An International Dessert: Rum Balls

Rum balls are a truffle-like confection of sweet, dense cake or biscuit material flavoured rum-ballswith chocolate and rum. They are roughly the size of a golf ball and often coated in chocolate sprinkles, desiccated coconut, or cocoa. As their name implies, these cookies contain rum. Because they are not baked, the alcohol flavour and kick are not lost during preparation. This cookie is especially popular during the holiday season.

Typical Danish rum balls with different kinds of sprinkles

Rum balls are a popular Christmas treat in England, Australia, Canada, New Zealand, the United States, Austria, Slovenia, Hungary, the Czech Republic, and Denmark (where they are called romkugler and enjoyed all the year round).

There are many different ways to make rum balls, as recipes vary from region to region and family to family. All rum balls must include chocolate and rum, but the rest of the ingredients vary in kind, form, and amount.

To make rum balls, the cake (or biscuit) material is crushed and mixed with cocoa and a moist binding ingredient, such as jam or condensed milk. Other optional ingredients can also be added, such as nuts. When the mixture holds together firmly, it is rolled into balls and then coated.

Click to See Rum Ball Recipe

Ice Cream Sandwiches Concoctions

A simple treat you can serve to kids and adults alike. Make your statement. This is almond custard poppy seed sandwiched between Oatmeal raisin cookies and Chocolate Mint sandwiched between chocolate chip cookies.  Whether you make your ice cream from scratch or benefit from wide variety of flavors out there, this can be a big hit a your dinner party.

  • Imagine a dark chocolate cookie with coffee ice cream in between.
  • Dark Chocolate Chip Cookie filled with vanilla.  Roll sandwich on side and sprinkle oreo cookie crumbs, chocolate chips or sprinkles.
  • Macaron with Green tea Ice Cream
  • Ginger or Molasses Cookies with Egg Nog Ice Cream or a Custard

Imagine the possibilities.

Ice Cream Sandwiches

Key Lime Pie Recipe by Chef Jay Jones

Tart, sweet and OH so good. Make sure you let it sit in the fridge at least 2 hours to set up. Overnight if you can wait that long.

Ingredients
1 9″pie crust
1 package unflavored gelatin
1 cup Sugar
½ cup fresh key lime juice
¼ cup water
4 eggs, separated
1 teaspoon grated lime peel
2 drops green food color
1 cup heavy cream

Equipment
9” pie pan
Stand Mixer
2 Large Bowls
Large Sauce Pot

Preheating 450°F

Preparation
Bake crust until brown then set aside to cool
Heat pot
Slowly add gelatin, sugar, lime juice, water and egg yolks
Reduce heat to medium
Cook for 6 minutes stirring constantly until mixture slightly thick
Remove from heat
Add food color and lime zest
Transfer mixture to large bowl
Cover and refrigerate for at least 1 hour
In mixing bowl with whip attachment add egg whites
Whip until soft peaks form
Scrape down sides of bowl
Continue to beat until stiff peaks form
Add heavy cream to large bowl
Whip until stiff peaks form
Fold egg whites, cream and cooled lime mixture together
Add to pie shell
Put in refrigerator for 2 hours
Garnish with slices of lime

For Service
Slice and enjoy

Italy: Panna Cotta History & Recipe

Panna cotta (from Italian cooked cream) is an Italian dessert made by simmering together cream, milk, and sugar, mixing this

Click here for Taste of Home Recipe for Panna Cotta.

with gelatin, and letting it cool until set. It is generally believed to have originated in the Northern Italian region of Piedmont,[1] although it is eaten all over Italy, where it is served with wild berries, caramel, chocolate sauce, or fruit coulis. It is not known exactly how or when this dessert came to be, but some theories suggest that cream, for which mountainous Northern Italy is famous, was historically eaten plain or sweetened with fruit or hazelnuts.

Texas born Deep Fried Twinkie Recipe

A deep-fried Twinkie involves freezing the cake, dipping it into batter, and deep frying it to create a variation on the traditional snack cake. The deep-fried Twinkie was influenced by the deep-fried Mars bar, a variation of said chocolate bar, which was invented in Stonehaven, Scotland.

