1/2 c chopped raisins
1/4 c bourbon
1 c finely chopped pecans
2 c chocolate wafer crumbs
1/2 c packed brown sugar
1/4 c unsulfured molasses
1/2 t ground cinnamon
1/2 t ground ginger
1/4 t ground cloves
In a large bowl, drench the raisins with the bourbon and allow to macerate for 15 minutes. Add 1/4 c of the pecans and all remaining ingredients and mix well.
Form the mixture into 1-in balls and roll the balls in teh remaining chopped pecans. Store them in an airtight container in a cool, dark place for at least one week before serving, to allow the flavors to meld.
Sunday, October 17, 2010
Lemon Rain Drops
From Sweet Serendipity
Unsalted butter for the pans
2 c all-purpose flour
1 T baking powder
3/4 t salt
2 medium lemons
cold water
1/2 c unsalted butter, softened
1 c sugar
1 large egg
Preheat your oven to 300*. Butter two cookie sheets. Sift together the flour, baking powder and salt. Zest the two lemons into a large mixing bowl, then juice the lemons into a measuring cup. Add enough cold water to the juice to make a scant 1/2 c liquid, if necessary and set aside.
Add the butter and sugar to the zest in the mixing bowl, and cream until fully blended. Add the egg and lemon juice and beat well. Add the dry ingredients and mix only until they are fully incorporated.
Drop the batter by level tablespoons 2 inches apart onto the prepared cookie sheets. Bake for 10 minutes, until cookies are slightly firm but not browned.
Transfer the cookies to a rack to cool completely. Do not stack or store until cool. Store in an airtight container at room temperature.
Unsalted butter for the pans
2 c all-purpose flour
1 T baking powder
3/4 t salt
2 medium lemons
cold water
1/2 c unsalted butter, softened
1 c sugar
1 large egg
Preheat your oven to 300*. Butter two cookie sheets. Sift together the flour, baking powder and salt. Zest the two lemons into a large mixing bowl, then juice the lemons into a measuring cup. Add enough cold water to the juice to make a scant 1/2 c liquid, if necessary and set aside.
Add the butter and sugar to the zest in the mixing bowl, and cream until fully blended. Add the egg and lemon juice and beat well. Add the dry ingredients and mix only until they are fully incorporated.
Drop the batter by level tablespoons 2 inches apart onto the prepared cookie sheets. Bake for 10 minutes, until cookies are slightly firm but not browned.
Transfer the cookies to a rack to cool completely. Do not stack or store until cool. Store in an airtight container at room temperature.
Aunt Buba's Sand Tarts
From Sweet Serendipity
3 c pecans
1/2 lb unsalted butter, softened, plus extra for teh pans
1/2 c sugar
1 t vanilla extract
1 1/2 c cake flour, sifted
Process the pecans in a food processor until very fine. Using the paddle attachment of a mixer, cream the butter and sugar in a medium bowl for 5 minutes. Blend in the vanilla. Add the ground pecans and flour and beat 1 minute more. Seal the mixture in a covered container and refrigerate at least 3 hours or overnight. The longer the dough chills, the better the final taste.
When you're ready to bake, preheat your oven to 350* and butter two cookies sheets. To form the cookies, scoop two large tablespoons of the chilled dough into the palm of your hand. Squeeze the dough until it hols its shape and form into a log about 3 inches long and 1 inch in diameter. Place the logs on a cookie sheet about 2 inches apart. The tarts will spread a bit while baking.
Bake for 25 minutes, until the cookies are deep brown and firm to the touch. Transfer the cookies to a rack to cool. Store in an airtight container at room temperature for up to three days.
3 c pecans
1/2 lb unsalted butter, softened, plus extra for teh pans
1/2 c sugar
1 t vanilla extract
1 1/2 c cake flour, sifted
Process the pecans in a food processor until very fine. Using the paddle attachment of a mixer, cream the butter and sugar in a medium bowl for 5 minutes. Blend in the vanilla. Add the ground pecans and flour and beat 1 minute more. Seal the mixture in a covered container and refrigerate at least 3 hours or overnight. The longer the dough chills, the better the final taste.
When you're ready to bake, preheat your oven to 350* and butter two cookies sheets. To form the cookies, scoop two large tablespoons of the chilled dough into the palm of your hand. Squeeze the dough until it hols its shape and form into a log about 3 inches long and 1 inch in diameter. Place the logs on a cookie sheet about 2 inches apart. The tarts will spread a bit while baking.
Bake for 25 minutes, until the cookies are deep brown and firm to the touch. Transfer the cookies to a rack to cool. Store in an airtight container at room temperature for up to three days.
Chocolate Blackout Cake
Also from Sweet Serendipity.
