Mexican Chocolate Fudge-Pecan Cake

Mexican Chocolate Fudge-Pecan Cake is rich and satisfying to your taste buds.  You family will love licking the fudge rich chocolate sauce off the bottom of the plate.  We tried this cake right after it was done baking and the next day.  My family is split on which is better.  The fudge sauce is warm and delicious eaten right away.  If you leave the cake over night and try it the next day the sauce has had a chance to soak into the cake and make a harder glaze on top.   This cake works well in a bundt, tube or individual muffin cups that are sprayed with joy cooking spray with flour.  This cake recipe comes from Rebecca Rather's book The Pastry Queen.  I did alter the original recipe by using whole wheat pastry flour, cut the butter in half  and reduced the sugar in the cake. Don't worry there is still plenty of butter in this cake and frosting to satisfy you.

Mexican Chocolate Fudge-Pecan Cake
Pre-Heat Oven:  350 degrees
Serves:  12

1/2 cup butter (1 stick)
1/2 cup canola oil
1/2 cup unsweetened Dutch-process cocoa powder
3/4 cup water
1 3/4 cups organic cane sugar
2 large eggs
1 cup buttermilk, 1% buttermilk fat
2 tablespoons vanilla extract
2 cups whole wheat pastry flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt

Melt the butter in a microwaveable bowl for 1 minute on high.  Whisk in the cocoa powder into the melted butter. Add the water to the chocolate mixture and whisk until smooth.  In a mixer or by hand, cream the butter, oil and sugar together until creamy.  Add the eggs one at a time whisking after each addition.  Add the buttermilk, chocolate mixture and vanilla extract to the batter.  Add the flour, baking soda, cinnamon and salt and mix well until all the ingredients are incorporated.  Pour the batter into a well greased bundt pan, tube pan or muffin tins.  Make sure the pans are grease well or the cake will stick.  If you are using muffin tins fill them 2/3 of the way and bake them at 350 degrees for 20 minutes.  If you are using a bundt or tube pan bake the cake at 350 degrees for 40-45 minutes.  The cakes are done when the cake pulls away from the sides of the pan or a toothpick comes out clean. Cool the cakes on a wire rack for 20 minutes and then overturn the cake on a plate to finish cooling.

Mexican Chocolate Fudge-Pecan Batter

Chocolate -Pecan Glaze:
1 cup pecans, browned and chopped
6 tablespoons butter
1/4 cup none-fat milk
1/2 cup high-quality dark cocoa powder
2 cups sifted powdered sugar
1 tablespoon vanilla extract
1/4 teaspoon salt


On a cookie sheet bake the pecans in a single layer at 350 degrees for 7-9 minutes or until golden brown.  Allow the pecans to cool and then chop the pecans into small pieces.

Chopped Toasted Pecans

In a small pan on medium high heat, melt the butter.  Add the milk, cocoa and powder sugar and whisk until glossy.  Remove the pan from the heat and add the vanilla extract, salt and toasted chopped pecans.  Spoon the glaze over the cake and cover it completely with the glaze.

Whisking The Fudge-Pecan Glaze

Fudge-Pecan Glaze and Cooling Cake

This cake will keep for 3 days, covered at room temperature.  This cake will keep unglazed for 3 weeks in the freezer if it is well wrapped.  Allow the cake to thaw at room temperature then glaze the cake just before serving.

Mexican Chocolate Fudge-Pecan Cake Glazed And Ready To Serve

Fresh Corn Fritters

Fresh corn fritters are very addicting to kids. Moms you will not have to ask your kids to eat these fritters twice because they will disappear before your eyes.  I found this recipe in Scott Peacock's book called Southern Cooking.  I did alter the original recipe and used canola oil to fry the corn fritters in instead of lard since it is a healthier oil choice.  My kids decided we needed to garnish the corn fritters with powder sugar which gives the fritters a little extra sweetness.

Fresh Corn Fritters:
Makes:  30 fritters
Canola Oil to Fry In:  340 degrees

2 cups stone-ground white cornmeal
1 tablespoon whole wheat pastry flour or all purpose flour
1 teaspoon baking soda
1 teaspoons homemade baking powder*
1 teaspoon salt
1 egg, separated, plus 2 egg whites
1 small onion grated or finely diced (1/3 cup)
1 1/2 cups buttermilk, 1% butterfat
1 cup fresh corn kernels, cut from the cob
Canola oil for frying (the oil level should be 1/3 of the way up the pan)
powder sugar for garnish

*Homemade baking powder:
1/4 cup cream of tarter
2 tablespoons baking soda

sift all the ingredients together 3x and place in a clean, tight fitting container.  Store at room temperature for up to 6 weeks.

In a large bowl, mix together the cornmeal, flour, baking soda, homemade baking powder and salt. Add the egg yolk, grated onion and 1 1/2 cups buttermilk to the flour mixture and mix until incorporated.  Add the fresh corn kernels to the batter.  The batter should resemble loose mash potatoes.  If the batter is too stiff you can add some additional buttermilk.  In a mixer with the whip attachment, whip the 3 egg whites on high until they mount (whipped but not stiff).  Fold the egg whites into the batter.  In a large iron skillet, heat the canola oil until 340 degrees.  Drop rounded tablespoons of batter into the hot canola oil and fry the batter until golden brown on one side.  Flip the fritters to the other side and cook until golden brown.  Remove the fritters with a slotted spoon and place on crumpled paper towel to cool for 2 minutes.  Sprinkle the fritters with powder sugar and serve immediately.

