Spiced Pecans: Mom's recipe

Great recipe for your nut loving family and friends.

Hint:  Thanksgiving and Christmas.


I wasn't going to do a thing today in the kitchen but I just couldn't resist making some wonderful toasty pecans that everyone loves!   Mom made these every year and she couldn't make them fast enough. You can't eat just one! if you know what I mean.  Everyone loves them!  They are also wonderful to make for the holidays AND  they STORE WELL IN COOKIE TINS.  I doubled the recipe and made 2 lbs..

I love to give containers mixed with these pecans and trail mix that I make especially during the holidays.  You can find cute little containers at the Dollar Store.

Happy Baking from my kitchen to yours,

1 egg white slightly beaten
1 tablespoon water
1 lb. pecan halves
1/2 cup sugar
1/2 tsp. salt or to taste
1 tsp. cinnamon
1/2 tsp. cloves (optional)
1/2 tsp. nutmeg or 1/2 tsp. allspice

All toasted and just out of the oven..Yummy!

Stir after 20 minutes and put back in oven for 10 minutes more..

Mix together sugar, salt and all spices..

In a Medium bowl whisk egg white and water, stir in pecans until all surfaces are moistened. Sprinkle above sugar/ spice mixture to coat all pecans.  Mix well until all pecans are covered with sugar mixture...

Spread pecans on a lightly greased cookie sheet and bake in a pre heated oven 300 degrees for 30 minutes..stirring once after 20 minutes then put back in oven and bake remaining 10 minutes. Cool and store.

11/18/12 original

11/23/13

Watermelon Ice Cream Summer Treat

One of my favorite coolers in the summer is watermelon ice cream.  We all love it and it's easy to make.

Whether you make them in muffin cups, molds or kids pops these are a favorite of mine and it'll be a favorite of yours too.  Yummy!

2 cups seedless (cut in medium size cubes) watermelon
4 cups vanilla ice cream softened
mini chocolate chips (optional) 1 cup beaten heavy cream or Cool Whip( for topping)

Soften ice cream on counter.  

Drain watermelon (sometimes they are very juicy), add ice cream and blend into a consistency of a milkshake.  Hint: There's an idea!

If you want to do more a larger container will work well for freezing. Do as above in a blender making sure to blend ice cream and watermelon thoroughly and pour into container.  Freeze several hours until firm.

Note: When dipping it is a good idea to dip your dipper in warm water for easy scooping.

 I  sometimes use a 13x9 inch glass baking dish and use it to freeze until hard..Best if frozen overnight..

Easy to make and serve!  Use ice cream scooper to scoop out and serve.. or maybe pops!! You decide.  It's a fun dessert and treat for all who love watermelon.  Enjoy!

Pineapple Fruit Cake!

 

Truth be told I have never liked fruitcake and when my Mom would make her yearly fruitcakes (yes she made several different kinds) I never ate one slice.  Never ever!  She'd prod and coax but there wasn't anyway she could get me to eat some.  It didn't appeal to me as another one of her favorites Greens and Beans.  I wouldn't taste them either.

I have mastered the Greens and Beans recipe with some alterations but today I decided this fruitcake recipe I had to try.  The recipe calls for using either a Tube pan or two bread pans.  I opted for the two bread pans because we are going to a brunch and I think one of these will be appreciated..

This is rather expensive cake to make so I was skeptical about making it.  Well I am happy to say it is wonderful!  Moist, with lots of pineapple, cherries and walnuts to give it great texture and substance. 

I will post this as my Mom has it written.  I cut back on the sugar and butter (1/2 cup less on each) hoping it wouldn't take away from the taste and I don't feel it did at all.  I will freeze one for later.  I made the loaf pans.  (With the busy holiday season quickly approaching this might be a nice addition to your Thanksgiving or Christmas dinner)

Ingredients:
1 3/4 cups butter                                                1 large can pineapple chunks (20 oz. drained)
2 cups sugar                                                       1- 11oz. jar maraschino cherries drained and cut in pieces
8 eggs                                                                 1 lb. walnuts chopped ( I used 1 cup)
3 3/4 cups flour
2 tsp. baking powder
1 tsp. salt
1 tsp. vanilla


Beat butter and sugar well.  Add 1 egg at a time.  Sift flour and dry ingredients.  Add to mixture. Fold in fruit and nuts.  Bake 325 degrees in well greased and parchment lined(2)loaf or 1 tube pan. Bake approx. 1 hour or until toothpick inserted in center is clean.

