These cinnamon rolls come from a Glace Bay Nova Scotia cookbook that was gifted to me in 2001 "Centennial Cookbook.”
My family is from Glace Bay and on Glace Bay’s 100th birthday I had the honor of speaking to a group of local women and men [OK – mostly relatives!] about my fond memories of our family’s birth place. In case you don’t know Nova Scotia is known for its baking- particularly its wonderful tea biscuits and blueberry pies. These cinnamon rolls are a close cousin to the tea biscuits with a lovely scone like consistency. I like to make a display in a glass covered cake stand, where anybody entering the kitchen will be sure to grab one. These recipes from the past ground me, I love making them as much as I enjoy eating them and sharing them. I like to think that they also create memories for those around me, my children, their friends, my friends, to carry fondly to the future. This way the recipes of Cape Breton stay alive forever.
Cinnamon Rolls from the ‘Bay
4 cups of flour
1 tsp baking powder { I also like to substitute bakewell for baking powder not available everywhere- I find it gives a creamy finish to baked goods.}
I tsp baking soda
1 tsp salt
½ cup sugar
1 cup butter or margarine
2 brown eggs { because I like brown}
1 cup sour milk {1 tbsp vinegar plus milk}
Topping :
2 tbsp melted butter- to spread on dough
1 tsp cinnamon/ mixed with 1 cup brown sugar
1.Blend dry ingredients and cut butter or margarine in with pastry blender { or two knives}
2.Beat eggs and add with milk. Mix all ingredients together.
3. Divide into 2 portions.
4.Roll out each portion to forma a rectangle.
5.Spread with melted butter and sprinkle with topping.
Roll up like a long jelly roll and slice into 1” wide rolls.
Place on cookie sheet and bake at 400 degrees for 12- 15 minutes.
Share with me a special baking recipe and you may be chosen to win a beautiful canvas printed apron – perfect for baking memories for many years to come.
(**please be sure to include your email address so I can contact the winner, or email your posting anonymously to: aprilcornell@aprilcornellholdings.com)
(**please be sure to include your email address so I can contact the winner, or email your posting anonymously to: aprilcornell@aprilcornellholdings.com)
April
Live Beautiful Feel Beautiful Be Beautiful
Please join me in congratulating Julie!
She'll be receiving a new apron from the Spring 2010 collection. Thank you all for participating in the Apron Giveaway - I enjoyed all the comments, and hope to at least try a few!
She was randomly chosen using Tara Frey's Random Number Generator.
She'll be receiving a new apron from the Spring 2010 collection. Thank you all for participating in the Apron Giveaway - I enjoyed all the comments, and hope to at least try a few!
She was randomly chosen using Tara Frey's Random Number Generator.
41 comments:
I made pumpkin Crisp one year instead of Pumpkin pie for Thanksgiving.
Ever since that year it has been the dessert of choice in my family. I have made three one year because my family wanted it my husband's family wanted some and then a friend had had some and she requested that I make it for her for the holiday as well.
Obviously a very popluar treat.
http://allrecipes.com/Recipe/Pumpkin-Crisp/Detail.aspx
is the link to the recipe I have been using.
msgb245 at gmail dot com
My family has been making Maple Syrup for at least 7 generations. This year Sryup season has come early (in our part of Ontario). Yesterday we boiled 17 litres!
There is nothing like the steamy smell of the Sugar Shack. Muddy boots, tractors and trucks. Old fashioned galvinized tin buckets alongside modern piping methods. Neighbours and friends venturing out to greet eachother after a long cold winter. There are many ways to enjoy "raw" Maple Syrup (taffy on snow, warm sap and coffee, or just on a spoon) but below is a recipe for my most favourite way to bake with this golden miracle.
This recipe has nourished new moms, encouraged a loved one who is going through a challenging season, welcomed new neighbours and warmed my own family's tummy.
Warning: Very rich. Eat in small squares with something mild to sip on, like tea, or steamed milk. Or just indulge until your stomach aches - it's worth it!
MAPLE PECAN SQUARES
Shortbread Base:
1 cup flour
1/3 cup light brown sugar
1/4 cup coarsely chopped pecans
1/2t fine salt
1/4t baking powder
1/4t ground cinnamon
1/3 cup unsalted butter, room temperature
Pecan Layer:
1/4 cup unsalted butter, melted
1/2 cup light brown sugar
1/3 cup pure maple syrup
2t pure vanilla extract
1/4t fine salt
1 large egg
1 3/4 cups coarsely chopped pecans
1.Preheat oven to 350 degrees
2. Grease 9'' square pan. (Consider also lining pan with wax paper.)
3. For base, combine all base ingredients in a food processor until crumbly, or do it by hand with a whisk. Press mixture into pan and bake for 20 minutes. Let cool.
