Category: DESSERTS

unMORAVIAN CHICKEN PIE

I originally saw this recipe in Cook’s Country magazine and it sounded perfect for a COLD winter night. Hubby complained that it was too brown though and was really craving the veggies of a more traditional chicken pot pie (let’s face it many of us grew up on Swanson pot pies) so I adapted Kelly Price’s recipe in Cook’s Country magazine just a bit.

The name of the recipe really intrigued me (it sound like one of those made up countries for a royal wedding in a Hallmark movie 😀 ) so I did some research. A little history tutorial from wikipedia helped in understanding this recipe better.

I wanted to maintain the savory portion of this recipe as well as the original crust and gravy base, but needed to add some color and flavor for hubby which I guess makes it more of a a traditional chicken pot pie, but keeps my family happier 😀 I couldn’t do the open hearth so I settled for my oven. I did keep it protein heavy by not eliminating any of the chicken pieces when I added the veggies, so this becomes an overstuffed pie. This version uses a seared chicken instead of the boiled chicken. I think it adds another layer of flavor and makes things much simpler and quicker for me. You can even substitute rotisserie chicken pieces if you are in a serious hurry. I like to use chicken thighs because the dark meat is moister and has more flavor.

Moravians were a West Slavic ethnic tribe from Monravia, a region of the Czech Republic in the Early Middle Ages. Although it is not known exactly when the Moravian tribe was founded, Czech historian Dušan Třeštík claimed the tribe was formed between the turn of the 6th century to the 7th century, around the same time as the other Slavic tribes. The first known mention of the Moravians was in the Annales Regni Francorum in 822 AD. The tribe was located by the Bavarian Geographer between the tribe of the Bohemians and the tribe of the Bulgarians.

Like any historical area during the course of history, the control teetered back and forth. At times, the empire controlled even other neighboring regions, including Bohemia and parts of present-day Hungary, Poland and Ukraine. It emerged into one of the most powerful states in Central Europe. After the breakup of the Moravian Realm the Moravian tribe was divided between the new states Duchy of Bohemia and Hungary.

The western Moravians were assimilated by the Czechs and presently identify as Czechs for the most part. The modern nation of the Slovaks was formed out of the eastern part of the Moravian tribe within the Kingdom of Hungary.

Moravian chicken pie is a savory meat pie that seems to have originated in 1766 Salem, North Carolina by Moravian immigrants and were familiar with the preparation of meat pies, which are a staple of the cuisine of Central Europe, their ancestral home. It is a traditional double crusted pie made with flaky shortcrust pastry filled with only chunks of poached chicken meat and a thick broth-based sauce. In keeping with the simple, frugal Moravian lifestyle, the preparation of chicken pie required only five readily available ingredients (chicken, broth, flour, butter, salt) and a short baking time on an open hearth.  Unlike chicken “pot pies”, vegetables are never included in the filling. The pie is served in slices with hot chicken gravy on top, and extra gravy on the side. Mashed potatoes are a common accompaniment.

The traditional recipe for Moravian chicken pie has changed very little since colonial times, and its culinary fame has spread far beyond being just an iconic North Carolina dish. Moravian chicken pies are a staple of local church fundraisers, so much so that pastors are known to estimate the cost of various church projects by the number of chicken pies that must be sold to fund the project.

unMORAVAIN CHICKEN “POT” PIE serves 6-8 adapted from Kelly Price’s recipe in Cook’s Country
CRUST

1/2 cup sour cream
1 LARGE egg, lightly beaten
2 1/2 cups (12 1/2 ounces) all-purpose flour
1 1/2 teaspoons salt
12 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled

  • Combine sour cream and egg in bowl.
  • Process flour and salt in food processor until combined, about 3 seconds.
  • Add butter and pulse until only pea-size pieces remain, about 10 pulses.
  • Add half of sour cream mixture and pulse until combined, 5 pulses.
  • Add remaining sour cream mixture and pulse until dough begins to form, about 10 pulses.
  • Transfer mixture to lightly floured counter and knead briefly until dough comes together.
  • Divide dough in half and form each half into 4-inch disk.
  • Wrap each disk in plastic wrap and refrigerate for at least 1 hour or up to 2 days. (Dough can be wrapped tightly in plastic and foil and frozen for up to 2 months. Thaw completely at room temperature before using.)
  • Remove 1 dough disk from refrigerator and let sit for 10 minutes.
  • Working on lightly floured counter, roll into 12-inch round and transfer to 9-inch pie plate, leaving 1/2-inch overhang all around.
  • Repeat with second dough disk and transfer to parchment – lined rimmed baking sheet.
  • Cover both dough disks with plastic and refrigerate for 30 minutes.

