Sweet Potato Casserole

It has been a very long time since I last posted on this blog. To my family, friends, and followers, I do apologize; sometimes life gets in the way. Over the past year I took a 4-month RN nursing refresher course and started a new career as an Human Resources Office Manager in a medical center. Changing up our routines and trying new things is a good thing, but every now and then one must get back to one's roots and interests, and for me, and I hope for all of you, that is baking. So, if I haven't permanently lost my readers, I am back.

Having just celebrated Thanksgiving and in the midst of the holiday season, what better time to get back into baking. Today I am presenting you with a recipe that not only is great for Thanksgiving (keep it in mind for next year), but is also an excellent side dish for your Christmas or New Year's Dinner; Sweet Potato Casserole. Like my previously posted recipe for Macaroni and Cheese, since it is baked it qualifies in my opinion as baking. The nice part of this recipe is that it can be prepared the day before and baked the day of your meal.

Sweet Potato Casserole

Ingredients:
3 or 4 large sweet potatoes
1/2 cup sugar
1/4 cup melted butter
2 large eggs
1 tsp. pure vanilla extract
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup packed light brown sugar
1/2 cup chopped pecans
1/4 cup sifted flour
1 tbs. melted butter

Directions:
1. Wash sweet potatoes and either steam or boil them until slightly soft. Drain and let cool, then peel.
2. In large bowl of mixer mash the peeled sweet potatoes. Beat in sugar, 1/4 cup melted butter, milk, eggs, vanilla, and spices. Pour mixture into a 2-quart baking dish.
3. In small bowl combine brown sugar, pecans (I find chopping the pecans first in a food processor gives a nice crumbly texture), flour, and 1 tbs. melted butter. Sprinkle over the sweet potato casserole.
4. Bake uncovered in oven pre-heated to 350 degrees for 30 minutes.


Until next time, please feel free to post any questions you may have related to baking, or any suggestions for topics and/or recipes you would like to see on my blog.

Holiday Punch Recipe

For those of you who read my blog last week: I have been informed by a friend that my posting went viral. Guess I sort of made the "big time"!

Now, for the recipe I had promised you before the holidays. If you have a summer celebration of any sort I believe your guests would still enjoy the punch. In other words, no need to wait for Christmas, etc. to come around before trying it.

I used to coordinate company management meetings. Every Christmas I would plan a party for them after a business meeting. We held those parties over the years at various locations including a hotel site where we booked rooms for the out-of-town managers, at the District Manager's home (Hi Joe!), etc. One of the things the managers looked forward to at those parties was my cheesecake (I provided the recipe in an earlier posting), and...my Holiday Punch. A fine time was always had by all. Ah, those were the days my friends...: ) (As in the theme song from All In The Family. After all, our district was Familia!).

Holiday Punch

Ingredients:

• 1 can (6 oz) frozen lemon juice concentrate
• 1 can (6 oz) frozen orange juice concentrate
• 1 cup sugar
• 1/4 cup angostura bitters
• 3 egg whites
• 1 bottle (3/4 qt) daiquiri cocktail mix, chilled
• 1 bottle (1 pint, 12 oz) club soda, chilled
• 1 tray ice cubes
• 1 bottle (4/5 qt) champagne, chilled

Directions:

1. In pitcher or bowl combine frozen concentrates, sugar, and bitters. When juices are thawed, stir until blended and sugar is dissolved.
2. Refrigerate fruit juice mixture several hours or overnight.
3. Pour fruit juice mixture into a punch bowl, or can use any large bowl.
4. Just before serving, beat egg whites until stiff.
5. Into the fruit juice mixture in the bowl add daiquiri cocktail mix and club soda.
6. With wire whisk gently beat in egg whites. Add ice cubes.
7. Pour champagne into the bowl.
8. Serve, and enjoy!

Next Time: Popovers

South Florida Fair/Pumpkin Pie Recipe

Hi followers. I know it has been a very long time since I posted. I am back, possibly on an alternate week posting basis, as I will be getting involved in a new business venture; more on that in the future for those of you who are interested.

