VALENTINE'S DAY TREAT!

When I saw this magazine cover...

… I was reminded that I had some left-over puff pastry in the refrigerator that needed to be used.  What a simple idea:  

RECIPE:  Slightly roll out the pastry, cut into squares, cut hearts out of the center of half of the squares, add jam (in this case, blackberry jam) to the center of the non-heart square, brush the rim on the same square with an egg wash (one egg, a bit of water, whisked) so that the pieces stick together, top with the heart square, stretching a bit to match all edges, use a fork to press the two pieces together, brush the top with the egg wash, and bake for about 12-15 minutes in a 425ºF oven.  

This is how much one sheet of puff pastry makes.

Voila!  These Valentine Treats are ready to eat!  Made them yesterday...all gone today.  




Just in case you're wondering, the recipe in "Better Homes & Gardens" uses regular pie pastry - NOT puff pastry as I've done here.  In all events, this is a pretty and simple use for left-over pastry!

PUMPKIN BANANA MOUSSE TART

It's that season of fall foliage, pumpkins and squash, and Thanksgiving!  

Although pumpkin pie is a staple of Thanksgiving meals, sometimes it is fun to do a one-off on a tradition, particularly when you are dining with a foodie.  This recipe, by Ina Garten (a/k/a The Barefoot Contessa), fits the bill and is truly delicious!  We don't typically think of pumpkin and banana together in a recipe but, trust me, this works!

PUMPKIN BANANA MOUSSE TART
This serves more people than a pie would, and can be made the day ahead.

For the crust:
*  2 cups graham cracker crumbs (14 crackers)
*  1/3 cup sugar
*  1/4 teaspoon ground cinnamon
*  1/4 pound (1 stick) unsalted butter, melted

For the Filling:
*  1/2 cup half-and-half
*  1 (15-ounce) can pumpkin puree
*  1 cup light brown sugar, lightly packed
*  3/4 teaspoon kosher salt
*  1/2 teaspoon ground cinnamon
*  1/4 teaspoon ground nutmeg
*  3 extra-large egg yolks
*  1 package (2 teaspoons) unflavored gelatin
*  1 ripe banana, finely mashed
*  1 teaspoon grated orange zest
*  1/2 cup cold heavy cream
*  2 tablespoons sugar

For the Garnish:
*  1 cup (1/2 pint) cold heavy cream
*  1/4 cup sugar
*  1/2 teaspoon pure vanilla extract
*  Orange zest (optional)

Preheat the oven to 350ºF.
CRUST:   Combine the graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl and mix well.  Pour into an 11-inch tart pan with a removable bottom and press evenly into the sides and the bottom.  Bake for 10 minutes and then cool to room temperature.
FILLING:  Heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes.  Whisk the egg yolks in another bowl, stir some of the  hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well.  Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly.  You don't want the eggs to scramble.  Remove from the heat.  
     Dissolve the gelatin in 1/4 cup cold water.  Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well.  Set aside to cool.
     Whip the heavy cream in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form.  Add the sugar and continue to whisk until you have firm peaks.  Carefully fold the whipped cream into the pumpkin mixture and pour it into the cooled tart shell.  Chill for 2 hours, or overnight.
GARNISH:  Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form.  Add the sugar and vanilla and continue to whisk until you have firm peaks.  Pipe or spoon the whipped cream decoratively on the tart and, sprinkle, if desired, with orange zest.  Serve chilled.

BANANA BREAD

Perhaps you tried my mother's recipe for bread pudding that I posted a few days ago.  Today I'm posting my mother's recipe for banana bread.  I know, there are a gazillion recipes for banana bread.  I expect that my mother had many other recipes as well since she shared this recipe as her "favorite."  I also have many recipes for banana bread with notes such as "greasy" or "dry" or "bland".  These are all reasons why you should try this particular recipe.  Not only does the recipe result in banana bread that is moist and flavorful, it is flexible, as noted in the recipe.

