Sunday, August 28, 2011

DOUGHNUT FRENCH TOAST

Doughnut French Toast
Nigella lawson
Copyright 2007
foodnetwork

Making toast with white bread topped with butter and cinnamon sugar sprinkled on top has always been a favorite.  When I saw this recipe for french toast rolled in sugar I was interested.  While reading the reviews I saw the suggestion of adding cinnamon to the sugar.  OK, I am in the kitchen and ready to make breakfast. The taste of the vanilla, crusty golden bread on the outside and tender inside then covered with cinnamon sugar.  It's a keeper. 


2 eggs
1/2 cup milk
4 teaspoons vanilla (I used 3 tsp)
4-6 slices of bread (I used thick slices of pull apart white bread)
1/4 cup sugar with 1/2 tsp cinnamon added
butter and little oil for frying

In a small baking dish add the sugar and cinnamon and mix. Set this aside, this will be used to dredge the cooked bread in before serving.



Using a 9x13 inch baking pan mix the egg, vanilla and milk. Whisk this mixture together then lay the bread in and allow to soak for 3-5 minutes per side. Spread about 1 ounce of butter and a little oil on your electric skillet or fry pan. Grill each bread slice until golden brown then flip and grill the other side. Then roll each bread slice in the cinnamon mixture and serve with melted jelly or maple syrup.


Wednesday, August 24, 2011

LITTLE CRABBIES

These little crabbies are easy and enjoyed.  They are a little salty but I love them just the way they are.  Modifications could be made to reduce the salt.  They can be made and frozen then broiled when ready to serve. 




Crabmeat Appetizers

6 English Muffins split

1 jar Kraft Old English Cheese
1 stick oleo
Melt butter with cheese then add:
1 1/2 tsp mayonnaise
1/2 tsp garlic salt
1/2 tsp season salt
7 oz can drained crabmeat

In a small saucepan add the butter, and the cheese. Melt then remove from stovetop and add the remaining ingredients. Mix well and spread on top of split english muffins. Broil until hot and bubbly and golden on the edges of the english muffns. Cut in half's or quarters and serve hot.  You can prepare these and freeze then broil when ready to serve.  










PEANUT BUTTER SQUARES

No turning on the oven to make these tasty treats. Quick and easy. They remind me of a creamy peanut butter cup. Hope you enjoy.




Peanut Butter Squares

The Colorado Cookbook
Copyright 1981

I cup crunchy peanut butter
1 cup butter
2 cups powdered sugar
2 cups finely ground graham cracker crumbs

1 tablespoon creamy peanut butter
1 cup semi-sweet chocolate chips  (I used mini-chips)



In a medium size saucepan combine the crunchy peanut butter and butter and melt over medium heat.
Add the sugar and the graham cracker crumbs and mix thoroughly.
Lightly spray a 9x13 inch pan with cooking spray and press this mixture into the bottom of the pan. Refrigerate while making the icing.
In a small saucepan, melt the creamy peanut butter and the chocolate chips and stir until melted.
Spread this warm mixture over the peanut butter mixture. Return to the refrigerator until set. Cut in squares and enjoy.

sweet-as-sugar-cookies
wellseasonedlife
joyofdesserts
somethingswanky
featured on
crazyforcrust


Monday, August 22, 2011

PERFECT CHOCOLATE CHIP COOKIE

Perfect Chocolate Chip Cookie
sweetlyserendipity


The Secret Recipe Club is at it again. Thanks to Amanda and her wonderful help for organizing this event each month.  They all do a lot of work and we appreciate what each of them do to make this possible.  I was assigned to Sweetly Serendipity. Hope you will check her out.  I stalked her blog finding several interest, until I came to the Perfect Chocolate Chip Cookie and that was it for me. Being a cookie lover I knew I had found my recipe to make.  So follow along check out the recipe and how different it is from the old time chocolate chip cookies on the back of the chip package.  They have a interesting brown sugar taste of molasses.  No need to refrigerate the dough, no mixer needed. They are something special.  A make again for sure for me. 



