Uncategorized

Best Sugar Cookie

Lori

March 5

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Best Sugar Cookie

a sugar cookie recipe that keeps its shape without chilling

CourseDessert
Cuisinecookies

Servings	Prep Time
3 dozen	30 minutes

Cook Time

6-8 minutes

Servings	Prep Time
3 dozen	30 minutes

Cook Time

6-8 minutes

Best Sugar Cookie

a sugar cookie recipe that keeps its shape without chilling

CourseDessert
Cuisinecookies

Servings	Prep Time
3 dozen	30 minutes

Cook Time

6-8 minutes

Servings	Prep Time
3 dozen	30 minutes

Cook Time

6-8 minutes

Ingredients

1 Cup unsalted butter, at room temp
1 Cup sugar
1 teaspoon vanillla
1/2 teaspoon almond extract
1 egg
2 teaspoons baking powder
3 Cups flour

Servings: dozen

Instructions

Pre-heat the oven to 350 degrees. In the bowl of a mixer cream the butter and sugar until smooth, approximately 3 minutes
Beat in the extracts and egg
In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients. The dough will be very stiff. Do not chill the dough. Divide it into workable batches, roll out on a floured surface to approximately 1/4" thick round. cut with cookie cutters.
Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack. Frost and serve or freeze un-frosted cookies.

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Uncategorized

Chocolate Cherry Cake

Lori

February 6

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Chocolate Cherry Cake

CourseDessert
Cuisinecakes

Servings	Prep Time
1 layer cake	30 minutes

Cook Time

20-25 minutes

Servings	Prep Time
1 layer cake	30 minutes

Cook Time

20-25 minutes

Chocolate Cherry Cake

CourseDessert
Cuisinecakes

Servings	Prep Time
1 layer cake	30 minutes

Cook Time

20-25 minutes

Servings	Prep Time
1 layer cake	30 minutes

Cook Time

20-25 minutes

Ingredients

1 21 ounce can cherry pie filling
2 cups mini chocolate chips
1/2 tablespoon butter
1 10 ounce jar maraschino cherries with stems drained and patted dry
red food color
4 cups prepared or homemade butter cream icing
1/2 cup heavy cream whipped
1 recipe white cake batter can use a box mix or favorite recipe

Servings: layer cake

Instructions

For the Cake: Drain and rinse the cherry pie filling. Press the cherries between several layers of paper towels until very dry. Chop the cherries fine and measure out 1/2 cup. (can discard remaining pie filling cherries)
Gently fold the 1/2 cup chopped cherries and 1/2 cup of the chocolate chips into your prepared white cake batter.
Grease and flour 2-3 8 inch cake pans depending on how many layers you like. Divide batter among the pans. Bake on the middle rack of a pre-heated 350 degree oven for 20-25 minutes or until a pick comes out clean. Cool in pans 10 minutes, then turn out onto rack to cool completely.
For the Cherries: Melt remaining 1 1/2 cups mini chocolate chips and butter in a bowl. Holding the stems of the maraschino cherries, partially dip them into the chocolate and place them on parchment lined plate. Refrigerate until hardened, at least 10 minutes.
For the Frosting: Beat 5 drops (or more) red food coloring into your prepared frosting and blend until you have the desired color. Adding color can be optional.
To assemble: Spread 3/4 cup icing on bottom layer. Repeat with the second layer. Top with final cake layer and frost top and sides with remaining buttercream. Decorate the top with the whipped cream and chocolate dipped cherries.

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Lavender Pound Cake

Lori

February 6

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Lavender Pound Cake

CourseDessert
Cuisinecakes

Servings	Prep Time
2 small cakes	20 minutes

Cook Time

90 minutes

Servings	Prep Time
2 small cakes	20 minutes

Cook Time

90 minutes

Lavender Pound Cake

CourseDessert
Cuisinecakes

Servings	Prep Time
2 small cakes	20 minutes

Cook Time

90 minutes

Servings	Prep Time
2 small cakes	20 minutes

Cook Time

90 minutes

Ingredients

1 8 ounce block cream cheese at room temperature
3 sticks butter at room temperature
3 cups sugar
3 cups flour
1 teaspoon salt
6 eggs at room temperature
1 teaspoon lemon extract
1 teaspoon vanilla
1 teaspoon almond extract
1/4 cup apricot nectar at room temperature
1 1/2-2 tablespoons lavender flowers

Servings: small cakes

Instructions

Beat the cream cheese and butter until creamy. Add the sugar and mix until light and fluffy.
In a separate bowl add the flour and salt and set aside
Add the eggs one at a time, alternating with the flour/salt mixture. mix well with each addition ending with flour. Then add the lemon, vanilla, almond extracts and the apricot nectar-mixing until blended. Fold in the lavender flowers by hand.
Pour batter into two well greased, small pudding molds (similar to a small bundt or angel food pan) or you can use an alternate container such as a ovenproof bowl or clean, new, flour pot. you may need to adjust the bake time if using a container without a hollow center like the molds)
Bake in a pre-heated oven set at 315 degrees for 1 hour and 20-30 minutes or until pick comes out clean.
Cool 15-20 minutes. Loosen edges of pan with a knife and turn out from pan and cool completely. This cake freezes wonderfully. You can ice it and serve immediately or wrap well and freeze for up to 6 months.

