Holiday Cooking With Will

Though he’s not formally trained as a pastry chef, like his study of music, research and practice are essential; he has expanded his repertoire more toward pastries, desserts and breads.

OPERA COOKIES

The Cincinnati Opera Chorus helped me to name these, as they were the FAVORITE cookies that I took to rehearsal in the 2016 season! They are chocolaty, savory and caramely! INGREDIENTS: WET: -2 sticks of butter, softened -1/4 C shortening -1 T water -1 1/2 C granulated sugar -1/2 Cup dark light brown sugar -2 large eggs, room temperature -2 t vanilla extract DRY: -3 C all purpose flour -1 t baking soda -1/4 C baking cocoa -1/2 C dark chocolate baking cocoa(you can use 3/4 cup of either OR this mixture) -One 12oz. package of salted caramel/butterscotch chips (c. 2 cups) -Topping of course kosher/sea salt

DIRECTIONS

-Preheat oven 350° -Line a couple baking sheets with parchment paper, In a bowl, whisk together flour, baking soda and cocoa and set aside. -In a separate bowl or with stand mixer and paddle attachment, cream butter, shortening, water and sugars, add vanilla and eggs one at a time, combining before each addition. -Mix 1/4 cup at a time of dry into wet mixture until well combined. -Fold in the chips. -With small ice cream scooper, scoop even sized balls out onto parchment lined baking sheets about 2 inches apart. -Roll in palm of hand for a smooth finish once baked. -Bake for 9-11 minutes. -Once out of the oven, top with pinch of salt. -Remove from pan and cool completely on wire rack.

MORE ABOUT WILL

Though today, he is a trained opera singer and actor living in Cincinnati, Ohio, Will Reed was raised in the foothills of the Smokey Mountains in the one traffic light farm town of New Market, Tennessee. He spent his formative years working with his parents to build their home, tend the farm and generally expand a sense of responsibility and an over-developed work ethic. After finishing both a Bachelor and Masters degree in Music Education and Vocal Performance at the University of Cincinnati’s College-Conservatory of Music (CCM), Will found himself in the job of scheduling manager for CCM. This job took him out of performing for a while, but all along, his love for cooking remained. He started a Youtube Channel where he demonstrates simple recipes; through the years and his experience, these recipes have gotten more advanced and tastier ☺! Knowing that he had the skills of an entertainer and amateur baker, Will has applied for several reality shows and his products were desirable enough to pass him through to advanced rounds of castings. He even got to the final round of casting for the American Baking Competition on CBS. His denial was much more of a catapult than a deterrent. He started exploration of more advanced recipes and gaining the confidence to put his own twists on them. WILL BAKE 4 FOOD is Will’s next adventure in teaching, learning, entertaining and baking!

PUMPKIN SPICE CHEESECAKE

Though the title makes me sound like a valley girl, I’m FAR from it, basically. I have NEVER liked pumpkin pie. I tried a twist on the flavors a few years back, and once I made this cheesecake, it became the requested dessert that I bring to Thanksgiving gatherings!! Recently, I’ve revamped the topping and crust a little bit to make a beautiful Pumpkin “Spice” Cheesecake! INGREDIENTS CRUST: -12 oz. GENERIC gingersnap cookies -2 T brown sugar, packed -6 T salted butter, melted -Pinch of Kosher Salt CHEESECAKE: -3 (8 oz.) packages of Cream Cheese, room temp -15 oz. can of pure pumpkin puree (if watery, drained.) -3 Large Eggs, plus 1 yolk -¼ C of Sour Cream, room temp -1 ½ C of granulated sugar -½ t cinnamon -¼ t fresh ground nutmeg --¼ t allspice -¼ t cumin (this is my secret ingredient that gives a little “smokiness” to the flavor.) -2 T All-purpose flour -1 t pure vanilla extract Stabilized Whipped Cream TOPPING: -1 t unflavored Gelatin -4 t cold water -1 C heavy whipping Cream (the more fat the better) -¼ C sifted Confectioner’s Sugar Other stuff that you’ll need: -Food Processor OR rolling pin -9 inch Spring Form Pan -11inch cake plate OR Aluminum Foil -Large enough pan to hold water and 11 inch cake plate -Stand/hand mixer -Piping Bag -Standard star tip

DIRECTIONS

Make sure that the spring form pan is fitted with the bottom bevel upward; Prepare the Spring Form Pan with doubled Aluminum foil wrap to cover the outside making it watertight. If using a 11 inch cake plate, no need to do this part. For Crust: -In a food processor, grind the gingersnaps into a fine meal. It will take SEVERAL pulses. The generic ginger snaps aren’t as hard and will pulverize MUCH easier. -Mix together with brown sugar, salt and add melted butter. Press into the bottom and up the sides of the spring form pan and then chill for 30 minutes in the fridge. -Place reservoir with about ½ inch of water for water bath into oven. Preheat the oven to 350°F. For Filling: Beat the cream cheese until smooth on a low speed. Add pumpkin puree of eggs, egg yolk, sour cream, sugar and spices. Add Flour and vanilla. Beat together until well combined on a low speed. Pour into chilled crust. If using, place pan into 11 inch cake pan. If watertight with aluminum foil, go ahead and place into water bath in oven for 1 hour. DO NOT open the oven! I mean, you can, but it may crack your cheesecake. Ovens vary, SO, when 50 minutes has passed, check the cake to see if there is about a 3-4 inch circle in the center that is a little jiggly and the sides are puffed up. Turn the oven off and crack the door for about an hour to let the cake start cool. Then, remove and cover with plastic wrap and chill for at least 4 hours or overnight.

