Showing posts with label desserts. Show all posts
Showing posts with label desserts. Show all posts
Tuesday, April 7, 2020
Saturday, December 28, 2019
DaLene's Chocolate Crumb Bars
1 (14 oz) can sweetened condensed milk
1 (12 oz. pckg. semi-sweet chocolate chips
3 Tbs margarine or butter
Then add 2 tsp vanilla and set aside to cool
Mix:
1 cup softened margarine or butter
2 eggs
2 cups sugar
1 tsp baking soda
1 tsp salt
1 tsp vanilla
2.5 cups flour
3 cups quick cooking oats
This mixture will be crumbly. Grease 11X17 pan. Press 2/3 of crumb mixture into pan. Spread chocolate mixture over the crust. Drop remaining 1/3 of crumb mixture over top. Bake at 350 for 15 min.
Sunday, June 9, 2019
Mir's Sugar Cookies and Royal Icing
Sugar Cookies
Ingredients:
2 cups (four sticks) of sweet cream salted butter
3 cups of Confectioner's Sugar
2 eggs
2 tsp Vanilla
1 tsp Almond extract
5.5 cups All-purpose flour
3.5 tsp Baking Powder
1 tsp. Salt
Method:
Cream together softened butter and confectioner's sugar. Crack the egg into a separate bowl, and add the flavoring. I use emulsions, but extract also works well. Add that to the butter sugar mixture and mix until the egg is thoroughly incorporated. In a separate bowl, sift together the flour, baking powder, and salt, then add little by little to the mixture. I can tell the dough is ready whit it no longer sticks to the sides of the bowl. When I touch it, it has a little give, but does not stick to my fingers
Roll out to about 1/4 inch thick, use flour for dusting as necessary. Then, cut and bake at 400 degrees for 7-8 minutes. This version makes 4-5 dozen
Notes:
This dough DOES not need to be refrigerated before rolling it out, that is the best part. It does need to rest a little after mixing, it will firm up a little bit after a minute or two. Decorate the cookies the next day, the surface seems to be prettier the next day.
Royal Icing Flowers (Step one of iced cookies)
Ingredients:
2 egg whites
1 tsp lemon juice
5 cups Powdered Sugar
1/2 tsp almond extract
3 tsp water (approximate)
Method:
Mix egg whites and lemon juice. Add powdered sugar 1 cup at a time, mixing in between. add almond extract and whip. Add water if needed. Frosting needs to pretty thick to hold the structure of the piped flower. Use a piping bag and flower tip and pipe away. Let dry and store in ziplock bags.
Royal Icing Piped Borders (Step two of iced cookies)
Ingredients:
3 egg whites
1 tsp lemon juice
1/2 tsp Almond extract
5 - 5.5 cups of Powdered Sugar
1/2 tsp water
Method:
Mix egg whites and lemon juice. Add powdered sugar 1 cup at a time, mixing in between. add almond extract and whip. Add water if needed. Use this frosting to pipe borders prior to flooding and then also after flooded cookies are completely dry to add accents.
Royal Icing Flooding (Step 3 of iced cookies)
Ingredients:
6 egg whites
2 tsp lemon juice
1 tsp of Almond Extract
8 cups of Powdered Sugar
Mix together on low. Use to flood piped cookies. Let dry for 24 hours on counter top before adding accents and additional piping. Use piping icing to glue flowers on the cookies.
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Ingredients:
2 cups (four sticks) of sweet cream salted butter
3 cups of Confectioner's Sugar
2 eggs
2 tsp Vanilla
1 tsp Almond extract
5.5 cups All-purpose flour
3.5 tsp Baking Powder
1 tsp. Salt
Method:
Cream together softened butter and confectioner's sugar. Crack the egg into a separate bowl, and add the flavoring. I use emulsions, but extract also works well. Add that to the butter sugar mixture and mix until the egg is thoroughly incorporated. In a separate bowl, sift together the flour, baking powder, and salt, then add little by little to the mixture. I can tell the dough is ready whit it no longer sticks to the sides of the bowl. When I touch it, it has a little give, but does not stick to my fingers
Roll out to about 1/4 inch thick, use flour for dusting as necessary. Then, cut and bake at 400 degrees for 7-8 minutes. This version makes 4-5 dozen
Notes:
This dough DOES not need to be refrigerated before rolling it out, that is the best part. It does need to rest a little after mixing, it will firm up a little bit after a minute or two. Decorate the cookies the next day, the surface seems to be prettier the next day.
