Today is ‘National Waffle Day’. Here are some Waffle Treats for you to make for your friends and/or family.
Sweet Potato Waffles – a great way to use leftover Sweet Potatoes or just to use your Sweet Potatoes. Good for Breakfast and or Dinner instead of Potatoes.
Gingerbread Waffles – this is definitely a ‘makeover’ using leftover Gingerbread pieces. This may not be appropriate for ‘National Waffle Day’ in August but keep it mind for your Winter Breakfasts or Desserts!
Hong Kong Waffles – a favorite of mine – fun to make and fun to eat. These Waffles are sold as ‘Street Food’ in Hong Kong but can easily be made with your Belgian Waffle Iron.
More Waffles – just an overview of the types of Waffle Irons and recipes available today!
Try one or more of these today or for your weekend Brunch, Lunch or Supper
We have several fruit trees in our backyard and an Asian Pear is one of them. This year the branches were so laden with fruit that one of the branches actually broke forcing me to bring in the pears and use them. Some of them were rather small as this was early in the season. But since Asian Pears are usually pretty firm and even crunchy when ripe, I was able to use them. I actually let them sit in the house for about a week to ripen sufficiently. Fortunately, there are still many more pears on the tree that are reaching their potential in size and ripeness.
With this first batch I decided to make a Pear Tart. I love Pears and I love Pastry, especially that made with Puff Pastry. The Tart that I made is really fun to do in that when you place the fruit and filling on the pastry, it is flat. You place the filling on the dough and leave almost an inch of dough all the way around. When it bakes, the sides raise up to form a rim around the tart. The instructions and photos will be give below. Please be sure and try it yourself and see how good it can be.
The ingredients you will need for the Pear Tart is a sheet of Puff Pastry (or you can make your own pastry dough and fit it into a tart pan. The only kind of pastry dough that will raise up around the filling is the puff pastry. So Ingredients listed below.
Puff Pastry (This dough takes a long time to make but it can be purchased in large sheets at a restaurant supply such as Smart and Final.
Pears (peeled and quartered (Any fruit will do)
Tapioca or Corn Starch
Brown or Granulated Sugar
The Equipment you will need:
Silicon Sheet or Parchment Paper. (The Silicon Sheet works best)
Dough Docker or a fork
2 quart Saucepan to cook the Custard in
- Make your Custard and set aside.
- Peel, core and quarter the Pears. (You should have about 4 cups)
- Place in a colander; rinse and dry thoroughly. Then place in a medium size mixing bowl.
- Combine 2 Tbsp. of Tapioca (can be purchased in an Asian Market or Restaurant Supply House) or Corn Starch, 1- 2 Tbsp. Cinnamon (depending on your taste), 1/4 cup Brown or Granulated Sugar.
- Toss the quartered Pears with the Starch/Cinnamon Mixture and set aside.
- Place a sheet of Puff Pastry (about 12 inches square – or any other shape you want to use) on the prepared pan. (If frozen, allow about 5-10 minutes for it to thaw)
- Use a dull knife (such as a butter knife or pie trimmer) to mark off the edges – 1/2 to 3/4 inch.
- Use your Docker or Fork to poke holes in the dough – all over!. (This will prevent the pastry from raising up.) In the photo below are the Docker, a Pizza Cutter and an old-fashioned Pastry Trimmer.
- Preheat your oven to 400 degrees and make sure the baking rack is at the middle position.
- Evenly spread the Custard on the Dough within the lines that you marked.
- Remove the pears from the Starch/Sugar Mixture with a slotted spoon. This will ensure that any liquid released from the Pears will stay in the bowl. (The liquid will make your pastry soggy so be sure to leave it behind!)
- Arrange the Coated Pears evenly over the Dough.
- Place in the preheated oven and bake for 20-25 minutes. The Pastry edges that raised up should be a dark golden color when finished. You want to be sure that the pastry is well baked before removing form the oven.
- Allow to cool slightly before serving. Cut into squares and serve as is or with Whipped Cream.
This Tart make a delicious dessert or can also be eaten for breakfast!
Ev requested a Black Forest Cake for his Birthday this year. I made for past Birthdays and he loved it so much he wanted another one. So now I have decided to document the preparation of this utterly delicious, decadent cake. If you can, make it when fresh Cherries are available but if not, then frozen or canned Cherries will work. This year I used dried Cherries which I reconstituted in Cherry Liqueur along with frozen Cherries. There was an excess of frozen Cherries, so I put the leftovers on top of the cake as decoration.
