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 Posted: Mon Nov 22, 2010 1:33 am
This is stuff Lucian sells at his bakery.
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Posted: Mon Nov 22, 2010 10:39 pm
Tastykake Butterscotch Krimpits
cake-
4 egg whites
1 sixteen ounce box golden pound cake mix
2/3 cup water
Frosting-
1/8 cup Nestle Butterscotch Morsels
1/2 cup butter, softened
1 1/2 cups powdered sugar or splenda
Preheat oven to 325 degrees.
beat egg whites until thick.
Blend egg whites with cake mix and water.
Pour batter into greased 9x12" baking pan. Bake for 30 minutes or until the top is golden brown and a toothpick inserted in center comes out clean. Let cool.
To make the frosting melt the butterscotch morsels in a microwave on high for 45 seconds.
Mix butter with melted butterscotch. Add powdered sugar. Blend with a mixer unti; frosting has a smooth consistency.
Spread frosting on top of cooled pound cake.
Cut cake into 9 rows then make two cuts lengthwise. This should divide cake into 27 equal pieces.
Brown & haley Almond Roca
1 cup butter
1 cup sugar or granulated splenda
3 tablespoons water
1 teaspoon light corn syrup
1 cup finely chopped toasted almonds
1 cup milk chocolate chips
Melt butter in a saucepan.
Add sugar, water, and corn syrup.
Cook mixture over medium heat, stirring.
When the sugar dissolves and the mixture begins to boil raise heat and bring mixture to 290 degrees on a cooking thermometer. It will be light brown in color and syrup will separate into threads that are not brittle when dribbled into cold water.
Quickly stir in 1/2 cup chopped almonds.
Immediately pour mixture onto an ungreased baking sheet.
Wait 2-3 minutes for candy surface to firm then sprinkle on the chocolate chips.
In a few minutes, when chips have softened, spread chocolate evenly over surface. Sprinkle remaining almonds over melted chocolate.
When chocolate hardens crack candy into pieces and store in a covered container.
Borden Cracker Jack
4 quarts popped popcorn or 1 1/2 bags microwave popcorn
1 cup spanish peanuts
4 tablespoons butter
1 cup brown sugar or brown sugar splenda
1/2 cup light corn syrup
2 tablespoons molasses
1/4 teaspoon salt
Preheat oven to 250 degrees.
Combine popcorn and peanuts in a metal bowl or on a cookie sheet and place in preheated oven.
Combine remaining ingredients in a saucepan.
Bring mixture to boil over medium heat while stirring.
Use a cooking thermometer to measure temperature while bringing mixture to 260-275 degrees. this will take 20-25 minutes.
Remove popcorn and peanuts from oven and, working quickly, pour caramel mixture in a fine stream over them. Then place them back in oven for 10 minutes.
Mix well every five minutes so that all popcorn is coated.
Cool and store in a covered container
Ben & Jerry's Heath Bar Crunch Ice Cream-
5 Heath candy bars
3 eggs
1 cup sugar or granulated splenda
3 cups whipping cream
1 1/2 cups half and half
3 teaspoons vanilla extract
Freeze the candy bars.
Beat eggs by hand until fluffy.
Slowly beat in the sugar.
Add cream, half and half, and vanilla and mix well.
Pour mixture into an ice cream mixer and freeze.
While ice cream is freezing place frozen candy bars in a plastic bag and break into small pieces with a knife handle.
When ice cream is done remove it from ice cream maker and add candy pieces. Mix well with a large spoon and store in freezer.
Twinkie
cake-
nonstick cooking spray
4 egg whites
1 sixteen ounce box of golden pound cake mix
2/3 cup water
filling-
1/3 cup shortening
1 1/2 cops powdered sugar and splenda
1 tablespoon sugar or granulated sugar
1/2 cup cream
1 teaspoon vanilla extract
2 drops lemon extract
Preheat oven to 325 degrees.
Fold ten 12x14" pieces of foil in half twice. Wrap the folded foil around the twinkie size spice bottle to create a mold. Arrange the molds on a cookie sheet or shallow pan. Grease inside of each mold with a light coating of nonstick spray.
To make the cake beat egg whites until stiff. In a seperate bowl combine cake mix with water and beat until blended. Fold egg whites into cake batter and slowly combine until completely mixed.
Pour batter into the molds, filling each 3/4". Bake for 30 minutes, until cake is golden brown and toothpick inserted in center comes out clean.
To make the filling cream butter and shortening. Slowly add sugars while beating.
