Category Archives: Desserts

Fruit Pizza

Nothing makes me want a fruit pizza like Memorial Day and July 4th!  This is a great one, but be warned that it’s actually a little rich, so you really don’t need a huge piece.  



4 sticks butter softened

3/4 cup sugar

2 teaspoons vanilla

1 teaspoon baking powder

1/4 teaspoon salt

5 cups all purpose flour

<If you don’t want to make your own crust, just use bought sugar cookie dough>


16 ounces cream cheese, softened

1 cup sugar

4 teaspoons vanilla (I might cut this to 2 or 3 next time)





Place butter and cream cheese on the counter to soften to room temperature.



Preheat oven to 350 degrees (325 convection).

Fruit Pizza Crust ingredients

This is a basic shortbread crust, and it made two fairly large flag shaped pizzas with enough left over for a small one.  So it would be safe to half the recipe.  Cream butter and sugar together.

Fruit Pizza Crust Step 1

Mix in vanilla.  Sift together baking powder, salt, and flour.

Fruit Pizza Crust dry ingredients sifted together

Mix them into butter/sugar mixture.

Fruit Pizza Crust Step 2

This dough is very difficult to move after you have rolled it out.  I rolled it out on a pastry cloth, which was a mistake, as it took several tries to transfer it in one piece.  I suggest you roll it out on a floured baking sheet (which will be much easier if your baking sheet doesn’t have sides!).  I neglected to get a picture, but use a rolling pin with a floured rolling pin cover.   Sprinkle a little flour on the dough if it seems a little sticky.

Fruit Pizza dough for crust
You’ll have much less frustration than I had if you roll out the dough on the baking sheet

Roll out the dough to the desired thickness.  If you get it too thin, it will break when you try to pick up a piece of pizza.

Cut the dough into the desired shape.  You can do this before or after baking, but I prefer before so that the edges look like the natural edge of a cookie.  I gave the flag a little curve to make it look like it was waving.  After multiple failures and a flour canister debacle, I managed to transfer the dough to a pan.

Fruit Pizza Crust ready for baking

four canister suicide, with one of the pieces of dough that hit the floor
The multiple attempts at transferring the dough took a toll on my floor. This was not the only glob of dough that hit the floor!

I suggest lining the pan with parchment paper.  It wasn’t terribly difficult to move off the pan without the parchment paper, but that would have made it easier.  Now at this point hopefully you’ve followed my advice instead of my pictures and have a nicely rolled out piece of dough on your pan.  That way you’ll be much less frustrated and will still have some enthusiasm for the toppings!

Bake at 350 (or 325 convection) for 10-15 minutes, until it starts to brown a tiny bit around the edge.  Baking time will vary depending on the thickness of your crust.

Fruit Pizza Crust


As your crust cools, start working on the toppings.  This recipe works out well with the size of the crust recipe, so if you halved the crust, you’ll want to halve the topping recipe as well.

Fruit Pizza Toppings

Mix sugar and cream cheese.

Fruit Pizza Topping Step 1

Fruit Pizza Topping Step 2


Add vanilla.  You might want to start with half the vanilla and then add to taste.  Spread it on the completely cooled crust.


Wash and dry berries.  Arrange them on the topping as you wish!

Fruit Pizza

Fruit Pizza FI


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Easy Chocolate Chip Cookie Bars

These Chocolate Chip Cookie Bars taste like an extra gooey chocolate chip cookie with a little bit of a cake-like taste made into a bar.  They rank among my favorite desserts, and they’re amazingly easy to make.  They’re much easier to make with a mixer, but you can hand stir them in a pinch as long as the butter is soft.  They are best served warm or at least the day you make them.  They’ll still be good the next day, but they go downhill fast because of how gooey and almost undercooked they are.  Take them to a party, and they’ll disappear FAST.  

