Elinor's Coffee Cake

Little old ladies named Elinor make the best baked goods.  I got this recipe from a dear sweet lady I met a few years ago.  Hands down the BEST coffee cake you will ever have. 

Recipe

Ingredients:

• Group A
• 1 cup sugar
• 1 cup brown sugar
• 3 cups of flour
• 1/4 tsp coarse salt
• 2 sticks of unsalted butter, softened
• Group B
• 1 tsp baking soda
• 1 tsp baking powder
• 2 eggs
• 1 & 1/2 cups of buttermilk
• Group C (topping)
• 1 cup sugar
• 1-2 teaspoons of cinnamon
• 1 cup chopped pecans

Step 1: Mix together the ingredients in group A, cutting the butter into the other ingredients with a pastry cutter

Step 2: Continue cutting the butter into the other ingredients until a coarse crumble forms and there are no more large chunks of butter left.  Remove one cupful of the mixture and set aside

Step 3: Meanwhile, mix together the ingredients in group B till nice and smooth

Step 4: Mix the B mixture into the A mixture and pour into a greased 13 x 9 baking dish

Step 5: Take the reserved cup from the Group A ingredient mixture and spread evenly on top of the batter

Step 6: Next, take the pecan, sugar and cinnamon mixture and spread evenly on top

Step 7: Cover the dish with foil and bake for about 45 minutes.  The cake is done when a fork or toothpick inserted into the center comes out clean. 

HAPPY THANKSGIVING!

HAPPY THANKSGIVING!  I hope you and yours are all together, happy, warm and stuffed!

Above is a picture of one of the pumpkin pies I made for our Thanksgiving dinner.  This is a perfect example of how a decorative crust can take an ordinary pie and turn it into something outstanding.  It's really quite easy to make.  It just takes a little planning.  Remember the elusive perfect pie crust post? 

Here I used cookie cutters to cut cute shapes out of pie crust.  When rolling out the dough to make the shapes, roll it out a little thicker than you normally would for a pie crust, like 1/4 inch rather than 1/8 inch.  If the shapes are too thin they will likely burn or not hold their shape during the baking process.  Once the shapes are cut out bake them just until golden then cool and freeze until ready to use.  This way you can do this part days or weeks before you actually want to bake your pie, making things a lot easier later on. 

Pre-baked shapes all ready to go!

Putting it all together:

Once you get your bottom pie crust rolled out and set in the plate, chill it for about 30-60 minutes in the fridge.  Now is the time to pull your pie crust shapes out of the freezer and set out to thaw.  In the meantime preheat your oven to about 375. 

Now that the bottom pie crust is chilled, you need to blind bake the crust.  This helps ensure that the entire crust (especially the bottom) is fully baked.  First, use a fork to pierce some holes in the bottom of the crust.  Next, cut out a piece of parchment paper and place in the pie.  Then, use either pie weights or dried beans to fill the pie.  Bake the pie at 375 until the edges start to turn golden.  Remove the pie weights and parchment paper, return crust to oven and allow it to bake until the entire crust is nice and brown.  This whole process usually takes about 30-40 minutes.

Blind-baked pie crust

Remove the pie crust from the oven and allow it to cool (enough that you can comfortably touch the edges).  Now its time to assemble the crust.  Mix together some egg wash (one egg beaten with about a teaspoon of water).  Fill your pie with whatever filling you are using (in this case the pumpkin filling), leaving about an inch of exposed crust.  Next, brush the edges of the exposed crust with the egg wash.  Then, brush the backs of the shapes with egg wash and press firmly on to the exposed crust of the pie.  Continue this process all the way around the pie. 

Working around the pie

Once you are finished, go over the entire crust again with egg wash.  Then carefully sprinkle sugar over the exposed crust.  Congratulations!  You are now ready to bake your beautiful pie!

I hope this inspires you to take your holiday pies to new heights!  Happy baking and Happy Thanksgiving!

Irish Soda Bread

The best recipes are often the simplest.  Those containing few, basic ingredients.  The kind you can whip up easily on a Sunday morning and share with the family.  Irish Soda Bread is one such recipe.  Its one of the most delicious and easiet breads to make.

Soda breads are aptly named because the levening agent used in them is baking soda, rather than yeast.

Unlike most bread, there is little kneading and because there is no yeast, no rising is necessary.  The whole thing can be made and baked in about 45 minutes (largely unattended).  So sit back, relax, and make some soda bread.

Irish Soda Bread

Ingredients

• 3 cups all purpose flour
• 1 cup whole wheat flour (may replace with all purpose flour)
• 1 & 3/4 cup of whole buttermilk
• 1 tsp of coarse salt
• 1 tsp of baking soda

Buttermilk is a key ingredient to Irish Soda Bread.  You cannot replace it with regular milk.  The buttermilk helps make the bread soft and crumbly.

Step 1: Sift together flours, salt and baking soda in a large bowl



Step 2: Add most of the buttermilk

Step 3: Stir with a wooden spoon to combine.  The dough will be coarse and shaggy.  If its too dry to come together, then add the rest of the buttermilk

Step 4: Turn out the dough onto a floured surface and lightly knead for a minute or two.  Shape the dough into a boule and flatten slightly so that in forms a 6 inch round.  As is tradition with Irish Soda Bread, use a sharp serrated knife to score a cross in the center. 

Step 5: Brush the top lightly with oil and place on a parchment lined baking sheet and bake for about 35-40 minutes.  Keep an eye on the bread and if towards the end of the baking time it's getting too brown on top, tent it with some foil.  The bread is done when it sounds hollow when tapped on the bottom.

This bread is best served warm.  Its got a lovely crumbly interior.  Spread some jam on a slice and you've got the perfect breakfast treat.

So the next time you are having a lazy morning, whip up a loaf of Irish Soda Bread.  You'll be glad you did!