February 6, 2014 | Posted in:

Decadent molten chocolate cake

I grew up knowing this cake as Flourless Chocolate Cake, so was amused as an adult to learn that it actually does have flour in it! It’s a rich, thick cake that’s almost like a brownie, delicious served with custard sauce, raspberries, whipped cream, or just plain.
A glass of bubbly is always nice on the side too!
Decadent chocolate cake

Ingredients

6 oz good quality baking chocolate (dark, not milk)
2/3 cup sugar
2/3 cup butter
3 eggs
1/2 cup all purpose flour

Preparation Instructions

Preheat oven to 320. Grease and flour an 8 or 9″ pan.
Melt the chocolate over a double boiler. Add butter and stir until melted. Beat egg yolks with sugar until soft ribbon forms. Add to chocolate mix and stir. Add flour and mix.
Beat egg whites until smooth. Gently fold egg whites into chocolate mixture.
Bake 40 minutes, or until just set.

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January 29, 2014 | Posted in:

Madeleines

These buttery treats are half way between a cake and a cookie. They were made famous by the french writer Proust, who is whisked away to his childhood by the their heavenly taste. In the “madeleine incident”, as it’s known to the literati, they are remembered as being dunked in linden tea, although I think coffee would work just as well! If you can’t get your hands on a madeleine pan, the bottom of a muffin tin makes tiny little cakes that are just as good!
madeleines

Ingredients

2 eggs
10 tbsp melted butter
2/3 cup sugar
1 cup flour
grated zest from half a lemon
pinch of salt

Preparation

Preheat the oven to 375.
Whisk the egg in a bowl. Slowly add the melted butter and whisk until blended. Add the sugar and mix for about a minute.
Add the vanilla and lemon zest. Mix.
Add the flour and pinch of salt and mix until smooth.
Bake 12-15 minutes, depending on which pan you are using.

Thank you to my friend Nancy Wigston for sharing her recipe!

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December 2, 2013 | Posted in:

Gingery pumpkin cheesecake bars

These decadent treats have a chewy gingery crust, a creamy layer of pumpkin cheesecake and crunchy spiced pecans on top. And they’re surprisingly easy to make!
pumpkinsquares_edited-1

Ingredients

1 1/2 cups crushed ginger snaps (about 30 cookies)
1/2 can sweetened condensed mil

1 brick of cream cheese
2/3 cup of pumpkin puree
2 eggs
1 tsp vanilla
1/2 cup brown sugar

1/2 sour cream

1/4 cup brown sugar
1 tbsp butter
1/4 tsp ground ginger
1/4 tsp ground cinnamon
1/8 tsp ground cayenne pepper
100 gr (small bag) chopped pecans

Preparation Instructions

Preheat over to 350.
Line a 9″ square baking pan with parchment paper.
Place crushed cookies into bottom of pan. Pour sweetened condensed milk over top. Place in over for 5 minutes. Remove from over and mix until combined.
Mix cream cheese with pumpkin and brown sugar. Beat until smooth. Gradually add eggs one at a time, and beat each time until smooth. Pour over cookie base.
Bake 35-40 minutes, until set. Cool completely.
Prepare spiced nuts: (you could just as easily add store bought pralines here!)
In a frying pan, add sugar, spices and butter. Heat until melted. Pour pecans in. Cook until sugar is dissolved, about 5-7 minutes, stirring constantly. Pour out onto parchment paper to cool.
Before serving, top squares with cream cheese and pralines. Cut and serve immediately.

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October 3, 2013 | Posted in:

Oreo cookie balls

from Mandy D.’s book, Colton, SD
Try this three ingredient treat this Halloween! Decorated with a Jelly bean, they make perfect mini pumpkins!
halloween pops_edited-1

Ingredients

1 (20 oz.) pkg. Oreos
1 (8 oz.) cream cheese
12 oz. of chocolate coating

Preparation instructions

Place cookies in food processor; cover and process until finely crushed. In small bowl, beat cream cheese and crushed cookies until blended. Roll into 3/4 inch balls. Cover and refrigerate for at least one hour. Dip into melted chocolate. Drizzle with white chocolate if desired.

Submitted by: Kim D

Virginie’s note: I used Orange Candy melts. Before they were completely dry, I used a toothpick to draw the lines of the pumpkin.

 

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September 19, 2013 | Posted in:

Pumpkin Bread – Heritage cooks

from Tynetta G.’s book, Imperial, MO
Pumpkin loaf

Ingredients

1 cup pumpkin
3/4 cup sugar
1/2 cup butter
2 eggs
1 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 cup pecans

Preparation Instructions

Mix all ingredients together and bake in a bread pan at 350 degrees for 45 minutes or until toothpick comes out clean.

Heritage note: I tried this recipe with roasted pumpkin seeds and chocolate chips as well- delicious! I lessened the baking soda to 3/4 tsp and salt to 1/2 tsp.
Thanks Tynetta for this great recipe!

