Chef Nate Shuttleworth
The Guild Cafe
1 1/2 cups unsalted butter, room temperature
1 cup brown sugar
1 cup white sugar
4 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground clove
1 teaspoon all spice
1 cup slivered almonds
Using a hand mixer, cream softened butter with both sugars. Beat in eggs until creamy. Combine all dry ingredients, stir in creamed mixture and nuts. Shape dough into rolls, 3 rolls approximately 1 inch in thickness. Wrap each roll in plastic and refrigerate overnight, approximately 24 hours
Unwrap and cut into 1/4 inch slices. Bake at 350 degrees for 12 to 14 minutes, until slightly brown. Remove and cool on rack. Will keep fresh in a tin, or you can freeze up to 1 month.
The Guild Cafe "Quick Holiday Fix" Donut
Yield: 2 dozen donut holes
1 egg yolk
1 cup white sugar
1 cup buttermilk
4 cups all purpose flour
1 tsp baking soda
1 tsp baking power
1/2 tsp ground nutmeg
1/2 tsp salt
1 Tablespoon unsalted butter, melted
Canola Oil for frying
Beat eggs and yolk together. Slowly add white sugar and milk. Sift remaining dry ingredients together. Stir in egg mixture. Add melted butter. Heat oil in deep frying pan to 360 degrees. Roll dough on floured surface in 1/2 inch balls. Drop donuts into hot oil. Fry until golden brown, approx. 2 to 3 minutes. Pat dry on paper towels. Toss in bowl with Holiday Spice Sugar and serve while still warm!
Holiday Spice Sugar:
Combine 1 teaspoon cinnamon, 1/4 teaspoon ground ginger powder, 1/4 teaspoon ground lemon peel, 1/4 teaspoon nutmeg, pinch of ground clove and a pinch of cardamom. Mix 1/4 cup of sugar with 1 teaspoon of spice mix.
Holiday Spiced Coffee
For French Press Coffee Service, 34 oz
Using 8 Tablespoons of course grounds and 1/2 tablespoon of spice mix, steep coffee ground/spice mixture for 5 to 7 minutes. Press coffee grounds and serve with a dollop of French Vanilla Ice Cream for extra richness.
Chef Nate's Better Butter Cookies
Yield: 3 dozen
1 cup unsalted butter, room temperature
3/4 sugar cup
1/2 teaspoon vanilla extract
2 1/2 cups flour
1/4 teaspoon salt
1 teaspoon baking powder
Cream butter and sugar. Add egg and vanilla and mix. Combine dry ingredients and add to creamed mixture. Mix throughly. Roll out dough to approximately a 1/4 inch and cut into desired shape. Bake at 375 degrees for 6 to 8 minutes. Don't let the cookie brown. Cool on wire rack.
** This base recipe is a good starter that you can easily add chocolate chips, nuts or dried fruit too. Just add 1/2 cup of finely chopped ingredients to the base.
*** If you want to spice up this recipe, just add 1 teaspoon of cinnamon or 1/2 teaspoon of cardamom to the base.
1/2 cup unsalted butter, room temperature
4 cups confectioners' sugar
1 teaspoon bourbon vanilla extract
3 Tablespoons milk
Beat butter, sugar and vanilla until smooth. Blend in milk until desired consistency.
* Use natural ingredients, such as raspberries, blueberries or mint, to create color
Salted Caramel, to add to Base Frosting
1 cup white sugar
2 teaspoons water
1/2 heavy cream
1/2 teaspoon sea salt, finely ground
Mix water and sugar together in a very clean, 1/2 gallon stainless steel sauce pan. Cook on medium heat until it becomes dark amber and smells like caramel. Promptly remove from heat and carefully add cream. Whisk vigorously until smooth. Set aside and allow to cool throughly. Stir in salt
Add 1/4 cup of cooled salted caramel sauce to 1 1/2 cups of butter frosting.
December 19: Lunchbreak - Chef Nate's Cookies
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