Pecan Pie Muffins and Pecan Pie Bars, an alternative to the Iconic All American Pecan Pie.

The All American Iconic Pecan Pie!

Here are two more Holiday Best of the Best recipes:
Alternatives to the All American Iconic Pecan Pie and just as Yummy!

These are truly two of our favorite recipes!
You may want to make a few batches of the muffins.

If you need to make something to take to a Thanksgiving dinner or to share with
coworkers, this is it!
They are easy and they taste incredible!

The Bars are equally impressive.
Just two variations on the Iconic All American Pecan Pie!


Pecan Pie Muffins:

1C chopped pecans
1C packed brown sugar
1/2 C all purpose flour
2 large eggs
1/2 C melted butter

Combine the first 3 ingredients in a large bowl.
Make a well in the center

In a separate bowl:
Beat eggs.
Stir in the melted butter and add this mixture to the dry ingredients.
Stir until moist.

Spoon the batter into paper lined muffin tins, filling 2/3 full.
 (I brush the cups with my Pan Release Mix, equal parts of Crisco, Vegetable Oil and Flour. I start with 1C of each and keep it refrigerated in a jar. I always have it available for all of my baking needs.)

Bake  at 350 degrees for 20 - 25 minutes.
Remove Pan to a Rack and immediately top each Muffin with a Pecan Half.
Cool Completely.


Enjoy!
Peace in the Kitchen!


Pecan Pie Bars:

Here's what you'll need:
1 - 9" X 13" baking pan, brushed well with my Pan Release Mix. ( Equal parts of Crisco, Vegetable Shortening and Flour.) I start with 1C of each and keep it in a jar in the refrigerator for all of my baking needs.

1 1/2C Flour
1/2 C (1stick) Butter, softened.
1/4 C Brown Sugar

Filling:
3 large Eggs
3/4 C Corn Syrup
3/4 C Sugar
2 TBS Butter, melted
1 tsp Vanilla
2 C Chocolate Chips
2 C chopped Pecans

To make the Crust:

In a medium mixing bowl with a hand mixer:
Flour
Butter
Brown Sugar
Mix until it forms a crumble.
Press evenly into the pan. I use the bottom of a stainless steel measuring cup.
Bake at 350 degrees for 12 - 15 minutes.

Remove from oven to a cooling rack and prepare the filling.

To make the Filling:

In a large mixing bowl:
Eggs
Corn Syrup
Sugar
Butter
Vanilla
Whisk well by hand.
Fold in Chocolate Chips and Pecans by hand.
Pour evenly over the baked Crust.
Bake an additional 25 - 30 minutes.
Remove from the oven to a cooling rack and cool completely.
Cut into squares to serve.

Enjoy!
Peace in the Kitchen!

Pecan Pie Cake

This is a decadent cake to serve at Thanksgiving. Your guests will be impressed with the presentation and the taste. We eat with our eyes first and that's why this cake is amazing. I will certainly make this one for Thanksgiving this year.


Pecan Pie Cake:
Southern Living Recipe.

Here's what you'll need:
3 - 9" round cake pans generously brushed with my Pan Release Mix (equal parts of Crisco, Vegetable Oil, Flour) I start with 1 C of each and store it in a jar in the refrigerator. I always keep some available for all of my baking needs.
A variety of 3" leaf shaped cookie cutters for garnish.
1 Sheet Pan
Aluminum Foil
Preheat the oven to 350 degrees.


3 C finely  chopped pecans  + 2 dozen that have not been toasted, for garnish. ( toast the pecans in the oven before chopping, recipe at the end)
1/2 C butter, room temperature
1/2 C Crisco
2 C granulated sugar
5 large eggs, separated
1 TBS vanilla
2 C flour
1 tsp baking soda
1 C buttermilk
3/4 C dark corn syrup

1 recipe of Pecan Pie Filling , recipe to follow
1 recipe of Pastry Garnish, recipe to follow.


Evenly distribute 2 C of the chopped pecans among the 3 cake pans.

In a Stand Mixer with a paddle attachment:
Butter
Crisco
Beat until creamy.
Gradually add sugar and continue beating until incorporated.
Add egg yolks 1 at a time beating well after each one.
Add vanilla.

Add:
Flour
Baking Soda
Alternate with the Buttermilk, beginning and ending with flour.
Beat on slow speed after each addition until mixed well.
Add remaining 1C of chopped pecans.
Transfer batter to a large mixing bowl.

