Strawberry Birthday Cake

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Strawberry Birthday Cake

Ingredients; Cake layers

1 cup butter, softened

2 cups granulated sugar

3 large eggs

2 ¾ cups all-purpose soft-wheat flour

2 tsp. baking powder

½ tsp. salt

1 cup milk

1 vanilla bean

Strawberry Compote

1 vanilla bean

1 ½ cups chopped strawberries

½ cup granulated sugar

1 Tbsp. dark rum

Cream Cheese Frosting

1 ½ cups butter, softened

½ (8oz) package cream cheese, softened

5 cups powdered sugar

2 tsp. vanilla extract

½ tsp. almond extract

Garnish: fresh strawberry halves

Method; Cake

Preheat oven to 350 degrees.  Beat butter at medium speed with an electric mixer until creamy.  Gradually add sugar, beating well.  Add eggs, one at a time, beating until blended after each addition.

Combine flour, baking powder, and salt: add to butter mixture alternately with milk, beginning and ending with flour mixture.  Beat at low speed until blended after each addition, stopping to scrape bowl as needed.  Split vanilla bean lengthwise, and scrape out seeds.  Stir seeds into batter; reserve bean for another use.  Pour batter into 2 greased and floured 8-inch round cake pans with 2-inch sides.

Bake at 350 degrees for about 30 to 34 minutes, or until a wooden pick inserted in centre comes out clean.  Cool in pans on wire racks for 10 minutes.  Remove from pans and place on wire racks to cool completely (about 1 hour)

Compote

Split vanilla bean lengthwise and scrape out seeds.  Stir together vanilla bean and seeds, strawberries, and sugar in a medium saucepan.  Cook over a medium heat, stirring occasionally, for 10 minutes, or until strawberries are soft and mixture is slightly syrupy.  Remove from heat; discard vanilla bean.  Stir in rum.  Cool completely (about 30 min).

Frosting

Beat butter and cream cheese at medium speed with an electric mixer for about 3 minutes or until creamy.  Gradually add powdered sugar, beating at low speed until smooth.  Beat at medium speed for 1 minute, or until fluffy.  Stir in extract’s, garnish if desired.

Using a serrated knife, slice cake layers in half horizontally to make 4 layers.  Place 1 layer cut side up on a cake plate.  Spread with half of strawberry compote.  Top with another cake layer; spread with about ¾ cup cream cheese frosting.  Place another cake layer on top of frosting spread with strawberry compote.  Top with remaining cake layer.  Spread with 1 ½ cups frosting on top and sides of cake to make a thin layer of frosting.  Chill cake for 30minutes.  Spread cake with remaining cream cheese frosting.  Store in refrigerator.

Makes 16 servings

Hands on time; 53 min. Total time; 2 hr., 46min.

Tried and tested in the THASC kitchen

Pier House Lime Pie

Pier house key lime pie.jpg
Who can resist a Key Lime Pie!

 

Pier House Key Lime Pie

Ingredients

Crust:

1-5 1/2-ounce packet graham crackers, crushed (about 1 2/3 cups)

1/4 cup granulated sugar

1/4 cup plus 2 tablespoons butter, melted

Filling:

4 egg yolks

1 14-ounce can sweetened condensed milk

1/2 cup key lime juice

1/2 teaspoon cream tartar

Meringue:

4 egg whites

4 tablespoons superfine sugar

Method

Preheat oven to 325 degrees F.

Separate eggs.  Allow at least three hours to prepare ahead.

Prepare the crust by combining all crust ingredients.  Blending well.  Firmly press the cracker mixture evenly over the bottom and sides of a 9-inch pie plate.  To make it smooth and even, place a smaller pie plate on top of the crumb filled plate and press the smaller plate firmly all around the sides and bottom.  Bake at 350 degrees F. for 6 to 9 minutes.  Cool.

To prepare filling, using an electric mixer, beat egg yolks on high speed until thick and light in colour.  Turn off mixer and add half of the key lime juice and the cream of tartar, then the remaining lime juice.  Mix until well blended.  Pour into prepared crust and bake until set, about 10-15 minutes, or until centre is firm and dry to the touch.  Freeze for at least 3 hours before topping with meringue.

To prepare the meringue, heat egg whites in a double boiler with the sugar, stirring frequently to 110 degrees F.  Beat on high speed until peaks are formed.  Top the frozen pie and return to freezer until serving.  Pie will keep for several days.

