This recipe is a CLASSIC in the Caribbean culture. It may not have the same name in different countries but the basic ingredients are about the same. This is my version.
A rich, velvety soup with an earthy mix of root vegetables, soothing herbs and melt-in-your-mouth morsels of meat.
Another ordinary soup you say? I truly beg to differ. I know entire families that swear by this soup, claiming that it can cure colds, hangovers and other ailments. All I can say is that it's a soup that speaks for itself. So get out those winter soup bowls, your favorite crusty bread, and that Snuggie you got for Christmas last year, and indulge in a bowl of Sancocho.
Note* Before peeling and chopping the root vegetables and bananas, be sure to have a cold water bath with 2 squeezed lemons or limes ready so that the vegetables don't oxidize while they wait.
Sancocho
1 1/2 lbs. Top Round Beef cut into 1" cubes
1 1/2- 2 lbs. Pork Roast Boston Butt cut into 1" cubes
3 tablespoons Extra Virgin Olive oil
5 cloves of Garlic minced
1 Spanish Onion diced
2 Ajicitos Dulce Peppers diced (this can be replaced by 1 Italian frying pepper)
1 of each Red and Green bell Peppers diced
2 Stalks of Celery diced
2 Bay Leaves
3 Culantro leaves chopped
1/2 cup Cilantro chopped (stems and leaves)
2 teaspoons Salt
1 teaspoon Black Pepper
5 cups of Beef Stock
1-2 ears of Sweet Corn cut into 1/4's
3 Plum Tomatoes diced
1 Yellow Plantain cut into 1/2" slices
1 Green Banana cut into 1/2" slices
1 Batata (white sweet potato or yam) peeled and chopped
1 cup Calabaza (West Indian Pumpkin) peeled and chopped, seeds and membrane removed
1/2 cup Taro peeled and chopped
2 Potatoes peeled and diced
1 tablespoon Annatto Seeds (tied in a Soup Satchel) or use 2 packets of Sazon con Culantro y Achiote
Have a large soup pot with lid ready. Season the meat with the salt and pepper and set aside.
Heat the olive oil on medium. Brown the meat, then remove and set aside.
In the same pot, saute the onions, celery and peppers for 10 minutes covered.
Next add the garlic, bay leaves, and tomatoes. Simmer covered for 5 minutes then add the meat back to the pot. Simmer for 10 minutes then add 2 1/2 cups of the beef stock to the pot along with 1/2 of the chopped cilantro and culantro. Simmer 30 minutes more adding more stock if necessary.
Start adding the potatoes, taro and the soup satchel. Simmer 10 minutes then add all the other ingredients and simmer until the bananas are tender.
Squeeze a little fresh lime juice into the bowl and ladle the hot soup right over. Serve with a good crusty bread.
Papa Relleno de Bacalao
Friday, October 21, 2011
There is nothing better than a hot Papa Relleno on a cold Autumn or Winters day. Actually, I know many people who would eat them year round, scorching hot summer days included. Yes, they're that good!
Papa Rellenos are fried balls of lightly seasoned mashed potatoes stuffed with seasoned ground beef (Carne Molido or Picadillo). Growing up I've seen them as big as baseballs, but I like to make them small and serve them as appetizers.
In this recipe, I opted to use stewed codfish that I would usually serve with hot Jasmine rice, instead of the usual ground beef. The codfish stewed with herbs and bits of pumpkin (Calabaza) go beautifully with the delicate mashed potatoes and the crunch of the crispy exterior.
Comfort food at its finest.
Papa Relleno de Bacalao
1 pkg. Boneless Salted Codfish
12 peeled and diced Russet Potatoes
1 cup Instant Mashed Potatoes
2 1/2 teaspoons Homemade Adobo (see recipes)
4 tablespoons Achiote Oil (see recipes)
1 1/2 cups fresh Sofrito
2 tablespoons Tomato Paste
1/2 cup chopped fresh Cilantro
1/4 cup chopped fresh Parsley
1 cup diced West Indian Pumpkin (Calabaza)
3 Scallions thinly sliced
3 tablespoons Evaporated Milk
4 Eggs beaten
4 Eggs beaten + 1/2 cup milk (for dredging)
2 cups Plain Breadcrumbs (for dredging)
1 cup Tapioca Starch or Flour (for dredging)
Oil to fry
Have 2 large sheet pans ready, 1 lined in wax paper and 1 lined in paper (newspaper or paper bags do fine).
