Coffee cake..... gotta love it. Even if it is a bit misleading, I mean it rarely has coffee in it, but nomenclature is often confusing, no matter the field.
Cinnamon Swirl Sour Cream Coffee Cake
1/2 cup butter, soft
1 1/2 cups sugar
3 eggs
2 t vanilla extract
3 cups flour
1 t baking powder
1 t baking soda
1 lb sour cream (small container)
Cinnamon sugar: mix 1/2 cup sugar with 1 1/2 t cinnamon
Preheat oven to 350F. Cream butter and sugar. Add in eggs one at a time, mixing well between each addition. Stir in the vanilla. Sift (yes, really sift it, or at least whisk them really well together) the flour, powder and soda. Alternately add 1/3 dry mix, 1/3 sour cream and so on....
Prepare (butter & flour or use baking spray) a 9"x13" pan. Sprinkle a thin coat of cinnamon sugar on the bottom of the pan. Add 1/2 the batter to the pan, liberally sprinkle with cinnamon sugar(most of it should go here), then add remaining batter and top with cinnamon sugar.
Bake 40-45 minutes at 350F, until toothpick comes out clean. Moist and delicious!
Showing posts with label ****. Show all posts
Showing posts with label ****. Show all posts
Monday, November 17, 2008
Monday, January 28, 2008
Say yes to yeast rolls... sticky buns and cinnamon rolls
Keely set me off onto this sticky pathway with a link to a blog post of making sticky buns out of a no-knead bread. That made me think..... what else can you turn into a sticky bun? So I have set out to test a few things and along the way make caramel pecan rolls, cinnamon buns and maple pecan rolls. Lets get to it:
Yeast Roll Dough
1 1/2 cups warm water (careful with the water temp - don't want to kill the yeasties)
3 packets (1.5 oz) instant yeast
2/3 cup sugar source (honey, maple syrup, molasses, syrupy fruit juice)
4 eggs, beaten
2 T kosher salt
1/2 cup (1 stick) unsalted butter, melted (if you use salted butter, cut back on the kosher salt)
6-7 cups of all purpose flour
Dissolve the sugar source in the warm water, and add the yeast (to prove). Let it sit for a few minutes until it becomes frothy (so that you know the yeast is alive). Cream the butter, eggs and salt, then add the frothy yeast mixture. Slowly stir (using your handy stand mixer and your dough hook) in the flour, mixing well. Mix until all flour is incorporated before adding more. Somewhere between 6 and 7 cups of flour will be the right consistency (aka not too wet, not too dry) depending.... keep adding flour by the half cup once you get to 6 cups - until things look just right. (If you have to go past 7 cups, what can you do? just add what you need to get a nice dough)
Transfer the dough to a large bowl (with some excess room for growth) and cover with plastic wrap. Store the dough in the fridge for a couple days (2-3 is optimal) before making rolls.
Filling
1/2 cup (1 stick butter)
1 1/2 cups brown sugar
optional: maple syrup, cinnamon, nuts, raisins (ick), etc
Melt butter over brown sugar, stirring well. Roll out half of dough mixture (at a time), into a long rectangular shape. Spread with filling, roll into a cylinder, slice into 1/2" rounds. Spread additional filling on top, if desired.
Bake rolls at 350F (in preheated oven) for 35-45 minutes (depending on how big you have made the rounds) - keep an eye on them, you want to pull them out once they reach golden brown.
I topped the cinnamon rolls (4 t cinnamon added to filling) with cream cheese icing and topped the maple-walnut sticky buns with caramelized sugar/maple syrup and some additional nuts.
Yeast Roll Dough
1 1/2 cups warm water (careful with the water temp - don't want to kill the yeasties)
3 packets (1.5 oz) instant yeast
2/3 cup sugar source (honey, maple syrup, molasses, syrupy fruit juice)
4 eggs, beaten
2 T kosher salt
1/2 cup (1 stick) unsalted butter, melted (if you use salted butter, cut back on the kosher salt)
6-7 cups of all purpose flour
Dissolve the sugar source in the warm water, and add the yeast (to prove). Let it sit for a few minutes until it becomes frothy (so that you know the yeast is alive). Cream the butter, eggs and salt, then add the frothy yeast mixture. Slowly stir (using your handy stand mixer and your dough hook) in the flour, mixing well. Mix until all flour is incorporated before adding more. Somewhere between 6 and 7 cups of flour will be the right consistency (aka not too wet, not too dry) depending.... keep adding flour by the half cup once you get to 6 cups - until things look just right. (If you have to go past 7 cups, what can you do? just add what you need to get a nice dough)
Transfer the dough to a large bowl (with some excess room for growth) and cover with plastic wrap. Store the dough in the fridge for a couple days (2-3 is optimal) before making rolls.
Filling
1/2 cup (1 stick butter)
1 1/2 cups brown sugar
optional: maple syrup, cinnamon, nuts, raisins (ick), etc
Melt butter over brown sugar, stirring well. Roll out half of dough mixture (at a time), into a long rectangular shape. Spread with filling, roll into a cylinder, slice into 1/2" rounds. Spread additional filling on top, if desired.
Bake rolls at 350F (in preheated oven) for 35-45 minutes (depending on how big you have made the rounds) - keep an eye on them, you want to pull them out once they reach golden brown.
I topped the cinnamon rolls (4 t cinnamon added to filling) with cream cheese icing and topped the maple-walnut sticky buns with caramelized sugar/maple syrup and some additional nuts.
Friday, October 26, 2007
Whipped Cream Cake
I recently rediscovered the beauty of the Settlement Cookbook, a book that my 'show' relied upon heavily back in the day. It is an excellent source of many simple, yet tasty recipes. Many of my early recipes were developed from old standards in this book. My mom owned the 1976 version, but gifted me with this version several years back. Interestingly, she didn't give me this version, which I am sure would have taught me to make cinnamon buns, of course landing me a man. ;-)
The other night, when looking for a cake recipe, and overcome by laziness (translation: I didn't want to have to go to the store) - I searched through several issues of Bon Appetit and Gourmet, and several of my cookbooks (Joy of Cooking, Bon Appetit, Martha Stewart) and found a lot of great chocolate cake recipes (I've done a lot of chocolate recently - and needed a break) or lots of exotic cake recipes, but nothing jumped out. (Ok, so I spent way more time looking for a recipe than a trip to the store would have taken....) As I was putting Martha back on the shelf, I noticed the Settlement book looking all lonely (dusty), and figured it was worth a peek. I found several recipes that called for few ingredients and sounded very nice. Of course, I couldn't leave well enough alone and had to adjust things the way that I thought they should be - but A) I got a tasty cake out of it and B) I didn't have to run out to Kroger.
The frosting for the cake was completely made up on the fly, so what I post here is approximate - you'll have to adjust things to your taste - as you should with ALL recipes.
Whipped Cream Cake (modified from the Settlement Cookbook)
1 cup heavy cream
1 cup sugar (I used vanilla sugar)
2 eggs
1 t vanilla
1 1/2 t lemon oil/extract
1 1/2 cups cake flour
2 t baking powder
1/2 t salt
Preheat the oven to 350F. Generously butter two 8" round cake pans (or whatever you are going to use).
Whip the cream and sugar until it thickens, in a separate bowl, beat the eggs, vanilla and lemon extracts. Fold the egg mix into the whipped cream. Sift the dry ingredients into the wet mixture and stir until combined - be careful not to over-beat. Pour into the prepared cake pans and bake for 30 minutes, or until it passes the toothpick test.
Frost when completely cool.
You can use just about any frosting you want for this cake - but I made a "lemon cheesecake" frosting by doing a slight twist on one of my nana's frosting recipes.
Lemon Cheesecake Frosting
1 pckg cheesecake pudding (prepare according to package directions)
1 cup whipped cream
1 cup sugar
1 8oz package cream cheese
1/2 cup butter
2 t lemon oil/extract
Blend together butter, cream cheese and sugar. Set aside. Whip the cream until fluffy. When pudding is about room T, blend with the cream cheese frosting and extract, then fold the resultant mixture into the whipped cream. This frosting has a very smooth texture and a really nice taste.
