PUMPKIN BARS WITH MARCONA ALMONDS and PECAN CREAM CAKE

20 Saturday Feb 2016

Posted by Ceri Wilkin in Dessert, Recipes

Tags

bars, cake, friends, party, pot luck, share

There are so many wonderful, delicious dining choices to be made, that when asked to bring a dish to an event I find it difficult to decide on a recipe, and will often end up making more than one.

PUMPKIN BARS WITH MARCONA ALMONDS

1/2 cup unsalted butter, melted and cooled

1 cup dark brown sugar

1 egg

2 teaspoons vanilla

1 cup canned pumpkin

1 1/2 cups flour

1 1/2 teaspoons ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon ground ginger

1/4 teaspoon salt

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

3/4 cup roasted and salted marcona almonds, coarsely chopped

caramel sauce to serve

Heat oven to 350F. Grease a 9-inch square baking pan. Line with parchment paper, grease and set aside.

In a medium bowl stir together butter and sugar until no lumps remain. Stir in egg and vanilla. Stir in pumpkin. Add flour, cinnamon, baking powder, ginger, salt, allspice and nutmeg, stir until combined. Fold in the almonds, spoon into pan.

Bake about 40 minutes or until a wooden toothpick inserted near center comes out clean. Remove, cool in pan on a wire rack. Using parchment, lift uncut bars from pan. Cut into bars, serve with caramel sauce.

Enjoy!

Recipe adapted from Better Homes and Gardens, November 2014

www.bhg.com/

PECAN CREAM CAKE

FOR THE CAKE

8 tablespoons unsalted butter

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1 teaspoon vanilla extract

1/2 cup vegetable shortening

2 cups sugar

5 eggs, separated

1 1/4 cups shredded coconut

1 cup finely chopped pecans

FOR THE FROSTING

8 ounces cream cheese, softened

4 tablespoons unsalted butter, softened

3 1/2 cups confectioners’ sugar

1 teaspoon vanilla extract

MAKE THE CAKE

Heat oven to 350F. Butter and flour three 8-inch cake pans, set aside. Whisk flour, baking soda, and salt in a bowl. Whisk buttermilk and vanilla in another bowl. Cream butter, shortening and sugar in the bowl of a stand mixer fitted with paddle attachment until fluffy, 2 to 3 minutes. Add egg yolks, one at a time, beating well after each addition. On low speed, alternately add dry ingredients in 3 batches and wet ingredients in 2 batches. Increase speed to high, and beat until batter is smooth, 5 to 10 seconds. Whip egg whites in a bowl until stiff peaks form. Fold egg whites, coconut and pecans into batter. Divide batter between prepared pans and smooth top with a rubber spatula, drop pans lightly on counter to expel large air bubbles. Bake cakes until a toothpick inserted in middle comes out clean, 20 to 22 minutes. Let cakes cool for 20 minutes in pans, invert onto wire racks and let cool completely.

MAKE THE FROSTING (note, I made one and a half times the recipe)

Beat cream cheese and butter until smooth. With the motor running, slowly add sugar and vanilla, beat until smooth.

To assemble, place one cake layer on a cake stand and spread with 1/3 cup frosting, top with another layer and spread with 1/3 cup frosting. Top with remaining frosting and chill for an hour until the frosting is firm.

Enjoy!

Recipe adapted from Saveur

www.saveur.com/

SWEET TEA AND LEMONADE CAKE and JASMINE BUTTERMILK PANNA COTTA WITH BERRY SAUCE and LEMON EARL GREY SQUARES

22 Wednesday Jul 2015

Posted by Ceri Wilkin in Dessert, Recipes

≈ Leave a comment

Tags

bars, berry sauce, buttermilk, cake, lemon, lemonade, panna cotta, tea

We were invited to a friends home for a barbecue, and I offered to bring dessert. After looking up recipes that appealed to me, I realized it was an evening of tea inspired confections. In the three sweet treats I made, orange pekoe, jasmine and earl grey infusions were all featured.

