Try Jody Victor’s Sugar-Free Blueberry Coffee Cake

Sugar-Free Blueberry Coffee Cake

INGREDIENTS
3/4 cup butter, melted and cooled
1 cup milk
3 eggs
1 teaspoon vanilla extract
1 1/2 cups granular sucrolose sweetener (eg. SplendaT)
2 teaspoons baking powder
3 cups all-purpose flour
1 3/4 cups fresh or frozen blueberries
1 1/2 cups malitol brown sugar substitute
3/4 cup flour
2 teaspoons ground cinnamon
1/2 cup butter, softened

DIRECTIONS

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, stir together the melted butter, milk, eggs, vanilla and 1 1/2 cups sugar substitute. Combine 3 cups of flour and baking powder; stir into the wet ingredients until just blended. Fold in the blueberries. Spread evenly in the prepared pan.
  3. In a small bowl, stir together the brown sugar substitute, 3/4 cup of flour, and cinnamon. Stir in the softened butter with a fork until the mixture is crumbly. Sprinkle over the top of the cake.
  4. Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean.

This cake is best served warm.

“Coffee Ice Cream!”, Says Jody Victor

If you love coffee ice cream but don’t want the caffeine, try the decaf version of this recipe! YUM!

Best Coffee Ice Cream

1 1/2 cups whole milk
3/4 cup sugar
1 1/2 cups whole coffee beans (decaf unless you want the caffeine in your ice cream)
Pinch of salt
1 1/2 cups heavy cream
5 large eggs
1/4 teaspoon vanilla extract
1/4 teaspoon finely ground coffee (press grinds through a fine mesh sieve)

  1. Heat the milk, sugar, whole coffee beans, salt, and 1/2 cup of the cream in a medium saucepan until it is quite warm and steamy, but not boiling. Once the mixture is warm, cover, remove from the heat, and let steep at room temperature for 1 hour.
  2. Pour the remaining 1 cup of cream into a medium size metal bowl, set on ice over a larger bowl. Set a mesh strainer on top of the bowls. Set aside.
  3. Reheat the milk and coffee mixture, on medium heat, until again hot and steamy (not boiling!). In a separate bowl, whisk the egg yolks together. Slowly pour the heated milk and coffee mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm milk, but not cooked by it. Scrape the warmed egg yolks back into the saucepan.
  4. Stir the mixture constantly over medium heat with a heatproof, flat-bottomed spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes.
  5. Pour the custard through the strainer and stir it into the cream. Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible. Then discard the beans. Mix in the vanilla and finely ground coffee, and stir until cool.
  6. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.

Makes one quart.

Jody Victor Shares English Scone Recipe

Easy to make English Tea Scones

Ingredients

2-1/2 cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
¼ teaspoon salt
1/3 cup butter or margarine, cut into pieces
¾ cup whipping cream
2 beaten eggs
½ cup dried currants or snipped raisins
Milk
Sugar

Directions

  1. In a medium mixing bowl stir together flour, 2 tablespoons sugar, baking powder, and salt. Using a pastry blender, cut in butter or margarine until mixture resembles coarse crumbs. Make a well in center of dry mixture. Add whipping cream, eggs, and currants or raisins all at once. Using a fork, stir just until moistened.
  2. Turn dough out onto a lightly floured surface. Quickly knead cough by folding and pressing dough gently for 10 to 12 strokes or until cough is nearly smooth. Pat or lightly roll dough into an 8-inch square. Cut dough into 16 squares.
  3. Place scones 1 inch apart on an ungreased baking sheet. Brush scones with milk and sprinkle with sugar. Bake in a 400 degree F. oven for 12 to 14 minutes or until golden. Remove scones from baking sheet and serve warm. Makes 16.

Make-Ahead Tip: Cool and place scones in freezer container or bag. Freeze up to 1 month. Reheat foil-wrapped scones in a 300 degree F. oven for 20 to 25 minutes for frozen scones or until thawed and heated.

Jody Victor Loves Coffeecake

Savor the aroma of this wonderful Cheesecake Coffee Cake Recipe. Jody Victor loves the flavor of cheesecake with his coffee.

Cheesecake Coffee Cake recipe

3 cups biscuit mix
1/4 cup granulated sugar
1/2 cup milk
1/4 cup butter or margarine, melted
8 ounces cream cheese, softened
2 eggs
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 cup strawberry preserves

Combine biscuit mix, 1/4 cup granulated sugar, milk and butter. Stir vigorously 30 seconds. Turn dough out onto a lightly floured surface. Knead 4 or 5 times. Pat evenly into the bottom and up the sides of an ungreased 9-inch round cake pan; set aside.

Combine cream cheese, eggs, 1/2 cup granulated sugar and vanilla extract. Beat at medium speed of electric mixer until smooth. Pour over dough. Bake at 350 degrees F for 30 to 35 minutes. Remove from oven; let stand for 10 minutes. Spread preserves over top.

Serve warm.

Enjoy Jody Victor’s Low-Cal Latte Recipe

Here is a great low cal latte recipe. Enjoy!

Ingredients:

1-1/4 cups regular grind espresso or other dark roast coffee
1 cinnamon stick, broken into pieces
6 cups water
2-1/2 teaspoons EQUAL® FOR RECIPES or SPLENDA
2-1/2 cups skim milk
Ground cinnamon or nutmeg

Instructions:

Place espresso and cinnamon stick in filter basket of drip coffee pot; brew coffee with water. Stir sugar into coffee; pour into 8 mugs or cups.

Heat milk in small saucepan until steaming. Blend half of milk in blender at high speed until foamy, about 15 seconds; pour milk into 4 mugs of coffee, spooning foam on top. Repeat with remaining milk and coffee. Sprinkle with cinnamon or nutmeg before serving.

Yield: 8 servings