Remove Codfish from its packaging and rinse the salt off with cold water. Soak the fish in a covered bowl of cold water in the refrigerator overnight or for at least 8 hours. Drain and boil the fish in a pot on medium high for 20 minutes. Set aside until cooled.
Boil the prepared potatoes for 20-30 minutes or until a fork slides right through a piece. Drain and while its still very hot, add the instant mashed potatoes, 1/2 cup sofrito, 2 tablespoons achiote oil, 1 1/2 teaspoons adobo, and the 3 tablespoons milk. Mash and mix well. Set aside and let it cool until it's room temperature. Place in the refrigerator to get cold.
Drain and flake the fish with a fork. In a saute pan, add the remaining achiote oil and saute the remaining sofrito, adobo and tomato paste. Add the pumpkin and the flaked fish, saute 5 minutes and add 1 cup of water to the mixture. Simmer on medium heat until the liquid reduces to a sauce and the pumpkin pieces are soft. Remove from heat and add the remaining herbs and scallions while the mixture is still hot. Let this cool to room temperature and place in the refrigerator to get cold.
This "cooling" time not only allows me to handle the mixture better, but it also gives me some time to straighten out my kitchen.
Now create your dredging work station. Have a separate bowl of each ready: starch or flour, 4 beaten eggs + 1/2 cup milk and breadcrumbs. Set them in front of you in that order.
Retrieve the potato and fish mixture bowls from the refrigerator. Add the other 4 beaten eggs to the cold potato mixture.
This is the messy but fun part. With WET hands, form lime-size balls with the potato mixture and press an indentation with your fingers into the middle. Fill the indentation with the fish mixture. Work it back into a ball with your wet hands and roll in the starch or flour completely. Shake off the excess flour then dip the ball in the egg mixture. Lastly, roll it in the breadcrumbs. Shake off the excess crumbs and place the ball on the sheet pan lined with wax paper. Repeat until all of the mixture is finished. Refrigerate until ready to fry.
Heat a deep frying pan or pot on medium high. Add the oil and when the oil is hot enough (insert wooden spoon and watch for dancing bubbles) gently lower a ball on a slotted spoon or kitchen spider into the hot oil. Add only enough in the pot at once so as not to touch while frying. Fry until golden brown and drain on the paper lined sheet pan.
Serve hot with Chimichurri dipping sauce or fresh Sofrito and a dollop of Sour Cream.
Papa Rellenos are fried balls of lightly seasoned mashed potatoes stuffed with seasoned ground beef (Carne Molido or Picadillo). Growing up I've seen them as big as baseballs, but I like to make them small and serve them as appetizers.
In this recipe, I opted to use stewed codfish that I would usually serve with hot Jasmine rice, instead of the usual ground beef. The codfish stewed with herbs and bits of pumpkin (Calabaza) go beautifully with the delicate mashed potatoes and the crunch of the crispy exterior.
Comfort food at its finest.
Papa Relleno de Bacalao
1 pkg. Boneless Salted Codfish
12 peeled and diced Russet Potatoes
1 cup Instant Mashed Potatoes
2 1/2 teaspoons Homemade Adobo (see recipes)
4 tablespoons Achiote Oil (see recipes)
1 1/2 cups fresh Sofrito
2 tablespoons Tomato Paste
1/2 cup chopped fresh Cilantro
1/4 cup chopped fresh Parsley
1 cup diced West Indian Pumpkin (Calabaza)
3 Scallions thinly sliced
3 tablespoons Evaporated Milk
4 Eggs beaten
4 Eggs beaten + 1/2 cup milk (for dredging)
2 cups Plain Breadcrumbs (for dredging)
1 cup Tapioca Starch or Flour (for dredging)
Oil to fry
Have 2 large sheet pans ready, 1 lined in wax paper and 1 lined in paper (newspaper or paper bags do fine).
Remove Codfish from its packaging and rinse the salt off with cold water. Soak the fish in a covered bowl of cold water in the refrigerator overnight or for at least 8 hours. Drain and boil the fish in a pot on medium high for 20 minutes. Set aside until cooled.
