1/3 C. Margarine or Butter
21/4 C. Flour
1 T. Sugar
3 1/2 tsp. Baking Powder
1 1/2 tsp. Salt
1 C. Milk
Heat oven to 450. Melt butter in 9×13 pan. Mix flour, sugar, baking powder, salt, and milk. Stir slowly with fork. Turn on to floured board. Knead about 30 stroke, pat 1/2″ thick and cut into 1″ strips. Turn in melted butter. Lay strips close together. Bake 15-20 minutes. Can add cheese, garlic, paprika, celery salt, poppy seeds, etc for change of taste.
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.
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.
Blueberry Pie French Toast Muffins
8 eggs
3/4 C. milk
1 tsp. vanilla extract
1/4 tsp. lemon zest
1/2 tsp. lemon juice
1/4 tsp. ground allspice
1/4 tsp. salt
8 thick slices of whole grain bread, cut into cubes
1/4 C. blueberries
Preheat the oven to 350°F. Grease 8 C. of a 12-cup muffin tin. In a large bowl, whisk together the eggs, milk, vanilla, lemon zest, lemon juice, allspice and salt. Add the bread cubes and stir, making sure all the cubes are covered in eggy mixture. Let soak for 5 minutes. Fold in the blueberries. Spoon the bread mixture into muffin cups. Bake for 12 to 14 minutes, until the egg is cooked and the muffins are golden brown. Turn out onto a rack to cool completely. Store in an airtight container in the refrigerator for up to 1 week. Tip: This recipe lends itself to any seasonal fruit. To reheat these babies, pop them into the toaster oven with the rack on the lowest level and heat them for 4 to 6 minutes. Serve with a drizzle of maple syrup or honey. If you’re eating on the go, use a healthy smear of jam to avoid a sticky mess.
Easy Batter Bread
1 pkg. Dry Yeast
1 1/4 C. Water, warm
2 T. Honey
2 T. Butter
1 tsp. Salt
3 C. Flour
Combine Yeast, water and honey in small bowl; stir slightly. Let stand until doubled in size, about 10 minutes. In large bowl, combine yeast mixture, butter, salt, and 2 C. flour. Beat on low until blended. Beat at medium at medium speed about a minute. Stir in last cup of flour by hand. Cover and let rise in warm place about 1 hour or until doubled in size. Stir batter down; spoon into greased 9×5″ loaf pan. Cover and let rise in warm place, about 45 minutes or until doubled in size again. Bake at 375 for 35-45 minutes or until browned and bread sounds hollow when tapped. Remove from pan and cool.
Rye: mix with 2 cups white flour, then add 1/2 cup white flour and 1 cup rye flour.
Whole Wheat: Mix with 1 1/2 C. white flour and 1/2 Wheat flour, then add 1 cup wheat flour
Cheese: Add 1 cup grated cheddar cheese along with remaining cup flour.
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.
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
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:Â 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/
Zucchini & Goat Cheese Tart
1¼ cups all-purpose flour
Kosher salt and freshly ground black pepper
10 tablespoons (1¼ sticks) cold unsalted butter, ½-inch-diced
½ teaspoon white wine vinegar
5 tablespoons ice water
1½ pounds zucchini, unpeeled and sliced ⅛ inch thick
2 tablespoons good olive oil, divided
8 ounces plain creamy goat cheese, such as Montrachet, at room temperature
1 teaspoon minced fresh thyme leaves
¼ teaspoon grated lemon zest
Place the flour, ¾ teaspoon of salt, and the butter in the bowl of a food processor fitted with the steel blade and pulse 12 to 14 times, until the butter is the size of peas. With the processor running, pour the vinegar and ice water through the feed tube and continue to process and pulse until the dough just comes together. Dump out on a floured board, form into a disk, wrap in plastic, and chill for 30 minutes. Meanwhile, place the zucchini in a colander set over a plate. Toss it with 2 teaspoons of salt and set aside for 30 minutes. Spread the zucchini out on a clean dish towel, roll it up, and squeeze gently to remove some of the liquid. Put the zucchini slices into a bowl and toss with 1 tablespoon of olive oil. With a fork, mash together the goat cheese, thyme, lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper and set aside. Preheat the oven to 400 degrees. Roll the dough out on a floured board to an 11-inch circle and place on a sheet pan lined with parchment paper. Spread the dough with the goat cheese mixture, leaving a ½-inch border. Lay the zucchini slices in tightly overlapping circles, starting at the very edge of the -pastry (the zucchini will shrink when it bakes). Continue over-lapping circles of zucchini until the whole tart is covered. Drizzle with the remaining tablespoon of olive oil and sprinkle with pepper. Bake for 40 to 50 minutes, until the dough is golden brown. Cut in wedges and serve hot, warm, or at room temperature.
triple berry crème fraiche cake
1 1/2 cups all-purpose flour
2 tsp. baking powder
3/4 tsp. kosher salt
1 cup granulated sugar
1/2 cup (4 oz) creme fraiche (can substitute sour cream)
3 large eggs
1 tsp. vanilla extract
zest of 1 lemon
1/2 cup neutral oil, such as canola oil
2 cups mixed berries, fresh or frozen (raspberries, blueberries, blackberries)
lemon glaze
1/4 cup confectioners’ sugar
2 tsp. lemon juice
Preheat oven to 350°F. Butter a 8-inch x 4- inch loaf pan, line it with parchment paper and set aside. In a large mixing bowl, whisk together flour, baking powder and salt. In another large bowl, whisk together sugar, creme fraiche, eggs, vanilla and lemon zest until very well blended. Slowly mix dry ingredients into the wet ingredients, whisk until completely combined, then fold in oil with a rubber spatula until well mixed. Fold in berries, pour batter into prepared pan and smooth top. Bake about 65 minutes, or until top is golden and a toothpick inserted into the center comes out clean. While cake bakes, prepare lemon glaze. In a small bowl, whisk together confectioners’ sugar and lemon juice until no lumps remain and set aside. When cake is done, let cool in pan for 10 minutes, then invert and place on a cooling rack. While cake is still warm, use a pastry brush to gently brush the cake with the glaze until tops and sides are completely covered. Let cool then enjoy!
