So last Mardi Gras, our friends threw a BIG Mardi Gras bash.  About an hour and half before the party began, I found out our hostess wasn't going to have a King cake.  I couldn't believe it.  How could there be Mardi Gras without some form of King Cake?

I didn't have enough time to bake any of the traditional King Cake recipes.  You know if I had had the time, I would have most certainly done so.  I knew that whatever I could come up with had to involve cinnamon and the colors of Mardi Gras.  Then it hit me.  Ready-bake cinnamon rolls and food coloring.  I ran to the store to pick up 4 cans of large cinnamon rolls with 8-rolls per can.  Got out my food coloring gels and went to work.

HERE'S WHAT I DID

Heated the oven according to the instructions on the cinnamon roll package.

Lightly buttered one half-sheet pan.

Opened 4 (8-count) containers of large cinnamon rolls and arranged them to fit snugly on the sheet pan.  I hid the plastic baby in one of the rolls.

Popped them into the hot oven and baked them according to the instructions on the package.

While the rolls baked, I mixed one color of Mardi Gras to one icing container that came with the can of cinnamon rolls. I left one icing container alone.  The colors of Mardi Gras are purple, green and gold.

After I pulled the hot rolls out of the oven, I let them cool a few minutes.  Then, I went to work drizzling the colored icing over the rolls.  I didn't want the icing to melt into the hot rolls.  I wanted the icing to sit on top of the rolls.  I had some colored sugar crystals on hand and used them to add a little sparkle.

Everyone at the party loved this quick idea and the kids had fun gobbling down the rolls in order to find the plastic baby.

If you ever find yourself in need of a quick King Cake idea, I hope this one helps you out.

The pressure to discover new simple recipes that real families want to eat is too much for me sometimes.  I'm not a person that digests stress well.  I'm a fisherman by nature.  My dream vacation is staying in a rustic cabin on the side of some wooded hilltop where a river runs right past.  I dream of spending the entire time with my fishing line in the water.  When the fish aren't bitin', I'm either reading a book, staring up at the sky listening to the birds sing, or I'm takin' a nap.  Can I get an 'Amen'?

Anyhoo.  This really tasty apple recipe was meant for a 9- by 13-inch pan.  I pulled out the bundt pan as an attempt to get all fancy and ended up with a cake wreck.  Thankfully, no one in my family even cared.  The aroma of baked apples and cake had them weak in the knees, they were like zombies to the carnage.

ALRIGHT, HERE'S ALL IT TAKES

Makes 12 servings

• 1 1/4 cups all-purpose flour
• 1/2 cup sugar
• 1 1/2 teaspoons baking powder
• 4 tablespoons butter
• 1 egg
• 1/4 cup apple juice
• 2 teaspoons vanilla extract
• 2 large red apples
• 1/2 cup pecan halves

Glaze

• 4 tablespoons butter
• 1/4 cup honey

Heat the oven to 400ºF.  Grease a 9- by 13-inch baking pan with butter.

In a medium size bowl, combine the flour, sugar and baking powder.  Cut in the butter until the mixture resembles crumbs. (Use your hands, it's easier and doesn't take that long to get the results needed.)

In a separate bowl, beat together the egg, apple juice, and vanilla.  Stir into the dry ingredients.

Peel, core, and cut the apples into 1/2-inch slices.  Arrange on top of the batter.

Dot the apple slices with the pecan halves.

For the GLAZE, melt the butter and honey in a small bowl in the microwave at 70% power for 1 minute.  If the butter isn't quite melted, continue warming the mix at 70% power for 20 second intervals.   Pour the glaze over the apples and pecans.

BAKE for 35 minutes.  Serve warm.

MY CAKE WRECK!

Here it is ready to go in the oven.  What you can't see is the other apple on the bottom of the pan.  The batter was quite thick and looked like it wouldn't be enough. I purposefully left gaps between the batter so the glaze would seep down to the apple slices on the bottom.  You know, like in a Monkey Bread.

As you see by the next picture, the recipe calls for plenty of glaze.  I thought the cake would turn out soggy, but it didn't at all.

