We have an annual Harvest Festival at our Church and we have an annual Block Party with our neighbors. I'm always researching and creating new recipes for these events.
I already have my favorite Apple Cakes. I think there are two more on the blog. Here's another favorite that I may take to both events this year.
Harvest Festival Apple Cake:
4 C chopped, unpeeled Apples. I use Jonagold.
1 1/2 C granulated Sugar
1/2 C Brown Sugar
3 C Flour
1 tsp Salt
1 C Vegetable Oil
2 Eggs, beaten
2 tsp Vanilla
1 C chopped Walnuts
1 C Flaked Coconut
Glaze:
1 C granulated Sugar
4 Egg Yolks
1 Stick (8TBS) Butter
1 C Heavy Cream
Cake:
In a large bowl:
Apples
Granulated Sugar
Brown Sugar
Mix to coat well.
Set aside for 20 minutes.
In a small bowl:
Flour
Baking Soda
Salt
Whisk well.
Fold into the Apples by hand.
Stir in:
Oil
Eggs
Vanilla
Walnuts
Coconut
Pour into a 9"X13" baking dish.
Bake for 40 - 45 minutes.
Enjoy!
Peace in the Kitchen!
Friday, August 29, 2014
Apple and Butternut Squash Casserole
I'm always looking for new recipes to serve at Thanksgiving and Christmas. I also plan for Easter and any other family gatherings, church events, block parties and...... well, always researching new recipes.
We still have our favorite go-to traditional family recipes that we've made for years. Some of the dishes that are always on the menu are..... Potato Salad for every Picnic, Corn Timbale and Cranberry Mousse for Thanksgiving, Almond, Apricot, Amaretto Mousse, Hot Buttered Rum and Steamed Puddings for Christmas. We also make a great Baked French Toast Casserole for Christmas Morning Brunch and then we have the Best of the Best recipes that are family favorites. Bread Pudding, Tex-Mex Corn Dip, Blueberry Blackberry Cornmeal Cake, Original Homemade Salsa, my original Sangria and more.
Here's my latest casserole to serve at Thanksgiving.
Here's what you'll need:
1 - 3 Quart Casserole (I use a Cast Iron Dutch Oven)
Preheat the Oven to 350 degrees.
Apple and Butternut Squash Casserole:
3 C steamed or roasted mashed and cooled Butternut Squash.
4 TBS Butter, melted + additional listed in the recipe.
1 TBS Brown Sugar + additional listed in the recipe.
1/4 tsp Salt
1/8 tsp Pepper
1 1/2 TBS Butter
6 C peeled, sliced Apples (about 2 pounds) I use Jonagold Apples.
1/4 C Granulated Sugar
1 1/2 C Crushed Corn Flakes
1/2 C chopped Pecans
1/2 C Brown Sugar
2 TBS Butter, melted
In a large mixing bowl:
Squash
4 TBS melted Butter
1 TBS Brown Sugar
Salt
Pepper
Stir to combine well.
In a large skillet:
Melt 1 1/2 TBS Butter
Add:
Apples
Sprinkle with 1/4 C Granulated Sugar
Cover and simmer on low heat until Apples are tender.
Place the Apples in the bottom of a 3 quart casserole.
Spoon the Squash over the Apples.
In a small bowl:
Corn Flakes
Pecans
1/2 C Brown Sugar
2 TBS Butter, melted
Sprinkle evenly over the Squash.
Bake 15 minutes.
Enjoy!
Peace in the Kitchen!
We still have our favorite go-to traditional family recipes that we've made for years. Some of the dishes that are always on the menu are..... Potato Salad for every Picnic, Corn Timbale and Cranberry Mousse for Thanksgiving, Almond, Apricot, Amaretto Mousse, Hot Buttered Rum and Steamed Puddings for Christmas. We also make a great Baked French Toast Casserole for Christmas Morning Brunch and then we have the Best of the Best recipes that are family favorites. Bread Pudding, Tex-Mex Corn Dip, Blueberry Blackberry Cornmeal Cake, Original Homemade Salsa, my original Sangria and more.
