Cinnamon Caramel Ice Cream

Based on a recipe at

Makes about 1 quart

2 teaspoons ground cinnamon
1 cup whole milk
1/2 cup plus 3 Tablespoons sugar
1/2 teaspoon table salt
2 cups heavy cream
5 egg yolks
1 teaspoon pure vanilla extract

Place the cinnamon in a medium saucepan over low heat and warm gently until fragrant.  Add the milk, sugar, salt and 1 cup of cream, whisking to mix well.

Fill a large bowl with ice and set aside.

Whisk the egg yolks in a medium-sized bowl.  1/4 cup at at time, at 3/4 cup of the warm milk mixture into the egg yolks, whisking constantly to avoid scrambling.  Return the egg/milk mixture to the original milk saucepan and return to the stove, whisking well to combine.  Stir frequently over medium heat with a wooden spoon or heat-proof spatula, scraping the bottom as you stir.

While the egg/milk mixture warms, wash the bowl used for beating the egg yolks, then set it over the ice bowl.  Place the remaining cup of cream into the chilling bowl and set a mesh trainer on top.

When the custard in the saucepan has thickened enough to coat a spoon and hold a line, pour it through the strainer into the cup of cream in the chilling bowl.  Stir until cool. Pour into a container, cover and chill in the refrigerator overnight.

The next day, stir in the vanilla and freeze according to your ice cream maker’s directions.

Tin Roof Sundae Deluxe
cinnamon caramel ice cream
chocolate sauce
chopped salted peanuts
crushed pretzels


Published in: on November 28, 2019 at 8:29 am  Leave a Comment  

Mashed Potatoes

Anna & Sean’s favorite.

For one.  Multiply to serve more people.

1 russet potato
1-2 Tablespoons cream, half & half, whole milk, 2%, 1% or non-fat milk (in decending order of richness and deliciousness)
1-2 teaspoons of butter

Peel the potato and cut it into 1″ slices.  Cut the slices into 1″ chunks and put them in a sauce pan big enough for your potato masher to fit into.  Cover with filtered water by 1″, add a big pinch of salt, cover the pan, and set on the stove over medium heat.

Meanwhile, pour the cream into a glass measuring cup and add the butter.  Set it on the back of the stove to warm.

Put your colander in the sink.

When the potatoes are boiling, turn the heat down a bit and let them simmer until just tender – 15 minutes or so?  Poke the tip of a knife, or a fork, into a couple of the chunks:  they should give very little resistance.  You do not want them overly mushy or waterlogged, but you don’t want them hard in the middle either.

When they are done, pour the potatoes and cooking water into the colander, then turn the potatoes back in the pot, on the hot burner, with the lid off, to let them dry out for a minute or so.

Turn the heat to low.  Mash with the masher until pretty smooth.  Add the warm cream and butter and mash again.  Cover and hold ’til dinner time.  Stir again before serving – you may need to add a little more butter or cream to get the consistency you prefer.

Published in: on November 9, 2019 at 6:09 pm  Leave a Comment  

Fudge Frosting

1 stick butter, softened
1 cup unsweetened cocoa powder, run through a sieve to remove lumps
3 cups confectioners’ sugar, sifted
1/3 cup cream
2 teaspoons pure vanilla extract
1/4 teaspoon salt

Place the butter and cocoa powder in the bowl of an electric mixer.  Blend on low speed until soft and well combined, 30 seconds.  Stop the machine, scrape down the bowl.  Place the confectioners’ sugar, cream, vanilla & salt in the bowl and beat on low speed until the frosting lightens and is fluffy, 2-3 minutes.  If too thick, add more milk a teaspoon at a time.  If too thin, add more sieved powdered sugar, 1 Tablespoon at a time.

Published in: on June 30, 2019 at 3:17 pm  Leave a Comment  

Moist & Tender Yellow Cake

slightly modified from King Arthur Flour Classic Birthday Cake

2 cups (241 grams) King Arthur Unbleached All-Purpose Flour OR Gluten-Free Measure for Measure Flour
1 1/4 teaspoons salt
2 teaspoons baking powder
4 large eggs, at room temperature
2 cups granulated sugar
1 tablespoon vanilla extract
1 cup milk (whole milk preferred)
4 tablespoons (1/4 cup) butter, cut into pats
1/3 cup vegetable oil

Preheat the oven to 325°F with a rack in the center. Lightly grease two 8” x 2” or 9” x 2” round cake pans; for extra protection against sticking, line the bottom of the pans with parchment rounds (you can cut these yourself or use precut 8” or 9” rounds), and grease the parchment. If your 8” pans aren’t at least 2” deep, use 9” pans.