The cake batter really puffs up during baking.  My worry about a shortage of cake was for nothing.  And take note of the dry appearance of the apples.  Another worry for nothing.  They turned out quite tender and moist.

Now, for the moment when I realized that the bundt pan was the wrong pan.  All the gooey apple and honey glaze stuck to the pan.

While the pan was hot, it was easy to use a rubber spatula to scrape all the gooey goodness back on top of the cake.  Thank heavens, I buttered and floured the pan.  Thinking back now, I could have allowed the cake to cool at least 10 minutes before trying to remove it from the pan.  Being the first time to bake this recipe, I was afeared that the honey glaze would cement itself to the pan and then I would really have a heck of time getting it out.  Oh well, lesson learned.

Once I started serving up the carnage, it looked like a typical apple coffeecake dessert.  I began to feel a lot better. By the time my friends/neighbors dropped over for a visit, I made sure they only saw the sliced cake.  The honey glazed apples were a big hit.  The cake part was dense and, dare I say, dry, but in a good coffeecake, almost poundcake-like way.  Coffee and hot tea go beautifully along side.

In the picture below, you can see how the cake absorbed the honey glaze. This serving looked more mouthwatering upside down.  Around the edges of the cake, the honey caramelized into the cake making the edges into chewy sweet morsels.  It was my husband favorite part.

Next time I bake this, I'm going to use a glass rectangular pan.  All the apples and pecans will go on the bottom, and I'll pour half the glaze over them.  Then, I'll drop the batter over the apples, like I would for a cobbler, and carefully spread the batter out a little with a spatula for even baking.  Finally, I'll drizzle the remaining glaze over the batter and bake it right up.  That ought to be REALLY ROCKIN'!

One of my favorite summer time dessert recipes is Fresh Blueberry Cobbler.  A very good friend of mine asked me to make this recipe for his birthday "cake".  I couldn't say no. And of course, I had to make sure it came with fresh, homemade, whipped cream topping.  It would be an absolute sin to serve it with anything else.

HERE'S ALL IT TAKES

Topping

• 6 tablespoons butter
• 2 cup all-purpose flour
• 2 tablespoon sugar
• 3 teaspoons baking powder
• 3/4 teaspoon salt
• 3/4 cup + 2 tablespoons milk

Filling

• 3/4 cup sugar
• 2 tablespoons cornstarch
• 8 cups fresh blueberries (frozen works, too)
• 2 teaspoons lemon juice

Heat oven to 400º F. degrees.

For the topping: Cut the butter into the flour, sugar, baking powder and salt until dry ingredients resemble pea size crumbles.  Stir in milk until mixture forms a dough.  Set aside.

For the filling:  mix the sugar, cornstarch, blueberries and lemon juice in a large saucepan.  Cook, stirring occasionally, until it thickens and boils.  Boil and stir for 1 minute.  Pour filling into an ungreased 13-inch by 9-inch casserole dish.

Drop dough by the spoonfuls on to hot blueberry filling. Bake 23 to 30 minutes, until topping is golden brown.  Serve warm and topped with homemade whipped cream.

CLICK HERE for HOMEMADE WHIPPED CREAM RECIPE

HERE'S ALL IT TAKES

• 1 pint whipping cream
• 1 tablespoon powdered sugar
• 1 teaspoon vanilla extract

Using a wire whisk or electric mixer with a whisk attachment, whisk all the ingredients together until soft peaks begin to form.

When using an electric mixer, be very careful that you don't over whisk the cream.  One minute too long and you'll have grainy butter globules in the whipped cream.  Not cool.  If that happens, you may as well move the mixture over to a food processor with the steel blade and process it into butter.  This recipe, using 2 tablespoons of honey instead of powdered sugar, makes a great honey butter recipe.  Just speaking from experience. ;D

TRY THIS RECIPE WITH...

