Cinnamon Maple Whipped Cream

Found in SL Dec 2024 issue as a topping for Pumpkin pie.

 

2 cups heavy whipping cream

1/4 cup maple syrup

1 tsp ground cinnamon, more for garnish

1/4 tsp salt

 

Beat whipping cream, maple syrup, cinnamon, and salt in a large bowl with an electric hand mixer on medium speed until frothy, about 1 minute. Increase mixer speed to med-high and beat until stiff peaks form, 1-2 minutes. Serve on top of pie.

Bacon Wrapped Pork Tenderloin Filets

Found in SL Dec 2024 issue here

 

1 lb. pork tenderloin, patted dry
2 (1 oz. each) slices bacon, halved lengthwise
1 tsp. kosher salt
1/2 tsp. black pepper
1 Tbsp. unsalted butter
1/4 cup (2 oz.) bourbon
2 Tbsp. apple cider vinegar
1 Tbsp. unsulphured molasses
1/2 tsp. Dijon mustard
1/2 tsp. chopped fresh rosemary

Preheat oven to 400°F. Cut pork tenderloin into 4 equal portions (about 2 1/2 inches thick). Gently pat down to flatten to about 1 3/4 inches thick. Wrap 1 bacon half around outside edge of each pork filet, securing with a wooden pick. Sprinkle pork evenly with salt and pepper.

Melt butter in a medium (10-inch) cast-iron skillet over medium-high. Add the wrapped pork to skillet, bacon side down. Cook, turning occasionally, until bacon is browned, about 6 minutes. Turn filets cut side down; cook, undisturbed, until browned, about 4 minutes. Flip filets; transfer skillet to oven. Bake in preheated oven until a thermometer inserted into thickest portion of pork registers 145°F, 8 to 10 minutes. Remove from skillet, and place on a plate (do not wipe skillet clean); let rest 5 minutes.

Add bourbon to skillet; cook over medium-high about 30 seconds, scraping bottom of skillet to loosen any browned bits. Stir in apple cider vinegar, molasses, and Dijon mustard; cook, stirring often, until slightly thickened, 1 to 2 minutes. Remove from heat; stir in rosemary. Remove and discard wooden picks; return pork to skillet, and spoon sauce over pork. 

 

Chocolate Brownie Pie

Found in SL Dec 2024 issue here

 

2 (1/2-oz.) squares unsweetened chocolate
2 Tbsp. butter or margarine
3 large eggs
1/2 cup sugar
3/4 cup dark corn syrup
3/4 cup pecan halves
1 (9-inch) frozen piecrust

Melt chocolate and butter together in a saucepan over low heat, stirring until smooth. Beat together eggs, sugar, chocolate mixture, and corn syrup. Mix in pecan halves. Pour into piecrust. Bake at 375°F until just set, 40 to 50 minutes.  

Butterscotch Oaties

Found in SL Dec 2024 issue here

 

1 cup butterscotch chips
3/4 cup butter or margarine
2 Tbsp. boiling water
1 tsp. baking soda
2 cups rolled oats
1 cup flour
3/4 cup sugar
Generous pinch of salt

Preheat oven to 350°F. Melt butterscotch chips and butter in a saucepan over low heat. Mix boiling water and baking soda in a small bowl, and add to butterscotch mixture. Gradually blend in the remaining ingredients. Drop by slightly rounded teaspoons onto ungreased baking sheets. Bake for 10 minutes.

Test Kitchen Tip
These cookies spread a good bit; bake on four baking sheets with 2 inches in between the dough balls. The recipe makes a lot; cut it in half, if desired.

Googie's Rosabelles

Found in SL Dec 2024 issue here

1 cup sugar, plus more for rolling
3/4 cup shortening
1/4 cup molasses
1 egg
2 cups flour
2 tsp. baking soda
1 tsp. ginger
1 tsp. cinnamon
1 tsp. cloves
1/2 tsp. salt

Cream together sugar and shortening in a bowl. Add molasses and egg. Sift together flour, baking soda, ginger, cinnamon, cloves, and salt; add to egg mixture. Spoon dough into balls, and roll in a bowl of sugar.

