Apple Crisp

10 cups all-purpose apples, peeled, cored and sliced
1 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 cup water
1 cup quick-cooking oats
1 cup all-purpose flour
1 cup packed brown sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter, melted

Preheat oven to 350 degrees F (175 degree C).

Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.

Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together.

Crumble evenly over the apple mixture.

Bake at 350 degrees F (175 degrees C) for about 45 minutes.

Carrot Cake

• PREP 20mins
• COOK 45mins
• TOTAL 1hr 5mins

Makes 1 (9-inch) double layer cake (16 to 22 slices) or 22 to 24 cupcakes or 1 9x13" pan

Ingredients

2 cups (260 grams) all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1 1/2 teaspoons ground cinnamon

1 1/4 cups (295 ml) canola or other vegetable oil

1 cup (200 grams) granulated sugar

1 cup (200 grams) lightly packed brown sugar

1 teaspoon vanilla extract

4 large eggs

3 cups (300 grams) grated peeled carrots (5 to 6 medium carrots)

1 cup (100 grams) coarsely chopped pecans

1/2 cup (65 grams) raisins

FROSTING

8 ounces (225 grams) cream cheese, at room temperature

1 1/4 cups (140 grams) powdered sugar

1/3 cup (80 ml) heavy whipping cream

1/2 cup (50 grams) coarsely chopped pecans, for topping cake

DIRECTIONS

• MAKE BATTER
Heat the oven to 350º F. Grease two 9-inch round cake pans and line the bottom with parchment paper then grease the top of the paper. Or, grease and flour the bottom and sides of both pans.
In a medium bowl, whisk flour, baking soda, salt, and the cinnamon until well blended. In a separate bowl, whisk the oil, sugars and vanilla. Whisk in eggs, one at a time, until blended.
Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth. Stir in the carrots, nuts and raisins.
• BAKE CAKE
Divide the batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean; 35 to 45 minutes.
Cool cakes in pans for 15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely.
• TO FINISH
In a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy, about 1 minute. Beat in the powdered sugar, a 1/4 cup at a time until fluffy. Pour in cream and beat on medium speed for 1 minute. Chill covered until ready to frost cake.
When the cake layers are completely cool, frost the top of one cake layer, place the other cake layer on top. Decoratively swirl the top of the cake with remaining frosting, leaving the sides unfrosted. Scatter nuts on top.

• Preparing the Cake Pans: Even though it is a bit time consuming, don’t skimp on prepping the pans. It’s never fun to find your cake layer is stuck to the bottom of your pan. (If this does happen to you, leave the cake pan upside down and allow gravity to do its thing).
• Carrot Cake Cupcakes: Bak for 14 to 18 minutes (or until a tester inserted into the center of one comes out clean). Then let them cool for a few minutes in the cupcake pan before transferring them to a cooling rack. The recipe should make about 24 cupcakes.
• Using a 9-inch by 13-inch pan rectangular pan: Simple add all the batter to the rectangular pan and bake. The bake time should be similar.

Homemade Ice Cream

4 1/2 qts

4 Cups Milk
12 Egg Yolks
3 Cups of Sugar
3 Pints of Heavy Whipping Cream
1 to 2 tsp of Vanilla
Additional Milk

Separate egg yolks from egg whites. Heat 4 cups of milk until vigorously steaming. Mix the sugar into egg yolks until they are light yellow. Temper egg mixture, then combine with the hot milk. Stir constantly until mixture coats the spoon over medium low heat. Add vanilla. Pour into freezer container and add the cream. Add milk up to the fill line.

Cocoa Brownies

Betty Crocker

Cocoa Brownies

2 Cups Sugar

1 Cup Butter, softened

2 tsp Vanilla

4 Eggs

1 1/3 C All-Purpose Flour

1 Cup Cocoa

1 Cup Walnuts (optional)

1 tsp Baking Powder

1 tsp Salt

Preheat oven to °350 Fahrenheit. Mix sugar, butter, vanilla, and eggs together in a mixing bowl. Combine flour, cocoa, walnuts, baking powder, and salt in a separate bowl. Stir into wet ingredients.
Spread in a greased 9x13x2 cake pan.
Bake for 25-30 minutes. Don't overbake.

Vanilla Ice Cream

Makes: 1 quart

1/2 Cup Sugar
1/4 tsp Salt
1 Cup Milk
3 Egg yolks, beaten
1 tsp vanilla
1 Cup Whipping Cream

Combine sugar, salt, milk, and eggs in a saucepan. Cook on medium heat, stirring constantly, until just boiling. Remove from heat and cool. Add vanilla and cream. Pour in ice cream maker. Finish according to ice cream maker's instructions.

Lemon Bars

Serves: About 20

We halved the lemon juice from the original recipe so it is not very tangy.

