1/2 c soft butter
1 1/4 c sugar
1 1/2 c flour
1 egg
Pinch of salt
Beat butter and sugar together. Add egg and beat well. Add flour and salt and mix until it forms a ball of dough. Add more flour if needed. Roll out and cut into desired shapes. Bake on greased cookie sheet at 375 for 7-10 minutes (only just golden around the edges).
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Tuesday, October 20, 2009
Sunday, June 28, 2009
Favorite Oatmeal Cookies
These are our families favorite oatmeal cookies. The recipe comes from the Quaker oatmeal boxes. I like to use whole wheat flour instead of white flour.
1 c butter, softened
1 c firmly packed brown sugar
1/2 c sugar
2 eggs
1 t vanilla
1 1/2 c flour
1 t baking soda
1 t cinnamon
1/2 t salt
3 c oatmeal
1 c raisins
Cream together the butter and sugars. Add eggs and vanilla and beat well. Add flour, baking soda, cinnamon, and salt. Mix well. Stir in oatmeal and raisins.
Bake on ungreased cookie sheet for 10-12 minutes at 350 degrees.
(For bar cookies bake in ungreased 9x13 pan for 30-35 minutes).
1 c butter, softened
1 c firmly packed brown sugar
1/2 c sugar
2 eggs
1 t vanilla
1 1/2 c flour
1 t baking soda
1 t cinnamon
1/2 t salt
3 c oatmeal
1 c raisins
Cream together the butter and sugars. Add eggs and vanilla and beat well. Add flour, baking soda, cinnamon, and salt. Mix well. Stir in oatmeal and raisins.
Bake on ungreased cookie sheet for 10-12 minutes at 350 degrees.
(For bar cookies bake in ungreased 9x13 pan for 30-35 minutes).
My Favorite Brownie Recipe
1/2 c butter
1 c sugar
2 eggs
1 t vanilla
1/3 c cocoa
1/2 c flour
1/4 t salt
1/4 t baking powder
In large saucepan, melt butter. Remove from heat and stir in sugar, eggs, and vanilla. Add remaining ingredients.
Pour into greased 8x8 inch pan and bake at 350 for 25-30 minutes.
1 c sugar
2 eggs
1 t vanilla
1/3 c cocoa
1/2 c flour
1/4 t salt
1/4 t baking powder
In large saucepan, melt butter. Remove from heat and stir in sugar, eggs, and vanilla. Add remaining ingredients.
Pour into greased 8x8 inch pan and bake at 350 for 25-30 minutes.
Saturday, June 27, 2009
Red Velvet Cake
Red Velvet Cake:
2 1/2 cups (250 grams) sifted cake flour
1/2 teaspoon salt
2 tablespoons (15 grams) Dutch-processed cocoa powder
1/2 cup (113 grams) unsalted butter, at room temperature
1 1/2 cups (300 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup (240 ml) buttermilk
2 tablespoons liquid red food coloring
1 teaspoon white distilled vinegar
1 teaspoon baking soda
Cream Cheese Frosting:
1 1/2 (360 ml) cups heavy whipping cream
1 - 8 ounce (227 grams) cream cheese, room temperature
1 - 8 ounce (227 grams) tub of Mascarpone cheese, room temperature (may substitute ricotta cheese)
3/4 teaspoon pure vanilla extract
1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted
Red Velvet Cake: Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.
In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.
In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk, in three additions, beginning and ending with the flour.
In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour. (This is done to make filling and frosting the cakes easier.)
Cream Cheese Frosting: In your food processor, or with a hand mixer, process the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and process until smooth. Transfer this mixture to a large mixing bowl.
Then, in the bowl of your electric mixer, or with a hand mixer, whip the cream until stiff peaks form. With a large spatula, gently but quickly fold a little of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream, in two stages. If the frosting is not thick enough to spread, cover and place in the refrigerator for an hour, or until it is firm enough to spread.
Assemble: With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake.
2 1/2 cups (250 grams) sifted cake flour
1/2 teaspoon salt
2 tablespoons (15 grams) Dutch-processed cocoa powder
1/2 cup (113 grams) unsalted butter, at room temperature
1 1/2 cups (300 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup (240 ml) buttermilk
2 tablespoons liquid red food coloring
1 teaspoon white distilled vinegar
1 teaspoon baking soda
Cream Cheese Frosting:
1 1/2 (360 ml) cups heavy whipping cream
1 - 8 ounce (227 grams) cream cheese, room temperature
1 - 8 ounce (227 grams) tub of Mascarpone cheese, room temperature (may substitute ricotta cheese)
3/4 teaspoon pure vanilla extract
1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted
Red Velvet Cake: Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.
