Rose Farm Lemon Cake

Rose Farm lemon cake recipe using lemons picked from their citrus trees is baked fresh the night before for guests in a rose shaped bundt pan.

Ingredients:

Cake Mix

3 cups flour, sifted

1 cup butter, softened

2 cups granulated sugar

3 eggs, at room temperature

1/2 teaspoon salt

1/2 teaspoon baking soda

1 cup buttermilk

2 tablespoons fresh grated lemon rind zest, packed

2 tablespoons fresh lemon juice

Lemon Glaze Ingredients

2 tablespoons butter, softened

1 cup confectioner's sugar

1 1/2 tablespoons fresh grated lemon rind, packed

2 tablespoons fresh lemon juice

Directions:

Cream 1 cup of butter until light and fluffy. Slowly add 2 cups 

sugar and continue beating until light and fluffy. Blend in 3 eggs, 

one at a time.

Sift together 3 cups of flour, 1/2 teaspoon of baking soda and 1/2 

teaspoon of salt. Add the flour mixture alternately with 1 cup buttermilk to the creamed mixture, beating after each addition.

Mix in 2 tablespoons of fresh grated lemon rind and 2 tablespoon 

fresh lemon juice. Pour batter into greased and floured bundt pan.

Bake in preheated 325 degree oven for approximately 1 hour and 10 minutes.

To prepare the glaze, blend together 2 tablespoons butter, softened with 1 cup powdered sugar and lemon zest.  Add up to 2 tablespoons lemon juice stirring to desired consistency.  

Or sifted powdered sugar sprinkled atop cooled cake. also is very pretty.

Enjoy!

Cassadetti

CassadettiGolden, crisp, and filled with creamy ricotta sweetness, these traditional fried Cassadetti pastries are a Sicilian-inspired delight. Made with tender pastry dough, lightly sweetened ricotta, and a touch of vanilla, they’re folded into half-moon shapes and fried to perfection before being dusted with icing sugar. Perfect for festive occasions or an indulgent treat, these pastries are deliciously simple yet irresistibly elegant.Ingredients:

For the Pastry

4 cups cake and pastry flour
¼ cup + 2 Tbsp vegetable shortening (or lard)
½ cup sugar
pinch of salt
1 cup cold water (approximate)
all-purpose flour (for rolling)
For the Filling

1 lb ricotta cheese
½ cup sugar
1 tsp vanilla extract
Also Needed vegetable oil, for frying
icing sugar, for garnish
Directions:

In a large bowl, use your fingers to rub the shortening into the flour until the mixture is evenly blended. In a separate bowl, mix the sugar, salt, and cold water. Make sure the sugar is dissolved before mixing with the flour. Make a well in the flour and pour in the water/sugar mix. Pull the flour into the water mixture until you can form a ball. Knead lightly until smooth, then cover with plastic wrap and let rest for 15 minutes while you prepare the filling.
To make the filling, simply blend the sugar and vanilla into the ricotta cheese. The consistency should be smooth, not chunky.
Divide the pastry into walnut-sized balls. Using all-purpose flour to prevent sticking, roll each ball into a thin circle. Wet the rim of one edge of the pastry with a little water. Place a spoonful of filling onto the pastry and fold it over to create a half-moon shape. Pinch the seam together in a fluted shape to seal.
Heat ¼-inch of vegetable oil in a frypan over medium-high heat. When the oil is hot, fry the cassadetti in batches until golden brown on each side. Drain on paper towels and sprinkle with sugar while hot.




In a large bowl, use your fingers to rub the shortening into the flour until the mixture is evenly blended. In a separate bowl, mix the sugar, salt, and cold water. Make sure the sugar is dissolved before mixing with the flour.

Make a well in the flour and pour in the water/sugar mix. Pull the flour into the water mixture until you can form a ball. Knead lightly until smooth, then cover with plastic wrap and let rest for 15 minutes while you prepare the filling.
To make the filling, simply blend the sugar and vanilla into the ricotta cheese. The consistency should be smooth, not chunky.
Divide the pastry into walnut-sized balls. Using all-purpose flour to prevent sticking, roll each ball into a thin circle. Wet the rim of one edge of the pastry with a little water. Place a spoonful of filling onto the pastry and fold it over to create a half-moon shape. Pinch the seam together in a fluted shape to seal.
Heat ¼-inch of vegetable oil in a frypan over medium-high heat. When the oil is hot, fry the cassadetti in batches until golden brown on each side. Drain on paper towels and sprinkle with sugar while hot.

