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Blueberry Cream Cheese Muffins
by Rhyl Rager
2 cups flour, 3/4 cup sugar, 1 1/2 tsp. baking powder, 1/2 tsp. baking soda, pinch salt, 3 oz. neufchatel cream cheese cut in cubes, 2 tsp. lemon juice, 2 tsp. vanilla, 2 eggs, 1/4 cup applesauce, 1/2 cup nonfat milk, 1 cup blueberries
Preheat oven 350F degrees. Combine flour, sugar, baking powder, soda, and salt in mixing bowl, stir well and set aside. Blend cream cheese, lemon juice and vanilla until smooth. Add eggs blend 15 seconds more add applesauce blend 10 seconds more. Add milk and blend 5 seconds. Add all dry ingredients and mix. Add blueberries and fold in with spoon. Pour into lined muffin cups 2/3 - 3/4 full and bake for 30 minutes cool on wire rack or breadboard for 15 minutes.
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Strawberry Rhubarb Pie
by Rhyl Rager
Combine 1 1/2 cups sugar, 3 Tbsp. quick cooking tapioca, 1/4 tsp. salt, 1/4 tsp. nutmeg. Add 1 lb. rhubarb cut into 1/2" pieces (3 cups), 1 cup sliced fresh
strawberries. Mix to coat fruit. Let stand 20 minutes.
Meanwhile, prepare pastry for 9" lattice pie. Line 9" pie plate with pastry. Fill with fruit mixture. Dot with 1 Tbsp. butter. Adjust the lattice crust seal to bottom crust and crimp between index finger and thumb. Bake in preheated 400F degree oven for 35-40 minutes
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Streusel Farmer House Pie
by Rhyl Rager
1 10-inch whole-wheat prepared piecrust (unbaked)
2 cups peeled chopped apples
2 cups peeled chopped pears, 1 cup fresh cranberries
1/4 cup packed dark brown sugar
1/4 cup golden raisins, 1/2 cup chopped dried figs
1 Tbs. grated lemon zest, 2 tsp. fresh lemon juice
1 tsp. ground cinnamon, 1/2 tsp. ground cardamom
Streusel
1/2 cup rolled oats
1/4 cup whole-wheat pastry flour
3 Tbs. packed dark brown sugar
1/4 tsp. cinnamon, 1 pinch salt, 2 Tbs. canola oil
2 Tbs. thawed apple juice concentrate
3 Tbs. coarsely chopped walnuts
To make Pie: Preheat oven to 375°F. Prick prepared crust with fork; bake 12 minutes. Cool on wire rack. Toss together apples, pears, cranberries, brown sugar, raisins, currants, figs, lemon zest, lemon juice, cinnamon, and cardamom in large bowl. To make Streusel: Combine oats, flour, brown sugar, cinnamon, and salt in bowl. Stir in oil, apple juice concentrate, and walnuts until mixture is crumbly. Heap fruit mixture in center of crust. Gently pat Streusel over mounded sides and top. Tent Pie with foil, and bake 30 minutes. Remove foil, and bake 30 minutes more, or until fruit is bubbly and tender. Cool at least 10 minutes before serving.
Per slice: Calories: 294, Protein: 3g, Total fat: 13g, Saturated fat: 2g, Carbs: 45g, Cholesterol: mg, Sodium: 117mg, Fiber: 4g, Sugars: 23g
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Chocolate Sweet Potato Torte
by Rhyl Rager
1 1/2 cups sugar divided
1 cup packed cooked mashed sweet potato,
1 cup almond flour
1/2 cup unsweetened dark-chocolate cocoa powder
1/8 tsp. salt, 4 large eggs, 2 oz. bittersweet chocolate, 2 Tbsp. nonfat almond milk
Preheat oven to 375°F. Coat 9-inch spring form pan with cooking spray. Blend sweet potato, 1 cup sugar, almond flour, cocoa, and salt in food processor 30 seconds, or until smooth, scraping bowl as necessary. Separate 3 eggs, placing whites in bowl of electric mixer. Add 3 yolks and remaining whole egg to sweet potato mixture; pulse to combine. Transfer sweet potato mixture to large bowl. Beat egg whites with electric mixer at high speed until soft peaks form. Add remaining 1/2 cup sugar; beat 2 minutes more, or until stiff, glossy peaks form. Fold one-third egg white mixture into sweet potato mixture with spatula. Gently fold in remaining whites. Pour batter into prepared pan. Bake 45 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pan on wire rack. Remove springform sides; cool completely. Melt chocolate in small saucepan over medium-low heat. Stir in soymilk. Spread chocolate mixture over top of cake. Let stand until chocolate sets.
Per slice: Calories: 227, Protein: 6g, Total fat: 9g, Saturated fat: 2g, Carbs: 37g, Cholesterol: 71mg, Sodium: 61mg, Fiber: 3g, Sugars: 29g
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Constant Comment Biscotti
by Rhyl Rager
1 cup hot water
6 Bigelow® Constant Comment Tea Bags
1 stick unsalted butter, at room temperature
¾ cup sugar, 2 eggs, 2 ¾ cups unbleached white flour
2 teaspoons baking powder, ½ teaspoon salt
½ cup white chocolate chips, 1 cup powdered sugar
Preheat oven to 375 degrees and place rack on middle setting. Line a large baking sheet with parchment paper. In a measuring cup, steep tea bags in hot water for 5-7 minutes. Thoroughly squeeze tea bags into cup before discarding. Place tea into a small saucepan and boil until liquid is reduced to ½ cup.
In a large bowl, combine butter, sugar and eggs. With an electric mixer, beat on high speed for one minute. Add ¼ cup plus 2 tablespoons of the prepared tea (reserving the remaining 2 tablespoons for icing) to butter/sugar/egg mixture, and mix to combine. In a smaller bowl, combine flour, baking powder, and salt and stir to combine. Add to wet mixture a little at a time, and stir to combine. Add white chips and stir to evenly incorporate.
Turn dough onto a prepared pan and with lightly floured hands, form into a log, approximately 16 inches long by 3 inches wide and ½ inch high. Bake for 20 minutes, remove from oven. Allow to cool for 5-7 minutes. Cut each log crosswise into ½ inch wide slices. Lay each slice on its side on the baking sheet, and return to oven for an additional 20 minutes. Cool completely on a rack, and prepare icing. To make the icing, combine 1 cup powdered sugar and 2 tablespoons of the remaining tea. Stir to combine. Once biscottis are cooled, drizzle icing is a zig-zag pattern over each
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Ooey Gooey Chocolate cake
by Geri Judy
1 box Chocolate cake mix-NOT the pudding in the mix
1 jar Caramel/butterscotch sauce
1 can Sweetened Condensed milk
1 tub of cool whip
straw or chopstick
Make and bake the cake according to instructions using a 9X13 pan. As soon as you remove from oven, take a straw or chopstick and poke holes in the cake. Pour can of milk over top of cake, using spatula spread it all around, making sure to push some into the holes. Then add a jar of Caramel or Butterscotch ice cream topping, again smearing it all over the cake and into the hole. Allow to fully cool-I put mine in the fridge. "frost" with cool whip and chill. NOTE: This cake is better the 2nd day so you may want to make ahead of time.
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Peanut Brittle
by Rhyl Rager
3 cups sugar,
3 tsp. baking soda,
2/3 cup vinegar,
small piece paraffin wax,
1 cup corn syrup (light),
2/3 cup water,
1 quart raw peanuts
Mix sugar, water, syrup and vinegar. Add raw peanuts and paraffin. Boil until brown and peanuts pop or until it is very brittle in water. Take from fire, add soda. Stir well and pour on buttered slab/marble or stone. When cold, break into pieces.
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Sweet Potatoe Pie
by Rhyl Rager
3 large sweet potatoes baked,
2 Tbsp. butter,
1/2 cup sugar,
1/2 tsp. cinnamon,
1/2 tsp. nutmeg,
1 egg,
2 eggwhites,
4 tsp. sugar,
1/2 teaspoons of cream of tarter
1 (9") cooked pastry shell
Scoop out sweet potatoes from their skins; mash with butter. Add sugar, cinnamon, nutmeg and a well beaten egg. Fill cooked pastry. Beat eggwhites, 4 tsp. sugar, 1/2 tsp. Cream of tartar until stiff peaks form. Cover pie with meringue and brown in 350F degree oven. Serves 6.
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Pineapple Fritters
by Rhyl Rager
1 egg, 1 cup milk,
3 Tbsp. sugar,
2 1/2 tsp. baking powder,
1 cup crushed drained pineapple,
2 Tbsp. butter melted,
2 1/2 cups flour to make stiff batter,
coconut oil for frying
Combine in order given. Add pineapple to batter last. Drop a tablespoon at a time in hot deep coconut oil. Serves 6-8
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Bing Cherry Mold
by Rhyl Rager
2 1/2 cups bing cherrys,
2 pkg. cherry gelatine,
1 pkg. Knox gelatin,
1 cup cherry juice,
1 cup port wine,
1 cup 2% cottage cheese
Heat one cup cherry juice and the port. Pour remaining cherry juice over plain gelatine. Put all gelatines together and dissolve in the hot cherry juice and port. Stir and mix together. Add cherries that have been cut in half and pitted add cottage cheese. Put in a mold dish and chill to set.
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Grilled Peaches with Berry Sauce
By Jess Vanderhoff
1/2 (10 ounce) package frozen raspberries in syrup, slightly thawed
1 1/2 teaspoons lemon juice
2 fresh peaches, peeled and halved
5 teaspoons brown sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 teaspoon butter or margarine
Directions
1.In a blender or food processor, process raspberries and lemon juice until pureed. Strain and discard seeds. Cover and chill. Place the peach halves, cut side up, on a large piece of heavy-duty foil (about 18 in. x 12 in). Combine brown sugar and cinnamon; sprinkle into peach centers. Sprinkle with vanilla; dot with butter. Fold foil over peaches and seal. Grill over medium-hot coals for 15 minutes or until heated through. To serve, spoon the raspberry sauce over peaches.
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Chocolate Black-Bottom Pie
by Rhyl Rager
1 bar of 100% Cacao unsweetened baking chocolate,
1 1/2 tsp. unflavored Knox gelatin,
2 eggs separated,
1/2 cup sugar divided,
1 pinch salt,
3/4 cup nonfat milk,
1/2 tsp. vanilla,
1/4 cup butter,
1/4 cup dark brown sugar packed,
4 bananas peeled cut into 1/2" rounds,
1(9") chocolate crumb pie crust: 1 1/2 cups chocolate cookies crushed, 4 Tbsp. melted butter
To make crust: heat oven to 350F degrees. Process crumbs and melted butter until mixed and fine. Press evenly into the bottom of a 9" pie dish on top of a baking sheet and bake 10 minutes. Cool.
Use a double boiler or in heatproof bowl (pyrex) set over simmering water, melt unsweetened chocolate. In small cup, sprinkle gelatin over 2 Tbsp. cold water; let stand. In saucepan, whisk together egg yolks, 1/4 cup of the sugar and the salt. Gradually whisk in milk. Cook over low heat, stirring constantly, until mixture coats a spoon (180F degrees on a candy thermometer).
Remove from heat; stir in gelatin until dissolved, then whisk in chocolate and vanilla. Set saucepan in a bowl of ice water; stir constantly with a spatula until cold, making sure to scrape the bottom of the saucepan. Remove from ice water; transfer chocolate mixture into a large mixing bowl. In bowl with electric mixer, beat egg whites until foamy; gradually beat in remaining 1/4 cup sugar. Continue beating to soft peaks; do not over beat. Fold egg whites into chocolate mixture; turn mix into pie crust. Refrigerate at least 4 hours or overnight.
In saucepan, melt butter and brown sugar. When mixture is bubbling, whisk in 2 Tbsp. water until smooth. Add bananas; cook about 1 minute or until sauce thickens and coats bananas. Let cool. Spoon bananas over top of the pie. To cut pie, run a sharp knife under hot water each time you cut a slice.
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Sweet Potato Muffins
by Rhyl Rager
(carrots, butternut squash, pumpkin or sweet potato all can be used in this recipe interchangeably)
2/3 cup baked sweet potato pureed,
1/2 cup chopped pecans,
4 Tbsp. butter,
2 cup lowfat milk,
1/2 cup brown sugar,
1 Tbsp. flax meal,
2 tsp. baking powder,
1 tsp. cinnamon,
1/2 tsp. coriander,
1/4 tsp. allspice,
1 egg,
1/2 cup raisins,
3/4 cup unbleached flour
**Don't use canned veggies for this. Baking the sweet potato or squash brings out a sweetness and flavor.
Preheat oven 400F degrees. Nonstick spray muffin tin for a dozen. Cream the butter and sugar. Beat in the egg and pureed veggie. Sift the flour use whisk or pastry blender to mix flour, baking powder and spices. Add the dry ingredients alternately by hand with the milk, nuts and raisins mixing just till well blended. Don't over mix. Spoon into the muffin pan wells. Sprinkle surface of batter with lemon zest or sugar. Bake 25 minutes until toothpick inserted in center comes out clean. Makes one dozen.
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Citrus Poppy Seed Muffins
Rhyl Rager
(use orange, lemon or lime)
1 Tbsp. flax meal,
1/2 cup poppy seeds,
1 cup milk,
1 1/2 cups unbleached flour,
1 cup whole wheat pastry flour,
1/2 cup rolled oats ground to a flour,
1 Tbsp. baking powder,
1 tsp. salt & cardamom,
2 tsp. baking soda,
2 Tbsp. fresh citrus zest,
1/2 cup citrus juice
1 teaspoon vanilla,
1 cup real maple syrup,
1/2 cup unsweetened applesauce
Preheat oven 350F degrees. Spray 20 standard muffin cups with nonstick spray. Put milk and flax meal in blender; let soak 5 minutes. Meanwhile, in small skillet, preferably cast iron, toast poppy seeds over low heat until fragrant, stirring 2-3 minutes. Remove from heat and let cool. In large bowl sift together flours, baking powder and soda, salt and cardamom. Stir in toasted seeds to mix in blender, add syrup, applesauce, juice, vanilla, citrus zest and remaining 1/2 cup milk now blend thoroughly. Spoon batter into tins 3/4 full. Bake 17-20 minutes. Cool for 10 minutes in pan.
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Scottish Shortbread
by Rhyl Rager
This recipe is more than four generations old. No substitutions will work. Makes a very delicate flaky cookie.
1 lb. unsalted butter,
1 cup white sugar,
4 cups unbleached flour,
1 cup brown rice flour
Work together with hands, place on a cookie sheet pan. Now lay a sheet of waxpaper on top of dough. Use a rolling pin to evenly distribute dough it should be the same thickness throughout. Next gently remove and peel back paper then sprinkle with granulated white sugar for a sparkling finish. Bake at 350F degrees until light golden brown approximately 30 -35 minutes. When cooled use thinnest possible blade to cut rows vertical and horizontal makes little 2" square cookies.
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Swedish Sweet Rolls
by Rhyl Rager
2 1/2 cup unbleached flour,
1/4 cup sugar,
1 1/2 tsp. salt,
1/2 cup coconut oil,
1 pkg. dry yeast,
1/4 cup warm water,
1 cup small curd 2% fat cottage cheese,
1 egg,
6 Tbsp. melted butter,
1 1/3 cup firmly packed dark brown sugar,
1 tsp. vanilla, 1 cup chopped walnuts
Sift together the flour, sugar and 1 tsp. of the salt. Cut into coconut oil until coarse crumbs form pea sized. Set aside. Dissolve yeast in water. Mix with cottage cheese and egg. Mix flour to the cheese mixture. Should be pie dough consistency. Roll out on floured board to 14" square. Combine butter, brown sugar, remaining 1/2 tsp. salt, vanilla and nuts. Spread mix on dough. Roll up as for a jelly roll. Cut in 1/2" slices and place on greased cookie sheet. Let rise for 2 hours and bake at 400F degrees for 15 minutes. Rolls may be brushed with thin mixture of powdered 10x confectioners and water.
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Penuche
By Rhyl Rager
1 cup halved walnuts,
2 sticks unsalted butter,
2 Tbsp. molasses,
1 cup white sugar,
1/2 cup nonfat milk,
2 1/2 cups 10x confectioners
You will need: a medium sauce pan, heavy wooden spoon, rubber scraping spatula, large mixing bowl, 8"x8"x2" casserole dish lined with waxpaper edges should hang over the sides. In order to lift out of pan once chilled and solid. Have everything premeasured an quickly within reach.
Pour confectioners sugar into mixing bowl. Melt butter in sauce pan then pour in molasses and white sugar, stir constantly till sugar is no longer grainy looking on medium-low heat now add the milk. Lower heat stir a little longer a couple minutes now pour over top of confectioners in bowl and stir vigorously until all lumps are gone and texture is thick smooth an fold in walnuts. Now use rubber spatula and scrape the fudge into casserole and keep chilled till solid cut into 1"-2" squares with thinnest blade. Penuche can be frozen, wrap in waxpaper and place in ziplock.
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Old Fashioned English Plum Pudding
by Rhyl Rager
3 cups dry unseasoned bread crumbs,
1 cup suet or coconut oil,
1/2 cup dark honey,
2 eggs,
1 cup grated carrots,
2 cups chopped pitted prunes,
1/4 cup citron,
1/2 cup apple juice,
2 Tbsp. flour,
2 tsp. baking powder,
1 tsp. baking soda,
1/2 tsp. salt,
1 tsp. vanilla,
1/2 tsp. cinnamon,
1/2 tsp. allspice,
1/4 tsp. cardamom
Mix all ingredients together in large mixing bowl. Batter will be stiff. Grease and flour four (12oz. Carnation evaporated milk cans cleaned, labels removed, lids removed). Place batter in cans. Place foil over cans; tie tightly with twine. Put cans in heavy Dutch oven and fill with water till cans are half covered. Place lid on Dutch oven and steam for 1 hour and 30 minutes to 2 hours.
...
Hard Sauce for Plum Pudding: Whiskey, butter, 10x confectioners
Put melted butter 1/2 cup in mixing bowl add confectioners and whiskey eye ball it and beat together with wooden spoon in a medium low heated sauce pan. You want a glaze like consistency. Serve warm over Plum Pudding. Hard Sauce can be stored in a ziplock in frig and is easily reheated.
