Gingerbread Men Cookies

Here's the basic gingerbread cookie recipe as well as the recipe for Royal Icing.

Cut the cookies into any shapes you want!

Add food coloring to the icing as desired.

INGREDIENTS~

3 cups flour

2 tsp ground ginger (I use 3)

1 tsp ground cinnamon

1 tsp baking soda

1/4 tsp ground nutmeg

1/4 tsp salt

1.5 sticks softened butter (3/4 cup)

3/4 cup firmly packed brown sugar

1/2 cup molassas

1 egg

STEPS~

Mix flour, cinnamon, baking soda, and salt together.

In a different bowl, combine the butter and brown sugar with a mixer on medium speed until nice and fluffy.

Add the molassas and egg into the butter/brown sugar mixture and beat well.

Now gradually beat in the flour mixture to the butter/brown sugar mixture using a mixer on a low speed.

Once it's all mixed well, gather up the dough into a big, flat disk and wrap it up in plastic wrap. Refrigerate for at least 4 hours. Overnight is better.

Preheat oven to 350F.

Lightly flour a work surface and your hands and then roll out the cold dough to about 1/4 inch thick.

Cut out shapes using a cookie cutter. (advice - avoid cutters that create overly thin areas as they tend to break easily. This is usually the neck area)

Gather up the scrapes and work into 1/4 inch thick and cut out more shapes.

Place your cookies on a greased cookie sheet, about and inch apart from each other and pop into the oven for 8 to 10 minutes. Pull out when edges of cookies are set and dough is just starting to brown.

Remove from oven and transfer cookies to wire cooling racks.

Decorate with store bought icing or homemade royal icing.

ROYAL ICING RECIPE~

INGREDIENTS~
1 lb powdered sugar

1 tsp cream of tarter (it's with the other spices at the store)

3 beaten egg whites

6 TBSP hot water

DIRECTIONS~

Icing hardens fast so be prepared to decorate cookies right away after making the icing. Combine everything into a large bowl and beat with a mixer on high about 6 minutes. You want nice, stiff peaks to form and the icing should be shiny and fluffy.

If you are making different colors, set aside 1/2 cup of icing in a separate bowl and add 1 drop of food color and mix well. If you want a stronger color, add 1 drop at a time, mixing well after each addition.

Place cookies on aluminum foil before icing them.

Use a knife, paint brush or icing bags to decorate the cookies.

Advice - to avoid different colors from bleeding into each other on the cookie, let the 1st icing dry completely before putting a different color on top of it.

If your icing starts to harden too fast, add one TBSP hot water at a time and mix well.

Apple Cider Donuts

Apple Cider Donuts - delicious hot on a cold day!

INGREDIENTS~

1 cup apple cider

1 cup sugar

1/4 vegetable shortening

2 eggs

1/2 cup buttermilk

3.5 cups flour

2 tsp baking powder

1 tsp baking soda

3/4 tsp cinnamon

1/2 tsp salt

1/2 tsp nutmeg

vegetable oil

STEPS~

Boil 1 cup of cider in sauce pan until reduced to 1/4 cup, then set aside to cool about 10 min's

In large bowl, beat sugar with shortening until smooth

Add eggs to sugar mixture, mixing completely

Add buttermilk and room temperature cider to sugar mixture, mixing completely

In medium bowl, stir together flour, baking powder and soda, cinnamon, nutmeg and salt

Add dry ingredients into wet ingredients bowl, mix well

Lightly flour a cutting board

Cover cookie sheets with wax or parchment paper

Transfer your dough to the floured cutting board and gently pat to 1/2" thickness

Cut out donuts using a 3" donut cutter. Put them onto waxed cookie sheets

Collect donut holes and excess dough. Rework to 1/2" thick and cut out more donuts

Store donuts in refrigerator at least 20 minutes to harden them up

Set out some plates lined with paper towels

Fill a frying pan 3/4ths full with cooking oil

Heat until it starts to bubble. Maintain minimum heat to keep it bubbling. Don't go any hotter.

Using a spatula, gently drop some donuts into the oil. Flip them over at 2 minutes to cook the other side. Remove from heat when browned and cooked thoroughly, about another 2 min's

Lift donuts out of pan and set onto paper towel lined plates.

Start up another batch and keep going until the dough is all used up.

Put some cinnamon and sugar into a ziplock bag. Add a few warm donuts and gently shake. Put donuts onto wire rack for further cooling.

You've got to try one while it's still hot! Oh, boy, they are good!

Baked Apples with Caramel Sauce

BAKED APPLES WITH CARAMEL SAUCE

Ingredients:

4 Honeycrisp or other sweet apple

1/2 cup brown sugar

cinnamon

1/4 cup dried cranberries or raisins

1/4 cup chopped walnuts

4 TBSP butter

1 small jar caramel sauce

water or apple juice

Prep:

Preheat oven to 400F

Slice off tops of apples and scoop out the cores

Remove peel from top third of each apple

Combine brown sugar, cinnamon, cranberries/raisins, and walnuts in a bowl until evenly blended

Put 1/4th of mixture into hole of each apple

Set apples in deep baking dish

Top each apple with 1 TBSP butter

Sprinkle a little bit on cinnamon on top of the butter

Fill bottom of pan with water or apple juice

Bake for 50-60 minutes, until apples are tender

When done, remove from oven and drizzle caramel sauce over tops of apples

Serve warm

Options -

Serve with ice cream, try butter pecan flavor.

