Almond Buttercrunch
A toffee/brittle style candy.
1-1/2 cups whole blanched almonds, chopped
1 cup butter
1-1/2 cups sugar
3 tablespoons light corn syrup
3 tablespoons water
8 ounces semisweet chocolate squares
Place chopped almonds on a cookie sheet then bake at 375 for 10 minutes. Combine butter, sugar, corn syrup and water in a medium heavy saucepan. Cook over medium heat for 20 minutes (until reaches 300 degrees if using a candy thermometer), stirring constantly. Remove from heat and stir in 1 cup of the toasted almonds. Pour into a buttered 1 pan spreading quickly and evenly then cool. Turn out onto wax paper. Melt chocolate squares in the top of a double boiler over hot water then remove from heat. Spread half the melted chocolate over top of candy and sprinkle with 1/2 of the nuts then let stand 20 minutes. Let set for 20 minutes then turn candy over and spread with remaining chocolate and nuts. Let stand until set. Break into pieces.
Saturday, August 15, 2009
Tuesday, August 11, 2009
Pound Cake.
I saw this recipe in a newly acquired cookbook full of marvelous recipes. It is made differently than any that I've seen before, and I have no doubt that it is delicious!
Pound Cake
2-2/3 cups sugar
8 medium eggs, separated, at room temperature, or 7 large eggs
1 pound (4 sticks) unsalted butter, at room temperature
1/4 teaspoon salt
3-1/2 cups all-purpose flour
2/3 cup light cream or half-and-half
1/2 teaspoon mace
1 teaspoon vanilla extract
Preheat the oven to 300 degrees F. Butter and flour two 9-x-5-inch loaf pans.
Measure out 6 level tablespoons sugar into a cup or bowl. Beat the egg whites until they begin to form peaks; then gradually beat in the 6 tablespoons sugar. Place this sort-of meringue in the refrigerator until you need it.
In a large bowl, cream the butter well. Gradually beat in the rest of the sugar and the salt; then beat in the egg yolks, two at a time.
Add the flour and the cream alternately to the butter mixture, beginning and ending with the dry ingredients. Add the mace. Whip until the batter is as light as possible, about 10 minutes at medium speed. Then fold in the egg-white mixture and the vanilla. You'll feel as if you're trying to fold egg whites into cement, but persevere.
Pour the batter into the prepared loaf pans. Bake for 50 to 60 minutes, or just until a cake tester stuck in the middle of the cake comes out clean. Cool on a rack for 15 minutes; then invert onto the rack and re-invert onto another rack so the cake will cool right-side-up.
Pound Cake
2-2/3 cups sugar
8 medium eggs, separated, at room temperature, or 7 large eggs
1 pound (4 sticks) unsalted butter, at room temperature
1/4 teaspoon salt
3-1/2 cups all-purpose flour
2/3 cup light cream or half-and-half
1/2 teaspoon mace
1 teaspoon vanilla extract
Preheat the oven to 300 degrees F. Butter and flour two 9-x-5-inch loaf pans.
Measure out 6 level tablespoons sugar into a cup or bowl. Beat the egg whites until they begin to form peaks; then gradually beat in the 6 tablespoons sugar. Place this sort-of meringue in the refrigerator until you need it.
In a large bowl, cream the butter well. Gradually beat in the rest of the sugar and the salt; then beat in the egg yolks, two at a time.
Add the flour and the cream alternately to the butter mixture, beginning and ending with the dry ingredients. Add the mace. Whip until the batter is as light as possible, about 10 minutes at medium speed. Then fold in the egg-white mixture and the vanilla. You'll feel as if you're trying to fold egg whites into cement, but persevere.
Pour the batter into the prepared loaf pans. Bake for 50 to 60 minutes, or just until a cake tester stuck in the middle of the cake comes out clean. Cool on a rack for 15 minutes; then invert onto the rack and re-invert onto another rack so the cake will cool right-side-up.
Monday, August 10, 2009
Council House Cafe Mississippi Mud.
This is decadent beyond measure! You really can serve it over ice cream to cut the sweetness! (See Creamy Cabbage Souprecipe below for info on the Council House Cafe in French Camp, Mississippi.)
Mississippi Mud Cake
Cake:
1 cup butter
1/2 cup cocoa
2 cups sugar
4 eggs, slightly beaten
1 & 1/3 cups flour
Pinch of salt
1 & 1/2 cups chopped pecans
1 teaspoon vanilla
1 & 1/2 cups miniature marshmallow
Preheat oven to 325˚. Melt butter and cocoa together. Remove from heat; stir in sugar and beaten eggs; mix well. Add flour, salt, pecans, and vanilla; beat for two minutes. Pour batter into a buttered 13 X 9 X 2 baking pan and bake for 35 to 40 minutes. Sprinkle marshmallows on top of warm cake and then cover with frosting.
