Thursday, June 30, 2011

Peach & Apple Half-Moon Pies

Pastry:
2 cups flour
1 teaspoon salt
1 tablespoon sugar
3/4 cup golden crisco shortening, chilled
4 to 8 tablespoons cold water
Filling:
2 medium peaches, peeled and chopped
2 medium apples, peeled and chopped
1 tablespoon cornstarch
1 tablespoon lemon juice
3 tablespoons brown sugar
1/2 teaspoon cinnamon
Topping:
water
4 tablespoons sugar
1. Preheat oven to 375°F. Line baking sheets with parchment paper or tinfoil.
2. In a large bowl mix together flour and salt. Cut in shortening. Sprinkle over water until dough forms. Gather dough, roll into ball, flatten into disk and wrap in plastic wrap. Refridgerate 20-30 minutes for better handling. (Can stay in fridge up to 2 days).
3. Meanwhile, in a bowl, mix chopped fruit, lemon juice, cornstarch, sugar and cinnamon. Set aside.
4. Roll out dough until about 1" thick, use cookie cutter or bowl to make 8, 5" round circles. Roll circle into oval shape. Place about 1/8 cup fruit in center, brush edges with water and fold over.
5. Seal edges by using the bottom of a small glass or fork. Cut a slit in the tops of each pastry. Brush tops with water and sprinkle with sugar.
6. Bake 25-30 minutes until golden brown. Cool on wire rack. Enjoy!

Wednesday, June 29, 2011

Peach Clafouti

1 cup milk
3/4 cup flour
1/3 cup sugar
3 eggs
2 tablespoons melted butter
1 teaspoon vanilla
1/2 teaspoon almond extract
2 peaches, peeled and sliced
1 1/2 tablespoons sugar
1/2 teaspoon cinnamon
icing sugar

1. Preheat oven to 350°F. Grease a 8x8" baking dish.
2. In a large bowl, place milk, flour, sugar, eggs, vanilla and almond. Whisk until smooth. Stir in melted butter.
3. In a medium bowl, toss together sliced peaches, sugar and cinnamon. Place evenly in bottom of baking dish.
4. Pour batter over peaches and bake 40 to 45 minutes or until golden brown and toothpick comes out clean.
5. Serve warm or cold, dust with icing sugar & enjoy!

Tuesday, June 28, 2011

Chewy Chocolate Chip Cookies

3/4 cup golden crisco shortening
1 1/4 cups lightly packed brown sugar
1 egg
2 tablespoons milk
1 tablespoon vanilla
1 3/4 cups flour
3/4 teaspoon baking soda
1 teaspoon salt
3/4 cup white chocolate chips
3/4 cup milk chocolate chips

1. Preheat oven to 375°F. Line cookie sheets with parchment paper.
2. In a large bowl, cream crisco and brown sugar. Stir in egg, milk and vanilla.
3. Add flour, baking soda, and salt to wet ingredients, mix well until combined. Stir in chocolate chips.
4. Using heaped tablespoons or a cookie dough scoop, drop dough onto cookie sheets and bake 8-10 minuntes until just golden brown on the bottom.
5. It's very important to let the cookies cool on the pan 5 minutes before transfering to wire rack. Enjoy!


Saturday, June 25, 2011

Chocolate Buttercream

2 cups butter, softened
1 1/2 cups semi-sweet chocolate chips, melted and cooled
3 tablespoons milk
1 teaspoon vanilla
1 tablespoon cocoa
5 cups sifted icing sugar

1. In a large bowl, blend butter until smooth. Stir in melted chocolate, milk, vanilla and cocoa.
2. Blend in 3 1/2 cups sifted icing sugar. Switch to spoon and stir in remaining icing sugar.
3. I recommend frosting the cupcakes on the same day you're planning to eat them. Store any remaining buttercream in an airtight container and keep in the refrigerator (yes it will become solid, so keep it out on the counter to reach room temp for perfect piping consistency).