• Fresh Blueberry Cobbler
• Apple Upside Down Cake
• Fresh Blueberry Pie
• The BEST Sweet Potato Pie Recipe EVER EVER

Oh yea, you can trust that this is a real keeper as ice cream recipes go.  My family has disowned their all-time favorite vanilla for Brown Sugar Ice Cream.  It's smooth with a nutty flavor without the nuts.  Every guinea pig, I mean, friend that has tried this homemade ice cream guesses there's almond extract in the ingredients.  There's not.  Although, it does taste great with slivered, toasted almonds on top.  I keep going back and forth with toasted almonds on top, then homemade chocolate syrup on top, then both on top.  I've even sprinkled unsweetened coconut flakes on top - Oh ho ho ho, baby!

The measurements I've given here will make about 6 quarts.  If that's too much for you, the recipe can be divided, no problem.

HERE'S ALL IT TAKES

Enough to make 6 quarts

• 6 cups whole milk
• 4 cups heavy cream
• 2 1/2 cups Dark Brown Sugar
• 2 pinches of salt
• 20 egg yolks, beaten together (I know that's a lot. Save the whites to make angel food cake.)

Check to make sure you have on hand

• Rock salt or ice cream salt
• Plenty of ice

In a large sauce pot, stir together milk, 3 cups heavy cream, brown sugar, salt and beaten egg yolks.  Slowly warm the custard over medium-low, to almost medium heat.  Using a candy/meat thermometer, heat the custard to 170ºF degrees.  Do not heat the custard too quickly or the egg will curdle.  Trust me.

Stir constantly.  Once the custard reaches 165ºF, remove from heat.  Prepare an ice-bath for a large bowl.

Use a fine mesh strainer to strain the custard into a large bowl.  Set the bowl in the ice-bath and stir the custard until it's chilled.  Add in the remaining heavy cream.

Transfer custard to the ice cream maker canister.  Layer ice cubes and rock salt in the ice cream maker bucket according to the directions for your ice cream maker.  After 30 minutes of freezing in the ice cream maker, check consistency.  You will probably need to add a fresh batch of ice and salt and go another 30 minutes  Remove the paddle, careful not to spill any on your shirt while licking it clean. Transfer canister with it's good fitting lid to the freezer.  Freeze for at least 2-3 hours before serving for more solid ice cream.  Eat right away if you enjoy soft ice cream.

While the ice cream is freezing in the machine, you'll have time to whisk up a batch of Homemade Chocolate Syrup from scratch.

HERE'S ALL IT TAKES

Makes about 75 bars

• 1 cup butter, divided
• 2 cups packed brown sugar
• 2 eggs
• 4 teaspoons vanilla, divided
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 3 cups quick cooking oats
• 1 can (14-ounce) sweetened condensed milk
• 2 cups semi-sweet chocolate chips (I used half semi and half milk choc)
• 1 cup sliced almonds, divided (I used walnuts)

Heat oven to 350ºF.

Set aside 2 tablespoons butter. Beat the remaining butter in a large bowl on medium for 30 seconds. Add brown sugar; beat until combined. Beat in eggs and 2 teaspoon vanilla. Add flour, soda and oats. Set aside.
Combine reserved butter, sweetened condensed milk and the chocolate chips in a medium pan. Cook over low heat until melted, stirring occasionally. Remove from heat. Stir in 3/4 cup almonds and remaining vanilla.
Press 2/3 of the oatmeal mixture in the bottom of an ungreased 15 1/2" x 10 1/2" x 1" jelly roll pan. Spread chocolate mixture over over the oatmeal mixture. Using your fingers, dot remaining oats mixture over chocolate. Sprinkle with remaining nuts.

Bake 20 to 25 minutes or until top is brown (chocolate mixture will still look moist). Cool in pan on a wire rack. Cut into 2-inch x1-inch bars.

I've never met a bread pudding I liked. It's true. They're gross.  They're either too wet, overloaded with dark raisins, or they have that bourbon sauce all over it.  Yuck.  I watch friends and family members dive into restaurant made bread puddings then "ooo and awww" like it was the best thing ever.  I just don't get it.