Rose Story Farm Lemon Cake

 

This is the delicious Rose Story Farm lemon cake recipe using lemons picked from our citrus trees. Patti bakes them fresh the night before for guests in a rose shaped bundt pan.

Cake Mix Ingredients
3 cups flour, sifted

1 cup butter, softened
2 cups granulated sugar
3 eggs, at room temperature
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
2 tablespoons fresh grated lemon rind, packed
2 tablespoons fresh lemon juice

Lemon Glaze Ingredients
2 tablespoons butter, softened
1 cup confectioner's sugar
1 and 1/2 tablespoons fresh grated lemon rind, packed
2 tablespoons fresh lemon juice

Directions:
Cream 1 cup of butter until light and fluffy. Slowly add 2 cups
sugar and continue beating until light and fluffy. Blend in 3 eggs,
one at a time.

Sift together 3 cups of flour, 1/2 teaspoon of baking soda and 1/2
teaspoon of salt. Add the flour mixture alternately with 1 cup
buttermilk to the creamed mixture, beating after each addition.
Mix in 2 tablespoons of fresh grated lemon rind and 2 tablespoons
fresh lemon juice. Pour batter into greased and floured bundt pan.

Bake in preheated 325 degree oven for approximately 1 hour and
10 minutes.

To prepare the glaze, blend together 2 tablespoons butter and 1
cup sifted powdered sugar. Mix in 1 tablespoon fresh grated
lemon peel and 2 tablespoons fresh lemon juice, a little at a time
until desired consistency.

Enjoy!

Hot Cross-Buns Tangzhong

Hot Cross Buns

Classic hot cross buns—soft, lightly spiced, and studded with rum-soaked raisins for extra flavor.

Ingredients

For the Buns

4½ cups all-purpose flour, spooned into measuring cup and leveled-off, plus more as needed
1 cup warm water, divided
1 cup raisins
3 tablespoons rum (or water)
½ cup granulated sugar
1 tablespoon instant or rapid-rise yeast (this is more than one packet)
1¼ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon allspice
2 teaspoons salt
6 tablespoons unsalted butter, melted and cooled slightly
3 large eggs, divided (1 for brushing the buns)
1 large egg yolk

For the Icing

1 cup (4 oz) confectioners' sugar
3 to 4 teaspoons milk
Pinch salt

Directions:

Make the Tangzhong:  Take 3 tablespoons of measured flour out of the mixing bowl and combine it in a small saucepan with 1/2 cup of the warm water (from the 1 cup): whisk until smooth.  Cook over medium heat, whisking constantly, until the mixture thickens to a smooth paste resembling pudding or thin mashed potatoes, about 2 minutes.  Scrape into a medium bowl and let cool until just warm.

Plump the raisins and rum in a small bowl.  Cover and microwave until steaming about 1 minute.  Let set until softened, about 15 minutes.  Drain the raisins and discard the liquid, and blot dry with a paper towel.

Mix the dry ingredients:  In a stand mixer fitted with the dough hook, add the sugar, yeast, cinnamon, nutmeg, allspice,  and salt to the flour in the mixing bowl.  Mix on low speed for about 30 seconds to combine.

 To the bowl with the tangzhong paste, add remaining 1/2 cup warm water and melted butter and whisk to combine.  Add 2 of the eggs and the egg yolk and whisk until smooth.

Add the wet ingredients to the dry ingredients and knead on medium-low speed until you have a soft elastic dough that clings to the bottom of the bowl, 8 or 9 minutes.  The dough will be sticky, which is normal--this is what gives the buns their light, tender texture.  Reduce the speed to low,  add the raisins, and mix until incorporated, about 2 minutes.  If the raisins and fully incorporated, finish mixing the dough by hand to distribute them evenly.  

At this point, the dough will still be quite sticky, but you should be able to handle it and shape into a ball.  If needed sprinkle in additional flour, 1 tablespoon at a time, mixing briefly just until incorporated, (you may need up to 1/4 cup more flour, add only as much as needed to make the dough easy to handle.  Lightly flour your hands and gather the dough into a smooth ball.  Transfer to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm, draft free spot until noticeably puffy and lighter in texture (it may not be double in bulk 2 to 3 hours.)

