9.29.2011
It's a Happy Day!
Posted by Jade Cahoon at 13:50 0 comments
Labels: chewy butter cookies, cookies, effies recipe box, sugar cookies
9.22.2011
Exciting News - NEW BLOG!
Posted by Jade Cahoon at 10:35 1 comments
Labels: effies recipe box
9.20.2011
Rustic Apple Pear Tart with Ginger Caramel Sauce
2 Apples, sliced
2 Pears, sliced
1/2 stick Butter
1 cup Sugar {I used half light brown, half dark brown}
2 tsp. finely chopped/grated Ginger
Juice of one Lemon
2 tsp. Vanilla Extract
1 tsp. Cinnamon
1/4 tsp. Nutmeg
1/4 tsp. Ground Ginger
1/4 tsp. Salt
Cornstarch Slurry
Pie Crust {Store bought or homemade will work great}
Method
If making homemade pie crust, prepare that first and place in the refrigerator.
Preheat oven to 350 degrees.
Melt butter in pan and add sugar and ginger. Stir until sugar has melted. Add apples, pears and lemon juice - stir to coat. Season filling with vanilla, cinnamon, nutmeg, ginger and salt.
To make a slurry, add two tablespoons of cornstarch and 2 tablespoons of water to a small bowl and mix until the cornstarch has dissolved. Pour slurry over filling and stir until combined. Bring to a boil to thicken. Set filling aside.
Roll out pie crust to a 1/4 inch thick and place on a cookie sheet. Pour filling into center of crust and fold over the edges to seal pie. Sprinkle dough with a little sugar if you would like.
Bake for approx. 20-25 minutes, or until crust is a golden brown and filling is bubbling.
To prepare Ginger-Caramel Sauce: Melt 1/2 cup caramel candies with 2 tbsp. Heavy Cream and a 1/4 tsp. Ground Ginger in the microwave according to the package's directions. When the pie has cooled slightly, drizzle caramel over the top and serve with a dollop of whip cream or scoop of vanilla bean ice cream.
Posted by Jade Cahoon at 18:34 9 comments
Labels: apples, caramel, caramel sauce, ginger, pears, pie, rustic tart
9.14.2011
Pumpkin-Pecan Pie
from my grandmother's box
Ingredients
Pie Crust
1/4 cup Butter, cold
1/4 cup Crisco, cold
1 1/4 cup King Auther Flour, all purpose
1/2 tsp. Salt
1/4 cup Ice Water
Pie Filling
3 Eggs, lightly beaten
1 cup Sugar {I used half brown, half white}
1/2 cup Karo Syrup
1 cup Mashed Pumpkin
1 tsp. Vanilla Extract
1/2 tsp. Ground Cinnamon
1/4 tsp. Salt
1/8 tsp.Ground Ginger
1/8 tsp. Ground Nutmeg
1 cup Pecans
Method
For the crust:
In a food processor, pulse butter, crisco, flour and salt until little balls of dough form. Slowly add water until one large dough ball comes together. Chill for 30 minutes. Roll out on a floured surface and place in a pie dish. Refrigerate until the filling is made.
For the filling:
Preheat oven to 350 degrees.
In a large bowl, whisk eggs and sugar. Add Karo and pumpkin and stir until combined. Season with listed spices and stir in pecans to coat. Pour filling into pie shell and bake for approx. 40-50 minutes, or until center has set. Serve room temperature with whipped cream.
Posted by Jade Cahoon at 13:34 15 comments
Labels: autum, effies recipe box, fall, pecan pie, pecans, pie crust, pumpkin, pumpkin pie, pumpkin-pecan pie, thanksgiving
9.13.2011
Effie's Recipe Box
Those are her serving spoons, too! :) |
How cool is that wooden recipe box!? Had to get a picture of it with the wall art before having to return it to my aunt! |
Posted by Jade Cahoon at 09:59 3 comments
Labels: charleston sc, charleston style pound cake, effie, effies recipe box, family recipes, great grandmother, recipes
9.11.2011
Going To The Chapel...
{I left before the florists had time to cover the bottom Styrofoam in flowers - can't wait to see how the professional pictures turn out!} |
Posted by Jade Cahoon at 08:50 3 comments
Labels: antique inspired, buttercream, real wedding, romantic, two toned
9.06.2011
Apple Butter Stack Cake
Ingredients
adapted from grit.com
1 cup Sugar
1 cup Unsalted Butter, room temp.
1 cup Molasses
3 Eggs
4 cups All Purpose Flour
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1 tsp. Salt
1 tsp. Ground Ginger
1 tsp. Cinnamon
1/2 tsp. Ground Clove
1 cup Buttermilk
1 tsp. Vanilla Extract
2 1/2 cups Apple Butter
Powder Sugar, for dusting
Method
Preheat oven to 375 degrees. Grease three 8 or 9 inch cake pans. Combine all dry ingredients and sift.
In a mixer fitted with the paddle attachment, cream butter and sugar together. Add molasses and eggs and mix until combined. Alternating dry and wet, add in sifted flour mixture and buttermilk. Stir in vanilla extract and divide half the batter among the three greased cake pans. Bake for 8-10 minutes, or until a toothpick comes out clean when tested in the center of a cake. Let cool for a few minutes, then invert cakes onto paper plates. Bake the other half of the batter.
When all cakes have cooled, spread several tablespoons of the apple butter on each layer - stacking as you go. Dust finished cake with powder sugar.
Posted by Jade Cahoon at 10:47 2 comments
Labels: Appalachian stack cake, apple butter, apple butter stack cake, cake, molasses, pioneer wedding cake
9.04.2011
Vegas Themed Wedding
Posted by Jade Cahoon at 23:27 1 comments
Labels: black and white, cupcake menu, cupcakes, diamonds, gourmet cupcakes, hot pink, jack daniels, jack of diamonds, real wedding