Banana Cream Coconut Muffins

Banana Cream Coconut Muffins

Once upon a time there lived a little princess who would not eat slightly over ripe bananas so her mother had to come up with a recipe in order to not have them go to waste.  The little princess loved to bake and use the ice cream scoop.  Her mother's recipe was the answer to the question of what to do on a rainy Sunday afternoon.  The little princess, the little prince and their father happily ate the banana cream coconut muffins while their mother enjoyed a few silent moments on her own.  

Ingredients
1 3/4 C flour
1/3 C sugar
2 t baking powder
1 small pkg Banana Cream Instant Pudding mix
1 C shredded, sweetened coconut, divided

1 C milk
1 egg, beaten
1/4 C cooking oil
1 t coconut extract
1 overripe banana, mashed
3 T sugar

Preparation

Preheat oven to 400 degrees.

In a bowl, add flour, sugar baking powder, pudding mix and 1/2 C. coconut.  In a large mixing bowl, add milk, egg, oil, and extract.  Mix.  Stir in mashed banana.  Using rubber spatula, add flour mixture and fold in.

Using an icecream scoop, drop dough into prepared muffin tin.  The dough should come a little more than half way up the muffin cup.  Sprinkle with coconut and sugar.

Place muffin tins in hot oven and cover loosely with a large piece of foil.  Bake for 15 minutes.  Remove the foil and bake for 5 more minutes or until coconut on top is lightly golden brown.

Remove muffins from the oven and let cool slightly before turning them out onto cooling rack.

Makes 12 standard muffins or 8 large.

Enjoy!

Chocolate Souffle' Cake

Chocolate Souffle' Cake

A couple things happened this week.  I got a new camera so I can take better pictures of all the food on my blog and I'm having a blast learning about it.  Second, a quest for better health led me straight to a Chocolate Souffle' Cake at the same time I was planning a menu for a good friends birthday.  It happens to be a very funny story. 

The weather has still been pretty chilly and rainy around here which doesn't do much to improve my low motivation for working out these days.  I have been asking friends to walk trails and run with me, but I think their motivation is actually a lot lower than mine!  Somehow the world became a spooky place to do trail running on your own, so I like to go with others, only others aren't going.  So now I have high motivation and high commitment and everyone I know has neither.  Time to turn to Plan B which is running on the treadmill.  I like my treadmill, but it's boring. I'm sure there's some way to improve the treadmill experience.  In order to alleviate the boredom of running a 5K and staring at the wall, I moved the treadmill in front of the window and put a TV in front of it.  The problem is that the TV is the old kind with the VHS tape deck built right in and the fact that I'm too much of a dufus to fix the TV to get a signal on any other channel other than channel five.  For the record, I really don't watch that much TV, so figuring out the remote control seems a waste of time.  Putting my high motivation, high commitment to good use, I dug around in some boxes to find an old movie to watch and you'll never believe what I found.  A VHS tape of Food Network from ten years ago!  Back in 2001, I didn't have cable, so my sister would record hours and hours of Food Network and give me the tapes to watch at home.  It was hilarious to see Emeril Lagasse and Martha Stewart back then, not to mention all the cool Food Network shows that were on before reality television became the rave.  What ever happened to Cowboy Kitchen and Jacques Torres (and his chocolate for that matter?)  Now that's entertainment.  That was the best 5k I ever did run.

The recording had to have taken place around this time of year because Martha (pre-jail) was making her Chocolate Souffle' Cake as I was panting along in front of her.  What a great idea for the dessert portion of the birthday dinner I was making for my friend.  Mine ended up looking as great as hers, so here is her recipe, but be warned...I added a little more chocolate and vanilla!  Sorry Miss Martha, I think it made for a better tasting chocolate souffle' cake!

Chocolate Souffle' Cake (with vanilla!)
Based on Martha Stewart's Chocolate Souffle' Cake

Ingredients

Olive Oil Spray

1 C. plus 2 T. granulated sugar, divided

3/4 C. butter

8 oz. semisweet chocolate, chopped (use best quality chocolate)

1 t. vanilla extract

3 egg yolks

1 egg

6 egg whites

Cocoa powder for dusting

Directions

Preheat oven to 300 degrees.  Using spray, grease a 9 inch springform pan and dust with the 2 T. of granulated sugar. 

