Category Archives: DESSERT RECIPES

GOOEY LEMON BUTTER CAKE

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Now I know, there are those few (not mentioning any names here Paul) who love the flavor of lemon, but not in a dessert. But for many people, myself included, any type of lemon dessert is just about as good as it gets. I adore lemon meringue pie, lemon cookies (see Glazed Italian Lemon Cookies on this blog) and of course – lemon gelato. So for our last JazzVox pre-concert meal, I decided to give in to my lemon cravings and prepare a very unusual sweet for my guests. 

Now I had baked gooey butter cakes before, so I knew that they were not only delicious, but different. So with lemon in mind, I went on line and found this marvelous recipe for a lemon gooey butter cake on the “go bold with butter” site.  So last weekend I made a double batch of this cake for our JazzVox guests.

All thoughts of lemon gelato and even lemon meringue pie disappeared after my first bite. The crust was crisp and slightly chewy, and the filling super gooey, lemony, and heavenly.   

Now something you should know. Gooey butter cakes are about as much like a standard cake as tap water is to vodka! A regular cake (let’s take a homemade white cake as an example) usually has a rich, moist, fine crumb (the individual particles of cake), and a “melt in your mouth” sensation when you eat it. This cake is much more like a lemon bar on steroids! But since this dessert is classified as a “cake”, who am I to rock the apple cart and call it anything but its given name?!?!

Ease of preparation and availability of ingredients are also aspects of this recipe which make it a pleasure to prepare and serve to your family and friends.

So next time you want to build a unique dessert that absolutely everyone will love (except Paul, of course), bake this butter cake. As I always say – vive la différence. And never more so than with this “cake” which is really more of a bar/pudding with crust/whatever!! Enjoy

  • 2 c. cake flour
  • 1½ c. granulated sugar
  • 2 tsp. baking powder
  • ¼ tsp. kosher salt
  • 1 small egg, room temperature
  • ½ c. (1 stick) unsalted butter, melted
  • 2 T. whole milk
  • 8 oz. cream cheese, room temperature
  • 3 large eggs, room temperature
  • ½ tsp. vanilla extract
  • 2 tsp. lemon zest
  • 4 T. fresh lemon juice
  • 3¾ c. powdered sugar, plus extra for sprinkling
  • ½ c. (1 stick) unsalted butter, melted

Blend the cake flour, sugar, baking powder, and kosher salt together with an electric mixer. Add the small egg, ½ cup melted butter, and milk. Beat on low speed for 2 minutes. After 2 minutes, scrape down the bowl with a rubber spatula. The batter should come together into a loose ball. Pat the batter evenly into the bottom of an ungreased 9×13 pan. (Use glass if possible.) Set the pan aside.

Using the same mixing bowl, beat the cream cheese until smooth. Add the 3 large eggs, and beat until smooth. Pour in vanilla extract, lemon zest, and lemon juice, beating until combined. Add the powdered sugar and beat well. Finally, slowly add the last ½ cup of melted butter, mixing well to combine.

Pour the batter on top of the bottom layer and spread evenly over the entire crust.

Bake in a pre-heated 325 degree oven (glass) or 350 degree (metal) for 50-60 minutes, or just until set. Do not over-bake. The outer edges of the cake should be brown, but the center should still jiggle when the pan is shaken.

Remove from oven and place on a wire rack to cool before cutting into serving sized pieces. Before serving, lightly sprinkle powdered sugar on each piece. (To sprinkle, place powdered sugar in a fine mesh wire strainer. Then gently shake the strainer until desired amount is achieved.)

Please note: This cake can be made a day or two ahead. The crust stays crisp and the filling does not get watery even after 2 or 3 days. Perfect.

My “muse” Miles –  sleeping on the job! Again!

 

DRIED CRANBERRY, PISTACHIO, AND WHITE CHOCOLATE BISCOTTI

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Biscotti is one type of cookie I always try to send my kids in their Christmas goodie package. They all drink coffee and/or tea, and there is nothing better on a busy holiday morning than a sweet and crunchy biscotti to help set the holiday spirit. So when I read this recipe from Giada De Laurentiis which contained dried cranberries (red) and pistachios (green), it seemed too fortuitous to ignore.

So I baked up a couple batches, decorated them in honor of the season, and sent them off to the kids via the capable hands of UPS.

Now something you should know about biscotti. THEY ARE STINKIN’ EASY TO MAKE! And why they are so expensive in bakeries or off the grocery store shelf is way beyond my understanding. I mean really! Just because they look impressive should not give providers the right to charge so darn much. And because I like to stand behind some of the outlandish statements I make on this blog, I went on line and found an example of what I’m talking about. From Etsy, 1 dozen traditional Italian Almond Biscotti – $20.00. Shipping – $13.75. I assume you can do the math on this, but in case your calculator is at the repair shop, that’s $2.82 each! You can practically prepare an entire batch of 36-40 biscotti for about double the amount of 1 of these purchased babies. And yes I know, someone had to buy the ingredients, pay for the facility, heat, electricity, labor etc. etc. But $13.75 for shipping? How heavy are these little darlings anyway? That would be my first question! All together, in my opinion, way too much money to spend on a simple to prepare cookie. 