As I emptied this bag of flour I noticed that a recipe for banana bread was printed on the package.  Even though I think my mother's recipe may be better, I'll probably go ahead and make this one, just out of curiosity.  If I do, I'll try to remember to blog here about it.  

The question is:  Why do I keep trying so many different recipes for the same thing, when I already have the perfect recipe?!?  

As an aside, Gold Medal flour is America's #1 selling flour brand - originating over 135 years ago... in Minneapolis, Minnesota!  



MOM'S BANANA BREAD
*  1/2 cup soft butter
*  1 cup sugar
*  2 eggs, large
*  1-1/3 cups mashed bananas (about 4 bananas)
*  1 tablespoon milk
*  1 teaspoon vanilla
*  2 cups flour, all purpose
*  1 teaspoon baking soda
*  1/4 teaspoon salt
*  1/2 cup chopped nuts (optional:  chocolate chips)
*  1/2 cup quartered maraschino cherries (optional:  chocolate chips)
Preheat oven to 350º.  Grease a 9"x 5" loaf pan.
In a large bowl, cream butter and sugar;  beat in eggs.  
Combine mashed bananas with milk and vanilla.
In a small bowl, mix flour, soda and salt together; blend it into the banana mixture.
Stir in nuts/cherries/chocolate chips.  Pour into loaf pan and bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.

 

Notice the very, very ripe bananas.  The two in the bag came out of the freezer.  They look awful, but they are perfect for a flavorful bread.   Tip:  When you have overripe bananas, instead of tossing them, peel them, put them in a baggie, and store them in the freezer for making banana bread.

Here are the three mixtures: 1) dry ingredients in the small bowl, 2) creamed sugar and butter, with eggs ready to be beaten in, and 3) wet ingredients - bananas, milk and vanilla.


Tip:  As you can see in the photo below, I should have put on gloves before cutting the maraschino cherries.  Oh well...

TA DA...  Ready to eat!  Actually, this was cut when the bread was hot out of the oven.  Tip:  Once the bread cools, it sets up and will cut perfectly.  

Of course, you probably don't need suggestions for eating banana bread BUT consider this:  Toast a slice of banana bread, top with a scoop of ice cream of your choice, and top with hot fudge sauce.   Really, really good!

BREAD PUDDING - MY FAVORITE RECIPE

It is understandable that the foods we were raised on remain our comfort foods, our all time favorites.  Bread pudding is that for me.  Although I frequently order it for dessert in restaurants, I am also routinely disappointed.  Typically the pudding is too bready or too sweet.  My mother's recipe for bread pudding results in a creamy, smooth custard, and just the perfect amount of sweet.  It is wonderful!  Today I share this recipe with you, and I hope that somewhere along the line a chef picks up the recipe and gives it a try.  It is quite a contrast to restaurant "bread pudding."

MOM'S BREAD PUDDING.
Butter a casserole/souffle dish.  Preheat oven to 350º.  In a large bowl whisk together:
*  6 eggs, large
*  ½  cup sugar
* ¼ teaspoon salt
Scald: 4 cups whole milk (or a mix including ½&½); 
Add:  1½ teaspoons vanilla (plus optional:  ½ teaspoon cardamom)
Then whisk it into the egg mixture.  
Add:  
*  4 cups of cubed bread*
*  ½ cup raisins/currents (optional)
Let rest a few minutes in order for the bread to soak up the egg mixture.  Pour all into the prepared casserole dish.  Sprinkle top with cinnamon.

Set casserole dish in a bain marie** and bake at 350º for about an hour, until a knife inserted in the center comes out clean.

Refrigerate as soon as possible to avoid separation of the custard.

 NOTES:____________
*  Throughout the year I dry out left over bread and save it in a metal tin.  That way, I always have what I need to make croutons, dressing/stuffing, bread crumbs for coating fish, and for bread pudding.  Of course, having fresh left over bread is a good excuse to make bread pudding!

