Meyer Lemon Pie

Have you heard of Meyer Lemons? They are a cross between a Lemon and a Mandarin Orange. Meyer Lemons are smaller than regular lemons and are slightly sweeter with just a hint of orange flavor. They are sold in Supermarkets in small bags:

I decided to try out Meyer Lemons in a pie. So I made my Shaker Lemon Pie, but using Meyer Lemons instead of regular ones. It came out great. I had to make some adjustments to the recipe for these little lemons, but the result was fantastic.

This Pie is for the true Lemon Lovers - it is as tart as it is sweet! Remember to prep the lemons a day ahead, because they need to macerate in the sugar for up to 24 hours.

Meyer Lemon Pie:

1 recipe Flaky Pie Crust

4 Meyer Lemons

2 Cups Sugar

pinch salt

4 eggs

Grate the zest from TWO of the lemons and put it in a large ceramic or stainless steel bowl (Just don't use an aluminum bowl since it can react with lemons, giving them a metallic taste). With a very sharp knife, slice the rind from all four lemons:

 Cut the Lemons into thin, small pieces, being careful to remove all seeds as you go. (Have a towel handy to wipe up your board or your knife, because all that juice can get slippery!) Add the lemon pieces to the zest in the bowl. Add the sugar and salt, then stir well. Cover with plastic wrap and let sit overnight up to 24 hours (the longer the better).

 After the lemon/sugar mix has sat for a long time, Preheat the oven to 425 degrees. In a small bowl, beat the eggs lightly and then add them into the lemon mixture. Stir well. Roll out your pie crust and line a pie pan with the dough. Pour in the lemon mixture (it will be liquidy).

Place the top crust gently on the lemon filling and crimp the edges of the pie crust. Cut vents into the top crust to allow steam to escape. Brush with milk and sprinkle sugar over the top crust. Bake at 425 degrees for 10 minutes, then lower the oven temp to 350 and bake an additional 40-45 minutes. (Check after 20 minutes to see if the edges need to be covered with foil to prevent overbrowning.)

Cappuccino Pie

This is another variation on the standard cream pie recipe I like to use. It has a strong coffee flavor, and just a hint of cinnamon. I developed this recipe for a pie cook-off and it was a HUGE hit with my family and friends who were my taste-testers. I didn't get into the cook-off with it, but I got a fantastic new recipe out of it, so it's a good thing.

1 recipe Graham Cracker Crust but add a dash of cinnamon to the crackers before mixing.

Filling:
1 1/3 cup sugar
1/2 cup all-purpose flour
1/2 tsp salt
2 Cups milk
3 egg yolks
2 Tablespoons Instant Espresso Powder
2 teaspoons vanilla extract (or for something interesting, try Rum extract instead)

In the top of a double boiler combine the sugar, flour, salt, and milk. Stir the mixture in the bowl while the water boils beneath it, cooking for about 10 minutes until the mixture thickens (stir it frequently). Remove from the heat.

In a separate bowl, beat the egg yolks. Take a small amount of the hot milk/flour mixture (about a tablespoon) and stir it into the eggs. Add another spoonful and stir it in (you are "tempering" the eggs so they don't cook and curdle). Now pour the egg mixture into the rest of the hot milk mix. Return it to the double boiler and cook until thickened some more (about 3-5 minutes) stirring constantly. Take it off the heat and let it rest.

Add the Espresso powder and vanilla extract to the filling mixture. Now let it cool a bit. (You can stick the filling in the fridge or freezer to help it chill faster, just remember to take it out and stir it occasionally). When the filling has cooled pour it into the pie shell. Then return it to the fridge to for another hour to make sure it is well-chilled before topping it with whipped cream (you can add the whipped cream ahead of time or just before serving) and a light dusting of cinnamon. Keep it in the fridge when not serving.

Fresh Whipped Cream Topping:
1 pint heavy cream
1/4 - 1/2 cup confectioner's sugar, depending on how sweet you want it

Make sure the cream is well-chilled, (I even chill the mixing bowl and beaters when I make whipped cream). Beat on high speed with mixer until it is thickened. Spread it over the chilled pie and then put the pie back in the fridge until serving.

Almond Coffee Cake

This coffee cake is a delicious alternative to the common cinnamon coffee cake. Sour cream makes it moist and dense. This basic recipe can be altered to make many other flavors - the Lemon Coffee Cake and Cinnamon Coffee cakes listed on the recipe page are just variations of this one.

2 Sticks of butter, softened

1 Cup Sugar

3 Eggs

2 1/2 Cups All-purpose Flour

2 teaspoons Baking Powder

1 teaspoon Baking Soda

1 teaspoon salt

1 Cup Sour Cream

1 teaspoon Almond Extract

Glaze:

1 Cup Powdered Sugar

1-2 Tablespoons milk

1/2 teaspoon almond extract

1/2 Cup sliced almonds

Preheat oven to 350 degrees. Grease a bundt or tube pan.

In a large bowl, mix the dry ingredients together with a fork until well-blended. Set aside.

In a mixing bowl, beat the butter on low until for 30 seconds. Add the sugar and beat until smooth. Add the eggs and almond extract, then beat for about two minutes until creamy.  Add the flour mixture to the butter and beat until smooth. Add the sour cream and mix on low until just blended (don't overmix).

Spoon the batter into the pan and Bake for 45-50 minutes, until a toothpick inserted into the cake comes out clean. Let it rest for 10 minutes before inverting it onto a cooling rack. After it has cooled a bit, you can add the glaze and the sliced almonds: Just mix the powdered sugar, milk (1 teaspoon at a time until you get a pouring consistency) and almond flavoring together in a bowl. Spoon it over the cake, letting it drizzle down the sides. Then sprinkle almonds on top.

Cinnamon Coffee Cake

This is a dense, home-style Coffee Cake. This basic recipe can be altered to make many other flavors - the Lemon Coffee Cake and Almond Coffee Cakes listed on the recipe page are just variations of this one.

