Caramel Sauce

December 6
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Caramel Sauce
Print Recipe
Prep Time
5 minutes
Cook Time
20-30 minutes
Prep Time
5 minutes
Cook Time
20-30 minutes
Caramel Sauce
Print Recipe
Prep Time
5 minutes
Cook Time
20-30 minutes
Prep Time
5 minutes
Cook Time
20-30 minutes
Ingredients
Servings: 1 cup
Instructions
  1. In a heavy pan add the water. Pour the sugar evenly over the top and place pan over medium heat swirling gently by the handle until the sugar dissolves and syrup is clear. Avoid letting the syrup boil until the sugar is completely dissolved.
  2. When sugar is dissolved, increase the heat, cover tightly and boil for 2 minutes.
  3. Uncover and continue to boil until it begins to darken around the edges. Gently swirl until the syrup turns deep amber.
  4. Remove from heat and add the butter. Gently beat with a whisk until butter is incorporated.
  5. Stir in heavy cream. If caramel sauce becomes lumpy set pan over low heat and stir until smooth. Remove from heat and add the vanilla and pinch of salt.
  6. Cover and refrigerate up to one month. (When re-heating you can add some water if it is too thick.)

Pink Lemonade Cupcakes

August 16
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tutti-frutti cupcakes
Pink Lemonade Cupcakes
Print Recipe
Servings Prep Time
15-20 cupcakes 15 minutes
Cook Time
40 minutes
Servings Prep Time
15-20 cupcakes 15 minutes
Cook Time
40 minutes
tutti-frutti cupcakes
Pink Lemonade Cupcakes
Print Recipe
Servings Prep Time
15-20 cupcakes 15 minutes
Cook Time
40 minutes
Servings Prep Time
15-20 cupcakes 15 minutes
Cook Time
40 minutes
Ingredients
Servings: cupcakes
Instructions
  1. Mix dry ingredients with eggs, oil, milk and lemonade and beat until smooth.
  2. Add the lemon zest and pink food color. (baking will dilute the intensity of the batter color so add extra for pinker cakes. You can also substitute a white cake mix for the lemon for a brighter pink. If you substitute, increase the amount of zest for more lemon flavor.
  3. Fill baking cups (or cake pans) and bake according to the cake mix instructions on the box. Check often to prevent browning.
  4. Cool completely and frost with Lemon Cream Cheese Icing: 2 8 oz packages cream cheese, softened * 1 stick of butter, softened* 2lbs confectioners sugar* 2 t vanilla* juice of one lemon* yellow food color

Watermelon Punch

July 23
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water melon punch
Watermelon Punch
Print Recipe
Servings Prep Time
1 punch bowl 20 minutes
Servings Prep Time
1 punch bowl 20 minutes
water melon punch
Watermelon Punch
Print Recipe
Servings Prep Time
1 punch bowl 20 minutes
Servings Prep Time
1 punch bowl 20 minutes
Ingredients
Servings: punch bowl
Instructions
  1. To make the serving bowl: slice a small portion of the bottom of the melon so that it will stand. Then cut off the top and scoop out the pulp with a large spoon. (and ice cream spoon works well) Cover rind with plastic wrap and chill.
  2. In a blender or food processor blend the melon, sugar and berries. Remove and press through a fine sieve. Discard the solids.
  3. Add the seltzer and chill. Pour into the chilled rind and serve directly from the melon.
  4. Can add scoops of ice cream or sorbet as an option.

Cinnamon Ice Cream

July 16
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homemade cinnamon ice cream
Cinnamon Ice Cream
Print Recipe
Servings Prep Time
10 1/2 cup servings 5 minutes
Cook Time
25 minutes
Servings Prep Time
10 1/2 cup servings 5 minutes
Cook Time
25 minutes
homemade cinnamon ice cream
Cinnamon Ice Cream
Print Recipe
Servings Prep Time
10 1/2 cup servings 5 minutes
Cook Time
25 minutes
Servings Prep Time
10 1/2 cup servings 5 minutes
Cook Time
25 minutes
Ingredients
Servings: 1/2 cup servings
Instructions
  1. In a medium bowl, use a hand mixer or a whisk to combine the milk and the sugar until the sugar is dissolved, about 1-2 minutes
  2. Stir in the heavy cream, vanilla, cinnamon and food color. Taste between additions of cinnamon.
  3. Pour into the frozen bowl of the ice cream maker and churn for 20-25 minutes or until cream has set up.
  4. Place ice cream in airtight container and keep in the freezer until ready to serve.

