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!

• 
  

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!

Dulce de Leche

Here's the easy way to make homemade Dulce de Leche, a delicious thick Caramel.
It can be used in a variety of recipes or served over Ice Cream.

Blondies
Cheesecake
Mexican Sandwich Cookies
Chocolate Caramel Layer Cake
Frosting
Fudge
Bonaffee Pie
Rice Krispie Treats

I am simply posting a link to the instructions.


How to Make Dulce de Leche From a Can of Sweetened Condensed Milk


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

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!