Category Archives: dessert

Lemon Bread

06 Sunday Jun 2010

Posted by in breakfast, dessert, lemon, lemon bread, Recipe

≈ 1 Comment


This quick bread has a very mellow lemon flavor. It is pretty moist and tasty.

Preheat your oven to 350 degrees Fahrenheit.
Grease the bottom and 1/2″ up the sides of an 8″ x 4″ loaf pan.

Ingredients:

1-3/4 flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
1/4 cup cooking oil
1 Tablespoon lemon juice
2 teaspoons finely shredded lemon peel
1/2 cup chopped almonds or walnuts- optional
2 Tablespoons lemon juice
1 Tablespoon sugar

In a bowl mix the flour, sugar, baking powder, and salt. Set to the side.
Combine the egg, milk, cooking oil, and 1 Tablespoon lemon juice in another bowl. Add all at once to the flour mixture and stir just until moistened.
Fold in the lemon peel and the nuts, if you are using.
Pour into the loaf pan.
Bake for 50-55 minutes until it tests done with a toothpick or cake tester.
While the bread is baking, mix the 2 Tablespoons lemon juice and 1 Tablespoon sugar.
After taking the bread out of the oven, brush the lemon juice sugar mixture over the top. Do this before you remove the bread from the pan.
Cool the bread in the pan for 10 minutes.
Loosen and turn out onto a wire rack to cool.
Wrap in foil or plastic wrap overnight before serving.

Lemon Squares

22 Saturday May 2010

Posted by in dessert, lemon bars, lemon squares, recipes

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Lemon squares are yummy bars. They have a shortbread crust with a lemon curd like filling over the top, similar to the lemon filling in lemon meringue pie.


Preheat your oven to 350 degrees Fahrenheit.
You will need an ungreased 8″ or 9″ square pan.


Ingredients:

Crust-
1 cup all purpose flour
1/2 cup butter
1/4 cup powdered sugar

Filling-
2 eggs
1 cup sugar
2 teaspoon grated lemon peel, optional
2 Tablespoons lemon juice
1/2 teaspoon baking powder
1/4 teaspoon salt

Mix the flour, powdered sugar, and butter. It will be crumbly.
Press that into the square pan. Build the sides up slightly.
Bake for 20 minutes.
While the crust is baking, beat the filling ingredients until light and fluffy.
As soon as the crust is done, pour the filling over the top of the hot crust.
Return to oven and bake another 25 minutes.
It is done when you touch lightly and no indention remains.
Cool on a wire rack completely before cutting.

Makes 16 bars.





Chocolate Sour Cream Cupcakes

21 Friday May 2010

Posted by in Chocolate, chocolate cupcakes, cinnamon raisin breakfast biscuit recipe, cupcakes, dessert

≈ 1 Comment

These are great chocolate cupcakes. They are very light and fluffy with great chocolate flavor.

I have frosted these with chocolate frosting, as you see.

Preheat your oven to 350 degrees Fahrenheit.

This batter will make 18 regular size cupcakes, 12 jumbo, or 60 miniature size. So get out your muffin pans and fill them with liners for the type you want.

Ingredients:

1 cup all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

11 Tablespoons unsalted butter, 8 Tablespoons(1 stick) softened and the other 3 Tablespoons melted

1-1/4 cups sugar

9 Tablespoons cocoa powder

2 eggs

1 teaspoon vanilla extract

1/2 cup sour cream

1/2 cup water

Mix the flour, baking powder, baking soda, and salt into a bowl and set aside.

In a large bowl, beat the 8 Tablespoons of softened butter with the sugar until it is smooth.
All at once, add the melted butter and cocoa powder.
Scrape down the sides of the bowl.
Add the eggs, one at a time. Make sure the first is blended well before adding the second.
Add the vanilla extract and beat for a minute when the batter will lighten slightly in color.
Add the sour cream and beat until no white streaks are visible.
Add half of the flour mixture and mix well.
Add the water.
Now add the rest of the flour mix and beat until it is mixed well and batter is smooth.

With a spoon or cookie scoop, divide the batter among the muffin liners.
You will use approximately 1/3 cup batter for jumbo size, 1/4 cup batter for regular size, and just a couple Tablespoons for the miniature size.

Bake in the preheated oven for 20-25 minutes. Check them at 20 minutes. The tops should be form and will test done with the toothpick test.
These kind really don’t spring back to the touch test like some cupcakes do.

Cool in a rack for 10 minutes and ten out of the pans.

Cool completely and frost as you like.



Rhubarb Cheesecake Squares

01 Saturday May 2010

Posted by in cheesecake, cinnamon raisin breakfast biscuit recipe, dessert, rhubarb, rhubarb cheesecake squares, rhubarb recipe

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I know, I know. Another rhubarb recipe.

