Tomorrow
is our 44th wedding anniversary.
Wow!!! It goes by so fast. When I
was young, I wouldn’t think I could ever be this old…look at that old man over
there mommy, why is walking so slow and hunched over? Why does he look so sad and lonely? Mommy does he need a friend? Those were some of my thought from a previous
blog about my Mom and me on one of our many adventures when I was very young. She said to me “Honey, I don’t know…but stop
staring and let’s go”…she was a woman of few words…unlike me…but, I think she
said something in Russian that made up for it.
It was hard to say when she was scurrying us along so we could catch a
bus. Yes, they had buses back then, in
case you were wondering. A lot of that description
was of me now...except for the walking slow part, just yesterday I passed a snail…also the hunched over part…I was just
looking for money on the ground…and being lonely that is not the case I have a
snail and some loose change in my pocket to keep me company. I have never been lonely
since I married my beautiful wife. She
has been there for me, knows me so well and still laughs at my jokes and loves
me. The last part is a ditto back to
her. We have had many and varied
experiences. We have our ups and down…or
were we in an elevator in New York? Well…
I think you get the point. We are together
by choice, today couples don’t think that way.
I feel that today’s couples get married because that is the “old” way of
doing thing…and end up getting a divorce because that is the “old” way of doing
things. What are the odds…I didn’t come
from a divorced family, but my brothers and sister all got divorced…except for
my oldest brother. My wife came from a
divorced family…so here we are, with the odds stacked against us…now at 44
years and counting…and we have each other. Isn’t it funny through all of those
years, you almost know what your spouse is thinking about and vise/versa…one
day I was thinking about getting up from the couch to getting something to eat…but
wanted to wait until the movie ended…and my wife said, “can I get you
something?” Or we finish each other’s
sentences. I try to be spontaneous, but I like to stick to thing I know work…unlike
when I was young and everything was new and exciting. Now we have to go where they have bathrooms,
or close enough to walk to without a
cane, or maybe some shopping carts to support us while we are walking around
that store…isn’t it sad that is has gotten so far. I guess the reason for me rambling like this
is…My brother and my very close sister-in-law died just a couple of weeks
apart. My brother died a couple of years
ago…so it’s my sister, my brother and I that are left of our family. Life is short…so you have to live it to its
fullest extent and not mope around like…woe is me and thump my chest in agony…just
for dramatic effect. I think now is the
best time and the worst time…it’s just what you choose to do, to enjoy this
stage of your life. I know that I want
to enjoy myself and my family for one or is that two…any way (again) you get
the point. Now back to what this blog is
about…I am getting older just typing all of this. I have some great recipes that I have found
recently on some blogs…unlike my blogs description, which says finding recipes
in old book stores and coffee shops, but now it internet, Facebook, twitter, or
whatever the social media has to offer. These
are some I think you’ll enjoy…
Holiday Spice Cake with Eggnog Buttercream
Prep
Time: 40 minutes
Cook
Time: 30 minutesTotal Time: 1 hour, 30 minutes
Yield: One 8-inch 3 layer round cake
A
rich and moist gingerbread spice cake filled and frosted with an old fashioned
eggnog buttercream frosting.
Ingredients:
For
the Spice Cake
- 2 1/4 cups cake flour
- 3/4 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 4 ounces (1 stick) unsalted butter, room temperature
- 1/2 cup vegetable shortening, room temperature
- 2 cups sugar
- 1 tablespoon pure vanilla extract
- 1 large egg, plus 3 large egg whites at room temperature
- 1 1/2 cups ice cold water
- 1 tablespoon cinnamon
- 2 teaspoons ground allspice
- 1 teaspoon freshly grated ginger
- 3 tablespoons molasses
- 1/4 teaspoon cream of tarter
For
the Eggnog Buttercream
- 1 1/3 cups sugar
- 1/3 cup all-purpose flour
- 1 1/2 cups whole milk
- 1/3 cup heavy cream
- 12 ounces (3 sticks) unsalted butter, cool but not cold, cut into 1/2-inch cubes
- 2 tablespoons dark rum
- 1 teaspoon pure vanilla extract
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon cinnamon
Instructions:
For
the Spice Cake
1.
Preheat
the oven to 325 degrees F. Grease three 8-inch round cake pans with butter, and
line the bottoms with parchment paper. Set aside.
2.
In
a medium bowl, whisk together the flours, the baking powder, baking soda, and
salt.
3.
In
a small bowl, combine the cinnamon, allspice, ginger, and molasses. Set aside.
4.
In
the bowl of a stand mixer fitted with the paddle attachment, combine the butter
and shortening on medium high speed until creamy and well combined, about 3
minutes. Add in the sugar, and beat on medium speed until light and fluffy,
about 3 minutes. Scrape down the sides of the bowl, and add in the vanilla, and
the whole egg, beating until just combined.
5.