After numerous years entering my baked goods and jams in the Sandwich County Fair of Sandwich, IL, I have now entered the Cooking Competition at the South Florida Fair yesterday.

I entered only a few items, not knowing what to expect as I found their rules to be vague compared to the Sandwich Fair. What I experienced when I got there is a smaller version, one that pits professionals against amateurs (the booklet sent to me identified 2 separate divisions, but when I got there no questioning was asked as to who was a professional or not.) In addition, my category entry, Pies, was also lumped into Cheesecakes. Well, folks, that to me is not the same at all. But nonetheless, I beat out a cheesecake, which came in third. The winner was a Florida Key Lime Pie. Now, when we were lining up to register I happened to see that pie the registrant was bringing in. From the looks of the very elaborate decorating on it I am guessing that she is a professional, not an amateur like myself. Now since my amateur pie won out over other amateur pies of different types (in the Sandwich Fair you are only competing for the same type of pie, and the winner competes against other winners in their respective type for Best in Show) the way I look at it is that had this been the Sandwich Fair my Pumpkin Pie would not only have been the winner of the Pumpkin Pie Category, but since I beat out other types of entries for pies this year, that equates to a Best in Show Rosette Ribbon.

So, while this may have been a Second Place Red Ribbon in the South Florida Fair due to their overly broad judging categories, I am quite proud of it as to me it represents a Best In Show Rosette had it been Illinois' Sandwich Fair. There were other issues I had with the way the competition was handled here in Florida, but I shall get to them in another blog at another time.

One of the other issues I had I will tell you now, and that is that in order to enter an item you had to also submit your recipe, and give up your rights to it. Foul. For all I know, they could print the recipe in the upcoming issue of the Palm Beach Post for all to have, or worse yet, sell it to professionals (I doubt the latter, but you never know.) So, I shall beat them to it and provide you all with my most beloved recipe (or so I am told), for...Dori's Pumpkin Pie. Please note that I shall not be sharing the crust part of the recipe, just the filling. So, here goes...

Dori's Pumpkin Pie

Ingredients:
1 unbaked 9" pie shell
2 large eggs, slightly beaten
1 1/2 cup cooked pumpkin puree
3/4 cup sugar
1/2 tsp. salt
1/4 tsp. ginger
1 tsp. cinnamon
1/8 tsp. allspice
slightly less than 1/8 tsp. nutmeg
1 tsp. King Arthur brand flour
1 cup Carnation evaporated milk
1 tbs. water
1/2 tsp. Nielsen-Massey brand pure vanilla extract

Directions:
Preheat oven to 400 F.
Combine and mix all ingredients.
Pour into pie shell.
Bake for 45 min.

Delicious served with homemade whipped cream.

Next Time: The Holiday Punch recipe I promised you awhile back.

Holiday Cheese Ball

Tired of the same old store bought cheese balls during this time of year? Try my recipe which you will find relatively easy to prepare, can be made up to a week ahead, and may restore your taste buds and appetite for cheese balls!

Holiday Cheese Ball

Ingredients:

• 12 oz. Philadelphia Brand cream cheese (1 1/2 8 0z. pkg), softened to room temperature.
• 6 oz. blue cheese, crumbled and softened to room temperature
• 6 oz. processed cheddar-cheese spread (I use Kaukauna Brand Port Wine spreadable cheddar), softened to room temperature
• 2 tbs. dried grated onion flakes
• 1 tsp. Worcestershire sauce
• 1 cup ground pecans
• 1/2 cup ground dried parsley flakes
• assorted crackers (holiday shapes if you can find them)

Directions:

1. In medium bowl, combine cheeses, onion, and Worcestershire sauce. Beat until well blended.
2. Stir in 1/2 cup pecans and 1/4 cup parsley. Shape into 1 large or 2 smaller balls. Wrap in wax paper, then aluminum foil. Refrigerate overnight.
3. About 1 hr. before serving, roll cheese ball in remaining pecans and parsley. Place on serving plate, and surround with crackers.

