Pecan Pie

 I got this recipe from a fellow juror when I was on Grand Jury.  It has become a favorite at our Thanksgiving dinner.

Pecan Pie

Ingredients:

• 1/2 cup white corn syrup
• 1/2 cup dark corn syrup
• 1 cup dark brown sugar
• 1/2 cup white sugar
• 1/3 tsp salt
• 1/3 cup melted butter
• 1 tsp. vanilla
• 4 large slightly beaten eggs
• 2 cups finely chopped pecans
• 1 cup (enough for the top) pecan halves
• 1 pie crust

(Now the secret is the amount of chopped pecans - this gives it more or a pecan base and less gooey.  Sometimes I also add a shot or 2 of bourbon.  If not I add extra vanilla, and then a shot of bourbon to the whip cream I serve it with.  Note from juror!)

Directions:

1. Combine syrups, sugars, salt, butter and vanilla.  Mix well.
2. Add chopped pecans and some half pieces too for extra crunch. 
3. Blend in the slightly beaten eggs.  
4. Pour into pie crust and top with pecan halves.
5. Bake at 350 degrees for 45-60 minutes. 

 If you want it to have a more gooey center you can leave out 1/2 the chopped pecans.

Chia Pudding

 Jordan would make this when he lived with us.  It is made the night before for your morning breakfast. It makes 1-2 servings.

Chia Pudding

Find a small jar that holds about 1 cup.

Ingredients:

• 2/3 - 3/4 cup milk or cream, or mix the two
• 2 T. chia seeds
• 1 T. cocoa
• 1 tsp. sugar
•  shake of vanilla

Directions:

1. Put all ingredients in a small jar.  Shake a few times for the first 30 minutes. 
2. Refrigerate overnight.

Blueberry Coffee Cake

 This is one of the best coffee cakes I have had.  It is a little more work, and you dirty a lot of dishes getting it ready to bake, but it is worth it.  

Blueberry Coffee Cake

Ingredients:

Streusel

• 1/4 cup brown sugar
• 1/4 cup white sugar
• 1/4 cup all-purpose flour
• 3 T. butter, room temperature
• 1 tsp cinnamon

Cake

• 1 1/2 cup all-purpose flour, sifted
• 2 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 egg, beaten
• 3/4 cup white sugar
• 1/3 cup butter, melted
• 1/2 cup milk, or buttermilk
• 1 tsp. vanilla extract
• 1 1/2 cups blueberries, frozen

Directions:

1. Grease and flour a 9 inch square cake pan. Preheat oven to 375 degrees.
2. For the topping, in a small mixing bowl, combine streusel ingredients.  Blend with fork until crumbly.  Set aside. 
3. In a small saucepan, heat half the blueberries and 1 tsp. sugar over medium heat. Occasionally mash the berries.  Heat until berries turn into a slightly thick syrup.  Remove from heat and set aside.
4. In aa small bowl, sift flour with baking powder and salt.  In a medium bowl,, mix together beaten egg, and 3/4 cup sugar and 1/3 cup melted butter. Add milk and vanilla. Stir into flour mixture and mix well. 
5. Pour 1/2 the batter into a greased and floured pan.  Sprinkle with remaining blueberries and half the streusel topping.
6. Then top with remaining batter.  Using a spoon, drizzle the blueberry syrup over the top, and gently swirl with a toothpick to slightly mix in.  Top with remaining streusel.

• Bake at 375 degrees for 35 to 45 minutes, or until cake tests done.  Partially cool in pan on wire rack before cutting. 

Lemon Posset

 I heard about this dessert on TV one day and found a recipe for it online.  It is so simple to make and uses only 3 ingredients.

Lemon Posset

Ingredients:

• 2 cups heavy cream
• 3/4 cup sugar (or less)
• 5 T. lemon juice

Directions:

1. Bring the cream and sugar to a boil over medium high heat, stirring to dissolve the sugar.  Reduce heat to medium and boil for 3 minutes, stirring constantly. Remove from heat.
2. Sitr in the lemon juice.  Let set for 10 minutes to cool.  Stir and pour into dessert dishes.
3. Refrigerate at least an hour or overnight.