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Uncategorized

Carambola Bread

Lori

January 26

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Carambola Bread

Sweet and fruity bread made with star fruit

CourseDessert
CuisineBreads

Servings

5 small loaves

Servings

5 small loaves

Carambola Bread

Sweet and fruity bread made with star fruit

CourseDessert
CuisineBreads

Servings

5 small loaves

Servings

5 small loaves

Ingredients

3 eggs
2 Cups sugar
1 Cup oil
2 Cups carambola fruit (star fruit) diced small, seeds removed, and ridges cut off. appx 10-12 large fruits
1 Cup craisens
1 Cup chocolate chips
2 teaspoons vanilla
3 Cups flour
1/2 teaspoon baking powder
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon salt

Servings: small loaves

Instructions

Beat the eggs until light and foamy. Add the sugar and oil and beat until mixed.
Stir in by hand the carambola fruit, craisens, chocolate chips, and vanilla.
Combine the remaining dry ingredients in a bowl and add to the fruit mixture. Stir by hand until blended. The mixture will be stiff.
Pour mix into 5 small prepared loaf pans-sprayed well and bottoms lined with wax paper. Bake at 350 degrees until golden and no longer wet in the center. Cool on a rack for 20-30 minutes. Remove from pans and cool completely. Eat or freeze.

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Cinnamon Cream Cheese Icing

Lori

October 25

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Cinnamon Cream Cheese Icing

CourseDessert
Cuisinedesserts

Servings	Prep Time
1 layer cake	10 minutes

Servings	Prep Time
1 layer cake	10 minutes

Cinnamon Cream Cheese Icing

CourseDessert
Cuisinedesserts

Servings	Prep Time
1 layer cake	10 minutes

Servings	Prep Time
1 layer cake	10 minutes

Ingredients

8 ounces cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla
4-5 cups powdered sugar
2-3 Tablespoons milk
1/2-1 teaspoon cinnamon

Servings: layer cake

Instructions

cream together the cream cheese and butter. add the vanilla. Mix 4 cups of powdered sugar and 2 tablespoons of milk, adding more sugar to stiffen the icing to the needed consistency. Add more milk if mixture gets too thick. Then add the cinnamon to taste. Frost the cakes or cupcakes and store the remaining icing in an airtight container.

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Fresh Southern Peach Cobbler

Lori

September 20

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Fresh Southern Peach Cobbler

CourseDessert
CuisinePies and Cobblers

Servings	Prep Time
8-10	20 minutes

Cook Time

40 minutes

Servings	Prep Time
8-10	20 minutes

Cook Time

40 minutes

Fresh Southern Peach Cobbler

CourseDessert
CuisinePies and Cobblers

Servings	Prep Time
8-10	20 minutes

Cook Time

40 minutes

Servings	Prep Time
8-10	20 minutes

Cook Time

40 minutes

Ingredients

Filling

8 peaches, fresh or canned sliced thin
1/4 Cup sugar
1/4 Cup brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch

Dough Topping

1 Cup flour
1/4 Cup sugar
1/4 Cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter chilled and cut into small pieces
1/4 Cup boiling water

Sugar Topping

3 tablespoons sugar
1 teaspoon cinnamon

Servings:

Instructions

Preheat oven to 425 degrees.
In a large bowl, combine peaches, sugar, brown sugar, cinnamon nutmeg, lemon juice, and cornstarch. Toss to coat and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
Meanwhile, in a large bowl mix the topping: add the flour, sugar, brown sugar, baking powder, and salt. Blend in butter with a pastry blender until the mixture resembles coarse meal. Stir in boiling water until just combined.
Remove peaches from the oven and drop spoonfuls of the topping over them. Sprinkle with the 3T sugar and 1t cinnamon making sure to cover the entire pan with the cinnamon sugar mixture. Bake until topping is golden, about 30 minutes

Recipe Notes

Recipe courtesy of Allrecipes.com

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Uncategorized

Triple Berry Cobbler

Lori

September 20

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Triple Berry Cobbler

CourseDessert
CuisinePies and Cobblers

Servings	Prep Time
1 9x13 pan	10 minutes

Cook Time

50 minutes

Servings	Prep Time
1 9x13 pan	10 minutes

Cook Time

50 minutes

Triple Berry Cobbler

CourseDessert
CuisinePies and Cobblers

Servings	Prep Time
1 9x13 pan	10 minutes

Cook Time

50 minutes

Servings	Prep Time
1 9x13 pan	10 minutes

Cook Time

50 minutes

Ingredients

3 1/2 Cups mixed berries, fresh or frozen
1 1/2 teaspoons ground cinnamon
1 Cup All Purpose Flour
1 1/4 Cups sugar, divided
1 teaspoon baking powder
1/2 Cup milk
3 tablespoons butter, melted
1 tablespoon cornstarch
1 Cup boiling water