For Whipped Topping: Stick the bold of a stand mixer and the whisk attachment into the freezer. Prepare Piping bag with star tip; set aside. In a Shallow pan or small pot, put cold water and then sprinkle the gelatin over top and let stand for about 4 minutes. Place over low heat, while stirring constantly, let it melt and dissolve. Remove from heat and let it cool. Pull cold bowl and whisk out of the freezer, whisk heavy cream and sifted sugar together until thick. Put mixer on “stir” and pour the gelatin mixture slowly into the bowl. Turn the mixer up to high and beat until stiff.

Spoon the whipped cream into the prepared piping bag and decorate!

APPLESTACK CAKE

These cakes are by far the fondest memory from my childhood/early adulthood. I remember stacks and stacks of these cake layers sitting around the kitchen when my mom and grandmother were baking and preparing them. The best part about this process is that they were giving them as gifts; after my grandmother had passed, my mom and I continued this tradition through college, and I gave them as gifts to my college professors! AND they are better the longer they sit. Making ahead during a busy holiday season, makes this cake so sweet :D!!

INGREDIENTS

Filling between layers: -1 46 oz jar of applesauce -2 t cinnamon* -2 t allspice* -1 ½ C of sugar* -4 tart apples (granny smith/golden delicious), pealed, halved, cored, cut in about -¼ inch thick from top to bottom -½ C of water

-2 T brown sugar -1 t cinnamon* -1 t allspice* -½ t ground nutmeg* *Amounts will vary to taste preferences

Caramel Sauce: -1 C granulated Sugar -6 T salted butter, room temp and cubed -½ C heavy whipping cream

Cake Layers:-3 C Self-rising flour-1 1/2 C sugar- 3 large eggs-1 t pure vanilla extract-1 t cinnamon -1 t lemon extract (optional) Other stuff you’ll need: -Large Pot for cooking the applesauce -Splatter screen -Large bowl for mixing -2-4 9 inch round cake pans -Cooking spray for pans- -Heat resistant whisk -Jar and lid for storing remaining caramel sauce -Kitchen Scale (optional) -FLAT cake plate/serving plate

DIRECTIONS

Applesauce filling: In the large stockpot, empty the entire apple sauce jar stir and put over medium low heat to cook out the water. You’ll need to stir about every 15 minutes or so, this is the LONGEST active part of the process. It’ll take about 2-2 1/2 hours to get it to the right consistency (if you’re crunched for time, you can use store bought apple butter . . . )Put it on the back burner while you prep your cake dough. After all of the water is cooked out (if the entire mixture is pulled to the side of the pot, it will stay “put” without spreading over the bottom), mix in sugar and spices and simmer for about 15 minutes (taste to make sure it has enough sugar for your taste buds); remove from heat and cool. This cooks to about ½ the original jar. This mixture will have some left over that you can put back into the applesauce jar to put on biscuits/toast as apple butter ☺. It’ll store for about a week in the fridge.

Cake Dough:

In a large bowl, sift and whisk together flour (components for self-rising if needed), sugar and cinnamon. Measure out the shortening and with a knife, while turning the bowl, cut in the shortening to the flour mixture. The mixture will look like small pebbles when the shortening is combined adequately. Make a well in the center and add all of the wet ingredients: eggs, vanilla and lemon. Use a wooden spoon to get the mixture almost together and then using your hands, finish bringing the mixture into a big ball. Weigh and depending on your amount, divide into 4 even size balls. Place balls back into mixing bowl, cover with plastic wrap and chill for about 2 hours to overnight. (We used to make batches at night and then cook the next day to prevent a LONG day making 5 or 6 batches at a time). After about 1 ½ hours, turn your oven to 350°F. Prep your pans with cooking spray and take each ball putting them in the center and with your fingers push the dough around the outside, around the outside, around the outside in an even layer on the bottom of the cake pan. This is the FUN part! Bake for about 12-15 minutes (dark pans cook faster). When the cake is brown and is starting to pull from the sides of the cake pan, she’s done! Let set in pan for about 10 minutes in the pan and then invert to remove and completely cool. They will be a little pliable, so be gentle not to snap them in half . . . If one breaks, put it on the bottom of the cake ☺!

Apple Slice Layer:

Peel and slice apples in half. Cut out core from either side. Lay apple flat side down and cut from top to bottom into ¼ inch slices. Put into slices into a heavy bottomed pot with ½ cup of water and spices and cook, mixing occasionally, on medium heat just until tender, about 15 minutes. There will still be a little water, but most of it will cook away. Remove from heat and drain water off. The slices should be pliable. Place in a bowl to cool completely before assembly.

Caramel Sauce:

In a heavy bottomed sauce pot, put sugar and put on medium-low heat. If you go to hot, the sugar will burn. Stir or whisk until the sugar clumps and then melts (about 10 minutes). It will turn an amber color, just be careful not to burn it. Once to the amber color, pull of the heat and stir in butter. It will boil up, so be careful. Then add the heavy whipping cream stirring constantly to keep from burning. Put it in your glass jar and let cool completely. Store in the fridge, covered, for up to 2 weeks.

Assembly:

Okay, you have all of your components cooked and cooled. Place one layer on your flat serving tray, spread an even layer of apple sauce (about a ¼ C), arrange apple slices in a circle around outside edge, like a clock with the core cut out facing in; inside that circle, add an inside circle. Repeat these steps 2 more times. Place the final layer on the top uncovered with applesauce or apples. Cover with plastic wrap and put in the fridge for a few days (up to 5). Immediately before serving, warm up the caramel sauce in microwave for about 20 sec. and drizzle along the edge and on top. Once the drizzle is on, use a cake plate to cover if needed.

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