Classic Vanilla Cake

 

Classic Vanilla Cake

 

 

 

 

 

 

 

 

 

 

 

  

I make this cake often because its so quick and simple to make.  Just a plain classic white cake but you can decorate it and change its personality for all occasions.  Today I just added some sliced strawberries but I have baked it for birthdays and other holidays and added sprinkles or chocolate kisses, or jelly beans for Easter.  The cake is classic. The ideas are limitless.

Classic Vanilla Cake

 

3/4 cup unsalted butter

1 1/3 cups sugar

3 large eggs

2 teaspoons vanilla extract

1 cup whole milk, room temperature

2 1/4 cups flour

2 1/4 teaspoons baking powder

1/2 teaspoon salt

Preheat the oven to 350 degrees and butter and flour two 8 inch cake pans.

 

 

 

 

 

 

 

 

 

 

 

 

Sift together the flour, baking powder and salt then set aside.

To your stand mixer add the butter and sugar and beat them together until light and fluffy on medium speed, 2-3 minutes, then add in the eggs one at a time 15 seconds apart along with the vanilla then lower the speed to low. Add the flour mixture and milk, alternating a little of each at a time.

 

 

 

 

 

 

 

 

 

 

 

Pour into the cake pans evenly and baked for 25-30 minutes or until a toothpick comes out clean.

Once cakes are cooled frost them with your buttercream frosting.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Buttercream Frosting 

1 cup unsalted butter

6 cups powdered sugar, about 2 pounds

1 teaspoon vanilla extract

2-4 tablespoons heavy cream

To your stand mixer on low speed cream the butter then start adding in the powdered sugar in ½ cup increments until fully combined, then raise the speed to medium-high for 2 additional minutes.

 

 

 

 

 

 

 

 

 

 

 

Add in the vanilla and heavy cream and beat until light and fluffy for an additional minute. 

 

 

 

 

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Southern Pecan Pie

Southern Pecan Pie

Pecan Pie has to be one of the easiest pies to make. There isn’t a whole lot to it. You dump the ingredients in a bowl, stir it all together and bake it. If you want to make it easier, get a frozen pie shell. But I give you the recipe for my buttery crust. This pie is so easy and yet so delicious. Put this on your Thanksgiving table this year for all those oohs and aahs!

 Southern Pecan Pie

1 cup light corn syrup
3 eggs
1 cup sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1-1/2 cups (about 6 ounces) pecans 

In a medium bowl, combine the corn syrup, eggs, sugar, butter and vanilla. Mix until well combined.  Add the pecans. Mix well.

Pour into the unbaked pie crust.

Bake on center rack of the 350 degree preheated oven for 60 to 70 minutes. Cool for 2 hours on wire rack before serving.

NOTE:  Pie is done when you tap on the center surface of pie lightly  it should spring back when done.  Top with whipped cream or ice cream.

Keep in mind, you can use a frozen pie crust for this pie. Just thaw before baking.

 Buttery Homemade Pie Crust

1 cup all-purpose flour
1/8 teaspoon salt
5 tablespoons frozen butter
3 to 4 tablespoons ice cold water 

Preheat oven to 350 degrees.  

To make the pie crust, whisk together the 1 cup of flour and salt in a medium bowl.  Cut the cold butter into small cubes and add to the flour. If I know I am making a pie, I put my butter in the freezer a few hours before. You want the butter to stay cold so try not to handle it any more than necessary.

Use a pastry blender, fork or 2 knives to cut the butter into the flour until it resembles small crumbs. Add just enough ice cold water to get the dough to form a ball.

Place on a floured surface.  Rub some flour on your rolling pin to keep the dough from sticking. Roll the dough out to where it is about 1-inch larger than a 9-inch pie plate.

Turn your pie plate upside down on the rolled out dough to check it.  Carefully roll the dough up onto your rolling pin.  Transfer the dough to your pie plate and unroll it.  You can trim the edges or you can do like I do and fold the edges up under the dough so that it doesn't stick out past the lip of the pie plate.  Dip a fork in some flour and press the tines of the fork into the dough going all around the pie. You'll need to dip your fork in the flour fairly often.   Your crust is ready for your filling.

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White Chocolate Blueberry Bread Pudding

 White Chocolate Blueberry Bread Pudding

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

If I see bread pudding on a menu, I order it.  Not sure why I will

pass up chocolate cake, or pastries, or pie, but I will.  There’s just

something so comforting about a slab of warm bread pudding

with a creamy vanilla sauce or rum sauce or even without sauce.

 This is my favorite of all the bread puddings I make.  You will love

this one!  

 

White Chocolate Blueberry Bread Pudding

4 large eggs or (6 medium eggs)

4 cups heavy whipping cream

2 cups sugar

3 teaspoons vanilla extract

2 cups fresh blueberries

1 small package of white chocolate baking chips, 12 oz. size

8 large croissants or a  loaf of Brioche, Challah, or any sweet bread

 

White Chocolate Sauce:

1 package white chocolate baking chips, 12 oz. size

1 cup heavy whipping cream

 Preheat oven to 325 degrees. Spray your baking dish with non-stick cooking spray.

 

 

 

 

 

 

 

 

 

 

 

If using Croissants, tear each one into pieces to cover the bottom of dish.  If using bread, cut the brioche loaf into 1-inch pieces and place in a 9 x 13 baking dish. Drizzle with melted butter. Toss in white chocolate chips with the bread cubes. 

 

 

 

 

 

 

 

 

 

 

 

 

In a large bowl, combine cream, sugar, and vanilla and bring to a boil over medium heat until sugar is dissolved. 

 

 

 

 

 

 

 

 

 

Whisk eggs until smooth. Add hot milk mixture to eggs slowly, stirring constantly. Do not whisk or custard will have too much foam on the surface. Strain custard over bread and white chocolate. Let stand for 10 minutes to allow custard to soak into bread. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Place baking dish in another larger pan. Pour hot water into larger dish to reach 1 inch up side of dish. Bake the bread pudding for about 45 minutes to 1 hour, until custard is set and brioche is golden.

Serve warm.

 

      

 

 

 

 

 

 

 

 

 

 

 

    

     Liquor it up with my AMARETTO CREAM SAUCE

 

1 tablespoon cornstarch

1/4 cup Amaretto liqueur

1 1/2 cups heavy cream

1/4 cup granulated sugar

 

In a small bowl, dissolve the cornstarch in the Amaretto and whisk until smooth.

 

In a medium saucepan, scald cream over medium heat. Add the Amaretto slurry to the hot cream and whisking constantly, bring to a boil. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Reduce the heat and cook, whisking for 30 seconds. Remove from the heat and add the sugar. Whisk until dissolved. Let cool to room temperature before serving with the bread pudding. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Serve warm.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

No time to make a sauce?  Serve plain with whipped cream! 

 

 

 

 

 

 

 

 

 

 

 

 

NOTE:   If using frozen blueberries, use without thawing to avoid discoloring the batter.

 

 

 

 

 

 

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