Wednesday, August 31, 2011

Peanut Butter Jar Rice Krispies Treat

Anybody who loves peanut butter knows there comes a time when it's impossible to get every bit out of the jar. Here's a quick and easy recipe to get the most out of every jar!

1 peanut butter jar (plastic or glass) with the peanut butter you just can't reach
1/2 cup mini marshmallows
1/2 teaspoon vanilla
1/2 cup rice krispies cereal

1. Remove lid from jar of peanut butter. Pour marshmallows and vanilla inside.

2. Microwave on high for 20 seconds until marshmellows have puffed up and peanut butter has melted. *Do not microwave more than 30 seconds for plastic containers, as the container will start to deform.
3. Remove from microwave and stir contents to combined. Stir in rice krisipies cereal.
4. Grease mold for your rice krispies treat with butter or margarine. Press mixture into mold, and cover with plastic wrap.

5. Freeze 10-15 minutes until solid. Remove from mold and enjoy!






Your peanut butter rice krispies treat is now ready!


Tuesday, August 30, 2011

Bread Pudding with Butterscotch Sauce

6 slices bread
2 tablespoons butter or margarine, melted
1/4 cup raisins
2 cups milk
1 tablespoon custard powder (optional)
3/4 cup sugar
3 eggs
1 teaspoon cinnamon
1 teaspoon vanilla
Sauce:
2 tablespoons butter or margarine
1/4 cup packed brown sugar
1 tablespoon cream
1 teaspoon vanilla

1. Grease 8x8” baking dish.
2. Slice bread into pieces and place into dish. Drizzle melted butter over bread and sprinkle over raisins.
3. In a large bowl whisk together milk, custard powder, sugar, eggs, cinnamon, and vanilla. Pour mixture over bread and let soak 30 minutes or overnight in the fridge.
4. Bake at 350°F for 45-50 minutes until golden brown on top and toothpick comes out clean.
5. For the sauce, place butter and brown sugar in a saucepan over medium heat. Bring to a boil, stirring constantly for 30 seconds to a minute until sugar has dissolved, then whisk in cream and vanilla.
6. Serve bread pudding warm with a drizzle of butterscotch sauce! Enjoy!

Serves 6.



Sunday, August 28, 2011

Chewy Oatmeal Cookies

1 1/2 cups rolled oats
1 3/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup butter or margarine, softened
1 cup sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla
1/2 cup coconut
1/2 cup raisins

1. Preheat oven to 375°F. Line baking sheet with parchment paper.

2. In a large bowl mix together oats, flour, baking powder, and baking soda.
3. In another large bowl, cream butter, sugar, and brown sugar until light and fluffy. Blend egg and vanilla. 
4. Blend flour mixture into butter mixture and then fold in coconut and raisins.
5. Scoop heaped tablespoon fulls onto baking sheet, spaced about 3" apart, then flatten twice with a fork.
6. Bake 8-10 minutes until golden brown on the bottom. Let sit on pan 3 minutes* before transferring to wire rack to cool. Serve & enjoy!

*It's very important to let them sit to cool and firm up on the pan before transferring to wire rack, or else they could crumble apart.


Makes 30 cookies.



Golden brown on the bottom and pale on top!

Chewy on the inside!

Saturday, August 27, 2011

Jam Filled & Cinnamon Sugar Mini Doughnut Muffins

1 1/2 cups flour
2 teaspoon baking power
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 egg
3/4 cup sugar
1/4 cup canola oil
3/4 cup milk
1 teaspoon vanilla
6 tablespoons butter or margarine, melted
1/3 cup sugar
1/3 cup sugar mixed with 1/2 tablespoon cinnamon
1/4 cup strawberry or raspberry jam

1. Preheat oven to 350°F. Grease mini muffin pan well.
2. In a large bowl mix together flour, baking powder, salt, and nutmeg.
3. In another bowl cream together egg and sugar, add canola oil, milk, and vanilla. Add to dry ingredients and stir until combined. Pour batter into heavy duty plastic bag and snip the corner for easy filling.
4. Divide batter among muffin cups, filling 3/4 full. Bake 12-15 minutes or until toothpick comes out clean.
5. For jam filled doughnut muffins: while muffins are warm, roll them into melted butter then sugar. Cool for a few minutes before filling them. To fill, place jam into a piping bag fitted with a coupler and tip of your choice. Inject jam into doughnut muffins.
6. For cinnamon sugar doughnut muffins: while muffins are warm, roll them into melted butter then into cinnamon sugar.
7. Serve & enjoy! Store muffin doughnuts in an airtight container in the fridge.

Makes 2 dozen.