For the cake:
Unsalted butter for the pan
3 c cake flour
1 3/4 t baking soda
1 lb unsalted butter, softened
2 lbs light brown sugar
7 large eggs
2 t vanilla extract
2 1/2 c cold water
1 c sour cream
1 lb unsweetened chocolate, melted and cooled
For the icing:
1 lb unsweetened chocolate, finely chopped
2 c heavy cream
2 1/2 c sugar
1 1/2 T light corn syrup
1 T vanilla extract
2 c sour cream
3/4 c chocolate chips
To make the cake, preheat your oven to 325*. Butter the bottoms of 4 9-in round cake pans and line with parchment paper.
Sift together the flour and baking soda. In a medium bowl, cream the butter and sugar. Add the eggs and vanilla and mix thoroughly. Add the dry ingredients in three parts, alternating with the cold water. Mix completely. Add the sour cream and melted chocolate and mix until incorporated.
Divide the batter evenly among the prepared pans. Bake for 30 to 40 minutes, until the cakes have puffed and pulled away from the sides of the pans. Cool the cakes in their pans on a rack for 15 minutes. The cakes will sink to half their pans and cool completely on racks.
To make the icing, place the chopped chocolate in a large mixing bowl. Heat the cream, sugar, and corn syrup in a medium saucepan just to boiling. Pour over the chopped chocolate, then slowly stir until smooth. Add the vanilla and allow to cool completely; then beat in the sour cream. The icing should be glossy.
To assemble your cake, place one cake layer on a plate. Top it with 1/2 c of the icing and 1/4 c of the chocolate chips. Repeat with next two layers. Top the cake with teh final layer and cover the entire cake with remaining icing. Store covered at room temperature. Garnish with fresh berries if you like.
For the cake:
Unsalted butter for the pan
3 c cake flour
1 3/4 t baking soda
1 lb unsalted butter, softened
2 lbs light brown sugar
7 large eggs
2 t vanilla extract
2 1/2 c cold water
1 c sour cream
1 lb unsweetened chocolate, melted and cooled
For the icing:
1 lb unsweetened chocolate, finely chopped
2 c heavy cream
2 1/2 c sugar
1 1/2 T light corn syrup
1 T vanilla extract
2 c sour cream
3/4 c chocolate chips
To make the cake, preheat your oven to 325*. Butter the bottoms of 4 9-in round cake pans and line with parchment paper.
Sift together the flour and baking soda. In a medium bowl, cream the butter and sugar. Add the eggs and vanilla and mix thoroughly. Add the dry ingredients in three parts, alternating with the cold water. Mix completely. Add the sour cream and melted chocolate and mix until incorporated.
Divide the batter evenly among the prepared pans. Bake for 30 to 40 minutes, until the cakes have puffed and pulled away from the sides of the pans. Cool the cakes in their pans on a rack for 15 minutes. The cakes will sink to half their pans and cool completely on racks.
To make the icing, place the chopped chocolate in a large mixing bowl. Heat the cream, sugar, and corn syrup in a medium saucepan just to boiling. Pour over the chopped chocolate, then slowly stir until smooth. Add the vanilla and allow to cool completely; then beat in the sour cream. The icing should be glossy.
To assemble your cake, place one cake layer on a plate. Top it with 1/2 c of the icing and 1/4 c of the chocolate chips. Repeat with next two layers. Top the cake with teh final layer and cover the entire cake with remaining icing. Store covered at room temperature. Garnish with fresh berries if you like.
Pineapple Lei Cake
Also taken from Sweet Serendipity.
Unsalted butter for the pan
1 1/2 c all-purpose flour
3/4 c sugar
3/4 t baking powder
1/4 t baking soda
1/4 t salt
9 T unsalted butter, softened
3 large egg yolks
1/2 c sour cream
1 t vanilla extract
1 (20-oz) can pineapple chunks, well drained
1/3 c packed light or dark brown sugar
Confectioners' sugar for dusting
Preheat oven to 350*. Butter a 10-inch round cake pan, and line it with parchment paper.
Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. Add the butter and blend until the mixture has the consistency of peas. Add the yolks, sour cream, and vanilla, and mix only until everything is incorporated.
Spread the batter evenly in the prepared cake pan. Sprinkle the pineapple over the batter, then the brown sugar over that. Bake for 40 to 50 minutes, until the cake pulls away from the sides of the pan and the sugar is bubbly on top. Immediately run a metal spatula around the sides of the cake to loosen it.
Allow the cake to cool completely. Invert onto a parchment-covered plate, remove the parchment then turn back right side up onto a serving plate. Serve warm or at room temperature, sprinkled with confectioners' sugar and cut into wedges. Store tightly wrapped at room temperature.
