Debbie Macomber's Cedar Cove Cookbook Read online

  5. For frosting: In large bowl with electric mixer on high speed, beat cream cheese, butter and a pinch of salt until combined. Beat in vanilla and coconut extracts. Reduce speed to low; slowly add confectioners’ sugar. Beat 5 minutes, until light and fluffy.

  6. Frost cake as desired. Cover entire cake with remaining coconut flakes, pressing slightly into cake to make the coconut stick.

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  TIP

  For easy blending, both the cream cheese and the butter should be at room temperature.

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  Chocolate Zucchini Cake

  Dense and moist, this sweet bread makes an excellent afternoon snack or casual dessert.

  Makes 2 9" x 5" loaves

  3 large eggs

  1 cup vegetable oil

  2 cups granulated sugar

  2 teaspoons vanilla extract

  3 cups grated zucchini (from about 2 medium)

  21/3 cups all-purpose flour

  1/3 cup unsweetened cocoa

  2 teaspoons baking soda

  1 teaspoon ground cinnamon (optional)

  1 teaspoon salt

  ¼ teaspoon baking powder

  ½ cup chopped walnuts or pecans

  ½ cup semisweet chocolate chips

  1. Preheat oven to 350°F. Lightly coat two 9-by-5-inch loaf pans with cooking spray.

  2. In a medium bowl, whisk eggs, oil, sugar, vanilla and zucchini until blended. In a large bowl, combine flour, cocoa, baking soda, cinnamon if using, salt and baking powder. Fold the zucchini mix into dry ingredients just until combined. Stir in nuts and chocolate chips. Divide the batter between the prepared loaf pans.

  3. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Allow to cool 10 minutes in the pans, then turn out onto wire racks to cool completely.

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  TIP

  Since the recipe makes two loaves, tightly wrap (in plastic and foil) and freeze one loaf. It will keep for at least a month.

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  Coconut Cream Pie

  Canned coconut milk is a thick blend of coconut meat and water, not to be mistaken for coconut juice, which is the liquid found inside a coconut.

  Makes one 9” pie

  CRUST

  6 ounces shortbread cookies

  ¼ cup sweetened coconut flakes

  ½ cup (1 stick) unsalted butter, melted

  FILLING

  1 cup unsweetened coconut milk

  1 cup whole milk

  ½ cup sweetened coconut flakes

  2/3 cup granulated sugar Pinch salt

  5 large egg yolks

  ¼ cup cornstarch

  2 tablespoons unsalted butter

  1 teaspoon vanilla extract

  ¼ teaspoon coconut extract

  TOPPING

  1 ¼ cups heavy cream

  2 tablespoons granulated sugar

  1/8 teaspoon coconut extract

  2/3 cup sweetened coconut flakes

  1. For crust: Preheat oven to 325°F; set oven rack to lower-middle position. In food processor, pulse cookies, coconut flakes and butter until fine crumbs form. Press crumbs into bottom and sides of a 9-inch glass pie dish. Bake 15 minutes, until medium brown, rotating pie shell halfway through baking time. Transfer to wire rack to cool.

  2. For filling: In a medium saucepan over medium heat, bring coconut milk, whole milk, coconut, sugar and salt to simmer, stirring often so that sugar dissolves.

  3. In a medium bowl, whisk yolks and cornstarch until thoroughly combined. Slowly pour 1 cup hot milk mixture to yolk mixture; whisk well to combine. Whisking constantly, gradually add remaining milk mixture in 4 additions. Pour mixture back into saucepan over medium heat. Cook 2 minutes, whisking constantly, until mixture thickens and reaches a full boil.

  4. Remove pan from heat; whisk in butter, vanilla, and coconut extract. Pour hot filling into cooled pie shell. Press plastic wrap directly against surface of filling. Refrigerate until firm, about 3 hours.

  5. For topping: Just before serving, beat cream, sugar, and coconut extract in a large bowl with electric mixer on high speed until soft peaks form, about 2 minutes. Spread over chilled pie; sprinkle with coconut flakes. Serve cold.

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  TIP

  Be sure not to buy cream of coconut instead. It is a sweetened coconut milk and is used mostly for drinks.

