Monday, November 11, 2019

Tea Cakes

Recently, I was given the opportunity to review a new recipe book, Jubilee, written by Toni Tipton-Martin.  Let me tell you how much I love this cookbook! The photos~gorgeous. The lighting, the colors, the styling, all make the photos stand out and had me studying the pictures for technique ideas. The stories~written with respect for past cooks that helped create the path the author walked as she wrote this book. The food~oh, the food! Amazing isn't a strong enough description for the recipes. Each chapter has a story that grabs you and makes you want to hear more.
When I got to the point of choosing what recipe to try, it was a very tough choice. I finally decided to go with the Tea Cakes. First of all, I have never had Tea Cakes, so I wanted to give them a try,  I thought they looked gorgeous, and the story was fun and sweet!
So, here are the Tea Cakes, and I hope I did them justice!

Tea Cakes
(makes 2 dozen tea cakes) 
(printable recipe at end of page)

3 cups all purpose Flour, plus more for work surface
1 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/2 teaspoon Salt
1/4 teaspoon ground or fresh Nutmeg
1 stick (4 ounces) butter, at room temperature
1 cup Sugar
2 large Eggs
1/4 cup Buttermilk (sub. Sour Cream)
1 teaspoon Vanilla Extract
Demerara Sugar, for sprinkling 

In a bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg.

 In a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, 2-3 minutes. Scrape down the sides of the bowl and add the eggs, one at a time, beating after each addition. Scrape down the sides of the bowl again, then beat in the sour cream and vanilla.


Gradually add the flour mixture, beating just until smooth and well blended.

Divide the dough in half. Flatten each half into a disc. Wrap in plastic and refrigerate until chilled and slightly stiff, at least 1 hour , but overnight ideally.


Preheat oven to 375 degrees F. Line baking sheets with parchment paper. On a lightly floured surface, working with one portion at a time, roll the dough to a 1/4-inch thickness. Cut with a floured 1 and 1/2-inch round biscuit cutter. Gather the scraps, reroll and cut again. 


Transfer the tea cakes to the baking sheet and space them 1 inch apart. Sprinkle lightly with demerara sugar. 

Bake until the tea cakes are lightly browned, 8-10 minutes. Cool on the pan for 1 minute, then transfer to a wire rack to cool completely.

  The tea cakes will keep for about 2 weeks in an airtight container.

Recipe Note~ In the directions for these Tea Cakes, the author notes that often the cook making these cakes did not always have access to spices or some of the ingredients, so they would substitute what they did have. She noted substituting a pinch of cinnamon, allspice, or mace for the nutmeg or sour cream for the milk. So I wanted to try the recipe that way.  I substituted sour cream for the milk. They taste fantastic!   

Thank you so much for stopping by today and joining me! I hope you will consider buying Jubilee by Toni Tipton-Martin. There are so many other recipes in the book that I am planning to make, and I know you will love it. Also, these Tea Cakes would make a great addition to any cookie tins you might be filling this season!




Tea Cakes

Tea Cakes

Yield: 2 dozen
Author:

ingredients:

  • 3 cups all purpose Flour, plus more for work surface
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/4 teaspoon ground or fresh Nutmeg
  • 1 stick (4 ounces) butter, at room temperature
  • 1 cup Sugar
  • 2 large Eggs
  • 1/4 cup Buttermilk (sub. Sour Cream)
  • 1 teaspoon Vanilla Extract
  • Demerara Sugar, for sprinkling

instructions:

How to cook Tea Cakes

  1. In a bowl, whisk together flour, baking powder, baking soda, salt, and nutmeg.
  2. In a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, 2-3 minutes. Scrape down the sides of the bowl and add the eggs, one at a time, beating after each addition. Scrape down the sides of the bowl again, then beat in the sour cream and vanilla.
  3. Gradually add the flour mixture, beating just until smooth and well blended.
  4. Divide the dough in half. Flatten each half into a disc. Wrap in plastic and refrigerate until chilled and slightly stiff, at least 1 hour , but overnight ideally.
  5. Preheat oven to 375 degrees F. Line baking sheets with parchment paper. On a lightly floured surface, working with one portion at a time, roll the dough to a 1/4-inch thickness. Cut with a floured 1 1/2-inch round biscuit cutter. Gather the scraps, reroll and cut again.
  6. Transfer the tea cakes to the baking sheet and space them 1 inch apart. Sprinkle lightly with demerara sugar.
  7. Bake until the tea cakes are lightly browned, 8-10 minutes. Cool on the pan for 1 minute, then transfer to a wire rack to cool completely.
  8. The tea cakes will keep for about 2 weeks in an airtight container.
  9. Recipe Note~ In the directions for these Tea Cakes, the author notes that often the cook making these cakes did not always have access to spices or some of the ingredients, so they would substitute what they did have. She noted substituting a pinch of cinnamon, allspice, or mace for the nutmeg or sour cream for the milk. So I wanted to try the recipe that way. I substituted sour cream for the milk. They taste fantastic!
vbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbnn tea cakes, cookies, desserts, coffee, tea, treats, afternoon breaks, cakes
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Friday, November 8, 2019

Cranberry Pecan Biscotti / #CranberryWeek


I hope you found lots of great recipes this week during #CranberryWeek, but I have one more for you that you will love. Cranberry Pecan Biscotti! Easy to make, this dipping cookie is the perfect treat to give as gifts for the holidays! Full of dried cranberries and chopped pecan pieces, this cookie is then dipped in your favorite chocolate for  ultimate flavor enjoyment. Try these cookies. You will be glad you did!


Cranberry Pecan Biscotti
(makes 10-15 pieces)
(printable recipe at end of page)

2 cups all purpose Flour 
1 1/2 teaspoons Baking Powder
3/4 cup Sugar
1/2 cup unsalted Butter
1 teaspoon grated Lemon Zest
1/4 teaspoon Salt
2 large Eggs
3/4 cup chopped Pecans (small pieces)
2/3 cup dried Cranberries
1 bag of mini semi sweet Chocolate Chips 
2-3 tablespoons Heavy Whipping Cream

Preheat oven to 350 degrees. Whisk flour and baking powder in bowl. Set aside.

 Beat sugar and butter together in large mixing bowl. Add lemon zest and salt into bowl and blend. Add eggs in, one at a time.

 Add flour mix and beat until blended.


Add dried cranberries and chopped pecans to the batter.


Stretch dough onto baking sheet and pat out dough until it becomes a log measuring 13" long and 3" wide.


Bake about 30-35 minutes. Remove from oven and let cool for about 20-30 minutes.


Make sure biscotti is cooled. Cut the biscotti into 1/2" wide pieces, using a serrated knife.


Place cut pieces back onto baking sheet, on their sides, as shown. Bake in oven for 10 minutes.


Now turn the pieces over to bake the other side. Cook for only 5 minutes, then remove from the oven and let cool.


Pour the bag of semi sweet chocolate chips into a double boiler and let them melt. I used mini chips for this, but the regular size will work just the same. You could also use milk chocolate or dark chocolate if you prefer. Add 2-3 tablespoons of heavy whipping cream into the chocolate and stir until smooth. 


Dip the end of each piece of biscotti into the chocolate.

Set biscotti on a baking sheet covered with parchment paper to set up and dry.

 Enjoy your biscotti! This cookie treat makes a great holiday gift!  Place a few biscotti in a bag tied at the top and then place the bag in a cute mug for a festive look and a gift anyone would love!

Thanks for joining me today! I hope you enjoyed #CranberryWeek and that you found a lot of delicious recipes that you can use!

It's Cranberry Week! See all the other delicious cranberry recipes being shared today (and follow #cranberryweek to see even more):



Looking for more Cranberry recipes?



 
Cranberry Pecan Biscotti

Cranberry Pecan Biscotti

Yield: 12-15 slices
Author:

ingredients:

  • 2 cups all purpose Flour
  • 1 1/2 teaspoons Baking Powder
  • 3/4 cup Sugar
  • 1/2 cup unsalted Butter
  • 1 teaspoon grated Lemon Zest
  • 1/4 teaspoon Salt
  • 2 large Eggs
  • 3/4 cup chopped Pecans (small pieces)
  • 2/3 cup dried Cranberries
  • 1 bag of mini semi sweet Chocolate Chips
  • 2-3 tablespoons Heavy Whipping Cream

instructions:

How to cook Cranberry Pecan Biscotti

  1. Preheat oven to 350 degrees. Whisk flour and baking powder in bowl. Set aside.
  2. Beat sugar and butter together in large mixing bowl. Add lemon zest and salt into bowl and blend. Add eggs in, one at a time.
  3. Add flour mix and beat until blended.
  4. Add dried cranberries and chopped pecans to the batter.
  5. Stretch dough onto baking sheet and pat out dough until it becomes a log measuring 13" long and 3" wide.
  6. Bake about 30-35 minutes. Remove from oven and let cool for about 20-30 minutes.
  7. Make sure biscotti is cooled. Cut the biscotti into 1/2" wide pieces, using a serrated knife.
  8. Place cut pieces back onto baking sheet, on their sides, as shown. Bake in oven for 10 minutes.
  9. Now turn the pieces over to bake the other side. Cook for only 5 minutes, then remove from the oven and let cool.
  10. Pour the bag of semi sweet chocolate chips into a double boiler and let them melt. I used mini chips for this, but the regular size will work just the same. You could also use milk chocolate or dark chocolate if you prefer. Add 2-3 tablespoons of heavy whipping cream into the chocolate and stir until smooth.
  11. Dip the end of each piece of biscotti into the chocolate.
  12. Set biscotti on a baking sheet covered with parchment paper to set up and dry.
  13. Enjoy your biscotti! This cookie treat makes a great holiday gift! Place a few biscotti in a bag tied at the top and then place the bag in a cute mug for a festive look and a gift anyone would love!
cranberry, pecans, chopped pecans, biscotti, dried cranberries, chocolate covered
dessert, snack, giftable

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Wednesday, November 6, 2019

Cranberry Apple Flan / #CranberryWeek

Getting ready for the holidays is always fun, but hectic, which is why I joined a group of fellow bloggers this week to showcase some incredibly awesome cranberry recipe ideas for your holiday meals and desserts. 
I made a Cranberry Apple Flan today that I know you will love! It is full of holiday flavor and would be perfect for Thanksgiving, Christmas, New Years, and any of the many days in between! (and after)! This recipe doesn't take long to put together, but I have found that the easiest way to make a recipe with a lot of parts is to gather all your ingredients together first, and then measure what needs to be measured, crack the eggs, pour the milk, etc. Also have your custard cups ready.  to go in the pan with water added and your oven on and preheated. The best part of the recipe is you can make it up to a day ahead of time!

Cranberry Apple Flan
(makes 6-7 flan)
(printable recipe at end of page)

 6-3/4 cup Custard Cups (glass)
1 cup of fresh Cranberries
1 Granny Smith Apple (peeled)
1 cup Sugar (divided 1/2 and 1/2)
1/4 cup Water
2 cups Whole Milk
4 large Eggs, whisked together
1 teaspoon Vanilla Extract
Pinch of Salt


Peel the apple, then place the cranberries and apple in a food processor and process like above. Set aside for a few minutes.

Stir together the 1/2 cup sugar and the water using a small heavy saucepan. Use low heat to dissolve the sugar.
Once dissolved, turn the heat up so it boils, and let it boil to the point that the syrup becomes a light amber color. Brush the sides of the pan with a wet pastry brush, pushing the sugar that collects on the sides down into the syrup. Swirl the pan a few times during the process. This should take about 10 minutes.


Place the custard cups in a baking dish that will fit them all. You can use a lasagna pan, or anything that will let the 6 cups set in the bottom of the pan. Once the syrup starts to turn light amber, watch it closely, and as it turns a bit darker, start pouring the syrup into each little cup. Do this quickly, tilting the cups, coating the bottom and going just a little bit up the sides.


Combine the milk and 1/2 cup of sugar in a medium sized saucepan, using low heat. Stir until the sugar dissolves, then add the eggs, whisking them together first. Add vanilla and salt and stir.

Start pouring the custard mix into the bowls, pouring it through the cheesecloth, straining the custard. Make sure to leave some room in the bowls to add the mix of cranberries and apple. You can always go back and add more custard before it goes in the oven.

Add the chopped apple and cranberries to the custard. I always stuff the bowls full to achieve the full flavor. Add water to the baking dish, going about 1/2 way up the side of the cups.
Bake until the center of the flan is set, about 40-50 minutes. Remove from the oven and remove cups from the water to stop them from cooking. Let sit for 30 minutes. 

Chill the cups for a minimum of 4 hours, and they can chill for up to a day max. Top with whipped cream, if desired!

