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Harvest Pumpkin Bread

09/29/2010

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Sam Adams Harvest Pumpkin Bread adapted from Carlene O'Garro and can be found in The Bellingham Herald.

Bread Ingredients:

• 1 1/2 cups granulated sugar

• 1/2 cup canola oil

• 2 large eggs

• 1 cup Harvest Pumpkin Ale puree (directions below)

• 1 3/4 cup all-purpose flour

• 1 teaspoon salt

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1 tablespoon pumpkin pie spice

• Powdered sugar (for dusting)

 

Instructions:

1. Preheat oven to 350. Combine the sugar and oil in a mixing bowl using an electric mixer on medium speed. Add the eggs one at a time.

2. Stop the mixer and add the Harvest Pumpkin Ale puree (directions below).

3. Turn mixer to low-medium speed for 4 to 5 minutes. In a separate bowl, combine all the dry ingredients.

4. Stop the mixer and add the dry ingredients. Mix for 1 minute at low speed or until all the ingredients are mixed together.

5. Pour the mixture into a greased 9-by-5 loaf pan, leaving room at top of pan for bread to rise.

6. Bake for 60 minutes. Check bread by sticking the center with a knife (when the knife comes out clean, remove from the oven). If needed, bake for another 5 to 8 minutes or until knife comes out clean.

7. Once the bread has fully cooled, finish with a light dusting of powdered sugar.

 

Pumpkin Puree Ingredients:

•  1 15-ounce can pumpkin puree

•  2/3 cup granulated sugar

•  1 bottle Samuel Adams Harvest Pumpkin Ale

•  1 teaspoon pumpkin pie spice

 

Instructions:

1. Combine all the ingredients and stir slowly. Set aside until ready to use. 
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Ginger Pear Upside-Down cake

05/25/2010

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Pear and Ginger Upside-Down Cake from Sunset Magazine
See the original recipe Here.
Found at: www.myrecipes.com 
Servings: 10 to 12

Ingredients:
  • 2  tablespoons  plus 1/2 cup (1/4 lb.) butter, at room temperature 
  • 1 1/2  cups  firmly packed brown sugar 
  • 3  tablespoons  chopped crystallized ginger 
  • 2  firm-ripe Bosc pears (1 lb. total) 
  • 2 1/2  cups  all-purpose flour 
  • 2  teaspoons  baking powder 
  • 1  teaspoon  baking soda 
  • 1 1/2  teaspoons  ground ginger 
  • 1  teaspoon  ground cinnamon 
  • 1/2  teaspoon  salt 
  • 1/4  teaspoon  ground allspice 
  • 2  large eggs 
  • 3/4  cup  dark molasses 
  • 1 1/4  cups  buttermilk 
Instructions:
  1. Preheat oven to 325 degrees Fahrenheit.
  2. Pan should be a 9-inch cheesecake pan with removable sides that is at least 2.5 inches tall
  3. Line pan with cooking parchment; place 2 tbsp butter in bottom of pan
  4. Evenly coat with ½ cup brown sugar and ginger
  5. Peel pears and cut in half lengthwise, then, slicing parallel to cut edge, cut into 1/2-inch-thick slices; cut core out
  6. Place a single layer of flat pears over sugar mixture in pan
  7. Wisk flour, baking powder and soda, ginger, cinnamon, salt and allspice together in a separate bowl
  8. In a separate bowl beat ½ cup butter and 1 cup brown sugar with an electric mixer; add eggs and molasses while continuing to beat
  9. Add flour mixture and buttermilk slowly while continuing to beat until mixture is well blended; pour on tip of pears
  10.   Bake in a 325° approximately, 1 hour and 35 to 40 minutes (cake center may settle slightly). Let cool in pan on a rack about 20 minutes. Remove pan sides. Serve warm.

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Banana's Foster

05/24/2010

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Brennan’s Bananas Foster adapted from Maureens Clancy's recipe in Cooking Light Magazine, August 2005.
See the original recipe Here.
Found at: www.myrecipes.com 
Servings: 8


Ingredients:
  • 4 medium bananas
  • ¼ cup butter
  • 1 cup packed brown sugar
  • ¼ crème de banana (banana liquor)
  • ½ teaspoon ground cinnamon
  • ¼ cup dark rum
  • 2 cups vanilla low-fat ice cream
Instructions:
  1. Peel bananas; cut in half lengthwise and then cut in half creating 2 pieces out of each half. 
  2. Over medium heat melt butter in large skillet. 
  3. Stir in brown sugar, liqueur, and cinnamon and bring to a simmer for 2 minutes
  4. Add bananas and cook for 4 minutes; remove from heat
  5. Place rum into banana pan and light with a long match
  6. Continually stir gently until flames disappear 
  7. Serve with ice cream and enjoy! 
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Baklava