Boil the prepared potatoes for 20-30 minutes or until a fork slides right through a piece. Drain and while its still very hot, add the instant mashed potatoes, 1/2 cup sofrito, 2 tablespoons achiote oil, 1 1/2 teaspoons adobo, and the 3 tablespoons milk. Mash and mix well. Set aside and let it cool until it's room temperature. Place in the refrigerator to get cold.
Drain and flake the fish with a fork. In a saute pan, add the remaining achiote oil and saute the remaining sofrito, adobo and tomato paste. Add the pumpkin and the flaked fish, saute 5 minutes and add 1 cup of water to the mixture. Simmer on medium heat until the liquid reduces to a sauce and the pumpkin pieces are soft. Remove from heat and add the remaining herbs and scallions while the mixture is still hot. Let this cool to room temperature and place in the refrigerator to get cold.
This "cooling" time not only allows me to handle the mixture better, but it also gives me some time to straighten out my kitchen.
Now create your dredging work station. Have a separate bowl of each ready: starch or flour, 4 beaten eggs + 1/2 cup milk and breadcrumbs. Set them in front of you in that order.
Retrieve the potato and fish mixture bowls from the refrigerator. Add the other 4 beaten eggs to the cold potato mixture.
This is the messy but fun part. With WET hands, form lime-size balls with the potato mixture and press an indentation with your fingers into the middle. Fill the indentation with the fish mixture. Work it back into a ball with your wet hands and roll in the starch or flour completely. Shake off the excess flour then dip the ball in the egg mixture. Lastly, roll it in the breadcrumbs. Shake off the excess crumbs and place the ball on the sheet pan lined with wax paper. Repeat until all of the mixture is finished. Refrigerate until ready to fry.
Heat a deep frying pan or pot on medium high. Add the oil and when the oil is hot enough (insert wooden spoon and watch for dancing bubbles) gently lower a ball on a slotted spoon or kitchen spider into the hot oil. Add only enough in the pot at once so as not to touch while frying. Fry until golden brown and drain on the paper lined sheet pan.
Serve hot with Chimichurri dipping sauce or fresh Sofrito and a dollop of Sour Cream.
Peaches and Herb Pork Chops
Wednesday, October 19, 2011
I created this recipe after Hurricane Irene hit New York in August. Many people lost their homes, experienced terrible damage and major power outages in some New York/ New Jersey areas, but there were many of us that just got rain, flooding and high winds.
Thank goodness my family and I were all okay. We were well prepared and stocked to the point of having too many canned goods on hand. So, I decided to use them up however I could. Although I am a strong believer in "the fresher, the better" I also feel strongly about not wasting food.
One of my goods were canned peaches in lite syrup. Somehow, this worked so well in this recipe that I will definitely try it with fresh peaches next summer. Use thick-cut pork chops for this recipe, I find them to be less fatty, and they go well with the flavor combination.
Peaches and Herb Pork Chops
4 Garlic Cloves minced
3 Shallots thinly sliced
1 sprig of Rosemary (remove leaves and discard stems) minced
3 sprigs of Thyme (remove leaves and discard stems) minced
2 sprigs of Marjoram (remove leaves and discard stems) minced
1/2 cup Vermouth
1 tablespoon Kosher Salt
1/2 tablespoon Black Pepper
6 thick cut, bone in Pork Chops
1/2 cup Grape Seed Oil divided
1 large can Sliced Peaches in Lite Syrup drained halfway
Good quality Balsamic Vinegar for garnish (optional)
Preheat oven to 350. Have a 13x9 glass baking dish ready, coat with non-stick spray and set aside.
Season the pork chops with 1/4 cup of the Vermouth, salt, pepper, Rosemary and 1/4 cup of Grape Seed oil. Rub all of the ingredients into the pork chops using your fingertips. Set aside.
Heat a large skillet on medium high heat and add the rest of the Grape Seed oil. Very carefully, place the pork chops in the pan leaving space between each one. Turn the pork chops when they have a good sear around the bottom and edges, and turn only once. When the other side has also seared, place them into the glass dish that we've set aside earlier and arrange the peach slices on top of them pouring the lite syrup over as well. Don't be alarmed if you see blood running from the pork chops, they will continue the cooking process in the oven.
When all of the pork chops are done, lower the heat to medium and add the remaining ingredients to the pan (garlic, shallots, and herbs) saute a few minutes then carefully deglaze the pan with the remaining Vermouth. Pour this mixture over the peaches and pork chops then cover with foil.
