CB_Cookbook

Everything but the Kitchen Sink

dessert edition

Table of Contents Muffins........................................................................................ 4 Cookies.......................................................................................10 cakes...........................................................................................18 Blondies, bars & Brownies.................................................28

f fi n s u M Recipes For:

Lemon Poppy Seed Muffins _________________________ Banana Muffins

Lemon Poppy Seed Muffins From the kitchen of: Julie Bettke

Ingredients

2 1/2 cups all purpose flour 1 cup granulated sugar 2 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 tbsp poppy seeds 1/2 cup unsalted butter, melted 2 tbsp vegetable oil 2 large eggs, room temp 1/4 cup sour cream, room temp 2 tsp vanilla extract 1/4 tsp almond extract (or lemon extract) 2 tbsp lemon zest (about 2 lemons) 1 tbsp lemon juice (about 1/2 lemon) 1 cup milk, room temp 1/2 cup fresh lemon juice (about 4 lemons) 1/2 cup (100g) granulated sugar Lemon peel from 1 lemon

Directions

1. In large bowl, whisk flour, sugar, baking powder, baking soda, salt, and poppy seeds.

2. Mix separately melted butter, oil, eggs, sour cream, vanilla extract, almond extract, lemon zest, lemon juice, and milk.

3. Pour wet mixture into dry and use a rubber spatula to combine.

4. Cover bowl with plastic wrap and rest at room temperature for 1 hour.

5. In the meantime, make the lemon simple syrup.

6. Add lemon juice and sugar to a saucepan over medium heat.

7. Bring to a boil, then simmer for 10 minutes to let sugar completely dissolve.

8. While that simmers, peel zest from 1 lemon. Place zest in a heat safe bowl.

9. Remove the lemon syrup from the heat and pour into the bowl of zest.

10. Let it cool at room temperature while the muffin batter continues to rest.

11. Close to the 1 hour mark, preheat the oven to 425 F and line a cupcake tin with liners.

12. Using a large 2 oz scoop, fill each liner all the way to the top. Be careful not to disrupt the batter too much when scooping.

14. Bake for 8 minutes. Reduce oven heat to 350F and bake for another 8-10 minutes.

15. When the muffins are fresh from the oven, brush with a generous amount of the lemon simple syrup.

16. Allow muffins to cool in the pan for about 5 minutes, then transfer to a cooling rack to cool for another 15-20 minutes.

17. Sprinkle with more poppy seeds if desired and dig in while they’re still warm!

My sister makes these muffins a lot and it gives me/my family a nostalgic feeling. Everytime she makes these muffins, they are delicious and everyone loves them.

Banana Muffins From the kitchen of: Jeanette Veneziano

Ingredients

1 and ½ cups all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 and 1/2 cups mashed bananas 6 tablespoons unsalted butter, melted 2/3 cups packed light or dark brown sugar 1 egg 1 teaspoon vanilla extract 2 tablespoons milk

Directions

1. Preheat oven to 425 2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium sized bowl 3. In a large bowl or bowl of a stand mixer mash the bananas, on medium speed beat or whisk the melted butter, brown sugar, egg, vanilla extract, and milk. Pour the dry ingredients into the wet ingredients, then beat or whisk until combined.

4. Spoon the batter into the muffin tray, fill them to the top and then bake for 5 minutes at 425. Then reduce the temperature to 350 while muffins are still in the oven. Keep them in for 17 minutes at 350.

My stepmother, Jeanette, makes these muffins all the time as the air starts to turn colder. They are a great snack or quick dessert to warm you up!

okies o C Recipes For:

Lemon Cookies _________________________ Italian Pizzelles ________________________ Rainbow Cookies

Lemon Cookies From the kitchen of: Kimberly Shay

Ingredients

½ cup butter ½ cup ricotta 1 teaspoon fresh lemon juice 1 tablespoon of lemon zest 1 cup granulated sugar ½ cup powdered sugar 1 egg 2 cups flour ½ teaspoon baking soda ½ teaspoon salt

Directions

1. Mix together the dry ingredients, excluding the granulated sugar.

2. Beat butter and sugar together until soft, add ricotta and mix until incorporated.

3. Add eggs, lemon juice, and lemon zest. Mix until combined.

4. Slowly add all your dry ingredients.

5. Chill cookie dough for at least 3-4 hours or preferably overnight.

6. Preheat the oven to 350 degrees.

7. Line your cookie sheet with parchment paper and scoop the cookies with a tablespoon.

8. Leave about 1-1 ½ inches in between each cookie.

9. Bake for 8-10 minutes or until the edges are barely brown.

10. For the lemon glaze, mix together the confectioners sugar and start with ½ tablespoon of lemon juice. Keep adding lemon juice until your glaze has the consistency of maple syrup.

