… from the Perspectives’ KitchenHow you doin’? Here’s a wonderful refreshing springtime dessert recipe that is very easy to make and fabulously indulgent to eat. The lemon bar (sometimes called lemon squares) is a popular dessert combining two British favorites consisting of a thin shortbread crust and a lemon curd filling. The first widely published lemon bar recipe was printed in the Chicago Daily Tribune on August 27, 1962, submitted by Eleanor Mickelson. However, moms seem to have been making these for their family’s years earlier as similar recipes were in earlier community cookbooks or smaller local newspapers. As noted earlier, there are two basic elements to a lemon bar—lemon curd and shortbread—each with their own unique history. Lemon curd dates back to 19th century England. However, early lemon curd was different than the lemon curd used today, such as in lemon bars. Instead, it consisted of acidic cream that formed curds and then was drained through a cheesecloth to separate out the whey. Shortbread is good old shortbread which originated in Scotland as far back as the 12th century. In my recipe you will find the best of the old and the new which makes this recipe as easy as pie,—well actually, it’s easier than pie. Prep time: 15 minutes Bake time: 45 minutes Cool time: 15 minutes Ingredients For the shortbread crust 1-1/2 cups all-purpose flour 2/3 cup confectioners' sugar 3/4 cup unsalted butter, softened For the lemon curd filling 3 large eggs 1-1/2 cups granulated sugar 3 tablespoons all-purpose flour 1/4 cup lemon juice (fresh squeezed lemon juice is best) 1 teaspoon lemon zest 1/3 cup confectioners' sugar for decoration Directions
ChefSecrets: When fresh Meyer Lemons or Key Limes are available, change up this classic with the flavors of different citrus fruits. Quip of the Day--to make you laugh and pucker at the same time: How did two married lemons meet? One lemon met another and the zest is history. ------------------------------------------- Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross. #Dessert #Baking #Shortbread #LemonCurd #TartLemonBars #Lemons #Limes #KeyLimes #MeyerLemons #Springtime #2024 #T2T #URM #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024
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…from the Perspectives’ Ovenow you doin’? I am constantly asked, do you put coffee in a coffee cake recipe? The answer is not necessarily. While some early versions of coffee cake did contain coffee, this snack cake is meant to be an accompaniment, not a cake full of caffeine. Most have simple sugar and cinnamon fillings, with variations using chocolate, nuts, fruit and cream cheese to complement the delicate flavor of the cake. Nothing goes better with a steaming cup of “joe” than a perfectly spiced slice of coffee cake. The enticing aroma, ribbons of sugar and cinnamon filling, and traditional crumb topping make it a treat at breakfast, a midday indulgence or a midnight snack. Coffee cakes are synonymous with casual dining and, best of all, they don't require any of the fuss of frosted, labor-intensive cakes. Coffee cakes can be baked with just a few pantry staples. What a great way to start the day! Coffee cake, or Kaffekuchen, is a single layer cake with a sweet, sugar-cinnamon-layer of--and topped with--a streusel made from flour, butter and sugar. Both yeast and baking powder can be used to give lift to coffee cakes, with some versions presented as a braided ring or lattice-style like a babka. Coffee cakes became popular soon after coffee was introduced to Europe in the 17th century. German, Dutch, and Scandinavian communities began to pair spiced sweet breads with the new world beverage. A ritual called kaffeeklatsch emerged, where people would gather for caffeine, sugar and neighborhood gossip. These groups continued their coffeehouse traditions when they came to America. As coffee became more prevalent in the U.S. and more affordable to all, coffee cakes became a treat for Americans both wealthy and working-class. By the late 1800's, several coffee cake recipes made their way into American cookbooks, boosting the popularity of the humble dessert even higher. Coffee cakes use basic pantry ingredients like flour, brown and granulated sugar, and baking powder to create a basic recipe. Many recipes call for milk or sour cream to maximize moisture and to create a perfect texture. No need to frost or glaze (but you can sugar glaze, if desired). The thick buttery streusel topping acts as delicious baked-on finish. Simply combine cake ingredients, then top with the streusel crumbs for a delightfully crisp layer. Coffee cakes are budget-friendly, totally customizable, and great for making ahead. Make your own luscious, shareable cake with this tasty recipe. Prep time: 25 minutes Bake time: 35 minutes Yield: 10 to 12 servings Ingredients For the streusel topping 1 cup brown sugar 4 tablespoons all-purpose flour 4 teaspoons ground cinnamon 1/2 cup chopped pecans 1-1/2 teaspoons almond extract 5 tablespoons butter, melted For the coffee cake batter 3/4 cup granulated sugar 1/3 cup butter 2 large eggs 1/2 cup half-and-half 2 teaspoons pure vanilla extract 1-1/2 cups all-purpose flour 2-1/2 teaspoons baking powder 1/2 teaspoon salt Directions To make the streusel topping
To make the coffee cake batter
ChefSecret: I prefer a nice thick, crisp streusel topping. If you prefer more cake with a lighter topping, cut the streusel recipe in half. Quip of the Day: The best way to teach your kids about taxes is to reward them with a slice of warm coffee cake after finishing a chore, then taking 30% of their cake and eating it yourself. ------------------------------------------- Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross. #Baking #CoffeeCake #Coffee #Treat #Dessert #Brunch #Breakfast #BrunchCake #MidnightSnack #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 …from the Perspectives’ KitchenHow you doin’? There was a time before Door Dash and Grub Hub when food was delivered to homes in America by the milkman. In Los Angeles it was Arden Farms and Adora Dairies. In Milwaukee, Wisconsin (the Dairy State) it was Golden Guernsey Dairy. Joan found some of her mother’s receipts from 1969 and they all had recipes on the back.