1 3/4 cups all purpose flour
1/2 tsp baking soda
14 tbsp unsalted butter (1 3/4 sticks)
1/2 cup sugar
3/4 cups packed dark brown sugar
1 tsp salt
2 tsp vanilla
1 large egg
1 large egg yolk
1 1/4 cups semisweet chocolate chips or chunks
3/4 cups chopped pecans or walnuts


Makes 16 cookies, (I made them smaller to get more cookies)

Preheat oven to 375 degrees.

In a bowl add the flour and the baking soda together then whisk this to blend the two ingredients.
In a small 10 inch frypan (not nonstick) combine 10 tbsp of the butter in your skillet over medium-high heat and melt. This will take about 2 minutes. Continue cooking, swirling the pan constantly until butter is dark golden brown and has a nutty aroma. About 1-3 minutes. Remove the skillet from the heat, and pour this into a large heatproof bowl. Add the remaining 4 tbsp of butter and let this melt. Set aside to cool.

In a large bowl, add the sugars, salt and vanilla with the melted brown butter. Using your whisk, whisk this until fully incorporated. Add the egg and the egg yolk and whisk until mixture is smooth and no sugar lumps remaining in the batter. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat this step 2 more times until the cookie mixture is thick, smooth and shiny. Stir in the flour mixture and mix with a wooden spoon until just combined. Stir in the chocolate chips and nuts.

Divide the dough into 16 portions, and arrange on your lined baking sheets about 2 inches apart. 8 dough mounds per sheet. I didn't make the cookies that big. I used my cookie scoop and scooped the batter onto the lined baking sheets.


Bake at 375 degrees, baking one sheet at a time. Bake for 10-14 minutes. Rotating baking sheet halfway through baking. Transfer to your cooling rack and allow to cool.

amandas cookin





Saturday, August 20, 2011

OREO COOKIE CUPCAKES

A big thank you to Linda at Lemon Drop for sharing this cupcake recipe.  lemondropsfoodie



Another favorite in the kitchen today.  Oreo cookie cupcakes.  Besides all the cookie's my mother made while growing up, I think the oreo cookie would be the first store bought cookie that I can remember.  These are kid friendly and grown up liked. The aroma of removing them from the cupcake tins was Oreos!  They have a brownie like texture, one bite with another surprise in the bottom a Oreo. They have been seen all over blog land, but not in my blog so here goes...............Linda at Lemon Drop suggest if you want the icing to be super white, purchase from Wilton the White-White Icing color. She only got 24 cupcakes I got 36.  A bit confused, did I do something wrong, I reread the ingredients, looked everything over again.  Can't find a thing wrong, so I ate one, ok in my book.  Creamy icing, brownie like texture to the cupcake and then the big surprise, that Oreo sitting on the bottom.    Yummy   Dick says nice!  


Oreo Cookie Cupcakes

36 regular size oreo cookies (1 package)
36 mini oreo's for topping decoration

2 1/3 cups flour
1 cup unsweetened baking cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
12 tbsp of room temp unsalted butter
2 cups of firmly packed light brown sugar
2 tsp vanilla
4 eggs
1 1/2 cups room temperature buttermilk


Preheat oven to 350 degrees, line your baking cups with papers and place one whole oreo cookie in the bottom of each cup.

Sift flour, baking cocoa, baking powder, baking soda and salt together. Then mix this with a spoon to combine all these ingredients. Using your stand mixer, mix the butter and blend for a few minutes. Then gradually add the brown sugar continuing to mix until all mixed and fluffy about 5 minutes. Add the vanilla and mix. Add eggs one at a time and mix before adding the next. Add 1/3 cup of the flour mixture with 1/3 cup of the buttermilk and continue to mix and end with the remaining buttermilk. Using your cookie scoop add the batter on top of each baking cup. I filled each cup about 2/3 fill. Bake one tin at a time for about 15 minutes or until toothpick inserted in center comes clean, or you can lightly touch the tops and if they spring back the cakes are done. Allow to cool then remove and cool on cooling rack.