The ingredients you will need for a Black Forest Cake are:
1 dozen large Eggs
1/2 cup Cocoa Powder
1/2 cup Black Cocoa Powder or a total of 1 cup regular Cocoa Powder
Vanilla & Almond Extracts
1 Qt. Whipped Cream
Note: For exact measurements and complete directions please go to Black Forest Cherry Cake
First of all, gather and measure all of your ingredients. Separate the Whites from the Yolks and allow them to come to room temperature.
Prepare three 9″layer pans by spraying with a Vegetable Spray and then fitting with Parchment or Waxed Paper.
Preheat the oven to 350 degrees.
Sift together the Flour, Cocoa Powders and 1/4 cup of the Sugar.
Beat the Egg Yolks and 1/4 cup of Water with an Electric Mixer until they are thick and light colored. Gradually add the Sugar while still beating; once all the Sugar has been beaten in add the Flavorings.
Exchange the Wire Beater for the Paddle Beater. Sift the Flour Mixture over the Beaten Egg Yolks and slowly beat it in with the Paddle Beater.
Flour Mixture Blended in
Next using a clean bowl and beater use the Wire Whisk to beat the Egg Whites to a soft Peak. (Over-beating them will make the cake dry and underbeating them will cause the cake not to rise fully)
Once all the Egg Whites have been well-blended into the Chocolate Batter, pour into the prepared pans and bake in the preheated oven for 20 minutes or until a toothpick inserted in the middle of each layer comes out clean.
Set the pans to cool on a wire rack; once the layers are cool to the touch (about 15-20 minutes) invert onto the rack by placing the rack over the pan and turning over. Cool the layers completely before assembling.
While the layers are cooling, prepare the syrup, the filling and the Chantilly Creme. (This may also be done while the cakes are baking) See the link above for the recipes and directions.
Brush the cake layers with the Syrup.
Place the first layer, top side up on a serving plate and spread with the Chantilly Creme. Add half the Cherry Filling and the second layer of cake.
Repeat the process with the second layer and then add the third layer.
Use a pastry bag filled with the Chantilly Creme and drop Rosettes on the top of the Cake. If there is Creme left over, spread it on the sides of the cake.
Top each Rosette with a Cherry (if any leftover or use Maraschino Cherries or none at all, if preferred.
Refrigerate at least one hour before serving. When serving cut with a serrated knife and cut small to moderate pieces as this is a rich cake. Delicious, but rich!
Do you have an Apple Tree that is a mass producer? Or do you have friends with Apples that they are trying to get rid of? If the answer to either question is yes, then here is what you can do with them. If the answer is no and you need to purchase apples, you can still use the recipes below. For convenience the recipes are listed in alphabetical order.
To make the Apple Braid you will need Puff Pastry Sheets – Sliced Apples as prepared for Apple Turnovers, a Baking Sheet and a knife.
- Peel, slice and dress the Apples as for the Turnovers.
- Lay out a large sheet of Puff Pastry (alternatively use Pie Crust) on a pastry board.
- Arrange the prepared Apples down the middle of the Pastry leaving about 2 inches at either end.
- As pictured, cut the exposed pastry into 2″ strips.
- Lap each piece over the middle, working from side to side. Fold in the ends so that the Apples are completely covered.
- Transfer to a baking pan that has been covered with baking parchment or a silpat sheet.
- Preheat the oven to 400 degrees. While the oven is heating, brush the Pastry with a beaten Egg White and then sprinkle with Demarara Sugar. (Coarse, brown Sugar)
- Bake on the lower shelf of the oven for 25 minutes or until the pastry has puffed up and is a dark golden brown.
- Remove from the oven and allow to cool before transferring to a serving platter or cutting board.
- To serve, cut into pieces at least 2 inches long. Best when eaten warm and is very good with Vanilla Ice Cream or Whipped Cream.
Angel Food Cake is like it’s name implies – ‘light and heavenly’. Angel Food Cake is the perfect summer dessert. It can be eaten plain (and not make you feel too full or sugared out) or it can be topped with Strawberries and Whipped Cream or filled with Ice Cream and covered with a Baked Meringue for a faux ‘Baked Alaska’.
The main structure of an Angel Food is Egg Whites whipped full of air which in turn provides the leavening for your cake. Because it has no fat, an Angel Food Cake has fewer calories than most other shortened cakes. There are three main ingredients in Angel Food Cake – Egg Whites, Sugar & Flour. Add a little salt for balance and Vanilla for flavor and lots of air for your leavening agent.
To have your Angel Food Cake come out like it should, just follow a few important rules:
1. Separate the Egg Whites from the Yolks and make sure that not a speck of Yolk gets into the White portion. Egg Whites are mainly Protein and Egg Yolks contain a good portion of Fat. The Whites will not beat up like they should if you get even a tiny bit of yolk into them. So, when you separate your Whites from the Yolks, follow a few simple rules.
