Tag Archives: Desserts

Ina Garten Caramel Sauce

Combine in a heavy-bottomed pan:

  • ½ lb butter
  • 1 cup packed brown sugar
  • ½ cup heavy cream
  • 1 tsp vanilla extract
  1. Bring to a boil
  2. Simmer for 1 minute.

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Pecan Bars (that are not too sweet)

I can’t even begin to express how good these are!   They freeze very well when wrapped in parchment paper, then sealed up in a heavy-duty ziplock freezer bag.

Crust:

  • 1 cup all purpose flour
  • 1/3 cup packed brown sugar
  • ¼ cup pecans, toasted and chopped coarsely
  • 1 teaspoon kosher salt
  • ¼ tsp baking powder
  • 6 Tbsp cold, unsalted butter, cut into pieces

Filling/top:

  • ½ cup packed brown sugar
  • 1/3 cup corn syrup
  • ¼ cup unsalted butter, melted and cooled
  • 1 Tbsp dark rum (don’t leave this out)
  • 2 tsp vanilla extract
  • ½ tsp kosher salt
  • 1 large egg, lightly beaten
  • 1 ¾ cups pecans, toasted and chopped coarsely

For the crust:

  1. Adjust an oven rack to the middle position and heat the oven to 350F.  Line an 8” square pan with foil, then butter the foil.
  2. Process the flour, brown sugar, pecans, salt, and baking powder in a food processor until the mixture resembles coarse cornmeal, about 5 pulses.  Sprinkle the butter pieces over the top and pulse until the mixture is pale yellow and resembles coarse cornmeal, about 8 pulses.
  3. Sprinkle the mixture in the prepared pan and press firmly into an even crust using your fingers.  Bake until the crust starts to brown, 20 to 24 minutes.

For the filling:

  1. As soon as the crust finishes baking, whisk the brown sugar, corn syrup, melted butter, rum, vanilla, and salt together until just combined.  Whisk in the egg until incorporated, then pour over the hot crust.  Sprinkle the pecans over the top.  Bake until the top is brown and cracks start to form across the surface, 25 to 30 minutes.
  2. Let cool completely on a wire rack without removing from pan.  This will take about 2 hours.
  3. When completely cool, use the foil to lift out of the pan, and cut into squares or triangles.

 

 

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Low Fat Chocolate Cake

Not a cake lover — at all — but this is really delicious served with a scoop of ice-cream (which I also don’t like!).  This recipe produces a dense texture, rather than being a light and airy cake.

Preheat oven to 350F and grease an 8” springform pan.

  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1/3 cup butter
  • 2 eggs
  • 1 tsp vanilla
  • ¼ cup unsweetened cocoa powder
  • 1 cup all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ cup hot strong coffee (or use water or orange juice)
  • 1/3 cup low fat yogurt or buttermilk

In a large bowl, beat together brown and granulated sugars, butter, eggs, and vanilla until well blended.  Add cocoa and mix until well incorporated

Combine flour, baking soda, and baking powder; add to bowl along with coffee and yogurt.  Mix just until combined, being careful not to overmix.  Pour into pan, and bake for 35 to 40 minutes or until tester inserted into centre comes out dry.  Let cool completely.

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Rona’s Dutch Almond Boterkoek

Rona brought this to the food bank for our coffee break, and it is absolutely delicious!  I could easily eat half a cake by myself, and I’m not a cake person; it is like a cross between a shortbread and cake texture.

Base:

  • 1 cup butter
  • 1 cup sugar
  • 1 egg
  • 2 tsp. almond flavouring
  • 1 and 2/3 cups flour
  • 1 tsp. baking powder
  1. Cream butter and sugar. Add egg, and blend until well mixed.  Add the flavouring, and mix well.
  2. In a separate bowl, blend flour and baking powder together.
  3. Gently add the flour/baking powder mixture to the creamed mixture
  4. Spread into two 8″ cake pans.

