Recipes
I am not going to keep putting every recipe on my blog and on my recipe-website pages. From now on I will provide the link here to the recipes on the blog. Any recipes that were already on this page will remain. Just scroll down to browse.
Apple Chips
Apple Turnovers
Chocolate Chip Cookies
Christmas Tree Rice Krispie Treats
Coconut Oil Brownies
Chocolate Chip Cookie Dough Bites
Cookie Dough Snowballs
Healthier Buttercream Frosting
Hot Cocoa
Easy Frozen Coffee Frappe Drink
Easy Homemade Apple Sauce
Oatmeal Caramel Apple Cookies
Peach Scones
Peanut Butter Crispy Bars aka Healthier Rice Krispie Treats
Pennsylvania Dutch Apple Pie
Pumpkin Chocolate Chip Muffins
M & M Cookies
Mexican Cinnamon Brownies
Milk Chocolate Oatmeal Raisin Cookies
Molten Chocolate Cakes
Slow Cooker Chocolate Cake
Apple Chips
Apple Turnovers
Chocolate Chip Cookies
Christmas Tree Rice Krispie Treats
Coconut Oil Brownies
Chocolate Chip Cookie Dough Bites
Cookie Dough Snowballs
Healthier Buttercream Frosting
Hot Cocoa
Easy Frozen Coffee Frappe Drink
Easy Homemade Apple Sauce
Oatmeal Caramel Apple Cookies
Peach Scones
Peanut Butter Crispy Bars aka Healthier Rice Krispie Treats
Pennsylvania Dutch Apple Pie
Pumpkin Chocolate Chip Muffins
M & M Cookies
Mexican Cinnamon Brownies
Milk Chocolate Oatmeal Raisin Cookies
Molten Chocolate Cakes
Slow Cooker Chocolate Cake
Marshmallow and Fruit Dessert Display
This is really easy and makes a neat dessert display for a baby or wedding shower. My friend had a little girl, so I used pink marshmallows.
You will need:
1. Wrap the empty box with wrapping paper and set aside.
2. Melt the chocolate.
3. Alternate marshmallows and blueberries on each skewer.
4. Dip the marshmallow that is on the end of each skewer in the melted chocolate, then roll in sprinkles. Lay on parchment or wax paper lined baking sheets to let the chocolate harden. Put cookie sheets in the freezer to finish hardening chocolate.
5. When finished, push each skewer (pointed end first) into the wrapped box to create your dessert display.
You will need:
- Pretty, decorative marshmallows (I used the pink and white stars from the 4th of July)
- Bamboo skewers
- Melted chocolate
- Blueberries
- Sprinkles
- empty box
- wrapping paper
1. Wrap the empty box with wrapping paper and set aside.
2. Melt the chocolate.
3. Alternate marshmallows and blueberries on each skewer.
4. Dip the marshmallow that is on the end of each skewer in the melted chocolate, then roll in sprinkles. Lay on parchment or wax paper lined baking sheets to let the chocolate harden. Put cookie sheets in the freezer to finish hardening chocolate.
5. When finished, push each skewer (pointed end first) into the wrapped box to create your dessert display.
Happy St. Patrick's Day - Jello Jigglers
These Jello Jigglers are so easy to make and can be made for just about any holiday or theme. Simply dissolve 4 (smaller size - 4 serving) packages of Jello into 2 1/2 cups of boiling water. Make sure it dissolves completely then pour into a 9 X 13 pan and refrigerate until firm. Cut into squares or use cookie cutters to cut out shapes. I used a mini cookie cutter for these.
Pecan Pie Bites
A friend of mine, Krista Waid, gave me this recipe years ago. It is really easy to make and so delicious.
