~-~-~ Happy New Year's Eve ~-~-~

Whether you will be...
Drinking the real stuff -or-

Eating a replica ... Be Safe!

Have a wonderful

New Year's Eve

celebration!

~ Chef Wilkinson ~

~~ Champagne Cake & Frosting ~~

Ingredients needed for Cake:
2 3/4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2/3 cup butter
1 1/2 cups white sugar
3/4 cup champagne
6 egg whites

Directions for preparing the cake:
Preheat oven to 350 degrees F. Butter a 10 inch round cake pan. In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder and salt together then blend into creamed mixture alternately with champagne.
In another large grease-free bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Pour into prepared pan. Bake at 350 degrees F for 25 to 30 minutes or until a toothpick inserted into the cake comes out clean. Place on cooling racks.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Ingredients needed for Frosting:
3 1/4 cups powdered sugar
1 cup butter, at room temperature
1/2 teaspoon vanilla extract
3 tablespoons champagne, at room temperature

Directions for preparing the Frosting:
With an electric mixer, beat together sugar and butter. Mix on low until well blended and then on medium for another two minutes. Add vanilla and champagne, beating on medium for another minute. Spread on cooled cake.

This will make a beautiful dessert to serve at any

New Year's Eve event.

~ Chef Wilkinson ~

~ - ~ - Chicken and Dumplins ~ - ~ -

Leftover chicken?

This is the perfect comfort food for the family.

Simple to make and very filling ... enjoy!

~ Chef Wilkinson ~

What's Your Flavor?

Coffee that is.

My latest flavor is Starbucks Breakfast Blend.

I used to think all coffee was the same but in my old age

I am begining to think differently.

At $6.99 for 3/4 of a pound I guess it should

be better than most.

At one time where I am employed we manufactured Starbucks' Scones.

I had first hand in helping develop the product.

I understand they now manufacture their own.

I was told by a former Member of Management that

"Starbucks" was just a passing fad ...

that's been approximately 12 years ago.

~ Chef Wilkinson ~

- Black Eyed Peas -

In the South, the peas are typically cooked with a pork product for flavoring (such as bacon, ham bones, fatback or hog jowl). The traditional meal also features collard, turnip, or mustard greens and ham. The peas, since they swell when cooked, symbolize prosperity; the greens symbolize money; the pork, because pigs root forward when foraging, represents positive motion. Cornbread also often accompanies this meal. Another suggested origin of the tradition dates back to the Civil War, when Union troops, especially in areas targeted by General William Sherman, typically stripped the countryside of all stored food, crops and livestock and destroyed whatever they could not carry away. At that time, Northerners considered "field peas" and field corn suitable only for animal fodder and did not steal or destroy these humble foods. Their loss! ~ Chef Wilkinson ~

~*~*~*~ Merry Christmas ~*~*~*~

Photo courtesy of: www.pinkcakebox.com

Merry Christmas to all!

