Basic Pound Cake
The simplest of cakes is the most delicious and it goes well with everything. You can flavor your pound cake any way you like or just serve it with berries or ice cream. This truly is an easy cake to make. Make sure that your eggs are room temperature and that you beat the butter and sugar long enough so that the batter is fluffy. Once you’ve added the flour be sure not to overmix the cake. You don’t want your pound cake to be tough.
INGREDIENTS
2 Cups Unbleached Flour
1/2 Teaspoon Kosher Salt
1 1/4 Cups Sugar
1/2 Pound Softened Butter
5 Large Eggs
2 Tablespoons Vanilla Extract
Juice of 1 Lemon
1/2 Cup Half & Half
Preheat your oven to 325° F. Grease and flour a loaf pan. If you don’t have a loaf pan then use a bundt pan. In a medium size bowl combine the flour and salt. Set aside. In a large size bowl beat the butter and sugar together for 5 minutes. I use an electric mixer on low for this. Add the eggs one at a time. After the third egg add 2 tablespoons of the flour mixture. Beat for 10 seconds. Add the vanilla and lemon juice. Put down your electric mixer and mix in the flour by hand. Add the flour in thirds. Alternate with the half & half. Make sure not to overmix. Pour the batter evenly in the pan and tap it on the counter to get out air bubbles. Bake for 1 hour on the middle rack. After 50 minutes check to see if the cake is done. The top will spring back when you touch it. Remove from the oven and cool in the pan for 20 minutes. Turn the cake out onto a rack and when thoroughly cool wrap in foil and store in a tightly sealed container. Wait 24 hours before slicing it. The good news is that pound cakes will keep in the freezer for months so this is a great “make ahead” recipe. Serves 16
Victoria’s Chocolate Chip Oatmeal Cookies
INGREDIENTS
2 1/4 Cups Unbleached Flour
1 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
1 Cup Brown Sugar
1 Cup Softened Butter
2 Eggs
2 Teaspoons Vanilla Extract
1 1/2 Cups Old-Fashioned Rolled Oats
1 1/2 Cups Dark Chocolate Chips
Preheat your oven to 350° F. In a large size bowl combine the flour, baking soda and kosher salt. Set aside. In a separate large bowl mix together the butter, sugar, brown sugar, eggs and vanilla extract. Beat until fluffy. If you are using an electric mixer then beat on medium for 1 minute. On a low speed add the flour mixture a little at a time. Mix for 1 minute. Add the old-fashioned rolled oats and dark chocolate chips and mix to combine. Cover a baking sheet with a piece of parchment paper. Drop spoonfuls of cookie batter on the parchment paper lined baking sheet. Bake for 10 minutes. Do not over bake. These cookies are best just a touch underdone. Remove from the oven and cool on the baking sheet for 5 minutes before removing. Remove and transfer to wire racks to completely cool. Transfer to a cookie plate and just try not to eat them all. Trust me… they won’t last long. Makes about 3 dozen.
Chocolate Chip Coffee Cake
I don’t know one person who can resist this weekend morning cake.
INGREDIENTS
1 Cup Chopped Pecans
3/4 Cup Semisweet Chocolate Chips
1/2 Cup Sugar
1/2 Cup Brown Sugar
1 Teaspoon Ground Cinnamon
2 Cups Unbleached Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Kosher Salt
1 Cup Sugar
3/4 Cup Softened Butter
2 Eggs
8 Ounces Sour Cream
2 Tablespoons Vanilla Extract
Preheat your oven to 350° F. Prepare a Large glass baking pan (13x9x2) by greasing it with butter or olive oil. In a medium size bowl combine the nuts, chocolate chips, 1/2 cup sugar, brown sugar and cinnamon. This is for the filling. Set aside. In a small size bowl combine the flour, baking powder, baking soda and salt. Set aside. In a large size bowl combine 1 cup of the sugar and butter. Beat with an electric mixer on a medium speed for 1 minute. Add the eggs and beat for another minute. Add the sour cream and vanilla and beat for 30 seconds. Add the flour mixture and beat for 1 minute. The batter will be thick, but the consistency should be smooth. Remove 1 cup of the batter. Pour the batter into the prepared pan. Distribute the filling over the top of the batter. Finally spoon the 1 cup of reserved batter over the filling in small mounds. Bake for 55 minutes until done. Remove from the oven and let cool on a wire rack for 15 minutes before serving. Serves 8
Victoria’s Carrot Cake
If you’ve never eaten my Carrot Cake then you are in for a real treat. I rarely share this recipe and have had people beg me over the years to make my Carrot Cake for various occasions. Now you can make my cake in your own home.