If you use this recipe in a Family and Consumer Science classroom you will need to cut the recipe in half since you will probably have 4-8 kitchen groups per class period to cut down on costs. When I used this recipe in class, I cut the ingredients in half except I still used 1 egg white and I used 2 tsp. water. I usually mixed pecans and walnuts together since walnuts are less expensive than pecans. I also pre-weighed the nuts in ziploc bags so that students did not take more than they were supposed to. If using this recipe in a classroom make sure that none of the students have nut allergies.
Pecan Pie Bites
1 pound pecans or other nuts
1 egg white
1 Tablespoon water
1 cup sugar
1 teaspoon salt
1 teaspoon cinnamon
2 T. butter (optional)
If you use this recipe in a Family and Consumer Science classroom you will need to cut the recipe in half since you will probably have 4-8 kitchen groups per class period to cut down on costs. When I used this recipe in class, I cut the ingredients in half except I still used 1 egg white and I used 2 tsp. water. I usually mixed pecans and walnuts together since walnuts are less expensive than pecans. I also pre-weighed the nuts in ziploc bags so that students did not take more than they were supposed to. If using this recipe in a classroom make sure that none of the students have nut allergies.
Pecan Pie Bites
1 pound pecans or other nuts
1 egg white
1 Tablespoon water
1 cup sugar
1 teaspoon salt
1 teaspoon cinnamon
2 T. butter (optional)
- Preheat oven to 250 degrees.
- Beat egg white with whisk until frothy, not stiff.
- Stir in water, sugar, salt, and cinnamon.
- Stir in pecans and coat them.
- Place on well greased or parchment paper lined cookie sheet. I recommend using parchment paper for easier clean-up.
- Optional, dob with butter.
- Bake for 45 minutes, stirring every 15 minutes.
- Break apart before storing.
- Let cool. Store in airtight container.
Chocolate Chip Cookies
Chocolate Chip Cookies
Ingredients:
2 ¼ c flour
1 tsp. baking soda
1 tsp. salt
1 c butter (2 sticks softened)
¾ c sugar
¾ c brown sugar
1 tsp vanilla
2 eggs
1 -2 cups semi-sweet chocolate chips (use more or less depending on how much you like chocolate)
parchment paper
Day 1:
1. Combine flour, baking soda, and salt in a small bowl.
2. Combine in your mixer bowl:
butter
2 eggs
sugar
brown sugar
vanilla
3. Beat at low speed until creamy.
4. Slowly add flour mixture and continue to beat until combined.
5. Hand stir in chocolate chips.
6. Refrigerate dough to bake tomorrow. You can spoon dough into large Ziploc bag or container and label with your class period and kitchen number/color.
Day 2:
1. Line cookie sheet with parchment paper
2. Pre-heat oven to 375 degrees.
3. Drop dough by rounded spoonfuls onto cookie sheet. (12 cookies per sheet)
4. Bake for 9 to 11 minutes. Remove cookie sheet from oven and let cookies rest on cookie sheet for 1 to 2 minutes. Then remove cookies to cooling rack.
Recipe makes about 4 dozen cookies.
This recipe is adapted from the Nestle Toll House Recipe. It is divided into two days for use in a Home Economics classroom with 45 minute class periods. If you are baking in your home kitchen or teaching in a blocked classroom, you can make the recipe in one day. When using this recipe in a classroom, I give each kitchen 1 cup of chocolate chips. This saves money and stretches the budget so that there can be more cooking opportunities
Cookie Baking Tips
Cookies of uniform size bake more evenly.
Place cookie sheet in center of the oven on middle oven rack. Do not let the cookie sheet touch the back or sides of the oven wall, these areas are hotter and will cause uneven baking.
Let cookie sheets cool between batches. The dough softens and loses its shape on a hot baking sheet.
Cookies are delicately browned when done.
Cookies should be stored in a container after cooling.