**  bain-ma·rie

ˌbanməˈrē/

noun

1. a container holding hot water into which a pan is placed for slow cooking

CHOCOLATE CRANBERRY PECAN TART

HAPPY HOLIDAYS EVERYONE!  It is baking season in so many homes, and a time to spend with friends.  Last night we were invited to a holiday dinner at friends, the Andersons.  I was asked to bring dessert.  What to bring?!?  So many options!  I came across this Taste of Home recipe in my online search of "cranberries" and "dessert," and I'm glad I did!  It was very easy to make, very festive and special for a holiday dessert.  The fresh cranberries give this very sweet tart a nice taste balance.   Serve it with whipped cream.

WHITE CHOCOLATE-CRANBERRY-PECAN TART.  Serves 12-14.
*  Pastry for single-crust pie (9 inches)
*  1 cup fresh or frozen cranberries (I used frozen)
*  1 cup pecan halves (NOT chopped)
*  1 cup white baking chips (I used a 4-oz. Ghirardelli white chocolate bar, cut into "chips.")
*  3 large eggs
*  3/4 cup packed brown sugar
*  3/4 cup light corn syrup
*  2 tablespoons all-purpose flour
*  1 teaspoon grated orange peel (from 1/2 navel orange)
Preheat oven to 350º.  Roll out pastry to fit an 11-inch tart pan with removable bottom;  trim edges.  Sprinkle with the cranberries, pecans and chips.  In a small bowl, whisk the eggs, brown sugar, corn syrup, flour and orange peel; pour over chips.  Bake 40 minutes or until a knife inserted near the center comes out clean.  Cool on a wire rack.

I never got around to taking a photo of the finished tart.  Use your imagination!  xoxoxoxo, A

CAFE LATTE TURTLE CAKE... Sooooo Goooood!

Most everyone in this area has been to Cafe Latte on Grand Avenue in Saint Paul.  Without exception, their food is delicious, especially their desserts!  Many years ago their recipe for Turtle Cake was posted in the newspaper, and I immediately tore it out.  I've made the recipe a few times over the years, always to great reviews, so I recently made it for a potluck picnic.  Here is the recipe for your future enjoyment!

CAFE LATTE TURTLE CAKE - Makes 12 (big) servings.
*  1 egg
*  2/3 c. vegetable oil
*  1 c. buttermilk
*  2 c. flour
*  1-3/4 c. sugar
*  1/2 c. cocoa
*  1 tsp. salt
*  1 tbsp. baking soda
*  1 c. hot coffee
Preheat oven to 350º.  Grease a 9"x12" pan.
Combine egg, oil and buttermilk.  In a large bowl, combine flour, sugar, cocoa, salt and baking soda.  Combine the egg mixture and the flour mixture, mixing well.  Slowly mix in hot coffee.  Turn into prepared pan and bake 40 to 45 minutes.  Frost when cooled.

Frosting
*  1 c. sugar
*  1/2 c. milk
*  5 tbsp. butter
*  1-1/2 c. chocolate chips
*  1/2 c. caramel topping [I used Hershey's brand this time, but I don't recommend it.]
*  1 c. toasted pecans
Mix sugar and milk in a saucepan, add butter and bring to a boil.  Put chocolate chips in a bowl, pour hot mixture over them and mix until smooth.  Spread over cooled cake.  Drizzle caramel topping over the frosting, and crunch toasted pecans over caramel with your hand.

Coffee adds a nice boost to chocolate cake.

Always use the best ingredients for the best result.

Making this cake requires no electric mixer; just mix with a spoon or whisk.
The result is more dense - a good thing in a chocolate cake!

The cake is quite rich; so cut smaller portions.  Serve with a scoop of vanilla ice cream.

RHUBARB BUNDT CAKE

In no time at all my rhubarb plants will throw off the snow, shoot out of the ground, and be ready for harvesting.  That means it is time for me to pull the remaining batch from last season out of the freezer and use it.  With that in mind, I decided to make a rhubarb bundt cake.  Unfortunately, I had no recipe and was unable to find a recipe on-line that I thought would yield what I was looking for.  Did that stop me?  NO!  In fact, I feel very good about the cake that resulted!  

