Mixed Berry Bubble-Up Cobbler

Mixed. Berry 'Bubble Up' Cobbler - My Yellow Farmhouse

I named this recipe ‘Mixed Berry Bubble Up Cobbler’ because the batter ‘bubbles up’ from the bottom to surround the berries in yumminess.

Another great thing about this cobbler is the buttery flour, sugar & cinnamon topping!

I decided upon a mixture of blueberries, raspberries and blackberries, but you can use any mixture you chose,  If you’re really lucky, you just might have some berry bushes in your own backyard. Or have a neighbor who has so many berries ripening at once they tell you to pick all you want, like my neighbor used to do when we lived in Quebec!

Need a take-along dessert for picnics or barbecues?  This cobbler is just the thing,  (Be prepared for people asking you for the recipe.)  Enjoy!

Here I was thinking my name for this recipe was SO original… until I went online and found tons and tons of recipes with the same name!!   ; o )   

INGREDIENTS

  • 1 cup flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup softened butter
  • 1/2 cup sugar
  • 1 egg
  • 1 cup milk
  • 1 tsp vanilla
  • Mixed berries – 18 oz  (by weight)  blueberries, blackberries & raspberries
  • 1/2 cup sugar
  • 1/4 cup flour
  • 1/2 tsp cinnamon
  • 3 Tb softened butter

DIRECTIONS

Oven at 375 F        Butter a 2 1/2 quart casserole dish        Bake for 1 hour

In a small bowl combine 1 cup flour, 1 1/2 tsp baking powder and 1/4 tsp salt.  Set aside.

In a medium bowl beat together 1/2 cup butter and 1/2 cup sugar until fluffy.  Add 1 egg, 1 cup milk and 1 tsp vanilla – beat until combined.  Add dry ingredients – beat until just combined. Pour batter into a 2 1/2 buttered quart casserole dish.  Spread berries evenly over batter.

Mix together 1/2 cup sugar, 1/4 cup flour, 1/2 tsp cinnamon and 3 Tb softened butter using two knives until mixture is crumbly. Sprinkle over berries.

Bake 1 hour at 375F.  Let cool on a rack for about 15 minutes.  Serve with a scoop of ice cream or some whipped cream  Enjoy!

 

 

Upside Down Cherry Almond Cake

Upside Down Cherry Almond Cake - My Yellow Farmhouse.com

Recipe features a dense German-Style cake which can also be used for Strawberry Shortcake!

As always, I couldn’t wait to finish my photos so I could cut myself a rather huge piece of this cake, loaded with an equally huge amount of whipped cream!!  I highly suggest you do the same… or place a very large scope of vanilla ice cream on top, especially while the cake is still warm!

INGREDIENTS

  • 1 (21 oz). can  cherry pie filling    ++  I like Comstock
  • ¼ cup sliced almonds
  • ¼ cup softened butter
  • 1/3 cup sugar
  • 2 large eggs
  • 1/2 tsp. almond flavoring
  • 1½ cups flour
  • 2 tsp. baking powder
  • 1/8 tsp. salt
  • 5 Tbs. milk

DIRECTIONS

As I mention at the top of this post, this is a very dense cake which would also be excellent for Strawberry Shortcake etc.

 9” round cake pan, buttered    Oven at 375F       Bake for 20 – 25  minutes

Mix cherry pie filling with ¼ cup sliced almonds in a small bowl. Pour into buttered cake pan.  Set aside.

With mixer on medium, cream 1/4 cup softened butter and 1/3 cup sugar a few minutes until fluffy.  Add 2 large eggs and 1/3 tsp. almond flavoring. Beat for about a minute until well mixed.  Add 4 Tbs. milk, 1½ cups flour, 2 tsp. baking powder and 1/8 tsp.salt.  Start beating with mixer on low, then finish mixing on medium until just blended. ++ Remember to occasionally scrape sides of bowl.

Spoon cake batter over cherries and almonds. (Batter will be thick.) Using a large spoon, drop batter over cherries and almonds.  Spread batter gently with a knife.

Bake at 375F for 20 – 25 minutes, or until toothpick inserted in the center of the cake comes out clean.  ++ No toothpicks? Use a small sharp knife.

Once cake comes out of the oven, place a serving plate on top and – remembering to use pot holders – quickly tip cake over.

A good amount of the cherries & sliced almonds might remain in the pan. Not to worry…. just scope it out with a large spoon and spread on top of the cake.         Enjoy!!

