Dessert

Toffee

Getting Started

What You’ll Need

  • 1 cup butter
  • 1 cup sugar
  • 3 tablespoons water
  • 1/2 cup chopped pecans or walnuts
  • 6 ounces of chocolate chips or your favorite chopped chocolate

Method

1

Butter a 9×13 inch baking pan with sides

2

In a medium size pot bring to boil the butter, sugar and water. Stirring often bring the mixture to 300 degrees, stir in the nuts. Pour the mixture onto the pan and spread out with a spoon; add the chocolate and spread out evenly.

3

Cover with wax paper and refrigerate till set; 35-45 minutes. Break into bite size pieces and ENJOY


Does not require refrigeration; can be stored in a cool dry place.

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Coffee Ice Box Cake

 

Getting Started

For the crust

  • 2 packages of chocolate graham crackers
  • 1 stick of butter

For the fudge

  • 1 stick of butter
  • 1 12oz can of evaporated milk
  • 1 cup of chocolate chips
  • 2 cups of powdered sugar
  • 1 tsp. of vanilla extract

The rest of it

  • 1 qt of coffee ice cream
  • 1 8oz container of whipped cream
  • 1 cup of pecans

Method

The crust

1

Put all the graham crackers into a food processor and pulse until blended

Then mix the graham cracker and butter together

Then press int0 a 9×9 spring form pan

Then place in freezer for 15- 20 min

Adding the ice cream

2

Once your base has set in the freezer take it back out and place a layer of coffee ice cream on top and return the pan to the freezer to set

The fudge

3

Melt the butter, evaporated milk, chocolate chips, powdered sugar, into a medium saucepan pan over medium heat

Whisk to blend everything together to start them stir with a wooden spoon until smoke and thick, this should take 8-10 min (or until the sauce coats the the spoon

Then remove from the heat and add the vanilla extract and hazelnut extract

Set aside to cool or place in another container and set in the fridge till cool

Putting it all together

4

Bring back out your spring form pan and your now cool fudge sauce

Pour the fudge sauce on to the layer of ice cream and spread till the ice cream layer is completely covered

Now chop half of your pecans and sprinkle onto the fudge layer

Lastly spread the whipped cream ontop and decorate with the rest of your pecans

And let freeze for an hour or more and then you’re ready to eat!


Before serving; remove spring form pan, slice and dust the top with coco powder and you’re ready to eat.

This will keep up to one week in the freezer

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This is a picture of my grandmother driving the team; her two brothers are on the wagon also.

I remember a delicious chocolate cake that my mom would make in February for my dad’s birthday. It had a rich dense texture and the frosting was smooth, creamy and shinny. The trick to the shinny frosting was adding an egg.

This recipe has been in the family for many years. My mom would make the same cake for my birthday every year as well.

Keep in mind this recipe was before microwave ovens and food processors. The technique of using ice cold water and alternating back and forth with the flour mixture is something we do not use to often these days.

Tip; add some water and lots of ice to a big bowl and let melt down for 10-12 minutes and measure your water from the bowl. If not using pre-sifted cake flour make sure you sift.

I took a picture of the recipe card my mom had to show you how often she made this cake; it has chocolate smears all over it.

Old Time Fudge Cake

 

Grandma’s Recipe

By The Gourmet Farm Girl

2/3 cup soft butter
1 ¾ cup sugar
2 eggs
1 t vanilla
2 squares unsweetened chocolate (melted)
2 ½ cups sifted cake flour
1 ¼ t soda
½ t salt

1 ¼ cups ice water

Cream together butter, sugar, eggs and vanilla till fluffy
Beat for 5 minutes at high speed scraping bowl occasionally to guide batter into beaters

Sift together flour, soda and salt

Add to creamed mixture alternately with ice water

Make sure to beat well after each addition

Bake in 2 paper lined 9 inch round cake pans at 350 degrees

For 30-35 minutes or till a tooth pick come out clean
Cool cakes on rack

Chocolate Fortune Frosting

 

2 squares unsweetened chocolate
2 cups sifted confectioner’s sugar
3 T (hot) water
1 egg
1/3 cup soft butter
1 t vanilla
Melt chocolate in mixing bowl over hot water (or in microwave) grandma didn’t have a microwave
Mix in sugar and water
Beat in egg then the butter and vanilla
Frosting will be thin at this point so place bowl in ice water
Beat until spreading consistency
Frost cake and trim sides with walnut halves
ENJOY!

