Apple Crisp

Since we had our last craft show at an apple barn.  We still have lots of apples waiting to be use. This apple crisp is easy and yummy from allrecipes.

Ingredients

• 10 cups all-purpose apples, peeled, cored and sliced
• 1 cup white sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 cup water            
• 1 cup quick-cooking oats
• 1 cup all-purpose flour
• 1 cup packed brown sugar
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup butter, melted

Directions

1. Preheat oven to 350 degrees F (175 degree C).
2. Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
3. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
4. Bake at 350 degrees F (175 degrees C) for about 45 minutes.

Sopapillas

As you all know, I like trying out recipes from the books I read.  My last book is the Smack Dab in the Center of God's Love.  I tried to make the sopapillas which the characters of the book made.  It is supposed to taste like "happy" if happy is a taste.

As usual I got help for the recipe from allrecipes.  The hubby says it is like the sopapillas he tasted in Mexican restaurants and the kids are happy with it as well.  We add some raw honey and some cinnamon-sugar mixture on top before eating them.  Best serve with ice cream as well.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 tablespoons shortening
• 3/4 cup water
• 2 cups vegetable oil for frying
• I added 1 teaspoon of cinnamon and 1/4 cup of sugar

Directions

In a large bowl, sift together flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Using hands, mix in water to make a smooth dough. Knead lightly on a floured surface. Cut dough into 12 pieces, and shape into round balls. Cover, and set aside.  Heat oil in deep-fryer to 375 degrees F (190 degrees C).

On a lightly floured surface, roll dough into thin circles. Cut each circle into triangles. Fry in hot oil, until golden brown, turning when dough puffs. Remove, and drain well on paper towels.

Long-Run Cake

This Gesine Bullock-Prado's mini-loaves are gluten-free and contain no added fat, making them ideal fuel before a long run.

This cake/bread is from the runners world magazine.  The hubby is a runner who is training for his first marathon and when he saw this in the magazine, he wanted to try it. 

It turned out to be a very dense cake/bread that everybody loves.  The kids both want to have it for dessert.

Ingredients:

1 cup organic apple-sauce
1 15.5 ounce can black beans, drained
1 1/2 cups oat flour
1 cup cocoa powder ( try Cacao Barry Extra Brute )
2 teaspoons baking powder
1 teaspoon salt
1 cup agave syrup
2 eggs
1/4 cup coffee
1 teaspoon vanilla

Directions:

1.  Preheat oven to 350 degrees.  In a food processor, blend the applesauce and beans.  In a bowl, whisk the oat flour, cocoa, baking powder and salt. 
2.  In a bowl of electric mixer, whisk the agave syrup and eggs until light and foamy.  Reduce mixer speed to medium slow and pour in coffee; mix until combined.
3.  Add bean and applesauce mixture and vanilla to the egg mixture.  Beat until combined. 
4.  Add oat-cocoa mixture all at once.  Beat on low until just moist, then increase speed and beat until smooth, 30 seconds.
5.  Divide batter among 12 greased mini-loaves ( the batter should reach 3/4 of the way up the loaf pan ).  I used regular loaf pans.
6.  Bake for 20 to 25 minutes, until the cake springs back when poked.  Makes 12 loaves.  For an extra indulgence, frost with Bullock-Prado's recipe for Peanut Butter Cream Cheese Icing found at runnersworld.com/chef.

Enjoy!

Rolled Buttercream Fondant & Buttercream Icing

My 7 year old Vyn says I have to post this in my FB and other sites.  I have been meaning to make a fondant for a long time.  But can't seem to find a fit occasion to try something I thought would be too complicated.  I decided to make it for my own birthday.  So if it becomes a flop, I will ruin my own cake, lol.  With the help of allrecipes , it turned out to be easy actually.  Obviously, I still need more practice, but now I know it is doable.

As you can see in the picture, this also is my first try at cake decorating.  I am finding it fun to do though.

Ingredients:  For Buttercream Fondant

• 1 cup light corn syrup
• 1 cup shortening
• 1/2 teaspoon salt
• 1 teaspoon clear vanilla extract
• 2 pounds confectioners' sugar             

    Directions

As you can see, my assistants made their hand prints

1. In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.    
2. To use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations .         

For the icing I got the recipe from Wilton.

Ingredients:

• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter or margarine softened
• 1 teaspoon clear vanilla extract
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
• 2 tablespoons milk

Makes:

About 3 cups of icing.

