Christmas Divinity
December 6, 2009
Filed under Desserts and Snacks
Tags: Christmas treats for shipping, Divinity to Die for! candy
This recipe really does best if you have TWO coooks working together!!
Ingredients:
4 cups granulated sugar
1 cup light corn syrup
1 cup of water
1/4 tsp salt
3 egg whites (room temperature)
1 cup chopped walnuts (optional)
1 tsp vanilla
red food coloring
Directions:
Combine; sugar, corn syrup, water, and salt in heavy saucepan. Cook and stir over medium heat untilmixture starts to boil. Continue cooking until forms a soft ball when tested in bowl of ice cold water. Meantime, beat egg whites until stiff. Pour in half of the syrup over whites, beating fast.
Continue to cook remaining syrup whilebeating egg whites, until syrup reaches the light crack stage when dropped in cold water (This happens suddenly! You know the syrup is done when it floats on the water.) When this happens pour the remaining syrup over the egg white mixture, beating all the while. Continue beating until candy begins to hold its shape. Stir in vanilla and nuts(optional) and drops of food coloring until you reach the color you like. Drop by teaspoonfuls onto waxed paper. Makes 50-60 pieces of divinity. This is another great shipping treat for your family and friends near and far from home!
Cranberry Bread
December 6, 2009
Filed under Bread and Rolls
Tags: Cranberry Bread to die for, Holiday breads, Shipping goodies, with nuts or without nuts
INGREDIENTS
2 cups sifted flour1 1/2 cups chopped fresh or frozen cranberries
1 cups sugar
Cranberry Bread to Die For!
1 1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/4 cup butter
1 egg
1 tsp grated orange peel
3/4 cup orange juice
1 1/2 cup chopped cranberries
3/4 cup golden raisins
3/4 cups dried cherries
1/2 cup chopped walnuts (optional)
1 tsp vanilla
DIRECTIONS
Heat oven to 350 degrees. Grease bottom of 2 loaf pans: 9X5X3. Sift together flour. sugar, baking powder and baking soda into a large bowl.Cut in the butter until mixture is crumbly.Add egg, orange peel, and orange juice all at once, stir just until mixture is evenly moist. Fold in cranberries, cherries, and raisins. Spoon into greased one loaf pan 9X5X3 or 3-4 small gift loaf pans. Bake at 350 degree oven until tooth pick comes out clean and loaves are golden brown, about 55-60 minutes Cool 10 minutes on rack. Loosen sides from pans, and remove from pans. Cool completely on rack. May store in refrigerator up to a week, wrapped tightly or in a freezer bag.
This bread is WONDERFUL!! And it ships like a dream. It is always one that is included in goodie boxes sent out to family. ENJOY!
Mackinac Fudge
November 29, 2009
Filed under Desserts and Snacks
Tags: Christmas food gift, fudge to die for. fudge to mail, Lee Benning Fudge, Mackinac Fudge
In Lee Bennings book, “Oh Fudge: A Celebration of America’s Favorite Candy” I discovered about the closest fudge to what I use to buy when we’d go to the upper Mackinac Island, Michigan. Here it is, and be prepared for a treat!!
1/2 Cup milk, 1/2 cup butter. 1/2 cup brown sugar, 1/2 cup granulated sugar 1/8 tsp sa;t. 1 tspvanilla, 2 cup nuts (opt),
Mix milk, butter, brown sugar granulated sugar, and salt in heavy pan. Cook at medium heat for exactly 6 minutes, stir constantly! Remove from heat. Add vanilly and concfectionary sugar. beat with mixure until smooth and thick. Add nuts if desired. Pur into buttered GLASS pan and freeze 20 minutes. Cut into pieces. Makes about 1 pound of fudge. If you want to make peanut butter fudge reduce butter to 1/4 cup, and add 1/2 cup peanut butter. If you want Chocolate Mackinac Fudge, add 1/2 cup cocoa with your confectioners sugar. PERFECT HEAVEN!
