1 cup butter, softened
½ cup sugar
½ cup brown sugar
1 tsp vanilla extract
3 cups flour
½ tsp salt
1 tsp baking powder
½ tsp baking soda
2 cups chocolate chips
1. Preheat oven to 350F. Line two baking sheets with parchment paper.
2. Beat butter and sugar together in a large bowl. Beat in eggs, one at a time. Mix in vanilla.
3. In a separate bowl mix together flour, salt, baking powder and baking soda. Stir into butter and sugar mixture until combined. Mix in chocolate chips and walnuts.
4. Using an ice cream scoop (about 1/3 cup scoop), scoop batter onto prepared baking sheet, spacing 2-3-inches apart. Bake for 12-15 minutes, until golden brown at the edges. Remove to a rack to cool completely.
5. Sandwich cookies with a big scoop of your favorite ice cream.
1 cup flour
2 tbsp sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¼ cup butter, cut into small cubes
1/3 cup milk
1. Preheat oven to 350F.
2. In a 9 x 9” baking pan mix together berries, cornstarch and sugar.
3. In a large mixing bowl combine flour, sugar, baking powder, baking soda and salt. Cut butter into flour mixture and rub in using fingertips until small chunks remain. Pour in milk and mix until just combined. Dollop batter over top of fruit mixture in pan.
4. Bake for 40-45 minutes or until topping is golden brown and fruit is bubbling. Serve with ice cream.
Thanks to our friend Emily over at Burlap Kitchen for sharing her Grandmothers famous Orange Chiffon Cake. It’s a classic recipe that dates back to the 1940s and we think is worthy of a comeback!
2 1/4 Cups flour (sifted)
1 1/2 Cups sugar
3 Teaspoons baking powder
1 teaspoon salt
1/2 Cup oil
7 egg yolks
3 medium oranges (for the zest and juice)
3/4 Cup orange juice or water Juice 3 oranges in a 3/4 measuring cup, then add water till you get 3/4 cups of liquid
2 teaspoons vanilla
7 egg whites
1/2 teaspoon cream of tarter (beat egg whites and cream of tarter together on high speed for 4 minutes)
2 teaspoons orange zest ( fold into egg whites)
Preheat oven to 325 degrees. Zest and juice oranges and set aside. In a mixing bowl add dry ingredients: flour, sugar, baking powder, and salt; mix well. In a separate bowl add wet ingredients: oil, egg yolks, juice and water, vanilla. Add the wet ingredients to the dry ingredients and mix until it looks like cake batter. In a third bowl add egg whites and cream of tartar, beat on high for 4 minutes, until stiff peaks form. Gently add the egg white mixture to the bowl of batter. Pour batter into a greased angel food cake pan or chiffon pan ( do NOT use a bundt cake pan, trust me!). Take center rack out of oven and position the other oven rack two up from the bottom. Bake at 325 degrees for 55 minutes. Let cake cool for 10-15 minutes. Use a knife to loosen the cake from the edges of the pan and carefully turn out onto a tea cloth. Let cake cool completely. Ice cake and enjoy.
1 orange (zest and juice)
3 cups 10 X Sugar (powdered sugar, icing sugar)
1/2 stick butter (room temp.)
2 tablespoons juice from orange (may be just under 2 tablespoons, if so add milk to make a full 2 Tablespoons
1 tablespoon milk
1 1/2 teaspoons vanilla
In a mixing bowl add 10x sugar, butter, juice from orange, milk, and vanilla. Use a hand mixer and beat until smooth. Fold in orange zest, saving a little to sprinkle on top of the cake.
Prep Time: 10 min.
Total Time: 40 min, plus cake cooling time.
1 box chocolate cake mix
1 cup 35% whipping cream
3 tbsp sugar
1 tsp vanilla extract
1 cup toffee pieces
1 cup desiccated coconut flakes
1. Cook chocolate cake in a 9 x 13 inch baking pan according to package directions. Let cool completely.
2. Whip cream with an electric hand mixer until stiff. Mix in sugar and vanilla. Spread whipped cream over top of cooled chocolate cake. Top with toffee pieces and coconut flakes.
