Just A Little Trifle!

This dessert came about through a series of inspirations and culinary failures.  The end result was, I believe, a consummate success!  I will quote my friend Kelly on the end result, "I could seriously picture myself in a chair eating that trifle until I go into a coma."  That statement, my friends, is what every baker dreams of hearing, honestly!!!  So, here's the inspiration portion of the creation.  I wanted to make trifle, but my husband can't eat chocolate anymore.  So what to do?  I decided to make a fruit and vanilla pudding trifle.  For the cake.... Harvey Wallbanger, a Buegge family (or Whitley family) tradition!  I adjusted it and didn't add the pudding and exchanged orange juice for lemon juice (because of other ideas that were percolating in my head at that moment).  I had blueberries in the freezer that I had picked the previous summer, sumptuous blueberries that would taste great with a lemon flavor somewhere in the trifle!  Now for the failure turned inspiration portion.  I had a box of instant pudding, which normally goes in Harvey Wallbanger, but would be kept out to layer instead.  I tried to use almond milk in place of regular milk.  This was not a success, it was soupy.  Soooooo, change of plans..... make your own pudding from scratch; vanilla-lemon pudding!!!  So I had my layers, Harvey Wallbanger cake, vanilla-lemon pudding, blueberries and whip cream, Oh My!  It does take a bit of time to do this, but the results are so very worth it.

Here's to your trifle coma!!!

Blueberry Banger Trifle 
Ingredients:
Cake -
1 box yellow cake mix
3 eggs
3/4 cup oil
1/4 cup water
1/4 cup Vodka
1/4 cup Galliano
1/4 cup lemon juice
Pudding -
3/4 cup sugar
2 Tbsp. flour
2 cups milk
2 egg yolks, beaten
4 Tbsp. butter
1 tsp. vanilla
1 1/2 tsp. lemon juice
Rest of the trifle
Blueberries (about 2-3 cups)
Whip cream (enough to layer 2 times)

Method:

 

• Preheat oven to 350 degrees
• Mix all cake ingredients together and bake for 30-40 minutes.  I bake the cake in a lightly greased bundt pan.  Then cut the cake into cubes.  

• In a medium saucepan combine 3/4 cup of sugar and 2 Tbsp. flour and slowly add 2 cups of milk, while stirring/whisking.

 

• Cook mixture on low (this is important because milk can easily scald - I will warn you, this feels like it takes forever and honestly, it kinda does - it's the longest part of this dessert).
• Once the mixture thickens and bubbles, add 4 Tbsp. of the hot mixture to the beaten eggs and stir in.  Then add the eggs to the full sugar/milk mixture.
• Cook for 2 more minutes.
• Then remove from heat and add butter, vanilla and lemon juice.  Stir.
• Now you are ready to layer.  Cake pieces, pudding, blueberries, whip cream, blueberries, cake, pudding, blueberries and whip cream!

Enjoy!!!

Click here for printable recipe

More Blueberries!

Sadly, this is my last post about blueberries for a bit.  I have used up the last of these frozen wonders from last summer.  The good news is that there will be plenty more to come since we've just planted our own blueberry patch!!  Woo-hoo!  I love all the things we are able to grow here in this beautiful valley and the huge yard God has blessed us with.  Although this is the last of the blueberry recipes  for awhile, it's a great one to end on.  This was originally called a "breakfast cake", but I think it's too sweet for that, so we're just going with dessert on this one; small group dessert to be exact.  When I found the recipe at the "Alexandra's Kitchen" food blog, I knew right away I'd be making it, and soon!!  How can you resist a recipe with blueberries AND buttermilk?!  I couldn't and turns out I was glad I couldn't.  We put the small in small group that night with only 4 adults and 2 kids.  Regardless, we put a HUGE dent in this dessert.

Banish the midweek "blues" with this blueberry goodness tonight!!