2 Sticks of butter, softened

1 Cup Sugar

3 Eggs

2 1/2 Cups All-purpose Flour

2 teaspoons Baking Powder

1 teaspoon Baking Soda

1 teaspoon salt

1 teaspoon Cinnamon

1 teaspoon nutmeg (freshly grated if possible)

1 Cup Sour Cream

Streusel Topping:

3/4 cup Brown Sugar 

3/4 cup Flour

1 1/2 teaspoons Cinnamon

1/4 cup Butter, softened

Mix until crumbly. Set aside.

Preheat oven to 350 degrees. Grease a bundt or tube pan.

In a large bowl, mix the dry ingredients together with a fork until well-blended. Set aside.

In a mixing bowl, beat the butter on low until for 30 seconds. Add the sugar and beat until smooth. Add the eggs and beat for about two minutes until creamy. Add the flour mixture to the butter and beat until smooth. Add the sour cream and mix on low until just blended (don't overmix).

Spoon half of the batter into the pan. Sprinkle 1/2 cup of the streusel topping mixture on top, then cover with the rest of the batter. Sprinkle the remaining streusel topping on top of the batter. Bake for 45-50 minutes, until a toothpick inserted into the cake comes out clean. Let it rest for 10 minutes before inverting it onto a cooling rack. (You will need to invert it twice to get the streusel side up - just flip it onto a cookie sheet, then flip again onto a cooling rack or a decorative plate.) Let it cool another 10-15 minutes before slicing. Serve warm if possible. 

Lemon Coffee Cake

This is a variation of the same basic coffee cake recipe I use. The Almond Coffee Cake and Cinnamon Coffee Cakes listed on the recipe page are all variations of this one.

2 Sticks of butter, softened

1 Cup Sugar

3 Eggs

Zest of two whole lemons

2 teaspoons Lemon Extract

2 1/2 Cups All-purpose Flour

2 teaspoons Baking Powder

1 teaspoon Baking Soda

1 teaspoon salt

1 Cup Sour Cream

Glaze:

Juice of two whole lemons

1/2 -1 Cup Powdered Sugar (depending on how thick you want your glaze)

Preheat oven to 350 degrees. Grease a bundt or tube pan.

In a large bowl, mix the dry ingredients together and stir until blended. Set aside.

In a mixing bowl, beat the butter on low until for 30 seconds. Add the sugar and beat until smooth. Add the eggs, zest, and lemon extract, then beat for about two minutes until creamy. Add the flour mixture to the butter and beat until smooth. Stir in the sour cream by hand just until it is thoroughly mixed in (don't overmix).

Spoon the batter into the pan and Bake for 45-50 minutes, until a toothpick inserted into the cake comes out clean. Let it rest for 10 minutes before inverting it onto a cooling rack. After it has cooled a bit, you can add the glaze: Just mix the powdered sugar into the lemon juice a little at a time until you get a pouring consistency. You can choose whether you want a thin glaze that will saturate the cake and add flavor but not be visible when dried, or a thicker glaze that will look like a thin white icing. Either way, spoon it over the cake, letting it drizzle down the sides. You can garnish with a sprinkling of lemon zest on top of the icing if you wish.

Sour Cream Yellow Cake

I can't take credit for this recipe, I found it on CakeCentral.com. It is apparently the classic Yellow Cake Recipe from Sylvia Weinstock, the legendary Cake Decorator. It is delicious, with a buttery taste and a nice soft texture. The sour cream helps keep it moist.

This recipe goes great with Whipped Butter-Rum Frosting

2-1/4 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 pound (2 sticks) sweet butter, room temperature
2 cups sugar
4 large eggs, separated (you will use both the yolks and the whites)
2 teaspoons vanilla
1 cup sour cream
Preheat oven to 350 degrees.

Line two 9x2" pans with parchment. (You could also do two 8x3" pans or three 6x2" pans).

Sift together the flour, baking powder, and salt. Set aside.

Cream the butter in a large bowl with an electric mixer until fluffy and light in color, about 2 minutes on medium speed. Add the sugar and continue to mix until fluffy and light. Add the egg yolks, one at a time, being sure each is well incorporated before adding the next one. Add the vanilla.

Reduce the mixer speed to low and add the dry ingredients alternately with the sour cream, beginning and ending with the flour. Be sure the mixture is completely blended after each addition. Scrape the sides of the bowl, and beat for 1 minute.

In a separate bowl, with clean beaters, beat the egg whites to soft peaks. Gently fold the whipped egg whites into the batter with a rubber spatula. Pour the batter into the prepared pans and smooth with a rubber spatula.

Bake in the preheated oven, 35-45 minutes (depending on which pan size you use.) The top of the cake should be nicely browned. Test for doneness with a skewer or a toothpick; the tester should come out dry and clean.

Whipped Butter-Rum Frosting

This frosting looks light and fluffy, but tastes decadent. Using rum extract instead of real rum means that you can control the strength of the rum flavor without adding a lot more liquid, and the bonus is that anyone can eat it, even kids.

1 Cup good quality Butter
4 Cups Confectioner's Sugar
1-2 Teaspoons Rum extract, to taste
2 Tablespoons Dream Whip Powder*
3 Tablespoons milk (you can add more for a softer consistency)
1/2 teaspoon salt (if using salted Butter, omit salt)

Beat the butter in a KitchenAid mixer (with the whisk attachment) on low until creamy. Add the confectioner's sugar and beat on low until combined. In a separate small bowl, dissolve the salt (if using) into the milk (use the minimum of milk for now - you can add more later). Then add the milk, 1 teaspoon of the rum extract, and the Dream Whip powder into the frosting. Whip on medium for 5-7 minutes until very fluffy. Taste it and add the second teaspoon of rum if you'd like a stronger flavor. Add more milk or powdered sugar to adjust the consistecy. It should be creamy and very fluffy, with a rich decadent butter/rum taste. This frosting is a good choice for piping since it holds its fluffy shape.

*Dream Whip Powder is sold in most grocery stores in the pudding aisle. I actually DO NOT recommend it for its intended purpose, which is to make a whipped cream-like topping for desserts (real whipped cream is so much better and just as fast to make!) But for giving a fluffy consistency to frosting that will not deflate or give an off-flavor, this is great stuff.

