Recipes

"You are the boss of that dough."
Julia Child


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A Collection of Recipes

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Basic Butter Cookies

2 1/4 Sticks Butter, softened
1 1/4 Cups Confectioners' Sugar, sifted
1 Teaspoon Pure Vanilla Extract
1 Large Free Range Egg Yolk
2 2/3 Cups All - Purpose Flour

1. Beat the butter and sugar together in a large bowl until very pale and fluffy. Add the vanilla and egg yolk and mix well. Sift in the flour and mix until it forms a firm dough. You may need to get your hands in here and work it into a smooth ball. Wrap the dough in plastic wrap and put it in the refrigerator for an hour. You can freeze it at this stage if you wish.

2. Preheat the oven to 375 degrees F and line two baking sheets with a silicone liner.
 {I use my beloved Parchment Paper instead!}

3. Roll out the dough on a lightly floured surface until it is about 1/8" thick, then cut out the shapes you require and place on the lined baking sheets. Bake for 10-12 minutes or until the cookies are pale golden. Transfer the cookies to a wire rack where they will harden as they cool.
Frost or decorate as desired.


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Lemon Bars

2 Cups All Purpose Flour
1/2 Cup Confectioner's Sugar
1 Cup Unsalted Butter {Softened to Room Temperature}
4 Eggs ~ Beaten
2 Cups Granulated Sugar
1/3 Cup Lemon Juice
1/4 Cup Flour
1/2 Teaspoon Baking Powder

Sift together flour and confectioner's sugar.
Cut in butter till mixture clings together.
Spray 9 x 13" baking dish with cooking spray.
Press mixture into dish.
{This will form the crust}
Bake at 350 degrees for 20 minutes.

While first mixture is baking,
Whisk together 4 eggs, granulated sugar and lemon juice.
Sift together flour and baking powder.
Stir into egg mixture.

When first mixture is done baking,
Take from oven and pour second mixture over the top.
Return to oven.
Bake for 25 minutes.
Cool completely on rack.
Dust with confectioner's sugar.
Cut into bars.


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Red Cinnamon Cake

1 Cup Crisco
1 1/2 Cup Sugar
2 Eggs
1 Teaspoon Pure Vanilla
1 Ounce Red Coloring

Cream first 5 ingredients together.

Sift together the following ingredients:

2 Cups All Purpose Flour
1/4 Teaspoon Salt
1 Tablespoon Cinnamon


*Add Sifted ingredients to creamed mixture alternately with
  1 Cup of Buttermilk 
saving last portion of buttermilk back.
To last portion of buttermilk add:

1 Teaspoon Vinegar
1 Teaspoon Baking Soda
{this mixture will fizz}

Pour into entire batter and mix well for approximately 2 minutes.
Line two 8" pans with parchment paper and spray.
Pour batter in evenly.
Bake at 325 degrees for 40 minutes.
Cool in pans on racks for 10 minutes.
Remove from pans.
Cool completely on racks before frosting with...

Cream Cheese Frosting

1 Stick Unsalted Butter - softened to room temperature
1 - 8 Ounce Block of Philadelphia Original Cream Cheese -softened to room temperature
2 Pound Bag Confectioner's Sugar
1 Teaspoon Pure Vanilla
2 - 3 Tablespoons Heavy Whipping Cream

Mix all ingredients till smooth and creamy.
Use more or less cream according to your preference on the consistency of your frosting.
{I tend to like my frosting a bit on the stiff side}
Use a dash of milk instead of cream if you prefer.
I realize there are a whole lot of recipes out there for Cream Cheese Frosting,
this is just how mine has developed over the years.


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Fudge Pie

2 Eggs
1 Cup Sugar
1/2 Cup Butter {softened to room temperature}
3 Tablespoons {heaping} Hershey's Cocoa
1/2 Cup All Purpose Flour
1 Teaspoon Pure Vanilla

Spray a glass pie plate with cooking spray.
Blend all ingredients together.
Bake at 350 degrees for 20 to 25 minutes.
Cool slightly but serve while still warm.


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Blueberry Buttermilk Coffeecake

2 Cups All Purpose Flour
2 Teaspoons Baking Powder
1/4 Teaspoon Salt
1/2 Teaspoon Cinnamon
3/4 Cup Sugar
1/2 Cup Butter, Softened
1 Egg
1/2 Cup Buttermilk
1 Cup Blueberries, Fresh or Frozen
1 Cup Pecans, Chopped

Preheat oven to 375 degrees.
Whisk flour, baking powder, salt and cinnamon together.
In another bowl, cream sugar and butter until light and fluffy.
Add egg and buttermilk.
Stir into dry ingredients.
*If batter is too thick add a splash of milk.
Fold in blueberries and pecans.
Spread into a greased 9 inch baking pan.

