Lemon Honey Panna Cotta

Lemon Honey Panna Cotta

For the panna cotta:
¼ cup fresh lemon juice 
2 ¼ tsp gelatin 
1 cup whipping cream 
½ cup fine granulated sugar 
¼ cup honey 
Zest of 1 lemon 
1/8 tsp (pinch) salt 
2 cups low-fat or no-fat unsweetened yogurt 
1 tsp pure lemon extract 
½ tsp pure vanilla extract 
¾ cup apricot jam 
1 tbsp honey 
1 tbsp Limoncello 
Zest of ½ lemon 
Make the panna cotta:
Pour the lemon juice into a small bowl and sprinkle the gelatin over. Let soften for a couple of minutes.
Meanwhile, in a small saucepan, combine the whipping cream, sugar, honey, lemon zest, and salt. Heat over medium heat, stirring, until the sugar is dissolved and the cream is hot. Remove from the heat and whisk in the softened gelatin; whisk until the gelatin dissolves. Set aside.
Place the yogurt in a large liquid-measuring cup (a spout will make it easier to pour later). Add the lemon and vanilla extracts and whisk to combine and lighten the yogurt. Gradually, whisk in the hot cream-gelatin mixture. Divide the mixture equally between 12 4-oz bowls, glasses or ramekins. Once cooled, cover with plastic wrap and refrigerate overnight.
Right before serving or close to the serving time, combine the jam, tablespoon of honey, and Limoncello in a small microwave-safe bowl. Warm the mixture gently, so it’s barely warm to the touch, then put it through a fine-mesh sieve. Stir in the lemon zest. Divide the jam mixture equally between the panna cotta, gently spread the jam. Please, note that the jam should be spreadable but not hot; otherwise, it will melt the panna cotta. Serve right away or refrigerate until needed.

http://www.southernplate.com/2016/02/meal-plan-monday-recipes-link-up-2.html

Shrimp & Grits

See it here: Southern Plate Meal Plan Monday



that's what's for dinner.

Grits:
1 can petite diced tomatoes
3 cups water
1 Tbsp. chicken base
1 tsp. fresh ground pepper
2 Tbsp. bacon grease
1 cup quick cooking grits
8 oz. pepper jack cheese, cubed
1 cup shredded cheddar/jack cheese
1/2 cup sharp cheddar

Bring tomatoes, water, chicken base, bacon grease & pepper to boil. Stir in grits & reduce heat, cook 15-25 minutes, stirring occasionally. Stir in cheeses until melted.

Shrimp:

1 Tbsp. extra-virgin olive oil
1/2 cup chopped red onion
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1 lb. peeled, raw large shrimp
1 Tbsp. Old Bay seasoning
1 tsp. smoked paprika
1 tsp. Lawry's seasoning salt

Heat oil over medium heat. Sauté onion & peppers about 5 minutes. Add shrimp & seasonings. Sauté additional 5 minutes or until shrimp are cooked through.

Serve shrimp mixture over grits. Garnish with parsley.

Pinch Pie aka Pavlova

Pinch Pie
4 egg whites, at room temperature
1 t. vanilla
1/4 t. cream of tartar
1 c. sugar
pinch of salt
1 1/2 to 2 pints vanilla ice cream, slightly softened...optional
1 c. heavy cream, whipped and sweetened with a little powdered sugar
4 c. local strawberries or peeled and sliced peaches, sweetened to taste

Heat oven to 225 degrees. Beat egg whites with electric mixer until foamy. Add vanilla and cream of tartar and continue to beat until fluffy. Add sugar by heaping spoonfuls and beat until the egg whites are stiff with glossy peaks.

Place a piece of parchment paper on a baking sheet. Draw a 9" circle on the paper and turn the paper over. Spread the mixture in the circle on the paper, building up the sides slightly to create a nest. Bake about one hour and 15 minutes until firm and dry. Turn off the heat and allow the meringue to cool completely in the oven for a few hours or overnight.

Place the meringue on a platter or on a cake plate. Fill with the softened ice cream and/or sweetened whipped cream. Spoon the fruit on top.

