Matt's Sherry Cake

 

This incredibly easy and tasty cake comes from Delicious Magazine's November 2013 edition. Of course, I do not have any of the proper tools in this flat for baking, but I have been trying. This one was done by hand since there is no mixer. If I can do it by hand as easily as I did with such great results, anyone can do it. The flavor is so rich and the sherry gives it an incredible taste. I could not find any proper vanilla extract so I used vanilla paste instead. It's a lovely little goo filled with hundreds of vanilla seeds, no more extract for me. My favorite ingredient was the bicarbonate of soda for bubbly batters. Enjoy this recipe, it's a good company cake!

Matt's Sherry Cake

125g unsalted butter, softened, plus extra for greasing cake tin
225g self-rising flour, plus extra for dusting cake tin
125g caster sugar
2 medium free-range eggs
1 tsp. bicarbonate of soda
1 tsp. vanilla paste
200ml sweet sherry

Preheat oven to 180 Celsius. Grease 23cm cake tin with butter, then dust with flour.
Beat together butter and sugar in a stand mixer or by hand until fluffy and pale. Beat in the eggs, one by one, then, using a metal spoon, gently fold in half of flour, the bicarbonate and vanilla. Add the sherry and fold in along with remaining flour.
Pour into cake tin and bake 35-45 minutes until risen and cooked through. Allow cake to cool in tin, then turn out onto wire rack to cool fully.

Mascarpone Mashed Potatoes w/Roasted Garlic and Chives

This is another recipe that came to me from Ziplist. It's a great holiday side, but really can be prepared any time of the year. The great thing about this recipe is that you can prepare it the day before and reheat it in the oven. The potatoes are so light and fluffy and the chives and roasted garlic give them some nice flavor. You won't be disappointed in this recipe. I adapted this recipe from www.goodlifeeats.com.

Mascarpone Mashed Potatoes w/ Roasted Garlic and Chives

3 lbs russet potatoes, peeled, cut in chunks
2 dried bay leaves
1 cup whole milk
1/4 chicken broth
8 oz container mascarpone cheese, room temperature
3 Tbsp butter, melted
1 head roasted garlic
1/2 tsp pepper, or more to taste
kosher salt, to taste
1/2 bunch of chives (1/2 inch diameter), snipped

Add potatoes to stock pot with water. Add bay leaves and 1 teaspoon salt. bring to boil, lower to simmer and cook until very tender, 20 -30 minutes.
While potatoes cook, whisk together milk, broth, mascarpone and butter in a large oven safe bowl. Stir in pepper.
Once potatoes are cooked, drain water and discard bay leaves. Press potatoes through a potato ricer into bowl with mascarpone mixture. Press roasted garlic through ricer. Stir mixture to combine. Taste for seasonings and add more if desired.
Bake covered with foil at 350 degrees until heated through. Stir in chives and serve.
May be prepared ahead of time and stored in refrigerator overnight.

Holiday Spiced Sangria

This recipe came to me as part of an e-mail I get from Ziplist. I don't remember signing up for this, but I have had some good recipes come my way. I changed it up some, but the original comes from www.aggieskitchen.com. This was a big hit for Christmas day, but would be nice for any winter occasion.

Holiday Spiced Sangria

Simple syrup:
2 cups water
1 cup sugar
3 cinnamon sticks
sliced blood orange peel (peel only, no white)
1 inch piece peeled ginger, quartered
1 tsp whole cloves
1/2 tsp black peppercorns

Sangria:
2 750ml bottles Cabernet wine
2/3 cups simple syrup
juice of 2 blood oranges
1/2 cup light rum
1/2 cup orange liquor
1 each, chopped apple, chopped pear, sliced blood orange
1 cup frozen tart cherries
1/2 cup frozen blueberries


To make simple syrup: In saucepan, combine water, sugar, cinnamon sticks, orange peel, ginger, cloves and peppercorns and bring to a boil. Simmer and stir to dissolve sugar. Boil until reduced and slightly syrupy, about 15 minutes. Let cool, strain and store in glass container in refrigerator.
To make sangria: In a large pitcher combine sangria ingredients. Refrigerate at least 4 hours or overnight.

