a. Lavender Egg Salad
8 eggs, peeled
2 Tbsp mincd green onion
1-1/2 Tbsp Dijon mustard
1/2 cup mayo
1/4 tsp salt
2 cups lettuce
8 slices chewy bread
Chop eggs. Stir in onion, mustard, mayo, and salt. Chill mixture. Butter bread, then spread egg salad on 4 slices, and gently pile lettuce, then top with remaining slices. Trim crusts, cut into qquarters, and keep covered with plastic wrap.
b. Profiteroles
1 cup milk
1/2 cup butter
1 cup APF
4 large eggs
Bring milk and butter to a boil, and while boiling, add flour all at once. Stir rapidly until mixture forms a ball. Remove from heat, and beat in eggs thoroughly, one at a time. Place heaping tsps of dough on a greased cookie sheet, two inches apart.
Bake at 425 deg for 20 mins. Reduce heat to 350 deg, and bake for 10-15 mins until puffs are well-risen and dry. When cooled, add favorite filling.
c. Lemon Jumble Cookies
6 Tbsp butter
1/2 cup sugar
Grated rind and juic from lemon
1 egg, baten
3 cups, self-rising flour
1-2 Tbsp milk
Cream buttr, then add sugar and grated lemon rind. Stir in strained lemon juic and beaten eggs. Sift flour, and sitr in lightly, adding milk as need to kep dough stiff.
Turn dough into flour board, and divide into small pieces. Roll each piece into an S shape. Bak at 350 deg for 15-20 mins.
d. Haley's No Cook Peanut Butter Truffles
1/4 cup powdred sugar
1/2 cup sweetened condenseed milk
1 cup peanut butter
6 oz mini choco chip morsels
1/2 cup chopped nuts
Combine the first three ingredients, and stir until well blended. Sit in mini choco chips, then chill until fir. Gently shapee into balls, and roll in chopped walnuts or pecans. Chill until firm
e. Key Lime Scones
2-1/2 cups APF
2 Tbsp brown sugar
1 Tbsp baking powder
1 tsp salt
1 stick butter
1 cup milk
1 large egg
Finely grated zest from 3-4 key limes
Whisk together flour, sugar, baking powder, and salt. Cut in butter with fork until coarse. Combine milk, egg and key lime zest. Add to flour mixture, and stir until flour is blended and sticky.
Placed dough onto flourd board, and divide into two balls. Gently flatten each ball until it is about 5'' in diameter, then cut into wdges.
Brush lightly with milk and sugar, and bake at 425 deg for 20 mins
Thursday, July 8, 2010
Wednesday, July 7, 2010
Recipes from Laura Child's "Blood Orange Brewing"
a. Killer Blood Orange Scones
2 cups APF
1/2 cupsugar
1 Tbsp baking powder
1 tsp salt3/4 cup unsalted butter, chopped
2 beaten eggs
1/2 cup whipping cram
2 Tbsp melted butter
1 Tbsp orange zest
Stir flour, sugar, baking powder, salt. Cut pieces of butter into this until coarsely mixed. Combine eggs and cream, then add to flour. Blend gently, and place batter on lightly floured surface, and knead for a minute. Roll dough into a 4'' x 8'' rectangle. Brush dough with melted butter, and sprinkle on orange zest and a little sugar. Gently roll, seal seam, and cut into 1'' slices
Bake at 425 deg for 15 mins
b. Haley's Almond Scones
3 cups APF
2-1/2 tsp baking powder
1/2 cup sugar
1/2 tsp salt
1/2 cup butter
1 Tbsp almond extract
1/2 cup half-and-half
1/4 cup almonds
Mix all dry ingredients, and blend in butter until coarse. Add extract, half-and-half, and form mixture into round shape on floured surface. Roll out to 1-1/2'' thickness. Place on baking sheet, sprinkly with sugar, and top with almonds.
Bake at 350 deg for 20 mins
8-10 scones
c. Charleston Cream Cheese Cookies
1/2 cup softened butter
3 oz cream cheese, softened
2 cups sugar
2 ggs
1 tsp vanilla extract
1/2 tsp lemon extract
4 cups flour
1 tsp baking powder
1/2 tsp salt
1/2 cup preservees
1/4 cup sugar
Cream butter, cream chees and sugar until fluffy. Beat in eggs, and stir vanilla and lemon. Sift together flour, baking powder, salt, and blend with cream cheese mixture.
Roll dough into log, 16-18'' long. Place on foil and sal. Chill for 3 hours
Slice dough into 3/8 inch rounds, and spoon 1/2 tsp jam in the cnteer
Bake at 350 deg for 10 mins. Dust with sugar
d. Angel Biscuits
5 cups flour
1/2 cup oil
1 tsp baking soda
1 tsp salt
2 tsp baking powder
1/4 cup sugar
1 pkg yeast
1/2 cup warm water
1-3/4 cups buttermilk
Sift flour, bakin soda, salt, baking powder and sugar. Add oil and stir. dissolve yast in warm water and stir in. Add buttermilk
Roll on floured surface to 1/2'' thickness, and cut into squares
Bake at 400 deg for 12-15 mins
2 cups APF
1/2 cupsugar
1 Tbsp baking powder
1 tsp salt3/4 cup unsalted butter, chopped
2 beaten eggs
1/2 cup whipping cram
2 Tbsp melted butter
1 Tbsp orange zest
Stir flour, sugar, baking powder, salt. Cut pieces of butter into this until coarsely mixed. Combine eggs and cream, then add to flour. Blend gently, and place batter on lightly floured surface, and knead for a minute. Roll dough into a 4'' x 8'' rectangle. Brush dough with melted butter, and sprinkle on orange zest and a little sugar. Gently roll, seal seam, and cut into 1'' slices
Bake at 425 deg for 15 mins
b. Haley's Almond Scones
3 cups APF
2-1/2 tsp baking powder
1/2 cup sugar
1/2 tsp salt
1/2 cup butter
1 Tbsp almond extract
1/2 cup half-and-half
1/4 cup almonds
Mix all dry ingredients, and blend in butter until coarse. Add extract, half-and-half, and form mixture into round shape on floured surface. Roll out to 1-1/2'' thickness. Place on baking sheet, sprinkly with sugar, and top with almonds.
Bake at 350 deg for 20 mins
8-10 scones
c. Charleston Cream Cheese Cookies
1/2 cup softened butter
3 oz cream cheese, softened
2 cups sugar
2 ggs
1 tsp vanilla extract
1/2 tsp lemon extract
4 cups flour
1 tsp baking powder
1/2 tsp salt
1/2 cup preservees
1/4 cup sugar
Cream butter, cream chees and sugar until fluffy. Beat in eggs, and stir vanilla and lemon. Sift together flour, baking powder, salt, and blend with cream cheese mixture.
Roll dough into log, 16-18'' long. Place on foil and sal. Chill for 3 hours
Slice dough into 3/8 inch rounds, and spoon 1/2 tsp jam in the cnteer
Bake at 350 deg for 10 mins. Dust with sugar
d. Angel Biscuits
5 cups flour
1/2 cup oil
1 tsp baking soda
1 tsp salt
2 tsp baking powder
1/4 cup sugar
1 pkg yeast
1/2 cup warm water
1-3/4 cups buttermilk
Sift flour, bakin soda, salt, baking powder and sugar. Add oil and stir. dissolve yast in warm water and stir in. Add buttermilk
Roll on floured surface to 1/2'' thickness, and cut into squares
Bake at 400 deg for 12-15 mins
Saturday, July 3, 2010
Recipes from Laura Child's "Keepsake Crimes"
a. Prune Bread
5 cups APF
8 tsp baking powder
1 tsp salt
1 tsp nutmeg
1/4 tsp ginger
1/2 tsp cinnamon
1 cup sugar
2-1/2 cupschopped prunes
4 beaten eggs
2-1/2 cups milk
1/2 cup melted shortening
Combine flour, baking powder, salt, nutmeg, ginger, cinnamon, sugar, and prunes. In a separate bowl, beat eggs, mil, shortening, and add to flour mixture until moistened
Pour into two greased 9''x5'' pans, and bake at 350 deg for an hour.
b. Fried Okra
1 lb okra
3 tbsp APF
2 egg whites
1-1/2 cups soft bread crumbs
Vegetable oil
Salt
Wash okra and drain well. Remove tip and stem, then cut okra into 1/2'' slices. Coat okra with flour, and beat egg whites until stiff peaks form, then fold in okra. Stir in bread crumbs, coating okra well. Deep-fry okra until golden brown, drain, and sprinkle with salt
4 servings
5 cups APF
8 tsp baking powder
1 tsp salt
1 tsp nutmeg
1/4 tsp ginger
1/2 tsp cinnamon
1 cup sugar
2-1/2 cupschopped prunes
4 beaten eggs
2-1/2 cups milk
1/2 cup melted shortening
Combine flour, baking powder, salt, nutmeg, ginger, cinnamon, sugar, and prunes. In a separate bowl, beat eggs, mil, shortening, and add to flour mixture until moistened
Pour into two greased 9''x5'' pans, and bake at 350 deg for an hour.
b. Fried Okra
1 lb okra
3 tbsp APF
2 egg whites
1-1/2 cups soft bread crumbs
Vegetable oil
Salt
Wash okra and drain well. Remove tip and stem, then cut okra into 1/2'' slices. Coat okra with flour, and beat egg whites until stiff peaks form, then fold in okra. Stir in bread crumbs, coating okra well. Deep-fry okra until golden brown, drain, and sprinkle with salt
4 servings
Friday, July 2, 2010
Recipes from Laura Child's 'Chamomile Mourning'
a. Almond Cake to Die For
1 cup butter
1 cup sugar
3 eggs
1 jar almond filling
1 tsp vanilla extract
2-1/4 cups all-purpos flour
1/2 tsp salt
1/4 cup milk
2 Tsp orange zest
Beat butter adn sugar, and add eggs one at a time. Beat in almond filling and vanilla extract until blended. I separate bowl, mix flour, baking powder and salt. Add to almond mixture, a little at a time, mixing milk i slowly. Add orange zest and beat until batter is blended. Spread batter evenly in a greased ad flouted 10'' tube pan or a large Bundt pan.
Bake for almost an hour. Cook
b. Haley's Strawberry Biscuits
1 cup dicd strawberries
3 Tbsp sugar
2 cups flour
1 Tbsp baking powdr
1/4 tsp baking soda
1/2 tsp salt
6 Tbsp cold butter
3/4 cup buttermilk
Toss strawberries with 2 Tbsp sugar, and set aside. Sift together flour, remaining sugar, aking powder, aking soda, and salt, then cut in the butter. Stir in strawberries, coating them with flour. Stir in buttermilk until flour mixture is moist.
Gently knead the flour on a floured work surface. Pat to about 3/4'' thick, then use a 2'' biscuit cutter to stamp our rounds. Bake for 20 mins at 450 degrees
Around 16 biscuits
c. Cranberry-Orange bread
2 cups flour
1 c up sugar
1-1/2 tsp baking powder
3/4 tsp salt
2 Tbsp shortening
1 gg, beaten
3/4 cup orange juice
Granted rind of 1 orange
1 cup raw cranberries
1/2 cup broken pecans
Mix flour, sugar, aking powder, and salt. Cream in shortening, egg, orange juice, and orange rind. Fold in cranberries and nuts. Bake in greased pan for 50 mins at 350 dg. Cool before slicing.
d. Theo's Coco Macaroons
3 egg whites
1/2 cup sugar
1/2 tsp vanilla extract
5 cups flake coconut
at egg whitesu ntil stiff, then fold in the rest of ingredients until nicely mixed. Drop rounded spoonfuls onto a cookie sheet, and bake for 15 mins in 300 deg oven.
3 dozen cookies
e. Raspberry Choco Chip Muffins
1/2 cup butter
3/4 cup sugar
1 tsp vailla
1 tsp orange zest
1 cup choco chips
2 cups flour
2 tsp baking powder
1/2 cup milk
2 cups raspberries
Cream butter and sugar together, then add vanilla and orange zest. Mix together choco chips, 2 cups flour, and baking powder in a separate bowl. Now add dry ingredients, one at a time, to wet mixture. Slowly add i milk, then fold in raspberries
Bake at 375 deg for 30 mins
8-10 muffins
f. Cinnamon Apple Scones
6 Tbsp bbutter
2 cups chopped appls
2 cups all-purpose flour
1/3 cup sugar
1 Tsp baking powder
1/2 tsp salt
1/2 cup whipping cream
1 tsp ground cinnamon
2 Tbsp granulated sugar
Melt 3 Tbsp butter, and cook apples over medium heat. Stir frequently until tender. Stir together flour, sugar, baking powder, and salt i a mixing bowl, then cut in remaining 3 Tbsp of utter until mixture is coarse. Add whipping cream and apples and mix by hand until dough forms a ball.
Knead dough on floured surface 5-6 times. Flatten dough to form an 8'' circle, sprinkle with cinnamon and sugar mixture, and cut into 12 wedges. Bake at 400 deg for 30 mins.
g. Blueberry Sour Cream Muffins
1/4 cup applesauce
3/4 cup sugar
2 eggs
1-1/4 cups flour
1/2 tsp baking soda
1/4 cup sour cream
1 cup blueberries
Stir applesauce, sugar and eggs. Combine flour and baking soda, then blend in wet mixture. Stir in sour cream, followed by blueberries. Spoon batter into muffin tins (1/4 cup full).
Bake at 400 deg for 15 mins
h. Marmalade and Cream Cheese Tea Sandwiches
Mix 2-3 Tbsp of orange marmalade and approximately 1/3 cup chopped pecans into softened cream cheese. Spread onto bread, and cut off crusts
i. Flourless Choco Tea Cake
12 oz semisweet chips
1/2 cup butter
1/4 cup sugar
1 tea bag
3 eggs
Whipped cream
Melt choco chips, butter, sugar, water, and contents of tea bag over medium heat, stirring for 3-4 mins. Remove from heat and fold in eggs, until mixture is smooth. Pour ito 9'' pie plate lied with waxed paper. Bake for 12 mins at 425 degrees. Cool, cover loosely, and refrigerate overnight until cake sets
Remove from refrigerater, and allow cake to sit for 15 mins.
1 cup butter
1 cup sugar
3 eggs
1 jar almond filling
1 tsp vanilla extract
2-1/4 cups all-purpos flour
1/2 tsp salt
1/4 cup milk
2 Tsp orange zest
Beat butter adn sugar, and add eggs one at a time. Beat in almond filling and vanilla extract until blended. I separate bowl, mix flour, baking powder and salt. Add to almond mixture, a little at a time, mixing milk i slowly. Add orange zest and beat until batter is blended. Spread batter evenly in a greased ad flouted 10'' tube pan or a large Bundt pan.
