Category: CAKES & PIES

RUM RAISIN CARROT CAKE with CREAM CHEESE FROSTING

CAKE
2 1/2 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1 cup packed golden brown sugar
1 cup sugar
1 1/2 cup butter, softened
3 Jumbo eggs
2 teaspoons pure vanilla extract
1/4 cup golden rum*
3 cups grated carrots
8 ounce can crushed pineapple, drained well
1 cup golden raisins
1/2 cup chopped walnuts

  • Pour rum over raisins and set aside for at least an hour.
  • Preheat oven to 350 degrees.
  • Grease and flour 2-9 inch cake pans.
  • In a large bowl sift together the flour, baking soda, salt, cinnamon and sugars.
  • In another bowl cream together the butter, brown sugar, vanilla and 1 egg. Add additional eggs and beat until well creamed.
  • Add dry ingredients gradually until well blended.
  • Add carrots, pineapple and walnuts until well blended.
  • Drain raisins and fold in last.
  • Pour batter into prepared pans.
  • Bake 1 hour or until toothpick comes out clean.
  • Cool 10 minutes.
  • Invert cakes onto rack and cool completely.

*As an option you could soak the raisins in orange juice instead and then substitute 1 teaspoon maple flavoring for the rum.

FROSTING
16 ounces cream cheese, softened
1/2 cup butter, softened
juice of 1 lemon
2 teaspoons pure vanilla extract
3 cups powdered sugar

  • In a medium bowl beat cream cheese and butter until smooth.
  • Add lemon juice and vanilla. Beat until blended.
  • Add powdered sugar gradually until well blended and smooth.
  • Ice first layer and then add 2nd cake top and ice again including sides of cake.
  • Refrigerate 1 hour to set icing before serving.

This recipe is also great as cupcakes.

    BROWN SUGAR CRUMB CAKE

    BROWN SUGAR CRUMB CAKE
    CAKE
    1/2 cups flour, sifted
    1/2 cup sugar
    1 tablespoon baking powder
    1/2 teaspoon sea salt
    1 JUMBO egg
    1/2 cup milk
    1 teaspoon vanilla

    • Preheat oven to 350°.
    • Prepare baking dish with cooking spray and a light flour dusting.
    • Sift together dry ingredients in a mixing bowl.
    • In a large mixing bowl whisk together the milk, egg and vanilla until well blended.
    • Gradually fold the dry ingredients into the wet ingredients JUST until combined. DO NOT OVER MIX!
    • Spread batter into pan.

    TOPPING
    1 1/4 cup flour, sifted
    1 cup packed dark brown sugar**
    2 teaspoons cinnamon, sifted
    1/2 cup unsalted butter, melted

    • In a medium bowl sift together the dry ingredients.
    • Pour melted butter over dry ingredients and stir gently until crumbs form.
    • Sprinkle the crumbs over the batter.
    • Use a knife to swirl some of the crumb mixture down into the cake.
    • Bake 25-30 minutes or until toothpick comes out clean.
    **With the move coming up I’m not replacing food and I was OUT of brown sugar!  Then I remembered I had cut out an article on making your own brown sugar.  I have to say that in the future I may always make my own brown sugar – the flavor was so deep and rich.
    HOMEMADE BROWN SUGAR
    1 cup granulated sugar
    1 tablespoon Grandma’s molasses for light brown sugar 
    2 tablespoons Grandma’s molasses for dark brown sugar

    Combine together in a large mixing bowl starting with a low speed and gradually increasing until well blended.  This can take as long as 10 minutes.

    ORANGE CARROT CAKE with ORANGE CREAM CHEESE FILLING and PINEAPPLE CREAM CHEESE ICING

    I made this for Christmas dinner’s dessert, but it should have been a meal in itself. DEFINITELY making this one again and again!!
    ORANGE CARROT CAKE with ORANGE CREAM CHEESE FILLING and PINEAPPLE CREAM CHEESE ICING

    CAKE
    4 eggs, room temperature
    3 cups flour
    2 teaspoons finely shredded orange peel
    1 1/2 teaspoons baking powder
    1/2 teaspoon salt
    1/4 teaspoon baking soda
    2 1/4 cups sugar
    1 1/2 cups canola oil
    1 teaspoon vanilla
    1/4 cup spiced rum
    1/2 cup golden raisins
    2 cups finely shredded carrots
    1 cup flaked coconut
    1 – 11 ounce can mandarin orange sections, drained WELL and coarsely chopped

