Cookbook Library Haul (Sept 28)

1.  Taste of Home: Cooking for Two

Key Lime Bites

 

Ingredients 

1 cup butter, softened
1/4 cup confectioners' sugar
2 teaspoons Key lime juice
2 teaspoons grated Key lime peel
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup chopped macadamia nuts

ICING

2 cups confectioners' sugar
1/4 cup Key lime juice
1 teaspoon grated Key lime peel

Directions

1.  Preheat oven to 400°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in lime juice and peel. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in nuts.

2.  Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly.

3.  Bake 8-10 minutes or until bottoms are lightly browned. Remove to wire racks to cool completely.
In a small bowl, combine icing ingredients. Dip cookies in icing; allow excess to drip off. Place on a wire rack; let stand until set. Store in an airtight container.

Plum Clafouti

Ingredients 

6 tablespoons white sugar, divided
14 Italian prune plums, halved and pitted
3 eggs
1 1/3 cups milk
2/3 cup all-purpose flour
1 1/2 teaspoons grated lemon zest
2 teaspoons vanilla
1 pinch salt
1/2 teaspoon ground cinnamon
2 tablespoons confectioners' 

Directions

1.  Preheat the oven to 375 degrees F (190 degrees C). Butter a 10 inch pie plate, and sprinkle 1 tablespoon of sugar over the bottom.

2.  Arrange the plum halves, cut side down, so that they cover the entire bottom of the pie plate. Sprinkle 2 tablespoons of sugar over the top of the plums. In a blender, combine the remaining 3 tablespoons of sugar, eggs, milk, flour, lemon zest, cinnamon, vanilla, and salt. Process until smooth, about 2 minutes. Pour over the fruit in the pan.

3.  Bake for 50 to 60 minutes in the preheated oven, or until firm and lightly browned. Let stand 5 minutes before slicing. Dust with confectioners' sugar before serving.

Courtesy of AllRecipes!

Plum Buckle

 

Ingredients

7 cups pitted and quartered plums
2/3 cup butter, softened
1 1/2 cups white sugar
2 eggs
3 cups sifted all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 cups milk
2 teaspoons vanilla extract
1 cup white sugar
1/2 cup butter, softened
1/4 cup all-purpose flour
1 teaspoon cinnamon

Directions 

1.  Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.


2.  Place the plums into the bottom of the prepared baking dish. In a large bowl, mash together 2/3 cup butter with 1 1/2 cup of white sugar until the mixture is smooth and creamy. Beat in eggs, one at a time. Stir in 3 cups of flour, the baking powder, and salt. Mix in the milk and vanilla extract to make a smooth batter. Pour the batter over the plums. Mix 1 cup of sugar, 1/2 cup of butter, 1/4 cup of flour, and cinnamon together in a bowl to make a crumbly topping; spread over the batter.

3.  Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes.

Courtesy of AllRecipes

Cinnamon Swirl Quick Bread

 

Ingredients 

1/4 cup butter, softened
1-1/3 cups sugar, divided
1 large egg
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 tablespoon ground cinnamon

Directions 

1.  In a large bowl, beat the butter, 1 cup sugar and egg until blended. Combine the flour, baking powder, baking soda and salt; add to egg mixture alternately with buttermilk. In a small bowl, combine the cinnamon and remaining sugar.

2.  Pour a third of the batter into a greased 8x4-in. loaf pan; sprinkle with a third of the cinnamon sugar.

3.  Repeat layers twice. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Swiss Chocolate Brownies

 

Ingredients 

1 cup water
1/2 cup butter
1-1/2 ounces unsweetened chocolate
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 large Nellie’s Free Range Eggs, lightly beaten
1/2 cup sour cream
1/2 teaspoon vanilla extract
1 cup chopped walnuts

ICING

1/2 cup butter
1-1/2 ounces unsweetened chocolate
3 cups confectioners' sugar, divided
5 tablespoons whole milk
1 teaspoon vanilla extract

Directions 

1.  In a saucepan, bring water, butter and chocolate to a boil. Boil for 1 minute. Remove from the heat; cool. In a bowl, combine flour, sugar, baking soda and salt. Add chocolate mixture and mix. Add eggs, sour cream and vanilla; mix. Fold in walnuts.

2.  Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until brownies test done. Cool for 10 minutes.

3.  For icing, melt butter and chocolate. Place in a bowl; mix in 1-1/2 cups confectioners' sugar. Add milk, vanilla and remaining sugar; beat until smooth. Spread over warm brownies.

Prune Cake with Glaze

 

Ingredients

1-1/2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup vegetable oil
3 large eggs, beaten
1/2 cup buttermilk
1 teaspoon vanilla extract
1 cup chopped pitted dried plums, cooked
1 cup chopped nuts

TOPPING

1/2 cup butter, cubed
1/3 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
3/4 cup sugar

Directions

 

1.  In a large bowl, combine first six ingredients. Add oil, eggs, buttermilk and vanilla; mix well. Fold in prunes and nuts. Pour into an ungreased 13x9-in. baking pan. Bake at 350° for 45 minutes. meanwhile, combine all topping ingredients in a saucepan. bring to a boil and boil 2 minutes. Pour over hot cake. Leave in pan to cool. 

Tea Mail (Sept 8)

 

 

Cookbook Library Haul (Sept 6)

1.  My Modern Caribbean Kitchen - Julius Jackson

Macadamia Lemon Bars

 

Ingredients 

1 cup all-purpose flour
1/4 cup confectioners' sugar
1/2 cup butter, melted
1/4 cup chopped macadamia nuts
FILLING:
1 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large Nellie’s Free Range Eggs
2 tablespoons lemon juice
2 teaspoons grated lemon peel
2 tablespoons chopped macadamia nuts
Confectioners' sugar

Directions 

1.  Preheat oven to 350°. In a large bowl, mix flour, confectioners' sugar and melted butter until crumbly; stir in nuts. Press onto bottom and 1/2 in. up sides of a greased 8-in. square baking dish. Bake 15-20 minutes or until light brown.

2.  Meanwhile, in a small bowl, whisk sugar, flour, baking powder and salt. Beat in eggs, lemon juice and lemon peel until blended.

3.  Pour over hot crust. Sprinkle with nuts. Bake 10-15 minutes or until lightly browned. Cool completely on a wire rack. Cut into bars. Sprinkle with confectioners' sugar. Refrigerate leftovers.

Cranberry-Pear Apple Crisp

 

Ingredients

8 medium pears, peeled and sliced
4 medium tart apples, peeled and sliced
2 cups fresh or frozen cranberries, thawed
1 cup sugar
3/4 cup all-purpose flour

TOPPING

1 cup packed brown sugar
3/4 cup all-purpose flour
3/4 cup quick-cooking oats
1/4 teaspoon ground cinnamon
1/2 cup butter

Directions

1. In a large bowl, toss the fruit, sugar and flour. Pour into a greased 13-in. x 9-in. baking dish. For topping, in a bowl, combine the brown sugar, flour, oats and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over fruit mixture.

2. Bake at 350° for 60-65 minutes or until fruit is tender and topping in golden brown.

Sept Tea Book Releases

1st
Teatime Parties Around the World - Lorna Reeves

4th
The Life of Tea: A Journey to the World’s Finest Teas - Michael Freeman and
Timothy d'Offay

14th
A History of Tea: The Life and Times of the World's Favorite Beverage - Laura C. Martin

15th
Tea: History, Terroirs, Varieties - Kevin Gascoyne, François Marchand, Jasmin Desharnais and Hugo Americi