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Recipes
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Gingerbread Cookies
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1 cup
shortening
1 cup
sugar
2
teaspoons baking powder
2
teaspoons ground ginger
1
teaspoon baking soda
1
teaspoon ground cinnamon
1
teaspoon ground cloves
1 cup
molasses
2 eggs
2
tablespoons vinegar
5 cups
all-purpose flour
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1.
In a large mixing bowl, beat shortening with an electric mixer on
medium for 30 seconds. Add the sugar, baking powder, ginger,
baking soda, cinnamon, and cloves. Beat until combined, scraping the
bowl.
2. Beat
in the molasses, eggs and vinegar until combined. Mix in as much
flour as you can with the mixer. Knead in the remaining
flour. divide the dough in thirds. Cover and chill for 3
hours.
3.
Divide each piece of dough in half. Roll out the dough to
1/8" thick on parchment paper. Cut your cookie shapes and
remove any excess cookie dough. Place the cookies and parchment on
cookie sheets.
4.
Bake at 375 degrees for 7-9 minutes or until the edges brown.
Cool the cookies still on the parchment paper on a wire rack.
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1
lb. butter or margarine (for cutout cookies, use 70% margarine)
1- cup sugar
4 cups flour
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Mix all ingredients together. For cutout
cookies, roll out dough, cut and place on an ungreased cookie sheet.
Bake at 350 degrees until the bottom edge begins to brown (usually 10 -
12 mins) for bar cookies, press dough onto ungreased cookie sheet,
prick with a fork and bake until the top begins to brown (usually about
20 mins) Remove from oven. Cut into bars while still warm.
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1 pkg. lemon cake mix,
pudding included
1 pkg. instant lemon pudding
4 eggs
1 cup water
1/3 cup cooking oil
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In a large bowl, combine all ingredients together and beat for 4
minutes. Bake in a greased and floured Bundt pan at 350 degrees for
45-50 minutes or until cake tests done. Cool in pan for 10-15
minutes. Turn out onto a wire cooling rack for complete cooling.
Sprinkle with confectioners sugar or top with a glaze.
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1 lb. butter
2 c. granulated sugar
6 Tbsp. water
2 Tbsp. light corn syrup
1 lb. chopped almonds
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Combine the butter, sugar, water and corn syrup in a pan and heat,
stirring until the mixture reaches 280 degrees. Add 1 cup of the
chopped almonds. Stir and continue heating until the mixture reaches
300 degrees. Pour into a buttered jelly roll pan or 12"x18"
pan. Spread melted chocolate on top of the almond rocca and sprinkle
half of the remaining chopped almonds on the chocolate. Let cool long
enough for the chocolate to set. Remove from the pan and place,
chocolate side down, on waxed paper. Spread melted chocolate on the
remaining side of the almond rocca and sprinkle with the rest of the
chopped almonds. Let set completely and break into pieces.
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8 oz. almond paste
1 unbaked 9" pie crust
5 baking apples, peeled, cored and sliced
1/4 cup sugar
1 tsp. cinnamon, divided
1/2 cup all-purpose flour
1/2 cup uncooked oats
1/2 cup brown sugar
6 Tbsp. cold butter, in 1/2" pieces
1/4 cup chopped almonds
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Preheat oven to 375. Roll almond
paste between 2 sheets of waxed paper to form a 9" circle.
Press rolled almond paste into the bottom of the unbaked pie
crust.
In a bowl, combine apples, sugar,
and 1/2 tsp. cinnamon. Pour into pie shell.
In a bowl, combine remaining
cinnamon, flour, oats, brown sugar and almonds. Cut butter into
flour mixture until crumbs are formed. Spoon crumb mixture
evenly over apples. Bake for 55 minutes.
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1 cup sugar
1 egg
1 stick butter
1/2 cup shortening
2 cups flour
1/2 tsp. cream of tartar
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla
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Mix all
of the ingredients until well blended. Roll out to the desired
thickness. Cut. Bake at 325 degrees until the bottom edges begin to
brown.
