Fresh Strawberry Roulade and April's Apron Give-Away Winner

A little known, but much quoted writer, Ernestine Ulmer said, "Life is short. Eat dessert first." Boy, do I know that to be true!  A couple of my other favorite quotes are, "A party without cake is just a meeting," by Julia Child and "Dessert is like a feel-good song and the best ones make you dance," by chef Edward Lee.

Temperatures climbed to 91-degrees here in North Carolina and with fresh strawberries ready for picking, it made me want to make this luscious roulade.  A roulade is a dish rolled and can be either savory with meat or my favorite, pastry (sponge cake).  (Roulade comes from the French word, "rouler" meaning to roll.)   A Buche de Noel, that I make at Christmas, is a great example of a roulade.  The sponge cake recipe is baked in a flat baking pan and when done it is placed on a confectioners' sugar dusted towel and rolled while still warm.  When it cools, you can easily unroll it and fill it with a number of fillings~I chose a mixture of whipped cream/cream cheese and fresh strawberries.

Sponge cake is one of the first of the non-yeasted cakes and one of the first recipes of it appeared in The English Huswife in 1615.  Made with eggs, sugar, flour, melted butter and occasionally baking powder (although I don't use it) is in contrast to the batter cakes made in the United States.  Warming the eggs and sugar together slightly, then beating them until a thick, lemony colored ribbon forms is what will give the sponge its lift.  Victorian sponge, named after Queen Victoria who enjoyed a slice of sponge cake with her afternoon tea, is filled with jam and cream and is usually not iced or decorated.  A very nice cake, not to sweet, but perfect for adding fillings.

Fresh Strawberry Roulade
Sponge Cake:
6T unsalted butter, melted and cooled
2 tsp. vanilla extract
6 large eggs
1 cup granulated sugar
1 cup cake flour
1/4 tsp. salt

Melt the butter over low heat. Remove and stir in the vanilla extract.  Set aside.

Preheat oven to 350F-degrees and line a 12" x 17" baking sheet with parchment paper.

Start a large saucepan on the stove with two-inches of water and bring to a boil.  Lower to a simmer. Place the eggs and sugar in a bowl of a stand mixer, but use a hand-held whisk and whip them together, whisking constantly over the simmering water, just until the temperature on an instant-read thermometer reaches 110F-degrees.  If you don't have an instant-read thermometer, feel the mixture and when you don't feel any grains of sugar, place it on the stand mixer and using the whisk attachment, whip the mixture for 7 to 10 minutes--until ribbons form.

If you're using a hand-held mixer, it will take 4-5 minutes longer.

Sift the flour and salt and add one-half to the egg/sugar mixture.  Use a rubber spatula to fold in the dry ingredients, being careful not to deflate the volume from beating the eggs and sugar.  Once one-half as been completely folded in, add the remaining dry ingredients and fold once more.

Take a scoop of the batter and stir into the cooled butter and vanilla extract mixture. Once the butter is fully incorporated, add to the batter and fold gently into it.  Pour the batter and spread to completely cover the baking sheet.

Bake in the preheated oven for 13 to 15 minutes.  Test with a toothpick in the center; the cake should be a golden brown and pulled away from the sides.

Dust a cotton dish towel with confectioners' sugar and invert the cake on top. Remove the baking parchment paper.  I dusted the top with some more confectioners' sugar and rolled the short side, but you could also roll the lengthwise side.  If you do, you should double the filling!

Allow the sponge to cool completely.

Filling:
2 pints of fresh strawberries (or your choice of berries) rinsed and sliced
1 pkg. (8 oz) cream cheese, at room temperature
1/2 cup granulated sugar
2 cups (1 pint) heavy cream
1 tsp. vanilla extract

In a stand mixer, using the whisk attachment, cream together the cream cheese and sugar.  Scrape down the sides with a rubber spatula.  Turn the mixer on medium and slowly add the heavy cream.  When it's all incorporated, turn the mixer to high and beat until stiff.  Add the vanilla and mix just until mixed in thoroughly.

Carefully unroll the sponge cake and spread with half of the cream cheese/whipped cream mixture.

Sprinkle the fresh berries over the surface (notice I'm leaving about 1-inch all around).

Begin at the short side (or the way you rolled it when it was warm).  Place on a serving platter and use the rest of the cream mixture to spread over the roulade.  Add a few berries down the center to finish.

Chill until ready to serve or as Ernestine Ulmer said, "Life is short--eat dessert first!"  Enjoy!

