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Dessert Recipes

KITCHEN CREATIONS


Dear Karen, Now all of your best dessert recipes are gathered in one book. We hope that with these recipes you can continue to bake and cook some of the best tasting desserts we’ve ever had!

merry christmas!


table of contents

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cakes & cheesecakes

christmas goodies

Introduction.................................................................. 7 Amaretto Cheesecake ................................................ 8 Apple Caramel Cheesecake......................................... 9 Apple Cheesecake..................................................... 10 Apple Torte ................................................................ 11 Apricot Velvet Cheesecake ........................................ 12 Bacardi Rum Cake .................................................... 13 Bavarian Cheesecake and Peach Sauce .................... 14 Berry Crisp Cheesecake ............................................ 15 Best-Ever Orange Cake ............................................ 16 Caramel Chocolate Cheesecake ............................... 17 Carrot Cake ............................................................... 18 Charlotte Russe ......................................................... 19 Chocolate Chip Apple Cake ...................................... 20 Chocolate Eclair Cake .............................................. 21 Chocolate Hazelnut Cheesecake .............................. 22 Chocolate Hazelnut Gateau ...................................... 23 Chocolate Mocha Cake ............................................. 24 Citrus Kiss Cheesecake ............................................ 25 Country Apple Almond Cake ..................................... 26 Cranberry Orange Glazed Cheesecake ..................... 27 Dutch Apple Cake .................................................... 28 Easy Double Chocolate Banana Snack Cake ........... 29 Macadamia Cheesecake .......................................... 30 Mandarin Chocolate Cheesecake ............................. 31 Marble Cake ............................................................ 32 Mini Raspberry Cheesecakes .................................... 33 Mint Chocolate Cheesecake ..................................... 34 Nutty Carrot Cake ..................................................... 35 Oatmeal Cake ........................................................... 36 Orange Marble Surprise ............................................ 37 Peach Cake ............................................................... 38 Peach Melba Meringue Gateau ................................. 39 Philadelphia Cheesecakes ....................................... 40 Pina Colada Cheesecake ......................................... 43 Pumpkin Harvest Cheesecake .................................. 44 Raspberry Cheesecake Trifle ................................... 45 Rhubarb Dump Cake ................................................. 46 Rhubarb Pudding Cake ............................................. 47 Spicy Raisin Angel Cake ........................................... 48 Tropical Loaf ............................................................. 49 White Chocolate Cheesecake ................................... 50 Zucchini Bread .......................................................... 51

Introduction ................................................................ 52 Bourbon Balls ............................................................ 54 Coconut Jam Thumbprints ......................................... 55 Cream Cheese Butter Cookies .................................. 56 Cream Cheese Pound Cake ...................................... 57 Eggnog Thumbprints ................................................. 58 Flat Truffles ............................................................... 59 Filbert Crescents ....................................................... 60 Jellied Marshmallows ................................................ 61 Peanut Butter Balls ................................................... 62 Rumtopf .................................................................... 63 Shortbread Cookies .................................................. 64 White Chocolate Truffles ........................................... 65

Cookies & squares Introduction ............................................................... 66 Bran Apple Cookies .................................................. 68 Brownie Chip Cookies ............................................... 69 Chewy Bran Nibblers ................................................. 70 Chewy Choco-Cream Cheese Cookies ...................... 71 Chocolate Macaroons ................................................ 72 Chocolate Peanut Butter Cheesecake Squares ......... 73 Coconut Kisses .......................................................... 74 Country Kitchen Raisin Cookies ................................. 75 Farm Macaroons ........................................................ 76 Fool’s Toffee ............................................................... 77 Fudgey Brownies ....................................................... 78 Good Cookies ............................................................ 79 Hazelnut Biscotti ........................................................ 80 Heart-Shaped Strawberry Shortcakes ....................... 81 Kipfel & Kipfel Cookies ............................................. 82 Low Fat Lemon Crinkle Cookies ............................... 84 Marble Brownies ....................................................... 85 Peanut Butter Cookies .............................................. 86 Skor Fudge Brownies ................................................ 88 Sweet Marie Bars ...................................................... 89 Tiramisu Squares ....................................................... 90 Triple Layer Nanaimo Bars ........................................ 91 Flavoured Nanaimo Bars ........................................... 92 White Chocolate Macadamia Nut Cookies ................ 95

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muffins Introduction .............................................................. 96 Apple Cinnamon Oat Bran Muffins ........................... 98 Apple Cinnamon Muffins ........................................... 99 Applesauce Bran Muffins ......................................... 100 Applesauce Oatmeal Muffins ....................................101 Apple Raisin Muffins ................................................ 102 Apricot Oatmeal Muffins .......................................... 103 Bacon Corn Muffins ................................................. 104 Banana Bran Muffins ............................................... 105 Banana Oatmeal Muffins ......................................... 106 Basic Muffin Battter ................................................. 107 Beer Muffins ............................................................ 108 Best Ever Banana Muffin ......................................... 109 Blueberry Buttermilk Muffins .................................... 110 Blueberry Oatmeal Muffins ....................................... 111 Bran Muffins ............................................................. 112 Branana Yogurt Muffins ............................................ 114 Carrot Nut Muffins .................................................... 115 Carrot Pineapple Muffins .......................................... 116 Carrot Wheat Muffins ............................................... .117 Cheddar Bacon Muffins ............................................ 118 Cheddar Cornmeal Muffins .................................... ...119 Cheese Bran Muffins ................................................ 120 Cheese and Ginger Muffins .................................... ..121 Cheese and Onion Muffins .................................... ...122 Cherry Muffins ......................................................... . 123 Chocolate Cheesecake Muffins ................................124 Chocolate Chip Muffins ............................................ 125 Christmas Morning Cranberry Muffins ...................... 126 Coffee Date Muffins ................................................. 127 Coffee Walnut Muffins ..............................................128 Cornmeal Muffins .................................... .................129 Crunchy Bran Muffins .................................... ...........130 Dallas’ Oatmeal Carrot Muffins ................................. 131 Date Muffins .............................................................132 Gingersnap Raisin Muffins ....................................... 133 Health Food Muffins .................................... ............ 134 Honey Apple Cinnamon Muffins ............................... 135 Honey Bran Muffins .................................... ............. 136 Honey-Carrot Date Muffins ...................................... 138 Jam Filled Muffins .................................................... 139 Lemon Tea Muffins ...................................................140 Lemonade Muffins ....................................................141

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Lorna’s Apple Muffins ...............................................142 Maple Syrup Muffins .................................................143 Maple Walnut Muffins ............................................... 144 Marmalade Muffins ................................................... 145 Mincemeat Rum Muffins ...........................................146 Morning Glory Muffins .......................................... ... .147 Muffins That Taste Like Donuts ................................148 Mushroom Muffins ....................................................149 Oat Bran Carrot and Orange Muffins ........................150 Oat Bran Triple Chocolate Raspberry Muffins ........... 151 Oatmeal Muffins .......................................................152 Oatmeal Orange Muffins ...........................................154 Old Fashioned Bran Muffins .....................................155 Orange Bran Muffins ................................................156 Orange Date Muffins ................................................157 Pail Full of Muffins ....................................................158 Peanut Butter Muffins ..............................................159 Pina Colada Muffins .................................................160 Pioneer Muffins ........................................................161 Pumpkin Muffins .......................................................162 Raisin Muffins ........................................................... 163 Rhubarb Muffins ....................................................... 164 Sandy’s Sea-Food Muffins ........................................165 Salmon Muffins .........................................................166 Sour Cream Muffins ..................................................167 Sour Cream Pineapple Muffins .................................168 Very Moist Date Muffins ............................................169 Whole Wheat Banana Muffins ...................................170 Whole Wheat Muffins ................................................ 171

pies Introduction ............................................................... 172 Baker’s Secret Pie Crust ........................................... 174 Crosswinds Raspberry Sour Cream Pie .................... 175 Harvest Apple Pie ................................................ .....176 Mini Apple Pies ................................................ .........177 Rhubarb and Strawberry Pie ..................................... 178 Rhubarb Cream Pie ...................................................179 Super Fine Strawberry Pie ........................................180 Vanilla Wafer Pie Crust .............................................. 181


variety of desserts Introduction ................................................ ..............182 Cool Fruit Dessert .....................................................184 Kim’s Midnight Brownies .......................................... 185 Peanut Butter Ice Cream Sauce ............................... 186 Pineapple Dessert .................................................... 187 Quick Rhubarb Crisp .................................................188 Raspberry Valentine Dessert ..................................... 189 Rhubarb Jam ............................................................ 190 Rice Pudding .............................................................191 Rum Pudding ............................................................192 Sex-in-a-Pan ................................................ ............193 Strawberry Angel Mousse .........................................194 Toffee Apple Enchiladas ............................................195

Table of

measurements Page 196

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cakes & cheesecakes

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Baking is a Piece of Cake This isn’t just any old cake walk! Cakes were just made to be shared — these big size creations are easy to make and will bring anybody to the table for a moment of relaxation and indulgence. From the middle cake batter to the sweet frosting — let the baking and decorating fun begin!

have your cake and eat it too!

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Quick Look BAKE AT: 325º F TIME: 25 min

amaretto cheesecake Ingredients

½ cup whole almonds 1 lb cream cheese ¾ cup sugar 3 eggs

1 tsp vanilla extract 2 tbsp Amaretto ¾ cup Sour cream

Instructions

Spread nuts in a baking pan and bake in a preheated 325º F oven for 8 minutes or until lightly toasted. Let cool and finely chop. With an electric mixer, beat cheese and sugar until smooth. Mix in eggs, vanilla, Amaretto and sour cream. Reserve 2 tablespoons of nuts, and stir in remaining nuts. Pour batter into a greased 9” springform pan. Sprinkle reserved nuts over the top. Bake in the middle of a preheated 325º F oven for 25 minutes or until just barely set. Turn off the oven, leave the door ajar, and let cool in the oven for 1 hour longer. Chill. To serve, remove pan sides and cut into wedges.

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Quick Look BAKE AT: 325º F TIME: 35 min

apple caramel cheesecake Ingredients

1 ½ cups all-purpose flour ½ cup margarine ¾ cup white sugar 1 egg yolk 2 tbsp. margarine 2 apples, thinly sliced

20 vanilla caramels + 20 for top 1 ½ tsp. milk 2 packages cream cheese 1 tsp. vanilla 2 eggs Chopped toasted hazelnuts or almonds

Instructions

Combine flour, margarine, ¼ cup sugar and egg yolk. Blend well. Press dough into bottom & 1” up sides of a 9” springform pan. Bake at 400º F for 15 minutes. Melt 2 tbsp margarine in large fry pan. Add apples. Cook until tender. Arrange apples on baked crust. Melt caramels with milk stirring over low heat. Drizzle over apples. Beat together cream cheese, remaining ½ cup sugar and vanilla. Add eggs, one at a time, beating well after each addition. Pour cheese mixture over caramel-apple layer. Bake at 325º F for 35 minutes, or until set. COOKING TIP: To avoid crack in middle, allow to cool in oven with door open. Extra caramels may be melted and mixed with ¼ cup milk and drizzled over top of cake. Sprinkle chopped nuts on top.

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Quick Look BAKE AT: 400º F TIME: 40 min MAKES: 12 servings

apple cheesecake Ingredients

1⁄3 cup sugar 1⁄3 cup margarine or butter 1 tbsp shortening ¼ tsp vanilla 1 cup all-purpose flour 1⁄8 tsp salt 4 cups peeled, cored, and sliced cooking apples

2 packages cream cheese, softened ½ cup sugar ½ tsp vanilla 2 large eggs 1 tsp ground cinnamon ¼ cup sliced almonds 1⁄3 cup sugar

Instructions

In a medium mixing bowl beat the 1⁄3 cup sugar, margarine or butter, shortening, and ¼ teaspoon vanilla on medium speed of an electric mixer until combined. Blend in flour and salt until crumbly. Pat onto the bottom of a 9” springform pan. Set aside. Place apple slices in a single layer in a shallow baking pan. Cover with foil. Bake in a 400º F oven for 15 minutes. Meanwhile, for filling, in a large mixing bowl beat the cream cheese, the ½ cup sugar, and the ½ teaspoon vanilla with an electric mixer until fluffy. Add the eggs, beating on low speed just until combined. Pour into dough-lined pan. Arrange warm apple slices atop filling. Combine the 1⁄3 cup sugar and the cinnamon. Sprinkle filling with sugar mixture and the almonds. Bake in a 400º F oven for 40 minutes or until golden and filling is set; cool. Remove sides and place cheesecake on a serving plate. Cover; chill 4 to 24 hours before serving.

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Quick Look BAKE AT: 350º F TIME: 35 - 40 min

apple torte Ingredients

CRUST: ¾ cup butter ½ cup white sugar l 2⁄3 cup all-purpose flour ½ cup apricot or raspberry jam

FILLING: 1 package of cream cheese ¼ cup white sugar 1 egg 1 tsp. Vanilla 1⁄3 cup almonds

TOPPING: 3 cups peeled, thinly sliced apples 1⁄3 cup white sugar 1 tsp. cinnamon

Instructions

CRUST: Cream butter and sugar together thoroughly. Blend in flour. Work with hands to form a smooth dough. Press evenly onto bottom and 1” up sides of 10” springform pan. Spread jam evenly over bottom of crust. FILLING: Beat all filling ingredients together with electric mixer until smooth. Spread carefully over jam. Toss apples, sugar and cinnamon together to coat well. Spoon over filling. Sprinkle with almonds. Bake at 350º F. for approximately 35 to 40 minutes or until apples are crisp. Cool slightly then remove pan rim. Serve warm or cool. COOKING TIP: A sprinkling of icing sugar before serving adds a nice finishing touch.

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Quick Look BAKE AT: 450º F first, lower to 250º F TIME: 10 min first, 40 min second

apricot velvet cheesecake Ingredients

¼ cup graham crumbs 1 cup dried apricots 1 lemon (cut rind into very thin strips) 3 packages Philadelphia cream cheese, softened and cubed 4 eggs, room temperature

1 cup sugar ½ cup sour cream ½ cup Kraft apricot jam 1 tbsp. apricot brandy, or brandy

Instructions

Heat oven to 425º F. Generously butter bottom of 8.5” springform pan. Sprinkle crumbs evenly on bottom. Set aside. Bring apricots and 2 cups water to a boil; cover and simmer 10 minutes. Let cool slightly, then drain. In food processor fitted with metal blade, process apricots and lemon rind for 15 to 20 seconds. Add 1 package cream cheese and one egg at a time, processing until smooth, scraping down side of bowl as necessary. Repeat this procedure twice with remaining cream cheese and 2 eggs. Add remaining egg, sugar and sour cream. Process 15 seconds, until well blended. Pour over crumb crust. Bake at 450º F for 10 minutes. Reduce heat to 250º F and continue baking 40 minutes, or until centre is just set. Remove from oven and run knife around sides of pan to loosen. Cool at room temperature. Chill overnight. FOR GLAZE: In small saucepan, over low heat, combine jam and brandy, heating until warm and smooth. Strain mixture and pour over cheesecake, before removing sides of pan.

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Quick Look BAKE AT: 325º F TIME: 1 hour

bacardi rum cake Ingredients

CAKE BATTER: 1 cup chopped pecans or walnuts 1 package yellow cake mix* 1 package Jell-O Vanilla instant pudding & pie filling 4 eggs ½ cup cold water ½ cup cooking oil ½ cup Bacardi amber or 1873 rum

GLAZE: ½ cup butter ¼ cup water 1 cup granulated sugar ½ cup Bacardi amber or 1873 rum

Instructions

CAKE BATTER: Preheat oven to 325º F. Grease and flour 10” tube or 12 cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up. GLAZE: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. COOKING TIP: Decorate with border of sugar frosting or whipped cream.

* If using yellow cake mix with pudding already in the mix, omit instant pudding, use 3 eggs instead of 4, 1⁄3 cup oil instead of ½.

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Quick Look BAKE AT: 325º F TIME: 35 min MAKES: 8 servings

bavarian cheesecake and peach sauce Ingredients

CRUST: 2 cups fine graham crumbs ½ cup brown sugar ¼ cup soft butter

SAUCE: 1 cup 35% cream 1 tbsp. icing sugar 4 tbsp. chopped peaches, tinned or fresh 3 oz. Kemper’s Bavarian Cream

CAKE: 2 lb. cream cheese at room temperature 2 whole eggs, well beaten 1 cup white sugar ½ cup 10% cream ½ cup Kemper’s Bavarian Cream

Instructions

CRUST: Blend crumbs, brown sugar and butter. Firmly press into one 8” spring pan. Set aside. Preheat oven to 325º F. CAKE: Blend cream cheese at medium speed for 5 minutes. Reduce speed, add eggs, sugar and cream. Blend for two minutes. Blend in Kemper’s Bavarian Cream. Pour mixture into spring pan. Bake in oven at 325º F for 35 minutes. Cool cake for 3 to 4 hours. SAUCE: Whip cream until soft peaks form. Add sugar and peaches. Blend in Kemper’s Bavarian Cream. Whip until stiff. Store in refrigerator. When cake has cooled, add sauce.

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Quick Look BAKE AT: 350º F TIME: 70 min

berry crisp cheesecake Ingredients

1 cup flour 1 ¼ cups brown sugar ¾ cup rolled oats 2 tbsp. lemon rind ½ cup butter, softened

3 packages Philadelphia cream cheese, softened ¾ cup granulated sugar 3 eggs 2 cups berries (strawberries and blueberries)

Instructions

Heat oven to 350º F. Mix flour, brown sugar, rolled oats and lemon rind; cut in butter until mixture is crumbly. Press onto bottom of 9” springform pan. Bake for 30 minutes and cool for 15 to 20 minutes. In pan, crush mixture into chunks using a fork, reserve 1 cup. Press the mixture onto bottom and 1 inch up the sides of a springform pan. Beat cream cheese and sugar until very smooth. Beat in eggs one at a time, just until blended. Pour over crumb crust. Place fruit on top of cheese filling and sprinkle reserved crumb mixture on top. Bake 70 minutes or until centre is just set. Remove from oven and run knife around sides of pan to loosen. Cool at room temperature. Chill overnight. COOKING TIP: For a different variation, before serving, add icing sugar to a wire sieve. Shake the sieve to sprinkle icing sugar over surface of chesecake.

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Quick Look BAKE AT: 350º F TIME: 35 - 40 min (tube pan) or 50 - 55 min (kugelhopf)

best-ever orange cake Ingredients

6 egg whites (¾ cup) 1 ¾ cups all-purpose flour (sifted before measuring) ½ tsp. salt 1 ½ cups granulated sugar

6 egg yolks 6 tbsp. fresh orange juice 1 tbsp. freshly grated orange peel Confectioner’s sugar

Instructions

In large bowl of electric mixer, let egg whites warm to room temperature. Sift about 2 cups flour once on a sheet of waxed paper. Sift flour with salt; set aside. With electric mixer at medium speed, beat egg whites until foamy. Gradually beat in ½ cup of granulated sugar. Continue until stiff peaks. Set aside. Preheat over to 350º F. In small bowl of electric mixer at high speed, beat egg yolks until very thick and lemon-coloured. Do not underbeat. Gradually beat in remaining 1 cup granulated sugar, continue until mixture is very smooth. At low speed, blend flour mixture and orange juice alternately into egg yolk mixture, beginning and ending with flour and guiding batter into beaters with scraper. Add orange peel. With whisk, using under-and-over motion, fold yolk mixture gently into whites. Pour batter into an ungreased 9 ¾ to 10 by 4 ½” kugelhopf pan or 10 by 4 ½ inch tube pan without a removable bottom. Bake 50 to 55 minutes in kugelhopf, or 35 to 40 minutes in tube pan until cake springs back when pressed with finger. Invert over bottle, cool completely. Once removed from pan, sift confectioner’s sugar over top of cake. BAKE AT: If using a pan with non-stick finish, do not invert over neck of bottle. Instead, put pan on a wire rack to cool normally. The cake will fall slightly but the results are still delectable.