Deep Fried Twinkie cropped

 

The Texas State Fair had introduced the fried Twinkie to great popular acclaim, and the notion spread to other state fairs across the U.S., as well as some establishments that specialize in fried foods. Fried Twinkies are sold throughout the U.S. in fairs, as well as ball games.Preparation

Although variations exist in the form, the deep-fried Twinkie is usually prepared with a batter intended for fish, typically consisting of flour, egg, and vinegar. Prior to dipping, a wooden or plastic stick is often inserted through one end (to allow the consumer to hold it), and the Twinkie is then frozen overnight to prevent melting while being deep fried. After coating, conventional cooking oil is typically used, although beef suet or tallow is sometimes used to give a meaty flavor.

When prepared formally, the deep-fried Twinkie is usually topped with powdered sugar and accompanied by a fruit dipping sauce

*Info from Wikepedia

As of 6/1/14

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Grace’s Tea Cake Recipe

Almost every year, I throw a Garden Party and  the item which must be on the menu are Martino’s teacakes, moist and delicious teacake_cranberryheavenly confections. Martino’s has been around for decades and is located in Burbank.  In an effort to duplicate the recipe, my friend Ann Jones provided me with a recipe that she hears is pretty close in the results in flavor and texture.

 

A teacake is different in various parts of the world.  In the Southeastern United States, a tea cake is a traditional dense large cookie, made with sugar, butter, eggs, flour, milk, and flavoring.In the rest of the United States, a tea cake is a spice cake topped with powdered sugar. Sometimes it may contain fruits such as apricots, blueberries, or cranberries.

  • 3 cups cake flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cups plus 2 tablespoons brown sugar, packed
  • 3/4 cups plus 2 tablespoons granulated sugar
  • 1 cup oil
  • 1 teaspoon vanilla
  • 2 large eggs, slightly beaten
  • 1 3/4 cups buttermilk, divided us
  • For the glaze
  • 6 tablespoons butter
  • 1 1/2 cups confectioners’ sugar
  • 1 teaspoon vanilla
  • 3 tablespoons boiling water

Preheat oven to 350 degrees. Whisk or sift together flour, baking soda and salt in a bowl.  In another bowl, cream sugars and oil. Add vanilla.
Add 1/3 of the eggs to sugar mixture and mix. Repeat 2 times. Mix for 3 minutes. Add 1/2 of the buttermilk and mix. Add flour mixture and mix 3 minutes. Finally, add the remaining buttermilk and mix until smooth. Batter will be thin. Pour into cupcake tins.

Bake 20 minutes. Test with a clean toothpick to make sure cupcakes are done. Frost with a glaze.
To make the glaze, melt butter until golden. Add to confectioners’ sugar, along with vanilla and water. Whisk until the texture is smooth and creamy. Dip cooled teacake tops into the glaze. Place on a rack and let them sit until the glaze hardens. If it is a humid day, refrigerate them in order to speed the process. Makes about 24.

Hogate’s Rum Buns Recipe

Hogates was a part of Washington DC local history.  It closed in 2001 after 63 years of business.  This recipe was

Washington DC's for Former Hogate's Rum Buns

Washington DC’s for Former Hogate’s Rum Buns

posted in the Washington Post.  MCCN Fan Teresa Bryant insisted that we post this recipe. She scanned the clipping and shared the recipe with us.  She has delectable memories.

INGREDIENTS:
***Dough***
2 pounds all-purpose flour PLUS
1 ounce all-purpose flour
6 ounces granulated sugar
5 ounces raisins
4 ounces vegetable shortening
4 ounces butter (unsalted, room temperature)
2 tablespoons grated nutmeg
1 teaspoon ground bakers cinnamon
1 ounce table salt
1 cup water (100 degrees F)
4 ounces fresh yeast
1 cup pasteurized or fresh eggs
2 ounces rum extract
1 cup whole milk
***Cinnamon-Sugar Mix***
2 tablespoons cinnamon
1 cup sugar
***Glaze***
1 cup water
1/2 cup rum extract
6 ounces granulated sugar
***Icing***
2 ounces rum extract
2 ounces light corn syrup
1 ounce unsalted butter (melted)
12 ounces confectioners’ sugar

DIRECTIONS:
In a mixing bowl fitted with a dough hook, combine all dough ingredients.

Mix for 20 minutes until dough is smooth, place on floured tray and let sit at room temperature for 10 minutes. Then refrigerate overnight.

Preheat oven to 400 degrees. Flour work surface and roll dough out 4 inches by 20 inches. Brush with melted butter (not in above ingredients) and sprinkle with cinnamon sugar mix as needed.