Bake for almost an hour. Cook
b. Haley's Strawberry Biscuits
1 cup dicd strawberries
3 Tbsp sugar
2 cups flour
1 Tbsp baking powdr
1/4 tsp baking soda
1/2 tsp salt
6 Tbsp cold butter
3/4 cup buttermilk
Toss strawberries with 2 Tbsp sugar, and set aside. Sift together flour, remaining sugar, aking powder, aking soda, and salt, then cut in the butter. Stir in strawberries, coating them with flour. Stir in buttermilk until flour mixture is moist.
Gently knead the flour on a floured work surface. Pat to about 3/4'' thick, then use a 2'' biscuit cutter to stamp our rounds. Bake for 20 mins at 450 degrees
Around 16 biscuits
c. Cranberry-Orange bread
2 cups flour
1 c up sugar
1-1/2 tsp baking powder
3/4 tsp salt
2 Tbsp shortening
1 gg, beaten
3/4 cup orange juice
Granted rind of 1 orange
1 cup raw cranberries
1/2 cup broken pecans
Mix flour, sugar, aking powder, and salt. Cream in shortening, egg, orange juice, and orange rind. Fold in cranberries and nuts. Bake in greased pan for 50 mins at 350 dg. Cool before slicing.
d. Theo's Coco Macaroons
3 egg whites
1/2 cup sugar
1/2 tsp vanilla extract
5 cups flake coconut
at egg whitesu ntil stiff, then fold in the rest of ingredients until nicely mixed. Drop rounded spoonfuls onto a cookie sheet, and bake for 15 mins in 300 deg oven.
3 dozen cookies
e. Raspberry Choco Chip Muffins
1/2 cup butter
3/4 cup sugar
1 tsp vailla
1 tsp orange zest
1 cup choco chips
2 cups flour
2 tsp baking powder
1/2 cup milk
2 cups raspberries
Cream butter and sugar together, then add vanilla and orange zest. Mix together choco chips, 2 cups flour, and baking powder in a separate bowl. Now add dry ingredients, one at a time, to wet mixture. Slowly add i milk, then fold in raspberries
Bake at 375 deg for 30 mins
8-10 muffins
f. Cinnamon Apple Scones
6 Tbsp bbutter
2 cups chopped appls
2 cups all-purpose flour
1/3 cup sugar
1 Tsp baking powder
1/2 tsp salt
1/2 cup whipping cream
1 tsp ground cinnamon
2 Tbsp granulated sugar
Melt 3 Tbsp butter, and cook apples over medium heat. Stir frequently until tender. Stir together flour, sugar, baking powder, and salt i a mixing bowl, then cut in remaining 3 Tbsp of utter until mixture is coarse. Add whipping cream and apples and mix by hand until dough forms a ball.
Knead dough on floured surface 5-6 times. Flatten dough to form an 8'' circle, sprinkle with cinnamon and sugar mixture, and cut into 12 wedges. Bake at 400 deg for 30 mins.
g. Blueberry Sour Cream Muffins
1/4 cup applesauce
3/4 cup sugar
2 eggs
1-1/4 cups flour
1/2 tsp baking soda
1/4 cup sour cream
1 cup blueberries
Stir applesauce, sugar and eggs. Combine flour and baking soda, then blend in wet mixture. Stir in sour cream, followed by blueberries. Spoon batter into muffin tins (1/4 cup full).
Bake at 400 deg for 15 mins
h. Marmalade and Cream Cheese Tea Sandwiches
Mix 2-3 Tbsp of orange marmalade and approximately 1/3 cup chopped pecans into softened cream cheese. Spread onto bread, and cut off crusts
i. Flourless Choco Tea Cake
12 oz semisweet chips
1/2 cup butter
1/4 cup sugar
1 tea bag
3 eggs
Whipped cream
Melt choco chips, butter, sugar, water, and contents of tea bag over medium heat, stirring for 3-4 mins. Remove from heat and fold in eggs, until mixture is smooth. Pour ito 9'' pie plate lied with waxed paper. Bake for 12 mins at 425 degrees. Cool, cover loosely, and refrigerate overnight until cake sets
Remove from refrigerater, and allow cake to sit for 15 mins.
Thursday, July 1, 2010
Recipes from Karen MacInerney's "Dead and Berried"
a. Peach Sunrise Coffee Cake
2 cups APF
1 Tbsp baking powder
1/2 tsp salt
2 Tbsp sugar
1/3 cup butter
1 egg
1 cup milk
1/2 cup melted butter
1/4 cup brown sugar, packed
1/2 tsp cinnamon
2 cups peaches, thinly sliced
1/3 cup sour cream
1/2 cup raspberry preserves
In a large bowl, stir together flour, baking powder, salt and sugar. Cut in butter. In a separate bowl, beat together egg and milk, and add to the flour mixture, stirring until just mixed. Set aside
Combine meltedb utter, brown sugar, and cinnamon; spread over bottom of greased 9'' pan. Arrange peach slices in four rows, and spoon half of batter smoothly on top. Combine sour cream and raspberry preserves, and pour over batter. Drop spoonfuls of remaining batter over preserves mixture, and smooth
Bake at 350 deg for 50 mins, cool for 15 mins, then invert.
b. To-Die-For Choco Cherry Brownies
2 eggs
1 tsp vanilla extract
1 cup sugar
1/2 lb dark choco, chopped
1/2 cup butter
1/2 cup flour
1/4 cup unsweetened cocoa
1/2 cup dried cherries
1/2 cup chopped dark chocolate
Whisk together the eggs, vanilla and sugar until smooth. Melt 1/2 lb choco and butter; add to egg mixture, and whisk in.
In a separate bowl, mix flour, cocoa, and fold into mixture. Fold in cherries and dark choco pieces, and spread ito grased 8'' pan.
Bake at 350 deg for 20-25 mins
Cherry Choco Frosting
4 oz dark choco, choppd
1/2 cup cream
1-2 tsp cherry liqueur
Bring cream to a full boil over medium-high heat, and add choco. Remove from heat and allow to stand. Stir until choco is melted, add liqueur, and spread over cooled brownies.
c. Smooth Vanilla Flan
Nonstick spreay
4 eggs
1/8 tsp salt
2 cups milk
1-1/2 vanilla extract
10 Tbsp cor syrup
6 Tbsp brown sugar
Half-fill a 9''x13'' pan with water. Place in the center of oven, and preheat to 350 deg. Spreay 6 ramekins with nonstick spray.
Break eggs into bowl, add salt, and beat lightly with a whisk until yolks are broken. Slowly pour in milk and vanilla, and keep beating. Spray a tbsp with cooking spray; use it to measure out corn syrup. Drizzle corn syrup in while whisking, mixing until all 10 tbsps are blended. Press 1 tbsp brown sugar into bottom of each ramekin, dividing it equally. Gently place ramekins into pan of hot water, and bake for 35-40 mins, or until knife inserted all the way into the flan comes out clea.
Remove and cool ramekins to room temperature, and run a knife around edges to invert them with the syrup. Serve cold at room temperature.
d. Emmeline's Cardamom Banana Bread
2 cups all purpose flour
3/4 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1/2 cup brown sugar, packed
1/4 cup softened butter
2 eggs
3 bananas, mashed
1/3 cup sour cream
1 tsp cardamom
2/3 cup walnuts
In a large bowl, cream sugars and butter, and add eggs one at a time, followed by banana, sour cream and cardamom. Beat until blended.
Combine flour, baking soda, and salt in a separate bowl. Add flour mixture to banaan mixture, mixing until just moist. Stir in walnuts and spoon batter onto greased 9''x5'' pan.
Bake at 350 deg for one hour
e. Barbara Hahn's Berried Medley Lemon Streusel Muffins
Streusel Topping
1/4 cup melted butter
1/2 cup flour
2 Tbsp sugar
1-1/2 tsp finely shredded lemon peel
Muffins
2-1/2 cups flour
2 tsp baking powder
1 tsp baking soda
1-1/3 cups sugar
1 Tbsp finely shredded lemon peel
1 egg
1 cup buttermilk
1/2 cup melted butter
1 Tbsp lemon juice
1-1/2 cups berries, slightly thawed
1 Tbsp flour
Preheat oven to 400 deg
Stir streusel ingredints to form soft crumbly dough.
Whisk dry muffin ingredients and lemon peel in one bowl. Combine liquid ingredients in another. Mix the two until fully blended
Cut large berries in pieces, and leave small berries whole. Toss berries in 1 tbsp flour to coat, then gently fold into dough, handling only enough to incorporate berries.
Line large muffin tin with paper muffin liners, and fill each 1/4'' from top. Crumble streusel over each, and bake for 15 mins, then reduce heat to 350 deg, and bake for 10 more. Cool for 5 mins
2 cups APF
1 Tbsp baking powder
1/2 tsp salt
2 Tbsp sugar
1/3 cup butter
1 egg
1 cup milk
1/2 cup melted butter
1/4 cup brown sugar, packed
1/2 tsp cinnamon
2 cups peaches, thinly sliced
1/3 cup sour cream
1/2 cup raspberry preserves
In a large bowl, stir together flour, baking powder, salt and sugar. Cut in butter. In a separate bowl, beat together egg and milk, and add to the flour mixture, stirring until just mixed. Set aside
Combine meltedb utter, brown sugar, and cinnamon; spread over bottom of greased 9'' pan. Arrange peach slices in four rows, and spoon half of batter smoothly on top. Combine sour cream and raspberry preserves, and pour over batter. Drop spoonfuls of remaining batter over preserves mixture, and smooth
Bake at 350 deg for 50 mins, cool for 15 mins, then invert.
b. To-Die-For Choco Cherry Brownies
2 eggs
1 tsp vanilla extract
1 cup sugar
1/2 lb dark choco, chopped
1/2 cup butter
1/2 cup flour
1/4 cup unsweetened cocoa
1/2 cup dried cherries
1/2 cup chopped dark chocolate
Whisk together the eggs, vanilla and sugar until smooth. Melt 1/2 lb choco and butter; add to egg mixture, and whisk in.
In a separate bowl, mix flour, cocoa, and fold into mixture. Fold in cherries and dark choco pieces, and spread ito grased 8'' pan.
Bake at 350 deg for 20-25 mins
Cherry Choco Frosting
4 oz dark choco, choppd
1/2 cup cream
1-2 tsp cherry liqueur
Bring cream to a full boil over medium-high heat, and add choco. Remove from heat and allow to stand. Stir until choco is melted, add liqueur, and spread over cooled brownies.
c. Smooth Vanilla Flan
Nonstick spreay
4 eggs
1/8 tsp salt
2 cups milk
1-1/2 vanilla extract
10 Tbsp cor syrup
6 Tbsp brown sugar
Half-fill a 9''x13'' pan with water. Place in the center of oven, and preheat to 350 deg. Spreay 6 ramekins with nonstick spray.
Break eggs into bowl, add salt, and beat lightly with a whisk until yolks are broken. Slowly pour in milk and vanilla, and keep beating. Spray a tbsp with cooking spray; use it to measure out corn syrup. Drizzle corn syrup in while whisking, mixing until all 10 tbsps are blended. Press 1 tbsp brown sugar into bottom of each ramekin, dividing it equally. Gently place ramekins into pan of hot water, and bake for 35-40 mins, or until knife inserted all the way into the flan comes out clea.
Remove and cool ramekins to room temperature, and run a knife around edges to invert them with the syrup. Serve cold at room temperature.
d. Emmeline's Cardamom Banana Bread
2 cups all purpose flour
3/4 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1/2 cup brown sugar, packed
1/4 cup softened butter
2 eggs
3 bananas, mashed
1/3 cup sour cream
1 tsp cardamom
2/3 cup walnuts
In a large bowl, cream sugars and butter, and add eggs one at a time, followed by banana, sour cream and cardamom. Beat until blended.
Combine flour, baking soda, and salt in a separate bowl. Add flour mixture to banaan mixture, mixing until just moist. Stir in walnuts and spoon batter onto greased 9''x5'' pan.
Bake at 350 deg for one hour
e. Barbara Hahn's Berried Medley Lemon Streusel Muffins
Streusel Topping
1/4 cup melted butter
1/2 cup flour
2 Tbsp sugar
1-1/2 tsp finely shredded lemon peel
Muffins
2-1/2 cups flour
2 tsp baking powder
1 tsp baking soda
1-1/3 cups sugar
1 Tbsp finely shredded lemon peel
1 egg
1 cup buttermilk
1/2 cup melted butter
1 Tbsp lemon juice
1-1/2 cups berries, slightly thawed
1 Tbsp flour
Preheat oven to 400 deg
Stir streusel ingredints to form soft crumbly dough.
Whisk dry muffin ingredients and lemon peel in one bowl. Combine liquid ingredients in another. Mix the two until fully blended
Cut large berries in pieces, and leave small berries whole. Toss berries in 1 tbsp flour to coat, then gently fold into dough, handling only enough to incorporate berries.
Line large muffin tin with paper muffin liners, and fill each 1/4'' from top. Crumble streusel over each, and bake for 15 mins, then reduce heat to 350 deg, and bake for 10 more. Cool for 5 mins
Recipes from Laura Childs 'The English Breakfast Murder'
a. Blackberry Cobbler
1 cup All Purpose Flour
1/4 tsp salt
2 Tbsp plus 2 tsp vegetable oil
3 Tbsp cold watr
2 Tbsp cornstarch
1/2 cup unsweetened orange juice, divided
8 cups fresh blackberries
2/3 cup sugar
1/4 tsp ground cinnamo
1/4 tsp ground nutmeg
1/4 tsp groud cloves
Vegetable cooking spray
Combine flour and salt in a small bowl, and stir well. Combine oil and water in a small bowl and stir well. Pour oil mixture ito flour mixture and stir with a fork until dry ingredients are moistened. Shape into a ball, cover, and chill.
Combine cornstarch with 1/4 cup orange juice. Combine remaining 1/4 cup orange juice, blackberries, sugar, cinnamo, nutmeg, cloves in a heavy sauce pan. Stir and bring to a boil, reduce heat, and simmer for 8 mins. Stir in cornstarch and orange juice mixture. Return to a boil, and cook 1 min, stirring constantly until thick and bubbly. Remove and pour into 10x6x2 pan coated with cooking spray.
Roll dough to 1/8'' thickness on lightly floured surface. Cut into 1/2 inch strips and arrange over blackberry mixture in a lattice design. Bake at 425 deg for 35 mins
8 servings
b. Chilled Peach Soup
4 ripe peaches
1/2 cup dry white wine
1-1/2 cups low-fat buttermilk
1/4 cup orange juice
2 Tbsp. honey
Salt
Peel and pit the peaches, then cut into chunks, removing bits of red flesh. Combine peaches and wine in blender and puree until smooth. Combine puree with buttermilk, orange juice, honey, and dash of salt.