In a small bowl, combine the flour, salt, and baking powder. Set aside.

In a large mixing bowl, either using an electric hand mixer or a stand mixer with whisk attachment, beat the eggs, sugar, and vanilla until thickened and light gold in color, about 2 minutes at medium-high speed. If your stand mixer doesn’t have a whisk attachment, beat for 5 minutes using the paddle attachment. The batter should fall in thick ribbons from the beaters, whisk, or paddle.

Add the dry ingredients to the mixture in the bowl and mix — by hand or on low speed of a mixer — just enough to combine. Scrape the bottom and sides of the bowl, then mix again briefly, to fully incorporate any residual flour or sticky bits.

In a saucepan set over medium heat or in the microwave, bring the milk just to a simmer. Remove the pan from the heat and add the butter and oil, stirring by hand until the butter has melted.

Slowly mix the hot milk-butter-oil mixture into the batter, stirring on low speed of a mixer until everything is well combined. Scrape the bowl and mix briefly, just until smooth.

Divide the batter evenly between the two pans. You’ll use about 2 3/4 cups (about 580g) in each (I seemed to have more than this).

Bake the cakes until a toothpick inserted into the center comes out clean and the top feels set, 26 to 30 minutes for two 9” pans (it took about 35 minutes for me), or 38 to 42 minutes for two 8” pans; a digital thermometer inserted into the center of the cakes should read 205°F. Remove the cakes from the oven, carefully loosen the edges with a plastic knife, and allow them to cool for 15 minutes in the pans. Then turn them out of the pans and transfer them to a rack, right-side up, to cool to room temperature.


Published in: on May 20, 2019 at 2:13 pm  Leave a Comment  

Sweetened Whipped Cream


Editor’s note: The recipe and introductory text below are excerpted from Rick Rodgers’s book Kaffeehaus: The Best Desserts from the Classic Cafés of Vienna, Budapest, and Prague. To read more about Austrian cooking, click here.

This recipe originally accompanied Sachertorte.

Throughout the rest of the German-speaking world, whipped cream is called Schlagsahne, but the Viennese call it Schlagobers, which translates into something like “very well whipped.” Whipped cream is a very important ingredient in the daily life of a Viennese; a dab goes on top of coffee or tea, or alongside the afternoon snack, or, unsweetened, as a garnish for soup.

First, use high-quality cream (pasteurized, rather than ultra-pasteurized) with a high butterfat content (36 to 40 percent), which whips up thick and fluffy and has better flavor. Your natural food stores might carry such a cream, or look for old-fashioned dairies.

Room-temperature cream won’t incorporate air, so use well-chilled cream straight from the refrigerator. Use a chilled metal bowl or place the bowl in a larger bowl of iced water.

For sweetening, confectioners’ sugar is preferred to granulated sugar because the small amount of cornstarch in the former discourages the weeping that occurs when whipped cream stands for longer than a few hours. A hint of vanilla is imperative.

Learn to distinguish between the stages of whipped cream; it doesn’t always have to be stiff. As a garnish for a dessert, the goal is softly beaten Schlagobers that barely mounds. When used for piping, cream should be whipped to the stiff stage. Of course there is an in-between stage, too, used for when the cream is the base for a torte filling. Take care not to overwhip the cream, at which point it has a coarse, grainy texture and is well on its way to becoming butter.

A balloon whisk will give you the most control over the whipping process, but most people prefer an electric mixer. A hand mixer is best, because the strong motor of a standing mixer makes it difficult to gauge the whipping progress and can quickly overwhip the cream.


1 cup heavy cream
2 Tablespoons confectioners’ sugar
1/2 teaspoon vanilla extract

Pour the cream into a well-chilled bowl and add the sugar and vanilla. Using an electric hand mixer or balloon whisk, beat the cream to the desired consistency. For soft peaks, the cream will be just thick enough to hold its shape in soft billows. For stiffly beaten cream, the beaters or whisk wires will leave distinct traces on the cream and stand in firm peaks when the beaters are lifted.

