4 large eggs
1 # light brown sugar (2.5 cups - packed)
1 3/4 cups flour
1 tsp baking powder
1/2 tsp salt
1 # pecan halves (4 1/2 cups)untoasted
1 1/2 tsp vanilla
preheat the oven to 350 degrees -- middle rack
Prepare a pan (9 x 13) by lining the inside with foil, buttering the inside well -- set aside.
In a double boiler (yes -- it sounds like a pain -- but these are WORTH it) beat the eggs and stir in the sugar (make sure there are no lumps) cook for 20 minutes stirring frequently and scraping the sides with the spatula
sift dry ingredients together.
put the pecans in a large mixing bowl.
after the eggs are cooked -- stir in the vanilla - pour the mixture over the nuts -- coating well, add in dry ingredients and stir to mix.
pour hot mixture into the pan and spread it out smooth.
Bake for 25 minutes -- a toothpick test will come out slightly wet
stand until cool.
turn out remove foil and refrigerate for an hour to overnight (sometimes I freeze it after I cool them in the fridge and cut them later.
Cut into small pieces as they are rich rich rich
they will be sticky when you first cut them but will dry out nicely and are a huge favorite (tasting a bit like pecan pie)
Wednesday, November 23, 2011
Monday, November 21, 2011
Gina's Brandied Fruit Bars
You need to start the fruit and brandy at least a week before you want to make these!
1.5 lbs dried fruits (about 3 cups firmly packed)
1/2 cup brandy (don't go crazy and buy the best -- but avoid the gut-rot)
7 oz (2 cups) pecan halves (toasted)
1 cup flour
1/2 tsp baking powder
1/4 tsp salt
3 large eggs
1 cup granulated sugar
unflavored dried bread crumbs
For the fruit -- I like pineapple/dried cherry/currants and apricot/raisins/cranberries
whatever you like -- but choose flavors that go well together and have different colors to make them pretty
pack the fruit into a mason jar -- and add the brandy -- seal it up and let it soak - -turn the jar over every other day -- and let the brandy get into the fruit and the fruit get into the brandy -- I've done this weeks and weeks in advance --
preheat the oven and put the rack in the middle -- 350 degrees
line the inside of a 9 x 13 pan with alum. foil and butter the inside -- dust with unflavored bread crumbs and set pan aside.
sift together the flour, baking powder and salt
in a mixer, beat eggs just to mix -- add sugar and beat to mix -- add dry ingredients and beat just until mixed in (not too long!). Fold in the fruit -- all the brandy in the jars and the nuts and turn the batter into the prepared pan - bake for 45 minutes.
Cool -- turn out and remove foil -- cut in small squares with a serrated bread knife(sometimes I freeze the whole thing unsliced and then cut them when I'm ready to do the cookie exchange
these taste like what fruit cake is supposed to taste like -- yummy and pretty.
Sunday, November 20, 2011
Gina's Napa Valley Almond Bars
Napa Valley Almond Bars
10 oz (2 cups) blanched skinned almonds (toasted for 10 - 12 min)
8 oz (2 sticks) unsalted butter
1 tsp vanilla
1/4 tsp salt
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 egg yolk
1 3/4 cups flour
6 oz (1 cup) chocolate chips
Preheat to 350 degrees
Line a 9 x 13 pan with alum. foil -- butter with melted butter and coat with unflavored bread crumbs - -put the pan in the freezer
chop the nuts in a food processor - pulsing 7 to 8 times. set them aside.
In an electric mixer beat the butter until soft. Add the vanilla and both sugars and beat until well mixed. Beat in the egg yolk and then the flour. Finally beat in 1 cup of the nuts.
Place the dough by rounded spoonfuls over the bottom of the pan and dip your fingers into flour pressing dough all over to make an even layer.
Bake for 33 minutes -- rotating the pan once part way through. When done the layer should be a rick golden color and will just start to come away from the sides of the pan.
remove from the oven and immediate sprinkle with chocolate chips -- return the pan to the oven for 2 minutes to melt chocolate -- spread with the back of a spoon.
sprinkle the reserved nuts all over the chocolate and place a piece of saran wrap over the nuts -- gently press the nuts into the chocolate.
