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Hot Chocolate Brownies
12 oz. semi-sweet chocolate, grated small pieces
1 1/2 cups sugar
12 tablespoons unsalted butter, chunks
1 cup all-purpose flour, plus a little extra for flouring the pan
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup cocoa, sifted
4 eggs
1 tablespoon vanilla
2 tablespoons crushed instant coffee crystals (or espresso powder)
In a double boiler set to simmer, stir the chocolate, sugar and butter until melted and smooth. Remove the bowl from the heat. Cool to room temperature.
Preheat the oven to 350°F.
Grease and flour the bottom and sides of a 9” x 13” cake pan. Measure the flour, baking powder and salt into a mixing bowl and whisk to combine. Add the cocoa and stir.
In another bowl, beat the eggs, vanilla and ground instant coffee until foamy. Beat in the cooled chocolate mixture. Add about 1/4 cup of the flour mixture and fold it into the chocolate, scrape down the sides of the bowl and repeat until all the flour is added.
Spread the batter evenly in the pan. Bake in the center of the oven for 20 to 25 minutes or until a toothpick inserted into the center comes out almost clean. Remove the brownies from the oven and cool them in the pan on a wire rack. Slice them in the pan, or turn the brownies onto a wire rack and then invert them again onto a cutting board, and slice into 2-inch squares.
Makes 24 brownies.
Carmel Bars
3 cups quick or
5 minute
oats
3 3/4 cups all-purpose flour
2 1/4 cups firmly packed light brown sugar
3/4 teaspoon salt
1 1/2 teaspoons baking soda
2 1/4 cups melted butter
2 lbs caramels
8 tablespoons half & half
12 oz. bag semi-sweet chocolate chips
2 cups chopped pecans
Preheat the oven to 350°F.
Combine the
quick oats, flour, brown sugar, salt, and baking soda in a large bowl and
mix thoroughly. Add the melted butter and mix well. Divide the oatmeal
mixture in half. Press one half of this dough into an ungreased 13 x 18”
sheet cake pan. Bake for 10 minutes, until it is light golden brown.
Meanwhile, melt the caramels and half & half in a two-quart microwave-safe
bowl, microwaving them on high at one-minute intervals, stirring in between,
until they are smooth and creamy. Reserve about 1/3 of the caramel mixture
and pour the remaining over the baked oatmeal mixture. Sprinkle the
chocolate chips over the caramel. Crumble the remaining oatmeal mixture over
the top, and drizzle with reserved caramel.
Return the pan to the 350º F oven and bake for 12 minutes longer, until light golden brown. Cool the Carmelita's completely before slicing into 2-inch bars. (The bars freeze well for up to a month).
Makes 54 bars.
Carrot Cake Bars
4 eggs, beaten
2 cups sugar
1 1/2 cups vegetable oil
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons cinnamon
Three 4-ounce jars of baby food, carrots
Frosting:
8 ounces cream cheese
1/2 stick butter
1 teaspoon vanilla
3 cups confectioners sugar
Milk for thinning to desired consistency
Preheat the oven to 350ºF.
In a large bowl, mix the eggs, sugar, oil, flour, soda, salt, and cinnamon. Add the baby food. Pour the batter into a greased Doughmakers Jelly Roll pan (10” x15”). Bake for 15 to 20 minutes or until a toothpick comes out clean. Allow the pan to cool on a wire rack.
To prepare the frosting:
In a mixer, combine the ingredients for the frosting except the milk. Use the milk to thin the frosting to the desired consistency. Spread over the brownies and cut into 2-inch squares.
Makes 36 bars.
Choco Brownie Bars
Crust:
1 pound butter
1 cup sugar
1 teaspoon vanilla
1 egg
1/2 teaspoon baking powder
4 cups sifted all-purpose flour
Brownie filling:
4 cups
chocolate chips
2/3 cup firmly packed brown sugar
2/3 cup lightly beaten egg whites
1/2 dough made above
To make the cookie crust cream together the butter and sugar in a bowl. Add
the egg and vanilla and stir. Add the baking powder and flour and beat with
an electric mixer for about 3 minutes to make a smooth dough. Chill in the
refrigerator for at least 30 minutes.
Preheat the oven to 350ºF.
Press 1/2 the dough into the bottom of an ungreased 13” x 18” sheet cake pan, until the dough covers the entire bottom of the pan and runs up the sides. Pressing with your fingertips is a good way to spread the dough, and it can be spread very thin. Bake the crust for 10 minutes or until lightly golden.
To prepare the filling, place the chocolate chips in a large microwave-safe bowl and zap on high for 30 seconds, then stir, then zap and stir again until chips are melted and reach a smooth consistency. Add the sugar, egg whites and remaining cookie dough. Beat together with an electric mixer on medium speed until thoroughly combined. Spread the batter carefully over the crust.
Bake for 28 to 30 minutes then let the brownies cool completely in the pan and cut into 2-inch squares
Makes 54 bars.
Chocolate-Hawaiian Brownies
3/4 cup butter, softened
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla
Two 1-ounce squares semi-sweet chocolate, melted
1 1/2 cups sifted flour
1/2 teaspoon cinnamon
1 cup drained, crushed Pineapple
1 teaspoon baking powder
Frosting
3/4 cup Crisco shortening
1 egg white
1 16 oz. box powdered sugar
1 tablespoon flour
Dash of salt
1 teaspoon vanilla
Preheat oven to 325ºF.
Cream the butter and sugar until light. Add the eggs, one at a time, beating after each. Add the vanilla and beat until fluffy. In a separate bowl, sift the dry ingredients together and add them to the mixture. Measure 1 cup of the batter into a third bowl and add the pineapple. Blend well. Add the melted chocolate to the batter in the first bowl. Spread 1/2 of the chocolate batter in a greased 9" x 13" pan.
Cover with the pineapple batter. Drop the remaining chocolate batter by spoonfuls over the pineapple layer & spread gently over the entire pan. Bake for 45-50 minutes. Cool the brownies completely.
For the frosting, mix the first five ingredients together. Add enough milk to make it a nice spreading consistency. Beat until fluffy. Spread over the brownies and cut into 2-inch squares.
Variation: You can add 1 to 2 tablespoons cocoa to the frosting ingredients to make chocolate frosting
Makes 24 bars.
Toffee Bars with Coconut Topping
1/4 cup butter or margarine, softened
1/4 cup shortening
1/2 cup brown sugar, packed
1 cup flour
Almond-Coconut Topping:
2 eggs
1 cup brown sugar, packed
1 teaspoon vanilla
2 tablespoons flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup shredded coconut
1 cup chopped almonds
1 cup chocolate chips
Preheat the oven to 350ºF.
In a bowl, cream the butter, shortening and sugar. Blend in the flour. Press the mixture evenly in the bottom of an ungreased 9” x 13” cake pan. Bake 10 minutes or until lightly golden.
While the bars are baking, prepare the topping by beating the eggs, then adding the remaining ingredients and stirring well.
Spread the par-baked crust with the topping and bake 25 minutes longer or until the topping is golden brown. Sprinkle with the chocolate chips, allow them to melt, and spread evenly over the top. Cool them slightly and cut them into 2-inch squares.
Makes 24 bars
Cream Cheese Apple Cuts
Crust:
1 cup cold butter, cut into pieces
2 1/3 cups all-purpose flour
1/2 cup powdered sugar
2 tablespoons water
Filling:
16 ounces cream cheese, room temperature
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
8 cups thinly sliced apples
1/2 cup granulated sugar
1 teaspoon cinnamon
3 tablespoons cornstarch
1 1/2 tablespoons lemon juice
Topping:
6 tablespoons butter
1 cup flour
1/2 cup sugar
1/4 cup brown sugar
Glaze:
3 tablespoons butter
1 cup powdered sugar
2 tablespoons milk
To make the crust:
Preheat the oven to 350ºF.
Line a Doughmakers 9” x 13” pan with 2 overlapping pieces of parchment paper that extend up the sides and over the top of the pan by 1 inch. Using a food processor or a pastry blender, process or cut the butter into the flour and powdered sugar until the mixture is mealy. Add the water and continue mixing until the dough is just starting to come together in a ball. Press into the bottom and 1/2 inch up the sides of the prepared pan. Bake for about 15 minutes, until the mixture is set and slightly golden. Remove from the oven and reserve.
To make the filling:
In a bowl, beat the cream cheese and sugar until smooth. Add the egg, vanilla, almond extract and salt and combine thoroughly. Spread the filling in the prepared crust. In a large bowl combine the apples, sugar, cinnamon, cornstarch and lemon juice. Spread over the cream cheese layer.
To make the topping:
Cut the butter into the flour and sugar until it makes large crumbs and sprinkle over the filling. Bake the Creamy Apple Squares for 45 to 55 minutes, until the topping is golden and the apples are tender. Cool them completely.
To make the glaze:
Mix the ingredients together thoroughly, and drizzle over the bars before cutting into 2-inch squares. Store them in the refrigerator in a tightly closed container for up to 5 days.
Makes 24 bars.
Fudge Nutty Bars
1 cup butter
2 cups brown sugar
2 eggs
2 teaspoons vanilla
2 1/2 cups flour
1 teaspoon soda
1 teaspoon salt
3 cups quick-cooking oats
One 12-ounce bag milk chocolate chips
1 can sweetened condensed milk
2 tablespoons butter
1/2 teaspoon salt
1 cup chopped nuts (optional)
2 teaspoons vanilla
Preheat the oven to 350ºF.
In a large bowl, cream together the butter and sugar. Add the eggs and vanilla and mix well. Add the flour, soda, salt, and oats and mix well. In a double boiler melt the chocolate chips, condensed milk, butter, and salt, and stir until smooth, then add the nuts and vanilla.
Spread 2/3 of the oatmeal mixture in a 10” x 15” jelly roll pan. Pour the chocolate chips over the oat mixture. Sprinkle the remaining oats over the chocolate chips.
Bake for 25-30 minutes. Allow to cool in the pan before cutting into 2-inch squares.
Makes 36 bars
Gold Rush Bars
Dough:
1/2 cup (1 stick) softened butter
3 tablespoons sugar
1/4 teaspoon salt
1 cup all-purpose flour
1 1/2 cups flaked coconut
1 large egg
1 teaspoon almond extract
Filling:
1 1/2 cups firmly packed brown sugar
1 1/2 cups (about 7 ounces) roasted macadamia nuts, coarsely chopped
2 tablespoons all-purpose flour
3/4 teaspoon Clabber Girl baking powder
1/4 teaspoon salt
2 large eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
Drizzle:
3/4 cup confectioners sugar
2 tablespoons fresh lemon juice
Preheat the oven to 350ºF.
In a large bowl, cream together the butter, sugar, and salt. Add the flour and mix until crumbly. Add the coconut, egg, and extract and stir to form dough. Butter the bottom and sides of a 9” x 13” cake pan. Press the dough into the bottom of the pan evenly (it will be thin). Bake the crust for 20 to 25 minutes or until pale golden, remove from the oven and let it cool in the pan on a wire rack.
In a medium size bowl stir together all the filling ingredients until thoroughly combined. Pour the filling on the crust, spreading it to the edges. Bake in the oven for 25 to 30 minutes or until golden and set. Let it cool completely before slicing into 2-inch squares while still in the pan.
In a medium bowl, stir together the confectioners sugar and lemon juice until smooth. Drizzle the glaze back and forth over the bars and let it set.
Makes 24 bars
White Wonder Bars
1 1/2 cups butter
1 cup
confectioners sugar
3 cups flour
20 ounces white chocolate chips
16 ounces
cream cheese, softened
1/2 cup whipping cream
Crushed peppermint candies
Edible glitter
Preheat the oven to 300ºF.
In a large bowl, cream together the butter and sugar, then add the flour and mix together well. Using your fingertips, press the dough into an ungreased 13” x 18” sheet cake pan.
Bake 15
minutes, or until golden brown, remove from the oven and allow the crust
to cool in the pan placed on a wire rack.
Melt the white chocolate chips in a double-boiler over medium heat.
Remove from heat and mix in the softened cream cheese and whipping cream.
Spread the mixture over the cooled cookie crust. Chill at least a few
hours, preferably overnight. Decorate with the crushed peppermint candies
and edible glitter. Cut into 2-inch squares.
Makes about 70 bars
Pecan Delites
One 3-oz. package cream cheese, softened
1/2 cup butter, softened
1 cup White Lily All-Purpose Flour, not self-rising
1 large egg
3/4 cup packed brown sugar
1 tablespoon butter or margarine, softened
1 teaspoon vanilla
1/8 teaspoon salt
1 cup chopped pecans
In the bowl of an electric mixer, blend the softened cream cheese and 1/2 cup butter. Stir in the flour just until blended. Wrap this dough and chill it for at least 1 hour and up to 24.
Preheat oven to 325ºF.
While it is still cool, shape the dough into 24 one-inch balls and press one ball into each well of an ungreased mini-muffin pan. Press the dough up the sides of pan to make a shallow shell.
In a medium mixing bowl, beat the egg, brown sugar, butter or margarine, vanilla, and salt until thoroughly combined. Sprinkle 1/2 cup of pecans evenly over the dough in the muffin tins. Add the egg mixture evenly to the cups, and sprinkle with remaining pecans.
Bake 20 to 25 minutes or the fillings set. Cool in pans on wire rack.
Makes 24 Pecan Tassies
Pumpkin Bars (If you double this recipe use Doughmakers Sheet Cake Pan 13 x 18-1/2)
Mix:
2 cups sugar
1 cup salad oil
4 beaten eggs
2 cups Pumpkin (1-16oz.can)
1 cup Pecan pieces (optional)
Mix Well
STIR IN:
2 cups Flour
2 t. cinnamon
1/2 t Salt
1 t Soda
1 t Baking Powder
Mix Well
Pour in a greased and floured 9 x 13 cake pan. Bake 30-40 minutes at 350 degrees. Let Cool.
Creamed Cheese Icing for Pumpkin Bars
3 oz. Cream Cheese
3/4 Stick Butter
1 T. Milk
1 - 3/4 cup Powdered Sugar ( add more if needed for spreading)
1 tsp. Real Vanilla
Mix completely. Ice cooled bars.
Almond Glazed Bread
3 cups sugar
3 eggs
1 1/8 cups oil
3 cups flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 cups milk
1 1/2 teaspoons poppy seeds
2 teaspoons almond flavoring
2 teaspoons butter flavoring
2 teaspoons vanilla
1/4 cup orange juice
Preheat the oven to 350ºF.
In a large bowl, cream together 2 1/4 cups sugar, eggs, and oil. In a separate bowl sift together the flour, salt, and baking powder. Add half the flour mixture and the milk to the sugar and egg mixture, and stir. Then, alternate adding the remaining flour mixture and milk. Add the poppy seeds and 1 1/2 teaspoons each of vanilla, almond and butter flavorings. Beat 1 to 2 minutes. Pour the batter into two 8 1/2” x 4 1/2” loaf pans. Bake for 40 to 50 minutes, or until a tester inserted into the loaves comes out clean.
To prepare the glaze, bring to a boil the remaining sugar, the orange juice and the remaining vanilla, almond and butter flavorings, stirring constantly. As soon as the mixture boils, and the sugar is no longer gritty, remove from the heat. Pour the glaze over the breads while still warm.
Makes 2 loaves
Amazing Biscuits
5 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon salt
1 cup shortening
1/4 ounce package yeast
2 to 3 tablespoons warm water
2 cups buttermilk
In a large bowl, sift together the flour, sugar, soda, baking powder, and salt. Then, cut in the shortening until coarse crumbs form. In a small bowl, dissolve the yeast in warm water and add this to the buttermilk. Add the liquid to the dry mixture and stir until all the flour is moistened. Place the dough in a zip-seal plastic bag and chill in the refrigerator for at least 2 hours.
When ready to use, preheat the oven to 450ºF.
Pinch off about 2-3 tablespoons of dough. Roll out or press the dough with your hands until it is about 1/4 inch thick and cut or form into desired shape. Place the biscuits sides touching on an ungreased 10” x 14” biscuit sheet, and bake for 10-12 minutes.
