Apple Banana Nut Bread
INGREDIENTS
1⁄2 cup butter
1⁄2 cup brown sugar
1⁄2 cup granulated sugar
2 eggs
3 tablespoons sour cream
2 bananas mashed
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1⁄2 teaspoon salt
1 teaspoon cinnamon
2 apples, cored & chopped
1⁄2 cup walnuts, chopped
Directions
Preheat oven to 350 degrees
Cream butter and sugars, and beat in eggs
Stir in sour cream, bananas and vanilla
Stir in baking powder, soda and cinnamon
Stir in flour
Stir in apples and nuts
Spoon into greased bread pan and bake 1 hour
****
Hawaiian Chocolate Chip Shortbread Cookies
Ingredients
1 c. butter
1/2 c powdered sugar
1 tsp vanilla
1/4 tsp salt
1/4c finely ground macadamia nuts
1 cup choc chips
2 c flour
Directions
Cream butter with powdered sugar
Mix in vanilla, then salt, then nuts, flour and choc chips
Chill dough for an hour.
Preheat oven to 350 degrees.
Using a little flour to prevent sticking, roll dough out to about 1/4 inch
Cut out with a small cookie cutter, Place cookies about 1 inch apart on baking sheet
Place in freezer for 5 minutes to help preserve the shape.
Bake for 8-10 minutes until edges are nicely brown.
***
Crescent Roll Pecan Bars
Ingredients:
1 (8-oz) can refrigerated crescent rolls
¾ cup chopped pecans
½ cup sugar
½ cup syrup or honey
1 cup chocolate chips
2 Tbsp butter, melted
1 tsp vanilla
1 egg, beaten
Instructions:
Preheat oven to 350°F.
Grease 9×13-inch baking dish
Unroll dough and press in bottom and 1/2 inch up sides of a 9×13-inch pan. Firmly press perforations to seal.
Bake 8 minutes.
Meanwhile, in medium bowl, mix remaining ingredients.
Pour filling over partially baked crust.
Bake 20 minutes
***
Seniorita Bread
INGREDIENTS
For the Dough:
For the Filling:
- ¼ cup unsalted butter
- 2 tsp all-purpose flour
- ½ cup breadcrumbs
- 2 tbsp milk
- ½ cup brown sugar
- ¼ tsp cinnamon (optional)
- pinch of salt
INSTRUCTIONS
- Preheat oven to 300 F. Line a baking sheet with parchment paper or a silicone baking sheet (LOVE these!) Set aside.
Prepare the Dough
- In a large bowl, whisk together flour, sugar, salt, and yeast. Slowly whisk in milk, 3 tbsp of the butter, and egg. Mix well. The dough should feel sticky and not dry. Knead until the dough is soft and elastic, about 10 minutes.
- Cover the bowl with a towel or cling wrap and let it rest in a warm spot for 45 minutes, or until the dough has doubled.
Make the Filling
- While the dough is resting, add butter into a saucepan over medium-low heat. Once hot, add in the flour, breadcrumbs, milk, sugar, and cinnamon together. Cook until it thickens into a paste.
Assemble the Señorita Bread
- Transfer the dough onto a floured surface. Then using a knife, divide the dough into 15 equal parts. Roll each dough into a triangle shape.
- Spread the sugar filling on each piece of the dough. Starting from the long edge of the triangle, roll each piece inwards. Brush on the remaining 1 tbsp melted butter, then roll in 1/4 cup of bread crumbs.
Bake the Señorita Bread
- Place the rolls on the prepared baking sheet and bake for 20-22 minutes.
***
Sticky Rolls
Ingredients
- 2 cups flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 2 1/4 tsp yeast
- 1/2 cup warm milk
- 2 tablespoons butter, softened
- 1 egg yolk
Topping
- 1/2 cup packed brown sugar
- 1/4 cup butter, softened
- 2 tablespoons syrup
Filling
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons butter, softened
Directions
- Preheat oven 200 degrees then turn off
- In medium bowl, mix 1 cup of the flour, the granulated sugar, salt and yeast.