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2 pints chocolate chip ice
cream, softened
1 pkg. chocolate cake mix
1/2 cup butter or margarine
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1.Line the bottom of a 9"
round pan. Spread the ice cream in the pan and refreeze. When firm,
remove from the pan and return to the freezer.
2. Preheat the oven to 350
degrees. Line bottom of 2-9" round pans with parchment paper.
Place cake mix in a large bowl. Add butter and mix thoroughly until
crumbs form. Place half of the mixture in each pan and press lightly.
Bake for 15 minutes. Remove from the oven and cool for 10 minutes.
Remove cake from the pans. Remove the parchment paper. Cool cakes
completely.
3. To assemble, place one cookie
layer on a plate. top with ice cream. Place ice cream on top. Top
with the other cookie. Wrap with foil or plastic wrap and return to
the freezer for 2 hours.
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3/4
cup heavy whipping cream
8 oz. semi sweet chocolate, chopped or chips
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Heat the cream to boiling. Pour
over the chocolate pieces. Stir until all of the chocolate is melted
and combined with the cream. (1 Tbsp. liqueur may be added for
taste.) To use as a glaze, pour over a cooled cake. To use as a
frosting, let cool for about 30 minutes.
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1/2
cup butter
1/2 cup packed light brown sugar
2 t. instant expresso powder
2 t. cocoa powder
dash of salt
1 egg yolk
1 T coffee liqueur
1 1/2 cups flour
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Cream
butter, brown sugar, expresso powder, cocoa powder and salt in a
mixing bowl until combined, scraping sides as needed. Beat in egg
yolk and coffee liqueur. Mix in flour. Chill dough.
Heat
oven to 350 degrees. Roll dough to 1/4" thickness. Cut dough
with cookie cutters and place on ungreased cookie sheet. Bake 12
minutes or until bottoms are lightly browned. Cool on cookie sheet
for 1 minute
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1/4
cup meringue powder
1 pound powdered sugar
2 tablespoons less than 1/2 cup water
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Mix all
of the ingredients until blended. Whip on high speed until the shine
is gone (about 10 minutes). Store royal icing in an air tight
container that is made of glass or metal.
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1/4
tsp salt
3/4 cup water
1-2 Tbsp clear vanilla
3 lbs powdered sugar
1 cup brite white
2 cups crisco shortening
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In
a large mixing bowl, blend the salt, water, vanilla and
powdered sugar. Add the brite white and blend. Add the shortening and
blend. Then whip until icing is light and fluffy.
Yield:
9 - 10 Cups
* Will
keep for 7 weeks without refrigeration / 6 months refrigerated
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1/2
lb Butter
3 lbs Powdered Sugar
3/4 - 1 cup whole milk
1 tsp Vanilla (brown)
1 small can of Cocoa
(8 oz)
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Blend butter, vanilla and cocoa
in a large mixing bowl. Slowly add the milk and powdered sugar
alternating. Beat till well blended.
When using this icing for
spreading on the cake, add 1/4 - 1/2 cup more milk for spreadability
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Classic Wedding Cake Icing
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2/3
cup + 3 tablespoons water, divided
1/4 cup Meringue Powder
12 cups sifted confectioners' sugar, (about 3 lbs.) divided
1 1/4 cups solid vegetable shortening
3 tablespoons light corn syrup
3/4 teaspoon salt
3/4 teaspoon no-color almond extract
3/4 teaspoon clear vanilla extract
1/2 teaspoon no-color butter flavor
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Stiff
Consistency:
In
large bowl, combine 2/3 cup water and meringue powder; whip with
electric mixer at high speed until peaks form. Add 4 cups sugar, one
cup at a time, beating at low speed after each addition. Add
remaining 8 cups sugar and 3 tablespoons water, shortening and corn
syrup in 3 additions, blending well after each. Add salt and
flavorings; beat at low speed until smooth. Keep bowl covered with a
damp cloth until ready to use. For best results, keep icing bowl in
refrigerator when not in use. Refrigerated in an airtight container,
this icing can be stored 2 weeks. Rewhip before using.