Here’s the recipe which inspired my Upside Down Cherry Almond Cake

https://www.sunnycovechef.com/home/german-cherry-or-apple-cake

German Apple cake

 

Moist and Light Honey Pecan Wholewheat Bread – Bread Maker Version

moist-and-delicious-honey-and-pecan-whole-wheat-bread-breadmachine-versiion-2

The dough for Moist and Light Honey Pecan Wholewheat Bread, as it was being kneaded in my bread maker, looked super sticky.  I added two tablespoons of white flour and was tempted to add more. I’m glad I didn’t.  This bread cooked up beautifully with a moist and light texture.  Nothing ‘cardboard’ about it, unlike some wholewheat breads.  ++  Recipe does include some all purpose white flour.

A recent blood test showed I have a touch of hypoglycemia which means I need to eat protein with every meal – and watch my carbs.  So, I believe the carbs I do eat should be healthy – healthy and delicious of course!!  (Of course, I’ll still be eating desserts… I just can’t over indulge.)

++  About that bit of ‘Extra Flour’.  When making bread dough, the amount of flour needed can vary depending upon the humidity of the flour etc.  If the dough looks more like glue than dough, add a tablespoon or so of flour.  After the bread maker kneads for awhile, the dough should come away from the sides and form a ball. If it doesn’t, add another tablespoon of flour.  There’s NO way you can screw it up!

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  ++  Loaf Ready in About 4 1/2 hours  ++

 

 2-LB. Loaf       ++  For 1 1/2-LB. Loaf…. continue scrolling down

            ADD INGREDIENTS TO BREAD MAKER IN THE FOLLOWING ORDER

  • 1 1/3 cups milk
  • 1/4 cup water
  • 2 Tbs. honey  ++  Or sugar
  • 4 tsp. butter
  • 2 cups whole wheat flour
  • 2 cups white bread flour
  • 1 tsp. salt
  • 1 1/4 tsp. active dry yeast/bread maker yeast
  • 1/4 cup chopped pecans   ++  If your bread maker alerts you when to add ‘extras’, add pecans then. If not, add nuts after dough has been kneaded for about 10 minutes.

++  Want to add chia seeds, flax seeds etc.?  Just remove an equal amount of flour from the recipe

Set bread maker cycle to ‘GRAIN’ if possible.  Otherwise, set bread maker cycle to ‘BASIC’.  It doesn’t get much easier than that!  ; o )  Enjoy!

– – – – – – – – –

1 1/2 Lb. Loaf

++  About that bit of ‘Extra Flour’.  When making bread dough, the amount of flour needed can vary depending upon the humidity of the flour etc.  If the dough looks more like glue than dough, add a tablespoon or so of flour.  After the bread maker kneads for awhile, the dough should come away from the sides and form a ball. If it doesn’t, add another tablespoon of flour.  There’s NO way you can screw it up!

ADD INGREDIENTS TO BREAD MAKER IN THE FOLLOWING ORDER

  • 1 cup milk
  • 3 Tbs. water
  • 4 tsp. honey  ++  Or sugar
  • 1 Tbs. butter
  • 1 1/2 cups whole wheat flour
  • 1 1/2 cups white bread flour
  • 3/4 tsp. salt
  • 1 tsp. active dry yeast/bread maker yeast
  • 3 Tbs. chopped pecans   ++  If your bread maker alerts you when to add ‘extras’, add pecans then. If not, add nuts after dough has been kneaded for about 10 minutes.

++  Want to add chia seeds, flax seeds etc.?  Just remove an equal amount of flour from the recipe

Set bread maker cycle to ‘GRAIN’ if possible.  Otherwise, set bread maker cycle to ‘BASIC’.  It doesn’t get much easier than that!  ; o )  Enjoy!

 

++ Recipe adapted from Better Homes and Gardens ‘The Complete Guide to Bread Machine Baking’ – 1999.

 

 

Chocolate and Pistachio Swirl Cake

How the chocolate layer goes from the top to the bottom is a mystery to me!!

A dear friend of mine shared this recipe with me back in the 80s, when bundt cakes were the ‘in thing’.  Chocolate and Pistachio Swirl Cake  baked in a bundt pan does make a beautiful presentation, but I wanted something to bring to a Fourth of July picnic that could be eaten ‘out of hand’, so I went for the good old 13′ x 9′ pan and cut the cake into squares.

Because Chocolate and Pistachio Swirl Cake is prepared with a boxed cake mix, it’s really quick to put together. Once the cake was cooled and cut into squares, a little dusting of confectionery (icing) sugar was all that was needed and off I went to the barbecue.

3 - Chocolate and - Pistachio and  Swirl Cake - myfarmhouse.com

new type bundt cake pan
In case you’ve never heard of a bundt pan – here’s an example.

