Summer


There is a new Cooking Channel. It came on about two weeks ago. Interesting. Some old shows (The Iron Chef). Some really old Shows (Julia Child and Company, Galloping Gourmet). Some new shows (Everyday Exotic). Some non-American shows (Indian Food Made Easy). I like the channel because it is such a variety.

One of the shows that caught my eye was Bill’s Food. He is an Australian chef/restranteur. I caught it the other day when he was cooking with is little daughter. Comfort food. Desserts. Including

    Coconut Blackberry Slice

You can find the recipe on Australia’s LifeSyle site. The ingredients are in grams etc., so here they are in cups etc.

    The Base:

      9 Tbl unsalted butter
      1/3 cup sugar
      1 egg
      1 tsp vanilla extract
      1 1/2 cup AP flour
      1 tsp baking Powder
      1/4 cup milk

    The Filling:

      1/2 cup Blackberry Jam { I would use more next time}
      1 cup Blackberries {Also more here}


    The Topping:

      7 Tbl unsalted butter
      5 Tbl sugar
      2 eggs
      2 1/4 cups dried coconut {I used unsweetened.}
      1/2 cup AP flour


Base
1. Cream the butter and sugar in a bowl until light and fluffy.
2. Add the egg and vanilla extract and stir to combine.
3. Sift the flour and baking powder into the bowl and stir in with the milk.
4. Flour your hands and press the base evenly into a greased and lined (12 x 8 inch) baking tin. I used a 9.5 x 9.5 pan.
5. Spread the base evenly with jam and sprinkle with blackberries.

Topping
1. Cream the butter and sugar in a bowl until light and fluffy.
2. Add the egg and beat until combined.
3. Stir in the coconut and 1 tablespoon sifted flour, then stir in the remaining flour.
4. Spread the topping evenly over the blackberries. {mine wouldn’t spread so I plunked it down all over the top.}

Baking
1. Preheat the oven to 350°F
2. Bake the slice for 30 minutes, or until golden.
3. Cover with foil and cook for another 5 minutes.
4. Remove from the oven and allow to cool in the tin for 10 minutes.
5. Cut into rectangles.

This was a very tasty dessert. The tartness of the blackberries offset the sweetness of the base and topping. And with home made vanilla ice cream – wonderful!!!

Try it. SOON!!

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No!! This is NOT about Elvis.

But he might have turned down his favorite Banana/PB sandwich if he had known about this sweet snack!!

It is Strawberry Season and a great time for The Tortefeasor’s aka Cathy’s TWD pick –

    Tender Shortcakes

with Strawberries and Cream!!

Dorie’s Tender Shortcakes are slightly sweet rustic biscuits which are a perfect (but rather crumbly) foundation for a rustic but popular dessert. Add in some Fresh sliced Louisiana strawberries. And Fresh whipped cream. And you have Strawberry Shortcake. (Not to be confused with the child’s book character) Delicious!!

Thanks Cathy.

AB told me NOT to stir. Ina told me NOT to stir. Dorie told me NOT to stir. So. I stirred. I was never one to listen. I should have. Why?? Because this is how my first batch of caramel looked after 8 minutes:

Not pretty is it. Sugar lick!! Crystalized Napalm on a plate!!

2nd Batch: I DID not stir. It was moving toward crystalization. I swirled. I brushed. I swirled. I brushed. Was that a little amber color I started to see. YES!! {fist pump} After 14 minutes of careful watching, swirling and NO STIRRING I finally got the caramel Dorie wanted for us for

    Burnt Sugar Ice Cream

WHEW!!

Next step – add the milk cream mixture. As Dorie promised, the mixture bubbled. The mixture seethed. It was wild. And I ended up with a big glob of caramel in the middle of a pot of milk. {sheesh!!}

But I carried on. I stirred, stirred, stirred, and eventually I WAS rewarded by a beautiful bowl of amber colored custard. PERFECT!! I should have known I could count on Dorie!!

Let it chill for about 5 hours. Pulled the canister from the freezer and the gel wasn’t frozen. Good thing I had another. It ran, and ran, and ran, and ….. then stopped running. Hour later tried again. Ran, ran, ran….. and the custard NEVER froze. Well, a little, but not much. Threw it into a bowl and into the freezer. And in the end, it came out alright.

I tried to find ways to dress it up a little….

….with chocolate shavings.

    …with chocolate ganache.

    But in the end it was good all by itself.

    Thanks to Becky of Project Domestication for a nice uncomplicated tasty treat this week with TWD!

…happened when I became a Tweeter; I found some great conversation, helpful hints, and new baking challenges from foodies whose blogs I had been reading for several months including a chance to bake ‘together’ like we did this week when several of us made Garden Tomato Bread DSC04007 as suggested by Nancy from The Corner Loaf (where you can find the link for the recipe) which used lots of great flavors from the garden like tomatoes, and other great tastes like sunflower seeds, sage, thyme, etc. but if you go to the recipe you can see what was in this great bread.DSC04005

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