Nectarine Basil Cobbler

Published on July 4, 2017 by carol lou

I purchased too many nectarines and all of them became ripe at the same time. I also had a large quantity of fresh basil waiting to be used. I contemplated what to do with these two ingredients and my first thought was salsa. But, I really didn’t have any other ingredients on hand for salsa. I was planning on making a peach cobbler in the next few weeks, but after looking at my bounty, Nectarine Cobbler it was. At the spur of the moment, I also thought I would toss in the basil and I am sure glad I did. What a wonderful combination, one you might not think of, but it is delicious. You just never know what happens when you start experimenting in the kitchen.

Nectarine Basil Cobbler

Ingredients

6 nectarines, sliced
2 tablespoons fresh basil, minced
2 tablespoons Cointreau (optional)
1/2 cup quick cooking oats
1/2 cup packed brown sugar
1/4 cup flour
1/2 teaspoon ground cinnamon
1/4 cup butter

Instructions

Preheat oven to 350 degrees. In a 10 inch ovenproof skillet or 8 inch square baking dish, layer sliced nectarines. Top nectarines with minced basil and sprinkle the Cointreau over the nectarines. Combine oats, brown sugar, cinnamon and flour in a mixing bowl. Dice butter into small pieces and cut into the flour mixture with either two forks or a pastry blender. Combine until butter and flour mixture is coarse crumbs. Sprinkle the crumb topping evenly over the nectarines. Bake 40 - 45 minutes. Serves 6.

Chocolate Chip Cranberry Oatmeal Cookies

Published on May 26, 2017 by carol lou

When a friend gives you the cutest dessert plates that say The Best Things in Life Have Chocolate Chips, what is a food blogger to do but bake some chocolate chip cookies. I just could not resist since I thought these dessert plates were just too cute. The other plates in the box she gave me all have wonderful food sayings as well and I can’t wait to use them during my next dinner party. My mom used to call this cookie recipe, Cowboy Cookies, not sure where the name came from. I have since added dried cranberries to her original recipe, therefore the name change to Chocolate Chip Cranberry Oatmeal Cookies. Any name you give these cookies, it is hard to eat just one. I have to think the saying on the plate is pretty correct – The Best Things in Life Have Chocolate Chips!

Chocolate Chip Cranberry Oatmeal Cookies

Ingredients

1 cup shortening
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 teaspoon hot water
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups quick cooking oats
1 1/2 cups chocolate chips
1 cup dried cranberries
1 cup chopped walnuts

Instructions

Preheat oven to 350 degrees. Cream together shortening and sugars. Add eggs, water and vanilla. Add flour, baking soda and salt to the creamed mixture, mix well. Add oats, chocolate chips, dried cranberries, and walnuts until well combined. Drop rounded teaspoons of dough on parchment lined baking sheets. Bake for 10 - 15 minutes. Remove and cool on racks. Yields: 4 dozen cookies

Frozen Key Lime Pie

Published on May 9, 2017 by carol lou

Frozen Key Lime Pie is the perfect make ahead summer dessert. This past week, I was traveling out of town and the night I was returning, we were going to a dinner and I was bringing dessert. I remember my mom had a frozen pie recipe in her recipe card box and thought that would be the perfect pie to make. This pie recipe is so easy, the only cooking involved is baking the graham cracker crust prior to filling the pie. I also added a whipped cream topping. Make it now, freeze for later and just bring out of the freezer thirty minutes prior to serving. I will also admit that due to time constraints, I used bottled key lime juice and the results were delicious. There are some shortcuts that just make life easy and bottled 100 percent key lime juice works great in this recipe.

Frozen Key Lime Pie

Servings 6

Ingredients

1 9 inch graham cracker crust
1 8 oz. package cream cheese, softened
1 14 oz. can sweetened condensed milk
1 cup evaporated milk
1/2 cup key lime juice
2 teaspoons grated lime peel
1 1/2 cups whipping cream, whipped
thin slices of lime, for garnish

Instructions

Prepare graham cracker crust. In a medium bowl, beat cream cheese at medium speed until smooth. Slowly add sweetened condensed milk, evaporated milk, key lime juice; blend until smooth. Fold in lime peel. Pour into prepared graham cracker crust. Freeze. for 2 hours. In a medium bowl, whip whipping cream until stiff peaks form, remove pie from the freezer, top with whipped cream. Return to freezer and freeze until firm. Cover tightly with plastic wrap. Remove from freezer 30 minutes prior to serving. Top with lime slices, if desired.

Graham Cracker Crust

Ingredients

1 1/4 cups graham cracker crumbs
1/4 cup sugar
5 tablespoons butter, melted

Instructions

Preheat oven to 350 degrees. Mix all ingredients until blended. Press into a 9-inch pie plate. Bake 6 - 8 minutes or until lightly browned. Cool prior to filling.

