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Category: Desserts & Fruit

Baked Doughnuts

Baked Doughnuts

1 1/3 C. warm milk, 95 to 105 degrees (divided)

1 packet active dry yeast (2 1/4 tsp. s)

2 T. butter

2/3 C. sugar

2 eggs

5 C. all-purpose flour

A pinch or two of nutmeg, freshly grated

1 tsp. fine grain sea salt

1/2 C. unsalted butter, melted

1 1/2 C. sugar

1 T. cinnamon

 

Place 1/3 C. of the warm milk in the bowl of an electric mixer. Stir in the yeast and set aside for five minutes or so. Be sure your milk isn’t too hot or it will kill the yeast.  Stir the butter and sugar into the remaining C. of warm milk and add it to the yeast mixture. With a fork, stir in the eggs, flour, nutmeg, and salt – just until the flour is incorporated. With the dough hook attachment of your mixer beat the dough for a few minutes at medium speed. This is where you are going to need to make adjustments – if your dough is overly sticky, add flour a few T. at a time. Too dry? Add more milk a bit at a time. You want the dough to pull away from the sides of the mixing bowl and eventually become supple and smooth. Turn it out onto a floured counter-top, knead a few times (the dough should be barely sticky), and shape into a ball. Transfer the dough to a buttered (or oiled) bowl, cover, put in a warm place and let rise for an hour or until the dough has roughly doubled in size. Punch down the dough and roll it out 1/2-inch thick on your floured countertop. Most people (like myself) don’t have a doughnut cutter, instead I use a 2-3 inch cookie cutter to stamp out circles. Transfer the circles to a parchment-lined baking sheet and stamp out the smaller inner circles using a smaller cutter. If you cut the inner holes out any earlier, they become distorted when you attempt to move them. Cover with a clean cloth and let rise for another 45 minutes. Bake in a 375 degree oven until the bottoms are just golden, 8 to 10 minutes – start checking around  While the doughnuts are baking, place the butter in a medium bowl.  Place the sugar and cinnamon in a separate bowl. Remove the doughnuts from the oven and let cool for just a minute or two. Dip each one in the melted butter and a quick toss in the sugar bowl. Eat immediately if not sooner.

 

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Almond Biscotti

Almond Biscotti

2 eggs

3/4 c. sugar

1/2 c. canola oil

1 t. almond extract

1 1/4 t. baking powder

1 t. vanilla

1/4 t. salt

2 c. flour

1 c. toasted blanched almonds, coarsely chopped

Combine all ingredients except almonds and stir until a dough forms.  Add almonds to combine.  Divide into 2 logs, 2 inches in diameter on baking sheet.  Bake at 350 until firm to the touch, approx. 30 minutes.  Let cool 10 minutes and then slice into 1/2 inch thick slices.  Place cut side down on a baking sheet and bake an additional 10 minutes.  Turn them over to brown the other cut side and bake a final 10 minutes.  Cool on wire rack.  Optional:  Melt chocolate chips over a double boiler and add 1 t. oil to chocolate.  Spread melted chocolate on bottom of biscotti and return to wire rack to dry.

Easy Peasy Cupcakes

Easy Peasy Cupcakes

2 large eggs, cracked open
1 tsp. vanilla essence
4oz caster sugar
4oz soft margarine
4oz self-rising flour

To decorate (optional)
tubes of writing icing
marshmallows, white and colored
food coloring, for icing
colored sweets

Heat the oven to 180C/350F/Gas 4. Put all the ingredients in a bowl and beat them together until the mixture is smooth and slightly lighter in color. Line a bun tin or cupcake tin with paper cake cases and half-fill each case with the cake mixture. Cook the cakes for 18-20 minutes. You can tell they are done when they have risen up, are golden in color, and spring back into shape when lightly pressed.  The cupcakes can be decorated using a basic icing, plus marshmallows, writing icing, food coloring and colored sweets. You can even make a cupcake farm with animals such as sheep, piglets and dogs.

5 pig cupcakes2

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Chocolate Peanut Grahams

Chocolate Peanut Grahams

4 cinnamon graham crackers, broken into quarters

1/4 C. creamy peanut butter

1 C. semisweet chocolate chips

3 tsp. shortening

 

Spread half of the graham cracker quarters with peanut butter; top with remaining crackers. In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Dip the crackers into chocolate; place on a waxed paper-lined pan. Refrigerate until set.

 

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Grilled Pineapple and Bananas

Grilled Pineapple and Bananas

1/2 C. sugar

1/4 C. butter or margarine

2 tbs. Brandy or lemon juice

1/2 tsp. ground cinnamon, &

Pineapple & Bananas

In a saucepan combine sugar, butter, Brandy (or lemon juice), and Cinnamon. Place on grill, heat and stir over medium flame or coals till glaze mixture boils. Remove from grill. Shape a piece heavy-duty foil into the shape of a shallow pan, place on grill. Place fruit in foil pan. Grill fruit over medium coals or flame till heated through, turning & brushing often with glaze mixture.  Serve fruit warm. & pass around the remaining glaze. The more firm fruits, like the pineapple, I placed directly on the grill for an extra minute or two to get grill marks.

 

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Nonfat Chocolate Sauce

Nonfat Chocolate Sauce

1/2 C. skim milk

1 T. strong brewed coffee

1/2 tsp. cornstarch

1/4 C. unsweetened cocoa powder

1/4 C. brown sugar

 

In a small saucepan, combine the milk, coffee, and cornstarch and stir until the cornstarch dissolves. Stir in the cocoa and brown sugar and bring to a simmer over medium heat. Cook for about 5 minutes, stirring, until the sauce thickens and is no longer cloudy. Set aside to cool. Use when cool or cover and refrigerate for up to 2 days.

