T’s Spiced Cherry Pie

Pie Crust for 2 Pies

2 pounds frozen cherries

¼ cup cornstarch- mix in some of the cherry syrup after cherries have cooked

1/2 cup granulated sugar

1/2 teaspoon salt

3 teaspoons vanilla extract

1/4 teaspoon almond extract

½ teaspoon ginger

½ cinnamon

Pinch salt

1 Tablespoon freshly squeezed lemon juice

2 tablespoons unsalted butter, cut into small cubes

 

1 large egg

2 teaspoons of water

2 Tablespoons sparkling sugar, optional

 

Carefully fold the dough in half and lay it across one side of a buttered pie pan, placing the seam of the dough in the center of the pan. Gently unfold the crust, then use your hands to fit the dough down into the pan, making sure there are no gaps between the dough and the pan. Cover the crust with plastic wrap and refrigerate for at least 1 hour, or up to 48 hours.

Prepare the lattice strips after you fill the pie with the cherry filling.

 

Preheat oven to 425 degrees.

 

For the Cherry Pie Filling:

Combine the cherries, sugar, salt, vanilla, almond extract, ginger, cinnamon, and lemon juice in a large saucepan over medium-high heat. Simmer, stirring almost constantly, until the cherries start to soften. Scoop out some of the juice and stir in the cornstarch. Add the cornstarch mixture back into the cherries and cook until juices have thickened. Reduce heat to low and cook for another 2 minutes before removing from the heat. Transfer to a heatproof bowl and cool to room temperature. Using a rubber spatula, scrape the cherry pie filling into the pie crust shell. If you have too much juice, don’t put it all in the pie crust. Top with cubes of butter. Cut strips of the other pie crust and make a lattice covering on the pie.

 

For the Egg Wash:

In a small bowl, beat together the egg and water until well combined. Brush the top and edges of the crust with the egg wash and sprinkle with sugar, if using. Place the pie on a baking sheet and bake for 15 minutes. Reduce the oven temperature to 350 degrees and continue baking for 50 minutes, or until the crust is golden and the filling is bubbling. Place the pie plate on a wire rack and cool for at least 2 hours before slicing.

Teri’s Peanut Brittle

 1 ½ cups sugar

1 cup light Karo

1 cup water

¼ teaspoon salt

1-pound raw peanuts

3 tablespoons butter

 

Mix together and set aside:

1 ½ teaspoons baking soda

2 teaspoons vanilla

1 teaspoon water

 

Butter 2 cookie sheets and set in a warm oven. 

In a heavy-duty pan mix sugar, Karo syrup, and water together.  Cook over medium-high heat stirring occasionally until the candy reaches 240 degrees on the candy thermometer.  Stir in butter and peanuts and continue to cook stirring often until the candy reaches 300 degrees.  REMOVE from heat and QUICKLY stir in the vanilla mixture and then pour right onto 2 warm pans.  Let cool and then break and store in airtight containers or bags.

Chocolate & Peanut Tartufo Bonbons

 2 pints’ vanilla bean gelato or vanilla ice cream

1 cup salted peanuts, chopped

1/4 teaspoon ancho chili powder

 

For garnish, flaky sea salt & chopped peanuts

 

Chocolate coating

10-ounce bittersweet chocolate chips

1/4 cup vegetable oil

 

Line 2 baking sheets with wax paper.

Allow ice cream to stand at room temperature for 15 minutes. Transfer the ice cream to a large bowl. To the ice cream, add the peanuts, and Ancho chili powder and mix to combine. Using a 1-ounce ice cream scoop, scoop balls of ice cream onto the prepared baking sheets. Place ice cream in the freezer for at least 30 minutes. 

For the Chocolate Coating: place the chocolate and vegetable oil in a heat-proof bowl over boiling water. Heat until melted. Set aside to cool.

Dip each scoop of ice cream in chocolate and sprinkle the top with a few flakes of salt and peanuts. Store in the freezer until ready to serve.

Tips:

- Store your chocolate coating at room temperature for 1-2 months. Warm chocolate sauce in a hot water bath or microwave in increments of 10 seconds.

