Fresh Strawberry Frosted Whipped Cream Cake


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Nothing is better than a simple whipped cream cake! I have put a fresh Strawberry twist on this old fashioned classic! ~Amy

Fresh Strawberry Frosted Whipped Cream Cake

Vanilla Cake
Strawberry Frosting
Whipped Cream
Fresh Strawberries

Vanilla Cake:
1 cup butter, at room temperature
2 cups sugar
4 eggs, room temperature
1 1/2 cups flour
1 1/2 cups Self Rising flour
1 cup milk

Heat oven to 350 degrees
Line the bottom of 2 8 inch cake pans with parchment. Spray sides with non stick cooking spray.

With an electric mixer beat butter for 2-3 minutes or until smooth. Slowly add the sugar and beat for 3-4 minutes. Add eggs, one at a time beating thoroughly after each one, scraping down the sides as necessary. Add vanilla, and mix well.

In a separate bowl whisk together flours. Add alternately with milk, beating well after each addition. Pour evenly into cake pans. Smoothing tops to finish. Place in the center of the oven and bake about 22-25 minutes or until golden brown and springs back when touched.
Remove from oven and cool for about 15 minutes in pan. Gently loosen sides, turn upside down onto parchment to finish cooling. Place in freezer for easy assembly.

To assemble:
Spread a thin layer of frosting over the top of one layer. Top with whipped cream. Place cake layer on top and frost top and sides with a thin layer of frosting. Refrigerate for at least 20 minutes and frost with a final layer and refrigerate until ready to serve.

To serve:
Remove cake from refrigerator 5-10 minutes before serving and garnish top of the cake with fresh strawberries.

Fresh Strawberry Frosting

4 1/2 cups powdered sugar

1/2 cup butter, at room temperature

1/4 cup milk

1 tsp vanilla

1/4 cup chopped, or blended fresh strawberries

With an electric mixer, beat butter and 2 cups of the sugar, and milk until smooth. Add vanilla, beat again. Add remains sugar and beat until light and fluffy. Mix in fresh strawberries, adding additional sugar if necessary.

Makes about 2 1/2-3 cups

Vanilla Whipped Cream

1 cup heavy cream

1/4 cup powdered sugar

1 tsp vanilla

With an electric mixer, beat all ingredients on high until soft peaks.

Makes 2 cups

Recipes by Amy Richardson

Black Velvet Mousse with Amaretto Cream and Fresh Raspberries


Black Velvet Mousse with Amaretto Cream and Fresh
Raspberries

3 oz Extra Dark Chocolate pieces, 60-63%
1/4 cup heavy cream
1 tbsp Black Cocoa, King Arthur
1 tbsp sugar
1 tsp butter
1/2 tsp vanilla

1/2 cup heavy cream
2 tbsp powdered sugar
1/4 tsp vanilla

Amaretto Cream*
Fresh raspberries
Fresh mint

Place place chocolate pieces in a medium sized bowl. Set aside.

In a small saucepan, whisk together, sugar and cocoa. Whisk in 1/4 cup heavy cream, add butter, and whisk over medium heat until it just comes to a boil. Pour over chocolate and add vanilla. Let it sit for about 5 minutes, then stir until smooth.

Whip 1/2 cup heavy cream, powdered sugar and vanilla, to soft peaks.
Take a small amount of whipped cream and gently fold into chocolate mixture to lighten. Add remaining cream in a couple batches folding until even. Spoon into martini glasses, smoothing top to finish and refrigerate for at least 2 hours.

To make

*Amaretto Cream

1/2 cup heavy cream
2 tbsp powdered sugar
1/4 tsp vanilla
1/8-1/4 tsp almond extract

With an electric mixer, beat all ingredients until soft peaks.

To Serve:
Top mousse with a dollop of cream, and garnish with fresh raspberries and mint.