Royal Icing Flowers (Step one of iced cookies)
Ingredients:
2 egg whites
1 tsp lemon juice
5 cups Powdered Sugar
1/2 tsp almond extract
3 tsp water (approximate)
Method:
Mix egg whites and lemon juice. Add powdered sugar 1 cup at a time, mixing in between. add almond extract and whip. Add water if needed. Frosting needs to pretty thick to hold the structure of the piped flower. Use a piping bag and flower tip and pipe away. Let dry and store in ziplock bags.
Royal Icing Piped Borders (Step two of iced cookies)
Ingredients:
3 egg whites
1 tsp lemon juice
1/2 tsp Almond extract
5 - 5.5 cups of Powdered Sugar
1/2 tsp water
Method:
Mix egg whites and lemon juice. Add powdered sugar 1 cup at a time, mixing in between. add almond extract and whip. Add water if needed. Use this frosting to pipe borders prior to flooding and then also after flooded cookies are completely dry to add accents.
Royal Icing Flooding (Step 3 of iced cookies)
Ingredients:
6 egg whites
2 tsp lemon juice
1 tsp of Almond Extract
8 cups of Powdered Sugar
Mix together on low. Use to flood piped cookies. Let dry for 24 hours on counter top before adding accents and additional piping. Use piping icing to glue flowers on the cookies.
Mouse's Bakery Frosting
Mouse's Bakery Frosting
Ingredients:
2 lbs C&H Powdered Sugar (no generic)
2 sticks Danish brand butter
1 cup of crisco
3.5 tsp Watkins Vanilla (Found at Walmart & Winco)
1/4 Cup Heavy Cream (40% preferred)
Dash of Salt
Method:
Cut butter into tablespoons and add to mixer. Add 1 cup of shortening. Beat together until smooth. Add half of the powdered sugar and beat until creamy. Add 1/4 chilled heavy cream and vanilla. Beat until smooth. Add remaining powdered sugar about a cup at a time. Beat until smooth. If you need to add extra cream, only add 1-2 Tbs. at a time. Too much and your frosting will loose its structure. Add a dash of salt with the last couple cups of powdered sugar. Beat on med/high for 10 minutes until light and fluffy.
Mouse's Raspberry Filling
Mouse's Raspberry Filling
Ingredients:
2 bags of frozen raspberries
1.5 cups of Sugar
3 Tbs. Cornstarch
Method:
The night before dump bags of frozen raspberries into a bowl and sprinkle one cup of sugar over the top and let them sit on the counter to thaw. As they thaw, it will draw the juice from the berries. Keep an eye on the berries, don't let them get to room temperature. Once they have thawed put them in an airtight container and put them in the fridge overnight. Putting them in the fridge too soon may not yield enough juice.
Next day place the berries in a strainer over a large bowl and drain all the juices. Save the juice (you should have about 1 cup) and pour in a small saucepan with the remaining 1/2 cup of sugar. Add 3 Tbs of cornstarch and whisk until completely blended. Once blended, turn on medium heat and cook until thickened, stirring occasionally so it doesn't burn.
Let cool and gently fold in the raspberries.
Store in airtight container in the fridge until you are ready to use.
This is Mouse's creation. She said she cooks the juices and not the berries because when the berries are cooked, you get a jam/jelly taste. This recipe tastes like fresh fruit
Ingredients:
2 bags of frozen raspberries
1.5 cups of Sugar
3 Tbs. Cornstarch
Method:
The night before dump bags of frozen raspberries into a bowl and sprinkle one cup of sugar over the top and let them sit on the counter to thaw. As they thaw, it will draw the juice from the berries. Keep an eye on the berries, don't let them get to room temperature. Once they have thawed put them in an airtight container and put them in the fridge overnight. Putting them in the fridge too soon may not yield enough juice.