Bake for 20 minutes, let cool and garnish with a light drizzle of good quality Balsamic Vinegar.
Thank goodness my family and I were all okay. We were well prepared and stocked to the point of having too many canned goods on hand. So, I decided to use them up however I could. Although I am a strong believer in "the fresher, the better" I also feel strongly about not wasting food.
One of my goods were canned peaches in lite syrup. Somehow, this worked so well in this recipe that I will definitely try it with fresh peaches next summer. Use thick-cut pork chops for this recipe, I find them to be less fatty, and they go well with the flavor combination.
Peaches and Herb Pork Chops
4 Garlic Cloves minced
3 Shallots thinly sliced
1 sprig of Rosemary (remove leaves and discard stems) minced
3 sprigs of Thyme (remove leaves and discard stems) minced
2 sprigs of Marjoram (remove leaves and discard stems) minced
1/2 cup Vermouth
1 tablespoon Kosher Salt
1/2 tablespoon Black Pepper
6 thick cut, bone in Pork Chops
1/2 cup Grape Seed Oil divided
1 large can Sliced Peaches in Lite Syrup drained halfway
Good quality Balsamic Vinegar for garnish (optional)
Preheat oven to 350. Have a 13x9 glass baking dish ready, coat with non-stick spray and set aside.
Season the pork chops with 1/4 cup of the Vermouth, salt, pepper, Rosemary and 1/4 cup of Grape Seed oil. Rub all of the ingredients into the pork chops using your fingertips. Set aside.
Heat a large skillet on medium high heat and add the rest of the Grape Seed oil. Very carefully, place the pork chops in the pan leaving space between each one. Turn the pork chops when they have a good sear around the bottom and edges, and turn only once. When the other side has also seared, place them into the glass dish that we've set aside earlier and arrange the peach slices on top of them pouring the lite syrup over as well. Don't be alarmed if you see blood running from the pork chops, they will continue the cooking process in the oven.
When all of the pork chops are done, lower the heat to medium and add the remaining ingredients to the pan (garlic, shallots, and herbs) saute a few minutes then carefully deglaze the pan with the remaining Vermouth. Pour this mixture over the peaches and pork chops then cover with foil.
Bake for 20 minutes, let cool and garnish with a light drizzle of good quality Balsamic Vinegar.
Fabulous "Frustration" Fudge
Tuesday, October 18, 2011
This recipe has a very funny story attached. One Christmas, my husband and I were determined to create Christmas candy bags for everyone. We made Peppermint bark, Caramels, Chocolate Toffee Bars and several kinds of cookies. Well, we made all of these treats and still had the fudge to make. My husband and I were completely frustrated with the day in general and we were quite frankly, snapping at each other. So, I reached for the oldest fudge recipe I could find. I did this because I know that some old recipes require alot of time and patience, although you may think I'm evil, there is a method to this madness.
Many recipes nowadays are very short and quick with very little ingredients designed for the modern family with little time to spare. I really love a good and short recipe, I really do, but there is big truth in the fact that there is some magic in the way an old fashioned recipe was created. If you think about it, it was a social gathering of sorts more than just a mere recipe. The gathering of ingredients, preparation, and the cooking process attracted company and the comfort of it all allowed genuine conversation and memories that last a lifetime. Even when cooking alone, the cooking process of something like an old fashioned fudge recipe, is nothing but therapeutic. You can test me on this theory. I read the recipe out to my husband and watched him make the entire thing (that definitely got my stress level down lol) also prepping the fudge pans of course. From start to finish, the recipe required his constant attention and his hands were kept busy at all times. It was really quite amazing how he started off so upset and ended with this sense of accomplishment and peace, not to mention the fudge was the BEST tasting fudge ever. Try this recipe and let me know how it works for you!
Fabulous "Frustration" Fudge
6 cups Sugar
1 cup unsalted Butter softened
1 can Evaporated Milk
1 pkg Cream Cheese softened
1 1/2 bags Mini Marshmallows
1 teaspoon Vanilla Extract
1 teaspoon Almond Extract
2 1/2 cups Vanilla Chips chopped
1 cup Milk Chocolate Chips chopped
1 1/2 cups Semi-Sweet Chocolate Chips chopped
3 tablespoons unsweetened Cocoa
1/2 cup Toffee pieces or 1/2 cup chopped Pecans (optional)
Have a large Dutch oven or heavy bottom pot, any heat resistant stirring spoon ( I use a wooden spoon coated in non-stick spray), and a buttered 13x9 pan or glass dish ready.
