Americaner~Wiesbadener Kaffeklatsch~

Dad's Famous Eggnog

2025-11-21T15:10:00.000-08:00

Dad's Famous Homemade Eggnog Recipe

Make in small separate batches for easy prep and it will help you know how many bottles you wish to make.

Containers:

Mason jars

Collected empty liquor bottles or wine bottles with screw on caps or bottles with flip tops. Sterilized

Eggnog:

I make in separate batches as I don't have Dad's commercial equipment.

You will need

A heavy bottom large sauce pot: Stainless, copper, good quality nonstick

Whisk

Wooden spoon

Large bowls and a glass pitcher.

Ingredients:

4 cups milk

1 cup heavy cream

7 large eggs

1 cup pure cane or raw sugar ( no artificial sweeteners here)

1tsp salt I prefer fine sea salt

2tsps best vanilla or pod (interior added to milk)

3Tbs cornstarch

Extra milk, half & half, heavy cream (this is to bring eggnog to your desired thickness)

Rum

Best Bourbon

Hennessy Cognac

Cooking Instructions:

Separate eggs one at a time in a small bowl than add to pot.

add sugar, cornstarch, salt and a little milk. Whisk until sugar is dissolved. Add milk and cream.

Put pot on stove at medium to low medium heat this depends on stove, induction, smooth surface, gas. Stir constantly paying close attention to interior rim it will start to thicken as temperature increases. Do not leave and don't stop stirring. It will become thick like pudding or custard at this time remove from heat & add vanilla.(Skip vanilla if pod was used)

Put into bowl and cover custard with cling film with film touching custard so a thick film doesn't form on custard. Let cool completely.

Transfer to glass pitcher add 1/2 cup each of the liquor stir vigorously add your preferred liquid to desired thickness. Taste if you want stronger alcohol add to your taste. Dad never scrimmted. He liked it thick & strong.

With funnel add to your reserved containers and refigerate.

If more is desired repeat process.

Enjoy!

Dad always made his a couple of weeks in advance of drinking.

Americaner~Wiesbadener Kaffeklatsch~: German Cutout Cookies Butter Cookies R...

2025-04-26T22:25:00.000-07:00

Americaner~Wiesbadener Kaffeklatsch~: German Cutout Cookies Butter Cookies R...: German Cutout Cookies Butter Cookies Recipe - German Butterplätzchen Ingredients for approx. 50 Cookies (1 1/3 cups) plain ...

2013-12-02T16:44:00.002-08:00

German Cutout Cookies

Butter Cookies Recipe - German Butterplätzchen

Ingredients for approx. 50 Cookies

(1 1/3 cups) plain flour sieved
(3/8 cup) sugar
1 teaspoon vanilla sugar
1 egg yolk
(1/2cup) butter

--------------------------------------------------------------------------------
For decoration1 egg yolk
1 tablespoon milk
sugar & chocolate sprinkles
coarsed sugar

Directions

Sift the flour on a board, cut the cold butter, put the egg yolk, sugar and butter chunks on top of the flour. You may also put into a food processor

Blend the ingredients with a pastry cutter if making on board.

Then use your cool hand to quickly knead a smooth dough. There shouldn't be any butter pieces left in the dough.

Wrap the dough in clingfilm and refrigerate it for 1 hour.
Dust a board and rolling pin with flour, roll out the dough 3 - 4 mm thin.
Dust cookie cutters with flour and cut out the Butterplätzchen, put them on a baking sheet lined with parchment paper.

Decorate the butter cookies

Whisk the egg yolk with 1 tablespoon milk, brush the cookies thinly.
Now you, can decorate the Butterplätzchen with coarse sugar, coloured sugar or chocolate sprinkles. This would be the most traditional way to decorate them.

Bake 356°F for 8 to 10 minutes until golden.
Let the cookies cool on a cooling rack, store them in a tin box.

Chocolate Croissant Breadpudding With Creme Anglaise

2013-06-01T18:43:00.000-07:00

Unsalted butter for the baking dish
10 large egg yolks
4 cups whole milk
2 cup heavy cream
2 cup granulated sugar
2 teaspoon pure vanilla extract
1 teaspoon kosher salt
1 teaspoon ground nutmeg
12 croissants, cut into 1-inch pieces (about 1 pound)
4 ounces bittersweet chocolate cut into chunks

In a large bowl, whisk together the egg yolks, milk, cream, sugar, vanilla, salt and nutmeg. Add the croissants and chocolate and mix to combine.