White Mountain Frosting

 This is a frosting my mom used to make all the time.  We had it on a lot of our cakes.

White Mountain Frosting

Ingredients

• 1 1/2 cup sugar
• 1/3 c water
• 2 T. corn syrup
• 2 egg whites
•  1/2 cup miniature marshmallows
• 1 tsp. vaanilla

Directions

1. Boil sugar, water and syrup until it spins a thread about 6 inches long.
2. Beat 2 egg whites until stiff - add syrup mixture and 1/2 cup miniature marshmallows. Beat until stiff.
3. Add vanilla.
4. Frost cake.

Fluffy Cream Cheesecake

 This is the cheesecake that Woolworth's served at their counter or restaurant if they had one.  We always enjoyed it for the light cheesecake it was.

Fluffy Cream Cheesecake

Ingredients:

Crust:  1/2 lb. graham crackers, made into crumbs

            2 T. sugar

            1/2 cup butter, melted

Filling:  2 pkg. lemon jello

              2 cups boiling water

             8 oz. cream cheese

             1 cup sugar

             2 tsp. vanilla

            1 can evaporated milk, well chilled

Directions:

1. Dissolve the lemon jello in 2 cups boiling water. Chill until partially set. 
2. Mix crust ingredients together, and press into 9 X 13 pan. 
3. Beat cream cheese with vanilla.  Add the sugar, and mix well.  Add chilled gelatin, and beat thoroughly.
4. Whip the evaporated milk into peaks.
5. Add cheese mixture, mix well.  Pour on crust.
6. Chill several hours.
7. Can be served with fruit.

            

Eggless Chocolate Donuts

 My granddaughter is allergic to eggs.  I found this baked donut recipe that does not have eggs.  It is always a treat for her. And we all love them as well.

Eggless Chocolate Donuts

Ingredients:

• 1 cup flour
• 3/4 cup sugar
• 1/4 cup cocoa
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 3/4 cup milk
• 2 tsp. apple cider vinegar
• 1/4 cup vegetable oil
• 2 tsp. pure vanilla extract

Chocolate glaze

• 1/4 cup cream
• 4 oz. chocolate chips

Directions:

1. Preheat oven to 350 degrees. Spray with nonstick spray a donut baking pan. May need two pans.  Reserve.
2. Combine the flour, sugar, cocoa, baking powder, and salt in a medium bowl.
3. Mix milk, vinegar, oil, and vanilla in another bowl.
4. Add the wet ingredients to the dry ingredients. 
5. Pipe or spoon the batter into the baking pan, filling each one a little more than 3/4 full. This will make 8-9 donuts. 
6. Bake 10-15 minutes  or until aa wooden toothpick inserted in the center comes out clean. 
7. Let cool 5 minutes and tip out onto a cooling rack. Let cool completely before frosting.

To make glaze, put the chocolate chips in a small bowl.  Bring the cream just to a boil in a small kettle.  Pour the cream over the chips and let it set about 5 minutes to melt the chocolate. Mix well and if there is  still chocolate unmelted, microwave about 10 seconds. Mix well and frost donuts. Can add sprinkles if desired.

Shrimp and Grits

 This is an easy meal to make if you have the ingredients!  

Shrimp and Grits

Ingredients:

• 2 1/2 cups chicken broth, divided
• 2 cups whole milk
• 4 T. butter, divided
• 3/4 cup stone-ground grits
• 1 cup sharp cheddar cheese, shredded
• 4 strips bacon
• 1 lb jumbo or large shrimp
• salt
• black pepper
• thinly sliced green onions for garnish (optional)

Instructions:

