let's start with what's important, shall we?
pies, cakes, cookies,
puddings and other sweet things
apple crisp
5 granny smith apples, sliced
4 tablespoons sugar
1/2 teaspoon cinnamon3/4 cup butter
1/2 cup brown sugar
1/2 teaspoon cinnamon
1 1/2 cups oatmeal
3/4 cup flourIn one bowl, mix apples, sugar and cinnamon. Place fruit into ungreased baking dish. In another bowl, beat the butter, brown sugar, and cinnamon together. Add the oatmeal and flour. Mix until the texture is course crumbs. Sprinkle the oatmeal mixture over the fruit. Bake at 375 degrees for 35 minutes. The topping should be golden brown when done. Let cool for 1 hour before serving.
charoset
3 apples
1/4 cup nuts
1/4 cup raisins
1/4 cup kosher wine
1/4 cup sugar
1 teaspoon cinnamonChop the apples into bite sized pieces. Add the rest of the ingredients. Stir. Refrigerate to blend flavors.
essentialist brownies
2 squares Baker's semi-sweet chocolate, shredded
1 stick butter
1 cup sugar
2 eggs
1/2 cup flour
pinch of salt
nuts (optional)Melt butter. Add shredded chocolate and melt. Beat in sugar and eggs. Add flour and salt (and nuts). Put into 9" x 9" greased and floured pan. Bake at 350 degrees, 25 minutes.
one bowl brownies
(from Baker's chocolate wrapper)4 squares Baker's unsweetened chocolate
3/4 cup butter
2 cups sugar
3 eggs
1 teaspoon vanilla
1 cup flour
1 cup chopped nutsMelt chocolate and butter in heavy saucepan on very low heat, stirring constantly. Stir sugar into chocolate until well blended. Mix in eggs and vanilla. Stir in flour and nuts until well blended. Spread in greased, foil-lined 13 x 9 inch baking pan. Bake at 350 degrees (325 for glass baking dish) for 30-35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Do not overbake. Cool in pan. Cut into squares.
pastry pie crust
(grandma Mary's)2 cups flour
1/2 teaspoon salt
1/2 cup vegetable oil
1/4 cup milk
1 tablespoon lemon juiceStir all ingredients together. Divide into 2 balls. Roll out between waxed paper. Transfer from waxed paper to pie plate. Bake at 425 degrees for 5 minutes. Fill with your favorite pie filling.
This recipe is from Allan's grandma Mary. She says it makes a double crust for a 9" deep-dish pie. She also says not to cut the recipe in half, but that you can double it or 1 1/2 it without any problems.
pumpkin pie
(from the Libby, Libby, Libby, label, label, label)1 unbaked 9 inch deep dish pie shell
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg (not on the label, I just like the way it tastes)
1 tablespoon molasses (again, not on the label--it's Allan's family's secret ingredient--I like the way it tastes)
2 eggs
1 3/4 cups Libby's pumpkin (15 ounce can)
1 1/2 cups evaporated milk (12 ounce can)Beat eggs lightly in large bowl. Stir in pumpkin, sugar, and spices. Stir in evaporated milk. Pour into pie shell. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake for 40-50 minutes longer or until knife inserted near center comes out clean. Cool for two hours. Serve immediately or chill. (do not freeze.)
key lime pie
(day day's real version)graham cracker pie crust
2 cups crackers
1/2 cup sugar
1/4 cup butterkey lime filling
1 can condensed milk
4 egg yolks
1/2 cup key lime juice
1 egg whiteFirst make the crust. Mix the sugar with the crushed crackers. Add the melted butter. Press into bottom of pie plate. Bakes 7 minutes at 200 degrees to crisp.
Now make the filling. Mix the condensed milk with the egg yolks. Slowly add the key lime juice. In a separate bowl whisk the egg white until it forms stiff peaks. Fold the egg white into the key lime mixture. Pour into crust. Chill overnight.
key lime pie
(mama's fat free version)graham cracker pie crust
2 cups crushed crackers
1/2 cup sugar
1/4 cup butterkey lime filling
1 can no fat sweetened condensed milk
1/2 cup key lime juice
1 small container of low fat cool whipFirst make the crust. Mix the sugar with the crushed crackers. Add the melted butter. Press into bottom of pie plate. Bakes 7 minutes at 200 degrees to crisp.
