Witches Brooms

Servings: 20

Ingredients:

• 1/2 cup packed brown sugar
• 1/2 cup butter or margarine, softened
• 2 tablespoons water
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/8 teaspoon salt
• 10 pretzel rods, about 8 1/2 inches long, cut crosswise in half
• 2 teaspoons shortening
• 2/3 cup semisweet chocolate chips
• Butterscotch-flavored chips, melted

Instructions:

1. Heat oven to 350 degrees F (180 C). Mix brown sugar, butter, water and vanilla in medium bowl. Stir in flour and salt. Shape dough into twenty 1 1/4-inch balls.
2. Place pretzel rod halves on ungreased cookie sheet. Press ball of dough onto cut end of each pretzel rod.
3. Press dough with fork to resemble "bristles" of broom.
4. Bake about 12 minutes or until set but not brown. Remove from cookie sheet. Cool completely on wire rack, about 30 minutes.
5. Cover cookie sheet with waxed paper. Place brooms on waxed paper. Heat shortening and chocolate chips over low heat, stirring occasionally, until melted and smooth; remove from heat. Spoon melted
6. chocolate over brooms, leaving about 1 inch at top of pretzel handle and bottom halves of cookie bristles uncovered. Drizzle with melted butterscotch chips. Let stand until chocolate is set.
7. Makes 20 snacks.

Nutritional Information

1 Serving:
Calories 150 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 2 g); Cholesterol 0mg; Sodium 170 mg;
Total Carbohydrate 21 g (Dietary Fiber 1 g); Protein 2 g
% Daily Value: Vitamin A 4 %; Vitamin C 0%; Calcium 0%; Iron 4 %
Exchanges: 1 Starch; 1/2 Fruit; 1 Fat

Source: Betty Crocker.com
Date: October 19, 2005

Red Velvet Cake

Ingredients needed:

• 2 1/2 cups sifted cake flour
• 2 teaspoons cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 1/2 cups sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 2 large eggs
• 1 cup buttermilk
• 2 ounces red food coloring
• 1 teaspoon distilled white vinegar
• 1 teaspoon vanilla
• 1 (8-ounce) package cream cheese, softened
• 1/2 cup (1 stick) unsalted butter or margarine, softened
• 1 pound box confectioners’ sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

FOR THE CAKE:

• Preheat the oven to 350 degrees F.
• Grease and flour 2 (9-inch) cake pans. In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and salt; set aside. In a large bowl, cream together sugar and butter. Beat in eggs one at a time. Alternately add flour mixture and buttermilk. Beat in food coloring and vinegar, then add vanilla. Spread the batter evenly in the pans.
• Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean. Turn out onto a rack to cool.

FOR THE FROSTING:

• In a large bowl, cream the cream cheese and butter. Beat in confectioners' sugar until fluffy. Beat in vanilla. Stir in pecans. Use frosting to fill and ice cake.
• Slice and serve on individual plates.
• Yield: 8 servings

Pumpkin Pie Cake

Makes 12 servings Prep: 20 minutes Bake: 1 hour Source: Midwest Living

Ingredients

• 1 29-ounce can pumpkin
• 1 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 3 eggs
• 1 12-ounce can evaporated milk
• 1 package 2-layer-size yellow cake mix
• 1 cup chopped nuts
• 3/4 cup butter or margarine, melted

Directions

1. In a mixing bowl, combine the pumpkin, sugar, cinnamon, salt, nutmeg, and ginger.
2. Add eggs. Beat lightly until mixture is just combined.
3. Gradually stir in evaporated milk; mix well.
4. Pour into a greased 13x9x2-inch baking pan.
5. Sprinkle cake mix over pumpkin mixture; sprinkle with nuts.
6. Drizzle with melted butter or margarine.
7. Bake in a 350 degree F oven for 1 to 1-1/4 hours or until edges are firm and center is almost set.
8. Cool on wire rack.
9. Store in the refrigerator.

