Spiced Pound Cake
INGREDIENTS
1 Cup Butter
1 ½ Teaspoons Ground Nutmeg, Mace or Cinnamon
½ Teaspoon Kosher Salt
1 2/3 Cups Sugar
5 Eggs
2 Cups Unbleached Flour
Have all the ingredients at room temperature. Soften the butter and add the spice of your choice and the salt. Beat for 4 minutes with an electric beater or 8 minutes by hand. Gradually blend in the sugar until fluffy, beating 2 minutes. Beat in the eggs one at a time. Finally, beat in the flour. Turn the mixture into a well greased and lightly floured bundt pan or 9×3 ½ inch tube cake pan. Preheat your oven to 350°. Place in the oven and bake for 50 minutes or until toothpick comes out cleans. Remove from the oven and place on a wire rack. Cool in the pan for 15 minutes. Turn out on a wire rack to finish cooling. Serves 8
Irish Cream Truffles
These Irish Cream Truffles are easy to make and worth every bite. They make a nice homemade gift or keep them for yourself.
INGREDIENTS
1 Cup Whipping Cream
1 Pound High Quality Real Bittersweet Chocolate Broken Into 1 Inch Pieces
4 Ounces High Quality Real Milk Chocolate Broken Into 1 Inch Pieces
2 Teaspoons Vanilla Extract
1/8 Teaspoon Salt
¼ Cups Butter
3 Tablespoons Irish Cream Liqueur
2/3 Cup Unsweetened Cocoa
In a 2 quart saucepan place the whipping cream, bittersweet chocolate and milk chocolate. Cook over a low heat for 4 minutes. Stir occasionally. Stir in the vanilla and salt. Remove from the heat and stir in the butter and Irish Cream Liqueur. When the butter has melted pour the truffle mixture into a medium size bowl. Cover and refrigerate for 4 hours. You want the mixture to be firm. Remove from the fridge and set on the counter for a few minutes. In a medium size shallow bowl sift the cocoa. With a tablespoon scoop out rounded tablespoonfuls of the chocolate mixture. Drop each one into the cocoa and roll to coat. Shape into balls and roll in the cocoa again. Gently place onto a tray and refrigerate them for 45 minutes until firm. Store refrigerated. Makes 36 truffles.
Shamrock Cut Out Cookies
On St. Patrick’s Day everyone is Irish! These cookies are so cute they just might bring you a wee bit o’ luck!
INGREDIENTS
1 Cup Softened Butter
3 Ounces Softened Cream Cheese
¾ Cup Sugar
1 Large Egg
1 ½ Teaspoon Vanilla Extract
3 Cups Unbleached Flour
Frosting:
2 ½ Cups Powdered Sugar
2 Tablespoons Water
1 Tablespoon Softened Butter
1 Tablespoon Light Corn Syrup
½ Teaspoon Vanilla Extract
2 Drops Green Food Coloring
In a large size bowl combine the butter, cream cheese, sugar, egg and vanilla. Beat at a medium speed for 2 minutes until creamy. Scrape the bowl often. Reduce the mixer speed to low and add the flour. Beat for 1 minute. Divide the dough in half and wrap each in plastic wrap and flatten slightly. Refrigerate for at least 2 hours because you want the dough to be firm. Preheat your oven to 375° F. Remove the dough from the fridge. Roll out the dough on a lightly floured surface one half at a time. Keep the remaining dough in the fridge. Roll out to ¼ inch thickness. Cut with a 2 ½ inch shamrock cookie cutter. Place 1 inch apart onto a parchment paper lined cookie sheet. Bake for 8 minutes or until the edges are very lightly browned. Remove from the oven and cool completely on wire racks. When cool frost. Makes 3 ½ dozen cookies.
Frosting: In a small size bowl combine the powdered sugar, water, 1 tablespoon butter, corn syrup and vanilla. Beat at a medium speed until the powdered sugar is moistened. Continue beating until the mixture is smooth. Add additional water if you need to. Tint with the food coloring and beat for 30 seconds. Frost the cooled cookies.
