a little of each

A family's cookbook

Sweet Cream with Berries June 2, 2013

Filed under: Desserts — alittlemoreofeach @ 3:41 pm
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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.

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Pink Ladies May 15, 2013

Filed under: Drinks — alittlemoreofeach @ 2:44 pm
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This refreshingly delicious drink is served at Savannah’s Pink House. Stephanie and her sister-in-law, Kim Stratton, walked all over Savannah for the ingredients and spent an hour in their hotel room perfecting the ratio of the ingredients. It was tough work, but so worth it.

Ingredients
Absolut Raspberry Vodka
Raspberry lemonade
Fresh raspberries
Fancy ice

Directions

Mix in an ice-filled glass or pitcher, four parts lemonade to one part vodka.  Add fresh raspberries to the glass as an edible garnish.

 

Special Raspberry Lemonade

Filed under: Drinks — alittlemoreofeach @ 2:31 pm
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special raspberry lemonade

Ingredients

1 ounce Bacardi Limon
1 ounce Chambord (raspberry liqueur)
3 ounces fresh squeeze lemonade

 

Directions
Fill a martini shaker with ice.  Add all ingredients and shake well.  Pour into a Champagne flute or martini glass.  Serve immediately.  Makes one.  Caution:  these go down too easy!

 

Raspberry Walnut Tart December 26, 2012

Filed under: Desserts — alittlemoreofeach @ 11:04 pm
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Ingredients (serves 8)

  • 1 1/2 cups flour
  • 1/2 cup powdered sugar
  • 1 1/2 sticks (3/4 cup or 12 Tbsp) butter
  • 3/4 cup chopped walnuts
  • 10 ounces frozen or fresh raspberries (do not defrost if frozen)
  • 2 eggs
  • 3/4 cup sugar
  • 1/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla

Instructions

Make the crust. Place the crust ingredients—flour, powdered sugar, and butter—in a blender or food processor. Process until a dough forms, about 30 seconds to a minute. Lightly grease the inside of a 9 to 10 inch wide, 1 inch high, tart pan with a little butter. Place the dough in the tart pan. Use your fingers to spread the dough and press it evenly all over the inside of the tart pan. (You can use a rolling pin to roll over the top of the tart pan to remove any excess dough and create an even top edge.) Place in the freezer and freeze for one hour or longer.

Pre-bake in a 350°F oven for 25 minutes. (It helps if before baking you line the crust with aluminum foil and fill with pie weights, such as dry beans; this will keep the tart crust from slumping.) Remove from the oven and let cool for 15 minutes.

Heat the oven again to 350F. Place the chopped walnuts in the crust in the tart pan and spread evenly over the bottom. Place the fresh or frozen raspberries on top of the walnuts and spread in an even layer.

Beat together the remaining filling ingredients—eggs, sugar, flour, baking powder, salt, vanilla—until smooth. Pour the egg mixture over the raspberries and walnuts in the crust.

Bake in the oven on the middle rack for 40 minutes, or until the top is nicely browned all over and the filling has set. When you remove the tart from the oven the center should still wiggle just a little. Take a sharp knife around the edge of the tart to separate it a little bit from the pan. This will make it easier to remove pieces once the tart has cooled. Let cool to room temperature to serve.

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