Clean the bowl of the Stand Mixer and prepare a meringue:
Add the egg whites to the bowl of the mixer and beat on medium speed until stiff peaks form.
Fold 1/3 of the Meringue, by hand, into the batter until combined.
Fold in the remaining meringue just until incorporated ( do not over mix).
Divide the batter evenly among the 3 pans.

Bake for 25 minutes.
Remove from the oven and place the pans on cooling racks  for 10 minutes.
Cover cooling racks with waxed paper and invert the cakes onto the racks.
Brush the top and sides of the cakes with the corn syrup.
Cool the cakes completely.

Filling:
1/2 C firmly packed brown sugar
3/4 C dark corn syrup
1/3 C cornstarch
4 egg yolks
1 1/2 C Half & Half
1/8 tsp salt
3 TBS butter
1 tsp vanilla

In a Saucepan over medium heat:
The first 6 ingredients
Whisk together well.
Bring to a boil, whisking constantly for 1 minute. It should begin to thicken.
Remove from heat.
Whisk in butter and vanilla.
Place a piece of waxed paper directly onto the surface to prevent it from forming a film.
Refrigerate for 4 hours.
Make the Pastry Garnish.

Pastry Garnish:
1 (15oz.) package of refrigerated pie crusts
1 large egg
1 TBS water
24 pecan halves (toasted)

Unfold the pie crusts.
Cut 8 - 10 leaves from each crust.( mark leaf veins with a paring knife)
Keep the pastry trimmings.
In a small bowl, whisk together the egg and the water
Brush each leaf with the egg wash.

Crumple 12 small 1/2" balls from small pieces of the aluminum foil.
Spray each ball with a vegetable cooking spray and place on the Sheet Pan that's been lined with Parchment Paper.
Drape a leaf over each ball and place the remaining leaves onto the Sheet Pan.
Bake at 350 for 6 - 8 minutes.
Remove the pan to a cooling rack for 10 minutes.
Gently remove the foil from  leaves.

Pinch off 12 pea sized pieces of the remaining pastry trimmings.
Place a piece between two pecan halves creating a sandwich.
Cut the remaining pastry into 2" squares and wrap a piece around each pecan sandwich, leaving part of the pecan exposed to represent a half shelled pecan.
Brush dough and pecans with egg wash.
Bake all of the pieces on a parchment paper lined sheet pan at 350 degrees for 10 minutes.
Remove the pan to a cooing rack for 10 minutes.
Transfer the pecans to the cooling rack and cool completely.
Begin assembling the cake.

Transfer 1 layer, pecan side up onto a serving platter and spread with 1/2 of the filling.
Pace the second layer , pecan side up onto the first layer and spread with remaining filling.
Add the third layer onto the top.
Garnish the top and the edges of the platter with the Pastry Leaves and Pastry Pecans.

NOTE:
Toasted Pecans
This recipe is for 6 C of Pecans. I generally roast them and store them refrigerated until I need them.
6 C Pecan Halves
2 sticks (16 TBS) Butter, melted
Pour melted Butter into a large mixing bowl.
Add Pecans and mix to coat well.
Place the nuts on two Sheet Pans in a single layer.
Bake at 275 degrees for 1 hour, stirring occasionally.
Remove the pan to a cooling rack and cool completely.
Store in the refrigerator in an airtight container until ready to use in a recipe.



Enjoy!
Peace in the Kitchen!

Southern Holiday Tea Cakes

This is an interesting name for a cookie. I didn't want to change the original name. I've had this recipe  since 2007. It's in my collection of the Best of the Best recipes.

These cookies are great dipped in Chocolate for the Holidays. (recipe to follow)

They can also be drizzled with a Lemon Glaze. (recipe to follow)

Here's what you'll need:

Preheat the oven to 350 degrees.

Line a Sheet Pan with Parchment Paper.
Waxed Paper

4 C Flour

1 tsp Baking Soda

2 tsp Baking Powder

2 C Granulated Sugar

2 Eggs

1/2 C Buttermilk

16 TBS (2 sticks) Butter, softened

1 tsp Vanilla , Lemon or Almond Extract

In a large mixing bowl:

Flour

Baking Soda

Baking Powder

Whisk well.

Add:

Sugar

Eggs

Buttermilk

Butter

Mix well to form the dough.

Roll it out onto a floured surface, 1/4" thick.

Use a 2" round cookie cutter.

