German Bread and Birthday Cake

Baking  German Bread

I didn't mean for my blog to turn into a cooking and baking blog, but I spend so much of my time as a mom cooking for my family that it has just seemed natural to keep track of my favorite recipes and new experiments.  Today is my husband's birthday and I really wanted to take him out for dinner with the family to get some Sonoran Hot Dogs- a specialty of the Tucson, AZ where we live.  However, after checking the bank account last night and realizing that we had exactly $2.78 left in our checking account, we realized we couldn't afford to go out.  So instead, we are going to grill up some German Bratwurst that S bought at Wegman's while on a business trip in PA.   I've pulled out my German Baking Today book to make some rolls for the Brats.  Here is  how I made them (I doubled the book's recipe and made some "American" adjustments) :

First I took 1 cup of butter and put it into a saucepan and started it on low.  When it started to melt, I added 14 oz of fat-free milk (you can probably use any kind) and continued to keep the stove on low until the butter completely melted, stirring occasionally. 

Then I poured the butter mixture into my Bosch mixer. 

M helps me do the baking.

While it was cooling a bit, I mixed 5 cups flour (mine was about 1/4 whole wheat, 3/4 white), 4 1/2 TBS of fast action yeast (2 pkg.), 4 TBS sugar, 2 tsp salt, 2 whole eggs and the whites of 2 eggs, reserving the yolks in a small bowl for later.  Then I mixed 1/2 tsp vanilla extract with 2 TBS of sugar until the sugar was well coated. Add the vanilla sugar to the flour mixture.  Slowly add the flour mixture with the butter mixture in the Bosch, then stir until combined and a dough forms.   



Kneading the dough

Sprinkle dough lightly with flour and take it out of the bowl.  Knead it again briefly on  floured work surface. Then I divided the dough and shaped it into rolls. Since we are going to be using this for Bratwurst, I shaped half of the rolls in a long shape to fit the sausages.  At this point, you should mix the egg yolk with 4 tsp milk and brush it over the rolls.  I forgot this step and did it after it has risen, but it still worked out ok.  Let the dough rise until doubled in a warm place in your kitchen.  Preheat oven to 400 degrees F and bake the rolls for 15-20 minutes.  Remove from the oven and cool on a rack.  Don't they look delicious!

The finished product.

Raspberry-Laced Vanilla Cake

For my husband's birthday, I decided to make this cake whose recipe came from Gold Medal Flour.

 

First, I greased and floured 3- 9" cake pans. 

Then, in a small bowl, I mixed:

 2 2/3 cup all-purpose flour

3 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

I mixed the following in my stand mixer:

1 1/2 cups butter, softened

1 1/4 cups granulated sugar

2/3 cup milk

1 1/2 tsp vanilla extract

4 eggs

At this point, I turned on my oven to preheat it to 350 degrees F.

Then, I slowly mixed the flour mixture into the wet ingredients. When it was well combined, I divided the batter into the 3 cake pans and smoothed them out. 

I baked them for 30 minutes, then cooled them on racks for 10 minutes before turning them out and letting them completely cool (this will take at least an hour)

Once the cakes are cool, make the frosting by

Mixing 1 cup softened butter with 3 cups powdered sugar, 1/2 tsp vanilla and 1/2 cup of corn syrup.  You may also use raspberry syrup for pancakes instead of the corn syrup, but I didn't want a pink cake for my husband. 

Then, cut each cake in half horizontally.  Place 1 layer, cut side up, on the serving plate and spread about 1/3 cup seedless raspberry jam over the top.  Then place the next cake layer, cut side down, on the jam and spread with the frosting.  Continue to layer your cake, alternating jam with frosting between each layer.  On the top layer, spread with frosting and frost the entire cake.  Pipe frosting on top of the cake in a lace design if desired. Garnish with raspberries or chocolate leaves. 

This cake looks stunning and tasted wonderful.

Celebrating Dad's Birthday!





Pies, Pies, Pies

Pies! Pies! Pies!

