Gardening, Cooking and Decorating on the Prairie of Kansas

Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Tuesday, November 28, 2017

Celebrating Birthdays

Today, we celebrated Joyce and Sally's Birthdays
With lunch

in Lamar, Missouri
(famous for being Harry Truman's birthplace)
At a place called Cap's Cabin
It's recently moved from a teeny cabin
(hence the name)
to a bigger space in downtown Lamar
It was full on a Tuesday lunch

Lamar is about 40 miles from home
Cap's Cabin is  famous for . .  .

Fish and chips
(the best I've had outside of England)
I favor the flounder
It's served with Midwestern coleslaw and hush puppies

After, we came back to Linderhof
to celebrate birthdays

In the dining room
With the Aynsley Pembroke
And the lace tablecloth
Coffee and cake
Birthday cake
Without candles!

The cake is an Italian Cassata cake
Simple and easy to make

 A make ahead cake
I like those

All set for when we come back from Lamar

Slices of Birthday Cassata 
with freshly brewed coffee
And presents (a dozen cranberry pecan rugalach) and cards!


2 c. Ricotta cheese
1/4 c. sugar
2 T. liqueur (sherry, brandy, Amaretto, I used Maraschino liqueur)
1/4 c. finely chopped candied cherries
1/4 c. mini semi sweet chocolate chips
1 pound cake (I used Sara Lee frozen)


1 c. mini semi sweet chocolate chips
1 t. instant coffee dissolved in 1/4 c. boiling water
6 T. unsalted butter, cut into 8 pieces, chilled
sliced almonds for garnish

Combine ricotta, sugar, liqueur and mix until silky.    Fold in candied cherries and 1/4 c. semi sweet chocolate chips.    Set aside.

Cut pound cake in half horizontally using sharp serrated knife.    Cut each half again horizontally.    Place pound cake on serving platter.    Spread 1/4 ricotta mixture evenly over cake.    Repeat procedure twice.    Top with remaining cake layer; press lightly to compact layers.    Cover with plastic wrap; chill at least 2 hours.

Meanwhile heat 1 c. chocolate chips and coffee in top of double boiler over hot, not boiling water.     Stir constantly until chocolate is melted.    Add butter pieces, one by one, stirring constantly, until all butter is added and melted.    Remove from heat; let cool to spreading consistency, about 2 hours.    Spread top and sides of cake with chocolate frosting.    I garnished the cake with sliced almonds on top.


Curtains in My Tree said...

That sounds like a place my tea friends and I would like to visit some day on a day trip

Thickethouse.wordpress said...

You and your friends certainly know how to celebrate! Thank you for the recipe!