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Quick Look BAKE AT: 350º F TIME: 70 min

caramel chocolate cheesecake Ingredients

1 cup flour 1 ¼ cups brown sugar ¾ cup rolled oats 2 tbsp. lemon rind ½ cup butter, softened

3 packages Philadelphia cream cheese, softened ¾ cup granulated sugar 3 eggs 2 cups berries (strawberries and blueberries)

Instructions

Heat oven to 350º F. Mix flour, brown sugar, rolled oats and lemon rind; cut in butter until mixture is crumbly. Press onto bottom of 9” springform pan. Bake for 30 minutes and cool for 15 to 20 minutes. In pan, crush mixture into chunks using a fork, reserve 1 cup. Press the mixture onto bottom and 1” up the sides of a springform pan. Beat cream cheese and sugar until very smooth. Beat in eggs one at a time, just until blended. Pour over crumb crust. Place fruit on top of cheese filling and sprinkle reserved crumb mixture on top. Bake 70 minutes or until centre is just set. Remove from oven and run knife around sides of pan to loosen. Cool at room temperature. Chill overnight. Just before serving, add icing sugar to a wire sieve. Shake the sieve to sprinkle icing sugar over surface of chesecake. COOKING TIP: Add pecans or peanuts on top for that extra crunch!

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Quick Look BAKE AT: 350º F TIME: 45 min

carrot cake Ingredients

CAKE BATTER: 2 cups flour 2 cups sugar 2 tsp. baking soda 2 tsp. cinnamon 1 tsp salt 1 cup salad oil 4 eggs 3 cups carrots, shredded 1 tsp. vanilla 1 cup nuts, chopped (optional) 8 oz. crushed pineapple, drained

ICING: ½ cup butter softened 1 tsp. vanilla 1 lb. confectioners’ sugar 1 cup nuts, chopped 8 oz. cream cheese, softened

Instructions

Preheat oven to 350º F. Sift dry ingredients together. Add the oil and eggs one at a time. Beat until thoroughly mixed. Add carrots and vanilla. Mix well. Pour into greased and floured 9 x 13” pan, and bake for 45 minutes. To make icing, mix all ingredients together. Spread on top and sides of the cake.

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Quick Look CHILL TIME: Approx. 12 hours

charlotte russe Ingredients

2 cups whole milk 4 eggs, separated ½ cup sugar 2 envelopes gelatin, soaked for a few min in ¼ cup water 2 tbsp. sugar

Pinch salt 2 cups whipping cream Vanilla 2 tbsp. brandy 12 to 18 large homemade ladyfingers

Instructions

Heat milk. Beat together egg yolks and ½ cup sugar. When thick and pale, gradually pour in the hot milk, beating all the time. Return custard to a gentle heat and cook, stirring constantly, until mixture has thickened and coats the back of a spoon. Remove from heat as soon as it thickens or it will curdle. Using a whisk, beat in softened gelatin until completely dissolved. Cover custard and set aside to cool. Whip egg whites to form stiff peaks, beating in the sugar and salt. Fold into the cooled custard. Whip cream, flavour to taste with vanilla and brandy and fold into the custard mixture. Line sides of a 2-quart charlotte mould or soufflé dish with ladyfingers, curved sides against the mould. Pour in filling and refrigerate for approximately 12 hours. Unmould just before serving; decorate with red glacéd cherries if desired.

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Quick Look BAKE AT: 325º F TIME: 1 hour 15 min MAKES: 16 servings

chocolate chip apple cake Ingredients

1 cup butter or margarine, softened 2 cups white sugar 3 eggs ½ cup water 1 tbsp. vanilla 2 ½ cups all-purpose flour

2 tbsp. cocoa powder 1 tsp. Baking soda 1 tsp. ground cinnamon 1 tsp. ground nutmeg 2 cups finely chopped, peeled & cored apples 1 cup semisweet chocolate chips

Instructions

Preheat oven to 325º F. Grease and flour one 9 or 10” tube pan. In a large bowl, cream the butter or margarine with the sugar. Beat in the eggs, then add the water and the vanilla. Stir the flour, cocoa, baking soda, ground cinnamon and ground nutmeg together. Beat this mixture into the creamed mixture. Stir in the chopped apples and the semisweet chocolate chips. Pour the batter into the prepared tube pan. Bake for 1 hour and 15 minutes or until the cake tests done when a toothpick is inserted near the centre. Transfer to a rack to cool. Sprinkle top with icing sugar.

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Quick Look BAKE AT: 400º F TIME: 30 - 40 min

chocolate eclair cake Ingredients

1 cup water ½ cup butter 1 cup flour 4 large eggs 1 package cream cheese, softened

1 large box vanilla instant pudding 3 cups milk One batch of homemade whipped cream Chocolate syrup or homemade chocolate sauce

Instructions

Preheat oven to 400º F. Lightly grease a 9”x13” glass baking pan. ECLAIR CRUST: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. Bake for 30 to 40 minutes. Remove from oven and let cool (don’t touch or push bubbles down). FILLING: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge. When the crust is completely cooled, pour filling in. Top with layer of cool whip however thlck you want it and serve with chocolate syrup. COOKING TIP: If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.

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Quick Look BAKE AT: 350º F TIME: 45 - 50 min MAKES: 12 servings

chocolate haZelnut cheesecake Ingredients

1 ¾ cups finely crushed chocolate wafers (30 cookies) 1⁄3 cup margarine or butter, melted 4 oz. semisweet chocolate, chopped 1 oz. unsweetened or semisweet chocolate, chopped 3 packages cream cheese, softened 1 ¼ cups sugar

2 tbsp. all-purpose flour 1 tsp. vanilla 4 eggs ¼ cup milk 3 tbsp. hazelnut liqueur

Instructions

For the crust, using 2 teaspoons margarine or butter, grease the bottom and 1 ¾” up the sides of a 9” springform pan. Press 1 cup toasted finely ground hazelnuts or almonds onto the bottom and 1 ¾” up the sides of the greased pan. Cover and chill crust. In a small heavy saucepan combine the chocolates; melt over low heat, stirring occasionally. Cool slightly. ln a large mixer bowl beat cream cheese, sugar, flour and vanilla with an electric mixer on medium speed till smooth. With mixer running slowly add melted chocolate, beating until combined. Add eggs all at once, stirring just until mixed. Do not overbeat. Stir in hazelnut liqueur. Bake in a 350º F oven for 45 to 50 minutes or till the center appears nearly set when gently shaken. Cool on wire rack for 10 minutes. Loosen the sides of the cheesecake from the pan. Cool for 30 minutes. Remove the sides of pan. Cover and chill for 4-24 hours. Pour filling into crust. COOKING TIP: Top the cooled cheesecake with whole or half small-fresh strawberries for a sweet twist.

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Quick Look BAKE AT: 375º F TIME: 8 - 10 min

chocolate haZelnut gateau Ingredients

225g semi-sweet chocolate 1 lb. of hazelnuts Deep chocolate or devil’s food cake mix 2 tbsp. corn starch

¼ cup sugar 1 ¼ cups milk 1 1⁄3 cups butter ½ cup icing sugar

Instructions

HAZELNUTS: Arrange hazelnuts on a baking sheet: Bake in 375º F oven for 8 to 10 minutes or until skin loosens. Rub hot nuts in a tea towel to remove most of skins. Reserve 6 whole nuts and finely grind sufficient to give ¼ cup. Coarsely chop remainder. CAKE: Prepare deep chocolate, or devil’s food cake according to directions. Fold into batter ¼ cup of ground hazelnuts. Bake in round layer cake pans. Let cool. CHOCOLATE BUTTERCREAM: In a small saucepan, combine corn starch and sugar. Stir in milk. Cook over medium heat, stirring, until mixture comes to a boil. Cook-stir until thick, about 1 ½ min. Cool, stirring occasionally. Melt 225g semi-sweet chocolate. Cream together butter and icing sugar. Beat into cooled milk mixture and blend-in melted chocolate. To assemble the cake, split layers horizontally. Fill bottom 3 layers each with ½ cup chocolate buttercream. Fill a star-tipped pastry bag with ¾ cup chocolate buttercream. Spread remainder over top and sides of cake. For chocolate garnish, cut 6 circles of chocolate with 2½” cookie cutter and 6 circles with 2” cookie cutter. Halve and peel off wax paper. Decorate sides with chopped hazelnuts, top of cake with rosettes, whole hazelnuts and larger chocolate half circles. Use small ones around lower edge.

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Quick Look BAKE AT: 350º F TIME: 30 - 35 min

chocolate mocha cake Ingredients

CAKE BATTER: 2 ½ cups cake flour 2 tsp. baking soda ½ tsp. salt 1 cup vegetable oil 1 cup buttermilk 1 ¾ cup sugar 3 large eggs, room temperature ½ cup cocoa

MOCHA FROSTING: 1 ½ sticks butter, softened 1 (1 lb.) package confectioners’ sugar ¼ cup cocoa 1⁄3 cup cooled strong coffee

Instructions

CAKE BATTER: Lightly grease 2 (9” x 1 ½”) layer cake pans. Dust with flour. Sift together flour, baking soda and salt. In a 2 cup glass, combine oil and milk. In large bowl beat sugar and eggs until fluffy. At low speed, blend in cocoa. Beat in flour mixture alternately with buttermilk mixture. Beat after each addition until smooth and creamy. Pour into pans and bake at 350º F for 30 to 35 minutes. Cool and frost with chocolate mocha frosting. MOCHA FROSTING: In large bowl beat at medium speed, butter until light and fluffy. At low speed add sugar and cocoa alternately with coffee until smooth. Makes 2 ½ cups.

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Quick Look BAKE AT: 350º F TIME: 10 min first, 50 minutes second

citrus kiss cheesecake Ingredients

1 cup graham crumbs 3 tbsp. sugar 5 tbsp. butter, melted 3 packages Philadelphia cream cheese, softened 1 cup sugar

3 eggs 1 tsp. grated lemon rind 2 tbsp. lemon juice 1 tbsp. lime juice

Instructions

Heat oven to 350º F. Combine first three ingredients. Press onto bottom of 9” springform pan. Bake for 10 minutes. Beat cream cheese and sugar until very smooth. Beat in one egg at a time, just until blended. Add remaining ingredients. Pour over prepared crust. Bake for 50 minutes or until centre is just set. Remove from oven and run knife around sides of pan to loosen. Cool at room temperature. Chill overnight. COOKING TIP: To make lemon roses as a garnish, curl thin lemon peel strips and hold for 30 seconds.

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Quick Look BAKE AT: 350º F TIME: 45 min

country apple almond cake Ingredients

BATTER: 1 ½ cups all-purpose flour, sifted 1 ¼ tsp. baking powder ¾ cup sugar 3 egg yolks ½ cup milk 1 tsp. grated lemon rind (optional)

TOPPING: ½ cup (¼ lb. stick) margarine ¾ cup loosely packed brown sugar 2 ½ cups peeled, sliced apples Toasted, sliced almonds Cinnamon

Instructions

Preheat oven to 350º F. Grease a 9” spring-form pan and line with waxed paper if desired. Melt margarine. Drizzle 2 tablespoons over bottom of spring-form pan. Sprinkle with ¼ cup of brown sugar and arrange apples and almonds in a circular pattern. Sprinkle with cinnamon and remaining ½ cup brown sugar. Remove another 2 tablespoons melted margarine for use in batter and drizzle remainder over mixture in pan; set pan aside. In medium bowl, sift together flour, baking powder and sugar. Beat together egg yolks, reserved margarine and milk. Combine with flour mixture and lemon rind until well mixed. Spread batter evenly over apple mixture in pan. Bake for 45 minutes. Invert onto serving platter immediately and serve warm.

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Quick Look BAKE AT: 350º F TIME: 45 - 50 min

cranberry orange glaZed cheesecake Ingredients

1 cup graham wafer crumbs ¼ cup butter, melted 3 packages Philadelphia cream cheese, softened 1 cup granulated sugar 2 tbsp. cornstarch

3 eggs 3 tbsp. orange juice or liqueur 1 cup chopped cranberries, fresh or frozen 1 cup orange marmalade

Instructions

Preheat oven to 350º F. Combine first two ingredients. Press onto bottom of 9” springform pan. Beat cream cheese, sugar, and cornstarch until very smooth. Add eggs one at a time, just until blended. Stir in 2 tbsp. orange juice and cranberries. Pour mixture over crust. Bake 45 to 50 minutes or until centre is set. Remove from oven and run knife around sides of pan to loosen. Cool at room temperature. ORANGE GLAZE: In small, heavy saucepan, combine orange marmalade and 1 tbsp. orange juice; bring to a boil over medium heat, stirring constantly. Remove from the heat and refrigerate until thoroughly chilled. Pour glaze over cake.

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Quick Look BAKE AT: 350º F TIME: 70 min

dutch apple cake Ingredients

3 cups flour 2 ½ cups sugar 3 tsp. baking powder 4 eggs

2 ½ tsp. vanilla 1 pinch salt 1 cup vegetable oil

Instructions

Mix apples, cinnamon and sugar. Mix and let stand. Mix together flour, sugar, baking powder, and salt. Add eggs, vanilla, and vegetable oil, and stir together. Mix and add apples. Grease and flour bundt pan. Bake at 350º F for 70 minutes (or longer depending on the moisture content of the apples). The crust should be golden brown and just slightly crispy.

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Quick Look BAKE AT: 350º F TIME: 45 - 50 min

easy double chocolate banana snack cake Ingredients

2 cups all purpose flour 1 cup sugar 2 tbsp. unsweetened cocoa powder 1 tsp. baking soda ½ tsp. salt ¾ cup milk

½ cup mashed ripe banana 1⁄3 cup butter, melted 1 tbsp. lemon juice 1 tsp. vanilla ¾ cup mini chocolate chips Icing sugar

Instructions

Mix together flour, sugar, cocoa, baking soda and salt. Make a well in the centre of dry ingredients. Add milk, banana, butter, lemon juice and vanilla. Beat with a fork until well blended, about 2 min. Stir in chocolate chips. Pour into a greased 9” square cake pan. Bake in preheated 350º F oven 45 to 50 minutes or until done. Cool completely. To serve, cut into squares and dust with icing sugar.

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Quick Look BAKE AT: 350º F TIME: 45 - 50 min MAKES: 12 servings

macadamia cheesecake Ingredients

1 1⁄3 cups finely crushed vanilla wafers (about 35) ½ cup flaked coconut ½ cup finely chopped, toasted macadamia nuts 1⁄3 cup butter or margarine, melted 2 packages cream cheese, softened 1 8-oz tub cream cheese with pineapple 1 cup sugar

2 tsp. vanilla 1 tsp. lemon juice 2 large eggs 1 large egg yolk 1⁄3 cup finely chopped, toasted macadamia nuts ¼ cup toasted coconut

Instructions

CRUST: In a mixing bowl combine crushed wafers, ½ cup coconut, the ½ cup nuts, and melted butter or margarine. Press mixture evenly on the bottom and 1” up the sides of a 9” springform pan. Set aside. FILLING: In a large mixing bowl beat cream cheeses with an electric mixer on high speed until smooth. Add sugar, beating on medium to high speed until well combined. Beat in vanilla and lemon juice. Add whole eggs and egg yolk all at once. Beat on low speed just until combined. Stir in the 1⁄3 cups nuts. Pour filling into the crust-lined pan. Place the pan on a shallow baking pan on the oven rack. Bake in a 350º F oven for 45 to 50 minutes or until the center appears nearly set when shaken. Remove springform pan from baking pan. Cool on a rack for 15 minutes. Use a small metal spatula to loosen crust from side of pan. Cool 30 minutes more. Remove sides of pan. Cool 1 hour; cover and chill at least 4 hours. Sprinkle with toasted coconut. COOKING TIP: Up to 1 day ahead, make and bake cheesecake. Cool as directed, cover, and chill. To serve, top with coconut and carambola slices if desired.

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Quick Look BAKE AT: 350º F TIME: 45 min

mandarin chocolate cheesecake Ingredients

1 cup chocolate wafer crumbs 3 tbsp. butter, melted 3 packages Philadelphia cream cheese, softened ¾ cup sugar 3 tbsp. flour 3 eggs

¼ cup orange juice 3 tbsp. orange liqueur (optional) 1 tbsp. orange rind, grated ½ cup whipping cream 4 squares Baker’s semi-sweet chocolate, chopped

Instructions

Heat oven to 350º F. Combine first two ingredients. Press onto bottom of a 9” springform pan. Bake for 10 minutes. Beat cream cheese, sugar, and flour until very smooth. Beat in eggs one at a time, just until blended. Mix in juice, liqueur and rind. Pour over prepared crust. Bake 45 minutes or until centre is just set. Remove from oven and run knife around sides of pan to loosen. Cool at room temperature. Chill overnight. FOR GLAZE: Bring cream to a boil over low heat. Remove from heat. Stir in chocolate until melted and smooth. Pour over cake. COOKING TIP: As an option, mandarin orange segments out on a paper towel and let dry thoroughly. Partially melt 2 squares chocolate over hot water. Remove from heat and continue stirring until completely melted. Take each mandarin orange segment and, after dipping one end into the melted chocolate, place them all on waxed paper. Refrigerate until chocolate has hardened. Arrange in circle on cake. If desired, pile chocolate curls in centre of cake.

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Quick Look BAKE AT: 350º F TIME: 1 hour

marble cake Ingredients

6 eggs, separated 1 ¾ cups sugar ¾ cup milk 1 cup salad oil

2 cups all-purpose flour 2 tsp. baking powder 2 tsp. instant chocolate milk powder Icing sugar, if desired

Instructions

In a large mixing bowl, beat egg yolks and sugar until creamy. Add milk and oil; mix well. Stir flour and baking powder together. Gently stir dry ingredients into egg yolk mixture. Beat egg whites until stiff but not dry; fold into flour mixture. Divide batter in half. To half the batter, fold in instant chocolate milk powder. Spoon dark and light batter alternately into a greased 10” tube pan, making for alternate light and dark patches on bottom of pan. For the next layer spoon light batter on top of dark and so on. Bake in a preheated 350º F oven for 1 hour or until done. Hang upside down over a funnel to cool.

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Quick Look BAKE AT: 350º F TIME: 30 min

mini raspberry cheesecakes Ingredients

4 shortcake biscuits, crushed 1 package Philadelphia cream cheese spread, softened 1 cup low-fat cottage cheese 3 tbsp. sugar ¼ tsp. vanilla

¼ cup light sour cream 1 tsp. cornstarch 1 egg 2 tbsp. red raspberry jam

Instructions

Heat oven to 350º F. Sprinkle biscuit crumbs onto bottoms of 12 paper-lined mini cheesecake pans or paper-lined muffin cups. Beat cream cheese spread, cottage cheese, sugar and vanilla in medium bowl with mixer until well blended. Add sour cream and cornstarch; mix well. Add egg, beat just until blended. Spoon into prepared pans. Bake 30 minutes or until centres are almost set. Cool completely. Refrigerate 3 hours. Remove cheesecakes from pans just before serving; discard paper liners (if used). Place cheesecakes on serving plate. Microwave jam in microwavable bowl on high for 25 seconds or just until warmed. Spoon over cheesecakes.

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Quick Look BAKE AT: 325º F TIME: 50 min

mint chocolate cheesecake Ingredients

1 ¾ cups chocolate wafer crumbs ¼ cup butter or margarine, melted 3 packages Philadelphia cream cheese, softened ¾ cup sugar 3 eggs

1⁄3 cup green creme de menthe liqueur or ¾ tsp. mint extract with 10 drops of green food colouring 3 squares Baker’s white chocolate, melted 1 frosted mint chocolate bar (for garnish)

Instructions

Heat oven to 325º F. Combine first two ingredients. Press onto bottom and 2” up sides of a 9” springform pan. Beat cream cheese and sugar until very smooth. Beat in eggs one at a time, just until blended. Beat in liqueur and white chocolate. Pour over prepared crust. Bake for 50 minutes or until centre is just set. Remove from oven and run knife around sides of pan to loosen. Cool thoroughly at room temperature. Chill overnight. COOKING TIP: For a garnish, make curls by running vegetable peeler on narrow edge of frosted mint flavour chocolate bar. Decorate cake with curls. Strawberries can add a nice touch as well.

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Quick Look BAKE AT: 350º F TIME: 55 - 60 min

nutty carrot cake Ingredients

BATTER: 1 cup margarine 1 ½ cups sugar 3 eggs 2 cups shredded carrots 1 tsp. vanilla 1 ½ cups flour 2 tsp. baking powder 2 tsp. cinnamon 1 tsp. baking soda ½ tsp. salt ½ cup milk ½ cup chopped nuts

FROSTING: 1 125g package cream cheese 1 tsp. milk ½ tsp. vanilla 3 cups sifted icing sugar

Instructions

Cream margarine and sugar until light and fluffy. Add eggs, one at a time, beating until well blended. Add carrots and vanilla; mix well. Add combined dry ingredients alternately with milk, mixing well after each addition. Stir in nuts. Pour batter into a greased 9-inch tube pan. Bake at 350º F for 55 to 60 minutes. Cool 10 minutes. Remove from pan. Cool completely. Frost with vanilla frosting and garnish with additional chopped nuts if desired. For frosting, combine softened cream cheese, milk and vanilla, mixing until well blended. Gradually add sugar, mixing well. If frosting seems too stiff, add a small amount of milk.