    • Pour rum over raisins and set aside for at least an hour.
    • Preheat oven to 350 degrees.
    • Line pans with waxed paper and grease and flour the paper in 3-8 inch cake pans.
    • In a large bowl sift together the flour, baking soda, orange peel, salt and sugar.
    • In another bowl cream together the canola oil, vanilla and 1 egg. Add additional eggs and beat until well creamed.
    • Add dry ingredients gradually until well blended.
    • Fold in carrots and coconut blending well.
    • Drain raisins and oranges WELL and fold in last.
    • Spoon batter into prepared pans.
    • “drop” pans to settle batter evenly.
    • Bake 30-45 minutes or until toothpick comes out clean.
    • Cool 10 minutes.
    • Remove layers from pans and remove wax paper.
    • Invert cakes onto rack and cool completely before assembling.

    *As an option you could soak the raisins in orange juice instead and then substitute 1 teaspoon maple flavoring for the rum. But my favorite way is to use Parrot Bay Coconut rum.

    ORANGE CREAM CHEESE FILLING
    6 ounces cream cheese, softened
    1/2 cup orange marmalade
    1/2 cup powdered sugar

    • In a medium mixing bowl beat cream cheese until fluffy.
    • Add orange marmalade and powdered sugar.
    • Spread half the filling between each layer.
    • Frost top and sides of cake.

    PINEAPPLE CREAM CHEESE FROSTING
    16 ounces cream cheese, softened
    1/2 cup butter, softened
    2 tablespoons pineapple juice
    2 teaspoons pure vanilla extract
    3 cups powdered sugar

    • In a medium bowl beat cream cheese and butter until smooth.
    • Add lemon juice and vanilla. Beat until blended.
    • Add powdered sugar gradually until well blended and smooth.
    • Ice first layer and then add 2nd cake top and ice again including sides of cake.
    • Refrigerate 1 hour to set icing before serving.

    Cinnamon Chocolate Babka Muffins

    Cinnamon Chocolate Babka Muffins

    DOUGH

    1/2 cup whole milk, warmed 110 degrees

    1/4 cup sugar

    2 teaspoons instant rapid rise yeast

    1 large egg at room temperature

    2 cups all purpose flour

    1/2 teaspoon salt

    3 tablespoons unsalted butter at room temperature

    • Using a stand mixer, use a paddle to combine the milk, sugar and yeast, stirring to blend.
    • Add the egg, flour and salt mixing on low until a sticky dough begins to form.
    • Mix in the butter until well blended with no remaining chunks.
    • Switch to a dough hook and knead on low for about 10 minutes. The dough will be loose and sticky.
    • Butter a large bowl.  Add dough, cover with tea towel and let rise until doubled in a warm place. This will take 1-2 hours.

    FILLING

    3/4 cup milk chocolate chips

    1/4 cup brown sugar

    1 teaspoon ground cinnamon

    pinch of salt

    3 tablespoons unsalted butter at room temperature

    • Chop chocolate pieces in a food processor until small coarse pieces.
    • Add brown sugar, cinnamon and salt and pulse until coarse crumbs.
    • Set aside.

    EGG WASH

    1 egg, lightly beaten

    1 tablespoon heavy cream

    • Whisk together until well blended.

    STREUSEL TOPPING

    1/3 cup brown sugar

    1/4 cup all purpose flour

    3 tablespoons unsalted butter at room temperature

    • In a small bowl combine the brown sugar and flour.
    • Cut the butter in with a pastry blender until it resembles coarse crumbs.
    • Set Aside.

    ASSEMBLY

    • VERY GENEROUSLY butter 12 muffin tins OR use muffin papers for easier clean up.
    • Turn out the dough onto a floured work surface.  Gently depress the center to deflate.  Let rest 5 minutes.
    • Roll the dough into a 12×20 rectangle.  (flour as needed to prevent sticking)
    • Sprinkle the filling evenly over the dough.
    • Roll the dough into a tight log.
    • Cut the dough into 12 equal pieces (HINT: I now use dental floss for all this type of cutting.  You get a good clean cut every time.)
    • Place each piece into you prepared tin or papers.
    • Cover with your tea towel and let rise 30 minutes or so.
    • Preheat oven to 350 degrees.
    • After 30 minutes, brush tops with the egg wash.
    • Sprinkle each with the streusel topping.
    • Bake for 15-20 minutes or until puffed and brown around the edges.
    • Cool completely on wire racks in the tin. (I use the papers because I like them warm, but the come out of the tins better cool).

