FUEL2: September 2018

Saturday, September 29, 2018

TURTLE CHEESECAKE

Suzette's Ultimate Turtle Cheesecake
Crust:
1-3/4 cup (1-1/2 pkgs) Chocolate Graham Crackers (crushed)
1/3 cup Margarine (melted)
Filling:3-8 oz pkgs Cream Cheese
1 can Sweetened Condensed Milk
1/2 cup Sugar
3 Eggs
3 Tbls Lemon Juice
1 Tbl Vanilla
3/4 cup Chocolate Chips
topping:
1/4 C. mini chocolate chips
1/2 C. caramel ice cream topping
1/2 C. hot fudge ice cream topping
1/4 C. chopped pecans

Directions:
• Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form pan. (13 x 9 can be used in a pinch). (We used regular graham crackers because we had a bunch on hand)
• Beat Cream cheese and condensed milk together until creamy.
• Add remaining filling ingredients until well combined.
• Remove 1 cup of filling and set aside. Melt chocolate chips about 1 minute, (just until melted) and mix completely into the 1-cup reserved filling.
• Pour 1/2 of the white filling into crust, then the chocolate filling, then the last 1/2 of the white. Take knife and gently swirl colors.
• Bake at 300 for 1 hour and 15-30 mins-until light golden on top and edges are set and middle moves slightly. Cool completely & Chill. **(I place a pie pan full of water on the lower rack during cooking time for moisture. Also, I turn oven off and leave cake in oven to cool for 1-2 hours before removing from oven)
• Remove outer ring just before topping and serving
• Top outer edge and center with 1/4 cup mini choco. Chips & 1/4 cup Pecans (chopped). Drizzle melted chocolate chips and caramel topping all over top and drip down sides.

CHOCOLATE CARAMEL PECAN TURTLES

Chocolate Caramel Pecan Turtles

INGREDIENTS

• 3 cups whole pecans

• ½ cup butter

• 1 cup brown sugar

• ½ cup corn syrup

• Dash of salt

• ½ cup + 2 Tbsp sweetened condensed milk (half of a 14oz can)

• ½ tsp vanilla

• 1½ cups chocolate chips (I used milk chocolate chips)

• ½ tsp vegetable oil or shortening

INSTRUCTIONS

1 Place pecans in a single layer on a baking sheet. Bake at 350° for about 10 minutes or till lightly browned and fragrant. Let cool. Arrange in clusters of 3-4 on silicone liners or parchment paper.

2 Combine butter, brown sugar, corn syrup, and salt in a 6 quart pot. Bring to a boil over medium heat. Add the sweetened condensed milk and vanilla.

3 Continue cooking and stirring till mixture reaches 235-240 degrees. I like to use the ice water test, it's more accurate. Drop a small spoonful of the hot caramel into a bowl of ice water. When you take it out, you should be able to roll it into a ball. Then it's done.

4 Quickly spoon the caramel over the pecan clusters, making sure caramel is touching each of the pecans. Let sit to harden.

5 Melt the chocolate chips and oil in the microwave at half power, stirring often till smooth. Spoon chocolate on top of each layer of caramel. Let sit for 1-2 hours, or till hardened.

CHOCOLATE TURTLES LAYER CAKE

Chocolate Turtle Cake

Ingredients

Unsweetened cocoa
1 (18.25-oz.) package devil's food cake mix
1 (3.9-oz.) package chocolate instant pudding mix
3 large eggs
1 1/4 cups milk
3/4 cup canola oil
2 teaspoons vanilla extract
1 teaspoon chocolate extract
1 teaspoon instant coffee granules
1 (6-oz.) package semisweet chocolate morsels
1 cup chopped pecans
1 (16-oz.) container ready-to-spread cream cheese frosting
1/2 cup canned dulce de leche
2 (7-oz.) packages turtle candies
1 (16-oz.) can ready-to-spread chocolate fudge frosting
1 (12-oz.) jar dulce de leche ice cream topping
1/4 cup pecan halves, toasted.

How to Make It

Step 1

Preheat oven to 350°. Grease 2 (8-inch) round cake pans, and dust with cocoa. Set aside.

Step 2

Beat cake mix and next 7 ingredients at low speed with an electric mixer 1 minute; beat at medium speed 2 minutes. Fold in chocolate morsels and chopped pecans. Pour batter into prepared pans.

Step 3

Bake at 350° for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely. Wrap and chill cake layers at least 1 hour.

