Strawberry Shortcake

This is my new favorite recipe for this classic dessert. It comes from the Pillsbury Book of Baking, and it is just right . . . Not too cakey or biscuity. 

2 cups flour

½ cup sugar 

1 Tbs baking powder

½ tsp salt

½ cup butter 

¾ cup whole milk

2 eggs, slightly beaten

In large bowl, combine the dry ingredients. Using a pastry blender, cut in the butter until mixture resembles coarse crumbs. Mix milk and eggs together. Add to dry ingredients, stirring just until dry ingredients are moistened. Do not over stir or cakes will be tough. Spoon into a greased 9" round or square cake pan.

Bake at 375 degrees for 25 to 30 minutes, or until a toothpick inserted in middle comes out clean. Cool 10 minutes in the pan before inverting onto a cooling rack.

Cut the cake in wedges or squares, splitting each piece in half. Top with strawberries (or blueberries) that have been sweetened with some sugar to taste. Place the top of the cake on the berries and then top with fresh whipped sweetened cream. I usually use powdered sugar to sweeten my whipped cream, as it holds together longer.

You can sprinkle toasted sliced almonds over the top, if desired.

 

Blueberry Sour Cream Torte

This yummy dessert came to us after a delicious dinner at our friend, Craig Domski's home. It is loaded with fresh blueberries, giving you a delicious blueberry crunch in every bite. Don't even think about using less blueberries than the recipe calls for.

1 cup walnuts, toasted and chopped
1 cup graham crackers, crushed
3 Tbs sugar
6 Tbs butter, melted
1½ cups sour cream
1 cup sugar
5 Tbs flour
3 eggs, slightly beaten
1 tsp almond extract, or less*
½ tsp salt
4 pints FRESH blueberries
8 Tbs flour
5 Tbs chilled butter, cut into pieces
½ cup chopped pecans
3 Tbs sugar

FOR CRUST: Process graham crackers and 3 Tbs sugar until fine. Pulse in walnuts and butter. Press into bottom of a 10-inch springform pan. Bake 10 minutes @400º.

FOR FILLING: Mix sour cream, 1 cup sugar, and 5 Tbs flour. Blend in eggs, almond extract, and salt. Stir in blueberries. Spoon into crust and bake until set, about 35 min.

FOR TOPPING: Using fingertips, mix 8 Tbs flour and butter in a medium bowl, until small clumps form. Mix in pecans and 3 Tbs sugar. Spoon over torte. Bake until topping browns lightly, about 12 min.

Cool torte to room temp, and then refrigerate.

*It's just a little too much almond flavoring for my taste buds. I recently had it with half the amount (½ tsp) but I think it could stand just a little bit more. Next time I will use ¾ tsp almond flavoring.

Old Fashioned Strawberry Shortcake

This is another good shortcake recipe. As long as it's a biscuit-type shortcake it works for me. Even Bisquick shortcakes are good in my book. The whipped cream topping has strawberry jam in it, and it really sets it off nicely.

6 cups sliced strawberries
½ cup sugar
1 tsp vanilla extract

SHORTCAKE:
3 cups flour
5 Tbs sugar, divided
1 Tbs baking powder
1 tsp baking soda
½ tsp salt
¾ cup cold butter, cubed
1 cup buttermilk
2 Tbs heavy cream

TOPPING:
1 ½ cups heavy whipping cream
2 Tbs strawberry jam


Combine strawberries with ½ cup sugar and vanilla. Mash slightly and let stand at least 30 minutes (longer is better to get more juice). Toss occasionally.

Preheat oven to 400º.
Whisk together flour, 4 Tbs sugar (¼ cup), baking powder, soda, and salt. Cut in butter until crumbly. Add buttermilk, stirring until just combined. 

Drop batter by ⅓ cupfuls 2" apart onto baking sheet. Brush with 2 Tbs heavy cream; sprinkle with remaining 1 Tbs sugar. Bake 18-20 minutes. Cool completely on wire rack.

For the topping, beat heavy cream until it forms soft peaks. Add the strawberry jam and beat to fully incorporate together.

To serve: Cut biscuits in half; top with berries and whipped cream.