We had a wonderful time the Fourth of July at my cousin’s home on Lake George (Massachusetts), which a small lake and not the big, big Lake George in New York State.  And everyone very much liked what I brought for dessert!

Fourth of July - David's - 2016
Lake George, Massachusetts (USA)  Don’t you just LOVE having friends/family who live on the water AND who own a boat??!!

small red heart

Oven at 350F      

++  13″ x 9″ pan  (buttered & floured) – bake for 35 – 40 mins. 

++ bundt pan (buttered & floured) – bake for 55 – 60 mins.

++  Cake is cooked when it pulls away from the sides of the pan – and when a sharp knife (or toothpick) inserted in the middle comes out clean

INGREDIENTS

  • 1 yellow cake mix
  • 1 package instant pistachio pudding
  • 1/2 cup orange juice
  • 1/2 cup water
  • 1/3 cup oil
  • 4 eggs
  • 3/4 cup chocolate syrup  ++  I use Hershey’s.  Be sure not to buy thick fudge topping.  You want the chocolate syrup used to make chocolate milk.

METHOD

In a large bowl beat yellow cake mix, 1 package instant pistachio pudding, 1/2 cup orange juice, 1/2 cup water, 1/3 cup oil and 4 eggs for two minutes on medium speed.  Pour half the batter into buttered and floured pan.

++  To ‘flour a pan’, put some flour into the buttered pan.  Shake the pan around so that the butter is totally covered with a light coating of flour.  Turn the pan upside and hit the bottom of the pan so the extra flour falls out. 

Mix remaining batter with 3/4 cup chocolate syrup.  Pour batter on top of the pistachio layer.

Bake for 37 – 40 minutes (or so) if using a 13″ x 9″ pan.  (Oven temperatures vary.)

Bake 55 – 60 minutes (or so) if using a bundt pan.  (Oven temperatures vary.)

Allow cake to cool – in the pan – on a cake rack for 20 – 30 minutes.  ++  Allowing  the cake to cool thoroughly makes it easier to cut because this cake is very moist.

++  Here’s a trick to get that ‘dusting’ of confectionery sugar (icing) sugar on prettily – use a small strainer.  

small strainer
Photo courtesy of WebstaurantStore

3 - Chocolate and - Pistachio and  Swirl Cake - myfarmhouse.com

Big, Fat, Fluffy Southern Style Biscuits – Prepared Two Ways!

USE - Southern-Style Biscuits No. 2 - myyellowfarmhouse.com
Makes 11 – 12 yummy biscuits!

This Massachusetts Yankee (of French Canadian descent) has been searching for a long, long time for a really good recipe for Southern Style Biscuits. I’m talking biscuits that are soft and flaky inside, with a slightly crunchy, buttery top.

Believe me, I’ve prepared enough ‘so so’ biscuits to know when I’ve finally found a great recipe – and, actually I found (and adapted just a bit) two excellent recipes! To quote a series of books – these recipes could be called ‘Southern Style Biscuits for Dummies’!

++ In true ‘Cecile Style’, the first time I prepared the 2nd biscuit recipe I didn’t have any vinegar.  So I substituted ‘Newman’s Own Balsamic Vinaigrette Dressing’.  And, how about this, the biscuits were wonderful !

Quick Story About My Cast Iron Skillet.

We usually went camping for our vacations when I was a child…. that is, when we actually went on a vacation.  (I grew up during the 1950s in a working class neighborhood.)  During one of those trips we woke up to find our cast iron skillet missing.

My Old Cast Iron Skillet - myyellowfarmhouse.com

My father followed the trail of the raccoon who had absconded with it.  At the end of the trail he found not only our cast iron skillet but another one as well, which he brought back.  And that’s the story of the cast iron skillet I use today – – which is the one my father found in the woods laying along side ours!

TIPS !!

Learn from my mistakes…..  1. Make sure the butter is super cold  2.  Ignore directions telling you to ‘ cut slivers of butter with a potato peeler’ … simply because the butter is far too warm (from your hands) by the time you’re done  3.  Cut the butter into the flour, baking powder, salt mixture quickly. If there’s tiny hunks of butter, so much the better.   4.  Keep the kneading down to a minimum.  The more you knead, the softer the dough  gets as the butter warms up.  5.  The VERY best way to bake Southern Style Biscuits is in a cast iron skillet.  I tried… several times… using a cookie sheet but I just wasn’t happy with the results.

biscuit cutter
Biscuit Cutter
pastry blender
Pastry Blend

 

 Biscuit Recipe No. 1 – ‘Southern Style Baking Powder Biscuits’

INGREDIENTS                     Yield = 11 – 12 biscuits

  • 2 cups flour
  • 1 tsp. salt
  • 1 tsp. sugar
  • 1 Tbs. baking powder
  • 1/2 cup (1 stick) butter, chilled
  • 3/4 cup milk  ++ At least 2%
  • ++ butter for greasing cast iron skillet – and for brushing on top of uncooked biscuits.

