Ohio - Buckeyes

O-H-I-O = Buckeyes!  Real Buckeyes are the tree nut produced by the Buckeye tree native to the state of Ohio...

But some genius in Ohio (I'm assuming) created a confectionary look alike Buckeye made of peanut butter centers dipped in chocolate!  

What better sweet to represent the Buckeye State than Buckeye's!  Chocolate/Peanut Butter fans, this one's for you!  

ingredients
1 1/2 cups creamy peanut butter
1/2 cup butter, softened
1 teaspoon vanilla extract
1/2 teaspoon salt
3 cups powdered sugar, or as needed
1 (12 ounce) package semi sweet chocolate chips
2 Tablespoons shortening


recipe

• combine peanut butter, butter, vanilla and salt in large bowl
• beat with an electric mixer on low until blended
• add 2 cups powdered sugar, beating until blended
• beat in additional powdered sugar until mixture, when shaped into a ball, will stay on a toothpick
• shape into 1-inch balls
• refrigerate to firm up
• place chocolate chips and shortening in microwave-safe bowl.  microwave on Medium for 30 seconds.  stir.  repeat until mixture is smooth.  reheat as needed while coating peanut butter balls.
• insert toothpick in peanut butter ball.  dip 3/4 of ball into chocolate, leaving top uncovered to resemble a buckeye.  remove excess chocolate.  place on wax paper-lined tray.  remove toothpick and smooth over holes
• refrigerate until firm 

tip:  i used a small ice cream scoop to scoop out the peanut butter mixture and then rolled it into balls.  i placed them on a wax paper lined sheet tray, put a toothpick in each ball and then placed them in the freezer for 20 minutes.  this made dipping a much faster process.  

This recipe made about 56 Buckeye's and I think they are best enjoyed straight from the fridge.  This is a great treat for the kids to help out with and you can't beat chocolate & peanut butter!  

Enjoy!

mbf 

North Dakota - Rhubarb Crisp

I have to admit that Rhubarb is something that I have only recently come to appreciate.  I didn't grow up eating the sour, red, celery look alike fruit but apparently if I had been raised in North Dakota, I would have.  

Our family friend from North Dakota told me Rhubarb grows wild and abundantly in most parts of the state and that she remembers dipping the raw stalks into sugar and eating them for a springtime treat!  Her family also made Rhubarb sauce (like apple sauce) and plenty of Rhubarb desserts like Rhubarb crisp and Rhubarb pies - but don't even think about adding any strawberries into the pie - straight Rhubarb is the North Dakota way!  


Rhubarb season is April - September so now is the perfect time to give it a try if you haven't before! 

ingredients
4 cups sliced rhubarb
1 cup light brown sugar
1 cup all purpose flour
3/4 cups quick cooking rolled oats
1/2 cup melted butter
1 teaspoon cinnamon
1 cup granulated sugar
2 Tablespoons cornstarch
1 cup water
1 teaspoon vanilla 


recipe

• preheat oven to 350 degrees
• place sliced rhubarb in a buttered 8-inch square baking dish
• in mixing bowl, combine brown sugar, flour, oats, butter and cinnamon; mix together until crumbly
• in a saucepan combine granulated sugar, cornstarch and the 1 cup of water and vanilla
• cook together until clear, then pour over rhubarb
• top rhubarb with crumb mixture and bake at 350 degrees for 45 to 55 minutes 

notes & tips:

• I used old fashioned rolled oats instead of quick cooking because I prefer their texture
• don't worry about the strings that will result from slicing your rhubarb.  if you try to peel off all the strings (as you would with celery), you will end up with a big pile of strings and no rhubarb left.  : )  don't worry - the cooked fruit isn't stringy. 

I liked this recipe because it is a nice balance of tart and sweet.  If you like things a little more on the sweet side, serve your Rhubarb Crisp with a scoop of vanilla ice cream or sweetened whipped cream.  

Enjoy!

mbf

North Carolina - Moravian Sugar Cake

North Carolina is home to a large Moravian population, specifically in Winston-Salem where you can find delicious treats like Moravian Cookies and Moravian Sugar Cake in local bakeries.  I have a hard time passing up recipes for anything yeasty, buttery and sugary so I was excited to make Moravian Sugar Cake!  


This recipe makes 2 half sheet trays (large cookie sheets) which may seem like a lot, but you will quickly realize how fast this cake disappears and be happy it makes so much!  