4. Combine all pecan layer ingredients. Pour on top of cooled base and bake for 22 to 25 minutes, or until bubbling around the edges.
NOTE: It will appear very loose when removed from the oven, but it's supposed to. Just let it cool, or put in in the fridge until cool and it will solidify nicely.
These should be kept cold. They can actually be eaten right out of the freezer.
Enjoy! :)
Vanessa
vanessavandermeer@gmail.com
My special baking recipe is apple pie. Sometimes it's the simple things that taste best. It is special because it is the one thing I bake that my family and friends are crazy for. They say that no one can make apple like it. When I do make it everyone fights over who gets the last piece or who got the most. No matter how many times I have shared the recipe no one has been able to match it. I think the secret ingredient is the love that I put in it. I love to see my family's face when they are eating it. Like they are eating a slice of heaven. It is so gratifying.
I never measure I've been baking it for thirty two years.
Standard Pastry: 2 cups all-purpose flour, 1/2 tsp. salt, 2/3 cup plus 2 tbls. butter, 4 or five tabls. of cold water.
measure flour and salt into bowl, cut in shortening,sprinkle in water, 1 tbls. at a time, mixing until all flour is moistened and dough almost cleans side of bowl (1 or 2 tsp. water can be added if needed)
Pie mix, aprox. 6-8 apples. mix of macintosh, concord, granny smith (sweet and tart varieties) Peel, core slice quarters thinly. (that's where the love comes in. It has to be just the right thickness) When all the apple is in large bowl sprinkle cinnamon, sugar to coat lightly apples. 1 or 2 tsp.cinnamon, 2 tbls. sugar, tiny dash of nutmeg (tiny). A drizzle of lemon juice, about a tsp. mix thouroughly, then coat again with cinnamon and sugar, mix thouroughly pour into prepared crust, dot with butter cover with crust. slice holes in crust to vent. brush lightly with milk, sprinkle sugar over milk lightly. cover edges of crust with aluminum foil bake at 350 degrees for 45 min. remove foil bake 15 min. until golden brown, check so it doesn't burn. cool on rack, serve warm. You can also use the pie crust recipe for "Peasant Pie" Roll out one big crust and put any fruit or berry mixture in center pull sides to middle over fruit and crimp, brush lightly with milk, sprinkle milk with sugar lightly, bake 350 degrees 35-45 min. check so it doesn't burn. A recipe that is over a hundred years old. Simple tastes best!
My absolute favorite cake recipe is a simple coconut cake. It beats all of the other complicated recipes by far!
Take any white or yellow cake recipe and bake two rounds (to make a layer cake). For the glaze/frosting take 2 cups sour cream, 2 cups granulated sugar and one package of flaked coconut (at least 4 cups-more is better). Stir these three ingredients together and refridgerate for several hours until the sugar dissolves. It will be a bit gloppy! frost the cake with the sourcream mixture. Keep cool in fridge overnight. This cake is far better on the second or third day when the sourcream has soaked into the cake a bit.
Delicious! Like a coconut twinkie only better. Great for Easter served on a glass pedestal!
My three-year-old daughter and I came up with this recipe one day while my one-year-old triplets took a nap..thus the name "Nap Time Cookies". They are really wonderful!
Keri and Katie’s Nap Time Cookies
1 cup soft butter
1 and ½ cups packed brown sugar
2 large eggs
1 tsp. Vanilla
2 cups flour
1 tsp. Baking soda
1 cup oats (not instant)
½ cup coconut
¾ cup chopped nuts (I use pecans)
½ cup semi-sweet choc. chips (or about 2 ounces very roughly chopped)
½ cup milk choc. chips (or very roughly chopped pieces of a milk choc. candy bar)
Mix all the ingredients and drop on a cookies sheet. Bake at 350 for about 12-15 min’s depending on the size cookie you made.
Enjoy!
KyleandKeriWright@yahoo.com
April! I make these too! I was raised in Cape Breton, so I also know how many ways you can use a tea biscuit recipe!
My mother used to use up leftover pie dough this way as well, rolling out the scraps and sprinkling with cinnamon and sugar, rolling up the dough like cinnamon rolls, etc. So yummy, and they were ready much sooner than the pie, so we didn't ACTUALLY die of starvation...
Another very popular recipe "back home" is the one for Pork Pies -- I always make them for my mother and I've brought them to a few pot-lucks. When I was little, I didn't want to try them because they sounded weird, haha. Then, later, I found out how to make them, and they're just grand!
Here's the recipe:
Cream cheese pastry:
1/2 c. butter, softened
3 oz. cream cheese, at room temp.
1 c. flour
Cream together butter and cream cheese; stir in flour till well mixed. Chill one hour.
