Sticky Toffee Pudding
This English steamed dessert consists of a very moist sponge cake that is made with chopped dates and covered in a toffee sauce. Sticky Toffee Pudding is considered an English classic and is thought to have developed somewhere in the south of England and made accessible by The Gait Inn at Millington (East Yorkshire), England in 1907.
INGREDIENTS
8 Ounces Stoned & Finely Chopped Dates
6 Ounces Boiling Water
1 ½ Teaspoon Vanilla Extract
6 Ounces Self-Rising Flour
1 Teaspoon Baking Soda
2 Lightly Beaten Large Eggs
3 Ounces Softened Butter (Plus Extra For Greasing)
5 Ounces Demerara Sugar
2 Tablespoons Black Treacle
3 ½ Ounces Milk
SAUCE
6 Ounces Muscovado Sugar
2 Ounces Butter (Cut Into Pieces)
8 Ounces Heavy Cream or Double Cream
1 Tablespoon Black Treacle
Preheat the oven to 325° F. Butter and flour 6 individual ramekins or use a deep square baking dish. Put the chopped dates into a large glass bowl and fill with boiling water to soak for 20 minutes. Once the dates are soft add the vanilla extract. Sift the flour and baking soda into a medium bowl. In a separate large bowl cream the butter and sugar together until light and creamy. In small amounts at a time add the beaten egg to the butter and sugar mixture. Mix well between additions. Add the black treacle and beat well. Now fold in 1/3 of the flour and then 1/3 of the milk and repeat until the flour and milk are all in the butter mixture. Add the chopped dates including the liquid in the bowl and stir gently. The mixture will resemble a thick batter. Divide the mixture between the ramekins (or deep square baking dish) and place on a baking sheet and bake 20 to 25 minutes for the individual puddings or 45 to 50 minutes for the deep square baking dish. The cake should be raised and firm to the touch. Make sure not to over bake. Remove from the oven and cool for 10 minutes before turning out.
To make the sauce: Over medium heat melt the butter, sugar and half of the cream in a saucepan. Increase the heat slightly and bring to a boil while stirring constantly until all of the sugar has dissolved. Add the treacle and allow the sauce to bubble for about 2 minutes. Remove from the heat and leave to cool for 1 minute. Now stir in the remaining cream.
To serve place an individual pudding or a portion from the baking dish onto a warm individual serving dish. Drizzle generous amounts of sauce over the pudding. You can serve with either ice cream or custard. Serves 6
Salmon Mousse
Up until the 18th century, salmon was one of the most commonly eaten fish in Europe. With the Industrial Revolution came the pollution of many of the rivers which effectively eliminated wild salmon. These days most of the salmon sold in the U. S. and Europe is produced on fish farms. I usually prefer to consume wild salmon and make a point to ask the origin when I am purchasing my fish. This salmon mousse recipe is extremely versatile. It can be used as an appetizer (sliced and served as is on small squares of toasts with a squirt of lemon juice); as a main course; served with cold asparagus; served with a tossed salad; and a “make-ahead” spread that can be served with crackers or toasted rye bread.
