I came across this recipe one night while shopping at, of all places, William Sonoma. ( What was I doing there? Go figure...lol) I actually bought this book, mistaking it for another French cookbook that I wanted which had a lovely steak recipe in it. Needless to say I should of bought that first book when I found it, because I have been unable to find it since. However, this cookbook "Savoring France" turned out to be a gem after all. I was heavily into making Tart Tatin at the time I stumbled upon this recipe, because I wanted to do a variation. I adore blackberries, I think they are my number one favorite fruit of all time! This comes out somewhere between a Tart Tatin and an upside down cake. But however you define it, one thing is for certain, it is melt in your mouth delicious, best served warm or at room temperature with a dollop of freshly made whipped cream!
Brennan, Georgeanne. "Gateau de Mure" Savoring France.
(California): Oxmoor House, 2006, pp. 217
Gateau de Mure
1/3 cup ( 3 oz/ 90 g) unsalted butter plus 1 tablespoon, melted and cooled
2 cups ( 1 pound/ 500 g) granulated sugar
1 pint (8 ounces/ 250 g) blackberries
4 eggs
1 cup (5 oz/155 g) all-purpose (plain) flour
1 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 350 degrees F. (180 degrees Celsius). Put the 1/3 cup ( 3 oz/ 90g) butter in a 9- or 10 -inch ( 23- or 25-cm) round baking dish with 2 1/2 inch (6-cm) sides. Place in the oven to melt, about 5 minutes. Remove from the oven and add 1 cup ( 8 oz/ 250 g) o the sugar. Stir and return to the oven for 5 minutes, stirring once or twice, then remove from the oven. Spread berries in a single layer on the sugar.
Separate the eggs, putting the whites into a large bowl and the yolks into a smaller one. Whisk the 1 tablespoon melted butter into the yolks and set aside. In another bowl, sift together the flour, baking powder and salt. Set aside. With an electric beater set on medium speed or with a whisk, beat the egg whites just until they form firm peaks. do not over beat. Fold the remaining 1 cup ( 8 oz/ 250 g) sugar into the egg whites, about one-fourth at a time. Then fold in the egg yolk mixture about one-fourth at a time. Finally, fold in the flour mixture about 1/4 cup ( 1 1/2 oz / 45 g) at a time. Pour the batter over the berries and spread to cover evenly.
Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Let stand for at least 10 minutes before unmolding, then slide a knife along the inside edge of the dish. Invert a large plate over the top. Holding the plate and dish firmly together, turn them over and lift off the dish. Serve the cake warm, cut into wedges.
Sunday, March 21, 2010
Wednesday, March 17, 2010
Mom's St. Patrick's Day Pudding Cake
I believe, in all humble honesty, that my mom got this recipe off of my Aunt Susan, my father's sister. This cake barely survived 24 hours in our house after it was made. Place a slice in a bowl and dump some ice cold milk over it..... heaven!!!!
The Cake
1 box yellow cake mix* (or White Cake Mix)
1/2 cup water
1/2 cup Milk
1/2 cup Oil
2 small packages instant pistachio pudding
5 eggs
Pre heat oven to 350 degrees. Grease and flour a Bundt Cake Pan.
Add all the ingredients together in a mixing bowl. Beat with electric mixer on low speed for one minute, then 2 minutes on high speed, being careful not to over mix. Pour batter into bundt pan (or a 9x 13 pan will work just fine) Bake at 350 degrees for 55 to 60 minutes. A toothpick should come out with a few crumbs on it. If it comes out completely clean, you over baked the cake. Which, there is nothing wrong with that, my mom used to bake it until the toothpick came out clean. * The recipe written down in my mom's book says White Cake Mix. For the life of me though, I have seen my mother make this cake many times, and I do not ever remember her using White Cake Mix, she always used Yellow Cake Mix.
The Frosting:
1 package Dream Whip
1 package Instant Pistachio Pudding
1 1/2 cups Milk
Beat well until thick. Spread on Cake. Place cake in cool place, or refrigerate it.
