Recipes
Chocolate Almond Biscotti, the twiced baked Italian Cookie
| Ingredients | ||
| 12 ounces butter 1 3/4 cups white sugar 6 eggs 1 teaspoon anise extract 2 teaspoons vanilla extract 6 cups all-purpose flour 1/2 teaspoon salt 2 teaspoons baking powder 8 ounces chopped almonds |
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- Preheat oven to 350 degrees F ( 165 degrees C ).
- In a large bowl, cream the butter and sugar together. Add eggs one at a time; beat until fluffy. Stir in the anise and vanilla extracts. Sift together the flour, baking powder, and salt; Add them to the egg mixture along with the chopped almonds. Stir with a spoon and as the dough comes together, Knead by hand.
- Divide the dough into 4 parts. Roll each piece into a log about 15 inches long. Place logs onto cookie sheets, 2 to a sheet, the long way. Flatten the logs out until they are about 3 inches wide with a slight hump going down the middle. Bake for 25 to 30 minutes in the preheated oven, loaves should be firm. Cut the loaves into diagonal slices 1/2 inch wide, place the slices onto the cookie sheets and return to the oven. Toast on one side, then turn them over to do the other side. This will take about 7 to 10 minutes.
- Once the cookies have cooled melt some dark chocolate wafers and use a butterknife to put a genous layer of dark chocolate on the bottom of the cookie.
Recipe adaped from http://family.go.com/food/recipe-ar-15598-italian-biscotti-t/
Moist, Delicous, Pound Cake
| Ingredients | ||
| 1/2 cup butter (1 stick) 3 cups white sugar 16 ounces sour cream 6 eggs 2 teaspoons vanilla extract 3 cups all-purpose flour 1/4 teaspoon salt 1/4 teaspoons baking powder |
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- Preheat oven to 325 degrees F ( 163 degrees C ).
- In a large bowl, cream the butter, sour cream and sugar together. Add eggs. Stir in the vanilla extracts.
- Sift together the flour, baking powder, and salt; Add them to the wet mixture. Stir until well blended.
- Grease (and maybe flour) bunt or tube pan, pur in batter.
- Bake for 65 - 75. minutes until cake is slightly spriny to the touch and edges have a golden color.
- Enjoy!
This delicous recipe was from Sharon Smith (6/5/06)
Fresh Blueberry Muffins
Orignial page
Add the Streusel Topping for a Great Touch!
1 3/4 cups all-purpose flour
1/2 cup sugar
2 3/4 tsp. baking powder
2 tsp. grated lemon rind
3/4 tsp. salt
1 egg, beaten
3/4 cup milk
1/3 cup vegetable oil
1 cup fresh blueberries
1 Tbls. all-purpose flour
1 Tbls. sugar
1/4 cup sugar
2 1/2 Tbls. all-purpose flour
1/2 tsp. ground cinnamon
1 1/2 Tbls. butter
In a large bowl combine the first five ingredients. Combine the egg, milk, and oil; stirring well. Add to the dry ingredients, stirring until moistened.
Combine blueberries, 1 Tbls. flour, and 1 Tbls. sugar. Toss gently to coat. Fold this mixture into the batter.
Grease regular size muffin tins and spoon the batter into it, filling each cup 2/3 full.
To make the streusel-
Combine 1/4 cup sugar, 2 1/2 Tbls. flour, and the cinnamon. Cut in 1 1/2 Tbls. butter with a pastry blender until mixture resembles coarse meal. Sprinkle over the batter.
Bake at 400 degrees F. for 20 minutes or until they are golden brown.
Preparation Time: Serves: 16 muffins
Really, REALLY Fudgy Brownies
Makes: 28 large squares
Very dense, very rich, very moist, very chocolatey, these brownies are not for the faint of heart. After tasting them at our house, friends who were getting married soon asked that these be the only gift at their wedding...the ONLY gift—they had asked everyone else not to bring any gifts at all! Almost more of a confection than a cake, these are great as part of a dessert assortment, or packaged as a gift. In theory, these should keep very well, but I have never been able to keep them around long enough to find out.
7 ounces unsweetened chocolate,
finely chopped
3 ounces bittersweet chocolate, finely chopped
1 cup plus 2 tablespoons unsalted
butter, in small pieces
4 large eggs, at room temperature
2-1/3 cups granulated sugar
1-1/2 teaspoons pure vanilla extract
1-1/2 cups all-purpose flour
3 tablespoons good-quality unsweetened
Dutch-process cocoa
1/8 teaspoon salt
Additional unsalted butter, at room temperature, or vegetable oil cooking spray, for greasing pan
1. Preheat the oven to 350 degrees F. Grease a 9 x 13-inch baking pan, preferably aluminum. Line the bottom and up two sides with a single sheet of parchment paper, letting the paper overhang the two long sides by an inch or so. Not only will this prevent any sticking, but it will also make removing the cooled brownies from the pan easy and neat.
2. Place a large pot filled with an inch or two of water over low heat and bring the water to a very gentle simmer. Combine the two chocolates and the diced butter in a stainless steel or glass bowl and set the bowl over the pot. Stir the chocolate occasionally until it is about I melted, then turn off the heat under the pot and stir until the mixture is completely melted and smooth. Remove the bowl from the top of the pot and set it aside to cool slightly.
3. Meanwhile, in a large bowl, beat the eggs slightly just to blend the yolks and the whites. Whisk in the sugar and beat until the mixture is thickened and pale, about 2 minutes if beating by hand, 1 minute if using beaters or a stand mixer. Stir in the vanilla. In a small bowl, sift the flour, cocoa and salt together.