Servings: 9x13 pan

Instructions

pre-heat oven to 350 degrees.
combine berries and cinnamon in a 9 x 13 baking dish. Combine flour, 3/4 c. sugar, and baking powder in a mixing bowl and stir. Add milk and melted butter while stirring dry ingredients. Pour/drop batter mixture over the berries trying to cover all.
combine cornstarch and 1/2 C sugar in a small mixing bowl and stir. Sprinkle mix over the entire pan. Remove boiling water from stove and slowly pour over the entire pan. Place the baking dish in the oven and bake for 45-50 minutes or until crust is golden. Some areas may appear whitish due to the sugar mix. Make sure top crust is nice and crispy, remove from oven and cool slightly. Serve warm

Recipe Notes

Recipe Food Network.com courtesy of Royal Tine

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Uncategorized

Grandma’s Apple Pie

Lori

September 20

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Grandma's Apple Pie

cook in a pie crust or omit the crust and bake in a pie dish topped with crumble for an apple crisp.

CourseDessert
CuisinePies and Cobblers

Servings	Prep Time
1 9" pie	30 minutes

Cook Time

40 minutes

Servings	Prep Time
1 9" pie	30 minutes

Cook Time

40 minutes

Grandma's Apple Pie

cook in a pie crust or omit the crust and bake in a pie dish topped with crumble for an apple crisp.

CourseDessert
CuisinePies and Cobblers

Servings	Prep Time
1 9" pie	30 minutes

Cook Time

40 minutes

Servings	Prep Time
1 9" pie	30 minutes

Cook Time

40 minutes

Ingredients

4 Cups sliced apples combination of Granny Smith and Jonathan
1 Cup sugar
2 tablespoons cornstarch
1/2 teaspoon nutmeg
1/2 tablespoon cinnamon

Servings: 9" pie

Instructions

Put all ingredients in a sauce pan and cook over medium-low heat until the apples are cooked down and it becomes thick and bubbly. Add 2 Tablespoons butter and stir in until melted. Cool completely and freeze or use in a pie crust. If baking a pie, pour filling into a deep dish pie crust and top with crumble: 1/2 C brown sugar, 1/2 C flour, 1/2 C whole oats, and 5 Tablespoons cold butter cut up. Blend those ingredients with a pastry blender and top the pie filling.
Bake pie at 350 degrees for 40 minutes or until topping is golden. For an apple crisp, place apple filling and crumble in a pie dish or small baking dish and bake for 30-35 minutes or until crumble is golden.
For a crisp in a 9 x 13 size baking dish you will need to triple the filling recipe and double the crumble recipe.

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Savor

Chocolate Revel Bars

Lori

June 2

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Chocolate Revel Bars

CourseDessert

Servings

1 9 x 13 pan

Servings

1 9 x 13 pan

Chocolate Revel Bars

CourseDessert

Servings

1 9 x 13 pan

Servings

1 9 x 13 pan

Ingredients

1 cup butter
2 cups brown sugar
2 1/2 cups flour
2 tsp vanilla extract
1 tsp soda
2 1/2 cups quick-cook oats
1 12 oz package semi-sweet chocolate chips
1 can sweetened condensed milk
2 tbsp butter
2 tsp vanilla extract

Servings: 9 x 13 pan

Instructions

Cream the butter and brown sugar in a mixing bowl. Add the flour, eggs, vanilla, soda, quick oats and mix until blended. Spread 2/3 of mixture in the bottom of a 9 x 13 pan. Set aside. In a double boiler melt the chocolate chips, condensed milk, 2T. butter and 2 t. vanilla until smooth. Pour chocolate mix over the base layer in the pan. Dot the top with the remaining 1/3 of the oatmeal mixture. Bake at 350 degrees for 25-30 minutes or until golden.

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Uncategorized

easy almond-vanilla icing

Lori

April 2

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easy almond-vanilla icing

CourseDessert

Servings

1 cake

Servings

1 cake

easy almond-vanilla icing

CourseDessert

Servings

1 cake

Servings

1 cake

Ingredients

8 oz cream cheese room temp
1 stick butter room temp
1 tsp almond extract
1/2 tsp vanilla extract
4-5 c powdered sugar
2-3 tbsp milk

Servings: cake

Instructions

cream together the cream cheese & butter, add in the liquid flavors.
begin adding powdered sugar a cup at a time and milk if needed until you reach your desired thickness.

Recipe Notes

if you’re not piping cupcakes the icing may not need to be as thick. i actually used about 3-4 cups for this cake so i could make a thinner coating (and it is easier to spread on a full cake if it’s not too thick!)

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