 To release the custard from the cups, just take a small knife or a toothpick around the sides of the cup, then place the plate you want to serve on over the top of the custard cup, and flip it over. The custard should slide out easily! Enjoy!

It's Cranberry Week! See all the other delicious cranberry recipes being shared today (and follow #cranberryweek to see even more):
  • Chocolate Cranberry Blondies from Hezzi-D's Books and Cooks
  • Cranberry Amaretto Ice Cream from The Redhead Baker
  • Cranberry Apple Flan from The Freshman Cook
  • Cranberry Breakfast Smoothie from Cindy's Recipes and Writings
  • Cranberry Crescent Rolls with Maple Icing from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
  • Cranberry Curd Tart from Savory Moments
  • Cranberry Glazed Meatballs from Palatable Pastime
  • Cranberry Mule from The Spiffy Cookie
  • Cranberry Nut Cream Cheese Ball from Our Crafty Mom
  • Cranberry Orange Scones from Caroline's Cooking
  • Cranberry Orange Sweet Rolls from Cookaholic Wife
  • Cranberry Pecan Mini Cheeseballs from Cheese Curd In Paradise
  • Gin & {Cranberry-Orange} Jam Cocktail from Books n' Cooks
  • Sparkling Cranberry Brie Bites from Sweet Beginnings
  • Turkey Nachos with Cranberry Salsa from A Day in the Life on the Farm

  • Thank you for dropping in today so I could share these Cranberry Apple Flans with you! As always, if you have any questions, please let me know by dropping me a comment or email me at thefreshmancook@hotmail.com.

    Don't forget to print the recipe!


    Cranberry Apple Flan

    Cranberry Apple Flan

    Yield: 6
    Author:

    ingredients:

    • 6-3/4 cup Custard Cups (glass)
    • 1 cup of fresh Cranberries
    • 1 Granny Smith Apple (peeled)
    • 1 cup Sugar (divided 1/2 and 1/2)
    • 1/4 cup Water
    • 2 cups Whole Milk
    • 4 large Eggs, whisked together
    • 1 teaspoon Vanilla Extract
    • Pinch of Salt

    instructions:

    How to cook Cranberry Apple Flan

    1.  Peel the apple, then place the cranberries and apple in a food processor and process like above. Set aside for a few minutes.
    2. Stir together the 1/2 cup sugar and the water using a small heavy saucepan. Use low heat to dissolve the sugar.
    3. Once dissolved, turn the heat up so it boils, and let it boil to the point that the syrup becomes a light amber color. Brush the sides of the pan with a wet pastry brush, pushing the sugar that collects on the sides down into the syrup. Swirl the pan a few times during the process. this should take about 10 minutes.
    4. Place the custard cups in a baking dish that will fit them all. You can use a lasagna pan, or anything that will let the 6 cups set in the bottom of the pan. Once the syrup starts to turn light amber, watch it closely, and as it turns a bit darker, start pouring the syrup into each little cup. Do this quickly, tilting the cups, coating the bottom and going just a little bit up the sides.
    5.  Combine the milk and 1/2 cup of sugar in a medium sized saucepan, using low heat. Stir until the sugar dissolves, then add the eggs, whisking them together first. Add vanilla and salt and stir.
    6. Start pouring the custard mix into the bowls, pouring it through the cheesecloth, straining the custard. Make sure to leave some room in the bowls to add the mix of cranberries and apple. You can always go back and add more custard before it goes in the oven.
    7. Add the chopped apple and cranberries to the custard. I always stuff the bowls full to achieve the full flavor. Add water to the baking dish, going about 1/2 way up the side of the cups.
    8. Bake until the center of the flan is set, about 40-50 minutes. Remove from the oven and remove cups from the water to stop them from cooking. Let sit for 30 minutes.
    9. Chill the cups for a minimum of 4 hours, and they can chill for up to a day max. Top with whipped cream, if desired!
    10.  To release the custard from the cups, just take a small knife or a toothpick around the sides of the cup, then place the plate you want to serve on over the top of the custard cup, and flip it over. The custard should slide out easily!
    flan, cranberries, apples, desserts, individual desserts, custard, baked dessert, baked custard
    desserts, snacks, fancy desserts, dinner parties

    Did you make this recipe?
    Tag @thefreshmancook on instagram and hashtag it #Cranberry Apple Flan
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Monday, November 4, 2019

Cranberry Salsa

Welcome to Cranberry Week 2019! Join me and some blogging friends as we share lots of fun and tasty cranberry recipes for the holiday season!
There are so many ways to enjoy cranberries, no matter if you are baking, grilling, or even drinking them! Today I thought I would start the week with an appetizer using fresh cranberries, so I made a Cranberry Salsa with some Cinnamon Sugar Tortilla Chips as an accompaniment. It could also be served as a dessert, an afternoon treat, or just a snack. It is also perfect for your Thanksgiving festivities!
 
