December 22, 2011: New Mexican Brunch Cake Recipe

Are you looking for something to serve the troops while they eagerly wait for Christmas dinner to be done? This brunch cake just might fit the bill. It’s very filling (okay, not so nutritious, but calorie counting can wait until after the New Year) and makes a very elegant presentation. I like the fact that it uses piñon nuts, which can be found throughout New Mexico and Arizona in the fall. And if you're looking for a unique dish, rest assured that this is a recipe you aren't likely to find anywhere else.

Tip: Look for piñon nuts in a specialty store or next to the other nuts in a grocery store. You may have to order them online.

New Mexican Brunch Cake

2 cups flour

1 t. baking powder

1 t. baking soda

¼ t. salt

½ cup butter, softened

1 cup sugar

3 eggs

1 t. vanilla

1 cup sour cream

½ cup piñon nuts, roasted

½ cup sugar

1 t. cinnamon

1/3 cup semisweet chocolate chips

1/3 cup white chocolate (chips or bar)

Heat oven to 350 degrees.

Mix together dry ingredients. Cream together butter and sugar in a large mixing bowl. Add eggs, one at a time, beating with an electric mixer after each addition. Blend in vanilla. Alternately add dry ingredients and sour cream, beating well.

Spread half o batter in greased 9-inch Bundt pan. Combine nuts, ½ cup sugar and cinnamon in a small bowl. Sprinkle mixture over batter. Carefully spread remaining batter on top.

Bake for 45 minutes. Cool in pan on rack 15 minutes. Remove from pan, cool on rack. Melt chocolate and white chocolate separately in the microwave. Drizzle each from the tip of a spoon to decorate top of cake.

Serves 10

December 11, 2011: Spritz Cookies Recipe

One of my very fondest memories from growing up was making spritz cookies with my mother each year. I absolutely love almond flavor and these buttery cookies are scrumptious without any decoration. Mom and I would tint the batch of dough in shades of green and red and then use our old, aluminum cookie press to make them in shapes of Christmas trees, holly flowers and stars.

I’m not sure if this is the recipe we used or not, but it’s from my favorite old Wisconsin Electric Power Company cookbook and it’s a good one.

Spritz Cookies

1 cup butter

½ cup plus 1 T. sugar

1 egg

¾ t. salt

1 t. vanilla

½ t. almond extract

2 ½ cups flour

Food colors, colored sugar and candy cookie decor (optional)

Cream butter; add sugar. Blend in egg, salt, extracts and flour; knead dough in hands until soft and pliable. If desired, divide dough into separate bowls and add food coloring. Press dough through cookie press onto ungreased cookie sheets; decorate as desired. Bake at 400 degrees about 8 minutes. Makes about 6 dozen cookies.

December 10, 2011: Toffee Bars Recipe

Here’s another old standby I make every year around the holidays. These bars are very popular and easy to make. Try making a pan of the chocolate and the butterscotch (my favorite) because they’ll go fast!

Toffee Bars

1 cup butter

1 cup brown sugar

1 egg yolk

1 t. vanilla

¼ t. salt

2 cups flour

1 package semi-sweet chocolate chips or butterscotch chips

½ cup finely chopped nuts (walnuts or pecans)

Cream butter, add sugar gradually. Blend in egg yolk, vanilla, salt and flour. Spread into greased 10 x 15 inch jelly roll pan (or 13 x 9 inch pan). Bake at 350 degrees about 20 minutes. While still hot, sprinkle chips over the top and spread in an even layer. Sprinkle with nuts. Cut into small squares. Makes about 6 dozen.