Pineapple Coconut Smoothie

April 30
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smoothie
Pineapple Coconut Smoothie
Print Recipe
Servings Prep Time
4-6 servings 10 minutes
Servings Prep Time
4-6 servings 10 minutes
smoothie
Pineapple Coconut Smoothie
Print Recipe
Servings Prep Time
4-6 servings 10 minutes
Servings Prep Time
4-6 servings 10 minutes
Ingredients
Servings: servings
Instructions
  1. Put all ingredients in a blender and blend until smooth. can also add a dash of lime juice if desired. Pour into sugar-rimmed glasses and garnish with a pineapple chunk and mint, optional

Breakfast Shortcakes & Creme Fraiche

March 19
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berry shortcake
Breakfast Shortcakes & Creme Fraiche
Print Recipe
Servings Prep Time
12-14 2" biscuits 15 minutes
Cook Time Passive Time
14-16 minutes 45 minutes
Servings Prep Time
12-14 2" biscuits 15 minutes
Cook Time Passive Time
14-16 minutes 45 minutes
berry shortcake
Breakfast Shortcakes & Creme Fraiche
Print Recipe
Servings Prep Time
12-14 2" biscuits 15 minutes
Cook Time Passive Time
14-16 minutes 45 minutes
Servings Prep Time
12-14 2" biscuits 15 minutes
Cook Time Passive Time
14-16 minutes 45 minutes
Ingredients
Servings: 2" biscuits
Instructions
  1. In a bowl combine the flour, sugar, salt and baking powder. Cut in the butter with a pastry knife until crumbly. Stir in the milk with a fork and stir until a soft dough forms. You may need to add more milk. Once it resembles dough, you can use your hands to mix it together, then turn out on a floured surface and pat or roll out to 3/4" thick and cut out rounds with a 2" cutter.
  2. Place the biscuit rounds on an un-greased baking sheet and cover with plastic wrap. Refrigerate for 30 minutes or up to 24 hours.
  3. Pre-heat the oven to 375 degrees. Brush the tops of the biscuits with the beaten egg. Bake for 14-16 minutes or until slightly golden.
  4. Split and serve with fresh fruit and creme Fraiche
  5. Creme Fraiche: in a glass jar combine 2 cups heavy cream, 2 tablespoons fresh squeezed lemon juice. Let this stand at room temperature for 8-12 hours in the loosely covered jar. Once it has begun to thicken, tightly cover the jar and refrigerate until ready to serve. Can add 2 tablespoons mild honey before serving, optional. (mason jars with screw lids make a nice container to make the creme)
  6. Optional additions to the berry shortcakes can be fruit curds, jams or jellies, ice cream or whipped toppings.

Best Sugar Cookie

March 5
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Best Sugar Cookie
Print Recipe
a sugar cookie recipe that keeps its shape without chilling
Servings Prep Time
3 dozen 30 minutes
Cook Time
6-8 minutes
Servings Prep Time
3 dozen 30 minutes
Cook Time
6-8 minutes
Best Sugar Cookie
Print Recipe
a sugar cookie recipe that keeps its shape without chilling
Servings Prep Time
3 dozen 30 minutes
Cook Time
6-8 minutes
Servings Prep Time
3 dozen 30 minutes
Cook Time
6-8 minutes
Ingredients
Servings: dozen
Instructions
  1. Pre-heat the oven to 350 degrees. In the bowl of a mixer cream the butter and sugar until smooth, approximately 3 minutes
  2. Beat in the extracts and egg
  3. In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients. The dough will be very stiff. Do not chill the dough. Divide it into workable batches, roll out on a floured surface to approximately 1/4" thick round. cut with cookie cutters.
  4. Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack. Frost and serve or freeze un-frosted cookies.

