From:
This is a classic Depression-era cake... but it has made a resurgence due to its extreme allergy-friendliness!
Ingredients:
1 2/3 c. AP flour
1 c. brown sugar
1/4 c. cocoa powder
1 tsp. baking soda
1/4 tsp. salt
1 c. water
1/3 c. vegetable oil (I use canola)
1 tsp. vinegar
3/4 tsp. vanilla
1/2 c. chocolate chips (if desired)
Directions:
In food processor, stand mixer, or just by hand, blend flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Beat till smooth. Pour into greased and floured 8x8 pan. Sprinkle with chocolate chips, if desired. Bake 35 to 40 minutes or till a pick comes out clean. Cool in pan on rack.
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Nov 17, 2011
Oct 7, 2011
No-Bake Cookies
Ingredients:
2 c. sugar
1/4 c. cocoa
1 stick butter
1/2 c. milk
1 c. peanut butter
1 T vanilla
3 c. oats
Directions:
In a medium saucepan, bring the sugar, cocoa, butter and milk to a boil. Boil one minute, then add peanut butter, vanilla and oats. Let it cool for a minute or two to harden up a bit, then drop by spoonfuls onto waxed paper and let set.
2 c. sugar
1/4 c. cocoa
1 stick butter
1/2 c. milk
1 c. peanut butter
1 T vanilla
3 c. oats
Directions:
In a medium saucepan, bring the sugar, cocoa, butter and milk to a boil. Boil one minute, then add peanut butter, vanilla and oats. Let it cool for a minute or two to harden up a bit, then drop by spoonfuls onto waxed paper and let set.
Sep 23, 2011
Rhubarb Custard Pie
From:
my mother
Ingredients:
filling
1 1/2 c.white sugar
1/4 c. flour
1/2 tsp. nutmeg or cinnamon
3 eggs
4 c. rhubarb, sliced
topping
1/2 c. flour
1/4 c. brown sugar
1/3 c. butter
pie crust
Directions:
In a large bowl, combine the sugar, flour, nutmeg and eggs very well. Stir in rhubarb by hand and turn into pie crust.
In a small bowl, combine flour, brown sugar and butter. Use a pastry cutter to combine until crumbly. Sprinkle over the top of the pie filling.
Cover the edges with foil. Bake at 400 for 20 minutes, then remove foil and bake for another 20, or until topping is golden.
my mother
Ingredients:
filling
1 1/2 c.white sugar
1/4 c. flour
1/2 tsp. nutmeg or cinnamon
3 eggs
4 c. rhubarb, sliced
topping
1/2 c. flour
1/4 c. brown sugar
1/3 c. butter
pie crust
Directions:
In a large bowl, combine the sugar, flour, nutmeg and eggs very well. Stir in rhubarb by hand and turn into pie crust.
In a small bowl, combine flour, brown sugar and butter. Use a pastry cutter to combine until crumbly. Sprinkle over the top of the pie filling.
Cover the edges with foil. Bake at 400 for 20 minutes, then remove foil and bake for another 20, or until topping is golden.
Fudge Pie
From:
my friend Laura
Ingredients:
1 stick butter
1 oz. unsweetened chocolate
1 c. sugar
2 eggs
1/2 c. flour
1 tsp. vanilla
Directions:
Melt the butter and chocolate. Stir in the remaining ingredients, then pour into a greased pie pan. Bake at 325 for 25 minutes.
Note: can sprinkle 1/2 c. chopped nuts on the top if desired!
my friend Laura
Ingredients:
1 stick butter
1 oz. unsweetened chocolate
1 c. sugar
2 eggs
1/2 c. flour
1 tsp. vanilla
Directions:
Melt the butter and chocolate. Stir in the remaining ingredients, then pour into a greased pie pan. Bake at 325 for 25 minutes.
Note: can sprinkle 1/2 c. chopped nuts on the top if desired!