Here's my latest casserole to serve at Thanksgiving.
Here's what you'll need:
1 - 3 Quart Casserole (I use a Cast Iron Dutch Oven)
Preheat the Oven to 350 degrees.
Apple and Butternut Squash Casserole:
3 C steamed or roasted mashed and cooled Butternut Squash.
4 TBS Butter, melted + additional listed in the recipe.
1 TBS Brown Sugar + additional listed in the recipe.
1/4 tsp Salt
1/8 tsp Pepper
1 1/2 TBS Butter
6 C peeled, sliced Apples (about 2 pounds) I use Jonagold Apples.
1/4 C Granulated Sugar
1 1/2 C Crushed Corn Flakes
1/2 C chopped Pecans
1/2 C Brown Sugar
2 TBS Butter, melted
In a large mixing bowl:
Squash
4 TBS melted Butter
1 TBS Brown Sugar
Salt
Pepper
Stir to combine well.
In a large skillet:
Melt 1 1/2 TBS Butter
Add:
Apples
Sprinkle with 1/4 C Granulated Sugar
Cover and simmer on low heat until Apples are tender.
Place the Apples in the bottom of a 3 quart casserole.
Spoon the Squash over the Apples.
In a small bowl:
Corn Flakes
Pecans
1/2 C Brown Sugar
2 TBS Butter, melted
Sprinkle evenly over the Squash.
Bake 15 minutes.
Enjoy!
Peace in the Kitchen!
Wednesday, August 27, 2014
Cinnamon Rolls from The Works Restaurant in Steamboat Springs, Colorado
I absolutely love Cinnamon Rolls. I can't imagine anyone that wouldn't. My Wife was raised on them, on a Mennonite Farm in Kansas. Her Mother made her Grandmother's Cinnamon Rolls and my wife continues the tradition and the recipe, so I think she makes the best Cinnamon Rolls.
In the early 70's my friend Jay and I packed up our things and moved from Chicago to Colorado.
We had big dreams of becoming Ski Bums (and we did). It was a passion that we shared. We had to figure how we were going to survive and afford it. We came up with the brilliant idea to open a Hot Dog Restaurant at the base of the Mountain. We kept it simple. Hot Dogs with "the works". We served the best organic Ice Cream, Soda's and Milk Shakes, along with Hot Dogs and a Hot Dog Bar for all of the "Works" (that's how we came up with the name of the Restaurant) to put on them...... and then we decided to add ....... Cinnamon Rolls for Breakfast. What a brilliant idea! It was the perfect choice for Skiers, early in the Morning, to start with a boost of Sugar and a Hot Cup of Coffee. The Rolls were huge and became a huge hit. I kept the original recipe and here it is.
As I look back at the recipe, it's very Hippy!
We made some of them plain, no Cinnamon/Sugar, no Raisins, no Glaze. We called them Sweet Rolls and served them to dunk in Hot Coffee.
When I say to "make a lot " of something, you have to realize that our recipe was often tripled or quadrupled because we made tons of these Rolls at a time. We created a Restaurant Quantity Recipe.
We had Restaurant Measurements for the huge batches that we made so I've adapted it for the Home Baker.
Cinnamon Rolls from the Works Restaurant in Steamboat Springs, Colorado:
1 C Warm Water
3 packets of Yeast
2 C Scalded Milk
1 C Granulated Sugar
1 C Vegetable Oil
3 Eggs
A pinch of Salt
1 tsp Vanilla
Enough Flour to create a heavy dough.
Cinnamon, a lot of it! (We made a Sugar/Cinnamon mix..... the ratio is 1 C of Sugar to 4 TBS of Cinnamon.) Make a lot!
Raisins, a lot of them!
Glaze recipe to follow.
Preheat the oven to 375 degrees.
You'll need a Sheet Pan lightly Greased with Vegetable Oil or Crisco.
In a small bowl:
Warm Water
Yeast
Allow it to soften in the Water. Don't stir it, let it do it's thing.
In a large mixing bowl:
Combine the following Ingredients:
Milk
Sugar
Oil
Eggs
Salt
Vanilla
Mix well with a Wooden Spoon.
