OCTOBER

OCTOBER

December 14, 2012

The Most Decadent Finale to Christmas Dinner and Finishing Touches

One of my dear Atlanta friends finds herself trying to decorate for the Christmas holidays and at the same time, is caring for an aging parent. I believe many of us have faced this difficult time in our lives and it is sometimes impossible to feel the joy and the happiness the season is supposed to bring. So, I thought we could use a bit of inspiration on how beautiful finishing touches can be.....it's all that glitters! Shiny surfaces to reflect the lights of the tree, garlands of gold, silver ribbons and the fragrant aroma of evergreens gracing the mantle. It's sometimes amazing how listening to some old favorite Christmas tunes will put you in the "Spirit of Christmas" before you know it. Today, I played some vintage Frank Sinatra holiday songs and envisioned my parents dancing and swaying in the living room....happy were my thoughts!






I love serving pound cakes! I wanted a show stopper dessert for our Christmas dinner and this is it! I have made both before and they are just scrumptious! So....I am going to marry the two together, serve them on heirloom crystal and take a bow! God Bless Us Everyone!



FROZEN BERRIES IN WHITE CHOCOLATE
1 1/4 pounds good white chocolate, coarsely chopped
2 1/2 cups heavy cream
2 tablespoons pure vanilla extract
2 1/4 pounds frozen mixed berries or frozen raspberries

Combine the chocolate, heavy cream, and the vanilla in a heat-proof bowl and set it over a pan of simmering water until the chocolate melts.
About 5 minutes before serving, remove the berries from the freezer and place them on individual serving plates. Ladle the warm chocolate sauce over the berries and serve.



WHIPPING CREAM POUND CAKE
ELVIS PRESLEY'S FAVORITE!
3 cups sugar
1/2 lb butter, softened
7 eggs, room temperature
3 cups cake flour, sifted twice
1 cup whipping cream ( heavy cream)
2 teaspoons vanilla extract


Butter and flour a 10 inch tube or bundt pan. Thoroughly cream together sugar and butter. Add eggs 1 at a time, beating well after each addition. Mix in half the flour, then the whipping cream, then the other half of the flour. Add Vanilla. Pour into prepared pan. Set in COLD oven and turn heat to 350ºF. Bake 1 hour to 70 minutes, until a sharp knife inserted in cake turns out clean. Cool in pan 5 minutes. Remove from pan and cool thoroughly.

2 comments:

  1. Oh my goodness, you are killing me with your recipes! nom nom nom

    ReplyDelete
  2. Such gorgeous photos. Anything with whipping cream is ok with me. I'm going to make this, I just know it. :)

    ReplyDelete

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