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Quick Look BAKE AT: 350º F TIME: 30 - 40 min

oatmeal cake Ingredients

CAKE BATTER: ½ cup margarine ¾ cup white sugar ¾ cup brown sugar 2 eggs 1 ½ cups flour 1 tsp. soda ½ tsp. salt ¾ cup tsp. cinnamon ¼ tsp. nutmeg 1 cup oatmeal 1 ¼ cups boiling water

FROSTING: ¼ cup melted margarine ½ cup brown sugar ¾ cup coconut 3 tbsp. cream 1⁄3 cup nuts

Instructions

Put boiling water over oatmeal and set aside until everything else is mixed. CAKE BATTER: Mix thoroughly. Add oatmeal, mix again. Pour into greased and floured 9” pain. Bake at 350º F for 30 to 40 minutes. Remove from oven. Spread on frosting, then return to oven until bubbly. Set oven on broil for this; takes only a couple minutes. FROSTING: Combine all frosting ingredients, mix well before spreading on cake.

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Quick Look BAKE AT: 350º F TIME: 35 - 40 min

orange marble surprise Ingredients

1 package white or golden cake mix 1 cup water 1⁄3 cup oil 3 eggs 4 squares semi-sweet chocolate, melted

3 tbsp. grated orange rind 1 tbsp. butter ¾ cup icing sugar 2 tbsp. milk, hot.

Instructions

Preheat oven to 350º F. Grease and flour bundt pan. Empty cake mix into large bowl. Add water, oil, and eggs. Beat 4 minutes at medium-high speed of table mixer or high speed of portable mixer. Divide batter into 2 portions. To one portion, blend in 3 melted chocolate squares. To the other, blend in grated orange rind. Alternate portions of 2 batters in prepared pan. Cut through batter with knife to zigzag colour. Bake for 35 to 40 minutes. Cool for 10 minutes. Remove from pan and allow cooling completely. Drizzle with chocolate glaze and decorate with grated orange rind. For chocolate glaze, melt together remaining chocolate square and butter. Allow cooling. Gradually blend in sifted icing sugar and hot milk. Beat until smooth and shiny.

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Quick Look BAKE AT: 375º F TIME: 50 min

peach cake Ingredients

3 eggs, well-beaten 1 ¾ cup sugar 1 cup cooking oil 2 cups flour 1 tsp. salt

Instructions

1 tsp. cinnamon 2 cups sliced peaches ½ cup chopped nuts 1 tsp. baking soda

Mix thoroughly by hand. Pour in greased and floured 13” x 9” pan. Bake at 375º F for 50 minutes.

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Quick Look BAKE AT: 425º F TIME: 10 min

peach melba meringue gateau Ingredients

1 package white, golden, lemon or spice cake mix 1 cup ground almonds ½ cup icing sugar ¼ cup syrup from canned peaches ¼ cup raspberry jelly 2 tbsp. syrup from canned peaches

1 can 14 oz. peach slices 4 egg whites Pinch of cream of tartar ¾ cup granulated sugar 1 tsp. vanilla

Instructions

Preheat oven to 425º F. Prepare cake mix according to directions. Bake for approximately 10 minutes in two 9” round layer cake pans. Let cool. Combine almond filling ingredients to make smooth paste. Combine raspberry jelly and canned peaches in a small saucepan. Warm over medium heat until jelly melts. Drain 1 can 14 oz. peach slices. Beat together egg whites and cream of tartar. Gradually beat in sugar. Beat until stiff and shiny. Fold in vanilla. Place one cake layer top side down on foil covered baking sheet. Brush remaining jelly mixture on bottom of remaining layer. Place top side up on filling. Arrange drained peach slices on top. Spread 2⁄3 of meringue mixture smoothly over sides and top of cake. Lightly place almond slices around sides of cake. Fill a star-tipped pastry bag with remaining meringue. Pipe 10 swags on cake working from centre to outside edge ending each with a rosette. Bake in preheated oven about 3 minutes or until meringue is golden brown. Garnish sliced almonds and whole raspberries and maraschino cherries.

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Philly

cheesecakes

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to create the perfect philly cheesecake ... Use Original Philadelphia Cream Cheese! Try to stay away from the flavoured cream cheeses for these recipes (light cream cheese will work too) *packages equal to 250g.

philly 3-step cheesecake

Combine...

2 packages Regular or Light Philadelphia cream cheese, softened ½ cup sugar

½ tsp. vanilla 2 eggs 1 graham cracker crumb crust

Mix cream cheese, sugar and vanilla with electric mixer at medium speed until well blended. Add eggs; mix until blended. Pour into crust. Bake at 350º F for 40 minutes or until centre is almost set. Let cool. Refrigerate 3 hours or overnight. FLAVOUR VARIATIONS: Cherry: Top chilled baked cheesecake with 1 can (19 oz) cherry pie filling. Chocolate chip: Stir ½ cup semi-sweet chocolate chips into batter. Sprinkle with additional ¼ cup chips before baking. Lemon: Stir 1 tbsp. fresh lemon juice and ½ tsp. grated lemon peel into batter.

philly easy-to-make peanut butter cheesecake

Combine...

2 packages Regular or Light Philadelphia cream cheese, softened ½ cup sugar

½ tsp. vanilla 2 eggs 1 graham cracker crumb crust

Heat oven to 350°F. Beat first 3 ingredients with mixer until well blended. Add peanut butter and milk; mix well. Add eggs; mix just until blended. Pour into crust. Bake 40 minutes or until center is almost set. Cool completely. Refrigerate 3 hours.

For more variations TURN THE PAGE!

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philly okanagan cheesecake

Combine... 1 ½ cups crushed ginger cookies ½ cup toasted pecans, finely chopped ¼ cup butter, melted 3 packages of Philadelphia cream cheese, softened 1 cup sugar ½ tsp. lemon juice

½ tsp. vanilla 3 eggs 2 apples, sliced Sugar and cinnamon (sprinkled ontop of the apples) ½ cup apple jelly, melted

Heat oven to 350º F. Combine first three ingredients. Press onto bottom and 2” up sides of 9” springform pan. Bake 10 minutes. Beat cream cheese, sugar, lemon juice, and vanilla until very smooth. Beat in eggs one at a time, just until blended. Pour over crust. Top with apple slices in pinwheel pattern. Bake 50 minutes or until centre is set. Remove from oven and run knife around sides of pan to loosen. Cool at room temperature. Chill overnight. Garnish as desired. OPTIONAL: Melt apple jelly. Spoon over apple layer on cheesecake.

philly summer freeZe cheesecake

Combine... 1 cup chocolate wafer crumbs 2 tbsp. butter, melted 1 package Light Philadelphia cream cheese, softened 1 can (12 oz.) frozen concentrated raspberry juice, thawed.

2 tbsp. icing sugar 1 container Cool Whip whipped topping, thawed

Combine first two ingredients. Press onto bottom of a 9” springform pan. Place crust in freezer for 15 minutes. Place cream cheese, raspberry concentrate and icing sugar in blender or food processor. Beat on high speed until smooth. Pour into large bowl and fold in whipped topping. Pour over prepared crust. Freeze until firm (approximately 4 hours). Remove from freezer 10 minutes before serving.

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Quick Look BAKE AT: 350º F TIME: 80 min

pina colada cheesecake Ingredients

1 cup graham wafer crumbs ½ cup grated coconut ¼ cup butter or margarine, melted 3 packages Philadelphia cream cheese, softened ¾ cup sugar 4 eggs 1 cup sour cream 1 can cream of coconut

1 can (14 oz.) crushed pineapple, well drained 2 tbsp. cornstarch 1 tbsp. lemon juice ½ cup apricot jam 2 kiwi, peeled, cut into thin slices 1 can (14 oz.) pineapple tidbits, drained 1 cup grated coconut, toasted

Instructions

Heat oven to 350º F. Combine first three ingredients. Press onto bottom and 1” up sides of a 9” springform pan. Bake for 10 minutes. Beat cream cheese and sugar until very smooth. Beat in eggs, one at a time, just until blended. Stir in sour cream, cream of coconut, drained crushed pineapple, cornstarch and lemon juice. Pour into pan. Bake at 350º F for about 80 minutes or until centre is just set. Remove from oven and run knife around sides of pan to loosen. Cool at room temperature. Chill overnight. GLAZE: Melt jam over medium; put through a sieve to remove fruit pieces. Arrange kiwi and pineapple on top of cake. Brush fruit and sides of cake with jam. Press the coconut onto sides of cake.

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Quick Look BAKE AT: 350º F TIME: 50 - 55 min

pumpkin harvest cheesecake Ingredients

¾ cup chocolate wafer crumbs 1⁄3 cup finely chopped pecans 3 tbsp. butter, melted 1 ½ cups canned pumpkin 3 eggs ½ cup firmly packed brown sugar

1 ½ tsp. cinnamon ½ tsp. ground ginger ½ tsp. nutmeg 3 packages Philadelphia cream cheese, softened ½ cup sugar 1 tbsp. cornstarch

Instructions

Preheat oven to 350º F. Combine first three ingredients. Press onto bottom of a 9” springform pan. Bake 10 minutes. Whisk together pumpkin, eggs, brown sugar, and spices. Beat cream cheese, sugar, and cornstarch until very smooth. Blend in pumpkin mixture. Pour over crust. Bake 50 to 55 minutes or until centre is just set. Remove from oven and run knife around sides of pan to loosen. Cool at room temperature. Chill overnight. COOKING TIP: As an option to garnish, drizzle chocolate in random pattern over cheesecake. Place whole pecans around sides of cheesecake and in circle on top of cake.

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Quick Look CHILL: 4 hours or overnight

raspberry cheesecake trifle Ingredients

2 packages (300g each) thawed, unsweetened raspberries 2 packages Philadelphia cream cheese, softened ½ cup sugar 3 tbsp. orange juice or liqueur

3 cups whipping cream, whipped 1 lb. cake, cut into ¼ inch slices 3 squares Baker’s semi-sweet chocolate, grated

Instructions

Drain raspberries, save juice. Set aside. Beat cream cheese and sugar until very smooth. Add orange juice or liqueur. Fold in whipping cream. To assemble, drizzle cake slices with ¼ cup of reserved raspberry juice. In an 8-cup glass or trifle bowl, layer half the cake slices, 1⁄3 of the cream cheese mixture, half of the frozen raspberries (pressing some berries against sides of bowl) and 1⁄3 of the grated chocolate. Repeat. Spoon remaining 1⁄3 of cream cheese mixture over second berry layer. Refrigerate at least 4 hours or overnight. COOKING TIP: Mound fresh raspberries in the centre of the dessert and garnish with mint leaves. Then top off everything with remaining grated chocolate.

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Quick Look BAKE AT: 350º F TIME: 45 min

rhubarb dump cake Ingredients

1 lb. rhubarb, cut into ¼ inch pieces (between 3-4 cups) 1 cup white sugar 1 (3 ounce package) strawberry jell-o

Instructions

1 package yellow cake mix 1 cup water 1 ¼ cup butter, melted

Preheat oven to 350º F. Grease a 9x13” inch baking dish. Spread the rhubarb evenly in the bottom of the baking dish. Sprinkle the sugar over the rhubarb, followed by the jell-o, and finally the cake mix. Pour the water and melted butter over the top. Do not stir. Bake for 45 minutes or until the rhubarb is tender.

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Quick Look BAKE AT: 400º F TIME: 25 min

rhubarb pudding cake Ingredients

CAKE BATTER: 1 egg, beaten 1 ½ cup sugar 2 tbsp. shortening ½ cup milk 1 ¼ cup flour 3 ½ tsp. baking powder ½ tsp. salt

TOPPING: 3 cup diced rhubarb 1 cup sugar (heaping cup) 2 cup boiling water

Instructions

Combine cake recipe ingredients, and mix well. Spread in well greased 9 x13” pan. (You can use 8-9” square pan if you like the cake to be thicker). Combine Topping Ingredients, and pour over cake batter. Bake at 400º F for 25 minutes or until cake is golden brown.

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Quick Look BAKE AT: 325º F TIME: 1 hour

spicy raisin angel cake Ingredients

1 cup seedless raisins 1 cup sifted cake flour 1 ¼ cup sugar ¼ tsp. salt 1⁄8 tsp. cinnamon 1⁄8 tsp. cloves

1⁄8 tsp. nutmeg 1 cup (6-8 large) egg whites 1 tbsp. water 1 tbsp. lemon juice 1 tsp. lemon rind 1 tsp. cream of tartar 1 tsp. vanilla

Instructions

Boil raisins in 1 cup water for 5 minutes; drain and pat dry. Sift cake flour and measure 1 cup. Sift sugar twice. Sift together twice: flour, ½ cup sugar, salt, cinnamon, cloves, and nutmeg. Beat egg whites until foamy. Add water, lemon juice, rind, and cream of tartar. Beat whites until stiff but not dry. Gradually beat in remaining ¾ cup sugar, about 1 tablespoon at a time. Gradually fold mixture into egg whites. Fold in vanilla and raisins. Pour into an ungreased 9” tube pan and bake in a preheated over at 325º F for 1 hour. Invert pan over funnel and let cake “hang” until cool. Loosen edges and place on a serving plate. Cake may be glazed with a lemon or orange glaze, or served plain with fresh fruit.

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Quick Look BAKE AT: 350º F TIME: 1 hour

tropical loaf Ingredients

2 cups flour ¾ sugar 1 tsp. baking powder 1 tsp. baking soda 1 tsp. salt 1 egg

1 tsp. vanilla ¼ cup oil 1 cup mashed banana 1 cup pineapple, crushed ½ cup chopped nuts 1 cup dates

Instructions

Blend flour, sugar, baking powder, baking soda, and salt in a big bowl. Beat egg; add vanilla, oil, banana, and pineapple. Add to flour mixture and mix together. Add chopped nuts and dates and mix in. Put in greased pan and set in oven at 350º F for 1 hour.

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Quick Look BAKE AT: 350º F TIME: 45 - 50 min MAKES: 12 servings

white chocolate cheesecake Ingredients

1 ¾ cups finely crushed chocolate wafers (30 cookies) 1⁄3 cup margarine or butter, melted 6 oz white baking bar Chocolate, chopped 3 8 oz. pkg. cream cheese, softened

1 ¼ cups sugar 2 tbsp. all-purpose flour 1 tsp. vanilla 4 eggs ¼ cup milk

Instructions

For crust, in a mixing bowl combine crushed wafers and margarine. Press mixture evenly onto the and 1 ¾” up the sides of an ungreased springform pan. Place the pan on a baking sheet. Chill until needed. In a small heavy saucepan combine the white melting bars; melt over low heat, stirring occasionally. Cool slightly. ln a large mixer bowl beat cream cheese, sugar, flour and vanilla with an electric mixer on medium speed till smooth. With mixer running slowly add melted white chocolate, beating until combined. Add eggs all at once, stirring just until mixed. Do not overbeat. Stir in milk. Pour filling into crust. Bake in a 350º F oven for 45 to 50 minutes or till the center appears nearly set when gently shaken. Cool on wire rack for 10 minutes. Loosen the sides of the cheesecake from the pan. Cool for 30 minutes. Remove the sides of pan. Cover and chill for 4-24 hours.

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Quick Look BAKE AT: 350º F TIME: 1 hour

Zucchini bread Ingredients

3 cups all-purpose flour 1 ½ cups sugar 1 cup walnuts, chopped ** 4 ½ tsp. double-acting baking powder 1 tsp. salt

4 eggs 2⁄3 cup salad oil 2 cups grated zucchini 2 tsp. grated lemon peel

Instructions

Preheat oven to 350º F. Grease 2 8 ½” by 4 ½” loaf pans. In large bowl with fork, mix flour, sugar, walnuts, baking powder and salt. In medium bowl with fork, beat eggs slightly. Stir in salad oil, zucchini and lemon peel. Stir liquid mixture into flour mixture just until flour is moistened; spread evenly in pans. Bake bread 1 hour. Cool in pans on wire racks 10 minutes. Remove from pans.

** Substitute chocolate chips for walnuts for a variation of the zucchini bread.

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christmas goodies

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Seasons Sweetings! Nothing is better than the smells of cooking and baking on Christmas. Now you can celebrate the holidays with these special and delicious combinations. From cookies to cakes, your whole family and friends can treat their taste buds to a feast of unique holiday delights. Every holiday is sure to be memorable with these festive recipes.

merry christmas! now let's bake...

53


Quick Look PREPARATION TIME: 30 min

bourbon balls Ingredients

2 cups crushed vanilla wafers 1 cup sifted confectioner’s sugar 1 cup chopped walnuts & pecans 2 tbsp. unsweetened cocoa powder

Instructions

3 tbsp. light corn syrup/honey ¼ -1⁄3 cup bourbon Confectioner’s sugar for rolling

Combine crushed vanilla wafers, sugar, nuts, cocoa powder, corn syrup and bourbon in medium sized bowl; mix until well blended. Mixture should be moist, but not soggy. Pinch a walnut-sized piece from mixture and roll firmly between moistened palms to form ball. Repeat. Roll in sugar. Store in airtight container in cool dry place.

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Quick Look BAKE AT: 300º F TIME: 20 min MAKES: 24 cookies

coconut Jam thumbprints Ingredients

1 ½ cups margarine; softened ½ cup sugar 1 tsp. vanilla 1 egg yolk

1 ¼ cup all purpose flour 1 egg white; beaten 1 1⁄3 cup coconut ¼ cup jam or jelly

Instructions

Beat together margarine and sugar until fluffy; add vanilla and egg yolk. Stir in flour; mix well. Shape dough into 1” balls; roll each in egg white, then coconut. Place on greased cookie sheet. Make indentions on cookies with thumb; fill each with ½ teaspoon jam. Bake at 300º F about 20 minutes or until golden. Cool on rack.

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Quick Look BAKE AT: 350º F TIME: 15 - 20 min

cream cheese butter cookies Ingredients

½ lb. butter 1 cup sugar 2 ½ cups flour, all-purpose

1 egg yolk 4 oz. cream cheese Raspberry jam (optional)

Instructions

Preheat oven to 350º F. Cream together the butter and sugar. Add the flour and egg yolk and mix well. Add the cream cheese and mix well. Roll into balls about 5⁄8 inch diameter. Place them on an ungreased cookie sheet. Bake at 350º F for 15 to 20 minutes. If you are wanting to add jam to the cookies, press your thumb into each to flatten it and make an indentation to hold some jam. Fill it with jam, and then bake.

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Quick Look BAKE AT: 325º F TIME: 1 - 1 ½ hours

cream cheese pound cake Ingredients

3 sticks butter 3 cups sugar ½ tsp. salt 1 package cream cheese

6 large eggs 1-1 ½ tsp. vanilla extract 3 cups sifted cake flour

Instructions

Cream butter, cream cheese and sugar until light and fluffy. Add salt and vanilla. Add eggs one at a time and beat after each addition. Add flour, dividing into four additions. Pour into 10” round tube cake pan. Grease only the bottom of the pan for a smooth even cake. Bake at 325º F for 1 to 1 ½ hours or until done.

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Quick Look BAKE AT: 350º F TIME: 12 min

eggnog thumbprints Ingredients

¾ cup butter, softened ½ cup white sugar ¼ cup packed brown sugar 1 egg ½ tsp. vanilla extract 2 cups all-purpose flour

¼ tsp. salt ¼ cup butter 1 cup confectioners’ sugar 1 tbsp. rum 1 pinch ground nutmeg

Instructions

Preheat the oven to 350º F. In a medium bowl, cream together ¾ cup butter, white sugar, and brown sugar until smooth. Beat in egg and vanilla. Combine flour and salt; stir into the creamed mixture by hand to form ·a soft dough. Roll dough into 1” balls, and place balls 2” apart on ungreased cookie sheets. Make an indentation in the center of each cookie using your finger or thumb. Bake for 12 minutes in preheated oven. Cool completely. In a small bowl, mix together ¼ cup butter, confectioners’ sugar, and rum. Spoon rounded teaspoonfuls of filling onto cookies. Sprinkle with nutmeg. COOKING TIP: These don’t use eggnog but have an eggnog taste!