Anyway, I’ll get off my high horse and get back to this recipe. (Steam is still coming out of my ears, but I shall contain myself for your sake.) Like I said before, biscotti are really very easy to make. And this recipe is no exception. It is just delicious and perfect for the Christmas holidays.

So give this wonderful biscotti recipe a try. You can find my other biscotti recipes under Biscotti – 6 Ways From Sunday also on this site. Cheers

  • 2 c. all-purpose flour
  • 1½ tsp. baking powder
  • ¼ tsp. salt
  • ¾ c. sugar
  • ½ c. (1 stick) unsalted butter, room temperature
  • 1 tsp. grated lemon zest   
  • 2 lg. eggs, room temperature
  • ¾ c. pistachios, toasted and coarsely chopped
  • 2/3 c. dried cranberries
  • 6-oz. good-quality white chocolate, chopped
  • ¼ tsp. vegetable oil
  • red and green sugar crystals, for garnish (if making for Christmas)

Whisk together the flour, baking powder, and salt in a medium bowl to blend. Set aside. Using an electric mixer, beat the sugar, butter, and lemon zest until light and fluffy. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and dried cranberries.

Form the dough into a 13-inch long, 3-inch wide log on a parchment paper lined baking sheet. Bake in a pre-heated 350 degree oven until light golden, about 30 minutes. Cool for 30 minutes.

Place the log on a cutting board. Using a sharp serrated knife, cut the log on a diagonal into ¾-inch thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until pale golden, about 15 minutes. Remove from oven and place on a rack and cool completely. Don’t clean the cookie sheet.

Melt the white chocolate slowly in a microwave oven. Stir in the oil. Place cooled biscotti back on the baking sheet close together so they are touching. Lightly drizzle the melted chocolate on each biscotti in a zig-zag pattern. Sprinkle with the sugar crystals if preparing the biscotti for Christmas. Otherwise just leave plain. Leave on the cooling racks until the white chocolate is set. (This takes a while.) Or refrigerate until the chocolate is firm, about 50 minutes.

The biscotti can be made ahead and stored in an airtight container, or wrapped in foil and frozen in re-sealable plastic bags.

 

 

CHINESE ALMOND COOKIES

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When planning the menu for a dinner party featuring Chinese food, I was stumped when it came to the dessert portion of the meal. I could make my own fortune cookies, but then I would have to come up with clever fortunes to go in the cookies. Then there’s the ever present problem of how you get paper fortunes baked into the cookies without starting a fire in an open flame (propane) oven? Too much thought and skill involved. So I dropped that idea. And from my days working in the International District I remembered seeing egg tarts and a type of gelatinous almond concoction being delivered to other people’s tables. The gelatinous dish (Almond Float) especially looked just too scary for me. (I have an irrational dislike for all thing “Jello”, so of course I haven’t tried this Chinese delicacy. It must be delicious because I have witnessed people swooning over it, but like I said – gelatinous substances – eww!)

So I did what I always do when faced with a possible cuisine related disaster; I searched the web for inspiration. And what I found were several recipes for Chinese almond cookies. Perfect. Of course, I had to design the cookies to meet my specifications. I didn’t want to include an egg, which seemed to be in every recipe. I wanted a cookie closer to the flavor and crunch of shortbread. But I wanted to use granulated sugar rather than powdered sugar. I wanted a Chinese cookie, not a Scotch shortbread.

So the result was this cookie which incorporates the granulated sugar taste of a traditional Chinese almond cookie, but possesses the crunch of shortbread. Of course my version retains the almond flavor and look (whole almond on top) associated with the traditional version. It’s just that mine are crunchy, not soft like most sugar cookies, including traditional Chinese Almond Cookies.

So if you are planning a Chinese meal and want a dessert that is semi-traditional, easy to prepare, inexpensive, and sure to be loved by young and old – bake up a batch of these little darlings. They are light and absolutely perfect with a lovely cup of coffee or tea.

And even if you don’t like Chinese food, you are sure to love these almond flavored treats. Now if you don’t like Chinese food or almond flavoring, I can offer you no help. There are just some culinary circumstances that even this overly Pollyanna prone person can alleviate!

  • 1 c. unsalted butter, room temperature
  • ½ c. granulated sugar + more for sprinkling
  • pinch salt
  • 1½ tsp. almond extract
  • 2½ c. unbleached all-purpose flour
  • whole almonds

Beat butter, sugar, and salt together until light and fluffy. Add extract. Add flour and work just until combined. Place dough on a long piece of plastic wrap. Using your hands, wrap the dough into the plastic wrap gently shaping it into a round log with about a 1-inch diameter. Refrigerate for 2 hours.

Cut into ½-inch thick rounds. Place on an ungreased cookie sheet about 1½-inches apart. Flatten each cookie slightly with the bottom of a glass. Sprinkle a small amount of sugar on each cookie. Place an almond in the center and gently press down to make sure the almond stays where it belongs!

Bake in a pre-heated 300 oven for 25-30 minutes or until the bottom of each cookie is a nice golden brown. Transfer to a wire rack to cool. Store in an airtight container.

 

KRENDL (RUSSIAN CHRISTMAS BREAD)

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I dearly love being invited to a dinner party where everyone is asked to bring a dish to compliment a theme, be it ethnic or as a side to a particular main dish, or to include a particular ingredient, etc. I love this type of invitation because it often forces me to search the web. (Like I need a dinner party invitation to search out new and exciting dishes to share with you!)

