The Old Folks Home

[chickadoodles]

Quote: Scg would you possibly share your recipe with me? I am so looking forward to a blueberry pie!

 

[pennyJo1960]

Chocolate Raspberry Swiss roll
ingredients
For Chocolate Sponge Cake:
6 large egg
3/4 cup (150g) white granulated sugar
1 teaspoon (5ml) vanilla extract
1 cup (125g) all-purpose flour
1/3 cup (40g) dark cocoa powder
1 teaspoon (4g) baking powder
1/2 cup (60g) confectioner's sugar, for dusting

For Raspberry Filling:
· 2 cups (250g) fresh raspberries, blue berries or blackberries
3 tablespoons (45ml) raspberry liqueur, or non-alcoholic syrup.
For Creme Filling:
· 3/4 cup (175ml) heavy cream, cold
· 1/2 cup (113g) butter, softened
· 8 ounces (226g) whipped cream cheese, softened
· 1/2 cup (118ml) sweetened condensed milk
· 1 teaspoon (5ml) raspberry extract
Instructions
1. Preheat oven to 350F. Line a 12x17 inch jelly roll pan with parchment paper. Spray sides with baking spray; set aside.
2. Prepare the chocolate sponge cake. Place the eggs, sugar and vanilla into a mixer bowl and whisk on high speed for 5 to 7 minutes, or until eggs are voluminous and white in color. Combine the dry ingredients in a separate bowl: flour, cocoa powder and baking powder. Sift the dry ingredients in small increments into the egg and sugar mixture. Fold gently but thoroughly, combining everything together.
3. Spread the cake batter over the prepared parchment paper. Bake in preheated oven for about 20 minutes, or until top is set. Work quickly with the hot cake: sprinkle the top with confectioner's sugar; this will help prevent your kitchen towel from sticking to the cake. Lay a clean tea towel, kitchen towel or parchment paper over the top; arrange a wire rack or second pan over that and invert the cake. Remove the parchment paper, fold the towel over the edge and gently roll the cake into a log. Set aside to cool completely.
4. Once cake is cooled, prepare the crème filling. Place all of the ingredients into a mixing bowl: heavy cream, sweetened condensed milk, butter, cream cheese and raspberry extract. Mix on medium speed until stiff peaks form. DO NOT OVERMIX! This is important; otherwise, filling will separate. If not assembling cake right away, set the filling into the refrigerator.
5. Prepare the raspberry filling. Simply combine the fresh raspberries with raspberry liqueur and using a fork, crush the berries into syrup.
6. To assemble the cake, unroll the cake log very gently. Top first with raspberry sauce, then add the crème filling, spreading to the edges. Reserve some filling for the top to use as garnish. Gently roll the cake back into a log, starting from the same end.
7. Garnish the top with reserved filling, fresh raspberries and mint leaves. Place cake roll into the refrigerator to

One of my favorite can us most any berry


Ingredients

• 4 cups fresh blackberries
• 1/2 cup white sugar
• 1/2 cup all-purpose flour

• 1 recipe pastry for a 9 inch double crust pie
• 2 tablespoons milk
• 1/4 cup white sugar

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges, and cut vents in the top crust for steam to escape.
3. Brush the top crust with milk, and sprinkle with 1/4 cup sugar.
4. Bake in the preheated oven for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes, or until the filling is bubbly and the crust is golden brown. Cool on wire rack.

 

[superchemicalgirl]

Scg would you possibly share your recipe with me? I am so looking forward to a blueberry pie!

The crust is here: http://allrecipes.com/recipe/15995/ruths-grandmas-pie-crust/

The pie:
preheat to 350 or 425
Mix: 3/4 cup white sugar, 3 tablespoons cornstarch (more if frozen berries), 1/4 teaspoon salt, 1/2 teaspoon cinnamon (use the good stuff) and 1/2 teaspoon baking spice (https://www.penzeys.com/online-catalog/baking-spice/c-24/p-91/pd-s) - you can omit the baking spice if you want to, but it is a "secret" ingredient of mine in a variety of dishes and I get rave reviews when I use it... this is the secret ingredient in my blueberry spice jam by the way...
Sprinkle the mix over about 4 cups blueberries and gently mix together
Line pie crust with crust, recipe from above
Pour berry mix into crust, dot with butter (about 1 tablespoon)
Make lattice top (the crust makes 2 crusts-ish... I usually get 2 bottoms and a full top out of it or two bottoms and two lattices... the excess also freezes well, just put it in the fridge the day before you want to use it, and berries of all kinds freeze well for pie later as does pumpkin puree), crimp and flute edges of pie crust
Bake on lower shelf about an hour. I find the crust burns pretty easily with this crust recipe, so I keep the heat to 350 (most of these pies call for 425) or I watch it at 425 for about 45 minutes total and put tin foil over it when it starts to get brown.

 

[flwrldy]

I love how you folks think.. I miss those good ole days..

