For New Years - Dessert Crepes

Try out this easy crepes recipe and let them top it with their favorite toppings!

Dessert Crepes

Skillet over medium heat
Total time: 30 mins. (NOT including hour refrigerator time)
Easy

Ingredients

-2 eggs
-1 c. milk
-2/3 c. flour
-1/8 t. salt or a pinch
-1 1/2 t. vegetable oil


Directions

1. Combine eggs, milk, flour, salt, and oil in a blender until smooth
2. Refrigerate for 1 hour
3. Heat a skillet over med-high heat
4. Pour 1/4 c. crepe batter into pan
5. Tilt skillet to completely cover the bottom with crepe
6. Cook for 2-5 mins. turning once until golden
7. Repeat, and repeat again....again.....
8. Enjoy with toppings!

Topping Ideas

-Strawberries
-Bananas
-Pineapple
-Jam
-Whipped cream
-Chocolate sauce
-Powdered sugar

Recipe source, thanks to: http://allrecipes.com/recipe/crepes-2/detail.aspx 

Holiday Favorites- Gingerbread Sandwich Trees

Gingerbread Sandwich Trees

Preheat oven 325*

Bake time 8-10 mins.

Start-finish/total time: 1 1/2 hrs. (3 with cooling and refridgerating)

Difficulty - Hard
<Very Good!>

Ingredients

-3/4 c. butter, softened

-1 c. packed brown sugar
-1 egg
-3/4 c. molasses
-4 c. flour
-3 t. pumpkin pie spice
-1-1/2 t. baking soda
-1-1/4 t. ground ginger
-1/4 t. salt
-M&M's miniature baking bits
-3/4 c. vanilla frosting
-1/4 c. confectioners' sugar
-Green food coloring (optional)


Directions

1. In a large bowl, cream butter and brown sugar until light and fluffy

2. Add egg and molasses

3. Combine the flour, pumpkin pie spice, baking soda, ginger and salt; gradually add to creamed mixture and mix well

4. Cover and refrigerate for about 2 hours or until easy to handle

5. On a lightly floured surface, roll dough to 1/8-in. thickness

6. Cut with a floured 3-in. tree-shaped cookie cutter

7. Place 2 in. apart on ungreased baking sheets

8. Gently press baking bits into half of the cookies

9. Bake (325, 8-10) or until the edges are firm

10. Remove to wire racks to cool completely

for the Frosting

• 
  
• 1. In a small bowl, combine frosting and confectioners' sugar until smooth; tint green if desired. Spread over the bottoms of plain cookies; top with decorated cookies

Source http://www.tasteofhome.com/Recipes/Gingerbread-Sandwich-Trees

Holiday Traditions- Rolled Sugar Cookies

Sugar Cookies

Preheat oven 400*
Bake time 2
Start-finish/total time: 1 hr. (not including additional 1 hr. chill)

Easy

Ingredients

-1 1/2 c. butter, softened
-2 c. white sugar
-4 eggs
-1 t. vanilla extract
-5 c. flour
-2 t. baking powder
-1 te. salt

Directions

1. In a large bowl, cream together butter and sugar until smooth

2. Beat in eggs and vanilla

3. Stir in the flour, baking powder, and salt

4. Cover, and chill dough for at least one hour

5. Roll out dough on floured surface 1/4 to 1/2 inch thick

6. Cut into shapes with any cookie cutter

7. Place cookies 1 inch apart on ungreased cookie sheets

8. Bake in 400 for 6 to 8 mins.

9. Cool, share, and enjoy!


Recipe from Allrecipes.com top 20! http://allrecipes.com/recipe/the-best-rolled-sugar-cookies/ 

NEW Holiday Recipes- Pretzel Ice Cream Pie

Pretzel Ice Cream Pie


No bake
Start-finish/total time: 1 hr.


Difficulty - Medium


*Note requires two separate recipes, on Epicurious, link embedded 








Ingredients


-1 recipe Pretzel Crunch
-25 g. butter, melted (2 T.)
-1 recipe Pretzel Ice Cream




Directions

1. Using your hands (or a food processor if you prefer), crumble the pretzel crunch clusters to half their size. (The smaller size will make for better distribution of the moisture and fat, creating a nice crunchy crust.)

