Tuesday, December 1, 2009
Saturday, November 28, 2009
Sweet Potato Soufflé
4-5 good quality sweet potatoes
1/2 cup half and half
1-2 tablespoons flour
1/4 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1 teaspoon rum extract
Peel and cube the sweet potatoes.
Add to a pot of boiling water and boil for approximately 20-30 minutes or until tender.
While the potatoes are boiling, preheat the oven to 350 degrees.
When potatoes are done, drain and mash (either by hand or in an electric mixer).
Add half and half, vanilla and rum extract, eggs, flour, and spices, mix with electric mixer until smooth.
Pour the mixture into a soufflé dish or casserole dish and top with streusel mix, then top with 1/4 cup walnuts (pecans are good too)
Bake for about 1 hour
1 stick melted salted butter
3/4 cup dark brown sugar
1/3 cup flour
1 teaspoon cinnamon
Wednesday, November 11, 2009
1 cup unsalted butter
1 3/4 cup flour (my fav is white lily)
2/3 cup powdered sugar (plus more for dusting)
1 1/2 cup plain sugar
1/4 cup flour
1 tsp baking powder
4 eggs, whisked until frothy
1/2 cup lemon juice
zest of one lemon
Preheat oven to 350 degrees
Grease and flour a 9 X 13 pan
In a bowl, stir together flour and confectioner's sugar
Cut in butter until combined and crumbly.
Press mixture into bottom of pan.
Bake for 20 minutes or until golden.
While crust is baking, prepare topping.
In a larger bowl, add sugar, flour, and baking powder.
Then add whisked beaten eggs ,lemon zest and lemon juice.
Mix well and pour on top of warm baked crust.
Bake for 20-25 minutes.
When cool, dust with sifted powdered sugar and refrigerate.
Cut into bars and enjoy them cold
Monday, November 9, 2009
1 envelope (1/4 ounce) active dry yeast
1/4 cup warm water (100° to 110°)
1 teaspoon plus 2 tablespoons granulated sugar
1/4 cup (1/2 stick) unsalted butter, melted
1 can (15 ounces) solid-pack pumpkin ( I used Trader Joes Organic pumpkin)
5-1/2 cups all-purpose flour
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/4 cup granulated sugar
1 cup packed light-brown sugar
1 tablespoon cinnamon
(I also added one tablespoon of pumpkin pie spice)
2 cups confectioners' sugar
3 tablespoons milk
1. Sprinkle yeast over warm water in large bowl. Add 1 teaspoon of the granulated sugar; let stand until foamy, about 5 minutes. Beat in remaining 2 tablespoons sugar, the eggs, butter and pumpkin.
2. Gradually add 5 cups of the flour and the salt, scraping side of bowl, until soft dough forms. Turn out onto floured surface and knead remaining 1/2 cup flour into dough, adding more if sticky. Knead for 10 minutes, until smooth. Dough will be soft.
3. Grease a bowl; add dough. Cover with plastic wrap and place in a warm spot until doubled, about 1-1/4 hours.
4. Coat two 13x9x 2-inch baking pans with nonstick cooking spray. Make Filling: Mix butter, granulated and brown sugars, and cinnamon in a bowl.
5. Punch down dough. Roll out half onto a lightly floured surface to form a 16 x 10-inch rectangle. Spread with half of the filling. Starting on one long side, roll up jelly-roll fashion. Pinch seam to close. Repeat with second half of dough and filling.
6. Cut each log crosswise into 12 generous 1-inch pieces. Arrange 12 pieces, cut-side down, in each prepared pan. Cover with plastic wrap; let sit in a warm spot until buns double in size, about 30 to 45 minutes. (You can refrigerate one pan overnight or cover plastic with foil and freeze at this point. Thaw in fridge overnight, then thaw on counter while preheating oven.)
7. Heat oven to 350°. Uncover pans and bake buns until they are golden brown and bubbly, 28 to 33 minutes (thawed buns, 36 minutes). Transfer to a wire rack; let cool 10 minutes.
8. Glaze: Blend confectioners sugar and milk. Drizzle over buns (about 1/3 cup per pan). Serve warm.
Recipe from Oct 09 Family Circle
I use my own recipe for cream cheese frosting
8oz room temp cream cheese
1/2 stick salted butter at room temp
I don't measure, I just pour in powdered sugar until I get the consistancy I like
1teaspoon of desired flavoring (rum, maple, vanilla)
beat together until smooth.
Thursday, October 22, 2009
2 T lemon juice
3 cups white lily flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/4 cups sugar
1 1/2 cups whole buttermilk
1/2 cup butter, softened at room temp.
1 (8 ounce) package cream cheese, softened to room temp
1 teaspoon vanilla
3 1/2 cups powdered sugar
Grease and flour a 9 x 13 pan.
In a small bowl, mix mashed banana with the lemon juice; set aside.
In a medium bowl, mix flour, baking soda and salt; set aside.
In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in eggs, one at a time, then stir in 2 tsp vanilla.
Beat in the flour mixture alternately with the buttermilk.
Stir in banana mixture.
Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
For the frosting, cream the butter and cream cheese until smooth.
Beat in 1 teaspoon vanilla and rum.
Add powdered sugar and beat on low speed until combined,
Spread on cooled cake.
Sprinkle chopped walnuts over top of the frosting, if desired
This is what 16 quarts looks like in one big pot of cold water and lots of lemon juice to keep them from turning brown..
4 1/2 cups white sugar
1 Cup cornstarch
2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 teaspoons salt10 cups water
3 T. lemon juice
6 pounds applesIn a large pan, mix sugar, cornstarch, cinnamon and nutmeg.
Add salt and water and mix well.
Bring to a boil and cook until thick and bubbly.
Remove from heat and add lemon juice.
Sterilize canning jars, lids and rings by boiling them in a large pot of water (you can follow the jar directions for sterilization if you want further details)
Peel, core, and slice apples (this is where my handy dandy pampered chef 16 year old peeler, corer, slicer came in).
Pack the sliced apples into hot canning jars, leaving a 1/2-3/4 inch headspace. (9 year old daughters are quite good at this task)
Fill jars with hot syrup and gently remove air bubbles with a spatula.
Put lids on and process in a water bath canner for 20 minutes.
Wednesday, October 21, 2009
2 c sugar
2 c flour
1/2 tsp soda
1 1/2 tsp baking powder
3/4 tsp salt
2 tsp apple pie spice
1 1/2 tsp vanilla
4 oz Heaths toffee bits
preheat oven to 300 degrees
grease a 9x13 inch glass baking dish
Beat eggs, add sugar. Beat; add oil and beat. Sift dry ingredients into the mixture. It will be a very thick mixture after adding apples. I like to use gala or granny smith apples for this recipe. I also leave the skins on. you can add walnuts if you wish.
Bake in 300 degree oven for 1hour and 15 min or until toothpick comes out clean.
Hot Butter Rum Sauce
1 c. sugar
1/2 c. butter
1/2 c. light cream or half and half
Rum flavoring to taste. a little goes a long way!
In saucepan, combine sugar, butter, and cream. Stir occasionally until hot. Stir in rum and serve over hot cake.