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  Apple Pie with Cinnamon Streusel Topping

  The fresher the apples, the better the pie. Because it’s impossible to know how long supermarket apples have been stored, use local apples whenever you can.

  Makes 1 9" pie

  1 refrigerated or frozen pie shell, thawed

  TOPPING

  1 cup all-purpose flour

  1/3 cup granulated sugar

  1/3 cup brown sugar

  1 ½ teaspoons ground cinnamon Pinch salt

  ½ cup (1 stick) cold unsalted butter, diced

  FILLING

  1 ¼ pounds Granny Smith apples (3 to 4 medium apples)

  1 ¼ pounds Macintosh apples (3 to 4 medium apples)

  ½ cup granulated sugar

  2 tablespoons all-purpose flour

  ¼ teaspoon salt

  1 teaspoon ground cinnamon

  ¼ teaspoon ground nutmeg

  1. Preheat oven to 400°F; set oven rack to center position. Prick prepared pie shell all over with a fork and line with parchment paper; weight down with pie weights or uncooked rice. Bake 10 minutes. Remove weights and paper and bake 5 minutes, until golden. Transfer to wire rack to cool. Lower oven temperature to 375°F.

  2. For topping: In a food processor, blend flour, white and brown sugar, cinnamon and salt. Add diced butter; pulse until mixture resembles wet sand.

  3. For filling: Peel, core and cut apples into thin slices. In a large bowl, toss apples with ½ cup granulated sugar, 2 tablespoons flour, salt, cinnamon and nutmeg. Pour into cooled pie shell, mounding apples in center. Sprinkle topping evenly over apples, mounding if needed.

  4. Place pie on a baking sheet and bake 40 minutes. Reduce oven temperature to 350°F. Cover topping with foil to prevent over browning. Bake 30 to 40 minutes longer, until juices bubble and topping is crisp and golden. Transfer to wire rack to cool.

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  TIP

  Always refrigerate apples to keep them fresh and crisp.

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  Deep Chocolate Layer Cake with Ganache Frosting

  Make this cake for a very special occasion. Use the best chocolate you can find for the deepest chocolate flavor.

  Makes 1 cake

  3 ounces semisweet chocolate, finely chopped

  1 ½ cups hot brewed coffee

  2½ cups all-purpose flour

  1 ½ cups unsweetened coco a powder

  2 teaspoons baking soda

  ¾ teaspoon baking powder

  1 teaspoon salt

  1 ½ cups buttermilk

  ¾ cup vegetable oil

  1 teaspoon vanilla extract

  3 large eggs

  3 cups granulated sugar

  GANACHE FROSTING

  1 pound semisweet chocolate, finely chopped

  1 cup heavy cream

  1 tablespoon corn syrup

  4 tablespoons (½ stick) unsalted butter, diced

  1. Preheat oven to 350°F. Lightly butter two 10-inch cake pans; line pan bottoms with rounds of parchment or wax paper. Lightly butter paper.

  2. For ganache: In a small bowl, combine chopped chocolate and hot coffee. Let sit until chocolate melts, stirring occasionally.

  3. For batter: Set a sifter over a large bowl. Sift flour, cocoa powder, baking soda and powder, and salt. In glass measuring cup, combine buttermilk, oil and vanilla.

  4. In a large bowl with electric mixer on high speed, beat eggs and sugar until light and thickened, about 5 minutes. Beat in melted chocolate mixture until blended. Alternately add buttermilk mixture and dry ingredients; beat until just combined.

  5. Pour batter evenly into prepared pans
. Bake 1 hour, until a toothpick inserted in center comes out clean. Transfer pans to wire racks; let cool at least 30 minutes. Run a knife around edges to release from pan; invert layers onto racks. Remove paper and cool completely.

  6. For frosting: Place chopped chocolate in a medium bowl. In a small saucepan over low heat, bring cream and corn syrup just to a boil, whisking often. Remove from heat; immediately pour over chocolate. Whisk in diced butter until smooth. Let ganache cool, stirring occasionally, until of spreading consistency. (This may take several hours, depending on kitchen temperature. Refrigerate if needed.) Frost cake as desired.

