Recipes

To keep things organized and easy for you to find, I have decided to create a page of only recipes.  All the recipes listed here are listed somewhere else in this blog, but by having them here also, you won't have to spend time searching for the right post to find the recipe you want.  Recipes are arranged alphabetically and if you would like to see the recipe in its original context, I have linked the title of each recipe to it's respectful post.  Happy baking!



Ingredients:
1-3/4 cups flour
1/2 teaspoon salt
1 cup butter
3 cup confectioners sugar
1 egg
1-1/3 cup coconut*
1 tablespoon grated lemon peel ...or... 2-1/2 teaspoons lemon concentrate
1/4 cup lemon concentrate
3 drops yellow food coloring (optional)

*This recipe is very tasty without coconut too, so feel free to leave this ingredient out - no substitutions or modifications need to be made if you omit the coconut.

How-To:
(Base)
1. Grease one 8x10 inch pan and preheat oven to 350°F.
2. Beat in a bowl: salt, butter, and 1 cup sugar.
3. Add egg to butter mixture, then add flour.
4. Stir in 1 cup coconut and 1 tablespoon lemon peel (or 2-1/2 teaspoons concentrate).
5. Spread on pan, bake 30-35 minutes (until golden brown).

(Glaze)
1. Beat together: 2 cups sugar, 1/4 cup lemon concentrate, and food dye (optional).
2. Spread sugar and lemon mixture on top, then sprinkle 1/3 cup coconut on top of glaze.
3. Cool completely. Enjoy!



(makes about 2 loaves)
  • 6 cups all-purpose flour
  • 2 cups shredded cheddar cheese
  • 3 Tablespoon sugar
  • 2 (.25 oz) packages active dry yeast
  • 2 teaspoons salt
  • 2 cups warm milk
  • 1 egg

  1. In a large mixing bowl, combine 3 cups flour, cheese, sugar, yeast and salt.
  2. Add milk and egg; beat on low speed until smooth.
  3. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic (about 6-8 minutes)
  4. Place in a greased bowl, cover and let rise in warm place until doubled (about 1 hour).
  5. Punch dough down. Divide in half and shape into two loaves. Place in two greased 9-in. x 5-in. x 3-in. loaf pans... OR... using a bread knife, cut small handfulls off, folding bottom in, to create a small bun shape. Place on greased cookie sheet.
  6. Cover and let rise in warm place until doubled (about 45 minutes)
  7. Bake at 375 degrees F for 25-30 minutes or until golden brown.
  8. Remove from pans to cool on wire racks

(makes about 3 loaves)
  • 3 cups warm water (110 degrees F - or warm but not hot when touched to the underside of your wrist)
  • 2 (.25 oz) packages of active dry yeast
  • 1/3 cup honey (I used half a cup of honey though :)
  • 1 Tablespoon salt
  • 3-1/2 cups whole wheat flour (have fun and experiment! Try some multi-grain flour here)
  • 2 Tablespoons butter melted
  1. In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
  2. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour.
  3. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough.
  4. Cover with a (damp) dishtowel. Let rise in a warm place until doubled.
  5. Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, OR create buns by folding small hand fulls of dough inside itself until you have a nice round bun shape. Place on greased cookie sheet.
  6. Allow to rise until dough has topped the pans by one inch.
  7. Bake at 350 degrees Fahrenheit for 25 - 30 minutes; do not over bake!
  8. Lightly brush the tops of loaves with 2 T melted butter when done to prevent crust from getting hard. Store in airtight container



(Cake) White Cake
10 Tablespoons butter (1 stick plus 2 Tablespoons) - softened
1/4 cup oil
1-1/2 cups milk (I used skim)
6 egg whites
1 Tablespoon plus 2 teaspoons clear vanilla (if you don't have clear vanilla on hand, it's not a big deal, especially if your're dying the batter a bright color as I have done)
2 Tablespoons baking powder
3/4 teaspoon salt
2-1/4 cups granulated sugar

