Sunday, June 16, 2019

Shortcake Bar / #OurFamilyTable

Nothing finishes a meal better than a sweet treat. Following that train of thought, it seems appropriate to finish a 4th of July Celebration by serving a dessert! 
One of my favorite desserts throughout my life has been Strawberry Shortcake. It's an interesting dessert that is loved by many people, and can be created and served so many different ways. As a child my family served sliced strawberries over Sara Lee pound cake. As an adult I used to love the 99 cent Strawberry Shortcake from the Showboat in Las Vegas. It was a "Go Big or Go Home" serving and my friend and I would spend an hour stuffing ourselves with their scrumptious shortcake, piled high with fresh strawberries and a mountain of whipped cream. Once I was married, my husband convinced me to enjoy my Strawberry Shortcake with some milk in the bowl, along with strawberries and my mother in laws fabulous homemade shortcake biscuits.
Everyone has a special way to enjoy strawberry shortcake and none of them are wrong! That's why I decided on a Shortcake Bar. With the basics, and a few extra ingredients, everyone at the party can make their favorite strawberry shortcake. I made two kinds of shortcake, a biscuit and a cake, for today's party! Pick your favorite, or try both! Then add your toppings!
What's your favorite way to eat Strawberry Shortcake?
  Shortcake Bar
(printable recipe at end of page)


Shortcake Biscuit 
2 cups Flour
1/4 cup Sugar
2 teaspoon Baking Powder
1/8 teaspoon Salt
1/2 cup Butter
3/4 cup Buttermilk
1 teaspoon finely shredded Lemon Peel

Pound Cake
1 1/2 cup Butter, softened
8 oz. Cream Cheese, softened
3 cups Sugar
6 large Eggs
1 1/2 teaspoons Vanilla
3 cups Flour
1/8 teaspoon Salt

Whipped Cream
2/3 cup Whipping Cream
8 ounces Mascarpone Cheese, softened
2/3 cup sifted Confectioner's Sugar
1 teaspoon finely shredded lemon peel 

Everything Else 
6 cups Fresh Strawberries, sliced
3 cups Fresh Blueberries
Shredded or chopped Chocolate
Sprinkles
Fresh Milk
Serving Dishes
Silverware
Plates
Napkins
Tongs
To Go Containers

  


Let's make pound cake. Beat the cream cheese and butter together for about 2 minutes, until creamy. 
 Add the sugar, a little at a time, and beat for 5-7 minutes.
 Add the eggs, one at a time, beating just until the yellow disappears. Add the vanilla and mix well.
 Combine the flour and salt into a separate bowl. Gradually add to the butter mixture on low speed, until blended.
 Grease and flour your pan, and fill with batter. Bake at 300 degrees for 12-15 minutes. Your times may vary depending on the type of pan you use. Cool on a wire rack for 15 minutes, then remove from pan. These can be made a day or two ahead of serving, then refrigerated.
Now, let's make the biscuits. In a large bowl, mix together the flour, sugar, baking powder, and salt. Add the butter in small pieces. 
 Use a pastry blender  to cut the butter into the flour mix, until it resembles coarse crumbs. 
 Make a well in the center of your mix and add the buttermilk and lemon peel. 
 Stir together until the dough clings together.
 On a lightly floured surface, knead the dough gently about 10 turnovers. bake at 450 degrees for 15-18 minutes, or until golden brown. Cool on a wire rack for 10 minutes or so. These can be made a day or two ahead of serving, and refrigerated.
To make the whipped cream, start by beating the cream until soft peaks form. Add the mascarpone, powdered sugar, and lemon peel. The mix will thicken as you mix. Refrigerate until ready to use.
Wash and slice strawberries. Sprinkle with sugar if desired. Wash the blueberries, chop and/or shave chocolate, decorate your table! If you want more protection for your strawberries and blueberries, place the berries in bowls, and place the bowls into another set of bowls filled with ice. Set everything up so that your guests can make their own shortcakes, and make it easy for them to take some home if they wish, by putting out to go containers.
Red, White and Blue Shortcake


Happy 4th of July!

Thanks for visiting today! I am so glad I could share my Shortcake Bar with you!

Scroll down for more Patriotic Party Ideas from blogger friends! 