Add evaporated milk, vanilla, and lemon extract.
Mix on medium speed until smooth and fluffy.
When cakes are done and cooled use a toothpick to make three small holes in bottom of each one. Move toothpick around inside of eack cake to create space for filling.
Use a cake decorator or pastry bag to inject each cake with filling through all three holes.
Butterscotch Lollipop
1 cup sugar or granulated splenda
heavy cream
3 tablespoons light corn syrup
2 tablespoons butter
1 teaspoon vanilla extract
nonstick spray
Combine first 4 ingredients in a saucepan over medium heat. Stir until sugar is dissolved.
Let mixture boil until it reaches 310 degrees on a cooking thermometer.
Stir in vanilla then remove from heat.
Coat lollipop molds with nonstick spray and pour mixture in.
Place a small piece of foil over each mold and press a lollipop stick in center.
When cool remove from molds.
mounds and Almond Joy candy Bars
5 ounces Eagle sweetened condensed milk
1 teaspoon vanilla extract
2 cups powdered sugar or splenda
14 ounces premium shredded or flaked coconut
one 24 ounce package milk. chocolate chips
Blend condensed milk and vanilla.
Add powdered sugar to the above mixture a little at a time, stirring until smooth.
Stir in coconut. Mixture should be firm.
Pat mixture firmly into a greased 9x13x2" pan. Chill until firm.
Melt chocolate into a double boiler over hot (not boiling) water, stirring often. You can also melt chocolate in the microwave in a bowl. Heat for 1 minute on high, stir, then heat 1 more minute.
Remove coconut mixture from refrigerator and cut into 1x2" bars.
Set each one on a fork and dip into chocolate. Tap fork against side of pan or bowl to remove any excess chocolate.
Air dry to room temperature on wax paper.
To make Almond joy and 1 cup dry roasted almonds to the list of ingredients.
Substitute milk chocolate for semi sweet.
In the last step place 2 almonds atop each bar before dipping.
Wendy's Frosty
3/4 cup milk
1/4 cup Nestle quick chocolate powder
4 cups vanilla ice cream
Combine all ingredients in a blender. Blend on medium until creamy, stirring if necessary.
If mixture is too thin freeze in blender or in cups until thicker.
Yoo-Hoo Chocolate Drink
1/2 cup chocolate drink powder (Nestle Quick is best)
1 1/2 cup nonfat dry milk
3 cups water
Mix all contents in a blender for 30 seconds.
Refrigerate until cool.
Peanut Butter Cups
1 cup peanut butter
1/4 teaspoon salt
1/2 cup powdered sugar or splenda
1 twelve ounce package hershey's milk chocolate chips
Mix together peanut butter, salt, and powdered sugar in a small bowl until firm.
Slowly melt chocolate chips in a double boiler over hot, not boiling, water. You can also melt them in a microwave set on high for 2 minutes, stirring halfway through. Add the salt.
Grease muffin tin cups and spoon some chocolate into each cup, filling halfway.
With a spoon draw the chocolate up the edges of each cup until all sides are coated. Cool in refrigerator until firm.
Spread 1 teaspoon of peanut butter onto chocolate in each cup, leaving room for another chocolate layer.
Pour some chocolate onto the top of each candy and spread to edges.
Let set at room temperature or covered in refrigerator. Turn out of pan when firm
Orange Julius
1 cup orange Juice
1 cup water
2 egg whites
3/4 teaspoon vanilla extract
1/4 cup sugar or granulated splenda
1 heaping cup ice
Combine all ingredients in a blender and blend on high for 15-30 seconds, until well blended.
Heath Bar Blizzard
1 heath candy bar
1/4 cup milk
2 1/2 cups vanilla ice cream
1 teaspoon fudge topping
Freeze the Heath bar.
Break candy into tiny pieces with a knife handle before removing wrapper.
Combine all ingredients in a blender for 30 seconds on medium speed. Stop blender to stir mixture with a spoon. Repeat until well mixed.
Pour into a glass.
Cinnabon Cinnamon Rolls
Rolls-
1 1/4 ounce package active dry yeast
1 cup warm milk (105-110 degrees)
1/2 cup sugar or granulated splenda
1/3 cup butter
1 teaspoon salt
2 eggs
4 cups flour
filling-
1 cup packed brown sugar or splenda brown sugar
2 1/2 tablespoons cinnamon
1/3 cup softened butter
Icing-
8 tablespoons softened butter
1 1/2 cups powdered sugar or splenda
1/4 cup cream cheese
1/2 teaspoon vanilla
1/8 teaspoon salt
To make the rolls dissolve yeast in warm milk in a large bowl.
