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Sticky Toffee Pudding with Dates

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Original Source:  https://www.browneyedbaker.com/sticky-toffee-pudding-recipe/

Adaption One: https://www.davidlebovitz.com/warm-sticky-toffee-pudding/

Adaption Two (mine made in 2020 ) – same basic recipe but I used dark brown sugar, molasses and added some candied fruit. Definitely need to serve warm!!

Sticky Toffee Pudding demands to be served warm. I mean, think about it: soft dates, gobs of toffee, and buttery cake. If you’re going to eat a cake smothered in creamy, sugary toffee sauce, if you don’t eat it warm, you’re missing out on of one life’s great pleasures.

For the toffee sauce

2 cups (500ml) heavy cream
1/2 cup (90g) demerara or muscovado sugar, or another dark brown sugar
2 1/2 tablespoons golden syrup or molasses
pinch of salt

For the pudding

6 ounces (180g) pitted dates, snipped or chopped
1 cup (250ml) water
1 teaspoon baking soda
optional: 1/3 cup (40g) candied ginger, chopped
1 1/4 cups (175g) flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
4 tablespoons (55g) unsalted butter
3/4 cup (150g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1. Preheat the oven to 350F (190C) and butter an 8 1/2-inch (24cm) porcelain soufflé dish (or similar-sized baking dish.)
2. Make the toffee sauce by bringing the cream, demerara or turbinado sugar, golden syrup (or molasses) and salt to a boil in a medium saucepan, stirring often to melt the sugar.
3. Lower heat and simmer, stirring constantly for about 5 minutes, until the mixture is thick and coats the spoon. Pour half the sauce into the prepared soufflé dish and place the dish in the freezer, and reserve the other half for serving.
4. To make the pudding, in a medium saucepan, heat the dates and water. Once the water begins to boil, remove from heat and stir in the baking soda. Add the ginger, if using, then set aside, but keep it slightly warm.
5. In a small bowl, sift together the flour, baking powder, and salt.
6. In the bowl of a standing electric mixer, or by hand, beat the butter and granulated sugar until light and fluffy. Gradually beat in the eggs, then the vanilla. (Don’t be alarmed if the mixture looks a bit curdled.)
7. Stir in half of the flour mixture, then the date mixture, then add the remaining flour mixture until just mixed. Don’t overbeat the batter.
8. Remove the soufflé dish from the freezer and scrape the batter into the soufflé dish and bake for 50 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
9. Remove the pudding from the oven, and let cool slightly before serving.

Serving: Spoon portions of the cake into serving bowls and douse with additional warm toffee sauce. Whipped cream or vanilla ice cream are good accompaniments, although I enjoy it just as it is.

Note: To make the pudding in advance, bake the cake without the toffee in the bottom. Let cool, then cover until close to serving time. Poke the cake about fifteen times with a chopstick. Distribute half of the sauce over the top, as shown in the photo, cover with foil, then re-warm in a 300F (150C) oven, for 30 minutes.

Spritz Cookies

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1 cup butter
3/4 cup sugar
1 egg
2 1/4 cup sifted flour
1/2 tsp baking powder
2 tsp almond flavoring

Cream the butter and add the sugar gradually. When sell-mixed, add egg and beat until light and fluffy. Sift flour, and then sift a second time with the baking powder and add gradually to the creamed mixture. Add almond flavoring and mix well.

Put in a cookie press with the desired plate and press out on un-greased cookie sheet. Sprinkle cookies with colored sugar if desired before baking. Bake in a 400 degree oven F about 12 minutes or until set (not brown). Makes 5 dozen cookies.

Source: handwritten recipe card created during teen age years while learning cooking and baking from my mother (with misspelled Spritz). I am still using the original Mirror brand cookie press that belonged to my mother.and still have the orignal box and contents (except for the recipe booklet).  The box for the cookie press still has the sales tag on it that says it was bought on Broadway from Stattler Dept Store and sold for $2.59. This must have been a gift to my mother from Aunt EllaMay or Aunt Edna since my aunts often shopped in the high end dept stores and had been to NYC. To the best of my knowledge my mother never went to NYC but the aunts both did.

Spritz Cookies

Sweet Potatoes – Yams Toppings

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After cooking Sweet Potatoes or Yams Mix and Match favorite toppins and Enjoy

SWEET

Brown Sugar
Butter
Cinnamon
Raisins
Walnuts
Marshmallows
Pecans
Cream Cheese
Apples

SAVORY

Black Beans
Salsa
Rosemary and Olive Oil
Carlic Aioli
Spinach
Chicken
Broccoli and Cheddar
White Beans and Kale
Sausage
Goat Cheese

 

Coconut Cookies

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1 cup oleo margarine or butter
1 cup sugar
1 egg
1 cup flour
1 teaspoon baking powder
1 cup oatmeal – quick cook or regular
1 1/2 cups shredded coconut

Mix all ingredients together.

Drop by teaspoon on cookie sheet. I use the small cookie scoop for the right size cookie.  The cookies spread out while baking.

