Windie Knowle Whipping Cream Pound Cake
Recipe courtesy of the Ashbee family
SERVES 12
Ingredients
12 ounces softened butter (Plugra is recommended)
3 cups sugar
6 extra large eggs, at room temperature
3 1/2 cups all-purpose flour
1/2 pint heavy cream, room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1. Preheat oven to 300 degrees. Grease and flour 1 large tube pan or 2 loaf pans.
2. Whip butter with heavy mixer and gradually add sugar until light and fluffy. Add eggs one at a time. Fold in the flour and heavy cream in three alternating increments. You should begin and end with flour. Do not overmix! Add the extracts and stir just until incorporated. Pour into prepared pan and bake for 90 minutes.
Whipped Cream
MAKES 4 CUPS
Ingredients
1 pint heavy cream
1/3 cup powdered sugar
1 tablespoon sour cream
1 1/2 teaspoons vanilla
Directions
In the bowl of an electric mixer, beat cream until light and fluffy. Add powdered sugar gradually, then whip in the sour cream and vanilla until soft and billowy.
Macerated Strawberries
Ingredients
2 quarts fresh strawberries, sliced
sugar, to taste
zest of half a lemon
Directions
Combine all ingredients in a bowl and cover, refrigerating for 2 hours.
Holiday Flag Sugar Cookie Cake
Recipe courtesy of Lucy Lott Browne
SERVES 10 – 12
Ingredients
2 packages dry sugar cookie mix, plus required ingredients
8 ounces sugar-free Cool Whip
1/2 pound fresh strawberries, sliced
50 blueberries, washed and dried
Directions
1. Mix cookie dough according to package directions and spread evenly across a large-rimmed baking sheet. Bake in preheated oven according to package directions, baking an additional 8 to 10 minutes until evenly golden brown. Let cake cool to room temperature.
2. Spread Cool Whip evenly across top of cake and refrigerate.
3. Before serving, add fruit into flag pattern. Keep cool until serving.
Patriotic Sprinkle Crinkle Cookies
Recipe courtesy the Sullivan family
MAKES 24
1 1/2 cups + 1 tablespoon all-purpose flour
1/2 cup dutch process cocoa powder
3/4 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, at room temperature
1 1/2 cups sugar
1 egg, at room temperature
1 teaspoon vanilla extract
1/2 cup red, white and blue sprinkles
Directions
1. Preheat the oven to 350 degrees. Line 2 baking trays with parchment paper.
2. In a medium bowl, sift together the flour, cocoa powder, baking soda and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 3 minutes.
4. Add the egg and vanilla and beat until combined.
5. Add the flour mixture and beat on low just until incorporated.
6. Place sprinkles on a dinner plate. Using a cookie scoop, scoop 2 tablespoons worth of mixture at a time. Roll into a ball using your hands, then roll generously in sprinkles. Place 6 cookies on each baking tray, spaced evenly.
7. Bake for 11-12 minutes, until the cookies have puffed up and are beginning to crack on the tops, and the edges are set. Remove from the oven and allow to cool on the baking tray for 10 minutes then transfer to a wire rack to cool completely. Repeat until all the dough is used. Store in an airtight container.
Pecan Meringue Pie
Recipe courtesy the Glassburn family
SERVES 8
Ingredients
23 butter crackers
3 egg whites
1 cup sugar
1 cup chopped pecans
1 teaspoon vanilla extract
1 pint whipping cream
1/2 cup confectioners’ sugar
1/2 teaspoon vanilla
Berries or peaches for serving
Directions
1. Preheat the oven to 350 degrees. Crush crackers in a plastic bag until about 1/4-inch in size.
2. In a mixer, beat egg whites until stiff peaks. Fold in sugar. Do not overmix. Fold in crackers, pecans and vanilla.
3. Pour into greased pie pan. Bake for 15-18 minutes until light brown on the edges. Cool.
3. In a mixer, beat whipping cream until hard peaks. Add confectioners’ sugar and vanilla.
4. Top your pie with whipping cream and add fresh berries.
Strawberry Crostata
SERVES 8
Ingredients
1 cup all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon kosher salt
1 stick cold unsalted butter, diced
1/2 cup ice water
4 cups strawberries, rinsed, hulled and halved
1/4 cup sugar
2 tablespoons strawberry jam
3 tablespoons cornstarch
1 tablespoon orange zest
1 tablespoon freshly squeezed orange juice
1 extra-large egg beaten with 1 tablespoon water, for egg wash
turbinado sugar, to taste
vanilla ice cream or whipped cream for serving
Directions
1. Place the flour, sugar and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Add the butter and toss into the flour with your fingers to coat. Pulse again until the butter is the size of peas. With the motor running, add the ice water through the feed tube. Continue pulsing until the dough comes together.
2. Turn dough onto a well-floured board and form into a disk. Wrap in plastic wrap and refrigerate for at least an hour.
3. In a large bowl, combine strawberries and next 5 ingredients until well combined.
4. Preheat oven to 425 degrees. Line a sheet pan with parchment paper. Roll the pastry on a lightly floured surface until it forms a 12-inch circle and transfer to the parchment-lined pan. Pile the strawberries in the middle of the pastry, leaving a 1 1/2 inch border of pastry. Fold the excess pastry up over the filling, pleating where necessary. Brush the pastry edges with the egg wash and sprinkle with turbinado sugar to taste. Bake for 35 minutes, until the pastry is browned and the filling is bubbly. Allow to cool for 30 minutes.
5. Top with ice cream or whipped cream and serve warm or at room temperature.
Blueberry Buckle
SERVES 12
Ingredients
2 cups all-purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup vegetable oil
3/4 cup milk
1 egg
2 cups well-drained blueberries
Crumble Topping:
1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
1/4 butter, softened
Directions
1. Preheat oven to 375 degrees. Grease a 9-inch round cake pan. Blend all ingredients except blueberries until well mixed. Gently fold in blueberries, being careful not to break fruit. Spread in prepared pan.
2. Combine topping ingredients in a small bowl. Crumble topping over batter. Bake for 45 to 50 minutes, or until topping is browned and center cooked through. Serve warm.
Blackberry Shortbread Bars
Recipe courtesy of Lucy Greer Cheriogotis
Ingredients
blackberry preserves
1 1/2 cups blackberries
1 1/2 cups sugar, divided
2 tablespoons lemon juice
1/2 teaspoon cinnamon
salt
1 stick unsalted butter, softened
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
fresh mint, for garnish
Directions
1. Place preserves and blackberries in a saucepot. Using a potato masher, break up the blackberries.
2. Add 1 1/4 cups sugar, lemon juice, cinnamon and a pinch of salt. Stir and bring to a boil. Continue to stir and reduce heat slightly to medium-high. Cook for 5 minutes, stirring often.
Remove from heat and allow to cool.
3. Meanwhile, make shortbread. Preheat oven to 350 degrees. In a large bowl, cream together butter and 1/4 cup sugar until fluffy. Add vanilla. Mix until combined.
4. In a separate bowl, sift together flour and a pinch of salt. Add to butter mixture. Beat until combined. Mixture will be crumbly.
5. Prepare a 9-inch-by-9-inch baking dish with nonstick cooking spray, or grease lightly with butter. Pour shortbread mixture into baking dish and use your fingertips to press the dough out evenly.
6. Bake dough for 20 minutes until lightly browned. Allow to cool for 15 – 20 minutes.
7. Spread cooled preserves over the baked shortbread. Bake for another 20 minutes. Cool completely before cutting into squares. Garnish with fresh mint.