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GERMAN CHERRY CAKE
by Rhyl Rager
2 1/2 cups flour,
1/2 cup cornstarch,
2 tsp. baking powder,
1 cup unsalted butter,
1 1/2 cups sugar,
3 large eggs,
3Tbsp. Kirsch (clear cherry brandy),
1 lb. of tart red pitted cherries packed in water well drained
For Streusel: In small bowl stir together 1/4 cup flour, 1/4 cup sugar, 1 tsp. cinnamon.
With a pastry blender or steak knife cut in 1/4 cup butter until coarse crumbs form.
Grease and flour a 9" spring form pan. Prepare Streusel. On waxpaper or in a bowl sift together flour, cornstarch and baking powder. In the large bowl of a electric mixer at medium speed cream butter an sugar; beat in eggs, one at a time until blended. Beat in Kirsch. Add flour mix; fold in with a rubber spatula. Turn into prepared pan, cover batter with cherries leaving a 1/4 inch space at the edge. Sprinkle Streusel over top. Bake in a preheated 375F degree oven until a toothpick comes out clean 1 1/4 hours. Serves 12.
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WELSH PORK CAKE
by Rhyl Rager
an old recipe, seldom found.
1 lb. bulk pork sausage,
1 lb. seedless raisins,
1 lb. chopped dates,
16 oz. walnuts,
4 cups brown sugar packed,
1 Tbsp. orange zest,
3 cups boiling water,
6 cups unbleached flour,
1 Tbsp. baking soda,
2 Tbsp. cinnamon,
1 Tbsp. ground cloves,
2 tsp. nutmeg
Combine sausage, dried fruits, nuts, sugar, peel and boiling water mix thoroughly. Sift flour, measure and sift again with soda and spices. Add to mixture and stir well. Pour into two (9 1/4"x 5 1/4"x 2 3/4") loaf pans buttered an lined with waxpaper. Bake in 350F degree oven 1 1/2 hours. Cool; remove from pans. Store in air tight containers 3-4 weeks. Moisten cakes with brandy at frequent intervals (may substitute O.J. for brandy). Makes 2 cakes.
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Apple Crisp
by Lauren Elizabeth
4 medium tart cooking apples, sliced (4 cups)
3/4 cup packed brown sugar
1/2 cup Gold Medal® all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1/3 cup butter or margarine, softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
Cream or Ice cream, if desired
1. Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.
2. Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.
3. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.
Expert tips
To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil.
Rise to the occasion! Self-rising flour can be used in this recipe.
If blueberry crisp is your cup of tea, simply use 4 cups fresh or frozen (thawed and drained) blueberries for the apples.
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Christmas Drops
by Lauren Elizabeth
Yields: 3 dozen cookies
Total Time: 25 min
Oven Temp: 375
Ingredients
2 1/2 cup(s) all-purpose flour
1 teaspoon(s) baking soda
1 teaspoon(s) salt
1 cup(s) unsalted butter, softened
3/4 cup(s) granulated sugar
3/4 cup(s) packed brown sugar
2 large eggs
2 teaspoon(s) vanilla extract
1 cup(s) white chocolate chips
1 cup(s) semisweet or milk chocolate chips
1/2 cup(s) red and green mini baking bits (M&M's mini baking bits)
Directions
1.Heat oven to 375 degrees F. Line several baking sheets with parchment paper. In a bowl, whisk flour, baking soda, and salt.
2.In a large bowl, beat butter and sugars until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture until blended. Stir in chocolate chips and baking bits.
3.Drop rounded tablespoons of dough 3 inches apart onto prepared baking sheets. Bake 9 to 10 minutes, or until cookies are browned at edges and no longer wet-looking in centers. Let stand on sheets for 2 minutes before removing to wire racks to cool.
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Santa's Whiskers Cookies
by Lauren Elizabeth
Makes 60 cookies •
Ingredients
3/4 cup (1 1/2 sticks) margarine
2 cups flour
3/4 cup sugar
1 tablespoon milk
1 teaspoon vanilla
3/4 cup finely chopped candied red or green cherries
1/3 cup finely chopped pecans
3/4 cup coconut
Directions
1. Beat margarine with an electric mixer on medium to high speed for 30 seconds.
2. Add about half the flour, also add sugar, milk, and vanilla.
3. Beat till thoroughly combined.
4. Stir in remaining flour, cherries and pecans.
5. Shape into 8-inch long rolls.
6. Roll in coconut.
7. Wrap in wax paper; chill 2- 24 hours.
8. When ready to bake, preheat oven to 375 degrees F.
9. Cut dough into 1/4-inch slices.
10. Place on an un-greased cookie sheet, for 10-12 minutes or until the edges are golden.
11. Cool cookies on a wire rack.
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Jewish Apple Cake
by Rachael Sawyer
1 cup oil,
2 cups sugar,
3 cups flour,
4 eggs,
1 tsp vanilla,
3 tsp baking powder,
1/4 cup orange juice.
5 to 6 peeled and cored apples
Mix together , batter will be very thick. Then you need 5 to 6 peeled and cored apples. I use granny smith and golden.delicious and sometimes add another type of a red Apple just to mix up the flavor or u can use all granny smith. Cut them in thin slices..for the topping.mix 3/4 cup sugar and.a tsp or 2 of cinnamon .add half the batter into an angel food cake type pan, not spring form. Just the type where the bottom.comes out and.the cake will have a hole in the middle... Add half the apples on top of this layer of batter. Add half the cinnamon.sugar mixture then add the rest of the batter and repeat by dressing the top with the other half of the apples and putting the rest of the sugar and.cinnamon mixture on.top, the more the better bc it comes out nice and carmelized ....bake at 350 for an hour and a half or until a tooth pick comes out clean. It is an amazing cake! So delicious! You will love it I promise and it is a nice change from pie or a regular cake with icing.
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Greek Vineyard Pie
by Rhyl Rager
2 cups seedless raisins,
1 cup apple cider,
3 Tbsp. butter,
1/2 tsp. lemon zest,
melted butter,
sugar
1 1/2 cups Muscatel or Port Wine
1 1/2 Tbsp. cornstarch, 1 Tbsp. lemon juice
1 Double crust pastry for 9" pie
Combine raisins and wine. Simmer for 5 minutes. Stir in cider mixed with cornstarch. Cook stirring, until mixture boils and clears. Add butter, lemon zest and juice. Cool slightly. Pour into pastry lined pan. Cover top with pastry. Seal and flute edge. Prick top with fork, or cut small slits in surface. Brush with melted butter; sprinkle lightly with sugar. Bake in oven in the center 450F degree about 25-30 minutes. Serve warm with whipped topping.
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Old Time Mincemeat
by Rhyl Rager
Note: A Christmas holiday Pie - this is a canning recipe or if you choose make all 6 pies at once an freeze them ahead.
3 lbs. lean ground pork or beef rump roast ground - fully cooked
1/2 lb. suet =to 1 cup Crisco or use 1 cup coconut oil
1 lb. brown sugar,
1 cup Dark molasses
4 lbs. tart cooking apples: Braeburn, Granny, Jonagold - peeled, cored and chopped
1 1/2 cups navel orange pulp,
1/3 cup minced orange rind,
1 lb. tart cherries drained,
1 lb. raisins,
11 oz. currants,
3 cups apple cider,
1/4 cup lemon juice,
2 tsp. lemon zest,
1 cup of 3 citrus marmalade preserves,
1 cup Brandy,
2 Tbsp. vanilla,
1 lb. candied citron chopped finely
Spices: 1 Tbsp. cinnamon, 1/2 tsp. each: ginger, black pepper, 1 tsp. nutmeg, cloves, allspice and mace
You should have 5-7 cups ground meat. In large kettle or dutch oven combine all raisins, liquids, fats, jellys, sugar, molasses, spices, pulp and rinds. Mix well slowly bring to a boil. Then stir in meat, cherries, apples and vanilla. Cook until mixture comes to a boil.
Making pies: filling & crust must both be hot or cold.
For canning: Fill clean sterilized hot canning quart size jars, leaving 2" head space. Close jars with sterilized lids. Process 30 minutes in boiling water-bath (put cloth between jars to keep them from hitting). Caution: Take care in filling to distribute solids and liquids as evenly as possible. Makes 6 Quart jars or enough for 6 (9 inch pies).
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Pfeffernusse
(German Christmas cookies meaning "pepper nuts" )
by Rhyl Rager
2 eggs,
1 cup brown sugar packed,
2 tsp. lemon zest,
1/2 cup finely chopped citron,
2 cups unbleached flour,
1 tsp. baking powder,
1 tsp. cinnamon,
1/4 tsp. black pepper,
1/2 cup chopped nuts,
1/2 cup brandy/Kirsch,
1/8 tsp. each: nutmeg, cloves, mace, cardamom
Beat eggs thick; add brown sugar and lemon zest. Continue beating until well blended. Stir in citron. Sift flour with baking powder, spices and add to egg mix. Stir in nuts. Chill to make firm. After chilling, lay wax paper on counter or table with confectioners sugar on top. Drop and shape dough to form a one inch cylinder. Begin cutting 1/2" slices and place on baking sheet; allow to dry overnight. Turn cookies over and put drops of brandy in center of each cookie. Bake in 375F degree oven for 12-15 minutes. Store cookies in tightly covered tins or tupperware. It will take several days to mellow and for the flavors to combine. Makes 6 dozen.
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Fancy Oatmeal Cookies
by Rhyl Rager
1/2 cup nonfat dry milk,
1/4 tsp. baking powder,
3 cups wheat germ,
1/4 cup almond butter,
1 large egg beaten,
1 tsp. vanilla,
1/2 cup pecans or walnuts chopped,
1 cup raisins,
1/4 tsp. baking soda,
3/4 cup butter,
3/4 cup whole wheat flour,
1 cup brown sugar packed,
2 Tbsp. honey,
2 Tbsp. milk,
1 cup rolled oats,
1/3 cup roasted sunflower seeds,
1 cup chopped dried apricots or other dried berries
...
Mix & sift together dry milk, baking powder, soda. Stir in flour and germ. Cream butter until consistency of mayo; blend in almond butter. Add brown sugar and mix until fluffy, add egg, honey, vanilla and mix well. Add flour mixture alternately with milk. Stir in oats, nuts, and sunflower seeds; work in fruits. Drop by heaping teaspoonfuls on greased baking sheet. Allow space for cookies to spread. Bake in a preheated oven at 375F degrees for 10 minutes or until golden brown.
Makes 3 dozen.
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Coffee Orange Fudge Bundt Cake
by Rhyl Rager
1 pkg. 2 layer size Devil's Food cake mix,
1 (8oz.) sour cream,
1/2 cup unsweetened applesauce,
1/2 cup water, egg whites = to 4 eggs,
1 (4 oz.) serving pkg. instant chocolate fudge pudding mix,
1/4 cup coffee liqueur,
2 Tbsp. orange zest,
1 tsp. cinnamon,
1 (12 oz.) pkg. semisweet chocolate pieces
Spray a fluted bundt. In large mixing bowl add cake mix, sour cream, apple sauce, water, egg whites, pudding mix, liqueur, orange zest, and cinnamon. Beat with electric mixer on low speed till blended, scraping sides of bowl constantly. Beat on medium speed for 4 minutes. Stir in chocolate chips. Pour into prepared pan. Bake in 350F degree oven for 50-60 minutes or till a toothpick inserted near center comes out clean. Cool 10 minutes. Serves 16.
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Grandma's Nutritious Red Velvet Cake
by Rhyl Rager
1/2 cup coconut oil,
1 cup sugar,
1 can Campbell's condensed tomato soup,
2 cups unbleached flour,
1/2 cup Hershey's Dutch cocoa,
2 tsp. baking powder,
1 tsp. baking soda,
1/2 small bottle of red food coloring (as needed),
2 tsp. almond extract,
3 eggs
Frosting:
1 cup whole milk ricotta cheese "Sargento's"
10x confectioners sugar,
2 tsp. almond extract
Garnish: toasted sliced almonds for on top of frosting
Cream together: oil, sugar, extract, food coloring, eggs and soup concentrate. Whisk together all dry ingredients. In large bowl, combine liquid ingredients with dry slowly with your electric mixer on medium speed. Continue pouring in rest of liquid and increasing speed w/mixer. Scrape down sides of bowl and incorporate.
Pour into cake pans divide evenly and bake on 350F degrees for 30-35 minutes or until a toothpick inserted in center comes out clean. Let cakes cool for 20 minutes. Meanwhile, begin with very large mixing bowl and put in frosting ingredients starting with the ricotta mixing on slow speed and increasing as confectioners is added. Continue adding the confectioners until you reach a thick frosting consistency. Chill frosting and frost layers and assemble. Add handfuls of almond slices pressed into the frosting. Serves 8-12.
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Cranberry Date Nut Bread
by Rhyl Rager
1 stick butter,
1 egg,
2/3 cup honey,
1/2 tsp. baking soda,
1 1/4 tsp. baking powder,
1/2 cup orange juice,
1 tsp. orange zest,
2 cups whole wheat flour,
1/2 cup chopped dates (be sure there are no pit fragments),
1/2 cup walnuts,
1 cup fresh cranberries
Cream together soft & liquid ingredients; mix in separate bowl all dry ingredients. Mix both sets of ingredients gently together. Fold in 1 cup fresh cranberries, 1/2 cup chopped dates, and 1/2 cup walnuts. Turn into sprayed loaf pan. Preheat oven to 350F degrees and bake for 1 hour. Cool an turn out and serve. Makes 1 loaf.
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Banana Honey Muffins
by Rhyl Rager
1 1/2 cups All-bran cereal,
3/4 cup milk,
1/2 cup coconut oil,
1/3 cup honey,
1 cup mashed bananas,
1 egg lightly beaten,
1 1/4 unbleached flour,
1 Tbsp. baking powder,
1/2 tsp. salt
Heat oven to 375F degrees. Stir together bran cereal and milk in large bowl. Let stand 5 minutes. Stir oil, honey, bananas and egg into bran cereal mixture. Stir in flour, baking powder and salt just till moistened. Spoon batter evenly into 12 paper-lined or greased muffin cups. Bake for 15-18 minutes or until lightly browned. Serves 12.
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Bran Flax Muffins
by Rhyl Rager
1 1/2 cups unbleached white flour,
3/4 cup flaxseed meal,
3/4 cup oat bran,
1 cup brown sugar,
2 tsp. baking soda,
1 tsp. baking powder,
1/2 tsp. salt, 2 tsp. cinnamon,
1 1/2 cups shredded carrots,
2 apples peeled shredded,
1/2 cup raisins,
1 cup nuts chopped,
3/4 cup milk,
2 eggs beaten,
1 tsp. vanilla
Mix together flour, flax meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl. Stir in carrots, apples, raisins and nuts. Combine milk, beaten eggs and vanilla. Pour liquid ingredients are moistened. Do not over mix. Fill muffin cups 3/4 full. Bake at 350F degrees for 15-20 minutes. Yields 15 medium muffins.
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Scottish White Oven Scones
by Rhyl Rager
1 1/2 cups unbleached flour,
1/2 cup oat bran,
1 tsp. Cream of Tartar (found with spices at grocer)
1 tsp. baking soda,
1/2 tsp. salt,
3 Tbsp. sugar,
1/3 cup unsalted butter,
1 beaten egg,
1/2 cup buttermilk
1/2 cup of one: currants, dried cherries, dried cranberries, raisins, dried blueberries, etc.
Note: (Cream of Tartar changes the texture and makes certain baked goods fluffy or helps in the rising. If you use ordinary milk you will lose out on flavor but you will need to increase the Cream of Tartar another tsp.)
Sift flour or aerate it with a whisk, oat bran, baking soda and cream of tartar into mixing bowl. Add salt and sugar. Cut in butter. Pour beaten egg into a well in flour mixture. Add enough milk, a little at a time, to make a soft dough. Add dried fruit and fold into dough to distribute evenly. Turn mixture onto well-floured board; flour top generously. Pat out into 1/2" thick circle. Cut into pie-shaped wedges; flour cut parts. Place on ungreased baking pan. Bake at 400F degrees for 10-15 minutes or until light golden brown. Serve warm. Spread with butter and marmalade, serve with tea for a true Scottish experience. Yield: 6 scones.
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Cream Cheese Christmas Cookies
by Jess Vanderhoff
1 cup butter
1 (8 ounce) package cream cheese
1 cup white sugar
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup chopped pecans
1/2 cup green decorator sugar
48 pecan halves
1/2 cup red decorator sugar
Directions
1.In a large bowl, cream butter and cream cheese. Add sugar and vanilla. With electric mixer at medium speed, beat until light and fluffy. In medium sized bowl, combine flour and salt; gradually add to creamed mixture, beating until well blended. Stir in chopped pecans. Cover bowl with plastic wrap and refrigerate for 15 minutes.
2.On four sheets of aluminun foil, shape dough into four 6 inch rolls, 1 1/2 inches in diameter. Wrap each roll tightly in foil and refrigerate over night.
3.Preheat oven to 325 degrees F
4.Line cookie sheets with foil. Remove rolls of dough from refrigerator one at a time. Coat each roll with red or green sugar crystals; cut dough into 1/4 inch slices. Place on prepared cookie sheets; top each cookie with a pecan half. Bake for 15 - 18 minutes, or until bottom of cookie is lightly browned when lifted. These look so nice for Christmas.
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Pina Colada Custard Pie
by Rhyl Rager
1 cup dark corn syrup,
1 cup flaked coconut,
3 Tbsp. flour,
4 eggs beaten,
1 Tbsp. coconut extract,
2 tsp. rum,
1/8 cup melted butter,
1 (8oz.) can pineapple drained reserve
Note: (save and set juice aside making sure filling does not overflow crust, add juice after filling)
In a bowl, combine sugar and flour. Add the syrup, coconut, crushed pineapple, eggs, extract and rum; mix well. Pour into pastry shell, now pour in 1/2 of the leftover pineapple juice from the can and drizzle with melted butter. Bake at 350F degrees for 50-55 minutes. Insert knife near center to check if it comes out clean. Cover loosely with foil if the top browns too quickly. Cool on a wire rack or bread board. Chill before cutting. Store in the refrigerator. Yield: 6-8 servings.
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Pumpkin Coconut Custard
by Rhyl Rager
1 (30 oz.) can unsweetened pumpkin puree,
egg whites = to 4 eggs,
1 can evaporated skim milk,
1 cup sugar,
1 cup shredded coconut,
2 tsp. ginger,
1 tsp. allspice,
1 tsp. cloves,
1 Tbsp. cinnamon
Preheat oven 350F degrees. Use a 10" square casserole. Whisk together ingredients. Cook 30 minutes then scrape sides, bottom and stir once smooth out and bake another 30-45 minutes till custard is set. Serves 6.
