Tag Archives: settlement cookbook recipes

Salted Carmel Chocolate Pecan Tart

sccptAs part of the #SettlementCookbookChallenge I am doing with family and friends around the country, I set out to make Spritz Cookies yesterday. Sadly, after the first load of the spritz gun, it broke. Curse you Wilton! So I was sitting on a batch of shortbread-like dough and no cookie gun.

Thankfully, I am usually chock full of creative ways to cook. And I had some caramel, pecans and chocolate. I also have a very willing baked goods tester at church. So…

Salted Caramel Chocolate Pecan Pie
1 cup butter, room temperature
1/2 cup sugar
1 egg
2 cups flour
1 tsp vanilla (not in the original recipe)
1/2 cup caramel sauce
1 cup pecans
1/2 cup chocolate chips
1/2 tsp coarse sea salt

1. Cream the butter, sugar, egg and vanilla until nice and light.
2. Gradually add the flour until a dough forms.
3. Refrigerate for 30 minutes or more.
4. Roll the dough out and place into a tart pan.
5. Bake at 400 for 10 minutes.
6. Remove from the oven and spread crust with caramel. Be careful so you don’t tear the crust.
7. Sprinkle with salt and then top with pecans and chocolate chips.
8. Bake at 375 for 30 minutes until the crust is golden brown.

I baked a lot yesterday and I am kind of done with cookies for a while. But I will admit that this was my breakfast. It was so wonderful. WONDERFUL! The salt and caramel. The shortbread crust.

Feel free to make this in a rectangular pan and cut into bars.  I will probably do that for a party I am going to later this week. You could also use almond extract instead of vanilla and top with chopped almonds. Dried fruit would also be a nice touch, instead of the caramel. So many options for this tasty treat!

Enjoy!

German Pancake

gpMy loyal followers may be aware that last week was the beginning of the Settlement Cookbook Challenge. Several of my friends, my brother’s friends and various and sundry other people are making one recipe a week from whatever version of the Settlement Cookbook.

This morning, there was a request for pancakes. I complied with a German Pancake from the 27th edition of the cookbook which was published in 1945. The recipe is posted below verbatim, from the cookbook.

German Pancake
3 eggs
1/2 tsp salt
1/2 cup milk
1/2 cup flour
2 tbsp butter

Beat eggs until very light with Dover beater, add salt and flour, and the milk, beating all the time. Spread the bottom and sides of a 10 inch cold frying pan with the butter. Pour in the egg batter, have over very hot and bake 20-25 minutes, gradually reducing the heat. It should puff up at the sides, and be crisp and brown. Place on a hot platter and serve with powdered sugar and lemon juice. For larger frying pan, double the recipe.

I have no idea what a Dover beater is so I didn’t use one. I used my Vitamix on the lowest possible setting so the batter didn’t get too frothy. The verdict was that this baked pancake was a little more eggy than the ones I usually make from the King Arthur Flour cookbook. That didn’t stop anyone from eating it, of course. I get the sense that eggs in 2014 may be a little larger than eggs were in 1945. I’m not sure how to adjust for that. If you have any ideas, let me know!

We served them with either Elderberry syrup or maple syrup.

Enjoy!