Saturday, July 26, 2008

Personalizing Wrap Skirt

This post has moved and can now be found .... HERE

Wednesday, July 16, 2008

Blackberry Elation

I tried an experiment last night...and the result was absolutely fantastic!!  But we couldn't call it "that really fantastic blackberry preserve cream sauce cake thing," so we had to come up with a name.....

Blackberry Elation


1 1/3 c flour
1 c sugar
1 tsp cream of tartar
1/2 tsp baking soda
1/2 tsp salt
1/3 c vegetable shortening
2/3 c milk
1 Tb vanilla
1 egg
powdered sugar

Combine dry ingredients in a mixing bowl.
Add shortening, milk and flavorings, beat 2 minutes with a mixer.
Add egg, and beat 2 more minutes.
Pour into a 9" round cake pan (greased and floured, or treated with the "pan-ease")
Bake in a 350 degree pre-heated oven for 40-50 minutes, or until toothpick inserted in middle comes out clean.
Allow to cool on a rack 5-10 minutes, and gently remove cake from pan. Cool.

Place on serving platter and dust with powdered sugar.

Creamy sauce:
1 8 oz. block of Neufchatel cheese (similar to cream cheese, but creamier)
1 cup (8 oz) of whipping cream
1/4 c sugar
1 tsp vanilla

In a mixing bowl, beat cheese and cream until fluffy.

Mix in the sugar and vanilla. Beat until soft peaks form.

To serve:

Cut a portion of cake, place on dessert plate.
Place about 1/4 c of cream sauce over the cake. Top with blackberry (or your favorite) preserves.

*If you have fresh sliced strawberries, blackberries, raspberries, etc....Place about 2 cups of fruit in a bowl. Top with some sugar, stir, and allow to sit a couple hours in the refrigerator. This will draw out the juices of the fruit and give you a wonderful sauce. This can be used to top the dessert, ice cream or anything else.


Scallops L'Orange

Scallops L'Orange

I don't have a photo for this, but I made it the other day and it is wonderful....I'll add a photo the next time I make it. (If I remember)

Scallops L'Orange

2 lb scallops

salt & pepper

2 Tb olive oil

3 Tb butter

1 orange, zested (will be about 2 Tb zest)

4 scallions, sliced

2/3 c. cooking white wine

1. In a dish, lightly salt & pepper scallops.

2. Heat oil in a skillet.

3. Cook scallops on medium high heat, until lightly browned.  Remove from pan and place in a bowl, and cover to keep warm.

4. Wipe out skillet, and then melt butter.

5. Add scallions and all but 1 tsp of orange zest. Saute about 2 minutes and add wine.

6. Simmer, stirring gently until slightly reduced.

7. Add scallops back to pan, gently stir until all is nice and hot again.

8. Transfer all to a serving bowl and top with reserved orange zest.

Serve and enjoy.  This is very light and only takes about 10 minutes to make!