Rum Waffles
The rum gives these waffles slightly a unique taste. You can serve these delicious waffles for either breakfast or dessert. Serve simply dusted with powdered sugar or spread with homemade preserves and topped with whipped cream.
INGREDIENTS
2 Cups Unbleached Flour
1 Teaspoon Baking Powder
2 Tablespoons Sugar
1 Cup Milk
3 Cups Whipping Cream
8 Egg Yolks
1/3 Cup Rum
1 1/4 Cups Melted Butter
4 Egg Whites
1/2 Teaspoon Kosher Salt
Butter To Grease The Waffle Iron
Preheat your waffle iron. In a large mixing bowl, combine the flour, baking powder, sugar and salt. In a medium size bowl whip the egg whites until they form firm peaks. Set aside. Add the milk to the flour mixture and stir slightly. Add the cream, egg yolks and the rum. Stir thoroughly after each addition. Add the melted butter and stir. Fold the egg whites into the batter. Grease both sides of the waffle iron plates with butter. Pour batter into the waffle iron making sure all of the holes are filled. Close the waffle iron and cook until the waffles are nice and crisp. Serve immediately with either powdered sugar or homemade preserves topped with whipped cream. Makes 20 waffles.
Petite Madeleines
Petite Madeleines are traditional small cakes from northeastern France. They are very small sponge cakes that are baked in special shell shaped pans. Even if you are on the customary “January diet” Petite Madeleines are a light and refreshing little treat.
INGREDIENTS
2 Cups Unbleached Flour
1 Tablespoon Baking Powder
1 Teaspoon Kosher Salt
1/2 Cup Softened Butter
1 1/4 Cups Sugar
2 Eggs
3/4 Cup Milk
1 Teaspoon Vanilla Extract
2 Tablespoons Lemon Extract
2 Tablespoons Grated Lemon Peel
Preheat your oven to 350º F. In a large size bowl beat together the eggs and sugar. Add the softened butter, vanilla and lemon extracts to the egg mixture. Beat for 2 minutes. Add the grated lemon peel and beat another minute. In a medium size bowl combine the flour, baking powder and salt. Alternate adding the flour mixture and the milk to the egg mixture. Continue to beat on low while add the ingredients. Grease the madeleine pans and spoon the batter into the pans. Place into the oven and bake for 15 minutes. Remember that every oven is different so check at 10 minutes. The madeleines should be golden brown, but not too dark. Remove from the oven and let cool for 5 minutes before removing from the pan. Makes approximately 36 madeleines.
Blackberry Crumble
Here is an easy dessert to make during the holidays. Whether you are having a dinner party or just want to serve a special dessert to family or friends this is so easy, but looks like you worked all day on it.
INGREDIENTS
4 Cups Fresh Blackberries
3/4 Cup Sugar
2 Tablespoons Fresh Lemon Juice
1/2 Cup Rolled Oats
1/2 Cup Unbleached Flour
1/2 Cup Brown Sugar
1 Teaspoon Ground Cinnamon
1/2 Cup Softened Butter
Preheat your oven to 350º F. In a large size bowl place the fresh blackberries. Add the lemon juice and 3/4 cup sugar to the blackberries and gently toss. Let stand for 10 minutes. In a separate large size bowl combine the rolled oats, flour, brown sugar and ground cinnamon. Mix well. Add the softened butter until the flour mixture becomes crumbly. Spoon the blackberries into four large greased ramekins. Spoon the oats mixture over the blackberries and distribute evenly among the four ramekins. Place the four ramekins on a baking sheet and put in the oven. Bake for 35 minutes. Remove from the oven let cool for 10 minutes before serving. Serve plain or with 1 scoop of ice cream. I served it with salty caramel gelato and it was a nice compliment to the blackberry crumble. Serves 4
Victoria’s “Baked” Sticky Toffee Pudding
If you’re looking for a stunningly delicious Christmas dessert this is the one for you. No need to steam in a water bath, but just pour the batter into ramekins and bake.
INGREDIENTS
8 Ounces Pitted & Chopped Dates
6 Ounces Boiling Water
2 Teaspoons Vanilla Extract
6 Ounces Self-Rising Flour
1 Teaspoon Baking Soda
3 Large Eggs
3 Ounces Softened Butter
5 Ounces Demerara Sugar
1 Tablespoon English Golden Syrup (Lyle’s Is Good)
2 Tablespoons Unsulphured Molasses
3 1/2 Ounces Milk
Sauce:
6 Ounces Muscovado Sugar
2 Ounces Softened Butter
8 Ounces Heavy Cream
1 Tablespoon English Golden Syrup
1 Tablespoon Unsulphured Molasses
Preheat your oven to 325º F. Grease 6 individual ramekins and set aside. Place the chopped dates into a large size glass bowl and fill with boiling water. Soak the dates for 20 minutes. When the dates are soft add the vanilla extract. In a separate large bowl cream the butter and Demerara sugar together. Add the eggs one at a time and beat after each addition. Add the golden syrup and molasses. Beat well. In a large size bowl combine the self-rising flour and baking soda. Add a bit of the flour combination to the sugar mixture alternating with the milk until both are completely added. Add the chopped dates including the liquid in the bowl and stir gently. The mixture should resemble a thick batter. Divide the batter between the ramekins and place on a parchment covered baking sheet. Bake for 40 to 50 minutes. Remember that all ovens bake differently so make sure to test to determine doneness. The cakes should be raised and firm to the tough. Make sure not to over bake. Remove from the oven and cool for 10 minutes before tuning out.