Place the cookies on a baking sheet, and bake for 9 minutes at 350°F. These cookies should be crispy on the outside and soft on the inside. Don't overbake. 

 

Butternut Squash Cake

Found in SL Dec 2024 issue here

4 large eggs
2 cups sugar
1 cup oil
2 cups flour
1/2 tsp. salt
2 tsp. baking soda
2 tsp. cinnamon
2 tsp. pumpkin pie spice
1 tsp. baking powder
2 cups cooked, drained, and mashed squash (See Test Kitchen Tip below)
8 oz. cream cheese, at room temperature
1 stick unsalted butter, at room temperature
1 (1-lb.) box powdered sugar
1 tsp. vanilla
Nuts (optional)

Beat together eggs, sugar, and oil in a bowl until combined. Beat in flour, salt, baking soda, cinnamon, pumpkin pie spice, baking powder, and squash until smooth. Pour batter into a greased Bundt pan. Bake at 350°F until done, 50 minutes to 1 hour.

Beat cream cheese and butter until creamy. Beat in powdered sugar and vanilla until smooth. Spread on cooled cake. Sprinkle with nuts, if desired.

Test Kitchen Note
We tested this recipe with pecans and canned pumpkin puree. Don’t buy pumpkin pie filling by mistake; it’s made with added sugar and spices that will impact the flavor of this cake.

Harvest Cake

Found in SL Dec 2024 issue here

 

Cake:
4 cups diced fresh apples
2 cups sugar
3 cups flour
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. salt
2 tsp. baking soda
2 eggs
1 cup vegetable oil
1 tsp. vanilla
1 cup chopped walnuts or pecans, plus more for garnish
White Icing:
2/3 cup powdered sugar
1 to 2 tablespoons milk
1/2 tsp. vanilla

Mix apples and sugar together in a bowl; let stand for 1 hour. Sift flour, cinnamon, nutmeg, salt, and baking soda into a medium bowl. In another bowl, beat eggs, oil, and vanilla together. Add the apple mixture; then fold in flour mixture followed by the walnuts. Bake in a 10-inch tube pan in a 350°F oven for 1 hour and 10 minutes.

To make our version of White Icing, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle cooled cake with White Icing; garnish with more chopped nuts. 

 

Heavenly Angel Biscuits

Found in SL Dec 2024 issue article here, recipe here

1/2 cup warm water (100°F to 110°F)
1 (1/4-oz.) pkg. active dry yeast (2 1/4 tsp.)
1 tsp. plus 3 Tbsp. granulated sugar, divided
5 cups all-purpose flour
1 Tbsp. baking powder
1 1/2 tsp. table salt
1 tsp. baking soda
1/2 cup cold salted butter, cubed
1/2 cup shortening, cubed
2 cups whole buttermilk
1/4 cup butter, melted and divided

Stir together warm water, yeast, and 1 teaspoon of the sugar in a small bowl. Let stand 5 minutes.

Stir together flour, baking powder, salt, baking soda, and remaining 3 tablespoons sugar in a large bowl; cut cold butter and shortening into flour mixture with a pastry blender or 2 forks until crumbly.
Add yeast mixture and buttermilk to flour mixture, stirring just until dry ingredients are moistened.
Cover bowl with plastic wrap; chill at least 2 hours or up to 5 days.
Preheat oven to 400°F. Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Gently roll into a 1/2-inch-thick circle. Fold in half; repeat.
Gently roll to 1/2-inch thickness; cut with a 2-inch round cutter. Reroll remaining scraps, and cut with cutter. Place rounds with sides touching in a 10- or 12-inch cast-iron skillet or on a parchment paper-lined baking sheet. (If using a 10-inch skillet, place remaining biscuits on a baking sheet.)
Brush biscuits with 2 Tbsp. of the melted butter.
Bake in preheated oven until golden, 15 to 20 minutes. Brush with remaining melted butter, and serve.

Rossalynn Carter's Pimiento Cheese

Found in SL Dec 2024 issue here. The issue wrote an article about this and it's said to be very good.