  

ingredients

1 (1 Tablespoon) package dry yeast, dissolved in

1/2 cup lukewarm water

1/2 cup sugar

2 eggs

1 1/2 teaspoons salt

2/3 cup shortening

1 cup hot mashed potatoes (if using instant, use water for liquid and do not add salt) 

1 cup scalded milk, cooled to warm

6 - 7 cups flour

1/2 cup melted butter 

for the topping

1/2 cup flour

1 pound light brown sugar

4 tablespoons butter, at room temperature

dash of cinnamon 

recipe

• To proof yeast, add a pinch of sugar to the yeast in lukewarm water (hot water will kill the yeast action).  If it foams after a few minutes, it is good.
• In a large mixing bowl, cream eggs, salt, sugar and shortening until smooth
• Gradually add warm milk and mashed potatoes, stirring a bit.  Then add yeast, mixing well.  Add flour, a cup at a time, until dough is stiff enough to turn out on a floured board.
• Knead dough until soft and spongy (about 10 - 15 minutes by hand, or if done in a food processor, mix until it forms a ball).  Place in large greased bowl in a draft free, warm place and cover with a damp towel, let dough double in size (approximately 2 - 3 hours)
• Punch down and divide dough
• Place in greased large cookie sheets (with sides), cover and let double in size again (approximately 1 1/2 hours)
• Spread melted butter on top of cakes, punching holes in dough about 1 inch apart with fingers.  Be careful not to punch down to bottom of pan but only half way down.  
• Mix flour, brown sugar and softened butter together to make the topping.  Pour into the holes in the dough
•  Sprinkle remaining crumbs over top of cakes and sprinkle with cinnamon
• Bake in pre-heated oven at 350 degrees for 20 minutes or until golden and fully baked on the bottom.  Serve warm.  

So good!  Love the little pockets of cinnamon and sugar yumminess you get every-other bite!!!  I can see why this is such a popular bakery treat and family speciality in North Carolina! 

Enjoy!

mbf

 

New York - Cheesecake

New York Cheesecake!!!  I think I knew about New York style cheesecake before I even knew where New York was!  There are so many different types of cheesecake, so what makes a cheesecake New York style?  NY cheesecake is very dense and smooth and is served by itself - no fruit topping.  It also has a shortbread crust instead of a graham cracker crust.  Some recipes call for the crust to come up the sides of the cake while others just have the crust on the bottom.  The signature dense texture of NY cheesecake results from adding extra egg yolks to the cream cheese filling.  


New York style cheesecake made its way onto restaurant and deli menus throughout New York in the early 1900's and has been a favorite ever since.  Lindy's Deli was one of the most famous and popular cheesecake spots in Manhattan so I decided to make their recipe.  


for the crust...

ingredients...
1 cup all purpose flour
1/4 cup sugar
1 teaspoon lemon zest
1/4 teaspoon vanilla extract
1 egg yolk
1/2 cup butter (softened)


recipe...

• in a bowl combine flour, sugar, lemon zest and vanilla extract
• form a well in the center and add egg yolk and butter.  work with a fork to make a dough.  add up to 2 Tablespoons water, if necessary, to make a pliable dough.
• form into a ball, cover with plastic wrap, and refrigerate for 1 hour. 

for the filling...

ingredients...

2 1/2 pounds (5 - 8 ounce packages) cream cheese, softened

1 3/4 cups sugar

3 Tablespoons flour

1 1/2 teaspoons lemon zest

1 1/2 teaspoons orange zest

5 whole eggs

2 egg yolks 

1/4 teaspoon vanilla

1/2 cup heavy cream 

recipe...

• preheat oven to 400 degrees 
• butter the sides and bottom of a 9 inch springform pan
• in the bowl of a mixer, combine the cream cheese, sugar, flour, lemon and orange zest and beat well
• for best results, have the cream cheese at room temperature and beat it smooth before adding the additional ingredients.
• add the 5 whole eggs (one at a time, mixing as you add each) the 2 egg yolks (one at a time, mixing as you add each) and the vanilla and beat well.
• add the heavy cream and beat well

assembly and baking directions...

• roll out one third of the chilled dough on a floured surface; the dough will be very moist and fragile.  roll it out in pieces and evenly press them, with your hands, into the bottom of the prepared pan.  Don't worry if it looks like it is going to fall apart. 
• bake until golden, 15 minutes, and cool in the pan on a wire rack
• roll out the remaining dough in pieces and evenly shape them to fit the sides of the pan, a piece at a time.  Make sure that there are no holes in the crust and try to keep the edges neat. 
• Increase the oven temperature to 550 degrees.  Pour the cream cheese mixture into the crust 
• Bake for 12 - 15 minutes.  reduce the heat to 200 degrees and continue baking for 1 hour.
• Turn off the heat and keep the oven door open wide.  Let the cake cool in the oven for 30 minutes
• chill completely (overnight is best) before serving. 

NOTE:  I found that 1 hour was not enough time for the cake to be cooked through and baked mine an additional 30 minutes.  Ovens vary, so your baking time may be more or less.  You want the cheesecake to feel firm to the touch but still jiggle slightly in the middle.  

I enjoyed this cheesecake but I think next time I will just put the crust on the bottom.  : )  

Enjoy!

mbf