Anyway, I was recently invited as a guest of a guest (my dear friend Vicky) to be her date. (Her husband and mine were gigging together during the dinner hour. So I was basically Mark’s replacement at table.)

The dinner was being hosted by Eric and Eliza and labeled as “Goose Fest”. But in reality, it was to celebrate Russian Christmas. Eliza is of Russian decent and apparently many Russians celebrate Christmas Day on January 7 in the Gregorian calendar, which corresponds to December 25 in the Julian calendar. The dinner party was actually on the 14th, but what’s a few days here and there among friends?

Anyway, one of the suggestions Vicki offered me for my contribution was Krendl. Never heard of it, but when has that ever stopped me. So off to web recipe land I ventured. And this incredible bread is the result.

I changed Barbara Rolek’s recipe just a bit, but not enough to hardly notice. So thank you Barbara for what is now one of my favorite sweet breads. (And no, I am not going to wait until next Christmas to make this bread again. In fact, I am going to make it for our next JazzVox pre-concert meal.)

This bread fulfills all of the basic desires I have when it comes to sweet breads. The dough is pleasantly sweet, the filling is full of fruit (think raisins in cinnamon rolls, for example), and the glaze is perfect. There is even a slight crunch to this bread from the sliced almonds. What more could you ask??

So if you love rich and tender bread, a filling resembling a fruit compote, and thin sweet almond flavored glaze, this is the bread for you. But please don’t wait until next Christmas to make this fabulous delicacy. It would be perfect served at an Easter brunch, to accompany coffee and tea at a book club meeting, or as a special treat to leave in your break room at work, to mention just a few examples.

And to make things a little different than what you usually experience when building a filled sweet bread, the filling is made before the dough is even started. Fun, eh?

Wonder why? I leave that for you to figure out my friends.

So get out your yeast and give this recipe a try. Just be advised that this bread is going to serve about 2 dozen people. The good news is that it feeds a lot of people and also freezes well. The bad news is that you are not going to be able to stop eating it. You’re just going to have to trust me on this. I speak from way too much experience.

Filling:

  • 1 c. sweet white wine (I use Muscato) or apple juice
  • 1 lg. apple, peeled and chopped
  • 2/3 c. finely chopped dried apples
  • ½ c. finely chopped dried apricots
  • ½ c. chopped pitted dried prunes
  • 1/3 c. golden raisins
  • 2 T. butter
  • 1 T. sugar
  • ¼ tsp. almond extract

In a large saucepan, combine wine, apple, dried fruits, butter, and sugar. Bring to a boil. Reduce heat and simmer uncovered for 25-30 minutes or until a jam-like consistency is obtained. Stir periodically. When desired thickness is reached, remove from heat and stir in almond extract. Cool to room temperature while you make the dough. Spread on dough as explained below.

Bread Dough:

  • 1 pkg. or 1 scant T. active dry yeast
  • 5 T. granulated sugar, divided
  • ¾ c. warm whole milk
  • ¼ c. (½ stick) unsalted butter + 3 T., room temperature
  • 2 lg. egg yolks
  • 1½ tsp. vanilla extract
  • 3 c. unbleached all-purpose flour
  • ½ tsp. kosher salt
  • vegetable oil
  • ½ tsp. ground cinnamon

In the bowl of your stand mixer, dissolve the yeast and 3 tablespoons of the granulated sugar in warm milk. Let proof for about 10 minutes. After allowing the mixture to proof, add the ¼ cup butter, egg yolks, vanilla, 1½ cups of the flour, and salt; mix with your dough hook on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be slightly tacky). Knead until smooth and elastic, about 4-6 minutes. Pour a tiny bit of oil over dough and form into a ball. Cover with plastic wrap and let rise in a warm place until doubled, about 75 minutes.

Punch down dough. Turn onto a lightly floured surface; roll into a 32×10-in. rectangle. Melt remaining 3 tablespoons of butter; brush over dough to within 1-inch of edges. Mix cinnamon and remaining 2 tablespoons of sugar; sprinkle over top. Spread with cooled fruit mixture. Roll up jelly-roll style, starting with a long side; pinch seam and ends to seal.

Place on a parchment paper lined baking sheet, seam side down. Form into a pretzel shape. (Forming the dough may make the parchment paper go all wonky, but persevere. Remember, you are dealing with paper and a piece of dough and you are the boss. Now’s the time to allow the latent bully side of your personality come to full fruition!) Cover the dough with plastic wrap or a tea towel; let rise in a warm place for 30-40 minutes or until almost doubled.

Bake in a pre-heated 350 degree oven for 40-45 minutes or until golden brown. Remove from pan to a wire rack. Spoon glaze over surface while the bread is still slightly warm. Quickly decorate with sliced almonds. (The glaze will start to harden as soon as it is spooned onto the bread.) Allow glaze to set before serving.

Glaze:

  • 1 c. powdered sugar, or more as needed
  • 2 tsp. milk
  • 1/8 tsp. almond extract
  • 2-3 tsp. warm water, or more as needed
  • ¼ c. sliced almonds

Whisk the powdered sugar, milk, almond extract, and warm water together. Add additional powdered sugar or warm water to reach desired consistency. (Glaze should be fairly thick, but not so thick that it doesn’t flow slowly and evenly when spooned onto the warm bread.)

