Afternoon Tea

To The Manor Born Pound Cake

February 18, 2013

To The Manor Born Pound Cake

My pièce de résistance is a beautiful pound cake swimming in silky-smooth whipped cream topped with fresh and fragrant berries. 

INGREDIENTS

1 Cup Packed Light Brown Sugar

1 Cup Softened Butter

5 Eggs

1 Teaspoon Vanilla Extract

1 3/4 Cup Unbleached Flour

1/2 Teaspoon Baking Powder

1/4 Teaspoon Kosher Salt

Sweetened Whipped Cream

Assorted Berries

Preheat your oven to 350º F.  Grease and flour a 9x5x3 inch loaf pan.  In a large size bowl, beat the sugar and butter until fluffy.  Beat in the eggs one at a time.  Add the vanilla.  In a separate bowl combine the flour, baking powder and kosher salt.  Gradually add the flour mixture into the sugar mixture.  Pour the batter into the loaf pan and bake for 1 hour.  Remove from the oven and let cool for 10 minutes before turning out onto a rack to cool completely.  Garnish with berries and whipped cream. Serves 8

 

Sweetened Whipped Cream

1 Cup Heavy Whipping Cream

3 Tablespoons Sugar

1/2 Teaspoon Vanilla Extract

 

Chill a medium size bowl in the freezer for 1 hour. Remove the bowl from the freezer and add the whipping cream, sugar and vanilla.  Beat on medium high until soft peaks form.  Serve immediately or refrigerate up to 3 hours. 

 

 

Peanut Butter Fudge

February 8, 2013

Peanut Butter Fudge

The blizzard is on its way and time to make fudge.  If you love peanut butter then you will LOVE my Peanut Butter Fudge.  Make lots of extra and give this fudge away for Valentine’s Day.  Stay safe and warm this weekend. 

INGREDIENTS

1 Pound Confectioners’ Sugar

1/2 Cup Milk

13 Ounces Peanut Butter

7 Ounces Marshmallow Cream

In a large saucepan add the milk and sugar.  Bring to a boil and let boil for 4 minutes.  Remove from the heat and add the peanut butter and marshmallow cream.  Pour into a greased 8×8 inch pan.  Place in the fridge for at least 4 hours.  Slice into fudge size pieces.  Makes 16 to 20 pieces. 

Perfect Lemon Squares

February 7, 2013

Perfect Lemon Squares

You've been good all year so far so it's time for a little lemon treat.  Well maybe you haven't been good, but make these lemon squares and ponder how to be better. 

INGREDIENTS

2 Cups Unbleached Flour

1/2 Cup Confectioners’ Sugar

2 Tablespoons Cornstarch

1/4 Teaspoon Kosher Salt

3/4 Cup Cut-Up Butter

5 Eggs

1 1/2 Cups Sugar

3 Tablespoons Unbleached Flour

2 Teaspoons Grated Lemon Peel

3/4 Cup Freshly Squeezed Lemon Juice

1/4 Cup Half & Half

Extra Confectioners’ Sugar for Dusting

 

Preheat your oven to 350º F.  Line a 13x9x2 inch baking pan with parchment paper.  You will want the parchment paper to extend over the edges for lifting.  In a large size bowl combine the 2 cups flour, 1/2 cup confectioners’ sugar, cornstarch and kosher salt.  Cut in the butter with a pastry blender.  You will want the mixture to look like coarse crumbs.  Press the mixture into the bottom of the parchment lined pan.  Bake for 20 minutes until the edges are a very light brown.  While the shortbread crust is baking make the lemon topping.  In a large size bowl mix together the eggs, sugar, 3 tablespoons flour, lemon peel, lemon juice and half & half.  Remove the shortbread crust from the oven and slowly pour the lemon topping over the hot crust.  Place back into the oven and bake for another 20 minutes.  You will want the center set so feel free to bake a bit longer if the center is not quite set.  Remember all ovens bake differently.  Remove from the oven and cool completely in the pan.  Use the parchment paper hanging over the sides to lift out of the pan.  Place onto a hard surface and cut into squares.  Just before serving dust powdered sugar over the tops.  Makes approximately 36 cookies. 