The other day, I got to thinking about what I always want a bread pudding recipe to taste like but never does.  My bread pudding would have a good chewy top, a creamy soft bread center with the flavors of vanilla and cinnamon, and tossed here and there, apple chunks, dried cranberries, pecan pieces and chopped dates.  There's no bourbon sauce, instead warm butter is brushed over the top as soon as the bread pudding comes out of the oven.

HERE'S MY DREAM APPLE BUTTERSCOTCH BREAD PUDDING

Makes 6 servings.

• 3 apples, peeled, cored and cut into 1-inch chunks
• 3 heaping tablespoons dark brown sugar
• 2 tablespoons unsalted butter
• 1 tablespoon lemon juice
• 1 teaspoon pumpkin spice or cinnamon
• Dash of salt
• 3 tablespoons pecan pieces
• 2 tablespoons dried cranberries
• 4 to 5 dates, seeded, cut into raisin size pieces
• 3 heaping cups day old French bread cut into 1-inch cubes

• 2 cups whole milk
• 3 tablespoons unsalted butter
• 1/2 cup brown sugar
• 1/2 teaspoon vanilla
• 1/4 teaspoon baking soda

• 2 eggs
• dash of salt

• 2 tablespoons melted unsalted butter

Cook the apples in the brown sugar, butter, lemon juice, cinnamon, and dash of salt over medium heat until tender.

Add in the pecans, dried cranberries and dates, then give it a good toss.

HEAT THE OVEN TO 350ºF DEGREES

Butter a baking dish (8-inch by 8-inch works).  In a large bowl, toss the cooked apples with the bread cubes.  Transfer mix to the buttered baking dish.  Set aside.

Heat milk with the butter, brown sugar and vanilla over medium heat until bubbles start to form along the edges of the milk.  Slowly add in baking soda and whisk together.  The baking soda will cause a foamy reaction.  Don't freak out.  I have no idea why the old recipe I borrowed this idea from called for baking soda, so just go with me here.

Beat the eggs slightly, add the dash of salt, then SLOWLY pour in the warm milk, whisking all the while.  In other words, temper the eggs before completely making the custard.  Pour all over the bread cubes and fruit mix.  With clean hands, press the bread cubes into the custard until they are completely soaked.  Allow the whole mix to stand for 5 minutes or so, giving the bread a chance to absorb all the liquid.

Set the baking dish in a pan containing warm water up to the level of the pudding.  (I used the bottom of my old broiler pan to set my baking dish inside. Then, added hot water to the broiler pan.)

Bake for 1 hour or until a small knife comes out clean when inserted in the center of the pudding.

Brush the top of the hot bread pudding with melted butter, then allow to cool completely.

Of all the bread pudding recipes in this world, this has got to be the greatest one to ever be baked.  It's the perfect bread pudding for folks that don't even like bread pudding.

One last thing.

I know folks like to eat bread pudding warm.  I beg you, PLEASE, let this recipe cool.  Refrigerate it over night or at least long enough so it can completely cool to the core.  Then, warm individual servings.  I know that sounds like extra steps and trouble.  I beg you to trust me and go along with me on this.  We ate it fresh out of the oven, but it wasn't nearly as wonderful as when we enjoyed it the next night.  My husband and I ended up killing it off, eating it right out of the pan.

HERE'S ALL IT TAKES

• 1 prepared 9-inch graham cracker crust
• 1 can (14 oz.) Sweetened Condensed Milk
• 1/2 cup (about 5 key limes) fresh key lime juice
• 1 key lime juiced (set this aside for use when making topping)
• 1 teaspoon grated lime peel
• 1 8oz container of whipped topping, thawed ( I used sugar free whipped topping)
• 8 thin lime slices (optional)

Beat sweetened condensed milk and 1/2 cup of key lime juice in small mixer bowl until combined; stir in lime peel. Pour into crust. In mixer bowl pour in whipped topping add juice of 1 key lime to whipped topping, mix juice into whipped topping. Pour whipped topping over pie and spread evenly. Refrigerate for 2 hours or until set. Garnish with lime slices.

