Showing posts with label baked. Show all posts
Showing posts with label baked. Show all posts
Monday, 30 January 2012
BUTTER CAKE WITH RUM SAUCE
BLUEBERRY CREAM CHEESE BUTTER CAKE
well with mixer. Add milk and melted margarine, cream cheese and water
and continue mixing. Batter will be thick. Fold in blueberries and
walnut pieces. Spray your cake pan well. Cook in preheated 350 degrees
oven for 55 to 60 minutes until center is cooked. Let stand for 15 to
20 minutes before removing from pan. Glaze: 1/2 cup lemon juice 2 teaspoons vanilla 3 cups (more or less) confectionery sugar Mix ingredients in a small pan over low heat on the stove stirring with a whisk until melts and desired consistency. Punch holes
in cake with toothpick and pour glaze over cake. Use any remaining glaze
to pour over individual pieces. Enjoy
PUMPKIN NUT CAKE
Poppy Seed Bundt Cake
1 box yellow cake mix
1 box instant vanilla pudding
1/2 tsp. baking powder
2 Tbsp. poppy seeds
3/4 c. vegetable oil
4 eggs
1 c. hot water
1 tsp. almond extract
Mix dry ingredients; add oil. Blend in eggs, one at a time. Add hot water and extract. Bake in greased and floured Bundt pan at 300 degrees Fahrenheit for about 50 minutes.
Gluten-Free Mint Bars
Crust:
1 stick unsalted butter
2/3 cup sugar
2 eggs
2 ounces unsweetened chocolate, melted
1/2 tsp GF vanilla
1/2 cup GF flour (I used Bob's)
1/2 cup almond flour
pint of salt
Mint icing:
1/2 stick unsalted butter
2 cups confections' sugar
2-6 Tbsp heavy cream
1-1 1/2 tsp mint extract
Glaze:
2 ounces unsweetened chocolate
2 Tbsp butter
Preheat oven to 350°. Grease 9 inche square pan.
Cream butter and sugar. Add eggs and blend. Stir in chocolate and vanilla. Stir in dry ingredients, blending well. Pour into pan and spread evenly. Bake for 15 minutes and cool completely.If you want Nuts you can add them when blending the dry ingrediants.
For icing, cream butter and sugar. Add mint extract and just enough cream to make icing thin enough to spread. Spread over cooled crust.
For glaze, melt chocolate and whisk in butter. Spread over icing. Allow to harden before cutting.
Bread Machine Cinnamon Rolls
Dough:
1 cup plus 2 tablespoons warm milk
3 tablespoons canola oil
1 egg, lightly beaten plus 2 egg whites
1/2 cup sugar
4 cups flour (Add a bit more if dough seems too wet after first few minutes of kneading in the bread machine.)
1 teaspoon salt
3 teaspoons bread machine yeast
Filling (I doubled this since we like our filling, oh yes we do!):
2 tablespoons butter
2/3 cup brown sugar mixed with 1 tablespoon cinnamon
Icing:
1 teaspoon milk
1 1/2 cups confectioners sugar
4 tablespoons (or less) butter, softened
1 teaspoon vanilla
Put the dough ingredients in the bread machine in the order listed and run on the dough cycle. After the dough cycle is finished, roll the dough into a large rectangle and spread it with 2 Tablespoons melted butter and 2/3 cup brown sugar mixed with 1 Tablespoon cinnamon.
Roll up and cut into 10-15 rolls and place in two greased round cake pans. Bake at 325 degrees for 20 minutes or until browned. Spread the icing on as soon as they come out of the oven.