Frosting:
1/2 cup butter
6 tablespoons Coke OR Coffee
3 tablespoons cocoa
1 16 oz. package confectioners sugar
1 cup chopped pecans
In small saucepan, combine butter, coke OR coffee, and cocoa. Bring to a boil. In a mixing bowl, pour boiling liquid over confectioners sugar. Add chopped nuts and mix well. Pour over cake while still warm. 12-15 servings. Vanilla ice cream makes it even better.
Mississippi Mud Cake
Cake:
1 cup butter
1/2 cup cocoa
2 cups sugar
4 eggs, slightly beaten
1 & 1/3 cups flour
Pinch of salt
1 & 1/2 cups chopped pecans
1 teaspoon vanilla
1 & 1/2 cups miniature marshmallow
Preheat oven to 325˚. Melt butter and cocoa together. Remove from heat; stir in sugar and beaten eggs; mix well. Add flour, salt, pecans, and vanilla; beat for two minutes. Pour batter into a buttered 13 X 9 X 2 baking pan and bake for 35 to 40 minutes. Sprinkle marshmallows on top of warm cake and then cover with frosting.
Frosting:
1/2 cup butter
6 tablespoons Coke OR Coffee
3 tablespoons cocoa
1 16 oz. package confectioners sugar
1 cup chopped pecans
In small saucepan, combine butter, coke OR coffee, and cocoa. Bring to a boil. In a mixing bowl, pour boiling liquid over confectioners sugar. Add chopped nuts and mix well. Pour over cake while still warm. 12-15 servings. Vanilla ice cream makes it even better.
Art Smith's Almond Brittle.
Art Smith's Almond Brittle
2.5 cup granulated sugar
1 cup water
1/4 cup Agave syrup
1 Cup toasted almonds
1 tablespoon baking soda
Pinch of salt
2 tablespoons unsalted butter
1 tablespoon vanilla extract
Semi sweet chocolate, melted, for garnish
Bring ingredients to a boil, cook to hard boil state, till syrup makes a hard ball and is amber. Stir in toasted almonds and the remainder of the ingredients. Pour on well oiled sheet pan, and carefully with forks pull till thin but being VERY CAREFUL not to burn yourself. Cool, till crispy. Once cool break into pieces. Drizzle with melted semi sweet chocolate and allow to dry.
2.5 cup granulated sugar
1 cup water
1/4 cup Agave syrup
1 Cup toasted almonds
1 tablespoon baking soda
Pinch of salt
2 tablespoons unsalted butter
1 tablespoon vanilla extract
Semi sweet chocolate, melted, for garnish
Bring ingredients to a boil, cook to hard boil state, till syrup makes a hard ball and is amber. Stir in toasted almonds and the remainder of the ingredients. Pour on well oiled sheet pan, and carefully with forks pull till thin but being VERY CAREFUL not to burn yourself. Cool, till crispy. Once cool break into pieces. Drizzle with melted semi sweet chocolate and allow to dry.
Brine for Chicken.
Brine for Chicken
Makes 1 1/4 cups
1 cup kosher salt
1/4 cup sugar
5 cloves garlic
2 bay leaves
1 Tbsp. black peppercorns
Place the salt, sugar, garlic, bay leaves, peppercorns and 2 cups cold water into a saucepan over medium-high heat. Stir constantly until the sugar and salt dissolve. Remove from the heat and cool to room temperature.
When brining chicken use a nonreactive pot or plastic container. Completely submerge the poultry in cold water and weigh it down with a plate. Add the brine and cover. Let the chicken sit in the brine for at least two hours, preferably overnight.
Makes 1 1/4 cups
1 cup kosher salt
1/4 cup sugar
5 cloves garlic
2 bay leaves
1 Tbsp. black peppercorns
Place the salt, sugar, garlic, bay leaves, peppercorns and 2 cups cold water into a saucepan over medium-high heat. Stir constantly until the sugar and salt dissolve. Remove from the heat and cool to room temperature.
When brining chicken use a nonreactive pot or plastic container. Completely submerge the poultry in cold water and weigh it down with a plate. Add the brine and cover. Let the chicken sit in the brine for at least two hours, preferably overnight.
Art Smith's Goat Cheese Drop Biscuits.
Art Smith's Goat Cheese Drop Biscuits
Created by Chef Art Smith
Makes 12 biscuits
These biscuits give a warm welcome to diners at Art Smith's Chicago restaurant, Table Fifty-Two.
