Tag Archives: dessert

The Gentleman Caller’s Butterscotch Oatmeal Scotchie

Knock knock knock.

Gentleman Caller.

Hey, it’s me, the Cookie Monster. I’m back to make yet another cookie. Quel surprise.

This one is a butter and vanilla explosion, holding together mounds of butterscotch chips and raisins soaked in booze. Add a whisper of cinnamon and what could possibly be better.

My favorite way to eat these is with ice cream, perhaps as a sandwich. Yum.

What you need:

  • 1/4 cup butter
  • 1/4 cup butter flavor Crisco
  • 1/2 cup white vanilla sugar*
  • 1/2 cup dark brown sugar
  • 1 tsp vanilla
  • 1 egg + 1 egg yolk
  • 1 1/4 cup all-purpose flour
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 cup old fashioned oats
  • 1/2 tsp freshly grated cinnamon
  • 1/3 cup golden raisins, soaked in brandy**
  • 3/4 cup butterscotch chips

*vanilla sugar: put a vanilla bean or just the spent carcass of a vanilla bean into a pint jar full of white sugar. Allow to sit and let the sugar take on the magical vanilla flavor. Note: Tahitian is stronger than Madagascar.

**I soaked my raisins in 1/3 cup ginger flavored brandy. Perfection. Discard any liquid the raisins don’t soak up. Or see glaze recipe at the bottom.

Pre-heat oven to 350 degrees.

Put the brandy and raisins in a jar or bowl, microwave for a minute. Allow to sit and let the raisins plump.

In the bowl of a mixer, cream the first 4 ingredients. Add vanilla and eggs.

In another bowl combine the dry ingredients. Add them to the creamed items until just combined.

Stir your plumped raisins and butterscotch chips into the mixture.

Scoop in 1/4 cups onto parchment paper, mash with a damp hand to flatten to 1/2 inch thickness. Place in pre-heated oven. Watch like a hawk. I do not know why, but these cook really fast. Like 7 1/2 minutes. So just check them regularly. My oven in NYC is kind of fakakta and though I test everything exactly, sometimes it outsmarts ol Austin.

Allow to cool. Chomp em down!

I hope you enjoy these; they’re kind of decadent. Of you wanted to take them one step further, combine a little maple syrup to the brandy you drained from the raisins. Add sifted powdered sugar until a glaze forms. Drizzle the glaze over top. Wait for the cavity cops to come.

Download the PDF here: The Gentleman Caller’s Oatmeal Scotchie

That’s all for now, kiddos.

xoxo,

The Gentleman Caller

 

Pineapple! Buttershots! Individual! Upside down! The Gentleman’s Individual Pineapple Upside Down Cakes

Knock knock knock.

Gentleman Caller.

Few things tickle my tastebuds more than a sweet, sweet pineapple. It is easily one of my most favorite fruits.

I was contemplating test recipes one afternoon recently, and I was reminded of one of the staples my Granny used to make: the lemon Jell-o cake. Lemon Jell-o cake is really tart and tasty, but it’s old school, not exactly revolutionary, and employs a boxed cake mix. That’s not really in keeping with what I am peddling here.

But the texture of the cake is something to want to emulate. So I got on the internet to see if they made pineapple Jell-o, and sure enough, they do!

Would this be delicious as an individual cake in a little ramekin like a soufflé? What if I amended the caramel sauce in the bottom by amping it up with DeKuyper Buttershots liqueur?

I set to the kitchen, did some tests and found out. And my taste buds have not been the same since.

So here it is, The Gentleman’s Individual Pineapple Upside Down Cake.

What you need:

  • 1 1/2 cups cake flour, sifted (I use Swans Down)
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 6 tablespoons butter, room temperature, +3 tablespoons butter (9 total)
  • 3/4 cup white sugar
  • 1 – 3 oz box Island Pineapple Jell-o
  • 2 eggs, separated
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
  • 6 pineapple rounds, 1/2 inch thick
  • 2/3 cup dark brown sugar
  • 1 to 2 oz DeKuyper Buttershots liqueur
  • additional room temp butter for lubricating ramekins

Pre-heat your oven to 350 degrees.

If you haven’t already, remove the skin and top and bottom from your pineapple. Remove woody core and cut into 1/2 inch slices exactly the circumference of your ramekins. Set aside.

Combine first 3 ingredients.

In the bowl of an electric mixer, cream together 6 tablespoons butter and white sugar. Add the Jell-o, egg yolks and vanilla; mix thoroughly.

Add the dry ingredients and buttermilk, alternating dry, wet, dry, wet, dry. DO NOT OVERMIX.

Beat the eggs whites until they are stiff. Not meringue stiff, but very fluffy. Gently, with a spatula, fold the egg whites into the batter. The batter will be quite stiff.

Thoroughly butter the insides of 6 ramekins.