- Add milk, 2 tablespoons softened butter and the egg yolk.
- Stir in enough remaining flour, 1/4 cup at a time
- Place dough on lightly floured surface and knead 5 minutes
- Grease medium bowl with shortening.
- Place dough in bowl, turning dough to grease all sides.
- Cover bowl loosely with plastic wrap and let rise for 2 hours
- Butter 8x8 inch square pan
- In 1-quart saucepan, heat 1/2 cup brown sugar and 1/4 cup softened butter to boiling, stirring constantly
- Remove from heat, stir in syrup then pour into pan.
- In small bowl, mix 1/4 cup brown sugar and 1/2 teaspoon cinnamon; set aside.
- Gently push fist into dough to deflate.
- On lightly floured surface, roll dough into 8x10-inch rectangle on lightly floured surface.
- Spread 2 tablespoons softened butter
- sprinkle on cinnamon sugar
- Roll up tightly beginning at 8-inch side.
- Pinch edge of dough into roll to seal.
- With fingers, shape until even.
- Cut roll into 4 (2-inch) slices.
- Place slices, cut sides up, slightly apart in pan.
- Cover loosely with plastic wrap; let rise in warm place 45 minutes
- Heat oven to 350°F.
- Bake 30 minutes
- Let stand 2 minutes.
- Place serving plate upside down onto pan and turn over
- Let pan remain on top of rolls 5 minutes, then remove
***
Butterscotch Sticky Buns
Ingredients
Dough
- 3/4 cup whole milk
- 1 tablespoon plus 1/2 teaspoon active dry yeast
- 1/2 cup granulated sugar
- 1 stick unsalted butter—6 tablespoons softened, 2 tablespoons melted
- 2 large eggs
- 4 cups all-purpose flour, plus more for dusting
- 1 teaspoon kosher salt
- 1 cup light brown sugar
- 2 teaspoons cinnamon
- 1 cup pecan halves
Glaze
- 1/2 cup packed dark brown sugar
- 6 tablespoons unsalted butter
- 3 tablespoons Scotch whiskey
- 2 1/2 tablespoons sweetened condensed milk
- 2 tablespoons water
- 2 tablespoons crème fraîche
- 1 1/2 teaspoons corn syrup
- 1/4 teaspoon salt
- 1/8 teaspoon pure vanilla extract
- 1/8 teaspoon baking powder
Directions
- In a glass measuring cup, heat the milk in the microwave until warm, 1 minute. In the bowl of a standing electric mixer fitted with the paddle, combine the warm milk and the yeast. Add the granulated sugar and the 6 tablespoons of softened butter and mix at medium speed until the butter is broken up, 1 minute. Beat in the eggs, one at a time. Add the flour and salt and mix at low speed until incorporated, about 2 minutes. Scrape down the side of the bowl. Increase the speed to medium and mix the dough for 2 minutes longer. Scrape the dough into a lightly oiled bowl, cover with plastic wrap and let stand at room temperature for 30 minutes.
- Preheat the oven to 325°. Spray a standard 12-cup muffin tin with nonstick cooking spray.
- On a lightly floured work surface, roll the dough out to a 9-by-24-inch rectangle. In a small bowl, mix the light brown sugar with the cinnamon. Brush the 2 tablespoons of melted butter over the dough and sprinkle with the cinnamon sugar. Beginning at a long edge, roll up the dough as tightly as possible and pinch the seam. Cut the log into twelve 2-inch pieces and set them in the muffin cups cut side up. Cover and let stand in a warm place for 30 minutes.
- Set the muffin pan on a baking sheet and bake for 25 to 30 minutes, until the buns are golden brown. Spread the pecans in a pie plate and toast for 10 minutes, until fragrant. Let cool, then coarsely chop the nuts.