Blueberry Sauce

Blueberry Sauce

2 C. fresh or frozen blueberries, thawed, if frozen

1/4 C. orange juice

1/4 C. water

2 T. sugar

1 T. cornstarch

1/4 tsp. orange peel, grated

1/8 tsp. nutmeg

1 dash salt

 

Combine all ingredients in saucepan.  Cook and stir over medium heat 4 to 5 minutes or until thickened.

Heart Shaped Faces

Heart Shaped Faces

4oz slightly softened butter

2oz caster sugar

6oz plain flour

Pinch of salt

a few drops of vanilla essence

 

For the icing:

6oz icing sugar sifted

½ T. lemon juice or water

 

For the decoration:

Small tubes red, yellow, green and black writing icing (available in most supermarkets)

Mini colored sugar balls used for cake decoration for the eyes

 

Preheat the oven to 180C/350F/Gas 4. Beat the butter and sugar together either by hand with a wooden spoon or in an electric mixer at low speed until thoroughly mixed. Sift together the flour and salt and mix this into the butter mixture together with a few drops of vanilla essence to form a fairly stiff dough. If the dough is too dry add a little water. The beauty of this dough is that you don t need to leave it in the fridge to firm up but can use it straight away.  Form the dough into a ball using your hands, then roll out thinly on a floured work surface using a rolling pin dusted with flour. Cut into heart shapes using biscuit cutters. Collect all the trimmings together and roll these out again to make more biscuits. Arrange on greased or lined baking sheets and bake for about 12 to 15 minutes or until the biscuits are lightly golden.  To make the icing, put the icing sugar in a bowl with enough lemon juice or water to make a good spreading consistency. Spread the icing onto the cooled biscuits with a small palette knife. When set decorate each cookie to look like a face using the tubes of writing icing and sugar balls for eyes.

 

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Arctic Oranges

Arctic Oranges

4 oranges

4 cups orange juice

4 cherries

 

Cut the tops off the oranges in a zigzag pattern. Hollow out the insides, remove the seeds and combine in a blender with the juice. Set the rinds in a muffin tin and fill with the mixture. Drop a cherry inside each orange. Freeze for 2 to 3 hours. Soften the treats for 5 minutes, then serve.

Tawnya’s Pina Colada Cookies

Tawnya’s Pina Colada Cookies

4 C. all-purpose flour
1 C. firmly packed brown sugar
1/2 tsp. salt
2 eggs
1 1/2 tsp. baking soda
1 (20 oz.) crushed pineapple, drained
1/2 tsp. baking powder
1 C. vegetable shortening
1/2 C. flaked coconut
1 C. granulated sugar
1 1/2 tsp. vanilla or rum extract

Preheat oven to 350. In a medium sixed bowl, combine flour, salt, soda and powder. In a large bowl, cream together the sugar and shortening until smooth and fluffy. Add the eggs, pineapple and vanilla; beat thoroughly. Gradually add the flour mixture by teaspoonfuls onto greased cookie sheet. Sprinkle each cookie with a pinch of coconut. Bake 12 to 15 minutes.

Blueberry Bread Pudding

Blueberry Bread Pudding

2 C. milk

1 C. sugar

1 C. heavy cream

4 large eggs

3 large egg yolks

2 tsp. vanilla extract

2 C. fresh blueberries, cleaned and picked over

1/2 C. unsalted shelled pistachio, blanched and skinned (2 ounces without shell)

 

Preheat oven to 375°F. Place corn bread pieces in large bowl.  Whisk light & heavy cream, sugar, eggs, egg yolks, and vanilla and cinnamon in bowl till all incorporated together.  Poor egg mixture over bread.  Add blueberries and pistachios and toss to gently coat.  Transfer mixture to a Sprayed 10-inch baking pan, lines with parchment paper covering baking dish with foil.  Bake pudding 45 minutes.  Remove foil and bake until tester center comes out clean, about 35 minutes longer.  Remove bread pudding from oven and cool.  When cool, un-mold pudding by turning upside down on cutting board, remove parchment paper and cut bread pudding into designated shapes or squares.  Reheat and serve warm with whipped cream & blueberry coulis.

Sugared Cranberries  

Sugared Cranberries  

Sugared Cranberries

 

These festive treats are sweetly tart and fun to eat. Use the freshest, bounciest cranberries you can find—not frozen.

 

1 C. fresh cranberries, washed, picked over

1 C. water

1 C. granulated sugar, plus 1/3 C. for coating

2 strips orange peel (no white pith)

 

Set the cranberries aside in a small glass bowl. In a medium saucepan, stir the water, 1 C. of sugar, and the orange peels together over medium heat until the sugar dissolves. Bring the syrup to a bare simmer and remove from heat. Let the syrup cool 2-3 minutes, and then pour it over the cranberries. Set a small bowl on top of the cranberries to submerge them. Cover the bowls and refrigerate for 8 hours or overnight. Strain the cranberries and set them on a plate. Remove the orange peels, cut into thin strips, and add to the berries. Sprinkle about 3 T. of sugar over the berries, a little at a time, tossing well to coat. Let dry for 2 hours. Sprinkle another 1-2 T. of sugar over them, rolling the berries until well coated. Let dry another hour before serving. Store uncovered at room temperature for 1-2 days.

Apricot Bars

Apricot Bars

1 C. Dried Apricots (can be made with same quantity of other dried fruits)

1 C. Rolled Oats

½ C. Sesame Seeds

½ C. unsalted Butter, cut in slices, slightly softened

1 C. light Brown Sugar

2 Eggs

1 C. Whole Wheat Flour

1 tsp. Baking Powder

1 tsp. Cinnamon

 

Preheat oven to 350.  Grease a 9 x 13” pan.  Add apricots and oats to food processor fitted with steel blade and process until oats are cut into 1/8” pieces,  Pour into a bowl, add sesame seeds and mix. Process butter and sugar until smooth.  Add eggs and process again.  Add flour, baking powder and cinnamon and process until well mixed.  Finally add the apricot mixture and pulse until well blended.  Batter will be stiff.  Spread into pan and smooth out without compressing too much.  Bake 25 minutes.  Cool in pan 5 minutes; cut into 24 bars, remove from pan and cool completely.  Store in airtight container in fridge.