- Use your favorite ice cream and nuts to create your own tartufo bonbon!

Rice Crispy Peanut Butter Balls

 1 cup corn syrup

1 cup powdered sugar

1 cup peanut butter (I like chunky the best)

1 tsp vanilla

4 cups Rice Krispies cereal

 

Directions:

Stir together corn syrup and sugar in a large saucepan. Bring to a boil, stirring constantly. Remove from heat and add peanut butter and vanilla. Stir till smooth. Stir in cereal. Using a small ice cream scoop drop on silicone mats or waxed paper. Cool and store in an airtight container or a large Ziplock bag.

Candied Pecans

3 tablespoons light corn syrup

1 ½ tablespoons sugar

½ teaspoon salt

¼ each teaspoon of fresh ground black & cayenne pepper

1 ½ cups pecan pieces

 

Mix all ingredients and pour onto a baking sheet lined with non-stick foil.  Bake in a 325-degree oven for about 5 minutes and then stir pecans with a fork and continue to bake until pecans are golden, and the coating is bubbling about 10 minutes.  Remove from oven and quickly move pecans apart with a fork.  Cool and then store in an airtight container. 

 

Creamy Rice Pudding

 8 cups milk

1 cup sugar

1 cup uncooked long-grain rice

3 eggs- beaten

¼ cup milk

¼ teaspoon salt

2 teaspoons vanilla

Cinnamon and fresh grated nutmeg to taste

 

In a pan over medium-low heat mix rice, milk, and sugar and simmer covered for 1 hour.  Stirring often!  Remove from heat and let rest for 10 minutes.  In a small bowl mix eggs, milk, vanilla, and spices; then add them into to the rice and return pan to heat.  Stirring cook for 2 minutes and then pour rice into a 9X13 baking dish.  Cover with plastic wrap leaving two corners folded back to let out steam.  When pudding has reached room temperature sprinkle with some cinnamon cover now with a new covering and chill for at least 8 hours!

White Chocolate Bread Pudding #3

4 cups milk, I used 1can evaporated milk, 2 cups half & half, and 1cup milk

¾ cup sugar

1 bag of white chocolate chips, divided

1- 4-ounce bar white chocolate, chopped

7 egg yolks and 2 eggs

1 teaspoon vanilla

1 loaf of French bread or bread of choice

 

2-3 tablespoons cinnamon & Sugar for topping

 

Dice bread into cubes and bake in a 275-degree oven for 10 minutes.  Set aside to cool.

 

Preheat oven to 350 degrees. 

In a saucepan combine the milk and sugar, cooking over medium heat just until the sugar dissolves.  Remove the pan from heat and add half the bag of white chocolate chips and the 4-ounce bar of chopped white chocolate.  Stir until the chocolate is melted and smooth.  In a large bowl whisk the egg yolks and eggs together, then slowly whisk in the chocolate mixture. 

Put all the bread cubes into a buttered 2-quart baking dish, and then pour half of the chocolate mixture over the bread, mix, and let sit for 15 minutes.  After 15 minutes stir in the rest of the chocolate mixture and the other half bag of white chocolate chips; cover the dish with foil and bake for 45 minutes.  Uncover the pudding and sprinkle the top with the cinnamon and sugar mixture.  Place the pudding back in the oven and cook for 15 minutes.

 

For Sauce:

½ cup cream

8 ounces white chocolate, chopped

In a small pan heat the cream over medium-high heat and then remove the pan from the heat.  Stir in the chopped white chocolate and let sit for 1 -2 minutes.  Stir the cream mixture until the chocolate is melted.  Serve the sauce warm over the warm bread pudding.

White Chocolate Bread Pudding #2

 1 large loaf whole wheat French bread – or bread of choice

4 ½ cups milk, using 1 can of evaporated milk, 3 cups half & half, and the rest milk

1 vanilla bean or 1 teaspoon vanilla

¾ cup sugar

1 bag white chocolate chips

7 egg yolks

2 eggs

¼ teaspoon cinnamon

½ cup chopped pecans, toasted

2tablespoons butter

2 tablespoons sugar

 

Preheat oven to 350 degrees.  Place butter in a 9" x  13” baking dish and place pan in oven until butter has melted.  Take out the pan and make sure butter is spread all over the bottom and sides of the baking dish and set the dish aside. 

