BAKED BUTTERNUT SQUASH
2 tablespoons minced fresh parsley
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes
1/3 cup grated Parmesan cheese
In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.
Transfer to an ungreased shallow 2-qt. baking dish.
Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender.
Wednesday, December 28, 2011
Spaghetti with garlic-roasted squash
Spaghetti with garlic-roasted squash
Ingredients
16oz spaghetti
1 lb butternut squash, peeled, cut into 1cm/½in cubes
4 tbsp olive oil, plus extra for drizzling
4 garlic clove, crushed
12 sprigs fresh thyme
salt and freshly ground black pepper
Method
1. Preheat the oven to 400F.
2. Cook the pasta according to packet instructions. Drain and set aside to keep warm.
3. Meanwhile, place the squash pieces into a bowl with the olive oil, crushed garlic and six of the thyme sprigs and season with salt and freshly ground black pepper. Mix well to coat the squash, then place the mixture onto a non-stick baking sheet.
4. Transfer the baking sheet to the oven and roast for 8-10 minutes, or until the squash is tender. Remove the sprigs of thyme and discard.
5. To serve, stir the roasted squash into the pasta. Place the pasta into a serving bowl, drizzle over a little olive oil and garnish with a sprig of thyme.
Ingredients
16oz spaghetti
1 lb butternut squash, peeled, cut into 1cm/½in cubes
4 tbsp olive oil, plus extra for drizzling
4 garlic clove, crushed
12 sprigs fresh thyme
salt and freshly ground black pepper
Method
1. Preheat the oven to 400F.
2. Cook the pasta according to packet instructions. Drain and set aside to keep warm.
3. Meanwhile, place the squash pieces into a bowl with the olive oil, crushed garlic and six of the thyme sprigs and season with salt and freshly ground black pepper. Mix well to coat the squash, then place the mixture onto a non-stick baking sheet.
4. Transfer the baking sheet to the oven and roast for 8-10 minutes, or until the squash is tender. Remove the sprigs of thyme and discard.
5. To serve, stir the roasted squash into the pasta. Place the pasta into a serving bowl, drizzle over a little olive oil and garnish with a sprig of thyme.
Tuesday, December 27, 2011
Throwdown's Chocolate-Coconut Bread Pudding with Passion Fruit Sauce
Throwdown's Chocolate-Coconut Bread Pudding with Passion Fruit Sauce
Recipe courtesy Bobby Flay
9 servings
Ganache:
6 ounces bittersweet chocolate, finely chopped
1 1/4 cups heavy cream
Bread Pudding:
17 ounces brioche (crust removed), cut into 1 1/2-inch dice
3 tablespoons unsalted butter, melted
3 cup heavy cream
2 cups unsweetened coconut milk
1 1/4 cups pure cane sugar
1/2 vanilla bean, split and seeds scraped
6 ounces bittersweet chocolate (Valhrona Manjari 64 percent), finely chopped
4 whole large eggs
2 large egg yolks
Chocolate Ganache
1 cup desiccated coconut
Passion Fruit Sauce:
3/4 cup passion fruit juice
1/4 cup granulated sugar
1/4 cup freshly squeezed orange juice
2 tablespoons white rum
For the Anglaise:
1/2 vanilla bean
3/4 cup whole milk
1/2 cup coconut milk
4 large egg yolks
1/4 cup sugar
For the Ganache:
In a small bowl place the chocolate. In a small saucepan over medium-high heat bring the cream to a simmer and then pour over the chocolate. Let the chocolate mixture sit for 30 seconds and then whisk until smooth, keep warm.
For the Bread Pudding:
Preheat oven to 325 degrees F.
Line a large baking sheet with parchment and add the diced brioche. Drizzle with the melted butter and toss to coat. Bake in the oven and lightly golden brown. Removing and tossing several times. This should be repeated for about 12 minutes. Once the bread has evenly browned, remove and let cool slightly.
Meanwhile in a medium saucepan over high heat, combine the cream, coconut milk, sugar and vanilla bean and seeds in a medium saucepan and bring to a simmer and whisk until the sugar has dissolved. Add the chopped bittersweet chocolate and whisk until melted. Strain the mixture into a medium size bowl.