For longer storage, you can freeze cookies
Sugar Cookies
Sugar Cookies
½ cup butter (1 stick) ¼ tsp. salt
¾ cup sugar 2 cups flour
1 Egg, large 1 tsp. vanilla extract
1 Tbsp. milk ¼ tsp. nutmeg (optional)
In electric mixer, cream butter and sugar together. Beat in egg, then milk. Add vanilla. Blend salt and nutmeg into flour. Mix flour into dough. Knead on pastry cloth then put in Ziploc bag and refrigerate for about an hour or overnight if you want to bake later.
Roll out dough onto lightly floured surface and press with cookie cutters. Bake at 350 degrees for 10 to 12 minutes. Cool on wire rack.
Make frosting below. Frost cookies with butter-cream frosting or lemon glaze.
Butter-cream Frosting:
1/2 cup butter (1 stick real butter not margarine)
1/2 cup shortening
1 tsp. vanilla extract
4 cups sifted powdered sugar
2 Tbsp. milk
In electric mixer, cream butter, shortening and vanilla. Add sifted powdered sugar and milk. Continue to mix at high speed until icing is blended. Tint with icing color if desired.
Lemon Glaze:
1 to 2 Tbsp. lemon juice
1 ¼ cups powdered sugar
Stir together in a bowl. Tint with icing color or food coloring if desired.
½ cup butter (1 stick) ¼ tsp. salt
¾ cup sugar 2 cups flour
1 Egg, large 1 tsp. vanilla extract
1 Tbsp. milk ¼ tsp. nutmeg (optional)
In electric mixer, cream butter and sugar together. Beat in egg, then milk. Add vanilla. Blend salt and nutmeg into flour. Mix flour into dough. Knead on pastry cloth then put in Ziploc bag and refrigerate for about an hour or overnight if you want to bake later.
Roll out dough onto lightly floured surface and press with cookie cutters. Bake at 350 degrees for 10 to 12 minutes. Cool on wire rack.
Make frosting below. Frost cookies with butter-cream frosting or lemon glaze.
Butter-cream Frosting:
1/2 cup butter (1 stick real butter not margarine)
1/2 cup shortening
1 tsp. vanilla extract
4 cups sifted powdered sugar
2 Tbsp. milk
In electric mixer, cream butter, shortening and vanilla. Add sifted powdered sugar and milk. Continue to mix at high speed until icing is blended. Tint with icing color if desired.
Lemon Glaze:
1 to 2 Tbsp. lemon juice
1 ¼ cups powdered sugar
Stir together in a bowl. Tint with icing color or food coloring if desired.
Chocolate Cream Pie
This is my specialty. This is the perfect chocolate cream pie. My students made this pie in class each year when I taught my thickening unit. They loved it! I always use my Aunt Carol's Never Fail Pie Crust recipe because it is consistently an all around good pie crust.
Aunt Carol's Never Fail Pie Crust
3 cups flour
1 1/4 cup shortening (stick shortening is really easy to measure and less messy)
1 tsp. salt
1 egg, well beaten
5 Tbsp. water
1 Tbsp. vinegar
1. Cut shortening, flour, and salt to coarse crumbs.
2. Combine egg, vinegar, and water. Pour liquid into flour mixture all at one time.
3. Blend with a spoon just until all the flour is moistened.
4. Roll 1/2 of the dough out on a lightly floured surface. Fold flattened dough in half and then in half again so that it can be easily lifted into the pie pan. Lift the dough into the pan and unfold so that it covers the pie pan.
5. Press the dough into the pan and trim and shape the edges.
6. To bake without filling, generously prick sides and bottom of pie crust with a fork to prevent the crust from collapsing into the pan.
7. Bake for 15 minutes or until golden brown at 425 degrees.
Repeat with the extra ball of dough or freeze for future use.
Chocolate Cream Pie
4 Tbsp flour
1/4 tsp. salt
1 cup sugar
1/4 cup cocoa (4 Tbsp)
3 egg yolks
1 1/2 cup milk
1 tsp. vanilla
1 Tbsp. butter
1. Sift together the dry ingredients into a saucepan.
2. Add milk and egg yolks and mix well.
3. Cook over medium heat until this mixture becomes thick (like a pudding - this may take a while.)
4. Remove from heat; add vanilla and butter
5. Cool. Pour into cooked pie shell.
This pie is delicious with a meringue or whipped cream.
