Have you been on Facebook and those wonderful memories pop up to show you years past? I love those because I can see when my kids were just a wee bit younger and all the heartwarming activities we shared. Now they are tweens and a teen so I rarely see them anymore as they are out and about. This year my dear daughter wanted to definitely partake in the holiday baking. I was so pumped to share the magic of holiday baking with her. We were excited to celebrate the holidays with Eagle Brand Milk as the main ingredient in all these sweet treats. Continue reading “Celebrate the Holidays with Eagle Brand Milk”
National Shortbread Day Walkers Shortbread
Today, for instance, January 6th is National Shortbread Day, celebrate today with Walkers Shortbread. The holidays may be over but we still celebrate the little nuance holidays. While I had no idea today was National Shortbread day until I visited the Walkers Shortbread site, I could not help but share this adequately timed holiday to the receipt of my package of Walkers Shortbread cookies. Stories that a magical castle the bakers at Walkers created in honor of the show Outlander on Starz had graced my email as well, so this is how I stumbled upon this wonderful little nuance holiday. If you are a fan of Outlander (and shortbread) like myself you know how cool this castle was to build. Outlander returns to Starz this Sunday January 10th with new episodes. Continue reading “National Shortbread Day Walkers Shortbread”
Swiss Miss Roll Recipe
Enjoy some of our favorite holiday recipes! Pumpkin is always a favorite for fall and winter dishes as the gourd is always in season during the cooler months. Here is our organic pumpkin pie recipe with a fresh Fairytale style pumpkin from our CSA. Another Holiday favorite is the Swiss roll. This delicious cake treat is remiss of the Little Betty Swiss Miss rolls with a creamy whipped filling, topped with a chocolate ganache coating. The cake may be a bit bitter as it is a Turkish chocolate delight, but still sweet and delish!
Pumpkin Pie
1 pumpkin
6 c. water for boiling
2 c. flour (for crust, obviously)
1/2 c. water (for crust)
1 c. shortening
Heat oven to 425*
1 3/4 c. mashed pumpkin
1 3/4 c. milk
2 large eggs
2/3 c. brown sugar
2 T. sugar
1 1/4 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves (be sure to ONLY use a 1/4 tsp or your pie will be very SPICY and the cloves will be overbearing)
Gut the pumpkin and all seeds. Cut into two inch cubes leaving skin on the meat during boiling. The boil time for an average size to a small pumpkin is roughly 25-35 minutes. Remove from water and allow to cool somewhat before removing skin to avoid burning. Once all skin is removed, mash or puree until desired consistency. Allow the mashed pumpkin to be completely cool before adding to pie mixture.
While pumpkin is cooling, mix flour, water, shortening together until dough forms. Roll out on a lightly floured surface to 1/8 inch thickness. Add to pie pan and flute edges. Fluting can be done with fingers, fork, or a spoon.
Mix together sugar and eggs until a creamed consistency, adding in mashed pumpkin. Mix thoroughly slowly adding milk, cinnamon, nutmeg, ginger and the cloves. By following these steps your pie will have a smooth consistency allowing all the ingredients to blend well together. Cook for 45-55 minutes using a toothpick to determine if the center is done. The pie will have a rich golden hue as will the crust.
Swiss Cake Roll
Preheat oven to 400*
2 eggs (separate yolks from whites)
3 T. flour
1/4 c. sugar
1 tsp. baking powder
1 T. warm water (I used day old warm coffee, adds a bitterness and a wonderful rich sweet taste)
1 oz cube of melted Bakers Semi-Sweet baking chocolate (or 2T melted chocolate chips)
Filling:
1 c. heavy whipping cream
1 tsp vanilla
1 T. confectioners sugar (or 1/4 c. sugar)
May add fresh fruit or flavor or your choice, almond, etc.
I also apologize for the poor picture quality….the cake was being eaten so fast to take when it was at it’s “prettiest.”
Beat together egg yolks and sugar until creamy, slowly adding the chocolate (be sure not too hot or will cook the eggs) and warm water. Then beat until foamy the egg whites, slowly adding in the flour, baking powder mix. Once the eggs and flour, baking powder are completely combined, slowly begin to add in the chocolate mixture. Once completely blended pour into waxed lined baking pan (13X9, buttered or greased then lined with wax paper or freezer paper for best results and lightly greased again). Bake for 12 minutes, remove immediately and place face down on freezer paper (or wax paper) dusted with powdered sugar. Place damp cloth on top to ease cooling time and allow cake to be easily rolled while warm, removing hard or rough edges, unroll after completely cooled and add cream filling.
Beat together sugar, vanilla, and heavy cream until a creamy, comes to a bit of a peak consistency. Do not over beat…filling will be ruined. Slowly spread along inside of cake, roll again and serve dusted with confectioners sugar or topped with drizzled chocolate or fresh fruit.
Enjoy!
Easy Everyday Slow Cooker & Best of Bridge Holiday Classics Giveaway
The chef in the family is me. I create many dishes based on flavor, taste, experience and pure creativity. Some, are amazing, some, have been choked on and then tossed. So when I feel I need inspiration because my culinary creativity is a bit constipated I reach for my cookbooks. The holiday season is my favorite time of year, baking pies, cookies, and desserts is my specialty. But with the holiday seasons I am also finding I am running out of time to make regular scheduled meals.