With
the mixer on low speed, add in 1/3 of the flour mixture, then half of the
water, then 1/2 of the remaining flour, then the water, and ending with the
remaining flour. Scrape down the bowl, and turn the mixer to medium for a few
seconds to ensure all the components are well combined. Be sure not to over
mix. Add in the cinnamon molasses mixture, and mix on low speed to combine.
6.
In
a medium bowl, whisk together the remaining 3 egg whites and cream of tartar
until soft peaks form. You can simply do this by hand with a whisk. It takes a
little bit of elbow grease, but it only takes about 3 to 5 minutes. Gently fold
the egg whites into the batter by hand.
7.
Divide
the batter among the three pans, and smooth the tops. The batter may look a
little bit separated. I like to weigh my batter into the pans to ensure even
cake layers. Bake the layers for 25 to 30 minutes, until a toothpick inserted
comes out clean. Transfer the cakes to a wire rack and allow them to cool in
the pans for about 20 minutes. Then turn them out and remove the parchment to cool
completely.
For
the Eggnog Buttercream
1.
In
a medium saucepan, whisk together the sugar and flour. Slowly whisk in the milk
and heavy cream. Cook the mixture over medium heat, whisking constantly for
about 8 to 10 minutes or until the mixture has come to a boil and has
thickened. I find it helpful to switch to a heatproof spatula halfway through
to be able to reach the edges of the pot. Remove the pan from the heat, and
strain the mixture into the bowl of a stand mixer.
2.
Using
the paddle attachment beat the mixture on high speed until it is cool, about 10
minutes. Reduce the speed to low, and add all the butter. Increase the speed to
medium high, and beat until all the butter is combined and the mixture is light
and fluffy, about 5 minutes. It may not look right at first, but keep beating
it, it will come together.
3.
Add
in the rum, vanilla, cinnamon, and nutmeg, and mix until thoroughly combined.
Add in about 1 heaping teaspoon of luster dust if using and combine. If the
frosting is too soft, refrigerate it for about 15 minutes, then beat again
until light and fluffy.
Directions:
1.
Place
1 cake layer on a plate, then top with about 1 1/2 cups of frosting and smooth
it to create an even layer. Repeat for 2nd and 3rd layer. Apply a thin layer of
frosting to the outside of the cake to create a crumb coat. Refrigerate the
cake to allow the crumb coat to set for about 10 minutes. Remove from the
fridge and apply another layer of frosting to the top and sides of the cake.
2.
To
create the look in the photos. Try to smooth the top and sides as best you can.
I like to use a small offset spatula to fill and frost the cake. Then, use a
bench scraper to smooth the sides, then the small offset spatula to smooth the
top. This doesn't have to be perfect.
3.
Using
a large angled spatula, starting at the bottom, apply slight even pressure to
spatula against the cake, and turn the cake to create a slight indentation. Do
this all the way up to the top of the cake. For the top, start at the outside
of the cake, and work your way in without stopping the motion to create a swirl
pattern. I find using a turntable is the best way to do this.
4.
Sprinkle
the top of the cake with some sprinkles or nonpareils of your choice, or leave
it plain.
Notes
This
cake will keep at room temperature covered for up to 3 days. I like to cover
all my cakes with a cake dome. Otherwise, cover tightly and keep refrigerate
for up to 2 days, allowing the cake to come to room temperature before serving.
IF YOU NOTICE I AM GIVING YOU THE
WEBSITES FOR CLARAFICATION IF YOU NEED IT
Peanut Butter
Chocolate Delight
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Ingredients:
- 1 1/2 cups flour
- 1/2 tsp salt
- 3/4 cup butter, melted
- 8 oz. cream cheese, softened
- 3/4 cup peanut butter
- 1 1/4 cup powdered sugar
- 1 tsp vanilla
- 16 oz. Cool Whip, divided
- 2 (3.9oz) packages chocolate pudding
- 3 cups milk
- 1/4 cup chopped peanuts
- chocolate syrup
Directions:
1. Preheat oven to 350 degrees. Lightly
spray a 9x13-inch pan with cooking spray. Set aside.
2. Combine flour, salt and melted butter.
Press into bottom of prepared pan. Bake 20-25 minutes, until golden brown.
Allow to cool completely.
3. Using a hand held mixer, beat together
cream cheese, peanut butter, powdered sugar and vanilla. Carefully fold in half
of the Cool Whip. Spread over cookie layer.
4. Whisk together pudding and milk.
Spread over peanut butter layer. Top with remaining Cool Whip. Top with chopped
peanuts and chocolate syrup, if desired.