For
thin (spreading) consistency icing, add up to 4 more tablespoons each
water and corn syrup.
Yield:
About 7 cups of icing
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1
pound powdered sugar
3/8 cup milk
3/8 cup light corn syrup
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Mix the powdered sugar and milk together
until smooth. Mix in the corn syrup until mixed.
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1/2
cup butter or margarine, melted
2 cups dry fondant or powdered sugar
8 oz. coconut
2 oz. cocoa dark, melted (semi-sweet candy coating)
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Combine
butter, fondant and coconut in a bowl and mix well. Shape into balls.
Make an indentation into the center of each. Fill each indentation
with the melted cocoa dark. Chill.
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2
cups granulated sugar
2/3 cups light corn syrup
3/4 cups water
1/2-1 tsp flavoring oil
liquid food coloring
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Prepare
hard candy molds by lightly spraying with Pam and wiping away any
excess.
In a 2
quart sauce pan, combine sugar, corn syrup and water. Cook on medium
heat, stirring only until the sugar has dissolved. Continue to cook
without stirring until the syrup has reached 300 degrees on the
candy thermometer. Remove from heat. Allow the bubbles to settle. Add
the coloring and flavoring. Stir only long enough to mix in the color
and flavoring. Carefully pour or spoon the mixture into the molds. If
the candy starts to harden, it may be reheated on low heat. Do not
let the mixture get too hard before reheating as it will not remain
clear.
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water
sugar
16 oz. glass jar
cotton string
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Bring
12 oz. of water to a boil. Remove from heat. Spoon in 1 tablespoon of
sugar at a time, stirring after each tablespoons until the sugar is
dissolved. Continue adding sugar, 1 tablespoon at a time, until the
water reaches its saturation point (the sugar no longer dissolves in
the water). Pour the saturated water into the glass jar. Immerse a
piece of cotton string 3/4 of the way into the jar and tie the other
end around a pencil to rest across the top of the jar. Let the
contents cool for 15 minutes, then swish the mixture. Repeat after
another 15 minutes. Set the jar in a cool, dry place. After 24 hours,
the crystals should be done forming. Remove the string with the
crystals attached from the jar and let dry.
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1/2
cup whipping cream
1/2 pound caramel
2 cups cocoa lite (milk chocolate), unmelted
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Heat
whipping cream over medium heat until cream starts to bubble around
the edges. add caramel to the whipping cream and stir over medium
heat until the caramel is melted. Add the cocoa lite to the caramel
mixture and stir until completely melted and combined. Chill the
truffle until it is firm enough to shape into balls.
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3
cups sifted powdered sugar
1-8 oz. pkg. cream cheese, softened
12 oz. semi-sweet chocolate wafers, melted
3 Tbsp. flavored liqueur or 24 drops candy oil
powdered sugar
ground nuts
cocoa
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Mix the powdered sugar with the cream cheese with an electric mixer
until well blended. Add the melted chocolate and mix well. Add the
liqueur or flavoring and mix well. Refrigerate for several hours.
Shape mixture into 1-inch balls. Roll in nuts, sugar or cocoa. Store
in the refrigerator.
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3
oz. chocolate coating, melted and cooled
1/2 stick BUTTER (NOT margarine)
7 Tbsp. dry fondant
3 Tbsp. whipping cream
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Work
the butter into the melted chocolate. Blend in the fondant and
then the whipping cream. Whip with a wire whisk. Chill in
the refrigerator. Use as a filling or roll into balls and coat
with chocolate and then roll the balls in chopped nuts or coconut
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3/4
cup semi-sweet chocolate flavored wafers
1/2 stick margarine
7/8 cup sugar
2 eggs
1 cup flour
1/2 tsp. baking powder
1/2 tsp salt
1/2 lb. Heath Toffee Crunch
1/2 cup chopped pecans
1/4 lb. caramel
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Preheat oven to 350. Melt
chocolate and margarine together over low heat or hot water, stirring
until completely melted and blended. Stir in sugar until completely
blended. Mix in eggs, one at a time. Stir in the flour, baking powder
and salt which have been mixed together. Blend in the Heath Toffee.