But, I have spent a lot of time looking for recipes to use my rhubarb in so I figure I should share.
This dessert is a favorite of my daughter. She even helped me make it a few days ago.
It is pretty simple to make. I hope you will enjoy it as much as my family does.

Preheat your oven to 375 degrees Fahrenheit.
Grease a 9×13 baking pan.

Ingredients:


Crust

1 cup flour
1/2 cup packed brown sugar
1/4 teaspoon salt
1/4 cup cold butter
1/2 cup graham cracker crumbs
1 teaspoon vanilla extract

Filling

16 ounces cream cheese, softened
3/4 cup granulated sugar
3 eggs
1 teaspoon vanilla extract

Topping

3 cups chopped rhubarb
1 cup granulated sugar
1/4 cup water
1 Tablespoon cornstarch
1/4 teaspoon cinnamon
3-4 drops red food coloring, optional


To make the crust combine flour, brown sugar, salt, and graham cracker crumbs in a medium bowl. Cut in the butter until mixture is crumbly. Stir in vanilla extract.
Press into the bottom of your baking pan.
Bake for 10 minutes.
Cool while making the filling.
In a bowl, beat the cream cheese and sugar until fluffy. Add eggs and vanilla and mix well. Pour over crust.
Bake for 20-25 minutes until the center is set and the edges are brown.
Remove to a rack to cool.
While the cheesecake is baking, combine the rhubarb, sugar, water, cornstarch, and cinnamon in a medium saucepan. Bring to a boil and stir constantly until mixture thickens. This will take about 5 minutes. Stir in the food coloring if you like.
Let it cool.
When the cheesecake filling and topping are both cool, spoon the topping over the cheesecake.
Refrigerate at least 1 hour before serving.
Cover for longer storage.
Serves about 15.

Rhubarb Crumble

30 Friday Apr 2010

Posted by in dessert, Recipe, rhubarb, rhubarb crumble, rhubarb recipe

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It’s springtime!

And you know what that means, if you are a lover of rhubarb.
That is right.
Fresh rhubarb!
It’s time to get baking with rhubarb.

Preheat your oven to 400 degrees Fahrenheit.
Grease a 9×13 inch baking pan.

Ingredients:

8 cups chopped fresh or frozen rhubarb
3/4 cup granulated sugar

2-1/2 cups flour
1/4 cup brown sugar
1/2 cup granulated sugar
1/4 cup quick cooking oats
1 cup cold butter

In a large saucepan, add the 3/4 cup sugar and the rhubarb. Cover and cook until the rhubarb is tender. Stir occasionally. It will take about 10 minutes.
Pour the rhubarb into the baking pan.
In a large bowl, mix the flour, sugars, and oats. Cut in the butter with a fork or rub it in with your fingers until the mixture is all crumbly.
Sprinkle that mixture over the rhubarb.
Bake for 30 minutes.
This will give you 12 large servings.
Enjoy!

Mini Cheesecakes

21 Sunday Mar 2010

Posted by in cheesecake, dessert, lunch, mini cheesecake, Recipe, school lunch, work lunch

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Mini cheesecakes are cupcake size cheesecakes.

They are simple to make and very convenient to pack in a lunch for work or school.
So, if you love cheesecake here is a simple and yummy way to enjoy it.

Preheat your oven to 350 degrees Fahrenheit.
You will need muffin pans lined with 12 cupcake liners.

Ingredients:

3/4 cup graham cracker crumbs
2 Tablespoons granulated sugar
2 Tablespoons melted butter
16 oz. cream cheese, softened
2/3 cup granulated sugar
2 eggs
2 Tablespoons lemon juice
small can of fruit pie filling or make your own fruit topping

In a small bowl mix the graham cracker crumbs and the sugar. Add the melted butter and blend with a fork until crumbly.
Divide the mixture among the twelve muffin cups. Press down to make a crust.
With a mixer, beat the cream cheese until fluffy.
Add the sugar, eggs, and lemon juice. Beat that until everything is smooth and no lumps of cream cheese remain. You may need to scrape the sides of the bowl down a few times.
Divide the batter evenly amongst the 12 muffin cups.
Bake for 16-18 minutes.
Remove pan from oven.
Let the cheesecakes stay in the pan just to firm up a bit so it is easier to take out.
When cool enough, carefully remove.
After the cheesecakes are completely cool, spoon a couple tablespoons fruit filling over the top of each mini cheesecake.
For long time storage, keep in the fridge.

Soft Molasses Cookies

25 Monday Jan 2010

Posted by in cookies, dessert, molasses, Recipe, soft

≈ 2 Comments

 

 
These cookies are similar in taste to ginger snaps, only soft.

They are really good.

