Cooking By Will Power, Holiday Cookbook

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COOKING
BY
WIL POWER

The
FAMILY'S
HOLIDAY BOOK

Recipes collected by Wil and Linda Chambers
Compiled and designed by Chef Wil Chambers
C 2000-2001 by Wil Chambers. All rights reserved.
For information contact Chef Wil at the
Washington Hotel

Life as a chef has allowed me to develop some fantastic recipes but some of our family's "old fashioned" recipes are still the best around. From Linda's Christmas morning's Butter-Kutchen to the best chocolate fudge recipe ever, we have presented here a collection of our family's favorite dishes for the holidays.

From our family yours have a Very Merry Christmas and many Happy New Years!
Chef Wil & Family

Please visit our Host and Sponsor
The Washington Hotel Cafe and Saloon
Washington California

Fine Dinning Drinkinking & Lodging
in
The California Gold Country

MAIN DISHES
TWICE SMOKED HAM
1 12 to 15 pound smoked, fully cooked, whole ham
1 pint maple syrup
1 pound sea or Kosher salt
as needed to cover ham water
10 pounds Kingsford brand charcoal briquettes
1 kettle style barbecue cooker
Fill a container just large enough to hold ham with water. Submerse ham until fully covered with water and remove.
Measure the remaining water and for each quart water left add two tablespoons salt and one half cup maple syrup.
Submerse ham again and weigh down so it is completely covered by the brine.
Soak the ham in the brine in the refrigerator for two days. After two days remove from the brine and pat dry.
In the twenty two inch cooker's charcoal rack place two piles of fourteen briquettes each on opposite sides of the cooker, but away from the center. after the charcoal is completely gray place the cooking grate in place and center ham on it.
After one hour place ten more briquettes on each of the old piles of charcoal. Do not use additional lighter fluid, there should be enough hot coals left to start the new ones. If not start the new briquettes in another cooker or a metal bucket and allow to become completely gray before adding them to the cooker with the ham.
Soak the wood chips in a warm nutmeg tea for ninety minutes. Make the tea by simmering two crushed nutmeg nuts in two quarts of water for fifteen minutes.
Cook for one and one half hours and place one half of the drained wood chips on each pile. Cook for an additional thirty minutes and remove from cooker. Allow to stand for twenty minutes before cutting.

MARINATED TURKEY
1 15 pound fresh turkey
5 gallons water
as needed for recipe soy sauce
as needed for recipe salt
as needed for recipe dark brown sugar
1 five gallon food grade plastic bucket
fill bucket with water and submerse the turkey in it completely, neck first.
Add to each 2 quarts of the remaining water, one cup soy sauce, one fourth cup salt, and one and one half cup dark brown sugar.
Replace the bird in the brine and refrigerate for two days.
Using the kettle barbecue method for Twice Smoked Ham, above, place twenty one briquettes on each side. Place an additional fourteen briquettes on each side every hour.
Cook the bird for four hours or until the temperature reaches one hundred 60 degrees in the deepest part of the breast.
Place soaked wood chips on the coals and continue cooking until the thermometer reaches one hundred 70 degrees F. in the breast and one hundred eighty degrees in the thigh.
Remove the turkey from the cooker and let stand for thirty minutes before cutting.

