Recipe 10 -Tiramisu Cake

         
                                                            TIRAMISU CAKE

1 8 ounce container mascarpone cheese or 1 8 ounce pkg. cream cheese, softened
1/2 C sifted powdered sugar
3 tablespoons coffee liqueur
2 C whipping cream
1/4 C powdered sugar
2 tablespoons coffee liqueur
1 8 to 10 inch round angel food cake
3/4 C strong black brewed coffee
1/4 C coffee liqueur

Combine mascarpone or cream cheese, 1/2 cup powdered sugar, and 3 tablespoons liqueur.  Beat with an electric mixer on medium till blended and smooth.
In another bowl, combine whipping cream, 1/4 cup powered sugar, and 2 tablespoons liqueur;  beat until stiff peaks form. Fold 1/2 cup of the whipped cream mixture into the mascarpone mixture.
Use a serrated knife to cut angel food cake horizontally into 3 layers. Place 1 cake layer on a serving platter. With a long tined fork, poke holes in the tops of the layers.
In a small bowl, combine coffee and 1/4 cup of liqueur: drizzle over each layer.  Spread the first layer with a half of the mascarpone filling.  Add a second layer and remaining filling.  Add third layer. Frost with remaining whipped mixture.  If desired, cover and chill for up to 2 hours.

Ratings (out of five)
Difficulty **
Taste ***

To celebrate the return from our Italian family vacation 2013, Lindsey and I made this recipe. The tiramisu had a very strong coffee favor which was not well received by the family.
My mother clipped this recipe from the May 1994 edition of Better Homes and Gardens. She kept this recipe in her recipe folder in her kitchen in Lloyd Harbor, New York.

Recipe 9 - Fettuccine Florentine

                                                       
                                                       FETTUCCINE FLORENTINE


1 ( 12 ounce) package fettuccine noodles
1 (10 ounce) package frozen chopped spinach, thawed
1 tablespoon olive oil
1 onion, chopped
1 C reduced fat ricotta cheese
1 C skim milk
salt and pepper to taste

Prepare the fettuccine according to package directions, omitting any oil and salt. Drain and set aside. While the pasta cooks, squeeze the spinach of any liquid.  In a large skillet, heat the olive oil and saute the onion over medium heat until tender, about 5 minutes, stirring occasionally. Add the spinach and cook, stirring until the mixture is heated about 5 minutes. Stir in the ricotta cheese, and milk, mixing well. Season with salt and pepper.  Add the cooked fettuccine to the pan and toss.

Ratings (out of five)
Difficulty *
Taste *****

This summer, we took a 2 and 1/2 week vacation to Italy. To conclude our Italian summer, Lindsey and I cooked an Italian dinner for the family.  Lindsey chose the Fettuccine Florentine as the main meal.

The meal was a huge success! All our family members are spinach lovers so it was the perfect chose. Spinach is my favorite veggie. I will have to serve this meal again soon.

I found this recipe inside my mother's recipe folder kept in her kitchen in Lloyd Harbor, New York.          

Recipe 8 - Poppy Seed Sherry Cake

                                                         POPPY SEED SHERRY CAKE


I box Duncan Hines Yellow Cake Mix
1 pkg. French Vanilla instant pudding
1 C sour cream
1/2 C oil
1/2 C cream sherry
4 eggs
1/3 C poppy seeds


Mix all ingredients together.  Pour into a well buttered bundt pan.  Cook for 50 to 60 minutes at 350 degrees.
When cool, sprinkle with powdered sugar.

Ratings (out of five)
Difficulty *
Taste ****

On Wednesday, Caroline (5th grade) and Peter (11th grade) started school. Every year, on the first day of school, my friends and I have a Back to School Breakfast. I have hosted the breakfast for the past several years. This year, Caroline and I baked the Poppy Seed Sherry Cake to serve at the Breakfast. The cake did not have a strong taste but it was a nice simple morning treat. The cake did look pretty since we made it in a bundt pan.

The recipe came from my mother's folder of recipes kept in her kitchen at 9 Janes Lane, Lloyd Harbor, New York. My mother actually had two copies of this recipe in her folder.

    

Recipe 7 - Chocolate Chip Cake

                                                      CHOCOLATE CHIP CAKE



1/4 C butter
1 C sugar
2 eggs
3 oz. cream cheese softened
1 tsp. vanilla
6 oz. chocolate chips
1 1/2 C flour
1 1/2 tsp. baking powder
1/2 C milk

Cream butter and sugar.  Add eggs, flour, baking powder, milk, vanilla, and cream cheese.  Blend in chocolate chips. Bake in a greased pan at 350 degrees for 45 minutes.

Ratings (out of five)
Difficulty *
Taste *****

Yesterday, we celebrated my daughter Lindsey's 18th birthday with this Chocolate Chip Cake.  Caroline, Caroline's very close friend Catherine DeVincenzi, and I baked the cake.  I got the recipe from my mother Carol Callaghan's recipe cards. It says on the card that the recipe came from my mother's good friend Mary Coughlin.

The cake was enjoyed by all!  Several family members felt that this cake could be served as a breakfast coffee cake.  It tasted very similar to a chocolate chip muffin.      

Recipe 6- Marbled Brownies

                                                          MARBLED BROWNIES


2 packages (3 ounces each) cream cheese
5 tablespoon butter
1/3 C sugar
2 eggs
2 tablespoons flour
3/4 tsp vanilla
1 package Duncan Hines Brownie Mix, Family Size

Soften the cream cheese and butter. Beat together. Add the sugar, eggs, flour, and vanilla.  Beat until smooth and set aside.
Prepare the cake-like brownie batter as directed on the package.
Pour half the brownie layer into a greased 13 x 9-inch pan.  Pour all the cream cheese mixture over the brownie layer. Spoon the remaining brownie batter in spots over the top. Swirl the two mixtures together with a knife.
Bake at 350 degrees for 35 -40 minutes. Cool.

Ratings (out of five)
Difficulty *
Taste *****


We served this dessert at the Welcome to Pine Creek Road Party that we throw for our new next door neighbors, the Skopec Family. The brownies were the most popular dessert at the event.  The cream cheese added a nice touch to the standard brownie.

I found this recipe inside a folder of recipes kept by by mother in her kitchen at 9 Janes Lane, Lloyd Harbor, New York      

Recipe 5- Lemon Bars

                                                                   LEMON BARS

3 eggs
1/3 C butter softened
1 pkg lemon cake mix
1 C granulated sugar
1/2 tsp baking powder
1/4 tsp salt
2 tsps grated lemon peel
1/3 C lemon juice
Confectioner's sugar

Heat oven to 350 degrees.
Mix 1 egg, butter and cake mix (dry) until crumbly. Reserving 1 cup of the mixture, put remaining mixture lightly in ungreased oblong pan (13x9x2).  Bake for 12 to 15 minutes.
Beat 2 eggs, granulated sugar, baking powder, salt, lemon peel, and lemon juice with a rotary beater.  Pour over the crust.
Sprinkle reserved crumb mixture. Bake about 15 minutes.
Sprinkle with confectioner's sugar.  Cool.

Ratings (out of five)
Difficulty *
Taste ****

Several weeks ago, we hosted a Welcome Party for our new neighbors, the Skopec Family. We served several desserts, including lemon bars. My mother, Carol Callaghan, served this dessert often when she entertained women from the many organizations that she belonged to, such as the American Association of University Women, the Lloyd Harbor Historical Society, and her Investment Group.  I found this recipe on one of my mother's handwritten recipe cards.

The lemon bars were a success.  They were a nice choice for a hot summer evening.  They were light and sweet.