Category: Breads

Breads · Chocolate · Desserts

Cherry Almond Biscotti

Chocolate Castles1 Comment

2 c flour

1 teas baking powder

1/4 teas baking soda

1/4 teas salt

1 cup sugar

4 tables unsalted butter

2 large eggs

1 teas vanilla

1/4 teas almond extract (I actually like to use 1/2 teas vanilla and 3/4 teas almond extract)

1 cup almonds, finely chopped

1/3 cup sugar (sugar crystal course)

1 cup dried cherries, slightly chopped

Preheat oven to 350. Place parchment paper on large baking sheet. In a medium bowl, whisk flour, baking powder, baking soda and salt; set aside.

Crack and place eggs in a small bowl. Add vanilla and almond extract. In a large bowl, beat softened butter and sugar together with mixer for 3-4 minutes. Beat in eggs with extracts one at a time until well incorporated, about 30 seconds. Scrap down sides of bowl as needed.

Reduce the mixer speed to low (very important0 and slowly mix in flour mixture until just combined, about 30 seconds. Stir in chopped almond and chopped cherries and incorporated any remaining flour on sides of bowl.

Using floured hands, split the dough in half. On the parchment paper lined baking sheets, press each half of dough into two logs 12-13 inches long and about 3 inches wide. Place logs about 3″ apart. Sprinkle with course sugar crystals and lightly press into loaf.

Bake until the loaves are golden brown and just beginning to crack on top (about 30 minutes). Rotate the baking sheet halfway through baking.

Remove loaves from oven and place the baking sheet on a wire rack to cool for 10 minutes. Lower oven temp to 325.

Place the loaf on a cutting board and slice each loaf into 3/4″ thick slices using a serrated knife. Lay the slices cut side down about 1/2″ apart on baking sheet.

Bake 12-14 minutes and then turn the slices over and bake another 12-14 min until slices are crisp and golden brown. Transfer the biscotti to a wire rack to cool completely.

OPTIONAL:

Prepare after biscotti has cooled. In a small saucepan, stir 6 oz semi-sweet chocolate chips or white chocolate chips with 1 tables shortening until melted.

Dip bottom edge of each cookie into the melted chocolate or drizzle the chocolate over one side of the biscotti. Let stand to set.

Breads · Breakfast · Casseroles · Daily Thoughts · Holiday Fare · Meats

Four Turtle Doves…Cheesey Sausage Breakfast Bread

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I know I am going backwards on the Twelve Days of Christmas, but I like the song better when it is counting down than up…much more fun to sing. So today, I am associating the Four Turtle Doves to this….It was cool enough to wear a Christmas tutleneck shirt while eating four chocolate Dove candies. I know, I know, ridiculous. Anyway, am posting the cheesy sausage biscuit bake that I took to church today. There was not a crumb left, and since our class isn’t Baptist, who is known for eating food, no matter what;(and since I am Southern Bapt, I can say that), the fact that there was not a crumb left let me know that the class liked it. Then several ladies ask if I was going to post the recipe. So here it is;
You know the moment that you take something out of the oven and you just know you have a winner, this was one of these recipes. Taken from Face Book, I was so anxious to make it because it sounded like a dish we would love. I modified it just a touch, well, maybe more than a touch.
1 16 oz can of flaky biscuits
1/2 can milk (I used whipping cream)
5 eggs
2 cups sharp cheddar cheese
1 small can of diced green chiles (opt)
1/2 lb of mild Jimmy Dean Sausage (or half a package of bacon, fried and crumbled)
1/2 teas garlic powder
1/2 teas black pepper
1 teas Lawry’s Seasoned salt
1/2 cup finely diced yellow onion or green onions

Saute sausage in small skillet with onion. Drain and set aside.
Cut each biscuit into 4 parts. Set aside. In a large mixing bowl, whip the eggs with the cream (milk). Add the seasonings and cheese. Stir until well combined. Add the drained sausage-onion mixture and stir. When blended. add the cut biscuits. Allow to sit for about 30 minutes giving the biscuits time to absorb some of the egg mixture. Pour into a well greased 9×13 baking dish. Bake in 350 preheated over for about 45 min of until it tests done in the middle IMG_1998</a preheated 350 oven until golden and bubbly and knife is clean when inserted into middle. About 30-40 minutes, depending on your oven. Serve immediately.
Will taste delish after coming in from watching Rose Parade. Serve with fruit plate and hash browns!