 

From the brown bag lunch cookbook

Apricot-Pineapple Syrup

Apricot-Pineapple Syrup

1 C. dried apricots

1 C. water

1 C. unsweetened pineapple juice

1 C. water

 

In small saucepan covered with lid, boil then simmer the first two ingredients for approximately 25 minutes. Remove from stove and allow mixture to cool. Whip ingredients in blender or processor.  (Mixture will be a thick puree).  Add pineapple juice and water to mixture and whip again.  Return syrup to saucepan and heat on low to desired temperature. Serve Apricot-Pineapple syrup warm. MAKE-AHEAD TIP:  Place syrup in tightly covered container and store in refrigerator up to one month.  To serve, reheat on low to desired temperature.

Applesauce Gel Squares

Applesauce Gel Squares

 

1/8 tsp. cinnamon (optional)

1 C. unsweetened applesauce

2 C. apple juice

3 small packages unflavored gelatin*

 

In a small bowl, mix cinnamon into applesauce and set aside. Pour 1 C. cold apple juice in 8×8 pan and sprinkle gelatin on top. Heat remaining 1 C. of apple juice in the microwave for 3 minutes or until boiling. Stir boiling juice into the gelatin and cold apple juice. Stir in applesauce. Refrigerate for 1/2 hour and then stir to keep applesauce evenly distributed. If you omit this step the applesauce settles to the bottom, but it still tastes great! Refrigerate for an additional 2 1/2 hours or until firm.  Cut into squares with a knife, or use cookie cutters to cut into shapes, and serve. * Unflavored gelatin can be found near the jello at a grocery store. It is great to have on hand for making finger jello from juice. One envelope (7 grams) gels one C. of liquid.

Apple Crostata

Apple Crostata

 

1 (9-inch) Prepared Refrigerated pie pastry

1 1/2 lb. Braeburn apples

3 T. lemon juice

1/4 C. Flour

1/4 C. Sugar

1/4 tsp. Salt

1/2 tsp. Cinnamon

1/8 tsp. Allspice

4 T. unsalted butter, diced

1/2 tsp. Orange zest

1 tsp. sugar

1/2 C. chopped pecans

 

Pare, core and cut apples into 1-inch pieces, place in zipper-topped bag and drizzle with the lemon juice to inhibit oxidation. Measure remaining ingredients into the bag. Seal the bag and toss to mix and coat ingredients. Preheat oven to 400-degrees. Line a cookie sheet with parchment paper and press out one pastry round.  Sprinkle pecans onto the center part of the crust. Dump the apple mixture into a mound on the pastry, leaving 1 1/2 inches clear all around the edge.  Gently fold up and pleat the dough to form a circular pouch. Sprinkle pastry with 1 tsp. sugar. Bake for 30 minutes or until the crust is golden brown. Wait about 15-20 minutes before cutting.

Apple Cider Pound Cake

Apple Cider Pound Cake

3 C. sugar

1 1/2 C. butter or margarine

6 eggs

3 C. flour

1/2 tsp. salt

1/2 tsp. baking powder

1 tsp. cinnamon, Ground

1/2 tsp. allspice, Ground

1/2 tsp. nutmeg, Ground

1/4 tsp. cloves, Ground

1 C. apple cider

1 tsp. vanilla extract

Icing

1/2 C. sugar

1/4 C. butter or margarine

1/4 C. buttermilk

1/2 tsp. vanilla extract

1/4 tsp. baking soda

 

In a large mixing bowl, cream sugar and butter. Add eggs, one at a time, beating well after each addition.  Stir together all dry ingredients; set aside. Combine cider and vanilla.  Add dry ingredients alternately with cider mixture to batter. Mix until well blended. Spoon into a greased 10-inch angel food cake pan or fluted tube pan. Bake at 325 degrees F for about 1 hour and 10 minutes or until cake tests done. Meanwhile, combine all icing ingredients in a saucepan.  Bring to a boil; reduce heat and simmer 10 minutes. While cake is warm, drizzle 1/3 of the icing over the cake. Serve remaining icing over individual cake servings, if desired.

Apple Cider Doughnuts

Apple Cider Doughnuts

Approximately 3 T. granulated sugar for preparing pans

2 C. all-purpose flour

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1/2 tsp. salt

2 tsp. ground cinnamon

1 large egg lightly beaten

2/3 C. packed brown sugar

1/2 C. apple butter

1/3 C. pure maple syrup

1/3 C. apple cider cider

1/3 C. nonfat plain yogurt

3 T. canola oil

1 1/4 C. confectioners’ sugar sifted

1 tsp. vanilla extract

1/4-1/3 C. pure maple syrup

 

To make doughnuts: Preheat oven to 400°F. Coat molds of a mini-Bundt pan with cooking spray. Sprinkle with granulated sugar, shaking out excess.  Whisk together flour, baking powder, baking soda, salt and cinnamon in a mixing bowl; set aside. Whisk together egg, brown sugar, apple butter, 1/3 C. maple syrup, cider, yogurt and oil in another bowl. Add dry ingredients and stir just until moistened. Divide half the batter among the prepared molds, spooning about 2 generous tablespoonfuls of batter into each mold.  Bake until the tops spring back when touched lightly, 10 to 12 minutes. Loosen edges and turn the cakes out onto a rack to cool. Clean the mini-Bundt pan, then re-coat it with cooking spray and sugar. Repeat with the remaining batter.  To make maple glaze: Combine confectioners’ sugar and vanilla in a bowl. Gradually whisk in enough maple syrup to make a coating consistency. Dip the shaped side (underside) of the “doughnuts” in the glaze to coat. Then set them, glazed-side up on a rack over wax paper for a few minutes until the glaze has set.