Thanksgiving 2012

This year our family hosted another pie party at our home in Catalina.  I made 2 pies for the party- a Pumpkin Cream pie and a Raspberry Cream pie.  D. was home from college to spend Thanksgiving with us and she made an apple pie. For Thanksgiving day, my sister, G.S., and her family joined us. We made a few more pies to eat for dessert.  I made a traditional pumpkin pie and a cherry pie as well as another apple pie using D's crust recipe.  At the last minute, G.S. taught me how to make a cream pie from scratch and we made a peanut butter chocolate cream pie. In order to remember all these great recipes in case I ever want to use them again, I've decided to copy them all down here. I'll try to write down the references where I found the original recipe, but all have been tweaked a bit to fit our family's tastes. So enjoy your pie!

Pumpkin Cream Pie

from: tastykitchen.com

crust:

1 1/2 package Graham Crackers (about 15 cookie sheets)

1/2 cup powdered sugar

1/2 cup butter, melted

filling:

1 3oz. box cook and serve vanilla pudding

1 cup half-and-half

1/2 cup heavy cream

1/8 tsp cinnamon

1/8 tsp nutmeg

1/8 tsp cloves

1/2  cup (overflowing ) pumpkin puree

1/2 cup heavy cream (additional)

2 Tbs brown sugar

Whipped cream (or Cool Whip)

extra graham cracker crumbs for garnish

Preheat oven to 300 degrees F.  Grind graham crackers in a blender. Add powdered sugar and melted butter and process until totally combined.  Press into the bottom and sides of a pie pan until nice and firm.  Bake for 8-10 minutes or until "set".  Remove from oven and cool completely.

In a medium saucepan, mix dry pudding mix with half-and-half and cream. Add spices.  Bring to a boil over medium heat, stirring constantly, until mixture is bubbly and thick.  Remove from heat.  Add pumpkin and stir to combine.  Place lid on the pot and set aside to cool for 20 minutes, then place in the refrigerator to completely cool.

Mix 1/2 cup heavy cream and brown sugar.  Beat until very light and fluffy.  Fold in cooled pumpkin mixture until combined.  Pour into cooled crust.  Cover and refrigerate a few hours or overnight. Spread whipped cream over top and sprinkle on graham cracker crumbs to garnish.

Raspberry Cream Pie

From: tastykitchen.com

25 whole Oreo Chocolate Sandwich Cookies

4 Tbs butter, melted

1 (generous) cup raspberries (fresh or frozen)

3 Tbs sugar

2 containers (6 oz) raspberry yogurt

1 pkg. (3.4 oz) instant vanilla pudding mix

1 cup heavy whipping cream

extra raspberries for garnish

To make the crust, preheat oven to 350 degrees F. Crumble cookies in a blender.  Stir in melted butter until all combined.  Pour into a regular pie pan and press crumbs into a firm crust on the bottom and sides.  Bake for 3-4 minutes to set. Cool completely.  

Place raspberries on a plate or in an empty pan.  Smash with a fork, then sprinkle on 3 Tbs sugar. Stir together and allow to sit for 15 minutes.  

In the bowl of an electric mixer, combine raspberry yogurt with pudding mix.  Beat on low until combined.  Pour in heavy cream and whip on low for 30 seconds.  Stop the mixer and scrape down the bowl with a rubber spatula.  Turn mixer on med-high speed and beat for 2 minutes, or until mixture is thickened.  Fold in raspberries until just combined.  Pour into cooled crust and spread evenly. Freeze for 2 hours or until very firm. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream and extra raspberries. Keep in the freezer, allowing time to thaw before serving.   

Apple Pie

Easy Pie Crust:

1 1/2 cups flour

1/2 cup cooking oil

3/4 tsp salt

2 Tbs sugar

2 T cold milk

Dump flour in an ungreased pie plate. Add the oil, salt, and sugar; stir well. Pour in the milk, and mix with a fork into a stiff dough.  Press into the shape of the pie plate.  For fruit pies bake at 350 degrees F for 3-5 minutes before adding the filling. For cream pies bake for 10-12 minutes or until lightly browned, and let cool before adding the filling.

Filling:

2 cans of apple pie filling                 cinnamon

Dump apple pie filling into crust. Sprinkle cinnamon on the top.

Topping:

Crumble together 1/4 cup brown sugar, 2 T flour, 1/4 cup oatmeal and 1/4 cup chopped nuts (optional).

