Monday, April 30, 2012

Strawberry Rhubarb Pie

Adapted from Joy of Baking

double crust pie dough (I used this one)
2 cups rhubarb, cut into 1/2" pieces
2 cups strawberries, sliced into quaters
1 cup sugar
3 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1 teaspoon lemon juice
2 tablespoons butter, cut into small chunks
Topping:
2 tablespoons milk
1 tablespoon sugar

1. Preheat oven to 400°F and line baking sheet with parchment paper or tin foil. Roll out pastry for bottom crust and fit into 9" pie plate.
2. In a bowl mix together sugar, cornstarch, and cinnamon. Sprinkle 2 tablespoons of sugar mixture over bottom crust. Place fruit into large bowl and stir in remaining sugar mixture. Pour fruit into pie shell and sprinkle over lemon juice then dot with butter.
3. Roll out pastry for top crust on lightly floured surface and cut into 8-10 1" wide stripes. Create lattice top crust then brush with milk and sprinkle with sugar.
4. Place pie onto baking sheet and bake 35-45 minutes until golden brown and fruit is bubbly and tender. Check to see if crust is over browning at 35 minutes, if so, cover crust with tin foil or a crust protector.
5. Remove pie from oven and let cool completely on a wire rack (about 4 hours). Once pie has reached room temperature slice and serve with custard or whipped cream. Enjoy!

For best keeping, store leftovers in the fridge, reheat before serving.






Friday, April 27, 2012

Cornmeal Biscuits

Adapted from Southern Food

1 1/2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup yellow cornmeal
1/3 cup vegetable shortening
2/3 cup milk

1. Preheat oven to 450°F. Lightly grease or line baking sheet with parchment paper.
2. In a large bowl mix together flour, baking powder, salt, and cornmeal. Cut in shortening until the size of small peas. Stir in milk to form soft dough.
3. Turn out dough onto lightly floured surface, knead twice, then press out until about 3/4" thick. Cut out biscuits then place onto baking sheet.
4. Bake 12-15 minutes until golden brown on top and hollow sounding when tapped on the bottom. These biscuits are perfect served warm with a bit of butter and jam!

Makes 10.




Thursday, April 26, 2012

Garlic Honey Butter Soft Pretzels

Baking Soda Solution:
1/3 cup baking soda
5 cups water
Pretzel Dough:
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 cup plus 1 tablespoon buttermilk or soured milk
2 tablespoons liquid honey
1 egg, beaten
Garlic Honey Butter:
1 tablespoon butter or margarine
1/4 teaspoon garlic powder
1 tablespoon liquid honey

1. In a large pot place water and baking soda. Bring mixture to a boil then turn off the heat and remove pot from the element. Set aside while preparing pretzels. Preheat oven to 400°F and lightly grease or line baking sheet with parchment paper.
2. In a large bowl mix together flour and baking soda. In another bowl whisk together milk and honey, add to dry ingredients stirring with a fork until dough forms.
3. Turn out dough onto lightly floured surface and divide into 6 equal pieces. Roll each piece into a 12" long rope. Form pretzel shape making sure to pinch the ends to seal them.
4. One at a time, place pretzel onto a slotted spoon then place into baking soda solution for a couple seconds on each side. Transfer pretzels onto baking sheet then brush with beaten egg. Bake pretzels for 10 minutes until golden brown and hollow sounding when tapped on the bottom.
5. For garlic honey butter, combined ingredients in a microwave safe bowl and microwave for about 20-30 seconds until butter and honey have melted. Brush over warm pretzels then serve & enjoy!

Makes 6. Happy National Pretzel Day!





Wednesday, April 25, 2012

Oatmeal Biscotti

Adapted from Food.com

2 cups flour
1/2 cup rolled oats
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon cinnamon
3 eggs
1 cup brown sugar
1 1/2 teaspoons vanilla
1 tablespoon rolled oats, for topping

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a bowl mix together flour, oats, baking soda, baking powder, salt, and cinnamon. Set aside.
3. In a large bowl beat eggs at medium speed while gradually adding sugar until smooth and light, about 1-2 minutes. Stir in vanilla followed by flour mixture to form sticky dough.
4. Divide dough in half, placing each half on a baking sheet. For each piece, form a 9 1/2" long, 2" wide, 3/4" tall rectangle. Smooth tops and sides with a wet knife or other flat utensil. Sprinkle rolled oats over top.
5. Bake logs for 20 minutes until golden brown on top and browned on the bottom. Let cool about 10 minutes. Brush tops and sides of logs with water before slicing to prevent crumbling. Use a serrated knife and slice 3/4" thick slices, you can slice straight or on a diagonal, however you like.
6. Stand pieces on baking sheet and bake at 325°F for 20-25 minutes until firm and dry. Let cool completely then serve & enjoy!

