Chocolate Coffee Flat Cakes

Chocolate Flat Cake Ingredients:
2/3 cup cocoa powder
1/4 strong brewed coffee, I use Door County Espresso
2 tsps vanilla
2 TBS butter, room temp
1/2 cup sugar, plus 2 TBS
6 eggs whites
4 egg yolks

Directions:
1.  Add cocoa powder, coffee, vanilla, butter and sugar in medium size bowl.
2.  Separate eggs, discarding remaining two yolks.  Place yolks in bowl with mixture.
3.  Beat whites on high, with electric mixer until stiff peaks form (approx. 3-5 mins)
4.  With same beaters mix chocolate batter.
5.  Fold whites into chocolate batter with spatula, a 1/3 at a time.
6.  Pour approx. 1/4 - 1/3 cup of batter into greased mini cast iron skillets.  Or batter can be poured into greased baking sheet lined with greased silicon baking mat or parchment paper.
7.  Bake mini skillets at 8-10 mins at preheated 350 degrees.  Baking sheet at approx. 15 mins.
Note:  For Video I used three flat cakes.






Chocolate Coffee Ice Cream Ingredients:
2 3/4 cups heavy cream
1/4 cup triple strong brewed espresso coffee
14 ozs sweetened condensed milk
1/4 tsp cinnamon, optional

Directions:
1.  Follow Ice Cream Maker instructions.

Non Ice Cream Maker Method:
1.  Whip cream till stiff peaks form (electric mixer).  Add remaining ingredients.  Mix well.  Freeze for several hours or overnight.
Note:  For a more creamier ice cream omit liquid coffee and 2 TBS espresso powder (found in specialty shops)







Glaze Ingredients:

8 ozs dark chocolate  (I used candy melts)
2 TBS strong brewed coffee
1 tsp vanilla
1/8 cup heavy cream, slightly warm

Directions:
1.  Melt chocolate in microwave safe bowl for 1 min.  Stir well.
2.  Add remaining ingredients.  Stir well

Krabby Kasserole

Crab Stuffing Casserole 

Ingredients:

1 box Three Bakers Gluten Free Stuffing, prepared

16 ozs Imitation crabmeat, chopped 

8 ozs cream cheese, softened 

8 ozs cheddar cheese, shredded 

Fresh parsley or cilantro 

Directions: 

Toss all ingredients in mixing bowl.  Add to greased baking dish or individual personal baking dishes.  Bake at 350 degrees for 20-25 mins

Krabby Salad

Growing up on the Long Island Sound in Connecticut, seafood was readily available.

I do not think there is any seafood I do not like.

I remember going crabbing with my Dad, down off the riverbanks.

  He would put the chicken on a string and try to catch Blue Crab.  Sometimes, 

he would just use traps.  Later, when we were finished for the day, 

we would go home, and Dad would clean the crabs and pick the meat.

I would just watch since I was afraid of getting attacked by the crabs. 

One of my Dad's favorite dishes was stuffed Flounder.  He would make

a crab stuffing with Milk Crackers.  Milk crackers were a big cracker.   I remember

eating them with a big glass of milk.  Unfortunately, they are not sold in stores anymore, 

so we just substitute with other crackers. 

After getting married and raising four children, there was not much time

for crabbing.  Also, money was very tight.  Buying picked crabmeat was not an option.

I remember being introduced to imitation crab meat in the '80s.  Imitation crab meat

is a white fish, shaped and cured to resemble the leg meat of snow crab.

It is a very affordable and delicious substitute for real crab.

There are many creative ways to prepare this less expensive alternative.

I have used it in stuffings, salads, dips, spreads, and soups.  Enjoy this

crab salad recipe.  Eat it alone, stuffed in a crepe or a fresh sliced tomato.