Red Velvet Cupcakes
These Red Velvet Cupcakes are unbelievably good. They are so good I could eat 5 in one sitting!
INGREDIENTS
2 ½ Cups Unbleached Flour
½ Cup Cocoa Powder
1 Teaspoon Baking Soda
½ Teaspoon Salt
1 Cup Softened Butter
2 Cups Sugar
4 Eggs
1 Cup Sour Cream
½ Cup Milk
1 Ounce Red Food Color
3 Teaspoons Vanilla Extract
Vanilla Cream Cheese Frosting
Preheat the oven to 350° F. In a medium size bowl mix the flour, cocoa powder, baking soda and salt. Set aside. In a large size bowl beat the butter and sugar with an electric mixer on a medium speed for 5 minutes until light and fluffy. Beat in the eggs one at a time. Mix in the sour cream, milk, food color and vanilla. Gradually beat in the flour mixture on low speed. Spoon into paper lined muffin cups. Fill each cup 2/3 full. Bake for 20 minutes. Remove from the oven and cool in the pans for 5 minutes. Remove from the pans and cool completely. Spread with the Vanilla Cream Cheese Frosting. Makes 30 cupcakes.
Vanilla Cream Cheese Frosting: In a medium size bowl beat 8 ounces of softened cream cheese, 4 tablespoons butter, 2 tablespoons sour cream and 2 teaspoons vanilla extract until light and fluffy. Gradually beat in 16 ounces powdered sugar (confectioners’ sugar) until smooth.
Almond Tea Cake
Almonds and toffee bits combine to give this moist tea cake a winning touch.
INGREDIENTS
Tea Cake:
¾ Cup Sugar
½ Cup Softened Butter
2 Eggs
1 Teaspoon Almond Extract
1 Teaspoon Vanilla Extract
1 ½ Cups Unbleached Flour
¾ Cup Sour Cream
¾ Teaspoon Baking Powder
¾ Teaspoon Baking Soda
1/8 Teaspoon Salt
Streusel:
¼ Cup Toasted Sliced Almonds
¼ Cup Toffee Bits
Glaze:
¼ Cup Powdered Sugar
¼ Teaspoon Almond Extract
2 Teaspoons Milk
Preheat your oven to 350° F. Grease and flour a 9 inch round cake pan and set aside. In a large size bowl combine sugar, butter, eggs, almond extract and vanilla. Beat at a medium speed, scraping the bowl often, until creamy. Add all of the remaining tea cake ingredients. Mix well. Pour half of the batter into the prepared pan. Sprinkle 2 tablespoons almonds and 2 tablespoons toffee bits over the batter. Pour the remaining batter over the streusel filling. Sprinkle with the remaining almonds and toffee bits. Bake for 30 minutes until done. Remove from your oven. Cool for 10 minutes in the pan. Remove from the pan and cool completely on a wire rack. Stir together all of the glaze ingredients in a small size bowl. Drizzle over the cooled tea cake. Serves 8
Valentine Cupcakes
INGREDIENTS
Cake:
1 1/3 Cups Unbleached Flour
¼ Teaspoon Baking Soda
2 Teaspoons Baking Powder
¾ Cup Unsweetened Cocoa Powder
1/8 Teaspoon Salt
4 Tablespoons Softened Butter
1 ½ Cups Sugar
2 Eggs
¾ Teaspoon Vanilla Extract
1 Cup Butter Milk (or Sour Milk)
Frosting:
½ Cup Softened Butter
1 Teaspoon Vanilla Extract
2 Cups Confectioners’ Sugar
3 Tablespoons Milk
For the cupcakes: Preheat the oven to 350° F. Grease the muffin pan and line with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside. In a large size bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time. Beat well after each addition. Stir in the vanilla. Add the flour mixture alternately with the buttermilk and beat well. Pour into the muffin cups ¾ full. Bake for 15 minutes until done. Remove from the oven and let cool on a wire rack for 10 minutes. Take a knife and loosen the edges. Let cool completely before removing. Ice and decorate. Makes 1 dozen cupcakes.
