Root Beer Baked Beans

Uugh.... this feels like August weather. And I've lost count as to how many days straight in a damn freaking row we've had of over 90 degree days. I think maybe twenty-two. So to cool off, we're going pool-side. First we'll start with a quick lunch and then enjoy a refreshing dip in the water.

Ingredients:
4 slices applewood-smoked bacon, cut crosswise into 1-inch pieces
3-1/2 cups chopped onions
2 garlic cloves, minced
4 (15-ounce) cans cannellini (white kidney beans),, rinsed, drained
1-1/2 cups root beer (preferably artisanal)
3 tablespoons mild-flavored (light) molasses
2 tablespoons tomato paste
2 tablespoons Dijon mustard
1-1/2 teaspoons chili powder
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper

Directions:
Preheat oven to 400 degrees. Cook bacon in large ovenproof pot over medium heat until crisp, stirring occasionally. Using a slotted spoon, transfer bacon to paper towels. Add onions to drippings in pot; cook until beginning to brown, stirring often, about 8 minutes. Add garlic; stir 1 minute. Add beans, root beer, vinegar, molasses, tomato paste, mustard, chili powder, 1 teaspoon salt, and 1 teaspoon pepper; mix. Stir in bacon; bring to boil. Transfer to oven; bake uncovered until liquid thickens, about 30 minutes.

Recipe adapted from Bon Appetit.

Triple-Decker Strawberry Cake

Are you looking for a dreamy strawberry sensation? And must it also be an incomparable dessert that will seal your reputation as a fantastic baker? Well, look no further. Because I wore my fingers to a nub searching through all my cookbooks to find that special "something" for you. On top of the nubby little fingers, I got a paper cut. Do you have any idea how long it takes an old person to heal? It might be a week and I'll probably have a scar. But that's what friends are for. Right?

Ingredients:
1 (18.25 ounce) package white cake mix
1 (3 ounce) package strawberry gelatin
4 large eggs
1/2 cup sugar
1/2 cup finely chopped fresh strawberries
1/2 cup milk
1/2 cup vegetable oil
1/3 cup all-purpose flour
1 quart heavy whipping cream
1/2 cup confectioners' sugar

Directions:
1. Preheat oven to 350 degrees. Beat cake mix and next 7 ingredients at low speed with an electric mixer 1 minute. Scrape down sides of bowl, and beat at medium speed 2 more minutes, stopping to scrap down sides as needed. (Strawberries should be well blended.)

2. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350 degrees for 23 minutes or until cakes spring back when pressed lightly with a finger. Cool in pans on wire racks 10 minutes. remove from pan to wire racks, and let cool 1 hour or until completely cool.

3. In a large mixing bowl, pour in 1 quart of whipping cream. Beat until soft peaks, add confectioners' sugar. Continue beating for about 15-30 seconds, for stiff peaks. Fold in 2-3 drops of red food coloring.

4. Spread whipped frosting between layers and on top and sides of cake. Garnish, if desired. Serve immediately, or cover and chill until ready to serve.


Recipe adapted from Southern Living.

"Why does it smell like bacon in here?"

French Toast and Bacon Cupcakes

When I told Pap that I was going to make cupcakes that had bacon as one of the ingredients, he didn't even blink. Or even question the fact that it was a little unusual. All he did was smile. Men are so predictable.

Consider this a public service announcement. And remember that my favorite ingredient is all things chocolate. So I was a bit skeptical of the end result with the addition of bacon in a cupcake. But I found it to be amazing. Seriously. Amazing. Okay, maybe not like mind-blowing, or chocolate truffle amazing. But still pretty awesome.

French Toast Cupcakes
Adapted from 125 Best Cupcake Recipes by Julie Hasson
Makes 14

Ingredients for cupcakes:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
1 cup sugar
1/2 cup unsalted butter, melted and then cooled
2 eggs
1 tsp maple extract (I didn't have the extract so I used 1 tablespoon maple syrup)
1/2 cup milk
10-12 slices bacon

1. Preheat oven to 350F and line baking pan with paper liners.

2. Cook bacon in batches by preferred method until browned, but still slightly flexible. Soak up any extra oil on paper towels and set aside to cool. Once bacon is cooled enough to handle, cut a couple slices of bacon into inch-long pieces. This will be the decoration on top of the cupcake, so make as many as you think you'll need. Set aside. Chop or tear the remaining bacon into tiny pieces. Set aside.