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October 10, 2012 | Posted in:

Date filled cookies

from Jennifer L.’s book, North Branch , MN

Ingredients

1/2 c. white sugar
1/2 c. brown sugar
1 c. shortening
2/3 c. sour cream
1 tsp soda
2 1/2 c. oatmeal
3 c. flour
1 tsp vanilla

Preparation instructions

Cream together sugars, shortening, sour cream, and vanilla. Then mix in soda, oatmeal and 2 cups flour.
The other cup of flour will be used for rolling out and cutting.
Roll out dough on pastry cloth or “tupperware” sheet. Use cookie cutters of your choice.
Bake @ 350° for 5-8 minutes or until lightly browned.

Date filling:
Microwave ingredients on high for 3 minutes, stir , then microwave on high for 3 more minutes. Allow to cool a bit, then spread on cookies and sandwich.

Submitted by: Jennifer L

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Carol’s brownies

from Jennifer L.’s book, North Branch , MN

Ingredients

2 c. sugar
1 c. butter
4 eggs
4 rounded tbsp cocoa
6 tbsp hot water
1 c. flour

Preparation instructions

Cream together sugar and butter. Add egg yolks and mix. Beat egg whites and set aside.
Mix rounded tbsp cocoa with hot water (make a thick “gravy”), add this to the above butter/sugar mixture and mix.
Blend in 1 c. flour.
Stir in beaten egg whites.
Bake in greased 9X12 pan for 30 minutes at 350°.

Frosting:
Cook (on stove top) sugar, whipping cream, milk and chocolate square. Cook to a “firm ball” stage, add butter.
Cool in ice cold water, stir until cooled and remove from water. Continue to stir until frosting holds peaks.
Frost brownies.

Submitted by: Jennifer L

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Spritz cookies

from Jennifer L.’s book, North Branch , MN

Ingredients

1 lb butter
2 c. sifted powdered sugar
2 egg yolks
3 tbsp cream
4 1/4 c. flour
1 tsp almond extract

Preparation instructions

Cream butter and sugar. Add egg yolks one at a time, creaming well after each addition. Add cream and flavoring. Lastly add flour and mix well. Put through a cookie press on ungreased cookie sheet. Bake in 350° oven until done.

Submitted by: Jennifer L

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Strawberry shortcake

from Jennifer L.’s book, North Branch , MN

Ingredients

6 c. fresh strawberries, sliced
1/4 c. sugar
2 c. flour
2 tbsp sugar
1 tbsp baking powder
1/2 tsp salt

Preparation instructions

Stir together stawberries and 1/4 c. sugar; set aside. For shortcake, thoroughly stir together flour, 2 tbsp sugar, baking powder, and salt. Cut in the 1/2 c. butter or margarine till mixture resembles coarse crumbs. Combine beaten egg and milk; add all at once to dry ingredients and stir just to moisten. Spread dough in a greased 8×1 1/2 -inch round baking pan, building up edges slightly. Bake in a 450° oven for 15 to 18 minutes. Cool in pan 10 minutes, then remove from pan. Split into 2 layers; lift top off carefully. If desired, spread bottom layer with the softened butter or margarine. Whip cream with 2 tbsp sugar just to soft peaks. Spoon berries and whipped cream between layers and over top. Serve warm.

Blueberry Shortcake:
Prepare strawberry shortcake as above, except omit the strawberries and 1/4 c. sugar. Mash 2 c. whole blueberries; stir in 1/4 c. sugar. Stir in 2 c. whole blueberries; set aside. Spoon berry mixture and whipped cream between layers and on top.

Peach Shortcake:
Prepare strawberry shortcake as above, except omit the strawberries and 1/4 c. sugar. Stir together 4 c. peeled sliced peaches and 1/3 c. sugar; set aside. Spoon peach mixture and whipped cream between layers and over top.

Submitted by: Jennifer L

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Peanut butter cookies

from Jennifer L.’s book, North Branch , MN

Ingredients

1 1/4 c. flour
3/4 tsp baking soda
1/2 tsp salt
1/2 c. butter or margarine
1/2 c. peanut butter
1/2 c. granulated sugar
1/2 c. packed brown sugar
1 egg
1/2 tsp vanilla

Preparation instructions

Stir together flour, soda, and salt. In a mixer bowl beat butter for 30 sec. Add peanut butter and sugars; beat till fluffy. Add egg and vanilla; beat well. Add dry ingredients to beaten mixture; beat till well combined/ Shape dough into 1 inch balls; roll in granulated sugar, if desired. Place 2 inches apart on an ungreased cookie sheet; crisscross with the tines of the fork. Bake in a 375° oven about 10 minutes. Cool about 1 minute before removing to a wire rack.

Submitted by: Jennifer L

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