1.) Prepare two 9x3 inch pans (or three 9x2 inch pans). Preheat oven to 350 degrees F.
2.) In medium bowl, lightly beat milk and egg whites together. Add vanilla. In a second bowl combine flour, baking powder, and salt.
3.) In a third bowl, beat butter for 30 seconds. Add sugar, beat for about 1 minute. Gradually add oil, beat on high for 2 minutes.
4.) Add flour mixture to butter mixture in three phases, alternating with milk mixture - you should start and end with the flour mixture (So, add 1/3 of flour mixture followed by 1/2 of milk mixture, then next 1/3 flour mixture, followed by the remaining milk mixture and lastly remaining flour mixture).
5.) Optional: If you wish to color the batter something other than white: Separate the batter into however many bowls/colors you wish. Using any basic food dye, create the colors you want.
6.) Pour cake batter into the prepared pans and bake for about 30 minutes or until inserted toothpick comes out clean. (keep in mind that adding liquid food dye to the batter may make this baking time longer as it may have made the batter slightly more runny).
7.) Let cake cool in pans for 5 minutes before removing to let cool on cooling rack.


(Cookies) Healthy Cookie Secrets

Ingredients:
1/2 cup butter (unsalted and at room temperature)
1/2 cup honey
1 egg
1 cup mashed super-ripe banana or applesauce (or you may opt to use 1/2 cup of each - keep in mind that the cookies will be fluffier with banana and denser with applesauce)
1 cup rolled oats
1-1/2 cups multi-grain flour (or whole-wheat, but multi-grain is arguably healthier)
1/4 cup oat bran (or wheat germ, flax seed, or a mix of the three)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon sea salt
3/4 teaspoon cinnamon (optional)
1/4 teaspoon nutmeg (optional)

*I also mixed in sliced/toasted almonds, raisins and craisins - all combined to equal 1 cup. Feel free to play around with this part though... if you are in need of a small chocolate fix, add a small handful of chocolate chips, at least these will calm that craving before you attack the carton if ice cream in the freezer, right?

Instructions:
1. Preheat oven to 400 and grease 2 cookie sheets.
2. Cream butter and honey together, add egg. Mix in banana (and/or applesauce) and oats.
3. Combine remaining dry ingredients in separate bowl. Mix dry ingredients into butter/honey mixture. Hand stir nuts, dried fruit, etc. into batter.
4. Drop by spoonful onto prepared cookie sheets and bake for 12 minutes in preheated oven.




Ingredients: 
1/2 cup granulated white sugar
1/2 cup brown sugar
1/3 cup butter (unsalted and at room temperature)
1/3 cup crisoco (or more butter)
1 egg
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 package mini chocolate chips

1. Cream together: white granulated sugar, brown sugar, and 1/3 cup butter. Add Crisco (or another 1/3 cup butter) and cream together for one minute.
2. With mixer on low, beat in egg, vanilla, baking soda, and salt.
3. With mixer still on low, slowly pour flour into batter, mixing just until ingredients are combined.
4. Fold chocolate chips into dough using a spatula.
5. Bake at 350° for 12-14 minutes.



(makes about 18 donuts)
  • 2 envelopes of active dry yeast
  • 1/4 c warm water (105 degrees F to 115 degrees F) - should be lukewarm to the underside of your wrist
  • 1-1/2 cups lukewarm water
  • 1/2 cup white sugar
  • 1 teaspoon salt
  • 2 eggs
  • 1/3 cup shortening
  • 5 cups all-purpose flour
  • 1 quart olive oil for frying
  • 1/3 cup butter
  • 2 cups white confectioners' sugar
  • 1-1/2 teaspoons vanilla
  • 4 Tablespoons hot water (or as needed)