Trying to keep on schedule, the winner of April's Apron is Roxy from "living from glory to glory."

Email me your address and I will get this apron sent off to you ASAP!

Strawberry Brown Butter Shortbread Bar

I hate to mention, but we have strawberries out here in North Carolina at the Farmer's Market--I bought some on Sunday and decided today what I would do with them.

I love shortbread and even more the flavor of brown butter with its nutty essence, so why not put them together?  This is easy to make up, but it does have a little "wait" time after you brown the butter. The brown butter needs to go in the freezer for about 30 minutes to firm up again (but not freeze!).  These bars would be perfect with afternoon tea or your favorite beverage on the porch...listening to the birds and smelling the clean, fresh air of Spring!

Strawberry Brown Butter Shortbread Bars
1 cup (2 sticks) of cold unsalted butter, browned
1 pint Strawberries
1 cup granulated sugar
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. freshly grated nutmeg
1/8 tsp. cardamon
2 1/4 cups King Arthur all-purpose flour
1 large egg

Butter a 9" x 13" baking pan.  I happen to use a Springform version which makes removing the bars very easy!

In a sauce pan on medium heat, melt the butter.  Lower the heat and continue cooking until the butter foams.  This takes 7 to 10 minutes.  Stir the butter to make sure the "browned bits" get incorporated.  Remove from the heat and pour into a small, shallow dish.

Place this mixture into the freezer for 30 minutes.  It should be firm, but not frozen. In the meantime while the butter is setting, wash and cut the strawberries into 1/2-inch pieces.  You should have about 4 cups.

Preheat oven to 375F-degrees.  Sprinkle about 3 tablespoons of granulated sugar on the berries so they will macerate.  In a large bowl, measure the dry ingredients and whisk together.  When the butter is set firm, add pieces to the dry ingredients and use a pastry cutter (or two knives) to cut the butter into the mixture.

 Once the mixture resembles crumbs, add the egg to it and stir to combine.  It will still appear "dry".  Spoon about three-quarters of the crumbs into the prepared baking dish and press down slightly.  Use a slotted spoon to distribute the strawberries over the shortbread base.

Finally, sprinkle the top of the strawberries with the remaining one-quarter of the crumbs.

Bake in the preheated oven for 30 minutes.  Remove and transfer to a rack to cool for 10 minutes.  Use a flat spatula to go around the edges and make sure nothing has stuck to the sides of the baking dish.  Cool completely, then cut into bars.  Makes 24 bars.

These shortbread bars are full of flavor and I can imagine trying other fruits too.  Enjoy!

Strawberry Swirl Pound Cake & July's Give-Away Apron

While I was grocery shopping last week, I came across a curious looking product in the produce section...near the berries, Glaze for Strawberries.

I imagine it is meant for glazing fresh fruit pies, but as my mind goes, I thought it would be perfect swirled through my favorite cake--pound cake.

Dating back to the early 1700s in Northern England, a pound cake refers to any recipe that has a ratio of 1:1:1:1; butter, sugar, eggs and flour.  I know, all too well, it's a staple in the South and can be dressed up in a number of ways, grilled, or broken up as a base in Trifle.  My mother and I chose pound cakes for wedding and anniversary cakes for it's denseness and ability to freeze well when making up multiple layers prior to the big date; a big plus considering we didn't have a "walk-in" refrigerator like most bakeries:-D

Strawberry Swirl Pound Cake
1 1/2 cups (3 sticks) unsalted butter, at room temperature
3 cups granulated sugar
1-8oz pkg. cream cheese
6 large eggs
1 tsp. vanilla extract
1 tsp. almond extract
3 cups King Arthur all-purpose flour
1/2 tsp. salt
2/3 cup (approx. 12 tsps.) Glaze for Strawberries

Preheat oven to 325F-degrees.  Grease and flour (or use a baking spray with both in it) a 12-cup Bundt pan.

In a stand mixer, using the paddle attachment, cream the butter well.  Gradually add the sugar while the mixer is running.  Scrape down sides, as needed, with a rubber spatula.

Add the eggs, one at a time, beating well after each addition, scraping down the sides once more.  Add the flavorings and mix again.

Add the flour and salt and beat until combine, then, on medium speed beat 1 minute more.  Measure the batter in thirds--I use a large scoop to do this.

 Smooth the batter with a small off-set spatula, then, add 6 tsp. Strawberry Glaze.

Use a long wooden skewer or kitchen knife to swirl the glaze through the batter.

Repeat with another layer of batter and 6 more tsp. of glaze.  Finally, add the last 1/3 of the batter to cover.