Topping:

  • 1/2 cup ground almonds
  • 1/3 cup sugar
  • 1 egg
  • 1 lemon peel, grated.
  1. Mix the topping ingredients together.
  2. Spread topping over base, wetting spoon as necessary.
  3. Sprinkle on:
  • 1/2 pkg. of sliced almonds.
  1. Bake at 350 degrees F. for 25 to 30 minutes, or until lightly browned.
  2. Score while warm into slices.

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Grandma Ruth’s Pecan Pie (from Great Aunt Shirley)

We have found great success using the America’s Test Kitchen recipe for pastry (which uses vodka for half of the liquid).  The following is Grandma’s pastry and filling recipe, verbatim.  One just needs one 9″ pie crust, unbaked, for this pie.

Pastry

  • 4 (41/2) cups flour (I use 4 and use the rest for flouring the board)
  • l  lb. Shortening (Crisco)
  • 1 tsp. Salt
  • TBSP brown sugar
  • 1 egg (beaten)
  • add enough warm water to make ¾ cup
  • 1 TBSP vinegar

Add salt and b. sugar to flour.  Cut in shortening with knife ( I usually do that by dividing it into four pieces). Add remaining liquid and mix with hands until dough no longer stick to the bowl.  Chill for about 15 – 20 minutes wrapped in saran wrap. This dough is quite soft and is very flaky when done.

Pie Filling

  • 1 cup corn syrup
  • ½ cup sugar
  • ¼ cup butter
  • ¼ tsp  salt
  • 1 egg (beaten), in a medium sized bowl
  • 1 tsp vanilla
  • LOTS     pecan halves
  1. Bring sugar, salt, butter to a boil and remove from heat
  2. Whisking constantly, pour over beaten eggs
  3. Cool slightly and add vanilla
  4. Lay pecans in circle pattern (flat side down) until the whole bottom of crust is covered.
  5. Pour filling over the pecans.
  6. Bake 10 minutes at 400F then turn oven down to 375F and cook for 35-40 minutes.  The pecans will rise to the top.

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Fraser’s Birthday Brownies (for Fraser and Prasanth)

Preheat oven to 350F.  Line an 8”x8” pan with 2 pieces of parchment paper, leaving overhangs on each side (one piece going each direction across the pan).  Have 3 eggs at room temperature.

NOTE:  Each layer needs to be completely cooled before the next layer is added!

Brownie Layer:

This is extremely fudgy, and great on its own.

  • 8 Tbsp butter ( ½ cup)
  • 8oz/227g bittersweet chocolate, chopped into pieces
  • ½ cup brown sugar, packed
  • ½ cup white granulated sugar
  • 3 eggs at room temperature
  • 2 tsp vanilla extract
  • ½ cup all purpose flour
  • ¼ tsp kosher salt
  1. In a large saucepan, melt the butter and cook it until it is fragrant and light brown.  Remove from the heat, and cool for 5 minutes or so.
  2. Add the chocolate and melt.  Stir until smooth.
  3. Add the sugars and mix well.  The mixture will have a grainy texture.
  4. Add the eggs one at a time, mixing until the batter is glossy and thick.
  5. Add the vanilla, and then the salt and flour, mixing only long enough to incorporate the flour.
  6. Pour into the prepared pan and bake for about 30 minutes; the edges should be firm, but the centre slightly soft, yet puffed.  Remove from oven and chill completely in pan (if you want to hurry it along, put it in the fridge or freezer until just firm).

Peanut Buttery Layer:

  • ¾ cup smooth peanut butter (the regular store-brand kind works well – save the organic for toast)
  • 8 Tbsp butter, room temperature ( ½ cup)
  • ½ cup icing/confectioner’s sugar
  • ½ tsp kosher salt

Place all ingredients into a food processor, then process until smooth.  Spread evenly onto cooled brownie bottom, cover with plastic wrap, and refrigerate until cold and set.

Ganache Layer:

I use about half of this recipe, and store the remainder in the fridge or freezer for a few weeks.  If it firms up before you get a chance to spread it, just pop it into the microwave for about 5 seconds, or warm it in a bowl over some hot water.

