Recent Recipes

Sugar/Shortbread Cookies

Comments (0) | Saturday, July 17, 2010

One of the bakeries in town make these fabulous butter cookies and I have been attempting to duplicate the taste. I think I did it. Here are some photos — the recipe will follow shortly:

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Simply Glazed Donuts (or Doughnuts)

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Simply Glazed Donuts

2 envelopes of yeast (41/2 tsp.)
1/4 c. warm water
1-1/2 c. warm milk
1/2 c. white sugar
1 tsp. salt
2 eggs
1/3 c. shortening
5 c. flour
oil for frying

1/3 c. butter
2 c. powdered sugar
1-1/2 tsp. vanilla
4 TB hot water
Dash of cinnamon

I prepared the dough for these donuts in my breadmaker on the dough setting. It popped the top up a bit during rising, but it worked great. For non-breadmaker preparation, sprinkle yeast over the warm milk and water and allow to bubble. Add salt and beaten eggs. Mix well. With a mixer add shortening and flour to form dough. Let rise until double. Roll the dough 1/2 inch think and cut out donuts. Cover and let them rise again until double. About 30 minutes to an hour.

Fry the donuts in hot oil and then let them cool slightly on a rack before glazing. 

For Glaze: Melt butter in a saucepan, add sugar until dissolved. Add vanilla and enough hot water to thin the glaze. How thin it is depends on the preference. Mine was kind of thin, but as it sat it thickened up a bit. Add a dash of cinnamon.  To glaze donuts, dip the tops into the glaze, turn over and set them on foil. The glaze will drip down the warm donut and cover it.

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Magnolia Lace Crumpets

Comments (0) | Thursday, May 27, 2010

½ c. sugar
½ c. butter
1/3 c. dark corn syrup
¾ c. all-purpose flour
½ tsp. ground ginger
1 TB. Irish Cream liqueur (optional)

Preheat oven to 350 degrees.  Line a cookie sheet with foil.  Lightly grease the foil; se aside.
In a medium saucepan combine sugar, butter and syrup.  Cook mixture over low heat until butter melts; remove from heat.  Stir together flour and ginger; add dry mixture to butter mixture, mixing well.  Stir in Irish Cream.
Drop batter by rounded teaspoons 3-4 inches apart onto the prepared cookie sheet.  Bake only two or three cookies at a time.
Bake in preheated oven for 9-10 minutes or until bubbly and golden brown.  Quickly invert cookies onto another cookie sheet, and wrap each cookie around the greased handle of a wooden spoon or metal cone; cool on a wire wrack.  Fill cookies with filling.
To store:  Place unfilled cookies in a single layer in an airtight container; cover.  Store at room temp. in a cool, dry place for up to 3 days or freeze for up to 3 months.  Thaw cookies and fill.

1 ½ c. Crisco
8 Tb. Butter (1 stick)
1 ½ c. sugar
1 egg white
2 tsp. vanilla
½ c. hot milk
Cream together shortening and butter.  Add sugar and beat well.  Add egg white and vanilla.  Beat thoroughly.  Add hot milk 1 TB at a time and beat until creamy.  

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Frog Eye Salad

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1/2 cup sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 (8-ounce) can crushed pineapple, undrained
1 (20-ounce) can pineapple chunks in its own juice, undrained
2 (11-ounce) cans mandarin orange segments, drained
1 egg, beaten
2 teaspoons lemon juice
1 1/3 cups (8 ounces)Acine di Pepe Pasta, uncooked
3 1/2 cups (8 ounces) frozen non-dairy whipped topping, thawed and divided
3 cups miniature marshmallows
1/2 cup flaked coconut
Maraschino cherries (optional)
  1. In medium saucepan, stir together sugar, flour and salt.
  2. Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature.
  3. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
  4. In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight.
  5. Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold.
  6. Top with remaining whipped topping; garnish with cherries, if desired.
Makes 12 servings.

