Charles' Pumpkin Butter Bundt
Enjoy this dense, moist cake full of warm seasonal spices and pumpkin purée topped with a delicious yet simple glaze.
Pumpkin Butter Bundt
- 8 oz. salted butter softened
- 2 cups EFG sugar
- 2 eggs room temp
- 16 oz. pumpkin purée
- 2 cups AP flour unbleached / un-bromated
- ½ tsp. fine grain salt
- 1 tsp. baking soda
- ½ tsp. baking powder
- 1 tsp. ground clove
- 1 ½ tsp. cinnamon
- 1 tsp. nutmeg
- 1 tsp. cardamon
Pumpkin Butter Bundt
- Preheat oven to 325 F fan off
- Cream together the salted butter and EFG sugar
- Add one egg at a time, mix til fluffy
- Mix in pumpkin puree
- Sift together the rest of the ingredients, gently incorporate into a batter
- Allow it to hydrate for 30 min in the bowl while the Bundt is buttered and well and dusted with flour
- Bake for 75 min at 325 F with fan off!
- Unmold and cool, wrap well or glaze
- Plate and enjoy!
Ganesh's Almond Cake
This simple Almond Cake is easy-to-make, incredibly moist, and delicious.
- 1 1/2 cups almond flour, * measured correctly
- 4 eggs, separated, room temperature
- 1/2 cup granulated sugar
- 1 Tbsp lemon zest, grated from 1 large lemon
- 1/4 cup sliced almonds
- Confectioners’ sugar and lemon slices for garnish, optional
- Grease/butter a 9" cake pan or 9" springform pan. Line the bottom with a circle of parchment paper. Preheat oven to 350˚F.
- In a large mixing bowl, combine 4 egg yolks and 1/2 cup sugar. Beat with an electric hand mixer on high speed 3 minutes or until thick, creamy and lightened in color. Add 1 1/2 cups almond flour and 1 Tbsp lemon zest and use a spatula to fold and stir together until incorporated. Wash and dry attachments from the mixer.
- In a second large mixing bowl, add 4 egg whites and beat together until stiff peaks form (about 2 minutes). Fold the egg whites 1 heaping spoonful at a time into the almond batter, folding with each addition just until incorporated and scraping from the bottom of the bowl to ensure batter has an even consistency.
- Once all the egg whites are incorporated and batter is even in consistency (do not over-mix), transfer batter to the prepared baking pan and sprinkle the top with 1/4 cup sliced almonds. Bake at 350˚F for 30 minutes or until top is firm.
- Let cake rest in the pan 15 minutes then run a thin spatula around the sides and invert it onto your hand then place it right side up on the rack. Let cool to room temperature and garnish with powdered sugar and lemon slices if desired.
Marc's Greek Chicken
This simple chicken recipe infuses the classic Greek flavors of lemon, garlic and oregano plus marinating chicken in yogurt for a more tender bite.
- 4 Chicken Breasts
- 4 Potatoes
- 2 cups chicken stock
- 4 quarts water (2 quarts to boil the aromatics and 2 quarts of ice so you can use it right away)
- 1 cup kosher salt
- 2 lemons halved
- 1garlic bulb halved
- 1/2 bunch Italian parsley
- Olive oil
- 12 sprigs thyme
- 40 peppercorns
- 1/4 cup honey
- 2 bay leaves (optional)
- Cut into Wedges
- Toss in Olive oil and season with salt, pepper, and oregano
- Cook in oven at 425 degrees for 45 minutes
Make Chicken stock
- Two cups of chicken stock
- Squeeze two lemons into the cup
- Add oregano and thyme and mix
Whole Brined Chicken
- Coat in Olive oil
- Season to your liking with oregano, thyme, garlic, and salt
- Add lemon zest to the stock or to the chicken directly for a stronger lemon taste Optional (Grill breast side down for 5 minutes to get a nice char)
- Pull out potatoes from Oven
- Place chicken in the same pan breast side up moving the potatoes around the chicken
- Pour the chicken stock around the chicken and over the potatoes
- Roast for 45 minutes at 425 degrees or until chicken reaches 165 (Check every 20 minutes and baste if necessary)
- Pull from the oven, Enjoy!
Tim's Cranberry and Apple Stuffed Pork Loin
This is a festive dish perfect for the holiday season.