For the icing: In a large size bowl beat the butter, confectioners’ sugar, milk and vanilla until smooth and blended. Beat on high for 1 minute until light and fluffy. Makes 2 1/3 cups.
Perfect Pecan Pie
INGREDIENTS
9 Inch Pie Shell
3 Large Eggs (Room Temperature)
1 Cup Light Corn Syrup
1 Teaspoon Vanilla Extract
1/3 Cup Packed Light Brown Sugar
1/3 Cup Sugar
2 ½ Tablespoons Melted & Cooled Unsalted Butter
1/8 Teaspoon Salt
2 Cups Pecan Halves
1 Cup Chilled Heavy Whipped Cream (Optional)
Preheat the oven to 350° F. Line the pie pan with the pastry and crimp the edges and store in the refrigerator while preparing the filling. In a large bowl beat the eggs until blended, but not too much. You don’t want the eggs to be frothy. Stir in the corn syrup and the vanilla. In a separate small bowl mix together the brown sugar and granulated sugar. Make sure there are no lumps. Add the sugars, the melted butter and salt into the egg mixture. Spread 1 cup of the pecans on the bottom of the pastry shell. Pour the filling mixture over the pecans. Pour the remaining 1 cup of pecan over the top of the mixture and even them out. Bake the pie for 60 minutes until the filling is slightly puffed and the inserted knife comes out clean. Allow the pie to cool to room temperature. If you would like to serve whip cream then whip the cream and serve it on the side. Serves 8
Lemon Meringue Pie
For a perfect cut before cutting each slice from a meringue topped pie, dip the knife in water and do not dry it off. This prevents the meringue from sticking to the knife. For a perfect cut before cutting each slice from a meringue topped pie, dip the knife in water and do not dry it off. This prevents the meringue from sticking to the knife. For a perfect cut before cutting each slice from a meringue topped pie, dip the knife in water and do not dry it off. This prevents the meringue from sticking to the knife.
INGREDIENTS
1 Cup Sugar
2 Tablespoons Unbleached Flour
3 Tablespoons Cornstarch
1/4 Teaspoon Kosher Salt
1 1/2Cups Water
2 Juiced & Zested Lemons
2 Tablespoons Butter
4 Beaten Egg Yolks
1 Nine Inch Baked Pie Crust
4 Egg Whites
7 Tablespoons Sugar
In a medium size saucepan whisk together 1 cup of sugar, flour, cornstarch and salt. Stir in the water, lemon juice and lemon zest. Cook over a medium high heat. Make sure to stir frequently. Cook until the mixture comes to a boil. Stir in the butter. In a small size bowl beat the egg yolk and then gradually whisk in ½ cup of the hot sugar mixture. Whisk the egg yolk mixture back into the remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until the mixture becomes thick. Remove from the heat and pour the filling into the baked pastry shell. Preheat the oven to 350° F. For the meringue you will need to get either a large glass or metal bowl. Whip the egg whites until they are foamy. Add the 7 tablespoons of sugar gradually. Continue to whip until stiff peaks form. Spread the meringue over the pie and make sure to seal the edges at the crust. Bake in the oven for 10 minutes until the meringue is golden brown. Remove from the oven and cool. Refrigerate and serve. Serves 8
Yule Log
Honestly this cake is easier to make than it looks. It does take some time, but really not that hard. The thin cake is rolled while it is still warm and holds its shape from then on. You can decorate this cake anyway you want to.