Aunt Carol's Never Fail Pie Crust
3 cups flour
1 1/4 cup shortening (stick shortening is really easy to measure and less messy)
1 tsp. salt
1 egg, well beaten
5 Tbsp. water
1 Tbsp. vinegar
1. Cut shortening, flour, and salt to coarse crumbs.
2. Combine egg, vinegar, and water. Pour liquid into flour mixture all at one time.
3. Blend with a spoon just until all the flour is moistened.
4. Roll 1/2 of the dough out on a lightly floured surface. Fold flattened dough in half and then in half again so that it can be easily lifted into the pie pan. Lift the dough into the pan and unfold so that it covers the pie pan.
5. Press the dough into the pan and trim and shape the edges.
6. To bake without filling, generously prick sides and bottom of pie crust with a fork to prevent the crust from collapsing into the pan.
7. Bake for 15 minutes or until golden brown at 425 degrees.
Repeat with the extra ball of dough or freeze for future use.
Chocolate Cream Pie
4 Tbsp flour
1/4 tsp. salt
1 cup sugar
1/4 cup cocoa (4 Tbsp)
3 egg yolks
1 1/2 cup milk
1 tsp. vanilla
1 Tbsp. butter
1. Sift together the dry ingredients into a saucepan.
2. Add milk and egg yolks and mix well.
3. Cook over medium heat until this mixture becomes thick (like a pudding - this may take a while.)
4. Remove from heat; add vanilla and butter
5. Cool. Pour into cooked pie shell.
This pie is delicious with a meringue or whipped cream.
Homemade Whipped Cream
Ingredients:
Whipping Cream
Sugar
Vanilla
1. Using an electric mixer, whip cream with sugar and vanilla until it reaches desired consistency.
I use 1/2 to 1 tsp. vanilla and 2 to 3 Tbsp. sugar for each cup of whipping cream. You can use more or less sugar and vanilla depending on your preference. Honestly, I don't usuasally measure when whipping cream.
Whipping Cream
Sugar
Vanilla
1. Using an electric mixer, whip cream with sugar and vanilla until it reaches desired consistency.
I use 1/2 to 1 tsp. vanilla and 2 to 3 Tbsp. sugar for each cup of whipping cream. You can use more or less sugar and vanilla depending on your preference. Honestly, I don't usuasally measure when whipping cream.
Homemade Hot Cocoa
There is nothing like a mug of homemade hot chocolate on a cold Winter night. It is really simple to make and there is enough for a small crowd. Once I tripled the recipe for a Christmas party and served with festive Holiday spirits. I always use the recipe on the Hershey's Cocoa box.
Favorite Hot Cocoa
Top of Stove - Six Servings
1/2 cup sugar
1/4 cup cocoa
Dash salt
1/3 cup hot cocoa
4 cups milk
3/4 tsp. vanilla extract
1. Mix sugar, cocoa and salt in saucepan; stir in water.
2. Cook and stir over medium heat until mixture boils; boil and stir 2 minutes.
3. Stir in milk and heat. DO NOT BOIL.
4. Remove from heat; add vanilla.
Favorite Hot Cocoa
Top of Stove - Six Servings
1/2 cup sugar
1/4 cup cocoa
Dash salt
1/3 cup hot cocoa
4 cups milk
3/4 tsp. vanilla extract
1. Mix sugar, cocoa and salt in saucepan; stir in water.
2. Cook and stir over medium heat until mixture boils; boil and stir 2 minutes.
3. Stir in milk and heat. DO NOT BOIL.
4. Remove from heat; add vanilla.
Old Fashioned Cream Pie
I found this recipe several years ago in a Harvest Holiday Cookbook my Mom gave me from The Sidney Daily News in Sidney, OH. It was submitted by Mary Morrison. There is a restaurant in Sidney called The Spot to Eat which serves an amazing Old Fashion Cream Pie. I don't know if it is the same recipe or not, but it sure is good. When President Bush came through Sidney during his campaign, he made sure to stop at The Spot.