The other night, when looking for a cake recipe, and overcome by laziness (translation: I didn't want to have to go to the store) - I searched through several issues of Bon Appetit and Gourmet, and several of my cookbooks (Joy of Cooking, Bon Appetit, Martha Stewart) and found a lot of great chocolate cake recipes (I've done a lot of chocolate recently - and needed a break) or lots of exotic cake recipes, but nothing jumped out. (Ok, so I spent way more time looking for a recipe than a trip to the store would have taken....) As I was putting Martha back on the shelf, I noticed the Settlement book looking all lonely (dusty), and figured it was worth a peek. I found several recipes that called for few ingredients and sounded very nice. Of course, I couldn't leave well enough alone and had to adjust things the way that I thought they should be - but A) I got a tasty cake out of it and B) I didn't have to run out to Kroger.
The frosting for the cake was completely made up on the fly, so what I post here is approximate - you'll have to adjust things to your taste - as you should with ALL recipes.
Whipped Cream Cake (modified from the Settlement Cookbook)
1 cup heavy cream
1 cup sugar (I used vanilla sugar)
2 eggs
1 t vanilla
1 1/2 t lemon oil/extract
1 1/2 cups cake flour
2 t baking powder
1/2 t salt
Preheat the oven to 350F. Generously butter two 8" round cake pans (or whatever you are going to use).
Whip the cream and sugar until it thickens, in a separate bowl, beat the eggs, vanilla and lemon extracts. Fold the egg mix into the whipped cream. Sift the dry ingredients into the wet mixture and stir until combined - be careful not to over-beat. Pour into the prepared cake pans and bake for 30 minutes, or until it passes the toothpick test.
Frost when completely cool.
You can use just about any frosting you want for this cake - but I made a "lemon cheesecake" frosting by doing a slight twist on one of my nana's frosting recipes.
Lemon Cheesecake Frosting
1 pckg cheesecake pudding (prepare according to package directions)
1 cup whipped cream
1 cup sugar
1 8oz package cream cheese
1/2 cup butter
2 t lemon oil/extract
Blend together butter, cream cheese and sugar. Set aside. Whip the cream until fluffy. When pudding is about room T, blend with the cream cheese frosting and extract, then fold the resultant mixture into the whipped cream. This frosting has a very smooth texture and a really nice taste.
Thursday, October 4, 2007
Medovynk or Russian Honey Cake
My dear friend Vitaly, the Gorby to my Ronnie, is celebrating his birthday tomorrow. For all the crap I give him about the bears on unicycles passing out vodka in Red Square, I thought I owed him an extra special cake.
Internet searching turned up very little about Russian cakes - other than the "fact" that Russians love honey and sour cream (hmm.....) - that and several very different recipes for a traditional Christmas Honey Cake. Reading between the lines, combining recipes and calling on my own creativity - this version of Medovnyk was born. We'll see if it passes the authentication test better than more poor crepes (Paul had better come back for the new and improved version!).
Modvnyk or Russian Honey Cake
1/2 cup butter
1 cup sugar (I used my homemade vanilla sugar - thanks Martha)
1 cup honey (I chose a cinnamon infused honey for this and omitted the 1t cinnamon later)
2 cups sour cream
4 eggs, separated
3 cups sifted cake flour
2 t baking soda
2 t baking powder
1/2 t kosher salt
Preheat the oven to 325F.
Cream the butter and sugar, add the honey (warm it a bit in the microwave) and sour cream. Beat in the egg yolks one at a time.
Sift togther the dry ingredients and stir into the batter, making sure everything is well mixed.
In another bowl, whip the egg whites until stiff, then fold them gently into the batter.
Pour into well buttered 9" round pans (my batch took 3 of them) and bake for 35 minutes.
Sour Cream and Honey Spread
2 cups sour cream
1/2 cup honey
1/2 cup powdered sugar
1/2 cup butter
Cream ingredients together and spread between layers and on top of cooled cake. Top with chopped walnuts.
Internet searching turned up very little about Russian cakes - other than the "fact" that Russians love honey and sour cream (hmm.....) - that and several very different recipes for a traditional Christmas Honey Cake. Reading between the lines, combining recipes and calling on my own creativity - this version of Medovnyk was born. We'll see if it passes the authentication test better than more poor crepes (Paul had better come back for the new and improved version!).
Modvnyk or Russian Honey Cake
1/2 cup butter
1 cup sugar (I used my homemade vanilla sugar - thanks Martha)
1 cup honey (I chose a cinnamon infused honey for this and omitted the 1t cinnamon later)
2 cups sour cream
4 eggs, separated
3 cups sifted cake flour
2 t baking soda
2 t baking powder
1/2 t kosher salt
Preheat the oven to 325F.
Cream the butter and sugar, add the honey (warm it a bit in the microwave) and sour cream. Beat in the egg yolks one at a time.
Sift togther the dry ingredients and stir into the batter, making sure everything is well mixed.
In another bowl, whip the egg whites until stiff, then fold them gently into the batter.
Pour into well buttered 9" round pans (my batch took 3 of them) and bake for 35 minutes.
Sour Cream and Honey Spread
2 cups sour cream
1/2 cup honey
1/2 cup powdered sugar
1/2 cup butter
Cream ingredients together and spread between layers and on top of cooled cake. Top with chopped walnuts.
Thursday, September 20, 2007
Italian Wedding Cookies
These are Nicole's favorite cookies, I made them for her wedding last year and for her birthday, today. They are EASY and come out really well - so it was worth posting the recipe.
Italian Wedding Cookies
1 1/2 cups unsalted butter
3/4 powdered sugar
1 t salt
1 1/2 cups ground almonds (or almond meal)
1 1/2 T vanilla
3 cups flour
Preheat the oven to 325 F, line cookie sheets with parchment paper. Also, prepare a baggie with powdered sugar for rolling the cookies (want to do this while they are still warm)
Beat the butter and sugar until fluffy, add the salt, then the vanilla, then almonds. Slowly add in the flour, being careful to not overmix (or make flour fly everywhere....)
Roll ~1-1 1/2t worth of dough into balls and place on cookie sheet. These don't spread much at all, so you can pack them pretty close together.
Bake at 325 for 20 minutes. You don't want them to brown - just get a golden twinge - or they will look gross rolled in the sugar.
Allow to cool enough to be handled, roll in powdered sugar. Enjoy.
Italian Wedding Cookies
1 1/2 cups unsalted butter
3/4 powdered sugar
1 t salt
1 1/2 cups ground almonds (or almond meal)
1 1/2 T vanilla
3 cups flour
Preheat the oven to 325 F, line cookie sheets with parchment paper. Also, prepare a baggie with powdered sugar for rolling the cookies (want to do this while they are still warm)
Beat the butter and sugar until fluffy, add the salt, then the vanilla, then almonds. Slowly add in the flour, being careful to not overmix (or make flour fly everywhere....)
Roll ~1-1 1/2t worth of dough into balls and place on cookie sheet. These don't spread much at all, so you can pack them pretty close together.
Bake at 325 for 20 minutes. You don't want them to brown - just get a golden twinge - or they will look gross rolled in the sugar.
Allow to cool enough to be handled, roll in powdered sugar. Enjoy.
Friday, September 14, 2007
Red Velvet Cake
Southerners have long appreciated and been fans of the Wisconsin badgers - the proof is in the cake. Why else would you dye a perfectly good chocolate cake red?
For Mike's birthday, he requested this traditional Southern favorite, and since it was a new adventure for me, I was only too happy to comply.
I researched red velvet cake and came up with a few recipes (Paula Deen, epicurious).... I distilled that the important parts were buttermilk, vinegar and red dye...... then I merged them into what I thought that I wanted to do.
The one thing that I did "wrong" was use Dutch Process cocoa powder, which is darker in color than regular cocoa powder and made the redness of the cake a bit difficult to see.
"Wisconsin Red" Velvet Cake
2 cups sifted cake flour
3 T unsweetened cocoa powder (dutch process probably tastes better, but makes it hard to see the red)
1 t baking powder
1 t baking soda
1/2 t salt
1 cup buttermilk
2 T red food coloring
1 t distilled white vinegar
1 t vanilla
1 1/2 cups sugar
1/2 cup unsalted butter
2 eggs
Preheat the oven to 350F. Generously butter cake pans and line round pans (if using them) with parchment paper.
Cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
In a small bowl, mix the buttermilk, vanilla, vinegar and red food coloring. In another bowl, sift together the flour, salt, powder, cocoa powder and soda.
Add the dry ingredients and buttermilk mixture alternately, about 1/3 at a time.
Pour batter into prepared pans and bake at 350F for 25-30 minutes.
Cool cake completely and ice with cream cheese frosting.
Easy Cream Cheese Frosting
1 8oz package cream cheese, softened
1 stick of unsalted butter, softened
powdered sugar to taste (~1cup)
whip together, frost cake.
For Mike's birthday, he requested this traditional Southern favorite, and since it was a new adventure for me, I was only too happy to comply.
I researched red velvet cake and came up with a few recipes (Paula Deen, epicurious).... I distilled that the important parts were buttermilk, vinegar and red dye...... then I merged them into what I thought that I wanted to do.
The one thing that I did "wrong" was use Dutch Process cocoa powder, which is darker in color than regular cocoa powder and made the redness of the cake a bit difficult to see.
"Wisconsin Red" Velvet Cake
2 cups sifted cake flour
3 T unsweetened cocoa powder (dutch process probably tastes better, but makes it hard to see the red)
1 t baking powder
1 t baking soda
1/2 t salt
1 cup buttermilk
2 T red food coloring
1 t distilled white vinegar
1 t vanilla
1 1/2 cups sugar
1/2 cup unsalted butter
2 eggs
Preheat the oven to 350F. Generously butter cake pans and line round pans (if using them) with parchment paper.
Cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
In a small bowl, mix the buttermilk, vanilla, vinegar and red food coloring. In another bowl, sift together the flour, salt, powder, cocoa powder and soda.
Add the dry ingredients and buttermilk mixture alternately, about 1/3 at a time.
Pour batter into prepared pans and bake at 350F for 25-30 minutes.
Cool cake completely and ice with cream cheese frosting.
Easy Cream Cheese Frosting
1 8oz package cream cheese, softened
1 stick of unsalted butter, softened
powdered sugar to taste (~1cup)
whip together, frost cake.
Friday, August 31, 2007
Bran Muffin Extravaganza
Who doesn't love a good bran muffin? All that fibery goodness! Suze has a particular hankering for bran muffins lately and asked me to put up the bran muffin recipe. Mmm.
Fiber One Bran Muffins
1 cup fiber one cereal, ground
1 cup buttermilk (trust me on this - it softens the bran, but you could also use sour cream)
1 1/4 cup flour (I like to use half whole wheat flour and half all purpose)
4 T unsalted butter
1 t baking soda
1/4 t salt
1/2 cup sugar
1 egg
1 t vanilla
Preheat the oven to 350F. Spray the muffin tin with Pam or some other non-stick spray (muffin papers are annoying).
Combine dry ingredients, whisking together until well mixed. In your handy KitchenAid, blend the softened butter, sugar, egg, and vanilla. Add the dry mixture and buttermilk, half at a time, alternating dry and buttermilk additions.
Distribute muffin mixture to the cups, then bake for ~20 min at 350F.
Some fun variations that I have tried........
Honey pecan bran muffins: reduce sugar to 1/4 cup and add 1/3 cup of honey, 1/2 cup chopped pecans and some dates (cause they are yummy).
Blueberry bran muffins: add some frozen blueberries to the mix.
Banana bran muffins: add one mashed banana to the mix.
Banana blueberry bran muffins
You can pretty much choose your own adventure - unless you are thinking raisins, which are just gross.......
Fiber One Bran Muffins
1 cup fiber one cereal, ground
1 cup buttermilk (trust me on this - it softens the bran, but you could also use sour cream)
1 1/4 cup flour (I like to use half whole wheat flour and half all purpose)
4 T unsalted butter
1 t baking soda
1/4 t salt
1/2 cup sugar
1 egg
1 t vanilla
Preheat the oven to 350F. Spray the muffin tin with Pam or some other non-stick spray (muffin papers are annoying).
Combine dry ingredients, whisking together until well mixed. In your handy KitchenAid, blend the softened butter, sugar, egg, and vanilla. Add the dry mixture and buttermilk, half at a time, alternating dry and buttermilk additions.
Distribute muffin mixture to the cups, then bake for ~20 min at 350F.
Some fun variations that I have tried........
Honey pecan bran muffins: reduce sugar to 1/4 cup and add 1/3 cup of honey, 1/2 cup chopped pecans and some dates (cause they are yummy).
Blueberry bran muffins: add some frozen blueberries to the mix.
Banana bran muffins: add one mashed banana to the mix.
Banana blueberry bran muffins
You can pretty much choose your own adventure - unless you are thinking raisins, which are just gross.......
Sunday, August 26, 2007
Buttermilk Pie
Tom has been talking about buttermilk pie for a couple months now.....and since he (ok really his wife) was kind enough to procure and transport some Wisconsin wine back to Tn for me, it was only fair that I try to thank him with said pie.
I think that this might be similar to chess pie (it looks like it...) that I see all over the place in the south - but I don't know for sure. Chess pie might use milk or cream rather than the buttermilk.
Anyway, we found an Emeril recipe (I know, I know) that I was able to modify (I added vanilla, cut back on the sugar **edited**and after this one - I know to cut back on the butter too...) and I think that it turned out pretty well - we'll see what Tom thinks.
Buttermilk Pie
The crust is once again my pie crust recipe, made first.
1 T flour
1 cup sugar
1 T lemon zest
4 eggs
1 cup buttermilk
1 t vanilla
1/4 cup melted butter (Emeril used 1/2 cup - it was too much, i had a butter pond on top of this pie)
Prepare the pie crust and allow dough to sit in the fridge for 20 min before beginning. Preheat the oven to 350F. Roll out the pie crust, line the baking dish with crust.
Combine the ingredients - mix the butter into the sugar and flour, then add the eggs one at a time, then the buttermilk, vanilla and lemon zest.
Pour the filling into the crust and bake at 350F for ~30 minutes, until the filling sets. Cool completely.
I think that this might be similar to chess pie (it looks like it...) that I see all over the place in the south - but I don't know for sure. Chess pie might use milk or cream rather than the buttermilk.
Anyway, we found an Emeril recipe (I know, I know) that I was able to modify (I added vanilla, cut back on the sugar **edited**and after this one - I know to cut back on the butter too...) and I think that it turned out pretty well - we'll see what Tom thinks.
Buttermilk Pie
The crust is once again my pie crust recipe, made first.
1 T flour
1 cup sugar
1 T lemon zest
4 eggs
1 cup buttermilk
1 t vanilla
1/4 cup melted butter (Emeril used 1/2 cup - it was too much, i had a butter pond on top of this pie)
Prepare the pie crust and allow dough to sit in the fridge for 20 min before beginning. Preheat the oven to 350F. Roll out the pie crust, line the baking dish with crust.
Combine the ingredients - mix the butter into the sugar and flour, then add the eggs one at a time, then the buttermilk, vanilla and lemon zest.
Pour the filling into the crust and bake at 350F for ~30 minutes, until the filling sets. Cool completely.
Wednesday, August 22, 2007
Yet more picnic fare
This week, we lose our final summer student, Wisconsin Will. I'm going to be so jealous that he is in Madison.....but maybe we can start yet another collaboration and I'll have more reasons to visit!
Anyway, in honor of Will - we'll be grilling out in the standard summer style and this week's features will include pecan pie (and likely homemade coleslaw and potato salad - but I'm still ruminating over them).
I finally remembered that I had quite a bit of success with pie crust when I used some tips from Alton Brown to modify my grandmother's recipe to make perfect pie crust - so that is what is being used with the pecan pie.
Wisconsin Will Farewell Pecan Pie
1 cup brown sugar
3 eggs
1 cup maple syrup
1/2 cup light corn syrup
3 T butter, melted
2 t vanilla
2 cups pecans
Preheat the oven to 350F. Blend together the sugar, eggs, syrup, butter and vanilla. Stir in 3/4 cup chopped pecans. Pour filling into crust, then cover the top with the remaining pecans. Bake 1 hour 15 minutes, then cool completely.