Rhubarb Slab Cake with Crème Fraiche Frosting
2 3/4 cup all-purpose flour, plus more for dusting pans
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cups unsalted butter
1 3/4 cups white granulated sugar
3/4 cup milk
6 large egg whites
2 teaspoons pure vanilla extract
1/2 cup roasted rhubarb (recipe follows)
Preheat oven at 350 degrees F and grease a 13×9-inch baking pan. Line with parchment paper and set aside. In a medium bowl, add the flour, baking powder and salt. Whisk until combined. Set aside. In a large bowl, combine sugar and butter and beat until light and fluffy with a hand mixer. In a small bowl, combine in the milk, egg whites, vanilla extract and 1/2 cup rhubarb puree and whisk until combined. Add the dry ingredients into the butter and sugar mixture, in parts. Slowly add in milk/egg/rhubarb mixture and continue stirring until combined. Pour the batter into the prepared baking pan and transfer to the oven to bake for 25 minutes, until a knife inserted into the center comes out clean. Allow the cake to cool to room temperature. Top with Crème Fraiche Frosting and sprinkles!
Flatbread with Nigella Seeds
3 cups all-purpose flour
3 tablespoons extra virgin olive oil
2 tablespoons instant yeast
2 tablespoons sea salt
1/2 teaspoon sugar
1/2 cup Nigella seeds
Melted butter or margarine
Combine flour, oil, yeast, salt, and sugar in your food processor. Mix ingredients on a low speed, adding in a cup or so of room temperature water as you mix. You want the dough to be mixed thoroughly and to be a little tacky to the touch. If your dough seems too dry, add more water. If it’s too wet, add a little more flour. Transfer your dough from the food processor onto a flat, floured surface. Form dough into a ball, place in a mixing bowl covered in plastic wrap, and let rise for 1-2 hours. Divide your now risen dough into six more balls of 1/4-inch thickness. Let each ball of dough rise for 20 minutes or so; each should puff up slightly. Roll each into a flat disc shape and sprinkle with Nigella seeds. Preheat oven at 350 degrees. Spread your pita onto lightly oiled cookies sheets {or use a pizza stone if you have one}. Bake until bread is slightly brown on one side, flip and brown on the other. This should take between 6-10 minutes only. Brush with melted butter and serve immediately or store in wax paper until you are ready to serve.
Peppermint Holiday Soft Sugar Cookies
6 C. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 C. butter, at room temperature
2 C. granulated sugar
3 large eggs
2 tsp. peppermint extract
1 1/2 C. sour cream
1 C. butter, at room temperature
1 tsp. peppermint extract
4 C. powdered sugar
Pinch of salt
6 tsp. heavy cream
crushed candy canes, for decoration
Combine the flour, baking powder, baking sod and salt in a medium bowl and mix to combine. Set aside. In a large bowl (or the bowl of a stand mixer) beat the butter and sugar until it is fluffy. Add the eggs, one at a time, scraping down the sides of the bowl as needed. Add the sour cream and the peppermint extract, mix well. Gradually start adding the dry ingredients, beating just until combined. Divide the mixture in half and wrap each half in plastic wrap. Refrigerate 2 hours, or overnight. Preheat the oven to 425ºF. Line baking sheets with parchment paper or silicone mats. Lightly flour a workspace, then turn out one half of the dough onto the counter. Roll the dough to a 1/4-inch thickness. Dough will be a little bit sticky, so use flour as needed to avoid sticking. Use a 3-inch round cookie cutter to cut out circles and transfer to prepared baking sheets. Bake the cookies just until set, and still pale, about 7 minutes. Transfer to a cooling rack or to a piece of waxed paper on the counter to cool completely. To make the frosting, beat the butter in a large bowl until soft and fluffy. Add the peppermint extract. Start adding in the powdered sugar, 1/2 C. at a time, and beat until completely combined. Add the salt and the cream and beat until light and fluffy. Frost each cookie and top with crushed candy canes.
Mini Tomato Tarts
2 T. unsalted butter
1 T. olive oil
1/2 onion sliced
Salt and pepper to taste
2 sheets puff pastry thawed according to package instructions
1 large egg plus 1 tsp. water beaten
2 large tomatoes thinly sliced
1/2 C. pepperjack cheese shredded
Fresh parsley and herbs
Melt butter and olive oil in skillet over medium heat. Add sliced onions to pan, season with salt and pepper and cook, continuing to stir, until tender and golden brown (this process takes a while- up to 20 minutes) then set aside. Preheat oven to 425 degrees. Using a round cookie cutter, cut circles of dough out of puff pastry and place on a parchment paper lined baking sheet. Brush egg wash on each pastry circle then top each with a tomato slice in the direct center. Next add caramelized onions on top of each tomato slice and sprinkle shredded cheese. Bake for 16-20 minutes or until tarts are puffy and golden brown and cheese has turned golden and melty. Top with parsley and herbs if you would like. Cool for a few minutes then serve.
Notes: Use a round cookie cutter – They create uniform circles ensuring that you have the same size for each tart and also make the job easier. It also helps with uniform baking. If you don’t have a round cookie cutter, you can use the back of an empty can. Don’t skip the egg wash – The egg wash on the puff pastry will give a beautiful glossy and golden-brown color once the tarts are baked. This is a crucial step.