INGREDIENTS
1 Pound Fresh Salmon
Bunch of Fresh Herbs
½ Pint Double Cream
2 Ounces Softened Butter
4 Ounces Dry Sherry
2 Tablespoons Lemon Juice
1/8 Teaspoon Salt
1/8 Teaspoon Freshly Ground Black Pepper
½ Ounce Powdered Gelatin
Preheat oven to 350° F. Lightly oil a 1 pound loaf pan or a salmon mould. Place the salmon in a buttered, ovenproof dish with the fresh herbs and cover with water. Cover the dish with foil and cook for 20 minutes. Leave the salmon to cook in the liquid, and then remove the skin and bones. Reserve the liquid. Pound the salmon flesh until smooth. Lightly whip the cream and fold into the salmon. Soften the butter and stir into the mixture together with the sherry and lemon juice. Add the salt and pepper. Measure 6 tablespoons of the reserved fish liquid into a bowl and sprinkle the gelatin on top. Set over a pan of hot water until the gelatin has dissolved. Cool slightly and then beat into the mousse. Spoon the mousse into the loaf pan or the mould and leave to set in the refrigerator overnight. Turn out onto a serving plate to serve. Serves 8
Meringue
There are several types of meringue. The sweetened, uncooked beaten egg whites that form the “islands” of Floating Island (also known in French as Ile flottante), the partly cooked toppings of lemon meringue pie and other meringue pie and other meringue-topped desserts, and the classic dry featherweight meringue. Different preparation techniques produce these results. French meringue is the method best known to home cooks. Fine white sugar is beaten into egg whites. Italian meringue is made with boiling sugar syrup, instead of white sugar. This leads to a much more stable soft meringue which can be used in various pastries without collapsing. In an Italian meringue, a hot sugar syrup is whipped into softly whipped egg whites until stiff. This type of meringue is safe to use without cooking. It will not deflate for a long while and can be either used on pies and Baked Alaska, or spread on a sheet and baked for meringues. Swiss meringue is whisked over a bain-marie (water bath) to warm the egg whites, and then whisked steadily until it cools. Then it is baked.
INGREDIENTS
2 Egg Whites
¼ Teaspoon Cream of Tartar
1 Pinch Salt
½ Cup Sugar
½ Teaspoon Vanilla Extract
Preheat oven to 375° F. Line baking sheet with parchment paper and set aside. In medium bowl, with an electric mixer on medium speed, beat egg whites until frothy. Add cream of tartar and salt. Beat on high speed until stiff. Beat in sugar one tablespoon at a time. Fold in vanilla. Drop batter by heaping teaspoonfuls onto prepared baking sheets. Place in oven and turn oven off. Leave in the oven for 5 hours. Makes 12
Victoria Sponge
The Victoria Sponge Cake was named after Queen Victoria, who favored a slice of the sponge cake with her afternoon tea. A traditional Victoria Sponge consists of raspberry jam and whipped double cream or vanilla cream. The jam and cream are sandwiched between two sponge cakes. The top of the cake is not iced or decorated.
INGREDIENTS
8 Ounces Unbleached Flour
2 Teaspoons Baking Powder
8 Ounces Sugar
8 Ounces of Soft Butter
4 Large Eggs
½ Teaspoon Vanilla Extract
Filling:
4 Ounces Raspberry Jam
5 Ounces Double Cream – Whipped
Preheat the oven to 375° F. Beat the butter and sugar until pale and fluffy. In a small whisk the eggs just to mix. Slowly add the eggs to the butter and sugar mixture. Make sure that each addition is well mixed in before adding more. Sift the flour and baking powder, then gently fold into the egg mixture with a spatula. Use baking parchment to line a 9 inch round cake pan with a removable bottom. Line the side of the pan with a separate strip of parchment. Pour in the cake mixture. Bake for 30 minutes or until done. Cool on a wire rack. Remove the cake from the pan and cut into two equal layers using a bread knife. Spread jam on the cut surface of one layer and whipped cream on the other cut surface. Sandwich together. Serve sprinkled with confectioner’s sugar is you like. Serves 8
Bakewell Tartlet
The Bakewell Tart is a traditional English baked dessert tart of cake. It is a distant cousin of the original “Bakewell Pudding.” The Bakewell Tart consists of a shortcrust pastry shell, spread with jam and covered with a sponge-like filling enriched with ground almonds (Frangipane). The Derbyshire town of Bakewell claims to be the home of the authentic Bakewell Pudding. The tale told to tourists is that the tart was an accidental invention of the 1860’s, which occurred when a nobleman visiting the White Horse Inn (now called The Rutland Arms) at Bakewell and ordered a strawberry tart. The cook, instead of stirring the egg mixture into the cake, spread it on top of the jam.
