CHEROKEE MOON BAKERY
Christmas Red Velvet Cake
Leave a Comment
½ cup butter
1 ½ cups sugar
1 T. white vinegar
1 T. vanilla extract
3 large eggs
1 oz. Bottle red food coloring
2 ½ cups all purpose flour
2 T. cocoa
1 T. baking soda
½ T. salt
1 cup buttermilk
Cream cheese frosting
Beat butter at medium speed until creamy. Gradually add sugar, vinegar, and vanilla, beating well. Add eggs, 1 at a time, beating until blended after each addition.
Combine flour and next 3 ingredients, add to butter mixture alternately with buttermilk, beginning and ending with flour. Beat at low speed until blended after each addition. Pour into 2 greased and floured 9-inch cake pans.
Bake at 350 degrees for 20-22 minutes or until a wooden toothpick inserted into center comes out clean. Cool in pans on wire rack for 5 minutes, remove from pans, and cool on wire racks.
Note: cake can be made ahead and frozen. See my cooking tips on cakes.
CREAM CHEESE FROSTING
1 8 oz. Pkg. Cream cheese
½ cup butter
1 16oz. Pkg. Powdered sugar
1 ½ t. vanilla extract
1 cup chopped pecans
Beat cream cheese and butter until creamy, gradually add sugar and vanilla, beating well. Stir in pecans. Yield: 3 cups
Tags: baking, Cakes, cooking, cream cheese frosting, holiday cakes, homemade, red velvet cake
Classic Divinity
Leave a Comment
2 ½ cups sugar
½ cup water
½ cups light corn syrup
2 egg whites, room temp.
1 t. vanilla
½ – ¾ cups toasted, chopped pecans.
Combine fist 3 ingredients in a 3 qt. saucepan; cook over medium low heat until sugar dissolves, stirring constantly. Cover and cook over lower heat 2-3 minutes. Uncover and cook over medium heat without stirring until mixture reaches 260 ˚. Remove pan from heat.
Beat egg whites at high speed until stiff peaks form. Pour hot sugar mixture in a heavy stream over beaten egg whites while beating constantly at high speed. Add vanilla, and continue to beat until mixture holds its shape (4-6 minutes). Stir in pecans.
Drop by rounded teaspoons onto wax paper. Let cool.
Yield: 1 ½ pounds
Tags: baking, candies, cooking, divinity, homemade
Best Ever Chocolate Cream Pie
Leave a Comment
This is the best chocolate pie I have ever tasted!
1 ¾ cups whole milk
1/4 cup cream
1/3-cup cornstarch
1 ¼ cup sugar
2 T. cocoa powder
4 oz. chopped bittersweet chocolate bar (Calebut)
1 T. butter
¼ t. salt
3 large egg yolks
1 t. vanilla extract
Mix cornstarch, sugar, butter, eggs yolks, chopped chocolate, cocoa, milk and cream in saucepan. Cook until thick, stirring constantly. Remove from heat. Add vanilla. Pour into baked pie shell or graham cracker crust pie shell. Top with whipped cream and garnish with chocolate shavings.
Tags: baking, chocolate cream pies, cooking, homemade, pies
Old-Fashioned Chocolate Peanut Butter Fudge
Leave a Comment
2 ½ cups sugar
¼ cups cocoa powder
¾ cup whole milk
¼ cup cream
1 T. light corn syrup
½ cup butter, divided
½ cup peanut butter, or crunchy ( I prefer Jif)
2 t. vanilla
Combine first 5 ingredients in a 3 qt. saucepan. Cook over medium heat, stirring constantly until sugar dissolves. Add 2 T. butter and stir until it melts. Cover and boil over low heat 3 minutes. Uncover and continue to cook without stirring, until mixture reaches soft ball stage (240) on a candy thermometer.
Remove mixture from heat and without stirring, add remaining butter, peanut butter, and vanilla. Let cool for 10 minutes.
Beat mixture until well blended; pour immediately into a parchment lined and butter 8 inch pan. Let cool and remove from pan. Cut into desired squares.
Note: can be made ahead and frozen in Freezer bags for 2 months
Tags: candies, candy, chocolate fudge, confections, cooking, freezer friendly, fudge, peanut butter fudge
Hot Apple Cider
Leave a Comment
1 apple
2 t. whole cloves
1 orange, thinly sliced
2 quarts apple cider
1/2 cup light brown sugar
1 t. allspice
Pinch of freshly grated nutmeg
1 cup dark Rum
Cinnamon stick for garnish
Stud the apple with the cloves. Combiune the studded apple with the remaining ingredients except the Rum and cinnamon in a medium pot.
Bring to a simmer over low heat. Simmer until the flavors come together, about 10 minutes. Remove from the heat and add the Rum. Discard the apple. Ladle into mugs and garnish each with a cinnamon stick.
Makes about 2 1/4 quarts (8-10 servings)
Note: studding the apple with whole cloves enhances the ciders flavor.
Leave out the Rum and it’s perfect for the kids’ holiday party!
Pistachio- Crusted Rack of Lamb with Pomegranate Reduction Sauce
Leave a Comment
This is an easy and elegant entree that’s perfect for a holiday dinner!
