Peach Crumb Bars

 16 Tbsp unsalted butter, room temperature

1 cup sugar

2 egg yolks

1 tsp vanilla extract

2 1/3 cups flour

1 tsp baking powder

1/2 tsp salt

1/2 cup apricot preserves

2 large ripe peaches

1 Tbsp brown sugar

 1 tsp cinnamon

1/2 tsp ground ginger

1.  In the bowl of an electric mixer, cream the butter and sugar until light and fluffy 3-5 minutes.  Add egg yolks one at a time, mixing between each addition until incorporated.  Add vanilla and mix.  The dough may look curdled but that is normal.

2.  Add the flour, baking powder, an salt.  Mix until just combined and no dry streaks remain, 1-2 minutes.

3.  Line an 8x8 baking dish with a parchment sling and butter the sides.  Add half of the dough to the prepared pa and press evenly to create the bottom crust.

4.  Spread jam on the bottom crust.  Line the sliced peaches over the preserves.  This usually takes three rows, an as long as the peaches are even,, overlap peaches if necessary. Sprinkle with brown sugar, cinnamon, and ground ginger.  Top with the remaining dough by breaking it into small pieces evenly over the peaches.

5.  Bake in a preheated 350 degree oven for 35-45 minutes.  If the top seems to be getting too brown, cover with foil.  The bars will become puffed an golden on the top an the edges should have a little bubbling from the preserves.

6.  Remove from the oven and let cool completely before cutting, at least 4 hours, IF not they will not cut well.  Remove parchment sling and cut into squares.

Recipe:  Wise Guide

Apple Strudel

 1/4 cup + 1 1/2 Tbsp warm water (80 degrees)

1 3/4 Tbsp sunflower oil

1/2 tsp vinegar

1/8 tsp salt

1 cup flour + 2 1/2 Tbsp

Mix together by hand.  Knead for 10 minutes.  Set in an oil lined bowl to rest for 1 hour.

Filling:

1/2 cup sugar

1/4 cup walnut or pecans

1/3 cup raisins

1/2 tsp lemon zest

1 tsp cinnamon

2-3 granny smith apples

 

Roll out the dough on a cloth to a large circle and very thin.

2 Tbsp melted butter

1 Tbsp breadcrumbs

Brush on melted butter onto dough circle.  Sprinkle on breadcrumbs.  Top with filling.  Use towel to help roll.  Bake in a 350 degree oven for 30 minutes.  Can add an egg wash on top.

Recipe:  Farmers Country Kitchen

A 400 year old recipe

Red Velvet Cake

 1/2 cup butter, softened

1 1/2 cups sugar

2 large eggs, room temperature

2 bottles (1 oz each) red food coloring

1 Tbsp white vinegar

1 tsp vanilla extract

2 1/4 cups cake flour

2 Tbsp baking cocoa

1 tsp baking soda

1 tsp salt

1 cup buttermilk

Frosting:

1/2 cup cold water

1 Tbsp cornstarch

2 cups butter, softened

2 tsp vanilla extract

3 1/2 cups confectioners sugar

1.  Preheat oven to 350 degrees.  Cream butter and sugar until light and fluffy, 5-7 minutes.  Add eggs, 1 at a time, beating well after each addition.  Beat in food coloring, vinegar and vanilla.  In another bowl, whisk together flour, cocoa, baking soda and salt; and to creamed mixture alternately with butter milk, beating well after each addition.

2.  Pour into 2 greased and floured 9 inch round baking pans.  Bake until a toothpick inserted in the center comes out clean, 20-25 minutes.  Cool layers 10 minutes before removing from pans to wire racks to cool completely.