You can also cover the unbaked rolls with plastic wrap, stick them in the refrigerator overnight, and then bake in the morning. I do it all the time
Zucchini Pie aka mock apple pie
before baking 
after baking 4 cups shredded zucchini (or any type of summer squash)
¾ cup white sugar
2 T lemon juice
1 t cinnamon
2 T whole wheat pastry flour
1 cup whole wheat pastry flour
½ cup brown sugar
½ cup butter, softened (1 cube)
1 unbaked whole wheat pie crust
In a large mixing bowl combine zucchini, sugar, lemon juice, cinnamon and 2 T ww pastry flour. Spoon into pie crust. In a smaller bowl combine 1 cup flour, brown sugar and butter. This will be soft and creamy like. Drop small amounts all over the top of the pie. Bake the pie at 400 degrees for 40 to 45 minutes or until golden brown on top. Let cool for a little while. This pie is delicious!!
Zucchini Coffee Cake
1 ½ cups whole wheat pastry flour
1 ¼ cups oats
1 cup sugar
1t baking soda
1t cinnamon
½ t salt
2 cups shredded zucchini
½ cup butter, softened
¼ c yogurt
1t vanilla
2 eggs
Topping:
¾ cup brown sugar
½ cup whole wheat pastry flour
½ cup oats
½ t cinnamon
¼ cup butter, softened
This is a very easy coffee cake to make. Combine all of the cake ingredients into your Kitchen Aid or Bosch bowl (or use a mixing bowl and a hand mixer) and blend until it is well combined. The batter will be thick. Spoon and spread this into a 9x13 pan that has been sprayed with non-stick spray. Combine the dry ingredients for the topping and use a fork or your (clean) hands to mix in the butter until it is crumbly. Sprinkle the topping over the cake. Bake at 350 for 35 to 40minutes.
Zucchini Cake
2 cups sugar
3 eggs
1 cup olive oil
2 cups peeled and grated zucchini
1 T vanilla
3 cups whole wheat pastry flour
1 t baking soda
1 t salt
½ t baking powder
1 T cinnamon
Preheat oven to 350. Spray a 9x13 inch pan with non-stick spray. With a mixer beat eggs until foamy. Add oil and sugar, zucchini and vanilla. Blend well. Add flour, soda, salt, baking powder and cinnamon. Pour into pan and bake for 1 hour.
While still warm spread a powdered sugar glaze over the top.
Zucchini Bread
2 cups sugar
1 cup oil
3 eggs
2 cups raw grated Zucchini, unpeeled
2 t. cinnamon
3 t. vanilla
2 cups flour
1 t. salt
1 t. baking soda
1 t. baking powder
1 cup nuts
Blend sugar and oil: add eggs and vanilla,
then zucchini, cinnamon and sifted dry ingredients.
Add nut last.
Grease and flour 2 large loaf pans.
Bake at 325-350 for 1 hour.
Yummy Pinto Beans
3 1/2 cups dried pinto beans
1/2 cup brown sugar
salt to taste
1/2 tsp. black pepper
3/4 tsp. red pepper flakes
1 Tbsp. molasses
12 oz. lean bacon (I have made this dish without this)
3 cups tomato juice ( I have used my own home canned tomatoes, 1qt. or equivalent amounts of canned stewed tomatoes or whatever I had on hand.)
1 tsp. dried mustard
1/2 large onion, finely chopped
Put beans in large pot and cover with water and salt well ( I have read that you should not salt beans before you cook them because they will not cook completely, they will still be hard. I have never found that to be true and always salt my beans. It gives them so much flavor.). Cook beans until soft. Check often as you may need to add more water. When beans are completely cooked drain them, setting aside a few cups of the bean broth, and add tomatoes, spices, brown sugar, molasses. Slowly cook onion and bacon in frying pan. Drain. Add to beans. Add enough of the reserved bean broth to cover beans by one inch. Let this simmer slowly and watch carefully as beans seem to scorch easily, for about one to two hours to allow flavors to blend. This dish is excellent with cornbread or home made bread and a salad.
Strawberry Bread
Ingredients
2 cups fresh strawberries
3 1/8 cups all-purpose flour
2 cups white sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 1/4 cups vegetable oil
4 eggs, beaten
1 1/4 cups chopped pecans
Directions Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5 inch loaf pans. Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture. Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans. Bake for 45 to 50 minutes, or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves out, and cool completely.