Buttermilk Blueberry Cake 
Ingredients:
½ cup unsalted butter, room temperature

2 tsp. lemon zest or more — zest from 1 large lemon

3/4 of a cup packed brown sugar

1 egg, room temperature

2 tsp. vanilla

2 cups flour (white whole wheat worked great)

2 tsp. baking powder

1 tsp. kosher salt

2 cups fresh blueberries

½ cup buttermilk

1 tablespoon granulated sugar for sprinkling on top

Method:

• 1. Preheat the oven to 350ºF. Cream butter with lemon zest and 3/4 cup of the sugar until light and fluffy.
• 2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
• 3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
• 4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with tablespoon of granulated sugar. Bake for 45 minutes. Check with a toothpick for done-ness.  Depending on your oven you may need more or less time.  Start checking for done-ness and desired "golden-ness" (I'm liking the "ness" words today!) at about 35 minutes. 
• Let cool at least 15 minutes before serving.

Click here for printable recipe

Ich Liebe Dich

Ich liebe dich means "I love you" in German.  Love has so many meanings and means of expression.  How do you express your deep love for someone?  Is it by touch, by words, by service, by action?  One of the ways I express my love for those in my life is through food, specifically making foods for them.  I slather them with my love by cooking or baking their favorite treats or meals or even better, by trying something new and delicious looking as a surprise.  I never feel more comfortable or loving than when I'm creating something in the kitchen.  It's as if all my creativity and love can combine to make something that shows the special people in my life what they mean to me.  Recently we had my friend Stacy and her husband Matt. along with their adorable daughter Brooklyn over for dinner. Words can't begin to express how much I love these three people.  Having them at the table with my husband and boys makes my heart sing for joy.  I made a German meal and I wanted to finish it off with a German dessert.  I wanted simple ingredients and a simple method.  I've found that simplicity can often shout love far more clearly than complex words, phrases or flavors.  I think it worked.  I think my family, which includes Stacy, Matt & Brooklyn, felt my love for them that night.  I certainly hope so. 

Here's a simple way to tell someone or several someones you love them tonight.  Ich liebe dich!

German Apple Pudding Cake 

Ingredients:

• 4 apples, peeled and sliced (also would be good with peaches or pears & cranberries!)
• 1/2 cup brown sugar
• 1 cup flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1/4 ts[. ground ginger
• 1/8/ tsp. ground nutmeg
• 1/2 cup milk
• 1 tsp. vanilla
• 2 - 3 tsp. butter
• 2 cups boiling water

Method:

• Preheat oven to 400° F.
• Mix together the sugar, flour, baking powder, salt, cinnamon, ginger & nutmeg.

• Add the apple slices and mix until coated with the flour mixture.

• Add the milk that has been mixed with the vanilla.
• Stir until everything has been moistened.  Pour into 9X9 baking dish & smooth out the top. 

• Put on rack in oven and carefully pour the 2 cups of boiling water over the top. DO NOT STIR.  
• Bake for 40 minutes or until top is golden brown.
• Let cool slightly before serving. Sprinkle extra cinnamon or slivered almonds on top if desired.
• Great with vanilla ice cream or whip cream!!!

Click here for printable recipe

German Baking

One thing I remember vividly from my time in Germany is walking into a bakery and being overwhelmed by the wonderful aroma and endless choices of baked good available to me.  I loved everything I tried and one of my favorites was apfel kuchen - apple cake.  I tried this recipe out for our small group Bible study last night and it's a definite keeper.  I changed quite a few things, as usual.  My overall result was not as pretty as the ones I remember in the bakery windows in Germany, but the taste left absolutely NOTHING to be desired.

Guten appetit!!!

Apfel Kuchen - German Apple Cake 
Ingredients:
1 1/2 cups flour (I used white whole wheat)
3/4 cup sugar
2 tsp. baking powder
1/4 tsp. salt
1 egg
1/2 cup milk
1/4 cup oil
1 tsp. vanilla
5-6 apples, cored, peeled and sliced
1 Tbsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. ground ginger

For Drizzling Over before baking (just mix together in small bowl)
1/4 cup sugar
1/4 cup butter, melted
1 tsp. cinnamon
1 tsp. vanilla
1 tsp. cinnamon