Old Time Fudge Cake Recipe Read More »

I made an oatmeal cake last night…it was an old recipe I had from my mom’s recipe box. You know the kind of box full of file cards and cute images on the borders.Most of which are tattered and torn because they have been pulled in and out of the box so many times. Mom would have loved the internet and the luxury of finding any instruction you want for making an oatmeal cake.

I had a piece with my coffee this morning…I must say…it is quite tasty.

Here is the recipe:

Oatmeal Cake

1 cup rolled oats
1 stick butter
1 ¼ cups of water

Bring the water to a boil and pour over the butter & oats

Let sit for 20 minutes

Meanwhile, mix together:

1 c white sugar
1 c brown sugar
1 1/3 cups flour
1tsp. baking soda
½ t nutmeg
1 t. cinnamon
½ t salt

Add to the oats and butter and mix well

Add 2 eggs

Mix well

I added 1/3 cup of chopped pear and ¼ cup of chopped walnuts

Pour into a bunt pan and bake for 45-50 minutes or until a tooth pick comes out clean.

Let cool for about 10-15 minutes and flip onto a plate.

If you want to add an icing, I made a simple white icing with 1 cup of powder sugar and 2-3 T. of water and poured on after the cake had cooled.

Enjoy!

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Mom’s Strawberry Pie

Getting Started

What You’ll Need

  • ¾ cup sugar
  • 2 Tablespoons corn starch
  • 1 1/2 cups water
  • 1- 3 oz. box (regular) strawberry jello
  • 1 – 1 ½ quart fresh strawberries (depends on the size of the berries)
  • 1 pre-baked pie shell

Method

1

Combine the sugar, cornstarch and water in a medium size sauce pan and cook over medium to medium high heat till thick; stirring often. (I use a wire whisk to start with then a large wooden spoon)
Remove from heat and stir in the jello; set aside to cool, stirring occasionally to prevent a film from forming.

2

Clean and slice the strawberries; when the sauce is cool add the strawberries and pour into a cooled baked pie shell. Cover with wax paper and refrigerate till set; 4-5 hours or overnight

3

Don’t forget the Whipped Cream


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Non- Bake Granola Cookies with Honey, Chocolate and Peanut Butter

Getting Started

What You’ll Need

  • 6 cups Great Grains Cereal with Pecans
  • 1 cup natural peanut butter (creamy or with nuts)
  • 1 cup pure honey
  • 1 cup dark chocolate chips or milk chocolate (optional)

Method

1

Spray with cooking oil a 9×12 glass baking dish

2

n a large skillet warm the honey and peanut butter over low heat; stirring gently till incorporated.
Remove from heat and stir in the cereal till coated; add the chocolate chips and stir gently till mixed.
Pour into the baking dish and refrigerate for several hours or overnight before cutting.


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Peach Crumble with Cherry Reduction

 

Getting Started

To Start

  • Preheat oven to 400 degrees

What You’ll Need

  • 1 1/2 cups of The Gourmet Farm Girl Cherry Balsamic
  • (reduced)
  • ½ cup brown sugar
  • ¼ cup all purpose flour
  • ½ cup rolled oats
  • 1 teaspoon cinnamon
  • ½ cup chopped pecans
  • 6 tablespoons butter (divided)
  • 7-8 fresh medium size peaches sliced
  • (reserving 5-6 slices for garnish)
  • ½ cup granola cereal

Method

1

Simmer the balsamic in a sauce pan for 30-40 minutes; stirring often. Cook until it coats a spoon. Remove from heat and cool to room temperature; set aside. (Do not overheat)

2

Using a fork, mix in a medium size bowl the brown sugar, flour, rolled oats, cinnamon, pecans and 3 tablespoons butter till crumbly.

3

Spray a 9×9 glass casserole with cooking oil; pour half of the crumb mixture into the dish; drop the remaining 3 tablespoons of butter over the crumbs

4

Wash and peel peaches; slice and layer on top of the crumb mixture; cover with remaining crumbs and granola. Bake for 30-40 minutes; remove and garnish with fresh peach slices; return to oven for an additional five minutes. Remove and cool for 8-10 minutes; drizzle some of the Cherry reduction over the top before serving. Serve warm with vanilla ice-cream or fresh whipped cream and a sprig of fresh mint.


Note: Apples and Pears work well with this recipe.
Balsamic reduction also works well over grilled meats.

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