Step 4

Whisk together cream cheese frosting and canned dulce de leche in a small bowl until well blended. Set aside. Cut 6 turtle candies in half, and set aside for garnish. Dice remaining turtle candies.

Step 5

Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on cake plate. Spread with 1/2 cup cream cheese frosting mixture; sprinkle with one-third diced turtle candies. Repeat procedure twice. Place final cake layer on top of cake, cut side down. Spread chocolate fudge frosting on top and sides of cake. Cover and chill in refrigerator until ready to serve. Just before serving, drizzle dulce de leche ice cream topping over top of cake. Garnish with remaining halved turtle candies and pecan halves. Store in refrigerator.

Step 6

Chef's Notes

We tested with 2 dulce de leche products: canned and jarred. The canned product is by Nestlé and available in a 14-oz. can. It's quite thick, and when blended with ready-to-spread cream cheese frosting, makes a rich, caramel-flavored filling. Find it in the supermarket with the Mexican ingredients. The jarred dulce de leche ice cream topping is perfect to drizzle over the finished cake. Find it in the supermarket with other ice cream toppings.

RED VELVET LAYER CAKE

Red Velvet Layer Cake

Ingredients

Vegetable oil for the pans

2 1/2 cups all-purpose flour

1 1/2 cups sugar

1 teaspoon baking soda

1 teaspoon fine salt

1 teaspoon cocoa powder

1 1/2 cups vegetable oil

1 cup buttermilk, at room temperature

2 large eggs, at room temperature

2 tablespoons red food coloring (1 ounce)

1 teaspoon white distilled vinegar

1 teaspoon vanilla extract

Cream Cheese Frosting, recipe follows

Crushed pecans, for garnish

Cream Cheese Frosting:

1 pound cream cheese, softened

4 cups sifted confectioners' sugar

2 sticks unsalted butter (1 cup), softened

1 teaspoon vanilla extract

Directions

WATCH

Watch how to make this recipe.

Preheat the oven to 350 degrees F. Lightly oil and flour three 9 by 1 1/2-inch round cake pans.

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the Cream Cheese Frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.

Cream Cheese Frosting:

In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)

Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

EAST CAROLINA CHICKEN SALAD

Aunt Connie’s Best Chicken Salad Ever, East Carolina Style

1 pound chicken, breasts only (I usually double the recipe)
1-3 celery stalks, peeled and finely chopped (amount depends on how crunchy you like your salad)
1 spoonful dijon mustard (or more, to taste)
1 spoonful or more Sweet Pickle Cubes,* finely chopped (to taste)
1 spoonful or more Dill Pickle Cubes,* finely chopped (to taste)
Several tablespoons Duke’s mayonnaise

*If you absolutely cannot find salad cubes, you may substitute relish
Poach chicken breasts, do not overcook.
Meanwhile peel and finely chop celery
3. Remove chicken and let cool.
4. Trim chicken into teeny tiny slivers with scissors. This is best done in while watching a movie or similar. If you get carpal tunnel like symptoms (especially if you’re cutting up 2 or more pounds) take a break, then continue.
Place cut up chicken in bowl. Add celery. Add one spoonful Dijon mustard to start (at the end you can adjust and add more). Add a minimum one spoonful each of sweet and dill salad cubes (I add more sweet than dill, and several spoonfuls).
Scoop out mayonnaise, starting with a couple of tablespoons, mix well. Keep adding mayo until mixed well. Adjust mustard and salad cubes as needed.
Place in fridge for several hours to allow flavors to marry.
Serve with crackers, or on sandwich (white toast preferred, with tomato).

BOURBON BUTTER CREAM FROSTING

Bourbon Buttercream Frosting
Yield
Makes about 6 cups December 2003
SOUTHERN LIVING
Ingredients
1 cup butter, softened
2 (16-ounce) packages powdered sugar
1/3 cup bourbon 1/3 cup milk
1 tablespoon vanilla extract
How to Make It
Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with bourbon and milk, beating at low speed until blended after each addition. Stir in vanilla extract.

RED VELVET CAKE

This is Red Velvet Cake. It has no cocoa. The ones with the cocoa are properly-"Red Devil Velvet Cakes".

