This cake is a new family favorite. It is delicious and sweet. I started with a basic buttermilk cake recipe that makes a moist yellow cake. I then added mascarpone cheese to the frosting. It adds an extra richness and 'yum' factor to the cake. The cheese also acts as a stabilizer to the frosting - so it holds up well over time. The frosting is not overly sweet, but just sweet enough to counter balance the sweetness of the cake perfectly. Make sure you read through the directions carefully before you begin making this heavenly cake!
Preparation time is 25 minutes. Bake time is 25 minutes. Frosting and filling preparation time is 40 minutes. Total time is 1 1/2 hours (plus cooling time).
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This is a wonderful French dessert that is traditionally made during the holidays. If you love almond paste, you will love this tart. It is a bit involved because of the crust, but the accomplishment you'll feel when you have a beautiful plum tart is reward enough to put in the effort. If you are not a fan of plums, you can use a different or favorite fruit as substitute. I like to serve this elegant dessert with a dollop of sweetened whipped cream. Coffee also goes splendidly with this tart. The original recipe is from The All New Good Housekeeping Cook Book and is called the 'Plum Frangipane Tart'. The tart pastry is also in the book. I hope you give this fantastic dessert a try!
If you so desire, you can make the crust in a food processor. I find that the crust comes out really well this way.
Pulse the flour and salt to mix.
Evenly distribute the butter and shortening on top of flour mixture; pulse until mixt...
As most of you probably know, kale is considered a super food, but I confess that I have avoided it until now. I had tried it mostly in salads before this recipe and found it to be bitter. Thankfully, my family convinced me to try this recipe, as I was very uncertain about using kale. The kale stuffing is absolutely delicious! I am very glad that I made this recipe. If you are leery of this green (like I was), I encourage you to give this steak and kale combination a try.
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I love making pies. Pie-making is one of my favorite ways to bake. Through out the years, I have tried many ways of making pastry dough. This recipe is by far the easiest, no-fail method that I have used for over twenty years now. When baked, the crust is surprisingly light and flaky - the way a good pie crust ought to be. I mainly use this recipe for single pre-baked pie recipes, such as pumpkin pie or lemon meringue pie. The recipe makes two pastry shells, so I usually use one shell for a pie and the other for a quiche. You can also do two pies instead of one if you'd rather do that! When I make a two crust pie - like apple, I use a different recipe that is also easy to put together. If you are interested in this recipe, let me know, and I will put it on a future posting.
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