Strawberry Shortcake
Buttermilk Strawberry Shortcake
A light biscuit topped with delicious strawberries
Ingredients
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
⅓ cup sugar
1 ½ teaspoons salt
¾ cup cold unsalted butter, cut into small pieces
1 cup buttermilk
2 tablespoons heavy cream
1/8 cup sparkling sugar
8 cups sliced fresh strawberries
¼ cup white sugar
Instructions
Preheat the oven to 425 degrees F
Line a baking sheet with parchment paper.
Whisk together flour, baking powder, baking soda, 1/3 cup white sugar, and salt in a mixing bowl.
Cut in cold butter until the mixture resembles coarse crumbs.
Stir in buttermilk until the flour mixture is moistened.
Drop 1/3-cup scoops of the dough 2 inches apart onto the prepared baking sheet.
Brush biscuits with heavy cream and sprinkle generously with sparkling sugar.
Bake in the preheated oven until golden brown, 15 to 20 minutes.
Mix together the sliced strawberries 1/4 to 1/2 cup sugar (depending on tartness of berries), in a large bowl. Allow berries to rest until juices develop, about 30 minutes.
Serve the strawberries with juice over the biscuits.
Apple Sauce
Apple Sauce
Ingredients
- 8 to 10 tart apples Macs, Granny Smith, Cortland are all great - cored and chunked
- 1/4 cup brown sugar
- 1/4 to 1/2 cup Maple Syrup
- 1/4 cup boiled cider optional
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fresh ground nutmeg
Instructions
- Put everything in a saucepan Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, mash with potato masher food processor or hand emulsifier.
Best Apple Pie Baking Dish Sale
Apple Crisp
Apple Crisp
Ingredients
- 6 medium tart apples or a combo or apples
- 1/2 to 3/4 cup packed brown sugar depending on tartness of apples
- 1/2 cup all-purpose flour
- 1/2 cup oats
- 1/3 cup butter
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground nutmeg fresh grounded is desired
Instructions
- Heat oven to 375°F. Grease bottom and sides of 8-inch square pan
- Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.
- Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork.
Notes
Serve warm with ice cream or fresh whipped cream
Crock Pot Hot Chocolate
Creamy Crock Pot Hot Chocolate
Ingredients
- 1 1/2 c. semi-sweet chocolate chips
- 1/4 c. cocoa powder
- 1/2 c. sugar
- 1 tsp. vanilla extract
- 1 c. heavy cream
- 6 c. whole milk
- Mini marshmallows for garnish
Instructions
- Combine all ingredients except marshmallows in a slow cooker. Stir to combine.
- Cook until everything is melted, stirring occasionally, 2 hours on LOW.
- 10 minutes before serving, add marshmallows and let them get melty. Garnish with more mini marshmallows, if desired.
Whiskey Sauce
Whiskey Sauce
Ingredients
- 3 cups heavy cream
- 1/2 cup bourbon whiskey
- 1/2 cup granulated sugar or 1/4 cup sugar & 1/4 cup maple syrup
- 1/4 cup plus 2 tablespoons cornstarch
Instructions
- Combine 2-3/4 cups of the cream with the bourbon and sugar/syrup in a medium-size nonstick saucepan over medium heat. Stir to dissolve the sugar.
- In a small bowl, dissolve the cornstarch in the remaining 1/4 cup cream. Add this to the cream-and-bourbon mixture and simmer stirring often, until the mixture thickens, 4 to 5 minutes. Remove from the heat and serve warm. Great on heavy cakes like pound cakes, bread puddings,
- The sauce may be stored, for 24 hours. To serve, warm over low heat, stirring frequently.
Sugar On Snow
Sugar On Snow
Ingredients
- Vermont Fancy Grade-A Light Amber Maple Syrup
- Pure white snow
- Sour Pickles
- Donuts
Instructions
- Boil syrup to 255 degrees Fahrenheit.
- Scoop snow into large bowl or pan.
- Drizzle hot maple syrup lightly over snow.
- Use forks to eat the sticky top layer.
- Follow with a bite of sour pickle or your favorite donut.
