Category: Desserts

SM – Sour Orange Marmalade

4 Jar – Overview

This recipe makes enough marmalade to last you for a couple of months.   If you want enough marmalade to last you through to next season, CLICK HERE for the amounts used to make a larger batch.

Marmalade is traditionally made with Seville oranges (also called sour oranges) which are FAR too sour to eat. They do, however, have a high amount of pectin in them. With the proper amount of sugar, this makes a great marmalade base to which other fruits can be added.  Prep your oranges the day before, so they can soak overnight.  Total hand-on time for this recipe is 3 – 4 hours, so make sure that you allow yourself enough time to cook safely.

PREPARATION

  • Wash one lemon and 3 Seville oranges thoroughly.
  • Peel the orange skin using a peeler.  Don’t peel too deeply, you do not want the white (pith) which tends to be bitter.  The orange peel will remain in the marmalade after cooking.
  • Cut apart, discarding any bad spots
  • Separate the innards and pith from the outermost orange peel.  Keep the innards and tie them into a cheesecloth bag.  This is where most of your pectin lives.

OVERNIGHT SOAK

  • Pulse pith, pips and guts in food processor
  • Place 2/3 C  pips, guts, seeds, membrane innards into 1+1/3 C  of water
  • Pulse peel in food processor – only briefly
  • Place 2/3 C peel into a second bowl containing 1+1/3 C of water

You should put the cut up and pulsed skin and innards into bowls covered with water overnight in the refrigerator.  This will soften them so that the pectin is more easily released.

FIRST BOIL (90 MINUTES)

  • Strain innards, pouring the soaking water into your stock pot
  • Put innards into a cheesecloth – a bouquet garni – and secure with a string, keeping the end available for easy removal.
  • Pour water and peel into your stock pot
  • Add 1/3 C orange juice into your stock pot
  • Bring up to boil, then reduce heat to simmer
  • Skim foam as necessary.  Stir with a WOODEN spoon.  Metal will react with the acids in the orange
  • Simmer for 90-120 minutes over low heat – this will release much of the pectin
    If the oranges have not been soaked for at least 8 hours, go ahead and simmer for 120 minutes.

The seeds contains the pectin, and will be discarded after about 90 minutes. The outer orange peel will become the meat of the marmalade. I prefer to dice half and mince half of the rind, so that you have a variety of sizes of orange rind in your marmalade.

Definition: bouquet garni – A bag (frequently in a cheesecloth) that is used for infusions, and removed later as the recipe progresses. CLICK HERE to read more.

NOTE: DO NOT ADD SUGAR YET.  If you add sugar too early, it will freeze the production of pectin, and your jam may not set properly, so don’t add it until after the 90 minute boil.

SECOND BOIL (HEAT TO 221º F – 105º C )

  • Remove pips and pith in the mesh bag at 208º. Use a tongs to squeeze the juices from the bag back into the pot. Discard the bag.
  • Increase heat and stir to dissolve. If sugar is added too soon, peel may become tough. Wait until temperature reads at least 210º
  • BRING HEAT UP TO 210º BEFORE ADDING SUGAR
  • 1 1/4 C  granulated sugar
  • 2 TBL  Karo Syrup
  • 1 TBL lemon juice
  • Add the Second Boil ingredients slowly, stirring continually
  • As soon as it starts boiling, stop stirring.  Stir very infrequently.
  • IMPORTANT NOTE:  Until most of the water boils away, the sugar may stay at 215º for about 10 minutes.  Once it hits 216º it will increase about one degree per three minutes.
  • Keep heating until the temperature reaches 221º This could take up to an hour. I’ve had success with 119º but only marginally.  Be patient and wait until it reaches full jell temperature.  A few minutes will make all the difference.  If possible, use a calibrated thermometer (or a scientific thermapen) to make sure your thermometer is not off by 2-3 degrees.
  • Meanwhile, sterilize canning jars. Details not included on this page.
  • When 221º is reached, remove the pot from the heat and let rest for 5-10 minutes.  Skim off any scum or foam.
  • Orange rind will rise to the top.  Stir the rind back into the mixture before canning.
  • Put into canning jars and cover with a lid put into hot water for at least 60 seconds.  When properly canned and cooled, this will last you for about a year.

NOTE:
Temperature will plateau at 215 for quite awhile – for as long as 15 minutes
After that, you will get 1º increase in temperature about every 3 minutes
Be patient.

MORE INFORMATION

Alternative Recipes

There are SWEET ORANGE marmalades which do not use as much sugar as this recipe. CLICK HERE for Alton Brown’s recipe for Sweet Orange Marmalade, or USE THIS LINK for Strawberry Marmalade.

A Word of Caution

A word about POT SIZE. The first time I made this I nearly boiled over. It was a constant battle between foam and the size of my pot. This will foam up about 400% of its size.  NO KIDDING.  Make sure you use a pot large enough, or you will end up with a huge dangerous mess.  This does not ALWAYS happen, but you can be prepared if it does.

I reuse my canning lids. If they fail to seal, I eat that jar first. Put an X on the failed lid so you don’t save it after the jar is empty. If they seal, they will generally not fail after cooling.  I prefer to use the small canning jars, because once exposed to light and air, the marmalade starts to lose its flavor.

The canned jars will last longer if you process them in a water bath for 10 minutes after putting into jars.

        1. Put marmalade into sterilized canning jars
        2. Soak lids about 60 seconds in boiling water
        3. Wipe rim clean and put lids on
        4. Tighten only finger tight
        5. Submerge in water (1″ over top) and process 10 minutes
        6. Cool (undisturbed) on the counter

What is shown in the photos are quantities to make two entire large batches of marmalade.

Optional Ingredients

Optional ingredients reserved for the very end:

Minced strawberries, blueberries, rhubarb, shredded carrot, or other contrast

Chemistry

If you do not use enough sugar, the liquid will be unable to reach 221º (as water only gets 212º) and it will NEVER set. Sugar can get up to 300º   If you try to decrease the calories, and use a marginal amount of sugar, you may heat it too long and you will get inverted sugar which has a longer shelf life, but is similar to high fructose corn syrup and is not as good for you as regular sugar.