1. Bring 2 cups of the chicken broth, the milk, (2 cups), 3 T. of the butter, and a pinch of salt to a gentle boil in a medium sized pot.  Add the grits and whisk together.  Simmer for 10-15 minutes, or until grits are soft and creamy, whisking every few minutes. Cover and set aside off heat - they will finish softening up while they sit.
2. Cook the 4 bacon strips until crispy in a nonstick or cast iron skillet.  Set aside on a paper towel lined plate.  Once cook, chop into small pieces.
3. Drain all but 2 T. of the bacon grease from the skillet.
4. Rinse the shrimp with cold water and pat dry.  Season with salt and pepper, and any other spices you want to add. Cook in the bacon grease until only just cooked, about 2 minutes per side.
5. Add the remaining tablespoon of butter and 1/2 cup chicken broth to the shrimp and stir until melted and broth is heated.
6. Stir in the cheese to the grits, until melted.
7. Serve the shrimp mixture over the grits, making sure to spoon some of the liquid from the skillet over the grits, and sprinkle with the bacon pieces and sliced green onions, if using.

Eggplant Parmesan

 I found this recipe on the internet one day.  It is said to be inspired by an eggplant parmesan from a restaurant in Rome.  The eggplant is not breaded as it usually is in the states.  It has lots of cheese and is yummy.

Eggplant Parmesan

Ingredients:

• 3 medium eggplants (about 3 lbs.), not peeled, stems removed and sliced lengthwise into 1/4 inch thick planks
• Kosher salt
• 2 T. extra-virgin olive oil
• 1 large yellow onion, finely chopped
• 4 medium garlic cloves, finely chopped
• 1/2 tsp. freshly ground black pepper
• One 24.5 oz (700 g) bottle or can tomato puree (passata)
• 1/2 cup water
• vegetable oil, for frying
• 1/2 cup fresh basil leaves, roughly torn
• 1 lb (454 g) mozzarella, cut into 1/4 inch cubes
• 2 cups (140 g) grated Parmesan

Directions:

1. Line two large baking sheets with clean dish towels or several layers of paper towels.  Layer the eggplant planks on top (it's OK if they overlap a little) and sprinkle generously with salt.  Allow to rest at least 1 hour to draw out some moisture, then firmly pat them, dry with paper towels.
2. Meanwhile, heat the olive oil in a large saucepan set over medium heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, 6-8 minutes. Add the garlic, 1 tsp. kosher salt, and the black pepper and cook, stirring, until fragrant, about 1 minute.
3. Stir in the tomato puree and water, partially cover the pan, and cook, stirring occasionally, until the sauce thickens, 15-20 minutes.  Set aside.
4. Line a large plate or baking sheet with paper towels and set nearby.   Heat 1/4 inch of vegetable oil in a large frying pan over medium heat until shimmering.  Add a single layer of eggplant planks to the hot oil and fry, flipping once, until lightly golden and tender, about 3 minutes per side. Transfer the fried eggplant to the prepared plate and continue frying the remaining eggplant in batches, adding more oil to the pan as necessary.
5. Preheat the oven to 400 degrees F. Spread about 1/3 of the tomato sauce into the bottom of the 9X13 baking dish. Layer about half the eggplant slices over top, then top with 1/3 of the sauce, and about half of the basil leaves, mozzarella, and Parmesan.  Layer the remaining eggplant slices over top, followed by the remaining sauce, basil leaves, and both cheeses.
6. Bake, uncovered, until the eggplant mixture is bubbling and lightly browned, 30-35 minutes. Remove from the oven and let rest for 10-15 minutes before serving. It should be quite saucy and scoopable, rather than sliceable.

British Style Currant Scones

 Another scone recipe I found.  These scones are not as sweet as some you have had, and could be eaten with butter and jam.  Or clotted cream. These are easy to make, using a food processor.

British Style Currant Scones

Ingredients:

• 3 cups flour
• 1/3 cup sugar
• 2 T. baking powder
• 1/2 tsp salt
• 8 T. unsalted butter, cut into 1/2 inch pieces and softened
• 3/4 cup dried currants
• 1 cup whole milk
• 2 large eggs

Directions:

1. Adjust oven rack to upper-middle position and heat oven to 500 degrees. Line rimmed baking sheet with parchment paper. Pulse flour, sugar, baking powder, and salt in food processor until combined, about 5 pulses. Add butter and pulse until fully incorporated and mixture looks like very fine crumbs with no visible butter, about 20 pulses.  Transfer mixture to large bowl and stir in currants.
2. Whisk milk and eggs together in second bowl.  Set aside 2 T. of the milk mixture. Add remaining milk mixture to flour mixture and, using a rubber spatula, fold together until almost no dry bits of flour remain.
3. Transfer dough to well-floured counter and gather into ball.  With floured hands, knead until surface is smooth and free of cracks, 25-30 times. Press gently to form disk.  Using floured rolling pin, roll disk into 9-inch round, about 1 inch thick. Using floured 2 1/2 inch round cutter, stamp out 8 rounds, reciting cutter with flour if it begins to stick. Arrange scones on prepared sheet.  Gather dough scraps, form into ball, and knead gently until surface is smooth.  Roll dough to 1-inch thickness and stamp out 4 rounds.  Discard remaining dough.
4. Brush tops of scones with reserved milk mixture.  Reduce oven temperature to 425 degrees and bake scones until risen and golden brown, 10-12 minutes, rotating sheet halfway through baking. Transfer scones to wire rack and let cool for at least 10 minutes. Serve scones warm or at room temperature.

Marshmallow Caramel Corn

 I love chewy caramel corn.  So yummy!

Marshmallow Caramel Corn

Ingredients:

• 8-12 cups of popcorn
• 1/2 cup butter
• 1 cup brown sugar
• 2 T. light corn syrup
• 1 10-oz. bag of large marshmallows (about 35)
• 1 tsp. vanilla

Directions:

1. Place popcorn in a large bowl.   Spray a large rimmed baking sheet with non stick cooking spray or butter the pan, or use a silpat sheet on the baking sheet.
2. In a large saucepan over medium heat, melt the butter.
3. Add the brown sugar and corn syrup and cook and stir for 2-3 minutes, until well blended.
4. Reduce heat to medium low and add the marshmallows.  Cook and stir until marshmallows are completely melted.  Remove from heat and stir in vanilla.
5. Pour mixture over popcorn and stir to coat.  Start with 8 cups and add more popcorn if needed. Spread popcorn onto prepared baking sheet to cool completely. 

Breakfast Sausage

 Making your own breakfast sausage is easy.  You can grind your own pork or buy ground pork and use that.  If you do grind your own double grind it, first on coarse than on a finer blade.

Homemade Breakfast Sausage

Ingredients:

• 1 T. brown sugar
• 2 tsp. dried sage
• 2 tsp. salt
• 1 tsp. black pepper
• 1/4 tsp. dried marjoram 
• 1/8 tsp. crushed red pepper flakes
• 1 pinch ground cloves
• 2 pounds ground pork

Directions:

1. Mix together brown sugar, sage, salt, black pepper, marjoram, red pepper flakes, and cloves in a small bowl.
2. Place pork in a large bowl. Add spice mixture and mix with your hands until well combined.  Form mixture in to patties. 
3. Heat a large skillet over medium-high heat.  Add patties and sear until browned and crispy, about 5 minutes per side.
4. Can be frozen flat on a cookie sheet and bagged up after frozen.

Scallion and Cheddar Cathead Biscuits

 I found this recipe in the sales magazine from King Arthur Flour.  It is a tasty biscuit recipe.

Scallion and Cheddar Cathead Biscuits

Ingredients:

• 1 1/2 cups All Purpose Flour
• 1 1/2 cups Cake Flour
• 2 T. Baking Powder
• 1 tsp. salt
• 1/4 tsp. sugar
• 16 T. unsalted butter, cold, cut into 1/2 inch cubes
• 1/2 cup scallions, chopped
• 2 cups cheddar cheese, grated
• 1 tsp. black pepper
• 1 1/2 -2 cups buttermilk
• 1 egg beaten with a pinch of salt, (egg wash)

Directions:

1. Preheat oven to 425 degrees with racks in upper and lower third.  Line 2 baking sheets with parchment.
2. In a large bowl, whisk together flours, baking powder, salt and sugar.
3. Add butter and toss to coat.  Working quickly, cut in butter with a pastry blender or fingertips until it ranges in size from large chunks to small bits.
4. Add scallions, cheese, and black pepper, tossing to mix well.
5. Make a well in the center of dry ingredients, add 1 1/2 cups buttermilk, and mix until dough is crumbly but starts to come together.  If it looks dry, gradually add up to 1/2 cup more buttermilk.  It should be moist and slightly sticky.
6. Finish mixing the dough, turning it onto itself a few times until cohesive.  Still in the bowl, gently pat down dough until it resembles bread dough and dust top with flour.
7. With a scone or muffin scoop (I used a 1/4 cup cookie scoop) drop rounded mounds of dough onto prepared baking sheets, arranging at least 1 inch apart. With floured hands, gently flatten biscuits to about 1 1/2 inch tall.  Brush tops with egg wash.
8.  Bake for 25-30 minutes, rotating pans halfway through, until golden brown.  Serve the biscuits hot out of the oven or at room temperature.

Lemonade

 We moved to Peoria, Arizona and in our yard we have a lemon tree that gives us lots of lemons.  My husband does a great job keeping lemonade in our refrigerator!

Fresh Lemonade

1 cup lemon juice

1 cup sugar

Add to a 2 quart container and mix. Taste and add more lemon if desired.

Fill container with water.

Stir well and store in refrigerator.

Mini 6 inch Chocolate Cake

Sometimes I need a little cake to go along cupcakes for a Birthday celebration.  Or maybe you just want a little layer cake. This makes a 6 inch layer cake that will serve 8.

Mini 6 inch Chocolate Cake

Ingredients:

• 1 1/2 cups all purpose flour
• 1/2 cup (plus 2 tsp.) unsweetened natural cocoa powder
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp salt
• 1 1/2 cups granulated sugar
• 6 T. unsalted butter, melted
• 1/4 cup vegetable oil
• 1 tsp. vanilla extract
• 3/4 cup buttermilk (or regular milk mixed with 2 tsp. lemon juice or vinegar)
• 2 large eggs
• 1/4 cup (plus 2 T.) hot coffee for hot water 

Directions:

1. Preheat oven to 350 degrees. Grease and flour (or spray) two, 6 inch round cake pans that are 2 inches deep.
2. In a large mixing bowl, add the dry ingredients (flour, cocoa powder, baking powder, baking soda, salt and sugar). Mix well with a whisk and set aside.
3. In another mixing bowl, add all the liquid ingredients (except the hot coffee or water) and whisk well.
4. Pour the liquid ingredients into the dry ingredients.  Mix with an electric mixer on medium to medium-high only until the ingredients are well combined.  Scrape down the sides of the bowl and mix again for only about 5-10 seconds.
5. Add the hot coffee (or hot water) and mix until well combined.  Be careful not to over mix.  Once it's well combined, stop mixing.  Don't mix for several minutes, as that is too long and could sue the cake to be dense and/or dry.  Scrape down the sides of the bowl and mix again for only about 5-10 seconds.
6. Divide the batter between the two, 6 inch round cake pans.  Bake at 350 degrees F for approximately 35-40 minutes.
7. Cake layers are done when a toothpick inserted into the middle of each layer comes out with a few moist crumbs on it or clean.
8. Set cake layers on wire racks to cool for about 10 minutes, then take the cakes out of the pans and let cool completely on the racks.
9. Once cool level the cakes with a knife.  Add a layer to a cake plate or cake board and a add frosting, ganache or any filling desired. Then add the second layer of the cake.  Frost with cream cheese frosting, buttercream or whatever frosting you desire.

Fire and Ice Pickles

I got this recipe from Les' family.  

Fire and Ice Pickles

Ingredients:

• 1 gallon of whole pickles. 
• 2 cups sliced jalapeños 
• 4 cups sugar
• 8 whole cloves 

Directions:

1. Pour off and save the juice from the pickles.
2. Cut the pickles into thick slices, and put them back in the jar.
3. Put the sugar, jalapeños, and cloves on top of pickle slices.
4. Pour the pickle juice back on the top. (All the juice may not fit back in the jar).
5. Cover and refrigerate for a week.  After a day or 2 gently shake the jar a bit to keep things well mixed.

