Lorraine D. Hebler

Cream Puffs

By Lorraine

I pulled out an old recipe to make Cream Puffs for Bible study this evening.
I dirtied lots of dishes and it took several steps but they’re not difficult to make!
And… they look special!
Cream Puffs

1 cup water
1/2 cup butter (1 stick)
1 tsp sugar
1 cup flour, sifted
4 large eggs

Glaze
6 oz. semisweet chocolate pieces
1 Tbs. vegetable shortening

Custard:
3/4 cup flour
1 cup sugar
3 cups milk
4 large eggs
1 Tbs. butter
1 tsp. vanilla

Cream Puffs:

Preheat oven to 400 degrees. Bring water, butter and sugar to a full rolling boil in a large saucepan. Add flour all at once. Stir vigorously with wooden spoon about 1 minute or until mixture forms a smooth ball that leaves sides of pan. Remove from heat; cool slightly. Add 4 eggs, one at a time, beating after each addition, until paste is shinny and smooth. Drop by rounded tablespoonfuls, 3-inches apart onto ungreased cookie sheet. Bake for 40 minutes until golden. Cool on wire rack.

Custard:
Combine flour and sugar in saucepan; stir in milk. Bring to boiling, stirring constantly over low heat until bubbly. Cook 3-4 minutes. Remove from heat. Beat eggs lightly in bowl; beat in 1 cup hot milk mixture and return eggs to saucepan. Cook 1-2 minutes more (do not boil). Add butter and vanilla; pour into bowl and cover with plastic wrap touching top for 2 hours.

Glaze:
Melt chocolate and shortening together over low heat (or microwave).

To fill:
Cut tops off cream puffs; fill with custard. Top with melted chocolate or sprinkle with confectioners sugar.

~*~
My sweet friend, Marie @Spun By ME is having a Glittery Giveaway!
Stop by her place to enter!

Tender and Nutty Jam Thumbprint Cookies

By Lorraine

There is just something very delightful about cookies. I love them with a tall, cold glass of milk but you might prefer to have them with a cup of tea or coffee. These wonderful little gems are very tender, very nutty, and filled with your choice of jam. I used raspberry (darker color filling) and strawberry (the lighter colored filling).

After combining equal parts ground nuts (I used walnuts) and flour and then adding to beaten butter and sugar, with vanilla and almond extract, the dough is rolled into little balls. I used the back of a my melon-baller to form an indentation which was filled with heated jam after the cookies were baked.

I wiggled the end a bit to form a larger opening to make room for plenty of jam.

A sprinkling of confectioners sugar adds sweetness to this shortbread cookie and looks pretty as well.

Even though my husband insists he dislikes walnuts, he (and I) loved these cookies.

THUMBPRINTS FOR US BIG GUYS
by Dorie Greenspan from “Baking: From My Home To Yours”

Ingredients
1 3/4 cups finely ground hazelnuts
1 3/4 cups all-purpose flower
2 sticks (8 oz) unsalted butter, at room temperature
1/2 cup sugar
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
Confectioner’s sugar, for dusting
About 1 cup raspberry jam (or the jam or marmalade of your choice)
GETTING READY: Position the racks to divide the oven into thirds and preheat the oven to 350 degrees F. Line two baking sheets with parchment or silicone mats.
Whisk together ground nuts and flour.
Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed until light and fluffy, 3 to 4 minutes. Add the extracts and beat to blend. Reduce the mixer speed to low and gradually add the nut-flower mixture, mixing only until it is incorporated into the dough.
Working with a teaspoonful of dough at a time, roll the dough between your palms to form small balls and place the balls 2 inches apart on the baking sheets. Steadying each cookie with the thumb and forefinger of one hand, use the pinkie of your other hand (or the end of a wooden spoon) to poke a hole in the center of each cookie. Be careful not to go all the way down to the baking sheet.
Bake for 15 to 18 minutes, rotating the sheets from top to bottom and front to back at the midway point. The cookies should be only slightly colored–they may even look underdone, which is fine: they should not be overbaked. When the cookies are baked, remove the baking sheets from the oven and let the cookies rest on the sheets for 2 minutes before transferring them to cooling racks with a wide metal spatula and sifting confectioner’s sugar over them.
Repeat with the remaining dough, remembering to cool the baking sheets before baking the next batch.
Bring jam to a boil in a small saucepan over low heat, or bring to a boil in a microwave oven; remove from the heat. Fill the indentations of all the cookies with enough of the hot jam to come level with the tops. Cool to room temperature.