In a saucepan, melt the remaining 3 tablespoons of butter. Add the dark brown sugar and stir constantly until the sugar dissolves completely and is bubbly. Turn off the flame and add Buttershots, continuing to whisk. The mixture will hiss when the liqueur is added. Don’t be alarmed.

Evenly distribute the caramel into the bottom of the ramekins. Place a pineapple ring on top of the caramel. Use a 1/2 cup measuring cup to spoon batter on top of the pineapple and caramel.

Place the ramekins on a baking sheet and put into the pre-heated oven for 17 minutes. Cook them until just done – which means start eye-balling them at 14 minutes to insure they don’t over cook.

Remove and allow to cool. Using a paring knife, score around the perimeter so the cake will easily separate from the vessel.

Eat. Enjoy. Have a party in your mouth.

This would also work well with 2 mini 6″ cast iron skillets, or 1 12″ cast iron. Use your brain, adjust accordingly. If you have questions, shoot me a message. The Gentleman Caller is always here for help.

That’s all for now.

The Gentleman Caller

Click here for PDF: The Gentleman Caller’s Pineapple Upside Down Cake

The Gentleman Caller’s Pineapple Upside Down Cake

 

 

Sweet Sticky Cinnamon Rolls with Maple Cream Cheese Icing

Knock knock knock.

Gentleman Caller.

When I was a kid, we’d make the drive from Alvin to the ranch in Johnson City, TX, in the big grey Buick LeSabre, and we always got there without mom and dad murdering us. This bakery is one of the institutions I credit with allowing me to be alive today to write this article for you.

The Bon Ton Bakery, now known as Weikel’s Bakery (www.weikels.com) located on Highway 71 in LaGrange, TX, was a usual stop on our road trip. Yes, that LaGrange, TX. The one with the infamous chicken ranch brothel. We never stopped there.

But we DID often stop to empty our bladder and fill up our belly at the bakery. They particularly specialized in a Texas treat derived from German and Czech traditions called kolaches. That’s another post. But they also had fantastic cinnamon rolls.

Being a little porker, I always appreciated a sweet roll. Even as an adult, it’s a weakness I still possess. Mind you, not any sweet roll will do.

So, I have spent a few years developing this one: the one that cries out to be eaten as soon as it is cooled down enough not to hurt you. With much fanfare I present The Gentleman Caller’s Sweet Sticky Cinnamon Roll with Maple Cream Cheese Icing.

Diametrically opposed fat sources.

What you need:

  • Half recipe of The Gentleman’s Sweet Roll Dough*
  • 1 ½ – 2 cups brown sugar
  • 2/3 cup vanilla bean sugar**
  • 3-4 Tablespoons grated cinnamon
  • ½ cup melted butter
  • Cream Cheese Maple Icing

*A full recipe will make two pans of cinnamon rolls.

**Vanilla bean sugar: in a jar or container, store a few cups of white sugar with a vanilla bean. Measure your 2/3 cup of sugar when ready to use and add vanilla bean caviar to your liking.

“Exquisite dough, and fortunately Jill got me this beautiful dough cutter for Christmas.This is very straightforward, especially if you watched the video.

Roll the dough out to approximately 16″ x 22”.

The Gentleman Caller’s Sweet Sticky Cinnamon Rolls

Smear that barely softened butter on that dough. After that, grate all the cinnamon. Yes, grate it.

Throw brown sugar and vanilla sugar all over it.

This is round one… Keep spreading. Not nearly enough.

Make a thick layer of sugar and spice, then roll that dough lengthwise.  Be careful initially, it’s tender. But the further you get, the easier it is.

It’s time to cut the log into pieces.

These are just risen, and so demure.

Allow to rise again for an hour. Then brush with butter (actual butter).

Bake them for 12 minutes initially. Check them. Do not overcook them. 14 minutes is probably your number, but watch.

I am so careful about instructions sometimes because I know what you’ve done to get to this place. I am never offering you a Pinterest fail.

It’s time to ICE.

The Gentleman Caller’s Maple Cream Cheese Icing

Writers usually don’t tell stories about icing, but I am.

My family members love icing like they love meat, Christmas and possibly their kids.

This sort of loose cream cheese frostings sinks down into a cinnamon roll, but not too deep. I do not enjoy a cinnamon roll with no icing bleed-down into the roll itself.

I recommend that you ice when the rolls are warm, as the video states.

What you need (to ice 1 pan of rolls, double for 2):

  • 1/4 cup butter, softened
  • 1/2 cup cream cheese, room temperature
  • 1 teaspoon vanilla
  • 2 tablespoons good maple syrup (If you use Mrs. Butterworth’s and that’s your jam, don’t tell me. Just send me pics.)
  • A whisper (one squeeze) of lemon juice
  • 2 cups confectioners sugar, sifted

In the bowl of a mixer, marry the butter and cream cheese. Beat them until they are well combined and almost fluffy. Add the vanilla, maple syrup, and lemon juice. Make sure the mixture is combined. You’ll likely need to use your rubber spatula and stir it together.

