1 1/2 cups brown sugar (or 1 1/4 cups honey with 2 TBS molasses)
2 TBS molasses
1 TBS butter (softened) or coconut oil
2 eggs
1 tsp vanilla
2 cups sifted flour (I NEVER sift)
1/2 tsp salt
1 tsp cinnamon
1/2 tsp baking soda
1 tsp cloves
3 TBS HOT water
1/4 cup sliced almonds (I almost never have these, so I chop my almonds)
1 1/2 cups prepared mincemeat
In a mixing bowl combine first 5 ingredients and mix thoroughly. Sift together flour, salt, sinnamon, baking soda and cloves, then stir into the molasses mixture. Stir in hot water, then stir in almonds and mincemeat.
Divide mixture in half and spread evenly over the bottoms of 2 greased 9X13 inch baking pans. It is a little tricky, but as it bakes the dough will puff up and take care of any holes.
Bake at 400 degrees 12-15 minutes until when touched lightly no imprint remains. Immediately use icing.
ICING
1 1/2 cups sifted powdered sugar
About 3 TBS hot milk
1/2 tsp vanilla
1/2 tsp almond flavoring
In a small mixing bowl, combine powdered sugar, milk, vanilla and almond flavoring. Mix until smooth and ice! It's more like a glaze.
Friday, August 6, 2010
Bread Pudding
This is a great general recipe guideline....you can add all kinds of other dried fruits and spices, for example: nutmeg, raisins or prunes, crystalized ginger, dried blueberries etc.
4 TBS butter/olive oil/coconut oil
6 cups bread cut or torn into 1 inch chunks
2 cups half and half/soy milk/almond milk etc
4 eggs
3/4 cups maple syrup or other sweetener
1/2 tsp cinnamon
pinch of salt.
Butter/oil your baking dish with oil, then put the bread into the pan and combine the rest of the ingredients and pour over the bread. Turn oven to 350 degrees and place a weighted plate over the bread pudding. Remove plate and bake in oven for 35-45 minutes.
4 TBS butter/olive oil/coconut oil
6 cups bread cut or torn into 1 inch chunks
2 cups half and half/soy milk/almond milk etc
4 eggs
3/4 cups maple syrup or other sweetener
1/2 tsp cinnamon
pinch of salt.
Butter/oil your baking dish with oil, then put the bread into the pan and combine the rest of the ingredients and pour over the bread. Turn oven to 350 degrees and place a weighted plate over the bread pudding. Remove plate and bake in oven for 35-45 minutes.
Whole Wheat Pita Pockets
I LOVE this recipe. It works every time and I have had great success with it. I alternate making whole wheat and white flour. Here is the link: http://tammysrecipes.com/whole_wheat_pita_pockets I don't know how to do an actual link.....sorry :(
Ranch Dressing
I love being able to make my own sauces. I don't always do it, but I think they are *SO* much better for you! Anyway, here goes:
3/4 Vegenaise (mayonnaise also works)
2 TBS dried parsley
1/2 tsp minced dried onion
1 clove garlic (minced)
1/4 tsp salt
1/4 tsp freshly ground pepper
2 TBS parmesan cheese (opt)
1/2 cup buttermilk (I never have this, but I did get some powdered and it is 4 TBS powdered buttermilk to 1 cup water)
Mix together all ingredients leaving the buttermilk for the last. Slowly blend it in and chill 2 hours before serving.
3/4 Vegenaise (mayonnaise also works)
2 TBS dried parsley
1/2 tsp minced dried onion
1 clove garlic (minced)
1/4 tsp salt
1/4 tsp freshly ground pepper
2 TBS parmesan cheese (opt)
1/2 cup buttermilk (I never have this, but I did get some powdered and it is 4 TBS powdered buttermilk to 1 cup water)
Mix together all ingredients leaving the buttermilk for the last. Slowly blend it in and chill 2 hours before serving.
Fluffy Cupcake Frosting
This is a great frosting and is the best for those fluffy frostings. It isn't healthy and it is a very flexible frosting.
3 TBS flour
1 cup milk
Shake in a jar until mixed, then put into a pan and cook over medium heat until thick. Place plastic wrap on it and chill really well.
