125g butter 2 c brown sugar ½ c cocoa ½ tsp vanilla 2 eggs 1 c self raising flour ½ c chopped nuts or choc bits (opt)
melt butter and stir in brown sugar stir in cocoa and vanilla stir in eggs stir in flour and nuts/choc if adding
preheat oven to 170oC (moderate)
grease and line baking tray and pour in mix bake for approx 30 mins check with skewer (for chewier brownies take out when still slightly uncooked in centre) allow to cool before turning out and cutting
3 tbs golden syrup 150g butter 1 c self raising flour ¾ c desiccated coconut 1 c rolled oats (quick cook ones will make a chewier slice) 1 c raw sugar
melt the golden syrup and butter together mix in all other ingredients pour into greased and lined tin bake at 160 -170 oC (moderately slow) for 35 mins should be slightly soft and just golden allow to cool in pan before turning out and cutting
Sucre a la Creme (French Canadian fudge) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1 big can of Carnation evaporated milk 3 cups brown sugar 1/2 lb. unsalted butter 2 cups icing sugar
Put first three ingredients into a saucepan. Boil hard for 10 minutes. Remove from heat and add the icing sugar. Beat with a mixer for 4 minutes. If desired, add peanuts. Pour into an 8" X 8" pan and let set.
1/3 cup butter 1 packed cup sifted brown sugar 2 tbsp. whipping cream 1/2 cup raisins 1 egg, well-beaten 1 tsp. vanilla walnuts or pecans, if desired
Mix together all ingredients in a saucepan. Cook just long enough to melt butter & blend all ingredients. Pour into tart shells and bake at 350 degrees for about 10-15 minutes.
1 cup chopped pecans or other nuts 1 cup flour 1/2 cup butter 3 tbsp. sugar
Mix together and press into a 9" X 13" pan. brown & cool
8 oz. cream cheese 1 cup icing sugar 2 small Cool Whips 1 package vanilla instant pudding 1 package chocolate instant pudding 2 cups milk
Mix cream cheese, icing sugar, and one Cool Whip. Spread over the crumb crust. Mix puddings and milk. Spread over the cream cheese mixture. Spread the 2nd Cool Whip on top. Chill.
4 cups sliced apples (approx. 4 large apples) 2/3-3/4 packed cup brown sugar 1/2 cup all-purpose flour 1/2 cup rolled oats 3/4 tsp. cinnamon 3/4 tsp. nutmeg (optional) 1/3 cup butter, softened
Heat oven to 375 degrees. Grease an 8" X 8" pan. Arrange apple slices in pan. Mix remaining ingredients thoroughly. Sprinkle over the apples. Bake for approx. 30 minutes or until apples are tender and the topping is golden brown. Serve warm with cream or ice cream, if desired.
* 1 German chocolate or other chocolate cake, baked, 13x9x2-inch * 3/4 cup fudge topping * 3/4 cup caramel or butterscotch topping * 3/4 cup sweetened condensed milk * 6 chocolate covered toffee bars * 1 tub of whipped topping or 1 envelope Dream Whip, prepared with milk
Preparation: Do not remove cake from pan. After the cake has cooled, make holes in the entire top of the cake using a large fork or the handle of a wooden spoon. Pour (one at a time) fudge, butterscotch, and condensed milk over the top of the cake and let each flavor soak in before adding the next. Crush 3 of the candy bars and sprinkle on the top. Frost the cake with the whipped topping and crush the 3 remaining toffee bars to decorate the top.
Try to keep your hands off of this great cake before serving!
Feel free to put your hands on the chef to show gratitude!
1/2 cup of soft butter 3/4 cup powdered sugar 1 tablespoon of vanilla 1 1/2 cup of flour 1/8 teaspoon of salt 1 small container of candied cherries, cut in halves 1 pkg of chopped dates chocolate chips, and either walnuts or pecans
Icing ~~~~~ 2 cups of powdered sugar enough milk to make a thin, but not runny icing Flaked Coconut
Preheat oven to 375 degrees. Mix butter, sugar, vanilla and salt. Blend in flour and mix well by hand. If dough is dry, add 1 tablespoon of cream. Now for the fun part; pinch off about a tablespoon of the dough and roll into a ball, then squeeze it between your hands to flatten. Then add a cherry half, 1 or 2 chocolate chips and nut pieces, then re-roll into ball and place on ungreased cookie sheet about 1" apart. Bake for 12-15 minutes until soft but not browned. Cool. While they cool, make the icing adding milk a little at a time to the powdered sugar (a little goes a long way), until the icing is thinnish but not watery. You add food coloring if you want. Sometimes for Christmas I have like 8 different colors of Bon-Bons. Dip the cooled cookies one at a time into the icing and place on a cooling rack ( I recommend a newspaper underneath to catch the drips and make clean up easier.) While the icing is still wet top each cookie with coconut, a cherry half and a chocolate chip. Warning -- These cookies are highly addictive ^_^
1/2 cup of butter 1/4 cup of sugar 2 eggs 1/2 teaspoon of Vanilla Extract 1 tsp lavender blossoms, finely chopped. 1 1/4 cup flour 2 tsp baking powder
Preheat over to 375. In a medium bowl, cream butter and sugar until light and fluffy. For God's Sake, make sure the butter is at room tempurature, and DO NOT MICROWAVE to soften! Don't substitute butter with margarine either. Yuck! Beat in the eggs, vanilla and lavender, mix well. Combine flour and baking powder and add to mix. Stir until blended and drop by teaspoonfuls onto a cookie sheet. Bake for 8 to 10 minutes or until browned at edges.