Angel Food Roll with Cranberry Filling

Angel Food Roll with Cranberry Filling

1 1/8 C. castor sugar or superfine sugar, divided

3/4 C. sifted cake flour

1/4 tsp. salt

9 egg whites

1 1/2 tsp. vanilla extract

3/4 tsp. cream of tartar

1/4 C. confectioners’ sugar for dusting

1 C. white sugar

2 1/3 C. fresh or frozen cranberries

6 T. water

2 T. cornstarch

1/2 C. heavy cream

3 T. confectioners’ sugar

 

Preheat the oven to 300 degrees F (150 degrees C). Lightly grease a 10×15 inch jellyroll pan with cooking spray, then line with parchment paper. In a medium bowl, whisk together 1/2 C. of superfine sugar, cake flour and salt. Set aside. In a separate bowl, whip egg whites until foamy. Add vanilla and cream of tartar, and continue to whip. Gradually sprinkle in the remaining superfine sugar while continuing to whip the egg whites to firm peaks. Sift the flour mixture over the egg whites and fold in by hand using a rubber spatula. Spread the batter evenly in the prepared pan. Bake for 20 minutes in the preheated oven, or until the center of the cake springs back when lightly pressed. Cool in the pan over a wire rack. Generously sift sugar over the top of the cake, and cover with a clean towel. Run a spatula around the outside of the cake in the pan to loosen, and turn out onto the towel. Remove the parchment paper from the back of the cake, and then place it back on loosely. Roll up with the towel loosely from short end to short end, and allow cooling in the rolled position. In a saucepan over medium heat, combine one C. of white sugar, cranberries and water. Simmer until the cranberries burst, about five minutes. Whisk in the cornstarch, and simmer just until thick, about two minutes. Transfer to a bowl, cover and refrigerate. Unroll the cake so that it is sitting flat on the towel. Spread the cooled cranberry filling over the top, leaving 1/2 inch border. Use the towel to help you keep a grip on the cake for an even roll. Roll up from short end to short end and place seam side down onto a platter.

Amaretto Cheesecake

Amaretto Cheesecake

 

3 tablespoons margarine

1/3 cup sugar

1 each large egg

3/4 cup unbleached flour

24 ounces cream cheese, softened

3/4 cup sugar

3 tablespoons unbleached flour

3 each large eggs

1 16 oz. can halved * peaches (drained and pureed)

1/4 cup Almond Flavored liqueur

Combine margarine and sugar until light and fluffy. Blend in egg. Add flour; mix well. Spread dough onto bottom of 9-inch springform pan. Bake at 450 degrees F., 10 minutes. Combine cream cheese, sugar and flour; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Add peaches and liqueur; mix well.  Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 65 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with additional peach slices and sliced almonds, if desired.

Amaretto Bites

Amaretto Bites

 

3 tsp. Amaretto

3 tsp. Light Corn Syrup

1 tsp. Unsweetened Orange Juice

2 C. Vanilla Wafer Crumbs

½ C. plus 2 tsp. sifted Powdered Sugar, divided

2 tsp. Unsweetened Cocoa

 

Combine amaretto and corn syrup in a small saucepan; bring to a boil, stirring until blended.  Combine orange juice, wafer crumbs, ½ C. sugar and cocoa in a medium bowl; stir until blended.  Add amaretto to crumb mixture, stirring well.  Shape mixture into 1” balls.  Roll balls into remaining 2 tsp. powdered sugar.  Store in air tight container.

Almond-Cherry Pie

Almond-Cherry Pie

 

4 T. melted butter

1-1/2 C. vanilla cookie crumbs

1-14 oz. can sweetened condensed milk

1 tsp. lemon zest or peel

1 tsp. almond extract

8 oz. sour cream

1-21 oz. can of cherry pie filling

 

Grease a pie plate (deep dish preferred). Combine cookie crumbs and melted butter. Spread in the bottom and slightly up the sides of the pie plate, pressing firmly until covered. Combine condensed milk, lemon zest, almond extract and sour cream. Beat well and pour into crust. Drop cherry pie filling by teaspoonfuls onto the cream mixture in the pie shell. Bake at 400ºF for about 18-20 minutes. Cool completely and then refrigerate until serving.   Blueberry or strawberry pie filling can be substituted for the cherry.

Almond Honey Crunch

Almond Honey Crunch

 

1 C. slivered almonds

1/4 C. honey

1 T. butter

1 T. grated orange peel

1 dash salt

2 1/2 C. corn flakes

 

Combine almonds, HONEY, butter, orange peel and salt in heavy frying pan.  Cook over low heat, stirring constantly, until almonds are golden.  Remove from heat.  Add corn flakes and mix carefully.  Spread on buttered baking sheet.  When cool, break into small pieces.

All American Fruit Salad

All American Fruit Salad

 

2 C. plain yogurt, or dairy sour cream

3 T. honey

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1 lb. natural or tropical trail mix, (nuts, dried fruits, coconut)

3 large oranges, peeled and sectioned

3 bananas, peeled and thinly sliced

3 pears, cored and sliced

2 grapefruit, peeled and sectioned

 

Combine yogurt, honey and spices in small bowl.  Combine remaining ingredients in large serving bowl.  Pour dressing over fruit mixture and toss lightly.  Cover and chill 2 to 4 hours.  Toss before serving.