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  TIP

  Because they are so tender, be sure to completely cool the cake layers before removing them from their pans and frosting. The layers can be baked one day in advance, wrapped in plastic and stored at room temperature.

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  Oatmeal Date Bars

  This homey bar cookie is a perfect partner for a cup of tea.

  Makes 24 servings

  1 cup (2 sticks) unsalted butter, at room temperature, plus extra for pan

  1 cup light brown sugar

  1 cup granulated sugar

  2 large eggs

  1 teaspoon vanilla extract

  1 ½ cups all-purpose flour

  ½ teaspoon salt

  ½ teaspoon baking powder

  ½ teaspoon ground cinnamon

  3 cups old-fashioned or quick oats

  2 cups chopped dates

  1 ½ cups toasted chopped walnuts

  1. Preheat oven to 350°F. Line a 9-by-13-inch baking pan with foil, overhanging edges to serve as handles. Lightly coat foil with cooking spray.

  2. In large bowl with electric mixer on high speed, beat butter and both sugars about 3 minutes, until light and fluffy. Beat in eggs and vanilla.

  3. In a medium bowl, combine flour, salt, baking powder and cinnamon. Fold dry ingredients into butter mixture. Stir in oats, dates and walnuts.

  4. Spread batter into prepared pan. Bake 25 minutes. Halfway during baking, turn baking pan from front to back. Do not overbake. Bars will still be a bit soft and not brown. Transfer to wire rack to cool. Use foil edges to lift bars out of pan and cut into squares.

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  TIP

  Chopping dates can be a sticky mess. Make the task easier by storing pitted dates in the freezer. Not only will they keep for months, they will be much easier to chop.

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  Golden Toffee Blondies

  Perfect for bake sales or after school snacks, these bars are in the oven in just 10 minutes.

  Makes 24 servings

  1 cup (2 sticks) unsalted butter, plus extra for pan

  1¾ cups light brown sugar

  2 large eggs

  2 teaspoons vanilla extract

  2 cups all-purpose flour

  ½ teaspoon salt

  1 12-ounce package semisweet chocolate chips

  1 cup toffee bits (such as Heath)

  1. Preheat oven to 350°F. Position rack to upper third of oven. Line a 9-by-13-inch baking pan with a large sheet of foil, pressing foil so that it fits snugly into corners of the pan and overhanging edges to serve as handles. Lightly butter foil.

  2. In a glass measuring cup, microwave butter until melted. In large bowl with electric mixer, beat melted butter with sugar about 1 minute. Add eggs and vanilla; beat until combined and light in color. Add flour and salt and beat until just combined. Fold in chocolate chips and toffee bits.

  3. Pour batter into prepared pan. Bake 25 minutes. Blondies will be golden brown on the edges yet still soft in the middle. Do not overbake. Transfer to wire rack to cool. When completely cool, use foil edges to lift blondies out of pan and cut into squares.

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  TIP

  The key to moist blondies is making sure you don’t overbake them. The top of the bars should be shiny, yet the middle of the bars will still feel soft to the touch.

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  Apple-Date Torte

  Sweet and simple, this cake is best served warm.

  Makes 1 cake

  3 apples, peeled, cored and sliced (about 3 cups)

  ¾ cup plus 2 tablespoons granulated sugar

  2 teaspoons ground cinnamon

  12 tablespoons (1 ½ sticks) unsalted butter, plus extra for pan

  2 large eggs, lightly beaten

  1 cup all-purpose flour Pinch salt

  3 dates, pitted and sliced lengthwise

  Confectioners’ sugar

  1. Preheat oven to 350°F. Butter a 9-inch spring form pan.

  2. In a medium bowl, toss apple slices with 2 tablespoons granulated sugar and cinnamon. Spread in prepared pan.

  3. Melt butter in microwave. In a medium bowl, stir butter, ¾ cup granulated sugar and eggs until blended. Fold in flour and salt.

  4. Spoon batter evenly over apples in pan. Arrange date slices in a circle in the center. Bake 40 minutes, until a toothpick inserted in center comes out with a few moist crumbs clinging to it. Transfer to wire rack to cool. Run a knife around edges to release from pan. Release pan sides. Sprinkle with confectioners’ sugar.

