Chicken with Mushrooms

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4

A wonderful combination of baked chicken breasts, mozzarella, and mushrooms.  Serve with hot cooked rice or noodles.  Add a tossed green salad and dinner is ready.


Ingredients:

3 cups sliced mushrooms
4 skinless, boneless chicken breast halves
2 eggs, beaten
1 cup seasoned bread crumbs
2 tablespoons butter
6 ounces mozzarella cheese, sliced
3/4 cup chicken broth


Directions:

Preheat oven to 350 degrees F (175 degrees C)

Place half of the mushrooms in a 9 x 13 inch pan.  Dip chicken into beaten eggs, then roll in bread crumbs.

In a skillet, melt the butter over medium heat.  Brown both sides of the chicken in the skillet.  Place the chicken on top of the mushrooms, arrange the remaining mushrooms on top of the chicken, top with the mozzarella cheese.  Add the chicken broth to the pan.

Bake in preheated oven for 30-35 minutes, or until the chicken is no longer pink and the juices run clear.

Cholay (Curried Chickpeas)

Prep time:    20 minutes
Cook time:  25 minutes
Ready in:     45 minutes
Serves:        6

This is a very flavorful recipe from Northern India, usually eaten with fried bread like bhatura or puri.  I like to serve it over rice for a very filling meal.  You can also try it as a quick snack over toasted bread.  This recipe is much quicker to make if you use precooked canned beans, but I like the authentic flavor that comes from doing it the hard way.

Ingredients:

2 cups water
1 tea bag
1 bay leaf
2 (15/5 ounce) cans garbanzo beans, drained
2 tablespoons vegetable oil, divided
 1 onion, sliced
2 teaspoons grated garlic
 3 tomatoes, chopped
1/4 cup fresh cilantro leaves
 2 teaspoons ground coriander
2 teaspoons grated fresh ginger root
2 teaspoons ground turmeric (optional)
1 onion, finely chopped
ground cayenne pepper, to taste
1 pinch garam masala (optinal)

Directions:

1.  Place the 2 cups of water, tea bag and bay leaf into a pot, bring the water to a boil.  Reserving about 1/2 cup garbanzo beans, stir the beans into the boiling water.  When the beans are heated through, discard the tea bag and bay leaf.  Remove from heat.  Drain the beans, reserving the water, and set aside.

2.  Heat 2 teaspoons oil in a skillet over medium heat, and saute the sliced onion until tender.  Remove from heat, cool and mix in the reserved garbanzo beans, 1 tomato and 1/2 the cilantro leaves.  Set aside.

3.  Heat the remaining oil in a skillet over medium heat.  Blend in the coriander, ginger, and garlic.  Cook and stir for 15-20 seconds, until lightly browned.  Mix in the turmeric.  Stir the chopped onion into the skillet, and cook until tender.  Mix in the remaining tomatoes,  Season with salt, cayenne pepper, and garam masala. Bring the tomato liquid to a boil and cook about 5 minutes.  Stir in the boiled garbanzo beans, sliced onion mixture, and enough of the reserved water to attain a thick, gravy-like consistence.  Continue to cook and stir 5 minutes, Garnish with the remaining cilantro leaves to serve.

Grandmother's Jelly Cookies

Yield: 36-42 cookies
Oven Temp:  375ºF
Time:  7-9 minutes


Ingredients:

1 cup butter
3/4 cup sugar
1 egg
3 cups all-purpose flour
1 slightly beaten egg white
Finely chopped almonds and/or pearl sugar or granulated sugar
1 cup coarsely chopped walnuts
Powdered sugar icing
1/4-1/2 cup currant jelly  (Shown is black currant jelly)


1.  Beat butter in a large mixing bowl with an electric mixer on medium speed for 30 seconds.  Add sugar; beat well.  Add egg; beat till well combined.  Beat in as much flour as you can.  Stir in any remaining flour with a wooden spoon.

2.  Divide dough in half.  Roll one portion on a lightly floured surface to 1/8-inch thickness.  Using a star shaped or scalloped round cookie cutter, cut into 2 1/2-inch shapes.  Roll out second portion to 1/8-inch thickness; cut with a 2-inch star shape or scalloped cookie cutter.  Using a 3/4 or 1 inch cutter, cut a circle from center of smaller shapes.  Reroll dough trimmings.

3.  Brush tops of 2 inch shapes with egg white; sprinkle with almonds and/or pearl sugar or granulated sugar.  Arrange all shapes on a lightly greased cookie sheet; bake in 375ºF oven for 7 to 9 minutes or till bottoms are lightly brown.