Makes 8 generous servings.

Also see it here:
Easter round up @ Southern Plate

JUNE 2015 Newsletter

JUNE 2015 Newsletter

Food for Thought:

I Wish for You...My Friend

Continued days of progress...short walks becoming afternoon strolls...

Mornings of sunshine beaming down upon you,

Sunshine to warm you as you add distance to those afternoon strolls.

Continued days of progress...regaining strength throughout each day...

Afternoons doing things you love & enjoy in your home...

Continued days of progress...knowing your health improves daily...

Whether a morning or afternoon stroll, planting a bulb in your garden...

Preparing a meal for your love, whatever you enjoy...in continued days of progress.

Paula 2015

Food for devouring:

1. 

   
   

   
   
   Sweet & Sour Pork or Chicken
   
   
   
   
   • oil, for deep fat frying
   • 2 lbs pork tenderloin or 2 lbs. b/s chicken thighs, cut into bite size pieces
   • 1⁄2cup  flour
   • 1⁄4cup  cornstarch
   • 1⁄2cup  cold water
   • 1⁄2teaspoon  salt
   • 1egg 
   • 1(20 ounce) can pineapple chunks (drain but keep the syrup)
   • 1 cup  brown sugar
   • 1 /4cup  white vinegar or apple cider vinegar
   • 
     1/2 teaspoon  salt
   • 3 Tbsp. ketchup
   • 
     
   • 2 teaspoons  soy sauce
   • 4 carrots, sliced thin
   • 1garlic clove & 1 tsp. Ginger ,  finely chopped
   • 2tablespoons  cornstarch
   • 2tablespoons  cold water
   • 1 medium  red bell pepper & 1 red onion, coarsely chopped
   • Add enough water to drained pineapple juice to measure 1 Cup.Heat the syrup, brown sugar, vinegar, 1/2 t salt, soy sauce, ketchup, carrots and garlic, ginger to boiling in dutch oven.Cover and reduce heat cook until carrots are crisp tender.In the meantime, trim fat from pork and cut into large pieces.Heat oil to 360°F.Blend flour, 1/4 C cornstarch, 1/2 C cold water, 1/2 t salt and egg in large bowl til smooth.Add pork and stir to coat well.Fry pork pieces, don't crowd in pan, about 5 minutes turning frequently until browned.Drain on paper towel and keep warm.Mix 2 T cornstarch and 2 T water and mix til smooth.When the carrots are almost done, add red onion & pepper, cook 3 minutes. increase the heat on the sauce and stir in the cornstarch and water, stirring constantly.When thickened, add the pork, pineapple chunks.Continue to stir 1 minute or until warmed through.Serve over rice or noodles.
2. -----------------------------------------
3. 
   
4. 
   
5. Taco meat
   
   
   3 lbs ground beef ( I use 1-1/2 lbs. ground chuck & 1-1/2 lbs. ground round.)

   2 teaspoon salt

   3 tablespoon chili powder

   3 tablespoons paprika

   1 TBSP  cumin

   2 heaping teaspoons garlic powder

   1/2 tsp. crushed red pepper

   2 cup onion, diced

   
   

   
   

   DIRECTIONS

   
   

   In a 10" skillet add ground beef, salt, chili powder, garlic, cumin, paprika, red pepper and enough water to cover meat.

   Bring to a boil.

   Simmer for about an hour.

   Add onion. Continue simmer for 20 to 30 minutes until most of liquid has been cooked out. 

   Meat can be used at this time or cooled for later depending on your meal schedule. I like to make the meat mixture ahead of time.

   Use for tacos or burritos

   Ready to Serve!

   Taco Toppings: Shredded Lettuce,Chopped Tomatoes, Cheese Sauce, Shredded Cheese, Mexican Blend), Chopped Onions, Black Sliced Olives, Sliced jalapeno, Refried Beans, Sour cream, Guacamole, Hot Sauce, Taco Sauce, Scallions (green onions), Mexican corn, Salsa . . . .