                                                                 

I bought these at a kitchen shop in Cleveland but I have seen some similar to them at T.J. Maxx...Teak wood and very durable and I just love the design on them..Very cool..I want more!!!

Happy Baking from my kitchen to yours,

I like to bake and cook/family recipes 11/14/12

11/14/12 original

Italian Pizzelles!!

It's so popular I had to do a re-post for those who miss this recipe.

Pizzelles are a favorite of my grandchildren and many of our family and friends.


  I can't make enough of them and the fact that I have gone through two grilles and that I am on my third should tell you something..My last two grilles had the recipe printed right on the handle so I had it always at my fingertips..but when I threw out my last one thank goodness I remembered to copy the recipe because this new one's recipe for pizzelles is very different.  My pizzelles are usually a little thicker and not as thin as the new recipe and my family likes them better..Here is the recipe and some pictures:

1 cup margarine softened  (you can use butter only butter browns them quicker) You will have to be careful
2/3 cup sugar
3 eggs
2 to 2 1/2 cups flour
1 tsp. baking powder
1 tsp. anise, orange or vanilla extract
pinch salt

With electric mixer beat sugar and margarine until creamy..Add eggs and extract, continue to beat.  Add flour, baking powder and salt.  Mixture will be soft..Spray pizzelle grille with cooking spray.  Let pizzelle grille heat thoroughly.
When the grille is heated drop by heaping teaspoons onto hot grille. Tighten lid.   Watch carefully!  It only takes about a minute or two to be ready..

Note:  If you do not have a grille check any Italian grocery store they should have them.  Also, do not get the Teflon coated one.  The surface is not forgiving to scratches.

Perfect!

Palmer Electric (non teflon) Model 1000  Pizzelle maker. The BEST!

Drop by (full) teaspoon..one on each side

Let cool on rack... You may want to make a double batch..They'll be gone in no time..

Happy Baking!

3/30/13
7/5/11
12/18/13

2016 Christmas Appetizer

It's a Tradition that hubby and  I host Christmas Day Dinner.  It's been this way since forever and although I make too much in the way of the food and desserts I am happy to do it because for all the crazy days in-between it brings my family together. 

We moved to Pittsburgh about ten years ago and until then the children would pile up the grandchildren and make the trip to our house in Harrisburg or we'd drive to their house on Christmas Day.  Once we made the decision to move closer to them it took pressure off all of us.

It was a very hard decision because both hubby and I loved Harrisburg. It was convenient to visit our family in the Wilkes-Barre /Scranton area from Harrisburg easily but Pittsburgh is quite a drive.  From Harrisburg it is about 3 1/2 hours and from the Wilkes-Barre/Scranton area about 5 1/2 hours.  All and all we have been driving these drives since our son went to college in Pittsburgh which was 1987. Whew!

On to the main reason of this post.  I was completely off track....LOL  

This years Antipasto!

This is my attempt to do another unique antipasto which unfortunately isn't some of my best work.  It'll be fine but it was just a day my creatively was challenged and I just went with the flo. 

I started with Styrofoam balls (bought at craft store) that I covered in saran/ cling wrap.  Attached the base with double face tape and I used wooden skewers to hold them together and then placed in a nice size pretty glass dish.  Remember that your dish must fit in refrigerator to store overnight so be careful of size.

Lay out on a flat surface all the food you will be using along with a whole box of toothpicks. Colored are nice.

Lay out all your meat, cheese and olive items so they are handy for you to use.

Then on to adding your items.  I started at the top but suggest you start at the bottom.

Garnish with variegated lettuce on bottom to fill in empty spaces.

From my kitchen to yours,

My Christmas Menu 2016

A few of 2016 Christmas memories.


Every year I host Christmas Dinner since we moved to Pittsburgh.  I usually had both holidays when we lived in Harrisburg but since the move ten years ago some of the hosting has been shared with my daughter and daughter- in- law which I really appreciate.

