" Thou wilt Keep him in perfect peace, whose mind is stayed on thee: because he trusteth in Thee. Trust ye in the LORD forever: for the LORD JEHOVAH is everlasting strength:" ...
Isaiah 26:3-4 (KJV)
Isaiah 26:3-4 (KJV)
Monday, January 25, 2010
Monday, January 18, 2010
More cake pictures
Here are a few pictures of the last cake that I made. I had to play with my new cake pans that I got for a Christmas present from my sister, Hannah.
( And I felt like making a cake, since I don't have any cake decorating class until March...)
I have a lot of fun decorating the cakes.
I will confess that I didn't like how my basket looked before flowers. When it was all done I liked it. I just have to practice my basket weave! :)
I was thinking of making this cake look like a stack of presents but I wanted to do something with flowers and so this is how it turned out...
( And I felt like making a cake, since I don't have any cake decorating class until March...)
I have a lot of fun decorating the cakes.
I will confess that I didn't like how my basket looked before flowers. When it was all done I liked it. I just have to practice my basket weave! :)
I was thinking of making this cake look like a stack of presents but I wanted to do something with flowers and so this is how it turned out...
P.S. I hope this doesn't make you too hungry! :)
Friday, January 15, 2010
Lemon Curd Recipe
I couldn't find the recipe that I usually use for the Lemon Curd, so I went looking on line at allrecipes.com to see if I could find something similar and I found several. I picked out one of them to put on here. You can go to the website and look at all the helpful suggestions that others have written after making this recipe.
Prep Time:
Cook Time:
Ready In:
1 of 4 Photos
Perfect Lemon Curd
"Wonderfully tart, classic English lemon curd ... perfect with scones and tea."
Rating: 
Read Reviews (76)
Rate/Review | 3,089 people have saved this
Prep Time:
10 Min
Cook Time:
6 Min
Ready In:
16 Min
Ingredients
- 3/4 cup fresh lemon juice
- 1 tablespoon grated lemon zest
- 3/4 cup sugar
- 3 eggs
- 1/2 cup unsalted butter, cubed
Directions
- In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.
Saturday, January 9, 2010
A Few Recipes
I have been asked for several recipes from several people,
so I decided to put them on my blog for you all to enjoy. Here they are!
Homemade Egg Nog
1 cup cream 3 cups milk
2 teaspoons vanilla extract 4 to 5 eggs
2teaspoons ground nutmeg or 1 teaspoon cinnamon and 1 teaspoon nutmeg
Pure maple syrup or other sweetener to taste
1 teaspoon Guar Gum, optional*
Put all ingredients in a blender. Mix until blended. Be careful because this does foam!
Enjoy!
*Note: I use the Guar Gum to thicken this to make it more like a store bought texture. You don't have to put it in if you don't have it or if you don't mind it runnier. You also can add Rum Extract if desired. ( I don't use it personally but you can if you want to use it.)
Oatmeal Scones with Raisins or Dates
Pre-heat oven to 450 degrees. Have ready a large ungreased baking sheet.
Whisk together thoroughly in a large bowl:
1 1/2 cups all- purpose flour 1/4 cup sugar
1 Tablespoon baking powder 1/2 teaspoon salt
Stir in, using your fingers if necessary to separate the fruit:
1 1/4 cups old fashioned rolled oats
1/2 cup raisins or chopped dates *
Whisk together , then add all at once:
1 large egg 10 Tablespoons warm melted butter, no substitutes
1/3 cup milk
Mix with a rubber spatula, wooden spoon, or fork just until the dry ingredients are moistened. The batter will be quite sticky. Transfer the dough to a lightly floured surface. With floured finger, pat the dough into a 8 inch round about 3/4 inch thick. Cut into 8 to 12 wedges. If the dough is too sticky to move the wedges intact, wait 1 to 2 minutes. Using a spatula, place the wedges at least 1/2 inch apart on the baking sheet. Bake until lightly browned, 10 to 12 minutes. Let cool on a rack or serve warm.
*Note: I have played around with this recipe. I have used chopped apricots,
dried cranberries or what ever other dried fruit I had when I made them. I also used frozen strawberries that were thawed and drained and put some white chocolate chips in them. You can have fun thinking up ideas and playing with different fruits with this one!
What goes with scones but Lemon Curd and Devonshire Cream!?! YUM!
Here is a recipe that I have for Devonshire Cream
Devonshire Cream
1- 3 ounce cream cheese, softened 1 Tablespoon powdered sugar
1/2 teaspoon vanilla extract 1/4 to 1/3 cup whipping cream
In a small mixing bowl, beat cream cheese, powdered sugar and vanilla until fluffy. Gradually add enough cream to achieve a spreading consistency.
I am going to have to go looking for my recipe for Lemon curd! :) I know it is around here some place! So I will put that up on another post. Hopefully sometime next week so you all don't have to wait to long for it!