Add the Yeast and work it in.
Add enough Flour to create a heavy Dough.
Turn it out onto a floured surface and knead until smooth, about 10 minutes.
Place the Dough in a large, lightly greased (vegetable oil or Crisco again!) bowl.
Allow to rise in a warm place until it doubles in size. at least 1 1/2 - 2 hours.
Punch down the Dough, shape it into a ball, cover with a towel and allow to rest again for 10 minutes.
Roll the Dough into an 18"X10" rectangle about 1/2" thick. The longest side should face you.
Cover the entire surface with a lot of the Sugar / Cinnamon Mix.
Cover the entire surface with a lot of Raisins.
Roll the dough from the long side facing you to the opposite side into a log , as tight as you can.
Cover the log with a towel and allow to rest again for 30 - 45 minutes.
Slice the Dough into 1" Rolls, place a dozen of them onto the prepared Sheet Pan and Bake for 15 - 20 minutes.
Remove the pan to a Rack.
While they are still warm, cover them with Glaze.
Allow to cool completely, well, sort of...... we served them warm!
Glaze: Make a lot of glaze too.
4 TBS Butter, melted
2 C Confectioner's Sugar
1 tsp Vanilla
3 - 6 TBS Hot Water
In a bowl:
Combine the Butter, Sugar and Vanilla, Whisk well.
Add hot Water, 1 TBS at a time until desired consistency.
Pour the Glaze over the warm rolls and allow to cool completely, or not!
Enjoy!
Peace in the Kitchen!
Tuesday, August 26, 2014
Orange Spice Pumpkin Bread from Williams-Sonoma
I love all pans made by Nordic Ware. Cake Pans, Loaf Pans, Bread Pans, Bundt Pans and the designs go on and on and on.
We have so many of them and they just keep coming out with new designs. I just told my wife about a new Pumpkin Patch Design that I want and she said....... "we have one. I looked and we do have one, but it's not the same design. They came out with a newer and bigger version of a (similar, but not quite the same) design. They're really good at that so of course I have to get the new one.
Use a traditional loaf pan if you don't have a decorative one or a 6 C Bundt Pan.
Here's the pan we have:
Here's the adapted recipe for Orange Spice Pumpkin Bread:
1 1/2 C Flour
1/2 tsp Baking Powder
3/4 tsp Baking Soda
1/4 tsp Salt
1/2 tsp Ground Ginger
1/4 tsp Nutmeg
1/4 tsp Allspice
1 tsp Cinnamon
10 TBS Butter, melted
1/2 C Packed Brown Sugar
1 C Granulated Sugar
2 tsp Orange Zest
3 Eggs, beaten
1 C Pumpkin Puree
Glaze:
3/4 C Water
The Zest of 1 Orange
2 TBS diced candied Ginger
1/2 C Granulated Sugar
Preheat the oven to 350 degrees.
Brush the pan well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, Flour) I start with 1 C of each mixed well in a jar and kept refrigerated. I always have it available for all of my baking needs. It's amazing in the most intricate Bundt Pan designs.
In a large mixing bowl, sift together:
Flour
Baking Powder
Baking Soda
Salt
Ground Ginger
Nutmeg
Allspice
Cinnamon
Whisk well and set aside.
In a stand mixer with a paddle attachment:
Butter
Brown Sugar
Granulated Sugar
Orange Zest
Beat for 2 minutes.
Add:
Eggs
Pumpkin Puree
Beat just until incorporated well about 2 -3 minutes.
Fold in the flour mixture in two additions, by hand with a rubber spatula.
Pour the batter into the prepared loaf pan and bake for 55 minutes. A toothpick inserted in the center should come out clean.
Transfer the pan to a rack for 15 minutes.
Make the glaze:
In a small saucepan on medium heat:
Water
Orange Zest
Candied Ginger, finely minced.
Simmer, covered for 3 minutes.
Strain the mixture through a fine mesh sieve over a glass measuring cup.
Pour 1/2 of the mixture into a clean saucepan and discard the rest.
