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CHOCOLATE ALMOND POUND CAKE

Ingredients 1/2 c. Finely chopped almonds 1 1/2 c. Sugar 4 oz. Butter, melted 4 Eggs 4 oz. Bitter chocolate, melted 1 1/2 Tsp. Almond extract 2 c. Flour 1 c. Corn meal 1 Tsp. Salt (optional) 1/2 Tsp. Baking powder 1 c. Milk Chocolate Almond Pound Cake Directions This recipe came from the echo in my early days on it. I didn't record who posted it. Preheat oven to 350 degrees. Generously grease a 12 c. Bundt pan. Coat sides with almonds. In a large bowl, beat sugar and butter until light and fluffy. Add eggs, one at a time, mixing well after each egg. Stir in chocolate and almond extract. Combine flour, corn meal, salt and baking powder. Add alternately with milk to chocolate mixture, mixing at low speed until well blended. Spoon into pan. Bake 50-60 minutes. Cool 10 minutes. remove from pan and cool on rack. Serves 16 *Ellen*

CARROT CAKE WITH CREAM CHEESE GLAZE


Ingredients 4 ea. Eggs 3 Tbs. Brown sugar, packed 4 Tsp. Vegetable oil 1 Tsp. Vanilla 1 1/3 c. Instant dry milk powder 3/4 c. Whole wheat flour 2 Tsp. Baking soda 2 Tsp. Ground cinnamon 3 c. Grated carrots 1 c. Crushed pineapple, drained 1/4 c. Dark raisins Directions Spray an 8 tube pan with nonstick cooking spray and set aside. Combine eggs sugar oil and vanilla; beat well. With mixer at low speed beat in milk powder flour baking soda and cinnamon until thoroughly combined. Stir in remaining ingredients. Pour into pan and bake 40-45 minutes until cake tests done. Cool in pan for 5 minutes. Remove cake from pan; drizzle with CREAM CHEESE GLAZE. "

Fruit Cocktail Cake Icing


Ingredients 1 1/2 c. Sugar 6 oz. (1 1/2 sticks) Margarine 1/2 c. Pecans 1/2 c. Coconut 1 c. Undiluted Evaporated Milk Directions Cook sugar, oleo, and milk until thick. Remove from heat and add pecans and coconut. Pour over hot cake.

Chocolate Almond Rum Cake


Ingredients 8 oz. Chocolate, dark cooking 1/3 c. Rum 8 oz. Butter, unsalted 1 c. Sugar, confectioners; plus -2 Tbs. 6 Egg; separated 1 c. Almonds, ground 3/4 c. Flour CHOCOLATE ICING: 4 oz. Chocolate, dark cooking 4 oz. Butter, unsalted 2 Tbs. Rum 1 c. Almonds, flaked Directions Melt chocolate and rum over hot water. Cool, do not allow to set. Cream butter and sugar until light and fluffy, add egg yolks gradually. Beat well. Transfer mix to large bowl. Stir in chocolate mix and almonds. Beat egg whites until firm peaks form. Add extra sugar. Beat until dissolved. Fold egg whites and sifted flour gradually into chocolate mix. Spread into well-greased deep round cake tin which has base lined with greased, grease-proof paper. Bake in moderate oven (350 degree) 50 minutes. Stand five minutes before turning onto wire rack to cool. When cold, spread top and side with chocolate icing. Toast flaked almonds five minutes in moderate oven and cool. Press toasted, flaked almonds around top and side. Icing: Melt chocolate, butter, and rum together over hot water. Stir till smooth. Cool until thick and spreadable.

Apple Sauce Fruit Cake


Ingredients 2 1/3 c. Thick well-drained apple sauce 1 c. Shortening 4 Eggs, well beaten 1 c. Whole wheat flour 4 Tsp. Baking soda 1 c. Nuts, broken 3 Tsp. Cinnamon 1 Tsp. Mace 1 Tsp. Allspice 1 Tsp. Cloves 2 Tsp. Nutmeg 2/3 c. Molasses 2 c. Brown sugar 6 Tbs. Lemon juice 4 c. White flour 1 3/4 Tsp. Salt 2 lb. Seeded raisins 1/4 lb. Citron, thinly sliced Directions Cream sugar and shortening. Add apple sauce, which has been sieved to remove all lumps, molasses, eggs, and lemon juice. Sift white flour, measure, and sift with baking soda, salt, and spices. Dredge raisins in whole wheat flour. Add white flour mixture to batter gradually. Beat thoroughly. Add dredged raisins. Put a layer of the batter into a paper-lined baking pan. Add a layer of citron and nuts, cover with a layer of the batter. Repeat, having the top layer of the batter. Bake in a slow oven (300 to 325 F) about 2 hours. Mrs. S.F. Caruso, Laurel, MT.

