Fresh Berries with Orange Cream Shortcake

A perfect pairing of fresh berries served over creamy, orange infused drop shortcakes.

6 cups blackberries

6 cups strawberries, sliced

6 cups blueberries

1 cup granulated sugar

For shortcakes:

3 cups all-purpose flour

1/3 cup granulated sugar

1 Tbsp. baking powder

3/4 tsp. baking soda

3/4 tsp. salt

1 1/2 sticks cold unsalted butter, cut into bits

1 1/2 tsp. freshly grated orange zest

1 cup sour cream

1 cup milk

2 cups well-chilled heavy cream

1/4 cup confectioners’ sugar

In a large bowl, combine berries and sugar and mix well. Let berries stand at room temperature for 4 hours.

Meanwhile, preheat oven to 425 degrees. Lightly butter 2 baking sheets.

In large bowl whisk together flour, granulated sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse meal.

In separate bowl, whisk together zest, sour cream and milk. Add sour cream mixture to flour mixture and stir until it just forms a soft, sticky dough.

Using a 2 ounce ice cream scoop, drop dough onto buttered baking sheet. Space 1-inch apart. Pat dough to 1/2-inch thickness and bake 12-15 minutes, or until pale golden. Transfer shortcakes to a rack and cool.

In large bowl, beat cream with confectioners’ sugar until it holds soft peaks.

To serve, split shortcakes horizontally and fill with cream and berries. Top with additional cream and berries.

Makes 12 servings

Coconut & Raspberry Cupcakes

These springtime cupcakes are are enhanced with the fabulous flavor of raspberry Chambord from our Island Jamz collection.

1 egg, room temperature

1 Tbsp. plus 1 tsp. sugar

1/4 cup all-purpose flour

2 Tbsp. flaked coconut

1 Tbsp. butter, melted

2 Tbsp. Island Jamz French Raspberry Cordial

Buttercream frosting

In large mixing bowl, beat egg and sugar on medium-high speed until mixture is thick and pale and forms a ribbon when beaters are lifted out.

In separate bowl, whisk together flour and baking powder. With rubber spatula, fold about half of flour mixture into egg mixture; then fold in half of the coconut and finally repeat with the remainder of each. Fold in melted butter. Cover with plastic wrap and refrigerate for 25 minutes.

Meanwhile, preheat over to 400 degrees. Prepare a 6-cup standard muffin pan by inserting cupcake liners.

Remove batter from refrigerator and distribute evenly among the prepared cups. Spoon 1 scant teaspoon of jam into center of each cup. Cover with remaining batter. Bake 15-20 minutes or until inserted toothpick comes out clean.

Remove from pan and transfer to wire rack to cool. When completely cool, frost with your favorite buttercream frosting and garnish with shredded coconut.

French Crepes with Strawberry Margarita Jam

In mixing bowl, combine flour and salt. In separate small bowl, beat together milk and eggs. Make a well in the flour mixture and pour in half the liquid mixture. Blend well, then add remaining liquid and stir until fairly smooth (a few lumps will remain.) Stir in melted butter. Cover and let rest for at least 1 hour. (The resting is a critical step – so plan ahead)

Heat pan (prefer cast iron or crepe pan) over medium-high heat. Coat bottom with a pat of butter (this makes them brown better). Pour 1/3 cup of batter into bottom of pan, pick up pan and tip it in circle to batter covers pan. Cook until bottom begins to brown and you can slide spatula under it. Flip and cook other side briefly. Place crepe on warm plate and cover until remaining batter is prepared.

To serve, place on serving plate and spoon Strawberry Margarita Jam in center. Fold crepe in quarters and garnish with powdered sugar or fresh strawberries.

Orange Pumpkin Spice Cake

This is a great cake to take to a summer picnic or a holiday party.