3. In a small bowl, mix together flour, baking powder, cinnamon and salt.

4. In a large bowl, whisk together butter, sugar and eggs until smooth. Whisk in maple extract. Alternately whisk in flour mixture and milk, making three additions of flour mix and two of milk, beating until smooth. Fold in small bacon pieces. Mix until evenly distributed throughout batter.

5. Scoop batter into prepared pan and bake 20-25 minutes until golden brown and tops spring back when lightly touched. Let cool in pan on a rack for 10 minutes, then remove from pan and cool completely.

Maple Buttercream
Adapted from 125 Best Cupcake Recipes by Julie Hasson
Makes enough to frost 2 dozen cupcakes

2 cups confectioner's sugar
3/4 cup unsalted butter, at room temperature
2 tablespoons pure maple syrup

1/2 teaspoon maple extract
Pinch of salt

1. In a bowl with an electric mixer, beat butter until light and fluffy. Add maple syrup, maple extract, and salt, and beat until well combined. Add confectioner's sugar, half cup at a time, and beat until smooth and fluffy, about 5 minutes.

2. Frost or pipe onto cooled cupcakes. Top with inch-long bacon pieces.

(I wanted a lighter frosting. So I only used 1 cup of confectioners' sugar. But I whipped to stiff peaks, 8 ounces of heavy whipping. Then folded it into the frosting.)

Recipe adapted from the Busty Baker.

Blackberry Pudding Tarts

Are you groaning because I'm posting another blackberry dessert? Don't deny it. And some of you are complaining more than others (Mags). But this recipe was just too darn good to not share.

Ingredients: 2 (8-ounce) packages frozen tart shells
2 quarts fresh blackberries
1-3/4 cups sugar, divided
1/2 cup self-rising flour
1/4 cup butter, cut into pieces
2-1/8 teaspoons vanilla extract, divided
1 cup whipping cream
fresh blackberries for garnish

Directions:
1. Bake tart shells according to package directions; cool 30 minutes or until completely cool.

2. Bring blackberries and 1 cup water to a boil in a large saucepan over medium heat. Reduce heat to medium-low, and simmer for 5 minutes or until blackberries are soft.

3. pour blackberry mixture through a wire-mesh strainer into a 4-cup liquid measuring cup, using back of a spoon to squeeze out juice to equal 2 cups. Discard pulp and seeds.

4. Combine 1-1/2 cups sugar and 1/2 cup flour in a saucepan; gradually whisk in blackberry juice, whisking constantly until smooth. Bring to a boil over medium heat, whisking constantly. Reduce heat to low, and simmer 3 minutes or until thickened. Remove from heat.

5. Stirring butter and vanilla. Spoon filling into prepared tart shells. Let cool 30 minutes or until completely cool.

6. Beat whipping cream at high speed with an electric mixer until foamy; gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Fold in remaining 1/8 teaspoon vanilla. Dollop whipped cream over tarts; garnish if desired



Recipe adapted from Southern Living.

Sassy Blackberry Tart

Blackberries are heaped on a tart with a cheesecake filling, then drizzled with orange marmalade, and then finally sprinkled with orange zest. This beauty is going to my clubhouse this evening for Mexican Train Dominoes. I will set it on the counter, then step aside for the stampede of geezers and geezerettes. Within minutes, all that will be left are lonely crumbs.

Ingredients:
2 cups finely crushed graham crackers
1/4 cup plus 2 tablespoons butter, melted
1/4 cup plus 2 tablespoons sugar
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
2 (8-ounce) packages cream cheese, softened
2 tablespoons fresh orange juice
1/2 cup honey
2 large eggs, beaten
5 to 6 cups fresh blackberries
1 cup prepared orange marmalade
3 tablespoons orange zest

Directions:
1.Preheat oven to 350°.

2.In a large bowl, combine graham crackers, butter, sugar, ginger, and cinnamon, mixing well. Press mixture into the bottom and up sides of a 9-inch removable-bottom tart pan.

3.Bake for 12 minutes. Let cool on a wire rack.

4.In a large bowl, beat cream cheese at medium speed with an electric mixer until creamy. Add orange juice and honey, beating well. Add eggs to cream cheese mixture, beating well. Pour into prepared tart crust.

5.Bake until center is set, 20 to 25 minutes. Let cool on a wire rack. Refrigerate for at least 2 hours.

6.Arrange blackberries in rows on top of chilled tart.

7.In a microwaveable bowl, melt orange marmalade in 30-saecond intervals, stirring between each (1 to 1 1/2 minutes total cooking time). I added a healthy splash of Brandy to my marmalade. Brush over blackberries. Sprinkle with orange zest.