Transfer the mixture to a buttered, 13x9 baking dish and bake in a 375 degree oven until a knife inserted in the middle comes out clean, 30-40 minutes.

Serve warm or room temperature.

Crème Anglaise

2 cups half-and-half or whole milk

1 vanilla bean, split lengthwise

1/2 cup sugar

4 large egg yolks, at room temperature

Set a large fine strainer over a medium bowl and set the bowl in a shallow pan of cold water.

In a large saucepan, combine the half-and-half and vanilla bean and cook over moderately low heat just until small bubbles appear around the rim, about 5 minutes.

In another medium bowl, whisk the sugar and egg yolks just until combined. Whisk in half of the hot half-and-half in a thin stream. Pour the mixture into the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until the sauce has thickened slightly, 4 to 5 minutes. Immediately strain the sauce into the bowl in the cold water bath to stop the cooking. Scrape the vanilla seeds into the sauce. Serve over bread pudding. May add 2 TBS Bourbon to crème during cooking time.

Easy Apple Dump Cake

2013-05-22T13:09:00.001-07:00

Ingredients

One White cake mix like Pillsbury Moist Supreme

2 eggs

1/3 cup oil

1 cup water

Mix all ingredients together until smooth and put into a greased 9x13 pan. By tablespoons distribute pie filling and marble through cake. Bake at 350 degrees for 35 minutes. Let cool

Glaze

1 Tbsp butter melted

1 cup powdered sugar

1/2 tsp vanilla

warm water

Mix together first three ingredients and add enough water to make a smooth glaze. Drizzle over cake and serve alone or with vanilla ice cream.

For a change use any of your favorite pie fillings , such as Peach, Blueberry, or Cherry.

enjoy......
My grandchildren love this cake. It is so easy to make. The other night I made meatloaf and my daughter had to run and pick up a friend of her daughters. They were gone about 45 minutes and when they got home they said "it smells so good in here" they couldn't believe the cake was done. it is a joy to bake for the ones you love and with this easy recipe you'll be a hit.

2013-05-13T13:49:00.000-07:00

Violet Bundt Cake

Ingredients

2 cups sugar
1 tsp baking powder
4 eggs
3 cups flour
1/2 tsp soda
pinch of salt
3/4 cups buttermilk
2 tsp vanilla
1/4 cup Rothman & Winter Crème De Violette

In a large bowl combine sugar, butrer and eggs. Beat at low spead for 1 minute then on midium until well creamed and light. Add soda to the buttermilk and mix well, Combine flour and baking powder and salt and alternate with milk to wet ingredients. Grease a bundt pan of your style choice. Put candied crystalized violets into bottom of pan and add cake mixture to pan being sure not to disturb violets. Bake at 350 degrees for 75 minutes.

Decorate with candied violets.

How to make candied violets

20 violets with stems intact
2 egg whites beaten slightly
fine castor sugar

Wash violets and let dry completly. Brush violets with egg whites and sprinkle with fine sugar. Put in a dry, warm place and let dry for at least 24 hours.

This cake takes a little time to prepare, but after you have the violets is very easy and wonderful for a summer lunchen or special occasion. Consider it for a violet birthday.

Courtesy Of The Red, White And Blue (The Angry American)

2013-04-23T17:38:00.001-07:00

Choclate Sheet Cake (also known as Texas Sheet Cake)

2013-04-01T23:16:00.001-07:00

Hi Everyone, I know it's been awhile but that story I will tell on a later posting. Today I have a recipe for this Sheet Cake often called a Texas Sheet Cake. I made this for Easter and it was a hit.

For the cake.
15x10 inch jelly roll pan, preheat oven to 350..and bake for 20-25 minutes or until toothpick comes out clean.

2 cups all purpose flour
2 cups sugar
1 tsp baking soda
1/2 tsp salt
1 stick salted butter cut up into pieces (for quicker melting)
1/4 cup hersheys cocoa
1 cup water
1/2 cup butter milk
2 eggs
1 tsp vanilla

Sift together the first four ingredients, set aside. In a small non stick pot add the butter, cocoa powder and water and bring to a boil stirring constantly. Add to flour mixture and combine. Beat together eggs, buttermilk and vanilla and add to cake and combine until smooth, (do not overbeat) add to greased pan and bake as above.