Cover andrefrigerate at leeast 4 hours.
6 servings
c. Ginger-Pear Scones
2 cups all-purpose flour
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, cut into small chunks
3/4 cup pears, diced and dried
1/3 cup chopped candied ginger
2/3 cup buttermilk
1 beaten egg
In large bowl, mix flour, sugar, baking powder, ground ginger, baking soda and salt. Cut in butter until mixture is crumbly. Mix in the pears and candied ginger. Mix in buttermilk to blend. Gather mixture ito a ball and gently knead on lightly floured surface.
Pat or roll out 3/4 ich thick. Cut out 12 circles with a 2-1/2'' or 3'' cutter, rerolling scraps asncessary. Place on baking sheet and brush tops with beaten egg, then sprinkle with sugar. Bakt at 425 deg for 15 mins
d. Minature Almond Cakes
1 cup blanced almonds
1-1/3 cups sugar
1 cup all-purpose flour
3 egg whites
Pulse almonds in food processor until finely ground. Add sugar and flour, process until blended. Blend in the egg whites. With floured hands, shape mixtur into 24 balls and place 2'' apart on greased cookie sheets.
Bake at 325 deg for 30 mins or until cakes are crisp outside and soft inside. Cool
e. Tea-Bone Sauce
3/4 cup boiling water
2 green tea bags
3 Tbsp minced green onions
2 Tbsp. extra virgin olive oil
1 Tbsp. lemo juice
1 Tbsp. soy sauce
2 tsp honey
1 tsp minced fresh-peeled ginger
1/4 tsp minced and seeded chili pepper
1/8 tsp. salt
3 cloves garlic, minced
Combine boiling water and tea in bowl; cover and steep for 3 mins. Strain tea into another bowl or remove tea bags. Add remaining ingredients, stir, then cover and chill for about 30 mins.
Good dip
1 cup All Purpose Flour
1/4 tsp salt
2 Tbsp plus 2 tsp vegetable oil
3 Tbsp cold watr
2 Tbsp cornstarch
1/2 cup unsweetened orange juice, divided
8 cups fresh blackberries
2/3 cup sugar
1/4 tsp ground cinnamo
1/4 tsp ground nutmeg
1/4 tsp groud cloves
Vegetable cooking spray
Combine flour and salt in a small bowl, and stir well. Combine oil and water in a small bowl and stir well. Pour oil mixture ito flour mixture and stir with a fork until dry ingredients are moistened. Shape into a ball, cover, and chill.
Combine cornstarch with 1/4 cup orange juice. Combine remaining 1/4 cup orange juice, blackberries, sugar, cinnamo, nutmeg, cloves in a heavy sauce pan. Stir and bring to a boil, reduce heat, and simmer for 8 mins. Stir in cornstarch and orange juice mixture. Return to a boil, and cook 1 min, stirring constantly until thick and bubbly. Remove and pour into 10x6x2 pan coated with cooking spray.
Roll dough to 1/8'' thickness on lightly floured surface. Cut into 1/2 inch strips and arrange over blackberry mixture in a lattice design. Bake at 425 deg for 35 mins
8 servings
b. Chilled Peach Soup
4 ripe peaches
1/2 cup dry white wine
1-1/2 cups low-fat buttermilk
1/4 cup orange juice
2 Tbsp. honey
Salt
Peel and pit the peaches, then cut into chunks, removing bits of red flesh. Combine peaches and wine in blender and puree until smooth. Combine puree with buttermilk, orange juice, honey, and dash of salt.
Cover andrefrigerate at leeast 4 hours.
6 servings
c. Ginger-Pear Scones
2 cups all-purpose flour
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, cut into small chunks
3/4 cup pears, diced and dried
1/3 cup chopped candied ginger
2/3 cup buttermilk
1 beaten egg
In large bowl, mix flour, sugar, baking powder, ground ginger, baking soda and salt. Cut in butter until mixture is crumbly. Mix in the pears and candied ginger. Mix in buttermilk to blend. Gather mixture ito a ball and gently knead on lightly floured surface.
Pat or roll out 3/4 ich thick. Cut out 12 circles with a 2-1/2'' or 3'' cutter, rerolling scraps asncessary. Place on baking sheet and brush tops with beaten egg, then sprinkle with sugar. Bakt at 425 deg for 15 mins
d. Minature Almond Cakes
1 cup blanced almonds
1-1/3 cups sugar
1 cup all-purpose flour
3 egg whites
Pulse almonds in food processor until finely ground. Add sugar and flour, process until blended. Blend in the egg whites. With floured hands, shape mixtur into 24 balls and place 2'' apart on greased cookie sheets.
Bake at 325 deg for 30 mins or until cakes are crisp outside and soft inside. Cool
e. Tea-Bone Sauce
3/4 cup boiling water
2 green tea bags
3 Tbsp minced green onions
2 Tbsp. extra virgin olive oil
1 Tbsp. lemo juice
1 Tbsp. soy sauce
2 tsp honey
1 tsp minced fresh-peeled ginger
1/4 tsp minced and seeded chili pepper
1/8 tsp. salt
3 cloves garlic, minced
Combine boiling water and tea in bowl; cover and steep for 3 mins. Strain tea into another bowl or remove tea bags. Add remaining ingredients, stir, then cover and chill for about 30 mins.
Good dip
Wednesday, June 30, 2010
Recipes from Laura Childs 'Eggs in Purgatory'
a. Eggs in Purgatory
1/4 cup finely chopped onion
2 tbsp olive oil
2 cups canned tomatoes
Pinch of dried oregano
Tabasco sauce
Salt and Peppr
8 large eggs
In a large skillet, cook onion in olive oil over medium heat for 8 to 10 mins. Add tomtoes, oregano, chipotle pepper, Tabasco sauce, and salt and pepper. Simmer 12 mins until thickened. Break an egg into a small bl. Using spoon, make indentations in the tomato sauce, and slide in egg one at a time. Cook and cover until eggs are set. Serve with toast
b. Strawberry Spinach Salad
1 bunch spinach, rinsed and torn
10 large berries
1/2 cup pecans
1/2 cup sugar
1 tsp salt
1/3 cup white wine vinegaar
1 cup salad oil
Mix spinach,strawberries and pecans in a large bowl. In the blender, mix sugar, salt, vinegar and oil until smooth. Pour dressing over salad greens, and toss lightly until coated.
c. Cherry Pie Muffins
2-1/2 cups flour
1/2 cup sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 lb butter, melted
1 cup sour cream
1 egg
1/2 tsp vanilla
1 can cherry pie filling
1 cup slivered almonds, toasted
Sift together flour,sugar, baking powder, baking soda and salt. Make a well in the middle, and add butter, sour cream, egg and vanilla. Mix together well. Add cherry pie filling and slivered almonds, and mix again. Spoon batter into greased muffin tins, and bake at 400 deg for 3 mins.
d. Corn and Red Pepper Pancakes
2 cups corn
1/4 cup red pepper, diced
1/4 cup onion, chopped
2 cups melted butter
1-1/2 cups flour
3 eeffs
1-1/2 cups cream or half and half
Combine corn, red pepper, onion and parsley in a large bowl. Stir in melted butter. Add flour and stir to coat vegtables. In separate bowl, lightly beat eggs, then add cream. Fold egg/cream mixture into vegetable mixture. Cook as dollar-size pancakes, and serve with sour cream and salsa
1/4 cup finely chopped onion
2 tbsp olive oil
2 cups canned tomatoes
Pinch of dried oregano
Tabasco sauce
Salt and Peppr
8 large eggs
In a large skillet, cook onion in olive oil over medium heat for 8 to 10 mins. Add tomtoes, oregano, chipotle pepper, Tabasco sauce, and salt and pepper. Simmer 12 mins until thickened. Break an egg into a small bl. Using spoon, make indentations in the tomato sauce, and slide in egg one at a time. Cook and cover until eggs are set. Serve with toast
b. Strawberry Spinach Salad
1 bunch spinach, rinsed and torn
10 large berries
1/2 cup pecans
1/2 cup sugar
1 tsp salt
1/3 cup white wine vinegaar
1 cup salad oil
Mix spinach,strawberries and pecans in a large bowl. In the blender, mix sugar, salt, vinegar and oil until smooth. Pour dressing over salad greens, and toss lightly until coated.
c. Cherry Pie Muffins
2-1/2 cups flour
1/2 cup sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 lb butter, melted
1 cup sour cream
1 egg
1/2 tsp vanilla
1 can cherry pie filling
1 cup slivered almonds, toasted
Sift together flour,sugar, baking powder, baking soda and salt. Make a well in the middle, and add butter, sour cream, egg and vanilla. Mix together well. Add cherry pie filling and slivered almonds, and mix again. Spoon batter into greased muffin tins, and bake at 400 deg for 3 mins.
d. Corn and Red Pepper Pancakes
2 cups corn
1/4 cup red pepper, diced
1/4 cup onion, chopped
2 cups melted butter
1-1/2 cups flour
3 eeffs
1-1/2 cups cream or half and half
Combine corn, red pepper, onion and parsley in a large bowl. Stir in melted butter. Add flour and stir to coat vegtables. In separate bowl, lightly beat eggs, then add cream. Fold egg/cream mixture into vegetable mixture. Cook as dollar-size pancakes, and serve with sour cream and salsa
Tuesday, June 29, 2010
Recipes from Dianne Mott Davidson's "Cereal Murders"
a. Happy Endings Plum Cake
1 cup butter
3/4 cup sugar
3/4 cup dark brown sugar
2 large eggs
1 tsp vanillaextract
2-1/2 cups APF
2 tsps baking powdr
1 tsp baking soda
1/2 tsp salt
2 tsps ground cinnamon
1 16-ounce can purple plums packed in syrup, well drained, the syrup resrved and the plums chopped
Confectioner's sugar
Preheat oven to 400 deg. In a large mixing bowl, beat the butter until creamy and light, then gradually add the sugars, beating until creamy and smooth. Beat in the eggs, then the vanilla.
Sift the flour, baking powder, baking soda, salt and cinnamon together. Stir the dry ingredients into the butter mixture, alternating with 1/2 cup reserved syrup, beginning and ending with dry ingredients. Stir in the plums
Pour the batter into a buttered 9'' x 13'' pan, and bake for 25-30 mins.
12-16 servings
b. Chocolate Dipped Biscottis
1cup sugar
1/2 cupbutter, melted and cooled
2 tbsp anise-flavored liqueur
1-1/2 tbps spur mash whiskey
2 tbsp anise sed
3 large eggs
1 cup chopped almonds
2-3/4 cups all purpose flour
1-1/2 tsps baking powder
1 12-oz package semisweet choco chips
2 tbps solid vegetable shortening
Mix sugar and butter in a large bowl. Add liqueur, whiskey and snise seed. Beat in the eggs, then stir in the nuts.
Sift the dry ingredients together. Gently dtir the dry ingredients until well-incorportad. cover with plastic wrap and chill for about 3 hours.
Preheat oven to 375 deg. Butter two cookie shets. Shape the dough on cookie sheets into 3 loaves, about 2'' wide and 1/2'' thick. Bake for 20 mins, until loaves are puffed and browned.
When the loaves are cool enough to touch, cut each of them into diagonal slices about 1/2 inch thick. Lay the slices on their cut sides, and taost for 15 mins at 375 deg. Cool
Dip biscotti in chocolate the day they are to be served. Melt choco chips with shortening, stirring frequently. Remove from heat and stir until thermometer reads 85 deg. Holding each cookie by its bottom, gently dip tops into chocolate. Turn immediately and allow to dry, uncoated side down, on waxpaper.
4 dozen
c. Irish Soda Bread
2-1/2 app-purpose flour
1/2 cup sugar
1-1/2 tsps baking powder
3/4 tsp salt
1/2 tsp baking soda
1/2 cup butter
1 cup raisings
1 tbsp caraway seeds
1 large egg
1-1/4 cups buttermilk
1/4 cup sour cream
Preheat oven to 350 deg, and butter a 9'' pan.
Sift together dry ingredients, and cut butter into this mixture until it resembles small peas. Blend in the raisins and carawayseeds.
Beat the egg, buttermmilk and sour cream together until blended. Stir the eff mixture into the dry mixture just until blended. Bake for around an hour
1 round loaf
d. Nachos Schulz
1 15-oz can of chili beans in chili gravy
9 tbsps picante sauc
1 15-oz bag corn tortilla chips
4 cups grated cheddar cheese
1 aocado
1 tbsp fresh lemon juice
1-1/2 sour cream
1 tbps grated onion
4 scallions, both white and green parts, chopped
1 cup pitted black olives, chopped
1 tomato, chopped
Preheat oven to 400 deg. Mash beans with 1/2 cup of picante sauce. Grease 2 9''x13'' pans. Place half chips in each pan, then spoon bean mixture on top, followed by as sprinkling of cheese. Bake for about 10 mins.
Meanwhile, peel, pit and mash avocado, then mix it with lemon juice, 1/2 cup of sour cream, onion, and 1 tbps picante sauce.
Garnish nachos with guacamole, the remaining cup of sour cream, scallions, tomato and olivs.
6-8 servings
e. Red'n'Whitees
1 cup butter, softened
1 3-oz cream cheese, softened
1/2 cup sugar
1 tsp vanilla extract
2 cups APF
36 small ripe strawberres, hulled and halved
Preheat oven to 350 dg. In a mixing bowl, beat the butter with cream cheese until blended. Beat in sugar and vanilla, stir in flour until well-mixed.
Using a 1/2 tbsp measure, shape mixture into small balls and place 2'' apart on ungreased cookie sheets. Make a small indentation on top of each cookie with the thumb, and carefully place a strawberry half in each indentation. Bake for 12-18 minutes
5 dozen
f. Galaxy Doughnuts
5 tsps active dry yeast
1/3 cup warm water
2-1/4 cups plus 1/2 tsp sugar
1/3 cup solid vegetable shortening, melted
1-1/2 cups milk, scalded and coold to lukewarm
2 tsps salt
2 tsps vanilla extract
2 large eggs
1/4 cup wheat grm
1/4 cup soy bran flour
4-1/2 cups APF
2 tsps ground cinnamon
1 cup butter, melted
Sprinkle yeast over warm water, and allow it to soften for 5 mins. Stir yeast into water along with 1/2 tsp sugar. Set mixture asie to proof for 10 mins; it should be foamy.
