PAT'S PUMPKIN EMPANADAS (TURNOVERS)

Yields 15

Had a blast today getting together with my cousins so that Pat could share her pumpkin empanada recipe with us. Now I am not a huge fan of the Mexican empanadas (turnovers) you get and Panderias because the crust is always so thick and often dry. Not this one! Pat makes a seasoned dough that is soft and light. It really tastes good the filling reminds me of pumpkin pie. This recipe gave me new feelings for these tasty little pastries. However, I really need to practice my crimping skills - mine oozed the gooeyness from the seams. It's okay they tasted great!  Here is how to make them.

The recipe card Pat shared before class

The Dough: combine flour, baking powder, salt, 
brown sugar, cinnamon, oil and hot water

Cut 15 rounds, fill and crimp

Place on prepared cookie sheet and bake for 15 minutes

Brush with evaporated milk and bake 10 more minutes

Let them cool down if you can and then enjoy

 

INGREDIENTS:

PASTRY

3 cups flour

1 tablespoons baking powder

1/2 teaspoon salt

1/4 cup brown sugar

1 1/4 teaspoons cinnamon

2 tablespoons oil

• 1 cups + 1 tablespoons very warm water
• In a large bowl add flour, baking powder, salt, brown sugar, cinnamon and whisk together.
• Add oil and hot water to dry ingredients, mix until combined.

 

FILLING

2 cups pumpkin puree

1/3 cup evaporated milk

½ teaspoon vanilla extract

2 eggs

1 ½ teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon ground cloves

¼ teaspoon ground ginger

1 cup dark brown sugar

¼ cup granulated sugar

• In a large mixing bowl combine all items and mix thoroughly.

 

PREPARATION:

• Preheat oven to 375 degrees
• Roll dough out (about ¼” thick).
• Use large round 6” cutter to make 15 rounds.
• Fill each round with 1 ½ tablespoons of pumpkin filling. Place filling a little off center, fold and crimp.  
• Place on silpat or parchment papered cookie sheet.
• Poke 3 sets of holes using fork tines.
• Bake 15 minutes.
• Brush with evaporated milk.
• Bake and additional 10 minutes or until golden brown.

Our family zoom picture and all the wonderful results:

SNICKERDOODLES

Yields 36 Cookies

 

Who doesn’t love a snickerdoodle? A sweet dough rolled in sugar and cinnamon and baked until crispy – yum! 

 

Recently I’ve been borrowing cookbooks from the library and according to the “Joy of Baking,” snickerdoodles have been around since the later part of the 1800s. It seems that these cookies descended from either the Germans or the Dutch. Hmmm my husband is a Dutch-German descendent too, maybe I will nickname him my snickerdoodle!

 

According to my daughter a good snickerdoodle is soft on the inside and crinkly and slightly crunchy on the outside. This recipe nicely fits the bill. I hope you give them a try and let me know how they turn out.

These are some easy cookies to make!

After creaming the butter, sugar and eggs add the dry ingredients.

 

Next form balls and roll them in sugar and cinnamon.

Place them 2" apart on a cookie sheet.

Bake in a 400 degree oven for about 9 minutes.

Wow - the house smells great!

 

INGREDIENTS:

dusting

¼ cup sugar

3 teaspoons cinnamon

batter

1 cup butter (softened)

1 ½ cups of granulated sugar

2 eggs (room temperature)

1 ¾ cups all-purpose flour

1 cup whole wheat flour

2 teaspoons cream of tartar

1 teaspoon baking soda

¼ teaspoon salt

PREPARATION:

• Pre-heat oven 400 degrees
• In a medium bowl combine the sugar and cinnamon for dusting.
• In a large bowl cream together butter and granulated sugar, mixing medium for about 2 minutes.
• Add eggs and mix high for 1 minute.
• Sift in all-purpose flour, whole wheat flour, cream of tartar, baking soda and salt – mix until all thoroughly combined.
• Take a bit more than a tablespoon of batter (I use #50 scoop), roll into a ball and roll in sugar/cinnamon dust. Repeat 36 times.
• Place balls on silpat or parchment paper prepared cookie sheet – placing about 2 inches apart.
• Bake for 8-10 minutes.
• Cool for 5 minutes on cookie sheet before transferring to cooling rack.

NEAPOLITAN COOKIES

Yields 32 Cookies

A friend asked me to make some cookies for a special occasion. Together we decided on this fun three layered cookie. I had a blast making these cookies and I was really happy with the results.

