Classic Pound Cake

I decided to attack a classic pound cake recipe. I would use one less egg than the actual recipe calls for. But the sweetness was just right for our tastes. I also baked it longer than the 45 mins it needed. I baked my version for an hour longer -- kind of long for a cake but the batter was quite thick and I did use a loaf pan too. How else could you bake a pound cake -- they are always baked in a loaf pan!

Ingredients were simple...here it is, enjoy this Sara Lee classic.

Classic Pound Cake (serves 6-8)

Preheat oven at 325 F

2 cups of all purpose flour
1/2 tsp salt
1 cup unsalted butter, softened
1 2/3 cup of granulated sugar
4 eggs (recipe called for 5 but I think 4 would work too)
2 tsp vanilla extract

In a bowl, mix flour and salt. Set aside.

In another bowl cream butter and sugar until light and fluffy. Add eggs, one at a time, beating in between each egg addition. Beat in vanilla.

Add flour mixture 1/3 of the portion each time. Stir until well blended. Don't over stir.

Pour into lightly greased or lined with parchment paper loaf pan. Spread evenly. Bake in preheated oven until top is brown and inserted toothpick comes out clean (not wet). Approx. 70 minutes. But I would check with the toothpick at 50 mins first. Depending on your oven, pan and rack level in the oven, the time may vary. Maybe that is why my cake took longer.

Let cool completely before removing from the pan. Serve with strawberries and whipped cream.

Pear Crisp

As I was working away, I realized I forgot to defrost some meat for the night's dinner. Good thing I had a box of President's Choice chicken strips in the freezer and I can bake them from frozen! But anytime I put the oven on, I have to bake some sort of dessert with it. I found some pears from my parent's tree that I have taken the skin off and cored and kept in the freezer for a future dessert. That dessert was going to be born that night -- a pear crisp.

I found an apple crisp recipe in my Williams Sonoma "Fruit Dessert" cook book. And substituting it with pear should be a piece of cake....no pun on that.

It turned out...well, good. However, it wasn't as "crisp" as it should be. Culprit -- frozen pears. It really should be made out of fresh pears instead. Thus, you would have less moisture in the dish.

With my tip above, I am sure you will find that this recipe works.

Pear Crisp

Crisp Topping
1/2 cup of all purpose flour
1 cup of quick cooking rolled oats
1/2 cup firmly packed brown sugar
1/4 tsp salt
1/2 tsp ground cinnamon
1/2 cup pf cold unsalted butter -- cut into cubes (save a couple of the small cubes for greasing your pan)

Pear Filling
6 cups of pears, peeled, cored and sliced
3/4 cup sugar
pinch of salt
1/4 tsp nutmeg
1/4 tsp cinnamon

Preheat oven to 350 F

Lightly grease a baking dish that can hold 2 qt capacity.

Topping:
In a bowl, stir together the flour, oats, brown sugar, salt and cinnamon.
Cut or rub butter into the mixture until it looks crumbly. Put in fridge while you prepare the pear filling.

Pear Filling:
Stir together sugar, salt, nutmeg and cinnamon. Add the pears and toss until all the pears have been covered with the sugary mixture.

Pour into the greased baking dish and distribute evenly. Sprinkle the crisp topping mixture on top of the pears evenly.

Bake for approx 50 or until the topping is crisp.

Serve warm -- with ice cream or whipped cream.

Strawberry Mousse

Strawberry Mousse (for recipe, see below)

Every year, we get together with the same group of friends for our annual potluck party. It is also a nice to see everyone and the kids always have a great time. This was also a first for Aidan. He was walking around the house, peeking into every corner and flashing his sly smile.

As for the dish, we contributed our regular fare -- dessert. With a twist, I also decided to make an appetizer. In previous years, I have made different types of desserts to bring...a cake made of many cupcakes to form a christmas tree, mango pudding in individual cups topped with cream, cheesecake, bread pudding, assorted cookie tray.... but for this year, my main requirement was --something cold (so we don't have to heat it to enjoy) and ease of transport. The end result: strawberry mousse.

I found the easy recipe and made a couple of changes because of the ingredients on hand...and it was still a success!

Strawberry Mousse (serves 12)

Ingredients:
3/4 cup of boiling water
1 cup of cold water
1 pkg of strawberry jello -- you can change the flavour for your own mousse
1 pkg of cream cheese
2 tbsp of sugar
2 cups of whipped cream (the recipe had a ready made whipped topping, which is fine)
1 tsp vanilla extract
1/2 cups of icing sugar
2 cups of peaches (you can put any fruit in season, I had some homemade jarred peaches)

Method:

1. Mix boiling water with jello and stir until dissolved. Then add a cup of cold water. Set aside.
2. Mix sugar and cream cheese until well blended.
3. Add jello to cream cheese mixture and mix well.
4. In a cold mixing bowl, add 2 cups of whipping cream, 1 tsp of vanilla and 1/2 cup of icing sugar. On low speed, beat mixture for 5 minutes and then increase speed. Beat until peaks form. Approx. 20 minutes.
5. Measure 2 cups of whipped cream and fold into strawberry cream cheese mixture. Save the rest as a topping to add when serving.
6. Line a standard bread loaf pan with plastic wrap. Then line in the pan with sliced peaches.
7.Pour mousse mixture into pan and cover the peaches.
8. Put in fridge to set overnight.
9. You can stop here...but I like a crust on the bottom...so, I lined up chewy chocolate chip cookies (store bought) on the top.

To serve...put a plate larger than the loaf pan on top and then flip the loaf pan to "drop" the mousse onto the plate. Remove the plastic wrap. Cut into slices and dollop with some whipped cream -- if you had any left.

Christmas Dinner

With everyone so busy with work, family and other obligations, the Christmas season always makes us slow down to allow us to enjoy what really matters. Getting together for a turkey dinner is only done once a year in our family -- so, it makes the gathering all the more special. This year's menu:

Starters: Cheese stuffed crescents

Main course: Roast turkey with sage and thyme
Stuffing
Garlic Mashed Potatoes
Cranberry sauce
Roasted Vegetable Medley
Pesto Roasted Potatoes
Gravy
Dessert: Cheesecake