Makes 2 servings

Recipe by Amy Richardson

Mini Apple Pot Pies with Cinnamon Whipped Cream


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Make your kids table the place to be! These sweet little apple pot pies, made especially for the tiny tots, are sure to please!~Amy

Mini Apple Pot Pies with Cinnamon Whipped Cream

5-6 apples, peeled cored and sliced
3/4-1 cup sugar
1/4 cup cornstarch
1/2 tsp cinnamon
Dash of salt
2 tbsp butter

1 sheet puff pastry, thawed
1 egg + 1 tbsp water, beaten together

Heat oven to 400 degrees

Place 9 small baking ramekins on a parchment lined baking sheet. Set aside.

In a large saucepan , whisk together sugar, cornstarch, cinnamon, salt. Add apples and toss well to coat. Cook over medium heat until apples are softened and mixture is thick and bubbly. Remove from heat and stir in butter. Divide evenly into ramekins.

Lightly roll dough to even it out, cut into 9 squares. Place on top of filled ramekins and press lightly to seal. Brush with egg wash and sprinkle with additional sugar.

Bake for 15-20 minutes or until golden brown. Remove from oven and cool to touch. Serve with whipped cream.

Cinnamon Whipped Cream:

2 cups heavy cream
1/2 cup confectioners sugar
2 tsp vanilla
1/2 tsp cinnamon

Whip together all ingredients until soft peaks.

Recipes by Amy Richardson

Brown Sugar Bourbon Vanilla Banana Cream Pie


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This is my twist on the classic banana cream pie. With a little brown sugar, bourbon vanilla, topped with fresh bananas and whipped cream, and surrounded by a graham crust, this might just be a new favorite! ~Amy

Brown Sugar Bourbon Vanilla Banana Cream Pie

Crust:
1 1/4 cup graham cracker crumbs
4-5 tbsp butter, melted
2 tbsp sugar

Heat oven to 350

In a small bowl, stir together graham cracker crumbs and sugar. Add melted butter and stir with a fork until well blended.

Press mixture into the bottom and sides of a 10 inch tart pan, or pie pan.

Bake for 8-10 minutes or until golden brown. Set aside to cool.

Custard:
1 cup sugar
1/2 cup brown sugar
3 tbs cornstarch
3 eggs
1 cup milk
1 cup half and half
2 tbsp butter
2 tsp bourbon vanilla

In a small bowl, whisk together cornstarch and sugars. Set aside.
In a large saucepan, whisk eggs until frothy; about one minute. Whisk in sugar mixture, and mix until well blended. Add milk and half and half. Bring mixture to a boil over medium heat, stirring constantly. Cook until it thickens. Remove from heat and stir in butter. Cool slightly, while stirring.
Add vanilla, and blend well.

Pour into cooked crust and cool completely. Cover with a thin layer of plastic wrap, pressed to fit.

Whipped cream:
1 cup heavy whipping cream
3 tablespoons confectioners sugar
1/2 tsp bourbon vanilla

With an electric mixer, beat all ingredients on high until soft peaks.

To serve:

Top pie with fresh sliced bananas and whipped cream.

Recipe by Amy Richardson

Pumpkin Maple Creme Brûlée


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Pumpkin and spice takes this classic dessert to a new level. A perfect ending to your harvest festivities! ~Amy

Pumpkin Maple Creme Brûlée

4 large egg yolks
1/4 cup brown sugar

1/4 cup maple syrup
1/2 cup pumpkin purée
1/2 tsp vanilla
1/4 tsp pumpkin pie spice
1 cup half and half, or cream

Raw sugar

Sweetened Whipped Cream

Heat oven to 325 degrees

Place 6 small ramekins into a 9×13 inch baking pan

In a medium sized bowl, whisk egg yolks until light. Whisk in brown sugar, maple syrup and vanilla. Add pumpkin purée and pumpkin spice. Whisk in cream and pour into ramekins.

Place in oven, pour water into the baking pan to about 1/2 inch deep. Bake for 45-50 minutes or until almost almost firm. Remove from pan and cool slightly. Sprinkle with raw sugar and torch to glaze or place under the broiler on high for about 1-2 minutes watching carefully. Serve with whipped cream if desired.