Place them 2" apart, on the lined Sheet Pan.

Bake 10 - 12 minutes.

I baked mine  11 1/2 minutes.

Remove and cool the pan on a rack for 10 minutes.

Transfer the cookies to the rack and cool completely.

Chocolate Dip:
1 C Semisweet Chocolate Chips
2 TBS Crisco, (shortening)
In a heat proof glass bowl:
Chocolate Chips
Crisco
Heat in a microwave until melted and smooth, stirring often.
Dip half of each cookie in the chocolate , place on waxed paper until it sets completely.


Lemon Glaze:
2 C Confectioner's Sugar
2 TBS Grated Lemon Zest
1/3 C Fresh Lemon Juice

In a medium bowl, mis all ingredients together and whisk until smooth.
Drizzle over cooled cookies on a rack over a sheet pan.
Allow the glaze to set for 1 hour.
Once dried, they can be stacked and stored in an air tight container.

Enjoy!

Peace in the Kitchen!

Julpepparkakor ( Swedish Christmas Ginger Snaps)

I've had this recipe card for many years. I thought about writing the recipe and posting it on the blog. I decided to photograph the card and post it.
I love Ginger Snaps and there's nothing better than making them yourself. These are perfect for Thanksgiving and Christmas. Dunk them in a mug of my homemade Hot Chocolate for a simply, yet decadent dessert. The recipe is on the blog!


Julpepparkakor:

Banana Split Lush

I just received this incredible looking recipe from Melissa's Southern Style Kitchen. I looks amazing and would certainly be a great dessert for a crowd!
I know that we will serve this to our crowd!
Thank you Melissa for another delicious recipe!

Melissa's Southern Style Kitchen: Banana Split Lush

Enjoy!
Peace in the Kitchen!

Cabbage Slaw

I reposted the Cabbage Slaw recipe and two others for Cole Slaw on the blog, because I just made the Cabbage Slaw and added pictures.
I doubled the recipe and it made a lot. I ended up making three of the dressing recipes for the amount of cabbage I had. I used 2 very large heads of cabbage.

Cabbage Slaw:

This is my favorite Slaw.
I've been making it for 10 years.
I make it often.

It's fairly simple and the end result is tasty.

1 Head of Cabbage,shredded
1 Onion, chopped
3/4 C Sugar, divided. Set aside 2 TBS
(I often add 2 Large Onions, diced and 2 Large Carrots, shredded)

I use an 80 oz. Pickle Jar or a Crock to make this in.

Place the shredded Cabbage. Layer the Onions and Carrots as you add layers of Cabbage in a Jar or a Crock.
I Press it all down each time I add some of the Slaw.
You can get a lot in the Crock.
When it's done, it compacts even more.

Sprinkle the Top with all but 2 TBS of the Sugar and do not mix it in. 2 TBS is added to the Dressing.

Heat: In a Saucepan
1 C White Vinegar
3/4 C Vegetable Oil
2 TBS  Sugar
1 tsp Dry Mustard
1 tsp Celery Salt

Pour this mixture over the Sugar Layer.
Do not stir it.
Cover it with a plate and a Heavy Object to Press it Down and leave it stand at room temperature overnight.

I often double this recipe because we love it!

Store refrigerated

Enjoy!
Peace in the Kitchen!

The jar is an 80 Pickle Jar and the Crocks are large.
This made a huge amount of slaw.

This is a Crockery Bread Bowl that's 13" X 6".
This is a lot of slaw.

I recently made some with a 5lb. Taiwanese Cabbage that a friend gave to me. It's delicious. I added 2 Large Onions and 2 Large Carrots. I didn't change the recipe for the Dressing.

I make it in the Crock to sit overnight, transfer it to the Bowl of my Stand Mixer to stir it well and transfer it to covered storage containers and refrigerate it.

Irish Whiskey and recipes using it!

I don't really like Whiskey. However, I like it in baked goods. I like it in Bourbon Balls at Christmas. I can't remember a Christmas that my mother didn't make them. I also like it in other cookie recipes, breads and desserts. I recently bought an expensive bottle of Irish Whiskey just to use in baking.
Here are a few of my favorite recipes using Irish Whiskey.


We recently visited England and had a great time. I've been thinking about Irish and Scotch Whiskey. I'm not really a Whiskey drinker, but I understand that if you get a really good Whiskey, you can sip it slowly, and it's incredible, like an aged Brandy!

