We are so proud of our niece Michaela who graduated from St. George’s Medical School with honors! The graduation was Sunday afternoon, June 10th! Congratulations! We love you Dr. Murphy! 🎓❤️👩🏼⚕️🍀
Wednesday, June 13, 2018
Saturday, February 11, 2017
24 Lady Fingers (you can make them or buy them, I bought them)
5 6-once containers fresh raspberries
2 teaspoons fresh lemon juice
5 teaspoons unflavored gelatin powder
¼ cup cold water
1 cup superfine sugar, divided
1 2/3 cups heavy cream
Seeds from ¼ Plumped Vanilla Bean or ¼ teaspoon pure vanilla extract
5 6-ounce containers fresh raspberries
Confectioner’s sugar for garnish
- Line a half sheet pan with parchment paper. Place a 8 by 3-inch metal cake ring on the pan. Insert an 8-inch cardboard round, white side up, in the bottom of the ring. (I didn’t do any of this, I used a spring-form pan)
- On a clean work surface, evenly line up the lady fingers next to one another with their sides touching. Cut one rounded end from each lady finger so the cookies are 3 inches ljong, reserving the trimmings. Stand a ladyfinger, rounded tip up, inside the ring, with the rounded side facing out and the flat side of the ladyfinger facing toward the center. To help the lady finger stand, place one of the small cookie trimmings against the bottom end to support it, and repeat with each lady finger. Continue with enough ladyfingers to line the sides of the pan. Line the bottom of the pan with the remaining ladyfingers, cut to fit and the trimmings.
- To make the filling, coarsely pure the raspberries and lemon juice in a food processor. Rub the puree through a fine-mesh sieve into a bowl. Discard the seeds. You should have 2 ½ cups puree.
- Sprinkle the gelatin over the water in a small bowl and let stand until the gelatin absorbs the water, about 5 minutes. Bring the puree and the ½ cup sugar to a simmer in a medium saucepan over medium heat, stirring often. Remove from the heat. Add the softened gelatin to the hot puree and stir until the gelatin is completely dissolved, about 1 minute.
- Transfer the puree to a medium stainless steel bowl set in a larger bowl filled with ice cubes and water. Let stand, stirring occasionally, until the puree is cold and begins to hold its shape. Remove the bowl from the ice bath before the puree sets too much.
- Combine the cream, the remaining ½ cup sugar, and the vanilla in the chilled bowl of a heavy duty stand mixer. Attach the bowl to the mixer and fit with the whisk attachment. Whip just until soft peaks form. Stir about one-fourth of the whipped cream into the raspberry puree to lighten it, then fold in the remaining cream. Pour the raspberry filling into the lined ring and smooth the top. Cover with plastic wrap and refrigerate the charlotte until it is set, at least 6 hours or overnight.
- Remove the pan from the refrigerator. Lift up on the ring to remove it. Arrange some of the raspberries in a single layer on the filling, then top with the remaining berries. Sift confectioners’ sugar over the top. Slice the charlotte with a knife (wipe clean between slices), and serve chilled.
Tuesday, July 12, 2016
I've tried to capture our holiday with a few collages and photos. We had the best time. It was great to see all my nieces, my nephew and my nephew-in-law! There were lots of laughs, good food, cold beer, fun games, campfires and music! Who could ask for more? I hope you enjoy!
Wednesday, May 11, 2016
I discovered this recipe on the Williams-Sonoma website and it is fantastic! This has become my family's favorite holiday potato dish. It's fantastic with roast beef and ham, but it will also go well with pork or chicken too! It's become a tradition to serve this dish to my family. I've also introduced it to some friends and they enjoyed it too! I hope you do!
|photo from Williams-Somoma, my photo was not good!|
Friday, April 22, 2016
A delicious side dish that is perfect when serving ham. This has become a new family favorite! I hope you enjoy it too.
|Pineapple stuffing in the fore front.|
- 1/2 cup margarine
- 1 cup white sugar
- 4 eggs
- 1 (20 ounce) can crushed pineapple, drained
- 5 slices white bread, cubed
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch baking pan.
- In a mixing bowl, cream margarine and sugar. Beat in the eggs one at a time, then add the pineapple and bread cubes.
- Bake in a 350 degree oven for one hour. Let sit a few minutes to firm up before serving.
Sunday, April 17, 2016
Friday, January 1, 2016
May your marriage be filled with all the right ingredients; a heap of love, a dash of humor, a touch of romance and a spoonful of understanding. May your joy last forever. Congratulations!