Friday, August 26, 2011

Apple Crumble Bars

1 1/2 cups flour
1/2 cup sugar
1/2 teaspoon baking powder
1/8 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup shortening
1 egg, beaten
1 cup apple preserves

1. Preheat oven to 375°F. Grease 8x8" baking dish and line it with parchment paper, overhanging pan for easy removal.
2. In a large bowl mix together flour, sugar, baking powder, and salt. Cut in shortening and blend in egg to form crumbly dough. Press 1/2 of dough into bottom of dish.
3. Spread apple preserves over bottom crust, leaving a 1/4" border around the edges. Sprinkle remaining dough over top.
4. Bake 25-30 minutes until golden brown and bubbly. Let cool completely before cutting into bars.
5. Drizzle with caramel sauce if desired. Serve & enjoy!









Thursday, August 25, 2011

Buttermilk Biscuits with Honey Butter

2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup shortening, chilled
3/4 cup buttermilk
2 tablespoons butter
3 tablespoons liquid honey

1. Preheat oven to 450°F. Line baking sheet with parchment paper.
2. In a large bowl mix together flour, baking powder, salt, and baking soda. Cut in shortening until the size of small peas. Mix in buttermilk to form dough. Do not overmix. On a lightly floured surface, pat dough until about 1" thick, handle as little as possible.
3. Cut dough into desired biscuit shapes and place onto baking sheet. Bake 10-12 minutes until golden brown and puffed up.
4. While biscuits are baking, place butter and honey in a saucepan over high heat, stirring until butter has melted. Brush honey butter over warm biscuits. Serve & enjoy!

Makes eight 3" round biscuits.







Apple Preserves

2 apples, peeled and grated (1 1/4 cups), I used Gala apples
2/3 cup sugar
1/2 tablespoon fresh lemon juice

1. In a saucepan place grated apple and sugar. Bring mixture to a boil and boil 2-3 minutes, stir so mixture does not boil over.
2. Reduce heat and simmer mixture for 10-15 minutes until thickened. Test consistancy by placing 1/2 teaspoon of mixture onto a plate and let cool. If mixture is too runny, continue to simmer.
3. Remove from heat and let cool completely. Store in airtight container in the fridge.

Makes about 1 cup.









                                                                             








Wednesday, August 24, 2011

Blueberry Buttermilk Pancakes

2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons sugar
1 cup blueberries
2 eggs
1/3 cup canola oil
2 cups buttermilk
cooking spray, for pan

1. In a large bowl whisk together flour, baking powder, baking soda, salt, and sugar. Stir in blueberries.
2. In another bowl, whisk together eggs, canola oil, and buttermilk. Add to dry ingredients, stirring just until moistened. Do not over mix. Let batter sit 5 minutes.
3. Place pan over medium heat and spray with cooking spray. Use 1/3 cup measurer to scoop batter into pan, cook about 3 minutes each side until golden brown as well as light and fluffy.
4. Serve warm with butter and syrup! Or, cool pancakes to room temperature and freeze, then just warm in the toaster or microwave!

Makes 20 pancakes.




Tuesday, August 23, 2011

Homemade Pop Tarts

Pastry:
1 cup flour
1/2 teaspoon salt
1 1/2 tablespoons sugar
3 tablespoons butter or margarine, chilled
3 tablespoons vegetable shortening, chilled
1/2 teaspoon vanilla
2-3 tablespoons ice water
Filling:
1 egg, beaten
1/4 cup strawberry preserves
Icing:
1/2 cup icing sugar
1-2 teaspoons milk
sprinkles

1. In a large bowl mix flour, salt, and sugar. Cut in shortening until the size of small peas.
2. Mix together 1 tablespoon of ice water and vanilla, sprinkle over flour mixture and mix in with fork or fingers. Gradually add more ice water until mixture holds its form.
3. Form dough into a ball and wrap in plastic wrap and flatten into a disc. Chill 30 minutes.
4. Roll out dough between sheets of parchment or wax paper into a rectangle, about 1/4" thick. Cut into 8 rectangles. Brush entire bottom rectangles with beaten egg then spread 1 tablespoon filling over each, leaving 1/2" bare edge.
5. Cover with top piece of pastry and seal with fork. Prick tops with fork and place pop tarts onto parchment lined baking sheet and freeze until oven is preheated to 350°F.
6. Bake 20-25 minutes until golden brown on the bottom. Let cool completely on wire rack.
7. In a small bowl mix together icing sugar and milk. Spread icing over each pop tart then top with sprinkles. Let icing set, serve & enjoy!

Makes 4 pop tarts.











Mom's Review: "Friggin' good!"