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Vegan Pumpkin Pie
by Rhyl Rager
1 1/2 pkgs. Extra firm Tofu,
1 (15oz.) canned pumpkin puree unsweetened,
2/3 cup honey, 1 tsp. vanilla,
1 1/2 tsp. cinnamon,
3/4 tsp. ginger,
1/4 tsp. nutmeg,
1/4 tsp. cloves,
1 (9") unbaked pastry crust
Preheat oven to 350F degrees. Blend tofu in a food processor or blender until smooth. Add remaining ingredients and blend well. Pour into a 9" unbaked deep dish pie shell. Bake for approx. 1 hour filling will be soft, but will firm up as it chills. Chill and serve.
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Baked Apples
Chris Rolleri
4 Granny Smith apples
1/4 cup raisins
1/2 cup light brown sugar
1/2 tsp. cinnamon
3 tbs. margarine
1/2 cup apple cider
Instructions
Preheat oven to 350 degrees F. Core apples almost to the bottom, but try not to cut all the way so that the stuffing will not fall out of the bottom. Place apples into a baking pan.
Mix brown sugar with raisins and then fill the center of each apple.
Sprinkle the cinnamon on top of the apples, and then put little dots of margarine on apple tops. Pour the apple cider on top and sides of apples.
Put the pan in oven and let bake until apples are done, about 45 minutes. Baste the apples occasionally.
Serve the apples hot right out of the oven, or put them in the refrigerator and serve cold later.
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Apple Strudel
by Rhyl Rager
Dough:
2 cups all-purpose flour,
1/2 tsp. salt,
1 egg beaten lightly,
2 Tbsp. corn oil,
3 Tbsp. warm water
Filling:
1 stick butter,
1 cup fresh white bread crumbs,
1 1/2 lbs. cooking apples peeled cored coarsely grated,
1/3 cup each: raisins currants sugar,
1/2 tsp. cinnamon,
2 tsp. lemon zest,
10x confectioners
Sift the flour and salt together. Make a well in the center and pour in the egg and oil. Add the water gradually, stirring with a fork, to make a soft sticky dough. Work the dough in the bowl until it leaves the sides clean, then tip out onto a lightly floured surface and knead for about 15 minutes or until the dough feels smooth and elastic. Form into a ball, place in a bowl and cover with a warm cloth. Leave to rest for 1 hour. Melt half the butter in a saucepan and cook the bread crumbs until they are crisp and golden. Add the apples, raisins, dried currants, superfine sugar, cinnamon and lemon zest.
Warm a rolling pin, and flour a large clean dish towel. Place the dough on the towel and roll it out to a rectangle as thinly as possible, lifting and turning it to prevent it from sticking to the cloth. Using the backs of your hands, gently stretch the dough, working from the center to the outside until it is paper thin----
you should be able to read through the dough, but to do this takes years of practice and patience. Then leave the dough to rest for 15 minutes.
Melt the remaining butter and use most of it to brush all over the dough. Spread the filling on the dough to within 1 inch of the edges. Lift the two corners of the dish towel nearest to you and roll the dough away from you. Place the dough on a greased baking sheet and form into a horseshoe. Brush all over with the remaining melted butter. Bake in a preheated oven, 400F degrees for about 20 minutes, then reduce the heat to 350F degrees for a further 30 minutes. May be served warm or cold, dusted with confectioners sugar and cut into thick slices.
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Baked Rice Pudding
by Rhyl Rager
Tip: try substituting died berries for raisins.
6 cups cooked fluffy rice (white or brown)
1 1/2 cup sugar,
4 eggs or = whites
2 tsp. vanilla,
1 can evaporated skim milk,
2 tsp. cinnamon,
1 tsp. nutmeg,
1 tsp. coriander,
1 cup rum soaked raisins
Use a 10"x10"x 3" casserole nonstick sprayed. In large bowl whisk eggs, sugar, vanilla and milk. Put rice in casserole and pour in egg mixture add spices and raisins. Bake in oven at 350F degrees for 45 minutes stir once so it doesn't burn on bottom; smooth out with large spoon and continue baking until set another 30-45 minutes
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Florida Orange Meringue Pie
by Rhyl Rager
1 cup fresh orange juice (not from concentrate)
1 cup mandarin segments cut up
2 Tbsp. orange zest fresh,
3 egg yolks beaten,
2 Tbsp. unsalted butter,
1 cup sugar,
5 Tbsp. cornstarch,
2 Tbsp. lemon juice freshly squeezed
Combine orange juice, sections, zest, sugar and cornstarch. Cook on low heat until clear. Add a little hot mixture to beaten egg yolks in a dish. Return to hot mixture and cook about 5 minutes longer. Remove from heat. Blend in lemon juice, butter. Pour into baked pie shell. Be sure filling and crust are both hot or cold.
Meringue for 9" pie:
3 egg whites,
1/2 tsp. vanilla,
1/4 tsp. Cream of Tartar,
6 Tbsp. sugar
Preheat oven 350F degrees. Beat egg whites with vanilla and cream of tartar till soft peaks form. Gradually add sugar, beating till stiff and glossy peaks form and all sugar is dissolved. Spread meringue over hot filling, sealing to edge of pastry. Bake for 12-15 minutes, or till meringue is golden. Cool.
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Mini Peppermint-Meringue Cups with Ganache
by Rhyl Rager
For the meringue cups:
Vegetable oil cooking spray
3 large egg whites, room temperature
3/4 cup sugar
1/4 teaspoon pure peppermint extract
Red gel-paste food coloring (sugarcraft.com)
1/4 tsp. Cream of Tartar, 1/8 tsp. salt
For the ganache:
12 ounces bittersweet chocolate, chopped
1 cup heavy cream
Garnish: 1 large candy cane, finely chopped
Preheat oven to 175 degrees. Trace 16 circles onto each of 2 pieces of parchment using a 1 3/4-inch round cookie cutter, spacing about 2 inches apart. Coat 2 baking sheets with cooking spray, and top each with a sheet of parchment, traced side down.
Make the meringue cups: Heat egg whites and sugar in a heatproof bowl of a mixer set over a pan of simmering water, stirring, until sugar dissolves and mixture is warm to the touch, about 3 minutes. Transfer bowl to mixer. Add cream of tartar and salt and whisk on medium-high speed for a long time until stiff peaks form. Beat in peppermint extract.
Using a small food-safe paintbrush, paint 3 stripes of red food coloring up the inside of a pastry bag fitted with a 1/4-inch plain round tip. Transfer egg-white mixture to pastry bag; pipe coils to fill each traced circle. Pipe up sides of each to create 3/4-inch- to 1-inch-high cups.
Bake until meringue cups are crisp but not browned and lift off parchment easily, about 1 hour 30 minutes. Transfer meringue cups to a wire rack, and let cool completely.
Meanwhile, make the ganache: Transfer chocolate to a heatproof bowl. Bring cream to a gentle simmer in a small saucepan over medium heat. Pour over chocolate, and let stand for 2 minutes. Stir until smooth. Cover loosely with plastic wrap, and cut a small slit in the top. Refrigerate until firm, 1 hour to 1 hour 15 minutes.
Stir ganache, and transfer to a pastry bag fitted with a 1/4-inch open-star tip. Pipe ganache into the center of each meringue cup. Garnish with candy cane.
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Blondies
by Rhyl Rager
½ pound (2 sticks) unsalted butter, at room temperature
1 cup light brown sugar, lightly packed
½ cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs, at room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 ½ cups chopped walnuts
1 ¼ pounds semisweet chocolate chunks, such as Nestle’s
Preheat the oven to 350 degrees. Grease and flour an 8 x 12 x 2 inch baking pan.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on high speed for 3 minutes, until light and fluffy. With the mixer on low, add the vanilla, then the eggs, one at a time, and mix well, scraping down the bowl. In a small bowl, sift together the flour, baking soda and salt and with the mixer still on low, slowly add flour mixture to the butter mixture. Fold the walnuts and chocolate chunks in with a rubber spatula.
Spread the batter into the prepared pan and smooth the top. Bake for 30 minutes exactly. Don’t overbake! A toothpick may not come out clean. Cool completely in the pan and cut into bars.
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Mud Cake
by Jess Vanderhoff
2 cup sugar
1/2 teaspoon salt
2 all-purpose flour
1 stick unsalted butter
1/2 cup vegetable oil
1/2 cup cocoa
1/4 cup water
2 eggs
1 teaspoon baking soda
1/2 cup buttermilk
2 teaspoon vanilla extract
1 bag miniature marshmallows
Icing:
1 stick unsalted butter, softened
3 tablespoon cocoa
6 tablespoon milk
1 (1-pound) box confectioners’ sugar
1 cup chopped pecans or walnuts
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Grease and flour a 13 by 9-inch baking pan.
Combine the sugar, salt, and flour in a large mixing bowl. Bring the butter, oil, cocoa, and 1/4 cup water to a boil in a saucepan. Add to the flour mixture.
Beat together the eggs, baking soda, buttermilk, and vanilla. Add to the chocolate mixture, mix well, and pour into the prepared pan. Bake for 25 minutes.
While the cake is baking, make the icing by melting the butter in the cocoa and milk over low heat. Bring the mixture to a boil, then remove from the heat. Stir in the confectioners’ sugar. Slowly mix in the nuts and the vanilla. Take the cake from the oven, and when it cools a bit cover it with miniature marshmallows. Pour the warm icing over the cake and the marshmallows. Cool the cake before serving.
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Bliss Cappuccino Morsels
by Rhyl Rager
(be forewarned these are addictive and easy to make)
1 stick cold unsalted butter cut into 8 pieces,
1/4 cup packed dark brown sugar,
1/4 cup granulated sugar,
1 extra large egg,
1 cup plus 2 Tbsp. all purpose flour,
1 1/2 tsp. instant coffee,
1 1/2 tsp. unsweetened cocoa powder,
1/2 tsp. cinnamon,
1/4 tsp. fine sea salt,
1/2 cup (2 oz.) finely chopped semisweet chocolate
In the large mixing bowl cream the butter and both sugars on medium speed until smooth with electric mixer about 3-4 minutes. Add the egg and mix until smooth. Scrape down the sides of bowl with rubber spatula. Add the flour, instant coffee, cocoa, cinnamon, salt, and chocolate bits; mix thoroughly for 2-3 minutes.
Gather the dough together and turn onto a lightly floured board. Using lightly floured hands, roll the dough into 2 to 3 even 1" thick logs. Wrap the logs separately in plastic wrap. Refrigerate until firm, about 1 hour. Preheat the oven to 350F degree oven. Move an oven rack to the middle position. Line large baking sheets with parchment paper.
Slice the logs into 1/4" thick cookies; place 1/2" apart on prepared baking sheets. One sheet at a time, bake until the cookies are lightly golden and are firm enough at the edges to slide off the parchment without sticking, 15-17 minutes. Cool on the baking sheets set on wire racks.
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Lemony Star Fruit Kuchen
by Rhyl Rager
1/2 cup all purpose flour
1/2 cup yellow cornmeal
1/3 cup quick cooking rolled oats
1 teaspoon baking powder
1/8 teaspoon baking soda
2 egg whites
1/2 cup plain nonfat yogurt
1/3 cup packed brown sugar
2 tablespoons dark molasses
2 tablespoons margarine, melted
1 teaspoon lemon peel, finely shredded
nonstick spray coating
1 large star fruit cut into 12 slices
2 teaspoons granulated sugar
In a large bowl, stir together flour, cornmeal, oats, baking powder and baking soda. In another bowl stir together egg whites, yogurt, brown sugar, molasses, melted margarine and lemon peel. Add egg white mixture to flour mixture, stirring just till combined. Spray an 8 inch round quiche pan or cake pan with nonstick spray coating. Spread batter into prepared pan. Gently press star fruit slices into batter. Bake in a 350F oven about 30 minutes or till a toothpick inserted near center comes out clean. Lightly sprinkle with granulated sugar. Cool slightly in pan on a wire rack. Cut into wedges. Serve warm.
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Tropical Fruit Napoleons
by Rhyl Rager
1/2 cup fat free sour cream
1/3 cup sifted powdered sugar
1/3 cup light cream cheese
1/4 cup soft tofu
1/2 teaspoon grated lemon rind
2 tablespoons dry bread crumbs
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
5 sheets frozen phyllo dough, thawed
2 tablespoons light butter, melted
cooking spray
1/2 cup diced star fruit
1/2 cup diced peeled papaya
1/2 cup diced banana
1 tablespoon powdered sugar
Combine first 5 ingredients in a bowl; beat with mixer at medium speed until smooth. Cover and chill. Combine bread crumbs, granulated sugar and cinnamon in a bowl. Stir well and set aside. Preheat oven to 375F. Place 1 phyllo sheet on a large cutting board or work surface; lightly brush with butter. Sprinkle with 1 tablespoon bread crumb mixture. Repeat layers with remaining phyllo, butter and bread crumb mixture, ending with phyllo. Gently press phyllo layers together. Lightly coat top phyllo sheet with cooking spray. Cut 12 (3 inch circles) through phyllo layers using a sharp round cookie cutter. Carefully place layered circles on a baking sheet coated with cooking spray; discard any remaining phyllo scraps. Coat the bottom of another baking sheet with cooking spray; place, coated side down, on top of layered phyllo circles. Bake at 375F for 12 minutes or until crisp. Remove top baking sheet; place phyllo stacks on a wire rack. Cool completely. Combine star fruit, papaya and banana; stir gently. Place 1 phyllo stack on each of 4 dessert plates. Spread about 1 tablespoon sour cream mixture on top of each stack; top each with about 3 tablespoons papaya mixture and 1 tablespoon sour cream mixture. For each serving, repeat layers with the remaining phyllo stacks, sour cream mixture and papaya mixture, ending with phyllo stacks. Sprinkle powdered sugar over napoleons. 4 servings.
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Star Fruit Upside Down Cake
by Rhyl Rager
3 to 4 star fruit, sliced
1/4 cup butter, melted
2/3 cup dark brown sugar
juice of 2 passion fruit
1/2 cup butter, softened
1 cup sugar
2 eggs
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
pinch of salt
1/2 cup milk
1 teaspoon each of vanilla and almond extract
Preheat oven to 350F. Arrange sliced star fruit in bottom of a greased 9 inch cake pan as close together as possible. Mix together 1/4 cup butter, brown sugar and passion fruit juice and pour into pan, turning so mixture covers bottom. Set aside. Cream together 1/2 cup of butter and sugar. Add eggs, one at a time, beat well. Mix together dry ingredients. Add flour mixture, alternately with milk, to butter mixture. Stir in vanilla and almond extracts. Pour into prepared cake pan. Bake for approximately 30 minutes or until cake pulls away form sides of pan. Let cool for five minutes before inverting onto serving plate. 8 servings.
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Matcha Green Tea Vanilla Cookie
by Rhyl Rager
2 1/2 cups of all- purpose flour
1 teaspoon of Matcha green tea powder
1 teaspoon of baking powder
Pinch of salt
1 cup of butter, at room temperature
1 1/4 cups of granulated sugar
2 large egg yolks
1 1/2 teaspoons vanilla extract
Granulated sugar for sprinkling
Note: Try substituting amaretto flavoring for vanilla and adding a 1/2 cup chopped roasted Pistachios.
Combine the flour, green tea powder, baking powder, and salt. Combine the flour, baking powder, and salt. In a large bowl, cream the butter and sugar. beat in the egg yolks. Beat in the vanilla extract. Gradually blend in the dry ingredients. Cover and chill for one hour.
Preheat the oven to 375 degrees. Lightly grease 2 baking sheets. On a floured surface, roll out the dough to a thickness of 1/4 inch. using a 2-inch cookie cutter, cut out cookies and place 1 inch apart onto the prepared baking sheets. Bake for 10-12 minutes, until lightly colored. Sprinkle granulated sugar over the hot cookies and transfer to wire racks to cool.
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Green Tea Cheese Cake
by Rhyl Rager
1 cup ground shortbread cookies or graham crackers (about 6 ounces)
Two 8-ounce packages cream cheese, room temperature (do not use whipped or "light" products)
1/2 cup fromage blanc cheese
3/4 cup plus 2 tablespoons sugar
4 large eggs
2 Tablespoons Matcha green tea powder
4 tablespoons of hot water
Preheat oven to 325°F. Press cookie crumbs or graham crackers firmly onto bottom (not sides) of 8-inch-diameter springform pan. Wrap outside of pan tightly with 3 layers of heavy-duty foil. Using electric mixer, beat cream cheese, fromage blanc, and sugar in large bowl until smooth. Add eggs 1 at a time, beating until incorporated after each addition. Beat in green tea powder in hot water until smooth and stir well into mixture. Pour batter over prepared crust in pan. Place cakein roasting pan; add enough hot water to roasting pan to come halfway up sides of springform pan.
Bake cake until set but center moves very slightly when pan is gently shaken, about 1 hour. Remove cake from roasting pan; cool 1 hour at room temperature. Refrigerate uncovered overnight. (Can be prepared 2 days ahead. Cover and keep refrigerated.)
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Green Tea Rice Pudding
by Rhyl Rager
2 1/2 cups of whole milk
1 Tbls. Matcha green tea powder
1/3 cup of long or short grain white rice
1/8 teaspoon salt
1 large egg
1/4 cup brown sugar
1 teaspoon of pure vanilla extract
1/4 teaspoon of ground cinnamon
1/3 cup raisins
Stir Matcha green tea powder in milk until dissolved. In a medium saucepan, combine Matcha milk mix, rice and salt and bring to a boil. Reduce heat to low and simmer until the rice is tender, about 20 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.
In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the rice mixture - a Tablespoon at a time - beating to incorporate.
Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 10 minutes or so, until thickened. Be careful not to have the mixture come to a boil at this point. Stir in the vanilla. Remove from heat and stir in the raisins and cinnamon. Serve warm or cold. Serves 2-3.
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Matcha Coins -- Shortbread Cookies
by Rhyl Rager
In a medium bowl, mix:
1 cube - unsalted butter (softened but not melted)
1/4 cup - dehydrated cane sugar
...
In a large bowl, whisk:
1 cup - whole grain spelt flour
2 tablespoons - arrowroot powder
1/4 teaspoon - sea salt
1 teaspoon - sifted matcha powder
Mix dry ingredients into the butter and sugar. Roll into a log, wrap and chill for at least one hour. Cut log into 1/4 inch slices. Makes approximately 24 cookies. Bake at 275 for 15 minutes. Cool completely.