Icing
1/2 cup butter
1/4 cup hersheys cocoa powder
1/3 cup milk
2 cups powdered sugar
1 tsp vanilla
1 cup chopped walnuts ( can substiture pecans if desired)

Combine butter, cocoa powder and milk into a non stick sauce pan, bring to a boil stirring constantly. Remove from stove and add to powdered sugar with vanilla. Pour over warm cake and top with nuts. Cool completely before serving.

This cake goes well with vanilla or butter pecan ice cream..

Hope you enjoy and come back to see me real soon..and please invite all your friends.

Frohe Weihnachten

2012-12-17T10:15:00.002-08:00

Wishing you all a very Merry Christmas and Happy and Healthy New Year. I will be having back surgery at the end of January but hope to be back by March with a new line up of Recipes, Gardening tips, Time Management, Healthy Recipes for Mind, Body, and Soul, and much, much, more. So Please be patient and join me back in March, Thanks to all for your following and kind words of encouragment.

C4C Gluten Free

2012-01-09T14:47:00.000-08:00

I am sharing this information with all of you who are gluten intolerant. I saw this on Martha Stewart and thought it was just FABULOUS. I will be putting recipes up in the near future using this wonderful new product. So keep watching.
About Cup4Cup ( this info is borrowed from their site for you information)

Chef Lena Kwak has taken pleasure in cooking for others since she was a child. So when she moved across the country from her native New York to work in the kitchen of The French Laundry, she knew she had found a new home. Driven by an interest in nutritional science, she developed a gluten-free flour that offered a successful alternative to the main ingredient of the various quick breads and dessert items The French Laundry served.
It was during a dinner service one evening that Kwak witnessed a guest in tears, having enjoyed her first taste of brioche. The woman had not consumed bread in over a decade. Kwak knew this experience had to be shared.
Prevailing upon the support of Thomas Keller, Chef/Owner of The French Laundry, she refined the proprietary blend of flour and set about making it available to a larger audience. They formed a company and named it C4C, an abbreviation of common cooking measurements, to reflect the new product’s ability to replace all-purpose flour in most recipes, “cup for cup.”
In collaboration with specialty retailer Williams-Sonoma, C4C will debut to home cooks nationwide in August 2011. It is through C4C, that Keller and Kwak commit themselves to advancing the standards of hospitality for which The French Laundry is regarded.

Thank You to Everyone

2011-12-25T17:10:00.000-08:00

Thank you everyone for a fabulous year. I hope to see you all back next year. I will be adding great recipes and I hope you will share your recipes and comments with me.

so Busy

2011-12-19T13:34:00.000-08:00

Been so terribly busy and I know I have neglected my fans, so sorry. I promise to start the New Year off with a bang. So please continue to follow me and remember I appreciate each and every one of you. MERRY CHISTMAS !!!!!!!

Drunin Pumpkin Bread

2011-11-01T14:51:00.000-07:00

Drunken Pumpkin Bread

Ingredients:
3 1/2 cups flour
2 cups granulated sugar
1 cup dark brown sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons cinnamon
3/4 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon ginger
2 cups cooked pumpkin, pureed
1 cup vegetable oil
1/2 cup rum
4 eggs, slightly beaten
1 cup golden raisins

Preparation:
Preheat oven to 350F.

Directions:
In a medium sized bowl, combine flour, sugars, salt, baking soda, and spices. Add pumpkin, oil, rum, and eggs, beating until well blended. Stir in raisins. Divide batter into two greased 9-inch loaf pans, and bake 60-70 minutes

Pumpkin Cheescake Bars

2011-10-21T12:08:00.000-07:00

1 1/2 Cups gingersnaps crushed, plus for garnish
6 TBS Butter, melted
2 eggs
1.4 plus 2 TBS sugar. devided
2 1/22 tsp vanilla devided
1 8oz plus 1 3oz cream cheese softened
1 1/4 cup pumpkin (not pumpkin pie filling)
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg ( fresh)
1/4 tsp ground cloves
1 cup sour cream

preheat oven to 325 degrees. Lightly grease a 13x9 inch baking dish. Combine Crums and butter in a small bowl, press into the bottom of baking dish. Bake 10 minutes.

Meanwhile, combine eggs, 1/4 cup sugar and 1 1/2 tsp vanilla in mixing bowl with beater at med. than high speed for 2 minute until smooth. Add cream cheese and pumpkin; beat for 3 minutes until well blended. Stir in spices. Pour over crust and bakefor 40 minutes.