  • 1 cup whipping cream
  • 10 oz/280g bittersweet chocolate, chopped
  • 1 Tbsp corn syrup (not usually part of ganache, but it works for these brownies)
  1. Place chopped chocolate into a medium mixing bowl.
  2. In a small heavy saucepan, heat cream until almost at a boil.  Pour the hot cream over the chocolate and add the corn syrup.
  3. Let the mixture sit for about 10 minutes.
  4. Gently whisk the mixture until completely smooth, trying not to add any air in the form of bubbles.
  5. Pour ganache into the brownie/peanut butter pan, making the layer as thick as you want it.  Let it set in the fridge.

Finishing:

Lift out the three-layer brownie by the parchment “handles”, and place on a cutting board.  Slice the slab into 16 squares, wiping the knife clean after every slice.  Wrap each piece very well, put into a container, and store in fridge for up to a month, or in the freezer for up to 6 months.

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Berry Muffins

I used to buy these muffins from a shop just around the corner when I was on my coffee break, or for lunch; the recipe is from the “David Wood Food Book”.  How I miss my exquisite lunches and sweets from that shop!  Not exactly nutritious, but one could use half whole wheat flour and half all-purpose flour, or use a Cornell Mixture.  This makes 6-8 muffins.

  • 1 large egg
  • ¼ cup melted butter
  • ¾ tsp vanilla extract
  • 1/3 cup milk
  • 1 cup all-purpose flour
  • ¼ cup sugar
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 – 1 ½ cups blueberries, fresh or frozen OR add berries or fruit of your choosing
  1. Preheat the oven to 350F.  Grease and flour muffin tin, or use paper muffin cups.
  2. In a large bowl, cream together the melted butter and sugar, then beat in the egg and vanilla.
  3. Whisk together the flour, baking powder, and salt.  Add to the butter mixture, along with the milk.  Don’t worry if it’s a bit lumpy.  Add the berries and fold them in gently.
  4. Scoop into the muffin tins; bake in the preheated oven for 25 to 30 minutes, until pale golden brown, and the top springs back when touched.
  5. Niall likes to make a glaze of freshly squeezed lemon juice and sugar for these — half a lemon, with sugar to taste, warm in microwave, then drizzle onto muffin or dip muffin!

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Granny Jo’s Victoria Sponge

Makes two 8” cakes, or one tall 8” cake.

Ingredients:

First with weights, as Granny makes it, then with measuring cups/spoons:

With a scale:

  • 8 oz unsalted butter
  • 8 oz castor/granulated sugar
  • 4 large eggs
  • 8 oz self-raising flour*
  • 1 teaspoon baking powder
  • (2 tablespoons milk to add if necessary)

With measuring tools:

  • 1 cup unsalted butter
  • 1 cup castor/granulated sugar
  • 4 large eggs
  • 1 ½ cups, less 1 Tablespoon self-raising flour*
  • 1 teaspoon baking powder
  • (2 Tablespoons milk to add, if necessary)

For finishing:

  • Granulated sugar
  • Fruit jam

* if you don’t have self -raising flour, remove 1 Tablespoon of the flour, and replace with 1 Tablespoon of baking powder; you still need the additional 1 tsp of baking powder in the recipe.

Directions:

Preheat the oven to 360F/182C.

Prepare two 8” non-shiny cake tins by greasing them with butter, and line the bases with non-stick parchment paper.

Ingredients must all be at room temperature.

Place the butter in a mixing bowl and beat it until it is pale and light.  Add the sugar, continuing to beat until the mixture is light and fluffy.

Break the eggs into a separate bowl, and beat them lightly.  Add the beaten eggs to the butter/sugar mixture one spoonful at a time, making sure that they are fully incorporated before adding the next spoonful.

Whisk the flour and the baking powder together in another bowl.  Using a large spoon, fold in the whisked flour to the egg and butter mixture.  Do not over mix, or the cake will be tough.

