2 eggs
3/4 c sugar
1/3 c butter, softened
1/2 t vanilla
1 c all-purpose flour
1 t baking powder
1/4 t salt
1/3 c milk
Preheat oven: to 350 degrees
1. Beat eggs in mixing bowl until thick. Beat in sugar, butter and vanilla.
2. Add flour, baking powder and salt. Stir.
3. Add milk. Stir and pour into 1 greased 8" round layer pan.
4. Bake in oven for about 25 to 30 minutes until an inserted wooden pick comes out clean. Cool. 5. Cut cake to make 2 layers. Spread custard filling between layers.
Custard Filling
1 c milk
1/4 c sugar
1/4 c all-purpose flour
1/8 t salt
1 egg
1/2 t vanilla
1. Bring milk to a boil in a medium saucepan.
2. Meanwhile mix sugar, flour and salt together thoroughly.
3. Add egg and vanilla. Mix well. Stir into boiling milk to thicken. Remove from heat. Cool.
4. Setting pan in ice water helps to cool quicker. Stir often. Spread between layers. Apply Chocolate Glaze.
Chocolate Glaze
1 cup icing sugar
2 Tbsp Cocoa
1 Tbsp Butter, softened
4 tsp water or milk
Beat all 4 ingredients together in a small bowl. Add more water if needed to make a barely pourable glaze. Spread over top of cake. Allow some to drizzle down sides a bit. Chill. Serve with or without whipped cream.
Note: A regular 2 layer cake may be used, your own a mix. Being larger it will give more cake per serving.
Showing posts with label treats. Show all posts
Showing posts with label treats. Show all posts
Monday, July 6, 2009
Saturday, July 4, 2009
Chocolate Chip Cookies
These are simply the best chocolate chip cookie I've made! They are a great treat, easy and delicious. Freeze well for lunches and snacks too!
2 1/3 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter (softened) or Crisco/butter combination if your running a bit low on butter!
3/4 cup white sugar
3/4 cup brown sugar (packed)
1 tsp vanilla (or more to suit taste)
2 eggs
2 cups milk chocolate chips (that's a bag of about 326g)
1 cup chopped nuts (optional)
Preheat oven: to 375 degrees
1. Cream butter, sugars, vanilla and eggs.
2. Add flour, soda, salt.
3. Mix thoroughly add chocolate chips (and nuts if using them).
4. On greased cookie sheet (or parchment lined cookie sheet), drop by teaspoonful size.
5. Bake for about 9 minutes.
6. Remove from pan and cool. Store in airtight container or freezer containers.
TIP: Watch the BOTTOM of the cookies not the tops to check for when they are done. Cookie bottoms should be golden brown. The top of the cookie may look unbaked, but will finish baking... if you remove the cookies when the tops look 'done' or golden, the bottoms will be darker, and the cookie will be crunchier. For soft cookies, remove when bottoms are golden.
Makes about 5 dozen cookies. Cookies are about 1 1/2" when baked.
Make these on a rain or snow day when you're stuck inside and freeze them for picnics, school lunches, midnight snacks or just because you'd like a cookie!
2 1/3 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter (softened) or Crisco/butter combination if your running a bit low on butter!
3/4 cup white sugar
3/4 cup brown sugar (packed)
1 tsp vanilla (or more to suit taste)
2 eggs
2 cups milk chocolate chips (that's a bag of about 326g)
1 cup chopped nuts (optional)
Preheat oven: to 375 degrees
1. Cream butter, sugars, vanilla and eggs.
2. Add flour, soda, salt.
3. Mix thoroughly add chocolate chips (and nuts if using them).
4. On greased cookie sheet (or parchment lined cookie sheet), drop by teaspoonful size.
5. Bake for about 9 minutes.
6. Remove from pan and cool. Store in airtight container or freezer containers.
TIP: Watch the BOTTOM of the cookies not the tops to check for when they are done. Cookie bottoms should be golden brown. The top of the cookie may look unbaked, but will finish baking... if you remove the cookies when the tops look 'done' or golden, the bottoms will be darker, and the cookie will be crunchier. For soft cookies, remove when bottoms are golden.