In a separate medium bowl whisk together the eggs and yolks and slowly add the warm chocolate mixture, whisking as you add.
Place half of the brioche cubes in a single layer in the bottom of a 9 by 13-inch baking dish. Pour 1/2 of the custard mixture over the bread and half of the ganache. Sprinkle with half of the coconut.
Press down on the bread, allowing the liquid to soak in. Place the remaining bread cubes over the top, add the remaining custard and ganache and again, press down to completely submerge the bread.
Top with the remaining coconut, cover and let sit for at least 30 minutes before baking. While the bread is sitting continue to check and press down on the bread so that it is completely submerged with the custard mixture.
Preheat the oven to 325 degrees F.
Uncover the bread pudding, and place the baking dish in a larger roasting pan. Fill the outer roasting pan with warm water until it comes halfway up the sides of the baking dish. Place the roasting pan in the oven and bake until the sides are slightly puffy and the center is slightly set (but still jiggles a bit).
For the Passion Fruit Sauce:
Into a small saucepan cut the passion fruit in half and scoop out centers (including the seeds). Add the sugar, orange juice and rum and let cook over high heat until sugar has dissolved and sauce has thickened, about 5 to 7 minutes. Transfer to a small bowl and chill in the refrigerator.
For the anglaise:
Split vanilla bean. In a small heavy saucepan bring milks and vanilla bean half just to a boil and remove pan from heat. Scrape seeds from vanilla bean halves into milk and reserve pod for another use. In a bowl whisk together yolks and sugar.
Add milk in a stream, whisking, and transfer custard to saucepan. Cook custard over moderately low heat, stirring, until thickened slightly and an instant-read thermometer registers 170 degrees F. Pour custard through a fine sieve into a metal bowl set in a large bowl of ice and cold water and cool, stirring occasionally, until cold. Sauce may be made 1 day ahead and chilled, its surface covered with plastic wrap.
Remove the pan to a baking rack and let sit for 15 minutes. Spoon some of the coconut anglaise into a bowl and drizzle with the passion fruit sauce. Top with a large scoop of the bread pudding and serve.
Recipe courtesy Bobby Flay
9 servings
Ganache:
6 ounces bittersweet chocolate, finely chopped
1 1/4 cups heavy cream
Bread Pudding:
17 ounces brioche (crust removed), cut into 1 1/2-inch dice
3 tablespoons unsalted butter, melted
3 cup heavy cream
2 cups unsweetened coconut milk
1 1/4 cups pure cane sugar
1/2 vanilla bean, split and seeds scraped
6 ounces bittersweet chocolate (Valhrona Manjari 64 percent), finely chopped
4 whole large eggs
2 large egg yolks
Chocolate Ganache
1 cup desiccated coconut
Passion Fruit Sauce:
3/4 cup passion fruit juice
1/4 cup granulated sugar
1/4 cup freshly squeezed orange juice
2 tablespoons white rum
For the Anglaise:
1/2 vanilla bean
3/4 cup whole milk
1/2 cup coconut milk
4 large egg yolks
1/4 cup sugar
For the Ganache:
In a small bowl place the chocolate. In a small saucepan over medium-high heat bring the cream to a simmer and then pour over the chocolate. Let the chocolate mixture sit for 30 seconds and then whisk until smooth, keep warm.
For the Bread Pudding:
Preheat oven to 325 degrees F.
Line a large baking sheet with parchment and add the diced brioche. Drizzle with the melted butter and toss to coat. Bake in the oven and lightly golden brown. Removing and tossing several times. This should be repeated for about 12 minutes. Once the bread has evenly browned, remove and let cool slightly.
Meanwhile in a medium saucepan over high heat, combine the cream, coconut milk, sugar and vanilla bean and seeds in a medium saucepan and bring to a simmer and whisk until the sugar has dissolved. Add the chopped bittersweet chocolate and whisk until melted. Strain the mixture into a medium size bowl.