Bake in a 350 degree oven for about 10 to 12 minutes until the edges are golden brown.

Original recipe in Penny’s handwriting.  God Jul – recipe from Penny at Oneonta Dress around 1977 or 1978. She was one of the inspectors on the line at the Dress Factory where I worked when I first got out of college.

Recipe card for Coconut Cookies

Old Fashioned Date-Nut Bread

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DateNutBread- Old Fashioned

Ingredients

  • 2 cups (227g) chopped dates
  • 4 tablespoons (57g) softened butter
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2/3 to 3/4 cup (142g to 159g) brown sugar
  • 1 cup (227g) hot brewed coffee
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon (14g) vodka or brandy, optional; to enhance flavor
  • 1/2 teaspoon baking powder
  • 1 3/4 cups (206g) King Arthur Unbleached All-Purpose Flour
  • 1 cup (113g) coarsely

Instructions

  1. Preheat the oven to 350°F. Lightly grease an 8 1/2″ x 4 1/2″ loaf pan.
  2. Place the dates, butter, baking soda, salt, and brown sugar in a mixing bowl. Pour the hot coffee into the bowl, stirring to combine. Allow the mixture to cool for 15 minutes.
  3. Add the egg, vanilla, liquor, baking powder, and flour, beating gently until smooth. Stir in the walnuts.
  4. Pour the batter into the pan, gently tapping the pan on the counter to settle the batter.
  5. Bake the bread for 45 to 55 minutes, tenting the loaf gently with foil after 30 minutes, to prevent over-browning. Remove the bread from the oven; a cake tester or toothpick inserted into the center should come out clean, and an instant-read thermometer should read about 200°F.
  6. After 10 minutes, gently turn the bread out of the pan onto a rack to cool. Cool completely before slicing. Wrap airtight, and store at room temperature for several days; freeze for longer storage.

Tips from our Bakers

  • Feel free to use a flavored coffee here; caramel or vanilla are both good choices.
  • What’s up with the vodka or brandy? Alcohol is a flavor enhancer, serving to disperse flavor molecules throughout the bread; leave it out if you like.
  • Why the range in sugar? Some people like sweeter breads; some, less so. Your choice.
  • Can you substitute boiling water for hot coffee? Well, if you’re thinking substitute because you don’t like the flavor of coffee, don’t worry; the bread doesn’t taste at all like coffee. If you can’t take coffee’s acidity or caffeine, though, then substituting water is fine. The bread may be slightly denser, due to the removal of coffee’s acidity, which reacts with baking soda to produce rise; counteract this by substituting 1 tablespoon lemon juice for 1 tablespoon of the water.

Source : https://www.kingarthurbaking.com/recipes/old-fashioned-date-nut-bread-recipe

Raspberry Lemon Thumbprint Cookies

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RASPBERRY LEMON THUMBPRINT COOKIES
MAKES 4 DOZEN COOKIES
1/2 cup raspberry jam or jelly
1 tablespoon raspberry liqueur, such as Chambord
2 1/4 cups all-purpose flour, plus more for forming
1 teaspoon baking powder
1/4 teaspoon salt
2 sticks (1 cup) butter, at room temperature
2/3 cup sugar
2 large egg yolks
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract


Preheat the oven to 350 degrees F. Line two rimmed baking sheets with parchment paper.
In a small bowl, stir to combine jam and Chambord; set aside.
In a medium bowl, whisk to combine flour, baking powder, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and creamy. Add egg yolks, one at a time, along with the lemon zest, lemon juice and vanilla and beat until combined.
Add the flour mixture, in 2 additions, and beat just until moist clumps form.
Remove dough from the bowl and gather with your hands to form a ball.
Pinch off small pieces of dough and roll to form 1-inch balls.
Place on prepared baking sheets, about 1 inch apart.
Dip your index finger in flour and press into a ball of dough to form an indentation in the center of each ball. Fill each indentation with nearly ½ teaspoon reserved jam mixture.
Transfer to oven and bake until golden brown, about 20 minutes.
Transfer cookies to wire racks to cool completely.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved. 

 

Emeril Lagasse
Emeril Lagasse

Snowballs

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1 cup butter
1/4 cup powdered sugar
1 teaspoon vanilla
2 cups sifted flour
1 cup finely chopped nuts (almonds, walnuts or pecans)
confectioners sugar to dust or roll balls in when cool

Cream butter and sugar until light and fluffy. Add flavorings.  Stir in flour and chopped nuts and blend well.
Form dough into tiny balls and place on an ungreased cookie sheet.
Bake at 350degrees for about 20 minutes or until bottoms of cookies are golden brown.
Roll cookies in confectioners sugar while still slightly warm. Optional dust with confectioners sugar instead of rolling.

Makes about 6 dozen tiny balls.

This recipe is also known as Butter Balls and has been in my recipe box since I was first learning how to bake. The size of the balls is actual teaspoon measuring spoon size. If larger balls are made these cookies are more similar to Mexican Wedding Cakes  or Italian Cookies but with different chopped nuts.  Original recipe called for finely chopped almonds. My recipe did not include an egg so the dough is on the dry side.  Similar recipes include an egg and then add flavoring like almond extract. I often add a teaspoon of butter extract flavoring.