For Glaze, after baking & cooled:
4 Tbsp. apricot jam, 4 Tbsp. water

Method:
1.)  Combine flour, sugar, baking powder & salt in a mixing bowl; then make a well in the center & set aside.
2.)  Blend egg, milk and oil together in a small mixing bowl.
3.)  Add egg mixture to dry mixture and stir until just moistened.
4.)  Spread batter into a greased 13X9 inche baking dish.
5.)  Arrange apple sliced in rows, slightly overlapping, on top of the batter, covering it completely.
6.)  Drizzle top butter/cinnamon/sugar/vanilla mixture
7.)  Bake @ 375 degrees for 40-45 minutes.
8.)  Combine jam & water in a small saucepan and cook over medium heat until the jam melts. 
9.)  When kuchen is cooled, brush with glaze.

Click here for printable recipe

Handed Down 3 Generations and Counting!

I'd never heard of Harvey Wallbanger before I met my husband.  I never knew it was a mixed drink and I certainly didn't know it was a delicious cake!  This recipe mixes the ingredients from the famous drink with ingredients for cake to create a magnificent mixture of texture and flavor.  It's a very easy cake to make and tastes like you must have spent a great deal of time on it.  In fact, my older son has been helping me make it since he was about 2 years old.  

The recipe I'm about to share is a very special one.  As I type this I am looking his grandmother's worn recipe card that contains the instructions for creating it.  It's written in the hand of my husband's grandfather and is his first choice of birthday cakes, always.  So today, I'm making this in honor of my husband and his life and in loving memory of his wonderful grandmother Jeanette. 

It's a family favorite and has been for 3 generations, and counting!

Harvey Wallbanger Cake  
Ingredients:
1 package yellow cake mix
1 package instant vanilla pudding (3 3/4 ounce)
1 cup of liquid shortening (also known as oil )
4 eggs
1/4 cup Vodka
1/4 cup Galliano (a sweet herbal liqueur)
3/4 cup orange juice
Powdered Sugar (for dusting cake after baking)

Method:
1.  Mix all ingredients and beat 4 minutes
2.  Pour batter into a well greased and lightly floured Bundt pan
3.  Bake at 350 degrees for 45-50 minutes.
4.  Let cook on rack for 30 minutes
5.  Turn upside down on plate or platter
6.  Dust with powdered sugar

Click here for printable link

Upside-down or right-side-up, either way it's delicious!

We have some amazingly delicious, ripe and juicy pears sitting on our counter.  I walked past them a few days ago and the aroma made my tummy grumble and my mouth water.  It was watering for this fabulous dessert found a few years ago in a beloved cookbook, The Family Circle Cookbook.  This book has pictures of every single item in it.  That's what always lures me in, the picture.  That's why I've committed to always having a picture of what I post here and that picture will ALWAYS be of the foods I've baked or cooked.  Pictures really are worth a thousand words.  It made me wonder then, how many words are "tastes" worth?  I'd say at least 10 times that!!!

So try this winter dessert and let the loquaciousness begin!!!

Pear-Cranberry Upside-Down Cake 
Ingredients:
Topping
6 Tbsp. unsalted butter
½ cup firmly packed dark brown sugar
3 ripe pears, peeled, seeded & cut into halves or quarters
1 cup fresh or frozen cranberries
Cake:
1 ½ cups all-purpose flour
¾ cup granulated sugar
2 tsp. baking powder
½ tsp. salt
⅔ cup milk
⅓ cup unsalted butter, at room temp.
1 egg
1 tsp. vanilla

Method:
Preheat oven to 350 degrees
Topping: Place butter in 9X9X2 inch square baking pan.
Place pan with butter in oven until butter melts.
Stir in brown sugar.
Arrange pears, rounded side down over sugar mixture.
Sprinkle cranberries between pears.
Cake: Stir together flour, sugar, baking powder & salt in large bowl.
Beat in milk & butter until smoth
Beat in egg & vanilla until blended
Pour batter evening over fruit in baking pan.
Bake for 45-50 minutes, or until wooden toothpick inserted into the middle of the cake comes out clean.
Cool cake in pan on wire rack for 5 minutes
Loosen cake from sides of pan by sliding a knife around the edges.
Place serving platter on top of baking dish and invert, let the glaze drop down sides of cake.

For printable version click here.