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Easy Kentucky Butter Cake

Kentucky Butter Cake

This cake recipe always tastes better the next day as the butter in the cake makes the texture moister when it sits overnight. The texture of this cake recipe is dense almost like a pound cake. The best part about this butter cake recipe apart from its buttery taste is the cream cheese glaze that soaks right into the cake to make it even moister and then topped with some crunchy nuts and toasted coconut that is slightly browned until golden.

Prep Time: 10 minutes Cook Time: 60-65 minutes Total Time: 1 hour 10 minutes
Serving: 10-12


3 cups flour
2 sticks butter, room temperature
4 ounces cream cheese, room temperature
1 cup buttermilk
1 cup brown sugar
1 cup white sugar
4 eggs, large
1 tablespoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt

For the Crunch Topping:
1 stick butter, room temperature
1 cup cream cheese, room temperature
3 cups confectioners sugar
2 cups toasted coconut
2 cups chopped almonds
1 teaspoon vanilla
milk to thin
Read more... )
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No-churn Meyer Lemon Ice Cream

lemon ice cream

This Meyer lemon ice cream is like a bowl of sunshine – bright with citrus flavour, creamy and refreshing.
If you’d like a lighter version, you could use 2 cups of 10% cream and omit the 35% cream. Obviously, the end product will not be as creamy.

Regular lemons can be used in place of Meyer lemons, if Meyers are not in season.

250 Calories 10 Minutes SERVINGS: 6


1 cup cream (10%, half and half)- 237 ml
whipping heavy cream (1 cup 35%)
1 cup white sugar - 202g
2 tablespoons lemon zest
1/3 cups Meyer lemon juice (fresh, about 4 small Meyer lemons) - 81g


In a large bowl with an electric mixer or the bowl of a stand mixer, combine the 10% and 35% cream. Beat at medium-high speed until cream starts to thicken a bit, 4-5 minutes. Add sugar and beat until incorporated. Add lemon juice and zest and mix until combined.

Pour into an 8-inch square cake pan or a 9 x 5-inch loaf pan. Cover tightly with plastic wrap and then a layer of aluminum foil (to hold the plastic tight) and freeze until firm, about 24 hours.


Calories 250
Sodium 1% 20mg
Fat 17% 11g
Protein 4% 2g
Carbohydrates 12% 37g
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Dakota Peach Kuchen

dakota peach kuchen

Makes two 9-inch kuchens

The dough will need 2 hours to rise plus 1 hour to chill in the refrigerator. Follow recipe for dark pans; if using light pans, increase the baking time in step 7 to 55 – 60 min.


For the Crust

1 c.whole milk

2 large eggs

2 and 1/2 c. all-purpose flour

1 tbls. sugar

2 tsp. instant or rapid-rise yeast

2 tsp. salt

8 tbls. unsalted butter, cut into 8 pieces and softened

Fruit and Custard

1 pound fresh peaches, peeled, halved, pitted and cut into 1/2 inch wedges or 12 oz. frozen, sliced peaches, thawed

2 tbls. plus 3/4 c. sugar

1 large egg plus 1 large yolk

1/4 tsp. salt

1 and 1/4 c. heavy cream

4 tbls. unsalted butter, cut into 4 pieces

1/2 tsp. vanilla extract

1/4 tsp ground cinnamon


1. For the Crust: Grease large bowl. Whisk milk and eggs in 2-cup liquid measuring cup until combined. Using stand mixer fitted with dough hook, mix flour, sugar, yeast, and salt on medium-low speed until combined, about 5 seconds. With mixer running, slowly add milk mixture and knead until dough forms, about 1 minute.

2. With mixer still running, add butter 1 piece at a time until incorporated. Continue kneading until dough clears sides of bowl but still sticks to the bottom, 8 – 12 minutes (dough should be soft and sticky).

3. Transfer dough to greased bowl, cover with plastic wrap and let rise on counter until doubled in size, about 1 hour. Punch down dough and divide into 2 equal balls. Wrap each ball in plastic, transfer to refrigerator, and let rest for at least 1 hour or up to 24 hours.

4. Grease two dark colored 9″ round cake pans. Roll chilled doughs into 2 9″ discs on lightly floured counter. Transfer to prepared pans, pushing dough to edge of pans. Cover pans loosely with plastic and let rise on counter until puffy, about 1 hour. Adjust oven rack to middle position and heat oven to 350 degrees.

