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http://m.allrecipes.com/recipe/160522/best-ever-chocolate-fudge-layer-cake
Archive for Author kelly
Baking Powder Biscuits
4 c flour
2 T baking powder
1/2 t salt
1/2 c shortening
1 1/2 c milk
Preheat oven to 450. Mix first three ingredients. Cut in shortening. Add milk and stir until all is moistened. Kneed gently, then pat or roll out to 1/2 inch thick. Cut into circles with a glass or cutter. Bake on ungreased baking sheet 10-12 minutes. Makes about 30
Adapted from Better Homes and Gardens New Cook Book (a968)
Bacon Wrapped Pineapple
1 pound bacon, cut in thirds
1 ½ 20 oz. cans pineapple chunks, drained
1 18 oz. bottle barbeque sauce
Preheat the oven to 400 degrees.
Wrap a third strip of bacon around a pineapple chunk; secure with a toothpick. Repeat with remaining strips and pineapple chunks. Arrange pieces in a baking dish or half-sheet pan in a single layer.
Bake on bottom oven rack until bacon 20 minutes. Dump all the liquid out of the pan. Pour entire bottle of barbeque sauce over the pineapple chunks and return to the oven for 5- 10 more minutes. Serve hot.
Anise Cookies
Use recipe from The Washington Post, December 12, 2012
http://projects.washingtonpost.com/recipes/2012/12/12/anise-cookies/
Rice Cereal Meat Loaf
An April Fools’ recipe from FamilyFun magazine
Meat loaf surprise, indeed. Imagine the look you’ll get from your kids when they discover that this mystery meat isn’t meat at all but a slight variation of a favorite cereal-and-marshmallow treat.
Cocoa-flavored crisp rice cereal (we used Cocoa Rice Krispies), bits of red and green fruit leather, and chopped dried pineapple help a classic marshmallow treat masquerade as our meat loaf. The secret: You make it in a pan, then slice it for serving, just like Mom’s.
To make this sneaky main dish, first coat a bread pan (ours was 5 by 9 inches) with cooking spray and set it aside. In a food processor, briefly pulse 6 cups of cocoa-flavored crisp rice cereal. (If you don’t have a food processor, place the cereal in a plastic ziplock bag and mash it with a rolling pin.) Next, tear or cut 2 rolls each of red and green fruit leather into pieces and chop 1/2 cup of dried pineapple into small chunks.
Melt 2 tablespoons of butter in a large saucepan over low heat. Add 1 1/2 tablespoons of unsweetened cocoa powder and stir until mixed. Add a 10-ounce package of regular-size marshmallows and stir until they’re completely melted.
Add the cereal, fruit leather, and pineapple pieces to the marshmallow mixture. Stir quickly with a rubber spatula coated with cooking spray until well mixed. If the mixture gets too sticky to stir, place it in a large bowl, coat your hands with butter, and mix it with your hands.
Press the mixture evenly into the prepared pan. Let the loaf cool (about 30 minutes), then remove it from the pan, slice with a serrated knife, and set a serving on each plate.
Colorful Cupcakes
Apricot Jam
3.6 gal apricot halves.
1.2 gal sugar
5 limes
put apricots in a big pot. Chop with spatula. Add sugar and lime juice. Boil at 225 for several hrs, stirring occasionally. Makes 9.5 quarts.
Tends to lose flavor after a couple of hours. Will probably taste better if use pectin.
2nd batch
7 cups crushed apricots, 2.5 cups sugar, juice of 3 limes. Boil in covered pot for a few minutes. Will still be runny.
2008 1st batch Stan did.
Applesauce Pie
1 9 inch pie shell
1/4 cup softened butter
1 cup sugar
2 eggs
2 cups applesauce
1/4 teaspoon vanilla
1/4 teaspoon ground cinnamon
Preheat oven to 425 degrees F. Combine butter, sugar, and eggs. Beat until smooth. Add applesauce and vanilla. Mix thoroughly. Pour custard mixture into pie shell. Sprinkle top lightly with cinnamon. Bake 30-40 minutes or until set in center.