Crustless Apple Pie with Vanilla Ice Cream


Ingredients 1 tablespoon unsalted butter 4 Golden Delicious apples, peeled, cored, cut into 16ths 1/2 teaspoon ground cinnamon 2 tablespoons brown sugar 1 orange, juiced Vanilla ice cream Directions In a medium heated skillet add the butter then add the apples. Cook for about 2 to 5 minutes then add the cinnamon, brown sugar and orange juice. Swirl the apples around to make sure they all get coated. Cook another 5 minutes until apples are soft and caramelize. Serve warm with scoop of vanilla ice cream. Fried Pies Ingredients 6 cups all-purpose flour 4 tablespoons granulated sugar 1/2 teaspoon salt 1 cup shortening 2 eggs, beaten 2 cups buttermilk, more if needed Apple pie filling, canned Cherry pie filling, canned Powdered sugar, for sprinkling Directions To make the pastry, mix together the flour, granulated sugar and salt. Cut in 1/2 cup of the shortening until the mixture resembles coarse crumbs. Add 1 of the eggs and the buttermilk and stir until it just comes together. Add a little more buttermilk if needed. Form it into a ball and refrigerate for at least an hour. To make the pies, roll the pastry out into a large square. Trim the edges to make a rectangle. Cut into 8 to 10 long rectangles, using a butter knife. Spoon a tablespoon or so of filling into the top half of one of the rectangles. Use the remaining beaten eggs to seal the edges by folding the bottom half of the rectangle over the top. Then crimp the edges shut with a fork. Repeat with the other pies, filling half with apple pie filling and half with cherry pie filling Heat the remaining 4 cups shortening in a medium, deep saucepan over medium-high heat. Fry the pies until golden brown, 2 to 3 minutes per side. Remove and immediately drain on paper towels. Sprinkle with powdered sugar and serve. Warm Apple Pies Ingredients 4 whole-wheat flour tortillas 1/4 cup peanut butter 1/2 (21-ounce) can apple pie filling 1 tablespoon sugar 2 tablespoons cream cheese, room temperature 1 tablespoon milk 1 tablespoon powdered sugar 1/2 teaspoon pumpkin pie spice Directions Preheat the oven to 350 degrees F. Warm the tortillas in a microwave to make them pliable. Spread each tortilla with 1 tablespoon of peanut butter. Divide the apple filling between the 4 tortillas. Fold in sides and then roll up each tortilla. Transfer to an ungreased baking sheet and make a couple of slashes in the top to allow the steam to vent. Sprinkle the tops of tortillas with 1 tablespoon sugar and bake until lightly browned, about 10 minutes. Remove from the oven and put the tortillas on a serving platter. In a small bowl, whisk together the cream cheese, milk, powdered sugar, and pumpkin pie spice. Brush on the apple pies and serve.

Apple and Cheese Pie

Ingredients Butter, for greasing the pie dish 5 medium Granny Smith apples, peeled, cored and quartered (about 2 1/2 pounds) 1 cup coarsely grated sharp white Cheddar (4 ounces) 2/3 cup dark brown sugar 2 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature 1 tablespoon all-purpose flour 1 teaspoon ground cinnamon 1/4 teaspoon freshly ground nutmeg 1/4 teaspoon kosher salt Two 9-inch-diameter, unroll-and-bake refrigerated pie crusts 1 egg white, beaten until frothy Directions Position an oven rack on the bottom third of the oven and preheat to 400 degrees F. Butter the sides and bottom of a 9-inch-diameter glass or ceramic pie dish. Cut the apple quarters into 3 wedges. Mix the apples, cheese, sugar, butter, flour, cinnamon, nutmeg and salt in a medium bowl. Unroll one crust and place in the buttered pie dish. Brush the inside of the crust with some of the egg white to coat. Pour the apple filling into the crust. Unroll the second crust and place on top of the filling. Pinch the edge of the top crust and the edge of the bottom crust together to seal. Fold the double edge under and crimp, making a decorative edge. Brush the top of the pie with more of the egg white. Cut several slits in the top crust to allow steam to escape. Bake the pie until the crust is deep golden and the filling is bubbling through the slits, about 1 hour. Cover the edges of the pie with foil if the crust browns too quickly. Cool the pie for about 20 minutes before serving.