 

Best Swedish Meatballs Recipe

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Meatballs:

1/2 cup breadcrumbs
1/2 cup (125ml) milk
35 ml cream
1 large egg
1 clove minced garlic,
1/3 teaspoon salt
1/4 teaspoon EACH of black pepper and ground white pepper
1/4 teaspoon Grillkrydda OR all spice OR all purpose seasoning
1/2 of an onion, finely chopped
1 pound (500 g) ground beef (mince)
1/2 pound (250 g) ground pork (mince)
2 tablespoons fresh, finely chopped parsley
1 tablespoon butter
2 teaspoons olive oil

Gravy Sauce (OPTIONAL):
1/3 cup butter
1/4 cup plain / all purpose flour
250 ml (1 cup) vegetable broth (or stock)
250 ml (1 cup) beef broth (or stock)
1 cup thickened (or heavy) cream*
2 teaspoons regular soy sauce
1 teaspoon dijon mustard
Salt and pepper, to season

Instructions
In a large bowl, mix the breadcrumbs together with the milk, cream (If using), egg, garlic, salt, peppers and spice. Allow the milk to soak into the breadcrumbs for at least 10 minutes.
Once the milk has absorbed some, add in the onion, meat(s) and parsley. Mix well with your hands to combine.
Roll meat into about 24 small balls, or 16 larger balls.
Heat 1 tablespoons of butter and 2 teaspoons of oil in a pan on medium-high heat. Fry meatballs in batches of two so they don’t stew or simmer. Transfer to a warm plate and cover with foil.
Add the 1/3 cup butter to the juices in the pan to melt. Whisk in the flour until it dissolves and turns brown in colour. Pour in the broth (or stock), cream, soy sauce and dijon. Bring to a to simmer and season with salt and pepper to taste. Mix the sauce through well to combine all of the flavours together.
Continue to simmer until thickened.
To serve:
Non Swedish way: Place meatballs into the gravy in the pan and serve
Traditional Swedish way: Do not make the cream sauce at all. Serve meatballs over plain or stewed macaroni, plain or mashed potatoes, and lingenberry jam (optional)
Notes
*Replace heavy or thickened cream with reduced fat cream if you wish to reduce calories)1) I use a mixture of ground beef and pork (mince) in may recipe, but you can use all beef is you don’t have or like pork 2) To make the meatballs lower in carbs, use almond meal to replace the breadcrumbs. Also, use 1 tablespoon of cornstarch mixed with 2 tablespoons of water to replace the flour in the gravy sauce. Just add the cornstarch mixture at the end, while continuously stirring, over low heat until sauce has thickened.3) I like to grate my garlic clove with the small part of a grater. You can use minced garlic if you prefe

Two Ingredient Cream Biscuit

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Two Ingredient Cream Biscuit Recipe

recipe uses just two ingredients to make biscuits.

Ingredients

  • 2 cups self rising flour
  • 1 1/2 cups heavy whipping cream

Instructions

  • Preheat oven to 475 degrees F. Lightly coat rimmed baking sheet or cast iron skillet with vegetable shortening. Set aside.
  • Add flour to a large mixing bowl. Slowly pour heavey whipping cream and stir unitl just combined. Do NOT Overmix.
  • Pour biscuit dough onto a floured board. Gently part or roll to about 1/2 inch thick. Cut out bisuts using about a 2 inch butter.
  • Place biscuit on baking sheet, leaving about an inch between biscuits to allow them to rise and cook fully.
  • Place in a pre-heated oven and bake about 10 to 12 minutes. Remove from oven and serve.

Notes

These taste really great. They did not rise as much as I expected and I wondered about having the biscuits touching each other rather than spread apart. The recipe says to leave apart. 

Moose Hunters Cookies

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" Moose Hunters" or Cape Breton Molasses Cookies

Testing out a recipe found on the internet for Molassess Cookies

Ingredients

  • 1 cup brown sugar (packed)
  • 1 cup butter (soft)
  • 1 cup molasses
  • 1/2 cup milk
  • 2 tsp soda
  • 1 egg egg
  • 1 tsp ginger
  • 3 tsp cinnamon
  • 1 tsp salt
  • 5 cups flour, all purpose

Instructions

  • Mix the soda with the milk
  • Combine all ingredients in bowl and mix till forms soft dough
  • Roll out and cut on a floured board using a round biscuit cutter. Need to make "fat" or thick cookies since these are often called "Fat Archie" cookies
  • Bake moderate oven 350 degrees F until done.

Notes

Found  recipe in the FB group for Christmas Cookies.  
These were okay but not what I expected based on reading the post in the FB group. Did an internet search and found similar recipes called Cape Breton Molasses Cookies or Archie's.  Was expecting much fatter cookies so not sure if I needed to have thicker rollout before cutting. Taste was fine but sort on bland side. Prefer a more spicy black pepper taste in a molasses cookie.