Instructions:

Step 1

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

Step 2

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Step 3

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

Step 4

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

Maja Blanca/Coconut Pudding

I got this from panlasangpinoy. Maja Blanca is one of my favorite Filipino dessert. Corn and coconut are abundant, so we usually have the fresh version of this.  So far, this is very close to what I imagined the real stuff to be. If you are craving for sweets and you have a very sweet tooth. This will surely satisfy you for a while.

Ingredients:

4 cups coconut milk
3/4 cup cornstarch
14 ounces condensed milk
3/4 cup fresh milk (I used evaporated milk)
3/4 cup granulated sugar ( I did not add this )
15 ounces whole sweet kernel corn
5 tbsp toasted grated coconut/raisins/ ground nuts

Cooking procedure:
1. Pour the coconut milk in a cooking pot and bring to a boil.
2. Add the sugar, condensed milk, and whole sweet kernel corn then stir until all the ingredients are evenly distributed.
3. Simmer for 8 minutes
4. Combine the fresh milk and cornstarch then whisk until the cornstarch is diluted
5. Pour the fresh milk and cornstarch mixture in the cooking pot and stir thoroughly.
6. Allow to cook while stirring until the mixture reaches your desired thickness (can draw a line between the mixture)
7. Pour the mixture in a serving tray then arrange and flatten the top using a flat tool such as a wooden spatula
8. Allow to cool down then refrigerate for at least 1 hour
9. Garnish with toasted grated coconut,  (or latik if available), raisins or ground nuts.

Jelly Roll



This is my first jelly roll.  As you can see, I needed more practice or missed some technique in rolling. From panlasangpinoy.  Check out the link for a better looking jelly roll.  This recipe is easy to follow,  even for someone like me, who is just starting out in the kitchen and learning as we go along.  Plus you can't go wrong with sweets, everybody loves SWEET.

Ingredients:
1/2 cup all-purpose flour
1/2 cup jelly (use your favorite brand and type)
4 pieces raw eggs, whites separated from the yolk
13 1/2 tablespoons granulated white sugar
3 tablespoons confectioners’ sugar, sifted
1 teaspoon baking powder
1/2 teaspoon vanilla extract

Procedure:
1. Preheat oven to 350 degrees Fahrenheit.
2. Combine all-purpose flour and baking powder in a mixing bowl. Mix well and set aside.
3. In a separate bowl, combine egg yolks and vanilla extract. Whisk (using an electric mixer) while gradually adding 5 ½ tablespoons of granulated white sugar. Set aside.
4. In another bowl, beat the egg whites while gradually adding the remaining 8 tablespoons of granulated white sugar until soft peaks form.
5. Fold-in the egg yolk mixture with the egg white mixture. Gradually sprinkle the flour and baking powder mixture while folding.

6. Grease a flat baking tray, and then pour-in the mixture. Spread the mixture evenly.
7. Put inside the oven and bake for 13 to 16 minutes.
8. Remove from the oven and allow to cool down.
9. Sprinkle confectioners sugar on the top part and distribute evenly.
10. Remove the cake from the tray and place in a parchment paper or cloth (the part with confectioners sugar should be facing down).
11. Spread Jelly over the cake (the side opposite the one coated with sugar).
12. Roll the cake gently starting from one of the edges.
13. Trim both ends of the rolled cake. Transfer to a serving plate.



Blackberry Jam Cake

From "The Essential Tea Companion".  This cake is soooo yummy.  I just have to post it, but as you can see I still have a lot of learning to do in decorating cakes.  But the taste compensate my lack in decorating ability.  Try it...

Ingredients

Cake
2 1/4 cups cake flour
1 1/4 cups granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup frozen lemonade concentrate, thawed
1 1/4 cups heavy cream, chilled
3 eggs
1/2 teaspoon vanilla extract

Frosting
1 1/2 cups heavy cream, chilled
2 tablespoons confectioner's sugar
2 tablespoons frozen lemonade concentrate, thawed

Filling and Garnish
1/4 cup blackberry jam or preserves
Purple pansies and fresh blackberries (optional) - I did not bother with this.

To make the cake:

1. Preheat the oven to 350 degrees.  Butter and flour two 8 inch round cake pans.  Shake out any excess flour.
2. In a small bowl, stir together the flour, sugar, baking powder, and salt.  Set aside.
3. In a chilled small mixing bowl gradually beat the lemonade concentrate into the cream at low speed.  Increase the speed to medium and beat until the mixture holds its shape.  Transfer the mixture to a large bowl and set aside.
4. In another small bowl beat the eggs and vanilla with clean beaters at high speed until the mixture is thick and lemon colored, about 5 minutes.  Fold the egg mixture into the cream mixture.  Then gently fold in the dry ingredients.  When evenly mixed, divide the batter equally between the prepared pans.
5. Bake the cake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
6.  Cool the cakes in the pans on wire racks for 10 minutes; then remove the layers and let them cool completely on the racks.