Icing

8 ounce package of cream cheese, room temperature
6 tbsp butter room temperature
1 tbsp vanilla (use clear vanilla if you want white white icing)
4 cup powdered sugar
2 tbsp heavy cream
1 heaping tablespoon of finely crushed oreo cookies ( make sure they are finely crushed or they will clog your pastry tip.)

Using the stand mixer, add the cream cheese and blend until fluffy, add the remaining ingredients and start on low speed blend then increase speed as the powdered sugar is blended in. Beat on high speed to desired consistency. Add the heaping tablespoon of finely crushed oreo. Mix then using your pasty bag, fill the bag and pipe the icing on top of each cupcake then top each with a mini oreo.




Linked with:



Wednesday, August 17, 2011

COCONUT DATE COOKIES BY FARM JOURNAL

I can't go long without a cookie.  These cookies are soft and chewy,  with a distint taste of the dates.  I have another recipe for a cookie very simular but they are flatten with the bottom of a glass that has been dipped in sugar.  Both cookies are rated very high on my cookie scale.  But my most favorite of all is the all time world classic  "snickerdoodle" cookie. When my daughter Morgan was about 9 yrs old she wanted to make snickerdoodles with no supervision, well she did, she made them with 1/4 cup of salt !  I made a notation in the cookbook just for her to remember.  I have made several recipes of chocolate chip and usually go back to my orginal. 
In my younger days I was in 4-H and would enter cookies in the local fair, I have several ribbons from those days.  Mother would stand over my shoulder and direct me on how to drop the cookie dough.  Then after they were all baked we would sort thru and pick out the best looking four cookies for the fair.  They would be placed on a white plate and wrapped and delivered.  Then the long wait to see how they got judged. 




Coconut Date Cookies
Farm Journal Country Fair Cookbook
copyright 1984

1 cup butter
1 cup sugar
1 cup light brown sugar, firmly packed
2 eggs
1 tsp vanilla
2 cups sifted flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cup quick -cooking oats
1 cup finely chopped dates
1 cup broken nuts
1 cup flaked coconut

In a mixing bowl add the butter and sugars and mix until light and creamy. Add eggs, one at a time and continue to mix then add the next egg. Add the vanilla.

In another bowl sift the flour, add the baking powder, baking soda, and salt. Mix this together to combine all the ingredients evenly into the dry mixture. Gradually add this mixture to the sugar mixture and mix. Add the oats, dates, nut and coconut by hand.
Chill the dough for about one hour in the refrigerator.

Using parchment paper on your baking sheets or grease each sheet and your cookie scoop, scoop out the dough and bake in a preheated 350 degree oven for 12-15 minutes. Timing will depend on the size of each cookie. Cool on cooling rack and enjoy.

Shared with
Crazy for Crust
made-famous-by

Friday, August 12, 2011

SPECIAL DARK CHOCOLATE CAKE WITH CHOCOLATE FROSTING

I swiped this recipe for Chocolate Cake Extraordinaire from Moogie & Pap. I have to agree with Moogie, saying "just when I thought a chocolate cake couldn't get any better, then along comes this fabulous recipe".  I have made it twice in one week,  first I made it in a round cake form and only used 2 layers with a stabilized whipped cream filling and the chocolate icing.  Then we were invited to another gathering and I made cupcakes with a vanilla cream filling and the dark chocolate icing swirled on the top.  I think this will be my new go to for a chocolate cake recipe.  Sorry Mother goose, but your chocolate cake doesn't compare with this rich, deep chocolate flavor, gooey and priceless.  The cake is wonderful. Warning, napkins are needed! Dick took the remaining cupcakes to work today and one guy had 3.  Guess someone liked it besides us.  That is always a good thing. 



