Triple-Decker Strawberry Cake
Photo courtesy of Oxmoor House, Inc.

Strawberry lovers are in luck this time of year, as you can get them fresh at farms just like Southern Belle Farm in McDonough, Ga.

TRIPLE-DECKER STRAWBERRY CAKE

The recipe comes from the lovely Southern Living magazine. They have included it in a book, “Classic Southern Desserts: All-Time Favorite Recipes for Cakes, Cookies, Pies, Puddings, Cobblers, Ice Cream & More.” They wrote, “This Cake from Anne Byrn, aka The Cake Mix Doctor, is so good no one will know it’s not made from scratch. We doubled the frosting called for in Anne’s original recipe to add extra richness.”

Ingredients for 12 Servings

• 1 (18.25-ounce) Package white cake mix
• 1 (3-ounce) Package strawberry gelatin
• 4 Large eggs
• ½ Cup sugar
• ½ Cup finely chopped fresh strawberries
• ½ Cup milk
• ½ Vegetable oil
• 1/3 Cup all-purpose flour
• Strawberry Buttercream Frosting (see below)
• Garnish with whole and halved strawberries

Preparation

1. Preheat oven to 350 degrees F. Beat cake mix, strawberry gelatin, eggs, sugar, chopped fresh strawberries, milk, vegetable oil and all-purpose flour at low speed with an electric mixer for 1 minute. Scrape down sides, and beat at medium speed for 2 more minutes, stopping to scrape down sides, as needed. (The Strawberries should be well blended.)
2. Pour batter into 3 greased and floured 9-inch round cake pans.
3. Bake at 350 degrees for 23 minutes, or until cakes spring back when pressed lightly with a finger. Let cool in pans on wire racks for 10 minutes. Remove from pans, and cool completely (about 1 hour.)
4. Spread the Strawberry Buttercream Frosting between layers and on top and sides of cake. Garnish with whole and halved strawberries. Serve immediately, or chill for up to 1 week.

Note: This recipe was tested at Southern Living using Betty Crocker Supermoist Cake Mix, White. The recipe for the Strawberry Tart shown in the photo is on page 186 of the new book.

To make ahead: Prepare recipe as directed. Chill, uncovered, for 20 minutes or until frosting is set. Cover well with wax paper, and store in refrigerator up to a week.

Strawberry Buttercream Frosting

Ingredients
• 1 Cup butter, softened
• (32-ounce) Package powdered sugar, sifted
• 1 Cup finely chopped fresh strawberries
Preparation
1. Beat butter at medium speed with an electric mixer until fluffy (about 20 seconds). Add sugar and strawberries, beating at low speed until creamy. (Add more sugar if frosting is too thin, or add strawberries if too thick.)

This recipe was taken (page 43).

Strawberry-Sugar Biscuit Trifle

Instructions

1. When berry season begins,  visit Southern Belle Farm and hand pick only the freshest, ripest, juiciest strawberries right from the plant.

2.  When ready to begin, wash off the fresh strawberries and allow to air dry.

Ingredients

• Sugar Biscuits
• 6 tablespoons orange liqueur or orange juice, divided$
• 2 1/2 pounds strawberries, halved $
• Trifle Custard
• 1 1/2 cups whipping cream
• 1/4 cup plus 2 tablespoons powdered sugar
• Garnishes: strawberries, mint leaves

Preparation

1. Cut Sugar Biscuits in half; brush cut sides evenly with 5 tablespoons orange liqueur.
2. Line bottom of a 4-quart bowl or trifle bowl with eight Sugar Biscuit halves. Arrange strawberry halves around lower edge of bowl. Spoon one-third of Trifle Custard evenly over Sugar Biscuit halves; top with one-third of remaining strawberry halves. Repeat layers twice, ending with strawberry layer. Drizzle remaining orange liqueur evenly over top. Cover and chill 3 to 4 hours.
3. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread over trifle; serve immediately. Garnish, if desired.

