Tag Archives: sweets

Lemon Posset – Hellen Rundell

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2 cups heavy whipping cream
3/4 cup sugar
1/3 cup strained fresh lemon juice

Garnishes:
Powdered sugar
sprigs of mint
crisp, thin ginger snaps

Place cream and sugar in a heavy bottomed saucepan. Bring to a simmer, whisking constantly.

Once at a simmer, continue to whisk constantly for 3 minutes while at a constant simmer, adjusting the heat as necessary. (Three minutes is the magic number!) Remove from heat. Stir in the strained fresh lemon juice. Pour into small cut glass bowls or martini glasses. Refrigerate for at least 3 hours.

Blueberry Frozen Yogurt

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1-1/2cups whole milk
½ cups granulated sugar
4 cups fat-free vanilla yogurt
1/2 cup heavy cream
1 tsp pure vanilla extract
½ blueberries

In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the yogurt, heavy cream, and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The frozen yogurt will have a soft, creamy texture. If a firmer consistency is desired, transfer the frozen yogurt to an airtight container and place in freezer for about 2 hours.

Remove from freezer about 15 minutes before serving.

The Bitten Word’s Lemony Sugar Cookies

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2 eggs
2 cups sugar, plus additional sugar for sprinkling
1/2 cup buttermilk
2/3 cup vegetable shortening
1 teaspoon vanilla extract
1 teaspoon baking soda
2 1/2 cups all-purpose flour
1 teaspoon salt
1 1/2 tablespoon lemon zest (from 1 lemon)

Preheat oven to 350 degrees. In a large bowl, combine eggs, sugar, buttermilk, shortening and vanilla extract until smooth. Fold in baking soda, flour and salt.  Add zest.

Line baking sheets with parchment. Drop 1 tablespoon size portions of cookie dough onto the sheet, with at least 2 inches between each round of dough. Bake for 15 minutes.

If you prefer a thinner cookie, in the final 2 minutes of baking, use a spatula to flatten each cookie.

Sprinkle cookies with a light dusting of sugar and allow them to cook on racks.

Deep, Dark Salted Butter Caramel Sauce [Sauce au Caramel au Beurre]

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Makes about 1 1/3 cups
1 cup sugar
3 ounces (6 tablespoons) salted butter, the better you can get, the better it will taste
1/2 cup plus two tablespoons heavy cream, at room temperature

Melt the sugar over medium to moderately high heat in a larger pot than you think you at least two or three quarts, whisking or stirring the sugar as it melts to ensure it heats evenly. Cook the liquefied sugar to a nice, dark copper color. Add the butter all at once and stir it in, before turning off the stove and pour in the heavy cream (The sauce will foam up quite a bit when you add it; this is why you want the larger pot.), whisking it until you get a smooth sauce.

You use it right away or pour it into a jar and store it in the fridge for up to two weeks. When you take it out, it will likely have thickened a bit but 60 seconds in the microwave brings it right back to pouring consistency.
Serve over everything.

This is from checkout the blog for photos and further instructions.

Lemon Yogurt Cake – Ina Garten

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1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice

For the glaze:
1 cup confectioners’ sugar
2 tablespoons freshly squeezed lemon juice

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf
pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

Serve with Blueberry Sauce

Pots de Creme – Patty Foust

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1 cup chocolate chips
1 1/4 cups scalded heavy cream (table cream or blend of 3/4 cup half and half and 1/2 cup whipping cream)
2 egg yokes
3 Tablespoons brandy, Cointreau, etc. * optional

Use blender. Blend until smooth.
Pour mixture into ramikins or pot de creme containers. Makes 6.
Cover with saran or foil to prevent skin from forming.
Chill until firm, several hours. Serve.

The heat of the scalded cream “cooks” the egg yolks to prevent bacterial problems.

Spicy Pecans – Gretl

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1 lb pecan halves
4 Tbs butter
1/4 tsp ground cumin
3/4 tsp ground cayenne ( change to ¼ tsp cayenne and ½ tsp chipotle)
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
3 Tbs dark brown sugar
1/4 C light brown sugar
2 Tbs water

Mix the cumin, cayenne, cinnamon, ginger, and salt in a small bowl. Melt the butter in a large skillet over medium heat. Add the pecans and stir to fully coat with the butter, stirring constantly. Add the spices, while constantly stirring to coat.

Add the sugar, stirring until the sugar fully coats the nuts. Add the water while stirring. When the sugar is dissolved and starts to thicken, remove from heat and turn out onto a parchment-lined sheet pan. After they are thoroughly cooled, store in an airtight container.

Triple Gingerbread – Serves 10

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3 cups flour
1 tablespoon cinnamon
2 teaspoons baking soda
1 1/2 teaspoons clove
1 teaspoon ginger — ground
3/4 teaspoon salt
1 1/2 cups sugar
1 cup vegetable oil
1 cup unsulfured light molasses
1/2 cup water
2 large eggs
1 tablespoon ginger – minced ginger – crystallized

Serve with: Ginger Whipped Cream –Or — Cider Sauce With Crystallized Ginger

Preheat over to 350F. Butter and flour 10″ diameter spring form pan. Sift first 6 ingredients into medium bowl. Combine sugar, oil, molasses, water, eggs, and fresh ginger in large bowl; wisk to blend. Mix in crystallized ginger. Stir in dry ingredients. Pour batter into prepared pan. Bake until tester inserted into center of cake comes out clean, about 1 hour. Cool cake in pan on rack 1 hour (cake may fall in the center) Run small sharp knife around pan sides to loosen cake. Release pan sides from cake. Serve slightly warm or at room temperature. Can be prepared 1 day ahead. Wrap in foil and refrigerate. Bring to room temperature before serving.

Recipe Notes–This is truly an adult gingerbread. Add as much crystalized ginger as you like. And top with a huge dollap of Ginger Whipped Cream.

Variety Cookies – St. Catherine’s cookbook

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3 c. sifted flour
1/2 tsp. baking powder
1/2 c. sugar
1/8 tsp. salt
1 c. margarine
1 egg
2 tsp. vanilla

Sift flour, baking powder and salt together. Cream margarine and sugar together thoroughly. Add edd and vanilla. Beat until fluffy. Gradually in stir sifted dry ingredients until well blended.

Roll small amount of dough 1/8 inch thick on lightly floured board. Shape with cutters. Bake on ungreased sheet at 350 degrees for 10-12 minutes.

Makes around 5 dozen cookies.

Thumb Prints – Agnes Drake

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½ c butter
½ c brown sugar
1 c sifted flour
¼ tsp salt
½ tsp vanilla
1 egg separated
chopped nuts, walnuts or pecans

currant jellyCream butter and sugar, add egg yolk, flour, salt and vanilla. Mix and chill for 1 hour.Shape dough into 24 little balls, dip in slightly beaten egg white and roll in finely chopped nuts. Bake at 350 degrees for 5 minutes, take out of oven and make an indentation with a thimble then bake for 10 more minutes.When cool fill with currant jelly.