Monthly Archives: June 2010

Apple Dumplings

22 Tuesday Jun 2010

Posted by in apple dumplings, apples, dessert, pastry, Recipe

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An apple dumpling is an apple baked inside a piece of pastry. They are best served warm and maybe even with some ice cream on the side.

Preheat your oven to 375 degrees Fahrenheit.
You will need a 11″ x 7″ pan or a 9″ x 13″ pan.

Ingredients:

Syrup-
1-1/4 cups water
1 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 Tablespoons butter

Combine in a saucepan and bring to a simmer. Cover and let simmer for 5 minutes. Add butter to the syrup.
Set aside.

Pastry-
2-1/4 cups flour
1/4 teaspoon salt
2/3 cup shortening
6-8 Tablespoons water

Combine the flour and salt in a medium bowl. Cut in the shortening with a fork or pastry cutter until the shortening is the size of small peas.
Add the water a little bit at a time, mixing just til it is moistened.
Form it into a ball.
Roll it out on a floured counter or board to approximately 18″ x 12″ size.
Cut into 6 equal pieces.

Inside-
6 medium small apples
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 cup sugar

Peel and core the apples. You can use you vegetable peeler for this. Or you can use a separate apple corer to core the apples. Otherwise, you can slice the apple in half and cut the core out and stick both halves together on the pastry square.
Once all the apples have been peeled and cored, put them each on their own piece of pastry.
Combine the sugar, cinnamon, and nutmeg. Sprinkle over the apples.
Moisten the edges of the pastry squares with water.
Bring up the four corners over the apple and pinch the dough together to seal.
Place the pastry covered apple in the baking pan.
Pour the syrup over the dumplings.
Bake for 45 minutes or until the apples are tender and pastry is browned slightly.

To serve, spoon syrup over dumpling.

Makes 6 yummy apple dumplings.

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Chocolate Banana Bread

20 Sunday Jun 2010

Posted by in bananas, Chocolate, chocolate banana bread, quick bread, Recipe

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Take one bite and you taste chocolate. Take another bite and you taste banana. Two great tastes, all in one quick bread.

Preheat your oven to 350 degrees Fahrenheit.
Grease and flour(or use cocoa powder for coating) a 9″ x 5″ loaf pan.

Ingredients:

1/2 cup old fashioned oats, ground into a fine powder
1/2 cup flour
3/4 cup whole wheat flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1-1/4 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter, softened
2/3 cup sugar
2 eggs
1 cup mashed, ripe bananas(3-4 medium)
2 Tablespoons milk or cream
1 teaspoon vanilla extract

In a medium bowl,whisk together the ground oats, flours, baking soda, baking powder, salt, and cocoa powder. Set aside.
In another bowl, cream the butter and sugar until fluffy.
Add the eggs, banana, milk, and vanilla extract. Beat for 2-3 minutes with a mixer until the mixture has thickened and is somewhat smooth.
Gradually add the flour mixture, beating til smooth after each addition.
Make sure to beat just until smooth. Over-beating will cause the bread to peak in the oven.
Scrape batter into the prepared loaf pan.
Bake for 45-50 minutes or til the bread passes the toothpick test.
Leave the bread in the pan for 10 minutes. Turn out onto rack to cool completely.

Makes 1 loaf.

Types of Cream

19 Saturday Jun 2010

Posted by in cream substitution, half and half substitution, heavy cream, light cream, single cream, whipping cream

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When cooking with cream, the recipe might state one thing and when you go shopping you are left wondering if you are buying the right kind.

When a recipe states whipping cream, you will most likely find heavy cream at the store. It is the same thing.

However, heaving whipping cream and ultra-pasteurized heavy whipping cream is not the same.
Ultra-pasteurized cream has been heated to a higher temperature to keep it fresher longer.
It is fine for recipes that are cooked, such as an Alfredo sauce.
But, if you intend to whip the cream, use regular pasteurized.
The ultra-pasteurized will give the whipped cream a cooked taste and it will also take longer to whip.

If you have a recipe that calls for heavy cream-for cooking, not for whipping- and you don’t have any on hand you may use 3/4 cup milk plus 1/4 cup butter for every cup the recipe calls for.
You can also use 2/3 cup evaporated milk.

Half and half is simply half milk and half cream.

To make your own just use half milk/half cream.
You can also use 7/8 cup milk plus 3 Tablespoons butter or 1/2 cup evaporated milk plus 1/2 cup milk for every cup you need.

Light cream, also known as single cream, can be hard to locate depending on where you live.
So, if you can’t find that, use half and half.

Measuring Sugar

15 Tuesday Jun 2010

Posted by in brown sugar, granulated sugar, packing sugar, powdered sugar

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You measure sugar differently depending on the type you are using.

Brown sugar is always packed tightly into the measuring cup and leveled off with a knife.
Brown sugar needs to be packed since it has more air in it than granulated sugar. So to get an accurate measure you need to pack it.

Granulated sugar is scooped and leveled off with a knife.

