Grandmas Penuche

Penuche




You need a candy thermometer for this one. Also, I hope you like stirring, because there’s going to be a lot of that. A lot.


4 Tbsp. unsalted butter, plus more for the pan

2/3 cup chopped pecan pieces

¾ tsp. baking soda

1 tsp. vanilla extract

2 cups sugar

Pinch salt

½ cup light corn syrup

¼ cup half-and-half

¼ cup heavy cream



Butter an 8x8-inch baking pan. Line the pan with enough parchment paper to hang over the sides. Butter the paper, too, which will help it stick to the pan. Have your pecans, baking soda, and vanilla all measured out and ready in their own little bowls by the stove. Also, have your oven mitts and candy thermometer within arm’s reach.



In a heavy-based 3 qt. saucepan, combine the butter, sugar, salt, corn syrup, half-and-half, and cream. Stir with a wooden spoon over low heat until all of the sugar is dissolved. It takes a while and you can’t really tell by looking at it. The best thing to do is drag your finger along the spoon and rub the mixture between your fingers. Yes, it’s hot. Listen, no one said addiction was going to be easy. If there’s any graininess at all, keep stirring until it’s gone.



Once the sugar is dissolved, turn the heat to medium and cook, stirring, until the mixture foams to a boil. Add the baking soda. Lower the heat and stir like mad. Your oven mitts are right there if you need them. The mixture will double in volume, and then gradually subside and take on a golden hue. At this point, hook your candy thermometer onto the pot. Stir over medium-low heat until the temperature just registers 240°F. It takes a while and will hover at 239°F before jumping up, so pay close attention. You must remove the pot from the heat before it passes 240°F.



Okay, so with the pot off the heat, you can take out the candy thermometer so it doesn’t keep getting in the way of the stirring. Which you need to keep doing, fast. What you have will look like loose caramel sauce. Add the vanilla and stir carefully (it may spit). Add the pecans and continue stirring quickly. Now, you really have to pay attention, again. Keep stirring. I’m serious, if you stop, you’re screwed. You’ll notice that it seems to be getting thicker and lighter. Then, it will start to make this squeaky, sticky candy sound. I don’t know how else to describe it. You’ll know it when you hear it. When the spoon starts making a path on the bottom of the pot, you’re almost there. Yes, keep stirring.



The moment you notice that the mixture is starting to lose its gloss and turn kind of matte, start pouring into your buttered baking dish. You’ll have about 15 seconds to debate this with yourself. If you wait too long to pour, the mixture will get too dry or, worse, harden in the pot. If you stop stirring too soon, it might not solidify at all, so then you’ll have the best caramel sauce ever, but no penuche. So, go ahead, make a decision. . Let cool until fudge-like (you can refrigerate it), and cut into squares.

AunT Garys Prailine Squares

3 cups sugar, divided


1 cup half and half

1/4 cup water

1/4 teaspoon baking soda

5 tablespoons unsalted butter, cut into cubes

1/2 teaspoon vanilla extract

1 pound pecans, toasted, coarsely chopped (about 4 cups)







PreparationButter 8x8x2-inch metal baking pan. Combine 2 cups sugar and half and half in heavy large saucepan. Stir occasionally over low heat until sugar dissolves. Set aside.



Bring remaining 1 cup sugar and 1/4 cup water to boil in heavy medium saucepan over medium-low heat, stirring until sugar dissolves. Increase heat; continue boiling without stirring until syrup turns deep amber, brushing sides of pan with wet brush and swirling pan, about 8 minutes.



Immediately pour caramel syrup into half and half mixture in large saucepan (mixture will bubble). Stir constantly over medium-low heat until caramel dissolves. Attach candy thermometer to side of pan. Increase heat to medium. Continue cooking and stirring until mixture registers 244°F, about 12 minutes. Remove from heat and immediately stir in baking soda (mixture will foam slightly). Add butter and stir to melt. Let stand without stirring until mixture cools to 160°F, about 20 minutes. Mix in vanilla. Using large wooden spoon, stir constantly until candy begins to thicken and loses its gloss, 4 to 5 minutes. Mix in nuts (candy will be very stiff). Scrape candy into prepared pan. Using wet fingertips, press candy firmly into pan. Cool completely, then cut into 30 squares

Toffee Crunch Blonde Brownie

Ingredients:




1/2 cup softened butter

1 cup packed brown sugar

2 eggs

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup chocolate chips

1 pkg (200 g) Skor bits

What’s Next:



Go ahead & preheat your oven to 350 F



Beat butter with brown sugar and eggs until well blended. Stir in flour, baking powder, baking soda and salt. Mix well.



Stir in chocolate chips and 1 cup of Skor bits. Spread into greased 13 x 9-inch pan. Bake for 23-28 minutes or until golden brown. Remove from oven and immediately sprinkle evenly with remaining Skor bits. Cool. Cut into bars. Makes about 36 bars.

Pate De Fruit

So easy! We couldn't believe something this sweet and luscious made our healthy holiday dessert list.





Makes about 85 jellies

Parchment paper

2 cups frozen strawberries, defrosted

1 3/4 tablespoons  pectin powder
2 cups plus 2 tablespoons sugar, divided

3 tablespoons plus 1 1/2 teaspoons light corn syrup

2 teaspoons lemon juiceLine a rimmed 9" x 12" baking sheet (with at least a 1/4-inch rim) with parchment paper. Puree strawberries in a blender until smooth. Mix pectin and 3 tbsp sugar in a bowl. Transfer puree to a 2-quart saucepan and bring to a boil over medium-high heat. Sprinkle pectin-sugar mixture onto puree and stir until pectin dissolves. Continue to boil for 2 minutes. Add 1 3/4 cups sugar in 3 increments, stirring after each addition and waiting 15 seconds between additions. Add corn syrup; cook mixture until it thickens slightly, about 3 minutes. Remove from heat; stir in juice. Pour mixture into baking sheet, spread evenly and let set 2 hours. Cut jelly into 1-inch squares or other shapes using a sharp knife. Toss squares, a few at a time, in remaining 3 tbsp sugar. Store at room temperature in an airtight container for up to 1 month.

Mallows(Chocolate Covered Marshmallow Cookies)

Serves: about 2 dozen cookies



• 3 cups all purpose flour

• 1/2 cup  white sugar

• 1/2 teaspoon salt

• 3/4 teaspoon baking powder

• 3/8 teaspoon baking soda

• 1/2 teaspoon ground cinnamon

• 12 tablespoons  unsalted butter

• 3 eggs, whisked together

• Homemade marshmallows, recipe follows

• Chocolate glaze, recipe follows



1. In a mixer with the paddle attachment, blend the dry ingredients.

2. On low speed, add the butter and mix until sandy.

3. Add the eggs and mix until combine.

4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.

5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.

6. Preheat the oven to 375 degrees F.

7. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.

8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.

9. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.

10. Line a cookie sheet with parchment or silicon mat.

11. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.

12. Lift out with a fork and let excess chocolate drip back into the bowl.

13. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.






