Yellow Cake

I used to use cake mixes when my children were young if I needed something quick.  If it was a special occasion, nothing but a scratch cake would do.  Since my children have grown and gone, I have never used a boxed mix since.  Box mixes have their time and place, but absolutely nothing beats a scratch cake for flavor, texture and old fashioned goodness. 

 

This cake is so moist and delicious.  Once you try it, you will come back to this recipe, time and again.  I will change the flavoring in it depending on my mood.  I love using LorAnn Oils Bakery Emulsions. 

 

Ingredients

2 cups sugar
1/2 cup butter, softened
3 eggs
1/3 cup sour cream
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
pinch of salt
1 cup of milk

Method

 

Preheat oven to 350°F; grease and flour a 9" x 13" or 2 - 8" or 9" round cake pans.  In a large bowl, cream together the sugar and butter.  Add the eggs and beat until light yellow.  Add the sour cream and vanilla; mix well.  

In a separate bowl, sift together the flour, baking powder and salt.  Add the flour mixture to the egg mixture, alternating with milk, until thoroughly combined.  

Pour the batter into the prepared pan(s).  Bake for approximately 24 minutes for the 9" pans or 30 minutes for the 9" x 13" or until done.  If you insert a toothpick or cake tester in the cake and it comes out clean, the cake is done. Cool completely before icing.  Frost as desired.   Vanilla icing is nice and so is a rich chocolate frosting.  

Makes 12 servings. 

 

 

Peanut Butter Chip Chocolate Cookies

I seem to have a lot of cookie recipes, don't I?  While my kids were growing up, I was always making cookies.  I still love to bake cookies even though they are grown and gone.  I have tried hundreds of recipes over the years.  It isn't just because I love to eat them, I truly enjoy making them.  I find it therapeutic, it's relaxing and it brings me back to simpler times.

  

If someone pops in for a visit, there is nothing nicer than making a pot of coffee or tea and sitting chatting while enjoying a homemade cookie or two.  Such a simple thing brings such pleasure to people.  I love to bake for those I love.  

On with this recipe!  This is another one of my family's favorites.  I have shared it with several people over the years, I am happy to share it with you too.  

 

Ingredients

 

1 1/4 cups butter, softened
2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 pkg (300g) peanut butter chips

Method

 

Cream butter and sugar until fluffy.  Unless a recipe specifically calls for an electric mixer, I always do it by hand.  Add eggs and vanilla, beat well.  Combine dry ingredients, blend into creamed mixture.  Stir in chips.   Drop by teaspoons onto an ungreased (I always use a parchment lined) cookie sheet.  Bake at 350°F for 10 to 12 minutes. I like the edges to be a bit crispy and the centers soft, so I leave them in for the full 12 minutes.   They will puff while baking and flatten while they cool.  Cool on the cookie sheet for 5 minutes then remove to a cooling rack to cool completely.  

Makes about 4 1/2 dozen cookies.  They freeze well. 

 

My youngest daughter's first word after "mommy" and "daddy"  was "cookie".  :)

Oatmeal Shortbread

This recipe is at least 80 years old.  It was given to me by my mother-in-law and it was her mother's recipe.  This is one of those amazing recipes that has only a few ingredients and they simply taste wonderful together.  Light, crispy, buttery and oaty.  Is that even a word?  Well it is now!

 

You can make these one of two ways, either as a drop cookie or slice and bake them.  They are heavenly either way!  

 

Ingredients

1 cup butter, softened
1/2 cup brown sugar
1 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon vanilla
2 cups oatmeal, any variety

Method

Cream softened butter with vanilla and brown sugar.  Add remaining ingredients, mixing well.  Roll into balls and press with a wet fork.  

Let me talk about that for a minute.  When I was a little girl I used to bake cookies with my maternal grandmother.  Oh, the days we spent in the kitchen together.  She taught me that instead of a floured fork, (which added a bit more flour the cookie) she would use a small bowl of water and a fork.  Dip the fork into the bowl, knock off the excess and press down the cookie.  I never used a floured fork again.  I even do my peanut butter cookie hatch marks that way.  Boy I miss those days in the kitchen with my grandmother, she was the sweetest woman I think I have ever met. 