 

 

APPLE CRISP WITH SPICED RUM AND CINNAMON WHIPPED CREAM

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What with the cold crisp weather we have been experiencing lately in the Pacific NW, I decided it was high time you had another type of crisp in your life. Apple Crisp. (After all, if cold crisp weather and warm apple crisp don’t go together perfectly, I don’t know what does!)

Now I am well aware that most cooks already know how to make a great apple crisp. But if by any chance you are one of the few who doesn’t or you might like to try a new recipe for a change of pace, this simple and delicious recipe should do the trick.

I have been making this dessert now for many years. And as delicious as it is, it could not be easier to prepare. Just a few simple ingredients, a small amount of time, and you are well on your way to enjoying a classic American dessert. And a fairly modern “classic” to boot. (There was no mention of any dessert like apple crisp or crumble in the first edition (1896) of the Fannie Farmer Cookbook, for example.) But if you ask just about anyone who has lived in the USA for a number of years if they like apple crisp, you will usually hear a resounding YES!!

So don’t forget about this wonderful classic when you are thinking about what to serve your family and friends – even for a special occasion. And of course you can always serve the crisp with vanilla ice cream. Delightful. But if you want to take your apple crisp to a new level, try serving it with Spiced Rum and Cinnamon Whipped Cream. And if you should happen to have any of the whipped cream left over, give some to your husband to add to his morning coffee. He will be forever appreciative.

  • 4 c. peeled and thinly sliced semi-tart apples (about 6 medium)
  • 1/3 c. unsalted butter, room temperature
  • ¾ c. packed brown sugar
  • 1 tsp. ground cinnamon
  • ¾ tsp. ground nutmeg
  • ½ c. unbleached all-purpose flour
  • ½ c. rolled oats

Place apples in lightly buttered 8×8-inch baking pan. Cream butter and brown sugar until light and fluffy. Add spices. Mix in flour and rolled oats until crumbly. Spread over the apples and bake in a pre-heated 375 degree oven for about 30-35 minutes or until topping is golden brown. Serve warm or at room temperature topped with Spiced Rum and Cinnamon Whipped Cream (recipe below).

SPICED RUM AND CINNAMON WHIPPED CREAM

  • 2 c. heavy whipping cream
  • 1 tsp. vanilla
  • 2 tsp. spiced rum (amber or dark rum works too)
  • 1 tsp. ground cinnamon, plus more for sprinkling
  • ¼ c. powdered sugar

Whip the heavy cream to stiff peaks. Add the vanilla, rum, ground cinnamon, and powdered sugar and beat until well combined. Serve dolloped over apple crisp. Give each serving a light sprinkle of cinnamon for color.

 

 

CARIBBEAN BLACK FRUITCAKE

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OK, since I started 2017 by cancelling a brunch because of icy condition on the fair isle of Camano, I might as well go the whole way and offer up a fruitcake recipe to start 2017.

Now some people might see this as a bad sign for the coming year. But those of you who know me well, or don’t know me personally, but trust me none-the-less, realize that it is not in my nature to steer you wrong!

So, if you are one of the lucky people who have experienced a truly great fruitcake in your past, let me tell you without even a quarter ounce of equivocation, that this is a fruitcake not to be missed. It is full of flavor, with a lovely moist, dense, and tender crumb. Hints of orange and the taste of exotic spices fills your mouth, while the occasional crunch from the nuts is a pleasant offset to the soft texture of the cakey part. And the best thing about this fruitcake – you can make it yourself! You don’t ever again have to pay $39.95 plus tax and shipping to enjoy a high quality, fantastic tasting holiday treat. You can do it all fairly easily in your very own kitchen.

All you need is a modicum of planning, a few interesting ingredients, a visit to a grocery store for bulk dried fruits and nuts, an internet search for burnt sugar syrup (it’s what makes the fruitcake black), and an adventurous spirit! Put it all in the oven (not the planning, internet search, or adventurous spirit, of course, but all the rest) and share this little bit of heaven with your family and friends.

And in case you were wondering where I learned to make this delightful creation, it was during our vacation to Belize. My friend Vicki and I took a class from a local chef and this recipe is as close to her recipe as was reasonable. (You had to be there to understand why I couldn’t quite match her recipe ingredient for ingredient.) (If you want to know more about our adventure while in Belize, search under “Belize” and all will be revealed.)

So faithful readers, when you are planning your holiday goodies at the end of this year, please consider making fruitcake. I know some of your family will make jokes about receiving fruitcake, like – great, we can use a slice to balance our wobbly kitchen table, or it will work as a sandbag during flooding season, or my personal favorite – we can use it as a speed bump to slow down the drag racers in our neighborhood. But their verbal lampoon will swiftly disappear with their first bite. I’ve actually known grown men (not mentioning any names here Willie) who love fruitcake so much that they will actually hide or eat most of it themselves, thus preventing their wives (Eden – one of my daughters) from partaking of this treat meant for BOTH of them! But I digress…..

So please don’t hesitate to make this recipe or the Holiday Fruitcake recipe at the bottom of this post. Both are absolutely delicious. Even the most jaded connoisseur will become a devoted fan of fruitcake if given a chance. Sandbag, indeed!