After Five Gourmet Lemonade Parfait

After Five Gourmet Lemonade Parfait

 

2 C. 2% milk

1 small package vanilla instant pudding mix

1 package (1/2 oz.  each) sugar-free powdered lemonade mix, undiluted (For testing,

Crystal Light Lemonade Mix in 1/2 oz.  tub was used)

1/2 container (8 oz. s) frozen nondairy whipped topping, thawed

Lime zest

Kiwi limes for garnish

Mini muffins

 

Pour milk into large bowl. Add pudding mix and beat with electric mixer until smooth.  Whisk in powdered lemonade mix. When mixture thickens, whisk in whipped topping until smooth.  Spoon into parfait glasses, zest lime over the lemonade mousse, and garnish with thin slices of key limes. Chill until ready to serve.

After Five Gourmet Blueberry Dessert

After Five Gourmet Blueberry Dessert

1 box white or yellow or strawberry cake mix

1 tsp. lemon zest and 1 tsp. lime zest

2 C. whipping cream

2 to 4 T. sugar, powdered sugar, or Splenda

Zest of 1 lime and 1 lemon

2 pints fresh or frozen blueberries

 

Prepare cake mix according to package directions. Stir the pistachios if using, lemon zest, and lime zest into the batter and bake as directed in a 9×13-inch pan. Allow cake to cool thoroughly. Cut cake in half and break up one half of the cake and place in bottom of a clear trifle bowl. Measure whipping cream and sugar into a medium bowl. Beat with an electric hand mixer on medium-high speed until mixture is slightly thick and fluffy (do not over-beat). Add the zest of lemon and lime and beat for 30 seconds. Spoon half of the whipped cream over the cake in bowl. Wash and dry blueberries. Spoon half of the blueberries on top of the cream in the bowl. Cut the second half of the cake to fit into the bowl, spoon remaining cream on top of cake and top with remaining blueberries. Note: Pistachios may be added to the cake batter or sprinkled over the first layer of blueberries in the bowl.

African Ginger Cakes

African Ginger Cakes

 

1 tsp. baking powder

1/4 C. warm buttermilk

4 C. sifted flour

3/4 C. raw sugar

1/2 tsp. salt

1/4 tsp. cayenne pepper

1 T. ginger

1/2 tsp. cinnamon

1/2 tsp. nutmeg

3/4 C.  molasses

1/2 C.  butter

2 eggs

1 tsp. vanilla

 

Preheat oven to 350° F. Dissolve baking powder in warm buttermilk. Sift all other dry ingredients together into a bowl; set aside. Mix molasses, butter, eggs and vanilla. Add molasses mixture into buttermilk mixture. Gradually blend in dry ingredients until dough has formed. Roll dough out onto a lightly flour-dusted surface to approximately 1/4 inch thickness and cut out cakes with a round cookie cutter or glass. Place the cakes on a greased baking sheet and bake 10 to 15 minutes or until a toothpick comes out clean.

9” Hot Milk Sponge Cake

9” Hot Milk Sponge Cake

2 eggs

¼ tsp. salt

1 C. sugar

1 tsp. vanilla extract

½ C. milk

1 T. butter

1 C. flour

1 tsp. baking powder

 

Preheat oven to 350 degrees. Heat milk in a small pan until it just starts to boil. Add butter to milk, stirring until melted. Keep milk warm. Beat eggs until light in color; add sugar, salt, vanilla and continue beating until mixed. Add baking powder to flour and stir to distribute. Add flour and milk alternately to the egg mixture with mixer running. Begin and end with flour; add milk in a thin stream. Pour into a buttered 9” cake pan. Cook at 350 degrees for 25-30 minutes. Leave in cake pan for 10 minutes and then turn out onto a cake rack. Serve warm or at room temperature. Often, simple is best, and this little cake certainly has passed the test of time. Served in the summer with fresh fruit or at other times with home made preserves or jams.

Root Beer Cookies

Root Beer Cookies

1 cup packed brown sugar
1/2 cup butter or margarine
1 egg
1/4 cup buttermilk

1 teaspoon root beer extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups confectioners’ sugar
1/3 cup butter or margarine
1 1/2 teaspoons root beer extract
2 tablespoons hot water

Preheat oven to 350 degrees F (180 degrees).  Mix together brown sugar, 1/2 cup butter or margarine, egg, buttermilk and 1 teaspoon of root beer extract.  Add flour, baking soda and salt and mix well.  Drop teaspoon sized pieces of dough 2 inches apart on greased cookie sheets. Bake for 6 to 8 minutes.  To Make Root Beer Glaze: Mix together confectioner’s sugar, 1/3 cup butter or margarine, 1 1/2 teaspoons of root beer extract and hot water. Brush on top of hot cookies.  Makes 3 dozen

Three-milk Cake with Peach and Lemon Thyme Jam

Three-milk Cake with Peach and Lemon Thyme Jam

Three-milk Cake with Peach and Lemon Thyme Jam

200g unsalted butter, softened

1 1/3 C. (295g) caster sugar

2 tsp. vanilla bean paste

Finely grated zest of 1 lemon

6 eggs

3 C. (450g) self-raising flour, sifted

600ml buttermilk

375ml can evaporated milk

2 1/2 C. (625ml) milk

500g mascarpone

1 C. (250ml) thickened cream

1/2 C. (60g) pure icing sugar, sifted

LEMON THYME JAM

1/2 bunch lemon thyme, leaves picked

2/3 C. (150g) caster sugar

4 yellow peaches, roughly chopped

1/2 C. (125ml) elderflower cordial

 

Preheat the oven to 160°C. Grease a 22cm springform cake pan and line with baking paper. In a stand mixer fitted with the paddle attachment, beat butter and caster sugar until pale. Add vanilla and zest, and beat to combine. Add eggs, 1 at a time, beating well after each addition. In 2 batches, fold in flour and 350ml buttermilk, then spoon batter into prepared pan and smooth top. Bake for 1 hour 15 minutes or until a skewer inserted into center comes out clean. Stand for 20 minutes, then prick top all over with a skewer. Combine evaporated milk, milk and remaining 250ml buttermilk in a jug, then pour half over cake. Stand to soak for 15 minutes, then pour over remaining milk mixture. Chill for 3 hours or overnight until cold. Meanwhile, for the jam, place all ingredients in a saucepan over medium low heat and stir to combine. Cook, stirring occasionally, for 45 minutes or until a thick, jammy consistency. Cool completely. Whisk mascarpone, cream and icing sugar until combined. Place cake on a serving plate, release from pan and spread top with mascarpone mixture. Drizzle over lemon thyme jam just before serving.

