Back in the Day Bakery Old Fashioned Cupcakes

Old-Fashioned Cupcakes

Recipe courtesy Cheryl Day, The Back in the Day Bakery Cookbook
Back in the Day Bakery, Savannah, Gerogia

Serves: 24 cupcakes

Ingredients

• 1 3/4 cups cake flour (not self-rising)
• 1 1/4 cups unbleached all-purpose flour
• 2 cups sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 2 sticks unsalted butter, cut into cubes
• 4 large eggs
• 1 cup whole milk
• 1 teaspoon pure vanilla extract
• Old Fashioned Frosting, recipe follows

Directions

1. Preheat oven to 325 degrees F. Line cupcake pans with paper liners; set aside.
2. Combine in a bowl both flours, sugar, baking powder and salt. Mix on low speed until combined for about 3 minutes. Add in cubed butter, mixing until just coated with flour.
3. Add eggs 1 at a time until combined. Slowly add milk and vanilla to batter until completely mixed scraping down the bowl as you mix.
4. Scoop batter into baking cups filling about 2/3 full. Bake until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
5. Cool and decorate with Old Fashioned Frosting.

Old-Fashioned Frosting:

2 sticks butter, room temperature
8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract or other flavoring
Cream softened butter and add 4 cups sugar, milk and vanilla. Beat with paddle attachment until smooth gradually add the rest of sugar to reach frosting consistency*.

Old-Fashioned Cupcakes on the Food Network

Davy Crockett Cookie Bars

DAVY  CROCKETT COOKIE BARS 

A school lunch favorite 

Makes 3 dozen.  

INGREDIENTS:

• 1 c. white sugar
• 1 c. brown sugar
• 1 c. shortening
• 3 eggs
• 2 c. flour
• 1 tsp. salt
• 1 tsp. baking soda
• 1 tsp. baking powder
• 2 c. quick oats
• 1 tsp. black walnut extract
• 1 c. chopped nuts
• 1 c. chocolate pieces 

DIRECTIONS:

1. Cream sugars, shortening and eggs. 
2. Add sifted dry ingredients.
3. Stir in remaining ingredients.
4. Bake on large cookie sheet or jelly roll pan at 350 degrees for 15 to 20 minutes.
5. Cut in squares when cool 

Rib City Grill's Pecan Pie

Rib City Grill's Pecan Pie

Total time: 1½ hours, plus cooling time

Servings: 8

Note: Adapted from Rib City Grill. This recipe makes a 10-inch pie; 10-inch pie pan and dishes are available at cooking and baking supply stores, as well as some gourmet markets, and are widely available online.

Ingredients:

• 1/3 cup (2.7 ounces) butter, softened
• 3/4 cup (5 ounces) sugar
• 1/2 cup plus 2 tablespoons (5 ounces) dark corn syrup
• 1/2 cup plus 2 tablespoons (5 ounces) light corn syrup
• 1/8 teaspoon salt
• 2 teaspoons vanilla extract
• 4 eggs, beaten
• 2 1/2 cups (10 ounces) chopped pecans
• 1 (10-inch) prepared unbaked pie shell

Instructions:

1. Heat the oven to 350 degrees.

2. In the bowl of a stand mixer using the paddle attachment, or in a large mixing bowl using a hand mixer, beat together the butter and sugar until fully combined, about 1½ minutes.

3. Scrape down the sides of the bowl, then beat in the dark and light corn syrup. Beat in the salt and vanilla. Scrape down the sides of the bowl to make sure everything is evenly combined.

4. With the mixer running over low speed, slowly pour in the beaten eggs. Beat the ingredients well, making sure the beaten eggs are fully incorporated into the mix.

5. Fold the chopped pecans into the batter using a spatula.

6. Place the prepared pie shell onto a foil-lined rimmed baking sheet. Pour the mixture into the pie shell, and place the baking sheet in the oven.

7. Bake the pie until the custard filling is puffed and set (it should jiggle only very slightly when tapped) and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Line the outer crust with foil if it browns too quickly before the custard is set.