Sinful Chocolate Buttercream

This frosting is so thick and rich, it is positively sinful. A light and mildly flavored cake won't stand up to the full force of this chocolate, so choose a rich butter cake or a chocolate cake.

1/2 Cup Softened Butter
2 oz. chopped dark chocolate
1 Tablespoon cocoa powder
2 Cups Confectioner's Sugar
1 Tablespoon light corn syrup
1-3 teaspoons of milk (add 1 and then see if you need more)
1 tsp Vanilla extract

Melt the chocolate in a double boiler or you can microwave it in ten-second intervals, stirring each time you check it. Then beat the chocolate with the butter, cocoa and confectioner's sugar on low in a KitchenAid mixer until combined. Add the remaining ingredients and turn the mixer setting to high. Beat an additional two minutes. Frost Cake immediately or cover in plastic wrap until ready to use.

Granny Mahoney's Mince Pie

This recipe comes from my husband's great-grandmother, and it is at least 100 years old. This one does not have actual meat in it, but suet (beef fat). For those who want to make this a vegetarian pie, just omit the suet altogether and add 1 teaspoon of instant tapioca or cornstarch to thicken it.

If possible, It is better to make this a couple of weeks ahead so the flavors can age. According to the directions, you are supposed to stir it every other day, adding a spoonful of Brandy each time you do. The recipe was originally meant to make A LOT of mincemeat, which would be sealed in jars and left to age for months, each jar enough to make one pie. But for this post, I have cut it down to a one pie recipe:

3 lbs apples (mostly very firm apples, though you can have a variety)
1 large box seedless raisins - dark, or a mix of dark and golden
3/4 cup chopped suet
1 tsp salt
1/2 Cup candied orange peel
1/2 Cup candied lemon peel
1 whole lemon, cut in half
3/4 Cup Sugar
1/4 cup molasses
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon cloves
1/4 teaspoon nutmeg
pinch of mace


Peel and core the apples, and chop them into chunks. Put HALF of the apples, and HALF of the raisins into a large pot with the orange and lemon peel, the sugar, molasses, salt, and spices. Squeeze the lemon over the fruit, getting as much juice out as you can. Then put the lemon into the pot to simmer with the fruits (you will take it out later). Simmer (covered) on low for one hour, stirring often. Add the remaining apples and raisins and simmer for two or more hours, stirring often to make sure the bottom doesn't get scorched. Test it to make sure the candied fruits have softened. At this point you can add more sugar and spices to taste. Simmer longer if necessary to soften everything up, then take it off the fire and let it cool to room temp. Put in an airtight container and add a spoonful of Brandy to the top. Add a lid and let it sit for two weeks, stirring every other day and adding another spoonful of Brandy. (I have made this just a few days ahead and it is fine, but it will be better if you can give it the full two weeks).

Roll out a two crust pie dough (I like to use old time lard crust for this) and fill with the mincemeat. Bake at 400 degrees for about 40 minutes, checking after 20 minutes to see if the edges need to be covered with foil. Let it sit for 1-2 hours before serving.

Old-Time Lard Crust

This is the same as the flaky crust, but it comes out sturdier, less tender, because of the lard. It also has a slightly "meaty" aroma and flavor, making it great for pot pies and mince pie.

2 Cups sifted All-purpose flour
1 tsp salt
2/3 Cup chilled Lard
2 Tbsp chilled butter
4 Tbsp Ice Water

*For a sweeter crust, you can take 1/4 cup flour out and replace it with 1/4 cup powdered sugar

Sift together Flour and Salt. Cut half of the shortening into the flour with a pastry blender, until it looks like the texture of cornmeal. Cut in the remaining shortening and butter until the dough is in pea-sized crumbs. Sprinkle on the water and blend in lightly with a fork. If needed to hold the dough together, you can add more water a scant teaspoon at a time. When you can gather up the dough in a ball, stop working it. Divide the dough in half, press circles between two sheets of waxed paper to make a disc. This makes chilling the dough faster and rolling it will be easier later. Put the dough in the fridge to chill for an hour or so before rolling. If not using it right away, put the dough in a large Ziploc bag and freeze it.

Then I just go ahead and roll my dough between the two pieces of waxed paper. You need to keep lifting and repositioning the paper when you do this, but it means that you add little or no extra flour to the dough.  It also makes transferring it from the board to the pie tin easier.

Spritz Cookies

These small butter cookies only seem to come out at Christmas time, and that's a shame. They are buttery, delicious, and such a fun cookie. Maybe people don't make them often because they are what I would call a "high maintenance" cookie - they require specific equipment and several steps to prep/make. But they are worth it, since they are so tasty and so festive! This particular recipe comes from the Better Homes and Gardens Christmas Cookie book:

3 1/2 Cups flour
1 tsp baking powder
1 1/2 cups butter
1 Cup sugar
1 egg
1 tsp vanilla
1/2 tsp almond extract
food coloring (optional)
Required tools: Manual or Electric Cookie Press (Spritz Cookie Maker)

Stir together flour and baking powder. In your kitchenaid mixer bowl, beat the butter until softened. Then add sugar and beat until fluffy. Add egg and extracts and beat well. Gradually add flour mixture until well-combined. DO NOT CHILL THE DOUGH so that it will pass easily through the cookie press. If desired, tint the dough different colors. Spray cookie sheet with cooking spray or lay down parchment. Press the dough through the cookie press in whatever shape you desire (follow directions for your particular model). Decorate with sugars and sprinkles if desired (I find it helps to brush them with a little water before sprinkling with decorations so they stick better). Bake at 375 for 6-8 minutes.

Retro Christmas Cookies

I usually send my family fancy decorated sugar cookies for Christmas, but this year I was short on decorating time. I still wanted to send cookies, though. So I decided to dig through my family's old cookie recipes and see if I could do something faster, yet still conjuring up the nostalgia of Christmases past. I came up with Rolled Oats Icebox cookies, Old fashioned Molasses, Butterscotch Walnut cookies, and Brandied Chocolate Balls. Making these old recipes was like visiting a time before I was born! You can find all of these recipes in the recipe page.

