Black Bottom Cupcakes

For those chocolate lovers out there.  Chocolate cupcakes with a tasty cream cheese and chocolate chip filling.

Be sure to use cupcake papers when cooking as these babies will definitely stick to the pan no matter WHAT you do.

Black Bottom Cupcakes

Filling:

• 8 oz cream cheese at room temperature
• 1 whole egg
• 1/3 cup sugar
• 6 oz chocolate chips

Batter:

• 1 1/2 cups flour
• 1 cup sugar
• 1/4 cup cocoa
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup water
• 5 tbsp salad oil
• 1 tbsp cider vinegar
• 1 tsp vanilla

1/2 cup chopped walnuts

Pre heat oven to 350.  Line 18 muffin tins with papers.

Beat the cream cheese, egg and sugar together until smooth.  Stir in the chocolate chips and set aside.  If you don't like the extra chocolate overload, you can leave out the chips. 

Make batter.  In a medium bowl mix together the flour, sugar, cocoa, baking soda, salt.  In a smaller
bowl or measuring cup mix the water, oil, vinegar and vanilla.   Mix the wet ingredients into the dry ingredients.

Fill the paper cups 1/2 way with the batter.  Top each one with a heaping 1 tbps filling.  Sprinkle with chopped walnuts.

Bake for 25 minutes.   Let cool before eating as they will be very gooey in the middle with melted chocolate.

Super easy recipe.  I've made these from this recipe for over 40 years and have no idea where I got it fro originally.

Apple Upside Down Cake and The Perfect Moment

The other day I had a perfect moment in an already pretty good day. 
You know.... one of those moments when you realize that everything is GOOD. Despite what you hear, it can be good. Things are fine, peaceful, calm and happy. When you are suddenly thankful for the moment. For the small things that make life worthwhile. When everything somehow comes together to create that moment of perfection.

I was making this cake.  The rest of the perfect day post is at my other blog Dust Bunnies of the Mind.

Here is the recipe.  It turned out fabulous!!!   My husband is already requesting a repeat performance.

Apple Upside Down Cake

• 8 tbsp butter softened (really soft)
• 1 1/4 cups sugar
• 4 large Golden Delicious apples
• 3/4 cup flour
• 1/2 tsp salt
• 2 tsp baking powder
• 1/3 cup cornmeal (Martha White is the best brand!)
• 1/2 cup boiling water
• 1 tsp vanilla extract
• 2 eggs
• 1/3 cup milk
• 9 inch cake pan or spring form pan
• parchment paper or waxed paper

Grease the sides of the cake pan.   Cut a 10 inch circle from the paper.  This will allow the paper to go up the sides of the pan and cling.  Fit the paper into the pan and butter or grease the paper.

Peel and core the apples and cut into thick wedges (about 1/2 inch in width).

Combine the flour, salt and baking powder in a small bowl.   Put the cornmeal in a larger bowl, that you will be mixing the batter in.

Beat the eggs and vanilla together in another small bowl and set the 1/3 cup of milk on the counter to get a bit war.

I know!!! Lots of bowls and stuff to clean up later.  BUT. I  find that having everything pre measured and ready to go saves time and makes easier to do a new recipe.  I don't have to keep referring back to the instructions as often or make a mistake in measuring.  In addition having all the ingredients (eggs and milk) at room temperature when baking seems to make the cake or bread rise better.

Melt 2 tbsp of the butter in a frying pan on medium heat.  Add 1/2 cup of sugar and stir for a few minutes. (Don't let it become caramel!!! Otherwise you will end up with candy when you put in the cooler apples. I found this out the hard way. ) Add the apples and toss in the butter sugar mixture and cover. Let cook on low heat for 5 mintues or so, stirring occasionally.  Remove the lid and gently stir and cook the apples for 5 to 8 minutes more letting the sugar syrup begin to thicken.   Cool slightly and place the apples and syrup in the lined cake pan, arranging them neatly.

Pre heat the oven to 350

Pour the boiling water over the cornmeal and quickly stir and add the butter while the mixture is still hot.  Beat until well blended.  Add the eggs and beat again.  Stir in the flour alternating with the milk and beat well after each addition to make a smooth batter.

Pour over the apples .   Bake for 40 minutes or until a tester in the middle of the cake is clean.   Cool on a rack for 5 minutes.  Run a knife around the edge of the cake. I invert onto a plate and carefully remove the parchment.

NOTES: 

Because I used apples from our own orchard, they were small.  Instead of taking time to try to quarter the peeled apples, I just stand them on end and slice them vertically near the core ending up with 4 pieces and a square core left over.  SO much easier.

The first attempt at the caramel turned into chunks of apple flavored candy and didn't coat the apples as the original recipe suggested.  Ah well.   The candy tastes pretty good and I made apple sauce with those apples.