Realistically, if you don’t have a thermometer, you can test the gel level but putting glass plates in the fridge, and then dripping jam onto the plate to see if it runs or just sits there.  CLICK HERE

  1. If desired, after the temperature has reached 221º you can mix in some contrast fruit such as minced strawberry – but something that is ready to eat just as it is. Don’t use anything that needs cooking or softening.
  2. Pour into canning jars. If you completely can the marmalade, it should last for up to a year. Otherwise, refrigerate it for up to six months. I personally just put them on my shelf for up to a year, but if you do this, proceed at your own risk.

If your marmalade does not set, it is still good for steamed marmalade pudding, marmalade tarts, marmalade ice cream and much more. CLICK HERE if your marmalade did not set properly.

Bottom right: Some of your oranges may be older and nubbly. You will need juice from many oranges, but the peel that you want to use is from about eight oranges that have fairly smooth skin.

Top right: To get the amount of pips and pith that you need for the larger sized recipe, you will have to juice a lot more than eight, but just throw the extras into the trash.

The ingredients freeze really well. Hot pack canning is another good option. If you freeze, be sure to leave an inch of headroom in your water bottles.

Another photo

This photo gives you a good close up of the smoother skinned oranges and the older nubbly ones. The juice from the older oranges is perfectly usable, but the skin will be a bit more bitter than the younger oranges, so get rid of them.

I prefer just a few larger dices of orange, but most of the skin that I use is minced in a food processor.

Another good way to do it is with a zester. It takes more oranges, but you can leave the white pith behind, which actually gives you a better end product.

Lemon Curd and Tarts – COLLECTION

Basic Lemon Curdkey-lime

Basic Tart Crust

Advanced Tart Crust

Lemon Lime Tart

Key Lime Tart

Apple Tart

Peach Tart

THIRD PARTY RECIPES – RecipeBox.XYZ

The information below this section is from a third party. It is part of Grandpa's Personal Recipe box. Feel free to browse, but know that this information is from someone else.

– Grandpa’s Recipe Box: CLICK HERE

Dutch Baby with Lemon Curd

– Third Party Recipe: CLICK HERE

Portuguese Custard Tart

– Third Party Recipe: CLICK HERE

Sugar Cream Pie

Ingredients for full pie crust

  • 1 DEEP DISH pie crust, at room temperature
    FILLING
  • 4 TBL cornstarch
  • 3/4 C white sugar
  • 4 TBL butter, melted
  • 2 1/4 C heavy cream
  • 1 TBL vanilla
    FOR TOPPING
  • 4 TBL butter, melted
  • 1/4 C sugar
  • 1 TBL ground cinnamon

Alternate for ramekin

  • Roll out puff pastry to line a ramekin – Bake at 325º for eight minutes
    FILLING
  • 1 TBL cornstarch
  • 3 TBL white sugar
  • 1 TBL butter, melted
  • 1 C heavy cream
  • 1 tsp vanilla
    FOR TOPPING
  • 1 TBL butter, melted
  • 3 tsp sugar
  • 1 tsp ground cinnamon

Step by Step

  1. Preheat oven to 325 degrees F.
  2. Place the pie crust onto a baking sheet. Or, if using a refrigerated crust, lightly grease a 9″ pie pan, put the crust in, and set the pan on a baking sheet.
  3. Bake for approximately 10-12 minutes or until partially baked.
  4. Set aside.
  5. In a small bowl, mix together the cornstarch and sugar until blended.
  6. In a medium saucepan, bring the cornstarch-sugar mixture, melted butter and heavy cream together over medium heat, stirring constantly. The mixture is done when it’s thick and creamy.
  7. Stir in the vanilla.
  8. Pour the mixture into the prepared pie crust and smooth out the top.
  9. Drizzle on the melted butter and evenly sprinkle on the cinnamon sugar.
  10. Bake for approx. 25 minutes, then turn on the broiler and broil for about 1 minute, watching carefully.
  11. Remove from oven and allow to come to room temperature before refrigerating for at least one hour to set.
  12. Store in fridge.
  13. Put under broiler for 2 minutes just before serving.

Boston Cream Pie

Ingredients for Vanilla Cream filling
Make this first, because it will have to cool for two hours after creation

  • 3 egg yolks
  • 6 TBL granulated sugar
  • 1 1/2 C whole milk
  • 3 TBL corn starch
  • 1 1/2 TBL butter
  • 1 tsp vanilla

Step by Step

  1. Cream together yolks and sugar
  2. Mix milk and corn starch
  3. Mix together milk and sugar mixtures
  4. Put all into a soup pan and add cold butter
  5. Bring up to a boil, then reduce heat and simmer for another 60-90 seconds
  6. Remove from heat and let rest for three minutes
  7. Pour through a mesh strainer to remove any lumps – Use a spatula to help
  8. Mix in vanilla and cover with plastic wrap – press wrap down onto surface of the pudding
  9. Let chill two hours

Ingredients for Cake
Make this next because it will have to cool for at least 30 minutes after creation

  • 3 large eggs
  • 1 C granulated sugar
  • 1 1/2 C AP flour
  • 1/2 tsp salt
  • 1 1/2 C baking powder
  • 6 TBL butter
  • 1/2 C whole milk
  • 1 tsp vanilla extract

Step by Step

  1. Cream together eggs and sugar
  2. In separate bowl, sift together flour, salt and baking powder
  3. Melt butter and whisk together with whole milk
  4. Mix milk mixture with egg mixture
  5. Add vanilla
  6. Fold in flour mixture and stir only to moisten MOST of the mixture – do not overmix
  7. Fill greased muffin cups half way with prepared mixture
  8. Bake at 350º for 10-12 minutes or until tops start to brown
  9. Remove from oven and set aside to cool for at least 30 minutes

