scrumptious

scrumptious

by chef judi leib

Recent Posts

Cake “Goop”

Cake “Goop”

Lately I’ve seen several articles talking about the best product to use to get an even release of your cake from a bundt pan. While I still believe the easiest thing to use is a commercial baking spray of flour and oil; I have also…

No Corn Syrup! Pecan Pie

No Corn Syrup! Pecan Pie

I love a good pecan pie but don’t love corn syrup. This recipe uses brown sugar instead of corn syrup and the flavors are heavenly. You get a much deeper molasses-y flavor. Making and serving it in a cast-iron skillet makes this pie a show…

Apple Season!

Apple Season!

Apple season doesn’t seem to care how hot or rainy it is. They have their internal clock and when it sound “Apple Season”, it’s go time.

Apples are everywhere and so good! I have definitely embraced the season this year and have some great recipes to share.

You know the drill. I want to hear your comments and see your pictures. Also, please follow me on Instagram @whiskinthesouthern.

 

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Fall Apple Bars with Meringue

I love these bars, because they have a nice sweetnes without being too sweet. It is a lovely fall dessert. I adapted from a Nosher recipe.
Course: Endings
Cuisine: American
Keyword: Apple, Fall, Meringue

Ingredients

Crust

  • 1 cup Unssalted Butter, room temperature
  • 1/2 tsp. Salt
  • 1 Tbs. Light Corn Syrup
  • 1/2 cup Granulated White Sugar
  • 1 large Egg, lightly beaten
  • 1 tsp. Vanilla Extract
  • 2-2/3 cups All-purpose Flour

Apple Filling

  • 3 large Apples, use some tart and some sweet
  • 1 Tbs. Lemon Juice
  • 2 Tbs. Cornstarch
  • 1/4 cup Water

Meringue

  • 1/4 tsp. Table Salt
  • 4 Large Egg Whites
  • 3/4 cup Granulated White Sugar

Instructions

Crust

  • In the bowl of a stand-up mixer, fitted with the paddle attachment, beat butter, salt, corn syrup and sugar until light and smooth. This should take 3-4 minutes.
  • On low speed, add the egg and beat until fully incorporated.
    Add the vanilla.
    Gradually and slowly add flour a little at a time. You don't want to over mix here. Tha t will cause your crust to be tough.
    Stop when dough is soft but together.
    Wrap dough in plastic and refrigerate, at least 4 hours but better overnight. Just make sure you give it 10-15 minutes on the counter, before you use.
  • When ready to assemble:
    Preheat ovent o 350°
    Prepare a 9x13 pan by lining ith with parchment paper then greasing sides and paper.
    Using your hands, press the dough in to the pan, evenly, into the prepared pan.
    Prick crust with fork, all over. Bake for 12-14 minutes. The crust should be lightly brown all over.
  • Remove from oven and let cool for 15-20 minutes. This is a great time to make the meringue

Apple Filling

  • Peel, core and chop apples, into a bite-sized cube.
    Place in a saucepan and toss with lemon juice.
    Cook ove medium heat until apples just start to boil. reduce heat and simmer for 3-4 minutes, until slightly soft.
    Strain apples into a bowl and return all juices to saucepan. You want to get as much juice out of apples as possible.
    Add sugar to pan and stir over low heat until sugar is dissolved completely. You can add a teaspoon of cinnamon here if you want. I have a daughter that doesn't like it so I don't use it.
    Mix the cornstartch and water together and then whisk into sugar/juice pan.
    Continue to whisk until thick and juices are clear. You want this to be pretty thick.
    Add apples back into pan and coat evenly.
    Let cool completely

Meringue

  • In the, clean dry bowl of a stand up mixer, fitted with whisk attachment, place the egg whites and table salt.
    Start on low beating the whites and gradually increase to high. Beat until just frothy.
    Reduce speed and start sprinkkling the sugar over the egg whites, gradually.
    Gradually increase speed and beat until you have medium peaks that are shiny.