Sa

Breads · Breakfast · Cakes · Desserts · Fruit · Holiday Fare

Cranbery Christmas Cake

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Christmas Cranberry Cake
Christmas Cranberry Cake

I have taken this cake to about 10 different friends since making it this past week. Everyone has loved it and most have requested the recipe. I actually found it on Face Book and since the picture looked so good, I decided to give it a try. So glad I did. It is just really a great cake. So easy and so pretty.

3 eggs

2 cups sugar

3/4 cup butter

1 teas vanilla (I am going to use almond extract next time)

2 cups flour

12 oz fresh cranberries

Preheat oven to 350. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. Do not skip this step, as the eggs serve as the leavening agent in this recipe. The mixture should almost double in size. This mixture should be a ribbon when you lift the beaters out of the bowl.

Add the butter and vanilla (or almond extract); mix two more minutes.

Stir in the flour, (I used the very lowest setting on the mixer) until well combined. Then hand stir the cranberries and stir to mix well.

Spoon the mixture into a greased 9×13 baking dish and bake for about 30-35 minutes. (actually, I cannot remember exactly how long I baked it, but it was a light golden brown when I took it out.) Do not over bake, you do not want this dry.

The recipe didn’t call for a glaze, but I added one. I mixed up a cup of powdered sugar and enough milk to make it thin and spreadable. I added 1/2 teas almond extract to this and while cake was hot, I poured the glaze over the cake. The sweetest of the glaze was so nice with the tartness of the cranberries. A nice compliment to the fruit.

Breads · Casseroles · Holiday Fare · Starches

Wild Mushroom Bread Pudding

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I am in love with bread puddings of all kinds. In a new  BH&G Christmas book, this recipe jumped off the page. Well, not actually, but when I saw the picture of it, I wanted to jump in the kitchen and make it. A great meatless main dish or a wonderful side to any type of meat, this will knock your socks off.

3 cups sliced assorted fresh wild mushrooms (such as cremini, Portobello, chanterelle or stemmed shitake) (8 oz)

2 medium shallots, sliced (1/4 cup)

3 cloves garlic, minced

2 tables olive oil

1/4 cup dry sherry or dry white wine

8 oz rosemary or onion focaccia, cut into 1″  cubes (about 6 cups)

4 eggs, lightly beaten

2 cups half & half

1 cup shredded Gruyere cheese (4 oz)

1 tables snipped fresh thyme

1 tables snipped fresh rosemary

1/2 teas salt

1/2 teas coarsely ground black pepper

Grease eight (10 oz) individual casseroles (ramekins); set aside. In a large skillet, cook mushrooms, shallots and garlic in hot oil over medium heat about 5 minutes or until tender. Carefully add sherry. Simmer, uncovered, until liquid is nearly evaporated. Transfer mixture to a large bowl. Stir in focaccia cubes.

In a medium bowl, combine eggs, half and half, cheese, thyme, rosemary, salt and pepper. Pour egg mixture over focaccia mixture, pressing with a wooden spoon to moisten all of the bread.

Divide pudding mixture between the prepared casseroles (ramekins, if using pyrex ramekins, will make probably 10 instead of 8).

 Cover and chill for 2 to 24 hours. Preheat oven to 325. Bake, uncovered for 35 to 40 minutes or until a knife inserted near the centers comes out clean. *If you used the Pyrex ramekins, you won’t need to bake them that long. Tests after 20-23 minutes for doneness.

Serves 8 to 10 depending on size of individual casseroles

appetizers · Breads · Holiday Fare · Vegetables

Cheese & Spinach Puffs

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Taken from a Nov, 1987 SL magazine, this is a great appetizer to take to all those holiday parties. It is quick and easy. The flavor is really so good. Actually they are a great way to get little ones to eat “their spinach”. Popeye would love these.

