tag:blogger.com,1999:blog-3810402468479689862024-03-13T13:06:41.388-04:00Cooking ConfectionsCooking Confectionshttp://www.blogger.com/profile/15654729393708864479noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-381040246847968986.post-8611750394857532282012-06-20T15:55:00.000-04:002012-06-20T15:55:38.908-04:00Gluten Free Peach Pie<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-e8IarX6uQdU/T-Io7n0D1wI/AAAAAAAAAJc/RiEd1mUKsG8/s1600/peach+pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-e8IarX6uQdU/T-Io7n0D1wI/AAAAAAAAAJc/RiEd1mUKsG8/s320/peach+pie.jpg" width="239" /></a></div>
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FOR THE CRUST:<br /><br />350 grams Cup 4 Cup flour ( you can order from Williams Sonoma online)<br />3/4 t. kosher salt<br />2 sticks of unsalted butter - cold<br />1/2 cup ice water - <br /><br />Cut the butter into cubes - put in the freezer for 15 minutes.<br /><br />Put the flour and the salt in the food processor. Pulse until flour is fluffy and aerated. <br /><br />Add the butter cubes and pulse 10 -15 times until the mixture is sandy looking.<br /><br />Through
the feed tube, add the ice water. Pulse 5 - 10 times til it comes
together. If too dry, add a bit of water at a time and pulse til it
comes together.<br /><br />Dump the dough on a clean board or counter. I
dust mine with xxx sugar. Form into two disk and cover each with saran
wrap. Refrigerate for 30 minutes or more.<br /><br />When it is time to roll out the dough, I take one disk out at at time. I dust the counter or board with xxx sugar and roll out.<br /><br />Place into 8 - 9 inch pie pan. When it is time, repeat with top layer. (or save it for another one crust pie)<br /><br />FILLING:<br /><br />8 large fresh peaches (about 4 lbs)<br />1/3 cup granulated sugar<br />1/2 cup firmly paced light brown sugar<br />1/4 cup g/free flour (I used cup 4 cup, but any g/f flour will do)<br />1 tsp. cinnamon<br />1/8 t. salt<br />1 1/2 tablespoons of butter - cut into pieces<br />1 large egg, beaten<br />1 1/2 t. sugar <br /><br />When
the bottom shell is done, mix all of the above together. Place into
pie shell. Cover with remaining pastry dough. Brush with egg wash and
sprinkle with remaining sugar. <br /><br />Bake at 425 degrees for 15
minutes. Reduce oven temp to 375 degrees and bake another 40 or so
minutes. (I do place mine on a cookie sheet to bake). <br /><br />Transfer to a rack to cool and ENJOY!!!Cooking Confectionshttp://www.blogger.com/profile/15654729393708864479noreply@blogger.com0tag:blogger.com,1999:blog-381040246847968986.post-66258145984380635912011-02-14T08:06:00.005-05:002011-02-14T13:03:34.445-05:00LUSCIOUS LEMON PIE<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-0MDHY8pnBQ4/TVkpdcGsjaI/AAAAAAAAAGk/24acpazufC8/s1600/luscious%2Blemon%2Bpie.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/-0MDHY8pnBQ4/TVkpdcGsjaI/AAAAAAAAAGk/24acpazufC8/s400/luscious%2Blemon%2Bpie.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5573531599584923042" /></a><br /><br />This delicious, tasty Luscious Lemon Pie was devoured by us and your dinner guests last night. Just a peek at Spring!<br /><br /><ul><li><span class="Apple-style-span" style="font-weight: bold; ">4 egg whites</span></li><li><span class="Apple-style-span" style="font-weight: bold; ">1 cup sugar</span></li><li><span class="Apple-style-span" style="font-weight: bold; ">1/4 teaspoon cream of tartar</span></li><li><span class="Apple-style-span" style="font-weight: bold; ">4 egg yolks </span></li><li><span class="Apple-style-span" style="font-weight: bold; ">1/2 cup sugar</span></li><li><span class="Apple-style-span" style="font-weight: bold; ">1/4 cup freshly squeezed lemon juice - I used Meyer Lemons</span></li><li><span class="Apple-style-span" style="font-weight: bold; ">1 tablespoon grated lemon peel</span></li><li><span class="Apple-style-span" style="font-weight: bold; ">1/4 teaspoon salt</span></li><li><span class="Apple-style-span" style="font-weight: bold; ">2 cups heavy cream, sweetened and whipped</span></li></ul><br />All ingredients should be at room temperature.<br />Preheat oven to 300 degrees.<br />Butter a 9 inch pie plate - use glass it is better.<br />Beat the egg whites in a mixing bowl until soft peaks form. Add 1 cup sugar gradually and the cream of tartar. Beat constantly until stiff peaks form.<br />Spread over bottom and up the side of the pie plate.<br />Bake at 300 degrees until golden brown. This is about 45 minutes to an hour.<br />Remove from oven and cool.<br />While the shell is baking, make the lemon filling.<br />Slightly beat the egg yolks in the top of a double boiler.<br />Add the remaining 1/2 cup sugar, lemon juice, lemon peel and salt. Mix well.<br />Cook over hot water until thickened, stirring constantly.<br />Remove from stove and cool.<br />When cool, fold in 2/3 of the whipped cream.<br />Pour over the bake meringue shell.<br />Top with the remaining whipped cream.<br />Chill until set. About 4 hours or so.<br />Serves eight - if you slice small.Cooking Confectionshttp://www.blogger.com/profile/15654729393708864479noreply@blogger.com2tag:blogger.com,1999:blog-381040246847968986.post-24016530407754866342010-12-15T18:30:00.004-05:002011-02-14T13:04:42.113-05:00GLUTEN FREE BUTTERMILK CORNBREAD<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_ZJvUcB98qJE/TQlRaDMWbWI/AAAAAAAAADw/bh9oiwKimtM/s1600/gf%2Bcornbread.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_ZJvUcB98qJE/TQlRaDMWbWI/AAAAAAAAADw/bh9oiwKimtM/s320/gf%2Bcornbread.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5551057523686403426" /></a><br />Today it is really, really cold here. So I decided it was time to make Oyster Stew for my husband and a big pot of Beef Vegetable Soup for me. I am also allergic to shellfish so no Oyster Stew for me. <div><br />To go with the stew and soup, we MUST have cornbread. This is my first try at Gluten Free Buttermilk Cornbread and I am very happy with the results. It is really good and light and tastes like non-Gluten Free Cornbread. And, that is a good thing.<br /><br /><br /><b> GLUTEN FREE BUTTERMILK CORNBREAD</b><br /><ul><li>1 cup cornmeal</li><li>1/3 cup gluten free flour</li><li>1/4 teaspoon baking soda </li><li>1/2 teaspoon sugar</li><li>1 teaspoon baking powder</li><li>1 teaspoon salt</li><li>1 egg, beaten</li><li>1 cup buttermilk</li></ul><br />Preheat oven to 400 degrees. Add the oven, a 8 inch iron skillet with shortening (I used bacon grease) to preheat.