|Prepping the ingredients|
|Crushing the peppermint sticks|
|Prepping the ingredients|
|Crushing the peppermint sticks|
3 cups all-purpose flour
1 Tbsp baking powder
3/4 tsp salt
2 1/2 cups sugar
1 cup unsalted butter, room temperature
1/2 cup shortening, room temperature
5 large eggs
1 cup whole milk
5 Tbsp lemon juice
1 lemon, zested
I love Snickerdoodles! A cinnamon covered cookies that is soft and very tasty. Normally in our house when cookies are made it is generally around Christmas time or it is our favorite chocolate chip cookie. One Saturday a couple of weeks ago I had a hankering for Snickerdoodles. I hadn’t made these in a really long time. I am not sure where the recipe came from, other than my handy recipe box. These were so good! I might have to make them again real soon.
2 3/4 cup flour
1 Tblsp. Baking Powder
1 cup of Butter
1 3/4 cup sugar, divided
1 Tblsp. cinnamon
On wax paper, stir together flour and baking powder, set aside. In large saucepan or heat resistant bowl melt butter over low heat. Remove and stir in 1 1/2 cups sugar and eggs until smooth. Gradually stir in flour until smooth dough forms. Cover and chill for 1 hour or up to 3 days.
On wax paper or small bowl, mix remaining sugar with cinnamon. Drop round teaspoon full of dough into mixture and turn to coat well. Place on greased cookie sheet.
Bake at 375 degrees for 8 to 12 minutes. Cool on sheet for 1 minute and remove to cool.
Enjoy with a cold glass of milk! I like to cool cookies on a clean dish towel
Last weekend was our dinner club dinner at our neighbors across the street. It was a Fajita Fiesta night that also included a little pool party time to cool down from our run of 90 degree plus days. Our assignment was dessert. And what betther way to cool down that a Tres Leches Cake that is light and refreshing.
Now I have never made this before and was a bit puzzled on the size of the platter needed to serve it on. The cake was baked in a 10″ pan and need to go on a platter with 1 inch sides to capture the “juices” of the 3 milks (Tres Leches) and Grand Marnier. I could not find one and ended up using the casserole dish that was just a tad bit bigger than the cake pan. Having now made this I know that I could use a different plate for presentation.
The recipe was also very approprate for me. I work in the dairy industry and what better way to support it than a recipe which actually had 4 types of dairy products involved. So, for a international flair and somthing that is refreshing and moist – give this recipe a try.
Nonstick cooking spray, for the cake pan
1 1/2 cups all-purpose flour, plus more for dusting the cake pan
1 tablespoon baking powder
4 large eggs, separated
1 1/2 cups sugar
1/2 cup whole milk
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
2 cups heavy cream, divided
3 tablespoons orange liqueur (recommended: Grand Marnier)
1 tablespoon powdered sugar
1/2 teaspoon ground cinnamon
Preheat the oven to 350 degrees F. Spray and flour a 10-inch cake pan with 2-inch high sides and then line with parchment paper. Grease the parchment paper.
Mix the flour and baking powder in a medium bowl. Set aside.
In a large mixing bowl, using an electric mixer with the whisk attachment, whip the egg whites until frothy. With the mixer running, gradually add the sugar and beat to stiff peaks. Beat in the yolks, 1 at a time, blending well after each addition. Add the flour mixture in 3 additions, alternating with the whole milk in 2 additions.
Pour the batter into the prepared pan and bake until a tester inserted into the center comes out clean, about 30 minutes. Cool the cake slightly, about 10 minutes, then invert onto a platter with 1-inch high sides.
Pierce the top of the cake all over with a thick skewer. Mix the sweetened condensed milk, evaporated milk, 1 cup heavy cream and orange liqueur in a medium bowl. Pour the mixture over the cake while warm. Cover and refrigerate until cold, about 3 hours or overnight.
Combine the remaining 1 cup heavy cream and powdered sugar in a medium bowl. Using an electric mixer, beat the cream until soft peaks form. Spread the whipped cream onto top of the cake and sprinkle with the ground cinnamon.
6 tablespoons (3/4 stick) unsalted butter
3 1/4 cups (20 ounces) semisweet chocolate chips
3 extra-large eggs
1 cup sugar
1 tablespoon instant coffee granules
1/2 teaspoon pure vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup (4 ounces) chopped walnuts
2 to 3 tablespoons heavy cream
Melt the butter in a bowl set over simmering water. Add 2 cups of the chocolate chips, remove from the heat, and stir until the chocolate melts. Set aside to cool completely.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, coffee, and vanilla on medium-high speed until light and fluffy, about 3 minutes. Stir in the cooled chocolate. In a medium bowl, combine the flour, baking powder, salt, 1 cup of the chocolate chips, and the walnuts. Fold the flour mixture into the batter until just combined. Pour into the pan and bake for 35 to 40 minutes, until the center is puffed (the top may crack). The inside will still be very soft. Cool to room temperature before removing the sides of the tart pan.
