Category: DESSERTS

CINNAMON RAISIN LOAF doubles as awesome french toast!

CINNAMON RAISIN LOAF
2 cups + 2 teaspoons warm water
2 1/2 teaspoons active dry yeast
5 3/4 cups bread flour
2 tablespoons cultured Buttermilk powder
1 cup sugar
1 teaspoon salt
8 tablespoons unsalted butter, melted and cooled
2 cups golden raisins
2 tablespoons cinnamon
1 Jumbo egg, beaten
1 egg white, beaten
  • Combine 1/4 cup of the warm water and yeast in your mixer’s bowl.
  • Let sit until creamy, about 10 minutes.
  • Add the flour, buttermilk powder, 1/4 cup of the sugar, salt, 3 tablespoons of the butter and the remaining water.
  • Mix on low just until combined.
  • With dough hook mix on medium 5 minutes.
  • Add raisins and mix until firm.
  • Transfer to a lightly floured surface and knead into a ball.
  • Oil a large bowl, place dough inside, cover and let rise in warm place until double in size – about 1 1/2 hours.
  • Generously spray 2 loaf pans with PURE.
  • In a small bowl combine the remaining sugar and cinnamon, setting aside a tablespoon as topping.
  • Split dough in half re-wrapping 1/2 in the oiled bowl.
  • Press the other piece of dough into a 10×12 rectangle.
  • Brush with 1/2 the whole beaten egg.
  • Sprinkle half the cinnamon sugar.
  • Drizzle with 2 tablespoons of the melted butter.
  • With the back of a spoon lightly rub over the butter and cinnamon blending the butter and sugar mix.
  • Starting with the short end roll up the dough gently.
  • Pinch the ends together.
  • Transfer to pan, seam side down.
  • Cover with greased plastic and allow to rise 1 hour.
  • Repeat with other loaf.
  • At 45 minutes pre-heat oven to 425 degrees.
  • Brush each with the egg white.
  • Top with 1/2 the reserve sugar/cinnamon mixture.
  • Bake 15 minutes and then lower temperature to 400 degrees.
  • Bake 15 minutes more and lower temperature to 350 degrees and bake 15 minutes more.

CHOCOLATE BLACKBERRY MUFFINS



CHOCOLATE BLACKBERRY MUFFINS
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1 egg, beaten
3/4 cup whole milk
1/4 cup safflower oil
1 cup blackberry jam (seedless)
3/4 cup milk chocolate chips, chopped or chipped smaller
PURE or muffin liners

  • Preheat oven to 375 degrees.
  • Line muffin tin with paper liners or spray with PURE.
  • Sift together the flour, baking powder, sugar and salt.
  • Make a well in the center of the flour mixture.
  • Whisk together the milk, egg and oil.
  • Pour into the well.
  • Mix together quickly with a wooden spoon. Do not beat! (The mixture will be slightly lumpy.
  • Fold in the jam and chocolate pieces.
  • Pour into muffin tins.
  • Bake 25 minutes.
  • Cool on wire rack.

Makes 18 muffins*
*Sometimes I will make Texas muffins instead and a couple of muffin tops only!

CARROT BRAN MUFFINS

CARROT BRAN MUFFINS – MOIST, JUICY and ADDICTIVE! 
Yield: 1 dozen
1-1/2 cups all-purpose flour
1 cup Kelloggs ALL Bran cereal crushed
1/2 cup packed brown sugar
1-1/2 teaspoons pumpkin pie spice
¾ teaspoon ground cinnamon
1-1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 eggs
3/4 cup buttermilk
1/2 cup SAFFLOWER oil
3 tablespoons molasses
1-1/2 cups grated carrots
1-1/2 cups GOLDEN raisins

  • Preheat oven to 375 °F.
  • In a bowl, combine bran cereal and buttermilk. Let stand for about 5 minutes. 
  • Combine the eggs, brown sugar, oil and molasses; add to bran mixture.
  • Sift together the flour, baking powder, baking soda, sea salt and cinnamon.
  • Stir bran mixture into dry ingredients just until moistened. 
  • Fold in carrots and raisins.
  • Fill greased or paper-lined muffin cups three-fourths full. 
  • Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean. 
  • Cool for 5 minutes before removing from pan to a wire rack. 
  • Serve warm.

