Melt butter in a 2 quart boiler. Add sugar, flour, cocoa, evaporated milk & vanilla. Boil 1 minute, stirring constantly. Remove from heat. Add confectioners sugar and vanilla. Wisk well. Add pecans. Drop on wax paper.
* Please use real butter! Before starting spread newspaper on table with wax paper on top.
Prep Time: 15 min.
Total Time: 1 hour, 15 min., plus chilling time
Ingredients
Pie Dough:
1 ¼ cups flour
¼ tsp salt
1 tbsp sugar
1 cup cold, unsalted butter, cut into small cubes
2-3 tbsp ice water
Filling:
2 cups pumpkin puree (either from a can or homemade)
2 eggs
½ cup brown sugar
1 cup 35% cream
1 tbsp pumpkin pie spice
¼ tsp salt
Directions
1. In the bowl of a food processor pulse to combine flour, salt and sugar. Add cubed butter and pulse until mixture resembles coarse meal. Add 1 tbsp ice water at a time, pulsing to combine. Mixture should hold together when pressed together but will still look a bit crumbly. Transfer crumbly dough to a lightly floured countertop. Knead a few times to press into a disc and wrap in plastic wrap. Refrigerate for at least 1 hour.
2. While the dough is chilling, make the pie filling. Whisk together pumpkin puree, eggs, brown sugar, cream, pumpkin pie spice and salt.
3. Preheat oven to 425F. Roll out dough into an 11-inch circle. Place in a 9” pie dish. Trim edges so that there is only ½-inch overhang. Fold edges underneath and crimp. Pour filling into pie shell. Bake for 15 mins., then reduce temperature to 350F. Bake for an additional 45 min., until filling is set and pie crust is golden brown. Let cool completely before slicing.
4. Serve with whipped cream and a sprinkle of cinnamon.
1 ½ cups flour
½ cup packed brown sugar
½ tsp salt
1 tsp cinnamon
½ cup unsalted butter, melted
Cake batter:
3 apples, peeled, cored and cut into ¼-inch dice
1 cup unsalted butter, at room temperature
1 cup packed brown sugar
3 eggs
1 tsp vanilla
3 cups all-purpose flour, plus 2 tbsp
1 tsp baking soda
1 tsp baking powder
½ tsp salt
2 tsp cinnamon
1 cup 2% plain yogurt
Directions
1. Preheat oven to 350F. Grease a 9” tube pan or large bundt.
2. Toss together chopped apples with 2 tbsp flour. Set aside.
3. Make streusel. In a medium sized bowl combine flour, brown sugar, salt, cinnamon and melted butter. Mix together until mixture forms lumps and flour is fully combine with butter.
4. In the bowl of a stand mixer combine butter and sugar. Beat on medium speed until light and fluffy, about 1-2 min. Add in eggs, one at a time, mixing well after each addition. Add vanilla and mix to combine.
5. In a separate bowl combine 3 cups all-purpose flour, baking soda, baking powder, salt and cinnamon. On low speed add 1/3 of flour mixture, then add 1/3 of yogurt. Continue adding flour mixture and yogurt, alternating, until fully combined. Mix in apples just until combined.
6. Pour batter into prepared pan. Add streusel to the top in an even layer. Bake for 1 hour until golden brown and a skewer inserted into the cake comes out clean. Let cool on a wire rack for 10 mins., before removing from tin to cool completely.
1 cup butter, softened
½ cup sugar
½ cup brown sugar
2 eggs
1 tsp vanilla extract
3 cups flour
½ tsp salt
1 tsp baking powder
½ tsp baking soda
2 cups chocolate chips
Preparation Instructions
1. Preheat oven to 350F. Line two baking sheets with parchment paper.
2. Beat butter and sugar together in a large bowl. Beat in eggs, one at a time. Mix in vanilla.
3. In a separate bowl mix together flour, salt, baking powder and baking soda. Stir into butter and sugar mixture until combined. Mix in chocolate chips and walnuts.