Grease a 9x13-inch baking pan with non stick spray.  Turn the dough out onto a floured counter and divide into 12 equal pieces, (about 100gm each.  To shape, pull the edges of each piece into the center to form a little pouch to seal.  Flip seam-side down, then gently roll to create a smooth ball.  Tuck any exposed raisins underneath as best you can: if some peak through, that's perfectly fine.  Arrange the balls in the prepared pan, smooth side up, in 3 rows of 4.  Cover loosely and let rise until puffy and pressing against one another.  1 1/2 hours.

Adjust an oven rack to the middle position and preheat the oven to 350*F.

In a small bowl, beat the remaing egg and brush the buns with it,  Bake until golden brown and the centers register 190*F with an instant read thermometer, 24 to 26 minutes.

Transfer pan to a wire rack and let cool until just warm, about 1 hour.Run a thin knife around the edges to loosen.  You can either lift the buns out of the pan and separate them, or leave them in the pan for a more rustic presentation.

For the Icing:  

Combine the confectioners sugar, 3 tablespoons milk, and salt in a small bowl and whisk until smooth, adding more milk as needed.  The icing should be very thick, like a soft paste.

Transfer the icing to a zipper-lock sandwich bag and snip the corner, about 1/8 inch opening in one of the bottom corners and pipe lines across the buns to form crosses.  If the buns are still in the pan, pipe directly over the top; if removed, pipe over the individual buns.  Serve.

Homemade Rolls With Cinnamon Honey Butter

Homemade Rolls With Cinnamon Honey Butter

The aroma of freshly baked dinner rolls whets the appetite and is satisfied slathered with the cinnamon honey butter.  One is never enough!  Made quickly and so easy!
Ingredients;
Rolls
1 1/2 cups whole milk
4 cups all-purpose flour, divided
2 envelopes (about 4 1/2 teaspoons) instant rapid-rise yeast
1/4 cup granulated sugar
2 large eggs, divided
1 teaspoon kosher salt
2 tablespoons salted butter, softened
Cinnamon Honey Butter
1/2 cup butter, softened
1/4 cup confectioners' sugar
1 tablespoon honey
1 1/2 teaspoons Ground Cinnamon
1/2 teaspoon Vanilla Extract

Directions:
Heat milk until very warm, but not simmering (about 100°F to 105°F on an instant read thermometer). Turn off heat.

Place 3 cups of the flour, yeast, sugar, 1 of the eggs, and salt in bowl of a stand mixer fitted with dough hook attachment. Add warm milk to the flour mixture. Knead on medium speed 2 minutes, scraping down sides of bowl as needed. Add remaining flour, 1/2 cup at a time, kneading 2 minutes after each addition. Add butter, kneading just until dough is soft and pillowy and begins to pull away from sides of bowl.

Tip: If the dough seems too wet, you may need more flour. Add additional flour in 1/4 cup increments until the dough has pulled away from the sides of the bowl while kneading.

Cover bowl with plastic wrap. Let rest 30 minutes or until doubled in size. Remove plastic wrap. Press down center of dough to deflate, then gently fold in edges of dough to form a ball.

Spray 13x9-inch baking dish with no stick cooking spray. Divide dough into 15 equal portions and shape into balls. Arrange evenly in prepared baking dish. Cover with plastic wrap. Let rest 30 minutes, or until doubled in size.

Meanwhile, for the Cinnamon Honey Butter, mix all ingredients in small bowl until well blended and smooth. Set aside or refrigerate until ready to serve.

Preheat oven to 375°F. Beat remaining egg in small bowl. Brush tops of rolls with egg wash. Bake 16 to 18 minutes, or until golden brown. Remove from oven and brush warm rolls with melted butter. Serve with Cinnamon Honey Butter.

Odense Almond Paste Coconut Macaroon

Coconut Macroons

This is the most requested recipe of Odense Almond Paste Company!
Ingredients

1. 1/2 cup egg whites, room temperature
2. 1 teaspoon pure vanilla extract
3. 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
4. 2 cups confectioner's sugar
5. 1-14 oz package sweetened flaked coconut
6. Optional: Melting chocolate, to drizzle over cookies

Time 20 minutes to asssemble per tray
Yield: 35 cookies

Directions

Preheat oven to 325°F. Line cookie sheets with parchment.