SWEET TEA AND LEMONADE CAKE

shortening

1 1/2 cups boiling water

3 family size tea bags

1 cup butter, softened

2 cups granulated sugar

1/2 cup firmly packed light brown sugar

5 large eggs, at room temperature

3 1/2 cups cake flour

2 teaspoons baking powder

3/4 teaspoon salt

1/4 teaspoon baking soda

Lemonade Frosting (recipe to follow)

Heat oven to 350F. Grease with shortening, and flour a 13 by 9-inch pan. Pour 1 1/2 cups boiling water over tea bags in a heatproof glass bowl. Cover with plastic wrap, and steep for 10 minutes. Lift tea bags from liquid, and press against side of bowl, using back of a spoon, discard tea bags. Cool tea for 20 minutes.

Beat butter in a separate large bowl at medium speed with an electric mixer until creamy. Gradually add sugars, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Whisk together cake flour, baking powder, salt and baking soda, add to butter mixture alternately with 1 cup tea, beginning and ending with flour mixture (discard any remaining tea). Beat at low speed just until blended after each addition. Pour batter into prepared pan.

Bake for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely on a wire rack (about 20 minutes). Spread lemonade frosting on cake.

LEMONADE FROSTING

Beat 1 (8-ounce) package of cream cheese, softened, and 1/4 cup butter, softened, at medium speed with an electric mixer until creamy. Gradually add 6 cups powdered sugar, 1 cup at a time, beating at low speed until blended after each addition. Beat in 1 tablespoon of lemon zest and 3 tablespoons of fresh lemon juice, just until blended. Increase speed to high, and beat until light and fluffy.

Enjoy!

Recipe adapted from Southern Living, August 2014

www.southernliving.com/food

JASMINE BUTTERMILK PANNA COTTA WITH BERRY SAUCE

1 teaspoon unflavored gelatin

1 tablespoon cold water

2 cups cream

1/2 cup sugar

1 (3 inch) orange peel strip, white part removed

3 tablespoons jasmine tea

1 vanilla bean

2 cups whole buttermilk

1/8 teaspoon salt

berry sauce (recipe to follow)

Sprinkle gelatin over cold water, let stand 10 minutes. Meanwhile, combine cream, sugar and orange peel in a medium saucepan over medium heat. Split vanilla bean, scrape seeds into cream mixture and place bean in mixture.

Cook over medium heat, stirring constantly, 5 minutes or just until mixture begins to boil. Remove from heat, immediately stir in gelatin mixture until smooth. Let stand for 5 minutes.

Discard tea leaves and vanilla bean. Stir in buttermilk and salt. Strain into a heatproof glass measuring cup. Divide among 8 glasses. Cover and chill for 24 hours. Serve with berry sauce.

BERRY SAUCE

6 ounces fresh raspberries

3/4 cup coarsely chopped fresh strawberries

2 tablespoons sugar

1 1/2 teaspoons fresh lemon juice

1/4 teaspoon vanilla bean paste

Coarsely mash 3/4 cup raspberries, strawberries, sugar, lemon juice and vanilla bean paste in a bowl, let stand for 30 minutes. Stir in remaining raspberries just before serving.

Enjoy!

Recipe adapted from Southern Living, March 2013

www.southernliving.com/food

LEMON EARL GREY SQUARES

CRUST

cooking spray

1 1/4 cups flour

1/3 cup powdered sugar

2 Earl Grey tea bags, divided

1/8 teaspoon salt

8 tablespoons chilled butter, cut into pieces

FILLING

1/4 cup fresh lemon juice

1 cup granulated sugar

2 tablespoons flour

1/2 teaspoon baking powder

2 teaspoons grated lemon rind

3 eggs

1 tablespoon powdered sugar

Heat oven to 350F.