The Cake
1 box yellow cake mix* (or White Cake Mix)
1/2 cup water
1/2 cup Milk
1/2 cup Oil
2 small packages instant pistachio pudding
5 eggs
Pre heat oven to 350 degrees. Grease and flour a Bundt Cake Pan.
Add all the ingredients together in a mixing bowl. Beat with electric mixer on low speed for one minute, then 2 minutes on high speed, being careful not to over mix. Pour batter into bundt pan (or a 9x 13 pan will work just fine) Bake at 350 degrees for 55 to 60 minutes. A toothpick should come out with a few crumbs on it. If it comes out completely clean, you over baked the cake. Which, there is nothing wrong with that, my mom used to bake it until the toothpick came out clean. * The recipe written down in my mom's book says White Cake Mix. For the life of me though, I have seen my mother make this cake many times, and I do not ever remember her using White Cake Mix, she always used Yellow Cake Mix.
The Frosting:
1 package Dream Whip
1 package Instant Pistachio Pudding
1 1/2 cups Milk
Beat well until thick. Spread on Cake. Place cake in cool place, or refrigerate it.
Grandma Otten's 4 layer Pistachio Pudding Dessert
I cannot even begin to count how many times I have requested this dessert for my birthday. It is oh so creamy, oh so good, the crust takes like a cookie, and instead of pistachio pudding, you can use Chocolate or any pudding for that matter. I will say I did try butterscotch once, it did not seem to work very well. French Vanilla or Regular vanilla pudding with green dye added in could be used in place of pistachio for St. Patrick's Day!! Lemon Instant Pudding is delightful if making this during the summer. Along with the cream cheese layer, it sorta gives a "cheesecake" taste to the dessert.
The Crust:
1 1/2 cups flour
1 1/2 sticks Butter or Margarine ( Granny and mom used Margarine, and if you use butter, salted or unsalted will work)
1/2 cup chopped Pecans
Pre heat oven to 350 degrees
Mix above ingredients altogether and pat it it in the bottom of a 9x13 pan. Bake at 350 degrees for 25 minutes. Remove from oven and allow to thoroughly cool.
The next layer:
8 ounces Cream Cheese ( softened)
1 cup Powdered Sugar
A drizzle or 2 of heavy cream/half and half or Milk.
Whip together the cream cheese and Powdered Sugar with an electric mixer and spread the mixture on cooled crust. If, like me, you feel the mixture is too thick to spread, add a little splash of cream, half and half or milk to smooth it out. You still want to be able to spread this, not just "pour" it in on top of the crust. Place in refrigerator while preparing the next layer.
The 3rd Layer:
2 small packages of Pistachio Instant Pudding
3 Cups of Milk
Beat the pudding powder mix with the 3 cups of milk until thickened. Spread over cream cheese layer and return to the refrigerator until the pistachio layer is completely set. (about 10 to 30 minutes, should not take long, depends on the pudding you use.)
Final Layer:
1 Large Container of Cool Whip
Crushed Pecans
Cover the pudding layer with Cool Whip until completely covered. Top with crushed pecans. If you want you can get a pastry bag and get decorative at this point, but I usually do not. Cover and refrigerate overnight or at least 1-2 hours. If you have used chocolate pudding, take a chocolate bar and make chocolate shavings, and you could lightly drizzle chocolate sauce over the top as well. Lemon pudding, finely grate some lemon zest over the top. Used vanilla pudding, add 1 tsp. of Vanilla Extract to the cool whip.
The Crust:
1 1/2 cups flour
1 1/2 sticks Butter or Margarine ( Granny and mom used Margarine, and if you use butter, salted or unsalted will work)
1/2 cup chopped Pecans
Pre heat oven to 350 degrees
Mix above ingredients altogether and pat it it in the bottom of a 9x13 pan. Bake at 350 degrees for 25 minutes. Remove from oven and allow to thoroughly cool.