Thursday, June 23, 2011

Raspberry Coconut Tarts

15 frozen tart shells
1/2 cup butter or margarine, softened
1/2 cup sugar
2 eggs
1 cup coconut
1 teaspoon vanilla
1/4 cup raspberry jam
Icing:
1 cup icing sugar
1/2 teaspoon almond extract
1-2 teaspoons water

1. Preheat oven to 350. Line baking sheet with parchment paper or tinfoil.
2. In a bowl, cream together butter and sugar; combined eggs. Stir in coconut and vanilla.
3. Place 1/2 teaspoon of jam into each tart shell. Spoon over about 1/8 cup coconut mixture over jam.
4. Bake 20-25 minutes until golden brown. Let cool completely before icing.
5. In a small bowl, mix icing sugar, extract and water. Place into small plastic bag and drizzle over tarts. Let set and enjoy!


Wednesday, June 22, 2011

Strawberry Streusel Muffins

1/4 cup canola oil
1/2 cup milk
1 egg
1/2 teaspoon vanilla
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup white sugar
1 3/4 cups all-purpose flour
1 cup chopped strawberries
Streusel Topping:
1/3 cup flour
1/4 cup sugar
1/2 teaspoon cinnamon
3 tablepsoons butter or margarine

1. Preheat oven to 375°F. Grease muffin pan.
2. In a small bowl, whisk together oil, milk, egg, and vanilla.
3. In a large bowl, mix flour, salt, baking powder and sugar. Mix in chopped strawberries. Pour in milk mixture and stir together.
4. Fill muffin cups. For topping, mix flour, sugar, butter and cinnamon until crumbly. Sprinkle over batter.
6. Bake for 15-20 minutes, or until toothpick comes out clean. Cool 10 minutes and remove from pans.

Blueberry Lemon Loaf

1/3 cup margarine or butter
1 cup sugar
2 eggs
2 tablespoons lemon zest
juice of 1 lemon (about 2 tablespoons)
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 cup fresh blueberries
Syrup:
2 tablespoons lemon juice
1/4 cup sugar

1. Preheat oven to 350°F. Grease and flour 8x4” loaf pan.
2. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, and beat well. Mix in lemon zest and juice.
3. Add flour, baking powder and salt followed by milk. Stir until well combined. Fold in blueberries. Pour batter into pan.
4. Bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean.
5. For the syrup, combine the sugar with the lemon juice in a sauce pan over medium heat. Continue to stir until sugar is dissolved. Pour over warm loaf.
6. Cool in pan, slice and serve!

Monday, June 20, 2011

Toffee Coffee Cake

1 1/2 cups flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 teaspoon baking powder
6 tablespoons butter, softened
1 cup brown sugar
1/2 cup sugar
2 eggs
1/4 cup cold strong coffee
1/2 cup sour cream
2 Skor bars (chocolate covered toffee), crushed

1. Preheat oven to 350°F. Grease 8x8" baking dish.
2. Whisk together flour, baking soda, baking powder, and salt in large bowl. Set aside.
3. In separate bowl, beat butter and sugars until smooth. Beat in eggs one at a time, and then beat in coffee. Add flour, alternating with yogurt.
4. Spread batter in prepared cake pan, and bake 35 to 40 minutes, or until toothpick comes out clean. Cool 10 minutes.
5. Sprinkle Skor bits on top of cake while hot. Cool completely before serving.


Wednesday, June 15, 2011

Cinnamon Raisin Scones

2 cups flour
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup butter or margarine
2/3 cup milk
1 beaten egg
1 teaspoon vanilla
1 cup raisins
Topping:
1 egg yolk
1 tablespoon sugar
2 tablespoons rolled oats
dash of cinnamon

1. Preheat oven to 400°F.
2. Mix flour, sugar, baking powder, cinnamon and salt.
3. Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
4.Combine milk, egg and vanilla; add to flour mixture; stir until dry ingredients are moistened.
5. Stir in raisins.
6. Shape dough into 8" round, brush with egg yolk, sprinkle with sugar and oats; dash of cinnamon.
7. Cut dough into 8 wedges and bake 15 to 20 minutes until golden brown or until toothpick comes out clean.




Tuesday, June 14, 2011

Lemon Loaf

1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup milk
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
zest of 1 lemon (about 1 tablespoon)
Glaze:
3 tablespoons lemon juice
1/4 cup sugar
Icing:
1 cup powdered sugar
1 tablespoon lemon juice
pinch of lemon zest (optional)

1. Preheat oven to 350°F. Grease 9x5" loaf pan and line with parchment paper.
2. In a large bowl, cream butter and sugar. Whisk in eggs and milk. Stir in lemon zest.
3. In another bowl, mix flour, baking powder and salt. Add to wet ingredients; stir until combined.
4. Pour batter into pan and bake 45-50 minutes until golden brown and toothpick comes out clean.
5. For glaze, pour lemon juice and sugar into saucepan over medium heat and stir until sugar is dissolved.
6. Prick loaf with toothpick and pour syrup over warm loaf. Let cool completely before icing.
7. For icing, combined icing sugar and lemon juice and zest. Spread over loaf, let icing set. Slice & enjoy!


