*Revised* Fresh Apple Cake with Cinnamon Walnut Streusel

NOTE:  This revised recipe includes previously omitted oil

Fresh Apple Cake with Cinnamon Walnut Streusel

NOTE:  This could be the very best fresh apple cake you have ever tasted.  One bite will have you hooked, especially the crunch of walnuts bathed in cinnamon sugar.  Yum!

 

1 (10-inch) metal Bundt pan

Cooking spray

 

3 cups Granny Smith apples, peeled and diced

1/2 cup water

1 tablespoon lemon juice

 

Streusel Filling

3/4 cup sugar

5 teaspoons cinnamon

1 cup walnuts, coarsely chopped and lightly toasted

 

3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

 

2 cups sugar

2 teaspoons cinnamon

4 eggs

1 1/4 cups mild olive or canola oil

2 teaspoons vanilla

 

1/2 cup sour cream

 

1/2 cup dark raisins

 

Almond Glaze

1 cup powdered sugar

2 to 3 tablespoons milk

1/2 teaspoon almond extract

 

 

1. Preheat oven to 325-degrees.  Spray Bundt pan with cooking spray; set aside.  Place diced apples in water with lemon juice while preparing cake to preserve color.

 

2.  Prepare streusel filling by combining sugar, cinnamon and walnuts; set aside.  (Place walnuts on cookie sheet and toast in oven for 10 minutes until aromatic, stirring occasionally.)

 

3. In medium bowl, combine flour, baking powder, soda, and salt; set aside. 

 

4.  Next, combine sugar and cinnamon and place in mixing bowl of an electric mixer.  Add eggs, oil and vanilla, and beat until yellow and frothy.    Alternately, add the sour cream, beginning and ending with flour mixture.  Beat together until smooth.  Remove mixing bowl to counter, and fold in the raisins. 

 

5. Drain the apples, and fold into the cake batter.  Pour half the batter in bottom of Bundt pan and sprinkle about 1/2 of the streusel filling over the batter.  Using a butter knife, swirl the streusel into the batter.  Using a spatula, scrape the remaining batter over the streusel and repeat, using the rest of the streusel over the top.  Place pan in oven and bake for 1 1/2 hours.

 

6.  Test take with tooth pick for dryness.  Remove cake and let stand about 10 minutes.  Using butter knife, loosen cake all around pan and also around the middle stem.  Cake can easily be removed at this time; do not let cake stay in pan, or removal will be difficult. Pick cake up gently and flip over so streusel filling is right-side-up on cake.

 

7. Make the glaze by combining the powdered sugar, milk and almond extract.  Stir until smooth and when cake is cooled to slightly warm, drizzle the glaze over top and rim of cake.   Serve warm.  Makes 12 slices.

--
God Bless and have a great day.

Rosalie Fiorino Harpole

Fresh Apple Cake with Cinnamon Walnut Streusel

October 18, 2012

Fresh Apple Cake with Cinnamon Walnut Streusel

NOTE:  This could be the very best fresh apple cake you have ever tasted.  One bite will have you hooked, especially the crunch of walnuts bathed in cinnamon sugar.  Yum!

 

1 (10-inch) metal Bundt pan

Cooking spray

 

3 cups Granny Smith apples, peeled and diced

1/2 cup water

1 tablespoon lemon juice

 

Streusel Filling

2/3 cup sugar

5 teaspoons cinnamon

3/4 cup walnuts, coarsely chopped and lightly toasted

 

3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

 

2 cups sugar

2 teaspoons cinnamon

4 eggs

2 teaspoons vanilla

 

1/2 cup sour cream

 1/2 cup dark raisons

 

Almond Glaze

1 cup powdered sugar

3 tablespoons milk

1/2 teaspoon almond extract

 

Whipped Cream

 

1. Preheat oven to 325-degrees.  Spray Bundt pan with cooking spray; set aside.  Place diced apples in water with lemon juice while preparing cake to preserve color.

 

2.  Prepare streusel filling by combining sugar, cinnamon and walnuts; set aside.  (Place walnuts on cookie sheet and toast in oven for 10 minutes until aromatic, stirring occasionally.)

 

3. In medium bowl, combine flour, baking powder, soda, and salt; set aside. 

 

4.  Next, combine sugar and cinnamon and place in mixing bowl of an electric mixer.  Add eggs and vanilla, and beat until yellow and frothy.    Alternately, add the sour cream, beginning and ending with flour mixture.  Beat together until smooth.  Remove mixing bowl to counter, and fold in the raisons. 

