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
Butterscotch Pie
INGREDIENTS
¾ Cup Brown Sugar
¼ Cup Sugar
1/3 Cup Unbleached Flour
2 Cups Scalding Milk
1/8 Teaspoon Salt
3 Eggs Separated
1 ½ Tablespoons Butter
1 Teaspoon Vanilla Extract
1 Baked Pastry Shell
3 Tablespoons Sugar
1 Teaspoon Vanilla Extract
Combine the brown sugar and white sugar with the flour. Gradually add the hot milk. Stir constantly to make a smooth mixture. Add the salt and cook in the top of a double boiler for 15 minutes. Stir occasionally until thickened. Pour part of the hot mixture slowly onto the well beaten egg yolks. Stir constantly. Pour back into the double boiler. Mix well and cook not more than 3 minutes. Stir constantly. Add the butter and stir until melted. Cool. Add the vanilla and stir. Pour into the baked pastry shell. Make the meringue by beating the egg whites until they are stiff. Add the sugar and beat. Gradually add the vanilla and beat until well blended. Cover with the meringue using the remaining egg whites. Brown in the preheated 300° F oven for 20 minutes. Makes 1 pie.
Roast Pork With Rosemary
By now you may be tired of Thanksgiving turkey. Change it up with a nice and simple pork roast. You can add sweet potatoes to the dish if you want. Roast Pork makes great sandwiches as well.
INGREDIENTS
4 Pound Bone-In Center Cut Pork Loin Roast
2 Tablespoons Olive Oil
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
2 Tablespoons Chopped Fresh Rosemary
3 Sprigs of Rosemary
12 Ounce Bottle of Hard Cider or Non-Alcoholic Apple Cider
6 Sweet Potatoes (optional)
Rub the pork with the olive oil. Mix the rosemary with the salt and pepper. Rub over the pork. Preheat the oven to 450° F. Put the pork bone side down, in a large roasting pan. Place the additional rosemary sprigs on top of the pork. Roast for 15 minutes and then reduce the heat to 350° F. Roast for 15 minutes. Add 6 medium, peeled & cut, sweet potatoes to the pan. Stir the potatoes gently to coat with the juices over the pork roast. Put back in the oven for 75 minutes. Remove from the oven and transfer the pork to a serving platter or carving board. Put the potatoes in an oven proof bowl covered with foil. Turn off the oven and keep the potatoes warm while letting the pork stand for 15 minutes. Take the roasting pan and heat it on the burner over a medium heat. Add the cider and bring to a boil. Scrape the brown bits in the pan with a wooden spoon. You don’t want to scratch the pan with a metal utensil. Boil the cider for 5 minutes until it is reduced to ¾ of a cup. Turn off the heat and transfer to a gravy boat. Carve the pork and transfer to a serving platter. Place the sweet potatoes around the pork. Drizzle with the cider sauce. Serve with the remaining cider sauce on the side. Serves 12
Holiday Cheddar Biscuits
These Holiday Cheddar Biscuits are so good. They go with everything! Piercing the tops of the biscuits lets the steam escape and helps the biscuits to rise tall. Serve with room temperature butter.
INGREDIENTS
5 Cups Unbleached Flour
1 Tablespoon Plus 1 Teaspoon Baking Powder
2 ½ Teaspoons Kosher Salt
1 Teaspoon Sugar
1/8 Teaspoon Cayenne Pepper
4 Ounces Shredded Extra Sharp White Cheddar Cheese (Room Temperature)
4 Ounces Shredded Sharp Orange Cheddar Cheese (Room Temperature)
6 Tablespoons Cold Unsalted Butter Cut Into ½ Inch Pieces
2 Cups Heavy Cream
¼ Cup Buttermilk
Line a baking sheet with parchment paper and preheat the oven to 425° F. In a large mixing bowl, whisk together the flour, baking powder, salt, sugar and cayenne pepper. Add the grated cheeses. Work the cheeses in well with your fingers. Add the cold butter and quickly rub the butter into the flour mixture with your fingers until the mixture resembles the texture of oatmeal with some larger marble size pieces. Stir in the heavy cream and add the buttermilk. Combine just until absorbed. The dough will be in chunks and pieces. Turn the dough out onto a lightly floured board. This is a sturdy and forgiving dough so don’t be afraid to knead firmly. With your hands, press and knead the dough firmly until it forms cohesive dough. Roll to ½ inch thickness. With a fork dipped into flour pierce the dough all the way through at ½ inch intervals. Stamp out 2 ½ inch rounds with a biscuit cutter or a drinking glass. Place the biscuits ½ inch apart on the baking sheet. Gather the scraps, re-roll, cut out and place on the baking sheet. The biscuits may be refrigerated, lightly covered, for 1 hour before baking. Bake on the center rack of the oven for 16 minutes until well browned. Rotate the pan if needed to ensure even browning. Remove from the oven and allow to cool slightly before serving. Makes 24 biscuits.
