Yup! Guess I am on a Tye Dye craze. Just wanted to share a post from Village Sweets. A Tye Dye CAKE was created for awesome Caroline!
Made some delicious crepes last week and wanted to share the recipe. It was fast and easy (okay maybe washing and slicing the fruit took a little time, but deliciousness is worth it!). Here is the recipe,
Breakfast Crepes with Fruit
2 Large Eggs
3/4 Cup Homogenized Milk (3.25%)
1/2 Cup Water
1 t. Vanilla
1/4 t. Cinnamon
1 Cup Flour
3 T. Melted Butter (+ some for pan)
Assorted Fresh Fruit, cut-up in small pieces (I used Strawberry, Banana & Pineapple) Any fruit would be great 🙂
Whipping Cream 35% for filling. (about 1 cup)
DIRECTIONS: Combine all ingredients in a blender and blend until smooth. Transfer your crepe batter into a covered bowl and refrigerate for 1 hour. This allows for the bubbles to subside, so the crepes are less likely to tear during cooking. Can be kept in refrigerator up to 48 hours. Meanwhile, prepare all your fruit to fill the crepes and whip up the the whipping cream. Heat a non-stick pan. Add some butter to coat the pan. Add about 1 T. of the batter to the center of the pan and swirl around quickly to form a large circle, batter is thin and you should easily be able to do this, but do it quickly. You can also decide on how big or small you want your crepes by decreasing or increasing your Tablespoon amount of batter. Cook for about 30 seconds and flip the crepe, cook for another 10-15 seconds. I like mine a deep golden color. Remove the cooked crepe to a cutting board with lined paper towel to cool. Continue cooking all your crepes. When all your crepes are cooled, take one crepe and spread some whipped topping, add some fruit and roll up, Voila! so easy. Crepes can be stacked and stored in the refrigerator up to 3 days or in the freezer up to two months. I stack my crepes between parchment paper when storing in the freezer. When defrosting your crepes from the freezer, allow them to completely defrost before separating papers. *If you want to make a crepe for filling with eggs or veggies, simply omit the vanilla and cinnamon. Crepes are not just for breakfast, these fruit filled crepes make an excellent dessert! If you want to go crazy, drizzle some melted chocolate over top your fruit filled crepes. Slurrrrp!
This recipe has been adapted from: http://www.foodnetwork.com/recipes/alton-brown/crepes-recipe.html
Wanted to share Village Sweets New cookie item to their dessert menu. Peanut Butter Apple Pie Cookies, Y-U-M!! Here is the link, check them out!
Just finished making a decadent fudge for our sweets shop. Oh my! I think I died and went to heaven. This is my NEW FAVVV Fudge. It is deliciously creamy and smooth, just melts in your mouth. The hard part is only having one piece…unfortunately I have pigged out on at least four pieces…Oooops! Gotta luv my treats. Ahhh what the hay, you only live once right?
Such a Beautiful day, not too hot not too cool. A great day to do a little baking. I was inspired to make a Lemon loaf and decided to add a little strawberry/raspberry to it. I made jam or coulis, well actually it is kind of an in between the two, lol. The preserves can’t be too thick and it can’t be too thin. It’s a pretty simple recipe and I am including how I prepared the fruit puree.
1 Cup Fresh Strawberries, cleaned, hulled and cut up
1 Cup Fresh Raspberries, cleaned
1 Cup Sugar
1/4 to 1/2 Cup Cold Water
You can prepare this ahead of time and just refrigerate it. In a saucepan, combine all the ingredients. Cook, stirring until sugar is dissolved. Boil for approx. 20 minutes to half an hour. Remove from heat and let cool. The mixture should thicken as it cools down. When the fruit has cooled, put it into a blender and blend or puree. Then, put into a sieve to remove all seeds. Set aside. (This puree recipe is enough for two loaves).
Preheat oven to 350. Baking time is approximately 1 hour.
6 Tblpsn Shortening (Crisco or Tenderflake)
1 Cup Sugar
2 Eggs, beaten
Grated rind of 1 Lemon (Squeeze the lemon and reserve the juice)
1 1/2 Cups Flour
1 tsp Baking Powder
1/2 tsp Salt
1/2 Cup Milk
1/3 Cup Sugar (to be dissolved with reserved lemon juice)
*Reserved Fruit Puree
Cream shortening and sugar in a large bowl of a mixer. Add eggs and the grated lemon rind. In a seperate bowl combine flour, baking powder and salt, mix well. Add the flour mixture alternately with the milk until all combined. Pour half the mixture into the prepared loaf pan, then add 1/2 the fruit puree mixture, top with more lemon mixture. Take a knife and run it in a zigzag fashion in circles and up and down until it is slightly mixed. Bake in a preheated 350 degree oven for approx. 1 hour.
Dissolve the reserved lemon juice in the 1/3 cup sugar and mix well. Prepare an area to spoon on your lemon/sugar mix. I use a piece of foil paper that is larger than my cooling rack. Just helps keep things neat rather than sticky!! Remove the loaf when it is cooked and put on cooling rack. Spoon over the entire loaf the lemon/sugar juice mixture until completely used up. Allow the loaf to cool completely. Slice and serve. A wonderful recipe for any time of the year.
*NOTE: I always double this recipe so I can cut one right away and I freeze the other loaf for another time. The fruit puree recipe is good for 2 loaves, or you can use it as an ice cream topping, mix it with plain or vanilla yogurt to dip fruit. I am sure the ideas are endless. Enjoy!