recipe project

Hershey's "Perfectly Chocolate" Chocolate Cake
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cups cocoa
1-1/2 teaspoon baking powder
1-1/2 teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

1. Heat oven to 350 degrees. Grease and flour two 9-inch round baking pans.
2. Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed 2 minutes. Stir in boiling water (batter will be thin). Pour into pans.
3. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "Perfectly Chocolate" Chocolate Frosting.

10 to 12 servings.

"Perfectly Chocolate" Chocolate Frosting
1 stick (1/2 cup) butter
2/3 cups cocoa
3 cups powdered sugar
1/2 cup milk
1 tsp vanilla extract

1. Melt butter. Stir in cocoa.
2. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk, if needed. Stir in vanilla. Makes about 2 cups.

Becky's Notes
This is the recipe on the back of the Hershey's Cocoa box. "Discovered" by Jaynie here in Okpo so it is locally known as "Jaynie's Chocolate Cake." Craig made this for my 31st birthday and I made it for Sarah's first birthday party.

Posted by Becky at 7:58 PM | Permalink
Posted to: Becky , Dessert

Billy's Vanilla Cupcakes
Makes about 30 cupcakes
1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
2 tablespoons baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract

1. Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.

2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.

3. Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.

Jane's Buttercream Frosting
1/2 cup REAL butter
1/2 cup crisco

pinch salt
tsp vanilla

4 cups sifted PURE CANE powdered sugar(Domino)

4 tablespoons of milk (that is to frost the cake, use less milk if you
are decorating)

Becky's Notes:
I made these cupcakes for Anna's third birthday and Sarah's first and they are delicious! Anna has requested them again for her last-day of Playschool celebration and I might add a little lemon to the frosting, too. The cupcakes were featured on Martha Stewart and the baker specifically stated 2 Tbsp baking powder and I haven't had any trouble with that amount.

Posted by Becky at 7:47 PM | Permalink
Posted to: Becky , Dessert

Preheat oven to 350

Whisk together thoroughly:
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Beat on medium speed until well blended:
1/2 pound (2 sticks) unsalted butter, softened
1 1/2 cups packed brown sugar
1/4 cup sugar
2 large eggs
2 1/2 teaspoons vanilla

Stir the flour mixture into butter mixture until well blended and smooth. Stir in:

3 1/2 cups old-fashioned rolled oats

Drop the dough about 3 inches apart, lightly press cookies down to form 1/2-inch-thick rounds. Bake, 1 sheet at a time, until the cookies are lightly browned all over and almost firm when lightly pressed in the center of the top, 6-9 minutes; rotate sheet halfway through for even browning. Remove the sheet ot a rack and let stand until the cookies firm slightly, about 2 minutes. Transfer cookies to rack to cool.

Becky's Notes: I bake for 11 minutes in Doha on airbake pan; 10 minutes in Okpo on airbake pan.
Recipe from Joy of Cooking

Posted by Becky at 11:10 PM | Permalink
Posted to: Becky , Dessert

Serves 12
Prep Time: 15 minutes, plus an hour to set
Cooking Time: 45 minutes

Cake:
4 medium eggs
1 cup sugar
1/4 cup milk
1 cup all-purpose flour
1 1/2 tsp baking powder
4 tsp vanilla extract

Glaze:
1 can condensed milk
1 can evaporated milk
4 tsp vanilla extract

Frosting:
1 cup heavy cream
2 Tbs sugar
2 tsp vanilla

Preheat oven to 350 degrees F.

1. Separate the eggs. In a large bowl, beat egg whites until fluffy. Add sugar gradually. Mix in eg yolks one a ta time. Alternate adding milk, flour, and baking powder. Add vanilla and mix well.

2. Pour mixture into a greased 9" square cake pan, and bake for 40 to 45 minutes. Make holes in top of cake with a fork; let cool in pan.

3. Unmold cake onto a platter. Combine glaze ingredients in a large bowl. Pour over the cooled cake, and let sit for about an hour.

4. Using an electric mixer, whip cream with sugar and vanilla at high speed until soft peaks form. Spread over top and sides of cake.

Becky's Notes:
I made this for Anna's second birthday in Doha, Qatar.

I used 350 ml of condensed milk and 410 grams of evaporate milk; also used a 28 cm round pan with baking spray. Craig loved it, I liked it, and Anna didn't eat all of hers.

Recipe from Child Magazine November 2006

Posted by Becky at 11:55 PM | Permalink
Posted to: Becky , Dessert

2 eggs
1/2 cup sugar
1 generous cup of pumpkin puree
1 cup milk
pinch of salt
1/2 tsp. ea. cinnamon, cloves and ground ginger
1 tbs. cornstarch (mix with spices)

Beat eggs well. Add sugar, pumpkin and milk. Add cornstarch/spice mixture. Pour into unbaked pie shell. Bake at 425 degrees for 10 minutes. Then reduce heat to 350 degrees and bake about 45 min more until knife comes out clean when inserted into pie filling.
Makes one 8" pie. I make 1.5 recipes for a 9" or 10" pie. This is Carolyn Martin's recipe and our favorite!

