Geek Chef

I cook, I talk, I geek

Tea Party January 21, 2009

Filed under: Food — geekchef @ 5:08 pm
Tags: , , , , , , , , , , ,

1232586487-hr-68This year for my birthday, I’m having a tea party. Complete with funny hats and a few characters from Alice in Wonderland.So in the spirit of the celebration, here are some tea cookie recipes:

Lavender and Lemon Sugar Cookies

1/4 tsp. dried lavender buds
1/4 cup sugar1 cup soft butter
1/4 cup powdered sugar
1 large egg
2 1/8 cup flour
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1/4 tsp. salt
1/2 tsp.lemon extract

In a food processor or blender, grind lavender with sugar. Cream sugar with butter and powdered sugar, and add egg. Stir in lemon extract, then flour, soda, tartar and salt; blending well. Place a tablespoon of dough on a greased cookie sheet. Flatten dough with the bottom of a glass that has been dipped in sugar, and sprinkle with additional sugar. Bake in preheated 375 degree oven for 10-15 minutes or until golden.

Cream Cheese Cookies

3 ounces cream cheese, softened
1/2 cup butter
1 cup all-purpose flour
raspberry or strawberry preserves

Combine the cream cheese, butter and flour and blend completely. Chill. Roll out the dough, half at a time, to about 1/4 inch thick. Cut into small rounds or other dainty shapes. Make a small depression in the center of each cookie and place 1/2 tsp. preserves. Bake on an ungreased cookie sheet at 350 degrees for about 20 minutes. Cool, and dust with confectioners’ sugar if desired. Makes about 2 dozen.

Old Fashioned Anise Seed Cookies

2 cups granulated sugar
2 medium eggs
1/2 cup molasses
1 1/2 cups shortening
2 tsp. finely crushed anise seeds
4 cups all purpose flour
2 tsp. cinnamon
1 tsp. salt
4 tsp. baking soda
1 tsp. cloves
1 tsp. ginger

Cream the sugar, eggs, molasses, shortening and ground anise until it resembles a smooth paste. Sift the dry ingredients remaining three times and add to the anise mixture. Mix well. Roll the dough into balls and coat each one in granulated sugar. Place on lightly greased baking sheet and bake at 375 degrees for 10-12 minutes. Remove from oven and cool for 5 minutes. Makes 3-4 dozen.

Lemon Basil Cookies

1/4 cup butter
3 ounces cream cheese
1 egg yolk
2 tablespoons dried basil, crushed
1 tablespoon lemon juice
1 tsp. grated lemon peel
1 package lemon cake mix
1/2 cup crushed walnuts or pecans

Mix together the butter, cheese, yolk and juice. Add the cake mix, and blend well. Stir in the nuts, peel and basil. Chill for 1/2 hour or more. Roll into small 1/2 inch balls and place on greased cookie sheet. Parchment paper works well. Flatten with a fork dipped in sugar. Bake in a preheated 350 degree oven for 10-15 minutes.

Cream Cheese Coconut Cookies

1(8 ounce) package cream cheese
1/2 cup butter, softened
1 egg
1/4 teaspoon coconut extract
1 (18.5 ounce) package yellow cake mix
Optional:
1/2 cup coconut
1/4 cup confectioners’ sugar

Preheat oven to 350 degrees. In a medium bowl, cream together the cream cheese and butter. Stir in the egg and extract. Add cake mix, and stir until well blended. Roll into 1 inch balls and coat in the confectioners’ sugar. Place 1 inch apart onto an ungreased cookie sheet. (I used parchment paper). Bake for 10 to 13 minutes in the preheated oven. After a few minutes remove from baking sheets to cool.

 

Abundance of Kumquats September 17, 2007

Filed under: Food — geekchef @ 2:57 pm
Tags: , , , ,

I harvested a load of kumquats from my tree on Saturday and decided to make bread. Turned out quite well, but the prep was a chore. There is still a ton of fruit left, expect to find more recipes soon.

This was really tasty, but be aware of the cost of kumquats before you decide to make this. Not everyone has a tree in their backyard.

Kumquat Tea Cake

2 cups kumquats, stemmed, quartered, seeded; plus 2 kumquats, sliced thinly
3 cups all purpose flour
2 teaspoons instant iced tea powder (optional)
2 1/2 teaspoons baking soda
1/2 teaspoon ground cardamom
1 1/4 cups sugar
3/4 cup plus 1 tablespoon corn or vegetable oil
3 large eggs
2 teaspoons vanilla extract
1 8-ounce can crushed pineapple in its own juice
1-2 tablespoons orange marmalade
1/4 cup (1/2 stick) unsalted butter, room temperature
3 cups powdered sugar
1 tablespoon fresh lemon juice

Place quartered kumquats in processor; puree 3 minutes. Measure 1/3 cup puree for glaze; set aside.
Position rack in center of oven; preheat to 350°F. Grease two 8 1/2×4 1/2×2 1/2-inch metal loaf pans. Combine flour, tea powder, baking soda, cardamom, and 1 1/2 teaspoons salt in medium bowl; whisk to blend. Then blend 1 1/4 cups sugar and oil in large bowl. Beat in eggs, 1 at a time, then vanilla, 2/3 cup kumquat puree, marmalade and pineapple with juice. Gradually add dry ingredients, beating just until blended. Divide batter between prepared pans.
I let my batter sit for a half hour while preparing dinner and the batter rose quite a bit, the original recipe did not call for a wait time, but it made for pretty light bread.
Bake cakes until toothpick inserted into center comes out clean, about 1 hour. Cool 5 minutes in pans on rack. Turn cakes out; place top side up on rack and cool.
Place reserved 1/3 cup puree in large bowl. Whisk in butter, powdered sugar and lemon juice. Spread glaze over cakes, dividing equally. Top with kumquat slices. Let stand until icing sets. (Can be made 1 day ahead.)