Star Spangled Giveaway

Don't forget to sign up as a follower on my home blog page and leave a comment by July 4th.

Are you ready for another Giveaway? I've got three items to include in this Star-Spangled package. The first is an apron hand crafted by me. It's made with chalkboard fabric. Yes you can write on it. And I'm even including some chalk. WOW... this is going to be a collectors item when I become rich and famous

Second item is a cookie cookbook with 200 wonderfully delicious recipes.

And finally the third item is the cookbook from the highly acclaimed Magnolia Bakery.

I don't like jumping through hoops to be eligible for a giveaway, so I'm not going to make you do it. All you need to do is be a signed up follower on my blog page and leave a comment. Then on July 4th, I will pick a winner randomly.

Star Spangled Giveaway

Star Spangled Giveaway

Are you ready for another Giveaway? I've got three items to include in this Star-Spangled package. The first is an apron hand crafted by me. It's made with chalkboard fabric. Yes you can write on it. And I'm even including some chalk. WOW... this is going to be a collectors item when I become rich and famous

Second item is a cookie cookbook with 200 wonderfully delicious recipes.

And finally the third item is the cookbook from the highly acclaimed Magnolia Bakery.

I don't like jumping through hoops to be eligible for a giveaway, so I'm not going to make you do it. All you need to do is be a signed up follower on my blog page and leave a comment. Then on July 4th, I will pick a winner randomly.

Black Berry Wine Pound Cake

With blackberry season upon us, I needed to do a reposting of a really great dessert. This cake is moist, with a wonderful taste of blackberries throughout, and also in the sweet topping. Feel free to toss in fresh berries to the batter. Yum... the more the merrier.

Ingredients:
1 box white cake mix
1 (3 ounce) package instant vanilla pudding
4 eggs
1/2 cup blackberry jam
3/4 cup blackberry wine
1/2 cup oil
1/2 cup pecans, finely chopped

Directions:

Grease and flour a tube pan. Pour the 1/2 cup nuts into the bottom of pan, spread evenly. Mix the cake mix,pudding mix, eggs, wine, and oil together. Blend till smooth. Pour on top of nuts. Bake at 350 degrees for 1 hour. Pour the prepared glaze over cake while still in the pan. Let stand for 30 minutes. Turn out on plate and serve.

Glaze:
1 stick unsalted butter
1 cup sugar
1/2 cup blackberry wine

Directions:

Mix all together in a sauce pan and bring to a boil for 2 minutes.

Cherry-Stuffed Pork Chops

Happy Father's Day!!!

Grilled pork chops with a stuffing of couscous, cherries and seasonings makes an elegant main dish, but requires very little hassle. And it's also inexpensive, yet worthy of a special occasion (Father's Day) or an intimate dinner.

Ingredients:
1 package (5.6 ounces) couscous with toasted pine nuts
6 boneless pork loin chops (1-inch thick and 6 ounces each)
1/2 cup dried cherries
1 tablespoon brown sugar
1 tablespoon butter, melted
1/2 teaspoon minced fresh gingerroot
1/2 teaspoon garlic powder
1/2 teaspoon pepper

Directions:
1. Prepare couscous according to package directions. Meanwhile, cut a deep slit in each pork chop, forming a pocket. Stir the cherries, brown sugar, butter and ginger into prepared couscous. Stuff 1/3 cup into each chop; secure with toothpicks. Sprinkle with garlic powder and pepper.

2. Grill pork chops, covered, over medium heat for 1-12 minutes on each side or until a meat thermometer reads 160 degrees. Discard toothpicks.

Nature's Pride & Foodbuzz

I want to thank the Foodbuzz Tastemakers program and Nature’s Pride for a surprise I found the other day on my front porch. A large box greeted me and in it included an assortment of breads announcing the addition of Nature’s Prides Premium Harvest Hamburger Buns and Deli Rolls in its line-up of 100% natural breads. Two types of Hamburger buns: 100% Whole Wheat Bakery Buns and Country White Bakery Buns and a bag of Country White Deli Rolls.

As part of the FoodBuzz Tastemaker program, I opted in to receive some bread from Nature's Pride. I was expecting a loaf of white or wheat bread to show up, but this is what showed up on my doorstep...