Sep 16, 2011
Pumpkin Cake
Ingredients:
1 c. raisins
1 c. apple juice
2 1/2 c. flour
2 1/2 t. baking powder
2 t. baking soda
1 t. cinnamon
1/2 t. ground nutmeg
1/4 t. ground cloves
1/4 t. ground ginger
1/4 t. ground allspice
1 t. salt
2 c. sugar
3/4 c. oil
1/2 c. applesauce
1 t. vanilla
15 oz. can pumpkin
4 eggs
Directions:
Place raisins in a small bowl. Cover with apple juice. Let sit for an hour, than drain and pat dry. Grease and flour a 13 x 9 pan or large bundt pan. Preheat oven to 350 degrees. In a medium bowl, combine all the dry ingredients. In a large bowl, combine the sugar and oil. Add the applesauce, pumpkin and vanilla. Stir thoroughly, then add eggs, beating after each one.
Stir raisins into the dry ingredients, using your fingers (if necessary) to make sure that all the raisins are separated. Gently stir dry ingredients into the pumpkin mixture until combined, but do not overmix. Pour into your prepared pan, and bake for 35 minutes (if 13 x 9 pan - will definitely take longer in a bundt).
Glaze if desired with powdered sugar, milk and cinnamon.
1 c. raisins
1 c. apple juice
2 1/2 c. flour
2 1/2 t. baking powder
2 t. baking soda
1 t. cinnamon
1/2 t. ground nutmeg
1/4 t. ground cloves
1/4 t. ground ginger
1/4 t. ground allspice
1 t. salt
2 c. sugar
3/4 c. oil
1/2 c. applesauce
1 t. vanilla
15 oz. can pumpkin
4 eggs
Directions:
Place raisins in a small bowl. Cover with apple juice. Let sit for an hour, than drain and pat dry. Grease and flour a 13 x 9 pan or large bundt pan. Preheat oven to 350 degrees. In a medium bowl, combine all the dry ingredients. In a large bowl, combine the sugar and oil. Add the applesauce, pumpkin and vanilla. Stir thoroughly, then add eggs, beating after each one.
Stir raisins into the dry ingredients, using your fingers (if necessary) to make sure that all the raisins are separated. Gently stir dry ingredients into the pumpkin mixture until combined, but do not overmix. Pour into your prepared pan, and bake for 35 minutes (if 13 x 9 pan - will definitely take longer in a bundt).
Glaze if desired with powdered sugar, milk and cinnamon.
Sep 12, 2011
Really, Really Good Chocolate Chip Cookies
From:
Sips and Spoonfuls
Ingredients:
Sips and Spoonfuls
(Photo from Sips and Spoonfuls)
Ingredients:
2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter
1 cup packed brown sugar
1/2 cup white sugar
1/2 cup white sugar
1 tbs vanilla extract
1 egg
1 egg yolk
2 cups milk chocolate chip cookies
Directions: Preheat the oven to 325 degrees. Line a cookie tray with parchment paper. In a bowl, mix together, the flour, salt and baking soda.
Using the paddle attachment of your stand mixer, beat the butter and both white and brown sugars until light and creamy. Add the egg, followed by the yolk and vanilla extract. Beat thoroughly. With the mixer speed on low, add the flour mixture until just combined. Fold in the chocolate chips.
Using an ice cream scoop or a tablespoon, dollop cookie batter onto the parchment paper leaving ample space around each one. Bake in the oven for 13-15 minutes, rotating halfway through. Be careful not to overbake, but make sure they are starting to firm up. Cool the cookies on the cookie sheet for at least 10 minutes before transferring onto a wire rack.
Sep 2, 2011
Blueberry Crumb Cake
From:
Her Royal Bloggity Highness, the Pioneer Woman
For the cake:
5 T. butter
3/4 c. sugar
1 egg
1/2 t. vanilla
2 c. AP flour
2 1/4 t. baking powder
1/2 t. salt
3/4 c. whole milk
2 c. fresh blueberries
For the topping:
6 T. butter
1/2 c. sugar
1/2 t. cinnamon
1/2 c. flour
1/4 t. salt
Directions:
Preheat oven to 350 degrees.
Combine flour, baking powder, and a salt. Stir and set aside.