In a separate medium bowl whisk together the eggs and yolks and slowly add the warm chocolate mixture, whisking as you add.
Place half of the brioche cubes in a single layer in the bottom of a 9 by 13-inch baking dish. Pour 1/2 of the custard mixture over the bread and half of the ganache. Sprinkle with half of the coconut.
Press down on the bread, allowing the liquid to soak in. Place the remaining bread cubes over the top, add the remaining custard and ganache and again, press down to completely submerge the bread.
Top with the remaining coconut, cover and let sit for at least 30 minutes before baking. While the bread is sitting continue to check and press down on the bread so that it is completely submerged with the custard mixture.
Preheat the oven to 325 degrees F.
Uncover the bread pudding, and place the baking dish in a larger roasting pan. Fill the outer roasting pan with warm water until it comes halfway up the sides of the baking dish. Place the roasting pan in the oven and bake until the sides are slightly puffy and the center is slightly set (but still jiggles a bit).
For the Passion Fruit Sauce:
Into a small saucepan cut the passion fruit in half and scoop out centers (including the seeds). Add the sugar, orange juice and rum and let cook over high heat until sugar has dissolved and sauce has thickened, about 5 to 7 minutes. Transfer to a small bowl and chill in the refrigerator.
For the anglaise:
Split vanilla bean. In a small heavy saucepan bring milks and vanilla bean half just to a boil and remove pan from heat. Scrape seeds from vanilla bean halves into milk and reserve pod for another use. In a bowl whisk together yolks and sugar.
Add milk in a stream, whisking, and transfer custard to saucepan. Cook custard over moderately low heat, stirring, until thickened slightly and an instant-read thermometer registers 170 degrees F. Pour custard through a fine sieve into a metal bowl set in a large bowl of ice and cold water and cool, stirring occasionally, until cold. Sauce may be made 1 day ahead and chilled, its surface covered with plastic wrap.
Remove the pan to a baking rack and let sit for 15 minutes. Spoon some of the coconut anglaise into a bowl and drizzle with the passion fruit sauce. Top with a large scoop of the bread pudding and serve.
Monday, December 26, 2011
Cheddar Cheese Soup
Cheddar Cheese Soup
from Le Cellier Steakhouse, Epcot
1/2 lb bacon cut into 1/2 in. pieces
3 celery ribs cut into 1/4 in pieces
3 cups milk
1 medium red onion cut into 1/4 in. pieces
2 tbsp butter
3 cups water or chicken broth
3 dashes tabasco
1 cup flour
1/2 cup beer
3/4 lb grated white cheddar cheese
salt and pepper
In a soup pot start to brown the onion over medium heat. When the bacon is starting to get crisp, add the onions, celery and butter. Cook until the onion is translucent.
Add the flour and incorporate with the butter. Cook for 4 minutes-constantly stirring.
Add the water/broth and whisk. Make sure there are no lumps. Bring to a boil then reduce to a simmer and cook for 15 minutes, stir every couple of minutes.
Add the milk and continue to simmer for 15 minutes. Do not boil after you add the milk. After the last 15 minutes, turn off the heat and stir in the cheese then the beer.
Add the tabasco and season with salt and pepper. If the soup is too thick you can thin it out with some milk.
Serve with your favorite bread and top with some chopped scallions or chives.
from Le Cellier Steakhouse, Epcot
1/2 lb bacon cut into 1/2 in. pieces
3 celery ribs cut into 1/4 in pieces
3 cups milk
1 medium red onion cut into 1/4 in. pieces
2 tbsp butter
3 cups water or chicken broth
3 dashes tabasco
1 cup flour
1/2 cup beer
3/4 lb grated white cheddar cheese
salt and pepper
In a soup pot start to brown the onion over medium heat. When the bacon is starting to get crisp, add the onions, celery and butter. Cook until the onion is translucent.
Add the flour and incorporate with the butter. Cook for 4 minutes-constantly stirring.
Add the water/broth and whisk. Make sure there are no lumps. Bring to a boil then reduce to a simmer and cook for 15 minutes, stir every couple of minutes.