RHUBARB POPPY SEED BUNDT CAKE.  Serves 10 to 12.
*  1-2/3 cups sugar
*  5 eggs
*  1-1/4 cups butter at room temperature
*  2 tablespoons Creme de Cassis (a sweet, dark red liqueur made from blackcurrants)
*  2-1/2 cups all-purpose flour
*  1-1/2 teaspoons baking powder
*  3 cups rhubarb cut into 1/2" pieces
*  3 tablespoons poppy seeds
*  Powdered Sugar sprinkled on top
Preheat oven to 325º.   Use shortening to grease, and then flour, bundt pan.
Add sugar and eggs to electric mixer bowl and blend well.  Add the butter and Creme de Cassis and beat mixture until it is light and fluffy.  In a separate bowl, whisk together the flour and baking powder.  Slowly add flour to the mixture, continuing to beat until the batter is smooth and the flour is incorporated.  Fold in the rhubarb and poppy seeds.  The batter will be quite thick.  Add cake batter to the prepared bundt pan and bake until a toothpick inserted in the center comes out clean, about 1 hour and 10 minutes.  Remove from oven, let rest 15 minutes, then remove from pan onto a wire rack to finish cooling.  Dust with powdered sugar and enjoy!

This makes a delicious breakfast!

DELICIOUS APPLE TORTE

Like most people, I cook most days and, yet, I don't post to my blog very often.  Why?  I prefer to only post recipes that I find to be exceptional, tried and true.  While I love our day-to-day meals, I'm not sure my readers, you, have interest.  You also want something special!  Am I right?

Which brings me to this Torta di mele (Apple Torte).  So easy, so delicious, so versatile.  I don't know where I got this recipe, but it notes:  "For a real treat, serve the torta with a glass of vin santo."  I can see that.  Vin Santo is a delightful Italian dessert wine.  Typically (but not necessarily) somewhat sweet, in a small glass it would be the perfect accompaniment.  

Torta di mele (Apple Torte).  Serves 8-12
*  2 large eggs
*  1/2 cup sugar (split)
* 1-1/2 cups unsifted cake flour
*  2 teaspoons baking powder
*  1-1/2 teaspoons lemon zest
*  2/3 cup low-fat milk
*  4-5 cups apples (I used a mix of apples but would recommend Granny Smith or similar)
*  1 tablespoon melted butter
*  Cinnamon 
Preheat oven to 350ºF.  Lightly oil a 10-inch springform pan or coat it with nonstick cooking spray.  Dust with a little flour, shaking out excess.  If your pan tends to leak, wrap the outside with aluminum foil.  Set aside.

In a large bowl beat eggs with a wire whisk; mix in 1/4 cup of the sugar.  Beat well.  Whisk in flour, baking powder and lemon zest.  Slowly whisk in milk.  Let rest for 15 minutes.

Meanwhile, peel, core and quarter the apples, then cut into thin slices.  Pour the batter into the prepared pan.  Pile in the apple slices, pressing down to make them all fit.  Drizzle the top with butter and sprinkle with the remaining 1/4 cup sugar mixed with cinnamon to your taste.  

Bake for 45 minutes, until firm to the touch.  Let cool in the pan on a rack for 5 minutes.  Run a knife around the edge of the pan and release the sides.  Place the torte on a platter, rearranging any bits of apple that have gone astray.  

Serve warm with a dollop of whipped cream.  Other ideas might be to lightly drizzle with caramel sauce.  

The batter is quite thin.

Right out of the oven.  The foil around the springform pan alleviates any potential leaks.

If you like raisins, they could be added to this recipe, yielding a somewhat sweeter cake.  The original recipe didn't call for cinnamon at all; it suggested dusting with powdered sugar just before serving.  Whatever you do, I think you'll like this easy recipe.

CUPCAKES?

Sorry that most of my posts these days are from the comic strips, but they're so funny!!!!

