into your spring form pan and bake for 1 hour at 325.
Step 3
Cool in the pan and refrigerate for AT LEAST FOUR HOURS!!! Do not get over excited to pop that spring form pan open and taste your cheesecake masterpiece. Opening the pan before the cheesecake is set produces a disasterpiece ~ instead of a masterpiece!
Once cooled, carefully remove sides of spring form pan and cut into slices. Add caramel, whipped cream and walnuts. ENJOY!
Step 4
The picture is shown without walnuts and or caramel due to overindulgence of taste testers, (My children and myself) but I’m hearing that chocolate sauce instead of caramel does just as well!

Truffle Macaroni and Cheese

Truffle Macaroni and Cheese

Truffle Macaroni and Cheese

Ingredients

  • 1 lb curly noodles (sea shells are cute )
  • 1 tbsp table salt
  • 5 tbsp butter
  • 6 tbsp all purpose flour
  • 1 1/2 tsp. Dijon mustard
  • 5 cups milk
  • 8 oz Monterery Jack Cheese (two cups)
  • 8 oz sharp cheese (two cups)
  • 1 cup fresh bread crumbs (I went to Fresh Market and bought their toasted rounds and ground them up. Very good!)
  • Da Rosario white truffle oil (drizzle on top to taste)

Directions

Step 1
Bring 4 quarts water to boil in pot. cook until tender.

While pasta is cooling in colander, heat butter until foaming. Add flour and mustard and whisk well to combine. continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to a boil, whisking constantly (mixture must reach full boil to fully thicken).

Step 2
Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. Off heat, whisk in cheeses and 1 tsp. salt until fully melted. Add pasta and cook over medium-low heat, stirring constantly, until mixture is heated through.
Step 3
Top with bread crumbs and bake at 350 degrees for 20 minutes or bubbly on top. Drizzle truffle oil to taste right before serving.