To make the frosting:

In a chilled bowl combine the cream and confectioner's sugar.  With the mixer set at low speed, gradually beat in the lemonade concentrate.  Increase the speed to medium and beat untill stiff peaks form.

To assemble the Cake:
Arrange one cake layer on a serving plate and spread it with jam or preserves.  Place the other layer on top.  Cover the top and sides of the cake with the frosting and refrigerate for at least 2 hours.  Decorate with pansies and blackberries, if you desire.

Cherry-Chocolate Profiteroles

This dessert is perfect for entertaining.  You can make it in advance and everybody loves it.  I got it from cookingclub.

Ingredients:

6 tablespoons water

3 tablespoons unsalted butter, cut up
2 tablespoons milk
1/8 teaspoon salt
1/2 cup all-purpose flour
2 eggs
1 pint premium cherry ice cream
7 oz. bittersweet or semisweet chocolate, chopped

3/4 cup heavy whipping cream

2 tablespoons kirsch, cherry juice or orange juice

Procedure:

1. Heat oven to 425ºF. Bring water, butter, milk and salt to a boil in small saucepan over medium heat. Remove from heat; stir in flour all at once to make thick paste. Cook over low heat 1 minute, stirring constantly. Remove from heat; cool 5 minutes.

2. With spoon, stir in eggs one at a time until fully blended. (Dough will be soft and shiny.) Drop onto parchment paper-lined baking sheet in 18 (1 1/2-inch) mounds. Place in oven; immediately reduce oven temperature to 375ºF.

3. Bake 25 minutes or until puffed and browned. Prick each puff with tip of knife; bake an additional 3 minutes. Cool completely on wire rack.

4. Cut each profiterole in half; fill with small scoop of ice cream. Cover and freeze. (Profiteroles can be made 1 week ahead.) Place in refrigerator 10 minutes before serving.

5. Microwave chocolate, cream and kirsch in small microwave-safe bowl on medium 1 minute. Stir until chocolate is melted and smooth. Serve warm over profiteroles. (Sauce can be made 3 days ahead. Cover and refrigerate. Warm gently in microwave before serving.)

Chocolate - Chocolate Chip Dream Cake

From allrecipes.com submitted by: Patty Moore

"This is a quick and delicious chocolate cake. Very very chocolatey."  I edited the recipe a little by adding 1/2 cup of sour cream and only 1/2 cup of chocolate chips (semi-sweet) since the cake mix I use already had chocolate chips in it.  I baked it just because I was curious about pudding and cake mix together.  The taste is great but the texture needs a little getting use to.  The kids loved it, the hubby don't mind the difference and I like it because there is not much cleaning up after the kids for this.  There is no fluffy, cakey stuff flying around or on the floor after dessert. 

Click on the Patty Moore link to see a pic, I don't decorate cakes pretty.  No creative, artist bone in me.  But if you are a friend in FB.  It is the cake I served in October for the hubby's birthday.  The kids decorated it to make it more special.

Ingredients

1 (18.25 ounce) package chocolate cake mix

2 (3.5 ounce) packages non-instant chocolate pudding mix

2 eggs

2 1/2 cups semisweet chocolate chips

Directions

1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch cake pan.    I like a double layered round cake so I used 2 - 8 inch round cake pan.

2.Make chocolate pudding according to package directions.   

3.Combine chocolate cake mix, chocolate pudding, and eggs and beat for 2 minutes at medium speed of an electric mixer. Pour batter into prepared pan and cover top with the semisweet chocolate chips.

4.Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.

Mummy Cookies

Mummy Cookies from Daisy Lane Cakes  Click on the link to see so much better pictures from the recipe writer.

Ingredients:


1 C. sugar

1 C. salted butter

1 egg

1 tsp. vanilla

2-1/2 to 3 C self-rising flour

Cream butter and sugar together. Add egg and vanilla and mix well. Add 2-1/2 C. flour. If dough is sticky to the touch keep adding flour until no longer sticky. About 2-3/4 cups flour.

Dough does not need to be chilled, but can be. If the kitchen is warm, chill pan of cut out cookie shapes before baking to keep them from spreading in the oven.

(For cut out cookies, roll to desired thickness, cut shapes with cookie cutters and lay on an ungreased cookie sheet. Bake at 400 degrees for 6-9 minutes. Until just set with no brown edges. Watch the tops while baking, when they longer have a sheen, they're done.)