Anyway, back to the recipe.  You can roll and flatten the cookies, or roll them into a log, then wrap them in waxed paper and put them in the fridge for several hours, or over night.  Then when you are ready to bake, simply slice into 1/4" slices.  Bake them on a parchment lined baking sheet, about 2" apart in a 325° F oven for 15 minutes or until golden brown.  Let cool slightly, then remove to a cooling rack to cool completely.  

Makes 2 dozen 3" cookies.
 

Chocolate Truffles

I received this recipe almost 30 years ago in a mailing from Eagle Brand Sweetened Condensed Milk just before Christmas.  I read the directions and thought they sounded so easy, I had to try them.  I have made them every year since then for Christmas.  The are so easy to make, my kids always help shape then and then roll them in their favorite coatings.  You can personalize them by adding different flavorings and using your favorite coatings.  But they are not only easy to make, they are sooooo good.  They are always the first thing to disappear from my Christmas goodies.  I will reprint the recipe like it is written.  We can't buy chocolate chips in the smaller bags any more, but you will know how much you will need in total weight.  It is approximately one full and an additional 2/3 bag of the 350g / 12 oz. bags. 

 

Ingredients 

3 packages (175g each) semi-sweet chocolate chips
1 300ml can Eagle Brand Sweetened Condensed Milk (or your favorite)
1 tablespoon (15ml) vanilla (or you can use any flavor that you prefer, cherry, mint, eggnog, mint, orange, maple, coffee etc)
Coatings - again, you can use what ever suits your taste. Some suggestions are sprinkles, jimmies, finely chopped nuts, coconut, icing sugar, cocoa, crushed cookie crumbs etc

Method

In a heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk.  Remove from heat, stir in vanilla.  Chill for 2 hours or until firmed up slightly.  Shape into 1-inch balls; roll in any of your coating choices.  I like to put them into pretty seasonal coloured foil candy cups.  Chill 1 hour or until firm.  Store in covered container.  Serve at room temperature.  They keep for a month or more, if they last that long.  

Makes about 60 truffles. 

Old-Fashioned Oatmeal Cookies

These are soft oatmeal cookies.  They are studded with raisins, walnuts and spices.  You can leave out the walnuts if you like, they are just as good without them.  They were one of my dad's favorites.  We lived about an hour and half from each other and he was always ready for a coffee and a cookie or two when he arrived.  I think about him every time I make them.  I have been making these cookies since I was first married, 35 years ago.  I can't believe it's been that long!

 

Ingredients

 

1 cup raisins
1 cup water
3/4 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon cloves
2 cups oats
1/2 cup chopped nuts

Method

 

Simmer raisins and water over medium heat until raisins are plump, about 15 minutes.  Drain raisins, reserving the liquid.  Add enough water to reserved liquid to measure 1/2 cup.

Heat oven to 400 degrees F.  Mix thoroughly shortening, sugar, eggs and vanilla.  Stir in reserved liquid.  Blend in remaining ingredients.  Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased baking sheet.  Bake 10 to 14 minutes or until light brown.

Makes about 6 1/2 dozen cookies.  

Banana Chocolate Chip Muffins

I have been making these muffins for about 30 years now.  They are a family favorite and you are always sure to find a bag of them in our freezer.  They are nice and moist inside and when they first come out of the oven, have a nice crunchy exterior.  They are super easy to throw together and are a great way to use up a couple of over-ripe bananas.

Ingredients

2 large eggs
1 cup mashed banana (2 to 3 medium)
1/2 cup chocolate chips
1/3 cup butter, melted
1 3/4 cups all-purpose flour
1/2 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt

 Method

Heat oven to 400 degrees F and grease 12 large muffins cups. Beat eggs in a mixing bowl and stir in banana, chocolate chips and butter.  Sift remaining ingredients together into egg mixture and stir only enough to blend (batter will be lumpy).  Spoon into pans filling about 2/3 full.  Bake until well browned, about 17 to 20 minutes.  

Makes 1 dozen standard sized muffins. 

 

 

Coconut Cake

If you like coconut, you'll love this cake.  This recipe maybe takes a little work because of the icing, but it is worth it.  It is a plain looking cake, but it is really good.  It has a nice soft crumb to it and it stays fresh for days.  I had a piece of this cake on Thursday after I had made it on Sunday and it was still nice and moist.  It's just a really good cake.  If you're looking for something special to make for company, but not too fussy, this is it.  