Break bread into pieces and place in a large mixing bowl.  In a large saucepan add the milk, sugar, vanilla bean or vanilla, and 1/2 bag of white chocolate chips can cook over medium heat.  Cook until the milk is hot and the chocolate chips have melted.  Pour milk mixture over bread cubes and mix well.  Now stir the other half of the chocolate chips into the bread mixture.     Pour the bread mixture into the baking dish.  Spread the toasted pecans over the top and sprinkle the whole top with sugar.  Bake for 40 minutes covered with non-stick foil, remove foil, and bake for another 10 -15 minutes until the top is golden brown.  Serve warm with White Chocolate Sauce.

 

White Chocolate Sauce

½ cup heavy cream

2 tablespoons butter

8 ounces white chocolate, chopped

 

Heat cream and butter together, take off the heat, and add the chopped white chocolate.  Let sit for 2 minutes and stir until the white chocolate is melted and the sauce is smooth.  Serve warm over bread pudding.  

White Chocolate Bread Pudding #1

 2 cups heavy cream

1- 8-ounce French baguette or Challah Bread, cut into 1-inch cubes

½ cup half & half

½ cup evaporated milk or you can use milk

1 bag Ghirardelli white chocolate chips or 3- 4-ounce bars of white chocolate, chopped

2 eggs

4 egg yolks

1 teaspoon vanilla

Preheat oven to 375 degrees.  Butter an 8 X 8” glass baking dish, fill it with the bread cubes, and set it aside.  In a large pan heat heavy cream, half & half, evaporated milk, and sugar on medium heat.  Then add the white chocolate and cook stirring just until the chocolate melts.  Remove the pan from the heat.  In a small bowl lightly beat together the eggs and yolks.  Then add a large spoonful of the cream mixture to the eggs while whisking.  Pour the eggs into the pan, add the vanilla, and whisk well.  Pour the cream mixture over the bread cubes and using the back of the spoon press the bread cubes down into the cream mixture.  Let sit for 10 minutes and then bake for 30 -35 minutes.  Let cool a little, then just before serving make the sauce and enjoy!

 

Topping sauce: 

½ cup heavy cream

4 ounces white chocolate, chopped

Heat the cream until it starts to boil, remove it from the heat, add the chocolate, and let it sit for 2 minutes.  Stir until all the chocolate has melted and serve over the bread pudding.

 

* I find this is best served after it is made! 

Carrot Cake

 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)

1 1/4 teaspoons baking powder

1 teaspoon baking soda

1 1/4 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg (I used half fresh grated and half dry)

1/8 teaspoon ground cloves

1/2 teaspoon table salt

1 1/2 cups or canola oil

1 1/2 cups granulated sugar (10 ½ ounces)

1/2 cup light brown sugar packed (3 ½ ounces)

4 large eggs, room temperature

1 pound medium carrots (6 to 7 carrots), peeled and grated

1 cup walnuts, chopped

 

Frosting:

8 ounces cream cheese softened

5 tablespoons unsalted butter softened

1 teaspoon vanilla extract

1 box confectioners' sugar

 

Adjust oven rack to middle position; heat oven to 350 degrees. Spray 13 by 9-inch baking pan with nonstick cooking spray.  Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a large bowl; set aside.  In a large bowl whisk together eggs, granulated and brown sugars until frothy and sugars are mostly dissolved.  Continue to whisk slowly adding the oil in a slow steady stream, just until combined and emulsified.  Next whisk in the flour mixture until just incorporated.  Stir in the carrots and nuts.  Pour into prepared pan and bake until toothpick or skewer inserted into center of cake comes out clean, 35 to 40 minutes, rotating pan halfway through baking time.  Cool and then frost.

 

FOR THE CREAM CHEESE FROSTING:  Beat cream cheese, butter, and vanilla until light and fluffy.   Scrapping with a rubber spatula as needed. Add confectioners' sugar and beat until smooth.  