Try maple pancake syrup instead of caramel sauce.

Enjoy!

Sopapilla Cheesecake

INGREDIENTS~

• 16 oz. softened cream cheese
• 1 cup sugar
• 1 tsp vanilla extract
• 2 (8 ounce) cans refrigerated crescent rolls
• 3/4 cup white sugar
• 2 teaspoon ground cinnamon
• 1/2 cup softened butter
• 1/4 cup honey
• 1/4 cup slivered almonds

DIRECTIONS~

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Grease 9x13" pan with butter or cooking spray.
3. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
4. Using a rolling pin to shape the crescent roll pieces into two 9x13 inch rectangles.
5. Press one rectangle into the bottom of a 9x13 inch baking dish.
6. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.
7. Stir together sugar, cinnamon, and butter.
8. Dot the mixture over the top of the cheesecake
9. Evenly cover with almonds.
10. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes.
11. Remove from the oven and drizzle with honey.
12. Cool completely in the pan before cutting into 12 squares.

Flan with Coconut & Ginger

Ingredients~

1 cup sugar
1 1/2 cups milk
2 cans (12 ounces each) sweetened coconut milk
5 egg yolks
6 whole eggs
I tsp vanilla extract
3 pieces crystallized ginger (1/2 - 2 inches long), finely chopped
1 cup sliced toasted almonds

Instructions~

1. Preheat the oven to 350F.
2. Bring one quart of water to a boil.
3. In a thin saute pan, cook the sugar over medium heat until it is brown and bubbly. (Do not stir while it is cooking, or you will get spun sugar and a big mess.)
4. Watch the pan closely and lift the pan off the burner if the sugar is cooking quickly or unevenly. Shake the pan occasionally to redistribute the melting sugar.
5. When the sugar is completely caramelized, pour the hot mixture into the bottom of a 3-quart flan mold, bundt pan, loaf pan or individual molds.
6. Rotate the mold in your hands, using potholders, so that the sugar syrup covers the entire bottom of the pan.
7. Set aside.
8. In a medium mixing bowl, combine the milk, coconut milk, egg yolks, eggs, vanilla, and ginger and whisk well.
9. Pour this batter over the caramelized sugar in the mold, making sure to evenly distribute the crystallized ginger.
10. Top with the sliced almonds.
11. Place the flan into another pan a bit larger.
12. Add the hot water to the large pan around the flan mold.
13. Cover with a lid or thin foil so that both pans are covered completely.
14. Bake the flan for I hour or until a knife inserted in the middle comes out clean.
15. Remove the flan from the water bath and chill it in the refrigerator overnight. The flavors need time to blend.
16. To serve, loosen the sides with a knife and flip the flan mold over onto a platter.
17. Garnish with fresh flowers.

2 Margarita Cake Recipes~ Strawberry & Lime

The following 2 recipes are for Margarita Cake. There is the traditional lime flavor as well strawberry. Great for Cinco de Mayo or any hot summer day! At the end, read about how the Margarita drink got it name.


Strawberry Margarita Cake Recipe:

• 3/4 cup bottled strawberry-flavored nonalcoholic margarita drink mix
• 1 box white cake mix
• egg whites as called for in cake box recipe
• Substitute applesauce for vegetable oil in the recipe
• 1 TBSP grated lime peel
• 1 container (8 oz) frozen whipped topping, thawed
• Fresh strawberries and a thin slice of lime for garnish
  

1. Heat oven to 350°F (325°F for dark or nonstick pan).
2. Very lightly grease bottom only of 13x9-inch pan.
3. Add enough water to drink mix to measure 1 1/4 cups.
4. In large bowl, beat cake mix, drink mix, applesauce and egg whites on low speed 2 minutes.
5. Pour into pan.
6. Bake and cool and directed on box.
7. Gently stir lime peel into whipped topping and then spread over top of cake.
8. Garnish with strawberries and a twisted slice of lime.
9. Store covered in refrigerator.
   