Ingredients

Crust:
2 cups Flour
1/2 cup Sugar
1/4 teaspoon Salt
2 sticks (1 Cup) Salted Butter, Cut Into Small Cubes

Filling:
1-1/2 cup Sugar
1/4 cup Flour
4 whole Large Eggs
Zest (optional) and Juice of 2 Medium Lemons ( or approximately 6 Tbsp of Lemon Juice)

Powdered Sugar, For Sifting

Preparation

For the crust: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter.

Stir together the flour, sugar, and salt. Add the butter to the bowl and use a pastry cutter to cut it all together until the mixture resembles fine crumbs. Press into the bottom of the prepared pan and bake until golden around the edges, about 20 minutes.

For the filling: Stir together the sugar and flour. Crack in the eggs and whisk to combine. Add the lemon zest and juice and mix until combined. Pour over the crust and bake about 20 minutes.

Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into squares.

(Use an 8 x 10 pan if you'd like the layers to be a little thicker.)

Vanilla Cupcakes

Simply Perfect Vanilla Cupcakes
Prep time: 30 mins

Cook time: 20 mins

Total time: 50 mins
Serves: 2 dozen cupcakes

These Vanilla Cupcakes will be your absolute Favorite! So Fluffy, with an Intense Vanilla Flavor and Buttery Richness. They have a Fine, Even Crumb, and a Perfect Dome on top! They are Sturdy enough to stand up to all sorts of Fillings and Frostings, but I've kept it Simple with a Vanilla Swiss Meringue Buttercream. You'll reach for this Recipe again and again!

Ingredients

For the Cupcakes:

1½ cup cake flour

1½ cup all-purpose flour

1¾ cups granulated sugar

2½ teaspoons baking powder

1 teaspoon kosher salt

1 cup (2 sticks) unsalted butter, softened, cut into small cubes

4 eggs

1 cup milk

2 teaspoons vanilla extract

1 teaspoon vanilla bean paste

For the Buttercream:

3 egg whites

1 cup granulated sugar

1 cup (2 sticks) unsalted butter, softened but cool

1 teaspoon vanilla bean paste




Instructions

Make the Cupcakes:

Preheat the oven to 350 degrees F.

Place the flours, sugar, baking powder, and salt in a mixing bowl and stir to combine.

Add the butter and mix on low speed, until mixture resembles coarse crumbs (2-3 minutes).

Add the eggs, one at a time, and scrape the bottom of the bowl to make sure all the ingredients are well-combined.

Combine the milk and vanilla in a measuring cup. Beat half this mixture into the flour/butter/eggs.

Beat on medium speed for 1½ minutes, scrape the bottom and sides of the bowl, add the remaining milk mixture, and beat for another 30 seconds.

Fill paper liners ⅔ full with batter, and bake for 20 minutes, or until a tester inserted in the center of the cupcake comes out clean.

Cool completely before topping with buttercream.

Make the Buttercream:

Place the egg whites and sugar in a mixing bowl. Set over a pot of simmering water, and whisk continuously, until the mixture is hot, opaque, and the sugar is completely dissolved (should not feel gritty between your fingers), about 5 minutes.

Whip the mixture on high speed, until stiff peaks form and it has completely cooled.

Add the butter, a tablespoon at a time, whipping well after each addition. If it begins to look curdled, continue to beat until it comes back together, before adding the remaining butter.

Mix in the vanilla until well blended.

Super Moist Chocolate Cake

Ingredients
2 cups all-purpose flour
2 cups sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
1 teaspoon espresso powder - optional
1 cup milk
½ cup vegetable or canola oil
2 eggs
2 teaspoons vanilla extract
1 cup boiling water

Instructions

Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
For the cake:
Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk flour mixture until combined well.
Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.

Note - The cake batter will be very thin after adding the boiling water. This is correct and is what makes it so moist.
Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
Frost cake.

Buttermilk Spice Cake

Ingredients
2 cups brown sugar
1 stick butter, softened
1/2 cup vegetable oil
5 large eggs, separated
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon fresh grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
Pinch of salt
1 cup buttermilk

Directions
Preheat the oven to 350 degrees F. Lightly grease and flour 2 (9-inch) cake pans. In a large mixing bowl with an electric mixer, cream the brown sugar and butter. With the mixer running, add the oil in a steady stream. Add the egg yolks, one at a time, beating well after each addition. Sift the flour, baking soda, baking powder, spices and salt into a medium-size mixing bowl. Alternately add the flour mixture and the buttermilk to the batter, mixing well. With the electric mixer, in another large mixing bowl, beat the egg whites until stiff peaks form, then fold them into the cake batter. Pour the batter evenly into the prepared pans. Bake until the center springs back when touched, about 25 minutes. Remove from the oven and cool on wire racks. After the cakes have cooled, invert them onto sheets of parchment paper. Slice each cake in half and set aside.

Ice Cream - Mark W.