2 ½ cups self-rising flour (preferably White Lily)
1 teaspoon baking soda
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, lightly beaten
1 teaspoon white vinegar
1 teaspoon pure vanilla extract
1 cup whole buttermilk
2 ½ tablespoons red food coloring
Cream Cheese Frosting
Vegetable-oil cooking spray

Preheat oven to 350 degrees. Spray three 9-by-2-inch round cake pans with cooking spray, and line with wax paper. Set aside. In a medium bowl, sift together flour and baking soda. Set aside.

In a medium bowl, combine sugar, vegetable oil, eggs, vinegar, and vanilla. With an electric mixer, beat until light and fluffy, about 2 minutes. Gradually add flour mixture, and mix on low speed just until flour has been incorporated. Slowly add buttermilk. Add food coloring, and beat to combine.

Divide batter among pans; each pan will be about half full. Tap pans on counter to remove bubbles. Bake until a cake tester inserted into the middle comes out clean, about 30 minutes. Remove the pans to a rack to cool for 5 minutes. Invert pans onto wire racks sprayed with vegetable oil to cool cake completely, or quick-chill in the freezer for 10 to 15 minutes.

To assemble, place one layer, top side down, on a cake stand. Using an offset spatula, spread with 1/4 inch of frosting. Repeat with remaining layers. To frost the top and sides of the cake, work from the center toward and over the edge, making sure to evenly coat. Store in an airtight container for up to one week.

Cream Cheese Frosting for Red Velvet CakeMakes 6 cups
8 ounces cream cheese, room temperature
½ cup (1 stick) margarine, room temperature
1 pound confectioner's sugar, sifted
1 cup finely chopped pecans
1 teaspoon pure vanilla extract

Place cream cheese and margarine in a medium bowl. With a handheld electric mixer, beat until light and fluffy, about 2 minutes. Add sugar, pecans, and vanilla. Beat, on low speed to combine. If too soft, chill until slightly stiff, about 10 minutes, before using.

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GRAPEFRUIT PECAN SHEET CAKE

Grapefruit Pecan Cake
Nothing says easy entertaining quite like serving a classic sheet cake. We love this citrus riff on the Southern standy of Grapefruit-Pecan Sheet Cake.

CAKE
1 Ruby Red grapefruit
1 cup butter, melted
2 cups all-purpose flour, sifted
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1 cup coarsely chopped toasted pecans
1/2 cup buttermilk
2 large eggs, lightly beaten
1 teaspoon vanilla extract
Shortening

FROSTING
1 (8-oz.) package cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
1 (16-oz.) package powdered sugar

How to Make It

Step 1

Prepare Cake: Grate zest from grapefruit to equal 3 Tbsp. Cut grapefruit in half, and squeeze juice to equal 10 Tbsp.

Step 2

Preheat oven to 375°. Stir together melted butter, 1/2 cup grapefruit juice, and 1/2 cup water in a small bowl.

Step 3

Stir together flour and next 4 ingredients in a large bowl. Stir in pecans, next 3 ingredients, 2 Tbsp. zest, and butter mixture until smooth. Pour batter into a greased (with shortening) and floured 13- x 9-inch pan.

Step 4

Bake at 375° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool 1 hour.

Step 5

Prepare Frosting: Beat cream cheese and softened butter at medium speed with an electric mixer 1 to 2 minutes or until creamy. Add vanilla and remaining 2 Tbsp. grapefruit juice and 1 Tbsp. zest, and beat until blended. Gradually add powdered sugar, beating at low speed until blended. Spread frosting over top of cooled cake.

Friday, September 28, 2018

STRAWBERRY SHEETCAKE, STRAWBERRY BUTTERCREAM ICING

Ingredients

1 cup butter, softened

2 cups sugar

2 large eggs

2 teaspoons fresh lemon juice

1 teaspoon vanilla extract

2 1/2 cups cake flour

2 tablespoons strawberry-flavored gelatin

1/2 teaspoon baking soda

1/4 teaspoon table salt

1 cup buttermilk

2/3 cup chopped fresh strawberries

Shortening

Parchment paper

Vegetable cooking spray

Strawberry Frosting

Garnish: fresh strawberries

How to Make It

Step 1

Preheat oven to 350°. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating 4 to 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Beat in lemon juice and vanilla.

Step 2

Stir together flour and next 3 ingredients; add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended. Stir in strawberries.

Step 3

Grease (with shortening) and flour a 13- x 9-inch pan; line with parchment paper, allowing 2 to 3 inches to extend over long sides. Lightly grease paper with cooking spray. Spread batter in prepared pan.