Lemon Poppy Seed Cake

February 4, 2013

Lemon Poppy Seed Cake

This cake is so light and not too sweet that it can be eaten for breakfast.  You could also turn this recipe into muffins. 

INGREDIENTS

1 1/2 Cups Unbleached Flour

1/4 Teaspoon Baking Powder

1/8 Teaspoon Baking Soda

1/2 Cup Softened Butter

1 Cup Sugar

1/2 Cup Sour Cream

3 Eggs

4 Teaspoons Lemon Extract

1/2 Teaspoon Vanilla Extract

3 Tablespoons Poppy Seeds

Preheat your oven to 350º F.  In a large size bowl add all of the ingredients and beat with a mixer on low for 3 minutes.  Stir in the poppy seeds.  Grease and flour a Bundt pan.  Pour into the prepared Bundt pan and place into the oven for 45 minutes.  Remove from the oven and cool in the pan for 10 minutes.  Invert the cake onto a wire rack to cool completely.  Transfer to a cake plate.  Serves 12

Peanut Butter Sandwich Cookies

January 30, 2013

Peanut Butter Sandwich Cookies

My Peanut Butter Sandwich Cookies are simple and understated, but deliver a beautiful peanut butter taste.  No fork marks needed on these cookies.  Everyone will know that these cookies are the real deal!

INGREDIENTS

1 Cup Peanut Butter

1/2 Cup Softened Butter

1/2 Cup Shortening

1 Cup Sugar

1 Cup Packed Brown Sugar

1 Teaspoon Baking Soda

1 Teaspoon Baking Powder

3 Eggs

1 Teaspoon Vanilla Extract

2 1/2 Cups Unbleached Flour

 

Filling:

3/4 Cup Creamy Peanut Butter

3 Tablespoons Softened Unsalted Butter

1 Cup Powdered Sugar

1 Tablespoon Cold Brewed Coffee

 

Preheat the oven to 375º F.  In a large size bowl mix the peanut butter, butter and shortening with an electric mixer for 45 seconds.  Add the sugar and brown sugar and beat for 30 seconds.  Add the baking soda and baking powder.  Beat for another 30 seconds.  Make sure to scrape the sides of the bowl.  Beat in the eggs and vanilla for 30 seconds.  Beat in as much of the flour as you can.  Any flour that you were not able to beat in then stir in by hand.  Cover the bowl with plastic wrap and put in the fridge for 1 hour.  This will make the dough easy to handle.  Shape the dough into 1 1/4 inch balls.  Place 2 inches apart onto parchment paper lined baking sheets.  Flatten just a bit with the heel of your hand. Bake for 7 to 9 minutes until the bottoms are light brown.  Remove from the oven and let the cookies cook on the baking sheet for 1 minute.  Repeat until you have used all of the dough.

For the filling: In a large size bowl beat together the softened butter, peanut butter, powdered sugar, vanilla and cold coffee.  Make sure the mixture is well combined. 

To Assemble:  Pace cookies upside down on the counter.  Place 1 tablespoon of the filling in the center of each cookie.  Place the second cookie on top of the filling.  Turn the cookie over and gently press until the filling spreads to the edges.  Allow the filling to set for 1 hour before serving.  Assembled cookies can be stored at room temperature for up to 3 days.  Makes approximately18 large sandwich cookies.

New York Black & Whites

January 22, 2013

New York Black & Whites

Go into any New York City bakery and you will find Black & White Cookies.  These cookies are cakey and delicious.  Why make a trip to the big apple when you can make your own at home?!  Feel free to use fondant instead of icing if you want.