TO PREPARE CRUST

Line an 8-inch square baking pan with foil, that extends 2 inches beyond the sides, coat foil with cooking spray.

Combine flour, powdered sugar, 1 teaspoon of tea leaves from 1 tea bag (discard remaining tea in bag), and salt in a bowl, cut in butter until mixture resembles coarse meal. Press into the bottom of prepared pan. Bake for 15 to 19 minutes or until lightly browned.

TO PREPARE FILLING

Place juice in a medium microwave-safe bowl. Microwave on HIGH for 30 seconds. Add remaining 1 tea bag to juice, cover and steep for 5 to 10 minutes. Squeeze juice from tea bag into bowl, discard tea bag. Combine granulated sugar, 2 tablespoons flour and baking powder in a bowl. Add rind and eggs to juice, stir with a whisk until combined. Add sugar mixture to juice mixture, stir with a whisk until well combined.

Remove crust from oven, pour filling onto hot crust. Bake for 20 to 23 minutes or until set. Cool in pan on a wire rack for 30 minutes. Remove from pan by lifting foil. Remove foil, cut into bars, sprinkle with 1 tablespoon powdered sugar.

Enjoy!

Recipe adapted from Cooking Light, June 2012

www.cookinglight.com/

CREAMY SMOKED TROUT WITH APPLE AND HORSERADISH ON CRISP BROWN BREAD and ROQUEFORT CHEESECAKE WITH PEAR PRESERVES AND PECANS and THREE ONION DIP and PECAN BARS and GRAND MARNIER BROWNIES

25 Tuesday Nov 2014

Posted by Ceri Wilkin in Appetizers, Dessert, Entertaining, Recipes

≈ Leave a comment

Tags

anchovy, bars, brownies, cheesecake, dip, grand mariner, greek yogurt, horseradish, onion, pear preserves, pecan, Roquefort, smoked trout

There were several gatherings around town, collecting non-perishable food items for the Chase Family Foundation, helping toward their goal to give 2 large bags to each of 75 homebound seniors. I held a Peanut Butter drive, served appetizers and beverages and was extremely thankful for every single person who donated to the cause, and to the volunteers who packed and readied the 40 pound bags for donation.

CREAMY SMOKED TROUT WITH APPLE AND HORSERADISH ON CRISP BROWN BREAD

11 ounces smoked trout, coarsely flaked

1 green apple, peeled, cored, and finely chopped

1 cup finely chopped celery

1/4 cup finely chopped fresh chives

1/2 cup sour cream

1/2 cup mayonnaise

1 1/2 tablespoons fresh lemon juice

1 tablespoon prepared horseradish sauce

1 loaf brown bread, lightly toasted and cut into triangles

Mix trout, apple, celery and chives in a large bowl to blend. Whisk sour cream, mayonnaise, lemon juice, and 1 tablespoon of horseradish in a small bowl to blend. Fold in horseradish sauce. Season to taste with salt, pepper and more horseradish if desired.

Transfer trout mixture to a serving bowl and place on platter. Surround with toasts and serve.

Enjoy!

Recipe adapted from Epicurious

www.epicurious.com › recipes & menus

ROQUEFORT CHEESECAKE WITH PEAR PRESERVES AND PECANS

1/2 cup pecan halves

2 (8-ounce) packages cream cheese, softened

1 (8-ounce) package Roquefort cheese, chopped

1/2 cup sour cream

2 tablespoons chopped fresh chives

1 tablespoon chopped fresh parsley

2 eggs

2 tablespoons flour

1/2 jar pear preserves

Crackers, seedless grapes and assorted vegetables to serve

Heat oven to 350F.

Bake pecans in a single layer in a shallow pan, 8 to 10 minutes or until lightly toasted and fragrant, stirring halfway through. Reduce oven temperature to 325F.

Beat cream cheese, Roquefort, sour cream, chives and parsley at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition, fold in flour. Spoon cheese mixture into a lightly greased 7-inch springform pan.

