243 posts tagged “sugar”

Chocolate Croissant Bread Pudding

4 to 6 croissants, preferably 1 or 2 days old
2 cups half-and- half
2 cups heavy cream
Pinch salt
4 ounces semisweet or bittersweet chocolate, chopped
6 eggs
1 cup sugar
Vanilla ice cream, for serving, optional

Cut the croissants into 1-inch cubes. You should have about 3 1/2 cups. Place the cubes in an ovenproof baking dish. In a saucepan, heat the half-and-half, cream, and salt over medium-high heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Add the chocolate and whisk until melted.

In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot chocolate-cream mixture. Strain the mixture over the croissant pieces and toss lightly. Let sit while the mixture is absorbed, at least 15 minutes. As it soaks, fold the mixture a few times to ensure even soaking. When ready to bake, heat the oven to 350 degrees F.

Line a roasting pan that's 2 inches deep and larger than the baking dish with paper towels. Fill the pan with very hot water and place the dish of bread pudding inside. Bake until set, about 40 to 45 minutes. Serve warm, with a scoop of vanilla ice cream on each serving.

Kahlua Brownies with Buttercream Frosting and Chocolate Glaze
Yields 36 brownies

INGREDIENTS FOR CRUST:
1/3 cup light brown sugar, firmly packed
5-1/3 tablespoons unsalted butter, at room temperature
2/3 cup all-purpose flour, sifted
1/2 cup finely chopped pecans

INGREDIENTS FOR FILLING:
2 ounces unsweetened chocolate
1/4 cup solid vegetable shortening
4 tablespoons unsalted butter
2 large eggs
1/2 cup sugar
1/2 cup light brown sugar, firmly packed
1 teaspoon vanilla extract
1/4 cup Kahlua
1/2 cup all-purpose flour, sifted
1/4 teaspoon salt
1/2 cup chopped pecans

INGREDIENTS FOR BUTTERCREAM FROSTING:
6 tablespoons unsalted butter, at room temperature
2 cups sifted powdered sugar
1 tablespoon Kahlua
1 tablespoon heavy whipping cream

INGREDIENTS FOR GLAZE:
2 ounces semi-sweet chocolate
1 ounce unsweetened chocolate
2 teaspoons solid vegetable shortening

Preheat oven to 350 degrees.  Grease and flour a 9-inch square baking pan.  Cream sugar and butter until light and fluffy.  Slowly add flour and continue to mix until blended.  Add pecans.  When completely combined, press crust into bottom of prepared pan.  Set aside.
    
Combine chocolate, shortening, and butter in a small saucepan over low heat.  Stir until chocolate is melted and mixture is smooth.  Cool.  Combine eggs, sugars, and vanilla in a large bowl.  Mix until blended.  Stir into cooled chocolate mixture.  Add Kahlua.  Slowly add flour and salt, mixing until batter is smooth.  Stir in pecans.  Pour filling into prepared crust.  Bake 25 minutes, or until tester inserted in center comes out clean.  Be careful not to overbake.  Let cool.

Buttercream Frosting:  Cream butter, sugar, Kahlua, and cream in a small bowl until smooth and creamy.  Spread over cooled filling mixture and refrigerate 30 minutes.  More Kahlua may be added to make spreading easier.  For a less sweet brownie, use half of Buttercream Frosting.

Glaze: Melt chocolates and shortening over low heat, stirring constantly.  Cool and spread over Buttercream Frosting.

White Chocolate and Pecan Brownies
Yields 30 brownies

3 ounces unsweetened chocolate, broken into small pieces
3/4 cup unsalted butter, slightly softened
3/4 cup sugar
3/4 cup packed brown sugar
3 eggs
3/4 cup flour
6 ounces white chocolate, cut into 1/2-inch pieces
1/2 cup chopped pecans
2 tablespoons confectioners' sugar

Butter and flour a 9x13-inch baking pan.  Line the bottom with foil; butter and flour the foil, shaking off the excess. Melt the unsweetened chocolate in a double boiler over simmering water, stirring until smooth.  Set aside. Cream the butter in a mixer bowl until light.  Add the sugar and brown sugar, beating until fluffy.  Add the melted chocolate, mixing at low speed. Add the eggs 1 at a time, mixing just until moistened after each addition.  Blend in the flour.  Fold in the white chocolate and pecans.  Spoon into the prepared pan. Bake on the center rack at 350 degrees for 20 to 25 minutes or until a wooden pick comes out clean.  Cool on a wire rack. Invert onto a work surface; remove the foil.  Invert onto a serving plate; sprinkle with the confectioner's sugar.  Cut into bars.