Cream 1/2 stick plus 1 tablespoon butter with cinnamon and sugar. Add egg and mix until combined. Add vanilla and mix. Add flour mixture and milk alternately until totally incorporated. Do not overbeat. Stir in blueberries until evenly distributed.
Grease a 9 x 13 inch baking pan. Pour in batter.
In a separate bowl, combine topping ingredients and cut together using two knives or a pastry cutter. Sprinkle over the top of the cake.
Bake cake for 40 to 45 minutes, or until golden brown. Sprinkle with sugar. Cut into squares and serve with softened butter.
Her Royal Bloggity Highness, the Pioneer Woman
(Photo from The Pioneer Woman)
IngredientsFor the cake:
5 T. butter
3/4 c. sugar
1 egg
1/2 t. vanilla
2 c. AP flour
2 1/4 t. baking powder
1/2 t. salt
3/4 c. whole milk
2 c. fresh blueberries
For the topping:
6 T. butter
1/2 c. sugar
1/2 t. cinnamon
1/2 c. flour
1/4 t. salt
Directions:
Preheat oven to 350 degrees.
Combine flour, baking powder, and a salt. Stir and set aside.
Cream 1/2 stick plus 1 tablespoon butter with cinnamon and sugar. Add egg and mix until combined. Add vanilla and mix. Add flour mixture and milk alternately until totally incorporated. Do not overbeat. Stir in blueberries until evenly distributed.
Grease a 9 x 13 inch baking pan. Pour in batter.
In a separate bowl, combine topping ingredients and cut together using two knives or a pastry cutter. Sprinkle over the top of the cake.
Bake cake for 40 to 45 minutes, or until golden brown. Sprinkle with sugar. Cut into squares and serve with softened butter.
Dec 21, 2009
Spritz Cookies
Ingredients:
1 cup butter (can substitute Earth Balance to make dairy free)
1 cup powdered sugar
1 egg
1 tsp. almond extract
a few drops food coloring (optional)
¼ tsp. salt
2 ¼ cups all-purpose flour
Directions:
Preheat the oven to 375 degrees. Cream butter and sugar well. Add egg and almond extract and mix until light and fluffy. Add food coloring if desired. Mix in salt and flour. Fill cookie press; press onto cool ungreased baking sheets. Add sprinkles if desired. Bake at 375 for 5 minutes or just until set. Cool on wire racks.
1 cup butter (can substitute Earth Balance to make dairy free)
1 cup powdered sugar
1 egg
1 tsp. almond extract
a few drops food coloring (optional)
¼ tsp. salt
2 ¼ cups all-purpose flour
Directions:
Preheat the oven to 375 degrees. Cream butter and sugar well. Add egg and almond extract and mix until light and fluffy. Add food coloring if desired. Mix in salt and flour. Fill cookie press; press onto cool ungreased baking sheets. Add sprinkles if desired. Bake at 375 for 5 minutes or just until set. Cool on wire racks.
Dec 20, 2009
Jam Thumbprint Cookies
Ingredients:
¾ cup butter, softened
½ cup white sugar
1 tsp vanilla extract
2 egg yolks
¼ tsp salt
1 ¾ cups AP flour
½ cup jam or preserves, any flavor
Directions:
Preheat the oven to 375 degrees. Cream together the butter, sugar, vanilla and egg yolks. Mix in salt and add flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft to work with, refrigerate for 15-20 minutes. Place balls 2 inches apart on cool ungreased baking sheets.
Use your thumb or the handle of a wooden spoon to make an indentation in the center of each cookie. Spoon your jam into a sandwich bag and snip off a tiny corner of the bag. Use this to pipe about ½ tsp. of jam into each indentation. Bake at 375 for 8-10 minutes or until golden brown on the bottom. Cool on wire racks.
¾ cup butter, softened
½ cup white sugar
1 tsp vanilla extract
2 egg yolks
¼ tsp salt
1 ¾ cups AP flour
½ cup jam or preserves, any flavor
Directions:
Preheat the oven to 375 degrees. Cream together the butter, sugar, vanilla and egg yolks. Mix in salt and add flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft to work with, refrigerate for 15-20 minutes. Place balls 2 inches apart on cool ungreased baking sheets.