4.  Transfer to wire racks; cool.
     Place a small amount of jelly in centers of 2 1/2 inch cookies, sugar side up, and press together showing jelly in the center.

Chocolate-Dipped Shortbread Fingers

Yield: 8 Servings
Oven Temp: 325ºF
Time: 35 mins.


Ingredients:

1/2 pound (2 sticks) unsalted butter, softened
1/3 cup granulated sugar
1/3 (packed) cup brown sugar
pinch salt
1/2 teaspoon vanilla extract
2 cups flour
2 3/4 cups mini chocolate chips
1 tablespoon vegetable oil

Preparation:

Preheat oven to 325º F.  Using an electric mixer, beat butter, sugars and salt for about 1 minute.  Beat in vanilla.  Reduce speed and add flour in 3 additions, beating just until blended.  Stir in 3/4 cup chocolate chips.

Transfer dough to an ungreased 13 by 9 inch baking pan.  Press the dough evenly on the bottom of the pan with your fingers.   Bake until golden brown, about 35 minutes.   Do not under bake.  Let cool for 5 minutes.

Cut the shortbread in the pan, lengthwise and crosswise into quarters, then lengthwise into 32 rectangles.  Let cool in the pan.

Melt the remaining chocolate and the oil in a small saucepan over a low heat, stirring until smooth.  Dip half of each cookie into the chocolate, place on wax paper.  Let stand until chocolate is set.  Cookies may be made up to 4 days ahead and stored, tightly wrapped at room temperature.

Black Bean and Quinoa Salad

Prep time: 30 minutes
Total time: 2 hours 45 minutes
Serves: 8


Ingredients

12 ounces dried black beans, picked over and rinsed (2 cans, drained and rinsed)
salt

1 cup quinoa, rinsed

3 tablespoons sherry vinegar
1 tablespoon soy sauce
1 tablespoon fresh lime juice
1 chipotle in adobo, minced
1/4 cup plus 2 tablespoons extra-virgin olive oil

6 scallions, white and light green parts only, thinly sliced
1 small red onion, finely diced
1 yellow bell pepper, finely diced
1 red pepper, finely diced
1/4 cup chopped cilantro

Directions

In a large saucepan, cover the beans with cold water and bring to a boil.  Cover and let stand off the heat for an hour.

Drain the beans.  Return them to the pot and cover with 3 inches of water.  Bring to a boil and simmer over a low heat until tender, about 1 1/2 hours; season generously with salt during the last 10 minutes.  Drain and let cool.

Meanwhile, in a medium saucepan, combine the quinoa with 2 cups of water and a pinch of salt and bring to a boil.  Cover the saucepan and simmer the quinoa over a low heat until the water has been absorbed, about 15 minutes.  Spread the quinoa on a plate and let cool.

In a large bowl, whisk the vinegar, soy sauce, lime juice and chipotle.  Add the olive oil in a thin stream, whisking until blended.  Add the black beans, quinoa, scallions, red onion, yellow and red peppers and cilantro.  Season with salt, toss to combine and serve.

Make ahead.  The black bean and quinoa salad can be refrigerated overnight.

Roasted Porchetta (Recipe courtesy of Omar Michael Miller, Dressel's Public House.)

Prep time:          30 mins.
Cook time:         1-to 1 1/2 hours
Serves:               ten 7-ounce servings


Ingredients

1 whole pork butt (bone removed by butcher)
1/2 cup extra-virgin olive oil
11/4 cup chopped garlic
1/4 cup chopped fresh parsley
1/4 cup chopped fresh rosemary
1/4 cup chopped fresh sage
2 tablespoons fresh ground fennel seed
2 tablespoons fresh zest of lemon and orange
1/4 cup kosher salt
2 tablespoons fresh cracked black pepper

Directions

Preheat oven to 350 degrees F.

Using a sharp knife, slice open the butt, following the fat cap, until you are able to roll it flat.

Making a paste with the olive oil, garlic, fresh herbs, fennel seeds and zest.  Take half of the salt and sprinkle the exposed inside of the butt.  Do the same with half of the black pepper.  Pour the herb paste onto the butt.  Spread evenly into the meat.  Roll the meat up back onto itself creating a large pinwheel of pork and herbs.  Secure the roast together using butchers twine.  Sprinkle the outside of the roast with the remaining salt and pepper.