In large bowl beat egg whites and extract a bit firmer than soft peaksIn separate bowl beat grated Almond Paste (grated using large hole side of a box grater), sugar and coconut until the texture of small crumbs or use food processor. Gently fold egg whites into almond mixture.

Pressing dough firmly together, drop tablespoons of dough 1 inch apart onto cookie sheets (small scoop with wire release works well).

Bake 18 to 20 minutes, or until brown on bottom and firm to touch.  Cool pans on wire rack.  When cookies are cool enough to handle, transfer to a wire rack and cool completely. Store in an air tight container and between sheets of wax paper, or freeze up to ten weeks

 

Find Odense Almond Paste & Marzipan in stores near you or online.

Orange Glazed Coffee Cake

Orange Glazed Coffee Cake 

Light And Refreshing, This Cake Doubles 

The Flavor And Fragrance of Fresh Orange

Ingredients:

1 pkg. active dry yeast

1/4 cup warm water

1/2 cup warm milk

1/2 cup fresh orange juice

1/2 cup granulated sugar

1/2 cup ricotta cheese

1 teaspoon grated orange zest

1/2 teaspoon salt

1 large egg, lightly beaten 

3 1/2 to 4 cups all purpose flour

Glaze:

1 large egg, lightly beaten

Icing

1 cup confectioners sugar

1 1/2 to 2  teaspoons fresh orange juice

Directions:

In a large bowl, dissolve yeast in warm water.  Let stand until foamy.

Stir the warm milk, orange juice, sugar, ricotta cheese, orange juice, salt, and egg into the yeast mixture.

Using heavy duty electric Mixer fitted with the paddle attachment and set on lowspee, beat 2 cups of flour into the yeast mixture until a dough forms.  Brat in the remaining flour, a 1/2 cup at a time, until a stiff dough forms.

Turn dough out on a lightly floured surface and knead until smooth and elastic, 5 to 10 minutes, adding flour as needed to prevent sticking.

Place dough in a large greased bowl, turning to coat.  Cover loosely with a damp cloth and let rise in a warm place until doubled, about 1 1/2 hours.

Grease a 10 inch springformrm pan.  Punch down the dough.  Turn out onto a lightly floured surface and knead 1 to 2 minutes.

Divide the dough into 3 equal pieces.  Roll each piece into a 20 inch long rope.  Braid the ropes together.

Coil braided dough in prepared pan; tuck ends under.  Cover looselywith a damp cloth and let rise in a warm place until almost doubled, 30 minutes.

Preheat oven to 425*F.  Brush the dough with glaze.

Bake until the top of the cake is golden brown, 25 to 30 minutes.  Turn the cake out onto a wire rack to collect slightly.

To [repare icing, in a small bowl, stir the sugar and orange juice until smooth.  Spread icing over warm cake.  Serves warm.  

Almond Streusel Cake

Almond Streusel Cake 

Transform a plain cake into an irresistible delight with a crumbly streusel topping. Makes 16 servings. 

Ingredients:
Streusel:
1 cup firmly packed brown sugar
1 cup sliced almonds
1/4 cup flour
3 tablespoons butter, melted
1 teaspoon orange zest
Cake:
1/2 cup butter
1/2 cup sugar
3 large eggs
1 teaspoon orange zest
1/2 teaspoon vanilla extract
2 cups AP flour
1 teaspoon baking powder
1 teaspoon baking soda
 2/3 cup orange juice
Glaze
1/2 cup confectioners sugar
2 1/2 teaspoons orange juice

Directions:

Preheat oven 350*F.  Grease a 9 or 10 inch tube pan.

To prepare the streusel,  in a medium bowl, mix together brown sugar, nuts, and flour.  Stir in the butter and zest.

To prepare the cake, in a large mixer bowl, set the mixer on medium speed, beat together stage ands butter until fluffy.  Add eggs 1 at a time beating well after each addition.  Beat in zest and vanilla.

In a large bowl, mix together the flour, baking powder and baking soda.  