Unless you want to bring us a slice of your dessert, share a picture of your strawberry creations with us on Facebook!

Today, February 27, 2012 has been declared National Strawberry Day.

Here is just a little sneak peak on what we all have to look forward to!

Check Yes or No — I mean ‘Chex®’ Yes or No!!
If you check ‘Yes’ – enjoy this gluten free recipe!

Valentine Chex® Mix

INGREDIENTS

9 cups Rice Chex® cereal (gluten free)

1 cup white vanilla baking chips

1/2 cup peanut butter

1/4 cup butter or margarine

3/4 cup powdered sugar

1/2 cup red, white and pink candy-coated chocolate candies

1/4 cup red or pink jimmies sprinkles

INSTRUCTIONS

• Step 1:  In large bowl, place cereal. In small microwavable bowl, microwave baking chips, peanut butter and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Pour peanut butter mixture over cereal, stirring until evenly coated.
• Step 2:  Place 1/2 of the cereal mixture in 1-gallon food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper or foil to cool, about 15 minutes.
• Step 3:  Meanwhile, stir candies and sprinkles into remaining cereal mixture. Spread on waxed paper or foil to cool, about 15 minutes.
• Step 4:  In serving bowl, mix both cereal mixtures. Store in airtight container.

VALENTINE GIFT IDEA:

And to make sweet treats for that special someone, look for decorated cellophane bags in craft or paper goods stores. Fill with this extra-special mix and tie with festive ribbons for a Valentine gift.  Be sure to always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

We found this fun and easy recipe at BettyCrocker.com.

Here’s something that will spread a little Christmas cheer!  These adorable lil’ Santa Hat Brownies are sure to be a crowd pleaser! And is a fun activity kids can help with too. And of course we LOVED this recipe because it called for STRAWBERRIES (which we will have in the Spring here at Southern Belle Farm!!)

So, if you put some of our strawberries in the freezer whole this year, they will work great for this recipe!

Santa Hat Brownies

Found this recipe on Daisey’s World.   Yields 12-16 brownies

Ingredients:
1 pan of your favorite brownies, cooled and cut into desired size and shape (I used a round cutter) **You could also use a mini-muffin pan.
12-16 small strawberries, cleaned and hulled  **We prefer strawberries from Southern Belle Farm that were frozen whole – they will work perfect for this recipe!
vanilla-mascarpone buttercream (recipe below)

Mascarpone Buttercream
Ingredients:
1/2 cup (1 stick) unsalted butter, room temperature
8 ounces mascarpone cheese, room temperature
2-1/2 to 3 cups powdered sugar
2 teaspoons vanilla extract
pinch of salt

Method:
Using a stand mixer with a paddle attachment, beat butter and mascarpone cheese until light and creamy, about 2 minutes.  Add vanilla extract and salt.  Add 2-1/2 cups of sugar, half a cup at a time and continue beating until smooth.  Add more sugar, if needed to reach desired consistency and sweetness.

To assemble, pipe a ring of vanilla buttercream on top of each brownie.  Cut off the base of a strawberry so it is flat and place it upside down on each brownie, pushing slightly to secure in place.  Top the tip of the strawberry with a dot of buttercream to finish the santa hat.

We welcome you to SHARE any fun, Christmas recipes with us on Facebook!

Slow down this holiday season to enjoy time with family & friends.  Turn on some Christmas tunes, and have fun baking & decorating with the kids!  Here’s a fun activity the whole family can enjoy!