Ingredients:

16 ozs imitation crabmeat, chopped

3/4 cups Hellman's Mayo

4 ozs cream cheese, softened

1 TBS cider vinegar

1 TBS sugar

2 TBS green or red onion

3-4 TBS fresh cilantro or parsley, chopped

salt and pepper, to taste

Directions:

1.  Chop crabmeat.  

2.  In a mixing bowl, whisk together the mayo, cream cheese, vinegar, sugar, onions, and cilantro.  Fold in the crab meat.  Season with salt and pepper to taste.  Serve at room temperature or cold.

Note:  Serve as a dip with crackers or on a salad.  Delicious served inside of a crepe.

Blueberry Lemon Muffins

I think we all know and leaned about using mayo in cakes.  My favorite chocolate cake recipe is the chocolate mayonnaise cake.  In fact, when someone asks me for a gluten free cake recipe I always refer the Mayonnaise Cake.  It is so moist and delicious.
I have my Mother-In-Law visiting us this week.  Every morning after we wake up,  the first thing we do is run to the coffee maker.  Yes, we both love our coffee.
I remember when we first met, I would go to her house, in the morning and she would always put on a fresh pot of coffee.  She always had some kind of muffins baking, in the oven.  I remember corn muffins, chocolate chip muffins and also blueberry muffins.  It sure did smell good when I walked into her house.
Yesterday, was a day we were sitting around waiting for the delivery man to deliver my new desk.  As  my MIL sat at the kitchen counter, we talked about her muffins.  That is when it dawned on me, that I had fresh blueberries in the fridge I needed to use up.  I was telling her about the Hellman's Contest and how I wanted to enter a recipe, but I needed to use mayo.  I have used mayo before, in cake recipes so why not blueberry muffins.  I made some big ones and also minis, because I was expecting my little 20 month old Granddaughter.  She just loves to hold mini muffins in her hand and eat them.
The Blueberry Muffins came out amazing.  They were so super moist and delicious.  I also shared them with the delivery guys, who were very happy to receive one, each.
#Hellmans, #foodfrommemories, #ContestEntry

Blueberry Muffins

16 ozs flour ( I used gluten free)
3 TBS baking powder
1/4 cup mayonnaise
2 TBS sugar
1 TBS lemon zest, plus 1 TBS juice
2 1/4 cups buttermilk
1/8 tsp salt
2 cups fresh blueberries

Directions:
1.  Preheat oven to 400 degrees
2.  In medium size mixing bowl swift and add flour and baking powder
3.  Whisk in mayonnaise, sugar, lemon zest, juice, buttermilk and salt.
4.  Fold in blueberries.
5.  Add to greased muffin cavities.  Fill 3/4 way up to top.
6.  Bake for 20-22 mins, or until done

Makes approx. 18 muffins

Blueberry Grapefruit Coffee Cake Muffins

These muffins are gluten free.  I use my gluten free four blend.  I was inspired to make these muffins for the Ocean Spray Grapefruit Contest.  I made a batch two days in a row.  They are a huge hit with family and friends.  Enjoy!!! 

Ingredients:

2 TBS butter, softened
3/4 cups sugar
1 large egg
1/2 cup sour cream
1/4 cup canola oil
1/3 cup Ruby Red Grapefruit Juice
1 tsp vanilla
1/8 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 cup flour
1/2 cup chopped walnuts
1 cup fresh blueberries
1/3 cup sugar
1/4 cup cinnamon

Directions:

1.  Preheat oven to 350 degrees.
2.  Place cupcake papers into 12 count well pan.  Spray papers with cooking spray to prevent sticking.
3.  In medium size bowl whisk together butter, 3/4 cup sugar, egg, sour cream, oil, juice and vanilla until completely combined. 
4.  Add to bowl, salt baking powder, baking soda, flour, walnuts and blueberries.  Mix thoroughly. 
5.  In small bowl mix together 1/3 cup sugar and cinnamon.
6.  Fill each paper 1/2 way with batter.  Sprinkle with sugar/cinnamon mixture.
7.  Bake in oven for approx.. 12-14 mins or until done. 