Cool completely -- even allowing to freeze a bit if you like.
Turn out -- cut into small squares --
10 oz (2 cups) blanched skinned almonds (toasted for 10 - 12 min)
8 oz (2 sticks) unsalted butter
1 tsp vanilla
1/4 tsp salt
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 egg yolk
1 3/4 cups flour
6 oz (1 cup) chocolate chips
Preheat to 350 degrees
Line a 9 x 13 pan with alum. foil -- butter with melted butter and coat with unflavored bread crumbs - -put the pan in the freezer
chop the nuts in a food processor - pulsing 7 to 8 times. set them aside.
In an electric mixer beat the butter until soft. Add the vanilla and both sugars and beat until well mixed. Beat in the egg yolk and then the flour. Finally beat in 1 cup of the nuts.
Place the dough by rounded spoonfuls over the bottom of the pan and dip your fingers into flour pressing dough all over to make an even layer.
Bake for 33 minutes -- rotating the pan once part way through. When done the layer should be a rick golden color and will just start to come away from the sides of the pan.
remove from the oven and immediate sprinkle with chocolate chips -- return the pan to the oven for 2 minutes to melt chocolate -- spread with the back of a spoon.
sprinkle the reserved nuts all over the chocolate and place a piece of saran wrap over the nuts -- gently press the nuts into the chocolate.
Cool completely -- even allowing to freeze a bit if you like.
Turn out -- cut into small squares --
Saturday, November 19, 2011
Gina's Bittersweet Chocolate (and cherry if you want) Biscotti
Bittersweet Chocolate Biscotti
9 oz (generous 2 cups) whole blanched (skinned almonds)
6 oz semisweet chocolate
1 ¾ cups sifted unbleached flour
1 tsp baking soda
1/8 tsp salt
1/3 cup unsweetened cocoa powder
1 Tbsp instant espresso powder (Medaglia D’Oro is good)
½ cup granulated sugar
3 eggs plus 1 egg white graded “large”
½ cup packed cup light brown sugar
1 tsp vanilla extract
Scant ½ tsp almond extract
Toast the almonds in a shallow pan in a 350 oven for 12 to 15 min until lightly colored. Set aside to cool.
Chop or break the chocolate into small pieces and place in the bowl of a food processor fitted with the metal chopping blade. Let stand. Sift together into a large bowl the flour, baking soda, salt, cocoa, espresso, and granulated sugar. Add about ½ cup of the sifted dry ingredients and about ½ cup of the almonds to the chocolate. Process for about 30 seconds until the chocolate and nuts are fine and powdery.
Add the processed ingredients to the remaining sifted dry ingredients and stir to mix. Stir in the remaining almonds. Set aside. In a small bowl, beat the eggs and egg white, brown sugar, vanilla and almond extract until mixed.
Stir the egg mixture into the dry ingredients ( you’ll think there’s not going to be enough liquid, but it will be OK) Push the ingredients together using a rubber spatula.
Place 2 18” strips of plastic wrap on a work surface. You will form 2 strips of dough, on on each piece of plastic. Spoon half of the dough on each piece of plastic down the length, about 13 inches long. Fold the long sides of the plastic over and cover the dough. With your hands push on the plastic covered dough to make a long flat log about 13 inches long and ¾ inch thick. Make sure the dough is even. Place it on a cookie sheet and place in the freezer for at least an hour (or as long as you want)
Preheat the oven to 300 degrees. Cover the cookie sheet with parchment paper. Transfer the strips of dough to the sheets by opening the two long sides of the plastic on the top of the dough then flipping the dough over to remove the sheet. The dough should be diagonal on the cookie sheet. Place the second strip of dough on a second sheet.
Bake for 1 hour minutes, reversing the sheets top to bottom and front to back once during baking. Reduce the heat to 275 degrees. Remove the loaves and immediately using a long serrated knife (and a gentle sawing motion) cut into thin strips (while still very hot). Slice them on an angle to make long thin cookies.