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Matcha Tea Cake
by Rhyl Rager
Yield: One 9-inch round cake, to serve 6
3 ounces (3/4 cup) cake flour, 1 Tbsp. lemon zest
1 t. Matcha tea, 1/2 tsp. Cardamom
6 ounces (4) whole large eggs, at room temperature
3 ounces (scant ½ cup) granulated sugar
Powdered sugar for dusting the top of the cake
Preheat the oven to 350 degrees F.
Sift the cake flour with the tea three times. Using aerosolized pan spray, coat the bottom of a 9-inch round cake pan lightly. Place a round of parchment paper on the bottom of the pan and spray the parchment lightly. Set the pan aside.
Place the eggs and sugar into a heatproof bowl. Place the bowl over a pot of simmering water (the bottom of the bowl should be above the level of the water). Whisking constantly, heat until the eggs and sugar feel warm to the touch (approximately 100-110 degrees F.). Then pour the mixture into the bowl of an electric mixer, outfitted with a whisk attachment, and beat until light in color and texture, approximately tripled in volume. Then, gently but thoroughly, fold the dry ingredients into the egg foam without deflating, making sure that there is no undissolved flour lurking at the bottom of the mixing bowl. Immediately scoop the mixture into the prepared cake pan and bake for approximately 25 minutes, or until the cake tests done when a skewer is inserted into the center. Cool on a rack. Dust with sifted powdered sugar just before serving, if desired.
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Matcha Green Tea Ice Cream
by Rhyl Rager
The quintessential matcha recipe. Dreamy.
1/2 cup whole milk
1/3 cup raw evaporated cane sugar
Pinch sea salt
3 egg yolks
3 Tbsp. sifted Matcha powder blended with 1/8 cup water to form a smooth paste
1 cup heavy cream
1 teaspoon vanilla
Scald milk mixture over low heat, stirring constantly to dissolve the sugar, then remove from the heat. In a small mixing bowl whisk the three egg yolks lightly.
Slowly pour 1/4 of hot milk into egg yolks, whisking as you go to temper them, then add the yolk mixture back into the remaining hot milk. Cook, stirring constantly, over low heat until it thickens a bit. Remove from heat and pour back into mixing bowl.
Combine the matcha paste, cream and vanilla and add to the milk mixture. Whisk to blend and cool, then cover tightly and chill thoroughly. Follow the directions for your own ice cream maker.
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Matcha Green Tea Cupcakes
by Rhyl Rager
24 cupcake papers / 350 degree oven
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
2 large eggs
2 large egg yolks
3 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1 cup milk
2 tablespoons matcha tea
For Cupcakes
Beat butter on high until soft, about 30 seconds.
Add sugar. Beat on medium-high until light and fluffy, about 3 minutes. Add eggs/egg yolks one at a time, beat for 30 seconds between each. Whisk together flour, baking powder, and salt in a bowl. Add to batter and mix to combine. Mix matcha in with the milk. Add to the batter and mix until combine. Scoop batter into prepared into cupcake papers. Bake for 22-25 minutes until a cake tester comes out clean.
Matcha Buttercream Frosting
1 stick butter, room temperature
2 tablespoons half and half or light cream
1 tablespoon matcha powder
3 cups powdered sugar, sifted
Mix matcha in with the light cream to make a paste.
Beat butter briefly, scrape bowl. Add the sifted powdered sugar and matcha paste. Beat until smooth.
How to make a Layered Cupcake "Bomb" w/Ice-Cream
Cut rounds of cake to fit in a cupcake paper. Put a round in each cupcake paper. Place a scoop of (insert favorite flavor here)ice cream on top of each round and smooth with the back of a spoon. Place cupcakes in the freezer and chill for 1 hour. Place a second scoop of (another favorite flavor) ice cream on top of each round and smooth with an offset spatula dipped in hot water. Place cupcakes in the freezer and chill for 1 hour. Smooth a thin layer of matcha buttercream over the cupcakes and top with a decoration. Store in the freezer.
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Matcha Green Tea Truffles
by Rhyl Rager
8 ounces heavy cream
¼ cup maple syrup
2 tablespoons brown sugar
1 Tbsp. Matcha Green Tea plus 1 Tbsp. for dusting
12 ounces bittersweet chocolate, chopped finely
Pinch of Matcha Salt or kosher salt
Bring cream to a simmer in a small saucepan over gentle heat, add the maple syrup and brown sugar, and stir until dissolved, about 2 minutes. Add 1 tablespoon of the matcha, stir until dissolved, and set aside.
Place the chocolate in a large mixing bowl and pour in the cream mixture. Mix thoroughly, and pour into a baking sheet lined with parchment paper. Smooth it out with a rubber spatula. Cool in the refrigerator for about an hour.
Using a spoon, scoop out a heaping teaspoon, and make a ball using the palms of your hands. Repeat until all the chocolate is used – you should wind up with about 50 truffles. Line them up on a tray or plate, and dust them with the additional matcha, using a fine sieve. Top with a very light sprinkling of matcha salt.
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Chocolate, Oatmeal and Peanut Butter No Bake Cookies
by Anne Brooks
2 cups sugar
1/4 cup cocoa powder
1 stick butter (1/2 cup)
1/4 teaspoon Kosher salt
1/2 cup milk
1/2 cup peanut butter
1 tablespoon vanilla
3 cups oatmeal
Waxed paper
Directions
In a heavy saucepan mix the sugar, cocoa, butter, salt and milk over medium heat until combined. Bring to a boil and let boil for 1 minute. Remove from heat and quickly add peanut butter stir until just combined, then stir in vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls (I use a cookie scoop). Cookies will harden when cool.
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Chocolate Peanut Butter Bonbons, No-bake Cookieby Rhyl Rager
This delicious recipe is an old family favorite. Tempering the chocolate causes it to remain firm at room temperature without chilling. Carefully follow the chocolate coating instructions and you'll have success.
Prep Time: 25 min. Total Time: 25 min.
... 1 cup peanut butter, 1 cup chopped pecans
1 cup powdered sugar
1 cup chopped fresh dates
1 Tbsp. butter, softened
2 cups semisweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup milk chocolate chips
Preparation: In large bowl, combine peanut butter, pecans, powdered sugar, dates, and butter and mix well; form into 1" balls.
Melt semisweet chips and 1/2 cup milk chocolate chips together in a glass measuring cup in microwave on medium power about 2 minutes, stirring once, until melted and smooth. Stir in remaining 1/2 cup milk chocolate chips and stir constantly until smooth (this tempers the chocolate, setting up crystals so it will harden). Dip each ball into melted chocolate mixture and set on parchment paper. Let stand until chocolate is firm, then store tightly covered at room temperature.
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Vanilla, Date, No-Bake Cookies
by Rhyl Rager
This old recipe for no bake cookies is a real winner. The richness of the melted dates and the crispiness of the cereal are a fabulous contrast.
Prep Time: 25 minutes,Total Time: 25 min.
Yield: 2-3 dozen cookies
Ingredients:
1/2 cup butter, 1 cup sugar
1 cup chopped fresh dates, 1 egg, beaten
1 tsp. vanilla, 2-1/4 cups rice krispies cereal, powdered sugar
Preparation: In large saucepan, melt butter over low heat. Remove and add sugar and dates, mixing well until combined. Return to heat and cook, stirring constantly, for 4 min. Then add beaten egg, and cook, stirring constantly, until ingredients are all melted together. Add vanilla & rice krispies; remove from heat. Stir until combined. Drop mixture by teaspoonfuls into powdered sugar and shape into balls. Store covered in refrigerator.
"Recipe is almost perfect...I add coconut to rice cereal then make balls. After this step roll balls in powdered sugar for extra special treat."
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Nutella Fudge
by Rhyl Rager
1 1/2 cups granulated sugar
2/3 cup (5 fl.-oz. can) evaporated milk
2 tablespoons butter
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups (9 oz.) semisweet chocolate chips
1/2 cup chopped pecans or walnuts (optional)
1 teaspoon vanilla extract
1 cup Nutella
LINE 8-inch-square baking pan with foil.
COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
STIR in marshmallows, morsels, nuts, Nutella, and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 36-48 pieces.
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Peanut Butter Balls
by Jaclyn Tunes Witzig
1 1/3 c peanut butter
1 1/3 c graham crackers, crushed
2 stk margarine or butter,melted
1 tsp pure vanilla extract
1 bx powdered sugar (1 pound box)
1/3 block paraffin (it is not very much, just makes the chocolate set better, candy bars have wax in them)
12 oz bag semi sweet chocolate chips
Directions
1
Mix peanut butter, margarine, vanilla in large bowl. Mix in graham crackers and powdered sugar with hands until stiff. Form into bite size balls.
2
Melt chocolate chips and paraffin in top pot of a double boiler. (with simmering water in lowest pot) Dip peanut butter balls into melted chocolate with toothpick and put on wax paper to dry.
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Nutella Cherry Oat Bars
by Rhyl Rager
1/2 cup butter, softened
1/2 cup light brown sugar
1/2 cup granulated sugar
1 egg
1 tsp. vanilla extract
1-1/4 cups flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup Nutella
2/3 cup cherry preserves
1-1/2 cups oats, divided
1/4 cup chopped hazelnuts
Preheat the oven to 350 and grease a 9″ square baking dish.
Beat together the butter and sugars until creamy. Add the egg and vanilla and beat until just incorporated. In a separate bowl, mix together the flour, baking powder, and salt. Slowly add the flour mixture to the butter mixture to combine. Stir in 1-1/4 cups oats. Press 2/3 of the mixture into the baking dish.
Spread the nutella over the crust, and then spread the cherry jam over the nutella. Add the remaining 1/4 cup of oats and the chopped hazelnuts to the remaining flour/crust mixture. Crumble the mixture over the nutella and jam.
Bake for about 25-30 minutes, until golden brown. Cool on a rack before cutting into squares.
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Almond Coconut Sugarless Cookies
by Rhyl Rager
Gluten free cookies made with our GF Pizza Crust Mix!
Note *The egg can be substituted by combining 1 Tablespoon Flaxseed Meal with 3 Tablespoons water and let sit for 1 minute.
...
1/2 cup Salted Butter, softened
1/4 cup Agave Syrup
1 Egg*
1 tsp Almond Extract
1/2 cup GF Pizza Crust Mix
1/2 cup White Rice Flour
1/4 cup Tapioca Flour
1 1/2 tsp Baking Powder
3/4 tsp Baking Soda
1 tsp Xanthan Gum
1/4 tsp Cream of Tartar
1 cup Shredded Coconut
Directions: Combine flours, baking powder, baking soda, xanthan gum and cream of tartar in a bowl and whisk to combine. In a large mixing bowl, beat butter and agave until fluffy. Add egg and almond extract and beat together. Add flour mixture and mix well, then stir in coconut.
Shape dough into balls using a heaping teaspoon, flatten with a fork and bake 10 - 12 minutes until golden.
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Almond Meal Bread
by Rhyl Rager
Makes a nice round loaf. * For lighter bread, unbleached white flour can be used in place of the whole wheat, or you can use half whole wheat and half unbleached white flour.
1 cup 1/2 Warm Water
4 cups Whole Wheat Flour
1/2 cup Almond Meal/Flour
2 1/2 Tb Agave syrup
2 Tbsp. Nutritional Yeast
2 tsp Sea Salt
2 Tbsp. butter
1 Tbsp. Fast Acting Yeast
Make sure all ingredients are at room temperature before starting the bread machine. Follow your specific machine instructions for adding yeast and the liquid and dry ingredients in the proper order. Set the machine to the dough cycle and let it mix. Remove the dough from the machine.
Grease a cookie sheet or some other pan you plan to bake your bread in, and shape your dough as you wish on the pan. Cover it with a towel and allow the dough to rise for about 30 minutes. A few minutes before it has completely risen turn on the oven to 350°F degrees. You can get creative and cut a design into the bread, or just leave it untouched. Bake the bread for about 30 minutes. Allow it to cool, then slice and serve. Makes 1 loaf (16 slices).
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7 Grain Marionberry Coffee Cake
by Rhyl Rager
This recipe uses a 7 Grain Pancake Mix. The type of fruit you use can also be changed depending on what's in season.
Cake
3 cups Organic 7 Grain Pancake Mix
3/4 cup Agave syrup
1/3 cup coconut
1 cup Almond milk
2 tsp Vanilla
Filling
1 cup Marionberries or variety of berries on hand
Topping
1/4 cup Agave syrup
1/4 cup Unbleached White Flour
2 Tb refrigerated solid coconut oil
1 pinch of Salt
Directions
Topping: Combine the sugar, flour and pinch of salt and cut (refrigerated solid coconut oil) into it until evenly distributed. Set aside.
Cake: Combine the pancake mix and sugar. Cut in the refrigerated coconut oil with a pastry cutter until it resembles small peas. Add the milk and vanilla and stir to incorporate, careful not to over mix.
Scoop 2/3 of the batter into a greased springform pan. Spread the berrries evenly across the top of the batter. Add the rest of the batter on top, carefully spreading it out over the berries. Sprinkle the topping over the batter equally. Bake at 350°F for 50-55 minutes. Makes 16 servings.
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Argentinian Love a Pear
by Rhyl Rager
4 ripe Bartlett Pears, halved and cored
1 pre-made refrgierated Pie Crust Dough
1/4 cup Brown Sugar
3 Tb Butter, softened
3 Tb Walnuts, crushed
1/4 cup Quick Cooking Rolled Oats
1 Egg, beaten
1/4 cup caramel sauce
1/4 tsp Cinnamon
1/2 tsp Brandy
Directions
Preheat oven to 375°F. With a paring knife, very thinly peel the pears. Halve the pears and with a melon- baller, hollow out the centers. Be sure to keep the companion halves of each pear together, so they will match up perfectly after stuffing and putting back together.
Combine the brown sugar, softened butter, walnuts, Bob’s Red Mill oats, cinnamon and brandy in a small bowl. Firmly pack the mixture into the both sides of the hollowed out pears. Put the pear halves back together, making sure they have a smooth seam.
Roll out the pie dough and cut into 4 long strips. Wrap each stuffed pear with the dough, and removing any excess dough. Smooth out the dough around the pear so there are no seams, and it forms to the exact shape of the pear. With the excess dough, cut out leaf shapes with a paring knife. Brush the pears and the leaf shapes with the egg wash and sprinkle with a little cinnamon.
Place the pears and the leaf shapes on a baking sheet and bake for 45 minutes. Be sure to check on the leaves and remove them after about fifteen minutes, or until they achieve the browned color that you desire. Let pears cool for about 15 minutes on a cooling rack. Heat the caramel sauce for 15 seconds in the microwave. Slice in half and drizzle with the warm caramel sauce. Makes 8 servings (1/2 pear).
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Apple Frangipane Galette
by Rhyl Rager
4 tsp Butter, melted and divided into 4 parts
1/2 cup Powdered Sugar
3/4 cup Almond Meal/Flour
... 1 Tbsp Unbleached White Flour
2 large Eggs
1/8 tsp Almond Extract
1 pkg Puff Pastry, thawed
2 medium Apples, peeled, cored and sliced thin
1/4 cup Granulated Sugar
1/2 tsp Cinnamon
1/4 cup Butter, at room temperature
Directions
Line baking sheet with parchment paper; set aside. In large bowl, beat butter and powdered sugar until light and fluffy. Beat in Almond Meal and white flour. Beat in 1 egg and almond extract; set aside.
On a lightly floured surface, roll out puff pastry to about ¼” thickness. Using 6” pie plate cut out four circles of dough and transfer to prepared baking sheet. Put about 3 Tbsp of almond mixture in center of each pastry round and spread out- leaving about ½” edge of pastry showing.
Beat remaining egg lightly and brush pastry edge with beaten egg. Place apples on top of almond mixture in a spiral leaving the pastry edge showing. Mix together granulated sugar and cinnamon; sprinkle evenly on top of apple slices. Drizzle 1 tsp of the melted butter on top of each galette.
Refrigerate galettes on baking sheet for 15 minutes. Bake at 375°F for 18 to 20 minutes or until golden brown and the pastry is puffed. Serve immediately.
Makes 4 servings.
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Fast & Easy Puff Pastry
by Rhyl Rager
2 cups Unbleached All-Purpose Flour
1/2 teaspoon salt*
1/2 teaspoon baking powder
1 cup cold unsalted butter,* cut in pats
1/2 cup sour cream
*If using salted butter, reduce salt to 1/4 teaspoon
Whisk together the flour, salt, and baking powder.
Add the butter, working it in to make a coarse/crumbly mixture. Leave most of the butter in large, pea-sized pieces.
Stir in the sour cream; the dough won't be cohesive. Turn it out onto a floured work surface, and bring it together with a few quick kneads. Pat the dough into a rough log, and roll it into an 8" x 10" rectangle.
Dust both sides of the dough with flour, and starting with a shorter end, fold it in three like a business letter.
Flip the dough over, give it a 90° turn on your work surface, and roll it into an 8" x 10" rectangle. Fold it in three again.
Chill the dough for at least 30 minutes before using. To make pastry, roll into desired size. Freeze dough for prolonged storage, up to 2 months. To use, thaw in the refrigerator overnight.
(Flaky Cheese Twists) - alternate recipe
one generous pound (18 ounces) puff pastry*, chilled and ready to roll
3/4 cup freshly grated Parmesan cheese
1 teaspoon paprika, optional, for color
1/8 teaspoon cayenne pepper, optional
1 large egg beaten with 1 Tbsp. water, for glaze
*Our Fast and Easy Puff Pastry recipe is exactly as advertised: fast, and easy. Give it a try!
Tips: Want to make, shape, freeze, then bake these cheese twists on demand? It's easy. Prepare twists right up to the point of baking: shape, place close together on a lightly greased or parchment-lined baking sheet, and brush with egg wash. Cover the baking sheet with plastic wrap, and freeze twists till solid; this will take about 90 minutes. When frozen, remove twists from the baking sheet, and wrap well in plastic. When you're ready to serve, there's no need to thaw first. Simply remove twists from the freezer, place on a baking sheet, and bake in a preheated 400°F oven for 15 to 17 minutes, until golden brown.
Directions
Preheat the oven to 400°F. Ready a baking sheet by lining with parchment, if you have it; otherwise, just get out a baking sheet, no need to grease it. Place the pastry on a well-floured work surface, and roll it into a 12" x 24" rectangle, about 1/8" thick.