Best Gingerbread Cutouts

 

 

When people say they don't really like gingerbread cookies, it's usually because they haven't had really good gingerbread cookies. Many recipes give you tough, hard cookies that are not very sweet or, in some cases, overly sugary. This recipe gives you a softer cookie that has a delicious balance of sugar and spice. Roll them on the thick side.

3 Cups All-purpose Flour
1/2 tsp salt
1/2 tsp Baking soda
1 tsp baking powder
1 1/2 tsp cinnamon
2 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp ground cloves
1/2 Cup light molasses
1/2 Cup melted butter
1/2 Cup sugar
1 lightly beaten egg

Mix together dry ingredients in your mixer bowl. In a separate bowl, combine the molasses, sugar, and melted butter, then add to the dry mixture. Add the beaten egg last, and beat just until well-combined. Chill the dough at least one hour before rolling. Roll the cookies thick, then bake in a 350 oven for approximately 6-8 minutes, depending on the size of your shapes.


Simple Milk Icing: 1 Cup powdered sugar mixed with 1 teaspoon milk, stir well. Add more milk just a few drops at a time until you get the consistency you want. You don't want it too runny, it should be thick and when you run a knife through it, it should take 7-10 seconds for the icing to come together again, making the knife mark disappear. You can always add more powdered sugar if you thin it too much. Use a pastry bag to pipe on designs, or frost with a knife for simpler shapes.

Let the cookies dry overnight before packaging or stacking them. This icing takes longer to dry than royal icing, but it is tastier.

 

 

Gingerbread Houses - Tips and Ideas

'Tis the season for Gingerbread Houses! I love to build gingerbread houses, and the great thing is that you can make them as simple or as involved as you wish. This week I will posting some tips about building gingerbread houses from simple to complex. I will also include some professional tips for adding details that take it to the next level, for those who would like to take a house from simple to stunning. Here are some tips for success:

Dough:

• Use a dough that is specifically for houses, not cookies. Cookie dough is meant to be softer. There are two kinds of gingerbread dough for houses - regular and construction grade. Regular Gingerbread Dough is tasty and suitable for building small houses and children's houses. It is easy to roll out and work with. Construction Grade gingerbread dough is tougher and harder to roll out, but it yields amazingly hard dough that will not warp after assembly. Construction grade is usually only used for large houses or competition houses (which may have to sit for a long time and are susceptible to humidity). 


• Lay a piece of aluminum foil on your cookie sheet and roll your dough out right on that instead of rolling it on a board and then transferring it. (Transferring it can cause the dough to break or the shape to become askew.) If your dough spreads during baking, you can trim it with a sharp knife after it comes out, so your sides stay nice and straight.

• Roll the dough thick (about 1/4"). For large houses, I bake it twice for extra hardness. The bigger the house, the more important it is that the dough be very firm. After initial baking, let the pieces sit for a day, then rebake them at 250 degrees for ten minutes to dry the dough out a little more.

Constructing the House:

• If you aren't working with a pattern, build a model out of cardboard first. Tape it all together to see how the house will look.  Then use the pieces as a pattern to cut out your dough. You can do a search online for gingerbread house patterns if you do not want to design your own. Here is one good source for patterns: Gingerbread by Design

• Build your house on a sturdy base. The larger the house, the sturdier it needs to be. Small houses can go on cardboard cake boards. Large houses require a wooden board of some kind (scavenge your own from your shed or buy pre-cut plywood squares at your local hardware store).

• Assemble it with Royal Icing, which dries super-hard like glue: (Royal Icing recipe) For a professional look, Tint half of your Royal Icing the same shade of brown as your gingerbread dough and use that icing to assemble the house (so that the icing does not show through in the cracks):

                                           

• You will still use white royal icing for the decorating, and for adding "snow."

• It is generally easier to decorate the sides of your house - windows and walls - BEFORE assembling the house. It is easier to have a steady hand for piping if the walls are flat, and candies will dry without sliding downward like they sometimes do when you decorate after the house is assembled and walls are vertical.


• Use soup cans to prop up walls while you wait for them to dry. You can also use soup cans or something similar to hold the edges of your roof up while drying.

• Plah ahead to give yourself assembly time! Allow the assembled house to dry overnight (8 hours) before adding the roof on top. Then give your roof several hours up to overnight to dry before adding shingles or decorations on top. The larger the house, the longer you need to let it dry for structural integrity. For large houses, it can take up to 48 hours of assemble/dry/assemble phases. Very small houses can be completely decorated and assembled in one day, but plan ahead because they always take longer than you think they will!

Decorating Tips:

• Get creative! Go around your grocery store looking for crackers, candies and cereal that could work as shutters, roof tiles, or accent pieces. Be open to using things other than candy. Remember that what you use for roof tiles will need to be pretty flat because shingles are stacked on top of each other. I have also seen gingerbread houses where the roof pieces are "embossed" or imprinted with a shingle design prior to baking. I have also seen pretty designs drawn on with royal icing. The important thing is to make the house yours, in your own personal style. I tend to make houses that are replicas of real buildings, so they are less whimsical than other gingerbread houses. That is my style, and everyone has their own. Many people prefer a gingerbread house that is whimsical and covered with a rainbow of different candies. I love those houses too, so explore your own design style.

• Snow makes everything look nicer. You can cover up areas that don't look so good with icicles and snow. Dusting the entire house with a touch of confectioner's sugar when it is complete will give it a "just dusted with snow" look.

Take it to the next level:

• Let there be light! It is not hard to add lights to the inside of your house. Buy a strand of battery operated christmas lights at any craft store. Put them inside (I prefer to have the side and front walls on before I place the lights, so I can tape down the strand while making sure I get the bulbs placed beneath the windows.) Make a little notch in the back wall to allow for the cord to go underneath it, then put the battery pack in back of the house. Depending on how opaque your windows are, the lights should give a nice warm glow to your house.

                                      

                                     

• Candy Windows: Just cut the window holes when you are rolling out the dough. After baking your pieces and cooling them, you can pour crushed candy pieces into the window holes and bake at 350 for 5 minutes or so, just until they are thoroughly melted and no chunks remain (watch carefully to avoid overcooking). Let them sit until cool. If the house is lighted inside, the light will show through the windows a little, giving the gingerbread house a warm glow. You can use any hard candy (lifesavers, jolly ranchers) but sometimes candy windows melt out after several days. Brach's Butterscotch discs are the only ones I have found that never melt out, but they are more opaque than other candies, so it is a trade-off.

