Bizcochitos

I recently discovered this from a friend, Monica. Her sister sent some from Mexico and I had a chance to taste them. I knew immediately that I had to add the recipe to the Blog. We plan to make some for Christmas.

The Cookies on the left are Dipped in Confectioner's Sugar/Cinnamon and the
ones on the right are dipped in Granulated  Sugar/Cinnamon.

Mini Holiday Pie Cutters.
Santa, Tree, Bell, Gingerbread Man, Holly Leaf,
Snowman, Star, Candy Cane, Stocking and Snowflake. 

Holiday Piecrust Cutters.
Christmas Tree, Snowman, Snowflake and Holly Leaves.

Bizcochitos are a crisp Lard - or Butter Based Cookie, flavored with Cinnamon and Anise. The name is a Spanish diminutive form of Bizcocho. The dough is rolled and traditionally cut into the shape of stars and crescent moons. We use 2" or smaller Cookie Cutters.

The Cookie was developed by residents of New Mexico over the Centuries from the first Spanish Colonists of what was then known as Santa Fe de Nuevo Mexico. The recipe for making the Cookie has been greatly influenced not only by local and indigenous customs but also by recipes brought to New Mexico by Immigrants from other Hispanic Countries.

Bizcochitos are served during Special Celebrations, such as Wedding Receptions, Baptisms and Religious Holidays (especially during the Christmas Season.) They're commonly served along with Hot Chocolate.The Cookie is seldom known outside the boundaries of the original Spanish Province, although Spanish speakers may recognize the association with Bizcocho from the name, and may have some idea of what they must be, even if they have not encountered them before.

These are the tiny Christmas shapes we made with Confectioner's Sugar & Cinnamon on top.

These are made with Superfine Sugar and Cinnamon.

Here's what you'll need:
Preheat the Oven to 350 degrees.
2" or smaller Cookie Cutters (See Note Below for another Option)
A Sheet Pan lined with Parchment paper.
And  2  Mixing Bowls ( this recipe is made by hand in a Bowl with a Wooden Spoon)

It's make 3 - 4 Dozen Small Cookies.

You'll need 1/2 C Confectioner's Sugar mixed with 1 tsp Cinnamon for Coating the Tops of each Cookie. or 4 Parts Granulated Sugar to 1 Part Cinnamon.

In The Bowl:

1 C Crisco
2/3 C Granulated Sugar
Mix well with a Spoon.

Add:
1 Egg
Mix to combine well.

Add:
1 tsp Anise Flavoring
Mix just until incorporated.

In a Second Bowl:
3 C All Purpose Flour
2 tsp Baking Powder
1/2 tsp Salt
Whisk Well.

Combine Wet and Dry Ingredients.
Stir with a Spoon to combine well.
Add some Un Diluted Frozen Orange Juice Concentrate to thin out the Dough.
Mix Well.

Refrigerate the Dough for 2 - 3 Hours.
Roll out the Dough about 1/4" Thick.

Cut out the Shapes and Press the Top of the Cookie Dough in the Sugar Mixture of your Choice as listed above.

NOTE:
You can Opt to shape the Dough by Hand to created a Small, Flattened Disc  similar to the Photo above.


Bake the Cookies 15 - 20 Minutes.
Keep an eye on the Cookies.
Baking Times will vary according to the size of the Cookies.
The Edges should be Golden Brown.

Enjoy!
Peace in the Kitchen!

Christmas Pusharatas

I recently discovered this Traditional Croatian Deep Fried Christmas Fritter.

A Pusharata is a bite-sized Nugget of Fried Dough with Chopped Fruit and Spices.

Here's what you'll need:
A Deep Fryer or a Large Cast Iron Dutch Oven.
A 1 3/4" Cookie Scoop. I measure the diameter of the Scoop.

2 - 3 inches of Vegetable Oil for Frying.
A Food Processor, Optional. The Fruit can be Processed or Chopped by Hand.

NOTE: Retain all of the Juice from the Fruit.

3 C Self Rising Flour
3/4 C Granulated Sugar, divided
1 TBS Baking Powder
1 TBS Ground Nutmeg
1 TBS Cinnamon
1 Large Apple, Peeled and Cored.
1 Large Naval Orange, Zested and then Peeled.
1 Large Lemon, Zested and then Peeled and Seeded.
1/2 C Raisins
1 1/2 C Chopped Pecans
1/2 TBS Whiskey
1/2 TBS Vanilla
1 - 2 C Whole Milk

Glaze:
2 Pounds of Confectioner's Sugar
Half and Half, enough to form a thick Glaze with the Confectioner's Sugar.


