Pecan Squares-New Recipe to Try

Pecan Squares

• FOR THE CRUST
• ¾ cup all-purpose flour, spooned into measuring cup and leveled-off
• ¼ cup cornstarch
• ½ cup Confectioners’ sugar
• ½ teaspoon salt
• ½ cup (1 stick) cold unsalted butter, cut into 1-inch pieces
• FOR THE FILLING
• 12 tablespoons (1½ sticks) unsalted butter
• ¾ cup packed light brown sugar
• 3 tablespoons maple syrup
• 2 TBSP bourbon
• 1 teaspoon vanilla extract
• Generous pinch salt
• 2 tablespoons heavy whipping cream
• 3 cups coarsely chopped pecans

Combine crust ingredients in the food processor and pulse until it looks like coarse sand with clumps of butter. Press into a square baking dish (lined with parchment) and bake at 350 degrees X 17 minutes. it should be set but not browned. Now prepare the filling.

In a pot over medium heat, add butter, brown sugar, maple syrup, and salt. Let sugars melt, then let boil for about 3 minutes, then add bourbon and heavy cream. Add pecans, then pour over the crust. Return the pan to the oven and bake for about 20 minutes

Based on https://www.onceuponachef.com/recipes/pecan-shortbread-squares.html

Kid-approved Fluffier Pancakes

It was hard to admit that the pancake recipe I’d been using for over 10 years is not the greatest. The kids did not really like the buttermilk in particular. I needed to find a fluffier version. This recipe was a hit. Even the little one ate more than I expected!

• 2 cups flour
• 1/4 cup sugar
• 4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 3/4 cup milk
• 1 egg, beaten
• 2 tsp vanilla
• 1/4 cup oil or combo of oil and melted butter

I like to add everything but the flour together first. This assures that the salt and leaveners are evenly distributed. Whik together, gently breaking ups the clumps of flour. The key is to break up some of the larger clumps so that there aren’t any dry spots. Also, resting the batter for a bit help with producing a more better consistency. Heat the skillet to 275 degrees and butter the surface for added flavor. If adding fruit, let the first side set about halfway.

Zucchini Bread

• 2 grated zucchini (12-16 ounces)
• 2 (230 grams) cups flour
• 3/4 tsp baking soda
• 3/4 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla
• 2 tsp cinnamon
• 1 tsp cardamom or 1/4 tsp nutmeg
• 3/4 cup oil
• 3/4 cup (75 grams) brown sugar
• 1/2 (50 grams) white sugar
• 2 eggs

Combine flour and zucchini. Then, in a separate bowl, whisk oil and sugars. Add eggs, vanilla, salt, baking soda, baking powder, cinnamon, nutmeg. Add dry ingredients and stir gently to mix well. Pour batter into greased pan. Bake at 350 degrees for ~55 minutes, until cooked through.

Pumpkin Pie v4 (2023)

from Preppy Kitchen

• In a small saucepan, heat the following ingredients to concentrate flavors:
• 15 oz (small can) of pumpkin puree
• 1/2 cup brown sugar (if using dark brown sugar, use white sugar for half the amount to lighten the color)
• 1/4 cup maple syrup – optional (
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• Pinch allspice

In a medium bowl, beat

• 1 cup heavy cream, warmed
• 2 TBSP cornstarch
• 2 whole eggs + 1 egg yolk

Slowly whisk the warmed milk mixture. Avoid adding air bubbles

Pour into a blind baked pie crust and bake at 400 degrees for 10 minutes, then reduce to 350, baking for another 45-50 minutes until it is just jiggly in the middle

Turn off the oven and open the door just a crack to let the pie cool slowly. This helps reduce the cracking. Remove from oven when the pie is just above room temperature.

Bloom spices by heating pumpkin, spices , salt and sugar until bubbling. Add beaten eggs to slightly warmed cream or milk. Add eggs once the mixture has cooled via tempering method. Bake at 400 degrees for 15 minutes. Lower the temperature to 350 degrees and bake for an additional 40 minutes, until the center is slightly wobbly. Cool the pie in the oven with the door ajar.

*NO need to blind bake store-bought crust

Thomas Keller’s Chocolate Chip Cookies with Molasses

Yields about 3 dozen 25 grams cookies

• 238 grams (1 1/2 cups + 3 TBSP) flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 134 grams (1/2 cup + 2 TBSP) dark brown sugar
• 12 grams (1 3/4 tsp) molasses
• 104 grams (1/2 cup) sugar
• 215 grams chocolate chips and/or chocolate chunks
• 167 grams (3 sticks) softened butter
• 2 eggs

With a paddle attachment, beat butter until mayonnaise consistency. Meanwhile, stir together brown sugar, sugar and molasses. Add the brown sugar mixture to the butter and beat till light and fluffy. Add eggs

