Root Beer Brownies
The small amount of root beer extract really brings out the chocolate in these brownies. Wow, what a dessert!
INGREDIENTS
12 Ounces Softened Butter
2 1/4 Cups Sugar
1 1/4 Cups Cocoa
1/2 Teaspoon Kosher Salt
1 Teaspoon Baking Powder
1 Tablespoon Vanilla Extract
4 Tablespoons Root Beer Extract
1/4 Cup Cold Brewed Coffee
4 Large Eggs
1 1/2 Cups Unbleached Flour
2 Cups Semi-Sweet Chocolate Chips
1/2 Cup Demerara Sugar
Preheat your oven to 350° F. Line a 9×13 inch baking pan with parchment paper. In a large size bowl place the softened butter. Add the sugar to the butter and mix until combined. Add the eggs and beat until smooth. Add the coffee, vanilla and root beer extract and stir. In a separate large bowl combine the cocoa, salt, baking powder and flour. Stir until well combined. Finally add the chocolate chips and stir. Spoon the batter into the prepared pan. Sprinkle the top of the batter with the demerara sugar. Bake the brownies for 30 minutes. The brownies should feel set both on the edges and in the center. Remove from the oven and cool completely on a wire rack before cutting and serving. Makes 24 Root Beer Brownies.
4th of July Apple Pie
What is more American than Apple Pie? No 4th of July celebration is complete without a delicious homemade Apple Pie. The secret here is to use a combination of tart apples, like Winesap or Granny Smith, and sweet apples like Fuji, Jonagold, Idared or Mutsu. Your patriotic crowd will love this pie.
INGREDIENTS
3 Tablespoons Unbleached Flour
2 Teaspoons Grated Lemon Zest
1/2 Teaspoon Cinnamon
1/4 Teaspoon Ground Allspice
1/8 Teaspoon Kosher Salt
2/3 Cup Sugar
1 Tablespoon Sugar
2 1/2 Pounds Apples Cut Into Wedges
1 Tablespoon Fresh Lemon Juice
Pastry Dough
1 Lightly Beaten Egg
Preheat your oven to 425° F. Place a large baking sheet in the middle of the oven.
In a large bowl whisk together the flour, lemon zest, cinnamon, allspice, salt and 2/3 cup sugar. Gently toss with the apples and lemon juice. Roll out 1 piece of your dough on a lightly floured surface with a lightly floured rolling pin. You want your dough to be about 13 inches round to fit into a 9 inch glass pie plate. Keep the other piece of dough in the refrigerator. Trim the edge making sure to leave a 1/2 inch overhang. Chill the shell while rolling out the dough for the top crust. Roll out the top piece of dough on the lightly floured surface into an 11 inch round. Now you are ready to spoon your filling into the pastry shell. Cover with the top and trim leaving a 1/2 inch overhang. Press the edges together then crimp. Lightly brush the top of the pie with the egg and then sprinkle all over with the remaining tablespoon of sugar. Cut 3 steam vents in the top of the crust with a small sharp knife. Bake the pie on the hot baking sheet for 20 minutes. Then reduce the oven temperature to 375° F. and continue to bake for 40 minutes until the crust is golden and the filling is bubbling. Remove from the oven and cool your yummy pie on a rack for at least 2 hours. Serves 6
Pastry Dough
INGREDIENTS
4 Cups Unbleached Flour
1 3/4 Cups Shortening
1 Tablespoon Sugar
2 Teaspoons Salt
1 Large Slightly Beaten Egg
1 Teaspoon Red Wine Vinegar
1/2 Cup Water
Mix the flour, shortening, sugar, salt, egg, red wine vinegar and the water together. Place in a ziplock bag. Let the mixture sit in the fridge for 1 hour. Separate into 4 balls of dough. Roll out on a floured surface and place in 9 inch pie pans. Bake in a preheated 425° F oven for 12 minutes for the unfilled crust or use the recipe for a filled pie crust. Makes 2 crusts with tops. The unbaked dough may be kept for 1 week in a ziplock bag in the fridge.
Super Moist Chocolate Layer Cake
INGREDIENTS
1/2 Cup Softened Butter
2 Cups Sugar
5 Eggs (Room Temperature)
3 Tablespoons Vanilla Extract
4 Squares (1 Ounce Each) Melted & Cooled Unsweetened Chocolate
2 1/2 Cups Unbleached Flour
1 1/2 Teaspoons Baking Soda
1 Teaspoons Kosher Salt
1 1/2 Cups Buttermilk or Sour Milk
Preheat your oven to 325° F. In a large size bowl cream together the butter and sugar until light and fluffy. Add the eggs one at a time. Stir in the vanilla extract. Add the melted chocolate. In a separate bowl combine the flour, baking soda and salt. Add alternately to the batter along with the buttermilk. Grease and flour two 9 inch cake pans. Divide the batter evenly between the pans. Place in the oven and cook for 40 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from the oven and cool for 10 minutes in the pans. Remove from the pans and cool completely before frosting.