<br /><br />Mix the dry ingredients in a medium sized bowl. Add the egg and buttermilk. Mix thoroughly.<br /><br />Pour into preheated skillet and bake for 20 minutes. I took mine out after 15 minutes and it was perfect. Depends on your oven.</div>Cooking Confectionshttp://www.blogger.com/profile/15654729393708864479noreply@blogger.com0tag:blogger.com,1999:blog-381040246847968986.post-16355103235131852882010-12-08T15:50:00.005-05:002011-02-14T12:49:08.052-05:00CANDY CANE FUDGE<span class="Apple-style-span"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_ZJvUcB98qJE/TP_xIuRHh0I/AAAAAAAAADo/pC1tDTHx4g0/s1600/fudge%2Bboxed.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 229px;" src="http://3.bp.blogspot.com/_ZJvUcB98qJE/TP_xIuRHh0I/AAAAAAAAADo/pC1tDTHx4g0/s320/fudge%2Bboxed.jpg" alt="" id="BLOGGER_PHOTO_ID_5548418398104815426" border="0" /></a><br /><span><span><b>IT IS THE MOST WONDERFUL TIME OF THE YEAR</b><br /> <br />I recently came across this recipe and knew I had to make it right then and there. So easy, so pretty and so delicious!</span></span></span><div><span class="Apple-style-span"><span><span><br />Perfect for parties, friends, co-workers - you name it 'cause everybody loves it.<br /><br /></span></span><span><b>CANDY CANE CHOCOLATE FUDGE</b></span><span><br /><ul><li>4 cups chocolate chips (2 12 oz. pkgs.)</li><li>2 cans (14 oz. each) sweetened condensed milk</li><li>2 Tbsp. cold unsalted butter</li><li>2 tsp. pure vanilla extract</li><li>1/4 tsp. kosher salt</li><li>2/3 cup crushed candy canes (takes about 8)</li></ul></span><span><br /></span><span> Line two 8-inch square baking pans with parchment paper or nonstick foil, leaving an overhang on 2 sides. (Don't try to put all in one pan- will break up when you remove).</span></span><div><span class="Apple-style-span"><span></span><span><br /></span><span> In a saucepan, combine the chocolate chips and the sweetened condensed milk. Cook over low heat, stirring often, until chocolate has melted and the mixture is smooth. Add the butter, vanilla and salt and stir until the butter has melted.</span></span></div><div><span class="Apple-style-span"><span></span><span><br /></span><span> Spread the mixture evenly into the prepared pans and sprinkle with the candy canes, gently pressing them into top of the fudge. </span></span></div><div><span class="Apple-style-span"><span></span><span><br /></span><span>Refrigerate until firm, about 3 hours and up to 2 weeks. (right - sure it will last 2 weeks - hee, hee) </span><span>Using the overhangs, transfer the fudge to a cutting board and cut into 1-inch squares. </span><span><br /></span><span>Makes about 128 squares.</span><br /><br /><span>I used Wilton's bon bon papers to place them in. You can put them in long jewelry boxes and tie with a red ribbon for a gift.</span> <span>They are definitely worth the $ and no effort to make.</span><br /></span><span><span><span class="Apple-style-span"><br /></span><br /></span></span></div></div>Cooking Confectionshttp://www.blogger.com/profile/15654729393708864479noreply@blogger.com0tag:blogger.com,1999:blog-381040246847968986.post-18845650186410651952010-05-16T11:51:00.007-04:002011-02-14T12:51:09.227-05:00Gluten Free Salted Caramel Brownies<span><span> For my Sullivan's Island Supper Club which we are hosting tonight, I am assigned desserts. This group will be going on a boat for a cruise up the Wando River so a fancy dessert will not do. So, I have decided to treat them to gluten free salted caramel brownies. Since this recipe is so delicious, they will never, ever know it is gluten free and that is the goal isn't it?<br /><br /></span></span><div><span><span>Having been gluten free for a year now has changed my life. I have never felt healthier. I always thought I was healthy, but did not realize just how unhealthy I was until I was diagnosed with Celiac's disease. Sure, I had the sicknesses that goes along with it, but I was always making excuses for why I did not feel well. When I had an episode last year which I could not explain away or make an excuse for, I finally went to the right doctors and got a top to bottom check up with all the accompanying tests. That is when I was finally diagnosed. At first, I was shocked and really mad. But when you put it all in to perspective, it ain't so bad!</span></span></div><div><span><span><br />The challenges of eating and cooking gluten free have been, for the most part, fun. I love to cook and bake so I just had to make some major adjustments. The results have been great, disappointing and everything in between. But it still has been fun!<br /><br /></span></span></div><div><span><span>So without further adieu, I share with you the latest creation - Gluten Free Salted Caramel Brownies.<br /><br /><b> GLUTEN FREE SALTED CARAMEL BROWNIES</b><br /><br /><b>Brownie Base</b></span></span><div><span class="Apple-style-span"><span><span><span><ul><li>4 ounces of unsweetened Chocolate</li><li>12 ounces of butter</li><li>2 cups of sugar</li><li>1 cup of chopped pecans (I toast mine first)</li><li>2 large eggs</li><li>1 cup gluten free flour (King Arthur, Uncle Bob's, etc.)</li><li>1 Tablespoon gluten free vanilla extract</li></ul></span></span></span><span><span><span><br /><span class="Apple-style-span"> Preheat oven to 325 degrees. Line a 9 x 13 baking pan with tin foil and butter generously.</span><br /><br /><span class="Apple-style-span"> Melt the butter and the 4 ounces of chocolate together.</span><br /><span class="Apple-style-span"> Add 2 cups of sugar and mix by hand.</span><br /><span class="Apple-style-span"> Beat the eggs and then add to the mixture.</span><br /><span class="Apple-style-span"> Add the gluten free flour and the vanilla extract and mix until incorporated.</span><br /><br /><span class="Apple-style-span"> Pour into prepared pan and bake for 25 minutes. Remove from oven and cool.</span><br /><br /><span class="Apple-style-span"><b> SALTED CARAMEL TOPPING</b></span></span></span></span><span class="Apple-style-span"><br /><ul><li>1/2 cup heavy cream</li><li>2 cups sugar</li><li>1/2 cup water</li><li>4 ounces of unsalted butter</li><li>2 teaspoons fine sea salt</li><li>2 tablespoons of gelatin</li></ul></span><span><span><span><span class="Apple-style-span"><br />Gently heat cream in saucepan.