I make this recipe with my Aunt Carol's Never Fail Pie Crust. This recipe makes two pies so it is great for a crowd. It is really sweet and is especially good with some whipped cream.
Aunt Carol's Never Fail Pie Crust
3 cups flour
1 1/4 cup shortening (stick shortening is really easy to measure and less messy)
1 tsp. salt
1 egg, well beaten
5 Tbsp. water
1 Tbsp. vinegar
1. Cut shortening, flour, and salt to coarse crumbs.
2. Combine egg, vinegar, and water. Pour liquid into flour mixture all at one time.
3. Blend with a spoon just until all the flour is moistened.
4. Roll 1/2 of the dough out on a lightly floured surface. Fold flattened dough in half and then in half again so that it can be easily lifted into the pie pan. Lift the dough into the pan and unfold so that it covers the pie pan.
5. Press the dough into the pan and trim and shape the edges.
Repeat with the extra ball of dough or freeze for future use. You will need two pie crusts for Old Fashioned Cream Pie.
Old Fashioned Cream Pie
2 cups sugar
1 stick butter (1/2 cup)
5 Tbsp. cornstarch
1 pint heavy whipping cream
1 pint 1/2 and 1/2
1/2 tsp. vanilla
2 unbaked pie crusts (recipe above)
Nutmeg (I grate whole nutmeg directly onto the pie)
1. In a large pot, warm cream and 1/2 & 1/2.
2. Add butter and let melt.
3. Premix sugar and cornstarch. Add to warm mixture.
4. Cook until thick, stirring constantly (This will take a few minutes. It will thicken, but will be thinner than pudding-it will still be pourable).
5. Add 1/2 teaspoon vanilla. Pour filling into pie crusts and sprinkle with nutmeg.
6. Bake at 350 degrees for 45 minutes.
Makes 2 pies.
Cool to room temperature then refrigerate. This is perfect with whipped cream.
I make this recipe with my Aunt Carol's Never Fail Pie Crust. This recipe makes two pies so it is great for a crowd. It is really sweet and is especially good with some whipped cream.
Aunt Carol's Never Fail Pie Crust
3 cups flour
1 1/4 cup shortening (stick shortening is really easy to measure and less messy)
1 tsp. salt
1 egg, well beaten
5 Tbsp. water
1 Tbsp. vinegar
1. Cut shortening, flour, and salt to coarse crumbs.
2. Combine egg, vinegar, and water. Pour liquid into flour mixture all at one time.
3. Blend with a spoon just until all the flour is moistened.
4. Roll 1/2 of the dough out on a lightly floured surface. Fold flattened dough in half and then in half again so that it can be easily lifted into the pie pan. Lift the dough into the pan and unfold so that it covers the pie pan.
5. Press the dough into the pan and trim and shape the edges.
Repeat with the extra ball of dough or freeze for future use. You will need two pie crusts for Old Fashioned Cream Pie.
Old Fashioned Cream Pie
2 cups sugar
1 stick butter (1/2 cup)
5 Tbsp. cornstarch
1 pint heavy whipping cream
1 pint 1/2 and 1/2
1/2 tsp. vanilla
2 unbaked pie crusts (recipe above)
Nutmeg (I grate whole nutmeg directly onto the pie)
1. In a large pot, warm cream and 1/2 & 1/2.
2. Add butter and let melt.
3. Premix sugar and cornstarch. Add to warm mixture.
4. Cook until thick, stirring constantly (This will take a few minutes. It will thicken, but will be thinner than pudding-it will still be pourable).