Ingredients for Chocolate Ganache

  • 1/2 C heavy cream
  • 1 TBL cocoa
  • 3 TBL granulated sugar
  • 1 tsp salt
  • 4 oz semi sweet chocolate
  1. Bring heavy cream to a simmer – NOT a boil
  2. Mix cocoa with the sugar and salt
  3. Add cocoa mixture to cream
  4. Add chocolate to the cream
  5. Stir until smooth, then remove from heat

Assembly

  1. Cut cakes in half using a NON-SERRATED knife – creating a top and a bottom
  2. Spread vanilla cream on the bottom
  3. Put the top onto the cream
  4. Spread chocolate ganache onto the top
  5. Optionally put some sprinkles on the top for color
  6. Repeat for each one
  7. Best when refrigerated

 

Sweet Potato Pie

INGREDIENTS

  • 3 steamed medium sized sweet potatoes (cubed and steamed 20 minutes) 25-30 oz – Remove the flesh from the potatoes – do not use the skin for pie
  • 6 TBL softened butter or half lard, half butter
  • 1/2 C sweet condensed milk
  • 1 tsp vanilla
  • 3 egg yolks & 2 eggs – beaten
  • Seasoning
    • 1 tsp CinnaSugar
    • 1/2 tsp ground or grated ginger
    • 1/2 C granulated white sugar
    • 1/2 C brown sugar
    • scant allspice
    • salt
  • candied pecans or walnuts – lightly crushed (or into pie shell)
  • juice and zest from 1 orange or lemon

STEP BY STEP

  1. Mix everything in a food processor
  2. Pour into an uncooked 9″ pie shell (prepared or see below)
  3. Sprinkle crushed pecans or walnuts over top
  4. Drizzle with warm maple syrup
  5. Bake on bottom rack at 325º for 50 minutes
  6. Internal temp should be 160-180º :: ideally 170º
  7. Wait one hour to slice

Serve with whipped maple topping

  1. 1 C heavy whipping cream
  2. 1/4 C confectioner sugar
  3. 2 TBL maple syrup

Crust

  • 1 C AP flour
  • 1 tsp salt
  • 1/4 C chopped pecans
  • 1/2 C shortening
    • Cut  together till it is mostly pebbled
  • 1/4 C ice water
  • Cut together with knives or similar, don’t use your fingers – it’s important to keep the crust cold
  • Roll or press into a pan
  • Prick bottom with a fork, and prebake for 10 minutes @ 400º

Sabaione (or Sabayon)

Also called Zabaione or Zabaglione to the Italians, who claim they invented it.  I call it Lemon Curd.

Sabayon

  1. 1/2 C granulated sugar
  2. 3 egg yolks – cream together eggs and sugar in a double boiler
  3. Add 1/2 tsp vanilla or 1/2 vanilla bean – seeds removed – beans into sugar
  4. Add 2 TBL dry white wine plus 1/2 tsp vinegar.
  5. Continue to whisk until mixture starts to thicken.  (8-15 minutes)
  6. Take on and off as require to keep at a low temperature
    Watch out for eggs cooking against the sides of the bowl.
  7. This is your sabayon.  Set aside for later use.

Creme Fraiche Custard

  1. Make creme fraiche.
  2. Mix 1/2 C cold creme fraiche and 1/2 C cold heavy whipping cream.
  3. Beat in Kitchen Aid until it doubles or even triples in size.
  4. Fold together whipped creams and sabayon.
  5. Put into serving dishes and top with blueberries, peaches, plumbs or nectarines – in winter use pears or soaked dried frigs, apricots, strawberry, blueberry, grapes, prunes, etc

This must be made at the last minute, and served immediately, or it deflates and separates and becomes watery.

Serving idea:  Serve in same sized bowls, but each one a different shape.  Goodwill is a good source for this hodgepodge of serving dishes.

To create a Sabayon Topping

  1. Pick your liquid:  Can be practically anything based on what you are trying to accomplish.  White wine, chicken stock, grapefruit juice, coffee, ginger ale, etc.
  2. Measure your ingredients:  Generally the ratio is 1:1:1 egg yolk, sugar, liquid – figure one egg per person
  3. Mis-en-place:  which means have everything ready.  This will need to be constantly whisked, so you don’t have time to measure ingredients as you go.
  4. You will be whisking over a double boiler.  I always just make my own.  This is how.  You should NEVER let your water get to a full rolling boil.  Always just a simmer.
  5. Cream together egg yolk and sugar, when the color changes, drizzle in your liquid and start cooking over your double boiler.  Move the mixing bowl on and off the heat as needed.

Here are flavor combinations from Food52.com to try:

Savory:

  • egg yolk + champagne + lemon juice and zest + pinch cayenne
  • egg yolk + white wine + finely chopped rosemary
  • egg yolk + tequila + lime juice + pinch ancho chile powder
  • egg yolk + sake + yuzu + miso paste

Sweet:

  • egg yolk + rum + maple syrup + freshly grated nutmeg
  • egg yolk + whisky + orange zest + honey
  • egg yolk + sherry + sugar (fold in whipped egg whites at the end)
  • egg yolk + beer + sugar + black pepper

Sticky Bars

INGREDIENTS

First Batter

  • 1 C Brown sugar
  • 1 stick of butter
  • 2 eggs
  • 1/2 C toasted pecans
  • 1/2 tsp vanilla
    Sift together the below ingredients
  • 1 C flour
  • 1 tsp coarse salt – Maldon salt
  • 1 tsp Baking powder

Second Batter

  • 1 stick browned butter
  • 1 C brown sugar
  • 1 C flour
  • 1 egg
  • 1 tsp vanilla
  • 1 TBL coarse salt
  • 1/2 C toasted pecans

STEP BY STEP

  1. Heavily butter a glass baking casserole pan
  2. Mix 1/2 C pecans into your First Batter
  3. Add half of  your First Batter and spread till flattened
  4. Add spooned dollops of all remaining batter across top
  5. Add second batter in between the dollops
  6. Swirl to flatten and marbelize
  7. Top with your remaining pecans
  8. Bake 350º for 35 minutes
  9. While still hot from the oven, sprinkle with Maldon salt

 

Rustic Freeform Fruit Tart

Use this link to make your Pastry Dough, or just use puff pastry.

