Do you ever read a blog and then what they say triggers a memory later. I think I spend too many hours perusing the web for new recipes and looking at as many blogs as I can. I think that being in front of a computer all day doesn't hurt either. All of the blogs I look at really inspiring to think people, ordinary people create these delicious recipes. I have folders full of print outs to try I am slowly making my way through them but I have a problem where if I make something that I like or P likes I make it again when I should be trying something new so in the name of trying something new I picked a few recipes from some blogs I like.
First Almond Breakfast Cake from Alpine Berry
The only thing I changed was I added more almond extract about 1 tsp. This cake is fantastic and her story about having the heavy cream was what triggered me to making it as I also had alot of heavy cream left over. I tend to get abitious and purchase perishable ingredients and then have to figure out how to use them up.
Second Key Lime Coconut Blondies by Culinary Concoctions by Peabody
I made these just as directed they taste more like coconut than key lime. At our local fruit market they had a 2 lb bag of key limes on sale for 88 cents so Im sure I will be trying to come up with something else to use them in. But let me tell you that trying to juice key limes was not easy. These were beautifully soft and tender and I love coconut so I also like the taste. Just not very key limey.
Wednesday, September 12, 2007
Patrick has this pie that he really likes and he wants me to dissect it and make it for him. So look for my attempts at this pie in the future and if any one has a recipe for Georgie Porgie Pie please send it to me.
Sorry the picture quality is bad.
Posted by Katie at 8:55 PM
I saw this in this Sunday's Chicago Tribune and had to make it. I made it that day, I'm just slow in posting.
7 tbs of unsalted butter
1/2 cup honey
1 tsp vanilla
1/2 cup sliced almonds
Melt the butter and honey in a saucepan and bring to a boil and then simmer for 2 minutes. Add vanilla and almonds then remove from heat and set aside.
1 3/4 cups AP Flour
1 tbs baking powder
1/2 tsp salt
1 stick of butter
5 tbs of sugar
1/4 cup of honey
1 tsp of vanilla extract
1/2 cup of milk
Preheat oven to 375 degrees. Grease a 9 inch springform pan and fit a circle of parchment paper on the bottom. Then grease and flour the pan.
Combine the flour, baking powder, and salt. Cream butter in an electric mixer for 2 minutes. Add sugar and beat until fluffy, then add honey. Add eggs and vanilla. Add 1/2 the flour mixture and then the milk, then the rest of the flour.
Add to the pan and smooth it as much as possible. Take 1 tbs of flour and sprinkle it on the top of the cake and then use your hand to smooth out the cake. Pour the topping over the cake. Place the pan on a cookie sheet and bake for 35 minutes or until a cake tester comes out clean. Cool on a rack until completely cool.
These cookies bring back my childhood in fall. My mom would make them for every grade school Halloween party. They are soft and cake like and not overly sweet. I changed them so that they were alittle healthier but they are basically the same.
2 cups of AP Flour
2 cups of oats
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup of butter at room temperature
1 cup of brown sugar
1 cup of sugar
2 tsp vanilla extract
2 16oz. cans of Pumpkin (not pumpkin pie filling)
1 1/2 cups of raisins
Preheat the oven to 350 degrees. Combine flour, oats, baking soda, cinnamon and salt. Cream butter and sugars. Add in egg and vanilla. Alternate additions of the dry ingredients and the pumpkin. Mix in the raisins. It will be a loose creamy batter. Drop them on a greased cookie sheet and cook for 20 - 25 minutes. They won't really brown but they will set up. Take them out and cool on a cooling rack. They are even better the next day.
I saw this recipe online and I have an affinity for streusel toppings. So I just had to make it. I made a few changes from the original recipe. It was fantastic the hint of the almond extract really makes the cake. It was really easy to make as well.
For the streusel:
3/4 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 tsp. ground cinnamon
6 Tbs. cold unsalted butter,
cut into small pieces
For the cake:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
2 tsp. baking powder
1/2 tsp. salt
4 Tbs. (1/2 stick) unsalted butter, melted
3/4 cup of heavy cream
1 1/2 tsp. vanilla extract
1 tsp. almond extract
2 firm, ripe peaches, 1 lb. total, peeled,
pitted and sliced 1 inch thick
Preheat oven to 350 degrees. Grease and flour a 9-inch round springform pan. I used my trusty Pam with Flour.
For the streusel, in a bowl, stir together the flour, brown and granulated sugars and cinnamon. Add the butter and, using a pastry blender or your fingers, cut or rub in the butter until coarse crumbs form.
For the cake, in a bowl, stir together the flour, granulated sugar, baking powder and salt. In another bowl, using a wire whisk, beat the egg, melted butter, milk, vanilla and almond extract until creamy, about 1 minute. Add to the flour mixture and beat just until evenly moistened.
Spoon the batter into the prepared pan and spread evenly. Arrange the peach slices in concentric circles from the pan sides to the center. Gently press the slices into the batter. Sprinkle evenly with the streusel.
Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Transfer the pan to a wire rack and let cool for 20 minutes. Remove the sides of the springform pan. Serve the cake warm or at room temperature, cut into wedges or squares. Makes one 9-inch cake.
Adapted from Williams-Sonoma Collection Series,Muffins,by Beth Hensperger (Simon & Schuster, 2003).