Homemade marshmallows:

• 1/4 cup water

• 1/4 cup light corn syrup

• 3/4 cup  sugar

• 1 tablespoon powdered gelatin

• 2 tablespoons cold water

• 2 egg whites , room temperature

• 1/4 teaspoon pure vanilla extract



1. In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.

2. Sprinkle the gelatin over the cold water and let dissolve.

3. Remove the syrup from the heat, add the gelatin, and mix.

4. Whip the whites until soft peaks form and pour the syrup into the whites.

5. Add the vanilla and continue whipping until stiff.

6. Transfer to a pastry bag.



Chocolate glaze:

• 12 ounces semisweet chocolate

• 2 ounces cocoa butter or vegetable oil



1. Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.





Enjoy!

Spice and Sugar Doughnuts

1/2 cup milk



1/3 cup plus 1/2 tablespoon sugar



1/2 tablespoon active dry yeast



2 1/2 cups all-purpose flour



1/8 teaspoon mace



1/2 teaspoon salt



1 large egg



1 tablespoon orange flower water



4 tablespoons unsalted butter, melted



Vegetable oil for frying



Sugar and Spice Topping



1 cup sugar



1 teaspoon ground cinnamon



1/8 teaspoon salt



1/4 teaspoon ground cardamon





Warm milk in a saucepan or in microwave until just warm, not hot (you will kill the yeast). Combine milk in a small bowl with the 1/2 tablespoon sugar and the yeast and let sit for 10 minutes, until the mixture has expanded and bubbled.



Combine flour, remaining sugar, mace, and salt together in the bowl of a stand mixer.



Mix the egg, orange flower water, and 3 tablespoons of water together in another small bowl.



With the mixture running on low speed, slowly add in the yeast mixture, egg mixture, and melted butter, mixing just until it starts to come together.



Switch to the dough hook and mix the dough together for another 10-15 minutes, until the dough has formed a ball around the hook and making slapping noises around the bowl.



Scrape dough together, place in an oiled bowl, cover with plastic wrap, and refrigerate overnight.



Roll the dough out to about a 3/16" thickness on a lightly floured surface or silicone baking mat. Chill for 30 minutes.



Cut the dough into rings and holes with a donut cutter, or if don't have one, just cut into 1-inch squares. Place on a baking sheet lined with lightly greased parchment paper, cover with another piece of lightly greased parchment paper, and let proof in a warm area for about 30 minutes, until the doughnuts have risen.



Meanwhile, combine all the ingredients for the sugar and spice topping in a bowl.



When you are ready to fry the doughnuts, fill a medium heavy-duty saucepan about half full with the oil and heat on medium-high heat to 375 degrees.



Carefully drop in a few doughnuts at a time, taking care not to overcrowd them - they won't be able to cook properly and you'll have more difficulty pulling them out at the right time.



Fry for about 1 to 2 minutes on each side until they are evenly browned. Remove with a slotted spoon and place on a baking sheet lined with paper towels to drain.



When they have cooled enough to touch but are not totally cool, toss them in the sugar and spice topping to coat. Serve immediately.

Best Key Lime Pie

Ingredients:


For the pastry:

1 1/4 cups all-purpose flour

1/4 tsp. salt

1 tsp. sugar

6 Tbs. (3/4 stick) cold unsalted butter, cut into

1-inch pieces

1/4 cup shortening

2 to 3 Tbs. ice water, or as needed

For the lime curd:

3 eggs

5 egg yolks

1/2 cup sugar

3 Tbs. milk

Pinch of salt

1/2 cup Key lime juice

8 Tbs. (1 stick) softened unsalted butter, cut

into 1-inch pieces

For the meringue:

4 egg whites

1/2 tsp. vanilla extract

1/4 tsp. cream of tartar

1/3 cup sugar

Directions:

To make the pastry, in the bowl of a food processor, combine the flour, salt and sugar and pulse once to mix. Add the butter and shortening and process in short pulses to form pea-size crumbs, 20 to 25 seconds. While pulsing, gradually add the water to form larger, moist crumbs, 10 seconds more. Turn the dough out onto a lightly floured surface and, with floured hands, shape the mixture into a flat disk. Wrap tightly with plastic wrap and refrigerate until firm, at least 1 hour or as long as overnight.



To make the lime curd, in the top pan of a double boiler or in a nonreactive saucepan, whisk together the eggs, egg yolks, sugar, milk and salt until blended. Then whisk in the Key lime juice. Set the top pan over but not touching simmering water in the bottom pan, or set the saucepan over medium-low heat. (If using a saucepan, take care not to heat the mixture too quickly.) Cook, stirring constantly with a wooden spatula or spoon, until the mixture is warmed through, 1 to 2 minutes.



Begin adding the butter a little at a time, stirring each addition until blended before adding more. Continue cooking, stirring constantly and scraping the bottom of the pan, until a finger drawn across the back of the spatula leaves a path, 8 to 10 minutes more. Immediately remove the pan from the heat. Pass the curd through a chinois set over a nonreactive bowl and let cool to room temperature.



Position a rack in the center of an oven and preheat to 425°F.



On a lightly floured surface, roll out the pastry into a 12-inch round, about 1/8 inch thick. Transfer the dough to a 9-inch pie dish, fit the dough into the dish and trim the edges, leaving a 1/2-inch overhang. Fold under the excess dough and, using your thumb, decoratively flute the edges.



Line the bottom of the pie shell with parchment paper and fill the center with pie weights or dried beans. Bake for 12 minutes, then remove the parchment paper and weights. Continue baking until the pastry is golden and flaky, 10 to 12 minutes more. Transfer the pie dish to a wire rack and let cool for 5 minutes.



Reduce the heat to 350°F. Pour the curd into the pie shell. Bake until the curd is set around the edges but still a little loose in the center, 20 to 25 minutes.



Meanwhile, make the meringue: In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form, about 1 minute. Increase the speed to high, add the sugar 1 Tbs. at a time, and beat until stiff, glossy peaks form, about 4 minutes more.



Spread the meringue over the hot filling to the edges of the pastry. Bake until the top is golden, about 15 minutes. Transfer the pie to a wire rack and let cool to room temperature. Refrigerate for at least 4 hours before serving. Dip a knife in hot water to cut slices.

Serves 8.

Layered Glass Cookie Jar Gift

This one-of-a-kind, do-it-yourself layered glass cookie jar comes with all the necessary dry ingredients already measured out! It is a "just add butter, eggs and vanilla" kind of gift, which will delight grown-ups and kids alike. Any favorite cookie recipe will do; however, we chose a recipe with walnuts, dried cherries and chocolate chips for a festive look and delicious taste!


Ingredients:

1-quart wide-mouthed jar (with a lid) in glass or clear plastic

1/4 cup granulated sugar

3/4 cup packed light brown sugar

3/4 cup all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/2 cup chopped walnuts

1/2 cup dried tart cherries

1/2 cup rolled oats (not instant)

3/4 cup semisweet chocolate chips

3-by-3-inch piece white card stock

Hole punch

16 to 18 inches narrow ribbon or kitchen string

Directions:

Add each ingredient into the jar in the order listed. After each addition, use a large spoon or a small fist to level and pack down each layer. Attach the lid.



