Tuesday, November 10, 2015

Rebekah Ward Borges Blog

Pumpkin Doughnut

Whisk together 1 egg, 1 egg yolk until frothy. Add 1 cup fresh pumpkin puree(you can use canned), 1/2 cup sugar, 1/4 cup brown sugar, 3 Tablespoon unsalted butter melted, and 1/2 cup buttermilk, whisk until combined. Stir 4 teaspoon baking powder, 1/2 teaspoon baking soda, 2 teaspoon pumpkin pie spice, 1 teaspoon salt. Fold in 3 cups sifted all-purpose until a sticky dough forms. Cover with plastic wrap and freeze 15 mins. Meanwhile heat 2″ oil to 370 degrees in an electric skillet, deep fryer, or straight sided pan over medium heat. Pat out dough on a well-floured surface to 1/2 thick, then cut with 3″ and 1″ biscuit cutters dipped in flour. Transfer doughnuts and holes in heated oil until browned, about 3 mins, turning once. Drain on a paper towel-lined baking sheet. Finish with sugar or glaze.

Apple Cider glaze

1/4 cup apple cider (can be substituted for unsweetened chai tea), pinch of salt and 3 cups powdered sugar. Heat cider(or chai) and salt in a small saucepan over low heat until hot. Off heat, whisk in powdered sugar until smooth. Dip cooled doughnuts in glaze and let stand about 5 mins.

Monday, November 2, 2015

Grammie's Coconut Pie

4 Tbsp sugar
5 Tbsp cake flour
1/2 tsp salt
2 c milk
3 lg egg yolks slightly beaten
1 1/2 c shredded coconut
2 tsp vanilla

1 baked pie shell

2 lg egg whites
4 Tbsp sugar

 Combine sugar, flour, and salt in top of double boiler, add milk and egg yolks; mix well. Place over rapidly boiling water & cook 10 minutes stirring constantly, remove from boiling water and add 1 cup of coconut and vanilla.

 Cool slightly, then turn into pie shell.

 Beat egg whites until foamy. Add sugar 2 tbsp. at a time, beating after each addition until whites stand in peaks.

Spoon your meringue on top and spread out to the edges of the crust. Then, use a knife or spatula to form peaks on pie. Add a small amt of coconut on top and bake
in moderate oven (350 degrees) 10 minutes, until browned.

Take out of oven and let cool completely then refrigerate.

 Slice and serve

Friday, October 23, 2015

Banana Nut Bread

1⁄2 cup butter (or margarine)
1 1⁄2 cups sugar
1 teaspoon vanilla
2 eggs (beaten)
3 ripe bananas, mashed (about 1 cup)
1⁄4 cup milk
2 cups flour
1⁄2 teaspoon salt
1⁄2 teaspoon baking soda
1⁄2-1 cup chopped pecans (optional) or 1⁄2-1 cup walnuts (optional)

Cream butter & sugar. Add vanilla & eggs. Combine dry ingredients, add alternately with bananas & milk. Add nuts if desired. Grease & flour 2 bread pans or pour into muffin cups. For loaf bake at 350 for 60-75 minute Muffins 350 for 25-30min. Enjoy!

Friday, March 13, 2015

Strawberry Shortcake

1 1/2 pounds strawberries, stemmed and quartered
5 tablespoons sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
3/4 teaspoon salt
1 1/2 cups heavy cream
Whipped Cream, recipe follows
Whipped Cream:
1 1/2 cups heavy cream, chilled
3 tablespoons sugar
1 1/2 teaspoons vanilla extract
1 teaspoon freshly grated lemon zest

Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
Preheat the oven to 400 degrees F.
Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.
Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.
Whipped Cream:
Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.

Tuesday, February 17, 2015

Old Fashioned Butter Cake

2 cups all-purpose flour, sifted
1  1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter, softened
1 cup milk
1 teaspoon vanilla extract
2 eggs

Preheat oven to 350*F.  Grease and flour two 8 inch x 2 inch baking pans and set aside.
In a large mixing bowl sift together the flour, sugar, baking powder and salt.
Add butter, milk, and vanilla.  
With a hand mixer, beat for  2 minutes, occasionally scraping down the sides of the bowl.  
Add eggs and beat for 2 minutes more.


Pour batter into prepared pans, dividing equally between the pans.  Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.  Remove from oven.
Cool in the pans for 10 minutes and then turn cakes out onto a cooling rack to cool completely.
Frost with your favorite frosting.  I used my favorite chocolate frosting, the one on the back of the Hersey's cocoa can.  

 Chocolate Frosting

1 stick (1/2 cup) butter or margarine
2/3 cup Hershey's cocoa
3 cups powdered sugar (confectioners' sugar)
1/3 cup milk  (plus an additional few drops to make a nice consistency)
1 teaspoon vanilla

Melt butter.  Stir in cocoa.  Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk if needed.  Stir in vanilla.  About 2 cups frosting.  Best Cake ever.