Notes
Buy Vermont Maple Syrup Online!
Strawberry Mousse
Strawberry Mousse
Ingredients
- 1 qt Strawberries washed, hulled , less 6 or 8 for decoration (frozen without sugar can also be used)
- 3/4 c Sugar
- 1/2 c White Wine
- 1/2 c Cold water
- 1/2 c Boiling water
- 2 c Heavy cream whipped
- 2 Envelopes unflavored Gelatin
Instructions
- Press berries through a fine sieve or use a blender Add sugar and wine; stir well; chill.
- Soften gelatin in cold water. Add boiling water; stir to dissolve; cool. Combine gelatin and strawberry mixture; beat until fluffy and slightly thickened. Fold in whipped cream. Pour into non-stick 2 qt mold
- Chill at least 3 hours. serves 8
Peanut Butter Frosting
Peanut Butter Frosting
Ingredients
- 1/4 c. Crisco
- 1/2 c. creamy peanut butter
- 6 tbsp. milk
- 3 c. sifted confectioners' sugar
Instructions
- Blend Crisco and peanut butter thoroughly. Alternately add milk and sugar. Beat until smooth and fluffy. Frosts two 9-inch layers or one 9x13x2 inch cake.
Notes
Maple Walnut Pie
Maple Walnut Pie
Ingredients
- 3 Eggs slightly beaten
- ¼ Cup Maple Syrup
- ½ Cup Maple or Brown Sugar packed
- ¾ Cup White Sugar
- ½ Teaspoon Vanilla
- ¼ Teaspoon Salt
- ½ Cup Milk
- 1/3 Cup Soft Butter
- 1 Cup Broken or Chopped Walnut Pieces
- Unbaked 9" pie crust
Instructions
- In double boiler top, beat maple sugar and butter until well blended.
- Add eggs, beating constantly.
- Stir in salt, maple syrup and milk.
- Cook over boiling water for five minutes, stirring constantly.
- Remove from heat, stir in vanilla and walnuts.
- Pour into unbaked pie shell. Bake at 350 degrees F, for one hour.
Notes
Buy Vermont Maple Syrup from Vermont.
Visit our suggested New England Maple Producers in New England Living Magazine.
Maple Custard Pie
Maple Custard Pie
Ingredients
- 5 Eggs
- 1 Cup Vermont Maple Syrup
- 4 Cups Milk
- 1 Unbaked 9” Pie Shell
Instructions
- Heat milk almost to scalding, remove from heat.
- Slowly add eggs and syrup, which have been beaten together well.
- Pour into the pie shell.
- Bake at 450 degrees for 10 minutes. Reduce heard to 325 degrees, continue baking until center is firm when touched with a finger, or tested with a silver knife.
- If desired, chopped walnuts may be sprinkled on top before baking.
- Serve plain or with whipped cream.
Notes
Buy Vermont Maple Syrup Online!
Maple Cheesecake
Ingredients
- 2 cups of honey graham cracker crumbs
- 4 Tbs. butter
- 1/4 maple sugar or substitute 1/4 cup granulated sugar and 1/2 tsp. maple flavoring
- 4 eggs beaten
- 1 cup of real maple syrup
- 24 oz. cream cheese softened
Instructions
- Preheat oven to 350 degrees F.
- Combine and press graham cracker crumbs, butter, and maple sugar into a 9-inch springform pan.
- In a mixing bowl beat eggs; add maple syrup then beat, and then beat in softened cream cheese until very smooth. Pour this mixture over the crust.
- Bake 1 hour at 350 degrees F.
Maple Charlotte
Maple Charlotte
Ingredients
- 1 Tbs. 1 packet gelatin
- 1/4 cup water
- 1 cup Vermont maple syrup
- 4 cups heavy or whipping cream
- 3/4 cup chopped almonds walnuts, or hazelnuts
- Sponge cake or ladyfingers
Instructions
- Soak gelatin in water for 10 minutes. Heat maple syrup until warm (not hot) and combine with gelatin mixture. Chill until thickened slightly.