Filling:
1 lb pitted dates
2 tbsps. brown sugar
1 c. water
2 tbsps. lemon juice
Cook over medium heat till soft and mushy.
Icing:
1 c. icing sugar
1/4 c. butter, softened
1/2 tsp. maple extract
1 to 2 tbsps. cream or milk
Beat all ingredients together till light and fluffy. Add icing sugar or milk, as necessary.
- - - - - - - - - - - - - - - - - - - - - - - -
Divide the chilled dough into 24 equal portions; press into ungreased mini-tart tins. Bake at 325F for about 20-25 minutes, or just turning golden.
Fill the tarts with the cooled date mixture, slightly heaping each tart.
Top with a dollop of maple-flavoured icing.
There you go! Cape Breton Pork Pies!
Terri A.
terriachmann@yahoo.ca
Since becoming a Gluten Free house I have learned to love baking! We love Pamela's mixes, http://www.amazon.com/Pamelas-Products-Ultimate-24-Ounce-Packages/dp/B000DZDJ0K , especially the baking and pancake mix. I have made her chocolate chip cookies, and you wouldn't even know they are gluten free!
forgot to post my email.
carriearmst@gmail.com
I just won your purse giveaway so I'm not entering this giveaway but I surely will follow this post and the comments/recipes. I have fond memories of really good cinnamon rolls at a little cafe in my home town and just the thought of them warms my heart. :-) I love goodies!
Here is a very good cake , simple to do and all those memories around a good coffee with a piece of that...
(Excuse my French and English)
Torte bretonne aux bleuts
1/3 t. de beurre
1 œuf battu
¾ tasse de sucre
3 c. à thé de poudre à pâte
1 tasse de farine
1 pincée de sel
¾ tasse de lait
1 c. à thé de vanille
A mélanger ensemble :
2 tasses de bleuets
1 autre tasse de farine
Préparation :
Crémer le beurre avec l’œuf. Ajouter le sucre et bien mélanger. Tamiser les ingrédients secs et ajouter en alternant avec le lait.
Incorporer délicatement avec une spatule les 2 tasses de bleuets mélangés avec la farine.
Mettre dans un moule beurré et cuire 40 minutes à 350 degrés.
Sucre à la crème blanc :
½ tasse de beurre
¾ tasse de sucre blanc
¼ tasse de crème
Fondre le beurre dans un petit chaudron Ajouter le reste et mijoter quelques minutes. Piquer le gâteau avec ne brochette en bois et y verser le glaçage. Laisser tiédir.
carlef@bellnet.ca
Toutes les occasions et les tribunes sont bonnes ces derniers jours pour rendre hommage à maman qui a miraculeusement survécu à deux accidents cardiovasculaires qui ont changé de façon subite le parcours de sa vie. Mon père et la p'tite famille sommes bien heureux de son retour inespéré à la maison. Le quotidien revêt dorénavant une importance d'une valeur inestimable.
Cette recette provient du répertoire de ma grand-maman qui, cependant, ne recourait jamais à quelconque préparation commerciale, ô grand jamais! Mais bon, les temps modernes sont ce qu'ils sont... Pour les fins du concours, j'ai reproduite la recette en utilisant cette fois-ci du veau au lieu du boeuf.
Sous les précieuses consignes dictées par maman confortablement assise dans son fauteuil, il s'agit là du tout premier plat que j'ai préparé avec amour pour cette dernière afin de lui faciliter son quotidien. J'en ai d'ailleurs fait quelques conserves qui lui seront bien utiles. À mon tour de lui rendre la pareille, elle qui nous en a servi tant de plats au cours de mon enfance.
Boulettes de viande à la King:
-1 1/2 livres de boeuf haché maigre (ou de veau)
-1/2 livre de porc haché
-1 oignon
-Condiments et épices au goût
-2 c. à table de concentré de boeuf (type Bovril)
-3 sachets de sauce à la King (suivre la recette de votre choix)
1. Mélanger viande, oignon et épices. Former de mini boulettes.
2. Faire cuire les boulettes dans un bouillon fait de concentré de boeuf pendant 30 minutes. 3. Entre-temps, préparer le mélange de sauce de poulet à la King, selon la recette. 4. Égoutter les boulettes. Plonger celles-ci dans le mélange de sauce.
My favorite baking item lately is a perfect pizza crust. Follow my directions for absolute beginners on this blog post:
http://ilovebabyquilts.blogspot.com/2010/03/foolproof-homemade-pizza.html
queen.celeste@gmail.com
7 layer squares
1/3 cup butter
1 1/2 graham cracker crumbs
1 cup flaked coconut
1 cup semisweet choc. chips
1 cup butterscotch morsels
1 cup chopped pecans
1 14 oz. can sweetened condensed milk
Place butter in a 9-in. pan and bake at 325 for 3 min. or until melted.
