Tag Archives: sweet

Buttermilk whipped cream

Makes 2 cups

  1. 320g cream, room temperature
  2. 160g buttermilk, room temperature
  3. 32g sugar
  4. 1/8tsp salt
  • Beat to stiff peaks and serve immediately.
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Berry tart with buttermilk pastry cream and graham-pecan crust

Serves 8-10

  1. 130g graham crumbs
  2. 85g chopped pecans
  3. 172g sugar
  4. 1/2tsp salt
  5. 7tb melted butter
  6. 660g cream
  7. 160g buttermilk
  8. 1 vanilla bean
  9. 5 yolks
  10. 20g cornstarch
  11. 1tsp lemon zest
  12. 1 cup berries
  • Toss 1-2, 50g sugar and 1/4tsp salt. Toss in butter. Press into a 9in pie tin and bake at 350 for 8-10 minutes. Cool.
  • Bring 420g cream and 7-8 to a simmer. Temper into 9-10, 86g sugar and remaining salt and simmer for 2-5 minutes or until thickened. Add zest, cool for 10 minutes, stirring once every minute, pour into crust, cover and chill overnight.
  • Beat remaining cream and sugar to stiff peaks and top with pie along with berries. Serve.

Southern caramel sheet cake

Serves 12-15

  1. 24tb butter
  2. 347g sugar
  3. 4 eggs
  4. 4tsp vanilla extract
  5. 312g cake flour
  6. 2tsp baking powder
  7. 3/4tsp salt
  8. 360g or 1-1/2 cups buttermilk
  9. 198g brown sugar
  10. 56g or 4tb milk
  11. 227g powdered sugar
  • Cream 16tb butter and sugar. Beat in eggs. Beat in 1tb vanilla extract. Alternately beat in 5-7 and buttermilk in 5 additions, beginning and ending with dry ingredients. Bake in a 13in x 9in baking pan in the middle of a 350 degree oven for 25-30 minutes. Cool for 2 hours.
  • Meanwhile, bring brown sugar and remaining butter to a boil. Whisk in milk, return to boil and take off-heat. Beat in powdered sugar and remaining vanilla and spread over cake. Cool for 25 minutes and serve.

Pumpkin sheet cake with cream cheese frosting

Serves 12-15

  1. 331g sugar
  2. 4 eggs
  3. 198g vegetable oil
  4. 15oz can pumpkin
  5. 293g flour
  6. 2tsp cinnamon
  7. 2tsp baking powder
  8. 1tsp baking soda
  9. 1tsp salt
  10. 1/4tsp allspice
  11. 1/4tsp ginger
  12. 12oz cream cheese
  13. 6tb butter
  14. 21g sour cream
  15. 1tsp vanilla extract
  16. 170g powdered sugar
  • Beat 1-3 until thick and fluffy, about 5 minutes. Beat in pumpkin. Beat in 5-11. Bake in a 13in x 9in baking pan in the middle of a 350 degree oven for 30-35 minutes. Cool for 2 hours.
  • Meanwhile, beat 12-15.  Beat in powdered sugar on med-low speed. Increase speed to med-high and beat until fluffy. Spread over cake and serve.

Buttermilk lemon sheet cake

Serves 12-15

  1. 347g sugar
  2. 3tb lemon zest + 7tb juice
  3. 12tb butter
  4. 3 eggs + 1 yolk
  5. 283g cake flour
  6. 1tsp baking powder
  7. 1/2tsp baking soda
  8. 1/2tsp salt
  9. 14tb buttermilk
  10. 1tsp vanilla extract
  11. 340g powdered sugar
  • Mix sugar and lemon zest and set aside 4tb. Cream in butter. Beat in eggs. Add 6-8 and 3/4 cup buttermilk with 4tb lemon juice and vanilla extract in 5 additions, beginning and ending with dry ingredients.
  • Bake in a 13in x 9in baking pan in the middle of a 325 degree oven for 25-30 minutes. Cool for 10 minutes.
  • Whisk remaining buttermilk and lemon juice with powdered sugar, glaze cake and top with reserved lemon sugar mixture. Cool for 2 hours and serve.

S’more blossoms

Makes 2 dozen

  1. 8tb butter
  2. 99g sugar
  3. 8 graham crackers, crushed
  4. 1 egg
  5. 1tsp vanilla extract
  6. 177g flour
  7. 1/2tsp baking powder
  8. 1/4tsp baking soda
  9. 1/4tsp salt
  10. 12 marshmallows, halved
  11. 24 hershey kisses
  • Cream 1-2 and half of graham crumbs. Beat in 4-5. Beat in 6-9.
  • Roll 1tb dough in remaining graham crumbs and bake in the middle of a 350 degree oven for 10-12 minutes. rest for 5 minutes.
  • Top cookies with marshmallows and broil 10in from heating element for 30-45 seconds. Top with kisses and serve.

Thumbprint cookies

Makes 4 dozen

  1. 12tb butter
  2. 132g sugar
  3. 3oz cream cheese
  4. 1 egg
  5. 1/2tb vanilla extract
  6. 319g flour
  7. 1/2tsp salt
  8. 1/2tsp baking soda
  9. 1/4tsp baking powder
  10. 1/2 cup seedless jamfr
  • Cream 1-2. Beat in 3-5. Beat in 6-9. Roll into 1/2tb balls, place 1-1/2in apart on 2 baking sheets, press down with a 1tsp rounded measuring spoon and and bake one sheet at a time in the middle of a 350 degree oven for 10 minutes.
  • Press down again with spoon and fill with 1/2tsp jam. Bake for 12-15 minutes, rest for 10 minutes and transfer to rack to cool. Serve.