Race for the Roses Pie & Mint Juleps

Today is the 138th running of the Kentucky Derby at Churchill Downs--"the greatest two minutes in sports!" and right after I come home from a knitting class, I'll be in front of the television to view it (on my DVR).  I will also remember Kelly's first Derby that she celebrated after moving to Kentucky.  They were having a few people over and she was baking a special type of pecan pie infused with Kentucky bourbon and chocolate for dessert.  The Derby Pie is a registered trademark by The Melrose Inn, who first developed it and I'm particularly careful not to infringe upon their name or their recipe that has been kept a secret since 1968.  So, I've come up with a name synonymous with my love of flowers and the glorious blanket of roses that is draped on the horse that wins--Race for the Roses Pie.

Kelly and Matt's Kentucky boy, Ari in his "silks" getting ready for a race at Keeneland in Lexington, KY

Admittedly, I've watch the movie Secretariat about a hundred times!  I remember that race most vividly in 1973 with our daughters, Erin, almost 3 years old and Kelly, just shy 7 months, as we all watched this amazing horse come from behind to win the Kentucky Derby--the first in the Triple Crown.  I also admire his owner, Penny Chenery Tweedy, who was told she wouldn't be able to come up with the money to keep Big Red and her family's farm in Virginia in order to race him.  She proved them all wrong with her strength (and maybe a little stubbornness) and it's her example that I follow getting through these last two years since losing our daughter to breast cancer.

Race for the Roses Pie
3 large eggs, lightly beaten
1 cup granulated sugar
1 cup light Karo syrup
1 tsp. Vanilla extract
1/2 tsp. Vanilla powder (optional)
2 T Kentucky Bourbon
2 T unsalted butter, melted
1 cup Bittersweet chocolate chips
1 cup Pecan halves

1 - 9" pie crust (you can use my recipe for Perfect Pie Dough or your favorite)  
Preheat oven to 350F-degrees.  Roll out pie dough and fit into a 9-inch pie plate, flute edges.

In a large bowl, beat eggs with a wire whisk.  Add the sugar, Karo syrup, vanilla and bourbon and whisk again to incorporate.  Stir in the melted butter, then, add the chocolate chips and pecans.

Pour into the prepared pie shell.  Bake in the preheated oven for 40 to 45 minutes or until golden brown and set.  If the edges start to darken, place a crust shield over it.  (You can also cover with strips of aluminum foil).

Let cool completely.  Add a dollop of whipped cream on top to serve.

Classic Mint Julep
1 cup granulated sugar
1 cup water
Place these ingredients into a small sauce pan, stir to combine and bring to a boil.  Lower heat to a med/low and place a lid over the pan.  Cook about 5 minutes more.
Meanwhile, pick about 1 cup of mint leaves from the garden.  Wash thoroughly and dry.  

Place leaves in the bottom of a large mason jar and "muddle" them by using the handle of a wooden spoon or a tart tamper.  Add the simple syrup to the mint and seal.  Refrigerate 10 to 12 hours or even overnight.

Strain syrup.

Fill a julep glass or silver cup (about 6 to 8 ounces) with crushed ice
Add 1 T of the "minty" simple syrup to the glass
Add 1 oz. Kentucky Bourbon

Garnish with a mint leaf (if desired) and serve.

Sans the big hat, I'm going to enjoy this Kentucky Derby with a wonderful dessert and julep on my sofa, but wishing I was in Kentucky with family and friends cheering on the winning horse.  By the way, this pie is so good, I think "I'll Have Another!"  Enjoy!
 

  

An Honor...

I am so honored to receive a reward, that I'm proud to share with other blogs I follow, from Susan at The Royal Cook.  The rules are simple: Share seven (7) interesting facts about yourself and choose fifteen (15) blogs you love to visit.

Well, like Susan said, these may not be the most interesting facts, but here goes:
1. My husband proposed on our second date...we were married 2 weeks later and that was almost 44 years ago.
2. Our daughters' birthdays are exact opposites August 10th (08/10) and October 8th (10/08); they're 2 years, 2 months, 2 days, and 2 hours apart.  (See the connection of the number 2--2nd date, 2 weeks)!
3. Candy Corn and cake doughnuts are my weakness;-)
4. I always do the crossword puzzle and Soduko in the USA Today newspaper every day.
5. My idea of relaxation is laying in a hammock on a warm summer day in the garden.
6. I love crows and Canadian Geese.  They are two of the most interesting species of birds that watch out for each other and I admire that.
7. I love and adore my grandchildren, who make me laugh and believe in magic!