    • After you have your crust, toss your selected fruit with
  • 2 C fruit,
  • juice and zest from one lemon,
  • 1/4 C sugar and
  • 1/4 C fruit jam.
    • Mix 1/4 C panko crumbs with
  • 1/4 C sugar and
  • 1 TBL cinnamon

This will be used to keep your tart from getting soggy

  1. Roll your crust out on a floured surface
  2. Transfer to a parchment sheet
  3. Dust with 1/2 of your Panko mixture, leaving approx 2-inch border
  4. Layer your fruit, maintaining the border
  5. Top with the last of your Panko mixture
  6. Fold up the sides to create a bowl containing the fruit
  7. Bake in preheated 375º oven for 45-60 minutes
  8. Let cook 5 minutes before cutting

Grandpa’s Short Angel Cake

angel-beforeA quicker recipe for Angel Food Cake

INGREDIENTS and STEP BY STEP

For the amounts shown in the photo, sift together:
– 1 cup Bisquick
– 1 cup powdered sugar
– 1/2 tsp baking soda
Cut in 1 TBL cold butter
Set aside

  1. 4 egg whites – Beat to stiff peaks
  2. 1/2 tsp cream of tartar
  3. scant salt
  4. When whites begin to foam, add 1/4 cup granulated sugar
  5. 1/2 tsp vanilla
  6. Finely grated lemon or lime rind
  7. After peaks have formed,
    • Add back in one egg yolkangel-after
    • 1 tsp vanilla
    • 1 TBL melted butter – BUT NOT HOT
  8. Fold in dry ingredients –  Do not overmix
  9. Pour into lightly greased ramekins
  10. Bake at 350° for 45-50 minutes – toothpick test
  11. Cool
  12. Run knife around edge and center
  13. Remove from mold
  14. Top with strawberries, blueberries, blackberries

OPTIONAL WHIPPED TOPPING

  • 1/2 C heavy whipping cream – Whipped until stiff
  • 1/3 C confectioner sugar
  • 1 TBL corn syrup

 

Basic Pudding & Swirl Pudding

doubleboilerKing’s Pudding

INGREDIENTS

  • 2 C milk or Half and Half
  • 1/4 C corn starch
  • 1 egg +  3 egg yolks
  • 1 tsp real vanilla
  • 1/2 C condensed milk
    OR: 1/2 C more milk plus 1/2 C sugar

(Use egg whites to make meringue topping)

STEP BY STEP

  1. Warm milk in microwave until it is warm to the touch, but not hot.
  2. Mix in all other ingredients
  3. Cook in double boiler (glass bowl) until thickened – Stir constantly

Garth’s Chocolate Swirl

  • 3 C whole milk
    – Start to bring up to a simmer
    – meanwhile combine . . .
  • 1/4 C milk
  • 1/4 C corn starch
  • 1 1/2 tsp vanilla
  • 4 egg yolks (save whites)
  • 3/4 C sugar
  • pinch of salt
  1. As mentioned before, start to bring milk up to the merest simmer over medium low heat
  2. Combine all other ingredients in a mixing bowl
  3. As soon as you see whisps of steam coming from the top of the milk, temper the simmering milk into the egg mixture.

    Tempering means that you want to pour half of the hot liquid SLOWLY into the cold egg mixture while whisking continually.  If you don’t whisk, or if you pour too quickly, you will end up with scrambled eggs in your pudding.

  4. Once combined, return to the heat and continue heating until the pudding starts to thicken.
  5. Meanwhile, put 2 TBL butter into a small bowl.
  6. Once it begins to thicken, pour half in with the butter.
  7. Add 1 TBL cocoa to the pan and stir both to combine.
  8. Let cool about three minutes, then pour into 2-4 ramekins – pouring half chocolate and half vanilla
  9. Let cool 20 minutes before serving

 

Optional Treatment

  • Add 2-3 TBL cocoa at Step 2 above
  • Prepare a crust before starting the entire recipe
    •  4 graham crackers – crushed, 1/2 stick butter
  • Pour pudding over bananas and vanilla wafers – refrigerate
  • Topping – Whip in very cold glass bowl
    •  1/2 C cold heavy cream, 1/4 C powdered sugar
  • Break and roast vanilla wafers @ 325º for 20-25 minutes – toss with 2 T sugar, 2 T brown sugar, 2 T melted butter, 1 tsp salt
  • Make a Trifle with layered ingredients :: Wafers, banana jam, cream, wafers, banana, cream, wafers, caramel topping
  • Another trifle layer :: banana jam :: 2 bananas, sugar, lemon and pectin

Candied Citrus

citrusINGREDIENTS

  • Citrus with little to no blemishes on the skin
  • 1 C Water
  • 1 C crushed ice with water
  • 1-1/2 C sugar

STEP BY STEP

  • Heat 1 C water plus all of the sugar
  • Stir until sugar is dissolved
  • Remove from heat and stir in ice mixture
  • Slice citrus as absolutely thin as possible – peels and all
  • Slip citrus slices into the sugar water
  • Cover with plastic wrap
  • Let soak overnight in the refrigerator
  • Finish with a fine layer of powdered sugar or Turbinado sugar
  • Let air dry on a rack overnight before storing.

If you would like another recipe, CLICK HERE for Candied Citrus from www.TasteOfHome.com – the photo is also from Taste of Home.