Next day place the berries in a strainer over a large bowl and drain all the juices. Save the juice (you should have about 1 cup) and pour in a small saucepan with the remaining 1/2 cup of sugar. Add 3 Tbs of cornstarch and whisk until completely blended. Once blended, turn on medium heat and cook until thickened, stirring occasionally so it doesn't burn.
Let cool and gently fold in the raspberries.
Store in airtight container in the fridge until you are ready to use.
This is Mouse's creation. She said she cooks the juices and not the berries because when the berries are cooked, you get a jam/jelly taste. This recipe tastes like fresh fruit
Friday, December 7, 2018
Candy Clay/Molding Chocolate
Candy Clay/Molding Chocolate
Ingredients:
12 oz. bag of your preferred color of candy melts
1/4 cup light corn syrup
Method:
In a microwave-safe bowl add candy melts and microwave in 30 second intervals stirring in between. It usually takes 3 times at 30 seconds to melt the chocolate. Stir to smooth out. Add corn syrup and gently stir from the outside in, using a folding method. Stir until soft serve ice cream consistency. Don’t over stir.
Once finish pour mixture onto a large piece of plastic wrap and spread it out with a spoon to flatten. Add another piece of plastic wrap on top and flatten out even more. Seal and leave on counter for a few hours until completely cool. It will be hard, don’t worry. Start kneading and it will soften right up and you can mold it into whatever shape you would like.
Ingredients:
12 oz. bag of your preferred color of candy melts
1/4 cup light corn syrup
Method:
In a microwave-safe bowl add candy melts and microwave in 30 second intervals stirring in between. It usually takes 3 times at 30 seconds to melt the chocolate. Stir to smooth out. Add corn syrup and gently stir from the outside in, using a folding method. Stir until soft serve ice cream consistency. Don’t over stir.
Once finish pour mixture onto a large piece of plastic wrap and spread it out with a spoon to flatten. Add another piece of plastic wrap on top and flatten out even more. Seal and leave on counter for a few hours until completely cool. It will be hard, don’t worry. Start kneading and it will soften right up and you can mold it into whatever shape you would like.
Marshmallow Fondant
Marshmallow Fondant
Ingredients:
8 oz. mini marshmallows
2 Tbs. water
4 cups powdered sugar
Food coloring (optional)
Method:
Place marshmallows and the water in a large microwave-safe bow. Microwave on high for 1 minute, until marshmallows are puffy and expanded.
Stir marshmallows with a rubber spatula until they are melted and smooth. If some unmelted marshmallows remain, return to microwave for 30-45 more seconds, until the marshmallow mixture is free from lumps.
If you want colored or flavored fondant, you can add several drops of food coloring at this point and stir until incorporated.
Add powdered sugar and begin to stir with the spatula. Stir until sugar begins to incorporate and it becomes impossible to stir anymore.
Scrape the marshmallow sugar mixture out on to powdered sugar sprinkled surface. It will be sticky at first, totally ok.
Dust hands with powdered sugar and begin to knead the fondant mixture like bread dough, working the sugar in the marshmallow with your hands. Continue to knead until fondant smooths out and loses its stickiness. Add more sugar if necessary. Make into a ball, wrap in Saran Wrap and let rest for a 1/2 hour on counter.
Lion House Lemon Truffle Pie
Lion House Lemon Truffle Pie
Ingredients:
Baked 9” pie shell
1/2 cup water
2 Tbs. sugar
1 egg
1 Tbs. cornstarch
1 Tbs. sugar
Zest of 1/2 lemon
1.5 Tbs. fresh lemon juice
1/2 Tbs. butter
1 cup vanilla chips
8 oz pckg cream cheese
1/2 cup whipped cream, sweetened
1 Tbs. toasted almonds (optional)
Method:
Put water and 2 Tbs sugar in sauce pan and bring to a boil. In a large bowl, mix egg, cornstarch, 1 Tbs. sugar, and zest of lemon. Slowly add hot water to egg mixture in bowl; then pour entire mixture back into pan. Heat until thickened, stirring often. Remove from heat and add lemon juice and butter. Stir until mixed and cool.
Pour 2/3 of filling in bowl. Add vanilla chips to the filling remaining in pan. Add filling with vanilla chocolate chips to cream cheese and beat together. Spread this mixture in bottom of pie shell. Spreading remaining 2/3 of lemon filling on top. Chill for two hours.