Potato Salad
Well, it isn't Savelli's, but my potato salad turned out pretty darn good. In my humble opinion of course.
The Sauce:
2 cups mayo (Hellman's)
3/4 cup dijon mustard
3 T black pepper
2 T salt
2 t balsamic vinegar
1 T fresh dill
2T fresh oregano
2 T fresh thyme (can you tell I have an herb garden?)
Whisk together ingredients. Futz with it until you like how it tastes.
5 lbs red potatoes, washed and boiled, cubed and salted.
6 hard boiled eggs, sliced
6 stalks celery, chopped
1 small red onion, chopped
Toss potatoes, celery, onion and eggs. Coat with sauce to desired wetness. Save extra sauce for touching up - the potatoes may absorb some of the dressing.
Coleslaw
1 head cabbage, shredded
3 large carrots, shredded
1 cup mayo (Hellmans)
1 cup Tastee Salad Dressing (which you can only buy in WISCONSIN)
2 T apple cider vinegar
Wisk together the mayo, vinegar and tastee dressing. Toss cabbage and carrots, coat with sauce.
Anyway, in honor of Will - we'll be grilling out in the standard summer style and this week's features will include pecan pie (and likely homemade coleslaw and potato salad - but I'm still ruminating over them).
I finally remembered that I had quite a bit of success with pie crust when I used some tips from Alton Brown to modify my grandmother's recipe to make perfect pie crust - so that is what is being used with the pecan pie.
Wisconsin Will Farewell Pecan Pie
1 cup brown sugar
3 eggs
1 cup maple syrup
1/2 cup light corn syrup
3 T butter, melted
2 t vanilla
2 cups pecans
Preheat the oven to 350F. Blend together the sugar, eggs, syrup, butter and vanilla. Stir in 3/4 cup chopped pecans. Pour filling into crust, then cover the top with the remaining pecans. Bake 1 hour 15 minutes, then cool completely.
Potato Salad
Well, it isn't Savelli's, but my potato salad turned out pretty darn good. In my humble opinion of course.
The Sauce:
2 cups mayo (Hellman's)
3/4 cup dijon mustard
3 T black pepper
2 T salt
2 t balsamic vinegar
1 T fresh dill
2T fresh oregano
2 T fresh thyme (can you tell I have an herb garden?)
Whisk together ingredients. Futz with it until you like how it tastes.
5 lbs red potatoes, washed and boiled, cubed and salted.
6 hard boiled eggs, sliced
6 stalks celery, chopped
1 small red onion, chopped
Toss potatoes, celery, onion and eggs. Coat with sauce to desired wetness. Save extra sauce for touching up - the potatoes may absorb some of the dressing.
Coleslaw
1 head cabbage, shredded
3 large carrots, shredded
1 cup mayo (Hellmans)
1 cup Tastee Salad Dressing (which you can only buy in WISCONSIN)
2 T apple cider vinegar
Wisk together the mayo, vinegar and tastee dressing. Toss cabbage and carrots, coat with sauce.
Wednesday, August 1, 2007
My 50th recipe post, or American as Apple Pie
Wow, sticking with any kind of journaling for 50 posts is pretty darn rare for me. Normally, I get way bored by now, or have nothing to say, or just plain lose interest. I guess I like this stuff.
Anway, for my 50th post, I'm going with an ode to American picnic fare. Around these parts, Jeff, our summer student from Ar-Kansas, is leaving us. He has been a lot of fun to have around. When I asked what he might like as a send off snack - he suggested pie - which gave me the opportunity to practice playing pie crust (I need MORE practice - it could have been better!) and was something a bit different than the usual cakes.
Ar-Kansas Jeff Apple Pie
Crust
2 1/2 cups flour
1 1/2 T sugar
1 1/4 t salt
2 sticks butter, cold, chopped into pieces
1/3 cup plain yogurt
6 T ice water
2 t apple cider vinegar
Blend together dry ingredients, then using a pastry blender, cut in butter - the mixture should resemble a coarse meal. (This works best on the counter, without a bowl) In a bowl, add the ice water, vinegar and yogurt to the mealy mixture. Stir until clumps form, then form 2 dough balls and refrigerate for at least 30 minutes. Remove from fridge and roll it out. Work on the filling in the mean time.
Filling
3 large concord apples
3 large granny smith apples
1/3 cup granulated sugar
1 cup brown sugar
1/2 cup butter
1/4 cup flour
1 t cinnamon
dash of cardamom (i love the way it smells)
Toss ingredients to combine, fill pie crust. Bake for 1 hour at 400F. Watch the edges of the crust - cover the edges with aluminum foil if they start to get too brown.
Mom's Macaroni Salad
1 lb elbow macaroni
6 hard boiled eggs, sliced
5-6 stalks of celery
1 jar Hellman's mayo
Boil up the elbow macaroni and hard boil the eggs. Allow them to cool while you chop the celery. Peel and slice the eggs (only once, making rounds). Stir together the mayo, eggs, celery and pasta - couldn't be easier.
Anway, for my 50th post, I'm going with an ode to American picnic fare. Around these parts, Jeff, our summer student from Ar-Kansas, is leaving us. He has been a lot of fun to have around. When I asked what he might like as a send off snack - he suggested pie - which gave me the opportunity to practice playing pie crust (I need MORE practice - it could have been better!) and was something a bit different than the usual cakes.
Ar-Kansas Jeff Apple Pie
Crust
2 1/2 cups flour
1 1/2 T sugar
1 1/4 t salt
2 sticks butter, cold, chopped into pieces
1/3 cup plain yogurt
6 T ice water
2 t apple cider vinegar
Blend together dry ingredients, then using a pastry blender, cut in butter - the mixture should resemble a coarse meal. (This works best on the counter, without a bowl) In a bowl, add the ice water, vinegar and yogurt to the mealy mixture. Stir until clumps form, then form 2 dough balls and refrigerate for at least 30 minutes. Remove from fridge and roll it out. Work on the filling in the mean time.
Filling
3 large concord apples
3 large granny smith apples
1/3 cup granulated sugar
1 cup brown sugar
1/2 cup butter
1/4 cup flour
1 t cinnamon
dash of cardamom (i love the way it smells)
Toss ingredients to combine, fill pie crust. Bake for 1 hour at 400F. Watch the edges of the crust - cover the edges with aluminum foil if they start to get too brown.
Mom's Macaroni Salad
1 lb elbow macaroni
6 hard boiled eggs, sliced
5-6 stalks of celery
1 jar Hellman's mayo
Boil up the elbow macaroni and hard boil the eggs. Allow them to cool while you chop the celery. Peel and slice the eggs (only once, making rounds). Stir together the mayo, eggs, celery and pasta - couldn't be easier.
Wednesday, May 30, 2007
Danish Style Apricot Coffee Cake
This was one of the easiest cakes that I have made. It has a texture similar to angel food cake - but causes none of the anxiety. I have yet to master angel food cake - but this cake was wonderful and simple - the perfect combination.
Danish Coffee Cake with Apricot Glaze
1 cup unsalted butter (2 sticks or 1 pkg plugra)
1 cup sugar
4 large eggs
1 teaspoon vanilla extract
1 1/3 cups flour
1 1/2 teaspoons baking powder
pinch of kosher salt
2 Tablespoons fresh lemon juice
1 teaspoon lemon extract
1 can apricot pie filling
Preheat the oven to 350F. Lightly butter your baking dish (I used a 9x13 pyrex pan)
Beat the butter and sugar until creamy (light in color), then add the eggs one at a time, mixing well between each addition. Add the vanilla, the lemon extract, and lemon juice.
Sift together the flour, salt and baking powder. Gently stir the dry ingredients into the batter, mixing until smooth.
Transfer the batter to the pan, then spread the apricot filling on top.
Bake for 30-40 minutes (depending on your oven - use the toothpick test to determine when it is done).