CHRISTMAS GOOSE
1 8-10 pound goose
3 cups veal broth
1 large onion cut into 1-inch pieces
1 large firm apple cut into 1-inch pieces
1 large orange cut into 1-inch pieces
4 sprigs fresh thyme
2 sprigs fresh rosemary
10 whole slightly crushed juniper berries
3 teaspoons sea salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 cup white wine
1 tablespoon corn starch dissolved in 1/4 cup cold water
Preheat the oven to 350 degrees F.
Remove the giblets and neck from the cavity of the bird. Save the liver for other dishes, reserve the gizzards and neck. Trim the neck flap, tail, and inside cavity of excess fat. Reserve the fat for rendering. Cut the wing tips at the joint and save them for the broth.
In a stockpot, make a goose broth by simmering the gizzards, neck, wing tips, in the veal broth for ninty minutes. Strain and reserve for the gravy.
Mix the onion, apple, and orange together in a bowl with the thyme, rosemary, and juniper berries, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Stuff the goose with the onion mixture, and sew the cavity shut with kitchen string. Tie the legs of the bird together. Prick the skin all over with a fork and rub with 1 1/2 teaspoons salt.
Heat a large roasting pan on a medium high burner and add oil. Sear the goose on each side until lightly browned. Add 1/2 inch of water and place the goose on a rack in the pan, laying the bird on one side. Place the pan in the oven and roast for 45 minutes. Check the bird while it is roasting to make sure the water doesn't evaporate, or the goose fat will burn. Carefully pour off the excess fat. Prick the goose with the fork again, being careful not to pierce the flesh, and rotate the bird onto it's other side. Return the water level to 1/2 inch, and continue to roast for another 45 minutes. Pour off the excess fat, turn the goose so the breast is up. Return the water level to 1/2 inch, and continue to roast for another hour.
To brown the skin of the bird, raise the heat to 500 degrees F. and cook for 10 to 12 minutes. Remove the bird from the oven and allow to rest for 20 minutes.
Discard excess fat from the roasting pan. Put the roasting pan over a medium flame and pour the wine into the pan. With a wooden spoon scrape up all the browned bits from the pan and cook the wine to reduce by about half. Add the wine and pan juices to the goose broth, and bring to simmer. To thicken the sauce, whisk the disolved arrowroot into the sauce and bring it to a boil. Season with the remaining salt and pepper.
To serve, discard the stuffing, carve the breast, leg, and thigh into thin slices. Arrange on a warmed platter and serve with the gravy.

SIDE DISHES
VEGETABLES
GREEN BEAN CASSEROLE
1 pound green beans
1/2 small yellow onion
3 2 inch diameter mushrooms
1 tablespoon extra virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon pepper
1/2 cup cream
1 teaspoon rice flour
1/2 cup seasoned bread crumbs
Cook beans until crisp-tender in one half cup water over low heat.
Sauté onions in olive oil until just brown, add mushrooms and continue Sautéing until tender. Add salt, pepper, cream, and beans and cook for one minute.
Turn out into a baking dish and sprinkle with bread crumbs. Broil for five minutes or until topping browns.

WIL'S GLAZED CARROTS with THYME
2 pounds carrots
3 tablespoons butter
2 tablespoons sugar
1/2 teaspoon salt
1 small sprig of thyme
water to barely cover.
Strip leaves from thyme sprig discarding stems.
In a 2 quart saucepan combine all ingredients and bring to a rapid boil over high heat. Reduce heat to medium high and boil dry.
Stir often when carrots are almost dry to avoid scorching.

POTATOES
WIL'S GARLIC and HERB MASHED POTATOES
3 pounds russet potatoes
1/4 cup butter
1/4 cup sour cream
8 cloves roasted garlic
1 small sprig thyme
1/4 cup cream
1 teaspoon sea salt
1 teaspoon pepper
Remove outside skin of garlic bulb and cut off top one fourth. Sprinkle both pieces with olive oil, wrap in foil and roast in a three hundred seventy five degree F. oven for thirty to forty five minutes or until soft.
Wash and peel potatoes and dice into two inch cubes.
Barely cover potatoes with hot water and boil over medium heat until fork tender (a fork inserted into potatoes will come back out easily). Drain well and return to pan over low heat to dry completely.
Add butter, sour cream, garlic and salt and pepper to the potatoes and whip with a stiff whisk. Continue whipping until desired thickness is achieved.
Serve hot with or without gravy.

CANDIED SWEET POTATOES
2 pounds yams
1/2 cup brown sugar
1/4 cup butter
1/2 teaspoon salt
1 1/2 cups miniature marshmallows
Wash and boil sweet potatoes until tender.
Remove shins and cut into three inch dice.
Place potatoes in a baking dish and sprinkle with sugar and dot with butter. Cover evenly with marshmallows and bake for twenty minutes or until marshmallows start browning.

BROILED POTATO BALLS
4 cups Garlic Mashed Potatoes (recipe above)
3 large eggs
2 cups bread crumbs
Preheat oven to 375 degrees F.
Separate eggs and whip whites with one tablespoon water until slightly frothy.
Mix potatoes and yolks together.
Make two tablespoon balls out of potatoes and roll in egg whites then bread crumbs.
Place on a greased cookie sheet and bake for twenty five minutes or until golden brown.