Bake for 1 hour or until set. Run a knife around outer edge of cheesecake to loosen from sides of pan. Let cool in pan on wire rack for 30 minutes. Cover and chill for 8 hours.

Remove sides of pan. Transfer cheesecake to a platter, and spoon preserves over the top, sprinkle with pecans. Serve with crackers, grapes and assorted vegetables if desired.

Recipe adapted from Southern Living, December 2011

www.southernliving.com/food/kitchen-assistant

THREE ONION DIP

2 tablespoons plus 1 teaspoon vegetable oil

2 onions, thinly sliced

2 anchovy fillets, drained

4 garlic cloves, minced, divided

4 green onions, chopped

salt and freshly ground black pepper

1/3 cup mayonnaise

1/3 cup plain Greek yogurt

1/3 cup sour cream

1 tablespoon chopped fresh chives

1 teaspoon Worcestershire sauce

Potato chips for serving

Heat 2 tablespoons of oil in a medium skillet over medium-low heat. Add onions, anchovies and 1 tablespoon of garlic. Cook, stirring often, until onions are golden brown and softened, 40 to 45 minutes. If onions start to burn or stick, reduce heat and add water a splash at a time, scraping up browned bits. Let cool, then finely chop.

Meantime, heat a dry medium skillet, over medium-high heat. Toss green onions and garlic, with remaining 1 teaspoon of oil, season with salt and pepper. Cook, stirring, until browned, about 5 minutes. Let cool.

Mix onion mixture, green onion mixture, mayonnaise, yogurt, sour cream, chives, and Worcestershire in a medium bowl. Season with salt and pepper. Serve with potato chips.

Enjoy!

Recipe adapted from Bon Appetit, September 2014

www.bonappetit.com/recipes

PECAN BARS

3/4 cup butter, softened

3/4 cup sugar

2 eggs

1 tablespoon lemon zest

3 cups flour

1/2 teaspoon baking powder

Pecan topping (recipe follows)

In a large bowl, beat butter and sugar at medium-high speed with an electric mixer until creamy. Add eggs and lemon zest, beating until combined. In a medium bowl, combine flour and baking powder, sift. Gradually add to butter mixture, beating until combined. Wrap dough in plastic wrap, chill for at least 30 minutes.

Heat oven to 375F. Spray 2 (9 by 9) inch baking pans with nonstick baking spray. Press dough evenly into bottom of prepared pans. Prick dough with a fork. Bake for 12 to 15 minutes, or until dough just begins to brown around the edges.

Reduce oven temperature to 350F. Spread pecan topping evenly over prepared crust. Bake for 30 minutes, or until golden brown. Cool completely before cutting into bars to serve.

PECAN TOPPING

1 cup butter

1 cup brown sugar

1 cup honey

3 cups chopped pecans

1/4 cup whipping cream

In a large saucepan, combine butter, brown sugar and honey. Bring to a boil over medium-high heat, boil for 5 minutes, stirring constantly. Remove from heat. Cool for 10 minutes. Stir in pecans and cream.

Enjoy!

Recipe adapted from Paula Deens Christmas, 2008

www.pauladeen.com/‎

GRAND MARNIER BROWNIES

1 box of brownie mix

1/4 cup Grand Marnier liqueur

1 tablespoon grated orange peel (from 2 large oranges)

Make brownie batter according to package directions, substituting liqueur for water. Stir in grated orange peel. Spread in prepared pan and bake. Cool then cut into squares.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, October 2003

www.arkansasonline.com/news/features/food/

SWEET AND SALTY GRANOLA ENERGY BARS – FAYETTEVILLE PILATES AND BARRE – RECIPEDOODLE WEDNESDAY

28 Wednesday May 2014

Posted by Ceri Wilkin in bars and cookies, Breakfast & Brunch, Recipes

≈ Leave a comment

Tags

bars, coconut, energy, granola, peanut butter, rolled oats, Uncategorized

Sometimes we need a little something, other than sheer determination, to get us through the day and all we have going on. We try and get enough sleep, exercise, reduce our stress levels, and of course eat right.