1 (10 oz) package frozen chopped spinach, thawed

1/2 cup chopped onion

1/2 cup water

2 eggs, slightly beaten

1/3 cup grated Parmesan cheese

1/2 cup (2 oz) shredded Cheddar cheese

1/4 cup plus 2 tables commercial blue cheese dressing, or if you are like me and do not like blue cheese, use Ranch Dressing

1/4 teas garlic powder

1 (8 1/2 oz) package corn muffin mix (Jiffy is a good one)

Combine first 3 ingredients in a small saucepan; bring to a boil and cook 10 minutes. Drain very well, squeezing to remove excess liquid. Combine spinach mixture and remaining ingredients; stir well. Cover and chill 2 hours.

Shape mixture into 1″ balls and place 1 1/2″ apart on lightly greased baking sheets. Chill 30 minutes before baking.

Bake at 350 for 10 minutes; serve warm.

Yields: 4 dozen

appetizers · Breads · Holiday Fare

Blue Cheese & Bacon Puffs

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What a great appetizer for those holiday parties. This recipe makes 6 dz! You will have plenty to snack on while putting the finishing touches to your table, while waiting for guest to arrive, still having plenty for the party. Taken from a SL magazine, 2001. The dough is like the dough you make for cream puffs, but used as appetizer with cheese instead of cream filling.

1 1/2 cups water

1/2 cup butter

1 1/2 cup all purpose flour

1/2 teas salt

1/4 teas black pepper

1/4 teas ground red pepper

6 large eggs

8 oz crumbled blue cheese (Stilton is a good brand to use)

8 bacon slices, cooked and crumbled

4 green onions

Bring the water and butter to a boil in a large heavy saucepan over medium heat. Add flour and next 3 ingredients; cook, beating with a wooden spoon until mixture forms a smooth ball of dough. Remove from heat and cool 5 minutes.

Add eggs, 1 at a time, beating well with spoon after each addition. Mix in cheese, bacon and chopped green onions.

Drop by rounded teaspoonful 2″ apart onto lightly greased baking sheets.

Bake at 400 for 20-25 minutes or until golden. Puffs will be moist in the center. Serve puffs warm or at room temperature.

Puffs may be frozen up to 3 months. Thaw in fridge overnight and reheat at 350 for 5-7 minutes or until heated thoroughly.

Breads · Breakfast · Cakes · Chocolate · Desserts · Holiday Fare

Kitchen Addiction

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IMG_1397IMG_1400IMG_1399Image

I don’t know what is happening, but the past few days, I cannot walk through the kitchen without baking. Is it the weather? Is it that I know I am getting older and there are so many recipes out there and so little time, or is it that I am just a sugar hoarder? Last night I found myself making the carrot cream cheese pound cake that I posted yesterday and it is absolutely amazing. Then this morning, I headed to the kitchen, still in jammies and pulled out the Pillsbury Pumpkin cake mix and proceeded to bake Pumpkin Poppers that I talked about the other day. I just followed the directions on the box except that I added 1 teaspoon pumpkin pie spice. Baked them in mini muffin pans (made 60) and then rolled them in cinnamon sugar while still hot out of the oven. Have eaten 5. Then our daughter sent us a picture of Kenley our grandaughter we are headed to see at Thanksgiving. They were making acorns out of miniature Nutter Butter cookies, Hershey Kisses and chocolate chips. A little melted chocolate holds the 3 items together, as you can see in the picture. So open those windows, celebrate this gorgeous autumn weather and get those baking pans out. Baking time is here.

Breads · Breakfast · Daily Thoughts · Desserts · Holiday Fare

Pumpkin Poppers

Chocolate Castles2 Comments

Yesterday Peter & Penelope Pumpkin wandered around the Americana, stopping to have lunch and then to the movies to see Gravity. Afterward, we wanted just to sit outside with Starbucks and people watch, which is free and we enjoyed that much more than Gravity. Guess we aren’t sci-fi people, we are more people watching people. We are sitting there just enjoying the cool Fall air, watching all the people walking by when I look over to see a bakery called Deluca’s. I immediately grabbed my Saturday allowance out of hubbies wallet and headed over. When I entered, the nice little boy of 12 asked if he could help me. I told him that I wanted the lemon meringue bars that I fell in love with in New York. He informed me that they were not even associated with Dean & Duluca’s in NY but told me to follow him over to their dessert section and proceeded to show me their great desserts. One was a Whoopie Pie with a Nutella Whip filling. He actually gave me a sample of the filling and whoa, it was really good. Am going to have to make those. Then he showed me their Pumpkin Poppers.   Only 99cents each and I could have eaten a dozen.  There were miniature pumpkin muffins rolled in a heavy coating of cinnamon sugar mixture.  All I had taken with me was $2, so I got two. Bringing them back to Peter, I told him what I had got, hoping that he would say, “oh that’s ok, you eat them both, that doesn’t sound very good to me.” But the opposite happened. He grabbed the last one and scarfed it down, like he hadn’t had sugar in a week. He looked at me and said, “these are amazing”, when are you going to make us some?” So guess what I am doing today? Making mini pumpkin muffins and rolling them in cinnamon sugar.