Makes 22 biscuits
Southern Butter Biscuits
2 cups all-purpose flour, plus additional for dusting
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/4 cup shortening, cold and cut in 4-6 pieces
1 cup buttermilk
Preheat oven to 450°F.
In the bowl of a mixer or food processor, mix together flour, baking powder, soda and salt. Add cold shortening and pulse the mixer or food processor until the mixture resembles large coarse crumbs.
Add about 1/3 of the buttermilk and pulse the mixer to for 3 seconds to begin blending, then repeat two more times until all the butter milk is added. If the dough seems firm or dry, add an additional 1 to 2 tablespoons buttermilk and pulse again.
Sprinkle your counter top with flour, and turn the dough out. With your hands, form the dough into a ball. Knead the dough gently for about 5-8 strokes, just until it holds together. Pat the dough out to 1/2 inch thickness and cut with a 2-inch floured biscuit cutter, and place the biscuits on greased baking sheet.
Bake 10 to 12 minutes or until golden brown.
Makes 12 biscuits
Basic Bread
2 1/2 cups warm water (105-110°)
1 tablespoon active dry yeast
1 tablespoon sugar
6 to 7 cups bread flour or unbleached all-purpose flour
1 tablespoon salt
1/2 stick unsalted butter, cut into tablespoon-size chunks, at room temperature
Vegetable oil for greasing bowl
Pour 1/2 cup of the water into a large mixing bowl, sprinkle in the yeast and sugar, and whisk to blend. Allow the mixture to rest about 5 minutes or until the yeast is foamy.
Add the 2 remaining cups of water and about 3 1/2 cups flour. Mix in the flour with a dough whisk or wooden spoon. Add the salt and then the remaining 3 1/2 cups flour a little at a time, mixing well after each addition. As the dough comes together, you can begin to work it with floured hands. Use as little flour as required to form a slightly sticky dough. Add the butter, one chunk at a time, and work it into the dough with your hands. Turn the dough out onto a lightly floured counter and knead for 10 minutes or until the dough is smooth. Turn the dough out onto a lightly floured work surface and shape it into a ball.
Alternately, you can mix the water and yeast by hand in the bowl of a large stand mixer. When the yeast is foamy, add half the flour and begin to mix on medium-low. Add the salt and remaining flour and continue to mix, increasing the speed to medium-high. Then add the butter and mix for 10 minutes. If you mix it this way, knead the dough for only a few strokes as you shape the dough.
Place the dough in a large buttered or oiled bowl. Turn the dough to cover its entire surface with oil, cover the bowl tightly with plastic wrap, and let the dough rest at room temperature until it doubles in bulk, about 45 minutes to 1 hour.
Butter two 8 1/2” x 4 1/2” load pans and set them aside.
Punch down the dough and turn it out onto a lightly floured work surface. Divide the dough in half, working with one piece at a time. Using the palms of your hands and fingertips, or a rolling pin, pat the dough into a large rectangle about 9 inches wide and 12 inches long, with a short side facing you. Starting at the edge away from you, fold down one-third, then bring the far edge down to the near edge, and seal the seam by pinching it. With the sealed seam facing down, put the loaf into a pan. If the loaf is too long, tuck the ends under rather than compressing the loaf. Adjust the loaf to get an even shape. Repeat with the other half of the dough.
Brush the tops of the loaves lightly with oil and cover with plastic wrap, and let them rise in a warm place until doubled in size, about 45 minutes. The loaves should rise over the edge of the pan, but if you let them rise too long, the tops may spill over the edge.
Preheat the oven to 375°F. Bake the loaves for 35-45 minutes, or until they are golden brown. Cool them on a wire rack. Make sure they are mostly cool before slicing.
Makes 2 loaves
Baking Powder Biscuits
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup shortening, margarine, or butter
2/3 cup milk
Preheat the oven to 450ºF.
Stir together the flour, baking powder, sugar, cream of tartar, and salt then cut in the shortening till the mixture to coarse crumbs. Make a well in the center; add the milk all at once with a fork stir until moistened. On a lightly floured surface, knead the dough until the dough is nearly smooth. Lightly roll the dough to 1/2-inch thickness. Cut the dough with a biscuit cutter. Place the biscuits on an ungreased sheet. Bake for 10 to 12 minutes or until golden. Serve warm.
Makes 10 to 12 2-inch biscuits.
Variations
BUTTERMILK BISCUITS: Prepare as above, but with only 1/4 teaspoon baking soda instead of 1 tablespoon in the flour mixture and substitute 3/4 cup buttermilk for the milk.
DROP BISCUITS: Prepare as above, except increase milk to 1 cup. Mix the ingredients with a spoon. Don’t knead, roll or cut them, but drop a tablespoon of dough on a greased biscuit sheet, separating the biscuits by about 1 inch.
CHEESE BISCUITS: Prepare as above, except add 1/2 cup shredded cheddar cheese to the flour mixture with the milk.
Cranberry Sauce Bread
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup butter (2 sticks)
1 1/2 cup sugar
3 eggs
1 1/2 cups sour cream
1 teaspoon almond extract
One 16-ounce can whole cranberry sauce
1/2 cup chopped almonds
Preheat the oven to 350ºF.
Combine the baking powder, soda, flour, and salt. Cream together the butter and sugar. Add the eggs and the dry ingredients alternately with the sour cream. Add the almond extract. Alternate layering the batter and the cranberry sauce in two 8 1/2” x 4 1/2” loaf pans. Sprinkle with the almonds and bake for 1 hour.
Makes 2 loaves
Five Grain Bread
1 cup water
1 (8-ounce) cup plain yogurt
1/4 cup butter or margarine
1/2 cup oats, old-fashioned or quick-cooking
1/3 cup wheat germ
1/3 cup unprocessed bran
4 to 4 1/2 cups all-purpose flour
1 cup whole wheat flour
1/4 cup barley flour
1/2 cup packed brown sugar
2 envelopes instant yeast
2 teaspoons salt
1 large egg
1 egg, lightly beaten
Wheat germ or oats, for topping
In a medium
saucepan over high heat, bring the water, yogurt and butter to boiling.
Stir in the oats, wheat germ, and bran. Set aside until mixture cools
slightly but it still very warm (120o to 130oF).
In a large bowl, combine 1 1/3 cups all-purpose flour, the whole wheat
flour, barley flour, sugar, yeast, and salt. Stir in the cooled bran
mixture. Beat with an electric mixer on medium speed for 2 minutes,
scraping the bowl occasionally. Add 1 egg and 1 cup all-purpose flour;
beat 2 minutes at high speed. Stir in enough of the remaining flour to
make a soft dough. Knead on a lightly greased surface until smooth and
elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide the dough in half; roll each to a 12” x 7” rectangle. Beginning
from short ends, roll up tightly as for jelly roll. Pinch the seams and
ends to seal. Place the loaves with the seam side down, in 2 greased 8
1/2” x 4 1/2” loaf pans. Cover; let rise in a warm, draft-free place until
doubled in size, about 1 hour.
Preheat the oven to 375ºF.
With a sharp knife, make 3 diagonal slashes, 1/4-inch deep, on each loaf. Brush with the beaten egg; sprinkle with the wheat germ or oats. Bake for 40 minutes or until golden brown on top. Remove loaves from the pans; cool them on a wire rack.
Makes 2 loaves
.
Banana Blue's Bread
1 cup fresh blueberries
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup margarine
2/3 cup sugar
2 eggs
1 cup mashed ripe banana
Preheat the oven to 350ºF.
Wash and drain the blueberries then toss 2 tablespoons of the flour. In a large bowl, sift the flour, baking powder, soda, and salt together. Set aside. In a separate bowl, cream the margarine and gradually beat in the sugar until fluffy. Beat in the eggs, one at a time. Add the flour mixture alternately with the mashed banana, stirring until blended. Stir in the blueberries. Bake in a greased Doughmakers Loaf Pan (8.5” x 4.5”) for 50 to 60 minutes or until a tester inserted into the middle of the loaf comes out clean.
Makes 1 loaf
Bread with Toppings
2 3/4 cups all-purpose flour
1 package instant yeast
2 1/2 teaspoons oregano
1/2 teaspoon salt
1 cup very warm water (120° to 130°F)
2 tablespoons olive oil
1 egg
In a large bowl, combine 1 1/2 cups flour, the yeast, oregano, and salt. Stir the very warm water and oil into the dry ingredients. Stir in the egg and enough of the remaining flour to make a soft dough. Cover; let rest 10 minutes.
With lightly oiled hands, spread the dough in an oiled 9” x 13” pan.
Spread with the selected topping. Cover loosely with plastic wrap; let
rise in a warm, draft-free place until almost doubled in size, about 15 to
30 minutes.
Preheat the oven to 400ºF.
Bake for 25
minutes or until done. Let the bread cool in the pan on a wire rack or
serve warm, cut into squares.
Optional Toppings:
ONION AND HERB: Combine 1/4 cup olive oil and 1 1/2 cups thinly sliced
onion in a large skillet over medium heat and cook 3 to 4 minutes,
stirring occasionally, until the onions are soft but not browned. Spread
the onion mixture over the dough. Sprinkle with 1 teaspoon rosemary,
crushed; and 1 teaspoon coarse salt, if desired.
PARMESAN AND PECAN: Drizzle 1/4 cup olive oil over the dough. Sprinkle
with 3/4 cup chopped pecans and 1/4 cup grated Parmesan cheese; press nuts
into the dough.
BLUE CHEESE AND WALNUT: Drizzle 1/4 cup olive oil over the dough. Sprinkle
with 3/4 cup chopped walnuts and 1/2 cup crumbled blue cheese; press nuts
into the dough.
Garlic, Parmesan, Pepper Biscuits for Supper
2 cups all purpose flour
1 tablespoon baking powder
2 teaspoons sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon cracked black pepper
1/2 teaspoon garlic powder
1/4 cup grated parmesan cheese
1/2 cup shortening
2/3 cup sour milk (To make sour milk, combine 1 tablespoon vinegar or lemon juice with 1 cup milk.)
Preheat the oven to 450ºF.
Combine the flour, baking powder, sugar, cream of tartar, salt, baking soda, pepper, garlic powder, and cheese in a medium bowl. Using a pastry knife, cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center of the dry ingredients and pour in the milk. Stir with a fork until well moistened. Turn the dough out onto a floured surface and knead it for a few strokes until nearly smooth. Pat it out to 1/4-inch thick and cut circles with a biscuit cutter. Place the biscuits one inch apart on a 10” x 14” biscuit sheet and bake for 10-12 minutes. Serve warm with butter.
Makes 12 biscuits
Pull Apart Wheat Rolls
1 cup warm water (110º to 115º)
1 package active dry yeast or 2 1/4 teaspoons
1 teaspoon sugar
1/4 cup brown sugar, firmly packed
3/4 teaspoon salt
1/2 cup wheat germ
1 egg
3 tablespoons butter
1 1/2 cups whole wheat flour
1 1/2 cups white flour
Place the warm water in a large bowl, and dissolve the yeast and sugar. Let the mixture stand until the yeast starts to bubble. Add the brown sugar, salt, wheat germ, egg, butter and whole wheat flour, and beat these ingredients until they are smooth. Add the white flour, a little at a time, and continue stirring with a wooden spoon until the dough becomes easy to handle.
Place the dough in a greased bowl, turning the dough to grease the top. Cover the bowl and let the dough rise until doubled in a warm, draft-free place, about 1 1/2 hours.
Punch down the dough, and with lightly greased hands, pinch off some dough and form it into a ball about 1 1/2 inches in diameter. The dough should make about 24 to 28 balls. Grease two 9” round cake pans, and arrange the balls of dough in the pan, leaving about 1/2” to 3/4” between the balls of dough so they have room to rise. Cover the pans and allow the dough to rise until it has doubled in bulk, about 45 minutes.
Preheat the oven to 375ºF and bake the biscuits about 20 to 25 minutes, or until the tops are brown.
Makes 24 to 18 rolls
Orange Scones
2 1/2 cups all-purpose flour, plus additional for dusting
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter, cut into pieces
1/2 cup sugar
3/4 cup dried cranberries, coarsely chopped
3/4 cup half-and-half
1 egg
1 tablespoon grated orange peel
Almond Butter Ingredients:
1/2 cup butter, softened
2 tablespoons powdered sugar
1/2 teaspoon almond extract
Instructions:
Heat oven to 375°F.
In a large bowl, combine the flour, baking powder and salt. Add to this the butter, and cut it in with a pastry blender until the mixture resembles coarse crumbs. Add the sugar and cranberries, and stir until well combined.
In another bowl, stir together the half-and-half, egg and orange peel until smooth. Add this to the flour mixture and mix just until the flour is moistened. Turn dough onto lightly floured surface and knead 8 to 10 times until smooth, adding small amount of flour, if necessary.
Divide the dough in half, and press each half into a 7-inch circle. Place the circles 2 inches apart on a large ungreased baking sheet. Score each half into 8 wedges, but do not cut the wedges. Bake for 25 to 30 minutes or until scones are lightly browned. Cool on the baking sheet until warm.
To make the almond butter, combine the butter, powdered sugar and almond extract in a small mixer bowl and beat at medium speed for 1 to 2 minutes until well mixed. Scrape the bowl often during mixing.
Meanwhile, combine
To serve, separate scones while warm. Serve with almond butter. Store leftover scones in airtight container at room temperature. Store remaining almond butter covered in refrigerator.
Makes 16 scones
Home-style Honey Wheat Bread
3 cups warm water (110ºF)
2 1/2 tablespoons instant active yeast
2/3 cup honey
5 cups white bread flour
3 tablespoons butter, melted
1 tablespoon salt
5-6ups whole wheat flour
2 tablespoons cracked wheat
1 tablespoon vegetable oil
2 tablespoons butter, melted
In a large bowl, mix the water, yeast and 1/3 cup honey. Add the 5 cups
white bread flour, and stir to combine. Let set for 30 minutes, or until
big and bubbly.
Mix in the 3 tablespoons melted butter, the second 1/3 cup honey and the salt. Stir in 2 cups whole wheat flour and the cracked wheat. Then add 4 more cups flour, one cup at a time and mixing well after each addition. Flour a flat surface with the remaining whole wheat flour, and knead the dough until it forms a smooth ball, but is still sticky to touch. Grease a large bowl with vegetable oil. Place the dough in the bowl and turn it to coat the surface of the dough. Cover and let the dough rise until doubled, about 1 hour.
Punch it down, and divide it into 3 loaves. Place in greased Doughmakers Loaf Pans (8.5” x 4.5”) and let rise until dough is one inch above the rim of the loaf pans, about 1 hour.
Preheat the oven to 350ºF and bake for 30 minutes. Remove breads from the pans and brush with melted butter. Allow loaves to cool about 30 minutes, before slicing. The bread will keep in a sealed plastic bag for several days, for may be frozen in a sealed plastic bag for a couple of weeks.
Makes 3 loaves
English Bath Buns
1/2 cup warm water (100º to 110ºF)
2 packages active dry yeast
1/2 cup warm milk (100º to 110ºF)
1/2 cup butter or margarine, softened
2 tablespoons sugar
1 teaspoon salt
4 cups all-purpose flour, plus some additional for dusting
3 large eggs
2 teaspoons oil
1/4 cup sugar
1 cup chopped almonds
Place the water in a large, pre-warmed bowl on an electric mixer. Sprinkle in the yeast and stir until dissolved. Add the milk, butter, sugar, salt, and 2 cups flour. Beat for 2 minutes at medium speed. Add 2 eggs and another 1/2 cup flour. Beat for 2 minutes at high speed, scraping bowl occasionally. Stir in just enough of the remaining flour to make soft dough. Turn the dough out on a lightly floured surface and knead until smooth and elastic, about 10 minutes. Grease a large bowl with the oil, and place the dough in it, turning the dough to grease all sides. Cover with plastic wrap and let rise in warm, draft-free place until doubled in size, about 1 hour.