Whisk in the granulated sugar.
Return to a simmer over medium heat and cook uncovered for 2 minutes to thicken.
Transfer the cake onto a work surface and gently tap the pan to loosen the cake. Set the rack over a sheet pan lined with waxed paper.
Invert the cake onto the rack, remove the pan and turn the cake over so it's right side up on the rack.
Use a pastry brush and cover the cake with the glaze.
Let it cool completely before serving.
Enjoy!
Peace in the Kitchen!
We have so many of them and they just keep coming out with new designs. I just told my wife about a new Pumpkin Patch Design that I want and she said....... "we have one. I looked and we do have one, but it's not the same design. They came out with a newer and bigger version of a (similar, but not quite the same) design. They're really good at that so of course I have to get the new one.
Use a traditional loaf pan if you don't have a decorative one or a 6 C Bundt Pan.
Here's the pan we have:
Here's the adapted recipe for Orange Spice Pumpkin Bread:
1 1/2 C Flour
1/2 tsp Baking Powder
3/4 tsp Baking Soda
1/4 tsp Salt
1/2 tsp Ground Ginger
1/4 tsp Nutmeg
1/4 tsp Allspice
1 tsp Cinnamon
10 TBS Butter, melted
1/2 C Packed Brown Sugar
1 C Granulated Sugar
2 tsp Orange Zest
3 Eggs, beaten
1 C Pumpkin Puree
Glaze:
3/4 C Water
The Zest of 1 Orange
2 TBS diced candied Ginger
1/2 C Granulated Sugar
Preheat the oven to 350 degrees.
Brush the pan well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, Flour) I start with 1 C of each mixed well in a jar and kept refrigerated. I always have it available for all of my baking needs. It's amazing in the most intricate Bundt Pan designs.
In a large mixing bowl, sift together:
Flour
Baking Powder
Baking Soda
Salt
Ground Ginger
Nutmeg
Allspice
Cinnamon
Whisk well and set aside.
In a stand mixer with a paddle attachment:
Butter
Brown Sugar
Granulated Sugar
Orange Zest
Beat for 2 minutes.
Add:
Eggs
Pumpkin Puree
Beat just until incorporated well about 2 -3 minutes.
Fold in the flour mixture in two additions, by hand with a rubber spatula.
Pour the batter into the prepared loaf pan and bake for 55 minutes. A toothpick inserted in the center should come out clean.
Transfer the pan to a rack for 15 minutes.
Make the glaze:
In a small saucepan on medium heat:
Water
Orange Zest
Candied Ginger, finely minced.
Simmer, covered for 3 minutes.
Strain the mixture through a fine mesh sieve over a glass measuring cup.
Pour 1/2 of the mixture into a clean saucepan and discard the rest.
Whisk in the granulated sugar.
Return to a simmer over medium heat and cook uncovered for 2 minutes to thicken.
Transfer the cake onto a work surface and gently tap the pan to loosen the cake. Set the rack over a sheet pan lined with waxed paper.
Invert the cake onto the rack, remove the pan and turn the cake over so it's right side up on the rack.
Use a pastry brush and cover the cake with the glaze.
Let it cool completely before serving.
Enjoy!
Peace in the Kitchen!
Monday, August 25, 2014
The Perfect French Pate Brisee Quiche Crust
We make a lot of Quiche at our house. There are so many favorite recipes to choose from.
Since I'm Vegetarian I don't make the Classic Quiche Lorraine , but I love Asparagus Quiche, Mushroom, Tomato and Onion Quiche.
Here's the only crust that I make for all of the Quiche recipes.
1 3/4 C All Purpose Flour
1 Stick of Butter, cold and cubed
1 Egg
1 tsp of Creme Fraiche (French) or Sour Cream (American, if you don't have Creme Fraiche.
1 /2 tsp Salt
This make 2 crusts. You can freeze one if you're only making one Quiche. We seem to make two at a time.
In a large mixing bowl:
Sift Flour
Add Salt and whisk well.
Cut in the Butter using your fingertips.
You should end up with a coarse, sandy texture.
Make a well in the center.
