Lemon Blueberry Coffee Cake

Lemon Blueberry Coffee Cake

My mom used to have her friends over all the time for a “kaffeeklatsch” and she would serve all kinds of coffee cake. This is one of my favs. It’s moist and bursting with blueberries. Enjoy!

Lemon Blueberry Coffee Cake

Category: Cakes & Pies, DESSERTS

Lemon Blueberry Coffee Cake

Ingredients

  • ½ cup butter, softened
  • zest of 1 lemon
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 3/4 cup flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 cups fresh blueberries (rinsed & tossed with 1/4 cup flour)
  • ½ cup buttermilk
  • 1 TBS sugar for topping

Instructions

  1. Preheat the oven to 350 degrees. Grease an 8 inch square pan. I also line it with parchment paper. Set aside.
  2. Cream butter, lemon zest and sugar in a large bowl, until light & fluffy. Add the egg and vanilla. Beat until combined. I used a hand mixer.
  3. Combine the flour, baking powder and salt. Add half of the flour mixture to the batter, and using a spatula fold it in. Add all of the buttermilk & incorporate. Add remaining flour and fold in.
  4. Fold in the blueberries coated with flour.
  5. Put batter in prepared pan. Sprinkle with a tablespoon of sugar.
  6. Bake for 30-40 minutes. Cake is done when toothpick comes out clean.
  7. Remove from oven and let cool.
http://michellesipsandsavors.com/lemon-blueberry-coffee-cake/

Lemon Buttermilk Pie

Lemon Buttermilk Pie

I tweaked my Rustic Buttermilk Pie recipe to make it lemony. Turned out awesome! I just love tart lemon desserts, and this one hits the mark. The dusting of powdered sugar is a nice added touch.

Lemon Buttermilk Pie

Category: Cakes & Pies, DESSERTS

Lemon Buttermilk Pie

Ingredients

  • 1 pie crust (use your favorite recipe or pre-made pie dough)
  • 1 stick of butter, melted
  • 1/4 cup flour
  • 2 cups sugar
  • Grated zest & juice of 1 lemon
  • 3 eggs
  • 1 tsp vanilla
  • Dash salt
  • 1 cup buttermilk

Instructions

  1. Preheat oven to 350 degrees.
  2. Roll out pie dough and place in an 8 inch pie plate. Trim excess & create a nice border. Using a fork, prick the dough evenly to keep it from shrinking during baking.
  3. Mix flour & sugar together.
  4. Add butter, vanilla, lemon zest and juice. Whisk until incorporated.
  5. Add in eggs & buttermilk. Whisk until smooth.
  6. Pour into prepared pie dish.
  7. Bake pie for 20 minutes at 350 degrees. After 20 minutes turn down heat to 325 degrees. Bake for 45-50 minutes, until golden brown on top and firm. It will still be a bit giggly, but when it cools it will firm up.
  8. Dust with powdered sugar & serve.
http://michellesipsandsavors.com/lemon-buttermilk-pie/

Banana Split Pie

Banana Split Pie

DESSERTS

 

My family asks for this dessert for every birthday and special occasion. It really is good, but sometimes I cringe when they ask for it – I think I make it at least 20 times a year. Be careful if you make it – you might find yourself in the same position I’m in – Making it over and over!

Banana Split Pie

Category: Cakes & Pies, DESSERTS

Servings:  12 Servings

Banana Split Pie

Ingredients

  • Crust:
  • 1 1/2 cups flour
  • 2 TBS sugar
  • 3/4 cup cold, cubed butter
  • 1 cup pecans
  • Filling:
  • 1 cup butter, softened
  • 2 eggs
  • 2 tsp vanilla
  • 1 (1 lb) box of powdered sugar
  • Toppings:
  • 1 (8 oz) can of crushed pineapple, drained
  • 1 medium carton of fresh strawberries, roughly chopped
  • 3-4 bananas, chopped
  • Chocolate syrup
  • 1 large container of Cool Whip
  • 1 cup chopped pecans

