Desserts
Lemon Ice Cream (you’ll need a small ice
cream maker—Cuisinart)
·
2 c heavy whipping
·
1 c sugar
·
½ plus 2 tbsp fresh lemon juice
·
1-2 tbsp lemon zest
·
Pinch of salt
o Whisk
all ingredients together in a large bowl.
Let stand at room temp for 15 minutes, whisking occasionally to allow
sugar to dissolve. Refrigerate for
2 hours.
o Pour
mixture into ice cream maker and churn until the ice cream is firm and looks
like soft serve.
o Put
in an airtight container in the freezer and freeze for at least 2 hours before
serving.
o Its
pretty much heaven.
Nothing Bundt Cake
·
1 pkg any cake mix (red velvet is awesome)
·
1 pkg instant vanilla (or chocolate if it’s
chocolate) instant pudding
·
1 c sour cream
·
4 eggs
·
½ c water
·
½ c oil
·
½ c chocolate chips (white for white, chocolate
for chocolates)
o Pour
into Bundt cake. Bake at 350 for
40-45 minutes.
o Remove
from oven
o Let
sit 20 min.
o Flip
out of pan.
o Put
on a plate, wrap in saran wrap, and chill for at least 2-4 hours)
·
Frost with:
o 1
pk cream cheese softened
o ½
c butter softened
o 2-3
c powdered sugar
o 1
tsp vanilla extract
It is only with GRATITUDE that life becomes
rich. –Dietrich Bonhoeffer
Red Velvet Cupcakes
o Wet
o 1
stick of unsalted butter at room temperature.
o 1
½ c sugar
o 2
eggs
o 2
tbsp cocoa powder
o 2
tbsp red food coloring
o 1
tsp vanilla extract
o 1
c buttermilk
o Dry
o 2
¼ c flour
o 1
tsp salt
o 1
tsp baking soda
o 2
tsp distilled white vinegar
Preheat
oven to 350. Line muffin tins.
Cream
butter and sugar, adding eggs one at a time after sugar is creamed on high and
mix until light and fluffy.
In
separate bowl, mix cocoa powder, vanilla extract and red food coloring into a
thick paste.
Add to
batter and make sure it’s totally mixed (might need to scrape the bowl).
Turn
mixer to low and add half the buttermilk and mix. Add half the flour (just
the flour) and mix. Scrape bowl and repeat the process with the remaining
milk and flour. Beat on high until
smooth.
Reduce
speed to low and add the salt, baking soda and vinegar. Turn on high and beat for another
couple of minutes or until completely combined and smooth.
Evenly
fill the cupcake containers.
Bake for
18-20 minutes or until a skewer inserted center comes out clean.
Let cool
for 10 minutes and then take out of the pan and allow to completely cool on a
rack.
Use the Nothing Bundt Cake Frosting
World’s Best Blondes
Ingredients:
· Melted butter and
flour for the pan
· 8 tbsp (1 stick)
unsalted butter at room temperature
· 3/4 c packed dark
brown sugar
· 1 large egg
· 1 tsp Vanilla
· 1 c flour (all
purpose)
· 1/2 tsp baking
soda
· 1/2 tsp salt
· 1/2 c. macadamia
nuts
· 1/2 c. coarsely
chopped white chocolate (or white chocolate chips)
· Directions:
· Preheat oven to
350.
· Butter 8 by 8-inch
pan.
· Line bottom of pan
with parchment paper (you don't have to do this, but it makes clean up and
serving so much easier) leaving 2 inches around the edges. Butter and
flour the parchment paper.
· In a small
skillet, melt the butter over medium heat. Cook for 2 minutes, or until
the butter is golden with little bits of brown spots.
· Immediately remove
from heat and transfer to a bowl.
· Whisk in the brown
sugar.
· Whisk in the egg
and vanilla
· Stir in flour,
baking soda, and salt. Fold in nuts and white chocolate chips.
· Pour into pan.
· Bake for 18-25
minutes--or until a tooth pick inserted in the middle, comes out with little
crumbs clinging to it.
· Let cool for about
10 minutes and then pull out with the parchment and cut and serve . . . I
promise, if you bring this anywhere, they'll be gone in minutes. Heaven!