Brush some of the beaten egg/water over the dough, saving the remainder for later. If you're using the paprika and/or cayenne, mix with the grated cheese. Sprinkle the cheese over half the pastry (12" x 12" piece of pastry). Fold the dough without filling atop the piece with filling, to make a 12" square.
Gently roll till the two halves stick together; you'll now have a rectangle about 12" x 13". Cut the rectangle in half lengthwise to make two rectangles, each 6" x 13".
Cut each rectangle crosswise into 3/4"-wide strips; you'll cut about 17 strips from each piece of dough, about 34 strips total.
Pick up a dough strip and twist each end in opposite directions until the dough is a spiraled cylinder. Place it on the prepared baking sheet. Repeat with the remaining dough strips, leaving about 3/4" between them. Brush with the remaining egg wash. Sprinkle very lightly with salt, if desired. Bake the twists for 12 to 15 minutes, until they're golden brown. Remove them from the oven, and cool slightly on a rack before serving. Yield: about 34 cheese straws.
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Hot Buttered Chewy Pretzels
by Rhyl Rager
Dough
2 1/2 cups Unbleached All-Purpose Flour
1/2 teaspoon salt
1 teaspoon sugar
2 1/4 teaspoons regular instant yeast
7/8 to 1 cup warm water*
Topping
1/2 cup warm water
2 tablespoons baking soda
coarse, kosher or pretzel salt
3 tablespoons unsalted butter, melted
*Use the greater amount in the winter, the lesser amount in the summer, and somewhere in between in the spring and fall. Your goal is a soft dough.
Food processor method: Place the flour, salt, sugar and yeast in the work bowl of a food processor equipped with the steel blade. Process for 5 seconds. Add the water, and process for 7 to 10 seconds, until the dough starts to clear the sides of the bowl. Process a further 45 seconds. Place a handful of flour in a bowl, scoop the slack dough into the bowl, and shape the dough into a ball, coating it with the flour. Transfer the dough to a plastic bag, close the bag loosely, leaving room for the dough to expand, and let it rest at room temperature for 30 minutes.
Bread machine method: Place all of the dough ingredients into the pan of your bread machine, program the machine for Dough or Manual, and press Start. Allow the dough to proceed through its kneading cycle (no need to let it rise), then cancel the machine, flour the dough, and give it a rest in a plastic bag, as instructed above.
Manual/Mixer Method: Place all of the dough ingredients into a bowl, and beat till well-combined. Knead the dough, by hand or machine, for about 5 minutes, till it's soft, smooth, and quite slack. Flour the dough and place it in a bag, and allow it to rest for 30 minutes.
Preheat your oven to 500°F. Prepare two baking sheets by spraying them with vegetable oil spray, or lining them with parchment paper.
Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70g, or 2 1/2 ounces, each). Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda, and place it in a shallow bowl. Make sure the baking soda is thoroughly dissolved; if it isn't, it'll make your pretzels splotchy.
Roll each piece of dough into a long, thin rope (about 28 to 30 inches long), and twist each rope into a pretzel, as illustrated. Dip each pretzel in the baking soda wash (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.
Bake the pretzels for 8 to 9 minutes, or until they're golden brown, reversing the baking sheets halfway through.
Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you've used it all up; it may seem like a lot, but that's what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave. Yield: 8 pretzels.
Nutrition information per serving (1 pretzel, 85g): 171 cal, 4.7g fat, 4g protein, 27g complex carbohydrates, 1g sugar, 1g dietary fiber, 12mg cholesterol, 444mg sodium, 63mg potassium, 43RE vitamin A, 2mg iron, 66mg calcium, 44mg phosphorus.
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Super-moist Zucchini Coffee Cake
by Rhyl Rager
1 1/2 cups maple syrup, 3 extra large eggs
1/2 cup coconut oil, 1 cup unsweetened coconut
2 1/2 cups whole wheat flour
2 Tbsp. cinnamon,
1 tsp. nutmeg
2 tsp. baking soda,
1 tsp. salt
1 cup each: chopped pecans, raisins
4 cups shredded zucchini,
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 14 pan, or cover bottom of pan with parchment paper. In a large bowl, blend the syrup, eggs and oil. Sift together flour, spices, salt, and baking soda, and add to egg mixture. Stir in the nuts, raisins, and zucchini. Pour batter into prepared pan and bake for 40 minutes. Serve warm or chilled.
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Coconut Flour Grapefruit Pound Cake (Gluten Free)
by Rhyl Rager
This coconut flour pound cake recipe is wonderfully delicate and moist. The grapefruit juice and yogurt combined really gives the cake a sweet, yet tart flavor. It would be just as delicious with lemon, lime, or orange juice/zest.
Servings: 8-10 (1 loaf
Preparation Time: 15 minutes
5 eggs,
2 to 4 Tbsp. raw honey
1/2 tsp. vanilla extract
1 cup greek plain whole milk yogurt
2/3 cup freshly squeezed grapefruit juice
zest of 1 large grapefruit (about 3 teaspoons)
1/2 cup (1 stick) butter, melted
2 teaspoons baking powder
1/4 teaspoon salt
1 cup coconut flour sifted
Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan with coconut oil, line the bottom of the loaf pan with parchment paper. Grease, with coconut oil, and flour the pan using coconut flour.
In a large bowl beat the eggs with an electric mixer; next add the honey, vanilla, yogurt, and grapefruit juice and zest, mix until combined. Add the melted butter in a constant stream, mixing continuously.
Using a spoon or spatula fold in the dry ingredients to the wet – baking powder, salt, and sifted coconut flour. Mix well after each addition.
Bake for 45 to 55 minutes, until a toothpick inserted in the center of cake comes out clean. Let cake cool for 5 minutes in pan. Invert on a cooling rack and let cool completely.
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Butternut Squash Cupcakes with Matcha Ganache
by Rhyl Rager
Preheat oven to 350˚. Put cupcake papers into a muffin tin.
1 1/4 cup whole grain flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon fresh ground nutmeg
1/4 teaspoon sea salt
2 eggs, lightly beaten
1/2 cup maple syrup
1/2 cup melted clarified butter
1 cup squash puree
In a large mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg and sea salt. In a separate, smaller bowl, mix the eggs, maple syrup, clarified butter and squash purée. Add the wet ingredients to the dry, mixing until just blended.
Spoon the batter into the paper cups, dividing evenly, and bake for 20 minutes or until a toothpick inserted into one comes out clean.
Matcha Green Tea Ganache
3.5 oz best quality white chocolate, finely chopped (use Green & Black’s)
1 cup cream
2 teaspoons Matcha powder
Start out by chilling the mixing bowl and the beaters.
Melt the white chocolate and 1/4 cup of the cream over low heat, stirring continually. Remove from heat and cool completely.
Put the rest of the cream into the chilled mixing bowl, then sift the Matcha powder into the cream and whisk until thoroughly blended. Beat until beater marks just begin to show, then add the cooled white chocolate/cream mixture and continue beating until soft peaks form. Be careful not to over-beat as it will turn to butter.
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Pumpkin Pound Cake
by Rhyl Rager
1 1/2 cups unsalted butter, 2 3/4 cups sugar
1 cup unsweetened pumpkin puree
6 eggs, 1/2 tsp. each: ginger, salt and baking powder
1 tsp. vanilla, 3/4 tsp. cinnamon, 1/4 tsp. cloves
In mixing bowl, cream the butter and sugar. Add eggs one at a time, beating well after each addition. Stir in vanilla and combine the dry ingredients; add to creamed mix alternatively with pumpkin, beating just until blended. Pour into 2 loaf pans 9"x5"x3" bake at 350F degrees for 60-70 minutes or until a toothpick inserted comes out clean. Cool 10 minutes before removing cake from pans. Yields: 2 loaves or 16 servings.
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Dried Cherry, Chocolate & Almond Pound Cake
by Rhyl Rager
1 cup chopped dried cherries,
1/4 cup Kirsch
3 cups unbleached flour,
1/4 cup Dark Hershey's cocoa
1 tsp. cinnamon,
1 1/4 tsp. baking powder,
1/2 tsp. baking soda,
1/2 tsp. salt,
2 cups sugar,
1 cup unsalted butter softened,
1 cup + 2 Tbsp. toasted sliced almonds divided,
1 tsp. vanilla, 1/2 tsp. almond extract,
1 (7oz.) almond paste,
5 eggs,
1 cup sour cream,
1 cup mini semisweet chocolate chips
...
Heat oven to 325F degrees. Use a 10" tube pan with removable bottom or 12 cup bundt pan with nonstick spray. Place cherries and Kirsch in small bowl; let stand at least 30 minutes or up to 2 hours. In large bowl, whisk together all dry ingredients. Reserve 2 Tbsp. of the sliced almonds for garnish; chop remaining almonds. In another large bowl, beat 1 cup butter and sugar at medium speed 5 minutes or until light and fluffy. Beat in vanilla and almond extract. Shred almond paste with cheese grater; beat into butter mixture until smooth. Beat in eggs one at a time, beating well after each addition. Reduce speed to low; beat in flour in 3 parts alternately with sour cream, beginning and ending with flour mixture. Don't over beat. Stir in cherries with liquid, chocolate chips and almonds. Spoon batter into pan.
Bake 1 hour 30 minutes- 1 hour 40 minutes or until rich golden brown and a skewer comes out clean. Cool for an hour. To remove cake from pan, slide a thin narrow knife or spatula around edges of pan and tube. Lift tube out of pan; invert cake onto wire wrack, bread board or platter to cool completely. Serves 12, Calories 815.
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Blueberry Pound Cake
by Rhyl Rager
1/2 cup unsalted butter,
2 cups sugar,
1 cup 2% milk
3 eggs,
3 cups unbleached flour,
2 1/2 cup fresh blueberries,
1 tsp. vanilla,
1 tsp. baking powder,
Dash of salt
Preheat oven to 350F degrees. Nonstick spray a 9"x13" loaf pan. Cream the butter, sugar, vanilla and eggs; stir in milk. Add flour, salt and baking powder. Mix well. Fold in berries and pour into pan and bake 50-60 minutes. Serves 12-14.
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Flax Banana Bread
by Rhyl Rager
1 1/2 cups whole grain flour,
1/2 cup flax meal
3/4 cup sugar,
2 eggs,
1/3 cup coconut oil
1 cup mashed bananas,
1 cup dried banana chips
1/2 cup chopped walnuts,
1 tsp. cinnamon,
1 tsp. baking powder,
1/2 tsp. baking soda,
1/2 tsp. salt
Blend together all dry ingredients in large bowl. Next blend together all moist and liquid ingredients. Preheat oven to 350F degrees. You will need two loaf pans sprayed with nonstick spray. Now begin folding liquid ingredients into dry adding walnuts and dry banana chips last. Then spoon into pans and bake one hour until toothpick comes out clean. Wrap in foil for flavors to mellow and come together. Freezes well.
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Banana Nut Bread
by Jess Vanderhoff
Ingredients
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
1 cup butter or margarine
2 cups white sugar
2 cups mashed overripe bananas
4 eggs, beaten
1 cup chopped walnuts
Directions
1.Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.
2.Sift the flour, salt and baking soda into a large bowl. In a separate bowl, mix together the butter or margarine and sugar until smooth. Stir in the bananas, eggs, and walnuts until well blended. Pour the wet ingredients into the dry mixture, and stir just until blended. Divide the batter evenly between the two loaf pans.
3.Bake for 60 to 70 minutes in the preheated oven, until a knife inserted into the crown of the loaf comes out clean. Let the loaves cool in the pans for at least 5 minutes, then turn out onto a cooling rack, and cool completely. Wrap in aluminum foil to keep in the moisture. Ideally, refrigerate the loaves for 2 hours or more before serving.
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Cold Candy Turtle Pie
by Rhyl Rager
Crust:
enough chocolate wafers to make 1 1/2 cups crumbs
1/2 cup butter,
2 tablespoons white sugar
...
Filling:
1 can sweetened condensed milk
6 caramels, unwrapped
4 tablespoons milk,
1/3 cup chocolate chips
1/2 cup chopped pecans
8 ounce package cream cheese
Crush enough chocolate wafers to make 1 1/2 cups crumbs, mix with butter and white sugar. Press into a 9 inch pie pan. Beat on high speed: cream cheese and condensed milk until thick and creamy (around 7 to 10 minutes). Pour into pie crust.
Melt caramels with 2 tablespoons milk and drizzle over the pie filling. Melt chocolate chips with 2 tablespoons milk and drizzle over the caramel. Sprinkle pecans over the top. Chill for 3-4 hours before serving.
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Strawberry Granola Muffins
by Rhyl Rager
Delicious sweets don't have to be overly sweet and unhealthy.
1 cup whole wheat flour,
1/2 cup white flour
1/2 cup wheat germ,
3/4 cup sucanat
1/2 teaspoon salt,
2 teaspoons baking powder
1/3 cup vegetable oil,
1 egg,
1/2 cup milk
1 1/2 cups granola (I used oats and honey)
1 cup strawberries diced
Pre-heat oven to 350°.
In a large mixing bowl, combine the first six ingredients and whisk to combine. In a separate bowl, combine the oil, eggs, and milk. Mix liquid ingredients into dry ingredients and stir until barely combined (you still want lumps).
Fold in 1 cup of the granola and strawberries. Prepare 12 muffin tins and dip a full scoop of batter into each cup. Sprinkle with remaining granola. Bake for 20-25 minutes until muffin springs back or when a knife is inserted and comes out clean.
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Strawberry Cupcakes
by Rhyl Rager
Cupcakes:
3 tablespoons strawberry puree (just puree fresh or thawed frozen strawberries in a food processor)
3/4 cup all purpose flour
1/2 tsp baking powder,
Pinch salt
2 tbsp whole milk,
1/2 tsp vanilla extract
1/2 stick (1/4 cup) softened butter
1/2 cup sugar,
1 egg
Frosting:
1/4 cup soft butter
1/2 cup thawed frozen (or fresh) strawberries, pureed and simmered until reduced by half
1 3/4 cups powdered sugar,
1/4 tsp vanilla
To make the cupcakes:
Preheat the oven to 350 F. Put paper liners in 6 cupcake tins.
Sift flour, baking powder and salt onto a piece of wax paper. Set aside.In a small bowl, whisk together the milk, vanilla, and strawberry puree. Cream the butter in the bowl of a stand mixer, and add the sugar. Beat for a few minutes, until light and fluffy.
Add the egg and mix on low until combined. Add half the flour mixture and mix briefly on low. Scrape down the bowl and add the milk mixture, mixing just until combined. Scrape down the bowl and add the remaining flour mixture. Mix on low and then divide the batter evenly among the prepared cupcake tins. Bake for 20-25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
Cool in the pans for about 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting:
Beat the butter, sugar, and vanilla in the bowl of a stand mixer. Add the strawberry puree a teaspoon or two at a time until the frosting is smooth and spreadable.
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Australian Apricot Cake
by Rhyl Rager
2 3/4 cups sifted all-purpose flour
3 tsp. baking powder,
1/4 tsp. baking soda
1/4 tsp. salt,
3/4 cup sugar
1/3 cup (2/3 stick) butter melted,
1 egg,
1/3 cup milk
1 can (8 oz) crushed pineapple in juice undrained
1/3 cup chopped dried apricots
1/4 cup + 1 Tbsp. golden raisins
1 cup chopped candied pineapple
2 Tbsp. Apricot Brandy
Preheat oven to 375°F. Grease three foil loaf pans, 7 by 3 1/2 by 2 inches. Sift flour with baking powder, soda and salt; set aside. In large bowl, combine sugar, melted butter and egg; using wooden spoon, beat until ingredients are well blended. Add milk, undrained pineapple, apricots, raisins and blend well.
Add flour mixture; beat just until combined. Stir in nuts. Turn into prepared pans. Place on cookie sheet.
Bake 45 minutes, or until cake tester inserted in center comes out clean. Let cool in the pans 10 minutes. Remove from pans; let cool completely on wire rack.
To store: sprinkle Apricot brandy over cakes Wrap each loaf in foil or plastic wrap or moisture-vapor-proof freezer paper; seal and label. Freeze. Remove number of loaves desired from freezer. Let thaw, still in wrapping, at room temperature several hours, or until loaves reach room temperature. If making ahead and not freezing leave in wrapping in the refrigerator an allow flavors to combine and mellow for two days.
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Spiced Prune or Apricot Cookies
by Rhyl Rager
1/2 cup refrigerated coconut oil,
3/4 cup brown sugar
1 egg,
1/2 cup molasses,
2 1/2 cups cake flour
2 teaspoons baking powder,
3/4 teaspoon soda
1 teaspoon salt,
1 1/2 teaspoons ginger
1 1/2 teaspoons cinnamon
2 cups chopped cooked prunes
Cream shortening and sifted sugar until fluffy. Add egg and molasses, beat well. Sift together flour, baking powder, soda, salt, ginger and cinnamon. Add flour mixture to creamed mixture and mix thoroughly. Add prunes. Drop by teaspoons on ungreased cookie sheet and bake in a hot oven (400F degrees.) 10 minutes. Makes 10 dozen 1 1/2 inch cookies.
VARIATION: Omit prunes, add 2 cups chopped cooked apricots. Omit ginger, add 1 teaspoon Coriander.
Add 1/2 cup chopped nuts with either the prunes or apricots.
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Berry Cornmeal Muffins
by Jess Vanderhoff
Ingredients
1 cup all-purpose flour
3/4 cup cornmeal
1/2 cup white sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 cups chopped fresh strawberries
1 (8 ounce) container naturally flavored strawberry yogurt
1/4 cup butter, melted
1 egg, lightly beaten
Directions
1.Preheat oven to 350 degrees F . Lightly grease 12 muffin cups or use paper liners.
2.In a large bowl, sift together the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl gently toss strawberries in 1/2 cup of flour mixture.
3.Whisk yogurt, melted butter, and egg together. Stir the yogurt mixture into the flour mixture; stir just to moisten. Fold in strawberries. Spoon batter into prepared muffin cups.
4.Bake in preheated oven for 25 minutes, or until a tooth pick inserted into the center of a muffin comes out clean.