Difficulty:  Easy

Source:  you guessed it – my mom

1 package yellow cake mix (preferably Duncan Hines Butter Golden)

1 cup brown sugar

1/2 cup softened butter (you could use margarine, but I stick with butter… no pun intended)

2 eggs

2 teaspoons vanilla

1 cup of semi-sweet chocolate chips

3/4 cup pecan pieces (optional, and I’m always always always going to leave any type of nuts out of the recipe)

Chocolate Chip Cookie Bars - Ingredients

Preheat oven to 350 degrees or 325 convection.  Mix all ingredients except chocolate chips and pecans.  When thoroughly mixed, spread in a greased 9×13 inch pan.  Pam (original flavor) is my favorite cooking spray, but just be sure not to grab the garlic flavored Pam your roommate bought years ago and never used.  I can tell you from experience, that will completely ruin your dessert.  I get a bad taste in my mouth just thinking about it.

Chocolate Chip Cookie Bar dough

Sprinkle with chocolate chips (and pecans if you choose).  It looks like a lot of choc chips, but remember that they’re not mixed into the batter, so this is just right when they mix in as they bake.

Chocolate Chip Cookie Bars ready to bake

Bake at 350 degrees for about 25 minutes (or 325 convection for 20 minutes).  I take them out of the oven when the top has browned a little and the edges have browned a little more and start to pull away from the sides.  It may not look quite done in the middle, but that’s what makes it so perfectly gooey when it cools.  It will still be good if you cook it a little longer – just more like the consistency of a brownie.


Let it cool, and cut it into bars.  They are best on the day that they are made.



Chocolate Chip Bars square

The Story:  To redeem myself from the last few times I’ve been caught empty-handed at the “what did you bring us” question, I dropped these off at my friend’s house – the one with 4 boys age 1-7.  She sent me this picture a few hours later.

Choc chip bars - empty pan

And the 7 year old doesn’t like chocolate, so they were down a man when trying to conquer this pan.  Now THAT is impressive.  No word on whether anyone made themselves sick…

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Snickerdoodle Pie (Crustless)

In my quest to find my favorite Snickerdoodle recipe, I’ve come across several Snickerdoodle-inspired recipes that aren’t for cookies.  I tried this one over the weekend with some adjustments – mainly that I skipped the crust.  I liked it a lot, and next time will try a few alterations to make it less cakey and more moist.  The cinnamon/sugar/butter mixture that I used as a middle layer of the pie is perfectly gooey and delicious.  The cinnamony syrup that is poured over the top of the pie cooks into a crusty top layer for the perfect amount of cinnamon topping, though mine does not look as pretty as the picture from the inspiration recipe.


If you want your Snickerdoodle Pie to have a crust, use 1 pastry shell

Cinnamon Syrup top layer

1/4 cup butter, melted

1/4 teaspoon cinnamon

1/2 cup brown sugar

2 tablespoons water

2 tablespoons corn syrup

1 teaspoon vanilla

Cinnamon Middle Layer

2 teaspoons melted butter

1 teaspoon ground cinnamon

1 teaspoon sugar


1/4 cup softened butter

1/2 cup sugar

1/4 cup powdered sugar

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon cream of tartar

1 egg

1 teaspoon vanilla

1/2 cup milk

1 1/4 cups flour

Preheat oven to 350 degrees (325 if using convection).  If you’re using a pie crust, place it in a 9 inch pan.  I prefer skipping the crust.

Cinnamon Syrup Top Layer

Snickerdoodle Pie Top Layer Ingredients

Mix all syrup ingredients other than vanilla in a small saucepan.  Bring to a boil and let it boil gently for 2 minutes, stirring occasionally until the sugar is dissolved.

Snickerdoodle Pie Cinnamon Top Layer

Remove the pan from the heat and add 1 teaspoon vanilla.


Snickerdoodle Pie batter ingredients

Mix the butter and sugar until light and fluffy in your mixer.  Mix in the egg and vanilla.  Then mix the dry ingredients together and blend them into the mixture.

Snickerdoodle Pie batter 1

Slowly add milk while mixer is running.

Snickerdoodle Pie Batter 2

Once the batter is just blended, pour half of it in a greased pie plate (or pie crust without any butter).  Note:  the original recipe calls for the crust, then what I’m calling the Cinnamon Middle Layer, and then all of the batter.  I moved this layer to the middle so that it wouldn’t stay on the bottom of the pan.