 

5. Drain the apples, and fold into the cake batter.  Pour half the batter in bottom of Bundt pan and sprinkle about 1/2 of the streusel filling over the batter.  Using a butter knife, swirl the streusel into the batter.  Using a spatula, scrape the remaining batter over the streusel and repeat, using the rest of the streusel over the top.  Place pan in oven and bake for 1 1/2 hours.

 

6.  Test take with tooth pic for dryness.  Remove cake and let stand about 10 minutes.  Using butter knife, loosen cake all around pan and also around the middle stem.  Let cake rest about 20 more minutes, then remove onto platter. Pick cake up gently and flip over so streusel filling is right-side-up on cake.

 

7. Make the glaze by combining the powdered sugar, milk and almond extract.  Stir until smooth and when cake is cooled to slightly warm, drizzle the glaze over top and rim of cake.   Serve warm and garnish with whipped cream if desired.  Makes 16 slices.

Newsletter - September 18, 2012 - O Taste and See

Newsletter - September 18, 2012 - O Taste and See

Greetings to all the great fans and friends of Rosalie Serving Cookbooks .  The other day I had a book signing at one of our St. Louis Barnes & Nobles, and as always I meet the sweetest people.  One of the highlights is when I get to give them a sample of two of their favorite cakes, Pineapple Upside Down Cake and the Cream of Coconut , both respectively right out of my cookbooks.   Many times they tell me they have hundreds of cookbooks, and by all means, they just couldn't  purchase another... until of course, they taste the cakes.

 

Now, just what is it about the "taste" that turns us all into little kids begging mom to leave some batter on the spoon?  To be truthful, it is why all of us are on planet earth instead of in the Garden of Eden.   And no matter how many times we make the same cake, pie, salad, or soup, the other person's taste better.    We humans are so funny!  So after the many tastes of cakes during my book signing, many books were sold, and I'm sure a lot of families had pineapple upside down cake last weekend.

 

This brings me to the memory of one of the greatest "tastes" I think I've ever had.  It was one of those cakes someone brought to work during the fall months last year...none other than the Fresh Apple Cake!  Because the experience was so pleasurable, I can still smell the cinnamon, taste the apples, crunch the nuts, and savor in the Almond Glaze topping.  One taste led to another and all of us reveled in the pure ecstasy of how wonderful the change of seasons can be. 

 

This cake alone has the power to usher us into the delights of the Fall season...cinnamon, mace, nutmeg, pumpkin pie, apple tarts, sweet potato casserole and on and on.  Everything changes in the Fall.  It's the crisp cool air that bites in the morning, and warms us just enough in the evening.  The change of wardrobe; what fun...we all head to the resale shops and turn in our used clothing for someone else's used clothing, and we couldn't be happier!   Mom's in the kitchen making warm savory soups and oatmeal cookies.  The kids are settled into their routine of home work and soccer practice, and dad is raking leaves.  Life is good...would you like a taste?

 

Be sure to make this yummy cake and try "falling up."   Get the book, Falling Up by Shel Silverstein and laugh with the kids in between bites.  

 

Love, Rosalie

 

--
God Bless and have a great day.

Rosalie Fiorino Harpole

SUMMER'S LAST BLAST - August 29, 2012

 August 28, 2012 - Summer's Last Blast

Greetings to all the great family and friends of Rosalie Serving Cookbooks.  Can anyone out there tell me where this year has gone?  Here we are at the end of August with our kids back in school, moms running around the malls in liberation, and Christmas displays going up at the department stores.  I'm still back in March celebrating the start of Spring.

 

Nevertheless,  as the great orator stated…"Time Waits for no Man."   With the Labor Day celebrations right around the corner, many will be celebrate this last barbecue holiday the same old way, with pork steaks and potato salad.   Now, I don't know about you, but how many pork steaks can one eat before getting a little bit bored?  And after grilling everything from corn on the cob to Twinkie's, what else can one think of to shock the grill?  From Memorial Day to now, every holiday including Graduation and Father's Day, have more than likely been surrounded by traditional barbeque.

 

How about using my Rosalie Serving Italian Cookbook, and cook up a big pot of Rosalie's Red Sauce loaded with juicy meatballs and serve it over penne.  To be a little different on the grill, how about my father's Grilled Modiga Strip Steaks served with Peppermint Sauce.     For the chicken lovers,  try my Italian Pan-Fried Chicken Culets ( this recipe is the Breaded Italian Chicken Rolls...just fry up the breaded cutlets before stuffing and rolling them.)

