Citrus Biscotti

Published on April 21, 2016 by carol lou

These crisp Italian cookies are one of my favorites. I have made many variations but this is one of my favorites. I added orange and lemon peel, then topped with coarse grain sugar. There are not many recipes that can be served for breakfast and dessert. This is one of them, fantastic with coffee or a glass of dessert wine.

Citrus Biscotti

2016-04-20 06:45:25

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Ingredients

3/4 cup unsalted butter, room temperature
1 cup sugar
4 eggs
3 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoon vanilla extract
1 teaspoon grated lemon rind
1 teaspoon grated orange peel
Milk
Granulated or coarse sugar

Instructions

Cream butter and sugar until light and fluffy. Add eggs, one at a time. Continue to beat until light and fluffy. Stir in vanilla, orange and lemon peel. Add flour, baking powder, and salt. Divide dough in half and make two logs on a parchment lined cookie sheet. Logs should be 1 1/2 inch by the length of the cookie sheet. (Easy to do if you lightly wet your hands and shape into logs on the cookie sheet). Bake at 350 for 30 minutes. Remove from oven and let set for 15 minutes. Then slice the logs into 3/4 inch slices cut on a diagonal. Place cut side down on cookie sheets. Brush with milk and sprinkle with sugar. Return to oven, bake at 375 degrees for an additional 10 minutes until toasted and crisp

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Pineapple Cake

Published on April 13, 2016 by carol lou

This recipe was given to me many years ago when I was just out of college. A dear woman I worked with gave me this recipe and told me that is was one that is always requested when she serves it. Well, that have been a number of years and she was absolutely correct. A wonderful recipe that has proved the test of time and is as delicious today as it has been for many years.

Pineapple Cake

2016-03-28 07:49:05

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Ingredients

2 large eggs
2 cups sugar
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoons vanilla
2 cups flours
1 20 oz. can crushed pineapple with juice

Instructions

Preheat oven to 350 degrees.
In a large mixing bowl combine eggs and sugar. Add remaining ingredients and mix well. Grease and flour a 9 x 13 inch cake pan or two round 8 inch or square cake pans. Bake for 30 minutes or until a cake tester comes out clean. Frost with cream cheese frosting.

Notes

Cream Cheese Frosting
1 8 oz. package cream cheese/room temperature
1/4 cup butter/room temperature
1/2 teaspoon vanilla
2 cups powdered sugar
Combine all ingredients and spread on cooled cake. If you are planning on a two layer cake, I recommend to make 1 1/2 frosting recipes. Then you will have enough for the filling.

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

Chocolate Crinkles

Published on April 5, 2016 by carol lou

Do you have a chocolate craving? Chocolate Crinkles are the solution. These cookies are easy to prepare and require refrigeration prior to baking. You can make the dough early in the day and then bake the cookies later in the day. Form the dough into balls and roll then into a dish of confectioners’ sugar and bake. They puff as they bake and make an incredible looking cookie, besides being absolutely delicious.

Chocolate Crinkles

2016-04-05 13:27:23

Yields 48

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Ingredients

1 cup unsweetened cocoa powder
2 cups sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
Confectioners' sugar

Instructions

In a medium bowl, mix together cocoa, sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Roll dough into one inch balls. Roll each ball in confectioners' sugar before placing onto prepared cookie sheets.
Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

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

Lemon Custard Ice Cream Pie

Published on March 4, 2016 by carol lou

This pie is a combination of a shortbread crust, baked lemon custard and ice cream. Since the crust is one that you pat in the pan this is a very easy to prepare pie. You need to make this ahead and keep in the freezer. Remove the pie from your freezer ten minutes prior to serving. The crust is easy to cut and each slice comes out beautiful. Top with thin slices of lemon and you have a spectacular dessert.