Ingredients Pie Dough: 3 cups all-purpose flour 2 teaspoons kosher salt 2 teaspoons sugar 1 cup (2 sticks) unsalted butter, very cold, cut into 16 pieces 1/4 cup lard, very cold, cut into 4 pieces 8 to 12 tablespoons ice water Directions Whisk the flour with the salt and sugar in a large bowl. Toss half the butter and lard in the flour to coat, then use a pastry blender or knives or your fingers to cut in the fats until pea sized or a bit smaller. Toss the rest of the butter and lard into the mixture, then cut in again until the mixture resembles coarse meal with some larger chunks of fat throughout. Use your finger to draw a trench down the center of the mixture, and sprinkle about 2 tablespoons of the water down the trench and around the outside of the flour. Toss the flour with the water using your fingers or a rubber spatula. Repeat until the dough comes together in shaggy chunks. Turn the dough onto a lightly floured board and use the heel of your hand to smear pieces of dough away from you. Gather the dough together with a pastry scraper and press into a large disk. Wrap tightly and refrigerate a few hours before using. On a lightly floured surface, roll the dough just slightly thicker than 1/8-inch. Cut out 5-inch circles, place on parchment on a baking sheet, and chill while you prepare the filling.

Beer Bread
Ingredients: 1 package active dry yeast 1/4 cup warm water 1 cup beer, room temperature 1 tbsp cream cheese 1 tbsp sugar 1-1/2 tsp salt 3 cups bread flour Preparation: In small bowl, mix water and yeast. Stir until yeast is dissolved. In large bowl, add beer, cream cheese, sugar, and salt. Pour in yeast and stir. Mix in 2-1/2 cups flour. Turn out onto floured board and knead in the remaining half cup of flour or until the dough is soft and smooth. Put dough in greased bowl and turn dough so that the top is greased. Cover and let rise in warm place for about 60 minutes, or until double in size. Punch down dough with your fist. Turn dough out onto floured board and knead for about 1 minute. Preheat oven 375 degrees F. Form dough into 1 loaf. Put into buttered bread pan. Cover and let rise until double in size, about 30 minutes. Score dough by cutting three slashes across the top with a sharp knife. Put in oven and bake for about 45 minutes or until golden brown. Turn out bread and let cool on a rack or dishtowel.

Whole Wheat Bread


Ingredients: 2 tsp honey 1 tbsp vegetable oil 1 cup warm water 1 tsp salt 1-1/2 tsp active dry yeast 2 tbsp dry milk 2 tbsp raw wheat bran 1-1/2 cups whole wheat flour 1/2 cup plus 1 tbsp bread flour Preparation: In medium bowl, add honey, vegetable oil, and warm water. Stir. Stir in salt, yeast, dry milk, and raw wheat bran. Mix in whole wheat flour, then mix in about 1/4 cup bread flour. Turn dough out onto lightly floured board and knead the remaining 1/4 cup plus tablespoon of bread flour into the dough for about 5 minutes. When finished, the dough will be slightly sticky. Grease medium size bowl. Put dough into bowl and turn dough over so that the top of dough is lightly greased. Cover with clean cloth and let dough rise in warm place for about 45 minutes or until double in size. Turn dough out onto board and knead out air bubbles for about 3 minutes. Shape into bread loaf. Grease bread pan. Sprinkle cornmeal on bread pan, if desired. Place loaf in pan. Cover and let rise for about 30 minutes or until double in size. Bake bread at 350 degrees F for 40 minutes. Turn out on rack or onto clean kitchen towel and allow to cool. Bread can be frozen in a sealed freezer bag for up to 3 months.

