Home Party Dessert Recipe
12/17/2009
Eggnog Rum Bundt Cake
Shortening and all-purpose flour,
or nonstick cooking spray for
preparing cake pan
Batter:
3 cups unsifted all-purpose four
1 t baking powder
18 t baking soda
3/4 t salt
1/2 t ground nutmeg
1/2 lb (2 sticks) unsalted butter,softened
2 1/4 cups superfine sugar
4 large eggs
2 t pure vanilla extract
3/4 cup plus 1 T prepared eggnog
3 T dark rum
Glaze:
3 T unsalted butter, cut into chunks
1/2 cup granulated sugar
1/3 cup dark rum
1/2 t pure vanilla extract
>how to make<
*Preheat oven to 350 degrees.
*Grease the inside of a 10" Bundt pan with shortening and dust with flour, or spray lightly with cooking spray. Set aside.
*Sift together the flour, baking powder, soda, salt and nutmeg onto a sheet of wax paper. Set aside.
*Cream butter in the large bowl of an electric mixer on moderate speed for 3 to 4 minutes.
*Add superfine sugar in three additions, beating 1 minute after each portion is added.
*Add eggs, one at a time, beating 45 seconds after each is added.
*Blend in vanilla extract.
*On low speed, alternately add sifted mixture in three additions with the eggnog in two additions, beginning and ending with sifted mixture.
*Scrape down the sides of the bowl often.
*Add rum and beat 30 seconds.
*Spoon into prepared pan and lightly smooth top with a spatula.
Bake on center oven rack 55 minutes, or until a wooden pick inserted in te center comes out clean.
*Let cake set in pan on a cooling rack 10 minutes before unmolding onto a rack.
*While cake is cooling in the pan, place butter, granulated sugar and rum in a nonreactive saucepan.
*Set over low heat and stir until the sugar dissolves.
*Bring to a boil, reduce heat and simmer 2 minutes. *Remove from heat and stir in vanilla.
*Place rack with warm cake on a sheet of wax paper.
*Spoon glaze over cake in layers, using all of the glaze.
*Cool completely before wrapping.
-makes 16 slices-
Note: This recipe was adapted from "Baking by Flavor" by Liza Yockelson.
Shortening and all-purpose flour,
or nonstick cooking spray for
preparing cake pan
Batter:
3 cups unsifted all-purpose four
1 t baking powder
18 t baking soda
3/4 t salt
1/2 t ground nutmeg
1/2 lb (2 sticks) unsalted butter,softened
2 1/4 cups superfine sugar
4 large eggs
2 t pure vanilla extract
3/4 cup plus 1 T prepared eggnog
3 T dark rum
Glaze:
3 T unsalted butter, cut into chunks
1/2 cup granulated sugar
1/3 cup dark rum
1/2 t pure vanilla extract
>how to make<
*Preheat oven to 350 degrees.
*Grease the inside of a 10" Bundt pan with shortening and dust with flour, or spray lightly with cooking spray. Set aside.
*Sift together the flour, baking powder, soda, salt and nutmeg onto a sheet of wax paper. Set aside.
*Cream butter in the large bowl of an electric mixer on moderate speed for 3 to 4 minutes.
*Add superfine sugar in three additions, beating 1 minute after each portion is added.
*Add eggs, one at a time, beating 45 seconds after each is added.
*Blend in vanilla extract.
*On low speed, alternately add sifted mixture in three additions with the eggnog in two additions, beginning and ending with sifted mixture.
*Scrape down the sides of the bowl often.
*Add rum and beat 30 seconds.
*Spoon into prepared pan and lightly smooth top with a spatula.
Bake on center oven rack 55 minutes, or until a wooden pick inserted in te center comes out clean.
*Let cake set in pan on a cooling rack 10 minutes before unmolding onto a rack.
*While cake is cooling in the pan, place butter, granulated sugar and rum in a nonreactive saucepan.
*Set over low heat and stir until the sugar dissolves.
*Bring to a boil, reduce heat and simmer 2 minutes. *Remove from heat and stir in vanilla.