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Quick Look PREPARATION TIME: 20 minutes

flat truffles Ingredients

½ cup butter or margarine 1⁄3 cup cocoa

¾ cup icing sugar Handful of crushed nuts for coating

Instructions

Cream the butter until soft and pliable. Sift in the cocoa to ensure there are no lumps. Blend well. Add the icing sugar, sifting if there are any lumps. Mix well adding more icing sugar if too soft to roll. You will be able to work 1 or 2 spoonfuls at least into batter. Shape into a roll. Roll into crushed nuts. Chill for several hours. Serve in slices.

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Quick Look BAKE AT: 400º F TIME: 8 - 10 min MAKES: 4 dozen

filbert crescents Ingredients

¼ cup filberts (hazelnuts) 1 ¼ cups all-purpose flour ½ cup butter, softened

½ cup confectioner’s sugar ½ teaspoon baking powder

Instructions

Preheat oven to 400° F. Place filberts in 9”x9” baking pan. Bake 8 to10 minutes until lightly toasted. Cool nuts; finely chop. Turn oven control to 350° F. In large bowl, combine filberts, flour, butter, confectioner’s sugar, baking powder & ¼ teaspoon of salt. With hand, mix ingredients to form a stiff dough. Mixture may be crumbly. If necessary add 1 tablespoon of water. Shape level teaspoons of dough into 1 ¾” by ½” crescents. Place on ungreased cookie sheets, about 2” apart. Bake 10 minutes or until lightly browned. Remove cookies to wire racks to cool completely.

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Quick Look PREPARATION TIME: 1 hour - 1 ½ hours

Jellied marshmallows Ingredients

3 oz. jelly powder, any flavour 2⁄3 cup boiling water 1 cup granulated sugar

3 tbsp. light corn syrup Icing (confectioner’s) sugar

Instructions

Put jelly powder and boiling water into bowl. Stir to dissolve. Add granulated sugar, stirring to dissolve. Mix in syrup. Chill until slightly thickened. Beat for 5 minutes or until stiff. Pour into 8” x 8” pan that has been lined with waxed paper. Chill overnight. Sift some icing sugar over counter top or breadboard. Turn jellied squares over onto icing sugar. Remove wax paper by rubbing damp cloth over and letting stand for a few minutes. After paper is off, dust with icing sugar. As each piece is cut, dust well all over.

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Quick Look PREPARATION TIME: 20 minutes

peanut butter balls Ingredients

1 cup of peanut butter 1 cup of icing sugar 1 cup of chopped dates

Instructions

1 cup of chopped walnuts 4 oz of semi sweet chocolate or dipping chocolate 1 tbsp. of butter

Mix ingredients and shape into balls — dip in melted chocolate with knitting needles or chopsticks. Place on cookie sheet in freezer or store in fridge.

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Quick Look PREPARATION TIME: Slowly over 6 months

rumtopf Ingredients

3 cup Strawberries 2 cup Prepared Gooseberries 2 cup Cherries 2 cup Red Currants 2 cup Black Currants 2 cup Raspberries

2 cup Apricots 2 cup Peaches 2 cup Plums 2 cup Pears 10 cup Sugar (Approximately) 2 Quart Rum (Approximately)

Instructions

This pot usually starts early summer; placed in a dark cellar. Begin by picking over the fruit, remove any damaged parts and pit or core it before measuring. Cut larger fruits such as peaches into smaller chunks. Sprinkle the strawberries with 1 ½ cup sugar, cover and let stand 30 minutes. Place the sugared strawberries in the rum pot and pour in enough rum to cover the fruit by about 2 finger widths. Cover the pot with plastic wrap, and put on the lid. Place in a cool room, and stir the fruit gently every two or three days. Starting with the gooseberries, or as the fruits ripen, add the remaining fruits in layers; mix 1 cup of fruit with ½ cup of sugar before adding it to the pot, and each time add enough rum to cover the fruit by 2 finger widths. Pineapple, with the rind and centre core removed, is best cubed and is usually the last fruit added. After the first two weeks, you will need only shake or stir the pot every two weeks. But you must always make sure that the top layer of fruit is covered by two finger widths of rum. At the end of October or the beginning of November, add another cup of rum to the pot. By the beginning of December, the fruit will be ready to eat.

63


Quick Look BAKE AT: 375ยบ F TIME: 10 - 12 min

shortbread cookies Ingredients 1 lb. butter 1 cup icing sugar 4 cups flour

Instructions

Combine ingredients in large bowl. Beat together on medium. Spoon mixture onto pan (do not grease pan). Bake at 375ยบ F for 10 to 12 minutes, or until golden brown. COOKING TIP: To make a Christmas themed variation, add a few drops of green or red food colouring.

64


Quick Look CHILL TIME: 4 hours MAKES: 3 dozen

white chocolate truffles Ingredients

1lb. white chocolate, grated ¼ cup heavy cream 3 tbsp. bramblebury liqueur 2 tbsp. butter or margarine, softened

1 egg yolk Confectioners’ sugar Chocolate sprinkles

Instructions

In top of double boiler, combine chocolate, cream, liqueur and butter. Place over simmering water and cook, stirring constantly, until chocolate is melted and mixture is smooth. Stir in egg yolk. Chill mixture 4 hours or until firm. Form into 1” balls and roll in sugar or sprinkles. Store in refrigerator. COOKING TIP: If truffle mixture chills too long to be pliable, leave at room temperature until it softens to proper consistency before forming into balls.

65


cookies & Squares

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Bake The World a Better Place Baking is meant for sharing. Bringing people together to indulge and make life sweeter. Successful baking is a skill that anyone can learn. These diverse cookies and squares present complete instructions for beautifully arranging and mixing quality ingredients that will make your mouth happy. These recipes will call for sharing, smiles and a whole lot of milk.

so grab some milk, and let's get baking...

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Quick Look BAKE AT: 350º F TIME: 12 - 15 min MAKES: 2 ½ dozen

bran apple cookies Ingredients

1 cup all-purpose flour ½ cup sugar 1 tsp. cinnamon ¼ tsp. baking soda 1 cup shredded cheddar cheese

2 cups bran flakes 1 cup chopped apple ½ cup melted margarine 1 egg, beaten

Instructions

Combine flour, sugar, cinnamon and baking soda. Add cheese, cereal and apple; mix lightly. Add margarine and egg, mixing just until moistened. Drop rounded teaspoonfuls of dough onto ungreased cookie sheet. Bake at 350° F, 12 to 15 minutes. Store in a container with a tight-fitting cover. COOKING TIP: This tasty, hearty cookie makes a great lunch box treat or an after-school snack for hungry students.

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Quick Look BAKE AT: 350º F TIME: 10 - 12 min MAKES: 4 dozen

brownie chip cookies Ingredients

1 1⁄3 cups shortening 1 cup packed brown sugar 2⁄3 cup granulated sugar 2 eggs 1 ½ tsp. vanilla 2 ¼ cups all-purpose flour

2⁄3 cup cocoa 1 tsp. baking soda ½ tsp. salt 3 tbsp. milk 1 package white chocolate chips 1 cup chopped nuts (optional)

Instructions

Cream together shortening, brown and granulated sugar, eggs and vanilla, until creamy. Combine all-purpose flour, cocoa, baking soda and salt. Add to creamed mixture alternatively with milk. Stir in white chocolate chips and chopped nuts (if desired). Drop from spoon onto ungreased cookie sheet. Bake at 350° F for 10 to 12 minutes.

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Quick Look BAKE AT: 350º F TIME: 15 - 20 min MAKES: 4 dozen

chewy bran nibblers Ingredients

¾ cup margarine ½ cup liquid honey ¼ cup firmly-packed brown sugar 3 cups bran cereal

Instructions

1 cup flaked coconut 1 cup raisins ½ cup sunflower seeds or chopped peanuts

Bring to a boil margarine, honey and sugar in large heavy saucepan. Simmer 2 minutes, stirring constantly. Remove from heat and stir in remaining ingredients. Press firmly in greased 15x10” jelly roll pan. Bake at 350° F for 15 to 20 minutes, until lightly browned. Cool and cut into bars.

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Quick Look BAKE AT: 350º F TIME: 10 - 12 min MAKES: 4 dozen

chewy choco-cream cheese cookies Ingredients

1 package cream cheese, softened ½ cup butter, softened 1 egg 1 ½ cups sugar 1 package chocolate chips, divided

2 ¼ cups all purpose flour 1 ½ tsp. baking soda ½ cup chopped nuts (optional)

Instructions

Beat cream cheese with butter, egg and sugar until light and fluffy. Melt 1 cup of the chocolate chips. Stir into batter. Stir in flour, baking soda and nuts, if desired, along with the remaining chocolate chips. Drop from tablespoon measure onto ungreased cookie sheets. Bake one dozen at a time in 350° F oven 10 to 12 min. or until firm around edges. Remove from sheets; cool. COOKING TIP: For a festive appearance, reserve ¼ cup of the remaining chips. Melt and drizzle over cookies.

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Quick Look BAKE AT: 325º F TIME: 10 - 12 min

chocolate macaroons Ingredients

3 eggs 1 pinch salt ¾ cup white sugar 1 ½ cups semi-sweet chocolate chips

Instructions

2 ¼ cups shredded coconut ½ cup chopped walnuts, chopped fine 1 tsp. vanilla extract

Preheat oven to 325º F. Grease cookie sheets. Melt chocolate over low heat and let cool. In a large glass or metal bowl, whip egg whites until foamy. Slowly add salt and sugar a little at a time, until mixture stands in peaks. Stir in vanilla. Fold in chocolate, coconut and nuts. Drop by teaspoonfuls about 2” apart on cookie sheets. Bake 10 to 12 minutes. Cookies should be soft in the center. COOKING TIP: Sprinkle coconut on top for added flavour!

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Quick Look BAKE AT: 350º F TIME: 35 - 40 min MAKES: 25 squares

chocolate peanut butter cheesecake squares Ingredients

3 tbsp. margarine or butter, melted 2 packages (8 oz. each) cream cheese, softened ½ cup sugar

½ tsp. vanilla 2 eggs ¼ cup creamy peanut butter

Instructions

Preheat oven to 350°F. Mix crumbs and margarine; press firmly onto bottom of 9” square baking pan. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Remove ½ cup of the batter; set aside. Spread remaining batter over crust. Stir peanut butter into reserved ½ cup batter. Spoon over cheesecake. Cut through batter with knife several times for marble effect. Bake 35 to 40 min or until center is almost set. Cool completely on wire rack. Cover. Refrigerate 3 hours or overnight. Cut into squares. Store in airtight container in refrigerator. COOKING TIP: To easily remove from pan, line the pan with foil (with ends of foil extending over sides of pan) before pressing crumb mixture into pan. When ready to cut into squares, remove dessert from pan using the foil handles.

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Quick Look BAKE AT: 350º F TIME: 10 min

coconut kisses Ingredients

3 egg whites ½ cup white sugar ½ cup brown sugar 2 tbsp. corn starch

1 tsp. vanilla 1 bag shredded coconut 1 cherry or crushed cherries

Instructions

Cook in double boiler until stiff, beating constantly. Remove from heat. Add vanilla and shredded coconut. Drop on buttered pan. Top with 1 cherry or cut in half and add cherries crushed. Bake at 350° F for 10 minutes. COOKING TIP: Cut in half and spread jelly filling in the middle of the two halves for a new interesting twist!

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Quick Look BAKE AT: 375º F TIME: 12 - 14 min MAKES: 4 dozen

country kitchen raisin cookies Ingredients

1 cup margarine 1 cup firmly-packed brown sugar 2 eggs 1 ½ tsp. vanilla 1 ½ all-purpose flour

1 tsp. baking soda 1 tsp. cinnamon 1 ½ cups bran cereal 1 cup raisins

Instructions

Cream margarine and sugar until light and fluffy. Beat in eggs and vanilla. Mix together flour, baking soda and cinnamon; add to creamed mixture and stir until well blended. Stir in bran cereal and raisins. Drop from small spoon onto ungreased cookie sheet. Bake at 375° F for 12 to 14 minutes.

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Quick Look BAKE AT: 300º F TIME: 18 - 20 min

farm macaroons Ingredients

1 cup all-purpose flour ½ cup sugar 1 tsp. cinnamon ¼ tsp. baking soda 1 cup shredded cheddar cheese

Instructions

2 cups bran flakes 1 cup chopped apple ½ cup margarine, melted 1 egg, beaten

Preheat oven to 300º F. Grease and flour cookie sheet. In a medium bowl, beat egg whites, vanilla extract, almond extract, and cream of tartar until soft peaks form. Gradually beat in sugar, and whip until stiff. Toss together flour, salt, and coconut in a separate bowl; fold into egg whites. Drop by heaping tablespoonfuls onto the prepared cookie sheet. Bake 18 to 20 minutes in the preheated oven, or until slightly golden. Allow cookies to cool on the baking sheet for easy removal.

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Quick Look BAKE AT: 375Âş F TIME: 5 - 7 min MAKES: 4 dozen

fool's toffee Ingredients

36 saltine crackers 1 cup butter 1 cup brown sugar 1 package chocolate or white chocolate chips

1 cup of your choice chopped walnuts, peanuts, sprinkles, crushed candy, etc

Instructions

Line a cookie sheet with aluminum foil and spray with non stick cooking spray. Place the saltines side by side but not overlapping each other. In a sauce pan melt the 1 cup of butter and add the cup of brown sugar bring to a slow boil stirring constantly for about 3 minutes. Immediately pour over the crackers, try to coat as evenly as possible. Bake in the oven at 375° F for 5 to 7 minutes, immediately remove from oven and spread evenly with a spatula. Sprinkle your choice of topping over the candy and press down lightly. Refrigerate until cool then remove, break into pieces and serve! COOKING TIP: Crushed peppermint with white chocolate chips are awesome during Christmas.

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Quick Look BAKE AT: 350º F TIME: 20 - 30 min MAKES: 2 ½ dozen

fudgey brownies Ingredients

BROWNIE BATTER: 4 squares semi-sweet chocolate ½ cup butter 2⁄3 cup all-purpose flour ½ tsp. baking powder

¼ tsp. salt 2 eggs 1 cup sugar 1 tsp. vanilla

GLAZE: 2 squares semi-sweet Chocolate 2 tbsp. butter 2 tbsp. water

Instructions

BROWNIE BATTER: Melt chocolate with butter over hot water; cool. Sift flour with baking powder, and salt. Beat eggs on low speed of electric mixer; blend in sugar. Blend in chocolate mixture and vanilla. Stir in flour mixture. Fold in nuts. Spread into greased and floured 8” square pan. Bake at 350° F for 25 to 30 minutes or until brownies begin to pull away from sides of pan. GLAZE: Melt chocolate with butter and water over hot water; blend until smooth. Spread evenly over cooked brownies. COOKING TIP: For a fudgey brownie, be sure not to overbeat eggs.

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Quick Look BAKE AT: 350º F TIME: 10 - 12 min

good cookies Ingredients ½ lb shortening ½ lb butter

2 cups sugar 4 cups flour

Instructions

Mix together well. Form into balls and place on greased pan. Press flat. Touch with water and a bit of sugar. Bake at 350° F for about 12 minutes.

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Quick Look BAKE AT: 350º F TIME: 12 - 15 min MAKES: 2 ½ dozen

haZelnut biscotti Ingredients

1 cup all-purpose flour ½ cup sugar 1 tsp. cinnamon ¼ tsp. baking soda 1 cup shredded cheddar cheese

2 cups bran flakes 1 cup chopped apple ½ cup margarine, melted 1 egg, beaten

Instructions

Combine flour, sugar, cinnamon and baking soda. Add cheese, cereal and apple; mix lightly. Add margarine and egg, mixing just until moistened. Drop rounded teaspoonfuls of dough onto ungreased cookie sheet. Bake at 350° F, 12 to 15 minutes. Store in a container with a tight-fitting cover. COOKING TIP: This tasty, hearty cookie makes a great lunch box treat or an after-school snack for hungry students.

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Quick Look BAKE AT: 350º F TIME: 13 - 15 min

heart-shaped strawberry shortcakes Ingredients

1 can Pillsbury Original Grands Biscuits 3 cups fresh strawberries, sliced 1 ½ cups heavy whipping cream

2 tbsp. granulated sugar Powdered sugar for dusting

Instructions

Preheat the oven to 350° F. Line a cookie sheet with parchment paper. Using a heart shaped cookie cutter, press down on each biscuit to end up with a heart shaped biscuit. Place each biscuit onto the cookie tray. Bake in the oven for 13 to 15 minutes and the top of the biscuits are golden brown. Let cool for 10 minutes. Combine the heavy cream and granulated sugar together in a medium bowl. Whisk until the cream is at the soft peak stage. Cut the biscuits in half and place enough strawberries on the bottom half of the biscuit to cover the base. Spoon some of the cream onto the strawberries and place the top half of the biscuit onto the cream. Dust generously with powdered sugar and serve immediately.

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kipfel Recipes

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Quick Look

Ingredients

BAKE AT: 400º F

KIPFEL DOUGH: 2 cups boiled potatoes 2 cups flour sifted ½ tsp. salt, rubbed through a strainer 1 cup butter, cooled

FILLING: ¼ lb. walnuts, ground ¼ cup brown sugar ¼ cup butter softened

TIME: 20 min (for kipfel) 10 - 12 min (for kipfel cookies)

Instructions

Blend the butter into the flour. Add the potatoes and salt and knead into a smooth dough. Roll, using more flour if needed. Fold the dough over and roll again. Repeat the process five times. Roll 1⁄8” thick and cut into 3” squares. Blend the butter, sugar and walnuts into a smooth paste. Put a small amount of the mixture in the center of each square. Roll up the pieces of dough, beginning at a point. Bend into crescents and bake at 400° F for about 20 minutes. Sprinkle with powdered just before serving.

kipfel cookies Ingredients

½ lb. (2 sticks) margarine 1 package cream cheese 2 cups all-purpose flour, sifted ¼ tsp. salt

What is Kipfel? KIPFEL OR KIPFERLIN [EASTERN EUROPEAN] Kipfel, or Kipperlin, are small, crescent-shaped pastry with a filling of chopped nuts and brown sugar, (also known as rugalach), or a crescentshaped, butter-rich cookie with either a jam filling or a filling similar to that of the pastry.

Flavored jam or filling (to fill cookies with)

Instructions

Preheat oven to 400° F. Cream together margarine and cream cheese. Mix in flour and salt thoroughly. Chill dough until firm. Roll out dough to 1⁄8” thickness on a lightly flavoured board or pastry cloth. Cut into 3” circles with cookie cutter. Place jam/filling in center of each round. Fold over two opposite edges to meet in centre. Place on ungreased cookie sheet. Bake for 10 to 12 minutes. Let cool and transfer to wire rack. Sprinkle lightly with confectioner’s sugar if so desired.

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Quick Look BAKE AT: 350º F TIME: 8 - 10 min

low fat lemon crinkle cookies Ingredients

1 box lemon cake mix (any kind) 1 egg, lighten beaten 2 cups Cool Whip, thawed (8 oz. container) ½-1 cup powdered sugar

Instructions

Preheat oven to 350° F. In large bowl, combine cake mix, egg and Cool Whip. The batter will be sticky! Form dough into tablespoonfuls and roll in powdered sugar. Bake for 8 to 10 minutes, until the edges are golden. Allow to cool 1 minute on baking sheet; then remove. COOKING TIP: No need for oil or butter — these cookies are the lightest and softest cookies that cut down fat!

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Quick Look BAKE AT: 350º F TIME: 30 - 35 min

marble brownies Ingredients

1 package family size brownie mix 1 package cream cheese 1⁄3 cup sugar

1 egg ½ tsp. vanilla 1 package of chocolate chips

Instructions

Prepare brownie mix as directed on package for cake-type brownies. Combine softened cream cheese and sugar mixing well. Blend in egg and vanilla. Reserve ½ cup brownie batter; spread remaining batter onto bottom of greased 13x9” baking pan. Cover with cream cheese mixture; spoon on reserved brownie batter. Cut through batter with knife several times for marble effect. Sprinkle top with chocolate chips. Bake at 350° F, 30 to 35 minutes. Cool. Cut into squares. Add chunks of chocolate on top (optional). COOKING TIP: This recipe may be prepared several days in advance and frozen whole. Cut into squares before serving. To soften cream cheese in a microwave oven, microwave a 250 g package on high for 30 to 50 seconds.

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Quick Look BAKE AT: 350º F TIME: 12 min, 10 min for easy cookie recipe MAKES: 6 dozen

Ingredients

1 cup peanut butter 1 cup margarine 1 cup sugar 1 cup brown sugar, packed 2 eggs

1 tsp. vanilla 2 ½ cups all-purpose flour 1 tsp. baking powder 1 tsp. baking soda ½ tsp. salt

Instructions Types of Butter SMOOTH, CREAMY, CRUNCHY UNSWEETENED OR WHIPPED? When baking with peanut butter, the type can vary on the texture and taste you are going for. However, for the best taste, make sure the sugar content in the peanut butter you are baking with is about 10% sugar and your cookies will turn out to be delicious!