Pumpkin Snickerdoodles
1 and 1/2 C. (190 grams) all-purpose flour, spooned & leveled
1 tsp. pumpkin pie spice
1/2 tsp. ground cinnamon
1/2 tsp. baking soda
1 tsp. cream of tartar
1/4 tsp. salt
1/2 C. (115 grams) unsalted butter, softened
1/2 C. (100 grams) granulated sugar
1/4 C. (50 grams) brown sugar
1 egg yolk room temperature
1 tsp. pure vanilla extract
1/4 C. (60 grams) pumpkin puree
For the cinnamon sugar coating:
2 T. (25 grams) granulated sugar
1 tsp. ground cinnamon
In a medium-sized mixing bowl whisk together the flour, pumpkin pie spice, cinnamon, baking soda, cream of tartar, and salt until well combined. Set aside. In a large mixing bowl using an electric mixer, cream together the butter, granulated sugar, and brown sugar for about 1-2 minutes or until well combined. Mix in the egg yolk and vanilla extract, then mix in the pumpkin puree, stopping to scrape down the sides of the bowl as needed. Add the dry ingredients to the wet ingredients and mix until just combined. Cover tightly and refrigerate for 30 minutes.
Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats and set aside. Remove the cookie dough from the refrigerator. Using a 2 T. cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one. In a small mixing bowl, whisk together the 2 T. of sugar and 1 tsp. ground cinnamon for the coating. Roll each ball of cookie dough in the cinnamon sugar coating and place back on the baking sheets. Bake in separate batches at 350°F for 10-13 minutes or until the cookies are set. Make sure to refrigerate the other batch of cookie dough while the first batch is baking. Remove from the oven and allow to cool on the baking sheet for 10 minutes, then transfer the cookies to a wire rack to cool completely.
Lemon Lime Layer Cake
1 C. unsalted butter, room temperature, plus more for pans (2 sticks=1 C.)
2 1/2 C. all-purpose flour spooned and leveled, plus more for pans
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 T. lemon zest
1 1/2 C. sugar
2 large eggs plus 3 large egg yolks
1/4 C. fresh lemon juice
1 C. low-fat buttermilk
Lime Buttercream
7-8 C. confectioners’ sugar
2 limes juiced
6 T. lime zest
1 C. butter softened to room temperature
8-10 T. milk
Preheat oven to 350 degrees. Lightly grease and flour two 8-by-2-inch cake pans. Make sure to tap out the excess flour. In a bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest. In a large bowl mixing bowl and using an electric mixer, or use your KitchenAid mixer like me, cream together butter and 1 1/2 C. sugar until light and fluffy. Reduce mixer speed to low and add in eggs and yolks, one at a time. Mix in lemon juice. Alternate adding in flour mixture and buttermilk beginning and ending with flour. Mix until well combined. Pour ½ of the batter into one pan and add the remaining to the second pan. Place in oven and bake for 30-35 minutes or until cake starts to pull away from the sides of the pan. Once cakes are completely cooked remove from the oven and cool. Allow the pans to cool for 10 minutes on a cake rack, then remove cakes from the pans and place back on cake rack, allowing them to completely cool. While the cakes are cooling, make lime buttercream. In a large bowl, cream together the confectioners’ sugar and butter until smooth. Gradually mix in the milk, lime zest and juice with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.
2 Layer Cake – Evenly spread the filling on top of the bottom layer, then add the second cake on top. Frost and garnish with zest if desired. Enjoy!
Mozzarella Stuffed Garlic Knots
2 T. all-purpose flour, for dusting
1 lb. prepared pizza dough
1 lb. mozzarella, shredded
4 T. salted butter
5 cloves garlic, minced
2 T. fresh parsley, finely chopped
2 T. Romano cheese, grated
Salt, to taste
Preheat oven to 425 degrees. On a lightly floured surface, roll out the pizza dough into a rectangular shape. Cut into 6 to 8 equal portions. Roll out and stretch each piece into a longer portion. Sprinkle some mozzarella cheese throughout the center length of each piece. Close and pinch the edges together to form a log-shaped dough. Repeat the process for each portion. Carefully tie each portion into a knot. Place on a parchment-lined baking sheet and bake for 15 to 20 minutes or until golden brown. Meanwhile, in a saucepan on medium heat, combine butter, garlic, and parsley until fragrant. Taste and add salt, if needed. Remove from heat. Once the knots are done, toss in garlic butter, sprinkle with Romano cheese, and serve immediately.
Soft Pumpkin Cookies with Brown Butter Cream Cheese Frosting
3/4 C. butter room temperature
2/3 C. granulated sugar
2/3 C. brown sugar
1 tsp. pure vanilla extract
1/2 C. 100% pumpkin puree
2 large eggs
2 1/4 C. AP flour
1 tsp. baking soda
2 tsp. pumpkin pie spice
4 T. unsalted butter room temperature
6 oz. cream cheese room temperature
2 1/2 – 3 C. powdered sugar
1 tsp. pure vanilla extract
1/4 tsp. salt
Preheat oven to 375F. Line 2 or 3 baking sheets with parchment paper or silicon baking mat, set aside. This would also be a great time to brown the butter and place it in the fridge! See first step in frosting below.  In the bowl or a standing mixer fitted with the paddle attachment, beat butter, sugar, brown sugar and vanilla on medium speed until smooth and creamy, scraping down the sides and bottom of the bowl with a rubber spatula as needed. Add pumpkin and eggs and mix on medium speed until combined.  In a separate bowl, whisk together flour, baking soda and pumpkin pie spice. Gradually add to wet ingredients, mixing on low speed until fully incorporated.  Drop heaping T. of dough onto prepared baking sheets. Bake for 10 – 12 minutes, until the edges are set and the top springs back when touched. Transfer to cooling rack to cool completely.
