Desserts

Blueberry Buckle

Published on by carol lou

What is a buckle?  It is a yellow batter with the filling or fruit mixed in. A buckle also has a streusel topping.  This buckle I loaded with large ripe blueberries.  The cake is very moist and bursting with fresh blueberries.  This is a terrific dessert served warm and equally delicious as a breakfast snack or afternoon treat with a cup of tea.   While this was baking, our house smelled sensational.  The warm cake baking with the cinnamon topped streusel aroma filled the house.  Warm from the oven with a scoop of vanilla ice cream – divine!

blueberry buckle

Blueberry Buckle
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Ingredients
  1. 2 cups flour
  2. 3/4 cup sugar
  3. 2 teaspoon baking powder
  4. 1/2 teaspoon salt
  5. 2 cups fresh berries, rinsed and drained
  6. 1 large egg
  7. 1/2 cup milk
  8. 1/4 cup melted butter
  9. Topping -
  10. 1/2 cup sugar
  11. 1/2 teaspoon cinnamon
  12. 1/4 teaspoon ground nutmeg
  13. 1/2 cup flour
  14. 4 tablespoons butter, melted
Instructions
  1. Preheat oven to 375
  2. Grease and flour an 8 inch square baking pan.
  3. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the berries and toss to mix. Beat the egg and milk in a small bowl with the butter. Add tothe flour mixture and stir just until moistened. (if batter seems too dry, add 1 - 2 additional tablespoons of milk). Spread batter evenly in prepared pan.
  4. Combine the topping ingredients in a medium bowl and mix well. Sprinkle over the top of the cake. Bake for 45 - 60 minutes or until a wooden pick inserted comes out clean.
A Passion for Entertaining https://apassionforentertaining.com/

Citrus Rosemary Olive Oil Cake

Published on by carol lou

  I was looking through my pantry for inspiration and there was Greek Olive Oil from Spartan Oil looking right at me.  I immediately thought of making an olive oil cake.  I have made these cakes before but this time I wanted to add a few things to make a truly unique cake.  I started with assorted citrus, tossed in chopped rosemary and amaretto and topped it with a orange amaretto glaze.  No mixer needed to assemble this gem. One mixing bowl, one whisk and basic ingredients and you have a sensational dessert!

citrus olive oil cake

Citrus Rosemary Olive Oil Cake
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Ingredients
  1. Zest of 1 orange, 1 lemon, and 1/2 lime
  2. 1/4 cup citrus juice (juice fruit after zesting)
  3. 4 eggs
  4. 1 cup sugar
  5. 1/2 olive oil
  6. 1 cup flour
  7. 1 teaspoon baking powder
  8. 1/4 teaspoon salt
  9. 1 tablespoon amaretto (1/2 teaspoon almond extract can be substituted)
  10. 1 tablespoon chopped fresh rosemary
  11. Glaze
  12. 1/2 cup sugar
  13. 2 tablespoons orange juice
  14. 1 tablespoon amaretto (1 teaspoon almond extract can be substituted)
Instructions
  1. Preheat oven to 350.
  2. Grease and flour a 10 inch springform pan.
  3. Combine flour, salt and baking powder in a small bowl. Add zest and rosemary, toss well.
  4. Juice the fruits to make 1/4 cup.
  5. In a large bowl, whisk the eggs. Add the sugar and whisk until frothy (approx. 1 minute). Add juice and whisk in. While whisking add the olive oil. Stir in the amaretto. Add the flour mixture and mix until batter is smooth. Pour into prepared pan.
  6. Bake 350, 40 - 50 minutes until cake tester comes out clean.
  7. Combine glaze ingredients and set aside while cake is baking.
  8. Remove from oven, let sit 10 minutes.
  9. Remove from pan and spoon glaze slowly over warm cake.
  10. Cool completely.
  11. This cake is better if it sits 24 hours prior to serving.
A Passion for Entertaining https://apassionforentertaining.com/

Blackberry Cream Cheese Pie

Published on by carol lou

If you have avoided making pies because you do not want to deal with making a pie crust, this recipe is for you.  The crust is an oatmeal crust that you pat into the pan.  Oatmeal crust, cream cheese layer and fresh berries, what a combination.  This recipe could be adapted to any berry, such as, strawberries, red raspberries, and blueberries.  Equally delicious and easy.