Caramel Apple French Toast
Yields 6 servings

1 cup brown sugar
3 Tablespoons clear Karo syrup
6 Tablespoons butter
whole pecans
3 Delicious apples, peeled, cored, and sliced
1/3 cup water
1 teaspoon cinnamon
3 Tablespoons sugar
1 Tablespoon lemon juice
1 Tablespoon corn starch
12 slices Texas Toast or 1" thick cut French bread
12 oz. cream cheese
6 eggs
1 cup milk
1 cup whipping cream or half and half cream
1 Tablespoon vanilla
2 teaspoons cinnamon (or 1 teaspoon cinnamon + 1 teaspoon nutmeg)

Grease generously 13"x9" glass pan. Combine sugar, syrup, butter and boil in pan for one minute. Pour and spread over bottom of greased pan. Sprinkle with pecans. Combine apples, water, cinnamon, sugar, lemon juice and cook, stirring constantly, in pan over medium heat just until apples begin to soften. Add cornstarch and continue to stir until thickened. Remove from heat.

Thickly spread cream cheese over 6 slices of bread and place in single layer to
cover caramel mixture in pan (cream cheese side up). Distribute apple mixture
over bread/cream cheese layer. Cover with remaining 6 slices of bread.Blend together eggs, milk, cream, vanilla, cinnamon and gently pour over bread layers in pan. Cover and refrigerate overnight (not more than 24 hours). Remove cover and bake at 350F., 60 minutes or until brown and slightly puffy. Immediately invert each serving on plate, sprinkle with powdered sugar, top with sweetened whipped cream and garnish with pecans, cinnamon, or nutmeg.

NOTE: Fresh pears or peaches may be substituted for apples with cinnamon/nutmeg
seasoning. Fresh raspberries or strawberries may also be sprinkled over apple
mixture stuffing for additional color and flavor.

Banana Nut Delight Cake
Recipe courtesy of Paula Deen
Yields 1 8-inch three layer or 1 9-inch two layer cake

2 1/2 cups sifted cake flour
1 2/3 cups sugar
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2/3 cup vegetable shortening
2/3 cup buttermilk
1 1/4 cups mashed ripe banana
2 large eggs

For the cream cheese and nut frosting:
One 8-ounce package cream cheese, room temperature
1 stick (1/2 cup) unsalted butter, room temperature
One 1-pound box confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

1. Preheat the oven to 350°F (175°C). Grease and flour three 8-inch or two 9-inch cake pans.

2. Sift the flour, sugar, baking powder, baking soda, salt, and cinnamon into a large mixing bowl; add the shortening, buttermilk, and banana. Mix until all the dry ingredients are dampened, then beat at low speed for 2 minutes. Add the eggs and beat for 1 minute.

3. Divide the batter among the prepared pans and bake for 25 to 30 minutes. Cool for 10 minutes in the pans, then turn out the cakes on a rack to cool completely before frosting.

Make the frosting:
1. Combine the cream cheese, butter, confectioners' sugar, and vanilla extract and beat until fluffy. Fold in the pecans, and frost the cake. If you love lots of icing, you can make 1 1/2 times this recipe. Remember, this is not banana bread but a stacked cake, so be sure to frost between the layers as well as the outside.