I love the holidays but quite honestly they are tiring.  I love baking and cooking and enjoy how much my family loves what I prepare but I have many memories of my mom being the host and she was always so tired.  Her house was small and her kitchen was so small it was hard for her to move around if we gathered around her while she prepared so she shushed us away to the other room while she got everything ready.  We always asked to help but other than set the table she wanted to do it by herself.  She would have the kitchen window open (in the middle of winter) and she would be perspiring something terrible.  I used to feel so sorry for her but she liked having us there but it really was too much for her.

I now see where I am getting to the age that all this is starting to get me tired as well so I decided I would do things a little differently than Mom did or even my mother- in -law.  They worked the day and eve of Christmas instead of preparing ahead of time.

I believe that doing some early prep works for me.  I don't feel my mom ever really enjoyed holidays because other than cookies she made the salad and pasta whether it was ravioli or cappelletti very close to the actual holiday. Actually that day or a day before.

I start the beginning of December making my pasta dish, soup and sauces and so far this year I have already made 10 bags of gnocchi and froze them, several pounds of braciole and sausage, hot and mild and meat and marinara sauce. Today I made my soup and mini meatballs for Wedding soup.All freeze well and will be fine for Christmas.

All in all I feel this works for me and when Christmas comes I plan on the night before putting together our antipasto and then removing any items the night before from the freezer(gnocchi not until I am ready to cook them on Christmas) so as to thaw and the next morning only have minimal cooking and plating the dishes.

Dessert will be cannoli, ricotta or custard, Molten lava cake with vanilla ice cream and a few cookies I plan on making. Probably Italian, pizzelles and possibly chocolate chip.  Not too many cookies this year.  I'm leaning on cookie bars as a possibility.

This is my plan and I know it will work. Below is an example of what my Christmas dinner this year will include. 

Large Antipasto

Wedding Soup

Potato gnocchi (photo is ricotta gnocchi)

Braciole

Sausage and meat sauce as well as marinara sauce

Cannoli both custard and ricotta filled

Chocolate Molten Cake too!

Caribbean Rum Cake

  Mother's Day Suggestion: If you or your mom likes cakes and with a noticeable hint of rum why not make one for her or someone who likes the flavor of rum? Perfect <3

HI everyone:  Just a quite note and maybe a chuckle for you.  When I made this cake I had enough left after serving that I saved at least 4 slices for my almost 93 year old mom.  

Note: The other day I received a call from her saying "could you make me maybe lol a whole cake next time you come to see me"?  I laughed for ten minutes.  She loves everything I bring in to her but her fondness for this one seems to be obvious.  Could it be the RUM? Too funny!  She keeps me laughing which is a very good thing and yes there will be a whole cake coming her way the next visit.  <3 

When I saw this recipe I knew it was going to be made this holiday.  I make so many cookies etc and pies every holiday so I knew I wanted to try a new recipe and why not today since tomorrow night we are having guests for appetizers and this cake I am sure is going to be a good choice.

I am letting it set overnight and will turn it over to serve tomorrow.  It's shiny because of the butter rum syrup.  Oh MY!!

 It calls for white or dark rum and I chose white rum.  I did cut the rum in half because it did say in the recipe it is quite potent. When I read potent I know what that means so rather than have it too much of a rum taste cutting back on the amount should be just fine.  

We'll be having a few appetizers and surprises such as Spinach Artichoke stuffed french bread , a favorite buffalo chicken ring, fresh cold shrimp, a Hawaiian pineapple pecan rolled cheese ball and a few other yums.  Nothing that takes a lot of work because we have early morning plans with some friends and I am not going to be able to fuss all day.

 

 

I managed to get most of my ingredients ready to go so it'll be easy to put the appetizers together. 

  Rum cake base

• 2 cups All-Purpose Flour
• 1 1/2 cups sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup pastry cream filling mix or instant vanilla pudding mix, dry
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 1/2 cup milk
• 4 large eggs
• 1/2 cup white or golden rum
• 2 teaspoons vanilla
• 1/4 teaspoon butter rum flavor (optional but excellent)
• 1/4 cup pecan or almond flour, for dusting baking pan Note:  you can make your own almond flour by pulsating 1/2 to 1 cup of almonds in your processor for several minutes to produce fine almond flour.  It's a lot cheaper than buying a whole bag.

