Picnics

Old-Time Honey Cake

May 7, 2013

HoneyOld-Time Honey Cake

This Old-Time Honey Cake is a light cake that is great by itself or paired with a good quality butter pecan ice cream.

INGREDIENTS

2 Cups Cake Flour

1 Teaspoon Baking Powder

1/4 Teaspoon Kosher Salt

1/2 Teaspoon Ground Ginger

1/2 Teaspoon Ground Nutmeg

3/4 Cup Butter

1 Cup Honey

1 Egg (Room Temperature)

1/2 Cup Buttermilk or Sour Milk

Preheat your oven to 375º F.  Move the oven rack to the middle position.  In a medium size bowl combine the flour, baking powder, kosher salt, ground ginger and ground nutmeg.  Set aside.  In a large size bowl beat the butter and the honey until nice an fluffy.  Add the egg and mix well.  Add the buttermilk and beat another 30 seconds.  Slowly add the flour mixture and beat on low for 1 minute.  Be careful not to overmix as it often will lead to a tough cake.  Pour the batter into a prepared bundt pan.  Place into the oven and bake for 35 to 40 minutes.  Remember that each oven heats differently so make sure to check at 35 minutes.  Remove from the oven and cool in the pan for 20 minutes on a cooling rack.  Remove the cake from the pan after 20 minutes and place onto a cake plate.  Serve warm or at room temperature.  Serves 8

Demerara Sugar Cookies

April 22, 2013

Sugar Cookies 3Demerara Sugar Cookies

I like using demerara sugar for theses sugar cookies.  Demerara sugar comes from the island of Mauritius and is a large grained cane sugar that is low in molasses which gives it a more pale color and mild flavor.

INGREDIENTS

1/2 Cup Softened Unsalted Butter

1/2 Cup Shortening

1 Cup Demerara Sugar

1 Large Room Temperature Egg

1 Tablespoon Vanilla Extract

2 1/4 Cups Unbleached Flour

1/2 Teaspoon Baking Powder

1/2 Teaspoon Baking Soda

1/2 Teaspoon Kosher Salt

Extra Demerara Sugar

In a large size bowl beat the butter and shortening together.  Add the demerara sugar and beat until fluffy.  Add the egg and vanilla and beat until well mixed.  In a medium size bowl combine the flour, baking powder, baking soda and kosher salt.  Gradually add the flour mixture to the butter mixture.  Combine but don’t over mix.  Place, covered with plastic wrap, in the fridge for 1 to 2 hours.  When ready to bake the cookies preheat your oven to 350ºF.  Remove the cookie dough from the fridge and shape the dough into one inch balls.  Roll the balls in the extra demerara sugar.  Place the balls onto a parchment paper lined baking sheet.  Flatten with a glass.  Place into the oven and bake for 10 to 12 minutes.  Remember each oven is different so check at 10 minutes.  You will want the cookies to be set, but not crispy.  Remove from the oven and let sit for 5 minutes before removing the cookies.  Remove the cookies and transfer to wire racks to let cool completely.  Makes about 5 dozen cookies.

Ancho Chile Brownies

March 12, 2013

Ancho Chile Brownies

Most brownies have roughly the same ingredients: chocolate, butter, sugar, eggs and flour.  By adding the ancho chile I added a unique flavor that you get at the end of eating the brownie.  It really is good.  Give it a try and see what you think.

INGREDIENTS

1/4 Cup Butter

1 Cup Sugar

3 Squares Unsweetened Chocolate

1 Beaten Egg

1/2 Cup Flour

3 Teaspoons Ancho Chile Powder

Preheat your oven to 350º F.  Grease and flour an 8 inch square baking pan.  Place the butter and chocolate in the top of a double boiler.  Over simmering water melt the butter and the chocolate. Stir in the sugar until incorporated and then remove from the heat and cool.  When the chocolate mixture is cool whisk in the egg until it is just incorporated.  Mix in the flour and the ancho chile powder.  Make sure not to overmix.  Place in the oven and bake for 20 minutes.  The middle should look a bit soft.  Remove from the oven and cool in the pan.  Cut into squares and serve.  Makes approximately 2 dozen.

 

 

Spicy Chicken Sandwiches

March 9, 2013

Spicy Chicken Sandwiches

The custom of afternoon teas is thought to have been introduced in England in 1840 by Anna, the seventh Duchess of Bedford.  Lunch was eaten earlier then and dinner was not served until later in the evening.  The Duchess became hungry during the afternoon and requested tea, bread, butter and cake to be brought to her room.  This quickly became a habit and she began asking friends to join her. 