INGREDIENTS
Cake:
5 Large Separated Eggs
1 Cup Sifted Powdered Sugar – Plus More For Sprinkling Towel
2/3 Cup Unbleached Flour
¾ Teaspoon Baking Powder
1 Teaspoon Vanilla Extract
¼ Teaspoon Salt
Ganache:
½ Pound Copped Bittersweet Baking Chocolate
1 Cup Heavy Cream
Assemble:
1 Cup Seedless Raspberry Jam
2 Cups Heavy Cream
1/3 Cup Sifted Powdered Sugar
1 Teaspoon Vanilla Extract
Sanding Sugar (Color of Your Choice) – Optional
Maraschino Cherries – Optional
Decorations of Your Choice – Optional
To make the cake: In a large bowl beat the egg whites, with an electric mixer, until soft peaks form. Gradually add ½ cup of the powdered sugar and beat until the sugar completely dissolves and the whites stand in stiff peaks. In a separate large bowl beat the egg yolks and the remaining ½ cup of powdered sugar until the mixture is very thick and lemon colored. Decrease the mixer speed to low and add the flour, baking powder, vanilla extract and salt. Beat the mixture until well mixed. Using a spatula, gently fold the beat egg whites into the egg yolk mixture. Do this one third at a time. Preheat the oven to 375° F. Grease a 15 ½ x 10 ½ inch jelly roll pan or baking sheet and line the pan with parchment paper.
Spoon the batter into the prepared pan. Level out the top with the spatula. Bake for 12 minutes until the cake springs back when lightly touched. Sprinkle the extra powdered sugar lightly on a cloth kitchen towel. When the cake is done, immediately invert it onto the towel. Carefully peel the parchment paper from the bottom of the cake. Start at one narrow end roll up the cake. Use the towel to hold it, but do not roll the towel into the cake. Place the cake roll, seam side down, on a wire rack. Cool completely for 30 minutes. While the cake is cooling prepare the filling.
To make the filling: In a medium size bowl beat the heavy cream, powdered sugar and vanilla extract until stiff peaks form.
To assemble: Unroll the cake onto a flat surface. Spread evenly with the raspberry jam. Spread half of the whipped cream on top of the preserves. Start at the narrow end. Roll up the cake without using the towel. Place the cake on a wire rack that is set over a baking pan and refrigerate until chilled. Cover and refrigerate the remaining whipped cream until you are ready to decorate.
To make the ganache: You will need a double boiler to melt the chocolate. In the top of the double boiler heat the chocolate and cream together over boiling water. Stir frequently until melted and slightly thickened. Keep warm until you are ready to ice the cake.
To frost: Using a metal spatula, pour and spread the ganache over the chilled cake. Spread the glaze evenly and completely covering the top and sides. When the ganache has set, lightly score the top and sides to resemble bark. Refrigerate until chilled. Remove the cake from the rack and place on a serving platter decorated with greenery and seasonal décor. You can pipe scrolls of the remaining whipped cream over the top and around the base of the cake if you like or decorate with cherries or sanding sugar. Makes one 10 inch long Yule Log. Serves 12
Hanukkah Cut-Out Cookies
With Hanukkah right around the corner it’s time to make cookies! These golden, honey flavored cut-out cookies are delicious and are a traditional Hanukkah treat. Traditional cookie cutters include a Menorah, Dreidel & Star of David.
INGREDIENTS
½ Cup Sugar
½ Cup Softened Butter
¼ Cup Honey
1 Egg Yolk
1 ½ Cups Unbleached Flour
1 Teaspoon Baking Powder
Decorator Icing & Sugars (Optional)
In a large bowl combine the butter and sugar. Beat until creamy. Add the honey and egg yolk. Continue beating until mixed well. Reduce mixer speed to low. Add the flour and baking powder. Beat until combined, but don’t over mix. Divide the dough in half. Wrap in plastic wrap and refrigerate for 2 hours. Preheat the oven to 400° F. Take one half of the dough out of the refrigerator and leave the other one in to keep cold. Roll out the dough on a lightly floured surface to 1/8 inch thickness. Cut with cookie cutters and place 1 inch apart on parchment paper lined baking sheets. Sprinkle with decorator sugars if you want. Bake for 8 minutes until the edges are lightly browned. Remove from the oven and cool for 1 minute before removing from the baking sheets. Cool completely. Decorate with frosting and sugar if desired. Makes 2 dozen cookies.