I like a spring form pan instead of a cake pan.

It may take longer than 40 minutes in your oven depending on how your temperature is calibrated.  I know my stove and set the temperature to 375 for 45 minutes.  Just keep testing  :-)

MARTHA WHITE yellow cornmeal is the best for baking.  It is finely ground and makes the most fluffy.....not gritty.....cakes and corn bread.   I buy several bags at a time and keep them in the freezer.   A must for cornmeal, or polenta to keep the bugs at bay.      I also keep my flour, nuts, semolina and oatmeal in sealed packages in the freezer for the very same reason.

Red Lobster Cheddar Bay Biscuits.....Revealed. Nailed it!!!!

Red Lobster Cheddar Bay biscuits are heavenly.   People have been looking for the recipe for a long time and as the Red Lobster web site says......the recipe is a secret.

Sure....they tantalize with some tips  "we will share a couple of well-kept secrets for making our much-loved biscuit: do not over knead the dough and make sure you use baking soda as one of the ingredients."  

There are a lot of recipes out there that try to emulate the product.  Most use Bisquick or some version of that type of biscuit.  But.....they are wrong.

Reverse engineering the product, I realized that one of the main ingredients was missing from all of these recipes and that Red Lobster has been lying to us for years.  I don't blame them.....the biscuits are to die for.   What is the missing ingredient?   YEAST.  The texture of the rolls shows that they are clearly yeast raised, yet they do have the properties of baking soda and baking powder raised rolls.  

What type of rolls have these characteristics......Angel Biscuits....So I went back to one of my old cookbooks and brought out a recipe and tweaked.  Messing around in the kitchen, doing what I like to do.....cook.  I have nailed it.  

Here is now revealed the super secret recipe for Cheddar Bay Biscuits from Dust Bunny Queen

 ENJOY

Cheddar Bay Biscuits

1 package of yeast or about 2 1/4 tsp

1/2 cup warm water   

4 1/2 cups of flour (I use unbleached all purpose)

1/4 cup sugar

1 tsp baking powder

1 tsp baking soda

1 tsp table salt

1/2 cup shortening

2 cups buttermilk (bring to room temperature)

1/2 cup coarsely grated sharp cheddar cheese

1/4 to 1/3 cup melted butter

garlic powder

parsley flakes

kosher salt.

Mix the yeast into the warm water in a small bowl or glass measuring cup and set aside in a medium warm place while preparing the rest of the recipe.   I use yeast from a jar that I keep in the fridge and not packets, so I am guessing that the 2 1/4 tsp is the amount of a package.

Spoon the flour into a measuring cup.  Don't just dip or scoop it out because then you will have compacted flour.  You want it to be light and fluffy.  In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and mix with a whisk to combine.

Cut in the shortening until the mixture is crumbly. I just use my fingers to combine and lightly rub the mixture together between my palms.   Toss in the cheddar cheese and mix into the dry flour mixture with a spoon.  You might want more cheese, but be careful.  Too much cheese will make the biscuits heavy in texture.

Stir in the buttermilk and yeast water mixture with a wooden spoon until mixed. The buttermilk is better warm or room temperature than cold from the fridge.  You don't want to kill the yeast. Don't beat or over-mix otherwise it will be tough.  This must be what they mean by don't over knead.  Cover with plastic wrap and refrigerate for at least one hour.

Melt the butter and mix with about 1/4 tsp garlic powder or garlic granules and some parsley flakes and set aside.

Pre heat oven to 450.  Grease a cookie sheet or use cooking spray.  Drop by 1/3 cup measures onto the greased pan.  I just eyeballed it, so I'm guessing that it is about 1/3 cup.  I imagine that the cooks at Red Lobster use something like an ice cream scoop so that the biscuits are all the same size.

Brush the tops of the biscuits with the melted butter and lightly sprinkle with kosher salt if you like. ....or not if you don't want the extra salt.   Bake for 12 minutes or until nicely golden on top.  Brush with more butter while still warm if desired......I do!

Notes:

You may need to experiment with the amount of flour since brands of flour differ in the amount of moisture that they have and you may end up with different textures of dough depending on the brand you are using and the time of year you are cooking.   No problems......just eat the mistakes and try again.

Next time I cook this I might use butter instead of shortening or even try lard.

Also I may use fresh garlic sauteed in the butter instead of dried garlic.

Fresh chives may be nice instead of dried parsley flakes.

My husband gets so irritated with me when I insist on tweaking the recipes.  I say...
Hey, if I wasn't tweaking the recipes you would have THIS ONE!!....Have another biscuit."

Forest Gump of Plums

I am the Forest Gump of plums.