BREADS
BRIOCHE
1 1/2 tablespoons dry yeast
1 1/4 cups warm water.
1/4 cup sugar or honey
4 1/2 cups flour
1 1/2 teaspoon salt
1/2 cup melted butter
2 large eggs
4 large egg yolks
Preheat oven to 375 degrees
Warm all ingredients to one hundred degrees F.
Combine the sugar or honey, yeast and warm water. Set aside to proof.
Beat oil, eggs ,and yolks together until smooth.
Add to proofed yeast with one cup flour.
Let sponge rest for thirty minutes to one day (if longer than one hour place in refrigerator)
Sift remaining flour and salt together.
Gradually add the flour to the sponge, constantly stirring
You may have to knead the last of the flour in.
Bake for forty to fifty minutes
Let the dough rise until it has doubled in size then punch down.
Transfer the dough to a lightly floured surface and cut the dough into the number of ropes that you want and make the braid.
Place brioche on a greased baking sheet and allow to rise again until it has doubled in size.
To make Sweet Egg Wash.
Combine one egg, one teaspoon water, and one teaspoon of sugar in a small bowl .
Blend well and brush this on the challah braid

CHALLAH
1 1/2 tablespoons dry yeast
1 1/4 cups warm water.
1/4 cup sugar or honey
4 to 4 1/2 cups flour
1 1/2 teaspoon salt
1/2 cup oil
2 large eggs
2 large egg yolks
Preheat oven to 375 degrees
Warm all ingredients to one hundred degrees F.
Combine the sugar or honey, yeast and warm water. Set aside to proof.
Beat oil, eggs ,and yolks together until smooth.
Add to proofed yeast with one cup flour.
Let sponge rest for thirty minutes to one day (if longer than one hour place in refrigerator)
Sift remaining flour and salt together.
Gradually add the flour to the sponge, constantly stirring
You may have to knead the last of the flour in.
Bake for forty to fifty minutes
Let the dough rise until it has doubled in size then punch down.
Transfer the dough to a lightly floured surface and cut the dough into the number of ropes that you want and make the braid.
Place the challah on an ungreased baking sheet and allow to rise again until it has doubled in size.
Brush loaves with sweet egg wash and sprinkle with seeds as desired.

CORNBREAD
1 cup yellow cornmeal
1 cup all-purpose flour
3/4 teaspoon baking soda
2 teaspoons baking powder
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1 large egg slightly beaten
1/2 cups buttermilk
2 tablespoons butter or rendered fat
Preheat the oven to 350 degrees.
Sift together the cornmeal, flour, baking soda, baking powder, salt, and pepper.
In another bowl, Whisk the egg and buttermilk together.
Brown butter in a 10 inch cast iron skillet.
Add liquids and fat to the dry ingredients and stir well.
Dust the skillet with cornmeal to coat pan lightly.
Pour in batter.
Place the skillet in the middle of the oven to bake and bake twenty to twenty five min.
Test by inserting a toothpick in the center of the bread, if it comes out clean the bread is done.
Turn the cornbread out, top up, on a rack to cool.

LEFTOVERS
LINDA'S TURKEY SANDWICH
2 slices white bread
1 tablespoon mayonnaise
3 tablespoons cranberry sauce
1/4 pound thinly sliced turkey breast meat
4 tablespoons sage dressing
Dress the bread with the mayonnaise and then the cranberry sauce. Lay the meat evenly on one slice of bread then spread the dressing on the meat. Cover with the other slice of bread and serve.

TURKEY HASH
4 cups turkey broth and/or leftover turkey gravy
1/2 cup sage dressing
1/4 cup leftover mashed potatoes
1 pound diced turkey meat
1 cup leftover steamed carrots
2 cups just tender boiled potatoes
1 cup leftover creamed pearl onions
1 cup leftover creamed peas
1 teaspoon thyme leaves
1/2 teaspoon sage leaves
as needed to taste sea salt and pepper
Combine broth or gravy, sage dressing, and mashed potatoes in a sauce pan and bring to a boil. Reduce heat to simmer and cook until potatoes and dressing dissolve. Stir often and thicken, if necessary, with broth or water. Add the remaining ingredients and bring to a boil. Reduce heat to low and simmer for five minutes.

