Posts tagged pecans
Kentucky Jam Cake - American Cake - They all can't be winners.
Well this isn't pretty. 

Well this is a high price experiment which left me thinking I have to make it one more time. But it's expensive and if it doesn't work out a second time I'm going to feel foolish.
The one thing I'll do differently should I make it again is I'll bake it in a 9x13 inch pan. It certainly will not be stunning like a two layer cake. But I think it will work out more nicely. The middle layer just isn't cute with the caramel frosting.

1 cup of pecans, toast and chop by hand
1 cup butter
2 cups sugar
4 eggs
1 cup blackberry jam
2.25 cup flour
1 each teaspoon cinnamon, allspice, ginger
.5 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
1 cup raisins

frosting
.5 cup (1 stick) butter
1.5 cup light brown sugar
.33 cup cream
1 teaspoon vanilla
pinch of salt
1.5 cups powdered sugar

Preheat oven 350 degrees.
Toss the nuts and raisins with a bit of flour from the ingredient list.
Cream the butter with sugar. Add the eggs one at a time, scraping the bowl between additions. Add the jam. Isn't it pretty? In a second bowl combine the flour, spices and salt. In a measuring cup measure out the buttermilk, into the buttermilk add the baking soda.
Add one third of the flour. Then add one half of the buttermilk. Scrape down the sides. Add the second third of the flour spice mixture. Then the last half of the buttermilk. End with adding the remaining flour. Mix for a minute.
Into the batter add the nuts and raisins. Pour into prepared pan(s).

Bake until a tester in the center come out clean. Cool completely.

Make the frosting:
In a pot on the stove on melt the butter, add the brown sugar, cream, vanilla and pinch of salt. Stir until the mixture boils. Add the powdered the sugar and stir until smooth. Use at once. It thickens as it cools. Pour it controlled over the sides of your cake.


Super Nutty Biscotti

Three Nut Biscotti

With it turning to spring (finally) I'm gearing up to clean up the kitchen. I realized I have bit of left over ingredients from my winter baking. There's no way I'd throw away a half cup of hazelnuts so the question was what to do?

Make a nut filled cookie! I had pecans and almonds tucked away in the freezer too. What would be nicer? Also, it's taken until March to recover from all the holiday and competition recipe making. I have enjoyed reading books and watching TV instead of baking though.

Lastly, I have a folder filled with hand written recipes that I want to put into this blog for my own reference and your potential enjoyment.

This biscotti recipe is an updated recipe that was given to me by an Italian grandmother. Filomena isn't my grandmother but she and I had great affection for each other. I met her when she was close to 70. I never caught her with out her hair curled and her nails polished a pearlescent cream. She always looked like a million bucks and invariably had a kind word for me.

The original recipe calls for 6 egg yolks and 1 egg and turbinado sugar. The sugar is not an update, and measured in pounds! Filomena wasn't kidding around! 

Basic Biscotti
Makes about 30 large biscotti

1/2 pound butter
1 pound turbinado sugar
3 whole eggs
2 egg yolks, reserve the white
1 1/2 pounds flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon other oil

turbinado sugar for sprinkling on top

For variation add up to a total of 3 cups of nuts, chips, and or dried fruit.

Preheat oven 350 degrees.

In a stand mixer cream butter and sugar. Add eggs and yolks, one at a time. When creamed add flour, baking powder, salt, and flavoring. Mix well. Add additions. The pictured biscotti has 1 cup blanched almonds, 1 cup pecans and 1/2 cup hazelnuts plus 1 teaspoon almond oil.
Just before going into the oven, glaze with egg white and topped with sugar.

Divide the dough in half. Shape into a two loaves. Brush with egg white and sprinkle with sugar. Bake 30 minutes or until baked well enough that the center springs back when pressed. When cool enough to handle cut diagonally into 1 inch wide pieces. Place on a cookie sheet and bake again for 15 minutes, turning them over half way through. Or bake a little longer if you like them extra toasty.

You can temper chocolate and dip an end or the bottom of the cookie in chocolate for a fancier presentation.

Share with friends, take pictures of them holding a bag of cookies, and enjoy with espresso or cold milk.
Cookies and colleagues are a wonderful combination. 
Do you have a favorite handed down recipe? Or a favorite cookie recipe.