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Recipe Repost-Apple Crumb Cake

Posted on October 30th, 2014 | Posted in Dessert, Recipes

Two flavors that represent autumn to me are apple and pumpkin. This week I present possibly the best Apple Crumb Cake you will ever come across. Every fall for the past two years my friend has made this treat for book club and this year I got my hands on the recipe! It can be enjoyed for dessert, breakfast, or however you see fit, as we welcome in this crisp fall weather!

Apple Crumb Cake

Apple Crumb Cake

Yield: 12 Servings
Ingredients
5 Granny Smith apples (00018, 12CT)
2 1/2 cups sugar, divided (991842, 50#, Golden Barrel)
2 teaspoons cinnamon (CQC065, 1QT)
3 cups flour (991889, 25#)
1 tablespoon baking powder (NOT1030, 10#)
1 teaspoon salt (991862, 50#)
1 cup vegetable oil (992065, 6/1GAL, Town & Country)
4 eggs (EGG014, 1DOZ, E.K. Martin)
1/3 cup orange juice (00728, 4/1GAL, Natalie’s Orchid Island)
2 1/2 teaspoons vanilla (NFC1055, 1GAL)

Crumb Topping
1/2 cup brown sugar, light (NSU2150, 50#, Golden Barrel)
1/2 cup flour (991889, 25#)
1/4 cup unsalted butter, solid (880030, 1#)
2 tablespoons sugar (991842, 50#, Golden Barrel)

Method
Preheat oven to 350 degrees. Peel and slice apples thinly. Mix with 1/2 cup sugar and cinnamon, set aside. Sift dry ingredients together. Add wet ingredients to dry ingredients and mix thoroughly. Pour into greased 10″ tube pan, alternating batter and apples equaling 3 layers each. Top with crumb mixture. Bake 1 hour and 20-30 minutes.

Recipe from the kitchen of Casey Bounds

Recipe Thursday-Mexican Hot Chocolate Ice Cream

Posted on July 10th, 2014 | Posted in Dessert, Recipes

Mexican Hot Chocolate Ice Cream (1 of 1)

Mexican themed Dinner Club called for a creative Mexican dessert! I thought about making churros or tres leches cake but ended up making a deliciously rich Mexican Hot Chocolate Ice Cream! I first discovered Mexican hot chocolate while out in California. It has a cinnamon flavor from the Ibarra Mexican chocolate and is frothy from being whisked with a Mexican chocolate stirrer (yes, I do own one of these courtesy of my mother!). This ice cream tasted exactly like the hot chocolate version, but a tad more refreshing for the summer months!

Yield: 1 Pint
Ingredients
2 cups heavy whipping cream (HPH010, QT, Crowley)
1 cup milk (HPH008, 1/2GAL, Crowley)
1/4 cup cocoa powder (993053, 50#, GERKENS)
4 ounces bittersweet (994021, 50#, Wilson) or semi-sweet chocolate (994011, 50#)
1/2 cup sugar (991842, 50#, Golden Barrel)
2 teaspoons cinnamon (CQC065, QT)
Pinch salt (991862, 50#)
Pinch cayenne (CQC017, QT)
2 ounces strong brewed coffee (993112, Hometown)
6 egg yolks, lightly beaten (EGG014, DOZ, EK Martin)
1 teaspoon vanilla extract (991796, 1/1QT, McCormick)
2 tablespoons brandy (optional)

Method
Heat one cup of cream in a small saucepan (1 qt). Whisk in cocoa powder. Bring to a simmer. Whisk until cocoa powder is well incorporated. Remove pot from heat. Stir in chocolate until completely incorporate.

Put mixture into a medium metal bowl and add the remaining cup of cream. Set that bowl over a larger bowl half-filled with ice water to help cool it down.

Put one cup of milk, the sugar, cinnamon, salt, cayenne and coffee into a saucepan and heat until steamy (not boiling), stirring to incorporate the spices and dissolve the sugar. Place egg yolks in a medium sized bowl. Slowly pour the heated milk and mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the heated milk, but not cooked by it. Use a rubber spatula to scrape the warmed egg yolks back into the saucepan.

Stir the milk egg mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spoon so that you can run your finger across the coating and have the coating not run. This can take anywhere from 3 to 10 minutes, depending on how hot your burner is. If the custard base does not coat the back of the spoon, it is not ready. 

