Raspberry Orange Trifle- recipe by Ina Garten. Serves 6 to 8. I have such wonderful memories of this dessert. My mom would make a version of this for us kids using store- bought cake, custard from a box of Brown & Polson custard-mix, fresh fruits and fresh cream on top. Over the weekend, I made this terrific dessert for my family who were visiting us from New York – time to relive some very happy memories! INGREDIENTS: 1 orange pound cake, recipe follows 1 cup good raspberry jam 2 half-pints fresh raspberries orange cream, recipe follows 1 cup (1/2 pint) cold heavy cream 2 tablespoons sugar 1/2 teaspoon pure vanilla extract Assembling the trifle: Cut the pound cake into 9 (3/4 . . . CLICK TO READ MORE
Orange Chocolate Chunk Cake -recipe by Ina Garten . Makes one 10-inch Bundt Cake. This is one of the first recipes I had posted on my blog. Unfortunately I lost the post because of my little knowledge about computers. I hit the forbidden red button while trying to update my blog and lost the entire theme and layout. I immediately called Maria, who is responsible for the layout of this blog. Maria who has a beautiful blog http://mommymelee.com/ fixed it for me within 24 hours. She was kind, professional and super quick in restoring the oringinal laylout of the blog. So I am re-posting this recipe because I didn’t do full justice to it the last time I posted it. This is . . . CLICK TO READ MORE
Red Berry Trifle- Recipe by Ina Garten, taken from food network I made Berry Trifle for my daughter’s birthday last month. It was a very quiet affair celebrated with close friends. Since I had already made Ina’s raspberry orange trifle in the past (which is superb!), I decided to make red berry trifle instead. Trifle is an English dessert which consists of layers of cake, custard , fruit and topped with whipped cream. I remember my mom making this as a dessert for parties. She would buy the cake and make the custard from a “Brown and Polson” box and then layer it with fruit and fresh whipped cream. In the past I have layered the trifle in a big . . . CLICK TO READ MORE
Strawberry Country Cake- recipe by Ina Garten I baked this cake for our very close friend’s daughter’s birthday who’d just turned 7. She loves strawberries and had no idea I was making this for her. When she saw the cake, the delight and excitement in her eyes just made me feel on top of the world. It’s a super easy cake that will “wow” the youngest to the oldest guest. INGREDIENTS: 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 2 cups sugar 4 extra-large eggs, at room temperature 3/4 cup sour cream, at room temperature 1/2 teaspoon grated lemon zest 1/2 teaspoon grated orange zest 1/2 teaspoon pure vanilla extract 2 cups all-purpose flour 1/4 cup cornstarch 1/2 teaspoon . . . CLICK TO READ MORE
Pear Tatin- recipe by Ina Garten. Serves 6. I baked this cake for a friend’s wedding anniversary. It looks gorgeous and tastes amazing. I have baked it using plums, pears and apples. I can’t really say which one is my favorite because they all taste great! While baking this cake, you need to really keep an eye on the caramelisation of the sugar, it burns really quickly. Ingredients: 6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus extra for greasing the dish 1 1/4 pears, peeled and slices into 12 pieces 1 3/4 cups granulated sugar, divided 2 extra-large eggs, at room temperature 1/3 cup sour cream 1/2 teaspoon grated lemon zest 1/2 teaspoon pure vanilla extract 1 cup . . . CLICK TO READ MORE
Lemon yogurt cake…Makes 1 loaf, recipe by Ina Garten This cake was a big hit at my pre-schooler’s “Teacher Appreciation” week. Since it was such a hit, I baked it again for my book club meeting over tea. This time I served it with Ina’s blueberry sauce. Lemon cake is a refreshing anytime treat – satisfaction guaranteed! One note – whatever you do, do not skip the glaze! INGREDIENTS: 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon kosher salt 1 cup plain whole-milk yogurt 1 1/3 cups sugar, divided 3 extra-large eggs 2 teaspoons grated lemon zest (2 lemons) 1/2 teaspoon pure vanilla extract 1/2 cup vegetable oil 1/3 cup freshly squeezed lemon juice For the glaze 1 . . . CLICK TO READ MORE
Honey Vanilla Pound Cake – recipe by Ina Garten. Makes one 8 inch loafI am always looking for reasons to bake. Bake to say thank you, as a hostess gift or party favors. I baked this cake for a friend who had invited us over for dinner. I made a little basket with this cake, Ina’s fresh raspberry sauce, fresh raspberries, raspberry zinger tea and honey. INGREDIENTS: 1/2 pound (2 sticks) unsalted butter, at cool room temperature 1 1/4 cups sugar 4 extra-large eggs, at room temperature 2 tablespoons honey 2 teaspoons pure vanilla extract 1 teaspoon grated lemon zest 2 cups sifted cake flour 1 teaspoon kosher salt 1/2 teaspoon baking powder Method:Preheat the oven to 350 degrees. Grease . . . CLICK TO READ MORE
Old- fashioned banana cake -Recipe by Ina GartenWhen I first read this recipe from Ina’s new book ‘How easy is that?’ I was reluctant to make it because I thought it’s so boring, another banana cake recipe. I was so wrong. Should have known better, it’s an Ina Garten recipe. This old fashioned favorite gets a new twist from the orange zest, really bringing out the flavor of the bananas. This is a soft, moist cake which is bursting with bananas, yet not overly sweet. The cake stays well for 2 to 3 days at room temperature. This cake freezes well too for the unexpected guests. Make sure the bananas have plenty of black spots on their skin and are . . . CLICK TO READ MORE
Mixed Berry Cheesecake-Ina Garten Recipe. Serves 12 to 15. Few desserts impress as completely as this one does. It has everything – dazzling colors, loads of flavors blended perfectly together and soft, creamy cheesecake texture! I first baked Mixed Berry Cheesecake for a close friend’s fortieth birthday (to help him forget perhaps!). With fresh berries and just a hint of lemon zest for depth of flavor, a mixed berry cheesecake is real treat. I hope you enjoy it as much as we did. [Quick side story: Initially, my friends had a difficult time believing that the cheesecake was home prepared. Fortunately for me, the bottom plate of the springform pan was still attached to it – so I was able . . . CLICK TO READ MORE
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 Hi, I'm Asmita and Welcome to Compulsive Foodie!
I hope you enjoy my blog of tried and tested Indian and World recipes!
Most of these recipes have been in my family for decades. They are as much fun to prepare as they are to eat! Connect with Compulsive Foodie
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