</span></span></span></span></span><div><span><span><span><br />In a tall pot, place sugar and water. Heat on medium high heat until becomes amber caramel. Do not stir. After about 5 minutes, it will start to turn light brown. Watch it closely now as it will turn amber color very quickly.</span></span></span></div><div><span><span><span><br />Add the warm cream, butter and sea salt. Stir until smooth. Remove from heat and add the gelatin.</span></span></span></div><div><span><span><span><br />Immediately pour over the pan of cooled brownies. Place in the refrigerator to set.</span></span></span></div><div><span><span><span><span class="Apple-style-span"><br />Cut into squares and serve. I like to place mine in muffin baking cups for serving.<br /></span><br /></span></span></span></div></div></div>Cooking Confectionshttp://www.blogger.com/profile/15654729393708864479noreply@blogger.com1tag:blogger.com,1999:blog-381040246847968986.post-38904642699797900102009-08-21T10:21:00.004-04:002009-08-21T10:56:22.019-04:00CHOCOLATE CHIPPERS - GLUTEN FREE STYLE<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_ZJvUcB98qJE/So609fDHodI/AAAAAAAAADY/mpG6jyZoXwU/s1600-h/cookie+on+stand.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_ZJvUcB98qJE/So609fDHodI/AAAAAAAAADY/mpG6jyZoXwU/s320/cookie+on+stand.jpg" alt="" id="BLOGGER_PHOTO_ID_5372430373899182546" border="0" /></a><br /><span style="color: rgb(102, 51, 0);"><span style="font-size:100%;"><span style="font-family:verdana;">As you know, I have being trying my best to re-create "normal" baking recipes to gluten free. Some okay, some thrown in the trash and some almost. Well, this is an almost (tee hee Becca). It is still not perfect, but I am getting there. One of the ingredients is sweet rice flour. To purchase sweet rice flour, I had to make a trip to the Saigon grocery store. What an adventure - I am so glad I went. The products are vast and the prices are way, way less than Whole Foods. After the CEO's rail this week against the proposed Health Care Bill, I doubt if I will ever shop there again. The audacity of him saying that health care is not a right in the USA!!!! Well, I guess you know where I stand.<br />Now on to the goodies.... this recipe was adapted from <a href="http://glutenfreebaking.com/">Elizabeth Barbone's Easy Gluten Free Baking</a> cookbook. I ordered it from Amazon.<br />The display cake stand I bought from <a href="http://whitneysmithpottery.com/">Whitney Smith Pottery</a>.<br /><br /> CHOCOLATE CHIP COOKIES - GLUTEN FREE STYLE<br /><br /></span></span></span><ul><li><span style="color: rgb(102, 51, 0);"><span style="font-size:100%;"><span style="font-family:verdana;">1 1/4 cups of white rice flour</span></span></span></li><li><span style="color: rgb(102, 51, 0);"><span style="font-size:100%;"><span style="font-family:verdana;">1/2 cup sweet rice flour</span></span></span></li><li><span style="color: rgb(102, 51, 0);"><span style="font-size:100%;"><span style="font-family:verdana;">1/4 cup cornstarch</span></span></span></li><li><span style="color: rgb(102, 51, 0);"><span style="font-size:100%;"><span style="font-family:verdana;">1 teaspoon baking soda</span></span></span></li><li><span style="color: rgb(102, 51, 0);"><span style="font-size:100%;"><span style="font-family:verdana;">1/2 teaspoon salt</span></span></span></li><li><span style="color: rgb(102, 51, 0);"><span style="font-size:100%;"><span style="font-family:verdana;">2 sticks butter (softened)</span></span></span></li><li><span style="color: rgb(102, 51, 0);"><span style="font-size:100%;"><span style="font-family:verdana;">1/4 plus 2 tablespoons granulated sugar</span></span></span></li><li><span style="color: rgb(102, 51, 0);"><span style="font-size:100%;"><span style="font-family:verdana;">3/4 cup light brown sugar</span></span></span></li><li><span style="color: rgb(102, 51, 0);"><span style="font-size:100%;"><span style="font-family:verdana;">2 large eggs</span></span></span></li><li><span style="color: rgb(102, 51, 0);"><span style="font-size:100%;"><span style="font-family:verdana;">2 teaspoons vanilla extract</span></span></span></li><li><span style="color: rgb(102, 51, 0);"><span style="font-size:100%;"><span style="font-family:verdana;">1 1/2 cups semi-sweet chocolate chips</span></span></span></li></ul><span style="color: rgb(102, 51, 0);"><span style="font-family:verdana;">Preheat oven to 350 degrees. Line two baking sheets with parchment paper.<br /><br /></span></span><span style="color: rgb(102, 51, 0);"><span style="font-size:100%;"><span style="font-family:verdana;">In a small mixing bowl, combine flours, cornstarch, baking soda and salt.<br />In a large mixing bowl, cream butter and sugars until combined. Add eggs and vanilla. Mix until incorporated. Add flour mixture and beat until a dough forms.<br />Fold in chocolate chips.<br />At this point, you can also fold in 3/4 cup roasted pecan pieces (I did).<br /><br />Drop by tablespoon onto parchment lined baking sheets. Place them about 2 inches apart.<br /><br />Bake for 10-12 minutes or until golden brown.<br /><br />Remove from oven and place on wire rack. Allow to cool for 3 to 5 minutes. Transfer unto wire rack to cool completely.<br /><br />Makes about 3 dozen depending on the size.<br /><br />Enjoy!<br /><br /></span></span></span>Cooking Confectionshttp://www.blogger.com/profile/15654729393708864479noreply@blogger.com2tag:blogger.com,1999:blog-381040246847968986.post-53835790909942464942009-08-12T09:47:00.003-04:002009-08-12T10:18:16.467-04:00GLUTEN-FREE MEYER LEMON BARS<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_ZJvUcB98qJE/SoLO_bVNsQI/AAAAAAAAADQ/38agncKFf1Y/s1600-h/gluten+free+lemon+bars.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_ZJvUcB98qJE/SoLO_bVNsQI/AAAAAAAAADQ/38agncKFf1Y/s320/gluten+free+lemon+bars.jpg" alt="" id="BLOGGER_PHOTO_ID_5369081294842867970" border="0" /></a><br /><span style="font-family:lucida grande;">As you know, I am now gluten-free and working my way through all the challenges of baking... to say the least! Really hasn't been too bad -just need to plan ahead more than ever before.<br />Upon my return from Kanuga, I had waiting for me a box of Meyer lemons from my dear friend, Karen, of Lemon Ladies. So excited!!!! Lemonade to quench the thirst! And talk about good!<br />My other hankering was for some lemon bars. Time to get creative.<br />I think this recipe is just about as close as I can come to the real thing not using wheat flour. Give it a try and let me know what you think.