Punch dough down and turn out onto lightly floured surface. Divide dough in 24 equal pieces and shape each piece into a smooth ball. Grease two 2 1/2” (regular size) 12-cup muffin pans. Cover with a clean kitchen towel and let rise in warm, draft-free place until doubled in size, about 30 minutes.
Preheat the oven to 375ºF.
Whisk together one egg with 1 tablespoon of water. Brush tops of the buns with egg mixture. Sprinkle the sugar and almonds over top. Bake for 20 minutes or until done. Remove the buns from the pans to cool on wire rack.
Makes 24 Buns
Ham & Dill Scones
2 cups all-purpose flour, plus additional for dusting
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon dried dill weed
1/2 cup Butter
1/2 cup finely grated cheddar cheese
1 egg
1/3 cup apple juice
1/3 cup half & half
3 tablespoons honey mustard
Cheddar cheese, sliced thinly
4 ounces thinly sliced deli ham
Heat oven to 400°F.
In a medium bowl, combine the flour, baking powder, baking soda, salt and dill weed and stir until well combined. Cut in the butter until mixture resembles coarse crumbs. The add the grated cheese and stir until well mixed.
In a separate bowl, beat the egg into the apple juice and half & half with a fork. Add this to the dry ingredients and stir until just moistened. Turn the dough onto a lightly floured surface and knead 10 times. With lightly floured hands, press the dough out into 9-inch circles that are about 1/2 inch thick. Cut the scones with floured 2-inch biscuit cutter or a cookie cutter in some desired shape.
Place the scones on an baking sheet and bake for 10 to 15 minutes or until lightly browned. Cool the scones on a wire rack.
To serve: split the scone in half and spread one side of each with a little honey mustard, then add a thin slice of cheese and one slice of ham.
To assemble scones, split each scone in half. Spread each bottom half lightly with honey mustard; layer 1 half slice cheese, 1 slice ham, 1 half slice cheese and top of scone.
Makes 16 scones
Homemade Hamburger Buns
2 cups milk, scalded
1/2 cup plus
1 tablespoon sugar
1 teaspoon salt
1/4 cup shortening
1 packet
active dry yeast
1/4 cup warm water
2 eggs,
beaten
6 1/2 to 7 cups flour
Pour the
scalded milk over 1/2 cup sugar, the salt and shortening in a large bowl
and stir until dissolved. Allow the mixture to cool until lukewarm
(90-100°), about 5 minutes. Dissolve the yeast in warm water with the
tablespoon of sugar, then add the yeast mixture to the milk mixture and
blend. Add the eggs and beat well. Stir in 4 cups flour. Beat well. Add 2
1/2 to 3 cups more flour to make a stiff dough. Knead 5 to 10 minutes by
hand or for 3-4 minutes in a stand mixer.
Roll the dough out to 1/2 to 3/4” thick and cut into circles 3- to
4-inches in diameter, or desired size, and place them on ungreased baking
sheets. Cover the buns with a damp tea towel or plastic wrap and let them
rise for 2 to 2 1/2 hours.
Preheat the oven to 375°F, and bake for 10 to12 minutes until the tops are golden brown.
Allow buns to cool on a wire rack. Use them right away or store in zip seal plastic bags and freeze for up to one month.
Makes 2 to 3 dozen, depending on the size
Raisin Pumpkin Bread
1 cup sugar
1 cup canned pumpkin
2 eggs, unbeaten
1/2 cup brown sugar, firmly packed
1/2 cup oil
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/2 teaspoon baking powder
1 cup raisins
1/2 cup nuts
1/4 cup water
Preheat the oven to 350ºF.
In a large mixing bowl, combine the sugar, pumpkin, eggs, brown sugar, and oil. Beat the ingredients with an electric mixer until well blended. In another bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and baking powder. Combine with the liquid mixture, mixing well. Fold in the raisins, nuts, and water. Turn batter into greased 8 1/2” x 4 1/2” loaf pan. Bake for 65 to 75 minutes or until a tester inserted into the middle comes out clean. Cool bread in the pan 5 minutes, then turn it out onto wire rack to cool thoroughly.
Yields 1 loaf
Sweet Rolls
Dough:
3 packages dry yeast
3/4 cup plus 1 teaspoon sugar
3/4 cup warm water
3 cups milk
3 teaspoons salt
3/4 cup margarine
3 eggs, beaten
12 cups all-purpose flour
Filling:
1/2 pound raisins
3/4 to 1 pound brown sugar, depending on taste
1 cup white sugar
4 teaspoons cinnamon
4 sticks butter, melted
1 cup pecans, chopped
Glaze:
4 ounces cream cheese
1 stick butter
2 cups powdered sugar, approximately
1-2 tablespoons milk, if needed
To makes the dough: dissolve the yeast and 1 teaspoon sugar in the warm water. Scald the milk over medium high heat. Remove from heat and stir in remaining sugar and salt. Remove from the heat, add the margarine to the milk and stir until dissolved. Allow mixture to cool.
Combine the yeast mixture, eggs and milk mixture and pour into a mixer fitted with a dough hook and large capacity bowl. Start adding the flour, 2 cups at a time, mixing at medium slow speed after each addition. When all the flour is used, mix on medium speed for 3 to 4 minutes. Transfer the dough to an oiled bowl and cover with plastic wrap and let rise until doubled in bulk, about 1 hour.
To make the filling: cover the raisins with warm water for 10 minutes or more; drain. Mix together the brown sugar, white sugar, and cinnamon. Divide the dough and roll into a rectangle, approximately 8 x 16-inches. Brush the dough with half of the melted butter, then sprinkle it with half of the sugar and cinnamon mixture. Press the sugar mixture down with your fingertips. Add half the raisins and nuts over the top. Roll the dough lengthwise as if for a jelly roll. Seal the seam and cut into 1-inch slices. Brush again with the melted butter. Place the slices flat in a greased 13 x 18 sheet cake pan. Repeat with the remaining dough and ingredients. Let rise until double, about 1 hour.
Preheat the oven to 400ºF. Bake for 12-15 minutes.
While baking the rolls, prepare the glaze by mixing the cream cheese, butter and sugar together. Thin the glaze with 1 to 2 tablespoons of the milk, if necessary, so the glaze will spread easily. Spread the glaze on the rolls while they are still warm and serve immediately
Yields 35 rolls
Swiss Cheese Bread
1 cup milk
2 tablespoons sugar
1 tablespoon salt
1 tablespoon butter
1 envelope active dry yeast
1 cup warm water
5 cups all-purpose flour, approximately
8 ounces grated Swiss cheese
In a medium saucepan over medium high heat, scald the milk with the sugar, salt and butter; then cool until lukewarm. Dissolve the yeast in the warm water, then stir in the warm milk mixture. Beat in 2 cups flour, the cheese, and the remaining flour (about 3 cups) to make a stiff dough. Knead until smooth and elastic (8 to 10 minutes), using only enough extra flour to keep the dough from sticking.
Place the dough into a large greased bowl and turn to coat the dough; let rise 1 1/2 to 2 hours, or until double in bulk. Punch down, divide the dough in half and knead each part a few times. Shape into 2 loaves and place them in two greased 8 1/2” x 4 1/2” loaf pans. Cover loaves and let rise in a warm place for 30 minutes to 1 hour, until dough rises about 1/2” above the pan.
Preheat the oven to 350ºF and bake for about 50 minutes.
Remove loaves from the pans and cool on racks. Wrapped tightly, these breads freeze well for up to two weeks. And, they’re delicious at breakfast when toasted and buttered.
Makes 2 loaves
Apple Bread Pudding
5 slices firm white bread
1 medium lemon
1/3 cup sugar
3 medium Yellow Delicious apples
1/4 teaspoon freshly grated nutmeg
4 large eggs
2 teaspoons vanilla
1 1/2 cups heavy cream
Confectioners sugar
Generously butter the bottom and sides of a 9-inch square cake pan. Set aside.
Preheat the oven to 350ºF. Tear the bread slices into quarters. Chop them medium fine with the metal blade of a food processor, until they yield about 1 1/3 cups crumbs. Transfer to a small bowl.
Peel the zest from one half the lemon, taking as little of the white pith as possible, and chop it finely and stir into the sugar in a medium bowl. Core and peel the apples, then slice them thinly into rings.
To assemble the pudding, sprinkle 2 tablespoons of the bread crumbs over the bottom of the buttered pan. Layer 1/3 of the apple slices over the crumbs and sprinkle with 1/3 of the lemon-sugar mixture, nutmeg, and 2 more tablespoons of the bread crumbs. Repeat the layering twice more, and use the remaining crumbs to make a thick layer on top.
Combine the eggs and vanilla in a food processor fitted with a metal blade and beat well. Pour in 1 cup of the cream while still beating. Pour the egg-cream mixture slowly over the apples, letting it seep through the layers. Bake in the center of the preheated oven for 30 minutes then reduce the heat to 300º F and continue baking until the apples are tender, about 15 minutes more. Cool the pudding in the baking dish set on a wire rack. Sprinkle with confectioner’s sugar and serve slightly warm or at room temperature.
Just before serving, whip the remaining 1/2 cup cream, and serve it in a separate bowl sprinkled with nutmeg.
Serves 8-10
Peach Bread
1 29-oz can of peach halves or slices, drained
5 slices of bread, crust trimmed
1 1/2 cups sugar
2 tablespoons flour
1 egg
1 stick of butter, melted
Preheat oven to 350ºF.
Slice the peach halves into thirds and spread them in the bottom of a 9” square pan. Cut the bread into strips and layer them over the peaches. In another bowl, mix the sugar, flour, egg, and butter together and pour this over the peaches and bread.
Bake for about 20 minutes until bubbly and golden brown. Spoon into bowls.
Serves 6
Apple Harvest Danish
4 eggs
3/4 cup sugar
1 cup cream
2 1/2 cups milk
1/2 cup butter, melted
1 tablespoon vanilla
1 teaspoon cinnamon
8 ounces cream cheese
1 baguette,
cut into 1/4-inch slices
5 Granny Smith apples, peeled and thinly sliced
1/2 cup golden raisins
Crumb Topping:
1 cup flour
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 cup cold butter
Preheat the oven to 350°
Combine the
eggs, sugar, cream, milk, melted butter, vanilla, and cinnamon and whisk
together. Spread a little of the cream cheese on each slice of bread.
Grease a 9” x 13” pan with butter.
Use 1/3 of the apples to make a layer in the bottom of the pan, sprinkle
with 1/3 of the raisins and follow with one layer of the bread spread with
the cream cheese. Make another layer using 1/3 of the apples, 1/3 of the
raisins, and another layer of the bread with the cream cheese. Place the
remaining apples and raisins on top of the bread. Pour the egg mixture
over the top.
Prepare the crumb topping ingredients by placing the flour, brown sugar and cinnamon in a bowl. Cut the cold butter into the mixture until you get the desired crumbly topping texture. Add the remaining raisins. Sprinkle the topping evenly over the bread and egg mixture. Bake for 45-50 minutes, until the top is lightly browned
Serves 6-8
Apricot Almond Delights
Dough:
1 package dry yeast
1 1/2 cups warm water
1 cup plus 1 teaspoon sugar
1 cup shortening (or 2/3 cup butter or margarine and 1/3 cup vegetable shortening)
1 1/2 teaspoons salt
3 eggs
1 cup lukewarm mashed potatoes
1 tablespoon vanilla
7 to 7 1/2 cups flour (unbleached or bread flour)
Filling:
1/2 cup butter, melted
8 tablespoons cinnamon
1 cup sugar
2 cups finely chopped dried apricots
2 cups sliced almonds
Frosting:
2 tablespoons butter, softened
2 1/2 cups powdered sugar
2 tablespoons apricot preserves
2 tablespoons milk
1 tablespoon almond flavoring
Garnish (optional):
1 cup chopped dried apricots
1 cup sliced almonds
Dissolve the yeast in the water, add 1 teaspoon sugar and mix to dissolve. Set aside.
In a large bowl, cream the shortening and 1 cup sugar; add the salt, eggs, mashed potatoes, and vanilla. Add the yeast mixture and 4 cups flour and beat until smooth. Mix in the remaining flour until the dough is easy to handle. Turn out onto a lightly floured board and knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turn to coat, cover tightly and refrigerate at least 8 hours. The dough can be kept in refrigerator for 5 to 7 days.
When ready to prepare the rolls, punch down the dough and divide into 4 equal pieces. Roll 1 piece of the dough at a time on a lightly floured board into a rectangular shape, approximately 9”x 13” x1” thick. Spread the top with melted butter. Mix the cinnamon and sugar for the filling and sprinkle a quarter of the mixture over the butter. Sprinkle with 1/2 cup chopped apricots and 1/2 cup sliced almonds. Starting on the long side, roll the dough as you would a jelly roll and seal the seam by pinching the dough together. Cut the dough roll into 1-inch thick slices. Place the slices on an ungreased baking sheet, brush the tops with melted butter, cover with waxed paper, and allow to rise until 1/3 larger in size, about 1/2 hour.
Repeat the process with the remaining dough pieces. The dough keeps well in the refrigerator, so it can be used 1/4 at a time to allow for fresh rolls in 4 smaller batches (family size), or baked all at once for larger groups.
When you are ready to bake, preheat the oven to 375ºF and bake the rolls for 18-20 minutes, until lightly browned. Watch closely and do not over-bake. Remove rolls from the cookie sheet and allow them to cool on racks for 5-8 minutes.
Frosting: Mix all the frosting ingredients and spread on the rolls. Sprinkle with additional almonds and chopped apricots if desired. The rolls may be served warm or completely cooled. Place them in an airtight container for storage.
Yields about 48 rolls
Nutty (Fruity) Coffee Cake
2 1/4 cups flour
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ginger
1 cup brown sugar
3/4 cup sugar
3/4 cup corn oil
1 cup chopped walnuts or pecans
1 teaspoon baking soda
1 teaspoon baking powder
1 egg, beaten
1 cup buttermilk
1-1/2 C Fruit (fresh or frozen)
Preheat the oven to 350ºF.
Mix together in a large bowl the flour, salt, 1 teaspoon cinnamon, ginger, both sugars, and corn oil. Remove 3/4 cup of this mixture, and add the nuts and the remaining teaspoon of cinnamon to it. Mix well, and set aside to use as the topping.
To the remaining batter, add the baking soda, baking powder, egg, and buttermilk. Mix to combine all the ingredients. Small lumps in the batter are OK. (add 1-1/2 Cup Fruit gently fold into batter) Pour the batter into a well-greased 9’ x 13” pan. Sprinkle the topping mixture evenly over the surface. Bake for 40 to 45 minutes. If you added fruit - check cake - baking time may need to be added.
Serves 6-8
Blueberry Muffin Cake
2 cups all-purpose flour
1 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 cups blueberries
3/4 cup milk
2 large eggs
1/2 stick (4 tablespoons) butter, melted
1 teaspoon vanilla
Topping:
1/3 cup all-purpose flour
1/3 cup sugar
3 tablespoons butter
1/2 teaspoon cinnamon
Grease a 9" square cake pan.
Preheat the oven to 350º F.
In a large bowl, combine the flour, sugar, baking powder, and salt. Stir well with a fork and add the blueberries. Toss well to coat the berries with flour.
In another medium bowl stir together the milk, eggs, butter, and vanilla, then add this to the dry ingredients. Stir together until just blended and spread the mixture in the pan.
In a small bowl blend the topping ingredients together with your fingers until it is crumbly, and sprinkle it over the batter. Bake the cake in the middle of the oven for 35 to 40 minutes or until a cake tester comes out clean. Let the cake cool before cutting it into 3-inch squares. Serve with fresh fruit.
Yields 9 servings
Caramel Pecan Rolls
2 cups milk
1/2 cup water
1/2 cup sugar
1/3 cup cornmeal
1/2 cup butter or margarine
2 teaspoons salt
7 to 7 1/2 cups unbleached flour
2 1/2 tablespoons instant active yeast
1/4 cup instant potato flakes
2 eggs
2 cups brown sugar
1/2 cup butter or margarine
1/2 cup milk
1 cup chopped pecans
Filling:
1/2 cup butter or margarine, softened to room temperature
1/2 cup sugar
2 teaspoons cinnamon
Combine the milk, water, sugar, cornmeal, butter, and salt in a medium saucepan and bring it to a boil over medium high heat. Remove from the heat and stir occasionally while cooling to lukewarm.
