Sweet Melissa Patisserie has been hailed by Food & Wine as “one of the best pastry shops in all of New York.” Melissa Murphy is the founder of the popular bakery and she dates her love of desserts to the day she was born. It was Thanksgiving Day and her mom refused to go to the hospital until the two pies she had baked had been served.
Sharing her mom's passion for baking, Melissa has written a terrific new book to help baking enthusiasts turn out great treats at home. Besides offering scores of mouth-watering baking recipes, the book is filled with wonderful anecdotes and warm memories from Melissa's life of baking.
Here’s a teaser of a recipe from her book that’s not too tough, but Melissa writes that it “involves making caramel, so be careful--no kids in the room. Hot sugar is a very bad burn.” At the bakery Melissa and her cohorts love to use Peanut Brittle in a variety of ways, even eating it “au natural.” To get the lowdown on some of their other uses of the crunchy candy check out page 226 of “The Sweet Melissa Baking Book.”
Ingredients for 2 Pounds of Peanut Brittle
• 1 ½ Teaspoons baking soda, sifted
• ¼ Teaspoon kosher salt
• 1 Cup light corn syrup
• 2 Cups sugar
• ½ Pound shelled roasted peanuts
• 1 Teaspoon pure vanilla extract
• 8 Tablespoons unsalted butter (1 stick), at room temperature, cut into ½-inch pieces
Preparation
Lightly butter a jelly-roll pan or rimmed cookie sheet.
1. In a small bowl, whisk together the baking soda and salt.
2. In a large saucepan over medium-high heat, stir together the corn syrup and sugar and bring it to a boil. When it is boiling, cover for 3 minutes (this will melt any sugar crystals stuck on the sides of the pan, which will prevent crystallization).
3. Remove the cover and cook until it reaches 348 degrees Farenheit on a candy thermometer.
4. Remove from the heat and stir in the peanuts. Stir in the baking soda mixture. (Be careful! The mixture will bubble up and is really hot.) When the mixture starts to settle, stir in vanilla and butter briskly, until it disappears.
5. Pour the mixture into the prepared jelly-roll pan. Spread evenly with a buttered spatula. Let cool to room temperature.
6. When completely cool, crack the brittle into irregular chunks by banging the pan flat on the counter!
Do not refrigerate or freeze. The peanut brittle keeps in an airtight container at room temperature for up to 3 weeks.
If you’d like to purchase a copy of Melissa Murphy’s delightful book go to: The Sweet Melissa Baking Book
To view a previous post on Melissa's book go to: The Sweet Melissa Baking Book Review
Laying Hens (photo courtesy of Organic Valley Family of Farms)
Introducing kids to the fun of cooking will lead to healthier lives later in life. This recipe comes from our friends at the Organic Valley Family of Farms and they described it as, "Simple and elegant, fun to make and bake with the kids." Well, the kids had a lot of fun, and we loved eating these yummy cookies still slightly warm from the oven.
Organic Valley is a farmer-owned coop that says, “We think it's a simple truth. The earth's most delicious, most healthful foods are made when farmers work in harmony with nature.” The organization started with 7 farmers forming an organic cooperative in 1988. Today, more than 1,200 family farms are members and their high standards shine through in their delicious, award-winning, certified organic foods.
Oh, the folks from Organic Valley said these cookies, "Must be served with a glass of Organic Valley Milk!" We did and they were right.
Ingredients for 36 Cookies
• 1 ¼ almonds (can substitute walnuts)
• 1 ¼ cups quick cooking oats
• 1 cup all-purpose flour (can substitute spelt flour)
• ¼ teaspoon sea salt
• 1 stick Organic Valley Unsalted Cultured Butter
• ½ cup brown sugar
• 1 Organic Valley Grade A Extra Large Brown Egg
• ½ teaspoon almond extract
• 1 ½ teaspoons vanilla extract
• ½ cup raspberry jam
Preparation
1. Preheat the oven to 350 degrees. Lightly grease two baking sheets with Organic Valley Cultured Butter. Place the almonds (or walnuts) in the bowl of a food processor and process until finely ground, about 15 seconds. Transfer the nuts to a shallow bowl and set aside. In yet another bowl, cream the butter and brown sugar together until light and creamy. With an electric mixer, beat in the egg yolk until well blended, scraping down the sides of the bowl as necessary. Beat in the almond and vanilla extracts. At low speed, add the oat mixture, mixing just until blended.