Lemon Custard Ice Cream Pie

2016-02-29 12:01:28

Serves 8

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Crust

6 tablespoons butter, softened
1 cup flour
1/4 cup confectioner's sugar

Custard

2 eggs, beaten
3/4 cup sugar
2 tablespoons flour
3 tablespoons lemon juice
1 teaspoon grated lemon peel
1 quart vanilla ice cream or frozen yogurt
8 thin slices of lemon

Instructions

Preheat oven to 350 degrees.
Make the shortbread crust by the blending butter, flour and confectioner's sugar. I use my hand mixer on low, blending until the butter is incorporated into the mixture. The dough will be crumbly. Pour the mixture into a nine inch pie pan and press into the sides and bottom of the pan. Bake at 350 degrees for 5 minutes. While the crust is baking, mix together the eggs, sugar, flour, lemon juice and lemon peel until smooth. Pour the mixture over the hot crust. Return to the oven and bake an additional 20 minutes. Cool completely. Fill crust with slightly softened ice cream. Freeze. Garnish with lemon slices.

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

Buttermilk Shortcakes with Celestial Strawberries

Published on February 29, 2016 by carol lou

I think Strawberry Shortcake screams spring and warm weather. You can probably tell I am ready for sunny beautiful days! I played with a few of my recipes and combined the best from a few and came up with this combination. I adjusted my basic biscuit recipe and substituted buttermilk for milk and added two tablespoons of sugar. To the strawberries I melted black currant jam and added orange liqueur. The combination is delicious. If you are pinched for time, the strawberries and sauce are perfect over ice cream or frozen yogurt.

Buttermilk Shortcakes with Celestial Strawberries

2016-02-23 13:47:53

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Ingredients

2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons sugar
1/3 cup vegetable shortening
1 cup buttermilk
2 1 pint baskets strawberries
1/2 cup black currant jelly
2 tablespoons orange liqueur (optional)

Instructions

Preheat the oven to 450 degrees.
Combine the flour, baking powder, baking soda, and sugar in a medium bowl. Cut in the shortening. Add the buttermilk and stir just until moistened.
Turn the batter out onto a floured board and knead very lightly, just until the dough is smooth enough to pat or roll into 1/2 inch thick.
Cut out the shortcakes with a 2 inch cutter dipped in flour (makes 12 shortcakes). Place on a parchment lined baking sheet, bake 10 - 12 minutes until golden brown.
Rinse and hull the strawberries. Dry on a paper towel. Put 1 cup of sliced berries in the bowl of a blender. Heat jelly over low heat in a small saucepan, once melted, stir in liqueur. Pour this mixture over berries in blender. Blend until smooth. Chill.
Slice remaining berries and mix with 1 - 2 tablespoons of sugar and let stand for at least one hour.
Serve strawberries with shortcakes and sauce, top with whipped cream, if desired.

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

Ginger Snaps

Published on February 23, 2016 by carol lou

I am not sure what is better – the taste of these cookies or the aroma in your kitchen while these are baking. Both are divine. Ginger Snaps are one of my favorite cookies. Perfect anytime of day, delicious with coffee or milk. Brings back memories every time I bake these of growing up and my mom baking these cookies.

Ginger Snaps

2016-02-08 14:49:01

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Ingredients

1 1/2 cup vegetable shortening
2 cups sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup molasses
4 cups flour
4 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons ground cloves
2 teaspoons ground ginger
2 teaspoons salt

Instructions

Preheat oven to 375 degrees.
In a mixing bowl, cream together shortening and sugar. Add eggs, vanilla and molasses. Mix well. Add flour, baking soda, cinnamon, nutmeg, cloves, ginger and salt to the molasses mixture. Mix well. Roll into 1 inch balls and roll each ball in sugar. Place on parchment lined or ungreased baking sheets. Bake 375 for 7 - 9 minutes.

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

Orange Mousse

Published on February 19, 2016 by carol lou

One of my favorite flavors to serve for dessert is citrus. I think the light sparkling taste of lemon, orange and lime are perfect to wake up your pallet after any meal. They also pair perfectly with a sparkling wine. Orange mousse and champagne – that is worth a toast!

