Dallas Morning News Taste Section 10/2/2013

 October is State Fair time. Today's issue was about Award - Winning Fair recipes. It's an annual competition and a time for Texans to enter their best recipes at the State Fair. The Fair is held in Dallas, Texas.

One of the stories was about a contestant that won in 1996 and the recipe was judged by Julia Child.The recipe was published in todays paper. It's Sue Rainey's Ultimate Chocolate Cake with Caramel Whipped Cream Filling. The story was interesting, but I didn't feel the need to publish a Chocolate Cake recipe. I decided to write about another recipe and talk about one of my favorite Pastry Chefs.
Rebecca Rather lives in Fredericksburg, in the Hill Country, of Texas. She is one , if not my very favorite, pastry chef.
I follow her blog, I have all of her cook cookbooks and I embrace everything she creates. She obviously has a Texas Twist to everything she does. I highly recommend trying to find her cook books if you are interested in how we cook, eat and entertain in Texas.

This is the recipe that won Lillian Greenslade first place in the Fall Family Favorites category last year at the State Fair. She based it on a recipe from Fredericksburg chef Rebecca Rather, Pastry Queen. I want to add the original recipe at the end of this one. Lillian made some changes and I think it's important to include the original recipe at the end.


Southern Fruitcake:

3/4 C (1 1/2 sticks) butter, room temperature
1 C sugar
3 large eggs
1 tsp vanilla
1 TBS lemon extract
2 C flour
1 TBS baking soda
1/2 tsp salt
2 C chopped, toasted pecans + additional for garnish
1 C chopped dates
2 1/2 C (mixed) chopped dried apricots, cherries and pineapple + additional for garnish
3/4 C Apricot or Peach Preserves / Jam,( not jelly).
Brandy

Preheat the oven to 325 degrees.
Brush a 10" Bundt Pan with my Pan Release Recipe ( on the blog under Tips, Hints and More)

In a stand mixer with a whisk attachment:
butter
sugar
Beat until creamy and smooth, at least 2 minutes

Add:
eggs
vanilla
lemon extract
Beat 1 minute

Add:
flour
baking soda
salt
Beat just until well combined

Fold in:
pecans
dates
dried fruits
jam

Spoon batter into the pan
Bake 1 1/2 hours, until the cake begins to pull away from the sides of the pan
Cool completely in the pan

When cooled, remove from the pan
Brush the top of the cake with the Brandy and wrap the cake in heavy foil.
Refrigerate for several weeks and brush the cake with Brandy each week.
Decorate the cake with additional fruit and pecans.


This is the original recipe from Rebecca Rather's , The Pastry Queen Christmas.



Aunt Milbry's Fruitcake:


3/4 C ( 1 1/2 sticks) unsalted butter at room temperature
1 C sugar
3 large eggs
1 tsp vanilla
2 C all purpose flour
1 TBS baking soda
1/2 tsp kosher salt
1 un-peeled Granny Smith apple, cored and diced
2 C pecans, toasted and chopped
1 C chopped dates
1 C chopped Calimynra Figs
1 C mixed dried fruit, such as, cranberries, cherries, blueberries, golden raisins, chopped apricots or chopped peaches
3/4 C high quality preserves, such as apricot, pear, peach or fig
Brandy for brushing on top of the baked cake  (optional)

Preheat the oven to 275 degrees.
Grease a 10 inch Angel Food cake pan with butter or cooking spray

Using an electric stand mixer fitted with the paddle attachment, cream the butter and sugar on medium high speed until light and fluffy, about 2 minutes.
Add the eggs and vanilla and beat for 1 minute.
Add flour, baking soda and salt and beat on low speed until just combined.
Stir in the apple, pecans, dried fruits and preserves.

Bake for 1 1/2 hours, or until the cake pulls away from the sides of the pan. ( it may have a few wet areas where the jam is concentrated, but it will firm up as it cools.) Remove from the oven and let cool completely in the pan; this will take a few hours. Using a pastry brush, paint a light layer of Brandy on top of the cooled cake., if you like. Wrap the cake in heavy-duty aluminum foil and refrigerate for up to 2 months, brushing with the optional Brandy once a week.