Streusel Topping

1/2 Cup Brown Sugar
1/3 Cup All Purpose Flour
1/4 Teaspoon Cinnamon
1/4 Cup Pecans, Chopped
1/4 Cup Cold Butter

Combine brown sugar, flour, and cinnamon.
Fold in pecans.
Cut in butter with a pastry blender until crumbly.
Sprinkle over batter.
Bake for 35 - 40 minutes or until a toothpick inserted in center comes out clean.
Cool on a wire rack.

Make a drizzle with the following ingredients to your preferred
taste and consistency:

Powdered Sugar
Milk
Vanilla
Cinnamon

Drizzle over coffeecake and enjoy.



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Pink Champagne and Roses Cake

Let stand at Room Temperature:
6 Egg Whites

Preheat oven to 350 degrees F.

In Medium Bowl Mix:
3 Cups All Purpose Flour
1/2 Teaspoon Salt
1 1/2 Teaspoon Baking Powder
3/4 Teaspoon Baking Soda

In Large Bowl Beat:
3/4 Cup Crisco for 30 seconds
Add:
2 2/3 Cup Sugar
1 Teaspoon Pure Vanilla
8 - 10 Drops Red Food Coloring
Beat until well combined.

Gradually add egg whites, beating well after each addition.
Alternately add flour mixture and 2 Cups of Champagne to beaten mixture.
Batter will look curdled but will smooth out.

Heavily spray a Rose Bundt Pan with cooking spray.
Pour batter in evenly.
Bake at 350 degrees for 35 to 45 minutes.
Ovens vary and this recipe and pan can be tricky.
Check for doneness and continue baking as needed.

Cool in pan on a wire rack for 10 - 30 minutes.
Turn cake out.
When completely cooled drizzle with glaze.


Champagne Glaze

3 Cups Sifted Confectioner's Sugar
3 Tablespoons of Champagne
1/2 Teaspoon Pure Vanilla

Stir in additional champagne one teaspoon at a time
until icing reaches glazing consistency.
Makes one cup.
*May substitute Sparkling Juice for Champagne throughout recipe.






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Wednesday, May 25, 2016


Please Don't Eat the Daisies

Yellow Cake

1 Cup Butter {softened to room temp}
2 1/2 Cups Sugar
3 Large Eggs
1 1/2 Teaspoons Pure Vanilla
2 1/2 Cups Buttermilk
3 3/4 Cups All Purpose Flour
2 1/4 Teaspoons Baking Powder
2 1/2 Teaspoons Baking Soda

Preheat oven to 350 degrees F.
Line bottoms of  three 8 inch cake pans with parchment paper.
Spray bottoms and sides with cooking spray.
Sift flour, baking powder & baking soda together in medium bowl.
Set aside.
In large bowl, cream butter & sugar till light and fluffy {app. 2 minutes}.
Beat in eggs and vanilla.
Beat in flour mixture alternately with buttermilk until well blended.
Pour into prepared pans.
Bake at 350 degrees for 35 to 40 minutes or until toothpick comes out clean.
Cool in pans on wire racks for 10 minutes.
Remove from pans.
Peel parchment paper off.
Cool completely on wire rack before frosting.

Chocolate Buttermilk Frosting

1 Stick Butter {softened to room temp}
5 Cups Confectioner's Sugar {sifted after measuring}
3/4 Cup Hershey's Cocoa Powder
1/2 Cup Buttermilk
2 Teaspoons Pure Vanilla

Cream butter in medium to large bowl.
Sift confectioner's sugar over butter.
Add cocoa powder, buttermilk & vanilla.
Beat to spreading consistency.
Frost cake and enjoy!

For Chocolate Curls ~
Run a vegetable peeler along the edge of a giant Hershey's chocolate candy bar.
When chocolate becomes too soft from the warmth of your hand,
place in freezer for a few minutes.