     

     

    BROWN SUGAR CRUMB CAKE & HOW TO MAKE YOUR OWN BROWN SUGAR

    BROWN SUGAR CRUMB CAKE
    CAKE
    1/2 cups flour, sifted
    1/2 cup sugar
    1 tablespoon baking powder
    1/2 teaspoon sea salt
    1 JUMBO egg
    1/2 cup milk
    1 teaspoon vanilla

    • Preheat oven to 350°.
    • Prepare baking dish with cooking spray and a light flour dusting.
    • Sift together dry ingredients in a mixing bowl.
    • In a large mixing bowl whisk together the milk, egg and vanilla until well blended.
    • Gradually fold the dry ingredients into the wet ingredients JUST until combined. DO NOT OVER MIX!
    • Spread batter into pan.

    TOPPING
    1 1/4 cup flour, sifted
    1 cup packed dark brown sugar**
    2 teaspoons cinnamon, sifted
    1/2 cup unsalted butter, melted

    • In a medium bowl sift together the dry ingredients.
    • Pour melted butter over dry ingredients and stir gently until crumbs form.
    • Sprinkle the crumbs over the batter.
    • Use a knife to swirl some of the crumb mixture down into the cake.
    • Bake 25-30 minutes or until toothpick comes out clean.
    **With the move coming up I’m not replacing food and I was OUT of brown sugar!  Then I remembered I had cut out an article on making your own brown sugar.  I have to say that in the future I may always make my own brown sugar – the flavor was so deep and rich.
    HOMEMADE BROWN SUGAR
    1 cup granulated sugar
    1 tablespoon Grandma’s molasses for light brown sugar
    2 tablespoons Grandma’s molasses for dark brown sugar
    • Combine together in a large mixing bowl starting with a low speed and gradually increasing until well blended.  This can take as long as 10 minutes.

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    BAKING PARTNERS – CHALLENGE #13 – LEMON CHIFFON CAKE

    It’s our birthday! Our group is turning 1 year old. 
    Happy Birthday BAKING PARTNERS!!!!

    Chiffon cakes are foamy and airy cakes in texture and combine the richness of a butter cake with lightness of a sponge cake. They are leavened primarily with beaten egg whites, just like Angel foot cakes are. In fact, they are very similar in appearance to angel food cakes and are usually baked in the same type of tube pan. Chiffon cakes, unlike angel food cakes, contain both egg yolks and vegetable oil. These two ingredients keep the cake moist, soft and tender and result in a cake that tastes great and keeps well.  Even refrigerated, the oil in the cake remains soft and makes it much more tender and contain less sugar than an Angel food cake.

    The chiffon cake was created by Harry Baker, a Los Angeles insurance agent, in 1927.  Baker carefully guarded his secret technique for almost two decades, only selling his cakes to celebrities and the famous Brown Derby restaurant. The popularity of his cakes grew quickly, and he eventually sold the recipe to General Mills in 1947.

    Now, Mr. Baker had two big secrets with his chiffon cake recipe. The first is that chiffon cakes use oil instead of butter, which aides in the airy quality of the cake. It is also nice because the cake can be refrigerated without firming up. The second secret of the chiffon cake is to whip the egg whites separately from the yolks and to fold them ever so gently into the batter.  If done correctly, the results are divine. If not, you can end up with an oozy-gooey mess in your pans. Saraswathi of Sara’s kitchen suggested this Lemon Glow Chiffon cake.

    Prep time: 30 minutes

    Baking time: 50 to 55 minutes
    Makes: 1 ungreased two piece 10 inch tube pan OR can be halved and baked in 9 inch tube pan or 10 inch round cake pan or 8 inch round cake pan + 6 inch cake pan.
    Adapted from The Cake Bible by Rose Levy Beranbaum