Recipe by Amy Richardson
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Apple Bread Pudding with Cider Carmel Sauce and Cinnamon Whipped Cream


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Bread pudding is the ultimate comfort food. Crisp apples, cider caramel sauce and cinnamon whipped cream make this classic recipe, simply scrumptious! Happy Fall! ~Amy🍁

Apple Bread Pudding with Cider Carmel Sauce and Cinnamon Whipped Cream

Apple Bread Pudding:
1 loaf artisan French bread cut into cubes
1 cup whole milk
1 cup half and half
4 eggs
1/2 cup unsweetened applesauce
1/2-2/3 cup brown sugar
1/2-2/3 cup granulated sugar
3 tbsp melted butter
1 tsp vanilla
1 large apple, peeled, and finely chopped
1 tsp cinnamon

Cinnamon and Sugar Topping
1/4 cup sugar
1/2 tsp cinnamon

Raw sugar for decoration ( optional )

Preheat oven to 350 degrees
In a bowl, pour milk and half and half over cubed bread and stir to coat.
In a separate bowl, whisk eggs with brown and white sugars.
Add applesauce, butter, vanilla and cinnamon. Stir in chopped apples.
Pour over bread mixture and mix well.

Pour into a buttered 11×7 baking dish.
Sprinkle top with cinnamon and sugar mixture, top with raw sugar and bake for 45-60 minutes, until set.

Serve with Cider Carmel Sauce and Cinnamon Whipped Cream

Cider Carmel Sauce:
1/2 cup butter
1 cup brown sugar
1/2 cup sour cream
1/4 cup fresh pressed apple cider

In a small sauce pan, melt butter.
Stir in brown sugar and cook over medium high heat until light and bubbly. Remove from heat and whisk in sour cream until smooth. Stir in apple cider.

Makes 2 1/4 cups

Cinnamon Whipped Cream:
2 cups whipping cream
1/2 cup confectioners sugar
1 tsp vanilla
1/2 tsp cinnamon

With an electric mixer, whip cream, vanilla and sugar together.
When almost set, add cinnamon, and beat until soft peaks form.

Recipes by Amy Richardson

Almond Iced Raspberry Pear Turnovers


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Sweet pears and fresh raspberries surrounded by flakey pastry, sweet icing, and an almond crunch, make this turnover an irresistible treat! ~Amy

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Fresh Berries and Autumn just say country fair. Bring home the blue ribbon with these tasty berry turnover recipes!~Amy

Almond Iced Raspberry Pear Turnovers

Raspberry Pear filling:

2 pears, Bartlett, Anjou or Red, peeled and chopped
1 1/2 cups fresh raspberries
6 tbsp raspberry freezer jam
2 tsp cornstarch

In a medium sized bowl, whisk together cornstarch and jam. Stir in pears and raspberries, tossing well to coat.

Pastry:

2 sheets puff pastry
Crystal sugar
Egg wash
( beat 1 egg plus, 1 tbsp water together)

Vanilla icing:

1/4 cup butter, softened
2 cups powdered sugar
2 tbsp milk
1/2 tsp vanilla

Sliced almonds
Powdered sugar

Beat butter, 1 cup of the sugar, and milk until smooth. Add vanilla, beat again. Add remaining sugar and beat until light. Warm slightly to drizzle.

To assemble:

On a floured board, slightly roll pastry crust to even. Cut into 9 squares. Place a small amount of raspberry pear filling into center of each square. Lightly brush edges of pastry with egg wash. Press edges together to form a triangle shape. Place turnovers on a parchment lined baking sheet. Brush with egg wash and sprinkle with crystal sugar. Repeat.

Bake at 400 degrees for 15-18 minutes or until golden brown. When slightly cooled, drizzle with icing. Immediately sprinkle lightly with almonds. When set, dust lightly with powdered sugar.

Recipe by Amy Richardson