TO MAKE AHEAD:  The cream can be whipped up to 1 day ahead, covered tightly with plastic wrap, and refrigerated. If liquid separates from the cream, whip it again to incorporate the liquid.

Published in: on April 21, 2019 at 9:12 am  Leave a Comment  

Lime Cake with Blueberry Filling

2  1/2-pint baskets blueberries
2 Tablespoons granulated sugar
1 teaspoon fresh lime juice

2 1/2 cups all purpose flour (spoon lightly and level off)
3 teaspoons baking powder
1 teaspoon table salt
2 sticks salted butter, softened
1/4 cup canola oil
1 1/3 cups granulated sugar
1 teaspoon vanilla
6 eggs at room temperature
1 1/3 cups lowfat buttermilk
zest of two limes

1 stick salted butter, softened
scant 1/2 teaspoon salt
zest of one lime
1 Tablespoon fresh lime juice
3  1/2 cups powdered sugar, run through a sieve, 1 cup at a time
blueberry filling to reach desired color/flavor
up to 1 Tablespoon milk, cream or buttermilk to reach desired consistency

For the filling:
Combine berries, sugar, and lime juice in a small heavy saucepan.  Bring to boil over high heat, stirring until sugar dissolves.  Reduce to 3/4 cup, stirring occasionally and mashing berries coarsely with a fork, about 15 minutes.  Chill filling uncovered until cold, about 30 minutes, or overnight.

For the cake:
Preheat the oven to 350 degrees F and place oven rack in the center position.

Spray two 9″ cake pans with cooking spray, line with parchment circles.

In a medium bowl, whisk together flour, baking powder and salt and set aside.

Cream the butter, canola oil, sugar and vanilla until fluffy.  Scrape down the bowl.

Add eggs one at a time, beating after each addition.  Scrape down the bowl.

Add the lime zest.  Alternate flour mixture and buttermilk in 3 stages each, mixing just until combined.  Scrape down the bowl.  Divide batter evenly between pans, tap pans firmly on the counter to remove air bubbles.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out with no wet batter on it (crumbs are okay).

Place cake in pans on wire rack to cool for 10 minutes.  Turn out of pans and cool right side up on wire racks.

For the frosting:
Cream the butter until smooth.  Add the lime juice, lime zest and salt and beat thoroughly on low.  Add the powdered sugar one cup at a time.  Add blueberry filling, 1/2 teaspoon at a time, as needed to achieve desired color.  Add more milk, cream or buttermilk, 1 teaspoon at a time, as needed to achieve a soft and spreadable consistency.

Assemble the cake:
Place one cake layer right side up on your cake stand or cake plate.  Spread half the frosting over the layer, letting it stick out past the edges a bit.  Spread the filling over the frosting. Place the second layer on top, right side up, centering it over the first layer.  Frost with the remaining frosting.

Store covered at cool room temperature for up to three days.  Refrigerate for longer storage.

Published in: on December 26, 2018 at 6:46 am  Leave a Comment  

Easter Lunch 2018

11:30 AM

For 12:  Anna, Sam, Sean, Kristin, Nana, Auntie Karen, Uncle Mark, Grandma Cindy, Grandpa, Aunt Kristin, Eric, Auntie Laurel

Prosecco (1 bottle)
Tangerine Juice
Homemade Lemonade
Shrimp & Cocktail Sauce over Cream Cheese (4 oz cream cheese, 1/4 lb cocktail shrimp) [smaller round glass serving dish]
Guacamole & Corn Dippers (1 avocado, 1/2 bag of corn dippers)
Cotswold Double Gloucester with onions & chives (Trader Joe’s)
Social Snackers and Golden Round crakers (Trader Joe’s)

Main Course:
Ham with Sweet Hot Mustard (Trader Joe’s spiral)
Karen’s Famous Deviled Eggs
Orzo, Pea & Feta salad  (Mom, half recipe)
Aunt Kristin’s Tabbouli with Yogurt Sauce (half recipe)
Scalloped Potatoes (7 med potatoes)
Carrot Orange Salad (4 carrots, 4 oranges) [oval veg]
Roasted Asparagus (2 bunches) [pottery pie pan]
King’s Hawaiian Rolls
Black Olives, Bread & Butter Pickle Chips
Ham Wine (Eric)
Chardonnay (Aunt Kristin)

