Pecan Sour Cream Muffins

 

Pecan Sour Cream Muffins (Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed., pg. 282).

It has been exactly two months since my last post and yes, I am still kicking. I haven't been baking much, however, because I am on a no-sugar diet. As you can imagine, that isn't fun
at all. It does melt the pounds for me and best of all, lowers my cholesterol. I've actually
been experimenting with keto desserts and while they are by no means a substitute for
recipes like these, they do quell the sweet cravings.

We've been snowed in, like most of the country, for the past week and I was itching to make a real dessert. I only ate one (for taste purposes, mind you) and I can report that they are delicious. Michael and I both felt that a glaze would be a nice addition. It is not called for in the recipe. This is just a simple glaze made with 1 cup of confectioners sugar, 2 tablespoons of heavy cream and 1/2 teaspoon of vanilla.

In Maida Heatter's Cakes, where this recipe resides, the baking time is written as 450. I knew this has to be a typo and therefore used 350 instead. They took the full 20 minutes to bake but they were not overly brown on the top. I still think 350 is correct.

The recipe also had enough batter for at least 15 large cupcakes. It would have been more than that but I filled the cups higher than stated.

1 1/3 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
Generous pinch of nutmeg
2 oz. (1/2 stick) unsalted butter
2/3 cup granulated sugar
2 eggs
3/4 cup sour cream
5 1/2 oz. (1 1/3 cups) toasted pecans, broken into large pieces plus 12 pecan halves 

Use the middle rack in the oven and preheat to 350. Butter a muffin pan or use cupcake liners (I used the liners).

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

Beat the butter until soft. Beat in the sugar. Add the eggs one at a time, until mixed.

On low speed, add half of the flour mixture, then all of the sour cream, and then the remaining flour mixture. Beat only until incorporated. 

Stir in the chopped pecans (reserving the pecan halves).

 

Spoon into the muffin cups and top each with a pecan.

 

Bake for 15-20 minutes, until the tops spring back when lightly pressed. Remove from the pans and cool completely on a wire rack.

They can be served warm or cold.

As I mentioned earlier, I had enough batter to make 3 additional muffins. I baked them separately in a second pan. The glaze (recipe in the intro) is strictly optional.

 

Fruitcake Icebox Cookies

 

Fruitcake Icebox Cookies (Source: Maida Heatter's Cookies (Andrews & McMeel Publishing, 1997 ed.), pg. 173.

When I first saw this, I thought it might be a dessert that Michael talks about from his childhood that he calls "Icebox Fruitcake". However, this is different as they are baked. Michael's mother dessert had a graham cracker crust and was not not baked.

I had some fruit cake mix left over and I used it in place of the pineapple and cherries. The mix has cherries and most likely pineapple as well.

The cookies have a sandy texture and remind me of shortbread cookies. The fruitcake flavor is very prominent and they are quite good. 

I baked one half of the dough and frozen the remainder to make at a later date.

I accidentally deleted my work photos for this post. I think that is the first time I've ever done that. The recipe is simple, however, and I don't think they add that much.

2 1/2 cups sifted all-purpose flour
1/4 tsp. cream of tartar
8 oz. (2 sticks) unsalted butter
1 cup confectioners sugar
1 egg
1 cup diced candied pineapple
1 cup diced candied cherries
1 2/3 cups pecans, chopped (or pistachio)

Makes 72-80 cookies

Sift together the flour and cream of tartar and set aside.

Cream the butter. Add the sugar and the egg and mix well.

On low speed, slowly add the flour mixture, scraping the sides of the bowl as necessary.

Remove the bowl from the mixer stand and with a wooden spoon or your hands, mix in the fruit and nuts.

Cut two 15" strips of wax paper. Cut the dough in half and place each on the wax paper. Form the dough into a 9-10" oblong shape. Use the sides of the wax paper to shape the dough, about 2" in diameter. Wrap in the paper and chill for several hours or overnight.

When ready to bake, preheat the oven to 375. Line cookie sheets with parchment paper.

Unwrap the dough and slice into 1/4 inch cookies. Place cookies about 1 inch apart.

Bake 12-14 minutes until the edges and bottoms of the cookies are golden brown (the tops will not brown). 

Transfer the cookies to a cooling rack with a metal spatula.

Marmalade Gingerbread

 

Marmalade Gingerbread (Source: Maida Heatter's New Book of Great Desserts (Alfred A. Knopf, 1982. pg. 282. Also in Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed., pg. 296).

It is that time of year for gingerbread and here is a recipe that I'm trying for the first time. This one is unbelievably easy and the finished product is beautiful. It is light in flavor and I was thinking it needed something a boost. I thought about making whipped cream to accompany it and instead, came across a gingerbread cookie recipe by Alex Guarnaschelli with an orange-flavored icing. It was perfect for this and I've put the recipe at the end, totally optional of course.

I forgot to adhere to Maida's advice and cover the cake with foil during the last few minutes of baking. Mine did burn a little around the edges.

I used rum for this and instead of lemon zest, I used orange because I had run out of lemons.

2 cups sifted all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. ginger
1/2 tsp. nutmeg
zest of 2 large lemons
1 TBS. light rum or cognac
4 oz. unsalted butter
1/2 cup honey
1 cup sweet orange marmalade
2 eggs

Preheat the oven to 350. Butter or spray a 9 x 5 x 3 loaf pan and dust with bread crumbs.

Sift together the flour, salt, baking soda, ginger and nutmeg.

 

Mix the lemon zest and rum and let it stand in a small bowl.

 

Cream the butter and mix in the honey and the marmalade.

 

 

On low speed, add half of the flour mixture, scraping the bowl as needed. 

 

Mix in the eggs, one at a time. 

 

Add the remaining flour mixture.

 

Stir in the rum and zest.

 

Transfer to the pan and smooth the top.

Bake for 1 hour or until a tester comes out clean. The loaf may start to brown early, if so, cover loosely with foil. Cool for 10-15 minutes before removing from the pan and allowing to totally cool.

 

Optional Glaze (recipe by Alex Guarnaschelli)

3/4 cup powdered sugar
zest of 1 orange
2-3 TBS. orange juice
1/2 tsp. orange liqueur (optional)
1/4 tsp. light corn syrup

Whisk the ingredients together. If the glaze is too stiff, add more orange juice to attain the desired consistency.