Classic Pecan Tart

Ingredients:

For the pastry dough:

• 1 1/4 cups soft winter-wheat flour, such as
    White Lily brand, or cake flour
• 1/2 tsp. salt
• 1/4 cup cold solid vegetable shortening
• 4 Tbs. (1/2 stick) cold unsalted butter, cut
    into small cubes
• 3 to 6 Tbs. ice water

For the filling:

• 3/4 cup sugar
• 3/4 cup light corn syrup
• 1/3 cup unsalted butter, melted
• 3 eggs, lightly beaten
• 2 Tbs. bourbon (optional)
• 1 Tbs. grated orange zest
• 1 tsp. vanilla extract
• 1/4 tsp. salt
• 1 cup pecan halves, plus 1/3 cup coarsely
    chopped pecans

Directions:

To make the pastry, in a bowl, stir together the flour and salt. Add the shortening and cut in with a pastry blender, 2 knives or your fingers until the mixture resembles cornmeal. Add the butter and cut in until it forms tiny pea-size balls. Add the ice water a little at a time, stirring and tossing with the pastry blender or a fork until the mixture holds together. Gather the dough into a ball and flatten into a disk. Cover with plastic wrap and refrigerate for 30 to 60 minutes.

On a lightly floured work surface, roll out the dough into an 11-inch round about 1/8 inch thick. Fold the round into quarters and place in a 9 1/2-inch nonstick or traditional tart pan with a removable bottom. Unfold, then press gently into the bottom and sides of the pan. Trim the overhang even with the pan rim. Refrigerate until ready to fill.

Position a rack in the lower third of an oven and preheat to 325°F.

To make the filling, in a bowl, stir together the sugar, corn syrup, melted butter, eggs, bourbon, orange zest, vanilla, salt, pecan halves and chopped pecans. Pour into the chilled pastry shell and place the pan on a baking sheet.

Bake until the center is slightly soft to the touch, the edges are set and the crust is golden brown, 45 to 55 minutes. Transfer the pan to a wire rack and let cool for 30 minutes, then remove the pan sides and slide the tart off the pan bottom onto a serving plate. Serve warm or at room temperature.

Adapted from Williams-Sonoma New American Cooking Series, The South, by Roy Overton (Time-Life Books, 2000).

Chocolate Heavenly Hash

Ingredients:


1 (12-ounce) package chocolate chips
4 egg yolks
3 1/2 cups whipping cream, divided
3 tablespoons granulated sugar
1 cup chopped pecans
1 teaspoon vanilla extract
1/2 teaspoon salt
1 (10-ounce) angel food cake
Chocolate curls, optional for garnish




Step-by-Step:


1. Heat chocolate chips in a medium saucepan over low heat, stirring frequently, until melted.
2. Whisk egg yolks with 1/2 cup whipping cream in a medium bowl until blended. Add the egg yolk mixture gradually to chocolate, whisking continually. Cook, whisking continually, until blended, about 1 to 2 minutes. Let stand until cool.
3. Pour remaining whipping cream into a large bowl. Beat at high speed, gradually adding the granulated sugar until soft peaks form.
4. Stir pecans, vanilla extract and salt into chocolate mixture. Fold in whipped cream.
5. Tear cake into bite-size pieces. Layer half the cake and half the chocolate mixture in a tall glass bowl. Top with remaining cake and spread with remaining chocolate mixture. Chill, covered, for 2 to 3 hours. Garnish with chocolate curls, if desired.

Lemonade Cupcakes

This is a great cupcake....if you like lemon that is. I decided to try these for Easter this year. 

CUPCAKES
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup unsalted butter, softened
2 eggs
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
1/3 cup prepared lemonade

FROSTING
1/2 cup unsalted butter, softened
2 to 4 tablespoons prepared lemonade
1 teaspoon vanilla extract
3 cups powdered sugar
5 to 6 drops yellow food coloring
1/4 cup sparkling white sugar

Step-by-step
1. Heat oven to 350°F. Line 36 mini muffin cups with paper liners. Whisk flour, baking powder and salt in medium bowl.

2. Beat sugar and 1/2 cup butter in large bowl at medium speed 1 minute or until blended and lighter in color. Add eggs one at a time, beating well after each addition. At low speed, beat in lemon peel and 1 teaspoon vanilla. Beat in flour mixture in two parts alternately with 1/3 cup lemonade until blended and smooth, beginning and ending with flour mixture. Fill each muffin cup with scant 1 1/2 tablespoons batter.

3. Bake 20 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove cupcakes; cool completely on wire rack.

4. Beat 1/2 cup butter, 2 tablespoons of the lemonade and 1 teaspoon vanilla in large bowl at medium speed 1 minute or until creamy. At low speed, slowly beat in powdered sugar, adding additional lemonade 1 teaspoon at a time, if necessary, for desired consistency. Beat in food coloring. Spread frosting over cupcakes; sprinkle with sparkling sugar.

**Want them pink instead?????? For pink lemonade cupcakes, use pink lemonade for the liquid and tint the frosting with 2 or 3 drops of red food coloring instead of yellow.

Quick Chocolate Buttercream Frosting

Ingredients:

• 8 oz. unsweetened chocolate, chopped
• 6 cups confectioners' sugar
• 16 Tbs. (2 sticks) unsalted butter
• 6 Tbs. milk, plus more, if needed
• 2 tsp. vanilla extract
• 1/4 tsp. salt

Step-by-Step:

Have all the ingredients at room temperature.

Put the chocolate in the top pan of a double boiler set over but not touching simmering water in the bottom pan. Stir until the chocolate is melted and smooth. Let cool to room temperature.

In the bowl of an electric mixer fitted with the flat beater, combine the confectioners' sugar, butter, the 6 Tbs. milk, the vanilla and salt and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat for 2 minutes, then reduce the speed to low. Add the chocolate and beat until combined, then increase the speed to medium and beat for 1 minute more.

If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks. Makes about 4 1/2 cups.

Quick Buttercream Frosting

Ingredients:

• 6 cups confectioners’ sugar
• 16 Tbs. (2 sticks) unsalted butter
• 4 1/2 Tbs. milk, plus more, if needed
• 2 tsp. vanilla extract
• 1/4 tsp. salt
• Food colorings (optional)

Step-by-Step

Have all the ingredients at room temperature.

In the bowl of an electric mixer fitted with the flat beater, combine the confectioners¿ sugar, butter, the 4 1/2 Tbs. milk, the vanilla and salt and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat until fluffy, about 3 minutes.

If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks. Tint with food coloring as desired. Makes about 4 cups.