Tuesday, September 30, 2008

Sugar Drop Cookies

I found this recipe on Tracy Bassetts blog and love them!!

1 1/2 cups sugar

1 1/2 cups shortening

3 eggs

3 cups flour

1 tsp soda

1/2 tsp salt

Mix sugar, shortening, & eggs well. Add sifted dry ingredients. Drop from teaspoon. Bake at 350 for 10-12 minutes. Remove from oven just before done.

When cookies are cool frost with:

melt 1/3 cube butter

add 1 1/2 cups powdered sugar

1/2 tsp vanilla

Several tsps milk for easy spreading

Sunday, September 28, 2008

Black and White Cupcakes

Very yummy!! (picture was taken before the Gooey Chocolate Glaze was put on, which was very good edition if you are a chocolate fan!!)

From Cupcakes by Shelly Kadunski

"These cupcakes, a divine combination of chocolate cake and cheesecake, are ooey-gooey delicious."

8 oz cream cheese, at room temp.
1 tbsp sour cream
1 1/4 cups sugar
1 cup cake flour
1/3 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
4 tbsp butter, at room temp.
1 large egg, at room temp.
1 tsp vanilla
1/2 cup whole milk (I used 1% that I had and seemed fine!)

Preheat oven to 350 and grease 12 cup muffin pan.
To make the cream cheese filling, in a bowl, using an electric mixer on high speed, beat the cream cheese until fluffy, about 2 minutes. Add the sour cream and 1/2 cup sugar and beat until combined.
To make cupcake batter, sift together the cake flour, cocoa powder, baking soda, and salt into a bowl. In another bowl, using an electric mixer on medium-high speed, beat the butter and remaining 3/4 cup sugar together until light and fluffy, 2-3 minutes. Add the egg and vanilla and beat until combined. Add the flour mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined; scrape down the sides of the bowl as needed.

Divide the batter evenly among muffin cups, filling about half way full. Spoon cream cheese mixture onto center of each cupcake batter, dividing evenly among all. (the filling will sink as they bake!) Bake until cupcakes are set in the center, about 15 minutes and then let cool for 5 minutes before removing from pan. Transfer to wire rack and let cool for 1 hour before adding glaze!

Gooey Chocolate Glaze

2/3 cup sweetened condensed milk
8 oz semisweet chocolate
2 tbsp butter

In a small saucepan combine ingredients and warm, stirring occasionally until chocolate is melted and the mixture is bubbly, 3-4 minutes. Remove the pan from the heat and let glaze cool slightly before using.
Spoon over cupcakes after they are cooled and enjoy!

Creamy Banana Bread

1/2 cup margarine, softened
1 (8 ounce) pkg. cream cheese, softened
1 1/4 cups white sugar
2 eggs
1 cup mashed bananas
1 tsp vanilla
2 1/4 cups flour
1 1/2 tsps baking powder
1/2 tsp baking soda
3/4 cup chopped pecans
2 tbsp brown sugar
2 tsps ground cinnamon
Cream the butter or margarine and cream cheese together. Gradually add the white sugar, and continue beating until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla. Add flour, baking powder, and soda; mix until batter is just moist.
In a small bowl, mix together chopped pecans, 2 tbsp brown sugar, and cinnamon.
Divide 1/2 batter into 2 greased loaf pans. Sprinkle pecan mixture over batter in pans, and top with remaining batter.
Bake at 350 degrees for 45 minutes, or until an inserted toothpick comes out clean!

Wednesday, September 24, 2008

French Bread

This bread is DELICIOUS! I, like many others who have tried this recipe, could honestly eat the entire LOAF! This is just a perfectly moist, yummy bread!
From: The Sister's Cafe

2 ¼ c. warm water
2 T. sugar
1 Tbsp yeast1 Tbsp salt
2 Tbsp oil
5 ½ -6 cups flour-stirred before measured

Dissolve sugar and yeast in the warm water. Let this proof—or sit for a few minutes until it bubbles. Then add salt, oil and 3 cups of flour and beat well. Add in 2 1/2 -3 more cups of flour. The dough should come clean off the sides of the bowl and not be too sticky - but be careful not to add too much flour. Knead for a few minutes.
Leave the dough in the mixer to rest for 10 minutes and then stir it down (turn on your mixer for 10 seconds) and then allow to rest another 10 minutes. Repeat for a total of 5 times. Then turn dough onto a floured surface and divide into two equal parts. Roll each part into a 9x13 rectangle. Roll dough up, starting from long edge of loaf to seal. Arrange seam side down on large baking sheet that’s been sprinkled with corn meal, allowing room for both loaves. Repeat with second part of dough. With a sharp knife, cut 5 gashes at an angle on the top of each. Cover lightly; allow to rise 30 minutes. Brush entire surface with egg wash (one egg beaten slightly with 1 Tbsp of water). Bake for 30 minutes at 375 degrees.

Zucchini Bread

3 eggs
1 c. oil
2 1/2 c. sugar
3 t. vanilla
1 t. salt
1 t. baking soda
1/2 t. baking powder
2 t. cinnamon
3 c. flour
2 c. grated zucchini

Mix eggs, oil, sugar, vanilla. Separately mix dry ingredients, then mix together. Add zucchini. Makes 2 loaves. Bake 1 hour at 325 degrees.

submitted by Desiree