Whisk together dry ingredients, then add to butter mixture. Stir in chocolate

Form into 25 gram balls and chill for 30 minutes

Bake at 325 for 10 minutes

2021 Holiday Cookies – Lemon Cornmeal, Sugar Cookies, Jam Rugelach, Chewy Pumpkin

This year, the kids and nieces and nephews were in tow to decorate cookies. I used the gingerbread cookie recipe from last year and also added a few new ones:

LEMON or ORANGE CORNMEAL COOKIES – this was per S’s request. She loves lemon desserts. The original recipe called for orange, but we went with lemon. The cornmeal adds a very nice textural component. I believe that I added lemon extract to amp the lemon flavor, which was still very faint. But it isn’t to sweet, and a nice option for breakfast of tea cookie. Rolling them this would make these cookies crispy. The dough was initially impossible to work with despite time in the fridge. I think chilling overnight is the way to go. To punch up the citrus flavor, a simple citrus icing drizzle would be very nice.

INGREDIENTS:

• 1 1/2 cups (7 1/2 ounces) flour
• 1 cup (5 ounces) cornmeal
• 2 sticks softened butter
• 1 cup (7 ounces superfine sugar) + 1 TBSP citrus zest whirled together in the food processor
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1 whole egg + 1 yolk
• 2 tsp vanilla
• optional extract, maybe 1 tsp

Beat butter, sugar, zest and salt for about 3 minutes. Add eggs, vanilla and extract if using. Add the dry ingredients and knead until the dough comes together. Roll dough to 1/4″ thickness between two sheets of parchment, loosening the dough off the paper as needed to prevent sticking. Chill overnight.

Cut into shapes and bake at 375 degrees for 6-8 minutes, until just lightly browned on the edges

Consider making an easy icing using citrus juice and powdered sugar once fully cooled.

SUGAR COOKIES FOR DECORATING

I have never liked sugar cookies, but these are actually very tasty, light and crisp but sturdy enough to stand decorating. I made these pretty thin which led to the crisp consistency I like. I had plans to make a tall Christmas Tree cookie tower, but the cookies were too thin to make an impressive display. I would consider making thicker cookies if I wanted to make the tower.

INGREDIENTS

• 7 ounces superfine sugar
• 2 sticks COLD butter
• 1 egg
• 1 tsp vanilla
• 3/4 tsp salt
• 1/2 tsp vanilla
• 12 1/2 ounces flour
• 1/4 tsp baking soda
• 1/4 tsp baking powder

In the food processor, process the sugar and butter for about 30 seconds until it’s a uniform mass. Add the wet ingredients, then pulse for about 10 seconds until a paste is formed. Add the dry ingredients and process until crumbly, about 10 seconds, then knead by hand. Roll to 1/8″ thickness between 2 sheets of parchment paper, then chill 90 minutes or freeze for 30 minutes. Bake at 300 degrees on the lower middle rack for ~14 minutes, rotating in the middle of baking.

Makes 40 2″ cookies

RUGELACH

• 7 1/2 ounces flour
• 1/4 cup sugar
• 1/4 tsp salt
• 6 ounces cold cream cheese
• 10 TBSP cold butter
• 1/4 cup sour cream
• 2/3 cups jam

Process the dry ingredients, then add cream cheese. Pulse X 5

Add butter, then pulse 5-7 times. Add the sour cream and process for 10 seconds. The dough should have clumps but them comes together. Knead the dough by hand briefly. Divide into two 4″ discs. Chill

Roll each disc into a 12 inch circle. Spread 1/3 cup jam onto each circle. Cut the circle into 16 wedges, then roll starting from the outer edge.

Place onto baking sheet and brush egg wash, sprinkle with coarse sugar

Bake at 375 degrees for 30 minutes. Be careful to remove before the jam starts to burn.

CHEWY PUPMKIN COOKIES – I was excited to try this recipe that described these cookies as chewy rather than cakey. The secret seems to be in the use of dark brown sugar. Didn’t get around to making these unfortunately.

• 2 sticks of butter, browned and cooled (about 10 minute cooking process)
• 1 1/2 cup (280 grams) dark brown sugar
• 1 egg yolk
• 3 TBSP maple syrup
• 1 tsp vanilla, maybe more
• 1/3 cup canned pumpkin puree
• 2 1/4 cups (280 grams) flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• Sugar coating: 2 TBSP brown sugar + 2 TBSP granulated sugar + 1 tsp cinnamon

Whisk butter and dark brown sugar together, then add the rest of the wet ingredients, whisking to combine Add the dry dry ingredients. Roll cookies into a ball (maybe 1 1/2 TBSP), then roll into sugar cinnamon mixture. Bake at 350 degrees until puffed and slightly underdone in the center

Nancy’s Green Bean Casserole

It was really nice in the light of the pandemic to have more family join us for Thanksgiving. In addition to our usual extended nuclear family, B’s family joined us this year. Nancy brought a recipe to try, an updated version of the Thanksgiving favorite, green bean casserole. This version is might lighter and features fresh green beans.

