Monthly Cooking Thread - February 2022

It seems I’ve been cold for weeks. My husband laughs, because he grew up in Pennsylvania, often sitting in deer stands in below-freezing weather, and tells me that I don’t know what ‘cold’ is. But I’m a hot-house plant – at least, I’ve become one in old age – and I’ve just wanted to ball myself up in a blanket for days on end, even here South of the Mason-Dixon.

I haven’t done much cooking lately, and have pretty much lived on store-bought comfort foods, especially soup and little chicken pot pies.

But I’m looking forward to Spring which - as Punxy Phil reminds us today - always DOES come, despite the climate change fear mongers. And I thought the photo above and it’s accompanying hummus recipe from ‘Feasting at Home’ looked like the epitome of Springtime:

https://www.feastingathome.com/hummus-recipe/

Another hummus recipe I want to try intrigues me because I used to get a very garlicky hummus WITHOUT cumin from a little storefront on K street, and it’s still the best I’ve ever had. When I crawl out from my blanket, I’m going to try this:

https://www.allrecipes.com/recipe/229012/lemon-garlic-hummus/">

Another thing that makes me think of Spring is the Cucumber Sandwich. My husband grew up with an English-born Mom and Grandma, and they often made cucumber sandwiches; it’s another thing I want to try this Spring.

The cucumber sandwich is traditionally just thinly sliced, salted cukes on very thin, buttered bread; but an American variation has used cream cheese instead of butter, and I think that would be good, too. Here are some suggestions for making them:

https://www.simplyrecipes.com/recipes/cucumber_sandwiches/

I have an old vintage gizmo that slices bread really thin that would be good for this, and was surprised to find that someone still sells essentially the same item:

https://www.thenicerslicer.com/

Mini Cherry Pies - Lady Behind The Curtain

A great idea to put together a dessert for Valentines Day....ready made pie crust, canned of cherry pie filling all baked in a cute ketchup cup (golden arches has them).

Ingredients 1 can cherry pie filling 1 Pillsbury ready made pie crust 1 egg for egg wash coarse sugar for sprinkling candy heart for decoration (optional) ketchup paper containers

Instructions Preheat oven to 375 degrees. Un-roll pie crust and roll out a little thinner. Using a 2-3/4 inch biscuit cutter cut out 10 circles and using a 2-1/2 inch biscuit cutter cut out 10 smaller circles for the top.

Thin out the crust in the center of the large circle by using your fingers to about an inch wide, fold the circle to fit into the ketchup container then press dough up the edges making sure your dough is all the way down in the bottom. Fill with pie filling.

Moisten the top of the pie with water. Also moisten the smaller circle with water on the side that will face down on the topping. Press to stick the pie crust in the container and the pie crust circle together. Brush with a egg wash which is 1 egg and 1 tablespoon of water beaten together.Sprinkle with coarse sugar. Cut air vents into the top of the pies.

TIP: You can freeze your pies at this point or bake them and then freeze them so all you have to do is re heat them for the party! Bake 25 minutes. I put my pies into mini muffin cups so they wouldn't topple over during the transfer process. Take out of the muffin cups as soon as you can handle them so they don't stick. Decorate with candy heart.

Yellow cake with Nutella (Ciambellone soffice con Nutella)

Ingredients
2 large eggs (room temperature)
1 large yolk (room temperature)
1 cup sugar
½ cup milk (room temperature)
½ cup vegetable oil
1 teaspoon vanilla
2 cups pastry/cake flour*
1 ½ teaspoons baking powder
1 pinch salt

*To make homemade pastry/cake flour, for every cup of all purpose flour remove 2 tablespoons of flour and replace with cornstarch, sift to combine.

EXTRAS
½-¾ cup Nutella
powdered sugar for dusting

Instructions
Preheat oven to 350° (180° celcius). Grease and flour 2 x 8 or 9 inch (20-22cm) cake pans (springform or classic) or line with parchment paper.
On medium speed beat the eggs, yolk and sugar for approximately 2 minutes, add the water, oil and vanilla, beat again for 1 minute. Add the flour, baking powder and salt, beat for 2 minutes.
Pour the batter into the prepared pans, bake for approximately 20 - 25 minutes (check with toothpick to make sure they are done, when 2 or 3 crumbs are stuck to the toothpick they are done). Let cool for about 15 minutes before removing from the pans and cool completely before filling with the Nutella.
On round serving dish place one of the cakes top down, spread with the Nutella*, then place the 2nd cake on top (top side up) and dust with powdered sugar. Enjoy!

*If the Nutella is too hard to spread then you can thin it out either by heating in a microwave or by heating with a bain marie.

Notes
For room temperature ingredient remove from the fridge 1-2 hours before using, depending on the warmth of your house.
For storage, wrap the cake in plastic wrap and keep it at room temperature. It should keep for a couple of days.
The cake can also be frozen. Freeze tightly wrapped in plastic in an airtight freezer safe bag or container. Properly stored it will keep for up to six months in the freezer.

https://anitalianinmykitchen.com/yellow-cake-nutella-ciambellone-soffice-con-nutella/

Norwegian Apple Cake

Ingredients
4 Granny Smith apples, peeled and sliced 1/2-inch thick
3 tablespoons Imperial Sugar Extra Fine Granulated Sugar
2 tablespoons ground cinnamon
1 cup salted butter, room temperature
1 1/4 cups Imperial Sugar Extra Fine Granulated Sugar
3 eggs
1 1/2 teaspoons baking powder
1/2 cup milk
2 cups all-purpose flour*

Directions
Preheat oven to 350°F. Coat a 9-inch springform pan with nonstick spray. Set aside.1
Place sliced apples into a large bowl. Sprinkle 3 tablespoons granulated sugar and cinnamon. Stir to coat evenly. Set aside.2
In bowl of a stand mixer fitted with paddle attachment mix butter and 1 1/4 cup granulated sugar together on medium speed until creamy, about 2 minutes. Add in eggs one at a time and mix until combined, scraping sides and bottom of bowl as necessary. Add baking powder and mix to incorporate.3
Turn mixer to low speed and in alternating additions, add flour and milk, beginning and ending with flour, until just combined. Don’t overmix.4
To assemble, cover bottom of prepared pan with apples. They can overlap, but you want a single layer. Top apples with cake batter and spread evenly to cover all apples. Press remaining apples into batter vertically making concentric circles in batter.5
Bake for 55- 65 minutes, or until cake is set in center and a toothpick comes out clean.6
Allow cake to cool for 15 minutes in pan. Run a knife around edges to release from sides of pan.7
Serve warm with whipped cream, dusted with powdered sugar, or topped with ice cream.

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

https://www.imperialsugar.com/recipes/norwegian-apple-cake

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