To make the sauce: In a large saucepan melt the butter, Muscovado sugar and half of the cream over a medium heat. Increase the heat slightly and bring to a boil while stirring constantly until all of the sugar is dissolved. Add the golden syrup and molasses and allow the sauce to bubble for 2 minutes. Remove from the heat and leave to cool for 1 minute. Now stir in the remaining cream.
For serving place and individual pudding onto a warm individual dessert plate. Drizzle a generous amount of sauce over the pudding. Serve and listen for your guests’ applause! Serves 6
Cherry Pumpkin Bread
This pumpkin bread is so moist and the dried cherries really add a little zip to the bread. It’s easy to make and holds up well. Sometimes if I have leftover I make it into French toast.
INGREDIENTS
1 Cup Brown Sugar
1/2 Cup Sugar
1 Cup Pumpkin Puree
1/2 Cup Grapeseed Oil
3 Eggs
2 Cups Unbleached Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Ground Nutmeg
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Ginger
1 Cup Dried Cherries
1/4 Cup Water
Preheat your oven to 350º F. In a large size bowl combine the sugar, brown sugar, pumpkin puree, grapeseed oil and eggs. Beat until well blended. In a separate large size bowl combine the unbleached flour, kosher salt, nutmeg, cinnamon and ginger. Slowly add the flour mixture to the pumpkin mixture. Fold In dried cherries.Spoon the pumkin batter into a 9x5x3 parchment paper lined loaf pan. Place into the oven for 70 minutes or until done. The bread should be golden brown. Remember that all ovens are different so it may take a bit longer or a bit shorter time for the bread to be done. Remove from the oven and let cool for 10 minutes in the pan. Remove the bread from the pan by pulling the sides of the parchment paper. Set on a wire rack and cool completely. Makes 1 delicious Cherry Pumpkin Bread! YUM YUM!!
No Bake Cheesecake
Everyone needs an easy “go to” dessert. If you’re wondering what desserts to make for the holidays here is a great one to have on hand. This recipe is a piece of cake. Serve to family and friends with strawberries, raspberries or blueberries.
INGREDIENTS
2 1/4 Cups Shortbread Cookie Crumbs
1/2 Cup Plus 2 Tablespoons Sugar Divided
6 Tablespoons Melted Butter
1 Pound Room Temperature Cream Cheese
1 1/2 Teaspoons Vanilla Extract
1 1/2 Cups Heavy Cream
1 1/2 Pints Fresh Berries
Lightly grease an 8 inch springform pan. In a medium size bowl mix the cookie crumbs and 3 tablespoons of sugar. Mix in the melted butter and then press the crumbs into the bottom of the pan. Place in the freezer while preparing the filling.
In a large size bowl beat the cream cheese and the remaining 1/2 cup sugar with an electric mixer until the consistency is very soft and smooth. Beat in the vanilla. In a separate large size bowl beat in the heavy cream until stiff peaks form. Fold 1/3 of the cream cheese mixture. And then fold in the remaining whipped cream until smooth and combined. Pour the cream cheese mixture onto the cookie crumbs and smooth out to the edges. Refrigerate for at least 4 hours or overnight. You will want the consistency to be very well set. Remove from the fridge when you are ready to serve and garnish with berries. Serves 12
Ginger Carrot One Layer Cake
Here is a new twist on a thoroughly American cake. By adding the crystalized ginger to the cake it gives it a certain something alongside the grated carrots.
INGREDIENTS
5 Beaten Eggs (Room Temperature)
2 Cups Unbleached Flour
2 Cups Sugar
2 Teaspoons Baking Powder
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Baking Soda
3 Cups Grated Carrot
1 Cup Crystalized Ginger
3/4 Cup Grapeseed Oil
Cream Cheese Frosting
Preheat your oven to 350º F. Allow the eggs to sit out for 30 minutes to get to room temperature. Line a large glass baking dish with parchment paper. Set aside. In a large size bowl combine the flour, sugar, baking powder, cinnamon, salt and baking soda. Set aside. In another large size bowl combine the eggs, carrot, oil and crystalized ginger. Add the egg mixture to the flour mixture. Stir until combined. Don’t over mix or the batter becomes tough. Pour the batter into the prepared baking dish and bake for 50 minutes until golden brown. Remember that not all ovens are created equal so baking time may be a bit less or a bit more. You be the judge. Remove from the oven and cool thoroughly in the pan. When cool remove by the parchment paper sides and place on the counter. Frost with the cream cheese frosting and cut into individual pieces and place on a serving platter. Trust me they will be gone in a flash. Serves 12
Cream Cheese Frosting
INGREDIENTS
16 Ounces Cream Cheese
1 Cup Butter
2 Tablespoons Vanilla Extract
1 Tablespoon Rum
2 Cups Powdered Sugar
Let the cream cheese and butter sit out for 30 minutes to get to room temperature. Place the cream cheese, butter, vanilla extract and rum into a large size bowl. Beat with an electric mixer on low to medium speed. Slowly add the powdered sugar and continue beating the frosting until it reaches spreading consistency.