SWEET AND SALTY GRANOLA ENERGY BARS

1/3 cup plus 2 teaspoons coconut oil
2 cups old-fashioned rolled oats
1 1/2 cups whole wheat flour
3/4 cup turbinado sugar
1/2 teaspoon ground cinnamon
1 teaspoon salt
1/2 cup honey
1/2 cup crunchy peanut butter
2 eggs
1 1/2 teaspoons vanilla extract

Heat oven to 350F.
Coat a 9 by 13 inch baking pan with 2 teaspoons of coconut oil. In a large bowl, combine oats, flour, sugar, cinnamon and salt.
In a medium bowl, combine honey, peanut butter and remaining 1/3 cup coconut oil. Whisk in eggs and vanilla. Stir egg mixture into oat mixture until combined. Spread the batter in the pan, press to compact.
Bake until golden brown, about 35 minutes. Let stand 10 minutes, before cutting into bars.
Enjoy!

Inside Out S’mores Brownies

23 Friday May 2014

Posted by Ceri Wilkin in Dessert, Recipes, Summer

≈ Leave a comment

Tags

bars, brownies, camping, chocolate, graham crackers, marshmallow, smores

Although the first day of Summer is officially June 21st, we already want eats that are most enjoyed during the fiery temperatures of our warmest season.

These s’mores Brownies may not be cooked over the blaze of an outdoor fire, but they still evoke fun memories of vacations past, and are every bit as delicious as those that are heated to gooey perfection over the coals.

Inside Out S’mores Brownies

1 cup butter

4 ounces semi-sweet chocolate, chopped

2 cups sugar

4 eggs

2 teaspoons vanilla

1 1/2 cups flour

9 honey graham cracker squares

1 cup small marshmallows

Heat oven to 350F.

Line a 11 by 7 inch baking pan with parchment paper, lightly grease.

In a medium saucepan melt butter and chocolate over low heat. Remove from heat. Stir in sugar, eggs and vanilla until combined. Stir in flour.

Spread half the batter in the prepared pan. Top with graham crackers, sprinkle with marshmallows (dont let them touch the sides of the pan).

Carefully spread the remaining batter on the marshmallows and graham crackers, covering them completely.

Bake for 30 to 35 minutes or until set.

Cool completely on a wire rack. Cut into bars.

Enjoy!

Recipe adapted from Better Homes and Gardens, February 2012

www.bhg.com/recipes/‎

EXTRA FUDGY RASPBERRY SWIRL BARS

23 Sunday Mar 2014

Posted by Ceri Wilkin in Dessert

≈ Leave a comment

Tags

bars, brownies, chocolate, raspberry, semi-sweet, snack, white

A friend made raspberry preserves from the wild raspberries her and her family had picked at their lake property. After spreading the delicious jam on toast and biscuits, I had enough left over to bake these delectable bars.

EXTRA FUDGY RASPBERRY SWIRL BARS

1 (12 ounce) package of semi-sweet chocolate chips
3/4 cup butter
1 1/2 cups sugar
1 tablespoon vanilla
3 eggs
1 1/2 cups flour
1/4 teaspoon salt
1/2 to 1 cup white chocolate chips
1/3 cup raspberry preserves

Heat oven to 350F.
Melt chocolate chips and butter in a saucepan over low heat, stirring occasionally, 5 to 8 minutes or until smooth. Remove from heat, stir in sugar and vanilla. Stir in eggs, one at a time, mixing well after each addition. Stir in flour and salt, mix just until flour is moistened. Stir in white chocolate chips.
Spread batter into greased 13 by 9 inch baking pan. Drop spoonfuls of preserves on batter and gently pull a knife through batter and preserves to create a swirled effect.
Bake for 30 to 35 minutes, or until bars just begin to pull away from the sides of the pan. Cool completely. Cut into bars.
Enjoy!

