Hot Chocolate Souffles

 

Ingredients 

1 cup butter, cubed
8 squares (1 ounce each) bittersweet chocolate, chopped
4 eggs
4 egg yolks
1-1/2 cups plus 2 tablespoons sugar
2 tablespoons all-purpose flour
1/8 teaspoon baking powder
1 cup miniature marshmallows
4-1/2 teaspoons cinnamon-sugar

Directions

1. Grease the bottoms only of twelve 6-oz. ramekins or custard cups; set aside. In a large microwave-safe bowl, melt butter and chocolate; stir until smooth. Set aside.

2. In a large mixing bowl, beat eggs and yolks on high speed for 3 minutes or until light and fluffy. Gradually add sugar, beating until thick and lemon-colored, about 5 minutes. Beat in chocolate mixture. Combine flour and baking powder; beat into egg mixture just until combined.

3. Fill prepared ramekins half full; sprinkle with marshmallows. Bake at 400° for 12-15 minutes or until a toothpick inserted near the center comes out with moist crumbs. Sprinkle with cinnamon-sugar; serve immediately. Refrigerate leftovers.

Yield: 12 servings

Chocolate Peanut Drops

 

Ingredients

4 ounces German sweet chocolate, chopped
1 package (12 ounces) semisweet chocolate chips
4 packages (10 to 12 ounces each) white baking chips
2 jars (16 ounces each) lightly salted dry roasted peanuts
Directions 

1.  In a 6-qt. slow cooker, layer ingredients in order listed (do not stir). Cover and cook on low for 1-1/2 hours. Stir to combine. (If chocolate is not melted, cover and cook 15 minutes longer; stir. Repeat in 15-minute increments until chocolate is melted.)

2.  Drop mixture by rounded tablespoonfuls onto waxed paper. Let stand until set. Store in an airtight container at room temperature. Yield: about 11 dozen. 

Chocolate Peanut Bark: Cook chocolate mixture as directed; spread into two 15x10x1-in. waxed paper-lined baking pans. Refrigerate 30 minutes or until firm. Cut into bite-sized pieces.

Moist Pineapple Banana Bread

 

Ingredients

3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 eggs
1-1/4 cups canola oil
2 teaspoons vanilla extract
1 can (8 ounces) crushed pineapple, drained
2 cups mashed ripe bananas (4 to 5 medium)

Directions

1.  In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon. In another bowl, whisk the eggs, oil and vanilla; add pineapple and bananas. Stir into the dry ingredients just until moistened. Pour into two greased 8x4-in. loaf pans.

2.  Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Yield: 2 loaves (16 slices each)

Cinnamon Tea Rolls

 

Ingredients
1 tube (4 ounces) refrigerated crescent rolls
1 tablespoon sugar
1/8 teaspoon ground cinnamon
1/4 cup confectioners' sugar
1-1/4 teaspoons orange juice


Directions

1.  Unroll crescent dough into one rectangle; seal perforations. Combine sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Using a serrated knife, cut into four slices.

2.  Place rolls, pinched side down, in ungreased muffin cups. Bake at 375° for 10-12 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack. In a small bowl, combine confectioners' sugar and orange juice; drizzle over rolls.

Yield: 4 rolls

Cherry Blueberry Pie

 

Ingredients 

2 cups pitted sweet cherries
2 cups fresh blueberries or frozen unsweetened blueberries
3/4 cup sugar
1/4 cup all-purpose flour
1/8 teaspoon ground nutmeg
Pastry for a double-crust pie (9 inches)
1 tablespoon butter
Additional sugar

Directions

1.  In a large bowl, gently combine cherries and blueberries. In a small bowl, mix sugar, flour and nutmeg; stir into fruit. Let stand 10 minutes.

2.  Preheat oven to 425°. On a lightly floured surface, roll one half of the dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling; dot with butter.

3.  Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Sprinkle with additional sugar. Cover edge loosely with foil.

4.  Bake 15 minutes. Reduce oven setting to 350°. Bake 30-35 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Yield: 8 servings

Peanut Butter Cutout Cookies

 

Ingredients 

1 cup creamy peanut butter
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1/3 cup 2% milk
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Vanilla frosting
Red, green, yellow and blue gel food coloring
Assorted colored sprinkles

Directions

1. In a large bowl, cream peanut butter and sugars until light and fluffy, about 4 minutes. Beat in the eggs, milk and vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle.

2. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with 2-in. to 4-in. cookie cutters. Place 2 in. apart in ungreased baking sheets.

3. Bake at 375° for 7-9 minutes or until edges are browned. Cool for 1 minute before removing from pans to wire racks to cool completely. Frost cookies and decorate as desired.

Yield: About 4-1/2 dozen

New Tea Book Releases (Feb 13)

 

 

Tea time is a moment for sharing, when the mind wanders to faraway lands and calm returns to our crazy world. In Ladurée Tea Time the iconic Parisian luxury patisserie pays tribute to this libation of the gods in its inimitable fashion.

With mouthwatering photography and beautiful illustrations, the leaves of this chic book are steeped with tea-time menus and more than 60 sweet and savory recipes fit for Marie Antoinette. Wrapped in mint-green tissue paper, with a padded cover and green metallic edge stain, and packaged in an elegant gift box, this sumptuous guide reveals the secrets of taking tea the Ladurée way and is topped off with a concise history of tea, a guide to the finest tea varieties, and tips on ultimate tea pairings.

