Blond Brownies

April 17, 2008

No chocolate? That’s right. With these ‘blondies,’ you may never crave chocolate again! SAM

1/4 cup butter
1 cup firmly packed dark brown sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped pecans or English walnuts

Preheat the oven to 350 degrees F. Grease and flour an 8-inch square pan. In a saucepan, melt the butter. Add the sugar, egg, and vanilla. In a medium bowl, mix the flour baking powder, and salt and add to the egg mixture. Add the pecans. Spread into the pan and bake for 30 minutes. Cool slightly in the pan before cutting into squares.
Makes 16 brownies.

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Real Lemon Pie

April 5, 2008

Just because it’s easy doesn’t mean it’s not great! And, yes, you use the whole lemon, rind and all. SAM

3 eggs
1 large lemon, unpeeled, seeded, and quartered
1 1/4 cups granulated sugar
2 tablespoons lemon juice
1/4 teaspoon vanilla extract
Dash of salt
1/4 cup butter, melted
1 9-inch prepared pastry shell,, unbaked

Preheat the oven to 350 degrees F. In a blender or food processor, combine the eggs, lemon, sugar, lemon juice, vanilla extract, and salt. Process until smooth. Add the butter and process 5 seconds longer. Pour into the prepared pastry shell and bake for 30 to 35 minutes. Cool on a wire rack. Serve with vanilla ice cream.
Makes 8 servings.

Adapted from Emily’s cookbook All-American Comfort Food.


Sour Cream Pound Cake

March 21, 2008
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This is a holiday recipe from Emily’s childhood. Truly, it’s the only pound cake you’ll ever need. SAM

1 1/4 cups butter, softened
3 cups sugar
6 eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1 (8-ounce) carton sour cream
1 teaspoon vanilla extract

Preheat the oven to 325 degrees F. Grease and flour a 10-inch stem or Bundt pan. With an electric mixer on medium speed, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. In a separate bowl, combine the flour and baking soda. Add to the butter mixture alternately with the sour cream. Add the vanilla. Pour into the prepared pan and bake for 1 1/2 hours. Let cool in the pan on a wire rack for 10 minutes before removing.
Makes 15 servings.

Adapted from Emily’s cookbook All-American Comfort Food.


Lemon Sauce

March 15, 2008
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Easy, tart, rich, and smooth … this quick sauce is great on everything from Gingerbread to pound cake. SAM

1/2 cup granulated sugar
2 tablespoons cornstarch
Dash of salt
1 cup hot water
2 teaspoons lemon zest
2 tablespoons lemon juice
2 tablespoons butter

In a medium saucepan combine the sugar, cornstarch, and salt. Stir in the water and boil, stirring constantly, until clear and thickened. Add the lemon zest, juice, and butter. Serve warm or cold.
Makes 1 1/2 cups

Adapted from Emily’s cookbook All-American Comfort Food.


Gingerbread

March 13, 2008
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Some cooks bake gingerbread just for the smell! SAM

1 1/3 cups all-purpose flour
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup firmly packed dark brown sugar
1/2 cup butter, softened
1/2 cup boiling water
1/2 cup molasses
1 egg, lightly beaten

Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan on the bottom only and set aside. In a large bowl, combine the flour, spices, salt, baking powder, and baking soda. Add the sugar, butter, water, molasses, and egg. Stir just to blend and pour into the prepared pan. Bake for 30 to 40 minutes.
Makes 9 servings.

Adapted from Emily’s cookbook All-American Comfort Food.


Chocolate Pudding Cake

February 15, 2008
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This recipe comes from a dear friend of Emily’s in Paris. It’s an old French recipe and it’s unbelievably dark and rich and good! SAM

Unsalted butter & flour for preparing cake pan
10 ounces bitter chocolate (not unsweetened)
1/4 cup sugar (optional)
1 cup very strong coffee
8 tablespoons unsalted butter (1 stick)
4 large eggs, room temperature
1 tablespoon cocoa powder
Whipped Cream or vanilla ice cream for serving

Preheat the oven to 350 degrees F. Butter and lightly flour a 7-inch stem pan and set aside. (A 9-inch stem pan is okay. The cake will be a little thinner.)

Break the chocolate into 1-inch pieces and place in the top of a double boiler over simmering water. Add the sugar, if you want a sweeter cake, plus the coffee and butter and heat until melted, stirring occasionally. Remove from the heat, keeping the chocolate mixture over the hot water.

With an electric mixer fitted with a balloon whisk, beat the eggs at medium-high speed until they are quadrupled in volume, light yellow, and airy, 3 to 4 minutes. Reduce the speed to medium-low and, beating constantly, pour in the warm chocolate mixture in a thin stream. Do not add it too quickly or the eggs will curdle. Mix until just blended. Pour the batter into the prepared pan and place in the center of the oven. Bake for 40 to 45 minutes or until the top cracks. The cake will be very moist. Cool in the pan on a wire rack for 30 minutes. It will settle some in the pan. Turn out onto a serving plate, as the cake is not easy to move once out of the pan. Sprinkle with cocoa powder and serve with whipped cream or vanilla ice cream. Store tightly wrapped in the fridge. It’s even better the next day.
Makes 8 to 10 very rich servings.


Walnut Wedding Cookies

February 6, 2008
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As delicate as a new bride … SAM

3/4 cup butter, softened
1/2 cup confectioners’ sugar plus additional for topping
2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 cup finely chopped walnuts
1/4 cup heavy cream

With an electric mixer on medium speed, cream the butter and sugar. Add the vanilla, beating until blended. Add the flour, salt, and nuts. Add the cream. Form the dough into a roll 2 1/2 inches in diameter and wrap tightly in plastic. Chill several hours or overnight.

Preheat the oven to 375 degrees F. With a sharp knife, cut the dough into 1/4-inch thick slices and place on ungreased baking sheets. Bake for 15 minutes, or until delicately browned around the edges. Remove to wire racks to cool slightly. While still warm, speinkle with additional confectioners’ sugar.
Makes 3 dozen cookies.