- Separate the Eggs when they are still cold from the refrigerator. There is less chance of getting the yolk into the white this way.
- Have a clean bowl for the Whites and another bowl for the Yolks. Have a second smaller bowl to separate the White into before adding to your larger bowl. This way, if some yolk gets into the white by mistake, it is only one white that you cannot use, instead of a whole bowl full of them. If you do get some yolk into the white this way, just combine the White and the Yolk and set aside for another use, such as scrambled eggs or cookies that require a whole egg.
- If you are not going to use the yolks right away, cover with a thin layer of water and then plastic wrap and refrigerate. The water will prevent the yolks from drying out. When ready to use, the water should be easy to pour off or just incorporate them into the eggs.
- Allow your Whites to come to room temperature before beating them. Cold Egg Whites will not beat up as well as the warmer ones and therefore will not be able to incorporate enough air to make a light cake.
2. Use a tube pan that is large enough to hold at least a 12 Egg White Cake. Never, ever grease the pan when making Angel Food Cake or other Sponge Cakes. The lubricant will make the batter fall down and not raise up sufficiently. The Angel Food Cake needs the ungreased walls of the pan to cling to when raising in the oven.
3. Always use Cake Flour for an Angel Food Cake. (Cake Flour is lighter than All-Purpose and will therefore give you a lighter cake. Spoon the Flour into a dry measuring cups and level off with a straight-edged spatula.
4. Sift the Flour and half the Sugar into a clean, dry mixing bowl.
5. Make sure the bowl that you are going to beat the whites into is clean and dry; any speck of grease or other residue will prevent the Whites from beating up properly.
6. Always, fold the flour into the beaten whites, DO NOT MIX – the folding process is an over and under motion. Beating will deflate the Whites and prevent the cake from raising up properly.
7. When you are ready to begin your cake preparation, lower your oven rack to the lowest setting and heat the oven to 350 degrees.
For the recipe go to angel-food-cake/. This recipe is a 12 Egg White recipe – for a taller cake increase the recipe by 1/2 – use 1 1/2 cups of Whites instead of 1 cup. Increase all the other ingredients accordingly. For the increase recipe use a 12 inch tube pan. The cake pictured in the recipe was made in a 10 inch tube pan. I prefer the large one because it make a more attractive cake.
The best and easiest way to beat your Whites if to use a ‘standing electric mixer’. A hand mixer can also be used but the standing mixer will give you the best results. As an anecdote, the very first Angel Food Cake that I made was when I was a teenager and decided to make for my Mother for Mother’s Day. We did not own an electric mixer or even a hand electric mixer. All we had was a Rotary Egg Beater and this was before they put ball bearings into the wheel. It took me so long to beat those Egg Whites that I ended up with a blister on my thumb. If we had even a wire whisk, that would have been infinitely better. But the Cake turned out fine but I don’t think I made another Angel Food until I owned an electric mixer.
Sift the Flour/Sugar mixture over the Beaten Egg Whites and use a rubber spatula to fold the dry ingredients into the Whites. Be sure and get all the dry ingredients incorporated.
Use a rubber spatula to scrape the batter from the mixing bowl to the baking pan. Level off the top and then place in the lower third of the pre-heated oven and bake for 45 minutes. The increased recipe bakes for the same time as the original one as the pan you use is larger.
There are many ways to serve Angel Food Cake – the photos below show two different ways –
At right, Angel Food Cake with Strawberries,
Vanilla Ice Cream and a Chocolate Sauce made
from Bittersweet Chocolate melted with Butter and
a little Heavy Cream, Powdered Sugar and Vanilla.
Keep it thin so it can be poured over the cake.
The photo below shows Angel Food Cake with
fresh Peaches and fresh Pitted Cherries which
have been cut in half. Add a little Whipped
Cream or just pouring Cream and you have a
delicious dessert or even breakfast.
October is ‘National Apple Month and what better time to talk about, eat and use Apples in Desserts, Snacks and Meals. Here is an Alphabetical list of some of the Apples available. There are so many, it is almost impossible to be able to keep track of them all. We all have our favorites but it may be fun to try a new one or two. Keep on eye for some of the ones listed below. There is at least one for every letter of the Alphabet except for the letter ‘X’. If anyone knows of an Apple beginning with an ‘X’, please let me know. At the end of this list are links to Apple Recipes in this Blog.