Danish Coffee Cake with Apricot Glaze
1 cup unsalted butter (2 sticks or 1 pkg plugra)
1 cup sugar
4 large eggs
1 teaspoon vanilla extract
1 1/3 cups flour
1 1/2 teaspoons baking powder
pinch of kosher salt
2 Tablespoons fresh lemon juice
1 teaspoon lemon extract
1 can apricot pie filling
Preheat the oven to 350F. Lightly butter your baking dish (I used a 9x13 pyrex pan)
Beat the butter and sugar until creamy (light in color), then add the eggs one at a time, mixing well between each addition. Add the vanilla, the lemon extract, and lemon juice.
Sift together the flour, salt and baking powder. Gently stir the dry ingredients into the batter, mixing until smooth.
Transfer the batter to the pan, then spread the apricot filling on top.
Bake for 30-40 minutes (depending on your oven - use the toothpick test to determine when it is done).
Monday, May 21, 2007
Some super soups and a creamy dessert
Since my super fantastic boss has been having a hard time chewing or eating things lately, I decided to make him a couple soups and some chocolate pudding.... he has been such a positive influence in my life and career that it makes me really happy to be able to use my love of cooking to help him in even a small way.
Cream of Potato Soup
4 cups diced potatoes
4 cups whole milk
1 vidalia onion
1 cup chicken broth
1 teaspoon salt
2 Tablespoons unsalted butter
fresh thyme, chopped chives, chopped bacon, shredded cheddar cheese and ground black pepper to taste
Boil the potatoes until tender, then mash them with the milk in your favorite stand mixer. Using the butter, brown and carmelize the sliced onions in a deep pan (which you will later use for the soup). Deglaze the onion pan with the chicken broth, then blend the onions and broth until smooth in a blender or processor.
Add the potatoes and milk and onion laden broth to the pan and cook to reduce volume by ~1/4. During the cooking , stir in the fresh herbs and pepper - to taste. Once the volume is reduced, remove the soup from the heat and stir in shredded cheese and bacon if desired.
Tomato Basil Dill Soup
4 Tablespoons olive oil
1 vidalia onion, chopped fine
1 Tablespoon minced roasted garlic
1 Tablespoon flour
4 pounds ripe tomatoes, chopped with most seeds (guts) removed, and oven roasted (200F, 2 hours)
1 cup tomato paste (I make my own - it is super easy)
1 Tablespoon sugar
salt and pepper to taste
10-12 leaves fresh sweet basil
1/4 cup fresh dill (perhaps more, to taste)
Cover the bottom of the soup pot with the olive oil, add the onion and garlic, heat on low for 10 minutes, browning the onion slightly. Sprinkle the mixture with the flour, cook 2-3 minutes longer, stirring.
Add the tomatoes, tomato paste and sugar. Simmer over low heat for 30-45 minutes, during this time - season with the basil, salt and pepper and dill.
Puree the soup in a blender & strain into pot. Heat further to achieve desired consistency.
Chocolate Pudding
1/2 cup sugar
1/3 cup cocoa powder
3 Tablespoons cornstarch
1/4 teaspoon salt
1 cup heavy cream
1 cup whole milk
3 ounces chopped semisweet chocolate (chips will work as well)
1 1/2 teaspoons vanilla
In a sauce pan, whisk together the sugar, cocoa powder, cornstarch and salt. Gradually whisk in the milk and cream, whisking vigorously until smooth.
Heat on medium, whisking continuously until the mixture thickens and begins to boil. Remove from heat and stir in chopped chocolate and vanilla. Let this sit for 3-4 minutes before whisking the mixture until smooth. If the mixture seems to thick, add additional milk to thin.
Cream of Potato Soup
4 cups diced potatoes
4 cups whole milk
1 vidalia onion
1 cup chicken broth
1 teaspoon salt
2 Tablespoons unsalted butter
fresh thyme, chopped chives, chopped bacon, shredded cheddar cheese and ground black pepper to taste
Boil the potatoes until tender, then mash them with the milk in your favorite stand mixer. Using the butter, brown and carmelize the sliced onions in a deep pan (which you will later use for the soup). Deglaze the onion pan with the chicken broth, then blend the onions and broth until smooth in a blender or processor.
Add the potatoes and milk and onion laden broth to the pan and cook to reduce volume by ~1/4. During the cooking , stir in the fresh herbs and pepper - to taste. Once the volume is reduced, remove the soup from the heat and stir in shredded cheese and bacon if desired.
Tomato Basil Dill Soup
4 Tablespoons olive oil
1 vidalia onion, chopped fine
1 Tablespoon minced roasted garlic
1 Tablespoon flour
4 pounds ripe tomatoes, chopped with most seeds (guts) removed, and oven roasted (200F, 2 hours)
1 cup tomato paste (I make my own - it is super easy)
1 Tablespoon sugar
salt and pepper to taste
10-12 leaves fresh sweet basil
1/4 cup fresh dill (perhaps more, to taste)
Cover the bottom of the soup pot with the olive oil, add the onion and garlic, heat on low for 10 minutes, browning the onion slightly. Sprinkle the mixture with the flour, cook 2-3 minutes longer, stirring.
Add the tomatoes, tomato paste and sugar. Simmer over low heat for 30-45 minutes, during this time - season with the basil, salt and pepper and dill.
Puree the soup in a blender & strain into pot. Heat further to achieve desired consistency.
Chocolate Pudding
1/2 cup sugar
1/3 cup cocoa powder
3 Tablespoons cornstarch
1/4 teaspoon salt
1 cup heavy cream
1 cup whole milk
3 ounces chopped semisweet chocolate (chips will work as well)
1 1/2 teaspoons vanilla
In a sauce pan, whisk together the sugar, cocoa powder, cornstarch and salt. Gradually whisk in the milk and cream, whisking vigorously until smooth.
Heat on medium, whisking continuously until the mixture thickens and begins to boil. Remove from heat and stir in chopped chocolate and vanilla. Let this sit for 3-4 minutes before whisking the mixture until smooth. If the mixture seems to thick, add additional milk to thin.
Tuesday, May 8, 2007
Pie!
The elusive perfect pie crust is something that many bakers agonize over. Since I am a class A worrier, I am no exception.
However, I think that I have stumbled across "The Secret" - no, not the 'law of attraction' described in the weird book and movie of the same name... I mean - the secret to beautiful pie crust. Whether for quiche or pie - it is fabulous. Let me share it with you.........
Perfect Pie Crust
1 1/4 cup flour
2 Tablespoons sugar
1/4 teaspoon salt (kosher)
8 Tablespoons unsalted butter, softened (need I tell you that I use Plugra?)
2 ounces cream cheese, softened (it is the secret!)
Lightly coat your pie pan with cooking spray. Whisk together the flour, salt and sugar and set aside.
Using your trusty mixer, cream the butter and cream cheese until smooth. You want a completely homogeneous mixture - so stop and scrape down a couple times - this is important.
Slowly add the flour mixture, on medium-low speed, until the dough begins to form large clumps.
Flatten out the dough on a lightly floured surface, then transfer to the pie plate for pressing into place (if you save a half-fist size lump of dough, you can make the edge of the pie crust with no problem). Press the dough out until it is evenly dispersed in the pan. Roll the saved dough into long worms and placed around the outer edge of the pie plate - pinch it with your fingers to provide shape and to connect it to the main pie dough.
Here is the important part - now wrap the pie dough in saran wrap and refrigerate for at least ONE HOUR before you try doing anything with the dough.
However, I think that I have stumbled across "The Secret" - no, not the 'law of attraction' described in the weird book and movie of the same name... I mean - the secret to beautiful pie crust. Whether for quiche or pie - it is fabulous. Let me share it with you.........
Perfect Pie Crust
1 1/4 cup flour
2 Tablespoons sugar
1/4 teaspoon salt (kosher)
8 Tablespoons unsalted butter, softened (need I tell you that I use Plugra?)
2 ounces cream cheese, softened (it is the secret!)
Lightly coat your pie pan with cooking spray. Whisk together the flour, salt and sugar and set aside.
Using your trusty mixer, cream the butter and cream cheese until smooth. You want a completely homogeneous mixture - so stop and scrape down a couple times - this is important.
Slowly add the flour mixture, on medium-low speed, until the dough begins to form large clumps.