Use your thumb or the handle of a wooden spoon to make an indentation in the center of each cookie. Spoon your jam into a sandwich bag and snip off a tiny corner of the bag. Use this to pipe about ½ tsp. of jam into each indentation. Bake at 375 for 8-10 minutes or until golden brown on the bottom. Cool on wire racks.
Nov 17, 2008
Leftover Oatmeal Cookies
Ingredients:
2 c. sifted flour
1 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1 c. sugar
2/3 c. shortening (I use Earth Balance, a butter substitute)
2 eggs
1 1/2 c. cooked oatmeal
Directions:
Sift dry ingredients together. Add shortening and eggs and beat until creamy (about 2 minutes). Stir in oatmeal. Drop from teaspoon onto greased baking sheets. Bake at 375 degrees for 12-15 minutes. Yield: 4 dozen.
2 c. sifted flour
1 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1 c. sugar
2/3 c. shortening (I use Earth Balance, a butter substitute)
2 eggs
1 1/2 c. cooked oatmeal
Directions:
Sift dry ingredients together. Add shortening and eggs and beat until creamy (about 2 minutes). Stir in oatmeal. Drop from teaspoon onto greased baking sheets. Bake at 375 degrees for 12-15 minutes. Yield: 4 dozen.
Nov 16, 2008
Cooked Oatmeal Scones
taken from Seasonal Ontario Food
Ingredients:
2 tablespoons butter - (dairy-free Earth Balance turned out just fine)
2 tablespoons honey
1 cup cooked oatmeal
2/3 cup milk - (rice milk was just fine)
1 3/4 cups soft whole wheat flour (or a bit more)
4 teaspoons baking powder
1/2 teaspoon salt
Directions:
Melt the butter and honey together, and mix them into the cool, cooked oatmeal. (If you are really on top of making these, you can mix the butter and honey into the oatmeal while it is still warm, and set it aside until it is moderately cool.)
Preheat the oven to 350°F.
Mix the milk in with the oatmeal, half at a time.
Mix the flour, baking powder, and salt. You may wish to adjust the salt depending on how much was used in cooking the oatmeal- I am assuming not very much, if any.
Mix the flour into the oatmeal. If the mixture seems too moist, add a little more flour. (This will depend on how moist your cooked oatmeal was. When enough flour has been stirred in, the dough will form a rough ball.)
Roll out to 1" thick and cut in wedges, or scoop it out with an ice cream scoop and flatten it to 1" with dampened hands. Bake on a greased and floured sheet - or parchment paper is easier and neater - at 350°F for 15 to 20 minutes.
Ingredients:
2 tablespoons butter - (dairy-free Earth Balance turned out just fine)
2 tablespoons honey
1 cup cooked oatmeal
2/3 cup milk - (rice milk was just fine)
1 3/4 cups soft whole wheat flour (or a bit more)
4 teaspoons baking powder
1/2 teaspoon salt
Directions:
Melt the butter and honey together, and mix them into the cool, cooked oatmeal. (If you are really on top of making these, you can mix the butter and honey into the oatmeal while it is still warm, and set it aside until it is moderately cool.)
Preheat the oven to 350°F.
Mix the milk in with the oatmeal, half at a time.
Mix the flour, baking powder, and salt. You may wish to adjust the salt depending on how much was used in cooking the oatmeal- I am assuming not very much, if any.
Mix the flour into the oatmeal. If the mixture seems too moist, add a little more flour. (This will depend on how moist your cooked oatmeal was. When enough flour has been stirred in, the dough will form a rough ball.)
Roll out to 1" thick and cut in wedges, or scoop it out with an ice cream scoop and flatten it to 1" with dampened hands. Bake on a greased and floured sheet - or parchment paper is easier and neater - at 350°F for 15 to 20 minutes.
