Afternoon Peach Cake
It’s about that time of year when I start posting “Tea Time” recipes. My mother-in-law was from England and always liked to have her cup of tea around 4pm accompanied by some sweets. My children grew up having their grandmother’s tea time and the black tea they drank was always served with milk and loads of sugar. You can imagine what I thought of that!
INGREDIENTS
1/2 Cup Canned Peach Slices
3/4 Cup Unsalted Butter
1 1/4 Cups Sugar
Grated Zest of 1 Orange
4 Room Temperature Eggs
2/3 Cup Sour Cream
2 Cups Unbleached Flour
1/2 Teaspoon Baking Soda
1/2 Teaspoon Kosher Salt
Powdered Sugar for Garnish
Preheat your oven to 350º F. Grease and flour a bundt pan. Drain the peach slices and chop them into coarse pieces. In a large size bowl beat the butter and sugar until light and fluffy. Add the orange zest and beat in the eggs one at a time. Fold in the sour cream and the peaches. Combine the flour, baking soda and kosher salt in a medium size bowl. Gradually add the flour mixture into the batter. Pour into your prepared bundt pan and place into the oven. Bake for 45 minutes until golden brown. You may need to add 5 more minutes depending on your oven. Remove from the oven and let cool in the pan for 10 minutes. Turn the cake out and transfer to a wire rack to cool completely. Sift the powdered sugar over the cake and serve. Serves 8
Super Chunk Chocolate Chip Cookies
Unless you are allergic or hate chocolate then you will fall in love with these cookies. Try to eat just one! For the broken pieces of dark chocolate take a large dark chocolate bar and break into pieces.
INGREDIENTS
2 1/4 Cups Unbleached Flour
1 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
1 Cup Softened Butter
3/4 Cup Sugar
3/4 Cup Packed Dark Brown Sugar
1 Tablespoon Vanilla Extract
2 Large Eggs
2 Cups Chocolate Chips
1 Cup Broken Pieces Dark Chocolate
Preheat your oven to 375º F. In a medium size bowl combine the flour, baking soda and kosher salt. In a large size bowl beat the butter, with an electric mixer, until nice and creamy. Add the sugar, dark brown sugar and vanilla. Beat for 1 minute. Add the eggs one at a time. Beat well after each addition. Slowly beat in the flour mixture and mix for 1 minute. Stir in the chocolate chips and broken dark chocolate pieces, Drop by rounded tablespoon onto parchment paper lined baking sheets. Bake for 11 minutes or until golden brown. Remove from the oven and cool on the baking sheets for 2 minutes. Remove to wire racks to cool completely. Makes approximately 4 dozen cookies
Mexican Wedding Cookies
These cookies are so scrumptious that you won’t be able to stop eating them. The secret to the great taste is to use a high quality butter and pure vanilla extract. Make sure to stay away from imitation vanilla as it is made from glycoside that is found in the sapwood of certain conifers or from coal extracts.
INGREDIENTS
1 Cup Softened Butter
1 Teaspoon Vanilla Extract
1/2 Cup Powdered Sugar
2 Cups Unbleached Flour
1/4 Teaspoon Kosher Salt
1 Cup Finely Chopped Pecans
Additional Powdered Sugar For Rolling
Preheat your oven to 350º F. In a large bowl cream together the butter and vanilla. Add the powdered sugar and combine well. Mix the flour and kosher salt together and then add to the butter mixture. Sprinkle in the chopped pecans and blend well. Form into 24 balls and very lightly flatten. Place onto parchment paper lined baking sheets. Place in the oven and bake for 25 minutes until the cookies are lightly browned. Remove from the oven and cool for 5 minutes before rolling in additional powdered sugar. Place onto a pretty cookie plate and serve. Makes 2 dozen
Root Beer Chocolate Chip Cookies
I created these cookies last night because I wanted to make a different type of chocolate chip cookie. Rolling the cookie dough in sugar before baking really gives them something extra.
INGREDIENTS
2 1/4 Cups Unbleached Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Kosher Salt
1 Cup Softened Butter
3/4 Cup Sugar
3/4 Cup Brown Sugar
2 Teaspoons Vanilla Extract
4 Tablespoons Root Beer Extract
3 Eggs
2 Cups Semi-Sweet Chocolate Chips
Preheat your oven to 350º F. In a medium size bowl combine the flour, baking soda and salt. Set aside. In another medium size bowl beat the butter and sugars on medium speed for 3 minutes. Add the vanilla and root beer extracts. Add the eggs one at a time. Mix on low for 2 minutes. Gradually add the dry mixture into the wet mixture. Stir in the chocolate chips. Place in the fridge for 1 hour. Remove from the fridge when you are ready to bake. Scoop by the tablespoon and roll into a bowl of sugar. Drop onto a parchment paper lined cookie sheet. Bake for 12 minutes or until done. Makes approximately 4 dozen cookies.