Trick or Treat Salted Nut Bars

These could be the perfect tasty Halloween treats to serve at a party, but they are one of the hardest things to make. The marshmallow layer was very tricky and required a lot more powdered sugar than the recipe called for. You are supposed to beat the marshmallow creme with the powdered sugar at a low speed until combined, but that was not happening. Instead it all clumped together in the beaters and I had to use a wooden spoon to get it out. Once it was on my cutting board it was nothing but a big sticky mess. So like a good bread dough, I kept adding a small amount amount of sugar until I thought I had a good working consistency. Using my hands proved to be an issue because they kept sticking to the mixture. I sugared up my trusty rolling pin and had much more success.
Anyway, they are good , but only for the most patient of cooks. The recipe came from my Cooking Club Fall 2011 issue.

Trick or Treat Salted Nut Bars

crust:

3/4 cup all-purpose flour

1/2 cup packed light brown sugar

1/4 cup butter, softened

1/4 cup crunchy peanut butter

topping:

1 (14 oz.) bag wrapped caramels

2 Tbsp. water

1 cup + 2 Tbsp. powdered sugar, divided

1 cup marshmallow creme

2 cups salted roasted peanuts, divided

1/4 cup candy corn

Heat oven to 350 degrees. Line 8-inch square baking dish with foil, spray with cooking spray. Beat crust ingredients in a large bowl at medium speed 1 to 2 minutes until fine crumbs form; press into bottom of pan. Bake 12 to 15 minutes or until golden brown. Cool completely on wire rack.

Unwrap caramels. Heat caramels and water in medium heatproof bowl set over saucepan of simmering water 8 to 10 minutes until melted (bowl should not touch water), stirring occasionally. remove from heat; keep warm.

Meanwhile, beat 1 cup of powdered sugar and marshmallow creme in large bowl at medium speed until combined. Sprinkle remaining powdered sugar over flexible cutting board or sheet or parchment. Lightly coat hands with powdered sugar; gently pat into 8-inch square. Brush off excess sugar.

Spread 1/2 cup of melted caramel over crust; sprinkle with 1 cup of peanuts. Top with marshmallow square, pressing firmly to adhere. Pour remaining caramel over marshmallow layer. Top with remaining peanuts and candy corn; patting down firmly.

Refrigerate 30 minutes until set.

Lift foil to remove bars and remove from foil. Cut into 24 squares ( I cut mine into 20). Cover and store in refrigerator and let come to room temperature before serving.

Sea Salt Cashew Brittle

The picture did not turn out so great , but the brittle sure did. It's a simple recipe and you don't even need a thermometer to make it. The recipe comes from the January 2011 Cooking Club magazine and I tweaked it just a little bit. I used less nuts and not as much salt, but so far there have been no complaints. The brittle turns out to have a light crunchy texture that is easy on the teeth!

Sea Salt Cashew Brittle

1 cup sugar

1 cup light corn syrup

1 tablespoon unsalted butter

2 cups lightly salted cashews

2 tsp baking soda

1 tsp coarse sea salt

Line a large rimmed baking sheet with foil; butter foil. Heat sugar, syrup and butter in heavy large saucepan over medium heat until sugar dissolves and mixture comes to a full boil, gently stirring occasionally.

Boil, without stirring, 6 to 8 minutes or until syrup begins to turn pale golden brown. Continue boiling 2 to 3 minutes or until a shade darker, stirring only to evenly distribute color. Stir in cashews; cook 1 to 2 minutes or until syrup is a rich golden brown.

Remove from heat; stir in baking soda. Immediately pour onto baking sheet. Working quickly, spread mixture with a spatula as thin as possible. Sprinkle evenly with salt. Cool completely, break into pieces.

Can be made 2 weeks ahead. Store in airtight container at room temperature.