Place the slices on a cut side, touching each other on the cookie sheets. Cook for about 25-45 minutes or until dry – you can test them by popping one in the freezer to cool it down quickly and then test the crispness. Do not overbake. –watch them carefully.
These are also wonderful with dried cherries and increased almond extract.
9 oz (generous 2 cups) whole blanched (skinned almonds)
6 oz semisweet chocolate
1 ¾ cups sifted unbleached flour
1 tsp baking soda
1/8 tsp salt
1/3 cup unsweetened cocoa powder
1 Tbsp instant espresso powder (Medaglia D’Oro is good)
½ cup granulated sugar
3 eggs plus 1 egg white graded “large”
½ cup packed cup light brown sugar
1 tsp vanilla extract
Scant ½ tsp almond extract
Toast the almonds in a shallow pan in a 350 oven for 12 to 15 min until lightly colored. Set aside to cool.
Chop or break the chocolate into small pieces and place in the bowl of a food processor fitted with the metal chopping blade. Let stand. Sift together into a large bowl the flour, baking soda, salt, cocoa, espresso, and granulated sugar. Add about ½ cup of the sifted dry ingredients and about ½ cup of the almonds to the chocolate. Process for about 30 seconds until the chocolate and nuts are fine and powdery.
Add the processed ingredients to the remaining sifted dry ingredients and stir to mix. Stir in the remaining almonds. Set aside. In a small bowl, beat the eggs and egg white, brown sugar, vanilla and almond extract until mixed.
Stir the egg mixture into the dry ingredients ( you’ll think there’s not going to be enough liquid, but it will be OK) Push the ingredients together using a rubber spatula.
Place 2 18” strips of plastic wrap on a work surface. You will form 2 strips of dough, on on each piece of plastic. Spoon half of the dough on each piece of plastic down the length, about 13 inches long. Fold the long sides of the plastic over and cover the dough. With your hands push on the plastic covered dough to make a long flat log about 13 inches long and ¾ inch thick. Make sure the dough is even. Place it on a cookie sheet and place in the freezer for at least an hour (or as long as you want)
Preheat the oven to 300 degrees. Cover the cookie sheet with parchment paper. Transfer the strips of dough to the sheets by opening the two long sides of the plastic on the top of the dough then flipping the dough over to remove the sheet. The dough should be diagonal on the cookie sheet. Place the second strip of dough on a second sheet.
Bake for 1 hour minutes, reversing the sheets top to bottom and front to back once during baking. Reduce the heat to 275 degrees. Remove the loaves and immediately using a long serrated knife (and a gentle sawing motion) cut into thin strips (while still very hot). Slice them on an angle to make long thin cookies.
Place the slices on a cut side, touching each other on the cookie sheets. Cook for about 25-45 minutes or until dry – you can test them by popping one in the freezer to cool it down quickly and then test the crispness. Do not overbake. –watch them carefully.
These are also wonderful with dried cherries and increased almond extract.
Gina's Ginger Biscotti
Gingerful Biscotti
4 oz (1 loosely packed cut) crystallized ginger (See note)
7 oz (1 ¼ cups) blanched (skinned) whole almonds
4 oz (1 loosely packed cut) crystallized ginger (See note)
7 oz (1 ¼ cups) blanched (skinned) whole almonds
3 cups of flour
¾ tsp baking soda
¼ tsp salt
¾ tsp baking powder
1 ¼ tsp finely ground white pepper
1 tsp ground ginger
½ tsp ground cinnamon
½ tsp ground mustard powder
¼ tsp ground cloves
½ cup granulated sugar
3 large eggs (I had to add a 4th egg as my dough came out dry)
½ cup mild honey
Cut the ginger with scissors into small pieces about the size of small peas – set aside (this is time intensive and boring)
Toast the almonds in a shallow pan in a 350 oven for 12 to 15 min until lightly colored. Set aside to cool.
In a large bowl, mix together the flour, soda, baking powder, salt, pepper, ground ginger, cinnamon, mustard, cloves ands sugar. Stir in the ginger and almonds. In a small bowl beat the eggs and honey to mix and add to the dry ingredients. Stir until completely moistened.