CANDIES
MOM'S PERFECT FUDGE
This fudge will turn out perfect every time if the directions are followed exactly. No thermometer, ball testing or other difficult cooking procedure other than a timer with a second hand is needed. A 4 quart cast iron Dutch oven, a 9 x 13 inch baking dish, and a wooden spoon are all the tools needed.
3, 6 ounce packages high quality chocolate chips
1 jar marshmallow fluff
2 cups chopped walnuts or other nuts
2 tablespoons vanilla extract
4 1/2 cups sugar
1 12 ounce can evaporated milk
1 teaspoon salt
1 cup butter
In a 4 quart heat proof bowl combine chocolate chips, marshmallow fluff, nuts, and vanilla and set aside.
In a 4 quart Dutch oven (preferably cast iron) combine sugar, evaporated milk, salt, and butter. Bring to a boil over medium high heat stirring constantly. Boil for EXACTLY seven minutes while still stirring.
Pour syrup over the chocolate chips and stir until chips are melted and marshmallow is dissolved.
Turn out into a lightly buttered nine by thirteen by two inch baking dish and allow to cool slightly then cut the fudge into one inch squares with a sharp knife.
Continue cooling for at least four hours or over night.
Separate the squares and arrange on a serving plate.

LINDA'S FAVORITE ENGLISH TOFFEE
1 cup butter
1 cup sugar
1 tablespoon light corn syrup
3 tablespoons water
1/2 teaspoon salt
2 cups almonds - finely chopped separated
1 cup chocolate chips
Butter a cookie sheet.
Combine butter, syrup, sugar and water in sauce pan.
Stir constantly over medium heat until candy thermometer reaches 300.
Remove from heat.
Stir in 1 cup almonds and mix well then add baking soda and mix quickly.
Quickly spread out on buttered cookie sheet with buttered spatula.
Place chocolate pieces on top and spread evenly as they melt.
When chocolate covers all candy, sprinkle with the other cup of chopped almonds.
Press lightly and cool to room temperature.

DESSERTS
COOKIES
SHORTBREAD COOKIES
1/2 cup softened butter
1/2 cup caster sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup rice flour
Cream butter by hand until soft and fluffy, add powdered sugar and cream until light.
Add extract and mix well.
Sift in flours and mix, form into a ball and knead until dough is soft and pliable.
Press mixture into a round loaf 1/2 inch high on a lightly greased cookie sheet.
Prick with a fork or use a shortbread stamp to decorate.
Bake at 325 degrees for 25-30 minutes or until very lightly browned on edges.
Remove from oven, cool 10 minutes, run edge of palate knife under cookie.
Turn out on cutting board and cut while still warm.
WIL'S SCOTCH COOKIES
1 cup butter
1 cup all-purpose flour
1 cup rice flour
1/2 cup superfine sugar
as needed sugar crystals to sprinkle
2 tablespoons scotch whisky
Preheat oven to 325 degrees F.
Mix dry ingredients together and set aside.
In a bowl, cream the butter add whisky.
Blend in the flour/sugar mixture 1/2 at a time, mixing well.
Roll dough to 1/4 inch or slightly thicker.
Cut cookies into desired shape and transfer to a cookie sheet.
Bake for 25 to 30 minutes or until lightly golden on edges.
When almost cooked, sprinkle generously with sugar.

ABOUT SPRITZ COOKIES
Spritz, or in English, sprayed cookies are pressed by a special "gun" through a metal plate with a decoration cut out of it. Hold the gun top down touching the cookie pan and twist the top knob until the dough just starts to spread out one half of the way up the cone of dough. Pull the "gun" straight up and away from the cookie.
Spritz dough can also be used for sugar cookies. If cutout cookies are desired increase the flour by two tablespoons per each cup of flour and chill for thirty minutes. Roll out the dough three eights inch high and cut with desired pattern.
Bake for twelve minutes and cool off of pan on a wire rack.

BUTTER SPRITZ COOKIES
1 pound softened butter
1 3/4 cups granulated sugar
1 large egg
3 1/2 cups all-purpose flour
1 teaspoon vanilla extract
Preheat the oven to 325 degrees F.
In a large bowl cream the butter until light and fluffy. Add the sugar and vanilla and cream in. Beat in the egg.
Add the flour, three fourths cup at a time, until incorporated.
Pack the dough into a cookie sprtizer fitted with desired plate. press the dough through the sprtizer 1 inch apart onto ungreased cookie sheets.
Bake cookies for 8 to 10 minutes, or until they fill back out when lightly pressed.
Remove cookies from pans and cool on a rack.