Layer graham cracker crumbs, coconut, choc. chips butterscotch, and pecans in pan with melted butter. (Do not stir). Spread condensed milk evenly over top, Bake at 325 for 33 min. Cool completely in pan. Cut into 1 1/2 in squares, Yield: 3 dozen.
I like to make and I am also asked to make:
Sweet Potato Bake
cook about 5 good sized sweet potatoes, like you would for mashed potatoes. Drain wll. Add a little salt, one stick of butter, one teaspoon vanilla, one tablespoon flour, one can of evaporated milk (I usually do not add the whole can), 3/4 cup white sugar, 3/4 cup brown sugar, three eggs. I use my mixer and blend it all well. Place it in a greased baking dish and bake at 350 for about 30 to 45 minutes. When this is done you can add marshmallows to the top and bake till lightly browned (5 - 10 minutes).
Connie F
naej95@mchsi.com
Hi April! I will share with you my Great Grandfather's recipe for baking powder biscuits. Not because they are necessarily the most incredible biscuits you will ever eat but because they have a history. My Great Grandfather did not bring many things with him to Canada when he left Scotland but one thing he did bring was his recipe for biscuits, obviously a favourite of his. And I believe he made them often. Got to love a man who can cook!
Grampa Galbraith's Biscuits
2 cups flour
1/2 tsp salt
5 tsp baking powder
3 tbsp butter
3 tbsp shortening
71/2 oz milk
Measure dry ingredients into bowl. Cut in shortening/butter until crumbly. Add milk. Stir with fork until gathered and mixed. Turn out lightly on floured board. Knead gently ten times. Roll or pat dough to 3/4" thick. Cut into 2" squares or with round 2" cookie cutter. Put onto ungreased baking sheet. Bake at 450 degrees for 12 - 15 minutes until lightly browned.
Can add 1 cup of grated old cheddar cheese after butter is cut in to make awesome cheese biscuits. Or add 1/2 cup raisens to dry mixture and brush tops of biscuits with milk and sprinkle with sugar before baking.
Enjoy a bit of Scottish history!
When I need something special, I make Almond Puff Danish Pastry. You can find the recipe here on my blog. http://gaboverthepicketfence.blogspot.com/2010/03/nancys-puff-recipe.html
I also have a great recipe for Symphony Brownies. http://gaboverthepicketfence.blogspot.com/2010/02/symphony-brownies.html
Both of these recipes are always a hit!
I love to bake with my 11 grandchildren! Actually I now have 12 grandchildren; the youngest will be joining us soon! The children will love seeing Nana in the beautiful April Cornell apron! We love to make rolled sugar cookies and decorate them for Christmas, Valentine's Day, Easter or just for fun!
I have tried many rolled sugar cookie recipes, but this is my favorite:
Nana's Rolled Sugar Cookies"
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup(1 stick) butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 tablespoon milk
Mix 1 1/2 cups of the flour, baking powder and salt in a large bowl. In a separate bowl cream the butter until soft (using a wooden spoon works great!). Beat sugar, egg, vanilla and milk into the butter with a whisk. Stir in the flour mixture. Add remaining 1/2 cup of flour a little at a time until the dough is stiff enough to roll out.
Refrigerate the dough until well chilled, at least three hours.
When you are ready to bake, preheat oven to 375F.
We use powdered sugar to dust the table and the rolling pin. Roll dough into 1/8 inch thickness.
Cut into shapes with cookie cutters.
Place on parchment paper lined cookie sheets and bake for 8-10 minutes. Gently slide the parchment paper from the cookie sheet and allow the cookies to remain on the parchement paper until completely cooled. Decorate the cookies with a powdered sugar icing glaze and sprinkles or use cake decorating icing and allow your little artists to be very creative!
I love baking with my grandchildren! Enjoy!
nanaherbster@sbcglobal.net
I love to cook and bake with my girls, and we all have aprons we adorn when we begin a baking spree.
A must in our kitchen over the Christmas holidays is my grandmother's cinnamon rolls. (The recipe is different from a prior post.) I remember as a child helping my grandmother with them. When she passed away, my mother took up the charge to bake them, as we always have them for Christmas morning. My first year away from home for the holidays I made sure to get the recipe from my mom. A friend of mine and I baked 100 to go around to all at the missionary school I was attending at the time. Now I have two girls that I am raising to bake these rolls. I like to set aside a day to enjoy my girls and the baking process.
