RASPBERRY LAYER CAKE

I love summer months...

that is until temps reach 100 degrees.

We all look for easy recipes to keep us cool, calm and collected.

This is a delightful and easy dessert to put together in no time.

It allows you to serve your guests and family an elegant

refreshing sweet ending showcasing those beautiful summer berries!

Raspberry Layer Cake

 2 frozen pound cakes

3 c. vanilla ice cream

4 c. raspberry sorbet

1 pt. fresh raspberries

3 tbsp. Chambord

Cover the bottom of the pan with a single layer of pound cake slices and spread the ice cream evenly over the cake. Freeze until ice cream hardens -- about 25 minutes. Spread 2 cups sorbet over the ice cream followed by another layer of pound cake slices. Return cake to the freezer for 10 minutes. Combine the raspberries and the Chambord together in a small bowl. Remove the cake pan from freezer and place the berries evenly over the cake. Top with a final layer of pound cake and the remaining sorbet. Wrap tightly with plastic wrap and freeze until firm -- at least 4 hours.

FOODIE FRIDAY

ORANGE BERRY DREAMS

Elegance at home! Welcome guests and family into your home with style. Nothing says "welcome", more than a beautiful entryway.

Fresh florals, autumn gourds and a beautiful wreath

will help you create seasonal warmth. 

 

 

 

Delight your dinner guests with this gorgeous presentation

of a fresh raspberry sweet treat. It's all in the presentation!

 

ORANGE BERRY DREAMS

2 cans nonfat sweetened condensed milk

1 large navel orange, zested and juiced

4 slices of angel food cake, cut in half

2 T. plus 2 t. Grand Marnier

1 pint heavy cream

1/2 t. vanilla

1/4 cup sugar

3 1/2 pints of fresh raspberries

8 sprigs of fresh mint

Combine zest and juice of one orange with sweetened condensed milk. In eight wine glasses, put a piece of angel food cake. Sprinkle one t. of orange liquer on each. Spoon 1/4 cup of orange mixture on top.

Whip the cream with vanilla and sugar to form peaks. Top orange mixture with fresh berries, then spoon whipped cream on top. Repeat the orange mixture and berries. Top with remaining whipped cream and garnish with berries and mint.

WHITE CHOCOLATE RASPBERRY SQUARES...A DREAM VACATION

I need a vacation....

 

 

We celebrated Father's Day with all of the children, minus our Atlanta family. The grand dogs also came, which actually, stresses  Mae out and I confess, me too! Preparing for a weekend of visitors takes ALOT of preparation.....shopping, cleaning, cooking....all the "Cinderella chores", I always say. Was it all worth it.....I think so, or at least, I hope so. It is so important to honor Dads.....I know ours is probably the best there could ever be.....I could brag about him forever! But, with all of that being said, I am dreaming of perhaps a week away, in a quiet spot by the lake, doing nothing at all, except reading, drinking, eating and lost in thought! How about you? Going somewhere exciting this summer?

 

 

 

 

 White Chocolate Raspberry Squares

1 1/4 cup crushed pretzels 
1 chopped toasted pecans

1/4 cup sugar                 

1/2 cup butter, melted                    

1 6- ounce package white baking chocolate, coarsely chopped 

1 8- ounce package cream cheese, softened                    

2 4-serving size packages white chocolate instant pudding and
 pie filling mix                                

 2 cups milk                    

2 tablespoons Chambord                     

1/2 8 -ounce carton frozen whipped dessert topping, thawed

 2 cups fresh raspberries                    

White chocolate shavings                    

Fresh raspberries                   

 

Preheat oven to 325 degrees F. Spray a 2-quart rectangular baking dish with cooking spray and set aside.

 

In a medium bowl stir together pretzels, pecans, and sugar. Stir in melted butter. Press pretzel mixture firmly and evenly over bottom of prepared dish. Bake for 8 to 10 minutes or until crust is firm and lightly browned. Cool completely in dish on a wire rack. In a small saucepan heat and stir white chocolate over low heat until melted and smooth. Set aside to cool. In a large mixing bowl beat cream cheese with an electric mixer on medium to high speed until light and fluffy. Beat in melted white chocolate until combined. Add pudding mix, milk, and Chambord, if desired; beat on medium speed for 2 minutes. Fold in whipped topping until combined. Gently fold in 2 cups raspberries. Spoon raspberry mixture evenly over crust; smooth top. Cover and chill for at least 6 hours or overnight.To serve, cut into squares. Garnish with white chocolate shavings and additional raspberries.

