Tag Archives: berries

Heritage Dish: Whipped Cream Pound Cake featuring Annie Arnold - everydaygoodthinking / @hamiltonbeachIn our Heritage Dish series, we feature Hamilton Beach employees and their favorite family recipes. This month, we highlight Annie Arnold, Assistant Product Manager for hand and stand mixers, and one of her favorite family desserts, Nana’s Whipped Cream Pound Cake.

All family traditions are different, but one forever ingrained into my memory is Sunday Lunch at my Nana’s house. Every Sunday, Nana would prepare a huge meal that called our family in from a thirty mile radius. The heart of each meal was the abundance of vegetables grown in her garden (prepared southern style, of course). Meat was considered a side because vegetables were so plentiful, and the grand finale of dessert was always the best part.

Heritage Dish: Whipped Cream Pound Cake featuring Annie Arnold - everydaygoodthinking / @hamiltonbeach

Heritage Dish: Whipped Cream Pound Cake featuring Annie Arnold - everydaygoodthinking / @hamiltonbeach

There was not much variety in the menu, but there didn’t need to be. Everything tasted amazing and, in fact, the predictability of the menu created excitement for me. Have you ever heard a kid say they are excited about eating green beans? Doubtful, but I was that kid. The menu still has a strong effect on my diet with my love of vegetables being first in my now-vegetarian lifestyle, but desserts are a close second. Some days, all I need is piece of cake. Come on … you know those days!

Heritage Dish: Whipped Cream Pound Cake featuring Annie Arnold - everydaygoodthinking / @hamiltonbeach Heritage Dish: Whipped Cream Pound Cake featuring Annie Arnold - everydaygoodthinking / @hamiltonbeach

The dessert for Sunday Lunch varied, but special occasions like birthdays and holidays were always celebrated with a delicious whipped cream pound cake. Who needs a cake from the grocery store when you can make this? I consider this to be queen of all southern desserts. You know a good homemade pound cake when you don’t feel the need to smother it with whip topping or chocolate syrup.

Heritage Dish: Whipped Cream Pound Cake featuring Annie Arnold - everydaygoodthinking / @hamiltonbeach

Heritage Dish: Whipped Cream Pound Cake featuring Annie Arnold - everydaygoodthinking / @hamiltonbeach

A printable recipe is below so you can recreate the whipped cream pound cake recipe from my Nana. This pound cake, when done “Sunday Lunch-style,” is dense and moist with a slightly crunchy, golden-brown crust. YUM!

Try this southern queen for your next family gathering or as a gift. You’ll be part of the family at first bite. Enjoy!

Heritage Dish: Whipped Cream Pound Cake featuring Annie Arnold - everydaygoodthinking / @hamiltonbeach


Whipped Cream Pound Cake
YIELDS: 1 serving

Ingredients
1 cup butter, room temperature
3 cups sugar
6 eggs
1 teaspoon vanilla
1 teaspoon almond or lemon extract
1 cup whipping cream
3 cups flour
Instructions
In a large mixing bowl, cream together butter and sugar on MEDIUM speed.
Add eggs, one at a time, and beat thoroughly after each addition.
Add vanilla and almond extract and continue mixing.
Reduce speed to LOW and alternately add cream and flour.
Pour batter into a greased and floured 10-inch tube pan. Bake for about 1 hour and 20 minutes at 325°F, or until tests done.
Everyday Good Thinking http://everydaygoodthinking.com/

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Is there any other breakfast in the world that makes you feel at home more than hot-off-the-griddle pancakes? Our recipe for buttermilk pancakes gives you that heartwarming feeling and we love to use it as a base for our favorite pancake mix-ins. Whether you grew up eating pancakes plain or with blueberries, pecans, chocolate chips or pistachios, you’ll find a way to make this recipe your own. We love the idea of customizing mix-ins so much, we can’t pick just one. So go ahead and indulge yourself. We know everyone’s face lights up when they hear, “Let’s have pancakes!”