My Grandma's Cinnamon Rolls
1 1/4 cup scalded milk
1/4 cup shortening
1/4 cup sugar
1 package yeast
2 eggs
4 1/2 cups flour
2 tsp. cinnamon
1 tsp. salt
1/2 cup raisins or currants (optional)
extra cinnamon and sugar for sprinkling
Soften yeast in cooled to lukewarm scalded milk, then set aside to rise. Mix in large bowl the flour, sugar, salt and cinnamon. Blend in shortening, add yeast mixture and eggs. Beat, stirring flour mix and work until soft dough is formed. Put dough on board, grease the bowl lightly. Turn bowl over dough and let rest for 10 minutes. Knead until smooth and well blended. Return dough to bowl. Cover with light towel and let rise. Turn dough out onto board, divide into portions -- if dough is hard to handle, let it stand 10 minutes. Roll each portion into rectangular shapes, spread with softened butter, sprinkle with sugar and cinnamon, and then roll up jelly roll fashion. Cut into about 1 inch slices. Let rise in greased pan until about double, then bake at 350 degrees for about 40 minutes. Frost if desired (mix 1 1/2 Tbsp. light cream with 1 cup powdered sugar).
Not sure that I posted my email address!
It is jewyab@gmail.com
I love this healthy, protein filled snack! We have made them since I was a little girl..
http://www.themodestmomblog.com/2010/02/perfect-snack-for-pregnant-mama.html
Im4Christ2@msn.com
One of my favorite baking receipes is Cornmeal Banana Loaf, the bananas make this sweet enough, so no sugar is needed.
1 cup yellow cornmeal
1 cup all purpose flour
1/2 tsp. salt
1 1/2 cups mashed ripe bananas(about 5 medium)
1/4 cup oil
4 tsp. baking powder
1/4 tsp baking soda
1 egg
1/3 cup water
In a large bowl mix cornmeal,flour,baking pwd.,soda and salt. Add remaining ingredients and mix well.Turn into a greased 9x5x3" loaf pan. Bake in a preheated 350 oven for about 45 min.-1 hour or until done. Cool 10 min.-remove from pan and serve warm or toasted. Enjoy! My email is ldfzoey@hotmail.com
Here's a recipe on my blog for Cranberry Bread Brody, which has been a household favorite for twenty years.
http://three50.blogspot.com/2008/10/cranberry-bread-brody.html
Deeelightful!
mumsadah at gmail dot com
I love cake especially chocolate cake and (this is an adaptation of a recipe in book called Lotions, Potions and Slime Mudpies) this one is super easy and the kids can even help :)
3 cups flour
1 1/2 c. sugar
4 T of Cocoa Powder
2 T. Baking Soda
1 t. salt
2 cups cold water
3/4 cup oil
1 t vanilla
2 T. vinegar
OPTIONAL: Crumble your favorite candy bar(s) on top before baking.
Mix all the dry ingredients first then mix in the wet ingredients (can even all be mixed in the 9 x 13 pan so less dishes) and bake at 375 for 40 minutes.
Delicious!! :)
Fawn
thecoppertree@hotmail.com
I would like the almond puff recipe from above and the symphony brownies but I can't seem to get to it. Maybe you could help me. Thanks!
Oh, I made the last comment about Almond Puff pastry but forgot to include my email. It is janisbutlerster@gmail.com. Thanks.
Now here is my favorite recipe of the moment. It is for some delicious bread or crisps, whatever you choose. It is similar to the rainforest crisps you can buy at costco. This is recipe is also delicious with gluten-free flour, all you GF friends. I am one of you! They are called:
Faux Stowes
1 cup all-purpose flour
1 tsp baking soda
2 Tbsp flax seeds
1/2 tsp seasalt
1/2 tsp dried rosemary (or 1/2 Tbsp fresh)
1 cup buttermilk
2 Tbsp molasses
1/4 cup pecans, chopped
1/4 cup pepitas (pumpkin seeds)
2 Tbsp brown sesame seeds
1/4 cup raisins or dried cranberries (optional)
You can also add a few tablespoons of ground Quinoa, or Chia (super healthy grains)
Preheat oven to 350F. Line loaf pan with parchment paper.
Stir flour and soda in a medium bowl
Coarsely grind the flaxseeds, salt and rosemary (and other grains if desired)and set aside.
Stir in buttermilk, sugar and molasses.
Stir in nuts, seeds, salt and rosemary. Add the fruit if using.
First baking: Pour the batter into the parchment lined loaf pan. Bake for 45 minutes or until a cake tester comes clean.
Place on a rack to cool completely. You may eat the bread at this stage. It is delicious!
To make the crackers, preheat oven to 300F. Slice the bread as thinly as possible. Place the bread slices on a parchment-lined cookie sheet. Bake for a total of 30 minutes - 15 minutes per side. Allow to cool on a rack before eating or storing in a tin.