Nov 6, 2008
Cranberry Bread
Ingredients:
2 cups AP flour
2 cups WW flour
1 tbsp. baking powder
1 tsp. baking soda
1 tbsp. orange peel
dash salt
1 cup walnuts, chopped
12 oz. bag cranberries, rinsed & chopped
1/4 cup butter
1 1/2 cups brown sugar
2 eggs
1 1/2 cups orange juice
Directions:
Blend flours, baking powder, baking soda, orange peel and salt in processor. Place in large mixing bowl. Add walnuts and cranberries to bowl. In processor, blend butter and sugar. Add eggs and juice. Turn into bowl, and blend til just mixed. Pour into 2 greased loaf pans. Bake at 350 for 1 hour. Or, make 24 muffins and
one mini loaf pan. Bake at 350 for about 25 minutes.
2 cups AP flour
2 cups WW flour
1 tbsp. baking powder
1 tsp. baking soda
1 tbsp. orange peel
dash salt
1 cup walnuts, chopped
12 oz. bag cranberries, rinsed & chopped
1/4 cup butter
1 1/2 cups brown sugar
2 eggs
1 1/2 cups orange juice
Directions:
Blend flours, baking powder, baking soda, orange peel and salt in processor. Place in large mixing bowl. Add walnuts and cranberries to bowl. In processor, blend butter and sugar. Add eggs and juice. Turn into bowl, and blend til just mixed. Pour into 2 greased loaf pans. Bake at 350 for 1 hour. Or, make 24 muffins and
one mini loaf pan. Bake at 350 for about 25 minutes.
Oct 28, 2008
Homemade Cocoa Mix
Ingredients:
2 cups nonfat dry milk powder
3/4 cup white sugar
1/2 cup cocoa powder
1/2 cup powdered non-dairy creamer
dash salt
Directions:
Blend well. Store in tightly covered container. Makes 15 to 16 servings. To make a single serving, combine 1/4 cup mix and 3/4 cup boiling water in mug, stir to blend.
2 cups nonfat dry milk powder
3/4 cup white sugar
1/2 cup cocoa powder
1/2 cup powdered non-dairy creamer
dash salt
Directions:
Blend well. Store in tightly covered container. Makes 15 to 16 servings. To make a single serving, combine 1/4 cup mix and 3/4 cup boiling water in mug, stir to blend.
Orange Raspberry Smoothie
Ingredients:
3 cups orange juice
3 cups frozen (individually) raspberries
3 tbsp. white sugar
1 1/2 cups milk (good with soy, rice or almond milks)
Directions:
In blender, blend juice, raspberries and sugar. Pour through a strainer to remove seeds. Stir in milk and serve. Garnish with an orange slice.
3 cups orange juice
3 cups frozen (individually) raspberries
3 tbsp. white sugar
1 1/2 cups milk (good with soy, rice or almond milks)
Directions:
In blender, blend juice, raspberries and sugar. Pour through a strainer to remove seeds. Stir in milk and serve. Garnish with an orange slice.
Sugar Cookie Frosting
Ingredients:
3 cups powdered sugar
1/3 cup butter, softened
1 to 2 tbsp. milk
1 tsp. vanilla
food coloring
Directions:
Using a hand mixer, blend above until fluffy.
3 cups powdered sugar
1/3 cup butter, softened
1 to 2 tbsp. milk
1 tsp. vanilla
food coloring
Directions:
Using a hand mixer, blend above until fluffy.
Sugar Cookies
Ingredients:
3/4 cup butter, softened
1 cup white sugar
2 eggs
1 tsp vanilla
2 3/4 cups AP flour
1 tsp. baking powder
1/2 tsp salt
Directions:
In processor, blend butter and sugar. Add eggs and vanilla, blend till light and fluffy. Add remaining and mix well. Chill 1 hour or till firm.
On a lightly floured surface, roll the dough to 1/4 in thickness. Cut with cookie cutters. Using a floured spatula, place cookies on ungreased cookie sheets. Sprinkle
with toppings (or frost after baking). Bake at 375 for 8-10 minutes, or till lightly browned. Cool on wire racks.
3/4 cup butter, softened
1 cup white sugar
2 eggs
1 tsp vanilla
2 3/4 cups AP flour
1 tsp. baking powder
1/2 tsp salt
Directions:
In processor, blend butter and sugar. Add eggs and vanilla, blend till light and fluffy. Add remaining and mix well. Chill 1 hour or till firm.
