Julie Cooks
recipes for life
Archive for Baking
November 14, 2008 at 8:02 pm · Filed under Baking
Pre-heat oven to 350. Combine 1 1/4 c. ginger snap crumbs with a quarter c of melted butter. Press into the bottom of a 9″ sprinform pan. or 18 regular muffin tins.
Beat 3 pkgs softened cream cheese, 3/4 c. sugar until smooth.
Add 3 eggs one at a time and mix until just blended. Stir in 1 c. canned pumpkin puree, 1/2 c. toasted chopped pecans. and adash of nutmeg and cinnamon. Pour into crust
Bake for 45-50 mins or until centre is almost set. For muffins 25-30 mins. Cool completely and refridgerate 3 hours or overnight. Garnish with Cool Whip, toasted pecans, cinnamons and nutmeg.
November 14, 2008 at 7:36 pm · Filed under Baking
1/2 c w sugar
1/2 c brown sugar
1 c butter
1 c pureed pumpkin
1 tsp vanilla
1 egg
2 c flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2-2 tsp cloves
1 tsp ginger
1/2 tsp salt
Blend together, adding flour last. Bake @ 350 10-12 mins.
September 30, 2007 at 1:11 pm · Filed under Baking
1 1/2 c. butter
1 c. brown sugar
1 c. sugar
2 eggs
1 tsp. vanilla
2 c. flour
1 tsp. baking powder
1 tsp baking soda
1 tsp salt
2 c. oats
2 c. rice krispies
1 1/2 c. chocolate chips
1/2 c. pecans (or walnuts)
Mix together butter, sugars, eggs, vanilla in a large bowl until blended.
Add flour, baking powder, baking soda, salt, oats, rice krispies, chocolate chips and nuts and stir together.
Drop batter on baking sheets in mounds of about 3 tbsp and flatten with hand.
Bake @ 350 for 8-9 mins.
September 29, 2007 at 6:51 pm · Filed under Baking
Most people make key lime pie using a graham cracker crust, but I prefer to use pastry.
Filling:
1 can condensed Milk
1/2 cup key lime juice
3 egg yolks
Whisk together and add to top of crust. Refridgerate and serve.
Add whipped cream to top, and serve.
April 9, 2007 at 12:47 pm · Filed under Baking
1 c. apple sauce
1/2 c. honey
1/2 c. splenda
1 egg (or the equivalent of egg substitute)
1 tsp vanilla
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1 c whole wheat flour
2 c rolled oats
Bake @ 350 for ~ 8 mins
March 19, 2007 at 7:26 pm · Filed under Baking
Ingredients:
3 cups all purpose flour
3 teaspoons baking powder
3/4 cups buttermilk
1 teaspoon salt
3/4 teaspoon baking soda
3/4 cup Crisco shortening
Sift the flour to make sure there are no lumps. Add in
the baking powder, salt, and baking soda. Add the
Crisco slowly, working it into the dry ingredients.
You can use a large spatula or spoon, but I preferred
using my hands.
Next add the buttermilk, working it into the mixture
too. After everything is thoroughly mixed, plop it
down on a floured counter top or cutting board.
Turn you oven to 450 to allow it to preheat. While
it’s heating up knead your dough until it is about
the consistency of clay that kids play with in
grade school. You can make it a little dryer
if need be by sprinkling more flour on your
counter or cutting board. As you knead your dough
it will pick up more of the flour.
After you have it the right consistency you can
shape your biscuits by hand or using a cookie
cutter. I preferred pinching off a chunk, rolling
it into a ball, and then patting it a little flat.
It takes a little practice to get you biscuits all
about the same size. If you want them more perfect,
you can roll out your dough using a rolling pin and
then cut them with a round cookie cutter. That
would look neater when you have company over.
Anyway, place you biscuits on a cookie sheet that
is either lightly greased or lightly sprinkled with
flour. If you use the flour option, be sure not to
put too much.
Bake these biscuits for rougly 18 minutes on the
middle rack in your oven (depends upon how hot
your oven is and how far this rack is from the
top). If the rack is too low you can move the
biscuits to the top rack the last minute of so
to get them browned just the way you want. Leave
them on the middle rack and thy should turn out
lightly browned.
Pop them out of the over and eat them while still
piping hot. That’s the only way to get the butter
to melt just right.
February 26, 2007 at 8:03 pm · Filed under Baking
Mix:
6 c rolled oats
2 c wheat germ
1 1/2 c sunflower seeds
1/2 c bran
1 c currants
1 c dried cranberries
1 c almonds
1 tsp salt
Heat:
1/2 c oil
1/2 c brown sugar
1 tsp vanilla
2 tbsp water
Add oil mixture to the dry ingredients. Spreak on baking sheets and bake @ 325 for 20-30 mins turning once halfway through.
Or use convection bake @ 325 for 10 and 4 mins for a large pan, 8 and 3/12 for medium pan.
February 25, 2007 at 10:09 pm · Filed under Baking
5 c flour
1 lb lard
1/2 c shortening
2 tbsp sugar
2 tsp salt
1 tsp baking powder
Mix together flour, sugar, salt adn baking powder. Add in lard and shortening using a pastry blender.
Put 1 egg in a cup and beat it. Add 1 tbp vinegar and then fill cup with water. Add this to lard/flour mixture.
February 25, 2007 at 10:06 pm · Filed under Baking
Mix and let stand:
4 c bran
1 litre buttermilk
Mix:
1 c sugar
1 c brown sugar
1/2 c molasses
1/2 c apple sauce
1/4 c oil
3 eggs
1 tsp vanilla
4 c flour
2 tsp salt
1 tbsp baking soda
1 tbsp baking powder
1 c. currants
Add the bran mixture and stir until moistened.
Bake @ 350 for 20 min.
February 25, 2007 at 10:03 pm · Filed under Baking
An all time summer favourite. (I even freeze peaches so I can make it all year.)
Combine and set aside:
2 lb (~6) ripe peaches
2 tbsp fresh lemon juice
Beat:
2 eggs
2 tbsp milk
1 tbsp lemon zest
2 tsp lemon juice
Add:
1 1/2 c flour
1/2 c sugar
2 tsp baking powder
1/2 tsp salt
1/4 c melted butter
Put the batter into a 9″ springform pan pressing slightly up the sides. Arrange peaches on batter pressing them in slightly. Sprinkle with 1/3 c sugar and 1/2 tsp cinnamon.
Bake @ 400 for 25 min.
Mix together:
1 egg yolk
3 tbsp heavy cream
Pour cream mixture over cake. Bake for 10 min.
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