~ Chef Wilkinson ~

~~~~~~~~ Thank You ~~~~~~~~

To everyone who trusted me

with your pie needs this Christmas ...

I want to also take this opportunity to say "Thank You" to Marnice C. Smith "The Cookie Lady" for your generosity. It is greatly appreciated. God Bless you!

~ Chef Wilkinson ~

~ Southern Tea Cakes ~

Ingredients:
1 cup butter, softened
2 cups sugar
3 eggs
1 teaspoon vanilla
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk

Directions: Beat together butter and sugar on medium speed until creamy. Stir in eggs, one at a time, beating well after each addition. Add vanilla. Whisk together flour, baking powder, baking soda and salt. Gradually add to the creamed mixture alternating with buttermilk.

Wrap and chill for 1 hour or overnight.

On a work surface lightly dusted with flour, roll out to 1/4-inch thickness. Cut with 2-1/2-inch cookie cutters dipped in flour before cutting each cookie. Using a spatula sprayed with non-stick spray, gently transfer cookies onto a greased cookie sheets placing 1 inch apart. Bake at 350°F for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

Cup of tea is not required ... especially here in the South.

~ Chef Wilkinson ~

~ Breakfast Pizza ~

Great for Christmas Brunch

- - - - - - - - - - - - - - - - - -

1 (8 oz.) tube crescent rolls

1 lb. breakfast sausage

1 (4 oz.) can of mushrooms

1/2 c. chopped onions

1/2 c. chopped green peppers

5 eggs, well beaten

Mozzarella cheese

Cheddar cheese

- - - - - - - - - - - - - - - - - -

Grease 12 inch pizza pan. Make sure your pizza pan has a raised edge to keep the eggs from running off. Lay crescent rolls with points toward center in pan. Press with fingers to cover pan. Brown sausage - drain. Place everything over the rolls - then pour eggs over top. Top with cheese (as much as you like). Bake at 325 degrees for 18 - 23 minutes. Chef's Note: a cast iron skillet will work as well.

Simple and delicious!

~ Chef Wilkinson ~

~ * ~ * ~ Holiday Party Trays ~ * ~ * ~

Did everyone remember to order their Holiday Party Trays? This was our latest collaboration ... it was a combination of Hors d'oeuvre and Petits Fours. The tray consisted of:* Sausage Balls
* Chess and Fudge Tarts
* Congealed Lime Jell-o Mold
* Peach Fried Pies
* Parmesan Crusted Italian Meatballs
* Chocolate Oatmeal Peanut Butter Drops
* Dill Chicken Cheese Ball with Crackers
* Apple Fried Pies
* Lil’ Smoky Wraps with Caramel Sauce
Serves: 12-14

A little something for everyone's taste buds. It received great reviews.

Thank you to all who complimented!

~ Chef Wilkinson ~

~ Coconut Macaroons ~

Ingredients:

2 1/2 cups of flaked white coconut

3/4 cup all-purpose flour

1/8 teaspoon salt

1 can (14 ounce) sweetened condensed milk

3/4 teaspoon of pure almond extract

Directions: In a bowl, toss together the coconut, flour and salt. Stir in sweetened condensed milk and almond extract until blended. (Mixture will be thick and sticky.) Drop by rounded teaspoonfuls 3 inches apart on baking sheets lightly coated with cooking spray. Bake at 300 degrees for 18 -22 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks. Keep in an airtight container on kitchen counter or in cupboard.

Another item that would make great gifts!

~ Chef Wilkinson ~

~ Hot Spiced Cider -or- Hot Apple Tea ~

Make yourself a cup of cider or tea and

repeat after me ...
"Oh the weather outside is frightful,
But the fire is so delightful,
And since we've no place to go,
Let It Snow! Let It Snow! Let It Snow!"
I am sure you know the rest.

Hot Spiced Cider
Ingredients:
3 quarts of apple cider
12 whole cloves
1 cinnamon stick
1/4 teaspoon ground nutmeg
~~~~~~~

