Category Archives: Deserts

Arancia Frittelle (Orange Fritters)

orange frittersArancia Frittelle (Orange Fritters)

I got this recipe from a Sicilian friend. I confirmed with his mother that olive oil was used for frying and not something lighter. She said to use olive oil, but warned me about letting it get too hot.

orange fritters

orange fritters

Whisk together the first 7 ingredients.
orange fritters
Heat the oil in a small pot. Adjust the heat so it doesn’t get hot enough to smoke. Pick up a tablespoon full of batter and scrape it into the hot oil with another tablespoon. Give it a minute and turn the frittelle over.
orange frittersWhen golden brown on both sides, drain on paper towels and let them cool. Arrange the frittelle in a dish and sprinkle with confectioners’ sugar.

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DRAKE’S OATMEAL COOKIES


Drake’s Oatmeal Cookies
I grew up with Drake’s Cakes – Yankee Doodles, Coffee Cake, Devil Dogs and Ring Dings. They were my childhood favorites and I loved seeing that happy duck logo.Drake's Oatmeal Cookies
They’re all still available and sometimes I give in to my urge for comfort food. But there’s one that I miss – Drake’s Oatmeal Cookies. I’ve searched all over but it seems that they don’t make those any more.
They used to come three to a cellophane wrapped package. They were classic cookies, not chewy but crisp and crumbly, also cheap and perfect for a snack. There was nothing like them dunked in coffee for breakfast. Drake's Oatmeal CookiesI’d given up on ever tasting them again until our neighbor Susan brought over some cookies she’s made. There was a variety and I noticed a few oatmeal cookies that looked familiar. Well, they looked like Drake’s, crumbled like Drake’s and they tasted like Drake’s. Susan, being from Baltimore never heard of Drake’s Oatmeal Cookies, a New York phenomena, and didn’t know why I got so excited.
Drake's Oatmeal Cookies
1896 – Newman Drake opened the N.E. Drake Baking Company on 135th Street in Harlem in New York City.
I’m not a baker but I got her recipe and made them. Even if you’ve never had a Drake’s Oatmeal Cookie you should try these. 

Susan’s Oatmeal Cookie Recipe that tastes like Drake’s
Drake's Oatmeal Cookies
A lot of ingredients for a little cookie but worth it.

Drake's Oatmeal Cookies

In Bowl #1 – Mix the flour, salt, cinnamon, baking powder and baking soda.  
 In Bowl #2 – mix the milk, vanilla, and eggs.
 In Bowl #3 – or in an electric mixer fitted with the paddle attachment, mix the butter with the brown and white sugar, and beat on medium speed until light and fluffy. Reduce speed to low, gradually add milk mixture, and beat well. Add the flour mixture, and beat until just combined.

Drake's Oatmeal Cookies

Remove bowl from the electric mixer, and stir in the (rolled) oats. Place the dough in the refrigerator at least 2 hours or overnight.

Preheat oven to 350 degrees and let the dough come to room temperature. Shape 2 tablespoons of dough into a ball; place on the cookie sheet. Press it with the bottom of a measuring cup or glass to flatten dough into rounds.
Bake until light brown (14 to16 minutes) rotating the sheet halfway through. Allow them to cool and become crisp before serving.

Drake's Oatmeal Cookies

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Torte de Elote

Golden Cornfield with Row of Trees by Matthias Hauser


Torte de Elote

Torte de Elote

adapted from a recipe by Pati Jinich, Mexican Chef   

It’s like cornbread but moister. It’s more like a corn souffle but not exactly. You have to try it and you’ll see what I mean.

Torte de Elote

Place rack in the middle of oven and heat to 360 degrees. Butter a 9×12-inch pan. Beat the butter with the sugar until creamy. Slowly add 8 egg yolks, one by one, until incorporated. Add the cream, rice flour, salt and baking powder.
In a blender, process the milk with the corn kernels, then, incorporate it into the mix above. Place the mixture in a big bowl.
Separately, beat the egg whites until stiff peaks are formed. Add 1/5 of the egg whites to the butter/corn mix and blend carefully. Slowly blend the rest of the egg whites until everything is mixed, it ‘s ok if the mixture looks streaky, don’t over work it or it will lose volume. Pour onto the baking dish.
Bake until torte is springy to the touch and lightly browned, 45 to 50 minutes. Once it cools a little, cut into squares. It can be served either warm or cold; it can be covered and kept at room temperature for an entire day, or covered and stored in the refrigerator for up to 5 days.

Torte de Elote

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Bridget’s Chinese Chews

Bridget’s Chinese Chews

One last Christmas recipe – Bridget’s Chinese Chews. It’s her family’s recipe and a Christmas tradition.