Cut 1/4 cup cold butter into the sugar mixture.  Sprinkle on top of the apples.  Bake pie at 450 degrees F for 15 minutes, then reduce temperature to 325 degreed F and bake for 30-40 minutes more.

Cherry Pie

Never-Fail Pie Crust:

1 1/2 cups flour

1/4 tsp salt

3/4 cup shortening or butter

2 1/2 Tbs cold water

1 1/2 tsp vinegar

1 egg, slightly beaten

In a mixing bowl, blend flour, salt, and shortening.  Use a pastry blender to cut shortening into flour.  combine water, vinegar, and egg; blend into the flour mixture.  Shape into 2 balls and refrigerate for 30 minutes or freeze to use later.  Flatten 1 ball of dough and roll into a circle on waxed paper. Place in the pie plate by lifting the dough with the waxed paper and turning it upside down into the plate, then peel off waxed paper.  Fit the dough to the plate, shaping the edges as desired. Prick bottom with fork tines. For fruit pies bake at 475 degrees F for 3-4 minutes. For cream pies, bake for 8 minutes or until lightly browned.  Let cool.

Filling:

2 cans cherry pie filling

cinnamon

Dump cherry pie filling into crust. Sprinkle with cinnamon.

Topping:

1/4 cup brown sugar

2 Tbs flour

1/4 cup cold butter

Crumble topping ingredients together to resemble small crumbs.  Sprinkle on top of cherries.  Then bake in 475 degrees F oven for 15 minutes.  Then reduce heat to 325 degrees F and bake for 30-40 minutes longer. Top with ice cream or whipped cream before serving.

Pumpkin Pie

crust: Use either easy pie crust or Never-fail pie recipe above. 

filling:

From: King Arthur Flour

Chad Taste-Tested the Pumpkin Pie for us :)

• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 tablespoon Unbleached All-Purpose Flour
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/8 teaspoon ground cloves
• 1/8 teaspoon freshly ground black pepper (optional)
• 3 large eggs, beaten
• 2 cups (or one 15-ounce can) pumpkin
• 1 cups light cream or evaporated milk

1. In a large mixing bowl, whisk together the sugars, flour, salt, and spices.

2. In a large measuring cup, beat together the eggs, pumpkin, and cream or evaporated milk. Whisk into the dry ingredients. For best flavor, cover and refrigerate the filling overnight before baking.

3. Lightly grease a 9" pie pan that's at least 1 1/2" deep. Roll the pie dough out to a 13" circle, and transfer to the pan. Crimp the edges above the rim; this will give you a little extra headroom to hold the filling when it expands in the oven. Refrigerate the crust while the oven preheats to 400°F.

4. When the oven is hot, place the pie pan on a baking sheet to catch any drips. Pour the filling into the unbaked pie shell.

5. Bake for 45 to 50 minutes, until the filling is set 2" in from the edge. The center should still be wobbly. Remove the pie from the oven and cool on a rack; the center will finish cooking through as the pie sits.

Peanut Butter Chocolate Cream Pie

Crust: use directions for graham cracker crust above, or use a purchased graham cracker crust.

Filling:

3/4 cup sugar

1/4 cup + 2 Tbs corn starch

1 tsp salt

4 cups of milk

Cook in a large saucepan on med heat stirring constantly. Bring to a boil, then boil for 1 minute longer.  Will be thickened.  Meanwhile, put 4 egg yolks in a mixing bowl and stir with a fork.  Pour 1/2 of the milk mixture into the yolks and stir to blend, then pour it back into the saucepan and blend into the remaining milk mixture. 

Divide the cream into 2 parts.  In one part add 3/4 cup peanut butter and mix well.  In the other part add unsweetened cocoa powder (about 1/4 cup) and mix well. 

Pour the chocolate cream into the crust.  Then pour the peanut butter cream on top of the chocolate.  Refrigerate for several hours before serving.  Serve with whipped cream.