Ingredients:

1 cup unsalted butter(2 sticks), softened
1 cup white sugar
1/2 cup molasses
2-1/4 teaspoons baking soda
1 teaspoon salt
1-1/4 teaspoons cinnamon
1-1/4 teaspoons ground cloves
3/4 teaspoon ground ginger
2 eggs
3-1/2 cups all purpose flour

In a large mixing bowl cream the butter and sugar. Add the molasses and mix well. Now add the baking soda, salt, and spices. Add the eggs, one at a time. Make sure to get the first egg mixed in well before adding the second one.
Stir in the flour.
Cover the bowl and refrigerate the dough for 1-2 hours until dough is easy to handle.

Preheat your oven to 350 degrees Fahrenheit.
Lightly grease cookie sheets.

You will also need a small bowl with some sugar in it.

Shape cookie dough into approximately 1-1/2 inch balls.
Roll the balls of dough in the sugar and place on the cookie sheets.
Bake the cookies for 10-12 minutes. Cookies will be very soft, but that is OK.
Cool the cookies on the pan for 10 minutes and remove to rack to cool completely.

Harvest Pumpkin Bars

22 Friday Jan 2010

Posted by in bars, cream cheese frosting, dessert, pumpkin, Recipe

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These pumpkin bars are big on pumpkin flavor and are

made extremely tasty with a cream cheese frosting.
For an extra touch you can sprinkle the frosting with crystalized ginger or chopped pecans.

Preheat your oven to 350 degrees F
Lightly grease a 9×9 inch or 11×7 inch baking pan

Ingredients:

Bars

1/3 cup vegetable oil
2 eggs
1 cup white sugar
1 cup pumpkin puree
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon baking powder
1-1/4 cups all-purpose flour

Put everything in a bowl except for the flour. Cream it together well. Add the flour and stir just until smooth.
Spread the batter in the prepared pan and bake for 30 minutes until golden brown and the bars test done with a toothpick inserted into the middle of the bars.
Let cool completely and than frost.

Cream Cheese Frosting

4 oz cream cheese ( 1/2 of a large brick), softened
3 Tablespoons unsalted butter, softened
1-3/4 powdered sugar
1 teaspoon vanilla extract
2-4 Tablespoon finely diced crystallized ginger( optional)
2-4 Tablespoons chopped pecans( optional)

In a medium bowl cream together the butter and cream cheese. Add the powdered sugar and vanilla extract and beat until smooth.
Spread over the cooled bars and sprinkle with the ginger and pecans if desired.
Cut into bars and enjoy!



Peanut Butter Smoothies

20 Wednesday Jan 2010

Posted by in bars, chocolate chips, dessert, peanut butter, recipes

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 These are bars. Very yummy, peanut buttery bars.

They are very addictive and you can have them done in less than an hour.

Preheat your oven to 350 degrees
Lightly grease a 9×9 square pan
Baking time is approximately 30 minutes

Ingredients:

6 Tablespoons unsalted butter, softened
1/2 cup peanut butter- you can use either creamy or chunky
1 cup white sugar
1/4 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1 cup chocolate chips, peanut butter chips, or lightly salted peanuts (picture shows them with chocolate chips)
In a small bowl, combine the flour, salt, and baking powder. Set aside.
In a medium bowl cream the butter and peanut butter until smooth. Add the sugars and beat well. Beat in the eggs one at a time, making sure the first one is well incorporated before adding the next one. Stir in the vanilla extract.
Stir in the flour mixture until smooth. Add chips or peanuts.
Put in the oven and bake for 30 minutes or until bars start to come away from the edges of the pan.
Cool completely in the pan.
Cut in the size you want.

Happy snacking!




Lemon Bundt Cake

05 Tuesday Jan 2010

Posted by in bundt, cake, dessert, lemon, Recipe, yummy stuff

≈ 4 Comments


This cake is not overly lemony, but it has a glaze that really gives it a big shot of lemon flavor.

Preheat your oven to 350 degrees.
Grease and flour a bundt or tube pan.

Ingredients:

1 cup softened butter or margarine
2 cups granulated sugar
4 eggs
1-1/2 teaspoons lemon extract
1-1/2 vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt- if using salted butter or margarine do not use
1 cup milk
1 Tablespoon grated lemon peel- optional

Glaze:
1/4 cup lemon juice
1 Tablespoon water
1/2 teaspoon lemon extract
3/4 cup granulated sugar

Combine the flour, baking powder, and salt in a bowl. Set aside.
Cream the butter and sugar. Add eggs, beating one egg in completely before adding the next one. Mix in the extracts.
Add the milk and the flour mixture alternately beginning and ending with the milk. Stir in the lemon peel, if you are using.
Pour into the prepared pan.
Bake for 60-70 minutes til it tests done with a toothpick inserted near the center.
Cool for 10 minutes. Invert pan onto a wire rack for 10 more minutes.
Put waxed paper or foil underneath rack to catch extra glaze.
Let the cake cool slightly.
Combine glaze ingredients.
Drizzle over the warm cake with a spoon.
OR
If you have a pastry brush, I recommend you brush the glaze on the cake.
More will stay on the cake instead of ending up on the waxed paper.

Serves 12-16.