So...this is what was in my cookie baskets, I'll post a pic of them when i find it.
Chocolate biscotti with choc chips
Cranberry Almond biscotti (made with all brown sugar and TONS of almonds, truly delish)
Cardamom, nutmeg, vanilla biscotti
Brownsugar,choc chip, pecan biscotti
Chocolate crinkles dusted with candy cane dust
peanut butter fudge with choc on top (not great, didn't cook long enough)
Also this weekend, I made dinner for my inlaws and parents consisting of roasted chicken, mashed taters, squash, rolls and punkin pie
Oh you might like my punkin pie recipe. Everyone seems to enjoy it
Take one can of punkin filling
and one can sweetened condensed milk
add a couple of tablespoons molasses
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg and cloves
2 eggs? I'll have to double check that. Mix all together and bake at 425 for 15 minutes then 350 for 40 minutes, voila!
OK for xmas morning I made FANTASTIC cinnamon rolls. I've never had them come out so well before. They are from Joy of Cooking
Combine
1 tsp yeast
2 tsp sugar
2 tbsp warm water
Permit theset ingredients to stand until dissolved, about 10 minutes.
Scald
1 cup milk (I use whole)
Add and stir until melted
7 tbsp lard (I used 1/2 shortening and 1/2 butter)
Allow milk to cool. Combine and beat well
7 tbsp sugar
3 beat4en eggs
1 tsp salt
Stir into the cooled milk mixture and allow to cool to 85. Stir into the yeast mixture and add
4 1/2 cups all purpose flour
Beat the dough about 5 minutes. Place in a covered bowl in the fridge overnight (or allow to double at room temperature)
Divide dough into 3 parts. Roll each into a rectangle 1/4 inch thick and generously brush with butter and sprinkle with cinnamon sugar. Roll up rectangle and slice into 1 1/5 inch thick rolls
Bakes in greased baking pan. The recipe says 425 for 18 minutes, but if you have them packed together this doesn't seem to work very well. So if they are all packed into a pan you might want to try 375 for 25-30 minutes.
Good luck
Oh, if you want to glaze them.....
Combine 2 tbsp REAL butter with 1 cup conf sugar and 1/2 tsp vanilla. Mix as much as possible then add cream or whole milk a couple of drops at a time until you have the consistency you desire.
Serve these to your mother in law. She'll be really impressed.
Tuesday, December 26, 2006
Tuesday, December 12, 2006
Chocolate Crinkle Cookies
It wouldn't be christmas without them. These are SO good and chocolat-ly - a little piece of heaven coated with confectioner's sugar. Amy and I invoked the spirit of Aunt Gertrude and it REALLY worked. You might want to do that too if you're making these. If your unsure of the baking time, err on the side of slightly underdone.
Chocolate Crinkle Cookies
1/2 cup vegetable oil
4 oz unsweetened chocolate, melted
2 1/3 cups granulated sugar
4 large eggs
3 1/2 cups flour
2 1/4 tsp baking powder
1 1/2 tsp vanilla
1 cup walnuts
1 cup cholate bits
1 cup confectioners sugar to roll balls in
Preheat oven to 350
Mix together all ingredients except confectioners sugar. Chill at least 1 hour. Roll into 1" balls and coat thoroughly with confectioners sugar. Place 2" apart on baking sheet and bake 15 minutes.
**Note: I usually use a little mint OR mint chocolate chips when I make them. You don't want to go everboard with the mint, but it does add an extra dimension to the flavor. I don't usually put nuts in.
Chocolate Crinkle Cookies
1/2 cup vegetable oil
4 oz unsweetened chocolate, melted
2 1/3 cups granulated sugar
4 large eggs
3 1/2 cups flour
2 1/4 tsp baking powder
1 1/2 tsp vanilla
1 cup walnuts
1 cup cholate bits
1 cup confectioners sugar to roll balls in
Preheat oven to 350
Mix together all ingredients except confectioners sugar. Chill at least 1 hour. Roll into 1" balls and coat thoroughly with confectioners sugar. Place 2" apart on baking sheet and bake 15 minutes.
**Note: I usually use a little mint OR mint chocolate chips when I make them. You don't want to go everboard with the mint, but it does add an extra dimension to the flavor. I don't usually put nuts in.
Basic Sugar Cookies
Martha Stewart's recipe from Everyday foods:
Basic Sugar Cookies
Makes 32; Prep time: 90 minutes; Total time: 2 hours
Use flour on utensils to keep dough from sticking: Dip the cookie cutters, and dust the spatula before transferring uncooked dough to a sheet. Rolling dough between two sheets of floured parchment will keep it from sticking to the rolling pin. You can store cookies in airtight containers at room temperature, up to 1 week.
2 cups all-purpose flour, plus more for rolling
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Assorted candies, sprinkles, or colored sugars, for decorating (optional)
1. In large bowl, whisk flour, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic; freeze until firm, at least 20 minutes, or place in a resealable plastic bag, and freeze up to 3 months (thaw in refrigerator overnight).
2. Preheat oven to 325°. Line baking sheets with parchment. Remove one dough disk; let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting dough with flour as needed. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.) Reroll scraps; cut shapes. Repeat with remaining dough.
3. Bake, rotating halfway through, until edges are golden, 10 to 18 minutes (depending on size). Cool completely on wire racks. To ice cookies, spread with the back of a spoon. Let the icing harden, about 20 minutes. Decorate as desired.
Note: To make icing, sift 1 1/2 cups confectioners' sugar into a small bowl. Whisk in 3 to 4 tablespoons milk, water, or lemon juice, 1 tablespoon at a time, until smooth and thick enough to coat the back of a spoon. If too thin, whisk in more sugar; if too thick, add more liquid.
**Another note: I prefer a little nutmeg in these, but that's just me.
Basic Sugar Cookies
Makes 32; Prep time: 90 minutes; Total time: 2 hours
Use flour on utensils to keep dough from sticking: Dip the cookie cutters, and dust the spatula before transferring uncooked dough to a sheet. Rolling dough between two sheets of floured parchment will keep it from sticking to the rolling pin. You can store cookies in airtight containers at room temperature, up to 1 week.
2 cups all-purpose flour, plus more for rolling
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Assorted candies, sprinkles, or colored sugars, for decorating (optional)
1. In large bowl, whisk flour, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic; freeze until firm, at least 20 minutes, or place in a resealable plastic bag, and freeze up to 3 months (thaw in refrigerator overnight).
2. Preheat oven to 325°. Line baking sheets with parchment. Remove one dough disk; let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting dough with flour as needed. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.) Reroll scraps; cut shapes. Repeat with remaining dough.
3. Bake, rotating halfway through, until edges are golden, 10 to 18 minutes (depending on size). Cool completely on wire racks. To ice cookies, spread with the back of a spoon. Let the icing harden, about 20 minutes. Decorate as desired.
Note: To make icing, sift 1 1/2 cups confectioners' sugar into a small bowl. Whisk in 3 to 4 tablespoons milk, water, or lemon juice, 1 tablespoon at a time, until smooth and thick enough to coat the back of a spoon. If too thin, whisk in more sugar; if too thick, add more liquid.
**Another note: I prefer a little nutmeg in these, but that's just me.
Wednesday, December 06, 2006
Holiday Baking
My holiday boxes this year will consist mainly of biscotti. Here is my basic recipe:
3 large eggs
1 teaspoon (5 grams) pure vanilla extract
2 cups (280 grams) all-purpose flour
3/4 cup (150 grams) granulated white sugar
1 teaspoon baking powder
1/4 teaspoon salt
To that, add 1 to 1/5 cups of extras
Bake at 350 for about 20 minutes, let cool 10 minutes, slice, bake again 8-12 minutes depending on how cruncy you like them.
So far I have made cappuchino pecan chip
3 large eggs
1 teaspoon (5 grams) pure vanilla extract
2 cups (280 grams) all-purpose flour
3/4 cup (150 grams) granulated white sugar
1 teaspoon baking powder
1/4 teaspoon salt
To that, add 1 to 1/5 cups of extras
Bake at 350 for about 20 minutes, let cool 10 minutes, slice, bake again 8-12 minutes depending on how cruncy you like them.
So far I have made cappuchino pecan chip
Sunday, November 12, 2006
Saturday, November 11, 2006
a GREAT bread
This bread is crusty and chewy, it's not soft and yeasty like Suzanne's Rolls. It is REALLY tasty and great with a soup. It also makes a WONDERFUL pizza dough.
I got it from the New York times, a couple of days ago.
Recipe: No-Knead Bread
From the New York Times
Published: November 8, 2006
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising
Skip to next paragraph
Readers’ Opinions
Forum: Cooking and Recipes
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1½-pound loaf.
I got it from the New York times, a couple of days ago.
Recipe: No-Knead Bread
From the New York Times
Published: November 8, 2006
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising
Skip to next paragraph
Readers’ Opinions
Forum: Cooking and Recipes
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1½-pound loaf.
Tuesday, October 31, 2006
pumpkin cake notes
I decreased the milk and sugar by a couple of tbsp each and used 3 tbsp molasses. I think if you have pumpkin you need molasses. I baked it in a bundt pan; it easily serves 10.
Pumpkin cake
Pumpkin Cake with Brown Butter Icing
Marthastewart.com
SERVES 8 TO 10
8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
1 2/3 cups all-purpose flour, plus more for pan
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups sugar
2 large eggs
1 cup homemade Pumpkin Purée (recipe follows), or canned
1/2 cup warm (110°) milk
Brown Butter Icing (recipe follows)
Caramelized Walnut Halves (recipe follows)
1. Heat the oven to 350°. Butter a 9-by-2-inch round cake pan. Line pan with parchment, and butter the parchment. Coat pan with flour, and tap out any excess.
2. In a large bowl, sift together flour, cinnamon, nutmeg, allspice, salt, baking powder, and baking soda; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter together until light and fluffy, about 2 minutes. Add eggs, and beat until combined. Add pumpkin purée and milk; beat until combined. Add reserved flour mixture; beat on low speed until just combined.
4. Pour batter into prepared pan, and bake until a cake tester inserted into the middle comes out clean, about 55 minutes. Transfer the cake to a wire rack to cool. Let cake rest 20 minutes.
5. Unmold cake. Using an offset spatula, spread icing over top of cake, and decorate with caramelized walnut halves.
Brown Butter Icing
FROSTS 1 NINE-INCH CAKE
Browning the butter gives this icing a nutty flavor. The consistency should be thin enough to spread but not runny.
4 tablespoons unsalted butter
1 cup sifted confectioners' sugar
1 teaspoon pure vanilla extract
1 to 2 tablespoons milk
1. In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 10 minutes. Remove pan from heat, and pour butter into a bowl, leaving any burned sediment behind.
2. Add sugar, vanilla, and 1 tablespoon milk; stir until smooth. If the icing is too thick, add the remaining tablespoon milk, a little at a time, until consistency is spreadable. Let cool 5 minutes. Use immediately.
aramelized Walnut Halves
MAKES 10
1/2 cup sugar
10 well-shaped, large walnut halves
1. In a small skillet, melt sugar over medium-high heat until medium golden, about 3 minutes. Remove skillet from heat. Working quickly, drop walnut halves, one at a time, into the melted sugar. If the sugar hardens, return skillet to low heat, and stir several minutes. Using a fork, turn walnuts until they are evenly coated. Transfer walnuts to a wire rack to cool completely. Use to decorate cake.
Marthastewart.com
SERVES 8 TO 10
8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
1 2/3 cups all-purpose flour, plus more for pan
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups sugar
2 large eggs
1 cup homemade Pumpkin Purée (recipe follows), or canned
1/2 cup warm (110°) milk
Brown Butter Icing (recipe follows)
Caramelized Walnut Halves (recipe follows)
1. Heat the oven to 350°. Butter a 9-by-2-inch round cake pan. Line pan with parchment, and butter the parchment. Coat pan with flour, and tap out any excess.
2. In a large bowl, sift together flour, cinnamon, nutmeg, allspice, salt, baking powder, and baking soda; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter together until light and fluffy, about 2 minutes. Add eggs, and beat until combined. Add pumpkin purée and milk; beat until combined. Add reserved flour mixture; beat on low speed until just combined.
4. Pour batter into prepared pan, and bake until a cake tester inserted into the middle comes out clean, about 55 minutes. Transfer the cake to a wire rack to cool. Let cake rest 20 minutes.
5. Unmold cake. Using an offset spatula, spread icing over top of cake, and decorate with caramelized walnut halves.
Brown Butter Icing
FROSTS 1 NINE-INCH CAKE
Browning the butter gives this icing a nutty flavor. The consistency should be thin enough to spread but not runny.