100% Whole Wheat Bakery Buns

Country White Bakery Buns

Country White Deli Rolls

Nature's Pride makes their bread with 100% all natural ingredients. No preservatives! The white breads boast 25% less sodium, 0 grams of transfat, and 7 grams of protein per serving. The wheat bread contains 36 grams of whole grains and 25% less sodium, and 0 grams of transfat per serving. That's pretty darn good.

Thanks FoodBuzz and Nature's Pride!

Hot Chocolate Souffles

Is it hot at your house? Yeah... it's hot at my house also. So let's just pretend that it's cold outside. Brrrrr, really cold. Maybe there are even snow flakes drifting from the gray ugly sky. Also the winding is howling, creating a windchill of 20-below. And to top it off, you've got a sore throat. Because yesterday, you stepped into a slushy puddle of nasty dirty snow along the curb. Also, you suspect that a fever is starting, and you're getting the shakes. So you crawl into bed with a box of Kleenex, wishing for summer. Ta-da, it's the circle of weather dreams.

Ingredients:
1 cup butter, cubed
8 squares (1 ounce each) bittersweet chocolate, chopped
4 eggs
4 egg yolks
1-1/2 cups plus 2 tablespoons sugar
2 tablespoons all-purpose flour
1/8 teaspoon baking powder
1 cup miniature marshmallows
4-1/2 teaspoons cinnamon-sugar

Directions:
1. Grease the bottoms only of twelve 6-ounce ramekins or custard cups; set aside. In a large microwave-safe bowl, melt butter and chocolate; stir until smooth. Set aside.

2. In a large bowl, beat eggs and yolks on high speed for 3 minutes or until light and fluffy. Gradually add sugar, beating until thick and lemon-colored, about 5 minutes. Beat in chocolate mixture. Combine flour and baking powder; beat into egg mixture just until combined.

3. Fill prepared ramekins half full; sprinkle with marshmallows. Bake at 400 degrees for 12-15 minutes or until a toothpick inserted near the center comes out with moist crumbs. Sprinkle with cinnamon-sugar; serve immediately. Refrigerate leftovers.

Clyde the Camel

Today I would like to showcase two of the wonderful creations that Pap has made. He is gifted with the ability to turn wood into art. He works on commission only, creating unique animals for each client.

This first picture is of Clyde the Camel. He is a solid wood construction, making him very sturdy and also very heavy. He sits atop a rocking platform, making him a toy that children love. His dimensions are 56-inches long, 36-inches tall, and with a seat height of 24-inches.

We fell in love with Clyde and have kept him in our family for many years. But when we moved after retiring, and down-sized, we no longer have room. So Clyde is up for sale. If interested, leave a comment.

This Chinese dragon is one of my favorites. This was a commissioned piece, for a Chinese family that just had their first grandchild. He was absolutely stunning to behold.

Melt-In-Your-Mouth Pancakes with Fresh Blackberry Syrup

This was our breakfast this morning. And Pap was in pancake heaven. Normally I don't make them to often because they tend to sit like a rock in my stomach. And besides we don't need those kind of calories on a day to day basis. Instead we make do with our 1/2 cup of high fiber cereal every morning. But I figured since he went to all the trouble to pick them, and with father's day just a few days away, I would make him a treat.

Since I was feeling kind of lazy, I didn't make my pancakes from scratch. Instead I used the old standby.... Bisquick. As I looked over their instructions, I noticed a version that said would melt-in-your-mouth. Mmmm... maybe these would make my tummy happy.

Ingredients for pancakes:
2 cups Original Bisquick
1 cup milk
2 eggs
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon vanilla
2 teaspoons fresh lemon juice

Ingredients for Blackberry Syrup:
2 cups water
2 cups sugar
4 cups fresh blackberries
1 tablespoon fresh lemon juice

Directions for Syrup:
In a medium saucepan, combine water and sugar over medium-high heat. Bring to a simmer, stirring frequently, until sugar dissolves. Cook until sugar mixture reaches 225 degrees on a candy thermometer. Add blackberries and lemon juice; cook until mixture reaches 223 degrees on a candy thermometer, stirring occasionally. (I added a little cornstarch to thicken the mixture) Cool slightly before serving.

Directions for Pancakes:
1. Stir all ingredients until blended.

2. Pour slightly less than 1/4 cupfuls onto hot greased griddle.

3. Cook until edges are dry. Turn; cook until golden.

4. Yield: 14 pancakes.

Blackberry Terrine

Hooray... it's that time of year again! Wild blackberries are waiting along roadsides, forest edges, and perhaps even in your own back yard. Pap and I are the lucky ones, we have blackberries growing in a wooded area behind our property. The catch is that you have to climb a steep hill to get to them. But Pap, being the clever guy that he is, has built a hidden set of steps leading up to our little treasure.