5. Add 1/2 teaspoon vanilla. Pour filling into pie crusts and sprinkle with nutmeg.
6. Bake at 350 degrees for 45 minutes.
Makes 2 pies.
Cool to room temperature then refrigerate. This is perfect with whipped cream.
Pumpkin Cookies
Pumpkin Cookies
These cookies are so yummy and perfect for the fall season. They are really pretty simple to make and this recipe was very popular among my students.
Mix first: 1 cup sugar
1 cup canned pumpkin
1/2 cup shortening
1 Tbsp. grated orange peel (you can use dried grated orange peel
found in the spice isle or freshly grate orange peel yourself)
Mix in next: 2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. salt
Add last: 1/2 cup raisins
1/2 cup chopped nuts (optional)
Drop by rounded tablespoons onto ungreased cookie sheet. Bake in 375 degree oven for 8 to 10 minutes. Let cool, then glaze tops of cookies.
Glaze:
1/2 cup butter or margarine
2 cup powdered sugar
1 tsp. vanilla
1 to 2 Tbsp. milk
Heat butter on stove, medium heat until brown. Stir in powdered sugar and vanilla, then milk until smooth.
Glaze cookies after they have cooled a few minutes. The glaze will harden quickly, so don’t make the glaze until after all of the cookies have baked.
These cookies are so yummy and perfect for the fall season. They are really pretty simple to make and this recipe was very popular among my students.
Mix first: 1 cup sugar
1 cup canned pumpkin
1/2 cup shortening
1 Tbsp. grated orange peel (you can use dried grated orange peel
found in the spice isle or freshly grate orange peel yourself)
Mix in next: 2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. salt
Add last: 1/2 cup raisins
1/2 cup chopped nuts (optional)
Drop by rounded tablespoons onto ungreased cookie sheet. Bake in 375 degree oven for 8 to 10 minutes. Let cool, then glaze tops of cookies.
Glaze:
1/2 cup butter or margarine
2 cup powdered sugar
1 tsp. vanilla
1 to 2 Tbsp. milk
Heat butter on stove, medium heat until brown. Stir in powdered sugar and vanilla, then milk until smooth.
Glaze cookies after they have cooled a few minutes. The glaze will harden quickly, so don’t make the glaze until after all of the cookies have baked.
Good For You Chocolate Oat Chip Cookies
Ingredients:
1 3/4 cup flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 1/4 cup packed dark brown sugar*
1/2 cup granulated sugar
1/2 cup (1 stick) butter (let it soften slightly at room temperature)
1/2 cup unsweetened applesauce
2 egg whites
1 Tbsp. vanilla extract
2 1/2 cups quick or old-fashioned oats
2 cups (12 ounce package) Semi-Sweet Chocolate chips
1/2 cup chopped nuts (optional)
1. Combine flour, baking soda, salt and cinnamon in small bowl.
2. Beat together brown sugar, granulated sugar, margarine and applesauce in large mixer bowl. Beat in egg whites and vanilla.
3. Gradually beat in flour mixture. Stir in oats, chocolate chips and nuts. Drop by rounded tablespoon onto greased baking sheets.
4. Bake in preheated 375 degree oven for 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crispy cookie.
5. Let stand for 2 minutes on cookie sheet; remove to wire racks to cool completely.
*If you don’t have dark brown sugar on hand, light brown sugar will work.
Makes about 4 dozen cookies.
This recipe is super easy and great for play dates because kids love them and they are healthier than most cookies.
1 3/4 cup flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 1/4 cup packed dark brown sugar*
1/2 cup granulated sugar
1/2 cup (1 stick) butter (let it soften slightly at room temperature)
1/2 cup unsweetened applesauce
2 egg whites
1 Tbsp. vanilla extract
2 1/2 cups quick or old-fashioned oats
2 cups (12 ounce package) Semi-Sweet Chocolate chips
1/2 cup chopped nuts (optional)
1. Combine flour, baking soda, salt and cinnamon in small bowl.
2. Beat together brown sugar, granulated sugar, margarine and applesauce in large mixer bowl. Beat in egg whites and vanilla.