For topping, whisk sour cream, remaining sugar and vanilla in a small bowl until blended. Remove cheesecake from oven; spread sour cream mixture evenly over the top and bake for 5 minutes. Turn oven off and open door half way and let cheesecake bars cool in oven, When cool refrigerate at least 2 hours. Garnish with remaining gingersnap crumbs.

Eggnog With A Twist ~It's Pumpkin~

2011-10-20T16:54:00.000-07:00

Ingredients:
4 C. milk & 1 C. canned pumpkin puree
7 lg. eggs
1 C. granulated sugar
1 tsp. ground cinnamon
1/2 tsp. freshly ground nutmeg
1 C. whipping cream
1 tsp. vanilla extract
Spiced rum (such as Captain Morgan), to taste

Pumpkin pie spice, as desired (to garnish)

Instructions: 1. In a large, heavy saucepan, whisk together the pumpkin puree and the milk. Bring slowly to a gentle boil. Remove from the heat.
2. Meanwhile, beat together your eggs and sugar in a heat-resistant bowl.
3. To temper your egg mixture, pour a small amount of your hot milk into the eggs, whisking constantly. Add a bit more, whisking all the while, until your egg mixture is hot and close to the temperature of your milk mixture.
4. Slowly and gradually whisk your tempered egg mixture into your milk mixture. Return to a medium-low heat.
5. Add cinnamon and nutmeg. Cook, whisking constantly, until the mixture coats the back of a spoon. Remove from heat and stir in cream, vanilla, and rum to taste.
6. Cover and refrigerate up to 24 hours. You'll want to let it chill for at least four hours to let the flavors combine. Garnish with pumpkin pie spice.

Pumpkin Pie with Pecan Streusel

2011-10-08T07:40:00.000-07:00

Butter Pie Crust (makes two)
2 cups all purpose flour
1/4 tsp salt
2/3 cups cold butter
1 cup ice water will use 4 to 5 tsps
1/4 tsp vinegar

Combine flour and salt in a large bowl add butter and work with a pastry cutter until it forms small pea like crumbs. combine vinegar into ice water. Add enough water( about 4 to 5 tsp) to make a moist not wet dough. Work dough into a ball do not over work. Separate into two rounds and wrap in plastic wrap refrigerate while making filling. This will make two crusts reserve for another time or make two times the ingredient. This can be made in a food processor if desired.

For the pecan streusel:

1 Tbs. firmly packed light brown sugar
1/4 cup pecans, coarsely chopped
1/4 tsp. ground cinnamon

For the filling:

1 large can pumpkin puree
12 to 14 oz.
3/4 cup firmly packed light brown sugar
1/2 tsp. salt
2 eggs
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground allspice
1 1/4 cups heavy cream
Sweetened whipped cream for serving

Fold the dough round in half and transfer to a 9-inch pie dish. Unfold and ease into the pan, patting it firmly into the bottom and up the sides. Trim edge and flute.

Refrigerate while making filling ingredients. Meanwhile, position a rack in the lower third of an oven and preheat to 375°F.

Line the pastry shell with aluminum foil and fill with raw short-grain rice. Bake for 20 minutes, then lift an edge of the foil. If the dough looks wet, continue to bake, checking every 5 minutes, until the dough is pale gold, for a total baking time of 25 to 30 minutes. Transfer to a wire rack. Reduce the oven temperature to 350°F.

To make the pecan streusel, in a small bowl, stir together the brown sugar, pecans and cinnamon. Set aside.

In a large bowl, stir together the pumpkin puree, brown sugar, salt and eggs. Add the cinnamon, ginger and allspice and beat until creamy. Pour into the partially baked pie shell.

Bake until the filling is firm, about 20 minutes. Remove the pie from the oven, quickly sprinkle the pecan streusel evenly over the pie, and continue baking until the filling is slightly risen and firm in the middle, 20 to 25 minutes more. Transfer to a wire rack and let cool.