Chocolate Frosting:
1 Cup Softened Butter (2 Sticks)
8 Ounces Softened Cream Cheese
2 Tablespoons Vanilla Extract
3 Cups Powdered Sugar
2 Tablespoons Milk or Cream
3 Squares (1 Ounce Each) Melted & Cooled Unsweetened Chocolate
In a large size bowl combine the butter, cream cheese and vanilla. Beat until light and fluffy. Add the powdered sugar and beat at a low speed. Stir in the milk and melted chocolate. Beat until fluffy. Place one cake layer on a cake plate. Spread a thick layer of frosting. Place the second layer on top of the frosting and frost the top layer and sides. Serves 10
Blueberry Breakfast Cake
Some would call this a coffee cake, but I like to call it a Breakfast Cake. It really is very easy to make and all you need it a Bundt type pan. If you don’t have a Bundt pan than improvise. I’ve been known to bake in all sorts of things like French Jam Jars. You can use fresh or frozen blueberries.
INGREDIENTS
2 Cups Unbleached Flour
3 Teaspoons Baking Powder
1/2 Teaspoon Kosher Salt
3/4 Cup Softened Butter
1 Cup Sugar
3 Room Temperature Eggs
2 Teaspoons Vanilla Extract
3/4 Cup Buttermilk or Sour Milk
1 Pint Blueberries
Preheat your oven to 350° F. In a large mixing bowl beat the eggs and sugar. Add the melted butter and continue mixing. Add the Vanilla and mix a bit more. In a small bowl combine the flour, baking powder and salt. Alternately add the flour mixture and the buttermilk to the egg mixture ending with the flour mixture. Finally, add the blueberries and stir to combine. Pour into a prepared Bundt cake pan (grease and flour) and place on the middle rack of the oven for 50 minutes until the cake is golden brown. Remove from the oven and place on a wire rack to cool for 20 minutes. Turn the cake out onto a cake plate and let cool completely before cutting into slices. You don’t want the cake to fall apart. Serve for breakfast or brunch. Serves 8
*Note: To Make Sour Milk Add 2 Tablespoons Lemon Juice To Milk And Let Stand For 5 Minutes. The Lemon Juice Will Curdle The Milk.
Classic Chocolate Brownie Cookies
Everyone loves cookies and for me they’re an essential food group. The magic is proportions and the quality of the ingredients. These cookies will transform teatime, bring a smile to a neighbor’s face, picnics and make the sun come out for young ones coming home from school on a rainy afternoon. For efficiency and uniform results, invest in a small handheld cookie scoop. It looks and works just like an ice cream scoop and cuts your production time in half.
INGREDIENTS
12 Ounces Chopped Bittersweet Chocolate
4 Tablespoons Unsalted Butter
3 Eggs
3/4 Cup Turbinado Sugar
2 Teaspoons Vanilla Extract
1/3 Cup Unbleached Flour
1/4 Teaspoon Baking Powder
1/4 Teaspoon Kosher Salt
1/2 Cup Chopped Pecans or Walnuts (Optional)
Preheat your oven to 325° F. In a double boiler melt the chocolate and butter together over simmering water. Let cool. In a large size bowl mix together the eggs, sugar and vanilla. In a medium size bowl combine the flour, baking powder and salt. Fold the chocolate and butter mixture into the egg mixture. Fold the flour mixture into the egg mixture. Finally, fold in the pecans or walnuts if you are using them. Make sure not to overmix. Drop by teaspoonfuls onto a parchment paper lined baking sheet. Bake for 8 minutes until puffed and cracked. Makes 4 dozen cookies.
Mixed Berry & Sour Cherry Cobbler
I cannot tell you how delicious this cobbler was! It was the perfect ending to a beautiful Sunday meal. For this cobbler I used Blackberries, Blueberries, Raspberries, Strawberries and Pitted Sour Cherries. The combination turned out fabulous.
INGREDIENTS
Filling:
8 Cups Fresh or Frozen Mixed Berries (Blackberries, Blueberries, Raspberries & Strawberries)
2 Pounds Pitted Sour Cherries
3/4 Cup Sugar
2 Tablespoons Finely Ground Instant Tapioca
1/2 Teaspoon Kosher Salt
1/4 Cup Orange Juice
Crust:
1 Cup Unbleached Flour
1/2 Teaspoon Baking Powder
1/4 Teaspoon Kosher Salt
8 Tablespoons Unsalted Butter
1 Cup Sugar
2 Eggs
1 Teaspoon Vanilla Extract
Preheat your oven to 350° F. Grind the tapioca in a coffee grinder and set aside. The tapioca will thicken the juices so that the cobbler isn’t thin.
For the filling: In a large size bowl toss together the berries, cherries, 3/4 cup of sugar, ground tapioca, 1/2 teaspoon salt and orange juice. Transfer to a large glass baking dish (at least 2 1/2 quarts).
For the crust: Combine the flour, baking powder and salt in a small bowl. Set aside. Cream together the butter, sugar, eggs and vanilla in a large size bowl. Slowly beat in the flour mixture until a moist dough forms. Spoon the dough over the filling.
