a little of each

A family's cookbook

Lara’s Hot Cinnamon Berry Sauce June 2, 2013

Filed under: Desserts — alittlemoreofeach @ 3:46 pm
Tags: , , , ,

In a saucepan, combine:

1 package frozen mixed berries
2 Tbl honey
1 Tbl brown sugar
½ tsp nutmeg
½ tsp cinnamon (more to taste)

Stir over medium heat until just at the boiling point. Cool for a few minutes, but serve still steaming over vanilla ice cream.

Advertisements
 

Sweet Cream with Berries

Filed under: Desserts — alittlemoreofeach @ 3:41 pm
Tags: , , , , ,

 

 

Stephanie served this simple yet decadent dessert for Easter in 2004. The sweet cream is very similar to the Mock Devonshire Cream, but it is softer and sweeter. The recipe serves four. Or one. It depends.

 

Ingredients

1 cup sugar

1 envelope unflavored gelatin

2 cups whipping cream

2 (8 oz) containers of sour cream

1 tsp vanilla extract

Fresh berries such as strawberries, raspberries, blueberries, and blackberries.

 

Directions

Combine sugar and gelatin in a medium saucepan. Stir in whipping cream and let stand one minute. Cook over medium heat, stirring constantly with a wire whisk for five minutes or until gelatin dissolves. Remove from heat and cool. Stir sour cream and vanilla into cooled gelatin mixture. Pour into a serving bowl. Cover and chill for three hours or until set. Serve by spooning into dessert dishes. Top with fresh berries.

 

Mock Devonshire Cream

Filed under: Desserts — alittlemoreofeach @ 3:39 pm
Tags: , ,

 

 

We enjoyed Mock Devonshire Cream with apricot scones before we braved the craft extravaganza that was the 2002 Dade City Kumquat Festival. Makes about 3 cups.

 

Ingredients

½ cup cold water

1 tsp unflavored gelatin

1 cup chilled sour cream

1 cup chilled whipping cream

¼ cup sugar

2 tsp vanilla extract

 

Directions

Place water in small saucepan. Sprinkle gelatin over water. Let stand until gelatin softens, about 10 minutes. Stir mixture over low heat until gelatin dissolves. Let stand just until cool but not set, about 10 minutes. Place sour cream in medium bowl. Stir in gelatin mixture. Beat cream, sugar and vanilla in medium bowl until soft peaks form; fold into sour cream mixture in 2 additions. Cover; chill at least 1 hour. (Can be made 1 day ahead. Keep chilled.)

 

Candy Bar Chocolate Brownies

Filed under: Desserts — alittlemoreofeach @ 3:31 pm
Tags: , , , ,

 

 

 

Doris saw a tip on “Martha” that would be extremely helpful with this potentially messy dessert: Grease the pan, then line it with parchment paper and grease that as well. When the brownies have cooled, invert the pan on a cake rack and peel off the parchment paper. Normally, these are difficult to get out of the pan neatly even when they are cooled completely, but they are delicious!

 

Ingredients

1 ½ sticks (12 Tbl) unsalted butter, melted

1 ½ cups sugar

2 large eggs (must be at room temperature)

2 Tbl water

½ tsp vanilla extract

½ tsp salt

½ tsp baking powder

¾ cup unsweetened cocoa powder

½ cup all purpose flour

10 mini chocolate/peanut candy bars crumbled (Snickers fun size work well). These must be refrigerated about 20 minutes before crumbling.

 

Directions

Preheat oven to 350 degrees. Grease a 9×13 cake pan (aluminum is fine) with butter. With a spoon, beat the butter and sugar together in a large bowl until blended. Beat in the eggs one at a time, then stir in water and vanilla. Sprinkle the salt and baking powder over the mixture, then mix in. Do the same with the cocoa, adding it in three separate batches. Finally, stir in the flour until just blended. This is a very oily mixture so a mixer would make it impossible to work with. Using a large chef’s knife cut the candy bars in half lengthwise, then in four cross cuts, and then chop them into a coarse crumble. Fold the crumble into the batter thoroughly. Scrape the batter into the prepared pan, and bake for about 30 minutes until the center is set, the edges look a bit crusty and the top of the brownies start to crack a little. Cool completely before cutting into squares.

 

Fudgey Peppermint Brownies

Filed under: Desserts — alittlemoreofeach @ 3:30 pm
Tags: , , ,

From Southern Living,” makes two dozen.

 

Ingredients

1 cup butter
4 (1-oz) unsweetened chocolate squares
4 large eggs
2 cups sugar
1 ½ cups all-purpose flour
½ tsp salt
1 Tbl vanilla extract
1 tsp peppermint extract
20 coarsely crushed peppermint candies
 

Directions

Melt butter and chocolate in heavy saucepan over medium-low heat, stirring until smooth; let cool. Beat eggs at medium speed for 2 minutes; gradually add 2 cups sugar, beating well. Add melted chocolate, flour, and next three ingredients; beat well. Stir in peppermint candies. Pour batter into a greased and floured 9 x 13 pan. Bake at 350 for 30 minutes. Cool completely on a wire rack. Cut into bars and sprinkle with powdered sugar. (You can also cut the brownies into circles with a biscuit cutter for a different look.)

 

Michelle Mitchell’s Cherry Walnut Bars

Filed under: Desserts — alittlemoreofeach @ 3:28 pm
Tags: , , , ,

 

Michelle and Bill brought these pretty pink bars to mine and Ken’s baby shower in September 2006.  Her maternal Grandmother Choquette found this recipe, and the recipe was passed down to Michelle’s mother who used to make them to everyone’s enjoyment.  Michelle says, “I think that these are worth the extra steps.”

 

Ingredients and Directions

2 cups of flour

1 cup butter

½ cup white sugar

Mix flour, butter and sugar together; the mixture will be crumbly.  Pat into a 9×13 dish and bake for 12-15 minutes in a 350 oven.

 

½ cup brown sugar, packed

2 eggs + 1 egg yolk

¼ cup flour

½ tsp baking powder

½ tsp salt

½ cup chopped maraschino cherries

1 cup chopped walnuts

Beat eggs, yolk and brown sugar until fluffy.  Sift flour with baking powder and salt.  Blend into egg mixture.  Stir in cherries and walnuts.  Spread over baked crust.  Bake for 20-25 minutes longer.  Cool.

 

2 cups confectioners sugar

2 Tbl Crisco

3 ½ tsp cherry juice

milk

Beat sugar, shortening, and cherry juice together.  Add enough milk to make the mixture into a spreading consistency.

 

Brown Sugar Chewies

Filed under: Desserts — alittlemoreofeach @ 3:20 pm
Tags: , , ,

 

Thanksgiving 2005, from “Paula Deen and Friends”

 

Ingredients
¼ cup butter
1 cup light brown sugar, packed
1 egg, beaten
¾ cup all-purpose flour
1 tsp baking powder
½ tsp vanilla extract
¼ cup pecans, chopped
confectioner’s sugar, for dusting
Directions

Preheat oven to 350 degrees. Spray an 8-inch square pan with vegetable oil cooking spray. In a small saucepan, melt butter. Turn off heat, add brown sugar and stir until smooth. Stir in egg. Sift together flour and baking powder and stir into brown sugar mixture. Add vanilla and pecans. Pour batter into the prepared pan and bake for 20 minutes. When cool, dust top with a sifting of confectioners’ sugar. After cutting into squares remove from pan and store in a plastic container with a tight fitting lid.