In a large bowl, combine 2 cups of flour, the yeast, and potato flakes. Add the lukewarm mixture to the flour. Stir well. Add the eggs and mix well. Stir in the flour until soft. (Don’t try to stir in all the flour at once. I usually stir in about 3 1/2 cups at this stage and then use about 2 more as I knead the dough).
Pour the dough onto a well-floured surface, knead until smooth, and then place in a large greased bowl. Let rise until doubled, about 1 hour. When the dough has doubled, prepare the topping.
In a medium saucepan, combine the brown sugar, butter, and milk. Bring to a boil, stirring occasionally. Pour this into two greased 9” x13” pans, or four 9” round pans. Sprinkle the pecans over the sugar mixture in the pans.
When the dough has doubled, punch it down and divide it in half. Roll each half into a 12” x 15” rectangle. Prepare the filling by mixing well all the ingredients in a medium bowl. Spread the filling to the edges of the rectangle. Roll up each rectangle, starting with the longer side, and slice it into 12 one-inch rolls. Place the rolls on the topping in the pans. Let rise until doubled, about 1 hour.
Bake at 375ºFor 20-23 minutes until golden brown. Invert pans onto foil lined cookie sheets, and allow to cool slightly before serving.
Makes 24 rolls
Cranberry Apple French Toast Bake
4 eggs
3/4 cup sugar
2 1/2 cups milk
1 cup cream
1/2 cup butter, melted
1 tablespoon vanilla
1 teaspoon allspice
1 unpeeled apple, preferably Granny Smith, finely chopped or grated (a food processor works well for this)
1 cup cranberries, finely chopped
1/2 cup
raisins
1 baguette, approximately 2 inches in diameter, cut into about sixteen
3/4” to 1” slices
Combine the eggs, sugar, milk, cream, butter, vanilla, and allspice in a medium bowl and mix well. In another large bowl, mix together the apple, cranberries, and raisins. Butter a 9” x 13” pan, and pour 1/3 of the batter into the bottom of the pan. Sprinkle about 1/2, or slightly more, of the fruits over the batter.
Arrange the slices of bread in the pan and pour the remaining batter
evenly over the bread. Sprinkle the remaining fruit. Let stand for 20
minutes, or overnight in the refrigerator covered, with plastic.
Preheat the oven to 350ºF and bake until the mixture is set and the top is lightly browned, about 50 minutes. Serve immediately.
Serves 19-12 servings
Maple Oat Scones
2 1/4 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
2/3 cup quick-cooking oats
12 tablespoons (1 1/2 sticks) butter, well chilled and cut into small bits
3/4 cup heavy whipping cream
1 teaspoon
vanilla
6 tablespoons pure maple syrup, plus 1 to 2 tablespoons for brushing
1/2 cup golden raisins
Preheat the oven to 400ºF.
In a food processor, pulse together the flour, sugar, baking powder, and oats until well mixed. Scatter the butter over the dry ingredients and pulse the mixture just until it resembles coarse meal. Pour in the cream and vanilla and pulse until just combined. Add 6 tablespoons syrup and pulse again until blended. Fold in 1/2 cup golden raisins.
Turn the dough onto a floured work surface. Gently pat out the dough and fold it back over itself about a half-dozen times, until smooth. (A dough scraper helps with this). Use a light hand and don’t over mix.
Divide the dough in half and pat it out again into two 3/4-inch-thick disks. Cut each disk into 6 plump pie-shape wedges. Transfer the scones to the prepared biscuit sheet and brush the sides and top with the remaining syrup.
Bake for 15 to 17 minutes until light brown. Serve warm or at room temperature.
Serves 12
Overnight Cinnamon Rolls
1 (18-oz.) package French vanilla cake mix
5 1/4 cups all-purpose flour
2 packets active dry yeast
1 teaspoon salt
2 1/2 cups warm water
1/2 cup sugar
2 teaspoons ground cinnamon
1/2 cup butter, melted
1/2 cup raisins
3/4 cup chopped pecans
1 cup powdered sugar
3 tablespoons milk
1/2 teaspoon vanilla
Stir together the cake mix, flour, yeast, salt, and water in a large bowl. Cover with plastic wrap and let rise for about an hour until doubled in bulk. Combine the sugar and cinnamon and set aside until dough is ready.
Turn the dough out onto a floured counter and divide into two equal parts. Roll one half into a rectangle, about 12” x 18”. Brush with half of the melted butter, sprinkle with half of the sugar-cinnamon mix, half of the raisins, and 1/4 cup pecans.
Starting with the long edge roll the rectangle of dough into a log, sealing the seam with a wet finger. Cut the log into about 16 1-inch thick circles. Place the rolls into a lightly-greased Doughmakers 9”x 13” pan. Repeat this process with the remaining dough and ingredients. Cover the pan with plastic wrap and let rise in the refrigerator overnight.
In the morning, remove from the refrigerator and let stand about 30 minutes. Preheat the oven to 350°F. Bake the rolls for 25 minutes in the preheated oven, or until the tops reach the desired doneness. Allow to cool slightly.
Meanwhile, stir together the powdered sugar, milk, and vanilla. Drizzle over the rolls and sprinkle with the remaining 1/4 cup pecans.
Yield 32 rolls
Raspberry Pineapple Coffee Cake
Sauce:
3 1/2 cups raspberries
1 cup water
2 tablespoons lemon juice
1 1/2 cups sugar
1/3 cup cornstarch
Batter:
1 can pineapple slices drained
3 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 cup cold butter
2 beaten eggs
1 cup sour cream
1 teaspoon vanilla
Topping:
1/2 cup flour
1/2 cup sugar
1/2 cup pecans
1/4 cup butter
Glaze:
3 ounces cream cheese
3 tablespoons milk
3/4 cup confectioners sugar
1/2 teaspoon vanilla
Preheat the oven to 350ºF.
Combine, in a saucepan, the raspberries and water for 5 minutes over medium heat, stirring occasionally. Stir in the lemon juice, sugar and cornstarch. Return to heat, and bring it to a boil over medium high heat. Stir until mixture thickens, approximately 3 to 4 minutes. Set aside to cool to room temperature.
Drain pineapple. Set aside. In a large bowl, combine the flour, sugar, baking powder, and baking soda. Cut the butter into the flour mixture until the mixture is crumbly. Mix in the eggs, sour cream, and vanilla. The batter will be stiff. Spoon 1/2 the batter into the bottom of a 9” x 13” pan. Pour the raspberry sauce over the batter. Use a teaspoon to dollop 1/2 the remaining batter over the sauce. Top with a layer of pineapple rings. Follow with the rest of the batter.
For the topping, mix the flour, sugar, and pecans and cut in the butter. Sprinkle over the apples. Bake for 38 to 45 minutes.
To make the glaze, combine the confectioners sugar, cream cheese, vanilla, and milk. Add a little more milk so the glaze is a good consistency for drizzling over the warm coffee cake.
Makes 12-15 servings
Carrot Pineapple Cake
Cake:
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 1/2 cups vegetable oil
4 eggs or 1 cup egg substitute
2 6-ounce jars carrot baby food
1 cup crushed pineapple, drained
Frosting:
One 8-ounce package cream cheese, softened to room temperature
1/2 cup butter, softened to room temperature
1 teaspoon vanilla extract
1 to 2 tablespoons rum
4 cups powdered sugar
1 cup coarsely chopped walnuts
Preheat the oven to 350º F.
In the large mixing bowl of a stand mixer, combine the flour, sugar, baking soda, cinnamon, and salt. Add the oil, eggs, and baby food, and mix on low speed until well blended. Stir in the pineapple. Pour into 2 greased and floured 9-inch round baking pans. Bake for 35-40 minutes or until a toothpick comes out clean. Cool the cakes for 10 minutes. Remove them from the pans and place them on wire racks to cool completely.
To make the frosting: in a large mixing bowl, beat together the cream cheese and butter until very smooth. Add the vanilla and rum and beat these ingredients in. While continuing to beat the frosting, slowly add the powdered sugar. Beat until the mixture reaches a good spreading consistency. Spread between the layers, on top and sides of cake. Top with the nuts. Refrigerate.
Serves 15
Devil’s Food Cake
3/4 cup unsweetened cocoa powder
2 1/3 cups boiling water
2 1/3 cups granulated sugar
3/4 cup oil
2/3 cup sour cream
3 large eggs, at room temperature
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
2 tablespoon baking soda
1 teaspoon salt
1 cup chocolate chips (optional)
2 sticks butter, softened
1 tablespoon vanilla extract
3 cups confectioners sugar
9 ounces unsweetened baking chocolate, melted and cooled
About 3/4 cup heavy whipping cream
Heat the oven to 325º F. Grease and flour two 9-inch round cake pans.
Combine the cocoa powder and boiling water in a medium bowl; stir until smooth. When cool, add the sugar, oil, sour cream, eggs, vanilla. Beat with a mixer on medium speed until blended. Reduce to low speed, then add the flour, baking soda, and salt. Beat just until smooth (batter will be thin). Fold chocolate chips into the batter if desired. Divide the mixture between pans. Bake 45 to 55 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cakes in the pans on a wire rack for 10 minutes. Run a knife around the edges of the cakes, invert them onto a wire rack and cool them completely.
To make the
frosting, beat the butter and vanilla in a large bowl with a mixer on
medium speed until the butter is creamy. Reduce the speed to low and beat
in 1/2 cup confectioners sugar, then the melted chocolate. Alternate
beating in the remaining sugar and 1/2 cup cream. Increase speed to
medium and beat until spreadable. Add more cream if necessary.
Turn the cakes right side up. Place 1 layer, top side down, onto a serving plate. Spread the top with 1 cup of the frosting. Add a second layer, top side down. Brush any crumbs off the cake. Coat with a thin layer of the frosting, then spread and swirl on the remaining frosting.
Makes one 9” layer cake, about 8 servings
Joyce’s Texas Sheet Cake
Cake:
2 sticks margarine, softened
2 cups sugar
8 eggs
2 teaspoons vanilla
2 cups flour
Two 16-oz. cans Hershey’s Chocolate Syrup
Icing:
3/4 cup milk
2 tablespoons margarine
3 cups sugar
2 cups chocolate chips
1 cup chopped walnuts
Preheat the oven to 325° F. In a large bowl, cream together the margarine and sugar. Add the eggs and vanilla and stir until blended. Alternate adding the chocolate syrup and flour, stirring until smooth after each addition.
Grease a 13” x 18.5” sheet cake pan. Pour in the batter and bake for 30 minutes or until toothpick inserted in the center comes out clean. Cool the cake in the pan on a wire rack. Frost the cake while still warm and in the pan.
To make the icing, heat the milk in a heavy saucepan over medium heat. Melt the margarine in the milk, then add the sugar and stir to dissolve. Turn up the heat to medium high and leave it there for 30 seconds until it is just boiling, then remove from the heat. Add the chocolate chips and beat by hand for 1 minute, until the chips are melted. Do not over beat. Add the nuts, stir, then frost the cake.
Makes about 20 3” square servings
Texas Sheet Cake
Cake:
3 cups flour
3 cups sugar
1 1/2 teaspoons salt
1 1/2 cups butter
6 tablespoons cocoa
1 1/2 cups water
1/3 cup buttermilk
1 1/2 teaspoons baking soda
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons cinnamon
3 eggs, beaten
Icing:
4 tablespoons cocoa
2/3 cup butter
9 tablespoons milk
5 cups powdered sugar
1 1/2 teaspoons vanilla
1 1/2 cups chopped pecans
Preheat the oven to 350° F. Grease a 13” x 18.5” sheet cake pan with shortening and flour and set it aside.
In a large mixing bowl, whisk thoroughly the flour, sugar, and salt. In a heavy saucepan over medium heat, bring the butter, cocoa, and water to a boil, stirring frequently, and pour this over the sugar-flour mixture. Add the buttermilk, baking soda, vanilla, cinnamon, and eggs. Mix well and pour into the pan. Bake for 30 minutes.
In a heavy saucepan over medium heat, bring the cocoa, butter, and milk to a rapid boil. Remove from heat and add the powdered sugar, vanilla, and nuts. Beat until smooth and spread the icing over the HOT cake.
Allow to cool slightly, then cut into 3-inch pieces.
Makes about 26 servings
Gingerbread Cake with Vanilla Sauce
3/4 cup shortening
2/3 cup butter
1 1/2 cups sugar
3 cups sifted flour
1 1/2 teaspoons soda
3/4 teaspoon baking powder
3/4 teaspoon cinnamon
3 beaten eggs
1 1/2 cups molasses
1 1/2 cups boiling water
Vanilla Sauce:
1 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups boiling water
6 tablespoons butter
2 teaspoons vanilla
Preheat the oven to 350º F.
Cream the shortening and butter in a large bowl, then gradually add the sugar while continuing to beat. In a medium bowl, sift the flour, soda, baking powder, and cinnamon together. Add the eggs to the shortening, then add the flour mixture, then the molasses and water. Beat thoroughly and pour into a well-greased 9” x 13” pan. Bake 30 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean. Slice the cake and serve it with Vanilla Sauce (below).
To make the sauce, combine the sugar, cornstarch, and salt in a heavy saucepan. Gradually pour in the boiling water, and simmer the mixture over low heat, stirring constantly for 5 minutes, or until thickened. Remove from the heat and add the butter and vanilla, and stir gently until smooth. Cool sauce to lukewarm and drizzle over gingerbread cake.
Makes about 20 servings
Italian Cream Cake
Cake:
1/2 cup butter
1/4 cup applesauce
1/4 cup solid shortening
2 cups sugar
1 1/4 cups egg beaters
2 cups flour
1/4 teaspoon salt
1 teaspoon baking soda
2 cups shredded coconut
1 scant cup milk plus 2 tablespoons lemon juice (or 1 cup buttermilk and no lemon juice)
1 cup chopped pecans
1 1/4 cups liquid egg whites, stiffly beaten till peaks are formed
1 teaspoon vanilla extract
1 teaspoon almond extract
Icing:
One 8 ounce package cream cheese, at room temperature (you may use fat free instead)
1/2 cup butter, at room temperature
1 pound confectioners sugar
1 teaspoon vanilla
1 cup chopped pecans
Preheat the oven to 350º F.
In a large bowl, mix together the butter, applesauce, shortening, and sugar. Add the egg beaters a little at a time, beating after each addition. In a separate medium bowl, mix together the flour, salt, baking soda, and coconut. Alternate adding the flour mixture and the milk to the butter, stirring after each addition. Stir in the pecans. Fold in the beaten egg whites. Bake the batter in 3 greased and floured 9” round cake pans for 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow cakes to cool on a wire rack for about 30 minutes.
To make the icing, beat together the cream cheese and butter. Add the confectioners sugar and vanilla and mix till smooth. Stir in the pecans, reserving 2 tablespoons for sprinkling on top of the cake.
Assemble the cake in three layers with icing between each layer. Ice the top and sides of the cake and sprinkle the remaining pecans on top. Keep refrigerated and serve cool.
Makes one 9” round layer cake
Walnut Glazed Brown Sugar Pound Cake
1 cup butter, softened
1/2 cup shortening
2 cups brown sugar
1 cup granulated sugar
5 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup evaporated milk
1 teaspoon vanilla extract
1/2 teaspoon maple flavoring
1 cup chopped walnuts
Walnut glaze:
1 cup confectioners sugar
2 tablespoons butter, softened
6 tablespoons evaporated milk
1 teaspoon vanilla extract
1/2 cup chopped walnuts
Preheat the oven to 325º F. Grease and flour a 10” tube pan or two 8.5” x 4.5” loaf pans.
Cream the butter, shortening, brown sugar, and granulated sugar in a large mixing bowl. Add the eggs one at a time, beating after each addition. In a separate medium bowl, sift together the flour, baking powder, and salt. In a third bowl, mix together the evaporated milk, vanilla, and maple flavoring. Alternate adding the flour mixture and the milk mixture to the creamed butter, mixing after each addition. Fold in the walnuts and pour into prepared pan.
