Who Dey Cheese Ball

 

Who-Dey Cheese Ball-Karri Perry

16 ounces cream cheese (2 bricks)

1/2 cup sour cream

2 green onions chopped

1 teaspoon Worcestershire 

1 teaspoon hot sauce

1 1/2 cup shredded sharp cheddar cheese

1/2 tsp garlic powder 

1/4 tsp salt

1/2 tsp pepper 

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For coating the Cheeseball:

1 Tablespoon Everything Bagel Seasoning

2 tsp poppyseeds

1/4 Cup reserved shredded  cheddar

Whip softened cream cheese for 30 seconds, add sour cream, hot sauce and Worcestershire sauce-mix to combine. Fold in the spices, onion and cheese.

Create 1 large or two medium sized cheese balls.

Place cheese mixture onto a medium piece of plastic wrap. Bring the edges of the wrap together and form a ball. Refrigerate for an hour or longer to firm it up.

Place the chilled rounded cheeseball on a plate, sprinkle with the shredded cheese and Everything Bagel seasoning. Roll the cheeseball in the spices and cheese to cover all sides.  Serve or cover with plastic wrap and refrigerate until ready to use. The flavors build and develop the longer it’s refrigerated.

Serve with crackers and fresh vegetables.

Feel free to add ingredients or omit others… make it your own.  

Fun adds:

Cooked Bacon

Toasted chopped nuts

Rosemary 

Dried cranberries/goat cheese

Smoked cheeses

Dill

Pimentos-drained

Welcome to the Jungle Dessert Dip

“Welcome To The Jungle” Dessert Dip-Karri Perry

1  8-ounce cream cheese brick softened

3 cups store-bought whipped topping

1 small box instant vanilla pudding 

1 Tablespoon (plus extra for the top)-orange and black sprinkles

((1-4 Tbs cream or milk to thin dip if necessary))

With a mixer, whip the softened cream cheese for 30 seconds. Add in the whipped topping, and pudding mix.  Mix on low for an additional 30 seconds or until combined. Fold in the 1 Tbs of sprinkles. Thin with milk or cream if needed.

Place dip in a small serving bowl-refrigerate for 1-3 

hours. 

Top with extra sprinkles. Serve with animal cracker cookies.

Coconut Queen Cake

A Kentucky State Fair Prize-Winning Cake!!   What a thrill to compete with some of the country’s best bakers.  The “Your Favorite” class is a coveted prize that is revered throughout the Commonwealth of Kentucky… I feel so grateful to have won a third place ribbon… and this cake is a fabulous cake.  She’s won first-place, and Best-of-Show in years past.

Photo Credit: Courier Journal-Scott Utterback

Photo Credit: Courier Journal-Scott Utterback

Photo Credit: Courier Journal-Scott Utterback

Photo Credit: Courier Journal-Scott Utterback

Here we are seeing the results in-person… and a photo from this cakes first big win.

2023 Kentucky State Fair: 3rd Place Your Favorite Cake Class:

Coconut Queen Cake Recipe 

Karri Perry-Blue Ribbon Favorites

*Be sure to purchase coconut cream and cream of coconut— two different products with similar names!! I shared the brands I used… both need to be well-stirred before using.  Enjoy.

Filling-make ahead

1 14-ounce can Coconut Cream  (1.5 cups) (I used Thai Brand)

3 1/2 cups heavy whipping cream

3 cups granulated sugar

3 sticks unsalted butter (24 Tablespoons)

6 cups shredded coconut

2 tsp vanilla

1 Tbs cornstarch 

In a large heavy-bottomed sauce pan, add sugar, 1 Tbs cornstarch, butter, and coconut cream and heavy cream.  Over medium heat, while stirring constantly, allow butter to melt, sugar to dissolve.  Bring to a boil. Let boil for 1 minute.  Add the coconut, and stir in vanilla.  Cool mixture in a casserole dish-then refrigerate for 12 hours to overnight.

To create filling when making cake-place mixture in a stand mixer with whisk attachment. Whisk for 5-10 minutes on medium-high. Mixture will fluff up and lighten.

Coconut Cakes 

5 large eggs separated

1/4 tsp cream of tartar

1 3/4 cups sugar

1/2 cup cream of coconut (stirred well)(Coco Lopez brand 15-ounce can)

8 Tbs unsalted butter

2 1/4 cups all purpose flour

1 cup buttermilk

1/2 tsp baking soda

1 tsp salt

1 tsp baking powder 

1 tsp vanilla

1 tsp coconut extract

1 cup shredded flaked coconut.