Christmas Cookie Ornament Recipe

by Taste of Home 

Ingredients

• 1/2 cup butter, softened
• 1/3 cup shortening
• 1 cup sugar
• 1/4 cup honey
• 1 egg
• 1/2 teaspoon Spice Islands® pure vanilla extract
• 3 cups all-purpose flour
• 1/4 teaspoon salt
• 
  FROSTING:
• 6-2/3 cups confectioners’ sugar
• 1/2 cup water
• 1 tablespoon light corn syrup
• 1 teaspoon Spice Islands® pure vanilla extract
• Assorted liquid or paste food coloring
• 
  9 yards of 1/8-inch-wide ribbon in Christmas colors of your choice
• 
  Christmas cookie cutters or sizes of your choice

Directions

• In a bowl, cream the butter, shortening and sugar. Beat in the honey, egg and vanilla. Gradually add the flour and salt.
• Turn the dough onto a floured surface and roll to an 1/8-in. thickness. Cut into shapes using cookie cutters dipped in flour. Transfer cutouts to ungreased baking sheets.
• Using a straw, make a hole in the top of each cookie. Remove the center circle of dough. Bake the cookies at 350° for 6 minutes until the edges are lightly browned. Remove the cookies to wire racks to cool.
• For frosting, combine the confectioners’ sugar, water, corn syrup and vanilla. Beat until smooth. Tint the frosting with liquid or paste food coloring in desired colors.
• Place each color of frosting in a pastry or plastic bag. Cut a small hole in the tip of each bag. Spread and pipe frosting onto cookies as desired.
• If desired, create stitch marks on a stocking or veins on holly leaves by dipping a toothpick in food coloring and painting on the lines.
• For hanging loops, cut forty 8-in. strips of 1/8-in.-wide ribbon. Thread a ribbon strip through the hole in each cookie and tie the ends into a bow. 
• Yield: 40(3-inch) cookies.
• Crafter thoughts: —To help give your frosting a smooth look, work quickly when spreading it on the cookies. —Write a name on each treat by painting the letters with a toothpick dipped in food coloring or by piping them using plain or tinted frosting. Then serve the cookies after a holiday meal.

Southern Sweets from MiMi's Kitchen at Southern Belle Farm

No need to fret about what you will bring to your holiday gatherings … MiMi’s Kitchen has some southern sweets that will suit any tastebuds.

The oven in MiMi’s Kitchen stays hot this time of year – baking lots and lots of holiday goodies, and she’s sure to have something for you!  There are multiple layer cakes to choose from, such as Mrs. Kathy’s famous Caramel Cake, Red Velvet Cake, not to mention homemade fudge and so much more!

The holidays are such a busy time of year – so we’ve made it easy for you to pre-order your holiday sweets so you don’t have to worry with baking something yourself!

Just give us a call for your southern sweets this holiday season – 770.288.2582.

As we come across yummy receipes for Harvest season – we’ll share them with you.  So be sure to check out our Farm Recipes.  Here’s another we’ve added to the collection!

We had tons of folks visiting the pumpkin patch this weekend in search of ‘the perfect pumpkin’.  There were tiny ones going home in the hands of kiddos, and giant ones having to be rolled out of the patch by wheel barrow.

So, some of you may be thinking… Ok, I bought a pumpkin, now what do I do?  Carve it!!  We found some really neat patterns you can trace on your pumpkin and carve.  Check out these free, printable pumpkin carving stencils.  Then, after you cut a hole in the top, scoop out all the ooey-gooey stuff (and seeds) on the inside – try this!

Roasted Pumpkin Seeds

Ingredients

• 1 cup shelled, raw pumpkin seeds*
• 2 teaspoons olive oil
• 1/4 teaspoon ground thyme
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Preparation

• 1. Preheat oven to 350°. Rinse seeds, and pat dry. Toss together seeds and remaining ingredients in a bowl. Spread in a single layer on an aluminum foil-lined or parchment paper-lined baking sheet. Bake 20 to 25 minutes or until toasted. Cool completely in pan (about 15 minutes).
• *Fresh pumpkin seeds may be substituted.

Once you’re all done, show us your carved pumpkin creation!  Share a picture with us on Facebook!!

Harvest Pumpkin-Spice Bars

Bars

Cream Cheese Frosting

Source:  Betty Crocker Home Recipes online.