December 4, 2012

Barbarakuchen

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Barbarakuchen

(St. Barbara Cake)

Barbarakuchen

December 4: Feast Day of St. Barbara

Highlander was on the swim team for his college in San Diego, California, but would occasionally compete at meets in Santa Barbara, about an hour’s drive from his hometown. The city has a scenic coastline and breathtaking beaches where he would leisurely swim sometimes.

Santa Barbara was named after St. Barbara in 1602 by a grateful Spanish explorer whose ship anchored safely in the region after a surviving a strong storm on the eve of her feast day.

Barbarakuchen is a also named after St. Barbara. There is no other food history or information given about this German lemon cake. But it is appropriate to bake Barbarakuchen for the Feast Day of St. Barbara.

Recipe

(Adapted from Cooking With the Saints by Ernst Scheugraf)

Ingredients

  • 1 lemon
  • ¾ cup (1 ½ sticks) butter, softened
  • 1 cup sugar
  • 4 eggs
  • 1 cup flour
  • 1 ¼ cup cornstarch
  • ¾ teaspoon baking powder
  • 1 cup powdered sugar
  • 1-2 tablespoons water

Directions

Grate the peel of the lemon and set aside. Squeeze out the juice into a small cup. In a bowl, cream the butter with the sugar. Beat in the eggs. Stir in the grated lemon peel. In another bowl, combine the flour, cornstarch and baking powder.

Barbarakuchen

Gradually add this to the butter mixture to make a stiff batter. Spread into a greased, small (approximately 8x4x2 ½ inches) bread loaf pan. Bake in a preheated oven at 350 degrees F for 45-55 minutes, testing for doneness with a toothpick. Remove from the oven and let cool.

Barbarakuchen

Place the cake on a wire rack over a pan to catch the icing drippings. Make the icing by mixing the powdered sugar with the reserved lemon juice. Add the water and mix into a smooth glaze.

Barbarakuchen

Pour over the cake and let it drizzle down the sides. When the icing hardens, the cake is ready to slice and serve.

Barbarakuchen

Notes

  • Barbarakuchen is a dry, crumbly cake that is often served with tea or coffee.
  • Love lemon-flavored cakes? Try the recipe for lemon chiffon cake that we posted on March 29, which is National Lemon Chiffon Cake Day.
 

December 3, 2012

Apple Pie

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Apple Pie

Apple Pie

December 3: National Apple Pie Day

We would eat a classic apple pie as an All-American dessert on the Fourth of July. But we also like to eat it on Thanksgiving as an additional choice to pumpkin pie. Served à la mode, this comfort food makes a holiday or any day extra special. We are glad that National Apple Pie Day gives us another excuse to prepare this pie so we can eat it in celebration of this food holiday!

Recipe

(Adapted from Better Homes and Gardens All-Time Favorite Pies)

For the double-crust pie pastry dough

  • 2 cups flour
  • 1 teaspoon salt
  • 2/3 cup vegetable shortening (we used Crisco brand)
  • 6-7 tablespoons water

Directions

In a mixing bowl, combine the flour and the salt. Cut in the shortening and mix until coarse crumbs form. Sprinkle 1 tablespoon of water at a time until the dough is moistened.

Apple Pie

Divide the dough into two pieces. On a lightly floured surface, use a rolling pin to form a circle large enough to cover the diameter of the pie pan with a little overhang. Repeat for the other dough ball.

Apple Pie

Without stretching the pastry dough, carefully place one of the circles on a pie plate. Trim the edges with a sharp knife before adding the filling.

For the apple pie filling

  • 6 cups apples (we used Granny Smith apples)
  • 1 cup sugar
  • 2 tabespoons flour
  • 1 teaspoon ground cinnamon
  • dash ground nutmeg
  • 1 tablespoon butter

Directions

Peel, core and slice the apples thinly and place in a large mixing bowl. In a separate smaller bowl, combine the sugar, flour, cinnamon and nutmeg. Sprinkle this over the apples and toss to mix well.

Apple Pie

Place the apples in the pie pan lined with the pastry dough.  Dot with butter. Cover with the other pastry dough. Flute the edges to seal.

Apple Pie

Cut some slits to vent. Brush with milk or an egg wash and sprinkle a little sugar on top (optional). Place foil around the edges to prevent from overbrowning and burning. Bake in a preheated oven at 375 degrees F for 25 minutes minutes. Remove the foil and continue to bake for 20-25 more minutes or until the crust is golden brown. Remove from the oven. Cool completely to allow the apples to gel together. Slice and serve with vanilla ice cream or whipped cream (optional).

Apple Pie

Notes

  • Make delicious dokeyanas/pets de sœurs with the leftover pie pastry dough. We posted the recipe on National Pastry Day on December 9.
  • Search our blog for other pie recipes.
 

December 1, 2012

Chocolate Haupia Pie

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Chocolate Haupia

(Coconut Cream) Pie

Chocolate Haupia Pie

December 1: National Pie Day

After eating lunch at the shrimp truck on the North Shore of Oahu, Hawaii, we would go for dessert at Ted’s Bakery, which is famous for its signature chocolate haupia pie. We have made mini haupia (coconut cream pudding) pies before. But the addition of chocolate makes its richer and even more ‘onolicious! For National Pie Day, prepare chocolate haupia pie and indulge in a taste of paradise!

Recipe

(Adapted from Hawaiian Food Online)

For the chocolate haupia pie

  • 1 uncooked pie crust (we used a frozen deep-dish pie crust)
  • 1 can (14 ounces) coconut milk
  • 1 cup sugar
  • 1 cup milk
  • ½ cup cornstarch
  • 1 cup water
  • 7 ounces/squares semi-sweet chocolate, melted

Directions

Bake the pie crust on a cookie sheet in a preheated oven at 350 degrees F for 15-20 minutes or until golden brown. Let cool. Make the haupia filling by combining the coconut milk, sugar and milk in a saucepan. Bring to a boil.

Chocolate Haupia Pie

In a smaller bowl, mix cornstarch with water. Pour into the milk mixture and simmer on medium heat until thickened, being careful not to burn the bottom of the pan. Divide the haupia mixture into two bowls.

Chocolate Haupia Pie

Microwave the chocolate until melted according to the package directions. Blend the melted chocolate in one of the bowls with the haupia mixture. When well combined, pour into the bottom of the pie crust and smooth it out with a spatula. Pour the other haupia mixture on top of the chocolate blend. Chill the pie in the refrigerator for at least an hour. Top with whipped cream.

Chocolate Haupia Pie 

For the whipped cream topping

  • 1 ½ cup heavy whipping cream
  • ¼ cup sugar
  • chocolate shavings or curls (we used Dobla brand dark chocolate blossom curls) 

 Directions

In a mixing bowl, whip the cream with the sugar until stiff peaks form.

Chocolate Haupia Pie

Spread on top of the chocolate haupia pie. Or fill a pastry bag with a decorating tip and pipe designs on top of the pie. Sprinkle with chocolate shavings or curls. Chill the pie for at least another hour before slicing and serving.

Chocolate Haupia Pie 

Notes

  • There is more than enough filling and topping to make this chocolate haupia pie.
  • Pie is also popular to prepare on National Pi (π)Day on March 14 (3.14).
  • We have more Hawaiian haupia recipes on our blog:  mini haupia (coconut cream pudding) pies for National Coconut Cream Pie Day  on May 8 and traditional haupia for Eat Your Jello Day on July 12.
  • Search our blog for more pie and chocolate recipes.
 

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