Pumpkin Cookies

Pumpkin Cookies, a delectable treat that any muggle would love!

Ingredients:

• 1 cup pumpkin
• 1 egg
• 2 cups flour - all purpose
• 1 cup sugar
• 1 teaspoon salt
• 1 cup shortening
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder

Directions:

Step 1: Preheat oven to 350.

Step 2: Cream sugar and shortening.

Step 3: Add vanilla, egga, and pumpkin.

Step 4: Sift dry ingredients.

Step 5: Add remaining ingredients - mix well.

Step 6: Use teaspoon to drop cookies on cookie sheet.

Step 7: Bake 10-12 minutes. Makes about 6 dozen.



Pumpkin Cookie Frosting:

Ingredients:

· 3 tablespoons butter

· ½ cup brown sugar

· 4 tablespoons milk

Directions:

Step 1: Bring above ingredients to a boil in sauce pan. Cool for a short while.

Step 2: Add: 3/4 teaspoon vanilla and 1 or more cups powdered sugar.

Step 3: Put onto cookies and ENJOY!

*************from mugglenet.com***************

Pumpkin Cheesecake

1 ¾ cups graham cracker crumbs

¼ cup finely ground pecans

¼ cup brown sugar

1 tsp ground cinnamon

6 tablespoons unsalted butter, melted

Three 8-oz packages cream cheese, at room temperature

1 ½ cups sugar

2 Tbs cornstarch

1 tsp pure vanilla extract

1/8 tsp freshly grated nutmeg

2 large eggs

2 large egg yolks

One 15-oz can solid-pack pumpkin puree

½ cup heavy cream

Preheat the oven to 350 F

Combine the cracker crumbs, pecan, brown sugar, and ½ tsp of the cinnamon in a medium bowl. Mix in the melted butter. Press the mixture firmly and evenly into the bottom and about 1 inch up the sides of an un-greased 9-inch spring form pan.

Beat the cream cheese, sugar, cornstarch, vanilla, the remaining ½ tsp cinnamon, and the nutmeg in the bowl of an electric mixer on low speed until smooth an fluffy, scraping down the sides of the bowl as needed. Add the eggs and yolks and beat just until blended. Mix in the pumpkin and cream. Spread the batter in the pan, and place it on a baking sheet.

Bake until the center is nearly set, 60 to 70 min. Cool on a wire rack for 15 min.Carefully run a sharp knife between the cake and the sides of the pan. Remove the sides of the pan. Cool completely on the rack before covering tightly with aluminum foil or plastic wrap. Refrigerate until well chilled before serving, at least 4 hours or up to 2 days.

Yield: 10 to 12 servings.

Use caramel sauce to design.

Pecan Pie

Prep Time: 30 minutes
Cook Time: 45 minutes
Yield: One 9-inch pie

Sweet Dough Spice variation, for a 1 crust pie, above
Filling:
1 cup dark corn syrup
3/4 cup sugar
6 tablespoons butter
3 large eggs
Pinch salt
2 tablespoons Bourbon
2 cups pecan halves or pieces, or a combination, about 8 ounces
One 9 inch Pyrex pie pan

To make the filling, combine corn syrup and sugar in saucepan and stir to mix. Place over low heat and bring to a boil, without stirring. Remove from heat, add butter and allow butter to melt. In a mixing bowl, whisk eggs until liquid and whisk in salt and Bourbon. Whisk in syrup and butter mixture, being careful not to over mix. Allow to cool while rolling and forming the bottom crust.
Set a rack at the lowest level of the oven and preheat to 350 degrees.
Arrange pecans in crust. Skim foam from top of filling (or the top will have an unattractively mottled surface) and pour over pecans. With the back of a fork, press the pecans down into the filling so that they are covered.
Bake the pie for about 45 minutes, until the crust is baked through and the filling is set and well puffed in the center. Cool the pie on a rack and serve warm or at room temperature.
Variations:

CHOCOLATE PECAN PIE: Use the Cocoa flavored Sweet Dough, above, instead of the Spice Crust. Add 4 ounces coarsely chopped semisweet or bittersweet chocolate to the hot syrup mixture along with the butter. Allow chocolate to melt and whisk filling smooth. Stir the pecans into the filling, rather than pouring it over them.
WALNUT RUM PIE: Replace Bourbon in filling with dark rum; replace pecans with walnut halves and pieces. Use the plain Sweet Dough, rather than the Spice Crust.
Substitute other nuts, such as hazelnuts or almonds, or a combination of several kinds of nuts.

SWEET DOUGH FOR PIES

One-crust pie, about 10 ounces dough:
1 1/4 cups all-purpose bleached flour
1/4 cup sugar
1/4 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons (1/2 stick) cold unsalted butter
1 large egg
Two-crust pie, about 1 1/4 pounds dough:
2 1/2 cups all-purpose bleached flour
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter
2 large eggs

To mix the dough by hand, combine flour, sugar, salt and baking powder in a medium mixing bowl and stir well to mix. Cut butter into 1-tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Occasionally reach down to the bottom of the bowl and mix all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse-ground cornmeal and no large pieces of butter remain visible. Beat the egg(s) in a small bowl and pour over the flour and butter mixture. Stir in with a fork until the dough begins to hold together, but still appears somewhat dry. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.
To mix the dough in the food processor, combine flour, sugar, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1-second intervals to mix. Cut butter into 1 tablespoon pieces and add to work bowl. Process, pulsing repeatedly at 1-second intervals, until the mixture is fine and powdery, resembles a coarse-ground cornmeal and no large pieces of butter remain visible, about 15 pulses in all. Add the egg(s) to the work bowl and pulse ten times or so, until the dough forms a ball. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform. Press the dough into a disk (two equal disks for the larger amount of dough). Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6-inch circle. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.
Storage: Keep the dough in the refrigerator up to two days, or freeze it double-wrapped in plastic. Because the dough is thin, it will defrost quickly at room temperature when you intend to use it.
Variations:

SPICE CRUST: Add 1/2 teaspoon ground cinnamon and 1/4 teaspoon each freshly grated nutmeg and ground cloves to the dry ingredients before mixing in the butter. Double the quantities for the 2-crust recipe.

Peanut Butter Cream Pie

Recipe adapted from "Emeril's New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch, William Morrow, 1993

Recipe Summary Difficulty: Easy Prep Time: 15 minutes Inactive Prep Time: 2 hours Yield: 8 servings User Rating:

8 ounces cream cheese, at room temperature
3/4 cup confectioners' sugar
1/2 cup crunchy peanut butter
2 tablespoons milk
1/2 cup chopped roasted peanuts
4 cups heavy cream, whipped until thick, in all
1 prepared 9-inch graham cracker crust
1/2 cup chopped salted peanuts
1 cup chocolate sauce
1/4 pound chocolate, shaved into curls
Fresh mint sprigs

Using an electric mixture, fitted with the whip attachment, beat the cream cheese and sugar until smooth. Add the peanut butter, milk and roasted peanuts and beat well. Fold 2 cups of the whipped cream into the cheese mixture. Pour the filling into the prepared crust. Place the pie in the refrigerator and chill completely, about 2 hours. Slice the pie into 8 servings. To assemble, place 1 piece of pie on each plate. Dollop each piece of pie with the remaining whipped cream. Garnish each piece with the salted peanuts, drizzle of chocolate sauce, chocolate curls and mint.