Spread half the dough in a 9"x9" buttered pan. bake 15
minutes. Set aside and melt the caramel over low heat. Add the pecans
to the caramel and stir together. The baked dough will have firmed
up. Now pour the melted caramel-nut mixture over the baked dough
leaving a 1/4" strip around the edges without caramel. Spread
the rest of the dough oven the caramel. Bake another 25-30 minutes.
Let cool completely and cut into bars.
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1
box cinnamon graham crackers
1 cup brown sugar
1 cup butter or margarine
1 tsp. vanilla
1 cup chopped pecans
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Line a
jelly roll pan with graham cracker squares. In a saucepan, melt the
margarine or butter with the sugar and vanilla. Boil for 3-4 minutes,
stirring constantly. Pour the sugar mixture over the graham crackers
and sprinkle with chopped pecans. Bake at 350 degrees for 8-10
minutes. Cut into small squares. Cool on waxed paper.
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1
cup sugar
1 cup Karo syrup
1 tablespoon vinegar
1 tablespoon baking soda
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Cook
the sugar, Karo and vinegar to 300 degrees, stirring only until
the sugar is dissolved. Remove from heat. Stir in the baking
soda. Stir well. Pour into a buttered 9"x9" pan. Let cool.
Break into pieces.
**pieces
may be dipped in chocolate.
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powdered
sugar for dusting
2 Tbsp. gelatin
8 Tbsp. cold water
2 cups granulated sugar
1/2 cup cold water
1/4 tsp. salt
2 tsp. vanilla extract
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1. Dust a
9" square pan thickly with powdered sugar. Set aside.
2. In a small bowl, soak gelatin in 8 Tbsp. cold water. Set aside.
3. Combine granulated sugar and 1/2 cup water in a large heavy
saucepan.
4. Cook and stir over medium heat until dissolved. Add gelatin and
bring to a boil.
5. Remove from heat. Pour into a large bowl and let stand until
partially cool.
6. Add salt and vanilla. Beat with and electric mixer until soft and
double in volume.
7. Pour into the prepared pan.
8. Set to cool until it will not stick to the finger.
9. Cut into 1 1/2" pieces and roll in powdered sugar.
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2
Cups Sugar
1-1/2 tsp. Salt
1 Cup Oil
1 Cup Hot Coffee or Water
2 Eggs
1 Cup Buttermilk
3 Cups Flour
1 tsp. Vanilla
2 tsp. Baking Soda
1/2 Cup Chopped Walnuts
2 tsp. Baking Powder
Coconut filling (recipe follows)
3/4 C. Unsweetened Cocoa
Coconut Filling
1/4 Cup Sugar
1 tsp. Vanilla
1 8 oz. pkg. Cream Cheese, softened or at room temperature 1 Egg
1/2 C. Flaked Coconut
6 oz. Semi-Sweet Chocolate Chips
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Generously
grease and lightly flour a 10" tube or bundt pan. Combine sugar,
oil and eggs into a large bowl beating for one minute at high speed.
Add flour, cocoa, baking soda, baking powder, salt, coffee,
buttermilk, and vanilla and beat for three minutes at medium speed,
scraping the bowl now and then. Stir in nuts. Pour half the batter
into the prepared pan. Carefully spoon the filling over batter and
top with the remaining batter.
Bake at
350 degrees for 70 to 75 minutes or until the top springs back when
lightly touched. Cool completely and drizzle with a glaze made by
combining one cup Powdered Sugar, 3 tbsp. Unsweetened cocoa, 2 tbsp.
butter, 2 tsp. vanilla and 1 to 3 tbsp. hot water.
Coconut
Filling
Beat
together the sugar, vanilla, cream cheese and egg until smooth. Stir
in the coconut and chocolate chips.