Place the butt onto a roasting rack inside of a roasting pan.  Place the butt into the oven and cook for 1 to    1 1/2 hours or until the inside is 140 degrees F.  Let cool and slice.

Eggplant Caponata (recipe courtesy of Mario Batali)

Prep time:     15 mins.
Servings:         8
Cook time:    15 mins.


Ingredients:

1/2 cup virgin olive oil
1 large Spanish onion, chopped into 1/2-inch dice
3 tablespoons pine nuts
3 tablespoons currants
1 tablespoon hot chili flakes, plus extra for garnish (**I used 1/4 teaspoon**)
2 medium eggplants, cut into 1/2-inch cubes (to yield 4 cups)
2 tablespoons sugar
1 teaspoon cinnamon
1 teaspoon unsweetened cocoa powder
2 teaspoons fresh thyme leaves or 1/2 teaspoon dried
1/4 cup basic tomato sauce, recipe follows (I used canned tomato sauce)
1/3 cup balsamic vinegar
Salt and freshly ground pepper
5 sprigs mint, chopped
1 baguette, sliced into 3/4-inch rounds and toasted on a grill or in the oven.

Directions

In a large 12-14 inch saute pan, over medium heat, heat the olive oil until hot but not smoking.  Add the onions, pine nuts, currants and chili flakes and saute for 4-5 minutes until softened.

Add the eggplant, sugar, cinnamon, and cocoa and continue to cook for 5 more minutes, Add the thyme, tomato sauce, and balsamic vinegar.  Bring the mixture to a boil.

Lower the heat and simmer the mixture for 5 minutes.  Remove from the heat and allow to cool to room temperature. garnish with mint and chili flakes.  Serve the caponata spooned on crostini or in the middle of the table with the crostini on the side to allow guests to help themselves.

Basic tomato sauce:

1/4 extra-virgin olive oil
1 Spanish onion, 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves or 1 tablespoon dried
1/2 medium carrot, finely grated
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved

Directions:

Heat the olive oil in a saute pan until hot, add the Spanish onion, garlic chopped thyme, and grated carrot.  Saute until tender, add the crushed tomatoes, stir and cook until hot, slowly add the reserved tomato juice and simmer until slightly thickened, about 15 minutes.  Cool

Popcorn Ball

Prep time:  5 min
Cook time: 20 mins.
Serves: about 14 small popcorn balls

Ingredients

2 cups sugar
1 1/3 cups water
1/2 cup light corn syrup
1 teaspoon white vinegar
1 teaspoon vanilla extract
18 cups popped corn
1/2 cup small chocolate chips
1/2 cup walnuts, chopped

Directions:

In a medium sauce pan, combine sugar, water, syrup, vinegar, and salt.  Cook over high heat until mixture reaches 255 degrees F (hard-ball stage) on a candy thermometer.  Stir in vanilla.  Pour over the popped corn, tossing gently to coat.  When the mixture is cool enough to handle, add the chocolate chips and walnuts, mix gently.  When mixed, gently press popcorn into 3-inch balls with lightly greased hands.  Cool completely on waxed paper.

Chocolate filled peanut-butter cookies

These are for people that love peanut-butter and chocolate.  A rich, crunchy cookie good with a cup of coffee or an ice cold glass of milk.

Oven:350°
Cook time: 15-20 minutes
Yield:Approx. 2 dozen

1 cup butter, softened                                                                           
1 cup granulated sugar                                                                                  
1 cup brown sugar                                                                                         
2 eggs
1 teaspoon vanilla
1 cup peanut butter
3 cups sifted all-purpose flour
2 teaspoons soda
1/2 teaspoon salt

1 cup chocolate chips

Thoroughly cream shortening, sugars, eggs and vanilla.  Stir in peanut butter.  Sift dry ingredients; stir into creamed mixture.

When the cookie dough is ready...

Place the chocolate chips in a zip-lock bag and zap them in the microwave over a few seconds to melt.  Do not over heat.  Cut off a bottom corner.

In a cupcake pan place paper liners.  Drop a heaping teaspoon of the peanut butter mixture into a paper lined mold and press so a bit goes up the sides creating a small cup, then add a daub of melted chocolate.  Top with a heaping teaspoon of peanut butter mixture that you've flatten into a disk, press the edges to seal in the chocolate.  Place in the heated oven for about 15 minutes.

When the cookies are golden brown remove from the oven and cool.  When cool they easily release from the paper liners.  Add a daub of chocolate.

This will make about 24 cookies.