Peanut Butter Cake

2 cups cake flour

1 ½ cups granulated sugar

2 ½ tsp baking powder

¾ tsp salt

½ cup shortening

2/3 cup milk plus ¼ cup

2 eggs

2 tlbs peanut butter

Preheat oven to 350 F. Mix together dry ingredients and slowly add shortening and 2/3rds cup of milk while mixing at low speeds until well incorporated. In a separate bowl lightly mix eggs and ¼ cup of milk. Add milk and egg mixture in to cake batter until well incorporated. Add peanut butter and mix well. Pour into 2 pre-greased 9” baking pans and bake for 30 min or until tooth pick comes out nearly clean.

Peanut butter mouse icing

Mousse:
8 tbls peanut butter
1 teaspoon vanilla extract
2 cups chilled heavy cream, divided
2 tablespoons Kailua
1/4 cup confectioners' sugar

To make the Mousse: Put the 8 ounces of peanut butter in a large bowl. In a small saucepan, bring 1/2 cup of the cream, the Kailua, and vanilla to a boil over medium high heat. Pour the hot cream mixture over the peanut butter; whisk until smooth. Cool the peanut butter mixture to room temperature, whisking occasionally. In a large bowl, beat the remaining 1 1/2 cups cream until it holds a soft peak. Sift the sugar over the cream, and continue beating until slightly thicker; take care not to over whip the cream. Fold a third of the whipped cream into the peanut butter to lighten the mixture. Fold in the remaining cream.

Mile High Chocolate Parfait Pie

Ingredients

Crust:

• 25 graham crackers (broken into pieces) or 3 1/4 cups graham crackers crumbs
• 1/4 cup firmly packed dark brown sugar
• 12 tablespoons unsalted butter (1 1/2 sticks)

Butterscotch pudding: Recipe courtesy "Joy of Cooking":

• 5 tablespoons unsalted butter
• 3/4 cup firmly packed dark brown sugar
• 3/4 cup heavy cream
• 2 1/4 cups milk
• 1/8 teaspoon salt
• 2 tablespoons water, plus 1/4 cup
• 1 package powdered unflavored gelatin, about 2 1/2 teaspoons
• 1 1/2 teaspoons vanilla extract
• 1/4 cup packed cornstarch

Chocolate Ganache:

• 6 ounces quality semi-sweet chocolate, chopped
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter

Mousse:

• 8 ounces semi-sweet chocolate, chopped
• 1 teaspoon vanilla extract
• 2 cups chilled heavy cream, divided
• 2 tablespoons Cognac or brandy
• 1/4 cup confectioners' sugar

Top of the Parfait:

• 1 cup chilled heavy cream
• 2 tablespoons Cognac or brandy
• Dark chocolate curls
• Equipment: a 9 by 3 1/2-inch spring form pan and a large Pastry bag - not required....can use spoon
  

Directions

To make the crust: Preheat the oven to 350 degrees F.

Pulse the graham crackers and brown sugar in a food processor to a fine crumb. Melt the butter in a small saucepan, add it to the crumb mixture, and pulse until just combined. Pour the mixture into the spring form pan and press it firmly along the bottom and all the way up the sides of the pan to make an even crust. Bake until the crust browns, about 15 minutes. Cool and refrigerate while making the pudding.

To make the pudding: In a small medium saucepan, melt the butter over medium heat. Whisk in the dark brown sugar and cook, stirring, until melted and bubbly. Gradually add in the heavy cream and stir over low heat until the butterscotch is dissolved. Whisk in the milk and salt. Remove from the heat and set aside until lukewarm. Pour the 2 tablespoons of water into a small bowl and sprinkle the gelatin over the top, do not stir. Set aside to let the gelatin bloom.

In a small bowl, whisk together the cornstarch and the remaining 1/4 cup water. Stir the cornstarch mixture into the butterscotch mixture. Cook, stirring constantly, over medium-high heat until the mixture thickens. Reduce the heat to low; stir briskly, and bring to a simmer and cook for 1 minute. Remove from the heat and stir in the gelatin mixture and vanilla. Whisk until smooth. Cover the surface of the pudding with plastic wrap and store in the refrigerator while you make the ganache.

