The Tiny Kitchen Pecan Pie

The Tiny Kitchen Pecan Pie

Pre-heat oven to 350 degrees

1/2 cup sugar
3 Tablespoons all-purpose flour
1 1/2 cup light corn syrup
3/4 cup molasses
3 eggs large
3 Tablespoons Bourbon
1 Tablespoon orange zest
1/2 teaspoon vanilla
1 1/2 cups pecans
1 single-crust pie shell pastry (9 inches)

In a large mixing bowl, whisk together eggs, sugar, light corn syrup and molasses. Then add bourbon, orange zest, vanilla and pecans and mix until blended then pour into a pastry shell and place on a baking sheet.(this keeps pie from bubbling over in the oven). Bake for 30 to 35 minutes or until crust is golden brown and middle is set. Remove from oven and cool on rack. Serve with scoop of whipped cream, ice cream or alone — it is great either way.

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The Tiny Kitchen Apple Pastry

The Tiny Kitchen Apple Pastry

In a 2 cup measuring cup that is microwave safe, measure

1 1/2 cups of whole milk

Heat in microwave 30 seconds at a time until heated to 110 – 112 degrees F.

Measure into the warm milk:

1 teaspoon honey

7 teaspoons active dry yeast

Stir then let set in draft-free area until it begins to bubble and foam — about 5 minutes

In the meantime, measure into a small pot and heat slowly just until melted:

12 Tablespoons butter — unsalted

1/4 cup honey

Cool to about 110 – 112 degrees before adding to flour mixture.

Into a large bowl or mixer bowl mix:

5 cups all-purpose flour

1 1/2 teaspoons salt

1/2 teaspoon ground coriander

When yeast mixture is ready, pour into flour mixture, slowly stirring along with the melted butter mixture.  Mix all together until all flour in incorporated and dough forms a soft ball.  Pour out onto a lightly floured surface and knead until you have a nice soft dough ball.  Spray a large bowl and place dough into it and then spray the top of the dough and place a piece of plastic wrap over the top and let dough rise for 1 hour or until doubled in size in a draft-free warm area.

While you are waiting, peel and cut granny smith apples into small (about 1/2 inch) cubes and place into a large bowl in cold water with about 2 Tablespoons of kosher salt dissolved. (this keeps the apples from turning dark in color)

4 large granny smith apples

Zest one (1) large orange

Drain apples and add orange zest

1/2 cup sugar

1/2 cup all-purpose flour

2 Tablespoons corn starch

2 teaspoons cinnamon

1/2 teaspoon nutmeg

Mix all together and allow to sit until dough is ready.

When dough is doubled in size, punch down and knead into a large ball then cut into about 12 equal pieces.  Take each piece and flatten and roll out into a circle.  Place about 1/2 cup of apple mixture onto one side and then fold over the dough and crimp edges together to seal.  Place each onto a parchment lined baking sheet allowing a little room in-between each one.  Cover with plastic wrap and allow to rise again for about 1 hour in draft-free area.

Pre-heat oven to 375 degrees.  Remove plastic wrap and coat each pastry with cream or milk and bake for 30 minutes or until golden brown.

While the pastry is baking, mix together:

1 cup cream cheese

1/2 cup orange juice

1 teaspoon vanilla

1 cup powdered sugar

Mix until creamy and smooth.  It needs to be rather stiff but not too stiff.  When pastry is golden brown, remove from oven and place on cooling rack and coat each one with frosting and allow to cool.  Now try one, they are wonderful and will almost melt in your mouth.

Orange & Molasses Cookies

Orange & Molasses Cookies

Pre- heat oven to 375 degrees. Line cookie sheet/sheets with parchment or silicone baking pad.

1 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs large — room temperature
1/4 cup molesses
1 tablespoon grated orange peal
2 cups all- purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves

Cream softened butter and sugar together until light and fluffy. Added eggs one at a time mixing well after each one. Added molasses and orange peal and mix. Sift together in separate bowl flour, cinnamon, soda, baking powder, salt, nutmeg and cloves then slowly add one third mixture at a time mixing after each addition until all is just incorporated. Do not over mix or your cookies will become tough.

Mix together:

1 cup of Turbinado sugar (you can use regular sugar) and 2 teaspoons cinnamon and mix together.

Using small ice cream or mellon scoop, form balls and roll each one in sugar/cinnamon mixture and place 1 inch to 2 inches apart on cookie sheet. Bake for 10 to 12 minutes or until golden brown.

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Walnut Bread

Walnut Bread

Using dough hook, mix these together:

3 cups unbleached whole wheat flour
2 cups all-purpose flour
Note: (If your dough is to moist, use additional flour as needed but add only one tablespoon at a time)
1 teaspoon kosher salt

In 2 cup glass measuring cup mix together:

1 cup warm water (110 to 112 degrees)
1 teaspoon sugar
3 teaspoons yeast

Set aside and let work for 5 minutes

In meantime:
Measure:
1 cup orange juice
2 Tablespoons dark molasses
4 Tablespoons walnut oil

Place all in microwave proof bowl and heat for 1 minute on medium

2 large eggs at room temperature
1 cup chopped walnuts

With mixer on low, start adding yeast mixture, then orange juice mixture and last, eggs, one at a time and then walnut pieces. Mix on low until incorporated then turn up too continue kneading until dough comes together into a ball and pulls away from side and bottom of mixture bowl. This is where you will note whether you will need more flour or not.