Powdered sugar should be spooned into a measuring cup and than leveled off with a knife.
Scooping it may cause it to get somewhat packed in and you want the powdered sugar to be fluffy and light in the cup.
That is the same reason you don’t want to shake the cup to remove excess.
It will cause the powdered sugar to settle and you may end up adding more to the recipe than was intended.

Double-Decker Confetti Brownies

15 Tuesday Jun 2010

Posted by in Brownies, dessert, double decker confetti brownie recipe, mms

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These bars are like a brownie and m&m cookies put together. Who could say no to that?

Preheat your oven to 350 degrees Fahrenheit.
Lightly grease a 9″x13″ baking pan.

Ingredients:

3/4 cup softened butter(1-1/2 sticks)
1 cup sugar
1 cup packed brown sugar
3 eggs
1 teaspoon vanilla extract
2-1/4 cups flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup cocoa powder
1 Tablespoon butter, melted
1 cup m&ms, divided in two
1/4 cup flour

Cream the 3/4 cup butter and sugars in a large bowl.
Beat in the eggs and vanilla extract.
Combine the 2-1/4 cups flour, baking powder and salt. Add that to your butter/sugar mixture.

Remove half the batter and put in a separate bowl.
Mix the melted butter and cocoa powder and add to one half of the batter.
Spread that into the bottom of your baking pan.

Stir the 1/4 cup flour and 1/2 cup m&ms into the white batter.
Spread that batter over the cocoa layer.
Sprinkle the remaining 1/2 cup m&ms over the top of the bars.

Bake for 25-30 minutes or until edges start to pull away from the side of the pan.
Let cool before cutting.

Makes 24 bars.

How To Neatly Remove Cakes From Pans

14 Monday Jun 2010

Posted by in baking tips, cakes, parchment paper

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Some cakes are just hard to remove neatly from pans.

If you don’t leave them in long enough before you turn them out, sometimes the pan is old, sometimes it doesn’t seem greased and floured well enough.
And the cake rips and some is left in the pan.

An easy way to avoid that problem to to use parchment paper to line the bottom of your pan.

To do this you need to cut the paper to fit the bottom of the pan.

Now, grease the whole pan. Don’t flour though.

Lay the parchment over the bottom of the pan. Grease the parchment paper.

Now, you flour the whole pan.

When it is time to turn the cake out of it’s pan, loosen the sides of the cake from the pan.

Take a plate or serving platter the size of your cake or even a little larger and turn it face down over the cake in the pan.

Quickly flip the pan and plate over so the pan is cake down over the plate.

Carefully lift up the cake pan. The cake should be laying on the plate.

Peel off the parchment paper.

To turn the cake right side up, take another plate and put it over the bottom and flip it again.

If you plan to use this method for cheesecakes, wait til the cake has been chilled well so it is firm enough to stay together.

Brownie Peanut Butter Cheesecake

14 Monday Jun 2010

Posted by in brownie peanut butter cheesecake, cheesecake, chocoalte, dessert, peanut butter, Recipe

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Brownie peanut butter cheesecake is a very decadent dessert.
It is rich and just a small slice is enough to satisfy you.
The filling and topping is peanut butter and the crust is made of brownie batter.

Preheat your oven to 350 degrees Fahrenheit.
You will need a 9″ spring-form pan that has been greased and floured.

Crust:

3 oz semisweet chocolate, grated or chopped.
1/4 cup butter(1/2 stick)
1/2 cup flour
1/8 teaspoon baking powder
2 eggs
1 cup packed brown sugar
1-1/2 teaspoons chocolate or vanilla extract

Filling:

12 oz cream cheese, at room temperature
1 cup packed brown sugar
3 eggs
1/2 cup sour cream or plain yogurt
1-1/3 cups creamy peanut butter

Topping:

3/4 cup sour cream or plain yogurt
2 teaspoons sugar
1/2 cup creamy peanut butter

To make the crust-
Melt the chocolate and butter in a double boiler or in the microwave. Set aside.
Combine the flour and baking powder. Set that aside.
Beat the eggs until thick and lemony colored.Beat in the brown sugar. Mix in the chocolate and the chocolate or vanilla extract.
Stir in the flour/baking powder, just until blended.
Spread 1 cup over the bottom of the prepared pan.
Put the rest of the batter in the fridge to chill.
Bake the bottom crust for 15-17 minutes until firm.
Take out of oven and refrigerate for 15-30 minutes.

While that is chilling make the filling-
In a large bowl beat the cream cheese and brown sugar until smooth.
Beat in the eggs and sour cream.
Beat in the peanut butter.
Set aside.

Take the batter and pan out of the fridge.
Use a spatula to spread the rest of the batter over the sides of the spring-form pan.
Put pan on its side and spread it, rolling as you go.
Quickly set upright and pour filling into the pan.
Some of the batter may drip down the sides. That’s OK.

Bake for 30 minutes, or until the filling is firm.

Make the topping while the cheesecake is baking-
Put the sour cream, sugar, and peanut butter and a bowl and beat with mixer until smooth.

