My Own Sweet Thyme: Pecan Praline Cookies with Brown Sugar Frosting: One of the best things about being a home cook is finding others who share that same interest. It is a delight to meet someone whose eyes ...
Sunday, October 7, 2012
My Own Sweet Thyme: Pecan Praline Cookies with Brown Sugar Frosting
My Own Sweet Thyme: Pecan Praline Cookies with Brown Sugar Frosting: One of the best things about being a home cook is finding others who share that same interest. It is a delight to meet someone whose eyes ...
Tuesday, February 21, 2012
Penuche Walnut Fudge
Delicious Maple Walnut flavor...a great recipe from Julie in California!
1. In a medium saucepan, combine the brown sugar, salt and cream. Sitr until dissolved. Cook until temperature reaches 235 degrees on a candy thermometer, or soft ball stage.
2. Remove from heat and stir in the butter. Cool to 110 degrees, or lukewarm. Add the vanilla and beat vigorously by hand until mixture loses its shine.
3. Quickly stir in the nuts and spread into a greased 9" x 12" pan. Chill before cutting into small squares. Store in the refrigerator in a sealed airtight container with wax paper between layers. Keeps for one week.
* Bourbon vanilla is a richer tasting vanilla extract. You can find it online at King Arthur Flour.com.
Serving Suggestion: For a pretty treat, cut the fudge slab with a very small cookie or candy cutter like the butterfly used in the picture above.
** Pictures used by permission, courtesy of Julie Ellis.
For your next tea party, visit Teapots 'n More and browse our selection of teapots, tea accessories, teacups and English bone china tea sets.
Penuche Walnut Fudge
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| Penuche Walnut Fudge ** |
1 ½ cups finely chopped walnuts
2. Remove from heat and stir in the butter. Cool to 110 degrees, or lukewarm. Add the vanilla and beat vigorously by hand until mixture loses its shine.
3. Quickly stir in the nuts and spread into a greased 9" x 12" pan. Chill before cutting into small squares. Store in the refrigerator in a sealed airtight container with wax paper between layers. Keeps for one week.
* Bourbon vanilla is a richer tasting vanilla extract. You can find it online at King Arthur Flour.com.
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| Penuche Walnut Fudge Close-up ** |
** Pictures used by permission, courtesy of Julie Ellis.
For your next tea party, visit Teapots 'n More and browse our selection of teapots, tea accessories, teacups and English bone china tea sets.
Monday, February 20, 2012
Grandma's Canadian Lemon Bread
Rich & moist with a tart lemony top, this is a versatile quick bread we think you'll love! Be sure to check out the tips and serving suggestions at the bottom of this recipe.
Grandma's Canadian Lemon Bread
Makes at least 2 small loaves.
½ cup shortening
1 ¼ cup sugar
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups flour
½ cup milk
2 eggs, beaten
Juice of 1 lemon or 3 Tbsp. lemon juice
1 Tbsp. fresh grated lemon zest, optional
1. Preheat oven to 350 degrees. Blend shortening and eggs in a bowl. Reserve ¼ cup sugar, and sift remaining 1 cup of sugar with baking powder, salt and flour. Add to egg mixture along with milk and mix well.
2. Stir in grated lemon peel and fill small loaf pans, greased and floured, about half to two-thirds full. Bake for 45-60 minutes. Bread is done if top springs back when lightly depressed or toothpick inserted in center comes out clean.
3. Combine lemon juice with remaining ¼ cup of sugar and mix well. Spoon lemon glaze slowly over hot lemon bread so glaze will soak into cake - this is a clear glaze. Cool completely. Slice thin and serve with butter. Bread may be stored in freezer for several months before use. Tip: Double wrap in plastic wrap and then foil if storing in freezer.
Tips and Serving Suggestions:
- Ovens vary in temperature, so be sure to start checking for doneness early. You can always bake longer, but over baked is ruined.
- If you like a really tart lemony flavor, don’t be afraid to double the lemon glaze. This dense bread can handle it!
- A visit to the freezer, double wrapped, makes this bread even moister. This is our favorite trick for moist cakes and breads. Keep the loaves tightly wrapped while thawing.
- This bread is wonderful served thinly sliced (1/4” slices). However, it is equally yummy sandwiched with a little softened butter and/or preserves such as raspberry, apricot or a tart fruit curd ie: lemon or lime.
You're invited to click Teapots 'n More and browse our newest selection of teapots, tea accessories, teacups, tea miniatures and elegant tea sets.
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| Canadian Lemon Bread |
Makes at least 2 small loaves.
½ cup shortening
1 ¼ cup sugar
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups flour
½ cup milk
2 eggs, beaten
Juice of 1 lemon or 3 Tbsp. lemon juice
1 Tbsp. fresh grated lemon zest, optional
1. Preheat oven to 350 degrees. Blend shortening and eggs in a bowl. Reserve ¼ cup sugar, and sift remaining 1 cup of sugar with baking powder, salt and flour. Add to egg mixture along with milk and mix well.