Turn out onto floured surface and knead until you have a smooth ball. Grease inside of large bowl and place dough into greased bowl and then grease top of dough ball. Cover with plastic wrap and place in warm, draft-free area for 90 minutes or until dough has doubled.

Turn out again on floured surface and punch down and form 2 equal sized portions of dough and place each into two greased loaf pans. Cover with plastic wrap and place both back into warm, draft-free area to rise again for 60 minutes or until doubled in size.

Pre-heat oven to 400 degrees and after greasing top of each loaf with walnut oil, bake for 30 to 40 minutes or until golden brown.

Unmold each loaf and transfer to wire rack to cool. Slice and eat with your favorite spread. (Taste great with gourmet cheese or tart jams)

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Chocolate Chip-Craisian Cookies

Chocolate Chip-Craisian Cookies

Pre-heat oven to 365 degrees
Line 2 cookie sheets with parchment paper or silicone mat

1 cup butter (2 sticks) unsalted
1 1/2 cups light brown sugar

Cream together until light and fluffy

Add:
2 Tablespoons orange zest
1/2 cup orange juice
2 teaspoons vanilla

Mix into creamed mixture

Break:
2 large eggs (room temperature) into separate bowl then add one at a time while mixer is running into creamed mixture
Until well blended

Sift together:
1 cup unbleached white whole wheat flour
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

Slowly add to creamed mixture.

Stir in:
1 cup chocolate chips ( semisweet)
1 cup craisins
1 cup raisins
1 cup slivered almonds or walnuts, pecans

Using a medium sized ice cream scoop or table spoon, drop dough at least 1 inch apart on cookie sheets (I usually only put six cookies per sheet pan)

Bake 15 to 18 minutes or until golden brown

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Sauerkraut Dark Chocolate Cake

Sauerkraut Dark Chocolate Cake

This cake is very dark and rich and in some ways is similar to the dark Dutch Chocolate cake. However, with the replacement of sauerkraut for the vinegar and/or buttermilk, it is a little denser, I think.

Pre-heat oven to 365 degrees

3/4 cup butter softened
1 1/2 cups sugar
3 extra large eggs
1 teaspoon vanilla

Mix these ingredients together until light and fluffy

Sift together:

2 cups all-purpose flour
3/4 cup dark cocoa unsweetened powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt

Add 1/3 of mixture alternating with a mixture of:

1/2 cup buttermilk
1/2 cup warm water

When you have incorporated the last 1/3 of flour and wet mixture beat just until combined.

1 cup sauerkraut — rinse in cool water and drain.
Optional:
1 cup coconut — unsweetened
1 cup pecans — finely chopped

Stir sauerkraut, (optional) cocoanut and pecans into the batter just until combined.

Pour evenly into 2 — 8 inch round or square cake pan that you have sprayed with non-stick spray.

Bake for 30 to 35 minutes or until toothpick comes out clean when stuck into the center of the cake. Cool on racks while you make frosting.

Frosting:

2 cups semisweet chocolate chips — melt in microwave starting with one minute at a time until just melted. Stir after each minute or until melted.

Add:
1/2 cup whipping cream
1 cup of mayonnaise
1 cup cream cheese — softened
2 cups powdered sugar

Mix on medium high or until fluffy. Frost cake when it is completely cooled. Slice and eat with you family and friends. It is great!!

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Grandma’s Gluten Free Cookies

Pre-heat oven to 365 degrees. Line cookie sheet with parchment paper.

Cream together:

1 cup butter softened
1 3/4 cup sugar – white
1 cup brown sugar
2 teaspoons vanilla

Add:
2 large eggs — one at a time mixing well after each addition

Sift together:

3 cups gluten-free all-purpose flour
3 teaspoons Xanthan Gum
2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon sea salt

Add:
1 cup milled flaxseed
21 Tablespoon orange zest

Add to butter mixture, mixing well but do not over-beat

Add:
2 cups chocolate chips
1 cup pecans chopped

Optional additions:
1/3 cup flaked coconut
2 cups old fashioned oats
2 cups raisins — soak in boiling water and drained before adding

By omitting the chocolate chips, you can replace with old-fashioned oats and other optional items and you now have oatmeal cookies.

AFter dough is mixed, use ice-cream scooper and drop onto prepared cookie sheet with at least 1 inch between each cookie. It is actually best to let dough rest in the refrigerator for 30 minutes to overnight before baking, however, if you don’t have that kind of time, they are still very good. Bake cookies for 13 to 15 minutes or until golden brown.

Enjoy!!

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