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December 17, 2016

Lemon Curd Parfaits

Use prepared Lemon curd and frozen whipped topping for a simple but elegant dessert. Or make your own, it is your call depending on how much time you have.

Serves 6

Ingredients:

1 1/2 cups chilled whipping cream (or 1 container frozen whipped topping)
1/3 cup powdered sugar
One 8 ounce package cream cheese, room temperature
1 1/4 cups purchased lemon curd
¼ cup graham cracker or ground ginger snaps
6-8 ounces fruit of choice (such as raspberries, blueberries, strawberries)

Instructions:

Using electric mixer, beat cream in large bowl until stiff peaks form, add powder sugar and mix until well blended. In another bowl, whip cream cheese until fluffy and fold in whipped cream or frozen whipped topping.

Divide whipped cream mixture among six 6-8-ounce wineglasses or dessert cups. NOTE: place 2 large tablespoons whipped cream into bottom of each cup or glass. Layer each cup with equal amounts of the lemon curd. Top each cup with remaining whipped cream. Cover and chill until parfaits are cold, at least 30 minutes and up to 1 day.
Posted by terri at 04:57 AM | Comments (0)

Peppermint Candy Cookies

This is a cookie recipe from Martha Stewart Living magazine. I tested it in a cooking class and it was great. I thought it would be neat to make candy cane shaped cookies, so I did and they turned out really good. The secret to getting the peppermint to stay on the cookie and not melt out into the pan is to roll only the top of the cookie in the crushed peppermint. Be careful to use a light coating of candy for just the right flavors.

Makes about 30

Ingredients:
1 ½ cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon coarse salt
1 stick unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
4 ounces flat round peppermint candies, crushed

Instructions:
Preheat oven to 325 degrees F.

In a medium bowl, whisk together flour, baking powder and salt

Beat butter with sugar with an electric mixer until light and fluffy, about 2-3 minutes. Beat in egg and vanilla until just blended, scraping down sides of bowl. Reduce speed to low and beat in flour mixture until well combined. Refrigerate dough until firm, about 1 hour.

Use about 1 rounded tablespoons of cookie dough and form into a ball. Roll in crushed candy to coat. Arrange 2 inches apart on parchment lined baking sheets.

Bake rotating sheets once until edges are starting to brown, about 14 minutes. Let cool completely on wire racks. Break off any bits of melted candy from edges of cookies if necessary.

Cookies can be stored in an airtight container, between sheets of parchment or waxed paper up to 1 week.

Posted by terri at 04:48 AM | Comments (0)

Pecan and Caramel Cake with Cream Cheese Frosting

What a beautiful cake this is and it tastes as good as it looks. But guess what? It is not that difficult to make. I used a yellow butter boxed cake mix and a few extra ingredients to make it rich and delicious.

The recipe makes 3 round cakes each layered with caramel sauce. You could make the cake in a Bundt pan, just pour the caramel sauce over the cake after it cools. Then wait about 20 minutes and frost the cake.

Ingredients
Batter:
I box Butter Cake Mix, any variety (using recommended eggs and butter)
Use Whole milk (or for more rich cake use cream) to replace the water in cake mix
1 cup finely chopped pecans, toasted
1/3 cup dark corn syrup or maple syrup

Caramel sauce:
1 cup granulated sugar
¼ cup water
6 tablespoons butter
1/2 cup heavy whipping cream

Cream Cheese Frosting
One- 8 ounce package cream cheese (do not use low fat brand), softened to room temperature
16 ounces powdered sugar, sift for better results
½ cup roughly chopped toasted pecans
½ cup coconut, toasted (optional)
½ teaspoon vanilla
Garnishes: raspberries, fresh mint sprig
Instructions:
Cake Batter:
Preheat oven 350 degrees F. Grease and flour three 8 or 9 inch round cake pans
Break eggs into bowl and beat, add cake mix, syrup, butter and milk. Beat batter according to package directions. Add pecans and stir to combine. Pour cake batter into prepared cake pans and bake according to package directions. Remove cake when cake tested inserted into center of cake comes out clean. Cool cakes 3-5 minutes. Remove cakes from pans onto cake rack to cool before layering with caramel.

Caramel sauce:
Heat sugar and water on moderately high heat in a heavy 2 or 3 quart saucepan. Stir vigorously as sugar melts. Sugar may harden, keep stirring while sugar melts. As soon as sugar melts and turns amber color turn off heat and add butter and whisk until butter melts. Remove from heat and slowly and carefully add the cream. Whisk until smooth. Cool for 5 minutes.

Cream Cheese Frosting:
Whip cream cheese until fluffy, slowly stir in powdered sugar. Continue to beat on low until sugar has incorporated into cheese. Add vanilla and pecans and mix until combined.

Assemble the cake:
Place one cake on cake plate and top with 1/3 of the caramel sauce, layer with second cake and top with 1/3 caramel sauce. Top with third cake and top with remaining caramel sauce. Frost cake with Pecan cream cheese frosting. Top cake with coconut if desired. Garnish with raspberries and mint leaves.

Posted by terri at 04:42 AM | Comments (0)