The use of a natural sugar like succanat (medium brown in color) adds a bit of flavor and is less sweet than white confectioners and other white sugars. I’m not pushing this sugar brand and I am advocating using a sugar which is not completely white and thus deprived of any nutritive value.  The better healthy sugars tend to be medium brown, although this may indicate the readdition of molasses to create a healthier look. For example commercial light brown and dark brown sugar is nothing more than white sugar with molasses added back.

Bottom line is reduce the amount of sugar you are consuming.  This recipe does that.

If you must have something sweet and less healthy you can substitute any type of sugar including confectioners sugar and you’ll ruin the effect For the cocoa you will find most organic cocoas have a superior taste to the brown can.

• 1/2 stick  unsalted butter
• 1/2 cup natural sugar
• 10 ounce unsweetened chocolate
• 4 tablespoons cream
• 6 tablespoons cocoa

Grate

• 10 ounce unsweetened chocolate

Melt it with

• 1/2 stick  unsalted butter
• 1/2 cup natural sugar

over double boile.

Add

• 4 tablespoons cream

Cook until all ingredients are melted, well blended, and the sugar crystals have dissolved.

Turn off heat.

• Add 1/3 cup hard alcohol. Cognac (brandy), rum, or scotch. Stir in well

Let the mixture stand covered in a bowl in a cool place or refrigerate for 6 to 8 hours.  Sometimes, as the mixture cools a bit of fat will separate from the mixture and rise to the top. Ideally stir the mixture one of two times once it has cooled and before it has hardened.

Form into balls first by spooning out with a tablespoon, form the initial shape of  a ball between your fingers, and then make the truffle ball  rounder and smooth by rolling in the palms of your hands. Work quickly or the balls will begin to soften and become sticky.  If the truffle mixture is too hard to model, let it sit at room temperature for a half our or more.

Now you can place the balls in a tin or other container, or you can proceed to coat them

Roll the balls into a unsweetened cocoa until they are well coated. Sweetened cocoa may also be used.

You may add to the cocoa mixture 1/2 teaspoon of either cinnamon, coriander,
or cardamom.

Alternatively you can roll them in a mixture of finely chopped and toasted hazelnuts or almonds.

___________________________________________________________________________

Healthy Chocolate Truffles was submitted by Lawrence Davis-Hollander, copyright 2011.

Lawrence Davis-Hollander is an ethnobotanist, life coach, author of
Tomato: A Fresh-from-the-Vine Cookbook
and president of BotanicalPosters.com, where he and his wife just published a luscious Heirloom Tomato Poster.

I made this coconut milk ice cream recipe for a Thai dinner party.  It turned out pretty good, if I do say so myself.  The original recipe called for steeping lemon grass in heavy cream and coconut milk.  Lemon grass is not available in these parts of East Texas.  No big surprise there.  However, I do happen to have a Mexican Lime tree growing in a container.  I learned I could crush it's leaves and steep them for that hint of citrus the recipe needed.

If you've ever made ice cream before, the steps to steeping, cooking, and freezing are pretty much the same.  All that is different are the ingredients.

HERE'S ALL IT TAKES

• 2 lemon grass stalks or 4 Mexican Lime Tree leaves, washed & crushed
• 2 cups heavy cream
• 1/2 cup coconut milk
• 4 large eggs
• 7 tablespoons granulated sugar
• 1 teaspoon vanilla extract

Cut the lemon grass stalks in half lengthways.  Use a mallet or rolling pin to mash the pieces, breaking up the fibers so that all the flavor is released.

Pour the cream and coconut milk into a pan.  Add the lemon grass stalks and heat GENTLY, stirring frequently, until the mixture starts to simmer.

Put the eggs, sugar and vanilla extract in a large bowl.  Use an electric mixer to whisk until the mixture is very light and fluffy.

Strain the cream mixture into a heatproof bowl that will fit over a pan of simmering water.  Whisk in the egg mixture, then place the bowl over the pan and continue whisking until the mixture thickens.  Remove it from the heat and leave to cool.  Chill the coconut custard in an ice bath.

Pour the mixture into your electric ice cream freezing machine and churn until it is firm enough to scoop.  Eat right away or transfer to a freezer container and put it up in the freezer for about an hour for a more solid ice cream.