Bake for 1 hour and 15 minutes or until a toothpick inserted in the center of the cake comes out clean.
Meanwhile, mix up the glaze by beating together the confectioners sugar, butter, milk, and vanilla until smooth.
Remove the cake from the oven and allow to cool in the pan for 10 to 15 minutes, then drizzle with the glaze. Sprinkle the remaining walnuts on the cake.
Serves12 to 15
Chocolate Sour Cream Pound Cake
1 cup boiling water
Two 1-oz squares unsweetened chocolate, chopped into small pieces
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 3/4 cups light brown sugar, firmly packed
2 eggs
1 teaspoon vanilla extract
1/2 cup sour cream
Confectioners sugar
Preheat the oven to 325ºF. Grease and flour an 8 1/2” x 4 1/2” loaf pan.
In a small bowl, pour boiling water over the chocolate and stir to melt the chocolate and allow to cool.
In a large bowl, whisk together the flour, salt, and baking soda. In another large bowl, cream together the butter and sugar. Next, add the eggs and vanilla, continuing to beat the mixture as you add each ingredient.
Add 1/2 the flour mixture to the butter-sugar mixture and beat it in. Then add the sour cream and beat it in. Add the remaining flour mixture and beat until combined. Finally add the chocolate mixture and beat until just blended.
Pour the batter into the prepared loaf pan. Bake for about 1 hour to 1 hour 15 minutes, until a tester inserted into the center of the cake comes out clean. Remove from the oven and cool in the pan on a wire rack for 15 minutes. Run a thin knife around the edge of the cake and remove it from the pan. Continue cooling the cake on the wire rack. Dust the cake with confectioners sugar before slicing.
Makes 1 loaf
Oatmeal Cake
Cake:
1 1/4 cups boiling water
1 cup quick oats
1 teaspoon baking soda
1/2 cup butter, softened to room temperature
1 cup sugar
1 cup packed brown sugar
2 eggs
1 1/3 cups sifted flour
1/2 teaspoon cinnamon
Topping:
6 tablespoons melted butter
1/2 cup brown sugar
1/4 cup evaporated milk or cream
1 cup coconut
1/2 cup chopped nuts
1/2 teaspoon vanilla extract
Preheat the oven at 350º F. Grease a 9” x 13” cake pan.
In a medium sized bowl, pour the boiling water over the quick oats, and stir. Add the baking soda, stirring to mix, and let stand for 20 minutes. Set aside.
In a large bowl, cream together the butter, sugar, and brown sugar. Mix in the eggs, flour, and cinnamon. Fold in the oat mixture. Mix well.
Pour into the prepared pan. Bake for 35 minutes or until golden brown.
While the cake is baking, prepare the topping by gently mixing the melted butter with the brown sugar and cream in a small bowl. Add the coconut, nuts, and vanilla and mix well
While the cake is still warm, spread the topping mixture on the cake. Place under a broiler set to high until the icing is bubbling and brown, about 1 minute. Watch it carefully, and allow to cool before slicing.
Serves 15
Pumpkin Cake Roll
3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon nutmeg
2 teaspoon cinnamon
1 cup finely chopped walnuts
1 cup confectioners sugar, plus 1 tablespoon for sprinkling
Two 3-oz.packages cream cheese
4 tablespoons butter
1/2 teaspoon vanilla
Preheat the oven to 375ºF.
In a large bowl, beat the eggs on high speed for 5 minutes. Gradually beat in the sugar and stir in the pumpkin and lemon juice. In a separate bowl, mix together the flour, baking power, salt, ginger, nutmeg, and cinnamon and fold them into the pumpkin mixture. Spread in a greased and floured 10” x 15” jelly rolls pan. Top with the walnuts, bake for 15 minutes or until a tester comes out clean.
To make the filling, mix together 1 cup confectioners sugar, cream cheese, butter and vanilla until smooth.
While the cake is still warm, turn it out onto a towel sprinkled with confectioners sugar. Starting at the narrow end, roll the towel and cake together. Cool. Unroll and top with filling then re-roll and chill.
Makes about 8 to 10 servings.
Praline Turtle Cake
1/2 cup butter
1 cup brown sugar
1 can sweetened condensed milk
1 cup chopped pecans
2 cups flour
3/4 cup cocoa or Baker’s chocolate, melted
2 cups sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup sour cream
1/2 cup oil
1 cup hot water
1 teaspoon vanilla
1 teaspoon vinegar
1 small jar of fudge topping (about 1/2 cup)
1/2 cup chocolate chips (placed in small plastic bag then melted in microwave)
Chocolate Frosting (1 can of your favorite brand)
Preheat the oven to 350°F. Cut two sheets of parchment paper to fit two 9-inch round cake pans. Place the paper in the pans.
Melt the butter, brown sugar, and milk in a 2-quart saucepan over heat on the stove. Do not boil. Pour half of this cooked sugar mixture into each of the round pans. Sprinkle ¾ cup of the pecans over the sugar mixture in both pans. Set them aside to cool.
In a large mixing bowl, mix together the flour, cocoa, sugar, baking powder, baking soda and salt. Add the eggs, sour cream, oil, hot water, vanilla, and vinegar, and stir until well blended. Spoon the cake batter over the sugar mixture in the pans.
Bake for 35 to 40 minutes or until a toothpick comes out clean when inserted in middle of the cake. Cool the cake for 10 minutes. Loosen the cake by running a knife around the edges of the pans. Turn the pans over onto cooling racks to remove the cake. Cool them completely. Remove the parchment paper from the cake to expose praline topping.
Spread the fudge topping on one of the cake layers. Place the other layer on top of the first layer so that the fudge is in the middle and there is a layer of praline on top.
Place the chocolate chips in a bowl and melt in the microwave for 30 seconds on medium heat, stir and repeat until smooth. Drizzle over top of the cake. Sprinkle with the remaining pecans. To add the finishing touch, frost only the sides of your cake with your favorite chocolate frosting.
Serves 16
Red Velvet Cake
1/2 cup butter
11/2 cups sugar
2 eggs
2 ounces red food coloring
2 tablespoons powdered cocoa
21/2 cups cake flour
1 cup buttermilk
1 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon baking soda dissolved in 1 tablespoon vinegar
Frosting:
1/2 cup butter, softened
8 oz. cream cheese
4 to 5 cups powdered sugar
3 tablespoons milk
Preheat the oven to 350°F. Grease with shortening and flour two 9” round cake pans.
Cream together the butter, sugar, and eggs in a large bowl. Add the food coloring, then the cocoa. Alternate adding ½ of the cake flour, ½ of the buttermilk, and ½ of the salt, mixing after each step, then repeat. Add the vanilla. Fold in the soda and vinegar. Pour half of the mixture into each of the pans and bake for 30 minutes, or until your toothpick comes out clean.
Allow the cakes to cool slightly in the pans about 10 minutes. Loosen the edges by running a thin knife along the edge of the pans. Turn the cakes out onto a wire rack and allow them to cool.
Cream together the butter, cream cheese, and milk. Add 4 to 5 cups of powdered sugar until desired consistency. Additional milk can thin frosting if needed.
Place the bottom layer on a cake base and frost the top. Place the second layer on the first, then frost the top and sides. Enjoy.
Serves 8
Easy Cheesecake
1 package lemon Jell-O
1 package unflavored gelatin
1 cup water
Two 16-oz packages Cool Whip
1 cup milk
Three 8-oz packages of cream cheese, softened
11/2 cups plus 3 tablespoons sugar
11/2 packages graham crackers
3/4 stick butter, melted
In a small saucepan over medium high heat, stir the Jell-O-O and gelatin into the water and bring to a boil stirring occasionally. Remove the mixture from heat and allow it to cool. Meanwhile, beat the Cool Whip with the milk until blended. In another bowl, beat the cream cheese thoroughly, then add 1½ cups of the sugar and mix until creamy. Add the Jell-O mixture to the cream cheese and stir. Then stir in the Cool Whip.
To make the crust, mix the graham crackers with the melted butter and 3 tablespoons sugar until uniform and crumbly. Press the crumbs into a greased 9” x 13” cake pan, running up the sides as much as possible. Pour the cheesecake mixture on top of the crust, and chill in the refrigerator for several hours until cheesecake is set, or overnight.
Makes 16 to 24 slices
Mini Cheese Cakes
1 12-oz. package of vanilla wafers
Two 8-oz. packages of cream cheese
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
One 21-oz. can cherry pie filling
Preheat oven to 350ºF. Line two 24-cup mini muffin pan with paper liners.
Put the vanilla wafers in a food processor and pulse until finely ground. Place 1/2 teaspoon of the crushed wafers in the bottom of each paper cup.
In the large bowl of an electric mixer, place the cream cheese, sugar, eggs and vanilla, and beat on medium speed until light and fluffy, about 10 minutes. Fill each muffin liner about 3/4 full with this mixture. With the back of teaspoon, make an indention in the center of the batter and put 1 teaspoon of pie filling in the hole.
Bake 15 minutes or until tops just begin to brown.
Makes 48 mini cheese cakes
Sour Cream Spice Cake
2 cups sugar
2 eggs
1 tablespoon butter
2 teaspoons baking soda
1 cup sour milk
(To make sour milk, add 1 tablespoon vinegar or lemon juice to 1 cup milk.)
1 cup sour cream
1 teaspoon cloves
2 tablespoons cocoa
1 tablespoon cinnamon
3 cups flour to stiffen the batter
Preheat the oven to 350°F.
Cream together the sugar, egg, and butter. Dissolve the baking soda in the sour milk. Add the sour milk and sour cream to the egg and butter and stir. Then, add the spices and mix well. Add the flour and mix until batter is blended well. Grease and flour a 9” x 13” cake pan. Pour the batter into the pan and bake for 40 to 45 minutes or until a toothpick comes out clean.
Yields 16 2-inch pieces
Festive Log
Sponge Cake:
6 egg yolks
1 cup sugar
3/4 teaspoon
vanilla
6 egg whites
1 cup sifted cake flour
11/2 teaspoon
baking powder
3/8 teaspoon salt
1/4 cup
sifted confectioners sugar
Chocolate Butter Cream:
12 tablespoons butter
2 pounds sifted confectioners sugar
Scant 1/2 cup light cream
1 tablespoon vanilla
4 ounces melted unsweetened chocolate, cooled
Preheat the oven to 375°F.
Beat the egg
yolks until thick and lemon colored. Gradually beat in 1/4 cup sugar then
stir in the vanilla. In another bowl beat the egg whites until soft peaks
form. Gradually beat in 3/4 cup sugar and beat until stiff peaks form.
Fold the yolks into the whites. Sift together the cake flour, baking
powder and salt and fold them into the egg mixture. Spread evenly in a
buttered and floured 10” x 15” jelly roll pan. Bake for 12 to 15 minutes
or until done. Immediately loosen the sides and turn the cake out onto a
towel sprinkled with sifted confectioners sugar. Roll the cake and towel
together and place them on a rack to cool.
To make the butter cream;
In a medium
bowl; cream the butter and gradually add about half the sugar. Beat in 4
tablespoons cream and the vanilla and cooled chocolate. Gradually blend
in the remaining sugar and enough cream to reach spreading consistency.
Unroll the sponge cake and towel and place it on a clean surface. Spread
the butter cream on it. Roll the cake. Place the roll on a serving
platter. Ice the roll with the butter cream, making the surface look
"rough like bark." Sift the confectioner sugar lightly over the entire
roll to look like a dusting of snow. Decorate the roll with fresh
grated coconut, edible glitter or other edible holiday decorations.
Makes 10 servings
Oatmeal Raisin Cookie
1 1/2 cups all-purpose flour
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup butter flavored shortening
1 stick margarine, softened
2 eggs
1 teaspoon vanilla
3 cups old fashioned oats, uncooked
1 cup raisins
Preheat the oven to 350ºF.
In a large bowl, whisk the flour, sugars, soda, cinnamon, ginger, nutmeg, and salt until they are well combined and set aside. In another large bowl, cream together the shortening and margarine. Add the eggs and vanilla to the shortening-margarine mixture and beat well. Gradually add the flour mixture to the shortening-margarine mixture and beat well after each addition. To this mixture, add the oats and raisins and stir until evenly mixed in. Using a cookie scoop, or a tablespoon, drop the dough for each cookie onto an ungreased cookie sheet about 1 inch apart.
Bake 11 to 12 minutes or until the tops are lightly golden brown.
Cool the cookies for 1 minute on the cookie sheet then transfer them to a wire rack and let them cool completely. (If you can wait that long!)
Makes about 4 dozen cookies
Sour Cream Cookies
1 cup margarine
1 1/2 cups sugar
2 eggs
4 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon nutmeg
1 cup sour cream
1 teaspoon vanilla
In the large bowl of an electric mixer, cream together the margarine and sugar until light and fluffy. Add the eggs, one at a time, and mix on medium speed after each addition until well blended. In a large mixing bowl, whisk or sift together the flour, soda, baking powder, salt, and nutmeg. Add these ingredients to the mixer, a little at a time, and continue beating on medium speed. When about half the flour mixture has been added, add 1/2 the sour cream and all the vanilla and continue mixing until blended. Then add the remaining flour mixture, a little at a time, and finish with the remaining sour cream and mix until a soft dough has formed. Turn the dough out onto the counter and shape into a mounded disk. Wrap in plastic and chill for at least 1 hour.
Preheat the oven to 375ºF. Remove the dough from the refrigerator and roll the chilled dough out to 1/4-inch thick and cut into shapes.
Bake for 12 minutes or until the edges just begin to brown.
Makes 4 to 5 dozen cookies
Double Chocolate Biscotti
1 1/2 cups almonds, coarsely chopped
4 1/2 cups unbleached white flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup Dutch process cocoa
1/4 cup unsalted butter, softened
2 cups granulated sugar
4 eggs
2 egg whites
2 teaspoons pure vanilla extract
4 teaspoons pure almond extract
1/4 cup Amaretto liqueur or coffee
1 cup mini chocolate chips or finely chopped bittersweet chocolate
Preheat the oven to 350ºF and place the rack in the middle of the oven. Line two large baking sheets or jelly roll pans with parchment.
In a large bowl, sift together the flour, baking powder, salt and cocoa. In the large bowl of an electric mixer, beat together the butter and sugar until it creates a uniform crumb. Add the eggs and egg whites, one at a time, mixing well after each addition. Beat in the flavorings and liqueur until well combined.
Turn off the mixer and add all the sifted ingredients, then turn mixer on at the lowest speed until the ingredients are blended. Scrape down the sides, then add the almonds and chocolate chips folding them in by hand. Turn to dough out onto the counter and gather it into a ball. Add a little more flour if it is too sticky to handle. Divide the dough into quarters.
Form each quarter into an elongated mound, about 12” long x 4” wide. Place the dough onto the baking sheets (two pieces per sheet) about three inches apart.
Bake for 20 to 25 minutes until the dough is dry on top and firm to the touch. Remove the dough from the oven.
Reduce the oven temperature to 300ºF. Lifting the parchment, transfer the dough to a wire rack, and allow it cool 5 minutes. Slice the dough into biscotti pieces, about 4” x 1/2”, with a serrated knife. Place the biscotti, cut side down, on the original lined baking sheets, and bake for another 15-20 minutes until they are crisp and dry. Removes the biscotti to wire racks to cool. They may be stored for several days in an airtight container.
Makes about 90-100 biscotti
Hot Chocolate Earthquakes
3/4 cup (1 1/2 sticks) butter
2/3 cup unsweetened cocoa
3/4 cup granulated sugar (plus 1/3 cup for rolling the cookies)
3/4 cup firmly packed brown sugar
1/4 teaspoon hot red cayenne pepper
3/4 teaspoon salt
2 large eggs
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 cup semi-sweet chocolate chips
Preheat the oven to 375ºF.