 

DATES STUFFED WITH ORANGE MASCARPONE AND ALMONDS

We had friends over for their "birthday dinner" a week ago, and I am just now getting around to posting one of the things we had that evening.  I served these stuffed dates as a little finger food to stimulate our appetites.   They were very tasty!  And, as you can see from the recipe below, they were very easy to make.  I made the cheese mixture the day before and finished them off about two hours before our guests arrived.  Needless to say, it was nice not having any last-minute preparation.

DATES STUFFED WITH ORANGE MASCARPONE AND ALMONDS.  Makes 12.
*  12 Medjoul Dates
*  2/3 cup mascarpone cheese
*  1 tablespoon fresh orange zest
*  1 teaspoon powdered sugar
*  1 tablespoon water
*  1/3 cup toasted slivered almonds
Slit date lengthwise on one side and remove pit.  Blend together the mascapone, zest, sugar and water.  Spoon or pipe the mixture into the center of each date.  Sprinkle with the almonds.

This would be a nice addition to a dessert/cheese platter.  

SHARON'S RHUBARB, ALMOND AND HONEY TART

We had a small potluck party at our house this past weekend and friend, Sharon, brought a fabulous rhubarb tart.  Since she was kind enough to send the recipe to me, I'm being kind and passing it along to you since it was really, really delicious and, as you can see, very easy to make.  ENJOY!!!

PER SHARON:

http://www.bojongourmet.com/2014/05/rustic-rhubarb-almond-and-honey-tart.html  - this is a gluten free recipe, I did not make it gluten free as you can see below. The web link has some beautiful photos and more info on technique.

Rustic Rhubarb, Almond, and Honey Tart

For the almond paste:

1 cup (3.25 ounces / 90 grams) sliced almonds (or whole or slivered almonds)

6 tablespoons (2.5 ounces / 75 grams) sugar

1/4 cup (1.5 ounces / 40 grams) all-purpose flour 

1/4 teaspoon fine sea salt

6 tablespoons (3 ounces / 85 grams) unsalted butter, softened

2 smallish eggs, plus 1 more for brushing the tart (or 1 1/2 large eggs, other half of egg reserved for brushing the tart)

1 teaspoon vanilla extract

1/2 teaspoon almond extract

In the body of a food processor, combine the almonds, sugar, rice flour and salt. Process until the almonds are finely ground. Add the softened butter, eggs, vanilla and almond extracts and process to a paste. If the paste is very runny, cover and chill for 20-30 minutes until firm.

Directions:

Using a sheet of parchment paper, roll out a single puff pastry to fit a large baking sheet. Wet the edges and fold about ½ inch all the way around to make a nice rectangular crust.

Spread the inside of the pastry with the almond paste

Arrange rhubarb on the almond paste. Lightly press them into the almond paste. Then sprinkle with 3 TBS of sugar.

Brush the edges of the pastry with the leftover beaten egg.

Bake  400º for 30 – 35 minutes.

Cool. Drizzle with about 4 TBS honey just before cutting and serving.

APPLE-PECAN CAKE

Time to use up some apples!  Our apple trees had a good year and I want to be baking every day!  The only trouble is that I am the one in this household who eats the sweets.  Oh well... this is a task that I can handle!

I am always looking for relatively simple recipes that use up a lot of apples at one time.  The recipe I made today fits both those requirements.

APPLE-PECAN CAKE
*  3 large eggs
*  2 cups sugar
*  1 cup oil (I used olive oil.)
*  2 teaspoons vanilla extract
*  2-3/4 cups all-purpose flour
*  1 teaspoon baking soda
*  1 teaspoon salt
*  2 teaspoons ground cinnamon
*  1 teaspoon ground cardamom (optional)
*  4 cups peeled and chopped apple
*  1 cup chopped pecans
Beat the eggs at medium speed with an electric mixer until thick and pale.  Gradually add sugar, beating until blended.  Add oil and vanilla; beat at low speed until blended.  Combine flour and next 3 ingredients; add to beaten mixture, stirring until blended.  Stir in apple and pecans.  Pour batter into a greased and floured 10-inch tube or bundt pan.  Bake at 350º for 1 hour and 25 minutes or until a wooden pick inserted in the center comes out clean.  Cool cake in pan on a wire rack for 5 minutes; remove from pan, and cool completely on wire rack.  