On the white card stock, make a gift tag that includes the following instructions: "For scrumptious holiday cookies in a flash, preheat the oven to 375°F. Beat together 3 ounces (3/4 stick) softened unsalted butter, 1/2 teaspoon vanilla extract and 1 egg in a large bowl or mixer. Add the contents of the jar and stir or mix until well blended. Drop by rounded spoonfuls onto an ungreased cookie sheet. Bake until golden, 7 to 10 minutes. Makes 2 dozen cookies. Enjoy!"



Punch a hole in a corner of your gift tag, and thread your ribbon or kitchen string through. When the tag is centered in the middle of the ribbon, tie the ribbon around the jar's neck, or secure it under the threads of the lid. Makes 1 jar.

Chocolate Marshmellow Fudge

This creamy, rich fudge is lightened by the marshmallows. The fudge will keep, uncut, in the refrigerator for 1 week, tightly wrapped in aluminum foil. Cut into bars or squares before serving or packing into gift boxes.


Ingredients:

4 Tbs.(1/2 stick) unsalted butter, melted

1 cup firmly packed light brown sugar

1 cup granulated sugar

1/4 cup light corn syrup

1/2 cup half-and-half

1/8 tsp. salt

4 oz. bittersweet or semisweet chocolate, coarsely chopped

1/2 cup chopped walnuts

1 1/2 cups miniature marshmallows

Directions:

Lightly butter an 8-inch square pan.



In a large, heavy saucepan over medium heat, combine the butter, brown sugar, granulated sugar, corn syrup, half-and-half and salt and bring to a boil, stirring constantly. Using a pastry brush dipped in hot water, brush down any sugar crystals that form on the sides of the pan. Boil for 2 1/2 minutes and then stir in the chocolate until melted and well blended. Continue to boil, without stirring, until a candy thermometer reads 234°F, 7 to 10 minutes.



Remove from the heat and let cool until almost room temperature, or 110°F on a candy thermometer, about 15 minutes. Using an electric mixer, beat the fudge until the color dulls and the fudge is creamy, 2 to 3 minutes. Stir in the walnuts by hand.



Sprinkle the marshmallows in the prepared pan and spoon the fudge over them. Lay a piece of plastic wrap across the surface and, using your hands, press the fudge down into the marshmallows. Remove the plastic and smooth the surface of the fudge with a spatula. Cover the pan with aluminum foil and refrigerate until firm, about 6 hours. Cut into 2-inch bars, or any shape desired, to serve or give as a gift. Makes sixteen 2-inch bars.

Orange Marmalade Pumpkin Pie

The key to making a flaky, all-butter crust is to handle the ingredients as little as possible. Cut the butter into the flour just until it forms pea-size crumbs; this means that small bits of butter will still be visible. A common misconception when making pie dough is that the butter holds the flour together. The ice water actually performs this function, so avoid overblending the butter.


Ingredients:

1 cup all-purpose flour

1/4 tsp. plus 1 cup sugar

1 tsp. salt

8 Tbs. (1 stick) unsalted butter, cut into small

pieces

2 to 3 Tbs. ice water

1 2/3 cups pumpkin puree (see related tip

at left)

2 Tbs. orange marmalade

3 Tbs. molasses

1/2 tsp. ground cloves

1/4 tsp. freshly grated nutmeg

1/2 tsp. ground cinnamon

3 eggs, lightly beaten

1 cup heavy cream

Whipped cream for serving

Directions:

In a food processor, combine the flour, the 1/4 tsp. sugar and 1/2 tsp. of the salt and pulse once to blend. Add the butter and process in short pulses until pea-size crumbs form, 20 to 25 seconds. While pulsing, gradually add the water until large, moist crumbs form, about 10 seconds more.



Turn the dough out onto a lightly floured surface and press together to form a 5-inch disk. Cover with plastic wrap and refrigerate for at least 1 hour.



Preheat an oven to 425°F.



On a lightly floured surface, roll out the dough into a 12-inch round about 1/8 inch thick. Transfer the dough to a 9-inch pie dish and fit the dough into the dish. Trim the edges, leaving a 1-inch overhang. Fold under the excess dough and, using your thumb, decoratively flute the edges. Refrigerate for 20 to 30 minutes.



Line the pie shell with aluminum foil or parchment paper and fill with pie weights or dried beans. Bake for 20 minutes. Transfer the pie shell to a wire rack and let cool.



In a large bowl, stir together the pumpkin, marmalade, molasses, the 1 cup sugar, the cloves, nutmeg, cinnamon and the remaining 1/2 tsp. salt. Add the eggs and cream and stir until smooth. Pour the filling into the pie shell and smooth the top.



Bake for 15 minutes. Reduce the oven temperature to 325°F and bake until a knife inserted into the center comes out clean, 35 to 40 minutes. Transfer the pie to a wire rack and let cool. Top each slice with a dollop of whipped cream.

Serves 8 to 10.

Cajeta de Coco (Coconut Fudge)

2 cups sweetened condensed milk



2 cups unsweetened shredded coconut, divided



1 cup salted butter



1/2 cup graham cracker crumbs



1/2 teaspoon vanilla



-Combine all ingredients leaving out 1 cup of the coconut.



-Cook on medium heat until it comes to a boil, stirring constantly. Simmer for an additional 5 minutes until it comes together and you can see the bottom of the pan when you stir.



-Let the mixture cool down completely. Taking a teaspoonful at a time, form into balls.



-Place remaining cup of coconut into a small pan. Toast over medium heat until it just starts to brown.



Roll balls in toasted coconut and they are ready to eat!





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Sweetened Condensed Fudge

A chocolate fudge topped with a layer of creamy white fudge. After it sets, cut into bite-sized cubes just a little larger than sugar cubes.


Ingredients:

8 oz. semi-sweet chocolate

2 tbsp unsalted butter

1 can sweetened condensed milk

1/4 cup chopped nuts (optional)

8 oz. white chocolate

1/2 cup mini marshmallows



Recipe continued below...

Instructions:

Step 1: Line an 8" square pan with a sheet of parchment paper. Trim and fold paper to fit into corners and up sides of pan, leaving enough overhang to pull fudge out later.



Step 2: In metal bowl set over pot of simmering water, melt semi-sweet chocolate with 1 tbsp of the butter. Measure out half of the can of sweetened condensed milk (about 1/2 cup plus 2 tbsp); stir into chocolate mixture along with nuts, if using. Remove from heat. Using rubber spatula, spread evenly over bottom of prepared pan.



Step 3: For white chocolate layer, clean bowl and dry well. Set over simmering water and melt white chocolate with remaining butter. Add marshmallows; stir until melted. Stir in rest of sweetened condensed milk; remove from heat. Spread white chocolate layer evenly over dark chocolate layer.



Step 4: Let stand at room temperature at least several hours or overnight until set. Using edges of parchment, lift fudge out of pan onto cutting board. Cut into small cubes slightly larger than sugar cubes. (Fudge can be stored, well-wrapped, in fridge or freezer.)



Makes about 100 small pieces

Nutmeg-Maple Cream Pie

3/4 cup maple syrup

2 1/4 cups heavy cream

4 egg yolks

1 whole egg

1/4 teaspoon salt

1 teaspoon freshly grated nutmeg

1 teaspoon vanilla extract

1 9-inch pie crust or tart shell.