Snickerdoodle Pie first layer

Cinnamon Middle Layer

I was having a little trouble with my horizons today!

Pour the melted butter on the batter and spread it around around as evenly as you can.  Sprinkle 1 teaspoon each of cinnamon and sugar onto the butter layer.

Snickerdoodle Pie Cinnamon Middle Layer

Pour the remaining batter over the cinnamon middle layer.

Snickerdoodle Pie before Syrup Layer

Pour the Cinnamon Syrup Top Layer on top, covering the entire pie.

Snickerdoodle Pie pouring top layer

Snickerdoodle Pie ready for baking

Cover the edges of the pie in foil.  Bake at 350 degrees (or 325 convection) for 25 minutes.  Then take the foil off, and bake for an additional 20-25 minutes.  Serve warm, adding ice cream if you wish.

Snickerdoodle Pie

Snickerdoodle Pie Slice

Snickerdoodle Pie Served





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I’m on a quest for a favorite recipe for Snickerdoodles, and today I tried the first recipe on my list.  Why Snickerdoodles?  My godson (remember Bo from the BO cake with French Silk Frosting?) has an older brother who does not like chocolate.  So until I succeed in bringing him over to the dark side, I’m tasked with trying to find something to make for his birthday that he likes… other than cinnamon rolls!  Hence, my quest for the best Snickerdoodles recipe is in full force as his April birthday approaches.

Source:  I had two sources for this taste test –  for the cookie recipe and  for the addition of the caramel to some of the cookies for a chewy center

Difficulty:  Easy

Reason I tried this Snickerdoodle recipe first:  I usually like recipes from the Smitten Kitchen (and really like her philosophy), and it was adapted from a Martha Stewart recipe – so it came from two great sources.

Verdict:  I really liked the cookies, and the ones with the caramel filling were extra special.  The birthday boy deemed them “awesome!”  And another taste tester suggested a bit more cinnamon.  Next time I make them I’ll try a few adjustments, which I’ll note below.  If you’re looking for a chewy snickerdoodle, this is your recipe.  I love chewy cookies, so these fit my taste.  However, I usually think of snickerdoodles as a bit more cakey than this, so I think I’ll keep looking for a recipe that is a little more fluffy and cakey in the middle.

2 3/4 cups all purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

2 sticks unsalted butter at room temperature (Note: next time I’ll try salted butter or more salt)

1 1/2 cups sugar

2 large eggs

Cinnamon and sugar for coating batter:

1/4 cup sugar

2 tablespoons ground cinnamon

Snickerdoodle Ingredients

Preparation:  An hour to a day ahead, make batter and refrigerate.  Sift together flour, cream of tartar, baking soda, and salt.  Set aside.

Snickerdoodles dry ingredients 1

Sifting Snickerdoodles dry ingredients

In the bowl of an electric mixer and using the paddle attachment, combine butter and 1 1/2 cups sugar. Beat on medium speed until light and fluffy.

Snickerdoodles butter and sugar

Scrape down sides of bowl.  Add eggs, and beat to combine.

Snickerdoodles after adding eggs

Add dry ingredients, and beat to combine.


Chill the dough in a covered bowl for an hour to a day ahead.  Chilling makes it easier to roll the dough into balls before baking.

When ready to bake:  Preheat the oven to 375° (original recipe called for 400°), with one rack in top third and one rack in bottom third of oven.  Line cookie sheets with silicone baking mats or parchment paper.

In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon.  Use a small cookie dough scoop to form uniform balls of the dough, and roll in cinnamon and sugar mixture.  For some of the cookies, I cut a caramel in half and punched it into the dough ball.  Then I wrapped the dough around the caramel and remade the ball before rolling it in the cinnamon and sugar mixture.  Note:  I will experiment with different caramels, as these got pretty difficult to chew once they cooled.