Source:  Southern Living 1992.

Just a little mess!

Ready to go in the oven.

A long baking time - 1-3/4 hours!

Cooling on a wire rack.

A simple dusting with powdered sugar.

As soon as the cake was cool enough to eat, I had my first piece.  Conclusion... very good BUT it will be even better with a scoop of ice cream and a drizzle of caramel sauce.  Next time....

RHUBARB CURD.

I bet I have more rhubarb recipes on this blog than any other kind of recipe, but my rhubarb plants are prolific producers and I can't imagine not using the rhubarb.

A couple members of my cooking club were interested in the recipe for Rhubarb Curd in Rhubarb Renaissance, by Kim Ode.  I said that I would send the recipe to them but since I had a lot of rhubarb on hand, I thought I would also make the recipe.  I made two substitutions: 1) grape juice instead of cranberry juice, and 2) salted butter instead of unsalted.  These substitutions seemed to work well.  Here is the recipe as shown in the book.

RHUBARB CURD.  Makes about 1-1/2 cups.
*  2-1/2 cups rhubarb, cut in half-inch pieces
*  1/3 cup plus 1/2 cup sugar, divided
*  1/3 cup cranberry juice
*  4 egg yolks
*  Pinch of salt
*  2 tablespoons, unsalted butter, cut in four pieces.

Combine rhubarb, 1/3 cup sugar, and cranberry juice in a saucepan and cook over medium heat, stirring frequently, until rhubarb breaks down into a sauce, about 10 minutes.  Set aside.

Bring about 2 inches of water to a boil in a saucepan over which a medium bowl will fit.  While the water is heating, whisk together the egg yolks, remaining 1/2 cup sugar, and salt in a medium bowl.  Reduce heat to keep the water at a simmer and place the bowl over the saucepan, whisking constantly until the yolk mixture begins to thicken.

When the yolks are quite warm, whisk in the rhubarb mixture, stirring constantly until the mixture thickens.  Add the butter a piece at a time, mixing well, then set aside to cool.  Refrigerate for up to a week.

Rhubarb, grape juice and sugar

Egg yolks, sugar and salt

Rhubarb curd is good with all of the same things as lemon or orange curd:  scones, in desserts, on toast, and so many other things.  The prepared curd will last about a week in the refrigerator.

RHUBARB HONEY MUFFINS

Here we are again, Springtime, and lots of rhubarb!  So far this season I've made Strawberry-Rhubarb Pie, Rhubarb base (for making fun martini drinks), Rhubarb bread and RHUBARB HONEY MUFFINS, the recipe for today.  I made these for a potluck and they turned out perfectly!  

RHUBARB HONEY MUFFINS.  Makes 22 - 24.
*  2-1/2 cups all-purpose flour
*  1 teaspoon baking soda
*  1/2 teaspoon salt
*  1 egg, beaten
*  1 cup brown sugar, packed
*  2/3 cup corn/vegetable oil
*  1/2 cup honey
*  1 teaspoon pure vanilla
*  3/4 cup buttermilk (or substitute 1 tablespoon plain vinegar plus milk to make 3/4 cup)
*  1-1/2 cups fresh rhubarb, finely chopped
*  1/2 cup pecans, chopped
Topping:  Mix the following ingredients together until crumbly
*  1 tablespoon butter
*  1/2 cup granulated sugar
*  cinnamon
Preheat oven to 350º.  Line muffin pans with cupcake papers.
In a large bowl, mix all dry ingredients (flour, baking soda & salt).  In another bowl, stir egg, brown sugar, oil, honey, vanilla extract and buttermilk until blended;  stir into flour mixture just until moistened.  Fold in rhubarb and pecans.  Fill muffin cups about 3/4 full.  

Sprinkle tops with butter-sugar mixture.  Bake 25-35 minutes or until golden.  Remove from pan; cool on a rack.