1. Par-bake pie crust: Preheat oven to 350°F. Line pie refrigerated pie shell with foil or parchment paper and fill with pie weights or dried beans. Bake 10 to 12 minutes or until beginning to set. Remove foil with weights and bake 15 to 18 minutes longer or until golden. If shell puffs during baking, press it down with back of spoon. Cool on wire rack. Lower temperature to 300 degrees.



2. Prepare filling: In a medium saucepan over medium-high heat, reduce maple syrup by a quarter, 5 to 7 minutes. Stir in cream and bring to a simmer. Remove from heat.



3. In a medium bowl, whisk together egg yolks and egg. Whisking constantly, slowly add cream mixture to eggs. Strain mixture through a fine-mesh sieve into a cup or bowl with pouring spout. Stir in salt, nutmeg and vanilla.



4. Pour filling into crust and transfer to a rimmed baking sheet. Bake until pie is firm to touch but jiggles slightly when moved, about 1 hour. Let cool to room temperature before serving.

Austrian Raspberry Shortbread

Austrian Raspberry Shortbread





1 pound (4 sticks) unsalted butter, slightly softened

4 egg yolks

2 cups granulated sugar

4 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

Optional additions: 1 teaspoon vanilla extract or 1 teaspoon lemon zest

1 cup raspberry jam, at room temperature

1/4 cup confectioners’ sugar



Cream the butter in a mixer fitted with a paddle attachment (or using a hand mixer) until soft and fluffy. Add the egg yolks and mix well.



Mix the granulated sugar, flour, baking powder, and salt together. Add to the butter and egg yolk mixture and mix just until incorporated and the dough starts to come together. Turn the dough out onto a floured work surface and form into two balls. Wrap each ball in plastic wrap and freeze at least 2 hours or overnight (or as long as a month, if you like).



Heat the oven to 350 degrees.



Remove one ball of dough from the freezer and coarsely grate it by hand or with the grating disk in a food processor into the bottom of a 9×13-inch baking pan or a 10-inch tart pan with a removable bottom. Make sure the surface is covered evenly with shreds of dough.



With a piping bag with a wide tip or a zip-lock bag with the corner cut off, squeeze the jam over the surface as evenly as possible, to within 1/2 inch of the edge all the way around. Remove the remaining dough from the freezer and coarsely grate it over the entire surface.



Bake until lightly golden brown and the center no longer wiggles, 50 to 60 minutes. As soon as the shortbread comes out of the oven, dust with confectioners’ sugar.



Cool on a wire rack, then cut in the pan with a serrated knife. I find that for this an all bar cookies, chilling the pan in the fridge makes it a lot easier to get clean cuts.

Peanut Butter Cookies

The brilliance of these cookies is that they have include two different formats for peanuts–three if you use chunky peanut butter. They’re crisp on the outside, and almost cakey on the inside. Bake a batch and then hide the results in the furthest and most forgettable reaches of your kitchen. You’ll thank me later.



1 1/4 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup peanut butter at room temperature (smooth is what we used, but I am pretty sure they use chunky at the bakery)

3/4 cup sugar

1/2 cup firmly packed light brown sugar

1 large egg, at room temperature

1 tablespoon milk

1 teaspoon vanilla extract

1/2 cup peanut butter chips

1/2 cup chocolate chips



For sprinkling: 1 tablespoon sugar, regular or superfine



Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.



In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter and chocolate chips. Place sprinkling sugar — the remaining tablespoon — on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crisss-cross pattern (I used the back of a small offset spatula to keep it smooth on top), but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.



Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely

Rugelach Pinwheels

Rugelach Pinwheels


Although apricot jam, raisins and walnuts are traditional, this doesn’t mean that any other jam, dried fruit or nut couldn’t be used as a replacement.


Makes about 50 cookies



Dough

1 package (8 ounces) cream cheese, room temperature

1 cup (2 sticks) unsalted butter, cut into small pieces, room temperature

1/4 cup granulated sugar

2 cups sifted bleached all-purpose flour



Filling

1/4 cup plus 2 tablespoons granulated sugar

1/4 cup packed light-brown sugar

1/2 teaspoon ground cinnamon

3/4 cup golden raisins, chopped

1 cup finely chopped walnuts

1/2 cup apricots preserves, heated and cooled slightly



Topping

1 cup sugar

2 teaspoons ground cinnamon



Place cream cheese and butter in the bowl of a food processor and process until smooth and creamy. Add sugar and continue processing until fully incorporated. Add flour and pulse just until dough comes together. Divide dough into 2 equal pieces, wrap with plastic wrap, and refrigerate at least 2 hours.



Meanwhile, make filling. In a medium bowl, mix together granulated and brown sugar, cinnamon, raisins, and walnuts; set aside.



On a lightly floured surface, roll out 1 piece of dough into a rectangle about 1/8-inch thick. Spread a thin layer of preserves over dough; sprinkle with filling mixture. Roll dough into a log beginning with one of the long sides; wrap in plastic wrap. Transfer dough log baking sheet. Repeat process with remaining piece of dough. Place dough logs in refrigerator; let chill at least 1 hour.



Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside. Mix together the cinnamon and sugar for the topping; set aside.



Slice chilled dough logs crosswise, about 1/4 inch thick. Toss each cookie in the cinnamon-sugar mixture. Place cookies 3 inches apart on prepared baking sheets. Bake until lightly browned, 18 to 20 minutes. Lift parchment paper from baking sheets and transfer to a wire cooling rack; let cool.

Hamantaschen

I love using a little cream cheese in the dough to give it a little more flavor and tenderness. Be sure to seal the corners well–hamantaschen pancakes are much harder to pack in a tin!



Yield: About 22 2-inch cookies



8 tablespoons unsalted butter, softened

3 ounces cream cheese at room temperature

3 tablespoons sugar

1 egg

1 teaspoon vanilla extract

1/2 teaspoon orange zest

1 1/3 cups plus 4 teaspoons flour

1/4 teaspoon salt



Various jams (we used raspberry, blackberry and apricot, but my favorite is this stuff) or prepared fillings (such as poppy seed or prune pastry filing)



Cream butter and cream cheese together until smooth. Add sugar and mix for one minute longer, then egg, vanilla extract, orange zest and salt, mixing until combined. Finally, add the flour. The mixture should come together and be a tad sticky. If it feels too wet, add an additional tablespoon of flour.



Form dough into a disc, wrap in plastic and refrigerate for at least an hour.



Preheat oven to 350°F.



To form the hamantaschen, roll out the dough on a well-floured surface until it is about 1/4-inch thick. Using a round cookie cutter (3 inches is traditional, but very large; I used one that was 2 1/2 inches), cut the dough into circles. Spoon a teaspoon of you filling of choice in the center. Fold the dough in from three sides and firmly crimp the corners and give them a little twist to ensure they stay closed. Leave the filling mostly open in the center. Bake on a cookie sheet lined with parchment paper and bake until golden brown, about 20 minutes.



Cool on racks. Resist the urge to try a still-hot one unless a jam-burnt tongue is as much of your tradition as are these cookies.