 

For the salads, try my Sicilian Green Bean Salad with Italian Vinaigrette.   This salad is perfect for this time of year with having an abundance of fresh green beans and fresh tomatoes.   And finally,  let me give you one of the greatest deserts to really end with a blast... Rosalie's Rocky Road Ice Cream Cake.  This recipe is right out of my upcoming new cookbook, Rosalie Serving Holidays, and I must say that it is over the top. Everyone will ooh and aah the minute you bring it out of the freezer.  This ice cream cake is big and round,  layered with Oreo cookie crumbs and chocolate sauce.  It is topped with candied pecans and drizzled with more chocolate sauce.  What a blast!

 

So have fun with your family and friends and end your summer with a blast of good food!  See you at one of my cooking classes, whether at Dierbergs School of Cooking, or maybe at Rendezvous Café, located in O'Fallon, MO.   Just look on my newsletter for the upcoming dates.  Also call me for a private cooking class party at your home, it will truly be a blast!

 

God Bless,

Rosalie

 

ROCKY ROAD ICE CREAM CAKE - August 29,2012

Rocky Road Ice Cream Cake

TIME:   20 MINUTES prep-6 hours freezing time

 

NOTE:  Everyone loves ice cream cake, and this is the over-the-top recipe.  You will absolutely love this!

 

1 ( 9-inch) spring form pan

 

3 1/4 cups chocolate cream-filled cookies, crushed and divided

1/3 cup butter, melted

 

1 (16-ounce) package semi-sweet chocolate chips

3/4 cup evaporated milk

 

1 1/2 cartons (1.5 quart carton) rocky road ice cream

1 carton (1.75 quart carton) vanilla ice cream

 

1 cup chopped pecans

1 tablespoon sugar

 

Caramel or chocolate sauce

 

 

1. Place cartons of ice cream on counter to melt slightly.  Place cookies a few at a time in a blender and crush until cookie crumbs measure to 2 1/4 cups.  Place the crumbs in a large bowl and stir in melted butter.  Place the crumbs on bottom of spring form pan and press crumbs over bottom and up the sides of pan, about 1-inch.   

 

2. Make the chocolate sauce by placing chocolate chips in a small saucepan.  Add the milk, and over low heat, melt the chips into the milk slowly.  Stir constantly until the sauce thickens and appears dark and shiny.   Place 1 cup chocolate sauce over the cookie crumbs and carefully spread over bottom.  Place pan in freezer for 10 minutes.

  

3. Remove pan from freezer.  Spoon out the rocky road ice cream in chunks and place over the frozen cookie crust; press down tightly with a spoon.  The ice cream should be mostly solid.

 

4. Next, add the remainder 1 cup cookie crumbs over the rocky road ice cream and top with the remainder  1 cup chocolate sauce.

 

5. Next, add as much of the vanilla ice ream as your spring form pan will take.  If you have a deep pan, you will be able to use the full carton of vanilla.

 

6. Lastly, toast pecans in a dry skillet with sugar for about  2 to 3 minutes over medium heat, stirring constantly.  Remove from pan and spread over the vanilla ice cream layer.   Top with caramel or chocolate sauce to garnish. Place the ice cream cake in freezer for about 10 hours, or over night.  If planning to leave in freezer longer, cover top with clear wrap to avoid freezer burn.

 

7. When ready to serve cake, run warm butter knife around sides of cake to loosen.  Place warm towel over latch on side of pan to loosen;  unlock latch and remove outer pan.  Next, run knife under cake to loosen and remove bottom of pan.   Place cake onto large round platter and serve immediately.   Makes 16 slices

Some Like It Hot

-- Newsletter - July 12, 2012 - Some like it Hot

 

Greetings to all the wonderful friends and fans of Rosalie Serving Cookbooks.   For all of you folks that love this burning-hot weather, this just might be the newsletter for you.  While a lot of people are complaining about the unusual high temperatures, there are some among us that say "hot"  is good.  I guess that's why people still schedule their family vacations and reunions in July.  They say the beach is even better when the weather is warmer.

 

So, while everyone is making lemonade pie, I have been trying my hand at "white pizza, and yes, turning on the oven.  It was just one of those things I needed to practice for my new upcoming cookbook, Rosalie Serving Holidays.    I thought it would be the perfect food for graduations parties.   Since one of my holidays include June graduates,  I wanted to put together a menu that would appeal to graduates,  from the preschoolers going on to kindergarten,  or the college grad going on to medical school...all of which usually love pizza.