Top with whipped cream and garnish with toasted almonds
Tuesday, May 17, 2016
Mouse's Buttercream Frosting
Ingredients:
1 Cup Crisco
1 Cup real Butter (not cold but also not at room temperature)
2 tsp. Vanilla
2 lbs. Powdered Sugar
1/2 - 3/4 cup COLD heavy whipping cream
Method:
In large mixing bowl beat butter and crisco until creamy and smooth (about 10 minutes). Add 1 lb. powdered sugar on low speed and blend, increase speed to medium and beat until light. Add vanilla. Add 1/2 cup cold cream and beat to blend. Add remaining powdered sugar and beat until smooth. Add remaining cream. Beat 5 minutes and switch to whisk attachment and beat until light (10-15 minutes)
Mouse is an amazing baker and actually owned her own bakery. I am grateful she was willing to share some of her secrets with me.
Fair Scones
Ingredients:
2 cups (9 oz.) All Purpose Flour
1 Tbs. Baking Powder
4 Tbs. Sugar
1/2 tsp. Salt
4 Tbs. Cold Butter (I use sweet cream butter)
3/4 cup Heavy Cream
1 egg (slightly beaten)
1 tsp. Vanilla
2 Tbs. Sugar (to sprinkle on top of scones)
Method:
Preheat oven to 400*. Place flour, sugar, salt, baking powder and butter in a food processor. Pulsate everything in 3 second intervals until everything resembles course meal. If doing it by hand, use 2 knives, a pastry blender or your fingers until the mixture resembles course meal.
Transfer everything to a large bowl. Stir in heavy cream, egg and vanilla mixing dough by hand until it forms into a uniform and slightly moistened dough. You can also you use a Kitchen Aid mixer on the lowest speed for a few minutes.
On a floured surface, grab enough dough to fit into your hand, about the size of a baseball, and gently roll it into a ball. Flatten the your ball slightly, leaving the middle of the mound a little taller than the outsides. Evenly sprinkle sugar on top of each mound. Cut each circle in quarters. You should have enough dough to make 4 circles and 16 scones.
Bake on a greased cookie sheet at 400* degrees for about 15 minutes. Watch the scones and when they begin to crack a little and the bottom is just starting to turn golden.
Serve with butter and jam.
2 cups (9 oz.) All Purpose Flour
1 Tbs. Baking Powder
4 Tbs. Sugar
1/2 tsp. Salt
4 Tbs. Cold Butter (I use sweet cream butter)
3/4 cup Heavy Cream
1 egg (slightly beaten)
1 tsp. Vanilla
2 Tbs. Sugar (to sprinkle on top of scones)
Method:
Preheat oven to 400*. Place flour, sugar, salt, baking powder and butter in a food processor. Pulsate everything in 3 second intervals until everything resembles course meal. If doing it by hand, use 2 knives, a pastry blender or your fingers until the mixture resembles course meal.
Transfer everything to a large bowl. Stir in heavy cream, egg and vanilla mixing dough by hand until it forms into a uniform and slightly moistened dough. You can also you use a Kitchen Aid mixer on the lowest speed for a few minutes.
On a floured surface, grab enough dough to fit into your hand, about the size of a baseball, and gently roll it into a ball. Flatten the your ball slightly, leaving the middle of the mound a little taller than the outsides. Evenly sprinkle sugar on top of each mound. Cut each circle in quarters. You should have enough dough to make 4 circles and 16 scones.
Bake on a greased cookie sheet at 400* degrees for about 15 minutes. Watch the scones and when they begin to crack a little and the bottom is just starting to turn golden.
Serve with butter and jam.
Saturday, June 5, 2010
Aunt Elaine's Fudge
It is Christmas tradition in our family to enjoy this fudge each year. Thanks Aunt Elaine for introducing it to mom.
Ingredients:
4.5 cups sugar
1 can canned milk
12oz. bag of choco chips
2 cubes of butter
1 8oz. symphony bar (milk chocolate)
3 tsp. vanilla
1 7oz. jar marshmellow cream
Method:
In a large pan add sugar and canned milk, stir and bring to a boil (rolling). Boil for 8 minutes stirring constantly. Remove from heat. Add choco chips, symphony bar, marshmellow cream, butter and vanilla. Use a hand mixer to whip. For darker fudge add more choco chips.