The  15 Blogs that I love to visit:
1. Susan, The Royal Cook
2. Allison, The Life of a Novice
3. Kirsten, My German Kitchen...in the Rockies
4. Meggie, Meggie on the Prairie (what a nice rhyme)
5. Suzanne, Down in the Meadow
6. Ellen, Bake It With Booze
7. Happy Cottage Quilter
8. Kristi, Giggle Down Under
9. Nancy, Nancy Creative
10. Char, We Blog Artist
11.Bonnie, Birds, Bees, Berries, & Blooms
12. Lisa, Earth Mama 101
13. Lucy, Attic 24
14. Louise, Cake Journal
15. Lori, lori times five

As my grands say, "Ta Da!"

April's Apron Winner...

Try saying that ten times--LOL!!  Congratulations to Jodi...your name was chosen for my April Give-Away Apron.  Please email your address and this Spring Time Apron will be on it's way to your kitchen.

Thanks again for all your lovely comments.  There were so many new followers and I've enjoyed visiting your blog sites.  It really makes me feel like we are a "Village!!"

May's apron will be up later today:-D 

Lemon & Marcona Almond Cookies

The Marcona almond is recognizably different from other almond cultivars.  It's short, round and relatively sweet.  Although it's origin is unknown, it has been grown in Spain a very long time.  You will probably find them here in the United States, lightly tossed in sunflower oil and salt and it made the perfect accompaniment to the lemon chips I love so much from King Arthur Catalogue in this cookie I created today.

Also, I thought of Marcona almonds because it was our daughter, Kelly who was responsible for my addiction to this snack/treat that goes so well with a slice of Manchego cheese (also her fault:-D) after her first trip to Spain.  May is definitely a tough month for me with the anniversary of her death; my thoughts of her and everything she brought to my life becomes part of my day to day activities.

So, with that said...I have a special Give-Away in her honor.  Besides her loving nature, creativity and beautiful smile, she was also one of the most generous person I've ever known.  We often laughed that Kelly, who at times, lived paycheck to paycheck, would give someone her last dime because she felt they needed it more than she did.  She also inspired others, not only in her personal life, but in her professional.  She developed a course study in writing that centered around food and tradition for her students to apply to the readings she chose.  After her death, the University of Kentucky devoted a scholarship fund in her name to be given to the student who submits an essay honoring the qualities she practiced and how they apply them to their life.

 This beautiful Vera Bradley bag is my gift in her honor to someone who comments between today and May 14th.  It's perfect for your knitting, quilting, scrapbooking, or just a day at the beach--which was one of Kelly's favorite things to do.  Yes, I could have made one, but I also wanted to focus on the Vera Bradley Foundation for Breast Cancer, which has become my crusade as well.

The only rule is your comment should tie into a "food memory" as it relates to what the theme of the post is.  Today it's cookies with a special ingredient of marcona almonds, but over the next two weeks, it will run the gamut of baking.

Lemon & Marcona Almond Cookies
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup lightly brown sugar, packed
1 cup granulated sugar
2 large eggs
1 tsp. vanilla extract
1/2 tsp. lemon extract
2 3/4 cups King Arthur all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1 cup marcona almonds, coarsely chopped
1 cup lemon bits

Preheat oven to 350F-degrees.  Line a baking sheet with parchment paper and set aside.
In the stand mixer, using the paddle attachment, cream the butter and sugars together completely.  Add the eggs, one at a time, and beat well.  Add the vanilla and lemon extracts.

Add the dry ingredients together in a bowl and whisk, then, add them to the batter and mix to incorporate completely.  Add the almonds and lemon bits.

Scoop up about 2 tablespoons of dough and place them on the parchment paper, 2-inches apart.

 Bake in the preheated oven for 12 minutes, or until golden brown.  Remove from oven and allow them to cool on the baking sheet for 5 to 7 minutes.  Transfer to a baking rack to cool completely.  

 Soft, chewy, lemony and salty--what a wonderful combination for a snack or to give to your best friends as a gift.  That's what Kelly would do.  Enjoy!
   



 

Butter Pecan Scones

Today, while the world celebrates the first anniversary of the royals, William and Cathryn, what I'm thinking about is this would have been the 74th Anniversary of my father and mother--William and Helen.

They married in 1938 after knowing each other since fifth grade--love at first sight!  My dad stole a kiss in the cloakroom and as the story goes, he knew he would marry this barely five foot beauty one day and raise a family.

I came up with a Butter Pecan Scone that would have pleased my mother very much; it was definitely one of her favorite flavors, next to chocolate and lemon.