5. For the Fruit and Custard: Meanwhile, toss peaches with 2 tbls. sugar in a bowl, then transfer to colander set in sink, let sit for 25 minutes. Whisk remaining 3/4 c. sugar, egg and yolk, and salt in medium bowl until combined. Heat cream in medium saucepan over medium heat until just beginning to simmer.

6. Slowly whisk hot cream into egg mixture. Transfer cream mixture back to saucepan and cook over medium-low heat, stirring constantly, until mixture thickens and coats back of spoon, 3-5 minutes. Strain custard through fine-mesh strainer set over medium bowl. Whisk in butter and vanilla and transfer to refrigerator to cool until dough is ready. (Custard can be made up to 24 hours in advance but does not need to be fully chilled before going into crust.)

7. Leaving 1 inch border all around, press down centers of doughs with bottom of dry measuring cup to deflate and create wells for peaches and custard. Arrange peaches, evenly spaced, in circular pattern in depressed dough bottoms, avoiding border. Pour custard evenly over peaches in each pan, about 1 cup per pan (you may have a few tablespoons extra). Sprinkle with cinnamon. Bake until crusts are golden and centers jiggle slightly when shaken, 35-40 minutes, switching and rotating pans halfway through baking. Let cool completely. Remove kuchens from pans using flexible spatula. Slice and serve.
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Spicy Ginger & Apple Self-Saucing Pudding

Prep:20 min COOK:55 min

Arm yourself with a spoon and a bowl of this comforting pudding. It’s full of warming ginger and juicy apple chunks, making easy to battle those chilly winter nights.


800g (approx. 4) granny smith apples
1/4 cup (55g) caster sugar
150g butter, melted (7 T)
1 ¼ cups (190g) self-raising flour
1/4 cup (55g) firmly packed brown sugar
1 tsp ground cinnamon
1 tsp ground ginger
60g crystallised ginger, finely sliced
½ cup (125ml) milk
1 egg
2 tablespoons golden syrup (corn syrup might work)*

1 cup (150g) lightly packed brown sugar
1 tsp corn flour
20g butter, room temperature (~ 1.5 T)
2 teaspoons Queen Vanilla Bean Paste
1 3/4 cups (435ml) boiling water

Method - Pudding

Peel and core the apples, cutting each apple into 8 wedges. In a frying pan over medium-high heat, cook apples, caster sugar and 50 grams of the butter, turning occasionally, until caramelised (approximately 7-8 minutes). Set aside to cool.

Preheat oven to 180C (fan forced) (356 F). Grease a 2 litre ovenproof dish and spoon in apple mixture.

Combine flour, brown sugar, cinnamon, ground ginger and crystallised ginger in a bowl. Add milk, egg, golden syrup and remaining butter (100g) and stir until smooth. Spoon batter over apples, spreading to cover.

Method - Sauce

In a medium bowl, mix together brown sugar and corn flour. Add butter, Vanilla Bean Paste, salt and boiling water. Stir until butter has melted and mixture is combined. Gently pour over pudding batter, being sure to leave at least 2cm of room at the top of the baking dish. Bake for 45 minutes and serve warm with ice cream.

*recipe - Golden Syrup
This is an inverted syrup (which is one of the things that seem to be sold as "golden syrup"). Recipe that works for me: cook 1:1 (by weight) sugar and water for ~1h at 80-90°C with the juice of one lemon per litre water, then boil it down to ~118°C (gives a light golden color, a thin honey like viscosity)
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Creamy Lemon Squares

The lemon bars of your dreams take just 15 minutes of prep: Stir together a mere three ingredients to create a sunny, puckery filling for a buttery shortbread crust.



1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1/2 cup confectioners' sugar, plus more for dusting
1/4 teaspoon salt
1 cup all-purpose flour, (spooned and leveled)

4 large egg yolks
1 can (14 ounces) sweetened condensed milk
3/4 cup fresh lemon juice (from about 3 lemons)


Preheat oven to 350 degrees.
Butter an 8-inch square baking pan.
Line bottom with parchment paper, leaving an overhang on two sides; butter paper.

Make crust:
Using an electric mixer, beat butter, sugar, and salt until light and fluffy.
Add flour, and mix on low just until combined.
Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork.
Bake until lightly golden, 15 to 20 minutes.