FILLING

2 1/2-3 pounds bone-in chicken thighs
FRESH ground sea salt and black pepper
1/2 teaspoon sweet paprika
1 tablespoon avocado oil
3 cups low-sodium chicken broth
1 bay leaf
2 tablespoons unsalted butter
1/4 cup WONDRA flour
1/4 cup half-and-half
1 LARGE egg, lightly beaten
1/3 cup chopped onion
3/4 cup frozen peas and carrots, thawed and drained

  • Pat chicken dry with paper towels and generously season with salt and pepper.
  • Heat oil in large Dutch oven over medium-high heat.
  • Cook chicken until browned all over, about 10 minutes; transfer to plate.
  • Pour fat (you should have 2 tablespoons) into small bowl; reserve. If you get less than 2 tablespoons of fat from browning the chicken supplement it with butter.
  • When chicken is cool enough to handle, remove and discard skin.
  • Add broth, chicken, and bay leaf to now-empty pot and bring to boil.
  • Reduce heat to low and simmer, covered 15-18 minutes, until breasts register 175°.
  • Transfer chicken to bowl.
  • When chicken is cool enough to handle, shred into bite-size pieces, discarding bones.
  • Pour broth through fine-mesh strainer into second bowl and reserve (you should have about 2¾ cups); discard bay leaf.

ASSEMBLY & BAKING

  • Adjust oven rack to lowest position and heat oven to 450°.
  • Heat butter and reserved fat in now-empty pot over medium heat until shimmering.
  • Add flour and cook, whisking constantly, until golden, 1 to 2 minutes.
  • Slowly whisk in 2 cups of reserved broth and the half-and-half and bring to boil.
  • Reduce heat to medium-low and simmer gravy 6-8 minutes until thickened and reduced to 1¾ cups.
  • Season to taste.
  • Combine 1 cup gravy with shredded chicken; reserve remaining gravy for serving.
  • Fold in onions, peas and carrots.
  • Transfer chicken mixture to dough-lined pie plate and spread into even layer.
  • Top with second dough round, leaving at least 1/2-inch overhang all around.
  • Fold dough under itself so that edge of fold is flush with outer rim of pie plate.
  • Flute edges using thumb and forefinger or press with tines of fork to seal.
  • Cut four 1-inch slits in top.
  • Brush pie with egg and bake 18-20 minutes until top is light golden brown.
  • Reduce oven temperature to 375° and continue to bake 10-15 minutes more until crust is deep golden brown.
  • Let pie cool on wire rack for at least 30 minutes.

FINAL GRAVY

  • Add remaining ¾ cup reserved gravy and remaining ¾ cup reserved broth medium saucepan and bring to a SLOW boil.
  • Simmer over medium-low heat 5-7 minutes until slightly thickened.
  • Season to taste with salt and pepper.
  • Serve pie with gravy.

NOTE: The pie may seem loose when it first comes out of the oven; it will set up as it cools.

ZUCCHINI GINGER CAKE with GINGER CREAM CHEESE FROSTING

ZUCCHINI GINGER CAKE with GINGER CREAM CHEESE FROSTING ala Valerie Bertinelli

CAKE
Unsalted butter, for the pans
3 ½ cups all-purpose flour, plus more for the pan
1 ½ pounds zucchini
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 ¼ teaspoons salt
1 ½ teaspoons QUALITY ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
2 cups light brown sugar
4 LARGE eggs
1 ⅓ cups avocado oil
¾ cups whole milk
1 ½ tablespoon finely grated fresh ginger
1 ½ teaspoons vanilla extract

  • Preheat the oven to 350º.
  • Butter and flour two 9-inch cake pans.
  • Grate the zucchini on the large holes of a box grater, then wrap in a clean kitchen towel and squeeze dry.
  • Whisk the flour, baking powder, baking soda, salt, cinnamon, ground ginger and cloves together in a large bowl.
  • In a second large bowl, whisk the brown sugar, eggs, oil, milk, fresh ginger, vanilla and grated zucchini. Add the flour mixture to the wet ingredients and stir until just combined.
  • Divide the batter between the prepared cake pans; smooth the tops with an offset spatula.
  • Bake the cakes until a wooden pick inserted into the center comes out clean, about 30 minutes.
  • Cool in the pans for 10 minutes, then invert onto a cooling rack and cool completely.
  • Use a serrated knife to carefully cut each cake in half horizontally, making four layers. OPTIONAL!