3.  For frosting, combine water and cornstarch in a small saucepan over medium heat.  Stir until thickened and opaque, 2-3 minutes.  Cool to room temperature.  Beat butter and vanilla until light and fluffy.  Beat in cornstarch mixture.  Gradually add confectioners sugar; beat until light and fluffy.  Spread between layers and over top and sides of cake

Miniature Peanut Butter Treats

 Cookie:

1/2 cup butter, softened

1/2 cup sugar

1/2 cup packed brown sugar

1 large egg, room temperature

1/2 cup creamy peanut butter

1/2 tsp vanilla

1 1/4 cups all-purpose flour

3/4 tsp baking soda

1/2 tsp salt

 

Filling:

42 miniature peanut butter- chocolate cups 

1.  In a bowl, combine the butter, sugars, egg, peanut butter and vanilla; beat until smooth.  Combine the flour, baking soda and salt; gradually add to creamed mixture.  Cover and chill for 1 hour or until easy to handle.

2.  Roll into 42 walnut-sized balls; place in greased miniature muffin cups.  Bake at 374 degrees for 8-9 minutes.

3.  Remove from oven; gently press 1 peanut butter cup into each cookie, forming a depression;  Cool for 10 minutes before removing to wire racks to cool completely.

Crepes

6 eggs

2 cups milk

1/4 cup oil

1/2 tsp vanilla

1/4 cup sugar

pinch of salt

2 cups all-purpose flour

1 cup boiling water

2 Tbsp melted butter

 

Put ingredients directly in a blender, eggs, milk, oil, vanilla, sugar, salt and flour.  Pulse for 3-5 times scraping down the sides and pulse 4 more times. Add the water and pulse 3 more times to combine.

Brush a nonstick pan with 2 Tbsp melted butter.  Using a 1/4 cup add batter to pan on medium/low heat for 2-3 minutes.  Flip for 2 more minutes on the other side.  Stack crepes on a plate.  Serve with toppings.

 

Toppings:

Nutella  (drizzzle nutella in a fine line.  Roll 2 ends in and then roll from smaller end and drizzle nutella on top)

strawberries  ( put strawberry slices down the center, pipe on whipped cream.  Fold. Top with whipped cream and a strawberry. Dust with powdered sugar)

whipped cream

powdered sugar

strawberry jam  (spread with jam and fold in half and then in half  again, like a triangle.  Sussette style)

Recipe:  simply home cooked

Lemon Pound Cake

 

Pound cake

• 3 cups all-purpose flour spooned and leveled off with a knife
• 1/2 tsp baking soda
  
• 1/2 tsp salt
• 1 cup unsalted butter softened
• 2 cups granulated sugar
  
• 1 cup buttermilk
• 2 tbsp grated lemon zest
• 3 tbsp fresh lemon juice
• 3 large eggs

Lemon icing

• 1 cup powdered sugar
• 2 tbsp lemon juice

• Sift the 3 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt in a bowl. Then set it aside for later.
• In a separate bowl combine 1 cup unsalted softened butter with 2 cups granulated sugar. It works best to do this using an electric hand mixer. It may seem like a lot of sugar but trust me, this loaf is big. So the extra sweetness is necessary.
• Once the sugar and butter are combined mix in 2 tablespoons lemon zest, 3 tablespoons lemon juice, and 3 eggs.
• Now mix in 1/3 of the buttermilk. You will need a total of 1 cup, but only add 1/3 cup at first. Once it's mixed, add in a third of the flour mixture. Continue interchanging a third of the buttermilk and a third flour of the mixture with mixing in between. This will ensure the batter is smooth and not lumpy.
• Line a 9×5 inch loaf pan with parchment paper and coat it with nonstick spray. Then pour the lemon pound cake batter into the loaf pan.
  