Cauliflower Soup

I had seen a recipe for Cauliflower soup nearly 6 months ago and wanted to try it.  I finally had the chance.  I love the richness of it.

Cauliflower Soup

1 head fresh cauliflower, broken into pieces
1 small white onion, chopped
1 tablespoons butter
1 tablespoon olive oil
2 cups Cheddar Cheese, grated
1 cup milk, to thin
1/2 cup water
Salt to taste

Place the olive oil and butter in a heavy bottom pan, add the chopped onions, saute until translucent.  Add the cauliflower pieces and the 1/2 cup water, turn the flame as low as possible.  Cook until the cauliflower is soft and easily mashed with a fork.  When the cauliflower is cooked add the cheese, stirring until the cheese is melted. 

Place the cauliflower and cheese mixture in a blender, cover it well and blend until smooth, adding milk as needed to thin.  Taste for salt.  This should take just a few seconds and not cool the soup off too much.

Serve.   

Individual Apple and Pumpkin pies

                                     Loved making these small pies as gifts for my neighbors. 
Pie Crust:

Enough for a 2 crust pie.  I made 2 balls of the pastry and rolled them out one at a time, cutting them to fit the small pie plates.

2 cups sifted all-purpose flour
1 teaspoon salt
2/3 cup shortening
5-7 tablespoons ice water

Sift together flour and salt.  Cut in the shortening with a pastry blender or blending fork until pieces are the size of small peas. 
 To make the pastry extra tender and flaky, divide the shortening in half.  Cut in the first half until the mixture looks like corn meal.  Then cut in the remaining half till it looks like small peas.
  Sprinkle 1 tablespoon of ice water over part of the flour-shortening mixture.  Gently toss with a fork; push to one side of the bowl.  Repeat till all is moistened.  Gather up with fingers; form into a ball.  Divide the dough into two balls for the upper and lower crusts.
  On a lightly floured surface, flatten one ball slightly and roll 1/8 inch thick.  If edges split, pinch together.  Always roll spoke-fashion, going from the center to the edge of the dough.  Use light strokes.
   Cut into circles to fit your pastry pans.  Fill.  Repeat the process of rolling and cutting to cut out the top crust.
  Bake in a 450 degree oven for 10 minutes and then lower the temperature to 350 degrees to continue baking until golden brown and bubbly.  Time will vary with the filling used.

  

Won Ton nibbles

Won Ton Nibbles

Quick, easy, delish!

I made 6 nibbles, you can create as many as needed. 

Oven: 350 degrees        10 minutes, watch them carefully.

Using a cupcake pan, spray the cavities with Pam.  Place a won ton in the cup, leaving a bit exposed over the top, add another won ton, at a different angle.  Continue until you've filled the needed number of cavities.  Spray the won tons lightly.

Mix together chopped ham, green onion, dill pickle (I used pickle chips, 1 per nibble) and top with grated cheese.   Carefully fill the won tons and top with extra grated cheese.

Place in pre-heated oven.  Watch them carefully.  They cook very quickly.  Remove when they are brown and the cheese is melted.  Serve warm.

Cupcake Cherry Pie

I saw this in a blog I follow and thought it was a wonderful idea.  The flavor is nice and the overall cupcake was received with applause.  I'll certainly do these again.

Cupcake Cherry Pie                  Yield 24 cupcake                               Oven 350 degrees

1 box yellow cake mix
1 cup sifted all-purpose flour
1 can Comstock cherry pie filling

Make the cake according to the directions on the box, adding the flour at the beginning to be sure it is well incorporated.

Portion into cupcake liners and then add 3-4 cherries and 2 tablespoons of the filling to each cupcake.  Try to space the cherries around the top so there is a cherry in each bite.  Bake 20 minutes or until a toothpick comes out clean.   Cool completely and ice with your favorite frosting in a cherry pie pattern.

Popovers

Popovers

Oven 475 degrees

Light as balloons, and ever so crusty. 

Place 2 eggs in a bowl; add 1 cup milk, 1 cup sifted all-purpose flour and 1/2 teaspoon salt.  Beat 1 1/2 minutes with an electric beater.  Add 1 tablespoon olive oil (or any oil of your choice); beat 1/2 a minute more.  Do not over beat.  Fill 6-8 very well greased custard cups 1/2 full.

Bake in very hot oven (475 degrees) for 15 minutes; reduce the heat to 350 degrees and bake 25 to 30 minutes or until browned and firm.