 apaap

 

Blackberry Cream Cheese Pie
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Ingredients
  1. Crust
  2. 1 cup flour
  3. 1/4 cup quick cooking oats
  4. 3 tablespoons brown sugar
  5. 1/2 cup melted butter
  6. 2 tablespoons grated orange zest
  7. Filling
  8. 1 egg
  9. 1/4 cup sugar
  10. 3 oz. cream cheese
  11. 2 tablespoons sour cream
  12. 1/2 teaspoon vanilla
  13. Topping
  14. 1/2 cup blackberries
  15. 1/3 cup water
  16. 1/2 cup sugar
  17. 1 1/2 tablespoons cornstarch
  18. Additional 1/3 cup water
  19. 3 - 6 oz. containers of blackberries
Instructions
  1. Preheat oven to 350.
  2. Oatmeal crust - Mix flour, oatmeal, brown sugar, orange zest, and butter. When well mixed, press into a 9 " pie pan.
  3. Cream Cheese Filling - Beat egg, 1/4 cup sugar, cream cheese, sour cream and vanilla until smooth, pour into prepared crust. Bake at 350 degrees for 20 - 25 minutes, until set. Remove from oven and cool.
  4. When cool - Put as many blackberries as will fit on top of the cooked and cooled filling.
  5. Blackberry Topping - Simmer 1/2 cup blackberries with 1/3 cup water for 3 minutes, crush berries as they cook. Mix sugar with cornstarch and 1/3 cup of water. Add to blackberries and cook until thick and clear. Spoon thickened sauce over berries. Chill and serve with whipped cream.
A Passion for Entertaining https://apassionforentertaining.com/

Amaretto Cream with Fresh Berries

Published on by carol lou

Looking for that perfect dessert that can be made ahead, easy to prepare, and in your freezer?  This dessert is just the one for your next dinner.  I have made these for years and every time I serve them, everyone loves them.  Great to top with whatever fresh fruit is in season.  Quick, easy, delicious……

amaretto cream

Amaretto Cream
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Ingredients
  1. 1 8 oz. package, cream cheese, softened
  2. 1/2 cup sugar
  3. 1/4 cup amaretto
  4. 1 cup whipping cream, whipped
  5. Fresh fruit for topping
  6. Fresh mint for garnish
Instructions
  1. Combine cream cheese, amaretto and sugar in a medium bowl, beat until smooth. Fold in whipped cream. Line a baking sheet with parchment. Drop 8 equal mounds on sheet, smooth with a knife and make an indentation in the top. Freeze.
  2. When ready to serve, remove from the freezer and top with fresh berries. Garnish with mint.
Notes
  1. I like to mix sliced fresh fruit with 2 tablespoons of sugar, stir and refrigerate 2 - 4 hours prior to serving.
A Passion for Entertaining https://apassionforentertaining.com/

Lemon Cheesecake

Published on by carol lou

If you are ever looking for that “show-stopping” dessert – look no further.  I have been making this cheesecake for years and I always receive rave reviews.  This recipe, as with most cheesecakes, needs to be made one day ahead.  This allows the cheesecake to cool and be refrigerated overnight. Perfect for entertaining since you can make it ahead.  I am 100% sure you, too, will received multiple compliments when you serve this cheesecake.  One of my best recipes (maybe my best) according to my husband.