2. Toss the melted butter into the crumbled pretzel crunch, mixing well. Using your fingers and the palms of your hands, press the mixture firmly into a 10-inch pie tin, making sure the bottom and sides of the pie tin are evenly covered. Wrapped in plastic, the crust can be frozen for up to 2 weeks

3. Use a spatula to spread the ice cream into the pie shell. Freeze the pie for at least 3 hours, or until the ice cream is frozen hard enough so the pie is easy to cut and serve. Wrapped in plastic wrap, the pie will keep for 2 weeks in the freezer

Recipe from epicurious; http://www.epicurious.com/recipes/food/views/Pretzel-Ice-Cream-Pie-368449

Holiday Favorites- Molasses Ginger Cake

Molasses Ginger Cake

Preheat oven 325*

Bake time 1 hr.

Start-finish/total time: 2 1/4 hrs.

Difficulty - Med. Hard

Ingredients

-4 T. unsalted butter

-1 c. unsulfured molasses

-1/2 c. buttermilk or plain yogurt

-1/2 c. packed dark brown sugar

-2 large eggs

-1 oz. crystallized ginger, chopped fine (2 T.)

-2 c. flour

-1 1/2 t. ground ginger

-1 t. baking soda

Directions

1. Grease the pan

2. Melt the butter in a medium-size saucepan over low heat

3. Remove from heat stir in molasses

4. Add the buttermilk, brown sugar, eggs, and crystallized ginger

5. Stir until thoroughly blended, mashing any lumps

6. Put the flour, ground ginger, and baking soda into a large bowl

7. Stir and mix well

8. Pour into the molasses mixture

9. Combine, blending well

10. When blended spread in the prepared pan

11. Bake (1 hr.)

12. Test at about 50 mins, with a toothpick

13. If it comes out clean

-8-in. square baking pan

Holiday Favorites- Classic Shortbread

Holiday Shortbread


Preheat oven 325*
Bake time 45 mins
Start-finish/total time: 1 hr.

Difficulty - Extremely Easy







Ingredients

-1 lb. butter
-3/4 c. sugar
-3 1/2 c. flour

Directions

1. Combine butter and sugar, to a cream
2. Slowly add the 3/4 c. flour
3. Spread into 1-in. thick pan
4. Bake (45 mins.)
5. Cut while hot, cool
6. Share and enjoy this delicious recipe!

Holiday Favorites- Butter and Jam Prints

Butter and Jam Thumbprints

Preheat oven 350*
Bake time 15 mins
Start-finish/total time: 1 1/2 hrs.

Difficulty - Easy

Ingredients

-1 3/4 c. flour
-1/2 t. baking powder
-1/2 t. salt
-3/4 c. unsalted butter, (1 1/2 stick, softened)
-2/3 c. sugar
-1 egg
-1/2 vanilla bean (1 t. pure vanilla extract)
-1/3 c. raspberry, cherry, or strawberry jam

Directions

1. Line 2 baking sheets with parchment paper
2. Whisk flour, baking powder, and salt together
3. In another bowl, whip the butter and sugar with an electric mixer, until fluffy (3-5 mins)
4. Beat in egg and vanilla until combined
5. Slowly mix in the dry ingredients, in 2 additions, until just incorporated
6. Scoop dough into inch sized balls
7. Roll in sugar, then press a thumbprint into the center of each ball (about a 1/2-in. deep)
8. Fill each with 3/4 t. jam
9. Bake until golden, share and enjoy!

Recipe from The Food Network Kitchens

Holiday Favorites- Ginger-Molasses Cookies

Ginger-Molasses Cookies

Preheat oven 350*

Bake time 8 mins

Start-finish/total time: 1 1/2 hrs.