INGREDIENTS
For The Pastry:
1 ¼ Cups Unbleached Flour
1/3 Cup Confectioner’s Sugar
½ Teaspoon Salt
10 Tablespoons Chilled Unsalted Butter (Cut into Pieces)
2 Lightly Beaten Egg Yolks (Plus 1 Tablespoon Water)
For The Filling:
8 Tablespoons Unsalted butter
1/3 Packed Almond Paste
½ Cup Sugar
3 Lightly Beaten Eggs Plus 1 Egg White
1/3 Cup Plus 1 Tablespoon Cake Flour
1 Cup Strawberry, Raspberry or Sour Cherry Jam
For The Icing:
1 1/3 Cups Confectioner’s Sugar
2 Tablespoons Water
Garnish:
6 Halved Candied Cherries
To make the pastry: In a food processor combine flour, confectioner’s sugar and salt. Pulse to mix. Add the butter and process in short pulses until pea-sized crumbs form . Do this for 25 seconds. While pulsing, add the egg yolk mixture and process to form large, moist crumbs (pulse 15 seconds more). Turn the dough out onto a lightly floured surface, shape the dough into a ball and divide it in half. Shape each half into a flat 5” dish and cover with plastic wrap. Refrigerate at least 1 hour.
Move the oven rack into the center of the oven and preheat to 400° F.
Working with one piece of dough at a time, roll out to 1/8 inch thickness. Using a 3 inch round cookie cutter, cut out 12 rounds of pastry. Transfer a round to each well of a 12 well mini tart tin or you may use individual mini tart tins. Using your fingers, press the pastry to fit into the well. Refrigerate until ready to bake.
To make the filling: In a large bowl beat the butter until light and creamy with an electric mixer. Add the almond paste and sugar. Beat until smooth and creamy. While beating, add the eggs one at a time. Blend well after each addition. Reduce the speed to low and fold in the cake flour until just blended and no lumps of flour remain. Spoon 1 heaping teaspoon of jam into each tart shell to make a thin layer ¼ inch deep. Spoon the filling into each shell, filling it just to the top. Bake in a preheated oven until (on the middle rack) the tartlets are golden. Remove from oven and cool on a wire rack for 15 minutes. Repeat until you have finished up making all tartlets.
For the icing: Sift the confectioner’s sugar into a bowl. Combine with 2 tablespoons of water until smooth. Spoon the icing over the cooled tartlets and tope with candied cherry half. Makes 24 tartlets
Deviled Ham Tea Sandwiches
My childhood consisted of deviled ham sandwiches and Ball Park franks (“they plump when you cook em’). I loved opening up a tin of Underwood Deviled Ham and spreading it all over Wonder Bread. Talk about salt! This homemade deviled ham recipe is creamy and just a bit spicy. Serve it scooped onto lettuce leaves as a light lunch, too.
INGREDIENTS
2 Cups Finely Chopped Smoked Ham
¼ Cup Mayonnaise
2 Tablespoons Finely Chopped Flat Leaf Parsley
2 Tablespoons Finely Chopped Green Onions
1 Tablespoon Worcestershire Sauce
¼ Teaspoon Hot Sauce of Your Choice
12 Slices Thinly Sliced Sandwich Bread
In a medium bowl mix together ham, mayonnaise, parsley, green onions, Worcestershire sauce and hot sauce. Cover and chill deviled ham for at least 2 hours. Divide deviled ham between 6 slices of bread and spread out evenly with a knife. Top with remaining slices of bread and press each sandwich down lightly. Remove crusts and cut in halves or quarters. Transfer to platter and serve immediately or cover platter with a slightly dampened paper towel and plastic wrap – then refrigerate until ready to serve. Serves 6
Strawberry Tart
This is such an easy dessert recipe. Feel free to substitute the strawberries with your favorite berry.
INGREDIENTS
9 Inch Pie Crust
8 Ounces Softened Cream Cheese
1/3 Cup Sugar
2 Tablespoons Milk
1 Teaspoon Vanilla Extract
3 Cups Washed & Hulled Whole Strawberries
Bake the pie crust until golden brown. If you are using a frozen pie crust then follow the package directions. Remove from the oven and set aside to cool.