As I browsed through some of the recipes the receipts themselves showed how much prices have risen since the 60’s—a pint of cottage cheese 43¢, 1 dozen eggs 55¢ and a half gallon of premium ice cream $1.98. With prices like that, families and restaurants were cooking and baking with more fresh dairy ingredients. One of my favorite legacy recipes is this Old-Fashioned Diner Cream Pie. I got this particular recipe idea from Gaby’s Coffee Shop in LA (I used to love their cream pie) and Golden Guernsey. After a couple of tests, I finally got it right—it passed the Joan test. Now, turn on your time machine and let me take your taste buds back to 1968. Prep time: 15 minutes Bake time: 1 hour+ Cool time: 45 minutes Ingredients 1 (9 inch) pie shell 1 cup granulated sugar 1 large egg 1/2 cup half-and-half 3 tablespoons all-purpose flour 2 cups heavy whipping cream 2 tablespoons melted butter 1 teaspoon pure vanilla extract 1/2 teaspoon ground cinnamon Directions (just 5 easy steps)
ChefSecret: The technique is simple, just beat the hell out of the ingredients and watch your baking time. One hour usually does it. Quip of the Day: Q. What did the pie say to the Russian soldiers? A. “I come in piece.” Do you have a question or comment? Send your favorite recipes, pictures or thoughts to ed@perspectives-la.com. Recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross. #Dessert #Pie #CreamPie #DinerCreamPie #2024 #T2T #URM #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 …from the Perspectives’ Kitchen How you doin’? If you’re a chocoholic here’s a treat to keep your craving at bay. Deep, dark, chocolate infused with liqueur and whipped into a mousse that is at once lush and decadent and unbelievably light. And it is ready to serve in about 2-1/2 hours! Chocolate Pots are one of life’s sublime delights and though you may choose not to share it—it is the perfect dessert for celebrating the people you love because it looks just as fancy and splendid as it tastes—but it’s very easy to make. We serve ours with a little pile of raspberries on the top. They provide a fresh sweet-tart note to complement all that dreamy creaminess and they look so pretty on top of the chocolate. Prep time: 10 minutes Cook time: 10 minutes Chill time: 2+ hours Yield: 4 servings Ingredients 6 ounces semisweet chocolate, chopped (I prefer Guittard chocolate) 1 large egg 2 tablespoons granulated sugar 2 teaspoons Chambord Black Raspberry Liqueur 3/4 cup nonfat milk 1 pint fresh raspberries Directions
ChefSecret: This simple chocolate pot can be made with boysenberries, strawberries or even pitted cherries. Quip of the Day: All you need is love. But a little chocolate now and then doesn't hurt. ------------------------------------------- Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross. #Dessert #RaspberryChocolatePots #GuittardChocolate #ChambordBlackRaspberryLiqueur #ChocolateDessert #2024 #T2T #URM #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 …from the Perspectives' KitchenHow you doin”? Let’s celebrate the Irish this Saint Paddy’s Day with my moist Irish Whisky Mint-Chocolate Cake recipe. You’ll really love it so keep the recipe handy for Easter, Mother’s Day or any time of year that needs a little extra sweetness! The rich chocolate cake and chocolate glaze surround the refreshing mint cream center giving this decadent dessert a cool surprise. Cut the cake into individual squares and serve at parties or as a refreshing after-dinner dessert. You’ll love the chocolate, light whisky and mint flavor thrills in this delicious recipe that tastes like a little bite of Irish heaven. Prep time: 25 minutes Bake time: 30 minutes Yields: 24 servings Cool time: 1 hour Chill time: 2 hours Ingredients 1-1/2 cups butter (3 sticks), plus 6 tablespoons, divided 2 cups granulated sugar 2 teaspoons pure vanilla extract 1 tablespoon Irish Whisky 4 large eggs 1 cup all-purpose flour 3/4 cup unsweetened cocoa 1/2 teaspoon baking powder 2-2/3 cups confectioner’s sugar 1 tablespoon water, plus 1 teaspoon 1 teaspoon mint extract 4 drops green food color 1 cup semi-sweet chocolate chips Directions For the cake
For the cream center and topping
ChefSecrets: Feel free to eliminate the vanilla extract and add another tablespoon of Irish whisky. Quip of the Day: Too much of anything is bad, but too much of good whisky is barely enough. …Mark Twain ------------------------------------------- Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America. #Baking #Dessert #IrishWhiskyMintChocolateCake #IrishWhisky #StPaddysDay #ChocolateCake #MintCream #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, LLC, 2024 |
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