<br /><br /> <span style="font-weight: bold;">GLUTEN-FREE MEYER LEMON BARS</span><br /> <br /><span style="font-weight: bold;">Cookie Base</span><br /></span><ul><li><span style="font-family:lucida grande;">1 cup Pamela's Baking Mix (I bought it at Whole Foods)</span></li><li><span style="font-family:lucida grande;">1/4 cup powdered sugar</span></li><li><span style="font-family:lucida grande;">1 stick salted butter, cold and cut into small pieces</span></li><li><span style="font-family:lucida grande;">2 Tablespoons ice cold water</span></li></ul><span style="font-family:lucida grande;"><br /><span style="font-weight: bold;">Meyer Lemon Topping</span><br /></span><ul><li><span style="font-family:lucida grande;">3 egg yolks</span></li><li><span style="font-family:lucida grande;">3/4 cup granulated sugar</span></li><li><span style="font-family:lucida grande;">2 Tablespoons white rice flour</span></li><li><span style="font-family:lucida grande;">1/4 cup freshly squeezed Meyer lemon juice</span></li></ul><span style="font-family:lucida grande;"><br /><span style="font-weight: bold;">Directions</span>:<br /><br />Preheat oven to 350 degrees. Grease and rice flour an 8 inch baking pan.<br />In a food processor, add flour, powdered sugar and butter. Pulse until butter is thoroughly incorporated. (Dough should look like a coarse meal)<br />Add water. Pulse a few times until a dough forms.<br />Press mixture into the bottom of the prepared pan.<br />Bake crust for 20 to 25 minutes - or until golden brown.<br /><br />Remove pan from oven and place on rack. Leave oven on.<br /><br />In a small bowl, mix the egg yolks, granulated sugar, white rice flour and Meyer lemon juice. Stir until blended.<br /><br />Pour mixture over baked crust.<br /><br />Return to oven. Bake for 15 minutes or until filling is set. This should be firm and not wiggle.<br /><br />Top with sifted powdered sugar.<br /><br />Cool on wire rack.<br /><br />Makes 12 bars.<br /><br /><span style="font-weight: bold;">ENJOY!!!!</span><br /><br /><br /><br /></span>Cooking Confectionshttp://www.blogger.com/profile/15654729393708864479noreply@blogger.com0tag:blogger.com,1999:blog-381040246847968986.post-30271668441554399462009-05-21T20:25:00.002-04:002009-05-21T20:29:10.488-04:00My Absence!!!<span style="font-size:100%;"><span style="color: rgb(102, 51, 51);"><span style="font-family: trebuchet ms;">In all defense, my absence has been due to a million, gazillion reasons. The first and foremost is my own health. After many, many tests and some misdiagnosis, I have found out that I indeed do have Celiac's Disease. What a relief to know what is going on and how to "fix" it. It has been a challenge, but not insurmountable. Adjustments in eating, cooking and thinking - it has worked. I am now working on creating some gluten free recipes and will share them soon. Until then, I am so very thankful for the blogs that deal with gluten free as they have been my savior.<br />Until I post again, happy blogging to my friends.<br /></span></span></span>Cooking Confectionshttp://www.blogger.com/profile/15654729393708864479noreply@blogger.com1tag:blogger.com,1999:blog-381040246847968986.post-39146393106353638842008-11-29T20:14:00.006-05:002011-02-14T12:43:54.795-05:00TURKEY DAY<span class="Apple-style-span"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_ZJvUcB98qJE/STHsgxCQClI/AAAAAAAAACs/0Wi9ifPRPI4/s1600-h/Chip+%26+Turke.jpg"></a><span><span></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_ZJvUcB98qJE/STHssAz78yI/AAAAAAAAAC0/R3AtW19OeBI/s1600-h/STP.jpg"><img style="text-align: left;margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; display: block; cursor: pointer; width: 320px; height: 180px; " src="http://3.bp.blogspot.com/_ZJvUcB98qJE/STHssAz78yI/AAAAAAAAAC0/R3AtW19OeBI/s320/STP.jpg" alt="" id="BLOGGER_PHOTO_ID_5274256879503799074" border="0" /></a><br /><span><span>Our family Thanksgiving is always full - full people, full house, full tummies, full of laughs, full of blessings, and of course - tons of food... you know the drill!</span></span></span><div><span class="Apple-style-span"><span><span><br />This year it was held at my sister-in-law's plantation, Orange Grove. Thursday was just a glorious day and got even better when lots of family arrived - some 40 people. In they came with main dishes, casseroles, sweet potato dishes, salads, collard greens, cranberry sauces, Virginia ham, two kinds of turkeys producing a feast for all!</span></span></span></div><div><span class="Apple-style-span"><span><span><br />The main event was the frying of the turkey... all done by the able and talented turkey fryer - Chip Walker. He performed his task without a hitch and produced the most splendid, best tasting, non-dry fried turkey ever. Many thanks Chip ('cause we ALL remember what happened last year)!</span></span></span></div><div><span class="Apple-style-span"><span><span><br />My contribution to the feast was two desserts. The first one was a Coconut Cake that I will post about later. The other was Sticky Toffee Pudding - an English dessert that I make every year for the masses.<br /><br /> <span style="font-weight: bold;"> STICKY TOFFEE PUDDING</span><br /><br />Preheat oven to 350 degrees<br />Butter a 13 x 9 pan (metal, not glass)<br /><br /><ul><li>1 stick softened butter</li><li>2 cups sugar</li><li>4 eggs</li><li>2 teaspoons vanilla</li><li>2 cups boiling water</li><li>16 ozs. chopped and pitted dates</li><li>2 teaspoons baking soda</li><li>2 and 1/4 cups all purpose flour</li><li>1 teaspoon baking powder (non-aluminum)</li></ul></span></span></span></div><div><span class="Apple-style-span"><br /></span><span><span>Cream butter and sugar until well mixed. Add 4 eggs and 2 teaspoons of vanilla. Mix well.</span></span></div><div><span><span><br />In a food processor, pulse the 2 cups of boiling water and the 16 ozs. of dates until well mixed. Add 2 teaspoons of baking soda, 2 and 1/4 cups all purpose flour, and 1 teaspoon baking powder. Pulse until well incorporated. Add this mixture to the butter mixture and mix well.</span></span></div><div><span><span><br />Pour into prepared baking pan and bake 35-40 minutes or until top springs back.<br /><br /><b>SAUCE</b></span></span></div><div><span><span><br /><ul><li>3 cups whipping cream</li><li>12 tablespoons butter</li><li>1 cup dark brown sugar</li></ul></span></span><span><span><br />Place all the above in a saucepan and bring to a slow boil. Cook about 5-8 minutes or until slightly thickened.