05/24/2010

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Baklava adapted from Sunset magazine, April 2006.
See original recipe Here.
found on www.myrecipes.com
serving: roughly 3 dozen pieces

Ingredients:
  • 1 cup sugar
  • 1 cup chopped almonds
  • 1 cup chopped walnuts
  • 1 Tbsp ground cinnamon
  • 1lb filo dough (available at whole foods, be sure to follow instructions on thawing)
  • 1 cup unsalted butter, melted
  • Spiced syrup
Syrup ingredients:
  • 2 cups sugar
  • 1 cup water
  • 3 Tbsp honey
  • 2 Tbsp lemon juice
  • 1 cinnamon stick

Instructions:
  1. Preheat oven to 325 degrees Fahrenheit. 
  2. Combine ½ cup sugar, almonds and walnuts in blender. Blend until finely ground then place in bowl and stir in the remaining half cup sugar and the cinnamon.
  3. Unroll thawed Filo dough, cover with plastic wrap to prevent it from drying out.
  4. Butter a 9”x13” baking pan and line with a sheet of Filo. Add seven more sheets brushing each with melted butter.
  5. Evenly spread one fourth of nut mixture over filo, lat another filo sheet on top and brush with butter. Repeat 3 more times.
  6. Layer all but the last sheet of Filo on top and brush each with butter. Place the last sheet on top, brush with butter and trim.
  7. Cut  Diamond or square pattern into the top  leaving 2/3 of the filo uncut at the bottom of the pan.  
  8. Bake 45 to 50 minutes until top is golden and crisp.

For the Syrup: 
  1. mix sugar, water, honey, lemon juice and cinnamon stick in a medium saucepan. 
  2. Cook at medium heat stirring from time to time until mixture reduces to a slightly thin syrup (approx. 15 minutes). Let cool, stirring once in a while, until mildly warm. 
  3. Cut almost to the bottom of the pan and pour syrup over baklava. Let sit 3 hours and serve.
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Walnut Cake with Praline Frosting

05/24/2010

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Walnut Cake with Praline frosting adapted from Julianna Grimes' recipe in Cooking Light, September 2008
View the original recipe Here.
Found on www.myrecipes.com
 
Servings: about 16
Ingredients: 
For Cake:
  • 2 cups all purpose flour
  • ½ tsp baking soda
  • ½ teaspoon salt
  • 7 Tbsp butter, softened
  • 1 cup sugar
  • ¼  cup brown sugar, packed
  • 2 eggs
  • 1 egg white
  • 1 teaspoon vanilla extract
  • 1 cup 1% buttermilk
  • 6 tablespoons chopped walnuts, toasted
  • Cooking spray
For Frosting:
  • ½ cup brown sugar, packed
  • 6 Tbsp 1% milk, divided
  • 2 Tbsp butter
  • 1 Tbsp light corn syrup
  • Dash of salt
  • 2 cups powdered sugar
  • ½ tsp vanilla extract
  • 2 Tbsp chopped walnuts, toasted
Instructions:
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Mix flour, baking soda and salt in a large bowl. Stir well.
  3. In a separate bowl beat butter, granulated sugar, and brown sugar until fluffy (roughly 3 minutes).  Beat in eggs and egg white one at a time. Beat in vanilla.
  4. Beat in a third of the flour mixture and next half the buttermilk. Alternate and end by beating in the final third of the flour mixture. Fold in walnuts.
  5. Pour batter into a greased 13” x 9” pan and bake at 350 for 25 minutes until cooked through. Allow to cool.

For Frosting:
  1. In a medium saucepan combine brown sugar, ¼ cup of milk, butter corn syrup and a dash of salt. Place over medium-high heat and bring to a boil, stirring on occasion. Cook 2 minutes.
  2. Pour mixture into a bowl and add leftover milk, powdered sugar. Beat at high speed until a little thick. Beat in vanilla.
  3. Spread over cooled cake and decorate with walnuts.

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Pumpkin Flan

05/24/2010

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Pumpkin Flan adapted from Daisy Martinez
See Daisy's original recipe Here.
from: Everyday with Rachel Ray: Mucho Gusto recipes from Daisy Martinez
found at www.foodnetwork.com Ingredients:
  • 1 ½ cups of sugar
  • 1 (12oz.) can evaporated milk
  • 1 (14 0z.) can sweetened condensed milk
  • 5 eggs
  • ½ tsp ground cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp ground ginger
  • 1 tsp vanilla extract
  • 1 (15oz.) can pumpkin puree
Instructions:
  1. Preheat oven to 350 degrees Fahrenheit
  2. Pour sugar into medium saucepan over high heat. Pour 2/3 cup of water and stir until a candy gold (approx. 5 minutes). Turn down the heat and continue cooking until gold turns to copper (approx. 1-2 mins). 
  3. Pour into 10 inch, deep, pie dish. Being careful not to burn yourself coat the bottom of the pie dish evenly.  Place in roasting pan on an oven rack. 
  4. Combine the rest of the ingredients in a blender and pour into the pie dish. Fill the roasting rack with water until it reaches the halfway point on the side of the pie dish and bake for 45-60 minutes until the flan has set. 
  5. Remove from oven and let cool completely. Once cool refrigerate for 2 hours .
  6. Flip over onto a serving plate and enjoy.
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Pear Fritters