Fresh Corn Fritters

Breakfast Shrimp For Supper

Breakfast shrimp for supper is a quick delicious meal.  After preparing this dish for lunch, my husband told me I could add this recipe to the weekly meal plan. I found this recipe in Scott Peacock's Southern Cooking Cookbook.  I did adjust the amount of butter I added to this recipe and replaced it with some extra virgin olive oil.  I also served the shrimp over grits but you can also serve it over hot brown or white rice.


Breakfast Shrimp For Supper:
Serves:  2

2 tablespoons butter
2 tablespoons extra virgin olive oil
4 tablespoons thinly sliced green onion
1 large sweet onion, diced
1 clove garlic, peeled and minced
3/4 teaspoon salt
1/2 teaspoon fresh black pepper
1 pound large shrimp, peeled and deveined
1/2 cup water

Heat the butter and olive oil in a heavy skillet until hot and foamy.  Add the minced garlic, scallion, salt and pepper and stir well for 5 minutes.  Rinse the shrimp under cold water and drain all the access water off the shrimp.  Add the shrimp to the pan and cook for 1 minute then add the water and simmer the liquid for 2-3 minutes until the shrimp are cooked through. Adjust the seasoning with salt and pepper.  Serve shrimp over hot grits or rice.  Garnish with green onion slices.

Quick Grits:
2 cups water
1 teaspoon salt
1/2 cup quick grits

In a small pan bring the water and salt up to a boil.  Add the grits to the water and turn the burner to medium low.  Stir the grits and allow to cook for 5 minutes or until the grits are thick.  Serve the grits in a bowl and place the breakfast shrimp on top.

Dicing Sweet Onion and Green Onion

Sauteing Sweet Onion and Green Onion

Breakfast Shrimp For Supper

Maple Syrup Glazed Pork Loin

One of my families favorite main dishes is roasted pork loin.  Pork loin is naturally low in fat and is very economical when you are feeding a large group or family.  I needed a pork dish for some friends and family this weekend and decided to try this maple syrup glazed pork recipe.  The original recipe is from Cooks Illustrated magazine and Kenji Alt.  The original recipe used pork tenderloin but I substituted this with several pieces of pork loin.  The meat was delicious and the outside had a delicious maple glaze crust that clung to the meat.

Maple Syrup Glazed Pork Loin
Pre-heat Oven:  375 degrees
Makes:  10 servings

Maple Glaze:
3/4 cup maple syrup
1/4 cup molasses
2 tablespoons brandy or bourbon
1/8 teaspoon cinnamon
1/8 teaspoon cloves
pinch of cayenne pepper

1.  In a small saucepan, mix the maple syrup, molasses, brandy or bourbon, cinnamon, cloves, black pepper and pinch of cayenne pepper together.  Heat on medium high until the glaze starts to boil then turn it down to low and reduce to 1/2 .  Remove from the heat and save for the pork.

Maple Glaze

Pork Loin Coating:
1/2 cup corn starch
4 tablespoons sugar
2 tablespoons kosher salt
2 teaspoons black pepper

2.  Mix the corn starch, sugar, salt and pepper together in a shallow dish.  Dredge the pork loin in the coating.  Shake off any excess coating.

Pork Loin Coating

4 tablespoons vegetable oil, divided
2 3# pieces of pork loin

3.  In a large heavy skillet heat 2 tablespoons of vegetable oil until hot but not smoking.  Lower the heat to medium and add  one of the 3# coated pork loins to the hot oil and brown the meat on all sides.  Place the pork in a roasting pan fitted with a wire rack.  Add another 2 tablespoons of oil and bring up to temperature.  Add the other 3# pork loin to the hot oil and brown on all sides.  Remove the meat from the pan and place in the roasting pan. Bake the pork loin in a 375 degree oven for 1 1/2 hours or until a meat thermometer reads 165 degrees.  Glaze the pork 3X whiling you are cooking it in the oven.  When the pork is done cooking allow it to rest for 15 minutes before you slice the meat.  Give the meat one last glazing before you serve it.  Slice the meat and pour some of the meat drippings in the bottom of the pan over the top of the meat.

Pork Loin Resting For 15 Minutes

Sliced Maple Syrup Glazed Pork Loin

Vanilla Bean-Coconut Cupcakes With Coconut Frosting

Dessert and dinner for 8 kids and 6 adults?  I decided to try this recipe for vanilla bean-coconut cupcakes because what kid does not like cupcakes?  The cupcakes were a big hit with the parents and the kids alike.  I found this recipe in Bon Appetit's April, 2009 magazine.  I made the cupcakes and frosting up the day before but waited to assemble them the day of the party.  This is a nice trick because you can do your baking the day before the party.  This trick also allowed me to include my kids in the cupcakes since they were able to help frost and sprinkle the cupcakes with toasted coconut the day of the party.

Vanilla Bean-Coconut Cupcakes With Coconut Frosting:
Pre-Heat Oven:  350 degrees
Makes:  18 cupcakes

2 13-14 ounce cans unsweetened coconut milk

Cupcake Batter:
2 cups cake flour or whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter (1 1/2 sticks), room temperature
1 1/3 cup organic cane sugar
3 large eggs
1 vanilla bean split and seeds scraped or 1 1/2 teaspoons vanilla extract
1 cup reduced coconut milk, room temperature (see above)

Place the two cans of coconut milk in a saucepan and cook on medium high heat until it comes to a boil.  Reduce the heat and allow the coconut to boil on low until it reduces to
1 1/2 cups about 25-30 minutes.  Remove from the heat and allow the coconut milk to cool in a small bowl.  Refrigerate the coconut milk.  This can be made up to two days in advance.