TIP:
For an elegant dessert, slice the fruitcake and serve with Bourbon Whipped Cream:
Using an electric mixer fitted with the whisk attachment, beat 2 C heavy cream until stiff peaks form. Stir in 2 TBS Bourbon and 2 TBS powdered sugar.
Serve immediately atop a slice of fruitcake.


I hope that some of you will make this cake for the Holidays.
I know I will.

Enjoy!
Peace in the Kitchen!

Chocolate Pumpkin Brownies

These are incredible. They are perfect for Fall.
I'll make them for Halloween.

Chocolate Pumpkin Brownies:

4 oz. cream cheese, softened
1 TBS butter, softened
1/2 C sugar
1 egg
1 C pumpkin ( you know!, not Pumpkin Pie Filling)
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp ground ginger
1 TBS flour
1 1/4 C flour
3/4 tsp baking powder
1/2 tsp salt
8 oz. unsweetened chocolate, chopped
3/4 C butter, cut into pieces
2 1/4 C sugar
4 eggs
1/4 C whole milk
2 tsp vanilla
3/4 C coarsely chopped pecans

Pre heat oven to 325 degrees
Line a 9"X 13" baking dish with foil extending over all 4 sides
Spray the foil with a vegetable cooking spray
Set Aside

In a medium bowl, with a hand mixer:
cream cheese
1 TBS butter
Beat 30 seconds
Add 1/2 C sugar, beat well
Add:
1 egg
pumpkin
1 tsp vanilla
cinnamon
ginger
Mix until well combines
Stir in 1 TBS flour
Set Aside

In a small bowl:
1 1/4 C flour
baking powder
salt
Whisk well, Set Aside

In a saucepan:
melt chocolate and 3/4 C butter just until melted and smooth
Remove from heat
Gradually add 2 1/4 C sugar
Add:
4 eggs, one at a time
Beat in:
milk
2 tsp vanilla
Gradually mix in flour mixture and combine well

Spread Chocolate Mixture evenly in the pan

Spoon mounds of Cream Cheese Mixture evenly over Chocolate
Use a narrow offset spatula and gently swirl the Cream Cheese into the Chocolate
Sprinkle with Walnuts

Bake 1 hour
Cool in the pan on a wire rack
Remove by lifting the foil edges and place on a flat surface
Cut into squares

Enjoy!
Peace in the Kitchen!

Crock Pot Thanksgiving Recipes!

I'm taking a deeper look at the concept of Slow Cookers used for Thanksgiving dinner. We have 1 oven, and 1 Toaster/Convection oven and every year we wish we had a double oven. The Solution to that problem may be the use of our.... 4 slow cookers and our Triple Banquet Slow Cooker.
This morning I've been busy researching various Slow Cooker recipes that we would embrace for Thanksgiving.

NOTE:
I have to add an update to this post. We had double ovens installed and they are amazing. One of them is convection. We will still use all of the Slow Cookers during the Holidays.

Here are my choices:

Slow Cooker Sweet Potatoes with Peaches.

2 pounds of dark sweet potatoes, peeled and sliced
1 C peach pie filling
2 TBS butter, melted
1/4 tsp salt
1/4 tsp pepper

Spray a 4 QT. slow cooker with vegetable cooking spray
Put potatoes in the cooker
Add :
peaches
butter
salt
pepper
Mix Well

Cook on high 2 1/2 - 3 1/2 hours.
Potatoes should be tender but still a bit firm.


Slow Cooker Mashed Potatoes:

5 pounds of red potatoes, cut into cubes, peeled or not
1 - 8oz. container of sour cream
1 - 8oz. package of cream cheese, softened
1/2 C heavy cream
1 tsp baking powder
1/2 C butter. softened
salt and pepper to taste

Boil potatoes in a pot of water
Cook until tender , but still firm   (15 minutes)
Drain
Mash potatoes in a large bowl with sour cream, cream cheese and heavy cream and baking powder
Put in a 4 QT. slow cooker on low for 2 - 3 hours.
Just before serving, stir in butter, salt and pepper.



Slow Cooker Creamed Corn:

2/3 C flour
1/3 C butter
4 eggs, beaten
3/4 C evaporated milk
1 TBS sugar
1/2 tsp salt
1/8 tsp pepper
1 - (14oz.) can of creamed corn
2 C frozen corn, thawed and drained

Spray the cooker with vegetable cooking spray

Combine all ingredients in the pot, Mix well.
Cover and cook on high for 2 -3 hours.


