Butterscotch Fudge
INGREDIENTS
1 Teaspoon Plus 2 Tablespoons Butter – Divided
1 2/3 Cups Sugar
2/3 Cup Evaporated Milk
½ Teaspoon Salt
2 Cups Miniature Marshmallows
11 Ounces Butterscotch Chips
½ Cup Chopped Walnuts (Optional)
1 Teaspoon Maple Extract
Line an 8 inch square pan with foil and grease the foil with 1 teaspoon butter and set aside. In a large saucepan, combine the sugar, milk, salt and remaining butter, cook and stir over medium heat until mixture comes to a boil. Boil for 5 minutes, stirring constantly. Remove from the heat; add the marshmallows, chips, nuts (optional) and maple flavoring. Stir until marshmallows and chips are melted. Spoon into prepared pan. Let stand until set. Using foil, lift fudge out of pan. Discard foil, lift fudge out of pan. Discard foil; cut fudge into 1 inch squares. Store in an airtight container at room temperature. Makes about 1 ½ pounds.
Bacon Wrapped Scallops
INGREDIENTS
12 Large Scallops
12 Pieces of Bacon
Garlic Powder
Teriyaki Sauce (optional)
Cayenne Pepper
Olive Oil
Cut large scallops in half and wrap each scallop in half of a strip of bacon. Secure bacon with a wooden toothpick. If you use smaller scallops then leave them whole. Brush each with olive oil and (optional) drizzle with teriyaki sauce on both sides. Lightly dust with garlic powder and a pinch of cayenne pepper.
Place in a baking dish and bake at 425° F, turning once for 20 to 30 minutes or until done. Serve with sweet & sour dipping sauce.
Deviled Eggs
Deviled eggs or eggs mimosa originated in ancient Rome. They are still popular across Europe. In France they are called oeuf mimosa; in Romania, oua umplute (stuffed eggs); in Belgium, The Netherlands and Germany, they are usually filled with caviar and served in a remoulade sauce and are known as “Russian Eggs.” In the United States Deviled Eggs are so popular that there are special dishes and carrying trays designed specifically for them.
INGREDIENTS
For 12 Deviled Eggs
6 Large Hard Boiled Eggs
3 Tablespoons Mayonnaise
1 Teaspoon Djon Mustard
1 Teaspoon Malt Vinegar
Salt & Pepper to Taste
Paprika
Boil eggs on high heat for about 15 minutes. Promptly chill eggs so that the yolks stay bright yellow. Chill for about an hour. Remove eggs from their shells and halve lengthwise with a sharp knife. CAREFULLY remove the yolks (like they are little babies) and place in a medium bowl. Mash the yolks with a fork and add mayonnaise, mustard, vinegar, salt & pepper. Carefully spoon the yolk mixture back into the egg white halves and garnish with a light dusting of paprika. Store in the refrigerator. *Note…be careful when using the salt on the deviled eggs as it is easy to over salt.
Blueberry Scones
INGREDIENTS
3 Cups Self Rising Flour
½ Cups Plus 1 ½ Tablespoons Sugar
¾ Cup Chilled Unsalted Butter – Cut Into ½ Inch Cubes
1 ½ Cups Dried Blueberries
1 Cup Plus 1 Tablespoon Buttermilk
1 ½ Tablespoons Finely Grated Lemon Peel
Move oven rack to middle shelf and preheat oven to 425° F. Grease or line baking sheet with parchment paper. Whisk self rising flour and ½ cup sugar in a large bowl. Using fingertips, rub in chilled butter until pieces are size of small peas. Add dried blueberries and toss to coat. Mix 1 cup buttermilk and finely grated lemon peel in measuring cup. Pour buttermilk mixture into dry ingredients and stir until dough begins to form. Transfer dough to lightly flour work surface and gather together. Knead dough briefly. Divide dough in half and for each half into ball and flatten into 1 inch thick disk. Cut each disk into 6 wedges. Transfer scones to prepared baking sheet, spacing 1 inch apart. Brush tops with remaining 1 tablespoon buttermilk and sprinkle with remaining 1 ½ tablespoons sugar. Bake for about 25 minutes or until scones are golden brown on top and toothpick inserted into center comes out clean. When done remove from oven and cool a bit. Eat warm with butter.
Epiphany Cake
This cake goes by a few names: Epiphany Cake, King’s Cake or Christ Cake. There are many traditions surrounding Epiphany. One very popular tradition involves hiding small items in the cake.
On the night before the feast of Epiphany, a special cake would be served with three beans hidden within, two white beans and one black one. Whoever found the beans would be the “Kings” at the Epiphany feast. Dressed in fine robes, they would preside over the feast and before leaving would hand out small gifts, equivalent to frankincense, myrhh and gold.
In the royal courts of the Middle Ages, Epiphany Cakes would contain a bean for the king and a pea for the Queen. Whoever found the bean and the pea would be the King and Queen of the feast.