Pour the chopped vanilla chips into a large bowl and set aside, we will be pouring some of the hot mixture into this bowl later, it needs to be ready.
Heat the butter and sugar in the large pot, add the milk and cream cheese in pieces. Make sure the heat is on medium high, the mixture must come to a gentle boil for 6-8 minutes as you stir constantly. Reduce the heat to medium, stirring all the while, cook 25 minutes more. Remove from heat, add the mini marshmallows and vanilla/almond extracts. Stir well.
While its still hot, pour 1/3 of the mixture into the prepared bowl with the vanilla chips and stir quickly. If you choose to use the toffee bits, this is where I would fold them in without overmixing. Work quickly as the fudge is harder to work with when cooled.
Add the chocolate chips and cocoa to the other portion of the mix stirring well to incorporate and melt the chocolates. Fold the nuts in at this point if using them.
In the prepared buttered dish, layer the chocolate mixture first, then add the vanilla mixture, then lastly chocolate. Use a butter knife to create swirls all around the pan and create the marble effect. Allow the fudge to cool completely on the counter-top and cut into squares.
Store in the refrigerator in an airtight container for up to a month.
Many recipes nowadays are very short and quick with very little ingredients designed for the modern family with little time to spare. I really love a good and short recipe, I really do, but there is big truth in the fact that there is some magic in the way an old fashioned recipe was created. If you think about it, it was a social gathering of sorts more than just a mere recipe. The gathering of ingredients, preparation, and the cooking process attracted company and the comfort of it all allowed genuine conversation and memories that last a lifetime. Even when cooking alone, the cooking process of something like an old fashioned fudge recipe, is nothing but therapeutic. You can test me on this theory. I read the recipe out to my husband and watched him make the entire thing (that definitely got my stress level down lol) also prepping the fudge pans of course. From start to finish, the recipe required his constant attention and his hands were kept busy at all times. It was really quite amazing how he started off so upset and ended with this sense of accomplishment and peace, not to mention the fudge was the BEST tasting fudge ever. Try this recipe and let me know how it works for you!
Fabulous "Frustration" Fudge
6 cups Sugar
1 cup unsalted Butter softened
1 can Evaporated Milk
1 pkg Cream Cheese softened
1 1/2 bags Mini Marshmallows
1 teaspoon Vanilla Extract
1 teaspoon Almond Extract
2 1/2 cups Vanilla Chips chopped
1 cup Milk Chocolate Chips chopped
1 1/2 cups Semi-Sweet Chocolate Chips chopped
3 tablespoons unsweetened Cocoa
1/2 cup Toffee pieces or 1/2 cup chopped Pecans (optional)
Have a large Dutch oven or heavy bottom pot, any heat resistant stirring spoon ( I use a wooden spoon coated in non-stick spray), and a buttered 13x9 pan or glass dish ready.
Pour the chopped vanilla chips into a large bowl and set aside, we will be pouring some of the hot mixture into this bowl later, it needs to be ready.
Heat the butter and sugar in the large pot, add the milk and cream cheese in pieces. Make sure the heat is on medium high, the mixture must come to a gentle boil for 6-8 minutes as you stir constantly. Reduce the heat to medium, stirring all the while, cook 25 minutes more. Remove from heat, add the mini marshmallows and vanilla/almond extracts. Stir well.
While its still hot, pour 1/3 of the mixture into the prepared bowl with the vanilla chips and stir quickly. If you choose to use the toffee bits, this is where I would fold them in without overmixing. Work quickly as the fudge is harder to work with when cooled.
Add the chocolate chips and cocoa to the other portion of the mix stirring well to incorporate and melt the chocolates. Fold the nuts in at this point if using them.
In the prepared buttered dish, layer the chocolate mixture first, then add the vanilla mixture, then lastly chocolate. Use a butter knife to create swirls all around the pan and create the marble effect. Allow the fudge to cool completely on the counter-top and cut into squares.
Store in the refrigerator in an airtight container for up to a month.