Directions:
In a large saucepan, bring all ingredients to a boil. Strain and serve hot spiced cider hot in mugs. Makes: 12 cups
**********************************************
Hot Apple Tea
Ingredients:
1 cup of water
4 whole allspice
2 individual black tea bags
1 cup unsweetened apple juice or cider
2 tablespoons honey
~~~~~~~
Directions:
In a small saucepan, bring water and allspice just to a boil; add tea bags. Remove from the heat; cover and steep for 3 minutes. Discard allspice and tea bags. Stir in apple juice and honey; heat through. Makes: 2 servings

Now sit back and enjoy the season!

~ Chef Wilkinson ~

~ ~ ~ Boiled Custard -or- Eggnog ~ ~ ~

Some people think these are the same but they are oh so wrong. As with these pictures you may not be able to tell them apart by looking at them but your taste buds will definitely know the difference. (As for the pictures … the Boiled Custard is on the left and the Eggnog is on the right.)
~
Boiled Custard and Eggnog are both made with a base of whole milk and both are always served chilled. It is the amount of eggs, sugar and salt along with other flavorings that separate the two.
~
Eggnog is the older drink. It originated in Europe. As with today it was used to toast glad tidings along with the health and happiness of visitors. Wine and Brandy were the spirits of choice to enhance the drinks flavor. As for the name … at first, eggnog was only found in taverns. “Noggins” was a Middle English term used to describe the small, carved wooden mugs used to serve alcohol. Hence the term “eggnog” was born or so they say.

~

As for Boiled Custard it is sometimes called Crème Anglaise but True Southerners know there is a big difference. Crème Anglaise is served warm over cake or fruit where as Boiled Custard is only served cold and as a beverage. I have to say the title is quite confusing though as Boiled Custard is never boiled! If it is … it will curdle.

~
Boiled Custard has a thicker texture than eggnog. And never has nutmeg! Not even as a garnish. With Eggnog the bourbon is stirred into the mixture during preparation. With Boiled Custard the alcohol of choice is added to the cups when it is served.
~

Commercially prepared Boiled Custard or Eggnog ... save your money! If it’s not homemade … it’s not worth drinking. ~ Chef Wilkinson ~

~ Southern Pecan Pie ~

Ingredients:
3 large eggs, beaten
1 c. light corn syrup
1/8 tsp. salt
1 tsp. vanilla extract
1 c. light brown sugar, firmly packed
2 Tbsp. melted butter
1 1/4 c. pecan halves

Preparation:
In a mixing bowl, combine the beaten eggs, corn syrup, salt, vanilla, brown sugar and melted butter; stir to blend well. Stir in pecans; pour into unbaked pie shell. Bake at 400° F. for 15 minutes; reduce heat to 350° and bake 25 to 30 minutes longer. Cover crust edge with foil if browning too much. Outer edge of filling should be slightly puffed and set and middle will not be very jiggly. Let the pie cool completely on a rack. ~ Chef Wilkinson ~

~ Homemade Creamy Hot Cocoa ~

Does this snowy winter weather remind you of being a child and coming indoors for cocoa? Well, if so here is a easy, quick recipe for Creamy Hot Cocoa. Not that from the box add water stuff. Makes 4 servings.

Ingredients
1/3 cup unsweetened cocoa powder
1/2 cup white sugar
1 pinch salt
1/3 cup boiling water
3 1/2 cups milk
3/4 teaspoon vanilla extract
1/2 cup half-and-half cream

~*~*~*~*~*~*~*~*~*~*~*~

Directions
Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature. Whip topping optional. Enjoy!

~ Chef Wilkinson ~

- Chocolate Dipped Peanut Butter Balls -

3/4 cup peanut butter
1/4 cup butter, softened
1 teaspoon salt
14 ounces sweetened condensed milk
1 teaspoons vanilla
4 cups powdered sugar
2 cups chocolate chips or pieces
1 Tablespoon shortening

In a large bowl, combine the peanut butter, butter, salt, condensed milk, vanilla and powdered sugar and mix well. Form mixture into balls and place on a waxed paper covered cookie tray. Chill overnight or until well set. Melt chocolate and shortening in double boiler and stir until smooth. Dip each ball in melted chocolate and set aside to cool and set. Nothing more to say about these except ... delicious! ~ Chef Wilkinson ~

* * * Gingerbread Men Cookies * * *

Ingredients:

3/4 cup butter (room temperature)
3/4 cup brown sugar
1/4 cup molasses
2 egg yolks
1/2 teaspoon vanilla
2 1/3 cups all purpose flour
2 teaspoons cinnamon
2 teaspoons ginger
1/4 teaspoon cloves
1/2 teaspoon baking soda
1/4 teaspoon salt

Cream butter, sugar and molasses with mixer on low. Add rest of the ingredients and mix on low until smooth. Divide into two equal balls, wrap with saran wrap and put in refrigerator for 4 hours or overnight. Remove one dough ball at a time and roll out on floured surface with rolling pin that has been floured. Roll to about 1/4 inch thick. The thinner you can get them the better because they swell up while cooking. Dip cutter in flour, cut out cookies, and place on a greased cookie sheet. Bake in preheated 375 degree oven for 10 to 12 minutes. Let sit for 7 or 8 minutes before removing from cookie sheet.

White frosting for Gingerbread Men:
1 cup powdered sugar
1/4 teaspoon vanilla
About 5 teaspoons milk