For mummies, roll 1/4 of the dough at a time into logs slightly thicker than your thumb. Cut into approximately 4-inch long pieces. Cut a 1/2-inch slice from one end and, laying it down, smush it onto one end of the piece. Pinch and poke the rest of the piece so that it resembles a mummy.

Using two mini-chocolate chips, insert pointy end of chip into the "head" for eyes.

Bake about 6-8 minutes until set. Watch the tops for the sheen. When it's gone, they're done.

Any severed heads can be reattached with melted chocolate.

Once the cookies are cool, lay them on wax paper with plenty of space between. Melt some white chocolate chips in a Ziploc bag, slightly opened. Melt for 30 seconds at at time but be careful, you don't want to overheat the white chocolate pieces. Mash the chocolate with your fingers between microwaving to mix the melted chocolate. Once it's melted, snip a small hole from one end and seal the bag. Pipe strips of white chocolate over cookies to resemble bandages. I piped the bandages on the bodies diagonally slanted one way first, moving up the cookie. Then, continuing around the head, and finally back down the body, piping across the first layer of "bandages" (slanted the other way). Note: they aren't "bandaged" on the back side, only the fronts.

Easy Halloween Eyeball

Eye ball recipe from parentingteens.com

You'll need:


•20 marshmallows

•20 cranraisins

•Red icing writer

Assemble the eyeballs by pushing one cranraisin into the center of one marshmallow. Using the red icing writer, draw the bloodshot lines on the top and sides of the marshmallow. Allow the marshmallow eyeballs to dry before serving them at your Halloween party.

Repeat the process with the rest of your marshmallows. Makes 20 eyeballs

Apple Dumpling

This recipe is from my mother in law.   We had a craft show at an applebarn last weekend.  So I got a chance to get a lot of fresh picked apples.  I tried this recipe last year and have not made it again until today.  I am now more comfortable making doughs but still needed a lot more practice.  But I got the taste part right, according to the hubby craving for this dessert.

For the sauce:

Boil together for 3 minutes then keep warm the following

1 cup sugar
2 cups water
3 tablespoons butter (use the real butter)
2 tablespoons cinnamon


For the cinnamon-sugar mixture
1/2 cup sugar
1 tablespoon cinnamon










For the crust:

Mix with pastry cutter
5 cups flour
1/2 cup powdered sugar
4 sticks real butter (yes, that is one pound of butter)

Combine in a small bowl:
2 egg yolks plus one whole egg
2 tablespoons vinegar
2/3 cup water


Add liquid to the dry ingredients with a fork until all ingredients are moist.  It helps to refrigerate for an hour before rolling.  Use flour on board and rolling pin when rolling out.  Roll out pie crust and cut into big squares.  (Big enough to wrap up around an apple)

Core and peel apples and place in center of each square of dough.  Fill hole in apple with cinnamon sugar. 
Put a dab of butter on top of the center of apple after filled with cinnamon, then wrap the dough up and around apple.  Carefully place in baking pan.

Pour the warm sauce over and around apples.


Bake at 425 degrees for 40-45 minutes.


* If you could squeeze in more apple to make it more snug, the better.
* I still have a lot of the dough and syrup to make more than just 5 apple dumplings. 

Chocolate Buttercream Frosting

3 3/4 cups confectioners sugar
1 stick of butter, softened
3-4 tablespoons milk
1 teaspoon vanilla extract
2 ounces unsweetened chocolate, melted and cooled

Combine in a large bowl, confectioners sugar, butter, milk and vanilla.  Beat at medium speed 1-2 minutes until creamy.  Add chocolate and beat until blended.  If necessary add more milk 1 tablespoon at a time to reach desired spreading consistency.

Simple Chocolate Cake

1 stick unsalted butter
2 1/4 cups light brown sugar
3 eggs
1 1/2 teaspoons vanilla extract
3 ounces unsweetened chocolated, melted
2 teaspoons baking soda
1/2 teaspoon salt
2 1/4 cups sifted Cake flour
1 cup sour cream
1 cup boiling water

Preheat oven to 350 degrees.  Grease and flour 2 9 inch layer pans.  In a large mixing bowl, cream butter till smooth.  Add brown sugar and eggs.  Beat with mixer till light and fluffy.  Beat in vanilla and chocolate, then baking soda and salt.  Add flour alternately with sour cream, beating until smooth.  Pour in boiling water, stirring with spoon until blended.  Pour batter into layer pans and bake approximately 30 minutes or until done.  Cool completely.