In a mixing bowl, beat together cream cheese, sugar, milk and vanilla until smooth. Spoon the filling into the cooled pie crust. Spread the mixture evenly in the shell. Arrange the strawberries on top of the filling. Some people like to arrange the strawberries with the bottoms up, but arrange however you wish. Chill for 1 hour before serving. Serves 6
Lemon Sugar Cookies
INGREDIENTS
1 Cup Softened Butter
1 Cup Sugar
1 Cup Confectioners’ Sugar
1 Cup Vegetable Oil
2 Eggs
1 Teaspoon Lemon Extract
4 ½ Cups Unbleached Flour
1 Teaspoon Baking Soda
1 Teaspoon Cream of Tartar
Additional Sugar
In a large bowl, cream together the butter, sugars and oil. Beat in the eggs and extract. Combine the flour, baking soda and cream of tartar. Stir into the creamed mixture. The dough will be stiff. Roll the dough into 1 inch balls and place 2 inches apart on parchment lined baking sheet. Press the dough ball with the bottom of a glass that has been dipped in water and then in sugar. Bake at 350° F for 10 minutes or until the edges are lightly browned. Makes about 11 dozen cookies.
Almond Pound Cake
INGREDIENTS
1 Teaspoon Plus ¾ Cup Softened Butter – Divided
2 Teaspoons Confectioners’ Sugar
1 Cup Slivered Almonds
1 Cup Sugar
2 Eggs
1/3 Cup Sour Cream
1 Tablespoon Grated Lemon Peel
1 Cup Unbleached Flour
1 Teaspoon Baking Powder
¼ Cup Lemon Juice
Grease the bottom and sides of a 9 inch round baking pan or a loaf pan with 1 teaspoon butter. Sprinkle with confectioners’ sugar and set aside. Place the almonds and sugar in a food processor. Cover and process until finely ground.
In a small bowl, cream the remaining butter and beat in almond mixture until combined. Add the eggs one at a time. Beat well after each addition. Stir in the sour cream and lemon peel. Combine the flour and baking powder. Add the flour mixture to the butter mixture alternating with the lemon juice. Pour into the prepared pan of your choice. Bake in a preheated 350° F oven for 40 to 45 minutes or until a toothpick comes out clean. Cool on a wire rack for 10 minutes. Invert onto a wire rack to cool completely. Sprinkle cake with confectioners’ sugar. Serves 6
Raspberry Kolaches
INGREDIENTS
8 Ounces of Raspberries
19 Tablespoons Plus 1 Teaspoon Sugar
½ Teaspoon Fresh Lemon Juice
¼ Cup Water
1 ¼ Ounce Package Active Dry Yeast
4 Tablespoons Softened Butter
2 Tablespoons Melted Butter
½ Teaspoon Kocher Salt
1 Egg Yolk
3 ½ Cups Flour
¾ Cup Milk
½ Cup Heated Water
Combine berries, 12 tablespoons sugar, fresh squeezed lemon juice and ¼ Cup Water in a medium pan over medium-high heat. Cook for 8 to 10 minutes or until thick. Remove from heat and mash berries until they are chunky. Let the berries cool.
In a small bowl, stir the yeast, 1 teaspoon sugar, and ½ cup heated (115°) water, Let stand until the yeast mixture is foamy. In a large bowl, beat the softened butter and 3 tablespoons sugar. Add the salt and egg yolk and beat until smooth. Add the yeast mixture, 3 ¼ Cups flour and milk to form dough. In the bowl knead the dough to form a ball. Cover the bowl with a tea towel and set aside in a warm place for about an hour to let rise. To make the crumb topping, combine the remaining sugar, 1 teaspoon melted butter and the remaining flour in a bowl. Set aside.
Preheat the oven to 375° F. Divide the dough into 16 balls. Arrange on a parchment lined baking sheet. Brush with the remaining melted butter and cover with plastic wrap. Let rise for 30 minutes. Using the back of a spoon, make an indentation in each ball. Spoon 1 tablespoon of the raspberry filling into each kolache. Sprinkle with the crumb topping and bake for 30 to 35 minutes or until golden. Makes 16