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Thursday, June 16, 2016


Pate Brisee' Cinnamon Rolls


 When I make pies or cinnamon rolls I always start with homemade pie crust.
The recipe I use is Martha Stewart's for Pate Brisee'.
Butter is the key ingredient to this lovely dough and plays an integral role
in creating it's tender, flaky, melt in your mouth taste and texture.
As in all baking recipes, measurements must be accurate.
Most importantly in this recipe you must get the correct proportion
of butter to flour and use very cold ingredients.
This dough also prefers a light hand.
One recipe makes enough for
two 9- or 10- inch single - pies
or
one 9- or 10- inch double-crust pie.
When wrapped tightly in plastic,
the dough can be frozen for up to one month;
thaw in refrigerator overnight before using.
Trust me on this, once you try this pie crust,
you will never be satisfied with any other!
The second part of the recipe with all of it's divine cinnamon and sugar goodness,
is my own concoction.
Feel free to tweak that to suit your own tastes.
So let's get started...

Pate Brisee'

2 3/4 Cups All - Purpose Flour
1 Tablespoon Sugar
1 1/2 Teaspoons Coarse Salt
1 Cup Plus 2 Tablespoons (2 1/4 sticks) Cold Unsalted Butter,
cut into 3/4 inch pieces
7 Tablespoons Ice Water, plus more if needed.


Combine dry ingredients in large bowl and whisk together till well blended.
Cut in butter with a pastry blender or your fingertips.


The mixture should have pieces ranging from coarse crumbs
to the size of small peas
when you are finished with this step.
Add water starting with 7 tablespoons.
Add up to 2 tablespoons more water only if necessary,
1 tablespoon at a time
Drizzle water over flour mixture and work it in with a fork at this point,
mixing only till dough just holds together.
The mixture should retain a crumbly texture and should not be sticky.
Shape and chill dough Turn dough out onto a clean work surface.
Knead once or twice to incorporate loose bits. Divide in half.
Pat each half into a thick disk place on a piece of plastic wrap
and gather wrap to flatten disk.

Wrap tightly in plastic and refrigerate at least 1 hour (or overnight).
When ready to roll out, let cool only 10 minutes and work on a cool surface.
Remember: no butter pieces, no flakes.
Roll out dough on a lightly floured surface or on a piece of parchment paper.


Cinnamon Mixture

1 Cup Sugar
1/8 Cup Cinnamon
1 Stick Butter - melted, plus 3 tablespoons set aside to melt later
1/2 Cup Pecans, chopped
Raw Sugar for sprinkling on top


The nuts are optional and I only use them in half of the cinnamon rolls.
Remember you have 2 disks of dough to work with.
Roll out the dough of first disk and with a pastry brush
spread half of the melted butter over the dough.
Sprinkle with cinnamon, sugar and pecans.
Roll the dough up lengthwise.
Using a sharp knife, cut the rolls approximately 1 inch thick.
Repeat process with second disk of dough minus the nuts.

Place on ungreased baking sheet lined with parchment paper.
Melt remaining 3 tablespoons butter and brush over rolls.
Sprinkle liberally with raw sugar.

Bake at 375 degrees for 20 to 25 minutes.
Enjoy the most heavenly smells while baking is occurring...
Eat at least one or two immediately upon removing from the oven
for a truly divine experience.

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Strawberry Chiffon Pie


8 Ounces Philadelphia Cream Cheese, softened to room temperature
1/2 Cup Sugar
1 Cup Sour Cream
1 Tablespoon Pure Vanilla
8 Ounces Cool Whip, Extra Creamy with Real Cream
12 to 14 Sliced Strawberries
Few drops pink food coloring
Mix cream cheese, sugar, sour cream, vanilla, and pink coloring together.
Fold in Cool Whip and strawberries with a spoon.
Leave in mixing bowl and refrigerate while making graham cracker crust.

Graham Cracker Crust

1 1/2 Cups Finely Ground Graham Cracker Crumbs
1/3 Cup Brown Sugar
6 Tablespoons Melted Butter
1/2 Teaspoon Cinnamon
Place several graham crackers at a time between two pieces of parchment paper and roll over them with a rolling pin until they are finely ground.

Mix graham cracker crumbs, brown sugar, melted butter and cinnamon until well blended.
Press into an 8 or 9 inch pie plate.
Bake graham cracker crust at 375 degrees for 7 minutes.
Remove from oven.
Cool on a rack for 15 minutes.
Place in refrigerator for 30 minutes.
Once pie plate and crust are completely cool, spread pie filling on top.
Return to refrigerator.
Chill for at least 4 hours.

Enjoy!

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Carrot Cake

2 Cups All Purpose Flour
2 Cups Sugar
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Salt
1 Tablespoon Cinnamon
3 Cups Finely Grated Carrots
1 Cup Oil
4 Large Eggs

Sift together first six ingredients.
Add carrots, oil and eggs.
Beat until well mixed. {approximately 2 minutes}.
Turn into two pans that have been layered with parchment paper
and sprayed with cooking spray.
Bake at 325 degrees Fahrenheit for 50 to 60 minutes.
Cool on wire racks for 10 minutes.
Turn out onto wire racks and cool completely before frosting.