*Place rack with warm cake on a sheet of wax paper.
*Spoon glaze over cake in layers, using all of the glaze.
*Cool completely before wrapping.
-makes 16 slices-
Note: This recipe was adapted from "Baking by Flavor" by Liza Yockelson.
Labels: bundt cake recipe, eggnog cake recipe, eggnog rum cake, holiday cake recipe, rum butter glaze
12/03/2009
The Best Sweet Potate Pie
Pie Dough:
1 1/4 cup all-purpose flour
1/2 t salt
1 T granulated sugar
4 T unsalted butter, chilled.
cut into 1/4" pieces
3 T shortening, chilled
4~5 T ice water
Filling:
2 lbs sweet potatoes
2 T unsalted butter, softened
3 large eggs
2 egg yolks
1 cup granulated sugar
1/2 t ground nutmeg
1/4 t salt
2~3 T bourbon
1 T molasses (optional)
1 t vanilla extract
2/3 cup whole milk
1/4 cup packed dark brown sugar
>how to make<
*In food processor bowl fitted with steel blade, pulse flour, salt, and sugar to combine.
*Scatter butter pieces over flour mixture; cut butter into flour with five 1-second pulses.
*Add shortening and continue cutting in until flour is pale yellow and resembles coarse cornmeal, with butter bits no larger than small peas, about four more 1-second pulses.
*Turn mixture into medium bowl.
*Sprinkle 4 T ice water over mixture.
*With rubber spatula, use folding motion to evenly distribute water into flour mixture until small portion of dough holds together when squeezed in palm of and; add up to 1 T more ice water if necessary.
*Turn dough onto clean, dry work surface; gather and gently press together into cohesive ball, then flatten into rough 4" disk.
*Wrap in plastic and refrigerate at least 30 minutes, or up to 2 days, before rolling.
*Remove dough from refrigerator.
*Roll dough on lightly floured work surface or between two large sheets of plastic wrap to 12" disk about 1/8" thick.
*Fold dough in quarters, then place dough point in center of 9" pie plate; unfold dough.
*Working around circumference of pan, ease dough carefully into pan corners by gently lifting dough edges with one hand while pressing around pan bottom with other hand.
*Trim edge to 1/2" beyond pan lip.
*Tuck rim of dough underneath itself so that folded edges are about 1/4" beyond pan lip; flute dough.
*Refrigerate pie shell for 40 minutes, then freeze for 20 minutes.
*Meanwhile, adjust oven rack to middle position and heat oven to 375 degrees.
*Press doubled 18" square of heavy-duty foil inside shell and fold back edges of foil to shield fluted edge; evenly distribute about 2 cups metal or ceramic pie weights over foil.
*Bake, leaving foil and wights in place until dough dries and lightens in color, 17 to 20 minutes.
*Carefully remove foil and weights by gathering sides of foil and pulling up and out.
*Bake until light golden brown, about 9 minutes longer.
*Remove from oven; reduce oven temperature to 350 degrees.
*Prick sweet potatoes several times with fork and place on double layer of paper towels in microwave.
*Cook at full power for 5 minutes; turn each potato over and continue to cook at full power until tender, but not mushy, about 5 minutes longer.
*Cool 10 minutes.
*Halve each potato crosswise; insert small spoon between skin and flesh, and scoop flesh into medium bowl; discard skin.
*Repeat with remaining sweet potatoes; you should have about 2 cups.
*While potatoes are still hot, add butter and mash with fork or wooden spoon; small lumps of potato should remain.
*Whisk together eggs, yolks, sugar, nut,meg, and salt in medium bowl; stir in bourbon, molasses(if using), and vanilla, then whisk in milk.
*Gradually add egg mixture to sweet potatoes, whisking gently to combine.
*Heat partially baked pie shell in oven until warm, about 5 minutes.
*Sprinkle bottom of pie shell evenly with brown sugar.
*Pour sweet potato mixture into pie shell over brown sugar layer.
*Bake until filling is set around edges but center jiggles slightly when shaken, about 45 minutes.