Recipe adapted from Land O’Lakes
www.landolakes.com/…/extra-fudgy-raspberr…‎

CARAMEL CHOCOLATE CHIP COOKIE BARS

31 Friday Jan 2014

Posted by Ceri Wilkin in Dessert

≈ Leave a comment

Tags

bars, caramel, chocolate, cookie, sweet

Mornings in our house seem to be relaxed but rushed all at the same time.
My husband is usually sitting at the table, drinking coffee, leisurely eating his breakfast of eggs or yogurt and reading one of the 3 newspapers we subscribe to, while the rest of us are madly making breakfast (me) eating breakfast (kids), issuing reminders to brush teeth, wash faces, pick up rooms and discussing after school activities. Usually it’s a busy, purposeful time, but not too harried.
However – on a recent morning, the kids were arguing, I was frustrated, and after numerous mornings of almost being late to school (we live 5 minutes down the road), I told the kids the car was leaving at 7:45am and if they wanted a ride to school to be sitting in the back seat with their seat belts fastened. The boys were dropped off in front of the school, but my daughter, who with casual and deliberate slowness, took her time to complete her morning routine, was left at home.
I arrived back to a sobbing girl (because she had GT class first thing, loves it and didn’t want to miss it) and a supportive husband (I thought I might pass him driving her to school while I was on my way home from dropping off the boys, but he stood strong and firm).
After our morning walk (with a slight detour past the school), meeting a friend for coffee, and cleaning the house, I made these Caramel Chocolate Chip Bars, as I thought we all could use a little sweetness in our day.
Driving away that morning was one of the hardest things I have ever done as a mother, but the next morning, and each morning since, has been smooth and the kids have been timely.

CARAMEL CHOCOLATE CHIP COOKIE BARS

Heat oven to 350F.
Whisk together 1 1/2 cups of flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Beat 1 1/2 cups of light brown sugar and 3/4 cup butter, softened, at medium speed with an electric mixer until fluffy.
Add 2 eggs, 1 at a time, beating until blended after each addition. Add 1 1/2 teaspoons of vanilla extract, beating until blended. Gradually add flour mixture, beating at low speed until just blended. Stir in 1 cup of milk chocolate morsels just until combined. Spread batter in a lightly greased 7 by 11 pan. Microwave 1/2 cup caramel bits and 2 tablespoons of heavy cream for 2 minutes, or until melted, stirring at 30 second intervals. Pour caramel mixture over batter and gently swirl with a knife. Bake for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Cool completely before cutting.
Enjoy!

Recipe adapted from Southern Living, October 2013
www.southernliving.com/food/‎

EASY CHOCOLATE CHIP BARS

08 Wednesday Jan 2014

Posted by Ceri Wilkin in Dessert

≈ Leave a comment

Tags

bars, chocolate chip

In the snow days immediately following the Christmas break – I felt like I was also still on holiday. I slept in and baked and lay around reading to the kids – all thoughts of paying bills, writing thank you notes and catching up on other recently neglected tasks were forgotten.
A friend called in for a brief visit – her car is obviously not a REAR-wheel drive – and I served these chocolate chip bars to the kids. Her son told her later “Mom, this tastes like a piece of heaven!!!!
Thankfully I was able to indulge in some girl time, as later that afternoon my husband dropped off 3 extra kids, a couple of pizzas and left to have dinner with friends at James at the Mill www.jamesatthemill.com/‎

EASY CHOCOLATE CHIP BARS

1 cup butter, softened
1 cup brown sugar
2 teaspoons vanilla
2 cups flour
1/8 teaspoon salt
8 ounces semi-sweet chocolate chips
1 cup white chocolate chips

Heat oven to 350F.
Beat butter and sugar with an electric mixer on medium speed until well blended.
Add flour and salt, mix well. Stir in semi-sweet and white chocolate chips. Press mixture into a 15 by 10 inch baking pan (I made half of the recipe and used a 7 by 11 inch baking pan).
Bake for 20 to 25 minutes (I baked my smaller pan for 15 to 20 minutes), or until lightly browned.
Cool for 5 minutes. Cut into bars while still warm.
Enjoy!