Check the consistency of the batter – look for the batter to drop easily off of a spoon when it is tapped gently on the side of the bowl.  If it is too stiff, add a little milk (up to 2 tablespoons, a little at a time).

Divide the mixture equally between the two prepared tins.  Whack the tins down gently on the counter to remove any bubbles and to level the cakes.  Place into preheated oven for 25 to 30 minutes until a toothpick inserted into the centre comes out clean.

When finished baking, turn out onto a wire rack and remove the baking parchment.  Flip them over right side up.  Removing the cakes quickly from their tins will avoid soggy bottoms!

When completely cool, cut the cakes in half horizontally and spread the middle with jam.  Place the top back on.  This will make two Victoria Sponges, or a tall Victoria Sponge with three layers of jam.  Sprinkle the top with granulated sugar.

Tips:

If your mixture “curdles”, don’t worry.  Just add a spoonful of flour in and mix it together.  This should absorb all the excess liquid that’s separated the mixture.

Don’t open the oven during baking.

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Lemon Meringue Pie

Lemon Meringue Pie

Lemon Meringue Pie

Pre-bake a 9″ pie shell until golden, and cool it.

Preheat oven to 400F, and read ALL of these directions before proceeding. You will need 3 eggs, carefully separated into yolks and whites; it is of extreme importance that no trace of yolk gets into the whites, or the whites will not stiffen up properly.

In a saucepan, combine:

  • ½ cup cornstarch
  • 1 cup granulated sugar
  • ¼ teaspoon salt

Gradually whisk in:

  • 3 cups water

Put saucepan on stovetop, and cook over medium heat, stirring constantly, until thickened.  Cover and cook for 2 minutes longer, stirring occasionally.

Whisk a small amount of the hot mixture into:

  • 3 slightly beaten egg yolks

Whisk in a little more of the hot mixture, then, blend the yolk mixture into the remaining hot mixture in the saucepan*.  Continue to cook for one minute longer, stirring constantly.

Remove from heat and blend in:

  • 1 tablespoon of butter
  • ¼ teaspoon vanilla extract
  • 1 tablespoon finely grated lemon rind (from two lemons)
  • ½ cup freshly squeezed lemon juice (from two lemons)

Cool to lukewarm and turn into prepared pie shell.

Meringue

Into the bowl of an electric mixer fitted with the whisk attachment, place:

  • 3 egg whites
  • ¼ teaspoon cream of tartar
  • (I have read recently that 1 + 1/2 teaspoons of cornstarch will prevent the meringue from “weeping”)

Whip on high speed until frothy.  With the mixer still running, slowly add:

  • 1/3 cup granulated sugar

Beat until the meringue is thick and shiny, approximately two minutes.  (Whisk in corn starch, if using)

Immediately spread onto the pie, making sure to touch it to the edges (it will shrink back if you don’t).  Put the pie into the 400F oven for about 5 minutes, or until the meringue is golden.  Let the pie cool to room temperature before cutting.

*Note: You can add 2 teaspoons of the lemon zest when you add the egg yolks, reserving 1 teaspoon.  After removing the mixture from the heat, pass it through a sieve, then stir in the remaining 1 teaspoon of zest and the remaining ingredients.  This will result in a “smoother” filling.

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Lemon Cheesecake

Crust

  • 1/3 cup butter
  • 1 ½ cups vanilla wafer crumbs (can substitute graham wafer or digestive crumbs)
  • ¼ cup soft brown sugar

Filling

  • 2x8oz packages cream cheese
  • 3 eggs
  • 1 cup granulated sugar
  • 3 Tablespoons freshly squeezed lemon juice (about ½ to 1 lemon)
  • 1 teaspoon finely grated lemon rind

Topping

  • 2 cups sour cream
  • 3 Tablespoons granulated sugar

DIRECTIONS

Crust

Melt butter in saucepan.  Stir in wafer crumbs and sugar.  Press in to ungreased 10” spring form or 9”x9” pan.  Bake in 350F oven for 10 minutes.  COOL.