The flavors done in this recipe are strawberry, vanilla and chocolate but really the flavor ideas are endless. My cousin and sister suggested making the vanilla into a coconut flavor and it would be like the old time Brach’s Neapolitan coconut sundaes. 

My daughter thought an Italian spumoni rendition would be wonderful – pistachio, cherry and chocolate. I’m on board!

 

What about a banana split? Chocolate, banana and strawberry? You get the gist…the sky is the limit.

 

For these, one dough is made and split into threes to get added flavors.

For the first third, I added a little vanilla bean paste for the specks and flavor.

The strawberry has Smucker’s strawberry jam and a touch of strawberry flavoring. 

The chocolate has melted Hershey’s bar and a good quality cocoa powder. 

Layer them in the pan, strawberry, vanilla and then chocolate. Freeze for 1 hour.

Cut into the desired sized rectangles, bake and enjoy!

 

 

INGREDIENTS:

Basic dough

2 ½ cups all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

1 cup butter (softened)

1 cup granulated sugar

1 large egg + 1 large egg yolk (room temperature)

1 ½ teaspoon vanilla extract

egg wash and sugar sprinkles (optional)

Vanilla dough add-in

1 teaspoon vanilla bean paste

Strawberry dough add-in

1 ½ tablespoon all-purpose flour

1 tablespoon Smucker’s strawberry jam

½ teaspoon strawberry flavoring

5 drops rosy pink food coloring

Chocolate dough add-in

1 ½ tablespoons unsweetened cocoa powder

1 ounce Hershey’s chocolate bar (melted & cooled)

 

PREPARATION:

• Line a square or rectangle pan with parchment paper.
• In a medium bowl sift flour, baking powder, and salt.
• In a large bowl cream butter and granulated sugar, mixing on medium for 2 minutes.
• Add egg, egg yolk and vanilla extract, mix on high for 1 minute.
• Combine the dry ingredients into the wet, scrape down sides and mix thoroughly.
• Divide dough evenly into three.
• NO NEED TO CLEAN BOWL BETWEEN NEXT 3 STEPS.
• Add the first third of the dough into the mixing bowl and add the add-ins, the vanilla paste and mix thoroughly. Set dough aside.
• Place the second third of dough into mixing bowl, add strawberry add-ins, the all-purpose flour, strawberry jam and strawberry flavoring and mix thoroughly. Set dough aside.
• Add the last third of the dough to the mixing bowl, add the chocolate add-ins, the cocoa powder and melted chocolate and mix thoroughly. Set dough aside.
• Layer the doughs into the parchment lined pan. First strawberry, then vanilla and last chocolate. Freeze for 1 hour or refrigerate overnight.
• Dependent on pan used, slice into logs first (I did mine 2”) and then slice the logs into the cookies (1/2 inch slices). 
• Arrange cookies 2” apart on silpat or parchment lined cookie sheet.
• Optional, mix egg white with 1 tablespoon water, brush on cookies and sprinkle with sugar sprinkles. NOTE cookies will take on a yellowish tinge after baked.
• Bake cookies 350 degrees for 11-13 minutes. 
• Cool on pan for 5 minutes before transferring to cooling rack.
• For a special touch, melt chocolate and dip corners and cool.

SPICEY HUMMUS

Yields 1 ½ cups

 

Sometimes when I get in a healthy mood (wish it was all the time) and today is one of those days. Hummus is an easy way to fill your body with some protein, good carbs and good fats.

 

It is easy to change it up. You can add ¼ - ½ cup of different items (think, roasted bell pepper, peas, artichoke hearts, beets, black eyed peas, carrots, edamame the skies the limit). 

 

Also consider changing up the herbs and spices. Instead of cilantro, use basil, chives, or parsley.

 

For the garbanzos, try white beans, edamame, black beans, peas- again don’t limit yourself.

 

Today’s version is a spicy hummus.

 

INGREDIENTS:

16 ounce can low sodium garbanzo beans/chickpeas (drained and rinsed)

¼ cup tahini (sesame paste)

1 small jalapeno chili diced

1 large clove of garlic (minced)

1/8 large white onion (minced)

3 tablespoons cilantro (leaves and stems)

3 tablespoons lime juice (lemon works too)

1 teaspoon garlic salt

1 teaspoon black pepper

2 tablespoons good olive oil

½ teaspoon red chili powder (plus more to garnish)

Sprinkling of nuts for garnish (optional)

 

PREPARATION:

• In a food processor add garbanzos, tahini, jalapeno, garlic, onion, cilantro lime juice, salt, pepper – blend until almost smooth. I like a little texture in mine. 
• If too stiff add a tablespoon or two of water.
• Put into a small bowl, drizzle with olive oil, sprinkle on some nuts and enjoy with fresh veggies, pita chips or pretzels.

