Ginger Cake

~ nancyruth ~ Leave a comment

We are expecting a blizzard. I’ve already been given a snow day from work. Hubby will work from home so he’ll be no fun at all!

My kitchen is a mess; I wish I had a housekeeper every other week to do the baths, the kitchen, and the floors. Would be nice; not going to happen! Meanwhile it is good that we are not allergic to dust or pet hair. We will do a super cleaning when the grand-kids are coming down.

Dog doesn’t like his standard dog food anymore. He used to like it just fine. We buy his dog food at the pet store. It is for the mature dog. We made the mistake once of buying a specialty human grade dog food. Now he’s trying to hold out for the good stuff!

So after taking our cable box back to the cable store and coming home with a new one (but less monthly cost!) we spent three hours setting this thing up. And we now only have 45 channels but we don’t miss many of the previous 300+ channels we had. So we found a few things to watch and are being careful not to binge watch too much because when all the episodes are gone, they’re gone. Then what will we watch?

But that is not what this essay is about.

There was plenty of time during the rest of the weekend to putter around the kitchen but I did not. It is cold out there, my kitchen, and I do have heat in my house. I heated water for tea, took a beautiful teacup down from the shelf above the sink, and poured in the water. Hubby heard the fine porcelain crack from across the room and then the water came pouring out. Oh no! So learning my lesson, today I have warmed the teacup before making the tea. And a nice cup of hot tea with lemon goes very nicely with ginger cake.

By the time dinner time on Sunday rolled around and Hubby was fixing twice baked potatoes and in charge of cooking the salmon, I needed something to do. I flipped through one of my UK published baking books and found this ginger cake that I had been wanting to bake. It is entitled Preserved Ginger Cake but I did not have a jar of preserved ginger. I have crystallized ginger and since that is for the garnish I figured it would be just fine.

This is baked in an 8 inch round pan, not a 7-inch square pan that the recipe called for. Be sure not to use a 9 inch pan or it will be as flat as a pancake. Prepare the pan with parchment paper and cooking spray. Preheat oven to 325 F.

  • 4 ounces butter
  • 1 1/2 cups self-rising flour; make this by using 1 1/2 teaspoon baking powder per 1 cup flour
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 cup brown sugar
  • 1 teaspoon lemon zest
  • 2 eggs
  • 1 1/2 tablespoons corn syrup
  • 1 1/2 tablespoons milk; I used half-and-half.

Whisk the dry ingredients together in the mixer bowl. Soften the butter for 30 seconds in the microwave. Mix butter with the dry ingredients. Put the eggs, corn syrup, and milk in a separate bowl and whisk together. Mix everything together until smooth. Spread in the prepared pan. Bake 45 minutes. Let cool a little and then turn out onto plate.

For the topping I used 1/4 cup powdered sugar and a tablespoon of lemon juice to make a small amount of glaze. I let the cake cool some but not completely. I poured on the glaze and then snipped a piece of crystallized ginger around the top. Warm ginger cake was a nice treat.

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Not as pretty as the picture in the book.

Chicken with Lemons and Olives

~ nancyruth ~ 5 Comments

I like the idea of Mediterranean cooking. I have a variety of cookbooks that are published in the UK. I go through and mark my cookbooks for the recipes I want to try. I know I have done a lemon chicken with garlic before but this is a bit different. The only garlic in this one is the garlic infused chicken broth I used.

I had not been inspired by any recipes in particular lately. We have been eating plain food: cheeseburgers on toast, frozen filet of fish, chicken pot pie, chili, grilled Italian sausages, scrambled eggs. Baking has been put off due to stomach issues and wanting to lose a bit of weight. What am I supposed to do in my kitchen?

So I wanted to put together a nice dinner. And although I had planned to make a shepherd pie I found I did not have ground meat, but did have chicken. So I looked through my Mediterranean cookbook and found this one. The combination of spices sounded so tasty. I really wanted to use the crockpot and not have to do all the cooking when I came home from work. So I got out the crockpot and just threw it all in there. Well, I made the recipe my own. Here is what I did.