- Whip cream until soft peaks form. Fold 2 cups into maple syrup mixture. Add 1/2 cup chopped nuts.
- Line a bowl or charlotte mold with pieces of sponge cake or ladyfingers. Pour in filling and chill for 2 1/2 hours, until firm.
- Remove from mold onto serving platter and drizzle with small amount of maple syrup. Serve with remaining whipped cream and chopped nuts.
- Serves 8 to 12.
Notes
Buy Vermont Maple Syrup Online!
Maple Candy
Maple Candy
Ingredients
- 2 Cups Fancy-grade Maple Syrup
Instructions
- In a heavy-bottomed 4-quart pot, boil maple syrup on medium-high heat to 235 degrees F, stirring the surface occasionally to keep it from boiling over.
- Immediately remove the pot from the heat, leaving the thermometer clipped to the side, and place the pot on a wooden board to cool. (Do not touch the syrup while it is cooling, or large crystals will form.)
- Cool the mixture to 175 degrees F, approximately 10 minutes.
- Beat the mixture rapidly and continuously with a wooden spoon until the syrup becomes lighter in color, thick and creamy and begins to lose its gloss (about 4 to 5 minutes).
- Pour into rubber maple-sugar molds or a buttered pan. If using a pan, score into squares immediately). Set aside to cool.
Hot Fudge Sauce
Hot Fudge Sauce
Ingredients
- 4 oz semisweet chocolate or dark chocolate broken up
- 1/4 cup water
- 1/4 cup sugar
- 4 Tbs unsalted butter
- A pinch of salt
- 1/3 cup light corn syrup
- 1 tsp vanilla extract
Instructions
- Combine the chocolate, water, sugar, butter, and salt in a saucepan over very low heat.
- Stir until the chocolate is melted and the
- mixture is smooth.
- Stir in the corn syrup and bring to a boil over moderate heat.
- Reduce the heat to low and cook, stirring frequently,
- for 5 to 10 minutes, until the mixture is thick and shiny.
- Stir in the vanilla and serve warm.
Fresh Blueberry Sauce
Fresh Blueberry Sauce
Ingredients
- 2 cups fresh blueberries
- 1/3 cup sugar
- 1 tablespoon fresh lemon juice
- ½ teaspoon cinnamon
Instructions
- Wash blueberries; add sugar, cinnamon, lemon juice. Mix well.
- In a small saucepan, bring blueberry mixture to a simmer; Allow to cook until the blueberries have opened.
- Serve warm or cold.
Chocolate Ganache
Chocolate Ganache
Ingredients
- 3 cups heavy cream
- 2 tablespoons sugar
- 2 tablespoons unsalted butter diced
- 1 pound extra-bittersweet chocolate roughly chopped
Instructions
- In a medium saucepan, combine the cream and sugar and heat over medium heat just until hot.
- In a medium bowl, combine the butter and chocolate. Add the cream mixture and whisk until smooth.
- Pour the ganache into a shallow plastic or non-reactive metal container, and allow the ganache to cool to room temperature.
- Use or refrigerate. Lasts 2 weeks, yields 5 cups
Chilled Morning Berry Soup
Chilled Morning Berry Soup
Ingredients
- 2 cups fresh slightly frozen strawberries
- 1 cup fresh chilled raspberries
- 1 cup fresh chilled blueberries (substitute with any berries)
- 1 1/2 cups fresh plain or vanilla yogurt
- 1/2 cup heavy cream or milk
- powdered suger
- fresh berries on side for garnish
- fresh mint sprigs for garnish
Instructions
- In cuisinart or blending machine, add the strawberries and the raspberries and mix until blended. Then add 1 cup of the yogurt and 1/4 of the heavy cream or milk and mix again until blended. Should be smooth and not lumpy but don't overmix into too fine a liquid. Pour mixture into pouring pitcher.
- Then, mix blueberries, the rest of the yogurt and the rest of the heavy cream or milk until blended. Take first mixture and pour into shallow soup bowls, leaving room for the second mixture which you drizzle OR swirl on top. Sprinkle with powdered sugar, top with chopped or cut berries and a sprig of fresh mint. Serve immediately.
