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Peanut Butter Filling

PEANUT BUTTER FILLING

1 stick Butter

1 cup creamy Peanut Butter

4 cup Confection Sugar

approx. 1/3 cup Heavy Cream


Mix butter and peanut butter until fluffy.  On low speed gradually add sugar, beating well after each addition.  Add heavy cream a little at a time, you may need more or less for a spreadable consistency.

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Recipe: Chocolate Glaze – Francois Payard

Heavy Cream, Light Corn Syrup and Pure Chocolate

Just three simple ingredients make this amazing Chocolate Glaze by New York’s famous chocolatier Francois Payard.  From his book Sensational Desserts lies this simply amazing recipe.  I used Baker’s brand Semi Sweet chocolate and chopped into fine pieces.

CHOCOLATE GLAZE

12 oz (340 grams) bittersweet chocolate, finely chopped

1 cup (232 grams) heavy cream

1/2 cup (164 grams) light corn syrup

Pour the chocolate into a medium bowl.  Combine the cream and the corn syrup in a small saucepan and bring to a boil over a medium-high heat.  Pour over the chocolate and, using a rubber spatula, stir until the chocolate is completely melted and the glaze is smooth.  Use the glaze warm or store, covered, in the refrigerator for up to 3 days.  Reheat the glaze  in a bowl over barely simmering water or in the microwave at medium power for 1 to 2 minutes, stirring once or twice.


The end results
Chopped Chocolate


Blueberry Buckle & Lemon Sauce

BLUEBERRY BUCKLE  – I serve with Lemon Curd (Sauce)

1/4 c. shortening

1/2 c. sugar

1 egg

1 c. flour

1.5 tsp. baking powder

1/2 tsp. salt

1/2 c. milk

2 c. fresh or frozen blueberries

Topping

1/4 c. butter

1/2 c. sugar

1/3 c. flour

1/2 tsp. ground cinnamon

In a medium bowl, cream shortening and sugar.  Beat in egg.  Combine flour, baking powder and salt; add alternately with milk to creamed mixture.  Pour into an ungreased 8″ square baking pan.  Arrange blueberries on top.  In another mixing bowl, cream butter and sugar. Combine flour and cinnamon; add gradually to creamed mixture.  Crumble over blueberries.  Bake at 350º for 35-40 minutes.  Serve with vanilla ice cream and Lemon Curd  YIELD: 8 servings

LEMON CURD (SAUCE)

3/4 c. fresh lemon juice (about 4 lemons)

finely grated peel of 4 lemons

4 eggs, beaten

2 c. sugar

1/2 butter

Combine all ingredients in a large saucepan.  Bring to a boil over medium heat, stirring constantly.  Boil and stir for 2 minutes.  Strain (takes out the small pieces of egg that gets cooked).  Pour into jars; cool.  Store in refrigerator or freezer.  Serve with Blueberry Buckle.  Sauce is great on ice cream and plain pound cakes.  YIELDS: 3 cups

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