  1. Combine yeast and warm water, whisk and let stand for 5 minutes, or until foamy.
  2. In a large bowl, mix together yeast mixture, milk, sugar, salt, eggs, shortening, and 2 c of flour. Mix until combined.
  3. Beat in remaining flour 1/2 c at a time, until dough no longer sticks to bowl.
  4. Knead for about 5 min, or until smooth and elastic. Place dough in greased bowl and cover with warm, damp cloth. Set in warm place to rise until doubled.
  5. Turn dough onto a floured surface and use rolling pin to roll to 1/2 inch thickness. Cut with a floured donut cutter (I used the lip of a glass to cut the perimeter of the donut out and simply used a butter knife to cut the inside hole).
  6. Cover and let sit to rise again until doubled.
  7. Heat oil in a deep-fryer or large heavy skillet or in pot to 250 degrees F.
  8. Make glaze now and set aside: Melt butter in saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery.
  9. Slide donuts into the hot oil using a wide spatula. Turn donuts over as they rise to the surface. Each side should be golden brown before removing.
  10. Remove from hot oil and set on wire rack to dry.
  11. Dip donuts into glaze while still hot, and return to wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.

(makes two open-topped pies, or one if you want a sealed pie)
  • 2 cups whole wheat flour
  • 2 cups all-purpose flour
  • 1-3/4 cups shortening
  • 3 Tablespoons white' sugar
  • 2 teaspoons salt
  • 1 egg
  • 1/2 cup water

  1. In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together until crumbly.
  2. In a small bowl, mix the egg water. Blend into flour mixture.
  3. Use immediately or store in airtight container and refrigerate until ready to use
(makes enough for one pie)
  • 4 cups chopped rhubarb
  • 1-1/3 cups white sugar
  • 6 Tablespoons all-purpose flour
  • 1 Tablespoon butter
  • 1 (9 inch) double-crust pie crust
  1. Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture, sprinkle with remaining sugar and flour.
  2. Dot with small pieces of butter, cover with top crust.
  3. Place pie on lowest rack in oven, bake for 15 minutes at 450 degrees F, then reduce temperature to 350 degrees F and continue to bake for 40-45 minutes.
  4. Remove from oven and serve immediately or refrigerate (I recommend using a dollop of whipped cream or ice cream!).

(Toppings) Buttercream
22 Tablespoons butter (if unsalted, add a pinch of salt to the bowl)
2/3 cup crisco
2 teaspoons clear vanilla
5 Tablespoons heavy whipping cream
2 lbs confectioners sugar (this is typically exactly one bag)

1.) Beat butter and crisco (really blend these two together - I usually blend on high for about 4 minutes).
2.) With mixer on low, add vanilla.
3.) Stream in cream while mixer is still on low.
4.) Blend on high, 3 minutes (should become thick and creamy now).
5.) On low, gradually add confectioners sugar (this step is usually a bit messy... the slower you go here, the less messy the sugar will be for you).

*Tip: if you are using this recipe to frost a cake, you do not want the buttercream to form stiff peaks as this will cause the cake crumbs to come off the cake and into your buttercream as you're spreading it on the cake. If your buttercream is able to hold a stiff peak in the bowl, add 2 Tablespoons heavy whipping cream and 1 Tablespoon corn syrup and blend. Continue adding these ingredients in a 2-1 ratio until you have the consistency you desire (and don't worry if it gets too runny - just add small amounts of confectioners sugar into the frosting until you get it right!)



(Toppings) Royal Icing
Ingredients:
2 egg whites
1 t. vanilla (if you want white icing, either omit the vanilla or use clear white vanilla extract)
4 c. powdered sugar

How-To:
1.) Beat egg whites and vanilla until foamy.
2.) Add powdered sugar gradually until shiny.
3.) Beat until mixture forms stiff peaks.

Note: A good way to make sure that your peaks are stiff enough is by dipping a spatula into the mixture and pulling it out to form a peak. Then wiggle the bowl slightly - if the tip of the peak falls over, keep beating but if the tip of the peak stays pointing straight up, you're good to go!
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