Difficulty - Med. Easy

Ingredients

-3/4 c. shortening

-1 c. granulated sugar

-1 egg

-1/4 c. molasses

-2 c. flour

-2 t. baking soda

-1/4 t. salt

-2 t. ground ginger

-1 t. cinnamon (if possible, freshly grated)

-1 t. cloves

-1/4 c. granulated sugar (for rolling on as topping)

Directions

1. Cream together shortening and sugar

2. Beat eggs into molasses

3. In a separate bowl, combine flour, baking soda, salt, and spices

4. Blend until well creamed

5. Shape into small balls, and roll in sugar

6. Place onto a baking sheet, lined with parchment paper

7. Bake (350*, for about 8), share and enjoy this Holiday cookie!

Holiday Classic- Key Lime Pie

Key Lime Pie

Preheat oven 350*
Bake time 25-30 mins
Start-finish/total time: 2 hrs.

Difficulty - Medium-Hard

Ingredients
for the Crust

-1 1/2 c. chocolate chip cookie crumbs (crushed chocolate wafers)
-4 T. melted butter


for Filling

-6 egg yolks
-1 1/2 c. sweetened condensed milk
-1/4 c. heavy cream
-1/3-1/2 c. fresh lime juice (use key limes if available, that's the real thing)
-1/4 c. ground walnuts

Directions
for the Crust

1. Combine crumbs and melted butter, mix well
2. Press mixture into the bottom and sides of a 9-in. pan
3. Pre-bake this shell for about 15 mins
4. Let cool

Directions
for the Filling

1. Beat egg yolks until light, add condensed milk and cream, blend well
2. Beat in lime juice
3. Pour this mixture into the prepared pie shell
4. Bake until custard is just set (25-30 mins)
5. Sprinkle with ground walnuts
6. Cool, and enjoy!

Special Equipment
-Electric mixer
-9-in. pie tin

Holiday Favorites- Pecan-Chessecake Pie

Pecan-Chessecake Pie

Preheat oven 350*

Bake time 55 mins

Start-finish/total time (including cooling): 2 hrs.

Difficulty - Medium

Ingredients

-1/2 (15-oz.) package refrigerated piecrust

-1 (8-oz.) package cream cheese

-4 large eggs, divided

-3/4 c. sugar, divided

-2 t. vanilla extract, divided

-1/4 t. salt

-1 1/4 c. chopped pecans

-1 c. light corn syrup

Directions

1. Fit piecrust into a 9-in. pie plate

2. Fold edges under, and crimp

3. Beat cream cheese, 1 egg, 1/2 c. sugar, and salt at medium speed with an electric mixer until smooth

4. Pour cream cheese mixture into piecrust

5. Sprinkle evenly with chopped pecans

6. Whisk together corn syrup and remaining 3 eggs, 1/4 c. sugar, and 1 t. vanilla

7. Pour mixture over pecans

8. Place pie on a baking sheet

9. Bake at 350* on the lowest rack

10. Cool on a wire rack, for about 45 mins.

11. Serve, or cover and chill

12. Enjoy this Holiday Favorite!

Holiday Favorites- Snicker-doodle

        The Holiday Favorites continue!  Now back with the traditional Snicker-doodle cookie. This easy cookie recipe will spice up the holidays, try this today, for a tasty treat you will truly appreciate!

Snicker-doodles

Preheat oven 375*
Bake time 8 mins (not greased)
Start-finish/total time: 30 mins

Difficulty - Easy

Ingredients

-1 c. butter
-1 1/2 c. sugar
-2 eggs
-2 3/4 c. flour
-2 t. cream of tartar
-1 t. baking soda
-1/4 t. salt
-4 T. sugar
-4 t. cinnamon

Directions

1. Combine 1 c. butter and 1 1/2 c. sugar until cream
2. Add the 2 eggs to the mixture
3. Combine flour, cream of tartar, baking soda, and salt in a separate mixing bowl
4. Then add flour mixture to the butter mixture, until well combined
5. Roll into one inch balls
6. Space apart evenly on a ungreased cookie sheet
7. Mix together 4 T. sugar and 4 t. cinnamon
8. Sprinkle with sugar mixture
9. Bake, share, and enjoy this Holiday Classic!

Source: Home recipes

Holiday Favorites- Snowflake Cookies

Snowflake Cookies
The Countdown to Christmas!