 

The "white" pizza  is very different from the traditional marinara based in that the sauce is green.   It is actually a delightful homemade pesto sauce made with fresh basil, pine nuts, and olive oil.  Piled up with different cheeses and vegetables,  (I even added a little "white" meat chicken) this summer pizza is over the top.  My husband was so happy that I had to make it six times to get it just to my liking, that he almost attended his own funeral when the pizza's stopped.   "What, no more pizza?"  Poor thing, I reminded him he could have married an opera singer and endure vibrato all day. 

 

After getting the pizza just right, I completed the menu with a delightful pasta vegetable salad, and for dessert, an incredible rocky road ice cream cake.  Add a cool drink like peach tea, and the graduates have a memorable party.   Even the weather can't put a damper on this food.

 

So how about pizza tonight?  Crank up the oven and make the homemade pizza dough, let it rise up beautiful, roll it out, and have some fun.  You might even throw on some jalapenos and win the pizza contest.   After all, some still like it hot. 

 

Have fun,

Rosalie

 

 

 

 

 

 

God Bless and have a great day.

Rosalie Fiorino Harpole

White Pizza - June 18, 2012

NOTE:  This pizza is very different from the traditional red and meat combination.   It has a wonderful pesto sauce topped with lots of cheeses and fresh tomato.

 

1 recipe Basic Pizza Dough

 

2 (14-inch) pizza stones

2 teaspoons active dry yeast

1 1/2 cups warm water, 110-degrees

 

4 cups all-purpose flour

2 teaspoons salt

2 teaspoons olive oil

1 to 2 tablespoons cornmeal

 

1. Preheat oven to 425-degrees.  Put yeast in warm water and stir to dissolve, letting if foam up for 8 to 10 minutes.  Mix the flour and salt together in large bowl.   Add the yeast water a little at a time with small amounts of flour.  Set to the side of bowl.  Continue until all the water and flour have been used.  Bring the flour together and form dough into a ball.  Knead the dough 8 to 10 minutes, until soft and elastic.  Pour olive oil over dough, turning to coat.  Cover with towel and let rinse 1 1/2 hours.

 

2. Punch dough down and let rest on counter for 15 minutes.  On floured counter, roll the dough a little at a time, letting the dough rest before proceeding.  Pizza dough can be stretched a little at a time without leaving holes in the dough if the dough can rest in intervals. 

 

3. Place the pizza on the stone and continue to roll or stretch until the circle is to the edge of the stone.  Place cornmeal below the pizza dough and cover pizza with your favorite toppings, being careful not to make the pizza too wet or too dry.

 

4. Bake pizza in hot oven for 15 to 18 minutes.  The pizza should be golden brown underneath and the cheeses melted on top.  Makes 2( 14-inch) pizzas.

 

White Pizza with Garlic Chicken, Spinach and Sun Dried Tomatoes.

1 large skinless chicken breasts, medium cut

Lawry's coarse garlic salt with dried parsley

Extra virgin olive oil

 

1/2 to 3/4  cup pesto sauce ( see recipe below)

 

5 slices provolone cheese from deli

Sautéed chicken strips

3/4 cup sun dried tomatoes

3/4 cup baby portabella mushrooms, sliced thick

 

2 cups mozzarella cheese, shredded

1/2 teaspoon crushed red pepper

 

2 cups fresh baby spinach leaves

1 ball fresh buffalo mozzarella, cut thin

Extra virgin olive

 

1/2 cup grated Parmesan cheese

 

Fresh basil leaves, torn, optional

 

5. Preheat oven to 425-degrees.  Make pizza dough as directed, or use your choice of ready made pizza dough.  Sprinkle stone with cornmeal; place rolled dough over cornmeal to within 1/2-inch of stone.

 

6. Rinse chicken in cool water.  Place chicken on cutting board; slice chicken into thin strips, about 2-inches long.  Sprinkle garlic on strips and sauté chicken in olive oil until no pink remains, about 3 to 4 minutes; set aside.

 

7. Brush pizza with pesto sauce, covering pizza well.  Lay the provolone cheese slices over the pesto sauce.  Next, scatter on the sun dried tomatoes and mushrooms.   Next, add the mozzarella cheese, and scatter the crushed red pepper.  Lastly, add the spinach leaves and top with slices of buffalo mozzarella cheese.  Drizzle the spinach leaves with olive oil and sprinkle with Parmesan cheese. 