In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.
In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk, in three additions, beginning and ending with the flour.
In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour. (This is done to make filling and frosting the cakes easier.)
Cream Cheese Frosting: In your food processor, or with a hand mixer, process the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and process until smooth. Transfer this mixture to a large mixing bowl.
Then, in the bowl of your electric mixer, or with a hand mixer, whip the cream until stiff peaks form. With a large spatula, gently but quickly fold a little of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream, in two stages. If the frosting is not thick enough to spread, cover and place in the refrigerator for an hour, or until it is firm enough to spread.
Assemble: With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake.
Saturday, April 5, 2008
Brownies w/Carrots and Spinach
Ok - so I'm sure the title has turned you off, but you really should try them. I just got this recipe from a friend, and they actually are yummy. They might not be the most incredible brownie I've ever tasted, but I definitely enjoyed eating it. Here it goes.
3 oz semi sweet chocolate
1/2 c carrot puree
1/2 c spinach puree
1/2 c brown sugar
1/4 c cocoa
2 T butter
2 t vanilla
2 egg whites
3/4 c flour (or oat flour)
1/2 t baking powder
1/2 t salt
Melt chocolate, being careful not to burn it (use a double boiler, or very low heat). In large bowl combine melted chocolate, carrot and spinach purees, sugar, cocoa, butter, and vanilla. Mix until smooth. Add egg whites. Mix well. Add flour, baking powder, and salt and mix until blended. Bake at 350 in a greased 8"x8" pan. Cool completely before cutting and serving. DO NOT SERVE UNTIL COOLED COMPLETELY. The brownies loose the taste of spinach as they cool.
3 oz semi sweet chocolate
1/2 c carrot puree
1/2 c spinach puree
1/2 c brown sugar
1/4 c cocoa
2 T butter
2 t vanilla
2 egg whites
3/4 c flour (or oat flour)
1/2 t baking powder
1/2 t salt
Melt chocolate, being careful not to burn it (use a double boiler, or very low heat). In large bowl combine melted chocolate, carrot and spinach purees, sugar, cocoa, butter, and vanilla. Mix until smooth. Add egg whites. Mix well. Add flour, baking powder, and salt and mix until blended. Bake at 350 in a greased 8"x8" pan. Cool completely before cutting and serving. DO NOT SERVE UNTIL COOLED COMPLETELY. The brownies loose the taste of spinach as they cool.
Monday, March 24, 2008
Carrot Cake with Cream Cheese Frosting
1 1/2 cups oil
2 cups flour
1 cup sugar
1 cup brown sugar
4 large eggs
1 teaspoon vanilla
2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 teaspoons baking soda
1 teaspoon salt
3 cups shredded carrots
1 1/2 cups coarsely chopped pecans
1 cup raisins
In large bowl, beat oil, flour, sugars, eggs and vanilla until smooth. Add cinnamon, nutmeg, soda and salt. Stir in the carrots, pecans, and raisins, and mix well. Pour batter into two greased and floured 9" cake pans. Bake at 350° for 50 minutes. Let cool for a few minutes, then remove from pan and cool completely on cooling rack. Frost with Cream Cheese frosting.
Cream Cheese Frosting
1 package cream cheese (8 oz)
1/4 c butter
splash of milk
about 4 c powdered sugar (I don't measure it)
1 t vanilla
Beat butter and cream cheese together until creamy. Add milk and gradually add powdered sugar until desired consistency. Add vanilla. Put layer of frosting in between both layers of cake. Frost top and sides of cake. For extra decoration, cover sides of cake with chopped pecans.
2 cups flour
1 cup sugar
1 cup brown sugar
4 large eggs
1 teaspoon vanilla
2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 teaspoons baking soda
1 teaspoon salt
3 cups shredded carrots
1 1/2 cups coarsely chopped pecans
1 cup raisins
In large bowl, beat oil, flour, sugars, eggs and vanilla until smooth. Add cinnamon, nutmeg, soda and salt. Stir in the carrots, pecans, and raisins, and mix well. Pour batter into two greased and floured 9" cake pans. Bake at 350° for 50 minutes. Let cool for a few minutes, then remove from pan and cool completely on cooling rack. Frost with Cream Cheese frosting.
Cream Cheese Frosting
1 package cream cheese (8 oz)
1/4 c butter
splash of milk
about 4 c powdered sugar (I don't measure it)
1 t vanilla
Beat butter and cream cheese together until creamy. Add milk and gradually add powdered sugar until desired consistency. Add vanilla. Put layer of frosting in between both layers of cake. Frost top and sides of cake. For extra decoration, cover sides of cake with chopped pecans.