Monday, June 13, 2011

Peanut Butter Muffins with Chocolate Icing

1 3/4 cups flour
2/3 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 egg
3/4 cup milk
2/3 cup peanut butter
1/4 cup vegetable oil
1 1/2 teaspoons vanilla
Icing:
1 cup icing sugar
1 tablespoon cocoa powder
1/2 teaspoon vanilla
1-2 tablespoons milk

1. Preheat oven to 350°F.
2. In a large bowl, combine the flour, sugar, baking powder and salt.
3. In another bowl, combine the egg, milk, peanut butter, oil and vanilla. Stir into dry ingredients just until moistened.
4. Fill greased or paper-lined miniature muffin cups two-thirds full.
5. Bake 15-17 minutes or until a toothpick comes out clean. Cool completely before icing.
6. In a small bowl, mix icing sugar, cocoa, vanilla and milk. Stir well, drizzle over muffins.




Thursday, June 9, 2011

Apple Upside Down Cake

3/4 cup brown sugar
2 apples, peeled, cored, and sliced
1 1/3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons butter, softened
3/4 cup sugar
1 egg
1 1/2 teaspoons vanilla
3/4 cup milk

1. Preheat oven to 350°F. Grease 8x8" dish well.
2. Spread brown sugar over bottom of dish. Place apple slices over brown sugar. Set aside.
3. In a large bowl, cream butter and sugar. Add egg and vanilla and stir.
4. In a small bowl, combine flour, baking powder, and salt. Add to wet ingredients, alternating with milk.
5. Pour batter over apples. Bake 40-45 minutes until golden brown and toothpick comes out clean.
6. Cool cake for 5 minutes, then turn out onto plate. Great warm with ice cream!



Wednesday, June 8, 2011

Chai Tea Scones

2 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup butter
1 egg, beaten
1 teaspoon vanilla
1/2 cup chai tea (cooled)
Glaze:
1 egg, beaten
1 tablespoon cream
1 tablespoon sugar, for sprinkling

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine the flour, sugar, baking powder and salt.
3. Cut the butter into small pieces and blend into the flour mixture with a pastry blender. This mixture should look like coarse crumbs.
4. In a small measuring cup, combine the chai tea, beaten egg and vanilla. Make a well in the center of the dry ingredients and add the liquid, stirring with a wooden spoon until the batter forms moist clumps. The batter will be sticky. Do not over mix.
5. Gather dough together with your hands and transfer to a lightly floured surface. Gently knead for about 10 seconds until dough forms a ball and is smooth.
6. Pat dough into a 7" circle that is about 1" thick. Using a sharp knife, cut circle into 8 triangular sections.
7. Mix egg and cream in a small bowl. With a pastry brush, brush the tops of scones with the glaze and sprinkle lightly with sugar.
8. Bake for approximately 15-20 minutes, until lightly browned, or a toothpick inserted in the middle of the scone comes out clean. Remove from oven. Transfer to a wire rack to cool.





 These are my favorite scones, perfect alone or with some butter and jam!

Tuesday, June 7, 2011

Apple Cinnamon Muffins with Maple Icing

1 1/2 cups flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 egg
1/2 cup + 2 tablepsoons milk
1/3 cup vegetable oil
1 cup grated apple, peeled
Icing:
1 1/2 cups icing sugar
2 tablespoons maple syrup
1 tablespoon milk

1. Preheat oven to 375°F. Grease 12 cup muffin pan well.
2. In a large bowl mix flour, sugar, baking powder, salt and cinnamon. Set aside.
3. In another bowl, mix egg, milk, oil and grated apple. Add to dry ingredients and stir until combined.
4. Using 1/3 cup measurer, divide batter among muffin cups. Bake 18-20 minutes until golden brown and toothpick comes out clean. Let muffins cool completely before icing.
5. In a small bowl mix icing sugar and maple syrup. To double coat muffins with icing, dip tops of muffins, let icing set, then dip again.