Ranch House Chicken Casserole
4 to 5 cups cooked, cubed chicken
2 cups cheddar cheese
12 corn tortillas
2 T olive oil
1 medium onion, chopped
5 large mushrooms, chopped
Sauce
6 T butter
6 T whole wheat flour
1 cup water
2 ¼ cups milk
2 chicken bullion cubes
½ t seasoning salt
½ t pepper
In a frying pan heat olive oil and cook onions and mushrooms until soft. Add cooked chicken and set aside.
In a saucepan over medium high heat melt butter. Add ww flour and stir with whisk until any lumps are broken up and the mixture is smooth. Add water, milk and bullion cubes. Turn up heat a little and whisk and stir until the sauce is thick and bubbly. Remove from heat.
To assemble casserole, layer half of the chicken on the bottom of a 9x13 pan. Cover with half the cheese, half the tortillas, and half the sauce. Repeat for second layer only ending with cheese on top.
Bake at 350 for one hour.
Quick and Easy Coca-Cola Chicken
1 large fryer, cut up
1/2 tsp. garlic powder
1 c. ketchup
1 c. Coca-Cola
1 T. worcestershire
Wash chicken and pat dry. Season with garlic powder, salt and pepper to taste. Place in large fring pan. Combine ketchup, Coca-Cola and worcestershire sauce and pour over chicken. Simmer, covered, 55-60 minutes, turning once. Serve with rice.
Pumpkin Cookies
1 cup butter
½ cup sugar
½ cup brown sugar
1 cup canned pumpkin
1 egg
1t vanilla
2 cups whole wheat pastry flour
1t baking soda
1t baking powder
2t cinnamon
¼ t salt
Frosting
3T butter
½ cup brown sugar
¼ cup milk
1 ½ to 2 cups powder sugar
Cream the butter, sugar and brown sugar together mixing well. Add the pumpkin, egg and vanilla. Mix until well combined. Add the remaining ingredients. Add remaining ingredients. Drop by tablespoonfuls onto an ungreased cookie sheet.
Bake cookies for 10 to 12 minutes at 350 degrees. Let cool completely and frost.
To Make Frosting:
In a saucepan on medium heat combine butter and brown sugar. Let it cook until it is smooth and bubbly, be very careful not to let this burn and stir constantly. After it starts to bubble let it cook for one minute. Remove from heat and mix in milk. Add powdered sugar until it is a spreadable frosting consistency. Frost cookies. This frosting will harden rather quickly, so work fast or have a helper to get them all frosted.
Pumpkin Bread
1 (16-oz.) can pumpkin
2 sticks melted margarine
4 beaten eggs
1/4 cup water
3-1/2 cups plain flour
3 cups sugar
4 tsp. pumpkin pie spice
2 tsp. baking soda1-1/2 tsp. salt
1 cup chopped nuts (I did not add the nuts)
Combine pumpkin, water, eggs and margarine.
Add combined dry ingredients, except for the nuts.
Mix well; stir in nuts.
Pour into greased 9x5 loaf pans.
Bake for 1 hour at 350.
Cool in pans 5 minutes, then remove.
Makes 2 loaves of bread.
Pizza Rice Casserole
2 cups cooked brown rice
1 ½ cups cottage cheese
1 lb. sausage or hamburger or a combo of both
1 onion, chopped
1 -14oz can diced tomatoes
1 -8oz can tomato sauce
2 t Italian seasonings
½ t salt
Mozzarella cheese
Optional:
Pepperoni
Black olives, sliced
Combine cooked rice and cottage cheese and spread into the bottom of a 9x13 pan. Cook sausage and onions until sausage is done and onions are soft. Add tomatoes, tomato sauce, Italian seasonings and salt. Spread this over the top of the rice. If you want to use the optional items layer those on top of the sausage/tomato mixture. Top with mozzarella cheese (as much or as little as desired). Bake at 325 for 30 minutes or until all is bubbly and hot and cheese has melted.