Lime Margarita Cake Recipe:

• 1 1/2 cups coarsely crushed salty pretzels
• 1/2 cup sugar
• 1/2 cup butter or margarine, melted
• 1 box white cake mix
• 1 1/4 cups bottled nonalcoholic margarita mix
• 1/3 cup apple sauce
• 1 TBSP grated lime peel
• 3 egg whites
• 1 container (8 oz) frozen whipped topping, thawed
• Additional grated lime peel for garnish
  

1. Heat oven to 350°F (or 325°F for dark or nonstick pan).
2. Grease bottom only of 13x9-inch pan with shortening and lightly flour
3. In medium bowl, mix pretzels, sugar and butter.
4. Sprinkle pretzel mixture evenly on bottom of pan and press gently.
5. In large bowl, beat cake mix, margarita mix, apple sauce, 1 TBSP lime peel and the egg whites with electric mixer on low speed 30 seconds.
6. Beat on medium speed 2 more minutes, scraping bowl occasionally.
7. Pour batter over pretzel mixture.
8. Bake 35 to 40 minutes or until light golden brown and top springs back when touched lightly in center.
9. Cool completely, about 2 hours.
10. Frost with whipped topping;
11. Sprinkle with additional lime peel.
12. Store covered in refrigerator.

Thank you, Better Crocker!

The Legend of Margarita:

There are several different versions of how the drink got its name...

1. A wealthy but foolish caballero was in love with a beautiful young woman named Margarita. Blinded by his infatuation, he had a drink created in her honor by the local bartender and invited her over to share drinks with him, hoping to get her into bed. She could hold her liquor better than he could. He awoke the next morning - no Margarita and no wallet.

2. Francisco "Pancho" Morales is credited with the creation of the first Margarita in 1942. He created a mixture of tequila, cointreau and lime juice and named it "Margarita." Pancho died in El Paso, 1997.

3. The Margarita was named after Margarita Sames of San Antonio. The drink was especially created for her for a Christmas party she was hosting in Acapulco in 1948.

4. Back inte 1930's an actress named Margorie King claimed to only be able to drink tequila. It was quite unladylike back then to drink tequila straight, so Danny Herrera, the owner of Rancho La Gloria, created the drink so that she could have her alcohol and maintain her image.

Hot Cross Buns for Easter

You'll need a bread maker for this recipe

INGREDIENTS -

• 3/4 cup warm but not hot water
• 3 TBSP butter
• 1 TBSP powdered milk
• 1/4 cup sugar
• 3/8 tsp salt
• 1 egg + 1 separated egg
• 3 cups all-purpose flour
• 1 TBSP active dry yeast
• 1 cup dried currants, dried cranberries or raisins
• 1 tsp ground cinnamon
• 2 TBSP water
• 1/2 cup powdered sugar
• 1/4 tsp vanilla extract
• 2 tsp milk

DIRECTIONS-

Preheat oven to 375F/190C.

Put warm water, butter, milk powder,sugar, salt, 1 egg, 1 egg white, flour, and yeast in bread maker and start on dough program.

When about 5 minutes of kneading are left, add currants/raisins and cinnamon.

Leave in machine till double.

Punch down on floured surface, cover, and let sit for 10 minutes.

Shape into 12 balls and place in a greased 9 x 12 inch pan.

Cover and let rise in a warm place till double, about 35-40 minutes.

Mix 1 egg yolk and water well.

Brush on balls.

Bake for 15 - 20 minutes, until starting to turn golden on top.

Remove from pan immediately and cool on wire rack.

Ice once completely cooled if you are to eat them later. Ice once warm but not hot if you want them right away. Yum!

To make crosses: mix together powdered sugar, vanilla, and milk. Drizzle, squeeze or paint an X on each bun.

Carrot & Pecan Cake

INGREDIENTS~

6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1.5 cups sugar
1 cup apple sauce
2 tsp vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1.5 tsp baking soda
1 tsp salt
4 tsp ground cinnamon
1.5 cups chopped pecans


DIRECTIONS~

• Combine grated carrots and brown sugar by hand.
• Set aside for an hour
• Stir in raisins
• Preheat oven to 350 degrees F (175 degrees C).
• Grease and flour two 10-inch cake pans.
• In a large bowl, beat eggs until light.
• Gradually beat in the sugar, apple sauce and vanilla until well blended.
• Stir in the pineapple.
• Combine the flour, baking soda, salt and cinnamon into a bowl until blended
• Carefully stir flour mixture into the egg mixture until absorbed.
• Finally add the carrot mixture and ONE CUP of the nuts
• Pour evenly into the pans
• Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick.
• Cool for 10 minutes before removing from pan.
• Cool in refrigerator (cold cakes are easier to frost)
• When completely cooled, frost with cream cheese frosting:

FROSTING~

• 16 oz. cream cheese, softened
• 1/2 cup butter, softened
• 2 cups sifted powdered sugar
• 1 teaspoon vanilla extract

Cream together the cream cheese and butter until well blended and creamy. Mix in the vanilla, then gradually stir in the powdered sugar. Ice the cake. Lightly pat sides with finely chopped nuts. Store in the refrigerator after use.