Shortcake for Strawberries

If you want a cake type of shortcake for strawberry shortcake, this is a good one. Be sure you beat the butter and sugar for about 10 minutes, using a stand mixer if you have one. Beating it any less will not create the wonderful sponge this cake needs. It is good with just about anything, including nothing. Has a little sugar crunch to the top.

2/3 c butter, softened

1 1/4 c sugar

2/3 c milk

1 tsp vanilla, almond or lemon extract (I use vanilla)

2 c all purpose flour

1 tsp salt

1/2 tsp baking powder

3 large eggs

Cream butter and sugar until light and fluffy. Blend in milk and extract. Sift dry ingredients together and add to milk mixture. Beat until smooth. Add eggs one at a time, beating well after each addition.

Pour into a well greased and floured loaf pan. Bake at 300º for about 80 to 90 minutes or until a toothpick comes out clean. (I baked mine for 85 minutes, but every oven is different. The person I got this recipe from bakes it for 80 minutes.)

Cool for 5 minutes, and then move to cooling rack. Cool completely. 

Meyer Lemon Semifreddo with Summer Berries

Bon Appétit Magazine. Served at our Gourmet Club dinner. Velvety smooth. Use the Meyer lemons if you can, as they are a milder lemon.

1/2 cup sliced almonds, toasted

1 3/4 cups chilled heavy whipping cream

1 1/4 cups plus 2 tablespoons sugar

7 large egg yolks

1/2 cup fresh Meyer lemon juice or regular lemon juice

1 tablespoon plus 2 teaspoons finely grated Meyer lemon peel or regular lemon   

peel

1/4 teaspoon salt

4 cups mixed fresh berries (such as raspberries, blackberries, blueberries, and quartered hulled strawberries)

Line 9x5x3-inch metal loaf pan with plastic wrap, leaving generous overhang. Sprinkle almonds evenly over bottom of pan. Using electric mixer, beat whipping cream in large bowl until soft peaks form. Refrigerate whipped cream while making custard.

Whisk 1 1/4 cups sugar, egg yolks, lemon juice, lemon peel, and salt in large metal bowl to blend. Set bowl over large saucepan of simmering water and whisk constantly until yolk mixture is thick and fluffy and instant-read thermometer inserted into mixture registers 170°F, about 4 minutes. Remove bowl from over simmering water. Using electric mixer, beat mixture until cool, thick, and doubled in volume, about 6 minutes. Fold in chilled whipped cream. Transfer mixture to prepared loaf pan and smooth top. Tap loaf pan lightly on work surface to remove air pockets. Fold plastic wrap overhang over top to cover. Freeze semifreddo until firm, at least 8 hours or overnight. DO AHEAD: Semifreddo can be made 3 days ahead. Keep frozen. Gently mix all berries and remaining 2 tablespoons sugar in large bowl. DO AHEAD: Can be made 3 hours ahead. Cover and refrigerate.

Unfold plastic wrap from top of semifreddo and invert dessert onto platter; remove plastic wrap. Dip heavy large knife into hot water; cut semifreddo crosswise into 1-inch-thick slices. Transfer to plates; spoon berries alongside and serve.

Frozen Berries with Hot White Chocolate

Ina Garten

Serves: 8 to 10 servings

1-1/4 pounds good white chocolate, coarsely chopped

2-1/2 cups heavy cream

2 tablespoons pure vanilla extract

2-1/4 pounds frozen mixed berries

Combine the chocolate, heavy cream, and the vanilla in a heat-proof bowl and set it over a pan of simmering water until the chocolate melts.

About 5 minutes before serving, remove the berries from the freezer and place them on individual serving plates. Ladle the warm chocolate sauce over the berries and serve.

Yield: 8 to 10 servings

Note: You can either buy frozen berries, or freeze your own by placing the berries on a flat tray in layer. When the berries are fully frozen, keep them a plastic bag in the freezer. Larger berries, such as strawberries, do not freeze well.

Chilled Butterscotch Dessert

Crust:
1/2  cup  butter or margarine, chilled
1  cup  flour
1/2  cup  finely chopped almonds

Cut butter into flour, using pastry blender. Stir in nuts. Press into 9x9" pan. Bake @350 degrees for 15 minutes.
Cool completely.

