Here is a perfect holiday dessert for after meals and parties. You can top with powdered sugar, whipped cream or ice cream. The crystallized ginger gives this gingerbread something a little extra.
INGREDIENTS
1/2 Cup Softened Butter
2 1/4 Cups Unbleached Flour
1 Teaspoon Baking Powder
3/4 Teaspoon Baking Soda
3 Teaspoons Ground Ginger
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Allspice
1/2 Teaspoon Ground Nutmeg
1/3 Cup Packed Dark Brown Sugar
1/2 Cup Molasses
3 Large Eggs
1/2 Cup Milk
6 Tablespoons Crystallized Ginger
Preheat your oven to 350º F. Line a loaf pan with parchment paper letting the paper hang over the edges of the pan. In a large size bowl combine the flour, baking powder, baking soda, ground ginger, ground cinnamon, ground allspice and ground nutmeg. Set aside. In a large size bowl beat together the butter and brown sugar until light and fluffy. Beat in the molasses. Add the eggs one at a time making sure to beat after each addition. Add the flour mixture a bit at a time followed by a bit of the milk after each addition. Do this until you have added all of the flour mixture and the milk. Stir in the crystallized ginger. Pour into the parchment paper lined loaf pan. Bake for 50 minutes until done. Remove from the oven and let cool. Lift out by the parchment paper sides. Slice and serve. Serves 8
Holiday entertaining is fun, but can be a lot of work. My Grilled Bruschetta is easy to make and looks beautiful arranged on an appetizer plate. They make a nice little lunch as well.
INGREDIENTS
12 Thick Slices Crusty Italian Bread
6 Large Halved Garlic Cloves
1/2 Cup Olive Oil
2 Chopped Tomatoes
1/2 Cup Chopped Basil
12 Teaspoon Kosher Salt
Preheat your oven to broil. Place the bread pieces on a grill pan and place in the oven for 2 minutes per side. Remove from the oven and rub each side with the garlic. Drizzle the olive oil over each piece of bread. Place the chopped tomatoes on top of each piece of bread and sprinkle with the kosher salt. Place back under the broiler for 45 seconds. Remove from the oven and arrange on a serving platter. Garnish with chopped basil and serve. Makes 12
Most of us love pumpkin pie, but why not adding this delicious Butterscotch Pumpkin Cake to the Thanksgiving dessert table.
INGREDIENTS
1 2/3 Cups Butterscotch Chips (Divided)
2 Cups Unbleached Flour
1 3/4 Cups Sugar
1 Tablespoon Baking Powder
1 1/2 Teaspoon Ground Cinnamon
1 Teaspoon Kosher Salt
1/2 Teaspoon Ground Nutmeg
1 Cup Pumpkin Puree
1/2 Cup Olive Oil
3 Large Eggs
2 Teaspoons Vanilla Extract
Butterscotch Sauce
Preheat your oven to 350° F. Grease a Bundt pan. Melt 1 cup of the butterscotch chips and then cool to room temperature. In a medium size bowl combine the flour, sugar, baking powder, cinnamon, salt and nutmeg. In a medium size bowl combine the melted butterscotch chips, pumpkin, olive oil, eggs and vanilla. Slowly stir in the flour mixture. Pour the batter into the prepared Bundt pan. Bake for 45 minutes or until done. Remove from the oven and cool in the pan for 1/2 hour. Remove the cake from the pan and let cool completely on a wire rack. Serve with butterscotch sauce. Serves 12
Butterscotch Sauce
1/3 Cup Evaporated Milk
2/3 Cup Butterscotch Chips
In a medium size saucepan heat the evaporated milk over a medium heat. Bring to a gentle boil. Remove from the heat. Add the butterscotch chips and stir until the chips are smooth. Return to the heat and stir constantly. Bring to a gentle boil and then remove from the heat. Cool to room temperature and serve over the cake.
Sunday Morning Cake Donuts
Cake doughnuts don’t take nearly as much time as raised doughnuts. If you want a two bite treat just remove the doughnut holes from the cutter and fry them up for tasty little snacks.
INGREDIENTS
4 Cups Unbleached Flour
2 Teaspoons Baking Powder
1/4 Teaspoon Kosher Salt
2 Eggs
1 1/4 Cups Sugar
2 Teaspoons Vanilla Extract
2/3 Cup Milk
1/4 Cup Melted Butter
Vegetable Oil For Frying
Powdered Sugar, Granulated Sugar, Chocolate Glaze Or Powdered Sugar Icing
In a medium size bowl combine the flour, baking powder and salt. Set aside. In a large size bowl combine the eggs, sugar and vanilla. Beat for 4 minutes until thick. In a small size bowl combine the milk and melted butter. Add the flour mixture and the milk mixture alternately to the egg mixture. Beat after each addition just until combined so make sure not to overbeat. Cover and put in the fridge for 2 to 4 hours. On a floured surface roll the dough to a 1/2 inch thickness. Make sure not to stir in the additional flour. Cut the dough with a floured 2 1/2 inch doughnut cutter. Reroll the dough as needed. Fry 2 or 3 doughnuts at a time in a deep hot oil for 3 minutes or until the doughnuts are golden born. Turn once. Remove with a slotted spoon and drain the doughnuts on paper towels. Repeat until you have fried all of the doughnuts. Cool the doughnuts slightly and coat with powdered sugar, granulated sugar, chocolate glaze or powdered sugar icing. Or you can leave them plain if you want to. Do the same with the doughnut holes. Makes about 16 doughnuts and holes.