Recipe adapted from Food and Family, Fall 2006
www.kraftrecipes.com/foodfamilyarchive/foodandfamilyarchivelanding….‎

FRENCH LAVENDER POUND CAKE and BLUE CHEESE AND ONION DIP WITH LAVENDER and LEMON LAVENDER BARS and LAVENDER AND HONEY SHORTBREAD

07 Tuesday Jan 2014

Posted by Ceri Wilkin in Appetizers, Dessert, Dips

≈ Leave a comment

Tags

bars, blue cheese, cake, cookies, lavender, lemon, onion, pound, shortbread, sugar

A friend organized an evening out with a group of fabulous ladies, for a Holiday Boutique show. I was amused at the entry fee and the available bar, but shopping is definitely more fun with friends and a glass of chardonnay.
I discovered a booth that sold spices, and was immediately entranced. Following a fascinating conversation with the owners, about food and offering suggestions of local restaurants they should try, I purchased lavender and vanilla sugar, fabulous smoked paprika, and curry powder.
I was very excited to try the latest additions to my cooking arsenal, and baked loaves of French Lavender Pound Cake – one to keep and one to share with a friend.
I have also shared the Blue Cheese and Onion Dip with Lavender, Lemon Lavender Bars and the Lavender Shortbread, food is also definitely more fun with friends and a glass of chardonnay.

FRENCH LAVENDER POUND CAKE

1/2 cup lavender sugar
1 teaspoon lavender buds
4 eggs
1 cup unsalted butter
3/4 cup sour cream
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sugar
1 tablespoon vanilla
1 teaspoon grated lemon peel
1 cup powdered sugar
1 tablespoon butter, melted
3 to 4 teaspoons of lemon juice

Heat oven to 325F.
Process the lavender sugar and lavender buds in a food processor (it will be like powdered sugar). Let the eggs, 1 cup of butter and sour cream stand at room temperature for 30 minutes. Grease and flour 2 loaf tins, set aside.
In a medium bowl, stir flour, baking powder, baking soda and salt. Set aside. In a large bowl, beat the lavender sugar mixture, sugar, 1 cup of butter and vanilla with mixer on high speed until light and fluffy, about 4 minutes, scraping sides frequently.
Add eggs, one at a time, beating on medium speed 20 to 30 seconds after each addition. Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition until just combined. Stir in lemon peel. Spread in pans. Bake 45 minutes.
Cool completely.
Mix powdered sugar, 1 tablespoon butter and lemon juice.
Spoon over cake.
Enjoy!

Recipe adapted from The Spice Market
www.spicemarkettogo.com/‎

BLUE CHEESE AND ONION DIP WITH LAVENDER

2 tablespoons of olive oil
2 tablespoons of butter
2 leeks, chopped
1 onion, chopped
pinch of sugar
1/2 cup mayonnaise
1/2 cup sour cream
3/4 cup crumbled blue cheese
black pepper
1 tablespoon lavender, chopped fine

Heat the olive oil and butter in a skillet, cook the leeks and onion for about 10 minutes, over medium-low heat. Add the sugar and continue to cook, stirring occasionally until browned, about 15 more minutes. Remove from the heat and cool.
In a bowl, blend together the mayonnaise and sour cream. Add blue cheese, lots of black pepper and lavender. Gently combine then stir in the onion mixture.
Enjoy!