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2
cups corn syrup
4 cups sugar
4 cups raw peanuts
1 teaspoon salt
2 tablespoons baking soda
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1.
Combine 2 cups corn syrup and 4 cups sugar in a heavy pan.
2. Cook over medium heat to 238.
3. Add 4 cups raw peanuts and 1 teaspoon salt.
4. Cook to 290. Add 2 tablespoons baking soda.
5. Pour onto a buttered cookie sheet. Let cool. Break into pieces.
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Red Velvet Cake:
2 1/2 cups sifted cake
flour
1/2
teaspoon salt
2
tablespoons Dutch-processed cocoa powder
1/2 cup
unsalted butter, at room temperature
1 1/2
cups granulated white sugar
2 large
eggs
1
teaspoon pure vanilla extract
1 cup
buttermilk
2
tablespoons liquid red food coloring
1
teaspoon white distilled vinegar
1
teaspoon baking soda
Cream
Cheese Frosting:
1 1/2
cups heavy whipping cream
1 - 8
ounce cream cheese, at room temperature
1 - 8
ounce tub of Mascarpone cheese, at room temperature
3/4
teaspoon pure vanilla extract
1 cup
confectioners (icing or powdered) sugar, sifted
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Preheat oven to 350 degrees F and place rack in center
of oven. Butter two - 9 inch round cake pans and line the bottoms of
the pans with parchment paper. Set aside. In a mixing bowl together
the flour, salt, and cocoa powder. Set aside.
In bowl of
your electric mixer, or with a hand mixer, beat the butter until soft
(about 1-2 minutes). Add the sugar and beat until light and fluffy
(about 2-3 minutes). Add the eggs, one at a time, beating well after
each addition. Scrape down the sides of the bowl. Add the vanilla
extract and beat until combined.
In a
measuring cup whisk the buttermilk with the red food coloring. With
the mixer on low speed, alternately add the flour mixture and
buttermilk to the butter mixture, in three additions, beginning and
ending with the flour.
In a small
cup combine the vinegar and baking soda. Allow the mixture to
fizz and then quickly fold into the cake batter.
Working
quickly, divide the batter evenly between the two prepared pans and
smooth the tops with an offset spatula or the back of a spoon. Bake
in the preheated oven for approximately 25 - 30 minutes, or until a
toothpick inserted in the center of the cakes comes out clean. Cool
the cakes in their pans on a wire rack for 10 minutes. Place a wire
rack on top of the cake pan and invert, lifting off the pan. Once the
cakes have completely cooled, wrap in plastic and place the cake
layers in the freezer for at least an hour. (This is done to make
filling and frosting the cakes easier.)
Cream Cheese
Frosting:
In your food
processor, or with a hand mixer, process the cream cheese and
mascarpone cheese until smooth. Add the vanilla and confectioners
sugar and process until smooth. Transfer this mixture to a large
mixing bowl.
Then with your electric mixer, or with a hand
mixer, whip the cream until stiff peaks form. With a large spatula,
gently but quickly fold a little of the whipped cream into the cream
cheese mixture to lighten it. Then fold in the remaining whipped
cream, in two stages. If the frosting is not thick enough to spread,
cover and place in the refrigerator for an hour, or until it is firm
enough to spread.
Assemble: With a serrated knife, cut each
cake layer in half, horizontally. You will now have four cake layers.
Place one of the cake layers, top of the cake facing down, onto your
serving platter. Spread the cake layer with a layer of frosting.
Place another layer of cake on top of the frosting and continue to
frost and stack the cake layers. Frost the top and sides of the cake.
Can garnish the cake with sweetened or unsweetened coconut.
Makes one - 9 inch four layer cake.
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GINGER BREAD COOKIES
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Please check back often as
New exciting recipes are being added all the time!
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Kake
Kreations
21851 Sherman Way Canoga Park Ca 91303
Phone: 818-346-7621 Fax: 818-887-7647
© Copyright 2010 Kake Kreations all
rights reserved
Web
design: www.appletoncomputerservices.com
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