Posted by Nita at 10:25 AM | Permalink
Posted to: Anita , Carolyn , Dessert

250 grams flour
125 grams butter
125 grams sugar
1 medium egg
1 tsp. vanilla

Pulse all ingredients in food processor until it holds together. Roll out fairly thin and cut pretzel shapes. Originally they made long rolls and shaped pretzels that way, but Opa made a pretzel shaped cutter to make the job easier. Bake on parchment at 350 until light gold. Icing recipe is as follows:

200 grams powdered sugar
1 Tsp vanilla extract
a little hot water to thin the glaze

Glaze cookies and let them dry.

Posted by Nita at 9:23 PM | Permalink | Comments (1)
Posted to: Dessert , Oma & Opa

Makes 2 to 3 dozen

1/2 pound bittersweet chocolate (Ghiradelli is great)
1 tablespoon butter
1/4 cup Hazelnut Liqueur (Frangelico)
1/4 cup plus two tablespoons heavy cream
2 tablespoons corn syrup
1/2 cup roasted, finely chopped hazelnuts and/or 1/2 cup cocoa powder

Chop the chocolate and butter into small pieces and place into a bowl.

Heat liqueur, cream and corn syrup until cream comes to a boil.
Immediately pour over the chopped chocolate and butter. Stir until smooth.
Pour into a shallow pan. Chill until chocolate becomes firm 1/2 to 1 hour.
Portion truffles with small ice cream scoop. Roll into balls with your hands.
Refrigerate until set. Roll truffles in cocoa powder or hazelnuts.
I like to do half of the truffles in cocoa and half of them in the nuts.

Posted by Nita at 2:38 PM | Permalink
Posted to: Anita , Dessert

1 can pumpkin (15oz)
1 box sugar free vanilla or butterscotch instant pudding mix
4 oz. cool whip (lite is fine)
1/4 cup skim milk
1 tsp. pumpkin pie spice or 1/4 tsp cloves and ginger and 1/2 tsp cinnamon

Put pudding mix and spices into a bowl. Add pumkin and milk. Whip with whisk or mixer and then fold in cool whip. Pour into four small bowls and chill. May serve with more cool whip.

Easy, Low cal and delicious.

Posted by Nita at 2:19 PM | Permalink
Posted to: Anita , Corrine , Dessert

Combine:
one package angel food cake mix
20-oz can of crushed pineapple

Put in ungreased 9x13 pan. Bake at 350° for about 40 minutes.

Serve with whipped cream.

Posted by Becky at 3:20 PM | Permalink
Posted to: Dessert , Eldora

1 cup sugar
1 Tbsp baking soda
1 cup dark corn syrup
1 Tbsp vinegar

Combine sugar, syrup, and vinegar in large sauce pan (large so it doesn't foam over) and cook over medium heat. Stirring until sugar dissolves.

Continue cooking to 300%#176; without wtirring. Remove from heat and stir in baking soda. Mix will (this will foam) and pour into 9x9x2 buttered pan. Cool and break. Dip in chocolate if desired.

Eldora's Notes
Very good

Posted by Becky at 3:04 PM | Permalink
Posted to: Dessert , Eldora

1/2 cup sugar
1/2 cup brown sugar
1 cup shortening (half butter)
1 egg
1 tsp vanilla
2 cups flour
1/4 tsp salt
1 tsp baking soda
1 tsp cream of tartar

Cream first five ingredients. Add dry ingredients. Form into balls, dip top half in water, then granulated sugar. Place on ungreased baking sheet. Press down with finger. bake 425° for 8-10 minutes.

Makes 4 dozen.

Eldora's notes
Excellent

Posted by Becky at 3:01 PM | Permalink
Posted to: Dessert , Eldora

1/2 cup butter
3/4 cup sugar
2 (1-oz each) squares unsweetened chocolate, melted
1 tsp vanilla
2 eggs
2 cups flour
1/2 tsp salt

Chocolate frosting:
1 Tbsp butter
2 Tbsp milk
1 cup powdered sugar
1 (1-oz) square unsweetened chocolate, melted
1/2 tsp vanilla
dash of salt
pecans

To make cookies, cream butter and sugar well. Stir in melted chocolate and vanilla. add eggs and mix thoroughly. Stir in flour and salt. Preheat waffle iron with medium setting.

Drop dough by teaspoonful (two per square). Close cover and bake for 1.5 minutes. Remove and frost with Chocolate Frosting.

To make frosting, heat butter and milk together. Beat in chocolate and powdered sugar. Add vanilla and salt. Frost and garnish each cookie with a pecan.

Posted by Becky at 3:07 PM | Permalink
Posted to: Dessert , Eldora

1 package (6 oz) chocolate chips
1/2 cup salted peanuts
1 can chow mein noodles

Melt chocolate over hot (not boiling) water. Pour melted chocolate over mixture of peanus and chow mein noodles. Toss gently until thoroughly blended. Drop from teaspoon onto waxed paper. Chill to harden. Makes about 20.

Optional: Substitute 1 cup miniature marshmallows for salted peanuts.