Next Time: Holiday Punch

Cobblers - Cherry Cobbler

A cobbler generally consists of a thickened fruit filling with a batter topping over it. For the novice, and those short on time, cobblers are a quick and easy method of making something similar to a pie. There is nothing short on taste, however. Cobblers, bubbling hot out of the oven, are a warm treat to have on a cold winter's night. Put a scoop of vanilla ice cream over the plated cobbler and you have a wonderful dessert just like Grandma used to make.

Cherry Cobbler

Ingredients:

• 1/4 cup butter, softened to room temperature


• 1 cup sifted flour


• 1 1/2 tsp. baking powder


• 1/4 tsp. salt


• 2 tbs. sugar


• 2 cups pitted tart fresh or canned cherries


• 3/4 cup juice drained from the cherries


• 2/3 cup sugar


• 1 tbs. plus 1 tsp. quick-cooking tapioca


• pinch of salt


• 1 tbs. butter


• 1 extra large egg


• 1/4 cup milk

Directions:

1. Into medium bowl, sift together flour, baking powder, salt, and the 2 tbs. sugar.
2. Add the 1/4 cup butter to the flour mixture and cut in using a pastry knife until the texture resembles course crumbs.
3. Preheat oven to 400 F.
4. Drain the cherries in a sieve, setting aside the liquid. Add enough water to the cherry juice to make 3/4 cup liquid.
5. Pour the liquid into a medium saucepan. Add the 2/3 cup sugar, tapioca, and salt. Stir. Bring the mixture to boil on medium-high heat, stirring constantly. Let boil for about 5 min., still stirring. Add the cherries and boil 5 more min., until thickened. Remove from the heat and add the 1 tbs. butter, stirring until butter is melted. Set aside.
6. Using a spoon, make a well in the center of the flour mixture. Set aside.
7. Beat the egg in a small bowl of electric mixer, or use hand mixer. Add the milk and beat until blended. Pour the egg mixture into the well of the flour mixture. Using a spoon stir until the flour mixture is moistened. Set aside.
8. Pour the hot cherry mixture into an ungreased 6" x 10" baking pan, spreading evenly. Using a medium sized spoon drop about 6 spoonfuls of the flour batter, evenly spaced, over the cherry mixture. (Note: Don't worry about evenly covering the cherries with the batter as the batter will slightly spread during baking.)
9. Bake for 18 to 20 min., or until topping is golden.
10. Remove from the oven and serve warm, cutting into 6 portions.

Until next time, Happy Baking!

Scones - Pumpkin Scones Recipe

While I await the article to post on Italian Biscotti from my guest contributor, I shall skip ahead this week and post on Scones.

Scones are small quick bread (although dryer than what we think of as a quick bread) that originated in Scotland. Like French Madeleine cookies, scones were not readily available in this country until recent years. Now it seems every bakery cafe in the U.S. has at least one or more varieties. Their slightly dry, slightly sweet texture and taste make them well suited to enjoy with coffee. In Great Britain scones are the traditional accompaniment to afternoon tea time, served with jam and cream.

Now, just in time for you to serve to your Thanksgiving guests.....

Pumpkin Scones

Ingredients:

• 2 1/4 cups all-purpose flour (by the way, my favorite brand for all my baking is King Arthur)
• 1/4 cup packed brown sugar
• 2 tsp. baking powder
• 1/4 tsp. baking soda
• 1 tsp. cinnamon
• 1/4 tsp. ginger
• 1/8 allspice
• 1/8 tsp. nutmeg
• 1/4 tsp. salt
• 1/2 cup butter, chilled
• 1 large egg, beaten
• 1/2 cup Libby's brand canned pumpkin
• 1/3 cup milk

Instructions:

1. Preheat oven to 400 F.
2. In large bowl of electric mixer combine flour, brown sugar, baking powder, baking soda, spices, and salt. With a pastry blender cut in the 1/2 cut chilled butter until mixture looks like coarse crumbs. Make a "well" in the center of the dry mixture and then set aside.
3. In a separate bowl combine egg, pumpkin, and milk. Add the egg mixture into the well of the dry mixture. Stir just until moistened.
4. Turn dough out onto a lightly floured surface. (Tip: I like using freezer paper for all my doughs, lightly flouring it. Not only does my dough roll out with minimal sticking, but it makes clean up a breeze.) Knead dough by folding and pressing gently until nearly smooth. Pat dough into an 8 inch circle and then cut into 12 pie shaped wedges.
5. Place wedges 1 inch apart on an ungreased cookie sheet. Bake for 12 to 15 min., or until golden. Remove scones from the cookie sheet and cool for about 5 min.
6. Serve warm with jam.

Have a Happy Thanksgiving, and, as always...Happy Baking!

Ethnic Cookies - French Madeleines

I have been away from my blog for a month, still recovering from a recent surgery. I am back on the blog now, and none too soon as it is "officially" Holiday Season. This week and next time I am finishing up the cookie section with Ethnic Cookies. Hopefully I have given you, throughout the months of the cookie section, enough ideas and recipes to get started making those holiday cookies.

Madeleines are a traditional French cookie. Actually, it is a cake-like cookie, created in a special Madeleine mold pan. The pan can be purchased in gourmet cooking shops such as Williams Sonoma. Being French myself, I grew up enjoying the lemony sweet cookies. However, the cookies were relatively unknown in this country until recently. Now I see them everywhere including grocery stores and coffee shop stands, typically packaged in small quantities.

I used to bake and bring in my desserts to the Transportation Department of Toys R Us, where I used to work as a "second job". At times I would cater my pies and cookies there as well. One particular time my co-worker and friend, Diane, asked me to bake her some Madeleines and she would pay me for them, asking me how much they would be. I had no idea what to charge at the time. The next day as I was leaving a Panera's coffee shop I was thinking about just how much I should charge for the Madeleines. "Falling from the sky" (the wind was blowing hard as it is apt to do in the Chicago land suburbs) and landing right at my feet was a Five Dollar bill. I decided to charge $5.0o for the madeleines, thinking it a sign. All this was before stores started carrying madeleines. By the way - the price on those store bought madeleines - $5.00! Guess I got it right.

The following recipe won me Blue Ribbons for the Ethnic Cookie division at a country fair, out of numerous entries, two years in a row (I didn't enter them after that, choosing to enter other types for variety's sake).

A few tips: For best results, try to purchase the standard size madeleine pan, instead of the miniature ones, and try to have it all metal (not Teflon coated). When mixing in the butter, there will be a lot of butter; just keep stirring until all the butter is incorporated. There is so much butter (which makes them so "yummy") that I have dubbed them Cholesterol Sticks! Coat the madeleine pan with butter, then flour, shaking off the excess flour.

Dori's French Madeleines

Ingredients:
2 large eggs
1 cup granulated sugar
1 cup sifted flour
3/4 cup butter, melted and cooled
1 tsp. grated lemon peel
confectioner's sugar

Directions:

1. Preheat oven to 350 F. Grease and slight flour madeleine pans.
2. In top of double boiler, over not, not boiling, water beat eggs and granulated sugar with wire whisk while the mixture heats to lukewarm, - about 2 minutes. (Note: Water at bottom of the double boiler should not touch the base of pan above it.)
3. Set the top of the double boiler in cold water. Beat egg mixture about 5 minutes, or until light and fluffy.
4. With wire whisk, or a rubber spatula, gently fold in flour until well combined. Stir in cooled butter and lemon peel just until blended.
5. Pour into prepared pans, using 1 tbs. batter for each mold.
6. Bake 12 to 15 minutes, or until golden. Col 1 minute, then remove from pans with a small rubber spatula. Cool completely on wire racks.
7. Sprinkle with confectioner's sugar.

Makes about 2 1/2 dozen.

Next Week: Ethnic Cookies, Italian Biscotti