CARRIBEAN BLACK FRUITCAKE    

  • 1 c. pecans, coarsely chopped
  • ¾ c. whole raw almonds, coarsely chopped
  • 3 c. dried fruit* (apricots, cherries, blueberries, pineapple, etc.), coarsely chopped
  • ½ c. pitted dates, coarsely chopped
  • ½ c. currants
  • 4 oz. container candied orange peel
  • 4 oz. container candied red or green cherries, halved
  • 2½ c. dark rum (I used half Cruzan Aged Rum and half Myer’s Original Dark Rum)
  • ½ c. Crème Sherry

Mix together all ingredients in a 3-quart glass container with a tightfitting lid. Cover and store in a cool, dark place for 1 week.

*I used ¾ cup golden raisins, ½ cup candied pineapple pieces, ½ cup dried blueberries, ½ cup chopped candied papaya, ½ cup chopped dried apricots, and ¼ cup chopped dried cherries

For the cake batter:

  • 3 c. all-purpose flour
  • ½ tsp. kosher salt
  • 1 T. baking powder
  • 1 tsp. espresso powder
  • 1 T. ground cinnamon
  • 2 tsp. ground nutmeg
  • 1½ tsp. ground allspice
  • 1 tsp. ground clove
  • 1 lb. (4 sticks) unsalted butter, room temperature
  • 2¼ c. packed light brown sugar
  • 6 lg. eggs, room temperature
  • zest of lg. orange
  • 2 tsp. vanilla extract
  • ¾ c. burnt sugar syrup (Blue Mountain Country is best) (it’s what makes the cake black)

Whisk flour, salt, baking powder, espresso powder, cinnamon, nutmeg, allspice, and cloves together in a large bowl. Set aside.

Place butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment, and beat on medium speed until light, fluffy, and pale yellow. Scrape down the sides of the bowl, and return the mixer to medium speed. Add eggs one at a time, letting each mix in fully before adding the next. Add orange zest and vanilla. Scrape down the sides of the bowl and return the mixer to low speed.

Drain macerated fruit and nuts. Set aside. Do not discard the left over liquid!

Add flour mixture, any unabsorbed booze from macerating the fruit, and burnt sugar to butter mixture; mix until just combined. Let the batter rest for about 2 hours. Add the drained fruit and nut mixture to the batter. Divide batter evenly between 3 buttered 9 x 5-inch or 5 buttered 8 x 3 7/8-inch loaf pans. (I personally prefer the smaller pans.)

Place a large shallow pan of water on the lowest rack in your oven.

Bake fruitcakes on a rack in the middle of a pre-heated 300 degree oven until a cake tester comes out clean, about 2 hours for 9 X 5 loaf pans or 90 minutes for 8 x 3 7/8-inch loaf pans.  (The cake centers will be moist but not wet.)

Let cool completely. If you have baked the cakes in aluminum pans to give away, don’t remove the cakes from the pans. If you have baked them for your own consumption, you can leave the fruitcake in the pans or turn out of the pans and wrap in plastic wrap and then aluminum foil. Best if aged for a couple of weeks.

To age, store each cooled cake in a re-sealable plastic bag or covered with aluminum foil at room temperature for up to 2 months. A dark cupboard or pantry is ideal, but do not refrigerate, as the moisture level will change the texture.

HOLIDAY FRUITCAKE

  • 1 lb. dried fruit medley (peaches, pears, apricots, apples, and golden raisins or currents)
  • ½ lb. dried Bing cherries
  • 1 lb. chopped dates
  • 1 lb. candied/glazed pineapple, coarsely chopped
  • 21-oz. container red candied/glazed cherries, coarsely chopped
  • 1 lb. coarsely chopped pecans
  • 3 c. spiced rum
  • 1 c. unsalted butter, room temperature
  • 2 c. brown sugar
  • 2 tsp. cinnamon
  • 1½ tsp. ground allspice
  • 1½ tsp. ground nutmeg
  • 5 lg. eggs
  • 2 c. unbleached all-purpose flour
  • 2 tsp. baking powder
  • ½ tsp. salt

Combine fruit, nuts, and rum in a covered glass container for 3 to 7 days. 7 days is best.

Cream butter, sugar, and spices until light and fluffy. Add eggs one at a time. In a separate bowl whisk the flour, baking powder, and salt together. Stir into butter mixture along with the macerated fruit, nuts, and any remaining liquid.

Place a large shallow pan of water on the bottom rack of your oven to prevent the cakes from baking too dry.

Line 3 greased 9×5-inch loaf pans or 1 greased 9×5-inch and 5 greased 7×4-inch loaf pans with parchment paper and grease paper lightly. Divide the batter evenly and bake in the middle of your pre-heated 275 degree oven for 2-2½ hours or until a toothpick inserted in the center comes out clean. Remove from oven and cool on racks for one hour. Remove cakes from pan, and carefully peel off the parchment paper. When completely cool, wrap in foil and store for at least 1 month.

 

BOURBON PECAN PIE WITH BOURBON WHIPPED CREAM

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If there is anything more decadent than pecan pie, I wish you would enlighten me. Because as far as I’m concerned, pecan pie wins hands down. Now I know, chocolate decadence and a really yummy cheesecake come in a close second and third. But for richness, pecan pie sets the standard.