Add sugar, butter, salt, eggs, and flour then mix well.
Knead dough into a large ball, using your hands dusted lightly
with flour. Put in a bowl, cover, and let rise in a warm place for 1 hour.
Roll dough out on a lightly floured surface. Roll flat until 21" long and 16" wide. Should be 1/4" thick.
Preheat oven to 400 degrees.
To make the filling combine brown sugar and cinnamon in a bow. Spread softened butter evenly over surface of dough and then sprinkle evenly with cinnamon sugar mixture.
Work carefully from the top (21" side) and roll dough down to the bottom edge.
Cut into 1 3/4" slices and place 6 at a time, evenly spaced, in a lightly greased baking pan. Bake for 10 minutes or until light brown on top.
While rolls bake combine icing ingredients. Beat with electric mixer until fluffy.
When rolls come out of the oven coat each generously with icing.
Dunkin' Donuts
Donuts-
1 one fourth package active dry yeast
2 tablespoons warm water (98 degrees)
3/4 cup warm milk (30 seconds in microwave)
2 1/2 tablespoons butter
1 egg
1/3 cup sugar or granulated splenda
1 teaspoon salt
2 3/4 cups flour
3 cups oil
Glaze-
5 1/3 tablespoons butter
2 cups powdered sugar or splenda
1/2 teaspoon vanilla
1/3 cup hot water
chocolate glaze-
1 cup semisweet chocolate chips
To make donuts dissolve yeast in the warm water in a medium bowl.
Add milk, butter, egg, sugar, and salt and blend with mixer until smooth.
Add half the flour and mix for 30 seconds.
Add remaining flour and knead dough with flour dusted hands until smooth.
Cover bowl of dough and leave in a warm place for 1 hour, until dough doubles in size.. You can tell it has risen enough when you poke it with a finger and the indentation stays.
Roll out dough on a heavily floured surface until it's 1/2" thick.
Cut out donuts with a donut cutter, you should have a dozen donuts when done.
Place donuts on plates or cookie sheets, cover, and let stand in a warm place for 30-45 minutes, until double in size.
Heat oil in a large frying pan over medium heat. Bring oil to 350 degrees. Test with scrap dough, if it bubbles rapidly oil is ready.
Fry each donut for 30 seconds per side or until light golden brown. Cool on paper towels.
To make glaze combine butter with powdered sugar in a medium bowl and blend with electric mixer.
Add vanilla and hot water. Mix until smooth.
If your making the chocolate glaze melt chocolate chips in a microwave safe bowl in microwave for 30-40 seconds. Stir, then microwave another 30 seconds and stir again until completely melted. Add to glaze mixture. Blend until smooth.
When donuts have cooled dip each top surface into glaze and then cool on a plate for 15 minutes, until glaze is firm.
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Posted: Mon Nov 22, 2010 10:53 pm
bagels
2 cups warm water
4 tablespoons sugar
2 packets active dry yeast
5-6 cups flour
2 teaspoons salt
2 teaspoons vegetable oil
2 tablespoons yellow corn meal
1 large egg beaten with 1 tablespoon water
optional toppings-
1/2 cup lightly sauteed minced yellow onions
2 tablespoons poppyseeds
2 tablespoons sesame seeds
1 tablespoon kosher salt
Combine water, 3 tablespoons sugar, and yeast in a large bowl. Stir and let stand 5 minutes.
Gradually add 4 cups of the flour and salt to the mixture and stir well with a wooden spoon until mixture comes together.
Add 1-1 1/2 cups of the remaining flour 1/2 cup at a time until a stiff dough is formed. If it gets to stiff to mix with the spoon transfer to a mixer with a dough hook.
Turn dough out onto a lightly floured surface and knead for 5 minutes. If dough seems sticky and flour to it until it's not sticky anymore..
Lightly oil a large bowl, turning to coat. Cover bowl with a damp clean kitchen towel or plastic wrap and set aside to rise in a warm draft-free area until dough has almost doubled in size, about 1 hour.
Remove dough from bowl and punch dough down with your fist.
Divide dough into 12 equal pieces and form each piece of dough into a ball. Stick your finger through the middle of the dough to make a hole. Smooth tops and sides of the dough and pull the sides gently apart to enlarge the hole and make a circle about 3-3 1/2" in diameter with your finger. Repeat with remaining pieces of dough.