In a mixer with a paddle attachment, cream together the butter and sugar on high for 2 minutes.  Add the eggs one at a time beating well between each addition.  Add vanilla bean or extract, coconut milk, salt, baking powder and flour to the creamed sugar and butter. Mix until incorporated.  Grease cupcake pans or cupcake containers and fill the cupcake pans 3/4 of the way.  Bake at 350 degrees for around 18 minutes or until brown on top and a toothpick comes out clean.  Allow the cupcakes to cool on a wire rack.

Filling The Cupcake Pans 3/4 Of The Way

Cooling Vanilla Bean-Coconut Cupcakes

Frosting:
1 cup (2 sticks) butter, room temperature
2 1/2 cups powder sugar
1/3 cup reduced coconut milk, room temperature (see above)
1 1 /2 teaspoons vanilla extract or 1 vanilla bean split and seeds scraped
1/8 teaspoon salt
1 1/2 cups toasted coconut (for garnish)

In a 300 degree oven, toast coconut on a cookie sheet for 10-15 minutes or until golden brown.  Allow the coconut to cool on a wire rack.

In a mixer with the whip attachment, beat the butter, sugar, coconut milk, vanilla bean or extract and salt together until light and fluffy about 5 minutes.  Frost the cooled cupcakes with the frosting and sprinkle with toasted coconut on top.

Toasted Coconut

Coconut Frosting

Vanilla Bean-Coconut Cupcakes With Coconut Frosting

Strawberry Tart With Cream

A Strawberry Tart with Cream is a perfect dessert for Spring and Summer since the strawberries are so ripe and delicious.  This dessert is simple to make but is impressive to guests and family.  Kids love the rich red color of the strawberries and the crumbly cookie like crust.  I found this recipe in the Martha Stewart magazine but changed it just a bit by using whole wheat pastry flour in the tart's crust and using apricot jam instead of strawberry jam for the glaze.

Strawberry Tart With Cream:
Pre-Heat Oven:  350 degrees
Serves:8

8 ounces butter (2 sticks), softened
1 cup plus 2 tablespoons powdered sugar
2 large egg yolks, plus 1 egg yolk for egg wash
2 cups whole wheat pastry flour
1/4 teaspoon salt
1 tablespoon water
3 pints strawberries , washed and hulled
1 cup apricot jam, heated
1 cup heavy cream
1 teaspoon vanilla
1 tablespoon powder sugar

1.  In a mixer with the paddle attachment, cream the butter and powder sugar until it is light and fluffy.  Add 2 egg yolks to the butter and beat after each addition.  Add the whole wheat pastry flour and salt and combine.  Wrap the dough in plastic wrap and refrigerate for one hour or up to 3 days.

2.  Unwrap the dough and place the dough between two sheets of parchment paper.  Roll the dough out between the two sheets of parchment paper to 11 inches.  Place the dough in a greased 9" tart pan.  Prick the dough with a fork and refrigerate the dough for one hour (You can divide the dough into two crusts therefore making two tarts of you like).

3.  Pre-heat the oven to 350 degrees.  Mix one egg yolk and 1 tablespoon water to make an egg wash.  Brush the egg wash on the crust with a pastry brush.  Bake the tart crust at 350 degrees for 25- 30 minutes or until golden brown.  Allow the tart crust to cool on a wire rack.

4.  Wash and hull the strawberries (make sure the strawberries are dry before you place them on the tart crust).  Arrange the strawberries on top of the tart crust.  Place 1/2 cup of apricot jam into a microwaveable bowl.  Microwave the jam for 45 seconds or until the jam is a liquid.  Brush the liquid jam over the top of the strawberries with a pastry brush.

5.  In a mixer with the whip attachment, beat the cream on high until almost thick.  Add the vanilla extract and the powder sugar to the cream and continue to mix until the cream is thick.  Serve a small amount of whip cream on the side of the strawberry tart.

9" Tart Crust

Strawberry Tart With Cream

Neapolitan Style Pizza

This month in Cooking Light magazine they were featuring Neapolitan style pizza.  My family loves homemade pizza so I thought I would give it a try.  The dough was thin and crisp just like my family likes and the sauce was tangy.  I choose sausage for this recipe but you can add your families favorite topping to this pizza.  The dough is convenient to make up the night before so you can serve up dinner quickly when you are short on time.

Neapolitan Style Pizza:
Makes:  3 medium size pizzas
Pre-Heat Oven:  550 degrees

Neapolitan Pizza Dough:
1 cup warm water (100 -110 degrees)
1 package dry yeast or 2 1/4 teaspoons yeast
2 cups plus 2 tablespoons bread flour
4 teaspoons virgin olive oil
3/4 teaspoon kosher salt

In a small bowl, place the yeast and warm water (100 - 110 degrees) together and allow the yeast mixture to sit for 5 minutes. The yeast mixture will start to grow and become foamy. In a large mixing bowl with the dough attachment add the flour, yeast mixture, olive oil and salt.  Knead the dough with the dough hook on low for 7 minutes.  (If the dough is too sticky you can add 1 tablespoon of flour at a time.  If the dough is too hard add 1 tablespoon of warm water until the dough is kneading well in the mixer.  If you are making the dough by hand, add the flour, foamy yeast mixture, olive oil and salt in a large bowl. Incorporate all the ingredients together then knead the dough on a floured surface for 7 minutes.  Place the dough in a greased bowl and cover with plastic wrap.  Place the dough in the refrigerator overnight.  Allow the dough to come back to room temperature for 1 hour before you are ready to make the pizzas.