Buttermilk Pancakes with Everything from Everyday Good Thinking, the official blog of @HamiltonBeach (http://everydaygoodthinking.com)Buttermilk Pancakes with Everything from Everyday Good Thinking, the official blog of @HamiltonBeach (http://everydaygoodthinking.com)Buttermilk Pancakes with Everything from Everyday Good Thinking, the official blog of @HamiltonBeach (http://everydaygoodthinking.com)Buttermilk Pancakes with Everything from Everyday Good Thinking, the official blog of @HamiltonBeach (http://everydaygoodthinking.com)Buttermilk Pancakes with Everything from Everyday Good Thinking, the official blog of @HamiltonBeach (http://everydaygoodthinking.com)Buttermilk Pancakes with Everything from Everyday Good Thinking, the official blog of @HamiltonBeach (http://everydaygoodthinking.com)

 


Buttermilk Pancakes
YIELDS: 24 servings

Ingredients
2 1/4 cups buttermilk
3/4 cup milk
3 large eggs
1/3 cup melted butter
3 cups all purpose flour
3 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon vanilla extract
3/4 teaspoon salt
Instructions
Heat griddle to 350F or a nonstick skillet or pan over medium /medium high heat on the stovetop.
Add buttermilk, milk, eggs, and butter first to blender, then add remaining ingredients.
Blend approximately 30-40 seconds on high speed or until smooth. Some air bubbles will begin to form in the batter.
Pour batter into heated griddle,skillet or pan using about 1/4 to 1/3 cup batter per pancake. When bubbles can be seen evenly across the pancake, flip to the other side.
Notes
Add mix-ins such as fresh berries, chocolate chunks, nuts, chocolate hazelnut spread, peanut butter chips and/or dried fruit for fun varieties of pancakes.
Everyday Good Thinking http://everydaygoodthinking.com/

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Red, White and Blue Trifle

Tomorrow, we celebrate the red white and blue with a beautiful trifle with strawberries, blueberries and homemade whipped cream. This all-American dessert can be made ahead and refrigerated, so it is perfect for a holiday cookout, and it’s much easier to make than it looks. Don’t worry, we won’t tell your friends you didn’t spend all day in the kitchen.

Test Kitchen Tip: The trifle can be made kid-friendly by replacing the almond liqueur with pineapple or orange juice. Or, make them their own special treat, a Strawberry Parfait.

 


Red, White and Blue Trifle
YIELDS: 12 servings

This festive take on the traditional trifle uses strawberries, blueberries and whipped cream to create a patriotic look that works any time of year.
Ingredients
1 (10.75 ounce) package pound cake
1/2 cup almond flavored liqueur​
1 cup strawberry jam
3 cups heavy cream
1/4 cup sugar
1 teaspoon vanilla extract
1 (16 ounce) package strawberries
1 (16 ounce) package blueberries
Instructions
Cut pound cake horizontally into three layers; brush both sides of each layer with liqueur.
Divide and spread jam on top of bottom and middle pound cake layers. Stack layers and cut into 12 slices. Cut each slice in half.
Line the bottom and side of trifle bowl with pound cake slices. Top with half of the strawberries and blueberries.
In a large mixing bowl, beat heavy cream, sugar and vanilla until soft peaks form. Spread half of the whipped cream over fruit in bowl.
Set aside strawberries and blueberries for garnish. Top with remaining fruit and whipped cream. Garnish with remaining fruit.
Cover and refrigerate 4 hours or overnight. Refrigerate any leftovers.
Everyday Good Thinking http://everydaygoodthinking.com/

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Berry Berry Smoothie

Smoothies are everywhere these days, and it’s easy to see why: they are quick, healthy, and delicious. We made this berry-based smoothie in the test kitchen the other day and got a lot of “oohs” and “ahs” about the bright color and the refreshing taste. This recipe makes enough for up to a family of six, so it’s great for mornings when you are trying to get everyone out the door. Or, if you have extra, you can freeze the leftovers in ice cube trays and save them for another day. Go ahead and pick up some frozen berries on your next shopping trip so you’ll be ready for this Berry Berry Smoothie the next time you need a quick breakfast on a warm morning.

Test Kitchen Tip: Place liquid ingredients into the blender first. This way, the blending process will start and pull the chunks of fruit down into the blades. In the end, the drink will be smoother.



Berry Berry Smoothie
YIELDS: 4 servings

This delicious berry smoothie is naturally sweet because it contains bananas. We made this in our Smoothie Smart Blender because it has a convenient one-touch smoothie button and powerful ice-crushing blades.
Ingredients
1 cup cranberry-raspberry juice
2 medium bananas, cut in large chunks
1 cup vanilla yogurt
1 cup frozen raspberries
1 cup frozen strawberries
Instructions
Place ingredients in blender jar in order listed.
Cover and blend on your “Auto Smoothie” setting or pulse a few times, then blend on high for 30 to 45 seconds.
Everyday Good Thinking http://everydaygoodthinking.com/

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