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www.lorrainedhebler.com

TWD- Honey-Wheat Cookies

By Lorraine

Dorie baker, Michelle, of Flourchild picked Honey-Wheat Cookies, found on page 81 of
Baking From My Home to Yours by Dorie Greenspan. Visit Michelle for the recipe.
 
 
Dorie says this recipe is an adaptation of a back-to-the-earth movement recipe from the 1970’s.
It includes the wholesomeness of wheat germ along with honey and lemon.

 
 
When I think of the 70’s, tie-dye comes to mind. So, having a little fun, I checked Abbey’s room for something reminiscent of that era. I found a batik she made in art and used it as a backdrop.
 
 
 
Dories recipe does not call for frosting and the cookies are good with their honey and lemon flavors shining through the hearty taste of wheat.
Since I had some left-over frosting in the fridge from Ina’s delicious cupcakes, I spread it on a few and made little sandwich cookies.
 
 
 
A humble cookie as presented, this cookie is easily dressed up with a dunk in melted chocolate and a sprinkling of chopped nuts.

Visit other TWD Bakers to see their results by clicking above button!

Dorie’s Best Chocolate Chip Cookies

By Lorraine

Kait of Kait’s Plate selected My Best Chocolate Chip Cookies, page 68, for this weeks Tuesdays with Dorie.
Since I have my own favorite Toll House Chocolate Chip Cookie recipe, I decided to follow Dories Playing Around suggestion by substituting 1/2 cup creamy peanut butter for 1/2 cup butter. I also added 1 1/2 Tablespoons instant espresso just to see how the flavor would be enhanced.
They tasted good but we still prefer the flavor and texture of our old cookie recipe. 

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Milk Chocolate Mini Bundt Cake

By Lorraine

Cute as they are, and full of rich chocolaty flavor, my little bundts were on the dry side. A scoop of ice-cream or dollop of whipped cream would have been a nice addition to moisten these baby cakes.

Milk Chocolate Mini Bundt Cake


Ingredients

For the Swirl
 3/4 cup chopped walnuts
2 tsp unsweetened cocoa
2 tsp sugar

For the Cake
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 stick unsalted butter
1/3 cup sugar
1 large egg
1/2 tsp vanilla extract
1/2 cup whole milk
7 ounces milk chocolate, melted and cooled

For the Glaze
2 ounces bittersweet chocolate, finely chopped
2 tsp light corn syrup

Preparation
Getting Ready: Center a rack in the oven and preheat oven to 350F. Generously butter a 6-mold mini Bundt pan.

To make the swirl: Toss the nuts, cocoa and sugar together in a small bowl.

To Make the Cake: Whisk together the flour, baking powder and salt.
Working with a stand mixer, preferably fitter with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed until smooth, about 3 minutes, scraping down the bowl as needed. Add the egg and beat for 1 minute more, then beat in the vanilla. Don’t be concerned if the mixture looks curdled–it will smooth out soon. Reduce the mixer speed to low and add half the flour mixture, mixing only until it is incorporated. Add the milk, and when it is blended into the batter, add the remaining flour mixture, again mixing just to incorporate. Finally, add the melted chocolate and mix to blend.
Fill each of the mini Bundt molds with a little batter, then divide the swirl ingredients evenly among the molds and top off the Bundts with the remaining batter.

Bake for 20-22 minutes, or until a thin knife inserted into the centers of the cakes come out clean. Transfer the pan to a rack and allow the cakes to rest for 5 minutes, then invert them onto the rack and let them cool to room temperature.

To make the glaze: Melt the chocolate in a heatproof bowl over a saucepan of water. Stir in the corn syrup. Using a small offset metal spatula or a table knife, spread the shiny glaze over the tops of the Bundts, then scatter the nuts, if you’re using them, over the glaze. Let glaze set at room temperature; it will take about 15 minutes.

Makes 6 mini Bundt cakes (1 cup) or 12 really tiny Bundt cakes (1/2 cup).

Cinnamon Swirl Coffee Cake

By Lorraine

For a very long time I have been looking for the BEST cinnamon coffee cake recipe. This one is very good. It was intended to be baked in a loaf but I baked mine in an 8×8-inch dish.

I’ll continue looking but for now this is the one I’ll turn to.

