Wednesday, June 29, 2011

Shellie's Fooles Cake

Foole (or fool) is an English term from 1598 that some think was the beginning of trifle desserts.
The one I love to make tends to come up around the 4th of July because of the colors and it's also the time of year when berries are in season. It is easy, quick, heart healthy, and most of all,
a favorite among young and old for dessert! I hope you enjoy!

  • 1 (15 cup) trifle bowl
  • 1 angel food cake (pre-made from the store is the easiest way to go)
  • 1 cup of fresh strawberries
  • 1 cup of fresh raspberries
  • 1 cup of fresh blueberries
  • 1 cup of fresh blackberries (can be omitted if you add more 1/3 cup more each of the others)
  • 2 cups whipping cream
  • 1 tbsp vanilla extract
  • 1/2 cup powdered sugar
  • 1/2 tsp cinnamon

1. Rinse fruit and cut up strawberries into bite size pieces.

2. Cut up angel food cake into 1 inch cubes.

3. Whip cream until it forms soft peaks (not completely whipped yet!)

4. Add vanilla and whip for another 15 seconds.

5. Stop mixer and add powdered sugar & cinnamon.
TIP: The cinnamon will give it that "what is that" taste your guests will love!

6. Whip slowly for about another minute until thick (do NOT over whip!)
TIP: When you wait until the end to add the sugar,
the cream will not loose the air you have put into it.

7. Start building your trifle by adding 1/3 of the angle food cake,
followed by 1/3 of each of the fruits.

8. Add 1/3 of the whipped cream to the top and spread carefully across the top.
TIP: Spread from the inside out to avoid lifting the fruit.

9. Add the next 1/3 of angel food cake and mash the top with your hands 
so the whipped cream seeps through and will soak in.

10. Continue adding the next 1/3 of fruit, followed by 1/3 of the whipped cream.

11. Add the last 1/3 of the cake, mash again, add the fruit & cream.

12. Put the lid on or wrap with plastic wrap and refrigerate until ready to serve (no more than 18 hours.)
TIP: Right before serving, you can top with some fresh fruit to look pretty, or serve as is.

Bon Appetit!


Tuesday, June 28, 2011

Blueberry Oatmeal Pancakes

My Pepaw makes great heart healthy oatmeal pancakes & tops them with apple sauce. While I love his, I wondered what would happen if I changed it up a bit, substituting whole wheat flour, adding honey, cinnamon, & blueberries. The result, well, my Pepaw has used my recipe now too! As an alternative, you can make waffles with this also! We've had these for breakfast, dinner, & even a late night snack!

Ingredients for Pancakes:
  • 2 cups of Oatmeal (instant will NOT work)
  • 1/2 cup whole wheat flour (you can substitute all-purpose)
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 cups buttermilk 
    • A tip I learned from my Pepaw: If you don't have buttermilk, pour 2 tbsp of white vinegar in a measurement bowl and fill the rest with milk until you reach 2 cups. Let sit for 10 minutes before adding to the wet mix.
  • 2 eggs
  • 1/4 cup oil
  • 1 tbsp honey
  • 1-1/2 cup of blueberries (fresh or frozen)
  • 2/3 chopped nuts (walnuts are my favorite) *optional for those that like nuts!

Ingredients for Cinnamon Syrup:
  • 1 cup regular syrup
  • 1 tbsp cinnamon
  • Just mix the two, heat & serve warm!


1. Mix all dry ingredients.
TIP: If you put them all in tupperware, seal the lid and shake,
you don't have to dirty up any other dishes!

2. Whisk eggs, then combine the buttermilk, eggs and oil together.

3. Add the egg/milk/oil mixture to the dry mix and stir together, slowly adding the honey.

4. Let sit in the fridge for at least 1 hour, but it's best when it can sit overnight.

5. Warm up griddle (or waffle iron) to about 350 degrees.

6. Add the blueberries (and nuts if using) and stir.
TIP: If you would like to drop them on top to look pretty after you pour the batter, you definitely can. I just like the flavor it gives off when the blueberry juice creeps into every last ounce by stirring them into the batter! They also tend to stay inside the batter better this way and not burn on the griddle.

7. If it looks too thick, you can add a couple tablespoons of milk at a time to thin the batter out. If you are making waffles, you will need to thin it out before pouring into waffle maker.

8. Cook as you would a regular pancake/waffle.

9. Serve topped with cinnamon syrup or as my Pepaw does, with some apple sauce!

When I cook for a bigger group, I cook in batches, storing the finished ones in my oven on warm,
wrapped in foil. This way we can all enjoy breakfast together!

Bon Appetit!

Friday, June 24, 2011

Almost Healthy Oatmeal Surprise Cookies

I like oatmeal & raisin cookies, but after trying a friend's recipe with nuts & coconut, I had to come up with a recipe of my own! So I decided to add chopped walnuts, coconut, honey & cinnamon, along with using whole wheat flour. They are simple to make and will bring a smile to any true cookie lover!

*yields 5 dozen cookies
  • 1/2 cup (1 stick) plus 6 tbsp butter (softened)
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 tbsp honey
  • 2 eggs
  • 1 tsp vanilla
  • 1-1/2 cups whole wheat flour (you can use all-purpose if that's all you have)
  • 1 tsp baking soda
  • 1 tbsp cinnamon
  • 1/2 tsp salt (optional)
  • 3 cups uncooked oatmeal (quick or old fashioned will both work)
  • 1 cup raisins (I prefer yellow, but use what you have in your pantry!)
  • 1 cup shredded coconut
  • 1 cup chopped walnuts
1. Heat oven to 350 degrees F.

2. In a large bowl, beat butter & sugars with an electric mixer until creamy.

3. Add eggs, vanilla, & honey; beat well.

4. Combine flour, baking soda, cinnamon, & salt.
TIP: If you use a sifter (like in the picture), it will combine for you 
without having to mix, along with taking out any clumps.

5. Add mixture slowly to the dough while mixer is on.

6. Add oats, raisins, coconut, & walnuts; mix well.

7. Drop dough by rounded tablespoons onto ungreased cookie sheet.
TIP: If you will use parchment paper, you can prepare all of the cookie sizes, 
and switch between baking without having to wait for the pan to cool!

8. Bake 8-10 minutes, or until the bottoms are lightly golden brown.

9. Let cookies cool completely & store in an airtight container for up to 2 weeks.

TIP: If you freeze by rounded tablespoons, then transfer after frozen 
to an airtight container, you can freeze these for up to 6 months.

Bon Appetit!