Note:  Alternative method:  Muffin papers and be filled with half the batter, then with sugar/cinnamon mixture and topped off with more batter.


Makes 12 Muffins

Red Grapefruit Cake with Grapefruit/Cream Cheese Filling

Red Grapefruit Cake with Grapefruit/Cream Cheese Filling

This cake reminds me of my Italian Grandmother, Maria.  She loved to cook and 

bake.  I remember helping her peel potatoes and snapping beans in her kitchen, 

as a young girl.  We would go to her house on Sundays and eat her homemade

noodles.  I can see her now rolling out the pasta dough on her huge cutting board

Grandpa Gabriel made for her.  One of my Grandmothers favorite things to do was 

to create all kinds of different homemade cakes, made from scratch.  She would 

surprise everyone with a cake of their choice on any special occasion.  I would 

sit and wait for the phone to ring so I can put in my order.  One of my favorite cakes 

was her Maple Walnut Cake.  She made so many, how can I choose? 

 I decided to this Grapefruit Cake in memory of her. She loved to eat Grapefruit every

morning for breakfast.   I created many varieties of Grapefruit Cake 

but I wanted to create one with more of a Grapefruit filling.  You can also make this 

cake with a sugar/cinnamon walnut filling, like a coffee cake.

#Hellmanns, #foodfrommemories, #ContestEntry 

Grapefruit Cake 

Ingredients:

1/4 cup butter, melted

1-1/2 cups white sugar

1/2 cup mayonnaise ( I used Hellmann's)

1 cup sour cream

1/2 cup canola or vegetable oil

3 Tbs grapefruit zest, 3 Tbs for garnish

1 cup grapefruit juice

1 1/2 tsp vanilla extract

1/4 teaspoon salt

1 tsp baking soda

1 tsp baking powder

2-1/4 cups flour

1 cup Pink Grapefruit Preserves 

Directions:

1.  In large bowl add butter, sugar, mayonnaise, sour cream, oil, zest, juice and 

vanilla.  Mix well

2.  In separate bowl sift salt, baking soda, baking powder and flour.  Add 1/2 tsp 

xanthan gum, if using gluten free flour.  


Directions:

1.  In mixing bowl add butter, sugar, mayonnaise, sour cream, oil, zest, juice and 

and vanilla.  Mix well.

2.  In separate bowl swift together, salt, baking soda, baking powder and flour.  

Combine two bowls together.  Mix well

3.  Pour into greased baking pans.  I used (4) 6 inch pans.

4.  Bake in 350 degree preheated oven for approx. 15 - 20 mins, depending on oven.

Remove from oven and let cool.  

5.  Layer cream cheese icing and grapefruit preserves between each layer.  

Cream Cheese Icing:

8 ozs soften cream cheese

2 Tbs butter

1 tsp vanilla

1/2 cup powdered sugar

1/4 cup cream

Cheddar Stuffed Pork Chops

How to feed a crowd.
What do you serve when you have many dinner guests coming for a visit?
You want to serve something satisfying and of course, delicious.  With so much to do lately,
I decided to make this simple stuffed pork chop recipe.  I almost went with chicken but hey, we haven't had pork in a while.
The coating mix was made in the morning and took only about 3 minutes to pulse together.  I stored the mixture in a baggie until ready to use later that day.
While shopping for nice pork chops I couldn't find ones I liked so I decided to just buy a whole pork loin.  This is a nice tip because pork loins are cheaper to buy. Cut what you need and freeze what is left over.  Now on to the stuffing...
My original thought was to do a cheesy stuffing.  Many times when using shredded cheese you loose a lot of the cheese during cooking, because it oozes out.  Since I also needed breading for the stuffing, I decided to use cheesy crackers instead.  This gave me the cheddar cheese taste I was looking for in the recipe and also the texture, for the stuffing.  I also used the cheddar crackers for the outside of the pork chop.  It gave my chops a nice crispy crunch and also looked so pretty.  I used Three Bakers Cheddar Cheese Snackers.  They have the right amount of flavor needed, and they are gluten free.  The butternut squash was the perfect veggie to add to the stuffing.  The color combo was amazing.
Serve these chops with a side of homemade apple sauce, salad or potatoes.
What would you serve as a side, dish with these delicious pork chops?