Cinnamon-Swirl Coffee Cake
(BHG recipe)

Ingredients

1-1/3 cups sugar 

1/2 cup finely chopped pecans or walnuts, toasted
2 teaspoons ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/3 cup cooking oil

    Directions

    1. Preheat oven to 350 degrees F. Grease and flour the bottom and 1/2 inch up the sides of a 9x5x3-inch loaf pan. In a small bowl, combine 1/3 cup of the sugar, the nuts, and cinnamon; set aside. In a large bowl, combine the remaining 1 cup sugar, the flour, baking powder, and salt. In a medium bowl, beat egg with a fork; stir in milk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).


    2. Pour half of the batter into prepared pan. Sprinkle with half of the cinnamon mixture. Repeat with remaining batter and cinnamon mixture. Draw a wide rubber scraper down through batter and up in a circular motion to marble. Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean.


    3. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store bread overnight before slicing.


    4. Makes 1 loaf (14 servings)

    Calories 217 (not including a simple 10x sugar glaze)

    Surprise Carrot Bundt Cake with Cream Cheese Filling

    By Lorraine

    Instead of a rich cream cheese frosting piled on top, surprise carrot cake has a tunnel of sweetened cream cheese in the center. Moist and delicious!

    Have you been there? You need a dessert pronto. You could pick something up from the store or bakery but that’s another trip out the door. I needed to whip up something for Bible study this week. I made a quick browse through my site dessert drop down menu above. Yes, I cook and bake right from my website too.  Surprise Carrot Cake would be perfect!

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    Chocolate Oatmeal Almost-Candy Bars

    By Lorraine

    I could only have a sniff of these little beauties because they are mighty rich in all things high calorie ~ but they are mighty good! I didn’t think they were too candy-like but quite capable of satisfying a craving. I halved the recipe, omitted the raisins and tossed in about a 1/3 of a cup of coconut.
    If I didn’t have the accountability of my fellow challengers, I would be seriously tempted to overindulge with these!

    Dorie prefers serving cold or even frozen. We sampled at room temp. I love the oatmeal and chocolate and thought they were just perfect. But off to the freezer they go. I will be serving them Wednesday evening at Bible Study along with a lighter dessert for those more resolved folk.

    Chocolate Oatmeal Almost-Candy Bars
    from Baking: From My Home to Yours

    For the oatmeal layer:
    2½ cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon salt
    ½ teaspoon ground cinnamon
    2 sticks (8 ounces) unsalted butter, at room temperature
    2 cups (packed) brown sugar
    2 large eggs
    2 teaspoons pure vanilla extract
    3 cups old-fashioned (rolled) oats
    1 cup salted peanuts, coarsely chopped

    For the chocolate layer:
    14-ounce can sweetened condensed milk
    2 cups (12 ounces) semi-sweet chocolate chips
    2 tablespoons unsalted butter
    ¼ teaspoon salt
    1 teaspoon pure vanilla extract
    1 cup moist, plump raisins (dark or golden)
    ¾ cup coarsely chopped peanuts, preferably salted

    Getting ready:

    Center a rack in the oven, and preheat oven to 350 degrees Fahrenheit. Butter a 9-by-13-inch baking pan, and place the pan on a baking sheet.

    To make the oatmeal layer:
    Whisk together the flour, baking soda, salt and cinnamon.

    Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until it is soft and creamy. Add the brown sugar and beat for 2 minutes, then add the eggs, one at a time, beating for a minute after each egg goes in. Beat in the vanilla. The mixture should be light and fluffy. Reduce the mixer speed to low and add the dry ingredients, mixing just until they disappear. Still on low speed, or working by hand with a rubber spatula, stir in the oats and chopped peanuts.

    Set aside 1½ to 2 cups of the mixture, then turn the remaining dough into the buttered pan. Gently and evenly press the dough over the bottom of the pan. Set aside while you prepare the next layer.

    To make the chocolate layer:

    Set a heat-proof bowl over a saucepan of simmering water. Put the condensed milk, chocolate chips, butter, and salt in the bowl and stir occasionally until the milk is warm and the chocolate and butter are melted. Remove the bowl from the pan of water and stir in the vanilla, raisins (if using), and peanuts.

    Pour the warm chocolate over the oatmeal crust, then scatter the remaining oatmeal mixture over the top. Don’t try to spread the oatmeal, and don’t worry about getting the topping even — this is fun, remember?