So what did I do, I upped the ante by adding a wee dram of bourbon. And I know, it’s been done before. But I remain firm in thinking that this is the quint essential recipe. And yes, I know that sounds very conceited, but if I didn’t think my recipes were special, I sure as heck wouldn’t have started a recipe blog. (One simply must believe in oneself if you are going to put yourself out there for all to criticize, critique and generally trust to provide above average ways to cuisine enlightenment.)

So try this recipe for yourself. I promise you won’t be disappointed.  

And BTW, sorry I haven’t posted any new recipes lately. But I was on vacation, hosted a JazzVox concert, prepared a complete Thanksgiving dinner, spent a week with my daughter in White Salmon, and completed a travel journal of our Belize vacation complete with pictures. So if you have missed me – sorry. If you are upset that I was missing in action – tough noogies! You’ll get over it! Never-the-less, I’m back and won’t be gone again for several months. So look forward to more new recipes in the near future.

  • ½ c. granulated sugar
  • ½ c. light brown sugar
  • 1½ c. clear corn syrup (or half clear and half dark)
  • ¼ c. butter (½ stick)
  • 4 eggs, room temperature
  • 3 T. bourbon, divided
  • 1 tsp. vanilla
  • ¼ tsp. salt
  • 3 c. pecans, coarsely chopped
  • 1 unbaked 9-inch pie shell
  • 1 pint heavy cream
  • 3 T. powdered sugar

In a heavy saucepan, boil sugars and corn syrup together for 2 to 3 minutes. Remove from heat and add the butter. Set aside to cool slightly.

In large bowl beat eggs and very slowly pour the syrup mixture into the eggs, stirring constantly. If it looks necessary, strain the mixture to make sure it’s smooth and lump free. Stir in 1 tablespoon of the bourbon, vanilla, salt, and pecans; pour into crust. Cover the edges of the pie crust with narrow pieces of aluminum foil to prevent over-browning. 

Bake in a pre-heated 350 degree oven for about 45 to 60 minutes or until set. (If you have an instant read thermometer, stick it into the middle of the filling. When it reaches 200 degrees, the filling is perfect.) Remove from oven and cool on a wire rack.

While the pie is cooling, whip the heavy cream to stiff peaks. Add the powdered sugar and remaining 2 tablespoon bourbon and whip for 1 minute. Place whipped cream in refrigerator until ready to serve. Serve pieces of pie dolloped with flavored whipped cream.   

   

 

GF CARROT CAKE WITH CREAM CHEESE FROSTING

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In an effort to include recipes for everyone, young and old, sober or otherwise, vegetarians, gluten avoiders, spicy lovers, and even those poor souls who only eat meat and potatoes, I offer up this adaptation of a Bette Hagman GF recipe for all of my readers who are gluten intolerant. (Usually I can’t abide intolerance, but for gluten, I make an exception!)
And if ever there was a cake that almost everyone loves and should be able to enjoy, it’s carrot cake. My feeling is, if there’s a way around a problem like gluten flour, then let’s go for it. And Bette Hagman, one of the pioneers in GF cooking, did just that.
Now of course, I couldn’t leave even a Bette Hagman recipe alone! (I’d apologize to Bette, but she now resides with the angels, and my direct line to heaven seems to have been severed.) But even if I could apologize I would argue in my own defense. I simply like a spicier base cake, and I happen to think toasted coconut in a carrot cake is essential.
So if you and/or yours happen to be gluten intolerant or simply want to try giving gluten a rest, give this lovely cake a try. It’s moist and delicious, and I promise you, no one will miss the gluten. And really, when you think about it, who knows what gluten tastes like anyway? No one I know walks into my home and begs to be fed a soup spoon full of wheat flour. Or runs up to me, grabs me by the arm, leads me to the pantry screaming “give me flour, or give me death”! So who really gives a buttery French croissant if there is or is not a spec of gluten in a recipe? As long as the end result is delicious, which incidentally is the goal of everyone who spends any time in the kitchen, then life is good. So experiment my friends. And if you have a favorite GF recipe you would like to share with the world, please write it down and send it to my email address www.chezcarrcuisine@wavecable.com. I will gladly prepare the recipe and if it meets the exacting standards of Mr. C., I will post it and take all the credit. Just kidding. The glory and recognition will be all yours. And of course, the undying thanks from my GF readers.

  • 16 oz. crushed pineapple
  • 1 c. golden raisins
  • 2 c. granulated sugar
  • 4 eggs, room temperature
  • 1 c. mayonnaise (yes – mayonnaise)
  • 1 tsp. vanilla
  • 3 c. grated carrots
  • 1½ c. toasted chopped walnuts, divided
  • 1½ c. toasted coconut, divided
  • 1½ c. white rice flour
  • ½ c. soy flour
  • ½ c. potato starch
  • 2 tsp. baking soda
  • ½ tsp. salt
  • 2 tsp. ground cinnamon
  • 1 tsp. ground mace
  • ¼ tsp. ground cloves
  • ¼ tsp. ground nutmeg

Pour the pineapple plus juice into a small saucepan. Add the raisins and simmer over low heat until the raisins are plump and juicy. Remove from heat and allow to cool.

