recipe

Archive for September, 2009

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Sep
28
2009

Aprons at Etsy!

I told you I would have them up by October 1st.  Well what up peeps!?  I am early!  Don’t expect it to happen often or ever again even.  But, this time – YAY!  I have three very cute aprons up.  And will be adding more by the weekend. If the ones I have up don’t strike your fancy,  I have swatches (just email me)  if you would like to custom order one.

I will also be adding more vintage/retro cookbooklets, sewing books and even some fabric bundles for those who do quilts or small sewing projects.

Thanks for your time!  Now get over there and take a gander!  Click here.

Sep
26
2009

got pie crust?

Here is a really cool way to use them or use up pie crust scraps!  Before we go any further, I didn’t think of these. I am simply not that brilliant.  I found them here, and she found them here. I mean come on, aren’t they just adorable?  I can see them filled with all sorts of things.  Even savory things.  I didn’t put mine on sticks.  I thought I would shake things up a bit.  So I just make them bite-sized and filled them with pureed peach pie filling.  I didn’t get my pie filling quite sweet enough for my taste this first time, but next time I will pay closer attention to that and might even sprinkle with sanding sugar after the egg wash.  I was just so excited to get them made, I committed the chef’s unpardonable sin.  I didn’t taste as I went!  The very thing that makes me scream at the TV when watching Top Chef. TASTE IT BEFORE YOU SERVE IT YOU MORON! Or something similar.  And frankly many times, much worse!

piepopssmall














I mean that next to the last picture is just a pile of cuteness. You can get the recipe from either link. I used a boxed pie crust because it needs to be more tough than tender for this.  And the boxed pie crusts are not really too terribly bad.  I just baked them at 375 for 14 minutes and burnt my tongue on the first one!

Sometime I might make them on sticks but I am not really a pop kinda gal.  That’s Rachel’s department.  She has made some of the cutest and most delicious cake pops.  And it all began (for us anyway) at the amazing blog: Bakerella.

Sep
25
2009

Friday Baking with NotQuiteJuneCleaver Recipes for September 25-October 2, 2009

I mentioned in yesterday’s post that you should “think pumpkin”.  Both our recipes for this week are pumpkin recipes…one sweet, VERY sweet and delicious and one savory, and yummy too!  Thanks for participating! You still have a few days to get your name in the jar for September’s Friday Baking drawing to be held on the 30th!

pumpkincake

Cake:
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves or allspice
8 ounces butter (2 sticks)
1 cup granulated sugar
3/4 cup packed brown sugar
5 large eggs
1 can (15 ounces) solid pack pumpkin
1 1/2 teaspoons vanilla
.
Maple-Pecan Glaze
4 tablespoons unsalted butter
3 tablespoons maple syrup
3 tablespoons heavy whipping cream
1/2 cup confectioners’ sugar
3 tablespoons pecan pieces (finely chopped pecans), optional
Preparation:
Heat oven to 325°. Grease and flour a 12-cup Bundt cake pan.
In a medium bowl, combine flour, baking powder, soda, salt, and spices; set aside. In mixing bowl with an electric mixer, cream the butter and sugars until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla. Slowly beat in dry ingredients. Continue beating on medium speed until smooth and well blended. Spoon into the prepared Bundt pan and bake for 55 to 60 minutes, or until a wooden toothpick or cake tester comes out clean when inserted in center.
Cool for 15 minutes in the pan on a rack; invert onto a serving plate to cool completely. Glaze with the Maple Pecan Glaze or dust with powdered sugar before serving.
Maple Glaze:
In a small saucepan, combine the butter, maple syrup, and cream; bring to a boil. Continue to boil for 1 minute. Remove from heat and sift the confectioners’ sugar into the hot mixture. Whisk until smooth. Let cool for about 15 to 20 minutes, until slightly thickened. Stir in the finely chopped pecans, if using. Drizzle over the cooled cake.
Pumpkin Maple Pecan Bundt Cake

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves or allspice
8 ounces butter (2 sticks)
1 cup granulated sugar
3/4 cup packed brown sugar
5 large eggs
1 can (15 ounces) solid pack pumpkin
1 1/2 teaspoons vanilla
.
Maple-Pecan Glaze ( doubled this recipe ’cause I like glaze ;) )
4 tablespoons unsalted butter
3 tablespoons maple syrup
3 tablespoons heavy whipping cream
1/2 cup confectioners’ sugar
3 tablespoons pecan pieces (finely chopped pecans), optional
Preparation:

Heat oven to 325°. Grease and flour a 12-cup Bundt cake pan.
In a medium bowl, combine flour, baking powder, soda, salt, and spices; set aside. In mixing bowl with an electric mixer, cream the butter and sugars until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla. Slowly beat in dry ingredients. Continue beating on medium speed until smooth and well blended. Spoon into the prepared Bundt pan and bake for 55 to 60 minutes, or until a wooden toothpick or cake tester comes out clean when inserted in center.

Cool for 15 minutes in the pan on a rack; invert onto a serving plate to cool completely. Glaze with the Maple Pecan Glaze or dust with powdered sugar before serving.

Maple Glaze:
In a small saucepan, combine the butter, maple syrup, and cream; bring to a boil. Continue to boil for 1 minute. Remove from heat and sift the confectioners’ sugar into the hot mixture. Whisk until smooth. Let cool for about 15 to 20 minutes, until slightly thickened. Stir in the finely chopped pecans, if using. Drizzle over the cooled cake.
And now for your savory recipe:

Pumpkin Dinner Rolls

2 1/2 teaspoons active dry yeast
1/3 cup sugar
3/4 cup milk, heated to lukewarm
7 to 8 cups all-purpose flour
1 teaspoon freshly grated nutmeg
1 teaspoon salt
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into bits
1 large whole egg, beaten lightly
16-ounce can pumpkin an egg wash made by beating 1 large egg yolk with 1 tablespoon water

In a small bowl proof the yeast with 1 teaspoon of the sugar in the milk for 5 minutes, or until the mixture is foamy. In a large bowl combine well 7 cups of the flour, the nutmeg, the salt, and the remaining sugar and blend in the butter until the mixture resembles coarse meal. Add the whole egg, the pumpkin, and the yeast mixture and stir the dough until it is combined well.

Turn the dough out onto a floured surface and knead it, incorporating as much of the remaining 1 cup flour as necessary to prevent the dough from sticking, for 10 minutes, or until it is smooth and elastic. Form the dough into a ball, transfer it to a well-buttered large bowl, and turn it to coat it with the butter. Let the dough rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in bulk. Turn the dough out onto a work surface, divide it into 14 pieces, and form each piece into a ball. Place in a 10″ cake pan that has been well greased. Cover and let them rise, covered with a kitchen towel, in a warm place for 45 minutes, or until they are almost double in bulk. Gently brush the rolls with the egg wash and bake them in the middle of a preheated 350°F. oven for 40 to 50 minutes, or until they are golden brown. Let the rolls cool slightly in the pan, remove from the pan, and serve the rolls warm.

Enjoy! And HAPPY BAKING!


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