4. When the chocolate is just warm but not hot, pour it into the egg and sugar mixture, stirring to blend well. Sift the flour mixture over the batter in three additions, using a rubber spatula or a wooden spoon to gently fold in each addition before adding the next.
5. Scrape the batter into the pan and place it in the centre of the oven. Bake for approximately 35 minutes, or until a tester inserted in the centre of the brownies comes out with a few moist crumbs clinging to it, and the surface is set, shiny, and perhaps beginning to crack slightly at the edges. Transfer the pan to a wire rack and cool completely before cutting into bars. Don't overbake these brownies! A gooey, chewy texture is part of their allure. The whole cake can be lifted out of the pan onto a cutting surface using the overhang of parchment paper, or you can cut the bars right in the pan. A thin-bladed knife dipped in hot water and wiped dry between cuts makes cutting these sticky, gooey bars much easier! Makes enough for, oh, three or four chocoholics, or several more mere mortals. Store brownies well wrapped in plastic, at room temperature for gooier brownies, or in the refrigerator for denser, fudgier bars, for up to 5 days (they'll never last that long). I find keeping the leftover bars in the pan and covering the whole pan with wrap keeps the brownies fresh and soft.
CarrotCake
http://www.joyofbaking.com/CarrotCake.html
Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper.
Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
Peel and finely grate the carrots. Set aside.
In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
In bowl of electric mixer, with the paddle attachment, beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.
To assemble: place one cake, top side down, onto your serving plate. Spread with about a third of the frosting. Gently place the other cake, top of cake facing up, onto the frosting, and spread the rest of the frosting over the top of the cake. If desired, garnish with toasted nuts or toasted coconut and/or marzipan carrots (see below). Cover and refrigerate any leftovers.
Serves 10 - 12.
Frosting:
In bowl of electric mixer, with the paddle attachment, beat the cream cheese and butter, on low speed, until very smooth with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Beat in the vanilla extract, and lemon zest.
Marzipan Carrots:
To make the carrots you will need: Marzipan and orange and green icing colors (can use liquid or paste food coloring)
Knead a small amount of orange food coloring into the marzipan until the color is distributed and is the desired color. Shape into carrots, using a toothpick to make veins.
Knead a small amount of green food coloring into the marzipan and make the carrot tops.
Marzipan is a cooked mixture of finely ground almonds, sugar, and water. It is slightly sweeter and firmer than almond paste and has a smoother texture. It can be colored and rolled out to cover cakes and pastries, or formed into shapes. It comes in plastic- wrapped rolls.
Recipe:
1 cup (110 grams) pecans or walnuts, toasted and coarsely chopped
3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated)
2 cups (280 grams) all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
4 large eggs
1 1/2 cups (300 grams) granulated white sugar
1 cup (240 ml) safflower or canola oil
2 teaspoons pure vanilla extract
Cream Cheese Frosting:
1/4 cup (57 grams) unsalted butter, room temperature
8 ounces (227 grams) cream cheese, room temperature
1 cup (115 grams) confectioners (powdered or icing) sugar, sifted
1 teaspoon (4 grams) pure vanilla extract
finely grated lemon zest of one lemon
Garnish:
1 cup toasted unsweetened flaked coconut or 1/2 cup toasted and chopped walnuts or pecans (optional)
Marzipan Carrots
http://www.dianaskitchen.com/page/cookies/honeyoat.htm
Honey Oatmeal Cookies
* 1 cup brown sugar
* 1/2 cup honey
* 3/4 cup shortening
* 1 egg
* 1 teaspoon vanilla
* 1 1/4 cups flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 3 cups oats, rolled (raw)
Beat sugar, honey, shortening, egg and vanilla together. Sift together flour, salt and soda and add to creamed mixture. Stir in oats. Drop by spoon onto greased cookie sheet. Bake in preheated oven 350° F until lightly browned. For variety add nuts, raisins or chocolate chips.
Makes about 5 dozen cookies.
Recipe found in a small cookbook put out by Memphis Area Beekeepers
http://www.dianaskitchen.com/page/recipes03/a31002s.htm
Banana Nut Bread
* 3 ripe bananas, mashed
* 2 eggs, well beaten
* 2 cups all-purpose flour
* 3/4 cup granulated sugar
* 1 teaspoon salt
* 1 teaspoon baking soda
* 1/2 cup chopped nuts
In a large mixing bowl, mix together the mashed bananas and beaten eggs. Sift together the flour, sugar, salt, and soda and stir into banana mixture until well blended. Stir in nuts.
Pour banana nut bread batter into a 9x5-inch loaf pan and bake at 350° for 55 to 60 minutes, until a wooden pick inserted in center comes out clean.
PIE CRUST
2/3+2Tbsp shortening Tbsp
2 c flour
1tsp salt
cut shoring in the flour
then add 1/4 cold water to crust
roll out crust
PEACH CRUMB PIE
Filling: 3 Tbsp. Flour
1/3 C. Sugar
1/2 tsp. cinnamon
3 c. peaches
1 pie crust
boil peachs, and place in cold water
peel peaches
Topping: 1/2 c. brown sugar
1/3 c. flour
1/3 c. Rolled oats
2 Tbsp. Butter (soft)
Pie:
- preheat oven and baking sheet to 375oF
- combine flour, sugar, and spices
- stir in peaches and toss (coat well)
- pour mix into pie crust
Topping:
- Combine dry ingredients
- Cut in butter with pastry knife until crumbly
- Sprinkle on pie
Bake on preheated sheet 40 minutes or until golden brown. Serve piping hot over vanilla icecream! These pies freeze very well.