In a Mixing Bowl:
Flour
1/2 C Sugar
Baking Powder
Nutmeg
Cinnamon
Orange Zest
Lemon Zest
Whisk until well combined.

Chop the Fruit by Hand or Pulse it in a Food Processor but don't Puree it. Retain all of the Juice from the Fruit.

In a Mixing Bowl:
All of the Fruit and Juice.
Remaining Sugar.
Stir to Combine Well until Sugar is dissolved.
Add this to the Flour Mixture.
Stir to Combine Well.

Add:
Raisins
Pecans
Whiskey
Vanilla
Just enough Milk until it forms a thick Batter. It will depend on how juicy the Fruit is.
Stir to Combine until it has the consistency of This Oatmeal.

Set Aside for 15 minutes.

This is the Dutch Oven I use to Fry the Dough.

Heat 2 - 3 inches of Vegetable Oil.
Drop Scoops of the Batter into the Hot Oil (about 350 degrees)
Don't crowd them.
Drain them on Paper Towels.
Transfer to a Rack over a Sheet Pan to Glaze them.
Dip them in the Glaze and allow to Dry on the Rack.
Allow them to sit at Room Temperature Overnight to Dry completely.

They should be eaten Fresh and not stored in containers. The Glaze will soften.
You can place them in individual Candy or Miniature Muffins paper liners, box them and give as gifts.

Enjoy!
Peace in the Kitchen!

Tex - Mex Cheese Dip

Just another Texas Dip served with Tortilla Chips. I can never have enough Dip recipes.

I always have this in my Pantry. 

Here's What you'll need:
Preheat the Oven to 350 degrees.
1 - 10" Cast Iron Skillet

2 tsp Tabasco Sauce
8 oz. Cream Cheese, room temperature
1/2 C Mayonnaise
1 - 4 oz. Can of Chopped Green Chiles, do not drain.
1/2 C Shredded Mexican Cheese
2 tsp Taco Seasoning

In a Mixing Bowl:
All ingredients.
Mix until completely combined.

Bake 12 - 15 minutes.

Serve Hot with Tortilla Chips.

Enjoy!
Peace in the Kitchen!

The Benefits of Bay Leaves

I recently read a story about Bay Leaves, the misconception and the benefits.
I was quite fascinated. I had never considered the fact that there might be tremendous benefits to Bay Leaves.
Here's the story:

These are called "Bay Leaves.

Many people add Bay Leaves to foods especially red meat and poultry but do you know why Bay Leaves are added to food?
When asked why, some reply: to add flavor to the food.

Do you know that If you boil some Bay Leaves in a glass of water and taste it, it will have no flavor?
Now why do you put bay leaves in the meat?

The addition of Bay Leaves to meat converts triglycerides to monounsaturated fats, and for experimentation and confirmation:

Cut the chicken in half and cook each half in a pan and place a Bay Leaf on one, and the other without a Bay Leaf and observe the amount of fat in both pans.

If you have Bay Leaves, there is no need for a pharmacy. Recent scientific studies have shown that bay leaves have many benefits & helps to get rid of many serious health problems and illnesses.

The benefits of Bay Leaves are: -

*Bay Leaf treats digestive disorders and helps eliminate lumps, Heartburn, Acidity & Constipation.

*It helps regulate bowel movement by drinking hot bay tea.

*It lowers blood sugar and bay leaf is also an antioxidant

*It allows the body to produce insulin by eating it or drinking Bay Leaf tea for a month.

*it eliminates bad cholesterol and relieves the body of triglycerides.

*It's very useful in treating colds, flu and severe cough as it is a rich source of vitamin "C", you can boil the Leaves and inhale steam to get rid of phlegm and reduce the severity of cough.

*Bay Leaf protects the heart from seizures and strokes as it contains cardiovascular protective compounds.

*It's rich in acids such as caffeic acid, quercetin, eigonol and bartolinide, substances that prevent the formation of cancer cells in the body.

*It eliminates insomnia and anxiety, if taken before bed, helps you relax and sleep peacefully.

Drinking a cup of boiled Bay Leaves twice a day breaks kidney stones and cures infections.

Enjoy!

Peace in the Kitchen!

Gingerbread Bundt Cake

I love the taste of Ginger during the Holidays. I have so many recipes dedicated to it. Fo me it evokes visions of Dickens Christmas, or Christmas in Alsace, France.
This one is a favorite.

I don't use anything other than this!

Here's what you'll need:
Preheat the oven to 350 degrees.
Generously grease a 10 - 12 Cup Bundt Pan with Pan Release Mix. (recipe to follow) Choose a Pan with a simple design.