Add the milk and continue to simmer for 15 minutes. Do not boil after you add the milk. After the last 15 minutes, turn off the heat and stir in the cheese then the beer.
Add the tabasco and season with salt and pepper. If the soup is too thick you can thin it out with some milk.
Serve with your favorite bread and top with some chopped scallions or chives.
Friday, December 23, 2011
WINTER SQUASH, ONION AND GARLIC SOUP
4 cups leftover roasted winter squash with red onions and garlic (see previous recipe)
4 cups milk
1 teaspoon pumpkin pie spice
Pinch of cumin
Salt to taste
Mash leftover squash mixture with potato masher. Mix with milk and spices. Simmer 20 minutes. Taste, add salt as necessary. Serve immediately.
Makes 6 1-cup servings.
4 cups leftover roasted winter squash with red onions and garlic (see previous recipe)
4 cups milk
1 teaspoon pumpkin pie spice
Pinch of cumin
Salt to taste
Mash leftover squash mixture with potato masher. Mix with milk and spices. Simmer 20 minutes. Taste, add salt as necessary. Serve immediately.
Makes 6 1-cup servings.
Tuesday, December 20, 2011
Hershey's Rich Cocoa Box Fudge
Hershey's Rich Cocoa Box Fudge
3 c. granulated sugar
2/3 c Hershey's cocoa
1/8 tsp. salt
1-1/2 c. milk
1/4 c. (half stick), butter or margarine
1 tsp. vanilla
1 c. chopped nuts, optional
Butter an 8 or 9 inch square pan and set aside. In a heavy saucepan, combine sugar, cocoa and salt. Stir in milk. Cook over medium heat, stirring constantly until mixture comes to a full rolling boil. Boil without stirring until mixture reaches 234 degrees on a candy thermometer, or until it reaches the "soft ball stage". Remove from heat. Add butter and vanilla, but do not stir.
Cool at room temperature until mixture is luke warm, (about 110. Beat with a wooden spoon until mixture begins to thicken and begins to lose some of its gloss. Quickly spread into prepared pan and cool completely before cutting.
3 c. granulated sugar
2/3 c Hershey's cocoa
1/8 tsp. salt
1-1/2 c. milk
1/4 c. (half stick), butter or margarine
1 tsp. vanilla
1 c. chopped nuts, optional
Butter an 8 or 9 inch square pan and set aside. In a heavy saucepan, combine sugar, cocoa and salt. Stir in milk. Cook over medium heat, stirring constantly until mixture comes to a full rolling boil. Boil without stirring until mixture reaches 234 degrees on a candy thermometer, or until it reaches the "soft ball stage". Remove from heat. Add butter and vanilla, but do not stir.
Cool at room temperature until mixture is luke warm, (about 110. Beat with a wooden spoon until mixture begins to thicken and begins to lose some of its gloss. Quickly spread into prepared pan and cool completely before cutting.
Monday, December 19, 2011
Scottish Shortbread
Scottish Shortbread
1/2 pound unsalted butter (2 sticks or 1 cup)
1/2 cup brown sugar
2 cups flour
1/4 to 1/2 teaspoon vanilla
pinch salt
Preparation:
Mix well, roll out to about 1/4-inch thick and cut into shapes. Or, roll into small balls then roll in finely chopped nuts or sugar; place on cookie lightly greased cookie sheets and flatten with the bottom of a glass. Bake at 300° F. for approximately 20 to 25 minutes.
Icing: Blend 2 cups sifted powdered sugar with 1/2 teaspoon vanilla and about 1 1/2 to 2 tablespoons milk or half and half. Stir until smooth and add more milk or half-and-half if necessary. If color is desired, spoon portions of icing into small bowls and stir drops of food coloring in until desired colors are achieved.
1/2 pound unsalted butter (2 sticks or 1 cup)
1/2 cup brown sugar
2 cups flour
1/4 to 1/2 teaspoon vanilla
pinch salt
Preparation:
Mix well, roll out to about 1/4-inch thick and cut into shapes. Or, roll into small balls then roll in finely chopped nuts or sugar; place on cookie lightly greased cookie sheets and flatten with the bottom of a glass. Bake at 300° F. for approximately 20 to 25 minutes.
