Harvey Morris

Desserts

Cinnamon-Pear Pound Cake

Ingredients

3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 tablespoon ground cinnamon

1/2 teaspoon kosher salt

2 1/3 cups sugar

5 ripe pears, peeled and cut into 1/4 inch slices

1 cup butter, softened

4 large eggs

1/3 cup orange juice

1 1/2 teaspoons vanilla extract

1/2 teaspoon almond extract

powdered sugar for garnish

Instructions

Preheat oven to 350F degrees. Grease a bundt pan and dust with flour. Combine flour, baking powder, baking soda, 1/2 tablespoon cinnamon, and kosher salt in medium bowl. Mix 1/3 cup sugar with remaining 1/2 tablespoon cinnamon and 2 tablespoons flour mixture in large bowl. Add pears to large bowl and toss gently.

Beat butter in large bowl at medium speed with electric mixer until creamy. Gradually beat in remaining 2 cups sugar, and continue beating until light and fluffy. Add eggs, 1 at a time. Gradually beat in remaining flour mixture on low speed until blended. Add orange juice and extracts. Beat until smooth.

Spoon 1/3 batter into prepared pan. Smooth over bottom. Top with half pears, keeping edges within batter. Spread another layer of batter and top with remaining pears. Top with remaining batter to cover pears.

Bake 1 hour and 15 minutes, or until cake is golden brown and wooden stick inserted comes out clean. Transfer to a wire rack to cool. Invert onto plate and dust with powdered sugar.

http://bakedchicago.com/cinnamon-pear-pound-cake/

Desserts

Chocolate Orange Pots de Creme

Ingredients

1 1/3 cups heavy cream

1 cup whole milk

3/4 teaspoon cinnamon

7 ounces orange-flavored bittersweet chocolate, finely chopped

6 large egg yolks

2 tablespoons sugar

orange peel (optional)

Instructions

Bring cream, milk and cinnamon to a simmer in saucepan. Remove from heat and whisk in chocolate until melted. Whisk together yolks, sugar and a pinch of kosher salt, and then whisk in the chocolate mixture. Strain through a fine mesh sieve into a bowl and allow to cool to room temperature.

Preheat oven to 300F degrees. Line a roasting pan with a folded kitchen towel and put 6 to 8 ramekins on towel. Divide cream custard among ramekins and add enough boiling hot water to pan to reach halfway up the side. Cover pan tightly with foil and poke some holes to allow steam to escape. Carefully place pan in oven and bake until custards are set around the edge, but slightly wobbly in the center - approximately 30 minutes.

Cool custards on rack uncovered about 1 hour, then chill at least 3 hours. Serve with whipped cream and orange zest or orange peel for decoration.

http://bakedchicago.com/chocolate-orange-pots-de-creme/

Beverages

chocolate eggnog

There are a few steps to making this chocolate eggnog, but the final outcome is worth it.

Chocolate Eggnog

In a heavy saucepan, stir together the sugar and cocoa powder. Stir in the eggs, egg yolks, evaporated milk and cinnamon sticks. Cook over medium heat, stirring constantly until mixture thickens slightly. Thermometer should register 165° F. Do NOT let boil.

Remove from heat. Place pan in the sink or a bowl of ice water and stir for two minutes. Remove the cinnamon sticks.

Whisk in the whipping cream, port wine, rum, and vanilla. Cover and chill for at least 4 hours.

Garnish with whipped cream, chocolate shavings and stir with a peppermint stick for additional flavor. Makes about 2 servings of chocolate eggnog.

Ingredients

3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
3 eggs, lightly beaten
3 egg yolks, lightly beaten
12 ounces evaporated milk
2 cinnamon sticks
1 cup whipping cream
1/4 cup port wine
1/4 cup rum
1 1/2 teaspoons vanilla
whipped cream
milk chocolate shavings
peppermint sticks

Number of servings: 2

Cooking time: 10 minutes

Breads

blueberry banana nut bread

This blueberry banana nut bread is best when blueberries are in season. You may also use frozen blueberries, if fresh berries aren’t readily available.

Blueberry Banana Nut Bread

Preheat your oven to 350° F. Butter a 9×5-inch loaf pan and set aside.

Mash the bananas with a fork in a large bowl. Stir in the sugar, eggs, buttermilk, salt, toasted wheat germ and oats. Let stand 5 minutes or until oats soften.

Combine the flour, baking powder and baking soda in small bowl. Add to banana mixture alternately with oil, stirring just to incorporate.

Fold in blueberries and pour into the prepared loaf pan.

Bake for 50 minutes or until wooden pick inserted in center comes out clean. Let cool for 15 minutes and serve warm with butter blended with honey.

Ingredients

2 large, ripe bananas
2/3 cup sugar
2 large eggs
1/3 cup buttermilk
1/2 teaspoon kosher salt
1/2 cup toasted wheat germ
1 cup uncooked old-fashioned oats
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 cup vegetable oil
3/4 cup fresh blueberries

Number of servings: 16

Cooking time: 50 minutes

3,539

Desserts

Peppermint Shortbread Cookies

Ingredients

Cookies:

1 cup butter, softened

1/4 cup sugar

1/4 cup crushed peppermint candy

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1/4 cup corn starch

Frosting:

1 cup confectioners' sugar

2 tablespoons milk

1/2 teaspoon pure vanilla extract

2 tablespoons crushed peppermint candy

Instructions

Mix butter, sugar, crushed candy and vanilla -- gradually blending in flour and corn starch. Form 1-inch balls and place on parchment paper-lined baking sheets.

Gently press down on each cookie to flatten. Bake in 300F degree oven for 25 to 30 minutes or until bottoms start to brown.