Pan Release Mix:
Equal parts of Crisco, Vegetable Oil and Flour.
I start with 1 C of each mixed well and refrigerated in a Jar.
I always have it available for all of my baking needs.

Cake Ingredients:
2 1/2 C All Purpose Flour
Gingerbread Spice Mix. Whisk together the following ingredients in a small bowl"
2 1/3 tsp Ground Ginger
1 1/2 tsp Cinnamon
1 tsp Nutmeg
1/2 tsp Ground Cloves
1/2 tsp Allspice
(whisk together and set aside)

1/2 tsp Salt
1/4 tsp Baking Soda
1/4 tsp Baking Powder
12 TBS Butter, room temperature.
1 1/2 C Packed Brown Sugar
2 Large Eggs
1/2 C Black Treacle
1 C Water

Glaze Ingredients:
1/3 C Brandy
1/4 tsp Ground Ginger
1/4 tsp Ground Cinnamon
3/4 C Granulated Sugar


Prepare the Cake Batter:

In a Medium Mixing Bowl:
Flour
Gingerbread Spice Mix
Salt
Baking Soda
Baking Powder
Whisk well.

I a Large Mixing Bowl:
Butter
Sugar
Beat with an electric Mixer until Creamy Smooth.

Add:
Eggs, one at a time and beat until incorporated.

Fold in, by Hand:
Black Treacle
Mix until well combined.

Add:
Flour Mixture alternately folding by Hand with the Water in 3 separate additions.
Begin and end with Flour.
Mix just until well incorporated.

Spoon into the Bundt Pan.
Bake 55 -65 minutes. A Toothpick in the center should come out clean.

Remove Pan to a Rack and Cool for 10 minutes.
Invert Cake onto the Rack to Cool Completely.

Prepare the Glaze:

In a Small Mixing Bowl:
Brandy
Whisk in:
Ground Ginger until completely incorporated.
Add:
Cinnamon, until completely incorporated.
Add:
Granulated Sugar, whisking until completely incorporated.

Transfer Cake to a Serving Platter.
Brush the Cake evenly with the Glaze after it's cooled.

Enjoy!
Peace in the Kitchen!

Sawdust Pie

I recently discovered this Pie so I wanted to post a story about the history and the recipe.
It took some research after selecting several options, I discovered the history of the original recipe.
I love researching recipes and it's a bonus when I can discover the history. This one has a great story. It all started in Grand Rivers, Kentucky in 1977. The rest is Culinary History.

Sawdust Pie Story~
The year was 1977 and in a town of less than 300 people it would be very hard to get the word out about a small town Hamburger and Ice Cream Parlor. Patti and Bill never knew when the publicity would pay off. Just like when they got a letter from Bon Appetit asking for the recipe for Patti's "Sawdust Pie." Normally Patti did not give out recipes but decided she would make an exception with her favorite pie. It was Patti's first published recipe (Bon Appetit, May 1983). 

Makes 8 Servings.
Ingredients:
7 egg whites, unbeaten
1 1/2 cups granulated sugar
1 1/2 cups graham cracker crumbs
1 1/2 cups pecans
1 1/2 cups coconut, flaked
9 inch unbaked pie shell
Sliced Bananas
Whipped Cream
Instructions:
Mix first 5 ingredients together and stir by hand. Pour into unbaked pie shell. Bake in preheated 325 degree oven until gloss and set (about 25 to 30 minutes). DO NOT OVER BAKE. Center should be gooey. Serve warm with sliced bananas and whipped cream on top.

Enjoy!

Peace in the Kitchen!

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Snowman Poop

This is just a fun thing to have around during Christmas.
Place Miniature Marshmallows in a Holiday Zip Lock Bag and add a Tag with the following Note:

I hear that you've been naughty,
So listen, here's the scoop...
I'm running short on coal this year,
So you get "Snowman Poop"
Love, Santa

Chocolate Chip Cookies Jacques Torres.

Jacques is my pick for the best chocolatier in the world. I have many recipes for Chocolate Chips Cookies on my Blog. My wife made these once and from then on, it became the only Chocolate Chip Cookie we make. Every time we make these, we say that these are the best.

Here's what you'll need:
Preheat the oven to 350 degrees.
Stand Mixer with a Paddle Attachment
A 1 1/2" Cookie Scoop (the diameter of the scoop)
A Sheet Pan lined with Parchment Paper



2 C minus 2 TBS Cake Flour
1 2/3 C Bread Flour (it's important to use "Bread" Flour).
1 1/4 tsp Baking Soda
1 1/2 tsp Coarse Salt
20 TBS Unsalted Butter = 2 1/2 Sticks (it's important to use Unsalted).
1 1/4 C Light Brown Sugar (it's important to use "light" brown.
1 C + 2 TBS Granulated Sugar
2 Large Eggs (it's important to use "Large").
2 tsp Pure Vanilla
1 1/4 pounds of Dark Chocolate Chips (it's important to use "Dark").
Sea Salt for Garnish.