Snickerdoodle dough balls

Place about two inches apart on the prepared baking sheets.  Bake until the cookies are set in the center and begin to crack (they do not need to brown), about 8-10 minutes, rotating the baking sheets after four or five minutes.  Let cookies cool on cookie sheet for about five minutes before moving the cookies to the rack.  Store in an airtight container.

Snickerdoodles 2





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Aunt Margaret’s Lemon Loves

Aunt Margaret’s Lemon Loves are the best lemon squares I’ve ever eaten. The crust is shortbread, and the middle layer is lemon filling that is gooey without being runny. And here’s the best part – the top layer is frosting with a hint of lemon flavor rather than the usual powdered sugar. This, along with providing a perfect creamy topping, makes them easier to eat without causing puffs of powdered sugar with each bite.  

Source:  My aunt Margaret found this recipe in Cotton Country.

Difficulty:  Easy


1 cup flour

1/4 cup butter

2 tablespoons sugar


1 cup sugar

5 tablespoons flour (1/4 cup plus 1 tablespoon)

1/2 teaspoon baking powder

2 eggs

3 tablespoons lemon juice (freshly squeezed)


1 1/2 cups powdered sugar

1/4 cup butter

2 teaspoons lemon juice (plus more to taste)

ingredients for lemon loves

Preparation:  a few hours before you’re ready to make Lemon Loves, place 1/4 cup (half stick) of butter on the counter to soften.  This is the butter that will go into the crust.

Crust:  Mix flour and sugar.


Cut 1/4 cup butter into the cup of flour and sugar mixture.

If you don’t have one of these tools, you can cut the butter into the flour/sugar mixture with a table knife in each hand, pointing the knives at each other and crossing them a little, then cutting with both knives simultaneously outward over and over.


Press into 9×9 inch pan.


Bake at 350 degrees (or 325 convection) for 12-15 minutes until it turns a very light golden color.


Filling:  Stir 1 cup sugar, 5 tablespoons flour, and 1/2 teaspoon baking powder together.


Beat eggs and lemon juice together.



Mix dry ingredients with egg mixture.


Pour over crust.  Bake at 350 degrees for about 12-15 minutes (or 325 convection for 12 minutes).  They are done when the lemon mixture begins to brown and has bubbles all over the top.  The surface will be a little shiny and have formed a bit of a crust.  This little crust on top is important so that you can spread your frosting easily.

You want your lemon filling to be at least this brown, but ideal is a little more brown than this.

Frosting:  Wait until the crust and filling have cooled almost to room temperature before making frosting.  Beat powdered sugar with melted butter and lemon juice.



Add more lemon juice to taste.  Once the lemon base has cooled enough that it will not melt the frosting, spread frosting on it, covering the entire lemon base.

To Serve:  Cut into small (about 1 inch) squares, since these are very rich and sweet.  You can make and freeze Lemon Loves several weeks before serving.


Lemon Loves

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Snow Ice Cream

What better way to celebrate all the snow this winter than to make snow ice cream?  OK, so all we’ve gotten in Memphis is a slight dusting, but by watching social media posts (who needs the weather channel when everyone is posting snow pics?), it seems that all of my non-Memphian friends have enjoyed plenty of snow and snow days this winter.  Unless we can find a recipe that calls for a small accumulation of sleet, I’m out of luck so far.  So all of you people who are getting snowed in for a record number of times this winter, here’s my sister’s recipe for snow ice cream… 

Difficulty:  Easy – just add a few ingredients to your obligatory pre-storm trip to the store for milk and bread!

sweetened condensed milk (can use low fat)

half and half

a teaspoon or more of vanilla, to taste

bowl of fresh snow


Place wide mouthed bowl or cookie sheet with sides outside in the snow.  If the temperature outside is just a little below freezing, you’ll want to freeze your bowl or cookie sheet first so that it does not melt the snow.  In the 18 degree weather my sister is having, this is not necessary.  Also, if you’re using a cookie sheet, place a bowl outside or in the refrigerator so that you’ll have a cold bowl for mixing.

