Cake, Desserts

Ingredients:
1 15 oz can pear halves in juice pack
1/4 cup butter, melted
1/2 cup brown sugar
1 Tbsp light corn syrup
1 and 1/4 cup flour
1 and 1/2 tsp grated fresh ginger
1/2 tsp ground ginger
1 Tbsp grated orange peel
3/4 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/3 cup butter
1/3 cup brown sugar
1 large egg
1/2 cup canned pumpkin
1/4 cup molasses

Directions:
Preheat oven to 350 degrees F. Drain pears, reserving juice; set both aside. Combine melted butter, 1/2 cup brown sugar, corn syrup and 1 Tbsp reserved pear juice. Pour brown sugar mixture into a 10-inch baking pan or skillet.
Cut pears in slices and fan out in a circle, placing on the brown sugar mixture, starting in the center. Continue with remaining slices in an outer circle. Set aside.
In a mixing bowl stir together flour, ginger, orange peel, cinnamon, baking powder, and baking soda. Set aside.
In a medium mixing bowl, beat together 1/3 cup butter and 1/3 cup brown sugar with an electric mixer until fluffy. Add egg and beat well. Beat in pumpkin and molasses.
Add flour and 1/3 cup of the reserved pear juice. Carefully spoon mixture over pears in the pan. Spread mixture evenly with the back of a spoon. Bake for 35 minutes or until toothpick inserted near center comes out clean.
Cool cake in pan for 10 minutes. Loosen cake from sides of pan. Carefully invert cake onto a serving plate. Serve warm, garnished with whipped cream.

Dinner

Ingredients:

1/2 lb bulk Italian sausage
1/2 of small onion, sliced and separated into rings
2 Tbsp chopped green chili peppers
2 tsp flour
1 7 oz can tomatoes cup up

Topping
1/4 cup all purpose flour
1/4 cup yellow cornmeal
2 tsp sugar
1 tsp baking powder
1/4 tsp salt
1 beaten egg
2 Tbsp milk
2 tsp chopped, canned green chili peppers
1 Tbsp cooking oil
2 Tbsp shredded cheese

Brown the sausage and onion in skillet. Drain off fat. Stir in 2 Tbsp chili peppers and 2 tsp flour. Stir in undrained tomatoes. Cook uncovered until slightly thickened and bubbly.

Meanwhile, stir together 1/4 cup flour, cornmeal, sugar, baking powder, and salt. Combine the egg, milk, 2 Tbsp green chili peppers and cooking oil. Stir into flour mixture.

Place the meat mixture in a buttered baking dish. Spread cornmeal mixture over the top. Bake until the topping is set, about 35 minutes. Sprinkle with shredded cheese, bake an additional 5 minutes.

Can also be made in microwave: cook uncovered at 50% power for 2-4 minutes, rotating dish every minute or so. Sprinkle with cheese, cook an additional 30 seconds or until cheese is melted.

Cake, Desserts, Uncategorized

Ingredients:

1 and 1/2 cup whipping cream
1 and 1/2 Tablespoons cold water
1 tsp unflavored gelatin
1/2 tsp vanilla
1/4 cup powdered sugar, sifted

Directions:

In a small dish, sprinkle gelatin powder over cold water. Allow 5 minutes for gelatin to “bloom” and be saturated. Melt in microwave for about 20 seconds. Mix in 1 tablespoon cold whipping cream.

Begin to beat remaining whipping cream in a chilled bowl. Once the cream is partially beaten, gradually drizzle gelatin mixture over the top and continue to beat. Slowly add remaining ingredients and whip to stiff peak consistency.

Cake, Desserts

Ingredients:

1 ⅔ cups semisweet chocolate chips
¾ cup unsalted butter, divided
¼ cup unsweetened cocoa powder, sifted
1 teaspoon vanilla
1 Tbsp rum
5 large eggs
1 cup sugar
1 teaspoon salt
Fresh red raspberries and powdered sugar for garnish

Directions:

Preheat oven to 350 degrees.
Butter the bottom and the sides of a 9″ springform pan. Open the springform pan and cover the bottom of the pan with parchment paper. Lock the springform pan back and butter the parchment paper on the bottom.
Combine 1 and ⅔ cups chocolate morsels with ¾ cup butter in a glass bowl. Microwave for 20 seconds, stir, repeat, until the mixture is smooth. Whisk in the sifted ¼ cup of cocoa powder, rum and vanilla extract, and allow mixture to cool for 10 minutes.

While the chocolate is cooling, combine the 5 eggs with 1 cup of sugar and 1 teaspoon of salt and mix on high speed in a KitchenAid or standing mixer until the mixture is very thick, about 6 minutes.
Carefully fold in the melted chocolate mixture into the beaten egg and sugar mixture. Pour the batter into the prepared springform pan.