BUTTER ALMOND SPRITZ COOKIES
1/2 pound softened butter
3/4 cups granulated sugar
1 large egg
1 3/4 cups all-purpose flour
1/2 teaspoon vanilla extract
3/4 teaspoon almond extract
Preheat the oven to 325 degrees F.
In a large bowl cream the butter until light and fluffy. Add the sugar and vanilla and cream in. Beat in the egg.
Add the flour, three fourths cup at a time, until incorporated.
Pack the dough into a cookie sprtizer fitted with desired plate. press the dough through the sprtizer 1 inch apart onto ungreased cookie sheets.
Bake cookies for eight to ten minutes, or until they fill back out when lightly pressed. Do not brown.
Remove cookies from pans and cool on a rack.

CHOCOLATE MINT SPRITZ COOKIES
1 cup softened butter
1/2 cup sifted powdered sugar
1/2 cup packed brown sugar
1/4 cup Dutch processed cocoa
1 large egg yolk
2 tablespoons crème de menthe
1 teaspoon vanilla extract
2 1/3 cups all-purpose flour
preheated 375 degrees F.
In a large mixing bowl cream the butter.
Add the powdered sugar, brown sugar, and cocoa powder; beat till combined.
Beat in the egg yolk, crème de menthe, and vanilla. Stir in the flour with a wooden spoon. Do not chill dough.
Pack the dough into a cookie sprtizer fitted with desired plate. Press the dough through the sprtizer 1 inch apart onto ungreased cookie sheets.
Bake for eight to ten minutes, or until cookies fill back out when lightly pressed.
Remove cookies from pans and cool on a rack.

PFEFFERN KUSSE (PEPPER KISSES)
For years this has been our Peffer Nusse cookie until recently, when we discovered that the name had been misspelled. They still taste the same however you spell their name, wonderful. I'm not sure why these delicious miniature cookie/candies are called pepper kisses, but they are very reminiscent of a very small, hard ginger snap, but much milder and fuller flavored. Try them with a cup of Irish coffee for a special treat.
2 cups sugar
1 pound dark drown sugar
1/4 pound butter
3 large eggs
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons ground cloves
3 3/4 cups all purpose flour
Combine all ingredients in a large bowl and mix with a wooden spoon until too thick then knead to form a very thick and heavy dough.
Working with one to one and one half cups of dough at a time, form a rope about the diameter of a pencil. Cut into one half to three fourths inch long pieces and press onto an unprepared cookie sheet to form a "kiss" or tall cone.
Bake for 30 minutes or until done. Candies may be stored in an air tight container at room temperature for several weeks or in a refrigerator for ever.

THUMBPRINT COOKIES
These little gems have been one of my favorite holiday cookies for as long as I can remember. I hope that you and your family will enjoy them as much as we do.
1/2 cup butter
1/4 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup all purpose flour
1/4 teaspoon salt
3/4 cup finely chopped nuts
Preheat oven to 350 degrees F.
Separate egg.
In a medium sized mixing bowl cream butter, sugar, egg yolk, and vanilla.
Sift flour and salt together into cream butter and mix until dough holds together.
Form dough into two teaspoon sized balls.
Beat egg white and one teaspoon of water together until slightly frothy.
Roll dough balls in egg white then nuts and place one inch apart on an unprepared cookie sheet.
Press thumb three fourths of the way through center of cookie to form a cup.
Bake for ten minutes or until lightly brown. Remove from cookie sheet and allow to cool and fill with a brightly colored, tart jelly.

CAKES
BUTTER-KUTCHEN (BUTTER CAKE)
1 cup milk
1/4 cup 110 degree F. water
1/2 cup sugar
1 teaspoon salt
1/4 cup butter
1 tablespoon active dry yeast
1 tablespoon sugar
2 large eggs
3 1/4 cup all purpose flour
1 recipe Butter Crumb Topping
1/2 cup slivered almonds
Preheat oven to 375 degrees F.
Warm all ingredients to one hundred degrees F. unless otherwise noted.
In a 2 quart sauce pan scald milk and remove from heat. Add one half cup sugar, salt and butter and set aside to cool to one hundred ten degrees F. Proof yeast and 1 tablespoon sugar in warm water. Add to the milk mixture with eggs and one cup of the flour and beat well with a wooden spoon. Sift remaining flour over the top and let rest for thirty minutes.
Pour into a buttered nine by thirteen by two inch baking pan and set aside to rise for forty five minutes.
Sprinkle butter topping, recipe follows, and almonds evenly over the top. Bake for thirty minutes or until lightly browned and a tester comes out clean.
TOPPING FOR BUTTER-KUTCHEN
1/2 cup butter
1 cup all purpose flour
1/2 teaspoon cinnamon
Cut cold butter into flour mixture until the size of small peas.