4. Using an ice cream scoop (about 1/3 cup scoop), scoop batter onto prepared baking sheet, spacing 2-3-inches apart. Bake for 12-15 minutes, until golden brown at the edges. Remove to a rack to cool completely.
5. Sandwich cookies with a big scoop of your favorite ice cream.
Dough:
1 cup flour
2 tbsp sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¼ cup butter, cut into small cubes
1/3 cup milk
Preparation Instructions:
1. Preheat oven to 350F.
2. In a 9 x 9” baking pan mix together berries, cornstarch and sugar.
3. In a large mixing bowl combine flour, sugar, baking powder, baking soda and salt. Cut butter into flour mixture and rub in using fingertips until small chunks remain. Pour in milk and mix until just combined. Dollop batter over top of fruit mixture in pan.
4. Bake for 40-45 minutes or until topping is golden brown and fruit is bubbling. Serve with ice cream.
Thanks to our friend Emily over at Burlap Kitchen for sharing her Grandmothers famous Orange Chiffon Cake. It’s a classic recipe that dates back to the 1940s and we think is worthy of a comeback!
Ingredients:
2 1/4 Cups flour (sifted)
1 1/2 Cups sugar
3 Teaspoons baking powder
1 teaspoon salt
1/2 Cup oil
7 egg yolks
3 medium oranges (for the zest and juice)
3/4 Cup orange juice or water Juice 3 oranges in a 3/4 measuring cup, then add water till you get 3/4 cups of liquid
2 teaspoons vanilla
7 egg whites
1/2 teaspoon cream of tarter (beat egg whites and cream of tarter together on high speed for 4 minutes)
2 teaspoons orange zest ( fold into egg whites)
Preparation Instructions:
Preheat oven to 325 degrees. Zest and juice oranges and set aside. In a mixing bowl add dry ingredients: flour, sugar, baking powder, and salt; mix well. In a separate bowl add wet ingredients: oil, egg yolks, juice and water, vanilla. Add the wet ingredients to the dry ingredients and mix until it looks like cake batter. In a third bowl add egg whites and cream of tartar, beat on high for 4 minutes, until stiff peaks form. Gently add the egg white mixture to the bowl of batter. Pour batter into a greased angel food cake pan or chiffon pan ( do NOT use a bundt cake pan, trust me!). Take center rack out of oven and position the other oven rack two up from the bottom. Bake at 325 degrees for 55 minutes. Let cake cool for 10-15 minutes. Use a knife to loosen the cake from the edges of the pan and carefully turn out onto a tea cloth. Let cake cool completely. Ice cake and enjoy.
Thick Glaze:
Ingredients:
1 orange (zest and juice)
3 cups 10 X Sugar (powdered sugar, icing sugar)
1/2 stick butter (room temp.)
2 tablespoons juice from orange (may be just under 2 tablespoons, if so add milk to make a full 2 Tablespoons
1 tablespoon milk
1 1/2 teaspoons vanilla
Preparation Instructions:
In a mixing bowl add 10x sugar, butter, juice from orange, milk, and vanilla. Use a hand mixer and beat until smooth. Fold in orange zest, saving a little to sprinkle on top of the cake.
Prep Time: 10 min.
Total Time: 40 min, plus cake cooling time.
Ingredients
1 box chocolate cake mix
1 cup 35% whipping cream
3 tbsp sugar
1 tsp vanilla extract
1 cup toffee pieces
1 cup desiccated coconut flakes
Preparation Instructions
1. Cook chocolate cake in a 9 x 13 inch baking pan according to package directions. Let cool completely.
2. Whip cream with an electric hand mixer until stiff. Mix in sugar and vanilla. Spread whipped cream over top of cooled chocolate cake. Top with toffee pieces and coconut flakes.