  • 2 large boneless chicken breasts
  • 1/2 cup garlic-infused chicken broth
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground coriander
  • a bit of salt and pepper
  • 1 tablespoon honey
  • 2 inch piece of fresh ginger, chopped fine
  • 1 large onion, sliced
  • 1/2 lemon, cut in wedges
  • 1/3 cup pitted kalamata olives

I wanted to throw everything in the crockpot and do nothing else. But I decided to briefly saute the onion with the ginger in a bit of olive oil. I then placed this in the bottom of the crockpot. I mixed the dry ingredients together and rubbed this on the chicken before placing them on top of the onion in the pot. I drizzled the honey on top and then added the broth. I set the pot on low and left it from 7:00 AM until 4:00 PM. At four I turned it down to the keep warm setting and added the lemon and olives. We ate dinner at 6:00 PM.

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I served this with a salad and couscous. I skillet toasted some walnuts and added them to the couscous along with a sprinkling of dried parsley and crumbled feta cheese. Dinner was a hit and there are leftovers for tomorrow night’s supper. Yea!

Four Leaf Clover Rolls (KAF)

~ nancyruth ~ 1 Comment

Today is a good baking day. It is at least 20 degrees cooler than yesterday. Saturday was an out of doors kind of day: picked up dog poo, unwrapped the camper trailer, fixed bicycles, got out the lawn chairs and table, and had lunch outside. Truth be told, Hubby did most of the work. I made the lunch and brought it outside. The poor dog; he did not know what to do with himself at first. He does not seem to like laying on the lawn or sitting on the patio. By patio, I mean a section of concrete squares that surround the basement bulkhead, nothing pretty and designed.

Again I am making something from King Arthur Flour. Their catalog comes in the mail trying to sell me all sorts of baking items and has these few recipes in it. For this recipe they want you to use an Irish-style flour and some baking papers. Well, I used whole wheat flour (Bob’s Red Mill) and a jumbo muffin pan and two  8-ounce ramekins. I used raisins because I did not have currants, and I did not toast the walnuts.

The recipe link is here: the recipe.

My ingredients:

  • 2 cups all-purpose flour; I always use unbleached but differing brands.
  • 1 cup whole wheat flour
  • 1 teaspoon kosher salt; I use kosher salt because I used to watch Alton Brown and i think he always used it.
  • 2 tablespoons honey; remember to spray your spoon with cooking spray first and it will slide right off; I forgot.
  • 2 tablespoons softened unsalted butter
  • 1 cup lukewarm tap water
  • 2 teaspoons instant yeast
  • 1/2 cup chopped walnuts
  • 1//2 cup raisins

20170226_192341860_iosThe instructions are simple and fabulous: Mix and knead all the ingredients until the dough is smooth and elastic. This took just over two minutes in the Kitchen-Aid stand mixer with the bread hook. Grease the bowl, cover, and let rise until puffy about 60-90 minutes. I let mine rest for about 75 minutes.

This makes eight large rolls so I used the jumbo muffin pan and needed two more spaces so I used two 8 ounce ramekins. I sprayed these with cooking spray.

After the first rise, gently deflate the dough. Ha! Mom always called this “punching down the dough. Divide this into 32 pieces. So divide the dough into eight pieces. I like to use a bench cutter/scraper. Cut each of those pieces into four and roll each piece into a ball and place four in each cup. Cover and let rise until they crest over the rim. (I could not find the height of the special papers that KAF was promoting so I figured 60 minutes was in between the 45-75 minutes in the recipe.

Bake in 350 degree F oven for 25-30 minutes. Mine took 27 minutes. Brush with 1-2 tablespoons melted butter, if desired. I desired. And rolls for dinner.

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I think one of these with a cup of yogurt and fruit would be a fabulous on the go breakfast too. They taste sort of like a yeasted Irish soda bread with a touch of whole wheat. Gotta be healthy, right?

Dark. Chocolate. Eclairs.

~ nancyruth ~ 1 Comment

Dark: this is the glaze on top.

Chocolate: this is the filling.

Eclairs: this is choux pastry.

Oh my! This is chocolate. For some reason I did not think that the pastry cream would be that chocolate-y. Sometimes my brain does not seem to process the information as well. Or I imagine it to be one thing and go with that thought!  After all the pastry cream has two types of chocolate in it! I think I looked at the picture and imagined the pastry as the filling. As I was making these I was debating as to whether or not to include the chocolate glaze on top. These deserve to be eaten with a cold glass of milk.