Chocolate Truffle Cake
If you love chocolate then this cake is for you! It is dense and pure chocolate. Chocolate Truffle Cake is great for special occasions and especially birthdays!
INGREDIENTS
1 Cup Butter
14 Ounces Semisweet Chocolate
2 Ounces Unsweetened Chocolate
9 Large Separated Eggs
½ Cup Sugar
¼ Teaspoon Cream of Tartar
Almonds for Garnish (Optional)
Preheat the oven to 300° F. Remove the bottom from a 9×3 inch springform pan and cover the bottom with foil. Wrap the foil around to the underside. This will make it easier to remove the cake from the pan. Replace the bottom. Grease and flour the foil bottom and side of the pan. In a heavy 2 quart saucepan, melt the butter with all of the chocolate over a low heat. Stir constantly. Pour the chocolate mixture into a large bowl. In a small bowl beat the egg yolks and sugar for about 5 minutes with a mixer and 10 minutes by hand. The goal is to get the mixture very thick and lemon colored. With a rubber spatula, stir the egg yolk mixture into the chocolate mixture until blended. In a separate large bowl beat the egg whites and cream of tartar to soft peaks. Make sure that the beaters are clean before beating the egg whites. With a wire whisk or rubber spatula gently fold the beaten egg whites into the chocolate mixture. Fold in the egg whites one third at a time. Do not mix them in. We want to be gentle with the egg whites. Now, spread the batter evenly in the pan. Bake for 35 minutes. Do not over bake because the cake will firm up when chilled. Remove the cake from the oven and cool completely in the pan on a wire rack. Refrigerate overnight in the pan. To remove the cake from the pan run a hot knife around the edge of the cake. Remove the side of the pan and invert the cake onto a cake plate. Unwrap the foil on the bottom and lift off the bottom of the pan. Carefully peel the foil from the cake. Garnish with almonds or other nuts if you like. Makes 20 servings
Chocolate Cinnamon Cake
INGREDIENTS
2 Cups Unbleached Flour
1/3 Cup Unsweetened Cocoa Powder
1 ½ Teaspoons Baking Powder
¾ Teaspoon Baking Soda
2 Teaspoons Ground Cinnamon
½ Teaspoon Salt
1 Cup Butter
1 ¼ Cups Sugar
2 Teaspoons Vanilla Extract
4 Eggs
1 Cup Sour Cream
1 Cup Semisweet Chocolate Chips
1 Cup Chopped Pecans
¼ Cup Sugar
1 Teaspoon Ground Cinnamon
Preheat the oven to 350° F. Prepare a bundt pan. Sift together the flour, cocoa, baking soda, baking powder, 2 teaspoons cinnamon and salt. Set aside. In a medium bowl beat the butter and 1 ¼ cups of sugar. Beat with an electric mixer on high until light and fluffy. Reduce the speed to medium and beat in the vanilla. Next beat in the eggs one at a time. Reduce the speed to low and alternately beat in the flour mixture and sour cream. Combine just until blended. In a separate small bowl combine the chocolate, pecans, ¼ cup sugar and 1 teaspoon cinnamon for the crumb mixture. Pour half of the batter in the bottom of the prepared bundt pan. Sprinkle half of the crumb mixture next and then the rest of the batter, ending with the last of the crumb mixture. Gently cut through the batter and crumbs with a knife. Bake for 45 minutes. Cover the top of the cake with foil and continue baking for 15 minutes longer until done. Remove from the oven and cool for 30 minutes on a wire rack. Remove from the pan and finish cooling. Sprinkle with powdered sugar. Serves 14
French Lemon Pound Cake
Pound cake (“Quatre- Quarts” or Four Quarters) is a traditional and popular cake of the French region of Brittany that refers to a type of cake that was traditionally made with a pound of each of four ingredients: Flour, Butter, Eggs & Sugar. This French Lemon Pound Cake is delicious and makes a great after dinner dessert or snack.