A traditional “Christ Cake” is popular in many countries of the world. A tiny plastic or ceramic statue of Christ would be baked into the cake. Whoever found the statue would be especially blessed throughout the coming year.
Epiphany Cake
INGREDIENTS
2 Eggs
1 Cup of Sugar
1 Cup of Sour Cream
½ Cup Butter
2 ¼ Cups Unbleached Flour
3 Teaspoons Baking Powder
1 Teaspoons Salt
1 Teaspoon Vanilla Extract
½ Teaspoon Lemon Extract
Small China Token or Dried Bean
For Frosting
2 Cups Powdered Sugar
1 Tablespoon Butter
2Tablespoons Lemon Juice (or enough to moisten into paste)
Crushed Nuts or Sprinkles to Decorate
Beat the eggs and sugar until light and fluffly. Add the sour cream, butter, vanilla and lemon extract. Mix together in a separate bowl flour, salt & baking powder. Lightly fold in the sifted flour mixture. Spoon the batter into the greased 8×3 inch cake pan (you can use a bundt pan if you wish). Remember that you can also line the cake pan with parchment paper. Make sure you add either the token or beans.
Preheat oven to 325° F for about 35 minutes. Don’t open the oven door. Be patient! When done, remove cake from the oven and cool the cake before frosting.
Frost the top and sides of the cake after mixing all of the ingredients. Decorate with crushed nuts or sprinkles if you wish.
Peach Crumb Pie
INGREDIENTS
½ Cup Unbleached Flour
¼ Cup Sugar
¼ Cup Light Brown Sugar
3 ½ Cups Sliced Peaches
½ Teaspoon Cinnamon
¼ Cup Unsalted Butter
1 Baked Pie Crust
½ Cup Chopped Nuts
1 Tablespoon Lemon Juice
Combine flour, sugar and cinnamon. Cut in butter until mixture is like coarse crumbs. Add Nuts. Sprinkle ½ mixture on pie crust. Arrange peach slices on crumbs. Sprinkle with lemon juice and top with remaining crumbs. Bake in a, preheated 425° F, oven for 15 minutes and then for 30 minutes at 375° F. When done remove from oven and cool.
Pumkin Gingerbread
INGREDIENTS
3 Cups Sugar
1 Cup Olive Oil
5 Eggs
2/3 Cups Water
15 Ounces Pumpkin Puree
2 Teaspoons Ground Ginger
1 Teaspoon Ground Allspice
1 Teaspoon Ground Cloves
1 Teaspoon Ground Cinnamon
1 Teaspoon Salt
3 ½ Cups Unbleached Flour
2 Teaspoons Baking Soda
½ Teaspoon Baking Powder
Preheat oven to 350° F. Grease two 9×5 inch loaf pans. In a large mixing bowl, combine sugar, oil and eggs. Beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice, cinnamon and cloves. In a medium bowl, combine flour, soda, salt and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans. Bake in preheated oven for about an hour or until done. Remove from oven and cool on wire rack. Super yummy and super comforting.
Ham Baked In Beer
INGREDIENTS
20 Pound Bone-In Ham
2 Cans Beer
Olive Oil
Preheat oven to 350° F. Grease 18 quart roasting pan with olive oil. Place the ham, with the fattier side up, in the roaster. Pour the beer over the ham. Place lid on roasting pan. Bake 6 to 8 hours or until cooked through. Let sit 15 minutes before slicing.
Flourless Chocolate Cake
INGREDIENTS
12 Ounces Chopped Bittersweet Chocolate
1 ½ Sticks Butter
¼ Teaspoon Salt
6 Large Eggs at Room Temperature
1 ½ Cups Sugar
Powdered Sugar for Dusting
Preheat oven to 325° F. Grease and flour 9 x 2 inch cake pan.
Put chocolate, butter and salt in a large bowl. Melt in the microwave for 1 to 2 minutes. Stir and microwave again until completely melted for about 2 minutes more. Now, beat the eggs and sugar in a separate bowl. Fold the chocolate mixture into the whipped eggs until evenly combined. Pour the batter into the cake pan and bake for about 1 hour and 25 minutes or until done. Remove cake from the oven and cool on a rack. When ready to serve dust cake with powdered sugar.
Victoria’s Rum Cake
INGREDIENTS
4 Cups Cake Flour
½ Teaspoon Baking Powder
2 Sticks Unsalted Butter
3 Cups Sugar
9 Large Eggs
1 ½ Teaspoon Vanilla
¼ Cup Rum
Preheat oven to 325° F. Grease and flour a bundt pan.
Mix together flour and baking powder and set aside. In a large mixing bowl cream together butter and sugar until light and fluffly. Beat in the eggs, one at a time, beating well after each addition. Stir in vanilla and rum. Mix well. Gradually add the flour mixture and continue beating for about ten minutes. Transfer batter to pan and bake for about an hour or until done. Remove from oven and let cool for a short while before removing from the pan.
