Cakes, Cookies, and Pies

By Henry Moline

With children (Big and small) in mind, the author has made these recipes as simple and delicious as possible. The author cannot be held responsible for any requests from the neighborhood friends and children.

• Language: English
• Publisher: Henry Moline
• Release date: Jul 9, 2012
• ISBN: 9781476417066

Henry Moline

I have been in the culinary field for well over thirty-five years. I am employed as a cook for a local college and I am also self-employed as a Personal Chef, Caterer, and wedding cake baker.

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Introduction

The recipes in this cookbook are to be made with children and grandchildren to enjoy, as well as help make them. There is no greater enjoyment in the kitchen, than seeing a smile on the little faces when they complete a task in the kitchen.

Each recipe has been tried, tested and tasted by children and with the smiles that were produced in the end, make theses desserts a success.

Strawberry Sour Cream Cake

For the Cake:

1 2/3 c. cake flour

½ tsp. baking powder

½ tsp. baking soda

2 tsp. ground cardamom

¼ tsp. salt

8 tbsp. (1 stick) unsalted butter, softened

1 c. granulated sugar

2 large eggs

2 large egg yolks

1 c. sour cream

For the Filling:

1 c. heavy cream

½ c. ricotta cheese

1/3 c. confectioners' sugar

1 tsp. vanilla extract

2 pints strawberries

2 to 4 tbsp. sugar

TO MAKE THE CAKE: Preheat the oven to 350. Brush a 9-inch springform pan with butter or oil.

Sift the flour, baking powder, baking soda, cardamom and salt together in a bowl and set aside. In a standing electric mixer or with a hand-held beater, cream the butter and sugar together at medium speed until light and fluffy. One at a time, add the whole eggs, then the yolks, beating thoroughly after each addition. Alternate mixing in the dry ingredients with the sour cream, a third at a time. Pour the batter into the prepared cake pan. Bake for 45 minutes or until the cake is lightly browned and pulls away from the sides of the pan. It should be slightly springy to the touch. Cool on a rack for 5 minutes, remove the sides of the springform, and cool completely on the rack.

While the cake is baking, make the filling: By hand or in a standing electric mixer, whip the cream and ricotta