Notes
Yield: 5 cups
Apples Baked In Maple Syrup
Apples Baked In Maple Syrup
Ingredients
- 5 Macintosh or Granny Smith apples
- 1/2 cup shredded walnuts
- 1/2 cup raisins
- 1 3/4 cup Vermont Maple Syrup
- 1 3/4 cup water
- 2 Tbs. butter melted
Instructions
- Preheat oven to 375 degrees.
- Core apples and peel if desired. Place in a pie plate or shallow baking pan. Combine walnuts and raisins and stuff apple cores.
- Combine maple syrup and water. Add butter and pour over apples.
- Cover loosely with foil and bake 45 to 60 minutes. Remove foil after 30 minutes, and baste with maple mixture 3 or 4 times for duration of baking.
- Serve with fresh whipped cream or vanilla ice cream.
Notes
Buy Vermont Maple Syrup Online!
Simple Syrup
Simple Syrup
Ingredients
- 1 part water
- 1 part sugar
Instructions
- Simple syrup, also known as Bar Syrup or Rock Candy Syrup, is a standard ingredient in several cocktails and is ideal for many cold beverages like lemonade, iced tea and iced coffee.
- Bring water to a boil.
- Add sugar. Stir until dissolved.
- Remove from heat.
Pumpkin Spice Ice Cream
Pumpkin Spice Ice Cream
Ingredients
- 1 1/4 cups WHOLE milk
- 3/4 cup Dark Brown Sugar
- 1 1/2 tablespoons molasses
- 1 1/3 cups pumpkin
- 1 teaspoon cinnamon
- 3/4 teaspoon ground ginger
- 1/8 teaspoon nutmeg freshly ground
- 1 1/2 cups heavy cream
- 1 teaspoon pure vanilla extract
Instructions
- In a blender, place 1 cup milk, brown sugar, molasses, pumpkin, cinnamon, ginger and nutmeg. Blend on high until smooth, about 30 seconds. Transfer to a bowl, whisk in remaining milk and heavy cream.
- If not making ice cream immediately, cover and refrigerate until ready to use.
- Turn on ice cream maker. Pour pumpkin mixture into freezer bowl. Mix until desired consistency, about 20 - 25 minutes. Begin checking consistency after 12 - 15 minutes.
New England Pumpkin Pie
New England Pumpkin Pie
Ingredients
- 1 can ONE-PIE Pumpkin or canned pumpkin
- 1 tbsp. Cornstarch
- 1/2 tsp. Cinnamon
- 1/2 tsp. Ginger
- 1/2 tsp. Nutmeg
- 1/2 tsp. Salt Scant
- 1/2 tbsp. Butter Melted
- 1 1/2 cups Milk or 1-12 oz. can Evaporated Milk
- 1 cup Sugar
- 1/8 cup Moasses
- 2 Eggs beaten
- 1 unbaked pie crust
Instructions
- Sift Sugar, Cornstarch, Salt, Cinnamon, Ginger, & Nutmeg together.
- Mix this with contents of one can ONE-PIE Pumpkin.
- Add Eggs, beaten, Melted Butter, Molasses, & Milk. Add a dash of Lemon Juice (if desired).
- Pour into 9-inch pie crust, place on tin foil or pie baking tray in in case of spliage
- Preheat oven & bake at 450 for 15 minutes. Then reduce temp. to 350 & continue to bake for 50 minutes.
Old Fashioned Cherry Winks
Old Fashioned Cherry Winks
Ingredients
- 2 1/4 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup Crisco
- 1 cup sugar
- 2 eggs
- 2 Tablespoons milk
- 1 teaspoon vanilla
- 1 cup chopped walnuts
- 1 cup chopped dates
- crushed corn flakes
- marachino cherries
Instructions
- Preheat oven to 375 degrees.
- Blend together flour, baking powder, baking soda, salt, Crisco, and sugar. Mix the eggs, milk, and vanilla, and beat well. Add walnuts and dates. Mix together and drop by teaspoonfuls into crushed corn flakes and roll them around.