White Chocolate - Candy Cane Fudge

If you like peppermint bark at the holidays as much as I do, you'll love this recipe! It takes it up a few notches and is rich and creamy to boot. The recipe was published in the January 2011 Cooking Club magazine. I prefer to use Bob's candy canes because I think they have the best flavor, but you can use whatever brand you like.


White Chocolate - Candy Cane Fudge


3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 (12-0z) pkg. white baking chips
1 ( 7-oz.) container marshmallow creme
1 tsp. vanilla extract
1/3 cup finely crushed candy canes
1/4 cup coarsely crushed candy canes


Bring sugar, butter and milk to boil in large saucepan over medium-high heat. Reduce to medium, boil until mixture reaches 234 degrees, gently stirring occasionally. Remove from heat.

Stir in baking chips, marshmallow creme and vanilla. Stir in finely crushed candy canes. Pour into buttered 13x9-inch pan. Sprinkle with coarsely crushed candy canes. Refrigerate 4 hours or until firm.

Creamy Cornbread

This is one of those recipes that we always ask mom to prepare at holiday time. Very simple to make and so good to eat.

Creamy Cornbread

1 can cream corn
1 can whole corn
1/2 cup butter, melted
3 eggs
1 box Jiffy Cornbread Mix

Combine all ingredients in a bowl. Pour into greased baking dish and bake 55-65 minutes at 350 degrees.

Jan's Original Cheese Ball

This is another one of mom's cheese ball recipes. She has served this at holiday gatherings for ever.

Jan's Original Cheese Ball


2 8-oz. packages cream cheese, softened
1 small can crushed pineapple, well drained
1/2 cup finely chopped green pepper
1/4 cup chopped onion
1/2 tsp. garlic powder
1 cup chopped pecans

Mix first 5 ingredients and roll into a ball. Roll in chopped nuts and serve with crackers.

White Corn Salad

This recipe has been around for awhile. My ex-wife used to bring it to family gatherings and it was always a hit. My mom still requests this one.


White Corn Salad


2 Tbsp. olive oil
2 Tbsp. rice wine vinegar
1 tsp. brown sugar
1/4 tsp. salt
1/8 tsp. black pepper
2 ( 11 oz.) cans white shoepeg corn, drained
1 large tomato, seeded and chopped
4 green onions, chopped
1/2 green bell pepper, chopped


In a large bowl whisk together first 5 ingredients. Add the rest and toss to combine. Serve immediately or cover and refrigerate until serving.

Eggnog Spice Bundt Cake

Sorry about the picture, it's not that good, but this cake is. I came across this recipe in a Sun Times magazine called Relish. Very simple cake to make, but a little too nutty for me. If you want, you can omit the nuts or go with a smaller amount. It actually might taste great with a caramel-pecan type sauce over the top, just a thought for next time. This cake would make a nice addition to a Thanksgiving table.


Eggnog Spice Bundt Cake


1 (181/4 oz.) box spice cake mix
1 (4-serving) box instant vanilla pudding mix
1 cup nonfat vanilla yogurt
1/2 cup canola oil
1 cup lite eggnog
1 egg
3 egg whites
1 1/3 cups toasted chopped pecans
Powdered sugar


Preheat oven to 350 degrees. Coat a nonstick Bundt pan with cooking spray.

Combine cake mix, pudding mix, yogurt, oil, eggnog, egg and egg whites in a large bowl. Mix until creamy.

Stir in pecans. Pour into prepared pan. Bake 40 to 45 minutes, until a wooden toothpick comes out clean. Cool on a wire rack. When cool, dust with powdered sugar.

Sweet and Spicy Cashews

I love eating cashews or pecans that have a nice sweet and spicy glaze, but they are always so expensive. I came up with this recipe at Christmas and really liked it. If you like your nuts a little spicier, then add more chili powder. This recipe was nice, because the heat hit you afterwards, but was not too hot.