METHOD                 Preheat oven to 425 (F)           Butter a  cast iron skillet      

++  I used a 10″ cast iron skillet but a 12″ will work just as well !!    

In a medium bowl mix 2 cups flour, 1 tsp salt, 1 tsp sugar & 1 Tbs. baking powder.  Cut in 1/2 cup (1 stick) chilled butter, either with your fingers, a pastry blender or two table knives.  Mix milk (at least 2%) into flour mixture until just combined.

Turn dough out onto a floured surface.  I have a dish towel (tea towel) I use just for this. I shake it out after each use and put it away until the next time.  Knead dough very briefly… perhaps 30 – 40 seconds.

Pat down the dough using your fingers to form an 8″ circle.  Cut with 2 1/2″ biscuit cutter – or a glass of similar size.  Place biscuits around the edges of a buttered 9 1/2″ to 10″ cast iron skillet, then add others in the middle. (For this recipe, you should have three biscuits in the middle.)  Brush tops with melted butter.

Bake 18 – 20 minutes.  (Mine were ready in 18 minutes.)  To check for doneness, insert a knife or toothpick in the middle biscuits.  No dough should stick.  Let biscuits cool for a few minutes… that is… IF YOU CAN !!  Enjoy!!

 Biscuit Recipe No 2 – ‘Southern Style Biscuits’  

Recipe includes vinegar, baking powder & baking soda.

But…. if you have buttermilk.. or dried buttermilk, as shown below, then skip the vinegar!

 

No buttermilk?  This is a great product.  Just remember to refrigerate after opening!

SACO Cultured - DRIED - Buttermilk -

USE -Southern-Style Biscuits No. 1 - myyellowfarmhouse.com

USE - Southern-Style Biscuits No 1 - myyellowfarmhouse.com (2)
Makes 11 – 12 yummy biscuits!

INGREDIENTS               Yield = 11 – 12 biscuits

  • 2 cups all-purpose flour
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 Tbs. white sugar
  • 1/2 cup (1 stick) butter, chilled
  • 1 Tbs. vinegar – plus enough milk (at least 2%) to make 3/4 cup
  •   ++ OR 3/4 cup buttermilk    
  •   ++ OR 3/4 cup 2% milk & add I Tbs. dried buttermilk to dry ingredients
  • butter for greasing cast iron skillet – and for brushing on top of uncooked biscuits.

 

METHOD              Preheat oven to 425 (F)           Butter a cast iron skillet

++  I used a 10″ cast iron skillet but a 12″ will work just as well !!

In a medium bowl mix 2 cups all-purpose flour, 2 1/2 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. salt and 1 Tbs. white sugar.  Cut in 1/2 cup (1 stick) chilled butter, either with your fingers, a pastry blender or two table knives.  Pour in 3/4 cup buttermilk.  (OR place 1 Tbs. vinegar (I used apple cider vinegar) in a measuring cup and add enough milk (not less than 2%) to make 3/4 cup).  Mix milk/vinegar (or buttermilk) into flour mixture until just combined.

Turn dough out onto a floured surface.  I have a dish towel (tea towel) I use just for this. I shake it out after each use and put it away until the next time.  Knead dough very briefly… perhaps 30 – 40 seconds.

Pat down the dough using your fingers to form an 8″ circle.  Cut with 2 1/2″ biscuit cutter – or a glass of similar size.  Place biscuits around the edges of a buttered 9 1/2″ to 10″ cast iron skillet, then add others in the middle. (For this first recipe, you should have two biscuits in the middle.)  Brush tops with melted butter.

Bake 18 – 20 minutes.  (Mine were ready in 18 minutes.)  To check for doneness, insert a knife or toothpick in the middle biscuits.  No dough should stick.  Let biscuits cool for a few minutes… that is… IF YOU CAN !!  Enjoy!!

Need a bit of inspiration for what to serve with your biscuits?   

How about Salisbury Steak from ‘Rufus’ Guide’ ?  

Greg - 'Rufus Guide' - Salisbury Steak

Here’s the link for the delicious Salisbury Steak recipe!

Breakfast Time?  Perfect white gravy from ‘Mom of the South’.

Gravy Over Biscuits - Mom of the South

Here’s the link to ‘Mom of the South’ and her recipe for perfect white gravy!

