Perfect Pecan Pie
INGREDIENTS
9 Inch Pie Shell
3 Large Eggs (Room Temperature)
1 Cup Light Corn Syrup
1 Teaspoon Vanilla Extract
1/3 Cup Packed Light Brown Sugar
1/3 Cup Sugar
2 ½ Tablespoons Melted & Cooled Unsalted Butter
1/8 Teaspoon Salt
2 Cups Pecan Halves
1 Cup Chilled Heavy Whipped Cream (Optional)
Preheat the oven to 350° F. Line the pie pan with the pastry and crimp the edges and store in the refrigerator while preparing the filling. In a large bowl beat the eggs until blended, but not too much. You don’t want the eggs to be frothy. Stir in the corn syrup and the vanilla. In a separate small bowl mix together the brown sugar and granulated sugar. Make sure there are no lumps. Add the sugars, the melted butter and salt into the egg mixture. Spread 1 cup of the pecans on the bottom of the pastry shell. Pour the filling mixture over the pecans. Pour the remaining 1 cup of pecan over the top of the mixture and even them out. Bake the pie for 60 minutes until the filling is slightly puffed and the inserted knife comes out clean. Allow the pie to cool to room temperature. If you would like to serve whip cream then whip the cream and serve it on the side. Serves 8
Lemon Meringue Pie
For a perfect cut before cutting each slice from a meringue topped pie, dip the knife in water and do not dry it off. This prevents the meringue from sticking to the knife. For a perfect cut before cutting each slice from a meringue topped pie, dip the knife in water and do not dry it off. This prevents the meringue from sticking to the knife. For a perfect cut before cutting each slice from a meringue topped pie, dip the knife in water and do not dry it off. This prevents the meringue from sticking to the knife.
INGREDIENTS
1 Cup Sugar
2 Tablespoons Unbleached Flour
3 Tablespoons Cornstarch
1/4 Teaspoon Kosher Salt
1 1/2Cups Water
2 Juiced & Zested Lemons
2 Tablespoons Butter
4 Beaten Egg Yolks
1 Nine Inch Baked Pie Crust
4 Egg Whites
7 Tablespoons Sugar
In a medium size saucepan whisk together 1 cup of sugar, flour, cornstarch and salt. Stir in the water, lemon juice and lemon zest. Cook over a medium high heat. Make sure to stir frequently. Cook until the mixture comes to a boil. Stir in the butter. In a small size bowl beat the egg yolk and then gradually whisk in ½ cup of the hot sugar mixture. Whisk the egg yolk mixture back into the remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until the mixture becomes thick. Remove from the heat and pour the filling into the baked pastry shell. Preheat the oven to 350° F. For the meringue you will need to get either a large glass or metal bowl. Whip the egg whites until they are foamy. Add the 7 tablespoons of sugar gradually. Continue to whip until stiff peaks form. Spread the meringue over the pie and make sure to seal the edges at the crust. Bake in the oven for 10 minutes until the meringue is golden brown. Remove from the oven and cool. Refrigerate and serve. Serves 8
Yule Log
Honestly this cake is easier to make than it looks. It does take some time, but really not that hard. The thin cake is rolled while it is still warm and holds its shape from then on. You can decorate this cake anyway you want to.
INGREDIENTS
Cake:
5 Large Separated Eggs
1 Cup Sifted Powdered Sugar – Plus More For Sprinkling Towel
2/3 Cup Unbleached Flour
¾ Teaspoon Baking Powder
1 Teaspoon Vanilla Extract
¼ Teaspoon Salt
Ganache:
½ Pound Copped Bittersweet Baking Chocolate
1 Cup Heavy Cream
Assemble:
1 Cup Seedless Raspberry Jam
2 Cups Heavy Cream
1/3 Cup Sifted Powdered Sugar
1 Teaspoon Vanilla Extract
Sanding Sugar (Color of Your Choice) – Optional
Maraschino Cherries – Optional
Decorations of Your Choice – Optional
To make the cake: In a large bowl beat the egg whites, with an electric mixer, until soft peaks form. Gradually add ½ cup of the powdered sugar and beat until the sugar completely dissolves and the whites stand in stiff peaks. In a separate large bowl beat the egg yolks and the remaining ½ cup of powdered sugar until the mixture is very thick and lemon colored. Decrease the mixer speed to low and add the flour, baking powder, vanilla extract and salt. Beat the mixture until well mixed. Using a spatula, gently fold the beat egg whites into the egg yolk mixture. Do this one third at a time. Preheat the oven to 375° F. Grease a 15 ½ x 10 ½ inch jelly roll pan or baking sheet and line the pan with parchment paper.