This year all of our plum trees have gone into overdrive producing.  So many plums.  So many types.  I feel like Forest Gump


Wild plums, Italian plums, Santa Rosa plums.

Plum jam, plum jelly, plum pulp frozen to make more plum jam and jelly, plum bread, plum cookies, plum crisp, plum tortes, plum pies, plum sauce, dried plums, frozen plums, canned plums, fresh plums.  

FREE plums.  Please take some of these plums.  Begging people to come an pick them before our deck is totally spotted with rotten plums dropping off of the tree.

I can't stand to see the fruit go to waste so I spend my time preserving, cooking, freezing and drying.

Here is a recipe that freezes well.  The bread is better after sitting and 'aging' for several days, otherwise, it is cakelike, crumbly and doesn't cut well.  The Italian plums are a pleasing blend of sweet and tart that doesn't make the bread gooey.

Italian Prune Nut Bread

Yield: 2 loaves

1 cup butter at room temperature
2 cups sugar
1 tsp vanilla
4  large  eggs
3 cups all purpose flour
1 tsp salt
1 tsp  cream of tartar
1/2 tsp baking soda
3/4 cup sour cream
2 tsp lemon peel, finely grated
3 to 4  cups Italian prune plums - diced 1" pieces
1 cup chopped pecans


1. Pre heat oven to 350.  Grease and flour two loaf pans

2. Cream the butter sugar and vanilla until fluffy.  Add the eggs one at a time and beat well after each addition

3. Sift together the flour, salt, cream of tartar and baking soda.  If you don't have cream of tartar use baking powder ( 2 tsp)

4. Blend together the sour cream and lemon peel.  Add the the creamed butter mixture alternately with the dry ingredients.

5. Stir until well blending then fold in the plums and nuts.

6. Pour into the two baking loaf pans and bake at 350 for 55 minutes or until a tester comes out clean.

When Life Gives You Lemons

The possibilities are endless.

A few days before Christmas, the Dumbplumber and I were driving around the 'big city' that is closest to us in the Sacramento Valley below our home in our Mountainous Valley Paradise. We were there to do our last minute shopping. Because of the difference in elevation (3400 ft where we are and about 400 ft in the valley) it always feels like we have migrated into another climate, spring like instead of snow and ice....even in December.

On the AM radio, there is a Swap and Sell channel. Very cool. People can call in and describe items they want to buy, items they want to sell, stuff they are giving away for free. One guy was giving away a piano because he was moving. Suddenly, my ears prick up. A quavery little old lady voice says she has fresh lemons from her tree at 50 cents a dozen. 50 CENTS A DOZEN. Just come by her place and take some, put money in the tip jar.

"Did you hear THAT!!" I say. "Do you know where Shady Lane is? OMG we have to get some lemons!!"

"Why can't you buy lemons in the store?" replies The Dumbplumber grumpily, because he is on a man's Christmas shopping mission. Get the stuff and get the hell out of town.

"Yes. BUT...at 50 cents EACH. Not 50 cents a dozen." Says I.

Soooooo....we go get lemons. I was now on a mission too. And surprise surprise, they are Meyer Lemons. You would think that I had found gold nuggets.

So....when life gives you lemons and not just any old lemons.....COOK....make

Buttery Lemon Squares, Lemon Curd, Lemon Creme Brulee Tart, Candied Lemon Zests.

BUTTERY LEMON SQUARES

• 1 cup butter
• 1/2 cup powdered sugar
• 2 1/3 cups flour
• 1/8 tsp salt
• 4 eggs
• 2 cups sugar
• 1 tsp grated lemon zest
• 6 tbsp fresh lemon juice
• 1 tsp baking powder

Make Crust: Cream butter and powdered sugar. Add in 2 cups of flour (reserve the other 1/3 xup) and beat until blended. A food processor works well for this. Pulse on and off to process. Spread and pat firmly into a greased 9 x 13 metal pan. Bake at 350 for 20 minutes until starting to brown at the edges. You are basically making a shortbread crust.

Filling: Meanwhile beat eggs until light. Gradually add the sugar. Beat until thick. Add zest, juice, remaining 1/3 cup flour and baking powder and blend. Pour over baked crust. Cook at 350 for 20 minutes until golden on top.

Sprinkle with powdered sugar and let cool completely before cutting into squares.

Should equal about 20 squares.

Snow Day: Time to Bake Yeast Raised Corn Bread

I love snow days!! They present the excuse to do things in the house, to cocoon, to relax and in the spirit of this recipe blog.....to bake something.

Having been a recipe junkie for years, I have clipped and hoarded recipes. Consequently there is a huge pile of recipies that have have put into the "it might be good, I think I'll try it someday" category. There is a great software program Living Cookbook, that I use to organize and sort recipies and to turn them from scraps of paper into electronic files. This helps to to keep my office from looking like something on the Hoarders television show. If I didn't keep myself organized, my husband says they will someday find my withered body covered in old cook book magazines,craft magazines and clippings....along with a collection of art deco pottery, fiestaware and kitchen wares.