Baklava
This is a Mediterranean pastry that is SOOOOO delicious. It takes a lot of work to make, but is worth it! Plan on about an hour to put together after all the prep work is done (syrup made, nuts ground and seasoned).
SYRUP
2 cups honey
1 cup water
1 cup sugar
2 cinnamon sticks(or 1/2 teaspoon ground cinnamon)
1 tablespoon lemon juice
lemon peel(without pith - 4 inch-long piece)
orange peel(without pith - 4 inch-long piece)
PASTRY
4 cups coarsley ground walnuts (the fresher the nuts you use, the
better it will taste)
2 cups coarsley ground almonds
4 tablespoons sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
3 tablespoons melted butter
1 lb phyllo dough
1 lb unsalted butter, melted
DIRECTIONS (make first so that it can cool to room temperature)
In a small saucepan, combine honey, sugar and water. Bring to a slow
boil, stirring occasionally, until the sugar is dissolved. Add lemon
juice, cinnamon sticks and peels and cook over a medium heat for 10
minutes, until slightly thickened. Remove peels and cinnamon sticks
and allow to come to room temperature before using.
In a medium bowl combine walnuts, almonds, sugar, cinnamon, nutmeg,
ground cloves and 3 tablespoons melted butter and mix thoroughly.
Place filo between sheets of waxed paper and cover with a slightly
damp towel to prevent filo from drying out. Brush bottom and sides of
an 18"x12" (cookie sheet) pan generously with melted butter. Place 8
filo sheets into bottom of pan, brushing each sheet generously with
butter. Take an additional 4 sheets of filo and place in pan allowing
sheets to drape over each of the 4 sides of pan. Brush these with
melted butter. Spread 2 cups of nut mixture into pan, distrubuting
evenly over bottom. Fold over the overlapping filo sheets brushing
each with butter, to envelop the nut mixture. Repeat layering process
2 more times to form 3 nut layers. Top pastry with remaining filo
dough and generously brush top layer with melted butter. Tuck in the
buttered filo neatly around.
Score through top layers of pastry with a sharp knife making 6 strips
lengthwise then cut 10 strips diagonally to form diamond shaped
pieces. Stud each diamond-shaped piece (and any odd looking ones near
the ends of the pan) in the centre with a whole clove per piece. Pour
remaining melted butter over pastry and lightly sprinkle some water on
top too (wet your hand under the tap twice and shake this out over the
pastry). Bake pastry in a 325 degree oven for 1 hour, until nicely
golden-brown. Allow to cool for 5 minutes. Carefully spoon cool syrup
over pastry. Allow to stand at least 3 hours or overnight. Cut through
the scored pieces and serve.
SYRUP
2 cups honey
1 cup water
1 cup sugar
2 cinnamon sticks(or 1/2 teaspoon ground cinnamon)
1 tablespoon lemon juice
lemon peel(without pith - 4 inch-long piece)
orange peel(without pith - 4 inch-long piece)
PASTRY
4 cups coarsley ground walnuts (the fresher the nuts you use, the
better it will taste)
2 cups coarsley ground almonds
4 tablespoons sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
3 tablespoons melted butter
1 lb phyllo dough
1 lb unsalted butter, melted
DIRECTIONS (make first so that it can cool to room temperature)
In a small saucepan, combine honey, sugar and water. Bring to a slow
boil, stirring occasionally, until the sugar is dissolved. Add lemon
juice, cinnamon sticks and peels and cook over a medium heat for 10
minutes, until slightly thickened. Remove peels and cinnamon sticks
and allow to come to room temperature before using.
In a medium bowl combine walnuts, almonds, sugar, cinnamon, nutmeg,
ground cloves and 3 tablespoons melted butter and mix thoroughly.
Place filo between sheets of waxed paper and cover with a slightly
damp towel to prevent filo from drying out. Brush bottom and sides of
an 18"x12" (cookie sheet) pan generously with melted butter. Place 8
filo sheets into bottom of pan, brushing each sheet generously with
butter. Take an additional 4 sheets of filo and place in pan allowing
sheets to drape over each of the 4 sides of pan. Brush these with
melted butter. Spread 2 cups of nut mixture into pan, distrubuting
evenly over bottom. Fold over the overlapping filo sheets brushing
each with butter, to envelop the nut mixture. Repeat layering process
2 more times to form 3 nut layers. Top pastry with remaining filo
dough and generously brush top layer with melted butter. Tuck in the
buttered filo neatly around.