Instructions

  1. Preheat oven to 350 degrees. Select a 9x13 glass baking dish or a foil pan.
  2. Crust:
  3. Place all ingredients in a food processor. Pulse until combined and crumbly.
  4. Pour the crumb mixture into the pan. Spread evenly and pat down a bit.
  5. Bake for 20-25 minutes, until lightly brown. Remove from oven and cool,completely.
  6. Filling:
  7. Beat butter and eggs. Add powdered sugar and vanilla. Beat until fluffy.
  8. Spread filling on top of cooled crust.
  9. Toppings:
  10. Place pineapple on the filling first. Then layer the strawberries, followed by the bananas. Drizzle the fruit with chocolate syrup.
  11. Cover with Cool Whip and sprinkle with pecans.
  12. Refrigerate for at least 2 or 3 hours, then serve. Can be made a day ahead.

Notes

- I have found that the crust comes out better when using a foil pan.

- It has been my experience that making the crust the day before is very helpful.

- Really drain the pineapple well. I even place the pineapple on a paper towel and squeeze out any extra juice. You don’t want soggy pie!

- Do not drizzle too much chocolate syrup. I just do 4 or 5 passes.

http://michellesipsandsavors.com/banana-split-pie/

Cherry Pound Cake

Cherry Pound Cake

This is one of my favorite recipes from my collection of Southern Living Cookbooks. I just love the cherry flavor and pink color. The original recipe calls for cream cheese frosting, but I think that’s just too rich. I prefer a little icing made from powdered sugar, maraschino cherry juice and milk. This is such a cute cake to make for Valentines Day or Easter.

Cherry Pound Cake

Category: Cakes & Pies, DESSERTS

Cherry Pound Cake

Ingredients

  • Cake:
  • 1 cup butter, softened
  • 1/2 cup shortening
  • 3 cups sugar
  • 6 large eggs
  • 1 (6 oz) jar of red maraschino cherries, drained & chopped (keep juice for icing)
  • 1/2 tsp almond extract
  • 1/2 tsp vanilla
  • 3 3/4 cups flour
  • 1/4 tsp salt
  • 3/4 cup milk
  • 2 drops red food coloring
  • Icing:
  • 2 cups powdered sugar
  • 1 TBS cherry juice
  • 1-2 TBS milk

Instructions

  1. Preheat oven to 300 degrees. Grease & flour a 10 inch tube pan.
  2. Beat butter and shortening until creamy. Gradually add sugar and beat for several minutes. Add eggs, one at a time, until yellow disappears.
  3. Add in chopped cherries & flavorings.
  4. Measure out flour and place in a bowl. Add in the salt.
  5. Mix milk with red food coloring.
  6. Add the flour mixture to the butter mixture, alternating with milk, beginning & ending with the flour mixture. Mix at low speed until blended after each addition.
  7. Pour batter into prepared pan.
  8. Bake at 300 degrees for 1 hour & 45 minutes or until a toothpick comes out clean.
  9. Cool pan on a wire rack. After about 30 minutes, carefully remove from the pan.
  10. While cake is cooling prepare the icing. Combine the ingredients and whisk until smooth. You want the icing to be a little thick so it will form drips down the cake.

Notes

Notes:

Original recipe for the Southern Living 1995 Annual Recipes. I also color the frosting with a bit of red food coloring.

http://michellesipsandsavors.com/cherry-pound-cake/

Christmas Pavlova

Christmas Pavlova

This basic Pavlova recipe is easy! It gets its Christmas feel from the berries and fruit I selected to top it. A perfect sweet treat for a special celebration.