Almond Butter Bars

This recipe is a family tradition.  My mother-in-law gave us the recipe and we have made it every Christmas! It wouldn't feel like Christmas without these.  I've adapted the recipe a little and have figured out the easiest way to make them.  So here it is if you ever want to try them:
Cookie Mix 
1 1/2 cups butter, softened
1 Tbs salt
2 tsp. baking powder
6 cups flour
Mix all ingredients in a large bowl (I use my Bosch mixer) until it is fine crumbs.  Store in a covered dish or ziplock bag in the refrigerator up to 4 weeks.  Makes 8 cups. (2 batches of almond butter bars- I make one for Christmas and another on New Year's Eve)

Almond Butter Bars
1 1/2 cups sugar
4 tsp. almond flavoring
2/3 cup butter + 2 TBS  butter, softened
12 oz (1 1/2 pkg.) cream cheese, softened
4 cups cookie mix
2/3 cup sugar
2 eggs (separated)
1/2 cup sliced almonds

Heat oven to 375 degrees F.  Line a large cookie sheet with aluminum foil.  In a small bowl, combine sugar, almond flavoring and food coloring (red or green) for the filling.  Set aside.
In a large bowl (I use my Bosch mixer) combine 2/3 cup butter, cream cheese and egg yolks.  Blend until smooth.  Stir in cookie mix and 2/3 cup sugar.  Knead on a floured surface about 25 times until pliable like pie dough.  Divide in half.  Using packing tape, tape a sheet of parchment paper slightly larger than your cookie sheet onto the counter, then roll out 1/2 of the dough about 1/2" thick into a rectangle the size of the cookie sheet.  Pick of parchment paper and flip dough onto the foil on the cookie sheet.  Spread butter over the top of the dough, then spread the colored sugar mix on top, leaving 1/4" edge.  Place remaining dough on the parchment paper and roll out to the same size.  Spread with butter, then flip onto the top of the sugar, making a sandwich.  Pinch edges of dough to seal.  Brush the top with egg whites (I like to beat them first) and sprinkle with sliced almonds, pushing them into the dough slightly.  Bake for 20-25 minutes until the edges are golden brown.  cool completely, then transfer cookie to a cutting board by lifting the foil off the pan. cut into 3" long strips (I use a pizza cutter) and enjoy.

Gingerbread Men

 A has been begging me to make Gingerbread Men with him, so last Friday we went to work.  He had a blast cutting them out and putting on the eyes and buttons.  He really liked his one-legged boy!  After getting them all ready, he tasted one and didn't like it.  After all that work!  He sure is a cutie though.  He loves using face paint and asks me every afternoon to paint his face- hence the Tiger make up in the picture. 

Gingerbread Men Recipe:

4 1/2 cups flour
1 tsp baking soda
1 TBS ground cinnamon
1 tsp ground ginger
1/2 cup butter at room temperature
3/4 cup brown sugar
2 eggs
3/4 cup molasses

Cookie Frosting:
2 cups confectioners' sugar
1/4 cup unsalted butter, softened
1 to2 TBS milk        food coloring (optional)

In a mixing bowl, stir together the flour, baking soda, cinnamon, and ginger.  In a separate bowl, cream the butter and brown sugar with an electric mixer.  Beat in the eggs one at a time, then beat in the molasses.  Gradually add the dry ingredients, blending until the flour is thoroughly mixed in.  Divide the dough in half, flatten each half into a round, wrap in plastic and chill for at least 2 hours.  Heat the oven to 350 degrees F and lightly grease a baking sheet (or line with parchment paper). On a floured surface, roll our one half of the dough to 1/4 inch thickness.  Cut out gingerbread people with a cookie cutter.  Use a spatula to transfer them to the baking sheet. 
Bake for 10 minutes.  Cool.  Make frosting by mixing all the ingredients together and adding more milk if needed to thin.  Place frosting in a sealable plastic bag and cut the tip off the corner. Then decorate by piping the frosting around the cookie and adding M&M candies for the mouth and buttons.

Kiss My Cookies

Tonight I made a double batch of Peanut Butter Blossoms.  I used Hugs as well as Kisses for a festive look.

Hershey Kisses (or Hugs)
1/2 cup shortening (I used half butter, half shortening)
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup brown sugar
1 egg
2 TBS milk
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
granulated sugar

Heat oven to 350 degrees F.  Unwrap Kisses.  Beat shortening and peanut butter in a large bowl until well blended.  Add sugars and beat until fluffy.  Add egg, milk, vanilla; beat well.  Stir together flour, baking soda, and salt; gradually beat into butter mixture. 
Shape dough into 1 inch balls (TBS size).  Roll in granulated sugar, place on ungreased cookie sheet. 
Bake 8-10 minutes or until lightly browned.  Immediately press a chocolate into the center of each cookie; cookie will crack around the edges.  Remove from cookie sheet to wire rack.  Then cool in the refrigerator for 20 minutes.  Makes about 4 dozen cookies.