The wider the bowl, the quicker you’ll have a full bowl.  This reminds me of a science question on an achievement test from elementary school…  Each of the following containers holds exactly 1 cup of water.  Which one will evaporate first?  The one with the most surface area of water, of course.  The same goes for how quickly you can accumulate snow.

Anyway, if you forget to put a bowl out, you can scoop snow up from the ground… just be careful not to scoop up dirt or grass.

Snow in bowl

Just before you want your snow ice cream, get your ingredients out and ready, because you’ll be racing against the melting snow once you bring the snow inside.

snow ice cream ingredients3

Bring the bowl of snow inside and add sweetened condensed milk, half and half, and a teaspoon or more of vanilla.  Keep adding condensed milk and half and half (and a little vanilla) until you think it tastes delicious!  For this bowl she used half of the can of sweetened condensed milk.

snow ice cream before mixing

Stir the ingredients together.

mixed snow ice cream

Serve immediately, relishing the fun you’re having with the snow that some of us can only wish we would see.

snow ice cream served

Thanks to my sister for the idea, the recipe, and the pictures!  It allowed me to join in a little on the fun of all the snow.  Just to let you know how fast the snow ice cream gets eaten in my sister’s house with two teenage boys, this was the second batch of snow ice cream today, and her older son said they’d have to go to the store tomorrow for more sweetened condensed milk.  That may require walking given all the snow they’re getting!


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Peanut Butter Mousse Pie

This Peanut Butter Mousse Pie is a must try for peanut butter lovers.  It’s creamy, and fluffy and just the right amount of rich without being too rich.  I made it for the first time recently and tried the filling after each step once I added the peanut butter and each time thought surely it can’t get better than this.  And after each step I thought – wrong again!

Source:  Come On In! (with a few minor adjustments)

Difficulty:  Medium


1 1/2 cups graham cracker crumbs or chocolate wafer crumbs

1/3 cup chopped peanuts (I substitute 2-3 graham crackers)

3 tablespoons sugar

1/3 cup butter, melted (original recipe called for unsalted, but I prefer salted in graham cracker crusts)


1/2 cup unsalted butter

3/4 cup sugar

3 eggs (separated)

1 teaspoon vanilla extract or nut-flavored liqueur (I use vanilla extract)

3/4 pound smooth peanut butter, heated

2 1/2 cups heavy cream, whipped


Crust:  For the crust, preheat oven to 350 degrees (or 325 convection).  Mix graham cracker crumbs, peanuts, sugar, and melted butter.  Press mixture into greased 10 inch springform pan.  Bake 5-8 minutes, until just a little toasty brown.  Set aside while you make the filling.

Filling:  Cream butter.  The recipe says until fluffy, but I don’t think butter ever gets to the point where I would describe it as fluffy.  Gradually add sugar, then egg yolks and vanilla or liqueur.



Move the mixture to a large bowl and mix in warm peanut butter.  I heat the peanut butter until it is soft enough to fold in easily, making sure not to cook the peanut butter.

butter mixture with peanut butter mixed into it

Clean mixer bowl and beater thoroughly, making sure all residue is removed.  If you have any buttery residue remaining, the egg whites won’t stiffen.  Beat egg whites until stiff and fold* into peanut butter mixture.

egg whites ready to be folded into peanut butter mixture
I beat these egg whites a little too much. See how they’re almost dry looking? No matter, the result was fantastic!

Fold in whipped cream.

whipped cream

peanut butter mixture with whipped cream folded into it

Spoon mousse into prepared springform pan.

Peanut Butter Mousse Pie before freezing

Freeze, covered well with foil.  Remove pie from freezer half an hour to an hour before serving, and leave it covered until ready to serve (to prevent “sweating” as it defrosts a little).  Serve with Really Fudgy Hot Fudge Sauce (see link below) drizzled over the top.

*For a demonstration of folding, see video below from my Angel Food Cake post.

folding in the flour and sugar mixture

Peanut Butter Mousse Pie served with Really Fudgy Hot Fudge Sauce


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Oatmeal Cinnamon Chip Cookies

There aren’t many cookies without chocolate that I think are worth the calories (or the effort to make), but these Oatmeal Cinnamon Chip Cookies are definitely worth it.  The first time I made these, I was blown away by how delicious they are.  The cinnamon chips provide bursts of cinnamon flavor.  The Heath Toffee Bits are key as well – they really take it up a notch with their chewiness and buttery toffee flavor.  Really, you have to try these.