4 tablespoons unsalted butter
1 cup sifted confectioners' sugar
1 teaspoon pure vanilla extract
1 to 2 tablespoons milk
1. In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 10 minutes. Remove pan from heat, and pour butter into a bowl, leaving any burned sediment behind.
2. Add sugar, vanilla, and 1 tablespoon milk; stir until smooth. If the icing is too thick, add the remaining tablespoon milk, a little at a time, until consistency is spreadable. Let cool 5 minutes. Use immediately.
aramelized Walnut Halves
MAKES 10
1/2 cup sugar
10 well-shaped, large walnut halves
1. In a small skillet, melt sugar over medium-high heat until medium golden, about 3 minutes. Remove skillet from heat. Working quickly, drop walnut halves, one at a time, into the melted sugar. If the sugar hardens, return skillet to low heat, and stir several minutes. Using a fork, turn walnuts until they are evenly coated. Transfer walnuts to a wire rack to cool completely. Use to decorate cake.
Chocolate marble cake
I've been baking a lot lately haven't I....
CHOCOLATE MARBLE CAKE
www.cooks.com
3/4 c. butter
2 c. sugar
6 egg whites, stiffly beaten
3 c. flour
3 tsp. baking powder
1/2 tsp. salt
3/4 c. milk
1 tsp. vanilla
3 sq. melted chocolate
4 tbsp. sugar
1/4 c. boiling water
1/4 tsp. soda
Cream butter and sugar. Add flour alternately with milk. Add vanilla. Fold in egg whites quickly and thoroughly. To melted chocolate, add sugar and boiling water. Then add soda and stir until thickened. Then divide part in half and add chocolate to one half. Bake at 375 degrees for 25 minutes.
I put a thin chocolate glaze on top
CHOCOLATE MARBLE CAKE
www.cooks.com
3/4 c. butter
2 c. sugar
6 egg whites, stiffly beaten
3 c. flour
3 tsp. baking powder
1/2 tsp. salt
3/4 c. milk
1 tsp. vanilla
3 sq. melted chocolate
4 tbsp. sugar
1/4 c. boiling water
1/4 tsp. soda
Cream butter and sugar. Add flour alternately with milk. Add vanilla. Fold in egg whites quickly and thoroughly. To melted chocolate, add sugar and boiling water. Then add soda and stir until thickened. Then divide part in half and add chocolate to one half. Bake at 375 degrees for 25 minutes.
I put a thin chocolate glaze on top
Wednesday, October 04, 2006
RK and the Frugal Gourmet's stuffed foccacia
You know it, you love it, and now you can make it yourself!!!!
Seriously, this is my all time MOST REQUESTED recipe. It's really easy too, so you should make it, it's great for a pot luck or for a crowd. I don't know if I can do this though, because I make it out of my head. Let's see....
Make enough pizza dough for 2 piazzas.... (Do you have a favorite recipe? If not, use the one previously posted. If you're making you're foccacia in two large pans you might want to double the recipe. You can always freeze any extra dough anyway, or make it into rolls.)
....then pick out your ingredients. Here are some potential combos:
Sausage, onion, bell pepper, mushroom
Chicken, spinach, mushroom
All veggie
Generally if I use onions I wilt them a little before I use them, I also brown the mushrooms if I use them.
So you take your prepared ingredients and put them in a big bowl, then add a jar or a jar and a half of your favorite prepared pasta sauce, you don't want it to be runny, but you want everything to be coated. Then add a small package of mozzarella and some Parmesan. Also add some fresh garlic and herbs if you have it.
So take your dough and make two large portions and two small ones. Make the large ones fit into your pans, I usually use 10" frying pans. They are the PERFECT container for this dish. A deep dish pie pan will work too, but whatever you use, it's better if it's larger than 2" deep. Fill the crust with your filling then take one of the small portions of dough and cover the top. Pinch together the seam and make a couple of slices in the top to let the steam out. Bake at 350 for about an hour or until golden brown. If you want to make it super pretty, brush with olive oil and sprinkle with herbs during the last 15 minutes of cooking.
Seriously, this is my all time MOST REQUESTED recipe. It's really easy too, so you should make it, it's great for a pot luck or for a crowd. I don't know if I can do this though, because I make it out of my head. Let's see....
Make enough pizza dough for 2 piazzas.... (Do you have a favorite recipe? If not, use the one previously posted. If you're making you're foccacia in two large pans you might want to double the recipe. You can always freeze any extra dough anyway, or make it into rolls.)
....then pick out your ingredients. Here are some potential combos:
Sausage, onion, bell pepper, mushroom
Chicken, spinach, mushroom
All veggie
Generally if I use onions I wilt them a little before I use them, I also brown the mushrooms if I use them.
So you take your prepared ingredients and put them in a big bowl, then add a jar or a jar and a half of your favorite prepared pasta sauce, you don't want it to be runny, but you want everything to be coated. Then add a small package of mozzarella and some Parmesan. Also add some fresh garlic and herbs if you have it.
So take your dough and make two large portions and two small ones. Make the large ones fit into your pans, I usually use 10" frying pans. They are the PERFECT container for this dish. A deep dish pie pan will work too, but whatever you use, it's better if it's larger than 2" deep. Fill the crust with your filling then take one of the small portions of dough and cover the top. Pinch together the seam and make a couple of slices in the top to let the steam out. Bake at 350 for about an hour or until golden brown. If you want to make it super pretty, brush with olive oil and sprinkle with herbs during the last 15 minutes of cooking.
Aunt Dena's Molasses Marble Cake
This is one of those recipes you kind of want to protect, you don't want to share, but I will because I love you. I better not see Rachael Ray makin it though, unless she has me on her show!
Light Part
1/2 cup butter
2 1/2 cup flour
1 1/2 cup sugar
3/4 cup milk
1/2 tsp baking soda
1 tsp cream of tartar
4 stiffly beaten egg whites
Dark Part
1/2 cup butter
3/4 cup sugar
3/4 cup molasses
1/2 cup milk
1/2 tsp baking soda
2 cups flour
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
4 egg yolks
1 tsp vanilla
Mix each part separately, turn into a bundt pan and marble. Bake at 350 degrees for 50 minutes or until tester comes out clean. Glaze the top and prepare to be adored!
(Oh yeah, I was nice enough to tell you what I use for spices, Aunt Dena's recipe says "spice")
Light Part
1/2 cup butter
2 1/2 cup flour
1 1/2 cup sugar
3/4 cup milk
1/2 tsp baking soda
1 tsp cream of tartar
4 stiffly beaten egg whites
Dark Part
1/2 cup butter
3/4 cup sugar
3/4 cup molasses
1/2 cup milk
1/2 tsp baking soda
2 cups flour
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
4 egg yolks
1 tsp vanilla
Mix each part separately, turn into a bundt pan and marble. Bake at 350 degrees for 50 minutes or until tester comes out clean. Glaze the top and prepare to be adored!
(Oh yeah, I was nice enough to tell you what I use for spices, Aunt Dena's recipe says "spice")
whoopie pies
From the Bower's Reunion Cookbook, contributed by Alfreda Fortier
1/2 cup shortening
1 cup sugar
2 egg yolks
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
8 tsp. cocoa (RK says, "I use dutch process cocoa AND add a touch of vanilla."
1 cup milk
Cream together shortening and sugar. Mix in remaining ingredients. Bake 350° for 15 - 18 minutes.
Filling
1/2 cup shortening
2 egg whites
2 cups powdered sugar
Beat all together
*note from RK, I generally use 1/2 butter and 1/2 shortening in ANY recipe that calls for all shortening. Something about using that much shortening gives me the willies.
1/2 cup shortening
1 cup sugar
2 egg yolks
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
8 tsp. cocoa (RK says, "I use dutch process cocoa AND add a touch of vanilla."
1 cup milk
Cream together shortening and sugar. Mix in remaining ingredients. Bake 350° for 15 - 18 minutes.
Filling
1/2 cup shortening
2 egg whites
2 cups powdered sugar
Beat all together
*note from RK, I generally use 1/2 butter and 1/2 shortening in ANY recipe that calls for all shortening. Something about using that much shortening gives me the willies.
WW's Most famous Baked Beans in the Entire World I'm not Kidding, you'd DIE for them
2 cups small white beans (pea beans)
3 onions sliced
2 tsp dried mustard
1 tbsp pickle juice
1/2 tsp salt
1/2 tsp pepper
1/4 cup brown sugar
1/4 cup molasses
1/4 cup vegetable oil
Clean beans and parboil them. Then put in a covered Dutch oven with remaining ingredients and enough water to barely cover. Bake at 300 degrees for at least 6 hours, check each hour that there is liquid covering the beans. After three hours check and adjust for flavor. The last hour you might want to remove the cover to let any excess water evaporate and let them brown up a little. Oh my these are FANTASTIC!
3 onions sliced
2 tsp dried mustard
1 tbsp pickle juice
1/2 tsp salt
1/2 tsp pepper
1/4 cup brown sugar
1/4 cup molasses
1/4 cup vegetable oil
Clean beans and parboil them. Then put in a covered Dutch oven with remaining ingredients and enough water to barely cover. Bake at 300 degrees for at least 6 hours, check each hour that there is liquid covering the beans. After three hours check and adjust for flavor. The last hour you might want to remove the cover to let any excess water evaporate and let them brown up a little. Oh my these are FANTASTIC!
Beer Steamed Clams
This isn't really a recipe. It's just instructions.
Get some clams. Soak them at least 6 hours in saltwater with 2 tbsp corn meal in it (keep 'em in the fridge).
Before steaming rinse off any corn meal or grit that has accumulated on the clams.
Pour a bottle of dark beer in the bottom of a steamer and steam clams until they open. Serve with plain or garlic butter. YUM!!!
Get some clams. Soak them at least 6 hours in saltwater with 2 tbsp corn meal in it (keep 'em in the fridge).
Before steaming rinse off any corn meal or grit that has accumulated on the clams.
Pour a bottle of dark beer in the bottom of a steamer and steam clams until they open. Serve with plain or garlic butter. YUM!!!
Wednesday, September 27, 2006
Oh my ...you HAVE to make this. I'm not kidding
I'm going to post the recipe exactly as Adam posted it on Amateur Gourmet. (www.amateurgourmet.com)
Vanilla Bean Loaves (via Amanda Hesser)
When I read "Cooking For Mr. Latte" there were many recipes that I carved into my brain with the label: "To be cooked one day." One such carving was a recipe for "Vanilla Bean Loaves" adapted from Hi-Rise Bread Company in Cambridge, Massachusetts.
Everything about the recipe seemed wonderful, except the potential expense. 4 vanilla beans would be required. Unless you live in Madagascar, vanilla beans are mighty pricey. This vanilla bean loaf would have to go on the back burner.
But then I was having company over on Saturday--more playwrights to watch movies for class. And I was in Whole Foods anyway, and there were the vanilla beans. These were a bit cheaper--sold in bottles of two instead of one. How could I resist?
Should you ever feel a similar impulse, here's how to proceed. [Quoted directly from Ms. Hesser without persmission---don't sue!]
"You will need:
3 sticks unsalted butter, at room temperature.
2 1/2 cups vanilla sugar (1 split vanilla bean stirred into 1 pound of sugar; let sit for a few days)
(I let it sit for a few hours and that sufficed, I think.)
1 vanilla bean.
1 Tbs vanilla extract.
8 large eggs at room temperature.
3 cups unbleached all-purpose flour.
1 1/2 tsps baking powder.
1/2 tsp salt.
For the syrup:
1 3/4 cups sugar
2 vanilla beans, split and seeds scraped.
1. Heavily butter two 8X4X3-inch (or similarly sized) loaf pans and preheat your oven to 325 degrees F. Using a paddle attachment in your mixer, cream the butter and vanilla sugar until the mixture is pale and fluffy.
Scrape the vanilla bean and flick its seeds into the mixer, along with the vanilla extract and eggs. Beat to mix.
2. Sift the flour, baking powder and salt into a bowl. Add this to the batter and mix just until smooth--a few turns of the paddle should do it. Take the bowl off the mixer and use a spatula to scrape the bottom and fold the mixture a few times, to make sure everything is blended. Divide the batter between the buttered pans:
Bake for 30 minutes, then turn the pans around, and bake until a cake tester or skewer comes out almost clean, another 25 to 40 minutes.
3. While the loaves bake, prepare the syrup: in a small pan, dissolve the sugar in 1 cup of water over medium heat. Add the vanilla beans and stir a little so their seeds and fragrance disperse. Take the pan off the heat:
4. When the loaves are done, cool for 10 minutes on baking racks, then turn them out of their pans and set back on the racks. Place the racks over parchment paper or a baking sheet and brush generously all over--bottoms, tops, and sides--with the syrup.