<br /><br />Cut the cake into squares, top with warm sauce. Then, top with slightly sweetened whipped cream.<br /><br />This is some kind of goodness!<br /></span></span><span style="color: rgb(102, 51, 0);"><span style="font-family:trebuchet ms;"><br /></span></span></div>Cooking Confectionshttp://www.blogger.com/profile/15654729393708864479noreply@blogger.com1tag:blogger.com,1999:blog-381040246847968986.post-31054940720989168062008-11-23T17:05:00.005-05:002011-02-14T12:45:00.280-05:00SOUTHERN FRIED PECANS<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_ZJvUcB98qJE/SSqtfgP13AI/AAAAAAAAACk/BtesKWvigjY/s1600-h/Fried+Pecans.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_ZJvUcB98qJE/SSqtfgP13AI/AAAAAAAAACk/BtesKWvigjY/s320/Fried+Pecans.jpg" alt="" id="BLOGGER_PHOTO_ID_5272217070534515714" border="0" /></a><br /><span style="color: rgb(102, 51, 0);"><span style="font-family:trebuchet ms;">They (by the way, who is "they") say, Sunday is a day of rest. But not today, our church had it's Pre-Thanksgiving Bake Sale and yes, I made Derby Pies and then worked at the sale. All the money raised is being sent to our partner church in Haiti to feed the hungry and destitute after this devastating Hurricane season they have experienced. We are all so blessed every day that we have a roof over our heads, readily available food (most of us will never know starvation) and for the most part - good health. I am feeling very thankful!<br /><br />After working the sale, I spent the afternoon in a friend's commercial kitchen producing 42 pounds of Southern Fried Pecans. What would have taken me 4 - 5 hours at home, took about 1 hour from start to finish. Many, many thanks Tony.<br /><br />As for the recipe for the pecans, I have not decided yet whether to market them or not so until then, I will not post the recipe. Sorry...<br /><br />They are Divine!<br /><br />Until then, <span style="font-weight: bold;">Happy Thanksgiving</span>.<br /></span></span>Cooking Confectionshttp://www.blogger.com/profile/15654729393708864479noreply@blogger.com0tag:blogger.com,1999:blog-381040246847968986.post-52664846542147455512008-11-21T14:01:00.004-05:002008-11-21T14:36:36.247-05:00GRANNY'S SANDS<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_ZJvUcB98qJE/SScNQStrj8I/AAAAAAAAACc/YF9TsQWra8M/s1600-h/Granny%27s+Sands.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_ZJvUcB98qJE/SScNQStrj8I/AAAAAAAAACc/YF9TsQWra8M/s320/Granny%27s+Sands.jpg" alt="" id="BLOGGER_PHOTO_ID_5271196462412959682" border="0" /></a><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(102, 51, 0);"> For a short of period of my life, I lived with my grandmother, Granny. She was a big influence in my life, especially in her love of food. She was an amazing cook. Every year at Christmas, she made the most <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">unbelievable</span> fudge and sands (now called Mexican Wedding Cookies).<br /> I have yet to find or duplicate the recipe for the fudge, but I did find the recipe for the sands. <br /> </span> <span style="color: rgb(102, 51, 0);"> When I first made them, I miscalculated the amount of butter and had to add a stick of melted butter at the end to make the dough come together. A disaster that turned out to be the better way to make these cookies. I have tried them with the proper amount of butter as the recipe indicates and the way that I initially made them. I also have added the rice flour to the recipe. Anytime I want a cookie that is a bit crispy, I add rice flour.<br /> As it turns out, the disaster way is the best method. I am sharing with you the best method recipe. </span> <span style="color: rgb(102, 51, 0);"> <span style="font-weight: bold;"><br /><br /> GRANNY'S SANDS</span></span> </span><ul><li><span style="font-family:trebuchet ms;"><span style="color: rgb(102, 51, 0);">1 stick soft butter</span></span></li><li><span style="font-family:trebuchet ms;"><span style="color: rgb(102, 51, 0);">1 stick of melted butter</span></span></li><li><span style="font-family:trebuchet ms;"><span style="color: rgb(102, 51, 0);">8 Tablespoons of sugar</span></span></li><li><span style="font-family:trebuchet ms;"><span style="color: rgb(102, 51, 0);">2 Cups All Purpose Flour</span></span></li><li><span style="font-family:trebuchet ms;"><span style="color: rgb(102, 51, 0);">1 Tablespoon of Rice Flour</span></span></li><li><span style="font-family:trebuchet ms;"><span style="color: rgb(102, 51, 0);">2 Cups Chopped Pecans</span></span></li><li><span style="font-family:trebuchet ms;"><span style="color: rgb(102, 51, 0);">1 1/2 Tablespoon Vanilla Extract</span></span></li></ul><span style="font-family:trebuchet ms;"> <span style="color: rgb(102, 51, 0);">Preheat oven to 300 degrees.<br /><br /></span> <span style="color: rgb(102, 51, 0);">Place softened butter and 8 Tablespoons sugar in the bowl of mixer. Beat together until incorporated. Add flours nuts and vanilla. Beat at slow speed until this comes together. Add 1 stick of melted butter. Mix just until incorporated.</span> <span style="color: rgb(102, 51, 0);">Roll into small balls and place on baking sheet that has been lined with parchment paper.</span> <span style="color: rgb(102, 51, 0);"><br /><br />Bake 25 - 30 minutes or just until they start to brown. Rotate sheets half way through baking process.</span> <span style="color: rgb(102, 51, 0);">Remove from oven and immediately sift xxx sugar over the top.<br /><br />Makes about 6 dozen. </span> <span style="color: rgb(102, 51, 0);">Store in airtight tin.</span><br /></span>Cooking Confectionshttp://www.blogger.com/profile/15654729393708864479noreply@blogger.com0tag:blogger.com,1999:blog-381040246847968986.post-55000459953478828792008-11-20T18:12:00.004-05:002008-11-20T18:20:44.999-05:00WHERE HAVE I BEEN?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_ZJvUcB98qJE/SSXwA2R1p7I/AAAAAAAAACU/oAzM7ko5PCU/s1600-h/Miss+M.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 180px;" src="http://4.bp.blogspot.com/_ZJvUcB98qJE/SSXwA2R1p7I/AAAAAAAAACU/oAzM7ko5PCU/s320/Miss+M.jpg" alt="" id="BLOGGER_PHOTO_ID_5270882836268033970" border="0" /></a><br /><span style="color: rgb(102, 51, 51);"><span style="font-family:trebuchet ms;">Well, it has been a long time - maybe September since I posted. BUT, I have a really good excuse - I have been in London for the birth of grandbaby #9 - a girl named Marguerite Louisa Letton Mackinnon, born 10/17 - a beauty as evidenced by the picture.