1 pkg (6 oz) Strawberry Jello
2 cups boiling water
1 ½ cups cold water
4 cups sliced strawberries
1. Preheat oven to 350F. Line a 9 x 13-inch baking dish with parchment paper.
2. Mix crushed pretzels with sugar and butter. Press mixture evenly into prepared baking dish. Press with the back of a spoon or measuring cup. Bake for 10 to 15 minutes. Let cool.
3. With an electric mixer beat together cream cheese, cool whip and sugar until well combined and smooth. Spread mixture evenly over cooled pretzel base. Refrigerate while you make the top layer.
4. In a large bowl mix together Jello powder with boiling water. Whisk well to combine and have powder completely dissolve. Whisk in cold water. Refrigerate for about 1 hour, or until thickened slightly. Stir in sliced strawberries. Pour over cream cheese layer. Refrigerate until completely set, about 3 to 4 hours. Slice into squares to serve.
Prep Time: 15 min.
Total Time: 2 ½ hours plus cooling time.
2 ½ cups flour
½ tsp salt
1 tbsp sugar
1 cup cold, unsalted butter, cut into cubes
3- 4 tbsp ice water
5 granny smith apples, peeled, cored and sliced
1 cup brown sugar
1 tbsp lemon juice
1 tbsp cinnamon
¼ tsp nutmeg
¼ tsp salt
2 tbsp flour
2 tbsp butter, cubed
1 egg, beaten
1. In the bowl of a food processor pulse to combine flour, salt and sugar. Add cubed butter and pulse until mixture resembles coarse meal. Add 1 tbsp ice water at a time, pulsing to combine. Mixture should hold together when pressed together but will still look a bit crumbly. Transfer crumbly dough to countertop. Press into two discs. Wrap in plastic wrap and refrigerate for 1 hour.
2. While dough is chilling make apple pie filling. In a large bowl combine apples, brown sugar, lemon juice, cinnamon, nutmeg, salt and flour.
3. Preheat oven to 400F. Roll out 1 disc of pie dough into an 11-inch circle. Place in a 9-inch pie dish. Top with filling. Dot filling with cubed butter. Roll out remaining disc of dough to a 10-inch circle. Brush rim of pie dough with beaten egg. Top with dough and press edges to seal. Trim edges so there is a 1-inch overhang. Crimp edges of dough. Brush top of pie with egg.
4. Cut four or five slits in top of pie. Place pie on a rimmed baking sheet. Bake pie in bottom third of oven for 20 minutes. Reduce heat to 350F and continue baking until pie is bubbling and golden, about 40 to 50 minutes. Cool completely before serving.
With Rosh Hashanah coming up, I turned to our friend Norene Gilletz from Gourmania.com for a great holiday recipe. She suggested her Apple Honey cake from “The NEW Food Processor Bible” (whitecap books). You won’t be disappointed by this recipe – it’s a moist and delicious treat that’s perfect any time!
3 1/4 cups flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. ground cinnamon
1/4 tsp. ground ginger
2 medium apples, peeled and cut in chunks
3 eggs plus 2 egg whites (or 4 eggs)
1 cup sugar
1/2 cup canola oil
1 cup liquid honey
3/4 cup cold tea
1/4 cup brandy
Preheat oven to 325°F.
Steel Blade: Process flour, baking powder, baking soda, cinnamon and ginger for 10 seconds, until blended. Transfer to large mixing bowl. Process apples until finely minced, 8 to 10 seconds. Measure 1 cup firmly packed and set aside.
Process eggs and egg whites, sugar, oil and honey for 2 to 3 minutes, until light. Do not insert pusher in feed tube. Add dry ingredients to batter alternately with tea and brandy. Process with quick on/off pulses, just until blended. Do not over-process. Add apples and process with quick on/off pulses, just until mixed.
Pour batter into sprayed 12-cup fluted tube pan (Bundt pan). Bake for 1 hour and 10 minutes, until cake tests done. A wooden skewer inserted into the center should come out dry. If necessary, cover top of cake with foil to prevent over-browning. Let cake cool in pan for 20 minutes. Carefully loosen with a flexible spatula; invert cake onto a serving plate.