 

8. If possible, let the pizza set on counter for an hour before baking.  This will allow the crust to continue to rise, and crust will be a little more crispy.  Bake the pizza for about 15 to 18 minutes.  Garnish with fresh basil leaves if desired. Makes 8 slices.  Note:  Double this recipe to make 2 pizzas.

 

Pesto Sauce

2 cups fresh basil leaves

2 tablespoons pine nuts, or walnuts

3 cloves garlic, chopped

1 cup extra virgin olive oil

1/2 cup grated Parmesan cheese

1/2 teaspoon sea salt

coarse ground black pepper to taste

 

1. Wash basil leaves, pat dry and remove from stem.  Measure out 2 cups basil leaves.  Lightly toast pine nuts or walnuts in dry skillet over medium heat, stirring constantly for about 2 minutes.  Place basil, toasted nuts, garlic and 1/2 cup olive in a blender.  Pulse just until blended.  Add remaining 1/2 cup olive oil and pulse about 5 seconds longer.  Add cheese, salt and pepper; stir until blended.  Makes about 1 1/2 cups.

 

 

 

 

 

 

 

--
God Bless and have a great day.

Rosalie Fiorino Harpole

News from Rosalie Serving Cookbooks

 NEWSLETTER - JUNE 8, 2012 - June is Bustin' Out All Over

Greetings to all the wonderful friends and family of Rosalie Serving Cookbooks.  Even though we are still in the Spring season,  just the mention of  "June" declares summer.  The kids are officially out of school, and they are already bored.  Summer camps have begun, swimming pools are open, summer vacations are underway, the dogs and cats are flee-dipped for free, and the squirrels are running amok in the gardens.   It reminds me of the musical, Carousel,  by Rodgers & Hammerstein, that included the great song, "June Is Bustin' Out All Over."

 

Not only is it the gateway to summer, June is also the "love" month.  More marriages take place in June than any other month, speaking of which, today is my wedding anniversary, June 8th.   Bill and I have been married so long, we not only read each other's mind, we argue about what was not said.  Actually, we have a lot to be thankful for, including the 11 grandchildren, and new little Gia, Ryan, our first great-grand.

 

June is also packed with holidays and traditional events...Father's Day, graduations,  backyard barbecues, and family reunions.   Of course, this is where Rosalie Serving Cookbooks comes in.   I have been working on my new upcoming cookbook, Rosalie Serving Holidays,  and in doing  so, have had to stretch my imagination to create a new twist on some basic foods.  One of these creations, is a  most wonderful side dish to any one of these summer events.  It is my Fresh Garden Pasta Salad, and  unlike the potato salads, macaroni salads, and carb-filled casseroles,  this salad is filled with fresh vegetables in a tri-colored rotini, with a good-for-you balsamic vinaigrette.

 

I can't wait for you to make this awesome salad, and you will love it so much, you will have to throw your own family barbecue just to let everyone experience its goodness.

 

So, have a great last few weeks of spring, and let your June events be bustin' out with flavor...barbecue up some ribs for me...and don't forget the Fresh Garden Pasta Salad.  Look for me later this month on June 25, at the Rendezvous Café in O'Fallon MO.  Cooking class starts at 6:00 PM and will be "Hats off To Dad's." Call for reservation: 636-281-2233.

 

Happy Summer,

Rosalie 

God Bless and have a great day.

Rosalie Fiorino Harpole

FRESH GARDEN PASTA SALAD

FRESH GARDEN PASTA SALAD with BALSAMIC VINAIGARETTE

Note:  You will love this salad for all your summer events, it is truly addictive!

 

2 cups broccoli florets

2 cups cauliflower florets

 

½ cup green onions chopped small, tops included

½ cup black olives

½ cup red bell pepper, chopped small

3 to 4 pepperoncini, chopped small

1 large fresh garden tomato, chopped into small quarters

   or 1 carton grape tomatoes, left whole

3 to 4 l fresh basil leaves, torn small

1 clove garlic, minced

 

1 (12-ounce) package Barilla tri-color rotini

1 tablespoon salt

basil sprigs

 

BALSAMIC VINAIGARETTE

¾ cup extra virgin olive oil

¼ cup red wine vinegar

1 tablespoon balsamic vinegar

1 teaspoon coarse sea salt

½ teaspoon coarse black pepper

 

1.       Rinse broccoli and cauliflower in cool water.  Break broccoli and cauliflower into small florets, removing hard stems and core; place into large bowl.

 

2.      Place green onions, black olives, red bell pepper, pepperoncini, tomato, basil leaves, and garlic into bowl with broccoli and cauliflower.  Make the balsamic vinaigrette by placing the olive oil, vinegars, salt and pepper into a jar with lid.  Shake jar well and pour over the vegetables; marinate 15 minutes.