To make the Ganache: Put the 6 ounces of chocolate in a medium bowl. In a small saucepan, bring the cream and butter to a boil over high heat. Pour the hot cream mixture over the chocolate; set it aside for 5 minutes before whisking until smooth.

Pour the chocolate ganache into the chilled crust; then swirl the pan so the ganache evenly covers the sides and bottom of the crust. Set the crust aside at room temperature while you make the chocolate mousse.

To make the Mousse: Put the 8 ounces of chocolate in a large bowl. In a small saucepan, bring 1/2 cup of the cream, the brandy, and vanilla to a boil over medium high heat. Pour the hot cream mixture over the chocolate; set it aside for 5 minutes before whisking until smooth. Cool the chocolate mixture to room temperature, whisking occasionally.

In a large bowl, beat the remaining 1 1/2 cups cream until it holds a soft peak. Sift the sugar over the cream, and continue beating until slightly thicker; take care not to over whip the cream. Fold a third of the whipped cream into the chocolate to lighten the mixture. Fold in the remaining cream.

To assemble the Parfait Pie: Pour the pudding into the prepared crust and smooth the top with a spatula. Pour the chocolate mousse on top of the pudding, smooth the top if needed. Refrigerate until set, about 6 hours. In a medium bowl whip the cream and brandy until it holds a soft peak. Spoon dollops of the whipped cream over the chocolate to cover and decorate with the chocolate shavings. Carefully remove the spring form ring. Transfer the Parfait Pie to a cake stand and serve. Cut with a warm serrated knife.

by: Emeril Lagasse

Lemon and Blueberry Tea Cake

Ingredients needed:

• 1 1/2 cups sugar
• 1/4 cup brown sugar
• 2 1/3 cups flour
• 8 tablespoons butter, room temperature
• 1 teaspoon cinnamon
• 1 egg
• 1/2 cup half and half
• 1/2 cup sour cream
• Juice of two lemons
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 1/2 cups fresh blueberries
• 2 tablespoons grated lemon zest

Preheat the oven to 375 degrees F. Grease a 9 by 5-inch loaf pan. In a small mixing bowl, combine 1/4 cup of the sugar, brown sugar, 1/3 cup flour, 4 tablespoons butter, and 1/2 teaspoon cinnamon. Mix until the topping is incorporated. Using an electric mixer, cream the remaining sugar and butter together. Add the egg, half and half, sour cream, and lemon juice, blend until smooth. In a mixing bowl, sift the remaining flour, baking powder, salt and remaining cinnamon together. With the machine running, slowly add the flour until all the flour is incorporated. Fold in the blueberries and lemon zest. Pour the batter into the prepared pan. Sprinkle the topping on top of the batter. Bake the bread for about 50 minutes, or until the top is golden brown. Remove the pan from the oven and cool for 5 minutes. Remove the bread from the oven and cool on a wire rack. Slice and serve.

Yield: 1 loaf

Lemon Cake complete with lemon icing

2 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, slightly softened
1 1/2 cups granulated sugar
2 large whole eggs, at room temperature
3 large egg yolks, at room temperature
2 teaspoons vanilla extract
1 teaspoon grated lemon zest
1/4 cup fresh lemon juice
1/2 cup whole milk

1. To make the lemon cake, preheat the oven to 350 degrees F. Butter the bottom and sides of two 9-inch round cake pans. Dust the pans with flour and tap out the excess.
2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Stir together the dry ingredients with a whisk. Set aside.
3. In an electric stand mixer, using the paddle attachment or beaters, beat the butter on medium speed for about 30 seconds, or until creamy. Gradually add the sugar, increase the speed to medium-high, and continue to beat until the mixture is light, about 3 minutes. Scrape down the sides of the bowl.
4. Add the whole eggs and egg yolks, one at a time, beating well after each addition. Beat in the vanilla and lemon zest. Reduce the speed to low and gradually beat in he lemon juice (the batter will appear curdled at this point smooth out after you add the dry ingredients). Beat in the dry ingredients in 3 additions alternately with milk in 2 additions. Scrape down the sides of the bowl and beat for another 10 seconds. Scrape the batter into the prepared pans.
5. Bake the cakes for 20 to 25 minutes, or until a toothpick inserted into the center of each cake comes out clean. Cool the cakes in the pans on wire racks for 20 minutes. Invert the cakes onto the racks and cool completely.