**Carrot cakes should be stored in the refrigerator**

Ingredient Substitutions Chart

Allspice: 1 teaspoon = 1/2 tsp cinnamon and 1/2 tsp ground cloves

Apple Pie Spice: 1 tsp = 1/2 tsp cinnamon, 1/4 tsp nutmeg and 1/4 cloves

Arrowroot Starch: 1 tsp = 1 TBSP flour and 1 1/2 teaspoon cornstarch

Baking powder: 1 tsp =

• 1/4 tsp baking soda plus 5/8 tsp cream of tartar or...
• 1/4 tsp baking soda plus 1/2 cup sour milk or buttermilk or yogurt (decrease liquid called for in recipe by 1/2 cup) or...
• 1/4 tsp baking soda plus 1/2 TBSP vinegar or lemon juice used with sweet milk to make 1/2 cup (decrease liquid called for in recipe by 1/2 cup) or...
• 1/4 tsp baking soda plus 1/4 to 1/2 cup molasses (decrease liquid in recipe by 1 to 2 tablespoons) or...
• 1/3 tsp baking soda plus 1/2 tsp cream of tartar

Bay leaf: 1 whole = 1/4 tsp dried bay leaves

Beau monde: 1 tsp =

• 1 tsp seasoning salt or
• 1/2 teaspoon table salt plus dash of garlic, onion and celery salts or powders

Beef stock base: 2 teaspoons = 1 instant beef bouillon cube

Bread crumbs: 1/3 cup = 1 slice of bread dry

Butter: 1 cup =

• 7/8 to 1 cup Crisco plus 1/2 teaspoon salt or
• 7/8 cup oil plus 1/2 teaspoon salt or
• 7/8 cup lard plus 1/2 teaspoon salt or
• 1 cup margarine or
• 7/8 cup oil
  

Carob powder: 3 TBSP + 2 oz water = 1 oz unsweetened chocolate

Catsup: 1 cup = 1 cup tomato sauce, 1/2 cup sugar + 2 TBSP cooking vinegar

Chicken stock (instant): 1 1/2 tsp = 1 chicken bouillon cube base

Chili sauce: 1 cup = 1 cup tomato sauce, 1/4 cup brown sugar, 2 TBSP vinegar, 1/4 tsp cinnamon, dash of ground cloves and dash of allspice

Chives: 2 tsp chopped = 2 tsp finely chopped green onion tops

Chocolate chips (semisweet): 1 oz = 1 oz sweet cooking chocolate

Chocolate (semisweet): 1-2/3 ounces = 1 oz unsweetened chocolate + 4 tsp sugar

Chocolate (unsweetened):

• 1 ounce = 3 TBSP cocoa plus 1 TBSP unsweetened butter or
• 3 TBSP carob powder +2 TBSP water
  

Cocoa: 1/4 cup or 4 TBSP = 1 oz chocolate and decrease fat in recipe by 1/2 TBSP

Coconut: 1 TBSP dry = 1 1/2 tsp fresh

Coconut Cream: 1 cup = 1 cup milk cream

Coconut Milk: 1 cup = 1 cup milk

Corn Syrup: 1 cup =

• 1 cup sugar + 1/4 cup liquid (use whatever liquid is called for in the recipe) or
• 1 cup honey

Cornstarch: 1 tablespoon =

• 2 tablespoons all-purpose flour (for thickening) or
• 4 to 6 teaspoons quick-cooking tapioca
  

Cracker crumbs: 3/4 cup = 1 cup bread crumbs

Cream cheese: Use part skim milk ricotta cheese or lowfat cottage cheese beaten until smooth

Cream (half and half): 1 cup =

• 7/8 cup whole milk plus 1/2 TBSP butter or margarine or
• 3 TBSP oil plus milk to equal 1 cup or
• 1 cup evaporated milk
  

Cream (heavy): 1 cup =

• 3/4 cup milk plus 1/3 cup butter/margarine or
• 2/3 cup buttermilk plus 1/3 cup oil or
• Evaporated skim milk or
• equal parts of part-skim milk ricotta cheese and nonfat yogurt beaten until smooth (this mixture cannot be heated because of separation)
  

Cream (light): 1 cup =

• 1 cup undiluted evaporated milk or
• 14 tablespoons milk plus 3 tablespoons butter or margarine
  

Sour Cream: 1 cup =

• 3 TBSP butter plus 7/8 cup sour milk or
• 7/8 cup buttermilk plus 3 TBSP butter

Whipped Cream:

• Chill a 13 oz. can of evaporated milk for 12 hours. Add 1 tsp lemon juice. Whip until stiff or
• Beat until stiff: 1/2 cup ice-cold water and 1/2 cup nonfat dry milk. Add 1/2 cup sugar, slowly, while beating. Then add 2 TBSP lemon juice and beat until mixed well.
  