Place the butter in a light-colored skillet or saucepan and melt over medium heat, stirring occasionally. The butter will start to foam and turn a golden brown color with a nutty aroma. You’ll notice brown specks after about 5 minutes. Remove from heat and pour into a heat-proof bowl. Place in refrigerator until solid. Remove butter and let it warm up slightly. Place in the bowl of a standing mixer (or a mixing bowl and use a hand mixer) and beat on medium-high speed until creamy. Add cream cheese and continue mixing on medium-high until combined. Add powdered sugar, vanilla extract and salt. Mix on low until powdered sugar is incorporated, then turn the speed up to high and beat for 1 – 2 minutes. Spread onto cooled cookies and enjoy!
Rainbow Rose Vegetable Tart
1 roll puff pastry
15 ounces ricotta cheese
2 eggs
3 ounces parmesan cheese
1 pinch nutmeg
1 pinch salt
2 T. olive oil
1 T. oregano
1/2 C. mozzarella cheese, shredded
4 large multi-colored carrots
2 zucchini
Unfold a puff pastry sheet over a tart pan. Place parchment paper or foil in the center and weight it down with beans or pie weight. Bake the tart base in a preheated oven at 350 degrees F for 15-20 minutes. Remove the weights and parchment paper. Let it cool. In a bowl, add the eggs, ricotta, grated parmesan cheese, grated nutmeg and pinch of salt. Add the mozzarella and oregano. Mix everything up until smooth. Slice strips of zucchini and carrots length-wise using a potato peeler or a mandolin. Place the slices in a bowl and cook in the microwave for 1 minute. This step will soften the slices and make them much easier to roll. Spread the cheese mixture on top of the tart base. Take one slice of a vegetable and roll it up very tightly – this will form the core of the rose. Take another slice and keep rolling. With around 2-3 slices you should obtain a decent-size rose bud. Place the bud in the center of the tart, pushing it down into the cheese. Keep rolling roses of different colors and place them one next to the other in a spiral formation. Brush olive oil on top of the vegetables and bake the tart at 375 degrees F for 50 minutes
Copycat Trader Joe’s Crackers with Raisins and Rosemary
1/2 C. raisins or currants
1/2 C. unsalted sunflower seeds
1/4 C. almonds
1/2 C. each white and whole wheat flour
1 1/2 T. fresh rosemary chopped
1 tsp. baking soda
1 tsp. salt
1 C. buttermilk
1 1/2 T. maple syrup
extra salt for top
Preheat oven to 350 degrees. Spray one large bread loaf pan with nonstick cooking spray. Combine raisins, seeds, and almonds in a small bowl. Stir to combine – seeds and nuts will coat fruit and decrease stickiness. In a large bowl, combine flours, rosemary, baking soda, salt, buttermilk, and syrup. Mix in fruit, nuts, and seeds. Pour batter into loaf pan. Sprinkle top with salt. Bake 35 minutes until top is firm. Let bread come to room temperature. Wrap in plastic wrap or foil. Place in freezer for at least 2 hours or overnight. The cold bread helps with thinner slicing. Preheat oven to 400 degrees. Remove bread from freezer. Let sit 10 minutes to thaw slightly. With a serrated knife, cut 1/8-inch slices. Slices should be as uniform as possible. Place slices cut side down on an ungreased pan. Bake 8-10 minutes until crackers are a deep golden brown and corners start to crisp. Let cool before breaking in half. Crackers can be stored up to five days in airtight container or bag.
Sugar Cookie Bars
1 1/2 C. butter, softened to room temperature
2 C. sugar
4 eggs
1 tsp. vanilla
1 tsp. almond extract
5 C. flour
1 1/2 tsp. salt
1/2 tsp. baking powder
8 oz cream cheese, softened to room temperature
1/2 C. butter, softened to room temperature
5 C. powdered sugar
1 tsp. vanilla
1/2 tsp. almond extract
dash of salt
Food coloring (optional)
2-3 tsp. milk if needed
Cream butter and sugar in a large mixing bowl. Add the eggs, vanilla, and almond extract. Beat till well blended. Whisk together the flour, salt, and baking powder in a small bowl. Add to the wet ingredients and stir till well combined. Press into a 17″ x 12″ rimmed baking sheet that has been sprayed with non-stick spray. Bake at 350° for 15-20 minutes or until barely light brown. Cool completely, then frost. Frosting: Beat cream cheese and butter in a large bowl till smooth. Add powdered sugar, extracts, salt, and food coloring. Beat till smooth and creamy, adding milk as needed. Top with sprinkles if desired.
Maraschino Cherry Sugar Cookie Bars with Cream Cheese Frosting
3/4 C. maraschino cherries, finely chopped (about half of a 16oz jar)
3/4 C. soft butter
1 C. sugar
2 eggs
1/2 tsp. vanilla
1/2 tsp. almond extract
2 1/2 C. flour
1/2 tsp. salt
1/4 tsp. baking powder
4 oz cream cheese, softened to room temperature
1/4 C. butter, softened
1/2 tsp. vanilla
1/4 tsp. almond extract
dash of salt
2 1/2 – 3 C. powdered sugar
For bars: Drain cherries well. Chop and set aside. Cream butter and sugar in a mixing bowl. Beat in the eggs, vanilla, and almond extract. Add flour, salt, and baking powder. Stir till combined. Fold in the cherries. Press dough into a well-greased 9×13″ pan. (I like to line mine with foil first.) Bake at 350° for about 20 minutes or till very lightly brown on the edges. Cool bars completely, then frost with cream cheese frosting. Frosting: Beat cream cheese and butter till smooth and creamy. Beat in vanilla, almond extract, salt, and enough powdered sugar to make a spreadable frosting. Spread on bars
Breakfast Cheese Bread
Cooking spray
2 2/3 cups baking mix
3/4 cup whole milk
2 large eggs, lightly beaten
2 teaspoons dry mustard
1 1/2 cups shredded sharp Cheddar cheese, divided
2 tablespoons butter
Preheat the oven to 350 degrees. Lightly spray a large loaf pan. In a large bowl stir the baking mix and milk with a spoon. Add the eggs, mustard, and 1 cup of the cheese. Pour into the loaf pan. Sprinkle the remaining cheese on top and dot with butter. Bake 45 to 50 minutes. Cool in the pan for 10 minutes, and then remove and cool on a wire rack before slicing.