Yields: 1 9-inch pie

Tried and tested in the THASC kitchen

Christmas in July – Pistachio Cake

Pistachio Cake.jpg
Another great cake for Christmas in July

 

 

Pistachio Cake

Ingredients

3 cups flour

2 cups sugar

1/2 cup non-fat dry milk powder

1 tablespoon baking powder

1/2 teaspoon salt

2 (1.5 ounce) boxes instant pistachio pudding mix, divided

3 large eggs

1 teaspoon pure vanilla extract

1 cup vegetable oil

1 cup ginger ale

1/2 cup chopped nuts (pistachios, pecans, walnuts, hazelnuts)

1 cup heavy whipping cream

1 cup milk

1/4 cup chopped nuts (pistachios, pecans, walnuts, hazelnuts), for topping

Method

Lightly grease and flour angel food or tube cake pan, set aside.  Preheat oven to 350 degrees.  In large mixing bowl, sift together flour, sugar, non-fat milk powder, baking powder and salt.  With electric mixer, blend in 1 box of pudding mix, eggs, vanilla, oil, and ginger ale.  Beat for 2 minutes on medium speed.  Stir in ½ cup chopped nuts.  Pour batter into prepared cake pan.  Bake for 50 to 60 minutes or until pick inserted into centre of cake comes out clean.  Transfer cake pan to wire rack for at least 25 minutes to cool.  Remove cake from pan and return to wire rack to cool completely.

When completely cooled. Split cake in half or thirds horizontally to make layers, set aside.  Make frosting by whisking heavy whipping cream, milk and remaining box of pudding mix until stiff peaks form.  Spread frosting between layers and over top and sides of cake.  Sprinkle remaining chopped nuts over top of cake.  Keep refrigerated.

Tried and tested in the THASC kitchen

Coconut Cream Pie

Coconut Cream Pie.jpg

 

Coconut Cream Pie

Ingredients

¾ cup sugar

7 tablespoons flour

¼ teaspoon salt

2 large eggs

3 cups milk, scalded, divided *

1 teaspoon pure vanilla extract

¾ to 1 cup coconut, shredded or flaked

1 9-inch pie crust (baked and cooled pastry or graham cracker)

2 large egg whites for meringue

2 to 4 tablespoons sugar for meringue

Sweetened whipped cream, optional

Toasted coconut, shredded or flaked, optional

Method

In a large saucepan, whisk together sugar, flour, salt and eggs.  Add 1 or 2 tablespoons pf scalded milk to egg mixture, whisking constantly.  Gradually add remaining scalded milk while still whisking.  Heat mixture on low heat, stirring constantly until it begins to boil.  Reduce heat to low and simmer.  While stirring, cook for 2 to 3 minutes.  Remove saucepan from heat.  Stir in vanilla.  Allow mixture to cool to room temperature.  Fold in coconut.  Pour filling into prepared pie shell.  Here are 2 toppings for this pie

Method 1: Meringue; With electric mixer, beat egg whites and 4 tablespoons sugar together until stiff peaks form.  Spoon meringue over pie. Making sure meringue covers contents of pie and touches pie shell all around to prevent meringue from shrinking.  Use back of spoon or a spatula to make decorative peaks in meringue.  Preheat oven to 350 degrees; bake 15 to 20 minutes.

Method 2: Whipped cream and coconut; Spoon, or using a pastry bag, pipe sweetened whipped cream over top of pie; sprinkle toasted coconut over surface.  Refrigerate until serving.

*NOTE: Use milk, cream, evaporated milk, unsweetened coconut milk, or a combination of milks

Tried and tested in the THASC kitchen.

Christmas in July – Pineapple cake

PineappleCake
Pineapple Cake

Pineapple cake

Cake Ingredients

9 large eggs

1 ½ cup cups sugar

1 teaspoon lemon extract

1 cup flour

4 tablespoons corn-starch

3 tablespoons butter, melted

Frosting Ingredients

1 cup sugar

½ cup water

3 large egg yolks

1 cup butter, softened

3 tablespoons pineapple juice

¾ cup finely chopped fresh pineapple

6 slices fresh pineapple, peeled, cored and quartered

Method

Cake: Preheat oven to 350 degrees.  Lightly grease two 9-inch round cake pans; dust with flour; set aside.  Combine eggs and sugar in large bowl over a pan of hot water; do not heat.  Whisk until sugar dissolves, beat in extract.  Discard pan of hot water.  With electric mixer, beat mixture on high speed until cool, pale coloured, and volume has tripled.  Sift together flour and corn-starch.  Add one-third of dry ingredients at a time, folding each addition into batter.  Fold in melted butter.  Divide mixture evenly into prepared pans.  Bake for 20 minutes, or until cake tester in centre comes out clean.  Transfer pans to wire racks to cool for 10 minutes; remove cakes from pans; place cakes on wire racks to cool completely.