Bake in the preheated oven 1 hour 15 minutes to 1 hour 30 minutes, checking by inserting a wooden skewer in the center and making sure it comes out cleanly.  Cool cake completely before slicing...something I didn't do and as you can see, compressed the bottom a bit:-(

I love the bright strawberry swirl and all this pound cake needed was a dusting of confectioners' sugar and some fresh strawberries (macerated with a little sugar) to top it off. Enjoy!

Summer is definitely upon us and getting use to humidity is something I'm trying to do!  I couldn't help remembering the wonderful times spent on the Chesapeake Bay to cool off on my dad's sailboat--Rhianna. My dad name her for the Irish green-eyed witch (nymph) and my girls loved to
 sit on the side and ask "Granddad" to tilt the boat so their feet would go into the water!

To be eligible for this beauty, simply comment on any of the posts this month.  Good luck!

Strawberry~Lemon Cream Bar

It's officially summer and all the fresh fruits abound; strawberries, blueberries, blackberries and in a week, peaches.  I preserved 24 jars of strawberry jam a few weeks ago and when I spied this recipe in The Baking Sheet, I knew I would have to try it.

I love jam bars and it was for sure one of Kelly's favorite.  I've made her recipe several times, but this one intrigued me with the addition of a "cream" center and tartness of the lemon.

My Grandpa Frank grew strawberries, so we always had fresh ones to pick when I was growing up, but when the patch was gone my mom and I would pick at a farm nearby to ensure we'd have jars of jam for the winter.  I love to pick fresh fruit and have found a farm here to "feed my addiction!" 

Strawberry~Lemon Cream Bars
Crust:
1 cup old-fashioned rolled oats
1 cup King Arthur all-purpose flour
3/4 cup firmly packed light brown sugar
1/2 cup unsweetened shredded coconut
1/2 cup chopped walnuts
1/4 cup dried strawberry bits, optional
1 tsp. baking powder
1/4 tsp. salt
Zest of 1 lemon
1/2 cup (1 stick) unsalted butter, melted

Preheat oven to 350F-degrees.  Grease a 9"-square pan and line the bottom with parchment paper.

In a large bowl, combine all the ingredients, except the butter and mix well.  Pour the melted butter over and mix until distributed evenly.  Press half of the mixture into the prepared pan firmly and evenly.

Filling:
1-14oz can sweetened condensed milk
Zest of 1 lemon
1/4 cup lemon juice
1/2 cup strawberry jam
2 T Pie Filling Enhancer

Whisk together the ingredients until slightly thickened.  Pour the filling over the crust and smooth with a spoon.  

Sprinkle the remaining half of the oat mixture over the filling, pressing down lightly.  

 Bake for 22 to 25 minutes, until the top is golden brown.  Remove from the oven and cool completely in the pan.  Run a table knife along the edges of the pan and use the edges of the parchment to remove it from the pan (I used my spring form pan).  Cut the bars into 2" x 2" bars.  Yields 16 bars.

It's a lazy day...oh, I have things to do, but I chose to bake after a marathon day of sewing yesterday. I even tuckered out Rosie!

Enjoy summer days!
 
 
 

Strawberry Shortcake Cupcakes with Boiled Flour Icing

One of the many things I learned from my mother was how to substitute ingredients.  After my dad retired from the Navy and they built our home on three acres my grandparents had given them, grocery stores were not that close and the commissary was almost 30 minutes away.  I know that doesn't seem far in today's standards, but when you have a large family and only one car...you might as well "forget about it!"

The first time my mother made up a batch of "boiled flour" icing was because there wasn't enough confectioners' sugar and she had planned to frost a cake she made for my dad.  I was amazed at how much I loved this icing.  I can only say, it reminds me of an Italian buttercream with half the butter!

Now, for the strawberry shortcake idea...that came from Ari, who thought it would be a great dessert for PopPop's "Father's Day."  When I asked him if he wanted a biscuit cake or a vanilla cake, he answered, "Vanilla!!"  So, we decided to make them into cupcakes...because who doesn't like a cupcake.

Strawberry Shortcake Cupcakes with Boiled Flour Icing
1/2 cup (1 stick) unsalted butter, at room temperature
4 oz. cream cheese
1 1/2 cups granulated sugar
3 large eggs
1 T Vanilla extract
2 cups King Arthur all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup milk

Preheat oven to 350F-degree. Line a 12-cup + a 6-cup muffin pan with 18 cupcake liners and set aside.
In a stand mixer, using the paddle attachment, cream the butter and cream cheese together.  Scrape down the sides of the bowl.  Add the sugar and beat until fluffy.  Add the eggs, one at a time, scraping the sides of the bowl as needed.  Add the vanilla.

