Pumpkin Gingerbread

Pumpkin Gingerbread
Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed.), pg. 297.

What says Fall better than pumpkin? This is a wonderful loaf cake that combines the flavor of pumpkin with ginger and other spices. It is good for breakfast or anytime for that matter. It also makes a nice gift. 

2 cups sifted all-purpose flour
3/4 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
2 tsp. powdered ginger
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. dry powdered mustard
4 oz. (1 stick) unsalted butter
1 1/2 cups granulated sugar
2 eggs
1/3 cup strong prepared black coffee
1 cup mashed pumpkin
7 oz. (2 cups) pecans, cut or broken into large pieces

Preheat oven to 350.

Butter a loaf pan that has the capacity for 7 cups (9x5x3 or similar); dust with fine, dry bread crumbs. Set aside.

Sift together the flour, salt, baking soda, baking powder, ginger, nutmeg, cinnamon, cloves and mustard. Set aside.

 

Cream the butter in a mixing bowl and add the sugar. 

Add the eggs and beat to mix.

On low speed, add about half of the dry ingredients.

Add the coffee.

Add the remaining dry ingredients, beating until mixed.

Add the pumpkin. Mix well (scrape the sides of the bowl as necessary)

Remove the bowl from the mixer stand and stir in the pecans.

Pour the mixture into the prepared loaf pan. Use a spatula and form a trench down the middle which will prevent the middle from rising too high.

Bake for 65-75 minutes until a tester comes out clean.

Cool in the pan for 10-15 minutes and transfer to a cooling rack to cool completely.

Palm Beach Biscotti

Palm Beach Biscotti
Source: Maida Heatter's Brand-New Book of Great Cookies (Random House, 1995 ed.), pg. 31.

This is the third biscotti recipe that I have tried from Maida's book "Maida Heatter's Brand-New Book of Great Cookies". The entire first chapter is devoted to biscotti and there are about 10 recipes altogether. The previous recipes I tried (Barbara's Milk Chocolate Biscotti and Macadamia Shortbread Biscotti) were so popular with friends and family that they have been pestering me to make more.

Biscotti is surprisingly easy to make but it does take some time as you have to freeze it and rebake it a second time. The hardest part for me is during the final baking and removing it from the oven before it overbakes. You have to keep a constant eye on it.

The great thing about biscotti is that is will last forever if stored in an airtight container. I made this batch to take on our beach vacation a few weeks ago. I didn't have time to get final photos so I left a some in the kitchen so I could take the photos after we returned. That batch tastes the same as the previous one. 

If you like biscotti (and it is addictive), try and make your own. It is so much better than that purchased in stores.

1 1/2 cups sifted unbleached flour
Scant 1/2 tsp. salt
1/2 tsp. baking powder
4 oz. (1 stick) unsalted butter
1 tsp. vanilla extract
1 1/2 cups sugar
4 large eggs
10 oz. (3 cups) pecan halves (or large pieces)

Preheat oven to 350 degrees and use the lower 1/3 rack. Butter 2 loaf pans (they need to have a 6 cup capacity) and dust them generously with fine, dry bread crumbs and set aside.

Sift together the flour, salt and baking powder. Set aside.

Beat the butter until soft and add the vanilla extract.

 

Add the sugar...

 

Add the eggs, one at a time, mixing well.

On low speed, add the sifted dry ingredients until mixed.

Remove the bowl from the mixer stand and stir in the pecans.

Divide the batter between the 2 loaf pans - smooth the tops. Form a trench down the middle of each loaf - this will prevent them from forming a high mound.

Bake for about 55 minutes, reversing the pans about halfway through to ensure evening baking.

Wet 2 paper towels, fold them in half and place on top of each loaf. This will prevent a crust from forming on top of the loaves that would crumble when cut.

Now cover with aluminum foil. Let the cakes cool.

After cooling, remove the aluminum foil and the paper towels. Carefully removed from the pans. The loaves will be very shallow. Wrap the loaves in plastic wrap and freeze for several hours or longer.

After removing the loaves from the freezer, allow them to sit for about 5 minutes to slightly thaw. Use a long, serrated bread knife (or similar) to slice the cake into thin slices. Preheat your oven to 325 while doing this.