By being yourself
you put something wonderful in the world that was not there before. –Edwin Elliot
Rice Almond
Pudding (from Mand, Matt, and John)
o 2 c water
o 1 c Botan Rice (or
Calrose rice)
o ¼ tsp salt.
o Bring water to a
boil and add the rice and salt.
Cover and reduce to heat to low and skimmer for 15-20 minutes, stirring
once or twice until water is almost fully absorbed. Add:
o 2.5 c whole milk
o 1 c half and half
o 2/3 c. sugar
o Increase heat to
medium high and bring to a simmer.
Reduce the heat gradually over the next couple of miles to maintain the
simmer (slightly below medium)
o Cook uncovered
stirring frequently with a wooden spoon (not constantly) until mixture starts
to thicken—about 30 minutes.
o Reduce the heat to
low and continue to cook, stirring every couple of minutes to prevent sticking
and scorching, until the spoon is just able to stand up in the pudding, about
15 minutes longer. Remove from heat.
Add:
o 1 ½ tsp vanilla
extract
o 1 tsp almond
extract
o 1 ½ c whipping
cream (not whipped)
o Cover with plastic
wrap and let sit overnight.
o Next morning, if
it’s too thick, add some warm milk a few tablespoon at a time or until it’s
your perfect consistency.
o ¼ c slivered
almonds
Serve
with Danish Dessert or fresh fruit (I love strawberries!!)
Rhubarb Cake
·
Wet
o ½
c shortening
o 1
½ c brown sugar
o 1
egg
o 1
c buttermilk
o 1
tsp baking soda
·
Dry
o 1
tsp baking soda
o 2
c flour
o 1
½ c raw rhubarb
·
Combine and pour into a 9 by 13 well-greased
pan.
·
Top with
o ½
c sugar
o 1
tsp cinnamon
·
Bake at 350 for 25-35 minutes—until a toothpick
comes out crumbly.
You have within you right now, everything
you need to deal with whatever the world can throw at you. –Brian Tracy
Best Oil Cake Ever—(I’m giving you the Bundt version, but I make it
just as a chocolate sheet cake or vanilla cake all the time—it’s to die for!)
o Wet
o 1
½ c sugar
o 1
c oil
o 2
eggs
o 1
c buttermilk
o 2
tsp vanilla
o Dry
o 3
c flour
o 2
tsp baking soda
o 1
tsp salt
o Combine
wet and dry.
o Add
1 c HOT tap water
o Mix
until smooth
o Reserve
about 1 c batter
o Add
1 tbsp cocoa to that batter
o Grease
a Bundt cake pan
o Preheat
oven to 350
o Pour
in ½ white batter
o Pour
the chocolate batter in a thin line around the Bundt pan
o Pour
rest of white batter over top.
o Bake
35-45 minutes.
If you want
it to be a chocolate sheet cake, just add ½ c cocoa to the batter and cook in
jelly roll (15-20 minutes) or 9by13 (25-30).
Caramel Popcorn
o 1
c (uncooked at first) popped popcorn
o Place
in paper bag
o Put
in a heat proof glass bowl
o 1
cube butter
o 1
c brown sugar
o ¼
c corn syrup
o ½
tsp salt
o Cook
in microwave for 2-½ minute, stir, and cook again for 1-2 minutes until hot and
bubbly.
o Add:
o 1
tsp baking soda (this will make it fuzz up and turn lighter color)
o 1
tsp vanilla
o Stir
well and pour over the popcorn in the bag
o Stir
in well until everything is coated
o Microwave
(in bag) for 1-2 minutes.
Serve!!
Best gingersnap cookies ever!!
o Dry
o 2
¼ flour
o 2
tsp baking soda
o 1
tbsp ginger
o 1
tsp cinnamon
o ½
tsp allspice
o ½
tsp mustard powder
o ½
tsp salt
o Wet
o 1
½ sticks butter
o ½
c packed light brown sugar
o ½
c white sugar
o 1/3
c molasses
o 1
egg
o Combine
wet and dry.
o Roll
cookies in ½ c sugar
o Bake
at 350 for 12 minutes
The moments of happiness we enjoy take us by
Surprise. It is not that we seize
them, but that they seize us. –Ashley Montagu
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