    Dry Ingredients
    2 1/4 cups (8 ounces) cake flour
    1 1/2 cups + 2 tablespoons sugar
    1/2 teaspoons salt
    1/2 teaspoons baking soda
    1 ~ 2 tablespoons lemon zest
    Wet Ingredients
    ½ cup canola oil or sunflower oil
    3 large egg yolks
    2/3 cup water @ room temperature
    2 tablespoons lemon juice
    1 teaspoon Vanilla essence
    For Meringue
    1 ¼ teaspoon cream of tartar
    2 tablespoons sugar
    7 large egg whites
    • Preheat your oven to 325 degrees.
    • Use a 10-inch tube pan with a detachable bottom, but do not grease it as the batter needs to climb up the sides OR line two 9 inch baking pan with wax paper and do not grease the pan. Place a ramekin in middle of the pan.
    • In a large mixing bowl, combine 1 1/2 cups of the sugar and the lemon zest. 
    • With your fingertips, work the zest and sugar together until the sugar is grainy and very aromatic.  
    • Add the cake flour, baking soda and salt to the bowl.
    • If using a stand mixer, use the beater attachment and beat on low until the ingredients are well incorporated. You can also do this by hand with a whisk.
    • Make a well in the center of the ingredients and add the oil, egg yolks, water, lemon juice and vanilla.   
    • Mix for about one minute on medium speed until the batter is smooth and there are no lumps.
    • In a second large mixing bowl, beat the egg whites until they are foamy. 
    • Add the cream of tartar and continue to beat on medium speed until they reach soft peak stage. You will know your egg whites have reached this stage when the beaters start to leave a trail or when the peaks fall over when the beaters are raised. 
    • Add the remaining 2 tablespoons of sugar, and continue to beat the egg whites until they form stiff peaks when the beaters are raised.
    • Using a slotted spoon or balloon whisk, add 1/3 of  egg whites to your cake batter and gently stir them until they are incorporated. 
    • Add the remaining egg whites to the batter and very gently fold them into the batter until they are incorporated and no traces of egg whites remain.
    • Pour the batter into the ungreased pan and run a small metal spatula or knife through the batter to prevent air pockets. 
    • Bake for 50 to 55 minutes  or until the cake bounces back when lightly pressed in the center.  
    • Once cooked, take the cake out of the oven and immediately turn it upside down over a bottle* or similar to it  until it is completely  cool, which can take up to 90 minutes.
    • Using an up and down motion, use a palette knife to loosen the sides of the cake away from the tin. 
    • Pull out the cake and use the palette knife around the bottom of the cake to release it from the base. 
    • Turn it over so that the base becomes the top (I didn’t because I like the rustic look of my funky pan) and sprinkle with a dusting of icing sugar to serve. I used a bourbon lemon glaze.
    Cake will stay fresh for 3 days in room temperature, 10 days refrigerated or  2 months frozen.

    CARROT CUPCAKES with CARAMEL &/OR CREAM CHEESE FROSTING

    Carrot CupcakesCARROT CUPCAKES with CARAMEL CREAM CHEESE FROSTING

    Makes 24 cupcakes

    CUPCAKES

    4 cups shredded carrots (about 1 1/4 pounds)

    1 cup golden raisins

    1 cup walnuts, finely chopped

    2 cups flour

    2 teaspoons cinnamon

    2 teaspoons baking powder

    1/2 teaspoon baking soda

    1 teaspoon salt

    1 1/4 cup canola oil

    2 cups sugar

    4 Large eggs, room temperature

    1 teaspoon PURE vanilla

    1 teaspoon maple extract

    • Preheat oven to 325 degrees.
    • Line muffin tins with paper liners.
    • In a medium mixing bowl sift together the flour, cinnamon, baking powder, baking soda, salt and walnuts.
    • In a large mixing bowl beat together the oil and sugar until well blended.
    • Add eggs, one at a time, blending to incorporate.
    • Add vanilla and maple extracts.
    • Gradually flour mixture until well blended and smooth.
    • Alternately fold in carrots and raisins.
    • Fill liners 3/4 full.
    • Bake 25 minutes until toothpick inserted comes out clean.
    • Cool completely on a wire rack.

    ICING

    1/2 cup sugar

    2 tablespoons water

    1/4 teaspoon lemon juice

    1/4 cup heavy cream

    1 pound cream cheese, softened

    2 sticks butter, softened

    1/2 cup powdered sugar

    1 teaspoon PURE vanilla

    1 teaspoon maple extract

    • In a small deep saucepan combine the sugar, lemon juice and water.
    • Bring to a simmer over a medium high heat without stirring until the edges begin to color, about 5 minutes.
    • Gently swirl the pan and continue to simmer until the color turns amber, about 2 minutes more.
    • Remove from heat.
    • Using a wooden spoon, stir in heavy cream.
    • Transfer to a small bowl and allow to cool.
    • In a medium mixing bowl beat together the butter and cream cheese.
    • Add the powdered sugar and beat until smooth.
    • Add vanilla and maple extracts until incorporated.
    • Blend in caramel mixture.
    • Ice cupcakes.***

    ***For a more decorative cupcake DO NOT blend in caramel mixture with cream cheese. Instead, thinly ice each cupcake and then pipe a ring around each cupcake top. Spoon some caramel mixture into each ring.

    hubby approved 2Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam.

    Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace.

    Cooking Thursday is hosted by Sandra over at Diary of a Stay at Home Mom.

    BROWN SUGAR CINNAMON COFFEE CAKE

    Coffee CakeBROWN SUGAR CINNAMON COFFEE CAKE

    CAKE

    2 cups Bisquick

    2 tablespoons sugar

    2/3 cup milk

    1 Jumbo egg

    TOPPING

    1/3 cup Bisquick

    1 teaspoon cinnamon

    1/3 cup packed brown sugar

    3 tablespoons butter, softened

    • Preheat oven to 375 ˚.
    • Grease 8×8 square baking dish.
    • Stir together the cake ingredients until well blended.
    • Spread into pan evenly.
    • Mix together the topping ingredients until crumbly.
    • Top cake with crumb mixture.
    • Bake 18-22 minutes or until golden.
    • Serve warm.
    • If re-heating, a teaspoon of butter on top makes it super moist and yummy.

    UPSIDE DOWN APPLE PIE & TOURTIERE du SHACK aka PORK POT PIE- BAKING PARTNERS #6

    We are a group of home bakers helping each other to achieve baking perfection.  Baking partners was begun by Swathi at Zesty South Indian Kitchen.   In order to achieve the best results, a perfect recipe and the right techniques are required.  We are a small group of home bakers, who love to bake and want to learn more about the tips and secrets of baking and baking well.  We are planning to try out recipes from books/magazines and cooking shows.  Every member gets a chance to present their choice of recipe and share important points with the rest of the group. The main purpose of this group is to learn the techniques, critic procedures if there are ways to improve and to eat delicious food.  

    This month we had 3 choices and I found the time to make 2 of them.  I also got to pick one that I’d been dying to make, Upside Down Apple Pie.  We LOVED it!! The one thing I am going to do different next time is make them all individual pies – more crust and gooey wonderfulness that way.

    UPSIDE DOWN APPLE PIE Yield: 8 servings.
    original recipe from Taste of Home

    CRUST:
    2 cups all-purpose flour
    1/2 teaspoon salt
    6 tablespoons shortening (Crisco stick)
    2 tablespoons cold butter
    5 to 7 tablespoons orange juice

    FILLING:
    6 tablespoons butter, melted, divided
    1/2 cup packed brown sugar
    1/2 cup chopped pecans (or walnuts)
    1 cup Imperial Sugar
    1/3 cup all-purpose flour (sifted)
    1/2 teaspoon rum extract (optional)
    1/2 teaspoon maple extract (optional)
    1 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg
    8 cups thinly sliced peeled tart apples (I like honey crisp or Granny Smith) (about 1/8-inch thick)

    GLAZE:
    1/2 cup confectioners’ sugar
    2 to 3 teaspoons orange juice

    • In a large bowl, combine flour and salt; cut in shortening and butter until crumbly.

    • Gradually add orange juice, tossing with a fork until dough forms a ball.

    • Divide dough into two balls. Wrap in plastic wrap; refrigerate for at least 30 minutes.

    • Line a 9-in. deep-dish pie plate with heavy-duty foil, leaving 1-1/2 in. beyond edge; coat the foil with cooking spray.

    • Combine 4 tablespoons butter, brown sugar and nuts; spoon into prepared pie plate.

    • In a large bowl, combine the apples, sugar, flour, cinnamon, nutmeg and remaining butter; toss gently.

    • On waxed paper, roll out one ball of pastry to fit pie plate.

    • Place pastry over nut mixture, pressing firmly against mixture and sides of plate; trim to 1 in. beyond plate edge.

    • Fill with apple mixture.

    • Roll out remaining pastry to fit top of pie; place over filling. Trim to 1/4 in. beyond plate edge.

    • Fold bottom pastry over top pastry; seal and flute edges. Cut four 1-in. slits in top pastry.

    • Bake at 375° for 50-55 minutes or until apples are tender and crust is golden brown (cover edges with foil during the last 20 minutes to prevent over browning).

    • Cool for 15 minutes on a wire rack. Invert onto a serving platter; carefully remove foil. Combine glaze ingredients; drizzle over pie. 

