Maple Squares and Maple, Maple Pecan Cookies

I love the taste of Maple. I created a Maple cookie recipe for a local Holiday Cookie Baking Contest that I enter annually. I reposted it at the end of this new recipe. Here's another great taste of Maple in a Bar Cookie.

Shady Maple Farms
Certified Organic
Pure
Maple Chunks

Pure Maple Extract
(do not use Imitation Maple)

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 9" baking pan lined with Parchment Paper extending 2" over the edge of all 4 sides. Brush 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.

Maple Squares

Batter ingredients:

12 TBS C Butter, room temperature
3/4 C Brown Sugar
1/4 C Granulated Sugar
1 large Egg
3 tsp Pure Maple Extract (not Imitation Maple)
2 C Flour
2 tsp Cornstarch
1 tsp Baking Powder

Frosting Ingredients:

4 oz. Cream Cheese
4 TBS Butter, room temperature
2 1/2 C Confectioner's Sugar, sifted
1/2 tsp Pure Maple Extract (not Imitation Maple)
1 1/2 TBS Whole Milk
1/4 C Shady Farms Certified Organic Pure Maple Chunks


Batter directions:

In a Stand Mixer with a Paddle Attachment:
Butter
Brown Sugar
Granulated Sugar
Beat for 4 minutes.
Add:
Egg
Pure Maple Extract
Beat just until combined.

In a small bowl:
Flour
Cornstarch
Baking Soda
Whisk well.
Slowly beat into the Egg mixture, just until combined.
Spoon batter into the lined baking pan.
Bake 18 0 20 minutes.
Remove pan to a rack to cool completely.
When completely cooled, use the edges of the Parchment Paper and remove the bars to a flat surface.

Prepare the Frosting.

In a large bowl with an electric hand mixture:
Cream Cheese
Butter
Beat well until creamy smooth.
Slowly beat in Confectioner's Sugar.
Add:
Pure Maple Extract, beat just until combined.
Add:
Gradually add milk until desired consistency is reached.
Use an off set spatula and frost the bars.
Sprinkle evenly with Maple Chunks.
Cut into Squares to serve.

Enjoy!
Peace in the Kitchen:

This is an original recipe that I created to enter in a competition.
It will be one of my entries this year. ( 2013)

I just found out that this recipe is a finalist in the contest.
The judging is Thursday November  7th. I'll have results and pictures from the contest.

I use a medium cookie scoop, 1 1/2 " in diameter

It's important to use Grade B Pure Maple Syrup in the dough and the icing for the intense maple flavor

Cookies:
4 eggs
1 C brown sugar
1 C white sugar
1 1/2 C  (3 sticks)  butter, softened
1 C milk
5 C flour
2 tsp  baking soda
2 tsp baking powder
1 1/2 tsp salt
3 TBS pure maple syrup
1/2 C chopped Pecans
3/4 C Maple Chunks ( I used Shady Maple Farms Organic Pure Maple Chunks)

In a stand mixer:
eggs
brown sugar
white sugar
mix well
Add butter and mix until creamy
Add:
flour
baking soda
baking powder
salt
Continue mixing well

Add:
milk
maple syrup
Mix well
Fold in Pecans
Fold in Maple Chunks

Refrigerate for 1 hour

Use a 1 1/2" cookie scoop and place cookies 2" apart on a parchment paper lined cookie sheet pan.
Use a teaspoon dipped in water to flatten the tops of the cookies.

Bake at 375 degrees for 10 minutes
Cool on the pan for 5 minutes and transfer to a wire rack to cool completely.

Icing:

Put 2 cups of Confectioner's Sugar in a medium bowl
Add 1/4 C Pure Maple Syrup and 2 TBS of butter, melted.
Whisk by hand

Ice completely cooled cookies and sprinkle the tops with Maple Chunks.

Enjoy!
Peace in the Kitchen!

Sorry that the color was off.
They look more like the top photograph, with Icing.

Halloween Witch Hat Cookies

What a clever idea for a Halloween Cookie. They're so easy, the kids can help make them. They'd be great for your Halloween Party.

Here's what you'll need:

Nabisco Chocolate Wafers
Orange Icing
Hershey's Chocolate Kisses

Squeeze a bit of Icing in the center of the cookie.
Place a Chocolate Kiss on top of the icing, squeeze slightly so the Icing creates a border around the Chocolate Kiss.

Enjoy!
Peace in the Kitchen!

Apple Hatch Chile Crumble in a Cast Iron Skillet

I happen to love Hatch Chiles and I have many recipes using them. I like desserts made with Hatch Chiles. Here's a great Apple Crumble.