Reduce mixer speed to low.  Alternately beat flour mixture and orange juice into egg mixture, beginning and ending with flour.

Spoon half of the batter into prepared pan.  Sprinkle with  half of the streusel mixture.  Top with the remaining batter and streusel.

Bake until a toothpick inserted in center comes out clean 30 to 35 minutes.  Transfer pan to a wire rack to cool completely

To prepare the glaze, in a cup stir together the confectioners sugar and orange juice until smooth.

Turn the cake out on a serving plate, placing it right side out.  Drizzle with the glaze.

Note:  For a different streusel mixture, substitute chopped walnuts for the almonds.

Molasses Cookies With Hazelnuts

Molasses Cookies with Hazelnuts

Nothing goes better with soft delicious molasses cookies than a tall glass of cold milk.
Ingredients

Cookies: 
1/2 cup molasses 
1/2 cup honey 
3/4 cup brown sugar 
1 large egg 
1 T (15 g) lemon juice 
1 tsp (3 g) lemon zest 
2¾ C (340 g) flour, plus flour for dusting 
½ tsp (2 g) baking soda 
1 tsp (2½ g) each ground cinnamon, cloves, allspice + nutmeg 
⅓ C (80 g) candied citron, diced *optional
⅓ C (40 g) hazelnuts, chopped

Icing
1 c. sugar
1/4 cup water or milk
1/2 tsp vanilla extract
1/2 cup confectioners sugar.

Garnish

Spiced almonds

Candied citron or ginger

Melted chocolate

Directions:

In a medium saucepan, bring honey and molasses to a boil. Remove from heat and cool; stir in brown sugar, egg, lemon juice and zest. 

In a large bowl, combine flour, baking soda and all spices, and stir in molasses mix, citron and hazelnuts. Cover; chill overnight.

Preheat oven to 350°F (167°C). Line baking sheets with parchment paper. 

On a floured, hard surface roll out a small amount of chilled dough to ¼-inch (6-mm) thick. If dough is sticky, use more flour. Cut dough in 2-inch (5-cm) rounds; transfer to prepared baking sheets. Bake 10-12 minutes. 

Meanwhile, make icing by heating sugar and liquids in a small saucepan (do not boil). Remove from heat; stir in confectioners’ sugar. If icing crystallizes, reheat and add water or milk.

Transfer cookies to rack and while still hot, brush with icing and decorate with almonds, citron or ginger; or, let cool completely and drizzle with melted chocolate. Store in sealed container.

• Prep time: 15 minutes.
 
• Cook time: 10-12 minutes.
 
• Makes 12 servings. 

•   

Matcha Glazed Swirl Bread

Matcha Glazed Swirl Bread

The bread is shaped like four giant cinnamon rolls cozied together
in a loaf pan, but with many, many more lay- ers, all beautifully
laced with matcha glaze. I bought a half-loaf, and loved it so much
that I convinced my husband to go back with me to buy a full one
the very next day. Being thousands of miles away from that fantastic
bakery, it was only a matter of time before I felt the need to try to
make this at home.”—James Beard Foundation Award nominee Cynthia Chen McTernan
Ingredients:
Sweet Dough
1/4 cup whole milk
1/4 cup (1/2 stick) unsalted butter plus more for pan
1 teaspoon active dry yeast or instant yeast
2 1/4 cups (282 grams) all-purpose flour plus more for rolling
3 tablespoons granulated sugar
1/4 teaspoon salt
1 large lightly beaten egg plus 1 large egg yolk
1/4 cup full-fat Greek yogurt
1/2 teaspoon vanilla extract
Matcha Glaze
1 tablespoon plus 1 teaspoon matcha powder (Green Tea Powder)
5 tablespoons heavy cream, plus 1 teaspoon more for thinning
1 1/4 cups confectioners’ sugar

Directions:
Make the dough: the night before, or at least 2 hours before baking,
in a small saucepan over medium heat, bring the milk just to a boil,
2 to 3 minutes, or heat the milk in a small microwave-safe bowl in the
microwave, about 1 minute. (This scalds the milk to kill any enzymes
that might prevent the yeast from doing their thing.) If you find a film
on the surface of the milk after heating it, just pour the milk through a
sieve.