Smear with butter and ENJOY!!!!

CHERRY CHEESECAKE TARTS

This was the dessert for our Cooking Club lunch last Thursday.  It tasted as good as it looks!  Below is the recipe from Club member, Barb.  You can see that she made these in larger, heart-shaped tart shells:

CHERRY CHEESECAKE TARTS.
*  Tart Shells (recipe below)
*  2 packages (3 ounces each) cream cheese, softened
*  1/4 cup powdered sugar
*  1 tablespoon orange-flavored liqueur
*  1 can (16 ounces) red cherries, drained; reserve liquid
*  2 or 3 tablespoons granulated sugar
*  4 teaspoons cornstarch
*  Dash salt
Prepare Tart Shells; set aside.  In a large mixing bowl, combine cream cheese, powdered sugar, and liqueur; beat until light and fluffy.  Spoon or pipe with a pastry bag about 1 teaspoon cheese mixture into each tart shell.  Measure reserved cherry liquid.  Add water, if necessary, to equal 3/4 cup.  In a small saucepan, combine cherry liquid, granulated sugar, cornstarch, and salt.  Stir to dissolve cornstarch.  Cook over medium heat, stirring constantly until thickened and clear; cool slightly,  Place 2 cherries on top of filling in each tart shell.  Spoon glaze over tops.  Optional:  Add a dollop of whipped cream before finishing with cherries and glaze.

TART SHELLS.  Makes about 39 shells.
*  2 cups flour
*  1/4 cup sugar
*  1/2 teaspoon finely grated orange peel
*  3/4 cup butter
*  1 egg, lightly beaten
Preheat oven to 400ºF.  Stir together flour, sugar, and orange peel.  Cut in butter with a pastry blender or two knives until particles are the size of small peas.  Blend in egg with fingers until mixture forms a ball.  Press a scant tablespoon of dough into 2-inch round tart pans.  Place pans on a baking sheet.  Bake 12 to 14 minutes or until golden.  Cool in pans.

SUGAR COOKIES... Truly the BEST!!

On Sunday my niece, Colette, invited me, her sister, and her mother (my sister) over for a day of Christmas cookie baking.  How do these look?  Pretty good for a day's work, not to mention all of the fun we had!

The sugar cookies in the lower portion of the photo come from a recipe I got many years ago from one of my Camp Fire Girls.  As soon as I gave the recipe to my sister she renamed the recipe as "Adina's Sugar Cookies."   I'm pleased to get my name on such fantastic cookies!   These cookies are no-fail, buttery, tender and crisp; and because the recipe makes four to five dozen cookies, it is fortunate that they freeze well.  

Over the years, these cookies have been the only cookies I have typically made for Christmas.  Although they can be made anytime of the year (using a simple sugar on the top), they work well for Christmas, as you can see from the photo.   Here we used a cookie press to get the pretty design.  Otherwise, I simply use a glass.  

SUGAR COOKIES.  Makes 4 to 5 dozen.
*  1 cup powdered (confectioners) sugar
*  1 cup regular sugar 
*  1 cup butter
Cream above together and add:
*  1 cup vegetable oil
*  2 eggs
*  2 teaspoons vanilla
Beat in a mixture of:
*  5 cups flour
*  1 teaspoon baking soda
*  1 teaspoon cream of tarter
*  1 teaspoon salt
Form dough into walnut size ball.  Dip glass into sugar (white or colored) and press dough to about 1/4 inch.  Before dipping the glass into sugar for the first cookie, you will want to get the bottom of the glass ready to hold the sugar by first pushing the glass into the dough.   Bake 350º for 10-12 minutes.

ENJOY!!!  AND HAPPY HOLIDAYS TO YOU ALL!!!