   
   
   

   

   
   

   

   
   
   ---------------------------------
   
   
   
   
   Baked Redfish (Creole Style)
   

   Alberta George
   1 large Redfish, cleaned and head removed
   1 Tbsp. worcestershire
   1/2 tsp. paprika
   1/2 tsp. fresh ground pepper
   1/2 tsp. ground red pepper
   1/2 tsp. garlic powder
   1/2 tsp. dried dillweed
   1 tsp. Kosher salt
   1 Tbsp. butter
   1 cup finely chopped onions
   1/2 cup finely chopped green bell pepper
   1/2 cup finely chopped celery
   1/2 cup chicken broth
   1 cup tomato, peeled seeded and diced

   2 lemons, sliced thin.
   Preheat oven to 350.
   Lightly grease 13x9 pan. Combine paprika, peppers,
   garlic powder, dillweed, and salt. Spinkle both
   sides of fish with worcestershire. Sprinkle both
   sides with seasoning mixture. In skillet, melt
   butter. Add peppers, onions, and celery. Saute for
   5 minutes, add broth. Pour over fish. Top with
   tomatoes & lemon slices. Cover with foil and bake for 30-45
   minutes until fish flakes.
   Serve with hot cooked rice to spoon sauce over. 

   --------------------------
   
   

   
   

   
   

   Chicken Arugala, quinoa salad
   

   
   

   
   

   Ingredients

   
   

   
   

   2 1/4 cups water

   3/4 cup uncooked quinoa, rinsed

   1/4 cup extra-virgin olive oil, divided

   4 (3-ounce) skinless, boneless chicken breast cutlets

   1/2 teaspoon kosher salt, divided

   1/2 teaspoon freshly ground black pepper, divided

   2 tablespoons fresh lemon juice

   1 1/2 teaspoons Dijon mustard

   1 cup cherry tomatoes, halved

   4 cups baby arugula

   1 cup packed torn basil leaves

   1/3 cup shelled unsalted pistachios

   Preparation

   
   

   1. Combine 2 1/4 cups water and quinoa in a saucepan over high heat; bring to a boil. Cover. Boil 10 minutes. Drain and rinse under cold water. Drain; spread on paper towels to dry.

   2. While quinoa cooks, heat a large skillet over medium-high heat. Add 1 tablespoon oil. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 2 minutes on each side. Let stand 5 minutes. Cut chicken into thin slices.

   3. Combine 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, lemon juice, and mustard in a bowl; stir with a whisk. Add tomatoes; toss to coat.

   4. Combine cooked quinoa, arugula, and basil in a large bowl. Add remaining 1 tablespoon oil; toss. Divide quinoa mixture among 4 plates. Top with chicken, tomato mixture, and pistachios.

   ----------------------------------

   
   

   Lemon Dainty
   

   NANCY, an online Contessa friend

   This is my recipe and I am sure it isn't much different than Martha's. It is also very much like Mary's Lemon Pudding Cakes.

   
   

   Ingredients:

   
   

   1 C. sugar

   1/4 C. flour

   1/8 t. salt

   2 T. melted butter

   6 T. lemon juice

   grated rind of 2 small lemons

   3 egg yolks

   1 1/2 C. milk

   3 egg whites

   
   

   Mix sugar, flour and salt together, place in a small bowl. Mix melted butter, lemon juice, grated lemon rind, egg yolks and milk together in a bowl. Mix dry ingredients and liquid mixture together. Fold all ingredients into egg whites. Pour mixture into buttered 1 qt. souffle dish. Put souffle dish in water bath, make sure water is half way up the dish. Bake 350 for one hour. May be served hot or cold, good with berries.

   
   

   
   

RAVIOLI PUTTANESCA

It is seldom that I make a recipe just as it is written,  but I did this one yesterday. It is from Woman's Day magazine, June issue.
Also see it here: MEAL Plan Monday #33
Ravioli Puttanesca

 COOKS TIP

To avoid broken or bursting ravioli, reduce the heat and cook in simmering water instead of boiling.