Whipping cream: 1 cup =

• 2 TBSP lemon juice, 2 TBSP sugar, 1 cup evaporated milk or
• 3/4 cup milk plus 1/3 cup butter (for cooking only)
  

Cream of tartar: 1/2 teaspoon = 1 1/2 teaspoon lemon juice or vinegar

Egg white: 1 egg white =

• 2 1/4 tsp nonfat dry milk powder + 2 tsp vegetable oil or
• In cookies and cakes only -- 1 egg white = use 2 TBSP water + 1/2 tsp baking powder
• In cookie and cake recipes that call for 2 or 3 eggs, each egg white = 2 TBSP flour, 1/2 TBSP shortening, 1/2 tsp baking powder, 2 TBSP liquid (use liquid called for in recipe)
  

Extracts: 1 tsp = 1/4 tsp oil of similar flavor

Flour: 1 TBSP =

• 1/2 TBSP cornstarch, potato all-purpose starch, rice starch or arrowroot (for thickening) starch or
• 1 TBSP granular tapioca or
• 2 to 3 teaspoons quick-cooking tapioca or
• 1 TBSP waxy rice flour or
• 1 TBSP waxy corn flour

Cake Flour: 1 cup sifted = 1 cup minus 2 TBSP sifted all-purpose flour

Pastry Flour: 1 cup = 7/8 cup all-purpose flour

Dried Herbs: 1 tsp = 1 TBSP fresh, finely cut

Honey: 1 cup = 1 1/4 cups sugar + 1/4 cup liquid (use liquid called for in recipe)

Maple sugar: 1/2 cup = 1 cup maple syrup

Maple sugar: 1 TBSP = 1 TBSP white granulated sugar (grated and packed)

Mayonnaise: use 1 cup sour cream, 1 cup yogurt, or 1 cup cottage cheese (pureed in a blender)

Butter Milk: 1 cup =

• 1 cup plain yogurt or
• 1 cup minus 1 TBSP milk + 1 TBSP lemon juice/vinegar (let stand 5 to 10 minutes) or
• 1 cup milk + 1 3/4 tsp cream of tartar

Evaporated Milk: 1 can = 1 cup nonfat dry milk + 1 3/4 cups warm water

Sweetened Milk: 1 can = Add 1 cup plus 2 tablespoons dry milk powder to 1/2 cup warm water. Mix well. Add 3/4 cup sugar and stir until smooth.

Molasses: 1 cup =

• 3/4 cup sugar plus 2 tsp baking powder (increase liquid called for in recipe by 5 tablespoons and decrease baking soda by 1/2 teaspoon) or
• 3/4 cup sugar plus 1 1/4 tsp cream of tartar (increase liquid called for in recipe by 5 tablespoons)

Pumpkin pie spice: 1 teaspoon = 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp allspice + 1/8 tsp nutmeg

Rice: 1 cup regular =

• 1 cup cooked bulgur wheat or
• 1 cup cooked pearl barley

Melted Shortening: 1 cup =1 cup cooking oil

Shortening: 1 cup =

• 1 cup minus 2 tablespoons lard (used in baking) or
• 1-1/8 cups butter or margarine (decrease salt called for in recipe by 1/2 tsp)

Sour cream: 1 cup =

• 7/8 cup sour milk/buttermilk + cultured 1/3 cup butter/margarine or
• Blend until smooth: 1/3 cup buttermilk, 1 TBSP lemon juice + 1 cup cottage cheese or
• 1-1/8 cups non-fat dry milk powder, 1/2 cup warm water, and 1 TBSP vinegar (mixture will thicken in refrigerator in a few hours) or
• 1 cup evaporated milk (room temp) plus 1 TBSP vinegar (allow to sit until it clabbers) or
• 1 cup plain yogurt (if cooking add 1 TBSP cornstarch to each cup to prevent separating) or
• 3/4 cup milk, 3/4 teaspoon lemon juice + 1/3 cup butter/margarine or
• 1 cup cottage cheese and 2 or 3 tsp of lemon juice, pureed in blender

Brown Sugar: 1 cup (firmly packed) =

• 1 cup granular sugar packed or
• 1 cup granulated sugar plus 1/4 cup molasses

Sugar: 1 cup =

• 3/4 cup powdered sugar or
• 3/4 cup maple syrup (Reduce liquid called for in recipe by 3 tablespoons) or
• 1 cup honey (decrease liquid called for in recipe by 1/4 cup). In baked goods, add 1/2 tsp of baking soda for each cup of honey substituted and lower baking temperature 25 degrees. In cookie recipes using eggs and no additional liquid, increase the flour by about 2 tablespoons per cup of honey. Chill before shaping and baking. Half of the sugar in cakes can be replaced with honey. Two-thirds of the sugar can be replaced in fruit bars, but replace no more than a third of the sugar in ginger snaps with honey. When making cakes or cookies, first mix honey with the fat or the liquid, then mix with other ingredients. If this is not done, a soggy layer may form on top of the baked product

Tomato juice: 1 cup = 1/2 cup tomato sauce plus 1/2 cup water

Tomato sauce: 15 oz can = 6 oz can tomato paste + 1 cup water

Wine: 1 cup = 13 TBSP water, 3 TBSP lemon juice + 1 TBSP sugar

Worcestershire: 1 tsp = 1 tsp bottled steak sauce sauce

Plain Yogurt: 1 cup =

• 1/2 cup buttermilk or
• 1 cup cottage cheese blended until smooth or
• 1 cup sour cream

Delicious Brownies with Irish Creme Frosting

Ingredients:

