Tag Archives: dessert

Apple Crumble (MOM)

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  • 4 cups sliced apples
  • 3-4 tbsp. sugar
  • 1/2 tsp. cinnamon
  • 1/4 cup butter
  • 3/4 cup brown sugar
  • 1/2 tsp. salt
  • 1/2 cup rolled oats + 1/4 cup flour
  1. Place apples in a greased dish.
  2. Sprinkle with cinnamon and sugar.
  3. Cream butter and brown sugar – blend in rolled oats/flour and salt
  4. Sprinkle the mixture on top of fruit
  5. Bake at 375 for 40 minutes

Vegan Cupcakes

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  • 1 tablespoon apple cider vinegar
  • 1 1/2 cups almond milk
  • 2 cups all-purpose flour
  • 1 cup white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil, warmed until liquid
  • 1 1/4 teaspoons vanilla extract
  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
  2. Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
  3. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.

Gingerbread Cake (MOM)

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3 cups flour
2 tsp. baking soda
1/2 tsp. salt
2 tsp. ginger
2/3 cup margarine
1 c. white sugar
2 eggs
1 cup molasses
1 1/2 cups boiling water

Sift flour, baking soda, salt and ginger 3 times.  Cream margarine until light and fluffy.  Add sugar gradually, beating well.  Add unbeaten eggs, beat briskly.  Add molasses then dry ingredients.  Beat until smooth.  Stir in boiling water.  Put in greased 9″x13″ pan and bake at 350 for 30 minutes or until cooked.

Ginger Cookies

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2 1/4 cup flour
2 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground ginger
3/4 cup unsalted butter
1 cup brown sugar
1 egg
1/4 cup molasses

  1. Heat oven to 375.
  2. Sift flour, baking soda, salt, cinnamon and ginger in a bowl.
  3. Cream butter and brown sugar until light and fluffy.  Beat in the egg and molasses
  4. Mix in the flour mixture on low speed.
  5. Make balls of dough on the cookie sheet and flatten down with your hand
  6. Sprinkle a little sugar on each cookie
  7. Bake 10-12 minutes until cookies have spread and are firm to the touch

PB&J Bars

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  • 1½ c. all-purpose flour
  • ½ tsp. salt and
  • ½ tsp. baking soda
  • ½ c. coconut oil or butter
  • ¾ c. dark brown sugar
  • 1 large egg
  • 1¼ c. natural peanut butter
  • 1 tsp. vanilla extract
  • 1½ c. jam
  • ½ c. roasted peanuts
  1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Line a greased 13- by 9-inch baking pan with a 13- by 18-inch sheet of parchment to facilitate removal of baked bars. Grease and flour parchment and set aside.
  2. Mix flour, salt, and baking soda in a medium bowl and set aside. Beat coconut oil and sugar until smooth; beat in egg, then peanut butter, and finally the vanilla extract until smooth. Reduce mixer speed to low, add flour mixture, and beat until fully incorporated.
  3. Press ⅔ of the peanut butter dough into the prepared pan; spread jam over the dough to cover. Mix peanuts into remaining peanut butter dough, crumbling it over the jam to form a topping
  4. Bake until jam is bubbly and crust is golden brown, about 45 minutes. Remove from oven and let stand until set, about 5 minutes. Using parchment handles, remove bars from pan and set on a wire rack to cool completely. Cut into squares and serve

Hot Cross Buns

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¾ cup 2% milk, heated to just above body temperature (105 F)
4 tsp. instant dry yeast
1/3 cup sugar
3 large eggs, at room temperature
1/2 vegetable oil
3 3/4 cups all-purpose flour
1 tsp. lemon zest
3/4 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
1/4 tsp. ground clove
1/3 cup dried currants
1/4 cup mixed diced peel

Hot Glaze
1/2 cup sugar
3 tbsp. water
1 tsp. vanilla extractxtract

Icing
3/4 cup icing sugar, sifted
1 tbsp.milk, plus extra if needed
Dough1. For the dough, measure all of the ingredients except the currants and peel into the bowl of a mixer fitted with the hook attachment or in a large bowl. Mix the dough on low speed until it comes together, then increase the speed by one and knead until the dough is smooth and elastic, about 5 minutes (the dough is soft and should stick to the bottom of the bowl). If mixing by hand, stir the ingredients with a wooden spoon until the dough comes together, then turn out onto a lightly floured work surface and knead until smooth. Towards the end of kneading, add the currants and mixed peel and knead in. Scrape the dough into a lightly oiled bowl, cover with plastic wrap and let rise for 75 to 90 minutes, until doubled in size.

2. Turn the risen dough out onto a lightly floured work surface and divide into 12 even pieces. Shape each piece into a ball by rolling between your hands while it remains on the work surface. Place the rolled buns in a greased 9-x-13-inch pan, leaving space between them. Cover the pan with plastic wrap and let the buns rise for 45 minutes.

3. Preheat the oven to 350 F. Uncover the buns and bake for 25 to 30 minutes, until a rich brown on top. While still hot from the oven, prepare the glaze.

Hot GlazeFor the glaze, bring the sugar, water and vanilla up to a simmer, stirring until the sugar is fully dissolved. Brush this syrup over the still-hot buns, until it has all been used. Let the buns cool completely in the tin.

IcingFor the icing, stir the icing sugar and together until a thick consistency suitable for piping (add a few more drops of milk, if needed). Pour this into a small piping bag and pipe crosses on top of each bun, letting the icing set for an hour before serving.

Buttermilk Pound Cake (MOM)

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1 cup soft butter
2 cups white sugar
4 eggs
1 tsp. vanilla
1/2 tsp. lemon extract
3 cups all-purpose flour
1/2 tsp. soda
1/2 tsp. baking powder
1 tsp. salt
1 cup buttermilk

Use conventional cake method.  Bake at 350 degrees for 1 hour and 15 minutes.  Cherries can be added for variety (about 1 cup).

Sift dry ingredients together.  In a large bowl cream the butter and sugar together until light and fluffly. Add the beaten eggs slowly.  Stir in the flour alternatively with the buttermilk and at the end stir in cherries.

Pumpkin Muffins

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1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15 ounce can)
1/3 cup vegetable oil
2 large eggs
1 teaspoon pumpkin-pie spice (1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground allspice, and 1/8 teaspoon ground nutmeg)
1 1/4 cups plus 1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon

Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups.  Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.  Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.

Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.  Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

Cherry Loaf

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3 tablespoons butter, soften
1/2 cup sugar
1 large egg
1/2 teaspoon almond extract (optional)
1/2 teaspoon vanilla
3 tablespoons maraschino cherries, chopped, juice reserved
2 tablespoons cherry juice (maraschino juice)
2 tablespoons orange juice
1 cup all-purpose flour
1/2 teaspoon baking powder

In a bowl, beat butter and sugar until creamy. Add the egg, almond extract and vanilla while beating. Add cherries and the juices. Beat to combine everything.

Put flour in a small bowl. Add baking powder and salt. Add to the mixture of cherries. Stir just enough to wet the dry ingredients. Pour the dough in a greased loaf pan. Cook in the oven at 350 F for about 45 minutes or until a toothpick inserted in it comes out dry. Cut in 8 slices.