Amish Pumpkin Bread

Amish Pumpkin Bread (Best Ever!!!!!!)

Look no further!  This is the best pumpkin bread I ever had!  It is soul satisfying and absolutely comforting.  I am so excited about this bread.  I will make it forever.  It is so delicious I have made it several times in the past week to give to friends.  I highly recommend this one to all. 

I would serve it for breakfast, brunch or even your Thanksgiving Feast, right next to the corn muffins and milk rolls.  This recipe comes from Amish Country, need I say more.  Try it and I know you will love it as much as I do.  You must be patient and watch that you do not over cook or undercook.  After an hour keep a close eye.  I bake my bread in my oven up to 1 hour and 15 minutes.

Recipe: 

Preheat Oven to 350 degrees

3 cups granulated sugar

1 cup vegetable oil

4 eggs beaten

1 lb. canned pumpkin

3 ½ cups flour

2/3 cup water

2 tsp. baking soda

1 tsp. salt

½ tsp. ground clove

1 tsp. each cinnamon, allspice and nutmeg

Mix sugar, oil and eggs together.  Add pumpkin.  Then add dry ingredients and finally water, stirring just until mixed.  Pour batter into two greased and floured 9x5 loaf pans or I use a deep dish 10 x 12 disposable aluminum pan (double pan it).  Bake at 350 degrees for one hour and 15 minutes.  Do the toothpick test.  The tooth pick will have a little gooeyness on it.  I am not sure if gooeyness is a real word, but I think you get the idea.  Especially good, spread with cream cheese.  

Mama's Apple Cobbler

I have been making this simple apple cobbler for years.  When apple picking season is here this usually  is served on Sundays after dinner.  Wonderful with homemade vanilla ice cream and caramel sauce.  Lovely with peaches, pears or berries.  This is one of those family favorites that everyone ask for all the time.  Simple and delicious!

Mama's Apple Cobber
Preheat oven to 325 degrees
9x13 baking ban with 2 inch sides

Part 1
5 to 6 apples peeled, cored and sliced( I use Gala Apples) use a firm apple that holds up to baking
1/2 cup brown sugar
1 tsp. cinnamon
2 tsp. lemon juice
1 T. butter or margarine (melted and drizzled on top of apples)

Part 2
1 cup flour
3/4 cup sugar
1 cup milk
1 T. clear oil (I use coconut oil melted)

Grease your pan.  In a large bowl place all of part 1 into bowl and toss to mix well.  Place in pan.  Place all of Part 2 in a bowl and mix well with a wooden spoon and pour on top of apples bake for 30 minutes or until the dough part is cooked through and firm to the touch.  Serve warm or at room temperature.  

VEGAN VERSION:  I do make a vegan version from time to time.  Use margarine or coconut oil instead of butter and substitute rice milk for regular dairy milk 

Boston Cream Pie

Boston Cream Pie

I happen to love Boston Cream Cake. I must admit I never made one before, and was excited to do so. I don't know what took me so long this cake is delicious!!!! I got the recipe from Country Living. I did have to modify the Chocolate Glaze it was too runny. I highly recommend this cake if you are a Boston Cream Lover!

Recipe from Country Living

Ingredients for Cake:

All ingredients should be at room temperature

1 stick butter, softened

1 cup sugar

2 large eggs

2 large egg yolks

1 ½ teaspoon vanilla extract

1 1/4 cup cake flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

.1/2 cup milk

Directions for Cake:

1. Heat oven to 350 degrees F. Line the bottom of an 8-inch round cake pan with parchment paper. Butter and flour the pan. Beat the butter and sugar together at medium-high speed until fluffy. Beat in the eggs and yolks, one at a time, and add the vanilla extract.

2. Stir the cake flour, baking powder, and salt together using a whisk. Reduce mixer speed to low and beat the flour mixture into the butter-egg mixture, adding it in thirds and alternating with the milk. Beat until the batter is smooth.

3. Transfer to the prepared pan and bake on the center shelf of the oven until the the cake tests clean when a skewer is inserted into the center, 35 to 40 minutes.  Cool completely on a wire rack.

4. To assemble, split the unmolded cake using a long serrated knife. Spread Vanilla Bean Pudding over the bottom half of the cake and place the top layer over the pudding.  I ran a spatula around the cake to smooth out the oozing vanilla pudding. Pour Chocolate Glaze over the cake, allowing it to drip down the sides of the cake if desired. I personally like it the way I did it in the pic above.