Christmas Pavlova

Category: Cakes & Pies, DESSERTS

Christmas Pavlova

Ingredients

  • 1 1/4 cup sugar
  • 2 TBS cornstarch
  • 6 egg whites
  • 1/2 tsp cream of tartar
  • 1/4 tsp salt
  • 1/2 tsp vanilla
  • 1 tsp white wine vinegar
  • Whipped heavy cream for garnish
  • Fruit for the topping

Instructions

  1. Line a baking sheet with parchment paper. Draw an 8 inch circle on the paper, ink side down. Preheat oven to 300 degrees.
  2. Whisk the sugar and cornstarch together. Set aside.
  3. In a large mixer with the whisk attachment, beat egg whites until frothy. Add the cream of tartar & salt while continuing to beat on medium high.
  4. Now add the sugar/cornstarch mixture one tablespoon at a time while continuing to beat on medium high. Beat the egg whites until hard peaks form. The mixture will look smooth and shiny.
  5. Add the vanilla extract & vinegar while continuing to beat. Once incorporated stop mixing.
  6. Transfer the prepared egg white mixture to your parchment paper. Carefully place inside the circle & make a shallow well in the center.
  7. Bake for 50 minutes at 300 degrees. Turn off the oven. Leave the Pavlova in the oven with the door ajar for 1 1/2 to 2 hours to finish. While in the oven the cake will collapse & crack a bit. You don’t want it to crack too much, because then you won’t be able to pick up the Pavlova for plating, later.
  8. Move your baked meringue very carefully to a serving dish. Top with whipped cream & fruit. Keep refrigerated.
http://michellesipsandsavors.com/christmas-pavlova/

Chocolate Mousse Ice Box Cake

Chocolate Mousse Ice Box Cake

My mom made this dessert every year for Christmas as far back as I can remember. According to her notes, it’s a Betty Crocker recipe from the 1970s. The title of the recipe talks about it being a “make ahead dazzler.” Don’t you just love that?! Believe or not, I’ve never made it. Until, this year… When I served it the other night, both my son & my husband said it was just like they remember it from when my mom would make it. I hope you try it and make your own memories.

Chocolate Mousse Ice Box Cake

Category: Cakes & Pies, DESSERTS

Servings:  8-10 Servings

Chocolate Mousse Ice Box Cake

Ingredients

  • 1 1/2 cups regular Oreo cookies (1 1/2 have sleeves of cookies)
  • 1/3 cup melted butter
  • 1 (8 oz) cream cheese, softened (I used low fat)
  • 1/2 cup sugar, divided
  • 1 tsp vanilla
  • 2 eggs, separated
  • 3/4 cup chocolate morsels, melted
  • 1 cup whipping cream, whipped until stiff peaks are formed
  • 3/4 cup chopped pecans
  • Whipped cream & crushed peppermint for garnish

Instructions

  1. Preheat oven to 325 degrees. Grease a 9-inch spring form pan.
  2. Combine Oreo cookies and melted butter in a food processor. Pulse until finely crushed. Press onto the bottom of the spring form pan. Use the bottom of a measuring cup to press into the bottom of the pan. Bake at 325 degrees for 10 minutes. Cool completely.
  3. Combine softened cream cheese, 1/4 cup of the sugar and vanilla using a beater. Whip until fluffy.
  4. Whisk the egg yolks into the melted chocolate. Immediately add the chocolate and egg mixture to the cream cheese mixture. Whip until smooth.
  5. Beat egg whites until stiff peaks form. Slowly add the other 1/4 cup of sugar to the egg whites until thoroughly incorporated. Fold into cream cheese & chocolate mixture.
  6. Now fold in the whipped cream and pecans.
  7. Pour the chocolate mousse evenly over the crumbs. Cover with plastic wrap. Make sure the plastic wrap is touching the top of the mousse. Freeze for several hours.
  8. Serve slices with a dollop of whipped cream and a sprinkle of crushed peppermint.
  9. Cake will keep in the freezer for several days, as long as you keep it tightly covered with plastic wrap.
http://michellesipsandsavors.com/chocolate-mousse-ice-box-cake/

German Chocolate Cake

German Chocolate Cake

I’ve been making this cake ever since my mom gave me Pillsbury’s Kitchen Family Cookbook (1979), when I moved into my first apartment. I have even tripled the recipe to make the groom’s cake for our backyard wedding in August of 1991. Don’t try and calculate my age; you’ll just hurt my feelings. My real point is that this cake is money, and you have got to try it. My hubs asks for this darn thing all the time.

