South Hollow Cooking

Recipes from South Hollow Road

Spooky Halloween Cookies October 27, 2008

Filed under: dessert,Halloween — southhollow @ 12:40 am

Black Skulls

I know black cookies sound a little gross but I promise they taste just as good. They are just chocolate sugar cookies with 2 tbs black food coloring that you can get at any baking specialty store. I got my food coloring at New York Cake & baking Distributors at 56 W. 22nd St., just east of Sixth Avenue.

Chocolate Sugar Cookies:

2 3/4 cups all purpose flour

3/4 cup unsweetened cocoa powder

1/2 teaspoon salt

1 teaspoon backing powder

1 cup unsalted butter, room temperature

1 3/4 cups  granulated white sugar

2 eggs

2 teaspoons pure vanilla extract

2 tbsp black food coloring

Royal Icing:

2 large egg whites

2 tsp water

3 cups confectioners sugar

For Chocolate Sugar Cookies:

In a large bowl whisk together the flour, cocoa powder, salt, and baking powder.
In the bowl of your electric mixer beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and food coloring and beat until combined. Add the flour mixture one cup at a time and beat after each addition until you have a smooth dough.

Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.

Preheat oven to 350 degrees Fahrenheit and place rack in the center of the oven. Line two baking sheets with parchment paper.

Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch.  Cut out desired spooky shapes.

Bake cookies for about 10  – 12 minutes or until they are firm around the edges. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling. Frost with royal icing when cookies are completely cool.


Grandma Shirley’s Banana Bread January 20, 2008

Filed under: Bread,dessert — southhollow @ 9:46 pm

This is my grandmother Shirley’s recipe. She was my biggest cooking influence and an amazing chef. Shirley moved around the corner from my parent’s home when I was in grammar school I would spend hours with her in the kitchen watching her work from memory and instinct. This is the best banana bread I have ever had!

  • 1/2 cup butter (room temperature)
  • 1 1/4 cups sugar
  • 2 eggs (lightly beaten)
  • 1 teaspoon baking soda
  • 1/3 cup sour cream
  • 1 cup bananas, mashed (about 3)
  • 1 1/2 cups cake flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla

Preheat oven to 350. Cream butter and sugar. Add pre-beaten eggs. In a separate bowl dissolve the baking soda into the sour cream and beat into the mixture. Mix well. Add the banana, vanilla and salt and mix to combine. Add flour 1/2 cup at a time and mix well. Bake in well-greased and floured pan for 35-45 minutes.




Hootenholler Whiskey Quick Bread January 3, 2008

Filed under: Bread,Brunch,Clare's Corner,dessert,Guest Chefs,vegetarian — southhollow @ 5:38 pm

Hootenholler Whiskey Quick Bread
(from The I Hate to Cook Book, by Peg Bracken)
  • ¼ cup bourbon, plus more for you
  • 8 tablespoons unsalted butter, plus more for greasing the pan
  • 1 cup flour, plus more for dusting
  • 1 cup sugar
  • 3 large eggs, beaten
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon grated nutmeg
  • ¼ cup milk
  • ¼ cup molasses
  • ¼ teaspoon baking soda
  • 1 cup raisins
  • 1 cup chopped pecans or walnuts.

1. First, take the bourbon out of the cupboard and have a small snort for medicinal purposes. Now, preheat the oven to 300 degrees. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan. Using a mixer, cream the butter and sugar until light and fluffy. With the mixer on low, add the beaten eggs, a little at a time.

2. Mix together the flour, baking powder, salt and nutmeg, and add to the batter. Then beat in the milk. Combine the molasses and baking soda and mix into the batter. To help prevent the raisins and pecans from sinking, dust them with flour, shaking off excess. Mix them, along with the bourbon, into the batter until combined. Transfer to the loaf pan and bake until a toothpick inserted into the center comes up clean, 1 3/4 to 2 hours. Makes 1 loaf.

NOTE: Whiskey cake keeps practically forever, wrapped in aluminum foil, in your refrigerator. It gets better and better too, if you buck it up once in a while by using an eyedropper to add a little more whiskey.

CLARE’S NOTE: Because I like the language of the recipe, I copied it verbatim. However, I decided to make this at the very last minute and made a few variations to the recipe – some by choice, some due to lack of ingredients. Instead of bourbon, I used rye; instead of molasses, I used honey; instead of regular sugar; I used demarara sugar; instead of raisins, I used dried black currants; I left out the nuts altogether.