Sprinkle the yeast on top and let sit until foamy, about 5 to 10 minutes.
If the milk-yeast mixture does not foam, you may want to start over to
make sure your yeast is active. (See Note if using instant yeast.)

Meanwhile, in a large bowl, whisk together the flour, granulated sugar, and salt. If you are not using a scale, take care to use the spoon-and-sweep method for measuring your flour, since too much flour canmake the dough dense.

When the yeast is foamy, add the egg and egg yolk, yogurt, and
vanilla to the yeast-milk mixture and whisk to combine. Mix the wet
ingredients into the dry, until all of the flour is incorporated and a wet,
sticky dough forms. Knead [the dough] in the bowl until it is smooth
and elastic, 8 to 10 minutes. Alternatively, use a silicone spatula to
scoop underneath the dough and fold it in onitself repeatedly. The
dough will start out maddeningly sticky; sprinkle up to 2 more
tablespoons of flour, just as much as needed to knead.

Cover with plastic wrap or a damp dish towel and place it in the refrigerator to rise overnight. Alternatively, you can let it rise at room temperature for 2 hours or so, until well doubled. I prefer a longer rise, to give the flavor time to develop and to split up the labor. The dough should be fine for up to 24 hours.

The next day, or at least 1 hour before baking, line a 9 × 5-inch
Pullman loaf pan with parchment paper or grease it with butter.

Make the matcha glaze: sift the matcha powder into a medium bowl.
Vigorously whisk 2 tablespoons of cream into the matcha until no
lumps remain. Whisk in the remaining cream, then sift in the
confectioners’ sugar 1/4 cup at a time, whisking after each addition,
until the mixture forms a very thick, barely pourable glaze.

Turn the dough out onto a well-floured surface. Roll the dough out
thin, thin, thin, to about an 18 × 24-inch rectangle, making sure to lift
the dough and add more flour to the work surface as you go. When the
dough is evenly rolled out, reserve 1/4 cup of the glaze and spread the
rest in a very thin layer across the dough. Using a pizza cutter, sharp
knife, or scissors, slice the dough in half lengthwise to form 2 long
9 × 24-inch strips. Carefully lift one strip and place it on top of the
other. If desired, trim the edges into a neater rectangle, then, starting
at a 9-inch end, roll the stack into a short, thick log.

Using a sharp, serrated knife, slice the log widthwise into 4 equal
pieces. Place the rolls, cut-side down, into the loaf pan. (Things will
get messy, but do not fear. The rolls are apt to bake up a little lopsided
no matter what; regardless of how they look, they all taste the same.)

Let [the dough] rise in a warm place until it is boisterously puffy and
fills the pan, 1 to 1 1/2 hours. When the dough is pressed with a finger,
it should bounce back very slightly, but the indent should remain.

During the last half-hour of the second rise, preheat the oven to 350°F.
Bake, uncovered, for 35 to 40 minutes, until golden-brown on top. Let
cool, then drizzle with the remaining glaze.

Note: If using instant yeast, use the same amount as active dry
yeast, but mix it in with the dry ingredients instead of adding it to
the scalded milk. If you can find SAF Instant Yeast, I have found
it to be wonderful and reliable, with yeast goods that are fluffier,
softer, and more flavorful than most.

Sugar Free Carrot Cake ~ Cream Cheese Frosting

Sugar Free Carrot Cake

Ingredients:
1 cup oil
1/2 to 3/4 cup honey
3 eggs
1 20oz. can crushed pineapple, drained
2 cups carrots, grated
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking soda

1 cup coconut
½ cup walnuts
Raisins

Directions:
Pre-heat oven to 350 F.  Grease and flour two cake pans.

Combine dry ingredients (flour, cinnamon and baking soda) in a medium bowl.

Combine oil, honey, eggs, pineapple in a large bowl.

Mix dry ingredients and any remaining items into the “wet” bowl.

Pour into cake pans.

Bake at 350 F for 45 mins.

Cream Cheese Frosting

Our best cream cheese frosting, this recipe is perfect for layer cakes, cupcakes, and sheet cakes. Yield: 4 cups

Ingredients

1/2 cup butter or margarine, softened
11 ounces cream cheese, softened (about a block and a half)
1 (16-ounce) package powdered sugar
1 1/2 teaspoons vanilla extract

Directions                                                                                

Beat butter and cream cheese at medium speed with an electric mixer until creamy.        