In a large mixing bowl cream the sugar, eggs, and mayonnaise together. Add the vanilla, carrots, 1 cup of the toasted walnuts, 1 cup of the toasted coconut, and the cooled pineapple/raisin combination.

In another bowl, whisk together the flours, soda, salt, cinnamon, mace, cloves, and nutmeg. Stir the flour mixture into the carrot mixture until well blended.

Pour into a lightly buttered and rice floured 10×16-inch glass baking dish*. Smooth top with an offset spatula or table knife. Bake in a pre-heated 325 degree oven* for approximately 40-45 minutes. If already getting brown after 20 minutes or so, gently tent with aluminum foil to prevent further browning. Remove from the oven when a pick stuck in the middle of the cake comes out clean. Place pan on a wire rack. Cool completely before topping with Cream Cheese Frosting (recipe below). Garnish with remaining half cup of toasted coconut and half cup of toasted walnuts.

Please note: Most of the time when I bake cakes or breads that contain veggies or fruit, I freeze them for a couple of days before I frost and serve them. But with this cake, because I am a novice at working with flours other than wheat, I have not frozen the cake before serving. If any of you are GF experts, I would welcome your thoughts on the subject. Thank you.

*If using a metal baking pan, increase heat to 350 degrees and check if done after 35 minutes.

CREAM CHEESE FROSTING

  • ½ c. (1 stick) unsalted butter, room temperature
  • 8 oz. cream cheese, room temperature
  • 1 tsp. vanilla
  • pinch salt
  • 3½ c. powdered sugar or more if needed

Cream butter and powdered sugar together until well blended. Add the vanilla and salt and enough powdered sugar to make a firm but not stiff consistency. Beat until smooth and easy to spread.

GF OATMEAL COOKIES

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My friend and neighbor Marsha made these cookies to share at our annual homeowners meeting. I had been on the board for 6 years serving as president the last year. And Marsha was on the board for my last year serving as a director-at-large. She is a most delightful woman, with a sterling intellect, logical mind, and a terrific sense of humor. In other words, an absolute delight! And, BTW, a fabulous addition to our homeowners board of directors, as well as being a great baker. And speaking of delightful – these cookies definitely fit that category. They are crisp, light, and full of flavor. You would never guess they were GF.

So if you or someone you know needs to stay away from gluten, then these are the oatmeal cookies for you or them. And a wonderful addition to a dessert table when you have no idea whether or not some of your guests might be gluten intolerant. Your only trouble is going to be keeping your non gluten challenged guests from keeping them all to themselves! A bit of hand slapping might be necessary. Or maybe baking a double batch would be the more politically correct course of action. I’m not sure. I used to have a pretty good idea what was and wasn’t politically correct. But this year’s presidential election has thrown everything I felt defined common decency or political correctness right out the window.  (I know, I promised no more commentary on politics, but I set myself up without any intention of going politically postal on all of you again!)

I’m OK now, but I think I need a cookie. And since I just happen to have baked a batch of these cookies for Mr. C. and the other members of the seven piece jazz group (Seabreeze Jazz Band) that are, as I write, rehearsing in our living room, I’m going to leave you now and grant myself an attitude adjustment. You’re on your own. But if you too need your attitude adjusted, these little darlings just might be the ticket. And no, I’m not going to say anything about tickets, political or otherwise! I’m simply going to stop now while I’m ahead.

Thanks again Marsha for this wonderful recipe.

  • 1 c. (2 sticks) unsalted butter
  • 1 c. granulated sugar
  • 1 tsp. vanilla
  • 1 c. GF flour (see note about GF flours below)
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ¼ tsp. nutmeg
  • 2 c. GF oats* (some of them aren’t!)

Cream butter and sugar until pale yellow. Add the vanilla. Whisk the flour, soda, salt, and nutmeg together. Add to the butter mixture and beat just until the dry ingredients are thoroughly blended. Mix in the oats. Drop by small ice cream scoop or rounded teaspoons onto lightly greased cookie sheet two inches apart. Flatten slightly with your fingers.

Bake in a pre-heated 350 degree oven for 12 to 14 minutes or until edges are golden and middle is mostly set. (I found that it helped to turn on the convection option on my oven for the last 3-4 minutes to help brown the center of the cookies.)

Please note: For this recipe, Marsha uses what she calls her “Cookie Flour Blend”. (See recipe below.) It has a sweeter taste overall and is not as dry as other gluten free mixes. For all other cooking she uses GF Cup 4 Cup flour. It is the closest to wheat flour she has ever found. In place of her cookie flour and for easy baking she would have no qualms about using Cup 4 Cup in this or any other cookie recipe. GF flour can usually be found among the other flour varieties, or if not there, the grocery store might have a separate area dedicated to GF products. At least, the GF area is where I found my bag of Cup 4 Cup flour at our local Haggen.

COOKIE FLOUR BLEND (recipe found in a Washington Post article)

Equal parts:

  • mochiko flour
  • sorghum flour
  • tapioca flour
  • cornstarch
  • almond flour

Whisk all together and store in an airtight container. Use in any of your favorite cookie recipes.

*According to the University of Chicago Celiac Disease Center, “oats are technically gluten-free since they aren’t a type of wheat, barley, or rye grain, the three groups of whole grains that naturally contain the protein gluten”.

