Sunday, April 13, 2014

Indescribably Delicious Cherry Pie with Sour Cream

Oh boy, this scrumptious pie was a big hit at my son's recent birthday!  He loves cherry desserts, and I opted for this incredibly delicious, yet easy pie. 

I used frozen pitted dark, sweet whole cherries, rather than the tart cherries as recommended in the original recipe.  I did not adjust the sugar for the sweet cherries, and the pie was terrific.  So either sweet or tart cherries should work with the same amount of sugar as specified in the original recipe.  It should also be very good with other fruits, such as strawberries or blueberries...oh, I'll be experimenting with other fruits in this recipe!

It's supposed to be refrigerated before it's cut; but I didn't, since I wanted to photo before the birthday get-together.  However, it does slice better refrigerated.

This pie has an almost cake-like person described the flavor as similar to a cheesecake.  It's tempting to say it has a custard-like topping, but this recipe has too much flour for that.  Anyway you describe it, it's fantastic!

I included a link with great directions for cutting foil to cover the edges of the pie to prevent over-browning.  At one time I used a pie that made any more, or what is your preferred method?

I know you and yours will love this pie as much as we did!
                                     The Topping Is Kind of Cake Like....
                                           Maybe Like Cheesecake?

Sunday, March 30, 2014

Luscious Lemon Layer Cake with Creamy Strawberry Frosting

Spring has sprung, and it's time for strawberry know my daughter loves them!  The last one I made for her was a couple of years ago for her birthday (my Strawberries In Rose Cake with Lemon Glaze).  Although everyone loved it, I thought I'd try something a little different for her birthday this year.

With no time for experimenting, I needed a reliable recipe.  I simply added fresh lemon juice and zest to one of my favorite pound versatile evaporated milk pound cake.  This produced a wonderful moist, dense and lemony cake, which easily sliced into three layers.  Using my trusted butter cream frosting as a basis, I developed a creamy strawberry frosting.

This cake actually improves with flavor after a couple of days.  You can make it ahead and refrigerate or freeze, then decorate and garnish with strawberry slices the day you serve it.

                                   Hey, Watch Those Fingers There...
                                     I Haven't Even Served It Yet!

Sunday, March 9, 2014

Hawaiian Mini Banana Split Bundt Cakes with Butter Pecan Glaze

The birth of baby cakes...My daughter and I were discussing what I should make for her husband's pending birthday, and my five-year old grandson excitedly chimed in "banana split cupcakes!"  That sounded like a great idea to us, and my daughter started listing all the goodies they should have...then, they became Hawaiian banana split cupcakes.  I said I wanted to top them with a butter pecan may recognize this glaze from my recipe for Fall Harvest Apple Cake.

Cupcakes were what I planned, until I spotted one of my vintage mini Bundt cake pans hanging on my kitchen wall...hmmm, even better.  Was I ever right...the little cakes slid right out of their pans (easier than cupcakes)!  The tunnels in the center of of each cake perfectly accommodated nice dollops of whipped cream...studded with a cherry on the top of each, and ta dah..adorable Hawaiian mini banana split Bundt cakes were born!

                                              All Dressed Up And...
                                                 Ready to Party!

Sunday, February 23, 2014

Turkey Polska Kielbasa Sauté with Haricot Verts, i.e. Turkey Polish Sausage with Extra Fine Green Beans!

You're starving and you want something quick, but homemade.  I was recently looking for something like this at the grocery store and spotted turkey Polska kielbasa, i.e. turkey Polish sausage.  I took it home and, with other ingredients on hand, I developed a delectable one-dish sauté.  I was so excited with the ease and fabulous taste of this dish, I immediately wanted to share it!

This recipe offers the option of jarred or fresh mushrooms, frozen or fresh roasted potatoes and frozen or fresh haricot verts (extra fine green beans).  The jarred and frozen items just provide you the opportunity to throw the meal together a little quicker.  Whether you choose to use these items prepackaged or fresh, this dish will still be delicious.

With an array of colorful vegetables, you have a complete, healthy one-dish meal which is easily and quickly made on the stove top.

                                                I'm So Hungry...
                                      And This Looks So Good!

Sunday, February 9, 2014

Melt-In-Your Mouth Cranberry or Blueberry Pikelets

I love crumpets and wanted to make my own.  However, they're made with yeast, and I wanted something a little quicker.  I decided pikelets were the answer...they're kind of a cross between a pancake and a crumpet.

Some of the pikelet recipes I found were made with self-rising flour.  Now, I know some the best biscuits are made with self-rising flour.  However, my mother didn't use it; therefore, I've never used it...until now.  Baking powder is added for a little extra boost.

These melt-in-your mouth little pikelets are the size of a large cookie and just firm enough to be handheld.  They have almost a cake flavor...perfect for breakfast, brunch or snack.  I added cranberries, but they're also great with blueberries...or, you can just make them plain.  I resisted the temptation to add nutmeg or cinnamon...sometimes you just want a simple flavor as these offer.

                              I'll Have Mine with Just A Smear of Butter...
                      But, You Might Like With A Dab of Jam or Preserves!

Sunday, January 26, 2014

Salted Caramel Bread Pudding with Bittersweet Chocolate ~ Topped with Homemade Whipped Cream

My daughter's mother-in-law gave me a fabulous jar of Williams-Sonoma Salted Caramel Sauce for the holidays and said she was anxious to see how I'd use it.  I knew immediately that I wanted to use it in a bread pudding!

Large morsels of bittersweet chocolate dot this decadent caramel pudding.  You may think that 1/2 c. of these morsels may not be enough for the recipe; but, believe me, it's just the right amount.  Homemade whipped cream perfectly mellows the rich pudding.

Serve this sinfully delicious caramel pudding for Valentine's Day, and you'll be sure to leave them swooning!
                                                  It's So Good...
                                       I Just Can't Stop Eating It!