Mary Ann Todd Lincoln (December 13, 1818 to July 16, 1882) was born to a large wealthy Kentucky family. Born in Lexington, Kentucky as the fourth of seven children, Mary was raised in comfort and refinement as well as well educated. Mary was sent at an early age to attend a finishing school owned by Madame Mantelle, where the curriculum concentrated on French and literature. She learned to speak French fluently, studied dance, drama, music and social graces. By the age of 20 she was regarded as witty and gregarious, with an interest in politics. Mrs. Lincoln suffered from migraine headaches and may have actually had bipolar disorder. She supported her husband throughout his presidency and was next to him when he was fatally shot.
Here is the famous Lincoln cake recip. Mrs. Lincoln apparently made this vanilla almond cake for him while they were courting and during their time in the White House.
INGREDIENTS
1 Cup Almonds
1 Cup Butter
1 1/2 Cups Sugar
2 1/4 Cups Unbleached Flour
1 Tablespoon Baking Powder
1 1/3 Cups Milk
6 Egg Whites
Pinch of Salt
1 Teaspoon Vanilla Extract
Powdered Sugar
Preheat your oven to 375° F. Grease and flour two 9 inch round layer cake pans or one Bundt cake pan. Grind the almonds into course flour in a food processor. Cream the butter and sugar in a medium size bowl until fluffy. Sift the flour and baking powder to mix them together in a separate bowl. Fold the dry flour mix into the creamed butter mix. Alternate with the milk until well blended. Stir in the almond powder and mix thoroughly. In a separate bowl, beat the egg whites until they form stiff peaks. Add a pinch of salt. Add the vanilla and gently fold the egg whites into the batter with a rubber spatula. Pour the batter into the pans or the Bundt pan and bake for 30 minutes. Remove from the oven and cool for 20 minutes before turning the cakes out of their pans. Allow to completely cook before serving. If you are making layer cake then use jam for the filling. Sift powdered sugar on top. Serves 12
Mamie Eisenhower’s Pumpkin Pie
Mamie Geneva Doud Eisenhower (November 14, 1896 to November 1, 1979) was born in Boone, Iowa, but grew up in Cedar Rapids, Iowa; Colorado Springs, Colorado; Denver, Colorado along with spending time at the family’s winter home in San Antonio, Texas. Soon after completing her education at Miss Wolcott’s finishing school she met Lieutenant Dwight D. Eisenhower. On Valentine’s Day 1916, five months after the two met, he gave her a miniature of his West Point class ring to seal a formal engagement.
Mrs. Eisenhower was a gracious hostess and entertained an unprecedented number of heads of state and leaders of foreign governments. She was noted for her outgoing manner, but guarded her privacy carefully as she suffered from Ménière's disease which is an inner ear disorder that affects one’s equilibrium.
The First Lady was known as quite the penny pincher who clipped coupons for the White House Staff. Her recipe for “Mamie’s Million Dollar Fudge” was reproduced by housewives all over the country after it was printed in many publications. Here is Mrs. Eisenhower’s recipe for pumpkin pie, however.
INGREDIENTS
1 Baked Pie Shell
3/4 Cup Brown Sugar
1 Envelope Gelatin
1/2 Teaspoon Salt
1 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1 1/2 Cups Cooked Pumpkin
3/4 Cup Milk
3 Egg Yolks
3 Egg Whites
1/4 Cup Sugar
Mix the brown sugar, gelatin, salt, cinnamon and nutmeg in top of a double boiler. Stir in the pumpkin and egg yolks. Add the milk. Heat over boiling water until thick. Cool until cold. Beat the egg whites with granulated sugar until firm peaks form. Fold into the pumpkin. Pour into the baked pie shell. Chill. Top with whipped cream to serve. Serves 8
Lady Bird Johnson’s Famous Lemon Cake
Lady Bird Johnson was born Claudia Alta Taylor (December 22, 1912 to July 11, 2007) in Karnack, Texas. She was named for her mother’s brother Claud, but while a baby her nurse commented that she was “purty as a ladybird.” A ladybird is a brightly colored beetle. This nickname replaced her actual first name for her entire life. Her family called her Lady and her husband called her Bird, which was the name she used on her marriage license. Lady Bird Johnson was a lifelong advocate for beautifying the nation’s cities and highways. She is responsible for the Highway Beautification Act and is quoted as saying, “Where flowers bloom, so does hope.” Here is Mrs. Johnson’s recipe for her Famous Lemon Cake
INGREDIENTS
3/4 Cup Softened Butter
1 1/4 Cups Sugar
8 Egg Yolks
2 1/2 Cups Flour
3 Teaspoons Baking Powder
1/4 Teaspoon Salt
3/4 Cup Milk
1 Teaspoon Vanilla Extract
1 Teaspoon Grated Lemon Rind
1 Teaspoon Lemon Juice
Preheat your oven to 325° F. Cream the butter and sugar until fluffy. In a separate bowl, beat the egg yolks until light and lemon colored. Blend into the creamed mixture. Sift together the flour, baking powder and salt. Resift 3 times. Add the sifted ingredients to the creamed mixture in thirds, alternating with the milk. Beat the batter thoroughly after each addition. Add the vanilla extract, lemon rind and lemon juice. Beat for 2 minutes. Bake in a greased Bundt pan in the oven for 1 hour or until the cake tester inserted in the center comes out clean. Remove from the oven and cool completely before frosting. Serves 6
Lemon Icing
2 Cups Confectioners’ Sugar
1/4 Cup Softened Butter
Grated Rind Of 1 Lemon
2 Teaspoons Cream (Or More For Spreading Consistency)
Combine the confectioners’ sugar, butter and grated lemon rinds and beat. Add the cream until desired consistency.