FROSTING
24 ounces cream cheese, softened
2 sticks (1 cup) unsalted butter, softened
6 cups confectioners’ sugar
½ cup finely chopped crystallized ginger, plus a few pieces sliced into thin strips, for garnish

  • Beat the cream cheese and butter in a large bowl with an electric mixer until smooth.
  • Gradually add the confectioners’ sugar, beating until incorporated
  • Beat in the chopped crystallized ginger.

ASSEMBLY (NOTE: – most times I just make a 2 layer cake which really only needs half as much frosting)

  • Place a cake layer on a cake stand or platter.
  • Spoon a quarter of the frosting (about 1 1/2 cups) on top and smooth it evenly with an offset spatula.
  • Stack another cake layer on top; repeat with the frosting.
  • Continue with the remaining cake layers and frosting, leaving the sides of the cake bare. Top with the sliced crystallized ginger.

LEMON POPPY SEED BLUEBERRY ROLLS

LEMON POPPY SEED BLUEBERRY SWEET ROLLS

FILLING
1/2 cup granulated sugar
1/8 teaspoon salt
2 tablespoons unsalted butter melted
1 teaspoon vanilla extract
the zest of one lemon
1 cup FRESH small wild blueberries or defrosted frozen berries

  • Combine  sugar, and salt in bowl.
  • Stir in melted butter, lemon zest, and vanilla extract.
  • Fold in blueberries.
  • Set aside while you prepare the dough.

DOUGH
1 1/4 cup whole milk, divided
4 teaspoons instant or rapid-rise yeast
2 tablespoons granulated sugar; divided
2 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon poppyseeds
6 tablespoons unsalted butter, divided

  • Butter a cast iron baker or basking dish.
  • In a small heat proof bowl heat ¼ cup of the milk in the microwave until 110 degrees (about 15 to 20 seconds).
  • Stir in yeast and 1 teaspoon of sugar and let sit until bubbly.
  • Mix together flour, baking powder, salt, poppy seeds and remaining 5 teaspoons of sugar together in large bowl.
  • Stir in 2 tablespoons butter, yeast mixture, and remaining 1 cup of milk until dough forms.
  • Transfer dough to a floured counter and knead until smooth ball forms, about 2 minutes.
  • Roll dough into a 12 by 9 inch rectangle, with long side parallel to counter edge.
  • Brush dough all over with 2 tablespoons melted butter, leaving ½-inch border on far edge.
  • Sprinkle dough evenly with filling, then press filling firmly into dough.
  • Loosen dough from counter and roll away from you into a tight log and pinch seam to seal.
  • Roll log seam side down and cut into 8 equal pieces.
  • Stand buns on end and gently re-form ends that were pinched during cutting.
  • Place 1 bun in center of prepared pan and others around perimeter of pan, seam sides facing in.
  • Brush the tops of the buns with remaining 2 tablespoons butter.
  • Cover buns loosely with plastic wrap and let rise for 30 minutes.
  • Preheat the oven to 350°.
  • After rising, bake buns until edges are well browned, 23 to 25 minutes.

Loosen buns from sides of pan with paring knife and let cool for 5 minutes.

LEMON CREAM CHEESE ICING GLAZE
2 ounces cream cheese, softened
3 tablespoons butter, softened
Juice of one lemon
1/2 teaspoon vanilla
3/4 cup powdered sugar
pinch of salt
*More lemon zest for topping

  • Mix together softened cream cheese and butter until smooth.
  • Add lemon juice, confectioners sugar, vanilla, and salt and mix until combine.
  • Pour glaze evenly over tops of buns, spreading with spatula to cover.

TENDER WHITE CAKE with BUTTERCREAM or CREAM CHEESE BUTTERCREAM

CAKE
1/2 cup (1 stick) salted butter, softened at room temperature
1 3/4 cups sugar
6 large egg whites, room temperature
3 2 3/4 cups + 2 scant tablespoons cake flour
2 1/2 teaspoons baking powder
1/2 teaspoons salt
1 teaspoon CLEAR almond extract
1 teaspoon PURE vanilla extract powder
1 1/4 cups WHOLE milk, room temperature
2 ounces avocado oil

  • Preheat your oven to 335ºF.
  • Oil and flour two 8″ x 2″ cake pans or line 18 cupcake tins.
  • Whisk together flour, baking powder and salt. Set aside.
  • Whisk together milk, oil and extracts. Set aside.
  • Cream butter in a stand mixer until smooth.
  • Add sugar and whip 3-5 minutes on high until light and white.
  • Add in room temperature egg whites one at a time, letting each fully combine after each before adding the next.
  • Add in a third of the dry ingredients, combining well.
  • Add in half of the milk mixture, combining well.
  • Followed by another third of the dry, then the rest of the milk mixture and then the rest of your dry, mixing until just combined.
  • Add batter into prepared cake pans.
  • Bake at 25-35 minutes or until a toothpick comes out clean.
  • Let cool ten minutes in pan and then turn out cakes onto a cooling rack for another 20 minutes.
  • Wrap cakes warm with saran and place into the freezer to flash chill to lock in the moisture.
  • Once cool, but NOT yet frozen, trim off the brown edges of your cakes and frost as desired.
  • Chill cake.