*Transfer pie to wire rack; cool to room temperature, about 2 hours, and serve.
Note: This recipe was taken from "Cooks Illustrated".
Pie Dough:
1 1/4 cup all-purpose flour
1/2 t salt
1 T granulated sugar
4 T unsalted butter, chilled.
cut into 1/4" pieces
3 T shortening, chilled
4~5 T ice water
Filling:
2 lbs sweet potatoes
2 T unsalted butter, softened
3 large eggs
2 egg yolks
1 cup granulated sugar
1/2 t ground nutmeg
1/4 t salt
2~3 T bourbon
1 T molasses (optional)
1 t vanilla extract
2/3 cup whole milk
1/4 cup packed dark brown sugar
>how to make<
*In food processor bowl fitted with steel blade, pulse flour, salt, and sugar to combine.
*Scatter butter pieces over flour mixture; cut butter into flour with five 1-second pulses.
*Add shortening and continue cutting in until flour is pale yellow and resembles coarse cornmeal, with butter bits no larger than small peas, about four more 1-second pulses.
*Turn mixture into medium bowl.
*Sprinkle 4 T ice water over mixture.
*With rubber spatula, use folding motion to evenly distribute water into flour mixture until small portion of dough holds together when squeezed in palm of and; add up to 1 T more ice water if necessary.
*Turn dough onto clean, dry work surface; gather and gently press together into cohesive ball, then flatten into rough 4" disk.
*Wrap in plastic and refrigerate at least 30 minutes, or up to 2 days, before rolling.
*Remove dough from refrigerator.
*Roll dough on lightly floured work surface or between two large sheets of plastic wrap to 12" disk about 1/8" thick.
*Fold dough in quarters, then place dough point in center of 9" pie plate; unfold dough.
*Working around circumference of pan, ease dough carefully into pan corners by gently lifting dough edges with one hand while pressing around pan bottom with other hand.
*Trim edge to 1/2" beyond pan lip.
*Tuck rim of dough underneath itself so that folded edges are about 1/4" beyond pan lip; flute dough.
*Refrigerate pie shell for 40 minutes, then freeze for 20 minutes.
*Meanwhile, adjust oven rack to middle position and heat oven to 375 degrees.
*Press doubled 18" square of heavy-duty foil inside shell and fold back edges of foil to shield fluted edge; evenly distribute about 2 cups metal or ceramic pie weights over foil.
*Bake, leaving foil and wights in place until dough dries and lightens in color, 17 to 20 minutes.
*Carefully remove foil and weights by gathering sides of foil and pulling up and out.
*Bake until light golden brown, about 9 minutes longer.
*Remove from oven; reduce oven temperature to 350 degrees.
*Prick sweet potatoes several times with fork and place on double layer of paper towels in microwave.
*Cook at full power for 5 minutes; turn each potato over and continue to cook at full power until tender, but not mushy, about 5 minutes longer.
*Cool 10 minutes.
*Halve each potato crosswise; insert small spoon between skin and flesh, and scoop flesh into medium bowl; discard skin.
*Repeat with remaining sweet potatoes; you should have about 2 cups.
*While potatoes are still hot, add butter and mash with fork or wooden spoon; small lumps of potato should remain.
*Whisk together eggs, yolks, sugar, nut,meg, and salt in medium bowl; stir in bourbon, molasses(if using), and vanilla, then whisk in milk.
*Gradually add egg mixture to sweet potatoes, whisking gently to combine.
*Heat partially baked pie shell in oven until warm, about 5 minutes.
*Sprinkle bottom of pie shell evenly with brown sugar.
*Pour sweet potato mixture into pie shell over brown sugar layer.
*Bake until filling is set around edges but center jiggles slightly when shaken, about 45 minutes.
*Transfer pie to wire rack; cool to room temperature, about 2 hours, and serve.
Note: This recipe was taken from "Cooks Illustrated".
Labels: pie dough, pie recipe, sweet potato filling, sweet potato pie recipe, Thanksgibing pie