Auntie Crae's Plantation Chews

Auntie Crae's Plantation Chews

They look quite innocent, don't they? They look very plain and uninteresting just sitting there on the plate. Trust me, they are anything but plain and uninteresting; they are, in a word, amazing.

This is probably my favorite cookie of all time. I have loved them ever since that first crispy, chewy, caramel-y bite decades ago at Auntie Crae's Bakery in Churchill Square. The owner, Janet Kelly, later moved the store to Water Street here in St. John's but sadly for so many folks, closed the business upon her retirement in 2010. 

Fast forward to last week when a reader emailed me asking if I had a copy of the recipe for Plantation Chews which she had heard was being given out freely in the final days of the bakery's operation. Excited at the prospect of being able to make batches of my favorite cookie at home, I posed the question on our Facebook page and within minutes, it seemed, the recipe was in my inbox! Spouse whipped up this batch a couple of days later and they were perfect; exactly as I remember them as created by the very capable bakers at Auntie Crae's. I think I ate 6 in the first hour! I don't ever remember being so happy to receive any recipe. You just have to try these.

Here is the recipe exactly as I received it.

Plantation Chews

• ½ cup margarine
• 2 ¼ cups brown sugar
• 2 eggs
• 1 tsp vanilla
• 4 cups cornflakes, NOT crushed
• 1 ¼ cups sweetened flaked coconut
• 1 ½ cups walnut crumbs

Cream margarine and sugar until very fluffy.

Add eggs and vanilla and mix until incorporated.

Add dry ingredients and beat on high speed in

mixer for 12 - 14 minutes. Scrape bowl often.

Scoop out cookies (a little smaller than a ping

pong ball) and place on cookie sheet that is

either Teflon coated or lined with parchment

paper. Parchment (silicone) paper is your best

choice. Do not grease pan.

Flatten cookies with finger tips that are slightly

moistened. The moisture will prevent your

fingers from sticking to dough as you flatten the

cookie dough.

Bake at about 350 F for 6 minutes. Rotate pan

(front to back) to distribute heat and then bake a

further 6 minutes. Remove from oven and

leave on pan until stiff enough to handle. They

will be very soft when they first come out of the

oven.

You may need to alter the baking time and

temperature of your oven if you do not get a

satisfactory result. No two ovens bake the

same, even if you have clones.

Chocolate Pavlova Layer Cake

Chocolate Pavlova Layer Cake

I put together this incredible cake for a morning coffee at the office where we said so long to a work colleague who is heading off to teach in South Korea. Bon Voyage Amber! I actually doubled this recipe to produce a large 10 inch 4 layer cake which served about 40 or more people.

This cake really does make an impression but is probably much easier to make than you might think. The cake is a simple one-bowl scratch cake which gets filled with a very easy to make whipped ganache frosting. If you can whip egg whites and turn on the oven, you are already half way to making the melt-in-your-mouth chocolate meringues which get added between the cake layers.

Chocolate Cake

2 cups sugar
2 cups all purpose flour
3/4 cup cocoa
2 tsp. baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
1 cup soured milk (just add a tablespoon of lemon juice or plain vinegar to a cup of milk)
1 cup black coffee
1/2 cup vegetable oil
1 tsp vanilla extract

Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.
Pour into 2 greased and floured 9 inch cake pans. Bake at 350 degrees F for 30-35 minutes or until toothpick inserted in the center comes out clean. Cool completely on a wire rack. When completely cooled, split the two layers into four with a sharp serrated bread knife.

Whipped Chocolate Ganache

To prepare the filling, melt together in a double boiler

3 cups dark chocolate chips

1/2 cup whipping cream

Stir constantly over a gentle simmer in the double boiler, just until melted and smooth throughout. You do not want this mixture to get hot, it should be just at the melting point and only lukewarm to the touch.

Transfer to a large mixing bowl.

In a separate bowl, whip to firm peaks:

2 cups whipping cream.

Add the whipped cream to the chocolate mixture in four portions, folding gently after each addition until the whipped cream is completely incorporated into the chocolate. 

At this point you will probably have to chill this frosting for a half hour or more in the fridge if it is too soft to work with. Just give it a quick fold with a rubber spatula every 10 minutes so that it cools evenly in the fridge.