Makes about 5 dozen cookies. Cookies are about 1 1/2" when baked.
Make these on a rain or snow day when you're stuck inside and freeze them for picnics, school lunches, midnight snacks or just because you'd like a cookie!
Sunday, June 28, 2009
Butterscotch Oat Squares
An heirloom recipe over 100 years old, this was one of my first recipes when I was a budding baker. Easy to make and very delicious served warm with vanilla ice cream. One-dish recipe!
1 cup brown sugar
1 tsp baking powder
2 cups rolled oats
1/2 cup melted butter
1/2 tsp vanilla
Preheat oven: to 375 degrees
1. Combine all ingredients in an ungreased 8x8" (or 9x9") baking pan.
2. Blend thoroughly and pat down with a fork.
3. Bake for 8-10 minutes until lightly golden brown and bubbly on the top.
Cut into squares while still warm.
1 cup brown sugar
1 tsp baking powder
2 cups rolled oats
1/2 cup melted butter
1/2 tsp vanilla
Preheat oven: to 375 degrees
1. Combine all ingredients in an ungreased 8x8" (or 9x9") baking pan.
2. Blend thoroughly and pat down with a fork.
3. Bake for 8-10 minutes until lightly golden brown and bubbly on the top.
Cut into squares while still warm.
Chocolate Chip Oatmeal Cookies
Who can resist a fresh baked cookie? These cookies are a great freezer friendly recipe to have on hand for school lunches or midnight snacks!
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup butter
1 egg
1 tsp vanilla
1 Tbsp milk
1 cup flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup oatmeal
1 cup chocolate chips (personal favourite: milk chocolate chips)
Preheat oven: to 350 degrees
1. Cream butter and sugars.
2. Add egg, vanilla and milk.
3. Sift & add dry ingredients.
4. Mix well & add oatmeal and chocolate chips.
5. Drop 2" apart on greased (I use parchment instead) baking sheet.
6. Bake for 8-10 minutes.
Cookies are done when they are golden on the bottom; don't look at the tops because you may find the bottoms will burn by the time the top "looks" done.
Store in an airtight (childproof locked cupboard if you want any for the next day!) or in freezer bags.
Delicious cookie, easy to make and a great recipe for a budding baker to try!
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup butter
1 egg
1 tsp vanilla
1 Tbsp milk
1 cup flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup oatmeal
1 cup chocolate chips (personal favourite: milk chocolate chips)
Preheat oven: to 350 degrees
1. Cream butter and sugars.
2. Add egg, vanilla and milk.
3. Sift & add dry ingredients.
4. Mix well & add oatmeal and chocolate chips.
5. Drop 2" apart on greased (I use parchment instead) baking sheet.
6. Bake for 8-10 minutes.
Cookies are done when they are golden on the bottom; don't look at the tops because you may find the bottoms will burn by the time the top "looks" done.
Store in an airtight (childproof locked cupboard if you want any for the next day!) or in freezer bags.
Delicious cookie, easy to make and a great recipe for a budding baker to try!
Oat Delights
This cookie has many names, but only one great taste. This no-bake treat is great in the summer when heating up the oven is something you want to avoid. Pre measure the dry ingredients before you leave for camping and surprise the gang with a fresh made treat!
Oat Delights / Macaroons / Chocolate Coconut No-Bake Cookies
2 cups white sugar
6 Tbsp cocoa
1/2 cup butter
1/2 cup milk
1/2 tsp vanilla
1 cup shredded coconut
3 cups instant oats
1. Combine sugar, cocoa, butter and milk in a saucepan; bring to a boil.
2. Add vanilla.
3. Remove from heat and stir in coconut and oats.
4. Drop by teaspoonfuls onto waxed paper. Chill.
Tips:
* This makes a lot of cookies, have baking sheets/cookie sheets lined with waxed paper ready ahead of time to drop the heated mixture onto.