Brush a couple of more times as they cool. These cakes store well. They may be wrapped and frozen, although I can't imagine not eating one of them right away."
Honestly these cakes are awesome:
Vanilla Bean Loaves (via Amanda Hesser)
When I read "Cooking For Mr. Latte" there were many recipes that I carved into my brain with the label: "To be cooked one day." One such carving was a recipe for "Vanilla Bean Loaves" adapted from Hi-Rise Bread Company in Cambridge, Massachusetts.
Everything about the recipe seemed wonderful, except the potential expense. 4 vanilla beans would be required. Unless you live in Madagascar, vanilla beans are mighty pricey. This vanilla bean loaf would have to go on the back burner.
But then I was having company over on Saturday--more playwrights to watch movies for class. And I was in Whole Foods anyway, and there were the vanilla beans. These were a bit cheaper--sold in bottles of two instead of one. How could I resist?
Should you ever feel a similar impulse, here's how to proceed. [Quoted directly from Ms. Hesser without persmission---don't sue!]
"You will need:
3 sticks unsalted butter, at room temperature.
2 1/2 cups vanilla sugar (1 split vanilla bean stirred into 1 pound of sugar; let sit for a few days)
(I let it sit for a few hours and that sufficed, I think.)
1 vanilla bean.
1 Tbs vanilla extract.
8 large eggs at room temperature.
3 cups unbleached all-purpose flour.
1 1/2 tsps baking powder.
1/2 tsp salt.
For the syrup:
1 3/4 cups sugar
2 vanilla beans, split and seeds scraped.
1. Heavily butter two 8X4X3-inch (or similarly sized) loaf pans and preheat your oven to 325 degrees F. Using a paddle attachment in your mixer, cream the butter and vanilla sugar until the mixture is pale and fluffy.
Scrape the vanilla bean and flick its seeds into the mixer, along with the vanilla extract and eggs. Beat to mix.
2. Sift the flour, baking powder and salt into a bowl. Add this to the batter and mix just until smooth--a few turns of the paddle should do it. Take the bowl off the mixer and use a spatula to scrape the bottom and fold the mixture a few times, to make sure everything is blended. Divide the batter between the buttered pans:
Bake for 30 minutes, then turn the pans around, and bake until a cake tester or skewer comes out almost clean, another 25 to 40 minutes.
3. While the loaves bake, prepare the syrup: in a small pan, dissolve the sugar in 1 cup of water over medium heat. Add the vanilla beans and stir a little so their seeds and fragrance disperse. Take the pan off the heat:
4. When the loaves are done, cool for 10 minutes on baking racks, then turn them out of their pans and set back on the racks. Place the racks over parchment paper or a baking sheet and brush generously all over--bottoms, tops, and sides--with the syrup.
Brush a couple of more times as they cool. These cakes store well. They may be wrapped and frozen, although I can't imagine not eating one of them right away."
Honestly these cakes are awesome:
This started out as a recipe on the Tony Danza Show, given by Wolfgang Puck. I think it's basically the same but I don't follow a recipe or anything, it's just in my head.
1 tbsp honey
1 cup warm water
1 tsp yeast
combine and let sit until the yeast starts getting bubbly then add....
1 tbsp olive oil
1 heaping tsp kosher salt
about 2 cups of flour (or enough to make a nice soft dough that isn't sticky)
1 mix everything in my kitchenaid mixer. You know you have enough flour because the sides of the bowl are almost clean. Knead for a few minutes then put in an oiled bowl. Cover with plastic wrap and let rise until doubled.
Use for pizza, foccacia, rolls, whatever!
1 tbsp honey
1 cup warm water
1 tsp yeast
combine and let sit until the yeast starts getting bubbly then add....
1 tbsp olive oil
1 heaping tsp kosher salt
about 2 cups of flour (or enough to make a nice soft dough that isn't sticky)
1 mix everything in my kitchenaid mixer. You know you have enough flour because the sides of the bowl are almost clean. Knead for a few minutes then put in an oiled bowl. Cover with plastic wrap and let rise until doubled.
Use for pizza, foccacia, rolls, whatever!
Sunday, September 24, 2006
Martha Stewart Living Pumpkin Pancakes
...from the October 2006 issue
Combine in a medium bowl:
1 1/4 cups all purpose flour
2 tablespoons sugar
2 tsp baking powder
1/2 tsp each, cinnamon, ground ginger and salt
1/8 tsp nutmeg
a pinch of ground cloves
In a separate bowl stir together 1 cup milk
6 tbsp pumpkin puree
2 tbsp melted butter
and egg
fold liquids into try ingredients. Melt some butter in a skillet over medium heat; our in 1/4 cup batter for each pancake. Cook about 2 minutes per side. Serve with butter and syrup. Makes 8 to 10
RK's variation: I used brown sugar instead of white, and I left out the butter. I cooked 3 at a time on a skillet!
OMG these are SO good you HAVE to make them one time, I insist. Thank you Martha, thank you, thank you, thank you!!!!
Combine in a medium bowl:
1 1/4 cups all purpose flour
2 tablespoons sugar
2 tsp baking powder
1/2 tsp each, cinnamon, ground ginger and salt
1/8 tsp nutmeg
a pinch of ground cloves
In a separate bowl stir together 1 cup milk
6 tbsp pumpkin puree
2 tbsp melted butter
and egg
fold liquids into try ingredients. Melt some butter in a skillet over medium heat; our in 1/4 cup batter for each pancake. Cook about 2 minutes per side. Serve with butter and syrup. Makes 8 to 10
RK's variation: I used brown sugar instead of white, and I left out the butter. I cooked 3 at a time on a skillet!
OMG these are SO good you HAVE to make them one time, I insist. Thank you Martha, thank you, thank you, thank you!!!!
Thursday, September 21, 2006
How to Make Biscuits, the Shorey Way
I'll try to impart as much wisdom as possible, but please keep in mind, that I have not perfected them. I generally come out with perfect results one of three times, they are edible 4 out of 5 times and occasionally I DO come out with hockey pucks.
So...this is Orlie's Method, or how much I know of it. I swear he tells me something new everytime we make them though, so it's subject to amendment.
START with a Bakewell Cream can and their recipe which is:
4 cups of flour
4 tsp. bakewell cream
1 tsp. baking soda
1 tsp. salt
1/2 cup shortening
1 1/2 cups milk
BUT there's a couple of differences in Orlie's recipe. First, add 1 tbsp of sugar (add a little more if you're making them for shortcake), then instead of all milk you want to use half milk and half water. I mix up one cup of milk and one of water because if the weather is really dry you sometimes need two cups of liquid.
SO...Preheat oven to 375. Mix and sift the dry ingredients, blend in the shortening with a pastry blender. Add 1.5 cups of the liquid all at once stir quickly with a fork. Add more liquid if required to make a nice soft dough (Orlie leaves it SLIGHTLY stickly.
Turn out on a floured board and knead 5 or 6 times. Roll or pat eo 3/4 " thick. Cut with biscuit cutter. Put a few tbsp. of vegetable oil in a bowl. Take the biscuits one at a time and tip one edge in the oil. Drag this edge along the bottom of the pan and lay your biscuit where you dragged. Repeat with all biscuits. Then put a drop of oil on the top of each biscuit. Bake for about 20 minutes until golden brown. Remove from oven and rub a little butter over the tops. Enjoy!
(I personally like to have one the next day toasted with butter and molasses)
This seems like a good recipe to make a demonstration video. I'll get Leigh on that.
So...this is Orlie's Method, or how much I know of it. I swear he tells me something new everytime we make them though, so it's subject to amendment.
START with a Bakewell Cream can and their recipe which is:
4 cups of flour
4 tsp. bakewell cream
1 tsp. baking soda
1 tsp. salt
1/2 cup shortening
1 1/2 cups milk
BUT there's a couple of differences in Orlie's recipe. First, add 1 tbsp of sugar (add a little more if you're making them for shortcake), then instead of all milk you want to use half milk and half water. I mix up one cup of milk and one of water because if the weather is really dry you sometimes need two cups of liquid.
SO...Preheat oven to 375. Mix and sift the dry ingredients, blend in the shortening with a pastry blender. Add 1.5 cups of the liquid all at once stir quickly with a fork. Add more liquid if required to make a nice soft dough (Orlie leaves it SLIGHTLY stickly.
Turn out on a floured board and knead 5 or 6 times. Roll or pat eo 3/4 " thick. Cut with biscuit cutter. Put a few tbsp. of vegetable oil in a bowl. Take the biscuits one at a time and tip one edge in the oil. Drag this edge along the bottom of the pan and lay your biscuit where you dragged. Repeat with all biscuits. Then put a drop of oil on the top of each biscuit. Bake for about 20 minutes until golden brown. Remove from oven and rub a little butter over the tops. Enjoy!
(I personally like to have one the next day toasted with butter and molasses)
This seems like a good recipe to make a demonstration video. I'll get Leigh on that.
What I cooked last weekend:
Saturday:Pumpkin Pie, for dessert for dinner on Sunday
Sunday: Special Blueberry Muffins, for the firemen
Eggs and sausage for breakfast with Leigh
Apple Pie for Don's Birthday
Roast Chicken, mashed potatoes, peas, biscuits (Don and Norma came for a visit)
Burritos with your choice of ingredients (Jerry and Jan came and had dinner with us
Sunday: Special Blueberry Muffins, for the firemen
Eggs and sausage for breakfast with Leigh
Apple Pie for Don's Birthday
Roast Chicken, mashed potatoes, peas, biscuits (Don and Norma came for a visit)
Burritos with your choice of ingredients (Jerry and Jan came and had dinner with us
Monday, September 18, 2006
Cottage Pudding with Your Choice of topping
Cottage pudding is actually a yellow cake with kind of a coarse crumb. It's a Shorey favorite! Serve with your favorite frosting.
From "Modern Cooking" by Meta Given
1 3/4 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
1/3 cup soft butter or shortening
2/3 cup sugar
1 egg
1 tsp vanilla
1 cup buttermilk (or sour milk)
Have all ingredients at room temp. Grease a 9 x 9 x 2 inch baking pan or dish. Start over 10 minutes before baking, setting to moderate (375) if using and aluminum pan or 350 if glass.
Sift flour, measure and resift 3 times with dry ingredients. Cream butter in 2 or 3 quart bowl until smooth, add sugar gradually, creaming well. Add egg and beat until smooth and fluffy. Stir in vanilla. Add flour and milk alternately, beating until smooth after each addition. Turn into buttered and floured pan and spread level. Bake 25 to 30 minutes or until golden brown not longer!!! Cool to lukewarm and serve with your favorite frosting. Try the famous Nutmeg Sauce or Fudge Frosting!!!
Nutmeg Sauce
3/4 cup granulated sugar
1 tbsp plus 1 1/2 tsp flour
1/4 tsp salt
1 cup boiling water
1 tbsp cider vinegar
1 1/2 tbsp brown sugar
2 tbsp butter
1/2 tsp fresh grated nutmeg
Blend first 3 ingredients in 1 quart saucepan. Stir boiling water in gradually to keep smooth. Add vinegar and stir and cook over moderate direct heat until thick and clear, 4 to 5 minutes. Remove from heat. Stir in brown sugar, butter and nutmeg. Serve warm.
As I told Janyce, if you're serving this to the queen you might want to put some whipped cream and fresh fruit on the side. YUMMO!!!!
If Nutmeg Sauce is too daring for you try.....
Fudge Frosting
2 squares unsweetened chocolate
2 cups sugar
1 cup milk
1/4 tsp salt
2 tbsp peanut butter
1 tsp vanilla
1-2 tbsp cream
Put chocolate, sugar milk and salt into a heavy saucepan, cook slowly until chocolate is mostly melted Then bring to a boil. Cook to soft ball stage (234 degrees). Remove from heat, stir in peanut butter and let cool on a rack until you can put your hand on the bottom of the pan comfortably. Then add vanilla Then add cream a little at a time and beat the fudge for a minute or two. It should be pourable. Pour over cake and let cook completely.
You HAVE to make this. Let me know how it comes out!!!!
From "Modern Cooking" by Meta Given
1 3/4 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
1/3 cup soft butter or shortening
2/3 cup sugar
1 egg
1 tsp vanilla
1 cup buttermilk (or sour milk)
Have all ingredients at room temp. Grease a 9 x 9 x 2 inch baking pan or dish. Start over 10 minutes before baking, setting to moderate (375) if using and aluminum pan or 350 if glass.