Serves 12-16
Apple Pie-Stuffed
Scones
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: 6 Scones
Ingredients:
- 2 c. All-Purpose Flour Blend
- 3/4 tsp. xanthan gum
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 5 Tbsp. butter, chilled
- 1 c. milk
For the Filling
- 1 medium apple, cubed
- 1/4 c. brown sugar
- 1/2 Tbsp. butter
- 1/2 tsp. cinnamon
Sugar
glaze
- 1/2 c. powdered sugar
- 1 tsp. milk (or enough to create a thicker paste)
Directions:
1. Preheat your oven to 400 degrees.
2. Whisk together the dry ingredients.
Add the butter until nice clumps are incorporated in. Add the milk until a non-sticky dough is formed. If too sticky add a tablespoon of
flour at a time until moist but easy to touch.
3. Divide dough into 2 balls. Sprinkle
with flour so it's not sticky. Create two 7" diameter circles
with your hands on 2 separate pieces of parchment paper. Place apple pie
filling on top of one of the dough circles, leaving an inch of space along the
edge. Gently place the other dough circle by using the parchment paper, guiding
it on top, and then removing the paper. Pinch the seams to secure the filling
in.
4. Bake 15-20 minutes until lightly
browned along the edges.
5. Coat with sugar glaze.
6. Makes 6 scones
- 2 1/4 teaspoons dry active yeast (1 packet)
- 2 tablespoons warm water
- 1 cup milk
- 1/4 cup sugar
- 1 egg beaten
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 6 tablespoons melted butter
- 1 1/2 cups flour (in addition to previous)
For the Filling
-
1/2 cup (1 stick) butter softened
- 1/3 cup sugar
- 2-3 tablespoons ground cinnamon
For the Frosting
-
4 tablespoons butter, softened
- 8 ounces cream cheese softened
- 2 cups powdered sugar
- 1/4 cup heavy cream
Directions:
1. Pour the yeast into a large bowl. Pour
warm water over the yeast and stir to dissolve.
2. Pour the warm milk over the yeast. You
want all your liquid ingredients to feel warm, but not hot.
3. Stir in the sugar and beaten egg.
4. Add 2 cups of flour and salt, and then
mix well by hand.
5. Pour melted (but not too hot) butter
in, and mix.
6. Add another 1 1/2 cups of flour, and
mix by hand until the dough is sticky, but pulls away from the sides of the
bowl into one large ball.
7. Cover the bowl and allow the dough to
rise for 1 1/2 hours.
8. Turn the dough out of the bowl onto a
well floured surface. I usually use another 1/4 cup of flour on my work
surface, adding some to the top and bottom of the dough as I roll it out to
prevent it from sticking to the counter.
9. Roll the dough out to about 1/4 inch
thick, into the shape of a rectangle measuring 12 by18 inches.
10. Smear your softened butter all over
the dough. Then sprinkle sugar and cinnamon, taking care to go to the edges.
11. Starting with a long edge of the
rectangle, roll the dough up.
12. Using a sharp serrated knife, cut the
rolled up dough in half. Cut each half in half again. Then cut each quarter
into equal thirds so you have 12 pieces.
13. Place each piece into a greased 9 by
13 inch baking dish with the spiral side up.
14. Cover the baking dish and refrigerate
overnight.
15. In the morning, remove the baking dish
from the fridge and let it sit in a warm spot in your kitchen for one hour. I
usually turn my oven on for 10 seconds, then I turn it off and let the rolls
rise covered in the just warm oven. Or you may have a "bread proof"
setting on your oven.
16. Preheat
your oven to 350 degrees. Place the baking dish on the center rack of your
oven, and bake for 24-27 minutes. The tops will be golden brown.
Serves: 12
Place
softened butter and cream cheese into the bowl of an electric mixer. Whisk
together until smooth and then add powdered sugar and whisk again on low speed.
When all of the powdered sugar is mixed in, add heavy cream and whisk on medium
high speed for about a minute.
Chicken Bacon
Artichoke Dip
Chicken,
bacon and artichokes make up this ooey-gooey dip!
Serves:
12 Total time: 45 min
Ingredients:
- 2 cups chicken, cooked and shredded
- 6 strips bacon, cooked and chopped
- 14-oz. can quartered artichoke hearts, drained and chopped
- 1 cup fresh spinach, chopped
- 3 cloves garlic, minced
- 1/2 cup mayonnaise
- 1/4 cup milk
- 3-oz. package cream cheese, softened
- 1 1/2 cups shredded mozzarella cheese, divided
- 1 cup shredded Swiss cheese
- 1/4 teaspoon cayenne pepper
- Salt and black pepper, to taste
Instructions:
1. Preheat oven to 350 degrees F. Coat a
medium-sized baking dish with cooking spray and set aside.
2. In a medium bowl, combine the chicken,
bacon, artichoke hearts, spinach, garlic, mayo, milk, and cream cheese, 1 cup
of the mozzarella cheese, Swiss cheese, cayenne pepper, salt and black pepper.
Mix well.
3. Transfer mixture to the prepared
baking dish. Top with ½ cup shredded mozzarella cheese. Bake in the preheated
oven for 30 minutes. Serve warm with chips or crackers.
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