Apple Hatch Chile Crumble in a Cast Iron Skillet

Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 10" Cast Iron Skillet 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.

6 Jonagold Apples, peeled and roughly chopped
2/3 C Brown Sugar
1 C  roughly chopped Roasted Hatch Chiles. I buy them in a can, it's easier than roasting them yourself.
1 tsp Cider Vinegar
1/4 tsp Cinnamon, divided
1/4 tsp Salt
1/8 tsp Allspice
1/4 tsp Nutmeg, divided
1/8 tsp Cayenne Pepper
1 C Granulated Sugar
1 1/4 C Flour
2 TBS Lemon Zest
12 TBS Butter, cold and cubed
2 TBS Heavy Cream

In a large bowl:
Apples
Brown Sugar
Chiles
Vinegar
1/8 tsp Cinnamon
Salt
Allspice
1/8 tsp Nutmeg
Cayenne Pepper
Toss well to coat the Apples completely.
Pour into the skillet .
Set aside.

In a medium bowl:
Granulated Sugar
Flour
Lemon Zest
1/8 tsp Cinnamon
1/8 tsp Nutmeg
Whisk well.
Cut in the cold Butter to create a Crumble.
Stir in the Cream.
Distribute evenly over the Apples.

Bake 45 - 50 minutes.

Enjoy!
Peace in the Kitchen!

Apple and Toasted Pecan Bread with Brown Sugar Glaze

Another great holiday recipe for Christmas morning or any brunch during the holidays. Serve with your favorite Apple Butter!

Apple and Toasted Pecan Bread

Here's what you'll need:
Preheat the oven to 350 degrees.
1 Sheet Pan lined with Parchment Paper.
1 - 9" X 5" Loaf Pan 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.

2 C Chopped Pecans, divided
1 - 8oz. container of Sour Cream
1 C Granulated Sugar
2 Large Eggs
1 TBS Vanilla
2 C Flour
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
2 C peeled and finely chopped Jonagold Apples.  (3/4 - 1lb.)


Glaze:
8 TBS Butter
1/2 C Brown Sugar

On a Sheet Pan lined with Parchment Paper:
Pecans, toast for 6 - 8 minutes, stirring half way through.
Set aside to cool.

In a  medium mixing bowl with a hand held electric mixer:
Sour Cream
Sugar
Eggs
Vanilla
Beat for 2 minutes.

In a small bowl:
Flour
Baking Powder
Baking Soda
Salt
Whisk well.
Gradually add to the wet ingredients and beat just until blended.

Fold in, by hand:
Apples
1 C of the toasted Pecans
Pour batter into the pan.

Sprinkle the top with remaining cup of Pecans.
Bake for 60 - 65 minutes until a toothpick in the center comes out clean.
NOTE:
Shield with an aluminum cover after 50 minutes.
Remove pan to a rack to cool for 10 minutes.
Invert twice  (so the right side is up) onto a rack to cool completely.
Transfer to a serving platter.


Glaze directions.

In a 1 quart saucepan on medium heat:
Butter
Brown Sugar
Bring to a boil.
Boil for 1 minute.
Remove from heat.
Drizzle evenly over the top of the Bread.
Allow to cool at least an hour before serving.

Enjoy!
Peace in the Kitchen!

Eggnog

Here's my favorite recipe for homemade Eggnog. It's the only one I make. I have another favorite one that's easy and it's made with Eggnog Ice Cream. I've added it at the end. If you can't get the Ice
Cream, this one is the best:

Homemade Eggnog:

6 Eggs, separated
3/4 C White Sugar
2 C Whole Milk
3 C Heavy Cream
1/2 C Bourbon/Whiskey
1/4 C Dark Rum
1/4 C Brandy
Nutmeg for garnish

In a very large bowl with an electric hand mixer:
Egg Yolks
Beat until thick and pale yellow.

Add:
Sugar, slowly
Beat well.

Whisk in, by hand:
Milk
2 C Cream
Mix well

Add:
Bourbon
Rum
Brandy
Whisk well.
Cover and refrigerate for 24 hours.

Just before serving:

In a large bowl with an electric hand mixer:
Egg Whites
Beat until stiff.
Fold into the other mixture.

In a bowl:
Beat the remaining 1 C of Cream until stiff.
Fold into the Eggnog.
Sprinkle the top evenly with Nutmeg.

Enjoy!
Peace in the Kitchen!