Sift flour, measure and resift 3 times with dry ingredients. Cream butter in 2 or 3 quart bowl until smooth, add sugar gradually, creaming well. Add egg and beat until smooth and fluffy. Stir in vanilla. Add flour and milk alternately, beating until smooth after each addition. Turn into buttered and floured pan and spread level. Bake 25 to 30 minutes or until golden brown not longer!!! Cool to lukewarm and serve with your favorite frosting. Try the famous Nutmeg Sauce or Fudge Frosting!!!
Nutmeg Sauce
3/4 cup granulated sugar
1 tbsp plus 1 1/2 tsp flour
1/4 tsp salt
1 cup boiling water
1 tbsp cider vinegar
1 1/2 tbsp brown sugar
2 tbsp butter
1/2 tsp fresh grated nutmeg
Blend first 3 ingredients in 1 quart saucepan. Stir boiling water in gradually to keep smooth. Add vinegar and stir and cook over moderate direct heat until thick and clear, 4 to 5 minutes. Remove from heat. Stir in brown sugar, butter and nutmeg. Serve warm.
As I told Janyce, if you're serving this to the queen you might want to put some whipped cream and fresh fruit on the side. YUMMO!!!!
If Nutmeg Sauce is too daring for you try.....
Fudge Frosting
2 squares unsweetened chocolate
2 cups sugar
1 cup milk
1/4 tsp salt
2 tbsp peanut butter
1 tsp vanilla
1-2 tbsp cream
Put chocolate, sugar milk and salt into a heavy saucepan, cook slowly until chocolate is mostly melted Then bring to a boil. Cook to soft ball stage (234 degrees). Remove from heat, stir in peanut butter and let cool on a rack until you can put your hand on the bottom of the pan comfortably. Then add vanilla Then add cream a little at a time and beat the fudge for a minute or two. It should be pourable. Pour over cake and let cook completely.
You HAVE to make this. Let me know how it comes out!!!!
Special Blueberry Muffins
From the Portland Junior League Cookbook about 15 years ago. These are mine and Jen's favorites!!!
1/2 cup vegetable shortening
1 1/4 cups sugar
2 large eggs
1/2 cup milk
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 1/2 cups maine blueberries
Cream the sugar and shortening, add the eggs and mix in one at a time. Stir in the milk then mix in the dry ingredients and berries. Bake as loaves (350 until done) or muffins, 375 for about 15 minutes.
Notes: When I make them I use half butter and half shortening. Add some wheat germ if desired. A pinch or two of cinnamon is also good. I sprinkle the tops with cinnamon and sugar. Oh yeah....DON'T OVERMIX!!
1/2 cup vegetable shortening
1 1/4 cups sugar
2 large eggs
1/2 cup milk
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 1/2 cups maine blueberries
Cream the sugar and shortening, add the eggs and mix in one at a time. Stir in the milk then mix in the dry ingredients and berries. Bake as loaves (350 until done) or muffins, 375 for about 15 minutes.
Notes: When I make them I use half butter and half shortening. Add some wheat germ if desired. A pinch or two of cinnamon is also good. I sprinkle the tops with cinnamon and sugar. Oh yeah....DON'T OVERMIX!!
Tuesday, September 12, 2006
TRIPLE-LAYER CARROT CAKE WITH CREAM CHEESE FROSTING
from epicurious.com...
TRIPLE-LAYER CARROT CAKE WITH CREAM CHEESE FROSTING Cake2 cups sugar1 1/2 cups vegetable oil4 large eggs2 cups all purpose flour2 teaspoons baking powder2 teaspoons baking soda1 teaspoon salt1 teaspoon ground cinnamon3/4 teaspoon ground nutmeg3 cups finely grated peeled carrots (about 1 pound)1/2 cup chopped pecans (about 1/2 ounce)1/2 cup raisinsFrosting4 cups powdered sugar2 8-ounce packages cream cheese, room temperature1/2 cup (1 stick) unsalted butter, room temperature4 teaspoons vanilla extract For cake:Preheat oven to 325°F. Lightly grease three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with waxed paper. Lightly grease waxed paper. Using electric mixer, beat sugar and vegetable oil in bowl until combined. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots, chopped pecans and raisins. Pour batter into prepared pans, dividing equally. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely. (Can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.) For frosting:Using electric mixer, beat all ingredients in medium bowl until smooth and creamy. Place 1 cake layer on platter. Spread with 3/4 cup frosting. Top with another cake layer. Spread with 3/4 cup frosting. Top with remaining cake layer. Using icing spatula, spread remaining frosting in decorative swirls over sides and top of cake. (Can be prepared 2 days ahead. Cover with cake dome and refrigerate.) Serve cake cold or at room temperature. Serves 10.
TRIPLE-LAYER CARROT CAKE WITH CREAM CHEESE FROSTING Cake2 cups sugar1 1/2 cups vegetable oil4 large eggs2 cups all purpose flour2 teaspoons baking powder2 teaspoons baking soda1 teaspoon salt1 teaspoon ground cinnamon3/4 teaspoon ground nutmeg3 cups finely grated peeled carrots (about 1 pound)1/2 cup chopped pecans (about 1/2 ounce)1/2 cup raisinsFrosting4 cups powdered sugar2 8-ounce packages cream cheese, room temperature1/2 cup (1 stick) unsalted butter, room temperature4 teaspoons vanilla extract For cake:Preheat oven to 325°F. Lightly grease three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with waxed paper. Lightly grease waxed paper. Using electric mixer, beat sugar and vegetable oil in bowl until combined. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots, chopped pecans and raisins. Pour batter into prepared pans, dividing equally. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely. (Can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.) For frosting:Using electric mixer, beat all ingredients in medium bowl until smooth and creamy. Place 1 cake layer on platter. Spread with 3/4 cup frosting. Top with another cake layer. Spread with 3/4 cup frosting. Top with remaining cake layer. Using icing spatula, spread remaining frosting in decorative swirls over sides and top of cake. (Can be prepared 2 days ahead. Cover with cake dome and refrigerate.) Serve cake cold or at room temperature. Serves 10.
Ultimate Chocolate Cake
INGREDIENTS:
· 1 pound hazelnuts
· 4 tablespoons, softened
· ---Cake---
· 2 ounces unsweetened chocolate, broken into 1/2-ounce pieces
· 4 tablespoons plus 1 teaspoon unsalted butter, softened
· 1 cup plus 1 teaspoon cake flour
· 1/4 cup unsweetened cocoa
· 1 teaspoon baking soda
· 1/2 teaspoon salt
· 1 cup plus 4 tablespoons, packed light brown sugar
· 2 eggs
· 1/2 teaspoon pure vanilla extract
· 1/2 cup water
· 3/4 cup sour cream
· ---Granche---
· 1-3/4 cups heavy cream
· 2 tablespoons sugar
· 2 tablespoons unsalted butter
· 14 ounces semisweet chocolate, broken into 1/2-ounce pieces
PREPARATION:
Preheat the oven to 325 degrees F.
For the hazelnut butter: toast and skin the hazelnuts, then finely chop them in a food processor fitted with a metal blade. Add 4 tablespoons butter and process until combined.
setaside.
---For the cake: Raise the oven temperature to 350 degrees F. Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place the unsweetened chocolate in the top half of the double boiler. Tightly cover the top with film wrap, heat for 4 to 5 minutes. Remove from heat and stir until smooth.
Coat a 9- by 1-1/2 inch cake pan with 1 teaspoon butter. Flour the pan with 1 teaspoon flour, shaking out the excess. Sift 1 cup flour, the cocoa, baking soda, and salt onto wax paper. Set aside.
Combine the brown sugar and 4 tablespoons butter in the bowl of an electric mixer fitted with a paddle. Beat on low for 2 minutes. Scrape down the sides of the bowl, then beat on high for 1-1/2 minutes. Scrape again. Add 1 egg and beat on high for 15 seconds, scrape again. Add the remaining egg, beat on high for 15 seconds. Scrape one more time. Beat on high for 2 minutes. Add the melted chocolate and the vanilla and beat on low for 30 seconds. Scrape down the bowl one more time.
Heat 1/2 cup water to a boil in a small saucepan. With the mixer on low, add a third of the sifted flour and half the sour cream to the chocolate mixture and mix for 30 seconds. Add the next third of flour and the rest of the sour cream and mix again for 30 seconds. Add remaining flour and the water and mix for 30 seconds. Use a rubber spatula to finish smoothing out the cake batter.
Spread cake batter into evenly into prepared pan. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes. Cool cake in the pan for 15 minutes at room temperature. Turn out onto a cooling rack and keep at room temperature until needed.
---For the ganache: Heat the heavy cream, 2 tablespoons sugar, and 2 tablespoons butter in a 2-1/2 quart saucepan over medium-high heat, stirring to dissolve the sugar. Bring the mixture to a boil. Place the semisweet chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Keep at room temperature until ready to use.
Slice cake horizontally into 3 equal layers. Place a dab of ganache in the center of a cake circle. Place the top layer of the cake, cut side down, onto the circle, gently pressing down on the cake so that the ganache will hold it in place. Place the center layer of the cake on a separate cake circle. Also place the bottom layer of the cake, cut side down on a third cake circle. Evenly spread 3/4 cup of the ganache over the top and center layers of the cake. Refrigerate these layers for 20 minutes. Remove the 2 layers form the refrigerator and divide and spread the hazelnut butter over the ganache on both cake layers, spreading evenly to the edges. Refrigerate for 20 minutes. slide the ganache center layer onto the ganache top layer. Slide the bottom layer onto ganache center layer. Pour the remaining ganache over the cake, spreading with a spatula to create and even coating of ganache on both the top and sides of the cake. Refrigerate the cake for at least 2 hours before cutting and serving.
Cut the cake with a serrated slicer, heating the blade of the slicer under hot running water before making each slice. Allow the slices to come to room temperature for 30 to 40 minutes before serving.
Notes: If you don't like it, just delete the hazlenut part. I've made this and it came out really well. I'd serve it with a little whipped cream to cut the sweetness. For 20 people you'd probably make two cakes, since I assume you don't have gigantic cake pans like I do! I always use bittersweet chocolate NOT semi, it's too sweet for me.
· 1 pound hazelnuts
· 4 tablespoons, softened
· ---Cake---
· 2 ounces unsweetened chocolate, broken into 1/2-ounce pieces
· 4 tablespoons plus 1 teaspoon unsalted butter, softened
· 1 cup plus 1 teaspoon cake flour
· 1/4 cup unsweetened cocoa
· 1 teaspoon baking soda
· 1/2 teaspoon salt
· 1 cup plus 4 tablespoons, packed light brown sugar
· 2 eggs
· 1/2 teaspoon pure vanilla extract
· 1/2 cup water
· 3/4 cup sour cream
· ---Granche---
· 1-3/4 cups heavy cream
· 2 tablespoons sugar
· 2 tablespoons unsalted butter
· 14 ounces semisweet chocolate, broken into 1/2-ounce pieces
PREPARATION:
Preheat the oven to 325 degrees F.
For the hazelnut butter: toast and skin the hazelnuts, then finely chop them in a food processor fitted with a metal blade. Add 4 tablespoons butter and process until combined.
setaside.
---For the cake: Raise the oven temperature to 350 degrees F. Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place the unsweetened chocolate in the top half of the double boiler. Tightly cover the top with film wrap, heat for 4 to 5 minutes. Remove from heat and stir until smooth.
Coat a 9- by 1-1/2 inch cake pan with 1 teaspoon butter. Flour the pan with 1 teaspoon flour, shaking out the excess. Sift 1 cup flour, the cocoa, baking soda, and salt onto wax paper. Set aside.
Combine the brown sugar and 4 tablespoons butter in the bowl of an electric mixer fitted with a paddle. Beat on low for 2 minutes. Scrape down the sides of the bowl, then beat on high for 1-1/2 minutes. Scrape again. Add 1 egg and beat on high for 15 seconds, scrape again. Add the remaining egg, beat on high for 15 seconds. Scrape one more time. Beat on high for 2 minutes. Add the melted chocolate and the vanilla and beat on low for 30 seconds. Scrape down the bowl one more time.
Heat 1/2 cup water to a boil in a small saucepan. With the mixer on low, add a third of the sifted flour and half the sour cream to the chocolate mixture and mix for 30 seconds. Add the next third of flour and the rest of the sour cream and mix again for 30 seconds. Add remaining flour and the water and mix for 30 seconds. Use a rubber spatula to finish smoothing out the cake batter.
Spread cake batter into evenly into prepared pan. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes. Cool cake in the pan for 15 minutes at room temperature. Turn out onto a cooling rack and keep at room temperature until needed.
