A Distinctly Different Homestead

Lemon Loaf

{ 06:11, Tuesday, July 22, 2008 } { Posted in Dessert } { 0 comments } { Link }

This is a delicately flavored dessert or sweet breakfast bread. The texture is like pound cake. Very good!

Lemon Loaf
1 cup butter, softened
2 cups sugar
1 cup milk
3 cups bread or AP flour
2 tsp baking powder
1 tsp salt
The rind of 2 lemons, grated and minced
1/4 cup (or more) lemon juice

Glaze:
Juice of 2 lemons
1/2 cup sugar

Oven to 350.

In a large bowl, cream the butter and sugar. Add the eggs, one at a time, beating well between additions. Blend in milk.

In another bowl, combine the flour, baking powder, salt and lemon rind. Pour into batter. Stir just till moistened.

Pour into 2 greased 9x5 loaf pans. Bake at 350 for 55-60 minutes.

Combine glaze ingredients and heat until sugar dissolves.

Cool loaves for five minutes. Poke holes in the top with a toothpick.

Spoon glaze over evenly.

Soft Peanut Brittle

{ 10:44, Tuesday, May 20, 2008 } { Posted in Dessert } { 2 comments } { Link }

Have you ever tried this? It certainly isn't healthy, but is a terrific Christmas treat!

Soft Peanut Brittle
2 cups sugar
1/4 cup water
1 1/2 cup corn syrup
2 cups salted peanuts
2- 2 1/2 cups peanut butter
1/2 tsp vanilla
1 1/2 tsp baking soda

Butter a cookie sheet well and set aside. Measure out all ingredients before beginning, as you need to be able to add them quickly!

Heat peanut butter in a double boiler. Add the peanuts and cook until hot and creamy.

Meanwhile, combine sugar and water in a heavy saucepan. Bring to a full rolling boil over high heat, stirring constantly. Stir in the corn syrup. Cook nearly to hard crack stage (209 degrees). Use a thermometer. Just before the corn syrup mixture reaches 209, add vanilla, stir and when it reaches 209, turn off the heat.

Add the hot peanut mixture and the baking soda. Stir quickly and vigorously. Working quickly, pour onto buttered baking sheet and spread with a buttered spatula. Cool and cut into pieces.

This is a tender candy, so package carefully.

Strawberry Crepes

{ 07:05, Saturday, April 12, 2008 } { Posted in Dessert } { 0 comments } { Link }

Strawberry season is in full swing here in Central CA, and we are taking full advantage of it! Besides serving them over Incredible Pound Cake (which is my favorite) we make these delicious dainties. Enjoy them!

Strawberry Crepes
Make a batch of Strawberry Sauce, using fresh berries.

Have a small bowl full of unsweetened sliced strawberries ready.

Prepare the crepes as follows:
In a large bowl combine:
1 1/2 cup milk
1 cup flour
2 eggs
1 Tbsp oil
2 Tbsp sugar

Beat with whisk or beater until well blended. Heat a lightly greased 8" skillet. Pour 1/4 cup of batter into pan and cook until well set. Flip and cook just for a few seconds.

Slide crepe onto a plate. Spoon strawberry sauce onto crepe. Fold with a fork. Add more strawberry sauce to top of folded crepe. Spoon on sliced berries, top with whipped cream. Serve with a smile!

I doubled this recipe for our family and had enough to serve ten eager people two, and for some, three, each!

Incredible Pound Cake

{ 08:36, Friday, April 4, 2008 } { Posted in Dessert } { 1 comments } { Link }

I made this to go along with fresh strawberries and cream. I haven't made a pound cake before, but this came out WONDERFUL! It's another great find from Recipezaar.

Incredible Pound Cake
8 oz. cream cheese, softened
1 1/2 cup butter, softened
3 cups sugar
1 1/2 tsp vanilla extract (or almond, if desired)
6 eggs
3 cups flour

Blend together cream cheese and butter for 2 minutes.
Gradually add the sugar and beat for 5 full minutes.
Add the vanilla and then the eggs, one at a time, beating well after each.
Gradually add the flour, mixing on low. Mix until blended, but do not overbeat.

Grease and flour a 10" tube pan. Bake at 325 for 90 minutes. Cool about ten minutes, then remove to a cooling rack.

I don't have one so I used 2 loaf pans. I should have used three, fwiw. I used granulated sugar instead of flour and it made a very good crust.

*UPDATE- I purchased a 10" bundt pan and made this again today. All the batter fit well in the pan and the cake came out great. I used powdered sugar this time rather than granulated. Everyone preferred the caramelized granulated crust.

Cheesecake Cookies

{ 06:38, Saturday, March 22, 2008 } { Posted in Dessert } { 2 comments } { Link }

These speak for themselves!

Cheesecake Cookies
10 Tbsp. butter, softened
2/3 cup brown sugar
2 cups flour
1 cup sugar
16 oz cream cheese, softened
2 eggs
4 Tbsp. milk
2 Tbsp lemon juice
1 tsp vanilla

Preheat oven to 350. Mix butter, brown sugar and flour until crumbly. Set aside 1 cup of crumbs. Lightly grease a 9x13. Press remaining crumbs into bottom. Bake for 15 minutes.