Make filling:
In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth.
Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes.
Cool completely in pan.
Refrigerate until filling is firm, about 2 hours or up to 3 days.
Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.
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Creamy Lime Squares

Preparation time: 15 minute(s) Cooking time: 12 minute(s)
Number of servings (yield): 16

A citrusy dessert is perfect for a nice warm day. The squares were creamy and sweet but also tart at the same time – and the serving size just right!


The Crust
4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for pan
2/3 cup almond flour or ground nuts (any you prefer)
1 cup (4 ounces) graham-cracker crumbs
1/4 cup sugar
1 tablespoons grated lime zest

The Filling
2 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup fresh lime juice (around 5 medium limes)
2 tablespoons fresh lemon juice (around 1 medium lemon)


Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. (This step is important because it will make it easy for you to remove the parchment paper later.)
Line bottom with parchment paper, leaving a 2-inch overhang on two sides.

Whisk almond flour/ground nuts with graham-cracker crumbs, sugar, and zest.
Mix in butter.
Press mixture into bottom and 1 inch up sides of prepared pan.
Bake until lightly browned, 8 to 12 minutes.
Cool crust, 30 minutes.

In a large bowl, whisk together egg yolks and condensed milk.
Add lime juice and lemon juice; whisk until smooth.
Pour filling into cooled crust; carefully spread to edges.

Bake until set, about 15 minutes.
Cool in pan on rack; then chill at least 1 hour before serving.
Using parchment paper overhang, lift out of pan, and transfer to a cutting board.
With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut.

Recipe adapted from and photo courtesy of: Red Black Apron
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Old Fashioned Rice Pudding

2/3 c. Minute Rice
2 3/4 c. milk
1/3 c. sugar
1 tbsp. butter
1/2 tsp. salt
1/2 tsp. vanilla
1/4 tsp. nutmeg
1/2 c. raisinsRead more... )

Microwave Old Fashioned Rice Pudding
6 servings 45 min

2 cups L/O cooked rice
3 eggs, beaten
1/3 cup sugar
1/4 tsp salt (optional)
2 cups milk
1/2 cup raisins
1 tsp vanilla extract
1/4 tsp cinnamon or nutmeg
Read more... )

Creamy Rice Pudding (Microwave)
Prep Time: 10 mins Total Time: 45 mins Servings: 10

"This is a delicious, creamy version of rice pudding that I got many years ago. It is good warm or chilled. Note: I made this is a 700-watt microwave, newer MWs are stronger and will require less time."
Prep Time: 10 mins Total Time: 45 mins Servings: 10

1 cup water
1/2 cup raw long grain rice
1 dash salt
3 tablespoons butter
2/3 cup sugar
3 cups milk
2 large eggs
1 teaspoon vanilla extract
cinnamon (optional)Read more... )

Crazy Cake

Jun. 14th, 2017 01:35 am
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Depression Era Crazy Cake

This recipe goes as far back as the Great Depression, a time when certain ingredients were very expensive, so substitutions had to be made in order to continue making and enjoying the dishes people loved. While most cakes are made with milk, eggs and butter, these ingredients were difficult to come by in the 1930s, so people got creative and came up with a way to make a decadent, moist, fluffy chocolate cake.

This chocolate cake is just as good, if not better than one stuffed to the brim with butter, milk and eggs. The fact that the cake itself is vegan should have everyone with an intolerance for eggs or dairy products jumping for joy and, though we put butter in our frosting, you could just as easily use non-dairy butter to keep the whole recipe dairy-free.
Recipe adapted from Our Heritage Of Health

Depression Era Crazy Cake

1 hour 30 minutes to prepare serves 8-10


● 2 cups all‐purpose flour
● 1 1/4 cups sugar
● 1 1/4 cups water
● 1/2 cup vegetable oil
● 1/3 cup unsweetened cocoa powder
● 1 tablespoon apple cider vinegar
● 1 tablespoon coffee, optional
● 1 1/2 teaspoons vanilla extract
●1 1/2 teaspoons baking soda
● 3/4 teaspoon salt
Read more... )

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Cherry Dump Cake in a Slow Cooker

You'll need:
1 large can of cherry pie filling
1 box yellow cake mix
1 stick butter, melted

To make the dump cake, simply line the bottom of the slow cooker with a large can of cherry pie filling. Dump a box of yellow cake mix on top, and pour a melted stick of butter over the top. Set on high for 3 hours.