Assemble

  • Spread apple filling evenly over crust.
    Evenly spread meringu over apples. You can make pretty swirls.
    Bake at 350° for 15-20 minutes, until evenly browned on top.
    Cool, before cutting into bars.
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Apple Dutch baby

I ate this at Richard Walker's Pancake House and then adapted a recipe from Bon Appetit magazine. Enjoy!
Course: Everything Else
Cuisine: American
Keyword: Apple, Dutch Baby, pancake

Ingredients

Apple Cider Syrup

  • 4 cups Apple Cider
  • 2 Tbs. Unsalted butter
  • 1 Tbs. Light Brown Sugar
  • 1 tsp. Vanilla Extract
  • 1/2 tsp. Ground Cinnamon

Dutch Baby

  • 3 lrg. Eggs, room temperature
  • 3/4 cup Whole Milk
  • 3/4 cup All-Purpose Flour
  • 1 tsp. Vanilla Extract
  • 1/4 tsp. Kosher Salt
  • 1 tsp. Ground Cinnamon, divided
  • 4 Tbs. Unsalted Butter, divided
  • 2 Lrg. Apples, peeled and sliced. I like the cosmis Crisp, because they are sweet and tart and firm.
  • 2 Tbs. Light Brown Sugar

Instructions

Apple Cider Syrup

  • The syrup can be made up to a week ahead of time. If you make the day of, just make sure to serve it at room temeprature.
  • Bring cider, buttter, brown sugar, vanilla and cinnamon to a boil, over a medium heat, in a large saucepan.
    Whisk occasionally until thick and syrup like. This can take up to 45 mintues. Be careful , sugar burns quickly.
    If not using, day of, let it cool and cover it and refirgerate until ready to use.

Dutch Baby

  • Preheat oven 425°.
    Whisk eggs, milk, flour and vanilla, salt and 1/2 tsp. cinnamon until smooth.
  • Melt 2 Tbs. butter in a 10" skillet, over medium heat. Use cast iron, if you have it.
    Add apples and sprinkle with brown sugar and remaining cinnamon. Toss often and cook until softened, about 4 minutes.
    Remove apples from pan.
  • Wipe out pan and heat in oven until very hot, about 10 minutes.
    Remove from oven and working carefully and quickly; coat pan with remaining 2 Tbs. butter, tilt so that pan is coated evenly.
    Add apples to center of pan. Pour batter over apples.
    Bake until pancake is puffed and edges are golden brown. The center should be set but still custard like. This is about 1-15 minutes.
    Serve with apple cider syrup.
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Apple Dumplings

I adapted this recipe from a New York TImes recipe. I used a store bought pie crust. I think this would also work well with puff pastry. I classified this as "everything else". I think you could just as easily serves this a breakfast or dessert.
Course: Everything Else
Cuisine: American
Keyword: Apple, dumplings, pie crust

Ingredients

  • 1/3 cup Brown Sugar, you can use light or dark
  • 3/4 tsp. Ground Cinnamon
  • 1/4 tsp. Kosher Salt
  • 6 small Baking Apples, peeld. McIntosh work well here.
  • 3 Tbs. Unsalted Butter, cut into smal pieces. You will need more to grease baking dish
  • 1-2 lrg. Eggs, lightly beaten
  • Turbinado Sugar, for sprinkling

