Today we made Brandy Cannoli (aka Brandy Rollups)!
This recipe is from the book, “1001 Cupcakes, Cookies and Other Tempting Treats,” Consultant Editor, Susanna Tee; published in 2009.
6T butter, scant 2/3C sugar, 3T dark corn syrup, 2/3C flour, 1t ground ginger, 1T brandy, lemon zest to taste
Filling: 2/3C heavy cream, 1T brandy, 1T powdered sugar
Preheat oven to 325F. Line 3 large baking sheets with parchment paper. Heat butter, sugar and corn syrup. Stir until smooth. Remove from heat. Let cool 5 minutes. Sift flour and ginger into mixture. Beat until smooth. Stir in brandy and zest. Drop by tsps onto prepared sheets far apart.
Bake one sheet at a time for 10-12 minutes or until golden.
Remove the first sheet and cool 30 seconds, or until a rollup is just cool enough to handle with fingers. Working quickly, lift it up with a spatula and using fingers, wrap around the handle of a wooden spoon. Reheat to soften if necessary. Repeat with remaining sheets. Whip filling ingredients together. Put into a pastry bag and fill cannoli, using desired tip.
Chill until ready to serve.
Today we made Pecan Cardamom Pound Cake!
This recipe is from the book, “Moosewood Restaurant Book of Desserts” published in 1997.
2C butter, 3C packed brown sugar, 6 eggs, 2t vanilla, 4C flour, 2T cardamom, 1 1/2t cinnamon, 1/2t allspice, 1/2t pepper, 2t baking powder, 1/2C brewed coffee, cooled, 1/2C milk, 1C chopped toasted pecans
Glaze: 1/2C coffee, 3C powdered sugar
Preheat oven to 350F. Grease a tube pan and dust it with flour. Cream butter and brown sugar together. Beat in eggs. Add vanilla. In separate bowl, sift the dry ingredients. Beat half into wet ingredients. Add coffee and beat until smooth. Beat in remaining dry ingredients. Beat in milk. Fold in pecans. Pour into prepared pan. Bake 75-90 minutes or until knife inserted in center of cake comes out clean. Cool 10 minutes before removing from pan. Mix glaze ingredients until barely pourable. Pour on cooled cake.
Today we made Lemon Pound Cake!
1C butter, 2C sugar, 5 eggs, 1T lemon juice, 1T grated lemon zest, 1 pinch salt, 3/4C fat-free sour cream, 2C flour
glaze: 1T lemon juice, 1 3/4C – 2C powdered sugar
Preheat oven to 350F. Cream the butter and sugar until fluffy. Add and mix well, eggs, lemon juice, zest, salt, sour cream, and flour. Bake in tube pan one hour or until knife inserted in center of cake comes out clean. Cool completely. Poke holes in cake. Mix glaze ingredients until barely pourable. Pour onto cake. Spread glaze just on top or let drip down sides as desired. Sift on additional powdered sugar if desired.