The sliced pieces must now be baked again. Place them on an unlined cookie sheet. Return them to the 325 degree oven and bake for an additional 15 minutes (it may take longer depending on the thickness). Watch them carefully - as soon as they start to change color (to a darker brown), remove them from the oven. You may have to remove them one at a time as they will not all bake at the same time. Place them on paper towels to cool. After cooling, they can be stored in an airtight container.

Old-Fashioned Fudge Cake

Old-Fashioned Fudge Cake
Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 62.

This recipe is simple to do. Even the icing, which involves beating it in a bowl in a bowl of ice water, is foolproof. And I must add, the icing is delicious! The cake itself is also very good, dense and rich. This is not an overly moist cake. Be sure not to overbake!

3 oz. (3 squares) unsweetened chocolate
1 3/4 cup sifted cake flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 lb. (1 stick) butter
1 1/2 cups granulated sugar
2 large eggs
2 TBS. plus 1 1/2 tsp. white vinegar
1 cup milk 

Preheat oven to 350. Butter (or spray) two 9-inch cake pans and line the bottoms with baking liners or wax paper. Dust with flour. Set aside.

Melt the chocolate in the top of a double boiler. Set aside to cool slightly.

Sift together the flour, baking powder, baking soda and salt. Set aside.

 

In a mixing bowl, cream the butter. Add the sugar and mix well.

Add the eggs, one at a time, beating until fully incorporated.

Mix in the vinegar. The mixture will look curdled.

Add the melted chocolate, beating until smooth.

On low speed, add the flour mixture...

alternating with the milk. Mix well, scraping the bowl as necessary.

Pour the mixture into the two pans - smooth the tops.

Bake for 20-30 minutes, until the layers begin to pull away from the sides of the pan and the tops spring back when lightly touched. Allow to sit in pans for about 5 minutes before removing. Cool completely.

Whipped Chocolate Icing

6 oz. (6 squares) unsweetened chocolate
1/4 lb. (1 stick) butter
2 1/4 cups confectioners sugar
2 large eggs
3 TBS. hot water
1/2 tsp. vanilla extract

Melt the chocolate and butter in the top of a double boiler.

Place all the remaining ingredients in the small bowl of an electric mixer. Beat just to mix. Remove the bowl from the mixer and set it in a larger bowl filled with ice and water.

Add the melted chocolate and butter and beat until the mixture thickens slightly (an electric mixer is probably your easier route).

Use a rubber spatula and stir the icing until it thickens to the consistency of thick mayonnaise.

Old Fashioned Jumbo Lemon Wafers

Old Fashioned Jumbo Lemon Wafers
Source: Maida Heatter's Cookies (Andrews & McMeel Publishing, 1997 ed.), pg. 79.

These lemon cookies are simple to make. The recipe calls for mace which is part of the outer shell of nutmeg. Michael says he doesn't like this flavor although I thought it was fine. Nutmeg can be substituted for mace or I suppose you can leave it out altogether if you are like him and don't like the taste.

I am always hesitant to use lemon extract because it is so powerful. I made a cake one time and lemon extract ruined it. This calls for 1/2 tsp. I confess I used slightly less than that amount. The cookies were wonderfully lemony but I would not have minded had they been a bit stronger. Therefore, I think the 1/2 tsp. should be fine. 

These are fragile cookies and they don't travel well.

(Makes about 14 large cookies)

1 1/4 cups sifted all-purpose flour
1/4 tsp. salt
1/2 tsp. baking powder
1/2 tsp. mace (or you can substitute nutmeg)
6 oz. (1 1/2 sticks) unsalted butter (softened)
1/2 tsp. lemon extract
3/4 cup granulated sugar
1 egg plus 1 egg yolk
Finely grated rind of 2 or 3 lemons
Crystal sugar or additional sugar (to sprinkle on tops)

Preheat oven to 350. Line cookie sheets with parchment, foil or silicone sheets.

Sift together flour, salt, baking powder, mace and set aside.

Cream the butter in a mixing bowl and add the lemon extract.

 

Add the sugar and beat for 2-3 minutes.