lemon cheesecake

Lemon Cheesecake
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Ingredients
  1. 2 cups graham cracker crumbs
  2. 1/3 cup sugar
  3. 6 tablespoons butter, melted
  4. 3 - 8 oz. packages cream cheese, softened
  5. 3 large eggs
  6. 1 3/4 cup sugar, divided
  7. 1 teaspoon grated lemon rind
  8. 5 tablespoons, lemon juice, divided
  9. 2 teaspoons, vanilla, divided
  10. 2 cups sour cream
  11. 3 tablespoons sugar
  12. 1 tablespoon cornstarch
  13. 1/2 cup water
Instructions
  1. Combine graham cracker crumbs, 1/3 cup sugar, and melted butter. Press into a 10 inch springform pan, bottom and half way up sides. Bake 350 for 5 minutes, cool on rack.
  2. Beat cream cheese at medium speed, add eggs, one at a time, beating until smooth after each addition. Add 1 1/4 (do not add 1 3/4) cup sugar, lemon rind, 3 tablespoons lemon juice, and 1 teaspoon of vanilla. Beat well. Pour into prepared crust.
  3. Bake 350 for 35 minutes.
  4. While the cheesecake is baking, combine the sour cream, 1/2 cup sugar, and remaining 1 teaspoon of vanilla. Mix well.
  5. Remove cake from oven after 35 minutes, carefully spread sour cream mixture over cake. Return to oven and bake an additional12 minutes or until set. Remove from oven and let cool on rack for 30 minutes.
  6. While the cake is cooling, combine remaining 3 tablespoons of sugar, cornstarch, 1/2 cup water, and remaining 2 tablespoons of lemon juice in a small sauce pan. Bring to a boil and boil for 3 minutes, stirring constantly. Remove from heat and let cool for 30 minutes. Stir well and spread over cake. Once the cake is completely cool, refrigerate overnight. Serves 10 - 12.
A Passion for Entertaining https://apassionforentertaining.com/

Easy Slice Sugar Cookies

Published on by carol lou

This is a recipe I have used for years.  The cookies always come out perfect and I think they are as close as you can get to the perfect sugar cookie.  These are easier to make than the drive to the store to purchase pre-made slice and bake cookies.  I don’t even want to discuss the ingredient differences.  Let’s just say, these have all natural ingredients with no artificial ingredients.  Easy to make, slice and bake.  You will be thrilled with the results!

easy slice sugar cookies

 

Easy Slice Sugar Cookies
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Ingredients
  1. 1 cup butter, softened
  2. 1 cup sugar
  3. 1 egg
  4. 1 tablespoon vanilla
  5. 2 1/4 cups flour
  6. 1 teaspoon baking soda
Instructions
  1. In a large mixing bowl, mix sugar and butter. Beat in egg and vanilla until light and fluffy. Mix in flour and baking soda. Divide dough in half. Shape each half into a roll approx. 1 1/2" in diameter. Wrap and refrigerated for 1 hour or until well chilled.
  2. Preheat oven to 375, when you are ready to bake the cookies.
  3. Cut rolls into 1/4" slices. Place on ungreased cookie sheet and sprinkle each cookie generously with sugar.
  4. Bake 10 minutes or until lightly browned around the edges. Cool on a rack. Makes 3 dozen cookies.
Notes
  1. I like to bake one cookie roll and freeze the other roll. Just put the frozen cookie roll in the refrigerator to thaw, then slice and bake as directed above.
A Passion for Entertaining https://apassionforentertaining.com/

Cranberry Pecan Butterscotch Bars

Published on by carol lou

Bar cookies are the easiest cookies to make.  With this recipe you mix the ingredients in a saucepan, the same pan that you melt the butter in.  So easy to assemble and the bars are moist and delicious.  My husband is the ultimate cookie lover.  I know when he says this is a ‘winning’ recipe that it is good. He is the best gauge of a cookie recipe.  You can be assured that this recipe has been given the blue ribbon by my cookie lover. 

cranberry pecan butterscotch bars

Cranberry Pecan Butterscotch Bars
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Ingredients
  1. 1/4 cup butter
  2. 1 cup packed brown sugar
  3. 1 egg, slightly beaten
  4. 1 teaspoon vanilla
  5. 3/4 cup flour
  6. 1 teaspoon baking powder
  7. 1/2 teaspoon salt
  8. 1/2 cup dried cranberries
  9. 1/2 cup chopped pecans
Instructions
  1. Preheat oven to 350.
  2. Melt butter is a medium sauce pan over low heat. Remove from heat. Stir in brown sugar. Slowly add egg and vanilla, stir quickly with a fork. (You do not want the egg to scramble) Stir in remaining ingredients.
  3. Spread in a greased 8 inch square pan.
  4. Bake 25 minutes.
  5. Cool. Cut into squares.
A Passion for Entertaining https://apassionforentertaining.com/

Irish Coffee Ice Cream Pie

Published on by carol lou

Ready to celebrate St. Patrick’s Day?  Here is a pie that you can keep in the freezer until ready to serve.  With a hint of coffee liqueur and Irish whiskey, this is a killer combination.  What better way to toast the Irish than with a wonderful ice cream pie loaded with flavor and easy to make. 