2. Roll small pieces of dough into 1-inch balls. Roll one of the balls in the ground almonds, coating it completely. Place the ball on a greased baking sheet and flatten it slightly with your palm, then press your thumb into the center of the cookie to form an indentation. Spoon about ½ teaspoon of the raspberry jam into the thumbprint, filling it. (Be careful to keep young helpers from adding too much jam.) Repeat with the remaining dough balls, arranging them 1 ½ inches apart on the baking sheets. Bake the cookies, one sheet at a time, for about 14 to 16 minutes, until golden brown. Transfer the cookies to a wire rack and cool completely.
Copyright by Organic Valley Family of Farms ©
To visit the web site of the farmers' coop go to: Organic Valley Family of Farms
You can order our favorite organic raspberry jams by clicking on any of the following:
Organic Raspberry Jam
Organic Raspberry Ginger Jam
Organic Raspberry Red Chile Jam
Organic Raspberry Red Chile & Ginger Jam
If you can’t decide on one get them all:
New Mexico Organic Raspberry Jams Variety Mix
If you'd like to try this recipe using American Black Walnuts, the "Ultimate Nut", go to:
Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves
 
Delving into a freshly baked cake when it’s warm and moist from the oven makes for a lovely break anytime, and we especially enjoy it on a wintry afternoon. Our friend Pastor Chuck has given us a recipe for that indulgence that offers all the healthful benefits of the apples he grows in his organic orchard in Maine. The ingredients in Pastor Chuck’s Organic Apple Butter couldn't be more wholesome; organic apples, organic apple cider and organic spices. We found the cake went really well with our favorite coffee.
Ingredients
• 1 Cup Pastor Chuck’s Organic Apple Butter
• 1/2 Cup Shortening
• 4 Eggs
• 1 Cup Sugar
• 2 1/2 Cups All Purpose Flour
• 1/2 Teaspoon Salt
• 1 1/2 Teaspoon Baking Soda
• 1 Teaspoon Cinnamon
• 1/2 Teaspoon Nutmeg
• 1 Cup Lowfat Buttermilk
Preparation
1. Cream the shortening. Add sugar gradually and continue to cream until fluffy. Add well-beaten eggs and mix thoroughly.
2. Sift flour, measure, and sift again with soda, spices and salt. Add dry ingredients alternately with buttermilk. Add Pastor Chuck’s Organic Apple Butter and blend well into mixture.
3. Pour into a greased loaf pan 5 x 9 x 4 inches. Bake 50 minutes at 350 degrees.
If you'd like to try some amazing organic apple butter go to: Pastor Chucks Organic Apple Butter
If you'd like to purchase New Orleans' most renowned Coffee & Chickory go to: Cafe du Monde Coffee & Chicory
To purchase some of Hawaii's 100% Pure Kona Coffee go to: 100% Pure Hawaiian Kona Coffee
Avocado Tree (© Photographer: Stuart Taylor | Agency: Dreamstime.com)
Vegetarian cooking is not just for vegetarians. We can all benefit from adding more vegetarian cooking to our diets and cutting down on processed meats. There are plenty of delicious vegetarian dishes we can enjoy. Below is a delightful dessert recipe we got from the California Avocado Commission. Avocados contribute nearly 20 vitamins, minerals and beneficial plant compounds that can contribute to the nutrient quality of your diet. They are sodium- and cholesterol-free and have only 5 grams of fat per serving, most of it the monounsaturated kind. Avocados were once a luxury food reserved for the tables of royalty, but now California avocados are enjoyed around the world by people from all walks of life.