Strawberry Basil Ice Pops

Published on April 21, 2017 by carol lou

One of my favorite things to eat when I visit Atlanta, GA is finding a King of Pops stand and having one of their ice pops. They are not the ice pops you remember as a child in vivid colors and artificial flavors. Their pops have extremely unique flavors. One of my favorites is their sea salt chocolate, it is just delicious and really makes your mouth dance! With the warm weather on the horizon, I thought this year I would try creating a few unique recipes to share and see how I do creating interesting flavors. I think I have hit a home run with this combination; strawberries, basil and cream. There are so many great ice pop molds on the market you can make ice pops in any shape you desire from rockets, cylinders and fruit shapes. These Strawberry Basil Ice Pops would also be terrific made in a smaller mold and placed in a champagne glass and topped with champagne or prosecco.

Strawberry Basil Ice Pops

Ingredients

16 ounces hulled strawberries
1/2 cup sugar
1/4 cup heavy cream
3-4 fresh basil leaves
1 tablespoon lemon juice
1 pinch kosher salt

Instructions

Combine all of the above ingredients in a blender and puree until smooth. Pour into 6 - 3 oz. ice pop molds. Place in freezer and freeze for two hours, insert ice pop sticks in the center of each pop. Freeze until solid. Remove from mold and wrap in plastic wrap or in individual resealable bags. Return to freezer and freeze for an addition 6 - 8 hours. Serve.
Freezing the pops for a second time in the plastic wrap will create a firm and icy pop.

Blueberry Crumb Cake

Published on April 18, 2017 by carol lou

I keep finding blueberry recipes in my recipe stash from my mom. If there is any time of year perfect for blueberry recipes, I think spring is the one. It also helps that almost every produce department is running a sale on blueberries this time of year. Blueberry Crumb Cake is quick and easy to assemble cake; perfect for breakfast with coffee, tea or as a dessert.

Blueberry Crumb Cake

Ingredients

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, softened
3/4 cup sugar
1 egg, beaten
1/2 cup milk
2 cups blueberries
Crumb Topping
1/2 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon
4 tablespoons butter

Instructions

Preheat oven to 375 degrees. Grease and flour one 9 inch square baking pan.
Combine Flour, baking powder and salt, set aside. Cream butter and sugar. Add egg and milk, beat until smooth. Add flour mixture (reserve 1/4 cup) and beat until well combined. Toss the blueberries with the remaining 1/4 cup flour mixture and fold into the batter. To prepare topping, combine sugar, flour and cinnamon, cut in butter until it resembles coarse crumbs. Sprinkle over cake batter in pan. Bake at 375 degrees for 40 - 45 minutes.

Pineapple Balls

Published on April 7, 2017 by carol lou

I always like to reflect on my childhood and try to remember certain recipes that my mom would make for certain occasions. I remember every spring and especially on Easter, she would always make something that included pineapple. Pineapple salads, ham with a pineapple glaze, pineapple cakes, and fresh sliced pineapple is what I associate with spring. These Pineapple Balls are just perfect when you want a small dessert after a wonderful meal. They freeze beautifully so you can make them now and serve them over the spring holidays.

Pineapple Balls

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

1/2 cup granulated sugar
1/2 cup unsalted butter, softened
1/2 cup light brown sugar, packed
1 egg, lightly beaten
1 cup crushed pineapple, well drained
1/2 cup chopped pecans, plus more for dusting, if desired
2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon baking powder
1 cup confectioners sugar
1-2 tablespoons pineapple juice

Instructions

Preheat oven to 375 degrees
Cream the butter and sugars. Add the egg, pineapple, and nuts. Combine the dry ingredients, add to the pineapple mixture and mix well.
Drop the dough by rounded teaspoonsful (or use a one tablespoon ice cream scoop) onto a parchment lined baking sheet. Bake 9 - 11 minutes. If desired, drizzle with glaze and dust with additional finely chopped pecans. Yields 48 balls
Sugar Glaze
Mix 1 cup confectioners sugar and 1-2 tablespoons pineapple juice, drizzle over cookies. Sprinkle with pecans, if desired.

Mom’s Rice Pudding

Published on February 7, 2017 by carol lou

I think everyone has a few recipes that remind them of when they were growing up and the comforts of home and mom’s (or dad’s) cooking. To me, there are a few favorite recipes, but one recipe that I remember so well is my Mom’s Rice Pudding. This to me is comfort food. I distinctly remember when I felt under the weather as a child or the snow was blowing in the winter, Mom’s Rice Pudding would be in the oven. Rice baked in a wonderful custard with raisins and sprinkle of cinnamon and nutmeg. As the years go by ….. Mom’s Rice Pudding is still one of my favorites!

Mom's Rice Pudding

2017-02-06 18:25:30

Serves 6

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Prep Time

10 min

Cook Time

1 hr

Prep Time

10 min

Cook Time

1 hr

Ingredients

3 beaten eggs
2 cups milk
1`/2 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
2 cups cooked rice
1/2 cup raisins
Ground nutmeg and cinnamon

Instructions

Combine first 5 ingredients; mix well. Add rice and raisins. Turn into a one quart baking dish or 10 x 6 baking dish. Bake, uncovered for 30 minutes, stir. Sprinkle with nutmeg and cinnamon. Bake an additional 30 minutes or until a knife inserted halfway between center and edge comes out clean. Can be served warm or cold.