16 oz. extra-sharp Cheddar cheese, shredded (about 4 cups)
1 (8-oz.) pkg. cream cheese, softened
1/2 cup mayonnaise of your choice
1 (4-oz.) jar diced pimientos, drained
1 Tbsp. grated yellow onion
1/4 tsp. onion powder
1/4 tsp. kosher salt
1/8 tsp. black pepper
White bread slices or crackers, for serving

Mix first 8 ingredients in a medium bowl.
Serve on bread or crackers.

 

White Chocolate Orange Creme Brulee

Found in SL Dec 2024 issue here

 

3 cups heavy whipping cream
1 (4-oz.) white chocolate bar, finely chopped (about 2/3 cup)
1/4 cup packed light brown sugar
1/4 tsp. kosher salt
2 tsp. packed grated orange zest, plus 1/4 cup fresh juice (from 2 navel oranges), divided
9 large egg yolks
1/3 cup, plus 3 Tbsp. granulated sugar, divided
4 tsp. vanilla bean paste
Candied Kumquats and quartered Candied Navel Orange Slices
Small fresh mint leaves

Preheat oven to 325°F. Place whipping cream, chocolate, brown sugar, salt, and orange zest in a medium saucepan; cook over medium-low, stirring frequently, until mixture is steaming, 8 to 12 minutes. Remove from heat.

Whisk together egg yolks and 1/3 cup of the granulated sugar in a large bowl until well combined. Gradually add cream mixture to egg yolk mixture, whisking constantly, until combined. Strain egg yolk mixture through a fine mesh strainer back into saucepan; whisk in vanilla bean paste and orange juice. Divide egg mixture evenly among 8 (7- to 8-oz.) ramekins.

Place ramekins in a large roasting pan. Add boiling water to pan to come halfway up sides of ramekins. Bake in preheated oven until egg mixture is just set but still jiggles, 30 to 35 minutes.

Carefully transfer ramekins to a wire rack. Let cool 30 minutes. Refrigerate, uncovered, until chilled, about 2 hours. (Cover with plastic wrap, and refrigerate for up to 3 days, if desired.)

Sprinkle remaining 3 tablespoons sugar over crème brûlée. Toast sugar using a kitchen torch until sugar is caramelized. (Alternatively, broil crème brûlée on the top rack, watching closely, until sugar is caramelized, 3 to 5 minutes.) Let stand until sugar is set, about 10 minutes. Garnish with Candied Kumquats, Candied Navel Orange Slices, and mint leaves. 

Iced Oatmeal Cookies

Found in SL Dec 2024 issue here

1/2 cup (4 oz.) unsalted butter, softened
1/2 cup packed light brown sugar
1/3 cup granulated sugar
1 large egg, at room temperature
1 Tbsp. unsulfured light molasses (such as Grandma’s Original)
1/2 tsp. vanilla extract
1 cup plus 2 Tbsp. (about 4 3/4 oz.) all-purpose flour
1 1/2 cups uncooked old-fashioned regular rolled oats
1/4 cup English toffee bits (such as Heath)
1/2 tsp. kosher salt
1/2 tsp. ground cinnamon
1/4 tsp. baking soda
1/4 tsp. baking powder
1/8 tsp. ground allspice
2 cups (about 8 oz.) powdered sugar
1/3 cup heavy whipping cream

Cream butter and sugars, then add egg, molasses, and vanilla:

Beat butter, brown sugar, and granulated sugar in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, 3 to 4 minutes. Add egg, molasses, and vanilla; beat on medium until combined, 15 to 30 seconds.

Stir together flour, oats, toffee bits, salt, cinnamon, baking soda, baking powder, and allspice  in a medium bowl.
   
Reduce mixer to low speed, and add flour mixture, about 1/2 cup at a time, beating until just combined, about 1 minute. Cover bowl with plastic wrap, and chill until firm, about 30 minutes.
 
Preheat oven to 375°F. Line 2 large baking sheets with parchment paper. Scoop dough into 24 portions (about 2 tablespoons each), and roll into balls (about 1 1/4 inches in diameter). Arrange on prepared baking sheets at least 2 inches apart.
 
Bake in preheated oven, 1 baking sheet at a time, until edges are set, tops appear dry but centers are still soft, 10 to 12 minutes. Remove from oven, and place on wire rack; let cool completely, about 20 minutes.
 