Posted by Becky at 3:04 PM | Permalink
Posted to: Dessert , Eldora

1 package fudge brownie mix (family-size)
2 eggs
1/4 cup water

Line 12-16 muffin cups with paper liners. in large mixing bowl, combine brownie mix, eggs, and water. By hand, stir 50-75 strokes. Fill prepared muffin cups 2/3 full. Bake at 350° for 25 to 30 minutes. (Top will be shiny and slightly soft to the touch.) Cool completely. If desired, frost.

Posted by Becky at 2:49 PM | Permalink
Posted to: Dessert , Eldora

1 pkg fudge cake mix
1 can cherry pie mix
1 tsp almond extract
2 eggs beaten

Mix well by hand and bake at 350° for 20-30 minutes on greased & floured jelly roll pan.

Frosting:
1 cup sugar
5 Tbsp margarine
1/3 cup milk

Boil and stir constantly for 1 minute. Add 1 cup chocolate chips and stir smooth.

Posted by Becky at 2:47 PM | Permalink
Posted to: Dessert , Eldora

Anna about to test a cookie fresh from the oven. February 14, 2007.

Combine:
2 cups + 1 Tbsp flour (another 1/2 Tbsp if margarine)
3/4 tsp baking soda
2 tsp baking powder
1/2 tsp salt

Cream 2 cups brown sugar (packed) with 1 cup soft butter. Add 2 eggs, 1 tsp vanilla, 1 tsp water and stir in flour mixture. Add 1 1/2 cups oatmeal and 12 oz chocolate chips.

Bake at 375° for 8-10 minutes if rounded tsp or 10-12 minutes if rounded Tbsp. Lightly grease sheet if non-stick pan.

Eldora's Notes:
Excellent

Becky's Notes:
I agree with Eldora; these are delicious!

Posted by Becky at 2:42 PM | Permalink
Posted to: Dessert , Eldora

6 egg whites
2 cups sugar
1 Tbsp vinegar
1 tsp vanilla

Beat egg whites very dry, add sugar very gradually and beat in electric mixer at low speed 10 minutes. this entire process should take 15 minutes.

Add vinegar and vanilla and beat on low speed 15 minutes more, scraping down sides of bowl often. Drop in mounds on brown paper. Hollow out top with spoon. Bake 30 minutes in slow oven (225°). After the first 20 minutes, exchange bottom baking pan with top pan so bottoms of both will be crusty.

Cool slightly before removing from paper. Put ice cream in center and top with hot sauce (below).

Hot Rum Sauce
1 cup whipping cream
72 rum butter toffees

Place cream in top of double boiler over hot water. Add candies and heat until melted.

Eldora's Notes:
Excellent
Strawberries.

Posted by Becky at 2:17 PM | Permalink
Posted to: Dessert , Eldora

1 Tbsp cornstarch
2 Tbsp cold water
1/2 cup boiling water
1 tsp fresh lemon juice
3 eggs whites
6 Tbsp sugar

In small saucepan, mix cornstarch and cold water until blended

Stir in boiling water, put over medium heat and bring to boil, stirring constantly. cook, stirring 2 minutes, or until thickened.

Remove from heat and set pan in small amount of cold water to hasten cooling to room temperature.

Add lemon juice to egg whites and beat in electric mixer or with rotary beater until whites stand in soft peaks.

Add cornstarch mixture all at once and beat until well blended.

Eldora's Notes:
Like Leola makes--try for baked Alaska

Posted by Becky at 2:12 PM | Permalink
Posted to: Dessert , Eldora

2/3 cup margarine
1 cup white sugar
1 cup brown sugar
2 eggs
1 cup buttermilk
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt

Topping:
1 cup brown sugar
1/2 tsp nutmeg
1/2 cup nut meats, chopped

Cream together margarine, white sugar and brown sugar. Add and beat well eggs. Add buttermilk. Combine and bet in flour, baking powder, soda, cinnamon, and salt. Place in greased 9x13-inch pan. combine topping ingredients and sprinkle on bread. Place in refrigerator overnight. Bake at 350 degrees for 45 minutes. Serve.

Eldora's Notes:
Very good, easy. Try a little less white & brown sugar in cake and reduce topping brown sugar to 1/2 cup and just 1/4 tsp nutmeg in topping.

Posted by Becky at 2:07 PM | Permalink
Posted to: Breakfast , Dessert , Eldora

1/2 cup sugar
1/2 cup brown sugar
1 cup shortening (half butter)
1 egg
1 tsp vanilla
2 cups flour
1/2 tsp salt
1 tsp soda
1 tsp cream of tartar

Cream first 5 ingredients. Add dry ingredients. Form into balls. dip top half in water, then in granulated sugar. Place on ungreased baking sheet. Press down with finger.

Bake at 425° for 8-10 minutes.

Makes 4 dozen.