    • BUTTERMILK RAISIN BRAN MUFFINS

    BUTTERMILK RAISIN BRAN MUFFINS
    2 eggs
    1 1/2 cups sugar
    2 1/2 cups flour
    2 1/2 teaspoons baking soda
    1/2 cup canola oil
    1/2 teaspoon cinnamon
    1/2 teaspoon cloves
    1/2 teaspoon nutmeg
    1 teaspoons vanilla
    2 cups buttermilk
    1 teaspoons salt
    1 cup golden raisins
    1/2 of a 14 ounce box Raisin Bran (about 2 1/2 cups)
    PURE

    • Preheat oven to 400 degrees.
    • Spray muffin tin with PURE.
    • Beat together the eggs and sugar.  Beat well.
    • Add oil to egg mixture and blend well.
    • In a large mixing bowl sift together the flour, baking soda, salt, cinnamon, cloves and nutmeg.
    • Merge together the wet and dry mixtures until blended well.
    • Fold in raisin bran and golden raisins.  If a bit dry add milk until desired consistency.
    • Fill muffin tins 2/3 full.
    • Bake 15 minutes.

    BANANA JUICE the key to perfect BLACKBERRY BANANA BREAD

    Did you know that Banana’s have juice? Don’t worry, most people don’t.  But, they do and the juice is the best part of making a moist banana bread.  The key to banana juice is using a banana that is “JUST RIGHT“, one that is heavily speckled, in my opinion, one that is just short of rotting.  I take it one step farther many times and when they are “JUST RIGHT”  remove them from their skins and freeze them in recipe ready proportions.  Freezing them yields the liquid readily without the steps I’m about to tell you about.  I didn’t even know I’d been doing  “JUST RIGHT” for years with the freezing process and then I read an article about how to juice a banana.

    1 3/4 cups all purpose flour
    1 teaspoon baking soda
    1/2 teaspoon sea salt
    5 large very ripe bananas
    1 cup blackberries
    1/2 cup golden raisins
    1 medium not so ripe banana, thinly sliced
    1/2 cup butter, melted & cooled
    2 JUMBO eggs
    3/4+ cup packed light brown sugar
    1 teaspoon cinnamon
    1 teaspoon PURE vanilla extract
    1/2 cup chopped walnuts
    2 teaspoons crsytalline sugar

    • Preheat oven to 350 degrees.
    • Grease your loaf pan with the butter wrapper or spray with non-stick cooking spray.  Dust with flour.
    • Sift together the flour, baking soda, cinnamon and salt in a large mixing bowl.
    • Place 5 bananas in a microwave safe bowl and cover with a food cover lid with the vents open.
    • Microwave on high for 5 minutes – until the bananas are soft and have released their juice.
    • Transfer bananas to a sieve and allow them to drain over a small saucepan for about 10-15 minutes.
    • Place bananas, raisins and blackberries in a medium mixing bowl.
    • Cook juice over a medium high heat for about 5 minutes until juice is reduced to 1/4 cup.
    • Stir reduced liquid into the banana/blackberry mixture and mash together until well blended.
    • Add butter, eggs, vanilla and brown sugar and mix to a smooth consistency.
    • Pour banana mixture into flour mixture and with a wooden spoon fold together until just combined.
    • Fold in walnuts gently.
    • Pour into prepared loaf pan.
    • Layer banana slices around the edges.
    • Sprinkle with crystalline sugar.
    • Bake 50-60 minutes based on loaf pan size.

    BLACK & BLUE WHITE CORN BREAD

    BLACK & BLUE WHITE CORN BREAD
    2 cups white corn meal
    2 teaspoons baking powder
    1 teaspoon salt
    3/4 cup sugar
    5 eggs
    2 cups sour cream
    1/2 cup peanut oil
    1 cup fresh blueberries
    1 cup fresh blackberries
    • Preheat oven to 350 degrees.
    • Lightly spray 9×13 pan with PURE.
    • Sift together the corn meal, sugar, baking soda and salt into a large mixing bowl.
    • Make a well in the center.
    • Pour in the eggs, sour cream and oil.
    • Mix until well blended.
    • Fold in blueberries and blackberries.
    • Pour batter into pan and leverl out.
    • Bake 30 minutes or until golden brown.