Melt the remaining 1/4 cup of chocolate chips with the heavy cream and drizzle on the tart.
Beat the butter in a large bowl at medium speed of a mixer until light and fluffy. Gradually add the granulated sugar and lemon extract, beating until well-blended. Add eggs, 1 at a time, beating well after each addition. Add grated lemon rind and 2 tablespoons lemon juice; beat 30 seconds. Add flour mixture to sugar mixture alternately with sour cream, beating at low speed, beginning and ending with flour mixture.
Spoon batter into prepared pan. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Combine 2 tablespoons of lemon juice and powdered sugar. Drizzle glaze over top of cake.
There is this great spice company that we love to buy from when we get the chance. It is called Penzey’s and is headquartered out in the Midwest. There was at one time a kiosk in Grand Central Station that we would always stop at to purchase what we might need but has now moved to a mall outside of the city. Their prices are very good and the quality is the best.You are able to buy what you need in all sorts of sizes. Once you start shopping through them you would receive a catalog on a quarterly basis that not only has all of their spices and extracts but great recipes too. This recipe came from a recent catalog I picked up when I was in their Buffalo store. I had to be in Buffalo for my job and I made it a point to stop by the store with my list of needed spices and extracts. Hubby found the recipe and made it for dinner last weekend.It is a great fall recipe, maybe even for Thanksgiving this week because it features both Apples and Fresh Cranberries.
1 3-lb. bag McIntosh apples, peeled, cored and sliced
1 1/2 Cups cranberries, optional
3/4 Cup sugar (you might use a bit more if adding cranberries, which are quite tart)
2 tsp. PENZEYS CINNAMON
1 tsp. GROUND NUTMEG
1 tsp. GROUND ALLSPICE
1/2-1 tsp. GROUND CLOVES (recipe calls for full teaspoon)
2 Cups flour
1 Cup packed brown sugar
1 Cup shortening
Preheat oven to 350°. In a large bowl, combine the apples, cranberries (if using), sugar and spices. Toss to coat. In a second large bowl, combine the flour and brown sugar. Add the shortening and cut with a fork until the mixture resembles pebbles. Spoon the filling into a 9×13 pan. Sprinkle with the crust crumbles. Gently press the crust to form a flat surface. Bake at 350° for 45-60 minutes.
|My husband dressed the part!|
When you think of fall you remember the leaves changing colors, apple picking, pumpkins, Oktoberfest and hearty meals. Well that is what we had at our last dinner club dinner a few weeks ago. Giada and hubby from across the street created an Oktoberfest menu that included some traditional German foods including Sweet and Sour Cabbage, Jagerschnitzel (Pork Cutlets with mushroom gravy), Zwiebelkuchen (Onion Pie) and Apple Strudel.
1/2 of a 17.3 ounce package of Puff Pastry (Pepperidge Farm), thawed
3 Granny Smith apples, peeled, cored, and thinly sliced
1/3 cup sugar
1/2 teaspoon cinnamon
1 tablespoon all-purpose flour
1/2 cup dried cranberries
1/4 cup chopped walnuts
1 1/2 teaspoons lemon juice
1 egg beaten lightly with 1 tablespoon water
Confectioners’ sugar for serving (optional)
Ice Cream (optional)
Adjust oven rack to middle position and preheat oven to 350°F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together sugar, cinnamon, and flour. Add cranberries and walnuts and stir to combine. Add apples and lemon juice and toss, stirring until the apples are well coated; set aside.
Lightly flour a clean work surface and roll puff pastry out to a 16 by 12-inch rectangle. With the short side facing you, sprinkle 1/2 of pastry with apple mixture, leaving a 1-inch border at the end closest to you. Roll the pastry up, jelly roll-style, and crimp to seal edges. Transfer strudel to prepared baking sheet and brush top with egg wash. Cut three slits on top of the pastry to let steam escape. Bake until top is golden, about 35 minutes. Transfer baking sheet to a wire rack and let cool for 20 minutes. Dust with confectioners’ sugar before serving and serve with ice cream, if desired.
Bake in a 325 degree F oven that has NOT been pre-heated. This will give you a loftier cake and a nicer crust. (Do not open the oven door). Bake for 70-80 minutes or until a toothpick comes out the center clean.