Mix the melted shortening into the warm milk, then add liquid to the yeast mixture, along with 1/4 cup of remaining sugar, salt, vanilla, eggs, wheat germ, soy flour, oat barn, and 1-1/2 cups of flour. Beat vigorously until well blended. Stir in remaining flour and beat until smooth.
Cover bowl with plastic wrap, and place it in a warm place until dough doubles in bulk (~1 hour).
Punch the dough down, turn it out on a wll-floured board, and pat it out so that the dough is about 1/2'' thick. Using a star cookie cutter, cut out dough, and place the doughnuts about 2'' apart on buttered cookie sheets.
All;ow doughnuts to rise uncovered for about 20-30 mins or until they have doubled.
Preheat oven to 400 deg, and mix the remaining 2 cups of sugar with cinnamon. Bake for 10-15 mins until golden brown. Dip into melted butter, and roll them in cinnamon sugar
3 dozen
g. Sorry Cake
Cake:
2 cups APF
3/4 tsp tsp baking soda
1/2 tsp salt
1/2 cup vegetable shortening
1/2 cup butter
1-2/3 cups sugar
6 large eggs, separated
1 cup buttermilk
1 tbsp orange zst
2 cups Shredded Wheat cereal, broken into shreds
1 cup cranberrires, quartered
1/2 cup chopped pecans
1/4 tsp cream of tartar
Frosting
1/2 8-oz cream cheese, softened
1/4 cup butter, softened
3 cups sugar
1 tbps orange juice
1 tsp orange zest
Preheat oven to 350 deg.
To make the cake, sift together flour, baking soda, salt. Beat shortening with buttr until well combined. Cream in sugar, and beat until fluffy and light. Beat in the egg yolks one at a time until wll combined. Add flour mixture alternately with buttermilk, ending with flour mixture. Stir in zest, cereal, cran, and pecans. Beat cream of tartar into the eff whites until stiff. Gently fold whites into batter, and pour into 3 butterened 8 or 9'' rpound pans. Bake for 25-35 mins
To make frosting, beat cream cheese and butter. Gradually add sugar and orange juice, and beat until creamy andsmooth. Stir zest.
14-16 servings
h. Cereal Killer Cookies
2-1/4 cups old fashioned oats
2 6-oz packages almond brickle chips
1-2/3 cups APF
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup firmly packed brown sugar
3/4 cup granulated sugar
1 cup unsalted butter
2 large eggs
1 tbps vanilla extract
Preheat oven to 375 deg.
Mix oats with brickle chips. Sift flour, baking soda, baking powder and salt together. Mix sugars until blended, then add butter, and process until smooth.
Add eggs and vanilla, followd by flour mixture, and blend well. Pour this over oats and brickle chips, and stir until well commbined.
Place 2-tbps scoops of dough 2'' apart on ungreasd cookie sheets. Bake for 12-15 minutes.
4-5 dozen
i. Julian's Cheese Manicotti
Sauce:
1 large onion, chopped
4 garlic cloves, pressed or chopped
2 tbps olive oil
2 6-ozcans tomato paste, plus water
2 tbps organo leaves, chopped
1 small bay leaf
1 tsp salt
1/2 tsp black pepper
Pasta
1 tsp olive oil
14 manicotti noodles
Filling:
1-1/2 cups ricotta cheese
6 large eggs
3/4 pound Fontina cheese, grated
1/4 pound mozzarella cheese, grated
1/3 cup freshly grated best-quality Parmesan cheese
6 tbps soft butter
1 tsp salt
3/4 tsp black pepper
2 tbps basil leaves, chopped
Preheat oven to 350 deg. To make sauce, gently saute onion and garlic in olive oil until onion is translucent. Add tomato paste and stir. Slowly add 4 tomato paste cans of water and stir. Add seasonings and allow sauce to simmer while the manicotti and filling is prepared.
Bring large pot of water to a boil, add the olive oil, and drop in manicotti. Cook for about 10-15 mins (tender crisp). Drain and run water over manicotti in a colander. Set aside.
To make the filling, beat ricotta with eggs, and add grated cheeses and softened butter. Add salt, pepper, basil, and combine everything slowly.
Gently fill cooked manicotti with chese mixture, and arrange in 2 buttered 9'' x 13'' pans. Cover pasta in each pan with half the sauce. Bake for about 20 mins
7 servings
j. Sweetheart Sandwiches
Cookies
1 stick butter
1-1/4 cups sugar
2 large eggs
1 tsp vanilla extract
1/2 cup unsweetened cocoa
2 cups flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
Filling
4 tbps unsalted butter
1 tsp vanilla extract
4 cups sugar
Whipping cream
To make cookies, creamm butter with sugar until ligh. Beat in eggs and vanilla. Sift cocoa, flour, salt, baking powder, baking soda together. Stir dry ingredients thoroughly into butter mixture. Cover and refrigerate for around 3 hours.
Preheat oven to 375 degres, and btuter 2 cookie sheets. Using a tsp measure, roll dough into balls, and place them 2'' apart. Bake for 10-15 mins, until cookies are puffed and surfaces are dry and cracked. Cool
To make filling, cream buter until light, and beat in vanilla, sugar, whipping cream until consistency is smooth and creamy .
When the cookies are completely cool, spread abouit 1/2 tbps of filling on bottom of one cookie, and top with another cookie.
Variation: For half a batch of vanilla-filled, and half a batch of peppermint-filled cookies, add 1/8 tsp peppermint extract to half the flling. Tint it green or pink before filling half the sandwiches.
3 dozen
1 cup butter
3/4 cup sugar
3/4 cup dark brown sugar
2 large eggs
1 tsp vanillaextract
2-1/2 cups APF
2 tsps baking powdr
1 tsp baking soda
1/2 tsp salt
2 tsps ground cinnamon
1 16-ounce can purple plums packed in syrup, well drained, the syrup resrved and the plums chopped
Confectioner's sugar
Preheat oven to 400 deg. In a large mixing bowl, beat the butter until creamy and light, then gradually add the sugars, beating until creamy and smooth. Beat in the eggs, then the vanilla.
Sift the flour, baking powder, baking soda, salt and cinnamon together. Stir the dry ingredients into the butter mixture, alternating with 1/2 cup reserved syrup, beginning and ending with dry ingredients. Stir in the plums
Pour the batter into a buttered 9'' x 13'' pan, and bake for 25-30 mins.
12-16 servings
b. Chocolate Dipped Biscottis
1cup sugar
1/2 cupbutter, melted and cooled
2 tbsp anise-flavored liqueur
1-1/2 tbps spur mash whiskey
2 tbsp anise sed
3 large eggs
1 cup chopped almonds
2-3/4 cups all purpose flour
1-1/2 tsps baking powder
1 12-oz package semisweet choco chips
2 tbps solid vegetable shortening
Mix sugar and butter in a large bowl. Add liqueur, whiskey and snise seed. Beat in the eggs, then stir in the nuts.
Sift the dry ingredients together. Gently dtir the dry ingredients until well-incorportad. cover with plastic wrap and chill for about 3 hours.
Preheat oven to 375 deg. Butter two cookie shets. Shape the dough on cookie sheets into 3 loaves, about 2'' wide and 1/2'' thick. Bake for 20 mins, until loaves are puffed and browned.
When the loaves are cool enough to touch, cut each of them into diagonal slices about 1/2 inch thick. Lay the slices on their cut sides, and taost for 15 mins at 375 deg. Cool
Dip biscotti in chocolate the day they are to be served. Melt choco chips with shortening, stirring frequently. Remove from heat and stir until thermometer reads 85 deg. Holding each cookie by its bottom, gently dip tops into chocolate. Turn immediately and allow to dry, uncoated side down, on waxpaper.
4 dozen
c. Irish Soda Bread
2-1/2 app-purpose flour
1/2 cup sugar
1-1/2 tsps baking powder
3/4 tsp salt
1/2 tsp baking soda
1/2 cup butter
1 cup raisings
1 tbsp caraway seeds
1 large egg
1-1/4 cups buttermilk
1/4 cup sour cream
Preheat oven to 350 deg, and butter a 9'' pan.
Sift together dry ingredients, and cut butter into this mixture until it resembles small peas. Blend in the raisins and carawayseeds.
Beat the egg, buttermmilk and sour cream together until blended. Stir the eff mixture into the dry mixture just until blended. Bake for around an hour
1 round loaf
d. Nachos Schulz
1 15-oz can of chili beans in chili gravy
9 tbsps picante sauc
1 15-oz bag corn tortilla chips
4 cups grated cheddar cheese
1 aocado
1 tbsp fresh lemon juice
1-1/2 sour cream
1 tbps grated onion
4 scallions, both white and green parts, chopped
1 cup pitted black olives, chopped
1 tomato, chopped
Preheat oven to 400 deg. Mash beans with 1/2 cup of picante sauce. Grease 2 9''x13'' pans. Place half chips in each pan, then spoon bean mixture on top, followed by as sprinkling of cheese. Bake for about 10 mins.
Meanwhile, peel, pit and mash avocado, then mix it with lemon juice, 1/2 cup of sour cream, onion, and 1 tbps picante sauce.
Garnish nachos with guacamole, the remaining cup of sour cream, scallions, tomato and olivs.
6-8 servings
e. Red'n'Whitees
1 cup butter, softened
1 3-oz cream cheese, softened
1/2 cup sugar
1 tsp vanilla extract
2 cups APF
36 small ripe strawberres, hulled and halved
Preheat oven to 350 dg. In a mixing bowl, beat the butter with cream cheese until blended. Beat in sugar and vanilla, stir in flour until well-mixed.
Using a 1/2 tbsp measure, shape mixture into small balls and place 2'' apart on ungreased cookie sheets. Make a small indentation on top of each cookie with the thumb, and carefully place a strawberry half in each indentation. Bake for 12-18 minutes
5 dozen
f. Galaxy Doughnuts
5 tsps active dry yeast
1/3 cup warm water
2-1/4 cups plus 1/2 tsp sugar
1/3 cup solid vegetable shortening, melted
1-1/2 cups milk, scalded and coold to lukewarm
2 tsps salt
2 tsps vanilla extract
2 large eggs
1/4 cup wheat grm
1/4 cup soy bran flour
4-1/2 cups APF
2 tsps ground cinnamon
1 cup butter, melted
Sprinkle yeast over warm water, and allow it to soften for 5 mins. Stir yeast into water along with 1/2 tsp sugar. Set mixture asie to proof for 10 mins; it should be foamy.
Mix the melted shortening into the warm milk, then add liquid to the yeast mixture, along with 1/4 cup of remaining sugar, salt, vanilla, eggs, wheat germ, soy flour, oat barn, and 1-1/2 cups of flour. Beat vigorously until well blended. Stir in remaining flour and beat until smooth.
Cover bowl with plastic wrap, and place it in a warm place until dough doubles in bulk (~1 hour).
Punch the dough down, turn it out on a wll-floured board, and pat it out so that the dough is about 1/2'' thick. Using a star cookie cutter, cut out dough, and place the doughnuts about 2'' apart on buttered cookie sheets.
All;ow doughnuts to rise uncovered for about 20-30 mins or until they have doubled.
Preheat oven to 400 deg, and mix the remaining 2 cups of sugar with cinnamon. Bake for 10-15 mins until golden brown. Dip into melted butter, and roll them in cinnamon sugar
3 dozen
g. Sorry Cake
Cake:
2 cups APF
3/4 tsp tsp baking soda
1/2 tsp salt
1/2 cup vegetable shortening
1/2 cup butter
1-2/3 cups sugar
6 large eggs, separated
1 cup buttermilk
1 tbsp orange zst
2 cups Shredded Wheat cereal, broken into shreds
1 cup cranberrires, quartered
1/2 cup chopped pecans
1/4 tsp cream of tartar
Frosting
1/2 8-oz cream cheese, softened
1/4 cup butter, softened
3 cups sugar
1 tbps orange juice
1 tsp orange zest
Preheat oven to 350 deg.
To make the cake, sift together flour, baking soda, salt. Beat shortening with buttr until well combined. Cream in sugar, and beat until fluffy and light. Beat in the egg yolks one at a time until wll combined. Add flour mixture alternately with buttermilk, ending with flour mixture. Stir in zest, cereal, cran, and pecans. Beat cream of tartar into the eff whites until stiff. Gently fold whites into batter, and pour into 3 butterened 8 or 9'' rpound pans. Bake for 25-35 mins
To make frosting, beat cream cheese and butter. Gradually add sugar and orange juice, and beat until creamy andsmooth. Stir zest.
14-16 servings
h. Cereal Killer Cookies
2-1/4 cups old fashioned oats
2 6-oz packages almond brickle chips
1-2/3 cups APF
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup firmly packed brown sugar
3/4 cup granulated sugar
1 cup unsalted butter
2 large eggs
1 tbps vanilla extract
Preheat oven to 375 deg.
Mix oats with brickle chips. Sift flour, baking soda, baking powder and salt together. Mix sugars until blended, then add butter, and process until smooth.
Add eggs and vanilla, followd by flour mixture, and blend well. Pour this over oats and brickle chips, and stir until well commbined.
Place 2-tbps scoops of dough 2'' apart on ungreasd cookie sheets. Bake for 12-15 minutes.
4-5 dozen
i. Julian's Cheese Manicotti
Sauce:
1 large onion, chopped
4 garlic cloves, pressed or chopped
2 tbps olive oil
2 6-ozcans tomato paste, plus water
2 tbps organo leaves, chopped
1 small bay leaf
1 tsp salt
1/2 tsp black pepper
Pasta
1 tsp olive oil
14 manicotti noodles
Filling:
1-1/2 cups ricotta cheese
6 large eggs
3/4 pound Fontina cheese, grated
1/4 pound mozzarella cheese, grated
1/3 cup freshly grated best-quality Parmesan cheese
6 tbps soft butter
1 tsp salt
3/4 tsp black pepper
2 tbps basil leaves, chopped
Preheat oven to 350 deg. To make sauce, gently saute onion and garlic in olive oil until onion is translucent. Add tomato paste and stir. Slowly add 4 tomato paste cans of water and stir. Add seasonings and allow sauce to simmer while the manicotti and filling is prepared.
Bring large pot of water to a boil, add the olive oil, and drop in manicotti. Cook for about 10-15 mins (tender crisp). Drain and run water over manicotti in a colander. Set aside.
To make the filling, beat ricotta with eggs, and add grated cheeses and softened butter. Add salt, pepper, basil, and combine everything slowly.