Add the Egg and incorporate with a fork and then finish blending with a wooden spoon.
Add Sour Cream and continue mixing with a spoon, just to incorporate the Cream.
Add a bit of water if the dough appears to be too dry.
Knead it with your hands, gently.
Divide into two balls, wrap in plastic wrap and refrigerate the dough for 1 hour.
Let it it rest and get to room temperature before rolling to make the crust.
Continue the directions for the Quiche recipe that you choose.
Enjoy!
Peace in the Kitchen!
Since I'm Vegetarian I don't make the Classic Quiche Lorraine , but I love Asparagus Quiche, Mushroom, Tomato and Onion Quiche.
Here's the only crust that I make for all of the Quiche recipes.
1 3/4 C All Purpose Flour
1 Stick of Butter, cold and cubed
1 Egg
1 tsp of Creme Fraiche (French) or Sour Cream (American, if you don't have Creme Fraiche.
1 /2 tsp Salt
This make 2 crusts. You can freeze one if you're only making one Quiche. We seem to make two at a time.
In a large mixing bowl:
Sift Flour
Add Salt and whisk well.
Cut in the Butter using your fingertips.
You should end up with a coarse, sandy texture.
Make a well in the center.
Add the Egg and incorporate with a fork and then finish blending with a wooden spoon.
Add Sour Cream and continue mixing with a spoon, just to incorporate the Cream.
Add a bit of water if the dough appears to be too dry.
Knead it with your hands, gently.
Divide into two balls, wrap in plastic wrap and refrigerate the dough for 1 hour.
Let it it rest and get to room temperature before rolling to make the crust.
Continue the directions for the Quiche recipe that you choose.
Enjoy!
Peace in the Kitchen!
Sunday, August 24, 2014
Tropical Rum flavored Hot Chocolate for a Cold Evening and other favorite Hot Chocolate recipes.
I have an amazing recipe for Hot Chocolate and I'll repost it at the end of this one and a Homemade Cappuccino Drink Mix.
This one is also incredible.
1 can (13.5oz.) Coconut Milk
1 can (14oz.) Sweetened Condensed Milk
1/2 C Dark Chocolate unsweetened Cocoa Powder
a Pinch of Salt
3/4 C Pineapple Juice
3/4 C Captain Morgan Spiced Rum
4 C Water
In a large saucepan on medium heat:
Coconut Milk\Sweetened Condensed Milk
Cocoa Powder
Salt
Pineapple Juice
Simmer, do not boil.
Whisk in Rum and Water and heat until desired temperature. Whisking often.
Serve in mugs and top with Whipped Cream.
Whipped Cream:
1 C Very Cold Heavy Cream
3 TBS Granulated Sugar
3 TBS Captain Morgan Spiced Rum
Beat cream until soft peak. Add Sugar and rum and continue beating well.
Refrigerate until ready to prepare the drinks.
Enjoy!
Peace in the Kitchen!
It's cold, rainy and dreary outside. We may even get sleet or ice. It's the perfect time for Hot Cocoa.
We always have home made hot cocoa in the pantry. Today my wife found these miniature marshmallows, perfect for a mug of Hot Cocoa. It's Hot Cocoa time!
Previously I posted a recipe for Home Made Hot Chocolate. I'll re post it at the end of this post. I also re posted my Home Made Cappuccino Drink.
Home Made Hot Chocolate:
This is our favorite Hot Chocolate Drink!
3 C Whole Milk
3 C Half and Half
Heat to simmer
Add 2 C Chocolate Chips ( I prefer Ghirardelli)
Stir until the Chocolate melts
Add 2 TBS Vanilla
(if you want to kick it up a notch and make it Tex - Mex, add 1/8tsp Ground Cayenne Pepper)!
Serve Hot!
Enjoy!
Peace in the Kitchen!
This makes a hot, instant, Homemade Cappuccino drink.