Neapolitan Pizza Sauce:
2 tablespoons extra virgin olive oil
5 garlic cloves minced
1 can (28 oz) can Cento or other Italian style peeled tomatoes
1/2 teaspoon salt
1/2 teaspoon oregano or fresh basil

In a large bowl, mix the above ingredients together with a hand mixer for 1 minute or until all the ingredients are combined.  Set the sauce aside until you are ready to assemble your pizza.

Assembling your Neapolitan Pizza:
1.  Divide the dough into 3 equal pieces.
2.  Roll The 3 Dough Balls Out On A Floured Work Surface With A Rolling Pin.
3.  Cut the fresh Mozzarella cheese into small pieces, around 3 oz. per pizza.
4.  Prepare your favorite toppings:  pepperoni, sausage, onions, peppers, etc.

5.  Ladle One Scoop Of Pizza Sauce Onto Each Pizza Dough In A Circular Motion

6.  Sprinkle each pizza with 3 ounces of fresh mozzarella cheese pieces.
7.  Sprinkle your favorite topping on top of the pizza sauce
8.  Cook each pizza separately at 550 degrees for six minutes on a perforated pizza pan or pizza stone.  The pizza should be brown on the crust and the cheese should be melted.

Neapolitan Pizza With Sausage And Fresh Mozzarella

Neapolitan Pizza With Sausage And Fresh Mozzarella

Artichokes With Garlic, Olive Oil And Butter Sauce

Spring time is the perfect time for artichokes.  They are delicious and fun to eat.  Most of the artichokes are farmed near Monterey, California.  I use to go to the farms and select my own artichokes fresh from the fields.  This was a real treat that I will never forget.  Artichokes are grown next to the ocean contributing to there delicate flavor.  Artichokes take about an hour to cook so give your artichokes enough time to become soft.  My family likes to gather around the table and dip the artichoke leaves in the garlic, oil and butter sauce.  This gets a little messy but is worth the clean up.

Artichokes With Garlic, Olive Oil and Butter Sauce:
Servings: 4-5

2 large artichokes, washed and cleaned
4 cups water
1 teaspoon salt, divided
pepper to taste

Wash the artichokes under cold water.  Remove the stem with a sharp knife and any leaves that are discolored or old.  Place the artichokes in a large stock pot with a lid.  Add the 4 cups of cold water and 1 teaspoon salt and 2 artichokes to the pot and cover with the lid.  On medium heat, bring the water up to a boil then turn the burner on low and simmer the artichokes for 1 hour or until they are tender when pierced with a fork.   Remove the artichokes from the hot waster and place in a bowl.   Salt and pepper to artichokes to taste before serving.


Garlic, Olive Oil and Butter Sauce:
4 tablespoons olive oil
2 tablespoons melted butter
1 clove garlic, peeled and crushed
Pinch salt
Pepper to taste

Peel the garlic clove and then crush it in a garlic press.  Remove only the crushed garlic for the sauce.  In a small bowl, mix the melted butter, olive oil, crushed garlic, salt and pepper together.  Serve the sauce in two small dishes with the artichokes.  If the butter starts to harden just place the sauce in a microwaveable bowl and heat up for 30 seconds on high.  Serve warm sauce next to the artichokes.

Artichokes In The Stock Pot With Salted Water

Artichoke With Garlic, Olive Oil And Butter Sauce

Herb and Brie Biscuits

Herb and Brie biscuits are a great addition to any meal.  I made these biscuits with the herb chicken I made last night.  The biscuits will re-heat well too for a turkey or ham sandwich the next day.  The brie in this recipe replaces some of the butter that would normally be in this recipe.  This recipe was inspired by the King Arthur herb and brie biscuit recipe but I changed about 1/2 the ingredients to make the recipe my own. Make sure you don't over cook these biscuits or they will be come hard or burt on the bottom.

Herb and Brie Biscuits:
Pre-heat Oven:  475 degrees
Makes:  16 biscuits

1 1/2 cups King Arthur bread flour
2 cups King Arthur Whole Wheat White flour
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary sprigs
4 teaspoons baking powder
1 teaspoon salt
1/2 cup (1 stick) cold butter, cut into small pieces
4 ounces of brie cheese, cut into small pieces
1 3/4 cup 1% buttermilk

Rinse the herbs under cold water and remove the stems.  Cut the herbs into small pieces on a cutting board.  In a large bowl, mix together the flours, thyme leaves, rosemary leaves, baking powder and salt. Cut the cold butter and brie into small pieces.  With a pastry knife or pastry fork cut the butter and cheese into the flour.  The mixture should look like coarse crumbs.  Add the buttermilk until just the biscuit dough comes together.  Don't over mix or you will have tough biscuits.  Transfer the dough to a floured surface and roll out dough until it is 3/4" thick.  Cut the biscuit dough with a round cutter.  The dough should yield 16 biscuits.  Place the biscuits on a parchment lined cookie sheet.

Topping:
1 egg yolk
1 Tablespoon milk

Mix the egg yolk and milk together in a small bowl.  Brush the egg topping on top of the biscuits with a pastry brush.  Bake the biscuits in a 475 degree oven for 12-15 minutes or until golden brown on top.  Make sure the biscuits are in the middle rack in the oven or they will burn.  Watch the biscuits carefully the last few minutes they are cooking so you do not over cook them.