I usually add more than a teaspoon of lavender blossoms to the mix, but that's my personal taste.
You can add a quarter cup more of flour to make more of a biscuit cookie, or keep it at original measure to have it softer.
1 cup evaporated milk 4 oz. Hershey's sweet baking chocolate 1 envelope unflavoured gelatin 2/3 cup water 2 eggs, separated 1/2 teaspoon vanilla 1/3 cup granulated sugar
Combine evaporated milk and chocolate in a medium saucepan. Place over low heat, stirring constantly, until chocolate is melted.
Combine gelatin and water in a small bowl; let stand about 5 minutes to soften gelatin. Add to chocolate mixture in saucepan; stir until gelatin has been dissolved. Cool 5 minutes. Beat in egg yolks, one at a time. Stir in vanilla. Chill until the mixture mounds when dropped from a spoon.
Beat egg whites until foamy; gradually add sugar, 2 tablespoons at a time, beating until meringue is stiff but not dry. Fold meringue into chocolate mixture. Spoon into 6 dessert dishes. Chill at least 2 hours. Garnish as desired.
here's one of the medieval recipes i promised! though i haven't made this one myself, it comes from people i know and who are very skilled at making delicious things. :)
the original recipe: How to make Pescods. First make short paste with yolks of egs, butter and a little sugar. Then take for the stuffe, Marow, small raisins, dates, Sinamon, Sugar and Ginger, and then frye them with sweet butter, and when you serve them, cast on Sugar and Sinamon.
(from A Book of Cookrye, by A. W., London, 1591. Originally published 1584. STC 24897 -- Early English Text microfilms reel 1613:9. Transcribed by Mark and Jane Waks)
the modern redaction:
Pastry for 2 single piecrusts, made from mix, with 2 tablespoons sugar added
1/8 cup butter, cut into small dice, and ¼ cup butter (approximately) for frying
1 T golden raisins 1 T currants 2 T dates, snipped into pea-sized bits 1 tsp cinnamon 2 T sugar ½ tsp ginger
Roll out pie dough, cut into rounds (we used a biscuit cutter), elongate slightly into an oval shape, add about 2 tsp of filling, roll up around the filling and pinch the ends into points — the idea is to make them look like peapods. Melt 1 T of butter at a time and fry until golden, adding butter sparingly as needed.
1 c self raising flour 1 egg 4 tbs sugar 3/4 c milk 1/2 tsp bicarb soda 1 tsp melted butter
dissolve bicarb in milk beat egg with sugar add alternately milk and flour to egg mix and mix well stir in melted butter
heat butter in frypan until foaming and fry dessertspoonfuls of batter until bubbled on top, turn and brown other side serve with butter, jam, cream, honey or anything you like
chocolate variation, replace approx 2 tbs of flour with 2 tbs cocoa powder
As sweet and trashy and Southern (admittedly the wrong country) as me!
• 5oz/140g self-raising flour • 2 tbsp cocoa • Half tsp bicarbonate of soda • 4floz/110ml buttermilk • 1 tsp vinegar • Half tsp vanilla extract • 1 tbsp red food colouring • 2oz/60g butter at room temperature • 6oz/170g caster sugar • 1 large egg
To decorate: • Cream-cheese frosting (see below) and fresh cherries
Preheat the oven to 170C/325F/gas mark 3. Line a 12-hole cup cake tin with cases. In a large bowl, whisk together the flour, cocoa, bicarb and a pinch of salt. In a mug, mix the buttermilk, vinegar, vanilla and red food colouring Beat the butter and sugar together until pale and fluffy. Beat in the egg a little at a time. Mix in a third of the flour mixture, followed by half the buttermilk mixture, then another third of the flour, the rest of the buttermilk and finally the last of the flour mixture. Divide the mixture between the paper cases (large muffin, not cupcake!). Bake for 20 minutes, until risen and springy - don't overcook them. Cool on a rack. To decorate, pipe on the frosting and top with a cherry.
• Cream-cheese frosting
• 5½oz/150g cream cheese • 1oz/30g butter at room temperature • ½ tsp vanilla extract • 6oz/170g icing sugar
Whizz all the ingredients together in a food processor. Chill for an hour or so before using.
Alternatively, do what I do and skip the cupcakes and just eat the frosting in front of the TV until the nausea takes over! Mmmm...
1 20-oz can crushd pineapple, drained 1 21-oz can cherry pie filling 1 18-oz package yellow cake mix 3/4 cup butter or margarine, melted 1/2 cup chopped pecans
Spread crushed pineapple on bottom of a lightly greased 13"x9" pan. Top pineapple with cherry piefilling, and sprinkle cake mix evenly over the fruit. Drizzle with melted butter, and sprinkle with chopped pecans.