Over medium heat, melt butter and chocolate together in a double boiler over simmering water and stir occassionally with a heat proof rubber spatula until all the butter has melted.  Add vanilla and stir.  Remove from heat and set aside.

With an electric mixer fitted with a whisk attachment, add the egg yolks and 1/2 C. sugar and blend at high speed until pale yellow and thick, about 4 to 5 minutes.  Set aside. 

Using a very clean and dry mixing bowl attached to electric mixer and using whisk attachment, whisk egg whites and remaining 1/2 C. sugar until thick and batter forms soft peaks when you lift the whisk.  This step should take about three minutes.  Set aside.

Add a very small portion of the chocolate mixture to the egg yolk mixture and stir to combine.  This is called "tempering" so you don't make scrambled egg chocolate souffle' cake.  You are bringing up the heat slowly in order to combine the hot ingredients, stir it and cool it down.  Slowly add the remaining chocolate mixture while stirring the combined mixture until it comes together.  Using a rubber spatula, add the big foamy egg whites all at once to your combined chocolate and egg yolk mixture and fold it into the batter, gently.  Repeat folding until just combined.  You want your cake to be nice and fluffy and overmixing will flatten your glorious cake prematurely.  We don't want that!

Pour batter into prepared springform pan and cook for 60 minutes.  Your cake is going to do what all souffle's are supposed to do and rise in the oven.  After it's done cooking, remove from oven and place on counter to cool.  The cake will flatten and this is okay.  Don't panic.  It is supposed to look rustic, rough and have cracks.  When it's cool, dust with cocoa and place on a beautiful pedistal stand.  It's going to be perfect and taste like a dream.  The birthday girl said, "It just melts in your mouth.  I love it".  And you will too!!

La Tarte de Crème de chocolat / Chocolate Cream Pie

La Tarte de Crème de chocolat or
Chocolate Cream Pie

God gave the angels wings and gave the humans chocolate.

- Author Unknown

Ooooh luscious.  I love chocolate.  Chocolate cream pie should be creamy, you know?  Smooth, cold and thick.   The taste needs to be rich and bold and stand up to a knife.  With cream pies, most people think "light and fluffy".  After all, it's a cream pie, not a cheesecake.  I like them rich and dense, regardless.  I'm here to tell you that if you're using an instant pudding to make your cream pies, you are missing out.  Take your time and do it like your grandma used to do it.  Chocolate cream pie doesn't get any better than this.

La Tarte de Crème de chocolat
 Ingredients
Crust
8 oz chocolate wafer cookies, crushed
4 1/2 T. melted butter
2 T. sugar

Filling
1 C. milk
1 C. cream
1/2 C. Sugar
3 egg yolks
1/4 C. cornstarch
1/4 t. salt
8 oz. chocolate chips
1/4 C. unsweetened cocoa

Whipped Cream
3/4 C. heavy whipped cream
1 t. vanilla extract
2 T. sugar

Directions

Preheat the oven to 350 degrees.

In a bowl, mix the cookie crumbs with the butter and sugar and pour into prepared glass pie plate.  Press crust to bottom and sides of the pie plate until uniform and smooth.  Place in oven and bake at 350 degrees for approximately 8 minutes.  Remove from oven and place on counter to cool.

In a bowl, whisk the egg yolks and 1/4 C. of sugar together.  Add the salt and mix until combined.  In a separate saucepan over medium heat add milk and remaining 1/4 C. sugar and heat until bubbly stirring occassionally.   Turn off heat.  Slowly add a spoonful of the milk mixture to the egg mixture to temper your eggs and stir.  You are bringing your egg mixture up to temperature.  Pouring too much hot milk liquid too fast into your egg mixture will result in scrambling your eggs.  Again, add another spoonful of the hot milk mixture to the eggs and stir.  Finally, add you egg mixture into the saucepan with the milk and stir swiftly until combined.  Add chocolate chips and cocoa powder and mix well. Pour mixture into your prepared cookie crust and spread to edges, smoothing with a rubber spatula.  Place a piece of cling wrap directly on surface of chocolate mixture.  Refrigerate for at least three hours to set. 

To prepare your whipping cream, pour heavy cream into a bowl, add vanilla and sugar and beat until soft peaks form.  If you want thicker whipped cream, beat until desired consistentcy.  When you remove pie from the fridge, spoon out whipped cream and spread on top, mounding it in the middle and garnish with chocolate shavings, or drizzled chocolate topping or fresh raspberries.  Bon Appetit!