Easy Pecan Pie

Nuts:  Pecans, walnuts, cashews – whatever you like best – chop very coarsely

INGREDIENTS

  • 1 stick melted butter
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1/2 C molasses
  • 1/2 C dark corn syrup or Karo
  • 1/2 C brown sugar
  • 2 TBL Kentucky Bourbon
  • 2 eggs – beaten till frothy

Note: Try beating egg whites to a medium peak if you want a less dense pie

STEP BY STEP

  1. Use ready-made prepared pie crust
    or mix flour with cold butter and ice water
  2. Bake docked pie shell for 10 minutes at 350º
  3. Put crushed pecans in the bottom of the pie shell
  4. Pour mixture into pie shell
  5. Cut a donut out of foil or parchment paper to protect the shell from burning for the first 20 minutes.
  6. Bake at 350º for 35-45 minutes
  7. Remove protective donut after 20 minutes
  8. Bake an additional 15-20 minutes
  9. Cool before cutting

 

Berry Pudding

Based on a recipe from America’s Test Kitchen
INGREDIENTS

  • 1 package Hawaiian Sweet Bread or Lady Fingers
  • 3/4 C sugar
  • 1/2 C apricot preserves or orange marmalade
  • Amounts listed ± of any four desired fruits to total 30-35 ounces
    • 10 oz Strawberries
    • 8 oz Blueberries
    • 4 oz Blackberries
    • 4 oz Lingonberries
    • 4 oz Raspberries
    • etc

STEP BY STEP

summer-pudding

  1. Cut tops and bottoms off Sweet Bread – Resulting bread slices should be about 1/4 inch in thickness.
  2. Toast sweet bread in convection oven at 350º for 5-10 minutes
  3. Toss together all fruit with sugar
  4. Heat half of fruit mixture on medium high heat for about 5 minutes
  5. Remove from heat and mix in remaining fruit
  6. Let rest 5 minutes
  7. Strain fruit, retaining liquid – Let rest in strainer 10 minutes
  8. Line bread pan with plastic wrap leaving quite a bit of overlap (will be wrapped later)
    You can use any type of container really.  A jello mold looks pretty good too.
    You can use a ring mold, a mixing bowl, etc.  Use whatever you have.
  9. Cut a piece of cardboard out to fit just barely inside the walls of the bread pan.
    The reason for this will become apparent later.
  10. Heat 2 tsp gelatin with 2 TBL water in microwave to boil
  11. Toss in with 1/2 C fruit preserves
  12. Gently fold in berries
  13. Soak bread in berry juice and line bottom of pan
  14. Dump in berry mixture
  15. Soak second bread layer in berry juice
  16. berry-cakeMix any remaining juice with 1/2 C rum, amaretto or grand marnier
  17. Pour equally over top of second layer
  18. Finish wrapping bread and berries with the plastic overlapping the bread pan
  19. Lay one more sheet of plastic wrap flat over the top of the mixture
  20. Place the cardboard (Step 9) over top of the flat plastic sheet
  21. Weight the entire mixture down with three or four cans of soup, tuna, whatever.
  22. Refrigerate for 8-36 hours
  23. When ready to serve, remove the cans, cardboard and flat plastic wrap
  24. Uncover the loaf from the rest of the plastic wrap, pulling down the sides
  25. Invert the loaf onto a serving platter
  26. Remove the pan and remove the remaining plastic
  27. Clean up the plate and cut into nice thick slices
  28. Serve with whipped topping (see below)
    WHIPPED TOPPING
  29. Beat 1 C chilled whipping cream to semi-stiff peaks
  30. Fold in 1 TBL confectioners sugar or 1 TBL honey
  31. Place a dollop of whipped cream on top of the slice

 

Simple but Elegant Desert Cup

Use a wine glass, sherbert glass or some other tall clear glass.

  1. Put blueberries in the bottom of the glass
  2. Cover with a bit of pudding
  3. Add a couple of table spoons of granola
  4. Add a different color/flavor pudding or yogurt
  5. Add a different type/color of fruit
  6. Add some crushed graham crackers
  7. Top with whipped topping
  8. Serve with a chunk of of chocolate

Lady Fingers

This is just a nice soft little cake that can be used to make a trifle or even your version of Hostess Twinkies.

Traditional

INGREDIENTS

  • lady-fingers3 eggs  – separated
  • 1/2 C granulated sugar
  • 3/4 tsp vanilla
  • 1 TBL melted cooled butter
  • 6 TBL corn starch – sifted
  • 6 TBL AP flour – sifted
  • 1/2 tsp salt
  • 1/2 tsp baking powder

STEP BY STEP

  1. Mark your parchment with three inch lines
  2. Turn paper over so you are not cooking on pencil
  3. Wipe parchment paper with melted butter
  4. Cream together egg yolks and half of your sugar
  5. Add vanilla
  6. Sift together corn starch and flour
  7. In a clean bowl, beat egg whites
  8. Add the rest of your sugar and salt to egg whites
  9. Continue to beat until soft peaks – not firm or stiff
  10. Combine by hand the yolks and whites
  11. Sprinkle flour mixture into the egg mixture
  12. Put into piping bag and pipe into three inch fat sausages
  13. Bake at 400º for about 12-15 minutes
  14. Let them cool, and then they are ready for whatever use you would like
  15. If you plan to use them just like this, sprinkle them with powdered sugar

Easy but Not Too Quick

    • Simple Shortcake
  • 1 C AP flour
  • 2 TBL cornstarch
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • scant salt
    SIFT TOGETHER ABOVE INGREDIENTS
    MEANWHILE, CREAM TOGETHER THE FOLLOWING
  • 4 TBL softened butter
  • 1/4 C room temp sour cream
  • 2 eggs
  • 1/2 tsp pure vanilla
    Add wet ingredients to the dry, then gently mix
    Line a 9×9 glass baking dish with parchment paper and then spray
    Pour mixed ingredients into pan
    Bake for 30 minutes at 350º
    Let cool 5 minutes before removing
    Cut into 1/2 x 1 inch rectangles