Preheat oven 350*
Bake time 10 mins
Start-finish/total time: 45 mins


Difficulty - Easy






Ingredients 

-3 c. all-purpose flour
-1 T. sugar
-1/2 t. salt
-1 c. butter, cut into pieces
-1 (1/4-oz.) envelope active dry yeast
-1/2 c. warm milk (about 100*)
-1 large egg
-1/2 t. vanilla extract
-Powdered sugar


Directions

1. Line baking 2 baking sheets with parchment paper
2. Combine 3 c. flour, 1 T. sugar, and 1/2 t. salt
3. Cut butter into flour mixture w/ 2 forks until crumbly
4. Whisk together yeast and 1/2 c. warm milk
5. Stir in egg and 1/2 t. vanilla
6. Add milk mixture to flour mixture, stirring until dry ingredients and moist
7. Divide dough into fourths, wrap each in a little plastic wrap
8. Chill for 30 minutes

Part 2

1. Roll each dough portion to 1/8-in. thickness
2. Lightly dust with powdered sugar
3. Cut dough with 3 3/4-in. snowflake shaped cutter
4. Place apart evenly on the parchment paper lined baking sheets
5. Sprinkle with sparkling sugar
6. Bake for 10 mins. or until it's lightly golden
7. Cool cookies for a few mins.
8. Enjoy, this Holiday Favorite!

Source: Home recipes

Holiday Favorites- Pumpkin Pie Cake

Pumpkin Pie Cake

Preheat oven 350*
Bake time 50-55 mins.

Difficulty - Easy

Ingredients
for the Crust


-1 box yellow cake (save 1 c. for topping)
-1 stick butter, melted
-1 egg well beaten

Ingredients

for the Filling

-1 large can pumpkin
-1 1/2 t. cinnamon
-3 eggs
-1 1/2 c. brown sugar
-1/4 c. sugar
-2/3 c. evaporated milk

Ingredients

for the Topping

-1 c. cake mix

-1/2 c. sugar

-1/2 stick butter or 1/4 cold margarin

Directions

1. Grease and flour 9X13 pan

2. Combine melted butter and beaten egg

3. Add to cake mix (THEN COOK FOR 5 MINS.)

4. After Filling and Topping direction (below) bake for 50-55 mins.

5. Enjoy!

for Filling

1. Simply mix all ingredients well

2. Spread over cake crust

for Topping

1. Combine cake 1 c. cake mix and sugar

2. Add stick butter

3. Crumble and sprinkle over filling

4. Then, sprinkle with chopped pecans

Source: Home recipes

Holiday Favorites- Chocolate, Almond, and Raspberry Tart

Chocolate, Almond, and Raspberry Tart

Preheat oven 350*

Bake time 15 mins

Difficulty - Medium

Ingredients

for the Crust

• -1 1/4 c. finely ground chocolate wafer cookies (about 25)
• -5 tablespoons unsalted butter, melted

for the Filling and Topping

• -6 oz. almond paste, crumbled into 1/4-inch pieces (about 1 1/3 cups)
• -6 oz. bittersweet chocolate (do not exceed 61% cacao), chopped
• -1/2 c. heavy whipping cream
• -3 half-pint baskets fresh raspberries
• -2 T. seedless raspberry jam
• -2 t. kirsch (clear cherry brandy)
• -Sliced almonds, toasted

Directions

1. Combine cookie crumbs and 5 tablespoons butter in medium bowl 

2. Stir until crumbs are evenly coated and beginning to stick together

3. Press crumb mixture in thin even layer onto bottom and up sides of 9-inch-diameter tart pan with removable bottom

4. Bake crust until set and beginning to crisp, pressing with back of fork if crust puffs, about 15 minutes. 5. Cool crust completely on rack

For filling and topping

1. Sprinkle almond paste over crust

2. Gently press to even layer

3. Place chocolate in medium bowl

4. Bring cream to simmer in small saucepan

5. Pour cream over chocolate. Let stand 1 minute, then whisk until melted and smooth

6. Pour ganache evenly over almond layer. Chill tart until chocolate is cold and set, at least 4 hours and up to 1 day!

7. Arrange raspberries, pointed side up, over top of tart. Stir jam and kirsch in small pan over low heat until blended and heated through

8. Then, brush the glaze over berries. Sprinkle almonds around edge of tart. 

DO AHEAD: can be made 6 hours ahead. Chill uncovered.