I've added quilt a few notes stating "it's important". These are what distinguish this Chocolate Chip Cookie from all others and make them amazing.

In a Medium Mixing Bowl:
Cake Flour
Bread Flour
Baking Soda
Salt
Whisk well.

In the Stand Mixer on Medium Speed:
ButterBrown Sugar
Granulated Sugar
Mix until well combined. (5 minutes)

Add:
Eggs (one at a time)
Mix after each addition.

Add:
Vanilla
Mix just until combined.

Reduce Speed to Low.
Add the Dry Ingredients from the Mixing Bowl.
Mix  just until well combined. (about 5 - 10 seconds)

Add:
Chocolate
Mix just until combined. Don't over mix.

Remove Dough.
Wrap well in Plastic Wrap.
Refrigerate 24 - 36 hours. This step is important.

Remove from Refrigerator and Scoop onto the Sheet Pan. Ours holds 13 Scoops.
Lightly sprinkle the top of the dough  balls with Sea Salt.

Bake for 12 - 14 minutes.
Remove Pan to a Rack to cool for ten minutes.
Transfer  Cookies to a Rack to cool completely.


NOTE:
This recipe, with this sized scoop makes about 80 cookies.
If you you don't want to make the entire batch, scoop dough balls onto a sheet pan and freeze them.  Transfer the dough balls to freezer zip-lock bags and then thaw at room temperature and bake as directed.

Enjoy!
Peace in the Kitchen!

Terry's Original Cranberry Salsa

Cranberry Salsa

This may seem unusual but it's one of my Best of the Best Recipes in my notes.
I wrote that I double the recipe.
This can be served as a Side Dish or served with Tortilla Chips as a Salsa.
I made this for the first time at Thanksgiving and there were no leftovers.

NOTE:
I refer to Blanching in this recipe. It's simply bringing water to a boil and adding something to it,  remove the contents and plunge into ice cold water to stop the cooking.

Here's what you'll need:
A Food Processor

2 C Whole Fresh Cranberries, blanched, (covered with boiling water) See NOTE above.
1 Jalapeño Pepper, minced.
2 TBS Chopped Red Onion
2 TBS Diced Green Bell Pepper
1 tsp Minced Garlic
2 TBS Finely Chopped Cilantro (Substitute Parsley if you don't like Cilantro)

Sauce Ingredients:
1/4 C Cherries from a 21 oz. can of Cherry Pie Filling. (remove the Cherries from the sauce) Save or discard the Sauce.
Divide them in Half and set them aside.
1 tsp Apple Cider Vinegar
1 TBS Granulated Sugar
1/2 tsp Corn Starch

In a Saucepan on Medium High Heat:
Add all of the the Sauce Ingredients.
Stir to combine well.
Cook just until heated through, 3 - 5 minutes.
Transfer to a Bowl.
Set aside to Cool completely.
Add all of the other ingredients listed above.

Transfer to a Food Processor.
Pulse a few times.
Transfer Half of the Mixture from the Food Processor to a Bowl and add Half of the Cherries.
Set aside. (in this mixture half of the cherries will remain whole and in the next mixture, they're processed)

Add the remaining Cherries to the Mixture in the Food Processor and Pulse a few times.
Combine both Mixtures and gently Fold them together by hand.

Chill before serving.


Enjoy!
Peace in the Kitchen!

Cauliflower Soup #2

As soon as there's a chill in the air, I start making soup. I generally make one a week during Fall and Winter.

Here's another great one that I love.

Here's what you'll need:
A Stock Pot or a Dutch Oven with a Cover.

2 Onions, diced
2 Carrots, diced
2 Ribs of Celery, diced
2 Cloves of Garlic, minced
10 TBS Butter, divided
1 Head of Cauliflower, chopped
5 C Vegetable Broth
1/4 C minced fresh Parsley
1 tsp Salt
1 tsp Pepper
1/2 tsp Dried Basil
1/2 tsp Dried Tarragon
6 TBS Flour
1 C Whole Milk
1/2 C Heavy Cream
1/4 C Sour Cream


In the Stock Pot on Medium High Heat:
4 TBS Butter, until melted.
Onions
Carrots
Celery
Garlic
Sauté until tender.

Add:
Cauliflower
Vegetable Broth
Parsley
Salt
Pepper
Basil
Tarragon

Cover and Simmer for 30 minutes.