Apple-Blueberry Crisp
Serves 8 to 10

1 cup (2 sticks) unsalted butter, cold, cut into small pieces, plus more for baking dish
2 1/4 cups all-purpose flour
3/4 cup packed dark-brown sugar
1/3 cup plus 1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon mace
1/2 teaspoon salt
1/2 cup old-fashioned rolled oats
2 cups blueberries
3 pounds apples (about 8), peeled, cored, and cut into thin wedges
Juice of 1/2 lemon (about 1 tablespoon)
2 tablespoons flour
Vanilla ice cream or whipped cream, for serving (optional)

Preheat oven to 375 degrees, with a rack in the lower third. Butter a 3-quart baking dish, and place on a parchment-lined baking sheet; set aside. In a large bowl, whisk together flour, brown sugar, 1/3 cup granulated sugar, cinnamon, mace, and 1/4 teaspoon salt. Using a pastry blender, cut in butter until large clumps form. Using a rubber spatula, mix in oats. Set aside.

In a large bowl, toss together blueberries, apples, lemon juice, remaining 1/2 cup granulated sugar, flour, and remaining 1/4 teaspoon salt to combine. Pour the blueberry and apple mixture into the prepared baking dish; sprinkle with reserved oat mixture, covering fruit evenly. Bake until juices are bubbling and the topping is evenly browned, about 50 minutes. Cool slightly on a wire rack. Serve crisp warm, topped with vanilla ice cream or whipped cream, if desired.

Overnight Eggnog Streusel Coffee Cake
Prep Time:20 min
Start to Finish:9 hr 20 min
Makes:15 servings

Streusel Topping
1/3 cup granulated sugar
1 tablespoon Gold Medal® all-purpose flour
1 tablespoon butter or margarine, softened
1/2 teaspoon ground nutmeg

Coffee Cake
1 cup granulated sugar
1/2 cup butter or margarine, softened
1 cup eggnog
1 container (8 ounces) sour cream
1 teaspoon rum extract
2 eggs
2 1/2 cups Gold Medal® all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Eggnog Glaze
1/2 cup powdered sugar
1 to 2 tablespoons eggnog

Grease bottom only of rectangular pan, 13x9x2 inches, with shortening. In small bowl, mix all Streusel Topping ingredients with fork until crumbly; set aside.

In large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed, or mix with spoon. Beat in 1 cup eggnog, the sour cream, rum extract and eggs until blended. Stir in 2 1/2 cups flour, the baking powder, baking soda and salt. Spread in pan. Sprinkle Streusel Topping over batter. Cover and refrigerate at least 8 hours.

Heat oven to 350°F. Uncover pan; bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes.

In small bowl, mix all Eggnog Glaze ingredients until smooth and thin enough to drizzle. Drizzle over coffee cake. For servings, cut into 5 rows by 3 rows.

Traditional Shortbread
Makes 12 wedges

Nonstick cooking spray
1 cup (2 sticks) unsalted butter
3/4 cup confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract
2 cups cake flour (not self-rising), sifted
2 tablespoons coarse sanding sugar

Spray a 9-inch fluted tart pan with a removable bottom with nonstick cooking spray; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Stir in vanilla. With mixer on low speed, slowly add flour. Mix until well combined. Evenly spread cookie dough into prepared tart pan. Refrigerate until firm, at least 2 hours and up to overnight.

Preheat oven to 325 degrees. Sprinkle shortbread with sanding sugar. Using a 2-inch round fluted cookie cutter, make a shallow cut in the center of the dough. Using the tines of a fork, score dough from the edge of the circle in the center towards the edge of the pan into 12 equal wedges.

Transfer tart pan to oven and bake until light brown and a toothpick inserted into the center of the shortbread comes out clean, 50 to 60 minutes. Immediately re-score circle and wedges with cookie cutter and the tines of a fork. Transfer to a wire rack and let cool 1 hour. Remove shortbread from tart pan and let cool completely. Cut into wedges with a serrated knife along the scored lines.