    TOURTIERE du SHACK aka PORK POT PIE

    note: I made these as individual pies and they were a HUGE hit.  I also made a few changes based on what I had on hand or available locally.  One of my changes was to hide the mushrooms from hubby.  He swears he hates cooked mushrooms, but I’ve gotten quite crafty at disguises them visibly while keeping their flavor.
    adapted from http://www.bonappetit.com/recipes/2012/01/tourtiere-du-shack

    Crust

    • 3 1/3 cups all-purpose flour
    • 2 cups (4 sticks) chilled unsalted butter, cut into 1/2″ cubes
    • 1 teaspoon kosher salt

    Filling

    • 1 1/2 cups low-salt chicken broth
    • 1 1/2 medium onions, chopped, divided I used 1 large onion
    • 4 garlic cloves, chopped, divided
    • 5 whole black peppercorns plus freshly ground black pepper I used Indonesian White pepper
    • 5 sprigs thyme I used Penzeys French thyme, 1 teaspoon
    • 2 bay leaves I omitted
    • 1 1/2 pounds boneless pork shoulder (Boston butt), cut into 2″ pieces
    • Kosher salt I used Himalayan Pink Sea Salt
    • 1 tablespoon unsalted butter
    • 8 medium button mushrooms, stemmed and finely chopped I used Marx Foods dehydrated Chanterelle rehydrated in the white wine
    • I added a celery stalk, sliced and
    • I added a large carrot, sliced to disguise the mushrooms from hubby
    • 1/2 cup dry white wine I used Savignon Blanc
    • 1 1/4 pounds ground pork
    • 1/8 teaspoon cinnamon
    • 1/8 teaspoon ground cloves
    • 3/4 cup grated, peeled russet potato I used Yukon Gold
    • All-purpose flour (for surface)
    • 1 large egg yolk, beaten to blend

    SPECIAL EQUIPMENT:

    • A 9″-diameter deep-dish glass or ceramic pie dish
    • Directions:

    Crust

    • Pulse flour, butter, and salt in a food processor until pea-size pieces of butter form. Transfer to a medium bowl. Add 1/4 cup ice water and stir just until shaggy clumps form, adding more water by teaspoonfuls if dry. Divide dough in half; flatten each half into a disk. Wrap disks in plastic wrap and chill for at least 2 hours. DO AHEAD:Dough can be made 2 days ahead. Keep chilled.

    Filling

    • Preheat oven to 325°. Combine broth, 1/2 chopped onion, 1 chopped garlic clove, whole peppercorns, thyme, and bay leaves in a medium pot. Add pork shoulder; season with salt and pepper. Bring to a simmer over medium heat.
    • Cover pot. Transfer to oven; braise until pork shoulder is tender and shreds easily, about 2 hours. Remove from oven; let cool.
    • Transfer pork shoulder to a work surface. Shred meat with your fingers and transfer to a medium bowl. Strain pan juices through a fine-mesh sieve; add 1/2 cup juices to pork; discard solids in strainer.
    • Melt butter in a large skillet over medium heat. Add remaining 1 chopped onion and 3 chopped garlic cloves; cook, stirring often, until soft, 5–7 minutes. Add mushrooms; cook, stirring often, until almost all liquid is evaporated, 5–7 minutes. Add wine; stir, scraping up browned bits. Bring to a boil; cook, stirring often, until liquid is almost evaporated, about 5 minutes.
    • Add ground pork, cinnamon, and cloves. Cook, stirring to break up into small pieces, until pork is cooked through, about 5 minutes. Add potato. Cook until potato is soft, about 10 minutes. Remove from heat. Stir in shredded pork with juices. Season to taste with salt and pepper; let cool slightly. Chill until cold, about 1 hour.DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
    • Roll out 1 dough disk on a lightly floured surface into a 12″ round. Transfer to pie dish, leaving overhang. Fill with cooled meat mixture. Roll out remaining dough disk into a 10″ round. Place dough over meat filling. Fold overhang over top crust and crimp edges. Brush crust with egg yolk. Cut three 2″ slits in top crust. Chill for 1 hour.
    • Preheat oven to 400°. Bake tourtiere for 30 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbling, 40–50 minutes. Let cool for 20 minutes before serving.

    BAKING PARTNERS #5 – SHAPED DINNER ROLLS & HOLIDAY CAKES

    We are a group of home bakers helping each other to achieve baking perfection.  Baking partners was begun by Swathi at Zesty South Indian Kitchen.

    Baking a homemade bread, cake or cookies will give the best outcome. However in order to achieve the best results, a  perfect recipe and the right techniques are required.