A few minutes before removing from the oven pick each popover with a fork to let the steam excape.  If you like popovers dry inside, turn the oven off and leave them in 30 minutes more with the door ajar.  Serve hot. 

Gingerbread

Something a bit different for breakfast.  The house smelled so good.

Gingerbread

1/2 cup shortening
1/2 cup sugar
1 egg
1/2 cup light molasses

1 1/2 cups sifted all-purpose flour
3/4 teaspoon salt
3/4 teaspoon soda
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 cup boiling water

Oven 350 degrees                                          35 to 40 minutes or until done

Stir shortening to soften.  Gradually add sugar, creaming till light and fluffy.  Add the egg and molasses; beat thoroughly.  Sift together the dry ingredients; add to molasses mixture alternately with boiling water, beating after each adddition.

Bake in well greased 8x8x2-inch pan in moderate oven.  Serve warm

Rocio December 2011

This was a strange request.  A cake with no filling, icing or decorations.  I promised to control my urges and give her a "plain cake". 

Gold layer Cake                                                                                   Oven 350 degrees
  Stir 1/2 cup shortening just to soften.  Sift in 2 1/4 cups sifted cake flour, 1 1/2 cups sugar, 3 teaspoons baking powder, and 1 teaspoon salt.

  Add 2/3 cup milk; mix until all the flour is dampened.  Beat vigorously for 2 minutes.  Add 1/3 cup milk, 2 eggs and 1 1/2 teaspoons vanilla; beat vigorously 2 minutes more.

  Bake in 2 well greased or paper-lined 9 1 1/2 inch round pans at 350 degrees for about 30 minutes.  I choose to use the fluted cake pan and baked it for about 35 minutes.

   A simple glaze of powdered sugar, vanilla and milk was drizzled over the top when the cake was completely cooled.  Then chopped pecans and flaked coconut was sprinkled in the glaze.

Drunken Cranberry sauce

One of the favorite additions to Thanksgiving dinner is Cranberry Sauce.  It is wonderful to be able to have fresh cranberries to serve.  Everyone enjoyed this version very much.

Cranberry-Bourbon Compote
cooking time:  20-25 minutes

1 12 ounce package of fresh or frozen cranberries
3/4 cup sugar
1/2 cup apple juice (I substituted orange juice)
1/4 bourbon (brandy is an excellent substitute)

Place all the ingredients in a sauce pan, heat to a slow simmer and cook, stirring occasionally.  Remove from heat when the cranberries have begun to burst and the sauce has thickened.  Chill.

Dulce De Leche

These cupcakes have a wonderful crumb. Straight from the oven they are heavenly.

Dulce de Leche Cupcakes

(Originally from www.joythebaker.com)

Oven: 350 degrees

Bake: 18-20 minutes

Makes about 24 cupcakes

For the Cupcakes:

3 cups all-purpose flour

1/4 cup cornstarch

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

3/4 cup (1 1/2 sticks) unsalted butter, softened

1 cup brown sugar

1/2 cup granulated sugar

1 tsp vanilla extract

3 large eggs

1 1/2 cups buttermilk

For the Frosting:

1/2 cup (1 stick) unsalted butter, softened

8 oz cream cheese, softened

3/4 cup dulce de leche, plus more for drizzling

1/4 tsp salt

2-3 cups powdered sugar

Place racks in the center and upper 1/3 of the oven and preheat to 350 degrees F. Line two cupcake pans with liners. Set aside.

In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda and salt. Set aside.

In the bowl of an electric stand mixer fitted with a paddle attachment add butter and sugars. Beat on medium speed until fluffy and pale brown, about 3 minutes. Stop the mixer, scrape down the sides of the bowl and add one egg. Beat on medium for one minute. Add the remaining eggs, one at a time, beating for one minute between each addition. Stop the bowl and scrape down the sides as necessary. Beat in the vanilla extract.

Add half of the flour mixture to the egg and butter mixture. Beat on low speed and slowly drizzle in the buttermilk. Beat until just incorporated. Stop the mixer, scrape down the bowl and add the rest of the dry ingredients. Beat on low speed until just incorporated. Remove the bowl from the stand mixer and finish incorporating with a spatula. Try not to over mix the mixture.

Dive the batter between the prepared cupcake pans, filling each liner about two thirds full. Bake for 18 to 20 minutes or until a cake tester inserted in the center comes out clean. Let rest in the cupcake pans before removing to a wire rack to cool completely. Cupcakes should be completely cooled before frosting.