In a Saucepan on Medium Heat:
Remaining Butter, until melted.
Add:
Flour
Whisk well until completely incorporated.

Add Gradually with a Whisk:
Milk
Heavy Cream
Whisk well.
Bring to a Boil.
Continue Whisking for 2 minutes, until it begins to thicken, creating a Roux.
Add this to the Stock Pot.
Continue cooking on Medium Heat for 10 minutes, stirring often, until it thickens.

Remove from Heat.
Gradually Whisk in Sour Cream.

Serve Hot.

Enjoy!
Peace in the Kitchen!

Cranberry Orange Cake

If you love Cranberry Orange Muffins, this is the same flavor in a single layer cake.
It's a Great Holiday Dessert.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8" Cake Pan greased well with my Pan Release Mix:

Equal parts of Crisco, Vegetable Oil and Flour.
I start with 1 C of each mixed well and refrigerated in a Jar.
I always have it available for all of my baking needs.

Brush the Pan generously with the Mix.

1/3 C Granulated Sugar
1/3 C Vegetable Oil
2 Large Eggs
2 TBS Grated Orange Zest, divided.
2 TBS Fresh Orange Juice, divided.
1/3 C All Purpose Flour
1/3 C Cake Flour
1/2 tsp Salt
1/4 tsp Baking Powder
1/3 C Chopped Dried Cranberries
1/4 C Sliced Almonds
3/4 C Confectioner's Sugar
2 tsp Whole Milk

Cake:
In a Large Mixing Bowl with an Electric Hand Mixer:
Sugar
Oil
Eggs
1 TBS Orange Zest
1 TBS Orange Juice
Mix until Well Combined.

In Medium Mixing Bowl:
All Purpose Flour
Cake Flour
Salt
Baking Powder
Whisk Well.
Add this to the Sugar and Oil Mixture.
Gradually Mix just until Incorporated.

Add:
Cranberries, folded in by hand.
Spoon Batter into the Cake Pan.
Sprinkle the Top with Almonds.
Bake for 20 - 25 Minutes, until a toothpick in the center comes out clean.
Remove Pan to a Rack for 5 Minutes.
Invert onto a Flat Surface.
Transfer to a Serving Platter.
Prepare the Icing.

Icing:
In a Small Mixing Bowl:
Confectioner's Sugar
1 TBS Orange Juice
Milk
Whisk Well.
Spoon into the Top of the Cake.
Sprinkle evenly with 1 TBS Orange Zest.
Cut into Wedges to Serve.

Enjoy!
Peace in the Kitchen!

Creamed Corn Casserole

Here I go again posting a Corn Casserole Recipe. I have so many on th Blog but I just had this one recently and I love it.
Most of my friends know that I teach Quilting Classes, Lecture with a Trunk Show of my work and conduct Workshops for Local Quilt Guilds. I recently presented a Lecture with Trunk Show along with a Workshop at one of the Guilds. When Anne and I arrived, they had a wonderful dinner buffet.
This was one of the dishes and I asked for the recipe. Thank you to the wonderful members of the Irving, Texas Quilt Guild for your hospitality and this recipe.

Here's what you'll need:
Preheat the Oven to 350 degrees
An 8" X 8" Baking Pan.

8 oz. Cream Cheese
4 TBS Butter
2 - 14 oz. Cans of Whole Corn Kernels, drained.
1 C Shredded Cheddar Cheese, divided.
1 - 4 oz. Can of Diced Green Chiles

In a Saucepan on Medium High Heat:
Cream Cheese
Butter
Cook until Creamy Smooth.

Add:
Corn
3/4 of the Cheddar Cheese
Chiles
Stir until well combined.

Spoon into the Baking Pan.
Top with remaining Cheddar Cheese.

Bake 15 - 20 minutes.

Serve Hot.

Enjoy!
Peace in the Kitchen!

Traditional German Streusel Coffee Cake

I'm fascinated with food history so I decided to research the origin of Coffee Cake. I spent some time living with a family in Wetzlar, Germany in the early 70's. There was a pantry in the kitchen with a screen door. It was where they kept all of their tarts, pies and coffee cake. I had never seen that before I lived there. Every morning Mrs. Weller would serve something from the pantry for breakfast along with delicious coffee. Here's a recipe for a Traditional German Coffee Cake.