Jelly Beans & Fruit Jellies (Trader Joe’s)
Burnt Toffee Dark Chocolate Almonds (Sprouts)
Swedish Neighbor Cream Cake
Homemade Vanilla Ice Cream


Make ice cream base


Churn ice cream
Make carrot orange salad
Bake cake
Prep fruit for cake


Whip cream and assemble cake

prep potatoes and press plastic wrap onto surface
mix shrimp with cocktail sauce, keep in fridge
Prep ham:  unwrap and cut around the bone.  remove slices and place in 13×9 Pyrex dish.  Cover tightly with foil and leave on counter to come to room temp.
put cream cheese on plate to come to room temp
peel asparagus and put on baking sheet, roll in oil

potatoes in oven at 350 degrees F ON A BAKING SHEET!

make guacamole, press plastic wrap over top and put in fridge

Spread out cream cheese on plate
put shrimp & cocktail sauce over cream cheese & serve

guests arrive
serve guacamole
ham in oven if potatoes almost done

ham & potatoes out if done
raise oven temp to 425 degrees F, roast asparagus

when potatoes are done:
asparagus in oven for 12 minutes
put out all the food

top cake with reserved berries before serving

Published in: on April 4, 2018 at 4:23 pm  Comments (1)  

Swedish Neighbor Cream Cake

Slightly modified from a recipe in Scandinavian Gatherings: From Afternoon Fika to Midsummer Feast by Melissa Bahen


10-12 servings

Start at least 6 hours ahead.

1 1/4 cups Baker’s Sugar
1/2 cup butter
1 1/2 teaspoons vanilla extract
3 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon table salt
1 cup buttermilk

filling & topping
1 1/2 pounds fresh strawberries
1 Tablespoon Baker’s Sugar
1 pint whipping cream (NOT ultra-pasturized)
3/4 cup confectioners’ sugar
1 1/2 teaspoons vanilla extract

Preheat the oven to 350 degrees F.  Spray two 9″ round cake pans and line the bottoms with parchment.

In a stand mixer with the paddle attachment, beat the sugar and butter on medium speed until light and fluffy, about 1 minute.  Add the vanilla and 1 egg, and beat until smooth, then add the remaining eggs one at a time, beating between each addition.  Scrape down the sides of the bowl with a rubber spatula as needed.

In a small bowl, combine the flour, baking powder, and salt.

With the mixer on low, add one-third of the flour mixture, then half the buttermilk, beating each addition just until combined.  Repeat until all the flour mixture and buttermilk have been added.  Then turn the mixer to high speed and beat 30 seconds more.

Divide the batter evenly between the prepared cake pans.  Smooth out the thick batter with your rubber spatula.  Bake for 25 minutes, until a toothpick inserted in the center of each cake comes out clean and the edges are beginning to brown.

While the cakes are baking, make the filling and topping.  Finely chop the berries (reserving several whole berries for garnishing the finished cake), then put them in a bowl and stir in the granulated sugar.  Refrigerate until you are ready to assemble the cake.  In a medium bowl, whip the cream until stiff peaks form.  Add the confectioners’ sugar and vanilla, beating until combined.

Remove the cakes from the oven.  Allow them to cool for 10 minutes in the pans.  Flip the cakes onto non-stick cooling racks (or spray regular racks with cooking spray) and allow them to cool completely.

To assemble the cake, place one cake layer on a serving plate flat side up.  Top with half of the berries and half of any juice that has accumulated in the bowl, then half of the whipped cream. Repeat with the remaining cake layer, berries, and whipped cream.  Cover the cake, and refrigerate for several hours before serving to allow the berry juice to soak into the cake layers.  Just before serving, garnish with halved strawberries.