Choclate Cheesecake Brownies

Brownie batter


1 stick (1/2 cup or 4 ounces) unsalted butter, cut into pieces

3 ounces unsweetened chocolate, chopped

1 cup sugar

2 large eggs

1/2 teaspoon pure vanilla extract

2/3 cup all-purpose flour



Cheesecake batter

8 ounces cream cheese, well softened

1/3 cup sugar

1 large egg yolk

1/4 teaspoon pure vanilla extract



Plus

1/2 cup semisweet chocolate chips



Make brownie batter: Put oven rack in middle position and preheat oven to 350°F. Butter an 8-inch square baking pan. Heat butter and chocolate in a 3-quart heavy saucepan — though I did mine double-boiler style, placing the mixing bowl I was using over simmering water, thereby creating one less dirty dish and melting the chocolate more gently — over moderately low heat, whisking occasionally, just until melted. Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined. Whisk in flour until just combined and spread in baking pan.



Make cheesecake batter: Whisk together cheesecake batter ingredients in a small bowl until smooth. Dollop over brownie batter, then swirl in with a knife or spatula.



[I actually like using a butter knife because the tip of it is round enough that you can use it to fold bits of the brownie batter over the cheesecake batter for a more visibly marbled effect. Try it!]



Sprinkle chocolate chips over cheesecake/brownie batter swirl. Although it might be more logical to just mix them into the cheesecake batter (and feel free to do this, it will have no ill-effect) I thought it might interrupt the swirl-ability of it.



Bake brownies: Bake until edges are slightly puffed and center is just set, about 35 minutes. Serve warm or at room temperature.



Slicing tip: I like to chill my brownies until they’re almost frozen before cutting them. It makes it much easier to get a clean slice. I also like to eat my brownies super-cold, but that’s just personal taste.

Punishments (Punitions)

1 1/4 sticks (5 oz; 140 g) unsalted butter, at room temperature

Slightly rounded 1/2 cup (125 g) sugar

1 large egg, at room temperature

2 cups (280 g) all-purpose flour



1. Put the butter in the work bowl of a food processor* fitted with the metal blade and process, scraping down the sides of the bowl as needed, until the butter is smooth. Add the sugar and process and scrape until thoroughly blended into the butter. Add the egg and continue to process, scraping the bowl as needed, until the mixture is smooth and satiny. Add the flour all at once, then pulse 10 to 15 times, until the dough forms clumps and curds and looks like streusel.



2. Turn the dough out onto a work surface and gather it into a ball. Divide the ball in half, shape each half into a disk, and wrap the disks in plastic. If you have the time, chill the disks until they are firm, about 4 hours. If you’re in a hurry, you can roll the dough out immediately; it will be a little stickier, but fine. (The dough can be wrapped airtight and refrigerated for up to 4 days or frozen for up to 1 month.)



3. Position the racks to divide the oven into thirds and preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.



4. Working with one disk at a time, roll the dough out on a lightly floured surface until it is between 1/8 and 1/4 inch (4 and 7 mm) thick. Using a 1 1/2-inch (4-cm) round cookie cutter, cut out as many cookies as you can and place them on the lined sheets, leaving about 1 inch (2.5 cm) space between them. (You can gather the scraps into a disk and chill them, then roll, cut, and bake them later.)



5. Bake the cookies for 8 to 10 minutes, or until they are set but pale. (If some of the cookies are thinner than the others, the thin ones may brown around the edges. M. Poilâne would approve. He’d tell you the spots of color here and there show they are made by hand.) Transfer the cookies to cooling racks to cool to room temperature.



Do ahead: The cookies can be kept in a tin at room temperature for about 5 days or wrapped airtight and frozen for up to 1 month.



* Though they were originally made by hand, Greenspan encourages the food processor, because it works so quickly, you can get that “quintessential sandy texture that is the hallmark of these plain cookies.” And yes, I just love the way she says that.

Homemade Marshmallow Fondant

Makes about 3 lbs of marshmallow fondant




INGREDIENTS
16 ounces white mini-marshmallows (I used Jet Puff)

2-5 tbsp water

2 lbs powdered sugar (I used C&H powdered sugar)

about 1/2 cup Crisco shortening, to grease hands and work surface
INSTRUCTIONS

Melt marshmallows and 2 tbsp of water in a microwave safe bowl. Put the bowl in the microwave for 30 second intervals (stir between intervals) for about 2-1/2 minutes until marshmallows are melted. Place 1 to 1-1/2 lbs of the powdered sugar on the top of the melted marshmallow mix.

Now grease your hands GENEROUSLY (palms and in between fingers), then heavily grease the surface you will be using and dump the bowl of marshmallow/sugar mixture in the middle.
Start kneading like you would bread dough. It will be VERY sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and surface when the fondant starts sticking. If the mix is tearing easily or it is to dry, add water (about 1/2 tablespoon at a time). Continue to knead and add water until there are no bits of powder sugar visible. It usually takes about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing.
[NOTES: I added about 1-1/2 tbsp of water]
Prepare the fondant for storing by coating it with a good layer of Crisco shortening, double wrap with saran wrap and then put in ziploc bag. Squeeze out as much air as possible. Let rest overnight for best results.




This is better then the boxed fondant by far....Most people turn their noses to notion of  eating fondant  decorated cakes...but with this recipie....They will be begging for seconds ...I promise!       

Chocolat Covered Cherries

60 maraschino cherries with stems

3 tablespoons butter, softened

3 tablespoons corn syrup 2 cups sifted confectioners' sugar

1 pound chocolate chips  (I use Giredelli) Milk or dark chocolate
Directions:

1. Drain cherries and set on paper towels to dry.

2. In a medium bowl, combine butter and corn syrup until smooth. Stir in confectioners' sugar and knead to form a dough. Chill to stiffen if necessary. Wrap each cherry in about 1 teaspoon of dough. Chill until firm.

3. Melt chocolate in a heavy saucepan over low heat. Dip each cherry in by its stem, and place on waxed paper lined sheets. Chill until completely set. Store in an airtight container in a cool place. Best after 1 or 2 weeks.

Outstanding Caramel Pecan Tart

Ingredients


3 1/2 cups coarsely chopped pecans

2 cups all-purpose flour

2/3 cup powdered sugar

3/4 cup butter, cubed

1/2 cup firmly packed brown sugar

1/2 cup honey

2/3 cup butter

3 tablespoons whipping cream

Preparation

1. Arrange pecans in a single layer on a baking sheet. Bake at 350° for 5 to 7 minutes or until lightly toasted. Cool on a wire rack 15 minutes or until completely cool.



2. Pulse flour, powdered sugar, and 3/4 cup butter in a food processor 5 to 6 times or until mixture resembles coarse meal. Pat mixture evenly on bottom and up sides of a lightly greased 11-inch tart pan with removable bottom.



3. Bake at 350° for 20 minutes or until edges are lightly browned. Cool on a wire rack 15 minutes or until completely cool.



4. Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil in a 3-qt. saucepan over medium-high heat. Stir in toasted pecans, and spoon hot filling into prepared crust.



5. Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool on a wire rack 30 minutes or until completely cool.



Caramel-Pecan Bars: Prepare recipe as directed, pressing crumb mixture evenly on bottom and 3/4 inch up sides of a lightly greased heavy-duty aluminum foil-lined 13- x 9-inch pan. When completely cool, using the aluminum foil as handles, carefully lift the tart from the pan, and transfer to a serving tray. Cut into squares.