Recently I made this Bread Pudding for our British doctor friend who doesn't usually have dessert at all. But bread pudding is his favorite and he said this is the best he has ever tasted. It does take a bit of work but is well worth the effort.
AMARETTO BREAD PUDDING
INGREDIENTS:
1 pound French bread loaf - plain (use thick unbuttered bread)
1 quart half and half (not heavy cream)
1/2 stick of butter - not margarine!
1 1/2 cups granulated sugar
3 eggs
2 Tablespoons pure almond extract
3/4 cup sliced almonds
1 cup powdered sugar
1/2 cup butter
1 egg
1/4 cup Amaretto liqueur
INSTRUCTIONS:
1. Tear French bread loaf into bite-sized pieces, place in a medium size bowl
2. Pour quart of half and half over bread and soak for one hour, stirring occasionally
3. In a separate mixing bowl, whisk together 1/2 stick of butter (melted), 1 1/2 cups granulated sugar and 3 eggs. Then stir in 2 Tablespoons almond extract and 3/4 cups sliced almonds
4. Put soaked bread pieces into a buttered 9 x 13 glass dish
5. Pour almond mixture over the top
6. Bake in a 325 degree preheated oven for 45 minutes.
SAUCE FOR AMARETTO BREAD PUDDING:
1. Cook 1/2 cup butter and 1 cup powdered sugar in a saucepan over medium heat, stirring constantly, until hot.
2. Allow the sugar mixture to cool to room temperature
3. Whisk in 1 egg and 1/4 cup Amaretto
FINAL PREPARATIONS:
After the bread pudding is cooked, slice it lengthwise and crosswise. Spoon sauce mixture over the top. Then, put the pudding back into the oven under the broiler until the sauce bubbles. WATCH CAREFULLY! It is really easy to burn the top of the pudding at the end!
Serve Amaretto bread pudding in bowls with milk, vanilla ice cream, or whipped cream, as desired!
Rosalie G
rdg8182@telusplanet.net
This is a recipe passed down to me from my mother. We all love it so much because it is a NO FAIL Chocolate Cake recipe that is moist and rich and doesn't require icing. You can also add anything to it such as chocolate chips, coconut,...for variety.
Ingredients:
2 eggs
1/2 cup vegetable oil
1 tsp. vanilla
1 1/2 cups sugar (I use brown sugar)
1 1/2 cups buttermilk (add 1 1/2 tbs. of lemon juice to the milk)
1/2 cup cocoa (I use 2/3 to make it extra chocolately)
1 1/2 tsp baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 2/3 all purpose flour
Mix first 5 ingredients then add dry ingredients and mix well. Pour into greased angel food tin or bundt pan and bake at 350 for 50-55 minutes. Cool 10 minutes. Remove from pan to wire rack. Delicious! 12-16 servings.
If you want to make cupcakes, put liners into muffin tins and bake for 19 minutes at 350. Great for lunch boxes. Feel free to double the recipe. I always do.
Julie Palmese
epalmese@hotmail.com
Dear April,
I can't take the credit for this recipe but can gloat sincerely on how much I've been wanting to make this for years. I am PASSIONATE about passion fruit!...and I've had to make some room in my life for vanilla bean as chocolate has been my gold medal Olympian for about 27 years now. Ohhhh...I can't wait to make this as much as you will lol ;oD ;o9
Ingredients:
1 cup of milk
1/2 vanilla bean
1/2 cup of sugar
4 Tbsp of butter
4 Tbsp of all-purpose flour
3 large eggs, separated
1-2 passionfruit or 1/4 cup of canned passionfruit pulp
Icing sugar for dusting
Preparation:
1. Pre-heat the oven to 375F.
2. Slowly bring the milk, vanilla bean and sugar to a boil over a medium heat. Then take it off the heat and set aside.
3. Remove the vanilla bean and cut it down the middle. Scrape out the seeds with a sharp knife tip and place them back into the milk. Discard the pod.
4. In a medium saucepan, melt the butter over a medium heat. Whisk in the flour, a little at a time. Keep whisking for about a minute. Remove from the heat and gradually stir in the milk.
5. Return the pan to a medium heat and bring the sauce to a boil, stirring the whole time.
6. Cook sauce for about 40 seconds then remove from heat. Cover the surface of the sauce with plastic wrap and set aside to cool slightly.
7. Grease several small souffle ramekins with butter and dust with a sprinkling of sugar. Set aside.
8. Whisk the egg yolks into the slightly cooled sauce, one at a time, until smooth. Next, add the passionfruit pulp and stir well.
9. In a clean metal bowl, beat the egg whites until stiff with an electric beater.
10. Spoon half the egg whites into the sauce with a clean metal spoon. Fold egg whites through very gently then fold in the remaining egg whites.