Lemon Filling

2 large egg yolks
1/3 cup granulated sugar
1/4 cup fresh lemon juice
2 tablespoons unsalted butter, slightly softened
Pinch of salt
1 teaspoon finely grated lemon zest
1/2 cup heavy cream

6. To make the lemon filling, in a medium non-reactive saucepan, whisk together the yolks and sugar until combined. Whisk in the lemon juice, butter, and salt. Cook over medium-low heat, stirring constantly with a wooden spoon, for 5 to 6 minutes, or until the mixture turns opaque, thickens, and coats the back of the spoon. Do not let the filling boil, or it will curdle. Pour the mixture through a fine mesh sieve into a medium bowl. Stir in the lemon zest and allow the filling to cool.
7. Cover with plastic wrap, pressing directly onto the surface, and refrigerate for 1 hour, or until chilled.
8. In a clean bowl of the electric mixer, using the whisk attachment or beaters, beat the heavy cream on high speed until soft peaks form. Remove the lemon filling from the refrigerator and whisk until smooth. Using a rubber spatula, gently fold the whipped cream into the filling. Cover the bowl and refrigerate the filling until ready to assemble the cake.
Lemon Frosting:

3/4 cup (1 1/2 sticks) unsalted butter, softened
3 1/2 cups confectioners' sugar
2 tablespoons heavy cream
2 teaspoons fresh lemon juice
1/4 teaspoon vanilla extract
1 teaspoon finely grated lemon zest

9. To make the lemon frosting, in the large bowl of the electric mixer, using the paddle attachment or beaters, beat the butter on medium speed until creamy, about 30 seconds. Gradually beat in the confectioners' sugar on low speed. Add the cream, lemon juice, vanilla, and lemon zest. Increase the speed to medium-high, and beat for about 3 minutes, or until the frosting is light and fluffy.
10. To assemble the cake, place 1 cake layer on a serving plate. Pile the lemon filling onto the center using a small offset metal spatula, and spread it into an even layer, leaving a 1-inch border around the edge of the cake layer. Top with the second cake layer. Frost the top and sides of the cake with the lemon frosting. (If some of the filling oozes out from the middle, just blend it with the frosting around the sides of the cake.) Serve the cake immediately, or refrigerate and bring to room temperature before serving.

Lady Fingers

• 2 tablespoons butter
• 3/4 cup plus 2 tablespoons sifted flour
• 4 egg yolks
• 1/2 cup sugar
• 4 egg whites, beaten until stiff
• Pinch of salt
• 1 teaspoon vanilla
• powdered sugar for dusting

Preheat the oven to 350 degrees F. Grease and flour 2 baking sheets with 2 tablespoons butter and 2 tablespoons of flour.
Mark parallel lines in the flour across the width of the tray about 4 inches apart.
Put the eggs and sugar in a large mixing bowl, and with an electric mixer fitted with
a wire whisk beat on medium-high speed until the mixture is pale yellow, thick, and has tripled
in volume, about 8 minutes, using the mixer. Add the egg whites, remaining 3/4 cup flour, salt and vanilla,
fold to mix thoroughly so the mixture is smooth. Fill a large pastry bag with a 3/4-inch plain tube with
the mixture. Pipe fingers about 4 1/2-inches in length on to the baking sheet, using the lines as a guide.
Dust the ladyfingers with powdered sugar. Bake until for 15 to 18 minutes, or until just firm on the outside
and soft in the cent

