Monday, October 31, 2011

Cranberry Orange Muffins

1 1/2 cups flour
1 cup rolled oats
1/3 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon orange zest
1 1/2 cups cranberry sauce (348ml can)
1/2 cup milk
1/3 cup vegetable oil
1 egg

1. Preheat oven to 400°F. Place muffin cases into muffin pan or grease and flour muffin pan molds really well.
2. In a large bowl mix together flour, rolled oats, brown sugar, baking powder, baking soda, salt, and orange zest.
3. In another bowl, whisk together cranberry sauce, milk, vegetable oil, and egg. Add to dry ingredients and stir until combined. Divide batter among muffin cases, filling 3/4 full.
4. Bake 20-22 minutes until golden brown and toothpick comes out clean. Cool then serve & enjoy!

Makes 12



Saturday, October 29, 2011

Butterscotch Blondies

1/4 cup butter or margarine
1 cup brown sugar
1 egg
1 teaspoon vanilla or maple extract
3/4 cup flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup coconut

1. Preheat oven to 350°F. Line 8x8" baking dish with parchment paper, overhanging for easy removal.
2. Melt butter in saucepan over medium heat. Stir in brown sugar until combined. Remove from heat and cool for about 2 minutes. While the sugar mixture is cooling, in a small bowl mix together flour, baking powder, and salt.
3. Whisk in egg and vanilla to sugar mixture, followed by dry ingredients. Stir in coconut. Spread the mixture into the pan.
4. Bake 25 minutes until set, but still moist in the center. Cool completely then remove from pan and cut into 2x2" squares.

Makes 16 squares.

Wednesday, October 26, 2011

Honey Cereal Clusters (Honey Joys)

1/2 cup butter or margarine
1/3 cup sugar
2 tablespoons liquid honey
4 cups cereal (I used 2 cups Honey Nut Cheerios and 2 cups Vanilla Special K)
1/3 cup chocolate chips, melted (optional)

1. In a large saucepan over medium heat, melt butter, sugar, and honey until everything has dissolved. Turn off heat and stir in cereal.
2. Divide mixture between 12 cupcake liners placed on a baking sheet. Bake at 300°F for 10 minutes until lightly browned on top.
3. Let cereal clusters cool completely and firm up. Drizzle tops with melted chocolate if desired and let set. Serve & enjoy!

Makes 12.




100% Pooh approved!


Monday, October 24, 2011

Russian Tea Cakes (Mexican Wedding Cookies)

1 cup vegetable shortening
1/2 cup icing sugar
1 teaspoon almond extract
3 tablespoons water or milk
2 1/4 cups flour
1/2 teaspoon salt
1 cup finely chopped walnuts
3/4 cup icing sugar, for coating

1. Preheat oven to 375°F. Line baking sheet with parchment paper.
2. In a large bowl, cream together shortening, icing sugar, almond extract and water. Blend in flour, salt, and chopped nuts until crumbly dough forms. (Dough will be crumbly but should hold its form when squeezed together).
3. Form dough into 1.5" round balls and place onto baking sheet. Bake 12-15 minutes until golden brown on the bottom.
4. Using tongs or a spoon, roll cookies in icing sugar while still hot. Let cool then serve & enjoy!

Makes 2 dozen.



Saturday, October 22, 2011

Dad's Bobcat Birthday Cake






My Dad’s birthday cake I made last weekend! The 3D bobcat was made with golden cake and vanilla buttercream, then covered in homemade marshmallow fondant and I used chocolate rocks for more detail. The white bobcat was made with sugar sheets and is over top of the cupcake cake. The cupcakes are vanilla and chocolate with a cheesecake filling and they are frosted with a chocolate buttercream which has been dyed dark grey. All together this took me a good 2 days of prep work and 1 day of putting it all together. This cake feeds 48(just cupcakes)-60 (including 3D bobcat).

Thursday, October 20, 2011

Halloween Cake Pops

4 1/2 - 5 cups crumbled golden cake
1 heaped cup (about half a can) chocolate frosting
2 tablespoons chocolate candy melting wafers, melted
1 1/2 cups chocolate candy melting wafers, melted
Halloween sprinkles

1. In a large bowl mix together crumbled cake and frosting until a soft dough forms, it will be like the texture of play dough. Line a baking sheet with parchment paper and using a cookie scoop, form dough into balls and place onto parchment paper.
2. Dip lollypop sticks into the 2 tablespoons of melted chocolate then stick into ball. Freeze until chocolate has set and sticks are secure, about 30 minutes.
3. Dip cake pops into melted chocolate and remove any excess chocolate. Sprinkle over sprinkles then stand in a foam block or cereal box with holes until the chocolate sets. Serve & enjoy!