- In a small saucepan, bring the brown sugar, butter, Scotch, condensed milk, water, crème fraîche and corn syrup to a boil. Simmer over moderate heat until thickened slightly, about 2 minutes. Remove from the heat and stir in the salt, vanilla and baking powder.
- Unmold the buns. Pour the glaze over the hot buns and sprinkle with the pecans. Let stand until the buns have soaked up some of the glaze and are cool enough to eat, about 20 minutes. Serve warm.
***
Cinnamon Crunch Buns
- 3 cups all-purpose flour
- 1 packet (¼-ounce) instant yeast
- ¼ teaspoon ground ginger
- 2 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs plus 2 large egg yolks
- ½ cup (1 stick) unsalted butter, cut into ½-inch cubes, room temperature, plus more for greasing (optional)
- 3 ounces (24) sugar cubes (either white granulated or turbinado)
- 1 tablespoon ground cinnamon
- 1 ½ teaspoons kosher salt
Directions
- Make the dough: In the bowl of a stand mixer fitted with a paddle, whisk together 2 1/2 cups flour, the yeast and ginger. In another bowl, whisk together the granulated sugar, vanilla, eggs and yolks, and 3/4 cup lukewarm water. Pour the liquid ingredients into the dry and beat on low speed until smooth, 3 to 4 minutes. Scrape the dough off the paddle and scrape the bottom and sides of the bowl, then cover the bowl with a sheet of plastic wrap. Let stand until the dough doubles in size, about 1 hour.
- While the dough rises, grease a 12-cup muffin pan with butter or nonstick baking spray. Freeze the pan for 10 minutes, then repeat with more butter or spray and refrigerate the pan until ready to use (alternatively, line each cup with a cupcake liner). Using a mortar and pestle or rolling pin, lightly crush the sugar cubes one at a time, and transfer to a small bowl, then stir in the cinnamon and one-quarter teaspoon salt.
- Uncover the dough, add the butter and remaining 1 1/4 teaspoons salt, and beat with the paddle on low speed until incorporated. Sprinkle in the remaining half cup flour and continue mixing until smooth. Using a fine strainer, sift out all the large chunks of sugar from the bowl; you should have about one-third cup sugar chunks and one-quarter cup cinnamon sugar. Stir half the sugar chunks and 1 tablespoon of the cinnamon sugar into the dough.
- Using a 2-ounce cookie scoop or quarter-cup measuring cup, scoop out 12 balls of dough and drop each in a muffin cup. Sprinkle the remaining sugar chunks and cinnamon sugar evenly over the top of each dough ball. Loosely drape a clean kitchen towel or sheet of plastic wrap over the muffin pan and let stand until slightly puffed and risen, 30 to 45 minutes.
- Heat the oven to 375 degrees. Uncover the muffin pan and bake until the buns are risen and light golden brown, about 15 minutes. Remove the pan from the oven and let the buns cool for 5 minutes before serving.
***
Sugar Cookies (US Navy)
ingredients
2½ cups flour
1½ teaspoons baking powder
½ teaspoons salt
2 teaspoons nutmeg
½ cup and 1 tablespoon shortening
1 cup sugar
1-2 eggs
½ teaspoon and ¼ teaspoon vanilla
½ cup and ¼ tablespoon milk
Directions
Mix the ingredients to a smooth dough.
Drop dough on greased baking sheets.
Bake at 375F for 8 to 10 minutes.