Using small sharp knife, loosen crust from pan sides. Push up pan bottom, releasing tart. Cut into wedges; serve cold.

• Special equipment
• 1 9-inch-diameter tart pan with removable bottom

• Ingredient info
• Almond paste is available in the baking aisle of most supermarkets and at specialty foods stores.

Source: http://www.epicurious.com/recipes/food/views/Chocolate-Almond-and-Raspberry-Tart-362594#ixzz1fESZ2wQm

Recipe of the Week- Lemon Poppy Seed Muffins

        Sorry for so many muffin recipes lately, I will have more variety... soon, but lately the recipes that I have been revealing were the hit recipes of the products that sold very well at the coffee stand.  So I will continue with Lemon Poppy:

Lemon Poppy Seed Muffins

Preheat oven 325*

Bake time 12-15 mins.

Ingredients

-3 c. flour

-1 T + 1 1/2 t. baking powder

-1 1/2 t. salt

-2 1/2 c. sugar

-3 eggs

-1 1/8 c. oil

-1 1/2 t. vanilla

-1 1/2 t. almond extract

-1 1/2 t. butter flavor

-1 1/2 c. milk

-1 1/2 T poppy seed

Ingredients for the Glaze

-1/2 t. vanilla

-1/2 t. almond

-1/2 t. butter

-1/2 c. orange juice

-3/4 c. sugar

Directions

1. Combine the first four ingredients (flour, baking powder, salt, & sugar) in a large mixing bowl

2. In a separate bowl, mix the oil, almond, vanilla, and butter flavor

3. Then add the oil mixture and eggs into the large mixing bowl

4. Slowly add the milk and poppy seed

5. Pour the batter into the tins and bake

6. Make the glaze while the muffins are baking by simply combining all ingredients together

7. Let muffins cool for about 5 minutes before brushing on the glaze

8. Enjoy!

Recipe of the Week- Apple Streusel Muffins

Apple Streusel Muffins

Preheat oven 350*
Bake time: 12-15 mins.

Ingredients
for the Bread

-2 c. flour
-1 t. baking powder
-1 t. baking soda
-1/2 c. butter (softened)
-1/2 c. sugar
-3 large eggs
-1/2 t. vannila
-1/3 c. orange juice

for the Streusel


-1 c. light brown sugar
-1 c. chopped apples
-1 c. nuts (optional)
-1/4 c. flour
-1 t. cinnamon
-3 T butter (melted)

Directions


1. In a large bowl, combine the 2 c. flour, t. baking powder and soda.
2. With mixer beat butter and sugar until fluffy
3. Add eggs one at a time, to the butter mixture, beating well
4. Add vanilla to the egg mixture
5. On low speed, alternate between adding a little orange juice and flour mixture, into the egg mixture
6. Make the streusel: Combine all the streusel ingredients except the butter, then once combined add the butter
7. In a muffin tin, or bread pan, add the bread batter, then streusel, then more bread batter, then a bit more streusel on the top
8. Enjoy!

Recipe of the Week- Cranberry-Orange Scones

Cranberry-Orange Scones

Preheat oven 425*
Bake time: About 12-15 min. or until golden brown

Ingredients


-2 c. all purpose flour
-1/3 c. sugar
-2 T grated tangerine peel
-1 T baking powder
-1/2 t. salt
-1/2 c. chilled unsalted butter, cut into small pieces
-1/2 c. dried cranberries
-1/4 c. creme fraiche or sour cream
-3 T fresh tangerine juice
-1 large egg
-2 t. unsalted butter (melted)
-2 t. raw sugar**

Directions

1. Line baking sheet with parchment paper
2. Whisk flour, 1/3 c. sugar, tangerine peel, baking powder, and salt in a bowl and blend
3. Add 1/2 c. chilled butter
4. Using your fingertips, rub in until mixture resembles coarse meal
5. Mix in cranberries
6. Whisk creme fraiche, tangerine juice, and egg into medium bowl to blend
7. Gradually add flour to mixture, using a fork to toss until moist clumps form
8. Knead dough briefly on a lightly floured surface until it becomes smooth
9. Pat dough into a 8 inch round and cut into even pieces
10. Transfer to prepared baking sheet, and brush with melted butter, sprinkle w/ sugar
11. Bake, share and enjoy!