Cream peanut butter, margarine, sugar; blend in eggs and vanilla. Add flour sifted with baking powder, soda and salt; mix well. Form rounded teaspoons of dough in balls; place on ungreased baking sheets. Flatten slightly; crisscross with a fork. Bake at 350° F for about 12 minutes.

easy peanut butter cookies

Ingredients

1 cup creamy peanut butter 1 egg

1 cup sugar 1 tsp. vanilla

Instructions

Preheat oven to 350° F. Beat egg in large bowl with electric mixer on medium speed until foamy. Add remaining ingredients; beat until well blended. Shape into 1” balls. Place, 2 inches apart, on ungreased baking sheets. Flatten each ball, in criss-cross pattern, with tines of fork. Bake 10 minutes or until lightly browned. Cool 1 minute. Remove from baking sheets to wire racks; cool completely. COOKING TIP: No need for flour! These are so easy to make that they don’t require flour!

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peanut butter

Cookies

87


Quick Look BAKE AT: 350º F TIME: 26 - 28 min MAKES: 36 squares

skor fudge brownies Ingredients

1 cup of butter cut into pieces 6 oz unsweetened chocolate (6 squares) 1 ½ cups granulated sugar 4 eggs 1 ¼ cup flour

6 Skor chocolate bars, smashed 1-2 cups semi-sweet chocolate chips 2 tsp. vanilla ¼ tsp. salt

Instructions

In medium sauce pan, melt chocolate and butter over medium heat stirring often until melted and smooth. Remove from heat, stir in sugar. Beat in eggs and vanilla. Stir in flour and salt to make a smooth batter. Spread evenly in a 13x9” pan that you have lined with tin foil with edges overlapping the side. Bake on middle rack in 350° F for 18 minutes or until top is almost oil. Sprinkle Skor over top and bake another 8 to 10 minutes or until toothpick comes out with a few crumbs on it. Place pan on wire rack, sprinkle with chocolate chips and let stand for 5 minutes. Then spread chocolate evenly over squares. Let cool (overnight is best) in the fridge. Lift brownies out of pan, flip, peel away tin foil, flip back and cut.

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Quick Look PREPARATION: 45 min

sweet marie bars Ingredients

½ cup peanut butter ½ cup brown sugar ½ cup corn syrup

2 cups Rice Krispies ½ cups walnuts or unsalted peanuts

Instructions

Blend together peanut butter, brown sugar and corn syrup over low heat (do not cook). Mix together Rice Krispies, walnuts or unsalted peanuts and melted butter and form into small rolls or press into a pan and when cool, ice with chocolate icing.

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Quick Look FREEZE FOR: 6 hours MAKES:16 squares

tiramisu squares Ingredients

2 pkg. cream cheese, softened 1 can sweetened condensed milk 4 oz. white chocolate, melted 1 cup thawed Cool Whip whipped topping

3 T DISCs Tassimo Nabob Espresso, brewed and cooled 50 vanilla wafers 1 oz. semi-sweet chocolate, grated

Instructions

Line an 8� square pan with plastic wrap, with ends of wrap extending over sides. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk, then melted chocolate until blended. Whisk in Cool Whip. Pour espresso into small bowl. Dip both sides of 25 wafers, 1 at a time, in espresso; arrange on bottom of prepared pan. Cover with half each of the cream cheese mixture and grated chocolate. Repeat layers. Freeze 6 hours or until firm. Use plastic wrap handles to remove dessert from pan before cutting to serve. COOKING TIP: As a variation, prepare using 2⠄3 cup brewed strong Nabob Coffee.

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Quick Look BAKE AT: 350º F TIME: 25 min MAKES: 36 bars

triple layer nanaimo bars Ingredients

½ cup margarine or butter 1 ½ cups graham cracker crumbs 1 (200g) package flaked coconut

1 can sweetened condensed milk 1 package semi-sweet chocolate chips ½ cup creamy peanut butter

Instructions

Preheat oven to 350° F. In 13x9” baking pan, melt margarine in oven. Sprinkle crumbs evenly over margarine. Top evenly with coconut then sweetened condensed milk. Bake 25 minutes or until lightly browned. In small saucepan, over low heat, melt chips with peanut butter. Spread evenly over hot coconut layer. Cool 30 minutes. Chill thoroughly. Cut into bars. Store loosely covered at room temperature. COOKING TIP: If making in a glass dish, reduce the heat to 325° F.

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Flavoured

nanaimo bars

92


to create a flavoured filling... Substitute these filling ingredients in the recipe for ‘Triple Layered Nanaimo Bars’, found on the previous page (page 31)

baileys filling

Combine... 1⁄3 cup butter 3 tbsp. custard powder (or substitute vanilla jello pudding powder)

¼ cup Bailey’s Irish Cream 2-3 cups icing sugar

cappuccino filling

Combine... 2 tbsp. milk 3 tbsp. unsalted butter 2 tsp. instant coffee

½ tsp. vanilla 2 cups icing sugar

cherry filling

Combine... ¼ cup butter, softened 1 tbsp. cherry juice 1⁄3 cup Maraschino cherries, chopped 2 cups icing sugar Drop or 2 of red food coloring

For more variations TURN THE PAGE!

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grand marnier filling

Combine... 2 cups Icing Sugar Butter, softened 1 tbsp Orange rind; coarsely grated

1 ¼ cup Grand Marnier or orange liqueur

mint filling

Combine... 1⁄3 cup butter 3 tbsp. custard powder (or substitute jello pudding powder) 1¼ cup milk

3 cups icing sugar 1 tsp. peppermint flavoring 1 or 2 drops green food coloring

peanut butter filling

Combine... 2 tbsp. Custard powder ¼ cup milk 2 tbsp. butter, softened

raspberry filling

Combine... ¼ butter, softened ¼ raspberry jam 2 cups icing sugar, sifted

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1 ½ cup peanut butter, smooth 2 cup sugar icing sugar or confectioners, sifted


Quick Look BAKE AT: 375º F TIME: 8 - 12 min MAKES: 4 dozen

white chocolate macadamia nut cookies Ingredients

1 cup shortening 1 packed brown sugar ½ cup granulated sugar 2 eggs 1 ½ tsp vanilla

2 cups all-purpose flour 1 tsp. baking soda ½ tsp. salt 1 package white chocolate chips 1 cup coarsely chopped macadamia nuts

Instructions

Cream together shortening, brown and granulated sugar, eggs and vanilla, until creamy. Combine all-purpose flour, baking soda and salt. Gradually blend into creamed mixture. Stir in white chocolate chips and coarsely chopped macadamia nuts. Drop from spoon onto ungreased cookie sheet. Bake at 375° F for 8 to 12 minutes. COOKING TIP: You can substitute pecans, walnuts, almonds or hazelnuts if desired.

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muffins

96


Warm the Heart with Your Oven Muffins are one of the most diverse types of bakery items to make. They can be anything from chocolatey to fruity or from sweet to savory. Not only for breakfast or desserts, these muffins can make for delicious snacks, perfect accompaniments to soups or salads, and even welcome guests at the dinner table.

preheat that oven and get to that baking...

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Quick Look BAKE AT: 350º F TIME: 22 - 25 min

apple cinnamon oat bran muffins Ingredients

½ cup oat bran 1 cup whole-wheat flour ¼ cup ground flaxseed 1 tsp. baking soda 1 ½ tsp. baking powder 1 tsp. ground cinnamon

Instructions

1 tsp. nutmeg 1 egg, beaten 4 tbsp. canola oil ¼ cup sugar 1⁄3 cup applesauce ¼ cup chopped pecans

Preheat oven to 350º F. In a large bowl, whisk together bran, flour, flaxseed, baking soda, baking powder, cinnamon, and nutmeg. In a separate bowl, whisk together egg and oil until smooth. Stir in applesauce and sugar. Combine mixtures and fold in pecans. Spoon batter into paper-lined muffin cups. Bake for 22 to 25 minutes or until tops spring back when lightly touched. Cool on a wire rack.

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Quick Look BAKE AT: 375º F TIME: 20 min

apple cinnamon muffins Ingredients

MUFFIN BATTER: ½ cup butter or margarine ¾ cup white sugar 1 egg, beaten 1 cup buttermilk 1 tsp. salt

1 ½ cup diced apple 1 cup all-purpose flour ¾ cup whole wheat flour 1 tsp. baking soda 1 tsp. cinnamon

TOPPING: 1 tsp. cinnamon 2-3 tbsp. white sugar

Instructions

Blend margarine, sugar and egg until smooth. Add buttermilk, salt, apples and mix well. Stir together flour, soda, cinnamon and add stirring only to moisten. Spoon into greased muffin cups and sprinkle with topping. Bake 375° F for 20 minutes.

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Quick Look BAKE AT: 375º F TIME: 15 - 20 min

applesauce bran muffins Ingredients

1 cup bran cereal ¼ cup milk 1 cup applesauce 1⁄3 cup oil 1 egg 1 ½ cup all purpose flour

3 tsp. baking powder ½ tsp. baking soda ½ tsp. salt 1 tsp. cinnamon 1⁄3 cup brown sugar

Instructions

Stir bran cereal, milk, applesauce, oil and egg together. Stir together dry ingredients. Add bran mixture to dry ingredients, stirring to moisten. Bake at 375° F for 15 to 20 minutes. COOKING TIP: Raisins or nuts or both may be added to this batter.

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Quick Look BAKE AT: 375º F TIME: 20 min

applesauce oatmeal muffins Ingredients

1 cup flour 3 tsp. baking powder ½ tsp. cinnamon ½ tsp. salt ¼ tsp. nutmeg ¾ cup rolled oats

¼ cup brown sugar 1 egg ¼ cup oil 1⁄3 cup milk 2⁄3 cup applesauce

Instructions

Mix dry ingredients well with a fork. Beat egg, then add oil and milk. Stir in applesauce. Stir this into dry ingredients mixing only until moistened. Spoon into greased muffin cups and bake at 375° F for 20 minutes.

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Quick Look BAKE AT: 375º F TIME: 15 - 20 min

apple raisin muffins Ingredients

4 eggs 2 cup white sugar 1 ½ cup oil 1 ¾ cup applesauce 3 cup all-purpose flour

Instructions

1 tbsp. cinnamon 2 tsp. baking powder 2 tsp. baking soda 1 tsp. salt 2 cup raisins

Beat eggs slightly. Add sugar, oil and applesauce and beat thoroughly. Add dry ingredients and blend until smooth. Stir in raisins. Fill greased muffin cups 2⁄3 full and sprinkle brown sugar on the top of batter. Bake at 375° F for 15 to 20 minutes.

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Quick Look BAKE AT: 350º F TIME: 20 min

apricot-oatmeal muffins Ingredients

1 ¼ rolled oats (regular or instant) 1 cup flour 1⁄3 cup granulated sugar 1 tbsp baking powder ½ tsp salt 2⁄3 cup milk

1 4 ½ oz jar apricot purée (baby food) 1 egg ¼ cup oil 1 tsp vanilla ½ cup chopped dried apricots 1⁄3 cup raisins

Instructions

Measure first five ingredients in large bowl and mix well. Mix milk, purée, egg, oil, and vanilla in another bowl. Add wet ingredients to dry and stir until moist. Fold in apricots and raisins. Fill greased muffins cup 2⁄3 full and bake at 350° F for 20 minutes.

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Quick Look BAKE AT: 375º F TIME: 15 - 20 min

bacon corn muffins Ingredients

½ lb. bacon 1 cup all purpose flour 1 cup cornmeal 2 tbsp. baking powder

½ tsp. salt 1-10 oz. can cream corn ½ cup milk 1 egg, beaten

Instructions

Cook bacon until brown and crisp. Drain on paper towel and crumble. Set aside. Reserve ¼ cup bacon fat. Mix flour, cornmeal, sugar, baking powder and salt. In small bowl, beat corn, milk, egg and bacon dripping. Stir into flour mixture and fold in bacon pieces. Bake at 375° F for 15 to 20 minutes or until done. Serve warm.

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Quick Look BAKE AT: 400º F TIME: 20 min

banana bran muffins Ingredients

1 cup flour 1 tbsp baking powder ½ tsp salt ¼ cup sugar 2 cups Bran Flakes or Raisin Bran

1 egg 3 tbsp, oil ½ cup nuts (optional) 2⁄3 cup milk 1 2⁄3 cup mashed bananas

Instructions

Combine ingredients into bowl. Pour mix into greased muffin tins at 400° F for 20 minutes.

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Quick Look BAKE AT: 375º F TIME: 20 min

banana oatmeal muffins Ingredients

1 cup rolled oats 1 cup milk 2 cups all-purpose flour ½ cup white sugar 5 tsp baking powder 1 tsp baking soda 1 tsp salt

Instructions

½ tsp cinnamon ¼ tsp nutmeg ½ cup melted margarine and cooled 2 eggs 2 tsp vanilla 2 cup mashed bananas (4-5 medium)

Combine oats and milk and set aside. In large bowl, mix flour, sugar, salt, baking powder, soda, cinnamon and nutmeg. To soaked mixture, add melted margarine, eggs, vanilla and bananas. Add wet mixture to dry ingredients and stir only until the flour is moistened. Fill greased muffin cups and bake at 375° F for 20 minutes.

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Quick Look BAKE AT: 375º F TIME: 15 - 20 min MAKES: 8 med. muffins

basic muffin batter Ingredients

1 cup all–purpose flour 2 tsp baking powder ½ tsp salt

½ cup sugar ¼ cup melted butter or margarine 1 egg

Instructions

Stir together dry ingredients. Add melted butter and beaten egg to milk. Add liquid to dry, stirring only to moisten. To this batter, add anything you have on the shelf — chocolate chips, butterscotch chips, peanut butter chips, fruit, nuts, etc. or add nothing — serve with your scrambled eggs for breakfast with your favourite homemade jam or jelly. Bake 375° F for 15 or 20 minutes.

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Quick Look BAKE AT: 350ยบ F TIME: 15 - 20 min

beer muffins Ingredients

3 cups all purpose flour 5 teaspoon baking powder Half teaspoon salt

Instructions

3 tablespoons white sugar One bottle of beer

Measure dry ingredients into bowl and pour beer over stirring to blend. Spoon into greased muffin cups and brush tops with butter. Bake at 350 for 15 to 20 minutes. Serve hot. A little grated cheddar cheese sprinkled on top before baking makes them even better. Serve with traditional German food, cabbage rolls pigtails etc.

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Quick Look BAKE AT: 375º F TIME: 15 - 20 min MAKES: 8 med. muffins

best ever banana muffins Ingredients 2 large bananas ¾ cup white sugar 1 egg 1 tsp baking soda

1 tsp baking powder ½ tsp salt 1 ½ cup all-purpose flour 1⁄3 cup melted butter

Instructions

Mash bananas. Add sugar and slightly beaten egg. Add melted butter. Add dry ingredients and bake at 375° F for 20 minutes.

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Quick Look BAKE AT: 400º F TIME: 20 - 30 min

blueberry buttermilk muffins Ingredients

2 ½ cups flour 1 ½ teaspoons baking powder ½ teaspoon baking soda ¾ cup sugar ¼ teaspoon salt

Instructions

2 eggs, beaten 1 cup buttermilk 4 ounces butter or ½ cup canola oil 1 ½ cups blueberries 1 teaspoon vanilla (optional)

Sift dry ingredients together in a large bowl. In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly. Make a well in dry ingredients and pour in liquid ingredients, mixing quickly. Fold in blueberries. Spoon batter into greased muffin cups and bake till golden brown. Bake at 400 F for 20 to 30 minutes.

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Quick Look BAKE AT: 375º F TIME: 15 - 20 min MAKES: 8 med. muffins

blueberry oatmeal muffins Ingredients

1 cup all purpose flour 2 tsp baking powder ½ tsp salt ½ tsp cinnamon ¾ cup rolled oats

½ cup lightly packed brown sugar 1 egg 1 cup milk ¼ cup melted margarine ¾ cup fresh or frozen blueberries

Instructions

Stir dry ingredients together. Add sugar and rolled oats. Beat together in large bowl, egg, milk and melted margarine. Add the dry ingredients and stir just until moistened. Fold in blueberries. Bake 375° F for 20 minutes or until brown. COOKING TIP: Elderberries or any other local fruit in season would be delicious.

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Bran muffins

112


Quick Look

Ingredients

5 cups all-purpose flour 4 cups bran flakes cereal 3 cups white sugar 1 tbsp and 2 tsp baking soda

2 tsp salt 4 eggs, beaten 1 cup melted shortening, cooled 4 cups buttermilk

Instructions

Preheat the oven to 400 F. In large mixing bowl, sift flour. Add the cereal, sugar, baking soda and salt; stir to combine. Add eggs, shortening and buttermilk; mix well. Cover bowl and store batter in refrigerator for at least 24 hours before using. Batter will keep in the refrigerator for up to 6 weeks. Batter should remain covered and should not be stirred. Scoop batter into lined or lightly greased muffin cups, filling each cup 2⁄3 full. Bake at 400 F for 15 to 20 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.

refrigerator bran muffins

Ingredients

2 cups All Bran cereal 2 cups boiling water 1 cup egg substitute 4 cups buttermilk 2 ½ cups sugar 1 cup vegetable oil

3 cups whole wheat flour 2 cups unbleached flour 5 tsp baking soda 1 ¼ tsp salt (optional) 2 cups dried fruit (optional) 4 cups bran cereal

BAKE AT: 400º F TIME: 15 - 20 min

Add to the Bran TRY ADDING THESE INGREDIENTS TO YOUR BRAN MUFFINS TO CREATE A NEW VARIATION: Almonds, apples, apricots, bananas, blueberries, cherries, chocolate chips, cinnamon, coconut, cranberries, ginger, peaches, plums, prunes, nutmeg, oranges, raisins, and walnuts TRY TO AVOID THESE: Large fruits like strawberries (take up too much room), fruit juice (creates unpleasant density), or too much fruit (too moist and go bad quicker)

Instructions

In a small bowl, pour boiling water over the All Bran cereal and let stand until softened. In a large bowl, mix eggs, buttermilk, sugar and oil. Add the All Bran mixture to the egg mixture. Stir in the next four ingredients, just until moistened. If using dried fruit, add during this stage also. Stir in Bran Buds or 100% Bran cereal. Batter may be covered and stored in refrigerator for up to three weeks and baked as needed. Preheat oven to 375° F. Pour about ¼ cup of the batter into muffin tins that have been sprayed with non-stick coating or tins lined with cupcake papers. Bake for 15 minutes (20 for chilled batter). Yields 56 muffins. COOKING TIP: Can be refrigerated for up to 3 weeks.

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Quick Look BAKE AT: 400º F TIME: 20 - 25 min MAKES: 12 muffins

branana yogurt muffins Ingredients

1 ½ cups all-purpose flour 1 cup bran cereal 1 tsp Magic Baking Powder 1 tsp baking soda ½ cup firmly-packed brown sugar

Instructions

½ cup chopped nuts 2 eggs 1 cup mashed ripe bananas (2 or 3 medium) ½ cup plain yogurt ½ cup butter or margarine, melted

Grease large muffin tins or line with paper baking cups. Combine all dry ingredients and nuts in a large bowl, set aside. Beat eggs in a small bowl with a fork. Stir in bananas, yogurt and margarine. Add to dry ingredients, mix only until moistened. Spoon batter into muffin cups, generously filling to the top. Bake at 400° F for 20 to 25 minutes or until done. Remove from muffin cups and cool on a wire rack. Store in an airtight container. Muffins freeze well.

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Quick Look BAKE AT: 375º F TIME: 15 - 20 min

carrot nut muffins Ingredients

1 cup white sugar ¾ cup oil 2 eggs 1 tsp baking soda (dissolved in 1 tbsp warm water) ½ tsp salt

1 tsp baking powder 1 tsp vanilla 1 ½ cup all purpose flour 1 cup walnuts 1 cup grated carrots

Instructions

Beat sugar, oil and eggs. Add baking soda, water and vanilla. Mix well. Add flour, salt and baking powder and mix until moistened. Stir in grated carrots and nuts. Bake at 375° F for 15 to 20 minutes. COOKING TIP: These are also good with currants, raisins, quartered maraschino cherries, orange or lemon rind or cut peel. Your leftover Christmas fruit is ideal.