Rum soaking syrup

• 1/2 cup unsalted butter
• 1/4 cup water
• 1 cup sugar
• 1/2 cup white or golden rum(the real deal) lol
• 1/2 teaspoon vanilla

Instructions

1. Preheat oven to 325°F. Spritz a 10 to 12 cup bundt pan with cooking spray. Sprinkle on the pecan or almond flour and turn the pan to coat evenly. Set aside.
2. Place all of the cake ingredients except the rum, vanilla and butter rum flavoring in the bowl of your stand mixer and blend on medium speed for 2 minutes. Be sure to scrape down the bowl after one minute.
3. Add the rum, vanilla and flavor if using to the batter and blend for another minute. Pour the batter into the prepared bundt pan and spread level with a spatula.
4. Bake the cake for 50 to 55 minutes. You may smell the nut flour toasting at first, especially those not covered in cake batter. When done, the cake will test clean on a cake tester. Bundt cakes are difficult to test properly with a short toothpick. Instead try a piece of dry uncooked spaghetti or linguine.
5. Leave the cake in the pan to cool slightly while you make the soaking syrup.

12/18/15
5/11/16

adapted from:  http://www.kingarthurflour.com/blog/2012/11/26/carribean-rum-cake-bring-the-islands-home-to-you/

Chocolate Maraschino cherry cookies

Here's a new cookie recipe that I've been holding back trying.  I like to try a few new ones before the holidays so I get a chance to taste test.

I feel the same way about chocolate and cherries as I do with chocolate and bananas.  You usually can't go wrong with these ingredients.  Whether it's a cake or bread, as in banana adding some chocolate morsels steps up the recipe to another level.  So let's see how this works.

I decided to put a few in a baggie with powdered sugar to see how they taste.  I like them both ways.  If you decide to add some powdered sugar make sure the cookies are completely cooled or the powdered sugar will soak in the cookie.

Chocolate Chip Maraschino Cherry Cookies

3/4 cup butter, softened
3/4 cup dark brown sugar
1/4 cup sugar
2 eggs, room temperature
2 tsp vanilla
2 1/2 cup all-purpose flour
1/4 tsp baking powder
1 tsp baking soda
1 tsp corn starch
1/4 tsp salt(I eliminated the salt and used salted butter).
1 cup miniature semi-sweet chocolate morsels.
10 ounce jar maraschino cherries drained 

Drain maraschino cherries well. Dice, blot with paper towel until mostly dry; set aside.

In large bowl, cream butter with sugars until light and fluffy. Add eggs one at a time, scraping sides of bowl after each addition. Add vanilla, mix well.

In medium bowl combine flour, baking powder, baking soda, corn starch, and salt. Whisk together.  Add dry ingredients to butter mixture, mix on low speed, just until combined.  With a large spoon Add chocolate and maraschino cherries, mixing until evenly distributed.

Cover dough with plastic wrap and refrigerate overnight (or at least two hours).

Preheat oven to 350 degrees. Line baking sheets with parchment paper. Using large cookie dough scoop (2 tablespoons), drop dough onto baking sheets, several inches apart.  Bake for 12 minutes, just until edges are starting to turn golden. Cool for 2-3 minutes on baking sheet, then transfer to cooling rack.
The cookies are delicious and soft and not overly sweet.  A good holiday cookie pick.

Christmas tree appetizer

I wanted to share this right away thinking maybe someone would like to make this for Christmas.  It's a little late  maybe for now but how about New Years?  

 My Christmas Project!

The base is a Styrofoam cone from a craft store. Cover it with saran wrap.  Place cone on a glass tray.  To make sure cone stays in place put double face tape on the bottom of the cone to secure it.

The rest is up to you.

Thin salami, pepperoni, various hard cheese, peppers, hot and sweet, olives the list is endless.  Just remember to buy some nice colored toothpicks and use a pretty platter to display.

Ok I'm back and hopefully these photos will help with the actual process of making the tree.  Enjoy!

Variety of items

 

Start at the bottom and work up the cone.

At the top add a few cherry tomatoes for height.

 

Cover with saran wrap and refrigerate.  My cone was the smaller size of two that were available.  Since I didn't knew I wouldn't have a lot of refrigerator space I opted for the smaller one.  Had the weather been cooler I would have been able to store in our garage but this year has been unseasonably warm.

It was a big hit as you can see.  Not much left.

Merry Christmas and a Happy New Year!

From my kitchen to yours,