Source:  (I took the idea of adding toffee bits from the comments and left out raisins just because cookies and raisins don’t mingle in my kitchen.)

Difficulty:  Easy

1 cup butter, softened

1 cup packed light brown sugar

1/3 cup sugar

2 eggs

1 1/2 teaspoons vanilla extract

1 1/2 cups all purpose flour

1 teaspoon baking soda

2 1/2 cups quick cooking oats

1 2/3 cups (10 oz package) Hershey’s cinnamon chips*

1 cup Heath toffee bits (the ones without the chocolate)**

*Notes on cinnamon chips:  First, buy two packages because you’ll want to eat a handful.  Second, buying Hershey’s brand is key.  I had trouble finding them in my grocery stores, so I ordered some from King Arthur Flour (which in my experience has great quality ingredients).  The KAF cinnamon chips were waxy and not at all tempting to eat.  The Hershey’s version is creamy and cinnamony at the same time, which is difficult to imagine if you’ve never tried them, but trust me – you need to try these.  I could eat them by the handful.  If your local grocery does not carry them, try Wal-Mart.  This, along with crushed peppermint, is worth the trip to Wal-Mart.

**Change from original recipe:  I substituted 1 cup toffee bits for 3/4 cup raisins


Preheat oven to 350 degrees (325 convection)

Beat butter, brown sugar, and sugar until creamy.  Add eggs and vanilla, and beat well.  Combine flour and baking soda.  Add to butter mixture, beating well.  Stir in oats, cinnamon chips and toffee (batter will be stiff).


Drop by heaping teaspoons onto ungreased cookie sheet.


Bake 9-10 minutes or until lightly browned.  Cool for a minute, and then remove from cookie sheet to cooling rack.  Don’t wait too long before moving the cookies to the cooling rack – the toffee bits will cling to the cookie sheet more as they cool.


The Story:  I first bought cinnamon chips for a Pioneer Woman recipe for cinnamon chip scones.  I loved the cinnamon chips so much that I started researching all sorts of cinnamon chip recipes.  This one (with my alterations) was my favorite.

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Peppermint Chocolate Chip Milkshake

If you’ve ever had the Peppermint Chocolate Chip Milkshake from Chick-fil-A (offered seasonally), you know how delicious this flavor of milkshake can be.  And even if you haven’t, you really owe it to yourself to try it.  My sister developed this recipe as a homemade, cheaper, and lower fat/calorie/sodium alternative.  Yep, sodium!  This Christmas my sister taught me to make these delicious peppermint milkshakes, and as a lover of all things mint and chocolate, I thought this was a perfect one to share! 

Difficulty:  Easy (as long as you have a blender)

Source:  My sister, who developed this recipe through trial and error (wish I had been there to taste test the “errors”)

1/4 cup crushed peppermint (Wal-Mart sells crushed peppermint in the winter baking section.  It’s worth a trip to Wal-Mart.)

3/4 cup milk

2 1/2 cups vanilla ice cream

1/4 cup semisweet chocolate chips

2 drops peppermint extract or oil

a drop or two of red food coloring (optional)

Pour crushed peppermint and milk into a jar.  Put the lid on the jar and shake until milk is pink.

Peppermint Chocolate Chip Milkshake Prep 1

Put ice cream in blender or tall pitcher if you’re using an immersion blender.  We used an immersion blender, but we recommend a regular blender, which does a better job of chopping the chocolate chips.  Oh, and my sister says this is one of the few cases where you actually can get too much chocolate.  WHAT?  I’ll just have to trust her.  Pour milk and peppermint mixture into blender along with chocolate chips and blend together.