11. Wait until the cookies are cool to dip the top of the cookies into the glaze.

12. Place the cookies on cooling racks on top of wax paper to let excess glaze drip off.

13. Store in an airtight container and between sheets of wax paper (prevents your cookies from sticking together) My mom makes these cookies every year for Christmas! We always give Christmas cookies away as gifts for the holiday.

Traditional Italian Pizzelles From the kitchen of: Gimi Ferrari

Ingredients

3 eggs, room temperature ¾ cup sugar ½ cup butter melted and cooled 2 tsp. baking powder 1 tsp. vanilla ½ tsp. anise extract 1 ¾ cups flour 1.

2.

3.

4.

5.

6.

Directions

Beat eggs and sugar Add cooled butter, vanilla and anise Sift flour and baking powder together and add to egg mixture Place teaspoon batter on each grid.

Bake according to directions for your Pizzelle iron Optional: sprinkle with powdered sugar My grandfather would make these pizzelles with me, my sister, and my cousins every Christmas. It is one of my favorite recipes because it reminds me of the holidays.

Rainbow Cookies From the kitchen of: Betty

Ingredients

4 eggs 2 sticks of butter 1c flour 1c sugar 3 tsp almond extract ½ tsp baking powder 6 oz chocolate & 1 tbsp oil melted together Red and green food coloring Apricot jam Raspberry jam 1.

2.

3.

4.

5.

6.

7.

8.

Directions

Preheat oven to 350 Beat eggs add sugar and melted butter, add almond extract Mix in flour and baking powder Divide batter into three equal portions Die one portion red and one green, leave the third un-dyed Grease 3 9X9 trays and pour each portion into different trays and spread evenly Bake at 350 degrees 10 min Flip either the red or green portion carefully out onto wax paper, spread even with Raspberry jam 9. Flip the undyed portion on top and spread with apricot jam 10. Flip the remaining portion on top and spread with chocolate 11. Chill in fridge until chocolate hardens 12. Remove from fridge and allow to warm to room temperature before cutting or else the chocolate will crack My family and I have been making these cookies for generations and are a great addition to your holiday desserts.

Recipes For:

Apple Pie _________________________ Peach Cobbler ________________________ Apple Cake ________________________ Ricotta Cheesecake

s

p

&cak s e ie

Apple Pie From the kitchen of: Kathleen Daly

Ingredients

1 package pastry for a 9 inch double crust pie 3/4 cup white sugar 1 teaspoon ground cinnamon 6 cups thinly sliced apples 1 tablespoon unsalted butter 1.

2.

3.

4.

5.

6.

7.

8.

Directions

Preheat the oven to 450 degrees.

Line a 9 inch pie dish with pastry crust and set aside.

Combine ¾ sugar and cinnamon in a bowl.

Layer apple slices in a pie dish, sprinkle each layer with cinnamon-sugar mixture.

Dot top layer with small pieces of butter.

Cover with top crust.

Bake pie for 10 minutes at 450 degrees.

Reduce the oven temperature to 350 degrees and continue baking until golden brown for 30-35 minutes.

Peach Cobbler from the kitchen of: Jillian

Ingredients

8 fresh peaches - peeled, pitted and sliced into thin wedges 1/4 cup white sugar 1/4 cup brown sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1 teaspoon fresh lemon juice 2 teaspoons cornstarch 1 cup all-purpose flour 1/4 cup white sugar 1/4 cup brown sugar 1 teaspoon baking powder 1/2 teaspoon salt 6 tablespoons unsalted butter, chilled and cut into small pieces 1/4 cup boiling water 3 tablespoons white sugar 1 teaspoon ground cinnamon

Directions

1. Preheat oven to 425 2. Combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, ¼ teaspoon cinnamon, nutmeg, lemon juice, and cornstarch in a large bowl; toss to coat evenly, and pour into a 2-quart baking dish. Bake in preheated oven for 10 minutes.

3. Meanwhile, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in water until just combined.

4. Mix 3 tablespoons white sugar and 1 teaspoon cinnamon together in a small bowl; sprinkle over entire cobbler.

5. Bake in the preheated oven until topping is golden, about 30 minutes.

Apple Cake From the kitchen of: Kiera's Grandma

Ingredients

3 eggs 1 cup sugar 1 cup oil 2 cups flour 2 teaspoons baking powder ½ teaspoons salt ¼ cup sugar 3 teaspoon cinnamon 7-8 Mcintosh apples 1.

2.

3.

4.

5.

6.