• Bake at 325 degrees Fahrenheit for 1 hour, then drop the temperature to 300 degrees Fahrenheit and bake for an additional 20 minutes. A good way to tell if the pound cake is baked through is by inserting a toothpick in the center of the loaf. If it comes out clean, your pound cake is done baking.
• Now make the icing by combing 1 cup powdered sugar with 2 tablespoons lemon juice in a small bowl. Tip: if you want to make the icing thicker, and some heavy cream or milk and a little more powdered sugar. Add a little at a time until you get your desired consistency.
• Once the lemon pound cake is baked, let it rest for 10 minutes in the pan, then transfer it to a cooling rack. Once it’s cooled, drizzle on the lemon icing. 
  Recipe:  simply home cooked.com
  

NJ Crumb Buns

 Cake:

2 1/4 cups all-purpose flour

3/4 cup milk

1/4 cup sugar

1 egg

 2 1/4 tsp yeast (1 pkg)

3/4 tsp salt

6 Tbsp butter

 

Combine together flour, milk, sugar, egg, yeast and salt.  Mix in a stand mixer.  Add 6 Tbsp butter, 1 at a time. Mix for 6 minutes on med/high speed. Pour into a 9x13 pan.  The dough will be very sticky.  Use your hands, with flour on them to press and cover the bottom of the pan.  Get it even and let it rise for 1 hour.

Crumb Topping:

18 Tbsp melted unsalted butter

3/4 cup brown sugar

3/4 cup sugar

1 1/2 tsp cinnamon

1/2 tsp salt

4 cups cake flour

In a bowl add butter, brown sugar, sugar, cinnamon and salt.  Mix well.  Add the cake flour.  Mix well.  Let sit for 10 minutes.  After 10 minutes, crumble topping onto cake dough breaking it up into little pieces.  

Bake in a 350 degree oven for 35 minutes.  Test with a toothpick.  Cool for 3 hours.  Use 2 spatulas to lift from pan.  Cut into 12 squares and dust tops with powdered sugar.  Serve.

Recipe:  Cooks Country

Cheese Blitzes with Raspberry Sauce

 Filling:

 11 oz whole milk ricotta

1/2 cup powdered sugar

2 Tbsp cream cheese

1/4 tsp salt

Mix together and set aside in refrigerator. 

Raspberry Sauce:

10 oz frozen raspberries

1/4 cup sugar

1/4 tsp salt

Cook in a small pot on stove on medium heat for about 8 minutes.  Stirring often.  Set aside.

Crepes:

2 cups all-purpose flour

2 tsp sugar

1/2 tsp salt

4 eggs

3 cups whole milk

3 Tbsp melted butter

Whisk together eggs and milk.  Pour 1/2 into the dry mixture in a medium bowl.  This helps get out the lumps. Add 3 Tbsp melted butter and the rest of the egg/milk mixture. 

In a 12 inch non-stick skillet add 2 Tbsp butter on medium heat.  Add 1/3 u of batter into the skillet adn swirl around to cover the bottom of the skillet.  Cook only o 1 side under lightly browned. Makes 12 crepes. 

To fill crepes with filling:  Add 2 Tbsp of the filling.  Fold up like a flat egg roll. (bottom and then sides). Browned side is on the outside with the seam, pale side has the filling.  Saute in 2 Tbsp butter 6 at a time on both sides., 2-4 minutes on each side.  Flip to brown other side.  

Plate with Raspberry sauce spooned on top.  Serve.

Recipe:  Cooks Country

Creamy Lemon Icebox Pie

 2 (14 oz) cans , sweetened condensed milk

3 egg yolks

4 oz softened cream cheese

2/3 cup lemon juice

pinch of salt

1 cup heavy whipping cream

2 Tbsp confectioners sugar

prepared crust

 

1.  Preheat oven to 350 degrees.  Have prepared crust ready.

2.  In a large bowl, combine, sweetened condensed milk, egg yolks, lemon juice, cream cheese and salt.  Mix with hand mixer for 2 to 3 minutes until smooth and thick.

3.  Pour mixture into prepared pie crust and bake for 10 minutes.  Remove fro oven and allow to cool. Refrigerate for 1 to 2 hours to set.

4.  In a chilled bowl, mix confectioners sugar with heavy whipping cream.  Beat with a hand mixer for 3-5  minutes until soft peaks form.  Chill in refrigerator until ready to use. 