Spoon the batter into the prepared pan. Level out the top with the spatula. Bake for 12 minutes until the cake springs back when lightly touched. Sprinkle the extra powdered sugar lightly on a cloth kitchen towel. When the cake is done, immediately invert it onto the towel. Carefully peel the parchment paper from the bottom of the cake. Start at one narrow end roll up the cake. Use the towel to hold it, but do not roll the towel into the cake. Place the cake roll, seam side down, on a wire rack. Cool completely for 30 minutes. While the cake is cooling prepare the filling.
To make the filling: In a medium size bowl beat the heavy cream, powdered sugar and vanilla extract until stiff peaks form.
To assemble: Unroll the cake onto a flat surface. Spread evenly with the raspberry jam. Spread half of the whipped cream on top of the preserves. Start at the narrow end. Roll up the cake without using the towel. Place the cake on a wire rack that is set over a baking pan and refrigerate until chilled. Cover and refrigerate the remaining whipped cream until you are ready to decorate.
To make the ganache: You will need a double boiler to melt the chocolate. In the top of the double boiler heat the chocolate and cream together over boiling water. Stir frequently until melted and slightly thickened. Keep warm until you are ready to ice the cake.
To frost: Using a metal spatula, pour and spread the ganache over the chilled cake. Spread the glaze evenly and completely covering the top and sides. When the ganache has set, lightly score the top and sides to resemble bark. Refrigerate until chilled. Remove the cake from the rack and place on a serving platter decorated with greenery and seasonal décor. You can pipe scrolls of the remaining whipped cream over the top and around the base of the cake if you like or decorate with cherries or sanding sugar. Makes one 10 inch long Yule Log. Serves 12
Hanukkah Cut-Out Cookies
With Hanukkah right around the corner it’s time to make cookies! These golden, honey flavored cut-out cookies are delicious and are a traditional Hanukkah treat. Traditional cookie cutters include a Menorah, Dreidel & Star of David.
INGREDIENTS
½ Cup Sugar
½ Cup Softened Butter
¼ Cup Honey
1 Egg Yolk
1 ½ Cups Unbleached Flour
1 Teaspoon Baking Powder
Decorator Icing & Sugars (Optional)
In a large bowl combine the butter and sugar. Beat until creamy. Add the honey and egg yolk. Continue beating until mixed well. Reduce mixer speed to low. Add the flour and baking powder. Beat until combined, but don’t over mix. Divide the dough in half. Wrap in plastic wrap and refrigerate for 2 hours. Preheat the oven to 400° F. Take one half of the dough out of the refrigerator and leave the other one in to keep cold. Roll out the dough on a lightly floured surface to 1/8 inch thickness. Cut with cookie cutters and place 1 inch apart on parchment paper lined baking sheets. Sprinkle with decorator sugars if you want. Bake for 8 minutes until the edges are lightly browned. Remove from the oven and cool for 1 minute before removing from the baking sheets. Cool completely. Decorate with frosting and sugar if desired. Makes 2 dozen cookies.