Paula Deen's Rum Pound Cake
1 cup butter
1/2 cup shortening
3 cups sugar
5 large eggs
3 1/2 cups flour
1/2 teaspoon baking powder
1/2 tsp salt
1 cup whole milk
1/4 cup dark rum (you could probably replace with rum flavoring if you are opposed to spirits in your dessert, but I wouldn't know the replacement amounts, certainly not 1/4 cup)
1 teaspoon vanilla extract
1/2 cup chopped pecans
Rum Glaze
1 cup sugar
1/2 cup butter
1/4 cup water
1/4 cup rum
Preheat oven to 325°F
Grease entire 12-cup tube pan and line bottom with parchment paper. In a large bowl, beat butter and shortening at medium-high speed with an electric mixer until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour and baking powder. In a small bowl, combine milk, rum and vanilla. Gradually add flour mixture to butter mixture, alternately with milk mixture, beginning and ending with flour mixture, beating well after each addition. Pour batter into prepared pan; sprinkle evenly with chopped pecans. Bake 1 hour and 10-15 minutes or until toothpick inserted into center comes clean. Pierce top of cake 8-10 times with a thin skewer. Pour Rum Glaze over hot cake. Let cake cool in pan for 15 minutes. Remove from pan, invert onto wire rack and let cool completely. Serve cake pecan side up. Rum Glaze:. In a medium saucepan, combine all ingredients. Bring to a boil over medium heat, stirring until sugar is dissolved.
Delicious Italian Casserole
1 lb. ground Italian sausage
1 lb hamburger
*note: you can also use all sausage or all hamburger
½ onion, chopped
¼ c. Italian seasoning
2 c. tomato sauce
*note—You can substitute 2 cups spaghetti sauce for the Italian seasonings and tomato sauce
1½ c. mozzarella cheese, shredded
½ c. sour cream
enough whole wheat dough to make one loaf of bread
*note, in a pinch you can use frozen bread dough or even canned biscuits
2 T. butter
1/3 c. Parmesan cheese
To begin with brown your sausage and along with the onions. Drain excess fat. Stir in tomato sauce and seasoning. Remove from heat and spoon into ungreased 9 x 13 baking dish. Combine mozzarella cheese and sour cream. Spoon over meat sauce. Roll out bread dough and lay across top of casserole. Melt butter and combine with Parmesan cheese. Spread this over the dough. Bake this in a 350 degree oven for about 35 to 40minutes, or until bread is cooked and casserole is heated and bubbly. If using canned biscuits it may not take as long, so watch carefully. Serve this with a large tossed green salad and enjoy!
This casserole freezes very nicely too. Freeze before baking. On cooking day thaw first and bake as above.
My Favorite and Easy Enchilada Sauce
8 oz. tomato sauce
3 more cans of water (use the tomato sauce can for your measurement)
2 T. cornstarch
2 T. taco seasonings
Mix all of these in a saucepan and bring to boil over medium high heat. Cook for about 2 minutes and it is ready.
Making Enchiladas:
I make enchiladas by filling my whole wheat tortillas with some type of filling. I will use beans, rice, cheese, chicken, and hamburger, usually seasoned with taco seasonings. I find it a good use for leftover beans or rice. The measurements are not really that important. I just mix my filling in a bowl and then fill each tortilla down the center, roll them up and put them in my baking pan (I do 2-9x13 pans usually). Then pour the enchilada sauce over everything, making them a little soupy so that they don’t dry out while cooking. I also top with cheese (sometimes I don’t put cheese inside the tortillas, just on top) and then bake at 375 for about 30 to 40 minutes or until everything is hot and bubbly. Serve with tortilla chips or corn bread and a salad. My kids like to top this sour cream and extra salsa
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