 

Combining comforting recipes, local ingredients and a bit of baking magic, Mat Follas presents an irresistible collection of tea time treats.

Let yourself be transported to a table adorned with crisp linen, fine china, and a cup of your favorite tea for the ultimate afternoon tea experience with BBC MasterChef UK winner Mat Follas. In this enticing collection of recipes for the finest bakes and most irresistible pastries Mat has honed his unique experience as a chef and indulged his passion for home baking. In the first chapter, Cakes & Scones, you will find Mat’s perfect recipes for Lemon Drizzle Cake and a Classic Victoria. Slices & Tarts include the magical combination of rhubarb and custard in Mat’s take on a classic custard slice. Failsafe Biscuits & Cookies will keep in your pantry for days, ready to whip out for guests for an impromptu afternoon tea. For a more refined occasion try one of the delights from the Dainties & Patisserie chapter; individual Sherry Trifle Verrines or pretty Raspberry Meringue Kisses are the ultimate treat. With ideas for savouries and sandwiches along with recipes for refreshing homemade cordials, memorable jellies, and reviving gins and sparkling cocktails you have all the ingredients you need to host the perfect afternoon tea.

Bourbon Pecan Pralines

 

Ingredients

1/4 cup butter, cubed
1/2 cup sugar
1/2 cup packed brown sugar
3/4 cup heavy whipping cream
1 cup pecan halves, toasted
1/2 cup chopped pecans, toasted
1 tablespoon bourbon

Directions

1. Grease two baking sheets; set aside.

2. In a large heavy saucepan over medium heat, melt butter.

3. Stir in the sugars, then cream; cook and stir until mixture comes to a boil.

4. Cook, stirring occasionally, until a candy thermometer reads 236° (soft-ball stage), about 20 minutes.

5. Remove from the heat; stir in the pecan halves, chopped pecans and bourbon.

6. Immediately drop by tablespoonfuls onto prepared baking sheets.

7. Let stand until pralines are set and no longer glossy.

8. Store in an airtight container.

Yield: 1 pound

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Tea Mail (Feb 10)

 

Best-Ever Banana Bread

 

Ingredients
1-3/4 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
2 medium ripe bananas, mashed (1 cup)
1/2 cup canola oil
1/4 cup plus 1 tablespoon buttermilk
1 teaspoon vanilla extract
1 cup chopped walnuts

Directions

1.  In a large bowl, stir together flour, sugar, baking soda and salt.

2.  In another bowl, combine the eggs, bananas, oil, buttermilk and vanilla; add to flour mixture, stirring just until combined.

3.  Fold in nuts.

4.  Pour into a greased 9x5-in. loaf pan.

5.  Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean.

6.  Cool on wire rack.

Yield: 1 loaf (16 slices)

New Tea Book Release (Feb 6)

 

 

The ultimate teatime recipe collection with an introduction to serving traditional afternoon tea, photographed throughout.

Carrot Cake Shortbread

 

Ingredients

1 cup butter, softened
1/2 cup packed brown sugar
1/4 cup grated carrot
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt

ICING 

1/2 cup confectioners' sugar
1/4 cup maple syrup
1/2 cup finely chopped walnuts, toasted

Directions

1.  In a large bowl, cream butter and brown sugar until light and fluffy.

2.  Beat in carrot and vanilla.

3.  In another bowl, whisk flour, cinnamon and salt; gradually beat into creamed mixture.

4.  Divide dough in half. Shape each into a disk; wrap in plastic.

5.Refrigerate 1 hour or until firm enough to roll.

6.  Preheat oven to 325°.

7.  On a lightly floured surface, roll each portion of dough to 1/4-in. thickness.

8.  Cut with a floured 1-3/4-in. fluted round cookie cutter.

9.  Place 1 in. apart on greased baking sheets.

10.  Bake 12-14 minutes or until edges are light brown. (For a crisper texture, bake cookies 13-15 minutes.)

11.  Remove from pans to wire racks to cool completely.

12.  In a small bowl, mix confectioners' sugar and maple syrup until smooth; drizzle over cookies.

13.  Sprinkle with walnuts.

14.  Let stand until set.

Yield: 4 dozen

New Tea Book Release (Feb 1)

 

This gift-sized guide has delicious recipes for savory and sweet treats, from sandwiches and tart to cakes, scones, macaroons, shortbreads and preserves. Some are classic, some have a twist, such as cucumber sandwiches with minted cream cheese, toasted farmhouse bread with anchovy butter, the classic Victoria sponge, brandysnaps, cream horns or the classic scone. Plus there’s everything you need to know to brew to the perfect pot of tea (not to mention the odd cocktail and bowl of punch). Sample menus help you to plan your tea, whether you’re looking for a lively party, the last word in elegance or a hearty winter tea by the fire. Food historian Laura Mason also includes some fascinating and amusing historical recipes that reveal how afternoon tea was taken in times gone by and the origins of some beloved dishes. Includes dual measures.

Feb Tea Book Releases

 

1st
National Trust Book of Afternoon Tea - Laura Mason

6th
The Perfect Afternoon Tea Recipe Book - Antony Wild and Carol Pastor

13th
Ladurée Tea Time: The Art of Taking Tea - Marie Simon
Afternoon Tea at Bramble Cafe - Mat Follas