3 sticks unsalted butter, room temperature, plus more for pan

3 cups all-purpose flour, plus more for pan

1 tsp. baking powder

1/2 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. freshly grated nutmeg

1/4 tsp. ground cloves

3 cups sugar

6 large eggs

1 1/2 tsp. pure vanilla extract

Zest of 1 orange

1/2 cup buttermilk

1/2 cup canned pumpkin

Preheat oven to 350 degrees. Butter and flour a nonstick 10-inch tube pan; set aside.

In large bowl, sift together flour, baking powder, salt, cinnamon, nutmeg and cloves. Set aside.

In bowl of electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, one at a time, and continue mixing for 3 minutes. Add vanilla and zest; beat to combine.

Add flour mixture, alternating with buttermilk, beginning and ending with flour. Add pumpkin and mix until incorporated.

Pour batter into prepared pan. Bake until toothpick inserted into center of cake comes out clean, about 1 hour 15 minutes. Cool on wire rack for 15 minutes. Drizzle with orange glaze.

Orange Glaze

3 Tbsp. freshly squeezed orange juice

1 1/2 cups confectioners’ sugar

2 tsp. freshly grated orange zest

In medium bowl, stir together juice, zest and sugar until thick and shiny. Drizzle over warm cake.

Strawberry Blossoms

Beautiful and perfect for any summer celebration! 

Slice stems from strawberries and place them on platter, cut side down. Cut each strawberry into 4 sections, taking care not to slice all the way through the berry. Fan the strawberry out in preparation for filling.

 Beat cream cheese, powdered sugar and extracts at medium speed until light and fluffy. Spoon mixture into decorating bag fitted with star tip. Pipe into the center of each strawberry. Cover and chill until time to serve.

Walnut Fudge Pie

Chocolate lovers may indulge their passions with this decadent fudge-like brownie pie. The best of both worlds combine to make this a dessert to remember.

3 large eggs, lightly beaten

1/2 cup brown sugar, firmly packed

1/4 cup all-purpose flour

1/4 cup butter, melted

1 tsp. vanilla extract

1 (12-oz.) pkg. semisweet chocolate morsels, melted

1 1/2 cups walnuts, chopped

1/2 (15 oz.) pkg. refrigerated pie crusts

Chocolate Mocha Sauce (recipe follows)

Preheat oven to 375 degrees. In large mixing bowl, stir together eggs and next four ingredients just until blended. Stir in melted chocolate morsels and walnuts.

Fit pie crust into 9-inch pie plate according to package directions. Fold edges under and crimp. Spoon filling into pie crust.

Bake for 30 minutes. Cool on wire rack. To serve, drizzle with Chocolate Mocha Sauce or a scoop of vanilla ice cream, if desired.

Chocolate Mocha Sauce

1 (12 oz.) pkg. semisweet chocolate morsels

1/2 cup whipping cream

1 Tbsp. butter

1/4 cup strong brewed coffee

Heat chocolate morsels, cream and butter in heavy saucepan over low heat until chocolate and butter melt, stirring often. Cook, stirring constantly 2-3 minutes or until smooth. Remove from heat and stir in coffee. Serve warm.

3/4 cup shortening

1 1/3 cup brown sugar, packed

3 eggs, slightly beaten

1 Tbsp. lemon juice

1 cup apple cider

3 cups sifted cake flour

1 Tsp. baking powder

3/4 tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

1/4 tsp. cloves

Preheat oven  to 350 degrees. Grease three 8-inch layer cake pans; set aside.

In large mixing bowl, cream together shortening and sugar; add beaten eggs and mix until well incorporated.

In small bowl, mix apple cider and lemon juice. In separate bowl, sift together all dry ingredients.

Add apple cider and flour mixtures to creamed mixture, alternating. Mix until well blended, but don’t overmix.

Pour batter into three greased 8-inch layer cak pans. Bake for 25-30 minutes, or until toothpick inserted comes out clean. Remove from oven and cool.

Place Apple Cider Cake Filling between layers and top with Cider Icing (recipes below.)

