Archive for the ‘Desserts’ Category

It’s Peachy!

Monday, June 13th, 2016 Comments Off on It’s Peachy!
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Easy Peach Cobbler

Peach Cobbler

We celebrated Father’s Day a week early – sorry Hallmark!
The menu consisted of fish tacos, with wonderful fresh halibut from Point Loma Seafoods, Mexican rice, black beans, guacamole, pico de gallo and white sauce. Most of the recipes can be found in the Taste of Baja chapter of my book. The meal was topped off with a very simple peach cobbler and vanilla ice cream. The peaches, avocados, and all the veggies came from Specialty Produce. Everything was fresh and delicious!
Here is the recipe for the peach cobbler:

Peach Cobbler
1 c. milk
1 c. flour
1 cu. sugar
4 c. peaches or other fruit
1/2 t. baking soda
3 t. baking powder
1 stick butter

Melt butter in baking dish.
Mix batter.
Add to pan.
Add fruit on top.
Bake at 350 deg. for 45 min to one hour.

Thanks to Barbara Zaugg for sharing this easy recipe many years ago!

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Patty Cake (Traditional Vanilla Pound Cake)

Monday, June 6th, 2016 Comments Off on Patty Cake (Traditional Vanilla Pound Cake)
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This past weekend I went to a Graduation Party and a Birthday Party and several of you asked me about the cake I bought to the special events and requested the recipe — this is the cake you’ve all dubbed “Patty Cake” because I’ve been making it for 36 years and I bring it everywhere I go. We have my Auntie Vera to thank for this recipe, and I’m grateful I got such accurate measurements from her. (Wait until you see the recipes from my Grandma Mekita “ she didn’t use any measuring tools except her hands!) All my San Diego Gal Pals will easily be able to go to @specialtyproduce for all of the fresh and pure ingredients, it’s always fun to shop there for anything at all you may need and I love getting all my baking ingredients there are always fresh.

http://www.specialtyproduce.com/

Here you go!

Patty Cake

1/2 lb. of butter
2 Cups Sugar
4 Eggs
About an inch or so of a vanilla bean, scrape out all the bean specs for your cake batter and you can discard the rest (or a teaspoon of vanilla bean paste works great too, and you can still see the vanilla bean specs in your cake or you can use one teaspoon vanilla extract)
3 Cups Flour
2 Teaspoons baking powder
1 Teaspoon baking soda

1 Pint of sour cream

[1 Cup chopped walnuts Optional]

[1 Cup mini chocolate chips Optional]

Mix all ingredients in above order (when I mix the dry ingredients to the first part I alternately mix in the sour cream)

Bake in 350 degree oven for 75 minutes

I use a tube or bundt pan (grease and flour)

Enjoy!!

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Karin’s Awesome Nut Roll Recipe

Sunday, June 5th, 2016 Comments Off on Karin’s Awesome Nut Roll Recipe
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Sprinkle with powdered sugar and serve in 1/2 inch slices.

Sprinkle with powdered sugar and serve in 1/2 inch slices.

This is one awesome recipe you’ll want to make again and again, and while we’re still dealing with June Gloom don’t be afraid to have the oven on for this delicious nut roll.  I actually can’t stop making it for family treats for their breakfast and afternoon tea (trust me, you’ll make your parents very happy with this recipe).  Remember to get every single ingredient @specialtyproduce  / http://www.specialtyproduce.com/blog/ — I get everything I need for Karin’s Cook the Part recipes, literally everything @specialtyproduce — check out their site:  www.specialtyproduce.com.  Stay tuned, we’re going to add another awesome recipe to the site for poppy seed roll — that’s going to be Father’s Day sweet treat for Dad.  We can prepare the dough exactly as Karin has showed us which is fool proof (or we can put a little different spin on the preparation and the brush the roll with egg whites and vanilla bean specks or extract — we’ll add a few slits to the top as well).  You’ll see, recipe and photos will pop up this June for an Old World treat.  I’m off to Specialty Produce for some fresh ingredients — let’s keep on baking!

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Categories: Desserts, Recipes
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Yuz(u) Will Love These

Monday, February 15th, 2016 Comments Off on Yuz(u) Will Love These
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thumb_IMG_5079_1024thumb_IMG_5072_1024The long anticipated arrival of Yuzu Pearls allowed me to try this fabulous dessert and share the result with you. The Yuzu fruit is a citrus fruit originating in East Asia. It looks and tastes a lot like a lemon. It first came to our attention when we ordered dessert at Yuki Yama in Park City. We almost never have room for dessert after eating sushi, but this beautiful little dessert passed by and we were intrigued. It was a light, citrus flavored cheesecake and immediately had to research how we can create these at home. After a bit of searching, I found yuzu juice and yuzu pearls. I decided to give the pearls a try. The result is a very good imitation of the dessert from the sushi restaurant.

Here are the ingredients and the steps to make this yummy, yuzu cheesecake:

Crust
5 oz. graham cracker crumbs
4 tablespoons butter, melted

Cheesecake
8 oz. cream cheese, room temperature
8 oz. mascarpone cheese, room temperature
8 oz. whipping cream
1/4 cup caster sugar
1 teaspoon vanilla

1.5 oz. Yuzu Pearls
1 gelatin leaf

Extra whipping cream for serving.

You will need 8 small canning jars or other glass containers.

Process the graham crackers in a small food processor and mix in the melted butter. Put 2 to 3 tablespoons of the mixture into the bottom of the small jars and press down – I used the tamper from my espresso machine.

Soften the gelatin leaf in a small amount of water and remove from water and put into a small saucepan. Add the yuzu pearls and heat over a larger pan of boiling water until softened. Process the yuzu pearls and gelatin in a small food processor until the pearls are dissolved.

In a large bowl of the electric mixer, process the cheeses until smooth. Add the caster sugar and process until combined. Add the vanilla and the yuzu mixture and blend.
Beat the whipping cream until stiff and fold into the cheese mixture.

Spoon the cheese mixture into the jars and close with lids until ready to serve.

When serving, remove lids and add decorative whipping cream to the top.

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