Maple Wheat Bread


Ingredients: 2/3 cup warm water 1/3 cup maple syrup 2 tablespoons dry milk 1 tablespoon shortening 1-1/2 teaspoons active dry yeast 1 cup whole wheat flour 3/4 bread flour, approx. Preparation: In medium bowl, mix together water, maple syrup, dry milk, shortening, and yeast. Stir in whole wheat flour. Mix in bread flour, a quarter cup at a time, until dough pulls away from the bowl. Turn dough out onto floured board and begin to knead for about 10 minutes or until smooth, adding more flour as needed. Grease medium bowl. Put dough in bowl and turn so that the dough is greased on the top. Cover and let rise in warm place for about 45 minutes or until double in size. Punch down dough. Turn out onto floured board and knead for about 5 minutes. Shape dough into loaf. Grease loaf pan. Put loaf in pan, cover with clean cloth and allow to rise for about 30 minutes or until double in size. Bake at 350 degrees F for 35 minutes or until golden brown. Remove loaf from pan and let cool on rack or clean cloth.

Oatmeal Wheat Bread Recipe


Ingredients: 2 tsp vegetable oil 1/4 cup milk, room temperature 3/4 cup warm water (95 to 110 degrees F) 1 tsp salt 1-1/2 tsp active dry yeast 2 tsp partially refined sugar 1/2 cup whole wheat flour 1/3 cup rolled oats 1 cup bread flour, about Preparation: In medium bowl, add vegetable oil, milk, and warm water. Stir in salt, yeast, and sugar. Mix in whole wheat flour, and oats. Mix in enough bread flour to make a thick dough that can be kneaded by hand. Turn dough out onto lightly floured board and knead the dough for 5 minutes. When finished, the dough will be slightly sticky. Grease medium size bowl. Put dough into bowl and turn dough over so that the top of dough is also lightly greased. Cover with clean cloth and let dough rise in warm, draft-free place for about 45 minutes or until double in size. Turn dough out onto board and knead out air bubbles for about 3 minutes. Shape into bread loaf. Grease bread pan. Sprinkle cornmeal on bread pan, if desired. Place loaf in pan. Cover and let rise in warm, draft-free spot for about 30 minutes or until double in size. Bake bread at 350 degrees F for 40 minutes. Turn bread out onto rack or clean kitchen towel and allow to cool. Bread can be frozen in a sealed freezer bag for up to 3 months.

Super Easy Bread for Beginners


Ingredients: 3/4 cup warm water 1 package active dry yeast 1 tsp salt 1-1/2 tbsp sugar 1 tbsp vegetable shortening 1/2 cup milk 3 cups all-purpose flour, approximately Preparation: In large bowl, add the warm water. Slowly stir in dry yeast. Continue to stir until yeast is dissolved. Add salt, sugar, shortening, and milk to bowl. Stir. Mix in the first 2 cups of flour. If needed, begin adding more flour, one tablespoon at a time, until the dough chases the spoon around the bowl. You do not need to use up all the flour called for in this recipe, or you may need more flour than called for. The amounts vary depending on many factors, including weather, which is why most bread recipes only give an approximate amount of flour needed. Turn dough out onto floured board and knead, adding small spoonfuls of flour as needed, until the dough is soft and smooth, not sticky to the touch. Put dough in buttered bowl, turn dough over so that the top of dough is greased. Cover and let rise in warm spot for 1 hour. Punch down dough. Turn out onto floured board and knead. Preheat oven at 375 degrees F. Form dough into loaf and set in buttered bread pan. Cover and let rise for about 30 minutes. Score dough by cutting three slashes across the top with a sharp knife. Put in oven and bake for about 45 minutes or until golden brown. Turn out bread and let cool on a rack or clean dishtowel.

Chocolate Chip Cookies


Ingredients 2 1/4 cups all-purpose flourn 1 teaspoon baking soda 1/2 teaspoon salt 1 cup unsalted butter, at room temperature 3/4 cup granulated white sugar 3/4 cup firmly packed light or dark brown sugar 2 teaspoons pure vanilla extract 2 cups Ghirardelli Milk Chocolate Chips 1 cup chopped walnuts or pecans (optional) Directions 1. Preheat the oven to 375 degrees F. Stir together the flour, baking soda, and salt; set aside. 2. In a large bowl, beat the butter with the white and brown sugars using anelectric mixer at medium speed until the mixture is creamy and lightened in color, about 4 minutes. Add the vanilla and eggs, one at a time, mixing on low speed until incorporated. 3. Gradually blend the flour mixture into the creamed mixture. Stir in the chocolatechips and nuts. Drop by the tablespoonful onto ungreased cookie sheets about 2 inches apart. 4. Bake for 9 to 11 minutes, until the cookies are golden brown. Transfer the cookies to wire racks to cool. Store in airtight container at room temperature for up to one week.