Edible Cookie Paint Color

Edible Cookie Paint Color

(for painting sugar cookies)

2 Large Egg Yolks

Liquid Food Coloring

Beat yolks and divide into several small containers (5).  Add food coloring while mixing, drop by drop until desired color is achieved.  Paint cookies BEFORE baking.

 

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Lemon Balm Blueberry Tea Bread

Lemon Balm Blueberry Tea Bread

1/2 C. sugar

1/3 C. flour

4 Tbsp. butter, softened

1 tsp. grated lemon zest

1 tsp. lemon balm, dried

3/4 C. sugar

1/2 C. milk

4 Tbsp. butter, softened

1 egg

2 C. flour

2 tsp. baking powder

1/4 tsp. salt

1–2 C. of blueberries

1 Tbsp. grated lemon zest

 

Preheat oven to 375 degrees. Oil a 9×5 loaf pan. Stir the topping ingredients together in a small bowl until smooth, set aside. In a medium bowl, stir the sugar, milk, butter and egg together until smooth. In another bowl, toss the flour with the baking powder and salt. Stir this into the wet ingredients, and then fold in the blueberries and lemon zest. Transfer the batter to the prepared loaf pan and sprinkle with the topping. Bake until the topping is deep golden and has formed a thick crust, about 50 minutes or so. Cool in the pan for 5 minutes, then transfer to a wire rack to continue cooling.  Enjoy!

 

Oregon Snowball Cookies (PNW)

Oregon Snowball Cookies (PNW)

Oregon Snowball Cookies (PNW)

 

The classic Russian tea cake gets an Oregon twist with the addition of chopped fir needles and brandy. One of Portland’s first craft distilleries, Clear Creek Distillery, got its start back in 1985 and became famous for its pear-in-the-bottle eau de vie. Its Douglas Fir brandy, which I boil to reduce its alcohol content, adds a delicate, evocative evergreen note to these cookies. It’s almost more scent than taste, like a winter hike in cookie form. If you can’t get your hands on the brandy, see the Note below.

1/2 C. Clear Creek Distillery Douglas Fir Brandy or other brandy (see Note)

1 1/2 C. toasted hazelnuts

1/2 pound (2 sticks) unsalted butter

1 1/2 C. confectioners’ sugar, divided

2 tablespoons finely minced fresh fir tree needles (see Note)

1 teaspoon vanilla extract

1/2 teaspoon kosher salt

2 1/2 C. all-purpose flour (spooned and leveled)

 

Heat the oven to 400°F. Line 2 baking sheets with parchment paper. In a small saucepan over medium-high heat, bring the brandy to a boil. Reduce the heat to medium-low and simmer until reduced by half, to V4 cup. Remove from the heat and set aside to cool. In a food processor or by hand, finely chop the hazelnuts. Set aside. In a food processor or a stand mixer fitted with the paddle attachment, process or beat the butter, 1/2 C. confectioners’ sugar, and minced fir needles until light and fluffy. Add the cooled brandy, vanilla extract, and salt and pulse or mix to combine. Add the flour and nuts and pulse or mix until fully incorporated. Shape the dough into 1-inch balls and arrange on the baking sheets (place them about 1 inch apart; they don’t spread). Bake until just barely beginning to brown, 10 to 12 minutes. Allow cookies to cool slightly and then roll them in the remaining confectioners’ sugar. When completely cool, roll again. Serve or store in an airtight container. Note : I happen to have a true fir tree in my backyard, but if you don’t, look around the neighborhood or go for a walk. Just don’t use your Christmas tree, unless you know for certain it hasn’t been sprayed. If you use Douglas fir needles, keep in mind that they’re more potent. Note: For a brandv-free variation, in a food processor, process ¥2 C. granulated sugar with 2 tablespoons chopped fir needles until the needles are reduced to fine particles and blended into the sugar. Roll the baked cookies in the sugar while still slightly warm. When completely cool, roll in the confectioners’ sugar.

Peppermint Bark

Peppermint Bark

Peppermint Bark

The setting time for the bark varies greatly according to the temperature of your home. Although we preferred the texture of the bark set at room temperature, you can set bark in the refrigerator if necessary.

 

Line a 12- by 15-inch baking sheet with cooking parchment; butter parchment. Chop 2 pounds bittersweet  or milk chocolate and place with 1 tablespoon solid vegetable shortening in a heatproof bowl that will nest in a 3- to 4-quart pan. Heat 1 inch of water in the pan just until steaming. Remove from heat and place bowl over water (bowl shouldn’t touch water). Stir occasionally just until mixture is melted and smooth. Remove bowl from over pan. Meanwhile, place 2 pounds peppermint candy in a heavy zip-lock plastic bag; pound with a mallet or rolling pin to crush. Transfer 1 1/4 cups crushed peppermint to a fine strainer; hold over melted chocolate and knock side to sift fine dust into chocolate. Reserve candy in strainer. Stir remaining unsifted peppermint into chocolate mixture. Using a flexible spatula, scrape onto parchment and spread 1/4 to 1/2 inch thick (mixture should almost cover sheet). Sprinkle with reserved peppermint from strainer; gently press into chocolate. Let stand at cool room temperature until completely firm, 4 to 6 hours, or overnight. Break or cut bark into pieces. Store airtight in a cool place up to 1 month.