Strawberry Preserves

2 cups fresh sliced strawberries
2/3 cup sugar
1 tablespoon fresh lemon juice

1. Puree sliced strawberries in a blender. Pour through a sieve to remove as many seeds as possible.
2. Place 1 cup strawberry puree and sugar in a saucepan over medium high heat and bring the mixture to a boil. Stir occasionally and boil 2-3 minutes until sugar has dissolved. (Watch to make sure mixture doesn't boil over).
3. Reduce heat to low and add lemon juice. Continue to stir and simmer about 10-15 minutes until mixture thickens. To check consistency, place 1 teaspoon on a plate and let cool. If mixture is too runny, continue to simmer.
4. Remove from heat and cool to room temperature before using. Store in an airtight container in the fridge.

Makes about 1 cup.


Delicious on toast!

Friday, August 19, 2011

Raspberry Danish Braids

450g puff pastry (2 sheets)
Raspberry Filling:
2 cups fresh or frozen raspberries
1/4 cup sugar
1 tablespoon lemon juice
1/4 cup cornstarch
Cream Cheese Filling:
1 8oz package cream cheese, at room temperature
3/4 cup sugar
1 egg
1 teaspoon vanilla
Almond Glaze:
2 tablespoons butter
1/4 cup sugar
1 tablespoon milk
1 teaspoon almond extract
1 cup icing sugar, sifted

1. Preheat oven to 375°F. Line baking sheets with parchment paper.
2. In a saucepan place raspberries, sugar, lemon juice, and cornstarch. Bring to a boil and stir (careful not to mush the raspberries too much). Remove from heat and let cool to allow mixture to thicken.*
3. In a large bowl, blend cream cheese, sugar, egg, and vanilla until smooth.
4. Take 1 sheet of puff pastry (9x9") and cut tabs about 2" wide and 1" thick down both sides.
5. Spread half of cream cheese filling into the centre, and half of the raspberry filling over the cream cheese layer. Alternate folding the tabs across to create a braid and seal bottom edges. Repeat with other sheet of puff pastry.
6. Place onto baking sheets and bake 30-35 minutes until puffed up and golden brown.
7. In a small pot over medium heat, melt butter then turn off heat. Add sugar and stir constantly until sugar has dissolved. Remove from heat and whisk in milk, extract, and icing sugar. Pour into heavy duty freezer bag, snip the corner and drizzle over warm danishes.
8. Let cool danishes completely then slice, serve, & enjoy!

*If mixture is too juicy, place through a sieve and drain excess juices.

Serves 8 to 10.











Thursday, August 18, 2011

Eggless Pancakes with Blueberry Peach Topping

1 cup flour
1 teaspoon sugar
3/4 teaspoon cinnamon
2 teaspoons baking powder
1 cup milk
3 tablespoons vegetable oil
1 tablespoon water
1 teaspoon vanilla
vegetable oil or cooking spray, for pan
Topping:
1 peach, peeled and sliced
1/2 cup blueberries
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/2 tablespoon lemon juice
icing sugar, for dusting
1/4 cup sliced almonds
maple syrup

1. In a large bowl, whisk together flour, sugar, cinnamon, and baking powder.
2. In another bowl whisk together milk, vegetable oil, water, and vanilla. Add to dry ingredients, stirring just until combined. Batter will be lumpy, let sit 10 minutes.
3. While batter is sitting, prepare topping. Toss peach slices, blueberries, brown sugar, cinnamon, and lemon juice together. Set aside until ready to use.
4. Place pan over medium heat and coat with vegetable oil or cooking spray. Using 1/4 cup measurer, scoop out batter and cook about 2 minutes each side until golden brown.
5.Serve pancakes warm with fruit topping, a dusting of icing sugar, a sprinkle of sliced almonds, and of course maple syrup!

Makes 9 pancakes.


Tuesday, August 16, 2011

Strawberries & Custard Horns

Pastry:
1 cup flour
1/2 teaspoon salt
3 tablespoons icing sugar
1/3 cup + 1 tablespoon vegetable shortening, chilled
1/2 teaspoon almond extract
3-4 tablespoons ice water
vegetable oil, for brushing

1. In a large bowl mix flour, salt, and icing sugar. Cut in shortening until the size of small peas.
2. Sprinkle over almond extract and 2 tablespoons ice water and mix in with fork or fingers. Gradually add more ice water until mixture holds its form.
3. Form dough into a ball and wrap in plastic wrap and flatten into a disc. Chill 30 minutes.
4. Preheat oven to 425°F. Line baking sheet with parchment paper. Brush horn molds with vegetable oil, coating the outside and the opening edges.
5. Roll out dough between parchment or wax paper into a 6x9" rectangle, trim edges. Score six 1" wide strips, and then cut. Starting at the pointed end of the mold, roll pastry up and around, making sure there are no gaps between each layer.
6. Place molds seam side down onto baking sheet. Bake 12-14 minutes until golden brown. Remove from molds (be careful, they will be hot) and place on wire rack to cool.

