Okay, a frosting recipe that I like to use for my base frosting when I make my cakes and that is the favorite frosting here at out house.
The Ring's Favorite Frosting
In a small sauce pan cook and stir until thickened over medium heat:
1 cup milk 5 Tablespoons all purpose flour
Cover and refrigerate until cold. ( Make sure it is cold before you put it into the next stage or it will cause the frosting to break down. It is still good but for frosting a cake it is hard to work with if you are doing a layer cake or the top and sides of a cake! If it is just a top of a cake it will work just fine.)
In a mixing bowl cream the following:
1 cup white sugar 1 teaspoon vanilla extract
1/2 cup butter, slightly softened 1/2 cup shortening
( Do not beat to much and warm the butter up!)
Add the cooled flour mixture and mix , scrape down and beat for 10 minutes on low speed.
This makes enough frosting for a 2 layer 9 inch cake.
Sorry, I am not giving you my secret ingredient that I use that the original recipe does not call for. :) I like to keep some things a secret!
I hope you all enjoy these. If you have any questions about the recipes you can ask.
1 cup cream 3 cups milk
2 teaspoons vanilla extract 4 to 5 eggs
2teaspoons ground nutmeg or 1 teaspoon cinnamon and 1 teaspoon nutmeg
Pure maple syrup or other sweetener to taste
1 teaspoon Guar Gum, optional*
Put all ingredients in a blender. Mix until blended. Be careful because this does foam!
Enjoy!
*Note: I use the Guar Gum to thicken this to make it more like a store bought texture. You don't have to put it in if you don't have it or if you don't mind it runnier. You also can add Rum Extract if desired. ( I don't use it personally but you can if you want to use it.)
Oatmeal Scones with Raisins or Dates
Pre-heat oven to 450 degrees. Have ready a large ungreased baking sheet.
Whisk together thoroughly in a large bowl:
1 1/2 cups all- purpose flour 1/4 cup sugar
1 Tablespoon baking powder 1/2 teaspoon salt
Stir in, using your fingers if necessary to separate the fruit:
1 1/4 cups old fashioned rolled oats
1/2 cup raisins or chopped dates *
Whisk together , then add all at once:
1 large egg 10 Tablespoons warm melted butter, no substitutes
1/3 cup milk
Mix with a rubber spatula, wooden spoon, or fork just until the dry ingredients are moistened. The batter will be quite sticky. Transfer the dough to a lightly floured surface. With floured finger, pat the dough into a 8 inch round about 3/4 inch thick. Cut into 8 to 12 wedges. If the dough is too sticky to move the wedges intact, wait 1 to 2 minutes. Using a spatula, place the wedges at least 1/2 inch apart on the baking sheet. Bake until lightly browned, 10 to 12 minutes. Let cool on a rack or serve warm.
*Note: I have played around with this recipe. I have used chopped apricots,
dried cranberries or what ever other dried fruit I had when I made them. I also used frozen strawberries that were thawed and drained and put some white chocolate chips in them. You can have fun thinking up ideas and playing with different fruits with this one!
What goes with scones but Lemon Curd and Devonshire Cream!?! YUM!
Here is a recipe that I have for Devonshire Cream
Devonshire Cream
1- 3 ounce cream cheese, softened 1 Tablespoon powdered sugar
1/2 teaspoon vanilla extract 1/4 to 1/3 cup whipping cream
In a small mixing bowl, beat cream cheese, powdered sugar and vanilla until fluffy. Gradually add enough cream to achieve a spreading consistency.
I am going to have to go looking for my recipe for Lemon curd! :) I know it is around here some place! So I will put that up on another post. Hopefully sometime next week so you all don't have to wait to long for it!
Okay, a frosting recipe that I like to use for my base frosting when I make my cakes and that is the favorite frosting here at out house.
The Ring's Favorite Frosting
In a small sauce pan cook and stir until thickened over medium heat:
1 cup milk 5 Tablespoons all purpose flour
Cover and refrigerate until cold. ( Make sure it is cold before you put it into the next stage or it will cause the frosting to break down. It is still good but for frosting a cake it is hard to work with if you are doing a layer cake or the top and sides of a cake! If it is just a top of a cake it will work just fine.)
In a mixing bowl cream the following:
1 cup white sugar 1 teaspoon vanilla extract
1/2 cup butter, slightly softened 1/2 cup shortening
( Do not beat to much and warm the butter up!)
Add the cooled flour mixture and mix , scrape down and beat for 10 minutes on low speed.
This makes enough frosting for a 2 layer 9 inch cake.
Sorry, I am not giving you my secret ingredient that I use that the original recipe does not call for. :) I like to keep some things a secret!
I hope you all enjoy these. If you have any questions about the recipes you can ask.
Subscribe to:
Posts (Atom)