TOTAL TIME: 0:20

PREP: 0:20

LEVEL: EASY

SERVES: 4

INGREDIENTS

• 1 lb. cheese ravioli
• 2 tbsp. olive oil
• 2 cloves garlic, finely chopped
• 1/3 c. pitted Kalamata olives (about 15), chopped
• 1 tbsp. capers, rinsed and chopped
• 1 c. grape or cherry tomatoes, sliced
• 4 c. baby spinach
• black pepper
• 1 c. fresh basil leaves, torn
• Grated Parmesan or Romano cheese, for serving

DIRECTIONS

1. Cook the ravioli according to package directions.
2. Meanwhile, heat the oil and garlic in a large skillet over medium heat until the garlic starts to sizzle, about 3 minutes. Add the olives and capers and cook for 2 minutes more.
3. Add the tomatoes and toss to combine. Add the ravioli, spinach, and 1 teaspoon black pepper; toss until the spinach begins to wilt, 2 minutes. Fold in the basil and serve with grated cheese, if desired.

PER SERVING 467 CAL, 20 FAT (7 G SAT FAT), 64 MG CHOL, 857 MG SOD, 16 G PRO, 54 G CAR, 5 G FIBER

May 2015 Newsletter

Good Morning Everyone,
Happy May!!! This month's newsletter is a blast from the past containing "Food for Thought" from 11 years ago, and recipes from several that were/are family  former customers favorites.
Hope this finds all well. Hugs, thoughts & prayers to those cyber friends that are enduring sickness, injuries & just need an extra hug!

Hugs,
Paula

FOOD FOR THOUGHT:

Give Us This Day, Our Daily Thread
As we daily bear our hearts and souls.
Our Pathways crossed sometime ago.
Friendships grow as each new day unfolds.

What started as we shared our
mutual love of cooking...
Became the love, care and support
of one another here.
Across the miles of cyberspace over coffee,
for the quiet times we are looking.
Openly we share, the beauty of a flower blooming,
a triumph or a fear.

We thank You, Spirit, for these cyber
friendships we have found.
A place where joy and laughter,
tears and sharing abound.
You've taken each daily thread and woven
a Masterpiece.
Into a beautiful garment, adorning friendships
that will never cease.

Knowing deep within our hearts, we are truly
kindred spirits.
Once again we ask, Thee,
"Give Us This Day, Our Daily Bread"
Our lives are better having passed this way,
Sharing a few moments of friendship bond.
Watch over each; Chloe, Deb, Cathy and Paula,
Our sustenance found in "Our Daily Thread".

May 2004

• RECIPES: Family Favorites that became Customer Favorites!

   

  Paula's Pomodoro Pasta
  Paula George

  12 oz. angel hair pasta, cooked
  1/4 cup olive oil
  1/2 red onion or shallots, chopped
  4 cloves garlic, minced
  1/2 cup red wine
  1-28oz. can Italian Plum tomatoes with basil (I prefer San Marzano) hand crush tomatoes before adding to sauce
  2 tablespoons balsamic vinegar
  1 (10.75 ounce) can low-sodium chicken broth
  crushed red pepper to taste
  freshly ground black pepper to taste
  1/4 cup basil pesto
  2 tablespoons chopped fresh basil
  1/4 cup grated Parmesan cheese
  In large skillet, saute onion and garlic in olive oil for  5 minutes.
  Add wine to deglaze and cook down. Add next 6 ingredients and simmer
  for 10 minutes. Stir in fresh basil and grated Parmesan cheese.
  Reserve 1 cup of sauce for Eggplant.Toss with Angel Hair Pasta and serve.
  Garnish with additional basil and Parmesan cheese.