<br />I will soon be posting pictures of my latest cooking adventure (venture). With the help of my really good friend, Tony Page, I will use his commercial kitchen this weekend for production of Southern Fried Pecans.<br />Then getting ready for the Holiday season, I will post my famous Grannie's Sands.. you will not be disappointed!<br />Until then, Bon Appetit!<br /></span></span>Cooking Confectionshttp://www.blogger.com/profile/15654729393708864479noreply@blogger.com1tag:blogger.com,1999:blog-381040246847968986.post-17157127365726913242008-09-18T11:00:00.004-04:002008-09-18T11:31:00.988-04:00THE Perfect Pound Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_ZJvUcB98qJE/SNJz3GojcnI/AAAAAAAAACE/BfKsksEmHDw/s1600-h/Cake+in+Pan.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_ZJvUcB98qJE/SNJz3GojcnI/AAAAAAAAACE/BfKsksEmHDw/s320/Cake+in+Pan.JPG" alt="" id="BLOGGER_PHOTO_ID_5247383906350756466" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_ZJvUcB98qJE/SNJz3oh6qcI/AAAAAAAAACM/h3POQjCWDcE/s1600-h/finished+product.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_ZJvUcB98qJE/SNJz3oh6qcI/AAAAAAAAACM/h3POQjCWDcE/s320/finished+product.JPG" alt="" id="BLOGGER_PHOTO_ID_5247383915449723330" border="0" /></a><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(102, 51, 0);">There is just that tiny hint of Fall in the air. Tiptoeing outside at 5:30 to get the paper, I could feel it, smell it! Where is the blanket of humidity that we experience here in the South? I hope it is gone for good... but I doubt it. In the meantime, I will enjoy any day where the humidity is lower than 50%. That is a good thing.<br />Now on to THE Perfect Pound Cake - this recipe is thanks to my step-son, Thomas, a great guy and good cook. He always makes this for family occasions and was sweet enough to share it with me. Now you can enjoy this family favorite.<br />With Pound Cake, the methodology is the most important part. Do not ever, ever over beat it once the dry ingredients have been added. That is the secret to THE Perfect Pound Cake.<br /><br /> THE PERFECT POUND CAKE <br /><br /></span></span><ul><li><span style="font-family:trebuchet ms;"><span style="color: rgb(102, 51, 0);">3 Cups Sugar</span></span></li><li><span style="font-family:trebuchet ms;"><span style="color: rgb(102, 51, 0);">2 Sticks of Real Butter (at room temperature)</span></span></li><li><span style="font-family:trebuchet ms;"><span style="color: rgb(102, 51, 0);">6 Large Eggs (at room temperature)</span></span></li><li><span style="font-family:trebuchet ms;"><span style="color: rgb(102, 51, 0);">1 Tablespoon Vanilla Extract (or 1 Tbs. Almond Extract)</span></span></li><li><span style="font-family:trebuchet ms;"><span style="color: rgb(102, 51, 0);">3 Cups All Purpose Flour (measured before sifting)</span></span></li><li><span style="font-family:trebuchet ms;"><span style="color: rgb(102, 51, 0);">1 Teaspoon Salt</span></span></li><li><span style="font-family:trebuchet ms;"><span style="color: rgb(102, 51, 0);">1/2 Teaspoon Baking Soda</span></span></li><li><span style="font-family:trebuchet ms;"><span style="color: rgb(102, 51, 0);">8 Ounces of Sour Cream</span></span></li></ul><span style="font-family:trebuchet ms;"><span style="color: rgb(102, 51, 0);"><br />Prepare 10 cup pound cake pan or bundt pan. Butter liberally and dust with flour.<br />Pre-heat oven to 325 degrees.<br /><br />Place butter and sugar in large mixing bowl. Beat until well mixed.<br />Add eggs one at a time. Beat well after each egg.<br />Add the extract. Beat will to incorporate.<br />Sift the dry ingredients on to a sheet of wax paper.<br />Slowly add 1/4 dry ingredients. Turn mixer to slow speed and mix just until incorporated.<br />Add 1/2 cup of sour cream. Slowly mix until incorporated.<br />Add 1/2 of remaining dry ingredients. Slowly mix just until incorporated.<br />Add remaining sour cream and repeat as above.<br />Add the last of the dry ingredients and repeat as above.<br />Remember, this is critical. Just mix until incorporated.<br />Pour batter into prepared pan and place in oven.<br />Bake at 325 degrees for 15 minutes.<br />Turn oven down to 300 degrees and bake for 60 -65 minutes. (In my oven, I bake for exactly 63 minutes).<br />During the initial cooking process, do not open oven.<br />To test for doneness, just cake tester. If it comes out with crumbs, it is done.<br />Remove from oven and place on wire rack for 10 minutes.<br />After 10 minutes, remove from pan.<br /><br /> <br /></span></span>Cooking Confectionshttp://www.blogger.com/profile/15654729393708864479noreply@blogger.com2tag:blogger.com,1999:blog-381040246847968986.post-25944991232600913532008-09-13T09:26:00.006-04:002008-09-13T11:05:37.558-04:00CHURCH BAKE SALE AND DERBY PIES<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_ZJvUcB98qJE/SMvEO_ZU2xI/AAAAAAAAABY/mnADkablTiA/s1600-h/Derby+Pie+done.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_ZJvUcB98qJE/SMvEO_ZU2xI/AAAAAAAAABY/mnADkablTiA/s320/Derby+Pie+done.jpg" alt="" id="BLOGGER_PHOTO_ID_5245501952817945362" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_ZJvUcB98qJE/SMvECEs91dI/AAAAAAAAABQ/zWoCiYCKH1c/s1600-h/Derby+Pie+Oven.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://3.bp.blogspot.com/_ZJvUcB98qJE/SMvECEs91dI/AAAAAAAAABQ/zWoCiYCKH1c/s320/Derby+Pie+Oven.jpg" alt="" id="BLOGGER_PHOTO_ID_5245501730904200658" border="0" /></a><br /><span style="color: rgb(102, 51, 0);"><span style="font-family:trebuchet ms;"><br />September 14th is the day of our <a href="http://www.holycross.net/">church</a> Bake Sale to benefit Rancho Maranatha Mission in Mexico. My wonderful friends, Kirsten and Kari, who are the brainchildren of Cooks for Christ is hosting the Bake Sale. Did someone say Bake Sale - wow! I must make some Derby Pies. They are always big sellers. So folks, below is the recipe which is always a favorite with friends and family. Whenever I make them, I make two and put one in the freezer for those times when you need a pie quickly. If you freeze one, take it out about an hour or so before you need it and thaw. Right before serving, put it in the oven on 350 degrees for about 10 minutes to heat.