What a great little coffee break goodie.   Wanted to give you a fresh idea of how to take your favorite pumpkin muffins to a new level. A sugar level.  Easy to pop in your mouth with one hand, as you are playing Candy Crush. An really, how fattening can a little popper be?

Breads · Breakfast · Desserts · Holiday Fare

Pumpkin Bread Pudding

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Windows are open, the Tunnel of Fudge cake I made yesterday is long gone (no I didn’t eat it by myself, I had a little help from my friends, which reminds me of a little song..although if they were truly my friends, they wouldn’t have eaten so much and left more for me.) so today am trying this new recipe. Was just a little blurb inserted at the bottom of a page in my new SL, advertising Domino Sugar. Will make it and let you know how good it is. Sounds really delish and fallish!

Serves 8 to 10, depending on serving size

4 cups white bread, cut into cubes

4 eggs (FYI, unless a recipe specifies differently, use large eggs in recipes, as the recipes are written with that size in mind)

3 egg yolks

1 1/2 cups milk

1 1/2 cups heavy cream

3/4 cup canned pumpkin puree

1 cup granulated sugar

1/4 teas salt

1 tables rum or brandy or vanilla

1/4 teas nutmeg

1 teas cinnamon

1/4 teas cloves, ground

2 tables butter; cold, cut into pieces ( I can tell you right now, that I will be using probably 4-5 tables)

1/2 cup nuts, if desired

Preheat oven to 350. Grease a 13x9x2 baking pan. Dry bread cubes on cookie sheet in oven 10-15 minutes. Place bread cubes in pan; in large mixing bowl, whisk together all pudding ingredients except butter. Pour mixture over bread cubes. Let sit 10 minutes until bread is fully soaked. Dab butter over top. Bake 40-50 minutes. Pudding should be set in center by not dry. Serve with warm Crème Anglaise sauce. Recipe for that below.

Crème Anglaise

Whisk together 1 cup heavy cream, 2 large egg yolks and 1/4 cup sugar in a 2 qt saucepan. Cook over medium heat, whisking constantly so mixture doesn’t scorch or scramble, 8 to 10 minutes or until mixture thinly coats back of a wooden spoon. Add 1 teas vanilla and  1 cinnamon stick, if desired. Pour mixture into a bowl. Fill a large bowl with ice. Place bowl containing cream mixture over ice and let stand. Stirring constantly. 30 minutes. Remove cinnamon stick. Cover and chill 1 hour to 3 days.

Breads

Meatless Monday

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Since I have been busy putting up fall trees around the house today, I warned hubby that dinner would be very simple tonight because I just can’t quit until all the decorations are out of the storage tub and out in their proper places around the house. Decided to put a veggie soup in the oven and make popovers since he had given me a new popover tin for my birthday. The popovers were so good. I found a easy recipe that has black pepper and  cheese in them, so topped of our soup with great popovers.  Here is the recipe. Use ramekins or muffin tins if you don’t have a popover muffin pan. But next run to Williams Sonoma, get one, they make all the difference in the world.

4 eggs

1 cup milk

2 tablespoons veggie oil

1 cup flour

1/2 teaspoon black pepper

1/2 teas salt

6 cubes of Havarti cheese

Whisk the eggs, oil, milk until well blended. Add the cup of flour, pepper and salt and whisk until batter is smooth. Pour into greased tins. This makes 6 large popovers. Before “popping” in the preheated 450 oven, drop a cube of cheese on the top of each popover. Bake for 18-20 minutes, or until golden brown. Take out of oven and turn off the heat and pierce 2-3 times with a fork. Place back in turned off oven for 5 minutes to allow some of the steam to escape.

Serve with butter.