Cream Cheese Frosting

1 Stick Unsalted Butter - softened to room temperature
1 - 8 Ounce Block of Philadelphia Original Cream Cheese
-softened to room temperature
2 Pound Bag Confectioner's Sugar
1 Teaspoon Pure Vanilla
2 - 3 Tablespoons Heavy Whipping Cream

Mix all ingredients till smooth and creamy.
Use more or less cream according to your preference
on the consistency of your frosting.
{I tend to like my frosting a bit on the stiff side}
Use a dash of milk instead of cream if you prefer.
I realize there are a whole lot of recipes out there for Cream Cheese Frosting,
this is just how mine has developed over the years.


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Pumpkin Spice Bread




2/3 Cup Unsalted Butter
{softened to room temperature}
2 2/3 Cups Sugar
4 Eggs
2 Cups Pumpkin
2/3 Cup Cold Water
3 1/3 Cups All Purpose Flour
2 1/2 Teaspoons Cinnamon
1/2 Teaspoon Cloves
2 Teaspoons Baking Soda
1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Teaspoon Pure Vanilla
1 Cup Chopped Walnuts

Preheat oven to 350 degrees F.
Place Parchment Paper in the bottom two Loaf Pans and
spray with Cooking Spray
In large mixing bowl, beat butter and sugar together until well blended.
Add eggs and beat.
Add pumpkin and water and beat well.
Sift dry ingredients together and add to pumpkin mixture.
Pour half of batter into ONE prepared Loaf Pan.
Add walnuts to remaining batter.
Pour remaining batter into second Loaf Pan.
Bake for 60 - 70 minutes, watching closely as ovens vary.
Cool bread on wire racks for 15 minutes.
Remove from pans and cool completely on wire racks.
Enjoy with your favorite hot drink!

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Old Fashioned Gingerbread
1/2 Cup Sugar
1/2 Cup Butter
1 Egg
1 Cup Molasses
2 1/2 Cups All Purpose Flour
1 1/2 Teaspoon Baking Soda
1 Teaspoon Cinnamon
1 Teaspoon Ginger
1/2 Teaspoon Cloves {ground}
1/2 Teaspoon Salt
1 Cup Hot Water

Preheat oven to 350 degrees.
Spray 9 or 10 " pan with cooking spray.
*I use a round pan and cut mine in pie shaped pieces.
The original recipe calls for a square pan*
In large bowl, cream together sugar & butter.
Beat in egg and mix in molasses.
In separate bowl, sift together flour, baking soda, salt & spices.
Blend into creamed mixture. Stir in the hot water.
Pour into the prepared pan. Bake for approximately 1 hour, but watch closely
{mine is always done in 40-45 minutes}.
Check center with a toothpick.
Allow to cool in pan before serving.
Best when served still warm with whipped cream.
Yield: 12 Servings
Whipped Cream
2 Cups Heavy Whipping Cream
1/2 Cup Granulated Sugar
2 Teaspoons Pure Vanilla

Chill metal or plastic bowl in freezer for 15 - 20 minutes, along with beaters.
Whip COLD cream on MEDIUM {so cream does not become buttery}
until almost stiff. Add sugar and vanilla.
Beat until cream holds stiff peaks.
Can be covered and refrigerated for up to 2 hours before serving.
Enjoy!

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Cinnamon Teacake

1/4 Cup Unsalted Butter, softened
1/2 Cup Sugar
1 Egg, lightly beaten
1 Teaspoon Pure Vanilla
1/4 Cup All Purpose Flour
3/4 Cup Self-Rising Flour
1/2 Cup Buttermilk

Topping

1/4 Cup Unsalted Butter, melted
Mixture of Cinnamon and Sugar

Preheat oven to 350 degrees.
Line the bottom of an 8-inch round or square cake tin with parchment paper
and spray sides and bottom with cooking spray.
Cream butter and sugar till fluffy.
Gradually add egg and vanilla.
Using a metal spoon, fold in sifted flours alternately with buttermilk.
Stir until smooth.
Bake for 25-30 minutes, until toothpick comes out clean.
Leave in tin for 5 minutes and cool on rack.
Turn out onto plate and brush warm cake with melted butter.
Sprinkle liberally with cinnamon and sugar mixture.
Enjoy!