Easy Lemon Sticky Buns with Pistachios
2 teaspoons yeast
3â…“ cup all-purpose flour
3 tablespoons granulated sugar
¾ teaspoon salt
¼ cup butter, melted
1 cup whole milk, slightly warmed (about 30 seconds in the microwave)
3 tablespoons water
1 egg, beaten
For the filling:
1 cup granulated sugar
zest of 2 meyer lemons
4 tablespoons unsalted butter, very soft
¼ teaspoon powdered ginger
¼ cup meyer lemon juice (juice from approximately 2 lemons) See note
½ cup salted, roasted pistachios shelled and coarsely chopped (plus more for topping if desired)
For the egg wash
1 egg yolk
1 teaspoon cold water
For the glaze
(see note below)
2 cups powdered sugar
juice of 3 meyer lemons
If you are making this in the bread machine: Place the yeast in the bottom of the bread machine, then add the flour, sugar, and salt. Whisk together the melted butter, slightly warmed milk, water, and egg then pour over the dry ingredients in the bread machine. Use the dough setting. If you are making this by hand or with a standing mixer: sprinkle the yeast over the warmed milk and let it sit for a few minutes until foamy. Stir in the butter, egg, sugar, and 1 cup of flour. Then add the salt and remaining flour, mixing as you add until completely incorporated. Knead for about 5 minutes or until the dough is smooth and soft. Place dough in a lightly greased bowl, turning the dough over so all sides are greased. Cover and let rise for 1 hour or until doubled. While the dough is rising, mix together the sugar, butter, ginger, and lemon juice and zest for the filling. Refrigerate until dough is ready, or for at least 30 minutes. Line 2 large baking sheets with parchment paper. To assemble the buns divide the dough into 8 equal portions for large buns (as pictured here) or 16 equal portions for smaller buns. To make them equal, I weigh the dough (it should be about 2 pounds) and then weigh each portion (about 4 oz for large buns) so they will be the same size – this is of course not strictly necessary. On a lightly floured surface, roll each dough portion into a flat, oblong shape (as pictured above). Spread a generous tablespoon of the lemon filling and sprinkle with chopped pistachios. Roll this up. Then, using a very sharp knife, make two slices along the length of the roll (see picture above). Gently pull this apart to expose the filling, then take an end of the roll in each hand and twist in opposite directions until the roll is completely twisted (as pictured above).
Take the twist and tie it into a simple knot. Place on the prepared baking sheet. You will have to bake these in two batches, but I have had great success even with the different rise times. Cover the assembled buns with a towel and leave them to rise for about an hour, or until puffy. Preheat oven to 350 degrees Fahrenheit Whisk together the egg wash and lightly brush the outside of each roll. Bake for 25 to 30 minutes or until golden. Whisk together the glaze ingredients and drizzle over the cooked buns. Sprinkle with additional chopped pistachios and enjoy!
Strawberry, Rhubarb and Apple Crumble
2 C. quarÂtered strawÂberÂries
3 Granny Smith green apples, peeled, halved, cored and cut into slices
3 stalks of rhubarb, diced
2 tableÂspoons freshly squeezed lemon juice
1 teaÂspoon lemon zest
1/4 C. sugar
1/4 C. cup spelt flour
For the crumÂble
1/2 C. spelt flour
3/4 C. old-fashioned oats
1/4 C. sugar
1/4 C. brown sugar
1/2 teaÂspoon salt
1/4 teaÂspoon cinÂnaÂmon
1/4 pound (1 stick) cold unsalted butÂter, grated
Method
Preheat oven to 400 degrees F. In a large bowl, add the strawberries, apples and rhubarb and toss with the lemon juice, zest, sugar, and flour. Place the mixture in a 9×13 baking dish. For the crumble, combine the flour, oats, sugar, brown sugar, salt and cinnamon. Using a cheese grater, grate the butter into the bowl. With either your hands or a pastry blender, work the butter into the dry ingredients until it makes a coarse, crumbly mixture. Sprinkle crumble evenly over fruit. Place baking dish in the oven and bake for 40 to 45 minutes, until the crumble is golden brown and crisp, and the juices are bubbly. Serve either warm or room temperature. (Or a cold slice as breakfast!)
Vanilla Cupcakes with Raspberry Butter Cream Frosting
1 C. Granulated Sugar
1 Stick Un-Salted Butter, softened
2 Eggs
2 tsp. Vanilla Extract
2 tsp. Baking Powder
1/8 tsp. Salt
1 1/3 C. All Purpose Flour
1/3 C. Whole Milk
For the Frosting:
1 Stick of Unsalted Butter, softened
½ C. Raspberry Preserves
½ tsp. Vanilla Extract
1 16oz Box of Powdered Sugar
Fresh Raspberries, for garnishing
Preheat your oven to 350 degrees. Line your cupcake tin with liners and set aside. In a mixing bowl fitted with a paddle attachment, cream together the sugar and butter. Add the eggs and vanilla and cream together until you get a smooth mixture. Add the dry ingredients and with the speed on low mix together and slowly add the milk and just mix everything to combine. DO NOTOVERMIX! Make sure you give everything a good stir with a spatula from the bottom to incorporate any bit that wasn’t mixed. This is a thick batter. A rounded ice cream scoop works well. Scoop the batter into your lined cupcake tin, make sure it’s only filled ¾ of the way up because they will rise. Bake for 20 minutes and let cool for about 45 minutes before frosting. To make the frosting combine all the frosting ingredients except the fresh raspberries and mix together to combine. Add the frosting in a piping bag fitted with a large star tip and pipe the frosting onto the Cupcakes. Top with a few fresh raspberries.