Rolling And Cutting Out The Biscuit Dough

Brushing On The Egg Topping With A Pastry Brush

Herb and Brie Biscuits

Herb Roasted Chicken With Thyme, Basil and Rosemary

Herb roasted chicken is a family favorite around my house.  Forget the chicken meat all the kids fight to get pieces of the crispy chicken skin that is coated with thyme, basil and rosemary. This recipe is easy to prepare and cook.  Just coat the chicken with the herbs and salt and pepper and allow the oven to do the rest.

Herb Roasted Chicken with Thyme, Basil and Rosemary:
Pre-Heat Oven:  400 degrees
Serves:  7

1 5# whole chicken
1 onion, peeled and sliced
2 cups water
1 teaspoon soy sauce
Kosher salt
Fresh black pepper
1 teaspoon fresh rosemary leaves, chopped
1 teaspoon thyme leaves, chopped
1 teaspoon dried basil

Rinse the chicken under cold water and pat dry with a paper towel.  Place the chicken on a wire rack in a roasting pan.  Rinse the herbs in cold water and remove the stems. Chop the herbs and mix together.  Sprinkle the salt, fresh pepper and herbs on the chicken skin. Place the two cups of water in the bottom of the roasting pan.  Remove the outer layer of the onion and slice on a cutting board.  Place the sliced onion at the bottom of the roasting pan with the water.  Sprinkle the top and the chicken with soy sauce.  Bake at 400 degrees for two hours or until internal temperature has reached 165 degrees.  Allow the chicken to cool for 15 minutes in the pan before slicing the meat.

Sprinkling The Chicken With Herbs

Herb Roasted Chicken With Thyme, Basil and Rosemary

Chicken Salad with Fresh Thyme

Chicken salad with fresh thyme is a tasty quick lunch.  Fresh herbs add flavor and texture to your food.  This recipe calls for fresh thyme that can be easily purchased at your favorite grocery store in the fresh herb area.  Make sure you rinse your fresh herbs under cold water and then remove the delicate leaves from the stem.  This recipe is also great because you can use the left over chicken meat from a roast chicken the night before.

Chicken Salad with Fresh Thyme:
Serves:  4

2 cups chopped cooked chicken meat
3 celery stalks, cleaned and chopped
2 tablespoons of mayonnaise
2 tablespoons of sour cream
pinch of salt
fresh ground pepper to taste or 1 sprinkle of cayenne pepper
1 tablespoon fresh thyme leaves

Clean the celery and fresh thyme under cold waster.  Remove the thyme leaves from the stems. Cut the celery in half length wise and chop in small slices.  Dice the chicken meat and remove any bones or skin from the meat.  In a bowl, place the sliced celery, chopped chicken meat, mayonnaise, sour cream, salt, pepper or cayenne and fresh thyme leaves.  Mix all the ingredients together.  Place in the refrigerator to cool.  Serve 1/2 cup of chicken salad on a toasted bagel with leaf lettuce.

Chicken Salad With Fresh Thyme

Oregon Blueberry Coffee Cake

This Blueberry coffee cake reminds you of summer and all the fresh blueberries you can eat.  My family had a chance to visit my brother and his family in Oregon last summer.  I got to pick fresh Oregon blueberries for the 1st time.  This is a wonderful family event and will teach your children about were blueberries come from.  This will also encourage your kids to eat healthy blueberries as a snack or in recipes.  I found this recipe on the King Arthur flour web sight (www.kingarthurflour.com).  The King Arthur web sight wants you to use all-purpose flour but I substituted the King Arthur White Whole Wheat Flour for this recipe to make it better for your family. I also eliminated the butter in the batter and added canola oil. I did keep the butter in the topping which gives you a rich buttery taste.

Oregon Blueberry Coffee Cake:
Pre-Heat oven:  375 degrees
Servings:  12-16

Topping:
1/3 cup organic cane sugar or white sugar
1/2 cup King Arthur White Whole Wheat Flour
1 teaspoon cinnamon
1/4 cup cold butter, cut into small pieces

In a medium bowl, mix the flour, sugar and cinnamon together.  Cut the cold butter into small pieces then with a fork or pastry knife cut the butter into the flour mixture.  The mixture should resemble a small crumb state.

Batter:
2 cups King Arthur White Whole Wheat Flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup organic cane sugar or white sugar
1/4 cup canola oil
1 large egg
1 teaspoon vanilla extract
1/2 cup none- fat milk
2 cups fresh or frozen Oregon blueberries

In a bowl or mixer, cream the sugar, oil, egg and vanilla.  Mix in the flour, baking powder, salt and milk. Stir the batter only until it comes together.  Fold in the blueberries.

Assembling the Blueberry Coffee Cake:
Pour the batter into a greased and floured 9" cake pan.  Sprinkle the topping on top of the batter and bake the coffee cake for 45 minutes or until a toothpick comes out clean.  Allow the coffee cake to cool.  Serve warm or at room temperature.

Topping:  Reaching a Crumbly State 

Batter For The Blueberry Coffee Cake

Blueberry Coffee Cake Assembled:  Ready to Bake

Baked Oregon Blueberry Coffee Cake

4 Leche Almond Cake

I made this almond cake for some special friends and family for St. Patrick's Day.  My kids insisted that I decorate the cake with Kiwi so the cake would be in perfect style for a St. Patrick's day dessert.  This cake is loaded with almonds so you are in for a treat if you are a almond lover.  This cake recipe is from the Pastry Queen Book by Rebecca Rather.  Rebecca owns a bakery in Texas and is known through out Texas as the Pastry Queen.  You can decorate the top of this cake with season berries or fruit to make is cake special for the holidays.  This cake was named because it has 4 different types of milk incorporated into the recipe and is traditionally a Mexican dessert.