---For the ganache: Heat the heavy cream, 2 tablespoons sugar, and 2 tablespoons butter in a 2-1/2 quart saucepan over medium-high heat, stirring to dissolve the sugar. Bring the mixture to a boil. Place the semisweet chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Keep at room temperature until ready to use.
Slice cake horizontally into 3 equal layers. Place a dab of ganache in the center of a cake circle. Place the top layer of the cake, cut side down, onto the circle, gently pressing down on the cake so that the ganache will hold it in place. Place the center layer of the cake on a separate cake circle. Also place the bottom layer of the cake, cut side down on a third cake circle. Evenly spread 3/4 cup of the ganache over the top and center layers of the cake. Refrigerate these layers for 20 minutes. Remove the 2 layers form the refrigerator and divide and spread the hazelnut butter over the ganache on both cake layers, spreading evenly to the edges. Refrigerate for 20 minutes. slide the ganache center layer onto the ganache top layer. Slide the bottom layer onto ganache center layer. Pour the remaining ganache over the cake, spreading with a spatula to create and even coating of ganache on both the top and sides of the cake. Refrigerate the cake for at least 2 hours before cutting and serving.
Cut the cake with a serrated slicer, heating the blade of the slicer under hot running water before making each slice. Allow the slices to come to room temperature for 30 to 40 minutes before serving.
Notes: If you don't like it, just delete the hazlenut part. I've made this and it came out really well. I'd serve it with a little whipped cream to cut the sweetness. For 20 people you'd probably make two cakes, since I assume you don't have gigantic cake pans like I do! I always use bittersweet chocolate NOT semi, it's too sweet for me.
Monday, September 11, 2006
Aunt Em's Brown Sugar Doughnuts
Aunt Em is Em McKenney, my Uncle Bud's Aunt
1 1/2 cups brown sugar
1 1/2 tbsp melted oleo (margarine)
2 tsp baking soda
2 eggs
1 tsp cream of tartar
1 tsp salt
1 tsp nutmeg
1 cup sour milk
1 tsp vanilla
flour to roll (probably about 6 cups)
I've never made these particular doughnuts, but all my doughnut recipes are based, in part at least, on Aunt Em's. Call me if you need hints and tips!
1 1/2 cups brown sugar
1 1/2 tbsp melted oleo (margarine)
2 tsp baking soda
2 eggs
1 tsp cream of tartar
1 tsp salt
1 tsp nutmeg
1 cup sour milk
1 tsp vanilla
flour to roll (probably about 6 cups)
I've never made these particular doughnuts, but all my doughnut recipes are based, in part at least, on Aunt Em's. Call me if you need hints and tips!
Mile-High Walnut-Raspberry Cheesecake Brownies
You know, I don't really like it when the recipe title tells you all the ingredients. Anyway, thanks Dawn for getting me on this kick! I'm putting ALL my recipes here I guess.
Brownie Batter
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
3/4 tsp salt
6 1-oz squares unsweetened chocolate
6 1-oz squares dark chocolate
1 cup unsalted butter
5 large eggs
1 1/4 cups sugar
1 1/2 cups packed brown sugar
1 tbsp vanilla extract
1 1/4 cups walnut pieces
Raspberry Cheesecake Batter
1 cup cream cheese
6 tbsp unsalted butter (soft)
1/2 cup sugar
1 cup seedless raspberry preserves
1/4 tsp red food coloring (I didn't use this)
3 large eggs
1 1/2 tsp vanilla extract
Garnish
1/4 cup walnut pieces
For the brownie batter: Sift together flour baking powder and salt. Set the mixture aside. Melt the chocolates and butter together. While the chocolates are melting, beat the eggs sugars and vanilla together in the bowl of a 5 quard mixer until well blended. On low speed, blend the melted chocolate and butter into the egg mixture until well blended. Scrape down bowl once during the addition. Add the flour mixture and beat until well blended. Remove and reserve 2 1/4 cups of the brownie batter, then add the walnuts to the batter remaining in the bowl and mix them in well.
Prepare a 9 x 13 inch pan by lightly greasing it. Create a liner for the pan by pressing either parchment or aluminum foil intot he pan so that it sticks to the greased surface. Brush the liner with butter.
Pour batter with nuts into the pan and set it aside while preparing the cheese cake batter.
For the cheesecake" In the bowl of a 5 qt mixer beat the cream cheese until it's smooth. Beat in the soft butter then the sugar and mix until smooth. Mix in the raspberry preserves and food coloring if you're using it.
Lightly beat the eggs and vanilla until blended then beat them into the cream cheese mixture until fully incorprated. Scrape bowl with spatula to ensure the batter is well mixed.
Pour the cheesecake batter over the brownie batter in the prepared pan. If necessary smooth the cheesecake to the edges of the pan.
Drizzle ribbons of the reserved brownie batter over the cheesecake layer, being careful not to completely cover the cheesecake layer.
Pull the tip of a knife in a zigzag pattern through the batters in the pan to marble them. Sprinkle the remaining 3/4 cup of walnuts evenly over the batter and bake at 350 for 60 to 75 minutes, or until a toothpick inserted in the center comes out barely clean. Remove from oven and allow to cool completely before slicing.
Makes 24 2 inch brownies.
This is one of those things someone from the bridge club and asked me to make because I am "the only one who will make those complicated things". They WERE good, but I'm not a big fruit and chocolate person. It was originally published in the BDN 4/29/98
Brownie Batter
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
3/4 tsp salt
6 1-oz squares unsweetened chocolate
6 1-oz squares dark chocolate
1 cup unsalted butter
5 large eggs
1 1/4 cups sugar
1 1/2 cups packed brown sugar
1 tbsp vanilla extract
1 1/4 cups walnut pieces
Raspberry Cheesecake Batter
1 cup cream cheese
6 tbsp unsalted butter (soft)
1/2 cup sugar
1 cup seedless raspberry preserves
1/4 tsp red food coloring (I didn't use this)
3 large eggs
1 1/2 tsp vanilla extract
Garnish
1/4 cup walnut pieces
For the brownie batter: Sift together flour baking powder and salt. Set the mixture aside. Melt the chocolates and butter together. While the chocolates are melting, beat the eggs sugars and vanilla together in the bowl of a 5 quard mixer until well blended. On low speed, blend the melted chocolate and butter into the egg mixture until well blended. Scrape down bowl once during the addition. Add the flour mixture and beat until well blended. Remove and reserve 2 1/4 cups of the brownie batter, then add the walnuts to the batter remaining in the bowl and mix them in well.
Prepare a 9 x 13 inch pan by lightly greasing it. Create a liner for the pan by pressing either parchment or aluminum foil intot he pan so that it sticks to the greased surface. Brush the liner with butter.
Pour batter with nuts into the pan and set it aside while preparing the cheese cake batter.
For the cheesecake" In the bowl of a 5 qt mixer beat the cream cheese until it's smooth. Beat in the soft butter then the sugar and mix until smooth. Mix in the raspberry preserves and food coloring if you're using it.
Lightly beat the eggs and vanilla until blended then beat them into the cream cheese mixture until fully incorprated. Scrape bowl with spatula to ensure the batter is well mixed.
Pour the cheesecake batter over the brownie batter in the prepared pan. If necessary smooth the cheesecake to the edges of the pan.
Drizzle ribbons of the reserved brownie batter over the cheesecake layer, being careful not to completely cover the cheesecake layer.
Pull the tip of a knife in a zigzag pattern through the batters in the pan to marble them. Sprinkle the remaining 3/4 cup of walnuts evenly over the batter and bake at 350 for 60 to 75 minutes, or until a toothpick inserted in the center comes out barely clean. Remove from oven and allow to cool completely before slicing.
Makes 24 2 inch brownies.
This is one of those things someone from the bridge club and asked me to make because I am "the only one who will make those complicated things". They WERE good, but I'm not a big fruit and chocolate person. It was originally published in the BDN 4/29/98
Scallop Seviche II
15 scallops on the half shell (with roe, optional)
1 teaspoon finely grated lime rind
2 cloves garlic, chopped
2 fresh red chiles, seeded and chopped 1/4 cup lime juice
1 tablespoon chopped fresh parsley
1 tablespoon olive oil
1 Take the scallops off their half shell. If the scallops need to be cut off the shell, use a small, sharp paring knife to carefully slice the attached part away from the shell, being careful to leave as little scallop meat on the shell as possible. Remove the dark vein and white muscle, and wash the shells.
2 In a nonreactive bowl, mix together the lime rind, garlic, chiles, lime juice, parsley and olive oil and season with salt and freshly ground black pepper. Place the scallops in the dressing and stir to coat. Cover with plastic wrap and marinate in the refrigerator for 2 hours to cook the scallop meat.
3 To serve, slide the scallops back onto a half shell and spoon the dressing over. Serve cold.
1 teaspoon finely grated lime rind
2 cloves garlic, chopped
2 fresh red chiles, seeded and chopped 1/4 cup lime juice
1 tablespoon chopped fresh parsley
1 tablespoon olive oil
1 Take the scallops off their half shell. If the scallops need to be cut off the shell, use a small, sharp paring knife to carefully slice the attached part away from the shell, being careful to leave as little scallop meat on the shell as possible. Remove the dark vein and white muscle, and wash the shells.
2 In a nonreactive bowl, mix together the lime rind, garlic, chiles, lime juice, parsley and olive oil and season with salt and freshly ground black pepper. Place the scallops in the dressing and stir to coat. Cover with plastic wrap and marinate in the refrigerator for 2 hours to cook the scallop meat.
3 To serve, slide the scallops back onto a half shell and spoon the dressing over. Serve cold.
Scallop Seviche
for Janyce.....well, I couldn't find the recipe I was looking for, but this one looks good to me!!!
from: http://www.epicurean.com/featured/scallop-seviche-recipe.html
It's easier than you think to make the connection between the incomparable Nantucket Bay, Scallops and the quintessential South American preparation for raw fish, seviche. Nantucket whaling ships that plied southern oceans often put into South American ports to process their catch and take on supplies, so it's entirely possible that more than one Nantucketer sampled some sort of rawfish marinated in citrus and onions. Citrus on Nantucket? Joseph Farnham in his memoir, Boyhood Days in Nantucket, published in 19-14, writes, "Pickled limes brought in by ships returned from whaling voyages, were to be found in the small shops.... " I like to serve seviche Ecuadoran-style, with popcorn.
1. In a bowl, combine the scallops, chopped cilantro, lime zest and juice, bell pepper, hot pepper, scallions, and salt. Stir with a rubber spatula. Cover the bowl with plastic wrap and refrigerate for 12 to 24 hours.
2. To serve, place the chilled seviche in a pretty serving dish. Decorate with the whole cilantro leaves. Use the sharp point of a paring knife to cut the lime in half with a jagged line, then remove a tiny slice from the ends so that the halves stand up. Fill with toothpicks for spearing the individual scallops. Put the popcorn in a bowl or basket near the seviche and show your guests how to eat a scallop with a few kernels of popcorn for a new taste and textural treat.
This and many other wonderful recipes may be found in
Susan Simon's the Nantucket Holiday Table from Chronicle Books
YUMMO!!!
from: http://www.epicurean.com/featured/scallop-seviche-recipe.html
It's easier than you think to make the connection between the incomparable Nantucket Bay, Scallops and the quintessential South American preparation for raw fish, seviche. Nantucket whaling ships that plied southern oceans often put into South American ports to process their catch and take on supplies, so it's entirely possible that more than one Nantucketer sampled some sort of rawfish marinated in citrus and onions. Citrus on Nantucket? Joseph Farnham in his memoir, Boyhood Days in Nantucket, published in 19-14, writes, "Pickled limes brought in by ships returned from whaling voyages, were to be found in the small shops.... " I like to serve seviche Ecuadoran-style, with popcorn.
1. In a bowl, combine the scallops, chopped cilantro, lime zest and juice, bell pepper, hot pepper, scallions, and salt. Stir with a rubber spatula. Cover the bowl with plastic wrap and refrigerate for 12 to 24 hours.
2. To serve, place the chilled seviche in a pretty serving dish. Decorate with the whole cilantro leaves. Use the sharp point of a paring knife to cut the lime in half with a jagged line, then remove a tiny slice from the ends so that the halves stand up. Fill with toothpicks for spearing the individual scallops. Put the popcorn in a bowl or basket near the seviche and show your guests how to eat a scallop with a few kernels of popcorn for a new taste and textural treat.
This and many other wonderful recipes may be found in
Susan Simon's the Nantucket Holiday Table from Chronicle Books
YUMMO!!!