German Chocolate Cake

Category: Cakes & Pies, DESSERTS

Servings:  12 Servings

German Chocolate Cake

Ingredients

  • Cake:
  • 1/2 cup water
  • 4 oz bar sweet cooking chocolate
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 2 1/4 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1 tsp vanilla
  • Coconut Pecan Frosting:
  • 1 cup sugar
  • 1 cup evaporated milk
  • 1/2 cup butter
  • 3 eggs, beaten
  • 1 1/2 cups shredded coconut
  • 1 cup chopped pecans
  • 1 tsp vanilla

Instructions

  1. Cake:
  2. Preheat oven to 350 degrees. Grease and flour 3 nine inch pans. I also put a parchment paper circle on the bottom.
  3. In a small sauce pan, melt the chocolate and water together. Set aside.
  4. In a large bowl, cream together butter and sugar.
  5. Add eggs, one at a time, beating after each.
  6. Add remaining ingredients and beat until combined.
  7. Divide mix into the 3 pans.
  8. Bake for 30-40 minutes until tester comes out clean in the center.
  9. Remove from and oven and cool completely.
  10. Frosting:
  11. In medium saucepan, combine sugar, milk, butter and eggs. Cook over medium heat until mixture starts to bubble. You must stir constantly, so the eggs do not overcook. Once mixture starts to bubble, remove from heat.
  12. Stir in remaining ingredients. Cool until of spreading consistency.
  13. Assembly:
  14. Spread frosting between each layer and on top.

Notes

Adapted from Pillsbury Kitchen’s Family Cookbook, 1979.

http://michellesipsandsavors.com/german-chocolate-cake/

French Apricot Cake

French Apricot Cake

The hubs loves this light, yet decadent cake! It’s not too sweet and is moist in the middle. I found this cake recipe written in French, and had to experiment until I got the correct amounts for each ingredient. I feel like I got it just right. Try it and let me know what you think!

French Apricot Cake

Category: Cakes & Pies, DESSERTS

Servings:  9 Servings

French Apricot Cake

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 3 eggs, separated
  • Zest and juice of 1 lemon
  • 1 cup almond flour
  • 1/2 cup unbleached flour
  • 3/4 cup riccota
  • 4-5 apricots, halved

Instructions

  1. Preheat oven to 350 degrees
  2. Line an 8 x 8 glass baking dish w/parchment paper
  3. Beat the butter & sugar, until creamy. Then add the egg yolks one at a time, beating between each. Add the lemon juice and zest, until incorporated. Add both flours & mix in.
  4. In another bowl, beat the egg whites until stiff peaks form. Fold into the flour mixture, carefully. Now, add in the ricotta, delicately.
  5. Put the dough into the prepared dish. Lightly press in the apricot halves, skin side down. Sprinkle a little sugar on top.
  6. Bake for 45 minutes, or until lightly browned. Cool, before removing the parchment paper from the cake. Cut into squares.
http://michellesipsandsavors.com/french-apricot-cake/

Vegan Almond Cream Cake w/Apricot Coulis

Vegan Almond Cream Cake w/Apricot Coulis

I have seen so many recipes for vegan cheesecake and other items that typically call for eggs or cream cheese. These recipes intrigue me. After successfully making vegan waffles by substituting flax seeds and water for eggs, I decided to try something a bit more challenging. I have to say the texture of this cake was excellent. The only change I would make is to maybe use a smaller springform pan, so that the cake is taller and thicker.