Peanut Butter Fudge
The blizzard is on its way and time to make fudge. If you love peanut butter then you will LOVE my Peanut Butter Fudge. Make lots of extra and give this fudge away for Valentine’s Day. Stay safe and warm this weekend.
INGREDIENTS
1 Pound Confectioners’ Sugar
1/2 Cup Milk
13 Ounces Peanut Butter
7 Ounces Marshmallow Cream
In a large saucepan add the milk and sugar. Bring to a boil and let boil for 4 minutes. Remove from the heat and add the peanut butter and marshmallow cream. Pour into a greased 8×8 inch pan. Place in the fridge for at least 4 hours. Slice into fudge size pieces. Makes 16 to 20 pieces.
Perfect Lemon Squares
You've been good all year so far so it's time for a little lemon treat. Well maybe you haven't been good, but make these lemon squares and ponder how to be better.
INGREDIENTS
2 Cups Unbleached Flour
1/2 Cup Confectioners’ Sugar
2 Tablespoons Cornstarch
1/4 Teaspoon Kosher Salt
3/4 Cup Cut-Up Butter
5 Eggs
1 1/2 Cups Sugar
3 Tablespoons Unbleached Flour
2 Teaspoons Grated Lemon Peel
3/4 Cup Freshly Squeezed Lemon Juice
1/4 Cup Half & Half
Extra Confectioners’ Sugar for Dusting
Preheat your oven to 350º F. Line a 13x9x2 inch baking pan with parchment paper. You will want the parchment paper to extend over the edges for lifting. In a large size bowl combine the 2 cups flour, 1/2 cup confectioners’ sugar, cornstarch and kosher salt. Cut in the butter with a pastry blender. You will want the mixture to look like coarse crumbs. Press the mixture into the bottom of the parchment lined pan. Bake for 20 minutes until the edges are a very light brown. While the shortbread crust is baking make the lemon topping. In a large size bowl mix together the eggs, sugar, 3 tablespoons flour, lemon peel, lemon juice and half & half. Remove the shortbread crust from the oven and slowly pour the lemon topping over the hot crust. Place back into the oven and bake for another 20 minutes. You will want the center set so feel free to bake a bit longer if the center is not quite set. Remember all ovens bake differently. Remove from the oven and cool completely in the pan. Use the parchment paper hanging over the sides to lift out of the pan. Place onto a hard surface and cut into squares. Just before serving dust powdered sugar over the tops. Makes approximately 36 cookies.
Lemon Poppy Seed Cake
This cake is so light and not too sweet that it can be eaten for breakfast. You could also turn this recipe into muffins.
INGREDIENTS
1 1/2 Cups Unbleached Flour
1/4 Teaspoon Baking Powder
1/8 Teaspoon Baking Soda
1/2 Cup Softened Butter
1 Cup Sugar
1/2 Cup Sour Cream
3 Eggs
4 Teaspoons Lemon Extract
1/2 Teaspoon Vanilla Extract
3 Tablespoons Poppy Seeds
Preheat your oven to 350º F. In a large size bowl add all of the ingredients and beat with a mixer on low for 3 minutes. Stir in the poppy seeds. Grease and flour a Bundt pan. Pour into the prepared Bundt pan and place into the oven for 45 minutes. Remove from the oven and cool in the pan for 10 minutes. Invert the cake onto a wire rack to cool completely. Transfer to a cake plate. Serves 12
Mediterranean Salsa
If you need to whip up a quick salsa as either a dip or condiment here is a super easy and quick recipe. Serve with tortilla chips or use as a topping for tacos or burritos.
INGREDIENTS
3 1/2 Cups Diced Tomatoes
1/2 Cup Pitted & Chopped Black Olives
2 Seeded & Chopped Whole Green Chiles
1 Tablespoon Diced Jalapeno Peppers
3 Chopped Scallions
4 Tablespoons Chopped Fresh Cilantro
1 Teaspoon Garlic Powder
1/4 Teaspoon Kosher Salt
3 Tablespoons Freshly Squeezed Lime Juice
In a large serving bowl combine all of the ingredients. Refrigerate for 1 hour. Serve with tortilla chips or use as a topping for tacos or burritos. If you are not fond of cilantro then substitute the cilantro with fresh parsley. Makes approximately 4 1/2 cups.
Peanut Butter Sandwich Cookies
My Peanut Butter Sandwich Cookies are simple and understated, but deliver a beautiful peanut butter taste. No fork marks needed on these cookies. Everyone will know that these cookies are the real deal!