Makes 20-25. For best keeping, store biscotti in an airtight container.





Tuesday, April 24, 2012

Cornmeal Muffins

Adapted from Purity Cornmeal 

3/4 cup cornmeal
1 1/4 cups milk
1 cup flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
1/4 cup vegetable oil

1. In a bowl combined cornmeal and milk. Let stand 10 minutes. Preheat oven to 400°F and grease muffin pan.
2. In a large bowl mix together flour, sugar, baking powder, and salt. Add egg and oil to cornmeal mixture and mix well. Add wet ingredients to dry ingredients and mix until just combined.
3. Using 1/4 cup measurer, divide batter among muffin cups filling two-thirds full. Bake 15-20 minutes until golden brown and toothpick comes out clean.
4. Let cool in pan for a few minutes then serve & enjoy!

Makes 1 dozen.



Saturday, April 21, 2012

Homemade Bagels


Adapted from Food Network

1 cup warm water (110°F)
1 packet (2 1/4 teaspoons) active dry yeast
1 1/2 tablespoons sugar
2 1/2 to 3 cups flour
1 teaspoon salt
For Boiling:
12 cups water
1 tablespoon sugar
1 tablespoon brown sugar
Topping:
1 egg, beaten
1 tablespoon poppy seeds
1 tablespoon dried caramelized onions


1. In a large bowl combined water, yeast, and sugar. Let stand until foamy, about 5 minutes. Gradually mix in 2 cups of flour and the salt.
2. Stir in additional flour, 1/2 cup at a time until dough forms. Turn out onto lightly floured surface and knead until no longer sticky, smooth, and elastic, about 5 minutes.
3. Place dough into oiled bowl, turning once to coat. Cover and let rise in a warm place until doubled in size, about 1 hour. (I put mine in the oven with just the oven light on).
4. Punch down dough and divide into 6 equal pieces, forming each piece into a ball. Press hole through center of the ball and gently stretch, making a hole about 1" wide. The hole will shrink when bagels rise. Place them onto a greased baking sheet and cover losely with plastic wrap and let rise, about 20-30 minutes.
5. Preheat oven to 400°F. Line a clean baking sheet with parchment paper.
6. In a large pot, bring water and sugars to a boil. Reduce heat to medium-low for a slower boiling water. In batches, add the bagels to the water and boil them for 30 seconds on each side (if you have a stop watch, nows the time to use it!). Remove bagels from water using a slotted spoon and place onto wire rack to drain.
7. Place bagels onto baking sheet and brush with eggwash and sprinkle with poppy seeds and or dried caramelized onions. Bake for 30-35 minutes until golden and hollow sounding when tapped on the bottom. 
8. Let cool completely on a wire rack before serving!


Makes 6. Great toasted with cream cheese or butter and jam!








Friday, April 20, 2012

Cake Pops II

This is the second time I've made cake pops! These ones are carrot cake kind with vanilla frosting. I used blue Wilton candy melts with about 3 teaspoons of vegetable shortening to make the perfect coating consistency. Here are some great youtube user's tutorials if you want to make your own cake pops: yoyomax12 & divascancook. Stay tuned, tomorrow I'll be making bagels!