Apple Cider Cake Filling

1/2 cup sugar

1/4 tsp. salt

3 Tbsp. cornstarch

1 cup apple cider

2 Tbsp. lemon juice

1 Tbsp. butter

In small bowl, mix together sugar, salt and cornstarch. In saucepan, heat apple cider and lemon juice. Add sugar and stir until mixture thickens and is clear. Add butter and stir. Cool before spreading on cake.

Cider Icing

1/2 cup melted butter

3 1/2 Tbsp. flour

1/4 tsp. salt

1/2 cup apple cider

3 cups confectioners’ sugar

1/2 cup chopped nuts, optional

Melt butter over low heat and slowly whisk in flour. Stir to thicken. Increase heat to medium and add apple cider. Bring mixture to boil and cook for 1 minute. Add sugar and stir until smooth. Add nuts if desired and spread on top of cake.

Cake:

1 pkg. yellow cake mix

1/2 cup finely chopped nuts

1 cup apples, peeled, diced

1 cup sour cream

1/3 cup apple butter

4 eggs

Filling:

1 cup chopped nuts

2 Tbsp. brown sugar

2 tsp. cinnamon

Glaze:

1 cup powdered sugar

3 Tbsp. apple butter

Preheat oven to 325 degrees. Grease and flour Bundt pan. Set aside.

Place all cake ingredients in large bowl or standing mixer and beat for 2 minutes. In separate bowl, combine all filling mixture and stir to mix.

Pour 1/3 of batter in bottom of prepared pan; sprinkle with 1/2 filling mixture then repeat with 1/3 batter and remaining filling; cover with remaining 1/3 batter.

Bake 50-55 minutes or until knife inserted in center comes out clean. Cool in pan and invert on serving plate.

In small bowl combine Glaze ingredients and stir

2 (21 oz.) cans apple pie filling

1 (18.25 oz.) pkg. yellow or butter cake mix

3/4 cup butter, softened

2/3 cup walnuts, chopped

1/2 tsp. cinnamon

1/2 cup milk

Vanilla ice cream

Heat oven to 375 degrees. In large saucepan over medium heat, heat apple pie filling until very hot, stirring occasionally.

Meanwhile, in large bowl, combine cake mix and butter; blend at low speed for 45 – 60 seconds or until crumbly. Set aside.

Into separate medium bowl, place 1 1/2 cups cake mixture; stir in walnuts and cinnamon until well mixed.

Add 1/2 cup milk to cake and butter mixture in large bowl; stir until dry particles are moistened.

Spoon hot pie filling into ungreased 13×9-in pan or two 8-inch square pans. Top with heaping spoonfuls of cake batter. Sprinkle with walnut mixture.

Bake at 375 degrees for 30-40 minutes or until topping is golden brown and cracks appear dry. Cool 30 minutes. Serve warm topped with vanilla ice cream.

1/3 cup light corn syrup

1/3 cup dark unsulfured molasses

3 Tbsp. Kentucky bourbon

1/2 tsp. vanilla

1/2 tsp. salt

4 eggs

2-3 Tbsp. half-and-half

2 cups walnut pieces

1/3 cup semisweet chocolate chips

Unbaked 9-inch pie crust

Preheat oven to 350 degrees. Press pie crust into 11-inch tart pan with a removable bottom. Trim pastry even with the rim of pan. Do not prick pie crust.

In large, heavy saucepan, combine brown sugar, corn syrup, molasses, butter, bourbon, vanilla and salt. Heat over medium-high heat to boiling, stirring frequently. Boil 1 minute, stirring constantly. Remove pan from heat and let mixture cool.

In mixing bowl, beat eggs with half-and-half until well blended. Mix eggs into cooled syrup mixture until well incorporated. Stir in walnuts and chocolate chips. Pour the filling mixture into pie crust.

Bake 45-50 minutes, until toothpick inserted into center comes out clean. Serve warm or at room temperature.

To serve, remove tart from pan and place on serving platter. Cut tart into wedges and transfer to dessert plates.