Yield: 15 servings. Freezes well.
Note: If you don’t have a large processor, add beaten egg mixture to dry ingredients in mixing bowl alternately with tea and brandy. Mix with a wooden spoon until blended, about 45 seconds. Stir in apples.
Additional Comments: If you don’t have brandy on hand, you can substitute Grand Marnier, orange juice or peach brandy. Apple juice can replace half of the tea for a delicious taste.
Nothing says Easter like hot cross buns, especially when they’re home made. This recipe comes from Jennifer L.’s book, in North Branch , MN, although I’ve made a few tiny tweaks.
4-4 1/2 c. all purpose flour
1 pkg active dry yeast
1 tsp ground cinnamon
1/4 tsp ground nutmeg
Dash ground cloves
2 eggs plus 1 yolk
3/4 c. milk
1/2 c. butter
1/3 c. granulated sugar
3/4 cup currents
(1/4 cup candied orange zest and 1/4 cup candied ginger, cut into small cubes)
1 egg white
1/2 cup icing sugar
1 tsp milk (or more if needed)
1. In a large mixing bowl combine 2 c. flour, yeast, cinnamon, nutmeg, and cloves. In a pan heat and stir milk, butter, sugar, and 1/2 tsp salt until warm (120°-130°) and butter almost melts.
Add milk mixture to dry mixture. Add eggs. Beat with an electric mixer on low to medium speed 20 sec. scraping bowl. Beat on high 3 minutes. Stir in currants and orange peel and ginger (if desired), and as much remaining flour as you can.
2. Turn onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape into a ball. Place in a greased bowl, turning once. Cover; let rise in a warm place until double (about 1-1 1/2 hrs).
3. Punch dough down. Turn onto floured surface. Cover; let rest 10 minutes. Divide dough into 20 portions. Shape portiions into smooth balls. Place balls 1-1/2 inches apart on greased baking sheet. Cover; let rise till nearly double. (45-60 minutes)
4. Using a sharp knife, make a crisscross slash across top of each bun. In small bowl combine beaten egg white and 1 tbsp water. Brush mixture of egg white and water over rolls. Bake in a 375° oven for 12-15 minutes or until golden brown. Cool slightly. For icing, in a mixing bowl combine powdered sugar, vanilla, and milk or juice. Stir in additional milk or juice, 1 tsp at a time, until icing is of drizzling consistecy. Drizzle icing into slashes atop each bun. Serve warm.
Here’s a quick and easy four ingredient recipe (five if you count the optional rum!) that you can throw together in a flash. It’s sure to impress guests!
1/4 package of frozen puff pastry
4 ripe bananas
1/2 cup Dulce de Leche
1 tsp rum (optional)
1/2 cup whipping cream, whipped
1/4 cup sugar
Thaw puff pastry, roll out, and cut into 2″ squares. Bake according to package instructions. Let cool completely.
Cut bananas into slices or quarters. Place in a saucepan with Dulce de Leche and rum. Heat until boiling, and let boil 3 minutes.
Whip cream until almost stiff. Add sugar and continue whipping.
To assemble Napoleons, pull one puff pastry square in half. Layer warm bananas, whipped cream, and pastry top. Top with more whipped cream and drizzle caramel sauce over top.
Hint: Puff pastry makes a wonderful topping for a meat pie. I often use if when I’m making leftover chicken or turkey pot pie…
I grew up knowing this cake as Flourless Chocolate Cake, so was amused as an adult to learn that it actually does have flour in it! It’s a rich, thick cake that’s almost like a brownie, delicious served with custard sauce, raspberries, whipped cream, or just plain.
A glass of bubbly is always nice on the side too!
6 oz good quality baking chocolate (dark, not milk)
2/3 cup sugar
2/3 cup butter
1/2 cup all purpose flour
Preheat oven to 320. Grease and flour an 8 or 9″ pan.
Melt the chocolate over a double boiler. Add butter and stir until melted. Beat egg yolks with sugar until soft ribbon forms. Add to chocolate mix and stir. Add flour and mix.
Beat egg whites until smooth. Gently fold egg whites into chocolate mixture.
Bake 40 minutes, or until just set.