Filling:

Beat cream cheese until smooth and creamy; don’t overbeat.  Beat in eggs, one at a time.  Add sugar, lemon juice and rind.  Mix well.  Turn into crumb-lined pan.  Bake in 350F oven for about 30 to 40 minutes until firm; do not brown.  Proceed to next step IMMEDIATELY.

Topping:

Mix sour cream and sugar together.  Spread over cheesecake.  Return to oven for 10 to 12 minutes.  Chill; keep in refrigerator.  Cuts into 12 pieces.

Freezes very well.

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Mud Pie (Niall’s birthday cake)

for Akilah 🙂

INGREDIENTS

Crust

  • ½ cup butter
  • 2 cups chocolate wafer crumbs (other cookie crumbs will work, too, or one could use a pre-made chocolate cookie crust)

Filling

  • Good quality ice cream of your favourite flavour (vanilla is very good for this)

Topping

  • 1/3 cup cocoa powder, not sweetened
  • 3 Tablespoons butter
  • 2/3 cup white sugar
  • 1/3 cup heavy cream
  • 1 teaspoon vanilla

Garnish

  • 1 cup Slivered almonds, toasted (more if you really like them)

For Serving

  • Whipped cream
  • Shaved chocolate curls

DIRECTIONS:

Crust:

Melt butter in a medium saucepan.  Stir in crumbs.  Press into bottom and sides of a 9” pie plate.  Bake in 350F oven for 10 minutes.  COOL.

Filling:

When crust is completely cool, spoon softened ice cream into the shell, spreading carefully and leaving about ¼” space at the top for the topping sauce and the nuts.  Place in freezer until firm.

Topping:

When the ice cream filling is firm, make topping.  Put all five ingredients into saucepan.  Heat and stir over medium heat until boiling.  Remove from heat.  Cool for about 10 minutes, then smooth carefully over ice cream filling.  Sprinkle with toasted almonds, and very gently press them down.  Return to freezer until very firm; the topping will remain slightly gooey.  This can take several hours, or even over night, depending on your freezer!

Serving:

To serve, either top entire Mud Pie with whipped cream and sprinkle with shaved chocolate, or serve each individual piece with a dollop of whipped cream and a garnish of shaved chocolate  (use a potato peeler to shave the chocolate from a square or bar of chocolate).   The Mud Pie can be cut up into individual slices and then popped back into the freezer to take out and enjoy whenever one feels like having a treat!

* For a deeper pie, just use a spring form pan and use more ice cream

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Sandwich-Cookie Mini Cheesecakes

Prep: 10 minutes
Total: 3.5 hours, including refrigeration time

  • 2x 250 gram Cream Cheese, softened
  • ½ cup sugar
  • 2 eggs
  • 12 Oreo/Girl Guide sandwich cookies, or six*
  • 3 oz chocolate, melted (for garnish), or any other garnish that you like

Preheat oven to 350F. Line a muffin tin with 12 paper liners.

Beat cream cheese and sugar in a large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, beating on low speed after each addition just until blended.

Place 1 cookie in bottom of each paper lined muffin cup (*I prefer to use just one half of the cookie without the icing). Fill evenly with batter.

Bake for 20 minutes or until centres are almost set. Cool. Refrigerate 3 hours or overnight.

Drizzle with melted chocolate; top with whipped cream if desired. Alternatively, garnish in any other way desired, eg, fresh fruit, lemon zest, chocolate shavings, or cherry pie filling…

Makes 12 cheesecakes.

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Chocolate Chip Walnut Bars

We often call these “Bob Dunn’s Sweet Marie Bars”, as every time I make them, I can hear his voice saying “These taste just like a Sweet Marie Bar!”; he was a big fan.

Makes about 30 squares

Preheat oven to 350F

Crust:

  • 1 cup all purpose flour
  • ¼ cup granulated sugar
  • 1/3 cup butter

Topping:

  • 2 large eggs
  • ½ cup granulated sugar
  • ½ cup corn syrup
  • 2 Tbsp corn syrup
  • 2 Tbsp butter, melted
  • 1 cup excellent quality semi-sweet, or bitter-sweet chocolate chips
  • ¾ cup chopped walnuts*

Directions:

Crust:

Combine all crust ingredients, mixing until crumbly.  Press firmly into a greased 9” square cake pan.  Bake at 350F for 12 to 15 minutes, or until light golden.