  Eggplant Parmesan
  Paula George

  1 eggplant, peeled and sliced into 1/4" slices
  Salt
  2 eggs mixed with 1/2 cup milk
  Self Rising flour
  2 cups Panko bread crumbs seasoned with 1/2 tsp. salt,
  1 tsp. Italian seasoning, 1/2 tsp. fresh ground pepper
  1/2" oil in skillet for frying
  reserved pomodoro sauce
  1/3 cup grated Parmesan cheese
  Place eggplant in colander and season with salt. Let stand 20-30 minutes.
  In 3 shallow dishes...place flour, egg mixture and bread crumb mixture.
  Dredge each slice in flour, egg wash & bread crumbs. Fry in preheated oil until golden, turning once. Place on parchment lined baing sheet. Top each with dollop of sauce and sprinkling of Parmesan. Bake in 350 preheated oven for 5 minutes to melt cheese.
  Serve immediately.
  ********************************************************************
  For years, this has been a family favorite! With a few revisions,
  we also served this at LuVici's...a favorite of many customers...
  one lady told me she could just drink a bowl of sauce! haha
  There are so many variations that can be used in this combo.
  Saute chicken pieces or breast strips...blanched broccoli florets...
  use leftovers of chicken & broccoli...Sauteed Chicken Strips & Sundried
  Tomatoes or Sauteed Chicken Strips & Sauteed Mushrooms. My children love this

  Alfredo Sauce and I have used the same recipe for years!
  OH, several years ago I was on Sara's Secrets with Sara Moulton's
  live phone call. We were discussing leftovers and this is the recipe
  that I was talking about. They aired my picture as Sara was talking
  with me. I also told her that my family has always called leftovers,
  "re-runs" and many times they were incorporated to a totally
  different realm, whether entree, side dish or soup!

   

  Nana's Alfredo Sauce
  Paula George

  1 stick butter 1/2 cup
  1/2 cup flour
  1 tsp. salt
  1 /s tsp. fresh ground pepper
  1 tsp. oregano leaves
  2 tsp. parsley flakes
  1 tsp. basil leaves
  1 tsp. garlic powder
  1 tsp. onion powder
  2 cups heavy cream
  3 cups milk
  1 cup shredded Provolone
  1 cup shredded Parmesan

   

  (2 Tbsp. McCormick's Mediterranean Spiced Sea Salt can be used in lieu of the herbs & spices)

   

  Melt butter in saucepan. Add flour and whisk until smooth.
  Do not brown. Add seasonings, heavy cream & milk.
  Heat over med heat until hot, reduce heat to low and whisk in
  cheeses until melted. Adding 1/2 of each at a time makes it easier
  to melt.
  Sauteed Chicken Breast strips and blanched broccoli can be
  added to sauce or plated on fettucine pouring the sauce over last.
  Garnish with a sprinkling of Shredded Parmesan and Parsley.
  Serve with a salad and crusty bread!

  Serve over fettucine cooked al dente...
  I normally serve with sauteed chicken breasts and
  steamed broccoli (or "trees" as my children called them)  florets.

  ********************************************************************
  Stuffed Meatloaf
  Alberta George (Momma)
  I make Momma's Stuffed Meatloaf...both at home and at work.
  My grandson makes it frequently after learning to make it at my home.

   

  1-1/2 lb.Ground chuck
  1 package Onion Soup Mix
  2 Eggs
  1/3 cup Water
  1/3 cup A-1 sauce
  1/3 cup ketchup
  1 cup Bread Crumbs

  Mix & pat into rectangle. Layer with sliced Swiss cheese and Deli ham.
  Roll up jelly roll style and place in loaf pan.
  Bake at 350 for 45 min to 1 hour.
  Topping:1 cup Ketchup,1/3 cup brown sugar, 1/3 cup worcestershire.
  Bake 10 minutes after adding topping.
  *********************************************************************

  This is a wonderful sauce for pasta of any kind! It can be served with
  ravioli, gnocchi, fettucine or tortellini!

   

  Prosciutto Sage Cream Sauce
  Paula George aka mecookin

  3 Tbsp. extra virgin olive oil
  3/4 cups minced shallots
  1 lb. prosciutto sliced into thin strips
  1 cup white wine
  5 cups heavy cream
  1/3 cup julienned fresh sage
  3/4 tsp. white pepper
  1-1/2 cups grated Romano cheese

  Saute shallots and prosciutto in large skillet with olive oil.
  Add white wine and reduce by one half. Add heavy cream,
  sage and white pepper. Cook about 5-7 minutes until thickened.
  Stir in Romano cheese.
  Serve over your favorite pasta!