Bake at 350 degrees for 50-60 minutes or until golden and bubbly. Serve with ice cream or whipped topping (but it's fantastic without!).
1/2 cup butter 1 cup sugar 4 eggs 1/2 cup plain flour 2 cups milk 1 cup coconut 2 tsp vanilla essence
METHOD
Combine butter and sugar in a bowl of an electric mixer, and beat until pale and creamy. Add eggs one at a time until incorporated. Add remaining ingredients and mix well. Grease a round baking and pour in mixer. Bake in a pre-heated 180 degrees C oven for approximately 45 minutes or until firm and cooked through. Place into individual serving plates and serve with custard or ice cream.
For the Brownies: 1 cup coarsely chopped walnuts (optional) 8 ounces best-quality unsweetened chocolate 1 cup (2 sticks) unsalted butter, plus more for pan 5 large eggs3 1/2 cups sugar 2 teaspoons instant espresso powder 1 tablespoon pure vanilla extract 1 2/3 cups all-purpose flour 1/2 teaspoon salt 1/2 cup coarsely chopped semisweet chocolate (3 ounces)
For the Topping: 1 cup coarsely chopped walnuts (4 ounces) 1 cup coarsely chopped semisweet chocolate (6 ounces) 2 cups miniature marshmallows
1. Heat oven to 350 degrees. Spread the chopped walnuts on a baking pan; toast until fragrant, 5 to 10 minutes. Transfer nuts to a bowl to cool.
2. Increase oven temperature to 400 degrees. Line a 9-by-13-inch baking pan with parchment paper, and generously butter; set aside.
3. Combine the unsweetened chocolate and butter in a heatproof bowl or the top of a double boiler. Set over a pan of simmering water until mixture has melted. Remove from heat; set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and espresso at high speed until light and fluffy, about 5 minutes. Reduce speed to low, and add the melted chocolate mixture and the vanilla; beat until combined. Slowly add the flour and salt; beat just until incorporated. Fold in the chopped chocolate and toasted walnuts. Pour into prepared pan.
5. Bake until edges are dry but center is still soft, about 35 minutes. Remove from oven. In a medium bowl, combine chopped walnuts, chocolate chunks, and marshmallows. Sprinkle evenly over brownies to cover.
6. Return to oven, and continue to bake until chocolate is partially melted and marshmallows are soft and very lightly browned, about 5 minutes. Transfer to a rack, and let cool for 20 minutes. Using a serrated knife, cut into eight squares; serve warm or at room temperature. Store in an airtight container for up to 2 days.
I like to omit the walnuts and add raspberries or cherries.
* 3 cups cake flour (not self-rising) * 2 teaspoons baking powder * 1 teaspoon salt * 1 1/2 cups (3 sticks) unsalted butter, room temperature * 2 1/4 cups sugar * 1/2 teaspoon pure vanilla extract * 1 cup milk * 8 large egg whites * Strawberry Meringue buttercream * 24 small fresh strawberries, washed (hulls intact), for garnish
Directions
1. Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners; set aside. 2. In a medium bowl, sift together flour, baking powder, and salt; set aside. 3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large bowl; set aside. 4. In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold 1/3 of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture. 5. Divide batter evenly among the muffin cups, filling each with a heaping 1/4 cup batter. Bake, rotating pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer pans to a wire rack. Invert cupcakes onto rack; then reinvert and let cool completely, top sides up. Frost cupcakes with strawberry meringue buttercream, swirling to cover. Cupcakes may be stored in a covered container in the refrigerator for up to three days. Garnish with strawberries just before serving.
Strawberry Meringue Buttercream
Ingredients
Makes 5 cups
* 4 large egg whites * 1 1/4 cups sugar * 1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into tablespoons * 1 teaspoon pure vanilla extract * 1 1/2 cups (12 ounces) strawberry jam, pureed in a food processor
Directions
1. In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees). 2. Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 6 minutes. 3. Switch to the paddle attachment. With mixer on medium-low speed, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir in strawberry jam with a rubber spatula until frosting is smooth.
To make these, first you need to make the Basic Cookie Dough:
5/8 c. butter ½ c. sugar 1 egg 1 tbsp. milk ½ tsp vanilla extract 2 c flour 1 tsp baking powder ½ tsp salt
Cream together butter and sugar. Add the eggs, milk, and vanilla and mix well. Combine the flour, baking powder and salt; gradually add to the creamed mixture, beating until just combined.
To make the cookies, drop the cookie dough by heaping teaspoons 2" apart onto greased baking sheets. Top each with a chocolate star or chocolate kiss and wrap the dough up around it. Top each with a candied cherry half.
Bake at 375° F for 10-12 min or until bottoms are lightly browned. Makes 36-40 cookies.
(these are good, but you must watch that the dough does not become overworked.)
more christmas cookies! this is one form my childhood. :)
Candy Cane Cookies
1 c shortening (half butter) 1 c sifted confectioner's sugar 1 egg 1 ½ tsp almond extract 1 tsp vanilla 2 ½ c flour 1 tsp salt ½ red food coloring
Cream together shortening, sugar, egg, and both flavorings. Mix together the flour and salt; stir half of the flour mixture into the creamed mixture, then work in the remaining half of the flour by hand.