4 Leche Almond Cake:
Pre-Heat Oven: 350 degrees
Serves:  15-20 people

4 Leche Almond Cake:
4 cups blanched almonds
1 1/4 cups plus 1/2 cup sugar
1/2 teaspoon ground cinnamon
14 large eggs, separated
1/4 cup all purpose flour or whole wheat pastry flour
1/2 teaspoon baking powder

Pre-heat oven to 350 degrees.  Line a 12 x 17 inch pan with parchment paper.  Coat the parchment paper with cooking spray.  In a food processor with a medal blade, finely grind the blanched almonds, 1/2 up sugar and cinnamon.
In a mixer with the paddle attachment, beat the egg yolks and 1 1/4 cups sugar on high for 3 minutes.  Pour the batter into a large bowl.  Fold in the flour, baking powder, and ground up almond mixture to the batter.
In a clean mixing bowl with the wire whisk attachment, beat the egg whites on high for 2 minutes or until stiff peaks form.  Fold the egg whites into the batter.  Don't over mix for the egg will be flat.  Spoon the batter evenly into the pan and bake at 350 degrees for 35-40 minutes or until golden brown (make sure the cake batter is even or it will cook unevenly).  Allow the cake to cool on a wire rack then invert the cake onto a greased rack or greased cake plate.

Soaking Liquid:
1/2 cup heavy whipping cream
1/4 cup Dulce de Leche milk or evaporated milk
1/2 cup sweetened cream of coconut such as coco Lopez
1/2 cup sweetened condensed milk
1/2 cup evaporated milk
1 tablespoon vanilla extract

In a large bowl mix the cream, evaporated milk, coconut cream, condensed milk, dulce de leche milk and vanilla together.


Sugared Almonds:
4 large egg whites
4 cups sliced almonds
1 cup sugar

Using a mixer with a whisk attachment, beat the egg whites on high speed until foamy (don't over mix to get stiff peaks).  Stir in the almonds and sugar until all the nuts are fully coated.  On a parchment lined cookie sheet, spread the almonds evenly around the pan.  Bake the almonds at 325 degrees for 8-10 minutes or until evenly browned. Stir the almonds so they break up and are evenly browned in the pan (this step took a lot longer then 10 minutes for me to get the almonds to brown).

Frosting:
4 cups chilled heavy whipping cream
1 1/2 cups powdered sugar, plus additional for dusting the cake
Seasonal berries or fruit

Using a mixer with a whisk attachment, whip the cream on high until soft peaks form.  Turn the mixer on low and slowly add the powder sugar.  On high whip the frosting until stiff peaks appear about 1 more minute.  Refrigerate the frosting.

Assembling the Cake:
Cut the cooled cake in 4 rectangles.  You will have 4 pieces of cake that are all rectangles (the cake will be 8 inches long and 5 inches tall).  Place the 1st rectangle cake piece on a cake tray or plate.  Brush the cake with the soaking liquid.  Frost the top of the cake with frosting.  Set the 2nd cake on top of the 1st cake and brush the cake with soaking liquid and frosting.  Repeat this process with the last 2 pieces of cake.  Frost the sides and top of the cake with the remaining frosting.   Press the cooled browned almond slices into the sides and top of the cake.  The cake should be fully covered in almonds.  Refrigerate the cake until you are ready to serve it.  This cake will keep covered for 2 days.  Decorate the top of the cake with fresh fruit or berries.

4 Leche Almond Cake

Tuxedo Cake

The tuxedo cake not only sounds impressive but looks and tastes impressive.  This recipe comes from the Pastry Queen Cookbook by Rebecca Rather.  Rebecca is a pastry chef from Texas.  The tuxedo cake is the Pastry Queens number one birthday cake and best selling cake at  the bakery.  I prepared this cake last week for my father-in-laws 85 birthday.  This cake will satisfy your birthday guests with its rich chocolate glaze and white whip cream frosting.  I did substitute whole wheat pastry flour for the all purpose flour in this recipe.

Tuxedo Cake:
Serves;  12-14 People
Pre-Heat Oven:  350 degrees

Cake:
1 cup unsalted butter(2 sticks)
2 cups water
1 cup canola oil
4 cups sugar
1 cup high-quality unsweetened cocoa powder
4 cups all purpose flour or whole wheat pastry flour
4 large eggs
1 cup buttermilk
1 tablespoon baking soda
1/2 teaspoon salt
1 tablespoon vanilla extract

Pre-heat oven to 350 degrees. Spray 3 -9 inch round pans with cooking spray with flour like Pam with flour.  In a large bowl or mixer with the paddle attachment cream the butter, oil and sugar for 2 minutes or until smooth.  Add the eggs one at a time and beat well between each egg addition.  Add the buttermilk, baking soda, salt, vanilla to the batter.  Mix the flour and cocoa powder together.  Then add the flour/cocoa powder mixture to the batter. Mix the batter until all ingredients have been incorporated.  Evenly pour the cake batter between the 3 greased cake pans.  The pans should be be filled 3/4 of the way.  Don't over fill them or they will spill over into your oven.  Bake the cakes at 350 degrees for 35-40 minutes or until a toothpick inserted in the middle of each layer comes clean.  Cool the cakes on a wire rack.  Cool the cakes completely for 2 hours before frosting.