These store great at room temperature in an air tight container, in the fridge, or also in a heavy duty freezer bag in the freezer.


Makes about 18 cake pops.



Very rich & tasty! 

Saturday, October 15, 2011

Peanut Brittle


A fast and delicious recipe from Judy.

1/2 cup corn syrup
1 cup salted peanuts or honey roasted
1 cup sugar
1 tablespoon butter
1 teaspoon vanilla
1 teaspoon baking soda

1. In a large microwavable bowl, mix together corn syrup, peanuts, and sugar. Cook on high for 3 minutes then stir in butter and vanilla. (Do not use anything plastic to stir contents as it will melt). Cook additional 3 minutes.

2. Stir in baking soda and immediately pour onto greased or parchment paper lined baking sheet. The mixture will be very hot, so work fast, and avoid touching the mixture. The baking sheet will not be completely covered.
3. Place in fridge (carefully as pan will be hot on the bottom) until hard and set, about an hour. Break into pieces & enjoy!


For best keeping, store in an airtight container.



I made this for my Dad's birthday!

Friday, October 14, 2011

PB & J Thumbprint Cookies

3/4 cup vegetable shortening
1/2 cup packed light brown sugar
1/2 cup smooth peanut butter
1 teaspoon vanilla
1 egg
1 3/4 cups flour
1/2 teaspoon salt
jam or jelly (I used rapsberry jam and grape jelly)
2 tablespoons sugar, for rolling

1. Preheat oven to 350°F. Line baking sheet with parchment paper.
2. In a large bowl cream together shortening, brown sugar, and peanut butter. Add vanilla and egg, blend until well combined.
3. In a small bowl mix together flour and salt. Blend flour mixture into wet ingredients until crumbly dough forms.
4. Form 1.5" round balls of dough then roll them into sugar. Press thumb into middle to form a dent for the jam. Place 1/2 teaspoon of jam into dent.
5. Bake cookies 12-14 minutes until golden brown on the bottom. Let set on pan 3 minutes then transfer to wire rack to cool. Serve & enjoy!

Makes 2 dozen.



Tuesday, October 11, 2011

Almond Frosting

1/2 cup vegetable shortening
1 teaspoon almond extract
2 cups icing sugar, sifted
1-2 tablespoons milk

In a large bowl cream together shortening, almond extract, and sifted icing sugar. Slowly pour in milk until frosting is at desired consistency.

For best keeping, store frosting in an air tight container in the fridge.



Monday, October 10, 2011

Pumpkin Tarts

1 1/4 cups pumpkin puree
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1 teaspoon flour
2 eggs
1 cup evaporated milk
2 tablespoons water
1/2 teaspoon vanilla
20 unbaked tart shells

1. Preheat oven to 375°F. Line baking sheets with parchment paper.
2. In a large bowl, whisk together pumpkin puree, sugar, salt, ginger, cinnamon, flour, eggs, evaporated milk, water, and vanilla until smooth.
3. Place tart shells onto baking sheet and fill with 1/8 cup of filling. Bake 18 minutes until pastry is golden brown and center is just set.
4. Let cool until firm and serve with whipped topping & enjoy!

Makes 20.

Happy Thanksgiving everyone!

Overnight Belgian Waffles

1/2 cup warm water
1 package yeast
2 cups milk
1/2 cup butter, melted
1 teaspoon salt
1 teaspoon sugar
3 cups flour, sifted
2 eggs, beaten
1/2 teaspoon baking soda

1. In a small bowl, place warm water and yeast. Let sit until yeast has dissolved and mixture is creamy in texture, about 10 minutes.
2. Meanwhile, in a saucepan over medium heat, heat milk until just bubbly around the edges and warm, do not boil.
3. In a large bowl mix together salt, sugar, and sifted flour. Pour over warm milk, melted butter, and yeast mixture. Blend until smooth. Cover with plastic wrap and let sit at room temperature overnight.
4. In the morning, stir in beaten eggs and baking soda until well combined and mixture is smooth.
5. Heat waffle iron, pour 1/3 cup batter for each and cook waffles until golden brown on both sides. Serve warm with butter and syrup!

Makes 20 waffles. For best keeping store in an airtight container in the fridge, or freeze in heavy duty freezer bags.