05/24/2010

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Pear Fritters Adapted from Paula Deen
See Paula Dean's original recipe Here. 
found at www.foodnetwork.com 
From:  Paula’s Home Cooking, episode: Fall Harvest 2007

Servings:2 to 3
Ingredients:
  • ½ cup milk
  • 1 egg slightly beaten
  • 2 tsp sugar
  • 1 tsp ground cinnamon
  • 1 cup sour cream
  • 1 cup self-rising flour
  • 2 peeled pears, with core removed
  • Oil for frying
Instructions:
  1. Using a whisk, mix together the first five ingredients. Add flour.
  2. Heat oil in a medium skillet and slice pears horizontally so that they form a ring. Once oil is hot, coat the pears with flour mixture and place in skillet. 
  3. Fry pears until they turn a gold-brown.
Possible garnishes would be: Maple Syrup, Ice Cream, powdered sugar or cinnamon.
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Cashew Brittle

05/24/2010

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Cashew Brittle Adapted from Tina Ujlaki’s “Best-ever Nut Brittle”, Food & Wine Magazine
See the original Recipe Here.
Makes: 2lbs

Ingredients:
  • 2 cups sugar
  • ½ cup water
  • 1 stick unsalted butter
  • 1/3 cup light corn syrup
  • ½ tsp baking soda
  • 12 oz. salted cashews
  • Kosher salt

Instructions:
  1. Mix the first four ingredients in a large saucepan over medium high heat. Bring to a boil. 
  2. Cook approximately ten minutes until the mixture is a light caramel brown or until it registers at 300 degrees on a candy thermometer.
  3. Remove from heat and add baking soda.
  4. Add Cashews and immediately pour mixture onto noon-stick baking sheet or a baking sheet with a nonstick lining.
  5. With the back of a spoon spread the brittle into a thin, even coating and sprinkle kosher salt over top.
  6. Let cool and snap into pieces
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Almond Apricot Cake

05/24/2010

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Almond Apricot Cake adapted from Sunset magazine, June 2003
See original recipe Here.
found on www.Myrecipes.com

Ingredients:
Cake: 
  • 1 cup softened butter
  • 1 ½ cups sugar
  • 3 eggs
  • 3 egg yolks
  • 1 Tbsp. vanilla
  • 3 ¼ cups cake flour
  • 2 ½ tsp. baking powder
  • ¼ tsp salt
  • 1 ¼ cups milk
  • 7 oz. Almond paste
  • ½ cup apricot jam
Frosting:
  • 6 egg yolks
  • ¾ cups of sugar
  • ½ cup light corn syrup
  • 2 cups unsalted butter, softened
  • 2 tsp vanilla extract
  • ¾ cup apricot jam
Instructions:
For Cake: 
  1. Preheat the oven to 350 degrees Fahrenheit
  2. Using a mixer on medium high-speed beat the sugar and butter approximately 5 minutes until fluffy. 
  3. One at a time add the eggs and yolks, beat throughout. Beat in the vanilla.
  4. In a mixing bowl combine baking powder, flour and salt. 
  5. Stir 1/3 of the flour mixture into the batter, then ¾ a cup of milk each time until blended. Stir in another third of the mixture, then the rest of the milk and finally the last of the flour mixture.
  6. Pour batter into two 9 inch cake pans and bake in the oven for 25 to 30 minutes until cooked through. 
  7. Allow to cool 10 minutes. Remove the cake from the cake pans and let cool completely.
  8. Once cool spread half of the apricot jam on top of the bottom layer of the cake. 
  9. Between two sheets of plastic wrap or wax paper, roll almond paste into a 9 inch circle and place on top of the jam coated bottom layer. Trim to fit. 
  10. Spread the rest of the jam onto the bottom of the top layer and place on top of the almond paste. 
For Frosting:
  1. Heat  the ¾ cup apricot jam in a microwave and strain into a bowl. Set aside
  2. Beat, on high speed, egg yolks in a mixing bowl for 5 minutes until pale.
  3. In a 3-quart pan mix corn syrup and sugar and warm at medium high heat until sugar is no longer visible. Bring to a boil. Pour into a buttered 2 cup measuring cup.
  4. Pour sugar syrup a a slow and steady pace into eggs, beating at medium speed. Continue until mixture has cooled. Roughly 8 minutes. 
  5. Beat in butter, vanilla and the strained jam until smooth. 
  6. Spread on cake in a gentle, circular fashion and decorate with sliced lemons or candied or dried apricots.

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