Eldora's Notes:
Excellent

Posted by Becky at 2:04 PM | Permalink
Posted to: Dessert , Eldora

1 large angel food
1 lemon juiced plus orange juice to total 1 cup
1-3oz package lemon Jello
3/4 cup boiling water
3/4 cup sugar
1/2 pt whipped cream

Dissolve Jello in boiling water. Add sugar, lemon & OJ mix, and a dash of salt. Chill till starts to thicken. Beat (with mixer) until frothy. Fold in 1/2 pt of whipped cream.

In 9x13 pan, put thin layer jello mix on bottom. Break cake into pieces and put in pan. Pour rest of juice mix on top of cake and push into crevices. Chill overnight.

Eldora's notes:
Excellent. It took 2 oranges to make the juice mixture.
Recipe from Kathy Saterbak

Posted by Becky at 1:52 PM | Permalink
Posted to: Dessert , Eldora

3/4 cup juice from canned pineapple
1/3 cup orange juice
1 Tbsp lemon juice
1/2 cup sguar
2 Tbsp cornstarch

Cook & put on fruit after cooled.

Eldora's notes:
drain fruite well; use less sugar

Posted by Becky at 1:43 PM | Permalink
Posted to: Dessert , Eldora

Crust
1 cup flour
1/4 lb butter
2 Tbsp sugar

Mix like pie crust, pat into pan. Bake at 375° for 10-15 minutes.

Filling
Enough berries to fill pan (9" pan, at least 1 qt)
1 cup water
1 cup sugar
2 Tbsp corn starch

Cook until thick and clear then add 1/2 package strawberry Jello (small size). Cool and pour over strawberries. Chill well. Serve with whipped cream.

Posted by Becky at 8:52 AM | Permalink
Posted to: Dessert , Eldora

Mix together:
1 (21-oz) can cherry pie filling
1 (20-oz) can pineapple chunks, drained
1 (20-oz) can fruit cocktail, drained
2 bananas, thickly sliced
2 unpeeled apples, cut up

Cover and chill until serving time. Makes about 8-10 servings.

Posted by Becky at 8:47 AM | Permalink
Posted to: Dessert , Eldora , Salad

Mix and pat into 9x9 pan and bake 15 minutes at 350°
1 cup flour
1/2 cup butter
1/4 cup confectioner's sugar

2 eggs beaten
1 cup sugar
2 Tbsp lemon juice
1 Tbsp flour
1/2 tsp baking powder
Grated rind of lemon

Mix together and pour over the baked crust. Then bake 25 minutes at 350°

Eldora's Notes:
Double recipe to use 12x9 pan
bake first 20 min and second 25 minutes
sprinkle with confectioner's sugar

excellent

Becky's Notes:
I don't think this is Eldora's handwriting and this person used some serious shorthand!

Posted by Becky at 2:04 PM | Permalink
Posted to: Dessert , Eldora

13/4 cups boiling water
1 cup uncooked oats (quick or old fashioned)
1 cup lightly packed brown sugar
1 cup granulated sugar
1 stick (half cup) butter or margarine
2 extra large eggs
13/4 cup unsifted all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 tablespoon cocoa powder
1 pkg. (12oz) semi-sweet chocolate chips, divided in half
3/4 cup chopped walnuts

Pour boiling water over oats. Let stand at room temperature 10 minutes. Add brown and granulated sugar and butter. Stir until butter melts. Add eggs. Mix well. Sift together flour, soda, salt and cocoa. Combine flour and sugar mixtures. Mix well. Add about half of the package of chocolate chips. Pour batter into greased and floured 9"x13" pan. Sprinkle walnuts and remaining choc. chips on top. Bake in preheated 350 degree oven about 40 minutes or until wooden pick inserted in center comes out clean. This is quick and easy...never fails.

Posted by Nita at 8:24 AM | Permalink
Posted to: Anita , Dessert

1 Tablespoon Anise seed
2 Tablespoons boiling water
3/4 cup butter
2/3 cup sugar
1/8 teaspoon soda
2 eggs
2 cups sifted flour
3 tablespoons sesame seed, toasted

Combine anise seed, and boiling water and steep while mixing dough. Cream butter with sugar and soda. Beat in 1 egg. Drain anise seed and add. Stir in flour a little at a time. Mix well. Chill dough over night. Roll dough in 1/2" balls, place on ungreased cookie sheet 11/2" apart. Put a piece of waxed paper over cookies and flatten to 1/6" thickness with the bottom of a glass. Remove waxed paper. Beat remaining egg and brush tops. Sprinkle with toasted sesame seed. Bake in hot oven, 400 degrees, 7-8 minutes. Makes 12 dozen. Note: to toast sesame seeds place them in shallow pan in moderate oven, 350 degrees, 10 minutes or until golden brown, stirring occasionally.

Continue reading "Mexican Sesame Anise Cookies (12 dozen)" »

Posted by Nita at 7:58 AM | Permalink
Posted to: Anita , Dessert

CRUST

1 cup butter
1/2 cup powdered sugar
2 cups flour
1/4 tsp salt

Blend all togethr and press mixture into 9x13 pan. Bake 20 min. at 325 degrees.