Orange Mousse

2016-02-04 07:57:47

Serves 6

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Ingredients

1 tablespoon unflavored gelatin
1/4 cup cold water
3 tablespoon freshly grated orange peel
1 teaspoon freshly grated lemon peel
1/2 cup water
1 1/4 cup fresh orange juice
2 tablespoon fresh lemon juice
1 cup heavy cream, whipped
Toasted almonds for garnish, optional
Fresh blueberries for garnish, optional

Instructions

Stir gelatin into 1/4 cup cold water, set aside for 15 minutes. In a medium saucepan, combine sugar, orange and lemon peel and 1/2 cup water. Bring to a boil and boil one minute. Stir in softened gelatin and stir to dissolve. Refrigerate for 45 minutes. Do not allow gelatin to set completely. It should be the consistency of egg whites. Beat whipped cream until stiff peaks form. Fold whipped cream into orange mixture. Pour into serving dishes, refrigerate until set. Garnish with toasted almonds and blueberries, if desired.

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

Orange Date Crumble Cake

Published on February 12, 2016 by carol lou

Put the coffee pot on! This cake is just perfect to serve for breakfast or brunch. The brown sugar crumble tops a moist orange cake studded with dates. Just too good to pass up. Time to sit, relax and enjoy this wonderful cake with friends and family.

As a side note – I sent this crumble cake to my husband’s office – First comments on the coffee cake, “These are ridiculous!” and “Best coffee cake – ever!”

Orange Date Crumble Cake

2016-02-10 12:42:20

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Ingredients

2 cups flour
1/2 cup granulated sugar
1 tablespoon baking powder
1 egg, beaten
1/2 cup milk
1/2 cup canola oil
1/2 cup dates, diced
3 teaspoons finely grated orange peel
1/2 cup orange juice
1/2 cup chopped walnuts
1/2 cup packed brown sugar
2 tablespoons unsalted butter
1 teaspoon ground cinnamon

Instructions

Preheat oven to 375 degrees.
In a medium mixing bowl combine flour, sugar and baking powder. Mix well. Add egg, milk and oil, stir just until all dry ingredients are incorporated. Add egg, orange juice and dates. Stir until batter is just blended. Pour into a greased 9 inch square pan. Combine brown sugar, butter and cinnamon with a pastry blender or 2 knives until the butter is cut into small pieces. Stir in the walnuts. Sprinkle over batter. Bake 375 for 30 minutes.

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

Citrus Hearts

Published on February 9, 2016 by carol lou

Looking for that something special to make your valentine? These citrus cut outs would be the perfect treat. Trust me when I say this recipe is perfect to use with cookie cutters, easy to roll out and delicious. For the greatest success, refrigerate the dough as noted, make sure the surface you are rolling the dough on is dusted with flour and keep turning the dough as you roll the dough so it does not stick. You can use any variety of cookie cutters, I prefer these large heart cookies. Sure to win the heart of your valentine!

Citrus Hearts

2016-02-07 08:42:52

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Ingredients

1 cup butter, softened
2 cups sugar
3 eggs
2 tablespoons buttermilk
5 cups flour
1 teaspoon baking soda
1 1/2 teaspoon fresh lemon rind, grated
1 teaspoon lemon extract

Instructions

Cream butter and sugar until light and fluffy. Add eggs one at a time. Add buttermilk. Add baking soda, flour and lemon rind. Stir in lemon extract, mix until well combined. Wrap tightly and refrigerate for 4 hours.
Preheat oven to 400 degrees. Roll dough to 1/8 inch on a floured surface. Cut with cookie cutters, place on parchment lined baking sheets. Bake 6 - 7 minutes. Cool on rack.
This recipes makes 4 - 5 dozen depending on the size of your cookie cutters.

Notes

Citrus glaze
In a medium mixing bowl mix 1 1/2 cups powdered sugar with orange juice (add 1 - 2 tablespoons at a time) until you have a thin spreading consistency. I also like to add 1 teaspoon fresh orange rind and lemon rind grated to my glaze. Spread glaze on cooled cookies.

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