Saturday, October 8, 2011

Irish Soda Bread

3 cups flour
3 tablespoons sugar
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons butter, cold
3/4 cup raisins
1 1/2 cups buttermilk

1. Preheat oven to 375°F. Line baking sheet with parchment paper.
2. In a large bowl mix together flour, sugar, baking soda, and salt. Cut in butter and stir in raisins. Stir in buttermilk with fork and then use your hands to form a soft dough.
3. On a lightly floured surface, form dough into a 7" round circle, about 1.5" thick. Cut "X" across the top of the dough. Place onto baking sheet.
4. Bake 40-50 minutes until bread is golden brown, toothpick comes out clean, and is hallow sounding when tapped on the bottom. Serve warm with butter & jam!

To make your own buttermilk, add 1 1/2 tablespoons of lemon juice or white vinegar to 1 1/2 cups milk. Let mixture sit 5-10 minutes before using.



Friday, October 7, 2011

Gramma Chester's Old Fashioned Cinnamon Buns

1/2 cup sugar
1/2 teaspoon salt
1 package yeast
4 cups flour
1 cup milk
1/4 cup butter or margarine
1 egg
Filling:
1/2 cup brown sugar
1/2 cup dark raisins
1/2 cup walnuts (optional)
1 1/2 teaspoons cinnamon
1/4 cup butter or margarine, melted
Glaze:
1 1/2 cups icing sugar
2-3 tablespoons milk

1. In a large bowl, combine sugar, yeast, salt and 1 cup flour.
2. In a saucepan over medium heat, heat milk and butter, until butter has melted and milk is warm.
3. Beat melted butter milk mixture into dry ingredients for 2 minutes at medium spead.
4. Beat in 1 egg and 1 cup of flour for about 2 minutes.
5. Stir in 1 1/2 cups flour and knead until smooth, about 10 minutes, adding more flour as needed.
6. Shape dough into ball, place into greased bowl and cover. Let rise in warm place until doubled in bulk, about an hour.
7. Punch down and turn onto floured surface, let rest 15 minutes.
8. In a small bowl, combine brown sugar, cinnimon, raisins, and walnuts.
9. Roll out dough into 18x12" rectangle, brush with half of melted butter and sprinkle over sugar mixture. Roll up like jelly roll then score and cut into 12 pieces (about 1.5" thick). Place onto parchment paper lined baking sheets then let rise until doubled in bulk, about 40 minutes. Brush tops with remaning melted butter.
10. Bake at 400°F for 15-20 minutes until golden brown. For icing, stir icing sugar and milk together until smooth. Spoon over cooled cinnamon buns, let set then serve & enjoy!


Makes 1 dozen.





Thursday, October 6, 2011

Pumpkin Banana Bread

2 eggs
1/3 cup vegetable oil
1 1/3 cups canned pumpkin puree
1/2 cup brown sugar
1/2 cup sugar
2 1/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
2 ripe bananas, mashed

1. Preheat oven to 350°F. Grease and line 9x5" loaf pan with parchment paper.
2. In a large bowl blend together eggs, vegetable oil, pumpkin puree, brown sugar, and sugar.
3. In another bowl mix together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Slowly add to wet ingredients and blend until well combined. Stir in mashed banana.
4. Pour batter into loaf pan and bake 55-65 minutes until toothpick comes out clean. Let cool then slice & enjoy!

Makes 1 loaf.



Tuesday, October 4, 2011

Pumpkin Scones


Adapted from Joy of Baking

2 cups flour

1/3 cup packed brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup golden crisco shortening or butter, chilled
1/3 cup raisins
1/2 cup pumpkin puree
1/2 cup buttermilk
1 teaspoon vanilla
Topping:
1 egg, beaten
1 tablespoon cream or milk


1. Preheat oven to 400°F. Line baking sheet with parchment paper.
2. In a large bowl mix together flour, brown sugar, ginger, cinnamon, baking powder, baking soda, and salt. Cut in shortening until the size of peas. Stir in raisins and set aside.
3. In another bowl, whisk together pumpkin puree, buttermilk, and vanilla. Add to dry ingredients and gently stir in, then switch to using your hands to gather the dough together. Turn out onto a lightly floured surface and knead a couple of times to form dough.
4. Press dough into 1" thick circle. Cut into 8 triangles and place onto baking sheet. In a small bowl mix together beaten egg and cream. Brush eggwash over top of scones. 
5. Bake 18-20 minutes until golden brown on the bottom and toothpick comes out clean. Serve warm with pumpkin butter if desired & enjoy!