TOPPING

4 eggs
2 cups sugar
4 tablespoons flour
4 tablespoons fresh lemon juice
grated rind of half a lemon
powdered sugar

Combine first five ingredients and pour over crust. Return to oven and bake 25 minutes at 325 degrees. Remove from oven and cool. Dust with powdered sugar and cut into bars.

Continue reading "Lemon Bars" »

Posted by Nita at 7:41 AM | Permalink
Posted to: Anita , Christmas , Dessert

2 cups milk chocolate chips
1 tsp cayenne pepper
1 Tbsp vegetable oil
36-48 large pretzels (I usually use mini-pretzels)

In a double boiler over medium heat, add chocolate chips and cook until chocolate is melted; stirring frequently. Add cayenne pepper and vegetbale oil; stirl until smooth and well-combined. Dip pretzels in the chocolate mixture one at a time. You may wish to dip only 3/4 of the pretzel, for effect, or coat the entire surface. Place coated pretzels on waxed paper and refrigerate until hardened.

Posted by Becky at 7:38 PM | Permalink
Posted to: Becky , Christmas , Dessert

12 oz semisweet chocolate chips
6 oz white chocolate chips
2-3 drops peppermint oil (not extract)
3-4 drops green food coloring

Line a square 8" baking pan with aluminum foil, letting an inch of foil overhang the sides.

In a bowl set over barely simmering water, or in a microwave oven, heat semisweet chocolate until half the chips are melted. Remove from heat and stir until completely melted and smooth. Spread half the semisweet chocolate evenly in bottom of pan. Refrigerate 5 to 10 minutes.

Meanwhile, heat white chocolate chips until half-melted. Remove from heat and stir until completely melted. Stir in peppermint oil and food coloring until blended. Spread over cooled chocolate. Refrigerate 10 minutes or until firm.

Reheat remaining semisweet chocolate if necessary. Spread over colled white chocolate layer. Refrigerate until solid. Lift dessert from pan and transfer to cutting board. Peel away foil. With a heavy sharp knife, cut into sixteen 2" squares, then cut squares into triangles.

Makes 32 pieces.

Posted by Becky at 7:37 PM | Permalink
Posted to: Becky , Christmas , Dessert

Crust:
24 (Single) Cinnamon Graham Crackers
1 Tbs. Sugar
1/3 Cup Melted Butter
Combine ingredients and pile into a 9" Spring form pan. Pat down and spread one inch up the side of the pan. (The back of a teaspoon works well for this.)

Filling:
3 large (8oz.) pkgs. of Cream Cheese
1 Cup Sugar.
Beat these together with mixer.

In a blender mix together:
4 eggs
1 Tsp. vanilla
Add eggs and vanilla mixture very gradually to cream cheese mixture while beating slowly.
Pour into crust and bake at 350 degrees for 50 minutes or until set.

Topping:
1 Pint Sour Cream
1 1/2 Tbs. sugar
1 Tsp. Vanilla

Beat with mixer. Remove Cheese Cake from oven. Cool slightly (about 15 min.) Spread with topping and return to oven at 475 degreees for 10 minutes. BETTER IF MADE THE DAY BEFORE. Freezes well.
You may also use pie filling for topping with or without the Sour Cream topping.
note: I like to put fresh fruit on top and then brush with melted Apricot preserves.
This was Craig's favorite birthday cake.

Posted by Nita at 7:35 PM | Permalink
Posted to: Anita , Dessert

1/2 lb. Butter
2 Cups Sugar
3 Eggs
3 Cups Unbleached Flour, sifted
1/2 tsp. soda
1/2 tsp. salt
1 Cup Buttermilk
2 Tightly Packed Tbs. Grated Lemon Zest
2 Tbs. Fresh Lemon Juice

1. Pre-heat oven to 325 degrees & Grease a 10" Tube Pan
2. Cream butter and sugar until light and fluffy. Beat in eggs one at a time beating well after each addition.
3. Sift together flour, soda, & salt. Stir dry ingredients into egg mixture alternately with buttermilk, beginning and ending with dry ingredients.
4. Pour batter into prepared tube pan. Bake on middle rack of oven 65 min. or until cake pulls away from pan.

Lemon Icing

1 lb. powdered sugar
1 stick butter, softened
3 tightly packed Tbs. lemon zest
1/2 Cup fresh lemon juice

Cream sugar and butter. Mix in zest and juice. Drizzle over cooled cake.
You might not need it all.

Posted by Nita at 7:33 PM | Permalink
Posted to: Anita , Dessert

8 oz semisweet banking chocolate (Baker's or Ghiradelli)
2 oz unsweetened chocolate
8 oz (2 sticks) sweet butter
1/2 cup flour
1 1/2 tsps baking powder
1/2 tsp salt
3 eggs
1 cup plus 2 Tbsp sugar
1 Tbsp pure vanilla extract
1 1/2 cups semisweet chocolate morsels

1. Preheat oven to 350 degrees. Grease the baking pan and dust lightly with flour.

2. Break the semisweet and unsweetened chocolate into 1-oz pieces. Bring the butter to a boil in a heavy-bottomed saucepan. Add both choclates and immediately remove from heat. Stir until the chocolate melts completely.

