Home Cooking

Monday, May 28, 2012

Red, White, and Blueberry Trifle

1/4 cup plus 1/3 cup sugar
1/4 cup fresh lemon juice
1 store-bought pound cake (12 ounces), cut into 3/4-inch-thick slices
1 bar (8 ounces) reduced-fat cream cheese, room temperature
1 cup heavy cream
3 cups fresh blueberries (three 1/2-pint containers), rinsed and dried
3 cups fresh raspberries (two 6-ounce containers)

Directions

1.Make lemon syrup: In a small saucepan, bring 1/4 cup sugar, lemon juice, and 1/4 cup water to a boil over medium heat, stirring to dissolve sugar. Let cool completely, then brush over both sides of cake slices. Quarter each slice.

2.With an electric mixer, beat cream cheese with remaining 1/3 cup sugar on high speed until lightened. With mixer on medium speed, gradually add heavy cream in a steady stream; continue beating until mixture is light and airy (mixture will be like a very soft whipped cream).

3.Arrange half the cake pieces in the bottom of a 2-quart serving dish. Spoon half the cream-cheese mixture over cake in dollops; spread to sides of dish. Scatter half the blueberries and raspberries on top. Repeat layering with remaining cake, cream-cheese mixture, and berries, piling berries in the center.

4.Cover, and refrigerate until chilled, at least 1 hour and up to overnight.

You can substitute sliced fresh strawberries for the raspberries, if you prefer. Melinda has used light Cool Whip and vanilla pudding (make the pudding before incorporating it with the Cool Whip).
Martha Stewart

Friday, May 25, 2012

Jello Sail Boats

Source: frostmeblog.blogspot.com via Linda on Pinterest

Here is a fun jello idea for kids.

Happy Weekend!

Monday, May 21, 2012

Mini Berry Cobblers

18 ounces mixed fresh berries (4 cups) 1/4 cup sugar 2 tablespoons butter, melted

1 tablespoon cornstarch

1 1/2 cups all-purpose flour

1/3 cup sugar

3 tablespoons minced crystallized ginger

2 teaspoons baking powder

1/2 teaspoon salt

2/3 cup cold butter, cubed

1/2 cup buttermilk

Garnish: fresh mint sprigs

1. Preheat oven to 400°. Toss together first 4 ingredients in a medium bowl.
2. Whisk together flour and next 4 ingredients in a large bowl. Cut cold butter into flour mixture with a pastry blender or fork until crumbly. Add buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead 3 to 4 times. Pat into a 6- x 4-inch (1-inch-thick) rectangle. Cut into 6 squares; cut squares diagonally into 12 triangles.
3. Arrange 12 (3 1/2-inch) lightly greased miniature cast-iron skillets on an aluminum foil-lined baking sheet. Divide berry mixture among skillets. Place 1 dough triangle over berry mixture in each skillet.
4. Bake at 400° for 20 to 24 minutes or until fruit bubbles and crust is golden brown. Cool 15 minutes before serving. Serve warm or at room temperature.

Southern Living
APRIL 2012

All this needs is a scoop of vanilla ice-cream or a dab of Whipped Topping!

Linked at these blogs this week.

Friday, May 18, 2012

Peacock Wedding Cake

Source: brides.com via Linda on Pinterest

Love the details.

Happy Weekend!

Monday, May 14, 2012

Vidalia-Honey Vinaigrette

1/2 cup chopped Vidalia onion3/4 cup vegetable oil, divided

1/4 cup cider vinegar, divided

1/4 cup honey

1 tablespoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon pepper

1. Sauté onion in 1 Tbsp. hot oil in a medium skillet over medium heat, stirring often, 8 minutes or until caramel colored. Add 2 Tbsp. vinegar, stirring to loosen particles from bottom of skillet. Remove from heat; cool 5 minutes.
2. Process onion mixture, honey, next 3 ingredients, and remaining oil and vinegar in a blender 30 seconds or until blended. Cover and chill 3 to 24 hours.

Christy Jordan, Southern Plate, Southern Living
OCTOBER 2010

Perfect ingredients!

Linked at these amazing blogs this week.