***
Hummingbird Cake
FOR THE CAKE:
- Nonstick baking spray
- 3 ¾ cups/480 grams all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 large eggs, at room temperature
- 1 ½ cups/340 grams overripe mashed bananas (about 3 bananas)
- 1 packed cup/220 grams dark brown sugar
- 1 cup/200 grams granulated sugar
- 1 cup/240 milliliters vegetable oil
- 2 teaspoons vanilla extract
- 2 (8-ounce/227-gram) cans crushed pineapple in juice (about 1 3/4 cups)
- ¾ cup/85 grams chopped toasted pecan halves
FOR THE FROSTING:
- 2 (8-ounce/226-gram) packages cream cheese, at room temperature
- 1 cup/225 grams unsalted butter (2 sticks), at room temperature
- 7 ⅓ cups/905 grams confectioners’ sugar
- 4 teaspoons vanilla extract
- Heaping 3/4 cup/85 grams toasted pecan halves, for garnish
- Dried pineapple rings and edible flowers, for garnish
PREPARATION
- Prepare the cake: Heat oven to 350 degrees. Grease three (9-inch) cake pans with nonstick baking spray. In a large bowl, whisk together the flour, cinnamon, baking soda and salt. In a second large bowl, whisk together the eggs, mashed bananas, sugars, oil and vanilla.
- Make a well in the dry ingredients and add the wet ingredients to the center of the well. Gently fold using a rubber spatula to combine. Add the pineapple and pecans, and fold again until just incorporated.
- Divide the batter evenly among the cake pans. Bake until golden, cooked through and an inserted toothpick comes out clean, 25 to 30 minutes. Move the cakes to a wire baking rack to cool in the pans for 10 minutes. Then, remove from the pans and allow to cool completely on the wire racks
- As cakes cool, make the cream cheese frosting: In a stand mixer fitted with the paddle attachment, add the cream cheese, butter, confectioners’ sugar and vanilla. Mix on low speed until all the ingredients just come together. Then, increase the speed to medium and mix until creamy and smooth, about 5 minutes.
- Assemble the cake: Place the first layer of the cake top-side down onto a cake stand or plate. Spread the top with cream cheese frosting. Repeat with the second two layers, always placing the top side down to create a very flat surface. Frost the top and sides of the cake.
- Place whole toasted pecan halves around the rim of the cake. Garnish with the dried pineapple and edible flowers, as desired. Slice and serve.
***
Betty Crocker Hummingbird Cake
Ingredients
- 1/2 cup plus 2 tablespoons butter, melted
- 1/3 cup packed brown sugar
- 6 pineapple slices (from 20-oz can), drained, juice reserved
- 1 box Betty Crocker™ Super Moist™ yellow cake mix
- 1/2 cup reserved pineapple juice
- 3 eggs
- 1 cup mashed very ripe bananas (2 medium)
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
Filling
- 1 cup (from 14-oz can) canned sweetened condensed milk (not evaporated)
- 1/4 cup reserved pineapple juice
Powdered Sugar Icing
- 1/2 cup powdered sugar
- 2 teaspoons reserved pineapple juice
- 2 tablespoons chopped pecans, toasted
Directions
- Heat oven to 350°F. Generously spray 12-cup bundt cake pan with baking spray with flour. Pour 2 tablespoons melted butter evenly in bottom of pan. Sprinkle brown sugar over butter. Cut pineapple slices in half. Line bottom of pan with pineapple halves, fitting slices close together. Set aside.
- In large bowl, beat cake mix, 1/2 cup melted butter, 1/2 cup reserved pineapple juice, eggs, bananas, cinnamon and nutmeg with electric mixer on medium speed 2 minutes. Pour into pan over pineapple. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Remove from oven; cool 15 minutes.
- In small bowl, mix Filling ingredients. With handle of wooden spoon (1/4 to 1/2-inch in diameter), poke holes halfway down in cake every inch, wiping spoon handle occasionally to prevent sticking. Carefully pour filling mixture over holes in cake, using spoon to direct mixture into holes. Refrigerate in pan, uncovered, 2 hours.
- Remove from refrigerator, and run metal spatula around outer and inside edges of pan to loosen cake; turn upside down onto serving platter. In small bowl, mix powdered sugar and 2 teaspoons reserved pineapple juice. Drizzle on top of cake; sprinkle with pecans.