Cranberry Salsa 
(serves 2)
(printable recipe at end of page)

1 cup fresh Cranberries
1/2 of a fresh Pear
1 tablespoon chopped Serrano Pepper
4-5 leaves fresh Cilantro
Juice from 1 Lime
1 teaspoon Sugar 
1 cup Sugar
2 teaspoon Cinnamon
Flour Tortillas
2 tablespoons melted Butter


Using a food processor, mix together the cranberries, pear, pepper, serrano pepper, cilantro, lime and sugar. You can also chop the above items if a food processor is not available. 

 Process again until the salsa has the consistency you are looking for. Refrigerate while you make the cinnamon sugar chips.

Set up a baking rack, like the kind you cool cookies on when they come out of the oven. Set the rack on top of the baking sheet and then set aside for the moment.

Mix together the sugar and cinnamon. I used a fork, which made it really easy to get them thoroughly mixed. Set aside. Preheat your oven to 350 degrees.

Melt the butter and generously spread it over the tortillas. I used street tacos size tortillas because I had some already. You can use any size that you want. 

Sprinkle the cinnamon sugar mix over each of the taco shells. Knock off any extra.


Use a pizza cutter or a sharp knife to cut the tortillas into wedges. Place the pieces on the baking rack and bake in the oven for 5-7 minutes. Check to see if the sugar is melting and creating a glaze over the tortillas. If it is you should remove them from the oven. Let them sit on the rack until cooled. If you are making the tortilla chips ahead of time, place them in a plastic container until ready to use.

Serve chips warm or at room temperature. Enjoy!

Check out what my fellow bloggers made for today's "Cranberry Celebration"!

 It's Cranberry Week! See all the other delicious cranberry recipes being shared today (and follow #cranberryweek to see even more): 

     
     Don't forget to print the recipe! 
     
Cranberry Salsa

Cranberry Salsa

Yield: 10-12 servings
Author:

ingredients:

  • 1 cup fresh Cranberries
  • 1/2 of a fresh Pear
  • 1 tablespoon chopped Serrano Pepper
  • 4-5 leaves fresh Cilantro
  • Juice from 1 Lime
  • 1 teaspoon Sugar
  • 1 cup Sugar
  • 2 teaspoon Cinnamon
  • Flour Tortillas
  • 2 tablespoons melted Butter

instructions:

How to cook Cranberry Salsa

  1. Using a food processor, mix together the cranberries, pear, pepper, serrano pepper, cilantro, lime and sugar. You can also chop the above items if a food processor is not available.
  2. Process again until the salsa has the consistency you are looking for. Refrigerate while you make the cinnamon sugar chips.
  3. Set up a baking rack, like the kind you cool cookies on when they come out of the oven. Set the rack on top of the baking sheet and then set aside for the moment.
  4. Mix together the sugar and cinnamon. I used a fork, which made it really easy to get them thoroughly mixed. Set aside. Preheat your oven to 350 degrees.
  5. Melt the butter and generously spread it over the tortillas. I used street tacos size tortillas because I had some already. You can use any size that you want.
  6. Sprinkle the cinnamon sugar mix over each of the taco shells. Knock off any extra.
  7. Use a pizza cutter or a sharp knife to cut the tortillas into wedges. Place the pieces on the baking rack and bake in the oven for 5-7 minutes. Check to see if the sugar is melting and creating a glaze over the tortillas. If it is you should remove them from the oven. Let them sit on the rack until cooled. If you are making the tortilla chips ahead of time, place them in a plastic container until ready to use.
  8. Serve chips warm or at room temperature. Enjoy!
cranberry, cranberries, salsa, cinnamon sugar tortillas, appetizer, holidays
appetizers, snacks
Did you make this recipe?
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