Salt Grass Steakhouse Shiner Bock Beer Bread
1 1/2 -1 3/4 C. Shiner Bock Beer (flat)
2 1/2 C. Whole Wheat Flour
2 tsp. Dry Active Yeast
1/4 C. Warm Water ( not hot )
1/2 tsp. Salt
1/4 C. Honey
1/4 C. Vegetable Oil
1 1/2 C. All Purpose Flour
Dissolve in a large mixing bowl yeast with warm water, add honey and stir. Mix in wheat flour, salt, and all purpose flour in bowl. Stir in oil and slowly add flat beer. Mix all ingredients together. Place dough on a floured service and kneed for at least 10 – 15 minutes. The dough may need a little more flour added to it if while kneading its sticking to your hands. The finished dough will feel smooth and spongy and will not stick to your hands. Place dough in a lightly oiled bowl and cover with plastic until it doubles in size. Do not place dough in a draft or a overheated area. The dough should be left to rise at room temperature. When dough has doubled, punch in the middle and let rest for 5 minutes. Divide into four equal parts and shape into round loaves. Place loaves on a lightly oiled cookie sheet. Score twice on top of each loaf with a knife two inches apart and about 2 1/2 inches long. Cover loosely with plastic wrap until the loaves have double in size. Place in a preheated oven at 350 degrees for about 30 minutes.
Strawberry Cheesecake Cookies
½ C. cream cheese, soft
½ C. butter, soft
1 C. sugar
1 egg
¼ tsp. salt
¼ tsp. baking powder
1 C. flour
Strawberry Jam (or whatever flavor you fancy)
Preheat oven to 350F. Line a baking sheet with parchment paper. In a large bowl, beat together butter and cream cheese. Gradually beat in sugar at medium speed until light and fluffy. Beat in egg and salt. Whisk together baking powder and flour in a small bowl and, mixing by hand or at low speed, add to cream cheese mixture. Drop by rounded tablespoonfuls onto prepared baking sheet. Put a small dollop of jam on top of each dough mound and swirl it around with a toothpick. Bake at 350 for 12-14 minutes, until the bottom edge just barely turns brown. Makes about 3 dozen.
Lemon Cardamom Apple Cake
2 apples, cored and thinly sliced, skin on
1.5 C. (170 gr.) self-raising flour, sifted
pinch of salt
1 tsp. cinnamon
1/2 tsp. ground cardamom
1 C. Â (200 gr.) sugar
1/3 C. (80 ml.) of olive oil
2 whole eggs and two egg yolks
1/2 C. (125 gr.) greek yogurt
1 tsp. vanilla
zest of half a lemon
almond flakes for sprinkling
1 T. demerara sugar
Preheat oven to 180 C (350 F) and line the bottom of a 23 cm. (9 in.) greased cake pan with parchment paper. In a medium bowl, combine sifted flour, salt, cinnamon, and cardamom. In a separate bowl, mix together olive oil and sugar until light and fluffy. Then, whisk in your whole eggs and egg yolks, one by one, until well incorporated into the mixture. Add yogurt, lemon zest, and vanilla and mix until smooth. Fold the flour and spices into the wet mixture in three batches until just combined. Cover the bottom of the cake pan with about a third of the apple slices. Pour half of the cake batter over the top and cover with another third of the apple. Pour in the rest of the cake batter and top with the remaining apple slices, flaked almonds, and about 1 T. of demarara or white sugar. Bake for about 35-40 minutes until golden or until a toothpick inserted into the middle comes out clean. Leave to cool for at least 15 minutes before transferring from pan.
Lemon Yogurt Cake with Ginger-Thyme Syrup
2 1/2 C. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 C. butter, room temperature
1 1/2 C. white sugar
4 eggs
1/2 C. lemon juice
2 T. lemon zest
1 C. plain, whole milk yogurt
Pre-heat oven to 350°F Grease and flour a large (9 x 5 x 3″) loaf pan. Lightly whisk together flour, baking soda, baking powder and salt in a bowl and set aside. In another large bowl, using an electric beaters if possible, beat butter until fluffy, then beat in sugar. Add eggs, one at a time, then add lemon juice and zest. Beat in yogurt. Mixture may curdle, but don’t worry–it will come together when the dry ingredients are added. Add dry ingredients and mix gently just until blended. Spoon into pan and place in oven. Bake for 40-50 minutes or until done. The cake will be golden brown on the outside and spring back when you lightly press the middle with your fingers. Meanwhile, while the cake is baking, make the ginger-thyme syrup.
1 C. sugar
1/2 C. water
2″ piece of fresh, peeled ginger, sliced into coins
3 large sprigs of thyme
Combine all the ingredients in a heavy saucepan and bring to a boil, stirring gently until the sugar dissolves. Lower the heat a little and cook until the syrup has thickened slightly, about 10 minutes total. Strain out the ginger and thyme and keep warm until the cake is out of the oven. I did this by leaving the pan on my stove top, which was warm from the oven below. Remove cake from the oven, turn out onto a rack and let cool 5 minutes. Place on a serving plate and spoon some of the syrup over the cake, allowing it to soak in. You will most likely not use all of the syrup but it’s very nice to whisk a T. or so into some heavy whipping cream to serve along side the cake. Or you can keep it in the refrigerator, where it will come in handy for cocktails.