 I decided to create a recipe for a Whiskey Cake using the best Irish Whiskey.

I already have my "Best of the Best " recipe for what I call, The Queen's Whiskey Sauce, as if I know whether the Queen drinks Whiskey!
I did get a chance to see her when we were in England..... maybe that was my opportunity to find out!

I didn't want to wait until Christmas to create this, so I thought I'd post it ahead of time so you all can plan to serve it, as I will, for Christmas dinner!


Here's what you'll need:
1 - 10" Bundt pan ( I like the classic Kugelhopf Pan) , brushed well with my Pan Release Mixture that's posted under  Tips, Hints and More. It's fool proof for release!

1 C of Chopped Pecans
1 18.25 box of Yellow Cake Mix
1 5 oz. box of Jello Cheesecake Instant Pudding Mix
1/2 C Water
4 Eggs
1/2 C Vegetable Oil
1/2 C Irish Whiskey, the best that you can afford!  As I researched Irish Whiskey, I discovered that there are some incredibly expensive brands.

The following is a list of some of the best "affordable" Irish Whiskies for this cake:
Concannon
Jameson 12 yr. Old Blend
Black Bush
Powers
Redbreast
Green Spot
Connemara Cask Strength


Sprinkle the Pecans on the bottom of the pan

Mix together in a stand mixer or in a bowl with an electric mixer:
Cake Mix
Pudding Mix
Water
Eggs
Vegetable Oil
Whiskey
Beat well

Pour the batter into the pan.
Bake at 325 degrees for 1 hour

Place on a cooling rack until completely cooled.
Invert onto a serving platter

Serve with the following recipe for the Queen's Whiskey Sauce:

1 Pint of Heavy Cream
3 Eggs
1/2 C Sugar
1/2 tsp Vanilla
1 C Irish Whiskey ( the same brand of Whiskey you used in the cake batter)

In a Double Boiler over simmering water.
Cook Cream and Eggs , whisking constantly
Add Sugar
Add Vanilla
Whisking constantly for about 10 minutes
Slowly whisk in the Whiskey until fully incorporated

Drizzle it over slices of the Whiskey Cake. ( Be generous, you paid dearly for the Whiskey)

Enjoy!
Peace in the Kitchen!


Irish Whiskey Cake with Whiskey Icing:

I've been fortunate enough to travel to many countries and experience the food and culture. My wife and I have friends in France, Switzerland, Morocco, Hong Kong, Sweden .....! We were in Great Britain recently during Christmas and loved everything about it. Our son travels a lot and he and his wife have both been to the British Isles, England, Scotland and Ireland. He came home from a trip once with some really good Whiskey and we sat around and had a tasting. I'm not much of a Whiskey drinker but I eventually bought a bottle of good Irish Whiskey. I decided that I would use it to make a cake. Here's the recipe for an Irish Whiskey Cake and Whiskey Icing. What a great way to enjoy good Irish Whiskey.

1/2 C + 2 C of the best Irish Whiskey you can afford.
6 oz. (70%cocoa) of the best Bittersweet  chocolate you can find, Scharffen Berger, Valhrona, Lindt, etc., chopped.
2 tsp Medaglio D'Oro instant Espresso Coffee, in 6 TBS of water.
1/3 C skinless whole almonds, toasted , approximately 2 oz.
6 TBS flour, divided.
3/4 C (1/1/2 sticks) butter, toom temperature, divided.
7 TBS vanilla sugar, divided.
3 large eggs, separated. ( when baking, it's important to use large eggs if the recipe calls for them)
A pinch of fine sea salt
2 oz. semi sweet chocolate, chopped. Again, buy the best, it makes a difference.

Preheat the oven to 350 degrees.
Grease a 10" Springform Pan with my Pan Release Recipe. (equal parts of Vegetable Oil, Flour and Crisco), mixed well and applied with a pastry brush.

Boil 1/2 C Whiskey in a saucepan and reduce it to 1/4 C, about 2 minutes.

In a small stainless steel bowl:
bittersweet chocolate
espresso coffee mixture
boiled whiskey
Place the bowl over a saucepan of simmering water and stir until smooth.
Remove the bowl and set aside.

Finely grind the almonds in a food processor with 2 TBS of flour.

In a bowl:
1/2 C butter
6 TBS of vanilla sugar
Beat well with a hand mixer until fluffy.
Add egg yolks, one at a time until incorporated.
Add sea salt.
Fold in the chocolate mixture.
Fold in the almond / flour mixture.