Double Ginger Gingerbread
Here is a perfect holiday dessert for after meals and parties. You can top with powdered sugar, whipped cream or ice cream. The crystallized ginger gives this gingerbread something a little extra.
INGREDIENTS
1/2 Cup Softened Butter
2 1/4 Cups Unbleached Flour
1 Teaspoon Baking Powder
3/4 Teaspoon Baking Soda
3 Teaspoons Ground Ginger
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Allspice
1/2 Teaspoon Ground Nutmeg
1/3 Cup Packed Dark Brown Sugar
1/2 Cup Molasses
3 Large Eggs
1/2 Cup Milk
6 Tablespoons Crystallized Ginger
Preheat your oven to 350º F. Line a loaf pan with parchment paper letting the paper hang over the edges of the pan. In a large size bowl combine the flour, baking powder, baking soda, ground ginger, ground cinnamon, ground allspice and ground nutmeg. Set aside. In a large size bowl beat together the butter and brown sugar until light and fluffy. Beat in the molasses. Add the eggs one at a time making sure to beat after each addition. Add the flour mixture a bit at a time followed by a bit of the milk after each addition. Do this until you have added all of the flour mixture and the milk. Stir in the crystallized ginger. Pour into the parchment paper lined loaf pan. Bake for 50 minutes until done. Remove from the oven and let cool. Lift out by the parchment paper sides. Slice and serve. Serves 8
Classic Hanukkah Sufganiyot
Sufganiyot is a popular Hanukkah food in the U.S. and Israel and means “jelly doughnut." They are believed to have first come from Spain and are similar to the sopaipilla. Many say, however, that the sopaipilla was actually borrowed from the Jews. Sufganiyot are widely eaten in the U.S., Israel and around the world in the weeks leading up to and including the Hanukkah holiday which commemorates the miracle of the Temple oil that lasted for eight days instead of one. Enjoy Hanukkah and eat your Sufganiyot!
INGREDIENTS
1 Package Active Dry Yeast
1/4 Cup Sugar
3/4 Cup Lukewarm Milk
2 Large Eggs Separated
2 1/2 Cups Unbleached Flour
1 Teaspoon Kosher Salt
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Nutmeg
1/4 Teaspoon Ground Cloves
6 Tablespoons Softened Butter
1 Cup Seedless Red Raspberry Jam
4 Cups Canola Oil For Frying
Powdered Sugar For Dusting
In a large size bowl mix together the yeast, 2 tablespoons sugar and the milk. Let stand for 5 minutes for the mixture to foam. In a separate large size bowl sift the flour and add the remaining sugar, kosher salt, cinnamon, nutmeg, cloves, egg yolks, softened butter and the yeast mixture. Combine and then knead the dough into a ball. Place the ball into a large size bowl, cover with a towel or plastic wrap and place in a warm place for 2 hours. You will want the dough to double in size and the temperature should be around 80º F. With floured hands, punch down the dough. Turn the dough onto a floured surface and let sit for 10 minutes. Roll out the dough into 24 rounds using either a biscuit cutter or glass. Place 1/2 teaspoon of the jam in the center of 12 of the rounds. Place the tops onto each of the round and press the edges and seal with the egg whites. Let them sit for 30 minutes so that they can rise. Heat the canola oil so that it is about 375º F. Carefully drop a few of the doughnuts at a time into the hot oil and turn to make sure that both sides are browned. Remove from the hot oil and place on paper towels to soak up excess oil. When ready to serve dust the tops with powdered sugar. Makes 12 sufganiyot.
**If you are serving these with a milk meal then use butter and milk. If you are with a meat meal then use water and pareve margarine.
Rum Fudge
Here is a delicious alternative to chocolate fudge!
INGREDIENTS
1 Cup Butter
2 Cups Brown Sugar
5 Ounces Evaporated Milk
1 Teaspoon Rum
1 Teaspoon Vanilla Extract
2 Cups Powdered Sugar
Line an 8 inch square pan with parchment paper. In a large pot combine the butter, brown sugar and evaporated milk. Turn the heat to medium and bring to a full boil. Make sure to stir constantly. Cook for 10 minutes. Continue to stir constantly. Remove from the heat. Stir in the vanilla and rum. Add the powdered sugar and with a hand mixer beat on medium for 3 minutes. Pour into the pan and place in the fridge for 3 hours or more. When you are ready to serve remove from the fridge and lift the fudge out of the pan by using the parchment paper sides. Cut into 1 inch squares. Store in an airtight container. Makes 60 pieces.