Dissolve 2 junket tablets and set aside
Beat 8 eggs with 3 cups of sugar
add 3 Tbsp Vanilla
Scald 3 - 4 cups of milk
pour into egg/sugar mixture
and then into ice cream container
Add 1 qt of cream
1 qt of 1/2 & 1/2
pour in Junket
Add milk to fill line
Freeze according to ice cream maker instructions

Pie Crust

Makes 2 pie pans

2 1/4 C. Flour

1/4 t. Salt

1/4 t. Baking Powder

1 3/4 sticks chunked Butter

1/3 C. Cold Water

1 t. Vinegar

1.  Measure dry ingrediants into small bowl, place in freezer.

2.  Measure cold water and add vinegar, place in freezer.

3.  Set up a food processor.

4.  Place flour mixture in it.

5.  Pulse 3 times to combine.

6.  Add butter, pulse 5 time. Butter should be raisin size.

7.  Add liquids, pulse 5 times.

8.  Use your hands to knead dough into a ball (on counter).

9.  Divide dough in half and form a disk from each hhalf.

10. Wrap in plastic wrap and refridgerate for 15 min.

11. Flour a pastry board and rolling pin.

12. Roll dough out to 1/4" thick.

13. Roll dough loosely around rolling pin and unroll into pie plate.

14. Trim edge to 1/2" from the lip of the pie plate.

Pumpkin Roll

Cake:
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 eggs
1 cup sugar
2/3 cup canned pumpkin

1/4 cup powdered sugar (to sprinkle on towel)

Preheat oven to 375°F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar - use plenty to prevent sticking.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.

Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.


Filling:1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla extract
Powdered sugar

Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.Yields 8-10 servings.

Pie Crust

Bernice Faber

2 cups flour

2/3 cup of oil
1/3 cup milk
1/2 tsp. salt
half and half

Stir it up like cake mix and roll it between two pieces of waxed paper.
NEVER put in refrigerator before rolling.
Pour a little half and half on top of crust.
You can re-roll and it will always be flaky.

Makes 2 8" crusts.

Caramel Sauce

In a heavy 2 quart saucepan combine 1/2 cup whipping cream, 1/2 cup butter, 3/4 cup packed dark brown sugar, and 2 tablespoons light corn syrup.  Bring to boiling over medium high heat (about 5 -6 minutes), whisking occasionally.  Reduce heat to medium.  Boil gently for 3 minutes more.  Remove from heat.  Stir in 1 teaspoon vanilla.  Let sauce cool for 15 minutes

Strawberry Shortcake

Strawberry Shortcake

• 1 1/3 cup sugar
• 1/2 cup butter
• 2 eggs
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 3 cups flour
• 4 teaspoons baking powder
• 1 cup milk
• Whipped cream
• 3 quarts fresh or frozen strawberries, sliced

Directions
In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9 x 13" baking pan. Bake at 350° for 20-25 (I ended up baking about 30) minutes. Cool on wire rack.
Cut into serving size pieces. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with more berries and a dollop of whipped cream. Serve immediately. 

Blueberry Bars

Blueberry Bars


Crust and Crumb Topping
1 1/2 cups all-purpose flour
1 cup brown sugar
1 1/4 cups rolled oats
3/4 tsp salt
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
3/4 cup (1 1/2 sticks) butter, cut into 1-inch pieces

Blueberry Filling
1/4 cup brown sugar
1 TBSP grated lemon zest (about 1 large lemon)
1/4 tsp cinnamon
2 TBSP all-purpose flour
1 pound blueberries, fresh or frozen
1/4 cup fresh lemon juice
2 tablespoons butter, melted and cooled

For the crust:
Preheat the oven to 350°.  Butter the bottom and sides of a 9x13 pan.  Put the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor. Pulse in short bursts until combined. Add the butter and pulse until loose crumbs form.
Reserve 1 1/2 cup of the mixture and set aside.  Pour the rest of the mixture into the prepared pan push the crust into an even layer at the bottom of the pan.  Bake until golden brown, 15 to 17 minutes. Transfer to a wire rack and let the crust cool. Keep the oven on while you make the blueberry filling.
For the filling:
In the same food processor  pulse together sugar, lemon zest, cinnamon and flour together.  Add the blueberries, lemon juice and butter and pulse 3-4 times mixture is gently combined.   
Finish bars by spreading the blueberry filling evenly on top of the cooled crust. Sprinkle the reserved crust mixture evenly on top of the filling.
Bake for 35 to 45 minutes, rotating the pan half way through cooking time, until the top is golden brown and the filling starts to bubble around the edges.
Transfer to a wire rack to cool completely, then cut into squares and serve. The bars can be stored in the refrigerator in an airtight container for up to two days.

from www.mynameissnickerdoodle.com 

Lemon Crinkle Cookies

Lemon Crinkle Cookies
Makes 2-3 dozen

Ingredients:
1/2 cup butter, softened
1 cup granulated sugar
1/2 teaspoons vanilla extract
1 egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 1/2 cup all-purpose flour
1/2 cup powdered sugar (do not mix into cookies)


Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients (except powdered sugar) slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack. *If using a non stick darker baking tray, reduce baking time by about 2 minutes.