Halloween Candy Corn Cookies

Servings: Approximately 9 1/2 dozen cookies

Ingredients:

• 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
• 1/3 cup (0.6 stick/2.4 oz./68g) butter or margarine, melted
• 1 egg
• Orange paste food color
• 2 oz. semisweet chocolate, melted, cooled

Instructions:

1. Line a 8 x 4-inch loaf pan with waxed paper, extending paper over sides of pan. In medium bowl, stir cookie mix, butter and egg until soft dough forms.
2. On work surface, place 3/4 cup dough. Knead desired amount of orange food color into dough until color is uniform. Press dough evenly in bottom of pan.
3. Divide remaining dough in half. Gently press one half of remaining dough into pan on top of orange dough. On work surface, knead chocolate into remaining dough until color is uniform. Press over plain dough in pan, pressing gently to edge of pan. Refrigerate 1 1/2 to 2 hours or until firm.
4. Preheat oven to 375 degrees F/190 degrees C. Remove dough from pan. Cut crosswise into 1/4-inch-thick slices. Cut each slice into 5 wedges. On ungreased cookie sheet, place wedges 1 inch apart.
5. Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.
6. Makes 9 1/2 dozen cookies.

Source: Betty Crocker
Date: October 13, 2006

Cake in a Jar

***********this came from nuns at a monastery I worked at**********

• 11 Pint jars and lids
• 2 boxes cake mix (with pudding in the mix) – flavor of your choice
• 2 small boxes of pudding – flavor of your choice
• Eggbeaters – equivalent of 8 eggs (don’t use real eggs!)
• 1 cup oil
• 1 cup water (can be part juice according to flavor of cake)*
• Add nuts, raisins, chocolate chips, etc can be added as you wish – optional

Preheat oven to 350
Spray jars with cooking spray
Mix all ingredients together; batter will be very thick. Spoon evenly into jars, about ½ full.
Bake on tray for 35-45 minutes or until toothpick comes out clean. While baking have jar lids in hot water bath. As soon as cakes come
from the oven, immediately screw on tops tightly.

Strawberry - Orange Muffins

*****this one is of my own design*****
Prep Time: 20 minutes
Cook Time: 18 minutes

Ingredients:

• 2 1/4 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt (optional)
• 1/2 cup sugar
• 3/4 cup milk (skim OK)
• 1/3 cup vegetable oil
• 1 egg
• 1 tablespoon finely grated orange zest
• 1 cup thinly sliced strawberries
• About 1/3 cup strawberry jam

Preparation:

Preheat oven to 400 degrees F. Butter standard muffin forms.
In a large bowl, stir together flour, baking powder and soda, and salt. In a medium bowl, whisk together sugar, milk,
oil, egg and orange zest until mixed. Stir in strawberries. Add to the dry ingredients and stir until blended.
Place a spoonful of batter in each prepared muffin cup. Top each with a scant teaspoon of strawberry jam. Spoon the
remaining batter over the jam, filling each cup about two-thirds full.
Bake until a toothpick inserted in the center of a muffin comes out clean, 15 to 18 minutes. Cool in tins for 5 minutes.
Makes 12 standard-sized muffins.

Pizza Dough

Level: Intermediate
Serves: 3 pizza crusts

• 1 package active dry yeast
• 1 teaspoon honey
  
• 1 cup warm water
• 1 tablespoon kosher salt
• Extra-virgin olive oil
• 3 cups 00 flour, plus more for dusting

In the bowl of a standing electric mixer fitted with a dough hook (or by hand), combine the yeast, honey, and warm water; stir gently to dissolve. Let the
mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.

Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all
the flour has been incorporated. When the dough starts to come together, increase t he speed to medium; stop the machine periodically to
scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky,
add more flour - 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes.
Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough
into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e.
over a gas pilot light) until doubled in size, about 1 hour. This is a good time to stick a pizza stone in the oven and preheat them to 500
degrees F.

Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3
equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.
Roll or pat out a piece of dough into a 12 inch circle, about 1/8-inch thick. Dust a pizza paddle with flour and slide it under the pizza
dough. Brush the crust with a thin layer of olive oil, and top with your favorite flavors. Slide the pizza onto the hot stone in the oven and
bake for 12 to 15 minutes, until the crust is golden and crisp. Repeat with the remaining dough.

Hot Cross Buns

• 1¼ cups of warm water
• ½ cup of soft brown sugar
• 3 teaspoons of dry active yeast
• 4 cups of strong white flour
• 2 tablespoons of milk powder
• 2 teaspoons of mixed spice
• 1 teaspoon of cinnamon A pinch of ground cloves
• 1 teaspoon of salt
• ½ cup of dried currants
• ½ cup of raisins
• ¼ cup of mixed peel (optional!)
• 50 grams / 2 oz of butter, melted
• 1 egg, beaten
• 1/2 cup of extra flour
• 1/3 cup of water
• 1/4 cup of caster sugar
• 2 tablespoons of hot water

1. Add the warm water to a medium sized bowl and stir in the brown sugar until dissolved.
2. Sprinkle the yeast granules over the top and put aside.
3. Melt the butter and set aside.
4. In a large bowl or electric mixer sift the flour, milk powder, spices and salt and then add the dried fruits.
5. When the yeast mix is frothy add to the flour and fruit and pour in the melted butter. Mix to combine and knead by hand until smooth or for about 8 minutes using a mixer with dough hook.
6. Cover and set aside to at least double in size (2 hours or more).
7. Cut and shape 15 buns (I like to weight mine for even sized buns!) and place in a warm lined or greased baking tin.
8. Place the buns in a warm place to continue rising for at least another hour, a little longer if possible.
9. Preheat the oven to 200°C, 390°F or gas mark 5½.
10. Gently brush the tops a little beaten egg wash.
11. Mix the remaining flour with enough water to make a firm ‘pipe-ible’ paste.
12. Using a piping bag or a small plastic bag with the point cut off, pipe the paste in lines across the buns to form the crosses.
13. Bake for 25 minutes, or until cooked through and hollow sounding when tapped on the bottoms.
14. While they’re still hot you can glaze the buns with a mixture of caster sugar and a little warm water. I don’t even bother to worry about the sugar dissolving as if you do it immediately after the buns come out of the oven the heat will be enough to melt it.
15. You can also use sieved apricot jam and a new thing I learnt this year via other food bloggers was the use of golden syrup to glaze, I haven’t tried it myself yet!
16. Makes 15 Scrummy Yummy Hot Cross Buns.

B's for Baking

So here I am again just writing about my numerous hobbies when I thought (light bulb) wouldn't it be great to split my blogs up a little so people who are not interested in cookery, crochet or just general info on me could read just one. On this blog (and I will try to keep these up to date as best as possible) I decided to list recipes that I have tried. Some of them will be of my own creation, and I will mark them so, but some are from individuals online or in books. As always I will try to site sources where I can if I know where the recipe came from. Don't want anyone getting mad because I stole their work. I hope you all can enjoy this and have as much fun as I do creating food. I will also try to take photos of dishes I post. I'm sure everyone would like to see them.

Artichoke pesto

Serves 6

Ready in 5 minutes

Ingredients:

• 150g fresh pesto
• 280g jar baby artichokes in olive oil
• Extra olive oil

Method: How to make artichoke pesto

1. Put the pesto into a food processor. Add the artichokes and the oil from the jar (there will be about 6 tablespoons) and blend everything briefly to make a pesto. Put in a bowl and cover with a thin layer of olive oil to prevent the pesto from discoloring.
2. Before serving, mix the oil into the pesto, then divide between 6 serving bowls and serve with the garlic bread sticks.