<br /><br /> <span style="font-weight: bold;">DERBY PIE</span><br /><br /></span></span><ul><li><span style="color: rgb(102, 51, 0);"><span style="font-family:trebuchet ms;"> 2 large eggs, beaten</span></span></li><li><span style="color: rgb(102, 51, 0);"><span style="font-family:trebuchet ms;"> 1/2 cup plus 2 tablespoons all purpose flour</span></span></li><li><span style="color: rgb(102, 51, 0);"><span style="font-family:trebuchet ms;"> 1/2 teaspoon salt</span></span></li><li><span style="color: rgb(102, 51, 0);"><span style="font-family:trebuchet ms;"> 1 cup sugar</span></span></li><li><span style="color: rgb(102, 51, 0);"><span style="font-family:trebuchet ms;"> 1 stick butter (no substitute) melted and cooled</span></span></li><li><span style="color: rgb(102, 51, 0);"><span style="font-family:trebuchet ms;"> 1 cup chocolate chips</span></span></li><li><span style="color: rgb(102, 51, 0);"><span style="font-family:trebuchet ms;"> 3/4 cup chopped pecans</span></span></li><li><span style="color: rgb(102, 51, 0);"><span style="font-family:trebuchet ms;"> 1 1/2 teaspoons vanilla</span></span></li><li><span style="color: rgb(102, 51, 0);"><span style="font-family:trebuchet ms;"> 1 tablespoon bourbon (or use extra vanilla)</span></span></li><li><span style="color: rgb(102, 51, 0);"><span style="font-family:trebuchet ms;"> 1 unbaked 9-inch pie shell (I use Mrs. Smith's deep dish pie shells)</span></span></li></ul> <span style="color: rgb(102, 51, 0);"><span style="font-family:trebuchet ms;">In a small bowl, melt the butter in microwave. In a medium size bowl, beat the eggs; combine them with the flour, salt and sugar. Mix well. Add butter, chocolate chips, pecans, vanilla and/or bourbon (if using). Stir thoroughly until well blended. Pour into pie shell and bake in a 325 degree oven for 45 to 50 minutes. Serve warm with vanilla ice cream on each serving.</span></span><br /><br /><span style="color: rgb(102, 51, 0);"><span style="font-family: trebuchet ms;">PS If I could only take photos like my daughter, <a href="http://www.lovethatbox.com/">Claire</a>, I would be in good shape here.</span></span><br /><br /><br /><span style="color: rgb(102, 51, 0);"><span style="font-family:trebuchet ms;"><br /><br /><br /><br /></span></span>Cooking Confectionshttp://www.blogger.com/profile/15654729393708864479noreply@blogger.com2tag:blogger.com,1999:blog-381040246847968986.post-78689202035551773742008-08-29T11:34:00.004-04:002008-08-31T17:54:12.762-04:00BARACK, BOATING AND BROWNIES<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_ZJvUcB98qJE/SLsS2jvWsHI/AAAAAAAAABI/J4XcNWfaVQ4/s1600-h/Brownies+in+Box.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_ZJvUcB98qJE/SLsS2jvWsHI/AAAAAAAAABI/J4XcNWfaVQ4/s320/Brownies+in+Box.jpg" alt="" id="BLOGGER_PHOTO_ID_5240803319891800178" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_ZJvUcB98qJE/SLsSrAkDAZI/AAAAAAAAABA/hSJbgVW6MxA/s1600-h/Mousse+Brownie.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_ZJvUcB98qJE/SLsSrAkDAZI/AAAAAAAAABA/hSJbgVW6MxA/s320/Mousse+Brownie.jpg" alt="" id="BLOGGER_PHOTO_ID_5240803121470570898" border="0" /></a><br /><span style="color: rgb(102, 51, 0);font-family:trebuchet ms;" >Wow! What a night! Barack has been my main man since the Democratic Convention in 2004 and last night, he proved he IS presidential. Barack and Biden are the ticket to take this great country of ours forward.<br /><br />As for the boating, some dear friends of ours have a boat (no, dah!) and have included us in a day sail tomorrow. We are so looking forward to going and being on the waterway... nothing prettier than the Intracoastal Waterway in Charleston - a sense of freedom and beauty!<br /><br />Oh and the brownies... I asked what could I bring and they wanted the Ultimate Chocolate Chip Cookies and Chocolate Mousse Brownies. Of course, I am happy to oblige. The recipe follows below.<br /><br /> CHOCOLATE MOUSSE BROWNIES<br /><br /></span><ul style="color: rgb(102, 51, 0);"><li><span style="font-family:trebuchet ms;">1 Stick Butter</span></li><li><span style="font-family:trebuchet ms;">12 ounces semisweet chocolate chips</span></li><li><span style="font-family:trebuchet ms;">1 2/3 cups of sugar</span></li><li><span style="font-family:trebuchet ms;">1 1/4 cups of all-purpose flour</span></li><li><span style="font-family:trebuchet ms;">1/2 teaspoon baking powder</span></li><li><span style="font-family:trebuchet ms;">1/2 teaspoon of salt</span></li><li><span style="font-family:trebuchet ms;">3 eggs</span></li><li><span style="font-family:trebuchet ms;">1 cup chopped nuts (if desired)</span></li></ul><span style="color: rgb(102, 51, 0);font-family:trebuchet ms;" > MOUSSE TOPPING </span><br /><ul style="color: rgb(102, 51, 0);"><li><span style="font-family:trebuchet ms;">3/4 cup whipping cream</span></li><li><span style="font-family:trebuchet ms;">6 ounces of semisweet chocolate chips</span></li><li><span style="font-family:trebuchet ms;">3 eggs</span></li><li><span style="font-family:trebuchet ms;">1/3 cup sugar</span></li><li><span style="font-family:trebuchet ms;">1/8 teaspoon salt</span></li></ul><span style="font-family:trebuchet ms;"><span style="color: rgb(102, 51, 0);">Preheat oven to 350 degrees. In a 13 x 9 inch metal pan, place a sheet of tin foil. Grease and flour the foil. Set aside.</span><br /><span style="color: rgb(102, 51, 0);">Heat butter and chocolate chips in a 3 quart mixing bowl. I do this in microwave. Stir until blended. (Cool slightly) Stir in remaining ingredients and mix well. Do not over mix.</span><br /><span style="color: rgb(102, 51, 0);">Pour into prepared pan.</span><br /><br /><span style="color: rgb(102, 51, 0);">Prepare mousse topping. Heat cream and chocolate chips in microwave and stir until slightly cool. Beat in remaining ingredients until foamy.</span><br /><br /><span style="color: rgb(102, 51, 0);">Pour mousse topping over brownie batter. Bake 45 minutes; cool 2 hours before cutting.</span><br /><span style="color: rgb(102, 51, 0);">Cut into 2 inch squares.<br /><br /></span><br /><span style="color: rgb(102, 51, 0);">Have a Safe and Happy Labor Day Weekend - let us all pause to remember why we are celebrating this holiday here in the USA.</span><br /></span>Cooking Confectionshttp://www.blogger.com/profile/15654729393708864479noreply@blogger.com2tag:blogger.com,1999:blog-381040246847968986.post-4781122100470451322008-08-25T09:51:00.004-04:002008-08-25T10:12:16.520-04:00Buttermilk Chocolate Cake and Good Friends<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_ZJvUcB98qJE/SLK6Dnj0C4I/AAAAAAAAAA4/2FNbidcNTcY/s1600-h/Chocolate+Cake.