    • Prepared Strawberries
  • 1 large grocery-store box of strawberries (1 quart)
    Stem removed and halved
  • 1 C sugar mixed with 3 TBL corn starch in 1 C water
  • Heat to nearly boiling
  • Add strawberry gelatin or Jello
  • Pour over strawberries
  • Let rest 30 minutes
    • Yogurt Cream
  • 1/2 C heavy whipping cream – beat until it starts to thicken
  • 1/2 C plain Greek yogurt – Greek is thicker
  • 2 TBL granulated sugar
  • 2 TBL brown sugar
  • 1/2 tsp vanilla
    • Basic Whipped Cream Topping
  • 1 C COLD whipping cream – beat until it starts to thicken
  • Add 2 TBL sugar and continue beating
  • 1/2 tsp vanilla
    • Assemble
  • Put down a thin layer of yogurt cream on the bottom of a CLEAR dish
  • Stand shortcake rectangles up on end surrounding the sides
  • Add a layer of strawberries, then a layer of yogurt cream
  • Add a flat layer of shortcake, yogurt cream and then strawberries
  • Top the strawberries with the remainder of the yogurt cream
  • Add strawberries or blueberries in a decorative pattern on the top

 

 

Easy Apple Strudel

INGREDIENTS

  • Commercial Puff Pastry, or Strudel Pastry
  • 3 Baking Apples – Granny or Honeycrisp – cored but with skin still on – sliced very very thin or grated
  • 1 TBL Cinnamon
  • 2 TBL Butter
  • 1/2 C Sugar – Turbinado sugar is pretty, but not required

STEP BY STEP

  1. Use strudel pastry (keep moist).
  2. Roll just a bit flatter
  3. Melt your butter in the microwave
  4. Lay down filling – Leave an edge bare for sealing
  5. Sprinkle cinnamon and 3 TBL sugar over apples
  6. Drizzle apple with butter
  7. Fold ends, roll tightly
  8. Press together seam
  9. Place on baking sheet with seam side down
  10. Brush outside w/ butter.
  11. Bake till golden brown. Cut ends off to sit flat
  12. Cut into 2-3 inch pieces – straight across
  13. Cut pieces at an angle (on the bias)
  14. Place on serving plate with the flat side down.
  15. Serve w/ ice cream or yogurt

FROM SCANNED NOTES

Apple Strudel
1 pound red apples, peeled and sliced
1/4 cup sugar
1 teaspoon cinnamon
3 tablespoons raisins
pate Brisee:
1 cup all-purpose flour
1/4 teaspoon salt
3 tablespoons sugar
1/4 cup cold butter, diced
”
4 to 6 tablespoons ice waterp
2 tablespoons melted butter pPp”
”
p p
p p p
1. Preheat oven to 375∞; Lightly coat a baking sheet with canola oil.
2. In a large bowl, toss apples with sugar, cinnamon and raisins.
3. To prepare pate brisee, place flour in a medium bowl. Add salt and sugar and mix
well. Add butter and cut into flour, using a pastry cutter, until butter is the size of
small peas. Add water, 1 tablespoon at a time, mixing gently after each addition.
Dough will begin to form a ball when enough water has been added. Gather dough
with dry hands and form into ball. Let rest for 5 minutes.
4. Roll into an 8″ by 12″ rectangle!~ffff~poon filli~g”along”the 19n9 edge of the dough, about
. “”i ii” “i”
1-mch from the edge. Roll dough and fillin,gi;9ver itself and seal ends to form a strudel-
“i
Score into 10 1-inch slices. Brush top of strudel with melted butter.
5. Bake for 35 to 40 minutes, or until top is lightly browned. Remove from oven and trim
any extra pastry off the ends. Cut into 10 servings.
Makes 8 servings, each containing approximately:
170 calories
28 mg. carbohydrate
6 gm. fat
15 mg. cholesterol
2 gm. protein
95 mg. sodium
2 gm. fiber
9/01

Fruitcake – Two Recipes

Recipe One

Anyone can buy a fruit cake, but did you know that you can bake your own for twice the cost?   LOL.   This is true, but when making it from scratch you are assured of the ingredients, and that is worth a lot for something that can last for up to two years.  Here is Grandma’s Recipe for Fruitcake.  This recipe will fill a 9×12 and a 9×9 baking dish.  For just one 9×9 baking dish, divide all ingredients in half.

INGREDIENTS

  • STEP ONE – Soak fruit mixture one or two days in advance
    6 C misc dried diced fruit – golden raisins, Medjool dates, prunes, Craisins, blueberries, sour cherries, apricots, dried pineapple, dried apples, dried bananas, etc.
    2 C Rum
    Let mixture meld and soften for 8-48 hours
  • STEP TWO – Prepare nuts
    Zest and juice from one orange
    Zest and juice from one lime or lemon
    1 tsp salt
    1 C chopped walnuts
    1 C slivered almonds
    1 C chopped pecans
    2 sticks ( 1 C ) butter – Melt and toss with nuts to absorb butter – set aside
  • STEP THREE – Prepare sweetener
    Cream together 3/4 C granulated white sugar and 1/2 C brown sugar
    8 eggs (one at a time)
    2 TBL molasses
    1/4 C apple cider
  • STEP FOUR – Prepare binder
    1 TBL allspice – Alternately 2 TBL Grandpa’s CinnaSugar® and 1/2 tsp clove
    Sift together several times till all one color
    3 C AP flour
    2 TBL ground ginger
    – When completely sifted together, toss with 1 C crystallized (candied) ginger
  • STEP FIVE – Combine ingredients
    Mix the fruit mixture with the nuts (From Steps 1 and 2) and stir to combine.
    Mix the fruit mixture into the sugar mixture (Step 3) and stir to combine.
    Mix the binder (flour mixture – Step 4) together all other ingredients
  • STEP SIX – Prepare for baking
    Cut aluminum foil and spread over the bottom of your greased baking dish
    Also grease the aluminum foil after it is in the bottom of the pan
    Fill pan with the mixture (3/4 of the way up) and press flat
    Place a baking dish 1/2 filled with water in the bottom of your oven
    – This will keep your cake from drying out while baking
    Bake at 275º for 3 hours
    Test with a toothpick, and if it does not come out clean, bake another 30 minutes
  • STEP SEVEN – Let flavors combine
    Spritz with brandy every hour for six hours as it cools completely
    Wrap in clean cheese cloth soaked in brandy
    Refrigerate and generously spritz with brandy every 4-8 hours for the next 24 hours
  • STEP EIGHT
    Leave the cheese cloth in place, and carefully wrap for storage using Saran Wrap or Foil
    If using foil, wrap also in Saran Wrap – freshness is key.
    Ideally, seal it in a heat-seal vacuum bag for ultimate preservation.