Soft Whole-Wheat Ginger Spice Cookies

Soft Whole-Wheat Ginger Spice Cookies

Soft Whole-Wheat Ginger Spice Cookies

1 1/4 C. all-purpose flour

1 C. whole-wheat flour

2 tsp. ground ginger

1 tsp. baking soda

3/4 tsp. ground cinnamon

1/2 tsp. ground cloves

1/4 tsp. freshly ground black pepper

1/4 tsp. salt

3/4-C. butter, softened

1 C. white sugar

1 egg

1 Tbs. water

1/4-C. molasses

2 T. white sugar

 

Preheat oven to 350F.  Stir together flours, ginger, baking soda, cinnamon, cloves, pepper and salt. Set aside.  In a large bowl, cream together butter and one C. sugar until light and fluffy.  Beat in egg and then stir in water and molasses.  Gradually stir dry ingredients into molasses mixture.  Shape dough into walnut-sized balls and roll them in remaining two T. sugar.  Place the cookies two inches apart onto an ungreased cookie sheet and flatten slightly.  Bake for 8-10 minutes in preheated oven.  Allow cookies to cool on baking sheet for five minutes before removing to a wire rack to cool completely. Store in an airtight container.

Watermelon with Fennel Salt

Watermelon with Fennel Salt

2320231 T. fennel seeds

2 tsp. kosher salt

12 (1-inch-thick) slices from a 5-pound quartered chilled watermelon

6 lime wedges

 

Heat a dry small heavy skillet over moderately low heat until hot, about 3 minutes, then toast fennel seeds, stirring constantly, until lightly browned, 3 to 4 minutes. Transfer seeds to a work surface and cool 10 minutes. Coarsely crush seeds using bottom of skillet, then stir together with salt and sprinkle over watermelon. Serve with lime wedges.

 

Yield:

Calories:

Fat:

Fiber:

Gingerbread Snowflake Cookies

Gingerbread Snowflake Cookies

6 cups all-purpose flour, plus more for work surface

1 teaspoon baking soda

1/2 teaspoon baking powder

1 cup (2 sticks) unsalted butter

1 cup packed dark-brown sugar

4 teaspoons ground ginger (I used like 3 tsp, I prefer them less gingery)

4 teaspoons ground cinnamon

1 1/2 teaspoons ground cloves

1 teaspoon finely ground pepper

1 1/2 teaspoons coarse salt

2 large eggs

1 cup unsulfured molasses

Royal Icing (recipe below)

Fine sugar, for sprinkling

 

Sift together flour, baking soda, and baking powder into a large bowl. Set aside. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough into thirds; wrap each in plastic. Refrigerate until cold, about 1 hour. Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to a 1/4-inch thick. Cut into shapes with a cookie cutter. Space 2 inches apart on baking sheets lined with parchment paper, and refrigerate until firm, about 15 minutes. Bake cookies until crisp but not dark, 12 to 14 minutes. Let cool on sheets on wire racks. Put icing in a pastry bag fitted with a small plain round tip. Pipe designs on cookies; immediately sprinkle with sugar. Let stand 5 minutes; tap off excess sugar. Let icing set completely at room temperature, about 1 hour. Store cookies between layers of parchment in an airtight container at room temperature up to 5 days.  This makes like 16 HUGE (7″) cookies, or many more normal sized ones.  You can also just smear on some icing and not do the piping.  I think they need some icing though, else they aren’t sweet enough.

 

Royal Icing

 

2 large Egg Whites

4 C. sifted powdered sugar

1 lemon, juiced

 

Beat egg whites until stuff, but not dry.  Add sugar and lemon; beat for one minute more.   If too thick, add more egg whites.  If too thin, add more sugar.  Icing may be stored in an airtight container in fridge for up to 3 days.  (If using raw egg freaks you out, you can sub like 5 T. of meringue powder and 1/3 C. water for the egg whites.  Wilton makes some, you can usually find in normal groceries or walmart)

 

Yield:

Calories:

Fat:

Fiber:

Christmas Flower Cookies

Christmas Flower Cookies

3/4 C. butter, softened

2/3 C. shortening

1-1/2 C. sugar

1 T. baking powder

1/4 tsp. salt

2 eggs

1 tsp. vanilla

4 C. all-purpose flour

Paste or liquid food coloring

 

In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour (dough should be stiff).  Cover and chill dough at least 2 hours or overnight until dough is easy to handle.  Divide dough into portions, one for each color that you want to use. Knead food coloring into each portion, adding it slowly until the desired color is reached (colors lighten slightly when dough is baked). If desired, lightly knead two colors together for dough with a marbled appearance.  Break off small pieces of different colors of dough and form into flower shapes. (As a guideline, use about 1/2 tsp. dough for each petal or leaf.)  Bake in a 300 degree F oven for 15 minutes or until edges are firm and cookies look set but bottoms are not brown. Transfer cookies to a wire rack; cool. Makes about 24 cookies.

 

Peppermint Cookies

Peppermint Cookies

Peppermint Sugar Candy Cane Cookies

 

1 cup unsalted butter; softened

1 1/2 cups powdered sugar

1 egg

2-3 teaspoons flavoring; pick what you like

2 1/2 – 2 3/4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

 

Edible Cookie Paint Color

Vanilla Peppermint Sugar

 

Cream together softened butter and confectioner’s sugar.  Crack the egg into a separate bowl and add the flavoring. I use emulsions but extract also works well.  Add that to the butter sugar mixture and mix until the egg is thoroughly incorporated.  In a separate bowl, sift together the flour, baking powder, and salt, then add little by little to the mixture. (I can tell the dough is ready when most of it sticks to the paddle. When I touch it, it has a little give, but does not stick to my fingers.)  Roll out on parchment to about 1/4 an inch thick, use flour for dusting as necessary.   Cut out.  (Decorate with Edible Paint and Peppermint Sugar) Then bake at 400 degrees for 7-8 minutes.