8. Cool the pie on a rack for at least 2 hours before slicing and serving.

Source:  LA Times
noelle.carter@latimes.com

Banana Split Cake

Banana Split Cake

Ingredients

2 cups graham cracker crumbs

3/4 cup white sugar

1/4 pound butter, melted

2 (8 ounce) packages cream cheese

1 1/2 cups confectioners’ sugar

4 bananas, sliced

1 (15 ounce) can crushed pineapple, drained

1 (16 ounce) container frozen whipped topping, thawed

1 (16 ounce) jar maraschino cherries, drained

12 ounces crushed peanuts

Instructions

1. Combine the graham cracker crumbs, white sugar and melted butter. Mix together and press into a 9x13 inch cake pan; refrigerate until chilled.

2. Beat together the cream cheese and confectioners sugar; spread over graham cracker crust.

3. Layer bananas and pineapple over cream cheese mixture; cover fruit with whipped topping.

4. Top with cherries and chopped nuts; refrigerate and serve chilled.

Pudding Brownies

Pudding Brownies 

Ingredients:

• 4 oz Chocolate pudding mix 
• 1/2 cup Unsifted flour
• 1/4 teaspoon Baking powder 
• 1/3 cup Butter
• 2/3 cup Sugar 
• 1 teaspoon Vanilla 
• 1/2 cup Nuts, chopped 
• 2 Eggs 

Directions:

1. Combine Flour, pudding mix and baking powder. Mix well.
2. Melt butter in sauce pan. Remove from heat.
3. Beat eggs into melted butter, one at a time. 
4. Stir in vanilla and dry ingredients from 1., above.
5. Butter the bottom of an 8" square pan or spray with Pam.
6. Spread brownie mixture into pan.
7. Bake at 350 degrees F for 35 minutes. Do not overbake. 
8. Cool brownies in pan and cut into bars.

Texas Peach Cobbler (Fairmont Hotel Dallas TX)

Texas Peach Cobbler

from Dallas' famous Fairmont Hotel

Recipe adapted from The Dallas Morning News June 2012

Ingredients:

• 2-1/2 pounds peaches
• 1/2 cup plus 2/3 cup sugar (divided use)
• 1 vanilla bean
• Streusel topping (recipe follows)
• 1/2 cup (1 stick) butter
• 2/3 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk

Instructions:

Plunge the peaches into boiling water for 45 seconds or so; remove them to an ice bath so they don’t cook. Slip the skins off and slice the peaches. Or, you can simply use a vegetable peeler and peel the skins off.

Place the peaches in a bowl and toss with 1/2 cup sugar. Split the vanilla bean and scrape the seeds into the peaches; toss to mix. You can leave the vanilla pod in. Let the peaches sit at room temperature about an hour to draw out the juices.

Make the Struesel Topping and set aside.   Combine 1 cup flour, 1/3 cup light brown sugar, 1/2 teaspoon salt and 1 cup chopped pecans.  Add 5 tablespoons melted butter and mix until well combined.

Preheat oven to 350 F. Put butter in a 3-quart baking dish (9x13-inch) and place in the oven so the butter melts.

For the Batter, whisk together the remaining 2/3 cup sugar, flour, baking powder, salt and milk in a separate bowl until smooth.

Discard the vanilla bean and pour the peaches along with their juices into the baking dish. Add the batter and swirl just enough to evenly distribute peaches and batter. You don’t want to mix it too much.

Crumble the streusel topping over the top of the peaches and batter. Bake for 40 to 45 minutes, or until well browned and bubbly. Serve hot with Sour Cream Ice Cream or good-quality vanilla ice cream.

Makes 8 servings.

Streusel topping: Combine 1 cup flour, 1/3 cup light brown sugar, 1/2 teaspoon salt and 1 cup chopped pecans. Add 5 tablespoons melted butter and mix until well combined.

