Household Mag.

Between Two Kitchens #5

Food + DrinkHailey AndresenComment

Triple berry sundae

1/2 stick butter
1 T brown sugar
2-3 cups berries, I used blueberry, blackberry and strawberry
3 T Chambord raspberry liqueur
Vanilla ice cream

Melt butter and sugar in sauce pan over medium heat. Careful not to cook too long or too hot as it will caramelize. Add berries, harder berries first (blueberry) and softer last (raspberry). Bring just to a boil and add the liqueur. Cook for 5 minutes or so, you want the berries to be tender. Turn off heat. Scoop your ice cream and pour hot berry sauce over ice cream & enjoy!

Recipes provided by Punch&Pastry. 

Orange poppyseed pound cake

1 1/2 c sugar
1 c butter
2 c flour
1 t baking powder
3 eggs
1/2 c milk
1 t vanilla
2 T poppyseed
Zest of 1 Orange

1 cup powdered sugar
Juice of 1/2 orange

Measure dry ingredients and set aside. Mix milk and vanilla, set aside. Cream your butter and sugar for about 2 minutes, scrape bowl. Add zest and mix. Add eggs one at a time, scraping the sides of the bowl after each addition. Mix in the dry ingredients and be careful not to over mix here. Scrape the sides, with the mixer on low, in a steady stream add the vanilla milk mixture. Scrape the bowl one final time to ensure all batter is mixed. Pour into prepared baking loaf pan, muffin tin, or whatever you want! I used a loaf pan & baked at 350 for about 65-70 minutes, or until tester comes out clean. Once cooled, top with glaze, you may need more sugar for desired consistency.