Note:  Stuffing can also be made ahead of time.  Refrigerate and remove when needed.


Ingredients
6-8 pork chops, boneless (cut 1 1/2 inch each)
1 recipe coating mix.  See recipe below
2 TBS cooking oil
2 TBS butter
1 cup celery, chopped fine
1 cup sweet onion, chopped fine
2 cloves garlic, minsed
2 cups(10 ozs) butternut squash, riced ( I used frozen)
1/4 cup parsley, chopped fine
2 TBS sage, chopped fine
1 cup Three Bakers Gluten Free Breadcrumbs
4.5 ozs Three Bakers Cheddar Cheese Snackers, ground
1/8 tsp salt
1/8 tsp black pepper, course
1 egg, beaten

Directions:
1.  Slice a slit in the center of each chop, not cutting through to back end.
2.  Coat each chop in coating mixture, covering entire chop completely.  Place on baking sheet.
3.  In large skillet, heat oil and butter on medium heat.  Add celery and onions.  Cook until soft approx. 15 mins.  Add garlic and stir.
4.  Add squash, parsley and sage.  Stir and cook for additional 5 mins.
5.  Add crumbs and ground cheddar snackers.  Stir to combine all ingredients in skillet.  Season with salt and pepper, to taste.  Remove from heat and let cool. (approx. 15 mins).  Note: I add to separate bowl to cool faster.
6.  Add beaten egg.  Fold into mixture.
7.  Stuff approx. 1/3 stuffing into each chop.
8.  Bake 350 degrees for 35-40 mins, or until cooked


Pork Chop Coating Mixture:
4.5 oz Three Bakers Cheddar Cheese Snackers
2/3 cups Three Bakers Gluten Free Bread Crumbs
2 TBS Parsley

Directions for Coating:
1.  Add all ingredients to food processor.  Pulse together until well blended.  Add contents to bowl.

Turkey Pizzadilla

Turkey Pizzadilla

What is a pizzadilla?  The idea came from, what we all know is as a quesadilla.  

A quesadilla is a flour torilla filled with cheese, meat and/or veggies heated then folded.

Ingredients:

1 Three Bakers frozen cheese pizza

1/4 cup chopped turkey

2 TBS sliced red onion

2 TBS sliced black olives

2 TBS sliced mushrooms

extra mozzarella for top, optional

pizza sauce for dipping

Directions:

1.  Cut frozen pizza in half.  Add all ingredients, on one half of the pizza.  Carefully add other half

     of pizza on top.  Place in preheated panni press on high heat for approx. 5-7 mins, or until toasted.

     Slice with pizza cutter. 

Note:  Can also be cooked in toaster oven or cooktop skillet.  If using the skillet method heat on one

            side until toasted, flip and toasted other side.

Cinnamon Raisin Sugar Donuts with Pumpkin Filling

Cinnamon Raisin Sugar Donuts with Pumpkin Filling

Who doesn't love the aroma of Fall spices penetrating through the kitchen?  I know I do.

Since I had some roasted pumpkin leftover, I decided to create a sweet dish for dessert.

I wanted something simple that the kids can help me make.   I was also thinking of

kicking it up a notch and serve fancy to guests.  Well, then it hit me, donuts!  Donuts have become very popular lately.  Restaurants are serving them up in all ways with different

variations of fillings, some very unique fillings.  I stayed with a traditional Fall time flavor, pumpkin.

Now, to make the donuts.  I did not want to fuss, creating a donut dough.  Besides, who has the time for that?  That is when I came up with the idea of using bread.  Yes, bread!  