Super Moist Pumpkin Bread
4 eggs
3 cups sugar
1/2 cup olive oil
1/2 cup unsweetened applesauce
16oz can pureed pumpkin
4 tsp cinnamon
1 tsp vanilla
1 tsp pumpkin pie spice
2/3 cup water
Sifted Together:
3 1/3 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
Preheat your oven to 350 degrees. Beat eggs first, add sugar, Splenda, oil, applesauce, pumpkin and spices. Mix well. Add flour mixture alternatively with water. Divide the batter between two loaf pans. Bake for one hour (until a toothpick comes out clean).
For a no chew, soft foods diet, break into small pieces and/or dip into milk before eating.
9″ Baked Pie Shell
1 1/2 C. Sugar
1/3 C. Cornstarch
1 1/2 C. Water
3 Egg Yolks, slightly beaten
3 T. Butter
1/4 C. Lemon Juice
1 1/3 T. grated Lemon Rind
3 Egg Whites
1/4 tsp. Cream of Tartar
6 T. Sugar
Heat oven to moderately hot (400 degrees). Mix sugar and cornstarch in saucepan. Slowly stir in water. Stir constantly over moderate heat until mixture thickens and boils. Boil 1 minute. Slowly stir half of the mixture into the egg yolks, then beat back into hot mixture in saucepan. Boil one minute longer, stirring constantly. Take from heat. Stir until smooth. Blend in butter, lemon juice and rind. Pour into baked pie shell. Make a meringue of the 3 egg whites, cream of tartar and 6 T. sugar. Spread over filling, sealing to edge. Bake 8 to 10 minutes until delicately browned. Cool at room temperature away from drafts.
9″ Baked Pie Shell
1 C. sifted Flour
1/2 tsp. Salt
1/3 C. Shortening
2 T. Water
Heat oven to very hot (475 degrees). Mix flour and salt and cut in shortening. Sprinkle with water; mix well with fork. Round into smooth ball; flatten slightly. Roll out 1†larger than inverted pie pan. Ease into pan. Flute edges. Prick pastry. Bake 8 to 10 minutes.
1 (15 ounce) can solid pack pumpkin
1 1/4 C. eggnog
2/3 C. sugar
3 eggs
1 1/2 tsp. pumpkin pie spice
1/4 tsp. salt
1 (9 inch) unbaked pastry shells
In a large bowl combine the pumpkin, eggnog, sugar, eggs, spices and salt. Mix well. Pour into unbaked pie shell. Bake at 375 degrees for 60 minutes or until a knife inserted in the middle comes out clean—mine took about 70 minutes. Cool on wire rack. Refrigerate until serving.
1 C. butter, softened
1 C. margarine, softened
1 C. sifted powdered sugar
4 C. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
Plastic drinking straw
Frosting
20 to 25 chocolate-flavored candy coating drops, melted
Small pastry brush or paintbrush
Red or black licorice, cut into 8″ strips
Several 20″ x 30″ sheets of green tissue paper or Christmas fabric
Beat butter and margarine at low speed of an electric mixer until creamy; gradually add sugar, beating well. Combine flour, baking powder, and salt; add to butter mixture. Mix at low speed until blended. Roll dough to 3/8″ thickness on a lightly floured surface. Cut out cookies, using a 3″ spade-shaped cookie cutter. Place on ungreased baking sheets. Make a hole in “socket end” of each cookie, using a straw. Bake at 350° for 16 minutes. Let cookies cool on wire racks. Spread Frosting on the “bulb end” of each cookie, using the back of a small spoon. Place frosted cookies on wire racks to dry. When frosting is dry, brush “socket end” of each cookie with melted chocolate, using a small brush. Let dry. When cookies are completely dry, lace licorice strips through holes in cookies. Place tissue in a large flat box, if desired. Arrange cookies in a loose circle on tissue paper to resemble a string of Christmas lights. Note: Use these cookies as tree ornaments or as edible place cards at a children’s party. Write names on frosted cookies using tubes of decorating gel.
Frosting:
7 C. sifted powdered sugar
1 (5-ounce) can evaporated milk
1 tsp. vanilla extract
25 vanilla-flavored candy coating drops, melted
Paste food coloring
Combine first 3 ingredients in a large microwave-safe bowl; stir well. Gradually add melted vanilla-flavored drops, stirring slowly to avoid air bubbles. Microwave at HIGH 45 seconds or until thin enough to spread; stir well. Divide frosting equally among four shallow bowls. Tint frosting to desired colors, using paste food coloring.
1 C. butter, softened
1/2 C. white sugar
1/2 C. brown sugar
1 egg
1 T. lemon juice
1 T. finely grated lemon rind
2 1/2 C. all-purpose flour
1/4 tsp. baking soda
1 tsp. salt
8 ounces chocolate kisses
Preheat oven to 350 F. Cream butter and gradually beat in sugars until very smooth and whipped. Add egg, lemon juice and rind. Sift together flour, baking soda and salt. Add half the flour mixture, beat until smooth, and then add the rest. Fill cookie press and use flower press (No. 10). Or, form cookies by dropping 1 T. dough onto ungreased cookie sheet. Place 1 chocolate kiss in center. Bake 9-10 minutes.
Beer Batter Cheese Bread
3 C. Self-Rising Flour
1/4 C. Granulated Sugar
1 C. Extra Sharp Cheddar Cheese, grated
1/4 C. Green Onions, chopped
1 12-oz. can Beer
Pre-heat oven to 350-F degrees and thoroughly grease the inside (bottom and all four sides) of a single loaf pan. Reserve. In a large mixing bowl, sift flour and sugar together. Add grated cheddar cheese and chopped green onions. Thoroughly mix all ingredients together. Add beer and stir until the ingredients are uniformly moistened. Spoon bread dough mixture into a well-greased loaf pan. Bake for approximately 1 hour, or until the loaf is golden brown and emits a hollow sound when tapped. Cool on a wire rack, and store in an airtight container. May freeze for up to 90 days. Slice to serve. Store at room temperature in an air-tight container.