NOTE:  I was kidding when I said this will last for two years.  While it just might last that long in the freezer, this will keep (unopened) for several months in your refrigerator.

Recipe Two

Not your typical Fruitcake.  No baking, no aging and no mystery fruit.

      • 1 lb graham crackers – crumbled
      • 1 tsp nutmeg
      • 1/2 lb raisins – Soaked in hot water for 30 minutes
      • 16 oz jar Maraschino Cherries – Drain and halve cherries
        • Alternate fruits:  golden raisins, Medjool dates, prunes, Craisins, blueberries, sour cherries, apricots, dried pineapple, dried apples, dried bananas, etc.
      • 1/2 C brandy or rum
      • 1/4 lb pecans – Chopped
      • 1/4 lb English Walnuts – chopped
      • 1/4 lb almonds – chopped
      • 20 big marshmallows – Melted in hot milk
      • 14 oz condensed or evaporated  milk
      • Mix all ingredients together
      • Pack into regular sized loaf pan lined with plastic wrap
      • Refrigerate overnight and cut slices with a hot knife
    1. Prepare all dry ingredients, put into bowl
    2. Chop nuts and raisins, and combine with dry ingredients
    3. Crush graham crackers, and combine with dry ingredients
    4. Chop (or halve) Marashino cherries – drain and reserve juice – set juice aside, and toss fruit into dry ingredients.
    5. Combine milk and marshmallows into a medium sized sauce pan.
    6. Cook over medium-low heat stirring constantly only until melted.
    7. Add brandy into the juice
    8. Pour the marshmallow mixture over the dry ingredients
    9. Top with reserved juices, and mix slightly
    10. Pour into a casserole dish, lined with plastic wrap and lightly sprayed with Pam
    11. Dump the mixture into the dish, spread evenly and press
    12. Store in refrigerator at least 12 hours.

 

 

Chocolate Roulade with Raspberries

  • 6 egg whites
  • 6 egg yolks
  • 3 C double cream
  • 2 tbsp sugar
  • 4 tbsp cocoa
  • 2 tsp vanilla
  • 1 cup confectioner sugar
  • 2 LB frozen raspberries
  1. Pre-heat oven to 400º
  2. Line a large tray with parchment paper and oil it generously with sunflower oil.
  3. Whisk the egg whites until stiff with a balloon whisk on high speed.
  4. Whisk yolks, sifted cocoa and sugar for 2 minutes on high speed with balloon whisk.
  5. Fold egg whites into chocolate mix.
  6. Spread out and place immediately into the oven.
  7. Bake for 10 – 12 minutes.
  8. Meanwhile place a large sheet of parchment paper on a clean table surface.
  9. When done, turn out onto parchment paper
  10. Peel off first parchment paper and roll to a roulade, allowing parchment paper to be rolled up too
  11. Leave to cool for two full hours
  12. Whip up the cream together with sugar and vanilla.
  13. Unroll, and fill the roulade with still frozen raspberries and cream, reserving some cream for decoration.
  14. Now roll back up, removing parchment paper
  15. Serve sprinkled with icing sugar and some sprigs of mint from the garden.

Sticky Date and Toffee Pudding

Sticky Date and Toffee Pudding

  • For 60 people

CAKE

  • Chopped dates 1.4 kg
  • Water 1.7 l
  • Bicarbonate of Soda 2 tablespoons
  • Margarine or Butter 700 g
  • Caster Sugar 750 g
  • Eggs 12
  • Vanilla Essence 2 tablespoons
  • Self-raising flour 1.5 kg

SAUCE

  • Soft brown sugar 900 g
  • Cream 750 ml
  • Butter (NOT margarine) 700 g

PREPARATION

  • Pre-heat oven to 190 C. Oil lightly and line 2 medium sized aluminium tins.
  • Put dates and water in a pan, bring to boil. Remove from heat and stir in the soda. Leave to cool in a sink filled with cold water.
  • Beat softened butter and sugar together with balloon whisk on high speed, until pale and creamy. Add eggs, one by one, and vanilla essence.
  • Take mixing bowl off the mixer, add the cooled dates and mix in, sieve the flour into the bowl and now fold it into the butter mix with a spatula with large movements, trying not to over beat it.
  • Fill into the prepared tins. Bake in the oven for 50 min to one hour or until a skewer, inserted into the centre of the cake, comes out clean.
  • To make the sauce, put all ingredients into a pan and bring slowly to the boil . Simmer on low heat for 1 minute.
  • To serve: Serve once cake has cooled a bit, or if pre-prepared: Reheat cakes covered with aluminium foil for 20 minutes at gas 4, and heat up sauce on low heat.