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Quick Look BAKE AT: 400º F TIME: 20 min

carrot pineapple muffins Ingredients

1 ½ cups all-purpose flour 1 cup bran cereal 1 tsp Magic Baking Powder 1 tsp baking soda ½ cup firmly-packed brown sugar

Instructions

½ cup chopped nuts 2 eggs 1 cup mashed ripe bananas (2 or 3 medium) ½ cup plain yogurt ½ cup butter or margarine, melted

In beater bowl, combine sugar, oil and beaten eggs. In another bowl, combine flour, baking powder, soda, cinnamon and salt and mix well. Add dry ingredients to the sugar and oil mixture and stir to moisten. Add grated carrots, pineapple and vanilla. Filled greased muffin cups to the top and bake at 375° F for 20 minutes. COOKING TIP: Chopped nuts may be added if desired.

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Quick Look BAKE AT: 375º F TIME: 20 min

carrot wheat muffins Ingredients

1 cup all purpose flour

½ cup whole wheat flour 2 tsp baking powder ½ tsp salt ¼ cup brown sugar ½ tsp cinnamon 1⁄8 tsp all spice 1 cup carrots, coarsely grated

1 tsp grated orange rind 1 egg 1 cup milk ¼ cup molasses ¼ cup melted butter ½ cup raisins ¼ cup chopped nuts

Instructions

Measure dry ingredients in large bowl. Stir in carrots and rind. In small bowl beat egg with milk, molasses and melted butter. Add to dry ingredients all at once, stirring just to moisten. Fold in raisins and nuts. Fill greased muffin cups ¾ full. Bake at 375° F for 20 minutes.

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Quick Look BAKE AT: 400º F TIME: 20 - 25 min MAKES: 10 muffins

cheddar bacon muffins Ingredients

10 slices bacon, chopped 1 ¾ cups all-purpose flour 2 tbsp sugar 1 tbsp baking powder 1 tsp salt

1 ½ cups shredded cheddar cheese 1 egg, beaten 1 cup milk 3 tbsp butter, melted

Instructions

Cook bacon until crisp. Drain well reserving 2 tbsp drippings. In large bowl, combine flour, sugar, baking powder and salt; stir in cheese and bacon. In small bowl combine egg, milk, butter and reserved bacon drippings. Add to dry ingredients; stir just until moistened. Divide batter among 10 medium (2 ½ inch) greased muffin cups (cups will be very full). Bake at 400° F for 20 to 25 minutes. COOKING TIP: To make a variation of these, omit bacon. Substitute 2⁄3 cup chopped cooked ham. Substitute swiss cheese for cheddar. Increase melted butter to 1⁄3 cup.

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Quick Look BAKE AT: 375Âş F TIME: 20 min MAKES: 8 large muffins

cheddar cornmeal muffins Ingredients

1 cup all-purpose flour Half cup cornmeal One heaping teaspoon baking powder Half teaspoon salt Pinch of cayenne

1 cup milk One egg Âź cup melted butter or margarine One and a half cups grated sharp cheddar cheese

Instructions

Stir together flour cornmeal baking powder salt and cayenne. Beat eggs with milk and butter and add to dry ingredients stirring to moisten. Stir in 1 cup cheese and spoon into greased muffin cups. Bake 375 for 15 to 20 minutes. Serve hot with butter or freeze and reheat before serving. These are delicious with homemade soups chili or salads. COOKING TIP: To make a variation of these, add half cup cooked crumbled bacon to the batter.

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Quick Look BAKE AT: 375º F TIME: 20 - 30 min

cheese bran muffins Ingredients

1 cup whole bran 1 ½ sour milk or buttermilk ¼ cup margarine ¼ cup white sugar 1 egg

Instructions

1 ½ cup flour 2 tsp baking powder ½ tsp salt ¼ tsp baking soda 1 cup shredded old cheddar cheese

Soak bran in sour milk. Cream margarine and sugar. Beat in egg. Stir together dry ingredients and add to creamed mixture alternatively with the bran, starting and ending with flour mixture. Stir in cheese. Filled muffin cups bake at 375° F for 20 to 30 minutes. Serve warm.

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Quick Look BAKE AT: 375º F TIME: 15 - 20 min

cheese and ginger muffins Ingredients

1 ½ cup flour 2 tsp. baking powder ½ tsp. baking soda 1 tsp. ground ginger ½ tsp salt Dash cayenne

1 egg ½ cup milk ½ cup corn syrup ¼ cup margarine 1 cup grated old cheddar cheese

Instructions

Mix dry ingredients in bowl. Melt margarine. Add beaten egg, milk and corn syrup and mix well. Combine dry ingredients with egg mixture and mix until moistened. Stir in grated cheese. Fill greased muffin cups and bake at 375° F for 15 to 20 minutes. If desired, sprinkle tops with more grated cheese before baking. Serve hot.

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Quick Look BAKE AT: 375º F TIME: 15 - 20 min

cheese and onion muffins Ingredients

1 ½ cup flour 1 tbsp. baking powder 1 tbsp. white sugar ¼ tsp. salt 1 cup shredded old cheddar cheese

Instructions

1 package onion soup mix 1 cup milk 1 egg ¼ cup oil

Stir together dry ingredients and stir in the cheese. Combine soup mix and milk. Let stand 5 minutes. Beat egg, milk mixture and oil and add to dry ingredients mixing lightly just to combine. Spoon into well greased muffin cups and bake at 375° F for 15 to 20 minutes. Serve hot.

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Quick Look BAKE AT: 375º F TIME: 15 - 20 min

cherry muffins Ingredients

1 ½ cup all purpose flour ½ cup white sugar 2 tsp. baking powder ½ tsp. salt

3 tbsp. melted butter 2 eggs 1 cup cherry juice and milk combined ½ small bottle maraschino cherries, cut up

Instructions

Stir together dry ingredients and add the cherries. Mix eggs, milk and cherry juice (½ and ½) and melted butter. Stir the liquid ingredients into the flour mixture just to moisten. Bake at 375° for 15 to 20 minutes.

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Quick Look BAKE AT: 375º F TIME: 20 min

chocolate cheesecake muffins Ingredients

1-3 oz. package cream cheese 2 tbsp. granulated sugar 1 cup all purpose flour ½ cup sugar 3 tbsp. unsweetened cocoa powder 2 tsp. baking powder

½ tsp. salt 1 egg, beaten ¾ cup milk 1⁄3 cup cooking oil Powdered sugar

Instructions

In small bowl, beat cream cheese and 2 tbsp. sugar until light and fluffy. Set aside. In large bowl, stir together flour, ½ cup sugar, cocoa, baking powder and salt. Make a well in dry ingredients. Combine egg, milk and oil. Add all at once to dry ingredients and stir to moisten (batter should be lumpy). Spoon about 2 tbsp. of chocolate batter into each greased cup. Drop 1 tsp. of cream cheese on top and then more chocolate batter. Bake at 375° F for 20 minutes. Dust with powdered sugar if desired.

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Quick Look BAKE AT: 375º F TIME: 20 min

chocolate chip muffins Ingredients

1 ½ cup flour ½ cup white sugar 3 tsp. baking powder ¼ tsp. salt

1 cup milk 1⁄3 cup melted butter 1 egg 1 cup chocolate chips

Instructions

Mix dry ingredients and add chocolate chips. Combine egg, milk and butter and stir into flour mixture. Do not beat. Bake at 375° F for 20 minutes. COOKING TIP: A few chocolate chips melted and drizzled over tops when slightly cooled are great for chocolate lovers.

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Quick Look BAKE AT: 375º F TIME: 15 - 20 min

christmas morning cranberry muffins Ingredients

1 cup cranberries ¼ cup white sugar 1 ½ cup all purpose flour 2 tsp. baking powder 1 tsp. salt ½ tsp. cinnamon

Instructions

¼ tsp. ground all spices 1 beaten egg ¼ tsp. grated orange peel ¾ cup orange juice 1⁄3 cup melted butter or margarine ¼ cup chopped walnuts

Coarsely chop cranberries. Sprinkle with ¼ cup sugar and set aside. In bowl, stir together flour, sugar, baking powder, salt, cinnamon, all spice and make a well in the centre. Combine egg, orange peel, orange juice and melted butter. Add all at once to the flour mixture stirring to moisten. Fold in cranberry mixture and nuts. Fill greased muffin cups and bake at 375° F for 15 to 20 minutes or until golden.

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Quick Look BAKE AT: 375º F TIME: 20 min

coffee date muffins Ingredients

1 cup dates, chopped 2⁄3 cup strong hot coffee ½ tsp. cinnamon 2⁄3 cup shortening or margarine 1 cup brown sugar 2 eggs

1 ½ cup flour 1 tsp. baking powder ½ tsp. baking soda ½ tsp. salt ½ cup icing sugar

Instructions

Combine dates, cinnamon and coffee and let stand 20 minutes to soften dates. Cream shortening, sugar and add 1 egg at a time and beat. Add date mixture. Mix dry ingredients together and add stirring just to moisten. Bake at 375° F for 20 minutes. Ice with icing sugar and 1 tbsp. coffee when slightly cooled.

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Quick Look BAKE AT: 375º F TIME: 15 - 20 min

coffee walnut muffins Ingredients

1 tbsp. instant coffee ½ cup hot water ½ cup whole milk or cream 1 egg, beaten ½ cup melted shortening or oil

Instructions

1 ½ cup flour 3 tsp. baking powder 1⁄3 cup white sugar 1 tsp. salt ½ cup chopped walnuts

Dissolve coffee in hot water and add the cream, beaten egg and shortening. Stir flour, baking powder, salt and sugar together and stir in the walnuts. Pour liquid ingredients into the dry and mix only to moisten. Spoon into greased muffin cups and bake at 375° F for 15 to 20 minutes.

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Quick Look BAKE AT: 375º F TIME: 15 - 20 min

cornmeal muffins Ingredients

1 cup flour 1 tbsp baking powder ½ tsp salt ½ white sugar

1 cup cornmeal ½ cup butter or margarine 1 egg ¾ cup milk

Instructions

Mix dry ingredients together and stir in cornmeal. Melt butter, add egg and milk and combine well. Stir liquid ingredients into dry and combine just until moistened. Fill greased muffin cups and bake 375° F for 15 to 20 minutes. Serve hot. COOKING TIP: To make a variation of these, add ½ cup corn niblets or ½ cup crumbled bacon.

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Quick Look BAKE AT: 375º F TIME: 20 min

crunchy bran muffins Ingredients

1 cup buttermilk 1 tsp baking soda 1 cup flour ¼ tsp. salt ½ cup butter or margarine ¾ cup brown sugar

1 egg 1 tbsp. molasses 1 cup bran ¼ cup each raisins or currants

Instructions

Combine buttermilk and soda and set aside. Cream butter and brown sugar thoroughly. Add egg and beat well. Add buttermilk and soda, then molasses and bran and blend. Stir in flour and salt mixture and fold in fruit and nuts. Spoon into well-greased muffin cups and bake at 375° F for 20 minutes or until done. COOKING TIP: Instead of raisins or currants, finely chopped nuts and dates can be substituted.

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Quick Look BAKE AT: 375º F TIME: 15 - 20 min

dallas' oatmeal carrot muffins Ingredients

1 cup buttermilk 1 cup quick-cooking oats (not instant) 1 egg, beaten ½ cup brown sugar 1⁄3 cup melted butter or margarine 1 cup finely shredded coconuts

1 tsp. vanilla Grated rind of 1 orange 1 cup whole wheat or all purpose flour 2 tsp. baking powder 1 tsp. baking soda 1 tsp. salt

Instructions

Pour buttermilk over oats in bowl. Add beaten egg, melted butter, sugar, carrots, vanilla and orange rind and mix thoroughly. Combine flour, baking powder, soda and salt and mix. Add to oat mixture stirring just until moist. If desired, add raisins or dates at this point. Fill greased muffin cups. Bake at 375° F for 15 to 20 minutes.

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Quick Look BAKE AT: 375º F TIME: 15 - 20 min

date muffins Ingredients

1 cup chopped dates 1 tsp. baking soda ¼ cup margarine or shortening 1 cup boiling water 1 cup brown sugar

Instructions

1 beaten egg 1 cup bran 1 tsp. baking powder 1 cup all-purpose flour

Pour boiling water over mixture of chopped dates, baking soda and margarine and let cool. Add brown sugar to egg and add to cooled date mixture. Add bran, baking powder and all-purpose flour. Stir to moisten. Bake at 375° F for 15 to 20 minutes.

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Quick Look BAKE AT: 375º F TIME: 20 min

gingersnap raisin muffins Ingredients ¼ cup margarine ¼ cup white sugar 1 egg ½ cup molasses 1 cup flour 1 tsp. baking soda

¼ tsp. salt ½ tsp. cinnamon ½ tsp. ginger ¼ tsp. cloves ½ cup hot water 1 cup raisins

Instructions

Cream margarine and sugar. Add egg and molasses and beat. Stir together flour, baking soda, salt, cinnamon, ginger and cloves. Stir into molasses mixture and gradually add the hot water and stir until smooth. Stir in raisins which have been plumped in hot water and squeezed dry. Fill greased muffin cups and bake at 375° F for 20 minutes.

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Quick Look BAKE AT: 375º F TIME: 15 - 20 min

health food muffins Ingredients

1 ¼ cup flour 2 tsp. baking powder 2 cup granola ¼ cup brown sugar 1 tsp. salt

Instructions

1⁄3 cup oil 1 cup milk 1 tsp. vanilla 1⁄3 cup molasses

Mix together dry ingredients. Blend oil, milk, vanilla and molasses. Pour mixture over dry and stir to moisten. Spoon into well-greased muffins, sprinkle more granola on top. Bake 375° F for 15 to 20 minutes.

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Quick Look BAKE AT: 350º F TIME: 15 - 17 min

honey apple cinnamon muffins Ingredients

MUFFIN BATTER: 1 cup whole wheat flour ½ tsp. baking powder 1 tsp. cinnamon ½ tsp. nutmeg ¼ tsp. allspice ¾ tsp. baking soda ¼ tsp. salt 1 egg 1⁄3 cup honey

¼ cup & 2 tbsp. olive oil or canola oil 1 tsp. vanilla extract ¼ cup plain yogurt or buttermilk 1 cup peeled and chopped apple MUFFIN TOPPING (OPTIONAL): 1⁄3 cup whole wheat flour ½ cup unrefined brown sugar 2 tbsp. melted butter 2 tsp. cinnamon

Instructions

Preheat the oven to 350° F. Line a muffin tin with 8 muffin liners. In a medium bowl, whisk together the dry ingredients. In another bowl, whisk the egg. Add the honey, olive oil and vanilla. Keep stirring until it’s well combined, and then add the yogurt or buttermilk. Add the flour mix to the wet mix. Then fold in the apples. Fill the liners with the batter, filling almost all the way to the top. Combine the streusel ingredients. Bake for about 15 to 17 minutes. COOKING TIP: If you don’t want to make the streusel, add some cinnamon sugar (1 tbsp. unrefined or brown sugar and 1 tsp. cinnamon) to the top of the muffins. It adds a wonderful crust and a little extra sweetness.

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Quick Look BAKE AT: 400º F, 375º F for easy recipe TIME: 15 - 20 min MAKES: 12 large muffins

Cooking Tip To add more of a variation, consider drizzling liquid honey on top or add almonds, walnuts, pecans or any other type of nut

Ingredients

1 cup milk 1 tbsp. vinegar 1 egg 1⁄3 cup vegetable oil ¼ cup liquid honey 1 tsp. vanilla 1 ½ cups bran cereal

1 cup raisins or chopped dates 1 ½ cups all-purpose flour ¾ cup firmly-packed brown sugar 1 tsp. baking soda ½ tsp. Magic Baking Powder ½ tsp. nutmeg

Instructions

Grease 12 large muffin tins of line with paper baking cups. Combine milk and vinegar; set aside. Beat egg in mixing bowl with a fork. Blend in oil, honey, vanilla and soured milk. Stir in bran cereal and raisins or dates; set aside. Combine remaining ingredients in another bowl. Stir liquid mixture into dry ingredients, stirring just until moistened. Spoon batter into cups, generously filling each to the top. Bake at 400° F for 15 to 20 minutes. Cool.

easy honey bran muffins

Ingredients

1 cup natural bran 1 cup buttermilk 1⁄3 cup butter or margarine ½ cup brown sugar 2 tbsp. honey

1 egg 1 cup all-purpose flour 2 tsp. baking powder ½ tsp. baking soda 1 tsp. salt

Instructions

Soak bran in buttermilk while preparing the rest. Cream butter and brown sugar. Beat in the honey and egg. Add the bran and buttermilk. Stir together the flour, baking powder, baking soda and salt. Add dry ingredients and stir until moistened. Bake at 375° F for 15 to 20 minutes.

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Honey

bran muffins

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Quick Look BAKE AT: 375º F TIME: 15 - 20 min

honey-carrot date muffins Ingredients

¼ cup butter or margarine ½ cup honey ½ cup milk 2 eggs 1 ½ cup flour

1 heaping tsp baking powder 1 tsp. salt 1 cup grated carrots (2 medium carrots) 1 cup pitted, chopped dates

Instructions

Melt butter and honey. Stir in eggs and milk and beat. Combine dry ingredients and stir thoroughly. Stir in liquid mixture and fold in carrots and dates. Bake at 375° F for 15 to 20 minutes. COOKING TIP: Delicious when heated and served with butter, cream cheese or marmalade.

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Quick Look BAKE AT: 375º F TIME: 15 - 20 min

Jam filled muffins Ingredients

1 ½ cup flour ¼ cup white sugar 2 tsp. baking powder ½ tsp. baking soda ½ tsp. salt ¼ cup butter or margarine

1 cup plain yogurt ¼ cup milk 1 egg ½ tsp. vanilla Jam or jelly

Instructions

Blend dry ingredients. Melt butter. Take off heat and stir in yogurt and milk and blend. Beat in egg and vanilla. Add butter mixture to dry ingredients and stir until moistened. Spoon half of batter into well greased cups. Place about 1 tsp. jam or jelly in each muffin and top with remaining batter. Bake at 375° F for 15 to 20 minutes. Dust with confectioner’s sugar.

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Quick Look BAKE AT: 375º F TIME: 15 - 20 min

lemon tea muffins Ingredients

LEMON BATTER 1 cup all purpose flour ½ cup sugar 1 heaping tsp baking powder 1 tsp. salt ¼ cup melted butter ½ cup fresh lemon juice 2 eggs 1 finely grated lemon rind

TOPPING ¼ cup melted butter 1 tbsp. lemon juice ½ cup white sugar

Instructions

LEMON BATTER Combine dry ingredients and blend well. Melt butter. Remove from heat and stir in lemon juice, eggs and lemon rind. Stir egg mixture into dry ingredients and stir only to moisten. Bake at 375° F for 15 to 20 minutes until nicely browned. Remove from pan while warm and dip in topping. TOPPING Mix melted butter and lemon juice. Measure sugar in separate dish. Dunk top of muffins into butter, then sugar. COOKING TIP: A cup of raisins may be added to this batter for variation.

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Quick Look BAKE AT: 375º F TIME: 15 - 20 min

lemonade muffins Ingredients

1 ½ cup flour ¼ cup white sugar 2 ½ tsp baking powder ½ tsp salt 1 egg, beaten

1-6 oz. can (2⁄3 cup) frozen lemonade, thawed ¼ cup milk 1⁄3 cup cooking oil ½ cup chopped walnuts

Instructions

Mix dry ingredients. Combine egg, ½ cup lemonade, milk and oil. Add to dry ingredients and stir to moisten. Gently stir in nuts. Fill greased muffin cups and bake at 375° F for 15 to 20 minutes or until done. While hot, brush with remaining lemonade and sprinkle with white or brown sugar.

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Quick Look BAKE AT: 350º F TIME: 20 - 25 min

lorna's apple muffins Ingredients

¼ cup shortening or margarine ¾ cup white sugar ½ tsp. vanilla 1 egg, beaten 1 cup all-purpose flour ½ tsp. baking soda

Instructions

1 tsp. baking powder ¼ tsp. salt ½ tsp. cinnamon ¼ tsp. nutmeg 1 ½ cup chopped apples 1 tbsp. cream

Cream shortening and sugar. Add vanilla and beaten egg. Stir together dry ingredients and add, stirring just to moisten. Add apples and cream gently. Fill greased muffin cups and bake 350° F for 20 to 25 minutes.

