Bavarois

This is a cream dessert with a gelatin base. Adapted from American Home magazine probably dating back to the 1940’s.  I added the full 8 ounce package of cream cheese instead of 3 ounces that it originally stated, to give it a creamier texture. I also would advise to chop the cherries.

 

Bavarois

  • Servings: 10 to 12
  • Difficulty: easy
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Ingredients

  • 1 package cherry flavored gelatin
  • 1 cup boiling water
  • 1 1/2 cups black cherry juice from canned black cherries
  • 1 8 ounce package of cream cheese
  • 2 cups of chopped canned black cherries, pitted and  well drained

 

Directions

  1. Dissolve the gelatin in boiling water.
  2. Using an electric beater mix the cream cheese and juice, and add the dissolved gelatin.
  3. Stir in the cherries and pour into an 8 inch ring mold. Chill in the refrigerator until firm.
  4. Unmold and serve with whipped cream.

 

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Cheese Cake Torte

This no-bake dessert recipe was given to me by my husband’s aunt.  She noted that her quests went for seconds. It is a very addicting dessert, we couldn’t stop eating it. Very easy to assemble, just make sure it you let it sit in the refrigerator long enough or place in the freezer for an hour before serving.

 

Cheese Cake Torte

  • Servings: 25
  • Difficulty: easy
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Ingredients

  • 10- inch spring form pan
  • 2 packages of cream cheese (8 oz each)
  • 1 1/4 cup of sugar
  • 1 teaspoon of vanilla extract
  • 1 pint of heavy cream or whipping cream
  • 3 packages of lady fingers
  • 1 can of pineapple, blueberry or cherry pie filling

 

Directions

  1.  Line the bottom and sides of the pan with lady fingers.
  2. Add vanilla to the cream and whip with an electric beater on high speed until thick.
  3. Cream together the sugar and the cream cheese until mixed well.
  4. Fold the whipped cream into the cream cheese mixture.
  5. Fill the pan halfway with the mixture. Spread half of the can of fruit on top. Top with another layer of lady fingers.
  6. Drop the pan several times so that it settles.
  7. Add the remaining cheese mixture and then add the remaining fruit on top.
  8. Cover loosely with plastic, you can use toothpicks so it won’t stick to it. Refrigerate for at least 4 hours before serving.

 

 

 

Irish Whiskey Cake

Part 2 of my teatime series and just in time for St. Patrick’s Day. The recipe calls for 1 1/2 hours in the oven but mine was ready in 1 hour and 15 minutes, so I would keep an eye on it.

Irish Whiskey Cake

  • Servings: 12
  • Difficulty: easy
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Ingredients

  • 2/3 cup glace cherries, roughly chopped
  • 1 cup dark muscovado sugar
  • 2/3 cup sultans
  • 2/3 cup raisins
  • 1/2 cup currants
  • 1 1/4 cup cold tea
  • 2 1/2 cups self-raising flour, sifted
  • 3 tablespoons of Irish whiskey

Directions

  1. Mix the cherries, sugar, dried fruit and the tea in a bowl. Leave to soak overnight until the tea has been absorbed into the fruit.
  2. Preheat oven to 350F. Grease and line a loaf pan. Add the flour then the egg to the fruit mixture. Mix well.
  3. Pour the mixture into the loaf pan and bake for 1 1/2 hours or till a knife comes out clean by inserting it in the middle.
  4. Prick the top of the cake and drizzle the whiskey over the loaf while it’s still hot.
  5. Allow cake to sit for 5 minutes before taking out of the pan.

 

Banana and Ginger Teabread

Afternoon Tea at The Connaught hotel in Mayfair, London was one of the best afternoons we had on our honeymoon. The hotel, the food, the view of Mayfair, and the impeccable service! A wonderful experience, that I try to recreate on most afternoons. Not as grandeur as in London, but a cup of tea and a snack takes me back there.

Banana and Ginger Teabread

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 1 1/2 cup of self-rising flour
  • 1 teaspoon of baking powder
  • 3 tablespoons of butter
  • 1/3 cup of muscovado sugar
  • 1/3 cup of ginger,  chopped
  • 4 tablespoons milk
  • 2 ripe bananas

Directions

  1. Preheat oven to 350F. Grease and line a 1 pound loaf pan. Sift the four and baking powder into a large mixing bowl.
  2. Rub the butter into the dry ingredients in the bowl until the mixture resembles breadcrumbs.
  3. Stir in the sugar. Add the milk and the chopped ginger. Mash the bananas and mix into the contents of the bowl. Mix together until a soft dough is formed.
  4. Spoon into the prepared loaf pan and bake for 40 to 45 minutes. Serve slice, spread with butter.

Apple Cobbler

Happy First Day Of Fall! This time of year always reminds me of apple picking.

the fashionista cook

I’m not much of a baker but, around this time a year I like to make this apple cobbler. The recipe was handed down to me by a family member. It’s very simple to make.

4 cups of peeled and sliced apples ( I like to use Macintosh)

1 1/3 cup sugar

1/8 teaspoon cinnamon

1/2 teaspoon vanilla extract

1/4 cup and 2 teaspoons of melted butter

1 1/2 cup of flour

2 teaspoon baking powder

1/2 teaspoon salt

1 egg beaten

2/3 cup milk

Place apples in a 1 1/2 quart baking dish.  Sprinkle with 1 cup sugar, cinnamon, vanilla extract and dot with 2 teaspoons of melted butter.

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Combine flour, baking powder, 1/3 cup of sugar and salt in mixing bowl. Add 1/4 cup melted butter and mix with fork till mixture is slightly coarser than cornmeal.

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Combine egg and milk and pour into the dry ingredients.

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And…

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