Brownies:
4 oz. bittersweet chocolate
1 oz. unsweetened chocolate
1/2 cup butter
3/4 cup sugar
2 tsp. vanilla extract
1/4 tsp. salt
3 large eggs
1 cup flour

Frosting:
1/3 cup Irish Cream liqueur (such as Bailey's)
8 oz. white chocolate, chopped

Instructions:

Brownies-

Pre-heat oven to 325 F.
Line a 8" x 8" baking pan with aluminum foil , leaving at least 2 inches of foil overhanging on all sides (this will help you lift the finished brownies out of the pan).
Set aside.
Melt chocolate and butter together in a saucepan over low/medium heat, stirring constantly.
Remove from heat and cool slightly.
Whisk sugar, vanilla and salt into chocolate mixture.
Whisk in the eggs, one at a time.
Continue whisking mixture until it is shiny and smooth.
Add flour and whisk just until blended.
Pour batter into pan and level top with a spatula.
Bake for about 35 minutes, or until cake tester comes out with a few moist crumbs clinging to it. Cool completely in pan.

Option - buy a box of brownie mix!

Topping-

Gently heat liqueur to a boil, remove from heat.
Whisk in white chocolate until it is completely melted and mixture is smooth.
Refrigerate until mixture becomes thick enough to spread, stirring occasionally, about 30 minutes.
Spread topping over brownies and refrigerate until cold.
Let stand at room temperature for 30 minutes before serving.
Lift foil to remove it and brownies out of pan,
.

Orange Pomegranate Pound Cake for Tu B'Shvat

Ingredients:
2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons grated orange zest
1/3 cup light olive oil
1 cup granulated sugar
2 large eggs
2 teaspoons orange liqueur, such as Grand Marnier
3/4 cups low-fat buttermilk
1/4 cup finely chopped almonds and/or walnuts

Option - powdered sugar sprinkled on top when done

Option - pomegranate sauce:

1 cup pure pomegranate juice
3/4 cup sugar
1/4 cup orange liqueur
2 teaspoons orange zest
1 cup pomegranate arils

Directions:

Preheat oven to 325°F.

1. Grease a 9" x 5" loaf pan and press nuts into the bottom and sides of the pan.

2. In a bowl, combine flour, baking powder, orange zest and salt

3. In a large mixing bowl, beat oil and sugar until well blended.

4. Add the eggs one at a time into oil/sugar mixture, beating well after each addition.

5. Add orange liqueur and mix well.

6. Add half of the flour mixture, and half of the buttermilk; stir to blend.

7. Stir in the remaining flour and buttermilk.

8. Spread batter into the prepared pan and bake for 50 to 55 minutes or until done.

9. Cool in the pan at least 15 minutes.

10. Invert, remove from pan and cool for another 5 minutes.

Optional - Sprinkle with powdered sugar and serve with a tablespoon of pomegranate sauce on each slice.

Pomegranate Sauce:

Score 1-2 fresh pomegranates and place in a bowl of water.

Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top.

Sieve and put the arils in a separate bowl.

Reserve 1 cup of the arils from fruit and set aside.

Mix together in a saucepan pomegranate juice, sugar and orange liqueur.

Cook until mixture is reduced and thick.

Stir in orange zest and pomegranate arils.

Pour over top of cake or individual slices.

Thank You POM for this wonderful recipe!

APRICOT RASPBERRY RUGELACH - HANUKKAH

(Good Housekeeping)


INGREDIENTS-

1 cup softened butter
8 oz package softened cream cheese
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups flour
3/4 cup sugar
1 cup chopped walnuts
3/4 cup dried apricots, chopped
1/4 cup packed light brown sugar
1.5 teaspoon cinnamon
1/2 cup seedless raspberry preserves
1 tablespoon milk

DIRECTIONS-

1. Using a mixer on low speed, blend butter with cream cheese smooth.
2. Mix in vanilla extract, salt, 1 cup of the flour, and 1/4 cup of the sugar
3. With spoon, stir in remaining flour.
4. Divide dough into 4 equal pieces. Wrap each with plastic wrap and refrigerate overnight
5. Make the filling the next day...
6. Stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons sugar, and 1/2 teaspoon cinnamon until well mixed.
7. Line 2 large cookie sheets with foil; grease foil. Set aside.
8. On lightly floured surface, using floured rolling pin, roll 1 piece of chilled dough into a 9-inch round, keeping remaining dough refrigerated.
9. Spread flattened dough with 2 tablespoons raspberry preserves.
10. Sprinkle with about 1/2 cup apricot filling; gently press filling onto dough.
11. With pastry wheel or sharp knife, cut dough into 12 equal wedges.
12. Starting at curved edge, roll up each wedge, jelly-roll fashion.
13. Place cookies on foil-lined cookie sheet, point-side down, about 1/2 inch apart. Repeat with remaining dough, one portion at a time.
14. Preheat oven to 325 degrees F.
15. In cup, mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon.
16. Brush rugelach with milk.
17. Sprinkle with cinnamon-sugar.
18. Place rugelach on 2 oven racks about 30 to 35 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time.
19. Immediately remove rugelach to wire racks to cool. Store in tightly covered container.

