Chocolate Castles

  • An Era Gone By

    Yesterday I was transported back to a time of elegance, of a lazy peaceful afternoon which I have never quite been shown before. My neighbor and her twin sister invited me to go to lunch with them at the Pasadena Town Club. In my mind, I thought I would be going to a place that… Read more

  • Fresh Peach and Praline Trifle

    Yesterday I posted the Colonial Pound Cake that I told you I would be posting a trifle using the cake. Well, here it is and it is a winner. 1/2 cup honey 1/4 cup brandy (opt) 6 fresh peaches, peeled and sliced 3/4 cup firmly packed light brown sugar 3 1/2 cups heavy whipping cream,… Read more

  • Colonial Pound Cake

    2 cups sugar 1/2 cup shortening 1/2 cup butter, softened 5 large eggs 1/2 cup milk 1 teas vanilla extract 1 teas almond extract 2 cups flour 1/4 teas salt Preheat oven to 300. Spray a 12 cup bundt pan with Pam and then dust with flour, to avoid cake sticking to pan. (Or buy… Read more

  • Chocolate Raspberry Cheesecake

    1 Ready Crust Chocolate Pie Crust 6 oz cream cheese, softened 1 can sweetened condensed milk (Eagle Brand) 1 egg 3 tables lemon juice 1 teas vanilla 1 cup fresh or frozen raspberries Chocolate glaze Preheat oven to 350. With mixer, beat cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth. Add… Read more

  • Vanilla Scone

    I know, I know, you are probably wondering why I am posting another scone recipe when I just posted one yesterday. But…..looking through an old Tea Time magazine last night, I came across this recipe that I had to try this morning. It is, a little easier than yesterday’s Cream scone and so so good.… Read more

  • Vanilla Scones

    Second scone in the Search for the Perfect Scone. Recipe to follow Read more