Step 4

Bake at 350° for 30 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 30 minutes. Lift cake from pan, using parchment paper sides as handles. Invert cake onto wire rack; gently remove parchment paper. Cool completely (about 1 hour). Spread Strawberry Frosting on top and sides of cake.

Strawberry Buttercream Icing

Ingredients

1 cup butter, softened

2 (16-ounce) packages powdered sugar, sifted

1 cup finely chopped fresh strawberries

How to Make It

Beat butter at medium speed with an electric mixer 20 seconds or until fluffy. Add powdered sugar and chopped strawberries, beating at low speed until creamy. (Add more sugar if frosting is too thin, or add strawberries if too thick.)

BUTTERMILK SLAB PIE

Easy Southern Buttermilk Slab Pie

A great alternative to regular pie. This buttermilk slab pie is baked on a buttery shortbread crust with a lemon and nutmeg custard filling.

Ingredients

• 2 cups all purpose flour

• 1/2 cup powdered sugar

• 1 cup room temp butter

• 3 large eggs

• 1 1/2 tsp cornstarch

• 1 cup sugar

• 1 1/2 cups buttermilk

• 8 tbsp unsalted butter melted

• 2 tsp lemon zest

• 1 tbsp lemon juice

• 1/2 tsp ground nutmeg

Preheat the oven to 350 degrees F. Lightly butter and line with parchment paper a 13 x 9 x 2 inch baking pan and set aside.
In a large bowl, combine the flour and the powdered sugar. Gradually add the 1 cup butter and using your fingertips, rub the butter through the flour mix until it comes together to form a ball.

Place the dough into the prepared pan and press it down and out towards the edges of the pan keeping it as level as possible.
Place the pan into the fridge for 15 minutes to rest.
Place the pastry in the oven and bake for about 20 minutes and slightly golden in color.

In a large bowl beat the eggs, cornstarch and sugar until well mixed.
Beat in the buttermilk and melted butter alternately followed by the lemon juice, zest, nutmeg and salt.

Pour the filling into the pan and place into the oven.

Bake for about 35 minutes and the top is crusted and puffy. It will still be jiggly but will firm up as it cools. It may take longer depending on the thickness of your base.
Let cool before attempting to slice into squares. Serve dusted with powdered sugar.

SOUTHERN BUTTERMILK PIE

Bake a sweet memory with Classic Southern Buttermilk Pie. One bite of this creamy pie will take you back in time.

1 1/2 cups sugar

3 tablespoons all-purpose flour

3 large eggs

1 cup buttermilk

1/2 cup butter, melted

1 tablespoon loosely packed lemon zest

3 tablespoons fresh lemon juice

1 teaspoon vanilla extract

Perfect Pastry Crust

Garnishes: fresh berries, whipped cream, fresh mint

Step 1

Preheat oven to 350°. Whisk together first 2 ingredients in a large bowl. Whisk eggs and next 5 ingredients into flour mixture; pour into Perfect Pastry Crust.

Step 2

Bake at 350° for 35 to 45 minutes or until almost set, shielding edges with aluminum foil after 15 minutes. Transfer to a wire rack, and cool 1 hour.

Perfect Pie Crust

1 1/2 cups all-purpose flour

1 tablespoon sugar

1/2 teaspoon table salt

6 tablespoons cold butter, cubed

3 tablespoons cold shortening, cubed

4 to 5 Tbsp. ice water

Parchment paper

How to Make It

Step 1

Pulse first 3 ingredients in a food processor 3 or 4 times or until combined. Add butter and shortening, and pulse 8 to 10 times or until mixture resembles coarse meal. Drizzle 4 Tbsp. ice water over mixture; pulse 4 or 5 times or until dough clumps together, adding up to 1 Tbsp. ice water, 1 tsp. at a time, if necessary. Gently shape dough into a flat disk. Wrap in plastic wrap, and chill 30 minutes.

Step 2

Preheat oven to 400°. Roll dough into a 12-inch circle (about 1/8 inch thick) on a floured surface. Fit into a 9-inch pie plate; crimp edges. Prick bottom and sides with a fork. Line pastry with parchment paper, and fill with pie weights or dried beans.

Step 3

Bake at 400° for 10 minutes. Remove weights and parchment paper, and bake 8 to 10 more minutes or until lightly browned. Transfer to a wire rack, and cool completely (about 30 minutes).