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Fruit Spring Rolls
by Jess Vanderhoff
Ingredients
Rolls:
1 1/2 cups cooked Pad Thai noodles, cooled and drained*
1/4 cup honey
... 1/4 packed cup fresh mint leaves, finely chopped
6 (8-inch) rice paper rounds*
6 medium strawberries, stemmed
1 mango, halved, peeled, seeded and cut into 1/4-inch thick slices
6 tablespoons sliced almonds, toasted* see Cook's Note
*Can be found at specialty Asian markets
Dipping sauce:
1/4 cup packed fresh mint leaves, finely chopped
1/4 cup honey
1/4 cup fresh lime juice (about 2 to 3 large limes)
Directions
For the rolls: Put the noodles in a medium bowl and add the honey and the mint. Using 2 forks, toss the ingredients together until the noodles are coated. Lay a damp kitchen or paper towel on a work surface. Soak a rice paper round in warm water for 20 to 30 seconds until softened. Put the rice paper on the damp towel. Add 1/4 cup of the noodle mixture in the center of the rice paper and form into a 3 by 2-inch rectangle. Using a paring knife, slice a strawberry lengthwise into 1/4-inch slices. Arrange the slices over the noodle mixture. Sprinkle 1 tablespoon almonds on top. Arrange 2 to 3 mango slices on top of the almonds. Roll the rice paper around the filling and seal the ends with a little water. Repeat with the remaining ingredients. Wrap the finished spring rolls in damp paper towels and store in the refrigerator.
For the dipping sauce: In a small bowl, combine the mint, honey and lime juice. Pour into a serving bowl.
Arrange the spring rolls on a platter and serve with the dipping sauce.
Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes. Cool completely before using.
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Parmesan Cheesecake with cherry pecan cracker crust
by Geri Judy
4 ounce(s) shredded-wheat-style crackers (such as Triscuits), crumbled
2/3 cup(s) chopped tart dried cherries
1/3 cup(s) pecans, coarsely chopped
2 tablespoon(s) brown sugar
2 teaspoon(s) chopped fresh thyme leaves
2 teaspoon(s) paprika
1/4 teaspoon(s) cayenne pepper
3 tablespoon(s) unsalted butter, melted
8 ounce(s) cream cheese
5 ounce(s) Parmigiano-Reggiano cheese, grated
1/3 cup(s) ricotta cheese
1/3 cup(s) sour cream
2 teaspoon(s) Dijon mustard
1/2 teaspoon(s) salt
2 large eggs
Directions
Make the crust: Preheat oven to 350 degrees F. Line the bottom of a 7-inch springform pan with parchment paper. Lightly butter the paper and set aside. Place the crackers, dried cherries, pecans, brown sugar, thyme, paprika, and 1/8 teaspoon of cayenne in a large mixing bowl and toss to combine. Stir in the melted butter and press the mixture into the bottom of the lined pan. Blind bake the crust until set -- about 15 minutes. Cool on a wire rack and set aside.
Make the cheesecake batter: Place the cheeses, sour cream, mustard, salt, and remaining cayenne in a large bowl and mix with an electric mixer set on low speed until well combined. Add the eggs, one at a time, beating well after each addition, until mixture is smooth. Pour the batter into the prebaked crust and bake until set and golden brown -- 40 to 50 minutes. Cool in the pan on a wire rack to room temperature. Remove from pan and serve at room temperature. Cake may be stored, tightly wrapped in plastic and refrigerated, for up to 3 days.
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St. Joseph's Cream Puffs
by Rhyl Rager
For the Filling:
3 cups fresh ricotta
½ cup confectioners' sugar
¼ cup candied orange peel, finely diced
¼ cup candied lemon peel, finely diced
¼ cup chocolate chips, or bittersweet chocolate chopped in small pieces
3 tablespoons Grand Marnier, or other orange flavored liquor
For the Zeppole:
1 cup water
4 tablespoons unsalted butter
1 tablespoon sugar
½ teaspoon salt
1 cup unbleached flour, sifted
4 large eggs
1 teaspoon orange peel, grated
1 teaspoon lemon peel, grated
confectioners' sugar
Directions
A day before preparing the filling: Line a sieve with a double thickness of cheesecloth or a basket-type coffee filter. Place the ricotta over the cheesecloth and the sieve over a bowl. Cover with plastic wrap and refrigerate overnight or up to one day. Discard the liquid that drains into the bowl.
Combine the drained ricotta and 1/2 cup confectioners' sugar in a food processor. Process until creamy. Add Gran Marnier and process until incorporated. Scrape the ricotta mixture into a bowl and stir in the candied fruits and chocolate chips. Store covered in the refrigerator until needed, up to 2 days.
In a large, heavy saucepan, bring the water, butter, sugar and salt to a boil. Add the flour all at once, and beat vigorously with a wooden spoon over medium heat until the dough leaves the sides of the pan and forms a ball around the spoon. Remove from heat and quickly beat in 1 egg at a time, beating until batter is smooth after each addition. Add the orange and lemon zest and continue beating until mixture is smooth and glossy.
Preheat the oven to 425 degrees F. Drop the batter by rounded tablespoonfuls onto a lightly greased or non-stick baking pan. Bake until evenly and lightly golden brown, about 20 minutes. Reduce the oven temperature to 350 degrees F and continue baking until medium golden brown and a zeppole feels very light when picked up from the baking sheet, about 15 minutes. Transfer to a rack and cool.
Cut the zeppole in half, leaving it attached on one side. Spoon the filling into the zeppole, dividing evenly. Dust the tops of the zeppole with remaining confectioners' sugar and serve at room temperature or chilled, if you prefer.
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Candied Apples
by Jess Vanderhoff
1/2 cup water
1 cup cinnamon candies (recommended: Red Hots)
6 small red apples, peeled, and cored
Cream Cheese Topping, recipe follows
Freshly parsley or mint leaves, for garnish
Cream Cheese Topping:
2 ounces cream cheese
1 cup powdered sugar
1/4 teaspoon vanilla extract
1 tablespoon mayonnaise
Directions
In a medium non-stick pan dissolve cinnamon candies in water on low heat. Peel, core and cut apples in 1/2 lengthwise. Once candy has dissolved place apples flat side down in pan. Cook on low to medium heat for about 45 minutes or until apples are tender; turning apples often. Apples should be the color of the candy. Once they are cooked place apples on a serving dish. Allow to cool.
Once apples have cooled place 1 teaspoon Cream Cheese Topping on each apple. Garnish with small piece of fresh parsley or a fresh mint leaf. Refrigerate until serving.
Cream Cheese Topping:
Place all ingredients in a bowl and thoroughly combine with a hand-held mixer. Topping should be stiff.
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Espresso Caramel Bars
by Jess Vanderhoff
ingredients
Crust:
Vegetable cooking spray
12 whole (6 ounces) cinnamon graham crackers, crumbled or 2 cups cinnamon graham cracker crumbs
1/4 cup sugar
1 1/2 sticks (6 ounces) unsalted butter, melted
Directions
Caramel:
1/2 cup heavy cream
1 stick (4 ounces) unsalted butter, at room temperature
1 1/2 cups light brown sugar
1 tablespoon water
Chocolate Layer:
2 cups (12 ounces) semisweet chocolate chips
1/2 cup heavy cream
1 3/4 teaspoons instant espresso powder
1 teaspoon smoked sea salt, optional
Special equipment: a candy thermometer
For the crust:
Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Line the bottom of a 9-inch round springform pan with parchment or waxed paper. Spray the paper and the sides of the pan with cooking spray. In the bowl of a food processor, combine the graham crackers and sugar. Process until the mixture resembles fine bread crumbs. Add the melted butter and blend until the mixture forms into clumps. Spread the mixture into the bottom of the prepared pan, pressing gently to form an even layer. Place the pan on a baking sheet and bake for 10 to 12 minutes until the crust is golden. Cool for 15 minutes.
For the caramel:
While the crust is cooling, in a medium heavy-bottomed saucepan, combine 1/2 cup of cream, butter, sugar, and water. Stir over medium heat until the mixture is smooth. Bring the mixture to a boil and cook, without stirring, until a candy thermometer registers 240 degrees F, about 5 to 7 minutes. Carefully pour the caramel over the warm crust. Cool for 20 minutes. Freeze until firm, about 10 minutes.
For the chocolate layer: Combine the chocolate chips and cream in a small bowl and place over a pan of simmering water. Stir until the chocolate has melted and the mixture is smooth, about 3 minutes. Whisk in the espresso powder. Remove the springform pan from the freezer. Pour the chocolate mixture over the caramel layer and smooth with a spatula. Sprinkle the top with smoked sea salt, if using. Refrigerate for at least 1 hour until firm.
Allow the layers to come to room temperature, about 30 minutes. Using a warm, slightly wet knife, carefully cut around the edges of the chocolate layer. Release the side of the pan and remove the paper from the bottom. Cut into 1 1/2 by 1/2-inch bars and store airtight in a covered plastic container.
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Chocolate-Hazelnut Ravioli
by Jess Vanderhoff
Ingredients
16 wonton wrappers
1 egg, beaten to blend
1 cup chocolate-hazelnut spread (recommended: Nutella)
Vegetable oil, for frying
16 fresh mint leaves
Nonstick vegetable oil spray
Granulated sugar, for dredging
Powdered sugar, for dusting
Directions
Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon of chocolate-hazelnut spread into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread.
Preheat the oven to 200 degrees F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees F.
Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain. Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and rewarm in a preheated 375 degrees F oven just until they are heated through, about 7 minutes.)
Spray the top side of the mint leaves very lightly with nonstick spray. Working with 1 leaf at a time, dredge the coated side of the leaves in sugar to coat lightly.
Arrange 2 fried ravioli on each plate. Dust the ravioli with powdered sugar. Garnish with the sugared mint leaves and serve.
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Chocolate Dirt Cupcakes
by Jess Vanderhoff
Ingredients
Cupcake:
8 ounces sour cream
1 tablespoon vanilla extract
2 cups all-purpose flour
2 1/4 cups sugar
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup strong brewed coffee
1 cup vegetable oil
3 large eggs
Chocolate Fudge Frosting:
1 cup sugar
1 cup heavy whipping cream
5 (1-ounce) squares unsweetened chocolate
10 tablespoons butter
1 cup confectioners’ sugar
Topping:
30 to 40 chocolate sandwich cookies
36 gummy worms
Directions
For the cupcake:
Preheat oven to 350 degrees F. Line 3 cupcake pans with cupcake liners.
In a large bowl, combine all the ingredients. Beat at medium speed with an electric mixer until smooth. Pour into cupcake liners about 2/3 full. Bake for 16 to 18 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
For the frosting:
In a medium saucepan, combine sugar and cream. Bring to a boil over medium-high heat; reduce heat, and simmer for 6 minutes, stirring frequently. Remove from heat; add chocolate and butter, stirring until melted and smooth. Let cool for 10 minutes. Whisk in confectioners’ sugar. Let mixture cool until it reaches a spreadable consistency, then top cooled cupcakes with frosting.
For the topping:
Place cookies into a resealable plastic bag. Crush cookies with hands to make a “dirt” consistency. Sprinkle frosting with cookie crumbs, top with gummy worm and enjoy.
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Cupcakes with Peanut Butter Icing
by Jess Vanderhoff
Ingredients
Peanut Butter Icing
1 teaspoon vanilla extract
1 cup milk
3 cup sifted, self rising flour
4 eggs
2 cup sugar
1 cup butter, room temperature
1 (16-ounce) container chocolate icing
2 tablespoon creamy peanut butter
Directions
Preheat oven to 350 degrees F.
Grease and flour cupcake cups and place them in muffin tins. Using an electric mixer, cream the butter until fluffy. Add the sugar and continue to cream for approximately 6 to 8 minutes. Add the eggs 1 at a time, beating well after each addition. Add the flour and milk, alternating, into the creamed mixture, beginning and ending with the flour. Add the vanilla and continue to beat until well mixed. Divide the batter equally among the cupcake papers. Level the batter by dropping muffin pan on counter top to release the air bubbles. Bake for 25 to 35 minutes or until done. Cool in pan for 5 to 10 minutes.
Using a small bowl, combine the chocolate frosting and the peanut butter and blend well. When cupcakes have cooled, frost the tops with the peanut butter icing.
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Peanut Butter Brownie Cupcakes
by Jess Vanderhoff
Ingredients
1 18 1/2 ounce package Duncan Hines Chewy Fudge Brownie mix
1 12-ounce package peanut butter chips or 24 miniature peanut butter cups
Directions
Preheat oven to 350 degrees. Line 24 regular muffin cups with paper cupcake liners.
Prepare the brownie mix according to package directions for cakelike brownies. Fill the cups half full with brownie batter. Place about 1 tablespoon peanut butter chips in the center of the batter, or press 1 peanut butter cup into the batter in each muffin cup until the batter meets the top edge of the peanut butter cup.
Bake for 18-20 minutes, until the cupcakes are set. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks. Store in an airtight container.
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Buttermilk Pie(also reffered to as vinegar pie or rattlesnake pie)
by Jennifer Artrip
ingredients you will need:
1 stick of melted and cooled butter
1 1/2 cups of sugar
2 tbs of flour
1 tbs of vanilla extract
2 tbs of vinegar
3 eggs
1 9 inch pie shell
combine all ingredients blending well
pour into pie shell
bake at 400 for 10 minutes
then turn oven down to 300 and bake for an additional 40 to 45 minutes or until set
pie will have a crispy golden brown top
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Easy Homemade Crescent Rolls
by Lisa Dunlap
2 1/4 tsp active dry yeast
1/4 cup water, warm (100-110F)
1/2 cup milk, warm (100-110F)
1 tbsp sugar
2 cups bread flour
1/2 tsp salt
4 tbsp butter, room temperature
In the bowl of a stand mixer fitted with a dough hook, or in a large bowl if you prefer to mix by hand, combine yeast, water, milk and sugar. Let stand for 5 minutes, until foamy. Add in bread flour and salt and mix well with a dough hook. Cut the softened butter into three or flour pieces and drop them into the dough, letting the mixer blend them in.
Knead (with a mixer or by hand) for about 2 minutes. Cover the bowl and let rise for 45 minutes in a warm place.
Preheat oven to 400F.
Turn risen dough out onto a lightly floured surface. Press it out into a circle with your hands, then use a rolling pin to roll it out into an even, 10-inch circle.
Use a pizza cutter or a sharp knife to divide the circle into 12 triangles (just like slicing a pizza).
Starting with the outside edge of one of the triangles, roll the edge towards the center of the “pizza.” Once rolled, curve the roll slightly into a crescent shape and place on a parchement-lined baking sheet. Repeat with all rolls. Cover rolls with a clean dish towel and let rise for 20 minutes.
Melt additional 1 tbsp butter in a small bowl. Brush tops of rolls with butter butter.
Bake for 14-18 minutes, until golden brown. Allow to cool on a wire rack for at least 10 minutes before serving.
Makes 12 rolls.
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Sweet as Pie Cupcakes
by Jess Vanderhoff
Ingredients
1 dozen of your favorite cupcakes
16-ounce can of white frosting
3 drops yellow food coloring
1 teaspoon cocoa powder OR 1 tablespoon chocolate syrup
red chocolate candies, such as M&M's
X
Instructions
1.Bake a dozen of your favorite cupcakes. Tint a 16-ounce can of white frosting with 3 drops yellow food coloring and either 1 teaspoon cocoa powder or 1 tablespoon chocolate syrup, then frost the cupcakes.
2.Transfer the remaining frosting to a ziplock bag, snip off a corner, and set the bag aside. Press red chocolate candies (such as M&M's) onto the top of each cupcake as shown, then use the bagged frosting to pipe a lattice pattern over them and a zigzag crust around the edge. Makes 12 cupcakes.
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Applesauce Barsby Rhyl Rager
1 cup unbleached flour
2/3 cup packed dark brown sugar
1 tsp. baking soda
1/2 tsp. cinnamon,
1/4 tsp. nutmeg
1/8 tsp. cloves,
1/8 tsp. ginger,
1/2 tsp. coriander
1/2 tsp. salt,
1/4 cup solid coconut oil
1 cup unsweetened applesauce
1 egg,
1/2 cup raisins,
1/2 cup walnuts chopped
3 Tbsp. butter,
1 1/2 cup confectioner's sugar
1 tsp. vanilla,
1 Tbsp. or so of milk
Heat oven to 350F degrees. Nonstick spray baking pan 13" x 9" x 2". Mix the first 14 ingredients. Spread in pan and bake 25 minutes. Cool.
For Browned Butter Icing: Heat 3 Tbsp. butter over medium heat until golden. Remove from heat; blend in confectioners sugar, vanilla and the 1 Tbsp. of milk and beat until smooth. Frost cake with icing. Cut into bars about 3" x 1". Makes 32.
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Berry and Yogurt Muffins
Rachel Tarr
Use blueberries or raspberries in these tasty streusel-topped yogurt muffins.
Ingredients:
1/2 cup plain, vanilla, or lemon yogurt
3/4 cup milk
3/4 cup granulated sugar
1/4 cup brown sugar, packed
4 tablespoons butter, melted
2 large eggs
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon baking soda
1 cup fresh red raspberries or blueberries
1/2 cup chopped pecans or walnuts, optional
.Topping:
1/4 cup all-purpose flour
2 tablespoons firmly packed brown sugar
Dash cinnamon
2 tablespoons softened butter
Preparation:
Heat oven to 400°. Lightly grease and flour muffin cups or line with paper or foil liners.
In bowl combine yogurt, milk, granulated sugar, 1/4 cup brown sugar, melted butter, and egg. In separate bowl stir together flour, baking powder, salt and baking soda. Combine the mixtures, stirring only until dry ingredients are moistened. Gently fold in berries. Spoon into muffin cups.
In a small bowl combine the topping ingredients with a fork until crumbly. Top muffins with crumb topping.
Bake the muffins for 20 to 25 minutes.
Makes about 12 to 15 muffins.
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Cranberry-Banana Bread
by Rhyl Rager
Makes 12 servings
Cooking spray
1 cup all-purpose flour
2/3 cup whole-wheat flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
3/4 cup sugar
3 Tbsp walnut oil
1/2 cup fat-free egg substitute
3 medium ripe bananas, peeled and mashed
1/2 cup chopped fresh cranberries
Preheat oven to 350°F. Coat a 9- x 5-inch loaf pan with cooking spray. In a medium bowl, combine both flours, baking soda, cinnamon and salt in a medium bowl; set aside. In a large bowl, beat sugar and oil with an electric mixer at medium speed until sugar begins to dissolve, about 2 minutes.
Beat in eggs; beat in mashed bananas. Scrape down sides of bowl and remove beaters; stir in flour mixture and cranberries with a rubber spatula, making sure you scrape down sides of bowl to moisten everything.