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Quick Look BAKE AT: 350º F TIME: 20 min

maple syrup muffins Ingredients

MAPLE SYRUP BATTER: 1 ½ cup flour ¼ cup white sugar 2 tsp. baking powder ½ tsp. baking soda ½ tsp. salt ¼ cup butter or margarine 1 cup plain yogurt ¼ cup milk 1 egg ½ tsp. vanilla Jam or jelly

GLAZE: 1 tbsp. butter ½ cup icing sugar 1 tbsp. maple syrup

Instructions

Soften margarine and blend in sugar and salt. Add dry ingredients and blend with pastry cutter until crumbly. Mix in oats. Blend milk and syrup together in measuring cup and pour over dry ingredients, stir to moisten. Bake at 350° F for 20 minutes. Spread glaze over when slightly cooled.

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Quick Look BAKE AT: 375º F TIME: 15 - 20 min

maple walnut muffins Ingredients

BATTER: 1 cup flour ½ cup whole wheat flour 2 tsp. baking powder 1 tsp. salt ½ tsp. cinnamon ¼ cup butter or margarine 1⁄3 cup pure maple syrup 2⁄3 cup milk 1 egg ½ tsp. maple extract ½ cup chopped walnuts

TOPPING: 2 tbsp. sugar 3 tbsp. finely chopped nuts ¼ tsp. cinnamon

Instructions

In bowl, combine dry ingredients except nuts. Melt butter. Add syrup and milk, then beat in egg and maple extract. Stir butter mixture into dry ingredients and stir to moisten. Stir in walnuts. Sprinkle tops of muffins batter with sugar-nut topping. Bake at 375° F for 15 to 20 minutes. SUGAR-NUT TOPPING: Combine 2 tbsp. sugar with ¼ tsp. cinnamon and 3 tbsp. finely chopped nuts.

COOKING TIP: These would also be delicious using pecans instead of walnuts.

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Quick Look BAKE AT: 375º F TIME: 20 min

marmalade muffins Ingredients

Peel of 1 grapefruit and 1 orange 1 ½ cup buttermilk 1 cup white sugar 1 tsp. salt ½ cup margarine

1 ¾ cup flour 2 tsp. baking powder ½ tsp. baking soda

Instructions

Cut complete grapefruit and orange skins into blender. Pour in buttermilk and grind fine. Add sugar, salt and shortening and blend. Stir dry ingredients together in a bowl and pour rind mixture over, stirring just to moisten flour. Bake at 375° F for 20 minutes.

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Quick Look BAKE AT: 375º F TIME: 15 - 20 min

mincemeat rum muffins Ingredients

1 ½ cup all purpose flour ¼ cup white sugar 2 tsp. baking powder ½ tsp. salt

Instructions

½ cup margarine, melted ½ cup apple juice 2 eggs 1 cup mincemeat (canned)

Combine dry ingredients and blend well. Melt margarine and stir in apple juice and eggs. Beat well. Stir liquid ingredients into dry. Add mincemeat and stir until moist. Spoon into greased cups and soak 1 sugar cube in rum and place on top of batter. Bake 375° F for 15 to 20 minutes.

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Quick Look BAKE AT: 350º F TIME: 20 min MAKES: 14 large muffins

morning glory muffins Ingredients

2 cup flour 1 ¼ cup white sugar 2 tsp. baking soda 2 tsp. cinnamon ½ tsp. salt 2 cup grated carrot ½ cup raisins

½ cup nuts ½ cup coconut 1 apple, peeled, cored and grated 3 eggs 1 cup salad oil 2 tsp. vanilla

Instructions

Into a large bowl, mix flour, white sugar, baking soda, cinnamon and salt. Stir in grated carrots, raisins, nuts, coconuts, and apple. In bowl, beat eggs, salad oil and vanilla. Stir in flour mixture until batter is just combined. Spoon into well greased muffin cups, filling to the top. Bake at 350° F for 20 minutes.

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Quick Look BAKE AT: 350º F TIME: 20 - 25 min

muffins that taste like donuts Ingredients

1 ¾ cup flour 1 ½ tsp. baking powder ½ tsp. salt ½ tsp. nutmeg ¼ tsp. cinnamon 1⁄3 cup oil

¾ cup white sugar (first amount) 1 egg ¾ cup milk ½ cup melted butter ¾ cup white sugar (second amount) 1 tsp. cinnamon

Instructions

In a bowl, combine flour, baking powder, salt, nutmeg and cinnamon. In another bowl, combine thoroughly oil, sugar, egg and milk. Add liquid ingredients to dry and stir only to combine. Bake 350° F for 20 to 25 minutes. Shake muffins out immediately and while hot, dip in melted butter, then sugar and cinnamon. COOKING TIP: To make a variation, fill tins ½ full of batter, put 1 tsp. jam on top, and top with the rest of the batter.

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Quick Look BAKE AT: 375º F TIME: 15 - 20 min

mushroom muffins Ingredients

1 egg 1⁄3 cup melted shortening or oil ¼ cup milk 1 can condensed cream of mushroom soup (undiluted)

1 ½ cup all purpose flour 3 tsp. baking powder ¼ tsp. salt 2 tbsp. cut up parsley or chives (optional)

Instructions

Beat the egg and blend in shortening, milk and soup. Stir together flour, baking powder and salt. Add the liquid ingredients to the dry along with parsley or chives, stirring only until moistened. Bake at 375° F for 15 to 20 minutes. Serve warm. COOKING TIP: To put a twist on these, add mushrooms and crumbled bacon to the mix.

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Quick Look BAKE AT: 400º F TIME: 20 - 25 min MAKES: 12 muffins

oat bran carrot and orange muffins Ingredients

1 cup milk 1 tbsp. vinegar 1 tsp. baking soda 1 ¾ cups all purpose flour ¾ cup oat bran ½ tsp. salt ½ cup butter, softened

Instructions

¾ sugar 2 eggs 1 cup chopped pecans 1 cup raisins, finely chopped ½ cup, finely-shredded carrot Grated rind of 1 large orange

Combine milk, vinegar and baking soda; set aside. Combine flour, oat bran, and salt; set aside. In large bowl, cream butter and sugar until light. Add eggs, one at a time, beating well after each addition. Gradually add dry ingredients to creamed mixture alternatively with milk mixture, beginning and ending with dry ingredients. Stir in pecans, raisins, carrot and orange rind. Divide batter among 12 large greased muffin cups. Bake in preheated 400° F oven 20 to 25 minutes.

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Quick Look BAKE AT: 375º F TIME: 25 - 30 min

oat bran triple chocolate raspberry muffins Ingredients

½ cup unsweetened dark cocoa ½ cup oat bran 2 cups all-purpose flour 1 tbsp. baking powder ½ tsp. baking soda ½ tsp. salt 10 tbsp. unsalted butter, softened 1 ¾ cups sugar

2 large eggs 1 tsp. vanilla extract 1 tsp. raspberry extract (optional) 1 ½ cups plain low-fat Greek yogurt ½ cup semisweet dark chocolate chips ½ cup semisweet white chocolate chips ½ cup fresh raspberries

Instructions

Preheat the oven to 375º F. Sift the cocoa, oat bran, flour, baking powder, baking soda, and salt twice in a large mixing bowl and keep aside. Place the butter and sugar in the mixing bowl of a stand mixer and put on medium high speed for 4 minutes. Add one egg at a time to creamed butter and sugar mixture and beat each egg into the mixture at medium high speed for 1 minute. Mix in the vanilla and raspberry extracts for 30 seconds. At medium-high speed, mix in the sifted dry ingredients in three installments, adding half of the yogurt between each installment. Fold in the chocolate chips and the raspberries. Scoop out the dough into the lined muffin pan and bake them for 25 to 30 minutes.

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Oatmeal muffins

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Ingredients

1 cup oatmeal 1 cup boiling water 1 ½ cup brown sugar (or less) ½ cup butter or margarine 2 eggs, well beaten

Quick Look 1 tsp. baking soda 1 tsp. salt 1 tsp. vanilla 1 cup flour ¾ cup dates cut fine or 1 cup raisins

Instructions

Mix oatmeal and boiling water and let stand for 20 minutes. Cream sugar and butter. Add eggs and beat. Add the dates to the dry ingredients and add. Add vanilla. Stir in oatmeal mixture gently. Bake at 375° F for 20 to 25 minutes.

easy oatmeal muffins

Ingredients

1 cup milk 1 cup quick cooking oats 1 egg ¼ cup vegetable oil

1 cup all-purpose flour ¼ cup white sugar 2 tsp. baking powder ½ tsp. salt

BAKE AT: 375º F TIME: 20 - 25 min MAKES: 1 dozen

Add to the Bran TRY ADDING THESE INGREDIENTS TO YOUR OATMEAL MUFFINS TO CREATE A NEW VARIATION: Almonds, apples, apricots, bananas, blueberries, cherries, chocolate chips, coconut, cranberries, more oats (sprinkled on top) peanuts, peaches, plums, prunes, nutmeg, oranges, raisins, and walnuts TRY TO AVOID THESE: Large fruits, fruit juice, or too much fruit/topping

Instructions

Preheat oven to 425º F. Grease muffin cups or line with paper muffin liners. In a small bowl, combine milk and oats; let soak for 15 minutes. In a separate bowl, beat together egg and oil; stir in oatmeal mixture. In a third bowl, sift together flour, sugar, baking powder and salt. Stir flour mixture into wet ingredients, just until combined. Spoon batter into prepared muffin cups until cups are 2⁄3 full. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

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Quick Look BAKE AT: 350º F TIME: 20 min

oatmeal orange muffins Ingredients

1 cup oats (soaked in ½ cup orange juice and ½ cup boiling water for 15 minutes) ½ cup margarine ½ cup white sugar ½ cup brown sugar 2 eggs, beaten

Instructions

1 cup raisins 1 cup flour 1 tsp. baking powder 1 tsp. baking soda 1 tsp. salt 1 tsp. vanilla

Cream margarine and sugar. Beat in eggs and stir in oat mixture. Stir in raisins. Add flour, baking powder, baking soda, salt and vanilla. Stir until moistened. Pour into well greased muffin cups. Bake at 350° F for 20 minutes.

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Quick Look BAKE AT: 375º F TIME: 15 - 20 min

old fashioned bran muffins Ingredients

¼ cup shortening Pinch of salt ¾ cu p brown sugar 1 egg 1 cup cooking bran

½ cup sour milk 1 scant tsp baking soda 1 cup flour 1 tsp. baking powder

Instructions

Cream shortening and sugar and add the egg and beat. Add the bran and the sour milk in which the soda has been dissolved. Add flour, baking powder and salt. Bake 375° F for 15 to 20 minutes. Dates may be added. Cook the dates with a little water and let them cool. Mix the date mixture with flour before adding to batter.

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Quick Look BAKE AT: 400º F TIME: 20 - 25 min MAKES: 14 muffins

orange bran muffins Ingredients

MUFFIN BATTER: 1 cup all-purpose flour 1 ½ cups bran cereal or bran buds ½ cup granulated sugar 2 ½ tsp. baking powder 1 tsp. salt ½ cup chopped nuts 1 egg Grated rind of 1 orange 2⁄3 cup orange juice 1⁄3 cup orange marmalade ¼ cup milk ¼ cup cooking oil

TOPPING (OPTIONAL): 3 tbsp. firmly-packed brown sugar 3 tbsp. granulated sugar ¼ tsp. nutmeg ½ tsp. cinnamon 1 tbsp. all-purpose flour 2 tbsp. butter or margarine, cut into dry ingredients

Instructions

Combine flour, sugar, baking powder, salt, Kellogg’s Bran Buds and chopped nuts in a large bowl. Make a well in the centre. Combine egg, orange rind, orange juice, marmalade, milk and oil. Add to dry ingredients and blend. Fill greased muffin tins 2⁄3 full and sprinkle with topping if desired. Bake at 400° F for 20 to 25 minutes. COOKING TIP: For an extra crunch, add a handful of poppy seeds to the batter.

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Quick Look BAKE AT: 375º F TIME: 15 - 20 min

orange date muffins Ingredients

1 whole orange ½ cup orange juice ½ cup chopped dates 1 egg ½ cup butter or margarine

1 ½ cup flour 1 tsp. baking soda 1 tsp. baking powder ½ tsp. salt ¾ cup white sugar

Instructions

Cut the orange into pieces to remove seeds. Drop pieces into blender with ½ cup orange juice and whirl until peel is finely chopped. Drop in the dates, egg and butter. Give blender a short whirl. Stir together dry ingredients. Pour orange mixture over and stir only until moistened. Bake 375° F for 15 to 20 minutes. COOKING TIP: Raisins may be substituted for the dates.

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Quick Look BAKE AT: 375Âş F TIME: 15 - 20 min MAKES: 6 dozen

pail full of muffins Ingredients

1 cup shortening or margarine 3 cup white sugar 3 tbsp. brown sugar 3 tbsp. baking soda 1 tbsp. salt 2 cup boiling water

2 cup 100% bran coarse 5 cup all purpose flour 2 cup raisins or chopped dates 4 eggs 4 cup bran flakes 1 quart buttermilk

Instructions

Pour water over 100% bran and let stand. In very large bowl, cream shortening, sugar and eggs. Add buttermilk and then bran mixture. Stir until blended. Stir flour, soda, salt and add to above mixture. Mix well. Add bran flakes and fold in until just moist. Add raisins or dates. Chill one day before baking. Bake 375° F for 15 to 20 minutes. COOKING TIP: The batter may be kept 6 weeks in the refrigerator in a covered jar.

158


Quick Look BAKE AT: 375º F TIME: 15 - 20 min

peanut butter muffins Ingredients

1 ½ cup flour ½ cup sugar 2 tsp. baking powder ½ tsp. salt

½ cup chunky peanut butter ¼ cup butter 1 cup milk 2 beaten eggs

Instructions

Mix dry ingredients and cut in peanut butter and butter until mixture is crumbly. Add eggs and milk and stir until moistened. Fill greased muffin cups and sprinkle with mixture of chopped peanuts and sugar. Bake at 375° F for 15 to 20 minutes. COOKING TIP: Alternatively, after baking while hot, brush tops with melted jelly and dip in chopped peanuts.

159


Quick Look BAKE AT: 375º F TIME: 20 min

pina colada muffins Ingredients ½ cup white sugar 1 egg ¼ cup margarine 1 cup sour cream 1 tsp. rum extract 1 ½ cup flour

1 tsp. baking powder ½ tsp. baking soda ½ tsp. salt 1 small can drained crushed pineapple ½ cup coconut

Instructions

Measure sugar, egg, margarine, sour cream and rum extract and beat until blended. Stir together dry ingredients and add stirring until barely blended. Add pineapple and coconut. Bake 375° F for 20 minutes. COOKING TIP: Drizzle icing sugar and coconut on top for a delicious twist.

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Quick Look BAKE AT: 375º F TIME: 20 - 25 min MAKES: 2 dozen

pioneer muffins Ingredients

3 eggs 1⁄3 cup brown sugar 2⁄3 cup vegetable oil ¼ cup molasses 2 cup natural bran 1 cup grated carrots 1 cup applesauce, mash bananas or pureed fruit 1 ½ cup liquid (water, milk or apple juice)

1 ½ cup whole wheat flour ½ cup wheat germ 1 tsp. baking soda 2 tsp. baking powder 1 tsp. salt 1 tbsp. powdered milk ½ cup raisins (optional)

Instructions

In large bowl, beat eggs. Add sugar, oil, molasses, bran, carrot, apple sauce and liquid. Stir. In medium bowl, mix whole wheat flour, wheat germ, soda, baking powder, salt, powdered milk and raisins. Add dry ingredients all at once to egg mixture, stirring to moistened. Bake at 375° F for 20 to 25 minutes. COOKING TIP: If using apple sauce, add 2 tsp cinnamon to dry ingredients and 1 cup chopped walnuts

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Quick Look BAKE AT: 375º F TIME: 15 - 20 min

pumpkin muffins Ingredients

4 eggs 2 cups white sugar 1 ½ cup oil 1 ¾ cup pumpkin (small can) 3 cup all purpose flour

Instructions

1 tbsp. cinnamon 2 tsp. baking powder 2 tsp. baking soda 1 tsp. salt 2 cups raisins

Beat eggs slightly. Add sugar, oil, pumpkin, and beat thoroughly. Add dry ingredients and mix until smooth. Stir in raisins. Fill greased muffin cups 2⁄3 full and sprinkle top with brown sugar. Bake 375° F for 15 to 20 minutes.

162


Quick Look BAKE AT: 375º F TIME: 15 - 20 min

raisin muffins Ingredients

¾ cup brown sugar ½ cup shortening or margarine 1 ¼ cup raisins washed 1 egg

1 ¼ cup all purpose flour 1 tsp. nutmeg 1 tsp. baking soda ½ tsp. salt

Instructions

Cream sugar and shortening. Add egg and beat until fluffy. Cook raisins in 2 cups water for 20 minutes. Drain raisins saving ½ cup liquid. Add liquid to creamed mixture. Stir dry ingredients together and add to above stirring only until moist. Stir in cooked raisins. Bake at 375° F for 15 to 20 minutes.

163


Quick Look BAKE AT: 375º F TIME: 20 min

rhubarb muffins Ingredients

1 ¼ cups all purpose flour 1 ½ tsp. baking powder 1 tsp. salt ¼ cup white sugar ¼ cup brown sugar 1 ½ cup diced rhubarb

1 large egg ½ cup milk ¼ cup oil 1 tsp. almond flavouring White or powdered sugar for top

Instructions

Mix dry ingredients. Beat egg, add milk, oil and almond flavouring. Pour egg mixture over dry and stir to moisten. Fold in rhubarb. Bake at 375° F for 20 minutes. Dip tops while hot in sugar before baking. COOKING TIP: Peaches or other fruit in season are just as delicious.

164


Quick Look BAKE AT: 375º F TIME: 20 min

sandy's seafood muffins Ingredients

1 cup small shrimp, drained and coarsely chopped ¼ cup shredded old cheddar cheese 1⁄3 cup sour cream ¼ cup finely chopped celery 1 ½ cup all purpose flour 2 tbsp. white sugar 2 tsp. baking powder

½ tsp. salt ¼ tsp. thyme 1 egg ¾ cup milk 1⁄3 cup oil Parsley

Instructions

Combine shrimp, cheese, sour cream and celery. Set aside. In bowl, stir flour, sugar, baking powder, salt and thyme. Make a well in centre of dry ingredients. In bowl, slightly beat the egg with a fork, beat in milk and oil. Add to dry ingredients and stir just until moist. Spoon into well greased muffin cups and top with the shrimp mixture – about 1 tbsp. Bake at 375° F for 20 minutes. Garnish with snipped parsley if desired. Serve warm. COOKING TIP: For a more economical muffin, try tuna or salmon instead of shrimp.

165


Quick Look BAKE AT: 350º F TIME: 30 min MAKES: 6 servings

salmon muffins Ingredients

2 6-oz. cans salmon, drained well (can be tuna instead) 2 eggs ¼ cup celery, chopped fine 2 tbsp. onion, chopped fine

Instructions

¼ cup green pepper, minced 2 ounces cheddar cheese, shredded Salt and pepper, to taste Pinch Old Bay seasoning

Mix all of the ingredients and spoon into 6 well-greased muffin cups. Bake at 350º for 30 minutes until puffed, set and lightly browned around the edges. COOKING TIP: These muffins can be frozen.

166


Quick Look BAKE AT: 375º F TIME: 15 - 20 min

sour cream muffins Ingredients 1 egg 1 cup sour cream ¼ cup milk 1 ½ cup flour 1 tbsp. sugar

1 tsp. baking powder ½ tsp. baking soda 1 tsp. nutmeg 1 tsp. salt ½ cup raisins (if desired)

Instructions

Beat egg. Stir in sour cream and milk. Stir dry ingredients together and blend into batter. Fold in raisins and spoon into well greased muffin cups. Bake at 375° F for 15 to 20 minutes.

167


Quick Look BAKE AT: 375º F TIME: 15 - 20 min

sour cream pineapple muffins Ingredients

¼ cup white sugar 1 egg ¼ cup butter or margarine (soft) 1 cup dairy sour cream 1 ½ cup flour

Instructions

1 tsp. baking powder ½ tsp. baking soda ½ tsp. salt 1 cup well-drained, crushed pineapple

Measure sugar, egg, soft butter and sour cream into bowl and beat. Stir together flour, baking powder, soda and salt, and blend. Add cream mixture to dry ingredients and stir to moisten. Stir in pineapple to mix. Fill greased muffin cups and bake at 375° F for 15 to 20 minutes.