The next layer:
8 ounces Cream Cheese ( softened)
1 cup Powdered Sugar
A drizzle or 2 of heavy cream/half and half or Milk.
Whip together the cream cheese and Powdered Sugar with an electric mixer and spread the mixture on cooled crust. If, like me, you feel the mixture is too thick to spread, add a little splash of cream, half and half or milk to smooth it out. You still want to be able to spread this, not just "pour" it in on top of the crust. Place in refrigerator while preparing the next layer.
The 3rd Layer:
2 small packages of Pistachio Instant Pudding
3 Cups of Milk
Beat the pudding powder mix with the 3 cups of milk until thickened. Spread over cream cheese layer and return to the refrigerator until the pistachio layer is completely set. (about 10 to 30 minutes, should not take long, depends on the pudding you use.)
Final Layer:
1 Large Container of Cool Whip
Crushed Pecans
Cover the pudding layer with Cool Whip until completely covered. Top with crushed pecans. If you want you can get a pastry bag and get decorative at this point, but I usually do not. Cover and refrigerate overnight or at least 1-2 hours. If you have used chocolate pudding, take a chocolate bar and make chocolate shavings, and you could lightly drizzle chocolate sauce over the top as well. Lemon pudding, finely grate some lemon zest over the top. Used vanilla pudding, add 1 tsp. of Vanilla Extract to the cool whip.
Monday, March 15, 2010
Peppermint Meringues- Original Recipe
Okay follow the bouncing ball on this one... somewhere between a child hood cookbook and Auntie Sue, these cookies came about... or have they always been here.. this is what I mean. When I was VERY young, I made these cookies with my mom using chocolate chips. Later on , many many years in the future I re found the recipe and made it around Christmas time for co workers. and they said, hey bob, why don't you crush candy canes on top of these and try it that way.. so I did.. and they were delicious. Enter Auntie Sue... who's house I went by one holiday season and she had a plateful of these cookies, and I did not even give her the recipe. Well, Auntie Sue once again a woman ahead of her time, and apparently ahead of me in more ways than one.. I left the childhood recipe behind and have used her version ever since.... which are unbelievable, melt in your mouth sensations!
2 large egg whites at room temperature
1/8 tsp. salt
1/8 tsp. cream of tartar
1/2 cup of Granulate Sugar
2 candy canes crushed (or 8 small candy canes, or 8 small disc shaped ones)
Pre heat the oven to 225 degrees.
Unwrap the candy canes and place in a bag that you can seal or tie up. Taking a mallet, the blunt side of a meat tenderizer or a soup can, crush the candy canes until they are semi-course chunks. You do not want a fine sprinkle or powder, although a small amount of the candy canes will turn out this way.
Beat egg whites until frothy. Add salt and cream of tartar. Beat until soft peaks form. Beat sugar in 1 tablespoon at a time. Continuing 5-6 minutes more until very stiff, smooth and glossy. Spoon onto foil lined cookie sheets. Sprinkle with crushed candy canes. Bake 225 degrees for 90 minutes. Turn oven off and open door slightly and let the cookies cool.
2 large egg whites at room temperature
1/8 tsp. salt
1/8 tsp. cream of tartar
1/2 cup of Granulate Sugar
2 candy canes crushed (or 8 small candy canes, or 8 small disc shaped ones)
Pre heat the oven to 225 degrees.
Unwrap the candy canes and place in a bag that you can seal or tie up. Taking a mallet, the blunt side of a meat tenderizer or a soup can, crush the candy canes until they are semi-course chunks. You do not want a fine sprinkle or powder, although a small amount of the candy canes will turn out this way.
Beat egg whites until frothy. Add salt and cream of tartar. Beat until soft peaks form. Beat sugar in 1 tablespoon at a time. Continuing 5-6 minutes more until very stiff, smooth and glossy. Spoon onto foil lined cookie sheets. Sprinkle with crushed candy canes. Bake 225 degrees for 90 minutes. Turn oven off and open door slightly and let the cookies cool.