So far, I've been choosing cookies that freeze well and I am storing them in the freezer until we are ready to put together our Christmas plates for sharing.

Glazed Pumpkin Cookies

Today I made a double batch of Glazed Pumpkin Cookies.  I chose to make the glaze white, but you can color it with food coloring, or use a bit of Jello powder to make a sprinkled effect in the glaze.   Here is the recipe:

2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 tsp vanilla extract

2 cups confectioner's sugar
3 TBS milk
1 TBS melted butter
1 tsp vanilla extract

Preheat oven to 350 degrees F. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and sugar. Add pumpkin, egg and 1 tsp vanilla to butter mixture and beat until creamy.  Mix in dry ingredients.  Drop on cookie sheet by tablespoonfuls, flatten slightly. 
Bake for 12-15 minutes in the preheated oven.  Cool cookies, then dip into the glaze to coat the tops. 
To make the glaze: combine confectioner's sugar, milk, 1 TBS butter, and 1 tsp vanilla.  Add milk as needed to achieve drizzling consistency.  Makes about 36 cookies.

Cookies!

My first cookies this year are Cream Cheese Snickerdoodles.
Our family doubles this recipe so we have lots of cookies for sharing:

2 1/4 cups flour
1/2 tsp baking powder (aluminum-free)
1/2 tsp salt
1/4 tsp nutmeg
1/2 cup vegetable shortening
2 TBS soft butter
1 cup of sugar
1 large egg
1/3 cup cream cheese (or sour cream)
1 tsp vanilla extract
1 tsp grated lemon zest
colored sugar or edible glitter

Sift the flour, baking powder, baking soda, salt and nutmeg into a large mixing bowl.  In a separate bowl, using an electric mixer, cream the shortening and butter.  Gradually mix in the sugar.  Beat in the egg until blended, then the cream cheese, vanilla extract, and lemon zest. 
With a wooden spoon, stir the dry ingredients into the creamed mixture half at a time, until evenly mixed.  Cover the dough with plastic wrap and refrigerate for 30-60 minutes. 
Shortly before baking, heat oven to 350 degrees F. Lightly grease one or two large cookie sheets (or cover with parchment paper).  Put the decorative sugar into small bowls. 
With lightly floured hands, shape the dough into 1 1/2 inch thick balls.  Roll the balls in the colored sugar and place them on the baking sheets spaced about 3 inches apart.  Bake the cookies on the center oven rack for 15 minutes.  Do not over bake or they will be as hard as rocks.  Let cool.

I hope to make 5 or 6 more types of cookies over the next 2 weeks.  I'll post all the recipes on my blog with a picture of how they turn out.

Birthday Cakes!

Mitchell's 1st Birthday

Elijah's 6th Birthday

Greg's 10th Birthday

Jacob's 15th Birthday

Diane's 17th Birthday

Stuart's Birthday

Chad's 13th Birthday

Adin's 4th Birthday

With 7 kids, there are a lot of  birthdays at my house.  To make birthday's extra special, I try to make a really fun and unique cake for each of my children.  These are the cakes that I made for them on their most recent birthday.  Diane requested the Barbie cake even though she is 17, I guess she was feeling nostalgic.  Elijah found the space shuttle cake in one of my books and begged for it.  The rest of this years cakes were surprises for the kids.  I had made the dragon cake for one of Gregory's past birthday's, but all the rest were new for me.  I really enjoyed making Stuart's Fire truck cake, sort of a joke about putting out the fire from that many candles!  I'll have to make it again when he turns 50!  Elijah's next birthday is coming around in 2 weeks and he is already requesting an army tank cake.  I usually take requests, and I have made this one before, so it shouldn't be too hard to do again. And what about my birthday?  I refuse to make my own birthday cake, so Stuart usually buys me one.  He got me an ice cream cake this year.  Maybe someday, he dabble in the baking department and get inspired, but I doubt it.  Until then, I hope all our birthdays (and yours too) are happy and sweet.