Mix together and put in pastry bag or plastic bag with end cut off to decorate the cookies. Add milk if needed to get right consistency.

And if you don't want Gingerbread Men ... be creative ... these are beautiful and just like the Fruit Cake cookies would make great gifts. ~ Chef Wilkinson ~

~*~*~*~ Fruit Cake Cookies ~*~*~*~

Great gift giving idea!

Ingredients:
1 cup granulated sugar
1/2 cup shortening
1 egg
1 3/4 cup sifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon soda
1/4 cup buttermilk
3/4 cup chopped pecans
1 cup candied cherries
1 cup chopped dates
1/2 cup mixed candied fruits and peels

Preparation:
Cream shortening and sugar until light. Add egg and beat until well blended. Reserving a little of the flour to toss with the fruit. Combine remaining flour with the salt and soda. Add the dry ingredients alternately with buttermilk. Toss fruits with the reserved flour. Fold in the floured fruits and chopped pecans. Drop by spoonfuls onto greased baking sheets, leaving 1 1/2 to 2 inches between cookies. Bake at 400° for 8 to 13 minutes, depending on size of cookies. Makes from 3 to 5 dozen fruit cake cookies. Store in an airtight container.

In case you ever wondered ... the origin of Fruit Cake ... the earliest recipe from ancient Rome lists pomegranate seeds, pine nuts and raisins that were mixed into barley mash. In the Middle Ages, honey, spices and preserved fruits were added, and the name "fruitcake" was first used. Fruitcakes soon began showing up all over Europe; however, recipes varied greatly in different countries throughout the ages, depending on the available ingredients as well as church regulations forbidding the use of butter. Pope Innocent VIII (1432-1492) finally granted the use of butter, in a written permission known as the 'Butter Letter' or 'Butterbrief.' Starting in the 16th century, sugar from the American Colonies (and the discovery that high concentrations of sugar could preserve fruits) created an excess of candied fruit, thus making fruitcakes more affordable and popular.

Now you know all there is to know about Fruit Cakes ... share your knowledge with the family this Holiday Season!

~ Chef Wilkinson ~

~ Bourbon Fruit Cake ~

OK now I know what you are thinking ... yuck Fruit Cake! This is not your typical dry cardboard tasting Fruit Cake. It has been years since I came across someone who still prepares Fruit Cake like my grandmother once did. (Thank you Gloria for the recipe.) So push up your sleeves and show your family what Fruit Cake is supposed to taste like.

2 cups chopped walnuts or pecans
1 jar (3-½ oz.) candied red cherries
2 cups of raisins
1 cup of bourbon
----------------------------------------
1-½ cups butter or margarine, softened
2 cups sugar
1 tsp. vanilla
7 eggs
----------------------------------------
Mix these ingredients together:
3-½ cups flour (sift before measuring)
1-½ tsp. baking powder
1 tsp. nutmeg
½ tsp. salt

In a large bowl combine nuts, cherries and raisins with ½ cup bourbon. Mix well and let stand at room temperature overnight. Liquid will be absorbed.

The next day ... preheat oven to 350 degrees. Grease and flour a 10" Bundt or tube pan.

In a large bowl, beat at medium speed: butter, sugar and vanilla until light and fluffy. Add eggs one at a time, beating well after each addition. Continue beating for 4 minutes, scrapping sides of bowl. Batter will become thick, fluffy and lighter in color. At low speed gradually beat in flour mixture (flour, baking powder, nutmeg and salt) until smooth.

Add this to the fruit mixture you soaked overnight. Combine well. Turn into prepared pan. Smooth top with spatula. Bake for 1 hour and 15 minutes or until cake tester comes out clean. Cool in pan on wire rack 20 minutes.

Soak cheesecloth in rest of bourbon. Wrap cooled cake in cheesecloth and foil then refrigerate several days to mellow. Will keep for weeks in refrigerate.

Now this is what a Fruit Cake was intended to taste like. Grab a knife and plate. Enjoy! ~ Chef Wilkinson ~

~ Coconut Cake ~

Another holiday favorite!

Ingredients:
3 cups sifted cake flour (sift before measuring)
2 teaspoons baking powder
1/4 teaspoon salt
1 cup butter, room temperature
1 pound powdered sugar
4 egg yolks, well beaten
1 cup milk
1 teaspoon vanilla
1 cup shredded coconut
4 egg whites, well beaten
.
Frosting:
1 cup sugar
1/2 cup light corn syrup
3 tablespoons water
3 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons vanilla
1 cups grated coconut

Preparation:
Cake: Measure the sifted cake flour into a bowl. Add baking powder and salt. Sift these ingredients 3 times. In a mixing bowl, cream butter thoroughly; add sugar gradually. Continue creaming until light and fluffy. Add the beaten egg yolks and beat well. Add flour mixture alternately with the milk, beating well after each addition. Stir in coconut and vanilla. Fold in egg whites gently. Bake in greased 8-inch pans at 350° for about 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Makes three 8-inch layers.

Frosting: Combine sugar, corn syrup, water, egg whites, cream of tartar and salt in top of double boiler. Cook over rapidly boiling water, beating with electric hand-held mixer until mixture stands in peaks. Remove from heat; add vanilla. Continue beating until frosting is firm enough to hold when spread on cake. Frost cake sprinkle immediately with grated coconut, pressing coconut onto sides of cake with hands. ~ Chef Wilkinson ~