RASPBERRY SUPREME CAKE

I'm a "happy girl" when my Papa comes home!

For some reason, ever since I cleared away the Christmas decorations and put the serving basket back on the kitchen table, Miss Mae Mobley thinks SHE is the centerpiece. Excuse me Madame, but I had planned on putting a fresh green plant in the center of the table!!

I love it when Papa scratches my pretty little head!

 I think it means he misses me!

That sure does feel good.....

This is the perfect spot for my afternoon nap!

Good things go on in this Texas kitchen! The heavenly aroma that fills the house, will just make you salivate to try a taste of this exquisite cake. I love finding new recipes using cake mixes! It's just one of those enjoyable things in life, isn't it? Your family and guests are gonna be "dazzled" on this one!

RASPBERRY SUPREME CAKE

1 (18-ounce) box yellow cake mix

1/2 cup sugar

2 (3 1/2 ounces) boxes of white chocolate instant pudding mix

1 cup vegetable oil

4 eggs

1/4 cup vodka

1/4 plus 1/2 cup Chambord

1/4 cup water

1/2 cup powdered sugar

Preheat oven to 350 degrees F. Mix cake mix, sugar, pudding mixes, oil, eggs, vodka and 1/4 cup Chambord (raspberry liqueur) and water in a mixer and beat at medium speed for 4 minutes. Spray a bundt pan with cooking spray and pour the cake mixture into your bundt pan. Bake 50-60 minutes and cool for at least 15 minutes. Turn out onto plate and cool completely. Combine the remaining Chambord with powdered sugar and pour over the cake. Cover and refrigerate. Serve with fresh whipped cream and dust with a touch more powdered sugar! This cake is so elegant and delicious! Perfect for your next dinner party!

Rasberry Tiramisu...Entertaining The Boss!

Hurry....think......the boss man cometh....what do we serve to make a good impression? Oh, I have the perfect menu figured out....some of this can be made ahead of time and assembled right before serving which can save so much time and make the evening a little less stressful! We want our meal to be something everyone usually likes and finds it to be comforting and satisfying! So The Maine House dinner menu for this special evening is going to be.....

Estelle's Brisket

Garlic Mashed Potatoes

Honey Glazed Carrots

Italian Green Salad

and the

Pièce de résistance is a French term (circa 1839), translated into English literally as "piece of resistance", referring to the best part or feature of something (as in a meal), a showpiece, or highlight.......

Estelle's Rasberry Coconut Tiramisu

The Mississippi 2009 Grand Prize Pound Cake

1 (18.25 ounce) Coconut Supreme Cake Mix

2/3 cup sugar

2/3 cup vegetable oil

1 cup sour cream

4 eggs

1 t. vanilla

Preheat oven to 350 degrees F. Combine cake mix and sugar with hand mixer. Add oil, sour cram, eggs and vanilla and beat 2 minutes. Pour batter into a greasted and floured heavy bundt pan and bake for 45 minutes. Do not open the oven during baking. When the cake is done and browned, remove from the oven and let cool on a wire rack for 10 minutes. Remove cake from bundt pan onto serving plate!

Rasberry Tiramisu

1 cup seedless raspberry jam

6 tablespoons orange liqueur (Grand Marnier)

1 pound mascarpone cheese, at room temperature

1 cup whipping cream

1/4 cup sugar

1 teaspoon pure vanilla extract

 1 pound cake cut into  1 1/2-inch pieces

3 (1/2 dry pint) baskets fresh raspberries

Confectioners' sugar, for serving

Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend.
Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl to blend. Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form. Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream into the mascarpone mixture.


Line the bottom of a 13" x 9" x 2" glass baking dish 1/2 of the cubed poundcake. Spread half of the jam mixture over the cake. Spread half of the mascarpone mixture over the jam mixture, then cover with half of the fresh raspberries. Repeat layering with the remaining pound cake cubes, jam mixture, mascarpone mixture and raspberries. Cover and refrigerate at least 3 hours or overnight. Dust with the confectioners' sugar and serve.


So, be sure to set the mood for a lovely evening..use your good wedding china, the silver, light the candles you place on your silver candlesticks, use the roses from your garden for your centerpiece and play some Billie Holiday tunes!

Estelle's hopes this gives you an idea for when you too have

very important dinner guests!