Peppermint Meringues or Death by Banging
** WARNING.... IF YOU ARE NOT INTO DARK OR WEIRD OFF BEAT HUMOUR... DO NOT READ THIS. I HAVE POSTED A NORMAL COPY OF THIS RECIPE ON THE BLOG SITE. THANK YOU** SINCERELY, BAREFOOT BOB
1 ex that you are angry at or 1 annoying coworker
2 large egg whites at room temperature
1/8 tsp salt
1/8 tsp cream of tartar
1/2 cup granulated sugar
2 Peppermint Candy Canes, crushed.
Metal bowl with electric mixer
A blunt object
2 bags (one to crush the candy canes in, the other to drag the dead body away in)
Remove candy canes from wrapper and place in a sealed paper or plastic bag. With the might of a blunt object ( a kitchen mallet works very well or a meat tenderizer on the blunt side, or anything you can bang away with that wont harm you or rip the bag in the process.. and no your ex's head nor the one of that 'silly' coworker constitutes as a safe blunt object...(although, I'll never tell! ) What you want are nice. semi-coarse candy cane chunks.. not a fine sprinkle or powder, although a small amount of the candy cane will turn into that, and that's okay.
Beat egg whites (no not the ex or the silly coworker) until frothy. Add salt and cream of tartar. Beat (yea go ahead and start beating that ex or coworker you never liked, remember THEY dumped YOU and that coworker got the promotion and YOU deserve better!) until soft peaks form. Beat sugar in, only 1 tablespoon at a time. Continue forth for 5-6 more minutes until very stiff, smooth and glossy. (Yes their eyes should be glazed over nicely by now) Spoon onto silpat or foil lined cookie sheets. Remove candy cane sprinkles from the bag, and immediately place the bag over the head of the now semi unconscious silly coworker or ex... while they are fading into abysmal darkness... joyfully sprinkle the candy cane chunks over the cookies while humming a happy tune Bake at 225 degrees for 90 minutes. Meanwhile, do what you will with the ex or silly coworker, kick em again , kick em again harder, HARDER!! , rah -rah sis boom bah and all that..... When the 90 minutes are up, remove the dead body from the kitchen, turn the oven off and open door slightly , let the cookies cool. Serve Immediately at the next funeral you attend. * Cooks Note* If blood happens to spatter into the batter , do not worry, the cookies themselves will come out a lovely light pink to nice deep Valentines day or Christmas red... making them all the more festive!
1 ex that you are angry at or 1 annoying coworker
2 large egg whites at room temperature
1/8 tsp salt
1/8 tsp cream of tartar
1/2 cup granulated sugar
2 Peppermint Candy Canes, crushed.
Metal bowl with electric mixer
A blunt object
2 bags (one to crush the candy canes in, the other to drag the dead body away in)
Remove candy canes from wrapper and place in a sealed paper or plastic bag. With the might of a blunt object ( a kitchen mallet works very well or a meat tenderizer on the blunt side, or anything you can bang away with that wont harm you or rip the bag in the process.. and no your ex's head nor the one of that 'silly' coworker constitutes as a safe blunt object...(although, I'll never tell! ) What you want are nice. semi-coarse candy cane chunks.. not a fine sprinkle or powder, although a small amount of the candy cane will turn into that, and that's okay.
