Chocolate Marshmallow Fudge

Today I made Chocolate Marshmallow Fudge!

2C chocolate chips, 6oz milk chocolate, 2oz unsweetened chocolate, 14oz sweetened condensed milk, 1C mini marshmallows

Melt chocolates, stirring constantly until smooth.

Fudge

Remove from heat. Stir in milk, then marshmallows.

Fudge

Spread evenly into foil-lined 8″ square pan. Cool 10 minutes. Cut into squares but do not remove from pan. Chill 1 hour.

Fudge

Sour Cream Coffee Cake

Today we made Sour Cream Coffee Cake!

3C flour, 2t baking soda, 1/4t salt, 1C unsalted butter, 2C sugar, 4 eggs, 2C sour cream, 2t vanilla, 1C sugar, 1T cinnamon

Preheat oven to 350F. Sift dry ingredients except for all sugar and 1T cinnamon. In separate bowl, cream butter and 2C sugar until light and fluffy. Beat in eggs, one at a time. Beat in sour cream and vanilla. Fold in dry ingredients until just blended. Spoon into pan. Mix 1C sugar and cinnamon. sprinkle over cake and swirl knife through batter. Bake 45-50 minutes or until toothpick comes out clean.

Strawberry Cream Cake

Today we made Strawberry Cream Cake!

3 egg whites, 3oz caster sugar, 3oz flour, sifted, 1 1/8t baking powder, 1/8t salt, 2T warm milk, 1T butter, melted, 8oz heavy cream, chilled, 1 1/2C frozen strawberries, thawed and well drained

Preheat oven to 350F.

SCC

Beat egg whites until frothy.

SCC

Beat in sugar until stiff. Fold in melted butter, sifted flour and milk until just blended. Spread into a well-greased springform pan. Bake 15-20 minutes, or until lightly browned. Cool. Slice cake cross-wise to make two layers.

SCC

Whisk cream.

SCC

Whisk in strawberries. Spread half the cream over bottom layer. Add top layer. Spread on remaining cream.

SCC

Lemon Pudding

Today we made Lemon Pudding!

7T butter, 5 eggs, separated, 1/2C lemon juice, 2/3C flour, 2C milk, 1C sugar, 2t lemon zest

Preheat oven to 350F.

Lemon Pudding

Cream butter and sugar until light and fluffy. Beat egg yolks. Then gradually add to butter mixture. Add zest and juice.

Lemon Pudding

Lemon Pudding

Blend well. Add flour and milk. Blend well. In separate bowl, beat whites until stiff but not dry. Fold whites into lemon mixture. Spoon into ramekins. Bake in water bath 40-45 minutes or until lightly browned on top.

Lemon Pudding