Gently fill cooked manicotti with chese mixture, and arrange in 2 buttered 9'' x 13'' pans. Cover pasta in each pan with half the sauce. Bake for about 20 mins
7 servings
j. Sweetheart Sandwiches
Cookies
1 stick butter
1-1/4 cups sugar
2 large eggs
1 tsp vanilla extract
1/2 cup unsweetened cocoa
2 cups flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
Filling
4 tbps unsalted butter
1 tsp vanilla extract
4 cups sugar
Whipping cream
To make cookies, creamm butter with sugar until ligh. Beat in eggs and vanilla. Sift cocoa, flour, salt, baking powder, baking soda together. Stir dry ingredients thoroughly into butter mixture. Cover and refrigerate for around 3 hours.
Preheat oven to 375 degres, and btuter 2 cookie sheets. Using a tsp measure, roll dough into balls, and place them 2'' apart. Bake for 10-15 mins, until cookies are puffed and surfaces are dry and cracked. Cool
To make filling, cream buter until light, and beat in vanilla, sugar, whipping cream until consistency is smooth and creamy .
When the cookies are completely cool, spread abouit 1/2 tbps of filling on bottom of one cookie, and top with another cookie.
Variation: For half a batch of vanilla-filled, and half a batch of peppermint-filled cookies, add 1/8 tsp peppermint extract to half the flling. Tint it green or pink before filling half the sandwiches.
3 dozen
Monday, June 28, 2010
Delicacies from Laura Child's 'The Jasmine Moon Murder'
a. Chocolate Sour Cream Muffins
5 oz semi-sweet chocolate
2 squares of baking chocolate
1/3 cup butter
3/4 cup sour cream
1 cup sugar
1 egg
2 tsp vanilla extract
1-1/2 cups APF
1 tsp baking soda
1/4 tsp salt
1/2 cup choco chips
Melt semi-sweet chocolate, baking chocolate and butter together in microwave. Cool to lukwarm, then mix in sour cream, brown sugar, egg and vanilla. Blend flour, soda, and salt together in large bowl, then add th chocolate mixture and blend well again. Add the chocolate chips. Pour batter into greased or paper-lined muffin tins, and bake in preheated 40 deg oven for 20 mins. Cool
12 muffins
b. Poached Pears with Chocolate
2 large, firm pears
6 tbsp apple juice
1/2 tso vanilla extract
1/4 tsp ground cinnamon
1 dash allspice
1 dash nutmeg
1 tso corn starch
1/2 cup semi-swet choco chips
1 tsp water
Core pears, and cut each pear into 8 sections lengthwise. Combine apple juice, vanilla and spices in a saucepan. Add pears to saucepan and bring to a simmer. Cover and simmer over low heat until fruit is fork tender. Combine cornstarch with just enough water to dissolve it, then add to the saucepan liquid until mixture thickens. Remove from heat and cool slightly.
Combine chocolate chips and water in the top of a double boiler until mixture is smooth. Arrange pear slices in two dessert bowls and artfully drizzle chocolate sauce over them. Serve immediately.
c. Jasmine Tea Truffles
8 oz high quality bittersweeet or semi-sweet chocolate
1/2 cup whipping cream
1/4 cup butter
4 tsp any tea
Chop chocolate into coarse pieces and melt with whipping cream in a heavy sauce pan over low heat. Stir occasionally until chocolate melts. Add butter and continue stirring until completely melted in. Remove from heat and let cool to room temperature, then mix in jasmine tea. Chill in refrigerator for about 8 hours.
To form truffles, form int balls, and roll in cocoa, nuts or coconut.
5 oz semi-sweet chocolate
2 squares of baking chocolate
1/3 cup butter
3/4 cup sour cream
1 cup sugar
1 egg
2 tsp vanilla extract
1-1/2 cups APF
1 tsp baking soda
1/4 tsp salt
1/2 cup choco chips
Melt semi-sweet chocolate, baking chocolate and butter together in microwave. Cool to lukwarm, then mix in sour cream, brown sugar, egg and vanilla. Blend flour, soda, and salt together in large bowl, then add th chocolate mixture and blend well again. Add the chocolate chips. Pour batter into greased or paper-lined muffin tins, and bake in preheated 40 deg oven for 20 mins. Cool
12 muffins
b. Poached Pears with Chocolate
2 large, firm pears
6 tbsp apple juice
1/2 tso vanilla extract
1/4 tsp ground cinnamon
1 dash allspice
1 dash nutmeg
1 tso corn starch
1/2 cup semi-swet choco chips
1 tsp water
Core pears, and cut each pear into 8 sections lengthwise. Combine apple juice, vanilla and spices in a saucepan. Add pears to saucepan and bring to a simmer. Cover and simmer over low heat until fruit is fork tender. Combine cornstarch with just enough water to dissolve it, then add to the saucepan liquid until mixture thickens. Remove from heat and cool slightly.
Combine chocolate chips and water in the top of a double boiler until mixture is smooth. Arrange pear slices in two dessert bowls and artfully drizzle chocolate sauce over them. Serve immediately.
c. Jasmine Tea Truffles
8 oz high quality bittersweeet or semi-sweet chocolate
1/2 cup whipping cream
1/4 cup butter
4 tsp any tea
Chop chocolate into coarse pieces and melt with whipping cream in a heavy sauce pan over low heat. Stir occasionally until chocolate melts. Add butter and continue stirring until completely melted in. Remove from heat and let cool to room temperature, then mix in jasmine tea. Chill in refrigerator for about 8 hours.
To form truffles, form int balls, and roll in cocoa, nuts or coconut.
Friday, June 25, 2010
Recipes from Dianne Mott Davidson's "Dying for Chocolate"
a. Scout's Brownies
1 cup unsalted butter
3-1/2 oz unswetened choco
3 tbps dark unswetened cocoa
1-1/2 AP flour
1/2 tsp baking powder
` tsp salt
4 eggs
2 cups sugar
1 tsp vanilla extract
1 cup choco chips
Preheat oven to 350 deg . Melt butter with unsweetened choco, stirring occasionally. Cool
Sift together cocoa, four, bp and salt. Add beaten eggs to this mixture, followd by vanilla and cooled choco-butter mixture. Stir in dry ingredients until combined.
Bake at 350 deg on a 9'' x 13'' pan for 30-40 mins
32 brownies
b. Lethal Layer
1/2 cup unsalted butter
1/s cup dark brown sugar
1 cup AP flour
1 cup pecans
2 eggs
1 cup packed brown sugar
1 tsp vanilla extract
1/2 tsp salt
1 tsp baking powder
additional all-purpose flour
1 cup choco chips
Preheat oven to 375 deg. Combine first thre ingredients until crumbly. Pat this crust into a greased 9 by 13 inch pan, and bake for 10 mins. Cool.
Spread pecans evenly on cooled crust. Beat eggs with sugar, and add vanilla.
Put salt and baking powder into bottom of 1/4 cup measure, and fill the rest with flour. Stir into egg mixture, and pour over crust. Sprinkly choco chips evenly
Bake at 375 deg for 20 mins
32 bars
c. Montessori Muffins
2 cups WW flour
2 tsps baking powder
1/2 tsp salk
1 cup pitted pruns
1 beaten egg
1/4 cup oil
1/2 cup molasss
1-1/2 cups milk
Preheat oven to 400 deg. Combine flour, bp, salt and prunes. Stir egg, oil, molasses, milk in another bowl, and combine both
Spoon into greased muffin tin for 20-30 mins
12 muffins
d. Strawberry Super Pie
Crust
3/4 cup melted butter
1-1/2 cups APF
1 tbps sugar
3/4 pecans
Topping
2 lbs strawberries
1/2 cup water
1 cup sugar
3 tbps cornstarch
Filling
1-1/4 cups whipping cream
1/4 lb cream cheese, softenend
3/4 tsp vanilla extract
Preheat oven to 375 degrees. For crust, mix melted butter with flour, confectioners sugar and pecans. Press into buttered 10'' pie plate, and bake for 25 mins. Cool completely.
Start topping by mashing strawberries into 1 cup. Cut tops of remaining berries, and set aside. Place mashed berries in a saucepan and add water. Mix sugar and cornstarch into crushed berry mixture, and bring to boil, stirring. Boil until thickened, and cool
For silling, whip cream until stiff. In another bowl, beat cream cheese with vanilla and sugar. Carefully fold whipped cream into cream cheese mixture. Spread on cool crust and refrigerate.
When crushed berry mixture is cool, pie can be assembled. Stand whole or halved berries on top of cream filling, cut side down. When entire filling is covered with berries, carefullu spoon cooled crushed berry micture over all. Cream filling should not be seen between berries. Once the crevices have been filled, do not overload with berry mixture.
8-10 large servings
1 cup unsalted butter
3-1/2 oz unswetened choco
3 tbps dark unswetened cocoa
1-1/2 AP flour
1/2 tsp baking powder
` tsp salt
4 eggs
2 cups sugar
1 tsp vanilla extract
1 cup choco chips
Preheat oven to 350 deg . Melt butter with unsweetened choco, stirring occasionally. Cool
Sift together cocoa, four, bp and salt. Add beaten eggs to this mixture, followd by vanilla and cooled choco-butter mixture. Stir in dry ingredients until combined.
Bake at 350 deg on a 9'' x 13'' pan for 30-40 mins
32 brownies
b. Lethal Layer
1/2 cup unsalted butter
1/s cup dark brown sugar
1 cup AP flour
1 cup pecans
2 eggs
1 cup packed brown sugar
1 tsp vanilla extract
1/2 tsp salt
1 tsp baking powder
additional all-purpose flour
1 cup choco chips
Preheat oven to 375 deg. Combine first thre ingredients until crumbly. Pat this crust into a greased 9 by 13 inch pan, and bake for 10 mins. Cool.
Spread pecans evenly on cooled crust. Beat eggs with sugar, and add vanilla.
Put salt and baking powder into bottom of 1/4 cup measure, and fill the rest with flour. Stir into egg mixture, and pour over crust. Sprinkly choco chips evenly
Bake at 375 deg for 20 mins
32 bars
c. Montessori Muffins
2 cups WW flour
2 tsps baking powder
1/2 tsp salk
1 cup pitted pruns
1 beaten egg
1/4 cup oil
1/2 cup molasss
1-1/2 cups milk
Preheat oven to 400 deg. Combine flour, bp, salt and prunes. Stir egg, oil, molasses, milk in another bowl, and combine both
Spoon into greased muffin tin for 20-30 mins
12 muffins
d. Strawberry Super Pie
Crust
3/4 cup melted butter
1-1/2 cups APF
1 tbps sugar
3/4 pecans
Topping
2 lbs strawberries
1/2 cup water
1 cup sugar
3 tbps cornstarch
Filling
1-1/4 cups whipping cream
1/4 lb cream cheese, softenend
3/4 tsp vanilla extract
Preheat oven to 375 degrees. For crust, mix melted butter with flour, confectioners sugar and pecans. Press into buttered 10'' pie plate, and bake for 25 mins. Cool completely.
Start topping by mashing strawberries into 1 cup. Cut tops of remaining berries, and set aside. Place mashed berries in a saucepan and add water. Mix sugar and cornstarch into crushed berry mixture, and bring to boil, stirring. Boil until thickened, and cool
For silling, whip cream until stiff. In another bowl, beat cream cheese with vanilla and sugar. Carefully fold whipped cream into cream cheese mixture. Spread on cool crust and refrigerate.
When crushed berry mixture is cool, pie can be assembled. Stand whole or halved berries on top of cream filling, cut side down. When entire filling is covered with berries, carefullu spoon cooled crushed berry micture over all. Cream filling should not be seen between berries. Once the crevices have been filled, do not overload with berry mixture.
8-10 large servings
Recipes from Joanne Flukes "Candy Murder"
a. Merry Berry Cookies (chill before baking)
11/2 cups melted butter
2 cups white sugar
1/2 cup melted berries, or any berry ja
2 beaten eggs
1/2 tsp baking soda
1 tsp salt
4 cups flour
1/3 cup white sugar
1/2 cup berry jam
Melt the butter, and mix in the white sugar. Melt the jam, and mix with butter and sugar
Add the eggs, baking soda and salt, stirring after each addition. Add flour and mix thoroughly. Cool for 2 hours.
Preheat to 350 deg. Make walnut sized balls, and roll balls in 1/3 cup white sugar. Place on cookie sheet, 12 cookies per sheet, and flatten balls. Make somall indendation at center and fill with jam.
Bake for 10-12 mins, and freeze if you wish
8-10 dozen
b. Chocolate Pecan Roll
14 oz can of sweetened condensed milk
2 one-oz square of unsweetened choco
21/2 cups semi-sweet choco chips
1 tsp butter
1 tsp vanilla extract
pinch of salt
8 oz dried fruit
1 1/2 cups pecans
Chop dried fruits and pecans. Chop squares of unsweetened choco into chip-sized pieces. Empty the can of sweetened condensed milk into a 2 quart saucepan. Add the choco pieces and semi-swet chips
Stir the mixture over low heat until choco has melted. Mix in the butter, vanilla and dried fruit. Put saucepan in the refrigerator for 30-40 mins.
Tak the pan out of the refrigerator and divide candy in half. Place each half of candy on 2'' long piece of waxed paper. Shape each half into a roll that;s about a foot and a ahalf, and about 11/2 inchesin diameter. Roll candy in the chopped nuts, and press lightly to coat evenly
Twist the ends close, and twist for 2 hours. Cut candy into half inch slices
48 candies
c. Chocolate Mint Softies
2 one-ounce squares of unsweetened chocolate
1/2 cup butter at room temperature
2/3 cup brown sugar
1/3 cup white sugar
1/2 tsp baking soda
1/2 tsp salt
1 large egee
1 tsp peppermint extract
1/2 tsp choco extract
3/4 cup sour creamm
2 cups flour
2/3 cup pecans
Break choco and melt in MW-safe bowl for 90 sconds on HIGH. Sit and cool
Combine butter and sugars. Add baking soda, salt, adn resume mixing. Add ggs and beat until batter is smooth. Add extracts, and mix for 30 seconds. Add melted choco and mix for another minute
Mix in half of flour and sour cream. Add rest of flour and pecans.
Bake at 350 deg for 10-12 mins.
Choco Butter Frosting
2 one-oz unsweetened choco, melted
1/3 cup butter, room temperature
2 cups sugar
11/2 tsps vanilla extract
2 tbps cream
Unwrap squares of chocolate and break them appart. Melt for 90 seconds, and cool. Mix butter, sugar, VE and cream
Frost and harden.
6 dozen cookies
d. Fudge-Aroons (dough must chill)
1 cup choco chips
1 cup butter
1/2 cup brown sugar
11/2 cups whitee sugar
2 tsps vanilla extract
1/2 tsp salt
1 tsp baking soda
2 beaten eggs
31/2 cups flour
MW choco chips and butter for 2 mins. Stir until smooth, and cook.