Frosting: Combine sugar and water in saucepan, bringing mixture to a boil over a medium heat.  Cook until candy thermometer registers 240 degrees.  Place egg yolks in a bowl; beat with electric mixer until thick and pale coloured.  Still beating yolks, add hot syrup; continue beating until mixture is cool, pale and thick.  In another bowl, beat softened butter until creamy.  Gradually beat butter into egg yolk mixture.  Stir in pineapple juice.  Mix 1 cup frosting with chopped pineapple; spread over top of one cake layer.  Position second layer on top; refrigerate 15 minutes.  When filling has set, frost entire cake.  Refrigerate for 15 minutes.  Before serving, decorate with pineapple slices.

Tried and tested in the THASC kitchen

Buttermilk Pound cake with Buttermilk custard sauce

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Who can resist a pound cake!

Buttermilk pound cake with buttermilk custard sauce

 

Ingredients

1 ½ cups of butter, softened

2 ½ cups sugar

3 cups all-purpose flour

½ cup buttermilk

1 tsp. vanilla extract

Buttermilk custard sauce

Garnishes: blueberries, raspberries, mint sprigs

 

Method

Preheat oven to 325 degrees.  Beat butter at medium speed with a heavy duty electric stand mixer until creamy.  Gradually add sugar, beating at medium speed until light and fluffy.  Add eggs, 1 at a time.  Beating until blended after each addition.

Add flour to butter mixture alternately with buttermilk, beginning and ending with flour.  Beat at low speed until blended after each addition.  Pour batter into a greased and floured 10-inch (12 cup) tube pan.

Bake at 325 degrees for 1 hour and 5 minutes to 1 hour 10 minutes, or until a long wooden pick inserted into the centre comes out clean.  Cool in pan on wire rack for 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).  Serve with Buttermilk custard sauce.  Garnish if desired.

Makes; 12 servings, Hands on time; 15 minutes, Total time; 2 hr 45 minutes (including sauce)

 

Buttermilk custard sauce

Ingredients

2 cups buttermilk

½ cup sugar

1 Tbsp. corn-starch

3 egg yolks

1 tsp vanilla extract

 

Method

Whisk together buttermilk, sugar, corn-starch, and egg yolks in a heavy 3-qt saucepan.  Bring to a boil over a medium heat, whisking constantly, and boil for 1 minute.  Remove from heat, and stir in vanilla.  Serve warm or cold.  Store leftovers in an airtight container in refrigerator for up to 1 week.

Makes; about 2 ½ cups, Hands on time; 15 minutes,  Total time; 15 minutes

Tried and tested in the THASC kitchen

Buttermilk Pound Cake with Buttermilk Custard Sauce

Buttermilk

Buttermilk pound cake with buttermilk custard sauce

Ingredients

1 ½ cups of butter, softened

2 ½ cups sugar

6 large eggs

3 cups all-purpose flour

½ cup buttermilk

1 tsp. vanilla extract

Buttermilk custard sauce

Garnishes: blueberries, raspberries, mint sprigs

 

Method

Preheat oven to 325 degrees.  Beat butter at medium speed with a heavy duty electric stand mixer until creamy.  Gradually add sugar, beating at medium speed until light and fluffy.  Add eggs, 1 at a time.  Beating until blended after each addition.

Add flour to butter mixture alternately with buttermilk, beginning and ending with flour.  Beat at low speed until blended after each addition.  Pour batter into a greased and floured 10-inch (12 cup) tube pan.

Bake at 325 degrees for 1 hour and 5 minutes to 1 hour 10 minutes, or until a long wooden pick inserted into the centre comes out clean.  Cool in pan on wire rack for 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).  Serve with Buttermilk custard sauce.  Garnish if desired.

Makes; 12 servings, Hands on time; 15 minutes, Total time; 2 hr 45 minutes (including sauce)

 

Buttermilk custard sauce

Ingredients

2 cups buttermilk

½ cup sugar

1 Tbsp. corn-starch

3 egg yolks

1 tsp vanilla extract

 

Method

Whisk together buttermilk, sugar, corn-starch, and egg yolks in a heavy 3-qt saucepan.  Bring to a boil over a medium heat, whisking constantly, and boil for 1 minute.  Remove from heat, and stir in vanilla.  Serve warm or cold.  Store leftovers in an airtight container in refrigerator for up to 1 week.

Makes; about 2 ½ cups, Hands on time; 15 minutes, Total time; 15 minutes

Tried and tested in the THASC kitchen.

Christmas In July

Cranberry layer cake.jpgCranberry Layer Cake

Ingredients

1 Package (18 ¼ ounces) white cake mix

1 1/3 cups of water

1/3 cup canola oil

3 eggs

1 tablespoon grated orange peel

1 cup fresh or frozen cranberries, thawed and coarsely chopped

1 cup finely chopped walnuts

Method

In a large bowl combine the cake mix, water, oil eggs and orange peel.  Beat on a low speed for 30 seconds, then beat on medium for 2 minutes.  Sir in cranberries and walnuts.  Pour into two greased and floured 9-in round baking pans.