Blood Orange Thyme Upside Down Cake
4-5 blood oranges
3/4 cup (6 oz, weight) butter, softened and divided
1/2 cup brown sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 teaspoon dried thyme
1/2 teaspoon ground ginger
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
Preheat oven to 350-degrees F. Grate 1 T. of zest from oranges. Cut off tops and bottom of oranges. Carefully cut off rinds and pith of oranges from top to bottom, following curve of orange. Thinly slice oranges and remove any seeds. Set aside. Melt 1/4 cup butter in a 9-inch round or 9×9-inch square baking pan in oven until melted. Carefully remove from oven. Whisk brown sugar into melted butter until combined. Place back in oven for 3 minutes. Remove from oven and whisk slightly to blend; spread evenly across bottom of pan. Arrange blood orange slices evenly over top of butter/sugar. Reserve any extra slices for garnish. Set aside. In a bowl, whisk together flour, baking powder and salt. Set aside. In a separate mixing bowl beat together remaining 1/2 cup softened butter, granulated sugar, orange zest, thyme and ground ginger until slightly lightened in color, about 3 minutes. Scrape down bowl as needed. Add eggs one at a time, beating well after each addition. Scrape down bowl as needed. Beat in vanilla extract until smooth. Alternate adding in flour/baking powder mixture and milk, mixing until just combined. Scraping down bowl as needed. Carefully spoon batter over blood orange slices in baking pan and gently spread evenly. Bake at 350-degrees F until wooden pick or cake tester comes out clean, about 35-45 minutes. Let cool in pan for 10 minutes then invert onto serving plate. Scrape out any remaining syrup from pan and drizzle over cake. Serve with fresh whipped cream or vanilla ice cream.
Soft Parmesan Dinner Rolls
1 1/4 cups warm milk 100°-105°F
1 package rapid rise yeast
2 tablespoons sugar
1 1/2 teaspoons kosher salt
3 extra large eggs
4 tablespoons butter at room temperature
4 1/2 cups bread flour divided
1 cup parmesan cheese freshly grated
FOR TOPPINGS:
2 tablespoons butter melted
1/4 cup parmesan cheese freshly grated
2 tablespoons chopped parsley
In a small bowl, lightly beat 2 of the eggs with a fork and set aside. In the bowl attachment of a stand mixer combine the milk and yeast (Make sure the milk is between 100° and 105° — too hot and it will kill the yeast – and the rolls won’t rise). Use a conventional whisk to whisk together the yeast and the milk. Add the sugar, salt, beaten eggs, butter, and 1 cup of the bread flour and the parmesan cheese. Whisk together to combine. Add the remaining 3 1/2 cups of bread flour and place the mixing bowl in the stand mixer. Attach the dough hook and knead the flour into the yeast mixture on medium speed for 6-7 minutes or until dough is soft and elastic. Lightly oil a large mixing bowl with canola oil and set the dough in the center, turning once or twice to get a light sheen of oil on the dough. Cover the dough with a tea towel and set it in a cold oven to proof for one hour, or until doubled in size. Spray vegetable spray in a large rectangular pan (I used my lasagna pan 11″ x 15″) or use two smaller pans. Divide the dough into quarters. Divide each quarter into sixths and roll each into a ball. Place in the pan so that the dough balls do not touch.   Lay a piece of wax paper over the rolls and set in a cold oven to rise for another hour. When the dough has doubled in volume, remove it from the oven and preheat the oven to 375°.
Lightly beat the remaining egg and brush it over the rolls. The egg wash gives the rolls a sheen. When the oven is hot, bake the rolls for 20 minutes. Remove the rolls from the oven and brush with melted butter. Sprinkle with parmesan cheese and parsley. Serve.
Very Easy Bread
2 3/4 cups all-purpose flour
1/4 tsp yeast
2 tsp salt
1 cup water
approx. 1/2 cup beer
1 tbsp vinegar
Combine all ingredients in a bowl and form into a ball.  Cover with plastic wrap and set aside for 18 hours. Dust counter with flour and place dough ball on flour. Punch down 10 times. Form into a ball or oval shape. Place on a large sheet of parchment paper. Loosely cover with plastic wrap and leave to stand 2 more hours. Uncover, sprinkle with a little flour, and score top. Heat heavy pot / Dutch oven into an oven and heat to 375 degrees. Carefully lift the parchment paper with dough on it and place into pot. Cover immediately. Lower temp to 340 and bake 30 minutes. Remove lid and bake another 20 minutes or so.
Red Cherry and Thyme Bread
I sometimes make bread as follows: Partially replace the water in the recipe with red cherry juice from a can of preserved cherries in syrup. Also work a handful of cherries and a little thyme through the dough.
The result is not a very sweet bread, but of a pretty pinkish red color and great with fresh fillings such as cottage cheese and scallions.
9 oz can cherries in light syrup and a little water
3 1/3 cups all-purpose flour
2 packages yeast (5 1/2 tsp)
pinch of salt
small bunch of thyme, leaves stripped from the twigs
Pour the cherries through a strainer and collect the liquid in a measuring cup. Top up the fruit juice with water to 1 cup. Combine the flour, yeast, salt, and thyme in a bowl. Add the cherry syrup. Punch down the mixture into a pliable dough for at least 10 minutes. Allow to rise, covered, in a warm place for 1 hour. Punch down the dough again and fold in the cherries. Create a nice ball. Place the ball on a cookie sheet and allow to rise for at least another 30 minutes. Bake the bread until done in the lower third of an oven preheated to 35O°F/Gas 4 for approx. 30 minutes. Carefully tap on the bread to hear whether it is cooked: It has to sound hollow; if it sounds dull, briefly return to the oven. These buns are of course best while still warm, tied in a dish towel. Serve during a picnic with small portions of thyme butter, wrapped separately in waxed paper.