 Vanilla Bean Pudding for Filling

Ingredients for Pudding

3/4 cup milk

1cup cream

1vanilla bean

3 egg yolks

2 tablespoon cornstarch

1/2 cup sugar

1/4 teaspoon salt

1/2 teaspoon vanilla extract

11/2 teaspoon butter

Directions for Pudding

1. Heat the milk, cream, and vanilla bean (with the seeds scraped into the milk) until just

simmering in a heavy-bottomed medium pot. Whisk the yolks, cornstarch, sugar, and salt together and stream the hot milk mixture, while whisking continuously, into the eggs. Return to the pan and cook, while whisking over medium heat, until the mixture thickens and just begins to boil.  Immediately transfer to a clean bowl. Pick out and discard vanilla bean. Stir in the vanilla extract and the butter. Press plastic wrap against the surface to cover. Chill very well.

Chocolate Glaze for Boston Cream Pie

I recommend some modifications of the glaze: The Country Living recipe was too runny even after cool down. There is about a 1/2 cup left over, which I did not mind, I could use it on top of ice cream.

Ingredients for chocolate glaze

1/2 cup heavy cream (I would use 1/3 cup)

4 ounces chopped dark chocolate (You might have to add a little more to get a slightly thicker consistency)

1 tablespoon unsalted butter

3 tablespoon corn syrup (I would use 1 T.)

•

Directions for Chocolate Glaze

1.  Heat cream to a boil and pour into a medium-size heatproof bowl filled with the chocolate, butter, and corn syrup. Let sit for 1minute and stir until smooth. Let cool to thicken slightly before glazing cake.

Mama's Best Marble Pound Cake

I have to confess this  pound cake recipe has been one of my favorites for a long time (45+ years). My mother has been baking this since I was a child and my Momma is now 78 years young. I know there are many recipes out there for pound cake, but I think this is the best, so why bother searching. I have made several variations like lemon poppy-seed, key lime, red velvet, orange, banana nut, pumpkin, mini chocolate chip, etc. You can use your imagination but this base recipe produces a moist, fine tight crumb.  If you are a fan of Sara Lee's Pound Cake then this one is for you. This pound cake never disappoints.

Recipe:
10-inch non-removable bottom tube pan: generously buttered and flour
Put into a cold oven and then turn your oven on to recommended temperature

2 sticks unsalted butter, room temperature
3 cups granulated sugar
3 cups sifted cake flour (must only use cake flour)
1/2 teaspoon salt
7 large eggs, room temperature
1 T. vanilla extract or  seeds from one vanilla bean
1/2 cup heavy cream (room temperature)
1/2 cup sour cream (room temperature)
3 oz. dark chocolate melted
3 oz. semi sweet chocolate melted

Cream butter and sugar until fluffy and lighter in color. Add each egg one at a time and beat. Continue to cream until well incorporated. Add the sour cream and heavy cream. Continue beating until mixed well. Slowly add cake flour and salt. Add vanilla.

Take 2 1/2 cups of batter and mix in melted chocolate until well incorporated. Add 2/3 of vanilla batter into tube pan. Add chocolate batter and then remaining vanilla batter on top.

Put into a 350 degree oven for 50 minutes and then reduce oven to 325 degrees and bake for another 35+ minutes. Do the toothpick test. Sometimes you might have to add another 10 to 15 minutes of baking time. Cool completely and remove from pan. Sprinkle with powder sugar or drizzle a confectioner's glaze or even chocolate ganache is nice. Enjoy!
Wrap cooled cake with plastic wrap.  Gets better with age.  Stores up to 5 days.  Freezes well.

Sour Cream Pumpkin Chocolate Chip Muffins

When the leaves are falling and a winter wind comes rolling in, I have pumpkin on my mind.  I can't help it.  I love the smell of pumpkin and spices baking in the oven.  Today is a dark, cozy day perfect for baking.  I am looking forward to eating one of these with a hot cup of coffee.

I got this base recipe when I was in culinary school and I pretty much use this as my go to muffin recipe and change it up with different variations of ingredients.  Enjoy.

Recipe: 
Large cupcake tins
Large paper liners
2 large bowls
Wooden spoon
Measuring cups and spoons
Preheat oven to 400 degrees then reduce after 5 minutes
 

Dry Ingredients
3 cups all purpose flour
1 and  1/2 cups sugar
1 Tablespoon baking powder
1/2 teaspoon baking soda
1 tsp. ground cinnamon
1/2 tsp. clove
pinch salt

Wet Ingredients:
1 stick melted butter, cooled
2 eggs room temperature
1/2 cup pumpkin puree
1 cup sour cream
3/4 cup milk

1 cup chocolate chips, and extra for the top

Directions for Assembly:
In one large bowl add all dry ingredients and whisk to mix everything really well.  In another bowl add all wet ingredients and mix very well.

Add wet ingredients into dry and mix with a wooden spoon.  Bring the batter together but do not over mix.  This makes a tough muffin.

Add chocolate chips.  Let batter rest for 10 minutes.  It will thicken.  This is what you want.  When the muffin batter is thick you will have a high top muffin.

Line your large muffin tins with paper liners.  Fill the batter up to the top of the muffin liner.  Top with extra chips.