Score through top layers of pastry with a sharp knife making 6 strips
lengthwise then cut 10 strips diagonally to form diamond shaped
pieces. Stud each diamond-shaped piece (and any odd looking ones near
the ends of the pan) in the centre with a whole clove per piece. Pour
remaining melted butter over pastry and lightly sprinkle some water on
top too (wet your hand under the tap twice and shake this out over the
pastry). Bake pastry in a 325 degree oven for 1 hour, until nicely
golden-brown. Allow to cool for 5 minutes. Carefully spoon cool syrup
over pastry. Allow to stand at least 3 hours or overnight. Cut through
the scored pieces and serve.
Rice Pudding
This recipe is adapted from the Lion House Recipes book.
2 cups cooked rice (I use the short grain brown rice that Costco sells)
2 1/4 cups milk (I use vanilla soy milk) (If you want a richer flavor, substitute 1/4 c milk with 1/4 c evaporated milk)
1 T cornstarch
1/4 t salt
1/2 c plus 2 T sugar or other sweetener
2 eggs, slightly beaten
1/8 t nutmeg
1/8 t cinnamon
1 t vanilla
1/2 c raisins
Combine cornstarch, salt, sugar in small bowl and mix well. Scald milk in a saucepan. Slowly add the sugar mixture, stirring continuously until it begins to boil. Add cooked rice, and continue to stir until it begins to boil again. Pour a little of the hot mixture into the beaten eggs while stirring rapidly. Then add it into the mixture in the saucepan and stir until it is thickened (only a couple minutes). Remove from heat. Stir in spices, vanilla, and raisins (I steam my raisins for a few minutes to plump them up a little). Serve hot or cold. We like it so much that I always make a double batch.
2 cups cooked rice (I use the short grain brown rice that Costco sells)
2 1/4 cups milk (I use vanilla soy milk) (If you want a richer flavor, substitute 1/4 c milk with 1/4 c evaporated milk)
1 T cornstarch
1/4 t salt
1/2 c plus 2 T sugar or other sweetener
2 eggs, slightly beaten
1/8 t nutmeg
1/8 t cinnamon
1 t vanilla
1/2 c raisins
Combine cornstarch, salt, sugar in small bowl and mix well. Scald milk in a saucepan. Slowly add the sugar mixture, stirring continuously until it begins to boil. Add cooked rice, and continue to stir until it begins to boil again. Pour a little of the hot mixture into the beaten eggs while stirring rapidly. Then add it into the mixture in the saucepan and stir until it is thickened (only a couple minutes). Remove from heat. Stir in spices, vanilla, and raisins (I steam my raisins for a few minutes to plump them up a little). Serve hot or cold. We like it so much that I always make a double batch.
Tuesday, October 16, 2007
Oatmeal Cake
This is one of my most favorite cake recipes. It comes from the Lion House Recipe Book. I use whole wheat flour instead of white flour. I usually don't add the coconut and nuts to the topping, just the butter, sugar, milk, and vanilla.
1 1/2 c boiling water
1 c rolled oats
1/2 butter or shortening
1 c brown sugar
1 c sugar
2 egss, well beaten
1 1/2 c flour
1 t cinnamon
1/2 t nutmeg
1 t baking soda
1/2 t salt
Pour boiling water over oats and let stand until cool. Cream butter with sugars and eggs until fluffy. Adds oats and water mixture. Sift flour with other dry ingredients and blend into creamed mixture. Pour into greased and lightly floured 13x9x2 inch baking pan. Bake at 350 degrees for 35 - 45 minutes. Spread topping on baked cake as soon as it comes out of the oven.
Topping
1/2 c butter
1 c brown sugar
1/3 c evaporated milk
1 c coconut
1 c chopped nuts
1 t vanilla
Melt butter and add sugar. Blend. Add remaining ingredients and spread on baked hot cake. Place under broiler for a minute or two, if desired.
1 1/2 c boiling water
1 c rolled oats
1/2 butter or shortening
1 c brown sugar
1 c sugar
2 egss, well beaten
1 1/2 c flour
1 t cinnamon
1/2 t nutmeg
1 t baking soda
1/2 t salt
Pour boiling water over oats and let stand until cool. Cream butter with sugars and eggs until fluffy. Adds oats and water mixture. Sift flour with other dry ingredients and blend into creamed mixture. Pour into greased and lightly floured 13x9x2 inch baking pan. Bake at 350 degrees for 35 - 45 minutes. Spread topping on baked cake as soon as it comes out of the oven.
Topping
1/2 c butter
1 c brown sugar
1/3 c evaporated milk
1 c coconut
1 c chopped nuts
1 t vanilla
Melt butter and add sugar. Blend. Add remaining ingredients and spread on baked hot cake. Place under broiler for a minute or two, if desired.
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