Unsalted butter for the pan
1 1/2 c all-purpose flour
3/4 c sugar
3/4 t baking powder
1/4 t baking soda
1/4 t salt
9 T unsalted butter, softened
3 large egg yolks
1/2 c sour cream
1 t vanilla extract
1 (20-oz) can pineapple chunks, well drained
1/3 c packed light or dark brown sugar
Confectioners' sugar for dusting
Preheat oven to 350*. Butter a 10-inch round cake pan, and line it with parchment paper.
Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. Add the butter and blend until the mixture has the consistency of peas. Add the yolks, sour cream, and vanilla, and mix only until everything is incorporated.
Spread the batter evenly in the prepared cake pan. Sprinkle the pineapple over the batter, then the brown sugar over that. Bake for 40 to 50 minutes, until the cake pulls away from the sides of the pan and the sugar is bubbly on top. Immediately run a metal spatula around the sides of the cake to loosen it.
Allow the cake to cool completely. Invert onto a parchment-covered plate, remove the parchment then turn back right side up onto a serving plate. Serve warm or at room temperature, sprinkled with confectioners' sugar and cut into wedges. Store tightly wrapped at room temperature.
Mississippi Mud Cake
This recipe is taken from Sweet Serendipity by Steven Bruce.
For the 9" round cake:
2 sticks unsalted butter, softened, plus extra for the pan
1 1/2 c all purpose-flour, plus extra for the pan
1 1/2 c alkalized cocoa
2 c sugar
4 large eggs
1 c pecans, coarsely chopped
1 t vanilla extract
4 c marshmallows
For the topping:
1 1/2 c confectioners' sugar
1/2 c alkalized cocoa
1 c chopped pecans
1/2 c evaporated milk
1/2 lb (2 sticks) butter, melted and cooled
Preheat your oven to 350 degrees. Butter and flour the bottom and sides of a 9-inch round cake pan.
Sift together the flour and cocoa. Cream together the butter and sugar until fluffy. Add the eggs one at a time, beating well after each addition. At low speed, mix the dry ingredients into the butter mixture. Add the chopped pecans and the vanilla extract and continue mixing until combined.
Scrape the mixture into the prepared cake pan and bake on a rack in the middle of the oven for 25 to 30 minutes. Remove the cake and sprinkle the top with the marshmallows, then return it to the oven and continue baking until the marshmallows melt and start to brown. Remove from the oven and let cool in the pan set on a rack.
To make the chocolate-pecan topping: sift together the confectioners' sugar and the cocoa into a medium bowl. Add the pecans, evaporated milk, and melted butter, and mix until combined. Slice the cake into wedges to serve, and drizzle topping over cake as desired. Store loosely covered at room temperature.
For the 9" round cake:
2 sticks unsalted butter, softened, plus extra for the pan
1 1/2 c all purpose-flour, plus extra for the pan
1 1/2 c alkalized cocoa
2 c sugar
4 large eggs
1 c pecans, coarsely chopped
1 t vanilla extract
4 c marshmallows
For the topping:
1 1/2 c confectioners' sugar
1/2 c alkalized cocoa
1 c chopped pecans
1/2 c evaporated milk
1/2 lb (2 sticks) butter, melted and cooled
Preheat your oven to 350 degrees. Butter and flour the bottom and sides of a 9-inch round cake pan.
Sift together the flour and cocoa. Cream together the butter and sugar until fluffy. Add the eggs one at a time, beating well after each addition. At low speed, mix the dry ingredients into the butter mixture. Add the chopped pecans and the vanilla extract and continue mixing until combined.
Scrape the mixture into the prepared cake pan and bake on a rack in the middle of the oven for 25 to 30 minutes. Remove the cake and sprinkle the top with the marshmallows, then return it to the oven and continue baking until the marshmallows melt and start to brown. Remove from the oven and let cool in the pan set on a rack.
To make the chocolate-pecan topping: sift together the confectioners' sugar and the cocoa into a medium bowl. Add the pecans, evaporated milk, and melted butter, and mix until combined. Slice the cake into wedges to serve, and drizzle topping over cake as desired. Store loosely covered at room temperature.
Wednesday, October 6, 2010
Ok I'm giving up on numbering. Banana Bread
This is mom's banana bread. It's amazing :)
1 3/4 c flour
1 1/2 t baking powder
1/2 t baking soda
3/4 t salt
1/3 c butter
2/3 c sugar
2 eggs
3 bananas
Cream butter and sugar together. Gradually mix in eggs and mushed bananas. Meanwhile, mix dry ingredients together. Slowly mix wet and dry together. Pour in greased loaf pan and bake at 350* for 60 minutes.
1 3/4 c flour
1 1/2 t baking powder
1/2 t baking soda
3/4 t salt
1/3 c butter
2/3 c sugar
2 eggs
3 bananas
Cream butter and sugar together. Gradually mix in eggs and mushed bananas. Meanwhile, mix dry ingredients together. Slowly mix wet and dry together. Pour in greased loaf pan and bake at 350* for 60 minutes.
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