3.      Boil rotini in salted water for 7 minutes, drain well and do not rinse pasta with water.   Place warm rotini in bowl with vegetables; stir well to coat pasta with dressing. Serve in small 1-cup bowls and garnish each bowl with a basil sprig.  Makes 12 servings.

 

--
God Bless and have a great day.

Rosalie Fiorino Harpole

SPRING INTO SPRING

--

Happy Spring,

Newsletter - Spring into Spring - March 1, 2012

 

Greetings to all the wonderful friends and fans of Rosalie Serving Cookbooks.   Well, here we are again, anticipating a beautiful spring season right around the corner.   While I really love all the aspects of spring; the bulbs popping through the ground, buds on the roses and trees, and the explosion of color everywhere, I must also tell you that I lament the work I need to do to get there. 

 

I am still looking at some left over Christmas lights that my husband promised would  come down off the fence, raking leaves away from all my many flower gardens,  changing wardrobes from winter to spring (especially when we end up dragging the sweaters back out related to late freezes), and above all....spring cleaning!

 

Since I would rather cook then clean, I have come up with a solution.  I think I will hire the neighbor kid to rake the leaves, Bill can take down the Christmas lights (he has until May), and I can just buy some new spring clothes.  The cleaning will just have to come in spurts...you know, when I get the inspiration.

 

My motto is this: simplify.     As I was saying,  my tranquility comes from baking up something good, and since it is so medicinal for me, I thought I would share my glorious Lemon Coconut Cake with the Lemon Curd Filling and Cream Cheese Frosting, with you, my dear friends. 

 

It all started when I got out my spring white tablecloth with the yellow round placemats.  My kitchen is yellow and I got to thinking about a centerpiece to highlight the table.  That's when I thought of the beautiful 3-layer stately cake sitting up high on one of my many cake pedestals.  Why not just celebrate spring with an evening of friends and the cake as my centerpiece. 

 

Another reason why I love making this cake is that the recipe is doubled to get the three layers, so there is plenty of batter left over for beautiful cupcakes.  One of my students from the cooking class at the Rendezvous Café tells me that she takes the cupcakes, makes a slit in the middle, plops a dollop of lemon curd in, frosts them with left-over cream cheese frosting and then freezes them.  She claims they are so delicious; she sometime eats them still frozen just like ice cream.

 

 There you have it, friends...no reason to fret over all you're piled up chores.  I say shed the stress...bake a cake, and spring into spring! 

 

Happy Spring,

Rosalie

Posted by Rosalie Fiorino Harpole at 12:47 PM 0 commentsLinks to this post

Cinco de Mayo - Recipe - Chicken Enchiladas with Verde Sauce

 

-- ROSALIE SERVING HOLIDAYS - MAY 

 

 

Rosalie

LEMON CURD CAKE with LEMON CURD FILLING

--
God Bless and have a great day.

Rosalie Fiorino Harpole

Lemon Coconut Cake with Lemon Curd Filling

 

butter

flour

1 Duncan Hines Moist Deluxe Lemon cake mix

1 (3.9-ounce) package Jell-O instant  lemon pudding mix

3 large eggs

1 1/3 cup water

1/3 cup freshly squeezed lemon juice

1/2 cup mild olive oil

1 tablespoon freshly grated lemon peel

1 teaspoon lemon extract

1 teaspoon butter extract

1 cup shredded coconut 

maraschino cherries

1.  Preheat oven to 350-degrees.  Butter and flour 3 (9-inch) cake pans.  

2.  In large bowl combine cake and pudding mixes; stir together with a whisk.  

3.  Add eggs, water, lemon juice and oil.  Stir mixture by hand; do not over mix.

4. Using zester or grater, scrape lemon peel to make 1 tablespoon lemon zest.  Add zest to batter along with lemon and butter extracts.  Fold in gently until well blended. 

5.  Repeat steps 2, 3, and 4, using another cake mix and jello to make another complete cake to make enough batter for 3 cake pans.  Use leftover batter to fill one large (6-cup) or 12-cup standard cupcake pan. 

6.  Bake cakes for 28 to 30 minutes; cakes may slightly crack on top.  Remove cakes to a cake rack and let cool 10 minutes.  Flip pans over to remove cakes, and let cakes completely cool on wire rack until ready to frost.  Bake cup cakes 15 to 18 minutes.