CANELA (CINNAMON) ROLLS

I love my cousin Pat! You can always call her for a great recipe. Here’s one she shared with a bunch of us cousins via email. The recipe she sent was a very rough recipe and didn’t really disclose the full measurements because she is a natural baker and can feel the dough for correctness. But me…I need clarity! I gave her a call and cleared up some of my questions and through trial and error I’ve got the accurate measurements.

 

One of my favorite eye-openers in this recipe is making the “canela” (cinnamon like tea) to use in the dough. It really carried the cinnamon flavor to a new level. I’ve never seen this in another recipe and it is really worth the extra step. 

 

Pat uses raisins in her recipe and my hubby likes them so they are in the recipe but feel free to omit or exchange them with another dried fruit or chocolate chips. 

There are a lot of steps but they are worth it - my dad said this recipe was award winning!

Place star anise and raisins in a small bowl. Cover with 1 ½ cups of hot canela. Let sit so raisins will rehydrate and plump up.

In a large mixing bowl (I use my standing mixing bowl) combine 1 ½ cups of hot canela and powdered milk. Mix this slurry until the powdered milk is dissolved.

In a separate medium mixing bowl add yeast, sour cream, egg, granulated sugar, salt and melted butter. Mix thoroughly.

Combine yeast mixture to the powdered milk slurry in the large mixing bowl. 

Add 2 cups of flour. Mix (if using stand mixer use hook) for 10 minutes occasionally pushing mixture on sides down. The end dough will be soft and wet. Add this raisins the raisins in this step.

Time to hand knead! Dump the dough onto a counter dusted with 1 cup of flour. Sprinkle 1 cup of flour on top of dough and begin kneading. The dough is very sticky. Keep kneading until it is soft and can be formed into a ball.

Place ball of dough in prepared proofing bowl, cover with plastic wrap and clean dish towel. Place in a draft free area let rise for 90 minutes. Will double in size.

Grease counter and begin to shape the ball of dough into a rectangle shape using only your hands. Be gentle so you don’t tear dough. Rectangle will measure about 24”x 12”.

Layer on the filling ingredients. First smear softened butter all over, then sprinkle on brown sugar, cinnamon and nuts.

Roll your dough - short end to short end for large rolls or long end to long end for smaller rolls. I forgot to take a picture so this one is for reference only ; )

Cut and place on cookie sheet lined with parchment or silpat. Almost touching.

To make glaze add powdered sugar and heavy cream together in a Ziploc bag. Squish until a thick gravy like texture is achieved.

Place pan of rise and rested rolls into oven for 25-30 minutes.

Remove and brush with butter.Cut a small corner from Ziploc glaze bag and swirl over cinnamon rolls. Let sit for 5-10 minutes if you are able – and enjoy!

Yields 12 large or 24 small

 

INGREDIENTS:

rolls:

4 cups of hot canela

1 star anise (optional)

1 cup raisins

½ cup powdered milk

1 tablespoon (2 envelopes) yeast

¼ cup sour cream

1 egg

¼ cup granulated sugar

½ teaspoon salt

4 tablespoons (1/2 stick) butter (melted) + more for brushing on after bake

4 cups all-purpose flour

filling:

3/4 cup butter (softened)

2 cups brown sugar

3 tablespoon cinnamon

1 cup chopped nuts

glaze:

2 cups powdered sugar

6 tablespoons heavy cream 

 

PREPARATION:

rolls:

• place star anise and raisins in a small bowl. Cover with 1 ½ cups of hot canela. Let sit so raisins will rehydrate and plump up.
• Prepare a large proofing bowl with butter. Set aside for later.
• In a large mixing bowl (I use my standing mixing bowl) combine 1 ½ cups of hot canela and powdered milk. Mix this slurry until the powdered milk is dissolved.
• In a separate medium mixing bowl add yeast, sour cream, egg, granulated sugar, salt and melted butter. Mix thoroughly.
• Combine yeast mixture to the powdered milk slurry in the large mixing bowl. 
• Add 2 cups of flour. Mix (if using stand mixer use hook) for 10 minutes occasionally pushing mixture on sides down. The end dough will be soft and wet. 
• If using raisins, dried fruit or chocolate chips, add at this time and mix until distributed through dough.
• Time to hand knead! Dump the dough onto a counter dusted with 1 cup of flour. Sprinkle 1 cup of flour on top of dough and begin kneading. The dough is very sticky. Keep kneading until it is soft and can be formed into a ball.
• Place ball of dough in prepared proofing bowl, cover with plastic wrap and clean dish towel. Place in a draft free area let rise for 90 minutes. Will double in size.
• Grease counter and begin to shape the ball of dough into a rectangle shape using only your hands. Be gentle so you don’t tear dough. Rectangle will measure about 24”x 12”.
• Layer on the filling ingredients. First smear softened butter all over, then sprinkle on brown sugar, cinnamon and nuts.
• If you want smaller rolls you will have the long end of the rectangle facing you and roll in a tight roll pushing the roll away from you. Cut into 1-inch rolls. This will make 24 small cinnamon rolls.
• For larger rolls place the short end of rectangle facing you and roll away from you. Cut into 1-inch rolls. This will yield 12 large cinnamon rolls.
• On a parchment paper or silpat lined cookie sheet place the rolls almost touching. 
• Cover with towel and let rest and rise for 60 minutes.
• Preheat oven to 350 degrees.
• To make glaze add powdered sugar and heavy cream together in a Ziploc bag. Squish until a thick gravy like texture is achieved.
• Place pan of rise and rested rolls into oven for 25-30 minutes.
• Remove and brush with butter.
• Cut a small corner from Ziploc glaze bag and swirl over cinnamon rolls.
• Let sit for 5-10 minutes if you are able – and enjoy!

CANELA (CINNAMON TEA)

The English drink tea, Americans like coffee, and when I grew up I loved canela! My stepmother (who I will refer to as my mom cuz she mothered us kids) would get this hot cinnamon drink going on any cold winters evening and me, my brother and sister would come in from a hard days play to enjoy a cup. 

 

It’s an easy drink to make. I enjoy a nice hot cup on a cool fall morning but I also like it over tea on a hot summer day. Try it and let me know what you think.

 

Yields 4 Servings

INGREDIENTS:

4 cups water

2 cinnamon sticks

4 teaspoons brown sugar

 

PREPARATION:

• In a medium sauce pan bring water to boil.
• Drop in cinnamon sticks.
• Turn heat off and let cinnamon steep for 15 minutes.
• Add sugar and enjoy a hot cup or on a hot day pour over ice.

ENGLISH STYLE BEER BATTERED FISH

Growing up we rarely went out to eat but when we did we had our special go-to places. One of them was H. Salt Fish and Chips. Boy did I love when my dad would bring home the crispy fried cod with fries and small cups of malt vinegar! 

 

As an adult I had the wonderful opportunity to take my daughters to England where we experienced first-hand true English fish and chips. Oh, it was even better than I remembered - it was light and crispy on the outside and on the inside the fish was white, moist and flaky. Like my childhood memories the blokes in England served it with the malt vinegar and it gave it that extra kick of malted barley (kinda like beer). And they really did serve it in a newspaper!

 

The fish is not difficult to make and you can have it done in under half an hour with items you probably have on hand.

Dredge your fish pieces.

Mix up the batter: flour, salt, baking powder and beer.

Dip the pieces in the batter and place into hot oil – cooking 3-4 minutes flipping and cooking another 3-4 minutes.

 

Drain on paper towels (or clean newspaper

if you’re feeling English) and serve right away. 

Yields 4-6 servings

 

INGREDIENTS:

1 ½ pounds cod (or other firm white fish)

1 cup all-purpose flour (plus some for dredging)

1 teaspoon salt

1 teaspoon baking powder

1 ½ cups lite beer (can substitute carbonated water but lacks same flavor)

oil for frying (vegetable or canola)

 

PREPARATION:

• Cut fish into desired size pieces (I like as close to 2” x 4 ½”)
• Pour dredging flour on a flat plate (about ¾ cup) – dredge all the fish pieces shaking off any excess flour.
• In a large skillet pour in about 1” of oil and begin to heat to 375 degrees.
• In a medium mixing bowl combine flour, salt, baking powder and beer. Mix thoroughly.
• Dip dredged fish into batter and then gently place into skillet with hot oil.
• Fry the fish for 3-4 minutes on each side (until nice and golden brown). 
• Place done fish on paper towel (or clean newspaper) and serve immediately.

 

SERVING SUGGESTIONS:

Serve with oven fries or French fries (chips).

Make onion rings or zucchini rounds with any left-over batter.