With clean beaters, beat the egg whites to soft peak, gradually add 2 TBS of vanilla sugar and continue beating to stiff peak.
Fold egg whites into the batter alternately with remaining 4 TBS of flour.
Pour batter into the prepared pan.

Bake at 350 degrees for 40 minutes, until a toothpick comes out clean in the center of the cake.
Remove from oven and cool in the  pan for 30 minutes.
Invert onto a cooling rack and cool completely.

Icing:

In a small stainless steel bowl:
semisweet chocolate.
remaining 2 TBS of Irish Whiskey.

Place over a saucepan of simmering water and stir until smooth.

Remove the bowl and add remaining 1/4 C of butter, 1 small piece at a time until each piece is fully incorporated before adding the next piece.
Place the bowl over a larger bowl of ice water and beat with a an electric hand mixer until smooth, about 1 minute.

Ice the entire cake.




Enjoy!
Peace in the Kitchen!



Bourbon Pumpkin Pie:

2 TBS butter
3/4 C sugar
3 eggs
1/2 tsp ground ginger
1/4 tsp nutmeg
1/2 tsp cinnamon
1 C canned pumpkin
1 C evaporated milk or heavy cream
1/4 C Irish  Whiskey
1-9" unbaked pie shell

Cream butter & sugar
Add eggs, one at a time, beating after each addition
Add remaining ingredients, beating well
Pour into the shell
Bake 450 degrees for 10 minutes
Reduce heat to 325 degrees and continue baking for another 45 minutes

Enjoy!
Peace in the Kitchen!


Holiday Whiskey Balls!

This one packs a punch ...... Oh, why not!
I would also make these with Irish Whiskey or Rum.
Make at least a week in advance so the Bourbon has a chance to...... mellow!
They're No Bake so they are less time consuming.

3 C crushed Vanilla Wafers.
1 C finely chopped Pecans ...... roasted if you prefer and have the time.
1 C Powdered Sugar
1 1/2 TBS Cocoa Powder .... You know what I say about the Cocoa Powder, don't skimp on this ingredient, nothing but the best. I now use Hershey's Special Dark.
2 TBS Corn Syrup  ( sorry about this one, but it's necessary)
1/2 C Bourbon, Irish Whiskey or Rum ... again, the best you can afford.
Powdered Sugar for rolling the cookies at the end.

Combine, in a medium bowl:
Wafers
Pecans
Powdered Sugar
Cocoa Powder

Stir in the Corn Syrup and Irish Whiskey
Use a small cookie scoop to form 1" balls.
Roll them in Powdered Sugar

Enjoy!
Peace in the Kitchen!


Rum Balls:

Another recipe from my mother's collection. I like the simplicity of this recipe. We'll make these for Thanksgiving or Christmas.

1 1/2 C Coconut
4 C Crushed Vanilla Wafers
1 1/2 C Chopped Pecans
Place in a large mixing bowl and mix well.

Add 1 C Sweetened Condensed Milk
1/2 C Rum
Mix well.
Use a cookie 1 1/2" Cookie Scoop to form each cookie. Roll in the palm of your hand.
Roll in Confectioner's Sugar, cover and refrigerate.
Roll in Sugar again just prior to serving.

Enjoy!
Peace in the Kitchen!


Holiday Rum or Irish Whiskey Balls:

This one packs a punch ...... Oh, why not!
I would also make these with Irish Whiskey or Rum.
Make at least a week in advance so the Irish Whiskey has a chance to...... mellow!
They're No Bake so they are less time consuming.

3 C crushed Vanilla Wafers.
1 C finely chopped Pecans ...... roasted if you prefer and have the time.
1 C Powdered Sugar
1 1/2 TBS Cocoa Powder .... You know what I say about the Cocoa Powder, don't skimp on this ingredient, nothing but the best. I now use Hershey's Special Dark.
2 TBS Corn Syrup  ( sorry about this one, but it's necessary)
1/2 C Irish Whiskey ... again, the best you can afford.
Powdered Sugar for rolling the cookies at the end.

Combine, in a medium bowl:
Wafers
Pecans
Powdered Sugar
Cocoa Powder

Stir in the Corn Syrup and Irish Whiskey
Use a small cookie scoop to form 1" balls.
Roll them in Powdered Sugar

Enjoy!