  ******************************************************************
  Warm Banana Pudding
  Paula George

  6 Bananas sliced thin
  1 box Vanilla wafers

  Layer in 2qt casserole and prepare pudding. Pour pudding over and serve
  warm.
  PUDDING:
  Ingredients:
  3 cups milk
  1/4 cup cornstarch
  1/2 cup sugar
  1/4 teaspoon salt
  1 1/2 teaspoons vanilla extract
  2 Tbsp. butter
  Preparation:
  Scald 2 2/3 cups of the milk. Mix cornstarch, sugar and salt;
  stir in remaining 1/3 cup milk. Add to scalded milk and cook over
  low heat, stirring constantly, until thickened and smooth.
  Continue cooking vanilla pudding for about 5 minutes to thoroughly
  cook cornstarch. Cool vanilla pudding slightly;
  stir in vanilla & butter; pour over bananas & vanilla wafers.
  Vanilla pudding recipe serves 6. 

  
  

  

  
  

Spring Cheesecake Cake...

This is definitely on my MUST MAKE list!!! It is from iambaker blog & I plan to make it for a gathering we will be hosting on May 11th.

Spring Cheesecake Cake (raspberry, lemon & orange)
Ingredients
Raspberry Cheesecake
1 package (8 ounces) cream cheese, room temperature
1/4 cup (50g) sugar
1 large egg
1 teaspoon (5g) McCormick® Raspberry Extract
2 drops McCormick® Red food coloring
Lemon Cheesecake
1 package (8 ounces) cream cheese, room temperature
1/4 cup (50g) sugar
1 large egg
1 teaspoon (5g) McCormick® Pure Lemon Extract
Orange Cheesecake
1 package (8 ounces) cream cheese, room temperature
1/4 cup (50g) sugar
1 large egg
1 teaspoon (5g) McCormick® Pure Orange Extract
1 drop McCormick® Red food coloring
1 drop McCormick® Yellow food coloring
White Sheet Cake
1 cup (230g or 2 sticks) unsalted butter, softened to room temperature
2 cups (400g) granulated sugar
2 large eggs, room temperature
2 teaspoons McCormick® Pure Vanilla extract
1/2 cup (120g) sour cream, room temperature
2 and 1/4 cups (285g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (240ml) whole milk
Whipped Cream
1 cup (240 ml) cold heavy whipping cream
1/2 teaspoon pure vanilla extract
1-2 tablespoons (15-25 grams) confectioners sugar
1 tablespoon meringue powder (optional)
Instructions
Raspberry Cheesecake
Place cream cheese into bowl of stand mixer fixed with paddle attachment. Mix on medium-low speed for 30 seconds. Add in sugar and egg and beat on medium speed until smooth, 3-5 minutes.
Scrape down sides of mixer bowl.
With mixer on low speed, add in extract and food coloring.
Prepare an 8-inch cake pan (grease and/or butter pan then line with parchment paper) and then pour the filling into the pan.
Bake until cheesecake is set, 18-24 minutes at 325 degrees in a convection oven or 350 degrees in a regular oven. (Cheesecake can be slightly golden but not brown)
Set the cheesecake on a wire rack and let it cool completely. Refrigerate for at least 2 hours before assembling cake.
Lemon Cheesecake
Place cream cheese into bowl of stand mixer fixed with paddle attachment. Mix on medium-low speed for 30 seconds. Add in sugar and egg and beat on medium speed until smooth, 3-5 minutes.
Scrape down sides of mixer bowl.
With mixer on low speed, add in extract.
Prepare an 8-inch cake pan (grease and/or butter pan then line with parchment paper) and then pour the filling into the pan.
Bake until cheesecake is set, 18-24 minutes at 325 degrees in a convection oven or 350 degrees in a regular oven. (Cheesecake can be slightly golden but not brown)
Set the cheesecake on a wire rack and let it cool completely. Refrigerate for at least 2 hours before assembling cake.
Orange Cheesecake
Place cream cheese into bowl of stand mixer fixed with paddle attachment. Mix on medium-low speed for 30 seconds. Add in sugar and egg and beat on medium speed until smooth, 3-5 minutes.
Scrape down sides of mixer bowl.
With mixer on low speed, add in extract and food coloring.