I decided to make the King Arthur Flour February bakealong recipe.Here is the link, February: dark chocolate eclairs.

Their recipe said to pipe these into 5 inch strips and it would make 12-18 eclairs. Well, I piped into 5 inch strips, had to pipe a strip along side to use up all the pastry, and this made 24 for me. The whole in my pastry bag could have been bigger.

20170220_191714873_iosEasy choux pastry: 1 cup water, 1/2 cup butter, 3/8 teaspoon salt, 1 1/4 cup all purpose flour, 4 large eggs; bring water, butter, and salt to boil. Add flour and stir until smooth. Beat in eggs one at a time until smooth. KAF instructs to let the flour mix cool for 5-10 minutes before adding the eggs. Pipe this mixture out into 5 inch logs on parchment paper. This will take two baking sheets. Bake at 425 degrees F for 15 minutes; lower the temp to 350 and bake for an additional 25 minutes. KAF then instructs to cut small slit in tops and return to oven for 5 minutes to let steam escape. Well mine did not have any escaping steam so I skipped this step. Let cool slightly and then slice in half to cool completely.

20170220_195654520_iosMeanwhile make the pastry cream. This should be made first, actually, so that it cools. 1/2 cup sugar, 5 tablespoons cornstarch, 4 large egg yolks, 2 cups whole milk, 1/2  cocoa powder, 1/3 cup chopped unsweetened baking chocolate, and 1 tablespoon butter.Bring milk and cocoa to simmer. Combine sugar and cornstarch and whisk in the egg yolks. Pour some of the hot chocolate mixture into the yolks and then return to the pan and cook until thick, stirring constantly. Remove from heat and add butter and chopped chocolate and stir until smooth. Transfer this to a bowl, bring to room temperature, and refrigerate for about two hours. I was impatient and began assembly prior to the two hours.

Make the glaze with 2/3 cup semisweet chocolate (I used chips), 1 12 teaspoon light corn syrup (this is to make it shine), and 1/2 cup heavy cream. Bring the cream to just simmer and pour it over the first two ingredients. I just put all three in my sauce pan and brought to just boil, and then stirred until smooth. I forgot to read the instructions clearly! It worked out fine.

And the final product is….

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So I now have to decide if I will assemble all of them and refrigerate them “ready to eat” or assemble them “as needed”. Hmmmm?

Thoughts from my kitchen: this is a rich pastry cream filling. It is not pudding or whipped cream. To make these “lighter” one could use a favorite pudding or mousse. I think my Betty Crocker Cookbook has a choux pastry recipe that makes less so that would be better for just the two of us here at home. And for quick and easy just use whipped cream or a pudding mix. Jello brand is making a simple mix with no artificial flavors and preservatives now. But you must absolutely use cow’s milk and not nut milks for that mix.

 

 

Cranberry-Pecan Quick Bread

~ nancyruth ~ 2 Comments

This turned out to be a bit of a labor intensive “quick” bread but lovely to eat. But first a few thoughts.

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Clearly, this is not a picture of the bread!

We are having a major snow storm so I did not have to go to work this day. It is a wonder to be “non-essential” and yet so much expectations and pressure at work to do more with less as each day goes by.

It will be a good day to try a new recipe or bake something yummy. But I have not been too inspired lately. The political situation has taken over my brain!!

In honor of the Anheuser-Busch Super Bowl commercial celebrating immigrants I got out my Anheuser-Busch Great Food Great Beer cookbook to find something to make. I could cook or bake. There are some great recipes in there! But I did not have one or two essential ingredients for some of the main dishes. What? You say. When did that ever stop you? What can I say? There was a lovely gingerbread cake recipe but it called for 1 1/2 cups of butter and I thought that was a lot of butter when trying to lose some weight.

So, it being winter in New England, I got out my The New England Table cookbook to find something. There’s a lovely lemon pudding cake and a cranberry-pecan quick bread. Guess which one I chose? Although I may bake the other as well. Wait and see!

I had everything for this recipe except the buttermilk. But it is so easy to make your own sour milk. And just because I had no milk doesn’t stop me either. I used diluted half-and-half. I also thought I would make it healthier by substituting half the flour with whole wheat pastry flour. I also toast the pecans in a dry skillet on top of the stove instead of in the oven. And I got to use my mortar and pestle to grind cardamom seeds. And that aroma was heavenly!