    We are a small group of home baker friends, who love to bake and want to learn more about the nook and corners of baking.  We are planning to try out recipes from books/magazines and cooking shows.  Every member gets a chance to present their choice of recipe and share important points with the rest of the group. The main purpose of this group is to learn the techniques, critic procedures if there are ways to improve and to eat delicious food.

     
    I’m making up for last month, which was shaped dinner rolls and we had to choose 3 shapes, and I failed to post during the move.  This month’s theme is holiday cakes and I chose the Brazil Nut cake. 

    For the dinner rolls I chose Lion House, Clover Leaf and small braid knots.  I loved the Lion house and small braid knots, but my clover leafs were embarrassing.

    Loved the Brazil Nut Cake!

    Faye Levy Chocolate Sensations, HP Books Inc., USA, 1986, p.22-23

    Chocolate –Brazil Nut Cake

    1-1/2 cups Brazilian nuts (about 7 oz)

    6 ounces semisweet chocolate, chopped

    ¾ cup Sugar

    ¼ cup all purpose flour

    ½ teaspoon baking powder

    ¾ cup (6 oz) unsalted butter slightly softened

    6 eggs separated, room temperature

    ¼ teaspoon cream of tartar

    Chocolate Honey Frosting

    ½ cup whipping cream

    6 oz. semisweet chocolate, very finely chopped

    6 tablespoons (3 oz.) unsalted butter, slightly softened but still cool

    3 tablespoons + 1 teaspoon honey

    Garnish

    ¼ cup Brazil nuts chopped

    • Preheat oven to 350F(175C). 
    • Toast nuts in a shallow baking pan in the oven for 10 minutes. Transfer nuts into large strainer. Rub nuts against the strainer with a towel and remove most of the skin and keep aside.
    • Melt chocolate in double boiler or heatproof medium bowl over hot, not simmering, water over low heat, stirring occasionally until smooth, remove and set aside to cool.
    • Butter 9”x3” springform pan, line base with parchment paper and grease and flour the sides of the pan.
    • Grind the nuts with 2 tablespoons sugar into a fine powder. Transfer into a bowl and sift flour and baking powder and mix thoroughly.
    • Cream butter and 6 tablespoons of sugar and beat until smooth and fluffy. Add one egg yolk at a time and beat till all 6 are blended and pale. Stir in the melted chocolate.
    • In another bowl beat egg white and cream of tartar in medium speed until it forms soft peaks. Gradually beat in the remaining 2 tablespoons of sugar and beat till white are stiff and shiny but not dry.
    • Gently fold in 1/3 of the white into the chocolate flour mixture, repeat folding in batches until batter is blended.
    • Transfer batter into prepared pans and bake for 40 minutes or till the tooth pick inserted in the center comes out clean.
    • Cool in pan on a rack for 10 minutes. Using a spatula go around the cake gently and invert onto a cake rack and allow cooling completely.

    Frosting

    • Bring cream to a full boil in a small saucepan remove from heat and immediately.
    • Add the chopped chocolate. Stir quickly till the chocolate is melted and the mixture is smooth. Cool to room temperature. 
    • Whip this at high speed till it thickens and becomes pale.
    • Cream butter in a medium bowl until it is soft and smooth, gradually add the chocolate mixture and honey and beat well
    • Using a long spatula spread frosting evenly on the side and top of the cake. 
    • Fill the center with chopped Brazil nuts.

    BANANA CREAM PIE ~ SIMPLY DELICIOUS SUNDAY



    BANANA CREAM PIE
    CRUST
    1 1/4 cups all-purpose flour
    1/4 teaspoon salt
    1/4 teaspoon powdered vanilla
    1/4 teaspoon cinnamon
    1/2 cup butter, chilled and diced
    1/4 cup ice water
    • In a large bowl sift together flour and salt.
    • Cut in butter until mixture resembles coarse crumbs.
    • Stir in water, a tablespoon at a time, until mixture forms a ball.
    • Wrap in plastic and refrigerate for several hours. Overnight is better.
    • Preheat oven 350°.
    • Roll dough.
    • Place crust in 9 inch pie plate.
    • Press the dough evenly into the bottom and sides of the pie plate.
    • Flute the edges with a fork.
    • Bake 12-15 minutes until flaky and JUST golden. It will finish baking after you have filled it.
    • Cool.