2 C non dairy coffee creamer
1 C instant dry milk
1 1/2 TBS Chocolate Nesquik
2/3 C instant coffee ( I use Medaglia D'Oro instant espresso) ( Folger's or Nescafe)
3/4 C sugar
3/4 C Confectioner's sugar
1/4 tsp cinnamon
1/8 tsp nutmeg
a dash of vanilla
Mix all but the vanilla
Store in a sealed container
Use 3 rounded TBS of the mix per cup of hot water
Add a dash of Vanilla to each cup of Cappuccino.
Enjoy!
Peace in the Kitchen!
Christmas Ginger Cake with Maple Icing and Alsatian Gingerbread with Orange Glaze
I love the flavor of Ginger at Christmas. It's one of the few times that I eat it. I like traditional Christmas Gingerbread during the holidays. I have a recipe for a French Alsatian Gingerbread with Orange Glaze, made in a loaf pan. I'll repost the recipe at the end of this one. I'll make German Lebkuchen this year and I usually make Pfeffernusse cookies. There's something about the combination of flavors that make up these Christmas desserts that I find appealing.
Gingerbread Cake with Maple Icing:
Here's what you'll need:
1- 10" X 2" cake pan. Brush it well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour.) I start with 1 C of each mixed well in a jar and refrigerate it. I always have it available for all of my baking needs.
Preheat the oven to 350 degrees.
3 C Flour
2 TBS Ground Ginger
2 tsp Baking Soda
1 1/4 tsp Cinnamon
3/4 tsp Ground Cloves
1/2 tsp Nutmeg
1/4 tsp Salt
1/3 C Minced Crystallized Ginger + additional for garnish.
10 TBS Butter, room temperature
1 C Brown Sugar
3 Eggs
1 C light Molasses
1 C Boiling Water
3 tsp Grated Orange Peel
Maple Icing:
3 C Cold Heavy Cream
1/2 C Maple Syrup ( I always recommend the best that you can afford, the taste is worth it.)
Cake:
In a medium mixing bowl, sift together:
Flour
Ginger
Baking Soda
Cinnamon
Cloves
Nutmeg
Salt
Whisk well.
Stir in Crystalized Ginger
In another bowl with a hand mixer:
Beat Butter until creamy smooth.
Add:
Brown Sugar and beat until combined.
Add Eggs, 1 at a time.
Beat in Molasses and then Boiling Water.
Fold in Orange Peel by hand.
Gradually add the dry ingredients and mix just until all ingredients are well incorporated.
Pour the batter into the pan.
Bake for 1 hour.
Remove pan to a rack for 10 minutes
Remove the cake from the pan.
At this stage I wrap the cake in plastic wrap and place in the freezer for 30 minutes. This keeps it moist, makes it easier to cut, put together and frost. It's a tip that I learned when I decorated cakes.
I do this with all of my cakes.
Icing:
In a large cold mixing bowl with a hand mixer:
Heavy Cream
Maple Syrup
Beat until stiff peaks form.
Cut the cake horizontally into three layers.
Transfer the first layer, cut down onto a large serving platter and ice with some of the whipped cream.
Place the second layer on top and repeat.
Place the third layer on and ice the entire cake.
Sprinkle additional crystalized ginger on the top of the cake to garnish.
Enjoy!
Peace in the Kitchen!
Alsatian Gingerbread with Orange Glaze:
Here's another one of my favorite French Recipes. This recipe comes from the Alsace Region of France.
1/2 C Honey
2 TBS Brown Sugar
1/2 C Whole Wheat Flour
1/2 C Rye Flour
1/4 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Ground Ginger
1/4 tsp Ground Anise
1/4 tsp Sea Salt
1 1/4 tsp Baking Powder
1 Large Egg
4 TBS Whole Milk
2 TBS Candied Orange or Lemon Peel, diced
In a Saucepan:
Honey
Brown Sugar
Heat gently until sugar is dissolved
Sift together, In the bowl of a Stand Mixer:
Both Flours
Spices
Salt
Baking Powder
In a small bowl, Whisk together:
Egg
Milk
Turn mixer on low and slowly add milk to the flour mixture.
Scrape the sides of the bowl.
Add Honey and Brown Sugar.
Add Citrus Peel and mix on medium speed.
