Wed, 26 Nov 2008

Truffle-Topped Amaretto Brownies

I made this for Thanksgiving this year, and have already been asked for the recipe, even though I haven't had any yet. So here goes.

Brownie Layer

Preheat oven to 325°F. Prepare a 9×13 baking dish. (I line it with a sling of parchment paper and then spray it with Baker's Joy.)

In a saucepan, bring the sugar, butter, and water to a boil. Remove from heat. Add chocolate, amaretto, and vanilla extract, stirring until chocolate is melted. Add eggs, one at a time, stirring until blended.

Whisk together flour, baking soda, and salt. Add to chocolate mixture, stirring well. Stir in almonds and cherries.

Pour mixture into baking dish and bake for 42-48 minutes.

Leave them in the dish to cool.

Truffle Layer

While the brownies are cooling, beat the cream cheese and powdered sugar in a stand mixer on medium speed until the mixture is smooth. Melt chocolate and add with the amaretto to the cream cheese, mixing until well-blended.

Spread over brownies and refrigerate until firm, at least 1 hour.

Topping

In a saucepan, melt the chocolate in the whipping cream. Spread evenly over the brownies. Sprinkle with almonds and cherries. Refrigerate until set, at least 1 hour.

Cut into bars and serve.

Fri, 30 Nov 2007

Pumpkin Pie

This is from smakelijke gerechten, a cookbook assembled by the First Reformed Church in Oak Harbor, Washington in 1971. My grandmother's sister belonged to the church, and the cookbook was a gift for my grandmother's birthday.

Preheat oven to 425°F. Mix all ingredients. Pour into pie crust. Bake at 425°F for 15 minutes, then reduce temperature to 350°F and bake for 45 more minutes or until a toothpick inserted in center comes out clean.

Tue, 27 Nov 2007

Grandma's Potato Salad

While I was down in Texas for Thanksgiving, I got my grandmother to give me a couple of her recipes. Unfortunately, she was so familiar with the ingredients that she didn't have any measurements more specific than "'Til it tastes right," so that's all I can provide at the moment. I plan to make the recipe a few more times myself and figure out what measurements work well.

Scrub and boil the potatoes. Hard boil the eggs. When the potatoes are done, let them cool then peel them--the skins should rub right off. Cut the potatoes into roughly 1" pieces. Dice the eggs. Mix together potatoes, eggs, and onion.

In a separate bowl, mix the mayonnaise and pickle juice until the mixture is the right consistency. Add the curry powder, salt, pepper, and mustard to taste.

Mix the dressing with the potatoes, then sprinkle paprika over the salad.

Sun, 25 Nov 2007

Grandma's Parker House Rolls

While I was down in Texas for Thanksgiving, I got my grandmother to give me a couple of her recipes. She portions many of the ingredients by feel or taste, though, so this recipe assumes some familiarity with yeast breads. I plan to make them a couple of times and get some more exact measurements.

In a small saucepan, mix the milk with the sugar, salt, and 6 tablespoons of butter. Heat to just below a boil, then allow to cool to room temperature.

Proof the yeast in some water with a little sugar. Mix the yeast into the milk, then add enough flour to get the right consistency.

Knead the bread, then allow it to rise until doubled in size, about an hour.

Preheat the oven to 375°F.

Melt the remaining 2 tablespoons of butter. Flatten the dough, then roll it out to about 1/4" thick. Cut circles in the dough with a biscuit cutter or the opening of a glass. For each circle, dip half of one side in the butter, then fold it in half with the butter on the inside. Place the rolls on baking sheets and allow to raise until increased in size by roughly 50%.

Bake at 375°F until done, roughly 8-10 minutes.


Phil! Gold