  

• See-through windows: Gelatin sheets (aka "leaf gelatin") can be purchased at cake decorating stores or online. You will be able to see completely through the window, so you could place items in the window for viewing:

• Landscaping: The area around the house looks nicer if there are trees, bushes, etc. You can use trees, fences, etc. to create visual interest, and bushes close to the house can be strategically placed to cover up areas of the house that may look unsightly.

• Glitz it up! Your local Cake Decorating store or craft store will sell edible glitter which can be dusted lightly over the top of the house to give it sparkle and make the snow "glisten." The one I like best is something called "Disco Dust" - it is far more glittery than other powders.
  
  FYI - Disco Dust, Lustre Dust, and Metallic Gilding Dust all fall into the category of "Non-Toxic" which means that they won't make you sick, but are not classified as "Edible" by the FDA. So on items that WILL get eaten, do not use them in large quantities. Just something to keep in mind if you plan to eat your house. You only need a little anyway, and in truth, most gingerbread houses do not get eaten after they have been getting stale on display for weeks.

 Again, I have to give a plug to a great gingerbread website, Ultimate Gingerbread. Go visit this site for tons of ideas, how-tos, and gingerbread inspiration! The woman who runs the site, Loreta, is also very helpful if you have questions. She returns my emails promptly and gives helpful suggestions.

Have FUN!

Old-fashioned Gingerbread

Gingerbread, the cake variety, is dense and spicy, and best served warm and fresh. I like it with just a dollop of whipped cream, but you could top it with a dusting of powdered sugar or a thin milk-and-sugar glaze. The important thing is not to frost it - that would distract from the cake itself, in all its spicy glory.

2 Cups All-purpose flour
1 1/2 teaspoons ground Ginger
1 teaspoon Cinnamon
1 teaspoon ground Cloves
pinch of freshly grated nutmeg
1 teaspoon salt
2 teaspoons baking soda
1 Cup Sugar
1 Cup dark Molasses
1 Cup Vegatable Oil
3 Eggs
1 Cup Boiling Water

Preheat Oven to 350 degrees. Line an 8x8 square pan with parchment.

Mix the flour, spices, salt, and baking soda in a large bowl and set aside. In your KitchenAid mixer, combine the Sugar, eggs, oil, and molasses until well-blended. Add the flour mixture on low until combined. Then add the boiling water last, again mixing on low until well-mixed (the batter will be thin). Bake at 350 for 40 minutes, or until the center is set and springs back when you touch it with your fingertip.

Maple Pecan Pie

Pecan Pie is something you either love or you hate. But if you love it, adding maple makes it absolutely to die for. What I love about Pecan Pie is that it is one of the easiest pies to make - it is a single-crust pie and you just stir a few ingredients together and bake. Done.

1 recipe Flaky Pie Crust (use bottom crust only; you can freeze the other half of the dough)
3 Eggs
3/4 Cup Sugar
1/2 teaspoon salt
2 Tablespoons melted butter
1 Cup REAL maple syrup (Dark or Grade B if possible)
1 teaspoon vanilla extract
1 1/2 Cups chopped Pecans (you can use halves for a prettier look, but it slices nicer with chopped nuts)

Preheat oven to 375 degrees.

Pat the pie dough into the pan and crimp the edges. Dust with a touch of flour to keep the bottom crust from getting soggy. Do not prebake the crust.

In a large bowl, mix eggs, Sugar, salt, butter, vanilla and maple syrup together. Add pecans and stir to coat. Pour into the pie shell and Bake 40-50 minutes until the center is set and not jiggly.

Bourbon Pecan Pie

Bourbon makes this southern favorite even more southern. I don't like to drink bourbon, but just a touch of it sure is delightful in desserts. What I love about Pecan Pie is that it is one of the easiest pies to make - it is a single-crust pie and you just stir a few ingredients together and bake. Done.

1 recipe Flaky Pie Crust (use bottom crust only; you can freeze the other half of the dough)
3 Eggs
1 Cup Sugar
1/2 teaspoon salt
2 Tablespoons melted butter
1 Cup Dark Karo Syrup
1 Tablespoon Bourbon, plus a touch more to drizzle on the hot pie when it's done
1 1/2 Cups chopped Pecans (you can use halves for a prettier look, but it slices nicer with chopped nuts)

Preheat oven to 375 degrees.

Pat the pie dough into the pan and crimp the edges. Dust with a touch of flour to keep the bottom crust from getting soggy. Do not prebake the crust.

In a large bowl, mix eggs, Sugar, salt, butter, Bourbon and Karo syrup together. Add pecans and stir to coat. Pour into the pie shell and Bake 40-50 minutes until the center is set and not jiggly. Drizzle a touch of Bourbon on top of the pie when it comes out of the oven (not too much - you don't want to lose that carmelized crust and make it soggy!) The alcohol will evaporate with the heat, but the flavor will stay.

Eggnog Pie

This is one of the recipes I came up with after tinkering with cream pie recipes to enter in an annual dairy cook-off. The eggnog really works well in a cream pie, and it is something new and different for those festive holiday parties.

1 recipe Graham Cracker Crust (refrigerated, not baked)
2 Cups good quality Eggnog (I like Hood brand)
1/2 Cup Flour
1/4 Cup Sugar
1 teaspoon salt
3 egg yolks
1 Tablespoon Butter
1 Tablespoon Brandy or Dark Rum (for a no-alcohol version, use 2-3 teaspoons of artificial Rum Extract)
Whipped cream and nutmeg for topping (homemade whipped cream is best for this pie)

Put the Flour, Sugar, Salt and Eggnog into the top of a double boiler. Stir over boiling water about ten minutes until the mixture thickens. Remove from the heat. In a small bowl, beat egg yolks lightly. Add just a teaspoon of the hot mixture to the yolks, stirring well to temper the eggs. Add another spoonful, stir, then spoon the eggs into the hot mixture. Return to heat and cook until it thickens a little more (about three more minutes). Remove from the heat and add the butter and Rum/Brandy. (If using rum extract, use 2 teaspoons to start and then taste it to see if you prefer more). Cool this mixture to room temp, stirring occasionally to avoid getting a skin on it. Spoon it into the refrigerated pie shell and chill for two hours or overnight. Serve with whipped cream and a dusting of nutmeg on top.

