Today we made Pineapple and Ginger Cream Sandwich Cookies!
This recipe is from the book, “1001 Cupcakes, Cookies and Other Tempting Treats,” Consultant Editor, Susanna Tee; published in 2009.
1C butter, 1C sugar, 1 egg yolk, slightly beaten, 2t vanilla, 2C flour, pinch salt, 3 1/2 oz plumped, dried pineapple, finely chopped,
Filling: 2/3C strained whole milk plain yogurt, 1T dark corn syrup, 1T ground ginger
Cream together butter and sugar. Add yolk and vanilla. Sift in flour and salt. Add pineapple. Blend well. Halve dough. Chill one half while working with the other. Shape into 2″ balls. Chill 1 hour. Preheat oven to 375F.
Line baking sheets with parchment paper. Roll dough between sheets of parchment paper. Cut out with heart cookie cutter. Place baking sheets well apart. Bake 10-15 minutes. Cool. Mix filling ingredients. Fill cookies.
To decorate with unsweetened cocoa powder and powdered sugar (optional): Put parchment paper under cookies. Cover half of a cookie with paper and sift cocoa onto it. Cover other half and sift powdered sugar onto it.
Today I made Squash Pie!
1/3C sugar, 3/4C packed light brown sugar, 3/4C flour, 1 1/2t cinnamon, 3/4t ground ginger, 3/4t nutmeg, 3C cooked, strained butternut squash, 2 eggs, 2 1/4C skim milk, 1 pie shell
Preheat oven to 400F. Mix sugars, flour and spices. Add squash and mix well. Beat eggs slightly. Add to squash mixture. Add milk gradually. Prick pie shell with fork so pie will not explode in oven. Pour batter into pie shell. Bake 30 minutes or until knife inserted in center comes out clean.
Today I made Almond Buttermilk Cake!
1C butter, 1 3/4C sugar, 4 eggs, 1t grated lemon zest, 1 1/2t almond extract, 3C flour, 1/2t salt, 3t baking powder, 1C buttermilk, 1C slivered almonds
Preheat oven to 300F. Cream butter and sugar until fluffy. Beat in eggs, one at a time, beating well after each addition. In separate bowl, sift together dry ingredients. Add alternately with buttermilk to wet ingredients, in thirds. Stir in extract and almonds. Turn into greased 9″ X 13″ glass or metal baking dish. Bake 1 hour or until knife inserted in center comes out clean.
Today I made Lemon Walnut Cake!
This recipe is from the book, “Main-Course Soups and Stews” by Dorothy Ivens, published in 1983.
1/2C butter, 1C plus 1T sugar, 2 eggs, 1 1/2C flour, 1t baking powder, 1/2C milk, juice of 2 lemons, zest of 1 lemon, 1/2C walnuts, coarsely chopped
Preheat oven to 375F. Cream the butter with 1C sugar. Add eggs, then zest. In a separate bowl, sift together dry ingredients. Add to wet ingredients in 3 batches, alternating with milk. Stir in walnuts. Turn into 9″ square pan or glass baking dish. Bake 30-40 minutes or until skewer inserted in center comes out clean. Mix lemon juice and remaining sugar. Sprinkle over warm cake evenly. Cut cake before removing from pan.
Today I made Whiskey Gingerbread!
This recipe is from the book, “Maida Heatter’s Best Dessert Book Ever” by Maida Heatter, published in 1990.
4oz crystallized ginger, 1 1/2C flour, 1/2t cream of tartar, 1/2t baking soda, 1/2t cinnamon, 1/2t nutmeg, 1/2t mace, 1T cocoa, 1/4t salt, 2oz (4T) butter, 1/2t ground black pepper, 1/4C brown sugar, firmly packed, 1 egg, 1/2C molasses, 1/4C milk, 1/2C Irish whiskey
Preheat oven to 350F. Butter 2 loaf pans and dust with a cocoa-breadcrumb mixture. Finely chop the ginger. Sift the dry ingredients. Beat butter. Beat in pepper and brown sugar. Beat in ginger. Beat in egg, then molasses. On low speed, beat in half the dry, just until blended. Beat in milk. Add 1/4C whiskey. Add remaining dry ingredients until just blended. Turn into pans. Tilt pan to even out the batter. Bake 1 hour and 5 minutes. Cool 15 minutes. While still hot, add remaining whiskey.