Whipped Cream Frosting:
4 cups chilled heavy whipping cream
1 1/4 cups powdered sugar

Making the Frosting:
Using a mixer with a wire whisk attachment, whisk the heavy whipping cream on high until soft peaks form.  On low, add the powder sugar slowly to the cream.  Then turn the mixer on high until the frosting is stiff and the powder sugar has fully been incorporated about 1 more minute.  Place 1 cake on a large cake platter or plate.  Spread the whip cream frosting over the top of the 1st cake.  Top the cake with another cake and spread the frosting over the 2nd cake.  Then add the 3rd cake and frost the top and sides of all the cakes. Refrigerate the cake until the whip cream frosting has stabilized for one hour.



Chocolate Glaze:
4 ounces high-quality bittersweet chocolate, chopped into small pieces
1/2 cup heavy whipping cream
2 teaspoons vanilla extract

Making the Glaze:
Heat the cream until is is very hot.  Pour the hot cream over the small chocolate pieces.  Stir until the chocolate is fully melted.  Stir in the vanilla.  Let the chocolate glaze cool for 10 minutes.  Slowly pour the chocolate glaze over the cake allowing it to cover the top of the cake and drizzles down the sides.  Leave some of the white whip cream frosting showing on the sides of the cake.  Refrigerate the cake until the glaze is set for about one hour.  The cake will keep for up to two days in the refrigerator.

Tuxedo Cake

Irish Soda Bread

Irish soda bread is a terrific bread for your next St. Patrick's Day party or for sunday supper.
This bread is quick and easy to make since it is a quick bread.  The raisons, caraway seeds and buttermilk give this bread a unique flavor from Ireland.  This bread tastes great the next day when toasted for breakfast.  This recipe is from Martha Stewart's Baking Book.  I did us King Arthur's Bread Flour instead of all-purpose flour they suggested in the original recipe.

Irish Soda Bread:
Makes:  One 8 inch round loaf
Pre-heat Oven:  350 degrees

4 cups bread flour
1/4 cup sugar
2 tablespoons caraway seeds, plus some for sprinkling on top of bread
2 teaspoons baking powder
1 teaspoon salt
4 tablespoons unsalted butter, cold and cut into small pieces
2 cups raisons (soaked in 1 cup hot water then drained)
1 large whole egg, plus 1 large egg yolk
1 1/2 cups buttermilk
1 teaspoon baking soda
1 tablespoon heavy cream

Pre-heat oven to 350 degrees.  In a small bowl place the raisons in a cup of hot water and allow them to sit for 5 minutes to rehydrate. Drain the water off from the raisons.  In a large bowl place the flour, sugar, caraway seeds, baking powder and salt and stir until combined.  Cut the cold butter into small pieces and cut the butter into the flour mixture with a pastry knife.  The mixture should look like coarse meal or small peas.  Fold in the raisons to the flour mixture.  In a small bowl whisk the one egg and buttermilk and baking soda together.  Then slowly add the buttermilk mixture to the flour mixture and gently bring the the two together.  Only bring the batter together or the bread will be tough.  With your hands form a round loaf about 8 inches in diameter.  Place the dough on a parchment lined baking sheet.
In a small bowl, lightly beat the egg yolk with the cream.  Using a pastry knife, brush the loaf with the egg wash.  With a sharp knife cut a cross about 3/4 inch deep in the center of the loaf.  Sprinkle the loaf with additional caraway seeds.  Bake the loaf for 1 hour and 10 minutes at 350 degrees. Cool the bread on a wire rack.   Eat the bread hot or at room temperature.

Egg Washing The Irish Soda Bread and Sprinkle With Caraway Seeds

Irish Soda Bread:  Baked

Pumpkin Bread

Pumpkin bread is a delicious addition to any breakfast or kids lunch box.  This quick bread is easy to make and is nutritious with real pumpkin and spice.  This recipe makes two loaves so you can freeze it or give it away to one of your kids teachers.  This recipe is from Martha Stewart's Baking Cookbook.  I did use whole wheat pastry flour instead of all purpose flour and fresh cooked pumpkin puree to make this bread healthier.

Pumpkin Bread:
Makes:  Two large 8 1/2 x 4 1/2 inch loaves
Pre-heat oven:  350 degrees

3 cups whole wheat pastry flour
2 teaspoons baking powder
2 teaspoons baking soda
2 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
2 cups canned pumpkin puree or  *fresh cooked pumpkin puree
1 cup granulated sugar
1 cup packed dark brown sugar
4 large eggs
1/4 cup vegetable oil
1 2/3 cups buttermilk

Pre-heat the oven to 350 degrees.  Spray two 8 1/2 by 4 1/2 inch loaf pans with cooking spray.
In a large bowl or mixer add the sugar, brown sugar and oil.  Add the eggs one at a time until light and fluffy.  Add the pureed pumpkin and mix.  Combine the flour, baking soda, baking powder, cinnamon, nutmeg, allspice and salt together.  Then add 1/2 the flour mixture to the batter and 1/2 the buttermilk to the batter.  Add the remainder flour and buttermilk to the batter and incorporate them all together.  Divide the pumpkin batter evenly between the two greased loaf pans.  Bake at 350 degrees for one hour.  Allow the bread to cool on a wire rack.  Serve the bread hot or room temperature.