Cake

Ingredients 

1/2 cup butter, softened

1/2 cup vegetable shortening

1 tablespoon baking powder

1 3/4 cup superfine sugar

3/4 teaspoon salt

2 teaspoons vanilla extract

1 teaspoon coconut extract or 2 to 3 drops of coconut flavour

5 large egg whites

2 3/4 cups cake flour

1 cup toasted* coconut 

1 cup milk

Method

Preheat oven to 350 degree F.  

In a large mixing bowl, cream together the butter, shortening, baking powder, sugar, salt, extracts until fluffy and light, at least 5 minutes.  Add the egg whites to the butter mixture one at a time, beating well after each addition.  

Stir one-third of the flour into the creamed mixture, then half the milk, another third of the flour, the remaining milk and the remaining flour.  Be sure to scrape the sides and bottom of the bowl occasionally through this process.  Fold in toasted coconut.

Pour batter into two greased and floured or parchment-lined 9-inch round pans.  bake the cakes for 25 to 30 minutes or until a cake tester comes out clean.  Remove the cakes from the oven, let cool 10 minutes and remove from pans to continue to cool.  Remove the parchment at this point.

Silky Buttercream

Ingredients

1/2 cup egg whites

1/4 cup light corn syrup

1 cup granulated sugar

1/3 cup water

1/2 teaspoon cream of tartar

1/2 teaspoon salt

1 cup butter

1/2 cup vegetable shortening

1 teaspoon vanilla extract

1 teaspoon coconut extract or 2 to 3 drops of coconut flavour

Place the egg whites in the bowl of a stand mixer.

Place the corn syrup, sugar and water in a medium-sized saucepan.  Stir over heat until combined and the sugar has dissolved.  Cover the pan, bring to a boil and boil for 3 minutes without stirring.  Remove the cover and cook to the soft ball stage, 240 degrees F.

Meanwhile, begin to beat the egg whites on slow speed.  When they are foamy, add the cream of tartar and salt.  Gradually increase the speed of the mixer, continuing to beat until soft peaks form.  

As soon as the sugar syrup reaches the soft ball stage, remove it from the heat.  Turn the mixer off.  Very carefully pour about a quarter of the syrup down the inside of the mixing bowl.  Turn the mixer on and beat well. Add the syrup in two more additions, working as quickly as possible.  If the sugar is slightly overcooked and begins to harden, return it to the heat for a moment to re-melt it.  

Continue to bear the meringue until it cools to room temperature.  This takes about 20 minutes.  Feel the bottom of the bowl, it should feel completely cool.  If you try to add the butter before the meringue is cool, the butter will melt.  

When the meringue is cool, beat in the room-temperature butter a bit at a time.  If the frosting starts to separate, continue beating without adding any more butter until the frosting looks fluffy again.  Beat in the vegetable shortening.  Beat in your flavourings. 

Makes - 4 1/2 to 5 cups buttercream

Assemble 

On your serving plate, place one of your baked cakes, upside down.  Cover the top of the cake with buttercream, then top with the other layer of cake.  Frost the top and sides as desired.  I find there is plenty of buttercream for adding additional piped decorations.  

Crunchy Coconut Cookies

When my kids were little, we always had a full cookie jar.  All the kids in the neighborhood knew they would likely get a fresh homemade cookie when they came to our house to play.  Needless to say, the neighborhood kids played at our house most often.  The list was long of favorites that were made on a weekly basis, but this cookie was in the top ten for sure.  I love the combination of the chocolate, the coconut and the crunchy almonds. It was a real crowd pleaser. 

Ingredients

1 cup butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

2 eggs

2 teaspoons vanilla extract

1 teaspoon almond extract

2 cups all-purpose flour

1 teaspoon baking soda

3/4 teaspoon salt

2 cups flaked coconut

1 package (11-1/2 ounces) milk chocolate chips

1-1/2 cups finely chopped almonds

Method

In a large bowl, cream butter and sugars until light and fluffy.  Beat in eggs and extracts.  Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well.  Stir in the coconut, chocolate chips and almonds.  

Drop by rounded teaspoons, 2 inches apart onto ungreased baking sheets.  Bake at 375 degrees F for 9 to 11 minutes or until lightly browned.  Cool for 1 minute before removing from pans to wire rack.  

Makes about 4 1/2 dozen.  