Peppermint Chocolate Chip Milkshake Prep 2

Peppermint Chocolate Chip Milkshake Prep 3

Taste at this point to see if you want to add peppermint extract or oil.  At this step I thought we didn’t need any peppermint flavoring, but my sister turned me into a believer.  The peppermint flavoring really took it up a notch.  If you’re serving this to guests and want a pinker look, add a drop or two of red food coloring.  Blend in peppermint flavoring and food coloring.

Then serve and be ready to be wowed!  I topped it with a little homemade whipped cream* that could have stood to be whipped a little more and some crushed peppermint.

Peppermint Chocolate Chip Milkshake served with Homemade Whipped Cream

Thank you to my sister Susan for developing this recipe and sharing it with me for the blog!

*If you’ve never made homemade whipped cream, you should definitely try it.  It is truly easy and is SO much better than canned whipped cream.  And it will make gorgeous florets if you use a frosting tip and actually whip it long enough.  (see picture of Angel Food Cake –  To whip your own cream, pour a little whipping cream into a bowl (about half the volume you want of whipped cream).  Add a little powdered sugar and a splash or two of vanilla.  Then beat with a hand mixer or your whisk attachment in your regular mixer.  You’ll want to cover it with a dish towel, because it will splatter a bit.  I suggest using a bowl that will not slide around on the counter.  Taste before it’s fully whipped to see if you need more powdered sugar or vanilla.  It will keep in the refrigerator for a few days, but beware that this may cause it to lose some of its stiffness and look like the topping in the picture above.

I can’t think of homemade whipped cream without remembering the bunco night when the host was serving a dessert with homemade whipped cream.  It was sitting out in a bowl, and one of my bunco buddies exclaimed, “Look, Mom, homemade Cool Whip!”

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Angel Food Cake

This Angel Food Cake is exactly what it should be – just the right amount of sweetness, light, fluffy, and moist with a slightly crunchy bottom.  This is a great lighter dessert for a break from heavy holiday food or for a little something sweet in January when New Year’s resolution diets are in full force.  When we served this, my nephew came back for seconds saying, “I didn’t think I liked Angel Food Cake that much – I didn’t know it tasted like THIS!”

Source:  American Home All-Purpose Cookbook (copyright of my mom’s cookbook is 1966!)

1 cup sifted cake flour

1 1/2 cups sifted confectioner’s sugar

1 1/2 cup egg whites (from 10-12 eggs)

1 1/2 teaspoon cream of tartar

1/4 teaspoon salt

1 cup sugar

1 1/2 teaspoon vanilla

1/4 teaspoon almond extract (original recipe calls for 1/2 teaspoon, but I prefer 1/4)

Heat oven to 350 degrees or 325 convection bake.


sifted powdered sugar before leveling

After measuring sifted flour and confectioner’s sugar, sift flour and confectioner’s sugar together.


Combine egg whites, cream of tartar, and salt in large bowl; beat until foamy.


Add sugar gradually.  Continue beating until meringue forms stiff, glossy peaks.

see the stiff peak i made with the spatula
see the stiff peak I made with the spatula

Fold in vanilla and almond extract.  It helps to move the batter to a bowl with the wider top before folding.

vanilla added to angel food cake batter

Click on link below for a demonstration of folding (thanks to my mom for folding while I videoed!)

folding in the flour and sugar mixture

Sift flour mixture, one quarter at a time, over meringue; fold in.  Push batter into ungreased 10×14 inch tube pan.  Cut through batter gently with knife or spatula to prevent air pockets.


Bake 30-35 minutes (35 in my oven) or until cake tests done when you poke it with a toothpick.

angel food cake after baking

Invert pan.  If your pan does not have feet to keep the cake from touching the counter, place inverted on a bottle for cooling.


Let stand until cold.  Run a knife around the edge of the cake to loosen the cake from the pan.  Remove cake from cake pan by turning it upside down over your cake plate and hitting the sides of the pan.  It may take some hitting and shaking for awhile to work the cake loose.  Serve plain, with strawberries and whipped cream, or with fudge sauce (see link below) and ice cream.


 Variation:  For a chocolate version, sift about 1/3 cup cocoa into sugar and flour mixture.

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