- Put on a cookie sheet and top each with a 1/2 cherry.
- Bake for 12-15 minutes.
Maple Syrup Pie
Maple Syrup Pie
Ingredients
- 9 " single pie crust
- 2 1/4 cups pure Maple syrup darker the more flavor
- 3/4 cup light cream
- 1/4 cup all-purpose flour
- 4 eggs
- 1 cup finely chopped walnuts or pecans
Instructions
- Whisk together the maple syrup, cream, flour and eggs until blended; stir in walnuts or peacans. Pour into crust. Bake in 375F oven for 10 minutes; reduce heat to 350F and bake for 30 to 35 minutes longer - or until set. Let cool on a rack.
Notes
Buy Maple Syrup on line
Maple Mousse
Maple Mousse
Ingredients
- 3 egg yolks
- 3/4 cup maple syrup preferably 100% pure grade A amber
- 2 cups heavy cream
Instructions
- Beat egg yolks in the top of a double boiler (off heat) until lemon colored.
- Heat maple syrup to boiling point, pour very slowly into egg yolks, whisking continuously.
- Cook over boiling water until eggs coat a spoon (170 deg.)
- Be careful not to heat mixture too fast.
- Cool mixture over ice while stirring constantly to room temperature.
- Beat well chilled heavy cream stiff and doubled in volume.
- Fold in maple-egg mixture until well blended.
- Fill parfait glasses,
- Refrigerate until ready to use or freeze if it will be several days until you need them.
Notes
Buy Vermont Maple Syrup Online!
Maine Blueberry Pie
Maine Blueberry Pie
Ingredients
- 1 prepared double pie crust
- 3/4 cup sugar
- 1/2 cup flour
- 1/2 teaspoon ground cinnamon
- 1 Cup sugar
- 1/4 teaspoon nutmeg
- 6 cups blueberries fresh or thawed drained frozen
- 1 tablespoon fresh squeezed lemon juice
- 1 tablespoon salted butter
Instructions
- Heat oven to 425°F.
- In large bowl, mix sugar, flour, cinnamon and nutmeg. Stir in blueberries. Pour into pastry-lined pie plate. Sprinkle with lemon juice. Cut butter into small pieces; place on blueberries.
- Cover with top pastry. Cut slits for venting and seal. Please on a pie baking sheet or place foil on lower oven rack to prevent dripping.
- Bake 35 to 45 minutes, or until crust is golden brown and juice begins to bubble through slits in crust. Remove foil for last 15 minutes of baking.
Laurie’s Lemon Lush Squares
Laurie's Lemon Lush Squares
Ingredients
- 1 cup flour
- 1/2 cup butter or margarine softened
- 1/4 cup powdered sugar
- 1 cup granulated sugar
- 2 teaspoons grated lemon peel
- 2 tablespoons lemon juice
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs
Instructions
- Heat over to 350 degrees. Mix flour, butter and powdered sugar. Press in un-greased square pan, building up 1/2 inch edges.
- Bake the crust for 20 minutes.
- Beat granulated sugar, lemon peel, lemon juice, baking powder, salt and eggs with electric mixer on high speed about 3 minutes or until light and fluffy. Pour over hot crust.
- Bake 25 to 30 minutes or until no indentation remains when touched lightly in the center. Cool.
- Top with Fresh Whipped Cream, Cool Whip or powdered sugar.
- Use fresh or candy lemon sliced for garnish.
German Streusel Cake
German Streusal Cake
Ingredients
- ¾ C Unsalted Butter
- ¼ C Sugar
- 2 Eggs
- ¼ tsp. Salt
- 2 C Flour
- 2 Tsp Baking Powder
- 1 ¼ C Milk
- ½ tsp. real vanilla extract
- 1 C fresh sliced fruit of choice apple, peach, pear, or whole cherries
Instructions
- For the Cake: Mix flour, baking powder and salt in a bowl, set aside. Cream sugar and butter together, stir in eggs, and then alternate stirring in the flour mixture and the milk and vanilla extract.