Peace in the Kitchen!

This favorite Egg Nog Recipes comes from Southern Living Magazine.
We were editing our vast collection of magazines so I went through them and cut out my favorite recipes.

Egg Nog Coffee Punch:

1 Quart of Coffee Ice Cream
1 Quart of Vanilla Ice Cream
1 Quart of Egg Nog
2 C Hot Brewed Coffee
1/2 C Coffee Liqueur (Kahlua)
1/2 C Irish Whiskey

1 container of Frozen Whipped Topping, thawed
Ground Nutmeg

Scoop all of the Ice Cream in a large Punch Bowl
Add Egg Nog, Coffee, Coffee Liqueur and Irish Whiskey.
Stir until the Ice Cream just begins to melt.
Serve in mugs topped with thawed Whipped Topping and a sprinkle of ground Nutmeg.

Enjoy!
The Holidays!



This bread makes a great gift for the holidays.
This is another one of Aunt Faye's original  recipes.

Here's what you'll need:
3 - 9"X 5" Loaf Pans brushed well with my Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each and keep it in a jar in the refrigerator. I always have it available for all of my baking needs. It's the best pan release. It's incredible when baking in Bundt Pans that have intricate designs.

I serve it with my Bourbon Sauce. (recipe to follow)

8 eggs, separated
3 C Granulated Sugar
4 sticks of Butter (1 pound)
3 C sifted Flour
1/2 C Bourbon
2 tsp Vanilla Extract
2 tsp Almond Extract
1 C chopped Pecans

Is a large mixing bowl:
Egg Whites
Beat until soft peaks form.
Add 1 C of the Sugar and continue beating until stiff peak stage.
Set aside.

In a Stand Mixer with a paddle attachment:
Butter
Remaining Sugar
Beat until creamy smooth, about 3 minutes.
Add Egg Yolks one at a time, beating well after each yolk.

Add Flour in thirds with the Bourbon, alternating and mix well.
Add:
Vanilla Extract
Almond Extract
Pecans
Mix well.

Gently fold in Egg Whites.
Pour into the loaf pans.
Bake at 350 degrees for 1 hour.
Remove pans from the oven, cool on a rack for 10 minutes .
Invert onto a cooling rack covered with Parchment Paper and cool completely.

Serve with my Bourbon Sauce:

1 C  Granulated Sugar
1/2 C Butter, melted
1 Egg, beaten
1/4 C Irish Whiskey
1 tsp Vanilla

Heat Sugar and Butter in a saucepan
Add Egg, whisk well
Remove from heat
Add Irish Whiskey
Whisk well and return to heat until it thickens, whisking
Remove from heat and add Vanilla.

Transfer to a jar and keep refrigerated.
It can be served cold or reheated.


Enjoy!
Peace in the Kitchen!


This recipe is what I would call an American version of the famous French Tarte Tatin.
It comes from Betty Crocker. I've adapted it and added recipes for Sugared Fruit.
I will make this for Thanksgiving or Christmas.
This would be a great cake to share at a  Fall Block Party, at a Church Supper, at a Holiday Party.

Parts of this recipe may seem complicated, but I believe that in the end it will make an impressive dessert.

Here's what you'll need:
2 - 8" round cake pans brushed well with my Pan Release Mix. ( equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each and store it in a jar in the refrigerator. I always have it available for all of my baking needs. If you're baking a cake in an intricately designed Bundt Pan, this is the only mix that I recommend for perfect release.
Line the bottom of the pans with a piece of round parchment paper and brush with Pan Release Mix.

Make the sugared Cranberries and Sugared Oranges ahead of time and keep in an airtight  container, at room temperature, for up to 2 days. I recommend this step.

Preheat the oven to 350 degrees.

1/2 C sweetened dried cranberries
1/2 C shopped dried apricots
2 tsp grated orange peel
3 TBS Irish Whiskey
3 red apples, unpeeled, quartered and sliced 1/4" thin.
1 box of  Betty Crocker Super Moist yellow cake mix.
1 C water
3/4 C  slivered almonds, finely ground.
1/3 C vegetable oil
4 eggs
3 TBS chopped crystalized ginger

Glaze:
1/4 C apple jelly
2 oz. (from an 8oz. container) Mascarpone Cheese, softened
1/2 C heavy cream
1 TBS sugar

Fresh sugared cranberries and sugared orange slices for garnish ( recipes to follow)

Whiskey Soaked Fruit:
In a medium mixing bowl:
Dried Cranberries
Apricots
Orange Peel
Irish Whiskey
Mix well and let stand at room temperature overnight.

