"Boscoe's Bakes"... White Chocolate Orange Cranberry Oatmeal Crisps

Yesterday my friend Deb from Smitten Kitchen provided me with the inspiration I needed to decide which cookie to bake for a friend. She posted her fabulous experience making crispy oatmeal cookies from a recipe provided by Cook's Magagzine. http://smittenkitchen.com/2008/05/crispy-salted-oatmeal-white-chocolate-cookies/#more-497  and was completely in awe with the results. Having made these wonderful cookies previously, but not with white chocolate,  I decided to add the white chocolate and include minced cranberries and orange zest as well.  The results were absolutely wonderful.  With each crunchy bite, you encounter smooth white chocolate married to cranberries with a lovely citrus touch. These highly addictive cookies are great plain, or make a wonderful dunking companion with coffee or milk. I doubled the recipe, only used 4 cups of oatmeal and added 1 cup of "real" white chocolate chips, 1/2 cup of minced orange flavored cranberries and 2 teaspoons of orange zest. The combination of white chocolate, cranberries and orange zest.......Priceless!

"Boscoe Bakes" Cranberry Apple Pandowdy........."Welcome Y'all.... Comfort Food"

For those of you who don't know what a "Pandowdy" is, I'll conduct a brief "Pandowdy 101" and make it as brief as possible (ya, right!) The rest of you "pandowdies in the know", take heart......... I've included pictures of this marvelous creation in its' various stages of evolution for your viewing pleasure. Feel free to nod, ooh, aw, and lick your chops.  You know this is going to be good! Quite simply, the "Pandowdy" actually takes its' origin from the word "dowdy" which is "a woman who is unfashionably or unattractively dressed. So in order to achieve this social faux pas using fruit, you must "dowdy" it up! Quite simply, half way through the baking process (see picture), remove the pandowdy from the oven, and then ignoring all "fashionable and attractive fruit etiquette" score the crust into squares. Then either using a spoon, or pastry brush, submerge or "paint" each square with the succulent brewing juices, and then return this masterpiece to the oven to complete the "dowdiness" process. I guess this would be similar to throwing a gallon of "complimentary" paint on someone in their prom dress, and then hitting it with a hair dryer to complete the effect!  Once this comes out of the oven, let it rest for 20-25 minutes, and then serve it with your choice of heavy cream, flavored whipped cream or vanilla ice cream. So....... there you have it. My recipe for this disheveled but disarmingly decadent dessert, follows. Enjoy!  

Boscoe's Cranberry Apple Pandowdy

I start with the basic "Apple Pandowdy" recipe from "The All New All Purpose "Joy of Cooking" on page 894. I quadruple the recipe (i.e. 16 medium apples, etc.) and add one 12 ounce bag of whole (fresh or frozen) cranberries. Additionally, I include the zest from one orange and a tablespoon of good dark rum. These additions add vibrancy and zest, while comfortably pairing the fruit with the complimentary spices. 

"Boscoe Bakes... "Signature" Carrot Cake"............One That Almost Got Away!

I am constantly cooking or baking something, and usually forget to methodically plan out the "camera" thing in the scheme of things. Several wonderful dishes have come and gone, and you, my cherished comrades, are none the wiser. It seems I always remember the "Kodak" moment once it has actually come and gone, or just barely get the tail end of it. AND as I may have said before, I am NOT a trained photographer and only know from past experiences that Food Stylists are an expensive and necessary evil if you want your finished product(s) to sizzle. So please forgive my previous faux pas and bear with me as I take a crash course in "Food Styling and Camera Awareness 101". AND while we are on the subject, I am pleased as punch to share with you the TOP SECRET recipe for my "Signature" Carrot Cake.  This recipe has been a cherished favorite for several years, and I've only once before shared this with somebody VERY special! So that means that while I may be commiting heresy according to my friends, it's my way of making up for all the times I made something wonderful and forgot to tell you about it. Enjoy, and this is a reposting of my original, which I promptly deleted while editing for "pictorial" inclusions.......

Ingredients:

• 2 cups granulated sugar
  
• 1-1/2 cups vegetable oil (safflower or corn) or 1 cup of oil and 1/2 cup applesauce
  
• 3 large eggs - at room temperature
  
• 2 cups of grated carrots
  
• 1 cup of undrained crushed pineapple
  
• 2 teaspoons of GOOD vanilla extract
  
• 1 teaspoon GOOD dark rum
  
• 2 cups sifted all purpose flour
  
• 2 teaspoons baking soda
  
• 2 "generous" teaspoons cinnamon
  
• 1 teaspoon salt
  
• 1 cup chopped toasted nuts - walnut or pecan pieces
  
• 1 cup raisins, dried "orange" cranberries or a mixture of both
  

Prepare the Cake:

In the bowl of a standing mixer, combine the sugar, oil, eggs, carrots, pineapple and extracts. Mix on medium speed 2 minutes. Scrape down the sides of the bowl occasionally. Sift together flour, baking soda, cinnamon and salt. Add to wet mixture. Mix on medium speed 2-3 minutes until thoroughly incorporated. Fold in nuts and fruit if desired. Mix on low for 1 minute or until gently incorporated. Scrape mixture into an oiled and floured 13x9 inch pan and bake at 350 F. for 60 minutes, or into 2-9 inch oiled and floured cake pans and bake for 40-45 minutes, or until cake tester inserted in the middle comes out clean. Cool on rack for 20 minutes, then remove to wire rack to cool completely. 13x9 inch cake can also be left in pan to cool completely.

Orange Butter Cream Frosting

Ingredients:

• 1-4 oz stick unsalted butter at room temperature
  
• 1-8 ounce package of cream cheese at room temperature
  
• 1 pound of sifted confectioner's sugar
  
• Zest of 1 orange
  
• 4-5 teaspoons of Grand Marnier or fresh squeezed orange juice
  

In the bowl of a standing mixer, cream together the butter and cream cheese. Mix till thoroughly incorporated and creamy. Add the zest and mix in completely. Introduce half of the sugar and mix at medium speed till completely blended. Add remaining half of sugar and 2-3 teaspoons of Grand Marnier or orange juice. Blend together thoroughly. Add remaining Grand Marnier or orange juice if desired and mix completely. Frosting is ready for use, or can be refrigerated. Refrigerate any remaining frosting in closed container. Frosted cake should be kept refrigerated until desired. Let cake sit at room temperature for 45 minutes before serving.