In a mixing bowl-add 5 egg whites and cream of tartar. Beat to stiff peaks (about 4-7 minutes) Set aside.

In a second mixing bowl, add butter and sugar, cream together. Add 1/2 cup cream of coconut, mix to combine.  Add egg yolks, adding one at a time.  Add the extracts and baking power, soda and salt.  Add the flour and buttermilk one third at a time -alternating between each.

Fold in the whipped egg whites to lighten the batter. Fold in the coconut.

Divide batter equally between 3 prepared 9-inch cake pans.  (Prepare with non-stick spray and parchment rounds) Bake on the middle rack of preheated 350 degree for 30 minutes or until set. Cakes will be done when lightly golden on top and toothpick comes out cleanly.

When cakes are done-remove from pans quickly. (*these are sticky-edged cakes-so be sure not to leave them in the pans longer than 5 minutes after they are baked-remove cakes from pans while the cakes are still very warm—and loosen with a paring knife for easy removal)

Use a paring knife to loosen edges before inverting onto a cooling rack.  Remove parchment. Allow cakes to cool before frosting the cake.

Coconut Frosting:

24 Tbs softened unsalted butter

1/2 cup Coco Lopez brand Cream of Coconut

1 tsp coconut extract

4-5 cups confectioner’s sugar

1/4 tsp salt

Mix butter and cream de coconut together until smooth. Add sugar, whip until fluffy. Add salt and extract.

To assemble cake:

Place one cooled cake onto a platter or cake round.

Add 3/4 cup frosting, followed by prepared coconut filling-spreading to one inch from cake edge. Add second cake, and repeat. Cover the cake with remaining frosting.

Optional: Make a chocolate ganache to serve as a side: 1 cup coconut cream warmed. 1 cup dark chocolate chips.  Melt chocolate in the warmed coconut milk. Stir until shiny and smooth. Cool chocolate ganache before serving.

Optional: Shredded coconut-toasted or not, can be added to sides and top of cake for garnish

Wild Blueberry Crumble Pie

Wild Blueberry Crumble Pie

Karri Perry, Blue Ribbon Favorites 

Baking temp: 375

Time: 60 minutes

Yields: 9-inch pie

Pie Dough

2 cups all purpose flour

2 Tbsp sugar

1 tsp salt

4 Tbsp Crisco shortening -either butter flavor or original is fine

8 Tbsp (1 stick) unsalted butter

¼-1/2 cup-cold water-only using enough water to create a dough

Crumble Topping

¼ cup granulated sugar

¼ cup brown sugar

6 Tablespoons softened butter

3/4 cup all purpose flour

1/2 cup quick cook oats

1/2 teaspoon salt

1/2 teaspoon vanilla extract

1 Tablespoon honey

Mix well, using a fork and a small bowl.  (Crumb topping when combined should resemble coarse sand, with pea-sized butter bits)

Filling

4-5 cups frozen wild blueberries found in the frozen foods section-I like Wyman’s brand (in a blue bag-found at our Kroger store) 

1/8  teaspoon salt

1 cup granulated sugar

¼ cup arrowroot + 2 Tablespoons 

1/2 teaspoon cinnamon 

1/4 teaspoon nutmeg

1 teaspoon lemon zest

1 Tablespoon fresh lemon juice

Step 1: Mix together flour, sugar and salt, set aside.  Make pie dough by cutting in (using a pastry blender or food processor) butter, and shortening  into the flour, sugar and salt.  Add liquid a little at a time…using only a few Tablespoons at a time until dough forms. Once dough comes together, shape into 2 equal disks and let rest, covered tightly, at least one hour in the refrigerator.

Step 2: Roll out 1 dough round to ¼ inch thick, fill pie plate.  Set aside in refrigerator.

Step 3: Mix together the sugar, arrowroot, zest, nutmeg and cinnamon and set aside.  

Step 4: Make the crumb topping.  With a fork or pastry blender, mix together the softened butter, flour, oats, sugars, salt, vanilla and honey.  Mix until crumbly- set aside.

Step 5: Cover the blueberries with the arrowroot/sugar/spice mix, add the lemon juice.   Fill pie shell with the coated berries.  

Step 6: Top the blueberry mixture with the prepared crumb topping.  Sprinkle evenly over the berries.

Add dough cut-outs in decorative shapes to the top of the pie if desired, OR apply a full top crust, being sure to vent the pie by making  4-5 slits in the pie dough.

Step 7: Bake in preheated 375-degree oven, on the lowest rackfor 60 minutes or until the filling is bubbling in the center and the crust is golden.  Allow to cool before serving.