Chocolate Cherry Cake

February 6
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Chocolate Cherry Cake
Print Recipe
Servings Prep Time
1 layer cake 30 minutes
Cook Time
20-25 minutes
Servings Prep Time
1 layer cake 30 minutes
Cook Time
20-25 minutes
Chocolate Cherry Cake
Print Recipe
Servings Prep Time
1 layer cake 30 minutes
Cook Time
20-25 minutes
Servings Prep Time
1 layer cake 30 minutes
Cook Time
20-25 minutes
Ingredients
Servings: layer cake
Instructions
  1. For the Cake: Drain and rinse the cherry pie filling. Press the cherries between several layers of paper towels until very dry. Chop the cherries fine and measure out 1/2 cup. (can discard remaining pie filling cherries)
  2. Gently fold the 1/2 cup chopped cherries and 1/2 cup of the chocolate chips into your prepared white cake batter.
  3. Grease and flour 2-3 8 inch cake pans depending on how many layers you like. Divide batter among the pans. Bake on the middle rack of a pre-heated 350 degree oven for 20-25 minutes or until a pick comes out clean. Cool in pans 10 minutes, then turn out onto rack to cool completely.
  4. For the Cherries: Melt remaining 1 1/2 cups mini chocolate chips and butter in a bowl. Holding the stems of the maraschino cherries, partially dip them into the chocolate and place them on parchment lined plate. Refrigerate until hardened, at least 10 minutes.
  5. For the Frosting: Beat 5 drops (or more) red food coloring into your prepared frosting and blend until you have the desired color. Adding color can be optional.
  6. To assemble: Spread 3/4 cup icing on bottom layer. Repeat with the second layer. Top with final cake layer and frost top and sides with remaining buttercream. Decorate the top with the whipped cream and chocolate dipped cherries.

Lavender Pound Cake

February 6
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Lavender Pound Cake
Print Recipe
Servings Prep Time
2 small cakes 20 minutes
Cook Time
90 minutes
Servings Prep Time
2 small cakes 20 minutes
Cook Time
90 minutes
Lavender Pound Cake
Print Recipe
Servings Prep Time
2 small cakes 20 minutes
Cook Time
90 minutes
Servings Prep Time
2 small cakes 20 minutes
Cook Time
90 minutes
Ingredients
Servings: small cakes
Instructions
  1. Beat the cream cheese and butter until creamy. Add the sugar and mix until light and fluffy.
  2. In a separate bowl add the flour and salt and set aside
  3. Add the eggs one at a time, alternating with the flour/salt mixture. mix well with each addition ending with flour. Then add the lemon, vanilla, almond extracts and the apricot nectar-mixing until blended. Fold in the lavender flowers by hand.
  4. Pour batter into two well greased, small pudding molds (similar to a small bundt or angel food pan) or you can use an alternate container such as a ovenproof bowl or clean, new, flour pot. you may need to adjust the bake time if using a container without a hollow center like the molds)
  5. Bake in a pre-heated oven set at 315 degrees for 1 hour and 20-30 minutes or until pick comes out clean.
  6. Cool 15-20 minutes. Loosen edges of pan with a knife and turn out from pan and cool completely. This cake freezes wonderfully. You can ice it and serve immediately or wrap well and freeze for up to 6 months.

Carambola Bread

January 26
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Carambola Bread
Print Recipe
Sweet and fruity bread made with star fruit
Servings
5 small loaves
Servings
5 small loaves
Carambola Bread
Print Recipe
Sweet and fruity bread made with star fruit
Servings
5 small loaves
Servings
5 small loaves
Ingredients
Servings: small loaves
Instructions
  1. Beat the eggs until light and foamy. Add the sugar and oil and beat until mixed.
  2. Stir in by hand the carambola fruit, craisens, chocolate chips, and vanilla.
  3. Combine the remaining dry ingredients in a bowl and add to the fruit mixture. Stir by hand until blended. The mixture will be stiff.
  4. Pour mix into 5 small prepared loaf pans-sprayed well and bottoms lined with wax paper. Bake at 350 degrees until golden and no longer wet in the center. Cool on a rack for 20-30 minutes. Remove from pans and cool completely. Eat or freeze.