Tag Archives: Heritage Dish

Heritage Dish: Whipped Cream Pound Cake featuring Annie Arnold - everydaygoodthinking / @hamiltonbeachIn our Heritage Dish series, we feature Hamilton Beach employees and their favorite family recipes. This month, we highlight Annie Arnold, Assistant Product Manager for hand and stand mixers, and one of her favorite family desserts, Nana’s Whipped Cream Pound Cake.

All family traditions are different, but one forever ingrained into my memory is Sunday Lunch at my Nana’s house. Every Sunday, Nana would prepare a huge meal that called our family in from a thirty mile radius. The heart of each meal was the abundance of vegetables grown in her garden (prepared southern style, of course). Meat was considered a side because vegetables were so plentiful, and the grand finale of dessert was always the best part.

Heritage Dish: Whipped Cream Pound Cake featuring Annie Arnold - everydaygoodthinking / @hamiltonbeach

Heritage Dish: Whipped Cream Pound Cake featuring Annie Arnold - everydaygoodthinking / @hamiltonbeach

There was not much variety in the menu, but there didn’t need to be. Everything tasted amazing and, in fact, the predictability of the menu created excitement for me. Have you ever heard a kid say they are excited about eating green beans? Doubtful, but I was that kid. The menu still has a strong effect on my diet with my love of vegetables being first in my now-vegetarian lifestyle, but desserts are a close second. Some days, all I need is piece of cake. Come on … you know those days!

Heritage Dish: Whipped Cream Pound Cake featuring Annie Arnold - everydaygoodthinking / @hamiltonbeach Heritage Dish: Whipped Cream Pound Cake featuring Annie Arnold - everydaygoodthinking / @hamiltonbeach

The dessert for Sunday Lunch varied, but special occasions like birthdays and holidays were always celebrated with a delicious whipped cream pound cake. Who needs a cake from the grocery store when you can make this? I consider this to be queen of all southern desserts. You know a good homemade pound cake when you don’t feel the need to smother it with whip topping or chocolate syrup.

Heritage Dish: Whipped Cream Pound Cake featuring Annie Arnold - everydaygoodthinking / @hamiltonbeach

Heritage Dish: Whipped Cream Pound Cake featuring Annie Arnold - everydaygoodthinking / @hamiltonbeach

A printable recipe is below so you can recreate the whipped cream pound cake recipe from my Nana. This pound cake, when done “Sunday Lunch-style,” is dense and moist with a slightly crunchy, golden-brown crust. YUM!

Try this southern queen for your next family gathering or as a gift. You’ll be part of the family at first bite. Enjoy!

Heritage Dish: Whipped Cream Pound Cake featuring Annie Arnold - everydaygoodthinking / @hamiltonbeach


Whipped Cream Pound Cake
YIELDS: 1 serving

Ingredients
1 cup butter, room temperature
3 cups sugar
6 eggs
1 teaspoon vanilla
1 teaspoon almond or lemon extract
1 cup whipping cream
3 cups flour
Instructions
In a large mixing bowl, cream together butter and sugar on MEDIUM speed.
Add eggs, one at a time, and beat thoroughly after each addition.
Add vanilla and almond extract and continue mixing.
Reduce speed to LOW and alternately add cream and flour.
Pour batter into a greased and floured 10-inch tube pan. Bake for about 1 hour and 20 minutes at 325°F, or until tests done.
Everyday Good Thinking http://everydaygoodthinking.com/

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This recipe in the Heritage Dish series highlights chewy, easy chiffon tarts from Ireland - Everyday Good Thinking, the official blog of @HamiltonBeach - everydaygoodthinking.comIn our Heritage Dish series, we feature Hamilton Beach employees and their favorite family recipes. This month, we highlight Martin Brady, Director of Consumer Marketing, and one of his family’s favorite Irish pastry recipes, Granny Brady’s Chiffon Tarts.

I would say we had quite traditional dinner meals, growing up in Ireland – meat, veg and potatoes. Not that potatoes aren’t a veg, but potato was very often the starch…and I do like potatoes! My son Aidan isn’t a fan of mashed potatoes, but my daughter Aislinn is. She often uses this to say she is more Irish than her brother.

This post in the Heritage Dish series highlights chewy, easy chiffon tarts from Ireland - Everyday Good Thinking, the official blog of @HamiltonBeach - everydaygoodthinking.com

While my mom Pauline is a great cook, I really love her baking – all from scratch! She still sends over about a dozen or two mini minced pies every Christmas Holiday. They are carefully packed in bubble wrap so they arrive intact…mostly. A Holiday tradition this time of year is Pancake Tuesday – Fat Tuesday here in the States. The pancakes we’d eat for dinner were lighter than those in the States, and we would drizzle them with lemon juice and top them with castor sugar. No maple syrup for us, but I hear my Mom now makes pancakes with Nutella on top for her millennial grandkids.

This recipe in the Heritage Dish series highlights chewy, easy chiffon tarts from Ireland - Everyday Good Thinking, the official blog of @HamiltonBeach - everydaygoodthinking.com

Another go-to staple for her grandkids is Granny’s Brady’s chocolate cake. It is the first thing my son thinks about whenever Granny Brady comes up in conversation. On one of our early trips to Ireland, he spied the chocolate cake on her kitchen countertop. He was offered a piece and has been forever smitten with the moist cake and chocolate-y iced filling. I haven’t quite mastered it yet in my own kitchen. Perhaps it is the flour … or the castor sugar, which is not always easy to get in the US.