Huîtres épicés / Spicy Oysters

Huîtres épicés or Spicy Oysters

In preparation for these blog entries, I did some preliminary research and asked a few people what food they considered romantic.  Their reaction was unanimous.  First a low smile, then silence, then nervousness, then they blurted out the first thing that came into their mind.  I received quite a range of responses, and I plan on sharing them with you this month.

The first answer I received was oysters.  Ahhh, the oyster.  A briny aphrodisiac.  The term, "aphrodisiac" coming from the Greek goddess Aphrodite, was born from the sea in an oyster shell.  Thus the reason shellfish are thought to evoke sexual potentcy.  Interestingly, Roman history tells tales of women who begin to act recklessly when they drank wine and ate oysters.  Maybe there are nutrients in oysters that when consumed, increase the libido.  Whatever the case, oysters were on the list of romantic meals.  Personally I love them, but if you plop a plate of oysters down in front of someone who thinks they are revolting, then your plans for a romantic evening may need a little tweaking. 

Huîtres épicés

Ingredients

8 to 12 Oysters

1/4 C. butter

1/4 t. white pepper

1 clove garlic, minced

1/4 C. dry white wine

1 T. hot sauce, such as Sriracha

1/4 C. bread crumbs

1/4 C. shredded or grated parmesan cheese

2 T. chopped parsley (optional)

Directions

Take your oysters and run them under cold water in a clean sink.  Using a quality oyster knife, place the blade in the crack between the two shells and turn the knife popping open the oyster.  Scrape the oyster muscle onto one of the shells and peel the other shell off and discard.  Place the oyster in the half shell on a cookie sheet lined with foil.  Follow this step until all the oysters are shucked.

In a small, microwave safe bowl, add butter and put it in the microwave to melt.  Remove from microwave and add pepper, garlic, white wine, and hot sauce.  Stir to combine.  Taking a spoon, carefully ladle spoonfuls of butter mixture over the oysters.  You may have some butter mixture remaining which can be poured over the top of each right before baking.  Sprinkle parmesan cheese over the top, then follow with the bread crumbs. 

Place cookie sheet in a broiling oven (500 degrees) for about 3 or 4 minutes.  Watch them carefully and remove them when they are golden brown.  Sprinkle with chopped parsley prior to serving.  Enjoy with a side salad and a glass of Viogner.

French Onion Soup

French Onion Soup

Comfort food.  This is what it's all about.  This is a wonderful soup to serve on chilly evenings and it's cost effective too.  The crunchy french bread, creamy melted swiss cheese on top of a steaming bowl of soup really can't be beat.  Formal enough for Christmas eve dinner which was served at my house as a kid, it is flexible to whip up quickly and serve for lunch.  I have also served this as a first course for dinner with friends.  When this simple soup comes out of the oven, it looks amazing and smells delicious.  Everyone seems to get very excited about this soup and they are delighted when they are served their very own.  It's a simple way to dress up any meal.

When your soup is prepared and you are starting to assemble the bread and cheese take a moment to decide how you want your soup to be presented.  For instance, the traditional way is to leave the bread slices whole and lay the swiss cheese on top.  Alternately, you can slice up the bread into large croutons and pile on top of the soup and then add the cheese.  Your choice.  Sometimes I also use parmesan cheese along with the swiss.  Let's get started.

Ingredients

I T. butter

2 swirls of olive oil

2 or 3 large yellow onions sliced thin

salt & pepper

5 C. chicken stock

1/2 C. dry white wine

1 T. worchestershire sauce

1 t. dried thyme

4 thick slices of french bread

2 T. butter for spreading on bread

4 slices of swiss cheese

Directions

In a stock pot or dutch oven over medium high, add butter and olive oil and heat through.  Add sliced onions, salt and pepper.  Give them a good stir to coat and let them cook for ten minutes stirring occassionally.  The goal is to soften, not carmelize.  Add stock, wine, worchestershire sauce and thyme and stir together.  Cover the soup and bring it to a boil.  Immediately turn the temperature down to low and let simmer for 10 minutes. 