As soon as the mixture coats the spoon, remove it from the heat. Place a mesh sieve over the bowl that has the chocolate cream mixture. Immediately pour the egg mixture through the mesh sieve into the bowl of the chocolate cream mixture. (The sieve is there to catch any curdled bits.) Stir into the cream mixture.

Add a teaspoon of vanilla. Let the mixture cool a bit in the ice bath and then chill in the refrigerator until completely chilled, a couple hours or overnight. Right before churning, add 2 tablespoons of brandy to the mix. This is an optional step, but it will help keep the ice cream from getting too icy if it is stored beyond a day. If you are planning on eating the ice cream the same day you make it, you can skip this step.

Churn the mixture in your ice cream maker according to the manufacturer’s instructions. Store ice cream in an airtight container in your freezer for several hours before eating. The ice cream will be quite soft coming out of the ice cream maker, but will continue to harden in your freezer. If you store it for more than a day, you may need to let it sit for a few minutes to soften before attempting to scoop it.

Serve with chopped toasted almonds!

Recipe adapted from simplyrecipes.com

Recipe Thursday-Quick and Easy Strawberry Shortcake

Posted on July 3rd, 2014 | Posted in Dessert, Recipes

Strawberry Shortcake (1 of 1)

Summer just screams fruit desserts to me! Enjoy this Quick and Easy Strawberry Shortcake recipe that calls for minimum ingredients an effort. You can also swap out the fruit depending on what is currently in season. Simply prep everything ahead of time and then assemble when you are ready to enjoy them.

Yield 4 Servings
Ingredients

For Strawberries
1 pound strawberries, stemmed, hulled, and sliced (about 2 cups) (04822, 4/1#)
2 tablespoons sugar (991842, 50#, Golden Barrel)
For Biscuits
1 cup all purpose flour (991889, 25#)
1 teaspoon baking powder (NOT1030, 10#)
2 teaspoons sugar (991842, 50#, Golden Barrel)
1/4 teaspoon salt (991862, 50#)
3/4 cup cold heavy cream (HPH010, QT, Crowley)
For Whipped Cream
1/2 cup heavy cream (HPH010, QT, Crowley)
1 tablespoon confectioners sugar (NSU2450, 50#)

Method

For the berries: Combine strawberries and sugar in a medium bowl. Toss and set aside at room temperature. Let stand for at least 15 minutes.

Make biscuits: Adjust oven rack to middle position and preheat oven to 425°F. Line baking sheet with parchment paper.

In a medium bowl, whisk together flour, baking powder, sugar and salt. Make a well in the dry ingredients and pour in about 1/3 of heavy cream. Stir to start to mix in cream with a spatula or wooden spoon. When first 1/3 is almost incorporated, add another 1/3, followed by final 1/3, at which point the dough should come together.

Divide dough into four equal portions and place on prepared baking sheet. Bake until golden, 13 to 15 minutes. Transfer to a wire rack to cool.

Make whipped cream: While biscuits are baking, place heavy cream and confectioners sugar in the bowl of a stand mixer fitted with a whisk attachment. Whip until stiff peaks form, but stop before mixture clumps.

For assembly: Split each biscuit in half. Top each bottom half of a biscuit with about 1/2 cup strawberries, followed by a few tablespoons of whipped cream. Top with biscuits halves and serve immediately.

To make ahead: Strawberries can be macerated up to two hours ahead of time; cover with plastic wrap and chill in fridge. Store cooled biscuits in an airtight container for up to two days, though they are best on the day they are made. If making whipped cream ahead of time, store in an airtight container in the fridge; rewhip for 10-15 seconds before using.

Recipe from SeriousEats.com

Recipe Thursday-Carrot Layer Cake

Posted on May 22nd, 2014 | Posted in Dessert, Recipes

Carrot Cake (1 of 1)

It is always nice to have an occasion to make a deliciously decadent cake! Well, this past Easter I made dessert for my family gathering. This America’s Test Kitchen recipe incorporates pecans onto the outside of the cake, for a less bitter substitute to walnuts, the use of pureed prunes kept the cake very moist and of course a cream cheese buttermilk frosting was necessary to finish off this four tiered cake. We all made room for this dessert.