Once that is combined, incrementally add the confectioners sugar, 1/2 cup at a time.

*A hint – I grated a whisper of orange rind into this. My maple syrup wasn’t as robust as I wanted, so I grated some orange rind. Even with a robust maple flavor, you can’t go wrong with this.

Continue to blend that at a high speed until it’s like sinuous pancake batter. Thick.

Once it reaches that consistency, spoon the icing into a ziploc bag. Work it into a corner. Snip the edge of the corner on the diagonal and let the frosting go.

Spew it onto the rolls at your discretion.

Allow to sit briefly, then eat!

Trust me, these are evil. And thank you.

xo,

The Gentleman Caller

The Gentleman’s Egg Nog Ice Cream – your children will sleep past 6am Christmas morning…

Printable PDF at the bottom of the page!

Knock knock knock.

Gentleman Caller.

When I was a fat little kid down in Texas, I couldn’t get enough eggnog. And even though I was 8 or 9, dad would still spike it a little for me. Probably because he realized it would make me sleep.

Christmas Eve was the most overstimulating day of the entire year. Family, church, singing, Mawmaw time, presents, driving around looking at lights in Hillcrest Village, more church, more singing, cousins, cousins, cousins, eating, more eating, more presents, baby and toddler meltdowns, envelopes of money, TV specials, more eating, and EGGNOG.

We never made eggnog from scratch, nor did we make eggnog ice cream. I didn’t even know making eggnog was a “thing” until I was well into adulthood. So, here I will offer you two versions: version 1 being the overachiever method and version 2 being the “I still have 30 presents to wrap, I am not making homemade eggnog” method, and then the freezing process.

VERSION 1

What you need (approximate 1 pint yield):

  • 3 egg yolks
  • 1/3 cup sugar (superfine works best) + an additional tablespoon
  • 2 1/2 cups whole milk
  • 1 cup heavy cream
  • 1 tablespoon whiskey or bourbon**
  • 1 tablespoon spiced rum**
  • 1/2 teaspoon vanilla, or the caviar of 1/4 of a vanilla bean
  • 1 teaspoon fresh grated nutmeg
  • 3 egg whites

**may be doubled or eliminated. 

This is very easy. Using an electric mixer, beat the egg yolks for about 2 minutes. Add the 1/3 cup sugar gradually. Beat until the sugar dissolves. Add milk, cream, booze, nutmeg, and vanilla.

In another bowl with clean beaters, beat the egg whites until they form soft peaks. Gradually add the 1 tablespoon sugar and beat to stiff peaks.

Fold the egg whites into the mixture, chill.**

**Yes, this recipe contains uncooked eggs. Yes, the FDA says eggs should get to 160 degrees for “food safety.” However, you eat steak medium and raw oysters and over easy eggs, don’t you? And most dietitians/nutritionists agree that raw organic eggs are the cleanest, safest form of protein available. So screw the FDA.

If you don’t want to make ice cream, you can serve this as is right now! It’s delicious!

VERSION 2

What you need:

  • 1 pint commercially produced eggnog, your favorite variety*
  • 1 tablespoon whiskey or bourbon**
  • 1 tablespoon dark spiced rum**
  • 1/2 teaspoon vanilla, or the caviar of 1/4 of a vanilla bean
  • 1 teaspoon fresh grated nutmeg

*Not the kind from the liquor store. It won’t freeze. The kind from the dairy case.

**may be doubled or eliminated. 

Mix all the ingredients together and chill to very cold.

MAKING THE ICE CREAM

I use this with my Kitchenaid Mixer:

http://www1.bloomingdales.com/shop/product/kitchenaid-kica-ice-cream-attachment-kica0wh?ID=481896&pla_country=US&cm_mmc=Bing-PLA-_-Home-HomeCoop-_-Kitchenaid-_-50946960197USA&CAWELAID=120156070003174529&catargetid=120156070003728566&CADEVICE=c

I think it’s a great tool. Super easy, no fuss. You use what works for you.

Pour the well-chilled liquid into the SUPER FROZEN bowl of the mixer attachment. Process on slow/stir for about 25 minutes.

Remove the dasher and put the ice cream (should be about soft serve consistency) into a bowl or container, and quickly get it into the freezer.

It will continue to harden. Allow it to sit for a few hours before you serve it so it’s nice and firm.

Shown here with The Gentleman Caller’s Spiced Up Holiday Apple Pie http://thegentlemancaller.net/spiced-up-holiday-apple-pie/

Do your best not to eat it all before your guests arrive!

