Serves 6
1/2 cup each white flour, whole wheat flour, oats
1/2 cup brown sugar
1/2 tsp salt
1/4 cup slivered almonds
1/3 cup butter, cold, cut into pieces
8 apples
1/2 cup orange juice
1/2 cup sugar
1 tsp cinnamon
For the topping, in a bowl, combine both flours, oats, brown sugar, and salt. Using a pastry blender, cut butter into flour mixture until it resembles coarse meal. Add almonds and mix gently. Set aside.
Peel and slice apples. Place them in an 8" square baking dish. Pour orange juice over the apples. Combine sugar and cinnamon and pour over apples. Spread topping over apples. Bake in a 400F oven for about 45 mins or until apples are tender and topping is nicely browned.
Serve warm or at room temperature with vanilla ice cream if desired.
Meyer Lemon Custard Cakes
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Cocoa Brownies with Browned Butter and Walnuts
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Cherries in the Snow
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Coffee Crunch Bars
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Lemon Cream Sandwich Cookies
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Cuban Opera Cake
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Chocolate Mint Layer Cake
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Strawberry Layer Cake
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Lemon Layer Cake with Raspberry Curd and Whipped Cream
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Chocolate Velvet Ice Cream
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Maureen's Chocolate Chip Cookies
Yield: 2 dozen
3/4 cup Becel margarine (or butter, room temperature)
1/2 cup white sugar Mix well until creamy
1/2 cup brown sugar
Add:
1 egg
1 tsp vanilla Mix well
Mix together:
1 cup whole wheat flour
1 cup quick oats (not "minute" oats)
1/4 cup toasted wheat germ
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Add to sugar/margarine mixture and mix well. Add a bunch of chocolate chips (I added 3/4 cup). I then dropped by heaping tablespoons about 3 inches apart onto a baking sheet lined with parchment paper and flattened slightly with a fork. Bake at 350F until lightly browned (mine took about 13 minutes).
Maureen's little trick is to make the dough and only bake a batch at a time; ensures you have warm cookies whenever you want them.
Banana Bread
Recipe generously donated by Adriana:
1 cup bannana
1 cup sugar (Adriana usually only uses 1/2-3/4 cups)
1/4 cup vegtable oil
1/2 cup sourcream (Adriana uses light)
2 eggs beaten
1 1/2 cups white all purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Adriana beats everything together in the Kitchen Aid all at once
Pour into a greased pan (whatever that regular loaf sized one is) and bake at 325F for 1 hr- 1 hr 15 min until a skewered inserted comes out clean
http://www.marthastewart.com/326598/cranberry-pistachio-cornmeal-biscotti
(Adriana used half dried cranberries and half dried cherries for the batch she made for us and it was a delicious combo)
- Yield Makes about 2 dozen
Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/4 cups yellow cornmeal
- 1/2 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 6 tablespoons unsalted butter, room temperature
- 1 cup sugar
- 2 large eggs
- 1 tablespoon finely grated lemon zest
- 1 cup dried cranberries
- 1 cup chopped pistachios
Directions
- Preheat oven to 350 degrees with rack in center. Whisk together flour, cornmeal, baking powder, and salt.
- Put butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth. Add sugar and mix until pale and fluffy. Mix in eggs one at a time, until well combined. Reduce speed to low. Add flour mixture all at once; mix until just combined. Add lemon zest, cranberries, and pistachios and mix until combined.
- Transfer dough to a baking sheet lined with parchment paper. Pat into a log that is roughly 14 by 3 1/2 inches. Bake until firm, lightly browned, and slightly cracked on top, 30 to 35 minutes. Let cool on sheet on a wire rack, about 15 minutes.
- Transfer log to a cutting board. Using a serrated knife, cut on the diagonal into 1/2-inch-thick slices. Arrange slices on a baking sheet lined with parchment. Bake cookies, rotating sheet halfway through, until they begin to brown at edges, 15 to 18 minutes.
Treasure's Donuts
Recipe translated by Treasure from his in-laws' conversation about donut-making
Yield: 12 dozen
1 cup milk
1 cup mashed potatoes
1/2 cup + 1 tsp sugar
1/2 cup melted shortening
2 eggs
1 tbsp salt
8 cups flour
1 pkg yeast (= to 1 heaping tbsp)
1. Using 1/2 cup of the water, mix in the yeast and 1 tsp of sugar in a medium bowl. Stir together and let sit 10 minutes until frothy.
2. In blender, mix the rest of water, milk, potatoes, sugar, eggs, salt. Blend well.
3. In a very large pot or bowl, mix the yeast mixture and the blender mixture together with melted shortening, reserving 2 tbsp of the shortening to coat hands to help with the mixing of the dough. Add flour one cup at a time and blend in.
4. Let dough rise in pot until it doubles in size. Push down the dough and let rise again until doubled in size (about 1 hour, but I think this depends on temperature and humidity)
5. Roll out dough to about 1/2 - 2/3" thick. Cut circles approx 3" in diameter and cut smaller holes (about 1" in diameter) in the centre of the larger circles.
6. Let shapes rise again until about 1 inch in thickness (or more).
7. Fry in hot oil until golden brown on both sides (and cooked in the middle).
Glaze:
1 cup icing sugar
water
1 tsp vanilla
Put icing sugar and vanilla in medium bowl. Mix in enough water until mixture is runny enough to easily coat warm donuts but thick enough that a thin coating of glaze sticks to the donut.