Now make the filling. Slowly whisk the lime juice into the sweetened condensed milk. Fold in the cool whip. Pour mixture into graham cracker crust. Chill for an hour or two. Chow down.
pecan pie
(day day's version)3 eggs
3/4 cup sugar
3/4 cup karo sugar
1 stick butter
1/2 teaspoon vanilla
1/2 to 3/4 pound pecans
pinch salt
1 unbaked 9 inch deep dish pie shellBoil sugar, karo & butter, slowly whisk in well-beaten eggs. Add vanilla and salt. Pour pecans into unbaked pie shell until they fill just below the lip. Pour filling over pecans, making sure to keep it off the lip of the shell. Bake at 350 degrees for 40 minutes. The jiggly center sets as it cools.
Newbie notes:
Bring to a boil on medium, or lower, so that all of the sugar crystals are dissolved prior to reaching a boil. Once sugar is dissolved, boil for one minute and remove from heat.
Warm sugar will napalm the careless; do this near a cold water source:
After a minute, start dropping small drips from a silicone spatula onto a thin plate. If the drip doesn't burn you through the plate, touch it and see if it is at "soft ball" stage, or close to it.
When the dissolved sugar is cool enough to touch, start whisking eggs into it. Drop eggs in very slowly, so as to blend eggs into sugar, without making scrambled egg lumps.Many people believe it is important to put foil around the exposed pie shell edge so the crust doesn't get burned. This is probably more important with home made pie shells.
three-step cheese cake
24 ounces of fat free cream cheese
3/4 cup sugar
1 teaspoon vanilla
three eggs
1/3 cup cracker crumbs
1 1/2 cups fruitStep 1. Mix cream cheese, sugar, vanilla. Add eggs. Mix until just blended. Spray pie plate with Pam. Sprinkle bottom with cracker crumbs.
Step 2. Pour mixture into pie plate.
Step 3. Bake at 325 degrees for 45 minutes or until center is almost set. Refrigerate for 3 hours or overnight. Top with fruit.
(here's the kicker--there's only 20 grams of fat for the entire cheese cake!)
rum cake
Use a vanilla or chocolate box cake mix. Follow the directions *except* substitute 1/2 cup rum for 1/2 cup water. Line the bottom the cake pan with chopped pecans. Bake following the box directions.
Top it with rum glaze:
1 stick butter
1 cup sugar
1/4 cup water
1/4 cup rumBoil butter, sugar, and water together for 5 minutes. Add rum. Drizzle over cake while both are still very warm. Let glaze soak in between spoonfuls.
tiramisu flavored cake
Use a vanilla box cake mix. Follow the directions. *except* substitute 1/2 cup creme de cacao liquor for 1/2 cup water. Add 1 tablespoon cinnamon. Bake following the box directions.
Top it with mocha frosting:
1 stick butter, softened
2 cups powdered sugar
1/4 cup of cold coffee sludge (1 tablespoon of coffee grounds soaked in enough warm water to make 1/4 cup, then chilled)Cream butter. Add some of the sugar. Add the coffee. Add the rest of the sugar. Spread on cooled cake.
banana cake
3/4 stick butter, softened
1 cup sugar
2 eggs
1 cup mashed bananas
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon baking powder
1 cup butter milk or 1 cup skim milk plus 1/2 teaspoon vinegar
2 1/4 cups flourGrease and flour pan. Mix ingredients in order listed. Bake at 350 degrees, 30-40 minutes. Top with powdered sugar.
carrot cake
1 1/2 cups sugar
1 cup vegetable oil
3 eggs
2 cups flour
1/2 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon nutmeg
3 cups carrots, grated
1/2 cup raisins
1/2 cup chopped pecansGrease and flour pan. Mix ingredients in order listed. Bake at 350 degrees, 35-45 minutes. Serve topped with powdered sugar.
quick scratch yellow cake
1/2 cup butter
1 1/2 cups sugar
2 eggs
3 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon vanilla
1 cup milk
2 1/3 cups flourCream butter. Add sugar, blend well. Add eggs, blend very well. Add baking powder, salt, and vanilla, blend well. Alternate adding the flour and the milk. Pour batter into greased and floured pan. Bake at 350 degrees for 25-30 minutes or until toothpick inserted in center comes out clean.