Ultimate Chocolate Cake
If you don't want to deal with it, just delete the hazlenut part. I've made this and it came out really well. I'd serve it with a little whipped cream to cut the sweetness. For 20 people you'd probably make two cakes, since I assume you don't have gigantic cake pans like I do! I always use bittersweet chocolate NOT semi, it's too sweet for me.
INGREDIENTS:
· 1 pound hazelnuts
· 4 tablespoons, softened
· ---Cake---
· 2 ounces unsweetened chocolate, broken into 1/2-ounce pieces
· 4 tablespoons plus 1 teaspoon unsalted butter, softened
· 1 cup plus 1 teaspoon cake flour
· 1/4 cup unsweetened cocoa
· 1 teaspoon baking soda
· 1/2 teaspoon salt
· 1 cup plus 4 tablespoons, packed light brown sugar
· 2 eggs
· 1/2 teaspoon pure vanilla extract
· 1/2 cup water
· 3/4 cup sour cream
· ---Granche---
· 1-3/4 cups heavy cream
· 2 tablespoons sugar
· 2 tablespoons unsalted butter
· 14 ounces semisweet chocolate, broken into 1/2-ounce pieces
PREPARATION:
Preheat the oven to 325 degrees F.
For the hazelnut butter: toast and skin the hazelnuts, then finely chop them in a food processor fitted with a metal blade. Add 4 tablespoons butter and process until combined.
setaside.
---For the cake: Raise the oven temperature to 350 degrees F. Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place the unsweetened chocolate in the top half of the double boiler. Tightly cover the top with film wrap, heat for 4 to 5 minutes. Remove from heat and stir until smooth.
Coat a 9- by 1-1/2 inch cake pan with 1 teaspoon butter. Flour the pan with 1 teaspoon flour, shaking out the excess. Sift 1 cup flour, the cocoa, baking soda, and salt onto wax paper. Set aside.
Combine the brown sugar and 4 tablespoons butter in the bowl of an electric mixer fitted with a paddle. Beat on low for 2 minutes. Scrape down the sides of the bowl, then beat on high for 1-1/2 minutes. Scrape again. Add 1 egg and beat on high for 15 seconds, scrape again. Add the remaining egg, beat on high for 15 seconds. Scrape one more time. Beat on high for 2 minutes. Add the melted chocolate and the vanilla and beat on low for 30 seconds. Scrape down the bowl one more time.
Heat 1/2 cup water to a boil in a small saucepan. With the mixer on low, add a third of the sifted flour and half the sour cream to the chocolate mixture and mix for 30 seconds. Add the next third of flour and the rest of the sour cream and mix again for 30 seconds. Add remaining flour and the water and mix for 30 seconds. Use a rubber spatula to finish smoothing out the cake batter.
Spread cake batter into evenly into prepared pan. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes. Cool cake in the pan for 15 minutes at room temperature. Turn out onto a cooling rack and keep at room temperature until needed.
---For the ganache: Heat the heavy cream, 2 tablespoons sugar, and 2 tablespoons butter in a 2-1/2 quart saucepan over medium-high heat, stirring to dissolve the sugar. Bring the mixture to a boil. Place the semisweet chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Keep at room temperature until ready to use.
Slice cake horizontally into 3 equal layers. Place a dab of ganache in the center of a cake circle. Place the top layer of the cake, cut side down, onto the circle, gently pressing down on the cake so that the ganache will hold it in place. Place the center layer of the cake on a separate cake circle. Also place the bottom layer of the cake, cut side down on a third cake circle. Evenly spread 3/4 cup of the ganache over the top and center layers of the cake. Refrigerate these layers for 20 minutes. Remove the 2 layers form the refrigerator and divide and spread the hazelnut butter over the ganache on both cake layers, spreading evenly to the edges. Refrigerate for 20 minutes. slide the ganache center layer onto the ganache top layer. Slide the bottom layer onto ganache center layer. Pour the remaining ganache over the cake, spreading with a spatula to create and even coating of ganache on both the top and sides of the cake. Refrigerate the cake for at least 2 hours before cutting and serving.
Cut the cake with a serrated slicer, heating the blade of the slicer under hot running water before making each slice. Allow the slices to come to room temperature for 30 to 40 minutes before serving.
INGREDIENTS:
· 1 pound hazelnuts
· 4 tablespoons, softened
· ---Cake---
· 2 ounces unsweetened chocolate, broken into 1/2-ounce pieces
· 4 tablespoons plus 1 teaspoon unsalted butter, softened
· 1 cup plus 1 teaspoon cake flour
· 1/4 cup unsweetened cocoa
· 1 teaspoon baking soda
· 1/2 teaspoon salt
· 1 cup plus 4 tablespoons, packed light brown sugar
· 2 eggs
· 1/2 teaspoon pure vanilla extract
· 1/2 cup water
· 3/4 cup sour cream
· ---Granche---
· 1-3/4 cups heavy cream
· 2 tablespoons sugar
· 2 tablespoons unsalted butter
· 14 ounces semisweet chocolate, broken into 1/2-ounce pieces
PREPARATION:
Preheat the oven to 325 degrees F.
For the hazelnut butter: toast and skin the hazelnuts, then finely chop them in a food processor fitted with a metal blade. Add 4 tablespoons butter and process until combined.
setaside.
---For the cake: Raise the oven temperature to 350 degrees F. Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place the unsweetened chocolate in the top half of the double boiler. Tightly cover the top with film wrap, heat for 4 to 5 minutes. Remove from heat and stir until smooth.
Coat a 9- by 1-1/2 inch cake pan with 1 teaspoon butter. Flour the pan with 1 teaspoon flour, shaking out the excess. Sift 1 cup flour, the cocoa, baking soda, and salt onto wax paper. Set aside.
Combine the brown sugar and 4 tablespoons butter in the bowl of an electric mixer fitted with a paddle. Beat on low for 2 minutes. Scrape down the sides of the bowl, then beat on high for 1-1/2 minutes. Scrape again. Add 1 egg and beat on high for 15 seconds, scrape again. Add the remaining egg, beat on high for 15 seconds. Scrape one more time. Beat on high for 2 minutes. Add the melted chocolate and the vanilla and beat on low for 30 seconds. Scrape down the bowl one more time.
Heat 1/2 cup water to a boil in a small saucepan. With the mixer on low, add a third of the sifted flour and half the sour cream to the chocolate mixture and mix for 30 seconds. Add the next third of flour and the rest of the sour cream and mix again for 30 seconds. Add remaining flour and the water and mix for 30 seconds. Use a rubber spatula to finish smoothing out the cake batter.
Spread cake batter into evenly into prepared pan. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes. Cool cake in the pan for 15 minutes at room temperature. Turn out onto a cooling rack and keep at room temperature until needed.
---For the ganache: Heat the heavy cream, 2 tablespoons sugar, and 2 tablespoons butter in a 2-1/2 quart saucepan over medium-high heat, stirring to dissolve the sugar. Bring the mixture to a boil. Place the semisweet chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Keep at room temperature until ready to use.
Slice cake horizontally into 3 equal layers. Place a dab of ganache in the center of a cake circle. Place the top layer of the cake, cut side down, onto the circle, gently pressing down on the cake so that the ganache will hold it in place. Place the center layer of the cake on a separate cake circle. Also place the bottom layer of the cake, cut side down on a third cake circle. Evenly spread 3/4 cup of the ganache over the top and center layers of the cake. Refrigerate these layers for 20 minutes. Remove the 2 layers form the refrigerator and divide and spread the hazelnut butter over the ganache on both cake layers, spreading evenly to the edges. Refrigerate for 20 minutes. slide the ganache center layer onto the ganache top layer. Slide the bottom layer onto ganache center layer. Pour the remaining ganache over the cake, spreading with a spatula to create and even coating of ganache on both the top and sides of the cake. Refrigerate the cake for at least 2 hours before cutting and serving.
Cut the cake with a serrated slicer, heating the blade of the slicer under hot running water before making each slice. Allow the slices to come to room temperature for 30 to 40 minutes before serving.
Squash Bread
Serves: 3 loaves
2 packages yeast active dry
1 tablespoon sugar
2 cups water warm (105° to 115° F)
2 eggs
6 1/2 cups unbleached flour
1 cup squash puréed winter (buttercup, butternut, acorn, etc.) or pumpkin
1/2 cup dry milk powder
1/3 cup sugar
3 tablespoons vegetable oil
2 teaspoons salt
2 to 3 tablespoons poppy seeds
Dissolve yeast and 1 tablespoon sugar in warm water; let set until foamy, 5 to 10 minutes. Separate 1 egg, reserve white. Combine yeast mixture, 2 cups flour, squash or pumpkin, dry milk, 1/3 cup sugar, whole egg, egg yolk, vegetable oil, and salt; beat well for 5 minutes. Add remaining flour 1 cup at a time, until a stiff dough is formed. Turn out onto well-floured surface and knead until smooth and elastic, adding flour if needed. Form into ball and place in well-greased bowl, turning to coat surface. Let rise, covered, until double, about 60 to 90 minutes. Punch down dough, divide into 3 portions, and allow to rest on lightly-floured surface for 10 minutes. Shape into loaves and place in 3 greased 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pans. Cover and let rise until double, about 60 minutes. Beat egg white slightly and brush loaves. Sprinkle with poppy seed. Bake in preheated 375° F oven 20 to 25 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans; cool on racks.Note: If you don't have nonfat dry milk, use milk in place of water.
2 packages yeast active dry
1 tablespoon sugar
2 cups water warm (105° to 115° F)
2 eggs
6 1/2 cups unbleached flour
1 cup squash puréed winter (buttercup, butternut, acorn, etc.) or pumpkin
1/2 cup dry milk powder
1/3 cup sugar
3 tablespoons vegetable oil
2 teaspoons salt
2 to 3 tablespoons poppy seeds
Dissolve yeast and 1 tablespoon sugar in warm water; let set until foamy, 5 to 10 minutes. Separate 1 egg, reserve white. Combine yeast mixture, 2 cups flour, squash or pumpkin, dry milk, 1/3 cup sugar, whole egg, egg yolk, vegetable oil, and salt; beat well for 5 minutes. Add remaining flour 1 cup at a time, until a stiff dough is formed. Turn out onto well-floured surface and knead until smooth and elastic, adding flour if needed. Form into ball and place in well-greased bowl, turning to coat surface. Let rise, covered, until double, about 60 to 90 minutes. Punch down dough, divide into 3 portions, and allow to rest on lightly-floured surface for 10 minutes. Shape into loaves and place in 3 greased 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pans. Cover and let rise until double, about 60 minutes. Beat egg white slightly and brush loaves. Sprinkle with poppy seed. Bake in preheated 375° F oven 20 to 25 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans; cool on racks.Note: If you don't have nonfat dry milk, use milk in place of water.
Jamaican Jerk Chicken
This is one of our all-time favorite recipes! it's from , "The Sugar Reef Carribean Cookbook," by Devra Dedeaux.
· 1 tablespoon Ground allspice
· 1 tablespoon Dried thyme
· 1 1/2 teaspoons Cayenne pepper
· 1 1/2 teaspoons Freshly ground black pepper
· 1 1/2 teaspoons Ground sage
· 3/4 teaspoon Ground nutmeg
· 3/4 teaspoon Ground cinnamon
· 2 tablespoons Garlic powder or fresh
· 1 tablespoon Sugar
· 1/4 cup Olive oil
· 1/4 cup Soy sauce
· 3/4 cup White Vinegar
· 1/2 cup Orange juice
· 1 Lime juice
· 1 Scotch bonnet pepper (habanero)
· 3 Green onions -- finely chopped
· 1 cup Onion -- finely chopped
· 4 to 6 chicken breasts
"JERK: This method of cooking pork and chicken dates back to the Carib-Arawak Indians who inhabited Jamaica. After capturing an animal and thoroughly cleaning and gutting it, the Indians placed it in a deep pit lined with stones and covered with green wood, which, when burned, would smoke heavily and add to the flavor. But first, the carcass was "jerked" with a sharp object to make holes, which were stuffed with a variety of spices. The holes also allowed heat to escape without loss of moisture.
The results were superb. The meat was not only wonderfully spiced, but moist and tender." (Note: Sugar Reef is a restaurant in Manhattan)
Seed and finely chop Scotch Bonnet pepper. Trim chicken of fat. In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, say sauce, vinegar, orange juice, and lime juice.
Add the Scotch Bonnet pepper, onion, and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible.
Preheat an outdoor grill.
Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade. Bring the leftover marinade to a boil and serve on the side for dipping.
Note: Scotch Bonnet peppers, also known as "Habaneros" are the hottest of the capsicum peppers, they're truly incendiary. Substitute Serranos of Thai Bird Chiles if you can't find them.