Sweet and Spicy Cashews

1 egg white
1 Tbsp. water
1 lb. lightly salted cashews
1/3 cup granulated white sugar
1 1/2 Tbsp. light brown sugar
1 tsp. kosher salt
1/2 tsp. chipotle chili powder

Beat egg white and water until frothy. Toss cashews with mixture and drain in colander.
Combine sugars, salt and chili powder and toss with nuts to coat all. Spread on a lightly greased baking sheet and bake in a preheated 300 degree oven for 10 minutes. Reduce heat to 275, flip nuts and bake for another 10 minutes. Cool before serving.
Store in an airtight container up to 5 days.

Scalloped Potato Gratin

I have tried many scalloped potato recipes in my time and never had any real success until this recipe. My mom wanted them for Christmas day, so I searched foodtv.com and found this recipe from Tyler Florence. Tyler never let me down before, so I thought I would give it a go. The end result was perfect. They weren't runny or clumpy, just creamy and tasty. The only thing I did differently was to top the gratin with mozzarella instead of Parmesan. My mom hates Parmesan, so I only used it on the inside layers and then gave it a good handful of mozzarella on top.

Scalloped Potato Gratin

1 1/2 cups heavy cream

Leaves from 1 sprig of fresh thyme

2 garlic cloves, chopped

1/2 tsp. ground nutmeg

Butter

2 lbs. russet potatoes, peeled and cut into 1/8-inch slices

Salt and freshly ground pepper

1/2 cup gated Parmesan, plus more for broiling

Preheat oven to 375.

In a saucepan, heat cream with thyme, garlic and nutmeg.

While cream is heating, butter a casserole dish. Place a layer of potato in overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered for 45 minutes. Sprinkle with more Parmesan and broil until cheese browns, about 5 minutes.

Peppermint Martini

This recipe was featured in the KC Star a few weeks back. The recipe comes from Mike Catlin of My Martini in Arlington TX. It sounded like the perfect recipe to serve for Christmas, so after going to 3 different stores to find the 3 liquors that go in to it, I finally had the ingredients. I then almost forgot to serve them. So after mixing them and serving them, my family and I decided that they were kind of gross. So this recipe is posted as one of those that you should not try.

Peppermint Martini

10 oz. pepper vodka (yes, that is pepper. Absolute has one)
4 oz. white creme de menthe
1 oz. peppermint schnapps
Ice
Mini candy canes for garnish

In a tall martini pitcher, mix liquors with ice.
Strain into frosty glasses, garnish and serve.

Blackberry Wine Cake

This recipe comes from my friend Jan. She served this for dessert once and I thought it would be the perfect cake for Christmas dinner. The recipe calls for the cake to be made in a bundt pan, but my sister gave me this snowflake cake pan for Christmas and I thought it would look nice. As it was, the cake turned out very nice in the pan and the flavor is amazing. Since the cake uses Jell-o and wine, you can use any flavor combo, like peach Jell-O and peach wine if you so desire.

Blackberry Wine Cake

1 box white cake mix

1 3 oz. box blackberry Jell-O

4 eggs

1/2 cup cooking oil

1 cup blackberry wine

1/2 cup chopped pecans

Grease bundt pan and sprinkle nuts on the bottom. Mix the rest of the ingredients, beat on medium speed for 3 minutes. Pour batter over nuts. Bake for 45 to 50 minutes at 350 degrees.

Glaze

1 cup powdered sugar

1/2 cup butter

1/2 cup blackberry wine

Combine in a small saucepan and bring to a hard boil. When cake is done, remove from oven and pour 2/3 of glaze over the bottom of warm cake while still in the pan. Let it cool for 30 minutes and turn out of pan. Add more powdered sugar to thicken glaze (approx. 1/4 cup) and drizzle over cake.

Pumpkin Cheesecake w/ Marshamallow-Sour Cream Topping & Gingersnap Crust

Forget the pumpkin pie this year, here is the dessert you need to serve for the holidays this year! This recipe comes from the November 2008 Bon Appetit and it's a keeper. The cheesecake rises out of the springform pan to make a spectacular dessert. The only issue I had with this recipe was the crust. You use a combination of gingersnaps and pecans, but the end result tastes too much like pecans. I would use only a 1/2 of a cup next time or leave them out all together. Pecans are one of my favorite nuts, but it seems like a perfectly good waste of the cookies, since you don't really taste them.