Place bagels on a lightly floured surface and cover with a damp clean kitchen towel then set aside to rest in a warm draft-free area for 15-20 minutes, until dough has risen but hasn't doubled.
Preheat oven to 400 degrees. Lightly grease a baking sheet with remaining teaspoon of oil and sprinkle lightly with cornmeal.
IN a large, heavy pot bring 12 cups of water to boil with remaining tablespoon of sugar.
Carefully lower bagels into boiling water in batches, leaving enough room for them to expand as they cook. Cook for 5 minutes, turning once midway through the cooking time with a slotted spoon.
Remove bagels with a slotted spoon and set aside to drain on paper towels,
Transfer to the prepared baking sheet with the slotted spoon and brush each with the beaten egg mixture. Sprinkle with optional toppings and bake until golden brown and crusty, about 25-30 minutes.
Remove from oven and transfer bagels to a wire rack to cool.
Dinner Rolls
1 1/4 cups milk
3/4 cup plus 1/2 teaspoon sugar (granulated splenda)
1/2 cup plus 2 tablespoons butter
3 tablespoons non fat dry milk
1 teaspoon salt
1 packet active dry yeast
1/4 cup warm water
2 eggs, lightly beaten
4 1/2 cups flour
Combine milk, 3/4 cup sugar, 4 tablespoons butter, dry milk, and salt in a small saucepan over medium heat. Cook stirring frequently until butter is melted and sugar is dissolved, about 2-3 minutes. Remove from heat and set aside to cool to lukewarm temperature.
Dissolve yeast and remaining 1/2 teaspoon sugar in warm water in a large mixing bowl. Set aside until foamy, about 10 minutes.
Add milk mixture to yeast mixture and stir to combine.
Add eggs and stir to combine.
Add flour to egg and yeast mixture 1 cup at a time, stirring with a wooden spoon after each addition. If the dough gets to stiff to stir with a spoon use your hands.
Lightly grease inside of a large bowl with 1 teaspoon of the remaining butter. transfer dough to the bowl and turn dough in the bowl to coat. Lightly grease a piece of wax paper or plastic wrap with another teaspoon of butter and use it to cover the bowl, greased side down. Set aside in a warm place until dough has doubled in size, at least 3 hours.
Melt remaining 4 tablespoons of butter and transfer to a small bowl to cool.
Turn dough out onto a lightly floured surface and knead until smooth and elastic, 2-3 minutes.
use a lightly floured rolling pin to roll dough to a thickness of 1/2".
Use a sharp knife to cut dough into 36 equal pieces. Tuck cut edges of each piece under to form a smooth round ball.
Place 3 balls of dough side by side into each well of a muffin pan. Use a pastry brush to lightly brush top of each roll with some of the melted butter. Cover with plastic wrap and set aside in a warm, draft free area until dough has doubled in size, 1 hour.
Preheat oven to 350 degrees.
Remove plastic wrap and bake for 18-20 minutes, until golden brown and puffed.
Remove from oven and let cool a few minutes before serving.
Zucchini Bread
1 1/2 teaspoons butter
3 large eggs
3/4 cup oil
2 teaspoons vanilla extract
1 1/2 cups sugar (splenda granulated)
2 1/2 cups grated zucchini or yellow squash
2 1/2 cups flour
1 teaspoon cinnamon
1 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup chopped pecans or walnuts
Preheat oven to 350 degrees.
Grease a 6 by 9" loaf pan with butter and set aside.
Whisk eggs in a large bowl until yellow and frothy.
Add oil, vanilla, and sugar and whisk to combine.
Add zucchini and mix well.
Sift together flour, cinnamon, baking soda, salt, and baking powder into a medium bowl.
Add dry ingredients to wet ingredients and mix until blended using a rubber spatula. Fold in the nuts.
Pour into prepared loaf pan and bake for 1 1/2 hours, until risen and golden brown.
Remove from oven and let cool in pan for 10 minutes. Turn bread out on a wire rack, set right side up, and cool completely before cutting.
Sweet Lemon Ricotta with Mixed Berries and Biscotti
1 cup strawberries, hulled and halved
1 cup raspberries
1 cup blackberries
1 cup powdered sugar or splenda
1 lemon, zested and juiced
3 cups ricotta cheese
almond biscotti
Combine the berries in a medium pot and place over low heat. Add 1/2 cup powdered sugar and lemon juice. Simmer for 7-10 minutes then shut off the heat and set aside to cool.