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Strawberry-Rhubarb Crumb Pie

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Pastry for single-crust pie

1 egg
1 c. sugar
2 TB. flour
1 tsp. vanilla
3/4 lb. fresh rhubarb (cut into 1/2-inch pieces- about 3 cups)
1 pint fresh strawberries, halved

3/4 c. flour
1/2 c. packed brown sugar
1/2 c. rolled oats
1/2 c. cold butter

Line 9-inch pie plate with crust. Trim pastry to 1/2 inch beyond edge of pie plate; flue edges. Set aside. In a small bowl beat egg. Add sugar, flour and vanilla; mix well. Gently fold in rhubarb and strawberries. Pour into crust. For topping, combine flour, brown sugar and oats in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 400 degrees for 10 minutes. Reduce heat to 350 and bake 35 minutes longer or until crust is golden brown and filling is bubbly. Cool on wire rack for 2 hours; refrigerate until ready to serve.

Tip:  I put a cookie sheet on the rack below the pie while it bakes to catch any drips. It keeps the oven from getting messy.

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Walnut Orange Coffee Cake

Comments (0) | Monday, May 17, 2010

This coffee cake is similar to eating heaven, no joke!!!

1 c. quick-cooking oats
1-1/2 c. orange juice (I used Tropicana)
1/2 c. butter
1-1/2 c. sugar
1/2 c. packed brown sugar
2 eggs
1 tsp. vanilla extract
1-3/4 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/2 c. chopped walnuts (I'm allergic so I use pecans. I like them better anyway.)
1 TB. grated orange peel

Topping:  (This makes a lot of topping. I love it, but if you halved it you probably wouldn't miss it.)
1-1/2 c. packed brown sugar
3/4 c. butter, cubed
3 TB. grated orange peel
3 TB. orange juice (I used the juice from the orange I zested)
3 c. flaked coconut
1-1/2 c. chopped walnuts (again, pecans)

In a small bowl, stir oats and orange juice until softened; set aside. In a mixing bowl, cream butter and sugars; beat in eggs and vanilla until well combined. Combine the flour, baking powder, baking soda, salt and cinnamon; add to the creamed mixture alternately with oat mixture. Stir in walnuts and orange peel. Pour into a greased 13-in.x 9in. x 2in. baking dish. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean.
In a small saucepan, combine brown sugar, butter, orange peel and juice. Bring to a boil; reduce heat. Cook for 1 minute. Remove from the heat; stir in coconut and walnuts. Gently spread over warm cake. Broil 4 inches from the heat for 2 minutes or until the topping is bubbly.

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Orange Crunch Cake

Comments (0) | Friday, March 26, 2010

1 cup graham cracker crumbs (15 squares)
1/2 cup packed brown sugar
1/2 cup chopped pecans
1 tsp. cinnamon (I omitted)
1/2 cup butter, melted
1 package Betty Crocker (doesn't have to be) SuperMoist yellow cake mix
2 TBs grated orange peel (fresh)
1 1/4 cup orange juice
1/3 cup vegetable oil
3 eggs

Orange Frosting (below)
Orange slices, if desired

1. Heat oven to 350 degress (dark or nonstick pans are not recommended). Grease bottoms only of 2 round pans, 8x1 1/2 or 9x1 1/2 inches, with shortening. Line bottoms of pans with waxed paper then grease and flour entire pans.

2. Mix cracker crumbs, brown sugar, pecans and cinnamon and butter in medium bowl. Sprinkle 1 cup pecan mixture evenly into bottom of each pan; press gently.

3. Beat cake mix, orange juice, orange peel, oil and eggs in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.

4. Bake 8 in. rounds 45-50 minutes, 9 in. pans 40-45 minutes, or until toothpick inserted into center comes out clean and tops are golden brown. Cool in pans 15 minutes. Carefully run sharp knife around side of pans to loosen cakes. Remove from pans to wire rack, placing crumb mixture side up. Cool completely, about 1 hour.

5. Place 1 layer, crumb side up, on serving plate. Spread with 1 cup Orange Frosting to within 1/4 inch of edge. Add second layer, crumb side up. Frost side and top of cake with remaining frosting. Garnish with orange slices. Cut cake with serrated knife. Store covered in refrigerator. 12-16 servings.

Orange Frosting

1 tub Betty Crocker Whipped vanilla ready-to-spread frosting (I did not use the Whipped-loved it)
2 cups frozen (thawed) whipped topping (I used extra creamy-yum)
1-2 TBs. grated orange peel

Stir all ingredients in large bowl until blended

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