- Grease and flour a small cookie sheet or a sheet cake pan. Pour batter in the pan, spread to evenly coat. Top with fresh sliced fruit.
- For the Streusel topping: Mix flour, sugar and cinnamon in a bowl. Cut the butter in small pieces and drop in the flour mixture. Mix together well – the best way is to mix it with your hands—Mix until all is a consistency of a streusel topping. If it gets too dry, mix in a little more butter. If it gets too sticky, add a little more flour.
- Sprinkle over cake/fruit mixture in pan or cookie sheet. Bake for 30 – 35 minutes at 350 F.
- Serve with homemade fresh whipped cream
Notes
The secret to good whipped cream is to put the beaters and the bowl in the freezer for about 25 minutes before beating the cream.
Angel Crisp Cookies
Angel Crisp Cookies
Ingredients
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 cup shortening
- 1 egg
- 1 teaspoon vanilla
- 2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- water for dipping
- sugar for dipping
Instructions
- Directions
- Cream shortening, sugars, vanilla and egg. Add dry ingredients. Roll in walnut size balls. Dip top in water, then in sugar. Place sugar side up. Dent top with finger. Bake at 350 degrees for 8 to 10 minutes or until edges are golden brown. Put on cooling racks until cool. Store in an air tight container or they took crispy.
Basic Butter Cookies
Basic Butter Cookies
Ingredients
- 8 oz. 16 tablespoons unsalted butter, softened
- 1 cup confectioners' sugar sifted
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 1/3 cups all-purpose flour
Instructions
- Cream the butter and sugar together until well blended. Add the vanilla and almond extracts. Sift the flour. Very gradually add the flour to the butter mixture until you have a firm but silky dough that does not stick to your hands. If necessary, add more flour a little at a time until you’ve reached the right consistency. Chill the dough for at least an hour before rolling and shaping.
- Heat the oven to 350 degrees F. Divide the dough in half. Roll each piece between sheets of waxed paper to about 1/4-inch thick. Lightly dust the dough with flour. If the dough becomes sticky, chill it for about 10 minutes. Press the dough with cookie cutters.Reroll the scraps and cut more shapes. Repeat.
- Bake the cookies until they turn light brown, 10 to 12 minutes. Remove from the baking sheet and cool on a wire rack. When completely cooled, decorate.
- FOR SANDWICH COOKIES: Make the dough as directed but roll it to about 1/8-inch thick. Press cookies with a 2-inch circular cutter. Using a smaller cookie cutter of the same or a different shape, cut holes in half of the 2-inch circles. (Use scraps from the holes to make a few more cookies.) Bake as directed above. When the cookies are cool, spread about 1 teaspoon ganache (see recipe) or fruit preserves on one side of a whole cookie. Press on a cookie with a cut-out center. Repeat with the rest of the cookies. Yields about 30 sandwich cookies.
- FOR BAR COOKIES: Shape dough into a brick about 3-inches wide, 9 1/2 inches long, and 1 1/4-inches thick. Chill the dough for at least an hour. Cut the brick into 1/4-inch slices. Bake in a 350 degrees F oven until golden brown, about 12 to 15 minutes. Yields about 40 cookies.
- VARIATIONS: For a nutty flavor, omit the almond extract and add 1 cup of toasted chopped hazelnuts to the dough. For a cardamom-flavored cookie, omit the almond extract and add 1/2 teaspoon ground cardamom to the dough. This tastes great paired with orange marmalade in a cookie sandwich (as described above).
Black Forest Cake
Black Forest Cake
Ingredients
- CAKE:
- 1 2/3 cups all-purpose flour
- 1 1/2 cups white sugar
- 2/3 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/2 cups butter milk
- 1/2 cup shortening
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup Kirschwasser
- FILLING:
- 1 cup sugar powder
- 1 pinch salt
- 1 16 oz can pitted dark cherries drained
- 1 cup heavy whipping cream
- 1/2 teaspoon vanilla
- 1 tablespoon kirschwasser
- TOPPING
- 1 square semisweet chocolate or remaining crumbs
Instructions
- Preheat oven to 350 degrees F Line the bottoms of two 8 inch round pans with parchment paper circles or grease and flour the pans. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
- Cream shortening and sugar until light and fluffy. Add eggs and beat well. Add vanilla. Add flour mixture, alternating with milk, beat until combined.