* Eat when thoroughly cooled, as the mixture is very hot.
* Store in an airtight container with layers of waxed paper in the fridge (to prevent softening).
* Soak the pot and spoon after it's empty for ease of clean-up.
Oat Delights / Macaroons / Chocolate Coconut No-Bake Cookies
2 cups white sugar
6 Tbsp cocoa
1/2 cup butter
1/2 cup milk
1/2 tsp vanilla
1 cup shredded coconut
3 cups instant oats
1. Combine sugar, cocoa, butter and milk in a saucepan; bring to a boil.
2. Add vanilla.
3. Remove from heat and stir in coconut and oats.
4. Drop by teaspoonfuls onto waxed paper. Chill.
Tips:
* This makes a lot of cookies, have baking sheets/cookie sheets lined with waxed paper ready ahead of time to drop the heated mixture onto.
* Eat when thoroughly cooled, as the mixture is very hot.
* Store in an airtight container with layers of waxed paper in the fridge (to prevent softening).
* Soak the pot and spoon after it's empty for ease of clean-up.
Banana Sour Cream Cake
A delicious way to use up ripe bananas!
Topping:
1/2 cup chopped pecans
1/4 cup brown sugar
1/2 tsp cinnamon
Mix and set aside.
Batter:
1/2 cup shortening (I use Crisco in the blue box)
1 cup white sugar
2 eggs
1 cup bananas, mashed (about 2 bananas)
1 tsp vanilla
1/2 cup sour cream
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
Preheat oven: to 350 degrees
1. Combine shortening, sugar & sour cream until light and fluffy.
2. Beat in eggs, bananas & vanilla.
3. Combine dry ingredients and mix with creamed mixture.
4. Spoon HALF of the batter into a well-greased bundt (or angel food cake tube pan).
5. Cover with HALF of the topping mixture.
6. Spoon remainder of batter onto topping and top with remainder of topping mixture.
7. Bake for 40-45 minutes until cake tests done with inserted wooden toothpick coming out clean.
Topping:
1/2 cup chopped pecans
1/4 cup brown sugar
1/2 tsp cinnamon
Mix and set aside.
Batter:
1/2 cup shortening (I use Crisco in the blue box)
1 cup white sugar
2 eggs
1 cup bananas, mashed (about 2 bananas)
1 tsp vanilla
1/2 cup sour cream
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
Preheat oven: to 350 degrees
1. Combine shortening, sugar & sour cream until light and fluffy.
2. Beat in eggs, bananas & vanilla.
3. Combine dry ingredients and mix with creamed mixture.
4. Spoon HALF of the batter into a well-greased bundt (or angel food cake tube pan).
5. Cover with HALF of the topping mixture.
6. Spoon remainder of batter onto topping and top with remainder of topping mixture.
7. Bake for 40-45 minutes until cake tests done with inserted wooden toothpick coming out clean.
Sour Cream Coffee Cake
So good, you'll want to eat it for breakfast!
Batter:
1 cup butter (or margarine)
1 1/4 cups sugar
2 eggs
1 cup sour cream
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Topping: (mix and set aside)
Mix 3/4 cup brown sugar (packed) with 1 1/2 tsp cinnamon & 3/4 chopped walnuts.
Preheat oven: to 350 degrees
1. Cream butter and sugar; beat eggs in one at a time.
2. Stir in sour cream and vanilla.
3. Add flour, baking powder, soda & salt. Stir to moisten.
4. Pour HALF of the batter into a greased 10" angel food tube pan.
5. Sprinkle HALF of the topping mix onto the batter in the pan.
6. Pour remainder of batter into the pan and cover with remainder of topping.
7. Bake about 45 minutes until an inserted toothpick comes out clean.
LET STAND for 20 minutes before inverting onto a cake plate.