++ Biscuit recipe No. 1 adapted from ‘Mom of the South’.     Biscuit recipe No. 2 adapted from ‘Allrecipes.com’.  

Butter Brickle Cake Frosted with Whipped Cream & Topped with Crushed Milk Chocolate Toffee

3b - Butter Brickle Cake - My Yellow Farmhouse.com 025

‘Butter Brickle Cake Frosted with Whipped Cream & Topped with Crushed Milk Chocolate Toffee’ was chosen by ‘Bernideen’s Tea Time’ as a special feature!!!

http://blog.bernideens.com/2016/02/special-features-from-bttcg-blog-party_20.html

small red heart

Butter Brickle Cake Frosted with Whipped Cream & Topped with Crushed Milk Chocolate Toffee starts with a yellow cake mix to which melted butter, milk, eggs, butter brickle baking bits and vanilla are added.  After baking, the two layers are cut in half to form four, and each layer is frosted with whipped cream and sprinkled with crushed milk chocolate toffee.  Yummy!!!

I love the idea that such a delicious – and rather impressive looking dessert – starts with a ‘jazzed up’ cake mix!!

Ingredients

CAKE

  • 1 box yellow cake mix   ++  I used Betty Crocker
  • 1 cup WHOLE milk  ++ You can use 1% or 2%, the cake just won’t be as rich.
  • 1 stick (1/2 cup) melted butter  ++  Butter replaces the oil in the recipe.
  • 3 eggs
  • 1/2 tsp. vanilla and 1/2 tsp. almond extract
  • 1/2 cup butter brickle baking bits  ++   I used to ‘Heath’ toffee baking bits

WHIPPED CREAM FROSTING

  • 2 cups COLD whipping cream  (1 pint)
  • 1/3 – 1/2 cup confectionery (icing) sugar  ++  I used 1/2 cup  conf. sugar but think I will use 1/3 cup next time.  It all depends how sweet you like your whipped cream. 
  • 1-4 – 1/2 tsp. vanilla and 1/4 – 1/2 tsp. almond extract.  ++ Start out with 1/4 tsp. vanilla extract and 1/4 tsp. almond extract, then if you wish, add a bit more.  It’s all a matter of personal taste.
  • about 2 cups crushed milk chocolate covered toffee candy – such as SKOR or HEATH bars – about 4 – 5 candy bars.  ++  I used 5.

Method      

 2 (9″) greased and floured (nonstick) round cake pans   Bake at 350F for 25 – 30 mins.

Place 1 box yellow cake mix, 1 cup WHOLE milk, 1 stick (1/2 cup) melted butter, 3 eggs and 1/2 tsp. vanilla and 1/2 tsp. almond extract in a medium bowl.  Blend the ingredients first, then beat at medium speed for 2 minutes.  Stir in butter brickle bits.

Divide batter equally between two greased and floured 9″ round pans.  Smooth tops with a spatula.  Bake for 25 – 30 minutes.  Allow pans to cool for 10 minutes on a cake rack before removing and allow layers to cool throughly before frosting with whipped cream.

PREPARING WHIPPED CREAM

With mixer set at medium speed, beat 2 cups whipping cream and 1/2 cup confectionery (icing) sugar until  thickened.  Add 1/2 tsp. vanilla and 1/2 tsp. almond extract and continue beating until cream is thick enough to hold its shape. ++  When you pull the beaters out, the cream should stand in stiff peaks

PUTTING CAKE TOGETHER

Here’s a trick I learned when I took a cake decorating course A LONG TIME AGO – place a blob of whipped cream in the middle of your serving platter. Place the first layer on top of the cream.  The whipped cream (or, in other cases, frosting, helps keep the cake from sliding.

You’ll be frosting 4 layers, so imagine that you’d divided the whipped cream into quarters so you’ll have enough for the whole cake.  You’ll also be sprinkling on 1/4 of the crushed toffee candy for each of the 4 layers.

Spread a layer of whipped cream on top of the first layer.  Sprinkle on a 1/4 of of the crushed toffee candy bars.

++  Here’s another tip from that cake decorating course.  1. Start frosting by placing a good-sized amount of whipped cream in the center of the layer.  2. Make the whipped cream layer a little thicker when you come to the edge of the cake – almost like a rim.

1 - Butter Brickle Cake - My Yellow Farmhouse.com 020

Place your 2nd layer on top of first.  Repeat – spreading on a layer of whipped cream and sprinkling 1/4  of the crushed candy bar for each remaining layer.

I love how this cake looks pretty darn impressive, yet is so easy to make.  And it tastes as good as it looks.  Enjoy!!

++  Recipe adapted from Taste of Home.

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