Pour batter into prepared loaf pan; smooth top. Bake until browned (a toothpick inserted into center of bread should come out with a few moist crumbs), about 45 minutes. Place pan on a wire rack to cool for about 10 minutes; then turn loaf out of pan to continue cooling on rack. Slice loaf into 3/4-inch-thick pieces. Once completely cooled, the loaf can be stored at room temperature, wrapped in plastic wrap.
Serving size: 1 slice.
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Cranberry Chutney
by Rhyl Rager
Makes 16 servings
4 cups fresh cranberries
1 small red onion, minced
3/4 cup packed dark brown sugar
1/2 cup red wine vinegar
2 Tbsp minced peeled fresh ginger
2 tsp mustard seeds
1/2 tsp red pepper flakes
1/2 tsp salt
In a medium saucepan, combine all ingredients; bring to a simmer, stirring frequently, over high heat.
Reduce heat to low and continue simmering, slowly, until thickened and almost jam-like, stirring occasionally, about 20 minutes. Pour into a glass or nonreactive, heat-safe bowl. Refrigerate until chilled and then cover and store in refrigerator for up to 2 weeks.
Serving size: 2 tablespoons.
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Marmalade Pinwheels
by Rhyl Rager
2 cups Bisquick
1/2 cup cold water
1/2 cup orange marmalade
(use a superb quality this will be the source of flavor)
1 Tbsp. butter melted
1 Tbsp. sugar
Heat oven to 425F degrees. Grease 9" pie pan or 10 medium muffin cup pan. Stir bisquick and water with fork until a soft dough forms. Gently smooth dough into a ball on floured cloth-covered board. Knead 5 times. Roll dough into rectangle, 12" x 9". Spread with marmalade; roll up, beginning at wide side. Pinch edge of dough into roll to seal well. Cut roll into 10 slices. Place cut side up with sides touching in pan. Brush with butter; sprinkle with sugar. Bake about 15 minutes or until golden brown. Makes 10 pinwheels.
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Easter Basket Cake
by Jess Vanderhoff
Ingredients
1-lb., 2.25-oz. box yellow cake mix
1-lb. container white frosting
1 cup shredded coconut
Green food coloring
Jelly beans and other Easter candy
Pipe cleaners
Ribbons
X
Instructions
1.Heat the oven to 350º. Grease and flour a 1 1/2-quart stainless steel bowl. Prepare the cake mix according to the directions on the box. Pour the batter into the bowl. Bake for 70 minutes or until an inserted toothpick comes out clean.
2.Let the cake cool in the bowl for 15 minutes, then unmold it onto a wire rack and let it cool completely.
3.Turn the cake right side up and place it on a platter. Cut a circle out of the center of the cake, leaving a 1 1/2-inch border. Scoop cake out of the circle to form a 1-inch-deep crater. Frost the cake.
4.For the grass, add several drops of green food coloring to the coconut in a zippered plastic bag. Close the bag and shake it well (a good job for kids). Fill the crater with the coconut, jelly bean eggs, and the other Easter candy.
5.For a handle, arch two pipe cleaners over the cake. Wrap ribbons around the handle and tie a big bow in the center.See More ------------------------------------------------
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Touchdown Treat: Football Cupcake
by Jess Vanderhoff
Ingredients
A cooled cupcake (baked from your favorite recipe)
Green and white frosting
Fruit leather
Pretzel stick
Chocolate-covered almond
X
Instructions
1.Frost a cooled cupcake (baked from your favorite recipe) with green frosting, then mark the yard lines with white decorators' gel.
2.For a pennant, wrap a fruit leather triangle around a pretzel stick and plant it in the field as shown.
3.Set a chocolate-covered almond or brown almond M&M football topped with white decorators' gel laces on the field, and you're sure to score points with your favorite sports fans.
u can write the two teams playing against each other fun for superbowlSee More
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Balloon Cupcakes
by Jess Vanderhoff
Frosting (equal amounts of yellow, green, blue, and red)
Curling ribbon (yellow, green, blue, and red)
X
... Instructions
1.Frost the cupcakes yellow, green, blue, and red and arrange them on a large platter or cake cardboard.
2.Tape a length of ribbon to the bottom of each cupcake.
3.Tie all the ribbons together and curl the ends as shown.
just make the cupcakes as u like or boxed and follow instructionSee More
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Basketball Cupcakes
by Jess Vanderhoff
Ingredients
Mini white cupcakes
White frosting
Orange decorators' gel
Sugar cookies
Mini basketball chocolates
X
Instructions
1.For each basket, trim the cupcake flush with the wrapper's edges, if needed. Frost the cupcake and pipe a ring of decorators' gel around the edge.
2.For the backboard, frost half of a cookie, then add decorators' gel details. Keeping the cookie flat, dab frosting where the basket will go and gently press the cupcake in place.
3.Use another dab of frosting to secure a chocolate basketball. Let the treats set for at least a half hour before standing them up.
make ur own or buy themSee More
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Baseball Cupcake
by Jess Vanderhoff
White frosting
Red whip licorice
Chocolate frosting
X
...
Instructions
1.Frost the cupcake.
2.Using the stitching of a real baseball as your guide, recreate the pattern with the red licorice (or with red frosting and a writing tip).
3.With chocolate frosting and a writing tip, sign the ball with the name of your child's favorite player.
just make either boxed or homemade cupcakes and follow instructionsSee More
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Enchanted Roses
by Jess Vanderhoff
Ingredients
rolls of cherry or strawberry fruit candy AND green apple fruit candy, such as Fruit by the Foot
frosted mini cupcakes
X
...
Instructions
1.To make one, unroll a piece of cherry or strawberry fruit candy, and divide it along the wavy perforated middle line.
2.Form the flower's center by rolling up one of the halves about 5 inches. Set the rolled strip, wavy side up, in the middle of a frosted mini cupcake, as shown.
3.Loosely wrap the remaining fruit strip around the flower's center, at a slight angle, until the rose is completed.
4.Cut leaf shapes from the wavy edge of a green apple fruit strip, as shown, then tuck the leaves under the rose.See More
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Campfire Cake
by Jess Vanderhoff
Ingredients
2 pound cakes
2 1/2 cups chocolate frosting
1 cup plus 2 tablespoons white frosting
12 to 15 glazed chocolate doughnut holes
Confectioners' sugar
Red and orange decorators' gel
Red, orange, and yellow fruit leather
Scissors
X
Instructions
1. With a knife, shave the square edges off the cakes to give them a log shape. Next, mix 1/4 cup of chocolate frosting into 1 cup of white to make a light tan. Place one log on a platter (a dab of frosting on the bottom will help hold it in place). Frost it with the chocolate and tan frostings as shown. To create bark and tree rings, scrape the tines of a fork across the chocolate frosting, then scratch a spiral into each tan end.
2.Pour the doughnut holes into a bowl and sprinkle them with confectioners' sugar. Arrange 10 doughnut-hole embers in a single layer next to the frosted log, sticking them in place with frosting.
3.For the branch stub, cut a 1-inch slice from one end of the second log and trim it into a 2-inch circle; set the piece aside. Frost the bottom of the log and set it in place as shown. Use frosting to stick the stub to the second log. Create bark and rings again.
4. For flames, take a piece of fruit leather and, with the backing still in place, lightly wet half (lengthwise) of the fruit side with water. Fold it in half lengthwise and press to seal. Cut out flame shapes with scissors as shown, then remove the backing.
5. Slice 2 doughnut holes in half. Put a dollop of the remaining white frosting onto the cut surface, then set a flame on top. Squeeze decorators' gel over the decorated doughnut holes, then set them on the platter. Use any remaining doughnut holes to fill in the gaps between the logs. Decorate them with more flames and gel, if desired.See More
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Cookie Crown Cake
by Jess Vanderhoff
Ingredients
2/3 cup flour
16 1/2-ounce roll refrigerated sugar cookie dough
Template for cookie pattern
4 tablespoons yellow decorating sugar
2 (16-ounce) cans white frosting
Candy decorations (we used regular and mini M&M's, and Stardrops hard candies)
2 (8-inch) round cakes
X
Instructions
1. Knead the flour into the cookie dough to firm it up. On a floured surface, roll the dough into a 1/4-inch-thick rectangle. Using the template, cut out as many cookies as you can. Keep rerolling the dough scraps and cutting until you have 12 cookies -- 11 for the cake plus a backup. Transfer the cookies to a foil- or parchment-lined baking sheet and sprinkle them generously with yellow sugar. Bake them according to the package directions until they're golden brown around the edges. Transfer them to a wire rack to cool completely.
2. Spoon 1/2 cup of the frosting into a resealable plastic bag. Snip off a corner of the bag and pipe designs onto the cookies. Add candy decorations as shown above. Allow the frosting to set for at least 1 hour before handling the cookies.
3.Use a long serrated knife to trim the top of one of the cakes flat, if needed. Place it on a serving platter, spread a thin layer of frosting on the top, then lay the other cake on it, rounded side up. Generously frost the stack and use a spoon to draw the frosting on top up to a point as shown. Carefully press the cookies around the side of the cake, piping lines of frosting between the cookies to secure them. Serves 11.See More
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Wilmington Island Marsh Mud Cake
by Jess Vanderhoff
Ingredients
Cake:
1/2 cup cocoa
1 cup (2 sticks) butter, melted
4 eggs beaten
1 1/2 cups all-purpose flour
2 cups granulated sugar
1/8 teaspoon salt
1 teaspoon pure vanilla extract
1 1/2 cups chopped pecans
Frosting:
1 16-ounce box light brown sugar
1/3 cup cocoa
1/4 cup (1/2 stick) butter, softened
1/2 cup milk
1 teaspoon pure vanilla extract
1 10.5-ounce package miniature marshmallows
Directions
Preheat oven to 350 degrees.
Grease a 13x9x2-inch pan.
Stir cocoa into mixing bowl with butter.
Add eggs, flour, sugar, salt and vanilla.
Beat well with a mixer.
Fold in nuts.
Pour into prepared pan and bake for 35 minutes.
While cake is baking, prepare frosting.
Scald the milk.
Beat the brown sugar and butter together.
Add cocoa, milk and vanilla and beat until smooth.
Remove cake from oven when done and pour marshmallows over hot cake.
Pour frosting over marshmallows on top.
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Volcano Cake
by Jess Vanderhoff
Ingredients
Cream mixture:
1 8-ounce softened cream cheese
1 stick butter, room temperature
2 cups 4X or 10X sugar
Cake:
1 cup sweetened coconut flakes
1 cup pecans
1 (18.25-ounce) box German chocolate cake mix, prepare by following direction on box
10 bite-sized almond and chocolate covered candy or candy of choice
Glaze:
4 tablespoons butter
1/4 cup cocoa powder
1/2 cup milk
1 1/2 cups confectioners’ sugar
1/2 teaspoon almond extract
Directions
For the cream mixture:
Beat ingredients together with an electric mixer. Set aside until ready to use.
Cake:
Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch cake pan.
Line bottom of greased pan with coconut flakes. Sprinkle pecans on top of coconut. Set aside.
Follow directions on back of box to prepare cake. Beat for approximately 2 minutes, using an electric mixer. Fold in bite-sized candy. Pour into cake pan. Evenly space dollops of cream mixture on top of the cake. When the cake cooks, the cream will sink down to the bottom. This will be your “volcano” of flavor. Place in oven for 40 to 45 minutes. While cake is still hot spread the glaze evenly over the cake.
For the glaze:
In a small saucepan, melt butter over medium-low heat. Whisk in cocoa powder and add milk until you get a thin consistency. If glaze is too thick, add more milk. While bringing the butter and milk mixture to a boil, whisk in confectioners’ sugar and almond extract. Glaze should be thin. Remove from the heat and allow to cool before using.
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Sugared Rose Parade Layer Cake
by Jess Vanderhoff
Ingredients
For the Sugared Rose Petals:
50-75 petals (depending on size) from organically grown roses
2 egg whites, broken up with a fork
2 cups sugar
For the White Cake Layers:
1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract
For the Red Velvet Cake Layers:
1 teaspoon vanilla
1 cup buttermilk
1 teaspoon salt
2 1/2 cup cake flour
1/2 lb (2 sticks) butter
2 ounces red food coloring
2 tablespoons cocoa
2 cups sugar
2 eggs
1/2 teaspoon baking soda
1 tablespoon vinegar
For the Frosting:
2 pounds cream cheese, softened
1 pound butter, softened
2 teaspoon vanilla extract
6-8 cups sifted confectioners’ sugar
Directions
Prepare Sugared Rose Petals one day in advance:
Line a baking sheet with wax paper and set aside. Pour sugar into a medium mixing bowl. Using a craft paint brush, gently brush all sides of each rose petal with the egg whites and dip each one into the sugar completely coating the petal. Place on lined baking sheet. Repeat until all rose petals are covered. Allow to dry at room temperature over night.
To prepare cakes:
Preheat oven to 350ºF.
Prepare four 10” cake pans with non stick cooking spray and set aside.
For the White Cake Layers:
Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among two of the prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely.
For the Red Velvet Cake Layers:
In the bowl of a standing mixer, beat egg and sugar. In a separate small mixing bowl, stir together cocoa and food coloring. Add cocoa mixture to the butter mixture and mix well. In a medium mixing bowl, sift together flour and salt. Add flour mixture to creamed mixture alternately with buttermilk. Add vanilla and mix just to combine. In a small bowl, combine soda and vinegar and add to mixture. Pour into the remaining two prepared pans. Bake for 20 to 30 minutes, or until tests done. Cool completely.
For the Frosting:
In the bowl of a standing mixer, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and beat on low speed until incorporated. Increase the speed to high and mix until very light and fluffy.
To assemble cake:
Remove cakes from pan and place one layer of red velvet cake on a cake stand and top with a 1/2” layer of frosting. Top with one layer of white cake and top with 1/4” layer of frosting. Continue until all cake layers have been stacked and frosted in between, ending with a white layer. At this point, secure your cake in place with 4 wooden skewers pushed from the top to the bottom of the cake.
Apply a thin layer of frosting covering the entire cake and place in the refrigerator to harden slightly for 30 minutes. Remove from refrigerator and frost the entire cake again with a thick layer of frosting. Decorate cake with sugared rose petals and serve
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Strawberry Tall Cake
by Jess Vanderhoff
Ingredients:
1 box of white cake mix, baked in three 8” cake pans
3 quarts strawberries, stems removed and cut in half
1/3 cup sugar
Whipped Cream:
16 ounces cream cheese, room temperature
1 cup sugar
2 teaspoons vanilla extract
4 cups heavy cream
Directions
Place cut strawberries and 1/3 cup sugar. Stir together and place in the refrigerator until ready to assemble cake.
Mix cake mix as directed and pour into three 8” prepared cake pans. Bake just until set and slightly golden (approximately 15-20 minutes).
When cake has cooled, place cream cheese, sugar and vanilla in the bowl of a standing mixer fitted with whisk attachment. Whisk at medium-high speed until light and fluffy. Scrape down the sides of the bowl as needed. Reduce speed to low and add heavy cream in slow stream. When almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks.
To assemble cake: Place one cake layer in a large bowl or on a pedestal. Line the outer edges with a decorative row of strawberry halves. Fill the middle with some of the strawberry mixture. Top with a layer of the whipped cream mixture. Repeat one more layer. For the third and final layer place last cake on the other two layers. Arrange strawberry halves decoratively around the edge. Top with the remaining strawberry mixture. Serve with any left over whipped cream you may have. Have your guests just dig in!
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Wilmington Island Marsh Mud Cakeby Jess Vanderhoff
Ingredients
Cake:
1/2 cup cocoa
1 cup (2 sticks) butter, melted
4 eggs beaten
1 1/2 cups all-purpose flour
2 cups granulated sugar
1/8 teaspoon salt
1 teaspoon pure vanilla extract
1 1/2 cups chopped pecans
Frosting:
1 16-ounce box light brown sugar
1/3 cup cocoa
1/4 cup (1/2 stick) butter, softened
1/2 cup milk
1 teaspoon pure vanilla extract
1 10.5-ounce package miniature marshmallows
Directions
Preheat oven to 350 degrees.
Grease a 13x9x2-inch pan.
Stir cocoa into mixing bowl with butter.
Add eggs, flour, sugar, salt and vanilla.
Beat well with a mixer.
Fold in nuts.
Pour into prepared pan and bake for 35 minutes.
While cake is baking, prepare frosting.
Scald the milk.
Beat the brown sugar and butter together.
Add cocoa, milk and vanilla and beat until smooth.
Remove cake from oven when done and pour marshmallows over hot cake.
Pour frosting over marshmallows on top
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Homemade Pretzel Bites
by Rachel Tarr
1 1/4 cup warm water
1 T. plus 1/4 tsp. yeast
3 3/4 c. all-purpose flour
3/4 c. + 2 T powdered sugar
1 1/2 tsp. salt
2 tsp. vegetable oil
Bath:
2 c. warm water
1/4 c. baking soda
Place all ingredients (except bath mixture) into bread machine and run the dough cycle.
{If you do not have a bread machine, make these like any other dough. Mix water/yeast (let sit 10 minutes), add dry ingredients, knead, raise until doubled.}
When dough is done, preheat oven to 425 degrees.
Make a bath for the pretzels by combining the baking soda with warm water and stir until soda is mostly dissolved (it won't dissolve completely).
Roll out dough into a long rectangle (about 12"x24"). Using a pizza cutter, cut into small 2" sections. Dip each dough square into the water/soda bath and place on a greased baking sheet. If you are making salted or garlic pretzels, sprinkle with kosher salt.
Bake for 4 minutes, then rotate pan and bake another 4 minutes.
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Baked Pineapple
by Lisa Hayes Dunlap
2 can crushed pineapple slightly drained. I go with a good brand because it's sweeter.
Half cup sugar (originally it called for 1 cup and I cut it back to one half, don't go less than a third) Better brands are naturally sweeter pineapple.
3/4 large eggs
1 teaspoon vanilla
5/6 slices of good bread with crust removed and diced into smaller sized pieces
Mix together and pour into a greased long baking dish.
Melt a half of stick of butter and drizzle it over the top. You want to drizzle it and cover as much as you can because that makes it get a caramelized top which helps it's yummy goodness!
Bake 375 for about 40 minutes. It's going to be browned on the top and come out knife clean.