    APPLE RHUBARB BROWN BETTY

    2 to 3 stalks rhubarb, trimmed well (3 Cups)
    1 small loaf white bread (6 ounces), crusts removed (3+ cups)
    1 stick butter, melted, plus 2 tablespoons sliced thin
    2 Granny Smith apples, peeled, cored, and sliced into thin wedges
    1/2 cup + 1/4 cup packed brown sugar
    1/4 teaspoon ground cinnamon
    Pinch ground nutmeg
    Juice and zest of 1/2 lemon

    • Preheat oven to 350 degrees.
    • Cut rhubarb into 1/4-inch-thick cubes.
    • Tear bread into 1/2-inch pieces.
    • Spray a shallow 1-quart baking dish with PURE.
    • In medium bowl, combine melted butter and bread pieces; cover bottom of dish with 1 to 1 1/2 cups bread pieces.
    • In another bowl, combine rhubarb, apple, 1/2 cup brown sugar, cinnamon, nutmeg, and lemon juice.   Grate zest; add to mixture.
    • Let sit until juices begin to run, about 5 minutes.
    • Spread half of rhubarb mixture over bread pieces.
    • Sprinkle with 1 cup more bread pieces.
    • Add remaining rhubarb mixture and juices; cover with remaining bread pieces.
    • Sprinkle 1/4 cup brown sugar.
    • Dot with 2 tablespoons butter slices.
    • Cover; bake 25 to 35 minutes on the middle rack, until rhubarb is tender.
    • Increase heat to 400 degrees; uncover, and bake 10 to 15 minutes more, until rhubarb is soft, top is crusty, and juices begin to bubble at edges of baking dish.
    • Serve warm with vanilla ice cream.

    ANGEL WINGS with BANANA DROPS & STRAWBERRY KISSES

    I had something similar in a restaurant in Carmel a few years back, well by similar I mean that it had the angel food cake and strawberries. I embellished a bit by adding the bananas, mocha hot fudge and caramel sauce, but I think a little decadence is good. All in all the hot fudge and caramel are the only caloric portions of this dessert. It LOOKS more decadent than it is!

    What do you get when you use these ingredients?

    ANGEL WINGS with BANANA DROPS & STRAWBERRY KISSES
    1 slice angel food cake per person*
    3 strawberries per person
    1/2 banana per person
    2 tablespoons Mocha Hot Fudge Sauce per person
    2 tablespoons Caramel Sauce per person
    whipped cream

    • Slice cake in half diagonally and arrange on plate.
    • Sprinkle banana slices and strawberry slices randomly around angel food cake pieces.
    • Pour

    *I like to make loaf angel food cakes for this recipe

    ANGEL FOOD CAKE & LEMON CAKE SQUARES with ITALIAN BUTTERCREAM & ROASTED COCONUT

    I think grams got this recipe originally from the side of a Swan’s Down cake flour bag.
    ANGEL FOOD CAKE
    1 1/4 cups sifted Swans Down cake flour
    1/2 cup + 1 1/3 cups sugar sifted sugar
    1 1/2 cups +/- 12 room temperature egg whites,
    1/4 teaspoon salt
    1 1/4 teaspoon cream of tartar
    1 teaspoon PURE vanilla
    1/4 teaspoon almond extract

    NOTE:For chocolate angel food, substitute 1/4 cup cocoa for 1/4 cup cake flour and omit for chocolate angel food

    • Sift flour* once, measure and add 1/2 cup sugar and sift together several more times.
    • Combine egg whites, salt, cream of tartar, and flavorings in large mixing bowl. Whisk continuously until the whites form soft peaks that are moist and glossy.
    • Then add the rest of the sugar very gradually over the whites and beating until sugar is blended, about 25 beating strokes per time.
    • Add flour and sugar mixture very gradually, sifting it over the egg whites. Fold in each addition turning bowl gradually. Use 15 complete fold over strokes each time. After last addition. use 10 to 12 additional fold over strokes.
    • Gently pour into a 10″ ungreased tube pan.
    • Bake at 375 degrees for about 35 to 40 minutes.
    • Frost and sprinkle with toasted coconut.

    *and cocoa when making chocolate angel food

    LEMON SPONGE CAKE
    6 eggs
    1 cup sugar
    2 tablespoons freshly squeezed lemon juice + rind of 1 lemon
    1 cup flour
    1/4 teaspoon salt
    1/2 cup chopped walnuts, optional

    • Preheat oven to 325 degrees.
    • Beat yolks of eggs until thick and lemon colored.
    • Whisk egg whites until stiff peaks form. Set aside.
    • Gradually beat in the sugar, grated lemon rind, and juice.
    • Fold in half of the stiffly beaten egg whites.
    • Cut in sifted flour and salt, add nuts if desired, and remaining egg whites.
    • Bake in a slow oven for about one hour or until toothpick inserted in center of cake comes out nearly clean.
    • Frost and sprinkle with toasted coconut.
    • Chill overnight or several hours.