Add powdered sugar and vanilla extract; beat at high speed 10 seconds or until smooth.

White Texas Sheet Almond Cake

White Texas Sheet Almond Cake

 We can attest firsthand to this dessert’s addictive quality, so it’s worth mentioning that, because this recipe feeds a crowd, it’s a good idea to make one and then share it with plenty of people, ensuring you don’t end up eating the whole thing…not that there’s anything wrong with that – we’ve all been there before. Anywho, switch things up from the typical Texas sheet cake and make this one instead – you’ll be totally hooked in no time!

Ingredients

Cake:
2 cups all-purpose flour
2 cups sugar
1 cup water
1 cup (2 sticks) unsalted butter, melted
1/2 cup sour cream
2 large eggs, room temperature
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract, optional
1 teaspoon baking soda
3/4 teaspoon salt
Frosting:
3/4 cup (1 1/2 sticks) unsalted butter, melted
1/3 cup whole milk

4 1/2 to 5 cups confectioners sugar

1/2 teaspoon almond extract

1/2 teaspoon vanilla extract 

1/2 cup sliced almonds, garnish

Directions:

Preheat oven to 350º F and lightly grease a 13x18-inch cake pan with butter or non-stick spray.

1. In a medium bowl, whisk together dry ingredients (flour, baking soda and salt).
2. 
   
3. In a separate, large bowl, stir together sugar, water, melted butter, sour cream, eggs, and vanilla and almond extracts until combined.
4. 
   
5. Gradually stir dry ingredients into wet ingredients until just incorporated, then pour mixture into greased cake pan.
6. 
   
7. Place pan in oven and bake for 18-21 minutes, or until toothpick inserted in center comes out clean.
8. 
   
9. While cake is baking, whisk together all frosting ingredients except for the sliced almonds until frosting is smooth and desired consistency is reached.
10. 
    
11. Remove cake from oven and let cool 5 minutes, then pour icing over the cake and cover with sliced almonds. Let set, then slice into squares and enjoy.

Tom And Jerry Cocktail

The Invention of the Tom And Jerry

Jamie McFadden

 The invention of the Tom and Jerry cocktail is generally credited to British journalist Pierce Egan in the 1820’s.  Mr. Egan wrote a book, and subsequent play, called Life in London, in which the main characters are named Tom and Jerry.  It is believed that he introduced the cocktail as a way to promote his book and play.  Jerry Thomas, who is considered the father of modern mixology, was known to claim that he invented the Tom and Jerry, and although he published a similar egg-based cocktail in his 1862 book How to Mix Drinks (or The Bon-Vivant’s Companion), most historians agree that Egan is the true originator.

A Tom & Jerry is my second most absolute favorite Holiday beverage, next to an elegant French Sparkling Rose.  There are so many variations to this recipe, many with shortcuts.  However, this recipe was created by my Uncle Jim Schaffer who co owned the legendary Irish Tavern “The Shamrock”.   What a delight it was for me every Christmas evening to be in his home in the kitchen, licking the beaters from the mixer and watching him smile and laugh as he mixed this holiday cheer for family and friends.  The recipe is a bit time consuming………..but oh so delicious.  "Jamie McFadden"

From my home to yours…….Happy Holidays!!!

---

Directions for: Uncle Jim’s Tom & Jerry’s

Ideally a stand mixer with 2 work bowls works best for this recipe.

To begin:

Crack and separate 6 eggs.

Place the 6 egg whites, room temperature, in the first mixing bowl and whip until soft peaks form.  Set aside.

Remove and wash the whip attachment and In a separate mixing bowl combine:

6 egg yolks with 1 pound powdered sugar, and whip until pale yellow. Next add 1 oz vanilla extract,

3/4 teaspoon allspice, 1 tbsp nutmeg and 1 1/2 oz of cream sherry.

With a plastic spatula gently combine the above 2 mixes and fold gently.

Fill a tea kettle with water and bring to a boil. 

Fill coffee mugs with 1 oz each brandy, rum and whiskey.  Pour in 1 -2 oz of the boiling water.  Top with up to 1 cup of the egg mix.  Gently mix and lightly dust the tops with freshly grated nutmeg.  Serve immediately.