Slow Cooker Pumpkin Pie Pudding: ( see note at bottom of recipe)

1 - (15oz.) can of pure pumpkin ( not labeled Pie Pumpkin)
1 - (12oz.) can of evaporated milk
3/4 C brown sugar
1/2 C flour
14 tsp salt
1/2 tsp baking soda
2 eggs, beaten
2 TBS butter, melted

In a large bowl:
Stir pumpkin with a spoon, to soften
Add 1/4 C of the milk and blend well.
Add remaining ingredients and beat well.

Spray a 3QT. slow cooker with vegetable cooking spray
Add pumpkin mixture
Cover and cook on low for 5 - 7 hours, until set
Cool at least an hour before serving.
Serve with Shortbread cookies.

Note:
cooking time may vary based on the size of your cooker.

If the pot is less than 1/2 full, cook on low for 3 -4 hours.
It it's 1/2 - 2/3 full, cook on low for 5 - 7 hours.
This rule may be considered for other recipes. Always check the progress of the cooking.



Enjoy!
Peace in the Kitchen!

Maple Pumpkin Spice Latte and a few other homemade Lattes

I created this Maple Pumpkin Spice Latte recipe in 2011. We make it during Thanksgiving and Christmas. It's become a family favorite. My wife and I were just drinking a cup of Starbuck's Via Pumpkin Latte, she reminded me of this recipe and I had forgotten to post it on the blog.

Note: If you don't have an espresso machine, you can brew espresso strength coffee with your coffee maker. ( to brew espresso strength drip coffee) 1 C grounds to 4 C of water. It's not quite the same, but it will be a good substitute. I use a Bialeti stove top espresso maker.
I will start making this before Thanksgiving...... It would be great for Fall.


Maple Pumpkin Spice Latte:

This makes 14 cups.

4 C espresso coffee
1/2 gallon (8C) of Whole Milk
3/4 C canned 100% Pure Pumpkin ( not Pumpkin Pie Pumpin in a can) there is a difference! I make my own from a Sugar Pumpkin.
2 TBS vanilla
1 TBS + 1tsp Pumpkin Pie Spice ( the homemade recipe is on the blog under Tips, Hints, and More incase you don't have access to the spice) I make quite a bit and store it in a jar in the pantry.
3/4 C  pure Maple Syrup ( the best you can afford)

Combine all ingredients in a crock-pot and cook on high for 2-3 hours.


Here's another homemade Pumpkin Latte recipe:
This recipe makes 1 serving.

1 C Whole Milk
2 TBS Pumpkin Puree
1 TBS Granulated Sugar
1/4 tsp Pumpkin Pie Spice + additional for garnish.
1/4 tsp Vanilla
1/4 C Hot Espresso Coffee ( I use instant Medaglia d'Oro Espresso Coffee if I'm too lazy to use the Espresso Machine)

In a glass bowl or measuring cup:
Milk
Pumpkin
Sugar
Pumpkin Pie Spice
Vanilla
Whisk well.
Heat in  a microwave safe bowl covered with plastic wrap and vent with a small hole.
Heat 1 - 2 minutes.
Whisk vigorously until the milk is foamy, 30 seconds.
Add Espresso Coffee to a Coffee Mug, add foamed milk, top with whipped cream and a sprinkle of Pumpkin Pie Spice.


Enjoy!
Peace in the Kitchen!

Here's one more recipe for homemade Pumpkin Latte:

1 C unsweetened Almond Milk
2 TBS 100% Pure Pumpkin
1 TBS Maple Syrup
1/4 tsp Cinnamon
1/4 tsp ground Ginger
1/8 tsp Nutmeg
1/2 tsp Vanilla
2 Shots of Espresso Coffee ( I use instant Medaglia d'Oro Espresso Coffee if I'm too lazy to use the Espresso Machine)
In a saucepan:
Milk
Pumpkin
Maple Syrup
Cinnamon
Ginger
Nutmeg
Vanilla
Bring to a boil, whisking.
Remove from heat and whisk in the Vanilla.
Whisk vigorously by hand, to froth.
Add Coffee to a Mug and top it off with the Pumpkin Milk.

Enjoy!
Peace in the Kitchen!