1 cup pomegranage juice ( I like Pom brand)
1/4 cup dried currants
1 garlic cloves, peeled
3 T. chilled butter, cut into 1/2 inch cubes
1/2 t. ground cinnamon
1/4 t. ground cumin
1 large rack of lamb ( 2 1/4 lbs.) well trimmed
1/4 cup chopped pistchios
1/4 cup Panko breadcrumbs
Preheat oven to 450 degrees. Boil the pomegranate juice, currants, and garlic in a medium skillet until the liquid is syrupy and mixture is reduced to 1/4 cup, stirring often, about 10 minutes. Transfer mixture to a mini processor. Add butter, cinnamon, and cumin and blend until a coarse puree forms. Place the processor bowl in the freezer for 10 minutes to firm the butter slightly.
Line a small rimmed baking sheet with foil. Place the lamb bone side down onto the sheet. Sprinkle with salt and pepper. Spread the pomegranate butter over; sprinkle with pistachios and panko, pressing to adhere.
Roast the rack of lamb until an instant-read therometer inserted into the side registers 135-140 degrees for medium rare, about 30 minutes. Trasfer to work surface and let rest for 10 minutes. Cut the lamb between bones. Drizzle with any juices left from the foil.
4 servings
Tags: cooking, entree, lamb, Main Dish Entree, pistachio, pomegranate, rack of lamb
Filet Mignons with Shitake Maderia Sauce
Leave a Comment
1/2 lb. fresh shitake mushrooms
1 T. olive oil
2 cloves garlic, minced
1 t. dried thyme
1/2 t. fresh ground pepper
4 (6 oz.) beef tenderloin steaks ( 1-1 1/2 inches thick)
2 shallots, finely chopped
2 cloves garlic, minced
1 cup Maderia wine
1/2 cup condensed beef broth, undiluted
1/2 cup heavy whipping cream
Remove stems from mushrooms. Cut the caps into thin slices.
Combine the oil and next 3 ingredients; coat steaks with mixture. Place a large skillet over medium-high heat until hot; add steaks, and cook 12 minutes or until desired doneness, turning once. Remove steaks from skillet, reservoing drippings in skillet. Keep steaks warm.
Cooks shallots and garlic in drippings, stirring constantly until tender. Add Maderia; brings to a boil. Reduce heat and simmer 10 minutes or more until reduced to 1/2 cups.
Add beed broth and mushrooms; cook 3 minutes or until tender, stirring often. Remove from heat. Stir in whipping cream; spoon some of sauce onto serving plates, add steaks.
Garnish with cherry tomatoes and fresh herbs if desired.
Yield: 4 servings
Note: this is great with mashed potatoes.
Tags: cooking, entree, filet mignon, maderia, Main Dish Entree, shitake
Gourmet Three-Cheese Macaroni and Cheese
1 Comment
1 pound cavatappi ( or elbow macaroni)
4 cups whole milk
8 tablespoons (1 stick) butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp white Cheddar, grated (2 cups)
1 T. kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1 1/4 cups panko bread crumbs
1/3 cup grated Parmesan cheese
Preheat the oven to 375 degrees F.
Heat a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package. Drain well.
Meanwhile, heat the milk in a small saucepan. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Remove from the heat, add the Gruyere,White Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
Melt the remaining 2 tablespoons of butter, combine them with the panko bread crumbs, and sprinkle on the top. Sprinkle on Parmesan cheese. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Serves 8
Note: Buy good quality cheeses. It makes the difference!
Can be mixed 1 day in advance and refrigerated. leave off topping until ready to bake.
Freezes well. Leave off topping until ready to bake. Make sure to completely unthaw first.
Time Saving Tips For Making Cornbread Dressing on Thanksgiving # 11
Leave a Comment
This recipe (Cornbread Dressing) has been on our holiday table for generations. It’s a very basic cornbread dressing that is excellent with roast turkey and all the other sides. It can be time comsuming, so I suggest you make it in stages for a no stress holiday meal. After you make the basic cornbread, let it cool completely and wrap in Saran wrap and place in a freezer bag. It will keep for 2 months. If you make it in October you can have it for Thanksgiving or Christmas. Chicken stock can be expensive if you need alot like in dressing, so make your own. It’s easy! Find my recipe for homemade chicken stock and go for it! Put up in quart containers and freeze. It will be ready when you need it. When you are ready to make the dressing, unthaw cornbread, unthaw the chicken stock, and preceed with cooking your vegetables for the dressing. Now put it all together and freeze. Cover the top of a baking dish with plastic wrap, then foil paper. Lable and freeze for up to 2 months. Allow to thaw completely befor baking. This could take 8-12 hrs.
Bananas Foster
Leave a Comment
1/4 cup butter
1/3 cup firmly packed dark brown sugar
1/2 t. ground cinnamon
4 banans,quartered ( not too ripe)
1/3 cup banana liquer
1/3 cup dark rum ( I like Myer’s)
1 pint vanilla ice cream
Melt butter in a large skillet over medium high heat; add brown sugar and next 3 ingredients. Cook stirring constantly 2 minutes or until bananas are tender. POur rum into a mall long-handled sacepan.; heat just until warm. Remove from heat. Ignite with a long match, and por over bananas. Baste banans with sauce until the flames die down. Serve immediately over ice cream.
4 servings.
Note: if you don’t have any banana liquer, just doublethe rum.
Patti