Divide the dough in half and put into two bowls. Blend the food coloring into one and leave the other uncolored.
From each color, take 1 tsp dough and roll out a 4" long "snake". Place the red strip and the white strip side by side and touching, and lightly twist them together like a rope. Place on an ungreased baking sheet, curving one end over like a candy cane.
Bake at 375° F for 9-10 min. Makes approx. a dozen cookies.
this one has a story to go with it: one year when i was a kid, during an energy crunch, the governor of our state urged everyone to decorate for christmas without relying on electricity. my family went gung-ho into a "little house on the prairie" style, making popcorn garlands for the tree, hanging construction paper ornaments and homemade cookie ornaments. these cookies are the ones we used, but they're good to eat, too!
Magic Window Cookies
¾ c shortening (half butter) 1 c sugar 2 eggs 1 tsp vanilla 2 ½ c flour 1 tsp baking powder 1 tsp salt 6 pkgs Lifesavers candy
Cream together shortening, sugar, eggs and flavoring. Blend in the flour, baking powder, and salt. Cover the bowl and refrigerate for at least one hour.
Roll out the dough 1/8" thick and cut into stars, hearts, circles, diamonds, etc. Cut out the centers of the cookies, using smaller cookie cutters. Place cookies on aluminum foil-covered baking sheets.
Put the Lifesavers candies into a plastic bag and lightly crush; the candy should be broken into pieces, not powder. Fill the cutouts in the cookies with enough candy pieces until the candy is just level with the dough. (You can mix the colors or keep them separate and fill each cookie with one solid color.)
Bake at 375° for 7-9 min or until the cookies are a very light brown and the candy is melted. Let cool completely before removing from the aluminum foil. Makes 6 dozen 3" cookies.
To store them, layer them between sheets of wax paper in an airtight container.
saved the best for last -- my favorite christmas cookie!
Peppermint Pinwheels
2 c flour ½ tsp baking powder ½ tsp salt 1 ½ sticks butter ¾ c sugar 1 egg yolk 1 tsp vanilla ½ tsp peppermint extract
Sift together flour, baking powder and salt, and reserve. In a large bowl, cream together butter and sugar until fluffy and light; beat in egg yolk and vanilla. Stir in flour mixture, a third at a time, blending well after each addition, to make a soft dough.
Divide dough in half. To one half add the peppermint extract and enough red food coloring to tint the dough a deep pink.
Roll out each portion of dough between sheets of wax paper, flattening each into a rectangle 16" x 10". Remove the top sheets of wax paper; carefully lift the pink dough and place it top side down on the uncolored dough. Remove the wax paper and tightly roll up the layered dough, jelly-roll fashion.
Wrap the roll in wax paper or aluminum foil and refrigerate several hours until firm (the dough can also be frozen; let the frozen roll sit at room temperature for a half-hour before cutting).
Cut the roll into ¼" slices, place on ungreased baking sheets and bake at 350° F for 10 min.
beat cream cheese until smooth add eggs, sugar, cornflour, baking powder, cream and vanilla and mix well pour over base in springform tin bake at 150c for 60mins or until set in centre. cool in oven then chill 2-3 hours. 2 tsp vanilla
hint: if you add a baking pan with water on a lower shelf cheesecake will be less likely to crack.
Chocolate Fudge Recipe 2 1/2 c Sugar 1/2 c Margarine or butter 2/3 c Evaporated milk 1 Jar marshmallow creme 2 c Semi sweet chocolate chips 1 ts peanut butter 3/4 c Chopped walnuts or pecans (opt) 1 ts Vanilla
Line 9 inch square or 13x9 inch pan with foil so that foil extends over sides of pan; butter foil. In large saucepan, combine sugar, margarine and evaporated milk. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat. Add marshmallow creme and chocolate chips; blend until smooth. Stir in nuts and vanilla. Pour into buttered, foil-lined pan. Cool to room temperature. Score fudge into 36-48 squares. Refrigerate until firm. Remove fudge from pan by lifting foil; remove foil from sides of fudge. Using large knife, cut through scored lines. Store in refrigerator. Makes about 3 pounds--36-48 squares.
24 contributions:
Easy Chocolate Brownies
125g butter
2 c brown sugar
½ c cocoa
½ tsp vanilla
2 eggs
1 c self raising flour
½ c chopped nuts or choc bits (opt)
melt butter and stir in brown sugar
stir in cocoa and vanilla
stir in eggs
stir in flour and nuts/choc if adding
preheat oven to 170oC (moderate)
grease and line baking tray and pour in mix
bake for approx 30 mins
check with skewer (for chewier brownies take out when still slightly uncooked in centre)
allow to cool before turning out and cutting
Coconut Oat Slice
3 tbs golden syrup
150g butter
1 c self raising flour
¾ c desiccated coconut
1 c rolled oats (quick cook ones will make a chewier slice)
1 c raw sugar
melt the golden syrup and butter together
mix in all other ingredients
pour into greased and lined tin
bake at 160 -170 oC (moderately slow) for 35 mins
should be slightly soft and just golden
allow to cool in pan before turning out and cutting
Sucre a la Creme (French Canadian fudge)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1 big can of Carnation evaporated milk
3 cups brown sugar
1/2 lb. unsalted butter
2 cups icing sugar
Put first three ingredients into a saucepan. Boil hard for 10 minutes. Remove from heat and add the icing sugar. Beat with a mixer for 4 minutes. If desired, add peanuts. Pour into an 8" X 8" pan and let set.