Flatten out the dough on a lightly floured surface, then transfer to the pie plate for pressing into place (if you save a half-fist size lump of dough, you can make the edge of the pie crust with no problem). Press the dough out until it is evenly dispersed in the pan. Roll the saved dough into long worms and placed around the outer edge of the pie plate - pinch it with your fingers to provide shape and to connect it to the main pie dough.
Here is the important part - now wrap the pie dough in saran wrap and refrigerate for at least ONE HOUR before you try doing anything with the dough.
What to do with all that summer zucchini?
In preparation for this summer and all the zucchini I intend on eating - I've started looking for some fun ways to use it. Besides grilled or as zucchini bread, one of my favorite ways to eat zucchini is baked into what my Nonna (we spelled it Nana, but pronounced it in the Italian way - non nah, not nan-na) called "zucchini bake"- I am looking forward to savoring some with garden fresh zucchini soon!
Zucchini Bake
3 cups thinly sliced zucchini
1 cup bisquick
1/2 cup finely chopped onion
1/4 cup grated parmesan cheese
2 Tablespoons parsely
1/2 teaspoon kosher salt
1/2 teaspoon oregano
1/2 teaspoon garlic salt
1/2 cup olive oil
5 eggs, well beaten
Preheat oven to 350F. Generously butter 9x12 pan. Beat the eggs and oil, add in the cheese, onions, spices and lastly, the bisquick. Layer the pan with zucchini, then batter, making 2-3 alternating layers, then top with a final layer of zucchini and give it a sprinkle of shredded mozzerella - which gives it a pretty brown color on top. Bake 45 minutes at 350F.
Zucchini Bake
3 cups thinly sliced zucchini
1 cup bisquick
1/2 cup finely chopped onion
1/4 cup grated parmesan cheese
2 Tablespoons parsely
1/2 teaspoon kosher salt
1/2 teaspoon oregano
1/2 teaspoon garlic salt
1/2 cup olive oil
5 eggs, well beaten
Preheat oven to 350F. Generously butter 9x12 pan. Beat the eggs and oil, add in the cheese, onions, spices and lastly, the bisquick. Layer the pan with zucchini, then batter, making 2-3 alternating layers, then top with a final layer of zucchini and give it a sprinkle of shredded mozzerella - which gives it a pretty brown color on top. Bake 45 minutes at 350F.
Monday, May 7, 2007
Flour Tests
I'm going to test the bakability (I think that is a word) of whole wheat flour for cake purposes by repeating the following recipe with whole wheat flour tonight (after my (edited to add disasterous) dessert class at UT) and putting it by the coffee pot. We'll see if anyone notices any difference.... it will help me understand the whole texture issue better.....
Blueberry Coffee Cake
3 eggs
1 cup unsalted butter (gotta go for the Plugra)
1 cup loose brown sugar (don't pack it)
1/2 cup granulated sugar
3/4 cup whole milk
1/4 cup buttermilk
2 cups all purpose flour (or whole wheat flour)
1 Tablespoon baking powder
1 teaspoon salt
1 cup blueberries
With the oven rack in the center setting, preheat the oven to 350F. Generously butter your cake pan - I have used a 9x9 square, a 9" glass pie plate and a 9x13 baking pan. All work well.
Sift together the flour, baking powder and salt - set aside for a minute.
Using the fabulous stand mixer that you trust so well, beat the butter and sugars until fluffy. Add the eggs one at a time, beating each well between additions. Beat in the milks, then slowly incorporate the dry ingredients, stirring well. USING A SPATULA OR SPOON (not your mixer!!) fold in the berries (if you use frozen - just don't let them defrost first). Spread the batter evenly into the pan, top with the topping, then bake 50-60 minutes at 350F.
Topping (I also put a light lemon icing on top - I just like lemon)
3/4 cup blueberries
1/4 cup granulated sugar
1/2 teaspoon cinnamon
Spread the blueberries over the top of the batter, mix the sugar with the cinnamon and sprinkle liberally over the top of the batter.
Lemon Icing
1 1/2 cup powdered sugar
1 teaspoon lemon extract
1 teaspoon whole milk
Whisk ingredients together until smooth. If the icing is too runny - add more sugar. After cake is cool, swirl (with the whisk) over the top of the cake.
Enjoy! ps - Props to Tim T who noticed a slight change in the cake texture!!!
Blueberry Coffee Cake
3 eggs
1 cup unsalted butter (gotta go for the Plugra)
1 cup loose brown sugar (don't pack it)
1/2 cup granulated sugar
3/4 cup whole milk
1/4 cup buttermilk
2 cups all purpose flour (or whole wheat flour)
1 Tablespoon baking powder
1 teaspoon salt
1 cup blueberries
With the oven rack in the center setting, preheat the oven to 350F. Generously butter your cake pan - I have used a 9x9 square, a 9" glass pie plate and a 9x13 baking pan. All work well.
Sift together the flour, baking powder and salt - set aside for a minute.
Using the fabulous stand mixer that you trust so well, beat the butter and sugars until fluffy. Add the eggs one at a time, beating each well between additions. Beat in the milks, then slowly incorporate the dry ingredients, stirring well. USING A SPATULA OR SPOON (not your mixer!!) fold in the berries (if you use frozen - just don't let them defrost first). Spread the batter evenly into the pan, top with the topping, then bake 50-60 minutes at 350F.
Topping (I also put a light lemon icing on top - I just like lemon)
3/4 cup blueberries
1/4 cup granulated sugar
1/2 teaspoon cinnamon
Spread the blueberries over the top of the batter, mix the sugar with the cinnamon and sprinkle liberally over the top of the batter.
Lemon Icing
1 1/2 cup powdered sugar
1 teaspoon lemon extract
1 teaspoon whole milk
Whisk ingredients together until smooth. If the icing is too runny - add more sugar. After cake is cool, swirl (with the whisk) over the top of the cake.
Enjoy! ps - Props to Tim T who noticed a slight change in the cake texture!!!
Thursday, April 19, 2007
C is for Cookie
If it is good enough for Cookie Monster, it is good enough for me. I'm taking a bit of a creativity break from cakes - other than for birthdays, I'm just a bit bored of them. Of course, I have some cooking classes coming up - so you never know what that might bring.
The very nice Quaker man on the box of oats was smiling at me from the pantry every time I opened the door. Originally purchased who-knows-when for who-knows-what, they have been taking up residence in the pantry - until.........dun dun dun......cookies!
Oatmeal Cookies with Sour Cherries (or Chocolate chips)
3 cups steel cut rolled oats (NOT instant)
1 cup brown sugar
1 teaspoon vanilla
1 cup unsalted butter (Plugra!)
2 eggs
1/3 cup water
3/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup dried sour cherries
1 cup toasted walnut pieces
Preheat the oven to 350F. Line baking sheet with parchment paper (seriously one of the best things I have learned about recently!)
In the bowl of your trusty stand mixer, blend the butter and sugar until smooth. Scramble the eggs with water and vanilla extract, then beat into the butter mixture.
Sift the flour, baking soda, salt and cinnamon, then add the dry mixture to the wet, mixing until all ingredients are combined. Stir in the oats, fruit (your choice - I just hate raisins) and nuts.
The cookies work well in any size option from small to generous - so use your own discretion. Bake 12-15 minutes at 350F or until the bottom of the cookies are golden brown.
Yum.
The very nice Quaker man on the box of oats was smiling at me from the pantry every time I opened the door. Originally purchased who-knows-when for who-knows-what, they have been taking up residence in the pantry - until.........dun dun dun......cookies!
Oatmeal Cookies with Sour Cherries (or Chocolate chips)
3 cups steel cut rolled oats (NOT instant)
1 cup brown sugar
1 teaspoon vanilla
1 cup unsalted butter (Plugra!)
2 eggs
1/3 cup water
3/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup dried sour cherries
1 cup toasted walnut pieces
Preheat the oven to 350F. Line baking sheet with parchment paper (seriously one of the best things I have learned about recently!)
In the bowl of your trusty stand mixer, blend the butter and sugar until smooth. Scramble the eggs with water and vanilla extract, then beat into the butter mixture.
Sift the flour, baking soda, salt and cinnamon, then add the dry mixture to the wet, mixing until all ingredients are combined. Stir in the oats, fruit (your choice - I just hate raisins) and nuts.