INGREDIENTS
5 Lightly Beaten Eggs
2 Cups Sugar
2 Cups Unbleached Flour
2 Teaspoons Baking Powder
1 Teaspoon Ground Cinnamon
1 Teaspoon Kosher Salt
1/2 Teaspoon Baking Soda
3 1/2 Cups Finely Shredded Carrots
3/4 Cup Olive Oil
2 Tablespoons Vanilla Extract
Cream Cheese Frosting
Preheat your oven to 350° F. Take the eggs out of the refrigerator and let them sit for 30 minutes to bring them to room temperature. Prepare two 8×1 1/2 inch round cake pans (grease well). In a large size bowl stir together the flour, surgar, baking powder, cinnamon, salt and baking soda. In a separate large bowl combine the eggs, carrots, oil and vanilla. Slowly add the egg mixture to the flour mixture and stir until combined, but don’t over mix. Pour the batter evenly into the two greased cake pans. Bake for 35 minutes until done. Remove the cake pans from the oven and let them cool on wire racks for 10 minutes. Remove the cake from the pans and allow the cake to completely cool on the wire racks. Assemble and frost the middle, sides and top with cream cheese frosting. Cover and store the cake in the fridge for up to 3 days. Serves 12
Cream Cheese Frosting
INGREDIENTS
8 Ounces Softened Cream Cheese
1 Cup Softened Butter
3 Tablespoons Vanilla Extract
7 Cups Powdered Sugar
In a large size bowl beat the cream cheese, butter and vanilla with a mixer on medium until fluffy. Slowly beat in the powdered sugar. Beat for 2 minutes to make sure to get all of the powdered sugar lumps out and the frosting is at spreading consistency. If you need more powdered sugar feel free to add more. Makes about 4 cups.
Busy Day Cake
Everyone needs to have my Busy Day Cake recipe at their fingertips. It’s great to have in a pinch. Top it off with whipped cream and berries or top it with your favorite ice cream or drizzle with honey, chocolate or caramel sauce. Any of these toppings will make this cake a special-day treat.
INGREDIENTS
1 1/3Cups Unbleached Flour
2/3 Cup Sugar
2 Teaspoons Baking Powder
2/3 Cup Milk
1/2 Cup Softened Butter
2 Eggs
2 Teaspoons Vanilla
Preheat your oven to 350° F. Grease and flour an 8×1 1/2 inch round cake pan and set aside. In a large size bowl, combine the flour, sugar and baking powder. Add the milk, butter, eggs and vanilla. Beat on a low speed with an electric mixer until combined. Beat for another minute on medium speed, but don’t over beat. Place in the oven and bake for 30 minutes until done. When you insert a wooden toothpick near the center is should come out clean. When done remove from the oven and cool in the pan, on a wire rack, for 10 minutes. Loosen the sides of the cake and invert onto a cake plate. Cool for 20 to 30 minutes. Serve warm with berries & whipped cream, ice cream or honey or caramel sauce. Serves 8
Saint Swithin’s Day Apple Crumble Pie
My Saint Swithin’s Day Apple Crumble Pie is made with fresh apples, cinnamon and a brown sugar and butter topping.
INGREDIENTS
1 Unbaked Pie Shell (9 inches)
6 Cups Peeled & Sliced Apples
3/4 Cup Sugar
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Nutmeg
1/8 Teaspoon Kosher Salt
Topping:
1/4 Cup Brown Sugar
1/4 Cup Unbleached Flour
3 Tablespoons Butter
1/2 Cup Chopped Pecans
Preheat your oven to 400° F. Fill the pie shell with the apple slices. In a small mixing bowl combine the sugar, cinnamon, nutmeg and salt. Sprinkle the sugar mixture over the apples. Next, in a small bowl combine the topping ingredients. Sprinkle the topping ingredients over the top of the pie. Bake for 50 minutes until the apples are tender and the topping is browned. Remove from the oven and cool. Serve with ice cream or whipped cream. Serves 8
Victoria’s Chocolate Cake
I have a real hankering for good old fashioned chocolate cake. It doesn’t take long to make and is super yummy. Everyone will be singing your praises if you decide to give this recipe a spin.
INGREDIENTS
1 1/2 Cups Unbleached Flour
3 Tablespoons Unsweetened Cocoa Powder
2 Teaspoons Baking Powder
1 Cup Sugar
2 Teaspoons Vanilla Extract
3/4 Cup Buttermilk (you can use sour milk)
3/4 cup Melted Butter
3 Eggs
Preheat oven to 350° F. Grease a 9 inch cake pan and set aside. Sift the flour and then mix the flour, cocoa powder, baking powder, sugar and vanilla in a medium bowl. Melt butter and add to dry ingredients. Next add eggs and buttermilk to dry ingredients. Mix everything together until smooth with an electric mixer. Pour into pan and bake for 35 to 45 minutes or until wooden toothpick comes out clean. When done remove from the oven and cool on a wire rack. After the cake has cooled, slice cake in half to make 2 layers. It is easier to slice if the cake has been refrigerated for a couple of hours. Frost with Chocolate Butter Frosting. Use 1/3 of the frosting between the two layers, 1/3 on top and the rest around the cake. Victoria's Chocolate Cake should be served at room temperature. Serves 12
**To Make Sour Milk: 3/4 cup of milk and add either two tablespoons of vinegar or lemon juice. Let sit for five to ten minutes
Chocolate Butter Frosting
3/4 Cup Softened Butter (1 1/2 Sticks)
2 Cups Confectioners’ Sugar
1 Teaspoon Vanilla Extract
4 Squares (4 ounces) Semisweet Chocolate – Melted & Cooled
2 Squares (2 ounces) Unsweetened Chocolate – Melted & Cooled
In a large bowl, with a mixer at low speed, combine butter, vanilla and confectioners’ sugar. Mix until almost combined. Next add the semisweet and unsweetened chocolates. Increase the speed to high, beat frosting until light and fluffy which should be for about one minute. Makes about 2 1/2 cups
July 4th S’Mores
The first published recipe for S’Mores is attributed to Loretta Scott Crew whose recipe appeared in 1927’s Tramping and Trailing With The Girl Scouts. Graham crackers with melted marshmallows and chocolate prepared over a campfire, this camping favorite is great for our nation’s birthday! Since 1927 there have been many variations of the famed S’More.