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  TIP

  Refrigerate fresh dates in a plastic bag for up to 2 weeks, or freeze for up to a year.

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  Milky Way Tart

  Just like a fancy candy bar—a layer of fluffy chocolate mousse sits atop a layer of creamy caramel. Be sure to let the tart warm a bit before serving, or the caramel will be too hard to cut.

  Makes 1 9" tart

  CRUST

  1 9-ounce box chocolate wafer cookies (such as Nabisco)

  5 tablespoons unsalted butter, melted

  MOUSSE

  4 ounces semisweet chocolate, finely chopped

  1/3 cup whole milk

  ½ cup heavy cream

  CARAMEL FILLING

  1 cup granulated sugar

  ¼ cup water

  ¼ cup heavy whipping cream

  4 tablespoons (½ stick) unsalted butter, cut into 4 pieces

  Pinch salt

  1 ounce semisweet chocolate, melted, for decoration

  1. For crust: Preheat oven to 350°F. Pulse cookies in food processor until finely chopped. Add melted butter; pulse until fine crumbs form. Press crumbs into a 9-inch pie dish. Bake 8 minutes, until firm. Transfer to wire rack to cool.

  2. For mousse: Place chocolate in a medium bowl. Bring whole milk to a simmer in a saucepan over low heat. Pour hot milk over chocolate; whisk until chocolate melts and mixture is smooth. Cool to room temperature.

  3. In a large bowl, beat cream with electric mixer on high speed until soft peaks form. Gently fold whipped cream into chocolate mixture. Refrigerate until set, about 1 hour.

  4. For caramel: Combine sugar and ¼ cup water in a heavy medium-sized saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to high; boil without stirring about 8 minutes, until mixture is deep amber and a candy thermometer inserted in mixture reaches 350°F. Pick up the pan and swirl the mixture occasionally, but do not stir. Remove from heat; carefully add cream (mixture will bubble). Stir in the 4 tablespoons butter and salt until caramel is smooth. Pour into a 2-cup glass measuring cup. Cool 10 minutes. Pour warm caramel into crust. Refrigerate until completely cool, about 45 minutes.

  5. Spoon chocolate mousse over top of caramel. Using a pastry bag or small spoon, drizzle melted chocolate in stripes over tart. Store in refrigerator; let sit at room temperature at least 20 minutes before serving.

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  TIP

  You must use a candy thermometer when making caramel. Once the temperature reaches 350°F, immediately remove the pan from the heat and add the cream and butter to thin the caramel.

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  Russian Tea Cakes

  These elegant cookies will keep for a week in an airtight container.

  Makes 36

  2 cups all-purpose flour

  ¼ teaspoon salt

  1 cup (2 sticks) unsalted butter
, room temperature

  2 cups confectioners’ sugar, plus extra for rolling

  2 teaspoons vanilla extract

  1 cup pecans, toasted and finely chopped

  1. Sift flour and salt into a bowl. In a separate large bowl, with an electric mixer on high speed, beat butter until light and fluffy. Gradually add sugar and beat until blended. Add vanilla. Slowly beat in dry ingredients and pecans until combined. Refrigerate at least 1 hour or up to 1 day.

  2. Preheat oven to 400°F. Form dough into 1-inch balls. Place balls 1 inch apart on ungreased baking sheets. Bake 15 minutes, until just firm to touch. Transfer to wire rack; cool 5 minutes. Roll warm cookies in confectioners’ sugar. Cool completely. Roll cooled cookies in confectioners’ sugar again. Store in airtight container.

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  TIP

  Keep an eye on the cookies in the oven since they don’t really change color as they bake.

  Cookies are done when they feel firm to the touch.

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  Orange Bundt Cake

  This moist orange-scented pound cake is a delicious change of pace. Serve with a dollop of whipped cream or dark chocolate ice cream.

  Makes 1 cake

  CAKE

  1 ½ cups granulated sugar

  1 ½ cups cake flour (not self-rising)

  2 teaspoons baking powder