My dad would have bought her a present that he'd placed in the center of the dining room table with an elegant card that he chose for the occasion.  He called her "Sug" (pronounced shug) and they shared a twinkle in their eyes on their special day.  It's what happily ever after is all about:-D

Butter Pecan Scones
1 cup chopped pecans
4 T butter

4 cups King Arthur all-purpose flour
1 T + 1 tsp. baking powder
1/2 tsp. cream of tartar
1 tsp. Kosher salt
3 T granulated sugar
1/2 cup + 2 T unsalted, cold butter
1 1/3 cups half & half
1 large egg
1 tsp. Butter Sweet Dough flavor (optional)

Preheat oven to 400F-degrees.  Line a baking sheet with parchment paper.
In a sauce pan on med/low heat, melt butter and add the pecans.  Cook 5-7 minutes, stirring constantly until they are lightly toasted and the nuts have absorbed all the melted butter.  Set aside while you make up the dough.

In the bowl of a stand mixer, using the paddle attachment, put all the dry ingredients in the bowl and mix to incorporated.  Cut the cold butter into 1/2-inch pieces and add to the dry ingredients.  Start mixing on low and once the butter becomes incorporated, raise speed to medium.  Add the flavoring (if using).

Whisk the egg into the half & half and while the mixer is running pour the liquid into the mixture, reserving about 3 tablespoons for brushing on top of the scones before baking.  The dough should just come together and not be too wet.

 Turn dough out onto a lightly floured board.  Knead slightly and roll to about 3/4-inch thick
Cut into rounds, squares or triangles...I chose rounds.

 Brush tops with reserved cream/egg mixture.

Bake in preheated oven for 15 to 18 minutes until golden brown on top.

I decided to make a brown butter glaze to enhance the flavor and make them extra special.


Browned Butter Glaze:
4 T unsalted butter, melt and continue to cook over medium heat until it foams and turns an amber brown.
1 cup confectioners' sugar
1 T Light Karo Syrup
1-2 T very warm water

Mix all ingredients together and use an off-set spatula to spread on top.

The scones have a wonderful texture and the flavor, well, if you're a butter pecan fan, these are a home run.   Happy Anniversary Mom & Dad...and of course, that other couple;-D Enjoy!
 

Earth Day Banana Bread

Earth Day has been celebrated every year on April 22nd since 1970.  In 1970, I was pregnant with our first daughter, Jimi Hendrix died, the Beatles made their last record together, and Simon and Garfunkel's "Bridge over Troubled Water" was the popular album.  Protests were the theme of the day and a new enlightenment of the abuse of our Earth's natural resources led to the public's awareness to sanction a day to remember what we should protect.

As I walked around our yard today and inhaled the fresh air, I couldn't help but think how important it is to cherish this beautiful world we live in and more importantly, maintain it for future generations to enjoy as well. 

Our water supply for wildlife

Beautiful flowers

Lush foliage

...and trees

If you're wondering how banana bread figures in to this Earth Day...well, I added avocado, mashed with the bananas to represent the spectacular green all around us.

Avobanana Bread
1 cup light brown sugar, packed
1/4 cup vegetable oil
2 large eggs
2 ripe bananas, peeled and mashed
1 ripe avocado, peeled, pit remove, and mashed
1 tsp. ground cinnamon
1/2 tsp. ground cardamon
1 tsp. vanilla
1/3 cup Old-fashioned oats
1 1/4 cups King Arthur all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. Kosher salt
1/2 cup chopped walnuts
1/4 cup buttermilk

Preheat oven to 350F-degrees.  Spray a 9" x 5" loaf pan with a baking spray and set aside.
Mash the bananas and avocado.

In a large bowl, mix the brown sugar, eggs, and oil together and stir to combine.  Add the spices and the vanilla and stir again.  Mix in the banana/avocado mixture.  Add the dry ingredients, the walnuts, and the buttermilk.  Stir to thoroughly combine, but don't over beat.
Pour into the prepared pan and bake for 50 to 55 minutes, until a wooden skewer comes out clean.

The bread is moist and is healthy for you--the natural oil in the avocado is a good substitution for the fat in butter.

I hope you take the time today to celebrate this day and come up with ways to preserve our natural resources.  Enjoy!   

Chocolate~Chocolate Chip & Raspberry Bits Cookies

TGIF!  What a week, with projects to finish, appointments to keep, and the everyday cleaning, cooking, and laundry that falls under my "to do" list.  CHOCOLATE is what I want and a comfy place to sit for a few hours to enjoy the sunshine that has come, after a morning of rain.  That's just what I did after sending one of my paper floral wreaths off to Japan to a company that will exhibit at their hobby show next weekend.