Patriotic Party Ideas








Shortcake Bar

Author: The Freshman Cook

ingredients:

Shortcake Bar
  • Shortcake Biscuit
  • 2 cups Flour
  • 1/4 cup Sugar
  • 2 teaspoon Baking Powder
  • 1/8 teaspoon Salt
  • 1/2 cup Butter
  • 3/4 cup Buttermilk
  • 1 teaspoon finely shredded Lemon Peel
  • Pound Cake
  • 1 1/2 cup Butter, softened
  • 8 oz. Cream Cheese, softened
  • 3 cups Sugar
  • 6 large Eggs
  • 1 1/2 teaspoons Vanilla
  • 3 cups Flour
  • 1/8 teaspoon Salt
  • Whipped Cream
  • 2/3 cup Whipping Cream
  • 8 ounces Mascarpone Cheese, softened
  • 2/3 cup sifted Confectioner's Sugar
  • 1 teaspoon finely shredded lemon peel
  • Everything Else
  • 6 cups Fresh Strawberries, sliced
  • 3 cups Fresh Blueberries
  • Shredded or chopped Chocolate
  • Sprinkles
  • Fresh Milk
  • Serving Dishes
  • Silverware
  • Plates
  • Napkins
  • Tongs
  • To Go Containers

instructions:

How to cook Shortcake Bar

  1. Let's make the pound cake first. Beat the cream cheese and butter together for about 2 minutes, until creamy.
  2. Add the sugar, a little at a time, and beat for 5-7 minutes.
  3. Add the eggs, one at a time, beating just until the yellow disappears. Add the vanilla and mix well.
  4. Combine the flour and salt into a separate bowl. Gradually add to the butter mixture on low speed, until blended.
  5. Grease and flour your pan, and fill with batter. Bake at 300 degrees for 12-15 minutes. Your times may vary depending on the type of pan you use. Cool on a wire rack for 15 minutes, then remove from pan. These can be made a day or two ahead of serving, then refrigerated.
  6. Now, let's make the biscuits. In a large bowl, mix together the flour, sugar, baking powder, and salt. Add the butter in small pieces.
  7. Use a pastry blender to cut the butter into the flour mix, until it resembles coarse crumbs.
  8. Make a well in the center of your mix and add the buttermilk and lemon peel.
  9. Stir together until the dough clings together.
  10. On a lightly floured surface, knead the dough gently about 10 turnovers. bake at 450 degrees for 15-18 minutes, or until golden brown. Cool on a wire rack for 10 minutes or so. These can be made a day or two ahead of serving, and refrigerated.
  11. To make the whipped cream, start by beating the cream until soft peaks form. Add the mascarpone, powdered sugar, and lemon peel. The mix will thicken as you mix. Refrigerate until ready to use.
  12. Wash and slice strawberries. Sprinkle with sugar if desired. Wash the blueberries, chop and/or shave chocolate, decorate your table! If you want more protection for your strawberries and blueberries, place the berries in bowls, and place the bowls into another set of bowls filled with ice. Set everything up so that your guests can make their own shortcakes, and make it easy for them to take some home if they wish, by putting out to go containers.
strawberry shortcake, blueberries, whipped cream, party food, 4th of July, pound cake,
desserts, fresh fruits, party food
Created using The Recipes Generator






 
 

Thursday, June 13, 2019

Cherry Vanilla Cupcakes / #CupcakeLoversDay

Did you know that today is National Cupcake Lover's Day? It is, and I am celebrating with some blogger friends by sharing a tasty and fun list of cupcakes for you to make and enjoy! Of course, cupcakes are the perfect treat any day, and who can resist them? They are little bites of heaven, in a large variety of flavors and designs, and I am betting you will find your new favorite cupcake today! I baked these fun Cherry Vanilla Cupcakes for you. They are stuffed full of fresh cherries and topped with a dollop of cherry cream cheese frosting and some chocolate sprinkles!