Bridget's Chinese Chews

In a large bowl, thoroughly mix together the first 4 dry ingredients. Then add the eggs, pecans and dates.
Spread thinly (1 inch) in a baking pan. Cook at 350o, 15 to 20 min. Roll small bit into balls while warm and roll in powdered sugar.

Bridget's Chinese ChewsBridget's Chinese Chews



17th Century Pumpkin Pie

17th Century Pumpkin Pie

I came across an old English recipe for pumpkin pie on the Folger Shakespeare Library site. It was adapted from Hanna Woolley’s 17th century recipe by Amanda E. Herbert. I tried it (with a few modifications) and it was delicious. There was a choice of using butternut squash or pumpkin, similar in taste and texture and I used the squash. The result isn’t even close to the pudding-like pie most of us are used to but still, it’s something special and definitely worth trying.

” . . . butternut squash or pumpkin, similar in taste and texture . . .”


Heat the oven to 425o. Peel the squash and slice it into ¼ inch thick slices. You’ll probably only need half of a large squash for 2 cups. Fry it for about 10 minutes in 1 tbsp butter until it gets soft.
Peel the apples and cut into pieces the same as the squash. Place the cooked squash, apples, currants, sugar, cinnamon, nutmeg and Marsala in a bowl and mix.
Place the first (bottom) pie crust in a pie pan. Pour the squash/apple mixture into the pie. Dot the top with the remaining butter. Cover with the second (top) crust, crimp the edges, and cut a few vents in the crust to allow steam to escape. Beat the egg with a couple of tablespoons of water to make an egg wash. Brush the top of the pie crust.
Bake at 425o for fifteen minutes, then lower the temperature to 375o, turn the pie, and bake for another 50-60 minutes. Total baking time is between 65-75 minutes.

 



Kipful

Kipful
Kipful is a Christmas family recipe from Bridget’s family (German side). I’ll leave it to her  –
ingredients
ingredients2
  • Open all the packages of butter & cream cheese & let them get to room temperature.  Put 1 cup of flour & the salt in the mix master, start dropping in the butter bars one at a time & finish with the cream cheese, then the second cup of flour (I don’t really think the order matters, but that’s the ritual )  I generally triple the recipe – making it one batch at a time & putting each batch when it’s finished into a big bowl.  Put in refrigerator until firm – usually over night.mixing
  • Prep: Preheat a 450 degree oven.
  • Clear 3 counter spaces – one for flour & rolling out the dough, one for the tray you are loading (do not put on top of stove as this is too hot and the dough melts), and one for powdered sugar when they come out.  Leave a space to put the hot tray down & then make a bed of powdered sugar which you will drop the Kipfuls onto when they are still hot.   You want one spatula for the dough and a separate one for the powdered sugar.
  • Get your containers ready by lining them with foil or wax paper or whatever you like and sift a layer of powdered sugar into the bottom of each of them.   I generally do all this prep the night before.filling
  • Carve out a double handful of dough and put the rest back in the refrigerator.  Dust your hands with flour & sprinkle a copious amount on the counter.  It’s hard as a rock, so just bear down – try to keep it as close to a rectangle as you can get – then use a table knife to slice 3” squares.  Use two teaspoons & put a blob of raspberry preserves in the middle of each square.  Use the spatula to slide one square free & then pull the diagonal corners up to the middle & squeeze the sides together.
  • Into oven & start on next batch of dough.  Be sure to check to see if they are turning brown before finishing the 2nd
  • When they are slightly browned, take tray to powdered sugar station & carefully spatula them right side up on to the bed of sugar.  Sift more sugar on top.  You can now go back & finish the 2nd When it is in the oven, the finished Kipful should be ready to move to your containers.  Put a layer of wax paper between each layer to keep them separated.
  • This recipes should make about 50 kipfuls. Serve cold.

          – Bridget


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Berry Cake

 Berry Cake

Berry Cake
This recipe is adapted from Bon Appetit’s ricotta raspberry cake. It’s easy and the prep method is similar to Annabel’s Apple Cake, Annabel’s Orange Cake and The New York Times Original Plum Torte.  Very good – for desert or breakfast.
berry-cake

20161106_150238

Preheat oven to 350°. Grease a 9” cake pan with butter and lightly coat with flour.
Beat eggs in a large bowl then add the ricotta. Mix until it’s smooth. Add the flour, sugar, baking powder and salt. Mix until it’s smooth, then add the butter and mix some more.
Add the berries last (leaving out about a handful) and carefully mix them in without mashing them too much. Pour the whole mix into the pan and place the remaining berries on top. Bake cake until light golden brown, about 50-60 minutes.

20161106_152028


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