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Coconut Chocolate Chip Cookies

1 1/3 Cups All Purpose Flour
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Cup Unsalted Butter {room temperature}
1/2 Cup Sugar
1/2 Cup Brown Sugar
1 Large Egg
1/2 Teaspoon Vanilla
1 3/4 Cup Baker's Angel Flake Coconut
1 1/2 Cups Chocolate Chips
Preheat oven to 325 degrees.
Line 2 cookie sheets with parchment paper.
Sift flour, baking powder, baking soda, and salt together and set aside.
Cream butter for 3-4 minutes on high in a large bowl.
Add sugars and beat till fluffy and well blended.
Add egg, vanilla, coconut and chocolate chips.
Beat on low until blended.
Add flour mixture, beating on low till just blended.
With dampened hands, shape into 1 inch balls and space 2 inches apart on sheets.
{Dough will be sticky, but don't let this trouble you, it really does bake up beautifully.}
Bake approximately 15 minutes or until slightly golden.
Yield: approximately 3 dozen.
Cool on wire racks.
Enjoy!
Trust me...
One won't be enough and ...
There should always be tea with cookies.
"Ecstasy is a glass full of tea and a piece of sugar in the mouth."
Alexander Pushkin


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Chocolate Mousse

1 Tablespoon Cold Water
 1 Teaspoon Unflavored Gelatin
2Tablespoons Boiling Water
 1 Cup Cold Heavy Whipping Cream
1/2 Teaspoon Pure Vanilla
3/4 Cups Hershey's Chocolate Syrup

Place Cold Water in a small cup and sprinkle gelatin over water to soften.
Let stand for 2 minutes.
Add Boiling Water, stirring until gelatin is completely dissolved.
In a medium bowl, beat whipping cream until slightly thickened.
Gradually add gelatin mixture, beating until stiff.
Fold in syrup and vanilla.
Spoon the mixture into individual serving dishes.
Refrigerate 30 minutes or until set.
Garnish as desired.
Serves 4 - 6.
{I like to double the recipe and use the whole 24 oz. bottle of syrup.}

*I like to garnish with homemade whipped cream and chocolate curls.*

Whipped Cream
2 Cups Heavy Whipping Cream
1/2 Cup Granulated Sugar
2 Teaspoons Pure Vanilla

Chill metal or plastic bowl in freezer for 15 - 20 minutes, along with beaters.
Whip COLD cream on MEDIUM {so cream does not become buttery}
until almost stiff. Add sugar and vanilla.
Beat until cream holds stiff peaks.
Can be covered and refrigerated for up to 2 hours before serving.
Enjoy!

Chocolate Curls
Run a vegetable peeler along the edge of a giant Hershey's chocolate candy bar.
When chocolate becomes too soft from the warmth of your hand,
place in freezer for a few minutes.
I run it over the short end when I want small curls like the ones to top off the mousse.
When making curls for the top of a cake I run the peeler down the longer sides.

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Chocolate Strawberry Scones

3 Cups All - Purpose Flour
1/3 Cup Sugar
1/2 Teaspoon Baking Soda
2 1/2 Teaspoons Baking Powder
3/4 Teaspoon Salt
1/4 Teaspoon Cinnamon
1 1/2 Sticks Unsalted Cold Butter,
cut into 1/2 inch pieces
1 1/4 cups hulled and chopped Strawberries
1 Cup Chocolate Chips
1 1/4 Cups Buttermilk
1 Teaspoon Pure Vanilla

1/4 Cup Heavy Whipping Cream (for brushing tops)
1/4 Cup Sugar (for sprinkling tops)
Preheat oven to 425 degrees.
In a large mixing bowl, combine flour, sugar, baking soda, baking powder,
 salt & cinnamon.
With clean hands or pastry blender, work butter into dry mixture until it is incorporated evenly.
Add Strawberries and chocolate and combine well.
Make a well in the center of the dry ingredients and pour buttermilk and vanilla into it.
Combine ingredients until all the dry mixture is wet, but do not knead!
Turn mixture onto a floured surface and gather dough together.
*Dough will be moist due to the juice of the strawberries.*
Gently pat the dough to make a rectangle about 1 1/2 inches thick.
Using dough cutter, cut scones into wedges measuring about 3 1/2 to 4 inches thick or use cookie cutter in shape of your choice.
Cover baking sheet with parchment paper  {and do not spray}.
Lay cut out scones on prepared sheet and brush tops with heavy cream.
Sprinkle each one with sugar.
Bake for about 12 minutes or until lightly browned.
{Makes 12 to 14 scones}
Enjoy!