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
Horseradish Cheddar Cheese Ball
Along with serving your traditional cheese platter think about adding a Horseradish Cheddar Cheese Ball. It is unique, but not overpowering. It’s easy to make, but will look like you spent all day crafting it. This cheese ball is great for holiday parties as well as a pre-dinner appetizer. Serve with any type of crusty bread, vegetables or crackers that you prefer. If you are vegetarian then leave out the bacon crumbles.
INGREDIENTS
8 Ounces Softened Cream Cheese
3/4 Cup Shredded Sharp Cheddar Cheese
3 Tablespoons Finely Chopped Onion
1 Tablespoon Prepared Horseradish
2 Tablespoons Chopped Fresh Parsley
1 1/2 Teaspoons Worcestershire Sauce
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
3 Cooked Bacon Slices – Crumbled
1/3 Cup Chopped Toasted Walnuts
In a large size bowl mix together the cream cheese, cheddar cheese, onion, horseradish, crumbled bacon, parsley, Worcestershire, kosher salt and pepper. Form the cheese mixture into a ball and cover with plastic wrap. Chill in the fridge overnight. Place the chopped walnuts into a medium size bowl. Remove the cheese ball from the fridge, remove the plastic wrap and roll the cheese ball in the walnuts so that it is coated evenly. Serves 10
Grilled Bruschetta
Holiday entertaining is fun, but can be a lot of work. My Grilled Bruschetta is easy to make and looks beautiful arranged on an appetizer plate. They make a nice little lunch as well.
INGREDIENTS
12 Thick Slices Crusty Italian Bread
6 Large Halved Garlic Cloves
1/2 Cup Olive Oil
2 Chopped Tomatoes
1/2 Cup Chopped Basil
12 Teaspoon Kosher Salt
Preheat your oven to broil. Place the bread pieces on a grill pan and place in the oven for 2 minutes per side. Remove from the oven and rub each side with the garlic. Drizzle the olive oil over each piece of bread. Place the chopped tomatoes on top of each piece of bread and sprinkle with the kosher salt. Place back under the broiler for 45 seconds. Remove from the oven and arrange on a serving platter. Garnish with chopped basil and serve. Makes 12
White & Dark Chocolate Chip Cookies
I made 12 dozen of these wonderful cookies to send out to friends for the holidays. I am sure that they will be a BIG hit!
INGREDIENTS
1 Cup Softened Butter
1 1/2 Cups Sugar
1 Cup Packed Brown Sugar
2 Large Eggs
2 Teaspoons Vanilla Extract
3 Cups Unbleached Flour
1/2 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
11 Ounces White Chocolate Chips
11 Ounces Dark Chocolate Chips
Preheat your oven to 350º F. In a large size bowl beat the butter, sugar and brown sugar for 3 minutes until fluffy. Add the vanilla. Add the eggs one at a time. In a separate medium size bowl combine the flour, baking soda and salt. Add the flour mixture to the butter mixture. Mix well, but make sure not to overbeat. Stir in the white chocolate chips and the dark chocolate chips. Drop by teaspoon onto parchment paper lined baking sheets. Bake for 12 minutes. I like to check on them at 10 minutes and take them out of the oven just a tad early because they will continue baking. Remove from the oven and let cool completely. Makes 5 dozen cookies.
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.
Ultimate Ginger Snaps
Back By Popular Demand!
If you like Ginger Snaps, like I do, then you will love these. They are nice and chewy with just the right amount of ginger. You just might want to double the batch because they are sure to be a big hit.
INGREDIENTS
2 1/4 Cups Unbleached Flour
1/2 Teaspoons Ground Cloves
1/2 Teaspoon Ground Ginger
1 Teaspoon Ground Cinnamon
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
3/4 Cup (1 1/2 Sticks) Softened Unsalted Butter
1 Cup Sugar
1/4 Cup Dark Molasses
1 Large Egg
3 1/2 Ounces Crystallized Ginger Chips
Preheat your oven to 375° F. Sift the dry ingredients together in a medium size bowl and set aside. In a large bowl, mix the butter and sugar until light and creamy. Stir in the molasses and the egg. Add the dry ingredients to the ginger chips. For the best result, chill the dough for 1 hour. Form 1 inch balls. Roll in granulated sugar. Place on a parchment paper lined cookie sheet. Make sure that they are about 2 inches apart. Bake for 8 to 10 minutes. Remove from the oven while the cookies are still soft. Let the cookies cool for 10 minutes before removing and placing on a serving plate. Makes 3 dozen cookies.
