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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 |
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 |
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 |
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 |
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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.
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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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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 2009 Kake Kreations all rights reserved
Web design
www.appletoncomputerservices.com
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