From TV – Alton Brown

  • Preheat oven to 350º
  • Use popover pan
  • butter
  • cream
  • treacle – molasses and brown sugar and espresso powder
  1. Melt 150 gm butter in  a pan (11 TBL) over low heat
  2. 300 gm brown sugar
  3. 90 gm molasses
  4. 1 TBL instant coffee powder (preferably espresso)
  5. 1/2 tsp salt
    • Whisk over heat till starts to bubble
  6. Add 3/4 C heavy cream
  7. simmer for 2-3 minutes, then set aside
    • Combine to make cake
  8. 105 gm AP flour
  9. 3/4 tsp baking soda
  10. 1/2 tsp baking powder
  11. 1/2 tsp kosher salt
    • In food processor
  12. 150 gm pitted Medjool Dates
  13. 3/4 C boiling water
    • Pulse to break apart
  14. Add 1 egg, plus 1 egg yolk
  15. 85 gm melted butter
  16. 65 gm dark brown sugar
  17. 50 gm granulated sugar
  18. 1/2 tsp vanilla
  19. 1/2 tsp instant espresso powder
    1. Pulse to combine
  20. Add flour mixture plus
  21. 70 gm more pitted dates
    1. Pulse to combine
  22. Spoon in 2 tsp topping mix into popover pan
  23. #10 (2.5 oz) batter into cups – about 2/3 of the way up
  24. Bake 11 minutes
  25. Rotate pan, then tap on counter to collapse
  26. Bake 11 more minutes or 211 degrees
  27. Remove, let cool a bit, then use a chopstick to break them free of the pan
  28. Poke about 5 holes using the stick
  29. Top with 1-2 TBL more toffee
  30. Broil for 1-2 minutes when ready to serve
  31. Invert pan and tap on counter

 

Pâte à Choux / Croquembouche

croqBefore we begin…

  • You can make your own cream puffs, or just buy them in the grocery store.
  • Pâte à Choux is a hollow pastry that is used for éclairs, profiteroles, cream puffs, and gougères. The gougère has cheese in the dough during the last step.
  • – éclair = long and thin
  • – profiteroles, cream puffs = round
  • – gougère = add shredded cheese during step 9

Ingredients to feed 4 people

  • 1/2 cup (1 stick) unsalted butter,
    cut into 1/2-inch pieces
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1 cup of water
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1 large egg white (set aside)
  • Turbinado Sugar for garnish
 After baking has finished, you will need Pastry cream or even just pudding to squeeze into the cream puff using a piping bag

Step by Step

  1. Preheat the oven to 425° F
  2. Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan.
  3. Remove from heat.
  4. Using a wooden spoon, quickly stir in 1 C flour. It should look like mashed potatoes.
  5. Cook over medium-high heat, stirring constantly, pushing it to the sides, then gathering it back into a ball; until mixture stops sticking to the pan, about 3 minutes. This will cook the flour.
  6. Transfer to the bowl of an electric mixer fitted with the paddle attachment.
  7. Mix on low speed until slightly cooled, about 1 minute. It’s OK if it is warm, just not hot enough to cook the eggs.
  8. Whisk together all of your eggs – well mixed
  9. Raise speed to medium; add eggs, 1/4 cup at a time, until a soft peak forms when batter is touched with your finger.
    – If peak does not form, lightly beat remaining egg white, and mix it into batter a little at a time until it does.
    – Dough will become gooey and ropey, but will come back together. That is when you will add more egg. Scrape the sides of the bowl as necessary.
  10. Once you have a firm dough, pipe onto baking sheet lined with parchment paper. Leave an inch between each piece.
  11. Brush the tops with egg white and sprinkle with Turbinado sugar
  12. Cook hot 425º for 12 minutes.
  13. Turn the oven temp down to 375º and bake another 20 minutes. Exact time will be determined by the shape and size of your puffs.
  14. Bake until the shapes are slightly puffed and golden brown.
  15. They should detach easily from the parchment and feel lightweight – kind of like a sponge or hollow egg shell.
  16. Leave the oven door closed and turn off the oven.
  17. Let them dry out in there for 15-30 minutes more
  18. Take one out and break it open.
    – It should not be wet on the inside. If it is, turn the oven back to 350 degrees and bake 5 more minutes, then turn off the oven and leave the door closed – repeating the testing process.
    – If they are not hollow, it means that you used too much flour. There is no recovery. What you CAN do, is dip them in melted chocolate and make a kind of a chocolate doughnut hole.
  19. When they have finished cooking, poke the puffs with a toothpick. This will allow steam to escape from the inside, which would make them soggy.
  20. Once completely cooled, you can fill them or freeze them for up to three months.
  21. If making a Croquembouche, fill them with creme Anglaise, and dip them in white chocolate (melted in a double boiler) or hot caramel sauce. Stack into a tower. If the tower does not seem stable, put it in the refrigerator to set up every couple of layers.

Oh, one more thing…

  • Croquembouche is traditionally garnished with glazed/spun sugar, as shown on this Food Networks Recipe.

Notes from Alton:

  • Steam pushes the pastry up, creating a cavity – or bubble.
  • The cavity can be filled with pastry cream.
  • Basically bread flour (for machines), butter, eggs
  • Start with 1 C water and 6 TBL butter 1 TBL sugar and pinch of salt
    Leave sugar out for savory puffs – (eg) chicken salad sandwich
  • Bring to a boil
  • 5 3/4 oz flour – weighed with digital scale and stir vigorously
  • Cook until slightly dried, then let cool
  • 4 eggs plus 2 egg whites – Add slowly using paddle beater
  • Use piping bag to make lazy S shapes – round on both ends
  • Preheat oven to 375º
  • Use parchment paper
  • DO NOT OPEN OVEN and cook for 15 minutes
  • Cream puffs – concentric circles about 3-4 inches
  • After 15 minutes, reduce heat to 350º and cook 10 more minutes
  • Pierce side or end to let steam escape
  • Cool – refrigerate a week
  • FILLING: Pastry cream or vanilla pudding from a box – 3/4 of liquid cause you want thick – smaller tip
  • Chocolate coating: 1  C chips and 1 tsp veg oil or melted butter – double boiler
  • Put coating on chilled eclaires

Alt: Pipe into hot oil to make funnel cakes

This is a recipe that has been created or modified by Robert (Grandpa) Andrews.
CLICK HERE for a free sample copies of Grandpa's Cookbooks. © 2016, 2017, 2018.
HTML Snippets Powered By : XYZScripts.com