Vegan Almond Cream Cake w/Apricot Coulis

Category: Cakes & Pies, DESSERTS

Servings:  8-10 Servings

Vegan Almond Cream Cake w/Apricot Coulis

Ingredients

  • Chocolate Crumb Base (Choose your fav – I used Nutsola Cacao Almond)
  • Almond Cream Filling:
  • 1 1/2 cups raw almonds
  • 1/4 cup agave sweetener
  • 1/3 cup coconut oil
  • 1/2 cup plant based milk
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • Dash of salt
  • 4 apricots, cut into chunks
  • 3 TBS sugar
  • 1/2 cup water

Instructions

  1. Crust:
  2. I used a 9 inch springform pan & baked the crust according to package directions. Cool and set aside.
  3. Almond Cream Filling:
  4. Mix all ingredients in a blender until smooth. Put the filling on the prepared crust and chill for at least 2 hours.
  5. Apricot Coulis:
  6. In a small sauce pan, bring the apricots, sugar and water to a boil. Simmer for 5 minutes.
  7. Remove from heat. Let cool for 15 minutes.
  8. Reserve 3 TBS of the poaching liquid. Drain the apricots.
  9. Add the apricots and reserved liquid to a blender and purée, until smooth. Cool until ready to serve.
  10. Assembly:
  11. Serve slices of the almond cream cake with a drizzle of apricot coulis and a few blueberries.

Notes

For a taller, thicker cake use a 6-8 inch springform pan.

http://michellesipsandsavors.com/vegan-almond-cream-cake-w-apricot-coulis/

Lemon Meringue Mini Tarts

Lemon Meringue Mini Tarts

Today is National Lemon Meringue Pie Day and Julia Child’s birthday. So, I channeled my inner Julia Child and prepared scratch-made lemon curd and meringue for these little beauties. Admittedly, I used store bought tart shells, but I think Julia would be fine with it. These shells are from a local bakery, and are as close to homemade as you can get for the frozen section. Anyway, I feel good about it. I was, however, worried about making the lemon curd because it was my first stab at it. I persevered, because as Julia would say, “The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”

Lemon Meringue Mini Tarts

Category: Cakes & Pies, DESSERTS

Servings:  6-8 Servings

Lemon Meringue Mini Tarts

Ingredients

  • 6-8 tart shells (I used store bought shells – depending on the size you will make anywhere for 6 to 8 tarts with this recipe)
  • Lemon Curd:
  • 6 egg yolks (reserve 4 egg whites for your meringue)
  • 1 cup sugar
  • 1/2 cup fresh lemon juice
  • 1/4 cup unsalted butter, cubed
  • 1 TBS lemon zest
  • Meringue:
  • 4 egg whites at room temperature
  • 1/4 tsp cream of tartar
  • 1/2 tsp vanilla
  • 1/4 cup plus 2 TBS sugar

Instructions

  1. Prepare tart shells according to package directions and let cool.
  2. Lemon Curd:
  3. In a small sauce pan combine egg yolks, sugar and lemon juice. Cook over medium heat until the mixture thickens. Whisk constantly. This will take about 5 minutes. Do not allow the mixture to boil. You will know it is done when the mixture sticks to the back of a spoon.
  4. Remove from heat and whisk in butter and lemon zest. Set aside.
  5. Meringue:
  6. Place egg whites, cream of tartar & vanilla in a mixer with the whisk attachment. Whisk until soft peaks form.
  7. Continue whipping the egg white mixture, while adding 1 TBS of the sugar at a time, until it is all added. When stiff peaks have formed the meringue is done.
  8. Place meringue in a piping bag.
  9. Assembly:
  10. Preheat oven to 400 degrees
  11. Place 2-3 spoonfuls of lemon curd in each tart. Pipe a swirl of meringue on top of the lemon curd.
  12. Bake for 2-3 minutes, until top of meringue begins to lightly brown. Watch carefully, as this can happen quickly. Remove from oven and let cool. Refrigerate until ready to serve.

Notes

Lemon curd can be used for many other things. You can refrigerate the lemon curd for up to 5 days.

http://michellesipsandsavors.com/lemon-meringue-mini-tarts/
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