Variation for white cake:
Prepare as for yellow cake except use 3 egg whites for the 2 whole eggs. Whites may be beaten separately then folded into the rest of the batter for a lighter cake.Variation for chocolate cake:
Add 1/4 cup cocoa powder to the basic cake mix prior to adding the milk.Variation for spice cake:
Add 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon allspice to the yellow cake mix.Variation for pineapple upside down cake:
Melt 1/2 cup butter in the bottom of the cake pan. Add 2/3 cup brown sugar, stirring into the butter. Arrange pineapple slices in the pan. Top with yellow cake mix. Bake 30-35 minutes. Cool 5 minutes. Invert cake onto cake plate.
one bowl macaroons
5 1/3 cups (14 ounces) coconut flakes
1 can (14 ounces) sweetened condensed milk
2 teaspoons vanillaMix coconut, milk, and vanilla in large bowl. Drop by teaspoonfuls 1 inch apart onto well-greased cookie sheets. Press down ends of coconut with back of spoon. Bake at 350 degrees, 10 to 12 minutes or until golden. Remove immediately from cookie sheets. Cool on wire racks. Makes about 4 dozen.
maple pecan cookies
2 sticks butter
1/2 cup sugar
1 large egg yolk
4 tablespoons maple syrup
1/2 teaspoon vanilla
2 cups flour
1 1/4 cups pecans, choppedBeat the butter until creamy. Gradually beat in the sugar. Add the maple syrup, egg yolk, and vanilla and mix until blended. Mix in the flour and pecans. Divide the dough in half and shape into long logs. (The easiest way to get a nice circular shape is to place the dough on the plastic wrap, pull the wrap around the log and roll with your hands until round. You may have to rewrap the log with a fresh piece of plastic wrap.) Refrigerate until firm--at least 2 hours. Take the dough out the fridge one roll at a time, unwrap and slice the dough about 1/2 inch thick. Place the disks on an ungreased cookie sheet and bake at 350 degrees for 15 minutes or until golden. Transfer to a wire rack to cool.
biscotti
1 stick butter
3 cups flour
1 tablespoon baking powder
3 eggs
1 cup sugar
1 teaspoon vanilla
1/2 cup almonds, pecans, raisins, chocolate chips, fennel seeds, or whatever strikes your fancy
some extra flourMelt butter and let it cool. Mix the flour and baking powder in one bowl. In another bowl, beat the eggs and sugar until light and fluffy. Add the melted butter and the vanilla to the eggs and sugar. Fold the wet mix into the dry mix. Fold in the 1/2 cup of almonds (or whatever you like here). Put tinfoil on a cookie sheet. Flour your hands. Split dough in half and form each half into a 12" x 2" oblong. Place the two oblongs of dough side by side on the cookie sheet. Bake at 350 degrees for 30 minutes or until golden. Let them cool then cut them on the bias (long diagonal slices). If you want them extra crunchy, put the slices back on the cookie sheet and bake them for another 5 minutes.
peanut blossoms
(Shelby's recipe)9 ounces hershey's kisses
1/2 cup butter
3/4 cup peanut butter
1/3 cup sugar plus some extra for rolling
1/3 cup brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon soda
1/2 teaspoon saltMix butter and peanut butter. Add sugar and beat until fluffy. Add egg, milk, vanilla. Add flour, soda, salt. Shape dough into 1" balls. Roll in sugar. Bake at 375 degrees for 8-10 minutes. Top cookies with hershey's kisses as soon as they come out of the oven.
snickerdoodles
1 cup butter
2 cups sugar
2 eggs
2 teaspoons baking soda
1 teaspoon vanilla
4 teaspoons nutmeg
1/3 cup milk
4 cups flour
some cinnamon-sugar.Mix in order listed. Roll into 1-inch balls. Dip tops of balls in cinnamon-sugar mixture. Place on cookie sheet. Bake 350 degrees 10-11 minutes or until golden brown.
ruth's monster party cookies
(Jane's recipe for Ruth)1/2 cup butter at room temperature (1 stick)
1 1/2 cups peanut butter
2 1/2 cups brown sugar (1 box)
2 eggs
3 tablespoons milk
1 teaspoon vanilla
2 teaspoons baking soda
4 1/2 cups oatmeal
1 cup nuts
1 cup chocolate chipsDrop by ice cream scoops onto ungreased cookie sheet (about 2" balls). Bake at 350 degrees for 11 minutes. Do not overbake. They come out very soft but harden up as they cool.