3. Combine the flour, baking powder, and salt in a smal bowl and set aside.

4. Combine the eggs and sugar in the bowl of the electric mixer. Beat until the mixture is very thick and forms ribbons when you lift the beaters away from the batter. Add the vanilla and blend lightly. Add the melted chocolate and mix lightly.

5. Gently fold the flour mixture into the chocolate batter with a spatula. Fold in the chocolate morsles.

6. Spread the batter in the greased baking pan. Bake for 35 to 40 minutes. When done, a cake tester inserted into the center of the brownies will have a little batter clinging to it. Do not overbake the brownies. They are super-delicious when a little wet & gooey.

7. Cool the brownies in the baking pan.

Makes 20 brownies.

Becky's Notes:
I like to make these brownies when Brian comes to visit (or whenever else there is a good excuse!).

Posted by Becky at 7:31 PM | Permalink
Posted to: Becky , Dessert

12 egg whites
1/2 tsp. salt
1 tsp. cream of tartar
2 cups sugar
1/2 cup cocoa
1 cup sifted flour
1 tsp. vanilla

Add salt to egg whites in large bowl. Beat until foamy and add cream of tartar. Beat until stiff but not too dry. You may use your electric mixer for this part. Sift sugar and cocoa together five or six times. Sift flour twice. Fold sugar/cocoa mixture into egg whites slowly and carefully two tablespoons at a time. When sugar is all folded in, repeat with flour. Add vanilla. Place batter in Angel Food pan that has never been greased. Bake in 350 degree oven for about an hour. When done, invert and let cool completely before removing from pan. You will have to run a sharp knife around the cake and remove the side and then cut the cake away from the bottom of the pan. (I am assuming a two part angel food pan with removable bottom.) This cake requires patience. You really do have to fold the dry ingredients very slowly and carefully. It should take 20-25 minutes to fold it all in. I frost this cake with sweetened whipped cream.

Notes on the history: This recipe was from Carolyn's mother. That would be Craig's Great-grandmother. Here are Carolyn's notes regarding the recipe: "This is a delicious cake and I usually frost it with divinity frosting. It is really better after the first day and keeps very well. This is my favorite birthday cake. Even after I was married, my mother would bake this cake and place it in a box of popped corn and mail it to me on my birthday."
This has always been Corrine's favorite birthday cake.

Posted by Nita at 2:33 PM | Permalink
Posted to: Anita , Dessert

1 3/4 cups all-purpose flour
1 tsp. double acting baking powder
1/2 tsp. baking soda
1/4 tsp salt
1/2 cup unsweetened cocoa
1/4 lb. of butter
1 tsp. vanilla extract
1 3/4 cups of granulated sugar
4 eggs separated (large or X-large)
1 1/4 cups milk (buttermilk is okay too)
Tbs.Espresso Powder

Sift the dry ingredients and set aside. Cream the butter. Add vanilla and sugar gradually. Add the yolks. Add the dry ingredients in thirds and the milk in two portions. (start with dry and end with dry) Beat the egg whites and fold into batter. Spray two 9" round pans with Baker's Joy or else just grease and flour the pans. Divide the batter between the two pans and bake in preheated oven at 325 degrees for 45-50 minutes. (start testing with a tooth pick at about 35 min.) I frost this cake with sweetened whipped cream, but your favorite chocolate frosting would be great too. One time I put Nutella between the layers and then frosted with whipped cream and it was yummy.

Note:
This is originally a Maida Heatter recipe. Her story is that she had Herbert Hoover over for dinner. He raved about her chocolate cake and thereafter she called it F.B.I. cake. It is Brian and Ross' favorite birthday cake. We got the recipe from Kathy McCormick, Nate's Mom. She made it for Brian to thank him for plowing her driveway.

In 2006 when I made this cake for Ross' birthday I realized that I do a few things that I didn't mention in the recipe. I used 2% milk and soured it with 2 TBS. of vinegar and let it curdle while I was measuring out the other ingredients. I also have started adding 1 TBS. of espresso powder with the cocoa.

Posted by Nita at 2:28 PM | Permalink
Posted to: Anita , Dessert

2 squares of chocolate
5 Tbsp honey
salt
(some butter if you like)

Seve hot on ice cream.

Eldora's notes:
Kids like it; it hardens on ice cream.

Posted by Eldora at 1:43 PM | Permalink
Posted to: Condiment , Dessert , Eldora

1- 6oz package chocolate chips
1 tsp butter
1/2 cup honey
3/4 cup evaporated milk

Heat chips till they melt (WATCH!)

Add butter & honey: stir

Add evaporated milk and heat till hot.

Can serve cold.