Combine brown sugar and white sugar. Add vanilla, salt and baking soda. Mix in eggs. Add sugar to cooled choco chips mixture
Add flour in half cup increments, stirring after each addition. Cover and refrigerate for at least an hour
Coconut Filling (also chill)
2 cups coco flakes
1 cup white sugar
1 cup flour
1/2 stick cold butter
2 beaten eggs
Mix sugar, coco and flour. Cut butter into four pieces, and mix until coarse. Add beaten eggs. Cover and chill for at least an hour.
Preheat oven to 350 deg. Form balls of choco dough, 1 inch in diameter, with hands, and place around 12 per sheet.
Form balls of coco just a bit smaller than choco dough, and squish them down. Put 12 more coco doughs on this to form sandwich.
Bake at 30 deg for 10 mins, and cool
6-8 dozen
e. Three-way Fudge
1 cup semiswet choco chips
1 cup white choco chips
1 cup milk choco chips
14 oz of sweetened condensed milk (divide into almost 3 equal parts)
6 tbps butter
Line 8'' pan with waxed paper or greased foil.
For the MW, combine ingredients in a 2-cup Pyrex, and process for 70 secs on HIGH.
Melt the following together: 1 cup semisweet choco chips, less than 1/2 cup condensed mulk, 2 tbps butter. Stir to make sure everything's melted, and then spread it out on the bottom. Let it sit on the counter until it's cool and slightly harden.
Melt the following together: 1 cup white choco chips, less than 1/2 cup condensed mulk, 2 tbps butter. Stir to make sure everything's melted, and then spread it as second layer. Let it sit on the counter until it's cool and slightly harden.
Melt the following together: 1 cup white choco chips, less than 1/2 cup condensed mulk, 2 tbps butter. Stir to make sure everything's melted, and then spread it out on the bottom. Let it sit on the counter until it's cool and slightly harden.
Cool for at least 2 hours.
11/2 cups melted butter
2 cups white sugar
1/2 cup melted berries, or any berry ja
2 beaten eggs
1/2 tsp baking soda
1 tsp salt
4 cups flour
1/3 cup white sugar
1/2 cup berry jam
Melt the butter, and mix in the white sugar. Melt the jam, and mix with butter and sugar
Add the eggs, baking soda and salt, stirring after each addition. Add flour and mix thoroughly. Cool for 2 hours.
Preheat to 350 deg. Make walnut sized balls, and roll balls in 1/3 cup white sugar. Place on cookie sheet, 12 cookies per sheet, and flatten balls. Make somall indendation at center and fill with jam.
Bake for 10-12 mins, and freeze if you wish
8-10 dozen
b. Chocolate Pecan Roll
14 oz can of sweetened condensed milk
2 one-oz square of unsweetened choco
21/2 cups semi-sweet choco chips
1 tsp butter
1 tsp vanilla extract
pinch of salt
8 oz dried fruit
1 1/2 cups pecans
Chop dried fruits and pecans. Chop squares of unsweetened choco into chip-sized pieces. Empty the can of sweetened condensed milk into a 2 quart saucepan. Add the choco pieces and semi-swet chips
Stir the mixture over low heat until choco has melted. Mix in the butter, vanilla and dried fruit. Put saucepan in the refrigerator for 30-40 mins.
Tak the pan out of the refrigerator and divide candy in half. Place each half of candy on 2'' long piece of waxed paper. Shape each half into a roll that;s about a foot and a ahalf, and about 11/2 inchesin diameter. Roll candy in the chopped nuts, and press lightly to coat evenly
Twist the ends close, and twist for 2 hours. Cut candy into half inch slices
48 candies
c. Chocolate Mint Softies
2 one-ounce squares of unsweetened chocolate
1/2 cup butter at room temperature
2/3 cup brown sugar
1/3 cup white sugar
1/2 tsp baking soda
1/2 tsp salt
1 large egee
1 tsp peppermint extract
1/2 tsp choco extract
3/4 cup sour creamm
2 cups flour
2/3 cup pecans
Break choco and melt in MW-safe bowl for 90 sconds on HIGH. Sit and cool
Combine butter and sugars. Add baking soda, salt, adn resume mixing. Add ggs and beat until batter is smooth. Add extracts, and mix for 30 seconds. Add melted choco and mix for another minute
Mix in half of flour and sour cream. Add rest of flour and pecans.
Bake at 350 deg for 10-12 mins.
Choco Butter Frosting
2 one-oz unsweetened choco, melted
1/3 cup butter, room temperature
2 cups sugar
11/2 tsps vanilla extract
2 tbps cream
Unwrap squares of chocolate and break them appart. Melt for 90 seconds, and cool. Mix butter, sugar, VE and cream
Frost and harden.
6 dozen cookies
d. Fudge-Aroons (dough must chill)
1 cup choco chips
1 cup butter
1/2 cup brown sugar
11/2 cups whitee sugar
2 tsps vanilla extract
1/2 tsp salt
1 tsp baking soda
2 beaten eggs
31/2 cups flour
MW choco chips and butter for 2 mins. Stir until smooth, and cook.
Combine brown sugar and white sugar. Add vanilla, salt and baking soda. Mix in eggs. Add sugar to cooled choco chips mixture
Add flour in half cup increments, stirring after each addition. Cover and refrigerate for at least an hour
Coconut Filling (also chill)
2 cups coco flakes
1 cup white sugar
1 cup flour
1/2 stick cold butter
2 beaten eggs
Mix sugar, coco and flour. Cut butter into four pieces, and mix until coarse. Add beaten eggs. Cover and chill for at least an hour.
Preheat oven to 350 deg. Form balls of choco dough, 1 inch in diameter, with hands, and place around 12 per sheet.
Form balls of coco just a bit smaller than choco dough, and squish them down. Put 12 more coco doughs on this to form sandwich.
Bake at 30 deg for 10 mins, and cool
6-8 dozen
e. Three-way Fudge
1 cup semiswet choco chips
1 cup white choco chips
1 cup milk choco chips
14 oz of sweetened condensed milk (divide into almost 3 equal parts)
6 tbps butter
Line 8'' pan with waxed paper or greased foil.
For the MW, combine ingredients in a 2-cup Pyrex, and process for 70 secs on HIGH.
Melt the following together: 1 cup semisweet choco chips, less than 1/2 cup condensed mulk, 2 tbps butter. Stir to make sure everything's melted, and then spread it out on the bottom. Let it sit on the counter until it's cool and slightly harden.
Melt the following together: 1 cup white choco chips, less than 1/2 cup condensed mulk, 2 tbps butter. Stir to make sure everything's melted, and then spread it as second layer. Let it sit on the counter until it's cool and slightly harden.
Melt the following together: 1 cup white choco chips, less than 1/2 cup condensed mulk, 2 tbps butter. Stir to make sure everything's melted, and then spread it out on the bottom. Let it sit on the counter until it's cool and slightly harden.
Cool for at least 2 hours.
Recipes from Karen MacInerney's "Murder on the Rocks"
a. Wicked Blueberry Coffee Cake
1/2 cup margarine
1 cup sugar
3 beaten eggs
1/2 tsp vanilla
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 cups flour
1 cup sour creeam
2 cups blueberries
Spread:
1 cup brown sugar
1/4 cup butter
1/4 cup flour
Cream butter and sugar. Add the next six ingredients, followd by flour and sour cream alternately, mixing with a spoon. Fold in blueberries, and pour into greased 9'' x 13'' pan.
In a separate bowl, cream brown sugar and remaining butter. Add flour to get a semi-dry mixture. spread on top, and baking for 30 mins
b. Blackout Brownies
6 squares unswetened baking chocolate
11/2 cups butter
1/4 tsp salt
3 cups sugar
4 eggs
11/2 tsps vanilla extract
11/2 cups flour
1/4 choppd walnuts
Melt chocolate with 3/4 cup buttr and salt. Beat remaininj 1/4 cup butter in an electric mixer until soft, gradually adding sugar until wll blended. Add eggs and vanilla, and mix. Add melted chocolate. add flour and mix at low speed until just blnded. Mix in nuts, optional. Turn the batter into a greased and floured 9'' x 13'' pan and bake for 35-45 mins. Cool and frost
Fudge Frosting
11/2 oz unsweetened baking chocolate
11/2 cups sugar
1 pinch salt
1/4 cup heavy cream
11/2 tsps vanilla extract
Melt chocolate with sugar, salt and cream. Do not overstir. Add vanilla, and frost cooled brownies.
c. Killer Cranberry Scones
3 cups flour
1/2 cup sugar
21/2 tsps baking powder
1/2 baking soda
1/4 tsp salt
1/4 cup firm butter, cut in small pieces1/4 cup cranberries
1/4 cup walnuts
1 tsp grated fresh orange peel
1 cup buttermilk
Topping
2 tbps coarse sugar
1 tbsp milk
In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt with a fork. Cut in butter until it resembles coarse cornmeal. Make a well in the center and add the buttermilk.
Stir the mixture with a fork until the dough pulls away from thee sides of a bowl. With your hands, gather dough into a ball and turn out onto a lightly floured board.
Roll or pat into a 1/2 inch thick square. Cut into 2/1/2 inch circles, and place 11/2 inches apart on baking sheets. Combine cinnamon and sugar
Brush scones with milk and sprinkle sugar. Bakt at 425 deg for 12 mins
18 scones
1/2 cup margarine
1 cup sugar
3 beaten eggs
1/2 tsp vanilla
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 cups flour
1 cup sour creeam
2 cups blueberries
Spread:
1 cup brown sugar
1/4 cup butter
1/4 cup flour
Cream butter and sugar. Add the next six ingredients, followd by flour and sour cream alternately, mixing with a spoon. Fold in blueberries, and pour into greased 9'' x 13'' pan.
In a separate bowl, cream brown sugar and remaining butter. Add flour to get a semi-dry mixture. spread on top, and baking for 30 mins
b. Blackout Brownies
6 squares unswetened baking chocolate
11/2 cups butter
1/4 tsp salt
3 cups sugar
4 eggs
11/2 tsps vanilla extract
11/2 cups flour
1/4 choppd walnuts
Melt chocolate with 3/4 cup buttr and salt. Beat remaininj 1/4 cup butter in an electric mixer until soft, gradually adding sugar until wll blended. Add eggs and vanilla, and mix. Add melted chocolate. add flour and mix at low speed until just blnded. Mix in nuts, optional. Turn the batter into a greased and floured 9'' x 13'' pan and bake for 35-45 mins. Cool and frost
Fudge Frosting
11/2 oz unsweetened baking chocolate
11/2 cups sugar
1 pinch salt
1/4 cup heavy cream
11/2 tsps vanilla extract
Melt chocolate with sugar, salt and cream. Do not overstir. Add vanilla, and frost cooled brownies.
c. Killer Cranberry Scones
3 cups flour
1/2 cup sugar
21/2 tsps baking powder
1/2 baking soda
1/4 tsp salt
1/4 cup firm butter, cut in small pieces1/4 cup cranberries
1/4 cup walnuts
1 tsp grated fresh orange peel
1 cup buttermilk
Topping
2 tbps coarse sugar
1 tbsp milk
In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt with a fork. Cut in butter until it resembles coarse cornmeal. Make a well in the center and add the buttermilk.
Stir the mixture with a fork until the dough pulls away from thee sides of a bowl. With your hands, gather dough into a ball and turn out onto a lightly floured board.
Roll or pat into a 1/2 inch thick square. Cut into 2/1/2 inch circles, and place 11/2 inches apart on baking sheets. Combine cinnamon and sugar
Brush scones with milk and sprinkle sugar. Bakt at 425 deg for 12 mins
18 scones
Thursday, June 24, 2010
From Joanne Fluke's "Chocolate Chip Cookie Murder"
a. Regency Ginger Crisps (Chill before baking)
1/4 cup melted buttr
1 cup brown sugarP
2 medium beaten eggs
4 tbps molasses
2 tsps baking soda
1/2 tsp salt
2 tsps ground giner
21/4 cups flour
1/2 cup white sugar
Melt butter and mix with sugar. Let ixture cool, then add eggs, followd by soda, molasses, salt and ginger. Stir it thoroughly. Add flour and mix in. Chill for at least 1 hour
Preheat oven to 375 degrees. Roll dough into walnut-sixed balls with hands in white sugar. Place them in cookie shet. Flatten with a spatula
Bake for 10-12 mins or until nicely browned.
6-7 dozen
b. Pecan Chews
1 cup butter
3 cups brown sugar
4 beaten eggs
1 tsp salt
1 tsp baking soda
3 tsps vanilla
2 cups pecans
4 cups flour
Melt butter and add brown sugar. Mix well and let cool. Add beaten eggs and mix. Add salt, BS, vanilla and buts. Mix well, then add flour and mix evenly.
Form dough into walnut-sixed balls, and place them on cookie sheet. Bake 10-12 mins or until brown
8-10 dozen
c. Black and Whites (Chill before baking)
2 cups chocolate chips
1/4 cup butter
2 cups brown sugar
4 eggs
2 tsps vanilla
2 tsps baking powder
1 tsp salt
2 cups flous
1/2 cup sugar
Melt choco chips with butter (microwave for 2 mins, then stir until smooth). Mix in sugar and let cook. Add eggs, then mix in vanilla, baking powder, salt and flour. chill for at least 4 hours
Preheat over to 350 deg, and make walnut sized balls, rolling them in sugar. Bake at 350 deg 12-15 mins.
6-8 dozen
d. Choco-covered Cherry Delights
1 cup melted butter
2 cups white sugar
2 eggs
1/2 tsp baking powder
1/2 tsp baking soda
2 tsps vanilla
1 cup cocoa
3 cups flour
2 small, 10 oz jars of machismo cherries
1 pkg hoco chips - (6 oz pkg is 2 cups)
1/2 cup condensed sweetened milk
Melt butter and mix in sugar. Let mixture cool, then add eggs. Mix it thoroughly and then add baking powder, baking soda, salt, vanilla, cocoa, flour. Mix well after each addition.
Drain chrries and remove stems, reserving juice
Pat dough into walnut-sized balls, place them on cookie sheets, and press down with fingers to make deep indentations. Place one cherry in each indentation.
In a saucepan over simmering water, combine choco chips andcondensed milk. Heat on low until chips are melted.
Add approx 1/8 cup of reserved cherry juice, and stir it into thick sauce. Spoon the sauce over center of each cookie to cover each cherry.
Bake at 350 deg for 10-12 mins.