~* Old Fashioned Southern Jam Cake *~

Another Southern Christmas favorite is Jam Cake. I know my grandmother used pear preserves in her Jam Cake recipe but unfortunately I do not have her recipe in my collection. In my search I did not find any Jam Cake recipes that used pear preserves. This recipe is the closest I have found. Thanks to Judy for both the recipes and the picture.

Old Fashioned Southern Jam Cake
1 3/4 cups all-purpose flour
1 1/2 cups sugar
1 cup vegetable oil
1 cup buttermilk
1 cup raisins
1 cup Smucker's seedless blackberry jam
1 teaspoon soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
1 teaspoon allspice
1/2 teaspoon salt
1 teaspoon vanilla
1 cup finely chopped pecans
3 eggs
Preheat oven to 350 degrees and spray or flour 2 (9 inch) round baking pans. Put all ingredients into a large bowl except pecans and mix well on low. Increase speed to high until sugar is completely dissolved. Fold in pecans and pour into pans. Bake 40 minutes or until cake pulls away from side of pans. Remove cake from pans and add caramel icing.

Caramel Frosting
2 1/4 cups brown sugar
1 1/2 sticks butter or margarine
2 teaspoon vanilla
3 tablespoon white corn syrup
4 1/2 tablespoon milk
2 1/4 cups confectioners sugar
Melt all ingredients except confectioners sugar on top of stove. Remove from heat and add sugar. Stir or cool until it has a glazed look and is of spreading consistency. Spread on cake. It is now time to enjoy some Southern Hospitality! ~ Chef Wilkinson ~

- - - Origin of Gingerbread Houses - - -

The origin of Gingerbread dates back to ancient times when the spice "ginger" was known for its medicinal properties, often used for curing stomach aches. Small gingerbread cakes adorned with symbols of the sun were made to celebrate the Winter Solstice in pre-Christian Europe. Catholic monks baked gingerbread for special religious celebrations. The cakes were constructed in specific designs depicting saints and religious motifs. The early carvings were made with a large and elaborately carved "cookie board" that impressed the pattern onto a stiff rolled dough. As the costs of exotic ingredients and spices dropped, gingerbreads slowly became more popular across Europe and Britain. The English added bread crumbs to the recipes. In the 16th and 17th centuries, gingerbread became lighter, with flour replacing breadcrumbs in the recipes. As early as 1573, molasses was used instead of honey and by the mid 1600s it had replaced honey altogether. Butter and eggs became popular additions to enrich the mixture. The first gingerbread man is credited to the court of Queen Elizabeth I, who impressed important visitors with charming gingerbread portraits. The tradition of baking a Gingerbread House began in Germany after the Brothers Grimm published their collection of German fairy tales in the early 1800s. Among the tales was the story of Hansel and Gretel, children left to starve in the forest, who came upon a house made of bread and sugar decorations. ~ Chef Wilkinson ~

~~ More on Gingerbread Houses ~~

To make tube-shaped pieces find a metal tin the size of what the tube or tower should be (in diameter). You can practice by wrapping the tin with paper and measuring the paper. Then cut out the dough based on this flat piece. Bake the piece (again, still flat, baking it on foil). As soon as the piece is done baking, let it cool for about a minute or two (just cool enough to handle) then drape it around the metal tin to finish cooling (foil and baked dough). When the piece is totally cool remove from the tin (sliding the tin out from the middle) and carefully remove the foil from the inside. Since the dough is still very pliable after removing from the oven, this method of draping over a "shape" AFTER baking works very well.

Royal Icing - Glue Frosting
3 T. meringue powder

6 T. warm water

1 pound powder sugar

½ t. cream of tartar

1 t. Vanilla or Almond flavoring

Note: 3 egg whites may be substituted for 3 tablespoons of meringue powder. Omit the water if using real egg whites.

Because this frosting dries quickly and very hard this is the recommended frosting to use for gluing together the walls and roof sections.

1. Keep all utensils completely grease-free. Combine all ingredients, mixing slowly with stationary mixer until peaks form. Beat at high speed for 7 to 10 minutes. This is important for the frosting to be soft enough to use with a pastry bag.

2. This frosting is fast drying – keep bowl covered with a damp cloth. If icing is too thick when using fine tubes, add a few drops of water. For thicker icing, beat in a little extra confectioners sugar.

Store leftover frosting, tightly covered, in the refrigerator for weeks. Rebeat before using again (if using real egg-whites, the frosting will not keep its cementing properties after the initial beating). This recipe makes about 3 ½ cups of glue frosting.

* * * * * * * * * * *

At this point you now have your pieces (photo courtesy of Anna) and glue frosting you are ready to assemble. Once the gingerbread house has been assembled use your imagination to decorate. The possibilities are endless. Have fun!

~ Chef Wilkinson ~