PERFECT CHOCOLATE CAKE
2 3/4 cups all purpose flour
1/2 cup Dutch process cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups sugar
1 1/2 cups butter
2 1/2 teaspoons vanilla extract
1/2 cup sour cream
1 1/2 cups buttermilk
3 large eggs
Preheat oven to 375 degrees F.
Butter and flour two nine inch by one and one half inch or two eight inch by two inch cake rounds. Knock out excess flour.
Sift the flour, cocoa, baking soda, baking powder, and salt together three times and set aside.
Cream butter, sugar and vanilla together until light and fluffy.
Add eggs one at a time, mixing well between each one and for two minutes after the last addition.
Mix the buttermilk and sour cream together and add in thirds to the butter alternating with the flour mix.
Continue beating for one minute after the last of flour is added.
Pour batter into prepared pans and drop three of four times from six inches above counter to level and discharge air pockets.
Bake for forty-five minutes or until cake tests clean.
Rest on a wire rack for ten minutes and turn out onto a rack to finish cooling.
Level cake in the pan if being used for a layered or stacked cake.

PERFECT WHITE CAKE
3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups sugar
1 1/2 cups butter
3 teaspoons vanilla extract
1 1/2 cups buttermilk
6 large egg yolks
Preheat oven to 375 degrees F.
Butter and flour two nine inch by one and one half inch or two eight inch by two inch cake rounds. Knock out excess flour.
Sift the flour, baking soda, baking powder, and salt together three times and set aside.
Cream butter, sugar and vanilla together until light and fluffy.
Separate eggs and add whites in thirds to the creamed butter, mixing well between each one and for two minutes after the last addition.
Add the buttermilk in thirds to the butter alternating with the flour mix.
Continue beating for one minute after the last of flour is added.
Pour batter into prepared pans and drop three of four times from six inches above counter to level and discharge air pockets.
Bake for forty-five minutes or until cake tests clean.
Rest on a wire rack for ten minutes and turn out onto a rack to finish cooling.
Level cake in the pan if being used for a layered or stacked cake.

POUND CAKE for PETITS FOURS
2 cups butter
3 cups sugar
6 large eggs
4 large egg yolks
2 teaspoons vanilla extract or other flavor
4 cups all purpose flour
1/2 cup buttermilk
Preheat oven to 325 degrees F.
Butter two nine inch by five inch loaf pans.
Cream butter and sugar together.
Add eggs two at a time finishing with the four yolks. Beat well to incorporate well.
Alternately add flour, vanilla, and buttermilk in 2 parts, continue beating for one minute after the last addition.
Pour batter into prepared pans and drop three of four times from six inches above counter to level and discharge air pockets.
Bake for one hour and twenty minutes or until cake tests clean.
Rest on a wire rack for ten minutes and turn out onto a rack to finish cooling.
After the cake is completely cooled cut into one and one half inch cubes.
Glaze the cake cubes with warmed jam or caramel and allow to harden slightly.
Pour fondant or ganach over the tops of the cake cubes and allow to cool.
Turn cakes over and pour coating over them to coat remaining areas.
Decorate as desired.