Carrot Bars
Bar:
2 cups white sugar
2 teaspoons ground cinnamon
1 1/2 cups vegetable oil
2 teaspoon baking soda
4 eggs
1/2 teaspoon salt
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup applesauce
1 1/4 cups grated fresh carrots
1/2 cup drained, crushed pineapple
1/2 cup raisins
1/2 cup chopped walnuts
Frosting:
4 oz. cream cheese
3 T butter, softened
3 cup confectioners’ sugar
1 t vanilla extract
2 T pineapple juice concentrate
Mix together the sugar, cinnamon, eggs, vanilla and oil in a large bowl. Add in the baking soda, salt and flour. Stir in the jar of baby carrots, raw carrots, raisins and walnuts. Mix well.
Bake in a greased and floured 13×9 inch pan at 350 degrees F (175 degrees C) for 20 minutes. Check after 20 minutes by inserting clean knife into center. Knife should come out clean. Cool thoroughly before cutting.
To Make Frosting: Cream together the cream cheese, butter, confectioners’ sugar and vanilla. Frost cooled bars.
Apple Squares
Use Allrecipes recipe
http://allrecipes.com/recipe/apple-squares/
Andes Mint Cookies
Use MyHeritage recipe
http://www.myheritage.com/FP/recipesItem.php?s=54150391&recipeID=2&sourceList=dir
Amy’s Date Sugar Brownies
3/4 cup cocoa powder
2 cups date sugar
1/2 tsp. baking soda
2/3 cups oil
3 1/2 cups boiling water
2 eggs
1 1/2 cups flour
1 tsp. vanilla
1/4 tsp. salt
Optional – chopped walnuts and/or coconut (the coconut will add sugar)
Oven 350.
Mix cocoa, date sugar, baking soda, and 1/3 cup of the oil together in a large bowl. The mixture will look grainy. Add boiling water and stir until thickened and smooth. Let sit for five minutes to soften date suger and to cool. Add remaining oil and the eggs; stir until smooth. Add remaining ingredients and blend completely. Pour into lightly greased 13″x 9″ pan and bake 25-30 minutes or until sides pull away from pan.
Amy’s Yogurt “Cheesecake”
Strain 4 cups homemade yogurt through a dishcloth for a while. It will lose quite a bit of liquid. While you wait, make a crust of 1 and ¼ cups crushed rice cereal (mostly chex with some krispies mixed in worked well), ¼ cup butter and ¼ cup sugar. Press into heart shaped pan and bake at 350 until browned around edges.
Let oven cool to 275 while crust cools and you mix together the following –
strained yogurt (discard liquid)
4 eggs (try 6 yolks sometime?)
½ cup sugar
¼ teaspoon salt
1 ½ teaspoons vanilla
Bake at 275 until it isn’t jiggly in the middle anymore. Cool to room temp, chill and serve with fruit topping.
Tried for Gwen’s cake – strained yogurt for an hour or more. Added ¼ cup cream, used 8 yolks
Alfredo Sauce
1/4 cup butter (=1/2 a stick)
2 tablespoons flour
¼ teaspoon salt
¼ teaspoon garlic powder
2 cups whole milk
½ cup parmesan cheese
Melt butter over low heat. Add flour, salt and garlic powder, mixing with a whisk until bubbly, being careful not to brown it. Add the milk, whisk for 30 seconds and then add the cheese, whisking until smooth. Continue to stir over low heat until it thickens and just starts to bubble.
Marinara Sauce
½ a large onion, diced
1-2 cloves garlic, pressed
2 ½ cups canned tomatoes (I used 1 ½ cups crushed and 1 cup diced)
½ tablespoon dried basil
1 teaspoon dried oregano
salt to taste
Saute onion and garlic until transparent. Add remaining ingredients and simmer up to two hours.
Amy’s Key Lime Pie
Crust
6 tablespoons butter
3 tablespoons white sugar
1 ¼ cups finely crushed pretzels
Press into pie plate. Bake at 350 for 8-10 minutes, or until edges start to brown.
Filling:
½ cup sour cream
3 large egg yolks
Zest of one Persian (regular) lime
1 14-ounce can sweetened condensed milk
2/3 cup Nellie and Joe’s Key Lime Juice
Mix sour cream, egg yolks and lime zest with an electric mixer until well combined. Be sure to scrape the bottom of the bowl because the egg yolks tend to stick to it. Add the sweetened condensed milk and mix well. Add the lime juice and stir with a spoon to combine (if you use the mixer, it will splatter all over!).