***
Carrot Cake
INGREDIENTS
FOR THE TOPPING:
- 1 (8-ounce/226-gram) block cream cheese, softened
- ½ packed cup/73 grams confectioners’ sugar
- ¼ teaspoon fine sea salt
- 1 large egg
- ½ cup/120 grams sour cream
FOR THE CAKE:
- Nonstick cooking spray
- 2 large eggs
- ¾ cup/168 grams granulated sugar
- ½ cup/100 grams neutral oil, such as vegetable oil
- 1 cup/135 grams all-purpose flour
- 1 teaspoon sweet baking spice or any combination of ground cinnamon, cardamom, ginger or nutmeg
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 packed cups/260 grams coarsely grated peeled carrots (from 3 medium carrots)
PREPARATION
- Heat oven to 375 degrees. Lightly coat an 8-inch square baking pan with cooking spray. Line the bottom and sides with parchment paper, and spray again.
- Make the topping: Whisk the cream cheese in a large bowl until smooth. Add the confectioners’ sugar and salt, and stir slowly with a whisk until no traces of sugar remain, then whisk rapidly until smooth. Add the egg and whisk until fully incorporated, then whisk in the sour cream until smooth. Using a silicone spatula, scrape the mixture into a pastry bag fitted with a 1/2-inch plain tip or a gallon-size resealable plastic bag, and set aside. Reserve the bowl, whisk and spatula without washing.
- Make the cake batter: Combine the eggs and granulated sugar in the reserved bowl and beat with the whisk until evenly combined. While whisking, add the oil in a steady stream and whisk until emulsified. Add the flour, spice, baking powder, baking soda and salt, and use the spatula to fold into the wet ingredients just until the dry ingredients disappear. Add the carrots and fold until evenly distributed.
- Scrape the cake batter into the prepared pan and spread evenly. If using a plastic bag, snip a 1/2-inch hole in a lower corner. Pipe the topping gently and evenly over the batter to completely cover it. It’s OK if it looks bumpy; it will even out in the oven.
- Bake until the top is golden brown and a toothpick inserted in the center comes out with bits of the topping but no cake batter, 50 to 60 minutes. (If your cream cheese layer doesn’t take on very much color by the time the cake has finished cooking, you can broil it until the top is browned in spots, 1 to 2 minutes.)
- Cool completely in the pan on a wire rack. Cut directly in the pan to serve, or slide out of the pan using the parchment paper to cut into squares. The cake can be refrigerated in an airtight container for up to 5 days. Bring to room temperature before serving.
***
Apple Fritters
Ingredients
For the fritters:
• 1 1/2 cups all purpose flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/3 cup milk
• 2 eggs
• 3 tablespoons applesauce
• 2 large Granny Smith or Honeycrisp apples peeled, cored and diced
• canola oil for frying
For the glaze:
• 2 cups powdered sugar
• 1/4 cup milk
• 1/2 teaspoon vanilla
Directions
Step 1
Whisk together flour, sugar, baking powder, salt, and cinnamon in a medium bowl. Make a well in the center and add 1/3 cup milk, eggs, and applesauce. Stir just to combine. Fold in apples.
Step 2
Heat 1 1/2 inches of oil in a heavy skillet, dutch oven, or deep fryer to 375 degrees. Drop about 1/4 cup of batter per fritter into hot oil; spreading it out as you drop. Cook each side until golden brown; approximately 2 minutes per side. Place on paper towels to drain.
Step 3
Whisk together 1/4 cup milk, powdered sugar, and vanilla. Dip each fritter in the glaze turning over to make sure both sides coated. Place on wire racks to air dry and drip.
***
Lemon Brownies
Ingredients:
Brownies
- 1 cup butter softened
- 2 cups sugar
- 6 large eggs
- 6 Tbsp lemon juice
- 2 Tbsp lemon zest
- 2 cups flour
- ½ tsp salt
Glaze
- 1 cup powdered sugar
- 2 Tbsp lemon juice
- 1 Tbsp lemon zest
Instructions:
- Preheat oven to 350°F.
