Archive for December, 2014


Orange slice cake

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I don’t like fruit cakes…I really don’t like them, but this recipe is REALLY good. A friend shared this with me, saying that it was her mothers recipe. As she described it to me I kind of felt less enthusiastic about the wondrous smell coming from the plate she handed to me.  The cake was still warm from the oven and it smelled HEAVENLY, but then I tried it and was totally won over.  This is glorious!!!!

Orange Slice Cake

Cream together 1 cup butter (softened), 2 cups sugar,

add 4 eggs, one at a time Dissolve 1 tsp. baking soda in 1/2 cup buttermilk

and add to creamed mixture.  Also add 1 tsp salt, 1 tsp almond flavoring,

and 1 tsp vanilla flavoring Set this mixture aside.

In a large bowl, 4 cups flour, 1 pound orange slice candy (chopped),

4 oz. candied cherries (chopped), 1 pound chopped dates,

(optional…2 cups chopped nuts)

COMBINE the flour mixture with the creamed mixture. Grease pan (9×13, 2 loaf pans, or Bundt) and Bake at 300 degrees for 1 hour and 45 minutes.

Peanut Butter Cookies

Peanut Butter Cookies from One of the Best Bakers in America

Peanut Butter Cookies
Yield: Five dozen small cookies

I like to keep these around as small bites, good for eating on their own or for sandwiching with very dark chocolate ganache or tart concentrated berry or apricot jam. 

155 g/1 cup peanuts
155 g/1 1⁄3 cups oat flour
½ t baking powder
1 t salt
57 g/1/4 cup unsalted butter, at room temperature
100 g/1/2 cup sugar
128 g/1/2 cup good-quality smooth natural peanut butter
1 t vanilla extract

Preheat the oven to 350°F/180°C. Spread the peanuts in a single layer on a baking sheet and toast until golden brown, 5 to 7 minutes. Remove from the oven and let cool completely.

In the bowl of a food processor, pulse the peanuts and flour together until very finely ground. Transfer to a bowl and whisk in the baking powder and salt.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium high speed until well combined and beginning to gain volume, about 2 minutes.

Add the peanut butter and beat to combine on medium speed, scraping down the sides of the bowl as needed. Reduce the mixer speed to low and add the vanilla.

With the mixer speed on low, add the flour-nut mixture and mix until just combined.

Roll the dough into walnut-size balls, and transfer them to two parchment-lined baking sheets, spacing them 1 in/2.5 cm apart. Bake for 15 to 18 minutes, rotating the baking sheets midway through baking, until the edges of the cookies are golden.

Remove the baking sheets from the oven and let the cookies cool completely. Repeat with the remaining dough. The cookies will keep for up to 3 days in an airtight container.

Sesame variation: Replace the peanuts with 147 g/2⁄3 cup sesame seeds, the oat flour with 147 g/1 cup wholegrain Kamut flour, the peanut butter with 128 g/1/2cup tahini. Reduce the salt by half and proceed as directed.

997067_388568181307337_6368298291325192549_n       I saw this on Facebook and tracked it down to The Biker Chick’s Kitchen…a page on Facebook.  My husband LOVES cheese and bacon and I’m kind of getting him into a bit of zip with seeded or tamed jalapeno’s.  This will be a great recipe to make for the office sometime.

Bacon-Jalapeño Cheese Ball

6 slices bacon            ¼ cup chopped pecans           8 oz cream cheese, room temp ½ cup shredded cheddar cheese         2 tbsp fresh parsley,        chopped 1 clove garlic,minced ¼ tsp ground cumin           ¼ tsp cayenne pepper               1 tsp lime juice          2 tbsp cilantro ½ tsp Worcestershire sauce               2 jalapeños (ribs and seeds removed), finely chopped

Crackers (for serving)

Preheat oven to 350 F. Spread the pecans on a baking sheet and toast for 5-7 minutes, or until fragrant. Cook the bacon in a large skillet set over medium heat until crispy. Transfer to a paper towel-lined plate. Allow to cool slightly, then crumble and divide in half. In a medium bowl, stir together the cream cheese, cheddar cheese, parsley, garlic, cumin, cayenne, lime juice, Worcestershire sauce, half of the minced jalapeños, and half of the crumbled bacon until well combined. Season the mixture to taste with salt. On a large plate, stir the toasted pecans, remaining minced jalapeños, cilantro and bacon together. Moisten your hands slightly and shape the cream cheese mixture into a ball Roll. Then the ball in the pecan mixture until well coated. Cover the ball with plastic wrap and refrigerate for at least an hour before serving.