Florentine Bars

Ingredients


1 cup salted butter, at room temperature

1 3/4 cups sugar

1 egg plus one egg yolk

2 1/2 cups cake flour

1/2 cup plus 6 tbsp. unsalted butter

1/3 cup honey

1/3 cup heavy whipping cream

12 ounces sliced almonds

1/2 cup raisins, finely chopped

1/2 cup tart dried apricots , finely chopped

1/2 cup tart dried cherries, finely chopped

Preparation

1. Preheat oven to 375°. In a large bowl, cream salted butter with 1/2 cup sugar until light and fluffy. Add egg and egg yolk and beat to combine. Gradually add flour and mix well (dough will be very soft). Transfer to a floured 16- by 11-in. parchment paper. With a floured rolling pin, roll dough to same size as parchment. Trim any overhang, then transfer dough (on parchment) to a large rimmed baking pan. Bake until golden brown, about 12 minutes. Remove from oven (leave oven on) and set aside.



2. In a medium saucepan over medium heat, stir together unsalted butter, remaining 1 1/4 cups sugar, honey, and cream. Cook mixture, stirring frequently, until it registers 250° on a candy thermometer. Remove pan from heat and stir in almonds, raisins, apricots, and cherries.



3. Using a spatula, gently spread warm topping over shortbread. Bake until topping is caramelized and almonds are lightly browned, about 10 minutes. Remove from oven; while still warm, cut into 2-in. squares. Cool completely.

Preserve Danish

First Layer


1/2 cup (1 stick) butter*, cut into pats or 1/2-inch cubes

1 cup King Arthur Unbleached All-Purpose Flour

1/4 cup water

*If you're using unsalted butter, add 1/4 teaspoon salt.

Second Layer

1 cup water

1/2 cup (1 stick) butter*

1 cup King Arthur Unbleached All-Purpose Flour

3 large eggs, at room temperature; warm them, in the shell, in hot tap water for 10 minutes if they're cold from the fridge

1 teaspoon almond extract

*If you're using unsalted butter, add 1/4 teaspoon salt.

Topping

2/3 cup jam or preserves

1/2 to 2/3 cup slivered or sliced almonds, toasted in a 350°F oven for about 7 to 10 minutes, or until they're a light, golden brown

Icing

1/2 cup confectioners' or glazing sugar

1 teaspoon vanilla

4 teaspoons milk or water (approximately)

First Layer

4 ounces (1 stick) butter*, cut into pats or 1/2-inch cubes

4 1/2 ounces King Arthur Unbleached All-Purpose Flour

2 ounces water

*If you're using unsalted butter, add 1/4 teaspoon salt.

Second Layer

8 ounces water

4 ounces (1 stick) butter*

4 1/2 ounces King Arthur Unbleached All-Purpose Flour

3 large eggs, at room temperature; warm them, in the shell, in hot tap water for 10 minutes if they're cold from the fridge

1 teaspoon almond extract

*If you're using unsalted butter, add 1/4 teaspoon salt.

Topping

7 ounces jam or preserves

2 to 2 1/2 ounces slivered or sliced almonds, toasted in a 350°F oven for about 7 to 10 minutes, or until they're a light, golden brown

Icing

2 ounces confectioners' or glazing sugar

1 teaspoon vanilla

4 teaspoons milk or water (approximately)

Directions

Preheat the oven to 350°F. Lightly grease (or line with parchment) a large cookie sheet.



1) First layer: In a medium-sized mixing bowl, combine the butter, flour, and salt (if you're using it), working the butter into the flour with a pastry blender or fork, your fingers, or a mixer. Mix until everything is crumbly, then stir in the water. The dough will become cohesive, though not smooth.



2) Divide the dough in half; if you're using a scale, each half will weigh about 4 5/8 ounces. Wet your hands, and shape each piece of this wet dough into a rough log. Pat the logs into 11" x 3" rectangles on the sheet, leaving at least 4" (but preferably 6") between them, and 2" on each side. These puff up in the oven (hence the name), and you need to leave them room for expansion.



3) Second layer: In a medium-sized saucepan, bring the water and butter to a boil. Stir until the butter melts, then add the flour (and salt, if you're using it) all at once. Stir the mixture with a spoon till it thickens, begins to steam, and leaves the sides of the pan; this will happen very quickly.



4) Transfer the dough to a mixing bowl, or the bowl of an electric mixer. Beat it at medium speed for 30 seconds to 1 minute, just to cool it down a bit.



5) Add the eggs one at a time, beating well after each addition; beat until the dough loses its "slimy" look, and each egg is totally absorbed.



6) Mix in the almond extract.



7) Divide the batter in half. Spread half the batter over one of the dough strips on the pan, covering it completely. Repeat with the remaining batter and dough.



8) With a spatula (or your wet fingers) spread the batter until it completely covers the entire bottom layer of dough. Smooth it out as best you can.



9) Bake the pastry for 50 minutes to 1 hour, or until it's a deep golden brown. Remove it from the oven, and transfer each pastry to a wire rack.



10) Topping: Spread each warm pastry with about 1/3 cup of jam or preserves. (Any flavor is fine, but our favorites are raspberry and apricot.)



11) Sprinkle the toasted almonds atop the jam. By this time, your beautifully puffed pastries are probably starting to sink; don't worry, this is all part of the plan.



12) Icing: Stir together the sugar, vanilla, and enough milk or water to form a thick but "drizzlable" icing.



13) Drizzle the icing atop the pastries.



14) Cut into squares or strips to serve.

Best Brownie Rounds

1 cup unsalted butter


2 1/4 cups sugar

1 1/4 cups Double-Dutch Dark Cocoa or Dutch-process cocoa

1 tablespoon espresso powder

1 teaspoon salt

1 teaspoon baking powder

1 tablespoon vanilla extract

4 large eggs

1 1/2 cups King Arthur Unbleached All-Purpose Flour

2 cups chocolate chips

1 cup chopped nuts, optional

8 ounces unsalted butter

15 3/4 ounces sugar

3 3/4 ounces Double-Dutch Dark Cocoa or Dutch-process cocoa

1 tablespoon espresso powder

1 teaspoon salt

1 teaspoon baking powder

1 tablespoon vanilla extract

4 large eggs

6 1/4 ounces King Arthur Unbleached All-Purpose Flour

12 ounces chocolate chips

4 1/2 ounces chopped nuts, optional

Directions

Preheat the oven to 350°F. Lightly grease a 10" x 15" jelly roll pan or a 9" x 13" pan. For guaranteed easy removal of the brownies, line the greased pan with parchment, and grease the parchment.



1) In a microwave-safe bowl, or in a saucepan set over low heat, melt the butter.



2) Add the sugar, stirring to combine. Remove from heat.



3) Stir in the cocoa, espresso powder, salt, baking powder, and vanilla.



4) Whisk in the eggs, stirring until smooth.



5) Add the flour, chips, and optional nuts, again stirring until smooth.



6) Spoon the batter into the prepared pan.



7) Bake the brownies for 28 to 34 minutes, until a cake tester inserted into the center comes out clean. The brownies should feel set on the edges, and barely set in the center.



8) Remove the brownies from the oven, and cool for at least 1 hour before cutting.