  • 2 cups flour; I used 1 cup whole wheat pastry flour and 1 cup unbleached all-purpose
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cardamom; this was two pods
  • 6 tablespoons unsalted butter, melted
  • 2/3 cup buttermilk; I put a teaspoon of lemon juice in the measuring cup (you can also use vinegar), added 1/3 cup half-and-half, and added water to the 2/3 cup mark
  • finely grated zest and juice of one large navel orange; I zested a fresh orange but used 1/4 cup prepared orange juice; I wanted to eat the orange for my morning snack!
  • 1 extra large egg; mine was just large
  • 2/3 cup sugar
  • 1 cup fresh or frozen cranberries; oops! the recipe calls for these to be coarsely chopped; I put them in whole
  • 3/4 cup toasted pecans, coarsely chopped; I did remember to chop these

The labor intensity of this quick bread comes about for toasting the pecans, grinding the cardamom seeds, and making the buttermilk. Okay, that may not sound like a lot, but I did not read the entire recipe ahead of time and so scrambled to get these things done while putting together the batter.

Preheat oven to 350 degrees F. Spray or butter a loaf pan, standard size of 8 1/2 x 4 inches, and dust with flour. (My standard loaf pans are actually 9 x 5 inches).

Sift or whisk the first 6 dry ingredients together and set aside. Mix the egg with the sugar until it is thick and yellow. Mix the butter, buttermilk, orange zest and juice in a small bowl. (This I forgot to do and had to scramble to put these in together but not as a mixture). Blend this mixture into the egg-sugar mixture. Then add the flour just til combined. Stir in the cranberries and nuts. Spread in prepared pan and bake for 55-60 minutes. My oven took only the 55 minutes. Test bread with toothpick or cake tester.

Cool in pan for 15 minutes, then turn out of pan onto wire rack to cool.

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I, of course, did not wait for this to cool completely before trying a slice. When cutting warm bread remember to hold the loaf and gently cut with a serrated bread knife.

This was yummy. Not so good for a reduced calorie count for snacking as it is hard to eat just one slice!

Just because baking is a science, doesn’t mean that substitution and innovation results in disaster. Once you know how to bake you can have the confidence to change things up a bit. That may be ingredients but also technique. Happy baking to all!

Millionaire’s Shortbread and Citrus Salad

~ nancyruth ~ 5 Comments

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For this weekend’s dessert bake I made Millionaire’s Shortbread from the Cook’s Illustrated magazine. I had never really heard of these. They are apparently a rich British cookie.

I selected this recipe because I actually had all the ingredients called for exactly. This is a rare thing for Cook’s recipes and my pantry. I also followed the recipe verbatim. This is very unusual for me. When cutting the bars I did get cracked chocolate so I am not sure what happened there.

This recipe is from the November & December 2016 magazine. I tried to get the link but one has to subscribe to get this recipe. I have the magazine and it is on page 14-15. It’s a possibility that I can subscribe on-line because I have a subscription to the magazine but I have no clue as to how. Oh well! That being said, I don’t know if I should actually share the recipe? It’s not really mine to share!

A tray of these will go with Hubby to work to share with his co-workers, and I will take a plate as well to share with mine. The rest we will keep to nibble on for a bit of sweet during our week.

Speaking of Cook’s Illustrated, I did make their Citrus Salad with Arugula, Golden Raisins and Walnuts. The link is here, Citrus Salad. This was labor intensive to prepare the 2 grapefruits and 3 oranges. One had to peel, take all the pith off, remove seeds and slice. I used regular raisins because that is what I had on hand. It looks really nice.

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I used green onions in the dressing instead of scallions. I dressed the fruit and then spooned it on the greens. I thought then that I could have a nice citrus fruit salad to serve with cottage cheese for lunch or breakfast on the following day. But noooo…

Ingredients for the dressing:

  • 3 tablespoons olive oil
  • several green onions, white and green parts
  • 1 teaspoon Dijon mustard
  • 1/4 cup raisins
  • 1/4 cup toasted, chopped walnuts
  • a pinch of salt

The dressing was very nice. The salad was refreshing the evening I served it.But the next day the fruit tasted odd. Not good. Odd, as in maybe it went bad, odd? Next time I will keep all three parts separate and mix together only when ready to serve and only what will be eaten at that particular meal. I will make the dressing alone and use that for salads.

