Diane's Kentucky Peach Cobbler
Heat oven to 400f Let 2 heaping tablespoons butter melt in a 9x13 cake pan in oven, while oven is heating. Take the pan out of the oven once the butter is melted. In a large bowl mix together: 1 Cup Self Rising Flour* 1 Cup Sugar then and add in and mix well until a batter forms: 1 Cup Whole Milk 1/2 teaspoon vanilla bean paste
*Making self-rising flour at home is easy. Just use this basic formula: For every 1 cup of all-purpose flour, add 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt.
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I really do think that everyone needs to give Tiramisu a try - just once. A light and airy dessert with a deep coffee and brandy taste. It was my birthday the other day and I decided to make my own Birthday Tiramisu. This is truly the closest I've come to authentic Italian Tiramisu. Enjoy! Diane
Ingredients: 6 large egg yolks 1 cup sugar 1 1/4 cup mascarpone cheese (room temp) 1 3/4 cup heavy whipping cream 2 7oz packages of Italian LadyFingers 1 cup of strong coffee (cold) 2 Tablespoons brandy Rodelle Gourmet Baking Cocoa for dusting Directions: You'll want to gather all your ingredients and bowls and go over what order you will need items as this moves from step to step at a slightly quick pace. Here is my suggestion: Place the 6 egg yolks and sugar into a bowl, Set out the mascarpone cheese, Place the heavy whipping cream into a steel mixing bowl and set in fridge. Have your baking dish (9x9), ladyfingers and a pastry brush at the ready. A hand-mixer is preferred for this recipe. Now, you're ready to start! Add the eggs and sugar to the top of a double boiler and let the sugar dissolve into the eggs, keep a constant stir so you do not end up with scrambled eggs. You want to stir this mixture for about 6 minutes over a medium-high heat. The yolks should be thickened and lemon yellow colored. Once ready, set aside to cool slightly while you move onto the next step. Take your heavy whipping cream out of fridge and using a hand mixer, start on low speed, increasing the speed every 2 minutes until you're at the highest setting (whipping heavy cream slowly will let the cream retain its fullness without having to add a stabilizer.) After about 8-10 minutes you should have thick whipped cream with stiff peaks. Once ready, set aside for a moment. Go back to your egg yolk mixture and add in the mascarpone cheese. Using the hand-mixer from whipped cream, blend the cheese into the egg mixture. (no need to clean off whipped cream from beaters.) Once blended, add egg mixture to whipped cream bowl. Using a large spatula, fold in the whipped cream until fully combined. Now that your Sabayon (custard like filling) is ready - you're ready to assemble the dessert. It's just like layering a lasagna. Place a layer of ladyfingers down into baking dish, add the brandy to the cold coffee and stir. Using a pastry brush, brush the coffee mixture over the ladyfingers ((most ladyfingers sold are super moist and delicate, if you "dunk" the cake into the coffee - you'll have a mess!)) Spoon half the cream filling over the ladyfingers and repeat the layering process ending with a layer of cream filling on top. Refrigerate at least 6 hours. Dust with cocoa before serving. Recipe Notes: **IF you have true HARD Italian LadyFingers (which are harder then the American version, then you can soak them in the coffee/brandy mixture) Otherwise, IF they are SOFT - use the pastry brush method. **I used my 10x7 baking dish and 3 layers the most common is a 9x9 baking dish and 2 layers **you can omit the brandy but, its preferred. Recipe adapted from: Chef Dennis Littley Photos by: Diane Baker for Canning and Cooking at Home My favorite Ice cream? Coffee. Always. I have an affinity for Haagen Dazs Coffee Ice Cream but, not anymore!! I can make my own that rivals theirs any day! I've searched many recipes that use brewed cold coffee, or espresso beans...nope - not the taste I was looking for - I found a recipe that we just fell in love with - and it uses Folgers Instant Coffee crystals! This is decadent tasting, smooth and creamy - I dare you to make some!! All you need is your stand mixer with a whisk, a cold metal bowl to start and freezer safe container! ~Enjoy! Diane
No Churn Coffee Ice Cream Ingredients: 2 cups heavy cream 1 (14 oz) can sweetened condensed milk (I usually only use about 10-12 oz) 5 tsp instant coffee + 2 1/2 tsp warm water (I used Folgers instant coffee) 2 tsp vanilla bean extract or paste (I use vanilla bean paste as it has a stronger flavor) Instructions: In a large cold metal bowl, whip heavy cream until stiff peaks form. (this can take 7+minutes, the cold metal bowl should help a bit in the timing. In a separate bowl, dissolve instant coffee granules in warm water and stir. Add in the sweetened condensed milk and vanilla extract, and stir until combined. Combine coffee mixture into well whipped heavy cream just until incorporated. Pour ice cream mixture into an airtight container and freeze for 5-6 hours or overnight. Adapted from: Sprinkle Some Sugar Photos by: Diane Baker for Canning and Cooking at Home Mom's Lemon Squares
Crust Ingredients: 1/2 cup butter 1/4 cup conf. sugar 1 cup flour Blend as for a pie crust (I use my Cuisinart) and press into 8x8 in. pan, bake at 350 20 minutes or until brown. Remove from oven Topping Ingredients: 2 eggs well beaten 1 cup sugar 3 Tbs lemon juice (about the juice of 2 lemons) 1/2 tsp baking powder 2 Tbs flour dash of salt powdered sugar *topping Beat all together & pour over crust return to oven & bake at 350 for 25 minutes, check at 20 minutes to make sure it isn’t too brown. Cool, when cool dust with confectioners/powdered sugar and cut in squares. Recipe by: Phyllis C. Photos by: Diane Baker for Canning and Cooking at Home As easy to making pancakes or waffle batter, this classic French dessert involves pouring the simple batter over fresh berries and baking until puffed and golden brown. The fruit rises to the top, leaving a soft layer whose texture falls somewhere between cake and custard and reminds me of flan. You can use any berry or but, the most traditional are cherries (other fruits like pear work great too!) This is best baked/served in a pie pan, tart pan or even small ramekins. This dessert is easy and elegant. I used vanilla bean paste with my strawberries - and I think if using cherries, I'd use almond extract or paste. You can mix it up all you want. There are even chocolate clafoutis (cla-flew-tee) with nut toppings (a mix of chunk and melted chocolate with toasted nuts on top) oh my!
~Enjoy! Diane Strawberry Clafoutis Ingredients:
Directions: Preheat the oven to 325°F. In a large bowl, whisk together the milk, eggs, sugar, vanilla, and butter until the sugar is dissolved. Add the flour and whisk until smooth. Pour the batter into a cast iron skillet or pie pan. Now sprinkle in your favorite fruit and paste or extract flavoring. Bake until the clafoutis is beautifully puffed and golden, 35–40 minutes. Serve immediately. Serves 4-6. |