I've researched many recipes for Eggnog and the following is the easiest and one of my favorites. I've made the most complicated recipes involving eggs that have to be beaten, egg whites that have to be folded into the mixture, recipes that include a French Vanilla Pudding mix, sweetened condensed milk etc.
I'm not opposed to tackling difficult or complicated recipes that are time consuming. I find some of them a challenge and I have created some original recipes that I don't expect others to make, however, I also appreciate some of the most simple, tried and true recipes, and this one is one of those! I've posted my favorite homemade recipe on the Blog too that's more traditional.

I'm not sure why I called it "Texas" Eggnog, maybe it's the addition of whiskey!
But it's dang good!

Texas Holiday Eggnog:

1/2 gallon of the best darn good Eggnog Ice Cream  money can buy.
1 quart of whole milk
1 quart of the best darn good Eggnog money can buy.
1/2 pint Brandy
1/2 pint Dark West Indies Rum!
1/2 pint  Blended Whiskey, what ever you can find!
Freshly ground nutmeg for a garnish.

Soften the ice cream
Mix all of the ingredients by hand, in a large bowl.
Chill in the refrigerator.
Just before serving, sprinkle the top of the Eggnog with a good amount of nutmeg.

Enjoy!
Peace in the Kitchen!

Merry Christmas Y'all!

Cast Iron Skillet Pecan Pie

I love anything made in Cast Iron. I'm part of the administration team of Cast Iron Cookware. We're always in search of Cast Iron recipes. There's something appealing about this Pecan Pie recipe made in a 10" Cast Iron Skillet. Maybe it's because it's not made with Corn Syrup like most traditional
Pecan Pies.

Cast Iron Skillet Pecan Pie

Here's what you'll need:
Preheat the oven to 325 degrees. Later in the recipe you'll reduce the temperature to 300 degrees.
1 - 10" Cast Iron Skillet.

1 package of refrigerated Pie Crust.
1 TBS Confectioner's Sugar
4 large Eggs
1 1/2 C Brown Sugar
8 TBS Butter, melted and set aside to reach room temperature.
1/2 C granulated Sugar
1 C chopped Pecans
2 TBS Flour
2 TBS Heavy Cream
2 tsp Bourbon
1 1/2 C Pecan Halves

Fit Pie Crust into the Skillet.
Sprinkle evenly with Confectioner's Sugar. I use a small sieve to help distribute the sugar.

In a large mixing bowl:
Eggs
Whisk well.

Add:
Brown Sugar
Butter
Granulated Sugar
Chopped Pecans
Flour
Heavy Cream
Bourbon
Whisk well.
Pour into the Crust.

Arrange Pecan Halves over the top of the Pie.
Bake 30 minutes.
Reduce oven temperature to 300 degrees.
Bake an additional 30 minutes.

Turn off the oven, keep the door closed and let the pie continue to bake for 3 hours.
Serve the Pie from the Skillet.


Enjoy!
Peace in the Kitchen.

Apple Bundt Cake soaked in Brown Sugar Glaze

Another Apple Cake?  Well, just when you think you've had the best, another one comes along and here it it.
I have so many recipes for Apple Cake and I love them all. This is the latest in my collection of Apple Cake recipes.

Apple Bundt Cake:

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 10" Bundt Pan, your choice of design. Guaranteed to release if you do this: Brush well with Pan Release Mix (get every crease and crevice of the design) Here's the mix recipe: (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. It keeps forever!




Cake Batter:

1 C Vegetable Oil
8 TBS Butter, room temperature
2 C Granulated Sugar
3 Eggs
3 C Flour
1 tsp Baking Soda
1 tsp Salt
2 tsp Vanilla
3 C  Peeled and Chopped Jonagold Apples
1 C Flaked Coconut
1 C Golden Raisins
1 C Chopped Pecans

Brown Sugar Glaze:

1 C Brown Sugar
1/4 C Heavy Cream
12 TBS Butter, cold and cubed.


Cake Batter Instructions:

In a Stand Mixer with a Paddle Attachment:
Oil
Butter
Sugar
Beat well.

Add:
Eggs
Flour
Baking Soda
Salt
Vanilla
Beat just until combined.

Fold in by hand:
Apples
Coconut
Pecans
Pour batter into the pan.

Bake 1 hour.
Remove pan to a rack and immediately make the Glaze.


Glaze Instructions:

In a saucepan on medium heat:
Brown Sugar
Heavy Cream
Butter
Heat to boil, stirring constantly.
Whisk well to combine.
Pour immediately over the hot cake.
Allow to sit and cool completely. (this is not a Poke Cake so allow the glaze to sit and soak into the cake)

Invert onto a serving platter.

Enjoy!
Peace in the Kitchen!