Grandmother’s Banana Bread

Filed under: Bread,Brunch,Clare's Corner,dessert,Guest Chefs,vegetarian — southhollow @ 5:37 pm

Grandmother’s Banana Bread

  • 1 cup sugar
  • ½ cup shortening, plus more for the pan
  • 2 eggs
  • 1 tsp. vanilla
  • 3 ripe bananas, cut into small pieces
  • 2 cups flour
  • 1 tsp. baking soda
  • 3 tbsp cold water

Preheat the oven to 350 degrees. Grease a 9” loaf pan. Using an electric mixer, cream together shortening and sugar until fluffy. Beat in eggs and vanilla. Add the bananas a little at a time, and beat them thoroughly into the batter. In a separate small bowl, mix the baking soda and water. Add a third of the flour to the batter and beat until blended in. Stir the baking soda mixture well and add half to the batter. Add half the remaining flour, followed by the other half of the baking soda, and finish with the last of the flour, blending the batter between each new addition. Pour the batter into the greased pan and bake for 1 hour or until a toothpick inserted in the center comes out clean.

NOTE: This banana bread is also great with chocolate chips added!



Chocolate (Pound) Bundt Cake December 27, 2007

Filed under: dessert,xmas — southhollow @ 2:42 pm






  • 2 1/2 cups all-purpose flour 
  • 3/4 cup Dutch processed cocoa powder 
  • 1/2 teaspoon salt 
  • 8 large eggs, at room temperature 
  • 2 egg large yolks, at room temperature 
  • 1 tablespoon pure vanilla extract 
  • 12 ounces unsalted butter (3 sticks), room temperature 
  • 2 1/2 cups sugar 
  • 6 ounces bittersweet chocolate, roughly chopped
    Chocolate Glaze: 

  • 6 ounces bittersweet or semisweet chocolate, finely chopped 

  • 8 tablespoons unsalted butter (1 stick) 

  • 1 tablespoon honey
      Equipment: 10 cup bundt pan

  1. Place a rack in the middle of the oven and preheat to 350 degrees F. Butter and flour the bundt pan.
  2. Sift the flour, cocoa, and salt into a medium bowl. Whisk the eggs, yolks, and vanilla together into a bowl and set aside. 

  3. In a heavy duty mixer, beat the butter with the paddle attachment, on medium speed for 1 minute, or until smooth. Gradually pour in the sugar, 1/4 cup at a time, until the butter begins to lighten, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula and beat, on medium-high, until light and fluffy, about 4 minutes more.
  4. Adjust the mixer’s speed to its lowest setting. Add 1/2 of the flour mixture and mix until completely absorbed before adding the rest. Scrape down the sides of the mixer then beat on medium-high for 30 seconds more.
  5. Adjust again to low speed and add half the egg mixture, mix until blended and smooth. Add the remaining egg mixture and beat until almost blended. Remove the bowl from the mixer, and fold in the chopped chocolate by hand. Take care not to over mix the batter. 
  6. Spoon the batter into the prepared pan and smooth the top with a spatula. Bake until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes. 

  7. Cool the cake in the pan, on a rack for 10 minutes. Turn the cake out of the pan, and cool right side up on a rack. If not serving the same day, wrap in plastic wrap and store at room temperature. 
  8. Glaze just before serving. 
    For the glaze: 
  1. Put all the ingredients in a microwave safe bowl or glass measuring cup. 
  2. Melt at 50 percent power in the microwave until soft, about 1 minute, 30 seconds at a time. 
  3. Stir, and continue heat until completely melted, about 1 minute more. 
  4. Remove from the microwave and whisk until fully combined, smooth and glossy. 
  5. While warm, pour glaze over cooled cake. Let the glaze drip down the sides of the cake, do not spread. 


Filed under: dessert,xmas — southhollow @ 2:40 pm




Fritz and Gergen Family Stolen

Filed under: dessert,xmas — southhollow @ 2:09 pm
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This is a family tradition that I have eaten every Christmas season for as long as I can remember. It’s a delicious desert, or snack with coffee. It also is an excellent breakfast, sliced, toasted and spread with melting butter. Though our friend Martina from Berlin told us that toasting it was not German at all. She loved it by the way, she couldn’t quit eating it after our Holiday feast.

Fritz/Gergen German Stollen

Nana (Barbara Fritz) & Grandma (Rita) Gergen
1 ½ cup milk¼ # butter¼ c luke warm water1 pkg. Yeast½ c sugar4 ½ c flour2 eggs¼ t salt1 c raisins¾ c currants (we used dried cranberries)¾ c mixed candied fruit (we omitted these)½ c chopped nuts (we used pecans)

  1. Scald milk (heat until it forms a scum but don’t boil) cool with butter. Dissolve yeast in warm water – add to luke warm butter and milk mixture, add sugar and 2 ¼ c flour.Beat until bubbles rise to surface. Add eggs, salt, and fruit & nut mixture.
  2. Add remainder of flour and form into a ball – cover bowl with towel and place inn a warm place, let rise in mixing bowl until double in bulkForm into 2 or 3 loaves. Put each loaf on a baking tray with parchment paper. Cover with towel & let rise again, about another 1 – 1.5 hours. Brush with egg white and bake at 300 degrees for 40-45 minutes or until golden brown.
  3. Remove from oven and cool on baking rack.
  1. Combine luke warm water and confectioners sugar until just liquid enough to pour over loaf.