Wonderful flavour and great ingredients make a moist cake you'll be proud to serve family & friends. I have made it with and without the nuts; depends who I'm serving it too (some of my family is nuttier then others!)
An angel food tube pan is preferred for this recipe, however it is possible to use a 9x13" greased pan.
Batter:
1 cup butter (or margarine)
1 1/4 cups sugar
2 eggs
1 cup sour cream
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Topping: (mix and set aside)
Mix 3/4 cup brown sugar (packed) with 1 1/2 tsp cinnamon & 3/4 chopped walnuts.
Preheat oven: to 350 degrees
1. Cream butter and sugar; beat eggs in one at a time.
2. Stir in sour cream and vanilla.
3. Add flour, baking powder, soda & salt. Stir to moisten.
4. Pour HALF of the batter into a greased 10" angel food tube pan.
5. Sprinkle HALF of the topping mix onto the batter in the pan.
6. Pour remainder of batter into the pan and cover with remainder of topping.
7. Bake about 45 minutes until an inserted toothpick comes out clean.
LET STAND for 20 minutes before inverting onto a cake plate.
Wonderful flavour and great ingredients make a moist cake you'll be proud to serve family & friends. I have made it with and without the nuts; depends who I'm serving it too (some of my family is nuttier then others!)
An angel food tube pan is preferred for this recipe, however it is possible to use a 9x13" greased pan.
Saturday, June 27, 2009
Pudding Pops
Frozen treats are a great way to cool off in the summer but tend to be pricy, here's a great way to make a pudding mix fill the freezer and keep money in your pocket!
1 package instant pudding mix (any flavour you like!)
1. Prepare according to package directions.
2. Fill popsicle moulds.
3. Freeze.
4. Enjoy!
Alternatives:
* Layer two kinds of pudding in the moulds for a special treat!
Add one of the following to the pudding mixture while mixing:
* A small handful of mini- M&M's candies.
* A small handful of Smarties candies.
* A small handful of coloured sprinkles (works especially well for the vanilla pudding mix).
* A small handful of mini chocolate chips.
Cost per serving depends on what you add to the mixture, brand of pudding mix and milk you choose to use. For sure the cost is less than buying a prepackaged box of frozen pudding pops and you get to choose flavours and add-ins that you can't buy ready made! (I like the pistachio pudding frozen pops myself!)
1 package instant pudding mix (any flavour you like!)
1. Prepare according to package directions.
2. Fill popsicle moulds.
3. Freeze.
4. Enjoy!
Alternatives:
* Layer two kinds of pudding in the moulds for a special treat!
Add one of the following to the pudding mixture while mixing:
* A small handful of mini- M&M's candies.
* A small handful of Smarties candies.
* A small handful of coloured sprinkles (works especially well for the vanilla pudding mix).
* A small handful of mini chocolate chips.
Cost per serving depends on what you add to the mixture, brand of pudding mix and milk you choose to use. For sure the cost is less than buying a prepackaged box of frozen pudding pops and you get to choose flavours and add-ins that you can't buy ready made! (I like the pistachio pudding frozen pops myself!)
Butter Tarts
A family classic dedicated to my grandfather who loves these!
1/2 cup Thompson Seedless Raisins
3 Tbsp. butter (soft)
1/2 cup brown sugar
1/2 cup corn syrup
1/8 tsp. salt
1 egg, beaten
1 tsp. vanilla
1 tsp. lemon juice
Preheat oven: to 375 degrees
1. Boil water (about one cup) remove from heat and add raisins.
2. Beat butter, sugar, syrup and salt. Beat in egg, vanilla and lemon juice.
3. Drain raisins and mix into batter. *(use a colander/sieve and make sure you drain all the water away).
4. Fill tart shells 2/3 full.
5. Bake for 20 minutes.
Cool before eating.