Apple Crisp
November 11, 2009
Filed under Bread and Rolls, Breakfast, Side Dishes and Vegetables, Uncategorized
Tags: breakfast treat, enjoy a kids pleaser desert your family will enjoy togegther.DiBETIC fUN fOOD
2 Tbs sugar or sugar substitute equivalent to to 2 TBS sugar
1 tsp lemon juice
1/2 tsp apple pie spice
1/2 cup rolled oats
1/4 cup sugar or sugar subsitute equaL to 1/4 cup sugar
3 TBS all-purpose flour
1/4 tsp applepie spice
3 Tbs butter
Direction: Pre heat oven to 375 degrees. FILLING” in a large bowl, mix together the apples, sliced, the 2 Tbs sugar OR sugar substitute, Lemon juice, 1/2 tsp applepie spice. Mix well. Turn into a 2 quart baking dish. : 2 Tbsp sugar or sugar substitute that equals 2 tbs sugar,1 tsp lemon juice,1/2 tsp apple spice pie, 1.2 cup rolled oats, 1/4 c sugar or substitute for 1/4 cup sugar.Mix this in with the apple mix.:TOPPING: 1/4 cup sugar, or substitute mix, 1/4 all purpose flour. 3 TBS BUTTER, CUT INTO COARSE PEAS SIZE
Classic Peanut Butter Cookies
November 5, 2009
Filed under Uncategorized
Tags: great box cookies!, peanut butter, Peanut Butter Cookies
This recipe is from Better Homes and Gardens. It makes a great cookie! Very moist!
36 cookies Prep: 25 minutes Chill: 1 hour Bake: 7 minutes per batch
Ingredients:
1/2 cup butter, softened * 1/2 cup peanut butter * 1/2 cup granulated sugar * 1/2 cup packed brown sugar or 1/4 cup honey * 1/2 teaspoon baking soda * 1/2 teaspoon baking powder * 1 egg * 1/2 teaspoon vanilla * 1-1/4 cups all-purpose flour * Granulated sugar
Directions:
1. In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough about 1 hour or until easy to handle. 2. Preheat oven to 375 degrees F. Shape dough into 1-inch balls. Roll balls in additional granulated sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Using the tines of a fork, flatten balls by making crisscross marks on top. Bake for 7 to 9 minutes or until bottoms are light brown. Transfer to a wire rack and let cool. Makes about 36 cookies. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Versatile Vanilla Cake
October 1, 2009
Filed under Desserts and Snacks
Tags: cake from scratch, cake mix variations. best desserts, vanilla cake
2 1/2 c all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup unsalted butter (2 sticks) at room temperature
1 1/2 c granulated sugar
2 eggs plus 3 egg yolks(whites saved)
2 tsp vanilla
1 cup buttermilk ( no buttermilk, use plain yogurt or sour cream)
Whipped frosting:
3 egg whites
3/4 cup granulated sugar
pinch of salt
1/3 cup water
1/4 tsp vanilla
To Make Cake:
Preheat oven to 350 degrees F. Butter and flour two 8 inch cake pans, tapping out excess flour. In medium bowl, whisk flour, baking powder, baking soda, and salt.
In a large bowl, using electric mixer, beat butter and sugar until light and fluffy. With mixer on low speed, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture: mix just until combined.
Divide batter between pans; smooth tops. Bake until cakes pull away from pans, about 30 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges pf pans and invert cakes onto wire rack. Let cool completely.
To Make Frosting:
In a heat proof bowl set over (not in) saucepan of simmering water. Cook over medium heat, stirring constantly, until sugar has dissolved (or mixture registers 150 degrees on an instant thermometer) about 2 to 3 minutes. Transfer to a large bowl. Using an electric mixer, beat on medium high heat until glossy, stiff peaks form (don’t over beat), about 3 minutes; reduce speed to low, add vanilla and beat just until combined. Use immediately. Makes 5 cups.
Place one cooled cake layer bottom side up, on a cake stand. Tuck strips pf parchment paper underneath. Using an offset spatula or table knife, spread top with frosting. Top with remaining cake; frost top, then sides. Store un-frosted cakes at room temperature up to 1 day. Once frosted, serve within hours.
Chocolate Variation: Reduce flour to 2 cups and add 1/2 cup unsweetened cocoa. Top frosted cakes with shaved dark chocolate
Lemon Variation: Add 1 Tbs grated lemon zest to flour mixture. Omit vanilla and beat in 2 Tbs fresh lemon juice with buttermilk. While cakes are baking, bring 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Stir in 1/4 cup fresh lemon juice. Using a tooth pick, poke holes in warm cakes on rack and brush with lemon syrup. For frosting, substitute 2 Tbs fresh lemon juice for vanilla. Frost cooled cake.