PER SERVING: Calories 552 (45% fat), Fat 29 g (14 g sat), Cholesterol 50 mg, Sodium 347 mg, Fiber 4 g, Carbohydrates 71 g, Protein 6 g

SOUR CREAM ICE CREAM

8 egg yolks

1 cup sugar (divided use)

2 cups milk

Zest of 1 lemon

1 vanilla bean

2 cups sour cream

In a medium mixing bowl, whisk the egg yolks with half the sugar; set aside.

Bring the milk to a boil in a large saucepan with the remaining sugar and the zest. (Note: You can use a vegetable peeler to peel the zest off the lemon in one continuous strip.) Split the vanilla bean and scrape the seeds into the milk; you can toss in the pod, too, if you like. Once the mixture comes to a boil, whisk it into the egg yolks very slowly. The idea is to slowly warm up the eggs, rather than allowing the hot milk to cook them.

Return the mixture to the saucepan and cook, stirring constantly, over medium heat until thickened. Take special care to scrape the bottom of the pan frequently.

Once the mixture is thickened, immediately pour through a strainer into a bowl. Set the bowl over an ice bath. When mixture is cool, add the sour cream and whisk till combined.

Process in an ice cream maker according to manufacturer’s directions.

Makes 1 quart.

PER 1/2-CUP SERVING: Calories 276 (49% fat), Fat 15 g (8 g sat), Cholesterol 240 mg, Sodium 72 mg, No fiber, Carbohydrates 30 g, Protein 6 g

Freezing peaches for winter cobbler

The Hams have been growing peaches near Terrell for more than 30 years, and patriarch Dale Ham offers two ways to freeze peaches. His family, which runs the Ham Orchards farm store, prefers the whole-peach method. “They seem to have a whole lot of flavor that way,” he says.

To freeze peaches whole: Wash the peaches. Let them dry. Place in zip-top plastic freezer bags; you needn’t get all the air out. When you’re ready to eat them or bake with them, allow them to defrost on the counter 30 minutes to an hour.

To freeze sliced peaches: This is easiest with freestones (peaches whose flesh separates cleanly from the pit). Dip the peaches in boiling water for about 45 seconds. Remove and run cold water over them. Slip the skins off. Slice the flesh, add Fruit Fresh per the instructions on the container and place in zip-top plastic freezer bags; with this method, squeeze out all the air you possibly can.

Find out more about the store: hamorchard.com

Easy Fruit Cobbler (Buckle)

Easy Fruit Cobbler (Buckle)

Easiest fruit cobbler ever.  Golden cake-like topping rises to the top during baking; fruit and juice go to the bottom.  The struesel topping forms a crisp sugar coating as the cobbler bakes.  Serve hot with a big pitcher of cream.

Actually, the correct name for this dish is a Buckle, defined as being made with yellow batter (like cake batter) with the filling mixed in with the batter.  A Cobbler, on the other hand, consists of a fruit filling poured into a large baking dish and covered with a batter, biscuit or pie crust before being baked.

HEAT oven to 375°F.

Ingredients:

Batter:

• 1/4 cup soft butter
• 1/2 cup sugar
• 1 cup sifted all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk

Fruit Filling:

• FRUIT  (2½ cups fresh or 20 oz. can, drained) such as raspberries, blueberries, blackberries, sliced peaches or a combination of one or more.   NOTE:  Avoid using frozen fruit if you can, it just doesn't come out the same.

Struesel Topping:

• 1/4 to 1/2 cup sugar (depending on fruit)
• 1/3 cup sifted all-purpose flour
• 1/4 cup softened butter
• 1 teaspoon of cinnamon and/or nutmeg and cardamon, if desired. 

Directions:

1. CREAM butter, sugar until light and fluffy. 
2. SIFT together flour, baking powder, salt.
3. ADD flour mixture to creamed mixture alternately with milk.
4. BEAT until smooth. 
5. POUR in buttered 1-1/2 quart oven-proof baking or casserole dish.
6. SPOON drained fruit over batter. 
7. SPRINKLE with sugar and juice and cinnamon 
8. BAKE 45 to 50 minutes. 
9. SERVE with cream, whipped cream or ice cream.