Chocolate Christmas Cookies
INGREDIENTS
2 ½ Cups Unbleached Flour
¼ Cup Unsweetened Cocoa Powder
½ Teaspoon Baking Powder
½ Teaspoon Salt
¼ Teaspoon Baking Soda
½ Teaspoon Ground Cinnamon
3 Ounces Chopped Bittersweet Chocolate
1 Cup Softened Butter
1 1/3 Cup Sugar
½ Teaspoon Vanilla Extract
Icing (Optional)
Sugar Decorations (Optional)
In a medium size bowl sift together the flour, cocoa powder, baking powder, salt, baking soda and cinnamon. Stir the chocolate in a metal bowl set over a saucepan of simmering water until melted and smooth. Set aside. Using an electric mixer beat the butter in a large bowl at medium speed for 2 minutes until smooth and creamy. Add the sugar and beat for another 2 minutes until the mixture is pale and fluffy. Add the egg and beat for 1 minute until well blended. Reduce the speed to low and beat in the vanilla and chocolate. Add the flour mixture and beat on low speed just to blend. Gather the dough into a ball and divide in half. For each half into a ball and flatten into a disk. Wrap the disks separately in plastic wrap and chill overnight. Remove from the oven and let stand at room temperature for 30 minutes before rolling out. Position the rack in the center of the oven and preheat to 350º F. Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out the dough between 2 sheets of waxed paper to 1/8 inch thickness for smaller cookies and ¼ inch thickness for larger cookies. Using the waxed paper prevents you from adding too much flour which will make the cookies tough. Using decorative cookie cutters, cut out the cookies. Cold dough is much easier to work with. If it gets too warm when you’re cutting out the cookies, place the dough, waxed paper and all in the freezer for 5 minutes. Space the cookies 1 inch apart on the baking sheets. Gather the scraps, roll them out and cut more cookies. Repeat until all the dough is used. If you are not icing the cookies then you can decorate with sprinkles or other sugar toppings if you like. Bake 1 sheet at a time for 9 minutes, for smaller cookies, until cookies are firm on the top and slightly darker around the edges. Bake for 12 minutes for the larger cookies. Line the baking sheets with fresh parchment as needed. Cool completely on a wire rack. Decorate the cookies with royal icing if you like. Store in airtight containers. Make 60 small or 20 large cookies.
Chocolate Peanut Butter Bars
Unbelievably yummy!
INGREDIENTS
1 Cup Creamy Peanut Butter
8 Tablespoons Softened Butter
1 ¼ Cups Sugar
3 Eggs
1 ½ Teaspoon Vanilla Extract
1 Cup Unbleached Flour
½ Teaspoon Salt
2 Cups Chocolate Chips
In a large mixing bowl, beat the peanut butter and butter for 1 minute. Add the sugar, eggs, vanilla and beat until creamy. Blend in the flour and salt. Stir in 1 cup of chocolate chips. Spread into a parchment paper lined 13×9 inch baking pan. Preheat the oven to 350° F. Bake for 25 minutes until the edges begin to brown. Remove from the oven and immediately sprinkle the remaining chocolate chips over the cookie layer. Let stand for 5 minutes until the chocolate chips become soft. Spread the rest of the chocolate chips evenly over the top. Cool completel and slice into cookie bars. Makes 24 cookies.
Lemon Slice & Bakes
INGREDIENTS
2 ½ Cups Unbleached Flour
½ Teaspoons Kosher Salt
1 Cup Room Temperature Unsalted Butter
¾ Cups Sugar
2 Tablespoons Finely Grated Lemon Zest
1 Teaspoon Vanilla Extract
4 Large Egg Yolks
Icing: 1 ¼ Cups Powdered Sugar, 2 Tablespoons Fresh Lemon Juice, Food Coloring (optional), Sanding Sugar (optional)
In a medium size bowl whisk the flour and salt together. In a separate large bowl beat the butter, sugar, lemon zest and vanilla extract together using an electric mixer for 3 minutes. Add the egg yolks and beat just to blend. Add the flour mixture a bit at a time to combine. Do not over mix. Divide the dough in half. Roll each half into a 10 inch long log which should be about 1 ¾ in diameter. Wrap in plastic wrap and chill for at least 1 hour. Arrange the oven racks in the lower and upper thirds of the oven and preheat to 350° F. Line 2 baking sheets with parchment paper. Unwrap 1 dough log and using a lightly floured sharp knife, cut the log into ¼ inch thick rounds. Transfer to the prepared baking sheets and space 1 inch apart. Bake for 16 minutes until the cookies are firm and golden brown around the edges. Remove from the oven and let cool for 1 minute. Transfer to wire racks and let cool completely. Repeat with the remaining dough log. Makes 50 cookies.