Three minutes before removing cheesecake from the oven, spread the topping over it.

Cool on a wire rack for 1 hour.
Cover and chill in the refrigerator for several hours, preferably overnight.

To serve, loosen sides with a knife and release side of pan.

Serves 12.

Preparing Your Baking Pans

13 Sunday Jun 2010

Posted by in all purpose flour, baking pan tips, cocoa, parchment paper, preparing baking pans, shortening, silicone

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When you are baking, your recipe always specifies if you need to prepare your pans in any special way.

But sometimes you can do things a bit differently and still have fabulous results.

When the recipe states to grease the pan, use solid shortening, not cooking oil.
Butter can also be used. But, shortening is recommended.

For pizza crusts, many times you can just sprinkle your pan or stone with cornmeal instead of using shortening. But, use shortening if you are making a pan pizza so the crust won’t stick to the sides of the pan.

When making cookies, instead of greasing the pan you can line it with parchment paper. You can also buy silicone mats to line cookie sheets with. The cookies will slide off either the parchment or silicone mat lined pans.

For baking goods that call for flouring and greasing the pan, you can buy sprays that are a combination of flour and cooking spray. One brand is Baker’s Joy and the other is made by Pam cooking spray.

When you are making something chocolate and you need to grease and flour the pan, instead of flour- use cocoa powder. 
You won’t have a white ring show on the brown chocolate.


If you have a non-stick pan, do not use cooking spray on it.
The spray leaves a residue that may build up and be hard to remove.


Hopefully these tips will help you.

Strawberry Jam

13 Sunday Jun 2010

Posted by in fresh fruit, frozen fruit, strawberry jam, strawberry jam recipe

≈ 1 Comment

Strawberry jam is always a great treat. It is also pretty simple to make.
Jam can be made at any time of the year. If you don’t have fresh fruit, use frozen.

You will need 5-6 half pint jars or 3 pint jars.
Flats and bands for sealing.

Prepare your jars, lids(flats), and bands by washing them in hot soapy water.
Drain.
Keep the jars and lids and bands in very hot water while you get the jam made.

For the jam:

You will need a large pan. A 5 quart dutch oven is just about perfect.

Ingredients:

8 cups strawberries, crushed
5 cups sugar
2 Tablespoons lemon juice
 
Put the strawberries in the dutch oven and crush them. A metal spatula will work as will a slotted spoon. If you have a potato masher, that is perfect.

Add the sugar and lemon juice and stir.

Bring to a boil over high heat. Stir frequently.

Boil until it is translucent and thick. It will take about 25 minutes.
Don’t go much longer than that or your jam might get gummy. It is better to have it a bit soft than too gummy.

Skim off any foam. If you have some foam you have trouble removing, it won’t hurt anything so don’t worry too much about that.

Remove jars from the hot water. Do this about 5 minutes before filling.

Ladle the jam into the jars leaving about 1/4″ headspace.

Wipe off the jar rims.

Get a hot damp cloth.
Wipe the seal of the lids and lay on the jars.
Wipe the threads of the bands and screw the bands onto the jars. 

Do this as quickly as you can.

Turn jars upside down for 5 minutes before turning back upright to cool. 

Strawberry Shortcake

11 Friday Jun 2010

Posted by in strawberry, strawberry shortcake

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Strawberry shortcake is such a summery dessert.
You can make one big shortcake and serve it in pieces, but I like doing the individual shortcakes.
Kids love having their very own shortcake and you can make them as you need.

Preheat your oven to 450 degrees Fahrenheit.
You will need an ungreased baking sheet.

Ingredients:

6 cups sliced strawberries
1/4 cup sugar

2 cups flour
1/4 cup sugar
2 teaspoons baking powder
1/2 cup butter(1 stick)
1 beaten egg
2/3 cup milk
1 cup whipped cream

Mix the strawberries and the 1/4 sugar. Set off to the side.
In another bowl mix the flour, baking powder, and 1/4 cup sugar.
Cut in the butter.
Add the egg and the milk at once.
Stir until moistened.
Turn dough out onto well floured surface. Knead gently until dough is not sticky and workable- about a minute.
Pat dough to about a 1/2″ thick.
With a 2-1/2″-3″ biscuit cutter cut out 6-7 shortcakes.
Put on the baking sheet.
Bake for 12-15 minutes. At 12 minutes do the toothpick test. Toothpick should come out clean.
Remove shortcakes to wire rack to cool slightly.

To assemble:
Split shortcake in half.
Spoon some strawberries onto bottom half.
Top with dollop of whipped cream.
Add top half of shortcake.
Spoon strawberries over top.
Add dollop of whipped cream.


Makes 6 or 7 shortcakes.


If you prefer to make one large strawberry shortcake:


Instead of kneading dough, spread it into a greased 8″ round pan. Bake for 15-18 minutes and do the toothpick test to make sure it’s done.
Cool in pan for 10 minutes.
Remove from pan.
Split cake into 2 layers and add half the strawberries and cream.
Add top layer and rest of strawberries and cream.
Makes 8 servings.