2. Stir in grated lemon peel and fill small loaf pans, greased and floured, about half to two-thirds full. Bake for 45-60 minutes. Bread is done if top springs back when lightly depressed or toothpick inserted in center comes out clean.
3. Combine lemon juice with remaining ¼ cup of sugar and mix well. Spoon lemon glaze slowly over hot lemon bread so glaze will soak into cake - this is a clear glaze. Cool completely. Slice thin and serve with butter. Bread may be stored in freezer for several months before use. Tip: Double wrap in plastic wrap and then foil if storing in freezer.
Tips and Serving Suggestions:
- Ovens vary in temperature, so be sure to start checking for doneness early. You can always bake longer, but over baked is ruined.
- If you like a really tart lemony flavor, don’t be afraid to double the lemon glaze. This dense bread can handle it!
- A visit to the freezer, double wrapped, makes this bread even moister. This is our favorite trick for moist cakes and breads. Keep the loaves tightly wrapped while thawing.
- This bread is wonderful served thinly sliced (1/4” slices). However, it is equally yummy sandwiched with a little softened butter and/or preserves such as raspberry, apricot or a tart fruit curd ie: lemon or lime.
You're invited to click Teapots 'n More and browse our newest selection of teapots, tea accessories, teacups, tea miniatures and elegant tea sets.
Sherried Fruit Butter Cookies
These cookies are a little work, but worth it! They taste like a sherried fruit & nut cake in a thin butter cookie. A festive addition to your Christmas Tea.
Sherried Fruit Butter Cookies
Makes approximately 8 dozen.
1 cup dried figs
½ cup raisins or currants
¼ cup candied cherries, coarsely chopped
¼ cup dried apricots, coarsely chopped
1 Tablespoon honey
2-3 Tablespoons dry sherry
1 Tablespoon lemon juice
¾ cup chopped pecans
Pinch of kosher salt
1 cup (2 sticks) unsalted butter, softened
½ teaspoon ground cloves
½ cup superfine sugar (++see note below)
1/3 cup light brown sugar, firmly packed
1 extra large egg
2 2/3 cups all-purpose flour
¼ teaspoon salt
(++you can make “superfine” sugar by processing granulated sugar for 60-90 seconds, measure AFTER)
NOTE: preparation for the fruit in these cookies requires starting a day before you bake.
1. Snip off the hard stems of the figs with scissors or a small knife. Coarsely chop the figs. In a medium bowl, combine the figs, raisins, cherries, apricots, honey, sherry, lemon juice, pecans, and a pinch of kosher salt. Cover with plastic wrap and allow to sit overnight at room temperature.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, cloves, superfine sugar, and brown sugar on medium speed until smooth, about 3 minutes. With the mixer on low speed, add the egg and mix until incorporated. With the mixer still on low, slowly add the flour and 1/4 teaspoon salt just until combined. Don't over mix! Note: This entire step can also be accomplished by hand with a pastry blender or cutter for butter, sugar and spices and a mixing spoon for the remainder of the step.
3. Add the fruits and nuts, including any liquid in the bowl. Divide the dough in quarters and place each quarter on the long edge of a 12 by 18-inch piece of parchment or waxed paper. Roll each quarter into a log, 1 ½ inches in diameter, making a 9-inch-long roll. (We made the rolls triangular just for fun.) Refrigerate the dough for several hours or overnight.
4. When ready to bake, remove the dough rolls from the refrigerator and place in the freezer for 10 minutes which will enable you to make thinner slices. Preheat oven to 350 ̊ F.
5. With a sharp knife, cut the logs into THIN slices (1/4 to 1/8-inch). Place the slices 1/2-inch apart on greased or parchment-paper-lined baking sheets and bake for 15-18 minutes, until golden. Store in air-tight container. Cookies will be crisp at first and soften over the next few days.
Adapted from Ina Garten’s BACK TO BASICS COOKBOOK.
You're invited to click Teapots 'n More and browse our newest selection of teapots, tea accessories, teacups, tea miniatures and elegant tea sets.
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| Sherried Fruit Butter Cookies |
Makes approximately 8 dozen.
1 cup dried figs
½ cup raisins or currants
¼ cup candied cherries, coarsely chopped
¼ cup dried apricots, coarsely chopped
1 Tablespoon honey
2-3 Tablespoons dry sherry
1 Tablespoon lemon juice
¾ cup chopped pecans
Pinch of kosher salt
1 cup (2 sticks) unsalted butter, softened
½ teaspoon ground cloves
½ cup superfine sugar (++see note below)
1/3 cup light brown sugar, firmly packed
1 extra large egg
2 2/3 cups all-purpose flour
¼ teaspoon salt
(++you can make “superfine” sugar by processing granulated sugar for 60-90 seconds, measure AFTER)
NOTE: preparation for the fruit in these cookies requires starting a day before you bake.