NOTE: Cake flour makes a much more tender cake, but you can substitute 2 3/4 cups all purpose flour. Cake flour and all purpose flour are NOT an exact substitution.

Everyone needs a good creamy, delicious frosting in the recipe file, but sometimes you need options. So here is a plain buttercream AND a cream cheese buttercream.

BUTTERCREAM
8 ounces egg whites (4-6 extra large eggs) room temperature
32 ounces (8 sticks) unsalted butter
4 cups powdered sugar
32 oz unsalted butter room temperature
1/2 teaspoon salt
1 tablespoon CLEAR vanilla extract

  • Whisk egg whites and powdered sugar in a mixing bowl.
  • Whisk to combine on low then whisk on high, adding in your butter in small chunks, vanilla and salt. Turn mixer up to high and whip until light, fluffy and white.

CREAM CHEESE BUTTERCREAM
4 ounces salted butter, room temperature
8 ounces cream cheese, room temperature
4 cups powdered sugar
pinch salt
1 teaspoon of QUALITY, PURE Vanilla

  • Beat cream cheese, butter and vanilla in a mixer until blended.
  • Add pinch of salt and powered sugar a cup at a time and continue to mix until sugar is WELL incorporated.

BRIOCHE PLUM TART ala Dorie Greenspan

Years ago (2009ish) I participated in a baking group called, Tuesdays with Dorie aka TWD, where we baked exclusively from Dorie Greenspan’s cook book, Baking: From My Home to Yours. There was one particular recipe that I REALLY wanted to bake, but I had to miss that week for some reason and am FINALLY getting around to making it.

I love the simplicity of the brioche in this recipe, but LOVE that it’s a bit sweeter than your average brioche. The dough is better made the day before – you get much better results from letting it sit overnight. I happened to have bought some sour plum jam at the Christmas fair just to make this tart with! It’s really hard to find plum jam in the grocery stores, even before the COVID19 shortages. Your beautifully sweet brioche dough is filled with tart jam and fresh plum slices to create a really fancy and decadent coffee cake!

BRIOCHE PLUM TART pg 54-55
DOUGH
1 1/2 teaspoons active dry yeast
1/3 cup whole milk, just warm to the touch
2 cups all-purpose flour
3 tablespoons sugar
pinch of salt
5 tablespoons unsalted butter, melted and cooled
2 large eggs, at room temperature
1 teaspoon PURE vanilla extract

  • Put the yeast and warm milk in the bowl of a stand mixer and stir until the yeast is dissolved.
  • Add the rest of the ingredients to the bowl, and fit the mixer with the dough hook, if you have one.
  • Working on low speed, mix for a minute or two, just to get the ingredients together.
Increase the mixer speed to medium and beat for 7–10 minutes, stopping a few times to scrape down the bowl and the hook, until the dough is stretchy and fairly smooth. The dough will seem fairly thin, more like a batter than a dough, and it may not be perfectly smooth which is fine.
  • Transfer the dough to a clean lightly greased bowl, cover with plastic wrap and leave it in a warm place until nearly doubled in size, 30 – 40 minutes.
  • Deflate the dough by lifting it up around the edges and letting it fall with a slap into the bowl. Cover the bowl again with plastic wrap and put it in the refrigerator.
  • Slap the dough down in the bowl every 30 minutes until it stops rising, about 2 hours.
  • After that leave the dough in the refrigerator overnight – it will be tastier for the wait.

the NEXT DAY

  • Generously butter the pan.
  • Press the chilled dough into the bottom of the pan and up the sides – don’t worry if it’s not even.
  • Cover the pan loosely with plastic wrap and refrigerate for 30 minutes.
  • While the dough is in the refrigerator, prepare the filling.

FILLING
6 LARGE ripe plums, preferably Italian prune plums
2 tablespoons coarsely chopped walnuts, pecans or almonds
3 tablespoons sugar

  • Halve and pit the plums.
  • Slice each plum in half and then into 4-5 slices. Set aside.
  • Toss the chopped nuts with the sugar and set aside.