Yield 14-16 Servings
Ingredients:
Cake
1 3/4 cups (8.75oz) all-purpose flour (991889, 25#)
2 teaspoons baking powder (NOT1030, 10#)
1 teaspoon baking soda (NOT1031, 10#)
1 1/2 teaspoons ground cinnamon (CQC065, QT)
3/4 teaspoon ground nutmeg (CQN061, QT)
1/2 teaspoon salt (991862, 50#)
1/4 teaspoon ground cloves (CQC072, QT)
1 1/4 cups (8.75oz) light brown sugar (NSU2150, 50#)
3/4 cup vegetable oil (992065, GAL, Town & Country)
3 large eggs (EGG011, 15DOZ, E.K.Martin)
1 teaspoon vanilla extract (NFC1055, GAL)
2 2/3 cups shredded carrots (4 carrots) (00180, 50#)
2/3 cup prunes, pureed (993980, 5#, Azar) 

Frosting
1 cup (16 tablespoons) unsalted butter, softened (880030, 1#)
3 cups (12oz) confectioners’ sugar (NSU2450, 50#)
1/3 cup buttermilk powder (991908, 50#)
2 teaspoons vanilla extract (NFC1055, GAL)
1/4 teaspoon salt (991862, 50#)
12 ounces cream cheese, chilled and cut into 12 equal pieces (776002, 3#, Smithfield)
2 cups (8oz) pecan pieces, toasted (NNU1020, 30#)

Method
For the Cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease 18 x 13-inch rimmed baking sheet, line with parchment paper, and grease parchment. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, salt and cloves together in large bowl.

Whisk sugar, oil, eggs and vanilla together until mixtrue is smooth. Stir in carrots and prunes. Add flour mixture and fold with rubber spatula until mixture is just combined.

Transfer batter to prepared baking sheet and smooth surface with spatula. Bake until center of cake is firm to touch, 15 to 18 minutes. Cool in pan on wire rack for 5 minutes. Invert cake onto cookie sheet (do not remove parchment) and then reinvert onto wire rack. Cool cake completely, about 30 minutes.

For the Frosting: Using stand mixer fitted with paddle, beat butter, sugar, buttermilk powder, vanilla and salt on low speed until smooth, abut 2 minutes, scraping down bowl as needed. Increase speed to medium-low; add cream cheese, 1 piece at a time; and mix until smooth, about 2 minutes.

Transfer cooled cake to cutting board, parchment side down. Using sharp chef’s knife, cut cake and parchment in half crosswise and then lengthwise to make 4 equal rectangles, about 6 by 8 inches each.

Place 6 by 8-inch cardboard rectangle on cake turntable or plate. Place 1 cake rectangle, parchment side up, on cardboard and carefully remove parchment. Using offset spatula, spread 2/3 cup frosting evenly over cake layer. Repeat with two more layers of cake, frosting each layer with 2/3 cup frosting and pressing gently on each layer to level. Place last rectangle of cake on top and frost top of cake with 1 cup frosting. Use remaining frosting to coat sides of cake.

Hold cake with one hand and gently press chopped pecans onto sides with other hand. Chill for at least 1 hour before serving.

Cake may be refrigerated for up to 24 hours before serving.

Recipe adapted from Cook’s Illustrated

Recipe Thursday-Southern Pecans

Posted on January 9th, 2014 | Posted in Dessert, Recipes, Snacks

A great hostess gift or party favor are Southern Pecans. They keep for a while and are a nice treat for the host that has worked to entertain you! Aside from giving southern pecans as gifts they are a perfect addition to a dessert spread and a nice sweet crunchy topper to your salad.

Southern Pecans

southern pecans hometown provisions

 

Yield:  1 Pound about 4 Cups
Ingredients
1 pound whole pecans
1 egg white (331017, 5#)
1 tablespoon water
1 cup sugar (991842, 50#)
1 teaspoon salt (991862, 50#)
1 teaspoon cinnamon (CQC065, QT)

Method
Preheat oven to 300 degrees. Whip egg white and water with wire whisk or fork until frothy (do not use electric beaters). Pour froth over nuts and mix until all the nuts are wet. Mix sugar, salt and cinnamon. Pour over wet nuts and mix until all nuts are coated. Spread on large cookie sheet with an edge. Bake for 30 minutes (turn in 10 minutes and again in 10 minutes). Loosen from cookie sheet while still warm and spread onto wax paper to cool.

Recipe from the Kitchen of Jen Phipps

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