Bake in a 400 degree for exactly 5 minutes, reduce oven to 375 degrees, bake for another 15 minutes.  Do the toothpick test.  May need an additional 5 minutes. 

The Hill Zeppoles

I grew up in St. Louis, Missouri by the Hill.  It is an Italian Community that probably has some of the best Italian food around.  I have been living in New York for some 30 + years and we have some mighty fine restaurants in Manhattan, but The Hill will always be my fave!

However, my Momma has been making these Zeppoles since I was a kid and she got this recipe from a Italian customer of hers.  My Momma had a beauty salon for some 20 plus years and many of her amazing recipes were past down from those lovely ladies from the shop. 

Ingredients

3 cups all-purpose flour

pinch salt

2 1/2 teaspoons instant yeast

1 cup warm water, plus 1 Tablespoon sugar

3 eggs(beaten at room temperature)

6 cups vegetable oil, for frying

powdered sugar, for dusting

Raspberry Jelly for Filling

Directions

In a large bowl Mix the flour and salt with a whisk.

In a bowl add warm water plus 1 Tablespoon sugar and yeast and mix well with a spoon.  Set aside on top of a warm oven to rest for about 5 minutes.  When bubbles form yeast has been activated and ready to use.

Pour yeast mixture, beaten eggs to flour mixture and mix with a wooden spoon.

When the batter is mixed well, then set the bowl on top of your stove and cover with clear wrap.

After 20 minutes, check the dough for rising, mix again and let rise for another 20 minutes.

In a saucepan, heat the oil to medium heat.

I use a medium size spring loaded ice cream scoop.   Experiment with the first batch to make sure the oil is not too hot.

Remove when golden brown and place on paper bags to absorb the oil.

Place warm Zeppoles in a paper bag with powdered sugar and shake.

You want them full covered with the powdered sugar.  Fill with jelly if desired.

Honey Pear Almond Galette

 Now, I had to do a little research on the subject of Galette. What I found is that a Galette is to the French, as Crostata is to the Italians, but to us Americans it is a Lazy Pie. Somehow, I find that term appealing to me. A Lazy Pie suits me fine. On my quest to find the perfect Lazy Pie, a.k.a. "Galette, " I notice that the Pate' Sucree, a fancy word for pie dough in the French lanuguage is similar to my favorite pie crust. So, I just figured why not use my favorite pie dough recipe from King Arthur Flour. I have never made a pie using this free form technique before. I must confess I am hooked.

Well, a few of my favorite things is frangipane, pastry cream, honey and pears.

I know I will be making Galettes, Lazy Pies, Crostatas or what ever you want to call it for my holiday table, or just because I feel like pie. Anyways, they are unpretentious and a lot of fun to make! It's casual and I think a glass of sweet wine would go quite nicely with my GALETTE. There I said it!

Pie crust: (Pate'  Sucree) recipe from King Arthur Flour

2 cups flour
2 cups unsalted cold butter
Pinch salt
1 T. sugar
1 cold egg

In a food processor; process flour, salt, sugar and butter until you get a fine meal. Add egg continue to process until dough comes together. If you need to add a little bit of cold water for it to form a ball, go ahead but very little at a time. Refrigerate for 1/2 hour to 1 hour. Enough for two Galettes or several mini Galettes.

Frangipane
5 oz. almond paste
1 T. Honey
2 eggs
4 tsp. corn starch

Blend in food processor until smooth (enough for one Galette)

Microwave Pastry Cream: from Beatrice Ojakangas
1 cup heavy cream
2 T. sugar I used 4 T. sugar
1 1/2 T. corn starch
1 egg yolk
1 tsp. vanilla
I added a pat of unsalted butter

In a microwave bowl. Add one cup heavy cream, sugar, corn starch and beat with a whisk. Microwave a minute at a time and stir with spoon until mixture looks like thick pudding. Add your egg yolk, vanilla and butter and mix with a fork until well incorporated. Love this method for a quick pastry cream. It is fabulous!
(Enough for 2 Galettes)

2 pears
Peeled and sliced, add one tsp. lemon juice and  one tsp. sugar

Assembly:
Divide dough in half and roll out one round pie crust on parchment paper with a generous dusting of flour, put a round layer of frangipane in middle, put a round layer of pastry cream on top of the frangipane, layer with pears. Bring sides of dough up to form an edge. I used an egg yolk wash and coarse sugar to sprinkle. Transfer Galette with parchment paper on to a cookie sheet.

Will have extra pie dough left (save for another Galette)

Bake in a 375 degree oven for 45 minutes or until golden brown.

When cooled. I brushed with a honey glaze. Add toasted almonds and drizzle confectioner's icing.

Honey Glaze:
1/4 cup honey with 2 tsp. almond extract

Confectioner's Icing

1/4 cup of powder sugar, add enough almond extract and a touch of water to make a thin icing and pour on top of Gallette