This recipe in the Heritage Dish series highlights chewy, easy chiffon tarts from Ireland - Everyday Good Thinking, the official blog of @HamiltonBeach - everydaygoodthinking.com

Tea Brack was another favorite – a slice of buttered tea brack is the perfect accompaniment to a pot of tea when someone drops in to Céile (an Irish term meaning to visit or a social occasion with music and dancing.) Barm Bracks were always popular around Halloween. It was tradition to cook them with a surprise baked-in (usually a coin wrapped in grease-proof paper). The lucky person got the slice with the coin.

This recipe in the Heritage Dish series highlights chewy, easy chiffon tarts from Ireland - Everyday Good Thinking, the official blog of @HamiltonBeach - everydaygoodthinking.com

Granny Brady’s Chiffon Tarts are another favorite treat I remember my mom making. These are delicate and luxurious coconut-topped treats baked on a special pan. (Editor’s note: We used a 12-cavity whoopie pie pan with great success.) The crust is flaky and tastes like shortbread, and there is a nice pop of chewy, fruity tartness from the apricot preserves. I wanted to share this recipe with you, as my mother has been kind enough to share it with me, and the Test Kitchen has been kind enough to recreate it here.

This post in the Heritage Dish series highlights chewy, easy chiffon tarts from Ireland - Everyday Good Thinking, the official blog of @HamiltonBeach - everydaygoodthinking.com This recipe in the Heritage Dish series highlights chewy, easy chiffon tarts from Ireland - Everyday Good Thinking, the official blog of @HamiltonBeach - everydaygoodthinking.com

 


Granny Brady’s Chiffon Tarts
YIELDS: 12 servings

Ingredients
1 ½ cups all-purpose flour
1 cup unsalted butter, cut in 1-inch pieces
6 Tablespoons very cold water
1 large egg
½ cup sugar
½ cup grated or flaked sweetened coconut, packed
¼ cup apricot preserves
Powdered sugar for garnish
Instructions
Add flour and chilled butter pieces to food processor bowl. Pulse several times, just until the butter is chopped. Slowly add cold water and pulse until the mixture is in pea-sized pieces. Do not over-process. Gather pieces to form dough. Small butter pieces should still be visible in dough.
Remove pastry dough from bowl and form into a 1-inch thick disk. Wrap in plastic wrap and refrigerate 30 minutes.
Preheat oven to 350°F.
Lightly sprinkle flour on pastry cloth or parchment paper and rolling pin. Unwrap pastry dough and roll to 1/8-inch thickness. Using a cookie cutter about 3-inches in diameter, cut 12 circles of pastry. Gather dough and reroll as needed.
Gently press each pastry circle into bottom and sides of tart or whoopie pie pan, being careful not to stretch dough. Add 1 teaspoon apricot preserves to center of each tart. Set aside.
Combine egg, sugar and coconut in medium bowl. Spoon an equal amount of mixture on top of the apricot preserves in tarts.
Bake 20 to 25 minutes or until the tops are golden brown. Cool 10 minutes and remove to wire cooling rack. Dust with powdered sugar before serving.
Notes
In our testing, we found higher quality preserves and jams gave a better flavor to the tarts. We recommend a whole-fruit preserve. If you don’t have apricot preserves on hand, marmalade would make a great substitute.
Everyday Good Thinking http://everydaygoodthinking.com/

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Heritage Dish series from Everyday Good Thinking, the official blog of @HamiltonBeach

In our Heritage Dish series, we feature Hamilton Beach employees and their favorite family recipes. This month, we highlight Mary Beth Brault, Sr. Manager, Corporate Communications, and her family of seven’s favorite please-all recipe, Slow Cooker Chicken Noodle Soup.

In my house, we have five children ranging in age from 18 – 7. Yes, five.  As you can imagine, dinner is often a free for all.  Wait – let me emphasize – FREE FOR ALL.  Wading through the picky palates of five children can be an exercise in futility.  We have one with such severe food allergies, ingesting a small amount of certain foods can kill him (literally).  We have one who’s quick gag reflex and disdain for cheese will often cause the rest of the family to flee the table, taking their appetites with them. There is the 18 year old that dissects every calorie and is on a constant mission to throw away my Mason jar of bacon grease (as if!), and one who decides to become a vegetarian, then abruptly quits after three months. The youngest, while arguably the most adventurous eater of all, thinks it’s hilarious to gross out the family with rude noises. Everyone who knows me as a mother, knows I’m in the “just eat it because I said so” camp, but vomit and anaphylaxis are two things I would like to avoid on any given night.

My go-to recipe for keeping the quirks of my family at bay is this slow cooker chicken noodle soup. My kids ask for it on a regular basis. Of all the crazy things that happen at our FREE FOR ALL dinners, this chicken noodle soup, at the very least, ensures a few minutes of serenity at the table.

This recipe makes enough for our family of seven, but if you don’t have the brood I do, it’s great to freeze leftovers.  If you will be freezing it, cook the egg noodles separately.  

 


Slow Cooker Chicken Noodle Soup
SERVES: 8

Ingredients
8 cups low sodium chicken broth
4 large carrots, diced
3 ribs celery, sliced
1 large onion, diced
1/2 teaspoon dried thyme
1/4 teaspoon ground turmeric
Salt
Pepper
3 1/2 to 4 pound whole chicken
1 package (12 oz.) wide egg noodles
Instructions
Combine chicken broth, carrots, celery, onion, thyme, turmeric, salt and pepper in a 6-quart slow cooker crock.
Place whole chicken on top of vegetables in crock. Cover and cook for 5 to 6 hours on HIGH or 7 hours on LOW.
Remove chicken and place on a cutting board to cool.
Add egg noodles to slow cooker. Cover and cook 8 to 10 minutes or until tender.
Remove skin and bones from chicken; shred meat. Add shredded chicken to mixture in slow cooker. Add more salt and pepper, if desired.
Serve immediately or freeze soup in serving-size portions.
Everyday Good Thinking http://everydaygoodthinking.com/

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