Butter and Flour a medium size Loaf Pan (I use my Pan Release Mix)
Pour Batter into the pan and bake at 350 degrees for 40 - 50 minutes.
Cool completely n the pan.
Release the cake onto a serving platter and drizzle with Orange Glaze.
Orange Glaze:
2 C Confectioner's Sugar
1/3 C Fresh Orange Juice
4 tsp Orange Zest
Whisk together until smooth
Enjoy!
Peace in the Kitchen!
Gingerbread Cake with Maple Icing:
Here's what you'll need:
1- 10" X 2" cake pan. Brush it well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour.) I start with 1 C of each mixed well in a jar and refrigerate it. I always have it available for all of my baking needs.
Preheat the oven to 350 degrees.
3 C Flour
2 TBS Ground Ginger
2 tsp Baking Soda
1 1/4 tsp Cinnamon
3/4 tsp Ground Cloves
1/2 tsp Nutmeg
1/4 tsp Salt
1/3 C Minced Crystallized Ginger + additional for garnish.
10 TBS Butter, room temperature
1 C Brown Sugar
3 Eggs
1 C light Molasses
1 C Boiling Water
3 tsp Grated Orange Peel
Maple Icing:
3 C Cold Heavy Cream
1/2 C Maple Syrup ( I always recommend the best that you can afford, the taste is worth it.)
Cake:
In a medium mixing bowl, sift together:
Flour
Ginger
Baking Soda
Cinnamon
Cloves
Nutmeg
Salt
Whisk well.
Stir in Crystalized Ginger
In another bowl with a hand mixer:
Beat Butter until creamy smooth.
Add:
Brown Sugar and beat until combined.
Add Eggs, 1 at a time.
Beat in Molasses and then Boiling Water.
Fold in Orange Peel by hand.
Gradually add the dry ingredients and mix just until all ingredients are well incorporated.
Pour the batter into the pan.
Bake for 1 hour.
Remove pan to a rack for 10 minutes
Remove the cake from the pan.
At this stage I wrap the cake in plastic wrap and place in the freezer for 30 minutes. This keeps it moist, makes it easier to cut, put together and frost. It's a tip that I learned when I decorated cakes.
I do this with all of my cakes.
Icing:
In a large cold mixing bowl with a hand mixer:
Heavy Cream
Maple Syrup
Beat until stiff peaks form.
Cut the cake horizontally into three layers.
Transfer the first layer, cut down onto a large serving platter and ice with some of the whipped cream.
Place the second layer on top and repeat.
Place the third layer on and ice the entire cake.
Sprinkle additional crystalized ginger on the top of the cake to garnish.
Enjoy!
Peace in the Kitchen!
Alsatian Gingerbread with Orange Glaze:
Here's another one of my favorite French Recipes. This recipe comes from the Alsace Region of France.
1/2 C Honey
2 TBS Brown Sugar
1/2 C Whole Wheat Flour
1/2 C Rye Flour
1/4 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Ground Ginger
1/4 tsp Ground Anise
1/4 tsp Sea Salt
1 1/4 tsp Baking Powder
1 Large Egg
4 TBS Whole Milk
2 TBS Candied Orange or Lemon Peel, diced
In a Saucepan:
Honey
Brown Sugar
Heat gently until sugar is dissolved
Sift together, In the bowl of a Stand Mixer:
Both Flours
Spices
Salt
Baking Powder
In a small bowl, Whisk together:
Egg
Milk
Turn mixer on low and slowly add milk to the flour mixture.
Scrape the sides of the bowl.
Add Honey and Brown Sugar.
Add Citrus Peel and mix on medium speed.
Butter and Flour a medium size Loaf Pan (I use my Pan Release Mix)
Pour Batter into the pan and bake at 350 degrees for 40 - 50 minutes.
Cool completely n the pan.
Release the cake onto a serving platter and drizzle with Orange Glaze.
Orange Glaze:
2 C Confectioner's Sugar
1/3 C Fresh Orange Juice
4 tsp Orange Zest
Whisk together until smooth
Enjoy!
Peace in the Kitchen!
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