- Pour into 2 round 8 inch pans. Bake for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from under the cakes. Cut each layer in half, horizontally, making 4 layers total Sprinkle layers with 1/2 cup Kirschwasser.
- In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon Kirschwasser. Add sugar powder, and a pinch of salt. Beat again. Spread first layer of cake with 1/3 of the filling Top with 1/3 of the cherries. Repeat with the remaining layer(s).
- Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate. Or you can use the remaining crumbs to sprinkle the sides of the cake.
Blueberry Ice Cream
Blueberry Ice Cream
Ingredients
- 2 cups blueberries
- 3/4 cup sugar
- 1/2 teaspoon cinnamon
- 1/8 tsp salt
- 1 cup milk
- 1-1/2 cups heavy cream
Instructions
- Place blueberries, sugar, cinnamon and salt in a small saucepan, boil over medium low heat.
- Using a potato masher, mash berries. Simmer mixture for 4 or 5 minutes, stirring frequently. Set aside to cool about 15 minutes.
- Place in a blender and puree. Add milk, blend and pour mixture in a bowl.
- Add cream, stir to mix. Chill mixture for 3 hours or up to 24 hours.
- Place in an ice cream freezer and freeze according to the ice cream maker machine's instructions. Makes 1 quart.
Chocolate Fudge
Chocolate Fudge
Ingredients
- 3 cups sugar
- ¾ cup butter
- 1 small can 5 oz. evaporated milk (2/3 cup)
- 2 cups semi-sweet chocolate chips
- 1 jar 7 oz. Jet-Puffed Marshmallow Crème
- 1 teaspoon vanilla
- 1 cup walnuts chopped
Instructions
- Heat sugar, butter and evaporated milk to full rolling boil in 3 quart heavy saucepan on medium heat, stirring constantly. Boil on medium heat until candy thermometer reaches 234F. (minus 2 degrees for every 1,000 Ft above see level), stirring constantly to prevent scorching, about 4 minutes. Remove from heat.
- Stir in chocolate and marshmallow crème until melted, stir in walnuts and vanilla.
- Spread immediately in foil-lined 9-inch square pan. Cool at room temperature at least 4 hours, cut into squares. Store in airtight container.
Chocolate Chip Cookies Mirror Lake Inn
Chocolate Chip Cookies From The Mirror Lake Inn
Ingredients
- 2 cups butter
- 2 cups sugar
- 1 cup brown sugar
- 4 eggs
- 4 teaspoons vanilla
- 4 cups flour
- 2 tsp. baking soda
- 3 tsp. salt
- 4 cups chocolate chips
- 2 cups broken walnuts
Instructions
- Preheat oven to 350 degrees.
- In large bowl, mix until light & fluffy first 3 ingredients.
- Blend and add to sugar mixture 4 eggs.
- Add remaining ingredients. Drop onto greased cookie sheets and bake in 350 degree oven for 8 minutes. Yields 4 dozen cookies.
Notes
Thanks to The Mirror Lake Inn in Lake Placid, New York for this delicious chocolate chip cookie recipe. Explore great destinations at Travel-Destinations.
Chocolate Mayo Cake
Chocolate Mayo Cake
Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 cups white sugar
- 1 1/2 cups mayonnaise
- 1/3 cup unsweetened cocoa powder
- 1 1/2 cups water
- 2 1/4 teaspoons baking powder
- 1 1/2 teaspoons vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Lightly grease two 9 inch layer pans.
- Mix flour, baking soda, baking powder, cocoa, and sugar
- into a large bowl. Stir in mayonnaise. Gradually add water
- and vanilla and blend until smooth. Pour batter into
- prepared pans.
- Bake at 350 degrees F (175 degrees C) for 30 minutes.
- Cool, remove from pans, and frost with your favorite frosting. This is the perfect cake to use a fruit jam in the center and sprinkle with sifted powdered sugar.