Italian Almond Cake with Warm Amaretto Glaze

 8 ounces almond paste

3/4 cup sugar

3/4 cup butter (1 1/2 sticks)

5 eggs

3/4 cup flour

½ teaspoon baking powder

1/8 teaspoon salt

1 teaspoon vanilla

1/2 teaspoon almond extract

Zest of one lemon

 

Heat the oven to 350F. Grease a 9-inch springform pan. Mix together flour, baking powder, and salt in a small bowl and set aside. Break up the almond paste and place it in a mixing bowl. Blend with an electric mixer until crumbly.  Add the butter and cream until smooth. Add the sugar and continue to beat until light and fluffy.  Add the eggs one at a time, beating well after each addition, but don't overdo it.  Add the extracts, lemon zest, and flour mixture and beat until smooth.  Pour the batter into the prepared pan and smooth out evenly.

Bake 40 to 45 minutes or until the top is crisp and golden brown. The sides of the cake will pull away from the pan. Cool.  Sprinkle with powdered sugar before serving.  Or serve with warm Amaretto Glaze

 

Amaretto Glaze

 

3/4 cup sugar

6 tablespoons butter

1/4 cup almond liqueur

1 tablespoons water

¼ cup sliced almonds

 

 

Bring sugar, butter, almond liqueur, and water to a boil in a small 1-qt. saucepan over medium heat, stirring often; reduce heat to medium-low, and boil, stirring constantly, 3 minutes. Remove from heat, and use immediately.

Southern Red Velvet Cake

 2 1/2 cups all-purpose flour

1 1/2 cups sugar

1 teaspoon baking soda

1 teaspoon fine salt

1 teaspoon cocoa powder (I used 2 Teaspoons)

1 1/2 cups vegetable oil

1 cup buttermilk, at room temperature

2 large eggs, at room temperature

2 tablespoons red food coloring (1 ounce)

1 teaspoon white distilled vinegar

1 teaspoon vanilla extract

 

 Preheat the oven to 350 degrees F. Lightly butter and flour 3 (8- or 9-inch round) cake pans.  In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.  Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.  Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.  Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded sides up. Let cool completely.  Then frost-cooled cake with the frosting recipe below.

 

Cream Cheese & White Chocolate Frosting:

1-pound cream cheese softened (I used a 1- 8-ounce package & 2 ounces of another package)

4 cups sifted confectioners' sugar

2 sticks unsalted butter (1 cup), softened

2 teaspoons vanilla extract

1- 4-ounce bar white chocolate- melted in microwave at 70% power

 

In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, butter, and white chocolate on low speed until incorporated. Add confectioners’ sugar beating on low speed and then increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape down the sides of the bowl with a rubber spatula.)   Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high, and mix briefly until fluffy, scraping down the bowl occasionally. 

Italian Lemon Pound Cake

 3 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup unsalted butter, softened

2 cups sugar

3 eggs

1/2 cup buttermilk

1/2 cup of sour cream

4 tablespoons lemon juice

Zest of 2 lemons (about 2 tbsps.)

1 teaspoon of vanilla

 

Pre-heat oven to 300 degrees

Sift flour, baking powder, and salt and set aside. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Mix in the sour cream, lemon juice, vanilla, and lemon zest. Mix half of the flour mixture into the butter mixture. Mix in the buttermilk and then add in the remaining flour mixture. Mix just until the flour disappears. Pour the cake batter into a Bundt pan that has been generously greased and floured. Bake for 60 to 70 minutes or until a toothpick inserted in the center of the cake comes out clean.  Remove the cake from the oven and allow to cool for 5 minutes. Turn the cake over on a cake platter. Spread half of the lemon glaze over the warm cake so that the glaze can soak into the cake. Let the cake cool completely and drizzle the remaining glaze over the cake.

 

Lemon Glaze

1/4 cup butter, softened

1 1/2 cup powdered sugar

3 tablespoon lemon juice, at room temperature

 

Cream the butter and slowly add powdered sugar and lemon juice. Beat well until the glaze is a creamy smooth consistency. 

