Greetings

28 Monday Sep 2009

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Hi Everyone,
As you can see I have been busy posting recipes. I think this is going to be a great family blog! I hope that all of you start posting your recipes soon, both new and old. When you make one of your recipes take a photo and add it to your recipe post. I plan to add photos as I make my recipes from now on. I only had two to go along with the recipes I posted today (look at ice cream cake and pumpkin cake). I may even make some videos if I get ambitious. How you ask? Remember your gorilla pod?? It might be a good idea to send an email to everyone letting them know that there is a new post. Most of my cupcake recipes are not on my computer so I will add them as I type them up.

Bammy’s Cheesecake

28 Monday Sep 2009

Posted by in Cakes, Desserts

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Crust:
1 ¾ cups graham cracker or digestive biscuit crumbs
½ cup melted butter
¼ sugar

Cheesecake filling:
5 8-ounce packages cream or 6 200-gram packages cream cheese
1 ¾ cups sugar
3 tablespoons flour
1 ½ tablespoons lemon zest (optional)
½ teaspoon vanilla
5 eggs
2 egg yolks
¼ cup whipping cream (not whipped)

Preheat oven to 500 degrees F (260 degrees C)

Wrap the outside bottom of a 9 inch (23cm) springform pan in foil. Combine crumbs, melted butter, and sugar and press on the sides and bottom of the pan.

Blend together cream cheese, sugar, flour, lemon zest and vanilla and mix until smooth. Add eggs and yolks one at a time mixing well after each addition. Blend in whipping cream. Turn cream cheese mixture into springform pan and bake 10 minutes. Reduce heat to 200 degrees F (100 degrees C) and bake 1 hour. Cool in a draft-free place and then refrigerate four hours before serving.

Chocolate Toffee Bar Cake

28 Monday Sep 2009

Posted by in Cakes

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Make chocolate cake mix according to package directions. Bake in a greased and floured 9X13 inch pan. Cool in the pan and poke hole with the handle of a wooden spoon all over the top. Drizzle caramel topping in the hole. Frost cake with whipped cream and sprinkle with chopped Skor or Heath candy bars.

Dutch Apple Cake

28 Monday Sep 2009

Posted by in Cakes

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Preheat oven to 350F or 180C. Grease and flour a 9” round springform pan.
1 ½ lbs (.75kg) apples
1 teaspoon cinnamon
3 teaspoons sugar
2 teaspoons lemon juice

Peel, quarter and slice apples. Toss with the cinnamon, sugar and lemon juice and set aside

1 cup sugar
2 eggs
½ cup (or more orange juice)
1 teaspoons vanilla
1 ½ cups flour
1 ½ teaspoons baking powder
½ cup vegetable oil (sunflower or corn)

Beat sugar, eggs, orange juice (adjust the amount of orange juice based on the consistency of the batter), and vanilla. Add oil and flour/ baking powder alternately. Beat until smooth. Pour ½ cake batter into the prepared pan. Sprinkle apples on the batter. Spread remaining batter on the top.

Streusel Topping
¼ cup flour
¼ cup brown sugar
1 teaspoon cinnamon
2 tablespoons melted butter

Combine the above ingredients and sprinkle on the cake. Bake for 1 hour and 15 minutes or until it tests done with a cake tester. Cool in pan. Serve with whipped cream.

I got this recipe from a Dutch friend when I was working at Outpost London

Jubail Gingersnaps

28 Monday Sep 2009

Posted by in Cookies

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1 cup sugar
½ cup vegetable oil
¼ cup dark molasses
1 egg
2 cups flour
1 ½ teaspoons baking soda
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves

Heat oven to 375 degrees. Mix sugar, oil, molasses, and egg; stir in flour, baking soda, salt and spices. Divide dough into quarters. Shape each quarter into a 15”X3” strip placing two strips 3 inches apart on a lightly greased cookie sheet. Bake until edges are light brown and tops appear cracked, 6-7 minutes for soft cookies and 8-9 minutes for crisp cookies. Cool 2 minutes. Cut each strip crosswise into 1-inch slices; remove from cookie sheet. Makes about 4 dozen cookies.