So.....snow day. Time to test out a new recipe on my ever lovin' patient hubby. Who knows how it will turn out, but you won't know until you try. If it is good, the recipe moves from the "it might be good" file into the "my favories" category.

We are using the last of the Thanksgiving ham, bones and meat that was frozen to make bean soup which is usually accompanied by cornbread. Today, something different.

Yeast Raised Corn Bread

• 2 cups warm water
• 1 tbsp sugar
• 1 pkg yeast
• 4 1/4 cups all purpose flour
• 1 cup cornmeal
• 1 tbsp salt
• 1 cup forzen corn kernels thawed

1. Mix 2 cups warm water, sugar and yeast in large bowl of heavy duty electric mixer fitted with paddle attachment. Let stand until foamy, about 10 minutes

2. Add 2 1/2 cups of flour to yeast mixture an beat on low speed until well blended, about 5 minutes. Cover bowl with plastic and clean kitchen towel. Let rise in warm area until doubled in volume. Mixture will be very spongy. About 45 minutes

3. Stir down yeast and flour mixture. Stir in 1 1/4 cups flour and 1 cup cornmeal and salt. Turn dough out onto generously floured surface and knead until dough is smooth and elastic, adding more flour if dough is sticky about 5 minutes. Knead in corn. Lightly oil large bowl. Add dough to bowl and turn to coat in the oil. Cover and let rise until doubled, about 1 hour.

4. Punch down dough. Turn onto floured surface and knead briefly until smooth. Divide dough in half. Roll each piece between palms and work surface into 10 to 11 inch long by 2 1/2 inch wide log.

5. Sprinkle large baking sheet with some cornmeal. Transfer loaves to baking sheet. Using small sharp knife, cut 4 diagonal slashes about 1/2 inch apart. Cover and let rise until almost doubled about 45 minutes.

6. Preheat oven to 350. Bake until crust is very crisp and loaves sound hollow when tapped on bottom. About 50 minutes. Cool on racks.

Source: Bon Appetite February 1997

See....told you I was hoarding recipies. 13 year old recipe and today is the first time I'm trying it!! About time, doncha think?

If this works out, I might try to put some cheese in the mix. Romano or Parmesan sounds good.

Chunky Apple Cake

Its fall and the crops from the raised bed garden are long gone. We picked the last of the tomatoes and peppers a month ago. Yellow tomatoes, Romas, Beefsteak and sweet Italian.

Now, it is apple time. We picked the apples from our 5 trees. At least 50 pounds, mostly Red Delicious and Yellow Delicious, stored in open ice chests in the pump house for preservation over winter.

When we bought this property 8 years ago, most of the trees were already mature and needed pruning and now really have begun producing. Depending on what kind of spring: whether we get an early frost that kills the blossoms before they set or if we have a lingeringly warm spring where the bees and the blossoms make sweet harmony, we will have some apples or lots of apples. We had the latter spring this season.

Once again, we didn't spray the trees. It wasn't for any greenie organic reasons that did we not spray. As Steve Martin says...."I forgot". Ah well. Give me spots on my apples and leave me the birds and the bees. As a result we have 50 pounds of apples that taste great......look bad. What to do? What to do?

I know!!! Make Chunky Apple Cake. You're going to peel and chop the apples anyway....so who is to know that you also cut off a few brown or icky spots. It isn't like you need neat perfect slices like you would for an open face tort. Chop
away!

This is a wonderful, EASY, dense and flavorful cake. You just can't miss. Served warm with some whipped cream or dusted with powdered sugar and served at room temperature.

Chunky Apple Cake

• 6 large apples
• 1 tbsp cinnamon
• 5 tbsp sugar
• 2 3/4 cups flour
• 1 tbsp baking powder
• 1 tsp cinnamon
• 1 tsp salt
• 1 cup vegetable oil
• 2 cups sugar
• 1/4 cup orange juice
• 2 1/2 tsp vanilla
• 4 eggs
• 1 cup chopped walnuts

Preheat the oven to 350 degrees. Grease and flour a tube pan. Peel and core and chop the apples into chunks a little less than one inch. Toss the apple with the 5 tbsp sugar and 2 tbsp cinnamon and set aside.

Whisk together the flour, baking powder, 1 tsp cinnamon and salt in a large mixing bowl. (I use the bowl of my Kitchen Aid mixer so I can add the next step)

In a separate bowl mix the sugar, oil, juice and vanilla. It will look totally disgusting. Don't worry about it. Mix the wet ingredients into the dry ones. Then add the eggs one at a time. Scrape down the side of the bowl. Don't lick the spatula.....OK....go ahead lick the spatula.