Saturday, April 14, 2012

Cinnamon Swirl Bread

3 tablespoons warm water (110°F)
1 package (2 1/4 teaspoons) yeast
1 cup warm milk (110°F)
5 tablespoons butter or margarine, melted
1 egg
3 tablespoons sugar
1 teaspoon salt
3 1/2 - 4 cups flour
Filling:
2 tablespoons butter or margarine, melted
Cinnamon Sugar:
1/4 cup packed brown sugar
1/4 cup sugar
1 tablespoon cinnamon
Topping:
1 tablespoon butter or margarine, melted


1. In a large bowl place warm water and yeast. Let stand about 5 minutes until yeast has dissolved.
2. Whisk in milk, melted butter, egg, sugar, and salt followed by 2 cups flour, whisking until smooth. Switch to spoon and stir in remaining 1 1/2 cups to 2 cups of flour until soft dough forms and pulls away from the sides of the bowl.
3. Turn out dough onto floured surface and knead, about 10 minutes, adding flour as needed until dough is smooth and elastic.
4. Place dough in an oiled bowl, turning once to coat, and cover lightly with plastic wrap or tea towel. Let rise in a warm place until doubled in size, about an hour. (I put mine in the oven with just the oven light on).
5. Punch down dough then turn out onto floured surface. Roll into a large rectangle about 15x30". Brush with melted butter and sprinkle over cinnamon sugar. Starting with long side, roll up like a jelly roll, then form into a spiral.
6. Place spiral seam side down into a well greased 9x5" loaf pan and flatten. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about an hour.
7. Brush top with melted butter then bake at 375°F for 40-45 minutes until deep golden brown and hollow sounding when tapped on the bottom.
8. Remove from pan, be careful as there may be melted sugar at the bottom, and cool completely on a wire rack. Slice and serve!


Makes 1 loaf. For best keeping, store bread in an airtight container.



Step 5









Friday, April 13, 2012

Peanut Butter Chocolate Thumbprint Cookies

3/4 cup vegetable shortening
1/2 cup packed brown sugar
1/2 cup peanut butter
1 teaspoon vanilla
1 egg
1 3/4 cups flour
1/2 teaspoon salt
36 chocolate easter eggs or hershey's kisses

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl cream together shortening, brown sugar, peanut butter, vanilla, and egg until smooth and creamy. Stir in flour and salt.
3. Form dough into 1" round balls. Place onto baking sheet and press thumb into center of each ball. Bake 11-13 minutes until golden brown. Remove from oven and place chocolate onto each.
4. Let cookies cool 5 minutes on pan before transferring to wire rack to cool completely. Serve & enjoy!

Makes 3 dozen. For best keeping, store in an airtight container.



Wednesday, April 11, 2012

Chocolate Chip Muffins

Adapted from Joy of Baking

1/2 cup butter, melted and cooled
2 eggs
1 cup milk
1 1/2 teaspoons vanilla
2 cups flour
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk chocolate chips or leftover easter chocolate!

1. Preheat oven to 375°F. Grease or line muffin pan with liners.
2. In a bowl whisk together eggs, milk, and vanilla. Set aside.
3. In a large bowl mix together flour, sugar, baking powder, salt, and chocolate. Add wet ingredients along with melted butter and stir until just 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 then serve & enjoy!


Makes 1 dozen. For best keeping, store muffins in an airtight container.




Monday, April 9, 2012

Baked Doughnuts

1 cup flour
1/2 cup sugar
1 tablespoon baking powder
1/8 teaspoon ground nutmeg
1 egg
1/2 cup milk
1 teaspoon vanilla
1/4 cup canola oil
1 tablespoon rainbow sprinkles (optional)
Chocolate Glaze:
1/4 cup semi sweet or milk chocolate
1 tablespoon butter
1 tablespoon corn syrup
1 teaspoon hot water
Other Toppings:
cinnamon sugar
icing sugar
sprinkles

1. Preheat oven to 450°F. Lightly grease doughnut pan (newest addition to the kitchen!).
2. In a bowl mix together flour, sugar, baking powder, nutmeg, and rainbow sprinkles.
3. In a small bowl whisk together egg, milk, vanilla, and canola oil. Add to dry ingredients and stir until combined. Pour batter into large freezer bag or piping bag. Cut off corner and then fill the doughnut cavities two-thirds full.
4. Bake 7-9 minutes until golden brown and toothpick comes out clean. Cool doughnuts in pan for 3 minutes then invert onto wire rack to cool completely.
5. For the chocolate glaze microwave chocolate chips, butter, and corn syrup in 30 second intervals until melted. Stir in hot water, more if needed, until mixture is thick and smooth.
6. For chocolate glaze: dip or spoon over doughnuts immediately. For cinnamon sugar: roll doughnuts in while they are still hot. For icing sugar: roll doughnuts in while they are warm. Serve & enjoy!