Melt the butter over medium heat in a large saucepan until just melted and remove from the heat. Whisk in the cocoa, sugars, cayenne and salt until smooth, then stir in the eggs. Sift the flour and baking soda into the saucepan and stir until completely blended. Stir in the chocolate chips.
Turn the dough out of the saucepan onto parchment or waxed paper on the counter. If the dough is too soft to work with, cover and chill it until it is firm. Roll the dough into 1-inch balls and roll them in the additional sugar. Arrange the balls 2-inches apart on ungreased cookie sheets.
Bake the cookies for 10 to 12 minutes or until the tops are cracked. The cookies will be very soft. Do not bake the cookies longer or they will lose their chewy-ness. Let the cookies cool completely on the sheets, then transfer them to airtight containers.
Makes about 4 1/2 dozen cookies
Cheese Straws
3/4 pound extra-sharp cheddar cheese, finely grated
1 1/2 sticks butter, melted
1/4 to 1/2 teaspoon cayenne pepper
1/4 teaspoon medium-ground black pepper, optional
1/2 teaspoon salt
2 cups flour
Preheat the oven to 350ºF.
In a large bowl, pour the butter over the cheese while the butter is still hot. Mix the cheese and butter with mixer until blended. Add the cayenne pepper and salt. Then add the flour a little at a time mixing well after each addition until a soft dough forms.
Spoon the dough into a cookie press or gun fitted with a tip that will make strips. Or, load a pastry bag with a star-burst tip. Press the dough out onto an ungreased Doughmakers Cookie Sheet to form 2-inch strips.
Watching carefully, bake the cheese straws for 20 minutes, until they are lightly browned or a dark golden color. Cool on the baking sheet for a few minutes then transfer to a wire rack. These can be stored for up to a week in an airtight container, or they may be frozen for a month.
Makes about 65 cheese straws
Peanut Butter Oatmeal Chocolate Chip
1 cup butter, at room temperature
2 cups packed brown sugar
2 cups granulated sugar
4 teaspoons baking soda
2 tablespoons vanilla extract
3 cups peanut butter, creamy or chunky
6 eggs, beaten
9 cups quick-cooking rolled oats
One 16-oz. package chocolate chips
Preheat the oven to 350°F.
Cream the butter and both sugars together in a large mixing bowl. Add the soda, vanilla, peanut butter, and eggs, and mix well. Add the oats, and mix until well blended. Then add the chocolate chips and fold them into the cookie dough. Drop the batter by rounded tablespoons, 2 inches apart, onto an ungreased cookie sheet. Bake 10 minutes. Cookies should be soft and lightly browned.
Makes 6 dozen cookies.
Sugar Cookie Cut-outs
2/3 cup
butter, room temperature
2 eggs
1 teaspoon vanilla extract
1 cup sugar
1/4 cup milk
3 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
Icing:
1/2 cup butter
1 pound powdered sugar
3 tablespoons milk
1 teaspoon vanilla extract
Food coloring, optional
Preheat the oven to 350ºF.
Blend together the butter, eggs, vanilla, sugar, and milk. Add the flour, soda, and salt. Mix together well and form into a ball of dough. Cover with plastic and refrigerate at least 30 minutes. Roll out to 1/8-inch thickness and cut into desired shapes.
Bake on an
ungreased Doughmakers Cookie Sheet 8 to 10 minutes. Watch carefully and
remove the cookies when the edges begin to show slight browning. Don’t
let the tops brown. Cool the cookies on a wire rack before icing and
decorating.
To make the icing, simply blend the butter, powdered sugar, milk, and
vanilla until smooth and creamy. If you want to color the icing, transfer
a small amount to another bowl and add the food coloring and mix until you
get the desired color. Spread on the cutout cookies, and decorate.
Yields about 3 dozen
Butter cookies and Jelly
1/2 lb
butter, softened
1/2 cup sugar
2 cups flour
1 sm jar Apricot Preserves or your favorite jelly
Preheat the oven to 375ºF.
Mix the butter and sugar with a hand mixer until very light and fluffy. Add the flour gradually and blend thoroughly. Refrigerate the dough until easy to handle, about 1 hour. Form the dough into olive-sized balls. Make a dimple in each ball with your thumb and fill it with a little jelly.
Bake on an ungreased cookie sheet for 10 to 15 minutes, or until they just begin to turn golden around the edges.
Makes about 4 dozen cookies
Peanut Butter Cookies
3/4 cup peanut butter
1/2 cup Crisco
1 1/4 cup firmly packed brown sugar
3 tablespoons milk
1 tablespoon vanilla
1 egg
1 3/4 cup flour
3/4 teaspoon salt
3/4 teaspoon soda
Preheat the oven to 350ºF.
Combine the peanut butter, Crisco, brown sugar, milk, and vanilla in a large bowl. Beat until well blended. Add the egg and mix well. In a separate bowl, combine the flour, salt, and soda. Then add the dry ingredients to the wet ones and mix until just blended.
Roll the dough into 1” to 2” balls, place on a cookie sheet, and flatten with the back of a fork so that the tines leave impressions in the tops of the cookies.
Bake for 7 minutes or until lightly browned, and cool on a wire rack.
Makes 3 dozen cookies
Pumpkin Cookies
2 cups shortening
2 cups sugar
2 eggs
One 29-oz. can pumpkin
1 teaspoon vanilla
1 1/2 teaspoons cinnamon
1 teaspoon salt
2 teaspoons soda
2 teaspoons baking powder
3 cups flour
Icing:
8 ounces cream cheese
1 stick butter
3 cups powdered sugar
Preheat the oven to 375ºF.
In an electric mixer fitted with a large bowl, mix together the shortening and sugar on medium speed until well blended. Add the eggs, and when they are mixed in add the pumpkin and the vanilla and continue mixing until well blended.
In a separate bowl mix together the salt, soda, baking powder and flour. Then gradually add the flour mixture to the pumpkin mixture, about 1/2 cup at a time, mixing thoroughly after each addition.
Using a tablespoon or 2-oz cookie scoop, drop the batter on an ungreased cookie sheet, about 1-inch apart. Bake for 8 to 10 minutes or until the cookies have domed and just barely begin to brown. Remove from oven and allow to cool on a wire rack.
To make the icing, cream together the cream cheese and butter in the bowl of an electric mixer on medium speed. When these are well blended, begin gradually adding powdered sugar until the icing is soft and easy to spread. Spread the icing on the cookies once they are completely cooled.
Makes about 48 two ounce cookies
Blueberry Muffins
3 cups flour
2 cups sugar
1 stick butter, softened, plus 2 tablespoons
1 tablespoon baking powder
3 eggs
1 cup milk
1 cup blueberries
Preheat the oven to 350ºF.
In a large bowl, blend the flour, sugar, stick of softened butter and baking powder until crumbly. Set aside one cup of this for later use as a topping. Then, to the flour mixture that will be your muffins, add the eggs and milk and stir to combine. Next, gently fold in the blueberries. Pour this batter into greased, or paper-lined, muffin cups filling each about 2/3 the way full. Add the remaining butter to the reserved topping and mix until crumbly. Sprinkle this on top of the muffins.
Bake for 15-18 minutes, until lightly browned.
Makes 12 muffins, 24 mini muffins, or 6 jumbo muffins.
Sweet Potato Muffins
1 large orange-flesh sweet potato (about 1 1/4 pounds), baked until tender, peeled
2 eggs, beaten to blend
1/2 cup milk
1/2 cup molasses
3 tablespoons butter, softened
1 1/4 cups all purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground ginger
Preheat oven to 400°F. Grease a 12-cup regular muffin pan.
Cut the sweet potato into chunks and purée them in a blender or food processor. Measure 1 cup puree and transfer to a large mixing bowl. Mix in the eggs, milk, molasses and butter and beat until butter is blended into other ingredients. Add all remaining ingredients and stir until just mixed.
Divide batter among muffin cups filling each one about 3/4 full. Bake for 25 minutes, or until the tops are springy to the touch. Allow the pan to cool on a wire rack for five minutes, then turn out the muffins and allow to cool. Serve warm.
Makes 12 muffins
Good Morning Muffins
1/2 cup firmly packed brown sugar
1/4 cup LAND O LAKESÒ Butter, softened
1 cup LAND O LAKESÒ Sour Cream
2 LAND O LAKES™ All Natural Farm Fresh Eggs
1/2 cup flaked coconut
1/2 cup raisins
2 medium (1 cup) carrots, shredded
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
Preheat the oven to 375°F.
Combine the sugar and butter in large mixer bowl and beat at medium speed, scraping bowl often, until creamy, about 1 to 2 minutes. Add the sour cream and eggs and continue beating until well mixed, another 1 to 2 minutes. Stir in the coconut, raisins and carrots by hand.
In a separate bowl, stir together the flour, baking soda, and cinnamon. Add this flour mixture to the sour cream mixture and stir just until moistened.
Grease a 12-cup muffin pan thoroughly, and spoon in the batter to fill each cut about 2/3 full. Bake for 20 to 25 minutes or until lightly browned.
Makes 12 muffins
Ready to Go Bran Muffins
2 1/2 cups
buttermilk
1/2 cup vegetable oil
2 eggs
3 cups crushed raisin-bran flake cereal
2 1/2 cups flour
1 cup sugar
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoons salt
1/2 cup chopped nuts
In a large bowl, combine buttermilk, oil, and eggs and beat until well combined. Add the remaining ingredients and stir just until dry ingredients are moistened. At this point, the batter can be covered tightly and refrigerated for up to two weeks. You can scoop out enough batter to make just the desired number of muffins.
When you are ready to bake, preheat oven to 400ºF.
Grease the muffins cups and fill them with the batter to 1/2 full. Bake for 20 to 25 minutes or until tester inserted in center comes out clean (longer for jumbo muffins, less time for mini muffins). Immediately remove the muffins from the pan and serve.
Makes up to 30 regular size muffins
Clementine’s Muffins
1 1/2 cups all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup orange juice
1/4 cup butter, melted
1 egg
8 Clementine tangerines, peeled, sectioned and meats removed
2/3 cup sweetened flaked coconut
1 tablespoon butter, softened
1/2 teaspoon grated orange zest
Preheat the oven to 375°F.
To make the muffins: combine the flour, 1/4 cup sugar, baking powder, baking soda and salt in large bowl and mix well. In another bowl, mix together the orange juice, 1/4 cup melted butter and egg. Add to flour mixture and stir until the dry ingredients are just moistened. Fold the tangerine meats into the batter along with 1/3 cup coconut. Spoon the batter into greased muffin cups, about 3/4 full.
In a medium bowl, mix together the remaining coconut, 1/4 cup sugar, softened butter and orange zest. Sprinkle evenly over the top of each muffin. Bake for 18 to 23 minutes or until lightly browned.
Let muffins cool in the pan for 5 minutes before removing.
Makes 1 dozen regular muffins
Cornbread Muffins
2 cups yellow
corn meal
1/2 teaspoon salt
3 teaspoons baking powder
2 cups milk
2 tablespoons butter
2 eggs
Preheat the oven to 400ºF.
In a medium bowl, mix together the corn meal, salt and baking powder. In a saucepan over medium-high heat, scald the milk then remove from the heat and add the butter to it, and stir until the butter dissolves.
When the butter is melted add the milk to the meal and stir to combine. Separate the eggs and add the yolks to the batter. Then beat the egg whites until soft peaks form, and fold lightly into the batter. Spoon the batter into well-greased 2 1/2-inch muffin cups, filling the cups 3/4 full.
Bake for 30 minutes, until the tops begin to brown. Cool in the pan for 5 minutes before turning out. Serve warm and slathered with butter.
Makes 12 muffins
Muffins Apples, Bananas & Cinnamon
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2/3 cup shortening
1 1/4 cups white sugar
2 eggs
1 teaspoon vanilla extract
1/4 cup buttermilk
1 cup ripe bananas, mashed
2 apples - peeled, cored and shredded
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 24 muffin cups, or use paper liners. Sift together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and buttermilk. Beat in the flour mixture, mixing just until incorporated. Fold in the mashed bananas and shredded apples. Fill each muffin cup half full.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.
Makes 24 servings
Apple Butter Muffins
1 cup natural apple butter
1 egg
2 tablespoons oil
1/4 cup honey
1 cup whole wheat flour
1 cup white flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Preheat the oven to 375ºF. Grease 12-cup regular muffin pan.
In a large bowl, beat together the apple butter, egg, oil, and honey. In a medium bowl, combine the whole wheat and white flours, baking powder, baking soda, cinnamon, and nutmeg. Add the dry ingredients to the wet ones, and stir until the dry ingredients are just moistened.
Divide the batter among the twelve cups in the muffin pan, filling each to about 3/4 full. Bake for 20 minutes, when the tops are firm are a tester inserted to the middle of a muffin comes out clean.
Makes 12 muffins
Blackberry Muffins
1 1/4 cups
all-purpose flour
3/4 cup corn meal
1 tablespoon brown sugar
2 teaspoons
baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup milk
1/4 cup butter, melted
1 egg
1 cup blackberries, fresh or frozen
Preheat the oven to 425º. Grease a 12-cup regular muffin pan.
If you are using frozen berries, reserve 1/4 cup of flour and set it
aside. In a large bowl, combine flour, corn meal, sugar, baking powder,
salt, and baking soda. In medium bowl, whisk together the milk, butter,
and egg. Stir these wet ingredients into the dry ones until the dry
ingredients are just moistened. If using frozen berries, thaw the berries
and dry them, then toss with reserved flour and fold the berries and flour
into the batter. If using fresh berries, wash and dry them and fold them
into the batter.
Fill the muffin cups 3/4 full with batter. Bake the muffins for 15-20
minutes or until the tops are golden brown. Allow to cool for 5 minutes in
the pan and then serve warm.
Makes 12 muffins
Coco Coffee Muffins
2 cups all purpose flour
1/2 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup milk
1/2 cup butter
1 egg, beaten
1 teaspoon vanilla extract
1 tablespoon instant coffee granules
3/4 cup semi-sweet chocolate chips
Preheat the oven to 375ºF. Grease a 12-cup regular muffin pan.
In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. In a heavy saucepan over medium-high heat, scald the milk, then remove the pan from the heat. Add the butter to the milk and stir until the butter melts. Add the egg, vanilla, and instant coffee to the milk mixture and whisk until well combined and the coffee granules have dissolved. Add the milk mixture to the dry ingredients and stir until the dry ingredients are just moistened. Fold the chocolate chips into the batter.
Spoon the batter into the muffin cups, filling them about 3/4 full. Bake 15 to 20 minutes or until the tops are lightly browned.
Makes 12 muffins
Lemon Muffins
2 eggs, separated
1/2 cup butter, softened
1/2 cup sugar, plus 1 tablespoon
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons lemon juice
Preheat the oven to 350ºF. Grease a 12-cup regular muffin pan.
In a small
bowl, beat egg yolks until light and lemon-colored, about 3 minutes. In a
large bowl, cream together the butter and 1/2 cup sugar. Fold the yolks
into the butter-sugar mixture. In another large bowl, whisk together the
flour, baking powder, and salt. Add these dry ingredients to creamed
butter-sugar mixture and stir until just combined. Add in the lemon juice
and stir until blended. In a separate bowl, beat egg whites until soft
peaks form and fold them into batter.
Spoon the batter into the muffin cups, filling them 3/4 full. In a small
bowl, mix together the remaining 1 tablespoon of sugar and cinnamon, and
then sprinkle this over the muffin batter.
Bake for 20-25 minutes, or until the tops are firm and a tester comes out clean.
Makes 12 muffins
Peach Muffins
1 1/2 cups flour
1 cup sugar
3/4 teaspoon salt
1/2 teaspoon baking soda
2 eggs
1/2 cup vegetable oil
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
1 1/4 cups chopped peeled fresh peaches
1/2 cup almonds, chopped
Preheat the oven to 375ºF. Grease a 12-cup regular muffin pan.
In a large
bowl whisk together the flour, sugar, salt and baking soda. In medium
bowl, beat the eggs together with the oil and extracts. Add the dry
ingredients to the wet ones and stir until the dry ingredients are just
until moistened. Fold the peaches and almonds into the batter.