'Tis the season for GINGERBREAD!

There is nothing like gingerbread this time of year, and I absolutely love it in all its forms. Gingerbread cake served warm with a dollop of whipped cream is pure heaven. Gingerbread cookies served with hot cocoa are a delight to kids and grown-ups alike, and gingerbread houses are a fun challenge to undertake. This month, as I make all three (Including entering two local gingerbread house contests) I will share recipes and tips for all things GINGERBREAD!

Maple Spice Cake

Nutmeg, Cinnamon and Clove mix with a touch of maple in this surprisingly light cake. Spice cakes are often dense, so this one makes a nice change. Top it with a simple maple buttercream and a dusting of freshly ground nutmeg.

2 Cups All-purpose Flour
1/4 cup cornstarch
1/2 Cup White Sugar
1/2 Cup Maple Sugar * (See note below)
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1 teaspoon Cinnamon
1/2 teaspoon freshly ground nutmeg
3/4 cup shortening
1 1/4 Cups Buttermilk
3 Eggs
1/2 teaspoon maple extract

Preheat oven to 350 degrees. Grease a 9x13 pan and line with parchment (or you could use two 8" round pans for a layer cake.)

Mix dry ingredients in a kitchenaid mixer on low, until well blended. In a small bowl, lightly beat the eggs with the maple extract. Set aside. Add shortening and Buttermilk, on low, until moistened. Turn mixer up to medium and mix for one-and-a-half minutes to aerate the batter. Scrape the bowl down and add eggs in three small batches, mixing after each addition just enough to incorporate them. Scrape down the bowl again to make sure all the batter is mixed well, then pour into pan. Bake at 350 for about 25 minutes.

Maple Buttercream:
1 Stick Butter
2 Cups Confectioner's Sugar
1 Tbsp milk
1/2 teaspoon maple extract (can use more for stronger flavor)

Beat all ingredients in kitchenaid mixer with paddle attachment for two minutes. Add more milk, a couple of drops at a time, for a softer icing.

*Note: Maple sugar is available at specialty stores or online. The granules are a large grain, so you will need to put it through a food processor to get it finer before measuring. If you can't get maple sugar, no worries - just use brown sugar and then increase the maple extract to a whole teaspoon.

Spiced Pumpkin Squares

These squares taste like pumpkin pie, but with a streusel topping and a gingersnap crust. Although they look like a bar cookie, you will need to serve them on a plate with a fork - the pumpkin pie filling makes them too soft to eat with your fingers.

1 recipe cracker crumb crust (use gingersnap cookies instead of crackers)
Line a 9x13 pan with parchment and then press the gingersnap crust mixture into the bottom of the pan. Bake at 350 degrees for ten minutes, then cool.

1 1/2 Cups cooked pumpkin (or one 15 oz can of cooked pumpkin - make sure you get canned pumpkin, NOT the canned pumpkin pie filling).
1 twelve ounce can of Evaporated Milk
1/2 Cup White Sugar
1/4 Cup Brown Sugar
1/2 tsp Salt
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon ginger
1 tsp cinnamon
pinch of cloves (about 1/8 tsp)
1 tsp cornstarch
1/8 Cup Molasses
2 eggs

Streusel topping:
1/4 cup cold butter
1/4 Cup Flour
1/4 Cup rolled oats
1/2 cup packed brown sugar
1/2 tsp cinnamon
Combine in a food processor or by hand with a pastry blender. Set aside.

Turn oven up to 425 degrees.
Mix all dry ingredients together in a small bowl. In a large mixing bowl, beat eggs lightly. Add the pumpkin to the eggs, then mix in the spiced sugar mixture and the molasses. When it is mixed well, slowly pour the evaporated milk in, stirring to incorporate in gradually (The mixture will be thin). Pour over the cooled
crust and bake at 425 for 15 minutes. Take out and top with streusel topping. Turn the oven down to 350 and put the pan back in the oven (you don't have to wait for it to go back down to 350). Bake an additional 20 minutes or so, until the filling is set in the middle (check it at 15 minutes). Cool to room temperature before slicing into squares with a sharp knife dipped in hot water.

Spiced Pumpkin Pie

 

 

Some people like their pumpkin pie to have only a modest amount of spices, letting the pumpkin flavor really shine through. I, on the other hand, absolutely adore the autumn spice mixture of nutmeg, ginger, cinnamon and clove. To me, a pumpkin pie that really spices things up is sublime. And the addition of just a small amount of molasses gives this pumpkin pie even more depth of flavor. This recipe is something I developed after taking various elements from different pumpkin pie recipes I have loved over the years.

1 recipe flaky pie crust (you will use the bottom crust only - you can freeze the other half of the dough, or double this filling recipe and make two pies at once)

1 1/2 Cups cooked pumpkin (or one 15 oz can of cooked pumpkin)
1/2 Cup White Sugar
1/4 Cup Brown Sugar
1/2 tsp Salt
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon ginger
1 tsp cinnamon
1/8 tsp ground cloves
1 tsp cornstarch
1/8 Cup Molasses
2 eggs
1 twelve ounce can of Evaporated Milk

Preheat oven to 425 degrees.

Roll out your crust, place it in the pie pan, and crimp the edges. Place it in the fridge until you are ready to fill it.

In a small bowl, mix together the sugars, salt, spices and cornstarch. In a separate mixing bowl, beat eggs lightly. Add the pumpkin into the eggs, then mix in the spiced sugar mixture and the molasses. When it is mixed well, slowly pour the evaporated milk in, stirring to incorporate it in gradually (The mixture will be thin).