Pumpkin Torte

2011-10-06T04:31:00.000-07:00

Ingredients

1 package (18-1/4 ounces) yellow cake mix
3/4 cup all-purpose flour, divided
1 cup water
3/4 cup canned pumpkin
2 eggs
1/3 cup canola oil
1 teaspoon ground cinnamon
2 tablespoons brown sugar
1-1/3 cups butterscotch chips
1/4 cup chopped pecans
FROSTING:
1 cup butter-flavored shortening
7-1/2 cups confectioners' sugar
3/4 cup milk
2 teaspoons vanilla extract
1 to 1-1/2 teaspoons maple flavoring
1 Cup chopped pecans

Directions

Grease three 9-in. round baking pans; line with waxed paper. Grease the paper and set aside. In a large bowl, combine the cake mix, 1/2 cup flour, water, pumpkin, eggs, oil and cinnamon; beat for 30 seconds on low speed. Beat for 2 minutes on medium.
Transfer a third of the batter to a small bowl; beat in brown sugar and remaining flour. Stir in chips and pecans. Pour into one prepared pan. Divide the plain batter between the two remaining pans.
Bake at 350° for 20-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, cream shortening until fluffy. Add the confectioners' sugar, milk, vanilla and maple flavoring; beat until smooth.
Place one plain cake layer on a serving platter. Top with a quarter of the frosting. Top with the pumpkin-nut cake layer. Top with a quarter of the frosting. Top with remaining plain cake layer; spread remaining frosting over top and sides of cake sprinkle chopped pecans on top. Yield

Pumpkin Swirl Cheesecake

2011-10-04T21:55:00.000-07:00

1/4 cup finely chopped pecans
1/4 cup butter, melted
3 (250 g) packages Cream Cheese, softened
3/4 cup sugar, divided
1 teaspoon vanilla
3 eggs
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 dash ground cloves
20 Ginger Snap cookies

Directions

Heat oven to 350 degrees F. Combine cookie crumbs, pecans and butter. Press onto bottom of 9 inch springform pan.
Beat cream cheese, 1/2 cup of the sugar and vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1 cup plain batter; place in small bowl. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon pumpkin batter into crust; top with spoonfuls of reserved plain batter. Cut through batters with knife several times for marble effect.
Bake 45 minutes or until center is almost set. Cool completely. Refrigerate 4 hours or overnight.

Sour Cherry Cheesecake without Crust

2011-09-29T11:45:00.000-07:00

	32 oz	cream cheese that has been whipped
	5	eggs
	1 stick	unsalted butter
	11/4 c	sugar
	16 oz	sour cream
	1 tsp	lemon juice
	2 tbsp	cornstarch
	11/4 tsp	vanilla

1/2 jar sour cherries dreained

Let cream cheese, sour cream, butter and eggs stand at room temperature for approximately 1 hour.
Whip cream cheese than add butter and sour cream together, then add the cornstarch, sugar, vanilla, and lemon juice.
Beat on"whip" speed until very well blended.
Beat in one egg at a time until the entire mixture is very smooth.
Fold in sour cherries
Pour mixture into a greased 9 1/2 inch spring pan.
Place pan into a large roasting pan half filled with water.
Bake at 375 degrees for one hour or until top is golden brown.
Turn off oven and let cake cool with oven door open for one hour.
Let stand at room temperature for two more hours cover and set in fridge until chilled.

Put remaining sour cherries into a heavy sauce pot, add juice, reserving a 1/2 cup which

you will add 2 TB of corn starch. Bring cherries and liquid to a simmer than add the

reserved liquid with cornstarch. Continue to simmer stirring constantly until thickened.

Chill and serve on the side with the cheesecake.

Cinnamon roll Bread Pudding with Vanilla Sauce

2011-09-28T17:21:00.000-07:00

6 large cinnamon rolls store bought without glaze (cut into bite size pieces)
1 cup raisins
4 eggs
2 1/2 cups milk
2 1/2 cups half & half
1 tsp salt
2 tsp vanilla
1/2 cup sugar
1 stick butter

place cut cinnamon rolls into a 10 in baking dish
add raisins
add beaten eggs to milk and half & half, add salt, sugar, and vanilla mix well until sugar is dissolved. Pour over rolls. Top with butter which you have cut into pieces. Bake in a 350 degree oven for 40 minutes or until bubbly but not brown.

Sauce ( cook just before serving)
vanilla pudding (not instant)
3 cups milk and a splash of half & half

Cook pudding according to directions with the 3 cups of milk and a splash of half & half. Serve over cinnamon roll bread pudding. Either the entire pudding or individually.

Pear Brandy Bundt Cake

2011-09-21T09:35:00.000-07:00

Ingredients

1 cup unsalted butter, room temperature, plus more for pan
Flour, for pan
2 cups sugar
6 eggs
3 1/2 cups sifted cake flour
3 ripe pears, peeled, cored, and grated
1 tablespoon pure vanilla
1/2 cup pear brandy, divided
Pear preserves, heated and strained, for garnish

Directions

Grease and flour an 8-cup bundt pan and set aside. Preheat oven to 325 degrees F.