Irish Coffee Ice Cream Pie

 

Irish Coffee Ice Cream Pie
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Ingredients
  1. Chocolate Cookie Crust
  2. 1 1/4 cup chocolate wafer cookie crumbs
  3. 5 tablespoons melted butter
  4. 3 tablespoons sugar
  5. 1 tablespoon coffee liquor
  6. Filling
  7. 1 quart coffee ice cream, softened
  8. 1 cup chilled whipping cream
  9. 2 tablespoons sugar
  10. 1 tablespoon Irish Whiskey
  11. 1 teaspoon instant espresso powder
  12. Chocolate covered espresso beans or chocolate covered almonds, for garnish
Instructions
  1. Preheat oven to 350
  2. Mix crumbs, butter, sugar and coffee liqueur. Press into one 9 inch pie pan. Bake for 8 minutes.
  3. Cool. Freeze for 1 hour.
  4. Spread ice cream (softened) over cooled crust. Freeze until set. Beat cream until soft peaks form. Add remaining ingredients, except espresso beans (garnish). Continue beating until stiff peaks form. Pipe or spread over ice cream layer. Garnish with espresso beans or chocolate covered almonds. Freeze for at least 8 hours or overnight prior to serving.
Notes
  1. I used chocolate covered almonds, chopped for garnish. You can also dot the top with the whole chocolate covered espresso beans. Chocolate curls would also be a great garnish.
A Passion for Entertaining https://apassionforentertaining.com/

Double Berry Sauce

Published on by carol lou

Perfect to serve on ice cream, yogurt, or your favorite pound cake.  The makes one spectacular ice cream dessert.  You could also fill a graham cracker crust with softened ice cream and freeze.  When ready to serve, slice pie and put a generous spoonful of double berry sauce on each slice.  Top with a dollop of whipped cream and one whole strawberry.  What a great dessert with very little effort!

 Double Berry Sauce

Double Berry Sauce
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Ingredients
  1. 1 1/2 cups sliced strawberries
  2. 1 1/2 cups blueberries
  3. 1/2 cup Crème de Cassis
  4. 1/4 cup sugar
  5. Squeeze of one lemon
  6. Reserved strawberries to add to sauce
Instructions
  1. Put sliced strawberries, blueberries, Crème de Cassis and sugar in the blender. Blend a few pulses. Add lemon juice.
  2. If desired add additional sliced strawberries or reserve whole strawberries for topping.
  3. Refrigerate remaining sauce.
A Passion for Entertaining https://apassionforentertaining.com/

Milk Chocolate Bar Pie

Published on by carol lou

This is a definite throw-back recipe for me.  When I was growing up, my mother received this recipe from the interior decorator that was working with my mom when we were remodeling our early 1900’s farmhouse.  I remember how much everyone loved this pie when it was served.   I never thought too much about it, until I found the recipe card for this recipe with her name on it.  It is a classic 1950’s recipe that is as delicious today as it was then.  I added sliced almonds, the original recipe used chocolate bars with almonds

 milk chocolate bar pie

 

Milk Chocolate Bar Pie
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Ingredients
  1. 6 - 1.55 oz. milk chocolate bars
  2. 17 large marshmallows, quartered
  3. 1/2 cup milk
  4. 1/2 cup sliced almonds
  5. 1 cup whipping cream, whipped until stiff peaks form
  6. 1 9-inch graham cracker crust.
Instructions
  1. Prepare graham cracker crust or used a purchased crust.
  2. Simmer a small amount of water in a medium saucepan, make a double-boiler by putting a glass mixing bowl over simmering water. In the bowl, add milk, chocolate bars, and marshmallows. It will take approx. 10 minutes for all to melt, stir frequently and whisk when melted for a smooth consistency. Remove from heat and cool. Stir mixture occasionally while cooling. Beat whipping cream. When chocolate mixture has cooled, fold in whipped cream. Pour into prepared pie crust and refrigerate for 3 hours. Garnish with additional whipped cream when serving.
Notes
  1. Graham Cracker crust
  2. 1 1/4 graham cracker crumbs
  3. 1/4 cup sugar
  4. 5 tablespoons melted butter
  5. Combine, pour into pie pan and pat into the pan and up the sides, to make an even crust.
  6. Bake at 350 for 6 -8 minutes
A Passion for Entertaining https://apassionforentertaining.com/
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