INGREDIENTS: 2 sticks of salted butter (1 cup), softened 1 cup brown sugar 3/4 cup sugar 2 eggs 1 tsp vanilla 1 1/2 cups flour 1/2 tsp salt 1 tsp baking soda 3 cups raw oats/Quick cooking oats 1 1/2 cups of salted caramel chips (10 oz bag) extra salt for topping (optional-I didn’t use… Continue reading Salted Caramel Oatmeal Cookies
Category: course-dessert
White Wedding Cake – From Scratch
This is my variation of a recipe I found on iambaker.net. Makes two 8″ round cakes or 24+ cupcakes. INGREDIENTS: 246 grams general purpose flour (2.25 cups) 34 grams corn starch (4.5 Tablespoons) 1 cup evaporated milk 6 large egg whites at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract (clear will keep… Continue reading White Wedding Cake – From Scratch
Frosting and Cookie Glazes
Cookie glazes are firm to hard frostings that are typically used to frost cookies or cinnamon rolls. Wilton Buttercream Frosting: Good consistency for piping. Add milk to thin this for frosting the surface of cakes. Frosting can be stored in an airtight container in the refrigerator for up to two weeks or frozen for up to… Continue reading Frosting and Cookie Glazes
Pie Fillings – Fruit
This is a collection of various fruit pie fillings you can make ahead and freeze. They are all based on the same basic recipe with some tweaks. I used Clear Jell and it was pretty amazing. It is a modified corn starch and is available online. You can substitute it 1:1 for corn starch in… Continue reading Pie Fillings – Fruit
Pie Crust – Food Processor – updated 2-16-19
Seriously flaky crust requires a low protein flour and a good mix of fat and flour. The best way to accomplish this is to dilute General Purpose Flour with Corn Starch to reduce the overall protein from 11 – 12 % down to about 10 %. You also need to mix the flour and fat… Continue reading Pie Crust – Food Processor – updated 2-16-19
Vanilla Souffle
Makes 3-4 16oz. Souffles There are Four very important elements to making a souffle: The oven needs to be hotter than normal baking temp (approx. 390 – 400 degress) to make the cake rise quickly. Souffles don’t use yeast, they rely on the bubbles you whip into the egg whites to expand quickly to rise… Continue reading Vanilla Souffle
Cobbler – Quick – Grandma Pat’s
Ingredients: 1 Cup All purpose Flour 1 Cup Granulated Sugar 1 teaspoon baking powder 3/4 Cup Milk 1 stick butter 21 oz. Can pie filling. (Peach, Cherry, Apple). If you use canned fruit instead of pie filling, strain off liquid before using. Instructions: Heat oven to 350 degrees Grease 9 x 13 pan Melt butter… Continue reading Cobbler – Quick – Grandma Pat’s
Pie Crust
CRISCO PIE Crust: SINGLE CRUST 1 1⁄3 cups Pillsbury BEST® All Purpose Flour 1⁄2 teaspoon salt 1⁄2 stick well-chilled Crisco® All-Vegetable Shortening Sticks or 1⁄2 cup well-chilled Crisco® All-Vegetable Shortening 3 -6 tablespoons ice cold water DOUBLE CRUST 2 cups Pillsbury BEST® All Purpose Flour 1 teaspoon salt 3⁄4 stick well-chilled Crisco® All-Vegetable Shortening Sticks… Continue reading Pie Crust
Ice Cream #2
INGREDIENTS: 2 Cups sugar 1 can Eagle Brand milk (large size or you may use 1 pt. of cream) 4 eggs 3 tsp. vanilla 1 pt. half and half Milk Extra 2% milk to fill freezer (3/4 gallon?) INSTRUCTIONS: Beat the eggs, add sugar and Eagle Brand milk and vanilla, half and half and enough… Continue reading Ice Cream #2
Ice Cream – Vanilla
I think I got this recipe from mom. INGREDIENTS: 2 Cup sugar ½ tsp. salt 4 eggs 4 T. flour 1 pt. heavy cream 2 ½ qt. milk 1 tsp. vanilla INSTRUCTIONS: Put 1 ½ Cup sugar, the flour, egg yolks and 1 qt. of milk into a heavy saucepan or double boiler. Bring to… Continue reading Ice Cream – Vanilla