Pumpkin Cheesecake w/ Marshmallow-Sour Cream Topping & Gingersnap Crust

Crust:

Nonstick vegetable oil spray

2 cups gingersnap cookie crumbs ( about 9 oz.)

1 cup pecans

1/4 cup packed brown sugar

2 Tbsp. chopped crystallized ginger

1/4 cup unsalted butter, melted

Filling:

4 8-oz. packages cream cheese, room temperature

2 cups sugar

1 15 oz. can pure pumpkin

5 large eggs

3 Tbsp. all purpose flour

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. freshly grated nutmeg

1/4 tsp. ground allspice

1/4 tsp. salt

2 Tbsp. vanilla extract

Topping:

2 cups mini marshmallows

1/4 cup whole milk

1 tsp vanilla extract

1/8 tsp. salt

1 cup sour cream

Crust/ Preheat oven to 350 degrees. Spray 9-inch springform pan with nonstick spray. Grind crumbs, pecans, brown sugar and ginger in processor until nuts are finely ground. Add butter; pulsing, to blend. Transfer to pan and press into bottom and 2 inches up sides. Bake until set ad lightly browned, about 10 minutes. Cool completely.

Filling/ Using electric mixer, beat cream cheese and sugar until light and fluffy, about 2 minutes. Beat in pumpkin. Add eggs, 1 at a time, beating on low to incorporate each addition. Add flour, spices and salt; beat just to blend. Beat in vanilla. Transfer to crust. Bake until filling is just set in center and edges begin to crack ( filling will move slightly when pan is gently shaken), about 1 hour 20 minutes. Cool 1 hour. Run knife around sides of pan to release crust. Chill uncovered in pan overnight.

Topping/ Stir marshmallows and milk in medium saucepan over low heat until marshmallows are melted. Remove from heat and stir in vanilla and salt. Cool to room temperature, stirring occasionally.

Add sour cream; fold gently just to blend. Pour over cheesecake and spread evenly, leaving 1/2 inch uncovered around edges. Chill to set at least 1 hour.

Can be made a day ahead, keep chilled.

Doug's Pumpkin Spice Cake

This recipe comes from a friend of mine at work, who decided to bake a pumpkin spice cake after I told him of my easy recipe. Doug's recipe is much more challenging, but sounds incredible. I have not spoken with him yet to see how it turned out, but the maple syrup in the icing sounds wonderful.

Pumpkin Spice Cake:



1/2 cup (113 grams) unsalted butter, room temperature
1 1/4 cups (270 grams) light brown sugar
2 large eggs
1 cup fresh or canned pure pumpkin (about 1/2 of a 15 ounce can)
1 teaspoon pure vanilla extract
2 cups (200 grams) sifted cake flour
1/4 teaspoon baking powder
1 teaspoon (5 grams) baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup (120 ml) buttermilk, room temperature)


Cream Cheese Frosting:

8 ounces (228 grams) cream cheese, room temperature
1/4 cup (56 grams) unsalted butter, room temperature
2 tablespoons pure maple syrup (preferably Grade A dark amber)
2 cups (230 grams) confectioners' (powdered or icing) sugar, sifted

For Garnish:

1/2 cup (50 grams) toasted and chopped walnuts or pecans


Preheat the oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and flour (or spray with Baker's Joy) two - 8 inch (20 cm) cake pans. Cake: In the bowl of your electric mixer(or with a hand mixer), cream the butter and sugar until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, mixing well after each addition. Add the pumpkin puree and vanilla and beat until incorporated.In a separate bowl, whisk together the flour, baking soda, baking powder, salt and spices. Add the flour mixture and buttermilk alternately to the pumpkin batter, in three additions, beginning and ending with the flour mixture. Divide the batter in half and then pour the batter into the prepared pans. Bake for approximately 25 - 30 minutes, or until a toothpick inserted in the middle comes out clean. Cool on a wire rack for 10 minutes and then invert and remove the cakes from their pans. Cool completely before frosting.