Sourdough Discard Crackers

 Quite often when I am discarding sour dough before feeding it, I use the discard to make these crackers. A great snack.

Sourdough Discard Crackers

Ingredients 

• 1 cup sourdough starter (227-241 grams)
• 4 T. unsalted butter, melted
• 1/2-3 tsp. favorite seasoning or seeds
• 1/2 tsp. table salt

Toppings

• 2-3 tsp. poppy seeds, sesame seeds or flaky sea salt

Directions

1. Preheat oven to 325 degrees
2. Line a sheet pan with parchment paper
3. In a medium bowl combine all the ingredients until smooth.
4. Transfer the batter to the prepared pan.  Spread with a small offset spatula to cover the area of the pan.
5. Sprinkle with the topping of your choice.
6. Bake the crackers for 15 minutes.  Remove pan from the oven and with a pizza cutter or knife cut into 1 inch squares.
7. Return the pan to the oven and bake for 35 to 45 minutes, rotating the pan halfway, until crackers in middle of the pan are golden brown.
8. Cool in pan. Store in airtight container.

Brown Sugar Roasted Pineapple

 On our cruise to Hawaii we often had pineapple desserts on the menu.  One night I had roasted pineapple with creme fraiche.  It was delicious. This recipe is similar.

Brown Sugar Roasted Pineapple

Ingredients:

• 4 cups fresh pineapple
• 1/4 cup butter
• 1/4 cup brown sugar
• 1/8 tsp. salt
• 1/2 tsp. cinnamon

Directions:

1. Preheat oven to 450 degrees
2. In a medium bowl combine all the ingredients.
3. Pour into a rectangular baking dish
4. Bake in preheated oven 20-25 minutes, stirring once.
5. The pineapple is done when it turns a rich golden and starts to brown.

Bean Salad

One of my husband's favorite things is bean salad.  He has become an expert on making it.

Bean Salad

Ingredients:

• 3 cans of beans drained, your choice of beans, a good combination is green, wax and kidney
• Small jar of pimento's or small pieces of red pepper can be added
• 4-6 green onions sliced or 1/2 of a red onion sliced or diced
• 1/3 cup white vinegar
• 1/3 cup canola or vegetable oil
• 1/3 cup sugar
• Salt and pepper to taste

Directions:

1. Mix together vinegar, oil and sugar. 
2. Empty beans into container, add drained pimento, and onions.
3. Mix dressing into beans.  Add salt and pepper to taste.

A marinating container works good for this you can rotate it, top to bottom.  If not mix in a bowl and stir a few times as it is refrigerating.

 

Mashed Potatoes Au Gratin with Boursin

 An easy mashed potato dish with the garlic-herb cheese, Boursin makes a great side dish.

 

Mashed Potatoes Au Gratin with Boursin

Ingredients 

• 3 lb russet potatoes, peeled and cubed
• 1 cup half-and-half, warmed
• 1 pkg. Garlic and Fine Herbs Boursin cheese (5.2 oz)
• 8 Tbsp. unsalted butter, softened and divided
• Salt and black pepper to taste
• 1/2 cup grated Parmesan 
• 2 Tbsp. chopped fresh parsley

Procedure

1. Coat a 2-quart baking dish with butter
2. Cook potatoes in a pot of boiling salted water over medium-high heat until for-tender, 15 minutes.
3. Drain [otatoes and return to pot over medium-low heat, cook 1-2 minutes, stirring to remove excess moisture.
4. Add half-and-half, Boursin and 4 Tbsp.. butter; mash potatoes until they reach desired consistency, then season with salt and pepper.
5. Transfer potatoes to prepared dish.  
6. Preheat oven to 325 degrees.
7. Combine remaining 4 Tbsp. butter, Parmesan, and parsley; crumble over top of potatoes.
8. Bake potatoes until warmed through and top is golden brown, 45-60 minutes. Sprinkle top with additional parsley.