Bake for 42 minutes. The center will fall and this is normal.
Let the cake cool in the pan for 1 hour before using a spatula to press the edges down to the same height as the center. Invert the torte onto a plate or cake stand and remove the parchment paper.
Garnish with fresh raspberries and powdered sugar or granache and raspberries

Cookies, Desserts

Ingredients:

1 cup butter
2 cups sugar
2 large eggs
2 tsp vanilla
3 cups flour
2 tsp baking power
1 Tbsp instant espresso powder
1/2 cup baking cocoa

In a large bowl, combine butter, sugar and vanilla. Beat in eggs. In a separate bowl, combine flour and baking powder. Gradually combine wet and dry ingredients. Divide dough in half.
Add espresso powder and cocoa to half the mixture.  Finish forming each half of the dough into a somewhat flat disk. Refrigerate for at least an hour.

Roll out both disks of dough between waxed paper. lay the cocoa layer on top of the plain layer. Roll jelly-roll style. Slice into 1/4″ slices, bake on parchment paper for 10 to 12 minutes at 350 degrees. Rolled dough may also be refrigerated or frozen.

Cake, Desserts

Ingredients:

1 and 1/2 cups flour
1/2 tsp salt
1 cup butter, softened in microwave
1 and 1-2/ cups sugar
2 Tbsp lemon zest divided
4 eggs
6 Tbsp lemon juice divided
1 tsp vanilla
1 and 1/2 cups powdered sugar
1 lemon, cut in very thin slices
(optional: cook lemon slices in sugar and water on stove in a frying pan)

Directions:

Preheat oven to 350 degrees. Line a 9″ x 18″ pan with parchment paper. In a medium glass bowl, soften butter in microwave. Mix in sugar, salt and 1 Tbsp lemon zest. Add eggs on at at time. mix in 1 tsp vanilla and 3 Tbsp lemon juice. Mix in flour. Spread in pan, bake for about 25-30 minutes.
Bake until toothpick comes out clean. Cool in pan for 30 minutes.
Prepare glaze and lemon slices. Lay out lemon slices and spread glaze over bars. Cool an additional 30 minutes, slice and serve.

Uncategorized

Ingredients:
1 cup buttermilk
3/4 cup fine dry bread crumbs
1/3 cup flour
1/2 tsp cinnamon
1/8 tsp cloves
1 tsp baking soda
1/4 cup butter
1/2 cup light brown sugar
2 tbsp molasses
1 egg
1 cup raisins or currants

Directions:
Pour the buttermilk over the breadcrumbs and allow them to soak. Sift flour, measure and re-sift with cinnamon, cloves and baking soda. Cream butter and sugar together. Add molasses and egg and beat until fluffy. Stir in sifted ingredients, soaked crumbs and fruit. Mix well. Put the batter in a small, greased bread pan or mold. Cover with foil. Steam 1 and a half hour to 3 hours, depending on size of mold. Serve with hard sauce or orange sauce.

Orange Sauce
Ingredients:
3/4 cup sugar
2 tbsp cornstarch
1/4 tsp salt
1 and 1/3 cups water
1/3 cup orange juice
1 tsp grated orange rind
4 tsp lemon juice
1 tbsp butter

Directions:
Combine sugar, corn starch and salt in glass bowl; add water and blend until smooth. Cook in microwave on high for 2 minutes, whisk with wire whisk. Heat for another 2 minutes, whisk once more. Continue until mixture thickens. Add remaining ingredients and re-heat if necessary.

Lemon Hard Sauce
1/2 cup butter
1 and 1/4 cups confectioner’s sugar
1 tsp fresh lemon juice
1 tsp plus of boiling hot water
Cinnamon, for dusting top of dessert

Directions:
Mix butter, powdered sugar and lemon extract to a thick paste. Then add one tablespoon of hot water and stir. The mixture should be very thick but runny enough to pour off the end of a spoon. If still too thick and pasty, add a tiny bit more of hot water.

Cookies

Ingredients for double batch:
1.5 cup shortening (part butter or margarine, softened)


2 cups sugar


4 large eggs


2 teaspoons vanilla


5 cups (all-purpose) flour


2 teaspoons baking powder

2 teaspoons salt

Directions:
Mix the shortening, sugar, eggs, and vanilla together thoroughly (best to cream the the shortening and sugar together until smooth first). Blend in the flour, baking powder, and salt. Cover and chill for at least an hour.
Heat oven to 400 degrees F and line your baking sheet(s) with parchment paper. Roll the dough to ¼ inch thickness on a lightly floured pastry mat or board. Cut out desired shapes and transfer them to your baking sheet(s). Bake 6-8 minutes or until very lightly brown.

Cake, Desserts

Ingredients:

1 cup flour
1/2 cup sugar
1 tsp baking powder
1 tsp salt
1/2 cup buttermilk
4 tbsp butter, melted and cooled
1 large egg
1-1/2 cups heavy cream
1 cup maple syrup
Whipped cream or vanilla cream for serving

 

Directions:

Preheat the oven to 350 degrees. In medium bowl, whisk together the flour, sugar, baking powder and salt. In small bowl, whisk together buttermilk, butter and egg. Stir the wet mixture into the dry, the batter will be thick. Heat 9” cast iron skillet over medium heat. Add the cream and maple syrup and whisk to combine. Bring to a low simmer and add a pinch of salt. Turn off heat. Use a soup spoon to drop the cake batter onto the maple syrup mixture.

Bake until the cake is set, 40 to 45 minutes.

Serve with whipped cream or vanilla ice cream, if desired.