Cherry Vanilla Cupcakes
( makes 1 dozen cupcakes)
(printable recipe at end of page)

2 pounds Fresh Cherries
2 cups all purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/8 teaspoon Salt
1/2 cup Butter
1 3/4 cups Sugar
1 teaspoon Vanilla
4 Egg Whites
1 1/3 cup Buttermilk

Frosting

1 3 ounce package Cream Cheese, softened
1/4 cup Butter, softened
1 teaspoon Vanilla
2 1/4 cups Confectioner's Sugar, sifted
Cherry Juice
12 additional Fresh Cherries, with stem left on


Remove the stem and the pit from each cherry. Chop the cherries into small pieces. Set aside.
Mix together the flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl beat together the butter, sugar and vanilla. Add the egg whites one at a time, beating after each addition, just until combined. Add the flour mix and the buttermilk alternately to the beaten mixture, using low speed.
Add 1 tablespoon of flour to the chopped cherries, and then add the cherries to the batter.
Add the batter to the cupcake cups.
Bake for 15-18 minutes in a 350 degree oven, then let cool on a cooling rack.
While you are letting the cupcakes cool, make the frosting. Mix together the cream cheese, softened butter, and vanilla until it is fluffy. Sift the confectioners sugar and then add it to the cream cheese mix, a little at a time, using low speed. Add cherry juice as needed to get the color you want.
Add a small dollop of frosting to the center of each cupcake. Sprinkle the frosting with a small amount of chocolate sprinkles, and place a fresh cherry with the stem still attached in the center of the frosting. If you want to pit these cherries, use a small knife to cut them at the bottom to remove the pit. Leave the stem attached.

Thank you for celebrating #CupcakeLoversDay with me! Keep scrolling down to find more fun and tasty cupcakes that I know you will love! Don't they all look fabulous?!!




Cupcakes for Cupcake Lovers Day!  

Vegan Birthday Cake Oreo Cupcakes by The Baking Fairy

  Avocado Cupcakes with Lime Frosting by A Day in the Life on the Farm  

Brown Cow Cupcakes by Palatable Pastime 

Brown Sugar Cinnamon Cupcakes by Hezzi-D’s Books and Cooks

Busy Bee Honey Vanilla Cupcakes by For The Love of Food
Butter Pecan Cupcakes with Cream Cheese Frosting by A Little Fish in the Kitchen
Cheesecake Cupcakes by Walking on Sunshine Recipes 
Cherry Limeade Cupcakes by That Recipe
Cherry Vanilla Cupcakes by The Freshman Cook 
Cookies & Cream Cupcakes by Karen’s Kitchen Stories  
Creamsicle Cupcakes by Red Cottage Chronicles  
Honey Lemon's HoneyBee Cupcakes by Simply Inspired Meals 
  Lemon Lavender Blackberry Cupcakes by Culinary Adventures with Camilla 
Lost Princess Cupcakes by Seduction in the Kitchen 
Orange You Glad Cupcakes by Cindy’s Recipes and Writings 
Peanut Butter & Jelly Cupcakes by The Beard and The Baker 
Pineapple Coconut Cupcakes by Crumb Top Baking 
Pink Lemonade Cupcakes by Bowl Me Over
Pudding Pop Cupcakes by Nik Snacks  
Strawberry Cupcakes by Confessions of a Baking Queen
Strawberry Jello Cupcakes by Kelly Lynn’s Sweets and Treats 
Sweet Summertime Cupcakes by Cooking with Carlee  
Vanilla Bourbon Bacon Cupcakes by Our Good Life 
Vegan Red Velvet Cupcakes by Simple Family Crazy Life 
Watermelon Themed Cake & Cupcakes by The Mandatory Mooch
White Chocolate Truffle Cupcakes by Triple Chocolate Kitchen

Thank you to Valentina, who blogs over at The Baking Fairy, for organizing this fun and tasty Cupcake Celebration! It has been a blast! 