Instructions

  • In a small bowl, whisk together brown sugar, cinnamon and salt. Set aside.
    Using a melon baller, remove a tiny bit of root end of each apple. Then turn over and use melon baller to core, almost, but not, all the way through the apples. You want to leave about 3/4" intact, at the bottom of vessel.
  • Rub the outside of the apples with some of the brown sugar mixture.
    Toss the remaining mixture with the butter pieces and stuff evenly into cored apples.
    Butter a large baking dish.
  • On a lightly floured surface, roll out dough and shape into 8 inch squares. Refrigerate when not using.
    Place an apple in the center, open side up. Brush the edges of crust with beaten egg and bring them up over apple and wrap. Press dough together at top to secure.
    If you have extra dough you can make a decorative leaf or use a mint leave, after baking for garnish.
    Place in prepared baking dish and repeat process until all apples are in the pan.
    Chill apple,s in pan, in refrigerator, while you heat the oven.
    Preheat oven to 400°.
  • Just before baking, brush apples with egg wash and sprinkle, generously with turbinado sugar.
    Bake for 30-40 minutes. The crust should be an even deep golden brown.
    The apple should be soft. Insert a knife on bottom to test for softness.
    If crust is browning quicker than apples are cooking, tent with foil, until apples are cooked through.
Do As I Say … Butterscotch Cake with Cream Filling

Do As I Say … Butterscotch Cake with Cream Filling

I had a misstep with a cake this week. I made a Butterscotch cake with Cream Filling this week. I was so excited for the creaminess and flavors to come together. I always advise you to take the cake out of the oven whether are…

Summer Stone Fruit Cornmeal Cake

Summer Stone Fruit Cornmeal Cake

Even here, in Los Angeles, you can feel the end of summer in the air. At the Farmers Market’s the summer fruit is getting to be less and less. Last week I grabbed the last few apricots. I immediately came home and made a cornmeal…

Carrot Cake- Have your cake and veggies too!

Carrot Cake- Have your cake and veggies too!

In my world Carrot Cake strikes the perfect balance!⁠
It’s not too sweet, but it’s not savory. My cream cheese frosting is sweet but has a tart finish. And it’s carrots so you’re really eating a vegetable!⁠
My family can be finicky and we have a slight nut allergy. That means no raisins and no walnuts. This is my version of a Ina Garten recipe.⁠
She uses pineapple and raisins so it was easy to leave the raisins out. I can’t use whole walnuts, but subbed in some walnut oil to get that aroma. Using oil instead of butter really keeps this cake moist.⁠
I use the fine side of the grater, for my carrots. This gives me the taste of carrots and some texture without biting into chunks carrot.⁠
It can be tempting to buy the shredded carrots, at the grocery store. Believe me I understand the desire for a time saver. Don’t do it! First of all you get extra moisture when you do your carrots fresh. Secondly, there is the pesky issue of the peel. If you do not get the peel off properly, you can end up with pieces of green carrots. This is a chemical reaction between the baking soda and the peel. Do the arm work and grate your own carrots.⁠
This cake is delicious, moist, sweet and creamy.
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Carrot Cake

A classic Carrot Cake recipe updated with no raisins and walnut oil instead of nuts.
Course: Endings
Cuisine: American
Keyword: brown sugar, bundt, chocolate, cake, cake, carrot cake, carrots, pineapple, walnut oil

Ingredients

Carrot Cake

  • 1 pound bag Carrots, peeld and grated
  • 2-1/2 cups All-Purpose Flour
  • 2 tsp. Baking Soda
  • 2 tsp. Ground Cinnamon
  • 1 tsp. Kosher Salt (make it heaping)
  • 2 cups Granulated White Sugar
  • 1 cup Vegetable Oil, I used Avocado
  • 1/3 cup Walnut Oil
  • 3 Jumbo Eggs, room temperature
  • 1 tsp. Vanilla Extract
  • 1 cup Diced Fresh Pineapple, divided into 2 1/2 cups

Cream Cheese Frosting

  • 2-8oz. pkgs Cream Cheese, at room temperature
  • 1 cup Unsalted Butter at. room temperature
  • 16-32 ounces Confectioners sugar, this will vary depending on desired sweetness.
  • 2 tsp. Vanilla Extract
  • 2 Tbs, Heavy Cream