A Passion for Entertaining https://apassionforentertaining.com/

Jelly Roll

Published on December 13, 2016 by carol lou

This recipe brings back memories when I was growing up. Having a Jelly Roll was a holiday staple and I remember my mom rolling the thin cake in a sugar covered towel. I think kitchen memories are some of the best you can have. No doubt, whatever kitchen memory you have growing up was a labor of love. I think the popularity of the basic Jelly Roll has diminished over time; I think it is one of the best desserts you can serve. It is not too sweet, easy to prepare and always looks beautiful with every slice. I like to use red currant jelly, my mom always used red raspberry jam, the choice is yours…..the resutls will be delicious!

Jelly Roll

2016-12-13 05:02:31

Serves 8

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Ingredients

6 eggs, separated
1/4 cup water
1 1/2 cups sugar, divided
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 1/4 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cream of tartar
Confectioners sugar
1 - 12 oz. jar raspberry or red currant jelly

Instructions

Line a greased 15x10x1 in pan with parchment paper, spray parchment with cooking spray.
Preheat oven to 350 degrees.
Separate eggs, let egg whites stand at room temperature for 30 minutes. In a large mixing bowl, beat egg yolks and water on high speed until thick and lemon-colored, approx. 5 minutes. Slowly add 1 cup of sugar. Add extracts. Combine flour, baking powder and salt - slowly add to egg yolk mixture.
Add cream of tartar to egg whites and beat until soft peaks form. Slowly add remaining 1/2 cup sugar, beat on high speed until soft glossy peaks form.
Fold 1/4 of egg white mixture into egg yolk mixture, then fold in remaining egg whites.
Spread evenly in prepared pan.
Bake 18 - 22 minutes or until cake springs back when lightly touched. Cool on rack 5 minutes. Invert cake on a kitchen towel that has been dusted with confectioners sugar. Gently peel of parchment paper. Roll up cake in the towel jelly-roll style starting with the 10 inch side of the cake. Cool completely on a wire rack. When cool, unroll cake and spread evenly with jelly. Roll up, dust with confectioners sugar.

A Passion for Entertaining https://apassionforentertaining.com/

Frozen Pumpkin Pie

Published on November 20, 2016 by carol lou

Looking for an easy dessert for Thanksgiving that you can make today and serve on Thanksgiving? This recipe is a great additional to any Thanksgiving menu. I have always been one that loves to plan ahead and make ahead when entertaining, so I can relax and enjoy the day. This Frozen Pumpkin Pie is delicious and so very quick and easy. You start with a graham cracker crust, pumpkin, spices and ice cream blended together and frozen. It is in your freezer and ready when you are.

Frozen Pumpkin Pie

2016-11-19 12:05:39

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Ingredients

1 cup canned pumpkin
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon ginger
1/4 teaspoon salt
1 quart vanilla ice cream, softened
1 graham cracker crust
Sweetened whipped cream, chopped nuts (optional)

Instructions

Blend first five ingredients. In a large bowl, stir ice cream with a wooden spoon until smooth. Quickly stir in pumpkin mixture until blended Immediately pour into prepared crust. Cover and freeze util firm. Garnish with whipped cream and sprinkle with nuts, if desired.

Notes

Sweetened whipped cream
In a mixing bowl combine 1 cup heavy cream and 2 tablespoons confectioners sugar, whip until stiff peaks form.

A Passion for Entertaining https://apassionforentertaining.com/

Apple Rye Crumble Pie

Published on September 20, 2016 by carol lou

After another visit to my favorite distillery, Catoctin Creek Distillery in Purcellville, VA , I decided it was time to use their award winning Roundstone Rye Whisky in another recipe. This time, my target was an apple pie. First, I let the apples and rye whisky mascerate so each apple slice absorbed the whisky flavor, then tossed the apples with flour and spices, tossed in a few dried cranberries and added a crumb topping. I must admit, a great combination of flavors. Delicious served warm with a scoop of vanilla ice cream – now, that is the way to start the fall season!

Apple Rye Crumble Pie

2016-09-20 06:09:04

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Ingredients

Pastry for a One-crust pie
8 medium Granny Smith apples, peeled and thinly sliced
3 tablespoons rye whisky
1/3 cup sugar
1/4 cup flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
1/2 cup dried cranberries
Topping
1 cup flour
1/2 cup packed light brown sugar
1/2 cup cold butter

Instructions

Preheat oven to 425 degrees. Line pie plate with pie crust, crimp edges. In a medium bowl, add apple slices and toss with rye whisky. Let stand for 5 minutes. Mix sugar, flour, cinnamon, nutmeg and salt. Toss with the apples, stir in cranberries. Turn apple mixture into pastry-lined pie plate. To prepare crumb topping, combine flour and brown sugar, cut in butter until mixture is crumbly and butter pieces are smaller than the size of peas. Sprinkle apple mixture with the crumb topping. Bake pie for 50 minutes, cover topping with foil during the last 15 minutes to prevent excessive browning.

A Passion for Entertaining https://apassionforentertaining.com/