The cookies work well in any size option from small to generous - so use your own discretion. Bake 12-15 minutes at 350F or until the bottom of the cookies are golden brown.
Yum.
Monday, April 9, 2007
Lets welcome Special Guest Susan to the show....
SGS says: This is the best carrot cake I've had in a long time. (CA says - clearly she hasn't had mine in a while......) It's SUPER moist, and I used this maple syrup stuff from Williams Sonoma, one of those froo-froo syrups, ya know those "infused with vanilla" kinda things. It turned out absolutely amazing, and I just skipped the ginger altoghether.
CA says: I removed the ginger from the recipe and posted the rest as SGS sent to me.
Thanks for sharing the recipe Suze!
CA says: I removed the ginger from the recipe and posted the rest as SGS sent to me.
CARROT CAKE WITH MAPLE-CREAM CHEESE ICING
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups sugar
1 1/4 cups canola oil (CA says - I'd use butter instead of oil - I HATE baking with oil)
4 large eggs
3 cups grated peeled carrots
1 1/4 cups coarsely chopped walnuts
Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off paper; cool cakes completely.
Icing
10 ounces cream cheese, room temperature
5 Tablespoons unsalted butter, room temperature
2 1/2 cups powdered sugar
1/4 cup pure maple syrup
Thanks for sharing the recipe Suze!
Sunday, April 8, 2007
Storey Time
For Storey's birthday (since I elected myself the official work birthday cake baker - if I know when it is, I'll make you a cake - that is my motto), I needed an appropriate theme cake.....seeing as he graduated from Harvard, Boston Creme Pie (which is indeed a cake and not a pie) seemed to be a good choice. Besides, I had never made one before - so it was a new challenge.
Harvard Worthy Boston Creme Pie (Cake)
2 Tablespoons unsalted butter, plus more for pan
1 1/4 cups sugar, plus more for pan
1 1/4 cups sifted cake flour
1 1/4 teaspoons baking powder
3/4 teaspoon salt
2 large eggs
2 large egg yolks
3/4 cup whole milk
2 teaspoons pure vanilla extract
Preheat oven to 350 degrees;. Lightly butter a 9” round cake pan, and line with parchment paper. Butter parchment, and sprinkle with sugar, tapping out excess; set aside.
Whisk together flour, baking powder, and salt; set aside. In the bowl of a stand mixer fitted with the whisk attachment, whisk eggs and egg yolks on medium speed for 1 minute. Gradually add sugar, and continue beating until light and fluffy, about 3 minutes.
Heat milk and butter until hot in a small saucepan over medium heat. Be careful not to boil the milk. Remove from heat, and stir in vanilla. With mixer still running, slowly add hot milk to egg mixture. Gradually add flour mixture, 1/4 cup at a time, mixing until incorporated. Transfer to prepared pan.
Bake until cake is golden brown and a tester inserted into the center comes out clean, 35 to 40 minutes. Transfer to a wire rack, and cool for 15 minutes. Remove from pan, leaving the cake bottom-side up. Let cool completely. While the cake is baking, you can make the filling (alternatively, you can do this first and let it chill in the fridge during the whole cake making process)
Creme Filling
2 cups milk
1/2 cup sugar
4 large egg yolks
2 teaspoons pure vanilla extract
1 teaspoon salt
6 Tablespoons cornstarch
In a saucepan over medium heat, combine milk and 1/4 cup sugar and bring to a simmer. Meanwhile, in a medium bowl, whisk egg yolks and remaining 1/4 cup sugar until well combined. Whisk in vanilla and salt. Whisk in cornstarch, 1 tablespoon at a time, until fully incorporated.
While whisking egg mixture constantly, slowly add 1 cup of the heated milk to the egg mixture. Strain this mixture into milk remaining in saucepan. Continue cooking over medium heat, whisking constantly, until mixture comes to a full boil, 4 to 6 minutes.
Transfer to a bowl (I like pyrex), and cover with plastic wrap, pressing wrap against the filling to prevent a skin from forming. Refrigerate until at least 3 hours.
Chocolate (ganache) Topping
7 Tablespoons heavy cream
3 Ounces best-quality semisweet chocolate, coarsely chopped (or chips)
In a small saucepan over medium heat, bring heavy cream to a boil. Place chocolate in a medium bowl, and pour cream over chocolate, stirring until chocolate is melted and well combined. Set aside to cool slightly, about 10 minutes.
To assemble cake: Remove pastry cream from refrigerator. Beat with a stiff whisk until cream is smooth. Split cake in two even layers; spread bottom half with the pastry cream filling. Top with remaining layer. Pour glaze over center of cake, allowing it to spread, covering top and dripping down the sides. Chill cake for 20 minutes before serving.
Enjoy!
Harvard Worthy Boston Creme Pie (Cake)
2 Tablespoons unsalted butter, plus more for pan
1 1/4 cups sugar, plus more for pan
1 1/4 cups sifted cake flour
1 1/4 teaspoons baking powder
3/4 teaspoon salt
2 large eggs
2 large egg yolks
3/4 cup whole milk
2 teaspoons pure vanilla extract
Preheat oven to 350 degrees;. Lightly butter a 9” round cake pan, and line with parchment paper. Butter parchment, and sprinkle with sugar, tapping out excess; set aside.
Whisk together flour, baking powder, and salt; set aside. In the bowl of a stand mixer fitted with the whisk attachment, whisk eggs and egg yolks on medium speed for 1 minute. Gradually add sugar, and continue beating until light and fluffy, about 3 minutes.
Heat milk and butter until hot in a small saucepan over medium heat. Be careful not to boil the milk. Remove from heat, and stir in vanilla. With mixer still running, slowly add hot milk to egg mixture. Gradually add flour mixture, 1/4 cup at a time, mixing until incorporated. Transfer to prepared pan.
Bake until cake is golden brown and a tester inserted into the center comes out clean, 35 to 40 minutes. Transfer to a wire rack, and cool for 15 minutes. Remove from pan, leaving the cake bottom-side up. Let cool completely. While the cake is baking, you can make the filling (alternatively, you can do this first and let it chill in the fridge during the whole cake making process)
Creme Filling
2 cups milk
1/2 cup sugar
4 large egg yolks
2 teaspoons pure vanilla extract
1 teaspoon salt
6 Tablespoons cornstarch
In a saucepan over medium heat, combine milk and 1/4 cup sugar and bring to a simmer. Meanwhile, in a medium bowl, whisk egg yolks and remaining 1/4 cup sugar until well combined. Whisk in vanilla and salt. Whisk in cornstarch, 1 tablespoon at a time, until fully incorporated.
While whisking egg mixture constantly, slowly add 1 cup of the heated milk to the egg mixture. Strain this mixture into milk remaining in saucepan. Continue cooking over medium heat, whisking constantly, until mixture comes to a full boil, 4 to 6 minutes.
Transfer to a bowl (I like pyrex), and cover with plastic wrap, pressing wrap against the filling to prevent a skin from forming. Refrigerate until at least 3 hours.
Chocolate (ganache) Topping
7 Tablespoons heavy cream
3 Ounces best-quality semisweet chocolate, coarsely chopped (or chips)
In a small saucepan over medium heat, bring heavy cream to a boil. Place chocolate in a medium bowl, and pour cream over chocolate, stirring until chocolate is melted and well combined. Set aside to cool slightly, about 10 minutes.
To assemble cake: Remove pastry cream from refrigerator. Beat with a stiff whisk until cream is smooth. Split cake in two even layers; spread bottom half with the pastry cream filling. Top with remaining layer. Pour glaze over center of cake, allowing it to spread, covering top and dripping down the sides. Chill cake for 20 minutes before serving.
Enjoy!
Saturday, April 7, 2007
Super Easy Skillet Supper
I was inspired while reading a bunch of Mothers day brunch ideas (why am I reading a May issue in April?) to make a fritatta for dinner. To be honest, I also tried to put some cauliflower in there, but that didn't work out so great - and was the one draw back to the meal - so I'm leaving that out here..........