Icing: Blend 2 cups sifted powdered sugar with 1/2 teaspoon vanilla and about 1 1/2 to 2 tablespoons milk or half and half. Stir until smooth and add more milk or half-and-half if necessary. If color is desired, spoon portions of icing into small bowls and stir drops of food coloring in until desired colors are achieved.
Saturday, December 17, 2011
Christmas Eggnog Jell-O Salad
Christmas Eggnog Jell-O Salad
20 oz. unsweetened crushed pineapple
6 oz. raspberry Jell-O
3 c. boiling water
14 oz. orange-cranberry relish
1 1/2 c. dairy eggnog
3 T. lime juice
2 env. unflavored gelatin
3/4 c. diced celery
Drain pineapple and reserve juice. Dissolve raspberry Jell-O in boiling water; stir in relish. Pour into 8" mold. Chill until partially set. Soften gelatin in reserved pineapple juice. Heat until gelatin is dissolved. Add eggnog and lime juice. Chill until mixture reaches consistency of unbeaten egg whites. Fold in pineapple and celery. Pour over raspberry layer. Chill until set. Serves 14.
20 oz. unsweetened crushed pineapple
6 oz. raspberry Jell-O
3 c. boiling water
14 oz. orange-cranberry relish
1 1/2 c. dairy eggnog
3 T. lime juice
2 env. unflavored gelatin
3/4 c. diced celery
Drain pineapple and reserve juice. Dissolve raspberry Jell-O in boiling water; stir in relish. Pour into 8" mold. Chill until partially set. Soften gelatin in reserved pineapple juice. Heat until gelatin is dissolved. Add eggnog and lime juice. Chill until mixture reaches consistency of unbeaten egg whites. Fold in pineapple and celery. Pour over raspberry layer. Chill until set. Serves 14.
Savory Bread Pudding
Savory Bread Pudding
Yield At least 6 servings
2 tablespoons butter or olive oil, plus more for greasing the pan
6 cups dense white bread, cut or torn into 1-inch chunks
2 cups milk
Salt and fresh black pepper
2 ounces grated Parmesan
4 ounces freshly grated semisoft cheese, like Emmenthal
1 cup sliced shiitake mushroom caps
Butter or oil an 8-inch souffle or baking dish, and put bread in it. Combine everything but shiitakes, and pour over bread. Submerge bread with a weighted plate, and turn oven to 350 degrees. Heat 2 tablespoons butter or oil in a saute pan, add shiitakes and saute until tender, about 10 minutes.
Remove plate, and stir in mushrooms. Bake until pudding is just set, 35 to 45 minutes.
Source: The New York Times
Yield At least 6 servings
2 tablespoons butter or olive oil, plus more for greasing the pan
6 cups dense white bread, cut or torn into 1-inch chunks
2 cups milk
Salt and fresh black pepper
2 ounces grated Parmesan
4 ounces freshly grated semisoft cheese, like Emmenthal
1 cup sliced shiitake mushroom caps
Butter or oil an 8-inch souffle or baking dish, and put bread in it. Combine everything but shiitakes, and pour over bread. Submerge bread with a weighted plate, and turn oven to 350 degrees. Heat 2 tablespoons butter or oil in a saute pan, add shiitakes and saute until tender, about 10 minutes.
Remove plate, and stir in mushrooms. Bake until pudding is just set, 35 to 45 minutes.
Source: The New York Times
Eggnog Cinnamon Swirl Bread
Eggnog Cinnamon Swirl Bread
Cinnamon Swirl:
1/4 cup granulated sugar
1/4 cup toffee bits (not chocolate covered)
1/4 cup chopped pecans
3 tablespoons butter, melted
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Bread:
2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup eggnog
1/4 cup vegetable oil
2 eggs, lightly beaten
1 teaspoon vanilla extract
Heat oven to 350 degrees F. Grease an 8 1/2 x 4 1/2-inch loaf pan. In a small bowl, combine cinnamon swirl ingredients; mix well. Set aside.