Topping:

Beat eggs sugar, syrup, and butter together until blended.  Stir in chocolate chips and nuts.  Pour evenly over crust.  Bake 25 to 30 minutes longer, or until set and golden.  Cool completely in pan on wire rack.  Cut into bars.

*NOTE:  Pecans or almonds also taste very good in this recipe in place of the walnuts

Freezes well

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Shortcake Biscuits

  • ¼ cup unsalted butter cut into pieces, more for baking sheet
  • 2 cups flour
  • 1 Tbsp baking powder
  • ½ tsp salt
  • 3 Tbsp granulated sugar
  • ¾ cup heavy cream

Heat oven to 425F.  Butter a standard sized baking sheet.

Place the flour into a large bowl with the baking powder, salt, and sugar; stir well with a wire whisk.

Make a well in the centre of the dry ingredients, then add butter to well.

With a pastry cutter, or two knives, cut butter into the flour.

Rub the mixture with your fingertips, lifint and crumbling to aerate it, until it forms fine crumbs.

Make a wll in the centre, add the cream, and toss quickly with a wooden spoon or spatula to form crumbs.  Add a little more cream if the mixture seems dry.  DO NOT OVERMIX or biscuits will be heavy!

Press all of the crumbs together with your hands to form a rough ball of dough.

Turn the dough onto a floured surface and knead lightly for a few seconds – the dough should remain quite rough.  Pat the dough out to a round ½ inch thick.

Cut out rounds with a cookie cutter to the size you want, or just cut into rectangular triangular, or square pieces to eliminate waste.

Bake the shortcakes in the heated oven until very lightly browned – about 12 to 15 minutes.  Transfer them to a wire rack to cool.

Serve split in half, filled with whipped cream and sliced berries or other fruit, then more on top.

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Lemon Poppy Seed Loaf or Muffins

Preheat oven to 350F
Butter a 9” x 5” loaf pan or a 12-cup muffin pan (preheat oven to 375F); will make 9 muffins.

  • ¾ cup granulated sugar
  • 1/3 cup softened butter
  • 1 egg
  • 3 teaspoons grated lemon rind
  • 3 tablespoons lemon juice
  • 1 ¼ cups all purpose flour
  • 1 tablespoon poppy seeds
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1/3 cup milk
  • 1/3 cup yogurt or sour cream

Glaze:

  • ¼ cup icing sugar
  • 2 tablespoons lemon juice

In a large bowl, cream butter and sugar.  Beat in egg, lemon rind and juice until well mixed.

In a separate small bowl combine yogurt and milk.

In another separate bowl, whisk together flour, poppy seeds, baking powder and baking soda; add to wet ingredients alternately with yogurt/milk mixture, mixing just until incorporated.   Do not overmix!

Pour into prepared pan, bang pan on counter to release air bubbles.  Bake for 35 to 40 minutes or until tester inserted into centre comes out dry (if making muffins, bake for 15 to 20 minutes).

Glaze: Prick holes in top of loaf (or muffins) with a skewer or fork.  Combine icing sugar with lemon juice; pour over loaf.

Freezes well.

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Lower Fat Chocolate Cake

One layer, a little heavier than most chocolate cakes.  Not even remotely like a boxed-style cake.

  • 1 tablespoon instant coffee granules
  • 1/3 cup hot water
  • ¾ cup sugar
  • ¼ cup vegetable oil
  • 2 large eggs
  • ¼ cup unsweetened cocoa powder
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • ½ cup milk

Preheat the oven to 350F.  Grease a 9” spring form pan with butter or oil.  Mix together coffee granules and hot water, and set aside.  When it’s cool, add the milk.

In a bowl, using a whisk (or use a mixer) beat together sugar, oil,  and eggs until everything is blended.