Three Bakers make a cinnamon raisin bread I knew would be perfect for this recipe.

It is already packed with all the flavors I was striving towards.  

For the filling, I decided to use mascarpone cheese, which is Italian cream cheese.  You may also use regular cream cheese; if you choose, it will still be fantastic.  Try not to overeat by the spoonfuls.  You will definitely want to save some for the donuts.

Whip up a batch of these cute little donut holes in no time.  Everyone will be happy you did.  

Donut Ingredients:
6 slices Cinnamon Raisin Bread, sliced in small cubes
2 TBS pure maple syrup, or honey
1 egg, beaten
1/4 cup buttermilk
1 tsp vanilla extract
1/2 tsp cinnamon

Cinnamon Sugar Topping:
2 TBS cinnamon
4 TBS white sugar
1/4 cup coconut oil, or butter, melted

Pumpkin Filling:
1/4 cup mascarpone cheese, or cream cheese (room temperature)
1/4 cup pumpkin pie filling (I used fresh pumpkin, but you can use canned)
1 tsp vanilla
1/2 tsp pumpkin pie spice
2 TBS pure maple syrup, or honey

Directions:
1.  Preheat oven to 350 degrees
2.  In medium size bowl add cubed bread.  Beat egg with remaining ingredients.  Pour over top of bread.  Toss, making sure all cubes are coated.  Let sit for 30 mins.  Toss again.
3.  Add wet bread cubes to food processor and blend for a few second, creating a dough.
4.  Begin rolling into approx. 1 inch balls.  (I used a small cookie scoop).  Note:  Dough mixture will be wet.  To prevent sticking to hands, keep hands wet.  Place donuts on greased baking sheet two inches apart.  Bake for 15 mins.
5.  Mix cinnamon and sugar in small bowl.  Roll each donut into melted oil/butter.  Roll into cinnamon/sugar mixture.  Eat alone or serve with pumpkin filling and whipped cream
6.  To make pumpkin filling:  Add all ingredients to bowl.  Whisk or with hand blender, blend together until smooth and creamy.  Approx. 1 min.

Spiced Apple Butter

Smokey, Spicy, Sweet, and Crunchy!  This will satisfy YOU when you have the MUNCHIES?
Warm, toasty turkey sandwich with ooey, gooey melted pepper jack cheese, and crunchy salty bacon.  Combine these ingredients, with this homemade version of spiced apple butter and you will have a winner.  Nothing spells "Fall" like what you are about to sink your teeth into.

Yes, you can purchase store-bought apple butter and it will do just fine.  For me, I like being creative and putting little spins, on my recipes.  When I think of "Fall", I think about all those "Fall time" spices.  What better way to use them but in a whole different recipe, than what we are used to.

What is Apple Butter?  Believe it or not, it does not contain any butter at all.  Apples are cooked down, pretty much like apple sauce, but longer.  It is simmered slow and long until the liquids are cooked out, creating a caramelization.  Can you taste it?  Now, go fill your kitchen with the aroma of this very versatile recipe.  Spread on a sandwich, crackers, or even your favorite meat for dinner.  It is worth every minute, making this recipe.


Turkey Apple Butter Sandwich

Ingredients:
4 slices Three Bakers Rye Bread
4 slices smoked turkey breast, thick
2 slices spicy pepper jack cheese
2 slices fried bacon, crispy
1 TBS homemade spiced apple butter, see recipe below

Directions:
1.  Assemble sandwich to your liking.  Toast your bread or press for the best results.