Posted by Eldora at 1:41 PM | Permalink
Posted to: Dessert , Eldora

3 egg whites from large eggs at room temperature
1/8 tsp cream of tartar
1/4 cup sugar
1/8 tsp salt
1/4 tsp vanilla
2 individual sponge cakes or pound cake
1/2 pint ice cream

1. Whip eggs until frothy
2. Whip in cream of tartar, then beat at high speed until soft peaks form
3. Continue beating whie gradually adding sugar, 1 tsp at a time until all sugar has been added
4. Beat in vanilla. Meringue should now form stiff peaks
5. Place 1 scoop of ice cream on each individual slice of pound cake/sponge cake
6. Place on a small bread board or steak board (they must be baked on a wooden board)
7. Cover mounds with meringue, covering ice cream thickly and completely. Seal & insulate ice cream from heat.
8. Store in freezer until ready to bake: just before serving
9. Bake in preheated 475 degree oven until meringue is golden--about 3 minutes. Serve at once.

Serves 2.

Becky's notes
To do a larger baked alaska, I just increase the meringue recipe and I either slice a frozen pound cake in half the long way and use that for the base, or I have used Anita's lemon pound cake recipe for the cake with lemon sorbet then a layer of vanilla ice cream outside that (so it would be pound cake, sorbet, ice cream, meringue). You can use any flavor ice cream you like for variety.

To do the sorbet & ice cream combo I line a metal bowl with saran wrap, cover sides with the ice cream leaving a hole for the sorbet and then fill with sorbet. Make a flat top and freeze. Then pull on the saran wrap to get the ice cream/sorbet dome out and invert onto pound cake and proceed with meringue as above.

Posted by Becky at 1:37 PM | Permalink
Posted to: Becky , Dessert

3-8 oz cream cheese (can use lite)
3 eggs
3/4 c sugar
2 tsp vanilla
vanilla wafers
cherry flavored pie filling

Combine first 5 ingredients (all except pie filling) & mix in mixer til smooth. Place one wafer in bottom of each of 24 paper liners in muffin tin. Fill 3/4 full. Bake at 350 degrees for 20 minutes (approx) or until tips begin to crack. Cool. Just before serving, top with pie filling. Tortes may be frozen. Keep in refrigerator.

Eldora's notes:
I like to make the little ones. Greg used to love these!

Posted by Eldora at 1:34 PM | Permalink
Posted to: Dessert , Eldora

1 qt vanilla ice cream
1-6 oz can frozen lemonade
add a little yellow coloring if desired
graham cracker crust or just crumbs top & bottom

Posted by Eldora at 1:31 PM | Permalink
Posted to: Adele , Dessert , Eldora

1 unbaked pie shell (9 inch)
5-6 peaches, peeled & sliced--thick chunks
combine:

• 2/3 c sugar
  
• 1 1/2 T flour
  
• cinnamon

Place 1/2 of sugar & flour mix in bottom of shell. Place sliced peaches on top. Add remaining sugar & flour mix on top. Pour cream over contents.

Bake 350 degress for 50-60 minutes.

Posted by Eldora at 1:30 PM | Permalink
Posted to: Dessert , Eldora

For babies 10-14 months old; there is no sugar, no eggs, and no wheat in this recipe

2 cups rolled (or quick) oats
1 tsp baking powder
1/4 tsp sea salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 1/2 cups mashed banana (about 3 bananas)
1/4 cup canola or safflower oil
1 tsp pure vanilla extract
3/4 cup raisins

Preheat oven to 350. Lightly oil baking sheet. Grind oats to a coarse powder in food processor or blender. Pour into large mixing bowl. Stir in baking powder, salt, cinnamon and nutmeg.

In a separate bowl beat together bananas, oil, vanilla until smooth and creamy. Add banana mixture and raisins to oat mixture. Mix well.

Drop cookie dought by tablespoons onto prepared baking sheet. Bake for 13-16 minutes or until bottoms are golden brown.

Makes 3 dozen.

Becky's notes
I have omitted the raisins and I usually add a bit more cinnamon & nutmeg since Anna likes that (thanks for the suggestion, Jacob!). I don't bother to grind the oats (and Anna could eat just fine with only two bottom teeth). I store them in the fridge and microwave for 10 seconds to serve warm, or they are easy to just take along when we go out. Anna loves these and I make a batch every week.

Posted by Becky at 1:21 PM | Permalink
Posted to: Baby Food , Becky , Dessert , Rachel

Posted by Becky at 1:17 PM | Permalink
Posted to: Christmas , Dessert , Oma & Opa , photo

Ingredients:

250 grams cold butter
180 grams sugar
360 grams flour
125 grams whole almonds
1 tspn vanilla
Raspberry Preserves (not jam or jelly)
Powdered sugar

Process sugar and almonds in food processor with knife blade until very fine. Add flour, cut-up cold butter, vanilla and mix until dough forms a ball. Insure butter is thorougly incorporated. Roll out workable portion on board (between two sheets of waxed paper works well) to a thickness of about 1\8 inch . Cut out to preferred shape and place on cookie sheet covered with parchment paper. Cookie sheet may be greased if preferred. Bake at 350 degrees (hi alt) until light golden brown, about 7 minutes. Put baked cookies together with raspberry preserves in between. Dust with powdered sugar. Store in air-tight container such as ziplock bags. Tastes best after about 7 days.