Butter Tarts
~~~~~~~~~~~~
1/3 cup butter
1 packed cup sifted brown sugar
2 tbsp. whipping cream
1/2 cup raisins
1 egg, well-beaten
1 tsp. vanilla
walnuts or pecans, if desired
Mix together all ingredients in a saucepan. Cook just long enough to melt butter & blend all ingredients. Pour into tart shells and bake at 350 degrees for about 10-15 minutes.
Sex In A Pan
~~~~~~~~~~~~
1 cup chopped pecans or other nuts
1 cup flour
1/2 cup butter
3 tbsp. sugar
Mix together and press into a 9" X 13" pan. brown & cool
8 oz. cream cheese
1 cup icing sugar
2 small Cool Whips
1 package vanilla instant pudding
1 package chocolate instant pudding
2 cups milk
Mix cream cheese, icing sugar, and one Cool Whip. Spread over the crumb crust. Mix puddings and milk. Spread over the cream cheese mixture. Spread the 2nd Cool Whip on top. Chill.
Apple Crisp
~~~~~~~~~~~
4 cups sliced apples (approx. 4 large apples)
2/3-3/4 packed cup brown sugar
1/2 cup all-purpose flour
1/2 cup rolled oats
3/4 tsp. cinnamon
3/4 tsp. nutmeg (optional)
1/3 cup butter, softened
Heat oven to 375 degrees. Grease an 8" X 8" pan. Arrange apple slices in pan. Mix remaining ingredients thoroughly. Sprinkle over the apples. Bake for approx. 30 minutes or until apples are tender and the topping is golden brown. Serve warm with cream or ice cream, if desired.
Better Than SEX Cake
~~~~~~~~~~~~~~~~~~~~~~
* 1 German chocolate or other chocolate cake, baked, 13x9x2-inch
* 3/4 cup fudge topping
* 3/4 cup caramel or butterscotch topping
* 3/4 cup sweetened condensed milk
* 6 chocolate covered toffee bars
* 1 tub of whipped topping or 1 envelope Dream Whip, prepared with milk
Preparation:
Do not remove cake from pan. After the cake has cooled, make holes in the entire top of the cake using a large fork or the handle of a wooden spoon. Pour (one at a time) fudge, butterscotch, and condensed milk over the top of the cake and let each flavor soak in before adding the next. Crush 3 of the candy bars and sprinkle on the top. Frost the cake with the whipped topping and crush the 3 remaining toffee bars to decorate the top.
Try to keep your hands off of this great cake before serving!
Feel free to put your hands on the chef to show gratitude!
This is by far the best cookie recipe ever ^_^
Bon-Bon cookies
1/2 cup of soft butter
3/4 cup powdered sugar
1 tablespoon of vanilla
1 1/2 cup of flour
1/8 teaspoon of salt
1 small container of candied cherries, cut in halves
1 pkg of chopped dates
chocolate chips, and either walnuts or pecans
Icing
~~~~~
2 cups of powdered sugar
enough milk to make a thin, but not runny icing
Flaked Coconut
Preheat oven to 375 degrees. Mix butter, sugar, vanilla and salt. Blend in flour and mix well by hand. If dough is dry, add 1 tablespoon of cream. Now for the fun part; pinch off about a tablespoon of the dough and roll into a ball, then squeeze it between your hands to flatten. Then add a cherry half, 1 or 2 chocolate chips and nut pieces, then re-roll into ball and place on ungreased cookie sheet about 1" apart. Bake for 12-15 minutes until soft but not browned. Cool. While they cool, make the icing adding milk a little at a time to the powdered sugar (a little goes a long way), until the icing is thinnish but not watery. You add food coloring if you want. Sometimes for Christmas I have like 8 different colors of Bon-Bons. Dip the cooled cookies one at a time into the icing and place on a cooling rack ( I recommend a newspaper underneath to catch the drips and make clean up easier.) While the icing is still wet top each cookie with coconut, a cherry half and a chocolate chip.
Warning -- These cookies are highly addictive ^_^
Lavender Cookies
1/2 cup of butter
1/4 cup of sugar
2 eggs
1/2 teaspoon of Vanilla Extract
1 tsp lavender blossoms, finely chopped.
1 1/4 cup flour
2 tsp baking powder
Preheat over to 375. In a medium bowl, cream butter and sugar until light and fluffy.
For God's Sake, make sure the butter is at room tempurature, and DO NOT MICROWAVE to soften! Don't substitute butter with margarine either. Yuck!
Beat in the eggs, vanilla and lavender, mix well. Combine flour and baking powder and add to mix. Stir until blended and drop by teaspoonfuls onto a cookie sheet.
Bake for 8 to 10 minutes or until browned at edges.
I usually add more than a teaspoon of lavender blossoms to the mix, but that's my personal taste.