Filling:
1  small  pkg  butterscotch pudding mix (not instant)
1  small  pkg  vanilla pudding mix (not instant)
3  cups  milk
8  oz  cream cheese, softened
1  cup  powdered sugar
1  cup  whipping cream, whipped, using a packaged stabilizer (or use Cool Whip)

Caramelized almonds for garnish

Prepare pudding mixes together, using 3 cups of milk. Follow the package directions. Turn into non-metal bowl. Place plastic wrap directly on top of pudding. Cool completely.

Beat cream cheese with powdered sugar until light and fluffy. Fold in half of whipped cream. 

Spread over crust.

Spoon pudding over cheese layer. Cover with remaining whipped cream. Top with caramalized almonds. Chill several hours (4 or more), or overnight. 


Caramalized Almonds:
1  Tbs  butter
1/4  cup  brown sugar
1/3  cup  sliced almonds

Melt butter in skillet. Add brown sugar. Melt together. Add almonds. Stir until lightly browned.


Prepare pudding mixes together, using 3 cups of milk. Follow the package directions. Turn into non-metal bowl. Place plastic wrap directly on top of pudding. Cool completely.

Beat cream cheese with powdered sugar until light and fluffy. Fold in half of whipped cream. Spread over crust.

Spoon pudding over cheese layer. Cover with remaining whipped cream. Top with caramalized almonds. Chill several hours (4 or more), or overnight.

Peach Creme Brulee

3  cups  heavy cream
6  egg yolks
6  Tbs  sugar
Dash of salt
1  tsp  vanilla
3/4  cup  brown sugar
Raspberry jam
10 - 12  canned peach halves, well drained

Heat cream on top of double boiler (water in the lower pan). Beat yolks, sugar, and salt until light and fluffy. Add warm cream gradually, to the egg mixture. Pour back into the top of the double boiler. Cook, stirring constantly, until custard coats the back of a wooden spoon. (The water in the lower pan should not be boiling, just simmering). Add vanilla. Cool.

Arrange a peach half in each brulee dish, pit side up. Spoon 1 tsp raspberry jam into center od peach. Pour cooled custard into each brulee dish. Chill overnight.

Cover custard with sifted brown sugar, about 1/4-inch thick. Broil 6 to 9 inches away from heat, until the sugar melts and is bubbly. Be careful not to burn. Chill until ready to serve.

Better Than Sex Chocolate Dessert

Sometimes this is called Better than Robert Redford Cake, but whatever you want to call it, it is a good chocolate dessert.

First Layer:
1  cup  flour
1/2  cup  butter
1   cup  chopped pecans or almonds

Combine and press into a 9x13" cake pan. Bake @350 degrees for 15-20 minutes. Cool.

Second Layer:
1  cup  sugar
8  oz  cream cheese, softened
8  oz  Cool Whip

Beat sugar and cream cheese together. Gently beat in the Cool Whip until fluffy. Spread over first layer.

Third Layer:
1  large  pkg  each,  instant chocolate and vanilla pudding mixes
3  cups  milk

Beat until smooth. Spread over cream cheese layer.

Fourth Layer:
8  oz  Cool Whip
Grated cold Hershey Bars

Spread Cool Whip over the dessert. Sprinkle with grated chocolate. Chill at least 8 hours before serving.

Shortcake for Strawberries

This is absolutely wonderful. Just right-not too cakey or biscuity.

2  cups  flour

½  cup  sugar

3  tsp  baking powder

½  tsp  salt

½  cup  margarine or butter

¾  cup  milk

2  eggs, slightly beaten

In large bowl, combine the dry ingredients. Using a pastry blender, cut in the margarine until mixture resembles coarse crumbs. Add milk and eggs, stirring just until dry ingredients are moistened. Spoon into a greased 9-inch round cake pan.

Bake at 375° for 25 to 30 minutes or until a toothpick tests done. Cool for 10 minutes in the pan. Invert onto a serving plate. Cut the cake into wedges, splitting each wedge in half. 

Top with strawberries and/or blueberries that have been mixed with some sugar. Top with Cool Whip or whipped cream, and toasted almonds

Strawberry Shortcake Biscuits

This is my origonal recipe for shortcakes.

2  cups  flour
1/2  tsp  salt
2  Tbs  sugar
1  Tbs  baking powder
1/2  cup  cold butter
1  cup  (scant)  half and half (or milk)

Mix dry ingredients together. Cut in butter. Add milk and stir until just mixed. Overstirring will make them tough. Either cut out into biscuits, or bake it as one piece and break it up later.