    Bake for 25 to 30 minutes, or until the topping is golden brown and the chocolate layer is dull and starting to come away from the sides of the pan. Transfer the baking pan to a rack and cool for about 2 hours.

    Run a blunt knife between the edges of the cake and the pan, and carefully turn the cake out onto a rack. Turn right side up, then refrigerate for at least 1 hour before cutting.

    Cut into 32 rectangles, each roughly 2¼ by 1½ inches. Makes 32 bars.

    Serving: I think these are best served cold from the fridge, although my husband likes them straight from the freezer, cut into slivers. Before you chill the bars, though, have one — you might find you like them best at room temperature, in which case you’re lucky: You can start enjoying them sooner.

    Storing: Wrapped well, these will keep for about four days at room temperature, 1 week in the refrigerator, or up to two months in the freezer.

    Mrs. Vogel’s Scherben from Dorie Greenspan

    By Lorraine

    Scherben… isn’t that a fun word. It is German for shards which could describe the shape of this twisted, puffy piece of dough that is fried and then tossed in cinnamon sugar and topped with a dusting of confectioners sugar.


    My granddaughter, Keri came by after church on Sunday and decided she’d like to spend a couple of days with us. She was delighted to help with this new Dorie recipe.

    Dorie describes these cookies as fried dough that is crisp, firm and messy, in a fun kind of way, from the puffs of confectioner sugar. They hint of a funnel cake flavor/texture and they do need a generous amount of sugar to be enjoyable. I tried baking a few and they came out okay but not as tasty as when fried.
    Keri’s opinion: “I like them!”
    ~*~

    Mrs. Vogel’s Scherbe

    Ingredients
    1 tablespoon unsalted butter, at room temperature
    Big pinch of sugar
    Little pinch of salt
    1 large egg, at room temperature
    1 cup all purpose flour
    1/4 teaspoon baking powder
    3-4 tablespoons hot water

    Cinnamon sugar and confectioners’ sugar, for dusting
    Flavorless oil, such as canola or sunflower, for deep frying

    Working in a medium bowl with a wooden spoon or a large rubber spatula, beat the butter, sugar and salt until smooth and creamy. Add the egg and beat – the mixture will look curdled, but that’s ok. Mix the flour and baking powder together and pour them into the bowl, then stir until most of the flour is moistened. The dough will look like coarse, clumpy meal. Add 3 tablespoons hot water and continue to stir until the dough comes together. If you’ve still got dry portions, sprinkle over a little more water. Keep stirring – you’ll have a moist dough that might be a bit shaggy.

    Reach into the bowl and knead the dough just until it smooths out and comes together. Gather the dough into a ball, wrap it in plastic and chill for at least 1 hour. (The dough can be kept in the refrigerator overnight if it’s more convenient.)

    Line a baking sheet with plastic wrap. Cut the dough in half. Working with one half at a time, on a well-floured surface, and keeping both sides of the dough floured, roll the dough into a very thin rectangle – try to make it about 12 x 8 inches, but don’t worry if it’s not the right size or if it’s lopsided; scherben can be any size, and shape. If you keep the work surface well floured and turn the dough so it’s not sticking and so you’re rolling on both sides, you’ll find that it is very easy to roll and that you can roll it paper thin. Mark off 1-inch strips with a ruler and cut the strips with a pastry wheel or pizza cutter – using a zigzag pastry wheel makes pretty cookies. Cut the strips crosswise in half, then, using a small knife, cut a lengthwise slit about 1 1/2 inches long in each strip. Place the strips on the lined baking sheet and cover them with another piece of plastic wrap. Roll and cut the other half of the dough and lay those cookies over the first batch. Cover with plastic wrap and refrigerate for at least 1 hour. (If it’s more convenient, these can stay in the fridge for a day.)

    GETTING READY TO FRY: Line a baking sheet with a triple thickness of paper towels and put it close to the stove. Fill one sugar duster or strainer with cinnamon sugar and another with confectioners’ sugar. Pour at least 4 inches of oil into a deep saucepan (or use an electric deep-fryer) and heat the oil to 350 degrees F, as measured on a deep-fat-frying thermometer.

    Drop 4 to 6 strips into the pan (don’t crowd the pan) and fry until the undersides are golden, then turn and fry the other sides; each batch will take 2 to 3 minutes. Lift the cookies out of the oil on a perforated skimmer, allowing excess oil to drip back into the pan, then turn the cookies out onto the baking sheet to drain. Put in another batch to fry, and while they are frying, turn the cookies that are draining so the other sides can drain. Then, while the cookies are still hot and slightly damp from the oil, dust both sides with cinnamon sugar. Continue until all the dough is fried.
    Just before serving, dust the scherben with confectioners’ sugar.