Chocolate Meringues

Preheat oven to 250 degrees F.

4 large egg whites, at room temperature
1 cup fine granulated sugar
1tsp vanilla extract

Whip the egg whites and vanilla to soft peaks and gradually add the sugar slowly, whipping until the sugar is completely dissolved. Pinch the meringue between your fingertips to feel that all of the sugar granules have completely dissolved.

Sift together:

1 1/2 tbsp corn starch

2 tbsp cocoa

Sprinkle over the meringue mixture and fold in until completely incorporated along with:

1 tsp white vinegar

This step helps a crisp crust to form on the meringue. Drop the meringue in two halves  onto a parchment paper lined baking sheet and spread it out into two 9 inch circles.

Bake for  about 1 hour or until small cracks appear in the meringue. Turn off the oven, leave the door ajar and allow the meringues to cool completely in the oven.

To construct the cake, lay the first of 4 layers of cake onto the serving plate. Cover with a thin layer of the chocolate filling then add one of the meringues and another thin layer of filling before adding the second layer of cake. The middle layer just gets topped with the chocolate filling. Add the next layer of cake, a thin layer of whipped ganache, the second meringue, another thin layer of whipped ganache and the final layer of cake before topping with the last of the whipped ganache. Garnish with melted chocolate and berries if desired.

Honey Chili Barbeque Chicken

Honey Chili Barbeque Chicken

If you have never made your own barbeque sauce before, you should definitely give it a shot. I make several kinds of barbeque sauce and am always experimenting with making them a little more or less spicy, tangy or sweet. With a good tomato base you can develop your own signature sauces by varying the three key elements.

There is endless variety in the herbs and spices you can add to create fragrant or spicy versions. Smoked spices like chipotle powder and smoked paprika can add an additional smoky hint. Use different vinegars in varying amounts to play with the tangy side of your sauce; I've used everything from rice wine vinegar to balsamic in my sauces. Finally, for the sweet side there are also many options; honey, maple syrup, or brown sugar are some possibilities all of which will add a unique flavor component to a good barbeque sauce. 

Honey Chili Barbeque Sauce

Today's sauce takes its taste inspiration from a pot of chili con carne, using chili powder and cumin as the base spices for a very fragrant spicy sauce. One of my favorite ways to use a homemade barbeque sauce is to add honey to the finished sauce to create an awesome barbeque glaze for chicken or pork. Simply add honey in about a 4:1 or 3:1 ratio of sauce to honey to create a sweet sticky barbeque glaze that is especially awesome on some well grilled chicken wings. Several coats of the glaze in the final minutes of cooking time will make for some of the best you will sample this grilling season.

• 1 large red onion, diced
• 6 cloves minced garlic
• 3 tbsp olive oil

Saute all together in a medium sized saucepan until the onions have softened. Add:

• 8 large very ripe diced tomatoes with the skins removed ( or a 28-32 ounce can crushed tomatoes)

Saute together until the tomatoes begin  break down and get mushy (or until the sauce is reduced by 1/4 if using canned tomatoes), then add:

• 1 1/4 c ups brown sugar
• 1/2 cup malt vinegar
• 1 teaspoon ground thyme
• 4 tbsp chili powder (more or less to taste)
• 2 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper

Simmer all together over low heat for about a half hour or until the sauce reaches the consistency of a good barbeque sauce. I like mine a little thicker than most because it is easier to brush on whatever is being grilled.
Store in airtight mason jars in the fridge.

To make Honey Chili Barbeque Chicken, take one cup of this sauce and blend in 1/3 cup good quality honey. Grill your chicken pieces until almost completely cooked, then start brushing on the glaze, turning the chicken pieces often and continuing to brush multiple layers of the glaze onto them.

Coconut Lime Cupcakes

I have a love/hate relationship with coconut.

I just love the flavor...delicious!!
But I hate the texture of shredded coconut.

Which is exactly why I am swooning over these cupcakes.

They are full of yummy coconut flavor, without that texture.
I used canned coconut milk and coconut extract for this recipe.

Plus, they have a splash of lime for even more tropical goodness!

