Recipes

Itty Bitty Peppernuts

Yield 30 dozen

 3 eggs

 2 cups sugar

 2 ¾ cups all-purpose flour

 1 teaspoon crused anise seed.

Directions:

1.       In a large bowl, beat eggs and sugar at medium speed for 15 minutes.

2.       Reduce to medium speed and slowly add flour and anise.(crush Anise in bag with rolling pin)

3.       On a lightly floured surface, shape dough into ropes about ½ in in diameter.

4.       Cover and refrigerate for 1 hour.

5.       Slice ropes into ½ in lengths. Place on greased baking sheets.

6.        Bake at 350˚ for 6-8 minutes or until set.

7.        Cookies will harden upon standing. When cookies are cool, store in airtight container; they are best when allowed to age.

                       

        * For Step By Step With Pictures Check Out Friday June 7, 2013 Post On "Main" page 

Should Look Something Like This..Snack Size Pop In Your Mouth

Tarts

Pastry

·        2 Cups All-purpose Flour

·         2/3 Cup Butter

·         ½ Cup Icing Sugar

·         1 Egg

Filling

·         1 ½ Cup Sugar

·         2 cups Coconut

·         1 Tbsp flour

·         1 Tbsp Lemon Juice

·         3 Eggs

·         Raspberry Jam Preferable

Directions:

Pastry:
knead all the ingredients until you have a firm dough. Chill for 20 minutes.

Filling:

Mix all the ingredients together except for the Jam

Take out the dough from the fridge and press the dough into the tart mould.

Put about ¼ teaspoon Jam into the bottom of each tart and then add 1 tsp coconut on top

Place into the oven and wait till the coconut top rises and turns browner

Preheat the oven to 350°
Bake for about 10-15 minutes each
* For Step By Step Instructions With Pictures See "Main" Page Thursday June 13,2013 *





Pineapple Upside Down Cake

  Ingredients:

• 2/3 cup butter
• 3/4 cup brown sugar
• 1 can pineapple slices  (mine said 540 ml on the side if that helps)

 Directions:

 - Place the butter and brown sugar in a pan to melt them together, stir it good so it won't burn to the bottom. Let it bubble and boil for a little and then  take it off the heat and let it cool down more...not all the way

 -Open the can of Pineapple and pour the juice out of the can into a glass or something (don't waste it that's flavor people) 

 - Take your square dish mine was probably 8x8 or something... and place the pineapple rings on the bottom and any left over you can cut in half and put on the side of the dish. 

 - Now take your brown sugar and butter melted mixture and pour it on top of your pineapple cause it should be a little stiffer and spread it as evenly as possible over them.

Scratch Cake: (cause cake mix doesn't cut it)

1 cup flour

1 tsp baking powder

1/2 teaspoon salt

2 eggs

2/3 cups sugar 

                                                          1/4 cup milk

Combine ingredients and beat 1 minute. Pour batter over pineapples

Bake at 350°F

Loosen the edges with a butter knife. 

Let it cool for 5 minutes then flip it onto a serving item and you can add cherries ontop

       *For Step By Step Instructions With Pictures Go To "Main" Page June 15,2013*

Strawberry Tart 

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/3 cup sugar 
• 1/3 cup cold butter or margarine, cut up
• 2 tablespoons cold shortening
• 3 tablespoons cold water 
• 
  
• 1/2 cup sugar 
• 1/4 cup cornstarch
• 2 cups half-and-half
• 5 egg yolks 
• 1 teaspoon rose water or orange-flower water (optional)
• 3 tablespoons butter or margarine
• 1 teaspoon vanilla extract
• 1 quart fresh strawberries, sliced 
• Garnish: fresh mint sprig