Roll dough strips tightly together. With knife, cut into sections three fingers wide and place in greased (not in above ingredients) muffin pans.

Place a towel over the buns and proof them (let them rise until double in size.takes between 30 and 60 minutes, depending on the temperature of the room). Then bake in oven for 25 to 30 minutes or until done. Turn pans occasionally for even baking. Remove from oven and brush with glaze immediately. Cool for at least 10 minutes, then coat with icing before serving.

Apricot Snowballs Recipe

Apricot Snowballs

Apricot Snowballs is a popular Christmas recipe. Learn how to make/prepare Apricot Snowballs by following this easy recipe.

 

Ingredients:
• 225 gms Dried Apricots
• 1-1/2 cups Coconut (flaked)
• 2 tbsp Confectioner’s Sugar
• 2 tsp Orange Juice

How to make Apricot Snowballs:
• Crush apricots in a food grinder.
• Now add with coconut, orange juice and confectioners’ sugar.
• Shape into small balls and smear in sugar.
• Keep in a tightly covered vessel.

MCCN Recommends Indobase.com for More Great Recipe!

Germany: Stollen History and Recipe

Stollen is a traditional German cake made with dry fruits and topped with sugar, powdered sugar, or a glazed icing. stollenslicedMuch like a fruitcake, the cake incorporates chopped candied fruit, dried fruit, nuts and spices. Usually made in a loaf, it is commonly eaten during the Christmas season, when it is called Weihnachtsstollen or Christstollen. A similar cake, found in Dutch cuisine, is called a Kerststol in Dutch, while in Italian cuisine the panettone also shows a likeness.

The Dresden Stollen (originally Striezel), a moist, heavy bread filled with fruit, was first mentioned in an official document in 1474,  and the most famous Stollen is still the Dresdner Stollen,  sold, among other places, at the local Christmas market, Striezelmarkt. Dresden Stollen is produced in the city of Dresden and distinguished by a special seal depicting King Augustus II the Strong. This “official” Stollen is produced by only 150 Dresden bakers.

Augustus II the Strong (1670–1733) was the Elector of Saxony, King of Poland and the Grand Duke of Lithuania. The King loved pomp, luxury, splendour and feasts. In 1730, he impressed his subjects, ordering the Bakers’ Guild of Dresden to make a giant 1.7-tonne Stollen, big enough for everyone to have a portion to eat. There were around 24,000 guests who were taking part in the festivities on the occasion of the legendary amusement festivity known as Zeithainer Lustlager.  For this special occasion, the court architect Matthäus Daniel Pöppelmann (1662-1737), built a particularly oversized Stollen oven. An oversized Stollen knife also had been designed solely for this occasion.

Today, the festival takes place on the Saturday before the second Sunday in Advent, and the cake weighs between three and four tonnes. A carriage takes the cake in a parade through the streets of Dresden to the Christmas market, where it is ceremoniously cut into pieces and distributed among the crowd, for a small sum which goes to charity. A special knife, the Grand Dresden Stollen Knife, a silver-plated knife, 1.60 meters long weighing 12 kg, which is a copy of the lost baroque original knife from 1730, is used to festively cut the oversize Stollen at the Dresden Christmas fair.

glazed_stollen

The largest Stollen was baked in 2010 by Lidl, a discount supermarket chain in Germany. The Stollen was 70 meters long and was certified by the Guinness Book of World Records, at the train station of Haarlem. (Thanks Wikipedia!)

Recipe for Quicker Stollen

Ingredients

  • 1 package (16 ounces) hot roll mix
  • 1/4 cup sugar
  • 1 cup warm water (120° to 130°)
  • 2 tablespoons butter
  • 1 egg, beaten
  • 3/4 teaspoon grated lemon peel
  • 1/4 teaspoon almond extract
  • 1/3 cup raisins
  • 1/4 cup mixed candied fruit
  • 1/4 cup chopped almonds

Ingredients for Glaze

  • 3/4 cup confectioners’ sugar
  • 1 to 2 tablespoons milk
  • Additional candied cherries and sliced almonds, optional

*Click here for directions. Recipe and picture of Quicker Stollen from Tasteofhome.com.

Mexikosher’s Chocolate Tequila Ice Cream

Mexikosher’s chef, Katsuji Tanabe, prepares a special type of instant ice cream.  Chef Tanabe is a Chopped Champion.  Watch and learn.    For step by step instruction for a Chocolate Tequila Ice Cream recipe CLICK HERE.