 Coconut Lime Cupcakes

by Bird On A Cake

Yield: 16-18 cupcakes

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Coconut Lime Cupcakes

• 1 1/4 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 3/4 cup sugar
• 1/2 cup oil
• 3 tablespoons lime juice
• 1 teaspoon coconut extract
• 3/4 cup coconut milk
• 2 teaspoons lime zest

Coconut Cream Cheese Frosting

• 8 ounces cream cheese (softened)
• 1/2 cup unsalted butter (softened)
• 1 1/2 teaspoons coconut extract
• 3 cups powdered sugar

Instructions

Preheat the oven to 350 degrees. Prepare a muffin pan with paper liners. In a medium bowl, combine the flour, baking powder, baking soda and salt. Set aside. In a large mixing bowl, beat the eggs. Add sugar, oil, lime juice and coconut extract; mix well. Add half of flour mixture, beat. Add half of coconut milk, beat. Add remainder of flour, then remainder of coconut milk, beating after each addition. Mix in lime zest. Pour batter into cupcake liners, filling each 2/3 full. Bake for 16-18 minutes. Allow cupcakes to cool on a rack.

In a large bowl, cream butter and cream cheese until light and fluffy. Add coconut extract and mix well. Add the powdered sugar one cup at a time, and beat until fluffy.

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I love this combination of flavors,
and the coconut cream cheese frosting is SO good!

TIP: Garnish each cupcake with a lime slice,
and squeeze the lime over the cupcake before you eat it.
You will thank me for this!

 I am including this next photo just for fun...
While I was taking photos outside, I had a little visitor.

She liked my cupcakes. :0)

These cupcakes would be great for a tropical theme or beach party.
Enjoy!

Looking for more recipes with lime? Check out my Key Lime Cake!

 I share my recipes & tutorials at these fun link parties.

This post was featured!

Potato Crusted Canadian Bacon and White Cheddar Frittata

Potato Crusted Canadian Bacon and White Cheddar Frittata

I was asked to create a recipe for Klondike Rose Potatoes which is a very pretty yellow fleshed potato with a pinkish red skin. As regular readers will attest, I love my weekend brunches and this delicious Canadian inspired frittata made this past weekend's brunch very special indeed. 

I sliced these beautiful potatoes and blind baked them into an oven safe frying pan to form a potato "crust" for the frittata which included some lightly fried Canadian Bacon and aged white cheddar cheese which gets diced small instead of grating to provide tasty cheese pockets throughout the dish. It was absolutely delicious with some spicy quick tomato compote served on top.

 Brush the inside of a non stick, oven safe, frying pan with

• 3 tbsp melted butter

Slice about 

• 1 1/2 to 2 pounds of Klondike Rose potatoes

in about 1/8 inch slices. Overlap the potato slices to completely cover the bottom and sides of the buttered frying pan. This will form the potato crust of the frittata which must be blind baked before adding the filling.

To blind bake the potato crust, simply place a piece of parchment paper or aluminum foil over the potatoes and cover the bottom of the frying pan with baking weights. (Dry beans, peas, rice or barley work just as well as anything else.) Bake at 350 degrees F for about 20- 25 minutes. Remove baking weights and parchment (or foil). Mix together and sprinkle the following ingredients over the bottom of the potato crust:

• 6 ounces lightly fried Canadian bacon, chopped in 1/2 inch squares
• 6 ounces white cheddar cheese diced small, 1/2 inch or less
• ¼ cup chopped chives
• 2 cloves finely minced garlic

Quickly whisk together:

• 8 large eggs
• 1/3  cup whipping cream
• 1/2 tsp salt
• 1/2 tsp pepper

Pour the egg mixture into the potato crust.

Bake at 350 degrees F for about 20 to 25 minutes or until the eggs have set at the center. Invert  the frittata onto a serving platter. Serve immediately topped with Spicy Quick Tomato Compote.

Spicy Quick Tomato Compote

• 4 cloves minced garlic
• 6 tbsp olive oil
• 8 large ripe tomatoes diced
• 1 tbsp brown sugar
• 3 tbsp balsamic vinegar
• 1/2 tsp crushed chili sauce or ¼ tsp chili flakes
• salt and pepper to season
  

Sauté the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chili sauce, salt, pepper. Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency. Add the balsamic vinegar in the final minute or two of cooking before serving.