Turn your oven on broil.  In oven safe soup bowls, ladle out enough soup to measure 1/2 inch from the top of the bowl.  Butter one hearty slice of thick french bread and place it in the center of the bowl covering soup.  Lay one slice of swiss cheese on top of the bread.  Put the bowls on a cookie sheet and put the cookie sheet into the oven.  Watch carefully to make sure it browns, but does not burn.  The cheese should be bubbly and golden brown.  Carefully remove hot soup from oven and serve.  Serves four.  Enjoy!

Peppermint & Chocolate Chip Celebration Cookies

Peppermint & Chocolate Chip 

Celebration Cookies

My mother used to make these when I was little.  I would remember them every holiday and beg her to make some for my sister and I.  She used to pretend that she didn't know which peppermint chocolate chip cookie I was talking about and then somehow they would magically appear in the kitchen the next day or so.  This cookie recipe has been around for years.  Those of you who have celebrated many holiday seasons will remember these cookies which are sometimes referred to as a "celebration" cookie.  They are so special they ought to accompany any celebration, including Christmas. 

Peppermint Celebration cookies are light as a feather.  They are made from meringue with peppermint extract and chocolate chips.  Meringue is achieved by whipping egg whites and sugar.  My mother used mint chocolate chips, but you can use either regular or mint.  If these cookies were not special and celebratory enough, my mother would add red or green food coloring to the batter which made them a delicate and beautiful seasonal color, light pink or light green.  These are very special cookies.  Make them for special people in your life. 

Ingredients
2 egg whites
1/2 t cream of tartar
1 t. peppermint extract
1 dash salt
3 drops red or green food coloring
3/4 C. sugar
6 oz. mint chocolate chips

Directions
Preheat oven to 325 degrees.

In a stand mixer with a very clean mixing bowl and whip attachment, add the egg whites, cream of tartar, peppermint extract, salt and food coloring.  Whip mixture until soft peaks form.  While the mixer is still whipping the egg mixture, slowly add the sugar until stiff peaks form.  Remove whip attachment and using a rubber spatula, carefully fold in the chocolate chips.  Using two spoons, drop cookies onto cookie sheet that is lined with brown paper.  You can use mailing paper or grocery bag paper cut to size.  Bake for 25 to 30 minutes.  Enjoy!

Rocky Road Fudge

Rocky Road Fudge

This recipe reminds me of my mother.  She loved anything that had the name "Rocky Road" in it.  To be honest, I was looking for a fudge recipe to use this holiday season.  My mother used to make it, but I don't have her recipe and she has been gone for eleven years now.  Thank goodness for friends because hours after I mentioned that I was interested in making fudge this year for Christmas, my friend produced a few recipes for me to try.  This one was a winner. 

I love marshmallows, but the original recipe called for way more than I thought appropriate for equal proportions.  When you make this, add as many or as little as you want.  Mix it up and use mint, orange or peppermint extract.  It isn't even December and I have made this three times and if there was any left I would be eating it right now!  Maybe I should make some more, just in case.  As much as I love eating it, it is great to give as a gift.  Which I did just yesterday!



Ingredients

1 bag semi-sweet chocolate chips

1 can sweetened condensed milk

1 t. vanilla

4 oz chopped walnuts or pecans

2 cups small marshmallows

Directions

In a microwave safe bowl, add chocolate chips and sweetened condensed milk.  Microwave on high for 30 seconds.  Stir well.  If the ingredients are not yet completely melted, microwave for an additional 15 seconds.  Stir well.  Stir in vanilla, walnuts and marshmallows.  Spread in your prepared pan and refrigerate for 30 minutes.  Remove wax paper from pan and cut into desired sized squares.  Store in an airtight container for up to two weeks.



Pumpkin Pie with Pecan Topping

Pumpkin Pie with Pecan Topping

The holidays are officially here.  Roll up your sleeves and get ready for a wonderful season in the kitchen!  Isn't that the heart of the home where all good things are made? 

For Thanksgiving this year, my family is going to my in-laws for dinner.  I may have mentioned this before about my entire family pitching in to contribute to a great dinner.  Lucky for me, I am in the midst of some great cooks and I learn a lot from them.