Spiced Apple Butter Ingredients:
6 Fuji apples, peeled and sliced (discard peels and cores)
2 cups water
3 TBS cider vinegar
1/4 tsp salt
1/2 tsp vanilla ( I used Madagascar vanilla)
1 piloncillo cone, or 1/3-1/2 cup brown sugar (piloncillo is unrefined sugar found in the spice section)
1-star anise or 1/2 tsp Chinese 5 spice powder
1 cinnamon stick
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/4 tsp ground ginger

Directions:
1.  Add all ingredients to a large nonstick saucepan.  Cook on med/high heat until boils.  Reduce and simmer for approx. 90 mins, stirring every 10-15 mins.
2.  Remove cinnamon stick and star anise.  Puree with blender or food processor, until smooth.  Return to heat and simmer for an additional 30, stirring every 5-8 mins.  Apple butter will caramelize and turn a dark brown color.  Do not allow apple butter to stick or burn.
3.  Add apple butter to 3 (8 ozs) sterilized jars.  Store in refrigerator.  Jars can also be stored on the shelf by using the "Hot Water Bath" method.


Note:  This recipe can also be made in a crockpot or slow cooker.  See the manual for usage.

New England Style Clam Cakes

New England Style Clam Cakes

Thought I said Crab Cake, didn't you? No.....Clam Cake!

Clams were readily available over the years, in New England.  My Dad would buy bushels of them for family picnics in the yard.  Many times he would have some left over and make clam cakes or stuff into shells and bake.  This was very popular growing up and still is.

There are many varieties of clam cakes.  You can make them like a croquette with mashed potatoes or like a fritter, deep fried.  

One of my favorite ways to make clam cakes is with a bread stuffing.  This recipe is so easy to make, and hardly takes any time at all. You can also purchase reusable clamshells, stuff and bake them.  They make great appetizers for party guests. Oh, and they freeze well, also.

I decided to make these into patties and serve as a main meal.  They were very tasty. Serve them with your favorite sauce (tartar, remoulade or

just a simple creamy dressing).  I also like a tropical or citrus salsa served on top.  It is very refreshing. If you like spicy, then spice it up!!!

New England Clam Cakes

Ingredients:

2 TBS oil

2 TBS butter

1 cup onions, chopped fine

1 cup celery, chopped fine

1 cup red bell peppers, chopped fine

2 cloves garlic, minced

6-8 slices Max O Mega Bread, cubed in small pieces

2-6.5 oz cans baby clams, drained.  Reserve 1 cup juice

½ cup cilantro, chopped (or parsley)

¼ cup grated cheese

2 TBS lemon juice

1 TBS sweet paprika

⅛ tsp salt

⅛ tsp pepper

Directions:

1. In skillet, heat oil and butter on med/high heat.  Add onions, celery and peppers. Saute until veggies are soft, approx. 12-15 mins.  Add garlic, stir. Remove from heat and put aside.
2. Add cubed bread to mixing bowl.  Add all remaining ingredients, toss.  Let sit for 5 mins, tossing occasionally to allow bread to soak up liquid.
3. Add sauteed veggies to mixing bowl.  Toss. Mold into patties
4. Place in skillet with hot cooking oil.  Cook for approx. 3-5 mins on each side, or until golden brown.  Remove and place on paper towels to absorb excess oil. Serve with favorite sauce or salsa.

How to Roast a Pumpkin

HOW TO ROAST A PUMPKIN

How to roast a pumpkin.

I start with a small sweet Sugar Pumpkin (also known as a Pie Pumpkin).

The pulp or flesh of a Sugar Pumpkin is meatier and less grainy or 

stringy than a large pumpkin.  I kick start the cooking process, by microwaving the pumpkins.  

This method will allow slicing the pumpkins, more easily. 

Simply place in microwave whole, lining with parchment paper or microwavable

safe dish.  Cook on high heat for approx. 10 mins.  

Slice pumpkins in half and place on a lined baking sheet inside facing up.  Scrap out the insides.

Drizzle with olive oil and sprinkle with salt and pepper.  Flip pumpkin halves

upside down, allowing oil to coat the bottom of the baking sheet.

 Note:  If using pumpkin for sweet dishes such as pie, omit pepper.