    FILLING
    3/4 cup fine sugar
    1/3 cup flour
    1/4 teaspoon sea salt
    2 cups whole milk
    3 Jumbo egg yolks, beaten
    2 tablespoons butter, melted & cooled
    1 teaspoons vanilla extract
    1/2 teaspoon maple extract
    1 teaspoon lemon juice
    4 just ripe bananas, sliced
    1 extra ripe small banana, pureed

    • Preheat oven to 325 degrees.
    • In a medium saucepan heat milk slowly.
    • Sift together the sugar, flour and salt.
    • Add the flour mixture gradually while stirring gently.
    • Add in banana puree.
    • Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
    • Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture back into the hot mixture. Cook for 2 more minutes, stirring constantly.
    • Remove the mixture from the stove immediately adding the butter, lemon juice, maple and vanilla extracts stirring constantly until a smooth consistency is reached. (Do not cool for too long before pouring over the sliced bananas.)
    • Slice the bananas into the cooled baked pastry shell.
    • Top immediately with pudding mixture.
    • Bake for 10 minutes.
    • Chill for several hours before serving. Overnight is best.
    • Top with whipped cream.

    TOPPING
    1 cup heavy whipping cream
    1 teaspoon maple extract
    1/2 teaspoon vanilla powder
    1 tablespoon powdered sugar

    • In a large bowl (I use my copper one and pre-chill it and my whisk in the freezer), whip the heavy cream until stiff peaks are just about to form.
    • Beat in maple extract, vanilla powder and powdered sugar until peaks form, making sure not to over-beat.

    REVIVAL OF THE SUNDAY DINNER

    This is Am’s last Sunday with us so she’ll be doing the Sunday cooking again. Today she made Pot Roast, CheesyAu Gratin Potatoes, Glazed Carrots, Home made Apple Sauce and Banana Cake with Cream Cheese Frosting.

    MAPLE GLAZED CARROTS1/2 bag baby carrots
    2 tablespoons butter
    1/4 cup packed brown sugar
    scant 1/4 cup maple syrup

    • Clean carrots and slice diagonally in half.
    • Melt butter in skillet.
    • Saute’ carrots until tender.
    • Add brown sugar and cook several minutes, stirring constantly so sugar doesn’t burn.
    • Add syrup and coat well.
    • Cook until syrup is warm and carrots are well coated.

    BANANA RAISIN NUT BREAD OR CAKE
    1 cup packed brown sugar
    1 cup butter, 1/2 soft & 1/2 melted
    2 jumbo eggs
    2 tablespoons cinnamon
    1/2 cup golden raisins, currants or craisins
    1/2 cup crushed walnuts
    2 large, RIPE bananas
    1/2 cup sugar
    2 cups flour
    1 teaspoon baking powder
    1/2 teaspoon baking soda

    • Combine the melted butter, brown sugar and bananas in a sauce pan.
    • Cook until smooth and then add nuts and raisins.
    • Stir until well coated & set aside to cool.
    • Cream softened butter, sugar and eggs until fluffy.
    • Sift together flour, baking powder, baking soda and cinnamon.
    • Add this to the creamed mixture gradually until well blended.
    • Add cooled banana mixture.
    • Pour into greased and floured pan(s)*
    • Bake at 350 degrees for 45+ minutes.

    *This recipe will make 2 large loaves or 1 cake. If making bread, skip the frosting.

    FROSTING
    8 ounces cream cheese, softened
    1/4 cup butter, softened
    juice of 1 small lemon
    1 teaspoons pure vanilla extract
    1 1/2 cups powdered sugar

    • In a medium bowl beat cream cheese and butter until smooth.
    • Add lemon juice and vanilla. Beat until blended.
    • Add powdered sugar gradually until well blended and smooth.
    • Refrigerate 1 hour to set icing before serving.

    HOME MADE APPLE SAUCE
    5 large Apples (I like Pink Lady or Braeburns)
    1/2 cup golden raisins
    1 can peach nectar (Papaya or pineapple are good too)
    1 teaspoon cinnamon
    1 cup sugar
    1 cup water

    • In a large sauce pan pour nectar over raisins and let sit while you prepare apples.
    • Wash, core, peel and chop apples.
    • Add water to sauce pan and stir in sugar until dissolved.
    • Add cinnamon and mix well.
    • Add apples and cook over medium heat until until apples are tender and mush easily.
    • Mush to desired consistency.
    • Remove from heat.
    • Cool and chill.
    • Can be kept in refrigerator for a week though it never lasts that long around here. When my apples are at the height of the season and falling off the tree I make this in huge batches and put it up in canning jars for the following year.