burnt custard cream

img_7970Burnt Custard Cream

2 cups heavy whipping cream

4 egg yolks

1/2 cup granulated sugar

1 tablespoon vanilla extract

granulated sugar for topping

Heat cream over low heat until bubbles begin to form around edge of pan.

Beat egg yolks and sugar together until thick, about 3 minutes.  Gradually beat cream into egg yolk mixture.  Stir in vanilla.

Butter six- six ounce custard cups.  Pour mixture into cups.  Place cups into baking dish.  Add 1/2 water to dish.

Bake in 350 degree oven until custard has set.  Remove cups from water and refrigerate until chilled.

Sprinkle each chilled custard cup with about 2 teaspoons granulated sugar.  Place on oven rack under high broiler and broil until sugar is toasted.

Chill before serving.

enjoy xo

cream biscuits

Cream Biscuits

2 cups all purpose flour

2 teaspoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 cups heavy whipping cream

In medium size bowl, whisk together flour, sugar, baking powder and salt.  Add cream and stir until dough begins to form.

Lightly dust counter top with flour.  Turn dough onto floured counter top.  Lightly dust batter with flour and kneed lightly until dough is smooth.

Roll dough with rolling pin until desired thickness.  Cut out biscuits with top of floured glass or round biscuit cutter.  Place biscuits on baking sheet that has been lightly sprayed with pan release.  Reroll dough as necessary until all biscuits are cut out, placing lightly touching on baking sheet.

Bake in 425 degree oven about 15 minutes based on desire of brownness and size of biscuits.  Immediately after removing from oven, butter tops of biscuits.  Dust with cinnamon sugar if desired.

enjoy xo

 

cranberry nut bread

Cranberry Nut Bread

1 1/2 cups fresh cranberries cut in half

1 cup sugar, divided

3 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/2 cup walnuts, chopped

1 egg, lightly beaten

grated rind of 1 orange plus enough orange juice to make 1 cup liquid

1/4 cup half and half

2 tablespoons butter, melted and cooled

Mix cranberries with 1/2 cup sugar in large mixing bowl.  Zest orange over sugared cranberries.

Sift all dry ingredients, including remaining 1/2 cup sugar, over cranberries in bowl.  Add walnuts.

Combine egg, orange juice, melted butter and half and half together.  Pour wet ingredients over dry and mix until combined and damp.

Spray loaf pan with pan release.  Add batter to pan and sprinkle with granulated sugar if desired.  Bake in 350 degree oven 50 -55 minutes or until inserted toothpick comes out clean.  Allow to cool before slicing and serving.

enjoy xo

fresh rosemary spiced walnuts

Fresh Rosemary Spiced WalnutsIMG_7628

2 1/2 cups walnut halves

2 tablespoons olive oil

1 1/2 tablespoons fresh rosemary leaves

1 tablespoons granulated sugar

1 1/2 teaspoon ground cumin

1 teaspoon salt

1 teaspoon black pepper

1/4 teaspoon cayenne pepper

Place nuts in bowl.

Measure sugar, cumin, salt, pepper and cayenne into small bowl.

In small saucepan over medium heat, warm the olive oil.  Add the rosemary to warm oil and stir until aromatic, just a minute.  Pour the seasoned oil over the nuts and toss.  Add spice mixture and stir to coat walnuts evenly.

Line a baking sheet with foil.  Place nuts on baking sheet and bake in 300 degree oven until toasted, about 20 minutes.  Either serve warm or allow to cool completely before storing in an airtight container.

This recipe is adapted from a Williams-Sonoma recipe.

enjoy xo

sugared pecans

Sugared PecansIMG_7580

1 cup granulated sugar

2 teaspoons ground cinnamon

1 teaspoon salt

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

2 egg whites

2 tablespoons water

1/2 teaspoon vanilla

4 cups pecan halves

Put sugar, cinnamon, salt, cloves and nutmeg in gallon size zip lock bag.  Shake to mix.

In mixing bowl, beat egg whites, water and vanilla until just beginning to froth.  Add pecans to egg mixture and stir to coat well.

Using a slotted spoon, lift pecans out of egg mixture and place into bag with sugar mixture.  Seal bag and move ingredients until pecans are well coated.

Line baking sheet with foil.  Place coated pecans on baking sheet.  Bake in 300 degree oven for 30 minutes tossing pecans with a fork halfway through baking.  Allow pecans to cool before storing in airtight container until serving.

enjoy xo

 

martha washington balls

Martha Washington Balls

1/2 cup, one stick butter, room temperature

1 can sweetened condensed milk

1 teaspoon vanilla extract

2 cups shredded coconut, lightly packed

2 cups pecans, crushed

3 cups powdered sugar

6 cups semi sweet chocolate chips

1 block paraffin wax, broken into at least 6 pieces

1 tablespoon butter for coating hands when rolling balls

Begin beating butter and sweetened condensed milk at low speed.  Continue to beat while adding vanilla, pecans and coconut.

Slowly add powdered sugar and beat very slowly until mixture is mixed.  Mixture will be heavy and full.  Cover mixture in bowl and refrigerate overnight or until ready to roll.

With buttered hands, roll filling mixture into balls, placing balls on wax paper lined baking sheet.  Place full sheets in freezer to chill balls through.

In double boiler, melt chocolate chips and wax over low heat stirring occasionally until mixture is smooth.  Using toothpick, dip chilled balls one at a time into melted chocolate mixture.  Place balls back onto lined baking sheet twisting toothpick to remove ball.

Chill dipped balls again before layering between wax paper sheets in air tight container(s) to store.

enjoy xo

 

 

jam filled thumbprint cookies

Jam Filled Thumbprint Cookies

1/2 cup unsalted butter, room temperature

1/2 granulated sugar

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

1 egg, separated

1 1/4 cup flour, sifted

3/4 cup pecans or walnuts, chopped

1/2 cup of your favorite jam or preserves

Begin by beating butter in mixing bowl.  Add sugar.  Add extracts and egg yolk and beat until light and fluffy.

Gently mix in flour.  Press dough together with hands.  Wrap in film and refrigerate several hours or overnight until firm.

Remove dough from fridge.  Beat remaining egg white lightly with fork.  Place nuts in small bowl.  Spray baking sheet with pan release.

Shape dough into small balls, dip each ball in egg white and then coat with nuts.  Place on baking sheet.  Indent each cookie in the middle with your thumb.  Place small dollop of jam or preserves in each indent.

Bake at 300 degrees for 22-24 minutes.

enjoy xo