*If you want to use fresh pumpkin:  Cut a brown sugar pumpkin in half and scoop out the seeds.  Lay the pumpkin halves face down on a foil lined cookie sheet.  Bake the pumpkin for 1 hour at 400 degrees.  Allow the pumpkin to cool down then scoop out the pumpkin flesh into a large bowl.  Puree the pumpkin with a hand mixer until puree is smooth.  If you have extra pumpkin you can freeze the puree in a freezer zip lock baggie for up to 6 months.  Allow frozen pumpkin to defrost in the refrigerator before you use in recipes.

Amish Dinner Rolls

These Amish dinner rolls are a soft white roll that will melt in your mouth.  These Amish rolls are perfect for your next  Sunday dinner and are reminiscent of the 50 and 60's .  This recipe originated from the Amish community in Holmes County, Ohio.  I found this recipe from King Arthur flour and can be found at www.kingarthurflour.com under the roll recipes. The original recipe called for all purpose flour but I substituted this recipe with the king arthur bread flour.

Amish Dinner Rolls:
Serves:  32 rolls
Pre-Heat Oven:  350 degrees

2 eggs
1/3 cup sugar, divided
1 1/2 teaspoons salt
6 tablespoons butter, room temperature
1 cup unseasoned mashed potatoes, lightly packed (1 large potato = 8 ounces mashed potato
2 1/2 teaspoons instant yeast
3/4 cup water (potato water if possible)
4 1/2 cups King Arthur flour:  bread flour or all purpose flour

In a small pan on medium heat, cook 1 large peeled and sliced potatoe in boiling water until soft (about 15 minutes).  Stain the water from the potatoes and save.  Place the potatoes in a small bowl and mash with a fork or a hand mixer.

In a small bowl, combine the warm potato water (100-110 degrees), yeast and 1 teaspoon sugar.  Stir with a small spoon and allow the yeast to grow for 5 minutes.  The yeast should start to grow and become foamy.  In a mixer with the dough hook attachment, or by hand, combine together the sugar, eggs, salt, butter, mashed potatoes, flour and yeast mixture.  Add the flour one cup at a time until all the ingredients are combined and the dough leaves the sides of the bowl. Knead the dough by hand  on a floured surface or with the dough hook for 6-8 minutes or until the dough is smooth and shiny.  Place the dough into a oil coated bowl covered with plastic wrap.  Place the dough in a warm place for 90 minutes or until the dough has doubled in size.

On a floured surface, divide the dough in half.  Then divide each piece of dough into 16 small dough balls.  Place the dough balls on a parchment lined cookie sheet, leaving 2 inches between each dough ball.  Cover the dough balls with plastic wrap that has been sprayed with cooking spray. Allow the dough balls to rise for 2 hours, till they're puffy and almost touching each other.  Bake the rolls at 350 degrees for 20 -25 minutes or until they are golden brown.  Serve rolls warm or at room temperature.

Amish Dough for Rolls

Amish Dinner Rolls

Greek Easter Bread

Greek Easter bread is a pleasure to make and eat.  This bread is festive and your kids will love to braid the Easter bread.  In addition, you kids will love eating this holiday bread. My three kids ended up eating three large slices of this bread each.  This is the third year I have prepared this bread and each time it gets  better and better.  This holiday bread is sweet from the cinnamon and allspice and will feed your hungry holiday crowd.  This recipe is from Cooking Light, March, 2005 edition.

Greek Easter Bread:
Pre-heat Oven:  350 degrees
Serves: 20

1 teaspoon allspice
1 teaspoon cinnamon
1 cup warm water (100 - 110 degrees)
1 teaspoon sugar
dash of salt
2 packages dry yeast or 4 1/2 teaspoons yeast
4 3/4 cup bread flour, divided
1/2 cup sugar
3 tablespoons butter
3 large eggs
1 teaspoon salt
Cooking spray
Parchment paper
1 tablespoon water
1 large egg yolk

In a small bowl, combine the yeast, 1 teaspoon sugar, dash of salt and warm water (100-110 degrees).  Stir and allow to stand for 5 minutes.  The yeast should grow and become foamy. Add one cup of flour to the yeast mixture and stir until combined.  Allow to sit for 20 minutes.

Place the sugar and butter in a mixer and beat with a paddle attachment until light and fluffy.  Add the eggs one at a time and continue to beat until incorporated. Take off the paddle attachment and add the dough hook attachment to the mixer.  Add the allspice, cinnamon, yeast mixture, salt and flour.  Add the flour one cup at a time until a soft dough forms.  Knead the dough by hand on a floured surface for 8 minutes or keep the dough in the mixer for the 8 minutes and allow the mixer to knead the dough for you.  Place the dough in a greased bowl and cover with plastic wrap. Allow the dough to rise  in a warm place for 1 hour or until it has doubled in size.

Divide the dough into 3 equal pieces.  Roll the dough out with your fingers so that it reaches 3/ 14 inch long ropes. Braid the three dough ropes together.  Tuck the ends of the dough under.  Place the bread rope on a cookie sheet lined with parchment paper or cooking spray. Cover the dough with plastic wrap and allow the dough to rise for 1 hour in a warm place.  Pre-heat oven to 350 degrees.  Combine the egg yolk with the 1 tablespoon water to make an egg wash.  Carefully, brush the egg wash over the top of the bread with a pastry brush.  Bake the bead at 350 degrees for 30 minutes or until the loaf sounds hollow when tapped.  Cool on a wire rack. Decorate the Greek Easter bread with colored easter eggs.

Yeast Becoming Foamy

Greek Easter Dough

Braiding the Dough

Greek Easter Bread