ASSEMBLY
1/4 cup plum jam

  • Remove the tart pan from the fridge and push and press the dough up the sides of the pan.
  • Spoon the jam onto the dough and spread it over the bottom.
  • Arrange the plums cut side down in concentric circles covering the jam.
    Scatter the nut mixture, and cover the tart lightly with a piece of plastic wrap.
Place the tart on a baking sheet lined with parchment or a silicone mat and let it rest in a warm place for 30 minutes.

BAKING

  • Meanwhile, center a rack in the oven and preheat the oven to 425°.
  • Bake tart for 20 minutes.
  • Cover it loosely with a foil tent to prevent the crust from getting too dark, and continue baking for another 10 minutes, or until the fruit juices are bubbling and the crust is firm and beautifully browned – it will sound hollow when tapped.
  • Transfer the tart to a rack to cool for at least 45 minutes before serving.

NOTE: This tart looks BEST when it’s made in a 9 inch fluted pan, but I also love using my 9 inch spring form for just about everything these days.  I made a second one, but was out of the plum jam now and nuts so I substituted blackberry jam and heath bar pieces for the nuts.  Guess what?  It was even better!!!!

 

SNICKERDOODLE THUMBPRINTS for EASTER

I don’t know about you, but I have been watching A LOT of television during this pandemic lock down.  Or at least I have had it on to keep me company.  I had a Hallmark movie on the other day while I was cutting quilt pieces and they mentioned a cookie that I had all but forgotten about and can’t even remember the last time I made.  So, I dug out the recipe and made a batch for Easter.  I hope you are enjoying your Easter as best as you can and enjoy these cookies too.

SNICKERDOODLE THUMBPRINTS yield: 4 dozen

2¼ cups all-purpose flour
1 teaspoon cream of tartar
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1⅔ cups sugar, divided
2 egg yolks
1 teaspoon PURE vanilla extract
1+ 1 teaspoon QUALITY ground cinnamon
1 cup prepared apple butter

  • Preheat oven to 350°.
  • Line baking sheets with silpats or parchment paper.
  • In a medium bowl, sift together flour, cream of tartar, baking powder, baking soda, 1 teaspoon cinnamon and salt.
    In a large mixing bowl, combine butter and ⅔ cup sugar. Beat at high speed with a mixer until light and creamy.
  • Add egg yolks and vanilla extract, beating until combined.
  • Add flour mixture, beating until incorporated.
  • In a small bowl, combine remaining 1 cup sugar and 1 teaspoon cinnamon, stirring to blend.
    Using a levered 2-teaspoon scoop, drop dough into cinnamon-sugar mixture, tossing to coat.
  • Place dough balls 2 inches apart on prepared baking sheets.
  • Using your thumb or the back of a rounded measuring spoon, press an indentation into the center of each dough ball.
  • Fill each indentation with ½ teaspoon apple butter.
  • Bake for 7 minutes.
  • Remove pans from oven, and fill each indentation with an additional ½ teaspoon apple butter.
  • Bake another 6-8 minutes until edges of cookies are golden brown.
  • Transfer cookies to wire cooling racks, and let cool completely.
  • Store in a single layer in airtight containers, and refrigerate for up to a day.

CINNAMON CRUMB STREUSEL COFFEE CAKE

Years and years ago I made the Bisquick box recipe of Cinnamon Crumb Streusel Coffee Cake and it was always a BIG hit. But as I progressed to scratch cooking it was apparent that my favorite coffeecake recipe had to be revamped! But, it had to remain moist, full of cinnamon flavor, buttery and with a bit of crunch to the top.

CINNAMON CRUMB STREUSEL COFFEE CAKE
CAKE
1 stick butter, softened
3/4 cup sugar
1 teaspoon PURE vanilla
1 LARGE egg
2 cups flour
2 teaspoon baking powder
pinch salt
3/4 cup WHOLE milk

  • Preheat the oven to 350°.
  • Cream together the butter and sugar, scraping down the sides occasionally.
  • Add the vanilla and egg, mix in.
  • In a separate bowl, sift together the flour, baking powder and salt.
  • Add one half of flour mixture to the mixer, and when mostly combined, add the milk.
  • Once the milk is mostly incorporated, add the rest of the flour. This will be a fairly thick batter.

FILLING
3 tablespoons butter, softened
1 tablespoon QUALITY cinnamon
1/2 cup flour
1/2 cup PACKED brown sugar

  • In a small bowl, using 2 forks or a pastry cutter combine everything until soft crumbs form.