1/2 cup Thompson Seedless Raisins
3 Tbsp. butter (soft)
1/2 cup brown sugar
1/2 cup corn syrup
1/8 tsp. salt
1 egg, beaten
1 tsp. vanilla
1 tsp. lemon juice
Preheat oven: to 375 degrees
1. Boil water (about one cup) remove from heat and add raisins.
2. Beat butter, sugar, syrup and salt. Beat in egg, vanilla and lemon juice.
3. Drain raisins and mix into batter. *(use a colander/sieve and make sure you drain all the water away).
4. Fill tart shells 2/3 full.
5. Bake for 20 minutes.
Cool before eating.
Pie Crust
Makes one double or 2 single crusts.
2 cups sifted all-purpose flour
3/4 tsp. salt
4 Tsp. ice water
3/4 cup Crisco shortening (I use the Crisco in the blue box)
1. Combine flour & salt. Cut in room temperature shortening until mixture is uniform and resembles large peas. Don't over work your dough, it will become a tough crust.
2. Sprinkle with ice water. Mix lightly, add just enough water to form dough into a firm ball (dough should not be sticky).
3. Divide dough into 2 balls.
4. Roll dough on floured surface.
5. Transfer to pie plate.
Baking:
Double crust pies:
Prick top crust bake at 425 degrees for 40-50 minutes or as directed by recipe.
Single crust pies:
Bake shell if making lemon or cream pies~ prick the dough.
If making pumpkin, custard or quiche~ do not prick the dough.
Bake 425 degrees for 12-15 minutes.
Dough or prepared pastry may be frozen.
Tips:
* Overworking your dough will make the end result a tough dough.
* Too much water will toughen your dough.
* Use fresh ingredients for a flavourful pie
* Homemade pie crusts are easy, fast and freezer friendly alternatives to store purchased-ready made crusts.
* Cut dough into circles for tart shells
* Freeze your crusts on aluminum pie plates seperated by waxed paper for a crust anytime!
* Double the recipe and freeze half makes your baking time less for next time!
2 cups sifted all-purpose flour
3/4 tsp. salt
4 Tsp. ice water
3/4 cup Crisco shortening (I use the Crisco in the blue box)
1. Combine flour & salt. Cut in room temperature shortening until mixture is uniform and resembles large peas. Don't over work your dough, it will become a tough crust.
2. Sprinkle with ice water. Mix lightly, add just enough water to form dough into a firm ball (dough should not be sticky).
3. Divide dough into 2 balls.
4. Roll dough on floured surface.
5. Transfer to pie plate.
Baking:
Double crust pies:
Prick top crust bake at 425 degrees for 40-50 minutes or as directed by recipe.
Single crust pies:
Bake shell if making lemon or cream pies~ prick the dough.
If making pumpkin, custard or quiche~ do not prick the dough.
Bake 425 degrees for 12-15 minutes.
Dough or prepared pastry may be frozen.
Tips:
* Overworking your dough will make the end result a tough dough.
* Too much water will toughen your dough.
* Use fresh ingredients for a flavourful pie
* Homemade pie crusts are easy, fast and freezer friendly alternatives to store purchased-ready made crusts.
* Cut dough into circles for tart shells
* Freeze your crusts on aluminum pie plates seperated by waxed paper for a crust anytime!
* Double the recipe and freeze half makes your baking time less for next time!
Old Fashioned Banana Cream Pie
I like to barter and trade, it's what makes me~ ME! Last summer I needed a starter on my car replaced and not having a lot of money to give a mechanic I offered to bake anything in exchange for the installation of the part. In exchange for the part being installed (I bought it at a wrecker), I was asked to bake a Banana Cream Pie. I made an extra pie so that my family could try the pie recipe too, it was great!