INGREDIENTS
1 Cup Peanut Butter
1/2 Cup Softened Butter
1/2 Cup Shortening
1 Cup Sugar
1 Cup Packed Brown Sugar
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
3 Eggs
1 Teaspoon Vanilla Extract
2 1/2 Cups Unbleached Flour
Filling:
3/4 Cup Creamy Peanut Butter
3 Tablespoons Softened Unsalted Butter
1 Cup Powdered Sugar
1 Tablespoon Cold Brewed Coffee
Preheat the oven to 375º F. In a large size bowl mix the peanut butter, butter and shortening with an electric mixer for 45 seconds. Add the sugar and brown sugar and beat for 30 seconds. Add the baking soda and baking powder. Beat for another 30 seconds. Make sure to scrape the sides of the bowl. Beat in the eggs and vanilla for 30 seconds. Beat in as much of the flour as you can. Any flour that you were not able to beat in then stir in by hand. Cover the bowl with plastic wrap and put in the fridge for 1 hour. This will make the dough easy to handle. Shape the dough into 1 1/4 inch balls. Place 2 inches apart onto parchment paper lined baking sheets. Flatten just a bit with the heel of your hand. Bake for 7 to 9 minutes until the bottoms are light brown. Remove from the oven and let the cookies cook on the baking sheet for 1 minute. Repeat until you have used all of the dough.
For the filling: In a large size bowl beat together the softened butter, peanut butter, powdered sugar, vanilla and cold coffee. Make sure the mixture is well combined.
To Assemble: Pace cookies upside down on the counter. Place 1 tablespoon of the filling in the center of each cookie. Place the second cookie on top of the filling. Turn the cookie over and gently press until the filling spreads to the edges. Allow the filling to set for 1 hour before serving. Assembled cookies can be stored at room temperature for up to 3 days. Makes approximately18 large sandwich cookies.
Sausage & Cipollini Calzones
Calzones are great with a variety of ingredients. I layered these calzones with sweet Italian sausage, roasted cipollini onions, mozzarella cheese, basil and marinara sauce. All that needs to complete this lunch or dinner meal is a tossed salad.
INGREDIENTS
1 Pound Pizza Dough (Homemade or Store Bought)
1 Pound Cooked Sweet Italian Sausage
1/2 Pound Roasted Cipollini Onions
1 Tablespoon Olive Oil
6 Minced Garlic Cloves
1 Pound Mozzarella Cheese
1 Cup Fresh Basil
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
2 Cups Marinara Sauce (Homemade or Store Bought)
1/4 Cup Butter
Preheat your oven to 350º F. In a large skillet sauté the sausage and minced garlic. Remove from the heat and drain on paper towels. To roast the cipollini onions line a baking sheet with parchment paper. Cut the onions in half and line on the baking sheet. Sprinkle with the olive oil and place in the oven for 10 minutes. Remove from the oven and let cool for 5 minutes. In a large size bowl mix together the sausage, garlic, onions, basil, salt and pepper. Set aside. Stretch the dough to make 2 large round pieces. Make sure to leave the dough slightly thick so that the filling will not leak out. Put the dough on a lightly oiled pizza pan. Keep away from the edges. Gently spoon the 1/2 cup of the sauce onto the pizza round. Place a couple of cheese slices over the sauce. Spread 1/2 cup of the filling over the cheese. Add two tablespoons of sauce over the top of the filling. Fold over and dough over and seal by using your fingertips to press the edges tightly together until all of the dough is sealed. Dot the tops with the butter and place into the oven for 40 to 45 minutes until golden brown. Remove from the oven and serve with additional marinara sauce. Makes 2 large calzones.
Basic Pizza Dough
3/4 Cup Lukewarm Water
1 Package Dry Yeast
1/8 Teaspoon Sugar
3 Cups Unbleached Flour
1 Teaspoon Kosher Salt
1/4 Cup Olive Oil
Vegetable Oil
Place the lukewarm water in a small bowl and sprinkle the yeast and sugar over it. Let stand in a warm, draft free place for 15 minutes until a foam forms on top. In a large bowl combine 1 cup of the flour and the teaspoon of kosher salt. Add the olive oil to the yeast mixture. Pour the mixture into the bowl of flour. Gradually add the second cup of flour, stirring with a wooden spoon. When the dough begins to pull away from the sides of the bowl, turn it out onto a floured board. Gradually knead the rest of the flour into the dough until the dough is smooth, elastic, and no longer sticky. The amount of flour needed will vary depending on how moist the dough is and on the weather. A damp or humid day will cause excess moisture. Coat a medium size bowl with vegetable oil and place the ball of dough in it, rolling to coat it on all sides. Cover it tightly with plastic wrap and set in a warm place until it has doubled in bulk. This should be about 1 hour. To test if the dough has doubles, gently press two fingers into it. If your fingers leave impressions the dough is ready.