This year, I offered to bring the pumpkin pie, among some other things that are tradition in my family.  This is a rather bold move for me because my sister-in-law, Shonnie, makes great pies.  If making a pumpkin pie alone was all I had to worry about I'de be okay, but to top it, her dad makes the "real deal" pumpkin pie straight from the pumpkin!  So, I had to come up with a recipe to top all great pumpkin pies and those made with real pumpkin because I don't have the time to wrestle with one and Libby's is my friend.  At first I was thinking something with rum would be good, but after putting down my eggnog, I came up with THIS!  The biggest mistake you can make right now is to look away.  You and your guests are going to think this is the best pumpkin pie ever.  It's a showstopper and beats the heck out of a cardboard tasting store bought one any day!  For those of you who like pumpkin and pecan pies, it's like getting two for one!

In case you are curious, my other family food traditions for Thanksgiving include my mother's not-so-secret, but very famous cranberry sauce recipe which can be found on the back of the Ocean Spray bag only instead of using water, she used orange juice and cut the sugar by 1/4 cup.  Delish.  Also, the traditional green bean bake with the french fried onions on the top which, not surprisingly, also can be found on the back of the French's can.  Among the blessings in my life that I remember and giving thanks for my family and our health, there is a part of me that thanks the good Lord above for Thanksgiving dinner.  Can't wait!

Ingredients:

Topping
1/2 C. pecan pieces
1/4 C. (packed) brown sugar
1/2 teaspoon ground cinnamon
1/8 t. salt


Filling
1 cup (packed) golden brown sugar
2 large eggs
1/2 teaspoon fine sea salt
1 t. cinnamon
1 t. ginger
1/4 t. cloves
1 can packed pumpkin
1 t. vanilla
1/2 cup heavy whipping cream


Crust
1 12-inch round Pie Crust

Directions:
For topping, combine all ingredients, blend and set aside.  For filling, combine all ingredients and blend until smooth, about two minutes.  Pour into prepared or prebaked pie crust.  Bake pie at 350 degrees for 35 minutes.  Remove pie from oven and reduce the oven temperature to 325 degrees.  Add pecan topping mixture to the top of your pie and place it back in the over to bake for 10 - 15 more minutes.  Keep an eye on the crust and cover slightly with aluminum foil if the crust is browning too much for your taste.  When the pie has completed cooking, set on rack to cool completely.  Refrigerate if you are not going to eat it immediately. Serve with real whipping cream.  Enjoy!

Tree picture courtesy Shane Boyd, 2009.

Pumpkin Cheesecake

Pumpkin Cheesecake

Thankful

Some days we forget to look around us,

Some days we can't see the joy that surrounds us,

So caught up inside ourselves,

We take when we should give,

So for tonight, we pray for what we know can be

And on this day, we hope for what we still can't see

It's up to us to be the change

And even though we all can still do more,

There's so much to be thankful for.

 - Josh Groban

My house, my table, my turkey.  2010

Two important people in my life dodged cancer this week.  Two people who don't have any idea of each other were both tested for two separate issues and cleared of cancer.   If you were privy to the details of their journies, you too would believe in miracles.  I have been led to a place of grace and thankfulness.  It would make sense that this entry be dedicated to remembrance, thankfulness and blessings.

I consider myself a quiet, humble cook dedicated to learning more culinary skill than I will ever be able to absorb in a lifetime, but I have to tell you, I'm pretty damn good at making cheesecake.   The passion started back in 2002.  I had always been curious about the cheesecake and not having grown up with the indulgence, thought it romantic (my husband says, "romantical".  Is that even a word?) enough to gather tons of recipes and put them in the "One Day" pile.  One day I will make this.   Finally, my one day had come.  It was the December 2002 Dinner Club and I drew the dessert card.   My choice was a chocolate and peppermint cheesecake covered with rich chocolate ganache and sprinkled with broken candy cane pieces.  It was divine.  If you don't believe me, you can ask Stephanie, my Dinner Club friend, who warms me with her memory of this dessert, still, years after I originally made it.  I love that this is a special memory for her.  Since then, I have made several and have come to realize that although I was not seeking it, over time, I had mastered the craft of cheesecakes.  It had become "my thing." 

This is the last I-don't-know-what-to-make-for-Thanksgiving-dessert-and-im-tired-of-pumpkin-pie cheesecake recipes.  So, here we go.  A Pumpkin Cheesecake masterpiece just between you and me. 

Pumpkin Cheesecake

Preheat your oven to 325 degrees.  Read recipe all the way through prior to purchasing your ingredients.

