Sublime Saturday!

Hello!

As a means of contrast with the sublime, the grotesque is, in our view, the richest source that nature can offer.
-Victor Hugo

sub·lime

adj.
1. Characterized by nobility; majestic.
2. a. Of high spiritual, moral, or intellectual worth.
b. Not to be excelled; supreme.
3. Inspiring awe; impressive.
4. Archaic Raised aloft; set high.
5. Obsolete of lofty appearance or bearing; haughty

n.
1. Something sublime.
2. An ultimate example.


I would like to share a few recipes that I love and that I feel are sublime!

Enjoy!


CHERRY COBBLER:




Ingredients

Filling:

6 cups Red cherries, pitted
1 1/4 cups sugar
1/4 cup water
4 teaspoons cornstarch

Topping:

1 cup flour
1/4 cup sugar
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
3 tablespoons butter
1 egg, beaten
3 tablespoons milk

Directions:

1.) Preheat oven to 400 degrees F.
2.) In a saucepan combine filling ingredients - cook, stirring until bubbling & thickened.
3.) Pour into an 8-inch square baking dish.
4.) Meanwhile, stir together flour, sugars, baking powder, and cinnamon.
5.) Cut in butter until it is crumbly.
6.) Mix together egg and milk. Add to flour mixture and stir with a fork just until combined.
7.) Drop topping by tablespoonfuls onto filling.
8.) Bake for 25 minutes until light brown and bubbly.



“The secret of good cooking is, first, having a love of it… If you’re
convinced that cooking is drudgery, you’re never going to be good
at it, and you might as well warm up something frozen.”
-James Beard



COCONUT CUPCAKES:



Makes 18 -20

Ingredients:

3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut

Frosting:

1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted

Directions:

1.) Preheat the oven to 325 degrees F.
2.) In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes.
3.) With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition.
4.) Add the vanilla and almond extracts and mix well.
5.) In a separate bowl, sift together the flour, baking powder, baking soda, and salt. 6.) In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry.
7.) Mix until just combined.
8.) Fold in 7 ounces of coconut.
9.) Line a muffin pan with paper liners.
10.) Fill each liner to the top with batter.
11.) Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean.
12.) Allow to cool in the pan for 15 minutes.
13.) Remove to a baking rack and cool completely.

Making the frosting:

1.) In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts.
2.) Add the confectioners' sugar and mix until smooth.
3.) Frost the cupcakes and sprinkle with the remaining coconut.


Enjoy and until tomorrow:

Go Ahead and Indulge!