Bake for 20 to 25 minutes, until the tops begin to brown.
Makes 12 muffins
Mini Cheese Muffins for Chili
2 1/2 cups
self-rising flour
1/4 cup yellow cornmeal
1/4 cup sugar
1/4 teaspoon cayenne pepper, or more to taste
1/8 teaspoon
black pepper, or more to taste
3/4 cup finely grated cheddar cheese, about 3 ounces
2 tablespoons cup finely chopped onion
1 tablespoon finely chopped green bell pepper
1 2-oz jar diced pimiento, chopped
2 eggs, beaten
1 1/2 cups milk
1/4 cup vegetable oil
Preheat the oven to 400ºF. Grease a 24-cup mini muffin pan.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, cayenne and black peppers until they are evenly blended. Add the cheese, onion and green pepper and stir until evenly mixed. In a separate bowl, whisk together the eggs, milk, and oil. Add these to the dry ingredients and stir until the dry ingredients are just moistened. Spoon the batter into the muffin cups until they are about 3/4 full.
Bake for 20 to 25 minutes, until they are lightly browned on top. Remove from the pans immediately and serve while hot.
Makes 12 muffins
Maple Muffins
2 cup all-purpose flour
1/2 cup packed brown sugar
2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup milk
1/2 cup melted butter or margarine
1/2 cup maple syrup
1/4 cup sour cream
1 egg
1/2 teaspoon vanilla extract
Topping:
3 tablespoon flour
2 tablespoons chopped nuts
3 tablespoons sugar
1/2 teaspoon ground cinnamon
2 tablespoon cold butter, chopped into chunks
Preheat the oven to 400ºF. Grease a 12-cup regular muffin pan.
In a large
bowl, combine the flour, brown sugar, baking powder and salt. In another
bowl, combine the milk, butter, syrup, sour cream, egg and vanilla. Stir
the wet ingredients into the dry ones and mix until the dry ingredients
are just moistened. Spoon the batter into the muffin cups until they are
3/4 full.
To make the topping, combine all the ingredients, except the butter, in a
medium bowl. ingredients, Cut in the butter until the mixture
resembles coarse crumbs. Sprinkle this topping over the batter and bake
the muffins for 16-20 minutes, or until a tester comes out clean.
Cool the pan for 5 minutes on a wire rack before removing the muffins. Serve the muffins while still warm.
Makes 12 muffins
Perfect Pie Crust
2 cups sifted
flour
1 teaspoon salt
2/3 cup shortening, or butter, or a combination of the two
4 to 6 tablespoons ice water
Measure the flour and salt into a bowl, then whisk them together with a fork. Cut in the shortening with a pastry blender until crumbly. Stir in the ice water with a fork, little by little, until the dough holds together. Use your fingertips to form the dough into two balls of equal size for two open-face pies. If making a double crust pie, one ball should be slightly larger than the other.
Wrap the dough balls in plastic and chill them for at least 30 minutes. They may be kept for a few days in the refrigerator or stored for up to two months in the freezer. If frozen, allow to thaw before rolling out.
Roll the chilled dough out evenly on a lightly floured pastry cloth to desired size, usually the diameter of the pan plus 1/2-inch all around so you can crimp or flute the crust’s edge.
Baking the Pie Shell:
If a pie filling recipe calls for pre-baking the pie crust, line the pastry with heavy foil and bake it at 400°F for 8 minutes, then remove the foil and bake 3-5 minutes more until crust is lightly golden.
Sour Cream Pie Pastry
1/2 cup butter
1/2 cup shortening
2 1/2 cups all-purpose flour
2 to 4 tablespoons ice water
3/4 teaspoon
salt
1 teaspoon sugar
6 tablespoons sour cream
In a large bowl, using your fingers, blend the butter and shortening into the flour; the mixture will be crumbly not smooth. In a separate small bowl, stir together 2 tablespoons of water, the salt, and sugar. Add the sour cream and stir well.
Make a well in the center of the flour mixture and stir in the sour cream mixture and mix lightly with a fork to combine. Knead the dough very gently into a soft mass.
Turn the dough out onto a lightly floured board and pat it into a flattened disc. Wrap it in plastic and refrigerate at least one hour, or up to three days before using. The pastry may also be frozen for up to 4 months.
If the pie recipe calls for a pre-baked pastry, do so at 400ºF for 15-17 minutes.
Makes enough for 1 double crust 9” pie or 2 single crust 9” pies.
Peach Raspberry Pie
1 recipe Perfect Pie Crust, prepared for a double crust pie
4 1/2 cups fresh peaches, peeled and cut into 1/4-inch slices
2 cups raspberries, fresh or frozen (if frozen please thaw and drain)
1 tablespoon lemon juice
2/3 cup, plus 1 tablespoon, granulated sugar
3 tablespoons cornstarch
1/2 teaspoon almond extract
1 egg beaten with 1 tablespoon cold water
1 tablespoon granulated sugar
1 cup whipping cream
Prepare the pastry as directed, setting aside the smaller disk.
In a large bowl, toss the apples and raspberries with the lemon juice. Then add 2/3 cup sugar, the cornstarch and almond extract. Toss to coat all the ingredients.
On a floured surface, roll out the larger pastry ball and transfer to the pie pan. Don’t trim any excess pastry from the edge yet. Turn the apples and raspberries into the prepared crust, and sprinkle the remaining sugar over the fruit. Leave room at the edges for sealing and crimping the top pastry.
If you wish you can cut shapes out of the dough with a small heart-shaped cookie cutter, for example. You can then lay the cut-out heart shapes on top of the top crust for additional decoration. Or, with a paring knife, cut your own pattern into the top crust.
On a lightly floured board, roll out the smaller disk of dough into a 9” circle, about 1/8-inch thick. Lay the top crust over the pie filling and seal by fluting or pinching the edges.
Chill the pie in the refrigerator for 30 minutes before baking. Preheat the oven to 400ºF.
Bake for 10 minutes, then reduce the temperature to 350ºF. Bake for 50 to 60 minutes, until the crust is golden and the filling is bubbling in the center. Optional: you can place a one-piece crust protector on the pie about halfway through baking to prevent the rim of the crust from becoming overdone.
Remove from the oven and pour the whipping cream through the openings in no more than 4 spots, as the cream will spread throughout the pie. Allowing the pie to cool slightly will make it easier to cut and serve, but serve while it is still a little warm. Store any unfinished pie in the refrigerator, covered with plastic, for up to 3 days. Bring it to room temperature before serving.
Makes one 9-inch pie
Pecan Chocolate Pie
1 pre-baked pie shell
2 cups sugar
4 heaping tablespoons unsweetened cocoa
4 eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
1 stick butter
1 cup chopped pecans
Preheat the oven to 400°F.
In a bowl, whisk together the sugar and cocoa until blended. In a separate bowl, whisk together the eggs, buttermilk, vanilla. Then, add this to the sugar-cocoa mixture stir until combined. Gently stir in the melted butter and 1 cup of pecans. Place this pie filling evenly in a pre-baked pie shell.
Bake 10 minutes at 400ºF. Reduce the heat to 300ºF and bake until the filling is firm, about 45 minutes. Add a Doughmakers pie crust protector after the first 10 minutes at 300° to prevent the crust from over baking.
Makes one 9” pie
Mini Coconut Cream Pies
Crust:
3 cups flour
1 teaspoon salt
1 1/4 cups Crisco
1 egg
1/4 cup water
1 tablespoon vinegar
Filling:
2 cups sugar
2/3 cup corn starch
6 egg yolks
5 cups milk
1/2 cup coconut
1 tablespoon vanilla extract
4 tablespoons butter
Meringue:
8 egg whites
3/4 cup sugar
Pinch of salt
1/3 cup white Karo syrup
Coconut for sprinkling
Preheat the oven to 350ºF.
To make the crust, mix the flour and salt, then cut in the Crisco until crumbly. In a separate bowl, whisk together the egg, water, and vinegar, then add this to the flour mixture and stir until the dough begins to hold together. Divide into six balls then form dough into 6 flattened disk and roll it out to fit a 6 Cup Jumbo Muffin pan. Bake for 10 to 15 minutes, or until golden brown. Allow the crusts to cool in the pan on a wire rack.
To make the filling: in a heavy sauce pan over medium heat, mix the sugar, cornstarch, and egg yolks. Slowly add the milk then cook over medium heat until thick, about 7 minutes. Remove from the heat and stir in the coconut and vanilla. Then pour this filling into the cooled pie shells.
For the meringue, beat the egg whites till frothy, then add the sugar slowly. Beat till almost stiff. Add the salt and syrup and beat until soft peaks form. Spoon this on top of each coconut cream filling, sprinkle with additional coconut and bake in a 350ºF oven until the meringue turns lightly brown, about 5 minutes.
Makes 6 awesome Mini pies.
Grandma’s Touch™ Apple Pie
1 Perfect Pie
Crust, pre-baked and prepared for an open face pie
8 medium Granny Smith apples
1/2 cup sugar
3/4 cup flour
1/3 cup butter
1/2 cup chopped pecan pieces, toasted
Creamy Caramel Sauce:
3/4 cup sugar
1/4 cup water
6 tablespoons light corn syrup
Pinch of salt
1/2 cup heavy cream
1/2 teaspoon vanilla
Preheat the oven to 450ºF.
Put the
bottom half of the crust in a 9” deep dish pie pan. Cut the apples into
slices and layer them in the bottom of a prepared crust. In a large bowl,
mix the sugar with the flour, then cut in the butter until the mixture
becomes crumbly. Add the pecans, then sprinkle this crumb mixture over the
apples. Bake at 450ºF for 10 minutes, then decrease the oven temperature
to 350ºF for 40 minutes. Pierce the apples with a fork to check
tenderness, and when they give only slight resistance, they are done.
While the pie is baking, in a heavy saucepan over medium-low heat simmer
the sugar, water, corn syrup, and a pinch of salt, stirring, until the
sugar is dissolved. Bring the mixture to a low boil, without stirring,
until it is a golden caramel, about 3 to 5 minutes. Remove the pan from
the heat and add the cream and vanilla, stirring until combined well,
about 1 minute. Cool the sauce to room temperature. The sauce will
thicken as it cools. Makes about 3/4 cup of caramel sauce.
Cut the pie into slices and serve warm with vanilla ice cream. Drizzle the Creamy Caramel Sauce over the pie and ice cream.
Makes one 9-inch pie, about 6 to 8 servings
Blackberry - Raspberry -Blueberry Oh MY!
3 tablespoons cornstarch
1/4 cup water
2/3 cup sugar
1/2 pint blackberries
1/2 pint raspberries
1/2 pint blueberries
1 pre-baked pie crust
Preheat the oven to 450ºF.
In a mixing bowl, whisk the cornstarch into the water until dissolved. Add the sugar and whisk until smoothly blended. Wash the berries gently fold the berries into the sugar mixture until well coated. Sprinkle with the cinnamon.
Arrange the
berries on the pie crust in a deep dish pie pan. Drizzle any sugar
mixture that might be left. Cover with the top crust for the pie and cut
a pattern or decoration into it to allow steam to vent.
Bake at 450ºF for 10 minutes. Turn the heat down to 350ºF and bake for 40 minutes more, or until the crust is well browned. Allow the pie to cool before slicing.
Makes one 9” pie
Lemon Chiffon Pie
4 eggs
1/2 scant teaspoon salt
1 cup sugar
1/2 cup lemon juice
1 teaspoon grated lemon rind
3/4 tablespoon gelatin
1/4 cup cold water
3/4 cup whipping cream
1 1/2 teaspoons sugar
1/2 teaspoon vanilla
Separate the eggs, and reserve the whites. Beat the egg yolks and salt in the top of a double boiler. Turn the heat to medium-high and gradually add 1/2 cup of the sugar; add the lemon juice and rind and cook until a custard forms, about 10 minutes. Remove from the heat.
Soften the gelatin in the cold water, add it to the hot custard and stir until it is completely dissolved. Chill the custard in the refrigerator until cool. In a medium bowl, beat the egg whites until stiff. Add the remaining sugar and beat until soft peaks form. As the custard is beginning to congeal, fold in the stiffly beaten egg whites. Pour the custard into a deep 9-inch baked pie shell and chill in the refrigerator at least 1 hour.
Whip the cream with the sugar and vanilla and spread over the custard before serving.
Makes one 9” pie
Lemon Meringue Pie
1 Perfect Pie Crust pre-baked and prepared for an open face pie (see page 000)
2 cups water
1 cup granulated sugar
1/2 cup cornstarch
5 eggs, separated
1/4 cup butter
3/4 cup fresh lemon juice
1 tablespoon lemon zest
1 1/2 teaspoon vanilla extract
1/4 teaspoon cream of tarter
1/4 teaspoon salt
Preheat the oven to 375ºF.
Bring the water to a boil in a heavy saucepan. Remove from the heat and let cool for 5 minutes. In small bowl, whisk the sugar and cornstarch together, and add this mixture to the hot water, stirring until completely blended. Return the saucepan medium-high heat, stirring constantly until it comes to a boil. Scoop about 1/2 cup of water from the sauce pan and beat with the egg yolks until the smooth, then add the yolks back to the saucepan of water and beat until smooth. Bring this mixture to another boil over medium-high heat. Remove from the heat and add the butter, stirring until just dissolved. Add the lemon juice, zest and 1 teaspoon vanilla and stir until combined. Pour into the prepared crust. Cover with plastic wrap to prevent a skin from forming on the custard while you prepare the meringue.
With an electric hand mixer, beat the egg whites with the cream of tarter, salt and remaining 1/2 teaspoon vanilla extract until soft peaks form. Add the sugar gradually while continuing to beat to stiff peaks. Remove the plastic wrap from the custard and pile this meringue on the custard, making sure to spread it all the way to the crust of the pie to seal the lemon custard. Bake for 15-20 minutes until golden edges appear on the meringue folds. Cool the pie on a wire rack.
Makes one 9-inch pie
Peach Pie
Crust:
2 cups all purpose flour
1/2 teaspoon salt
2/3 cup shortening
6 to 7 tablespoons cold water
1 tablespoon milk
1 teaspoon sugar
Filling:
2 large cans sliced peaches (1 pound 13 ounces each)
1 teaspoon lemon juice
1 scant teaspoon almond extract
3 tablespoons all-purpose flour
3/4 cup sugar
Dash of salt
3 tablespoons butter
To make the crust, sift together the flour and salt in a large bowl. Cut in the shortening with a fork or a pastry blender. Stir in the water in gradually with a fork until you can form the dough into a ball. Divide the dough into 2 slightly uneven balls and chill them in the refrigerator for 30 minutes. Roll out the larger ball on a floured pastry cloth to fit a 9” pie pan.
Preheat the oven to 400ºF.
Drain the peaches, reserving 1/2 cup of the syrup. Mix together the syrup, lemon juice, and almond extract, then add to the peaches and toss to coat. Combine the flour, sugar and salt and add them to the peaches, tossing to coat. Fill the pie shell with this mixture and dot with the butter. Roll out the top crust and place it over the pie filling, sealing the top crust to the bottom crust and decorating the rim as desired. Brush the top of pie with milk and sprinkle sugar over the top. Bake for 40 to 45 minutes until the filling is bubbly and crust is browned. Cool the pie on a wire rack before slicing.
Yields one 9-inch double crust pie.
Pecan Caramel Silk Pie
Crust:
1 cup graham cracker crumbs
1/4 cup finely chopped pecans
1/4 cup LAND O LAKESÒ Butter, melted
2 tablespoons sugar
Filling Ingredients:
3/4 cup LAND O LAKESÒ Butter, softened
1 cup sugar
2 (1-ounce) squares unsweetened baking chocolate, melted, cooled
2 teaspoons vanilla
1/2 cup pasteurized refrigerated egg substitute
Topping:
1 cup chilled whipping cream
1 tablespoon thick caramel ice cream topping, warmed
1 tablespoon thick chocolate ice cream topping, warmed
12 pecan halves
Heat oven to 350°F.