Dark Chocolate Bundt Cake

 I found this recipe on a food e-mail I got.  I get a lot of e-mails with recipes on them, and sometimes I find a good one.  It can be frosted or glazed, but sprinkling it with powdered sugar is also good. The texture of this cake is very different. And delicious!

Dark Chocolate Bundt Cake

Ingredients:

• 2 cups sugar
• 1 3/4 cups flour
• 3/4 cup dutch process cocoa powder, plus more for dusting
• 1/2 tsp. salt
• 1 tsp. baking powder
• 2 tsp. baking soda
• 1 cup sour milk
• 1 cup freshly brewed strong black coffee
• 2 eggs
• 1 tsp. vanilla

Directions:

1. Preheat oven to 350 degres.  Butter a bundt pan and dust the inside with cocoa powder, set aside.
2. Sift together sugar, flour, cocoa powder, salt, baking power and baking soda in a bowl.  Set aside.
3. In a mixer on low add the milk, coffee, vegetable oil, eggs, and vanilla one at a time, mix until everything is incorporated.  Then with the mixer still on low power, slowly add the dry ingredients. Once all the flour mixture is added, mix the batter for a full four minutes on medium speed.
4. Then pour the batter into the bundt pan and bake for 45 minutes, or until a cake tester comes out clean. Cool on wire rack for 20 minutes.  Release cake from pan and allow to cool to room temperature on the wire rack.  Then dust with powdered sugar (if using that).  And serve!

Vanilla Bean Paste

 I like to use vanilla bean paste when I bake.  When vanilla got so expensive, vanilla bean paste did also.  I started to buy vanilla beans from a co-op I found on Facebook.  And found this recipe for vanilla bean paste.  This recipe is best made using a high powered blender (ex: Vitamix).

Vanilla Bean Paste

Ingredients:

• 4 oz. (114g) fresh vanilla beans
• 6 oz. (170g) water
• 16 oz. (454g) granulated sugar
• 12 oz. (340g) vodka or light rum (80 proof)
• 2 oz. (57g) light corn syrup
• 1/2 tsp. xanthan gum (optional but recommended)

Directions:

1. Cut the  vanilla beans into about 3 pieces each.  Add all of the ingredients, except the xanthan, to the blender jar. It helps to just set the blender jar on the kitchen scale and use the tare function to add each ingredient. 
2. Slowly turn the speed of the blender to high and let it run for at least 2 minutes. Stop the blender and check to see that the vanilla beans are broken down into bits as small as the vanilla caviar itself. Process longer if needed.  Turn the blender back on medium-low speed and slowly sprinkle the xanthan gum in through the port in the lid. Let run for about 15-30 seconds to evenly disperse the xanthan gum. 
3. The paste will thicken as it cools to room temperature.

Store paste at room temperature in an airtight container. I keep mine in a jar.  Let the paste sit at room temperature, ideally at least one month, to mature and soften the alcohol flavors.  Paste can be used immediately if using in a cooked application like a cake batter. 

Vanilla bean paste can be used 1:1 in any recipe that calls for vanilla extract.

Cranberry Citrus Coffee Cake

 When our citrus was ripe, I was looking for a cake recipe to use some.  I also had cranberries in the fridge that needed to be used. This was the perfect cake for citrus and cranberries!

Cranberry Citrus Coffee Cake

Ingredients:

• 1 cup (200 grams) granulated sugar
• 1/2 cup (113 grams) unsalted butter, melted
• 2 large eggs (100 grams)
• 2 T. orange zest
• 1 T. lemon zest
• 1 tsp. vanilla extract
• 1 1/2 cups (188 grams) all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. kosher salt
• 1/2 cup (120 grams) sour cream
• 1/4 cup (60 grams) whole milk
• 1 1/4 cups (92 grams) fresh or thawed frozen cranberries

Walnut Streusel (recipe follows)

 Citrus Glaze (recipe follows

Directions:

1. Preheat oven to 350 degrees.  Spray a 9-inch springform pan with baking spray with flour.
2. In a medium bowl, whisk together sugar, melted butter, eggs, zests, and vanilla.
3. In another medium bowl, whisk together flour, baking powder, and salt.  Whisk flour mixture into butter mixture.  Add sour cream and milk, whisking just until combined.  Pour into prepared pan smoothing top with an offset spatula.  Top with cranberries; sprinkle with Walnut Streusel.
4. Bake until a wooden pick inserted in center comes out clean, 45-50 minutes. Let cool in pan for 15 minutes.  Remove from pan, and drizzle with Citrus Glaze.  Serve warm or at room temperature.