When I make it I use an extra egg and extra bread to make it go a little further. (The larger number when there is a choice)
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EASY PEASY Peanut Butter Fudge
Lisa Hayes Dunlap
***This is the Best fudge--and it is SOOOOOOOOOO simple.....
Only 4 ingredients:
... 1 cup butter (2 sticks)
1 cup Peanut butter--smooth or crunchy--your preference
1 teaspoon vanilla
1 pound (1 box) powdered sugar
Instructions:
IN A GLASS BOWL --Microwave butter and PB for 2 minutes on HIGH. Remove and stir vigorously WITH A WOODEN SPOON.
Then return mixture to microwave and cook on HIGH another 2 minutes. Remove Carefully (will be VERY HOT)....
Immediately add vanilla, then--stirring all the while--slowly add powered sugar, blending Thoroughly, until mixture is smooth and all sugar is absorbed. Put into a Buttered 8" by 8" glass pan, lined with wax paper. Smooth and spread evenly in paper-lined pan; then, cover with a Second piece of wax paper,covering the Entire surface of the warm fudge. Immediately refrigerate until completely cooled and set. (overnight, if possible).
I have found that cutting is much easier on a wooden board---rather than IN the pan...I lift the cooled block of fudge out of the pan and onto cutting board , which is ALSO covered with wax paper.
Cut into desired pieces and refrigerate.
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3-2-1 CAKE EASY, QUICK
By Lindy Guam Marsh
1 angel food cake mix
1 any kind of cake mix
... Place in plastic bag or container and seal....mix thoroughly
When ready to use place 3 tablespoons cake mix and 2 tablespoons of water in a small microwave safe dish, mix together and microwave for 1 minute, hence, 1-2-3 cake.
The cake is delicious. Use a ramekin dish. It would be a great company dessert, served warm with ice cream and fruit (or hot fudge) on top.
Chocolate-Cinnamon "Nachos"
By: Jess Vanderhoff
Ingredients
4 small flour tortillas
2 tablespoons butter, melted
1/4 cup plus 1 tablespoon cinnamon sugar
... 1/2 cup chocolate chips
1/4 cup plus 2 tablespoons heavy cream
Directions
Preheat the oven to 450 degrees F.
Brush both sides of the tortillas with butter and sprinkle with 1/4 cup cinnamon sugar. Cut each tortilla into 8 wedges. Place the tortilla chips on foil-covered baking sheets. Bake in oven until golden, turning halfway through, 4 to 5 minutes per side.
Meanwhile, heat the chocolate chips with 2 tablespoons heavy cream in microwave until smooth and melted, stirring every 15 seconds. It should take about 45 seconds total.
In a small bowl, beat the remaining 1/4 cup heavy cream to soft peaks.
Once the chips are done, place them on a platter. Drizzle with chocolate sauce and top with small spoonfuls of the whipped cream. Sprinkle with the remaining tablespoon of cinnamon sugar and serve immediately.
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Vanilla cupcake recipe
by Jessica Vanderhoff
Ingredients
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 pinch salt
5 tablespoons butter, cut into pieces
2/3 cup milk
1 cup white sugar
2 eggs
1 egg yolk
1 teaspoon vanilla extract
Directions
1.Preheat an oven to 350 degrees F . Line a standard muffin tin with 12 paper cupcake liners. Combine flour, baking soda, and salt in a bowl; set aside.
2.Heat the butter and milk in a small saucepan over low heat until the butter has melted. Beat the sugar, eggs, egg yolk, and vanilla with an electric mixer in a large bowl until it has thickened slightly and is lighter in color. Gradually beat in the flour mixture on low speed until just incorporated. Slowly pour in the hot milk, beating until just combined.
3.Divide batter evenly between cupcake liners. Bake until toothpick inserted into center comes out clean, about 20 minutes. Cool cupcakes in pan for 10 minutes. Transfer cupcakes to a cooling rack to cool completely.
Make 1 dz
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Carrot Cupcakes with Cream Cheese Frosting
By: Jess Vanderhoff
Ingredients
3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1 teaspoon baking soda
... 1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup canola oil
3/4 cup firmly packed light brown sugar
2 large eggs
1/2 cup natural applesauce
1/2 teaspoon vanilla
1 1/2 cups finely shredded carrots (about 2 medium carrots)
1/4 cup plus 2 tablespoons finely chopped walnuts
4 ounces 1/3 fat cream cheese (recommended: Neufchatel)
3/4 cup confectioners' sugar, sifted
1/2 teaspoon finely grated lemon zest
Directions
Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.
Sift together the first 6 ingredients. In a large bowl, whisk the oil, brown sugar and eggs until well combined. Whisk in the applesauce, vanilla and carrots. Add the dry ingredients and mix until combined. Stir in 1/4 cup of the chopped walnuts.
Divide the batter between the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.
With an electric mixer, beat together the cream cheese, confectioners' sugar and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with the remaining 2 tablespoons chopped walnuts. The cupcakes should be stored in the refrigerator.
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Spicy Cinnamon-Chocolate Brownies
By: Jess Vanderhoff
Ingredients
Brownies:
Vegetable oil cooking spray, for greasing pan
One 21-ounce box brownie mix, such as Duncan Hines Chewy Fudge
... 3 large eggs, at room temperature
1/2 cup vegetable oil
1 tablespoon ground cinnamon
1/2 teaspoon cayenne pepper
Chocolate Buttercream:
1/2 cup heavy cream, at room temperature
1 cup semisweet chocolate chips, such as Ghiradelli
1 stick unsalted butter, at room temperature, cut into 1/2-inch pieces
2 tablespoons unsweetened cocoa powder
Ground cinnamon, for dusting
Directions
For the brownies: Position an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Spray a 9-by-13-inch ceramic or glass baking dish with vegetable oil cooking spray. Line the dish with a 15-inch-square piece of parchment paper, allowing the excess paper to overhang the sides. Spray the parchment paper with vegetable oil cooking spray.
Blend together the brownie mix, eggs, vegetable oil, 1/4 cup water, cinnamon and cayenne pepper in a large bowl. Beat the mixture for 1 minute using an electric hand mixer on medium speed. Pour the batter into the prepared pan. Bake until a toothpick inserted about 1-inch from the edge of the baking dish comes out clean, 25 to 27 minutes. Transfer the pan to a wire rack to cool for 1 hour.
For the buttercream: Place the cream and chocolate chips in a medium bowl over a pan of barely simmering water. Stir until the chocolate has melted and the mixture is smooth. Remove the bowl from the pan and refrigerate until thick, 20 minutes. Add the butter and cocoa powder and beat the mixture on high speed until light and fluffy, about 1 minute. Spread the buttercream over the cooled brownie layer. Dust with the cinnamon and refrigerate until firm, about 30 minutes.
Lift the brownie layer from the pan, using the excess paper for handles. Run a thin spatula underneath the brownie layer to loosen it from the parchment paper. Cut into 24 brownies and serve.
Cook's Note: The buttercream can be made ahead of time. Cover and refrigerate until ready to serve. Allow the buttercream to come to room temperature for 30 minutes then beat until smooth enough to spread.
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Dessert Nachos
By: Jess Vanderhoff
Ingredients
4 cups store-bought flour tortilla chips, unsalted
1 tablespoon ground cinnamon
1 tablespoon granulated sugar
... 1 cup grated semisweet chocolate
1 cup grated white chocolate
1 cup Creme Fraiche, recipe follows
1 cup Warm Berry Salsa, recipe follows
Directions
Preheat the oven to 350 degrees F.
In a bowl, toss the chips with the cinnamon and sugar, spreading the sugar evenly. Next, stack or mound the nachos on a large plate or serving dish. Top with the chocolate and bake until the chocolate is melted, 8 to 10 minutes. Remove from the oven and serve with Creme Fraiche and Warm Berry Salsa.
Creme
1 cup sour cream
1/2 cup heavy cream
1/4 cup confectioners' sugar
2 tablespoons orange-flavored liqueur, such as triple sec
Whisk the sour cream, heavy cream, confectioners' sugar and liqueur thoroughly. Refrigerate for 20 to 30 minutes or up to overnight.
Warm Berry Salsa:
1/2 cup granulated sugar
1 tablespoon liqueur of choice, such as orange-flavored cognac
1 tablespoon butter, at room temperature
1 tablespoon white wine vinegar
1/4 cup blueberries
1/4 cup raspberries
Hot sauce, chile-garlic sauce, diced peppers or chile seeds, optional
In saucepan over high heat, bring 1/2 cup water to a boil. Reduce the heat and add the sugar and liqueur. Continue to cook until the sugar begins to brown, 6 to 8 minutes. Remove from the heat, add the vinegar and butter and place in the refrigerator until chilled, about 10 minutes.
Once the sauce has cooled, add the berries and mix thoroughly. Finish with splash of spice if desired.
Once mixed, reheat the salsa over low heat in a saucepan for 2 to 3 minutes or in the microwave for 45 seconds. Serve warm.
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Strawberry Tiramisu
by Jess Vanderhoff
Ingredients
1 pint fresh strawberries
1/2 cup confectioners' sugar
1 cup mascarpone cheese
1/2 cup heavy cream
2 tablespoons coffee-flavored liqueur
18 ladyfingers
1/3 cup chilled espresso
1/2 teaspoon unsweetened cocoa powder
Directions
1.Cut off the tops of the strawberries and slice the berries. Reserve 2 large whole berries for garnish.
2.In a blender, place 2 cups of strawberries and 2 tablespoons confectioners sugar; blend to puree and set aside.
3.In a medium bowl, combine mascarpone cheese, 1/4 cup cream, 1/4 cup sugar, and liqueur; beat with an electric mixer on medium-high speed for 1 to 1 1/2 minutes until thickened.
4.Place 6 ladyfingers on a serving plate and brush each with approximately 1 teaspoon cold espresso coffee. Spread or pipe out 1/2 of the cheese mixture over the ladyfingers, and layer with half of the sliced strawberries.
5.Repeat with the next 6 ladyfingers, espresso, remaining cheese mixture, and sliced strawberries; top with remaining 6 ladyfingers.
6.In a small mixing bowl, combine 1/4 cup heavy cream with 2 tablespoons sugar; beat with an electric mixer on medium-high speed until just whipped, approximately 1 minute. Spread cream evenly over top layer of ladyfingers.
7.Dust cocoa over whipped cream, and garnish with 2 reserved strawberries. Pour strawberry puree onto two serving plates. Cut tiramisu in half, and place onto puree.
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Conversation Heart Fudge
by Jess Vanderhoff
Ingredients
DARK CHOCOLATE LAYER:
1 1/4 cups semisweet chocolate chips
1/2 cup sweetened condensed milk
Dash of salt
WHITE CHOCOLATE LAYER:
1 1/4 cups white chocolate chips
1/2 cup sweetened condensed milk
Dash of salt
OTHER INGREDIENTS AND MATERIALS:
Aluminum foil
64 conversation hearts
64 red foil bonbon cups or mini muffin cups
Clear or red cellophane wrap, cut into 64 5- by 6-inch rectangles
Sparkly pipe cleaners in red, pink, or silver
Instructions
1.Line an 8-inch square pan with aluminum foil. Set aside.
2.In a medium-size, microwave-safe bowl, combine the dark chocolate layer ingredients. Microwave the mixture on high at 30-second intervals until the chocolate is melted (about a minute), stirring at each interval. When the mixture's smooth, use a spatula to spread it evenly into the prepared pan.
3.In another medium-size microwave-safe bowl, combine the white chocolate layer ingredients. Repeat the melting process as described in step 2, but stir at 20-second intervals, as white chocolate tends to scorch easily. Spread the white chocolate evenly over the dark chocolate layer.
4.While the fudge is still warm, use a knife to gently score it into 1-inch squares, then put a candy heart on top of each square.
5.Chill the fudge uncovered in the refrigerator for at least 2 hours or until firm. Lift the foil to remove the fudge from the pan and place the whole hunk of fudge on a cutting board. Use a large knife (a parent's job) to cut apart the squares, then peel off the foil from the bottom.
6.Place each fudge square into a foil bonbon cup or mini muffin cup. Center the cup on a cellophane square and wrap it as shown on page 53, using 1-inch pieces of pipe cleaner to secure the ends. Makes 64 bite-size pieces. Store at room temperature or in the refrigerator for added firmness.See More
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Tic Tac Yum Cupcakes
by Jess Vanderhoff
Ingredients
10 baked cupcakes
Any color icing
5 sour rings (or Life Savers)
10 1 1/2-inch pieces of shoestring licorice
4 pieces of orange fruit-flavored licorice
4 pieces of yellow fruit-flavored licorice
Instructions
1.Frost the cupcakes. Place a sour ring "O" on five of the cupcakes. Make an X with the shoestring licorice candy on the remaining five, as shown.
2.Place the yellow and orange fruit-flavored licorice in a tic-tac-toe grid and arrange the cupcakes.See More
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Sweet Cupid Cupcake
by Jess Vanderhoff
Ingredients
A cupcake (baked from your favorite recipe)
Pink- or peach-tinted frosting
Large marshmallowThin pretzel stick
Crisped rice cereal (a handful)
Decorators' gel
Candy heart
Instructions
1rost a cupcake (baked from your favorite recipe) with pink- or peach-tinted frosting.
2. For wings, use kitchen shears to cut a large marshmallow in half vertically, then snip each half widthwise a few times for a feathery look. Press a thin pretzel stick against the sticky side of each marshmallow half, then stick the pretzels into the cupcake.
3.Press a handful of crisped rice cereal along the top of the cupcake for Cupid's curly locks, then add a decorators' gel mouth and eyes. Finally, set a candy heart in place and pipe on frosting fingers, if you like.
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Flower Cupcake in a Cone
by Jess Vanderhoff
Ingredients
1 box of cake mix, any flavor
Flat-bottomed ice-cream cones
White frosting
Large gumdrop disks, such as Sunkist Gourmet Fruit Gems (one 14-ounce bag can decorate 5 cupcakes)
Instructions
1.Prepare the cake batter according to the directions on the box. Fill the narrow bottom of each ice-cream cone with the batter. Set the cones on a baking sheet and transfer them to the oven, being careful not to tip them over.
2.Bake at 350º for 25 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let them cool, then frost the tops.
3. To make each candy flower, cut 6 wedges from the edges of a gumdrop disk and cut a green gumdrop disk into slices for leaves. Press the wedges into the middle of the cut flowers for flower centers, then arrange the candies on top of the frosted cupcakes. One box of cake mix yields 34 cupcakes (or make fewer and use the remaining batter for a small cake).
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Pink Chocolate Chip Shortbread Cookies
by Lauren Elizabeth
Ingredients
2 sticks (1 cup) butter (see directions below for softening)
red food coloring gel
1 pouch Betty Crocker sugar cookie mix
2 cups powdered sugar
2 cups semi-sweet chocolate chips
Directions
1 Soften hard butter in microwave at HALF power for 30 seconds just until slightly soft, not at all melted. With a hand mixer, beat the butter just until smooth, being careful not to over-soften it. Using a toothpick, add the food color gel one dab at a time, mixing after each, until the desired pink color is achieved.
1 add the dry cookie mix (do NOT add the other ingredients called for on the cookie mix package). Add the powdered sugar. Beat only until the ingredients are fully incorporated. Dough will be crumbly, not smooth. Stir in the chocolate chips by hand.
3 Drop dough by rounded tablespoon onto ungreased cookie sheet. (1-1/4" cookie scoop works well too.)
4 Bake in a preheated 325° F oven for 12-14 minutes. Remove from oven when cookies are slightly brown around the edges and soft but not squishy in the center.
5 Cool cookies 1 - 2 minutes on the cookie sheet before removing to a cooling rack to cool completely before serving. These aren't typical chocolate chip cookies. They aren't cakey -- instead, they are super sweet, slightly crunchy and a bit chewy. A sweet treat with coffee or milk!
6 NOTE: This recipe was updated on 10/28/11 after testing at the Betty Crocker Kitchens. Tips were added to the recipe directions to help ensure successful mixing and baking so cookies turn out as pictured and described. We used a hand mixer (not a stand mixer) so the butter was not over-softened for this recipe
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Homemade Pretzel Bites
by Rachel Tarr
1 1/4 cup warm water
1 T. plus 1/4 tsp. yeast
3 3/4 c. all-purpose flour
3/4 c. + 2 T powdered sugar
1 1/2 tsp. salt
2 tsp. vegetable oil
Bath:
2 c. warm water
1/4 c. baking soda
Place all ingredients (except bath mixture) into bread machine and run the dough cycle.
{If you do not have a bread machine, make these like any other dough. Mix water/yeast (let sit 10 minutes), add dry ingredients, knead, raise until doubled.}
When dough is done, preheat oven to 425 degrees.
Make a bath for the pretzels by combining the baking soda with warm water and stir until soda is mostly dissolved (it won't dissolve completely).
Roll out dough into a long rectangle (about 12"x24"). Using a pizza cutter, cut into small 2" sections. Dip each dough square into the water/soda bath and place on a greased baking sheet. If you are making salted or garlic pretzels, sprinkle with kosher salt.
Bake for 4 minutes, then rotate pan and bake another 4 minutes.
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Red Velvet Cupcakes
By Jess Vanderhoff
Ingredients
1/2 cup butter
1 1/2 cups white sugar
2 eggs
1 cup buttermilk
1 fluid ounce red food coloring
1 teaspoon vanilla extract
1 1/2 teaspoons baking soda
1 tablespoon distilled white vinegar
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon salt
Directions
1. Preheat oven to 350 degrees F . Grease two 12 cup muffin pans or line with 20 paper baking cups.
2. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.
u can even add little chocolate chips in them i been working witht his recipe and it is good i figure i would share
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Pineapple Banana Bread
by Jo Cabot
3 cups flour
2 cups sugar (I use 1 cup brown sugar & 3/4 cup white sugar)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 eggs
1 1/4 cups veg oil (I use 1 cup canola oil & 1/4 applesauce)
2 teaspoons vanilla extract
1 8oz can crushed pineapples (I used 20 oz can drained well)
2 cups mashed bananas (you can use a lil more if wanted)
Directions:
In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon.
In another bowl beat the eggs, oil and vanilla. Then add applesauce, pineapples, banana. (I beat by hand not mixer makes bread fluffier).
Stir in dry ingredients to mixture slowly until moistened. Pour into 2 greased
8in. X 4in X 2in loaf pans. (I beat by hand not mixer makes bread fluffier).
Bake at 350 degrees for 60-65 mins or until toothpick comes out clean. Cool for 10 mins before removing from pans.
ENJOY!!
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