Lemon Curd Filling

1  double broiler

3 eggs

3/4 cup sugar

1/3 cup freshly squeezed lemon juice

1 tablespoon grated lemon zest

6 tablespoons cold butter

1.  Fill bottom of double boiler pan with 3-inches water.  Bring to boil.

2.  In top pot of double broiler, or bowl, combine the eggs, sugar, lemon juice and lemon zest. Begin stirring mixture over the boiling water with slotted spoon or whisk; continue for 8 to 10 minutes.  The mixture will thicken to a bright yellow satin consistency.  Remove from heat and stir in the butter a few tablespoons at a time, stirring until melted.

3.  Cool the lemon curd, and use over layers and top center of the cake.  This lemon curd can be stored in a glass jar for up to 2 weeks in the refrigerator.     Note:  Make a slit in top of cupcakes, and insert a dollop of lemon curd; frost cupcakes with left-over frosting.

Lemon Cream Cheese Frosting

2 (8-ounce) packages cream cheese, softened

1 stick butter

5 cups powdered sugar

1/4 cup freshly squeezed lemon juice

2 teaspoons freshly grated lemon zest

1 1/2 teaspoons vanilla

1.  Cream cheese and butter in large bowl with electric mixer. Gradually add the powdered sugar, adding a little lemon juice after each addition.  Continue to mix until smooth.  Add the lemon zest and vanilla.  Complete mixing until well blended and smooth.

2.  Frost sides and top of cake within a 2- inch circle on top of cake.  Fill in circle with lemon curd. 

3.  Pat 1 cup coconut around sides of cake.

Place 3 maraschino cherries in center top of cake.   Makes 12 to 16 slices.

Spring Into Spring

--
God Bless and have a great day.

Rosalie Fiorino Harpole

Newsletter - Spring into Spring - March 1, 2012

 

Greetings to all the wonderful friends and fans of Rosalie Serving Cookbooks.   Well, here we are again, anticipating a beautiful spring season right around the corner.   While I really love all the aspects of spring; the bulbs popping through the ground, buds on the roses and trees, and the explosion of color everywhere, I must also tell you that I lament the work I need to do to get there. 

 

I am still looking at some left over Christmas lights that my husband promised would  come down off the fence, raking leaves away from all my many flower gardens,  changing wardrobes from winter to spring (especially when we end up dragging the sweaters back out related to late freezes), and above all....spring cleaning!

 

Since I would rather cook then clean, I have come up with a solution.  I think I will hire the neighbor kid to rake the leaves, Bill can take down the Christmas lights (he has until May), and I can just buy some new spring clothes.  The cleaning will just have to come in spurts...you know, when I get the inspiration.

 

My motto is this: simplify.     As I was saying,  my tranquility comes from baking up something good, and since it is so medicinal for me, I thought I would share my glorious Lemon Coconut Cake with the Lemon Curd Filling and Cream Cheese Frosting, with you, my dear friends. 

 

It all started when I got out my spring white tablecloth with the yellow round placemats.  My kitchen is yellow and I got to thinking about a centerpiece to highlight the table.  That's when I thought of the beautiful 3-layer stately cake sitting up high on one of my many cake pedestals.  Why not just celebrate spring with an evening of friends and the cake as my centerpiece. 

 

Another reason why I love making this cake is that the recipe is doubled to get the three layers, so there is plenty of batter left over for beautiful cupcakes.  One of my students from the cooking class at the Rendezvous Café tells me that she takes the cupcakes, makes a slit in the middle, plops a dollop of lemon curd in, frosts them with left-over cream cheese frosting and then freezes them.  She claims they are so delicious; she sometime eats them still frozen just like ice cream.

 

 There you have it, friends...no reason to fret over all you're piled up chores.  I say shed the stress...bake a cake, and spring into spring! 

 

Happy Spring,

Rosalie

Cinco de Mayo - Recipe - Chicken Enchiladas with Verde Sauce

-- ROSALIE SERVING HOLIDAYS - MAY 

Thursday, May 10, 2012

3:37 PM

CHICKEN ENCHILADAS WITH VERDE SAUCE

 

 NOTE:  This recipe comes from Lili Stephens who grew up in a Mexican home eating the best of her mother's Mexican cuisine.  You will love rich sauce and crunchy corn tortillas.