Fudge Truffle Cheesecake

This cheesecake is one of those thick and dense cheesecakes.  There is nothing light and airy about this one. You can either use the recipe below for the crust or substitute an Oreo cookie crumb crust.  Either way, this cheesecake is heavenly.  It's just the right balance of chocolate and cheesecake.  For Valentine's Day, I added some whipped cream and chocolate covered strawberries. 

Ingredients

Chocolate Crumb Crust -

1 1/2 cups vanilla wafer crumbs

1/2 cup icing sugar

1/3 cup cocoa powder

1/3 cup butter, melted

Cheesecake-

300 g package of semi-sweet chocolate chips

3 packages (250 g) cream cheese, softened

1 can sweetened condensed milk

4 eggs

2 teaspoons vanilla extract

Method

Chocolate Crumb Crust -

Combine all ingredients in a medium bowl.  Press into the bottom of a 9-inch springform pan.  

Cheesecake - 

Preheat oven to 300 degrees F.  In the microwave, melt chocolate chips.   Set aside.   In a large mixer bowl, beat cheese until fluffy.  Gradually beat in condensed milk until smooth.  Add melted chips, eggs and vanilla: mix well.  Pour into prepared pan.  Bake 1 hour and 5 minutes or until center is set.  Cool; chill.  Cover leftovers; refrigerate. 

Makes one 9-inch cheesecake.  

Light Coconut Christmas Fruit Cake

I know this is a little late, Christmas has just passed, but I didn't want to post this recipe until I tried it myself.  This is a very old recipe that my grandmother used to make every year.  I haven't had it in more than twenty years.  I just found this recipe among some of her old recipes in the fall.  I made the cakes in early November and they're supposed to rest for a couple on months before you eat them, so I never actually sampled them until this passed week.  I love Christmas cake and this recipe is likely the reason why.  If you aren't a big fan of Christmas cake but would like to try making one, I would suggest this one because it is really good.  You won't be disappointed.  

Ingredients

1 cup of butter

2 cups brown sugar

4 large eggs

3 cups sifted all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups candied red and green cherries, (1/2 lb.) cut up

1 cup white raisins

1 1/2 cups candied pineapple, (1/2 lb.) chopped

3/4 cup citron or mixed peel, (1/4 lb.) shaved

1 1/2 cups blanched almonds, (1/2 lb.) slivered

3 cups shredded coconut (1/2 lb.)

1 cup orange juice

Method

Heat oven to 275*F.  Line a 10" tube pan or two 9" x 5" x 2 1/2" loaf pans with greased heavy paper or parchment paper.  Cream butter and sugar until light and fluffy.  Add eggs, one at a time, beat well after each addition.  Sift together flour, baking powder and salt and sift over fruit and nuts in a large bowl.  Mix until all the fruit is coated with flour.  Blend fruit and flour mixture into creamed mixture alternately with orange juice, starting and ending with juice.  Pour into prepared pan(s) and bake 3 to 3 1/2 hours for tube pan or 2 1/2 to 3 hours for the loaves. 

Makes one large tube cake or two generous loaves.

Cinnabon Ice Cream

One of my daughters loves Cinnabons.  I must admit I have a weakness for cinnamon buns myself, but she has the opportunity to stop for one once a week and she lovingly consumes every morsel.  A few weeks ago, I was passing that same location and I couldn't resist buying a couple. My daughter wasn't feeling well and couldn't eat hers, so I put it in the freezer.  (I just chopped it frozen, it made it a lot less messy that way.) Several days later I found a recipe for cinnamon ice cream.  I put two and two together and came up with this heavenly recipe for Cinnabon Ice Cream.  I hope you like it.  

Ingredients

1 3/4 cups whole milk

2/3 cup sugar

2 large eggs, beaten

2 cups heavy whipping cream

2 teaspoons ground cinnamon

1 teaspoon vanilla extract

3/4 cup Butterscotch Sauce

1 large Cinnabon, cubed

9 tablespoons chopped pecans, toasted

Method

In a large heavy saucepan, heat milk and sugar until bubbles form around sides of the pan.  Whisk a small amount of hot mixture into eggs; return all to the pan, whisking constantly.  Cook and stir over low heat until mixture reaches at least 160* F and coats the back of a spoon.  