1 pkg (6 oz) Strawberry Jello
2 cups boiling water
1 ½ cups cold water
4 cups sliced strawberries
Preparation Instructions
1. Preheat oven to 350F. Line a 9 x 13-inch baking dish with parchment paper.
2. Mix crushed pretzels with sugar and butter. Press mixture evenly into prepared baking dish. Press with the back of a spoon or measuring cup. Bake for 10 to 15 minutes. Let cool.
3. With an electric mixer beat together cream cheese, cool whip and sugar until well combined and smooth. Spread mixture evenly over cooled pretzel base. Refrigerate while you make the top layer.
4. In a large bowl mix together Jello powder with boiling water. Whisk well to combine and have powder completely dissolve. Whisk in cold water. Refrigerate for about 1 hour, or until thickened slightly. Stir in sliced strawberries. Pour over cream cheese layer. Refrigerate until completely set, about 3 to 4 hours. Slice into squares to serve.
Prep Time: 15 min.
Total Time: 2 ½ hours plus cooling time.
Ingredients
Pie Dough:
2 ½ cups flour
½ tsp salt
1 tbsp sugar
1 cup cold, unsalted butter, cut into cubes
3- 4 tbsp ice water
Filling:
5 granny smith apples, peeled, cored and sliced
1 cup brown sugar
1 tbsp lemon juice
1 tbsp cinnamon
¼ tsp nutmeg
¼ tsp salt
2 tbsp flour
2 tbsp butter, cubed
1 egg, beaten
Preparation Instructions
1. In the bowl of a food processor pulse to combine flour, salt and sugar. Add cubed butter and pulse until mixture resembles coarse meal. Add 1 tbsp ice water at a time, pulsing to combine. Mixture should hold together when pressed together but will still look a bit crumbly. Transfer crumbly dough to countertop. Press into two discs. Wrap in plastic wrap and refrigerate for 1 hour.
2. While dough is chilling make apple pie filling. In a large bowl combine apples, brown sugar, lemon juice, cinnamon, nutmeg, salt and flour.
3. Preheat oven to 400F. Roll out 1 disc of pie dough into an 11-inch circle. Place in a 9-inch pie dish. Top with filling. Dot filling with cubed butter. Roll out remaining disc of dough to a 10-inch circle. Brush rim of pie dough with beaten egg. Top with dough and press edges to seal. Trim edges so there is a 1-inch overhang. Crimp edges of dough. Brush top of pie with egg.
4. Cut four or five slits in top of pie. Place pie on a rimmed baking sheet. Bake pie in bottom third of oven for 20 minutes. Reduce heat to 350F and continue baking until pie is bubbling and golden, about 40 to 50 minutes. Cool completely before serving.
With Passover fast approaching, we thought we should ask our friend Norene Gilletz of Gourmania.com for some traditional recipes. She suggested this apple Kugel and I’m glad to report that it’s simply delicious.
Ingredients
6 eggs, beaten
1/2 c sugar
6 apples, peeled and grated
1/4 cup matzo meal
juice of 1 lemon
1 c dried apricots, cut up
2 tbsp sugar mixed with 1/2 tsp cinnamon
Preparation Instructions
Preheat oven to 350F.
In a large mixing bowl, combine eggs with sugar, mix well. Add apples, matzo meal and lemon juice. Mix until smooth. Soak apricots in hot water for 5 minutes, then drain.
Spray a 7×11 pyrex casserole dish (Virginie’s note: I used individual ramekins, baked them for 45 minutes) with non-stick spray. Spread half of the mixture on the pan. Add the apricots in a single layer over the batter. Top with remaining apple mixture. Spread evenly. Sprinkle cinnamon with sugar mixture. Bake for about an hour, until golden.
This recipe comes from Healthy Helpings by Norene Gilletz (formerly published as MealLeaniYumm!)
Note
. If you are not making this for passover, or are not jewish and can mix dairy with your meal, try it with a vanilla custard sauce. It’s divine!