Crust:

1 1/2 sleeves of graham crackers, crushed

1/2 C. sugar

6 T. melted butter

Cake:

3  8 oz. packages of cream cheese

1/2 C. sugar

5 eggs

1  15 oz. can of pumpkin puree

1 t. vanilla extract

1 t. cinnamon

1/2 t. ground ginger

1/4 t. nutmeg

1/2 t. salt

To crush the graham crackers, I put them in a large baggy and use my rolling pin to roll them until they are uniformly crushed.  Add the sugar and mix well.  Pour contents into a heat proof glass dish and add butter mixing to combine.  Pour crust mixture into prepared springform pan.  A springform pan is the one you have in the very back of your bakeware that has a flat bottom and an "O" ring that attaches to form the pan.  These are very cool.  Carefully smooth out the crust, pressing with your fingertips and make sure it is covering the bottom of the pan and that it goes half way up the sides of the pan.  Bake at 325 for 8 minutes.  Remove from oven and set aside.

Using an electric mixer, add cream cheese, sugar and eggs and blend well on medium speed. Beat in eggs one at a time and add puree stirring with attachment until combined.  At this time, add your vanilla extract and spices, cinnamon through salt.  Mix well.  Pour cake contents into springform pan over the prepared crust.  Bake at 325 for an hour and a half.  Check on your cheesecake, but do not open the door.  Opening the door results in loss of heat and your cheesecake will take longer to cook and you will get cracks when cooling.  When your timer goes off, check for doneness by slightly jiggling the cake.  The center should be spingy and move just slightly.  If it wobbles a lot, it's not done yet.  When your cake is done, remove it from the oven and let cool for an hour and a half.  At this time, you can either refriderate or put the icing on.  Do not remove the ring from your springform pan until after you have added the icing and it's been refrigerated for at least an hour.

Icing

1/4 C. sugar

1 tub sour cream

Combine ingredients in a bowl and mix until combined.  Spread over cheesecake making sure its entirely covered.  Refrigerate for at least an hour before eating.  When you are ready to eat, remove cheesecake from the refrigerator and pop off the O ring. 

Enjoy with family and friends.  Oh, and don't forget to say grace.

Hot Chocolate with Frangelico and Maple Whipped Cream

Hot Chocolate with Frangelico

and Maple Whipped Cream

This recipe is for my Canadian friends to the north.  It seems that everything tastes better in Canada. From Coca Cola to steak and frites, I'm convinced Canada has some of the best food around. It wasn't always this way, but you are blazing your own trail and I'm lovin' it. 

 

My dear Canadian friends, you most certainly have the best hot chocolate around.  When visiting your country, I try to get as much 'chocolat chaud' as I am able to consume and make sure I take some home with me when I leave your beautiful country.  For those of you who haven't had this experience, I urge you to take a moment to indulge in a cup of their hot chocolate and every warm holiday memory you've ever had just may flash before you.

What to do with left over maple whipped cream.?  Get out the tea kettle, the 'chocolate chaud' and some Frangelico and we will be having ourselves a very smooth sugar date.  Can't wait!

Ingredients:

1 package hot chocolate (Canadian preferred)

1 C. boiling water

1 jigger Frangelico liqueur*

1 T. maple whipped cream

Directions:

Add the package of hot chocolate to your most festive (whatever the occassion) heat proof mug.  Add the boiling water and stir until hot chocolate is combined.  Stir in Frangelico liqueur.  Add the maple whipped cream on top.  Serve hot.

*Cook's Note:  Frangelico Liqueur has a nutty flavor.  When combined with chocolate and maple,  I ask you, what could be better?

Reese's Gingerbread Cake with Maple Whipped Cream

Reese's Gingerbread Cake

with Maple Whipped Cream

This cake is brought to you by my daughter, Reese, age 3.  In order to avoid misconceptions, this cake is not made out of Reese's Peanut Butter Cups.  It is the product of several weeks of begging to make gingerbread man cookies until she wore her poor mother down and I eventually gave in.  One day I asked her if she would compromise and make a gingerbread cake with me for dessert for a dinner party.  Instead of answering the question, she leapt into the air and squealed with an ear bleeding pitch that is still vibrating off the walls of my kitchen.  With her enthusiasm for gingerbread and her excitement at its zenith, she ran over to the lowest drawer I have in the kitchen and got out her apron, her rolling pin and a garlic press.  The apple does not fall far from the tree.