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_ZJvUcB98qJE/SLK6Dnj0C4I/AAAAAAAAAA4/2FNbidcNTcY/s320/Chocolate+Cake.jpg" alt="" id="BLOGGER_PHOTO_ID_5238453887906876290" border="0" /></a><br /><span style="font-family:trebuchet ms;"> <span style="color: rgb(102, 51, 0);">Many, many years ago, I belonged to a cooking group - about 15 ladies of all cooking talent levels. We met every month or so and "taught" each other how to cook. More than cooking, it was a lot of laughs, a lot of conversation and a lot of growing up together. One of the members was my sister-in-law, Louisa, who shared this tried and true recipe for Buttermilk Chocolate Cake. It has become a favorite of our dear friend JC and on the occasion of his leaving for Brazil for a month he requested that I make it for him and other good friends who came for supper last night. So I did and am now sharing with you! (This was the last piece so I hid it for the photo). </span><br /><br /><span style="color: rgb(102, 51, 0);"> BUTTERMILK CHOCOLATE CAKE</span><br /></span><ul style="color: rgb(102, 51, 0);"><li><span style="font-family:trebuchet ms;">2 Sticks of Butter</span></li><li><span style="font-family:trebuchet ms;">1 Cup of Water</span></li><li><span style="font-family:trebuchet ms;">1 Teaspoon of Vanilla Extract</span></li><li><span style="font-family:trebuchet ms;">2 Cups All Purpose Flour</span></li><li><span style="font-family:trebuchet ms;">2 Cups Sugar</span></li><li><span style="font-family:trebuchet ms;">3 1/2 Tablespoons of Cocoa Powder</span></li><li><span style="font-family:trebuchet ms;">1/2 Teaspoon Salt</span></li><li><span style="font-family:trebuchet ms;">1/2 Cup Buttermilk</span></li><li><span style="font-family:trebuchet ms;">2 Eggs Beaten</span></li><li><span style="font-family:trebuchet ms;">1 Teaspoon Baking Soda</span></li></ul><span style="color: rgb(102, 51, 0);font-family:trebuchet ms;" ><br />Preheat oven to 350 degrees.<br />Grease and flour a 13 x 9 inch metal baking pan.<br />Heat butter and water in microwave until butter is completely melted.<br />In the bowl of a stand-up mixer, combine sugar, flour, cocoa powder and salt.<br />Pour the butter/water mixture over and mix well.<br />Combine the eggs, buttermilk, vanilla and baking soda. Mix well with a fork or whisk.<br />Pour over the mixture in the mixing bowl and mix until well blended. Medium speed is fine.<br />Pour into prepared pan and bake 35 minutes at 350 degrees. Will be done when top springs back. Do not overcook.<br /><br /> BUTTERMILK CHOCOLATE ICING<br /><br />While the cake is baking, make the icing.<br /></span><ul style="color: rgb(102, 51, 0);"><li><span style="font-family:trebuchet ms;">1 stick melted butter</span></li><li><span style="font-family:trebuchet ms;">3 1/2 Tablespoons of cocoa powder</span></li><li><span style="font-family:trebuchet ms;">1 Box 10X Sugar</span></li><li><span style="font-family:trebuchet ms;">1 Teaspoon Vanilla Extract</span></li><li><span style="font-family:trebuchet ms;">1/3 Cup Buttermilk</span></li></ul><span style="font-family:trebuchet ms;"><br /><span style="color: rgb(102, 51, 0);">Beat in stand up mixer until well combined.</span><br /><br /><span style="color: rgb(102, 51, 0);">When cake is done, remove from oven and immediately spread frosting on top.</span><br /><br /><span style="color: rgb(102, 51, 0);">Serve with vanilla ice cream or whipping cream.</span><br /><br /><br /><br /><br /></span>Cooking Confectionshttp://www.blogger.com/profile/15654729393708864479noreply@blogger.com1tag:blogger.com,1999:blog-381040246847968986.post-56281419521713084622008-08-21T10:39:00.002-04:002008-08-22T11:03:57.072-04:00ULTIMATE CHOCOLATE CHIP COOKIES<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_ZJvUcB98qJE/SK7UGaoKKfI/AAAAAAAAAAw/7Zy_z_WdDJA/s1600-h/COOKIE.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_ZJvUcB98qJE/SK7UGaoKKfI/AAAAAAAAAAw/7Zy_z_WdDJA/s320/COOKIE.jpg" alt="" id="BLOGGER_PHOTO_ID_5237356623370529266" border="0" /></a><br /><span style="font-family:lucida grande;">Today is the first day of my posting for this blog. Wish me luck!<br />I have a dear friend in the hospital and I know these will cheer him up.<br /><br />This recipe is my very own for the <span style="font-weight: bold;">Ultimate Chocolate Chip Cookie</span> - truly crispy.<br /><br /><br />Pre-heat oven to 385 degrees<br /></span><ul><li><span style="font-family:lucida grande;">2 Sticks of Real Butter - Softened</span></li><li><span style="font-family:lucida grande;">1 Cup Granulated Sugar</span></li><li><span style="font-family:lucida grande;">3/4 Cup Light Brown Sugar</span></li><li><span style="font-family:lucida grande;">2 Eggs - at room temp.</span></li><li><span style="font-family:lucida grande;">1 teaspoon pure vanilla extract</span></li><li><span style="font-family:lucida grande;">2 Cups All Purpose Flour</span></li><li><span style="font-family:lucida grande;">1/4 Cup White Rice Flour</span></li><li><span style="font-family:lucida grande;">1 Teaspoon Baking Soda</span></li><li><span style="font-family:lucida grande;">1 Teaspoon Salt</span></li><li><span style="font-family:lucida grande;">2 Cups Semi-Sweet Chocolate Chips</span></li><li><span style="font-family:lucida grande;">1 Cup Toasted Pecans (if desired)</span></li></ul><span style="font-family:lucida grande;"><br />Mix butter and sugars together until well blended. Add eggs and vanilla. Beat together.<br />In a separate vessel, mix flours, baking soda and salt. Add to butter/sugar mixture.<br />Add chocolate chips and pecans - just mix in until incorporated.<br /><br />Place in oven and immediately turn the heat down to 350 degrees and bake for 10-12 mins. Half way through the baking process - rap the sheets on the counter to remove any air. Will be done when they are slightly brown on the top.<br /><br />Remove from oven and cool on wire racks and WOW!!!<br /><br /><br /></span>Cooking Confectionshttp://www.blogger.com/profile/15654729393708864479noreply@blogger.com4tag:blogger.com,1999:blog-381040246847968986.post-59199620639771870122008-07-31T17:53:00.000-04:002008-07-31T17:54:53.649-04:00COMING SOON<span style="font-family: trebuchet ms;">STAY TUNED! This exciting new blog will start up soon with lots of confections!<br /></span>Cooking Confectionshttp://www.blogger.com/profile/15654729393708864479noreply@blogger.com0