1. Snip off the hard stems of the figs with scissors or a small knife. Coarsely chop the figs. In a medium bowl, combine the figs, raisins, cherries, apricots, honey, sherry, lemon juice, pecans, and a pinch of kosher salt. Cover with plastic wrap and allow to sit overnight at room temperature.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, cloves, superfine sugar, and brown sugar on medium speed until smooth, about 3 minutes. With the mixer on low speed, add the egg and mix until incorporated. With the mixer still on low, slowly add the flour and 1/4 teaspoon salt just until combined. Don't over mix! Note: This entire step can also be accomplished by hand with a pastry blender or cutter for butter, sugar and spices and a mixing spoon for the remainder of the step.
3. Add the fruits and nuts, including any liquid in the bowl. Divide the dough in quarters and place each quarter on the long edge of a 12 by 18-inch piece of parchment or waxed paper. Roll each quarter into a log, 1 ½ inches in diameter, making a 9-inch-long roll. (We made the rolls triangular just for fun.) Refrigerate the dough for several hours or overnight.
4. When ready to bake, remove the dough rolls from the refrigerator and place in the freezer for 10 minutes which will enable you to make thinner slices. Preheat oven to 350 ̊ F.
5. With a sharp knife, cut the logs into THIN slices (1/4 to 1/8-inch). Place the slices 1/2-inch apart on greased or parchment-paper-lined baking sheets and bake for 15-18 minutes, until golden. Store in air-tight container. Cookies will be crisp at first and soften over the next few days.
Adapted from Ina Garten’s BACK TO BASICS COOKBOOK.
You're invited to click Teapots 'n More and browse our newest selection of teapots, tea accessories, teacups, tea miniatures and elegant tea sets.
World's Best Scones Made Even Better
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| Cranberry Orange Pecan & Triple Chocolate Scones |
What's different? Since scones are basically a sweet biscuit, we dropped the egg. Additionally, we reduced the milk and added two Make Ahead Options.
These options allow you to make scones in as little as 20 minutes. We're especially excited about Make Ahead Option #2 which goes from freezer to oven. We hope you enjoy this new & improved recipe!
World's Best Scones (made even better)
Makes 24 small scones, 1 1/4 inch (our favorite size) or 10-12 scones, 2 inch or 8-12 wedges.
2 cups flour
1/3 cup sugar
1 Tbsp. baking powder (Yes, that is a Tablespoon.)
1/2 tsp. salt
1 tsp. vanilla
6 Tbsp. butter
6 Tbsp. (3 fl. oz.) milk
1/4 cup chopped nuts, if desired
1/2 cup of one or two of the following, if desired: currants, raisins, dried cranberries, dried chopped cherries, chocolate chips, cinnamon chips, dried chopped apricots or apples, etc.
1. Preheat oven to 400 degrees. Sift together first 4 ingredients in a large bowl. Add one or two of the above dried fruits, nuts or chips or leave plain.
Make Ahead Option #1: At this point, you can turn the oven off and seal this mix in an airtight container (such as a plastic bag) and store for up to 6 months in a cool, dry place. When ready to use, place mix in a large bowl and proceed with step 2. You'll have tea & scones within a 1/2 hour if you multi-task on the tea.
2. Cut butter into dry ingredients until approximately the size of peas.
3. Measure vanilla into a small bowl and add milk. Pour most of the vanilla milk into dry mix and stir to moisten. Dough should be moist enough to form a soft ball, but not sticky. If needed, additional milk may be added 1-2 teaspoons at a time.
4. Turn dough onto a lightly floured cutting board and press out with hand to approximately 1/2 inch thickness. Tip: Do not knead dough and use as little flour as possible to keep the dough from sticking to the board.
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| Sparkling White Sugar Crystals |
Make Ahead Option #2: At this point, place your scones on a cookie sheet and freeze. When completely frozen, wrap scones well in plastic wrap and foil. Well wrapped scones will keep at least one month. When ready to use, proceed to step six, using frozen scones. Do not thaw first. You'll have scones within 20 minutes!
Tips for great scones: Scones are like biscuits. To get a tender, flaky scone, the dough should be handled as little as possible and you should always use cold butter and cold milk.
For more tips & recipes, check out our article on Squidoo: How to Make Great Scones.
Some of our favorite combinations are:
Cranberry-Orange Pecan: 1/2 cup dried cranberries, 1/4 cup chopped pecans, 1 tsp. fresh orange zest
Cinnamon Chip: 1/2 cup mini cinnamon chips and 1/2-1 tsp. ground cinnamon
You're invited to click Teapots 'n More and browse our selection of english bone china teapots, tea accessories, tea cups, tea miniatures and bone china tea sets.
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