- Butter or spray a 9×13-inch cake pan with cooking spray
- Cream together butter and sugar
- Add eggs one at a time, beating until fully incorporated.
- Add the lemon juice and lemon zest.
- Add the flour and salt, mixing until combined.
- Pour batter into prepared pan.
- Bake 30 minutes. Remove from the oven and cool.
- Combine powdered sugar, lemon juice and lemon zest.
- Pour over cooled cake and allow to set
***
County Fair Mini Donuts
Ingredients
1 package (2 tsp.) active dry yeast
2 tbsp warm water
3 1/4 cups all-purpose flour, plus additional flour for rolling
1 cup milk, at room temperature
1/4 cup butter, softened
1 large egg
2 tbsp sugar
1 tsp. salt
Canola oil, for frying
Cinnamon sugar, for dipping
Directions
In a large bowl, stir together the yeast and water and set it aside for five minutes until it’s foamy. (If it doesn’t foam, throw it out and buy fresh yeast. It won’t foam much, but if it just sits there and does nothing, it’s inactive.)
Add the flour, milk, butter, egg, sugar and salt, and stir/knead until you have a soft, tacky dough. Knead until smooth and elastic, cover and set aside for an hour.
Turn the dough out onto a lightly floured surface and pat with floured hands until it’s about a half-inch thick.
Cut out as many rounds as possible with the rim of a shot glass and poke a hole in each with your finger, stretching it out a bit as it will puff up as it cooks, closing the hole somewhat.
Cover with a kitchen towel and let them rise for another 20 to 30 minutes (this isn’t necessary, but will produce lighter doughnuts).
Heat about two inches of oil in a deep, heavy saucepan until it’s hot, but not smoking. You’ll know when it’s hot enough by dipping in a piece of bread or a bit of dough – it should start sizzling right away. If the oil is too cool, the doughnuts will take too long to cook and will absorb too much oil, making them heavy.
Cook doughnuts in batches, turning occasionally with tongs or a slotted spoon until puffed and golden, about two minutes per batch.
Transfer to paper towels to drain, then toss in cinnamon-sugar while still warm. Makes lots.
***
Ice Cream Bread
2 cups of ice cream
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups flour
preheat oven to 350 degrees
butter loaf pan
Mix all ingredients and poor in loaf pan
bake for 45 minutes
***
Pie Crust
Ingredients
- 2 cups, plus 2 tablespoons flour
- 1 teaspoon salt
- 2/3 cup cold butter cut into ½-inch pieces
- 8 tablespoons ice-cold water
Directions
- Mix flour and salt in medium bowl. Cut in butter until mixture forms coarse crumbs the size of small peas
- Sprinkle with the water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl
- Separate pastry into 2 balls on lightly floured surface. Wrap in plastic wrap and refrigerate 45 minutes
- Using floured rolling pin, roll one pastry round on lightly floured surface into a round 2 inches larger than upside-down 9-inch pie plate
- Roll pastry loosely around rolling pin and unroll and ease into pie plate
- Spoon desired filling into bottom crust. Trim overhanging edge of bottom crust 1/2 inch from rim of plate
- Roll out other round, then roll loosely around rolling pin and place over filling
- Trim overhanging edge of top pastry 1 inch from rim of plate. Fold edge of top crust under bottom crust, pressing on rim to seal; flute edges
- Cut slits in pastry so steam can escape
- Bake as directed in desired pie recipe
***
Blueberry Pie
Ingredients
2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
6 tablespoons cold water
Filling
3/4 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
6 cups fresh blueberries
1 tablespoon lemon juice
1 tablespoon butter
Directions
In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
Heat oven to 425°F. With floured rolling pin, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
In large bowl, mix sugar, 1/2 cup flour and the cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours.