INGREDIENTS

Cookies:

1 3/4 Cups Unbleached Flour

1/2 Teaspoon Baking Powder

1/4 Teaspoon Baking Soda

1/8 Teaspoon Kosher Salt

10 Tablespoons Softened Unsalted Butter

1 Cup Sugar

1 Large Egg

2 1/2 Teaspoons Vanilla Extract

1/3 Cup Sour Cream

 

Frosting:

5 Cups Sifted Powdered Sugar

7 Tablespoons Whole Milk

2 Tablespoons Corn Syrup

1 Teaspoon Vanilla Extract

1/2 Teaspoon Kosher Salt

3 Tablespoons Sifted Cocoa

 

Preheat your oven to 350º F.  Move your oven racks to the middle and line 2 baking sheets with parchment paper.  In a large size bowl combine the flour, baking powder, baking soda and kosher salt.  Set aside.  In a large size bowl beat the butter and sugar together for 3 minutes.  Add the egg and vanilla and beat another 2 minutes.  Slowly add a portion of the flour mixture to the butter mixture.  Alternate with the sour cream.  Beat on low.  Repeat until you have incorporated all of the flour and sour cream.  Place 1 tablespoonful (each) of dough, 2 inches apart, on the parchment covered baking sheets.  Place into the oven for 15 minutes until the edges are lightly brown.  Remove from the oven and let cool completely before glazing. 

For the Glaze:  In a medium size bowl whisk together the sugar, 6 tablespoons of milk, vanilla, kosher salt and corn syrup.  Mix until smooth.  Put 1 cup of the glaze in a small bowl and set aside.  In the original bowl of glaze add the cocoa and 1 tablespoon of milk.  Mix well until combined. 

To ice the cookies make sure to work with 1 cookie at a time.  Spread 1 tablespoon of the vanilla glaze on 1/2 of the cookie.  You will be icing the flat side of the cookie.  Put the 1/2 glazed cookies in the fridge for 20 minutes.  Remove from the fridge and glaze the other half of the cookie with the chocolate glaze.  Set the glaze cookies aside for 1 1/2 hours to make sure that the icing hardens completely.  Makes between 12 to 18 cookies.    

Berry Vanilla Cream Pie With Shortbread Crust

January 20, 2013

Berry Vanilla Cream Pie With Shortbread Crust

This dessert looks so pretty and is worth the effort.  I like to use a deep pie plate for this recipe.

INGREDIENTS

Crust:

1 1/4 Cups Unbleached Flour

5 Tablespoons Sugar

1/2 Cup Softened Butter

1 Teaspoon Kosher Salt

Preheat you oven to 325ºF.  In a large size bowl combine the flour, salt and sugar.  With a pastry blender cut in the butter until the mixture resembles crumbs.  Form the dough into a ball.  Place in an ungreased pie dish.  Put in the oven for 15 minutes. Remove from the oven and set aside. 

Vanilla Cream Pie Filling:

5 Egg Yolks

3/4 Cup Sugar

3 Tablespoons Cornstarch

2 1/2 Cups Half & Half

1 1/2 Tablespoons Butter

1 1/2 Teaspoons Vanilla Extract

1/2 Cup Fresh Blackberries

1/2 Cup Fresh Blueberries

To make the filling: In a large saucepan combine the sugar and cornstarch.  Gradually stir in the half & half.  Cook and stir over a medium high heat until the mixture is thickened and bubbly.  Reduce the heat and cook for another 2 minutes.  Stir occasionally.  Remove from the heat.  In a medium size bowl slightly beat the egg yolks with a fork.  Gradually stir 1 cup of the hot filling into the egg yolks.  Add the egg yolk mixture to the saucepan.  Bring to a gentle boil. Stir constantly. Reduce the heat to low and cook for another 2 minutes.  Stir constantly.  Remove from the heat.  Stir in the butter and vanilla. Stir until the butter melts.  Pour into the pie plate. Arrange the blackberries and blueberries on top.  Place into the oven and bake at 325º F for 30 minutes.  Remove from the oven and cool for 1 hour.  Place in the refrigerator for at least 3 hours before serving.  Serves 8

 

Pistachio Shortbread

January 19, 2013

Pistachio Shortbread

Shortbread is so easy to make.  Dress this shortbread up with delicious toasted pistachio nuts. 