Guava Cheese Muffins
Monday, October 17, 2011
These muffins are a fall brunch must-have! I know that alot of people are not into guava so I will say that I have made these using dried cherries reconstituted in hot apple juice and it just got better! Nevertheless, the recipe is fabulous :)
Guava Cheese Muffins
2 cups Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1 cup Sugar
1 stick unsalted Butter room temperature
1 tablespoon Orange Zest
1 tablespoon Orange Juice
1 cup Whole Milk Ricotta
2 Eggs
1 teaspoon Almond Extract
1 teaspoon Vanilla Extract
1 teaspoon Orange Blossom Water
1 tablespoon large granule Sugar (I use RAW sugar) for muffin top garnish
Guava Paste cut into 12 tablespoon size chunks
OR
1-6 oz. bag of dried Cherries (reconstituted in 2 cups of hot apple juice then drained and rolled in flour before adding to the batter)
Preheat oven to 330. Prepare your 12 count muffin tin with liners or non-stick baking spray and set aside.
Cream the butter and 1 cup of sugar with a hand mixer until light yellow and fluffy. Add the vanilla and almond extracts along with the orange blossom water to the bowl. Add the eggs, orange zest, orange juice and ricotta. Mix well.
Sift the dry ingredients together (flour,baking powder, baking soda, salt) and add them to the bowl. Beat just until incorporated. It will look a little lumpy but keep in mind, the ricotta cheese is also lumpy so resist the urge to overmix.
If you choose to use the cherries, this would be the time to fold them into the batter prior to filling the muffin tins, then bake accordingly.
For guava lovers like me, pour the batter halfway up the muffin tin then place a chunk right in the middle. Top with a dollop of batter to cover. Continue until all 12 cups are evenly filled then sprinkle each with the RAW sugar or any large granule sugar you may have. You can also just skip that step and dust with powdered sugar when the muffins are done and cooled.
Bake for 20 minutes and allow to cool.
Guava Cheese Muffins
2 cups Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1 cup Sugar
1 stick unsalted Butter room temperature
1 tablespoon Orange Zest
1 tablespoon Orange Juice
1 cup Whole Milk Ricotta
2 Eggs
1 teaspoon Almond Extract
1 teaspoon Vanilla Extract
1 teaspoon Orange Blossom Water
1 tablespoon large granule Sugar (I use RAW sugar) for muffin top garnish
Guava Paste cut into 12 tablespoon size chunks
OR
1-6 oz. bag of dried Cherries (reconstituted in 2 cups of hot apple juice then drained and rolled in flour before adding to the batter)
Preheat oven to 330. Prepare your 12 count muffin tin with liners or non-stick baking spray and set aside.
Cream the butter and 1 cup of sugar with a hand mixer until light yellow and fluffy. Add the vanilla and almond extracts along with the orange blossom water to the bowl. Add the eggs, orange zest, orange juice and ricotta. Mix well.
Sift the dry ingredients together (flour,baking powder, baking soda, salt) and add them to the bowl. Beat just until incorporated. It will look a little lumpy but keep in mind, the ricotta cheese is also lumpy so resist the urge to overmix.
If you choose to use the cherries, this would be the time to fold them into the batter prior to filling the muffin tins, then bake accordingly.
For guava lovers like me, pour the batter halfway up the muffin tin then place a chunk right in the middle. Top with a dollop of batter to cover. Continue until all 12 cups are evenly filled then sprinkle each with the RAW sugar or any large granule sugar you may have. You can also just skip that step and dust with powdered sugar when the muffins are done and cooled.
Bake for 20 minutes and allow to cool.
Butter Pecan Bundt Cake
This cake was completely improvised on a last minute whim to make my father a birthday cake for his 55th birthday. Although the recipe claims the "Butter Pecan" label, it has absolutely no butter in it. It just happened to be one of those times that I was out of butter and had only 1 hour to prepare a cake, but believe me, this exact combination of ingredients promises a rich, moist and flavorful cake.
This recipe is doubled due to the number of people I was entertaining that day so feel free to cut the ingredients in half to create a perfect single recipe.