Remove from hear, quickly transfer to a bowl; place bowl in ice water and stir for 2 minutes.  Stir in the 2 cups of cream, cinnamon and vanilla.  Refrigerate for several hours or overnight.

Make the ice cream in a ice cream maker according to the manufacturer's instructions.

In a large freezer container, layer a third of the ice cream, 1/2 cup butterscotch sauce (you can use homemade or store bought), 2/3 cup chopped Cinnabon and 3 tablespoons pecans.  Repeat two times.  Swirl mixture and freeze until firm.  Enjoy!

Makes about 2 1/4 quarts.

  

Toasted Almond Toffee

Have you ever made something that was so good, you couldn't believe it?  Well, this toffee is one of those recipes.  I have made this for five or six years at Christmas.  My mother sat beside the candy dish for about an hour before she noticed the toffee.  Then when she noticed it, she asked if I made the candy.  Silly question!  She sampled one piece and then another and another.  She finally asked "why did I start eating this? This is so good, I can't stop!".  Believe me, it is that good!

Ingredients

2 to 2 1/2 cups chopped, toasted almonds, divided

6 (1.55 oz) Hershey's milk chocolate bars

1 pound good-quality butter (do not use margarine)

2 cups granulated sugar

3 tablespoons water

1 teaspoon vanilla extract

Method

Scatter half of the almonds over 2 medium-sized baking sheets, reserving the remaining almonds for the topping.  Break the chocolate bars into pieces.  

In a heavy 3-quart saucepan over medium heat, bring the butter, sugar and water to a boil, stirring until the sugar dissolves and the mixture begins to boil.  Cook, stirring constantly, to the hard crack stage (300* F).

Remove from the heat.  Quickly stir in the vanilla.  Immediately pour a thin layer of hot toffee over the almonds on the baking sheets.  The toffee will not completely cover the baking sheets.  Immediately place the chocolate pieces on top of the hot toffee: the chocolate will melt within a few minutes.

Sprinkle with reserved almonds, lightly pressing the almonds into the chocolate with the palms of your hands.  let stand until the chocolate is firm.  The toffee may be cooled in the refrigerator or freezer if preferred.  Break into pieces.  Store in an airtight container at room temperature, in the refrigerator or freezer as desired.  Do not store in a container with other candies.  

Makes about 2 1/4 lbs.  

Rolled Shortbread Cookies

I got this recipe from my mom, I have no idea how long she had it, but I have been using it for more than thirty years.  I have never had a problem with them and they have a wonderful rich flavor.  This recipe only makes four dozen cookies, depending on the size, but it can easily be doubled. 

Ingredients

1 cup butter, softened
1/2 cup icing sugar
1/2 teaspoon vanilla
2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt

Method

Cream butter thoroughly.  Add sugar gradually, creaming well.  Add vanilla, cream in.  Add flour, baking soda and salt in small amounts, mixing well.  Add more flour if dough is very sticky.  Chill, a couple of hours before proceeding with recipe.  Roll out 1/4" thick.  Cut with cutters, decorate as desired.  Bake at 300F degrees  until lightly browned, about 25 minutes. 

Makes about 4 dozen cookies, depending on the size. 

Butterscotch Squares

I was given this recipe from a dear friend almost 30 years ago.  I have made them every year at Christmas ever since.  I always ask my family, "what is on your list for things you would like me to make this Christmas?" and the first thing out of everyone's mouth is "butterscotch squares".  They are super easy and they freeze well.

 

Ingredients

1/4 cup butter
2 cups butterscotch chips
1 cup peanut butter
3 cups miniature marshmallows

 

Method

Melt ingredients slowly in a saucepan.  Pour into greased 8" x 8" shallow cake pan.  Allow to set before cutting.  You can also use one cup of butterscotch chips and one cup of chocolate chips.  They freeze well. 

Makes 25 squares.

Mapple Pudding

 

No, I didn't spell that wrong, it's a mix of maple syrup and apple cider, so I decided to call it mapple!  There is nothing more comforting than a warm apple pudding served with vanilla ice cream.  The fresh grated ginger really kicks it up a notch. It is a real fall treat. 