In another bowl, whisk together flour, cocoa powder, baking powder, baking soda (sifted), and salt.

Pour the dry mixture, and the coffee/milk mixture on top of the wet ingredients, and mix gently just until everything is combined.  Pour the mixture into the prepared pan.  Bang the pan on a flat surface a couple of times to remove large air bubbles from the cake.

Bake for 30 to 35 minutes or until a toothpick inserted in the centre comes out clean.  Let the pan cool on a wire rack.  Remove the spring form side.

This is very good plain with a scoop of good vanilla ice cream.

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Biscuit-style Cinnamon Rolls

Filling:
1/3 cup butter, very softened
1 cup brown sugar
3 teaspoons cinnamon

Biscuit:
2 cups flour
3 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, cut into cubes
1 egg
2/3 cup milk

Directions

Preheat oven to 400F. Butter a 12-hole muffin pan (alternatively, use a buttered 9″ x 9″ cake pan).

Filling:
Mix brown sugar and cinnamon together. Set aside. Set aside butter that is very softened (almost melted).

Biscuit:
In large bowl, whisk together flour, sugar, baking powder and salt. Using pastry blender, cut in butter until mixture is crumbly.

In small bowl, whisk egg and milk together. Add all at once to the dry ingredients and mix with fork briefly to combine. Knead two or three times (very gently) against sides of bowl to make sure that all ingredients are incorporated.

Turn dough out onto a floured surface and roll or pat into a 9 or 10 inch square. Spread with softened butter; if it does not spread easily, cream it until it does. Spread cinnamon sugar filling over, and roll up like a jelly roll, pinching the long side to the roll when complete. Cut into 12 slices. Place each slice into a buttered muffin pan “hole”, or if using a 9″ x 9″ pan, nestle them into the square pan.

Bake at 400 degrees F. for 20 to 25 minutes. Remove from pan.

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Coconut Rice Pudding

I am the only one in my family who enjoys rice pudding, so I halve this recipe when I make it. I don’t always use “light” coconut milk, either! 😉

  • 3 cups light coconut milk
  • 3/4 cup skim milk
  • 1/2 parboiled long-grain rice
  • 1/4 cup packed brown sugar
  • 1 teaspoon excellent vanilla extract
  • 1/2 teaspoon ground cinnamon

Combine the coconut milk, milk, rice, and sugar in a medium saucepan. Bring to a simmer, cover and cook over low heat until the rice is tender and the mixture is creamy, about 40 minutes to one hour. Remove from the heat and stir in vanilla and cinnamon. I prefer it warm.

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Nanaimo Bars for Abbas

Grease a 9-inch square cake pan. These squares have three layers, each completed in a separate step.

1. In a saucepan combine:

  • ½ cup butter
  • ¼ cup granulated white sugar
  • 5 tablespoons unsweetened cocoa powder

Cook butter, sugar, and cocoa over medium heat, stirring constantly, until sugar dissolves.

To mixture in pot add and beat until smooth.

  • 1 egg, beaten
  • 1 teaspoon vanilla extract

 

Stir in:

  • 1 + 2/3 cups (finely crushed) graham wafer crumbs
  • 1 cup desiccated coconut
  • ½ cup chopped walnuts

Press into prepared pan.

2. Choose ONE of the following ( A. or B.):

A. Cream:

  • ¼ cup butter

Beat in gradually:

  • 2 cups sifted icing (confectioners/powdered) sugar
  • 1 egg

Alternatively, should you wish to avoid using raw egg:

B. Cream:

  • 1/4 cup butter
  • 2 cups sifted icing sugar
  • 2 Tablespoons custard powder (Bird’s)
  • 2 Tablespoons hot water

Spread either A. or B. over crumb mixture and chill for about ½ hour.

3. Over hot water, melt together in a bowl (make sure no water gets into bowl!):

  • 4 squares semi-sweet chocolate (one square = one ounce or 28grams)
  • 1 tablespoon butter

Spread on top and chill. When set, cut into squares.

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