  


Cherry Vanilla Cupcakes

Yield: 1 dozen
Author: The Freshman Cook
prep time: cook time: total time:

ingredients:

Cupcakes and Frosting
  • 2 pounds Fresh Cherries
  • 2 cups all purpose Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/8 teaspoon Salt
  • 1/2 cup Butter
  • 1 3/4 cups Sugar
  • 1 teaspoon Vanilla
  • 4 Egg Whites
  • 1 1/3 cup Buttermilk
  • Frosting
  • 1 3 ounce package Cream Cheese, softened
  • 1/4 cup Butter, softened
  • 1 teaspoon Vanilla
  • 2 1/4 cups Confectioner's Sugar, sifted
  • Cherry Juice
  • 12 additional Fresh Cherries, with stem left on

instructions:

How to cook Cherry Vanilla Cupcakes


  1. Remove the stem and the pit from each cherry. Chop the cherries into small pieces. Set aside.
  2. Mix together the flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl beat together the butter, sugar and vanilla. Add the egg whites one at a time, beating after each addition, just until combined. Add the flour mix and the buttermilk alternately to the beaten mixture, using low speed.
  3. Add 1 tablespoon of flour to the chopped cherries, and then add the cherries to the batter.
  4. Add the batter to the cupcake cups.
  5. Bake for 15-18 minutes in a 350 degree oven, then let cool on a cooling rack.
  6. While you are letting the cupcakes cool, make the frosting. Mix together the cream cheese, softened butter, and vanilla until it is fluffy. Sift the confectioners sugar and then add it to the cream cheese mix, a little at a time, using low speed. Add cherry juice as needed to get the color you want.
  7. Add a small dollop of frosting to the center of each cupcake. Sprinkle the frosting with a small amount of chocolate sprinkles, and place a fresh cherry with the stem still attached in the center of the frosting. If you want to pit these cherries, use a small knife to cut them at the bottom to remove the pit. Leave the stem attached.
cupcakes, cherries, fresh cherries, cream cheese frosting
cakes, cupcakes, fresh cherries
Dessert
Created using The Recipes Generator
 

 

Thursday, May 23, 2019

London Broil Steak Sandwiches / #BBQWeek

Sometimes the simple things in life are the best things in life, and that definitely applies to this grilled London Broil Steak Sandwich. It is a great steak to enjoy anytime, and there is no better time than a backyard BBQ with family and friends. The best way to enjoy a London Broil Steak is to place it on a cutting board or plate after grilling it, and cut very thin slices against the grain, which results in the meat being tender and easy to eat. I have sliced this steak on an electric slicer, and it works well also.
The steak is simply seasoned with pepper and minced garlic, and tenderized with a hand tenderizer, seasoning and tenderizing both sides. I used fresh bakery sub rolls, and added mayonnaise, green leaf lettuce, tomatoes, and onion.  It's a simple sandwich with a simple seasoned and tenderized steak and simple garnishes, and it's simply sensational!



London Broil Sandwich
(makes several sandwiches depending on the size of the steak)
(printable recipe at end of page) 

London Broil Steak
Minced Garlic
Ground Pepper
Sub Rolls
Lettuce
Mayonnaise
Onion
Tomato 

Pepper both sides of the steak, then use the back of a spoon to spread the minced garlic over both sides. I used minced garlic from Target. I have been using it for a while and really love it. Use a tenderizer on both sides of the steak.
Once your grill is hot, start cooking the steak. I cook a side for 2 minutes, then turn to the other side. Continue to time 2 minute cooking intervals, flipping the steak each time until it is cooked to your satisfaction. Once the steak is done let it sit for another 2 minutes. 
Slice the steak thin for the best flavor. 

Dress the sandwich, add the steak and enjoy!

Thank you for stopping by today! Check out some other #BBQWeek ideas below!














    London Broil Steak Sandwiches

    Author:

    ingredients:

    • London Broil Steak
    • Minced Garlic
    • Ground Pepper
    • Sub Rolls
    • Lettuce
    • Mayonnaise
    • Onion
    • Tomato

    instructions:

    How to cook London Broil Steak Sandwiches

    1. Pepper both sides of the steak, then use the back of a spoon to spread the minced garlic over both sides. I used minced garlic from Target. I have been using it for a while and really love it. Use a tenderizer on both sides of the steak.
    2. Once your grill is hot, start cooking the steak. I cook a side for 2 minutes, then turn to the other side. Continue to time 2 minute cooking intervals, flipping the steak each time until it is cooked to your satisfaction. Once the steak is done let it sit for another 2 minutes.
    3. Slice the steak thin for the best flavor.
    4. Dress the sandwich, add the steak and enjoy!
    sandwiches, London Broil Steak, sub Rolls, condiments and dressings
    sandwiches, grilling
    Created using The Recipes Generator