9) Use a 1 1/2" round cutter to cut as many circles as possible (about 46) out of the brownies in a 10" x 15" pan. You'll get about 38 from a 9" x 13" pan. Wrap well; enjoy the leftover scraps.



10) Just before serving, garnish the brownies with whipped cream, shaved chocolate, and a dusting of espresso powder.

No Fail Sugar Cookies

No Fail Sugar Cookies

Ingredients:

• 6 cups all-purpose flour

• 3 teaspoons baking powder

• 1 teaspoon salt

• 2 cups unsalted butter

• 2 cups granulated sugar

• 2 large eggs

• 2 teaspoon vanilla extract



Instructions:

• Cream sugar and butter until fluffy, about 5 minutes. Add eggs and vanilla. Mix dry ingredients in separate bowl and add to butter mixture. Mix well.

• Put a handful of the freshly made dough between two sheets of parchment paper and roll to desired thickness. Repeat with the rest of the dough. Put the rolled dough, including the parchment paper, on a cookie sheet and refrigerate for 10 minutes or longer. Your dough will be chilled and ready to cut and bake with no wait and no added flour! Repeat with scraps after cutting cookies.

• Bake at 350 degrees for 8 -10 minutes. Let cool.

New York Style Cheesecake

                                                                           Crust:




2 cups (200 grams) of graham wafer crumbs or finely crushed vanilla wafers or gingersnaps (process whole cookies in a food processor until they are crumbs)



1/4 cup (50 grams) granulated white sugar



1/2 cup (114 grams) unsalted butter, melted



Filling:



32 ounces (1 kg) (4 - 8 ounces packages) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)



1 cup (200 grams) granulated white sugar



3 tablespoons (35 grams) all purpose flour



5 large eggs, room temperature



1/3 cup (80 ml) heavy whipping cream



1 tablespoon lemon zest



1 teaspoon pure vanilla extract



Topping:



1 cup (240 ml) sour cream (not low fat or fat free)



2 tablespoons (30 grams) granulated white sugar



1/2 teaspoon pure vanilla extract



Tips: Sometimes the surface of the cheesecake cracks. To help prevent this from happening do not overbeat the batter, especially when creaming the cheese and sugar.



Another reason for cracking is overbaking the cheesecake. Your cheesecake is done when it is firm but the middle may still look a little wet.



Also, make sure the springform pan is well greased as cracking can occur if the cheesecake sticks to the sides as it cools

MERINGUE PASTRY WITH BUTTERCREAM FROSTING

FOR THE MERINGUES:

2 cups powdered sugar

1 1/3 cups finely ground hazelnuts

1 1/4 cups finely ground almonds

9 egg whites, room temperature

1/2 cup granulated sugar



FOR THE GANACHE:

1 cup heavy cream

3 oz. milk chocolate, chopped

5 oz. bittersweet chocolate, chopped



FOR THE BUTTERCREAM:

2 cups granulated sugar

5 egg whites, room temperature

1 lb. unsalted butter, cut into pieces and softened

3 tbsp. coffee extract

2 cups sliced almonds, toasted



1. For the meringues: Preheat oven to 250°. Line 2 baking sheets with parchment paper and draw three 8'' circles on paper. Sift together powdered sugar, hazelnuts, and almonds into a medium bowl, pushing lumps through sieve, then set aside. Put egg whites in the clean bowl of a standing mixer and whisk on medium-low speed for 2 minutes. Increase speed to medium and whisk whites to soft peaks, about 2 1/2 minutes. Gradually add sugar while continuing to whisk, then increase speed to medium-high and whisk until whites form medium-stiff peaks, about 1 1/2 minutes. Transfer whites to a large bowl and carefully fold in 1/3 of nut mixture at a time with a rubber spatula. Divide meringue between parchment circles and gently spread out evenly. Bake in middle of oven, rotating positions hourly, for 4 hours. Allow to cool.



2. For the ganache: Heat cream in a medium saucepan and bring to a boil over medium heat. Remove from heat, add milk and bittersweet chocolates, and let sit for 1 minute. Whisk until smooth and set aside until thick enough to spread.



3. For the buttercream: Combine 1/3 cup water and 1 1/2 cups of the sugar in a small saucepan and cook over medium heat until it reaches 250° on a candy thermometer. Put egg whites in the clean bowl of a standing mixer and whisk on medium-low speed for 2 minutes. Increase speed to medium and whisk whites to soft peaks, about 1 1/2 minutes. Gradually add remaining 1/2 cup sugar while continuing to whisk, then increase speed to medium-high and whisk until whites form stiff peaks, about 2 minutes. Carefully pour syrup into whites, whisking until cool, about 10 minutes. Add butter, bit by bit, whisking constantly until buttercream is shiny and fluffy, about 8 minutes. (Mixture may curdle, but will eventually come together.) Whisk in coffee extract and set aside.



4. To assemble: Spread 1/3 of buttercream over each of 2 meringues. Spread ganache over remaining meringue. Layer meringues, placing the one with ganache in the middle. Spread remaining buttercream on sides of cake, then cover cake with almonds and refrigerate at least 5 hours. Before serving, dust cake with powdered sugar, if you like.

Zabaglione with Cornmeal Cookies

SERVES 4

4 egg yolks

4 tbsp. sugar

4 tbsp. moscato d'asti or other

sweet Italian muscat wine



1. Put egg yolks and sugar into a large nonreactive metal bowl. Set bowl over a medium pot of gently simmering water over medium-low heat and vigorously whisk eggs and sugar together until well combined. Gradually add wine, little by little, whisking constantly. Continue whisking until mixture is light and foamy, almost tripled in volume, and holds soft peaks, about 10 minutes. (Do not let egg cook around the edges of the bowl.
2. Divide zabaglione between 4 dessert dishes and serve at room temperature, with Cornmeal cookies                                                                                                                                                                              cookies                                                                                                                                                                                                                                                                                                         2 1/4 cups flour
3/4 cup cornmeal

1 cup sugar

1 tsp. finely grated lemon zest

21 tbsp. (1/2 lb. plus 5 tbsp.) butter, softened

2 egg yolks



1. Combine flour, cornmeal, sugar, and lemon zest in a large bowl. Add butter and egg yolks. Using your fingers, work butter and egg yolks into flour–cornmeal mixture until a soft dough forms. Turn dough out onto a clean surface and knead 4–5 times until smooth (dough will be soft and tacky). Cover dough with a clean damp kitchen towel and set aside to let rest for 1 hour.

2. Preheat oven to 300°. Line cookie sheets with parchment paper and set aside. Transfer dough to a pastry bag fitted with a 3/8" star-shaped pastry tip. Pipe 2"-diameter spirals of dough out onto prepared sheets about 2" apart. Bake until edges turn pale golden, 20–25 minutes. Allow cookies to cool briefly, then transfer them to a rack to let cool completely.