 

 

 

 

 

 

 

There’s a hole in my kitchen!

~ nancyruth ~ Leave a comment

 

20170114_205124557_iosYes, there is a hole in my kitchen ceiling this weekend. Hubby put it there. We needed to check the plumbing from our less-than-two-year-old new bathtub. About a month after it was installed water came leaking down through the ceiling. We had the contractor bring his plumber back out but nothing was wrong. The water leak never happened again until this past week. We sort of, maybe, figured out what could have happened so off we go to the local hardware store for a plumber’s wrench. Hubby tightens a connection and we are hoping for the best. We have not tested it yet. Perhaps we should put a hinge on this panel of ceiling for easy access should it happen again?

Meanwhile, what to cook? What to bake? I have not gotten around to anything citrus-y yet even while the grapefruits, oranges, and lemons linger in the bottom of the fridge. But there are two jars of cherries in the pantry. But first…

Friday evening and what to have for dinner? There is an “emergency pizza” in the freezer but that does not appeal. Fish filet from a frozen box and what to serve with? Rice pilaf comes to mind. I go back and forth in my thinking about whether it should be sweet or savory. I pull out a bunch of ingredients:

  • nub of fresh ginger, peeled
  • 1/2 green pepper, diced
  • 1 smallish carrot, sliced
  • tops of green onions, sliced
  • one clementine
  • 1/4 cup raisins
  • 1/4 cup banana peppers
  • 1/4 cup diced roasted red peppers, from a jar (not shown here!)
  • coconut oil for sauteing
  • soy sauce for seasoning
  • garlic infused beef broth for seasoning as well
  • brown rice, this is the kind that cooks in 10 minutes in boiling water

I basically just pulled out stuff I thought fit in a pilaf. I had mushrooms but they smelled funny so I did not use them. I must stop buying mushrooms unless I plan to use them right away. This was the second batch that smelled funny and had to be disposed of. Chop and mince and dice every thing to pilaf size. Saute everything while the rice is cooking. Add the raisins and clementine at the end. The amounts of the seasoning ingredients are up to you. The broth kind of brings it all together before adding the rice. It was very yummy!

And now for the weekend dessert. This is a cherry cobbler baked in a cast-iron skillet from America’s Test Kitchen. You can find the recipe here. I promise I followed the recipe exactly. Well except for using a 10 inch skillet instead of 12 inch, having only 5 cups of cherries instead of 6 cups, and not having turbinado sugar. Isn’t it pretty?

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And tasty too! This was simple enough to make. One does cook the cherry juice into a syrup before adding the cherries and biscuit topping. I do not see how this would be any better in a larger skillet. Ten-inch is just the right size. The biscuits come together easily enough with buttermilk and melted butter. Sprinkling the sugar on top before baking gives a nice color and crunch. I used an organic fair-trade sugar from Aldi which has a slight caramel color. I will make this again even with fresh or other types of canned fruits. I may reduce the sugar a bit even though it was just 1/2 cup.The only real improvement needed was to have vanilla ice cream for serving.

Have a blessed week!

 

This weekend in my kitchen…

~ nancyruth ~ 1 Comment

It snowed and snowed. 20 car pile up on a highway near me. Hubby has the electric cord running to the shed to start the snow-blower. It is cold and wintry. The dog romps around the yard to do his business and romps right back up the steps to the back door to come back inside.

To start the weekend we over bought the groceries. This is so easy to do at the discount grocery store. And we waited 30 minutes in the check out line because everyone was stocking up for the impending storm. Do we all forget that we live in New England and in the winter it snows? Heavy at times? With blowing wind? My excuse is that is the day and time that we usually go to the grocer.

I’m trying to get us to eat more fruits and vegetables and Hubby loves his animal protein. And the chicken breasts were $.99 per pound! I’ll be making this blogger’s recipe this week: whatsfordinnermoms slow cooker taco pasta. Sounds yummy!