Preparation

1. Blend together the first 3 ingredients 
2. Add 1/3 cup butter and shortening until crumbly.  gradually add 3 tablespoons water, and process until dough forms a ball and leaves sides of bowl, adding more water if necessary. Wrap dough in plastic wrap, and chill 1 hour.
3. Roll dough to 1/8-inch thickness on a lightly floured surface. Press into bottom and up sides of a 9-inch tart pan. Line dough with parchment paper; fill with pie weights or dried beans.
4. Bake at 425° for 15 minutes. Remove weights and parchment paper, and bake 3 more minutes.
5. Combine 1/2 cup sugar and cornstarch in a medium saucepan.
6. Whisk together half-and-half, egg yolks, and, if desired, rose water. Gradually whisk half-and-half mixture into sugar mixture in saucepan over medium heat. Bring to a boil, and cook, whisking constantly, 1 minute. Remove mixture from heat.
7. Stir in 3 tablespoons butter and vanilla; cover and chill at least 4 hours. Spoon into prepared pastry shell; top with strawberry slices voila 
   
   

   

   
   

LEMON MERINGUE PIE

Ingredients : For Filling

*Scroll Down For Pie Crust Recipie*

*        1 cup sugar

*        ¼ cup corn starchq

*        1 ½ cups cold water

*        3 egg yolks

*        1 tbsp lemon peel grated

*        ¼ cup lemon juice

*        1 tbsp butter

*        3 egg whites   (White Layer)

*        1/3 cup sugar  (White Layer)

Directions:

1. Mix 1 cup sugar and corn starch in medium saucepan. 

2. Slowly stir in water until smooth

3. stir in egg yolks.

4. Boil for 1 minute until stiffer remove from heat. 

5. Stir in lemon juice and butter. 

6. Spoon hot filling into pie crust.

7. Beat egg whites in small bowl with mixer at high speed until foamy. 

8. Gradually beat in remaining 1/3 cup sugar. Beat until stiff peaks form. 

9. Spread evenly over hot filling.

10. Bake 15 to 20 minutes or until golden. 

11. Cool on wire rack at room temperature for 30 minutes. 

12. Refrigerate for 3 hours before serving

Pie Crust 

1 1/2 cups flour

2 teaspoons white sugar

1/2 teaspoon salt

1/2 cup vegetable oil

2 tablespoons milk

Mix everything together then roll out and press into pie plate, consider baking it at 350 degrees for 15 minutes before continuing with recipe just to get it baked through for sure

SUGAR COOKIES WITH FONDANT

For the SUGAR COOKIES
Makes About 4 Dozen

2 teaspoon vanilla extract

1 egg

1, 1/2 cups white sugar

1 cup butter softened

1/2 teaspoon baking powder

1 teaspoon baking soda

2, 3/4 cup flour 

1. Add the vanilla extract, egg, and white sugar together and mix until light and fluffy

2. Slowly add the butter

3. Add the baking powder, soda, and flour in portions and mix carefully

4. Drop by tablespoons onto a tray 

5. Let bake at 350 for 10 minutes 

Roll out fondant and then stamp out circles to go on top, if your cookies are already cool just put a little water on the bottom of the circle and press it on

About 3 drops of liquid food coloring added to about 1/2 teaspoon lemon juice and use that to paint with

on top of the fondant 

Make sure it dries otherwise the food coloring will spread to everything and anything 

SIMPLE CHOCOLATE CHIP MUFFINS

Makes About 12 to 15

Ingredients:

2 cups flour

 3/4 cup granulated sugar 

1 Tbsp. baking powder

1/2 teaspoon salt

1 1/4 cup milk 

2 large eggs ( beaten )

4 Tbsp. butter ( melted )

1 tsp vanilla

1 cup chocolate chips and 1/3 cup for sprinkling 

Directions:

1. Preheat oven to 350° F.


2. Combine all the ingredients into a large bowl except the chocolate chips


3. Gently fold 1 cup of chocolate chips into the batter using a rubber spatula. But don't overwork the batter!


4. Carefully spoon the batter into your prepared muffin pan.


5. Finally, sprinkle the remaining chocolate chips onto the tops of the muffins, and transfer to the oven immediately.


6. Bake 18-20 minutes or until you see they are done


7. Remove pan from the oven and let the muffins cool for five minutes in the pan. Then remove the muffins from the pan and let them cool another five minutes on a wire rack.