Instructions

Carrot Cake

  • I put the carrots first so that you would take the time before you get started baking to grate them.
    Preheat oven to 350°
    Butter and flour 2 8" cake pans and line with parchment paper. Make sure to butter and flour the paper too.
  • Whisk together, in a medium bowl, flour, baking soda, cinnamon and salt. Make sure it is whisked well, and set aside.
  • In the bowl of a stand-up mixer fitted with whisk attachment, beat sugar and oil until well incoporated.
    Beat in eggs, one at atime, and beat until fluffy and light in color. Stir in vanilla.
  • On low speed, gradually add the dry ingredients. Be careful not to over work. You can always get any dry bits when folding in the carrots.
    Gently fold in carrots and 1/2 cup pineapple.
  • Divde battter between two pans. I use a large ice cream scoop and alternate between pans to make it even.
    Bake 45-60 minutes. It really depends on your oven. Mine took 52 minutes.
    You want a cake tester to come out with a few moist crumbs.
    Let cool completely in pans.

Frosting and Assembly

  • In the bowl of a stand-up mixer fitted with a paddle attachment, beat together cream cheese and butter, until blended and ligther consistency.
    Add in vanilla.
    On a slow speed, gradually add the Confectioners sugar. I check for taste at about half of the sugar. I typically use about 24 ounces.
    Make sure you scraoe the bottom to get all the sugar incorporated.
    Switch attachment to whisk and add in heavy cream. Start on slow then increase speed to beat into soft-medium peaks.
    Frost cake immediately. If you have to chill the frosting, bring it back to room temp before frosting.
  • Place about a 1/2 cup, or more, of frosting on top of bottom layeer and spread evenly.
    Do a thin crumb coat of frosting all over cake and put in fridge for about 10 minutes to set-up.
    Then generously frost sides and top of cake. Create swirls or ribbons for eye appeal.
    Decoratively mound remaining pineapple and a sprig of mint in center of top cake layer.
The end of Cherry Season – Cherry Cupcakes!

The end of Cherry Season – Cherry Cupcakes!

If it hasn’t already ended where you are, Cherry season is coming to a fast end. I love cherries and will get them as long as I can and in any form I can, So even when the season is winding down and the cherries…

Rocky Road Rice Krispy Treats

Rocky Road Rice Krispy Treats

Who doesn’t love a good rice Krispy treat? It was one of the first things I made without adult supervision! They are the epitome of a “treat”. They are sweet and gooey and taste so good. Recently, I tried a new spin on the recipe…

Granny’s Fudge

Granny’s Fudge

I think fudge was a standard recipe in the time of my great grandmother, because it was fast and the ingredients were readily available.

It also helped that Mamie Eisenhower was publishing the recipes she made for her family and housewives across the country were copying her.

Here is one from my great grandmothers book of recipes. It’s very rich and sweet but doesn’t last long in my house.

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Granny's Fudge

I love any recipe I can make out of the family cookbook. This one is great to eat too!
Course: Endings
Cuisine: American
Keyword: Candy, chocolate, Fudge, heirloom, marshmallows

Ingredients

  • cups Granulated White Sugar
  • 2/3 cup Evaporated Milk
  • 2 Tbs. Salted Butter
  • 2 cups Mini-Marshmallows
  • 1 12 ounce bag chocolate chips, I like Milk chocolate
  • 1 tsp. Vanilla Extract

Instructions

  • Line an 8x8 baking dish with foil and leave some overhang for handles.
  • In a heavy saucepan combine sugar, milk and buttter.
    Bring to a healthy boil, stirring constantly. Boil for 5 full minutes, while stirring.
    Stir in marshmallows, chocolate and vanilla and stir vigorously until marshmallows and chocolate are melted.
  • Pour into prepared pan and smooth.
    Refrigerate for 2 hours, until firmly set.
    Lift our of pan with handles.
    Cut into small squares and serve. Store in refrigerator.
Pudding Elevated – Chocolate Budino

Pudding Elevated – Chocolate Budino

Many years ago I was win Chicago and had dinner at RPM Italian. The food was excellent but when they brought the dessert, I fell in love. Yes, it was a pudding, but it was also like a cold creme brûlée. It was rich and…

Sparkling Donuts

Sparkling Donuts

Those Grocery Store Cookies

Those Grocery Store Cookies

My kids love those cookies from the grocery store. You know the ones. The seem to have no flavor. The cookie is more cake than cookie and you just know that the vibrant colors of frosting are filled with chemicals.