Prepare an 8-inch cake pan (grease and/or butter pan then line with parchment paper) and then pour the filling into the pan.
Bake until cheesecake is set, 18-24 minutes at 325 degrees in a convection oven or 350 degrees in a regular oven. (Cheesecake can be slightly golden but not brown)
Set the cheesecake on a wire rack and let it cool completely. Refrigerate for at least 2 hours before assembling cake.
White Sheet Cake
Preheat oven to 350F degrees. Prepare a 12x17 inch half sheet/jelly roll pan by spraying with non-stick spray then lining with parchment paper.
Whisk the flour, baking soda, and salt together and set aside.
In the bowl of stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed.
Add the sugar on medium speed and beat until fluffy and light in color, about 2 minutes.
Add in eggs one at a time and mix until incorporated.
With mixer on low speed, slowly pour in vanilla and then sour cream. (scrape bowl if necessary)
Mix for 1-2 minutes on medium speed or until ingredients are fully incorporated.
With mixer on low speed, pour half of the flour mixture into the creamed butter mixture.
Now pour in half of the milk.
Repeat with the rest of the flour and milk and mix until combined and smooth, about 30 seconds. Spread the cake batter into the prepared pan using a small offset spatula. (be sure it is nice and level!)
Bake for 18-22 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean.
Place in freezer until ready to assemble cake.
Whipped Cream
Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes.
In stand mixer, whisk whipped cream for 1-2 minutes. Add in remaining ingredients and beat just until stiff peaks form. (If you need a more stable whipped cream add in meringue powder. If using immediately, you can omit the meringue powder.) Chill until ready to use. Makes about 2 cups (480 ml) whipped cream.
To Assemble Cake
Make sure cheesecakes and white sheet cake are chilled. Place clean 8-inch pan on top of sheet cake and run a sharp paring knife around the edge. You now have a perfect 8-inch round white cake disc. Do this again so you have 2 total.
Remove chilled orange cheesecake from pan and set on cake stand. (this is a thin cheesecake and when very chilled, can be easily popped out of the lined cake pan. You can also use a spring-form pan)
Place one 8-inch white cake on top.
Remove lemon cheesecake from pan and gently place on top of white cake.
Place other 8-inch white cake on top of lemon cheesecake.
Remove raspberry cheesecake from pan and gentle place on top of white cake.
Cover cake in chilled whipped cream and serve. (You can refrigerate for up to 24 hours before serving.)
Tips for success:
You will see that I baked a white sheet cake instead of two 8-inch rounds. This is purely for vanity purposes! I wanted the top, bottom and sides to not have any browned bits. You can certainly bake your white cake in 8-inch round pans to save yourself one step.
I loved the subtle flavors in this cake, but I encourage you to taste as you go. See if 1 teaspoon of raspberry (and lemon and orange) is enough for you and feel free to add more if it isn’t.
Food coloring is not essential in this recipe, but using just the tiniest amount helps add to the wonderful Spring theme!
Make sure everything is chilled before assembly. Working with an almost frozen white cake and very chilled cheesecakes is ideal.
You can make this over the course of 2 days if that is easier. Just make sure cheesecakes and cake are sealed in airtight containers/plastic wrap so they stay fresh before you assemble.
My husband, who is famous for not liking dessert, really really liked this cake. It really is light and flavorful and refreshing and a great way to enjoy the coming of Spring!
McCormick and I have partnered to bring you delicious treats. Thank you for supporting the brands that help make this blog possible!
© 2015 I AM BAKER | DESIGNED BY COURTNEY KIRKLAND