Take your pie shell out of the fridge and place it on a cookie sheet incase of spillover. Pour the pumpkin filling into the pie shell and carefully move it into the oven. Bake at 425 for 15 minutes. Then turn the oven down to 350 and bake an additional 45-50 minutes, until the filling is set in the middle. (Check after 30 minutes to see if the crust is getting too brown - if it is, cover edges with tin foil.) The filling is set when you give it a gentle shake and it is only very slightly jiggly in the center.  If you want to be certain, you can insert a toothpick in the center and see if it is still liquidy. The filling will set more as it cools, so don't cook it until it is totally solid or it will be overdone.

Cool to room temperature before slicing with a sharp knife dipped in hot water. Optional: Serve with whipped cream.

Grandma B's Molasses cookies

My Great-Grandmother, known in our family as "Grandma B," was not a professional baker, but a home baker of ledgendary ability. Many recipes that were handed down to me came from her, including these old-fashioned molasses crinkle cookies.

These chewy, spicy cookies are a great comfort food that smells and tastes like clove, ginger, molasses and cinnamon. They are wonderful for a crisp Autumn day, or an ideal addition to those holiday cookie platters people put out at Christmas time. The dough can be made way ahead and frozen. You can even roll it into balls and freeze the balls, then all you have to do is thaw, roll in sugar, and bake.

1 1/2 Cups Shortening
2 Cups Sugar
1/2 Cup Molasses (dark or light - it's up to you)
2 eggs
4 Cups Flour
1 tsp salt
4 tsp baking soda
1 tsp cloves
1 tsp ginger
2 tsp cinnamon

Melt shortening in a medium saucepan on low heat. Cool a little. Add Sugar, Molasses, and Eggs (it is important to let the molasses cool a little so it doesn't curdle the eggs). Beat good. Have all dry ingredients mixed together in a separate bowl, then mix into the wet ingredients and stir until well blended (you can transfer it into a kitchenaid mixer to do this part if you'd like). Chill the dough for at least 2 hours, preferably overnight. Roll into balls about the size of a ping-pong ball. Roll the balls in sugar and bake at 350 degrees for about ten minutes, or until crackled on top and golden brown at the edges.

New England Apple Pie

Well, after several years of pie-making and much tinkering, I think I have found my own personal ideal apple pie. My father-in-law raved about it and my Mother-in-law had TWO slices, so I think this recipe's a keeper!

The only thing that makes it a "New England" Apple pie is using local New England varieties of apples - three different kinds (see apple notes below). As I am discovering, the kind of apples you use can make a HUGE difference in the end result, and using a few different kinds of apples makes for a more complex taste. For a real New England treat, make this pie with Cheddar Cheese Crust.

1 recipe Flaky Pie Crust or Cheddar Cheese Crust

7-8 Cups mixed baking apples* peeled and sliced very thin

(2-3 different kinds of apples)

1/4 Cup White sugar

1/2 Cup Brown Sugar (if using only sweet apples, only use 1/4 cup brown sugar)

2 Tablespoons Cornstarch

1  1/2 tsp Cinnamon (half ceylon, half spicy cinnamon if possible)

1 tsp freshly ground nutmeg

pinch of ground cloves

1-2 Tablespoons butter (for dotting the pie filling)

Put the apples, cornstarch, sugar and spices into a bowl and let it macerate for at least 20-30 minutes (you can let it go much longer if you like). Roll out the pie crust, fitting the bottom crust into a pie plate. Dust the bottom of the pie crust with a little flour to help absorb juices. Spoon the apples into the crust, making sure to pat the slices down into the corners, so you are not leaving big gaps of air. Dot with butter, then cover with the top crust and crimp the edges together. Brush top with milk and a little cinnamon sugar. Cut air vents into the top crust.

Bake at 400 degrees for about 50 minutes, checking it after 25 minutes to see if the crust edge is getting too brown. If so, cover the edges with foil. After the pie is baked, let it sit for 3-4 hours to let it "set up." Depending on the juiciness of the apples, the pie may be a little runny, but letting it sit for three or more hours will help this. I let all my fruit pies cool completely to room temp before slicing. "Hot out of the oven" = Runny pie!

 

* A note on Apples: For this pie, I used some Gingergold and Honeycrisp, along with just a couple of firm Macintosh apples. (I wouldn't use many Macintosh because they mush up a lot, but one or two to add some variety of flavor is nice.) Basically, I think a good mix is some tart, firm apples and some sweeter, less firm apples. Cortland is a regular choice of mine for firm apples, especially since they are readily available at the grocery store as well as the orchards. Other good choices for pies are Jonathan, Jonagold, Baldwin, Empire, Rome Beauty, Gravenstein, Braeburn, and Pink Lady. If you use Golden Delicious (another grocery store staple) be sure to choose the very firm ones. Red Delicious are terrible for baking (and I personally don't like them for eating, either). I have also heard that Galas and Fujis aren't good for baking either, though I've never tried to bake with them myself. I do like Granny Smith, but I like to mix tart apples like those with some sweeter ones. Mix 'em up - it creates a more interesting flavor, and you don't get too much tart or too sweet.

Brown Sugar Apple Pie

I don't stray too far from traditional recipes when it comes to apple pie. The only thing a little bit different about this one is that instead of a top crust, it has a thin layer of toasted brown sugar. It is not a streusel topping, which stays crumbly (and which I adore), but this topping melts a bit so that only a thin layer of brown sugar clings to the top. It is juicy and very fresh tasting, and begs for a scoop of good vanilla ice cream on top. Simply omit the topping and replace it with a top crust for an excellent regular apple pie.

 

Brown Sugar Apple Pie:

 

1 recipe Flaky Pie Crust

6 Cups mixed baking apples, sliced thin

 (it is good to use more than one apple variety)

1/2 Cup Brown Sugar

1 Tablespoon Cornstarch

1 tsp Cinnamon (half ceylon, half spicy if possible)

1 tsp freshly ground nutmeg

dash cloves

Topping:

2 Tablespoons Brown sugar

2 Tablespoons flour

2 Tablespoons butter

Roll the crust and lay the bottom crust in the pie pan, crimping the edges. Put the pie crust in the freezer for 20 minutes. Meanwhile, put the apples, cornstarch, sugar and spices into a bowl and let it macerate for at least 20 minutes. Take the crust out of the freezer and dust the bottom with a little flour. Spoon the apples into the crust, making sure to fill in the whole crust, not leaving big gaps of air.