HAZELNUT CHOCOLATE BROWNIES
1 1/2 cups hazelnuts about 1/2 pound
4 ounces high quality bittersweet chocolate
4 ounces high quality milk chocolate
1/2 cup butter
1/4 cup Nutella
1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sugar
2 large eggs
Preheat oven to 350° F.
Blanch hazelnuts (see below).
In a food processor or mill grind hazelnuts into a fine meal.
Sift flour, baking powder, and salt together three times.
Chop chocolates into a double boiler and melt chocolates with butter and Nutella, stirring until smooth (do not allow water to get into chocolate mix from boiler).
Remove top of double boiler or bowl from heat and add to flour mixture.
Whisk sugar into chocolate mixture until combined well.
Add eggs one at a time, whisking after each addition.
Continue beating until mixture is glossy and smooth.
Fold in ground hazel nuts until just combined.
Pour batter into a greased and floured 9 by 9 inch baking pan and bake in middle of oven for 35 to 40 minutes, or until a tester comes out with some moist crumbs adhering to it.
Cool brownies completely in the baking pan on a rack.
To serve cut off outside one half inch of crust and cut remainder into 16 squares.
Serving suggestion; Serve with a rich vanilla ice cream or crème custard with chocolate sauce and chopped hazelnuts.
To blanch hazelnuts;
Place shelled nuts in a shallow baking pan and heat in a 350 degree oven for ten to fifteen minutes stirring occasionally.
Remove from the pan and wrap in a towel for a few minutes or until cool enough to work with. While still in the towel work nuts in a washing motion to remove husks. If desired nuts may be further crispened in oven.
Do not process in a food mill until completely cooled to room temperature or it will turn to a paste.
NOTE; Brownies will keep, layered between sheets of wax paper in an airtight container at cool room temperature (65 degrees F.) for five days.

IRISH CURRANT CAKE
1/2 pound softened butter
1 1/2 cups sugar
1 teaspoon salt
2 large eggs at room temperature
3/4 cup currants
4 1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 cups buttermilk
Preheat oven to 350 degrees.
Cream the butter in a large bowl.
Gradually beat in the sugar and continue beating about five minutes, until very light.
Add the eggs, one at a time, beating well after each. Continuing to beat until the mixture is smooth and fluffy.
Place the currants in a small bowl and toss them with two tablespoons of the flour.
Sift the baking powder, baking soda, and salt with the remaining flour into a bowl three times.
Add half the flour into the creamed butter, then stir in the buttermilk. Add the remaining flour, then whisk for one minute.
Add currants and mix well.
Scrape the batter into two 8 1/2 by 4 1/2 by 2 3/4-inch loaf pans buttered and lined with parchment.
Level the top.
Bake for about one hour and fifteen minutes, until golden brown.
A should test clean when the cakes are done.
Cool in pans on a rack, unmold, and peal away paper.

POOR BOY FRUIT CAKE
1 1/2 cups raisins
1 1/2 cups diced dates
2 cups sugar
2 cups water
1/2 cup butter
3 cups flour
2 teaspoons cinnamon
3/4 teaspoon cloves
1 teaspoon salt
2 teaspoons baking powder
2 cups candied fruits
2 cups mixed nuts
Preheat oven to 325 degrees F.
Prepare a ring pan or 2 loaf pans with butter and flour. Knock out excess flour.
Combine raisins, dates, sugar, water, and butter in a 2 quart saucepan. Bring to a boil and simmer for twenty minutes.
Remove from heat and cool to room temperature.
Sift together the flour, cinnamon, cloves, salt, and baking powder three times.
Stir in the candied fruit and nuts and stir to separate. Add raisin mixture and mix well.
Bake for one and one half hour. or until the cake tests done.
Set on a wire rack to cool for ten to fifteen minutes before removing from the pans onto a wire rack.
Wrap cakes in foil or plastic wrap for two days before serving.
Cakes may be frozen for up to six months. Allow to completely thaw before removing wrapper.

ORANGE SLICE CAKE
This is, hands down, the best cake I have ever tasted! CW
1 pound candy orange slices
1 pound whole dates
1 teaspoon baking soda
3 1/2 cups all purpose flour
2 cups sugar
1 cup butter
4 large eggs
1/2 cup buttermilk
2 cups chopped nuts
1 cup grated coconut
Sift the flour and baking soda together and add the diced dates into it. Stir to separate.
Cream butter and sugar together and add eggs one at a time, mixing well after each addition.
Alternately add buttermilk and flour mixture to the creamed butter. Add coconut and mix well.
Pour batter into a large tube pan and bake for two hours or until cake tests done.
Cool for ten minutes and turn the cake onto a wire rack.
Ice with cream cheese icing or orange glaze, recipes follow.

