Simple comfort food!
Take a boxed Butter Recipe Yellow cake and prepare it as directed on box except for one substitution. In place of the water that the instructions on the box call for dump in one can of crushed pineapple in pineapple juice. Everything else is the same. I don't even ice this cake....its delicious on its own. If you want something extra though I'd suggest whipped cream or a very light and creamy version of my versatile dessert cream.
Saturday, October 30, 2010
Sunday, October 24, 2010
Versatile Dessert Cream
The first step is to whip some cream. I use 1 cup of whipping cream and 1/4 cup sugar and whip with a mixer until peaks have formed. This will make about 2 cups of whipped cream. Alternately you can use cool whip but the cream you get by whipping your own is thicker and richer.
The general rule for desserts is to use exact measurements. However for a versatile cream like this there is some room to budge. The exact measurements are 1 cup powdered sugar, 1 package cream cheese at room temperature and 1 cup of the whipped cream. If this is more cream than I need I usually scale down the cream cheese and add the powdered sugar gradually, tasting after each addition until the desired sweetness is met.
So the next step is to take your cream cheese and powdered sugar and mix until the sugar is incorporated and the mixture has formed into a paste. Then add whipped cream and mix until well incorporated. The whipped cream is what determines the thickness of the cream. For a thick cream use less whipped cream. For a lighter and fluffier cream use more whipped cream.
This dessert cream has unlimited uses. The cream itself can be used as a delicious fruit dip. Its the "sauce" on fruit pizzas. It makes a perfect layer in pudding desserts. It can be used as a frosting for cooking and cakes. I always have the ingredients on hand to make this quick add on because it compliments and enhances almost any dessert.
The general rule for desserts is to use exact measurements. However for a versatile cream like this there is some room to budge. The exact measurements are 1 cup powdered sugar, 1 package cream cheese at room temperature and 1 cup of the whipped cream. If this is more cream than I need I usually scale down the cream cheese and add the powdered sugar gradually, tasting after each addition until the desired sweetness is met.
So the next step is to take your cream cheese and powdered sugar and mix until the sugar is incorporated and the mixture has formed into a paste. Then add whipped cream and mix until well incorporated. The whipped cream is what determines the thickness of the cream. For a thick cream use less whipped cream. For a lighter and fluffier cream use more whipped cream.
This dessert cream has unlimited uses. The cream itself can be used as a delicious fruit dip. Its the "sauce" on fruit pizzas. It makes a perfect layer in pudding desserts. It can be used as a frosting for cooking and cakes. I always have the ingredients on hand to make this quick add on because it compliments and enhances almost any dessert.
Flakey Pie Crust
1 cup Flour
1/4 cup Shortening
1/2 tsp Salt
1 tsp Powdered Sugar
2 tbsp Butter (cold)(cubed)
glass of ice cold water
I make my pie crusts in the food processor. Its quick and I get uniform crusts every time.
Place all ingredients except for water into the food processor. Pulse several times until the butter and shortening are cut into the flour and the mixture looks gritty. Then turn the food processor on and add the ice cold water one tablespoon at a time until all of the dough forms one ball in the processor. Remove the dough and transfer to a flour board to roll out.
I always find it better to add a little too much water than not enough. The more water just means the stickier the dough which means more flour when rolling out. Too little water means the dough falls apart on the flour board and you have to place back into processor and restart from the pulsing step.
Once the dough is placed into the pie dish I refrigerate the crust while i'm making the filling.
If the pie requires a top crust I take and egg white and tbsp of water and beat until frothy. Then I brush that on the rim of the bottom crust before I place the top crust on. This will act as a glue for the top and bottom crusts. Once the top crust is in the arrangement I intended I trim the excess from around the pie dish and flute the edges. Then brush the top crust with the egg white mixture just before placing in the oven. This gives the top crust a golden gleam.
If you require a baked crust place crust in pie dish and prick holes in bottom and sides of crust with a fork. Bake at 350 degrees for 9 to 10 minutes. Allow to cool completely before adding filling.
1/4 cup Shortening
1/2 tsp Salt
1 tsp Powdered Sugar
2 tbsp Butter (cold)(cubed)
glass of ice cold water
I make my pie crusts in the food processor. Its quick and I get uniform crusts every time.
Place all ingredients except for water into the food processor. Pulse several times until the butter and shortening are cut into the flour and the mixture looks gritty. Then turn the food processor on and add the ice cold water one tablespoon at a time until all of the dough forms one ball in the processor. Remove the dough and transfer to a flour board to roll out.
I always find it better to add a little too much water than not enough. The more water just means the stickier the dough which means more flour when rolling out. Too little water means the dough falls apart on the flour board and you have to place back into processor and restart from the pulsing step.
Once the dough is placed into the pie dish I refrigerate the crust while i'm making the filling.
If the pie requires a top crust I take and egg white and tbsp of water and beat until frothy. Then I brush that on the rim of the bottom crust before I place the top crust on. This will act as a glue for the top and bottom crusts. Once the top crust is in the arrangement I intended I trim the excess from around the pie dish and flute the edges. Then brush the top crust with the egg white mixture just before placing in the oven. This gives the top crust a golden gleam.
If you require a baked crust place crust in pie dish and prick holes in bottom and sides of crust with a fork. Bake at 350 degrees for 9 to 10 minutes. Allow to cool completely before adding filling.
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