Mix topping together in a small bowl, then sprinkle over the top. Bake at 425 degrees for 15 minutes, then reduce the oven temp to 375 and bake an additional 30-35 minutes. Let the pie sit for at least two hours to let it "set up." Depending on the juiciness of the apples, the pie may be a little runny. But letting it sit for two or more hours will help this.

 

Baking with Bourbon

This week is the Kentucky Bourbon Festival. While I don't like to drink Bourbon, I love to use it in Baking! Two great recipes that contain Bourbon are especially good in the Fall and Winter: Get ready to put Bourbon Pecan Pie on your Thanksgiving dessert table, or make Bourbon Balls for your Christmas party. Both of these recipes add the bourbon at the end, so it does not cook off and you really taste it. The bourbon is a surprising zing when you first take a bite, then after a moment it mellows and warms your tastebuds. See the recipe section to try these out, or send me your own ideas!

Mayan Chocolate Cake

I LOVE the flavor combination of bittersweet chocolate with cinnamon and a touch of chili pepper. Although it is gaining popularity in recent years, this taste is actually not new at all. When the Mayans and the Aztecs made chocolate into a drink, it was spicy, not sweet.

I have seen spicy dark chocolate in the form of chocolate bars and fudge, and even ice cream. That got me thinking, Could it work as a cake? So I took my favorite chocolate layer cake recipe and tinkered a bit. Fair warning: this is not a cake for your typical chocolate lover (as my husband pointed out), this is for people who like to spice things up. The spices are noticable but not overwhelming, so adjust them to your own taste.

Cake:
1 3/4 Cups All-purpose Flour
3/4 Cup Cocoa Powder (if the special dark cocoa powder is available in your area, use that)
1 Cup Sugar
2/3 Cup firmly packed brown sugar
1 1/2 teaspoons Baking Powder
1 1/2 teaspoons Baking Soda
1 teaspoon salt
1 1/2 teaspoons Cinnamon (I use Penzey's Vietnamese Cinnamon, which is strong. If using a grocery store brand, use 2 teaspoons)
dash of Cayenne pepper (or freshly ground black pepper will work, with a slightly different taste)
1 Cup Milk
2 teaspoons Vanilla extract
2 Eggs
1 Cup of very strong, hot, freshly brewed coffee
2 oz chopped chocolate, the darker the better (go for a bar that is at least 60% cocoa or more)
1/2 Cup Vegetable Oil

Preheat oven to 350 degrees. Grease two 9" round pans and use parchment circles on the bottom of the pans. Put the chopped chocolate into the hot coffee and stir, letting it melt. Combine Milk and eggs in a small bowl with vanilla and beat lightly. Now in your mixer, combine the flour, sugars, cocoa powder, baking powder, baking soda, salt, and spices and mix on low speed until well-combined. Add the oil, mixing for about 30 seconds. Then add the milk/egg mixture and mix on low speed until moistened. Add the coffee/chocolate mixture on low speed beating just until it makes a consistent batter (it will be a little thin).
Bake for about 35-40 minutes, testing with a toothpick to make sure it is done in the middle.

Frosting:
1 stick (1/2 cup) butter, softened
3 oz chopped extra dark chocolate
1 Tablespoon dark corn syrup
3 Cups confectioner's sugar
1/4 cup cocoa powder
1/2 to 1 teaspoon cinnamon (depending on your taste)
dash of freshly ground black pepper
1 teaspoon vanilla
2 Tablespoons fresh coffee

Melt the dark chocolate in the microwave (heat it in 20 second intervals, stirring in between, so you don't burn it). In a mixing bowl, beat the butter, cocoa powder, sugar, and spices until well mixed. Add the melted chocolate, corn syrup, vanilla, and coffee. Beat on medium low until fluffy, adding more coffee or powdered sugar to get the consistency you desire.

Authentic Key Lime Pie

I love key lime pie, and the best thing about it is that it is one of the easiest pies to make. My friends in south Florida tell me that a truly authentic Key Lime Pie consists of three elements:

1) A Graham Cracker crust
2) Filling made only of egg yolks, Sweetened Condensed Milk, and Key Lime Juice
3) Fresh Whipped cream as a topping

I am sure that there is a great Key Lime Pie debate raging somewhere amongst the Floridians about meringue vs. whipped cream or whatever. But since I live in New England, I am just going to have to take my friends' word for it that this is the real thing. The fantastic recipe below comes from the Nellie & Joe's company, and it is super easy to make. When people ask me for the recipe, I tell them to just buy a bottle of Nellie & Joe's Key Lime Juice and follow the recipe on the bottle - it's the best recipe I've found. Bottled key lime juice is usually found in the juice aisle, the baking aisle, or sometimes even the drink mix section of your store. If you can't find it, check specialty stores. You really cannot get the same taste from regular limes, so it pays to look around and find the real thing. Sometimes you can find key limes in the store, and if you feel like squeezing them, more power to you!

Crust:
1 recipe Easy Cracker Crumb Crust, using Graham Crackers (I use the max amount of sugar for this pie because the filling is so tart)

Filling:
3 Egg Yolks
1 can Sweetened Condensed Milk (I prefer Carnation brand - some others can be slightly chalky)
1/2 Cup Key Lime Juice

Topping:
1 pint Heavy Cream
Extra sugar for sweetening the whipped cream (I usually use 2 Tablespoons)

Prepare the graham cracker crust and bake it at 350 for 10 minutes. Allow the pie shell to cool to room temp (but leave the oven on).

Beat the egg yolks, Key Lime juice, and sweetened condensed milk together until well blended. Pour into the pie shell and bake for 15 minutes more. Allow to cool to room temp and then refrigerate. Before serving, top it with homemade whipped cream (see below). If you have limes on hand, adding a little lime zest or lime twists as a garnish is nice.

To make whipped cream: Chill your cream along with the mixing bowl and whisk in the freezer for at least 25 minutes before you start. Pour the cream into the bowl and whip the cream with a balloon whisk until slightly thickened. Add desired amount of sugar, then whip some more until it is a forms thick peaks, being careful not to overwhip until it becomes clotty.