Almond Mocha Latte:

1 C Silk Almond Milk
1/2 C Espresso Coffee (prepared)
1 TBS Chocolate Syrup
1/8 tsp almond extract

In a saucepan, on medium/low heat:
Simmer milk
Add coffee and syrup, continue to heat for 2 minutes.
Remove from heat and add almond extract.
Pour into a mug.
Serve hot!

Enjoy!
Peace in the Kitchen!


Gingerbread Latte:

There are so many variations of homemade Gingerbread Lattes. I like this one the best. We have a local coffee company that makes all of their flavors from scratch for spiced lattes. I like the concept of a Gingerbread Syrup for a homemade Gingerbread Latte.


Gingerbread Syrup:
1 1/2 C Water
1 1/4 C granulated Sugar
1 TBS ground Ginger
1 1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/4 tsp ground Cloves
1/4 tsp Sea Salt
2 tsp Vanilla

In a saucepan on medium heat:
Water
Sugar
Ginger
Cinnamon
Nutmeg
Clove
Salt
Stir to combine and bring to a boil without stirring.
Reduce heat and simmer until it begins to thicken, about 10 - 15 minutes.
Swirl the pan without stirring the mixture.
Remove from heat and add Vanilla.
Cool completely.
Transfer to a jar and refrigerate.

To make a Gingerbread Latte:
Add a desired amount of Gingerbread Syrup to a cup of hot Coffee.

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!



We had some amazing Chai Tea while on vacation in L.A.
Our son Taylor introduced us to Dirty Chai Latte.
Here's a great recipe to make your own mix.
It reminded me of Christmas  and I'll make this mix and have it available to serve during the Holidays.

Homemade Chai Tea Mix.
This is my favorite mix.
I simply double the recipe for two of us.
When it's finished, I strain it into a 2 C Pyrex Measuring Cup. It' makes it easier to divide for two drinks.
I also use an espresso cup to measure the coffee for our individual Latte.

For each 8 oz. cup of Chai tea:
1/2 C whole milk
1/2 C water
2 tsp Sugar
1 tsp loose Black Tea Leaves. I buy my tea leaves at an Indian Market.
1/4 tsp Chai Massala Mix. (recipe to follow)

Place all ingredients in a saucepan on medium heat.
Heat until bubbles appear around the perimeter of the pan.
Stir often to avoid scalding the milk. Adjust the heat if necessary.
Once it comes to a boil, remove from heat and stir well.
Return to heat and bring to boil again, turn off the heat, remove the pan and stir again.
Set aside and allow to steep for 3 minutes.
Strain into a mug and serve hot.
NOTE:
Enjoy it by itself as a Chai Tea Latte.
For a Dirty Chai Tea Latte, add 1 shot of espresso.
For a Filthy Chai Tea Latte, add 2 shots of espresso.


Chai Masala Mix:
1 C + 3 TBS roughly ground black pepper
3/4 C + 1 TBS ground ginger
1/4 C +2 TBS ground cinnamon
1/4 C + 2 TBS ground Cardamom
2 tsp ground cloves
2 tsp ground nutmeg.

Namaste!

Peanut Butter Cup Cookies / Ree Drummond / The Pioneer Woman

Peanut Butter Cup Cookies:

I just saw these on an episode of The Pioneer Woman. It may not be new to some of you, I've never seen these before.
They are simple, quick and delicious.
I decided to simply re post her recipe.

Refrigerator Peanut Butter Cookie Dough
Miniature Reeses Pieces Peanut Butter Cups

• Refrigerator Cookie Dough
• Miniature Chocolate Candies (Miniature Reeses Pieces Peanut Butter Cups)

Preparation Instructions

Slice the cookie dough into 1 to 1 ½ inch slices. Lay the slices on their side and cut them into quarters. Place each quarter into a greased mini-muffin tin. Peel the wrapper from as many pieces of candy as cookies you’re going to make. 

Bake the cookie dough in a 350-degree oven for just a few minutes, about 6 to 8 at the most. You’ll want to take them out just when they start to turn golden.

Almost as soon as you pull the warm cookies from the oven, begin lightly pressing one piece of candy into each cookie. The warmer the cookies, the better. They’ll grab onto the pieces of candy and work their magic, making the candy nice and soft and melty. 