In another bowl, combine sugar and cream cheese until smooth. Beat in egg, milk, lemon juice and vanilla. spread over crust and sprinkle with topping. Bake 25 minutes. Cool, then chill 25 minutes. Cut into squares.

You can also spread your favorite preserves over bottom crust before adding the cheesecake mixture. Bake as directed.

The Best Carrot Cake Ever

{ 06:41, Friday, March 21, 2008 } { Posted in Dessert } { 0 comments } { Link }

I was going to write out a recipe and tell a story, but Ree did it first and better than I ever could! I could not, would not and will not ruin a good frosting with pecans, though. I have to fault her there. Go see The Pioneer Woman for the best carrot cake ever but use my frosting!

Cream Cheese Frosting

{ 09:39, Monday, March 17, 2008 } { Posted in Dessert } { 0 comments } { Link }

I'm very fond of cream cheese frosting. I like to make things that can be spread with it, just for its sake! I made a homemade spice cake the other day, pairing with this frosting. It wasn't a very good cake recipe so I won't share it here, but the frosting was delicious!

My Favorite Cream Cheese Frosting
8 oz. cream cheese
1/4 cup butter
1 pound powdered sugar
2 tsp. vanilla extract
pinch of salt
up to 3 Tbsp. cream or milk to thin, if needed

Blend softened cream cheese and butter in mixer. Beat in sugar, salt and vanilla. If needed, beat in tiny amounts of cream or milk to bring to spreading consistency. I have never needed to add any.

I'll add a yummy recipe to go with the frosting soon!

Peppermint Patties

{ 07:14, Monday, January 14, 2008 } { Posted in Dessert } { 2 comments } { Link }

I made these Sunday evening, and there's only one word...incredible! Very good treat! I will double the recipe next time for us. It made 15 good sized patties. If you give them a try, leave a comment letting me know how they turned out for you!

Peppermint Patties
1 pound powdered sugar
3 Tbsp softened butter

Combine well then add:
2 tsp peppermint extract
1/4 cup evaporated milk

Roll into 1" balls. Lay onto a waxed paper lined baking sheet. Chill for 20 minutes. Press flat with hand or bottom of glass. Chill again for 30 minutes.

Melt together:
12 oz. chocolate chips
2 Tbsp. shortening

Dip patties in chocolate. Place back on the waxed paper. Freeze a short time. Keep refrigerated until serving.

Momma

Homemade Carmel

{ 06:29, Monday, January 14, 2008 } { Posted in Dessert } { 1 comments } { Link }

I haven't tried these next few recipes, but am typing them out for safekeeping! I got all of the off of Recipezaar. I'll update with additions or changes after I make them a time or two.

Homemade Carmel
2 cups 1/2 and 1/2 (or 1 cup whole milk and 1 cup cream)
2 cups whipping cream
1 cup butter
4 cups white sugar
1 1/2 cup corn syrup
4 tsp vanilla

Butter a large pot. Stir together butter, brown sugar, 1 cup of the half and half, and 1 cup of the whipping cream. Bring the mixture to a boil. Add in the remaining ingredients and cook and stir until the temp reaches 240. Remove from heat and stir in vanilla. Pour into the greased 9x13. Cool and cut into small squares.

Momma

Layered Mint Fudge

{ 08:36, Tuesday, December 11, 2007 } { Posted in Dessert } { 1 comments } { Link }

I'm reposting this as it is so timely. A very easy and well-regarded dessert around here.

Layered Mint Fudge

1 1/2 tsp butter, softened
2 cups chocolate chips
1 (14 oz) can sweetened condensed milk
2 tsp. vanilla
1 cup white chocolate chips
3 tsp peppermint extract
1-2 drops green food coloring (optional)

Line an 8x8 or 9x9 square pan with foil and butter. Melt chocolate chips in 1 cup sweetened milk. Cook and stir for 5-6 minutes, until smooth and silky. Remove from heat and stir in vanilla. Stir for 3 minutes. Pour 1/2 into lined pan. Refrigerate 10 minutes.

Meanwhile, melt the white chocolate in 1/4 cup milk in same manner. Add peppermint and food color. Spread over cooled layer of chocolate. Chill 10 more minutes. Reheat first pan of chocolate and then pour over green layer. Chill until firm. Cut into shapes and serve.

Momma

One Bowl Holiday Fudge

{ 07:21, Thursday, November 15, 2007 } { Posted in Dessert } { 0 comments } { Link }

Here's the recipe I use the Sweetened Condensed Milk for the most. I get more requests for this than any other treat I make! And it's so very easy!!

One Bowl Holiday Fudge
1 pound chocolate chips (that's 2 cups + 2/3 cup for all you bulk buyers!)
1 recipe sweetened condensed milk (or 1 can)
2 tsp vanilla
1 1/2 cups nuts, if desired

Melt the chocolate in the milk. Stir in vanilla and nuts. Spread in a foil lined 8x8 and refrigerate until hard. Pop out of pan, peel off foil, and cut into squares.

Simple as that! We double for our family or triple it for parties.

Momma