Pour half of the batter into the tube pan. Top with half of the apples and some of the nuts. Cover with the rest of batter and top with the rest of the apples and nuts.

Bake for about 1 1/2 hours or until wooden skewer comes out clean.

I have to give away half of this cake or else eat it ourselves. Believe me, my hubby and I do NOT need to eat an entire cake.

This month we took generous slices to some of our older friends and our clients, most of whom are in their 80's and one is a Pearl Harbor survivor and who don't cook so much for themselves anymore. It is like stepping back into a gentler and kinder age. We have a cocktail...or two.... and as was usual in the cocktail era of the 40's and 50's our friends insist on making a production. Frosty cocktail glasses from the freezer, a full bar, hors d'ourves, salted nuts, napkins, coasters the works. We sip and gossip about locals, about politics, their children, my children, movies and anything else. We listen to stories from their past, and I marvel at what fine good people we will lose as a Country when this generation is gone. Sometimes it makes me very sad......have another piece of cake ......please.

Lazy Day Oatmeal Cake

I've had this recipe for at least 30 years and have no idea where it came from but I can tell you it is easy easy to make. Always turns out great and is a bit hit at pot lucks.

Lazy Day Oatmeal Cake

1 cup rolled oats (NOT quick cooking oats)
1 1/4 cups water
1/2 cup butter
1 cup brown sugar
1 cup sugar
2 whole eggs
1 1/2 cups flour
1/2 tsp salt
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp nutmeg
1 tsp baking soda

TOPPING:
6 Tbs butter
2 Tbs milk
3/4 cup brown sugar
1 cup shredded coconut meat
1 cup chopped walnuts

Bring water to a boil and add oats. Let stand for 20 minutes. Meanwhile cream eggs, butter and sugar. Sift together the dry ingredients and add to the creamed mixtures. Stir in the oats. Bake in a greased sheet cake pan at 350 for 35 minutes. Let the cake cool just a bit before putting on the topping.

Topping: Mix the 6 tbsp butter and 2 tbsp milk in a sauce pan. Heat until warm. Add the brown sugar and heat until boiling, stirring constantly. Add the chopped nuts and coconut. Spread on the still warm cake.

No Knead Yeast Rolls

I've loved baking ever since I was a small child and used to make cookies and yeast bread for my family. Here I am in our 1950's kitchen checking on the latest experiment I was already infliciting on people. ...bread, I think, in this photo.

The following recipe is one that I've had for years, probably since the 70', so I have no clue where it came from. It has been a holiday staple because it is so easy to make. As it says, no kneading, simply shaping the dough into balls and plopping into prepared pans. We have enough to do on Thanksgiving, so let's take it easy with the rolls.

No Knead Yeast Rolls

1 package yeast
1/4 cup warm water
1/4 cup shortening
1 1/4 tsp salt
2 Tbs sugar
1 cup boiling water
1 large egg, beaten
4 1/2 cups flour, sifted

Sprinkle yeast over the 1/4 cup water and set aside in a warm place. Combine shortening, salt and sugar in boiling water. Stir and cool to 105 to 115 degrees. See Notes Add shortening mixture to the yeast then beat in the egg.

Mix in the flour about 1 cup at a time to make a soft dough. Place in a warm place in a greased bowl and let rise 1 to 1 1/2 hours. Punch down and let rest 10 minutes. Divide dough in half. Divide each half into 12 equal portions. Shape gently into rounds (like golf ball sized) and place into 2 cake pans. 12 rolls in each pan. Let rise again for 1 to 1 1/2 hours. Bake at 425 for 20 minutes

Makes 24 rolls.

NOTES: Be sure the mixture is cooled to at least that temperature or you will kill the yeast and have dough balls instead of fluffy rolls. Believe me, I've learned this from experience and by being impatient. If you don't have an instant read thermometer, test it like you would a baby formula. Opps!! I guess I just dated myself since people probably don't boil their baby's formula anymore. LOL

In the olden days, I would use a big wooden spoon and beat the dough until my arms were sore. Probably good excercise, but now, I just use my trusty Kitchen Aid mixer. My husband bought one for me for Christmas several years ago and I couldn't live without it. Love love love it. Everyone who is a serious cook should have one. I use it with the paddle attachement to mix the dough which basically is the substitute for the actual kneading process.

Pot Luck Worry? Ricotta Pineapple Pie. No Problem

It's a pot luck for the holiday and YOU have been asked to bring a dessert. Panic!!!

Don't like to bake? Can't make pie crust. Don't have much time? No problem. Here is a dessert that is a snap to make and is impressive. No need to tell everyone how easy it is......just bask in the praise that will be heaped upon you.