When they’re all done, carefully remove from muffin tins with a spoon and arrange on a nice decorative platter.

Enjoy!
Peace in the Kitchen!

Apple Cake / Thanksgiving 2013

This recipe was first published in 1973 by Jean Hewitt, former Home Economist at the New York Times.
It was shared by Food 52
The Tube pan is perfect for this cake. It maximizes the crust surface area and creates height.

Grease a Tube Pan ( I use my Pan Release Recipe on the blog under Tips, Hints and More)
I refer to this Pan Release often. It's the only mix I use to grease any sweet recipes I bake.

3 C flour
1 1/2 C vegetable oil
1 C granulated sugar
1 C brown sugar
3 eggs
1 tsp salt
1 tsp
1 tsp cinnamon
1 tsp baking soda
1 tsp vanilla
3 apples ( I prefer Jonagold  or Granny Smith, Honey Crips), peeled, cored and sliced
1 C coarsely chopped walnuts
1 C raisins ( can be soaked in Irish Whiskey as an option) Just enough to cover them, let them sit overnight, drain and drink the whiskey in a cup of coffee!

Preheat oven to 350 degrees.

In the bowl of a stand mixer, with a paddle attachment:
oil
sugar
Beat for 5 minutes

Add eggs and continue to mix until creamy

In a separate bowl, whisk:
flour
salt
cinnamon
baking soda
Add to batter

Add:
vanilla
apples
walnuts
raisins
Mix well just until combined

Pour batter into prepared pan
Bake for 1 hour 15 minutes
Cool before serving
Dust with confectioner's sugar to serve.

Enjoy!
Peace in the Kitchen!

Ratatouille! Dallas Morning News Taste Section 9/25/2013

I was so excited when I saw the Taste section this morning. The title was" Crisp and Crunchy". Of course I was thinking about Fall, Apples, Apple Crisp, Crunchy topped Cobblers? No, it wasn't even close. It wasn't even Sweet or Vegetarian. I can't go into the story here.
So I kept reading. And then I saw it.... "Fresh Apples are piled high at local stores". I was thinking.... well,..... you know what I was thinking. Anyway, it wasn't about Fall, Apples, etc,
I kept reading. I was a little disappointed by now.
There was a recipe for Skillet Jalapeno Cornbread, blah, blah, blah, I've posted my Best of the Best Recipe for that.
By now I'm worried that I won't have a recipe for today. Then I saw, Jacques Pepin's Ratatouille.
How perfect is that? It's made with Eggplant and Zucchini,  they're Fall vegetables and it's Vegetarian.
It all made sense to me at this point. I'll post the Ratatouille Recipe.

I made this for dinner on September 29th. It is a favorite. It makes enough to feed a family of 4 - 6.
It's the best Ratatouille we've ever tasted. It is definitely considered a Best of the Best Recipe !
I wish the pictures were in order, I didn't want to take the time to shuffle them around.


Jacques Pepin's Ratatouille:

1/4 C olive oil
3 onions, chopped
1 large gren bell pepper, chopped
1 large eggplant, trimmed at both ends. Cut into 1" pieces
4 small zucchini, trimmed at both ends and cut into 1" pieces
1/4 tsp red pepper flakes
1 1/2 tsp salt
8 garlic cloves, sliced
4 ripe tomatoes, cut into 1" pieces
1 C shredded fresh basil
black pepper to taste

In a large saucepan:
heat oil
onion
green pepper
Saute 5 minutes on medium high heat

Add:
eggplant
zucchini
pepper flakes
salt
Reduce heat and cook covered for 25 minutes
Stir occasionally

Add:
garlic
tomatoes
cook for an additional 5 minutes

Remove from heat
Transfer to a serving bowl
Cool to room temperature

Just before serving:
Stir in 1/2 the basil
Sprinkle remaining basil on top
Garnish with a few TBS of olive oil and black pepper

Source:
The New York Times Country Weekend Cookbook, 2007, St. Martin's Press / Akron Beacon Journal

Enjoy!
Peace in the Kitchen!

This picture is deceiving. the bowl is 13" in diameter and 6" deep.
There's Ratatouille under the Rigatoni too.

This All Clad Saute Pan is 11" in diameter and 2 1/2 " deep.
This recipe made a lot.

Ratatouille !

I ended up topping it with Grated Parmesan Cheese.