Strawberry,Raspberry Trifle

Custard....
                                                                                                                                                                  4 tbsp. sugar

2 tbsp. cornstarch

2 egg yolks

2 cups milk

1 tsp. vanilla extract
                                                                                                                                                            FOR THE TRIFLE:

1 8'' x 4'' pound cake or equal amount of

genoise or sponge cake

2-4 tbsp. marsala, rum, or brandy

1 cup strawberry jam

2 cups fresh raspberries

1 1/2 cups heavy cream

1 tbsp. sugar
                                                                                                                                                                       1. For the custard: Mix together sugar and cornstarch in a large saucepan. Add egg yolks, and whisk to combine; then gradually whisk in milk. Cook over medium-low heat, stirring constantly, until custard thickens to the consistency of thick cream, about 25 minutes. Transfer to a large bowl, and add vanilla. Cover surface of custard with plastic wrap to prevent a skin from forming, and refrigerate until completely chilled, about 2 hours.
2. For the trifle: Cut cake into 2'' X 1'' pieces. Arrange a layer of cake pieces in the bottom of a large trifle or glass bowl. Sprinkle cake with some of the marsala; then spread a layer of strawberry jam over the cake; then scatter some of the raspberries over the jam. Pour some of the custard over the berries.

Repeat layering, ending with custard. Cover with plastic wrap, and refrigerate for at least 3 hours. Remove trifle from refrigerator about 1 hour before serving.
3. Just before serving, put heavy cream and sugar into a large, well-chilled mixing bowl. Beat cream with a whisk or an electric mixer fitted with whisks until cream holds soft peaks. Do not overbeat. Decorate trifle with large dollops of whipped cream.

Nanaimo Bars

                                                                                                                                                                     BOTTOM LAYER

1/2 c. unsalted butter

1/4 c. granulated sugar

5 T. cocoa powder

1 egg, beaten

1-3/4 c. graham wafer crumbs

1/2 c. finely chopped almonds

1 c. shredded coconut



                                                                    SECOND LAYER
1/2 c. unsalted butter

2 T. plus 2 tsp. heavy cream (33%)

2 T. vanilla custard powder (I use Bird's Eye) or custard pudding

2 c. icing sugar

 1 tsp. ammoretto (optional)

                                                                 THIRD LAYER
4-1 oz. squares semi-sweet chocolate

2 T. unsalted butter



  *Preparation                                   BOTTOM LAYER



Melt butter, sugar, and cocoa in the top of a double boiler. Add egg, a bit at a time to temper, and stir to cook and thicken. Remove from heat then stir in crumbs, coconut, and almonds. Press firmly into an 8" X 8" pan.


SECOND LAYER


Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.


THIRD LAYER


Melt chocolate and butter over low heat. Cool. When cool, but still in a liquid state, pour over second layer. Chill in fridge, then cut into 2" X 2" squares

Choclate Brownie Cake

                                                                            Go to the store and buy:

One box of your favorite chocolate cake mix (we like dark chocolate).
One box of your favorite brownie mix (we like double chocolate fudge).
Two containers of your favorite chocolate icing (we like dark or double chocolate).
Important Tip: Make sure you also buy or already have, all of the ingredients you will need for the cake and brownie mix.
Here is the fun part:
1. Make the chocolate cake using your chocolate cake mix. Bake in two round pans.
2. Use the brownie mix to make a brownie that is larger than the cake pan, (even if it is square that is o.k. since you will just be cutting it to size later).
3. Bake and Let cool.
4. Cut brownie to the size of the chocolate cakes.
5. Put icing on one of the chocolate cakes (top only), and then put the brownie on top of that.
6. Now put icing on top of the brownie, and put the second chocolate cake on top of that.
7. Now finish putting icing on the whole cake.
ALL DONE. You can serve room temperature

What’s the best way to keep cookies fresh?




When it comes to storing cookies, too much air exposure dries them out and causes staling. To find the best method for storing chewy cookies (which typically suffer more from age than crispy cookies), we baked three types—chocolate chip, molasses spice, and peanut butter—and stored them the following ways: in a zipper-lock bag with the air pressed out; in a zipper-lock bag with an apple slice; and in a zipper-lock bag with a slice of white sandwich bread thrown in. We tried the bread since sugar (in the cookies) is by nature highly hydroscopic, meaning that it attracts moisture and will thus absorb it from surrounding sources, like an apple slice or bread.



After five days, all three cookie samples exhibited negative traits. The ones simply placed in the bag had become dry on the edges but were still acceptable. Those stored with the apple slice were moist but had begun to pick up the odor and flavor of the apple. The cookies stored with a slice of bread became surprisingly damp in the areas where the bread touched the cookies. We thought less bread might work and tested smaller amounts, but to no avail. So, in the end, the best way to store cookies is also the simplest: in a zipper-lock bag with the air pressed out.



Stored cookies can also be “refreshed” to just-baked chewiness. Simply place them on a microwave-safe plate and microwave at full power for 30 seconds or bake them at 425-degree oven for four to five minutes. Make sure to let the cookies cool on the baking sheet for a couple of minutes before removing them, and consume them while they're warm.



For long-term cookie storage, we recommend freezing. That being said, we’ve noticed an unwanted crunchiness when comparing fresh-baked cookies against those that have been frozen and thawed at room temperature. After doing some research, we learned that sugars become significantly more crystalline (less likely to dissolve) as the temperature drops. In the freezer, then, the extremely low temperature causes the sugars to begin to come out of solution and recrystallize and hence the crunchiness. We found that this can be simply remedied by a little heat--either four or five minutes in a 350-degree oven or microwaved on full power for 30 seconds. Once cooled to room temperature, they were nearly as good as their fresh counterparts: chewy and crystal-free

Kuhlua Fudge

-------------------------------------------------------------------------------
9 oz. (2 cups) unbleached all-purpose flour

1/2 tsp. baking powder

1/2 tsp. table salt

3/4 lb. (1-1/2 cups) unsalted butter; more for the pan

3 oz. (1 cup) unsweetened natural cocoa powder (not Dutch-processed)

3 cups very firmly packed light brown sugar

4 large eggs

2 Tbs. coffee-flavored liqueur (I use Kahlúa) or 1-1/2 tsp. pure vanilla extract


For the glaze:

6 oz. bittersweet chocolate, finely chopped

3 oz. (6 Tbs.) unsalted butter, cut into 6 pieces

1 Tbs. light corn syrup

Position a rack in the middle of the oven and heat to 325° F. Lightly grease the bottom and sides of a 9x13-inch baking pan.
In a medium bowl, whisk the flour, baking powder, and salt to blend. Melt the butter in a large saucepan over medium heat, stirring occasionally. Remove the pan from the heat and whisk in the cocoa powder until smooth. Whisk in the brown sugar until blended. Add the eggs, one at a time, whisking until just blended. Whisk in the coffee liquer along with the last egg. Sprinkle the flour over the mixture and stir with a rubber spatulla until just blended. Scrape the batter into the prepared pan and spread it evenly. Bake until a toothpick inserted in the center comes out with a few small, moist clumps sticking to it, about 30 minutes. (Don't overbake, or the squares won't be fudgy.) Transfer the pan to a rack to let cool completely.
Make the chocolate glaze:

In a medium bowl, melt the chocolate, butter and corn syrup in a microwave or over barely simmering water, whisking until smooth. Pour the glaze onto the center of the cooled, uncut fudge bars. Using an offset spatula, spread the glaze evenly to cover completely. Refrigerate until the glaze is set, about 30 minutes. Cut into 1-inch squares.

* cut into bite size pieces....very rich