7-8 dozen
e. Old-fashioned Sugar Cookies (Chill before baking)
2 cups melted butter
2 cups powdered sugar
1 cup white sugar
2 eggs
2 tsp vanilla
1 tsp lemon zest1 tsp cream of tartar
1 tsp salt
41/4 cups flour
1/2 cup white sugar
Melt butter, add sugar, and mix. Let cool to room temp, then mix in eggs, vanilla, lemon zest, baking soda, cream of tartar, and salt. Mix well, and add flour in increments
Chill for at least one hour
Preheat to 325 deg, and roll dough in walnut-sized balls in bowl of sugar, and bake for 12-15 mins.
8-10 dozen
f. Lovely Lemon-bar Cookies
2 cups flour
1 cup cold butter
1/2 cup powdered sugar
4 beaten eggs
2 cups whitee sugar
8 tbps lemon juice
1 tsp lemon zest
1/2 tsp salt
1 tsp baking powder
4 tbps flour
Cut each stick of butter into 8 pices, and zoop it up with the flour and the powdered sugar in a food processor until it looks like coarse cornmeal. Spread it out in a greased 9 x 13 inch pan, and pat it down with hands.
Bake at 350 deg for 15-20 mins, and remove from oven
Mix eggs with white sugar. Add lemon juice and zest, salt, baking powder, and mix. Add flour and ix thoroughly.
Pour mixture into top of pan, and bake at 350 def for 3-=35 mins. Remove and sprinkle additional sugar
Cool and cut
1/4 cup melted buttr
1 cup brown sugarP
2 medium beaten eggs
4 tbps molasses
2 tsps baking soda
1/2 tsp salt
2 tsps ground giner
21/4 cups flour
1/2 cup white sugar
Melt butter and mix with sugar. Let ixture cool, then add eggs, followd by soda, molasses, salt and ginger. Stir it thoroughly. Add flour and mix in. Chill for at least 1 hour
Preheat oven to 375 degrees. Roll dough into walnut-sixed balls with hands in white sugar. Place them in cookie shet. Flatten with a spatula
Bake for 10-12 mins or until nicely browned.
6-7 dozen
b. Pecan Chews
1 cup butter
3 cups brown sugar
4 beaten eggs
1 tsp salt
1 tsp baking soda
3 tsps vanilla
2 cups pecans
4 cups flour
Melt butter and add brown sugar. Mix well and let cool. Add beaten eggs and mix. Add salt, BS, vanilla and buts. Mix well, then add flour and mix evenly.
Form dough into walnut-sixed balls, and place them on cookie sheet. Bake 10-12 mins or until brown
8-10 dozen
c. Black and Whites (Chill before baking)
2 cups chocolate chips
1/4 cup butter
2 cups brown sugar
4 eggs
2 tsps vanilla
2 tsps baking powder
1 tsp salt
2 cups flous
1/2 cup sugar
Melt choco chips with butter (microwave for 2 mins, then stir until smooth). Mix in sugar and let cook. Add eggs, then mix in vanilla, baking powder, salt and flour. chill for at least 4 hours
Preheat over to 350 deg, and make walnut sized balls, rolling them in sugar. Bake at 350 deg 12-15 mins.
6-8 dozen
d. Choco-covered Cherry Delights
1 cup melted butter
2 cups white sugar
2 eggs
1/2 tsp baking powder
1/2 tsp baking soda
2 tsps vanilla
1 cup cocoa
3 cups flour
2 small, 10 oz jars of machismo cherries
1 pkg hoco chips - (6 oz pkg is 2 cups)
1/2 cup condensed sweetened milk
Melt butter and mix in sugar. Let mixture cool, then add eggs. Mix it thoroughly and then add baking powder, baking soda, salt, vanilla, cocoa, flour. Mix well after each addition.
Drain chrries and remove stems, reserving juice
Pat dough into walnut-sized balls, place them on cookie sheets, and press down with fingers to make deep indentations. Place one cherry in each indentation.
In a saucepan over simmering water, combine choco chips andcondensed milk. Heat on low until chips are melted.
Add approx 1/8 cup of reserved cherry juice, and stir it into thick sauce. Spoon the sauce over center of each cookie to cover each cherry.
Bake at 350 deg for 10-12 mins.
7-8 dozen
e. Old-fashioned Sugar Cookies (Chill before baking)
2 cups melted butter
2 cups powdered sugar
1 cup white sugar
2 eggs
2 tsp vanilla
1 tsp lemon zest1 tsp cream of tartar
1 tsp salt
41/4 cups flour
1/2 cup white sugar
Melt butter, add sugar, and mix. Let cool to room temp, then mix in eggs, vanilla, lemon zest, baking soda, cream of tartar, and salt. Mix well, and add flour in increments
Chill for at least one hour
Preheat to 325 deg, and roll dough in walnut-sized balls in bowl of sugar, and bake for 12-15 mins.
8-10 dozen
f. Lovely Lemon-bar Cookies
2 cups flour
1 cup cold butter
1/2 cup powdered sugar
4 beaten eggs
2 cups whitee sugar
8 tbps lemon juice
1 tsp lemon zest
1/2 tsp salt
1 tsp baking powder
4 tbps flour
Cut each stick of butter into 8 pices, and zoop it up with the flour and the powdered sugar in a food processor until it looks like coarse cornmeal. Spread it out in a greased 9 x 13 inch pan, and pat it down with hands.
Bake at 350 deg for 15-20 mins, and remove from oven
Mix eggs with white sugar. Add lemon juice and zest, salt, baking powder, and mix. Add flour and ix thoroughly.
Pour mixture into top of pan, and bake at 350 def for 3-=35 mins. Remove and sprinkle additional sugar
Cool and cut
Tuesday, June 22, 2010
Recipe from Josi Kilpack's 'Devil's Food Cake'
a. Devils’ Food Cake
1 cup sour milk (1 cup milk + 2 teaspoons white vinegar or lemon juice OR use 1 cup buttermilk)
2 cups flour
2 cups sugar
2/3 cup unsweetened cocoa
1/2 teaspoon salt
2 eggs
1 cup vegetable oil
1 teaspoon vanilla
1 cup boiling water
1 teaspoon baking soda
For sour milk, mix milk and vinegar in a small bowl. Set aside for five minutes.
In a large bowl, mix together all ingredients except the water and baking soda. Mix until batter is smooth. Add the soda to the boiling water (kids love this part because it bubbles). Add soda/water mixture to batter. Mix well—batter will be thin.
Pour batter into a greased and floured 9x13-inch pan and bake at 350 degrees for 35 to 45 minutes or until middle is set.
If using round cake pans, grease pans very well and cut a round of wax paper to fit inside the bottom of the pans to prevent cake from sticking when removed. Let cake cool five minutes in pans before turning out onto a wire rack.
Serves 12.
* Shawn (i.e. Mint-aholic) likes a teaspoon of mint extract added to the batter.*
1 cup sour milk (1 cup milk + 2 teaspoons white vinegar or lemon juice OR use 1 cup buttermilk)
2 cups flour
2 cups sugar
2/3 cup unsweetened cocoa
1/2 teaspoon salt
2 eggs
1 cup vegetable oil
1 teaspoon vanilla
1 cup boiling water
1 teaspoon baking soda
For sour milk, mix milk and vinegar in a small bowl. Set aside for five minutes.
In a large bowl, mix together all ingredients except the water and baking soda. Mix until batter is smooth. Add the soda to the boiling water (kids love this part because it bubbles). Add soda/water mixture to batter. Mix well—batter will be thin.
Pour batter into a greased and floured 9x13-inch pan and bake at 350 degrees for 35 to 45 minutes or until middle is set.
If using round cake pans, grease pans very well and cut a round of wax paper to fit inside the bottom of the pans to prevent cake from sticking when removed. Let cake cool five minutes in pans before turning out onto a wire rack.
Serves 12.
* Shawn (i.e. Mint-aholic) likes a teaspoon of mint extract added to the batter.*
Recipes from Josi Kilpack's 'Lemon Tart'
a. Cinnamon-Ginger Cookies
1 cup butter
11⁄2 cups white sugar
3 tablespoons light corn syrup
2 eggs
3 cups all- purpose flour
1 cup quick oats
1⁄2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1⁄4 teaspoon ground cloves
Cream butter and sugar. Add corn syrup and eggs. Mix well. Add dry ingredients to the butter mixture, and mix well. Roll into teaspoon- sized balls (refrigerate if dough is too soft) and bake at 350 degrees for about 6 minutes or until bottom edges are barely browned.
Remove cookies from oven and press flat with a glass dipped in sugar. (Spray bottom of glass with cooking spray for first “press” and then dip back into sugar between each cookie thereafter.) Let cookies cool 1 minute on baking sheet before removing to cooling rack.
To make sandwich cookies, spread a layer of cream cheese frosting between cookies.
Cream- Cheese Frosting
1⁄4 cup butter or margarine
8 oz. cream cheese (Neufchatel or fat- free works fine)
1⁄2 teaspoon vanilla
1 1⁄2 cups powdered sugar
Cream butter and cream cheese. Add vanilla and mix until smooth. Add powdered sugar until desired consistency is reached; you want a thick frosting to hold the cookies together. If frosting is too thick, thin with evaporated milk. If frosting is too thin, thicken by adding more powdered sugar. Spread between cookies when cookies are cool. Makes about 2 dozen sandwich cookies (or 4 dozen single cookies).
b. Sadie’s Better Brownies
24 oz. (11⁄2 bags) semi- sweet chocolate chips (using 1⁄2 mint chocolate chips is delicious!)
1 cup (2 sticks) unsalted butter
6 large eggs
2 cups granulated sugar
1 tablespoon vanilla
1 1⁄2 cups all- purpose flour
1 teaspoon baking powder
1⁄4 teaspoon salt
1 cup walnuts (pecans are better than walnuts though Shawn hates both)
Preheat oven to 350 degrees and melt chocolate chips and butter in a double boiler. (Or melt in microwave in 30-second increments, stirring between each heating until smooth.) Remove from heat and set aside to cool slightly.
In a separate bowl, mix together the eggs and sugar. Mix in the melted chocolate and the vanilla. Add the flour, baking powder, and salt to the chocolate mixture and mix well. Pour into a 9 x 13 greased pan and bake for about 35 to 45 minutes, or until a toothpick comes out with just a few moist crumbs. Remove from oven and let cool before cutting into 2-inch squares.
Makes 24 brownies.
c. Carrot Cookies
1 cup butter
3⁄4 cup sugar
1 egg
1⁄4 teaspoon orange extract
1 cup cooked and mashed carrots (Steam carrots in microwave until soft— don’t use baby food— bleck!)
1 teaspoon grated orange zest
1 teaspoon baking powder
1⁄2 teaspoon salt
21⁄2 cups flour
1 cup chopped walnuts (optional)
Icing
2–3 teaspoons orange zest
3 tablespoons orange juice
Powdered sugar to consistency
Preheat oven to 375 degrees. Cream butter and sugar. Add egg, extract, carrots, and orange zest. Mix well. Add the remaining ingredients and mix until combined. Roll into walnut- sized balls and press flat with fingers or a fork on a greased cookie sheet. Bake 10 minutes.
For icing, mix zest and juice, then stir in powdered sugar until icing is slightly thicker than a glaze. Drop by teaspoonfuls onto warm cookies so icing melts into cookies.
Makes 2 to 3 dozen.
d. Granny’s Gingerbread
1⁄2 cup sugar
1⁄2 cup butter
1 egg
1 cup molasses (mild)
1/4 cup applesauce
21⁄2 cups flour
1 teaspoon cinnamon
2 teaspoons ground ginger
1 teaspoon cloves
1⁄2 teaspoon salt
2⁄3 cup hot water
Whipped cream (optional)
Powdered sugar (optional)
Preheat oven to 350 degrees. Cream sugar and butter, add egg and mix well. Add molasses and applesauce— mix well. Add dry ingredients and spices— mix well. Add hot water— mix well. Pour into greased and floured bundt pan (don’t cheat with cooking spray!). Bake 45 minutes, cool in pan before turning out onto a plate. Serve with whipped cream, applesauce, or sprinkled with powdered sugar.
Tastes better on the second or third day as flavors mingle.
1 cup butter
11⁄2 cups white sugar
3 tablespoons light corn syrup
2 eggs
3 cups all- purpose flour
1 cup quick oats
1⁄2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1⁄4 teaspoon ground cloves
Cream butter and sugar. Add corn syrup and eggs. Mix well. Add dry ingredients to the butter mixture, and mix well. Roll into teaspoon- sized balls (refrigerate if dough is too soft) and bake at 350 degrees for about 6 minutes or until bottom edges are barely browned.
Remove cookies from oven and press flat with a glass dipped in sugar. (Spray bottom of glass with cooking spray for first “press” and then dip back into sugar between each cookie thereafter.) Let cookies cool 1 minute on baking sheet before removing to cooling rack.
To make sandwich cookies, spread a layer of cream cheese frosting between cookies.
Cream- Cheese Frosting
1⁄4 cup butter or margarine
8 oz. cream cheese (Neufchatel or fat- free works fine)
1⁄2 teaspoon vanilla
1 1⁄2 cups powdered sugar
Cream butter and cream cheese. Add vanilla and mix until smooth. Add powdered sugar until desired consistency is reached; you want a thick frosting to hold the cookies together. If frosting is too thick, thin with evaporated milk. If frosting is too thin, thicken by adding more powdered sugar. Spread between cookies when cookies are cool. Makes about 2 dozen sandwich cookies (or 4 dozen single cookies).
b. Sadie’s Better Brownies
24 oz. (11⁄2 bags) semi- sweet chocolate chips (using 1⁄2 mint chocolate chips is delicious!)
1 cup (2 sticks) unsalted butter
6 large eggs
2 cups granulated sugar
1 tablespoon vanilla
1 1⁄2 cups all- purpose flour
1 teaspoon baking powder
1⁄4 teaspoon salt
1 cup walnuts (pecans are better than walnuts though Shawn hates both)
Preheat oven to 350 degrees and melt chocolate chips and butter in a double boiler. (Or melt in microwave in 30-second increments, stirring between each heating until smooth.) Remove from heat and set aside to cool slightly.
In a separate bowl, mix together the eggs and sugar. Mix in the melted chocolate and the vanilla. Add the flour, baking powder, and salt to the chocolate mixture and mix well. Pour into a 9 x 13 greased pan and bake for about 35 to 45 minutes, or until a toothpick comes out with just a few moist crumbs. Remove from oven and let cool before cutting into 2-inch squares.
Makes 24 brownies.
c. Carrot Cookies
1 cup butter
3⁄4 cup sugar
1 egg
1⁄4 teaspoon orange extract
1 cup cooked and mashed carrots (Steam carrots in microwave until soft— don’t use baby food— bleck!)