BREAD PUDDING - CHRISTMAS & THANKSGIVING RECIPE

This is a sweet side dish or dessert from the "old days." It's not a pudding at all and assembled like an upside down cake. If you like upside down cakes, custard, pie or moist cakes you should give this a try. It has a mild taste and is "comfort food" for many. If you like raisins or brown sugar then you will love this recipe!

Ingredients:

double boiler (or a small pan inside a larger pan)

1 cup brown sugar (more if you are a brown sugar addict)

1/2 cup traditional or golden raisins

5 slices good quality bread, buttered, crusts removed and cut into long strips

3 eggs

2 cups whole milk

1.5 tsp vanilla

1.5 tsp cinnamon

Optional - serve topped with whipped cream or vanilla ice cream

Instructions:

1. lightly oil insides of smaller/inside pan

2. add brown sugar, smooth it evenly on bottom

3. evenly distribute raisins over brown sugar layer

4. top with the bread, evenly

5. in a separate bowl, whisk together eggs, milk, vanilla and cinnamon

6. pour this mixture on top of the bread

7. steam for 1.5 hours

8. invert onto serving platter

9. serve warm or cold

10. keep leftovers in refrigerator

CHOCOLATE HOMEMADE TRUFFLES

Ingredients:

2.5 pkgs BAKER's semi-sweet chocolate (break up into small pieces)

8 oz softened Cream Cheese

Optional - very finely chopped nuts, sprinkles, cocoa or chocolate drink powder, cake/cookie decorating icing

1. Melt 8 chocolate squares under low heat

2. Beat cream cheese with mixer until creamy

3. Add melted chocolate into cream cheese and blend well

4. Refridgerate mixture until firm (like play dough)

5. Remove from refrigerator and form into balls (about half to 3/4 the size of golf balls)

6. Place on waxed papered cookie sheet. Push each ball down very gently to form a small, flat bottom

7. Melt remaining chocolate

8. Gently poke top of each ball with a fork and then dip it into the melted chocolate

9. After dipping each ball, set it back onto the waxed paper and top with optional toppings. But wait until all balls are done being dipped if you want to use the icing.

10. Refrigerate at least 1 hour

11. Serve from a pretty plate or put into individual paper/foil candy cups

Sugar Substitutes

And now a note from our sponsor:

Did you know that during World War II there was a sugar shortage? In the search for anything sweet, a German scientist discovered XYLITOL which can be derived from plants. Finland was the first to start using xylitol. They started extracting/processing their xylitol from birch trees.

Today we have plenty of sugar to go around but now everyone's in search of a sugar substitute to cut calories. Xylitol can be derived from berries, fruits, corn cobs and birch trees. It has a 1 for 1 substitution for sugar and is just as sweet. Xylitol has only 2.4 calories per gram.

There is also ERYTHRITOL, a sweetener that derives from grapes, melons, mushrooms and some fermented foods. This product has a glycemic index of 0 with only 0.2 calories per gram. One cup equals 2/3rds cup of sugar in baking. At the end of this article is a delicious scones recipe using Erythritol.

Several companies sell alternative sweeteners but only one is "green" about it. EMERALD FOREST goes to extra lengths to protect their customers and the environment:

• Trees are not used in order to preserve our world's forests
  
• Farms do not use pesticides or genetic engineering


• These farms are visited regularly by Emerald Forest inspectors
  
• Waste water from the production facilities is cleaned up before leaving the plant

If you are interested in Xylitol or Erythritol, visit Emerald Forest's website- http://www.emeraldforestxylitol.com/. There is alot of information about this Colorado company and their products as well as a way to buy online.

Here's the recipe I promised-

Creamy Scones

Ingredients:
3 ½ cups pastry flour
2 teaspoons baking powder
½ teaspoon salt
½ cup erythritol
2 eggs
½ cup (1 stick) butter
⅔ cup milk
½ cup orange juice
¼ cup raisins, cranberries, currants, or nuts

Directions:
Preheat oven to 375°.
Line a baking tray with parchment paper or oil the tray lightly.
Mix dry ingredients together in a large bowl.
Add the butter to the mixture with a pastry cutter until crumbly.
Stir in the liquid ingredients and add fruit or nuts.
Mix with a fork until well blended.
Turn onto a floured surface.
Flour your hands and shape the mix into two circles.
Cut the circles into quarters or eighths. Place on the baking tray.
Bake 15-18 minutes.
Note: Frost with a blend of erythritol or powdered sugar, maple syrup/substitute and vanilla extract.
Add a small amount of milk as needed.
Time to Prepare: 20 minute
Yield: 8-16 small scones
Recipe courtesy of Jules Marie© 2008


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JACKIE'S LEMON YOGURT CAKE

1.5 cups flour

2 tsp baking powder

1/2 tsp kosher salt

7 or 8 oz lemon yogurt

1.3 cups sugar

3 room temperature eggs

3 tsp lemon zest

1/2 tsp vanilla extract

1/2 cup canola oil

1/3 cup freshly squeezed lemon juice

Glaze-

1 cup powdered sugar

2 TBSP freshly squeezed lemon juice

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1. preheat oven to 350F

2. grease and flour loaf pan

3. sift together flour, baking powder and salt

4. in another bowl, mix eggs, yogurt, 1 cup sugar, vanilla and lemon zest

5. whisk dry ingredients into moist ones - don't over mix!

