Combine in a heavy-bottomed pan:
- ½ lb butter
- 1 cup packed brown sugar
- ½ cup heavy cream
- 1 tsp vanilla extract
- Bring to a boil
- Simmer for 1 minute.
Combine in a heavy-bottomed pan:
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.
For the crust:
For the filling:
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.
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.
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.
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.
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.
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!
This is extremely fudgy, and great on its own.
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.
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.
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.
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.
Makes two 8” cakes, or one tall 8” cake.
First with weights, as Granny makes it, then with measuring cups/spoons:
With a scale:
With measuring tools:
* 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.
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.
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.
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:
Gradually whisk in:
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:
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:
Cool to lukewarm and turn into prepared pie shell.
Into the bowl of an electric mixer fitted with the whisk attachment, place:
Whip on high speed until frothy. With the mixer still running, slowly add:
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.
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.
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.
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.
for Akilah 🙂
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.
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.
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!
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
Prep: 10 minutes
Total: 3.5 hours, including refrigeration time
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.
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.
Preheat oven to
Butter a ” x ” loaf pan or a -cup muffin pan (preheat oven to F); will make 9 muffins.
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
Glaze: Prick holes in top of loaf (or muffins) with a skewer or fork. Combine icing sugar with lemon juice; pour over loaf.
One layer, a little heavier than most chocolate cakes. Not even remotely like a boxed-style cake.
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.
1/3 cup butter, very softened
1 cup brown sugar
3 teaspoons cinnamon
2 cups flour
3 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, cut into cubes
2/3 cup milk
Preheat oven to 400F. Butter a 12-hole muffin pan (alternatively, use a buttered 9″ x 9″ cake pan).
Mix brown sugar and cinnamon together. Set aside. Set aside butter that is very softened (almost melted).
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.
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! 😉
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.
Grease a -inch square cake pan. These squares have three layers, each completed in a separate step.
. In a saucepan combine:
Cook butter, sugar, and cocoa over medium heat, stirring constantly, until sugar dissolves.
To mixture in pot add and beat until smooth.
Press into prepared pan.
. Choose ONE of the following ( A. or B.):
Beat in gradually:
Alternatively, should you wish to avoid using raw egg:
Spread either A. or B. over crumb mixture and chill for about ½ hour.
. Over hot water, melt together in a bowl (make sure no water gets into bowl!):
Spread on top and chill. When set, cut into squares.