- A Ambrosia, Anna Apple
- B Beverly Hills, Burgundy
- C Crab Apples, Cameo, Captain Kidd, Candy Crisp
- D Delicious, Dawn, Davey, Dayton
- E Epicure
- F Fuji
- G Granny Smith, Gravenstein, Golden Delicious, Gala
- H Hayes, Hampshire, Hawaii
- I Irish Peach, Idared
- J jonathan, Jonagold, Jester, John, Jonadel
- K Kary, Kent, Katya, Keepsake
- L Lady, Liberty, Limelight
- M McIntosh, Maiden’s Blush, Macon
- N Nectar, Niagra, Norfolk
- O Oliver, Opal, Ontario
- P Pippin, Pink Lady, Pacific Rose, Pacific Beauty
- Q Quebec Bell, Queen Cox
- R Razor Russet, Red Delicious, Red Baron
- S Scarlet, Scarlet Surprise, Scarlet O’Hara
- T Taylor, Telstar, Tickled Pink
- W Winesap, Waltz, Wellington
- Y Yates, Yellow Transparent, York Imperial
- Z Zari, Zest
APPLE BREAD – http://www.sylveeeskitchen.com/recipes/baked-goods/breads/apple-bread/
APPLE COOKIES - http://www.sylveeeskitchen.com/recipes/baked-goods/cookies/apple-cookies/
CARAMEL APPLES - http://www.sylveeeskitchen.com/recipes/baked-goods/cookies/apple-cookies/
This time I decided to make a batch of Ricotta using Rennet Tablets. It was my understanding that a quarter of a Rennet Tablet would be sufficient to curdle two quarts of milk. Unfortunately, this did not happen. When I used the Lemon Juice the heated Milk curdled within about 2 minutes. With the Rennet, I cooked and stirred with the Rennet added (after the milk came to a boil) for about 10 minutes. Getting frustrated I added Lemon Juice and it still did not look curdled so I added the rest of the Rennet Tablet. It finally curdled but did not yield as much Cheese as the Lemon Juice alone did and it was much looser and did not hold its shape. Fortunately I used the Cheese in Sweet Cheese Turnovers so the thickness did not matter as much. To add body to the Cheese I also used about half a carton of Mascarpone (thick Italian Cream Cheese). Next time I will go back to the Lemon Juice.
To make the Turnovers I placed the drained Ricotta in a medium-sized mixing bowl and added half a carton of Mascarpone, (about 4 oz.) along with 1 Egg, 2 Tablespoons Granulated Sugar (this should be to your taste) and some Vanilla. A pinch or two of ground Cinnamon may also be added if desired. Combine the mixture and refrigerate until ready to use.
For the Turnovers I used commercial Puff Pastry but you can use Pie Crust or any other type of Dough that you prefer.
Have a small bowl of cool water at hand to help seal the pastry edges along with a fork to crimp them.
Lay out the Pastry on a cutting board and cut into 6″ squares. If needed you can use a clean ruler to measure. I usually just eye-ball it. Use a long knife or Pizza Wheel. Keep your eye on the end point and you will end up cutting a straight line. If you try to guide the knife or wheel, it is likely that your pieces will end up crooked. (I learned this little trick from my Mother who used to make all our clothes – when she cut out fabric she always said, keep your eye on the place where you want to end – this will guide your hand and keep it straight) It works every time!
Arrange the squares so that they are facing you as a diamond. Place a scoop of the filling on each square. (I used a #30 food scoop – about 1 1/2 Tbsps.) The filling should be placed just below the mid-point which will give you enough room to fold over the pastry and seal the edges without the filling oozing out the sides.
Using your clean finger or a pastry brush lightly coat the edges of two adjacent sides with the water; fold over into a triangle and then crimp with the fork.
If you plan on baking the Turnovers right away preheat your oven to 400 degrees. Line a baking sheet with parchment. Place the Turnovers on the lined baking sheet with at least 2 inches between each turnovers on all sides. Even though there is no leavening agent as such in Puff Pastry, the layers formed by the Butter will puff up tremendously. Once the baking pan is full brush with beaten egg and sprinkle with Turbinado Sugar. Bake in your preheated oven for 20 minutes (DO NOT OPEN THE DOOR UNTIL THE 20 MINUTES ARE UP). The Turnovers should be a golden brown when completely baked – if after 20 minutes they are still too pale then bake for another 5 minutes or until golden brown. The Baked Turnovers are the Feature Photo above.
If you plan on freezing all or part of the Turnovers before baking them you can place them as close together on the sheet that you can as long as they don’t touch each other. Once they are frozen wrap them in plastic wrap or the parchment and place in a freezer bag. You can remove and bake as many or as few at a time as you need.