Ingredients
• 2 California avocados, seeded, peeled and mashed
• 1 Can sweetened condensed milk
• ½ Cup lemon juice
• 2 Cups heavy cream
• *Raspberry Sauce
• 10 Ounce package of frozen raspberries
• ½ Cup currant jelly
• 1 Tablespoon water
• 1 ½ Teaspoon cornstarch
Preparation
1. Blend avocados, milk and lemon juice in blender until smooth.
2. Whip 1 cup heavy cream; fold avocado mixture into whipped cream.
3. Spoon mixture into 4 cup serving dish; refrigerate 3 to 5 hours.
4. Prepare Raspberry Sauce.
5. Just before serving, whip remaining 1 cup heavy cream.
6. Spoon 1/2 cup whipped cream on each plate.
7. Spread into 5-inch circle with back of spoon.
8. Drizzle a thin line of Raspberry Sauce in a circle near the center.
9. Drizzle another thin line of Raspberry Sauce in circle 1 inch from outside edge of cream.
10. Using a knife, draw through whipped cream and Raspberry Sauce beginning at center and going to outside edge.
11. Spoon avocado mousse on side of whipped cream; serve with Raspberry Sauce.
*Raspberry Sauce Preparation
1. Thaw raspberries; heat with jelly to boiling.
2. Combine water and cornstarch; stir into raspberry mixture.
3. Heat to boiling; continue to boil and stir 1 minute.
4. Cool sauce.
5. Press through sieve to remove seeds before serving, if desired.
Copyright Courtesy of California Avocado Commission
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
 
Kona Beans (photo courtesy of Kona Coffee Cultural Festival)
Aloha from Hawaii! This dessert recipe was given to us by the folks from the Kona Coffee Cultural Festival on Hawaii’s Big Island. It was one of the winners from the Festival’s Kona Recipe Contest. It’s a delicious dessert and a fairly simple way to get a taste of Hawaii without leaving home.
Ingredients for 24 Pieces
• ½ Cup Butter
• 1 Pound Box Mochiko (Rice Flour)
• 2 ½ Cups Sugar
• 1 Teaspoon Baking Powder
• 2 Cups Strong Brewed 100% Pure Kona Coffee
• 1 Cup Half & Half
• 4 Eggs Beaten
• 1 Teaspoon Vanilla
Preparation
1. Preheat oven to 350 degrees.
2. Melt butter and cool.
3. Combine mochiko, sugar, and baking powder.
4. Combine remaining ingredients and stir into mochiko mixture; mix well.
5. Pour into a 13” x 9” x 2” pan.
6. Bake one hour and cool.
If you'd like more info on the Kona Coffee Cultural Festival on Hawaii’s Big Island go to: Kona Coffee Cultural Festival
If you can't make it to the Festival but would like to buy some authentic Kona Coffee go to: 100% Pure Hawaiian Kona Coffee
Here’s another delicious recipe from our friend Pastor Chuck in Maine. What could be better than warm apple muffins on one of Maine’s cool, crisp mornings? Pastor Chuck’s Organic Apple Butter is made from apples he grows in his own organic orchard. His ingredients couldn't be more wholesome; organic apples, organic apple cider & organic spices. We like to spread a little of his apple butter on our muffins while they are still warm!
Ingredients
• 1 3/4 Cups Flour
• 1/2 Teaspoon Salt
• 2 Teaspoon Baking Powder
• 1/4 Cup Brown Sugar
• 1/2 Teaspoon Cinnamon
• 1/4 Teaspoon Allspice
• 2 Eggs, Beaten
• 1/2 Stick Butter, Melted
• 1/2 Cup Milk
• 1/2 Cup Pastor Chuck’s Apple Butter
Preparation
1. Combine dry ingredients in a mixing bowl.
2. Separately, mix egg and remaining ingredients and pour over first.
3. Mix sparingly till just moistened.
4. Spoon into greased muffin cups to 2/3 full.
5. Bake in pre-heated 400-degree oven for 20-25 minutes.
6. Serve while still warm with a dish of apple butter on the side.
If you'd like to try some amazing organic apple butter go to: Pastor Chucks Organic Apple Butter
If you'd like to read about Pastor Chuck & how he got his business started go to: Pastor Chuck
Hammons Product Company of the heartland is the world’s premier supplier of the American Eastern Black Walnut. Here is a delicious Hammons recipe for their Fancy Large Premier Black Walnut.