Snickerdoodles

28 Monday Sep 2009

Posted by in Cookies

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1 cup butter
1 ½ cups sugar
2 eggs
¼ teaspoon salt
1 teaspoon baking soda
2 teaspoons cream of tartar
2 ¾ cups flour

3 tablespoons sugar
2 teaspoons cinnamon

Cream butter and sugar together and add eggs. Add dry ingredients and mix well. Form cookie dough into one inch balls. Combine 3 tablespoons of sugar and 2 teaspoons of cinnamon. Roll balls in sugar/cinnamon and place two inches apart on ungreased cookie pans. Bake at 400 degrees for 8 to 10 minutes.

Jill Hales’ O’Henry bars

28 Monday Sep 2009

Posted by in Bar Cookies

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This yummy recipe is from Kyle’s wife Jill.

2 cups sugar
2 cups Karo syrup
2 cups peanut butter
2 cups peanuts
6 cups Rice Krispies
1 bag chocolate chips
1 bag butterscotch chips

Combine sugar and Karo syrup in a pan and bring to a boil. Remove from heat. Add peanut butter, Rice Krispies and peanuts. Put in a greased pan and let cool.

Melt chocolate chips and butterscotch chips together and pour on top and let cool. Cut into bars.

Papa Ricky’s Oatmeal Cookies

28 Monday Sep 2009

Posted by in Cookies

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1 cup raisins
1 cup water
¾ cup butter
1 ½ cups sugar
2 eggs
1 teaspoon vanilla
2 ½ cups flour
1 teaspoon soda
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon baking powder
½ teaspoon cloves
2 cups rolled oats
½ cup chopped nuts

Simmer raisins and water over medium heat until raisins are plump, about 15 minutes. Drain raisins, reserving the liquid. Add enough water to reserved liquid to measure ½ cup.

Heat oven to 400 degrees. Mix thoroughly butter, sugar, eggs and vanilla. Stir in reserved liquid. Blend in remaining ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased baking sheet. Bake 8 to 10 minutes or until light brown.

Flour Tortillas

28 Monday Sep 2009

Posted by in Breads

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3 cups plain flour
2 teaspoons baking powder
1 teaspoon salt
¼ cup plus 1 tablespoon vegetable shortening
1 cup to 1 ¼ cups warm water

Mix dry ingredients in a large bowl. Add shortening and cut in with a pastry blender or fork.

Next add warm water a little at a time until your dough is soft but not sticky. You do not need very hot water.

Knead the dough for a few minutes. Divide the dough into 12 pieces and form small balls. Let them rest for about 10 minutes. Heat up your pan to a medium heat. Don’t let it get too hot or the tortillas will cook too fast.

Roll out the dough with a rolling pin. It is a good idea to dust each ball with a little flour before you roll it out. It is good to lift the dough and turn it a few times to make sure it is not sticking. Roll them out fairly thin. Cook as you go.

Quiche Lorraine

28 Monday Sep 2009

Posted by in Lunch, Main Dishes

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1- 8 inch pie crust
1 small onion chopped
4 oz bacon diced and cooked
½ oz butter
10 tablespoons milk
10 tablespoons cream
2 eggs
2 egg yolks
2 oz cheddar or gruyere cheese grated
Salt and pepper

Roll out pastry crust and put in pan

Preheat oven to 400 degrees. Bake the pastry crust blind. (line with foil and fill with beans) 15 minutes. Remove from oven and reduce temperature to 300 degrees

Fry the onion and bacon together in the butter. When cooked, drain well.

Mix together milk cream and eggs. Add the bacon, onion and cheese. Season carefully with the salt and pepper remembering that the bacon and cheese are salty.

Pour the mixture into the crust and bake for about 40 minutes. Test the center with a knife to make sure it is set.