Soldier Buttons

Ingredients 2 cups all-purpose flour 1 cup butter, softened 1 cup confectioners' sugar 1 egg 1 teaspoon vanilla extract 1/4 cup strawberry preserves Directions 1. Mix together flour, confectioners' sugar, butter or margarine, egg, and vanilla. 2. Shape dough with your hands to 1 1/2 inch rounds, and place on greased cookie sheets. Press your finger in the middle, and fill each hole with jam. 3. Bake at 350 degrees F (175 degrees C) for 12 minutes, or until the bottoms are lightly browned.

Cranberry Pistachio Biscotti


Ingredients 1 cup chocolate cookie crumbs 2/3 cup (135 grams) granulated white sugar 2 large eggs 1 teaspoon pure vanilla extract 1 teaspoon baking powder 1/4 teaspoon salt 1 3/4 cups (245 grams) all-purpose flour 1/2 cup (60 grams) shelled, unsalted pistachios, coarsely chopped 1/2 cup (75 grams) dried cranberries or cherries Directions 1. Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Line a baking sheet with parchment paper. Set aside. 2. In the bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs on high speed until thick, pale, and fluffy (about 5 minutes). (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) At this point beat in the vanilla extract. In a separate bowl, whisk together the flour, baking powder and salt. Add to the egg mixture and beat until combined. Fold in the chopped pistachios and cranberries. 3. Transfer the dough to your parchment lined baking sheet and form into a log, about 12 inches (30 cm) long and 3 1/2 inches (9 cm) wide. You may have to dampen your hands to form the log as the dough is quite sticky. Bake for 25 minutes, or until firm to the touch. Remove from oven and let cool on a wire rack for about 10 minutes. 4. Reduce oven temperature to 325 degrees F (165 degrees C). Transfer the log to a cutting board and cut into 3/4 inch (2 cm) slices, on the diagonal. Place the biscotti, cut side down, on the baking sheet. Bake for about 10 minutes, turn slices over, and bake for another 10 minutes or until golden brown. Remove from oven and let cool. Store in an airtight container.

Peanut Butter Cup Cookies


Ingredients 2 1/2 cups (325 grams) all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup (226 grams) unsalted butter, room temperature 3/4 cup (160 grams) light brown sugar 3/4 cup (150 grams) granulated white sugar 2 large eggs 1 teaspoon pure vanilla extract Directions 1. Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter, or spray with a nonstick vegetable spray, 48 miniature muffins tins. 2. In a bowl, whisk together the flour, baking soda, and salt. 3. In the bowl of your electric mixer (or with a hand mixer), beat the butter. Add the sugars and beat until light and fluffy (about 2 - 3 minutes). Add the eggs, one at a time, beating well after each addition. 1. Beat in the vanilla extract. Add the flour mixture and beat just until incorporated. Fill each miniature muffin cup with about one tablespoon of batter. 4. Bake the cookies for about 8 minutes, or until the cookies are lightly browned around the edges but still soft in the center. (Note: While the cookies are baking remove the foil wraps and paper liners from each peanut butter cup.) Remove the cookies from the oven, and gently press one miniature peanut butter cup into the center of each cookie. The peanut butter cup should be even with the top of the batter. Return the cookies to the oven and bake an additional 3 minutes or until cookies are golden brown. 5. Remove from oven and cool completely (about two hours) on a wire rack before removing the cookies from the pan. These can be stored for several days at room temperature or in the refrigerator, or they can be frozen.

Swedish Angel Crisps Cookies


Ingredients 1/2 Cup white sugar 1/2 Cup brown sugar 1/2 Cup shortening 1/2 Cup butter or margarine 1 egg 1 teaspoon vanilla extract 2 Cup all-purpose flour 1 teaspoon baking soda 1 teaspoon cream of tartar 1/2 Cup chopped nuts sugar for rolling cookie balls Directions 1. Preheat oven to 350 F. Cream together the shortening, sugars, and butter until smooth. 2. Stir in the egg and vanilla extract. 3. Sift together the flour, baking soda, and cream of tartar. 4. Stir into the sugar mixture. 5. Roll dough into walnut sized balls. 6. Roll the balls in chopped nuts then in sugar. 7. Place on an ungreased cookie sheet and bake for 12 to 15 minutes or until cookies are light brown.

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