 

 

Peppermint Pinwheel Cookies

 

2 sticks Unsalted butter

1 1/4 cup Caster sugar

2 Eggs, medium

3 tsp Peppermint extract

3 cups Plain flour

½ tsp Baking powder

Red food coloring

Green food coloring

Red, Green and white sprinkles

 

Using a stand mixer with the paddle attachment, beat the butter until softened. Alternatively, you can make the cookie dough, in a large mixing bowl, by hand or with an electric hand whisk. Add the sugar to the softened butter and cream until light and fluffy. Add the eggs, one at a time, to the creamed mixture. Beat well between adding each egg. Add the peppermint to the mixture and mix until well combined. Sift the flour and baking powder together and add to the mixture. Gently mix until the dough comes together and is smooth. Turn the cookie dough out onto a lightly floured work surface and split into 3 equal portions. Shape one piece of cookie dough into a rectangle, about 2cm thick, and wrap in cling film. This will be the white part of your cookie. Place one portion of cookie dough into the stand mixer bowl and add green food coloring. Mix well until all the cookie dough is green in color. Add more coloring until you get the color you want. The color will fade when baked, so it is best to go stronger on the coloring, rather than pale. Turn the green cookie dough out onto a lightly floured work surface and shape into another rectangle, similar to the ‘white’ cookie dough. Wrap in cling film. Scrap down the mixer bowl and paddle to remove any remaining green dough. Place the final portion of cookie dough into the stand mixer bowl and add red food coloring. Mix well until all the cookie dough is red in color. Add more coloring until you get the color you want. Turn the red cookie dough out onto a lightly floured work surface and shape into another rectangle, similar to the ‘white’ cookie dough. Wrap in cling film. Chill all 3 portions of cookie dough in the fridge for 30 minutes.

 

Remove the chilled cookie dough from the fridge and unwrap. Place the white cookie dough onto a large piece of cling film and place another piece of cling film on top. Gently roll the dough out into a large rectangle, until about 4mm thickness. Every 5 rolls, peel back the top layer of cling film to release the dough, replace and continue to roll out the dough. Repeat for the green and red cookie dough, so you have 3 pieces of cookie dough of similar size. Remove the top sheet of cling film from the white and red cookie doughs. Place the uncovered side of the red dough on top of the uncovered side of the white dough. Flip over the dough so the white dough is on top and remove the cling film. Remove the top sheet of cling film from the green cookie dough, and place on top of the white dough. Gently roll over the cookie dough to seal the three layers together. Remove the cling film from the top of the green dough layer, and from the narrow end begin to roll the cookie dough into a sausage. Use the bottom layer of cling film to pull the dough into a tight roll. Pour the sprinkles into a baking tray, it stops them rolling everywhere, and place the cookie dough sausage on top. Roll the sausage in the sprinkles so that they coat the dough. Wrap the sprinkle dough in a clean piece of cling film and chill in the fridge for 2 hours, or overnight.

 

Preheat the oven to 355F and line two large baking sheets with baking parchment. Remove the chilled dough from the fridge and unwrap. Using a sharp knife, slice the cookie dough into equal rounds, approximately 1cm in width. Place the rounds onto the baking parchment, leaving space between them to allow them to spread when baking. Bake for 10-12 minutes or until a pale golden color. Slide the baked cookies and parchment off the baking tray and onto a wire rack to cool.

Flooded Christmas Light Cookies

Flooded Christmas Light Cookies

Flooded Christmas Light Cookies

Brown Sugar Roll-Out Cookies

 

3/4 c. unsalted butter

1 1/2 c. dark brown sugar

2 eggs

1 tbsp. milk, half and half, or orange juice

2 tsp. extract or emulsion {I used orange and vanilla}

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

3 c. all-purpose flour

2 tsp. cinnamon {spices optional}

1 tsp. nutmeg

dash ground cloves

 

Cream together butter and sugar. Add eggs, extract, and orange juice. Mix until fluffy. Sift together dry ingredients a cupful or so at a time until all of the dry mixture is incorporated. The dough should be soft but not sticky. If it’s sticky, add flour little by little until it isn’t. Divide dough into three parts, wrap in plastic wrap and chill for at least 30 minutes. Roll to 1/4 inch thickness and cut into shapes. Dusting lightly with flour as needed. Bake 375 for 8-10 minutes until tops are not shiny.

 

 

Royal Icing

 

2 pounds {one bag} confectioner’s sugar {907 grams}

5 tablespoons meringue powder {approximately 53 grams}

2-3 teaspoons oil-free extract or emulsion

1/2-3/4 cups warm water

Instructions

 

Begin by stirring the flavoring into half the water. Using a paddle attachment, gently mix the sugar and meringue powder. It’s not necessary to sift the sugar beforehand, but you can if you like. With the mixer on it’s lowest setting slowly add the water/flavoring mix to the dry ingredients. As the water is added, the icing will become thick and lumpy. Continue to add the remaining water {this may or may not be the entire amount} until the mixture reaches a thick, honey like consistency. At this point, turn the mixer to medium speed and whip 2-4 minutes until this icing is thick and fluffy. Mixing time can vary greatly so watch carefully and stop mixing when the icing is this enough to form a soft peak. Notes:  Don’t be afraid to experiment by adding corn syrup, glycerin, or cream of tartar to the mixture. Use a fan for a smooth shiny finish. Royal icing can be affected by many variables. With a little time and patience, you will find your perfect match.

 

https://www.sweetsugarbelle.com/2011/07/outlining-and-filling-cookies-with-royal-icing/