On a lightly floured surface, roll the dough to 1/4 in thickness. Cut with cookie cutters. Using a floured spatula, place cookies on ungreased cookie sheets. Sprinkle
with toppings (or frost after baking). Bake at 375 for 8-10 minutes, or till lightly browned. Cool on wire racks.
Cream Cheese Mints
Ingredients:
8 oz cream cheese
1 to 2 tsp peppermint extract
powdered colors (not liquid food coloring)
2 lbs powdered sugar
white sugar
Directions:
Mix cream cheese, flavoring, color, and powdered sugar by hand til it resembles pie dough. Roll into small balls and roll in white sugar. Flatten or press into small molds and pop out immediately. Can be eaten immediately or will store indefinitely
in refrigerator if stored in covered containers.
Makes about 150.
8 oz cream cheese
1 to 2 tsp peppermint extract
powdered colors (not liquid food coloring)
2 lbs powdered sugar
white sugar
Directions:
Mix cream cheese, flavoring, color, and powdered sugar by hand til it resembles pie dough. Roll into small balls and roll in white sugar. Flatten or press into small molds and pop out immediately. Can be eaten immediately or will store indefinitely
in refrigerator if stored in covered containers.
Makes about 150.
Peppermint Bark
Ingredients:
1 lb. vanilla candy coating
3/4 cup crushed candy canes or crushed round striped peppermint candies
Directions:
Line a cookie sheet with wax paper. In a saucepan, heat candy coating over low heat until melted, stirring constantly. Stir in peppermint candy, spread on wax paper. You'll want it about 1/4 inch thick - too thick and it won't break, too thin and it'll splinter. Cool; break into bite size pieces.
1 lb. vanilla candy coating
3/4 cup crushed candy canes or crushed round striped peppermint candies
Directions:
Line a cookie sheet with wax paper. In a saucepan, heat candy coating over low heat until melted, stirring constantly. Stir in peppermint candy, spread on wax paper. You'll want it about 1/4 inch thick - too thick and it won't break, too thin and it'll splinter. Cool; break into bite size pieces.
Chocolate Pretzels
Ingredients:
small round pretzels
plain Hershey's kisses
M&Ms
Directions:
Place pretzels on large cookie sheet. Put a kiss in the center of each. Place in 225 degree oven for about 4 minutes or til soft. Remove and quickly press an M & M in the center of each. Chill.
small round pretzels
plain Hershey's kisses
M&Ms
Directions:
Place pretzels on large cookie sheet. Put a kiss in the center of each. Place in 225 degree oven for about 4 minutes or til soft. Remove and quickly press an M & M in the center of each. Chill.
Turtles
Ingredients:
1 lb caramels, unwrapped
2 tbsp. butter
1 tbsp. water
12 oz semi-sweet chocolate chips
1/2 cup light corn syrup
2 tbsp. water
4 cups pecan halves
Directions:
In a double boiler, combine caramels, butter, and 1 tbsp. water until melted and smooth. Keep over boiling water. In another pan, combine chocolate, corn syrup and 2 tbsp. water until melted and smooth. Keep warm. Line cookie sheets with wax paper, drop tablespoons of caramel mixute on wax paper. Place 4 pecan halves on caramel, extending out from center. Top with chocolate mixture. Refrigerate til ready to serve. Store in fridge.
1 lb caramels, unwrapped
2 tbsp. butter
1 tbsp. water
12 oz semi-sweet chocolate chips
1/2 cup light corn syrup
2 tbsp. water
4 cups pecan halves
Directions:
In a double boiler, combine caramels, butter, and 1 tbsp. water until melted and smooth. Keep over boiling water. In another pan, combine chocolate, corn syrup and 2 tbsp. water until melted and smooth. Keep warm. Line cookie sheets with wax paper, drop tablespoons of caramel mixute on wax paper. Place 4 pecan halves on caramel, extending out from center. Top with chocolate mixture. Refrigerate til ready to serve. Store in fridge.
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