MINCEMEAT FRUIT CAKE
2 1/2 cups flour
1 teaspoon baking soda
2 large eggs
2 1/2 cups mincemeat
1 14 ounce can sweetened condensed milk
2 cups candied cherries
1 1/2 cups mixed nuts
Preheat oven to 300 degrees F.
Grease a nine inch tube pan and line with greased parchment or wax paper.
In a large mixing bowl sift flour, baking soda together. Beat the sweetened condensed milk, and eggs together and add to the flour. Fold in mincemeat, nuts, and candied cherries to the batter and turn into the tube pan. Bake for ninety minutes to one hour or until the cake tests done. Remove from oven and allow to rest for fifteen minutes before turning out onto a wire rack and drizzle with orange glaze (recipe follows). Allow to cool completely before cutting.

BUTTER CREAM ICING
2 cups butter
6 tablespoons buttermilk
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 teaspoon salt
2 pounds powdered sugar
Cream shortening then add buttermilk, extracts, and salt and cream together.
Add sugar and blend until smooth.

CREAM CHEESE ICING
2 cups buttercream icing
1 cup softened cream cheese
Beat the cream cheese into the buttercream until smooth.

ORANGE GLAZE
2 cups powdered sugar
2 tablespoons concentrated orange juice
1/2 teaspoon salt
Combine all ingredients and stir until smooth.

PIES
CAPT'N MORGAN'S PUMPKIN PIE
2 cups solid pack pumpkin
1/2 cup light brown sugar
2 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
3/4 teaspoon salt
2/3 cup milk
1/2 can sweetened condensed milk
1/4 cup Captain Morgan's Spiced Rum
2 large eggs
as needed for 1, 9 inch pie shell pie dough
2 teaspoons grated candied ginger
Preheat oven to 375 degrees F.
Roll out dough one eight inch thick on a lightly floured surface, fit into a nine inch pie plate.
Trim the edge, leaving a one inch overhang.
Fold the overhang under the dough flush with the edge of the pie plate and crimp.
In a bowl whisk together the pumpkin, brown sugar, spices, salt, milks, eggs, and rum until the filling is smooth.
Pour the filling into the shell.
Bake the pie in the middle of the oven for fifteen minutes or until a skin forms on top of the custard.
Sprinkle the candied ginger over the top.
Continue baking for forty five minutes to one hour, or until the filling is set but the center still shakes slightly.
Make Appliques;
Make leaves from pie dough by rolling dough out to one eighth inch thick and cutting to desired shape.
A real leaf may be used as a pattern for the applique by pressing the back of a washed, non-toxic, leaf into the pastry dough.
Press the leaf down to make veins and trim around the edge to make the shape.
Pick up dough and using an upside down tablespoon press into dough to shape curves.
Make vanes in the leaf with the back of a butter knife.
To bake drape some leaves over inverted spoons on a cookie sheet and lay some flat.
Brush with a wash of one egg yolk beaten into one tablespoon of milk.
Bake until golden brown and cool before removing from pan or spoons.
Arrange on pies just before removing from the oven.
Transfer the pie to a rack and let it cool completely.

SUPER PUMPKIN PIE
1/2 cup pecan pieces
1/2 cup dark brown sugar
3 tablespoons softened butter
2 large eggs
3/4 cup dark brown sugar
1 cup solid packed pumpkin
1 tablespoon all-purpose flour
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup evaporated milk
In a food processor, add pecan pieces, dark brown sugar, and butter. Process until ingredients hold together like a paste, making sure the pecans are a fine "meal." Press very firmly into bottom only of the pie crust so it will not float up during baking.
In mixing bowl, beat eggs until frothy with hand-mixer or standing mixer. Then with mixer on low, or stirring by hand, add in order the rest of the ingredients. Beat only until well mixed. Pour slowly into praline lined crust.
Bake in oven checking after forty-five minutes. Cover edges of crust to prevent oven browning. Pie is done when filling is set but still slightly jiggly in center. Depending on oven forty-five to fifty minutes total. Remove from oven and let cool on counter until room temperature. Chill in refrigerator.
Garnish with whipped cream and caramelized pecans, if desired. (*see recipe for caramelized pecans below) Cut pie into eight servings and garnish each slice with a dollop of whipped cream and 2 caramelized pecan halves.

PRALINED PECANS
1/2 cup pecan halves
3 tablespoons granulated sugar
In a non-stick skillet, add pecan halves and sugar. Cook over low heat, stirring constantly.
Continue stirring until sugar melts and begins to caramelize.
When pecans are nicely coated, remove from heat and cool.

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