Another topping option is to mix 1 cup of granulated sugar and 1 Tbsp of cinnamon together. Dip warm donuts into sugar mixture and coat. Shake off excess sugar.
Let donuts dry on a wire rack.
Berry Cobbler
Serves 8
10 cups mixed berries (I used blueberries, raspberries, and no more than 2 cups of strawberries, halved)3/4 cup sugar
2 Tbs corn starch
2 cups flour
1/4 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cold butter, cut into small pieces
1 1/3 cups buttermilk
Filling: Mix sugar and cornstarch in a large bowl. Add berries. Mix well to coat the fruit. Transfer fruit to a large baking dish with at least 2" sides. Set aside.
Dough: Mix together flour, sugar, baking powder, baking soda, and salt in a large bowl. Using a pastry cutter, cut in butter until the size of peas. Add buttermilk. With a fork, stir just until a soft dough forms.
Drop dough by large spoonfuls on top of fruit. Bake in a 400F oven for about 35-40 minutes until fruit is bubbling and dough is cooked all the way through and golden brown on top. Serve warm with vanilla ice cream.
Carrot Cake
This recipe was shared with me many years ago by Mary Ann who is a former work colleague. I'm not sure the origins of the recipe but it's likely from the makers of Philadelphia Brand cream cheese.
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| This Carrot Cake has been decorated with sprinkles and birthday candles |
4 eggs, at room temperature
2 cups sugar
1 1/4 cups vegetable oil
2 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1 Tbs cinnamon
1/4 tsp nutmeg
pinch ground cloves
1/2 tsp salt
2 cups grated carrots
1 can (19 oz) crushed pineapple, well drained
1 tsp vanilla
1/2 cup chopped walnuts or pecans
Icing:
1 pkg (250 g) Philadelphia Brand cream cheese, softened
1/4 cup butter, melted
2 cups icing sugar
1 tsp lemon juice
1/2 tsp vanilla
1/2 tsp grated lemon rind
Preheat oven to 350F. Butter and flour bundt or tube pan. Beat eggs with electric mixer until very frothy. Gradually add in sugar and oil, beating until light. Sift together flour, baking powder, baking soda, spices and salt; add to egg mixture and mix well. Combine carrots, pineapple, vanilla, and nuts; add to batter and mix thoroughly. Pour into pan and bake 50 - 60 minutes or until toothpick inserted in middle comes out clean. Invert on rack and cool.
Icing: Beat cream cheese and butter until smooth. Gradually add icing sugar, lemon juice, vanilla, and rind, beating until smooth. Spread on top of cake.
Gingerbread Layer Cake with Cream Cheese Frosting and Candied Pistachios
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Ewa's Mother's Sponge Cake
8 eggs, separated1-2 oranges, rind and juice (1/2 cup juice needed)
1 1/3 cups sugar, divided
1 cup flour
1 tsp baking powder
1 tsp cream of tartar
Icing:
250 ml whipping cream
1/4 cup icing sugar
3 Tbs lemon juice
In a large bowl, beat egg yolks with 2/3 cup of sugar until light coloured. Mix in orange rind and juice. Add flour and baking powder, mix until just incorporated. Set aside.
In another large bowl, beat egg whites with cream of tartar until stiff. Add 2/3 cup of sugar, mix until just incorporated.
Add egg whites to egg yolk mixture, 1/3 at a time, mixing gently with a spatula until just incorporated. A little white showing is ok.
Pour batter into an UNGREASED tube pan with a removable bottom. Bake at 350F for approximately 40-45 minutes or until cake springs back when touched or a toothpick inserted in the middle comes out clean. Don't open the oven too often, especially in the beginning. When done, take out of the oven and immediately invert the pan onto a can and leave upside down until completely cool. When cool, run a long sharp knife around the sides and pop out the cake.For the icing, beat whipping cream until stiff peaks form. Add icing sugar and lemon juice and beat. Spread over top and side of cake. Decorate as desired.
Raspberry Cake with Marsala
Click here for Raspberry Cake with Marsala, Creme Fraiche, and Raspberries recipeWhite Chocolate and Peppermint Covered Chocolate Shortbread
Click here for Peppermint and Chocolate Shortbread recipe.
Lemon Slice and Bake Cookies
Click here for Lemon Slice and Bake Cookies recipe.
Deep Dish Winter Fruit Pie with Walnut Crumb
Click here for Deep Dish Winter Fruit Pie with Walnut CrumbIn making the dough I had to add about 8 Tbsp of ice water instead of the called for 3 Tbsp before it began to stick together properly.
I substituted 1/4 cup rolled oats for the same amount of flour in the crumb topping.
Frozen Mocha Cake with Chocolate Ganache Glaze
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Frozen Lemon Meringue Cake
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Chocolate Chip Cookies
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Peach Crisp
Serves 6
1/2 cup each white flour, whole wheat flour, oats1/2 cup brown sugar
1/2 tsp salt
1/4 cup slivered almonds
1/3 cup butter, cold, cut into pieces
6 cups sliced peaches, skins on
3 Tbsp sugar
1 Tbsp lemon juice
For the topping, in a bowl, combine both flours, oats, brown sugar, and salt. Using a pastry blender, cut butter into flour mixture until it resembles coarse meal. Add almonds and mix gently. Set aside.
Combine peaches, sugar, and lemon juice in a large bowl. Spoon into a 8" x 8" glass baking dish. Sprinkle the topping over the peaches.
Bake in a 400F oven for about 45 minutes until peaches are tender, juices are bubbling, and topping is browned.