After watching the Soprano's on television for a while and watching them shovel food into their faces after they had committed some horrible crime or two.... I discovered that there was an actual cookbook The Soprano's Family Cookbook. Carmella Soprano's solution to everything was food: either some nice manicotti or a ricotta pie.


Ricotta Pineapple Pie

1 tbsp butter softened
1/4 cup graham cracker crumbs
1/2 cup sugar
2 tbsp cornstarch
15 oz ricotta cheese
2 large eggs
1/2 cup heavy whipping cream
1 tsp lemon zest
1 tsp vanilla

20 oz crushed pineapple
1/4 cup sugar
1 tbsp cornstarch
2 tsp lemon juice

Preheat oven to 350. Spread the butter on the bottom and sides of a 9 inch pie pan or springform pan. Add the crumbs, turning the pan to coat the bottom and sides. (note: I usually use 1 to 2 tbsp butter. Spread it thick and pat in lightly the graham craker crumbs)

In a large bowl stir together the sugar and cornstarch. Ad the ricotta, eggs, cream, lemon zest and vanilla and beat until smooth.

Bake for 50 minutes, or until the pie is set around the edges but the center is stll slightly soft. Cool on a wire rack to room temperture.

TOPPING: Drain the pineapple, reserving 1/2 cup of the juice. In a medium saucepan, stor together the sugar and cornsatrch. Stir in the 1/2 cup of pineaple juice and lemon juice. Cook, stiring constantly, until thickened... about 1 min. Add the pineapple. Remove from the heat and let cool until just warm. Spread the topping over the pie. Cover and chill for at least one hour before serving.

TIPS: Use whole milk ricottoa cheese that has been aged a bit in the refrigerator. I let it age until after the experation date, which is usually just a suggestion anyway. The skim type of cheese will make a pie with a grainy texture. If you have a diabetic in the family, you can use Splenda in place of sugar in this recipe and it won't have any affect on the pie.

The texture of this pie is even better if refrigerated overnight, without the topping if you can. I found that the ripened pie is smoother and the topping tends to 'weep' a bit if you refrigerate for too long.

A few thinly sliced strawberries strategically placed on the pie as decoration makes a lovely presentation.

Gingered Pear Pie

On my other blog I wrote about these unique and delicious Asian Apple Pears that we have an abundance of this year. We have had them sliced and added to salads tossed with a balsamic vinegarette dressing. On a cheese and cracker plate. They are especially good with brie cheese. Pies, like the one I made last night. And now that they are getting a bit past their prime, tommow will be chopped up and made into Walnut, Pear Muffins and frozen for breakfast treats.

This recipe is from an old Bon-Appetite magazine, November 1991. I know......who keeps these magazines around for 17 years? A recipke junkie, that's who! I am, however, in the middle of a huge project to divest myself of this clutter and still keep the recipies. Using the Living Cookbook program which I highly recommend, I am systematically going through the magazines and copying the recipes that appeal to me and don't seem to be duplicates. Scanning some of the photos and then .....sadly waving goodbye to my old friend the magazine is gone.


Gingered Pear Pie

One recipe of lard pie pastry (see previous apple pie recipe)

3/4 cup golden raisins

1/4 cup minced crystallized ginger

3 pounds pears, peeled and thinly sliced

1/2 cup sugar

3 tbsp melted butter

2 tbsp quick cooking tapioca

1 tbsp lemon juice

1 1/4 tsp cinnamon

1/4 tsp nutmeg

Egg Wash (one egg mixed with a tbsp of water or milk)

Make the pie crust according to the directions in the previous recipe. Wrap in plastic and refrigerate while preparing the filling.

Place raisins and ginger in a small saucepan and just barely cover with water. Simmer for about 5 minutes on a very low setting. Set aside and let raisins plump while preparing the filling and crust. The raisins can be done several days ahead. Just cover and refrigerate until ready to use.
Pre heat the oven to 400 degrees.

Peel and slice the pears. I put them in a water bath that has had a bit of lemon juice added to it to keep them from turning brown. When al l pears have been sliced, drain and toss the pears with the remaining ingredients. Set aside while rolling out the crusts.

Mound the fruit in the bottom crust leaving an overhang of about 1/2 inch. I have a handy pair of kitchen scissors that I use. Roll out the top crust and place on the pie and trim to equal the bottom crust for overhang. Roll the two crusts under and flute. Save the scraps and cut out some decorative shapes. Brush the crust with the egg wash and place the decorations. Brush again with egg wash and cut a few slits for steam vents.

Place on a baking sheet, to keep spills from occuring, and bake at 400 for 1 hour or until golden brown. If the edges begin to get too brown, protect them with a strip of foil.

Caramel Apple Pie

Apple pie time!!!. The days are getting short and cooler and baking is in the air.