11. Pour mixture to the top of the souffle ramekins. Level the mixture with a knife so that it's even.
12. Bake until risen and slightly golden on top for about 15-20 minutes. Dust with icing sugar just before serving.
http://australianfood.about.com/od/bakingdesserts/r/Souffle.htm
One of our favorite family recipes is pizza night since we all can participate!
1 1/2 C water
1 pkt yeast
2 cups flour
2 TBs Oil oil
Mix and Rest for an Hour
add tsp salt
2 to 2 1/4 cups flour
knead and rest for another hour until doubled in size
Heat oven to 500
The kids can do there own pizza and we all have a great time!
Tammy
back2ack88@yahoo.com
This is my most-requested recipe. I've even been told that they have been fantasized about. Enjoy and thank you to everyone else for sharing.
Here you are:
Almond Bars
Crust: 1 cup butter
1/2 cup powdered sugar
2 cups flour
Mix together and pat into a 9x13 pan. Bake 350 degrees for 20 to 25 min. Don't over bake.
Filling: 2-8oz pkgs cream cheese
1 cup sugar
2 tsp almond extract
4 eggs
Using electric mixer beat together and pour over hot crust. Bake 20 to 25 minutes or until it looks set. Let cool.
Frosting: 3 cups powdered sugar
3 Tblsp milk
2 tsp almond extract
1/2 cup butter
Beat together and spread over cooled bars. Refrigerate. Makes 36 to 48 bars.
Good morning April,
This cookie has been a favorite of my son since he was a small boy - he's now 42.....
Chocolate Marshmallow Cookies w/ Raspberry Center
Cream together:
1/2 cup butter
1 cup sugar
Add:
1 egg
1/2 cup milk
1 tsp. vanilla
Sift together:
1-3/4 cups flour
1/2 teaspoon soda
1/2 teaspoon salt
1/2 cup cocoa
and combine with butter mixture.
Drop teaspoon size onto greased cookie sheet about 2 inches apart. (About 36 cookies) Bake for 8 minutes at 350 degrees.
Remove from oven and add small dollop of seedless raspberry jam on center of each cookie. Then top with 1/2 marshmallow (cut side down) and bake for 2 more minutes. Cool cookies and frost with the following recipe.
2 cups powdered sugar
5 tbsp. cocoa
3 tbsp. butter
1/4 tsp. salt
1 tsp. vanilla
(use about 5 tbsp. boiling water or enough for good spreading consistency).
Top cookies with pecan half if desired.
diane.engle@att.net
I love reading all these recipes and have started an "April Cornell Recipe" file! Here's a great little appetizer that always gets raves and recipe requests! Bon Appetit!
Anneke's Hot Olive Cheese Puffs
3 cups grated gruyere cheese (or swiss)
1 ½ cups all-purpose flour
¾ tsp. salt
1 ½ tsp. paprika
9 Tbs. unsalted butter- softened, room temperature
90 (or so) medium pimento stuffed green olives
Combine by hand cheese, flour, salt, paprika & butter into a crumbly dough (can add a few drops of water if necessary, but not too much as olives will add moisture).
Tear off small pieces & shape into a ball (approx. size of an olive).
Make an indentation, insert olive and wrap completely. Repeat for each puff.
Place puffs on ungreased baking sheet.
Bake for 10-15 minutes till lightly golden.
Can be made ahead and frozen. Bake for no more than 10minutes and cool. Serve hot or place in sealed container and refrigerate.
** Note: These freeze very well! Just put in a ziplock bag and freeze. Reheat before serving.
adeluca@csudh.edu
This simple, yet delicious noodle pudding recipe was given to me by a childhood family friend. It is the perfect dessert for Passover and year-round!
Noodle Kugel
(Noodle Pudding)
12 oz. pkg. cooked wide egg noodles
1/2pt. sour cream (1 c.)
1 (3oz.) pkg. Cream cheese
¼ lb. melted butter
4 eggs
Pinch of salt
Dash of cinnamon (optional)
Brown sugar
1 small jar apricot preserves
Beat sour cream and cream cheese together. Add eggs, salt, cinnamon and butter. Mix all together with noodles. In a 9x13 inch buttered baking dish, put a layer of noodles, then spread preserves. Add remaining noodles; sprinkle brown sugar over top. Bake at 350 degrees for 35 to 40 minutes.
courtuvm107@hotmail.com
This is a family favourite, and a guest pleaser. The recipe comes from my father-in-law, who is part of a continuous line of men who all cook with ease and usually without recipes. Luckily this skill has continued through my husband and adult son.