2 cups self-rising flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
4 Tbsp. (2 ounces) cold butter
4 Tbsp. (2 ounces) goat cheese
1 cup (8 ounces) buttermilk
Extra butter to grease pan and top biscuits
1/4 cup grated parmesan cheese
Preheat your oven to 425°. Place one 10-inch cast iron pan into the oven while it is preheating. Place flour, salt, baking soda and baking powder into a medium-sized bowl. Cut in the butter and goat cheese. Make a well in the middle of the ingredients and pour in the milk. Stir until the mix is moistened, adding an extra tablespoon of milk if needed.
Remove the hot skillet from the oven and place a tablespoon of butter into it. When the butter has melted, drop 1/4 cupfuls of batter into the pan, (use a muffin scoop to drop the batter if you have one). Brush the tops of the biscuits with melted butter. Bake from 14–16 minutes until browned on the top and bottom. Remove from the oven and sprinkle with the grated cheese. Enjoy warm!
Created by Chef Art Smith
Makes 12 biscuits
These biscuits give a warm welcome to diners at Art Smith's Chicago restaurant, Table Fifty-Two.
2 cups self-rising flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
4 Tbsp. (2 ounces) cold butter
4 Tbsp. (2 ounces) goat cheese
1 cup (8 ounces) buttermilk
Extra butter to grease pan and top biscuits
1/4 cup grated parmesan cheese
Preheat your oven to 425°. Place one 10-inch cast iron pan into the oven while it is preheating. Place flour, salt, baking soda and baking powder into a medium-sized bowl. Cut in the butter and goat cheese. Make a well in the middle of the ingredients and pour in the milk. Stir until the mix is moistened, adding an extra tablespoon of milk if needed.
Remove the hot skillet from the oven and place a tablespoon of butter into it. When the butter has melted, drop 1/4 cupfuls of batter into the pan, (use a muffin scoop to drop the batter if you have one). Brush the tops of the biscuits with melted butter. Bake from 14–16 minutes until browned on the top and bottom. Remove from the oven and sprinkle with the grated cheese. Enjoy warm!
Saturday, August 8, 2009
Council House Cafe Bread Pudding.
Excellent! (See Creamy Cabbage Soup recipe below for info on the Council House Cafe in French Camp, Mississippi.)
Bread Pudding
Pudding:
1 gallon french bread, torn into chunks
2 quarts milk
4 cups sugar
4 tablespoons vanilla
6 eggs
4 peeled and diced apples
1 cup raisins
1 stick melted butter
Cinammon to taste (about 2 tablespoons)
In a very large mixing bowl, mix sugar and cinammon. Add vanilla, eggs, raisins, and apples. Add milk and bread cubes. Spray a large baking dish with Pam and pour the melted butter into it, spreading it evenly. Pour mixture into baking dish and bake at 300˚ for one hour and 45 minutes. Serve pudding warm with sweetened condensed milk drizzled over the top. Vanilla ice cream makes it even better. THIS RECIPE CAN BE EASILY HALVED.
Bread Pudding
Pudding:
1 gallon french bread, torn into chunks
2 quarts milk
4 cups sugar
4 tablespoons vanilla
6 eggs
4 peeled and diced apples
1 cup raisins
1 stick melted butter
Cinammon to taste (about 2 tablespoons)
In a very large mixing bowl, mix sugar and cinammon. Add vanilla, eggs, raisins, and apples. Add milk and bread cubes. Spray a large baking dish with Pam and pour the melted butter into it, spreading it evenly. Pour mixture into baking dish and bake at 300˚ for one hour and 45 minutes. Serve pudding warm with sweetened condensed milk drizzled over the top. Vanilla ice cream makes it even better. THIS RECIPE CAN BE EASILY HALVED.
Friday, August 7, 2009
Council House Cafe Potato Soup.
This soup used to haunt our dreams. We would drive down just for it! The soup is served with some pieces of the homemade bread, and dipping them into this soup is divine! (See Creamy Cabbage Soup recipe below for info on the Council House Cafe in French Camp, Mississippi.)
Creamy Potato Soup
4 cups peeled, cubed potatoes
1 cup chopped celery
1 cup chopped onion
2 cups water
2 teaspoons salt
1 cup milk
1 cup whipping cream
3 tablespoons butter
2 tablespoons parsley
1/8 teaspoon pepper
Combine potatoes, celery, onion, water, and salt in a large dutch oven.
Simmer covered for about 20 minutes, or until potatoes are tender.
Stir in remaining ingredients; return to medium heat and cook, stirring constantly, until soup is thoroughly heated. Makes about 7 cups.
Creamy Potato Soup
4 cups peeled, cubed potatoes
1 cup chopped celery
1 cup chopped onion
2 cups water
2 teaspoons salt
1 cup milk
1 cup whipping cream
3 tablespoons butter
2 tablespoons parsley
1/8 teaspoon pepper
Combine potatoes, celery, onion, water, and salt in a large dutch oven.
