Category Archives: Breads, Cakes, Desserts & Pie

Toffee

Toffee

Toffee
Toffee

Ingredients:

  • 2 C butter
  • 2 C sugar
  • 2 C almonds chopped
  • 6 T water
  • 2 T light karol syrup
  • 1 t. vanilla
  • 8 oz. milk chocolate

Directions:

  • Butter a cookie sheet
  • In medium sauce pan heat butter, sugar,water & syrup
  • Boil till candy thermometer reaches 300 degrees
  • Remove from pan and stir in vanilla and almonds
  • Pour into pan
  • Add chocolate pieces and spread after it has melted
  • Garnish w/ extra almond pieces if you prefer
Lemon cake/bread

Lemon Cake

The best spring, Easter cake (bread) to have!  It’s become a tradition. It maybe a little time consuming but oh so worth it!  Nothing beats a great lemon cake from scratch!

Lemon cake/bread
Lemon cake/bread

Ingredients:

  • 2 sticks unsalted butter, softened
  • 2 1/2 C. sugar, divided
  • 4 extra large eggs, room temperature
  • 1/3 C. grated lemon zest (6-8 lemons)
  • 3 C. flour
  • 1/2 t. baking powder
  • 1/2 t. baking soda
  • 1 t. salt
  • 3/4 C. squeezed lemon juice, divided
  • 3/4 C. buttermilk, room temp
  • 1 t. vanilla

Glaze:

  • 2 C. sifted powder sugar
  • 3 1/2 T. lemon juice

Directions:

  • Preheat oven 350. Grease and flour two loaf pans. Line bottom with parchment paper
  • Cream butter and 2 cups sugar in bowl till light and fluffy (5 min)
  • Add eggs one at a time and lemon zest
  • Sift together the flour, baking powder, baking soda and salt in a bowl
  • In another bowl combine 1/4 cup lemon juice, buttermilk, and vanilla
  • Add the flour and buttermilk alternately to the batter
  • Begin and end with the flour
  • Divide evenly to loaf pans
  • Smooth tops and bake 45 minutes
  • Combine 1/2 cup sugar with 1/2 cup lemon juice in small pan
  • Cook over low heat till sugar dissolves.
  • When cake is done, allow to cool for 10 minutes
  • Remove cakes and set them on a rack
  • Poke holes in bread so syrup will go through the bread
  • Spoon syrup over the bread
  • Allow to cool completely
  • Mix glaze with a whisk and drizzle over the cake (loaf) and down the sides
Chocolate Zucchini Bread

Chocolate Zucchini Bread

A nurse at work gave me this recipe when I was tired of making the traditional zucchini bread.  This is moist and it’s chocolate!

choc zucchini breadIngredients:

  • 3 eggs well beaten
  • 2 C. sugar
  • 3 C. flour
  • 1 t. salt
  • 1 t. baking soda
  • 1 C. Nestles Quick powdered chocolate milk (Must Use)
  • 1 C. oil
  • 2 C. grated zucchini
  • 1 T. vanilla
  • 1/4 t. baking powder
  • 1/2 t. cinnamon
  • 1 C. chopped nuts

Directions:

  • Combine all ingredients
  • Divide into 2 greased and floured bread loaves
  • Bake 325 for 1 hour
Corn Bread

Corn Bread

Corn Bread
Corn Bread

Ingredients:

  • 2 Cup bisquick
  • 1/2 Cup corn meal
  • 3/4-1 cup sugar
  • 2 eggs
  • 1 cup milk
  • 1/2 cup margarine (or butter) melted

Directions:

  • Combine bisquick, corn meal & sugar in bowl.
  • Add eggs & milk.
  • Beat until well blended.  Mix in melted butter.
  • Place in 9″ greased pan.
  • Bake 350 for 30-40 minuted or until golden brown & toothpick comes out clean

Serves 9-12

HONEY BUTTER

  • 1/2 C butter
  • 1/4 t. vanilla
  • 1 egg yolk
  • 1/2 C honey

Directions

  • Whip softened butter.  Add vanilla & egg yolk
  • Add honey gradually while whipping.

Makes 1 cup.

red velvet

Red Velvet Cupcakes

red velvetIngredients:

  • 2/3 Cup milk
  • 2 t. red food coloring
  • 1 1/3 Cup flour
  • 1 T. cocoa
  • 3/4 t. baking powder
  • 1/4 t. baking soda
  • 1/4 t. salt
  • 3/4 Cup sugar
  • 3/4 Cup butter (softened)
  • 1 egg + 2 egg yolks
  • 1/2 t. vanilla

Frosting:

  • 1 1/2 sticks butter (softened)
  • 4 oz. cream cheese (softened)
  • 1 t. vanilla extract
  • 2 1/3 Cup powder sugar

Directions:

  • Preheat oven to 350.  Line a muffin pan with paper liners.
  • Warm the milk 30 seconds in microwave.  Add food coloring.
  • Wisk together flour, cocoa, baking powder, baking soda, and salt.
  • Beat sugar and butter together until pale and fluffy.  Beat egg and yolks with canilla; then beat into butter mixture, a little at a time.
  • Beat in 1/3 flour mixture, 1/2 milk, 1/3 flour, rest of milk, then rest of flour.  Pour into paper liners and bake 18-20 minutes.
  • For frosting, beat butter, cream cheese, and vanilla until smooth.  Add sugar 1/4 cup at a time.  Spread onto cooled cakes

Makes 12 cupcakes