Here's a bit of Food History:

Food Historians agree the concept of Coffee Cake, eating Sweet Cakes with a Cup of Coffee, most likely originated in Northern Central Europe in the 17th Century.
These countries were already known for their traditional Sweet Yeast Breads. When Europe was introduced to Coffee, these Cakes were  the perfect accompaniment.
German, Dutch and Scandinavian Immigrants brought their Coffee Cake Recipes to America.
The original recipes were more like Bread than Cake. They were simple recipes with Yeast, Flour. Eggs, Sugar, Nuts, Dried Fruit and Spices.
Over a period of time, Coffee Cake recipes began to evolve with the addition of Sugared Fruits, Cheese, Yogurt and other Cream Fillings that are used today in American Coffee Cake Recipes.


Traditional German Streusel Coffee Cake


Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 9" Glass Baking Dish greased well with Butter.

2 C of Sifted All Purpose Flour
2 C of well packed Brown Sugar
2/3 C Butter, Room Temperature
1/2 tsp Salt
1 1/2 tsp Cinnamon, divided.
1/2 tsp Nutmeg
1/4 tsp Cloves
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
2 Large Eggs, beaten
1 C Buttermilk

In a Large Mixing Bowl with a Wooden Spoon:
Flour
Sugar
Butter
Salt
Mix by hand until well combined.

For the Streusel Topping, in a separate small bowl:
Remove 3/4 C of this mixture and add:
1/2 tsp Cinnamon.
Stir to combine well.
Set aside.

To the Original Large Bowl of Mix:
Remaining 1/2 tsp Cinnamon
Nutmeg
Baking Powder
Baking Soda
Mix to combine well.

In a separate Mixing Bowl:
Eggs
Buttermilk
Whisk well.
Add to the Dry Ingredients.
Mix well by hand.

Spoon Batter into the Pan.
Sprinkle evenly with Streusel topping.

Bake for 15 - 20 minutes.

Enjoy!
Peace in the Kitchen!

French Raspberry and Chocolate Cookies

I love French Chambord Liqueur. Raspberry is one of my favorite flavors in Jams, Jellies, Chocolate and Desserts. Here's a Chocolate and Raspberry Cookie.
You can substitute your favorite flavored Liqueur in this recipe.
Grand Marnier would also be great for an Orange/Chocolate taste.

Raspberry Liqueur from Chambord, France

My favorite Baking Cocoa Powder

Here's what you'll need:
1 1/2" Cookie Scoop
1 - small Plastic Icing Bottle.
Sheep Pans lined with Parchment Paper.
Prepare the Dough ahead of time, it needs to be refrigerated overnight.
When ready to Bake, Preheat the oven to 375 degrees.

The Dough:

1 C Flour
3/4 C Cocoa Powder ( I only use Rodelle Cocoa Powder)
1/2 tsp Baking Soda
12 TBS Butter, softened to room temperature.
1 C Granulated Sugar
1 Egg
3 TBS Chambord, Raspberry Liqueur.


Icing:
1 C Confectioner's Sugar
4 TBS Cocoa Powder
2 1/2 TBS Chambord


Dough Preparation.

In a Small Mixing Bowl, Sift together:
Flour
Cocoa
Baking Soda
Whisk well.

In a Medium Mixing Bowl, with a hand Mixer:
Butter
Sugar
Beat until creamy and completely combined for 2 minutes.

Add:
Egg
Beat for an additional minute.

Add:
Dry Ingredients
Mix well to combine.

Add:
Chambord
Mix until well combined.
Cover with Plastic Wrap and refrigerate overnight.

Use the Cookie Scoop and drop the cookie dough 2" apart, onto the Sheet Pan.
Press lightly with the bottom of a Stainless Steel Measuring Cup or a Drinking Glass.
Bake for 9 minutes.

Remove the Pan to a Rack to Cool 5 minutes.
Transfer the Cookies to the Rack to Cool Completely.

Prepare the Icing.

In a Small Bowl:
Confectioner's Sugar
Cocoa Powder
Chambord
Mix well with a Blending Fork.
The consistency needs to be a texture to Drizzle over the Cookie.
If it's too thick, thin with a bit more Chambord.
Just don't make it too thin or it won't set up while drying.

A variety of Icing Bottles

Transfer to an Icing Bottle ans Drizzle in a Zig Zag Design of the top of each Cookie.
Transfer to a Small Sheet Pan and Refrigerate until the Icing has been able to set.

Enjoy!
Peace in the Kitchen!

The Pastry Queen, a collection of my favorite recipes from Rebecca Rather

One of my favorite Cookbook authors is Rebecca Rather. If I had to choose 1 Chef and their Cookbooks to live with for the rest of my life it would be hers. She has published 3 books and I love everything she bakes! She has Savory along with Sweet recipes.
I decided to post a collection of my favorites and that was not an easy task.
If you like anything you see her, I highly recommend buying her books.