    Classic Banana Bundt Cake & Helpers

    By Lorraine

    Our family will never be low on potassium. Almost every day we have bananas or something made with them. I did not realize this is a Dorie Greenspan recipe when I made it ~ it comes from her book From My Home to Yours. I made some changes. The original recipe called for two (2) sticks of butter. I substituted applesauce for half of the butter and used low fat sour cream.
    It’s a moist and delicious cake with lots of banana flavor!


    My helper and…
    my beggar.

    Classic Banana Bundt Cake

    Ingredients: Makes 1 Bundt Cake (14 servings)

    3 cups all-purpose flour
    2 teaspoons baking soda
    1/2 teaspoon salt
    2 sticks (8 ounces) unsalted butter, at room temperature
    2 cups sugar
    2 teaspoons pure vanilla extract
    2 large eggs, preferably at room temperature
    About 4 very ripe bananas, mashed (you should have 1 1/2 – 1 3/4 cups)
    1 cup sour cream or plain yogurt
    OPTIONAL:  I like to stir in about 3/4 cup chocolate chips.

    Center a rack in the oven and preheat to 350 degrees F. Generously butter a 9- to 10-inch (12 cup) Bundt pan. (If you use a silicone Bundt pan there’s no need to butter it.) Don’t place the pan on a baking sheet – you want the oven’s heat to circulate through the Bundt’s inner tube.

    Whisk the flour, baking soda and salt together.

    Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes in. Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (don’t be disturbed when the batter curdles), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top.

    Bake for 65 to 75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes – if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.

    If you’ve got the time, wrap the cooled cake in plastic and allow it to sit on the counter overnight before serving – it’s better the next day.

    Optional Lemony White Icing:
    Sift 3/4 cup confectioners’ sugar into a bowl and squeeze in enough fresh lemon juice (start with 2 teaspoons and add more by drops) to make an icing thin enough to drizzle down the Bundt’s curves.

    Cocoa-Buttermilk Birthday Cake

    By Lorraine

    Celebrating a two year anniversary of launching her blog Tuesdays with Dorie, our host, Laurie, picked a couple of recipes for us to try. I chose the Cocoa-Buttermilk Cake but with a lighter whipped cream topping rather than the suggested Chocolate-Malt Buttercream frosting.


    For the Cake:

    2 cups all-purpose flour
    1/2 cup unsweetened cocoa powder
    1/2 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    2 sticks (8 ounces) unsalted butter, at room temperature
    1 1/2 cups sugar
    2 large eggs
    2 large egg yolks
    1 teaspoon pure vanilla extract
    1 cup buttermilk
    4 ounces bittersweet chocolate, melted and cooled (optional)

      For the Chocolate-Malt Buttercream
      6 ounces bittersweet chocolate, coarsely chopped
      1/3 cup (packed) light brown sugar
      1/4 cup malted milk powder
      1 tablespoon unsweetened cocoa powder
      1/4 cup boiling water
      2 sticks (8 ounces) unsalted, butter, at room temperature
      Pinch of salt
      3/4 teaspoon pure vanilla extract
      2 1/4 cups confectioners’ sugar, sifted

        Getting Ready to Bake: Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 9-x-2-inch round cake pans, dust the insides with flour, tap out the excess and line the bottoms with rounds of parchment or wax paper. Put the pans on a baking sheet.


        To Make the Cake: Whisk together the flour, cocoa, baking powder, baking soda and salt.
        Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add the sugar and beat for about 2 minutes, until it is thoroughly blended into the butter. Add the eggs one at a time, then the yolks one by one, beating for 1 minute after each addition and scraping down the sides and bottom of the bowl as needed. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk; add the dry ingredients in 3 portions and the buttermilk in 2 (begin and end with the dry ingredients); mix only until each new batch is blended into the batter. Scrape down the bowl and, if you want, add the melted chocolate, folding it in with a rubber spatula. Divide the batter between the cake pans.

        Bake for 26 to 30 minutes, or until the cakes feel springy to the touch and start to pull away from the sides of the pans. Transfer the cakes to racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up. (Once the layers are cooled, they can be wrapped airtight and left at room temperature overnight or kept frozen for up to 2 months.)