As an alternative, pour half of fudge batter into greased dish and add a layer of sliced snickers bars. Then pour the other half of fudge on top.
Ingredients:
4.5 cups sugar
1 can canned milk
12oz. bag of choco chips
2 cubes of butter
1 8oz. symphony bar (milk chocolate)
3 tsp. vanilla
1 7oz. jar marshmellow cream
Method:
In a large pan add sugar and canned milk, stir and bring to a boil (rolling). Boil for 8 minutes stirring constantly. Remove from heat. Add choco chips, symphony bar, marshmellow cream, butter and vanilla. Use a hand mixer to whip. For darker fudge add more choco chips.
As an alternative, pour half of fudge batter into greased dish and add a layer of sliced snickers bars. Then pour the other half of fudge on top.
Wednesday, June 2, 2010
Caramelitos
My sister-in-law Megan showed us this recipe and I can't make them too much because somehow I seem to eat most of them.
2 1/4 cups oats
2 cups flour
1 1/2 cups butter
1 1/2 brown sugar
1 tsp. baking soda
1 tsp salt
1 1/2 cups Mrs Richards caramel topping
6 TBS flour
12 oz Chocolate chips
Melt butter and brown sugar, add oats, flour, soda, and salt. Press two thirds on the mixture in a 9 1/2 x 11 pan. Bake at 350 for 10 minutes
Sprinkle chocolate chips over crust, combine 6 TBS flour with caramel topping and pour over chocolate chips. Crumble remaining mixture over the top. Bake for 15-20 mins. cool completely
Monday, May 31, 2010
Frosted Banana Bars
Ingredients:
1/2 cup butter
1 1/2 cup sugar
2 eggs
1 cup sour cream
1 tsp vanilla
2 Cups flour
1 tsp baking soda
1/4 tsp salt
2 medium ripe banana's
Directions:
In a mixing bowl cream butter and sugar, add eggs, sour cream and vanilla.
In a separate bowl combine flour, baking soda,and salt.
Gradually add flour mixture into mixing bowl while mixing, then add the bananas while mixing.
Take the mixture and spread it into a greased cookie sheet and bake at 350 degrees for 20-25 minutes.
Frosting recipe:
Ingredients:
1 package 8 oz cream cheese
1/2 cup butter softened
2 tsp vanilla
3 3/4 Cups of powdered sugar.
Directions:
mix cream cheese, butter, and vanilla together.
Slowly add powdered sugar to this while mixing.
1/2 cup butter
1 1/2 cup sugar
2 eggs
1 cup sour cream
1 tsp vanilla
2 Cups flour
1 tsp baking soda
1/4 tsp salt
2 medium ripe banana's
Directions:
In a mixing bowl cream butter and sugar, add eggs, sour cream and vanilla.
In a separate bowl combine flour, baking soda,and salt.
Gradually add flour mixture into mixing bowl while mixing, then add the bananas while mixing.
Take the mixture and spread it into a greased cookie sheet and bake at 350 degrees for 20-25 minutes.
Frosting recipe:
Ingredients:
1 package 8 oz cream cheese
1/2 cup butter softened
2 tsp vanilla
3 3/4 Cups of powdered sugar.
Directions:
mix cream cheese, butter, and vanilla together.
Slowly add powdered sugar to this while mixing.
Monday, April 5, 2010
Miniature Key Lime Pies
I found this recipe on one of my favorite recipe blogs and decided it was worth a try. I made it for our Easter dinner and decided it was Palmerlicious worthy.
Ingredients:
9 mini graham cracker pie crusts
5 egg yolks
1 (14oz.) can of sweetened and condensed milk
1/2 cup of key lime juice or regular lime juice
2 drops of green food coloring
Cool whip or home made whip cream (see below)
Combine ingredients and whisk together. Scoop into mini graham cracker crust pies and bake at 350 for 10-11 min. Let cool and keep in the fridge until your ready to serve. Add whip cream on the top.
Whip Cream
1 cup whipping cream
1/3 cup powdered sugar
combine and use and electic hand mixer blend until you have soft peaks.
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