Recipe of the Week- Blueberry Muffins!

        This recipe is a very yummy blueberry muffin!  One of the best blueberry muffin recipes ever.  Make this recipe and you can't go wrong!

Yummy Blueberry Muffins


Preheat oven 350*
Bake for: 12-15 minutes




-1 c. blueberries
-1/2 c. sugar
-1 t. salt
-2 T oil
-3 t. baking powder
-1 t. grated lemon or orange or 1/2 t. nutmeg
-2 beaten eggs
-1 c. milk
-3 c. flour

Directions

1. Sift dry ingredients together
2. Combine beaten eggs, milk and oil and add to dry mixure
3. Mix lightly to dampen
4. Stir in blueberries
5. Spoon into muffin tins
6. Let stand for about 10 minutes
7. Then bake and enjoy!

Bored During Summer? Looking For Something New To Cook?

        Looking for a new recipe or two?  You're in luck I'm releasing two of my scones recipes from The Stand if you are interested.  Listed BELOW in this post and under the Discontinued Page! 

Here are two recipes officially no longer available.  Recipes were made during year of 2009 for coffee stand.  *Found on Epicurious.com


Chocolate Chip Scones

Preheat-400*

Bake for 20 min.

Scone ingredients

• 2 c. unbleached all-purpose flour
• 1/3 c. plus 2 T sugar
• 1 t. baking powder
• ½ t. baking soda
• ½ t. salt
• 6 T (3/4 stick) chilled unsalted butter, diced
• 1 t. (packed) grated lemon peel – optional
• ¾  c. miniature semisweet chocolate chips
• ¾ c. chilled buttermilk
• 1 large egg yolk
• 1 t. vanilla extract

1. Butter and flour baking sheet
2. Sift 2 c. flour, 1/3 c. sugar, baking powder, baking soda and salt in large bowl
3. Add butter and lemon peel (rub in with your finger tips until butter is the size of rice)
4. Mix in chocolate chips
5. Whisk buttermilk, egg yolk and vanilla in small bowl
6. Add to dry ingredients until dough comes together in small clumps
7. Gather dough into ball
8. Press onto lightly floured surface into about 8 in. round
9. Cut into evenly sized wedges
10. Transfer to baking sheet
11. Bake and enjoy!
    

Cranberry-Orange Scones

Preheat-425*

Bake for about 12 min. or until golden brown 

Scone Recipe

• 2 c. all purpose flour
• 1/3 c. sugar 
• 2 T grated tangerine peel
• 1 T baking powder
• ½ t. salt
• ½ c. chilled unsalted butter, cut into small pieces
• ½ c. dried cranberries
• ¼ c. crème fraiche or sour cream
• 3 T fresh tangerine juice
• 1 large egg
• 2 t. unsalted butter melted
• 2 t. raw sugar*

1. Line baking sheet with parchment paper
2. Whisk flour, 1/3 c. sugar, peel, baking powder, and salt in a bowl and blend
3. Add ½ c. chilled butter
4. Using your fingertips, rub in until mixture resembles coarse meal
5. Mix in cranberries
6. Whisk crème fraiche, tangerine juice, and egg into medium bowl to blend
7. Gradually add flour to mixture, using a fork to toss until moist clumps form
8. Knead dough briefly on a lightly floured surface until it becomes smooth
9. Pat dough into a 8 in. round and cut into even pieces
10. Transfer to prepared baking sheet
11. Brush with melted butter sprinkle with sugar
12. Bake, share and enjoy!

*Sources noted. Epicurious. Choco. http://www.epicurious.com/recipes/food/views/Chocolate-Chip-Scones-104462 . Cran-Orange http://www.epicurious.com/recipes/food/views/Cranberry-Orange-Scones-15682