Whipped Cream Flight

Classic Whipped Cream
1 C heavy cream
1 t vanilla extract
1 T confectioners' sugar

In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter like. It is important to use a very cold whisk and mixing bowl for best results.




Whipped Cream with Pinot Syrup
1/2-3/4 C Oregon pinot noir
1/3 C sugar

Combine wine and sugar in a small sauce and place on medium heat. Reduce by 3/4 or until the mixture has become a syrup. Chill. Stir the pinot syrup into the whipped cream and chill.



Guinness Whipped Cream
1 bottle of Guinness Stout

Pour one quarter of the stout in a small glass. Pour the remainder in a small sauce pot and place on medium heat. Reduce the stout by 3/4 and place in the refrigerator until chilled. Split the whipped cream into two mixing bowls and stir the stout reduction into on half. Chill both batches until service.

The Guinness whipped cream goes nicely with a good deal of holiday desserts: pumpkin pie, bread pudding, minced meat pies, apple pies.... and on.



Spiced Whipped Cream
1/4 t nutmeg
1/4 t cinnamon
1/4 t allspice
1/4 cocoa powder

Prepare a double batch of the classic whipped cream recipe and dived into two bowls. Mix spices into one of the batches and chilled both batches until service.

Apple Dumplings with Oregon Pinot Noir Whipped Cream

Apple Dumplings
1 C flour
2 t baking powder
1/4 t salt
2 T shortening
1/3 C water or milk
1/2 C sugar
4 apples

Mix and sift flour, baking powder and salt. Cut in the shortening with knives, add the liquid, mixing to a soft dough. Roll on a well floured board to 1/4 inch thickness. Clean, pare and cut apples into halves.  Cut dough in 4-5 inch squares. Place half an apple in the center of each square and sprinkle with sugar and cinnamon. Moisten edge of dough and bring the four corners together around the apple. Pierce with a fork to allow steam to escape. Bake on a greased tin in a moderate oven until soft, approximately 25 minutes.

Oregon Pinot Noir Whipped Cream
To prepare whipped cream:
1 C heavy cream

In a large bowl, whip cream until stiff peaks form. Make sure not to over-beat, cream will then become lumpy and butter like. It is important to use a very cold whisk and mixing bowl for best results.

To prepare Pinot Noir Syrup:
1/2-3/4 C Oregon pinot noir
1/3 C sugar

Combine wine and sugar in a small sauce and place on medium heat. Reduce by 3/4 or until the mixture has become a syrup. Chill.  Stir the pinot syrup into the whipped cream and chill.

Fresh Fig Cake

1 C raisins (or craisens)
1 C figs
1 C walnuts
1 C boiling water
1 t soda
1 t vanilla
1/2 C butter
1 C sugar
2 egg yolks
3 egg whites
1 t cinnamon
2 C flour

Look over and chop the raisins and figs. Dissolve the soda into boiling water and pour over the figs and raisins.  Cream the butter and sugar, ad the beaten egg yolks, then the spices and fruit with the water then the flour, fold in the beaten whites, and add vanilla. Bake for 1 hour in a loaf cake pan in a moderate oven.

You can eat the cake plain or you can frost it with white frosting.

Simple Feather Cake

Beat three egg yolks, add a cup of sugar and beat again. Add six tablespoons of boiling water. Beat again. Then sift together a cup of flour, two teaspoons of baking powder, pinch of salt. Add to egg mixture. Last add beaten whites of three eggs and lemon extract. Back in oiled and floured tube pan in slow oven for 35 minutes. You can frost this cake with a thin coating icing made of powdered sugar, cream and extract. This cake is so yummy!

Watermelon Salad

Watermelon Salad

4 C watermelon cubes (bite size), seeds removed
2 T fresh chopped basil
2 C good balsamic vinegar
1 T olive oil
salt and pepper

Toss ingredients in large salad bowl and enjoy!

Dark Chocolate Covered Oregon Blueberries

Studies show that eating dark chocolate may contribute to improved cardiovascular health. Packed with natural antioxidants, dark chocolate and cocoa sit in the same healthy category as green tea and blueberries. Blueberries have shown to shrink tumors, prevent cancer, improve memory, and balance - just to name a few. So this summer when you are picking up berries at the farmers market, swing by and pick up some dark chocolate to make this nutritious-delicious sweet.

1 cup dark chocolate (chips or broken up bar)
1 tablespoon shortening
2 cups fresh Oregon blueberries, rinsed and dried

Melt chocolate in a glass bowl in the microwave, or in a metal bowl set over a pan of simmering water. Stir frequently until melted and smooth. Remove from the heat, and stir in the shortening until melted.

Line a baking sheet with waxed paper. Add blueberries to the chocolate, and stir gently to coat. Spoon small clumps of blueberries onto the waxed paper. Refrigerate until firm, about 10 minutes. Store in a cool place in an airtight container. These will last about 2 days.

Pumpkin Muffin and Croissant Bread Pudding

Pumpkin Muffin and Croissant Bread Pudding

3 cups whole milk (or 2 cups half & half)
1/3 cup butter
2/3 cup brown sugar (light or dark, depending on taste preference)
4 eggs
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
4-5 Pumpkin Muffins cut into 8 pieces
4-5 croissants cut into 6 pieces
2 Tablespoons butter (softened or melted)
1/2 C chocolate chips or bitter-sweet chocolate pieces (optional)

 Method:

 In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.

  Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.

  Brush a baking dish with the butter and place the pumpkin muffins and croissants in the dish, distributing them evenly.  Pour batter over the muffins and croissants and sprinkle with chocolate chips if desired.  Bake at 350 degrees F for 45-50 minutes or until set. Serve warm.


The use of pumpkin muffins in this recipe makes it perfect for Thanksgiving; a richly sweet ode to a classic preparation.