 

3 chicken breasts

1 tablespoon chicken base

 

1 (4-ounce) can chopped green chiles

1 (10-ounce) cream of chicken soup

2 (10-ounce) cans green enchilada sauce, divided

½ teaspoon granulated garlic

 

1 (`16-ounce) package yellow corn tortillas

olive oil

 

1 (8-ounce) package shredded Monterey jack cheese or Mexican blend

 

cilantro sprigs

 

 R1.  Rinse chicken breasts under cool water.  Remove all skin and fat from chicken and place in large pot covered with water.  Bring water to boil, and remove foam as it rises to the top.  Add chicken base and cover pot with lid.  Boil chicken until tender, about 20 minutes.  Remove chicken breasts and let cool in bowl.    Once cooled, remove all bones, and chop or shred chicken into small pieces. 

2.  Place chicken in large bowl.   Add green chiles, chicken soup and ½ can of one of the enchilada sauces.  Stir in the garlic, and mix together well.  Set aside.

3.    In small skillet, fry the tortillas one at a time in hot olive oil, just until bubbly, about 30 seconds.  Remove quickly and while still warm, place 2 tablespoons chicken mixture to one side of the tortilla.  Next, add a tablespoon of the shredded cheese over the chicken and roll the tortilla up.  Place the tortillas on a large baking sheet, (12-inch by 16-inch), that has been coated with the remainder ½ green enchilada sauce on the bottom.

4.   Continue to fry the tortillas, filling them and rolling them up until all chicken mixture has been used.   When all the tortillas are placed on the baking sheet, pour the remaining can of sauce over the filled tortillas.  Bake in oven for 20 minutes, or until bubbly.   There should be 18 enchiladas.

5.   Place enchiladas on serving platter and garnish top with shredded cheese and sprigs of cilantro.God Bless and have a great day.

Rosalie Fiorino Harpole

Chocolate Cream-Filled Cup Cakes - 2-16-12

February 16-2012

CHOCOLATE CREAM-FILLED CUPCAKES

 

NOTE: These cupcakes are almost as heavenly as manna falling from heaven.  From the rich chocolate frosting to the sweet cream filling, this is a rave review waiting to happen.  Simply delicious!

 

1 box plain Duncan Hines Moist Deluxe Devil's Food cake mix

1 package (3.9-ounce) chocolate instant pudding mix

 

4 large eggs

1 cup sour cream
½ cup water

½ cup mild olive oil

 

1 ½ cups semisweet chocolate chips

 

1 recipe Rich chocolate Frosting

1 recipe Sweet Cream Filling

 

 sugar crystals

 

1.        Preheat oven to 350-degrees.  Place 24 cupcake holders in standard muffin cups, or 18 for larger cupcakes; set aside.

 

2.        Combine both cake mix and pudding mix in large mixing bowl; toss together.  Add eggs, sour cream, water and olive oil.  Mix with electric mixer on medium speed until smooth, about 3 minutes, scraping down sides of bowl.  Fold in chocolate chips.  Batter will be thick.

 

3.        Fill cupcake holders with cake batter 2/3 full.  This batter will make 24 regular cupcakes, unless larger cupcakes are desired, then fill 18 holders.  Bake for 26 to 28 minutes, or until toothpick inserted comes out dry.  Remove from oven and cool completely.  Fill with cream filling and frost with chocolate frosting; sprinkle with red crystals.  Makes 18 to 24 cupcakes.

 

SWEET CREAM FILLING

1 (8-ounce) package cream cheese

1 cup powdered sugar

1 cup heavy whipping cream

1 teaspoon vanilla

 

1.        Place cream cheese and powdered sugar in mixing bowl and cream together with electric mixer until smooth.   Add the whipping cream a little at a time until all blended; add vanilla.  Mix on high for 1 to 2 minutes to a smooth consistency.  Using a teaspoon, remove a deep cap from top of each cupcake.  Fill center with 1 tablespoon filling.  Return cap and frost.

 

RICH CHOCOLATE FROSTING

1 stick butter

2/3 cup unsweetened cocoa powder

 

3 cups powdered sugar

¼ teaspoon salt

1/3 cup whole milk

2 teaspoons pure vanilla

 

       sugar crystals

 

1.        Cream butter and cocoa with electric mixer until smooth.  Add powdered sugar, salt, milk and vanilla.  Mix together until frosting is smooth and lump free.  Frost cupcakes and sprinkle with sugar crystals.    Makes enough to frost 24 cupcakes.  Note:  If more frosting is desired, double the recipe.

 

 

 

 

 

 Recipe found in Rosalie Serving Country cookbook on page 218.  Add this recipe to Rosalie Serving Italian cookbook – 2-16
God Bless and have a great day.

Rosalie Fiorino Harpole