Thursday, December 31, 2009
Thursday, December 17, 2009
Make sure your guests or family see it come out of the oven, if they aren't already gathered round the oven watching it puff, it deflates rather quickly when taken out of the oven.
*Cut and serve hot
*Your goal is to have the sides puff more than the middle, although that often doesnt happen. A dutch baby is like a snowflake- no two look the same!
*They are actually rather "light" and I could eat 1/2 of one myself, so if you plan on feeding more than a few people, make sure you have other stuff to go with it like bacon or sausage and fruit.
*Step up the impressive and decadent factor by piling it high with seasonal fruit and whipped cream or sauteed cinnamon and sugar apples (it makes a natural and delicious bowl!)
Tuesday, December 15, 2009
Monday, December 14, 2009
My grandma gave me the recipe when I got married and the first year that I didn't get to enjoy her fudge, I decided to tackle it myself. Fudge is a little intimidating, all that heating and bubbling and stirring. It felt like there were just too many things that could go wrong, but after a phone call to my grandma to learn a few of her secrets, I discovered that it wasnt so hard afterall. And look, even I can create a creamy delicious fudge that tastes just like grandma's!- well, almost anyway, can you ever really match grandma? :)
Makes 5 lbs.
Wednesday, December 9, 2009
For the biscuits:
2 cups flour
1 T. baking powder
2 tsp sugar
1/2 tsp cream of tartar
1/4 tsp baking powder
1/4 tsp salt
1/2 cup butter
2/3 cup milk
For the topping:
3/4 cup brown sugar
4 T. butter
3 T. honey
1 T. corn syrup
1 1/2 cups coarsely chopped pecans (I left off since the T-ster was going to be eating them too)
For the filling:
1/2 cup brown sugar
1 T cinnamon
4 T. butter, softened
*Combine all the filling ingredients and set aside.
*Combine all the topping ingredients, except the pecans, and begin to heat in a small saucepan until melted together.
*While the topping is melting together make the biscuits:
*Combine all the dry ingredients in a large mixing bowl.
*Cut in the butter with a pastry blender or two forks until butter is roughly pea sized.
*Create a well in the dough and all at once, add the milk. With a fork gently toss until moistened and starts to hold together.
*Transfer to a lightly floured surface and quickly knead 4 or 5 times to bring the dough into a rough disk.
*Roll out into a rectangle (maybe 6 x 12 ??)
*Sprinkle the filling over the rectangle and then from one long side, roll up the dough and pinch to seal.
*Pour the topping into a lightly greased 9 inch round cake pan. (I didnt quite use all of it) And top with pecans.
*Cut the dough into 8 slices and place on top of the topping in the pan.
*Bake at 400 degrees for about 18 min? (I didnt really time it!- start watching after maybe 12 min)
*Cool slightly and then invert onto a plate or pan and allow the topping to drip down a bit before removing the pan.
Tuesday, December 8, 2009
*Smear peanut butter between two ritz crackers and sandwhich together.
*Melt some candy melts in a double boiler, or in a small bowl placed over a bit of simmering water in a saucepan.
*Dip the crackers in the chocolate and set on a piece of wax paper to dry. While the "head" is still wet, dip two small twist pretzels and place next to the head so the chocolates touch and allow to harden together.
*Also while the "head" is still wet, place chocolate chips on the face for eyes and a red hot for the nose. (It helps to have a three year old help with this step! :)
*I used roughly two sleeves of ritz and one pkg of candy melts. I had leftover chocolate, which was perfect because I love chocolate covered pretzels:
Saturday, December 5, 2009
Speculaas are a crunchy, spice cookie, studded with almond slices and usually topped with almond slices (we left them off this time). We also made half the dough without almonds for the little ones at the party! It's a very easy dough to whip up and work with. You do need to let it chill in the fridge overnight, so plan ahead!