 

[chickadoodles]

Chocolate Raspberry Swiss roll
ingredients
For Chocolate Sponge Cake:
6 large egg
3/4 cup (150g) white granulated sugar
1 teaspoon (5ml) vanilla extract
1 cup (125g) all-purpose flour
1/3 cup (40g) dark cocoa powder
1 teaspoon (4g) baking powder
1/2 cup (60g) confectioner's sugar, for dusting

For Raspberry Filling:
· 2 cups (250g) fresh raspberries, blue berries or blackberries
3 tablespoons (45ml) raspberry liqueur, or non-alcoholic syrup.
For Creme Filling:
· 3/4 cup (175ml) heavy cream, cold
· 1/2 cup (113g) butter, softened
· 8 ounces (226g) whipped cream cheese, softened
· 1/2 cup (118ml) sweetened condensed milk
· 1 teaspoon (5ml) raspberry extract
Instructions
1. Preheat oven to 350F. Line a 12x17 inch jelly roll pan with parchment paper. Spray sides with baking spray; set aside.
2. Prepare the chocolate sponge cake. Place the eggs, sugar and vanilla into a mixer bowl and whisk on high speed for 5 to 7 minutes, or until eggs are voluminous and white in color. Combine the dry ingredients in a separate bowl: flour, cocoa powder and baking powder. Sift the dry ingredients in small increments into the egg and sugar mixture. Fold gently but thoroughly, combining everything together.
3. Spread the cake batter over the prepared parchment paper. Bake in preheated oven for about 20 minutes, or until top is set. Work quickly with the hot cake: sprinkle the top with confectioner's sugar; this will help prevent your kitchen towel from sticking to the cake. Lay a clean tea towel, kitchen towel or parchment paper over the top; arrange a wire rack or second pan over that and invert the cake. Remove the parchment paper, fold the towel over the edge and gently roll the cake into a log. Set aside to cool completely.
4. Once cake is cooled, prepare the crème filling. Place all of the ingredients into a mixing bowl: heavy cream, sweetened condensed milk, butter, cream cheese and raspberry extract. Mix on medium speed until stiff peaks form. DO NOT OVERMIX! This is important; otherwise, filling will separate. If not assembling cake right away, set the filling into the refrigerator.
5. Prepare the raspberry filling. Simply combine the fresh raspberries with raspberry liqueur and using a fork, crush the berries into syrup.
6. To assemble the cake, unroll the cake log very gently. Top first with raspberry sauce, then add the crème filling, spreading to the edges. Reserve some filling for the top to use as garnish. Gently roll the cake back into a log, starting from the same end.
7. Garnish the top with reserved filling, fresh raspberries and mint leaves. Place cake roll into the refrigerator to

One of my favorite can us most any berry


Ingredients

• 4 cups fresh blackberries
• 1/2 cup white sugar
• 1/2 cup all-purpose flour

• 1 recipe pastry for a 9 inch double crust pie
• 2 tablespoons milk
• 1/4 cup white sugar

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges, and cut vents in the top crust for steam to escape.
3. Brush the top crust with milk, and sprinkle with 1/4 cup sugar.
4. Bake in the preheated oven for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes, or until the filling is bubbly and the crust is golden brown. Cool on wire rack.

Thank you so much Penny for sharing your recipes with me. I feel so honored that you took the time and shared these with me.

Quote: Scg thank you so very much. I will order the baking spice. I stuck the berries in the freezer till I get the ing. to make the pie. I appreciate you sharing your recipe with me and taking the time to
do this for me.
Ladies I can hardly wait to try them.

 

[superchemicalgirl]

Thank you so much Penny for sharing your recipes with me. I feel so honored that you took the time and shared these with me.

Scg thank you so very much. I will order the baking spice. I stuck the berries in the freezer till I get the ing. to make the pie. I appreciate you sharing your recipe with me and taking the time to
do this for me.
Ladies I can hardly wait to try them.

I add that spice to many baked goods. Between buying good cinnamon, using that spice and making my own vanilla extracts... and duck eggs! Gives me a leg up in my baking.

 

[perchie.girl]

I love how you folks think.. I miss those good ole days..

welcome....

 

[chickadoodles]

Quote: I believe it. I buy good cinnamon already and I buy real vanilla. But I don't have ducks any more. But I do know how good they are. Thanks so much!

Welcome flwrldy

 

[Latestarter]

I have wild raspberries and blackberry vines growing all over my pastures... Wish I could get rid of them! No good to have that in your hay. Not a big fan of blackberries as the seeds are bigger and get stuck between my teeth. Like raspberries a little, sometimes. Love blueberry pie with vanilla ice cream... MMMmmmmmm

 

[Alaskan]

I add that spice to many baked goods. Between buying good cinnamon, using that spice and making my own vanilla extracts... and duck eggs! Gives me a leg up in my baking.

I like good cardamom. Too much is horrid, but just a touch makes all baked goods better.

I have wild raspberries and blackberry vines growing all over my pastures... Wish I could get rid of them! No good to have that in your hay. Not a big fan of blackberries as the seeds are bigger and get stuck between my teeth. Like raspberries a little, sometimes. Love blueberry pie with vanilla ice cream... MMMmmmmmm 

Goats love those brambles. Fence the goats in with them.