This cake serves about 6 people.  It's dark, moist and can be served with several accompaniments.  My choice was maple whipped cream.  Im not talking about the cream from a can, but real whipping cream with a little sugar and a drop of maple extract, whipped until slightly thick. I simply cannot find the words to describe how wonderful this was with a cup of coffee on the side after a very satisfying dinner.  It was the perfect end to a wonderful evening. Sometimes life is hectic and stressful.  I'm convinced it's these fairytale moments that pull us through it.

You and I are the kind of people who clip the same 'type' of recipe until we have about 18 versions of the same thing.  This recipe is a combination of a few gingerbread cake recipes I have saved over the years. I didn't add cloves because my husband is not fond of cloves, but you can add it, about 1/8 of a teaspoon.  You and I will be making this over and over again.  Let's get started.

Ingredients
1 C. boiling water
1 C. dark molasses
1 t. baking soda
1/2 C. cold water
2 1/2 C. flour
1 T baking powder
1 1/2 t. ground cinnamon
1 t. ground ginger
1 t. salt
1/2 C. shortening
1 C. firmly packed brown sugar
2 eggs

Ingredients for cake topping
powdered sugar for dusting
1 pint whipping cream
1 T sugar
1 t. maple extract

Directions for cake
In a heat proof bowl (I used a Pyrex), add one cup of boiling water, molasses and baking soda.  Stir until combined.  It will be foamy.  Stir in 1/2 cup cold water.  In a small bowl, combine flour, baking powder, cinnamon, ginger, and salt.  If you are putting in the 1/8 cloves, do it here.  In a separate mixing bowl, mix shortening and brown sugar until well blended.  Beat in eggs.  While mixing on low, add molasses mixture.  Add dry ingredients until just combined.  Pour batter into prepared, 9 inch square baking pan.  Bake for 50 minutes.  Remove from oven when done and let cool in pan for about an hour and a half.  Remove cake from pan by placing plate or cake stand inverted over top and flip over until right side up.  Carefully lift cake pan.  Serve with maple whipped cream.

Directions for Maple Whipped Cream
In a glass mixing bowl, pour in whipping cream, sugar and maple extract.  Whip with a handmixer until thick.  Do not overmix. 

To prepare dessert on plates, place one slice of cake on plate, dust with powdered sugar, add whipped cream.  Serve.  It's so good!

Holiday Spritz Cookies

My mother made Spritz cookies for as long as I can remember.  She and her girlfriends would exchange cookie recipes and this one is tradition.  It has been used in my family every Christmas for at least thirty years.  When I was a little girl, I remember her talking about this recipe and telling me with a bit of shock in her voice that there is "Five cups of flour in it!"  I think I was seven or eight and I wasn't sure if five cups of flour in a cookie recipe was good or bad, but soon after this recipe emerged from the friendship circle's recipe card catalog and was introduced to my father, she suddenly had in her possession a brand new Kitchen Aid Mixer because the motor was supposed to be able to handle all the flour in this recipe.  Looking back on it now, it all makes sense.  My mother is no longer with us, but I suppose you can say that indirectly she taught me that the way to a man's heart is through his stomach or that the way to get a Kitchen Aid Mixer was to bribe him with something he couldn't imagine living without!

My mother never colored her spritz cookies and the thought hadn't occurred to me until this year.  My daughter's favorite color is orange and she relentlessly begged me to make orange spritz cookie Christmas trees.  Orange cookies at the holidays for me was simply going against everything "Christmas".  After much discussion, we agreed on green.  You can make spritz cookies any time of the year and make them any color you can conjure up, in any shape that suits you.

If this recipe has been in business for over thirty years, it has to be a keeper and I know that if I miss making pink or red spritz cookies for Valentine's Day, there are sure to be orange spritz cookies in my future sometime next fall.

Spritz Cookies 

by Carole Turner

1 lb Butter

1 1/2 C. Sugar
1 t. Vanilla or Almond extract

2 Egg yolks and one egg white

5 C. Flour!
1 t. Salt

Cream butter and sugar together.  Add egg yolks and white, mixing well.  Add extract.  While mixer is on low, gradually add flour and salt until incorporated.  Load your cookie press with dough.  Press out cookie shapes onto jelly roll baking sheet.  Cook at 350 degrees for 8 to 10 minutes.

Tips:  I use a little cinnamon (aka red hot) to top each Christmas tree cookie.  Use fun seasonal sprinkles and get the kids involved.

Merry Christmas.