While cookies are cooling, stir together powdered sugar and cream in a medium-size microwavable bowl until combined (mixture will be very thick). Microwave on HIGH for 30 seconds; stir until smooth. (This will help icing thin and harden as it cools.)
  
Lightly dip tops of cookies into icing until partially coated; lift straight up and shake very gently to remove excess. (Stir icing, as needed, if a film begins to form.)
  
Transfer cookies, icing side up, to a wire rack. Let stand until icing is set, about 10 minutes.

Cranberry-Pistachio Biscotti

Found in SL Dec 2024 here

2 cups (about 8 1/2 oz.) all-purpose flour, plus more for surface
3/4 tsp. baking soda
3/4 tsp. kosher salt
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1/4 cup (4 oz.) unsalted butter, softened
1 tsp. vanilla extract
3 large eggs, at room temperature
3/4 cup sweetened dried cranberries, coarsely chopped
1/2 cup unsalted roasted pistachios, coarsely chopped
2 Tbsp. tap water
1 cup white chocolate chips

Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside.
 
Whisk together flour, baking soda, and salt; set aside.
 

Beat brown sugar, granulated sugar, and butter with a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, 3 to 4 minutes. Add vanilla and 2 of the eggs; beat on low speed until combined, about 1 minute. With mixer on low speed, gradually add flour mixture, and beat until no streaks remain, about 45 seconds. (Mixture will be shaggy and sticky).
 
Add cranberries and pistachios; beat on low speed until evenly distributed, about 10 seconds.

Turn dough out onto a lightly floured surface. Evenly divide dough into 2 portions; shape each portion into a 12-inch-long log (about 1 1/2 inches wide x 1 inch thick).
  
Place logs 3 inches apart on prepared baking sheet. Whisk together water and remaining egg. Brush logs with egg mixture. (Discard any unused egg mixture.)
  
Bake in preheated oven until golden brown and firm on top, 25 to 30 minutes.
   
Let cool on baking sheet 5 minutes; transfer to a cutting board while still warm. (Reserve baking sheet and parchment paper.) Carefully cut logs crosswise into 3/4-inch-thick slices.

Place slices, cut sides down and evenly spaced, on reserved parchment paper-lined baking sheet.
 
Bake in preheated oven until mostly firm in center and slightly browned, 8 to 12 minutes, flipping biscotti once halfway through cook time.

Transfer biscotti to a wire rack; let cool completely, about 25 minutes.
 
Microwave white chocolate in a medium-size microwaveable bowl on HIGH in 30-second intervals, stirring between each interval, until melted and smooth, 1 to 2 minutes. Dip bottoms of biscotti into melted white chocolate; shake gently to remove excess, and transfer, white chocolate side down, to a parchment paper-lined wire rack.
 
Let stand until chocolate is set, 5 to 8 minutes.

Jam Pinwheel Cookies

Found in SL Dec 2024 here

 

3 1/4 cups (about 13 7/8 oz.) all-purpose flour, plus more for surface
1 cup (8 oz.) cold unsalted butter, cubed
1/2 cup granulated sugar
1 tsp. grated lemon zest (from 1 lemon)
1/2 tsp. kosher salt
1 (8-oz.) pkg. cold cream cheese, cubed
6 Tbsp. apricot or seedless raspberry jam
1 large egg white, beaten
Powdered sugar
 

Place flour, butter, sugar, lemon zest, and salt in food processor bowl; pulse until mixture is crumbly, about 10 pulses.
Add cream cheese, and pulse until dough clumps together, 15 to 20 pulses.
Transfer dough to a lightly floured surface, and knead gently just until dough is smooth, 15 to 30 seconds.
Divide dough into 3 equal portions. Shape each portion into a disk, and wrap in plastic wrap. Chill at least 12 hours or up to 2 days.
Preheat oven to 350°F. Line 3 large rimmed baking sheets with parchment paper; set aside. Let dough stand at room temperature until slightly softened, about 10 minutes. 
Working with 1 disk of dough at a time, roll dough to about 1/16-inch thickness on a lightly floured surface.
Using a 3 1/4-inch square cutter, cut dough, and place on 1 prepared baking sheet. Reroll and cut scraps twice. Repeat process with remaining 2 disks and baking sheets.
On each square of dough, make 4 (1-inch) cuts at corners diagonally toward center.
Place 1/2 teaspoon jam in center of each square of dough. Dab ends of tips of square of dough with egg white; fold every other tip over toward center, forming a pinwheel.
Chill, uncovered, 10 minutes.
Bake in preheated oven, 1 baking sheet at a time, until edges are light golden brown, 13 to 15 minutes. Let cool completely on pans, about 15 minutes.
Dust with powdered sugar, as desired.

