Category: Dessert

Categories
Celebrations Dessert Quick Prep

Bethany’s Hot Cocoa mix

Ingredients

  • 1 15 oz jar hazelnut coffee creamer
  • 3 cups powdered milk
  • 3½ cups sugar
  • 8 oz cocoa powder
  • 2 tsp salt

Directions

Mix everything together. Use 2-3 tbsp of powder in 1 cup of hot water. This makes enough for ~50 servings.

Categories
Bases & Stored Food Preparation Dessert Side Snack

Applesauce/Apple Butter

Ingredients

  • 6 lb. apples (~18 medium apples), peeled, cored, and sliced
  • 1 c. apple juice or apple cider
  • 2 tbsp lemon juice
  • ¼ – ½ cup brown sugar
  • Optional ingredients (to taste—probably start around 1 tsp):
    • cinnamon (required for apple butter)
    • nutmeg
    • allspice

Directions

  1. Combine all ingredients and cook over medium heat for 25 minutes, stirring occasionally.
    • For apple butter ingredients should be put in a crock pot and cooked on low for 6+ hours until there is minimal moisture left.
  2. Blend the mixture in a blender until smooth.
    • If you prefer applesauce that isn’t fully smooth you can mash with a potato masher instead and then mix with a hand mixer (that method takes longer)
Categories
Dessert Quick Prep

Chocolate chip cookies

Ingredients

  • ½ cup brown sugar
  • 1 cup sugar
  • 2 sticks butter (melted)
  • 2 eggs
  • 2 tsp vanilla
  • 3 cups flour
  • ½ tsp salt
  • 1 tsp baking soda
  • 1½ cups chocolate chips

Directions

  1. Mix brown sugar, sugar and melted butter until creamy.
  2. Add eggs and vanilla then mix until just combined.
  3. In a separate bowl mix flour, salt, and baking soda.
  4. Add sugar mixture to flour mixture and mix.
  5. Mix in chocolate chips.
  6. Bake at 350° for 8-10 minutes.
  7. Let cool for 30 minutes.
Categories
Celebrations Dessert

Pumpkin pie

Ingredients

  • Pie crust
    • 3 cups flour
    • 1 cup shortening
    • 1½ tsp salt
    • 1 TBSP sugar
    • ½ tsp baking powder
    • ½ cup water
  • 29 oz can pumpkin puree
  • 1½ cups sugar
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp nutmeg
  • ½ tsp ground cloves
  • 5 eggs
  • 2½ cups milk

Directions

  1. Make pie crust
  2. Preheat oven to 425°
  3. Mix sugar, salt, cinnamon, nutmeg, cloves in a small bowl (cinnamon, nutmeg and cloves may be replaced by 3½ tsp pumpkin spice)
  4. In a large bowl beat eggs
  5. Stir pumpkin and sugar/spice mix into eggs
  6. Slowly stir in milk
  7. Pour into pie shell(s) – this makes 2 9″ pies
  8. Bake at 425° for 15 minutes
  9. Reduce heat to 350° and make an additional 45 minutes
  10. Let cool at least 30 minutes
Categories
Dessert

Apple Custard Pie

Adapted from https://www.atlasobscura.com/articles/what-is-marlborough-pie

Ingredients

  • 1 pie crust
  • 6 tbsp butter
  • ¾ cup stewed, pureed apples (typically around 4 apples)
  • Juice of 1 lemon (2 tbsp?)
  • ¾ cup fruit juice (orange, pineapple, apricot, or peach juice)
  • ½ cup heavy cream
  • ¾ cup white sugar
  • 4 eggs
  • 2 tsp grated nutmeg
  • 1 tsp ground cinnamon

Directions

  1. Prepare the pie crust
    • 3 cups flour
    • 1 cup shortening
    • 1½ tsp salt
    • 1 TBSP sugar
    • ½ tsp baking powder
    • ½ cup water
  2. Prepare the filling
    • Melt butter and leave to cool
    • Peel and dice apples into a pot
    • Add ground cinnamon
    • Add enough water to cover apples and boil until they are soft (~30 minutes)
    • Strain and mash apples
    • Add lemon juice to ¾ cup of stewed apples
    • Add fruit juice, cream and sugar and mix well
    • Add melted butter and mix again
    • Beat eggs and fold into apple mixture
  3. Preheat oven to 400°
  4. Roll out crust into 8″ pie tin
  5. Add grated nutmeg to the custard and spoon into the pie tin
  6. Bake at 400° for 15 minutes
  7. Reduce heat to 350° for another 45 minutes
  8. Cool before serving

Notes

This was more tart than expected. Might want to reduce or skip the lemon juice.