Ingredients

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons butter, room temperature
1/2 cup sugar
1 egg, beaten
1/3 cup milk, divided
2 cups apple slices (about 2 medium apples, peeled and cored)
1 tablespoon sugar
1 teaspoon cinnamon
1/2 teaspoon fresh chopped ginger
1 cup sweet apple cider
1 cup grade B maple syrup

Method

Heat oven to 350 degrees F.  In a small bowl, combine flour, baking powder and salt and set aside.  In a medium bowl, cream together butter and sugar.  Beat in egg.  Stir in flour  mixture, a third at a time, alternating with milk (beginning and ending with flour mixture).

In a medium bowl, combine apples, sugar, cinnamon and ginger and place in an ungreased two-quart casserole dish.  Pour batter over apple mixture, making sure all apple pieces are covered. 

In a medium saucepan over high heat, combine cider and maple syrup and bring to a boil, stirring often.  Pour over batter; it will sink.  Bake 35 to 45 minutes or until a toothpick inserted into the center comes out clean. 

Marmalade Chews

This recipe is about 70 years old.  It is from my husband's grandmother's collection.  I'm going to write it down just as it is written.  They never went into great detail back then with recipes.  They are a chewy, raisin studded, spicy oatmeal cookie.  They are a really nice fall cookie and a great cookie jar filler! 

 

Marmalade Chews

Cream :  2/3 cup shortening
                 1 cup lightly packed brown sugar
                 1 cup white sugar
 
Add:  2 beaten eggs
           2 teaspoons vanilla
 
Beat well. 
 
Blend:  2 cups all-purpose flour
               1 teaspoon baking powder
               1 teaspoon baking soda
               1 teaspoon salt
               1 teaspoon cinnamon
               1/2 teaspoon ground ginger
               1/2 teaspoon nutmeg
 
Add to creamed mixture and combine well.  Blend in 2 cups rolled oats, 1/2 cup marmalade, 1 cup raisins.  Drop by teaspoons onto lightly greased cookie sheets.  Bake at 350 degrees F. for 15 minutes. 
 
Makes 4 dozen cookies

Church Windows

I have been making these squares since my children were little, more than twenty years.  They couldn't be any easier to make.  They are a great recipe to get the kids involved.  They are addictive little devils, so be forewarned!  The recipe makes a large pan of squares. 

 

Ingredients

1 cup peanut butter
1/2 cup butter
300g pkg. of semi-sweet chocolate chips
1 tsp. vanilla
400g pkg. of coloured miniature marshmallows

Method

In a medium saucepan melt peanut butter, butter and chocolate.  Remove from heat and stir in vanilla and marshmallows.  Pour into a greased 9" x 13" baking pan and chill.  When completely set, cut into squares.  Store in refrigerator.  Makes about 35 squares.

Light and Luscious Lemon Cheesecake with Blueberry Compote

This cheesecake has a light almost soufflé-like texture.  The fresh blueberry compote is spooned over each slice before serving.  It's a real late summer treat. 

Ingredients

1 1/4 cups graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons butter, melted

2 pounds (907g) cream cheese, softened
1 1/3 cups granulated sugar, divided
4 large eggs, separated
1 tablespoon finely grated lemon zest
1/4 cup freshly squeezed lemon juice
1 teaspoon vanilla extract
1/2 cup sour cream

3 cups fresh blueberries, divided
1/3 cup granulated sugar
1 teaspoon freshly squeezed lemon juice

Method

Crust - Position a rack in the center of the oven and preheat the oven to 350 degrees F.  Lightly grease the bottom and sides of a 9" springform pan.  In a medium bowl, combine the graham cracker crumbs, sugar and melted butter.  Pat the mixture into the bottom of the prepared pan.  Bake the crust for 8 minutes or until lightly browned.  Set the pan on a wire rack to cool completely.  Reduce oven temperature to 325 degrees F. 

Filling - In the bowl of an electric mixer, using the paddle attachment, beat the cream cheese at medium-low speed until creamy, about 2 minutes.  Gradually add 1 cup of the sugar and beat until blended.  Add the egg yolks one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.  Add the lemon zest, lemon juice, and vanilla extract and mix until blended.  Add the sour cream and mix until combined, scraping down the sides of the bowl as needed.

In a clean mixer bowl, using the whisk attachment, beat the egg whites at medium speed until they begin to turn opaque.  Very gradually add the remaining 1/3 cup sugar, then increase the speed to high and beat until softs peaks form.  Using a rubber spatula, gently fold one-third of the whites into the cream cheese mixture.  Fold in the remaining whites in two more additions. Scrape the batter into the cooled crust and smooth the top into an even layer. 