Butter Pecan Bundt Cake
4 cups Unbleached All-Purpose Flour sifted
2 1/2 teaspoons Baking Powder
1 1/2 teaspoons Baking Soda
1 teaspoon Salt
2/3 cup Shortening (plus more to generously grease Bundt pans)
1/4 cup Brown Sugar
2 cups Sugar
6 extra large Eggs
2 teaspoons Vanilla
1/4 teaspoon Orange Blossom Water
1/4 teaspoon Almond Extract
1 1/2 cups Evaporated Milk
1-1oz. box Sugar free Fat free Instant Jello Pudding Vanilla Flavor
1-1oz. box Sugar free Fat free Instant Jello Pudding Cheesecake Flavor
1 1/2 cups chopped Pecans
1 cup toasted Coconut Flakes (for garnish)
1/2 cup Butterscotch Ice Cream topping (for garnish)
Preheat oven to 350. Generously grease two Bundt pans with shortening or non-stick baking spray. Set aside.
Cream the two sugars and shortening in a bowl with an electric hand mixer until the consistency is light yellow and fluffy. Add the eggs, salt, vanilla, orange blossom water and almond extract. Mix on low, gently until incorporated.
In another dry bowl, sift the flour, baking powder and baking soda together well. Add these ingredients and the evaporated milk to the other ingredients. Beat with the hand mixer on medium speed for 2 minutes making sure all of the dry and wet ingredients are well incorporated from the bottom and sides of the bowl. The batter should be thicker than pancake mix but not so thick as to pull away from the beaters. If this is the case, add a little more milk.
Fold in the chopped pecans and divide the batter evenly amongst the two pans.
Bake at 350 for 20 minutes, then lower the temperature to 250 for 30 minutes, also use this moment to rotate the cakes for even baking. Check with a butter knife in the middle of the thickest part to see if its done. The knife should come out slightly moist but no uncooked batter should be on it.
Wait 10 minutes for the cakes to cool down then turn out onto a cake plate. While the cake cools a bit more, toast the coconut flakes at 350 for 4-8 minutes watching carefully (coconut flakes burn quite easily!) allow them to cool a few minutes afterward.
Drizzle both cakes with the butterscotch icecream topping and sprinkle tops with the coconut flakes.
Enjoy!
This recipe is doubled due to the number of people I was entertaining that day so feel free to cut the ingredients in half to create a perfect single recipe.
Butter Pecan Bundt Cake
4 cups Unbleached All-Purpose Flour sifted
2 1/2 teaspoons Baking Powder
1 1/2 teaspoons Baking Soda
1 teaspoon Salt
2/3 cup Shortening (plus more to generously grease Bundt pans)
1/4 cup Brown Sugar
2 cups Sugar
6 extra large Eggs
2 teaspoons Vanilla
1/4 teaspoon Orange Blossom Water
1/4 teaspoon Almond Extract
1 1/2 cups Evaporated Milk
1-1oz. box Sugar free Fat free Instant Jello Pudding Vanilla Flavor
1-1oz. box Sugar free Fat free Instant Jello Pudding Cheesecake Flavor
1 1/2 cups chopped Pecans
1 cup toasted Coconut Flakes (for garnish)
1/2 cup Butterscotch Ice Cream topping (for garnish)
Preheat oven to 350. Generously grease two Bundt pans with shortening or non-stick baking spray. Set aside.
Cream the two sugars and shortening in a bowl with an electric hand mixer until the consistency is light yellow and fluffy. Add the eggs, salt, vanilla, orange blossom water and almond extract. Mix on low, gently until incorporated.
In another dry bowl, sift the flour, baking powder and baking soda together well. Add these ingredients and the evaporated milk to the other ingredients. Beat with the hand mixer on medium speed for 2 minutes making sure all of the dry and wet ingredients are well incorporated from the bottom and sides of the bowl. The batter should be thicker than pancake mix but not so thick as to pull away from the beaters. If this is the case, add a little more milk.
Fold in the chopped pecans and divide the batter evenly amongst the two pans.
Bake at 350 for 20 minutes, then lower the temperature to 250 for 30 minutes, also use this moment to rotate the cakes for even baking. Check with a butter knife in the middle of the thickest part to see if its done. The knife should come out slightly moist but no uncooked batter should be on it.
Wait 10 minutes for the cakes to cool down then turn out onto a cake plate. While the cake cools a bit more, toast the coconut flakes at 350 for 4-8 minutes watching carefully (coconut flakes burn quite easily!) allow them to cool a few minutes afterward.
Drizzle both cakes with the butterscotch icecream topping and sprinkle tops with the coconut flakes.
Enjoy!
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