There is always Next Year !!!

Sorry to all my VAST following but my photographers did not meet their deadlines for pictures. It’s a little late for the 4th of July to make this dessert but save this idea for next year. It’s a surprise FLAG CAKE !!  Looks like a bland white cake on the outside,  then  KABOOM! RED, WHITE and BLUE on the inside.

So here’s how you make it.  You need 2 white cake mixes (or make from scratch) Color one cake mix red and put into two  (8″ or 9″) cake pans.  Mix #2, pour half of mix into one pan and color the remaining half blue then place in pan #4                2- Red, 1-White, 1- Blue.  It takes a LOT of food coloring to get rich color. I used over a tube of red and blue for these cakes. Bake as directed and let cool.

Now the artistic part. Slice the white layer in half, slice both red layers in half  and put blue layer aside for now.

Make a 4″ circle out of cardboard (5″ if you used a 9″ cake pan) and use it to cut a red and a white circle out of one layer of each.  Left over cake is discarded or frozen for further use. One half layer of red is also extra.  Cut a 4″ circle out of the CENTER of the blue cake.

Now make a large batch of your favorite frosting (see below)*

To assemble, place one half RED on bottom of your serving dish. Apply a thin layer of icing (enough to hold layer) and place a WHITE layer, ice top and place a RED layer.  Add icing to top of red layer and place FULL PAN BLUE on top with the center cut out. Now carefully, place WHITE 4″, ice then RED 4″ into center to create “short stripes”.  Frost entire cake being careful not to spread crumbs into icing on the top.

You should now have a bland white cake.  When you cut into it the FLAG will appear  .

Happy Holiday!

And offer to bring the DESSERT the next Fourth of July !!!!

* Cream Cheese Frosting

1/2 C          Butter ( one stick) 
8 oz             Cream Cheese 
4-6 C           Powdered Sugar
1 tsp            Vanilla
2-4 Tbsp   Hvy Cream  or  Half &Half
                                                                                            
Beat butter and cream cheese until smooth, slowly blend in 4 cups powdered sugar,add vanilla and 2 Tbsp of Cream.  Check consistency for icing a cake and add more Sugar or Cream until desired thickness is reached. 
Icing should be stiff to a soft peak but pliable for icing and smoothing out. 

Easter Dessert – Key Lime Pie

Easy recipe for a light, tart dessert.  A certain Sue will say it’s her recipe, borrowed from a friend but actually, it’s right on the bottle.  Chef Rouler has improved it to his liking by doubling the filling for a thicker, richer pie.

Key Lime Pie

Graham Cracker Crust
9 graham cracker crushed                                                           
1.5 tsp. cinnamon
2 Tbsp. sugar
6 Tbsp. butter, melted
Combine in small bowl.  Spray pie dish with Pam.  Press graham cracker mixture into pie dish to make a crust.
                                        
 
Filling
2 (14 oz.) can sweetened condensed milk                                    
6 egg yolks
3 tsp. key lime zest
1 cup Key Lime juice (Nellie and Joe’s Famous Key West Lime Juice) or squeeze your own.
Whisk together above ingredients and pour mixture into pie crust.  Tap bottom of pan several times to release any air bubbles.
Bake at 350 for 20 minutes or until pie is set.  Cool completely on wire rack (about 1 hour). 
 
Topping
1 cup whipping cream
3 Tbsp. powdered sugar
Beat whipping cream at high speed with an electric mixer 2-3 minutes or until soft peaks form, gradually add in powdered sugar.  Spread whipped cream over entire pie as a second layer.  Garnish with a thin slice of lime cut in half (optional).  Chill at least 1 hour before serving.
 
 

August in Michigan = Blueberries !!!

Here’s a simple and delicious recipe to enjoy blueberries (or any other berry) for dessert.

Bates’ Creamy Berry Tart

                                      9” pie                       11×14 pan
Crumb Crust
Graham Crackers   1-1/2C (1pkg)        3C (2pkg)
Sugar                                 1/2 C                          1 C
Melted Butter                  1/3 C                         2/3 C
 
Crush Graham Crackers in food processor, add sugar, then butter
Mold into greased pan to form pie crust
 
Filling
Cream Cheese                 8oz (1pkg)                      16oz (2 pkg)
Sour Cream                    1/2 C                                  1 C
Sugar                                 ¼ C                                    ½ C
Lemon Zest                     2 Tsp                             1 Tbsp
Blend all with hand mixer, can thin with cream or milk if desired
Spoon and spread over Crust                                                            
Topping
Berries            1 C            2C
Top filling with berries
Can blend blueberry with Raspberry for RW&B
Chill for one hour
 
 

And if you have any extra berries, there is always the old standby for Breakfast, Lunch or Late Nite dining

Cereal and Blueberries, YUM!!

AskChef Email

Dear Chef Rouler,
One of my favorite summer desserts that you make is Strawberry Shortcake.  I’m thinking about making it for dessert this week if we have friends over for dinner.  Can you please post the recipe?
Thanks,
Lauren

Dear Ms. Shortcake,

A true shortcake is sweeter than just making a baking powder biscuit. Here is the recipe I use.

STRAWBERRY SHORTCAKE
Shortcake
2C        Flour
¼ C      Sugar
3 tsp     Baking Powder
½ tsp    Salt
½ C      Butter
¾ C      Milk
 
Preheat oven to 450°
Sift Flour, sugar, baking powder and salt into large bowl
Cut Butter into small pieces and add to flour mix with a pastry blender or your fingers.
Mixture should be coarse,  like cornmeal or size of small peas.
Make a well in center of mix, Add milk and fold in just enough to absorb moisture.
Turn into GREASED 9” pie pan or 8×8 baking pan.
With “floured” fingers, press batter into corners and distribute evenly. Sprinkle top with more sugar
Bake for 15 minutes until golden brown
Strawberries
Hull and slice large berries into spoon sized pieces.
Add Sugar if needed (1/2-3/4C)
Mash just enough to create a juice.
Slice warm shortcake, butter both sides.  Place bottom half on plate or bowl. Add one layer of berries, top with other slice, more berries and whip cream or half & half.  Sprinkle more sugar on top if desired.

As always, Thank You for using www.askChefRouler.wordpress.com

 

Joyce’s World Famous Brownies

For almost 10 years we ran the Carillon Cafe(s), at which we made my wife’s brownie recipe.  Somewhere along the  way her brother Bob related how good they were and exclaimed, “They’re World Famous”. Thus the title and ….They ARE!!

Joyce’s World Famous Brownies

2c               Sugar
2/3c            Cocoa
2/3c            Melted Butter
4                 Eggs
1/2tsp         Salt
1-1/2c        Flour
1tsp            Baking Powder
2tsp            Vanilla
2c               Chocolate Chips
Combine Cocoa and sugar in bowl.  Add melted butter.
Stir in eggs. Sift dry ingredients together and add.  Fold in vanilla and chocolate chips.
Greased 9×13 pan Bake 25-30minutes @ 350°
Sprinkle with powdered sugar.  Cut when cool