Bake for 45 mins to 1 hour at 350 degrees.  Pumpkin will be golden brown

and ready to eat.  Peel skin off, cube, and store in a well-sealed container.

Pumpkin can also be frozen, until ready to use. 

Savory Cheddar Buttermilk Biscuits

Savory Cheddar Buttermilk Biscuits

These biscuits are so easy to make and taste so delicious too.

Your friends and family will think you worked all day making these.

Super Moist on the inside but little crisp on the outside.

I decided to go with a savory taste for this recipe, but they

can be made without the herbs.

Ingredients:
16 ozs Gluten-Free Bisquick Mix
2-4 TBS sugar
4 TBS melted butter
2 cups buttermilk
1 large egg, beaten
2 TBS Romano cheese (or parmesan)
1 tsp garlic powder
2 TBS fresh parsley chopped extra fine
1/8 tsp salt
1 cup shredded cheddar cheese

Directions:
1.  Preheat the oven to 375
2.  In large mixing bowl add all ingredients, except shredded cheddar.  Mix well
3.  Add cheddar cheese and fold into batter.
4.  With large scoop (approx 2 - 2 1/2 inch) form 2 inches apart on a large greased baking sheet.
5.  Bake for 20-25 mins

Note:  Recipe makes 18 biscuits.  You can divide the recipe in half.  Cool the biscuits, store them in zip lock bags, and place them in the refrigerator.

Extra Ingredients:  Rosemary, chives, scallions, cilantro, feta instead of Cheddar cheese

Bacon fat is a nice addition.  Substitute half of the butter for bacon fat.

Chocolate Mascarpone Cake with Raspberry Mascarpone Filling

Cake Ingredients:
3 cups flour
1/3 cup dark cocoa powder
1  1/2 tsp baking soda
2  1/4 tsp baking powder
4 eggs
1 1/2 cups sugar
1 1/2 tsp vanilla
1/2 cup mascarpone cheese, softened
2 cups water
1/3 cup oil

Directions:
1.  Sift flour, cocoa, baking soda and baking powder into bowl.
2.  In separate bowl beat eggs and sugar until combine.  Add vanilla, mascarpone cheese, water and oil.  Beat for 1 min.  Add wet ingredients to dry ingredients.  Beat until mixed, approx. 1-2 mins.
3.  Pour batter, evenly into greased 6-8 inch round baking pans.  Note:  If you use smaller pans you will have batter left over.
4.  Bake for in preheated 350 degree oven for 25 - 30 mins or until done.  Remove from oven when done and let cool on racks.



Raspberry Mascarpone Filling:
1/2 cup raspberries, pureed
1/2 heavy whipping cream
8 ozs mascarpone cheese, softened
2 cups powered sugar
1 tsp vanilla extract

Directions For Filling:
1.  Puree raspberries in small food processor.  Put aside
2.  In medium size bowl add cream.  Beat on high for approx. 3-4 mins or until stiff peaks form.
3.  Add mascarpone cheese.  Beat until blended, approx 1 mins.
4.  Add raspberry puree, sugar and vanilla.  Beat until well, approx. 1-2 mins.




Chocolate Glaze:
1 cup chocolate candy melts or morsels
4 TBS heavy cream
1 tsp vanilla

Directions For Glaze:
1.  Melt chocolate in microwave safe bowl for 45 - 60 seconds.  Stir well.  Add remaining ingredients and microwave for additional 15 seconds.  Stir well.  Glaze should be shinny and runny for easy pouring.


To Assemble Cake:
1.  Place one cake on cake plate.  Carefully spread 1/3 of the filling on top.  Place another cake on top of filling, creating layers.  Repeat process until all cake and filling are used up.
2.  Pour chocolate glaze over top cake, allowing to dribble down along sides.
Garnish cake with 1 pint of fresh raspberries and mint leaves.