INGREDIENTS

• 1 small bag of fresh green beans (maybe about 12 ounces), blanched to crisp tender
• 8 ounce package of white button mushrooms
• 1 onion, chopped
• fresh thyme and rosemary, salt, pepper
• 2/3 cup half and half
• 1 TBSP arrowroot (probably could sub cornstarch)
• 1/2 cup cheddar cheese, shredded
• grated Parmesan cheese
• Fried onions

Saute the onions until transluscent and soft. Use butter or oil. Add mushrooms, herbs, and season.

Add half and half, arrowroot and let thicken. Off the heat, stir in green beans, cheddar and grated Parmesan

Pour into a baking dish. Top with more Parmesan and add fried onions

Bake at 375 degrees for about 20 minutes

Sherbert Punch

As the kiddos are older, I thought it would be fun to make them a special mocktail for the Thanksgiving festivities. I remember drinking a mixture of Sprite with Minute Maid fruit punch, and how much I loved it. I recently went to a baby shower where the host made a punchbowl full of a sherbert topped mocktail. It reminded me of backyard weddings I attended during my childhood in a small town. I couldn’t get all the ingredients together for the punch below, but thought I’d keep it for the future. The rainbow sherbert melted into this grey mess. Although the kids still loved it, I would use a one-flavor variety to avoid the color blending.

Combine:

• 1 liter Sprite, Squirt or Ginger ale
• 1 liter club soda (or more to dampen the sweetness)
• 6 oz frozen Minute Maid fruit punch
• 6 oz frozen pineapple juice
• Raspberry sherbert (add right before serving)
• Garnish with fruit

Mrs Pettersen’s Cream Puffs

Mrs Pettersen is one of the oldest family friends I can remember. She was my preschool teacher, and I have vivid memories in her classroom, including roller skating indoors, making shadow side profiles. I also remember her bringing in a computer to our house. She had a program where you could build a face using shapes. Even though she is in her 90s, she still drives herself and an avid Facebook user. Definitely a woman ahead of her time-Stanford grad who biked around Europe solo as a young woman. She was a city girl who fell in love with a country boy. My mom was part of a club that hosted monthly dinners. When it was Mrs Petterson’s turn to bring dessert, she made these incredible giant cream puffs filled with custard. After more than 30 years, I still remember how much my mom and I loved them I remember trying to make them as a kid and they were a royal disaster, but I think I could handle them now. Thankfully, my mom saved the photocopied page from an old cookbook, although I think I would sub out the flour for cornstarch for a more foolproof approach:

Mrs Pettersen’s recipe was the single dish that got me hooked on all desserts custard. For a seemingly more fool-proof recipe, I turned to the modern technique of using cornstarch for thickening:

• 2 cups whole milk, warmed
• 1 vanilla bean (or maybe 1 tsp extract)
• 6 egg yolks
• 2/3 cups sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1 TBSP butter (optional really)
• 2/3 cup freshly whipped cream

Whisk sugar, cornstarch, salt together. Add yolks and whisk till color lightens to lemon yellow. Add 1/2 cup of the warmed milk and whisk, then add the mixture to the rest of the milk. Whisk constantly over medium heat until the mixture thickens. Turn off heat and add vanilla and butter. Allow to chill, then fold in whipped cream. Pipe filling into cream puffs, or spoon into halved puff.

For the cream puff shells:

Banana Pineapple Cake and Brown Butter Frosting for out little monkey

Made a banana cake to celebrate V’s 2nd birthday as she is so into monkeys! The bananas weren’t very ripe, so I made it into a sort of hummingbird cake. The frosting was delicious and you can get away with less sugar since it has savory notes any ways. I filled the cake with vanilla pudding/Cool Whip, sliced banana and crushed pineapple, but coconut cream would also be good, especially if toasted coconut is added to the batter. 1 1/2 cups chopped nuts could be added as well.

CAKE:

3 cups flour

1 tsp baking soda

1 1/2 tsp cinnamon

1/2 tsp allspice

1/2 tsp salt

4 bananas (2 cups)

16 oz crushed pineapple, drained. you can also use the juice by boiling it down to a few tablespoons. If pineapple not available, you can sub with 1 1/2 cup buttermilk and add 1 tsp baking powder.

3 eggs

2/3 cup oil

1 cup brown sugar

1/2 cup granulated sugar

2 tsp vanilla

Bake at 350 degrees

FROSTING

1 stick salted browned butter heated on medium for about 5 minutes and cooled

1 stick softened salted butter

block cream cheese

powdered sugar to taste

vanilla to taste