Here is an unusual apple pie with a caramel sauce poured over the lattice crust. I use lard in my pie crusts to give the most tender and flaky crust.

Pie Crust
2 1/2 cups flour
1/2 tsp salt
3/4 cup lard (Yes I said lard!!)
6 tbs cold water or more if needed

In food processor or with knives cut in the flour, lard and salt until resembles coarse meal
Remove to a bowl and toss lightly with a fork while sprinkling in the water. Toss until it forms a ball that can be held together when pressed lightly. Wrap in plastic and refrigerate 30 minutes.

1/2 cup unsalted butter
3 Tbs all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1/4 cup water

8 Granny Smith apples - peeled, cored and sliced thinly

Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes, stirring occasionally. Be sure the sauce is thick.

Meanwhile, cut the pie dough in two and roll out a crust with one half. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. The lattice work crust is non negotiable. You must be able to pour the caramel over and through the crust.Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. Take a pastry brush and spread the caramel over all the pie crust. The crust will become crispy and shiny when cooked.

Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.

Let the pie cool before cutting or else the caramel will come running out.

Adventures in Sourdough

I love sourdough bread and going through my vintage recipe clippings, in the hopes that I could pare them down and put them on my computer cookbook program, I rediscovered some sourdough recipes from 1977. OK......I know..... too anal to hold on to clippings for over 30 years. However, as I recall, these were really good and turned out great most of the time. Of course....actually reading the recipe thoroughly is sort of important (more on that later)

Here is the starter

SOURDOUGH STARTER

• 2 cups all purpose flour
• 1 tsp salt
• 3 tbsp sugar
• 1 envelope dry yeast
• 2 cups warm water

Combine flour, salt, sugar and yeast in a larger mixing bowl. Gradually stir in very warm water until mixture resembles a smooth paste. Cover with a clean towel or several layers of cheese cloth and let stand in a warm place (85 degrees) stirring several times a day. If temperature is lower than 85 or you prefer a more pronounced sour flavor, let the mixture stand 3 to 5 days. If mixture is allowed to sour longer than 3 days and it does not seem bubbly, stir in 2 tbsp of four and 2 tbsp lukewarm water. At the end of the bubbling and souring period, pour into a large jar or plastic container, partially covered to allow gasses to escape and store in refrigerator.

To prepare basic starter for sourdough recipes: Measure 1 cup of the mixture into large bowl (return jar with remainder to refrigerator) Stir in 1 cup warm water and 1 cup flour with wooden spoon until fairly smooth. Cover bowl with a clean towel and set for 5 to 6 hours or overnight. This is the Basic Sourdough Starter you will use in the recipes that follow. Return any unused starter (at least 1/2 cup) to the starter stored in the refrigerator.

If you are not baking every week and the starter is not replenished this way, every week, add 1/2 cup warm water and 1/2 cup flour to container of sour dough. Stir with wooden spoon until mixed. Leave out covered with a clean towel or plastic wrap overnight. Next day return to refrigerator until needed

The key to the sourdough recipes that I have been using is give yourself plenty of time. This is a weekend project for me. Once you have the initial starter done, it takes overnight or at least 5 hours to 're-proof' the starter that you will be using in the following recipe. This is a step I skipped in my first recreation .... READ first. As a result my loaves were flat and somewhat tasteless.

SOURDOUGH BREAD SAN FRANCISCO STYLE

• 1 envelope dry yeast
• 1 1/2 cups warm water
• 1 cup basic sourdough starter (the re-proofed starter from paragraph 2!)
• 2 tsp salt
• 2 tsp sugar
• 5 cups flour
• 1 tsp baking soda

Sprinkle yeast over warm water in large bowl. Stir until yeast is dissolved, add basic sourdough starter, sugar salt, and 3 cups of the flour. Beat vigorously with a wooden spoon 2 to 3 minutes. Cover bowl with a towel. Let rise in a warm place away from drafts 1 1/2 to 2 hours or until doubled in volume

Stir down down. Mix baking soda with 1 cup of remaining flour; Stir into dough. Gradually beat in remaining flour to make a soft dough. Turn out onto lightly flour surface. Knead until smooth and elastic 5 to 10 minutes using only enough additional flour to keep from sticking.

Shape into 2 long loaves or one large round loaf. Place on lightly greased cookie sheet. Cover with a cloth. Let rise in a warm place 1 to 1/12 hours or until doubled in volume. Brush loves with water. Make diagonal slashes across top with a thin bladed sharp knife or a razor blade.

Bake in a hot oven 400 for 45 minute or until crust is brown and loaves sound hollow when tapped. Remove from cookie sheet or pan. Cool on racks.

Here is a wonderful website for basic baking and loaf shaping for anyone who hasn't much experience in baking.