Granpa's Fruit Crisp
4 cups blueberries (or 2 cups blueberries,
1 cup strawberries
1 cup raspberries)
2 Tbsp tapioca (cornstarch can be substituted)
1/3 cup sugar
1 Tbsp lemon juice (optional)
1/2 tsp lemon peel
Combine above and pour into greased 9-inch baking pan.
TOPPING
1 1/3 cup brown sugar
1 1/3 cup rolled oats
1 cup flour
1 tsp cinnamon
1/4 tsp salt
1/2 cup melted butter
Mix together topping ingredients and place on top of berries.
Bake at 375F for 40 minutes
Enjoy
beverly_black5@hotmail.com
Combine
we make galette, with everything, blueberries, apples, mushrooms. it is easier than a tart and kids can make them too. my daughters make carrots and peas galette and blueberry raspberry galette.
just roll out pastry in to a circle, fill with something and bring sides up and pinch them and glaze with egg. leave a big hole at the top, they look a little like volcanos. very delicious volcanos.
Even though I normally only make these at Christmas time these are still my favorite cookies.
SNOWBALL COOKIES
1 cup butter softened
1/3 cup sugar
2 tsp water
1 Tb. vanilla
2 cups flour
1 cup walnuts chopped
Powdered sugar, enough to roll cookies in two times to cover
Cream butter and sugar. Add water & vanilla, mix well. Blend in flour and nuts. Shape into small balls. Bake on ungreased cookie sheet at 375 degrees for about 20 mins. Cool slightly. While still a little warm roll cookie in powder sugar. Cool completely and roll in powder sugar a 2nd time.
I also wanted to say I love your items! In fact I just did a tablescape with one of your tableclothes and napkins.
I'm having a little giveaway on my blog if you would like to stop by and enter. Nothing big but still cute.
Sure hope I win your giveaway!
Hugs,
Joanne
Opps, I forgot to give you my email address. It's jk51958@yahoo.com Thanks again for this great chance to win this wonderful giveaway.
Hugs,
Joanne
I make this every Christmas. I got the recipe from my cousin who got it from the FAMILY FUN WEB.
Near Instant Peanut Brittle.
WHAT YOU NEED
1 cup sugar
half of cup of light corn syrup
1 cup dry-roasted peanuts
dash of salt
1 teaspoon butter or margarine
1 teaspoon vanilla extract
1 teaspoon baking soda
HOW TO MAKE IT
In a 1 and a half quart microwave safe bowl, stir together the sugar, syrup, peanuts and salt, mixing well. Microwave on high for 6 and a half minutes. (Times vary depending on microwave wattage.) It always works for me! Carefully swirl the butter or margarine and vanilla into the mixture; do not stir. Microwave for another 30 seconds. The peanuts should be a light brown, the syrup will have darkened slightly, and the mixture will be very hot. Add baking soda and gently stir the mixture until it is light and foamy. Pour it onto a lightly buttered cookie sheet. (TIP: for a thinner brittle, first warm the sheet in the oven.) Let the brittle cool for 30 minutes to 1 hour, then break into small pieces. Makes 2 pounds. Enjoy! Diane Now I feel like making some. mmmm.....
Forgot me e-mail address:
Near Instant Peanut Brittle
diane.rooney@videotron.ca
Oh, this was such fun. Thanks for this opportunity of sharing and receiving so many neat recipes.
Here is mine, a recipe that my family loves and I love because it is so simple.
HAMBURGER STROGANOFF AND NOODLES
12 OZ. R&F Wide Egg Noodles
1 lb. lean ground beef
½ c. onion, chopped
1/2 c. green bell pepper
2 cloves garlic, chopped
2 Tbsp. flour
2 tsp. beef-flavor bouillon granules
¼ tsp. pepper
1 10 3/4 oz can condensed cream of
mushroom soup
1 c. water
1 4 ½ oz jar sliced mushrooms, drained
1 8 oz. container sour cream
2 Tbsp. parsley, chopped
Cook noodles, as package directs, drain. Meanwhile in a large skillet, over medium heat, brown beef and drain. Add onion and garlic, cook and stir until onion is tender. Stir in 1 tbsp flour, bouillon and black pepper. Then add soup water and mushrooms. Mix well. Bring to a boil; reduce heat and simmer 15 minutes.
Combine sour cream with remaining flour and parsley. Stir into beef mixture, heat through. Do not boil. Serve over cooked noodles
Preparation Time: 30 minues.
Serves 6 to 8
Enjoy!! jackiemorgan02@yahoo.com
I just found an extremely easy recipe for a cranberry pork loin. I wrote about it on my blog (http://lifesspices.blogspot.com/2010/03/saturdays.html) along with mashed potatoes and apple dumplings.
rachel.obradovich(at)live.com
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