6. fold in oil

7. pour into loaf pan and bake 50 minutes. Use toothpick test to see if done

8. make topping-

9. mix remaning 1/3 cup sugar and 1/3 cup lemon juice in small pan

10. heat over medium heat until sugar is dissolved and mix is clear. Remove from heat.

11. Once cake is done, cool 10 minutes.

12. remove cake from pan and place on plate

13. using knife, make slits all over top of cake, being careful to not cut all the way through

14. drizzle sugar/lemon topping over top

15. scoop up any overflow and put back on top of cake

16. once cake is completely cool, make the glaze and slowly pour over top of cake.

NUT & DATE FUDGE / RANGINAK

INGREDIENTS:
1.5 lbs white/vanilla chocolate bark, wafers or chips (craft stores, baking aisle at market, candy supply stores). Can also use "confectioners coating"
1-14oz can sweetened condensed milk
1/8 tsp salt
1.5 tsp white vinegar
1 lb pitted dates
1/2 lb walnut halves (halved again, so you have quarters)
1 cup finely chopped walnuts
1 cup slivered pistachios or almonds for garnish
1 tsp vanilla extract

__________________________
1. Put one piece of walnut into each date and fold it closed
2. Arrange dates facing up into a wax-paper lined 8 or 9 inch pan.
3. In large sauce pan, melt bark/wafers/chips over very low heat.
4. Once melted, stir in salt
5. Remove from heat
6. Stir in chopped walnuts, vanilla, condensed milk and vinegar. Mix well
7. Pour carefully around and then over dates/nuts, filling in crevices
8. Garnish with pistachios or almonds across the top
9. Store in tightly covered container at room temperature once cooled.

BAKLAWA / BAKLAVA

INGREDIENTS:

1 lb. Filo pastry sheets

1 lb melted, rendered butter (melt for 30 minutes over low heat, put it in the refrigerator for 30 minutes, scrape off & discard top residue)

1 lb ground, unsalted cashews or pistachios

1 cup sugar

1/4 tsp allspice

1/2 tsp cinnamon

Syrup-
2 cups sugar
3/4 cup water
2 TBSP orange blossom flavoring or juice of 1 lemon or orange
________________________________________

1. Preheat oven to 350F
2. Mix nuts, sugar, allspice and cinnamon
3. Cut pastry sheets to fit 9x15 baking pan. Keep them covered with wet towels to prevent drying out
4. Spread one sheet across bottom of pan and brush with melted butter
5. Add alternating layers of sheets and brushed on butter until you have it 20 sheets deep
6. Pour nut mixture on top and spread evenly
7. Put layers of pastry & melted butter on top until all sheets have been used
8. Slice with knife into squares/servings
9. Bake for 1 hour at 350
10. While baklawa is baking, make syrup-
11. Combine sugar and water in pan and bring to boil
12. Continute to stir until syrupy - about 10 minutes
13. Mix in orange blossom flavoring
14. Put in refrigerator immediately
15. You need to baklawa to be done and the syrup to be COLD before combining
16. Once these conditions are meet, pour the cold syrup on top of of the warm baklawa.

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Fall Recipes-

These are my autumn offerings. Hope you enjoy them. Comments are appreciated. The first week of December, I'll be posting recipes for some more holidays - Eid-ul-Adha, Hanukkah, Christmas and Kwanzaa.

Thanksgiving Recipes- Pennsylvania Pumpkin-Maple Pie

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1/2 cup packed brown sugar
1/4 cup maple syrup
1/2 tsp cinnamon
1/2 tsp allspice
1/2 tsp nutmeg
1/2 tsp salt
3 lightly beaten eggs
2 cups drained/well-mashed pumpkin
(or 16oz can pumpkin pie filling)
1 & 1/4 cups evaporated milk
9" pie shell
Whipped cream:
1/2 cup heavy cream
2 TBSP extra maple syrup
1 tsp vanilla
*********************************
1. Preheat oven to 450F
2. Blend together sugar, syrup, cinnamon, allspice, nutmeg, salt and eggs.
3. Stir in the pumpkin and milk
4. Pour into pie shell and bake 15 minutes
5. Change temperature to 300F and bake another 25-30 minutes (do knife test 1" from rim of pie)
6. Pie is done if knife comes out clean.
7. Cool pie
Serving option - drizzle more maple syrup on top of pie.
8. Whip the heavy cream, then add in the extra maple syrup and vanilla just before finishing whipping. Put a dollop of this on each slice of pie just before serving.
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