Ham and Spinach Picnic Pie

This is a super recipe to use leftover ham. Once again, I have no idea where this came from but I have made it for ove 25 years. It is a hit for picnics and camping because the pie is in fact best served at room temperature. Pretty to look at with its flakey golden crust and delicious to eat.

HAM AND SPINACH PIE

• 2 packages frozen chopped spinach
• 1 1/2 cups chopped ham
• 1 whole onion, chopped
• 1 1/2 cups cooked rice (Calrose not long grain)
• 1/2 cup swiss cheese, grated
• 1 tsp salt
• 1/8 tsp pepper
• 1 tsp basil
• 1/8 tsp nutmeg
• 3 whole eggs, beaten
• 2 Tbs butter
• Butter Pastry (see below)
• 1 whole egg, beaten with 1 tbsp water

Roll out and line 9 or 10 inch spring form pan with over 1/2 of the butter pastry. Save the scraps as you trim. Chill the remaining pastry, and the pastry lined pan while finishing the pie filling.

Squeeze the liquid from the thawed spinach. Saute briefly in a dry pan to remove most of liquid. Set aside. Saute the ham for a few minutes to render any fat. Set aside with the spinach. Melt the butter in a large skillet and saute the onion until tender. Add the spinach, ham, rice, cheese and spices. Stir and heat through if your rice is leftover cold rice, otherwise just toss together. Remove from heat and stir in the eggs.. Chill the pie mixture. You don't want to add a hot mixture to the cold pie crust as it will melt it and reduce the flaky texture.

Turn the pie filling into the prepared pan. Roll the remaining dough to make a top crust. Flute the edges and re-roll the scraps. Cut into decorative leaf shapes or flower shapes. Brush the crust with the beaten egg and water mixture to make a nice glaze. Attach the decorations and brush again. Cut a few steam vents.

Bake at 400 for 40 minutes. Serve warm or cold.

BUTTER PASTRY

• 2 cups flour
• 1/2 tsp salt
• 1/2 cup cold butter, cubed
• 2 Tbs shortening (yes you need to use shortening or lard)
• 1 whole egg
• 3 Tbs cold water

Combine flour and salt. Cut in shortening and butter. Make a well in the center. Beat together the egg and water. Add to the well and toss with a fork. Work with fingers until dough forms a ball. Knead on a floured surface 3 to 4 times. Refrigerate in plastic wrap until used.

Great pastry for tarts or savory pies.

Serve with a fresh fruit salad and green salad. Slightly sweet white wine.

Homemade Newtons (Fig or Apricot)

Fresh soft and wholesome cookies for adults and children. These take just a bit more time than a standard drop cookie but so worth it. You can use figs as the recipe indicates, but I prefer an apricot or even strawberry rhubarb filling.

Home Made Newtons

1/3 cup butter
1 cup packed brown sugar
2 eggs
1 tsp vanilla extract
1/4 cup wheat germ
1 cup all-purpose flour
1 1/4 cups whole wheat flour
1/4 tsp baking soda
2 tsp baking powder
1 tsp orange or lemon zest
1/8 tsp or less salt
Optional: finely chopped walnuts about 1/2 cup


Fig Filling

2 cups dried figs, finely chopped (or dried apricots)
1 1/3 cup water (or substitute some more lemon juice if you like a tarter filling)
3 Tbs lemon juice or orange juice
1/3 cup sugar

Cream the butter and brown sugar very well. Add the eggs and beat until light. Add the vanilla. Mix together the dry ingredients and add to the creamed mixture one third at a time and beat well. Briefly knead the dough. Wrap in plastic and refrigerate for a couple of hours,.

Meanwhile: make the filling. Combine the chopped dried fruit and rest of filling ingredients in a medium saucepan and bring to a boil while stirring. Reduce heat to a simmer and cook for about 10 to 15 minutes until thickened. Cool.

Roll out the dough into about a 14 inch square. Cut into three strips. Mound 1/3 of the filling down the center of each strip. Using an offset spatula flip the long sides over to slightly overlap. Press gently to seal and carefully transfer to a greased cookie sheet. Leave 3 inches space between the strips. Cut crossways into seven or so equal 1 inch pieces but do not separate.

Bake in preheated 375 degree oven for 13 to 15 minutes or until the cookies are puffy and firm to the touch. Everyone's oven cooks at a slightly different pace. You want the cookies done but not hard. Cool for about 15 minutes and then separate the pieces and place on a wire rack to completely cool.

I prefer the tarter "California Style" dried apricots that have been treated with sulphur to retain their bright orange colour, over the more readily available "Turkish Style". If you use the Turkish apricots you might want to reduce the sugar just a bit. A nice touch is to add a bit of Grand Marinier in the filling with either the figs or apricots.