TOPPING
5 tablespoon butter, softened
3/4 cup flour
1/2 cup PACKED brown sugar
1 tablespoon QUALITY cinnamon

  • In a small bowl, using 2 forks or a pastry cutter combine everything until soft crumbs form.

ASSEMBLY

  • Grease a 9×9 baking pan.
  • “Pour” in ½ of cake batter, and spread evenly.
  • Sprinkle the filling over top.
  • “Pour” in remaining cake batter, and with an offset spatula spread carefully across the top of the filling.
  • Sprinkle the topping over the top and press lightly so it adheres.
  • If you prefer your streusel to be more distributed, use a knife to create a bit of a swirl throughout the layers.
  • Bake in preheated oven for 45-50 minutes, until a toothpick inserted comes out clean.
  • Cool slightly on wire rack before serving.

NOTE: My dad always would add a pat of butter to the top and let it melt for a few seconds in the microwave when eating it as a leftover 😀

HOMEMADE SWEETENED CONDENSED MILK

During this isolation time, I’m returning to more and more scratch cooking – even more than I normally do 😀 I wanted to make some of my homemade COWBOY BROWNIES, but they called for sweetened condensed milk and I didn’t have any and was NOT going out to get any so decided to dig out the recipe to make my own.

HOMEMADE SWEETENED CONDENSED MILK – Makes 1 1/4 cups.
This Homemade version of sweetened Condensed Milk recipe makes a super delicious, made from scratch version of sweetened condensed milk for baking. It also makes a GREAT coffee mate or protein drink additive 😀

2 cups WHOLE milk
3/4 cup sugar, honey, or maple syrup (depending on the flavor you’re looking for)
4 tablespoons salted butter, cut into small pieces
1 teaspoon PURE vanilla extract

  • Whisk together milk and sugar, honey or syrup in a medium saucepan over medium-low heat.
  • Whisking often, bring to a low simmer and whisking often, simmer until milk has reduced by half, about 30-45 minutes.
  • Once reduced, remove from heat and stir in butter and vanilla.
  • Allow to cool COMPLETELY!
  • Store in a mason jar in the refrigerator for up to 1 week.

ISOLATION COOKIES

With all the time at home I decided to do a little baking and came up with a new cookie recipe.  I wanted to try my hand at exact and specific baking science measurements.  This cookie recipe turned out chewy, flavorful and quite satisfying.  Hubby LOVES them.

ISOLATION COOKIES
2 sticks unsalted butter
12 ounces bread flour (see notes)
1 teaspoon sea salt
1 teaspoon baking soda
2 ounces white sugar
8 ounces brown sugar (see notes)
1 LARGE egg
1 LARGE egg yolk
1 ounce WHOLE milk
1 1/2 teaspoons QUALITY vanilla
5 ounces semi-sweet mini chocolate chips
5 ounces golden raisins
2 ounces craisins

  • Line cookie sheet with parchment paper and lightly spray with non-stick cooking spray.
  • Melt butter and set aside to cool.
  • Sift together the flour, baking soda and salt. Set aside.
  • Whisk together the eggs, milk and vanilla.
  • Pour butter into mixing bowl and add sugars, beating for 2 minutes until well incorporated.
  • Reduce mixer speed and add egg mixture until thoroughly combined.
  • Gradually add flour mixture until smooth, scraping down the sides. Chill dough for an hour before baking.
  • Preheat oven to 375°.
  • Using a cookie scoop scoop out portions onto prepared cookie sheets.
  • Bake 12-13 minutes until golden.
  • Let set 5 minutes before removing from the tray to cool.

NOTES:

  • The main difference between bread flour and all–purpose flour is a matter of protein. Bread flour, which comes in white and whole wheat varieties, has a higher protein content than all–purpose, usually 11-13%. It’s called “bread flour” because most bread requires higher amounts of protein to produce lots of gluten.
  • The darker the sugar, the chewier the cookie 😀

PLUM SLAB PIE ala VALERIE BERTINELLI

PLUM SLAB PIE ala Valerie Bertinelli yield 12 servings

CRUST
3 cups all-purpose flour, plus extra for dusting
1/4 cup granulated sugar
2 teaspoons kosher salt
3 sticks (12 ounces) cold unsalted butter, cubed
1 tablespoon white wine vinegar
1/3 cup cold water, plus more if needed
Cooking spray, for spraying the baking sheet
1 tablespoon heavy cream
1 large egg
2 tablespoons turbinado sugar