I've mentioned before that we live in a 55-plus active community. Pap and I are at the younger end of the spectrum. But there are people living here that are in their 80's and 90's. The majority of them aren't very active. Hobbling only to their mailbox. But to be on the safe side, we are keeping our berry patch a secret from our neighbors. Besides, even if they knew, I doubt if they could make the climb up the hill to get to them. Someone would surely fall and break a hip.

So for now, we are hoarding all the sweet berries for ourselves. And that brings us to today's dessert, one that I adapted from a recipe in the recent copy of Southern Lady.

Ingredients:
1 cup slivered almonds, toasted and divided
2 tablespoons all-purpose flour
4 large eggs, separated
1/4 cup plus 3 tablespoons sugar, divided
1/4 teaspoon almond extract
3 tablespoons almond-flavored syrup, divided
Amaretto Mousse (recipe follows)
Fresh blackberries

Direction:
1. Preheat oven to 375 degrees. Lightly spray a 13x9x1-inch rimmed baking sheet with nonstick cooking spray; line with parchment paper, and spray parchment with nonstick cooking spray.

2. In the work bowl of a food processor, combine 1/2 cup almonds and flour. Process until almonds are finely ground.

3. In a small bowl, beat eggs yolks at medium speed with an electric mixer for 1 minute. Add ground almond mixture, 1/4 cup sugar, and almond extract, beating until well combined; set aside.

4. In a separate bowl, beat egg whites at medium-high speed with an electric mixer until foamy.. gradually add remaining 3 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold egg white mixture into egg yolk mixture. Spread batter evenly into prepared pan. Bake for 10 to 12 minutes, or until cake springs back when lightly touched in center; immediately loosen from sides of pan, and turn out onto parchment paper. Remove parchment paper from bottom of cake; let cake cool completely.

5. Line the bottom and sides of an 8-inch loaf pan with plastic wrap. leaving an overhang of several inches on all sides; set aside.

6. To assemble, cut cake crosswise into 3 equal slices. Place 1 cake slice in bottom of prepared pan. Brush cake slice with 1 tablespoon almond syrup. Spread half of Amaretto Mousse on top of cake slice. Layer blackberries on top of mousse. Place another cake slice on top of blackberries. Brush cake slice with 1 tablespoon almond syrup. Spread remaining half of Amaretto Mousse on top of cake slice. Finely chop remaining 1/2 cup almonds, and sprinkle on top of mousse. Top with last cake slice. Brush with remaining 1 tablespoon almond syrup. Cover with overhanging plastic wrap. Refrigerate for at least 4 hours or overnight.

Ingredients for Amaretto Mousse:
2 tablespoons cold water
1 teaspoon unflavored gelatin
1 cup heavy whipping cream
2 tablespoons almond-flavored liqueur
1/4 cup confectioners' sugar

Directions:
1. In a small bowl, combine water and gelatin; let stand for 2 minutes. Microwave on High for 30 seconds, or until gelatin is dissolved; set aside to cool slightly.

2. In a medium bowl, beat cream and almond liqueur at high speed with an electric mixer until soft peaks form. Gradually add confectioners' sugar, beating until stiff peaks form. Beat in gelatin until well combined.

Blushing Pink Bowtie Salad

Look at you.... you're just so pretty in pink. And did I mention how delicious you look? Why are you blushing? Don't be modest... enjoy the praise because you earned it.

This salad recipe is light, healthy and delicious! It's the perfect answer to a hot, muggy day when the thought of turning on the oven or cooking over a hot grill makes you cringe. If you are looking for something fresh and simple. Then this salad will take you over the top with its textures and flavors.

Ingredients:
8 ounce mini-bowtie pasta
6-8 strips of bacon, cooked and crumbled (I used turkey bacon)
baby spinach leaves - stems removed, washed, and torn
romaine lettuce, cleaned and cut in bite size pieces
mozzarella cheese (julienne into 1-inch strips)
Fresh strawberries, cut into bite-size chunks

Ingredients for Dressing:
2/3 cup sugar
1 teaspoon dry mustard
1/3 cup red wine vinegar
1-2 tablespoons sweet onion (Vidalia or Maui)
1 cup canola oil
1 to 1-1/2 tablespoons poppy seeds

Directions:
1. Boil pasta as directed. Rinse under cold water and set aside.

