Watergate Cake--March dessert of the month

This is a flavorful, rich cake with a light topping. 
The recipe was passed down to me by my sister, Sally Jack.  I never fail to make it for St. Pat's Day; either for us or some other deserving souls.  This year my in-laws were the lucky recipients.  I don't exactly recall why it is called Watergate cake, but I recall it has something to do with the color (green), the number 7 (7-up), the bake temp (335), the bake time (32 min). 

This melt-in-your-mouth cake is always a hit!

Watergate Cake     335 degrees   32 min

1 deluxe white cake mix (B.Crocker or Pillsbury)

1 box pistachio instant pudding

3 eggs

2/3 cup oil

1 cup cold 7-Up

--Combine and bake at 335 for 32 min.  It may not look done, but it is.

Topping:

1-1/2 cups milk

1 box pistachio instant pudding

1 tub Cool Whip (8 oz)

--Mix milk and pudding; let stand until thick.  Fold in Cool Whip.

February's Chocolate Dessert of the Month

It's just a simple chocolate brownie; but it's rich and chewy, melt-in-your-mouth goodness!  With a little sauce, caramel or fruit atop; it qualifies for a  special-occasion dessert.  It's got good keeping quality too.

With raspberry sauce for a Valentine's Day dessert

Best Chocolate Brownie Recipe      8" square pan.  325   approx 30 min. 
2-1/2 squares unsweetened chocolate
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon salt
1/2 cup flour
--Melt chocolate and butter together in microwave by putting in for 1 min, then stirring until chocolate melts.  Heat a little longer if necessary.  Mix sugar and eggs and add to chocolate mixture.  Add vanilla, salt and flour and stir to combine.  Spread in greased 8" square pan.  Bake at 350 for 25-40 min; until pulling away from sides and top is set and dry (with little holes starting to appear).

Holiday Pies

An "Angel of the Hearth" with pie sits atop my stove--

a gift from a former employee.

The warmth of the oven and the smell of bubbling pies add homespun memories to our holiday season.  At Thanksgiving, one of the two pies I always make is a "Deluxe" Pecan Pie with brandy and whipping cream added to the filling--for extra goodness!  For Christmas dinner I make a fruit pie (or two) of local fruit preserved for this purpose--which brings harvest-time color and taste to our Winter table.  This year I made two pies for Christmas--blueberry from our annual berry-picking trip to Rush River Produce Farm and pears from the Fairview Farm (Timm family).

 

My never-fail pie crust recipe for a 8-9" two-crust pie
2 cups flour
1 teaspoon salt
2/3 cup lard
4-6 Tablespoons of cold water
Toss flour and salt together.  Cut in lard with pastry blender until mixture size of tiny peas.  Sprinkle in water one Tablespoon at a time, tossing with fork after each addition, until dough cleans side of bowl and comes together.  Gather dough together with hands and press firmly into a ball.  Roll out on lightly-floured surface.

Deluxe Pecan Pie
Prepare pastry using one half of crust recipe and put pastry into 9" pie pan.  Mix together following ingredients for filling and pour into pastry-lined pan:
3 eggs, slightly beaten
1 cup sugar
1/2 teaspoon salt
2 Tablespoons melted butter
1/2 cup dark corn syrup
1/2 cup whipping cream
1 teaspoon vanilla
1/4 cup brandy
1 cup pecan halves
Bake 40-50 minutes at 375 degrees until filling is set and pastry is brown.

Pear Pie
Prepare crust from recipe above and line 8" pie pan with half of rolled out pastry.  Toss together following ingredients for filling:
4 cups sliced pears (peeled and cored)
1/2 cup sugar (use 1/3 cup if using pears canned in sweet syrup)
1/4 teaspoon cinnamon
pinch of nutmeg
pinch of ginger
1/3 cup flour
Put filling in pastry-lined pan and top with following:
1 Tablespoon lemon juice
2 Tablespoons butter, cut in small pieces
Put top piece of pastry on pie, seal and flute.  Cut slits in top.  Wrap edges of pie crust with strips of aluminum foil to prevent excessive browning, and remove foil for last 15 minutes of baking.

Blueberry Pie
Prepare crust from recipe above and line 8" pie pan with half of rolled out pastry. Toss together following ingredients for filling:
1/3 cup sugar
1/2 teaspoon cinnamon, optional
3 cups fresh or frozen blueberries
1/4 cup flour
Put filling in pastry-lined pan and top with following:
1 teaspoon lemon juice
1 Tablespoon butter, cut in small pieces
Put top piece of pastry on pie, seal and flute. Cut slits in top. Wrap edges of pie crust with strips of aluminum foil to prevent excessive browning, and remove foil for last 15 minutes of baking.

Strawberry Torte(s)--June Dessert of the Month

This is the most scrumptous strawberry dessert I have ever tasted.  It's a bit putsy, but it draws raves from guests I serve it to.  If you like strawberry desserts, you'll be delighted!  Just be sure you plan to make it ahead, as it needs to chill in the fridge at least two hours before serving.  Also, chill a bowl ahead of time for whipping mixture.