· 1 tablespoon Ground allspice
· 1 tablespoon Dried thyme
· 1 1/2 teaspoons Cayenne pepper
· 1 1/2 teaspoons Freshly ground black pepper
· 1 1/2 teaspoons Ground sage
· 3/4 teaspoon Ground nutmeg
· 3/4 teaspoon Ground cinnamon
· 2 tablespoons Garlic powder or fresh
· 1 tablespoon Sugar
· 1/4 cup Olive oil
· 1/4 cup Soy sauce
· 3/4 cup White Vinegar
· 1/2 cup Orange juice
· 1 Lime juice
· 1 Scotch bonnet pepper (habanero)
· 3 Green onions -- finely chopped
· 1 cup Onion -- finely chopped
· 4 to 6 chicken breasts
"JERK: This method of cooking pork and chicken dates back to the Carib-Arawak Indians who inhabited Jamaica. After capturing an animal and thoroughly cleaning and gutting it, the Indians placed it in a deep pit lined with stones and covered with green wood, which, when burned, would smoke heavily and add to the flavor. But first, the carcass was "jerked" with a sharp object to make holes, which were stuffed with a variety of spices. The holes also allowed heat to escape without loss of moisture.
The results were superb. The meat was not only wonderfully spiced, but moist and tender." (Note: Sugar Reef is a restaurant in Manhattan)
Seed and finely chop Scotch Bonnet pepper. Trim chicken of fat. In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, say sauce, vinegar, orange juice, and lime juice.
Add the Scotch Bonnet pepper, onion, and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible.
Preheat an outdoor grill.
Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade. Bring the leftover marinade to a boil and serve on the side for dipping.
Note: Scotch Bonnet peppers, also known as "Habaneros" are the hottest of the capsicum peppers, they're truly incendiary. Substitute Serranos of Thai Bird Chiles if you can't find them.
Buttermilk Country Bread
from: http://www.deliciousdelicious.com/archives/2006/01/buttermilk_coun_1.html
The honey in this bread makes it surprisingly reminiscent of a wheat bread. Although I almost always bake the loaf in the oven, I confess that I prefer to make the dough in my bread machine, where I can just throw in all the ingredients and hit a button. The instructions below are for those who don't have a bread machine. Put the shaped loaf in the fridge overnight and finish the rising in the morning while the oven heats. Nothing like fresh bread for breakfast!
2-1/2 c. all-purpose flour
1-1/4 tsp. active dry yeast
2 TB. butter, softened
2 TB. honey
1 tsp. salt
1/4 tsp. baking soda
3/4 c. buttermilk, warm
1 TB. melted butter
1. In heavy-duty mixer, combine flour, yeast, butter, honey, salt and baking soda until mixed. With mixer running, pour in warm buttermilk. When dough begins to pull away from the sides, switch to dough hook. Knead on low speak until smooth, about 5 minutes. Let dough rest for 10 minutes and then knead for 1 minute longer.
2. Transfer the dough to a well-oiled bowl and turn once to coat. Cover and let rise in warm place until doubled in bulk, about 1 to 1-1/2 hours.
3. Lightly grease 8.5-by-4.5 loaf pan. Turn the dough onto a lightly floured board. Roll or pat into a rectangle about 1/2 inch in thickness. Beginning at narrow end, roll up the rectangle to form a loaf. Place the loaf, seam side down in the prepared pan. Cover and let rise until near top of pan, about 1 hour.
4. Preheat oven to 350 degrees. Brush top of loaf with melted butter. Bake until golden brown or the bottom sounds hollow when tapped, about 35 minutes.
5. Turn loaf onto rack and let cool completely before slicing.
Yield: 1 loaf
The honey in this bread makes it surprisingly reminiscent of a wheat bread. Although I almost always bake the loaf in the oven, I confess that I prefer to make the dough in my bread machine, where I can just throw in all the ingredients and hit a button. The instructions below are for those who don't have a bread machine. Put the shaped loaf in the fridge overnight and finish the rising in the morning while the oven heats. Nothing like fresh bread for breakfast!
2-1/2 c. all-purpose flour
1-1/4 tsp. active dry yeast
2 TB. butter, softened
2 TB. honey
1 tsp. salt
1/4 tsp. baking soda
3/4 c. buttermilk, warm
1 TB. melted butter
1. In heavy-duty mixer, combine flour, yeast, butter, honey, salt and baking soda until mixed. With mixer running, pour in warm buttermilk. When dough begins to pull away from the sides, switch to dough hook. Knead on low speak until smooth, about 5 minutes. Let dough rest for 10 minutes and then knead for 1 minute longer.
2. Transfer the dough to a well-oiled bowl and turn once to coat. Cover and let rise in warm place until doubled in bulk, about 1 to 1-1/2 hours.
3. Lightly grease 8.5-by-4.5 loaf pan. Turn the dough onto a lightly floured board. Roll or pat into a rectangle about 1/2 inch in thickness. Beginning at narrow end, roll up the rectangle to form a loaf. Place the loaf, seam side down in the prepared pan. Cover and let rise until near top of pan, about 1 hour.
4. Preheat oven to 350 degrees. Brush top of loaf with melted butter. Bake until golden brown or the bottom sounds hollow when tapped, about 35 minutes.
5. Turn loaf onto rack and let cool completely before slicing.
Yield: 1 loaf
MARLENE'S BOSTON CREAM PIE
CAKE:
2 c. flour
1 1/2 c. sugar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/4 c. soft butter
1/4 c. shortening
1 1/2 tsp. vanilla
1 1/4 c. sour milk
4 egg whites
CREAM FILLING:
1/3 c. sugar
2 tbsp. cornstarch
1/8 tsp. salt
1 1/2 c. milk
2 egg yolks
1 tbsp. butter
1 tsp. vanilla
GLAZE FOR BOSTON CREAM PIE:
3 tbsp. water
2 tbsp. butter
1/4 c. Hershey's cocoa
1 c. 10x sugar
1/2 tsp. vanilla
Cake: Grease and sugar (granulated) two 9 inch cake pans. Combine flour, sugar, soda, baking powder, and salt in large mixer bowl. Add butter, shortening, vanilla and sour milk. Blend on low speed for 30 seconds. Beat on medium for 2 minutes. Add egg whites and beat for 2 minutes. Pour into pans. Bake at 350 degrees for 30 to 35 minutes or until cake tester comes out clean. Cool 10 minutes and remove from pans. Cool completely.
Filling: Combine sugar, cornstarch and salt in saucepan. Gradually add milk and egg yolks; blend well. Cook and stir over medium heat until mixture boils; boil and stir for 1 minute. Remove from heat. Blend in butter and vanilla. Cool 10 minutes. Spoon over 1 cake layer. Carefully top with remaining layer. Combine water and butter in small pan. Bring to a full boil. Remove from heat and add cocoa. Stir until mixture leaves sides of pan and forms ball. Beat in 10x sugar and vanilla until smooth. Immediately pour onto top of cake, allowing some to drizzle down sides. Chill before serving. Makes 8 to 10 servings.
2 c. flour
1 1/2 c. sugar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/4 c. soft butter
1/4 c. shortening
1 1/2 tsp. vanilla
1 1/4 c. sour milk
4 egg whites
CREAM FILLING:
1/3 c. sugar
2 tbsp. cornstarch
1/8 tsp. salt
1 1/2 c. milk
2 egg yolks
1 tbsp. butter
1 tsp. vanilla
GLAZE FOR BOSTON CREAM PIE:
3 tbsp. water
2 tbsp. butter
1/4 c. Hershey's cocoa
1 c. 10x sugar
1/2 tsp. vanilla
Cake: Grease and sugar (granulated) two 9 inch cake pans. Combine flour, sugar, soda, baking powder, and salt in large mixer bowl. Add butter, shortening, vanilla and sour milk. Blend on low speed for 30 seconds. Beat on medium for 2 minutes. Add egg whites and beat for 2 minutes. Pour into pans. Bake at 350 degrees for 30 to 35 minutes or until cake tester comes out clean. Cool 10 minutes and remove from pans. Cool completely.
Filling: Combine sugar, cornstarch and salt in saucepan. Gradually add milk and egg yolks; blend well. Cook and stir over medium heat until mixture boils; boil and stir for 1 minute. Remove from heat. Blend in butter and vanilla. Cool 10 minutes. Spoon over 1 cake layer. Carefully top with remaining layer. Combine water and butter in small pan. Bring to a full boil. Remove from heat and add cocoa. Stir until mixture leaves sides of pan and forms ball. Beat in 10x sugar and vanilla until smooth. Immediately pour onto top of cake, allowing some to drizzle down sides. Chill before serving. Makes 8 to 10 servings.
Boston Cream Pie I
from www.allrecipes.com
Submitted by: Nancy D.
Yields: 12 servings
INGREDIENTS:
6 tablespoons butter, softened
2 tablespoons all-purpose flour
1 1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup light cream
1/2 cup milk
1/4 cup white sugar
1 pinch salt
4 teaspoons cornstarch
2 eggs
1/2 teaspoon vanilla extract
3 (1 ounce) squares semisweet chocolate
2 tablespoons butter
1/4 cup light cream
1/2 teaspoon vanilla extract
1/2 cup confectioners' sugar
DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the all-purpose flour, cake flour, baking powder and salt together and set aside.
In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans.
Bake at 375 degrees F (190 degrees C) for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool.
To Make The Filling: Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.
In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.
To Make The Chocolate Frosting: In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners' sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla.
To Assemble Cake: Spread the cooled filling over one the cooled cakes and place the second cake on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides.
Submitted by: Nancy D.
Yields: 12 servings
INGREDIENTS:
6 tablespoons butter, softened
2 tablespoons all-purpose flour
1 1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup light cream
1/2 cup milk
1/4 cup white sugar
1 pinch salt
4 teaspoons cornstarch
2 eggs
1/2 teaspoon vanilla extract
3 (1 ounce) squares semisweet chocolate
2 tablespoons butter
1/4 cup light cream
1/2 teaspoon vanilla extract
1/2 cup confectioners' sugar
DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the all-purpose flour, cake flour, baking powder and salt together and set aside.
In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans.
Bake at 375 degrees F (190 degrees C) for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool.
To Make The Filling: Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.
In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.
To Make The Chocolate Frosting: In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners' sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla.
To Assemble Cake: Spread the cooled filling over one the cooled cakes and place the second cake on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides.
My Biscotti
I love these because you can make them when you have almost NOTHING in the house...
1 cup (200 g) sugar
2 large eggs,
1 teaspoon baking powder
1/4 teaspoon salt
and 2 cups (250 g) flour.
Variations:
1. 3/4 cup(80 g) slivered almonds, 2 tablespoons minced orange zest (about half an orange's zest)
2. 1/2 cup any kind of nuts, 1/2 cup chocolate chips, 1/2 cup coconut
3. omit 1/2 cup flour, add 1/2 cup cocoa powder and 1 cup mint chocolate chips
1 cup (200 g) sugar
2 large eggs,
1 teaspoon baking powder
1/4 teaspoon salt
and 2 cups (250 g) flour.
Variations:
1. 3/4 cup(80 g) slivered almonds, 2 tablespoons minced orange zest (about half an orange's zest)
2. 1/2 cup any kind of nuts, 1/2 cup chocolate chips, 1/2 cup coconut
3. omit 1/2 cup flour, add 1/2 cup cocoa powder and 1 cup mint chocolate chips
Beignet Recipe
1 cup lukewarm water
1/4 cup sugar
1/2 teaspoon salt
1 egg, room temperature & beaten
2 tablespoons butter, softened
1/2 cup evaporated milk
4 cups bread flour or all-purpose flour
3 teaspoons instant active dry yeast
Vegetable oil*
Powdered sugar for dusting
* Use just enough vegetable oil to completely cover beignets while frying.
Using a mixer with a dough hook, place water, sugar, salt, egg, butter, evaporated milk, flour, and yeast in the bowl. Beat until smooth. If using a bread machine, select dough setting and press Start. When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. form dough into an oval, place in a lightly greased bowl, cover with plastic wrap, and refrigerate until well chilled (3 to 4 hours) or overnight.
To prepare dough, remove from refrigerator and roll out on a lightly floured board to 1/2-inch thickness. Cut into approximately 3-inch squares.
In a deep fryer or large pot, heat vegetable oil to 360 degrees F. Fry the beignets (2 or 3 at a time) 2 to 3 minutes or until they are puffed and golden brown on both sides, turning them in the oil with tongs once or twice to get them evenly brown; beignets will rise to the surface of the oil as soon as they begin to puff. NOTE: If the beignets don't rise to the top immediately when dropped into the oil, the oil is not hot enough. Remove from oil and drain on paper towels, then sprinkle heavily with powdered sugar. Serve hot.