2. Prepare lettuce. Fry bacon until crisp, drain and crumble.

3. Clean and cut strawberries, then set them on a paper towel to drain.

4. Julienne mozzarella cheese.

5. Combine dressing ingredients (except poppy seeds) in blender jar. Give it enough time to completely pulverize the onion and turn a pretty pink color. Remove to a separate container. Add poppy seed just before serving, stirring well.

6. Combine lettuce, spinach, and pasta, tossing until combined. Add just enough dressing to coat. Add strawberries, bacon and mozzarella last, stirring carefully to prevent breaking them apart.

7. Serve with additional dressing on the side. Store remains in the refrigerator.

Vous étiez tout et plus encore ma douce jolie. Et c'est le coup de la première bouchée.

Recipe adapted from Changeabletable.

May The Yoda Pancakes Be With You

Yeah.... I'm a geek, Star Wars, Star Trek, Deep Space Nine, The Next Generation, Battle Star Galactica, the list goes on and on. So when I saw the Star Wars pancake molds at Williams Sonoma I just had to buy a set. And I had the opportunity this morning to serve up a breakfast to my grandson that put a smile on his face.

......................................................................................................................................................................
me.... "My young Padawan, you need a good breakfast before you try to fight the dark side."

grandson... "Help me Obi-Wan Moogie. You're my only hope."

me... "The force is strong with you. But remember, do or do not make these pancakes... there is no try."
.......................................................................................................................................................................

Ingredients
3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk
1/2 cup milk
3 eggs
1/3 cup butter, melted
a few drops of green food coloring

Original Recipe Yield 12 - 5 inch pancakes

Directions
1.In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.

2.Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!

3.Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

Individual Nectarine and Raspberry Cobblers

Not to sweet.... but oh so delicious. And the individual ramekins made for a pretty presentation. But the best part is you can be eating this yummy dessert in less than an hour. Yeah, you heard me right... 60 mere minutes from now you can be digging into this wonderful summer treat.

Ingredients:
2/3 cup plus 4 tablespoons sugar, divided
1/4 cup cornstarch
1-1/2 teaspoons fresh lemon zest
4 cups peeled and sliced nectarines (approximately 8 nectarines)
3 (6 ounce) containers fresh raspberries
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups heavy whipping cream

Directions:
1. Preheat oven to 400 degrees.

2. In a small bowl, combine 2/3 cup sugar, cornstarch, and lemon zest.

3. In a large bowl, toss together nectarines, raspberries, and sugar

4. In a medium bowl, whisk together flour, 2 tablespoons sugar, baking powder, and salt. Pour cream into flour mixture, and stir with a wooden spoon until just combined. Divide dough evenly among ramekins, placing on top of mectarine mixture. Sprinkle dough with remaining 2 tablespoons sugar.

5. Bake until biscuts are golden brown and fruit is bubbly, approximately 25 minutes. Let cool slightly before serving.

Sookie Stackhouse's Blue Cornmeal-Basil Cookies with Old-Fashioned Peach Ice-Cream

It's hot... hot... hot in Louisiana. And if any of you are reading Charlaine Harris's novel about the supernatural folks living among us. Then you know that it's absolutely steaming here in the deep south. But our Miss Sookie Stackhouse knows how to cool off after some wild shenigans with, Vampire Bill, Were-tiger Quinn, and Vampire Erik.

Personally, I don't know where she finds the time. What with the revolving door in her bedroom and her full time job at Merlotte's Bar. But when the heat gets the better of her, she will head out to her kitchen and whip up this treat to help cool off on those long sultry summer nights.

Even if you don't have some sexy vampire in your life, heating up your loins. You can still enjoy this great recipe.

Ingredients for Cookies:
1-1/2 cups all purpose flour
1 cup yellow cornmeal (I was out of the yellow and I used a gourmet blue cornmeal instead)
1 tablespoon chopped fresh basil
1 teaspoon lemon zest
1/2 teaspoon salt
1/4 teaspoon grated fresh ginger ( I didn't have any so I just omitted it)
12 tablespoons unsalted butter, softened
1-1/4 cups sugar, divided
1 large egg

Ingredients for Peach Ice-Cream:
4 cups half-and-half
1 cup sugar, divided
12 egg yolks
4 cups chopped fresh peaches (approximately 4 to 6 peaches) (I used frozen because Georgia's beautiful peaches haven't come to market yet)

Directions:
1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Set aside.