INGREDIENTS
4 Large Marshmallows
4 Graham Crackers
4 (1.5 Ounce) Chocolate Bar
Heat the marshmallows over an open fire until they begin to brown and melt. Careful not to burn them. Break the graham crackers in half. Place the chocolate bars between the graham crackers and the hot marshmallows. Let the marshmallows cool a bit before eating so that you don’t burn your mouth.
Makes 4 S’Mores.
Here are some inventive variations that you might want to try. Use shortbread cookies instead of graham crackers. Use Reese’s Peanut Butter Cups instead of chocolate bars. Use chocolate graham crackers instead of regular graham crackers and marshmallow fluff instead of toasted marshmallows. How about using dark chocolate instead of milk chocolate and a bit of blackberry preserves on your graham crackers? Or try using Nutella instead of chocolate. Throw on some raspberries while you’re at it.
OR you could make a S’Mores Milkshake.
Broil 8 marshmallows and turn until both sides are brown. In a food processor or mixer blend 1 pint of chocolate ice cream, 3/4 cup milk, 1 teaspoon vanilla, 1/8 teaspoon kosher salt and 6 of the toasted marshmallows. Top with crushed graham crackers and the 2 remaining toasted marshmallows. Makes 2 milkshakes.
Lemon Parfait
This dessert looks like it took all day to make, but actually is pretty easy. The only trick is that you need to chill for a few hours so you will need to plan ahead a bit.
INGREDIENTS
1/2 Cup Strained Lemon Juice
1 Tablespoon Grated Lemon Rind
3 Large Egg Yolks
1 Cup Sugar
3 Large Egg Whites
1/8 Teaspoon Cream of Tartar
1/8 Teaspoon Kosher Salt
1 Cup Chilled Heavy Cream
3 Tablespoons Powdered Sugar
Quartered Lemon Slices For Garnish
8 Small Shortbread Cookies
In a small saucepan combine the egg yolks, 1/2 cup sugar, lemon juice and lemon rind. Beat well until combined. Cook over a medium heat. Stir CONSTANTLY until the mixture gets thick, but do not let it boil. Remove from the heat and pour into a large bowl to cool. In a separate large bowl beat the egg whites with the cream of tartar and kosher salt. You want the egg whites to have peaks. Now, add the remaining 1/2 cup sugar a little bit at a time. Fold the egg white mixture into the lemon mixture. In a chilled bowl beat the whipping cream until it has peaks. Always be careful not to over beat so you don’t end up with butter. Beat in the powdered sugar. Take 4 parfait glasses and place 1 broken shortbread cookie at the bottom of each glass. Place the lemon mixture over the broken cookie and alternate with the whipped cream until you come to the top of your parfait glass. Do this to all 4 parfait glasses. Garnish with quartered lemons and 1 whole shortbread cookie. Chill for 3 hours. Serves 4
Root Beer Brownies
The small amount of root beer extract really brings out the chocolate in these brownies. Wow, what a dessert!
INGREDIENTS
12 Ounces Softened Butter
2 1/4 Cups Sugar
1 1/4 Cups Cocoa
1/2 Teaspoon Kosher Salt
1 Teaspoon Baking Powder
1 Tablespoon Vanilla Extract
4 Tablespoons Root Beer Extract
1/4 Cup Cold Brewed Coffee
4 Large Eggs
1 1/2 Cups Unbleached Flour
2 Cups Semi-Sweet Chocolate Chips
1/2 Cup Demerara Sugar
Preheat your oven to 350° F. Line a 9×13 inch baking pan with parchment paper. In a large size bowl place the softened butter. Add the sugar to the butter and mix until combined. Add the eggs and beat until smooth. Add the coffee, vanilla and root beer extract and stir. In a separate large bowl combine the cocoa, salt, baking powder and flour. Stir until well combined. Finally add the chocolate chips and stir. Spoon the batter into the prepared pan. Sprinkle the top of the batter with the demerara sugar. Bake the brownies for 30 minutes. The brownies should feel set both on the edges and in the center. Remove from the oven and cool completely on a wire rack before cutting and serving. Makes 24 Root Beer Brownies.