Admittedly I like to be a lazy cook. Most days I would rather lounge on my couch and let the cooking be done by itself, I struggle some days to find the pure gumption to concoct a creative meal. Another admission, I rarely if ever, utilize my slow cooker. One might think with twins that I would be the slow cooker queen. Alas I am not and fail miserably to even have an ounce of creativity for it’s use aside from chili or chicken and dumplings.
Apparently there is a gamut of delicious recipes that span even farther than traditional dinners, stews, chili’s and dips. The slow cooker can be utilized for any meal at any time. With the cool weather here in Arizona and my social life that
has become more bountiful than it ever was when I was in my 20s, thanks to my children, I am finding that my slow cooker is a time and life saver when running amok. Scouts, church, volunteer events, school luncheons, field trips, Jeep owner gatherings and revelry with friends creates for little time to actually exercise my true culinary talents.
So the Easy Everyday Slow Cooker Recipes Book is chock full of ideas for dinners….and now desserts. I chose one of my favorites to nosh on for dinner in a rush. Plus if you are like me and would love to use your slow cooker more, this is the book for you. Here is a new spin on beef stew for the whole family to stay warm these fall and winter nights:
Country Italian Beef Stew, page 66, beef, international
Serves 6 to 8
Ingredients:
3 tbsp all-purpose flour
1 tsp salt
1 tsp freshly ground black pepper, divided
2 lbs stewing beef, cut into 1-inch cubes
2 tbsp vegetable oil (approx.)
6 tiny new potatoes, halved or quartered
2 parsnips, cut into 1- to 2-inch pieces
1 fennel bulb, trimmed and cut into 1â„2-inch wedges
1 cup chopped onion
1 cup beef broth
1â„2 cup dry red wine
1 can (7 1â„2 oz) pizza sauce
4 cloves garlic, minced
1 tsp dried rosemary, crumbled
1 cup fresh baby spinach leaves
Directions:
1. In a heavy plastic bag, combine flour, salt and 1â„2 tsp of the pepper. In batches, add beef to bag and toss to coat with flour mixture. Discard excess flour mixture.
2. In a large nonstick skillet, heat half the oil over medium-high heat. Cook beef in batches, adding more oil as needed, for 5 minutes or until browned all over. Using a slotted spoon, transfer to slow cooker stoneware. Stir in potatoes, parsnips, fennel and onion.
3. In a 2-cup measuring cup, combine broth, wine, pizza sauce, garlic, rosemary and the remaining pepper. Pour over beef mixture.
4. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until bubbling. Just before serving, stir in spinach until wilted.
Tip:
Crush dried rosemary between your thumb and fingers before adding it to a dish. This helps release the full aromatic flavor of the herb.
Today I begin my marathon of holiday cooking. I truly love to cook and as I mentioned desserts. I had no idea this dessert was a holiday classic. In the Best of Bridge Holiday Classics, you can find over 225 recipes like this Chocolate Raspberry Torte that are sure to be a hit for holiday entertaining:
Ingredients:
Cake:
2 cups all-purpose flour, sifted
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking powder
3 squares (1 oz. / 30 g size) unsweetened chocolate
1/2 cup butter
2 cups light brown sugar,packed
3 eggs
1 1/2 tsp. vanilla
3/4 cup sour cream
1/2 cup strong coffee
1/2 cup coffee flavoured liqueur
Filling:
1 cup whipping cream
2 Tbsp. icing sugar
1-12 oz. jar raspberry or strawberry jam
Chocolate Sour Cream Icing:
1 1/2 cups chocolate chips
3/4 cup sour cream
dash of salt
fresh raspberries or strawberries
Garnish:
1 good quality dark chocolate bar (at room temperature).
Instructions:
Preheat oven to 350F. (180 degrees C). Grease and flour two 9 inch (1.5 L) layer cake pans. Sift dry ingredients. Melt chocolate and let cool. In a large bowl beat butter, brown sugar, and eggs at a high speed until mixture is light and fluffy, about 5 minutes. Beat in melted chocolate and vanilla. At low speed, beat in flour mixture (in fourths), alternating with sour cream (in thirds). Add coffee and liqueur, blending until smooth. Pour batter into pans and bake 30 to 35 minutes or until surface springs back. Cool in pans for 10 minutes, then remove from pans and cool on wire racks.
Filling:Beat cream with icing sugar until stiff. Refrigerate. Slice cake layers in half horizontally to make four layers. (Hint: Cake layers slice more easily if frozen first.) Place one layer, cut side up, on cake plate. Spread with 1/2 cup (125 mL) raspberry jam and 1/2 cup (125 mL) whipped cream mixture. Repeat with remaining layers, ending with top layer, cut side down.
Icing:Melt chocolate chips in top of double boiler. Add sour cream and salt and beat until icing is creamy and smooth. Ice top and sides of cake. Garnish: Using a vegetable peeler, shave along long side of chocolate bar to create small curls. Make lots! – and “spill†some onto the cake plate.
We hope you love these two books as much as we do! I know I enjoy having a library of cookbooks in my arsenal when I want to create something different and I’m short on time and sometimes creativity. Now you too can have these in your collection of quality cookbooks.
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