 

Add the egg and the egg yolk and beat for additional 2-3 minutes.

 

On low speed, add the sifted dry ingredients.

Remove the bowl from the mixer stand and add the lemon zest.

The dough will be very thin. Use a tablespoon scoop to place 5 or 6 spots of dough on the cookie sheet (the cookies will need room to spread during baking). Use a wet spoon to press down on the dough to spread it out a little - they should be about 3/4 inch thick. Sprinkle the tops with sugar.

Bake for about 10 minutes. When the cookies are done, they will be slightly brown around the edges and be semi-firm to the touch. Do not underbake.

Store the cookies airtight.

St. Louis Chocolate Layer Cake

St. Louis Chocolate Layer Cake
Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 52.

This is a light devil's food cake with the most delicious old-fashioned marshmallow icing. I took part of this cake to work where it got many rave compliments. This cake cannot be froze after it has been iced. A great cake for a special occasion! 

If you are using a stand mixer and have two bowls, that will save you time since you will need to beat the egg whites in a clean bowl. I always put the bowl I will use for beating egg whites in the freezer along with the whisk attachment while I'm preparing the first part of the cake. Then I retrieve the bowl from the freezer when I get to the egg whites preparation. The cold bowl and whisk make them whip easier. 

The icing may sound scary to make but it is actually not too difficult if you follow the instructions exactly. In the book, the recipe for the icing is almost an entire page and looks quite intimidating. I have condensed it quite a bit but still included all the crucial steps. It is advisable to have everything ready and at your fingertips. You will need a candy thermometer.

Cake

1 3/4 cups sifted all-purpose flour
2 tsp. baking powder
1/8 tsp. salt
2 oz. (2 squares) unsweetened chocolate
1/3 cup water
6 oz. (1 1/2 sticks) butter
1 1/2 cups granulated sugar
3 large eggs, separated
3/4 cup milk

Preheat oven to 375. Butter 2 9-inch round layer cake pans and dust with flour. Set aside.

Sift together the flour, baking powder and salt. 

Place the chocolate squares and water in a small saucepan over low heat until the mixture has melted. Set aside to cool slightly.

 

In a mixing bowl, cream the butter. Add the sugar and mix well.

 

Add the egg yolks and beat until well mixed. Scrape the bowl as necessary.

Add the chocolate and mix well.

On low speed, add the sifted dry ingredients...

alternating with the milk in two additions. Mix well and set aside.

In a clean mixing bowl, beat the egg whites until they hold a firm shape but are not dry.

Fold the egg whites into the chocolate mixture.

Divide the batter between the two prepared pans. Smooth the tops. Bake for 15-25 minutes, depending on your oven temperature. The cakes are done when they barely spring back after being lightly pressed with your fingertip. Do not overbake.

Let the layers cool for about 15 minutes before transferring to a wire rack to cool completely.

Marshmallow Icing

1 1/2 cups granulated sugar
2/3 tsp. cream of tartar
2/3 cup water
1/8 tsp. salt
2/3 cup egg whites (from 4-5 eggs)
1 1/4 tsp. vanilla extract

Place the sugar, cream of tartar and water in a saucepan capable of holding 6 cups (so that the candy thermometer will reach the mixture). Stir with a wooden spoon until the sugar is dissolved and the mixture starts to boil. Cover and let boil for 3 minutes.

Uncover and insert the candy thermometer. Adjust the heat to high and let the mixture boil without stirring until it reaches 242 degrees.

Shortly before it reaches the required temperature, add the salt to the egg whites and beat them until they are stiff.

When the syrup is ready, increase the speed of the mixer to high and add the syrup to the egg whites in a steady stream.

Continue beating the egg whites about 4-5 minutes until the icing is thick and stiff. Mix in the vanilla.

It is okay to start using the icing while it is still warm (the cake, of course, should be fully cooled). To avoid a mess, place pieces of parchment paper underneath the cake layer and pull them out after the entire cake has been iced. Spread 1/3 to 1/2 inch thick between the layers.

Top with the remaining layer and finish icing the sides and top. You can form the icing into swirls and high peaks, it will stay in place nicely. You can also use a pastry bag.

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