    ITALIAN BUTTERCREAM
    3/4 cup white sugar
    1/3 cup corn syrup
    1/3 cup water
    3 egg whites
    1 1/2 cups unsalted butter, chilled and cubed
    2 teaspoons vanilla extract

    • In a saucepan, combine the sugar, corn syrup and water.
    • Bring to a boil over medium-high heat, stirring just enough to dissolve the sugar. Heat to between 223 and 234 degrees F., or until a small amount of syrup dripped from a spoon forms a soft thread. It should take 1 or 2 minutes.
    • When the sugar mixture has reached the thread stage, remove it from the heat and set aside to cool.
    • Whip the egg whites in a large bowl with an electric mixer. When the whites can hold a stiff peak, pour in the sugar syrup in a thin stream while continuing to whip at medium speed. Be careful not to pour too quickly, or it will all just end up at the bottom of the bowl. When the syrup is incorporated, continue to mix for 10 more minutes to allow it to cool. The egg whites will be fluffy and glossy.
    • Add pieces of cold butter one at a time to the egg whites and continue to whip at medium or low speed.

    TOASTED COCONUT
    1 16 ounce bag coconut
    4 tablespoons butter melted

    • Preheat oven to 350 degrees.
    • Toss coconut in melted butter until well coated.
    • Spread evenly on a jelly roll pan.
    • Bake for fifteen minutes and then flip coconut and bake another 15 minutes until golden brown.

    Another wonderful use for my new brownie pan! Individual cakes for the BBQ.

     
    We had a casualty that the dogs loved!

    I think grams got this recipe originally from the side of a Swan’s Down cake flour bag.
    ANGEL FOOD CAKE
    1 1/4 cups sifted Swans Down cake flour
    1/2 cup + 1 1/3 cups sugar sifted sugar
    1 1/2 cups +/- 12 room temperature egg whites,
    1/4 teaspoon salt
    1 1/4 teaspoon cream of tartar
    1 teaspoon PURE vanilla
    1/4 teaspoon almond extract

    NOTE:For chocolate angel food, substitute 1/4 cup cocoa for 1/4 cup cake flour and omit for chocolate angel food

    • Sift flour* once, measure and add 1/2 cup sugar and sift together several more times.
    • Combine egg whites, salt, cream of tartar, and flavorings in large mixing bowl. Whisk continuously until the whites form soft peaks that are moist and glossy.
    • Then add the rest of the sugar very gradually over the whites and beating until sugar is blended, about 25 beating strokes per time.
    • Add flour and sugar mixture very gradually, sifting it over the egg whites. Fold in each addition turning bowl gradually. Use 15 complete fold over strokes each time. After last addition. use 10 to 12 additional fold over strokes.
    • Gently pour into a 10″ ungreased tube pan.
    • Bake at 375 degrees for about 35 to 40 minutes.
    • Frost and sprinkle with toasted coconut.

    *and cocoa when making chocolate angel food

    LEMON SPONGE CAKE
    6 eggs
    1 cup sugar
    2 tablespoons freshly squeezed lemon juice + rind of 1 lemon
    1 cup flour
    1/4 teaspoon salt
    1/2 cup chopped walnuts, optional

    • Preheat oven to 325 degrees.
    • Beat yolks of eggs until thick and lemon colored.
    • Whisk egg whites until stiff peaks form. Set aside.
    • Gradually beat in the sugar, grated lemon rind, and juice.
    • Fold in half of the stiffly beaten egg whites.
    • Cut in sifted flour and salt, add nuts if desired, and remaining egg whites.
    • Bake in a slow oven for about one hour or until toothpick inserted in center of cake comes out nearly clean.
    • Frost and sprinkle with toasted coconut.
    • Chill overnight or several hours.