Serves 8

Blackberry Bacon Grilled Cheese

Ingredients:

8 slices of 7 Ancient Grains Bread

1 stick butter, softened

1 cup fresh blackberries

16 slices Fontina Cheese (8 ozs)

¼ cup basil, chopped

4 slices bacon, cut in half

Directions:

1. Butter one side of each slice of bread. Place bread, buttered side down, in hot non stick skillet (med/high heat).

2. Add 4 - 5 blackberries on each slice.

3. Add two slices of fontina cheese (or other good melting cheese) on top of blackberries.

4. Add approx. 1 tsp chopped basil on top of cheese.

5. Add two small pieces of bacon

6. Add more blackberries

7. Add two more slices of cheese, then top with additional slice of bread (buttered side up).

8. Grill until golden brown, approx. 3-4 mins. Flip and brown remaining side.

Makes 4 Sandwiches

Additional Flavor Idea: Sautéed Onions

Sloppy Joes with Homemade Cole Slaw

What is a Sloppy Joe?

After doing a little research I found out that this popular American creation

has many different names, such as Sloppy Janes, Gulash, Slushburgers and Wimpies.

A Sloppy Joe also can be made with a variety of different ingredients.

The one thing we can all say is, it is most famous for being "sloppy", on a bun. 

Sloppy Joes are known to have possibly been created by a cook named "Joe", from

Sioux City, Iowa.  This loose meat sandwich has a combination of tomato sauce and spices

added to it, making it popular among adults and children, of all ages.

From school caferterias to home kitchens, these sandwiches are

hardy, easy and very inexpensive to make, and will feed a crowd.

You can use a variety of different meats, if you did not want to use the 

traditional ground beef.  You can also switch it up and use your favorite vegetable 

protein and turn them into meatless Sloppy Joes.  For your convenience, you can 

also use store bought canned product which includes, most of the ingredients already.

My spin on the Sloppy Joe, is an Asian bbq tangy flavor. with a little bite.

You can use your favorite bbq sauce and just saute the Asian ingredients, into your meat.

Top your sandwich with my simple slaw recipe, found below.

Don't buy that expensive slaw dressing, when you can make it at home.

Be creative and have fun!  You know what your family likes, so add it in.

Since there are many different names for this popular sandwich, I decided to give my

new creation a name.  She is now called "Sloppy Mama".  

What do you call them, in your area?

Sloppy Joe Ingredients:

2 TBS olive oil

2 lbs ground beef (80/20)

1/2 cup green bell peppers, diced

1/2 cup sweet onion, diced

2 cloves garlic, minced 

1 TBS fresh ginger, minced

1 TBS lemongrass, ground (or 1 TBS fresh lemon zest)

1/4 tsp red pepper flakes, optional

2 TBS brown sugar
2 TBS Worchestershire sauce
2 TBS tomato paste

salt and pepper, to taste

1 cup bbq sauce

4 - 8 Hamburger Buns

Directions:

1.  Heat oil in large skillet over med/high heat.

2.  Add ground beef.  Saute until browned (approx 10 mins) Season with salt and pepper.  Remove from skillet and put aside, leaving grease in skillet.

3.  Saute peppers, onions, garlic, ginger, lemongrass and pepper flakes.  Saute until veggies are soft. (approx. 10 mins).  Add sugar, Worchestershire and tomato paste. Stir until completely incorporated.  Season with salt and pepper.  

4.  Add beef back to skillet.  Add bbq sauce and stir.  Simmer for 15-20 mins.  Add additional bbq sauce, if needed.

Cole Slaw Ingredients:

16 ozs cabbage mix, shredded

1/2 cup mayo

2 TBS sugar, or other substitute

1/4 cup red onion, diced

2 TBS cider vinegar

1/4 cup fresh parsley, chopped fine

1 TBS celery seed

salt and pepper, to taste

Directions:

1.  Add all ingredients (except cabbage) to medium size mixing bowl.  Stir well.

2.  Add cabbage to bowl.  Toss cabbage to incorporate dressing.  Cover and chill until ready to use.