With the many groceries filling up my pantry and fridge and freezer, I find that I need to use the bag of potatoes that have been languishing in the bottom of the pantry. Shepherd’s Pie for dinner. Now one can make Shepherd’s Pie all kinds of ways. I have never used minced lamb although I understand that is traditional. I use ground turkey. See, I’m trying to be healthy! Never mind that Hubby has put cheese and sour cream in the mashed potatoes!

The mire poix for the Pie is celery, onion, and red peppers (from a jar). I am using a garlic infused beef broth so I do not add any other seasonings. Saute the mire poix and then brown the ground meat. My standard ingredients for cooking include bags of frozen mixed vegetables, frozen chopped spinach, and red pepper flakes. The latter were not added to this dish but could have been. The amount of ingredients is variable depending on the amount of Pie you wish to make. I used 1 pound of ground turkey, 2 cups of mixed vegetables, 1 cup frozen spinach, 1/4 cup red peppers, 2 stalks celery, and half an onion. I add 2 tablespoons cornstarch to 1/2 cup broth and mix that in with the ingredients in the skillet. Put all of this in your baking dish. Make your standard mashed potatoes and pile on top. I baked this in a 350 degree F oven for 45 minutes. This is a 13 inch oval baking dish. This could feed hefty portions to a family of four or decent portions for six. It will feed Hubby and me for two meals and possibly one leftover for lunch for one.

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The beauty of this mixture is its versatility. Bake with biscuits or cornbread batter on top and it becomes Hungry Boy Casserole. Use it to fill pie crusts and it becomes Pot Pie. Add beans and chili powder and tomatoes and it becomes chili. I am certain there are numerous other dishes it could become. I’m thinking one could cook this up in advance and bag it up in freezer bags for “emergency meals” or take camping!

The next project in my kitchen this weekend was not as successful. Somewhere on FB someone posted a gluten free pancake recipe using just bananas, eggs, and cinnamon. I’m thinking pumpkin would be the same as mashed bananas and waffles can be made from pancake batter. So I give it a go. I had to add milk to thin the batter. I oiled my waffle iron and heated it according to manufacturer’s directions. Well, it did not cook up well. I had to peel it off the grid. It did not stick, it was too soft and did not crisp up. So I add 2/3 up flour, a little more milk, a 1/2 teaspoon baking soda, and heat a pan to make pancakes. These were edible but mushy. I should have just made a normal waffle recipe and added the pumpkin. Live and learn.

I very much enjoy puttering around my kitchen on weekend mornings, and afternoons. I think about what ingredients I have on hand, what recipes I would like to try for both dinners and baking. I have made the seasoning mix for the slow cooker taco recipe that I will put in the crockpot Monday morning. I have several recipes I would like to try over the week and need to put those in order to enhance the possibility of follow through. I get all these great ideas but then when I come home from work during the week my motivation often lags.

What I hope to do: no bake energy bites from the King Arthur Flour website, practice making marshmallow roses to decorate a Christening cake, boil eggs to take for lunches along with salad, cut the cantaloupe so there is fruit to snack on instead of chips, and make something citrus-y out of the grapefruit, oranges, and lemons in my refrigerator.

Wish me luck and have a blessed week!

Pound Cake for the New Year: everything is better with cake!

~ nancyruth ~ 6 Comments

 

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Hubby’s favorite cake is pound cake.I wanted to bake something. We ran our Saturday morning errands, spent a bit of money on pet food, took the dog to a play date at the local dog park, and came home. We will not go out this New Year’s Eve. But I will bake a cake.

The latest King Arthur Flour’s sales flyer has a recipe: King Arthur Flour’s Original Pound Cake. (They probably have it on their website as well, but I did not look for it.) Heat oven to 350 F and grease or cooking spray your Bundt pan.

  • 1 cup unsalted butter, softened
  • 1 cup sugar; I use the organic fair trade sugar from Aldi which has a slight caramel color
  • 4 large eggs, at room temperature

Beat butter until very light. I softened my butter by putting it in a bowl and in the microwave for 30 seconds. I know this is a cake-baking “no, no”. But that is what I did. Then gradually add the sugar, then the eggs, one at a time.

  • 2 cups flour; with all respect I changed this up to 1 cup all-purpose and 1 cup whole wheat pastry flour; we had just been talking about adding fiber to our diet. I did notice that the high end pet food we bought features “no grain”
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt

Sift or whisk these ingredients in a separate bowl.