Published in: on February 24, 2018 at 3:23 pm  Leave a Comment  

Boneless Prime Ribeye Roast

from Utah Beef Council

for 5

3.85 lbs

unwrap, set in a rack in a roasting pan, fat side up, at least 3 hours before starting to roast

combine 2 cloves minced garlic, 1 teaspoon salt, 1 teaspoon cracked black pepper, 1 teaspoon crushed dried thyme, 1/2 teaspoon crushed dried tarragon and spread over all sides of the meat.

heat the oven to 350 degrees F.  insert thermometer probe and set for 126 degrees F.

roast for approx 2 hours, until temp is reached.  Remove from oven, tent with foil and let rest for about 15-20 minutes until temp reaches 132 degrees F for medium-rare+.

snip string, slice, remove fat if desired, and serve

Published in: on December 26, 2016 at 5:48 pm  Comments (1)  

To Try: Almond Puff Loaf

Almond Puff Loaf

At a Glance

30 mins.
60 mins.
1 hrs 30 mins.
16 to 20 servings

The recipe for this buttery, flaky, tender confection has been around for years and years but, like all fine classics, its beauty never fades. It’s incredibly easy to make, yet tastes and looks as though a professionally trained pastry chef might have labored over it for hours. Hey, a little subterfuge never hurts any bakers’ reputation!

First Layer

  • 1/2 cup (1 stick) high-quality butter*, cut into pats or 1/2-inch cubes
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 3 Tablespoons + 1 teaspoon water
  • 2 teaspoons vanilla or almond extract
  • *If you’re using unsalted butter, add 1/4 teaspoon salt.

Second Layer

  • 1 cup water
  • 1/2 cup (1 stick) butter*
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 3 large eggs, at room temperature; warm them, in the shell, in hot tap water for 10 minutes if they’re cold from the fridge
  • 1 teaspoon almond extract
  • *If you’re using unsalted butter, add 1/4 teaspoon salt.


  • 2/3 cup jam or preserves
  • 1/2 to 2/3 cup slivered or sliced almonds, toasted in a 350°F oven for about 7 to 10 minutes, or until they’re a light, golden brown


  • 1/2 cup confectioners’ or glazing sugar
  • 1 teaspoon vanilla
  • 4 teaspoons milk or water (approximately)


  1. Preheat the oven to 350°F. Lightly grease (or line with parchment) a large cookie sheet.
  2. First layer: In a medium-sized mixing bowl, combine the butter, flour, and salt (if you’re using it), working the butter into the flour with a pastry blender or fork, your fingers, or a mixer. Mix until everything is crumbly, then stir in the water. The dough will become cohesive, though not smooth.
  3. Divide the dough in half; if you’re using a scale, each half will weigh about 4 5/8 ounces. Wet your hands, and shape each piece of this wet dough into a rough log. Pat the logs into 10″ x 3″ rectangles on the sheet, leaving at least 4″ (but preferably 6″) between them, and 2″ on each side. These puff up in the oven (hence the name), and you need to leave them room for expansion.
  4. Second layer: In a medium-sized saucepan, bring the water and butter to a boil. Stir until the butter melts, then add the flour (and salt, if you’re using it) all at once. Stir the mixture with a spoon till it thickens, begins to steam, and leaves the sides of the pan; this will happen very quickly.
  5. Transfer the stiff batter to a mixing bowl, or the bowl of an electric mixer. Beat it at medium speed for 30 seconds to 1 minute, just to cool it down a bit.
  6. Add the eggs one at a time, beating well after each addition; beat until the batter loses its “slimy” look, and each egg is totally absorbed.
  7. Mix in the almond extract.
  8. Divide the batter in half. Spread half the batter over one of the dough strips on the pan, covering it completely. Repeat with the remaining batter and dough.
  9. With a spatula (or your wet fingers) spread the batter until it completely covers the entire bottom layer of dough. Smooth it out as best you can.
  10. Bake the pastry for 50 minutes to 1 hour, or until it’s a deep golden brown. Remove it from the oven, and transfer each pastry to a wire rack.
  11. Topping: Spread each warm pastry with about 1/3 cup of jam or preserves. (Any flavor is fine, but our favorites are raspberry and apricot.)
  12. Sprinkle the toasted almonds atop the jam. By this time, your beautifully puffed pastries are probably starting to sink; don’t worry, this is all part of the plan.
  13. Icing: Stir together the sugar, vanilla, and enough milk or water to form a thick but “drizzlable” icing.
  14. Drizzle the icing atop the pastries.
  15. Cut into squares or strips to serve.
Published in: on May 30, 2016 at 12:42 pm  Leave a Comment