5.  Garnish with lemon zest and whipped cream to serve.

Strawberry Upside Down Cake

 For the Strawberries:

3 cups sliced strawberries

1/2 cup sugar

2 Tbsp cornstarch

1/2 tsp vanilla

For the Cake:

2 cups self rising flour

1/4 tsp salt

4 eggs

1 & 1/2 cup sugar

1/2 cup melted butter

1 cup milk

1/2 cup canola or vegetable oil

1 tsp vanilla

1.  Preheat oven to 350 degrees.  Grease a bundt or tube pan with cooking spray.  Place berries in a medium size bowl.  Mix cornstarch and sugar together.  Sprinkle over and mix with berries.  Add vanilla and mix.  Set aside.

2.  Sift flour, salt, and sugar together in a large bowl.  In a separate bowl, beat eggs until foamy.  Add oil, butter and milk, mixing well.  Stir in vanilla.  Add wet ingredients to dry and mix just until it comes together with few lumps.  Taking care not to over mix.

3.  Spread strawberries in the bottom of prepared pan in a single layer.  Pour cake mixture over berries.

4.  Bake in preheated oven for 1 hour or until knife comes out clean then testing.  Cool in the pan for 15 minutes.  Turn out onto cake plate or board. Serve.

Recipe:  the buttered home

Peanut Butter RIce Krispy Treats

4 Tbsp butter, melted 

package of mini marshmallows

6 cups Rice Krispy cereal 

1/2 cup creamy peanut butter

In microwave, in a large bowl, melt butter first 30 seconds and then add marshmallows and microwave for 40 seconds, stir and then 20 more seconds. Add peanut butter into marshmallow/butter mixture. Microwave for 20 seconds. Stir. Add cereal and mix all together. Pour into a 9x13 casserole dish. Let it set up for a few minutes. Serve. 

Note: Use cookie cutters to cut out shapes, hearts, circles etc...

No Bake Mini Cheesecakes

 Crust:

1 cup graham cracker crust, finely small

1/4 cup brown sugar

1/3 cup pecans, finely chopped

1/4 tsp cinnamon

6 Tbsp unsalted melted butter

 

Mix together crust ingredients.  Line a muffin tin with 12 liners. Fill 1 heaping Tbsp in each one.  Press the bottom of the glass to compress the crust down.  Bake in a 350 degree oven for 5 minutes. 

 

Cream Cheese Mixture:

1 (8 oz ) cream cheese, softened

2/3 cup granulated sugar

1/4 cup sour cream

1/2 Tbsp lemon juice

1 tsp vanilla

1 cup cold heavy cream

In a bowl add cream cheese, sugar and mix together with an electric mixer.  Add sour cream and lemon juice and vanilla. Beat together until smooth. In a separate bowl, mix with an electric mixer the heavy cream until smooth.  Add to the cream cheese mixture and mix it all together.  

Fill a piping bag with the cream mixture. Pour onto the crusts.  Add raspberries and blueberries on top as a garnish.  Refrigerate for 4 hours.  Serve. 

Recipe:  Simple Home Cooked

Lemon Blossoms (or Orange Blossoms)

 1 yellow cake mix

1 small box instant lemon pudding

3/4 cup oil

3/4 cup water

4 eggs

In a stand mixer combine all the ingredients.  Add eggs one at a time.  Using Baker Joy nonstick spray on mini muffin tins.  Fill muffin tins evenly, about 1 Tbsp.  Bake at 325 for 10-12 minutes.

 

Glaze:

3 cups confectioners sugar

1/2 cup concentrated lemonade (frozen)

3 Tbsp melted butter

3 Tbsp water

Mix together well.  After the muffins come out of the oven and while still warm. Dip the tops into the glaze. Rest on a wire rack with a paper towel underneath for the drips.

 

*Note: If making orange blossoms, switch out the lemon ingredients for orange.