Dark Chocolate Cake and Icing
moogieland

Cake batter:
1/2 cup unsalted butter
4 ounces of unsweetened chocolate, broken up
2 1/2 cups AP flour
2 1/4 cups sugar
1 cup unsweetened special dark cocoa powder
2 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp salt
1 1/2 cups sour cream
3 eggs
2 tsp vanilla
1 cup water

preheat oven to 350 degrees, grease and flour 3 "9" inch cake pans

In small saucepan or in a microwave safe bowl combine the butter, and chocolate and melt and stir often until smooth. Removed from stove top and allow to cool and bit.


In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder, and salt. Stir this to combine all the ingredients. Add the sour cream, vanilla, eggs, and water and the melted chocolate mixture and blend until all the ingredients are moistened. Mix for about 2 1/2 minutes. Pour into the prepared baking pans and bake until done. About 40 minutes but adjust the time to the size baking pan you use. Or until cake layers spring back when lightly pressed with finger.

                                           Moogie's picture of her cut cake is pretty
                                                                                     
Icing:
4 ounces unsweetened chocolate, broken up
1/2 cup shortening
1/2 cup of softened butter, unsalted
1/4 cup sour cream
1/3 cup milk
1-2 tsp of vanilla extract
1/4 tsp salt
1 box of confectionary sugar (1 pound) * more if making icing to use in pastry bag for swirled icing
1/2 cup unsweetened special dark cocoa

Melt the chocolate in microwave or on top of the stove. Mixing and stir until all is melted and smooth. Combine all the ingredients in your stand up mixer, mix on low until all the sugar is combined then increase speed and blend until smooth and to the consistency of what you want. Use more confectionary sugar if you are going to use a pastry bag and swirl on the icing.

Cream Filling:
Moogie used stabilized whip cream which is whipping cream that has unflavored gelatin cooked and added and helps to keep the whipping cream from weeping. She also only used 2 of the layers cutting them in half and used the 3rd cake which she crumbled and used as a deco on the sides of the cake. She cut the two cakes in half to make a four layer cake.  I baked my cakes in larger round cake pans. I only used the two layers.  After placing one layer on the cake plate, use the pastry bag and make a rim of frosting all the way around the outer edge to form a ridge so the stabilized whip cream would stay in the well.


I also made these into cupcakes and got 33 cupcakes from this cake batter. I used more confectionery sugar to make the icing thicker and used the pastry bag and swirled the icing on top of the cupcakes.
If using stabilized whip cream in the middle of the cakes, the cake is going to have to be kept in the refrigerator. When I made the cupcakes I used a icing recipe which I didn't need to refrigerate.



Mother's Wacky Cake Icing:  I used as the filling for the cupcakes

4 tbsp flour
1 cup of milk

In a small saucepan over low heat combine these ingredients and using your whisk. Cook until a paste is formed then place in the refrigerator until cool.
In your large stand mixer add:

1/2 cup butter
1/2 cup shortening
1 cup sugar
1 tsp vanilla
Mix this well, then add the cooled paste and whip on high until fluffy. 



sweet-as-sugar-cookie
joyofdesserts
everydaysisters


Wednesday, August 10, 2011

SUMMER FUN


July is National Watermelon Month and one more joy of going to the farmers market.  Compliments of Country Living Magazine July 2009.  Garden fresh from the heavens above. 




GRANITA

Puree in a blender,  4 cups of 1/2 inch size of seedless watermelon, 1/2 cup of sugar, and 2 tablespoons of fresh lime juice. Pour this into a 9x13 inch pan and place in the freezer and stir frequently with a fork until slushy.  This will take about 2 1/2 hours.   Pour into glasses and serve.  

SWIZZLE STRICKS



Cut the seedless watermelon in 1/2 inch slices and use small cookie cutters to cut out the shapes.  Thread the cutouts onto a bamboo skewers and place in the freezer on parchment paper for a short time before using. 