So pure oats themselves are GF and safe for most people with gluten-intolerance. The problem with oats in gluten-free eating is contamination. Most commercial oats are processed in facilities that also process wheat, barley, and rye. So unless the packaging specifically states “GF”, you might not be safe eating just any old oats if you truly suffer from celiac disease. However, many people with just an intolerance to gluten are fine eating oats that are not specifically rated as being “GF”.

 

 

 

CARROT CAKE WITH CREAM CHEESE FROSTING

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So I know, every good cook has a recipe for carrot cake. But does every good cook have a “killer” recipe for carrot cake. (There is a difference you know!) I consider this recipe, which I have been preparing since a few of you were only glimmers in your father’s eyes, the most moist and delicious vegetative cake that I have ever had the pleasure of taking out of my oven. But one thing I must warn you about, besides of course the tendency to become addicted to it, is that this cake only reaches its full potential after it has been frozen. It really needs to spend a short time in your freezer to attain the moist consistency all of us treasure in a truly wonderful carrot cake.

Now I know that statement sounds preposterous. But if you have read any of my other recipes for cakes or breads that contain fruit or veggies, I almost always recommend a short resting period in your freezer as the best way to ensure perfection. (And no, I didn’t learn this trick from my many years studying at Le Cordon Bleu. I learned it from my dear friend Linda’s mother Rhoda. And to the best of my knowledge, Rhoda didn’t learn this trick from her years at Le Cordon Bleu either! (Like either of us ever attended any cooking school, much less Le Condon Bleu!) We both perfected our culinary skills in the school of “what’s for dinner, mom”?

But you truly can’t appreciate this cake until you have sunk a fork down through the not-too-sweet frosting and into the moist and tender crumb of this cake. When it reaches your mouth, you not only have the wonderful mouth feel, you have the depth of flavor from the spices, golden raisins that have simmered in pineapple juice, the toasted coconut, and the lovely tasty crunch from the toasted walnuts.

I am not going to tell you that this cake comes together in 30 minutes, because it absolutely does not. You have to simmer the raisins, toast the coconut and walnuts, grate the carrots, and mix the batter, etc. But, if you want to create a cake that has all the characteristics of that perfect carrot cake that you long for every time you see it on a menu, you have to spend the time and do it right. Of course you can always go to your favorite restaurant or bakery and pay through the teeth for just one piece. Or you can set aside a bit of time and make yourself a treat that can be shared with your family and friends for a fraction of the cost. Of course the advantage of making this cake rather than just buying a piece, is that you get to have seconds. And who in their right mind doesn’t want a second piece of carrot cake, especially around midnight or with their morning coffee?

So do yourself and your family a favor. Make one of these cakes for your next birthday celebration, or as a treat for your family and guests after your next dinner party. Remember, you really need to bake the cake ahead of time, freeze it, and then frost it the day you plan to serve it for dessert. So the hard work is all done ahead of time. That leaves you with plenty of time the day of your get-together to concentrate on the other dishes you are planning to serve. And isn’t that a plus?

So enjoy my friends. And always remember to eat your veggies!

  • 8 oz. crushed pineapple
  • 1 c. golden raisins
  • 2 c. granulated sugar
  • 3 eggs, room temperature
  • 1 c. vegetable oil
  • 2 tsp. vanilla
  • 2 c. grated carrots
  • 1½ c. toasted chopped walnuts, divided
  • 1½ c. toasted coconut, divided
  • 2 c. unbleached all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 2 tsp. ground cinnamon
  • 1 tsp. ground mace
  • ¼ tsp. ground cloves
  • ¼ tsp. ground nutmeg

Drain the pineapple juice into a small saucepan. Set pineapple aside. Add raisins to the juice and bring to a simmer over low heat. Remove from heat and set aside to cool.   

In a large mixing bowl cream the sugar, eggs, and oil together with a whisk. (No mixer needed for this recipe.) Add the vanilla, carrots, 1 cup of the toasted walnuts, 1 cup of the toasted coconut, the reserved pineapple, and the cooled raisins.

In another bowl whisk together the flour, soda, salt, cinnamon, mace, cloves, and nutmeg. Stir flour mixture into the carrot mixture just until thoroughly blended.  

Pour into a lightly buttered and floured 9×13-inch glass baking dish. Bake in a pre-heated 325 degree oven for approximately 45 minutes or until a pick inserted into the middle of the cake comes out clean. Remove from oven and place pan on a wire rack. Cool completely before covering with plastic wrap and placing in the freezer for no shorter time than 2 days. (I warned you in my introduction!)

The day you plan to serve the cake, remove from freezer and allow to come to room temperature.

Frost with Cream Cheese Frosting (recipe below) and garnish with remaining half cup of coconut and half cup of walnuts.

CREAM CHEESE FROSTING

  • ½ c. (1 stick) unsalted butter, room temperature
  • 8 oz. cream cheese, room temperature
  • 1 tsp. vanilla
  • pinch salt
  • 3½ c. powdered sugar or more if needed

Cream butter and powdered sugar together until light and fluffy. Add the vanilla, salt, and enough powdered sugar to make a firm but not stiff consistency. Beat until smooth and easy to spread. Spread evenly over cake. Garnish with remaining half cup coconut and half cup walnuts.