Line the bottom and sides of each cake pan with overlapping apple slices. Trim slices as necessary to line the sides.

In a large mixing bowl:
Cake Mix
Water
Almonds
Oil
Eggs
Beat with an electric mixer, on low, until moistened.
Increase speed to medium and beat 2 minutes, scraping bowl as needed.
Fold in Whiskey soaked fruit by hand.

Gently pour batter , divided equally, into each pan.
Bake for 40 - 45 minutes.
Immediately release and invert the cakes onto wire cooling racks over a parchment paper lined sheet pan. Remove the parchment paper from the cake top.
Brush top and sides of the warm cakes with the glaze.

Glaze
In a small bowl:
Microwave the Apple Jelly for about 30 seconds, stirring half way through.
Brush top and sides of each cake with the glaze.
Cool completely, at least 1 hour.

In a small bowl:
Mascarpone Cheese
Heavy Cream
Sugar
Beat with an electric mixer on high until stiff peaks form.

Transfer each cake to individual serving platters and frost the tops only, with the whipped cream
Garnish with Sugared Cranberries and Sugared Oranges. Decorate the top and the base of the cakes with the fruit.


Sugared Cranberries:

1 C Granulated Sugar
1 C Water
1 C Fresh Cranberries
6 TBS Super Fine Sugar
Cook Sugar and water on low until sugar is dissolved.
Remove from heat, do not boil.
Fold in berries and pour into a bowl.
Cover and refrigerate overnight.
Drain berries in a colander over a bowl.
Place super fine sugar in a shallow dish.
Add berries, roll to coat.
Spread on a parchment paper lined sheet pan in a single layer.
Let stand at room temperature for at least 1 hour.

Sugared Oranges:

1 Navel Orange (leave peel on)
1/2 C Sugar
Slice 1/4" and cut each slice in half to create a crescent.
Bring water to a boil in a large saucepan.
Stir until sugar dissolves.
Wash down the sides of the pan with a wet pastry brush to prevent crystals.
Add Oranges and reduce heat.
Gently simmer until Oranges are soft and glazed, about 1 1/2  hours. The larger the saucepan the easier it is to avoid splattering.

Use a slotted spoon and transfer to a wire rack over a parchment paper lined sheet pan.
Dry overnight at room temperature.


Note:
The berries and oranges can be made ahead of time. Stored in an airtight container at room temperature  for up to 2 days.
I recommend doing this to speed up the preparation of the cakes.

Enjoy!
Peace in the Kitchen!


Irish Whiskey Cookies:

4 C Flour
1 C Granulated Sugar
8 TBS Butter. melted
3/4 C Heavy Cream
1/4 tsp Ground Cloves
A Pinch of Black Pepper
1/2 C + 1/2 TBS Hershey's Special Dark Cocoa Powder
1/4 tsp Baking Soda
1 tsp Baking Powder
1/2 C Chopped Pecans
2 oz. Irish Whiskey

Preheat the oven to 350 degrees.

In a large mixing bowl:
Flour
Sugar
Cloves
Pepper
Cocoa
Baking Soda
Baking Powder
Pecans
Mix well, by hand to combine.

Add:
Whiskey
Melted Butter
Cream
Mix well, by hand.

Refrigerate overnight.

Use a 1 1/2" cookie scoop and drop dough 2 " apart on a Parchment Paper lined Sheet Pan.
Bake until the edges are golden brown, about 8 - 10 minutes.

Remove sheet pan to a rack and cool slightly.
Ice the warm cookies with the following icing and transfer them to a rack to cool completely.

Irish Whiskey Icing:
1 C Confectioner's Sugar
A few drops of Irish Whiskey.
Mix in a small bowl until smooth enough to create a spreadable Icing.


Enjoy!
Peace in the Kitchen!

Homemade Irish Bream Liqueur:

1 (14oz.) can of Sweetened Condensed Milk
1 C Irish Whiskey
1/2 C Heavy Cream
1/2 C Half and Half
2 TBS Chocolate Syrup
2 tsp Medaglia d'Oro Instant Espresso Coffee Granules
1 tsp Vanilla

Put all ingredients in a large jar.
Cover
Shake
Refrigerate
Shake again before serving.

Enjoy!
Peace in the Kitchen!