Raspberry Coffee Cake

This recipe comes from "Best of the Best from Indiana"  cookbook.  My in laws were in Indianapolis for the International Barbershop Convention years ago and got the book for me.  This recipe is always a favorite, it is quick & easy.  It can also easily be switched up with different fruit jams or different nuts.  "Best of the Best from Indiana" and "Christmas Thyme At Oak Hill Farm"  sited as the book they got the recipe from are both available on Amazon.



Raspberry Coffee Cake

Ingredients:

2 1/2 C flour
1 C sugar--divided
3/4 C  cold butter
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 c sour cream (I use plain greek yogurt)
1 tsp almond extract
2 eggs
1 8oz pkg cream cheese (mascarpone works well also if you prefer)
1/2 C best quality raspberry preserves
1/2 C sliced almonds

Directions:

Preheat oven to 350°, grease & flour 9-10inch spring form pan.

In large bowl mix flour & 3/4 C of sugar.  Chop cold butter into small pieces and cut into flour sugar mixture till crumbly.  Set aside about 1 cup of this mixture (you will use this at the end for topping).  To remaining mixture add baking powder, baking soda salt, sour cream, almond extract, 1 egg and blend well, batter will be stiff and sticky.  Spread batter over bottom and up sides of pan it should be about a 1/4 inch thick.  (I used a tart pan so with the shorter sides I put some extra batter into a small baking dish and made a mini one with the extra)

In another  bowl mix cream cheese, 1 egg and the reserved 1/4 c sugar mix well.  (This can be done that in food processor) Pour this over batter.

Carefully spread preserves over cream cheese mixture.  (I use a whole jar so it is more like a cup of jam just make sure it is a thicker jam)

Mix rest of flour mixture with nuts and sprinkle over top.  Bake for approx 45 min.  Cool 15 min before removing sides of pan, When completely cooled slide off bottom of pan onto serving dish, loosen with knife if necessary.  Cake will be browned and cream cheese will be set when done, watch closely at end to not over cook it.  This cake freezes well if you want to make it ahead.

**I have used all different jam flavors and citrus curds for this recipe, I have used walnuts & pecans in place of the almonds.  All the combinations have turned out great.

my  favorite raspberry preserves

I used tart pan so small dish in photo is the extra. 

French Macarons

Saw this recipe on "Martha Stewart's site" and had to try them.  There is a video on the web site to help you through it. They are as pretty as they are tasty, you get that light crunch with the sweet filling.  I wanted to try them more for the challenge than anything and with this simple recipe anyone could make them.  My biggest problem was controlling the flow from the pastry bag to get the even round shapes.  I'm thinking of drawing circles on parchment to place under the actual parchment I'm using as a guide next time and cut the hole slightly smaller for better control.



French Macarons


Ingredients:

1 1/4 c almond meal
1 3/4 c confectioner's sugar
1/4 tsp salt
4 large egg whites--must be room temp
1/2 c granulated sugar
1/4 tsp almond extract
jam or ganache for filling

Directions:

Whisk together almond meal, salt & confectioner's sugar and sift into large bowl.

In another bowl beat egg whites till frothy.  Slowly add granulated sugar and almond extract as eggs are beating.  Beat until shiny peaks form about 3-5 min.

Fold egg white mixture into dry mixture with spatula until combined well.  Mixture will come together into a smooth mixture about the consistency of honey.  Transfer into pastry bag & cut off tip.

Onto parchment paper pipe mixture into half dollar sized circles and let them dry about 30 min you should be able to touch top without it being sticky or leaving a mark.  Drying time will vary on time of year, humidity, temperature etc.

Bake in preheated 350° oven for 12 min. depending on your oven original recipe said 14 min but that was to long for mine.  Carefully remove from parchment when slightly cooled then let cool completely on wire rack before filling.

filling:

this time I used a raspberry jam mixed with some white chocolate to form a ganache

Raspberry, Almond, Brie Baked Chicken

I came up with this recipe just using combinations I like together and putting it with Chicken.  I have another recipe For "Strawberry Parmesan Chicken" that I found in Better Homes and Garden magazine (a favorite magazine)  click here:  BHG recipe for their recipe.  Which is delicious, I will add that to this blog eventually.  I shouldn't really call this a recipe you really just put the ingredients in a dish and bake---so so simple.  Chicken comes out really moist flavors bake and meld together.  This makes a nice presentation, it would be great for company and so easy.  I served it with prosciutto wrapped asparagus baked at the same time as the chicken.  Tomato Bruschetta recipe follows.

Raspberry, Almond, Brie Baked Chicken

boneless, skinless chicken breasts

brie

sliced almonds

raspberries

raspberry jam

Basalmic Vinegar

Slice the chicken horizontally to form a pocket, lay slice of brie cheese inside and fold over.  In bottom of baking dish drizzle some olive oil, then place some dollops of jam, lay chicken with brie on top sprinkle with raspberries and almonds then drizzle with the Basalmic.

ready for the oven

Bake 350 degrees for 30 min.

baked

Bruschetta

Tomato chopped into small chunks
olive oil
Basil
Italian Seasoning
Bake 350 for about 20min

I roasted a head of garlic while chicken cooked, grilled some whole grain bread, spread garlic onto bread, scooped tomato on top --- Yum.