New Orleans Beignets

New Orleans Style Beignets

In honor of Fat Tuesday and Mardi Gras, here's my best recipe for beignets, those rectangular doughnuts cooked round the clock at French Market coffee houses.  It's hard not to eat just one!  These are best served hot.  

Makes 4 dozen.

Ingredients:

• 1/2 cup lukewarm water (105-115 degrees F)
• 1 packet (1/4 oz.) active dry yeast
• 6 tablespoons granulated sugar
• 1/2 cup evaporated milk
• 1 large egg, beaten
• 1/2 teaspoon salt
• 2 tablespoons unsalted butter at room temperature
• 3-3/4 cups all-purpose flour
• 1 cup vegetable oil
• 1/2 cup sifted confectioners (powered) sugar

Instructions:

1. In a large bowl, combine the water, yeast and 2 tablespoons of granulated sugar and let stand for 10 minutes or until foamy.
2. Stir in the remaining sugar, milk, egg, salt and butter until blended, and beat in the flour 1 cup at a time until a soft dough forms.
3. Cover and let rise in a warm place for about 1 hour or until doubled in size.
4. Roll out the dough on a lightly floured surface to about 1/8th inch thick and cut into 2 x 3 inch rectangles.
5. In a large saucepan, heat the oil over moderate heat to 350 degrees.  (I use an electric skillet set to maintain an even temperature of 350 degrees).  
6. Gently place the pieces of dough into the hot oil and cook for 30 seconds on each side, turning them over after they puff up.
7. Using a slotted spoon, remove to paper towels to drain.
8. Dust each beignet lightly with confectioners sugar sifted from a strainer.
9. Serve immediately!

Creme Anglaise

CREME ANGLAISE

 (French for "English cream") 

Classic Vanilla Custard Sauce

1/4 cup Heavy Cream

1-1/2 cups Whole Milk

1 large Egg Yolk

1/4 cup Sugar

1 teaspoon Vanilla

1.  In a heavy saucepan, combine the cream and milk and bring to a boil.  Remove from the heat.

2.  In a large bowl, beat the egg yolks and sugar until mixture is pale and thickened.

3.  Slowly whisk the hot cream into the yolk mixture.

4.  Set the bowl of hot cream into the yolk mixture over a medium saucepan of simmering water and stir continuously with a whisk until the mixture coats the back of a spoon.  

5.  Strain the mixture and refrigerate until chilled.

Yields: 2 Cups

Storage: Crème anglaise will keep up to three days, well-chilled.

Ice Cream Pie

PIE PAN ICE-CREAM DESSERTS

The Farm Journal's Timesaving Country Cookbook was printed by Doubleday in 1961.  I found this vintage cookbook at a garage sale and found myself reading it from cover to cover.  This is one of my favorite desserts from the book.  I make several of these in different flavors for a last minute dessert or birthday party with cake.  The ice cream makes the pie shell - so no pastry is needed.  Basically, you freeze the shell and then add your filling of choice and return "pie" to the freezer.  Here's how to do it.

Ice Cream Pie Shell

Line a pie pan with 1 quart of ice cream of any flavor you desire.  For a more generous "crust" use 1-1/2 pints of ice cream.  Cut ice cream into 1-1/2 inch slices and lay in bottom and sides of the pie pan to cover.  Cut remaining slices in half and and arrange around the top of the pan to make rim.  Fill spaces with ice cream where needed and use the back of a spoon to smooth the "crust".  Freeze the completed shell in a large freezer bag.  Freeze until firm before adding fillings.

Here a recipe for 

Chocolate-Peppermint Pie

1 tablespoon cocoa powder

1/2 cup sugar

1 (4 oz.) pkg chocolate pudding mix

1 teaspoon vanilla

2 cups heavy cream

2 (8") frozen peppermint ice cream shells

Combine cocoa and sugar. Add to pudding mix and prepare as directed on package.  Add vanilla and fold heavy cream into the chocolate pudding mixture.  Pour into the 2 peppermint ice cream shells and freeze until firm.  Makes 2 (8") pies.