Cut a 18-inch square of heavy duty aluminum foil and wrap the foil around the outside of the pan.  Place the pan in a roasting pan or large baking pan.  Pour enough hot water into the roasting pan to come up the sides 1 inch.  Bake the cheesecake in the water bath for 50 t0 5 minutes, until just set. 

Turn the oven off and prop the door open.  Leave the cake in the oven for 1 hour to set completely. 

Remove the cake from the water bath and set it on a wire rack to cool completely. Refrigerate the cheesecake at least 6 hours before serving.

Blueberry Compote - In a small saucepan, combine 1 cup of blueberries with the sugar.  Cook over medium-low heat, stirring frequently, until the berries pop and release their juices, about 7 minutes.  Strain the mixture through a fine-mesh sieve into a bowl, pressing down on the berries to release as much liquid as possible.  Discard the berries in the sieve and let the blueberry juice cool.  Stir in the remaining 2 cups of berries and the lemon juice into the juices. 

To serve, remove the sides of the pan, slice the cake with a think-bladed sharp knife, wiping the knife clean between each cut.  Serve each slice topped with a generous amount of blueberry compote. 

Store in the refrigerator, loosely covered, for up to 2 days. 

 

Makes one 9-inch cake, serves 10 to 12.

 

How Sweet Is That?'s Peanut Butter Cup Ice Cream

Although I have only been making this ice cream for a couple of years, it was one of those instant hits.  Everyone who has ever tried it, loved it.  You can make it with or without an ice cream maker.  You can change up the candy in it to suit your own taste. 

Ingredients

1 can (300ml) regular or low fat sweetened condensed milk
1/4 cup chocolate syrup
2 tablespoons vanilla extract
2 cups whipping cream, whipped (DO NOT use non-dairy whipped topping)
1 cup coarsely chopped peanut butter cups or candy bar of your choice
1/4 cup peanut butter

Method

Combine sweetened condensed milk, chocolate syrup and vanilla.

Fold in whipped cream.  Fold in chopped candy bar.

Pour contents into ice cream maker and churn for 20 minutes.  Drop peanut butter by teaspoons in ice cream maker.  Continue to churn for 10 minutes.  Turn off ice cream maker and put the ice cream into a container, cover and freeze for 6 hours or until firm.

Without an ice cream maker, simply add the peanut butter and pour into a 9" x 5" loaf pan, cover and freeze for 6 hours. 

Tips -  You can add any chocolate bar or Smarties type candy.  You can increase the chocolate syrup to 2/3 cup if you like a more chocolate ice cream base or omit the peanut butter. 

 

Makes 10 to 12 - 1/2 cup servings

Citrus Pound Cake

This recipe makes a large tube pan or bundt cake sized cake.  It has a firm crumb and lovely light citrus flavor.  It's wonderful plain or with ice cream or fresh fruit and whipped cream.  It stays fresh for days and even freezes well. 

Ingredients

 

Cake

3 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup unsalted butter, softened
2 1/2 cups granulated sugar
4 eggs
1/3 cup orange juice
1 tablespoon grated orange rind
2 teaspoons grated lemon rind
3/4 cup plain yogurt (1%, 2% or no fat)

Glaze

1/3 cup granulated sugar
1/4 lemon juice

Method

Cake

Combine flour, salt, baking powder and baking soda; set aside.  Cream butter and sugar on medium speed of an electric mixer until well blended.  Add eggs, one at a time, beating lightly after each addition until smooth, then beat on high speed until thick and creamy, about 5 minutes.  Add rinds.  Add dry ingredients alternately with yogurt and orange juice, beating on low speed until blended.  Spread batter in greased and floured 10" tube pan or bundt pan.  Bake at 350 degrees F for 65 to 75 minutes or until toothpick inserted in the center comes out clean.  Cool 10 minutes in pan, then remove to a wire rack.

Glaze

Heat sugar and juice together, stirring to dissolve sugar.  Poke holes with a fork or toothpick in surface of the warm cake.  Brush glaze over the cake, letting it soak in.  Cool cake completely before slicing.

Makes about 16 servings.

Tip - If not using the glaze, a simple dusting of icing sugar is a nice finish.  Freezes excellent.  Omit glaze if freezing.