Recipe:  Paula Deen

Pavlova with Strawberries

 3/4 cup sugar

2 tsp cornstarch

3 egg whites, at room temperature

1 tsp vanilla

3/4 tsp white vinegar

2 cups heavy crream

3 Tbsp confectioners sugar

1 tsp vanilla

1 pint whole strawberries, stems removed

1.  Preheat oven to 250 degrees.

2.  Line a baking sheet with a silicone baking mat or parchmentpaper

3.  Whisk sugar and cornstarch in a bowl.  Set aside.

4.  Beat egg whites in a bowl until they are foamy and have a thick, ribbony texture, 2 to 3 minutes.

5.  Pour 1/4 of the sugar mixture into the egg whites; whisk until completely incorporated, about30 seconds.  Repeat for the rest of the sugar mixture, whisking after each addition, until all of the sugar mixture is incorporated and the egg whites are glossy and thick.

6.  Pour vanilla and vinegar into egg white mixture; whisk until you can lift you beater or whisk straight up and the egg whites form a sharp peak that holds its shape, 2 to 3 minutes.

7.  Spoon egg white mixture onto prepared baking sheet; spread out into a 2 inch high by 6 inch wide disc.

8.  Bake in the preheatedoven for 1 hour.

9.  Turn off the oven, crack open the oven door and let the Pavlova cool for one hour.

10. Whip cream, sugar, and vanilla extract in a bowl until soft peaks form, 3 to 4 minutes.

11.Transfer Pavlova to a serving plate.  Top with whipped cream and fresh strawberries.

Chocolate Pound Cake

 2 sticks butter, room temperature

1/2 cup crisco

3 cups granulated sugar

6 eggs

3 cups all-purpose flour

1/2 tsp salt

1 tsp baking pwder

5 Tbsp cocoa

1 cup milk

2 tsp vanilla

In a stand mixer cream together the butter and crisco.  Add the sugar and mix until creamy.  Add eggs, one at a time.  In a bowl add dry ingredients, flour, salt, baking powder and cocoa.  Stir.  Alternate adding dry ingredients and milk until all combined.  Add vanilla.  

Spray Bakers Joy into a tube pan/bundt pan.  Pour in batter evenly around.  Slap down to get out any air pockets.  Bake in a 350 degree oven for 1 hour and 15 minutes. Let cool.  Flip unto a serving platter.

Recipe:  Mama Sue

 

 

 

Granny Cake

 1 1/2 cups granulated sugar

2 cups all-purpose flour

1 tsp baking soda

 1/2 tsp salt

2 eggs 

1 (20 oz) can crushed pineapple with the juice

1/2-1 cup finely chopped pecans

1/2 - 1 cup brown sugar

Mix together sugar, flour, baking soda, salt, eggs  until well blended.  Spray a 9x13 in casserole dish.  Pour in cake mix.  Top with chopped pecans and brown sugar.  Bake in a 350 degree oven for 40-45 minutes.  

During the last 5-10 minutes of baking make the icing.

Icing:

1 stick butter

1/2 cup granulated sugar

1 cup evaporated milk

1 tsp vanilla

Add icing ingredients to a saucepan on medium heat to a boil.  Turn off the heat and add 1 tsp vanilla.  Pour it all over the top of the cake right out of the oven.  It will soak into the cake.  You can poke it with some holes to help it along.  Serve.

Recipe:  Mama Sue

 

Banana Cream Pudding Dessert

 8 - 16 oz Cool Whip

2 pkg instant banana cream pie pudding

3 bananas, sliced

4 cups milk

14 graham crackers (honey flavor)

To a bowl add the milk and both boxes of banana pudding mixes. Whisk.  Allow to set up a few minutes. Set aside.  In the bottom of a 9x13 inch casserole dish line with graham crackers to cover.  Pour 1/2 of the pudding on top and then 1/2 of the Cool Whip on top of the pudding.  Cover with a layer of sliced bananas.