Makes 8.



Vegetable Pasties

Dough:
2 cups flour
1/2 teaspoon salt
4 tablespoons vegetable oil
6-10 tablespoons water
Filling:
1 tablespoon butter or magarine
1 tablespoon vegetable oil
1/2 cup chopped onion
1/3 cup chopped carrot
2 cups hash browns or finely chopped potato
1/3 cup vegetable or chicken broth
salt and pepper, to taste
dash of garlic powder
1/3 cup fresh or frozen peas
1 tablespoon butter or margarine, melted

Prepare dough in advance. In a large bowl mix together flour and salt. Sprinkle over vegetable oil and stir in with a fork to create a breadcrumb like texture. Gradually sprinkle over water until dough forms. The dough with be stiff. Knead for about 5-10 minutes until smooth. Coat plastic wrap lightly in vegetable oil then wrap up dough. Let rest 30 minutes to an hour.

1. Preheat oven to 350°F. Line baking sheet with parchment paper.
2. In a pot over medium high heat, melted butter and heat vegetable oil. Add onions and cook until tender. Reduce heat to medium low and add carrot, hash browns, vegetable broth, salt and pepper, and garlic powder. Simmer 10-15 minutes until mixture has thickened and vegetables are tender. Remove from heat, stir in peas and let mixture cool.
3. Cut dough into 8 pieces and form them into balls. (A) On a lightly floured surface, roll out dough ball into a "D" shape. (B) Brush straight edge with water then (C) fold over and seal that edge to (D) create a cone shape. (E) Fill cone with about 1/4 cup of filling. Brush open edges with water then seal and create "dinosaur back".
4. Place pasties onto baking sheet and bake 30-35 minutes until golden brown on the bottom. Let cool until warm. Serve & enjoy!


Makes 8.





Monday, October 3, 2011

Pumpkin Pie Spice Knots

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1/2 tablespoon pumpkin pie spice
1/3 cup shortening
3/4 cup milk
Icing:
1 cup icing sugar
1/2 teaspoon pumpkin pie spice
1-2 tablespoons milk

1. Preheat oven to 375°F. Line baking sheet with parchment paper.
2. In a large bowl mix together flour, baking powder, salt, sugar, and pumpkin pie spice. Cut in shortening until the size of small peas. Stir in milk to form a soft dough.
3. Roll out dough onto a lightly floured surface until about 1/3" thick. Cut into rings, (I used a 3" cookie cutter and a piping tip to remove the centers, you could also use a doughnut cutter), then twist ring into a figure 8 shape. Place onto baking sheet.
4. Bake knots 10-12 minutes until golden brown on the bottom. Let cool completely before icing.
5. In a small bowl mix together icing sugar, pumpkin pie spice, and milk. Spoon icing over knots and let set.
6. Dust with icing sugar if desired then serve & enjoy!

Makes 2 dozen.







Homemade Pumpkin Pie Spice

1 tablespoon ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cloves

Mix all spices together until combined. Store in an air tight container in a cool dry place.

Sunday, October 2, 2011

Date Pastries

Recipe from Youtuber Yoyomax12, check out her channel it's awesome!

Filling:
500g chopped pitted dates
1/2 cup water
1/4 cup sugar
1 teaspoon almond extract
2 tablespoons orange zest
1/2 teaspoon cinnamon
Pastry:
1 cup golden crisco shortening
1/4 cup sugar
3 tablespoons milk
1 tablespoon water
2 cups flour
icing sugar, for dusting

1. In a saucepan over medium high heat, place dates, water, sugar, and almond extract. Bring mixture to a boil and reduce to a simmer, stirring until mixture forms a thick paste. Remove from heat and stir in orange zest and cinnamon. Let cool.
2. For the pastry, in a large bowl cream shortening and sugar. Blend in milk, water, and 1 cup of flour. Stir in remaining flour and knead until soft dough forms.
3. (A) Form a 1.5" round ball of dough, (B) then flatten it to form a cup shape, (C) fill with 1 tablespoon of date filling, (D) then seal up edges and shape into egg.
4. Place pastries onto a parchment paper lined baking sheet. Bake at 300°F for 16-20 minutes until set and firm. Do not let brown. Cool on pan for a couple minutes then transfer to wire racks. Dust with icing sugar while warm. Let cool completely.
5. Serve & enjoy!

Makes about 2 dozen.