Stained Glass Snowflake Cookies

Found in SL Dec 2024 here

 

1 1/4 cups unsalted butter, softened 
1 cup granulated sugar
2 large egg yolks
1 tsp. almond extract
3 1/2 cups all-purpose flour, plus more for surface
1 tsp. kosher salt
Hard candies (such as Jolly Rancher), finely crushed
1 large egg
Sparkling sugar

Beat butter and granulated sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 3 minutes. Beat in egg yolks and almond extract until just combined, about 30 seconds.
 

Add flour and salt; beat on low speed just until combined, about 30 seconds. Divide dough in half. Shape each half into a 6-inch disk, and wrap each disk tightly with plastic wrap. Chill until dough is firm, at least 2 hours or up to 3 days.
  

Preheat oven to 350°F. Let dough stand at room temperature 10 minutes. Roll each dough half on a lightly floured surface to 1/4-inch thickness. Cut dough using a 4-inch snowflake cookie cutter. Working in batches, transfer cookies to parchment paper-lined baking sheets, spacing about 1 inch apart (about 8 cookies per baking sheet). Using a 2-inch snowflake cookie cutter, cut center out of each larger cookie. Reroll and cut scraps twice; chill if dough becomes too soft to work with.
    

Sprinkle about 1/2 teaspoon crushed candies in center of each cutout cookie. (Don’t worry about spreading to edges; candies will melt and fill in.) Brush tips of dough with egg white, and sprinkle with sparkling sugar.

Bake in preheated oven, 1 baking sheet at a time, until lightly browned around edges and candies have melted, 10 to 12 minutes. Let cool slightly on baking sheets, about 5 minutes. Transfer to a wire rack, and let cool completely, about 20 minutes. Transfer to a resealable container, and store at room temperature up to 4 days. 

 

Peppermint Meringues

Found in SL Dec 2024 issue here

 

2 large egg whites
1/4 tsp. cream of tartar
1/2 cup superfine sugar
5 1/2 tsp. cornstarch
1/8 tsp. peppermint extract
Red food coloring gel

Preheat oven to 225°F with racks in middle and lower third positions. Gather all ingredients.

Line 2 large baking sheets with parchment paper, and set aside.
 
Beat egg whites with a stand mixer fitted with a whisk attachment on medium-high speed until foamy, about 1 minute. Add cream of tartar, and beat 30 seconds.

Stir together sugar and cornstarch in a small bowl until combined.

With mixer on medium-high speed, gradually add sugar mixture, 1 teaspoon at a time. Beat on medium-high speed until glossy, sugar is mostly dissolved, and medium-stiff peaks form, about 5 minutes. Beat in peppermint extract until just combined, about 15 seconds.

Using a small paintbrush, brush 3 to 4 stripes of food coloring gel down the length of the inside of a piping bag.
  
Fill the bag three-quarters full with meringue. Cut a 1/2-inch hole at the tip of the bag.
   
Pipe 1-inch-wide x 1-inch-tall mounds onto prepared baking sheets, about 1 inch apart. (The first piped mounds will be very red, but the color will fade as you continue to pipe.) Repeat food coloring gel-brushing process with clean piping bags until all meringue is piped.
    
Place baking sheets in middle and lower third positions of preheated oven; reduce oven temperature to 200°F. Bake until meringues are dry to the touch and hollow sounding when tapped, 1 1/2 to 2 hours. Turn off oven; let meringues cool completely in closed oven, at least 3 hours or up to 8 hours. Store in a sealed container at room temperature up to 1 week.