1 baked 9" pie shell
3 cups whole milk (homogenized milk)
3/4 cup white sugar
1/3 cup all-purpose flour
1/4 tsp. salt
3 egg yolks, slightly beaten
2 Tbsp. butter
1 tsp. vanilla
3 bananas
1. In a large sauce pan, scald the milk.
2. In another saucepan, combine the sugar, flour and salt.
3. Gradually stir in the scalded milk.
4. Over medium heat, stirring constantly, cook until thickened.
5. Cover and stir occassionally, cook for 2 minutes longer.
6. In a small bowl, have the 3 egg yolks slightly beaten ready. Stir in a SMALL amount of the hot mixture into the egg yolks.
7. Mix thoroughly, then add the egg mixture TO the scalded milk mixture.
8. Cook 1 minute longer.
9. Remove from heat, blend in butter and vanilla.
10. Let stand to lukewarm.
11. Slice bananas and scatter into the baked pie shell.
12. Pour warm (not hot) mixture over bananas.
13. Cool and serve (or make meringue if you like).
Alternatives:
* Make meringue for pie top.
* Add 1 cup coconut while milk is being heated (OMIT BANANAS) for Coconut Cream Pie.
* Add NO bananas, no coconut for a Vanilla Cream Pie.
1 baked 9" pie shell
3 cups whole milk (homogenized milk)
3/4 cup white sugar
1/3 cup all-purpose flour
1/4 tsp. salt
3 egg yolks, slightly beaten
2 Tbsp. butter
1 tsp. vanilla
3 bananas
1. In a large sauce pan, scald the milk.
2. In another saucepan, combine the sugar, flour and salt.
3. Gradually stir in the scalded milk.
4. Over medium heat, stirring constantly, cook until thickened.
5. Cover and stir occassionally, cook for 2 minutes longer.
6. In a small bowl, have the 3 egg yolks slightly beaten ready. Stir in a SMALL amount of the hot mixture into the egg yolks.
7. Mix thoroughly, then add the egg mixture TO the scalded milk mixture.
8. Cook 1 minute longer.
9. Remove from heat, blend in butter and vanilla.
10. Let stand to lukewarm.
11. Slice bananas and scatter into the baked pie shell.
12. Pour warm (not hot) mixture over bananas.
13. Cool and serve (or make meringue if you like).
Alternatives:
* Make meringue for pie top.
* Add 1 cup coconut while milk is being heated (OMIT BANANAS) for Coconut Cream Pie.
* Add NO bananas, no coconut for a Vanilla Cream Pie.
Caramel Popcorn
I found this recipe on the Internet some time ago and was amazed at the taste! The caramel is so creamy and the batch actually makes more than what I would use on the popcorn called for in the recipe. I don't like the caramel so thick that it becomes over sweet.
1 cup light corn syrup
1 can sweetened condensed milk
2 cups light brown sugar, packed
1 stick (4oz) butter (or margarine) (One stick = 1/4 lb of butter = 1/2 cup butter)
3 quarts popcorn (popped)
1. Bring to boil (in pot on stove NOT in the microwave): Syrup, sugar, butter.
2. Add: Milk
3. Stir constantly, watching not to burn.
4. Pour over popcorn.
Left over caramel can be refridgerated and reheated for another batch of popcorn. (It's so delicious just on a spoon you'll have to resist eating the caramel right from the fridge, LOL).
1 cup light corn syrup
1 can sweetened condensed milk
2 cups light brown sugar, packed
1 stick (4oz) butter (or margarine) (One stick = 1/4 lb of butter = 1/2 cup butter)
3 quarts popcorn (popped)
1. Bring to boil (in pot on stove NOT in the microwave): Syrup, sugar, butter.
2. Add: Milk
3. Stir constantly, watching not to burn.
4. Pour over popcorn.
Left over caramel can be refridgerated and reheated for another batch of popcorn. (It's so delicious just on a spoon you'll have to resist eating the caramel right from the fridge, LOL).
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