Whisk the dry ingredients and add to the batter, alternatively with the milk.  Beat one minute more, then scoop the batter into the prepared baking cups, two-thirds full.  Bake in the preheated oven, 18 to 20 minutes.

In Mimi's house...licking is permissable!! 

Allow the cupcakes to cool about 10 minutes before transferring them to a rack to cool completely.

Boiled Flour Icing
5 T King Arthur all-purpose flour
1 cup milk

Whisk the flour slowly into the milk and cook over medium heat, stirring constantly, until it thickens and forms a ball.  Remove to a bowl, cover with plastic wrap and cool about 30 minutes in the refrigerator.

1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 tsp. vanilla or as I used 3 T Strawberry Syrup

In a stand mixer, using the whisk attachment, cream the butter and sugar.  Add the vanilla or Strawberry syrup and whisk again.  Add the cooled flour/milk mixture and whisk until the icing comes together.  Additionally, you can add 2 to 3 drops of red food coloring for appearance.

To assemble:
Use an apple corer to remove a "plug" from the cupcake.  Fill with homemade strawberry jam.

I like to add a part of the "plug" over the jam before frosting it.  Fill a piping bag with the icing and swirl some on top.

Ari helped and didn't do too bad a job with a little help from Me holding the other end so he pushed the icing out the right side.

For serving, I cut strawberries in half, sprinkle with a little sugar, and Brulee them.

Wishing all the dads a happy day; my guys are chilling out--Enjoy! 

Strawberry Profiterole & May's Apron Winner...

Can you believe June is here!  I'm still in disbelief, but when I ventured to our Redmond Farmer's Market on Saturday, there were the first Western Washington Strawberries from Mount Vernon.  It is June:-D

My grandparents grew strawberries, but after my grandma passed away in 1973, my grandpa lost interest in maintaining the patch, so my mom and I would go pick at a local farm to make jam and the ever popular strawberry shortcakes everyone loved.  Shortcake is a dessert, made in the style of a sweet biscuit, that has been part of the American table since the 20th century.  I think I've done just about everything as a "base;" sweet biscuits, angel food cake, pound cake, and today, pate choux (cream puffs).

Profiteroles are a French dessert, dating back to the 16th century, but the ones we're familiar with are from the 19th century.  Typically cream puffs are filled with whipped cream or a pastry cream; the addition of ice cream is totally American and that's what I decided to fill mine with today.

In addition, I don't want to get too far behind with the Give-Away Apron (as I did for April's winner), so congratulations to Kat from Love and Ladybug Hugs.  Please email me your address so I can send the apron off to you!  June's will be up tomorrow!

Strawberry Profiterole
Pate Choux (Cream Puffs)
1/2 cup water
1/2 cup milk
1/2 cup butter (1 stick) cut into pieces
1 cup King Arthur all-purpose flour
1 tsp. sugar
1/2 tsp. salt
4 large eggs

1 egg + 1 T water for egg wash

Preheat oven to 350F-degrees and line a baking sheet with parchment paper.

In a saucepan over medium heat, add the water, milk, butter, sugar and salt and bring to a boil.  Add the flour, all at once and stir with a wooden spoon until it is completely absorbed by the wet ingredients.

Transfer to a stand mixer, using the paddle attachment or a large bowl using a hand mixer.  Beat the flour mixer a few minutes to help cool it down, then, add the eggs, one at a time, beating well after each addition.

Continue mixing until ribbons of dough form.  Transfer this mixture to a piping bag with a #803 tip.  Pipe mounds onto a parchment-lined baking sheet.  Use a pastry brush, dipped in the egg wash to smooth any "points."

Bake for 25-28 minutes, until golden brown.  Remove from the oven and allow to cool completely.

While the cream puffs are cooling, slice strawberries (the amount will be determined by how many desserts you are making)--It was just my hubby and I, so I sliced 1 pint of berries and used 1/3 cup of fine sugar to sprinkle over and macerate.

To assemble, slice the cream puff in half, horizontally--notice that the cream puff is hallow and makes the perfect vessel for a big scoop of your favorite ice cream.  

I chose Tillamook's Oregon Strawberry, keeping the flavors in the Pacific Northwest!

Summer is just around the corner and certainly these strawberries are a sure sign. Enjoy!