You can add a quarter cup more of flour to make more of a biscuit cookie, or keep it at original measure to have it softer.
Same thing goes with sugar, adjust as necessary.
-A
Nigella Lawson's Donut French Toast
for one serving:
1 thick slice white bread
1 egg
1 tsp vanilla
2 tbs milk
1 tbs caster sugar
1/2 tsp cinnamon
whisk together egg vanilla and milk
soak bread in mix
fry in foaming butter until golden
dredge in the mixed
caster sugar and cinnamon
resurrected wreck said...
Chocolate Mousse
~~~~~~~~~~~~~~~~
*makes 6 servings
1 cup evaporated milk
4 oz. Hershey's sweet baking chocolate
1 envelope unflavoured gelatin
2/3 cup water
2 eggs, separated
1/2 teaspoon vanilla
1/3 cup granulated sugar
Combine evaporated milk and chocolate in a medium saucepan. Place over low heat, stirring constantly, until chocolate is melted.
Combine gelatin and water in a small bowl; let stand about 5 minutes to soften gelatin. Add to chocolate mixture in saucepan; stir until gelatin has been dissolved. Cool 5 minutes. Beat in egg yolks, one at a time. Stir in vanilla. Chill until the mixture mounds when dropped from a spoon.
Beat egg whites until foamy; gradually add sugar, 2 tablespoons at a time, beating until meringue is stiff but not dry. Fold meringue into chocolate mixture. Spoon into 6 dessert dishes. Chill at least 2 hours. Garnish as desired.
June 24, 2008 1:52 AM
here's one of the medieval recipes i promised! though i haven't made this one myself, it comes from people i know and who are very skilled at making delicious things. :)
the original recipe:
How to make Pescods.
First make short paste with yolks of egs, butter and a little sugar. Then take for the stuffe, Marow, small raisins, dates, Sinamon, Sugar and Ginger, and then frye them with sweet butter, and when you serve them, cast on Sugar and Sinamon.
(from A Book of Cookrye, by A. W., London, 1591. Originally published 1584. STC 24897 -- Early English Text microfilms reel 1613:9. Transcribed by Mark and Jane Waks)
the modern redaction:
Pastry for 2 single piecrusts, made from mix, with 2 tablespoons sugar added
1/8 cup butter, cut into small dice, and ¼ cup butter (approximately) for frying
1 T golden raisins
1 T currants
2 T dates, snipped into pea-sized bits
1 tsp cinnamon
2 T sugar
½ tsp ginger
Roll out pie dough, cut into rounds (we used a biscuit cutter), elongate slightly into an oval shape, add about 2 tsp of filling, roll up around the filling and pinch the ends into points — the idea is to make them look like peapods. Melt 1 T of butter at a time and fry until golden, adding butter sparingly as needed.
Pikelets
pikelet
1 c self raising flour
1 egg
4 tbs sugar
3/4 c milk
1/2 tsp bicarb soda
1 tsp melted butter
dissolve bicarb in milk
beat egg with sugar
add alternately milk and flour to egg mix and mix well
stir in melted butter
heat butter in frypan until foaming and fry dessertspoonfuls of batter until bubbled on top, turn and brown other side
serve with butter, jam, cream, honey or anything you like
chocolate variation, replace approx 2 tbs of flour with 2 tbs cocoa powder
• RED VELVET CUPCAKES
Makes 12
As sweet and trashy and Southern (admittedly the wrong country) as me!
• 5oz/140g self-raising flour
• 2 tbsp cocoa
• Half tsp bicarbonate of soda
• 4floz/110ml buttermilk
• 1 tsp vinegar
• Half tsp vanilla extract
• 1 tbsp red food colouring
• 2oz/60g butter at room temperature
• 6oz/170g caster sugar
• 1 large egg
To decorate:
• Cream-cheese frosting (see below) and fresh cherries
Preheat the oven to 170C/325F/gas mark 3. Line a 12-hole cup cake tin with cases.
In a large bowl, whisk together the flour, cocoa, bicarb and a pinch of salt. In a mug, mix the buttermilk, vinegar, vanilla and red food colouring
Beat the butter and sugar together until pale and fluffy. Beat in the egg a little at a time. Mix in a third of the flour mixture, followed by half the buttermilk mixture, then another third of the flour, the rest of the buttermilk and finally the last of the flour mixture.
Divide the mixture between the paper cases (large muffin, not cupcake!). Bake for 20 minutes, until risen and springy - don't overcook them.
Cool on a rack.
To decorate, pipe on the frosting and top with a cherry.
• Cream-cheese frosting
• 5½oz/150g cream cheese
• 1oz/30g butter at room temperature
• ½ tsp vanilla extract
• 6oz/170g icing sugar
Whizz all the ingredients together in a food processor. Chill for an hour or so before using.
Alternatively, do what I do and skip the cupcakes and just eat the frosting in front of the TV until the nausea takes over! Mmmm...