INGREDIENTS
2 Cups Unbleached Flour
½ Teaspoon Baking Powder
¼ Teaspoon Baking Soda
¼ Teaspoon Salt
4 Large Lemons
2 Tablespoons Lemon Zest
½ Cup Softened Butter
1 ¾ Cups Sugar
4 Large Eggs
1 ½ Teaspoon Vanilla Extract
½ Cup Sour Cream
Preheat the oven to 325° F. Grease and flour a 9 x 5 loaf pan. In a medium bowl combine the flour and baking powder, baking soda and salt. Set aside. In a small bowl grate 2 tablespoons lemon zest and squeeze 4 tablespoons of lemon juice. In a large bowl mix together 1 ½ cups of the sugar and butter with an electric mixer until light and creamy. Next add eggs one at a time, mixing well after each addition. Beat in the lemon zest and vanilla. Reduce the mixer speed to low and alternately add the flour mixture and sour cream. Begin and end with the flour mixture. Spoon the batter into the loaf pan and bake for 1 ½ hours until done. Cool the cake in the pan on a wire rack for 10 minutes. Remove from the pan. In a small bowl mix the lemon juice with the remaining ¼ cup of sugar. Brush the mixture over the top and sides of the warm cake. Cool completely on the rack. Slice very thin to serve. Serves 8
Victoria’s Boston Cream Pie Cupcakes
This recipe was inspired by my mother’s custard filled sponge cake. Pour yourself a big glass of super cold milk or a cup of dark coffee and enjoy one or two of these sinful delights.
INGREDIENTS
1 ½ Cups Unbleached Flour (plus more to coat the tins)
1 ½ Teaspoon Baking Powder
½ Teaspoon Salt
½ Cup Buttermilk or Sour Milk
6 Tablespoons Unsalted Softened Butter (plus more to coat the tins)
3 Jumbo Organic Eggs
1 Cup Sugar
2 Teaspoons Vanilla Extract
Preheat the oven to 350° F. Butter and flour standard muffin tins. Whisk together flour, baking powder and salt in a small bowl. Warm the milk and butter in a saucepan over low heat. Beat the eggs and sugar with a mixer on high speed for 5 minutes until thick and pale. Beat in the dry ingredients. Bring the milk and butter to a boil and will the mixer on low speed add the milk mixture to the batter and beat until smooth. Add the vanilla. Divide the batter among the muffin cups making sure to fill each half way. Bake cupcakes for 15 minutes until light golden brown. Remove from oven and let cool for 10 minutes and ONLY 10 minutes or they will stick. Then transfer to wire racks and let cool. Using a serrated knife cut each in half horizontally. Spread a spoonful of vanilla custard on each cupcake bottom. Sandwich with the top. Spoon glaze over each and serve immediately.
CUSTARD INGREDIENTS
5 Tablespoons Sugar
4 Tablespoons Unbleached Flour
¼ Teaspoon Salt
1 ½ Cup Scalded Milk
1 Slightly Beaten Egg
1 ½ Teaspoon Butter
½ Teaspoon Vanilla
Combine the sugar, flour and salt in a small bowl. Scald the milk on medium heat (nearly boiling). Add the first three ingredients and stir over a medium heat until thick. Remove from the heat and add some of the warm milk mixture into the beaten egg and mix. Slowly add this to the remaining warmed milk. Cook long enough to cook the egg which should be for about 1 minute. Stir the custard constantly. Add the butter and vanilla and stir. Remove from the heat, transfer to a bowl and cover with waxed paper directly on the surface of the custard to avoid a hard skin. Chill in the refrigerator. This can be made a day ahead.