In the bowl of a mixer, cream butter and sugar together until fluffy. Add eggs, 1 at a time, until incorporated. Slowly stir in flour, being careful not to over-beat. Add pears, vanilla, and 1/4 cup pear brandy; mix well. Transfer to prepared pan and bake for 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes and then unmold onto a cooling rack. Cool completely. Douse with another 1/4 cup pear brandy then glaze with warmed pear preserves. Let pear glaze set.

Homemade Pear Brandy

2011-09-21T08:34:00.000-07:00

Pear Brandy

This can be used to make Pear Cake

½ pound firm ripe pears
2 whole cloves
1 1-inch cinnamon stick
Pinch of nutmeg
1 cup sugar
1½ cups brandy
Core pears and cut into 1-inch chunks, do not peel. Place in a jar with cloves, cinnamon, nutmeg, sugar and brandy. Cover tightly and let steep for 2 weeks at room temperature. Shake jar daily. When steeping period is complete, strain and filter the liquid using a coffee filter in your strainer.
Pour into bottles and cap tightly. Let age at least 1 month before serving.

Apple Cake

2011-09-14T14:30:00.000-07:00

3 cups all-purpose flour
1 tablespoon double-acting baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter or margarine, softened
1 3/4 cups sugar
3 large eggs, separated
1/2 cup milk
8 medium (about 3 pounds) cooking apples, such as Golden Delicious, Granny Smith, Gravenstein, Greening, Jonathan, Macoun, Pippin, Starr, Winesap, Yellow Transparent, or any combination, cored and diced (peeling is optional)

Glaze (optional):

1/2 cup confectioners' sugar and 1/2 cup light brown sugar
1/2 teaspoon vanilla or almond extract
1 to 2 tablespoons milk or water

Preparation

1. Preheat the oven to 350°F. Grease a kugelhopf or 10-inch Bundt pan.

2. Sift together the flour, baking powder, and salt. Beat the butter until smooth, about 1 minute. Gradually add the sugar and beat until light and fluffy, about 4 minutes. Beat in the egg yolks, one at a time. Stir in the flour mixture and milk.

3. Beat the egg whites on low speed until foamy, about 30 seconds. Increase the speed to high and beat until stiff but not dry. Fold one-fourth of the whites into the batter, then gently fold in the remaining whites.

4. Pour half of the batter into the prepared pan. Spread with half of the apples. Top with the remaining batter, then the remaining apples.

5. Bake until golden brown, 50 to 60 minutes. Let cool in the pan for 20 minutes, then transfer to a rack and let cool completely.

6. To make the glaze if using: Combine all the glaze ingredients, stirring until smooth and of pouring consistency. Drizzle over the cake and let stand until set.

Quick and Easy Cherry Cake

2011-09-03T06:07:00.000-07:00

2 lbs. pitted fresh sour cherries

or frozen and thawed sour cherries

1⁄4 cup flour, plus more for pan

16 tbsp. unsalted butter, softened,

plus more for pan

1 1⁄2 cups sugar

3 tbsp. kirsch or brandy

1 tsp. vanilla extract

1 egg

2 1⁄4 cups whole wheat flour

1 tbsp. baking powder

3⁄4 tsp. kosher salt

1 cup milk

1. Heat oven to 400°. Toss cherries with 1⁄4 cup flour in a bowl; set aside.

2. Grease a 13" x 9" baking sheet with butter and dust with flour; set aside. In a large bowl, beat together butter, sugar, kirsch, and vanilla with a hand mixer on medium speed until pale and fluffy. Add egg; beat until incorporated.

3. In a medium bowl, whisk together whole wheat flour, baking powder, and salt. With the mixer running on low speed, alternately add flour mixture and milk in 3 batches to make a batter. Spoon batter onto reserved baking sheet and smooth evenly. Sprinkle cherries over the top. Bake at 400 degrees for 10 minutes, then reduce to 350 for, 40 minutes or until golden brown and tooth pick comes out clear. Let cake cool 30 minutes, then cut into squares.

Top with kirsch flavored whipped cream....

We Have A Winner

2011-09-02T05:49:00.000-07:00

CONGRATULATIONS~~~~~~~~BIRGIT KRAUS~~~~~~~~WINNER OF THE OKTOBERFEST GIVEAWAY....