Beat egg whites (no not the ex or the silly coworker) until frothy. Add salt and cream of tartar. Beat (yea go ahead and start beating that ex or coworker you never liked, remember THEY dumped YOU and that coworker got the promotion and YOU deserve better!) until soft peaks form. Beat sugar in, only 1 tablespoon at a time. Continue forth for 5-6 more minutes until very stiff, smooth and glossy. (Yes their eyes should be glazed over nicely by now) Spoon onto silpat or foil lined cookie sheets. Remove candy cane sprinkles from the bag, and immediately place the bag over the head of the now semi unconscious silly coworker or ex... while they are fading into abysmal darkness... joyfully sprinkle the candy cane chunks over the cookies while humming a happy tune Bake at 225 degrees for 90 minutes. Meanwhile, do what you will with the ex or silly coworker, kick em again , kick em again harder, HARDER!! , rah -rah sis boom bah and all that..... When the 90 minutes are up, remove the dead body from the kitchen, turn the oven off and open door slightly , let the cookies cool. Serve Immediately at the next funeral you attend. * Cooks Note* If blood happens to spatter into the batter , do not worry, the cookies themselves will come out a lovely light pink to nice deep Valentines day or Christmas red... making them all the more festive!
Sue's Potato Chip Cookies
I always ask for a tin full of these around the holidays! I remember when Sue first introduced this cookie to me, I was a little skeptical at the time. I also was not a huge fan of the sweet/salty combination. But, being it was a dessert, I tried one, and was absolutely floored!! Crispy on the outside and tender on the inside! These cookies quickly became a family staple made at Christmas time.
1 cup Unsalted Butter
1/2 cup Sugar
1 3/4 cup flour
1 tsp. Vanilla Extract
3/4 cup crushed, plain potato chips *see note*
Pre heat oven to 350 degrees
Cream butter and sugar together. Add vanilla extract. Gradually mix in flour and chips. Drop by teaspoon on silpat lined cookie sheet (or just an non greased cookie sheet) Bake at 350 degrees for about 10 to 15 minutes. Cool on rack. If desired, sprinkle cookies with powdered sugar. (But we never did, I don't think the cookies ever made it that far!)
*Note, do not use flavored or "Waved" potato chips. Also, I would use a good brand of a regular potato chip that you enjoy eating, I would not buy the "inexpensive" one because I have done that before, and other than it winds up tasting bad, the cookies do not turn out right. They flatten out too much, and burn because of the extra grease from a cheap chip.
1 cup Unsalted Butter
1/2 cup Sugar
1 3/4 cup flour
1 tsp. Vanilla Extract
3/4 cup crushed, plain potato chips *see note*
Pre heat oven to 350 degrees
Cream butter and sugar together. Add vanilla extract. Gradually mix in flour and chips. Drop by teaspoon on silpat lined cookie sheet (or just an non greased cookie sheet) Bake at 350 degrees for about 10 to 15 minutes. Cool on rack. If desired, sprinkle cookies with powdered sugar. (But we never did, I don't think the cookies ever made it that far!)
*Note, do not use flavored or "Waved" potato chips. Also, I would use a good brand of a regular potato chip that you enjoy eating, I would not buy the "inexpensive" one because I have done that before, and other than it winds up tasting bad, the cookies do not turn out right. They flatten out too much, and burn because of the extra grease from a cheap chip.
Saturday, March 13, 2010
Chocolate Malt Ice Cream Cake
It does not get any easier than this....
12 ice cream sandwiches, unwrapped
1 can of Chocolate Whipped Light cream
1 1/3 cups Malted Milk Balls, very coarsely chopped
Arrange 4 ice cream sandwiches long sides touching on a serving platter. Squirt (or spread if using the cool whip version) over the top Scatter with 1/2 cup of chocolate malted milk balls. Repeat layers twice, garnishing the top with crushed and a few whole malted chocolate milk balls. Freeze 6 hours until firm. If not serving this right away, cover with plastic wrap and freeze up to one week.
12 ice cream sandwiches, unwrapped
1 can of Chocolate Whipped Light cream
1 1/3 cups Malted Milk Balls, very coarsely chopped
Arrange 4 ice cream sandwiches long sides touching on a serving platter. Squirt (or spread if using the cool whip version) over the top Scatter with 1/2 cup of chocolate malted milk balls. Repeat layers twice, garnishing the top with crushed and a few whole malted chocolate milk balls. Freeze 6 hours until firm. If not serving this right away, cover with plastic wrap and freeze up to one week.
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