CHOCOLATE GLAZE INGREDIENTS
¾ Cup Heavy Cream
4 Ounces Semisweet Chocolate
2 Ounces Bittersweet Chocolate Finely Chopped
1 Teaspoon Sugar
Bring the cream to a boil in a small saucepan. Remove from the heat and add the chocolate and sugar. Let stand for 5 minutes and then whisk until smooth. Transfer to a bowl and let it cool slightly. Stir often. Drizzle over cupcakes immediately! Makes 12
Creamy Polenta
Dubbed by some as “Italian Grits,” polenta has been popular and been abundant in the North of Italy since ancient times. First made from wild grains and later from a primitive wheat, faro, millet, spelt or chickpeas these grains were mixed with water to form a paste and then cooked on a hot stone. Sometime in the 15th or 16th century a new crop known as maize arrived from the New World. It was a perfect crop from the farms of Northern Italy and landowners were able to grow vast fields of corn for profit. Polenta was eaten either in porridge or in a hard cake like form. The best polenta that I have ever had was a few years ago at the now closed, L’Impero, in New York. It was the creamiest and served with a delicious mushroom sauce.
INGREDIENTS
2 Cups Cold Water
1 Teaspoon Salt
1 ½ Cups Yellow Cornmeal
4 ½ Cups Boiling Water
½ Cup Freshly Grated Parmesan Cheese
4 Tablespoons Butter Cut Into Pieces
Combine cold water and salt in a large Dutch oven. With a wire whisk, gradually beat in the cornmeal until smooth. Whisk in the boiling water and heat to boiling over high heat. Reduce the heat to medium low and cook stirring frequently with a wooden spoon for 25 minutes. The mixture should be very thick. Stir in the Parmesan cheese and butter into the polenta until the butter has melted. Serve immediately. Serves 8
Lady Baltimore Cake
A Southern specialty that has many variations and often used as a favorite wedding cake. It is said to have originated in “The Lady Baltimore Tea Room” in Charleston, South Carolina, toward the end of the 19th century. It has been suggested that it is a variation of a cake that was favored by Dolley Madison (1768-1849), the wife of President James Madison. I love this recipe and find that it is extremely versatile.
INGREDIENTS
Cake:
2 Cups Sugar
1 Cup Butter
4 Separated Eggs
1 Cup Milk
3 Cups Unbleached Flour
4 Teaspoons Baking Powder
½ Teaspoon Salt
1 Teaspoon Vanilla Extract
1 Teaspoon Almond Extract
Frosting:
2 Egg Whites
1 ½ Cups Sugar
1/3 Cup Cold Water
½ Teaspoon Vanilla Extract
1/8 Teaspoon Salt
1 Cup Chopped Raisins
1 Cup Chopped Walnuts
12 Finely Cut Dried Figs
¼ Cup Candied Cherries
Cream together the sugar and butter. Add the egg yolks one at a time and mix. Alternately add the milk and the dry ingredients. Set aside. Beat the egg whites until stiff peaks form. Fold the beaten egg whites, vanilla and almond extract into the yolk mixture. Preheat the oven to 350°F. Bake in two 9 inch greased cake pans for 35 minutes until done. When done remove from the oven and cool cakes in their pans on a wire rack for 10 minutes. Then remove from pans and continue cooking. Prepare the frosting and spread between the cake layers as a filling and then spread the remaining frosting to ice the entire cake. Serves 8
To make the frosting: In a 3 quart saucepan over very low heat beat egg whites, sugar, water, vanilla and salt until stiff peaks form. You can use an electric hand mixer on medium speed to beat the egg whites. This should take about 15 minutes. Immediately remove the saucepan from the heat and stir in the chopped raisins, chopped walnuts, dried figs and candied cherries. You can omit the cherries if you wish. 