Notes:  If using thawed frozen cranberries, make sure to pat them dry before using.

Walnut Streusel

Makes about 1 cup

Ingredients:

• 1/2 cup (63 grams) all-purpose flour
• 1/2 cup (57 grams) chopped walnuts
• 1/4 cup (50 grams) granulated sugar
• 1 tsp. orange zest
• 1 tsp. lemon zest
• 1/4 tsp. kosher salt
• 3 T. (42 grams) melted butter

Directions:

In a medium bowl, stir together flour, walnuts, sugar, zests and salt.  Stir in melted butter until mixture is crumbly. Crumble with your fingertips until desired consistency is reached.

Citrus Glaze

Ingredients:

• 1 cup (120 grams) confectioner's sugar
• 2 T. (30 grams) sour cream
• 1 tsp. orange zest
• 2 tsp. orange juice
• 1 tsp. lemon zest
• 1 tsp. lemon juice
• 1 tsp. whole milk

Directions: 

In a small bowl whisk together all ingredients until smooth.

Bourbon Chicken

 This is a quick dish to make and works good with rice. Of course you need to have some bourbon in your pantry.

Bourbon Chicken

Ingredients:

• 1/2 cup soy sauce
• 1/2 cup packed brown sugar
• 1/4 cup water
• 2 T. bourbon
• 1 tsp. toasted sesame oil
• 1/2 tsp. pepper
• 2 lbs. boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
• 2 T. cornstarch
• 2 T. vegetable oil
• 2 garlic cloves
• 1 tsp. grated fresh ginger
• 2 tsp. cider vinegar

Directions:

1. Combine soy sauce, sugar, water, bourbon, sesame oil, and pepper in 2-cup liquid measuring cup. Microwave until hot, about 2 minutes. Whisk to dissolve sugar.  
2. Toss chicken, cornstarch, and 2 T. soy sauce mixture in bowl until thoroughly combined. 
3. Heat vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering.  Add chicken  and cook, stirring occasionally, until browned and cooked through, about 10 minutes.
4. Stir in garlic, ginger, and remaining soy sauce mixture. Bring to boil and cook until sauce is syrupy and rubber spatula dragged through it leaves wide trail before filling back in, 6-8 minutes.  Off heat, stir in vinegar.
5. Serve with rice.

24 Hour Omelet

 This is an easy make ahead egg bake.  Sometimes I want a meatless egg bake and this one fits the bill. 

24 Hour Omelet

Ingredients:

• 3 T. unsalted butter, softened, plus extra for the baking dish
• 10 slices high quality white sandwich bread
• 12 oz. cheddar cheese, shredded (about 3 cups)
• 8 large eggs
• 3 cups whole milk
• 1 small onion, grated on the large holes of a box grater
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1 tsp. dry mustard
• 1/2 tsp. hot sauce

Directions:

1. Butter the bottom and sides of a 13 by 9 inch baking dish.
2. Spread butter evenly over 1 side of each bread slice. Cut the bread into 1 inch pieces. Scatter half o the bread evenly in the prepared dish and sprinkle with half of the cheddar.  Repeat with the remaining bread and cheese.
3. Whisk the eggs in a large bowl until combined, then whisk in the milk, onion, salt, pepper, mustard, and hot sauce.  Pour the egg mixture evenly over the bread and press lightly on the bread to submerge.
4. Wrap the dish tightly with plastic wrap and refrigerate for at least 8 hours or up to 24 hours.
5. To bake, adjust an oven rack to the middle position and heat the oven to 350 degrees.  Unwrap the casserole and bake until puffed and golden brown, about 1 hour.  
6. Serve immediately.