    ITALIAN BUTTERCREAM
    3/4 cup white sugar
    1/3 cup corn syrup
    1/3 cup water
    3 egg whites
    1 1/2 cups unsalted butter, chilled and cubed
    2 teaspoons vanilla extract

    • In a saucepan, combine the sugar, corn syrup and water.
    • Bring to a boil over medium-high heat, stirring just enough to dissolve the sugar. Heat to between 223 and 234 degrees F., or until a small amount of syrup dripped from a spoon forms a soft thread. It should take 1 or 2 minutes.
    • When the sugar mixture has reached the thread stage, remove it from the heat and set aside to cool.
    • Whip the egg whites in a large bowl with an electric mixer. When the whites can hold a stiff peak, pour in the sugar syrup in a thin stream while continuing to whip at medium speed. Be careful not to pour too quickly, or it will all just end up at the bottom of the bowl. When the syrup is incorporated, continue to mix for 10 more minutes to allow it to cool. The egg whites will be fluffy and glossy.
    • Add pieces of cold butter one at a time to the egg whites and continue to whip at medium or low speed.

    TOASTED COCONUT
    1 16 ounce bag coconut
    4 tablespoons butter melted

    • Preheat oven to 350 degrees.
    • Toss coconut in melted butter until well coated.
    • Spread evenly on a jelly roll pan.
    • Bake for fifteen minutes and then flip coconut and bake another 15 minutes until golden brown.

    CHOCOLATE LEMON CREAM CHEESE FROSTING aka YUMMY

    CHOCOLATE LEMON CREAM CHEESE FROSTING 
    This frosting turned out fabulous – like eating fudge!

    1 package 8-ounce cream cheese softened
    1/4 cup unsalted butter, softened
    1 (1 ounce)  block Baker’s semi-sweet chocolate
    1 teaspoon Lorann Professional Kitchen Lemon Bakery Emulsion
    3 cups powdered sugar

    •  In a medium bowl beat cream cheese and butter until smooth.
    • Add lemon emulsion and vanilla.  Beat until well blended.
    • Add powdered sugar gradually until well blended and smooth.
    • Refrigerate 1 hour to set icing before serving.

    OREO CHEESECAKE BALLS

    These are always a part of my neighbor packages for Christmas.

    OREO CHEESECAKE BALLS – YUM YUM GOOD!
    1 regular package Oreos
    12 ounces cream cheese, room temperature
    Almond Bark
    Candy Decorations

    • Crush Oreos in food processors
    • With hand mixer, mix together the Oreo crumbs and cream cheese
    • Roll into small balls.
    • Put balls into freezer for 5 minutes.
    • Melt Almond bark in small batches.
    • Coat each ball in almond bark.
    • Immediately decorate.
    • Let harden.

    ROCKY ROAD BLACK FOREST BROWNIES

    ROCKY ROAD MEETS THE BLACK FOREST BROWNIES
    1 1/2 sticks butter, softened
    2 squares Baker’s semi-sweet chocolate
    3/4 cup marshmallow cream
    2 teaspoons PURE vanilla
    1-2 teaspoons cherry extract
    1 1/4 cup sugar
    3 JUMBO eggs
    1/2 cup walnuts, chopped
    1/2 cup milk chocolate chips, chopped
    1/3 cup chopped maraschino cherries
    1/2 cup all purpose flour
    1/4 cup cake flour
    1/2 teaspoon baking powder
    1/2 teaspoon salt

    • Preheat oven to 350 degrees.
    • Grease (really well) a 9×9 baking pan. I like to use my stoneware for nice even baking.
    • Melt butter and chopped unsweetened chocolate in a double boiler until smooth and consistent. Set aside to cool.
    • Sift together the flours, baking powder and salt. Set aside.
    • Toss chocolate chip pieces and walnuts with a bit of the flour mixture and set aside.
    • In a large mixing bowl beat the eggs and vanilla until smooth and consistent.
    • Add cooled chocolate mixture into the eggs and blend well.
    • By hand stir in the flour mixture just until well blended – DO NOT over mix!
    • Fold in the chocolate pieces, cherry pieces and walnuts just until well blended.
    • Warm the marshmallow cream for 15-20 seconds in the microwave (just enough to make it spreadable) and spread it over the chocolate batter in the mixing bowl.
    • With a knife gently and slightly swirl it lightly into the chocolate batter. If you swirl too much it will just become part of the batter instead of clumps of marshmallow.
    • Gently pour the batter into the prepared ban and bake 40-45 minutes or until edges pull away from the sides of the pan.
    • Cool the cake in the pan until completely cooled.