Chicken and Thai Basil Dumplings
Makes about 3 1/2 dozen

1 pound ground chicken breasts
2 ounces bean thread noodles, blanched and chopped
1 cup grated carrot, squeezed dry
1/4 cup loosely packed fresh Thai basil, chopped
1/4 cup scallion greens, cut on the diagonal
1 clove garlic, finely chopped
1 tablespoon green curry paste, (preferably Maeploy brand)
3 tablespoons fish sauce
2 1/2 tablespoons sugar
Coarse salt and freshly ground pepper
3 tablespoons coconut milk
1 package round white dumpling wrappers
1/2 cup smooth peanut butter
1/4 cup Sriracha chile sauce
1 can (14-ounce) coconut milk
2 tablespoons fish sauce
1/4 cup dark-brown sugar
Coarse salt and freshly ground pepper

Prepare the filling; combine all of the ingredients, except the dumpling wrappers, in a medium bowl. Bring a small saucepan of water to a boil. Add 1 teaspoon filling, and cook until no longer pink. Taste, and adjust the seasoning, if necessary.

Place a dumpling skin on work surface. Using your finger, wet around the edges with water. Place 1 1/2 tablespoons filling in the center. Fold dumpling skin over to enclose. Pinch the edges together to form a half moon. Pleat the rounded edge. Set aside. Repeat with remaining filling and wrappers.

Prepare dipping sauce; combine all the ingredients in a small saucepan. Heat gently, whisking, until emulsified. Be sure not to boil. Set aside to cool. Just before serving, bring a large pot, fitted with a steamer insert lined with lightly oiled parchment paper with a few holes poked in it, to a simmer. Add dumplings and simmer until cooked through, 5 to 7 minutes.

Kouing-Aman
Makes 15

1 3/4 cups room temperature mineral water
1 1/2 teaspoons fleur de sel, (sea salt)
1 pound (4 sticks) plus 2 tablespoons high-fat unsalted butter, chilled, plus more melted butter for tart rings
5 cups all-purpose flour
1 tablespoon firmly packed fresh yeast
3 cups sugar, plus more for rolling

In a small bowl, combine mineral water and salt. Let stand until salt has dissolved. Meanwhile, melt 2 tablespoons butter in a small saucepan over medium-low heat. In the bowl of an electric mixer fitted with the dough hook, combine flour and the melted butter on low speed. Add water-and-salt mixture, and continue to mix until well combined, about 2 minutes. Add yeast, and mix for 1 minute more.

Cover the bowl with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour. Punch the dough down, wrap in plastic, and place on a baking sheet. Chill for 2 hours in the refrigerator.

Meanwhile, on a Silpat (a French nonstick baking mat) or parchment paper, roll the remaining 1 pound butter into a 1/2-inch-thick rectangle. Wrap in parchment paper, and return to refrigerator until chilled, about 30 minutes. Remove the chilled dough from the refrigerator. On a lightly floured surface, roll out the dough to an 18-inch square. Center the chilled butter rectangle on the dough so that each side of the butter faces a corner of the dough. Fold the corners of the dough over the butter to enclose. Seal the edges by pinching them together. Roll the dough into a 24-by-8-inch rectangle. Fold the dough into thirds, aligning the edges carefully and brushing off any excess flour. (The object is to ensure that the butter is distributed evenly throughout so that the pastry will puff evenly when baked.) Wrap the dough in plastic, and chill for 20 minutes; this completes one turn.
Repeat process once, then repeat process twice, dusting the work surface and the dough with sugar, and using 1 1/2 cups for each turn. You will now have completed four turns.

Using a pastry brush, brush fifteen 3 1/2-by-3/4-inch ring molds with melted butter. Transfer to prepared baking sheets, and set aside. Remove dough from refrigerator. On a lightly sugared surface, roll the dough into a 1/2-inch-thick rectangle. Cut into fifteen 4 1/4-inch squares. Fold up the corners of one square toward the center; repeat process. Lightly press to adhere. Turn square over, and gently coat with sugar. Invert, and place in a prepared ring mold. Repeat with remaining squares.

Preheat oven to 425 degrees. Let rise in a warm place until puffed, 30 to 40 minutes. Bake until golden brown, 35 to 40 minutes. Immediately remove ring molds, and place on a wire rack until completely cooled.