1 teaspoon grated orange zest
1 teaspoon baking powder
1⁄2 teaspoon salt
21⁄2 cups flour
1 cup chopped walnuts (optional)
Icing
2–3 teaspoons orange zest
3 tablespoons orange juice
Powdered sugar to consistency
Preheat oven to 375 degrees. Cream butter and sugar. Add egg, extract, carrots, and orange zest. Mix well. Add the remaining ingredients and mix until combined. Roll into walnut- sized balls and press flat with fingers or a fork on a greased cookie sheet. Bake 10 minutes.
For icing, mix zest and juice, then stir in powdered sugar until icing is slightly thicker than a glaze. Drop by teaspoonfuls onto warm cookies so icing melts into cookies.
Makes 2 to 3 dozen.
d. Granny’s Gingerbread
1⁄2 cup sugar
1⁄2 cup butter
1 egg
1 cup molasses (mild)
1/4 cup applesauce
21⁄2 cups flour
1 teaspoon cinnamon
2 teaspoons ground ginger
1 teaspoon cloves
1⁄2 teaspoon salt
2⁄3 cup hot water
Whipped cream (optional)
Powdered sugar (optional)
Preheat oven to 350 degrees. Cream sugar and butter, add egg and mix well. Add molasses and applesauce— mix well. Add dry ingredients and spices— mix well. Add hot water— mix well. Pour into greased and floured bundt pan (don’t cheat with cooking spray!). Bake 45 minutes, cool in pan before turning out onto a plate. Serve with whipped cream, applesauce, or sprinkled with powdered sugar.
Tastes better on the second or third day as flavors mingle.
Chocolate Dipped Coconut Macaroons
From Josi Kilpack's "English Trifle"
Ingredients:
1 2/3 cups flaked sweetened coconut—don't pack into measuring cup.
1/3 cup sugar
3 T. flour
1/4 tsp. salt
3 egg whites
1/4 tsp vanilla extract
1/4 tsp. almond extract
Chocolate for dipping
Mix coconut, sugar, flour and salt together in a small bowl. Put aside. Mix egg whites in a medium sized bowl until frothy—about 30 seconds. Add extracts and mix until combined. Add coconut mixture and stir until combined. Drop by rounded teaspoonfuls onto well-greased baking sheets, parchment paper, or silicone baking sheet (macaroons are notorious for sticking to the pan) shape with fingers so they are nice and round. Bake at 325 for 18-20 minutes or until golden brown around the bottom edges. Let cool completely before removing from pan to prevent sticking. Dip bottom half of cookie into a bowl of melted chocolate, let dry on parchment paper
Store in an airtight container.
*For a tasty option, toast half the coconut by putting coconut in single layer on a baking sheet. Bake at 350 for about 15 minutes, until coconut is light brown. Or put in toaster oven for 'dark' cycle—check frequently to prevent burning.*
—Makes about 2 dozen cookies
Ingredients:
1 2/3 cups flaked sweetened coconut—don't pack into measuring cup.
1/3 cup sugar
3 T. flour
1/4 tsp. salt
3 egg whites
1/4 tsp vanilla extract
1/4 tsp. almond extract
Chocolate for dipping
Mix coconut, sugar, flour and salt together in a small bowl. Put aside. Mix egg whites in a medium sized bowl until frothy—about 30 seconds. Add extracts and mix until combined. Add coconut mixture and stir until combined. Drop by rounded teaspoonfuls onto well-greased baking sheets, parchment paper, or silicone baking sheet (macaroons are notorious for sticking to the pan) shape with fingers so they are nice and round. Bake at 325 for 18-20 minutes or until golden brown around the bottom edges. Let cool completely before removing from pan to prevent sticking. Dip bottom half of cookie into a bowl of melted chocolate, let dry on parchment paper
Store in an airtight container.
*For a tasty option, toast half the coconut by putting coconut in single layer on a baking sheet. Bake at 350 for about 15 minutes, until coconut is light brown. Or put in toaster oven for 'dark' cycle—check frequently to prevent burning.*
—Makes about 2 dozen cookies
Sadie's Scrumptulicious Scones
From Josi Kilpack's "English Trifle"
Ingredients:
1 cup sour cream (light works just as well)
1 tsp. Baking soda
4 cups all purpose flour
1 cup sugar
2 tsp. baking powder
1 tsp. salt
1/4 tsp. cream of Tartar
1 cup butter
1 egg
Combine sour cream and baking soda in 2 cup bowl or measuring cup (mixture expands, so you'll want to have extra space). Set aside. Whisk together dry ingredients in a large mixing bowl. Cut butter into dry ingredients using a pastry blender until mixture resembles course corn meal. Add sour cream and egg, mix until a soft dough forms—use use your hands if necessary. Turn dough onto lightly floured surface and knead a few times, then pat or roll until 1 inch thick. Cut into circles or use pizza cutter to cut into triangles. Place scones two inches apart on lightly greased baking sheet. Bake 350 for 20-25 minutes or until bottom edges are golden brown.
Makes 8-14 depending on size of scones.
*If using margarine in place of butter, dough may be sticky. Refrigerate for 30 minutes before rolling out.*
Glaze: (optional but super yummy)
1 egg
1 Tablespoon whipping cream
Mix egg and cream together. Brush on top of unbaked scones and bake as directed. Sprinkle glazed and baked scones with powdered sugar. Set oven to broil, but do not move oven rack to the highest level—leave it in the center position. Put pan in oven, keeping door open about an inch and watch closely. Sugar takes 30 seconds to 1 1/2 minutes to turn a golden brown. Remove from oven, serve while still warm.
*To Freeze: Bake scones as directed. When cool, put in Ziploc bag, removing as much air as possible to ensure freshness upon defrosting. To defrost, remove from freezer and let thaw at room temperature for 2 hours. Can reheat in microwave.*
Ingredients:
1 cup sour cream (light works just as well)
1 tsp. Baking soda
4 cups all purpose flour
1 cup sugar
2 tsp. baking powder
1 tsp. salt
1/4 tsp. cream of Tartar
1 cup butter
1 egg
Combine sour cream and baking soda in 2 cup bowl or measuring cup (mixture expands, so you'll want to have extra space). Set aside. Whisk together dry ingredients in a large mixing bowl. Cut butter into dry ingredients using a pastry blender until mixture resembles course corn meal. Add sour cream and egg, mix until a soft dough forms—use use your hands if necessary. Turn dough onto lightly floured surface and knead a few times, then pat or roll until 1 inch thick. Cut into circles or use pizza cutter to cut into triangles. Place scones two inches apart on lightly greased baking sheet. Bake 350 for 20-25 minutes or until bottom edges are golden brown.
Makes 8-14 depending on size of scones.
*If using margarine in place of butter, dough may be sticky. Refrigerate for 30 minutes before rolling out.*
Glaze: (optional but super yummy)
1 egg
1 Tablespoon whipping cream
Mix egg and cream together. Brush on top of unbaked scones and bake as directed. Sprinkle glazed and baked scones with powdered sugar. Set oven to broil, but do not move oven rack to the highest level—leave it in the center position. Put pan in oven, keeping door open about an inch and watch closely. Sugar takes 30 seconds to 1 1/2 minutes to turn a golden brown. Remove from oven, serve while still warm.
*To Freeze: Bake scones as directed. When cool, put in Ziploc bag, removing as much air as possible to ensure freshness upon defrosting. To defrost, remove from freezer and let thaw at room temperature for 2 hours. Can reheat in microwave.*
Another gem by Melinda Wells
Carole Moore Adams’ Quick & Easy Nut Butter Fudge
½ cup honey (butter inside of the measuring cup to make the honey slide out easily)
¼ cup butter (half a ¼ pound stick)
1 cup dark or semi-sweet chocolate chips
1 cup nut butter: smooth or crunchy, any kind such as almond, cashew, peanut (Butter inside of measuring cup so nut butter will slide out smoothly after measuring)
1 teaspoon vanilla extract
1. Line an 8 x 8 x 2 inch pan with parchment or wax paper.
2. Put honey, butter and chips into the top of a double boiler – over hot, not boiling water – and stir constantly until ingredients are melted and thoroughly mixed together.
3. Remove top part of double boiler and stir in the nut butter and the vanilla.
4. Pour fudge mixture into the prepared pan. Chill in refrigerator until set, about one hour. Cut fudge into 1-inch squares. Insert a toothpick into each square for easy pick-up.
½ cup honey (butter inside of the measuring cup to make the honey slide out easily)
¼ cup butter (half a ¼ pound stick)
1 cup dark or semi-sweet chocolate chips
1 cup nut butter: smooth or crunchy, any kind such as almond, cashew, peanut (Butter inside of measuring cup so nut butter will slide out smoothly after measuring)
1 teaspoon vanilla extract
1. Line an 8 x 8 x 2 inch pan with parchment or wax paper.
2. Put honey, butter and chips into the top of a double boiler – over hot, not boiling water – and stir constantly until ingredients are melted and thoroughly mixed together.
3. Remove top part of double boiler and stir in the nut butter and the vanilla.
4. Pour fudge mixture into the prepared pan. Chill in refrigerator until set, about one hour. Cut fudge into 1-inch squares. Insert a toothpick into each square for easy pick-up.
Capuccino Walnut Cheesecake
From Cleo Coyle's 'On What Grounds'
1 cup finely chopped walnuts
1 cup granulated sugar
3 tbps melted butter
32 oz softened cream cheese
2 tbps all purpose flour
4 eggs
1/4 cup sour cream
1/4 tsp cinnamon
1/2 strongly brewed espresso
1 tsp instant coffee
Topping for Cheesecake
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
1/4 cup espresso
1 tbps cocoa powder
1 tbps cinnamon
Sugar to tast
Preparation:
1. Preheat oven to 350 degrees
2. Combine walnuts, 2 tbps of sugar, the butter, and mix well. Pour mixture into 9'' pan, and press onto bottom. Set aside
3. In a food processor, combine cream cheese and remaining sugar. Mix until light and fluffy
4. Add flour and eggs, one at a time
5. Add sour cream and cinnamon
6. Dissolve the instant coffee into espresso, and add to cream cheese mixture
7. Pour into the pan, and bake for around 1 hour. Cake should be firm and slightly browned. Cool completely
Topping
1. Heat all ingredients and stir until melted
2. Drizzle topping over the cooled cheesecake
3. Chill cheesecake before serving
1 cup finely chopped walnuts
1 cup granulated sugar
3 tbps melted butter
32 oz softened cream cheese
2 tbps all purpose flour
4 eggs
1/4 cup sour cream
1/4 tsp cinnamon
1/2 strongly brewed espresso
1 tsp instant coffee
Topping for Cheesecake
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
1/4 cup espresso
1 tbps cocoa powder
1 tbps cinnamon
Sugar to tast
Preparation:
1. Preheat oven to 350 degrees
2. Combine walnuts, 2 tbps of sugar, the butter, and mix well. Pour mixture into 9'' pan, and press onto bottom. Set aside
3. In a food processor, combine cream cheese and remaining sugar. Mix until light and fluffy
4. Add flour and eggs, one at a time
5. Add sour cream and cinnamon
6. Dissolve the instant coffee into espresso, and add to cream cheese mixture
7. Pour into the pan, and bake for around 1 hour. Cake should be firm and slightly browned. Cool completely
Topping
1. Heat all ingredients and stir until melted
2. Drizzle topping over the cooled cheesecake
3. Chill cheesecake before serving
Thursday, June 17, 2010
From "Killer Mousse", a Della Carmichael mystery (author:Melinda Wells)
I enjoy reading cozy mysteries, many of which have a culinary theme with recipes in the end. The following two were taken from Melinda Well's "Killer Mousse"
a. Killer Mousse
7 ounces semi-sweet chocolate, plus 1 ounce grated
1 ounce unsweetened chocolate
4 tablespoons sugae
4 tablespoons milk
4 eggs, separated
1 pint whipping cream
1 teaspoon vanilla
Melt the 7 ounces semi-sweet and1 ounce unsweetened chocolate in the top of a double boiler. Add sugar andmilk to egg yolks and mix. Add egg mixture to melted chocolate. (Put a little warm chocolate into egg mixture first, to warm the egg mixture, then add remaining melted chocolate.) Pour into large bowl to cook
Beat egg whites until stiff. Fold into chocolate. Beat cream until stiff. Fold into chocolate. Add vanilla and half the grated chocolate. Refrigerate for at least two hours.
Top with the rest of the grated chocolate and serve.
b. Broccoli Casserole
10 ounces frozen broccoli
1 cup half-and-half
1 heaped tbsp of all purpose flour
1 cup prepared stuffing
1/4 cup water
1/4 cup melted butter
Salt and pepper to taste
Cook broccoli until just tender, and drain water
Make a white sauce by mixing half-and-half and flour over medium heat until thick. Combine stuffing mix with water and butter. Preheat over to 350 deg.
Mix the broccoli and white sauce. Add salt and pepper to taste. Put broccoli mixture into a slightly greased baking dish. Scatter stuffing mixture on top, and bake for 35 minutes.
a. Killer Mousse
7 ounces semi-sweet chocolate, plus 1 ounce grated
1 ounce unsweetened chocolate
4 tablespoons sugae
4 tablespoons milk
4 eggs, separated
1 pint whipping cream
1 teaspoon vanilla
Melt the 7 ounces semi-sweet and1 ounce unsweetened chocolate in the top of a double boiler. Add sugar andmilk to egg yolks and mix. Add egg mixture to melted chocolate. (Put a little warm chocolate into egg mixture first, to warm the egg mixture, then add remaining melted chocolate.) Pour into large bowl to cook
Beat egg whites until stiff. Fold into chocolate. Beat cream until stiff. Fold into chocolate. Add vanilla and half the grated chocolate. Refrigerate for at least two hours.
Top with the rest of the grated chocolate and serve.
b. Broccoli Casserole
10 ounces frozen broccoli
1 cup half-and-half
1 heaped tbsp of all purpose flour
1 cup prepared stuffing
1/4 cup water
1/4 cup melted butter
Salt and pepper to taste
Cook broccoli until just tender, and drain water
Make a white sauce by mixing half-and-half and flour over medium heat until thick. Combine stuffing mix with water and butter. Preheat over to 350 deg.
Mix the broccoli and white sauce. Add salt and pepper to taste. Put broccoli mixture into a slightly greased baking dish. Scatter stuffing mixture on top, and bake for 35 minutes.
A Collection of my Favorite Recipes
I am sure many of you have spotted wonderful recipes that you promised to note down, only to postpone the chore until you forget where you found them! This is a regular occurrence for someone like me who loves to procrastinate!!!! Hence, I have finally decided to create this blog to compile some choice recipes from various publications.
Hope you enjoy 'sifting' through my collection!
Hope you enjoy 'sifting' through my collection!
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