Malva Pudding

 6 1⁄2 ounces sugar (3/4 cup, 200 ml, or 180 g)

2large eggs

1 tablespoon apricot jam

5 ounces all-purpose flour (150 g)

1 teaspoon baking soda

1⁄2 teaspoon salt

1 tablespoon butter (a generous tablespoon)

1 teaspoon vinegar

1/3 cup milk

 

FOR THE SAUCE

3⁄4 cup fresh cream (200 ml)

3 1⁄2 ounces butter (100 g)

 3 -5 ounces sugar (90 - 150 g)

1⁄3 cup hot water (90 ml)

2 teaspoons vanilla essence

 

DIRECTIONS

Preheat oven to 350 degrees. Grease an oven dish. I used a 7 x 7 x 1 1/2 inch Pyrex dish.

Beat or whip the sugar and eggs. It's quickest in a food processor or use electric beaters. Beat until thick and lemon colored, then add the jelly (jam) and mix through. Melt the butter (don't boil) and add the butter and vinegar to the wet mixture. Sieve, or simply mix together: the flour, soda, and salt. Add this mixture with the milk to the egg mixture in the processor or mixing bowl. Beat well. Pour into an oven-proof dish and bake until pudding is brown and well-risen -- depending on your oven and oven dish this will be between 30 - 45 minutes. (Mine was done in 30 minutes this time). In a pot, melt together the ingredients for the sauce, and stir well. Pour it over the pudding as soon as it comes out of the oven. Leave to stand awhile before serving. Serve the pudding warm. Because it's rich it does not really need enhancement, but if you want, serve with vanilla ice cream.

French Vanilla Cake or Cupcakes - In a hurry!

1 box Duncan Hines Signature French Vanilla

1 cup milk

4 large eggs, room temperature

1/2 cup + 2 tablespoons melted unsalted butter

1 tablespoon vanilla extract

1 box vanilla instant pudding

Preheat oven to 350 degrees. In a deep bowl, add butter and eggs. Beat on medium speed until they are combined. Add the cake mix, pudding mix, milk, and vanilla, and beat until everything is combined properly. Pour this batter into 2 butter and floured 8” or 9” round cake pans.  Or use 1 - 9” X 13’ pan or 2 cupcake pans lined with papers. Bake at 350 degrees for about 26- 30 minutes or until an inserted toothpick comes out clean.  A 9” x 13” cake will take longer to bake.

* To make a chocolate cake use chocolate cake mix and chocolate instant pudding.  For a coconut cake use French Vanilla Cake mix and a box of coconut instant pudding mix.

 

Chocolate Frosting

1 stick butter, softened

2 ounces or ½ bar of Baker’s Unsweetened Chocolate, melted

1 box powdered sugar

¼ cup unsweetened cocoa

Dash salt

2 tablespoons, approximately Half and half or cream

2 teaspoons vanilla

1 teaspoon almond extract or use all vanilla

 Beat butter and melted chocolate together.  Then add powdered sugar, salt, and cocoa and beat well.  Add extracts and then slowly add enough half & half just until frosting is spreading consistency.

French Vanilla Cake with Toasted Coconut Almond Frosting

 1 Duncan Hines French Vanilla Cake Mix – do not use the “Yellow Cake” mix

Add an extra egg

Frosting

1 box powdered sugar

1 ½ teaspoons pure almond extract

1 ½ teaspoons coconut extract

4-6 ounces cream cheese – softened

4 tablespoons butter – softened

1½ cups coconut

2 cups coconut toasted – for topping

 

Make cake as directed on box adding an extra egg yolk.  Bake cake in two 9” cake pans; when the cake is done cool cakes on racks. 

 For frosting beat butter and cream cheese for about 5 minutes until very soft and fluffy.  Add extracts and beat well.  Next beat in powdered sugar and beat until the frosting is nice and fluffy.  Then beat in coconut.  Frost the completely cooled cake and top with toasted coconut.