I know that everyone has their favorite recipe for Chocolate Chip Cookies. We believe that the Original Toll House Cookie tops the list.
However, there are also decadent recipes for them and I honestly believe this recipe could be it!

This is another recipe from Rebecca Rather, The Pastry Queen from Fredericksburg , Texas.

Rebecca says..... " They are not too chewy and not too crunchy - they are just right".
This recipe makes about 5 dozen 3 1/2" cookies.


1 1/2 C walnuts
1 1/2 C pecans
1 C (2sticks) butter, room temperature
1 C firmly packed dark brown sugar
1 C granulated sugar
2 large eggs
1 TBS vanilla
2 1/3 C all purpose flour
1 1/4 tsp baking soda
1 scant tsp salt
3 C chocolate chips (I use Ghirardelli Dark Chocolate Chips)

Preheat the oven to 350 degrees.
Arrange nuts on a baking sheet in a single layer and toast for 7 - 9 minutes.
Cool completely and coarsely chop

Line sheet pans with parchment paper or Silpat
Use a stand mixer with a paddle attachment

Cream, for 1 minute, until creamy:
butter
brown sugar
granulated sugar
Add:
eggs
vanilla

Add:
eggs
vanilla
Beat on medium speed for 1 minute

Add: (See Note Below)
flour
baking soda
salt
Mix on medium-low speed until well incorporated.

Stir in, by hand:
walnuts
pecans
chocolate chips
The dough will be very stiff...... use your muscles!

Use a 1 3/4" cookie scoop, spacing the dough 2" apart on a baking sheet.
Bake for 10 - 12 minutes until medium brown around the edges.
As long as the edges are brown, the soft middle will disappear as they cool
The cookies will spread to about 3 1/2".

Cool on the sheet pan for 10 minutes and then transfer to a cooking rack until completely cool.

Note:
Here's Rebecca's Tip,
If you have a heavy duty stand mixer with at least 525 watts, Add the flour, baking soda, salt, walnuts, pecans and chocolate chips all at once with the paddle attachment and turn the mixer on and off every 5 seconds or so until completely incorporated.

We have the Kitchenaid 6 quart, 590 Watt Mixer. It does all the work!

Enjoy!
Peace in the Kitchen!



Tropical Carrot Cake from The Pastry Queen by Rebecca Rather.
I've adapted the recipe without changing the integrity of the original one.

I've added photographs of the one that I made.

This is the only Carrot Cake I make. I believe it's the best I have ever tasted.  I hope you take some time to try this recipe if you love Carrot Cake.

This is the best Carrot Cake we have ever eaten.
Rebecca is the daughter of Dan Rather and had a Restaurant in Fredericksburg, Texas called The Pink Pig.
Since posting this Blog, the restaurant has closed.

Here's what you'll need:
Preheat the oven to 350 degrees.
3 - 9" Cake Pans brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.


Cake:

1 C Macadamia Nuts
3 C Flour
3 C granulated Sugar
1 TBS Baking Soda
1 tsp Salt
1 TBS Cinnamon
1/2 tsp Nutmeg
1 1/2 C Sweetened Flaked Coconut
4 Large Eggs
2 TBS Vanilla
1 1/2 C Vegetable Oil
1 1/2 C Shredded peeled Carrots
1 1/2 C Crushed Pineapple, drained.
1/2 C Sweetened Cream of Coconut ( Coco Lopez)

Coconut Cream Cheese Frosting:

3 (8oz.) packages of Cream Cheese, room temperature
1/2 C Confectioner's Sugar
1/4 C Heavy Cream
1/4 C Coco Lopez
1/2 tsp Salt


Arrange the Nuts on a sheet pan and roast them for 7 - 8 minutes.
Set aside until they're cool enough to chop.

Place one oven rack 1/3 from the bottom of the oven and the second one 2/3 from the bottom.

In a large mixing bowl:
Flour
Sugar
Baking Soda
Salt
Cinnamon
Nutmeg
Coconut
Chopped Nuts
Whisk well.

In a medium mixing bowl:
Eggs
Vanilla
Oil
Carrots
Pineapple
Cream of Coconut
Whisk well.

Slowly add the wet ingredients to the dry ingredients and stir to combine well. Do not over mix.

Pour the batter equally among the 3 cake pans.
Stagger the pans in the oven so that they're not directly over each other.
Place 2 pans on 1 rack and the third pan on the other rack.

Bake for 30 - 35 minutes.
A toothpick in the center should come out clean and the tops should be golden brown.

Remove the pans to a rack and cool for 10 minutes.
Invert the cakes onto Parchment Paper lined racks to cool completely.