NOTE: The dough can be kept for up to a week in the refrigerator - it actually improves with age; just punch down when it rises. Dough can also be frozen; cut and roll, or shape doughnuts before freezing.)
Makes 18 beignets.
This probably came from www.allrecipes.com
1/4 cup sugar
1/2 teaspoon salt
1 egg, room temperature & beaten
2 tablespoons butter, softened
1/2 cup evaporated milk
4 cups bread flour or all-purpose flour
3 teaspoons instant active dry yeast
Vegetable oil*
Powdered sugar for dusting
* Use just enough vegetable oil to completely cover beignets while frying.
Using a mixer with a dough hook, place water, sugar, salt, egg, butter, evaporated milk, flour, and yeast in the bowl. Beat until smooth. If using a bread machine, select dough setting and press Start. When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. form dough into an oval, place in a lightly greased bowl, cover with plastic wrap, and refrigerate until well chilled (3 to 4 hours) or overnight.
To prepare dough, remove from refrigerator and roll out on a lightly floured board to 1/2-inch thickness. Cut into approximately 3-inch squares.
In a deep fryer or large pot, heat vegetable oil to 360 degrees F. Fry the beignets (2 or 3 at a time) 2 to 3 minutes or until they are puffed and golden brown on both sides, turning them in the oil with tongs once or twice to get them evenly brown; beignets will rise to the surface of the oil as soon as they begin to puff. NOTE: If the beignets don't rise to the top immediately when dropped into the oil, the oil is not hot enough. Remove from oil and drain on paper towels, then sprinkle heavily with powdered sugar. Serve hot.
NOTE: The dough can be kept for up to a week in the refrigerator - it actually improves with age; just punch down when it rises. Dough can also be frozen; cut and roll, or shape doughnuts before freezing.)
Makes 18 beignets.
This probably came from www.allrecipes.com
Basic Angel Food Cake
Adapted from "The New Joy of Cooking"
Preheat oven to 350 degrees.
Sift together three times and set aside:
1 cup cake flour
3/4 cup sugar
1/2 teaspoon salt
In a large bowl, beat on medium speed for 1 minute:
11/2-2 cups egg whites (about a dozen)
1 tablespoon water
1 tablespoon fresh lemon juice
1 tablespoon cream of tartar
1 teaspoon vanilla
1/2 teaspoon of almond extract (optional)
Increase speed to medium and beat until contents increases in size by about four or five times and is the consistency of soft foam composed of tiny bubbles, about 3 minutes. The foam should hold a soft shape when beater is lifted.
Gradually beat 3/4 cup of sugar (in addition to the amount above) into the egg mixture, taking 2-3 minutes. Eggs should now form soft peaks that tip over slightly when the beater is lifted.
Using a rubber spatula, gently fold flour-and-sugar mixture into egg-and-sugar mixture about an 1/8 of a cup at a time. When last addition is made, check to make sure no traces of flour are left at the bottom of the bowl.
Pour batter into 9- or 10-inch, ungreased tube pan. Tilt to level top. Bake for 35-40 minutes or until toothpick comes out clean. Let cool upside down for at least 90 minutes. To unmold, slide a thin knife along pan sides to detach cake. Do the same for the tube. If pan has removable bottom, slide cake out and use the knife to detach bottom. Otherwise, turn cake pan upside down and tap bottom to loosen cake from pan.
Fluffy White Icing
2 large egg whites
1/4 cup light corn syrup
1/2 cup granulated sugar
2 tablespoons water
1 teaspoon vanilla, almond or orange extract
Pinch of salt
Combine sugar, corn syrup and water in 1-quart saucepan. Cover and heat to a rolling boil over medium heat. Uncover and cook, without stirring, to 242 degrees on a candy thermometer or until a small amount of mixture dropped into very cold water forms a ball that flattens when removed from water. Cooking time can take between 4 to 8 minutes.
Meanwhile using an electric mixer at high speed, beat egg whites in a medium bowl just until stiff peaks form. Reduce speed to medium and while beating constantly, very slowly pour hot syrup in a steady, thin stream into the egg whites. Add the vanilla and continue beating at high speed for about 10 minutes until stiff peaks form. Frost cake while icing is still warm.
Preheat oven to 350 degrees.
Sift together three times and set aside:
1 cup cake flour
3/4 cup sugar
1/2 teaspoon salt
In a large bowl, beat on medium speed for 1 minute:
11/2-2 cups egg whites (about a dozen)
1 tablespoon water
1 tablespoon fresh lemon juice
1 tablespoon cream of tartar
1 teaspoon vanilla
1/2 teaspoon of almond extract (optional)
Increase speed to medium and beat until contents increases in size by about four or five times and is the consistency of soft foam composed of tiny bubbles, about 3 minutes. The foam should hold a soft shape when beater is lifted.
Gradually beat 3/4 cup of sugar (in addition to the amount above) into the egg mixture, taking 2-3 minutes. Eggs should now form soft peaks that tip over slightly when the beater is lifted.
Using a rubber spatula, gently fold flour-and-sugar mixture into egg-and-sugar mixture about an 1/8 of a cup at a time. When last addition is made, check to make sure no traces of flour are left at the bottom of the bowl.
Pour batter into 9- or 10-inch, ungreased tube pan. Tilt to level top. Bake for 35-40 minutes or until toothpick comes out clean. Let cool upside down for at least 90 minutes. To unmold, slide a thin knife along pan sides to detach cake. Do the same for the tube. If pan has removable bottom, slide cake out and use the knife to detach bottom. Otherwise, turn cake pan upside down and tap bottom to loosen cake from pan.
Fluffy White Icing
2 large egg whites
1/4 cup light corn syrup
1/2 cup granulated sugar
2 tablespoons water
1 teaspoon vanilla, almond or orange extract
Pinch of salt
Combine sugar, corn syrup and water in 1-quart saucepan. Cover and heat to a rolling boil over medium heat. Uncover and cook, without stirring, to 242 degrees on a candy thermometer or until a small amount of mixture dropped into very cold water forms a ball that flattens when removed from water. Cooking time can take between 4 to 8 minutes.
Meanwhile using an electric mixer at high speed, beat egg whites in a medium bowl just until stiff peaks form. Reduce speed to medium and while beating constantly, very slowly pour hot syrup in a steady, thin stream into the egg whites. Add the vanilla and continue beating at high speed for about 10 minutes until stiff peaks form. Frost cake while icing is still warm.
Anadama Bread
From www.allrecipes.com
Submitted by: Behr Kleine
Prep Time: 1 Hour 30 MinutesCook Time: 45 Minutes
Ready In: 2 Hours 15 MinutesYields: 15 servings
INGREDIENTS:
1/2 cup water
1/4 cup cornmeal
2 tablespoons butter
1/2 cup molasses
1 (.25 ounce) package active dry yeast
3/4 cup warm water (110 degrees F)
3 cups all-purpose flour, divided
1 teaspoon salt
DIRECTIONS:
Place 1/2 cup water and cornmeal in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Cook until mixture thickens; about 5 minutes. Remove from heat and stir in the butter or margarine and molasses. Let cool to lukewarm.
In a small mixing bowl, dissolve yeast in 1/2 cup warm water. Let sit until creamy; about 10 minutes.
In a large mixing bowl, combine the cooled cornmeal mixture with the yeast mixture; stir until well blended. Add 2 cups of the flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
Preheat oven to 375 degrees F (190 degrees C).
Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place the loaf in a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
ALL RIGHTS RESERVED © 2005 Allrecipes.com Printed from Allrecipes.com 1/6/2006
Submitted by: Behr Kleine
Prep Time: 1 Hour 30 MinutesCook Time: 45 Minutes
Ready In: 2 Hours 15 MinutesYields: 15 servings
INGREDIENTS:
1/2 cup water
1/4 cup cornmeal
2 tablespoons butter
1/2 cup molasses
1 (.25 ounce) package active dry yeast
3/4 cup warm water (110 degrees F)
3 cups all-purpose flour, divided
1 teaspoon salt
DIRECTIONS:
Place 1/2 cup water and cornmeal in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Cook until mixture thickens; about 5 minutes. Remove from heat and stir in the butter or margarine and molasses. Let cool to lukewarm.
In a small mixing bowl, dissolve yeast in 1/2 cup warm water. Let sit until creamy; about 10 minutes.
In a large mixing bowl, combine the cooled cornmeal mixture with the yeast mixture; stir until well blended. Add 2 cups of the flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
Preheat oven to 375 degrees F (190 degrees C).
Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place the loaf in a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
ALL RIGHTS RESERVED © 2005 Allrecipes.com Printed from Allrecipes.com 1/6/2006
All Day Pork Loin Chili
Recipe courtesy Dan Smith and Steve McDonagh
Recipe SummaryDifficulty: Easy Prep Time: 45 minutes Cook Time: 3 hours Yield: 14 to 16 servings User Rating:
8 tablespoons vegetable oil
3 pounds boneless pork loin, cut into 2-inch cubes
Kosher salt
Freshly ground black pepper
1 Spanish onion, cut into 1-inch dice
2 cloves garlic,
minced 2 red bell peppers, seeded and cut into 1-inch dice
3 jalapeno peppers, seeded and minced
2 tablespoons light brown sugar
2 tablespoons chili powder
2 tablespoons ground cumin
2 teaspoons cayenne pepper
3 tablespoons cilantro, chopped
3 (15-ounce) cans diced tomatoes, with juice
1/2 cup honey
1/2 cup prepared black coffee
1/2 cup bourbon
2 (15-ounce) cans black beans, drained
2 (15-ounce) cans kidney beans, drained
1 cup sour cream, for serving
1 small can sliced or chopped jalapenos, for serving
2 cups shredded cheddar, for serving
Pour 4 tablespoons of the oil into a large, heavy bottomed stockpot and place over high heat for 2 to 3 minutes. Season the pork with a dash of salt and pepper and brown it in batches, 3 to 5 minutes per batch. Set aside the browned pork.
Pour the remaining oil into the pot and add the onion, garlic, bell pepper and jalapenos. Season the veggies with the brown sugar, chili powder, cumin, cayenne, salt, pepper and cilantro. Sweat the vegetable mixture over medium heat for 10 minutes, until the onion is soft. Add the pork back to the pot along with the tomatoes, honey, coffee, bourbon. Add the beans, stir well, bring up to a simmer and then lower the heat to the lowest setting. Let simmer 2 to 3 hours, until the pork is juicy and buttery soft. Serve directly from the stovetop with side bowls of sour cream, sliced jalapenos, and shredded cheddar.
Episode#: DS0203
Copyright © 2006 Television Food Network, G.P., All Rights Reserved
Recipe SummaryDifficulty: Easy Prep Time: 45 minutes Cook Time: 3 hours Yield: 14 to 16 servings User Rating:
8 tablespoons vegetable oil
3 pounds boneless pork loin, cut into 2-inch cubes
Kosher salt
Freshly ground black pepper
1 Spanish onion, cut into 1-inch dice
2 cloves garlic,
minced 2 red bell peppers, seeded and cut into 1-inch dice
3 jalapeno peppers, seeded and minced
2 tablespoons light brown sugar
2 tablespoons chili powder
2 tablespoons ground cumin
2 teaspoons cayenne pepper
3 tablespoons cilantro, chopped
3 (15-ounce) cans diced tomatoes, with juice
1/2 cup honey
1/2 cup prepared black coffee
1/2 cup bourbon
2 (15-ounce) cans black beans, drained
2 (15-ounce) cans kidney beans, drained
1 cup sour cream, for serving
1 small can sliced or chopped jalapenos, for serving
2 cups shredded cheddar, for serving
Pour 4 tablespoons of the oil into a large, heavy bottomed stockpot and place over high heat for 2 to 3 minutes. Season the pork with a dash of salt and pepper and brown it in batches, 3 to 5 minutes per batch. Set aside the browned pork.
Pour the remaining oil into the pot and add the onion, garlic, bell pepper and jalapenos. Season the veggies with the brown sugar, chili powder, cumin, cayenne, salt, pepper and cilantro. Sweat the vegetable mixture over medium heat for 10 minutes, until the onion is soft. Add the pork back to the pot along with the tomatoes, honey, coffee, bourbon. Add the beans, stir well, bring up to a simmer and then lower the heat to the lowest setting. Let simmer 2 to 3 hours, until the pork is juicy and buttery soft. Serve directly from the stovetop with side bowls of sour cream, sliced jalapenos, and shredded cheddar.
Episode#: DS0203
Copyright © 2006 Television Food Network, G.P., All Rights Reserved
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