3. Gradually beat in flour mixture. Stir in oats, chocolate chips and nuts. Drop by rounded tablespoon onto greased baking sheets.
4. Bake in preheated 375 degree oven for 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crispy cookie.
5. Let stand for 2 minutes on cookie sheet; remove to wire racks to cool completely.
*If you don’t have dark brown sugar on hand, light brown sugar will work.
Makes about 4 dozen cookies.
This recipe is super easy and great for play dates because kids love them and they are healthier than most cookies.
Almost Flourless Creamy Chocolate Cake
1 3/4 sticks unsalted butter
7 ounces dark chocolate chopped*
2/3 cup brown sugar
5 large eggs, cold
3 Tablespoons all purpose flour
Pinch of salt
1. Preheat the oven to 400 degrees. Generously butter a 9-inch round cake pan with 2 inch high sides and dust with flour. (I like to use a heart shaped pan for this cake.)
2. Melt the butter and chocolate in a heavy saucepan over very low heat. Off heat, whisk in the sugar and eggs one by one. Stir vigorously two or three times, then gently whisk in the flour and salt. Pour batter into the pan and rap pan once against the counter.
3. Bake about 20 minutes, or until a knife inserted into the center of the cake comes out clean. Run a knife around the edge of the pan, cool 10 minutes, then unmold and cool right side up on a rack. I usually have to bake this cake for 25 minutes.
Notes:
*I have made this cake with 5 ounces dark chocolate and 2 ounces milk chocolate when I didn't have enough dark chocolate on hand and it was delicious.
This cake is fabulous and so quick and easy. I have made this cake with gluten free flour when serving to someone on a gluten-free diet. No need to frost this cake. It is rich and flavorful on its own, but I do like to whip a little cream to serve with it.
In need of a large serving platter? Cover a pizza pan with foil. I made my own foil/pizza pan platter when serving this cake at a potluck yesterday and it looked great.
7 ounces dark chocolate chopped*
2/3 cup brown sugar
5 large eggs, cold
3 Tablespoons all purpose flour
Pinch of salt
1. Preheat the oven to 400 degrees. Generously butter a 9-inch round cake pan with 2 inch high sides and dust with flour. (I like to use a heart shaped pan for this cake.)
2. Melt the butter and chocolate in a heavy saucepan over very low heat. Off heat, whisk in the sugar and eggs one by one. Stir vigorously two or three times, then gently whisk in the flour and salt. Pour batter into the pan and rap pan once against the counter.
3. Bake about 20 minutes, or until a knife inserted into the center of the cake comes out clean. Run a knife around the edge of the pan, cool 10 minutes, then unmold and cool right side up on a rack. I usually have to bake this cake for 25 minutes.
Notes:
*I have made this cake with 5 ounces dark chocolate and 2 ounces milk chocolate when I didn't have enough dark chocolate on hand and it was delicious.
This cake is fabulous and so quick and easy. I have made this cake with gluten free flour when serving to someone on a gluten-free diet. No need to frost this cake. It is rich and flavorful on its own, but I do like to whip a little cream to serve with it.
In need of a large serving platter? Cover a pizza pan with foil. I made my own foil/pizza pan platter when serving this cake at a potluck yesterday and it looked great.
Watermelon Cookies
¾ cup butter, softened
¾ cup sugar
1 egg
½ tsp. almond extract
2 cups all-purpose flour
¼ tsp. baking powder
1/8 tsp. salt
red and green gel food coloring
1/3 cup raisins
1 tsp. sesame seeds
1. In a large mixing bowl, cream butter and sugar. Beat in egg and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture. (I used my electric mixer to make dough.) Set aside 1 cup of dough.