Put the filling in the crust and return to your hot oven for about 10-12 minutes, or until the filling has set. Cool and refrigerate.
To make it easier to cut the filling (but harder to cut the crust) you can freeze it for 15-20 minutes before slicing.
You can decorate it with whipped cream and thinly sliced sections of lime (Key or Persian).
Amy’s Christmas Coconut Pudding
Heat on medium, one 14 oz. can of ccocnut milk and 1/2 cup sugar until the sugar is disolved and it is not quite boiling.
Stir 1/4 cup cornstarch into 3/4 cup whipping cream until fully combined and slowly pour into hot mixture on stove, stirring constantly until thickened.
Add one cup shredded coconut, put into 4-6 ramekins and chill thoroughly.
Just before serving, sprinkle a 1/2 tablespoon of sugar on the top of each and brown with a torch, as if it were creme brulee.
Eat!
Amy’s Chocolate Cake
½ cup cocoa powder
1 ¼ cup buttermilk (divided use)
1 ¼ cup granulated sugar
2 large eggs, separated (divided use)
¾ cup butter (divided use)
1 cup light brown sugar
2 cups sifted cake flour
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon vanilla
1/8 tsp. cream of tartar
In a small saucepan, mix cocoa powder and sugar until well blended. Add only 1/2 cup of the buttermilk, ¼ cup of the butter, and one of the egg yolks. Stir and whisk for about 3 minutes over low heat to dissolve the sugar. Mixture should be shiny and thick. Set aside to cool. This should take about an hour.
Preheat oven to 350 degrees F. Butter and flour 2 9-inch cake pans and put a round of parchment on the bottom of each.
Beat the butter and the remaining egg yolk until creamy. Beat in the brown sugar.
Sift together the cake flour, baking soda and salt. Add to the butter mixture in 3 parts, alternating with the remaining 3/4 cup buttermilk. Stir the cooled chocolate mixture and vanilla into the batter.
Beat the 2 egg whites with the cream of tartar until they are stiff but not dry. Fold into the batter. Pour into prepared pans.
Bake cakes for 25 to 30 minutes or until cake just begins to leave the sides of the pans or centers spring when cool to touch. Cool in pans set on a rack for about 10 minutes, then turn from pan and cool completely.
Spread layers with frosting.
Amy’s Bread
Mix well in a stand mixer with a dough hook –
3 cups water* at 110 degrees Fahrenheit
1 tablespoon dry active yeast
¾ cup semolina flour
1½ cups bread flour
Allow to sit at room temperature for 1 to 1 ½ hours.
Add, mix and let sit a minute in the dough –
2 tablespoons dry active yeast
Then add –
3 tablespoons gluten
¼ cup oil
½ crushed vitamin C tablet
1½ cups crushed ice mixed with 1 cup water*
7 cups hard white wheat, ground to flour (measure b4 grinding)
1 tablespoon sea salt
Knead in bread machine until dough pulls away completely from the sides of the bowl and springs back when poked, adding more bread flour if the dough is too wet.
Let rise until double, dump onto counter, knead a few times and let rest for a couple of minutes. Shape into four loaves, put into loaf pans that have only been lightly greased on the bottom and cover with plastic wrap. Let your bread rise again, until when gently poked, the dough does not spring back. Preheat oven to 350 degrees Fahrenheit. Just when you put the loaves, turn the oven up to 375. Bake for 30-35 minutes.
* I get better results when I use filtered water rather than tap water, but that may only be an issue in my municipality.
Tips –
On a winter day, if your kitchen is cooler than usual, you can let the bread have its second rise in the oven. Turn the oven on at 150 Fahrenheit for 2 minutes, then turn it off and let your bread rise in the warm oven.
If you would like to have fresh bread another day, you can put the loaf of dough in the freezer right after you shape it into a loaf and put it in the bread pan. Once it is frozen solid, take it out of the pan and wrap well to store it frozen. When you want to bake it, take it out 7-8 hours (or overnight) before you would like it to go in the oven. Put it in a lightly greased on the bottom loaf pan and cover with plastic wrap to defrost and rise at room temperature. Bake as described above when it has fully risen. This method will change the texture of the bread slightly. I will have a courser crumb, but is still delicious and it is so nice to have fresh bread for breakfast.