Cherry Pineapple Dump Cake
1 20-oz can crushd pineapple, drained
1 21-oz can cherry pie filling
1 18-oz package yellow cake mix
3/4 cup butter or margarine, melted
1/2 cup chopped pecans
Spread crushed pineapple on bottom of a lightly greased 13"x9" pan. Top pineapple with cherry piefilling, and sprinkle cake mix evenly over the fruit. Drizzle with melted butter, and sprinkle with chopped pecans.
Bake at 350 degrees for 50-60 minutes or until golden and bubbly. Serve with ice cream or whipped topping (but it's fantastic without!).
Impossible Pie - Matt Cramer
Serving size: Serves 4
INGREDIENTS
1/2 cup butter
1 cup sugar
4 eggs
1/2 cup plain flour
2 cups milk
1 cup coconut
2 tsp vanilla essence
METHOD
Combine butter and sugar in a bowl of an electric mixer, and beat until pale and creamy. Add eggs one at a time until incorporated. Add remaining ingredients and mix well.
Grease a round baking and pour in mixer. Bake in a pre-heated 180 degrees C oven for approximately 45 minutes or until firm and cooked through.
Place into individual serving plates and serve with custard or ice cream.
anonymous said....
Rocky Road Brownies
Makes 8
For the Brownies:
1 cup coarsely chopped walnuts (optional)
8 ounces best-quality unsweetened chocolate
1 cup (2 sticks) unsalted butter, plus more for pan
5 large eggs3 1/2 cups sugar
2 teaspoons instant espresso powder
1 tablespoon pure vanilla extract
1 2/3 cups all-purpose flour
1/2 teaspoon salt
1/2 cup coarsely chopped semisweet chocolate (3 ounces)
For the Topping:
1 cup coarsely chopped walnuts (4 ounces)
1 cup coarsely chopped semisweet chocolate (6 ounces)
2 cups miniature marshmallows
1. Heat oven to 350 degrees. Spread the chopped walnuts on a baking pan; toast until fragrant, 5 to 10 minutes. Transfer nuts to a bowl to cool.
2. Increase oven temperature to 400 degrees. Line a 9-by-13-inch baking pan with parchment paper, and generously butter; set aside.
3. Combine the unsweetened chocolate and butter in a heatproof bowl or the top of a double boiler. Set over a pan of simmering water until mixture has melted. Remove from heat; set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and espresso at high speed until light and fluffy, about 5 minutes. Reduce speed to low, and add the melted chocolate mixture and the vanilla; beat until combined. Slowly add the flour and salt; beat just until incorporated. Fold in the chopped chocolate and toasted walnuts. Pour into prepared pan.
5. Bake until edges are dry but center is still soft, about 35 minutes. Remove from oven. In a medium bowl, combine chopped walnuts, chocolate chunks, and marshmallows. Sprinkle evenly over brownies to cover.
6. Return to oven, and continue to bake until chocolate is partially melted and marshmallows are soft and very lightly browned, about 5 minutes. Transfer to a rack, and let cool for 20 minutes. Using a serrated knife, cut into eight squares; serve warm or at room temperature. Store in an airtight container for up to 2 days.
I like to omit the walnuts and add raspberries or cherries.
anonymous said...
Strawberry Cupcakes
Ingredients
Makes 2 dozen
* 3 cups cake flour (not self-rising)
* 2 teaspoons baking powder
* 1 teaspoon salt
* 1 1/2 cups (3 sticks) unsalted butter, room temperature
* 2 1/4 cups sugar
* 1/2 teaspoon pure vanilla extract
* 1 cup milk
* 8 large egg whites
* Strawberry Meringue buttercream
* 24 small fresh strawberries, washed (hulls intact), for garnish
Directions
1. Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners; set aside.
2. In a medium bowl, sift together flour, baking powder, and salt; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large bowl; set aside.
4. In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold 1/3 of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture.
5. Divide batter evenly among the muffin cups, filling each with a heaping 1/4 cup batter. Bake, rotating pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer pans to a wire rack. Invert cupcakes onto rack; then reinvert and let cool completely, top sides up. Frost cupcakes with strawberry meringue buttercream, swirling to cover. Cupcakes may be stored in a covered container in the refrigerator for up to three days. Garnish with strawberries just before serving.
Strawberry Meringue Buttercream
Ingredients
Makes 5 cups
* 4 large egg whites
* 1 1/4 cups sugar
* 1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into tablespoons
* 1 teaspoon pure vanilla extract
* 1 1/2 cups (12 ounces) strawberry jam, pureed in a food processor
Directions
1. In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).
2. Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 6 minutes.
3. Switch to the paddle attachment. With mixer on medium-low speed, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir in strawberry jam with a rubber spatula until frosting is smooth.
christmas cookies!
Cherry Surprise Cookies
To make these, first you need to make the Basic Cookie Dough:
5/8 c. butter
½ c. sugar
1 egg
1 tbsp. milk
½ tsp vanilla extract
2 c flour
1 tsp baking powder
½ tsp salt
Cream together butter and sugar. Add the eggs, milk, and vanilla and mix well. Combine the flour, baking powder and salt; gradually add to the creamed mixture, beating until just combined.
To make the cookies, drop the cookie dough by heaping teaspoons 2" apart onto greased baking sheets. Top each with a chocolate star or chocolate kiss and wrap the dough up around it. Top each with a candied cherry half.