That’s all for now, little fatty.

xo,

The Gentleman Caller

THE GENTLEMAN’S EGG NOG ICE CREAM

Spiced Up Holiday Apple Pie

Printable PDF at the bottom of the page!

Knock knock knock.

Gentleman Caller.

Happy Holidays, Ho Ho Hos. I am back with another treat for your holiday table that’s gonna send you straight to the treadmill January 2nd. But we’re American, that’s what we do. So cook, enjoy, celebrate, and don’t fret right now. Eat PIE.

My Granny was an exceptional pie maker, and she passed on her skills to my Aunt Marcie, who is also an exceptional pie maker, my sisters and my stepmom Laurie. Laurie was so determined to become a pie master that she had Granny give her a full instructional kitchen seminar and Laurie video-taped it. Maybe I should get ahold of that video and post it here! On second thought, maybe not because my Granny is really cute and someone would probably see it and put her on TV.

There’s a different pie for every palate, but one enduring classic and likely favorite of most people is apple. Here I will provide you a spiced up version guaranteed to delight your guests and their taste buds with its aroma, looks, and deliciousness.

What you need:

  • One recipe of The Gentleman’s Perfect Pie Crust http://thegentlemancaller.net/perfect-pie-crust/
  • 3 tablespoons all-purpose flour
  • about 8 apples (3 lbs.) ideally a mix of greens and reds (Granny Smiths & Fujis are my ideal combination)
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 3 tablespoons honey
  • 1/4 teaspoon fresh nutmeg*
  • 1/4 teaspoon ground cloves*
  • 1/4 teaspoon ground allspice*
  • 1/2 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • zest of a lemon
  • juice of a lemon
  • 1/4 teaspoon salt
  • 5 pats of butter
  • 1/4 cup heavy cream or half and half, beaten with one egg yolk
  • turbinado, coconut sugar or other coarse sugar for sprinkling on top

Preheat the oven to 400 degrees.

Zest the lemon. Cut it in half, set one half aside. Fill a large bowl halfway with water; squeeze half the lemon in the water and drop the rind in there, too. Peel apples, core, and quarter them, and put them into the mixing bowl filled with water and the half lemon squeeze.

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Process the apples in a food processor with the slice attachment. This is going to give you a consistent slice. Put your apple slices in a large bowl (you can dump the water and re-use the one you just had them in), add the flour, sugars, honey, spices, lemon zest and the juice of the other half of the lemon. Let it rest a sec. *Regarding the asterisk beside the spices, grinding or grating your own makes them more robust. If you have a grinder and a microplane grater, use them on your spices and get more flavor.

If you’ve followed the Perfect Pie Crust recipe, you should have two disks waiting for you in the refrigerator. Roll out one of your disks on a lightly floured surface and roll into a 9 inch pie plate. Trim the excess.

img_8613

Spoon the apple mixture into the bottom crust. Place the 5 pats of butter evenly dispersed on top of the apples.

Roll out your second crust. Roll on the top of the apples to cover with ample overhang.

img_8616

Using your kitchen shears, trim around the perimeter leaving about a 1/2 inch overhang. Tuck the overhang under and crimp the edges. Crimping is simply the process of smooshing the two crusts together and creating a nice looking rippled pattern.  If this isn’t something you do often, you might get a little frustrated. Stick with it; take deep breaths.

img_8626

Put 5 little vent slits  in the top crust. You may also cut a little decorative vent if you like.

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Brush the top with egg yolk and cream mixture. Sprinkle with coarse sugar.

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As you can see, I put the pie on a baking sheet with a piece of foil. Pie has a tendency to leak, and scrubbing baked sugar out of your oven is not a chore you have time for at the holidays. Or ever.

Final step pre-oven (and I should have photographed this): make 4 four inch strips of foil. Crimp them together end-to-end so that you have about a 48 inch strip of foil. Carefully place this around the perimeter so that it’s not really touching but gently resting on the crimped edge. There is a silicone tool for this process https://www.bedbathandbeyond.com/store/product/adjustable-pie-shield/1017857401?Keyword=pie+shield but foil works just as well.

Into the oven she goes!

One hour at 400 degrees. At about 45 minutes remove the foil cover on the edges. Continue baking for 15 more minutes.

Yes, your house is going to smell heavenly but you MUST allow it to rest for at least an hour after you remove it from the oven. Otherwise it’s gonna be slop pie. And you’ll probably burn your tongue on the molten sugar. So just wait, ok?

img_8646

Look at that! Don’t worry now, friends… I am going to post an easy ice cream recipe that you don’t need an ice cream machine to make very soon. Perhaps an egg nog ice cream… Pie and ice cream is an unbeatable combination.

Hope yours turns out beautifully.

That’s all for now.

xo,

The Gentleman Caller

SPICED UP HOLIDAY APPLE PIE