In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt.
In a medium bowl, combine eggnog, oil, eggs and vanilla extract; beat with a fork to combine. Stir eggnog mixture into dry ingredients, stirring just until smooth. Pour half the batter into prepared loaf pan. Spoon half of cinnamon swirl mixture over batter; cut through with a knife to swirl. Top with remaining batter. Spoon on remaining cinnamon swirl mixture; swirl with a knife.
Bake for 60 to 65 minutes or until a wooden pick inserted in center tests clean. Cool for 10 minutes in pan before removing to a wire rack.
Makes 1 loaf. Enjoy.
Cinnamon Swirl:
1/4 cup granulated sugar
1/4 cup toffee bits (not chocolate covered)
1/4 cup chopped pecans
3 tablespoons butter, melted
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Bread:
2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup eggnog
1/4 cup vegetable oil
2 eggs, lightly beaten
1 teaspoon vanilla extract
Heat oven to 350 degrees F. Grease an 8 1/2 x 4 1/2-inch loaf pan. In a small bowl, combine cinnamon swirl ingredients; mix well. Set aside.
In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt.
In a medium bowl, combine eggnog, oil, eggs and vanilla extract; beat with a fork to combine. Stir eggnog mixture into dry ingredients, stirring just until smooth. Pour half the batter into prepared loaf pan. Spoon half of cinnamon swirl mixture over batter; cut through with a knife to swirl. Top with remaining batter. Spoon on remaining cinnamon swirl mixture; swirl with a knife.
Bake for 60 to 65 minutes or until a wooden pick inserted in center tests clean. Cool for 10 minutes in pan before removing to a wire rack.
Makes 1 loaf. Enjoy.
Christmas Tree Bread
Christmas Tree Bread
2/3 cup milk
1/2 cup granulated sugar
1 large egg, yolk and white separated
3/4 cup (4 ounces) diced dried fruit mix
2 1/2 cups all-purpose flour
1 tablespoon
baking powder
1 1/2 teaspoons pumpkin pie spice (or 3/4 teaspoon
ground cinnamon and 3/4 teaspoon ground cloves)
1/2 teaspoon salt
1/2 cup (1 stick) cold, unsalted butter, cut to small pieces
Granulated sugar
Check to see that one rack is in bottom third of oven and heat oven to 425 degrees F.
Measure milk in a 2-cup measure. Add sugar and egg yolk, stirring to mix well. Stir in dried fruit. Let stand until ready to use.
Put flour, baking powder, spice and salt into a large bowl; stir to mix well. Add butter and cut in with pastry blender or rub in with fingers, until mixture looks like fine granules. Stir milk mixture and pour over flour mixture.
Stir with a fork until a soft dough forms. Turn out dough onto a lightly floured surface and knead 10 times. (If very sticky, let stand 3 or 4 minutes or add a little more flour.) Cut off about one-fourth of the dough. Put remaining dough on an ungreased cookie sheet at least 16 inches long.
Using both rolling pin and fingers, pat and roll dough into a flat triangle about 12 inches long and 9 inches wide across the bottom. With scissors, make about ten diagonal cuts down each long side of the triangle, cutting to within about 1 inch of the center.
Shape a small piece of reserved dough into a trunk at bottom of tree and remaining dough into a "pot." Dough may now be covered with plastic wrap and refrigerated for a couple of hours or frozen for up to 2 weeks.
Bake tree 10 minutes.
Beat egg white with a fork until broken up. Brush over hot bread, then sprinkle with sugar.
Bake 5 to 8 minutes longer, until light brown. With two spatulas, carefully transfer tree to a wire rack. If possible, cool at least 2 hours before serving.
Let guests break off small pieces.
Yield, 10 to 12 servings. Enjoy.
