Cakes, Dessert

Lemon Poppyseed Raspberry Trifle

Have you ever made a Trifle?  This was my first.  I am thinking it is hard to miss when you take a number of delicious elements and layer them together.  This is made up of lemon poppyseed cake, homemade lemon pudding with whipped cream folded in, homemade raspberry jam, frozen raspberries and then dollop more whipped cream on top!  Just make it up as you go and…wonderful!

                       

Lemon Poppyseed Cake:
1 cup butter, softened
2 cups sugar
4 eggs
1½ tsp lemon extract
1½ tsp vanilla
3 cups flour
2 tsp baking powder
1/2 tsp salt
3/4 cup milk
1/4 cup lemon juice
grated lemon peel from 1 lemon

Preheat oven to 350°.  In large bowl with electric mixer, cream butter and sugar.  Add eggs, one at a time, beating well after each.  Beat in lemon extract and vanilla.  Combine flour, baking powder and salt, add to creamed mixture alternately with lemon juice and milk.  Stir in lemon peel.  Pour into greased and floured bundt pan.  Bake for 60-70 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes, invert onto a wire rack. Cool completely.  Cut into cubes.

Lemon Pudding:
1½ cups milk
2 Tbl cornstarch
pinch salt
1/3 cup sugar
2 egg yolks, beaten
2 Tbl butter
1/2 tsp vanilla
1/2 tsp lemon extract
2 cups whipping cream, divided

Combine milk, cornstarch, salt, and sugar.  Heat to boiling, stirring constantly.  Add a small amount of hot milk mixture to egg yolks to warm, and then add egg yolks to milk mixture.  Boil 1 minute stirring constantly till thick and smooth.  Remove from heat and add butter, vanilla, and lemon extract.  Cool completely, beat several times while cooling.  Whip cream to stiff peaks and fold half into cooled pudding, save other half in fridge for serving.

1 cup raspberry jam, microwave a few seconds to thin
Fresh or frozen raspberries, thaw if frozen

Assemble Trifle:
In large glass bowl, layer half lemon poppyseed cake cubes.  Gently spread half lemon pudding mixture, spread half of raspberry jam.  Layer remaining cake cubes, remaining pudding, then jam.  Put raspberries on top, cover with plastic wrap and refrigerate. To serve, spoon onto plates, add dollop of whipped cream and garnish with more berries if desired.

One Year Ago Today:  Cinnamon Streusel Muffins

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Muffins, Quick Breads

Almond Poppy Seed Muffins with Walnut Streusel

This is what I had for dinner tonight…I love being an adult!

Muffins:
3 cups flour
2½ cups sugar
1½ tsp baking powder
1½ tsp salt
2 Tbl poppy seeds
1 cup milk
1/2 cup sour cream
1 cup oil
3 eggs
1 tsp vanilla
1½ tsp almond extract

Streusel:
1/3 cup flour
1/3 cup sugar
1/3 cup finely chopped walnuts
3 Tbl butter, softened

Preheat oven to 400°.

Streusel:  In small bowl, mix streusel ingredients until crumbly, set aside.

Muffins:  In large bowl, stir together flour, sugar, baking powder, salt, and poppy seeds.  In another bowl, mix together milk, sour cream, oil, eggs, vanilla, and almond.  Add liquid mixture to dry mixture, stir just until combined.  Scoop muffin mixture into non-stick sprayed muffin pan and sprinkle each with about a tablespoon of streusel mixture.  Bake for 22-25 minutes, cover with foil halfway through cooking time if getting too brown.  Cool in pan 5 minutes and transfer to cooling rack.  Makes about 18 muffins.

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Side Dish

Favorite Stuffing for Thanksgiving

This is my favorite stuffing, Sausage Seed Cornbread Stuffing.  This is a big problem for me, every time I make this stuffing I have a control problem.  I try to limit myself but I know it’s there, haunting me from the refrigerator…warm me up, don’t you want some more?  Yes, but I have already had you for breakfast, lunch, dinner and numerous snacks.  Stuffing is my favorite dish at Thanksgiving followed closely by sweet potatoes, mashed potatoes, rolls and everything else!

Cornbread recipe (easy recipe below) for a 9×9 baked in a 13×9 and cubed, lay out on cookie sheet to dry out a bit
1 lb sausage, browned (in a pinch Jimmy Dean Fully Cooked turkey sausage crumbles, love shortcuts)
1/2 cup butter
1 cup chopped onion
4 stalks celery, chopped
1 pkg seasoned cubed bread stuffing (7.5-10 oz)
3 Tbl poppy seeds
3 Tbl sesame seeds
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1 cup chopped walnuts
1 tsp sage
1 tsp poultry seasoning
1 Tbl parsley
2-3 cups chicken broth
season salt to taste

Preheat oven to 350°.  Melt butter in fry pan and saute onion and celery until soft.  In large bowl combine cornbread, seasoned bread stuffing, poppy seeds, sesame seeds, sunflower seeds, pumpkins seeds and walnuts.  Stir all together and then stir in browned sausage and celery/onion mixture.  Sprinkle with sage, poultry seasoning, and parsley, mix in.  Begin pouring chicken broth over stuffing, it will take at least 2 cups, then pour enough until starts to hold together as you turn in over with a spoon.  You want it to hold together but not turn to mush.  Sprinkle with season salt, gently stir in, and taste.  Repeat until desired taste.  Spoon into a 13×9 pan (I use a 15×10 to have more crisp surface area).  Bake for 40-55 minutes depending on your desired browning, check frequently.  Optional-add waterchestnuts, mushrooms, craisins…make it your favorite.

Easy Cornbread for 9×9 (13×9 for stuffing):
1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

Preheat oven to 375°.  Spray pan.  In microwave safe bowl, melt butter.  Stir in sugar.  Add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture.  Stir in cornmeal, flour, and salt until well blended.  Pour batter into prepared pan.  Bake for 30 to 40 minutes (18-25 for 13×9) or until a toothpick inserted comes out clean.  For stuffing, cool in pan for 10 minutes then turn out on wire rack and cool.  Cut into cubes.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Breads, Yeast Breads

Seed Bread

My family and others request this bread.  Loaded with five different seeds and cracked wheat.  I find most of these seeds in the bulk isle of most grocery stores.

1 cup cracked wheat
1 cup boiling water
1 cup warm water (110°)
1/4 cup sugar
2 pkgs (4½ tsp) dry yeast
2 cups wheat flour
2 eggs, beaten
2 Tbl salt
1/4 cup oil
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/4 cup sesame seeds
1/4 cup poppy seeds
1/4 cup flax seeds
3½ cups white flour

Put cracked wheat in a bowl and pour boiling water over, let soak about 15 minutes.  In mixer (Kitchenaid or similar with bread hook), pour warm water, sprinkle sugar then yeast.  When yeast is foamy, stir in wheat flour, eggs, salt, and oil.  Combine all the seeds in a large bowl and set aside 1/4 cup to sprinkle over top of loaves.  In the large bowl with seeds, stir in presoaked cracked wheat and 1 cup of white flour.  Stir this seed mixture into yeast mixture in the mixer.  Mix in remaining 2½ cups white flour and knead.  Turn dough into oiled bowl, cover and let rise for 1 hour.  Divide dough in half and shape into 2 long loaves and place side by side on baking sheet.  Allow to rise about 30 minutes.  Preheat oven to 375°.  Bake loaves until almost done about 30 minutes. Brush with water or egg white and sprinkle with reserved seeds, continue baking about 5-10 minutes longer.  When the loaves are done, they will make a hollow sound when tapped.  Cool on rack before slicing.