Strawberry Torte          Preheat oven to 450

Put bowl in fridge to chill for filling.

For Crust: 

2 cups flour

1 tsp salt

2/3 cup lard (or 2/3 cup plus 2 TB shortening)

4-5+ TB cold water

-Stir together flour and salt; add lard and chop in with pastry blender until particles are size of tiny peas.  Sprinkle in water 1 TB at a time, as much as needed until dough cleans sides of bowl and can be gathered together in a firm ball.

-For one torte:  Divide dough into 6 equal parts, roll in approx. 7" circles

-For several individual tarts, divide dough in half to make it easier to work with.  Roll out thin and cut 4-6" circles using a biscuit or cookie cutter.  Continue rolling small circles until dough is used up.

After rolling out large or small circles, prick circles with fork.  Sprinkle with granulated sugar.  Bake 6-8 minutes.  Cool on wire racks.

For Filling:

2 pints fresh strawberries, plus some for garnishing top(s)

2 pints chilled heavy whipping cream

1 cup confectioners sugar

1 tsp vanilla

-Wash, hull and chop strawberries.  In chilled bowl, whip cream, confectioners sugar and vanilla until stiff.  Fold in chopped strawberries.

Stack large circles, spreading about 3/4-1 cup of cream mixture in between.  You may stack as few or many as you'd like of the smaller circles, depending on how many people you are serving and you will use less cream mixture--about 1/4" thick.  Put dollop of cream mixture on top circle and top with a few fresh strawberries.

Refrigerate for at least 2 hours before serving.  Sprinkle with powdered sugar before serving.

Spring Greens

Nothing wakes your senses from Winter slumber like bright, crisp, fresh Spring greens.  Nature's plan is for these to act like a tonic, cleansing your system of winter fats (and holiday eating).  Our tastebuds are so eager for that first crunchy salad!  I like to make supper salads; lots of greens, chunks of any meat or fish and whatever fresh veggies are coming into farmers market.  This is one way to stretch your meat budget as half or less a portion of meat is plenty for a filling salad.

A good salad spinner is a must in my kitchen for drying greens well after rinsing in cool water.  Drying greens, and other veggies, allows for dressings to coat them better and keeps them from spattering when cooking them in oils or fats.

Poundcake - May Dessert of the Month

This is a dense, delicious and moist cake with much versatility.  It stores well in the fridge for weeks and freezes well, keeping its quality for months in the freezer.  It thaws in minutes.  This is a wonderful cake to have on hand for a last-minute dessert, brunch or coffee break food.  It travels well and the sauce, kept separate, can be added last minute.  It can be served simply with a dusting of cocoa or powdered sugar and fruit garnish, or presented as a rich dessert with a sauce or brandied fruit and whipped cream.  I generally make mine with vanilla, but other flavorings are just as nice--almond or lemon. 

Here is the basic recipe followed by some suggested sauces:
Poundcake   Makes 1 regular-size bread pan (or a cake pan for wedges)
1-1/2 cups sugar
1/2 cup butter
4 medium eggs at room temperature
1/2 cup heavy whipping cream
2 teaspoons vanilla
1/2 teaspoon grated lemon rind
1-1/2 cups flour
Except flour, mix ingredients in order, beating well after each addition.  Add flour and stir just until incorporated.  Spoon into regular-size bread loaf pan.  Put in cold oven.  Turn to 350 and cook 45-60 min—until toothpick inserted in center comes out clean.  Cool 15 min before removing from pans and cool completely before slicing.  Slices best cold or next day.  I slice as I need it.  Refrigerate or freeze.  Serve on dusting of powdered sugar or with a topping below.
Toppings:
Sweetened whip cream:  Add 1 oz. honey or syrup to 1 pint of heavy whipping cream before whipping.  Whip in chilled bowl or crock with beaters on high.
Brandied Fruit:  Slowly cook 4 cups cut up fruit ( fresh and/or dried) in ¼ cup of brandy  and 2 Tablespoons sugar until fruit soft.  Top with whipped cream.
Caramel Sauce:  In saucepan, combine ½ cup butter, ½ cup white sugar, ½ cup brown sugar, ½ cup cream, 1 teaspoon vanilla.  Bring to simmer and cook, stirring, until warm and thick.  Top with pecans.
Chocolate Sauce:  In saucepan, melt ½ cup butter and 2 squares of unsweetened chocolate.  Add 1 cup evaporated milk, ½ cup light corn syrup and 1 teaspoon vanilla.  Bring to boil and boil, stirring 1-2 minutes.  Stores well in refrigerator and can be reheated.
Any-Fruit Sauce:  4 cups sliced fruit (mash 1 cup of them), 2/3 cup sugar, 2 Tablespoons cornstarch, 6 Tablespoons water.  Put all in saucepan and bring to boil over medium heat.  Boil and stir 1-2 minutes.  Cool.