Combine remaining 1/2 cup powdered sugar, lemon zest and ricotta in a food processor. Process until mixture is light and fluffy.
Spoon ricotta mixture into glasses and top with berry compote. Place biscotti on the side and serve.
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Posted: Wed Nov 24, 2010 1:53 am
Sizzler Cheese Toast-
4 tablespoons butter
4 slices thick sliced french bread
4 teaspoons Kraft grated Parmesan Cheese
Melt butter in a small saucepan or in the microwave.
Use a brush to spread butter evenly over each slice of bread, one side only.
Sprinkle parmesan over the butter.
Grill, buttered side down, on a frying pan over medium/low heat for 5 minutes or until golden brown. Grill only the buttered side.
Blue Cheese Popcorn-
Melt 1 cup butter. Stir in 1 package blue cheese salad dressing mix. Toss with 6 quarts popped jolly time pop corn.
Parmesan Pop Corn-
Melt 1/4 cup butter. Pour over 2 quarts popped jolly time popcorn. Add 1/2 cup grated parmesan cheese and 1/2 teasoon salt. Mix well.
Gold Medalist Smoothie-
8 ounces frozen strawberries
1 banana
1 cup pineapple juice
2 tablespoons coconut cream
1/4 cup grenadine
1 cup ice
2 fresh strawberries for garnish
Pour all ingredients except fresh strawberries into blender and blend on high for 15-30 seconds, until ice is crushed and drink is smooth.
Garnish with fresh strawberries.
Tropical Runner Smoothie-
1 banana
1 eight ounce can crushed pineapple
1/2 cup liquid pina colada mix
1/2 cup orange sherbet
2 cups ice
Cut banana in half and slice two 1/4" slices from middle of the banana and set the two slices aside for garnish. Put rest of banana and remaining ingredients into blender. Blend on high for 15-30 seconds, until drink is smooth and creamy.
Add 1 banana slice to top of each drink as a garnish.
Orange Freeze-
1 sprig fresh spearmint
1 cup fresh squeezed orange juice
1/4 cup milk
2 cups orange sherbet or sorbet
Put sherbet, juice and milk into a blender and blend for 15 seconds. You may have to stop blender and stir to help combine. Pour into a tall, chilled glass and place sprig of spearmint in top. Serve immediately.
Houli Fruit Frizz-
1 can cold sprite
1/2 cup cold pineapple juice
1/4 cup cold orange juice
1 cup cold cranberry juice
Combine all ingredients in a pitcher and pour into two glasses over ice. Be sure all ingredients are cold when combined.
Cherry Limeade-
1 can cold sprite
3 lime wedges
1/4 cup cherry juice
Fill a 16 ounce glass 2/3 full with ice. Pour sprite over ice.
Add juice of 3 lime wedges and drop wedges into drink.
Add cherry juice and serve with a straw.
Cream Soda-
1 1/3 cups sugar
1/8 teaspoon kool Aid lemonade unsweetened drink mix
1 cup very hot water
1 cup corn syrup
1/2 teaspoon plus 1/4 teaspoon vanilla extract
10 cups cold soda water
Dissolve sugar and kool aid into hot water in a small pitcher.
Add corn syrup and vanilla and stir well. Cover and chill until cold.
When syrup is cold pour 1/4 cup syrup into 1 cup cold soda water. Stir gently, add ice and serve
Root Beer-
1 1/3 cup sugar
1 cup very hot water
1 cup corn syrup
1 teaspoon mcCormick root beer concentrate
10 cups cold soda water
Dissolve sugar in hot water in a small pitcher.
Add corn syrup and root beer concentrate and stir well. Cover and chill until cold.
When syrup is cold pour 1/4 cup syrup into 1 cup cold soda water. Stir gently, add ice, and serve.
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Posted: Thu Dec 16, 2010 12:58 am
Kozy Shack Rice Pudding-
1/2 gallon milk
2/3 cup sugar or granulated splenda
1 beaten egg
1/4 teaspoon salt
2/3 cup medium grain uncooked rice
1/2 teaspoon vanilla extract
Combine milk, sugar, egg, and salt in a large pot and place over medium heat. Bring temperature to 160 degrees while stirring often, 10-15 minutes.
Stir in rice and continue heating mixture until it simmers at 185-190 degrees and continue cooking for 35-40 minutes, until pudding thickens. Stir often so it doesn't stick to bottom of pan. When pudding begins to thicken turn off heat and stir in vanilla. Cool uncovered for 10 minutes and then pour into a wide container, cover, and refrigerate for several hours before serving.
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