Frosting: Place the cream cheese and butter in the bowl of your food processor (or use a hand mixer) and pulse until smooth. Add the maple syrup and confectioners' sugar and process to combine. Adjust syrup or sugar until you have the right consistency.Assemble:Place one of the cake layers, top side down, on a serving plate. Frost with a layer of icing. Place the second cake, top side down, onto the first layer and frost the top and sides of the cake. Garnish with chopped nuts, if desired. Refrigerate but bring to room temperature before serving.



This recipe is adapted from Cindy Mushet's excellent baking newsletter "Baking with the American Harvest". (Unfortunately, it is no longer in publication.)

Pumpkin Spice Cake

I came across this recipe in the Northland Sun Tribune last week and was intrigued with the frosting. It's a simple recipe and perfect for the upcoming holidays. The cake tastes like pumpkin pie, so it would be a great alternative for a Thanksgiving dessert. It would make a great layer cake that could be decorated with those little candy pumpkins.

Pumpkin Spice Cake

1 box spice cake mix

1 can pumpkin

Mix cake following box directions with the addition of the pumpkin. Box according to directions.

Can't get any easier than that!

Potatoes Anna

This is such an easy dish and the results are wonderful. Your friends and family will think that you worked really hard on it and if you get it out of the pan without a misstep it looks impressive too. This was one of my Christmas side dishes that would have been perfect, if I had not been in such of a hurry to get it onto a plate. It actually does not look too bad, considering half of it slid off the plate when the pan got inverted. With a few ingredients, a cast iron skillet and a mandolin, you can serve a beautiful and tasty dish.

Potatoes Anna

3/4 cups melted butter
3 lbs. baking potatoes, peeled and sliced 1/8 inch thick
salt and pepper to taste

Preheat the oven to 425 degrees. Pour melted butter into a 10 inch cast iron skillet to a depth of 1/4 inch.(You will use the rest as you layer the potatoes.) Set the pan over low heat and layer in sliced potatoes. Build the bottom layer with overlapping slices. Sprinkle with salt and pepper and melted butter. Continue this routine until you have used all the potatoes. When all the potatoes are layered and the bottom has formed a light crust, cover with foil and using the bottom of a smaller skillet firmly press to compress the potatoes. Place into oven, covered tightly with foil. (Place a baking pan on a lower rack to catch any drips.)
Bake for 20 minutes, press firmly on potatoes again, Remove foil, bake uncovered, until the sides are visibly brown and crisp, 20 to 25 minutes more.
To serve, loosen the sides with a knife, then carefully invert onto a plate and slice into wedges.

Oreo Balls

My sister made these for Christmas and they are just a little sinful, because you can't eat just one. I think, however, that they will become a Christmas staple at our house.

Oreo Balls

1 package regular size Oreos, crushed
1 (8 oz) package cream cheese, softened
1 package white almond bark

Using a blender or handheld mixer, mix Oreos and cream cheese. Roll into walnut size balls. Chill for 1 hour. Melt almond bark. Stick a toothpick in an Oreo ball and dip into almond bark, repeat until all balls are dipped. Allow to cool on wax paper.

Pumpkin Pie

This was my first attempt at a pumpkin pie and it turned out well. The only other pie I have made was pecan and they are simple too. I haven't tried to make my own crust, I just used a frozen one for this recipe. It seemed to take forever to finish baking, but the end product turned out well.

Pumpkin Pie

3/4 cup sugar

1/2 tsp. salt

2 1/2 tsp. Pumpkin pie spice

2 large eggs

1 can (15 oz) Pumpkin Puree

1 can (12 oz) Evaporated milk

1 unbaked 9-inch deep-dish pie crust

Mix sugar, salt and pumpkin pie spice in a small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mix. Gradually stir in evaporated milk. Pour into pie shell.

Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees, bake for 40-50 minutes or until knife inserted in center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.