  • Combine the flour, granulated sugar and salt in a food processor and mix until combined.
  • Add the butter and pulse until evenly combined and the size of small pebbles.
  • Pour in the vinegar and pulse 1 to 2 times until just combined.
  • With the food processor running, slowly pour in the cold water, adding just enough for the dough to form a ball. You may not need the entire 1/3 cup of water.
  • Remove the dough from the food processor and form it into a ball.
  • Cut off about a third of the ball so you have a small piece (about 10 ounces) and a larger piece (about 1 pound 6 ounces; see Cook’s Note).
  • Form both pieces of dough into discs, wrap in plastic wrap and refrigerate for at least 4 hours.
  • Preheat the oven to 400 degrees F.
  • Spray a baking sheet very lightly with cooking spray.
  • Dust a work surface lightly with flour.
  • Roll the larger disc of dough into a rectangle that is 2 inches larger on all sides than the baking sheet.
  • Roll the dough onto the rolling pin and then unfold it over the baking sheet, gently guiding the dough into the baking sheet and lightly pressing it into the corners, sides and bottom.
  • Refrigerate while you prepare the rest of the pie.
  • Lightly dust the work surface with flour and roll out the smaller disc of dough into a 20-by-12-inch rectangle.
  • Place a ruler along the 12-inch side of the dough and make a mark with a pizza cutter every 1/2 inch. Turn the ruler along each mark and use it as a guide to cut a straight line, making twelve 1/2-inch strips that are 20 inches long.
  • Transfer the strips of dough to a baking sheet, laying them diagonally so they fit and dusting the strips with flour as you lay them down.
  • Refrigerate while you make the filling so the dough does not begin to stick together.

FILLING
6 pounds red plums, cut in 1/4-inch half-moon slices
1 1/2 cups granulated sugar
3 tablespoons cornstarch
2 teaspoons almond extract
2 teaspoons orange zest plus 1/3 cup fresh orange juice (about 1 small navel orange)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon kosher salt

  • In a large bowl, mix together the plums, granulated sugar, cornstarch, almond extract, orange zest and juice, cinnamon, ginger and salt, making sure the plums are evenly coated.
  • Let sit no more than 5 minutes.

ASSEMBLY

  • Evenly spread the filling over the crust on the baking sheet.
  • Lay one of the dough strips diagonally across the baking sheet from one corner to the other.
  • Repeat laying strips parallel to the first piece evenly across the rest of the pie. You can cut strips down to size as you work your way towards the end of the pie, making sure to leave a bit of overhang on both sides.
  • Take every other strip of dough and fold it back over itself so that it exposes a little more than half of the filling. Lay a long strip of dough in the opposite direction, going diagonally from one corner to the other. Fold the dough strips back down and you will begin to see a lattice form. Fold back every other strip of dough that you didn’t fold back before, and then lay another strip of dough diagonally across the pie, working towards a corner. Continue this process until half the pie has a lattice top. Then rotate the pan and repeat the same process on the other side to finish the lattice.
  • Fold the dough hanging over the sides of the pie up and over the edge, tucking the ends of the strips from the lattice top inside. This will ensure the strips of dough stay anchored to the edges of the pie.
  • Crimp the edges of the dough using your pointer fingers and thumb to pinch the dough together.
  • Whisk together the heavy cream and egg and brush evenly over the lattice top and edges of the pie.
  • Sprinkle the entire pie with turbinado sugar and bake until the crust is a deep golden brown and bubbles form towards the middle of the pie, about 1 hour and 10 minutes.
  • Let cool completely, at least 40 minutes.

COOK’S NOTES

  • I have made this many times and it translates into other flavor profiles EXTREMELY well.  My personal favorite is peach, but I also love it made as cherry!
  • The weights for dividing the dough are approximations!  The weights are totally dependent on several factors – your climate (rain really affects the outcome) as well as how much water you add to the dough. The most important thing is to remember is to divide the dough so you have 1 piece that is twice the size as the other piece of dough.

BANANA CREAM CHEESECAKE

BANANA CREAM CHEESECAKE

CRUST
20 lemon or vanilla cream-filled sandwich style cookies I usually use OREO
2-3 tablespoons butter, melted

  • Finely crush cookies in food processor.
  • Add melted butter, blending until well combined.
  • Press mixture into the bottom of a 10″ springform pan and smooth it out.
  • Refrigerate the crust while you make the filling.