Bake at 350 degrees for 30 to 35 minutes, or until a toothpick inserted in the middle comes clean.  Cool for 10 minutes before removing from the pans to wire racks to cool completely.

 

Cream cheese frosting

Ingredients

1 package (8 ounces) cream cheese, softened

½ cup butter, softened

3-1/2 cups confectioners’ sugar

1 teaspoon vanilla extract

½ teaspoon grated orange peel

¼ cup finely chopped walnuts

Method

In a large bowl cream butter and cream cheese until fluffy, add confectioner’s sugar, vanilla, and orange peel, beat until well blended.  Spread between layers and over top and sides of cake.  Sprinkle with walnuts.

Yield:12 servings

Tip; Measuring chopped nuts, in this recipe, be sure to finely chop nuts before measuring them.  Chopping the nuts after measuring them could make a difference in the outcome.  (If the word chopped comes before the ingredient when listed in a recipe, chop the ingredient before measuring, if the word ‘chopped comes after the ingredient then chop after measuring.)

Tried and tested in the THASC kitchen

Goats cheese cheesecakes with summer berries

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Goats cheese cheesecakes with summer berries

Ingredients

1 cup graham cracker crumbs

4 tbsp. melted butter

1 tbsp. sugar

Pinch of salt

1 (0.25oz) envelope unflavoured gelatine

1/3 cup milk

1/2 (8-oz.) Package cream cheese, softened

1 (4-oz.) goat cheese log

1/3 cup sugar

2 tsp. lemon zest

Pinch of salt

1 1/4 cups heavy cream

Summer Berries

Garnish: lemon zest

Method

Stir together graham cracker crumbs, butter, sugar, and salt.  Divide mixture among 10 8-oz. glasses (about 1 heaped tablespoonful each).  Press down mixture. Chill 30 minutes

Sprinkle gelatine over milk in a small saucepan, and let stand 1 minute.  Cook milk mixture over medium-low heat, whisking constantly for 3-5 minutes, or until gelatine is completely dissolved.  Remove from heat.

Beat cream cheese and goats cheese at medium speed with a heavy duty electric stand mixer, using whisk attachment, until smooth.  Beat in 1/3 cup sugar, lemon zest, and salt.  Slowly add milk mixture until completely combined.

Beat heavy cream at high speed, using whisk attachment until soft peak form.  Gently fold into cheese mixture.  Divide mixture among glasses (about 1/3 cup each).  Cover and chill for 6 to 18 hours.  Let stand at room temperature for 30 minutes.  Top with summer berries just before serving.  Garnish if desired.

Makes; approx. 10 servings, Hands on time;30 min., Total time; 8 hr., 27 min., including berries

 

Summer Berries

Ingredients

1 cup fresh blackberries

1 cup fresh blueberries

1 cup fresh raspberries

1/2 cup sugar

2 tbsp. fresh lemon juice

Method

Stir together all ingredients, cover and chill for 1 hour.

Makes; approx. 3 cups, hands on time; 5 min., Total time; 1 hr.,5 min.

Tried and tested in the THASC kitchen.

 

Strawberry Semifreddo Shortcake

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Strawberry Semifreddo Shortcake

Marshmallow crème stirred into this shortcake eliminates the traditional use for raw eggs.  Ladyfingers make a pretty and tasty crust for this divine dessert.  Look for soft ladyfingers in the bakery section of the grocery store.

Ingredients

2 (3 oz packages) of soft ladyfingers

2 pt strawberry ice cream, softened

1 pt strawberry sorbet, softened

1 pt fresh strawberries, hulled

2 Tbsp. powdered sugar

½ (7 oz) jar strawberry marshmallow crème

1 cup heavy cream

 

Method

Arrange ladyfingers at bottom and around a 9-inch springform pan.  (Reserving any leftover ladyfingers for another use).  Spread strawberry ice-cream over lady fingers and freeze for 30 minutes.

Spread softened strawberry sorbet over strawberry ice-cream and freeze for 30 minutes.

Process strawberries and powdered sugar in a food processor for 1 minute, or until pureed.  Reserve ¼ cup of mixture.  Whisk remaining mixture into marshmallow crème until well blended.

Beat cream with an electric whisk at high speed until it forms stiff peaks.  Fold into marshmallow mixture.  Pour over strawberry sorbet in pan.  Drizzle strawberry mixture over top and gently swirl with a paring knife.

Freeze for 4 hours or until firm.  Let cake stand at room temperature for 15 minutes before serving

 

Serves;16, hands on time 30 mins, total time 5hr., 45 min.

Tried and tested in the THASC kitchen