Fudge
2T butter
2/3 cup evaporated milk
1 1/2 cup sugar
1/4 teaspoon salt
2 cups mini marshmallows
1 1/2 cup Chocolate morsels (or butterscotch or white chips)
1/2 cup pecans or walnuts (optional)
1 teaspoon vanilla
Put the butter, milk, sugar and salt into a heavy bottomed sauce pan and bring to a full boil for 5 minutes while stirring constantly. Remove from the heat. Add remaining ingredients and stir vigorously for 1 minute or until the marshmallows are melted and incorporated. Pour batter into a foil lined 8 X 8 pan, spreading it to the edges with a spatula. Chill until firm. Cut into squares to serve. Will keep a week, tightly wrapped, in the fridge.
Showing posts with label desserts. Show all posts
Showing posts with label desserts. Show all posts
Monday, February 3, 2014
Gingerbread Cupcakes
Gingerbread Cupcakes
1 3/4 cups flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1/2 cup molasses
1/2 cup dark brown sugar
1 large egg
1/2 cup water
Preheat oven to 350. Line cupcake pan with paper liners (12 regular size or 24 mini sized).
Combine the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt together. Separately, whisk together the melted butter, brown sugar, molasses, and egg. Add half the water then half the dry ingredients and repeat, stirring between each addition.
Spoon batter into the prepared muffin cups. Bake for 18 to 20 minutes (less time for the mini sized) or until a toothpick inserted in the center of one cupcake comes out clean. Remove the cupcakes from the oven then place them on a rack to cool for 30 minutes.
Ice these with cream cheese frosting for a yummy holiday treat.
1 3/4 cups flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1/2 cup molasses
1/2 cup dark brown sugar
1 large egg
1/2 cup water
Preheat oven to 350. Line cupcake pan with paper liners (12 regular size or 24 mini sized).
Combine the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt together. Separately, whisk together the melted butter, brown sugar, molasses, and egg. Add half the water then half the dry ingredients and repeat, stirring between each addition.
Spoon batter into the prepared muffin cups. Bake for 18 to 20 minutes (less time for the mini sized) or until a toothpick inserted in the center of one cupcake comes out clean. Remove the cupcakes from the oven then place them on a rack to cool for 30 minutes.
Ice these with cream cheese frosting for a yummy holiday treat.
Lemon Bars
Lemon Bars
2 1/4 cups all-purpose flour
1/2 cup confectioners' sugar (powdered sugar)
1 cup butter (two sticks)
4 eggs
1 1/2 cups white sugar
1/2 cup fresh squeezed lemon juice
1 Tablespoon lemon zest
1. Preheat oven to 350 F.
2. Mix 2 cups of flour and confectioners' sugar together. Cut in the butter until dough resembles pie dough consistency. Press the dough into a 9X13 pan.
3. Bake 15 to 20 minutes or until golden brown.
4. Beat together eggs, sugar, 1/4 cup flour, lemon juice, and lemon zest for at least 2 minutes. Pour over the "straight from the oven and still hot" crust.
5. Return to the oven and bake another 20 minutes or until the lemon topping has set. Sprinkle with confectioners' sugar when cooled. Makes 24 small bars.
2 1/4 cups all-purpose flour
1/2 cup confectioners' sugar (powdered sugar)
1 cup butter (two sticks)
4 eggs
1 1/2 cups white sugar
1/2 cup fresh squeezed lemon juice
1 Tablespoon lemon zest
1. Preheat oven to 350 F.
2. Mix 2 cups of flour and confectioners' sugar together. Cut in the butter until dough resembles pie dough consistency. Press the dough into a 9X13 pan.
3. Bake 15 to 20 minutes or until golden brown.
4. Beat together eggs, sugar, 1/4 cup flour, lemon juice, and lemon zest for at least 2 minutes. Pour over the "straight from the oven and still hot" crust.
5. Return to the oven and bake another 20 minutes or until the lemon topping has set. Sprinkle with confectioners' sugar when cooled. Makes 24 small bars.
Strawberry Rhubarb Pie
Use with our recipe for pie crust
Strawberry Rhubarb Pie
Pie Filling:
1 1/4 cup granulated sugar
2 1/2 Tablespoons quick-cooking tapioca (dry, from the box)
1 Tablespoon fresh ginger, peeled and finely grated (or a little less)
1/4 teaspoon salt1 pound fresh rhubarb, cut into 1" pieces (about 3 cups)
3 cups sliced fresh strawberries (hulled)
Oven at 375. Pie bakes for 55 to 60 minutes.
Combine all ingredients together and let rest for 15 minutes.
Divide the dough in half. On a floured surface, roll out one crust at a time. Line a standard 9" pie plate with the bottom crust. Stir the filling mixture then pour into lined pie plate. Gently place top crust on top of the filling. Pinch the and "flute" the edges of the pie crust to create an decorative edge. Brush the top of the crust with about a tablespoon of milk and then sprinkle the top with about a tablespoon of raw sugar. Take a knife and pierce the crust about 3 times for steam vents. Bake for 55 to 6o minutes. If the crust (especially the edges) get too brown too fast, cover with aluminum foil until the last 5 to 7 minutes.
Strawberry Rhubarb Pie
Pie Filling:
1 1/4 cup granulated sugar
2 1/2 Tablespoons quick-cooking tapioca (dry, from the box)
1 Tablespoon fresh ginger, peeled and finely grated (or a little less)
1/4 teaspoon salt1 pound fresh rhubarb, cut into 1" pieces (about 3 cups)
3 cups sliced fresh strawberries (hulled)
Oven at 375. Pie bakes for 55 to 60 minutes.
Combine all ingredients together and let rest for 15 minutes.
Divide the dough in half. On a floured surface, roll out one crust at a time. Line a standard 9" pie plate with the bottom crust. Stir the filling mixture then pour into lined pie plate. Gently place top crust on top of the filling. Pinch the and "flute" the edges of the pie crust to create an decorative edge. Brush the top of the crust with about a tablespoon of milk and then sprinkle the top with about a tablespoon of raw sugar. Take a knife and pierce the crust about 3 times for steam vents. Bake for 55 to 6o minutes. If the crust (especially the edges) get too brown too fast, cover with aluminum foil until the last 5 to 7 minutes.
Pie Crust
Pie Crust
2 1/4 cups all purpose flour
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup shortening
1/4 cup cold butter, cut into small pieces
6 to 7 Tablespoon of ice water
Put all the dry ingredients in a bowl. Cut the fats into the dry as quickly as possible handling the dough as little as possible. Toss in the cold water using a fork to "fluff" the mixture adding only enough water for the dough to hold together. Press the dough together with your hands quickly and wrap it in wax paper and refrigerate it for at least an hour. Makes two crusts.
2 1/4 cups all purpose flour
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup shortening
1/4 cup cold butter, cut into small pieces
6 to 7 Tablespoon of ice water
Put all the dry ingredients in a bowl. Cut the fats into the dry as quickly as possible handling the dough as little as possible. Toss in the cold water using a fork to "fluff" the mixture adding only enough water for the dough to hold together. Press the dough together with your hands quickly and wrap it in wax paper and refrigerate it for at least an hour. Makes two crusts.
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