After chilled whip up and add:
1/2 cup softened butter
1/2 cup crisco
While it is whipping add:
1 cup granulated sugar
1 tsp (to taste) vanilla/almond extract etc
Whip up some more!
I usually double this. I also cook it in my kitchenaide bowl so that I don't have to change bowls for whipping/chilling etc. Enjoy!
3 TBS flour
1 cup milk
Shake in a jar until mixed, then put into a pan and cook over medium heat until thick. Place plastic wrap on it and chill really well.
After chilled whip up and add:
1/2 cup softened butter
1/2 cup crisco
While it is whipping add:
1 cup granulated sugar
1 tsp (to taste) vanilla/almond extract etc
Whip up some more!
I usually double this. I also cook it in my kitchenaide bowl so that I don't have to change bowls for whipping/chilling etc. Enjoy!
Moist Chocolate Cake
I love this cake recipe. It is so moist and always a winner for our guests.
3 cups flour (white or wheat, though remember with wheat a little more dense)
2 cups sugar (I have successfully used 1 3/4 cups honey)
1/2 cup cocoa
1 cup butter milk (I don't usually have this, so I use milk with lemon or vinegar in it)
1 cup and 1 TBS oil
2 eggs
1 tsp salt
2 tsp baking soda
1 tsp vanilla
1/4 tsp almond extract (optional, I LOVE it, my hubby doesn't)
1 cup boiling water
Mix all ingredients together in order listed and then pour into a greased 9X13 pan and bake at 350 degrees for 35 minutes. It can take longer, just until a knife/toothpick comes out clean!
3 cups flour (white or wheat, though remember with wheat a little more dense)
2 cups sugar (I have successfully used 1 3/4 cups honey)
1/2 cup cocoa
1 cup butter milk (I don't usually have this, so I use milk with lemon or vinegar in it)
1 cup and 1 TBS oil
2 eggs
1 tsp salt
2 tsp baking soda
1 tsp vanilla
1/4 tsp almond extract (optional, I LOVE it, my hubby doesn't)
1 cup boiling water
Mix all ingredients together in order listed and then pour into a greased 9X13 pan and bake at 350 degrees for 35 minutes. It can take longer, just until a knife/toothpick comes out clean!
Tuesday, August 3, 2010
Chocolate Zucchini Cake
Hello fellow summer harvesters! This is an awesome chocolate cake recipe. I LOVED it and had a similar reaction from everyone that ate any. It uses more zucchini than most recipes I have seen and it is moist and light. LOVED IT!
2 cups flour (I used white the first time, but whole wheat would be great)
2 cups sugar
3/4 cups unsweetened cocoa
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
4 eggs
1 1/2 cups vegetable oil (I used olive oil)
3 cups grated zucchini
3/4 cups chopped walnuts (optional and I didn't use them)
1. Preheat the oven to 350 degrees. Lightly grease/flour (I spray olive oil on) in a 9X13 pan.
2. Stir in all dry ingredients. Add the eggs and oil and mix well. Fold in nuts and zucchini...due to my laziness, I just use my kitchenaid and mix it right in.
3. Bake for 50-60 minutes in the preheated oven until knife or toothpick comes out clean. Cool and frost. I used cream cheese, but you can eat it plain and it's great!
The cream cheese frosting I used was:
2 blocks of cream cheese
2 tsp of vanilla
5 cups of powdered sugar
HAVE FUN!
2 cups flour (I used white the first time, but whole wheat would be great)
2 cups sugar
3/4 cups unsweetened cocoa
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
4 eggs
1 1/2 cups vegetable oil (I used olive oil)
3 cups grated zucchini
3/4 cups chopped walnuts (optional and I didn't use them)
1. Preheat the oven to 350 degrees. Lightly grease/flour (I spray olive oil on) in a 9X13 pan.
2. Stir in all dry ingredients. Add the eggs and oil and mix well. Fold in nuts and zucchini...due to my laziness, I just use my kitchenaid and mix it right in.
3. Bake for 50-60 minutes in the preheated oven until knife or toothpick comes out clean. Cool and frost. I used cream cheese, but you can eat it plain and it's great!
The cream cheese frosting I used was:
2 blocks of cream cheese
2 tsp of vanilla
5 cups of powdered sugar
HAVE FUN!
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