- 1 (3- to 4-pound) boneless pork loin
- Sea salt, to taste
- Freshly ground pepper, to taste
- 1/2 cup breadcrumbs
- 1/2 cup chicken stock
- 1 cup peeled, chopped tart green apples
- 1/3 cup dried cranberries
- 1/3 cup chopped walnuts, toasted (see Recipe Note)
- 1/4 cup minced shallots
- 2 tablespoons pure maple syrup
- 1 teaspoon minced rosemary
- Preheat oven to 450F
- Using a sharp knife, make a long cut an inch or so from the edge from the thinner long side of the roast at about a 45 degree angle, stopping a half inch from reaching the bottom of the roast.
- Lay the knife flat on the loin and continue cutting while rolling the loin until it is a flat piece about ½” thick ( remove plastic after pounding)
- Cover with plastic wrap and lightly pound the pork to flatten to an even thickness
- For the filling place the Breadcrumbs and stock in a bowl and combine until liquid is absorbed
- Stir in remaining ingredients and spread flat onto pork leaving about 1” on all sides
- Carefully roll the loin and tie with butchers twine at about 1 ½ “ intervals down the loin
- Salt and pepper the outside of the loin and place in a oiled roasting pan
- Roast at 450F for 15 minutes and then lower the temperature to 325 for an additional 40 min or an internal temperature of 150F.
- Remove , and cover with foil to rest of 10 min before slicing.
- After removing the loin from the pan, add 1 ½ cups water to cooking pan and gently heat on stovetop to make a jus. Strain jus before serving
Eric's Cranberry Sauce
Cranberry sauce is a holiday classic and it's an easy recipe sure to make a splash at the dinner table!
- 1⁄4 Cup Pineapple Juice
- 1⁄4 Cup 100% Cranberry Juice (Not Cocktail)
- 1 Cup Honey
- 4 Cups Fresh Cranberries
- 1⁄2 tsp Fresh Lemon Zest
- 1⁄2 tsp Fresh Orange Zest
- Optional - 1⁄8 tsp ground cloves
- Optional - 1⁄8 tsp ground cinnamon
- Wash cranberries well
- Zest Orange & Lemon
- Combine Juices & Honey in a pot, and bring to boil
- Reduce heat to medium/simmer and add cranberries & zest
- Cook for 12-15 minutes, stirring every 3-4 minutes, until cranberries start bursting, and thickening the sauce (Avoid cooking longer than 15 minutes for best gel results)
- Remove from heat and cool for 5-10 minutes
- Scoop sauce into a mold, or serving dish (Sauce will set into a sliceable gel in the mold/dish, but you can choose to leave the sauce in a bowl or jar to use more like a jelly / jam.)
Michelle's Pumpkin Chocolate Chip Crumb Cake
Enjoy these soft crumb cake for a festive twist on a classic treat!
- 2 1/2 cup AP flour
- 1 tbsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 3/4 tsp salt
- 1/2 cup neutral oil
- 1/2 cup unsweetened applesauce
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 can (15oz) canned pumpkin
- 1 1/2 cups of chocolate chips (mini preferred)
- 1 cup AP flour
- 3/4 cup brown sugar
- 1 tsp ground cinnamon
- pinch of salt
- 1 cup butter (cut into pieces and softened)
- 1/2 cups of chocolate chips (mini preferred)
- 3/4 cup "toasted" chopped walnuts
- Preheat oven to 350˚F
- Spray 9"x13" baking dish with nonstick spry (coconut oil preferred)
- In a small bowl, whisk together flour, pumpkin spice, cinnamon, baking soda, and salt and set aside.
- In the bowl of a standard mixer, cream the oil, apple sauce, and both sugars until smooth
- Beat in egg and vanilla until smooth
- Add Canned pumpkin and mix until smooth
- Mix in dry ingredients, fold in chocolate chips and spread evenly in dish>/li>
- For the Streusel, in a small bowl, whisk together the flour, brown sugar, cinnamon, and salt
- Add the butter and mix with your fingers until the streusel is evenly combined and forms small clumps
- Sprinkle the streusel mixture over the cake followed by 1/2 cup of chocolate chips and "toasted" chopped walnuts.
- Bake for ~35-40 minutes or until edges begin to pull away from the sides of the dish and inserted toothpick comes out clean.