In a small bowl, stir together all crust ingredients. Press the crumbs into a 9-inch pie pan. Bake for 8 to 10 minutes or until lightly browned. Set the pan on a wire rack to cool completely.
To make the filling: combine 3/4 cup butter and 1 cup sugar in the large bowl of an electric mixer. Beat at medium speed, scraping bowl often, until creamy, about 3 minutes. Stir in chocolate and vanilla. Add 1/4 cup egg substitute and continue beating 5 minutes. Add the remaining egg substitute and beat for another 5 minutes. Spoon the mixture into the crust. Refrigerate until firm, about 4 hours or overnight.
At serving time, beat the chilled whipping cream in medium mixer bowl at high speed, scraping bowl often, until stiff peaks form, about 3 minutes. Slice pie into 12 servings and transfer to serving plates. Place a dollop of whipped cream on each serving, or using a piping bag for more elaborate decoration. Drizzle each serving with caramel topping and chocolate topping. Top each serving with a pecan half.
Makes 12 servings
CLASSIC PUMPKIN PIE
Crust:
2 cup all-purpose flour
1/4 teaspoon salt
2/3 cup cold butter, cut into chunks
4-5 tablespoons cold water
Filling:
4 eggs
1 1/2 cups firmly packed brown sugar
One 12-oz. can of evaporated milk
1 29-ounce pumpkin pie filling
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon clove
1 teaspoon salt
Ginger Whipped Cream:
1 cup chilled whipping cream
2 tablespoon sugar
1/2 teaspoon ground ginger
Preheat oven to 425°F.
To make the pie crusts: measure the flour and salt into the bowl of a food processor fitted with a metal blade, and pulse briefly to mix. Add the butter and pulse until the mixture resembles coarse crumbs. Add one tablespoon of water and pulse for 10 seconds after each addition. When the dough begins to hold together, stop adding water. Turn the dough out onto the counter and shape into two balls. Flatten the balls into disks, or mounds, then wrap and chill in the refrigerator for about 20 minutes.
Beat eggs at medium speed in large mixer bowl until thick and lemon-colored, about 2 minutes. Add all the remaining filling ingredients and beat until well mixed, another 2 minutes.
Roll out one ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into a 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Repeat with the other ball of dough.
Pour the filling ingredients into the prepared crusts and bake for 10 minutes. Reduce the oven temperature to 350°F and continue baking for 40 to 50 minutes or until knife inserted in center comes out clean. When the rim of the crust reaches the desired browning, place a one-piece pie crust protector over the pie to prevent the edge of the crust from burning. Cool completely.
To make the topping: Beat chilled whipping cream at high speed in chilled small mixer bowl, scraping bowl often, until soft peaks form, about 8 to 10 minutes. Add sugar and ginger. Continue beating until stiff peaks form, another 1 to 2 minutes.
Makes two 9-inch pies, about 16 servings
Long-rise Pizza Dough
Sponge:
1/4 cup warm water
1 tablespoon quick rise or active dry yeast
1/4 cup bread flour
Dough:
1 3/4 cups warm water
1 tablespoon olive oil
1 teaspoon coarse Kosher salt
4 3/4 to 5 3/4 cups bread flour
4 teaspoons olive oil
To make the sponge, combine these ingredients together in a large mixing bowl, and allow mixture to rest for 10-15 minutes or longer. The longer the sponge has to work, the more flavor in your crust.
To make the dough, add the water to the sponge and stir with a whisk until the sponge dissolves. Add the olive oil and stir to blend. Then add the salt and stir until it dissolves.
Add the flour one cup at a time, mixing well after each addition, until 5 cups total flour has been added including the sponge. Turn the dough out onto the counter and begin to knead, mixing in any loose bits of flour or dough. If, at this point, the dough is too sticky to work with your hands, add a little more flour, but no more than necessary.
Knead the dough until it is smooth and elastic, shape into a ball. Clean your mixing bowl and add 2 teaspoons of the olive oil. Return the dough to the bowl and turn the dough until it is coated with the oil. Cover with plastic wrap, or a damp towel. Let it rise in a warm place 5-8 hours, punching down half-way through.
Preheat the oven to 500°F.
To make the pizza, punch the dough down and turn out onto the counter (lightly floured if necessary). Divide the dough into halves and shape each half into a domed disk. Cover the dough with a dish towel and allow it to rest while you prepare your toppings and the oven continues to preheat, or about 10 minutes. (After this resting, the dough can be tightly wrapped in plastic and frozen. Remove from the freezer at least 45 minutes before using.) Shape the pizza dough with your hands and fingertips. Do not use a rolling pin.
Add another 1 to 2 teaspoons of the olive oil on a 12” or 15” pizza pan, and spread it with your fingers or a pastry brush. Place the dough on the pan and shape it to fill the pan. Add your toppings. Bake the pizza on the center rack (if baking two at a time, switch positions half-way through) for about 20 minutes or until it is done to your liking.
Makes three thin 12” pizzas or two thicker 15” pizzas
Quick-rise Pizza Dough
4 cups all-purpose flour, plus some extra for dusting if necessary
1 1/2 teaspoons Kosher salt
2 1/4 teaspoons Fleischmann’s Rapid Rise yeast
1 1/2 cups very warm water (115°)
2 tablespoons olive oil
Measure the flour, yeast, and salt into a food processor fitted with a metal blade. Pulse the processor to blend these ingredients. With the machine running, slowly pour the water into the processor, then turn the machine off. Add the olive oil, and pulse the processor briefly to mix in the oil.
Turn the dough out onto the counter and knead for 15 strokes or so. The dough should be a little sticky, but workable. Divide the dough into the desired number of pieces. Form the divided dough into balls that are roughly round, or a domed disk.
At this point you may:
Allow the dough to rest for 10-20 minutes while you prepare your toppings and make the pizza right away;
Put a teaspoon of oil in a gallon-size zip-seal plastic bag, press on the outside of the bag to evenly coat with oil. Put the dough in the bag and store for a day in the refrigerator. (The dough will continue to rise in the refrigerator, and this will give more flavor to your pizza);
Wrap the dough tightly in plastic and freeze for about two weeks (allow dough to defrost at least 45 minutes before beginning to work with it).
Makes enough dough for four 7.5” mini pizzas, two 12” thin crust pizzas or one thicker crust 15” pizza.
Sourdough Pizza Crust
Sourdough
Starter:
3 cups all-purpose flour
1 tablespoon sugar
1 envelope instant Yeast
2 cups very warm water (120o to 130oF)
Pizza crust
3/4 cup
sourdough starter
2-1/2 to 3 cups all-purpose flour
1 tablespoon sugar
1 envelope instant yeast
2 teaspoons salt
3/4 cup water
2 tablespoons peanut oil
To make the starter, combine the flour, sugar and yeast in a large bowl. Gradually add the water to the flour mixture; stir until smooth. Transfer the starter to a glass or ceramic bowl or jar (don’t use plastic). Cover it loosely with plastic or a non-airtight lid and let it stand in a warm place until bubbly and sour-smelling, about 2 days. The starter may darken, but if it changes to another color, discard it and start over. To store, cover the starter and refrigerate until ready to use.
To make the crust, stir the sourdough starter before measuring. Measure out 3/4 cup and bring to room temperature. Keep the remaining starter for later use with other recipes. In a large bowl, combine 3/4 cup flour, the sugar, yeast, and salt. In a saucepan over medium, heat the water and peanut oil until very warm (120o to 130oF). Gradually add the water mixture and starter to the flour mixture. Beat 2 minutes with an electric mixer at medium speed, scraping the bowl occasionally. Stir in enough of the remaining flour to make a soft dough. Knead on a lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover the dough; let it rest 10 minutes.
Preheat the oven to 350ºF. Divide the dough in half. Shape each half by pressing and working with your fingers to a 12-inch circle. Place on greased 12” Pizza pans; form a standing rim by pinching the edge of the dough. Prick the dough with a fork; let it rest 10 minutes.
Par bake for 7 minutes. Remove the dough from the pans and cool on a wire rack until you can comfortably handle the pizzas, then add the sauce and toppings of your choice. Bake the pizza on a wire rack for another 10 minutes or until the cheese is bubbly and browned. Serve the pizzas warm.
Makes two 12” pizzas
Bacon Fennel Breadsticks
1 batch of
Quick-rise or Long-rise pizza dough, (see page 000 or 001)
4 bacon strips
1 teaspoon
fennel
1 teaspoon garlic salt
1 teaspoon fresh ground black pepper
1 teaspoon parmesan cheese
2 tablespoons butter, melted
Preheat the oven to 400 ºF.
Trim each slice of the bacon lengthwise into two long thin strips. Tear off a bit of the risen and ready pizza dough and roll beneath your palms on the counter, stretching until it is about 12 inches long and 1/4 to 1/2 inch thick. Lay a bacon strip on top of the dough and twist to achieve a Barber's Pole or Candy Cane effect.
Crush the fennel with a rolling pin, then lay the fennel, garlic salt,
pepper, and parmesan cheese on a sheet of parchment or wax paper and stir
to combine. Roll the bread stick in the spices until coated on all sides.
Arrange the coated breadsticks on a baking sheet or pizza pan and bake for about 15 to 20 minutes. Brush with melted butter before serving.
Makes about 12 breadsticks
Clam & Bacon Pizza
Prepared Long-rise or Quick-rise pizza dough, (see page 000 and 001)
4 strips bacon
1 to 2 tablespoons olive oil
One 4-oz. can
clams
1 tablespoon grated parmesan*
1 tablespoon
grated asiago*
2 tablespoons mozzarella cheese*
Dried oregano to taste
Dried basil to taste
Dried rosemary to taste
Kosher salt
Preheat the oven to 450ºF. Shape the pizza dough into a 15" pizza pan. Brush with olive oil.
Place the bacon strips on a microwave safe plate, loosely cover with a paper towel to prevent splattering, and cook on high for 2 to 3 minutes, until about halfway done. Allow the bacon to cool, then chop, and sprinkle over the crust. (If you are feeling decadent, you can drizzle bacon grease from the plate onto the crust. It adds a lot of flavor).
Drain the clams well and spread around on the pizza. Sprinkle the cheeses on top, then add the herbs and salt to taste. Bake for 20 minutes on the bottom rack of the oven or until lightly browned.
Makes one 15-inch pizza
Gorgonzola, Walnut, Pear & Prosciutto Pizza
1/2 prepared
Long-rise Pizza Dough (see page 000)
1 clove garlic, crushed
3 to 4 tablespoons olive oil
4 pears,
peeled and thinly sliced
6 to 8 ounces Gorgonzola
2/3 cup
chopped, toasted walnuts
1/4 pound Prosciutto, thinly sliced and torn into pieces
Crush the garlic and allow it to soak in the olive oil for 1 hour or more.
Preheat the
oven to 450ºF. Prepare a Doughmakers 15” pizza pan by brushing with 1
tablespoon olive oil. Shape the dough and place it on the pan.
Sprinkle or brush the remaining 2 to 3 tablespoons olive oil on the top of the pizza crust. Arrange a single layer of pears on the crust. Follow with the Gorgonzola, walnuts, and Prosciutto.
Bake for 15 to 20 minutes until lightly browned.
Makes one 15” pizza
Grilled Chicken & Sun-Dried Tomato Pizza
One Long-rise or Quick-rise pizza dough
2 teaspoons olive oil
7 ounces prepared or store-bought pizza sauce
1 1/2 to 2 cups shredded or grated mozzarella cheese
6 ounces grilled chicken breast strips (You may use pre-cooked chicken breast strips found in your grocer’s frozen meat section.)
4 whole sun-dried tomatoes, sliced.
6 ounces white button cap mushrooms, sliced
1 cup tightly packed spinach leaves with stems removed, chopped
1 avocado, removed from peel and pitted, then sliced in strips
8-10 fresh basil leaves, chopped
Oregano to taste
Preheat the oven to 500°F. Shape the dough to fit a Doughmakers 15” pizza pan that has been brushed with the olive oil.
Spread a light layer of pizza sauce on the dough. Sprinkle the mozzarella cheese around the pizza. Arrange the precooked chicken strips, sun-dried tomatoes, and mushrooms. Top with the spinach, avocado and basil. Finish with a sprinkling of oregano.
Bake for 20 minutes or until the toppings reach desired doneness.
Makes one 15” pizza.
Onion Parmesan Flatbread
1 cup warm
water
1 envelope active dry yeast
1/2 teaspoon sugar
2 1/2 to 2 3/4 cups all-purpose flour
1 teaspoon salt
1/4 cup olive oil
1 small red onion, peeled and cut into rings
1 cup freshly grated Parmesan
1/2 teaspoon dried rosemary
1/4 teaspoon coarse salt
Pepper to taste
In a large bowl stir together the water, yeast, and sugar. Let the mixture stand for 5 minutes or until foamy. Stir in 2 1/2 cups flour and the salt until it forms a dough. Stir in the remaining flour if necessary to achieve a soft, slightly sticky, elastic dough. On a lightly floured surface knead the dough for 5 minutes. Oil a bowl with 1 tablespoon of the olive oil. Add the dough to the bowl and turn the dough to cover it with the oil. Cover the dough and let it rise in a warm place for 1 hour. Knead the dough for 2 minutes and let it rise again, covered, for 45 minutes.
Coat a 15” Doughmakers pizza pan with 1 tablespoon of the oil. Press out the dough to fit the pan and stretch the dough to the edge of the pan, and let it rise, covered, for 1 hour. If the dough shrinks, press it to the edge again.
Sprinkle the dough with the onion and Parmesan. Drizzle the crust with the remaining oil, crumble the rosemary on top, and sprinkle with the salt and pepper. Put the pizza on the bottom rack of a cold oven. Turn the oven to 525º F and bake for 20 to 25 minutes or until golden and crisp.
Makes one 15” pizza
Caramelized Onion, Radicchio, and Goat Cheese Pizzettes
3 tablespoons olive oil
1 pound red onions, thinly sliced (about 4 cups)
1 1/2 tablespoons balsamic vinegar
2 cups chopped radicchio
Salt, to taste
One Quick-rise or 1/2 Long-rise pizza dough (see page 000 and 000)
All-purpose flour for dusting
Olive oil for coating pans
3 ounces goat cheese, crumbled
2 teaspoons chopped fresh thyme
Preheat the oven to 500ºF.
Heat the oil in a heavy skillet and cook the onions over moderate heat until soft and deep golden color, about 15 minutes. Remove from the heat and immediately stir in the vinegar, radicchio, and salt to taste.
Divide the dough into quarters on a flour-dusted surface and gently press and stretch each piece into a thin disk about 8 inches across. Spread some olive oil on four mini pizza pans and place one disk of dough on each pan, pressing the dough to fit the pan.
Top each mini pizza with 1/4 of the onion mixture, the goat cheese, and the thyme.
Bake pizzas until the dough is golden, 15 to 20 minutes. Transfer to a cutting board. Cut the pizzas into slices and serve immediately.
Sausage, Prosciutto & Mushroom Pizza
One prepared Long-rise or Quick-rise pizza dough (see page 000 or 000)
2 teaspoons olive oil
4 ounces Italian sausage
1 tablespoon butter
6 ounces white button cap mushrooms, sliced
3 thin slices of Prosciutto
7 ounces pizza sauce
1 1/2 to 2 cups grated or shredded Mozzarella cheese
1 1/2 tablespoons pesto
Oregano to taste
Preheat the oven to 500°F.
Shape the pizza dough to fit a Doughmakers 15” pizza pan, or other desired size, that has been brushed with olive oil.
If using Italian sausage links, remove from the casings. Brown the sausage in a heavy saucepan over medium-high heat, about 5 minutes, breaking it up with a spoon or spatula as you go. Transfer to a plate. Sauté the mushrooms in the butter for 3 to 4 minutes over medium-high heat until they have reduced to about 1/2 their size and remove from heat. Tear the Prosciutto into short, thin strips.
Top your pizza crust with the pizza sauce, cheese, sausage, mushrooms and pesto. Sprinkle with the oregano.
Bake for 20 minutes or until the toppings reach desired doneness.
Makes one 15” pizza
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