For the icing whisk the sugar and 2 tablespoons of lemon juice in a small bowl. Add more juice by ½ teaspoonfuls if the icing is too thick. Add food coloring if you want. Spread or drizzle the icing over the cookies. Decorate as desired. Let the cookies stand for 10 minutes until the icing sets.
Pecan Tassies
Some people call these cookies, “mini-pecan pie cookies,” but their proper name is Pecan Tassies. I grew up eating these little gems at holiday time and have always loved them.
INGREDIENTS
½ Cup Softened Butter
3 Ounces Softened Cream Cheese
1 Cup Unbleached Flour
1 Egg
¾ Cup Packed Brown Sugar
1 Tablespoon Melted Butter
2/3 Cup Coarsely Chopped Pecans
In a medium size bowl beat the ½ cup butter and cream cheese until well combined. Stir in the flour. Preheat the oven to 325° F. Press a rounded teaspoon of pastry evenly into the bottom and up the sides of 24 ungreased 1 ¾ inch muffin cups. For the pecan filling beat the egg, brown sugar and 1 tablespoon melted butter in a medium size bowl until well combined. Stir in the pecans. Spoon about 1 heaping teaspoon of filling into each pastry lined muffin cup. Bake for 25 minutes until the pastry is golden and the filling is puffed. Cool slightly in the pan. Carefully transfer to a wire rack and let cool. Makes 24 cookies.
English Toffee
INGREDIENTS
1 Cup Unsalted Butter
1 1/3 Cups Sugar
1 Tablespoon Light Corn Syrup
3 Tablespoons Water
1 Pound Bittersweet Chocolate
1 Pound Ground Pecans
Melt the butter and sugar in a medium size saucepan over a medium-low heat. Add the corn syrup and water. Boil over a high heat until the candy thermometer reads 300° F. Pour onto a greased cookie sheet. Melt the chocolate over a low heat in a small saucepan. Evenly spread the toffee with the melted chocolate. While the chocolate is still warm cover with the ground pecans. Cool for 20 minutes and then cut into pieces. Serves 10
Christmas Sugar Cookies
This is such a good basic Christmas cookie recipe. I’ve added a bit of spice that you can leave out if you like.
INGREDIENTS
2 Cups Unbleached Flour
1 ½ Teaspoons Baking Powder
½ Teaspoon Salt
¼ Teaspoon Cinnamon
¼ Teaspoon Allspice
¼ Teaspoon Cloves
½ Cup Butter
1 Cup Sugar
1 Egg
1 Teaspoon Vanilla Extract
1 Tablespoon Cream
Sugar For Decorating (optional)
Sprinkles For Decorating (optional)
Blend 1 cup of the flour, baking powder, salt and spices in a medium bowl. In a separate medium bowl cream the butter. Add the sugar and beat with a mixer on medium speed. Beat in the egg, vanilla and cream. Next, add the 1 cup of flour & spices mixture to the wet ingredients. Combine, but don’t over mix. Finally add just enough of the remaining 1 cup of flour to make the dough stiff enough to roll. You don’t have to use all of the remaining flour if the dough is stiff. The idea here is less flour is better. Wrap the dough in plastic wrap and chill for 3 hours. Preheat the oven to 375° F. Place on a lightly floured cutting board and roll to 1/8 inch thickness. Use floured cookie cutters to cut into shapes. Place on a parchment paper lined baking sheet, sprinkle with sugar and/or holiday sprinkles. Bake for 8 minutes. Makes 2 dozen cookies depending on the size of your cookie cutters.
