I have had a fascination for anything sweet, and especially cakes right from when I was a kid! And I had this extra-special affection for swiss rolls, those colorful, spiral cakes that tasted like heaven, and even with the minimal frosting and decoration, they always attracted the attention of dessert-lovers, including me!! I harbor this fascination even today, and the first thing I notice in a pastry shop has to be a swiss roll cake (my hubby can vouch for it:)) Swiss roll is a type of sponge cake baked in a very shallow rectangular baking tray, and then filled, rolled up, and served in circular slices. So did these beauties originate from Swiss?? Not really; although the origins of this cake are unclear, wikipedia says that these are certainly not widely eaten in Switzerland, where they are known as "Biscuitrolle" or "Roulade" . Every country has it's own version, and it is popular in US as the Jelly Roll. It finds a place at many christmas dinner tables shaped like a Yule Log, but f
Edel Weiss Chocolates are charming to look at, delectable to eat, sculptured chocolate and pastel Edel-Weiss flowers are filled with tempting Raspberry, Mint, Lemon, or Strawberry flavored cremes. Packed in a tin that conveys the sentiments of the season. Net wt. 12 oz. - Order Edel-Weiss Chocolates
Jam Assortment In a Silver-Plated Server Sparkling silver plated server with swivel handle holds 1.5 oz. each of Plum, Blackberry, Strawberry and Raspberry Preserves, Orange Marmalade, 2 Grape Jellies, and Cinnamon & Apple Jam. - Order Jam Assortment In a Silver-Plated Server
I bought a six pack of Southern Tier's Raspberry Porter on Sunday. It's good, but it's going fast. I may have to pick up another six pack after work tonight. Or two. Hopefully it's a regular thing and not a limited/seasonal run. If anybody has any info on this, I'd appreciate a quick comment.Southern Tier beers are kind of hit-or-miss for me. Chautauqua Brew is decent. I'll drink their IPA on occasion, or Phin & Matt's sometimes. And their porter is alright, but I'd rather just drink Guinness.Funny thing is, I can't stand their Raspberry Wheat. But I'm loving this Raspberry Porter. Forte has both Raspberry Wheat and Porter on tap, so people have been requesting half-and-half for a while. I've tried a couple combinations of the two, but just don't dig it as much as the bottled version. Perhaps it's just the difference of being brewed together (or however they make it), but the bottled Raspberry Porter is so much better (in my opinion) than combining the two straight out of the tap.And t
INGREDIENTS:* 250 g butter, softened* 1 ½ dl (150 ml) sugar* 4 dl (400 ml) flour* 1 dl (100 ml) Marzan custard powder* 1 ½ teaspoon baking powder* 1-2 dl (100-200 ml) firm raspberry jam or preserveMETHOD:1. Heat the oven to 175°C (350°F).2. Cream together butter and sugar.3. Mix the dry ingredients and work them into the butter mixture.4. Roll the dough into a rope; cut into 20-25 pieces.5. Shape each piece into a ball.6. Place the dough balls in small paper baking cups placed on a baking sheet.7. Press to make rather large holes and spoon jam into the holes.8. Bake in the middle of the oven for ab. 10-15 minutes9. Cool the cookies.The Swedish "Ekströms® Marsan powder" needs an explanation. The Swedish custard powder is always sweetened. Usually you mix this powder with milk to cook vanilla sauce or to cook vanilla custard. Maybe there are similar vanilla custard powders in other countries. Maybe not.This is website with a few Swedish cookie recipes in English 4 Quick and easy tr
INGREDIENTS:* ab. 400 g raspberries * 2 - 5 tablespoons icing sugar* 3 kiwi fruits* 1 small fresh pineapple* 1 small melonFor non-weight watchers:*2 dl whipping cream + 1 teaspoon vanilla sugar (optional)Raspberry SauceMETHOD:1. Pass the raspberries through a fine-meshed sieve.2. Discard the seeds.3. Add enough icing sugar to make a syrupy and not too sweet sauce.THE PLATE:1. Prepare the fruits as usual, wash and peel.2. Cut melon into wedges and slice kiwi fruit.3. Cut pineapple into slices, then into smaller chunks.4. Divide sauce among six serving plates.5. Make a decorative fruit arrangement in the raspberry sauce,6. Top with a vanilla scented dollop of whipped cream (optional).A quick warning! This dessert can´t be done in advance because the rasberry sauce has a tendency to discolour the fruit. It doesn´t look nice.I grow raspberries in my garden. They also grow wild where I live, and in many other polar regions down through temperate climates of North America, Asia and Europe.
Yet another experiment with Vitalicious VitaMixes that came out ‘delish’! (I made Surprise Chocolate Cherry Muffins a few weeks ago) Let me warn you now, either invite 11 friends over to eat the whole batch at once or freeze the leftovers immediately. I’m not kidding when I tell you I ate 3! [...]
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