Recipe adapted from Fresh Approach to Cooking
freshcatering.blogspot.com/2005/…/blue-cheese-and-onion-dip-with.htm…‎

LEMON LAVENDER BARS

1 cup flour
1/3 cup confectioners’ sugar, plus more for dusting
1/4 cup cornstarch
3/4 teaspoon salt
1 stick butter, cold and cut into small pieces
1 teaspoon dried lavender
1 cup sugar
3 eggs, plus one egg yolk
1/2 cup fresh lemon juice
zest of 1 lemon

Heat oven to 350F.
Line an 8 inch square baking pan with parchment, leaving a 2 inch overhang.
In a food processor, pulse 3/4 cup flour, confectioners’ sugar, cornstarch and 1/2 teaspoon salt to combine. Add butter and lavender, and pulse until the mixture resembles coarse crumbs.
Transfer the dough mixture to the prepared pan, press down to form the crust.
Bake dough until set and golden brown, 20 to 25 minutes. Remove from the oven and set aside.
Reduce the oven temperature to 325F.
In a bowl, using an electric mixer on medium speed, beat sugar, eggs, and yolk until pale yellow. Beat in lemon juice and zest, and remaining flour and salt, until well combined. Pour filling over the still warm crust and bake until filling is set, about 20 minutes. Remove pan from oven and let cool to room temperature, then refrigerate for at least an hour. (I seem to remember the lemon bars were still a bit gooey after cooking, so they may benefit from a longer oven time).
To serve, use the parchment overhang to lift the dessert from the pan. Dust the top with confectioners’ sugar and cut into squares.
Enjoy!

Recipe adapted from Country Living, October 2013
www.countryliving.com/recipefinder/‎

LAVENDER AND HONEY SHORTBREAD

1 cup plus 2 tablespoons flour
1 1/3 cups confectioner’s sugar, divided
2 tablespoons cornstarch
1/2 cup butter, at room temperature, cut into chunks
2 tablespoons honey
1 teaspoon dried lavender
1 1/2 teaspoons vanilla extract, divided
2 tablespoons cream

Heat oven to 300F.
Mix flour, 1/3 cup of the confectioner’s sugar and cornstarch in food processor. Add butter and pulse until coarse crumbs form. Add honey, lavender and 1 teaspoon of the vanilla. Cover and pulse until the dough pulls away from the bowl.
Place dough in a greased tart pan (I made half of the recipe and used two 4 1/2 inch tart pans). Press the top to form a smooth, even layer. Pierce the dough with a fork (I forgot to do this).
Bake for 25 to 30 minutes (I baked my smaller ones for 20 minutes). Place the pan on a wire rack to cool.
Mix the remaining confectioner’s sugar, vanilla and cream in a small bowl, until well blended and smooth. Drizzle over the cooled shortbread.
Enjoy!

Recipe adapted from Mc Cormick Gourmet Collection
www.mccormick.com/gourmet‎

Recipe Doodle

Tag Archives: bars

SWEET TEA AND LEMONADE CAKE and JASMINE BUTTERMILK PANNA COTTA WITH BERRY SAUCE and LEMON EARL GREY SQUARES

CREAMY SMOKED TROUT WITH APPLE AND HORSERADISH ON CRISP BROWN BREAD and ROQUEFORT CHEESECAKE WITH PEAR PRESERVES AND PECANS and THREE ONION DIP and PECAN BARS and GRAND MARNIER BROWNIES

SWEET AND SALTY GRANOLA ENERGY BARS – FAYETTEVILLE PILATES AND BARRE – RECIPEDOODLE WEDNESDAY

Inside Out S’mores Brownies

Inside Out S’mores Brownies

EXTRA FUDGY RASPBERRY SWIRL BARS

EASY CHOCOLATE CHIP BARS

FRENCH LAVENDER POUND CAKE and BLUE CHEESE AND ONION DIP WITH LAVENDER and LEMON LAVENDER BARS and LAVENDER AND HONEY SHORTBREAD