Makes 10.











Saturday, April 7, 2012

Ultimate Oatmeal Cookies


3/4 cup butter, softened
3/4 cup packed brown sugar
1/2 cup sugar
1 egg
2 tablespoons water
2 teaspoons vanilla
3/4 cup flour
1 teaspoon cinnamon
3/4 teaspoon baking soda
3 cups rolled oats
300g semi sweet chocolate chips
100g walnut pieces

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl cream together butter, sugars, egg, water, and vanilla until smooth and fluffy. Blend in flour, cinnamon, and baking soda until well combined.
3. In another bowl mix together rolled oats, chocolate chips, and walnut pieces. Add to butter mixture and stir until well combined.
4. Drop dough by tablespoonfuls onto baking sheet and flatten slightly. Bake 12-14 minutes until golden brown. Let cookies cool 3 minutes on baking sheet before transfering to wire rack to cool completely.
5. Serve cookies with a glass of milk & enjoy!

Makes 3 dozen. For best keeping, store cookies in an airtight container.


Monday, April 2, 2012

Sugar Cookies II

Adapted from Yoyomax12


1/2 cup butter, softened
1/2 cup vegetable shortening
3 oz (1/4 cup plus 2 tablespoons) cream cheese, softened
2/3 cup sugar
1 egg
1/2 teaspoon vanilla extract
1/2 teaspoon salt
2 cups flour

1. In a large bowl cream together butter, shortening, and cream cheese until smooth. Blend in sugar, egg, and vanilla until well combined.

2. In another bowl mix together flour and salt. Add to butter mixture stirring until soft dough forms. If you want to colour the dough, now would be the time to add gel food colour. Wrap dough in plastic wrap and chill about an hour in the fridge until firm. 
3. The dough is very soft so you must chill it to prevent it from becoming sticky. Preheat oven to 375°F and line baking sheet with parchment paper. 
4. Roll dough out between sheets of parchment paper until about 1/2" thick. Cut out or form desired shapes and place onto baking sheet.
5. Bake cookies 8-10 minutes until just golden brown on the bottom. Let firm up on baking sheet for about 5 minutes before transferring to wire rack to cool completely. Serve & enjoy!


I used this recipe to make Unicorn Poop Cookies. These cookies are not too sweet and soft in the center. For best keeping, store in an airtight container.


Mincemeat Muffins

Adapted from The Wooden Spoon

1 egg
1/4 cup vegetable oil
1 cup mincemeat
1/2 cup milk
2 cups flour
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
Paste:
1/3 cup flour
1/4 cup water

1. Preheat oven to 400°F. Grease muffin pan with butter or margarine.

2. In a large bowl whisk together egg, oil, mincemeat, and milk. Set aside.
3. In another bowl mix together flour, sugar, baking powder, baking soda, salt, and cinnamon. Add to wet ingredients and stir until just combined to make thick batter.
4. Using 1/4 cup measurer, divide batter among muffin cups, filling 3/4 full. In a bowl mix together flour and water until paste forms. Place into sandwich bag then cut off the corner and pipe on crosses.
5. Bake 15-18 minutes until toothpick comes out clean. Serve warm with a bit of butter and jam!


These muffins are mix between mincemeat tarts and hot cross buns! For best keeping store muffins in an airtight container. 




Sunday, April 1, 2012

Puffed Rice Cereal Bars

6 cups puffed rice cereal
1/2 cup creamy peanut butter
1/2 cup corn syrup
1/2 cup chocolate chips, melted


1. Lightly grease 9x13" baking dish with butter or margarine. Put puffed rice cereal in a large bowl and set aside.
2. In a small saucepan melt peanut butter and corn syrup until smooth. Quickly pour peanut butter mixture over cereal and stir until combined.
3. Press mixture into pan then drizzle or spread with melted chocolate. Cover with plastic wrap and chill until firm, about 30 minutes. Slice into bars then serve & enjoy!


Makes 12, 165 calories each. Wrap bars individually in plastic wrap or store in an airtight container.