2. In a small bowl, whisk together flour, cornmeal, basil, lemon zest, salt, and ginger.

3. In a large bowl, beat butter and 3/4 cup sugar at medium-high speed mixture is light and fluffy, approximately 4 minutes. Add egg, beating until well combined. Reduce speed to low, and slowly add flour mixture, beating until well combined.

4. Roll dough into 1-1/2-inch balls, and roll in remaining 1/2 cup sugar. Place 1-1/2-inches apart on prepared baking sheets. Using a flat-bottomed glass sprayed with nonstick cooking spray, slightly flatten each dough ball.

5. Bake until edges are golden brown, 18 to 24 minutes. Transfer to a wire rack to cool completely.

6. In a medium heavy-bottomed saucepan, combine half-and-half and 3/4 cup sugar. Heat mixture over medium-high heat until it just begins to boil; remove from heat.

7. In a medium bowl, whisk egg yolks and remaining 1/4 cup sugar until light and fluffy. Using a ladle, pour 1 cup hot half-and-half mixture in a slow steady stream into yolks, whisking constantly. Add another cup of hot half-and-half mixture, whisking to combine. Return mixture to saucepan.

8. Cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon or temperature reaches 170 degrees on an instant read thermometer.

9. Pour mixture through a mesh sieve, and strain into a stainless-steel bowl set in an ice-water bath. Stir in peaches. Let cool completely, stirring often. Refrigerate for 2 hours before freezing.

10. Freeze mixture in batches in a 1-quart gel-type ice-cream maker, according to manufacturer's instructions. If a firmer texture is desired, transfer ice cream to an airtight container, and freeze for 2 hours or until firm.

11. Place a scoop of Old-Fashioned Peach Ice Cream on flat side of 1 cookie. Top with flat side of another cookie. Repeat with remaing cookies and ice cream. Serve immediately.

Recipe adapted from Taste of the South.

Petits Pots de Pain

Easy... easy... easy. These adorable little pots of bread translated into the French is Petits Pots de Pain. I decided they earned a fancy shmancy French title because they are so darn cute. The hardest part for you, will be finding the little clay pots. I bought mine many years ago for a project I never did complete. They are itty bitty, measuring 2-inches tall and 1-1/2-inch diameter.

The first thing you need to do is wash the pots in hot soapy water. Then soak over night in a pan of fresh water. Set aside to air dry for a day. Next, coat with a light coat of vegetable oil and place in a 400 degree oven for 20 minutes.

This is the easy part. I purchased a frozen loaf of bread dough and let it thaw overnight in the refrigerator. Then I sprayed the clay pots with nonstick cooking spray. With the bread completely thawed, I tore off small ball size pieces. You just want enough to come to the top of the clay pot. Set aside to rise. Then bake in a 350 degree oven for 15 to 20 minutes. Coat the browned top with butter. Then stand back and listen to the oohs and aahs when your family sees your latest creation.

I recommend repeating the process of preparing the clay pots for the next use.

Frozen Lemon Cream Cakes with Toasted Meringue

This recipe from FineCooking is a refreshing twist on the same-old lemon meringue pie. But what I really love is that these little beauties are made up into individual desserts. They are so perfect and elegant with their toasted meringue toppings.

I did a little shortcut with this dessert. First of all, it gave a recipe to make your own graham crackers. Well, that's not going to happen..... to much work! Second, there was a caramel sauce that was used to garnish the plate. Again.... to much work!

Ingredients for the crust:
1 cup plus 2 tablespoons graham cracker crumbs
3 tablespoons unsalted butter, melted
2 tablespoons granulated sugar

Ingredients for lemon layer:
2 cups granulated sugar
3 to 4 medium lemons, zest finely grated, then juiced to yield 1 cup
2 large eggs
8 large egg yolks
1 cup unsalted butter, cut into small pieces and softened
1-1/2 cups heavy cream, chilled

Ingredients for the meringue:
1 cup superfine sugar
5 large egg whites, at room temperature
1/8 teaspoon salt
1/8 teaspoon cream of tartar

Directions:
1. Arrange eight 3-inch-diameter, 2-inch deep round metal ring molds on a rimmed baking sheet lined with parchment.

2. In a large mixing bowl, stir the cracker crumbs, melted butter, and sugar until the crumbs are evenly moist and slightly clump together. Divide the mixture among the molds and pack it in, pressing to compact. Refrigerate.

3. Fill a large bowl about a third full with ice cubes plus a cup or so of water. Set a second bowl (one that holds at least 2 quarts) in the ice bath and put a medium-mesh strainer in the bowl.