It pains me to buy them but I have. I’ve been pressured in to submission.

I was thrilled when I came across a copycat recipe on Serious Eats. It was my opportunity to make my kids happy and feel better about the ingredients. This recipe is very close to the grocery store version and they went really fast at a July 4th gathering.

You can really get creative and customize this recipe for your occasion.

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Copycat Grocery Store Frosted Cookies - adapted from Serious Eats

A copycat recipe for those frosted cookies you get at the grocery store.
Prep Time30 mins
Cook Time15 mins
Cooling/Frosting Time25 mins
Total Time1 hr 10 mins
Course: Endings
Cuisine: American
Keyword: cookies, copycat, frosted, frosting
Servings: 24 cookies

Ingredients

Frosting

  • 2-1/2 cups Confectioners Sugar
  • 1/4 tsp. Kosher Salt
  • 1/3 cup Heavy Cream
  • 1 tsp. Vanilla Extract
  • Gel Food Coloring, as needed
  • Sprinkles, for decoration

Cookie Dough

  • 1 cup Unsalted Butter, take out of refrigerator about 20 minutes before use.
  • 1 cup Granulated White Sugar
  • 2 tsps. Baking Powder
  • 1-1/2 tsp. Kosher Salt
  • 2 large Egg Whites
  • 2 Tbs. Heavy Cream
  • 2 tsps. Vanilla Extract
  • 2-3/4 cups Cake Flour

Instructions

Frosting

  • In the bowl of a stand-up mixer, fitted with the paddle attachment, combine confectioners sugar, salt, cream and vanilla.
    Beat, on medium, until creamy and soft, about 5 minutes.
    Divide among however many bowls that you want colors.
    Use gel food coloring and add a drop at a time, and stir until you get desired color.
    Cover with plastic wrap right on the frosting.
    The frosting can stay at room temperature, up to 24 hours.

Cookie Dough

  • You can make the dough in the same bowl and use the same paddle.
    Preheat ovent to 350°.
  • Combine butter, sugar, baking powder and salt.Mix at low speed and gradually increase. Beat until fluffy and light in color, about 5 minutes.
    In another bowl or measuring cup, whisk together, egg whites, cream and vanilla.
    With mixer running, gradually add in egg mixture. Scrape down bowl, as needed.
  • Reduce speed and add flour a little at a time. You want to sprinkle the flour over the wet mixture and let in work in slowly. The dough will be soft.
    Use a sturdy spatula to fold th dough over itself 2 -3 times.
  • Using a 2 Tablespoon scoop, scoop cookies onto 2 parchment lined baking sheets. You should have about 24 cookies.
    Bake until puffed and just starting to brown (golden) around the edges, about 15 minutes. Do Not Over Bake!
    Let cool on pan for 15 minutes.
  • When completely cooled, frost each cookies with 1 Tbs. of frosting. A butter knife is best with this frosting. Add sprinkles or other decoration.
    Keep at room temperatur, in an airtight container for up to 3 days.

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Regular Weeknight Rotation – Chicken Breast with Polenta

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I can’t quit sweets cold turkey!

I can’t quit sweets cold turkey!

I saw this recipe first done on @LifeisbutDish story on Instagram. it is such a clever idea, I had to share it with you. It comes together super quickly and can be customized to fit any occasion. As always send me your pictures and comments.…

Think Outside the Box When it Comes to Leftovers.

Think Outside the Box When it Comes to Leftovers.

It seems like I always do the same things with m leftovers. And I throw more away than I would like. Especially in these times, I feel like I really want to stretch my leftovers and use them all up. One night, I made a…