                                         Hand picked blueberries from the back yard


                                                         Flowers in my garden


                                                            Visitor looking for lunch

                                                   Hand picked fresh red raspberries

Saturday, August 6, 2011

MAINE BLUEBERRY BUNDT CAKE

Maine Blueberry Bundt Cake
Merrymeeting Regional Memorial Hospital Auxiliary
Brunswick, Maine
copyright 1988

As soon as school was out for the summer, the family was packed and ready to go to camp.  Dad would drive the extra miles to get to work each day. My older brothers, the cat and myself were in paradise for a few months.  Swimming, hiking, living in the bunk house for the summer.  Always visitors who would arrive on the weekends,  homemade ice cream every Sunday. 
When blueberries were ready for harvest the end of July , Mom would allow me to go rake blueberries for one week, the boys got to go for the 2-3 weeks.  She would pack our brown bag lunches, walk us to the end of the camp road and the big blueberry truck would pick us up.  I didn't rake many blueberries in those days, but I did get to hang with the "Big Boys".  I spent most of the day hanging with the owner and resting under the big truck, to keep cool.   I can still see those rolling field thru the eyes of a eight year old, they were never ending, rocks that would peek out, the blueberry rakes, wooden crates for the berries and the big machine that would blow all the stems and leaves from the berries.  

Eating this cake brings back all those memories of days gone by. The soft texture with the somewhat jelly filling.   This is summer in Maine. 
Well, I don't get picked up in the big blueberry truck, but I am still picking blueberries in the back yard.  Wild Maine blueberries, beautiful little gems.




3 cups flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
3/4 cup butter, softened
1 1/2 cups sugar
4 eggs
1 1/2 tsp vanilla
1 cup sour cream or plain yogurt
2 cups blueberries

Streusel filling:
1/4 cup light brown sugar
1 tablespoon flour
1/2 tsp cinnamon



Icing:
1 cup sifted confectioners' sugar
2 tablespoons milk or cream

In a medium size bowl combine the flour, baking powder, baking soda and salt and mix with your whisk. Set this aside.

Cream butter and sugar until light and fluffy. Then add one egg at a time and mix. Add vanilla and sour cream or yogurt alternately with the flour mixture and mix ending with the flour mixture.

In a small bowl mix the streusel filling.

Place one half of the batter in the prepared pan, sprinkle with 1 cup of the blueberries evenly over the batter. Sprinkle the streusel over the berries. Then place the remaining batter over the blueberries and streusel. Top this batter with the remaining 1 cup of blueberries.

Grease and flour a 10 inch tube pan or bundt pan. Preheat oven to 375 degrees and bake the cake for 1 hour or until the cake test done. Cool in pan for 20 minutes then gently run a knife around the outside edge and along the center of the pan to help loosen the cake and turn the cake out onto the cake plate. Allow the cake to cool completely then mix up the icing ingredients and drizzle the icing over the top of the cake.


Thursday, August 4, 2011

BANANA MUFFINS

Went on a road trip last Saturday.  Visited a few antique stores then drove  down the coast of Maine. It was a beautiful day, while shopping at the antique store I purchased yet another cookbook.  I found this recipe for Grammy's Banana Muffins.   I had to make them on Sunday and really glad I did.  The taste is very simular to a slice of good banana bread but these are in muffin form.  Kitchen smelled wonderful with the aroma of banana's while baking.  They are easy to put together and in a short time you have fresh, hot muffins.  They puffed up and were beautiful.  Plus my favorite ingredient to bake with buttermilk.  Got 12 muffins.  


Grammy's Banana Muffins
Merrymeeting Merry Eating
Collection of recipes from the Regional Memorial Hospital
Brunswick, Maine
copyright 1988

2 cups flour
1 1/4 cups sugar
1 tsp baking powder
1 tsp baking soda
1/3 cup butter, softened
1/2 cup buttermilk
1 tsp vanilla
1 cup mashed banana
1 egg
1/2 cup of chopped nuts, walnuts or pecans




Mix the dry ingredients, then blend in the softened butter. In another bowl add the buttermilk, vanilla, banana, and egg and mix. Combine the dry with the wet ingredients and mix just enough to combine the two mixture. Fold in the chopped nuts. Line your 12 cup muffin pan with paper liners. Scoop the batter among the 12 muffin cups. the batter was close to the top of each muffin cup. Bake in a 375 degree oven for about 20-25 minutes.