To make the frosting:

Place the cream cheese in the bowl of an electric stand mixer. Beat on medium speed for about 30 seconds, until very soft and pliable. Stop the mixer, scrape down the sides of the bowl and add the butter and the dulce de leche. Beat on medium speed until well incorporated. Stop the mixer and add the salt and powdered sugar. Beat on medium speed for about 3 minutes, until fluffy and lighter in color. Generously spoon frosting on top of each cupcake, or use a large frosting tip to pipe on the frosting.

For garnish, heat a few spoonfuls of dulce de leche over a low flame until just pourable. then drizzle it over the cupcakes and top with a few sprinkles.

These are best served within two days of preparing them. They can be wrapped and refrigerated but brought to room temperature before serving.

Boiled Icing

Ingredients:


1 cup sugar
1/2 cup water
1 tbs. light corn syrup
2 egg whites
1 tsp. vanilla

Method:
Combine the sugar, corn syrup and the water in a quart pot.
In a separate mixing bowl, whip the egg whites until the are stiff and hold a peak. Set aside.
Bring the sugar mixture to a boil and then to 238 degrees F. (use a candy thermometer)
Pour the hot syrup over the egg whites in a steady thin stream, beating constantly.
Add the vanilla and beat until cool and of spreading consistency. If the icing does not seem stiff enough, beat in 2-3 tablespoons confectioners sugar 1 tablespoon at a time until still enough to hold its shape. Spread over your cake.

Lane Cake

This is a traditional Southern holiday cake-white cake with lavish amounts of rich frosting made with pecans and coconut.

This cake improves in flavor as it ages and mellows; make it up to 1 week before serving and keep it covered and uncut at room temperature. For better flavor I used homemade baking powder. Triple sift together 2 tablespoons cream of tarter and 1 tablespoon baking soda. Sore in an airtight container for up to 1 month.

Ingredients

Cake:

16 tbsp. (2 sticks) unsalted butter, softened, plus more for pans

3 1/2 cups cake flour, plus more for pans

1 tbsp. homemade baking powder

1/4 tsp salt

1 cup milk, room temperature

1 tsp. vanilla extract

2 cups sugar

8 egg whites, room temperature

Filling

8 tbsp. (1 stick) unsalted butter

1 cup sugar

8 egg yolks

1 cup finely chopped pecans

1 cup finely chopped raisins

1 1/4 cups coconut

1/4-1/3 cups whiskey or brandy

Directions:

to make the cake: Preheat the oven to 325 degrees. Line the bottoms of three 9-inch cake pans with parchment paper; grease and flour parchment paper and sides of the pans.

In a medium bowl, sift together flour, baking powder, and salt. In a glass measuring cup, combine milk and vanilla. In the large bowl of an electric mixer, beat butter on medium speed until creamy. Gradually add sugar, beating until light and fluffy, occasionally scrapping down the sides of the bowl. reduce the speed to low; add flour mixture in three parts, alternating with the milk-vanilla mixture. Mix until combined, occasionally scraping down the sides of the bowl.

Transfer the batter to a large bowl; wash and completely dry the mixing bowl and beater attachments. In the clean electric mixer bowl, beat the egg white just until the form soft peaks. Stir one-third of the beaten whites into the batter to lighten, then, in two parts, gently fold in the remaining egg whites.

Scrape the batter into the prepared pans; gently tap the pans on the counter to remove air pockets. Bake 20-25 minutes, or until the cake center springs back when lightly touched. Place the pans on racks to cool; invert the cake layers onto racks to cool completely (do not remove the parchment paper).

To make the filling: In a large nonreactive saucepan, melt the butter over a low heat; set aside to cool. Whisk in sugar egg yolks until well blended. Place over medium heat and cook, stirring constantly with a heatproof spatula while also scraping the bottom of the pan, until the mixture reaches 170-180 degrees when measured with an instant read thermometer and thickly coats the back of the spatula, about 10 minutes (make sure the mixture does not simmer). remove from heat and stir in the pecans, raisins, coconut, bourbon, and vanilla. Refrigerate at least 2 hours, or until thickened and chilled.

to assemble the cake: Peel the parchment off the cake layers. Invert 1 layer onto a large cake plate. top with about 1 cup of the filling, spreading the filling to the edges of the cake, top with the second cake layer and spread that layer with 1 cup of filling. Repeat with the final cake layer and remaining filling. Cool completely before serving. (I iced the cake with Boiled Icing just before serving.)