INGREDIENTS

1/4 Pound Boneless Cooked Chicken

2 Teaspoons Mango Chutney

2 1/2 Tablespoons Mayonnaise

1/2 Teaspoon Curry Powder

1 Teaspoon Lemon Juice

1/2 Teaspoon Kosher Salt

3 Tablespoons Softened Butter

4 Slices Either Whole Wheat or White Bread

Chop the chicken into small pieces and place into a small size bowl.  If the chutney has any large pieces of fruit make sure to chop them into smaller pieces.  In a medium size bowl combine the chutney, mayonnaise, curry powder, lime juice and kosher salt.  Mix well and then add the chopped chicken.  Butter the bread slices.  Place the chicken mixture on the buttered side of two pieces of bread. Put the tops on and press together.  Cut off the crusts from the bread and cut each sandwich into four horizontal pieces.  Arrange on a serving plate and serve with tea.  Makes 8

 

 

Super Chunk Chocolate Chip Cookies

March 7, 2013

Super Chunk Chocolate Chip Cookies

Unless you are allergic or hate chocolate then you will fall in love with these cookies.  Try to eat just one!  For the broken pieces of dark chocolate take a large dark  chocolate bar and break into pieces. 

INGREDIENTS

2 1/4 Cups Unbleached Flour

1 Teaspoon Baking Soda

1 Teaspoon Kosher Salt

1 Cup Softened Butter

3/4 Cup Sugar

3/4 Cup Packed Dark Brown Sugar

1 Tablespoon Vanilla Extract

2 Large Eggs

2 Cups Chocolate Chips

1 Cup Broken Pieces Dark Chocolate

Preheat your oven to 375º F.  In a medium size bowl combine the flour, baking soda and kosher salt.  In a large size bowl beat the butter, with an electric mixer, until nice and creamy. Add the sugar, dark brown sugar and vanilla.  Beat for 1 minute.  Add the eggs one at a time.  Beat well after each addition.  Slowly beat in the flour mixture and mix for 1 minute.  Stir in the chocolate chips and broken dark chocolate pieces,  Drop by rounded tablespoon onto parchment paper lined baking sheets.  Bake for 11 minutes or until golden brown.  Remove from the oven and cool on the baking sheets for 2 minutes.  Remove to wire racks to cool completely.  Makes approximately 4 dozen 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

Winter Potato Salad

January 31, 2013

Winter Potato Salad

I really love potatoes and think that a winter potato salad is true comfort food.  No mayonnaise in this Winter Potato Salad that is to get served warm or at room temperature. 

INGREDIENTS

4 Large Boiled Potatoes

4 Chopped Garlic Cloves

1 Teaspoon Oregano

1 Tablespoon Wine Vinegar

8 Sliced Celery Stalks

1/4 Cup Olive Oil

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

Scrub the potatoes and put into a large pot of water to cover the potatoes.  Boil for 25 minutes until cooked, but still firm.  Remove from the pot and cool for 2 minutes and then peel the skin while the potatoes are still warm.  Cut into medium size wedges and place into a large size bowl.  Add the celery, garlic, oregano, kosher salt and pepper. Gently toss.  Add the olive oil and wine vinegar and toss again.  Cover and set aside for 20 minutes.  Serve warm or at room temperature.  Serves 4

Tortilla Chip Chicken

January 23, 2013

Tortilla Chip Chicken

This recipe came out of the fact that I had a huge bag of opened tortilla chips that were about to go bad.  I wondered what it would be like to use as a fried chicken coating.  Turns out that it is absolutely delicious.  Serve with fresh salsa and guacamole.

INGREDIENTS

1 Cup Unbleached Flour

7 Cups Finely Crushed Tortilla Chips

5 Large Eggs

3 1/2 Pounds Chicken Breasts

1 Teaspoon Kosher Salt

Vegetable Oil For Frying

Fresh Salsa

Fresh Guacamole

Place the flour in a large bowl.  Place the crushed tortilla chips in a separate large bowl.  Beat the eggs in another large bowl.  Toss the chicken pieces in the flour one at a time.  One at a time dip each chicken piece into the beaten eggs and then dredge in the crushed tortilla chips.  Make sure to turn to coat well.  Place on a parchment paper lined baking sheet until you are ready to fry.  Fill a large pot with 4 inches of vegetable oil.  Heat over a medium high heat until the thermometer gets to 350º F.  Fry the chicken pieces for 15 minutes until golden brown and cooked through.  Make sure to work in batches.  Repeat until you have fried all of the chicken pieces.  Drain on paper towels.  Sprinkle the kosher salt over the draining chicken pieces.  Serve with fresh salsa & guacamole.  Serves 4

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.    

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.

 

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