I created this cookie recipe for my friend Ruth who doesn't eat wheat. They are very tasty, but the recipe makes a ton of cookies. I will usually make the batter, bake a few cookies, and put the rest of the batter in the fridge to bake later.
Jane's shortbread teacakes
2 sticks butter
1 cup powdered sugar
1 tablespoon vanilla
1/4 teaspoon salt
1 tablespoon nutmeg
2 1/4 cups flour
3/4 cup finely chopped pecansCream butter. Add powdered sugar, vanilla, salt, nutmeg. Add nuts and flour. Stir until the dough sticks together. Roll into 1 inch balls. Bake 9 minutes at 400 degrees. When cool, roll in powdered sugar.
chewy chocolate cookies
(mama's recipe)2 sticks butter at room temperature
2 cups sugar
2 eggs
2 teaspoons vanilla
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup powdered cocoa
2 cups flourMix in order listed. Refrigerate dough until chilled. Roll into 1" balls. Place 2" apart on cookie sheet. Bake 8-10 minutes at 350 degrees. Do not over bake--they come out very soft but firm up as they cool.
Optional: Before baking dip top in sugar. After baking, when cooled, drizzle with chocolate glaze.
meringues
6 egg whites
1/2 teaspoon cream of tartar
1 1/2 cups sugarCover cookie sheet with brown paper (from paper bag). Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time. Beat until stiff and glossy. Bake 45 minutes at 250 degrees. Turn oven off. Leave in oven 1 hour. Cool at room temperature.
Tollhouse chocolate chip cookies
(recipe from the chocolate chip bag)
2 sticks butter
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
2 eggs
2 1/2 cups flourMix in the order listed. Bake 350 degrees for 8-10 minutes. Can't beat the old standard.
refrigerator gingersnaps
2 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 teaspoons ginger
1 1/2 teaspoons cinnamon
1/2 teaspoon cayenne pepper
1/2 cup butter, room temperature
1/2 cup sugar
1/2 cup molasses
1/2 cup ready-to-eat branSift together flour, soda, salt, ginger, cinnamon, and cayenne. Set aside. Mix together until creamy butter, sugar, and molasses. Add flour mixture, then bran. Mix until well blended. On a large sheet of waxed paper or foil, shape the dough into a roll with a diameter of 2 inches. Wrap the roll securely and refrigerate for several hours or overnight. Slice chilled dough 1/8 inch thick and place on ungreased cookie sheet. Bake at 375 degrees for 10 minutes.
bread pudding
6 slices stale bread
2 tablespoons butter, melted
1/2 cup raisins
4 eggs, beaten
2 cups milk
3/4 cup sugar
1 teaspoon cinnamon
1 teaspoon vanilla
1/4 teaspoon nutmegBreak bread into small pieces and place in an 8 inch square baking pan. Drizzle melted butter or margarine over bread. Sprinkle with raisins. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, lightly pushing bread down with a fork until it is covered and soaking up the egg mixture. Bake for 45 minutes at 350 degrees, or until the top springs back when lightly tapped.
rice pudding
3/4 cup uncooked white rice
1 1/4 cups water
1 1/2 cups milk
1/3 cup sugar
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 cup raisins
1 tablespoon butterIn a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. In the top of a double boiler over simmering water, combine the now-cooked rice, milk, sugar, vanilla, raisins, and butter. Cook, stirring occasionally, until thickened, 20 to 30 minutes.
Personally, I skip the double boiler part. I just dump the rest of the ingredients in with the rice and cook over medium heat until it thickens--stirring constantly so nothing burns, of course.
For chocolate rice pudding add 2 tablespoons unsweetened cocoa.
vanilla pudding
1/3 cup sugar
3 tablespoons corn starch
1/4 teaspoon salt
2 1/2 cups milk
1 1/2 teaspoons vanillaIn a saucepan, combine the sugar, corn starch and salt. Add milk and cook over medium heat, stirring constantly until mixture thickens. Add vanilla and continue to cook for 2 to 3 minutes. Pour into a bowl (or bowls) and refrigerate until firm.