Posted by Opa at 1:17 PM | Permalink
Posted to: Christmas , Dessert , Oma & Opa

2 tablespoons unsalted butter
Zest of 1 orange
2 cups fresh orange juice
1/3 cup plus 1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 large egg yolks
3 egg whites

Preheat oven to 425° F. In a medium saucepan over low heat melt 2 tablespoons unsalted butter, then whisk in the zest of 1 orange, 2cups fresh orange juice, 1/3 cup sugar, 1/4 cup corn-starch, 1/4teaspoon salt, and 3 large egg yolks. Bring to a simmer over mediumheat; cook, whisking constantly, until thickened, about 2 minutes.Pour into 4 ramekins or custard cups.

In a bowl, beat 3 egg whites and 1/2 cup sugar until the sugardissolves and stiff, glossy peaks form. Spread the meringue overthe puddings. Bake until the meringue is browned, about 10 minutes.Set the puddings in a pan of ice water to cool, then refrigerate 1 hour or until cold.

Makes 4 servings

Becky's Notes:
I made this a few times when we lived in S. Korea and loved it. It is super easy, too!

Posted by Becky at 1:15 PM | Permalink
Posted to: Becky , Dessert

Posted by Eldora at 12:59 PM | Permalink
Posted to: Dessert , Eldora , photo

Posted by Eldora at 12:59 PM | Permalink
Posted to: Christmas , Dessert , Eldora , photo

4 oz Jello butterscotch pudding (now it is 3.5 oz!!) mix (not instant!)
1 1/2 tsp ginger
1/2 tsp cinnamon
1/2 tsp baking soda
1/2 cup butter
1/2 cup brown sugar
1 egg
1 1/2 cups un-sifted flour

Chill, roll 1/8".

350 degrees fo 10-15 minutes. (Mine are usually baked in 5-6 minutes--watch!!!)

Eldora's Notes:
Excellent, easy rolling

Posted by Eldora at 12:56 PM | Permalink
Posted to: Christmas , Dessert , Eldora , photo

1. melt butter in pan
2. apples (halved or quartered)--fill the pan
3. cover with sugar
4. cover with pastry dough
5. bake in oven at 450 degrees
6. Cook on stove to carmelize (boil)
7. Turn upside down (tap on pan to loosen)
9. Add more butter to the top
10. Flatten with spatula
11. Can pour over and light Calvados brandy (we'v never had success with this so we usually skip it!)

Serve with Sauternes (a dessert wine)

Becky's notes
This is from a cooking class that Craig & I took together in Boston--I think the Sauternes makes the dessert, but the tarte is also good the next day.

Posted by Becky at 9:58 AM | Permalink
Posted to: Becky , Dessert

1 box instant pudding mix (any flavor)
1/4 cup milk
1/4 cup powdered sugar

Stir above 3 ingredients together and let sit 5 minutes.
Add 8 oz. cool whip.

Frost cake. Refrigerate cake.

Note: This is another recipe from Kay Takahashi.

Posted by Adele at 9:57 AM | Permalink
Posted to: Adele , Dessert

3 tubes (10 biscuits per tube) of refrigerated biscuits cut into quarters.
Shake biscuit cubes in baggie with 1/2 c. sugar and 1 T. cinamon.
Put biscuit cubes in bundt pan or round cake pan (ungreased).

Melt 1 stick butter, add 3/4 c. brown sugar and 1 capful vanilla in
saucepan. Cook until sugar is melted. Pour mixture over biscuit cubes in pan.

Bake in 400 degree oven for 20 minutes. Turn out immediately onto plate.

Posted by Adele at 9:53 AM | Permalink
Posted to: Adele , Bread , Dessert

2 3/4 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
8 Tbsp (1 stick) unsalted butter
1/2 cup pure vegetable shortening
1 3/4 cups sugar, plus more if needed
2 Tbsp ground cinnamon, plus more if needed
2 large eggs

1. Preheat the oven to 400. Line baking sheets with Silpat baking makts or parchment paper; set aside. (I don't bother with the parchment/silpat, and just place them on my (ungreased) airbake sheets).

2. Sift together flour, cream of tartar, baking soda, and salt; set aside. in the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.

3. In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice cream scoop (I use a melon-baller) to form balls of the dough, and roll in cinnamon & sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes. Store in a an airtight container up to 1 week.

Makes 4 dozen.

Posted by Becky at 9:47 AM | Permalink
Posted to: Becky , Dessert , Dessert

2 3/4 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
8 Tbsp (1 stick) unsalted butter
1/2 cup pure vegetable shortening
1 3/4 cups sugar, plus more if needed
2 Tbsp ground cinnamon, plus more if needed
2 large eggs

1. Preheat the oven to 400. Line baking sheets with Silpat baking makts or parchment paper; set aside. (I don't bother with the parchment/silpat, and just place them on my (ungreased) airbake sheets).

2. Sift together flour, cream of tartar, baking soda, and salt; set aside. in the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.

3. In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice cream scoop (I use a melon-baller) to form balls of the dough, and roll in cinnamon & sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes. Store in a an airtight container up to 1 week.

Makes 4 dozen.

Posted by Becky at 9:47 AM | Permalink
Posted to: Becky , Dessert , Dessert