  • 1/2 cup milk; I did not want to use almond milk so I used 1/4 cup half-and -half diluted with water to make 1/2 cup.
  • 1 Tablespoon your choice liquor such as brandy, sherry, rum; (optional)
  • 1 teaspoon vanilla extract

Hubby brought home a bottle of Jim Beam maple bourbon, pure Kentucky whisky! I am not much for the drinking of spirits but this has been an exception! Just a finger of this to sip on while watching some good, some bad, TV…yum! But nights kept awake with heartburn (both of us) made us put this back on the shelf. But it sounded like the perfect “liquor of my choice” for the pound cake.

Whisk these three ingredients together in a small bowl. Alternately add the wet and dry ingredients to the egg/sugar/butter mixture, stirring after each addition. End with the flour. Well I stirred quite a bit with the “stir” setting on the KitchenAid. Pour into the prepared pan smoothing the top. Bake 60-65 minutes. You can tent with foil for the last bit of baking if you think it is browning too fast.

Remove cake from oven and loosen the sides. Wait five minutes and turn out onto rack to cool. The recipe says to wrap in plastic wrap and store for a day or two before serving. I’m not doing that! Why bake a cake if you are not going to eat it?

Now my cake does not look as pretty as the one in the KAF flyer. I decide to add a glaze using maple syrup and the bourbon. This is an adaptation of a glaze for the cake I made in September. Take one tablespoon of butter, 1/8 cup bourbon, and 1/8 cup maple syrup and bring to boil. Keep boiling for 5-8 minutes until reduced to syrup consistency. Brush this over the warm cake.

We did not wait for the cake to cool completely before having a taste. I whipped up some cream with a touch of maple syrup for the topping. Delish!

Happy and blessed new year to all. Thanks for reading my food rantings this past year. I plan to keep them coming: I hope you do too! And may God bless us, everyone.

“Daddy” cookies

~ nancyruth ~ 2 Comments

The second batch of cookies I made this year was the last batch. I was going to make a chocolate chip cookie with dark chocolate and dried cherries but never got around to it. Maybe next year…which is right around the corner!

The fully loaded oatmeal cookie was a request of Hubby several years ago. Last year I did not make any so I thought I should make them this year. Cook’s Illustrated magazine (September&October 2016) published an Oatmeal Cookie recipe claiming it was chewier, moister, and easier to make than the standard from the Quaker canister. So I decide to give it a try.

  • 1 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 4 tablespoons unsalted butter
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 large egg plus 1 large yolk
  • 1 teaspoon vanilla extract
  • 3 cups old-fashioned rolled oats
  • 1/2 cup raisins (optional); okay, so I put in one cup M&Ms, 1/2 cup dried cranberries, and 1/2 cup peanut butter chips! This may have affected the outcome…

375 degrees F. Line pans with parchment paper.

Whisk the first three ingredients together and set aside. Melt butter in a skillet over medium high heat until foaming subsides and scrape and continue cooking for 1-2 minutes. Immediately transfer to a large heatproof bowl. Stir in cinnamon. Add the sugars until combined. Add the egg, the yolk, and the vanilla. Stir in flour mixture, then oats and raisins. Stir until evenly distributed. Mixture will be stiff.

Divide dough into 20 pieces. Flatten them slightly with a flat bottomed glass. At this point I made a dozen cookies with the intent of making more later. So I put the remaining dough in the refrigerator. Bake the cookies one sheet at a time for 8-10 minutes. They do not spread out much during baking.

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These tasted great and were perfect per Hubby. I baked another batch a few days later and had to mash the dough between my palms to get it to form balls. The dough seemed more like an oatmeal cookie granola. They baked up pretty well with a few cracks. It is possible, in all fairness to Cook’s Illustrated, that the triple amount of additives (chips, fruit, etc) was the cause of the granola effect. The melting of the butter made the mixing possible without a mixer and added a butterscotch-y taste to the batter, what batter there was. Will I use this recipe again? Probably, but not as a favorite. I find the Quaker canister recipe perfectly good and simple enough.

The second batch was sent to my favorite Airman, fresh out of Basic Training!

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