Cheddar Cheese Fritatta
6 eggs
1 package Simply Potatoes hashbrowns (or equivalent amount 1lb 40z of shredded potato)
1/2 cup milk
1 cup shredded cheddar
6 Tablespoons butter
1/4 cup minced onion (I love the dried ones - intense flavor)
Preheat the oven to 375F.
In a cast iron skillet (or other oven safe pan), melt the butter, add the potatoes and onions. Cook for 5-7 minutes.
In a bowl, whisk the eggs, milk (add salt and pepper to taste - my taste is for a LOT) and cheese.
Remove the skillet from the heat and flatten the potatoes into a uniform layer. Pour the egg mix over the potatoes. Cook at 375 for 15 minutes, until eggs pull away from the side of the pan, but are still a little goopy in the center.
Turn on the broiler and cook for 3-4 minutes until the top is nicely browned.
Be CAREFUL removing the pan from the oven (it is hot! i have a burn to show it! SGS is laughing reading this, I just know it) let stand for 5-10 minutes (egg mixture will continue setting, so don't worry). Enjoy!!!
Ps - a tip..... clean the cast iron skillet with a wadded up piece of aluminum foil to avoid using a soapy SOS pad or the equivalent and ruining the pan's "seasoning".
Cheddar Cheese Fritatta
6 eggs
1 package Simply Potatoes hashbrowns (or equivalent amount 1lb 40z of shredded potato)
1/2 cup milk
1 cup shredded cheddar
6 Tablespoons butter
1/4 cup minced onion (I love the dried ones - intense flavor)
Preheat the oven to 375F.
In a cast iron skillet (or other oven safe pan), melt the butter, add the potatoes and onions. Cook for 5-7 minutes.
In a bowl, whisk the eggs, milk (add salt and pepper to taste - my taste is for a LOT) and cheese.
Remove the skillet from the heat and flatten the potatoes into a uniform layer. Pour the egg mix over the potatoes. Cook at 375 for 15 minutes, until eggs pull away from the side of the pan, but are still a little goopy in the center.
Turn on the broiler and cook for 3-4 minutes until the top is nicely browned.
Be CAREFUL removing the pan from the oven (it is hot! i have a burn to show it! SGS is laughing reading this, I just know it) let stand for 5-10 minutes (egg mixture will continue setting, so don't worry). Enjoy!!!
Ps - a tip..... clean the cast iron skillet with a wadded up piece of aluminum foil to avoid using a soapy SOS pad or the equivalent and ruining the pan's "seasoning".
Friday, April 6, 2007
Cooking Marathon
My friend Missy had mentioned that she needed several meals for her in-laws, who are in poor health and cannot cook for themselves. Missy, the very busy mother of two children, didn't know where she would find the time to cook for them - so I volunteered to test out several of my "save to try" recipes for them. Here is a selection of what I made.
Chicken Pot Pie
2 Tablespoons butter
2 Tablespoons olive oil
3 cups diced red potatoes
2 cups diced onion
2 cups sliced mushrooms (I used canned)
1 cup diced celery
1 cup diced carrot
1/4 cup parsley flakes
2 teaspoons thyme
3 Tablespoons flour
2 cups chicken broth
1 cup milk
2 cups chopped, cooked chicken (I boiled chicken in broth first for this)
1 cup frozen peas
1 teaspoon salt
pepper to taste
frozen phyllo dough, thawed
Preheat oven to 375. Melt the butter in a large sauce pan over medium heat. Add the oil, potatoes, onions, mushrooms, celery, carrots, parsley (some rosemary and sage too if you are feeling musical) and thyme. Saute for 5-10 minutes, then reduce the heat to low and sprinkle the flour over the vegetables. Cook for 5-10 minutes, stirring.
Stir in the milk and the broth, increase to medium-high heat and bring the mixture to a boil. Reduce the heat and simmer for 5 minutes, until the mixture thickens. Remove from heat and stir in the chicken, peas, salt & pepper.
Spoon the mixture into a casserole dish or individual crock dishes. Roll out the phyllo dough and cover the dish(es). Place the dish on a cookie sheet and bake at 375 for 20 minutes or until top is golden.
Meatloaf
1 pound of ground chuck
1 roll of Jimmy Dean sage sauage
3 eggs
1 cup of italian style breadcrumbs
1/2 cup parsley
1/2 cup parmesan cheese
1/4 cup chopped onion
1/2 cup classico, four cheese pasta sauce
Preheat the oven to 350F. Mix the ingredients together by hand or using a mixer. Form a loaf and bake for 1 hour 30 minutes, or until the center reaches 160F.
Parmesan Chicken Risotto
3 Tablespoons olive oil
6 green onions
1 cup risotto rice (arborio)
1 cup dry white wine
1 quart chicken broth
4 Tablespoons butter
1/4 cup parsley flakes
1/3 cup parmesan cheese
2 cups chopped, cooked chicken (I used some of the boiled chicken)
(package frozen vegetables, if desired)
In a large (deep) sauce pan, over medium heat, saute the onions in olive oil. Add the rice, cook for 3 minutes, or until you hear a clacking noise (similar to glass beads knocking around). Add the cup of wine and stir until the wine is absorbed. Add the chicken broth one cup at a time, adding the next cup only after the first is absorbed (when you can stir the rice and get a path cleared behind the spoon). Cook until the rice is soft (past al dente) and has a creamy consistency, about 20-25 minutes.
Remove from heat (mixture will thicken slightly) and add the butter, parsley flakes and cheese, then the chopped chicken and frozen vegetables.
Enjoy!
Chicken Pot Pie
2 Tablespoons butter
2 Tablespoons olive oil
3 cups diced red potatoes
2 cups diced onion
2 cups sliced mushrooms (I used canned)
1 cup diced celery
1 cup diced carrot
1/4 cup parsley flakes
2 teaspoons thyme
3 Tablespoons flour
2 cups chicken broth
1 cup milk
2 cups chopped, cooked chicken (I boiled chicken in broth first for this)
1 cup frozen peas
1 teaspoon salt
pepper to taste
frozen phyllo dough, thawed
Preheat oven to 375. Melt the butter in a large sauce pan over medium heat. Add the oil, potatoes, onions, mushrooms, celery, carrots, parsley (some rosemary and sage too if you are feeling musical) and thyme. Saute for 5-10 minutes, then reduce the heat to low and sprinkle the flour over the vegetables. Cook for 5-10 minutes, stirring.
Stir in the milk and the broth, increase to medium-high heat and bring the mixture to a boil. Reduce the heat and simmer for 5 minutes, until the mixture thickens. Remove from heat and stir in the chicken, peas, salt & pepper.
Spoon the mixture into a casserole dish or individual crock dishes. Roll out the phyllo dough and cover the dish(es). Place the dish on a cookie sheet and bake at 375 for 20 minutes or until top is golden.
Meatloaf
1 pound of ground chuck
1 roll of Jimmy Dean sage sauage
3 eggs
1 cup of italian style breadcrumbs
1/2 cup parsley
1/2 cup parmesan cheese
1/4 cup chopped onion
1/2 cup classico, four cheese pasta sauce
Preheat the oven to 350F. Mix the ingredients together by hand or using a mixer. Form a loaf and bake for 1 hour 30 minutes, or until the center reaches 160F.
Parmesan Chicken Risotto
3 Tablespoons olive oil
6 green onions
1 cup risotto rice (arborio)
1 cup dry white wine
1 quart chicken broth
4 Tablespoons butter
1/4 cup parsley flakes
1/3 cup parmesan cheese
2 cups chopped, cooked chicken (I used some of the boiled chicken)
(package frozen vegetables, if desired)
In a large (deep) sauce pan, over medium heat, saute the onions in olive oil. Add the rice, cook for 3 minutes, or until you hear a clacking noise (similar to glass beads knocking around). Add the cup of wine and stir until the wine is absorbed. Add the chicken broth one cup at a time, adding the next cup only after the first is absorbed (when you can stir the rice and get a path cleared behind the spoon). Cook until the rice is soft (past al dente) and has a creamy consistency, about 20-25 minutes.
Remove from heat (mixture will thicken slightly) and add the butter, parsley flakes and cheese, then the chopped chicken and frozen vegetables.
Enjoy!
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