        To Make the Buttercream: Melt the chocolate with half the brown sugar in a heatproof bowl set over a saucepan of simmering water. Remove from the heat.
        Whisk the malt powder and cocoa together in a small bowl, pour over 3 tablespoons of the boiling water and whisk until smooth. Whisking the melted chocolate gently, gradually pour in the hot malt-cocoa mixture and stir to blend—it should be dark, smooth and glossy; set aside.

        Working with the stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and fluffy, about 2 minutes. Add the remaining brown sugar and beat for 2 to 3 minutes more, until well blended. Beat in the salt and vanilla extract, then reduce the mixer speed to low. Scrape in the chocolate mixture and mix until smooth. Still working on low speed, gradually add the confectioners’ sugar. When all the sugar is in, increase the mixer speed to medium and beat for a couple of minutes. Lower the speed and add the remaining tablespoon of boiling water, then increase the speed and give the frosting another quick spin. It will be light and should be thick enough to use immediately. If it doesn’t hold its shape, beat it just a bit more.


        To Assemble the Cake: Place one layer top side up on a cardboard round or a cake plate protected by strips of wax or parchment paper. Frost the top of the layer, and cover with the second layer, top side down. Frost the sides and top of the cake, either smoothing the buttercream for a sleek look or using a spatula, knife or spoon to swirl it for a more exuberant look.
        Refrigerate the cake for at least 1 hour (or for up to 1 day, if that’s more convenient) to set the frosting, then bring it to room temperature before serving.


        Dories alternative suggestion of coffee flavored whipped cream was delicious!

        Coffee Whipped Cream recipe:

        1 cup very cold heavy cream
        1-4 Tbs confectioners’ sugar (to taste), sifted
        Coffee extract made by dissolving 1-2 Tablespoons instant coffee or espresso powder in an equal amount of boiling water and allowed to cool.
        Directions:
        With mixer and the whisk attachment, beat the cream and sugar together. When the cream is almost whipped, beat in some or all of the coffee extract.

        Dorie’s Favorite Pecan Pie

        By Lorraine

        Dorie’s Favorite Pecan Pie

        Ingredients:
        3/4 cup light corn syrup
        1/2 cup (packed) light brown sugar
        3 tablespoons unsalted butter, melted and cooled
        3 large eggs, preferably at room temperature
        2 teaspoons instant espresso powder
        1 teaspoon pure vanilla extract
        1/2 teaspoon ground cinnamon
        1/4 teaspoon salt
        1 1/2 cups (about 7 ounces) pecan halves or pieces
        3 ounces bittersweet chocolate, coarsely chopped
        1 9-inch single crust made with Good for Almost Everything Dough, partially baked and cooled

        Instructions:
        Getting ready: Position a rack in the lower third of the oven and preheat the oven to 425 degrees F. Put the pie plate on a baking sheet lined with parchment or a silicone mat.

        In a large bowl, whisk the corn syrup and brown sugar together until smooth.. Whisk in the melted butter, then add the eggs one at a time, beating until you have a smooth, foamy mixture. Add the espresso powder, vanilla, cinnamon and salt and give the batter a good mix. Rap the bowl against the counter a couple of times to pop any bubbles that might have formed, then stir in the pecans and chocolate. Turn the filling into the crust.

        Bake the pie for 15 minutes. Meanwhile, make a foil shield for the crust by cutting a 9-inch circle out of the center of an 11-or 12-inch square of aluminum foil.

        Lower the oven temperature to 350 degrees F. Place the foil shield on top of the pie—the filling will be exposed, the crust covered by the foil. Bake the pie for another 15 to 20 minutes (total baking time is 30 to 35 minutes), or until it has puffed (the middle and the edges should be fairly evenly puffed), is beautifully browned and no longer jiggles when tapped. Transfer the pie plate to a rack, remove the shield and cool to room temperature.

        Serving: Pecan pie is good at any temperature, and different at each one. It’s softest and most puddingish eaten warm (about 45 minutes out of the oven), most flavorful eaten at room temperature and most candy-like when it is chilled. At any temperature, it’s good with ice cream—vanilla, chocolate or coffee would be my choices.

        Storing: Once cooled to room temperature, the pie can be covered and refrigerated for 1 day.

        Playing Around: If all you want is a great plain pecan pie, omit the cinnamon, espresso and chocolate. If you want a sweeter pie, increase the amount of corn syrup to 1 cup.

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