My Recipes – Page 3

A Toothsome Treat

Published on September 17, 2013March 11, 2019 by Jen9 Comments

I made an icecream cake, and here’s how I did it . . .

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I started with one layer , using half of a cake recipe.

Ahead of time, I started heating cream with chocolate in it for the ganache pour. I made a very creamy concoction of about 1 cup cream to 4 or 5 ounces bittersweet chocolate, heating in a bowl over water (double boiler) very slowly. I then added a little liqueur into the chocolate.

I made the icecream.

Genache, icecream, and cooled cake, now cut carefully in half, inside edge up, all ready.

I spoon into the layers some yummy flavored liqueur. The liqueur options probably not a good idea for a kid’s cake. Furthermore, probably would be best to freeze the layers at this point, though I didn’t for this one, I wish I had.

I spoon the soft icecream on to the thickest cake layer.

And I pop the other on top, pressing a little tiny bit.

Smoothing out the sides a bit, and pop in freezer to harden up.

I begin a process of pouring a little runny genache on top and spreading it down sides, then putting back in the freezer for about 10 minutes, though it quickly became very messy, this was just the first pour. Do this until you have no more genache, or save the last bit to put into a cake decorator bag and write something on top, such as ” I dare you to eat this all at once ! ” or ” Happy Birthday ” or whatever.

Summer Solstice

Published on June 20, 2013September 3, 2026 by Jen17 Comments

I can’t think of a better thing to post on the summer solstice than to show off the apricot jam I just made ! I beat the ravens & jays to this year’s crop of uncommonly tiny but plentiful fruits, and surprisingly I was able to make at least a few jars of apricot jam ( I did toss a few dried sour cherries in there too).

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And now for my Fresh Apricot Torte recipe!

This is a perfect desert choice for fresh or frozen fresh fruit. Very rustic, and it’s fruit flavor equals that of any fresh fruit pie ~ without all the hassle of pastry ~ and it is made in minutes ! It’s relatively low in fat too. I’m taking this to a casual dinner party we’re going to this evening. Here’s how :

Beat briefly, two eggs. Add 1 cup sugar, 1/4 cup milk, pinch of salt, beat together till blended. Fold in 1.5 cups flour. Gently fold in 1 to 2 pounds in-season fresh or frozen fruit (berries, cherries, apples, pears, apricots, peaches all do really well). Pour into one buttered and floured cake layer pan and bake at 375 or 400 until deep golden on top, anywhere from 30 to 60 minutes, depending on whether fruit is fresh or frozen.

Cool on rack, then turn upside down and let torte come out of pan, then place right-side-up on a pretty plate. Serve room temperature, or cold from the fridge. A dessert of under-statement ~ surprisingly simple, and yet very elegant!

Happy Summer Solstice everybody !

How About A Cafe Frigetto !

Published on May 1, 2013June 13, 2018 by Jen12 Comments

Its my new drink, I call it a ‘Cafe Frigetto’ ! Its espresso, ice, more ice, and real cream (yes, heavy whipping cream, not half&half)… and it’s ~~~~ frigid cold ~~~

Here’s how: In a pint glass filled to the top with ice, pour 2 or 3 shots of fresh brew’d espresso over, stir vigorously until ice stops melting and then more ice to the top. Lastly, a generous amount of heavy cream poured over it all…sinking & swirling down…never quite making it. Nectar !!!

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