Prepare the Frosting.

In a Stand Mixer with a Paddle Attachment on medium high speed:
Cream Cheese
Confectioner's Sugar
Beat for 1 -3 minutes.

Add:
Heavy Cream
Cream of Coconut
Salt
Beat just to combine.

Place 1 layer of cake on a serving platter.
Spread with a thick layer of frosting.
Add the second layer of cake.
Spread with a thick layer of frosting.
Add the third layer and frost the top and sides of the cake with an even layer of frosting.

Enjoy!
Peace in the Kitchen!

Some of the best Homemade Corn Muffins I have ever made.

Corn Muffins

3/4 C (1 1/2 sticks) butter, melted
3 C heavy cream
3 large eggs
3 1/2 C all purpose flour
1 1/2 C coarse cornmeal plus extra for topping
1 C sugar
2 TBS baking powder
1/2 tsp salt
1 C corn kernels, fresh, frozen(thawed) or canned(drained).

Preheat oven to 350 degrees
Generously grease or spray 24 standard muffin cups or line them with muffin liners.

In a stand mixer with a paddle attachment, pour in the butter, cream, eggs into the bowl of the mixer.
Add flour, cornmeal sugar baking powder and salt on top.

Mix at medium speed just until the ingredients are combined and not lumpy.
Stir the corn into the batter.

Use a cookie scoop and fill the muffin cups 2/3's full of batter.
Sprinkle the tops with cornmeal.

Bake for 12 - 15 minutes, until lightly brown. They should spring back when you touch the tops lightly with your fingertips.
Serve warm


Enjoy!
Peace in the Kitchen!



Beer Bread

Here's what Rebecca said about this recipe:
"Around here, beer bread recipes are as common as cowboy hats."

She is so right, "it's a Texas thing"!
"Beer Bread lends itself to numerous mix-ins, including chopped chives, chopped jalapenos, green onions or any grated cheese." Fold into the batter by hand.

3 C all purpose flour
1 TBS baking powder
1 tsp salt
3 TBS sugar
1 (12oz.) bottle of "good" beer. (we use Shiner Bock, from Texas)
1/2 C (1 stick) butter, melted

Option: Add 2 1/2 C grated Sharp Cheddar Cheese.

Preheat oven to 350 degrees.
Generously grease a 9"X5" loaf pan with butter or cooking spray.

Medium bowl:
flour
baking powder
salt
sugar
Whisk well
(At this point you would stir in the cheese)

Pour in beer and stir until incorporated, do not over beat.
Pour half the melted butter into the pan.
Spoon in the batter.
Pour the remaining butter on top.

Bake at 350 degrees for 50 - 60 minutes.
The top will be bumpy and golden brown.

Remove from pan and serve immediately.

Enjoy!
Peace in the Kitchen!

Cast Iron Holiday Spiced Skillet Bread

This is a great bread to serve for Thanksgiving or Christmas. It would be a nice bread for a family gathering or a Fall Block Party with your neighbors.

Here's what you'll need:
Preheat the oven to 350 degrees.

This can also be cooked on a Camp Stove on Low Heat or an open fire set onto a Grill Rack raised over embers.
If you choose this method, cook it for 25 - 30 minutes.
Spray the top of the Bread with a Vegetable Cooking Spray, Flip it in the Skillet using Metal Spatulas and continue cooking for about 2 minutes. This will Brown the Top of the Bread.

1 - 8" Cast Iron Skillet, with a Lid, coated well on the bottom and up the sides with a TBS of Crisco.
Cut a round of Parchment Paper to fit the bottom after greasing the Pan.


4 TBS Dried Buttermilk
1/4 tsp Sea Salt
1 TBS Baking Powder
1/4 tsp of Fast Acting Dry Yeast
1/2 tsp Cardamom
3/4 tsp Cinnamon
3 TBS Granulated Sugar
1 1/2 C Flour
1/2 C Dried Cranberries
1/2 C Chopped Pecans
1 C Warm Water

In a Large Mixing Bowl:
Buttermilk
Salt
Baking Powder
Yeast
Cardamom
Cinnamon
Sugar
Flour
Cranberries
Pecans
Mix together by hand with a Wooden Spoon or Blending Fork.

Add:
Warm Water
Mix to combine well.

Spoon the Batter into the Pan.
Cover with the Lid.
Set it aside in a warm place for 25 minutes, to allow it to rise.

Bake 35 - 40 minutes, until the a Toothpick comes out clean.

Remove Skillet to the stovetop and allow to cool for 10 minutes before serving.
Serve Warm with Butter.

Enjoy!
Peace in the Kitchen!