Simmer covered for about 20 minutes, or until potatoes are tender.
Stir in remaining ingredients; return to medium heat and cook, stirring constantly, until soup is thoroughly heated. Makes about 7 cups.
Thursday, August 6, 2009
Council House Cafe Broccoli Salad.
This salad is so good, it is ridiculous! (See Creamy Cabbage Soup recipe below for info on the Council House Cafe in French Camp, Mississippi.)
Broccoli Salad
3 stalks broccoli, trimmed down to crowns
Dressing:
Stir together:
1 cup mayonnaise
1/2 cup sugar
2-3 TBSP white vinegar
Then add:
1/2 cup chopped pecans
1 diced red onion
1/2 cup bacon, fried and diced (I cheat and use the canned real bacon in the salad dressing section.)
3 roma tomatoes, diced
Pour dressing over broccoli crowns and mix well. Serve over lettuce leaves, if desired. Salad will last several days in the refrigerator.
(I find that it is best to make the dressing a little bit ahead of time so that the sugar fully dissolves. I don't like it to be grainy. The vinegar really helps this process.)
Broccoli Salad
3 stalks broccoli, trimmed down to crowns
Dressing:
Stir together:
1 cup mayonnaise
1/2 cup sugar
2-3 TBSP white vinegar
Then add:
1/2 cup chopped pecans
1 diced red onion
1/2 cup bacon, fried and diced (I cheat and use the canned real bacon in the salad dressing section.)
3 roma tomatoes, diced
Pour dressing over broccoli crowns and mix well. Serve over lettuce leaves, if desired. Salad will last several days in the refrigerator.
(I find that it is best to make the dressing a little bit ahead of time so that the sugar fully dissolves. I don't like it to be grainy. The vinegar really helps this process.)
Wednesday, August 5, 2009
Council House Cafe Creamed Cabbage Soup.
There is a little place on the Natchez Trace in Mississippi called French Camp. Blink, and you will miss it. I don't think that there is even a traffic light. It is the home to French Camp Academy, a school for kids whose family is in crisis. They operate a tiny little restaurant in an ancient building called the Council House Cafe. They have a very limited menu, offering deli-style sandwiches on homemade bread, broccoli salad, and a soup of the day. They also have some of the best Mississippi Mud and Bread Pudding that you can find. When we lived in Starkville, we would make the almost-hour drive down regularly for lunch. The food is unbelievable, and the prices are crazy low for the amount of food provided. And the setting can't be beat! At one time, they sold packets of their recipes on index cards. I've run across them, and am putting them here. But, if you are anywhere nearby, stop by for lunch or an early dinner. The homemade bread alone is worth the stop. And if they are still selling the recipes, pick up a packet. The profits go to a great cause.
Creamed Cabbage Soup
Two 14 1/2 oz. cans chicken broth
2 celery ribs, chopped
1 medium head cabbage, shredded
1 medium onion, chopped
1 carrot, chopped
1/4 cup butter
3 tablespoons all purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups light cream
1 cup milk
2 cups fully cooked ham, cubed
1/2 teaspoon dried thyme
Parsley to garnish
In a large soup kettle or dutch oven, combine broth, celery, cabbage, onion, and carrot. Bring to a boil. Reduce heat, cover and simmer for 15 to 20 minutes, or until vegetables are tender.
Meanwhile, melt butter in a medium saucepan. Add flour, salt, and pepper. Stir to form a smooth paste. Combine cream and milk, and gradually add to flour mixture, stirring constantly. Cook and stir until thickened; continue cooking one minute longer. Gradually stir into vegetable mixture. Add ham and thyme, then heat thoroughly. Garnish with parsley.
Creamed Cabbage Soup
Two 14 1/2 oz. cans chicken broth
2 celery ribs, chopped
1 medium head cabbage, shredded
1 medium onion, chopped
1 carrot, chopped
1/4 cup butter
3 tablespoons all purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups light cream
1 cup milk
2 cups fully cooked ham, cubed
1/2 teaspoon dried thyme
Parsley to garnish
In a large soup kettle or dutch oven, combine broth, celery, cabbage, onion, and carrot. Bring to a boil. Reduce heat, cover and simmer for 15 to 20 minutes, or until vegetables are tender.
Meanwhile, melt butter in a medium saucepan. Add flour, salt, and pepper. Stir to form a smooth paste. Combine cream and milk, and gradually add to flour mixture, stirring constantly. Cook and stir until thickened; continue cooking one minute longer. Gradually stir into vegetable mixture. Add ham and thyme, then heat thoroughly. Garnish with parsley.
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