Categories
Dessert

Pro Brownies

Ingredients

  • ⅔ cup butter at room temperature
  • 1½ cups sugar
  • 3 eggs
  • ½ cup cocoa powder, plus 4 tsp for the pan
  • ½ tsp salt
  • 1 tsp baking powder
  • 1 cup flour
  • 1⅓ cups chocolate chips

Instructions

  1. Preheat the oven: Preheat the oven to 350°F. Butter the bottom, sides, and edges of an 8-inch square cake pan. Pour in some cocoa powder and shake it around until the pan is evenly coated, then tap out any excess cocoa powder. (Cocoa powder instead of flour prevents any white spots on the edges.)
  2. Make the sugar mixture: Combine the butter and ½ cup of the sugar in a medium saucepan. Heat over medium heat, stirring slowly, until the sugar has dissolved and the butter has melted completely, 1 to 2 minutes.
  3. Make the egg mixture: Whisk together the eggs and 1 cup sugar until smooth.
  4. Make the batter: Pour the sugar mixture into the egg mixture and whisk to combine. Add the cocoa powder, salt, baking powder, and flour and whisk to combine. Add the chocolate chips and fold them in with a spatula until evenly incorporated. Pour the batter into the prepared pan.
  5. Bake the brownie: Bake for 35 to 40 minutes. Look for the top of the brownies to set, with a few cracks in the surface.
  6. Unmold the brownie: Let brownies cool for 15 to 20 minutes until they are warm and set.
Categories
Dessert Dutch Oven Side

Baked Apples

Ingredients

  • 6 apples
  • ⅓ cup brown sugar
  • 1 tsp cinnamon
  • 1 cup water

Instructions
Cut apples into slices and place in a 7X11 inch (2qt) baking dish, sprinkle sugar and cinnamon mix over the apples and pour water over the top. Cover with tinfoil and name at 400° for 45 minutes.

Categories
Bread Breakfast Dessert Side

Lemon Poppy Seed Muffins

Total Time: 45 minutes
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 10-12

Ingredients:

½ cup sweet creamy butter, softened
⅔ cup sugar
2 large eggs, separated
1 ⅓ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
2 tablespoons poppy seeds
2 lemons, zest of, grated
¼ teaspoon salt
½ cup buttermilk or ½ cup plain yogurt
2 tablespoons lemon juice
1 teaspoon vanilla

Directions:

  1. Preheat oven to 350°F Coat muffin tin with nonstick cooking spray.
  2. In a large bowl, cream the butter and sugar until fluffy.
  3. Add the egg yolks, one at a time.
  4. Beat well after each.
  5. In a separate bowl, stir together the dry ingredients, poppy seeds, and lemon zest.
  6. With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the buttermilk, then lemon juice, and then vanilla.
  7. Beat just until smooth.
  8. In another bowl, beat the egg whites until soft peaks form.
  9. Gently fold them into the muffin batter until blended.
  10. Spoon the batter into the prepared pan, ¾-full.
  11. Bake at 350°F for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  12. Cool for 5 minutes before removing to cool completely.
  13. I sometimes sprinkle the muffin mixture with sugar prior to putting in the oven just to add a little extra sweetness.

Read more: http://www.food.com/recipe/lemon-poppy-seed-muffins-100943?oc=linkback

Categories
Dessert

Andrea’s Sugar Cookies

2/3 cup butter softened
3/4 cup granulated sugar
1 tsp baking powder
1/4 tsp salt
1 egg
1 tbs milk
1 tsp vanilla
2 cups flour

Butter sugar
Rest dry mix in
Beat in egg milk vanilla
Add flour

375 7-8 min

Icing
1/4 cup butter
1 tsp vanilla
1 tsp milk
Powdered Sugar

Categories
Dessert

New: Almond Cookies

  • 10 ounces almond paste
  • 1 cup sugar
  • ¼ teaspoon salt
  • 2 large egg whites, lightly beaten
  • ¼ teaspoon gluten-free almond extract
  • ⅛ teaspoon extra-strong bitter almond oil
  • Confectioners’ sugar or glazing sugar, for topping

1) Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets.

2) Blend the almond paste, sugar, and salt until the mixture becomes uniformly crumbly; this is best done in a stand mixer.

3) Add the egg whites gradually, while mixing, to make a smooth paste.

4) Stir in the flavorings.

5) Scoop the dough by heaping tablespoons onto the prepared pans.

6) Sprinkle the cookies heavily with confectioners’ sugar, then use three fingers to press an indentation into the center of each cookie.

7) Bake the cookies for 20 to 25 minutes, until they’re brown around the edges. Remove them from the oven, and let them cool right on the pan.

Yield: 21 cookies.

 

dairy free, gluten free, quick-n-easy
Hands-on time: 15 mins. to 20 mins.
Baking time: 20 mins. to 25 mins.
Total time: 35 mins. to 45 mins.
Yield: 21 cookies
Published: 01/01/2010