I came up with this recipe a couple of days ago when I literally threw some ingredients together to bring a treat to my favorite dental office.  They were kind enough to fit me in, when my temporary crown came loose.  However, I wasn't able to taste the cookies before hand and relied on them to give me feed-back--they did!  So, I decided to share the recipe for anyone else who has had "one of those weeks;-)"

Chocolate~Chocolate Chip & Raspberry Bits Cookies
1 cup (2 sticks) unsalted butter, softened
1 1/4 cups light brown sugar, packed
3/4 cup granulated sugar
2 large eggs
1 T vanilla extract + 1 vanilla bean, split and scraped
2 1/4 cups King Arthur all-purpose flour
1/2 cup Dutch-processed cocoa (I used Cocoa Rouge)
1 1/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. Kosher salt
1 cup Mini Chocolate Chips
3/4 cup Raspberry Jammy Bits 

 Preheat oven to 350F-degrees and line a baking sheet with parchment.
In a stand mixer, using a paddle attachment, cream the butter and sugars together for 3 to 5 minutes.  Scrape down the sides.

Add the eggs, one at a time, beating well after each addition and scraping down the sides between the additions.

Combine the dry ingredients in a medium bowl and use a whisk to combine.  Add to the batter and mix on low speed, at first, then when incorporated, mix on medium for 1 minute.

Add the mini chips and raspberry bits and mix to "just" combine.  Use a 1/4-cup scoop to measure out the dough onto the lined baking sheet.

Bake for 12 minutes.  Allow to set for at least 5 minutes before transferring to a baking rack to cool completely.  Makes about 24 3-inch cookies.


The rich, soft centers of chocolate with the hint of raspberry is a perfect combination and I can already feel a calmness while I enjoy my cookie with a glass of milk (although a glass of wine would have been nice too!) and pick up my knitting.  

Treat yourself to a sweet reward for all you do...Enjoy!

Bakewell Tart (tarta Bakewell)

The Bakewell Tart is a traditional English dessert native to the town of Bakewell, Derbyshire.  One of the earliest accounts of this dessert is in a book called Mrs. Beeton's Cookbook (aka Mrs. Beeton's Book of Household Mangement) from 1861.  Typically, the tart consists of a shortcrust pastry (masa), a layer of jam (mermelada de fresa), and a sponge-like filling from ground almonds (relleno), known as frangipane.

I love making this tart, first, because it's easy and secondly, you can be creative with the jam and/or nuts you choose to use.  Since I had just made a fresh batch of strawberry jam, that's what I used, but I could have easily substituted raspberry, blackberry, blueberry, etc. and this tart would have been just as scrumptious.

This isn't a tart that my mother ever made, although, if she had known about it, I know she would have.  However, we certainly picked a lot of strawberries together and made jam, so partly this does bring back memories in her kitchen.  Also, my son-in-law, Matt, who is in Madrid for the year on a Fulbright Scholarship, gave me a wonderful new cookbook for Christmas and tarta Bakewell was one of the recipes in Postres~Las Mas Irressistibles Recetas.  As you might have guessed from my first paragraph, the book is in Spanish and I'm excited to relate something I know to the language both he and now my grandson, Ari speaks.

The Spanish version of tarta Bakewell did influence my recipe by incorporating some of the uniqueness of it.  I used a combination of both granulated sugar (azucar de lustre) and brown sugar (azucar de moreno) in addition to substituting the all-purpose flour for a one-third cup of rice flour (harina de arroz).  Fingers crossed it looks and smells great baking. 

Bakewell Tart
Perfect Pie Dough
1" x 8" removable bottom tart pan

1/3 cup Strawberry Jam (or your favorite)
14T (1 3/4 sticks) unsalted butter, room temperature
1 cup granulated sugar
1/3 cup brown sugar, packed
2 large eggs
2 tsp. Almond extract
1 cup finely ground almonds (or almond flour)
1/3 cup rice flour

 About 1/2 cup Sliced almonds for the topping

Preheat oven to 400F-degrees.  Place on a baking sheet and blind-bake the tart shell for 10 minutes.

Prick the surface with a fork...

...or line the bottom of the tart with wax paper and use pie weights.

Remove from the oven and allow to cool while you mix up the almond filling.  Lower oven temperature to 350F-degrees.

In a stand mixer, using the paddle attachment, cream the butter and sugars completely.  Add eggs, one at a time, fully incorporating them into the butter/sugar mixture.  Add the almond extract and mix to blend.  Add the ground almonds and rice flour  and mix just until incorporated.

Spread the strawberry jam on the bottom of the pre-baked tart, spreading it with an off-set spatula to cover completely.

Spoon dollops of the almond mixture onto the strawberry jam and use an off-set spatula to spread over it, covering the jam layer.

Sprinkle 1/2 cup of sliced almonds on top and bake (keeping tart on a baking sheet) for 30 to 35 minutes until it's a lovely golden brown on top.

Dust with confectioners' sugar before serving.

I can't help thinking, while I was creating my version of this Bakewell Tart, with the influence of the Spanish recipe from this treasured cookbook, that maybe through baking we could have a peaceful co-existance among all cultures--it's a thought ;-D! Enjoy!