For an extra-delectable treat, The Magical Slow Cooker recommends adding some white chocolate morsels (chips) to the mixture.

Now comes the difficult part: waiting! Find something to distract you for a few hours, and try not to let the delicious smell of the slow cooker tempt you into eating the dump cake early. Once it's ready, just scoop out and enjoy! We love this cake served with vanilla ice cream.

You can also make your own pie filling using frozen or fresh cherries, which allows you to control the sweetness:

4 cups pitted cherries
1 cup sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
Heat the cherries in a saucepan until the juices begin to release. If you are using frozen cherries, simply thawing them will do the trick. Add the sugar, cornstarch and lemon juice and combine well. Stir constantly over low heat until the filling is thickened.

cherry pie in slow cooker
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Grandma’s Old Fashioned Custard Style Rice Pudding


4 eggs

3/4 cup sugar

3 cups milk

1 cup heavy cream

2 tsp vanilla

1 1/2 tsp cinnamon

3 cups cooked, cooled, rice (leftover rice works great!)

1 cup raisins


Preheat oven to 350 degrees F.

Beat the eggs and sugar together. Slowly pour in the milk and cream and mix well. Add the vanilla and cinnamon and mix well. Add the rice and raisins and stir to combine. Pour mixture into a greased casserole dish.

Place the filled casserole dish inside a larger, oven-proof dish. Add about 2 inches of water to the larger pan (or enough to fill about halfway up the side of the rice pudding dish). This method will help the pudding to have a custard texture.

Bake for 30 minutes. Gently stir. Bake for an additional 30 minutes or until a knife inserted comes out clean. Serve warm.

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Coffee-Chocolate Layer Cake With Mocha-Mascarpone Frosting

As if this chocolate layer mocha cake wasn't enough, it's made with strong coffee and mascarpone cheese. You have been warned.



2 cups cake flour
3/4 cup natural unsweetened cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 cups (packed) golden brown sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1 cup buttermilk
4 teaspoons instant espresso powder dissolved in 3/4 cup hot water

1/3 cup natural unsweetened cocoa powder
1 tablespoon instant espresso powder
1 1/2 cups chilled heavy whipping cream, divided
1 1/3 cups sugar
2 8-ounce containers chilled mascarpone cheese
Bittersweet chocolate curls (optional)


Position rack in center of oven; preheat to 325°F. Generously butter two 9-inch cake pans with 2-inch-high sides; dust with flour, tapping out any excess. Line bottom of pans with parchment paper.

Sift 2 cups cake flour, cocoa, baking soda, and salt into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add brown sugar and beat until well blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Add flour mixture in 3 additions alternately with buttermilk in 2 additions, beating just until blended after each addition. Gradually add hot espresso-water mixture, beating just until smooth.

Divide batter between pans; smooth tops. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on rack 15 minutes. Run small knife around sides of pans to loosen cakes.

Invert cakes onto racks; lift pans off cakes and remove parchment. Place wire rack atop each cake; invert again so top side is up. Cool completely. DO AHEAD Can be made 1 day ahead. Wrap each cake in plastic and store at room temperature.


Sift cocoa powder into large bowl; add espresso powder. Bring 1 cup cream to boil in small saucepan. Slowly pour cream over cocoa mixture, whisking until cocoa is completely dissolved, about 1 minute. Add 1/2 cup cream and sugar; stir until sugar dissolves. Chill until cold, at least 2 hours. DO AHEAD Can be made 1 day ahead. Cover; keep chilled.

Add mascarpone to chilled cocoa mixture. Using electric mixer, beat on low speed until blended and smooth. Increase speed to medium-high; beat until mixture is thick and medium-firm peaks form when beaters are lifted, about 2 minutes (do not overbeat or mixture will curdle).

Using pastry brush, brush off crumbs from cakes. Place 1 cake layer, top side up, on platter. Spoon 1 3/4 cups frosting in dollops over top of cake. Using offset spatula, spread frosting to edges. Top with second cake layer, top side up, pressing to adhere. Spread thin layer of frosting over top and sides of cake. Chill 10 minutes. Using offset spatula, spread remaining frosting over top and sides of cake, swirling decoratively. Top with chocolate curls, if desired. DO AHEAD Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 20 minutes before serving.

Recipe by Abigail Johnson Dodge


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