Recipes from Sweet Cove Book 15 THE BITTER AND THE SWEET

My grandfather, a baker by trade, came to the USA from Sweden many years ago.
Some of these recipes were his and some came from other family members and friends.

Summer Lemon Berry Cake

INGREDIENTS FOR CAKE
1⅓ cups all-purpose flour
½ cup granulated sugar
2 teaspoons baking powder
¼ teaspoon salt
1 large egg, room temperature
⅔ cup buttermilk
⅓ cup butter, melted
1 teaspoon grated lemon zest
1¼ tablespoon lemon juice
1½ teaspoon vanilla extract
1 cup sliced strawberries

INGREDIENTS FOR TOPPING
1 cup fresh blackberries
1 cup sliced strawberries
1 tablespoon lemon juice
¾ teaspoon sugar
2 cups whipped cream

DIRECTIONS FOR CAKE
Preheat the oven to 350 degrees F.
Grease and flour a 9 inch round baking pan.
In a large bowl, mix flour, sugar, baking powder, and salt.
In a bowl, whisk egg, buttermilk, melted butter, lemon zest, lemon juice, and vanilla, then add to the dry ingredients.
Stir mixture until just moistened.
Fold in 1 cup of strawberries.
Pour into the prepared pan.
Bake for 20-25 minutes (or until toothpick comes out clean).
Cool 15 minutes.
Remove from pan.

DIRECTIONS FOR TOPPING
Toss berries with the lemon juice and sugar.
Spread whipped cream over the top.
Top with the berries!

Easy Everything-Brownies

INGREDIENTS
1 box fudge brownie mix
2 eggs
1 stick butter, and
3 tablespoons water
¾ cup dark chocolate chips
¼ cup cookie and cream cookies, broken into pieces
¼ cup mini pretzels, broken into pieces
7-9 peanut butter cups, chopped

DIRECTIONS
Preheat the oven to 350 degrees F.
Spray an 8 X 8 inch baking dish with nonstick baking spray.
In a large bowl, mix together brownie mix, eggs, 1 stick softened butter, and water. Pour the batter into the prepared pan.
Bake for 50 minutes or until a toothpick inserted into the center comes out clean. Cool completely.
Using a microwave safe bowl, microwave the chocolate chips and the 6 tablespoons butter until melted. Stir until the mixture is smooth and spread over the brownies.
Top with the cookies, pretzels, and peanut butter cups.
Put into the refrigerator until the topping sets.
Slice into squares.

Sugar Cookies

INGREDIENTS
2½ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups granulated sugar
2 large eggs
1½ teaspoons vanilla

DIRECTIONS
Preheat the oven to 350 degrees F.
In a medium bowl, mix flour, baking powder, and salt.
Using an electric mixer, beat butter and sugar on medium-high speed until fluffy, about 3 minutes.
One at time, beat in the eggs, and then add the vanilla.
Reduce speed to low, gradually add in flour moisture, mixing until just combined.
Drop hearty tablespoons of dough onto the baking sheet, space them 2 inches apart.
Bake until cookies are golden, about 13-15 minutes, rotate the baking sheet hallway through the baking.
Cool for 5 minutes on baking sheet, then move to wire rack to cool completely.
Store in container for up to 5 days.

Raspberry Cooler Cake

INGREDIENTS
26 graham crackers, crushed
½ cup butter
¼ cup packed brown sugar
1 6-ounce package of raspberry flavored Jello ® mix
1 cup boiling water
15 ounces frozen raspberries
22 large marshmallows
⅓ cup milk
1 cup heavy whipping cream, whipped

DIRECTIONS
Preheat the oven to 350 degrees F.
Mix graham crackers, butter, and brown sugar until combined. Set aside ¼ cup of the mixture for a topping. Press the remainder of the mixture into a 9 X 13 inch pan.
Bake for 10 minutes; let cool.
Dissolve the raspberry gelatin in the boiling water and add in the frozen raspberries, stir until melted. Chill until partially set. Spread on the graham cracker base.
Melt the marshmallows together with the milk. When cooled, fold in the whipped cream and then spread over the top of the raspberry mixture.
Sprinkle with the graham cracker topping.
Chill for about 3-4 hours before serving.

Enjoy!