These Sweet Cherry Calzones came about when I was asked for a new dessert featuring dark, sweet cherries. I find it interesting that there are desserts using the sour cherries but not a lot using the dark sweet cherries. I make them for the weekends and we consistently sell out the first night.
While sweet cherries are in season, it is important in this recipe to use the frozen sweet dark cherries. Thaw them completely so they juice out. Fresh, pitted cherries will not have the same amount of juice. The filling should be made at least a day ahead and refrigerated to completely set up. While it will seem quite stiff when used in the calzones, it has a wonderful texture in the baked pastries. [Read more...]
With a variety of creams available, the cream of the crop is Heavy Cream, also known as 40% cream. This is an update to my blog, Salvaging Whipped Cream.
Father's Day Desserts seems to be a more casual celebration than Mother's Day, but just as important. I have gathered some blogs that will fit right into a barbecue, brunch or just a special treat.
This Raspberries and Cream Cake comes from the bakery's wedding cake file. It was a favorite spring and summer cake.
There are a couple of things that make a derby pie special. It is southern, abundant on the first Saturday of May when the Kentucky Derby runs and it features another southern specialty – bourbon.
This tall, elegant, Chocolate Coconut Cream Cake is perfect for a change-up Easter cake. I have always wondered why coconut is associated with Easter. My search yielded no help. But it is, and this Chocolate Coconut Cream Cake is a surprise twist on my traditional 
The Secret of the 9 Inch Cake Pan is excerpted from 
Cocoa Brownies have never been in my wheelhouse and I'm not sure why, although I have a sneaking suspicion I am prejudiced in favor of chocolate. However, while wandering around the internet recently, an article on cocoa brownies caught my eye. 
Food gifts are always welcome, but even more so during the holiday season. Every year the holidays arrive faster and faster. No matter how I try, there is no way to slow them down. When I was a little girl, time could not go by fast enough. Now that I am no longer a little girl, it goes all too fast.
With the holidays approaching, I thought I would test all butter purchased puff pastry. Normally, I would make my own using my blitz puff pastry method but I thought there might be a place for purchased puff pastry when time was of the essence.
This is the most common salt available and is usually iodized. It is the saltiest tasting of all and considered to be the densest salt. It is commercially produced today by the use of salt brines and has anti-clumping additives to keep it free-flowing.
Comes in fine and coarse crystals. It is considered to be less refined than table salt hence the fine and coarse crystals. The only reason it is referred to as Kosher is that it is used in koshering meat as the large grains of salt draw out more liquid.
It is exactly what it says. It is the least processed of salts since the flakes are collected from evaporated sea water. It can come in fine or coarse as seen above.
I was recently toodling around the internet and came across a recipe for 
Reading baking recipes is not as easy as reading a book for pleasure. While it's true, people read cookbooks for enjoyment, that isn't the same as cooking or baking from them. Yet, there are a number of things that will help in understanding what the author of the recipe wants you to do. Well written recipes follow a certain form. 
Blueberry Cobbler is great anyway you eat it, but top it with a Walnut Streusel and it takes it to a whole new level.
Add the butter and 
process until it starts making crumbs. 
Add the walnuts 
and pulse several times. Set aside.
stir in the water and balsamic vinegar and mix well. 
Add the blueberries. 
Cook over medium heat, stirring constantly until mixture comes to a boil. Continue cooking and stirring for 1 minutes more. Set aside to cool.
reduce the oven to 400°F. Spray an 8x8 inch square baking pan. Set aside.
Pour in 3/4 cup of cream in. 
Mix the dough. 
The dough should be somewhat sticky. If it is not, add the remaining cream in 1 tablespoon at a time.
The Ultimate Hot Fudge Marshmallow Sundae is the result of last week's blog on the Double Chocolate No Machine Ice Cream. Several readers questioned what to do with the leftover condensed milk. A 14 ounce can of condensed milk is measured by weight and contains 1 1/4 cups of milk. Using 1/2 cup in the ice cream leaves 3/4 cup left over. What to do with it?