Ingredients for 3 Dozen Cookies
• 3/4 Cup brown sugar
• 1 Teaspoon baking soda
• 1/2 Cup sugar
• 1 1/4 Teaspoon cinnamon
• 1 Egg
• 3/4 Teaspoon salt
• 1 1/4 Cups butter
• 1/3 Teaspoon nutmeg
• 1 1/2 Cups Hammons Black Walnuts
• 3 Cups oatmeal
• 1/2 Cup raisins or chocolate chips-optional
• 1 1/2 Cup flour
Preparation
1. Mix sugars, egg, butter and vanilla together.
2. Stir in remaining ingredients and Hammons Black Walnuts.
3. Spoon onto a cookie sheet.
4. Bake at 350° for approximately 10 minutes.
5. Cool slightly before removing from pan.
Yields 3 dozen cookies.
To buy premium American Black Walnuts all set for baking go to: Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves
 
This recipe was originally created by a regular customer of Brennan’s, one of New Orleans most famous restaurants. The customer was named Richard Foster and his creation is often the finale of a sumptuous breakfast at Brennan’s. It also makes for a spectacular dessert at many an upscale New Orleans’ dinner. We love using the velvety custard vanilla ice cream we get from Créme Crémaillére in Banksville, N.Y. for this classic.
Ingredients for 2 Servings
• 2 Tablespoons of butter
• 4 Tablespoons of brown sugar
• 2 Ripe bananas; peeled, cut in half, and sliced lengthwise
• 1 Teaspoon of cinnamon
• 1 Ounce of banana liqueur
• 2 Ounces of white rum
• 4 Scoops of Custard Vanilla Ice Cream
Preparation
1. Melt butter and brown sugar together in a saute pan or chafing dish.
2. Sprinkle in cinnamon.
3. Add in bananas and toss together.
4. Add in both the banana liqueur and the rum.
5. Ignite.
6. Let the flames die out.
7. Serve over ice cream.
To purchase Créme Crémaillére's velvety vanilla ice cream go to: Custard Vanilla Ice Cream
This recipe is courtesy of Jane Brody’s Good Food Cook Book.
Ingredients for 12 Servings
• 5 Large apples, peeled, cored and cut into thin slices (@ 8 cups)
• ½ Cup dried currants
• ½ Cup chopped dates
• ½ Cup golden raisins
• ½ Cup chopped Premium Black Walnuts or Native Pecan Halves
• ½ Apple jack or apple juice or apple cider
• 2 Cups all-purpose flour
• 3/4 Cup of sugar
• 2 Teaspoons of salt (optional)
• 1 Teaspoon cinnamon
• 1/8 Teaspoon nutmeg
• 1/3 Cup butter or margarine, slightly softened
• 1 Cup skim or low-fat milk
• 1 Cup apple cider or apple juice, heated to boiling
Preparation
1. Preheat oven to 350o F
2. Grease a large, shallow 4–quart baking pan
3. Spread the apple slices on the bottom of the pan, and sprinkle the currants, dates, raisins and walnuts or pecans over them. Pour the applejack or juice or cider over the fruit and nuts
4. In a large bowl, combine the flour, sugar, baking powder, salt (if desired), cinnamon, and nutmeg. Cut in the butter or margarine until the mixture is uniformly grainy
5. Stir the milk into the flour mixture, and spoon the batter over the apple mixture
6. Gently pour the hot cider or juice over the dish
7. Place the baking pan in the hot oven, and bake the cobbler for 1 ¼ hours or until most of the juice has been absorbed
Serves 12 people.