***
Peanut Butter Cookies
INGREDIENTS:
- 1¾ cups all-purpose flour
- ¾ teaspoon salt
- ¾ teaspoon baking soda
- ¾ cup creamy peanut butter
- ½ cup vegetable shortening
- 1¼ cups packed light brown sugar
- 3 tablespoons milk
- 1 tablespoon vanilla
- 1 egg
- Granulated sugar for rolling dough
DIRECTIONS:
- Preheat oven to 375 degrees F. Line baking sheets with parchment or a silicone baking mat.
- In a small bowl, whisk together the flour, salt and baking soda.
- In a mixing bowl, combine the peanut butter, shortening, brown sugar, milk and vanilla. Beat at medium speed until well blended, about 2 to 3 minutes. Add the egg and beat just until blended. Reduce speed to low and add the dry ingredients to the creamed mixture gradually, mixing just until combined.
- Put the granulated sugar in a small bowl. Scoop a tablespoonful of dough and roll into a ball between the palms of your hands. Roll the dough into the sugar and place on the baking sheet, about 2 inches apart. Dip the tines of a fork into the sugar and make a crisscross pattern on the cookies, flattening them slightly.
- Bake for 7 to 8 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet before removing to a wire rack to cool completely.
***
Stawberry Poke Cake
Ingredients
1 cup sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
1 cup boiling water
1 box (4-serving size) Jell-O™ strawberry-flavored gelatin
1 container (12 oz) Betty Crocker™ Whipped fluffy white frosting
12 fresh strawberries, cut in half
Steps
Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 20 minutes.
Meanwhile, in medium bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Poke cake every inch with handle of wooden spoon or tines of meat fork halfway into cake. Carefully pour strawberry gelatin evenly over top of cake. Cool completely, about 1 hour.
Spread frosting over top of cake. Drizzle red decorating gel over frosting. Cut into 4 rows by 3 rows. Garnish each piece of cake with strawberries.
***
Strawberry Dutch Baby
INGREDIENTS
filling:
- 1/3 cup granulated sugar
- 1 medium lemon
- 1 pound strawberries
- 1/2 cup butter
batter:
- 3/4 cup flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 5 eggs
- 1 cup milk
- 1 teaspoon vanilla extract
INSTRUCTIONS
- Place a 10-inch cast iron skillet on the middle rack in the oven. Heat the oven to 425°F.
- Make the strawberry filling: Place 1/3 cup granulated sugar in a medium bowl. Finely grate the zest of 1 medium lemon onto the sugar. Rub the zest into the sugar with your fingertips until fully combined and gritty. Hull and cut 1 pound strawberries in half, then place in a large bowl. Squeeze the juice of the zested lemon onto the strawberries and toss to combine.
- Cut butter into 8 pieces. Place the butter in the hot skillet, return to the oven, and bake until the butter is mostly melted (not browned). Add 2/3’s of the lemon sugar and stir to combine. Arrange the strawberries evenly on top and sprinkle remaining lemon sugar on top. (Reserve both bowls.) Roast for 10 minutes. Meanwhile, make the Dutch baby batter.
- Make the batter: Wipe out the lemon sugar bowl. Place 3/4 cup all-purpose flour, 2 tablespoons granulated sugar, 1/2 teaspoon kosher salt, 1 teaspoon baking powder and 1 teaspoon ground cinnamon in the bowl and whisk to combine.
- Wipe out the strawberry bowl. Add 5 large eggs to the bowl and whisk until frothy. Add 1 cup whole milk and 1 teaspoon vanilla extract and whisk to combine. While whisking constantly, slowly add the flour mixture and whisk until smooth. Whisk vigorously for 30 seconds more. (Alternatively, just whiz everything together in a blender until smooth.)
- By this point the strawberries should be bubbling and smell roasted and sweet. Pour the batter over the strawberries. Reduce the oven temperature to 400°F. Bake until puffed and golden-brown, about 20 minutes. Let cool for 5 minutes. Serve dusted with powdered sugar and topped with whipped cream if desired.
***
