June 3, 2010

Mother's Day Desserts

For Mother's Day my mom wanted to cook us dinner. We were told, "It is Mother's Day and this is what I want to do." How do you argue with that? She made dutch oven potatoes and grilled hamburgers. Cooking W. brought the condiments and I brought the dessert. I made Berry Buttermilk Crumb Cake and Easy Brownies. The original plan was for Moo to make both desserts but she was busy cleaning the car for my present and I wanted that more than I wanted her to make the desserts.

While delicious. . . the crumb cake had no crumbs. As it baked the batter enveloped the crumb topping and so it had more of a cake top than a crumb top. I also had to bake it for closer to 1 hour. I am going to have to try this again to see if I can see what/if I did something wrong.

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Berry Buttermilk Crumb Cake
from Jenny Mac's Lip Smack

2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 stick unsalted butter, softened
1 1/4 cup granulated sugar
2 Tbsp orange or lemon zest
1 large egg & 1 egg yolk
1 cup buttermilk
1 cup fresh raspberries, blueberries, strawberries or blackberries

Crumb Topping:
1 cup all purpose flour
1 cup packed light brown sugar
1/2 tsp salt
1 stick unsalted butter, melted & cooled

Preheat oven to 350. Make crumb topping by melting the butter, letting it cool. In a bowl mix the flour, brown sugar, salt and add the cooled butter to it and stir well. Set aside till ready. Butter and flour a 10" round springform pan. In small bowl, sift together the flour, baking powder, baking soda, and salt. Set aside. Cream (with mixer or by hand) the butter, sugar until pale yellow and fluffy; add the zest, eggs, and beat well for an additional 2-3 minutes. In batches, add the flour, alternating with the buttermilk until all is combined. Pour 1/2 the batter into the baking pan and use a spatula to smooth. Top batter with 1/2 the berries. Top with remaining batter and rest of berries. Push the berries only half way into batter. Using your hands, grab and squeeze crumb mixture putting large chunks on top of batter. Make smaller clumps of crumb mixture and filling between the large clumps. Sprinkle the remaining crumb mixture evenly into between the large and medium 'crumbs'. Bake for approximately 30 - 35 minutes, or until a cake tester inserted into the middle comes out clean and the top is golden brown. (I suggest using foil to cover your crumb cake to keep it from over browning like my first attempt did.)

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Easy Brownies
from PE's Family Cookbook
Print Recipe

Butter1 cup2 cups3 cups
Cocoa6 Tbsp3/4 cup1 1/4 cup
Sugar2 cups4 cups6 cups
Eggs6 + 2 Tbsp water8 + 4 Tbsp water
Vanilla1 tsp2 tsp1 Tbsp
Flour1 1/2 cups3 cups4 1/2 cups

Mix together, grease pan. Bake at 350 for 30-35 minutes.
Single - small jellyroll pan (15 1/2 x 10 1/2 x 1)
Double - large jellyroll pan (12 x 16 x 1) and one square pan
Triple - 2 large jellyroll pans (12 x 16 x 1)

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