Bake at 375° F for 10-12 min or until bottoms are lightly browned. Makes 36-40 cookies.
(these are good, but you must watch that the dough does not become overworked.)
more christmas cookies! this is one form my childhood. :)
Candy Cane Cookies
1 c shortening (half butter)
1 c sifted confectioner's sugar
1 egg
1 ½ tsp almond extract
1 tsp vanilla
2 ½ c flour
1 tsp salt
½ red food coloring
Cream together shortening, sugar, egg, and both flavorings. Mix together the flour and salt; stir half of the flour mixture into the creamed mixture, then work in the remaining half of the flour by hand.
Divide the dough in half and put into two bowls. Blend the food coloring into one and leave the other uncolored.
From each color, take 1 tsp dough and roll out a 4" long "snake". Place the red strip and the white strip side by side and touching, and lightly twist them together like a rope. Place on an ungreased baking sheet, curving one end over like a candy cane.
Bake at 375° F for 9-10 min. Makes approx. a dozen cookies.
still more christmas cookies!
this one has a story to go with it: one year when i was a kid, during an energy crunch, the governor of our state urged everyone to decorate for christmas without relying on electricity. my family went gung-ho into a "little house on the prairie" style, making popcorn garlands for the tree, hanging construction paper ornaments and homemade cookie ornaments. these cookies are the ones we used, but they're good to eat, too!
Magic Window Cookies
¾ c shortening (half butter)
1 c sugar
2 eggs
1 tsp vanilla
2 ½ c flour
1 tsp baking powder
1 tsp salt
6 pkgs Lifesavers candy
Cream together shortening, sugar, eggs and flavoring. Blend in the flour, baking powder, and salt. Cover the bowl and refrigerate for at least one hour.
Roll out the dough 1/8" thick and cut into stars, hearts, circles, diamonds, etc. Cut out the centers of the cookies, using smaller cookie cutters. Place cookies on aluminum foil-covered baking sheets.
Put the Lifesavers candies into a plastic bag and lightly crush; the candy should be broken into pieces, not powder. Fill the cutouts in the cookies with enough candy pieces until the candy is just level with the dough. (You can mix the colors or keep them separate and fill each cookie with one solid color.)
Bake at 375° for 7-9 min or until the cookies are a very light brown and the candy is melted. Let cool completely before removing from the aluminum foil. Makes 6 dozen 3" cookies.
To store them, layer them between sheets of wax paper in an airtight container.
saved the best for last -- my favorite christmas cookie!
Peppermint Pinwheels
2 c flour
½ tsp baking powder
½ tsp salt
1 ½ sticks butter
¾ c sugar
1 egg yolk
1 tsp vanilla
½ tsp peppermint extract
Sift together flour, baking powder and salt, and reserve. In a large bowl, cream together butter and sugar until fluffy and light; beat in egg yolk and vanilla. Stir in flour mixture, a third at a time, blending well after each addition, to make a soft dough.
Divide dough in half. To one half add the peppermint extract and enough red food coloring to tint the dough a deep pink.
Roll out each portion of dough between sheets of wax paper, flattening each into a rectangle 16" x 10". Remove the top sheets of wax paper; carefully lift the pink dough and place it top side down on the uncolored dough. Remove the wax paper and tightly roll up the layered dough, jelly-roll fashion.
Wrap the roll in wax paper or aluminum foil and refrigerate several hours until firm (the dough can also be frozen; let the frozen roll sit at room temperature for a half-hour before cutting).
Cut the roll into ¼" slices, place on ungreased baking sheets and bake at 350° F for 10 min.
these cookies are soooooo good! :D
Vanilla Baked Cheesecake
preheat oven to 150C
Base:
250g sweet biscuit crumbs mixed with 1/3 cup melted butter, press into 20cm lined spring form tin and chill
Filling:
2x 250g packets cream cheese softened
1 tsp baking powder
1/2c cornflour
1/2c cream
3x 55g eggs
3/4c caster sugar
beat cream cheese until smooth
add eggs, sugar, cornflour, baking powder, cream and vanilla and mix well
pour over base in springform tin
bake at 150c for 60mins or until set in centre.
cool in oven then chill 2-3 hours.
2 tsp vanilla
hint: if you add a baking pan with water on a lower shelf cheesecake will be less likely to crack.
Chocolate Fudge Recipe
2 1/2 c Sugar
1/2 c Margarine or butter
2/3 c Evaporated milk
1 Jar marshmallow creme
2 c Semi sweet chocolate chips
1 ts peanut butter
3/4 c Chopped walnuts or pecans (opt)
1 ts Vanilla
Line 9 inch square or 13x9 inch pan with foil so that foil extends over sides of pan; butter foil. In large saucepan, combine sugar, margarine and evaporated milk. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat. Add marshmallow creme and chocolate chips; blend until smooth. Stir in nuts and vanilla. Pour into buttered, foil-lined pan. Cool to room temperature. Score fudge into 36-48 squares. Refrigerate until firm.
Remove fudge from pan by lifting foil; remove foil from sides of fudge. Using large knife, cut through scored lines. Store in refrigerator.
Makes about 3 pounds--36-48 squares.
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