Place 2 18” strips of plastic wrap on a work surface. You will form 2 strips of dough, on on each piece of plastic. Spoon half of the dough on each piece of plastic down the length, about 13 inches long. Fold the long sides of the plastic over and cover the dough. With your hands push on the plastic covered dough to make a long flat log about 13 inches long and ¾ inch thick. Make sure the dough is even. Place it on a cookie sheet and place in the freezer for at least an hour (or as long as you want)
Preheat the oven to 300 degrees. Cover the cookie sheet with parchment paper. Transfer the strips of dough to the sheets by opening the two long sides of the plastic on the top of the dough then flipping the dough over to remove the sheet. The dough should be diagonal on the cookie sheet. Place the second strip of dough on a second sheet.
Bake for 40-50 minutes, reversing the sheets top to bottom and front to back once during baking. Reduce the heat to 275 degrees. Remove the loafs and immediately using a long serated knife (and a gentle sawing motion) cut into thin strips (while still very hot). Slice them on an angle to make long thin cookies.
Place the slices on a cut side, touching each other on the cookie sheets. Cook for about 25 minutes or until dry – you can test them by popping one in the freezer to cool it down quickly and then test the crispness. Do not overbake.
¾ tsp baking soda
¼ tsp salt
¾ tsp baking powder
1 ¼ tsp finely ground white pepper
1 tsp ground ginger
½ tsp ground cinnamon
½ tsp ground mustard powder
¼ tsp ground cloves
½ cup granulated sugar
3 large eggs (I had to add a 4th egg as my dough came out dry)
½ cup mild honey
Cut the ginger with scissors into small pieces about the size of small peas – set aside (this is time intensive and boring)
Toast the almonds in a shallow pan in a 350 oven for 12 to 15 min until lightly colored. Set aside to cool.
In a large bowl, mix together the flour, soda, baking powder, salt, pepper, ground ginger, cinnamon, mustard, cloves ands sugar. Stir in the ginger and almonds. In a small bowl beat the eggs and honey to mix and add to the dry ingredients. Stir until completely moistened.
Place 2 18” strips of plastic wrap on a work surface. You will form 2 strips of dough, on on each piece of plastic. Spoon half of the dough on each piece of plastic down the length, about 13 inches long. Fold the long sides of the plastic over and cover the dough. With your hands push on the plastic covered dough to make a long flat log about 13 inches long and ¾ inch thick. Make sure the dough is even. Place it on a cookie sheet and place in the freezer for at least an hour (or as long as you want)
Preheat the oven to 300 degrees. Cover the cookie sheet with parchment paper. Transfer the strips of dough to the sheets by opening the two long sides of the plastic on the top of the dough then flipping the dough over to remove the sheet. The dough should be diagonal on the cookie sheet. Place the second strip of dough on a second sheet.
Bake for 40-50 minutes, reversing the sheets top to bottom and front to back once during baking. Reduce the heat to 275 degrees. Remove the loafs and immediately using a long serated knife (and a gentle sawing motion) cut into thin strips (while still very hot). Slice them on an angle to make long thin cookies.
Place the slices on a cut side, touching each other on the cookie sheets. Cook for about 25 minutes or until dry – you can test them by popping one in the freezer to cool it down quickly and then test the crispness. Do not overbake.
17th Annual Cookie Baking Extravaganza is coming!
Amy and I thought it would be a great idea to have a place to post the recipes -- that way no one has to copy anything out of books while we should be eating cookies drinking wine and laughing
So -- here's our recipe exchange blog
If you've attended a party in the past -- you're invited to the blog
if you're attending this year -- you're invited to the blog!
and we hope - you'll post all your recipes too!
Come join us!
December 10th
Amy's house
Wichita Falls Tx
So -- here's our recipe exchange blog
If you've attended a party in the past -- you're invited to the blog
if you're attending this year -- you're invited to the blog!
and we hope - you'll post all your recipes too!
Come join us!
December 10th
Amy's house
Wichita Falls Tx
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