INGREDIENTS

1 1/4 Cups Unbleached Flour

5 Tablespoons Sugar

1/2 Cup Softened Butter

3/4 Cup Pistachios

1 Teaspoon Kosher Salt

Preheat you oven to 325ºF.  On a baking sheet lined with parchment paper place 3/4 cup pistachios and the kosher salt.  Bake for 8 minutes.  Remove from the oven and set aside.  In a large size bowl combine the flour and sugar.  With a pastry blender cut in the butter until the mixture resembles crumbs.  Add the toasted pistachios and the salt.  Mix the pistachios in and then form the dough into a ball.  Place in a square ungreased baking pan.  Put in the oven for 20 minutes. Remember that every oven bakes differently so you want to make sure that the shortbread is golden brown, but you want to be careful not to over bake.  Remove from the oven and let cool for 5 minutes.  Cut into pieces while warm.  Makes 16 cookies.

 

Petite Madeleines

January 11, 2013

Petite Madeleines

Petite Madeleines are traditional small cakes from northeastern France.  They are very small sponge cakes that are baked in special shell shaped pans.  Even if you are on the customary “January diet” Petite Madeleines are a light and refreshing little treat. 

INGREDIENTS

2 Cups Unbleached Flour

1 Tablespoon Baking Powder

1 Teaspoon Kosher Salt

1/2 Cup Softened Butter

1 1/4 Cups Sugar

2 Eggs

3/4 Cup Milk

1 Teaspoon Vanilla Extract

2 Tablespoons Lemon Extract

2 Tablespoons Grated Lemon Peel

Preheat your oven to 350º F.  In a large size bowl beat together the eggs and sugar.  Add the softened butter, vanilla and lemon extracts to the egg mixture.  Beat for 2 minutes.  Add the grated lemon peel and beat another minute. In a medium size bowl combine the flour, baking powder and salt.  Alternate adding the flour mixture and the milk to the egg mixture.  Continue to beat on low while add the ingredients.  Grease the madeleine pans and spoon the batter into the pans.  Place into the oven and bake for 15 minutes.  Remember that every oven is different so check at 10 minutes.  The madeleines should be golden brown, but not too dark.  Remove from the oven and let cool for 5 minutes before removing from the pan.  Makes approximately 36 madeleines.

 

Cherry Pumpkin Bread

December 23, 2012

Cherry Pumpkin Bread

This pumpkin bread is so moist and the dried cherries really add a little zip to the bread.  It’s easy to make and holds up well.  Sometimes if I have leftover I make it into French toast. 

INGREDIENTS

1 Cup Brown Sugar

1/2 Cup Sugar

1 Cup Pumpkin Puree

1/2 Cup Grapeseed Oil

3 Eggs

2 Cups Unbleached Flour

1 Teaspoon Baking Soda

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Ground Nutmeg

1/2 Teaspoon Ground Cinnamon

1/4 Teaspoon Ground Ginger

1 Cup Dried Cherries

1/4 Cup Water

Preheat your oven to 350º F.  In a large size bowl combine the sugar, brown sugar, pumpkin puree, grapeseed oil and eggs.  Beat until well blended.  In a separate large size bowl combine the unbleached flour, kosher salt, nutmeg, cinnamon and ginger.  Slowly add the flour mixture to the pumpkin mixture.  Fold In dried cherries.Spoon the pumkin batter into a 9x5x3 parchment paper lined loaf pan. Place into the oven for 70 minutes or until done.  The bread should be golden brown.  Remember that all ovens are different so it may take a bit longer or a bit shorter time for the bread to be done.  Remove from the oven and let cool for 10 minutes in the pan.  Remove the bread from the pan by pulling the sides of the parchment paper.  Set on a wire rack and cool completely.  Makes 1 delicious Cherry Pumpkin Bread! YUM YUM!! 

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