4. Combine the sugar and lemon zest in a medium bowl and rub it between your fingers to release the lemon oil into the sugar.

5. In a large heatproof bowl, whisk the lemon juice, eggs, egg yolks, and the sugar mixture. Whisk in the butter pieces. In a 4 quart saucepan, bring 2 inches of water to a bare simmer. Set the bowl over the pot (the water shouldn't touch the bottom of the bowl). Whisk constantly until the mixture thickens and reaches a temperature of 170 degrees. Immediately strain into the bowl in the ice bath. Gently stir every so often until completely cool.

6. Distribute 1/2 cup of the lemon curd evenly among the 8 ring molds and spread it with the back of a spoon to cover the crust. Put the baking sheet in the freezer.

7. In a stand mixer fitted with the whisk attachment, whip the cream just until soft peaks form, 1 to 2 minutes. With a spatula, gently fold the remaining lemon curd into the whipped cream until well combined. Spoon about 1/2 cup of lemon cream into each mold (you might not use all of the cream). Cover loosely with plastic and freeze for at least 8 hours or overnight.

8. Shortly before serving, boil the sugar and 1/2 cup water in a heavy-duty 2 quart saucepan over medium heat, stirring to dissolve the sugar, until the mixture reaches the soft-ball stage (235 to 240 degrees on a candy thermometer), 3 to 5 minutes. As the sugar boils, occasionally wash down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming.

9. Meanwhile, whip the egg whites and salt in a stand mixer fitted with the whisk attachment on low speed until foamy. Increase the speed to medium, add the cream of tartar and beat until soft peaks form, about 3 minutes. With the mixer on medium speed, pour the hot sugar syrup in a very thin stream down the side of the bowl. Continue beating on medium-high speed until the egg whites are firm and glossy and the bowl is cool to the touch, 6 to 8 minutes.

10. Put the cakes on individual serving plates. To unmold, quickly pass the flame of a small kitchen torch around the sides of the rings to loosen them, and then use tongs to slide the rings off. Dollop spoonfuls of meringue over the lemon cream. Using the kitchen torch lightly brown the meringue. Serve immediately.

Easy Yummy Stove Pipe Bread

I came across this recipe from Changeabletable's blog. This recipe is meant to be baked in a coffee can. So I searched in my stash of useful items, unfortunately, there was none to be had. But, lucky for me, I did have the same Pepperidge Farm cookie tin.

This is a tasty bread, that rose beautifully in the tin, and then browned to perfection. And it was oh so delicious warm from the oven. And the very best thing about the whole process, it required no kneading.... none... nada.... zero. Hooray!!!

Ingredients:
1-3/4 cups flour
1 package yeast
1/4 cup water
1/4 cup milk
1/4 cup vegetable oil
1/8 cup granulated sugar
1/2 teaspoon salt
1 large egg

Directions:
1. Combine 1 cup of flour and the yeast in a bowl.

2. Combine the next five ingredients in a glass measuring cup. Microwave about 1 to 2 minutes.

3. Cool slightly, then stir into dry ingredients with electric mixer fitted with dough hook.

4. Add egg and continue to beat until mixture is smooth.

5. Add remaining 3/4 cup flour and mix well.

6. Place batter into greased can. Cover loosely with lid and set aside in a warm area to rise till double. Depending on the temperature of the room, it can take as short at 15 minutes, or as long as an hour.

7. When dough has risen almost to the top of the can, remove the lid.

8. Preheat oven to 375 degrees. Bake about 25 minutes. Let cool about 10 minutes before removing from can.

Memorial Day Giveaway Winner

Sorry I didn't post the winner of this giveaway yesterday. But I was a little busy with all the holiday festivities at our clubhouse. Unfortunately, everything had to be moved indoors because it rained and stormed most of the day. Everyone else grumbled, but I didn't mind at all because I'm a big lover of stormy weather. I know I'm weird, but I love the energy of the thunder, lightning, and rain.

Okay back to announcing the winner. Drum roll please.... What's Cookin' Italian Style Cuisine at http://pegasuslegend-whatscookin.blogspot.com/

I'd like to thank everyone that entered. Sorry if you didn't win but I will be doing another giveaway next week. And just to get you interested, below is a picture of one of the items that will be in the giveaway. Yeah, it's another apron. But this one is kind of unusual. It's made with a fabric that can be written on with chalk, just like a blackboard. Think of the possibilities, you could write holiday greetings, the dinner menu, or perhaps, and my favorite, you could write cuss words.