2. Tint remaining dough red; shape into a 3 ½ in. log. Wrap in plastic wrap. Tint 1/3 cup of the reserved dough green; wrap in plastic wrap. Wrap remaining plain dough. Refrigerate for 2 hours or until firm.
3. On a lightly floured surface, roll plain dough into an 8 ½ in. X 3 ½ in. Rectangle. Place red dough log on the end of a short side of the rectangle; roll up. Roll green dough into a 10 in. X 3 ½ in. rectangle. (Don’t worry about exact measurements, just roll until it looks like it will cover the dough log.) Place red and white log on the end of a short side on green dough; roll up. Wrap in plastic wrap; refrigerate for a few hours or overnight.
4. Unwrap and cut into 3/16-in. slices (just less than ¼ in.). Place 2 in. apart on ungreased baking sheets. Cut raisins into small pieces. Lightly press raisin bits and sesame seeds into red dough to resemble watermelon seeds. (I omitted the sesame seeds.)
5. Bake at 350 degrees for 9 -11 minutes or until firm. Immediately cut cookies in half. Remove to wire racks to cool. Yield 3 doz. (I double the recipe)
This recipe came from a Taste of Home Summer Grilling cookbook - one of my favorites! I left the sesame seeds out when I made these so they are an optional ingredient.
¾ cup sugar
1 egg
½ tsp. almond extract
2 cups all-purpose flour
¼ tsp. baking powder
1/8 tsp. salt
red and green gel food coloring
1/3 cup raisins
1 tsp. sesame seeds
1. In a large mixing bowl, cream butter and sugar. Beat in egg and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture. (I used my electric mixer to make dough.) Set aside 1 cup of dough.
2. Tint remaining dough red; shape into a 3 ½ in. log. Wrap in plastic wrap. Tint 1/3 cup of the reserved dough green; wrap in plastic wrap. Wrap remaining plain dough. Refrigerate for 2 hours or until firm.
3. On a lightly floured surface, roll plain dough into an 8 ½ in. X 3 ½ in. Rectangle. Place red dough log on the end of a short side of the rectangle; roll up. Roll green dough into a 10 in. X 3 ½ in. rectangle. (Don’t worry about exact measurements, just roll until it looks like it will cover the dough log.) Place red and white log on the end of a short side on green dough; roll up. Wrap in plastic wrap; refrigerate for a few hours or overnight.
4. Unwrap and cut into 3/16-in. slices (just less than ¼ in.). Place 2 in. apart on ungreased baking sheets. Cut raisins into small pieces. Lightly press raisin bits and sesame seeds into red dough to resemble watermelon seeds. (I omitted the sesame seeds.)
5. Bake at 350 degrees for 9 -11 minutes or until firm. Immediately cut cookies in half. Remove to wire racks to cool. Yield 3 doz. (I double the recipe)
This recipe came from a Taste of Home Summer Grilling cookbook - one of my favorites! I left the sesame seeds out when I made these so they are an optional ingredient.
Buttercream Frosting
You will want to use real butter in this recipe. Don't use margarine. Also, if you buy the stick shortening it will be really easy to measure by cutting the amount that you need from the stick. This is a great all-purpose recipe great for cookies and cake.
Ingredients:
1/2 cup butter
1/2 cup shortening
1 teaspoon vanilla
2 tablespoons milk
4 cups sifted powdered sugar
Instructions:
1 Cream butter and shortening in mixer. Add vanilla and milk.
2. Slowly mix in powdered sugar until combined then beat at high speed until fluffy.
Ingredients:
1/2 cup butter
1/2 cup shortening
1 teaspoon vanilla
2 tablespoons milk
4 cups sifted powdered sugar
Instructions:
1 Cream butter and shortening in mixer. Add vanilla and milk.
2. Slowly mix in powdered sugar until combined then beat at high speed until fluffy.
Lemon Water
A simple way to dress up water when entertaining. Simply slice a lemon and put in a pretty pitcher with water.