Glazed Cinnamon Rolls
September 28, 2009
Filed under Bread and Rolls
Tags: easy fixins, kid friendly, ready made recipes, short cut cinnamon rolls
- Heat oven to 350°F. Spray 9-inch round cake pan with Crisco® Original No-Stick Cooking Spray. Place cinnamon rolls in pan; reserve icing. Bake 20 to 25 minutes or until golden brown. Cool slightly.
- Meanwhile, in small microwavable bowl, microwave 1 tablespoon of the milk uncovered on High about 20 seconds or until hot. Stir in reserved icing. Microwave uncovered on High 25 seconds. Stir in baking chips and remaining 1 tablespoon milk. Microwave 25 seconds longer; stir until chips are completely melted. (Microwave in additional 10-second increments, if necessary, until chips are melted.)
- Stir pecans into icing mixture. Pour over rolls. Serve warm.
Zucchini Bread
September 27, 2009
Filed under Bread and Rolls
Tags: bread, comfort foods the kid will love, dried cherries, Zucchini Bread
PREP TIME 20 Min
COOK TIME 1 Hr
READY IN 1 Hr 40 Min
Original recipe yield 2 loaves
US METRIC
INGREDIENTS:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
1 cups white sugar
3 teaspoons vanilla extract
1 tsp almond extract
2 cups grated zucchini
1 cup chopped walnuts
1 cup golden raisins OR my favorite, dried cherries
DIRECTIONS
Grease and flour 1 8 x 4 inch pans. Preheat oven to 350 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini , nuts ,and raisins/cherries, until well combined. Pour batter into prepared pan.
Bake for 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
*** I have found that if I do this bread in a brown coated pan, if after 1 hour the bread isn’t quite done, I place it in the microwave on high for 3 minutes. This keeps the top from over cooking. YUMMY BREAD!!!! ENJOY ALL!
Blueberry Streusel Muffins
September 18, 2009
Filed under Uncategorized
Tags: Blueberry muffins, muffins, sweet bread
Butter Crust Cinnamon Treats
September 17, 2009
Filed under Desserts and Snacks
Tags: Cinnamon Treats, comfort food, family tranditions, memories of childhood, what to do with left over crusts
When I was a little girl Sunday was the best day of the week. My Mother would spend the day making “Sunday Dinner” The smell of her special breads in the early morning, the fruit salads, chilling in the refrigerator, the seasonal vegetables, She would make one cake and three different pies. early in the day, and there was always double the pie crust, to make sure there were plenty of her famous Butter Crust Cinnamon Treats.
Those Sunday dinners taught me how to set a formal table, how important a good conversation was, the importance of good manners, and instilled in me a gratitude to the parents who raised me.
When I grew up and started my family, I instilled the same experiences in their life. Now I share those times not only with my children but also my grandchildren.
I hope that you hand down the special traditions you experienced growing up. Remember this, some of our best memories often center around the foods we grew up with. Be sure you pass on those traditions with your loved ones. So enjoy this delectible treat as much as I have!
Ingredients:
1/2 cup chilled sweetened butter (1 cube)
1/2 cup chilled butter flavored Crisco
2Tbs sugar
1/3 cup cold water, chilled with ice cubes
2-2 1/4 cups sifted all purpose flour
1/2 cup granulated sugar
1Tbs ground cinnamon
1/4 tsp nutmeg
3 Tbs sugar
Directions:
In a large bowl sift flour, sugar and salt. Cut cold butter into chucks and add to flour. Add Crisco. With a pastry cutter, or two knives cut butter and crisco into pea sized bit with the flour. Slowly add water, 1 TBS at a time gently blending, until dough sticks together and pulls away from sides of bowl. DO NOT OVER HANDLE DOUGH!!!. Form into ball and chill in refrigerator covered about 1 hour. Flour your pastry board, and roll into about 1/4 to 1/2 inch thick. In a small bowl mix the cinnamon, sugar and nutmeg. Spread sugar mixture over rolled out pie crust. Roll crust up jellyroll fashion, Pinch ends together. Arrange in pie tin in a “C’” shape. Bake in preheated 375 degree F. oven until golden brown. Cool thoroughly. Cut into i inch slices. These are best after setting overnight, but don’t be surprised to see them disappear before they have a chance to “set”!!
*PS* I have used this same recipe to make small shortbread, jam filled cookies. In this case, simply cut the crust into about 4-5 inch circles; place a small amount about 1/2 tsp your choice of jam or lemon curd. Fold the cirle in half, pinch the edges together. Bake in the oven about 15 to 20 minutes. These are wonderful. The picture included is of the jam filled treats. YUMMY!!!