If you'd like to purchase Hammonds' Premium Black Walnuts & or Native Pecan Halves go to: Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves
Here’s a delicious cake recipe from Pastor Chuck of Maine. Pastor Chuck’s Organic Applesauce is made from apples he grows in his own organic orchard. His sauce just can’t be beat for full apple flavor. Organic spices give his applesauce its distinctive color & spicy taste.
Ingredients
• 1/2 cup unsalted butter, room temperature
• 2 cups brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 1/4 cups flour
• 2 teaspoons baking soda
• 3/4 teaspoon salt
• 1 teaspoon cinnamon
• 2 cups Pastor Chuck’s Organic Applesauce
• 1/2 cup raisins
• 1 cup chopped walnuts
• Powdered sugar, optional
Preparation
1. Preheat oven to 350 degrees F.
2. In a mixer fitted with a whisk attachment, cream the butter.
3. Add the brown sugar and continue mixing.
4. Add the eggs, 1 at a time, and vanilla, then mix until well blended and fluffy.
5. In a separate bowl, sift together the dry ingredients.
6. Add to the creamed mixture alternately with the applesauce.
7. Fold in the raisins and walnuts.
8. Pour batter into a greased and floured loaf or tube pan & bake until firm to the touch, about 40 to 45 minutes.
9. Let cool in the pan, then turn it out, and dust with powdered sugar.
If you'd like to purchsae some of Pastor Chuck's superlative sauce go to: Organic Applesauce
If you 'd like to purchase some amazing American Black Walnuts ready for cooking go to: Fancy Large Premium Black Walnuts
Maine's 'Pastor Chuck' provides this recipe for healthful and delicious snacking.
Ingredients
* 1/4 cup butter, softened
* 1 cup packed brown sugar
* 1 egg
* 1/2 cup quick cooking oats
* 1/2 cup Pastor Chucks Organic Apple Butter
* 1 cup all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/2 tsp. salt
* 2 tablespoon milk
* 1/2 cup hazelnuts, chopped
* 1/2 cup golden raisins
Preparation
1. Preheat oven to 350 degrees.
2. In a mixing bowl, cream butter and sugar.
3. Beat in eggs, oats and apple butter.
4. Combine dry ingredients.
5. Gradually add dry ingredients to the creamed mixture along with the milk.
6. Beat until blended.
7. Stir in nuts and raisins.
8. Chill well for one hour.
9. Drop by teaspoonfuls onto a lightly greased cookie sheet.
10. Bake at 350 degrees for 15 minutes.
If you'd like to try some amazing organic apple butter go to: Pastor Chucks Organic Apple Butter
If you'd like to read about Pastor Chuck & how he got his business started go to: Pastor Chuck
People are usually taken aback by the sound of this recipe but one little taste convinces them just how delicious it is. Great for entertaining. A cheesecake with barbeque sauce in it is a real conversation piece.
Crust:
1 C. graham cracker crumbs
1/4 C. butter, melted
2 to 3 T. sugar
Combine well and press into a greased 8 x 8 pan. Set aside. Preheat oven to 300 degrees.
Filling:
8 oz. cream cheese, room temperature
3/4 C. evaporated milk 1/2 C. sugar
2 T. flour
2 tsp. vanilla
1 egg
1/3 C. Jersey Mary
1/2 C. lite canned peaches, well drained & pureed.
Put the 1st 6 ingredients into a blender and mix well. In a small saucepan combine the Jersey Mary and peaches and reduce by1/3. Let cool. Now add 1/2 the vanilla mixture into the pan and mix the other half with the Jersey Mary reduction. Pour this as a swirl over the top. Bake for 40 - 45 min. or until set. Let cool.
Glaze:
You can make this while your cake is baking.
1/4 C. Jersey Mary
1/4 C. strawberry preserves, unsweetened.
Melt these together in a small saucepan and thicken by reducing slightly. Let cool completely. Top off the cooled cheesecake with the glaze. Refrigerate at least 3 hours before serving. Optional: A little fresh whipped cream with some softened mascarpone folded in is a perfect crowning touch.
If you'd like to purchase some of the best BBQ sauce we've ever tried go to: Jersey Mary's Barbeque/Baking Sauce
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