168


Quick Look BAKE AT: 375º F TIME: 20 min

very moist date muffins Ingredients

MUFFIN BATTER: ½ cup brown sugar 1 egg 1 tsp. salt 1 tbsp. melted shortening 1 cup date filling 1 ½ cup bran ¾ cup all purpose flour 1 tsp. baking soda 1 cup sour milk or buttermilk

DATE FILLING: 1 cup chopped dates 1 cup hot water ½ cup brown sugar 1 tsp. lemon juice

Instructions

Measure sugar, egg, salt, shortening and date filling into bowl. To make filling, mix filling ingredients and simmer until thickened. Beat vigorously until smooth. Add bran. Add flour and soda, then milk. Stir only to moisten. Spoon into greased pan and let stand 3 minutes. Bake at 375° F for 20 minutes.

169


Quick Look BAKE AT: 350º F TIME: 20 min

whole wheat banana muffins Ingredients

MUFFIN BATTER: ¾ all-purpose flour ¾ cup whole wheat flour 1 tsp. baking soda 1 tsp. baking powder ½ tsp. salt 1⁄3 cup oil 2⁄3 cup brown sugar 2 eggs 1 cup mashed bananas (2-3 medium)

Instructions

TOPPING: ¼ cup white sugar ½ tsp. cinnamon

Mash bananas. Combine bananas, brown sugar, oil and eggs. Beat until mixed. Stir dry ingredients together and add to banana mixture, mixing to combine. ½ cup chopped nuts may be added to the batter. Sprinkle topping on top of the batter before baking. Bake at 350° F for 20 minutes.

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Quick Look BAKE AT: 375º F TIME: 10 - 15 min

whole wheat muffins Ingredients

1 egg, beaten 1 scant cup brown sugar ½ tsp. salt 1 tsp. vanilla

1 cup whole wheat flour 1 tsp. baking powder 1 scant tsp. baking soda

Instructions

Beat egg, brown sugar, salt and vanilla together and then add sour cream (not commercial, sour your own with vinegar or lemon juice), whole wheat flour, baking powder and baking soda. Fill greased muffin cups and bake at 375° F for 10 to 15 minutes.

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pies

172


Baking is Easy as Pie From the flaky crust to the sweet filling, pies are the number one dessert to remind anyone of home. These recipes will offer fresh and unique pie combinations for any occasion. Whether it’s for the whole family or just a small after dinner snack, nothing says delicious like a homemade baked pie.

roll that crust and get to the baking...

173


Quick Look FREEZE: 23 - 24 min total

baker's secret pie crust Ingredients

¾ cup cake flour ¾ cup all-purpose flour 1 tsp. white sugar ½ tsp. salt 1⁄8 tsp. baking powder ¼ cup unsalted butter

¼ cup + 1 tbsp. Shortening 1 egg yolk 2 tsp. distilled white vinegar 3 ice cubes ½ cup Cold water

Instructions

Measure butter and shortening onto a plate, put into freezer for about 20 minutes. Measure cake flour, all-purpose flour, sugar, salt, and baking powder into the bowl of a food processor. Pulse for a few seconds to mix. Take half of the cold butter half of the cold shortening, put into processor with dry ingredients and pulse off and on for about 1 minute. Scrape down twice while doing this. Take remainder of the cold butter and cold shortening and cut in very briefly with the processor, leaving visible pea-sized chunks. In a measuring cup, mix egg yolk and vinegar together, add ice cubes and water. Let this get chilled, about 3 to 4 minutes. Remove mixed flours and shortening from processor and put into a large mixing bowl. Sprinkle approximately 4 to 5 tbsp. of this egg, water, and vinegar mixture, a little at a time, mixing gently with a fork. Place this dough into plastic wrap or a plastic bag, chill in refrigerator for a few minutes. May also be frozen for a few weeks at this stage, for future use. Remove from refrigerator and roll out. COOKING TIP: Make double for a 2-crust pie.

174


Quick Look BAKE AT: 400º F TIME: 30 - 40 min MAKES: 6 to 8 servings

crosswinds raspberry sour cream pie Ingredients

PIE CRUST AND FILLING: 1 unbaked 23 cm single-crust pie shell 3 cups raspberries ¾ cup granulated sugar 1⁄3 cup all-purpose flour 2 cups sour cream ½ tsp. vanilla

TOPPING: 2 tbsp. fresh baked bread crumbs 2 tsp. granulated sugar 2 tsp. butter, melted

Instructions

PIE CRUST AND FILLING: In pie shell, arrange raspberries in even layer. In bowl, combine sugar and flour. Whisk in sour cream and vanilla. Spread evenly over berries. TOPPING: Combine bread crumbs, sugar, and butter. Sprinkle over pie. Bake in oven at 400º F for 30 to 40 minutes or until pastry and filling are golden. Let cool on rack. Serve same day at room temperature.

175


Quick Look BAKE AT: 425º F, then lower to 375º F TIME: 10 min first, then 25 min second

harvest apple pie Ingredients

½ cup butter 1⁄3 cup sugar (Portion 1) ¼ tsp. vanilla 1 cup all-purpose flour 1 package cream cheese, softened ¼ cup sugar (Portion 2)

1 egg 1 tsp. instant coffee 1⁄3 cup sugar (Portion 3) ½ tsp. cinnamon 4 cups apples, peeled and sliced ¼ cup almonds, sliced

Instructions

Combine butter, first portion of sugar and vanilla; blend in flour. Spread dough on bottom and sides of a 9” pie plate or 9” flan pan. Beat cream cheese and second portion of sugar until well blended. Add egg and coffee; mix well. Spread evenly in pie plate. Combine third portion of sugar, cinnamon and apples; mix well. Place in pinwheel pattern over cream cheese layer. Sprinkle with almonds. Bake at 425º F for 10 minutes. Reduce temperature to 375º F and continue baking for 25 minutes longer. Cool on wire rack. Chill 3 hours before serving.

176


Quick Look BAKE AT: 400º F TIME: 18 - 22 min MAKES: 24 mini pies

mini apple pies Ingredients

Apples, cut up into ½ bits. 12 tbsp. of flour 1 ½ cup of sugar 4 heaping tsp. of cinnamon

¼-½ tsp. of nutmeg (optional) 4 tbsp. of chilled butter, cut into 24 equal portions. Two boxes of Pillsbury pie crusts (four chilled crusts)

Instructions

Unroll your first pie crust and cut several circles out. Continue this until you have enough crusts. Line each cup of your muffin tin with a tiny pie crust. Gently fill the crusts with your apple mixture (consisting of apples, flour, sugar, cinnamon and nutmeg). Place a dab of butter on each pie. Cover as desired with left over dough. Brush with melted butter and bake at 400º F for 18 to 22 minutes. COOKING TIP: A wide mouth mason jar ring is a good size for rolling out the dough.

177


Quick Look BAKE AT: 400º F TIME: 35 - 40 min MAKES: 8 servings

rhubarb and strawberry pie Ingredients

1 cup white sugar ½ cup all-purpose flour 1 lb. fresh rhubarb, chopped 4 cups fresh strawberries

1 recipe pastry for a 9” double crust pie 2 tbsp. butter 1 egg yolk 2 tbsp. white sugar

Instructions

Preheat oven to 400º F. In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes. Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water. Apply yolk to top of pie using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape. Bake at 400º F for 35 to 40 minutes, or until bubbly and brown. Cool on rack.

178


Quick Look BAKE AT: 425º F, then lower to 350º F TIME: 15 min first, then 50 min second

rhubarb cream pie Ingredients

3 large eggs 3 tbsp. cream 2 cups sugar ¼ cup flour

1 tsp. lemon juice 4 cups rhubarb, cut into 1” pieces 2 tbsp. butter

Instructions

Roll the dough 1⁄8” inch thick and large enough to fit a 9” pie pan. Line the shell with foil so that it covers the edges and fill with dried beans. Bake in a 425º F. oven for 15 minutes, or until it has barely begun to brown. Remove the beans and foil, then bake 3 minutes longer. The crust should be set, not brown. Remove from oven and set aside to cool. Set oven to 350º F. Combine the eggs, cream, sugar, flour, lemon juice, and dash salt in a blender. Blend and set aside. Put the rhubarb in the cooled shell. Dot with butter. Pour the egg mixture over the rhubarb. Place the pie pan on the lower shelf of oven. Bake about 50 minutes or until the top is golden.

179


Quick Look TIME: 1 hour MAKES: 8 servings

super fine strawberry pie Ingredients

2 egg whites, at room temperature 1⁄8 tsp. salt ½ cup fine sugar 2 tsp. lemon juice 2 tbsp. potato starch

½ cup + 2 tbsp. water 4 cups fresh strawberries 1 tbsp. margarine ¾ cup sugar

Instructions

Beat egg whites and salt with an electric mixer until foamy. Slowly add sugar one tablespoon at a time while beating on high speed. Add 1 teaspoon lemon juice and beat until very stiff and glossy. Spread meringue into a lightly greased 9” pie shell and bake for 1 hour. Set aside to cool. While pie shell is cooling, combine potato starch, 2 tbsp. water and 1 tsp. lemon juice in a bowl. Stir until potato starch is dissolved. Place 1 cup strawberries and ½ cup water in a saucepan and bring to a boil. Add potato starch mixture, margarine, and ¾ cup sugar. Stir until mixture is thick and clear. Place remaining berries into baked, cooled meringue shell and pour glaze over. Refrigerate until set.

180


Quick Look FREEZE: 1 hour

vanilla wafer pie crust Ingredients

½ package Christie’s Vanilla Wafers 1.8 oz. (50 mL) Liquid

Instructions

SUMMER FRUIT AND CREAM PIE: Combine equal amounts of yogurt and whipped cream topping. Spread in bottom of vanilla wafer crust. Freeze for 1 hour or until set. Top with fresh fruit in season. PUDDING AND PIE: Prepare favourite pudding. Pour into vanilla wafer crust. Top with whipped cream. Refrigerate until set. COOKING TIP: For the liquid, try milk for pie with pudding filling and try fruit juices such as apple, orange, or lemonade with fruit filling.

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variety of desserts

182


Variety is the Spice of Life Some desserts are too unique to fit in a specific category! From crumbles to sauces and everything in between, these desserts will fill that sweet tooth void that every other dessert just couldn’t.

gather your mixing bowl and let's get this prepared!

183


Quick Look PREP TIME: 30 min

cool fruit dessert Ingredients

1 cup graham cracker crumbs Âź cup sugar Âź cup margarine, melted 1 bag (250g) mini marshmallows

Instructions

1 can (28 oz.) fruit cocktail, drained 1 container (500 mL) sour cream Maraschino cherries

To prepare crust, combine graham cracker crumbs and sugar; add melted margarine and press mixture on bottom of springform pan. Combine marshmallows, fruit cocktail, and sour cream; blend well and pour over crust. Chill several hours or overnight. Before serving, garnish dessert with maraschino cherries, if desired.

184


Quick Look BAKE AT: 350º F TIME: 20 min

kim's midnight brownies Ingredients

BROWNIE BATTER: 15 oz can black beans, drained and rinsed ½ cup agave syrup ½ cup self-rising flour ½ cup egg whites ¼ cup unsweetened cocoa 2 tsp. vanilla 1 tsp. baking powder 6 tbsp. mini semisweet chocolate chips

FROSTING: 6 oz fat-free cream cheese ¼ cup agave syrup 2 tbsp. vanilla extract 2 tbsp. semisweet mini chocolate chips, melted

Instructions

BROWNIE BATTER: In a food processor, mix all brownie ingredients (except chips) together. Chop on high, until smooth. Clean off sides and blend for another 20 seconds. Add the chips in and stir well. Spread into the 8x8 baking dish. Cook for 20 minutes, until toothpick comes out clean. Cool for about 1 hour in dish at room temperature. FROSTING: Preheat oven to 350° F. Lightly spray a 8x8” baking dish with nonstick cooking spray. With a whisk attachment on an electric beater and blend all ingredients until light and fluffy. Spread evenly over the top of the cooled brownies. In a microwave safe bowl, melt the 2 tbsp. of chips with a 2 second spray of nonstick cooking oil. Using a spoon, swirl the chocolate on top. Allow it to set in the refrigerator for 20 minutes.

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Quick Look TIME: 4 -4 ½ min MAKES: 2 cups

peanut butter ice cream sauce Ingredients

1 cup brown sugar ½ cup honey or corn syrup 1 tbsp. butter

Instructions

¾ cup peanut butter ¾ cup light cream or milk

Combine brown sugar, honey or corn syrup, and butter in microwavable bowl. Cook on medium-low 4 to 4 ½ minutes until sugar dissolves stirring once. Add peanut butter and whisk until smooth. Stir in milk or cream. Serve warm or cold one ice cream, cake, or fruit. Makes 2 cups.

186


Quick Look CHILL: 24 hours

pineapple dessert Ingredients

½ lb. vanilla wafers 5 tbsp. butter, melted ½ cup butter 1 cup powdered sugar

1 cup crushed pineapple, well drained ½ pint whipped cream 2 eggs, well-beaten ¼ cup nuts, chopped

Instructions

Crush vanilla wafers finely, mix well with 5 tbsp. butter. Butter and flour 12x8” pan, and place half of the wafer crumb mixture, pressed down. Cream butter, powdered sugar and well-beaten eggs; mix thoroughly. Spread over crust in pan. Add thin layer of chopped nuts, then a layer of crushed pineapple. Spread on whipped cream. Top with remaining crumb mix. Refrigerate 24 hours.

187


Quick Look MICROWAVE TIME: 12 - 16 min MAKES: 6 servings

quick rhubarb crisp Ingredients

3 cups rhubarb; cut bite-size 1⁄3 cup sugar 2⁄3 cup quick oatmeal 1⁄3 cup flour

Instructions

¾ cup brown sugar; packed ½ tsp nutmeg ½ tsp cinnamon ¼ cup margarine

Place rhubarb in greased oblong microwave-safe baking dish. Combine sugar, oatmeal, flour, brown sugar and spices.Mix margarine in until crumbly. Sprinkle over rhubarb. Microwave for 12 to 16 minutes on high or until rhubarb is tender.

188


Quick Look CHILL: Until firm

raspberry valentine dessert Ingredients

1 cups vanilla wafers, crushed 2⁄3 cup nuts, chopped ¼ cup butter, melted 1 package cream cheese, softened ½ cup icing sugar 2 tbsp. undiluted evaporated milk

1 package frozen raspberries, thawed 1 cup raspberry liquid with water 1 package (3 oz.) raspberry jelly powder ¼ cup granulated sugar 2⁄3 cup undiluted evaporated milk 1 tbsp. lemon juice

Instructions

Mix together vanilla wafer crumbs, nuts, and butter. Press half of crumb mixture into 8x8x2” baking dish; reserve other half for topping. Combine cream cheese, icing sugar, and 2 tbsp. evaporated milk. Beat until smooth. Spread over crumbs; chill. Drain raspberries; reserve liquid. Add water to raspberry liquid to make one cup. Heat liquid to boiling. Pour over jelly powder in bowl. Stir to dissolve jelly powder. Stir in sugar and raspberries. Chill to consistency of unbeaten egg whites. Chill evaporated milk in refrigerator tray until soft ice crystals form around edges of tray. Whip until stiff. Add lemon juice and whip very stiff. Fold whipped evaporated milk into raspberry mixture. Pour over cream cheese layer. Sprinkle with reserved crumbs. Refrigerate until firm.

189


Quick Look TIME: 20 min

rhubarb Jam Ingredients

5 cups rhubarb, finely cut 5 cups sugar

Instructions

1 can (19 oz.) crushed pineapple 1 package (6 oz.) strawberry Jell-O

Mix first three ingredients, boil for 20 minutes. Remove from heat and stir in Jell-O until dissolved. Pour into jars and seal with a double coating of new melted parafin.

190


Quick Look BAKE AT: Low heat CHILL: 3 hours

rice pudding Ingredients

6 cups milk 1 cup regular medium grain rice ½ cup sugar 2 tbsp. butter

¼ tsp. salt 2 tsp. vanilla extract ¼ tsp. nutmeg or cinnamon (optional)

Instructions

Add milk, rice, sugar, butter, and salt to 3 quart saucepan. Over medium heat, heat milk mixture until tiny bubbles form around the edge, stirring frequently. Reduce heat to low, cover and simmer for 1 hour or until rice is very tender, stirring frequently. Stir in vanilla, cover and refridgerate until well chilled (about 3 hours).

191


Quick Look PREPARATION TIME: 1 ½ hours

rum pudding Ingredients

White rum Ladyfingers Custard

Instructions

Whipped cream Decorations on top of cream

Make custard and stir constantly. Stir while cooling so crust doesn’t form. When custard has cooled off a bit, dip ladyfingers in rum and place into bowl immediately. Do not allow fingers to soak. Place one layer of fingers then one layer of custard. Repeat until bowl is full. Top with whipped cream, and decorate as desired.

192


Quick Look BAKE AT: 350º F TIME: 15 min

sex in a pan Ingredients

BATTER: 1 cup chopped pecans ¼ cup icing sugar 1 cup flour cup melted margarine

TOPPING: 1 large size instant chocolate pudding 1 large size instant vanilla pudding Shaved chocolate 3 cups milk

FILLING: 8 oz. package Philadelphia cream cheese 1 cup cool whip 1 cup white sugar

Instructions

Press pecans, sugar, flour and melted margarine into a 9x13” pan (glass is nice). and bake in a 350° F oven about 15 minutes or a little longer. Cool. Mix filling ingredients with beaters and spread on the cooled base. Mix topping ingredients and add 3 cups milk. Beat and spread on filling. It will thicken as it sets. Spread remaining cool whip on top and shave some chocolate over (if desired}. Set in fridge.

193


Quick Look CHILL: 4 hours

strawberry angel mousse Ingredients

1 package Jell-O strawberry jelly powder 2 cups boiling water 1 package frozen sliced strawberries

2 envelopes Dream Whip dessert topping mix 1 prepared angel food cake Fresh strawberries or toasted sliced almonds

Instructions

Dissolve jelly powder in boiling water. Add frozen strawberries; stir gently until fruit thaws. Refrigerate jelly about 10 minutes until it begins to thicken. Tear angel cake into 1 inch pieces. Prepare one envelope dessert topping mix according to package directions. Blend into jelly then fold in cake cubes. Spoon into 6-cup bowl lined with plastic wrap. Chill 4 hours or overnight if desired. Unmold onto serving plate. Prepare remaining envelope dessert topping mix according to package directions. Frost entire dessert with topping. Garnish with sliced fresh strawberries or toasted sliced almonds.

194


Quick Look BAKE AT: 350º F TIME: 20 min

toffee apple enchiladas Ingredients

2 cups peeled, sliced apples or 1 - 21 oz. can apple pie filling 4 (8”) flour tortillas 1⁄3 cup butter ½ cup white sugar

½ cup packed brown sugar ½ cup water 1 tsp. ground cinnamon

Instructions

Preheat oven to 350º F. Spoon fruit evenly onto all tortillas; sprinkle with cinnamon. Roll up tortillas and place seam side down in a lightly greased 8x8” baking pan. Bring butter, sugars and water to a boil in a saucepan. Reduce heat to a simmer and stir constantly for 3 minutes. Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top, if desired. Bake in oven for 20 minutes. COOKING TIP: Baking in a shallower pan will create a thicker sauce — more like toffee.

195


Table of

measurements

196

1 tablespoon (tbsp.)

3 teaspoon (tsp.)

1⁄16 cup

1 tablespoon

1⁄8 cup

2 tablespoons

1⁄6 cup

2 tablespoons + 2 teaspoons

¼ cup

4 tablespoons

1⁄3 cup

5 tablespoons + 1 teaspoon

3⁄8 cup

6 tablespoons

½ cup

8 tablespoons

2⁄3 cup

10 tablespoons + 2 teaspoons

¾ cup

12 tablespoons

1 cup

48 teaspoons

1 cup

16 tablespoons

8 fluid ounces (fl oz.)

1 cup

1 pint (pt.)

2 cups

1 quart (qt.)

2 pints

4 cups

1 quart

1 gallon (gal.)

4 quarts

16 ounces (oz.)

1 pound (lb.)

1 milimeter (ml.)

1 cubic centimeter (cc.)

1 inch (in.)

2.54 centimeters (cm.)

Profile for Alyssa MacLeod Design

Karen's Kitchen Creations  

As an avid baker, Karen had collected years and years worth of recipes into filing folders. Needing a new solution and inspiration to bake,...

Karen's Kitchen Creations  

As an avid baker, Karen had collected years and years worth of recipes into filing folders. Needing a new solution and inspiration to bake,...

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