Bake @410 degrees in an ungreased pan, 15-20 minutes, or until lightly browned.

Serve with fresh sugared strawberries (or peaches).

Date Bread Dessert

This is a delightful one-bite dessert.

Prepared date bread
4  oz  cream cheese, softened
1  tsp  sugar
1  sm  can  crushed pineapple, drained
Cool Whip
Fresh whole small strawberries

Prepare  the date-nut bread of your choice (or see my recipe for it). Cool to room temperature. Cut into slices.

Combine cream cheese, sugar, and pineapple, mixing well. Spread this mixture over half of the slices of date bread. Top with another slice of plain date bread. Remove the crust edges, and then cut each stacked slice into fourths, creating 1-inch squares.

Put a dollop of Cool Whip (or fresh sweetened whipped cream) on top of each date square. Top with strawberry.

Roasted Pear Crème Brûlée Tart

Made this for our gourmet dinner club. It was the hit dish of the night. Now let me tell you, it's a lot of fooling around making the darn thing, but it really was yummy.


Pastry:
1  Tbs  granulated sugar
1/4  tsp  salt
4  oz  flour (about 3/4 cup plus 2 tablespoons)
1/4  cup  chilled butter, cut into small pieces
2  Tbs  ice water
Cooking spray


Pastry Cream:
1/4  cup   brown sugar, firmly packed
3  Tbs  flour
1/8  tsp  salt
2  cups   2% reduced-fat milk
1  tsp  vanilla extract,
1  lg   egg, lightly beaten


Topping:
1  tsp  fresh lemon juice
1/4  tsp  cinnamon
1/8  tsp  nutmeg
2  med  pears, peeled, cored, and halved
1/3  cup  granulated sugar

Preheat oven to 450°.
To prepare pastry, place first 3 ingredients in a food processor; pulse to combine. Add butter; pulse 10 times or until mixture resembles coarse meal. With processor on, slowly add 2 tablespoons ice water through food chute, processing just until dough starts to come together. Turn dough out onto a piece of plastic wrap; press into a disk. Cover and chill 10 minutes
in the freezer. Place dough between 2 sheets of plastic wrap; roll dough into a 10-inch circle. Fit dough into a 9-inch round removable-bottom tart pan coated with cooking spray; pierce dough with a fork. Bake at 450° for 10 minutes or until lightly browned. Cool completely on a wire rack.

To prepare pastry cream, combine brown sugar, 3 tablespoons flour, and 1/8 teaspoon salt in a medium, heavy saucepan. Gradually add milk, stirring with a whisk. Cook over medium-high heat until thick and bubbly (about 5 minutes), stirring constantly. Place egg in a large bowl. Gradually stir hot milk mixture into egg. Return milk mixture to pan; cook 2 minutes or until
mixture reaches 185° and coats the back of a spoon, stirring constantly. Add vanilla. Spread pastry cream onto a baking sheet; cover entire surface with plastic wrap. Refrigerate 20 minutes or until chilled. Spread pastry cream evenly into tart shell; cover and chill at least 2 hours or until set.

To prepare topping, combine juice, cinnamon, nutmeg, and pears; toss well to coat. Place pears, cut side down, in an 11 x 7–inch baking dish coated with cooking spray. Bake at 450° for 45 minutes or until tender. Cool completely; thinly slice. Place on paper towels; pat dry with additional paper towels. Arrange the pear slices spoke-like over pastry cream. Cover and chill at least 30 minutes.

Sprinkle 1/3 cup granulated sugar evenly over pears, leaving a 1/2-inch border. Holding a kitchen blowtorch about 2 inches from the top of custard, heat the sugar, moving the torch back and forth, until the sugar is melted and caramelized (about 3 minutes). Serve immediately.


NOTE:I doubled the filling because my tart pan was 10-11", and it was just perfect. However, I did not have enough crust to line the sides of the tart pan, using the larger pan than called for, so the
soft custard did not hold the pie shape wedge. No one seemed to care. The gentleman sitting right next to me gave a big smacker right on the lips, he loved it so much.

You can make this ahead of time, but brûlée the pears just before serving.