SNICKERDOODLE BARS by Betty Crocker

I previously posted a recipe for snickerdoodle cookies but then found this recipe for snickerdoodle bars and thought I better give it a try.   Here's the recipe:

SNICKERDOODLE BARS by Betty Crocker
*  2-1/3 cups all-purpose flour
*  1-1/4 teaspoons baking powder
*  1/2 teaspoon salt
*  3/4 cup butter, softened
*  1-1/4 cups granulated sugar
*  1/2 cup packed brown sugar
*  3 eggs
*  1 teaspoon vanilla
Cinnamon Filling:
*  1 tablespoon granulated sugar
*  1 tablespoon cinnamon
Glaze:
*  1 cup powdered sugar
*  1 to 2 tablespoons milk/cream
*  1/4 teaspoon vanilla
1.  Heat oven to 350ºF.  Spray or grease bottom only of a 13x9-inch baking pan with cooking spray.  In small bowl, combine flour, baking powder and salt; set aside.
2.  In large bowl, beat butter with electric mixer on high speed until creamy.  Beat in sugars.  Gradually beat eggs and vanilla into sugar mixture until combined.  On low speed, beat in dry ingredients until combined.
3.  Spoon half the batter into pan; spread evenly.  Sprinkle cinnamon-sugar mixture evenly over batter.
4.  Dollop teaspoon size amounts of remaining batter evenly over cinnamon-sugar mixture.
5.  Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.  Cool completely, about 1 hour.
6.  In small bowl, stir glaze ingredients until smooth and thin enough to drizzle.  Drizzle over bars.  

NOTE:  For a more "festive" look, sprinkle with colored sugar or other topping of your choice.

I can report that they turned out very well!  They have a nice soft and light texture with a deep cinnamon taste.  If you like snickerdoodle cookies, I think you'll like these bars.

46TH ANNUAL PILLSBURY BAKE-OFF: COCOA-PINK CUPCAKES

It began in 1949.  Bakers throughout America entered Pillsbury's Grand National Bake-Off.  One hundred finalists joined together at the Waldorf-Astoria hotel in New York to compete for $100,000 in prizes and the title "Cook of the Year."

On November 11, 2013 the 46th Annual Bake-Off was held in Las Vegas, Nevada, and well known TV chef, Padma Lakshmi, announced the winner.  Her prize was $1 Million for her Loaded Potato Pinwheels.  Times have certainly changed in the Bake-Off contest.  Although it is still required that  Pillsbury/General Mills products be used in the recipes, the products today are manufactured food products rather than just Pillsbury flour which was the primary ingredient used in 1949.

For those of you who don't know of  Pillsbury, it began in 1872 in Minneapolis, Minnesota by Charles Pillsbury and his uncle, John Pillsbury.  At the time, its rival was General Mills, which subsequently purchased the company in 2001.    "Pillsbury" is now a brand name used by the General Mills Company which is still based in Minneapolis, and which is among the largest food producers in the world.

Tonight is the annual Bake Sale by the Garden Club of Ramsey County.  To commemorate the Bake-Off, my contribution to the bake sale is a recipe out of this Pillsbury book, copyright 1959:

The recipe I chose, "Cocoa-Pink Cuplets" was from Mrs. Robert Hoefer, Brookfield, Wisconsin.

Cocoa-Pink Cuplets
Bake at 375º for 20 to 25 minutes.  Makes about 2 dozen.
Sift together:
*  2 cups sifted Pillsbury's Best All Purpose Flour
*  1 tablespoon cocoa and
*  1 teaspoon salt.  Set aside.
Add:
*  1-1/4 cups sugar gradually to
*  3/4 cup shortening, creaming well.
Blend in:
*  2 unbeaten eggs and
*  1 teaspoon vanilla
Combine:
*  1 teaspoon soda and
*  1 cup cold water.  Add alternately with the dry ingredients to creamed mixture.  Blend well after each addition.
Fill muffin cups, lined with paper baking cups, half full.
Sprinkle:
*  1 cup semi-sweet chocolate pieces and
*  1/2 cup nuts, chopped, over cupcake batter.
Bake at 375º for 20 to 25 minutes.

"Sifting" the dry ingredients.

 Creaming the sugar and shortening.

 All assembled for baking.

 All ready to eat (or to take to the Bake Sale!!).