Filling & Topping:
1/4 cup Bird's custard powder
1/4 cup sugar
1 teaspoon vanilla
2 1/2 cups milk
1 1/2 cups finely chopped strawberries
1 tablespoon sugar
icing sugar, for dusting

1. In a saucepan, place custard powder, sugar, vanilla, and milk. Stir well.
2. Place over medium high heat and bring mixture to a boil. Stir constantly until custard begins to thicken. Turn off heat and continuing stirring for 1-2 minutes. Remove from heat and cool completely.
3. Toss chopped strawberries and sugar together, until sugar has dissolved.
4. Once custard has cooled, spoon or pipe into horns. Spoon chopped strawberries over top and dust with icing sugar. Serve & enjoy!

Makes 6.



Sunday, August 14, 2011

White Bread


Adapted from Joy of Cooking

1 cup milk
1 tablespoon shortening
1 tablespoon butter or margarine
2 tablespoons sugar
1 tablespoon salt
1 package yeast (2 1/4 teaspoons)
1/4 cup warm water (105-115°F)
5-6 cups flour
vegetable oil, for brushing


1. In a saucepan, place milk, shortening, butter, sugar, and salt. Stir until butter and shortening is dissolved. Do not boil. Remove from heat and let cool until lukewarm. (105-115°F)
2. In a large bowl, place yeast and warm water. Let sit until yeast has dissolved, about 5 minutes. Stir in milk mixture then stir in 3 cups flour. Mix for 1 minute.
3. Stir/work in another 2 cups of flour. Knead dough on floured surface, gradually working in more flour until dough is no longer sticky. The dough should be elastic and filled with air bubbles.
4. Place dough in oiled bowl, turning once to coat top. Cover with a towel and let rise until doubled in bulk, about 1 to 1 1/2 hours.
5. Punch down dough and form 2 loaf shapes. Place dough into greased 9x5" pans and brush tops of loaves with oil. Cover with a towel and let rise until almost doubled in bulk, about an hour. 
6. Bake loaves at 450°F for 10 minutes then reduce heat to 350°F and bake 25-30 minutes until golden brown and hollow when tapped on the bottom. Remove from pans right away and cool on wire rack.
7. Slice & enjoy!


Makes 2 loaves.

Saturday, August 13, 2011

Old Fashioned Apple Pie

Crust:
2 cups flour
1 teaspoon salt
3/4 cup shortening, chilled
4-8 tablespoons ice water
Grandma Chester's Apple Pie Filling:
7 apples, peeled and sliced (I used 4 Gala and 3 Granny Smith)
1 tablespoon lemon juice
1 cup sugar
2 tablespoons flour
1 teaspoon cinnamon
1 tablespoon butter
1 tablespoon brown sugar
whipped cream or ice cream, to serve

Prepare pie dough in advance. In a large bowl mix together flour and salt. Cut in shortening using a pastry blender or two knives until the size of small peas. Sprinkle over 4 tablespoons of ice water and use a fork to blend it in. Gradually add 2 to 4 more tablespoons of ice water until dough comes together. Form into 2 discs, wrap in plastic wrap, and chill 30 minutes.

1. Preheat oven to 400°F.
2. In a large bowl, mix together sliced apples, lemon juice, sugar, flour, and cinnamon. Set aside.
3. Roll out bottom pie crust and place in pie dish. Pour in apple filling. Dot apples with butter and sprinkle over brown sugar.
4. Roll out top pie crust and place over apples, seal edges, and cut vents. Place pie dish onto baking sheet.
5. Bake pie 45-60 minutes until golden brown and apples are tender. Serve warm with cream & enjoy!

Makes one 9" double crust pie.




I can't take all the credit for this yummy pie, my Mom did most of the hard work!  :D

Thursday, August 11, 2011

Cheese & Onion Biscuits

2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1/3 cup butter or magarine, cold
1/3 cup chopped green onion
1 cup grated mozzarella or cheddar cheese
3/4 cup milk
1 egg yolk, for brushing

1. Preheat oven to 425°F. Line baking sheet with parchment paper.
2. In a large bowl mix together flour, baking powder, salt, pepper, and garlic powder. Cut in butter using a pastry blender or two knives, until the butter is the size of peas. Stir in cheese and onion.
3. Pour milk into flour mixture and stir with a fork until dough forms. Bring dough together on a lightly floured surface, and pat out until 1" thick. *The secret with biscuits and scones is to handle dough as little as possible and don't roll out the dough too thin!
4. Using cookie cutters, cut out desired biscuit shapes. Place onto baking sheet and brush tops with egg yolk. Bake 12-14 minutes until golden brown, puffed up and flaky.
5. Serve warm with butter & enjoy!

Makes eight 3" round biscuits.