Tuesday, June 26, 2012

♥ Tea on Tuesday: Berries 'n' Cream Torte ♥

•1 cup butter, softened
•1 cup sugar
•2 eggs
•2 cups all-purpose flour
•2 teaspoons baking powder
•1/2 teaspoon salt  

•1/2 cup sugar
•4-1/2 teaspoons confectioners' sugar
•4-1/2 teaspoons cornstarch
•3 cups heavy whipping cream
•4 cups sliced fresh strawberries
 •2 cups fresh blueberries
•2 cups fresh raspberries  

•In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually add to creamed mixture.

• Line two baking sheets with parchment paper or greased aluminum foil; draw a 9-3/4-in. circle on each. Spoon a fourth of the batter onto each circle; spread evenly with a spoon to within 1/4 in. of edge. Bake at 350° for 8-10 minutes or until edges are golden brown. Remove to wire racks to cool completely.

 • Combine the sugar, confectioner's sugar and cornstarch. In a large bowl, beat cream and sugar mixture until stiff peaks form. To assemble, place one cookie layer on a large serving plate. Top with 1-1/2 cups whipped cream mixture and 2 cups of mixed berries. Repeat layers twice. Top with remaining cookie layer and whipped cream mixture. Arrange remaining berries on top. Cover and refrigerate for 4 hours.

 Yield: 12 servings.

 ~~yummy recipe and photo from: Taste of Home's Holiday & Celebrations Cookbook Annual 2003~~

Tuesday, June 5, 2012

♥ Tea on Tuesday: Java Cream Puffs ♥

•1/2 cup water
•1/4 cup butter, cubed
•1/8 teaspoon salt
•1/2 cup all-purpose flour
•2 eggs
•1/4 cup finely chopped pecans

•1/2 cup strong brewed coffee
•24 large marshmallows
•1-1/2 cups heavy whipping cream
•1/4 cup hot fudge ice cream topping, warmed

•In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in pecans.

• Drop by rounded tablespoonfuls 3 in. apart onto a greased baking sheet. Bake at 400° for 30-35 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.

• For filling, in a large saucepan, combine coffee and marshmallows. Cook over low heat until marshmallows are melted. Remove from the heat. Transfer to a bowl; cover and chill just until thickened.

• In a large bowl, beat cream until soft peaks form. Whisk chilled coffee mixture until light in color; fold in whipped cream. Just before serving, fill each puff with about 1/3 cup filling. Replace tops and drizzle with fudge topping.

Yield: 8 servings.

~~yummy recipe and photo from: Taste of Home, February/March 2007~~

Friday, June 1, 2012

better late than never they say

so we're a bit behind...as it turns out, the wooden boards were not cut right, and jeff has spent quite a few hours re-cutting the boards for our garden boxes.  that is the story of our lives. nothing ever goes quite like you expect. we are joking maybe we'll have the boxes built and filled with dirt by fall crop time. actually we're hoping to get them finished and out in the yard by this weekend. as you can see, i was "supervising"...you can see the battery light indicator on my scooter in the lower right hand corner. ;)

and for some good news....in the far background on the carport, you can see our hot tub which we finally moved from our other house to this one. oh yes, it is now up and running and i can't wait to hop in this weekend!  as soon as we get all the garden boxes and crap off the carport! :) never a dull moment at prim rose hill.

hope you have a wonderful weekend!