It’s still tea time here at Tiny New York Kitchen. On Monday a wonderful old friend came to visit me and brought me the most delicious black and rose tea. It was absolutely delicious and I think Honey Madeleines make the perfect tasty tea time treat. If you don’t have a madeleine pan you can use tartlet pans.
INGREDIENTS
1/4 Cup Softened Butter
2 Eggs
1/4 Cup Sugar
2 Tablespoons Honey
1/2 Cup Unbleached Flour
1/2 Teaspoon Baking Powder
Preheat your oven to 375º F. Lightly grease a madeleine pan that holds 12 madeleines. In a large size bowl beat the butter and sugar together. Beat in the eggs one at a time. Stir in the honey. Sift the flour and baking powder onto the egg mixture and fold in. Spoon the batter into the prepared molds. Bake for 10 minutes. You will want them to be a light golden brown color. Remove from the oven and leave them sit in the molds for 2 minutes. Turn the madeleines out and transfer to a wire rack to cool. Serve dusted with powdered sugar or serve them plain. Makes 1 dozen.
It’s about that time of year when I start posting “Tea Time” recipes. My mother-in-law was from England and always liked to have her cup of tea around 4pm accompanied by some sweets. My children grew up having their grandmother’s tea time and the black tea they drank was always served with milk and loads of sugar. You can imagine what I thought of that!
INGREDIENTS
1/2 Cup Canned Peach Slices
3/4 Cup Unsalted Butter
1 1/4 Cups Sugar
Grated Zest of 1 Orange
4 Room Temperature Eggs
2/3 Cup Sour Cream
2 Cups Unbleached Flour
1/2 Teaspoon Baking Soda
1/2 Teaspoon Kosher Salt
Powdered Sugar for Garnish
Preheat your oven to 350º F. Grease and flour a bundt pan. Drain the peach slices and chop them into coarse pieces. In a large size bowl beat the butter and sugar until light and fluffy. Add the orange zest and beat in the eggs one at a time. Fold in the sour cream and the peaches. Combine the flour, baking soda and kosher salt in a medium size bowl. Gradually add the flour mixture into the batter. Pour into your prepared bundt pan and place into the oven. Bake for 45 minutes until golden brown. You may need to add 5 more minutes depending on your oven. Remove from the oven and let cool in the pan for 10 minutes. Turn the cake out and transfer to a wire rack to cool completely. Sift the powdered sugar over the cake and serve. Serves 8
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.
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
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
Loin of Lamb
Lamb is so easy to make and is always delicious. Serve with a salad and mashed potatoes and you’ve got a great meal for any day of the week.
INGREDIENTS
1 Pound Tied Boneless Lamb Loin
2 Rosemary Sprigs
1 Tablespoon Kosher Salt
1 Tablespoon Freshly Ground Pepper
1 Tablespoon Olive Oil
Preheat your oven to 425° F. Tie the rosemary sprigs to the lamb and sprinkle with the salt and pepper. In a large heavy pan heat the olive oil over a medium high heat. When the olive oil is hot put the lamb loin in the pan fat side down. Be careful to not let the olive oil smoke. Brown the lamb for 10 minutes making sure that you brown on all sides. Place the lamb loin on a roasting pan and put in the oven for 10 minutes. Remove from the oven and let sit for 8 minutes. Carve the lamb loin into 1 inch slices. Transfer to a serving platter. Serves 2
If you’re going to a Halloween party this weekend and need to bring a dessert here is a great portable dessert that everyone will love. Even after Halloween these cupcakes are an excellent “go to” dessert for home or potlucks.
INGREDIENTS
2 Cups Unbleached Flour
2 Teaspoons Baking Powder
2 Teaspoons Baking Soda
1 Teaspoon Kosher Salt
2 Cups Sugar
2 Cups Water
8 Tablespoons Unsalted Butter
4 Ounces Chopped Unsweetened Chocolate
1 Teaspoon Vanilla Extract
2 Large Eggs
Frosting
Preheat your oven to 350° F. In a large size bowl combine the flour, baking powder, baking soda and kosher salt. Set aside. In a medium size saucepan combine the sugar and water and cook over a medium high heat until the sugar and water are dissolved. Add the chocolate and butter to the sugar mixture. As soon as the chocolate melts add the vanilla and turn off the heat. Pour the mixture into a large bowl and beat on medium with a mixer for 3 minutes. Add the eggs one at a time to the mixture and beat for 30 seconds after each egg. Add the flour mixture to the chocolate mixture 1/2 cup at a time making sure to thoroughly combine. Line your cupcake pan with cupcake liners of your choice. If it is Halloween use Halloween themed liners. Pour the batter 3/4 of the way into the cupcake liners. Place the cupcake pan on the middle rack of your oven and bake for 14 minutes. Make sure not to overcook the cupcakes. Remove from the oven and cool on a wire rack for 10 minutes before removing the cupcakes from the pan. Remove the cupcakes and cool completely before frosting. Frost and decorate if you like. Makes 12
Frosting
INGREDIENTS
1/2 Cup Shortening
1/2 Cup Softened Unsalted Butter
1/2 Teaspoon Vanilla Extract
5 Cups Powdered Sugar
4 Tablespoons Half & Half or Whole Milk
In a large size bowl place the shortening and butter. Beat on medium for 1 minute with a mixer. Add the vanilla and continue to mix. Add the powdered sugar one cup at a time while beating on low. After adding the cups of sugar drizzle a bit of the half & half or whole milk. Continue alternating the powdered sugar and half & half until the texture becomes fluffy. You may not need all of the powdered sugar. Frost your cupcakes and refrigerate any leftover frosting.
Here is an easy, but elegant Chocolate Mousse that is sure to make your mother smile.
INGREDIENTS
3/4 Cup Unsalted Butter
3/4 Cup Unsweetened Dutch Cocoa
3 Large Separated Eggs
3/4 Cup Sugar
1 1/4 Cups Heavy Whipping Cream
3 Tablespoons Orange Liqueur
3 Tablespoons Vanilla Extract
Extra Whipped Cream For Garnish
Raspberries For Garnish
In a medium saucepan melt the unsalted butter over a low heat. Remove from the heat and stir in the cocoa. Mix until smooth. Set aside to cool. In a large size bowl beat the egg yolks, with a hand mixer, until they are nice and thick. They should have a lemon color. Slowly beat in 1/4 cup of sugar. Beat until light and fluffy. Now beat in the cocoa mixture on low. Stir in 1/4 cup of the heavy cream and the orange liqueur. In a medium size bowl beat the egg whites until they are stiff. Fold the egg whites into the chocolate mixture. Beat the remaining heavy cream, sugar and vanilla in a medium size bowl until soft peaks form. Be careful not to over beat. You don’t want to end up with butter. Fold into the chocolate mixture. Spoon into individual dessert dishes. Refrigerate for 3 hours or overnight. Garnish with whipped cream and raspberries. Serves 8