FILLING
3 blocks (24 ounces) cream cheese, softened
2/3 cup FINE sugar
2 tablespoons cornstarch
3 LARGE eggs
3/4 cup – 2 VERY ripe bananas mashed
1/2 cup whipping cream
2 teaspoons PURE vanilla extract

  • Preheat oven to 350°.
  • Wrap spring form pan with a double layer of foil and place in a deep baking dish or roaster.
  • Beat cream cheese with electric mixer until creamy.
  • Add sugar and cornstarch, blending well.
  • Add eggs one at a time, blending until incorporated before adding additional eggs.
  • Beat in bananas until well blended.
  • Add whipping cream and vanilla, blending until smooth.
  • Pour mixture into crust.
  • Fill roasting pan with hot water halfway up the side of the spring form pan.
  • Bake 15 minutes.
  • Reduce oven temperature to 300°.
  • Bake an additional 60-75 minutes, or until center is almost set.
  • Allow to cool COMPLETELY on cooling rack.
  • Before removing the pan ring, slide a knife around the edge of the cake to separate the cake from the pan cleanly.
  • Refrigerate cheesecake, uncovered, at least 6 hours.

ASSEMBLY
FRESH whipped cream
Caramel Sauce
Fudge sauce
FRESH sliced banana

  • Serve with FRESH whipped cream, caramel sauce, fudge sauce and FRESH sliced bananas.

CARAMEL SAUCE 
1/2 cup heavy cream
4 tablespoons butter, softened
2 tablespoons light corn syrup
3/4 cup sugar
2+ tablespoons water

  • Combine the cream and butter in a small saucepan and bring to a simmer, stirring frequently to prevent scorching.
  • Remove from the heat.
  • In a medium saucepan cook the corn syrup over a medium heat until bubbly.
  • Fold in 1/4 cup of the sugar and continue to cook until the edges begin to turn a light amber color.
  • Add in 1/4 cup sugar more and repeat until all the sugar is blended in.
  • Continue cooking until amber color darkens stirring constantly.
  • Remove from the heat and carefully fold in the cream mixture.
  • Cook over medium heat stirring frequently until caramel is bubbling.
  • Serve warm.
  • Makes 1 1/2 cups.

NOTE: Refrigerate for up to 2 weeks. Microwave 20-30 seconds to soften before serving.

MOCHA HOT FUDGE SAUCE
1/3 cup warm water
1/4 cup light corn syrup
scant 1/3 cup unsweetened cocoa powder
2 tablespoons sugar
4 oz. bittersweet chocolate, melted & cooled
3 tablespoons strong brewed coffee
2 tablespoons golden rum

  • In a medium saucepan blend together the water, corn syrup dissolving the sugar and cocoa into it until smooth.
  • Bring to a low boil.
  • Remove from heat and whisk in the chocolate until smooth.
  • Gradually add the coffee and rum until desired flavor and consistency is reached.
  • Serve warm.

NOTE: Refrigerate for up to 2 weeks. Microwave 20-30 seconds to soften before serving.

MRS. GIBSON’S CHOCOLATE CHEWS

One of the things I look for when we’re antiquing is old recipe boxes. Not just any old recipe boxes, but old recipe boxes FULL of handwritten recipes. This recipe came from one of those boxes. I have no idea who owned the box, just that MANY of their recipe’s were in the same handwriting and referenced Mrs. Gibson who must have been an excellent cook based on the recipes I’ve tried so far!  This recipe has the added bonus of being a no bake recipe.

MRS. GIBSON’S CHOCOLATE CHEWS yields 24 cookies
1/2 cup (whole)* milk
2 1 cup sugar
1 stick (1/2 cup – 8 tablespoons) butter
6 tablespoons unsweetened cocoa
1 teaspoon PURE* vanilla extract
3 1/4 cups quick oatmeal
1/2 cup FINELY chopped walnuts

  • In a large saucepan melt the butter.
  • Whisk in the milk and vanilla.
  • Stir in the sugar and cocoa until dissolved and bring to a SLOW boil.
  • Remove from heat and let cool 2 minutes.
  • In a large bowl sift together the oatmeal and nuts.
  • Pour the cocoa mixture over the oatmeal and nuts.
  • Use 2 spatulas (see note) to mix it all together until well coated. (see notes)
  • With your hands (see note) form into balls and cool on wax paper. (see notes)

NOTE:

  • Based on the age of the recipe card and style of writing I decided whole milk and PURE vanilla extract were a MUST for the texture and flavor of this recipe to be best.
  • I spray the spatulas with non-stick cooking spray to keep the mixture from sticking.  I use food grade rubber gloves also sprayed with non-stick cooking spray to form the balls with. BUT, the best thing I finally started doing was using a cookie scoop sprayed with non stick spray to make the cookies more even.