Directions

Cut the apples into slices, then sprinkle ¼ cup sugar and 3 teaspoons cinnamon Mix eggs, 1 cup sugar, oil, baking powder and salt. Add the flour last to this mix Then pour a small amount of cake mixture into the bottom of a baking pan Add the apple slices to the pan and sprinkle with any remaining sugar mixture Add the remaining cake mixture on top of the apple slices Bake in a 350 to 375-degree oven for about 45 minutes to one hour

My Grandma has been making this recipe for many years, and it’s one of my favorites. She taught me how to make it, and I have many great memories of making it with her and eating it with my family.

Ricotta Cheesecake From the kitchen of: Isabella Austin

Ingredients

Unsalted butter, room temperature 3/4 cup sugar, more needed for pan 1 1/2 lbs. fresh whole milk ricotta pureed in food processor 6 large eggs, separated 1/4 cup all-purpose flour 1 orange or 2 lemons finely grated zest 1/4 tsp salt Citrus-vanilla compote

Directions

1. Preheat oven to 375 degrees F. Butter and sugar 9-inch, 3 inch deep, springform pan 2. Whisk together ricotta, egg yolks, flour, 6 tbsp. sugar, zest, and salt in large bowl 3. Whisk egg whites with a mixer on low speed. Raise speed to high, gradually add remaining 6 tbsp. sugar. Whisk until glossy peaks form (3-4 minutes).

4. Fold 1/3 of whites into ricotta mixture using spatula until combined. Fold in remaining whites until just combined.

5. Pour batter into pan and bake until center is firm and top is deep golden brown (1 hr.). Let cool on wire rack for 10 mins. Serve with citrus-vanilla compote.

My Nonna’s, Maria, birthday is on Christmas Day, and we make her this cake. We usually dust the top with powdered sugar.

nd

Recipes For:

nies

Blondies _________________________ 7 Layer Bars ________________________ Chocolate Fudge Brownies

w

blo

ars &br b , s o e i

Blondies From the kitchen of: Elizabeth Molloy

Ingredients

1 cup unsalted butter(melted) 2 cups of brown sugar 2 large eggs at room temperature 2 teaspoons vanilla extract 1 1/3 cups all purpose flour 1/2 tsp baking powder 1/2 tsp salt 1.

2.

3.

4.

Directions

Preheat oven to 350 degrees In a large bowl mix your melted butter and brown sugar.

After those two are mixed add your eggs and vanilla and mix until smooth.

Next add your flower, baking powder and salt into the same bowl and mix until they are incorporated.

5. Pour the batter into a 9x9 pan and cook for 30 mins 6. Let them completely cool then cut into squares.

7 Layer Bars From the kitchen of Donna Kelly

Ingredients

1/2 cup butter or margarine 11/2cup of graham cracker crumbs 1 (14 oz.) can Sweetened condensed milk 12 oz chocolate chips 6 oz butterscotch chips 11/2 cups flaked coconut 1 cup chopped nuts 1.

2.

3.

4.

5.

6.

7.

Directions

Preheat oven to 350 In a 13 x 9 inch baking pan, melt butter or margarine in oven Sprinkle graham cracker crumbs over butter or margarine Pour Sweetened condensed milk evenly over crumbs Layer evenly with the remaining ingredients and press down firmly Bake for 25 minutes or until lightly browned Cool or chill if desired and cut into bars

My grandma, Donna Kelly makes these everytime I go visit her. They are easy to make and delicious!

Chocolate Fudge Brownies From the kitchen of Susan Cohen

Ingredients

1 cup unsalted butter, melted 2 cups granulated sugar 1 cup unsweeetened cocoa powder 4 large eggs 1 tsp vanilla extract 1 cup all purpose flour 1/2 tsp salt 1/2 cup semi sweet chocolate chips (optional) 1.

2.

3.

4.

5.

6.

Directions

Preheat oven to 350. Grease an 8x8-inch baking dish or line with parchment paper.

In a large bowl, whisk together melted butter, sugar, and cocoa powder until smooth.

Add eggs and vanilla extract, mixing until fully combined.

Stir in flour and salt, being careful not to overmix. Fold in chocolate chips if desired.

Pour batter into the prepared dish and spread evenly.

Bake for 30-35 minutes or until a toothpick inserted into the center comes out with moist crumbs.

7. Let cool before slicing into squares.

My mom, Susan Cohen, loves making these for the family. They’re the ultimate comfort dessert during the chilly season.

E

UR

CB

KE · C O

E

TK

BET T U R TN

Y

TK

· CO

EY

URTNEY BET

Y BET T KE

TN

CO E·

·

CO

TNE R U

BE

TT

KE · COURTNE

YB E

T