Denise’s Key Line Cheesecake

 Crust:

1 ½ cups graham cracker crumbs

¼ cup sugar

1/3 cup melted, butter

 

Heat oven to 325 degrees. Blend all ingredients together and press into the bottom of a 10” x 3” springform pan.  Bake for 15 – 17 minutes, edges should be turning brown. Remove from oven and allow crust to cool.

 

Filling:

 

6 eggs

1 cup butter, melted

2 cups sugar

2 tablespoons vanilla

2 pounds cream cheese, must be softened

1-ounce white cream do cacao

¼ cup key lime juice

 

Directions:

 

Heat oven to 375 degrees.

Place all ingredients into a stand mixer and use the wire whip attachment. Whip on medium speed until the batter is smooth and there are no lumps.  Pour this mixture into the cooled crust and bake the cheesecake for 15 minutes. Then reduce the oven temperature to 250 degrees and cook the cheesecake for 50-55 minutes until the center is firm to the touch.  Turn off the oven and allow the cake to cool in the oven with the door closed for 30 minutes. Chill for 4 hours, thin slice, and serve. ** Although I have found this cheesecake tastes even better after freezing it!

 

Toffee Almond Pie

1 pie crust for a 9” pie, from scratch or a refrigerated pack of two

3 large eggs

1/3 cup sugar

1 cup light corn syrup

1/4 cup unsalted butter, melted

1/4 teaspoon salt

2 teaspoons cornstarch

1 cup toffee bits

6 ounces (about 1 2/3 cups) sliced almonds

 

Preheat oven to 425°F.

Place pie crust in a 9” pie plate and decorate the edges as desired. Chill until ready to fill.

Whisk eggs, sugar, corn syrup, melted butter, salt, and cornstarch until smooth and combined.

Place toffee bits in the bottom of the prepared pie crust, then place the almonds on top. Pour the pie filling over the top and let the pie sit for a few minutes to allow the almonds to naturally rise to the top. (It’s important the toffee goes in before the almonds because it will weigh the almonds down if it goes in on top of them.)

Place the pie on a cookie sheet (in case of spillage). Cover the outer edges of the crust with a pie crust shield or strips of foil. Bake for 10 minutes at 425°F, then lower the temp to 350°F and bake for an additional 50-60 minutes, or until the almonds are very toasted and the pie is just a bit jiggly in the center. It will set as it cools. Cool completely before slicing 

Teri’s Chocolate Torte

 1/3-cup water

½-cup sugar

1 tablespoon instant espresso coffee granules

1-stick butter- cut into cubes

12-ounce good quality bittersweet chocolate- that has been broken or chopped into small pieces.

2 tablespoons vanilla

6-eggs

 

Butter an 8” cake pan and then add a circle of parchment paper or waxed paper to the bottom of the pan and butter the pan again.

 

Mix sugar, coffee, and water into a saucepan.  Over medium heat bring the water, coffee granules, and sugar to a rolling boil, and then remove the pan from heat.  Then add the chocolate and butter to the sugar mixture and let it sit for 2 minutes.

After two minutes, stir the chocolate until smooth.  Next whisk in the eggs one at a time and then add the vanilla.  Pour mixture into prepared cake pan and then place the cake pan in another pan and fill the pan with 1½ cups hot water.  Bake in a 325-degree oven for 45 minutes.  The cake will be slightly puffed and soft to the touch.  Remove the pan from the water bath and cool in the pan on a rack for one hour; then turn the cake out onto a platter.  Chill until serving- cake is best at room temperature.

Rich Pumpkin Pie – Our Thanksgiving Pumpkin Pie

 2 -8” pie crusts, unbaked

3 eggs

1 cup evaporated milk

1 cup sugar

1 cup pumpkin, fresh

1/8 teaspoon salt

½ cup butter, melted

½ teaspoon each of cinnamon, nutmeg, allspice, and ginger

¼ teaspoon cloves

¼ teaspoon fresh grated nutmeg

 

Topping: 1 cup heavy cream

 

Beat eggs, milk, and sugar together.  Mix in all other ingredients and pour the mixture into pie crusts.  Bake in a 400-degree oven for 40 minutes.  Serve with fresh whipped cream.