Layer the next layer- graham cracker, pudding and Cool Whip.  Serve

Recipe:  six sister stuff

No-Bake Strawberry Blueberry Trifle

 17 oz angel food cake , cut into 1 inch cubes (I used 1 1/2 blocks)

1 lb fresh strawberries , hulled and sliced

1 lb fresh blueberries

Lemon Syrup Ingredients:

1/4 cup water

2 Tbsp sugar

2 Tbsp lemon juice, from 1/2 medium lemons

Frosting Ingredients:

2 Packages 8 oz each cream cheese, softened at room temp

3/4 cup granulated sugar

2 cups heavy whipping cream

1/2 tsp vanilla extract

Using a 4 or 5 quart trifle dish or us a 9x13 casserole dish.

How to make Lemon Syrup:

1.  In a measuring cup, combine 1/4 cup water, 2 Tbsp sugar ad 2 Tbsp lemon juice and stir until sugar is dissolved.  Set aside until needed.

How to make the Trifle Cream:

1.  Beat together 1 lb cream cheese and 3/4 cup sugar (with the whisk attachment) on medium speed until creamy and smooth, scraping the bowl a couple times.  With mixer on, pour in 2 cups heavy cream then turn mixer to medium/high and continue beating until until whipped and fluffy.  Add 1/2 tsp vanilla and beat until incorporated.

Assembling the Berry Trifle:

1.  Place 1/3 of your sliced angel food cake into the bottom of your trifle dish and brush with 1/3 of your syrup.  Add 1/3 of your cream and loosely spread it over cake pieces.  Add 1/2 of the sliced strawberries.  Repeat with remaining ingredients (adding 1/2 of the blueberries for the second fruit layer).  Frost the top with last 1/3 of cream and decorate with remaining fruit.  

Notes:  Important- This cake is best served the same day it's made.  Refrigerate until ready to eat.

Broken Glass Jello

 4 small jello boxes (red, blue, green, purple) or 2 large jello boxes (different flavors and colors)

1 can sweetened condensed milk

boiling water

1.  To a small bowl, add red jello, add 1 cup boiling water.  Mix well.  Pour into an 8x8 dish and refrigerate until set. Do the same for 3 other colors/flavors in their own separate 8x8 dishes. 

2.  After chilled cut each into cubes and place all together into a 9x13 inch casserole dish. Cover the bottom completely.

3.  To a small bowl, add 1 envelope of unflavored gelatin and 1 cup boiling hot water.  Mix well. Add 1 can of sweetened condensed milk.  Mix together.  Pour over top the jello.  Chill in the refrigerator.  Cut into bars and Serve.

Homemade Pound Cake

1 lb butter (4 sticks)

1 lb sugar

1 lb eggs (around 7 )

*1 tsp vanilla (optional) or lemon extract

*lemon juice and zest (optional) softened cream cheese instead of 1 stick of butter (optional)

1 tsp sea salt

 1 lb flour or cake flour

 

In a stand mixer add softened butter on medium speed.  Weigh out ingredients using a kitchen scale.  (16.00).  Scrape the side often. Cream the sugar and butter together.  Add eggs 1 at a time.  Add salt.  Add flour in thirds, and blend with mixer and scrape sides inbetween.  

Transfer to a 9 inch bundt fluted pan, sprayed with nonstick spray.  Spread batter evenly around the pan.  Batter with be thick.  Bake in a 325 degree oven for 60 minutes, on the lower 1/3 of the oven. If you don't have a bundt pan you can use 2 loaf pans.  Cool for 1 1/2 to 2 hours to cool, on a wire rack.  To remove, turn upside down on a plate.

Frosting:

vanilla 

sugar

heavy cream

Whisk until peaks form.  Takes about 4-6 minutes.  Set aside in the refrigerator until ready to use.Plate with whipped cream and berries (strawberries, blueberries, raspberries, blackberries)

Recipe:  Chef Billie Parisi