Cool and remove to a wire rack. Combine confectioners' sugar, milk and vanilla until frosting is smooth. Drizzle on cookies and sprinkle with crushed candy.

http://bakedchicago.com/peppermint-shortbread-cookies/

Snacks & Candies

Dark Chocolate Pistachio Fudge

Ingredients

3 cups (18 oz) dark chocolate chips

1 can (14 oz) sweetened, condensed milk (not evaporated milk)

1 cup pistachios (shelled)

1 1/2 teaspoons vanilla extract

dash of kosher salt

Instructions

In large saucepan, melt dark chocolate chips over low heat with condensed milk and salt. Remove from heat and stir in pistachios and vanilla. Spread evenly onto a waxed paper-lined 9-inch square pan. Chill for at least 2 hours. Turn fudge over onto cutting board, peel of waxed paper and cut into squares. Store covered in refrigerator.

http://bakedchicago.com/dark-chocolate-pistachio-fudge/

Desserts

caramel-cinnamon pumpkin pie

Caramel-Cinnamon Pumpkin Pie

Preheat oven to 325F degrees. For crust, combine graham cracker crumbs and brown sugar in large bowl. Stir in melted butter until combined. Press crust into bottom and sides of 9-inch pie pan. Bake until set about 6 minutes. Remove pan from oven and cool on wire rack.

Raise heat to 425F degrees. For filling, combine eggs, pumpkin, evaporated milk and brandy in a small saucepan over medium-low heat. Stir occasionally until warm, about 7 minutes. Set aside.

Combine brown sugar, cinnamon, ginger and nutmeg in a large bowl. Stir in the pumpkin-egg mixture. Pour into the crust and bake 10 minutes. Lower heat to 350F degrees and bake until set (35 to 45 minutes). Remove pie from oven and let cool one hour. Refrigerate until ready to serve.

For whipped cream, combine confectioners’ sugar and cinnamon in small bowl. Combine the whipping cream and vanilla in a large bowl. Beat with a mixer on medium-high speed until soft peaks form, about 2 minutes. Add sugar mixture to whipped cream, beat until medium peaks form. Service this caramel-cinnamon pumpkin pie with whipped cream and drizzle with caramel sauce, warmed.

Ingredients

1 cup crushed cinnamon graham crackers
2 tablespoons dark brown sugar
1/4 cup unsalted butter
2 eggs
15 oz pureed pumpkin
12 oz evaporated milk
1 teaspoon brandy
3/4 cup packed dark brown sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
2 teaspoons confectioners’ sugar
1 cup caramel topping
1/2 pint whipping cream
1/2 teaspoon vanilla

Number of servings: 8

Cooking time: 41 minutes

2,167

Soups, Salads & Sides

Cranberry Rice Pilaf

Ingredients

1 cup chicken broth

1 cup white cranberry juice

2 cups instant brown rice

1/4 cup dried cranberries

1 teaspoon grated orange zest

1/4 cup sliced almonds (toasted)

Instructions

Pour chicken broth and cranberry juice into medium saucepan and bring to a boil on medium-high heat. Stir in instant brown rice and cranberries. Return to boil and cover. Remove from heat and let stand five minutes. Stir in orange zest and almonds.

http://bakedchicago.com/cranberry-rice-pilaf/

Appetizers

BBQ-Glazed Turkey Meatballs

BBQ Glazed Turkey Meatballs

Ingredients

2 pounds 93% lean ground turkey

1 cup Italian-seasoned bread crumbs

2 eggs

2 tablespoons dried onion flakes

1 tablespoon minced garlic

1 jar (approx. 12 oz) grape jelly or jam

1 cup barbecue sauce

Instructions

Combine ground turkey, bread crumbs, onion flakes and eggs. Start to lightly brown the minced garlic in a large skillet on medium-high heat. Form meatballs and place gently into the skillet, turning often for even cooking and browning. The size of the meatball will influence how long it takes to cook and how it can be eaten. If you want to serve with cocktail skewers, you should form meatballs that are no larger than a walnut.

Combine jelly and barbecue sauce in a large saucepan, cooking over medium heat until jelly melts. Add cooked meatballs and continue heating over medium-low heat for approximately 15 minutes.

Serve in a crock pot set on low, if desired.

http://bakedchicago.com/bbq-glazed-turkey-meatballs/

3,231

Desserts

Peanut Butter & Dark Chocolate Chip Madeleines

Ingredients

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/2 cup firmly packed light brown sugar

1/4 cup chunky peanut butter

3 tablespoons shortening

1 large egg

1/2 teaspoon vanilla

1/2 cup skim milk

1/2 cup dark chocolate chips

Instructions

Preheat oven to 350F degrees.

Whisk together flour and baking powder. In another bowl with an electric mixer, cream together brown sugar, peanut butter and shortening. Then beat in the egg and vanilla. Beat in the flour mixture alternately with the milk, beating well after each addition.

Bake in lightly greased Madeleine baking sheets for approximately 8 minutes or until golden brown.

http://bakedchicago.com/peanut-butter-dark-chocolate-chip-madeleines/

Breakfast

Pumpkin-molasses Muffins

Ingredients

1 cup of pumpkin puree

2 eggs

¼ vegetable oil

¼ cup low-fat buttermilk

¼ molasses

2 teaspoons ground ginger

¼ teaspoon cinnamon

¼ cup packed brown sugar

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

Instructions

Preheat oven to 375 degrees. Whisk together the pumpkin, eggs, oil, buttermilk, molasses, ginger, cinnamon, and brown sugar in a mixing bowl. Sift together the flour, baking powder, baking soda, and kosher salt in a separate bowl.

Combine the wet and dry mixtures, stirring until just blended. Fill muffin cups about 2/3 full. Bake for approximately 8 minutes.

http://bakedchicago.com/pumpkin-molasses-muffins/

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