For chocolate pudding add 2 tablespoons unsweetened cocoa.
flan
1 cup sugar
3 eggs
1 (14 ounce) can sweetened condensed milk
1 cup milk
1 tablespoon vanilla extract
1/2 teaspoon almond extractIn a medium saucepan over medium heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch baking dish, turning the dish to evenly coat the bottom and sides. Set aside. In a large bowl, beat eggs. Beat in sweetened condensed milk, milk, and vanilla until smooth. Pour egg mixture into baking dish. Place the baking dish into a larger pan filled with 1/2 inch of water. Bake 60 minutes at 325 degrees. When completely cool, run knife around edges to loosen flan and carefully invert on serving plate with raised lip.
crème brûlée
4 egg yolks
3 tablespoons sugar
2 cups heavy cream
1/3 cup brown sugar
4 cups berriesBeat egg yolks in medium bowl with electric mixer on high speed, 5 minutes or until thick and light yellow. Gradually beat in sugar. Heat cream in medium saucepan over medium heat until just hot to the touch. A little at a time, so the eggs do not curdle, stir half of the cream into the egg yolk mixture. Then stir all the egg yolk and cream mixture into the remaining cream in the saucepan. Cook, stirring continuously, over low heat, 5 to 8 minutes, until mixture thickens; do not boil. Pour custard into 9 inch pie plate, cover and refrigerate 2 to 24 hours. Before serving, sprinkle with brown sugar and place under preheated oven broiler, or use a kitchen torch to melt sugar. Serve with berries.
jolly green jelly
9 large jalapeño or hot cherry peppers, seeds removed
5 cups sugar
1 1/2 cups cider vinegar
1 package (3 ounces) fruit pectin
green food colorFinely chop the peppers. Place peppers in a large pot. Add sugar and vinegar. Bring to a full boil over high heat, stirring frequently. Boil 2 minutes. Stir in pectin and return to a boil. Boil 1 minute. Remove from heat and skim off any foam that comes to the surface. Stir in food color to desired shade. Rinse clean jars in hot water and immediately fill with the jelly. (jars need to be hot so they don't crack when the jelly hits them.) Seal jars, allow to cool to room temperature, and refrigerate.
Please note:
By making this recipe in very clean hot jars and refrigerating, the jelly will keep in the fridge for up to three months. However, this is not a truly canned/preserved recipe unless you sterilize the jars and follow sterile canning procedures.
candied citrus peel
(in six easy steps)
3 large grapefruit or 6 large navel oranges
3 1/2 cups sugarStep 1. Score peel of each fruit into quarters, cutting just through the rind and white pith. Pull peel from fruit. Save fruit to use in salad. Cut peel into strips about 1/4 inch wide.
Step 2. In a 4 quart saucepan, combine peel and enough water to cover. Heat to boiling on high. Boil 5 minutes. Drain.
Step 3. Repeat step 2 two more times, draining peel well and using fresh water each time (a total of 3 blanchings in all).
Step 4. In 12 inch skillet, combine 2 1/2 cups sugar with 1 1/2 cups water. Cook over high heat, stirring constantly until sugar dissolves and mixture boils. Boil syrup 15 minutes, stirring occasionally. (If using a candy thermometer the temperature should read 230-235 degrees.)
Step 5. Add drained peel to syrup in skillet and stir to coat evenly. Reduce heat to medium-low and simmer, partially covered, 1 hour or until peel has absorbed most of the syrup, stirring occasionally. Remove cover and continue simmering for 15 minutes or so, stirring gently until most of the syrup is absorbed.
Step 6. On wax paper, place remaining cup of sugar. With tongs, lightly roll peel, a few pieces at a time, in sugar. Place in single layer on wire racks. Let peel dry at least 12 hours or overnight. Dry longer if necessary. Peels should be dry on the outside but still moist on the inside. Store at room temperature in tightly covered container up to 1 month.
Note: This recipe also makes a great candied ginger. And, if you save the unabsorbed syrup from the candied ginger, you can stir it into seltzer for a ginger ale that puts Vernor's to shame.
ganache
(from Marcelle's Death by Chocolate tv show)3/4 cup heavy cream
2 tablespoons butter
6 ounces semi-sweet Baker's chocolate, chopped fineBring heavy cream and butter to a boil. Pour over chopped chocolate. Mix well. Devour (as frosting, topping, fudge, torte filling, mousse, etc.)
Jane notes: ganache is very versatile as a desert. If you chill it you can shape it into truffles. If you whip a little it becomes frosting. If you whip it a lot it becomes chocolate mousse. If you pour it in a pan and chill it, you can call it fudge. If you spread it between layers of a cake, the cake becomes a torte.