2/3 cup milk
1/2 cup granulated sugar
1 large egg, yolk and white separated
3/4 cup (4 ounces) diced dried fruit mix
2 1/2 cups all-purpose flour
1 tablespoon
baking powder
1 1/2 teaspoons pumpkin pie spice (or 3/4 teaspoon
ground cinnamon and 3/4 teaspoon ground cloves)
1/2 teaspoon salt
1/2 cup (1 stick) cold, unsalted butter, cut to small pieces
Granulated sugar
Check to see that one rack is in bottom third of oven and heat oven to 425 degrees F.
Measure milk in a 2-cup measure. Add sugar and egg yolk, stirring to mix well. Stir in dried fruit. Let stand until ready to use.
Put flour, baking powder, spice and salt into a large bowl; stir to mix well. Add butter and cut in with pastry blender or rub in with fingers, until mixture looks like fine granules. Stir milk mixture and pour over flour mixture.
Stir with a fork until a soft dough forms. Turn out dough onto a lightly floured surface and knead 10 times. (If very sticky, let stand 3 or 4 minutes or add a little more flour.) Cut off about one-fourth of the dough. Put remaining dough on an ungreased cookie sheet at least 16 inches long.
Using both rolling pin and fingers, pat and roll dough into a flat triangle about 12 inches long and 9 inches wide across the bottom. With scissors, make about ten diagonal cuts down each long side of the triangle, cutting to within about 1 inch of the center.
Shape a small piece of reserved dough into a trunk at bottom of tree and remaining dough into a "pot." Dough may now be covered with plastic wrap and refrigerated for a couple of hours or frozen for up to 2 weeks.
Bake tree 10 minutes.
Beat egg white with a fork until broken up. Brush over hot bread, then sprinkle with sugar.
Bake 5 to 8 minutes longer, until light brown. With two spatulas, carefully transfer tree to a wire rack. If possible, cool at least 2 hours before serving.
Let guests break off small pieces.
Yield, 10 to 12 servings. Enjoy.
Christmas Morning Almond Pound Cake
Christmas Morning Almond Pound Cake
2/3 cup butter, softened
8 oz. almond paste
1 tsp. almond extract
1 tsp. vanilla extract
1 1/4 cup sugar
4 eggs
1 tsp. baking powder
1/4 cup sour cream
2 1/2 cup all-purpose flour
3/4 cup milk
Garnish: powdered sugar, whipped cream and maraschino cherries with stems
In a bowl, blend together butter, almond paste and extracts until smooth. Slowly add sugar and beat again. Add eggs, one at a time, beating after each addition. Add baking powder to sour cream; beat together and add to above mixture. Slowly add flour alternately with milk until you have a nice smooth batter.
Pour into a greased and floured 12-cup Bundt pan. Bake at 325 degrees for 50 to 55 minuted or until the top is golden brown and it springs back when touched.
Turn off oven and open oven door. Let sit about 30 minutes and then remove to counter on rack or cutting board.
When cool, remove to a serving dish. Garnish wih powdered sugar, dollop of whipped cream and maraschino cherries.
Serve while the presents are being opened on Christmas Morning and Enjoy!
Submitted by Jennifer
2/3 cup butter, softened
8 oz. almond paste
1 tsp. almond extract
1 tsp. vanilla extract
1 1/4 cup sugar
4 eggs
1 tsp. baking powder
1/4 cup sour cream
2 1/2 cup all-purpose flour
3/4 cup milk
Garnish: powdered sugar, whipped cream and maraschino cherries with stems
In a bowl, blend together butter, almond paste and extracts until smooth. Slowly add sugar and beat again. Add eggs, one at a time, beating after each addition. Add baking powder to sour cream; beat together and add to above mixture. Slowly add flour alternately with milk until you have a nice smooth batter.
Pour into a greased and floured 12-cup Bundt pan. Bake at 325 degrees for 50 to 55 minuted or until the top is golden brown and it springs back when touched.
Turn off oven and open oven door. Let sit about 30 minutes and then remove to counter on rack or cutting board.
When cool, remove to a serving dish. Garnish wih powdered sugar, dollop of whipped cream and maraschino cherries.
Serve while the presents are being opened on Christmas Morning and Enjoy!
Submitted by Jennifer
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