Bake the cobbler for 1 1/4 hours until the juices are thick and bubbly and the topping is golden brown. Remove from the oven and cool on a wire rack for 1 hour. Serve with vanilla ice cream. Serves 12
Southern Cornbread
Here is a classic unsweetened Southern cornbread that is perfect for a round or rectangular loaf, a savory stuffing and corn sticks. For savory variations, stir into the batter a generous handful of crumbled crisp bacon or cut corn kernels, some minced fresh jalapenos or chopped scallions or a cup of shredded Monterey Jack cheese.
INGREDIENTS
1 1/2 Cups Coarse Ground Yellow Cornmeal
3/4 Cup Unbleached Flour
3/4 Teaspoon Salt
2 Teaspoons Baking Powder
2 Beat Eggs
1/2 Cup Buttermilk
1 Cup Milk
3 Tablespoons Melted Unsalted Butter
Preheat your oven to 375° F. Grease a 2 quart glass baking dish. In a large size bowl, stir together the cornmeal, flour, salt and baking powder. In a separate medium size bowl, beat the eggs with the buttermilk and milk. Add the egg mixture to the cornmeal mixture and stir together until just moistened. The batter should be slightly lumpy. Stir in the melted butter. Pour the batter into the prepared baking dish and bake for 25 minutes until the top is golden brown. Remove from the oven and allow the cornbread to cool in the pan for 10 minutes before cutting it into squares and serving. If you are using it for stuffing, let the cornbread cool in the pan for 10 minutes, then turn it out onto a large baking sheet. Using your fingers, crumble the cornbread into coarse bits. Spread the crumbles out on the baking sheet and allow them to air dry for 2 hours. Then prepare the stuffing or store the cornbread in a plastic bag for up to 2 days. Serves 8 or makes 2 quarts crumbled.
Belgian Chocolate Brownies
To get the best brownies use the best chocolate and use a lot of it.
INGREDIENTS
8 Ounces Chopped Unsweetened Belgian Chocolate
1 Cup Unsalted Butter
6 Large Eggs
2 Tablespoons Vanilla Extract
1/2 Teaspoon Kosher Salt
3 1/2 Cups Sugar
2 Cups Unbleached Flour
1 Tablespoon Half & Half
Preheat your oven to 375° F. Line a 13×9 inch baking dish with parchment paper or you can butter the baking dish. We don’t want the brownies sticking to the pan!
In a double boiler or a heavy saucepan melt the chocolate and butter together over a low heat. Stir often and make sure not to overcook the chocolate and butter mixture. Remove from the heat and set aside to let cool.
In a large size bowl combine the eggs, vanilla and salt and sugar. Beat until fluffy. Add the flour and the chocolate mixture to the egg mixture – alternating. Mix until the batter is nice and smooth. Pour the batter into the baking dish and then brush the half & half evenly on top. Bake for 35 minutes. The brownies should look risen and lightly cracked on top. Remove from the oven and cool in the pan before cutting. Makes 18 brownies.
Cream Cheese Pound Cake
This cake is moist, tender, golden brown and very velvety. It has all the richness and pure buttery flavor of classic pound cake, but with a delicate tang.
INGREDIENTS
3 Cups Cake Flour
1 Teaspoon Salt
4 Large Room Temperature Eggs
2 Room Temperature Egg Yolks
1/4 Cup Milk
3 Teaspoons Vanilla Extract
3 Cups Sugar
24 Tablespoons Unsalted Butter (3 Sticks)
6 Ounces Softened Cream Cheese
Before you turn on the oven adjust the oven rack to the middle position. Preheat your oven to 300° F. Grease and flour 12 cup nonstick Bundt pan. In a medium size bowl, combine the flour and salt. In a 2 cup liquid measuring cup whisk the eggs, 2 yolks, milk and vanilla. In a separate large size bowl, beat together (by hand or with an electric mixer) the sugar, butter and cream cheese for 3 minutes until fluffy. Reduce the speed to low and very slowly add the egg mixture until incorporated. The batter may look slightly curdled. Add the flour mixture in 3 additions. Scrape down the bowl as needed. Give the batter a final stir by hand. Scrap the batter into a prepared pan and gently tap the pan on the counter to release air bubbles. Bake for 80 to 90 minutes. Rotate the pan halfway through baking. Remove from the oven and cool the cake in the pan on a wire rack for 15 minutes. Remove the cake from the pan and cool completely, for about 2 hours. Serve plain or topped with frosting or fruit. Serves 12
Chocolate Chip Shorties
This is my go to recipe when I want to make quick cookies, but I don’t want to sacrifice taste.
INGREDIENTS
1 Pound Softened Butter
1 Cup Sugar
5 Cups Unbleached Flour
1 Teaspoon Vanilla Extract
1 Teaspoon Kosher Salt
12 Ounces Chocolate Chips
Preheat your oven to 350° F. In a large size mixing bowl cream together the butter, sugar, vanilla and salt. Gradually add the flour and combine with a wooden spoon. Add the chocolate chips and mix well. As the mixture becomes thick knead it lightly with your fingers until it is firm. Pack the dough into a lightly buttered baking dish. Prick the center with a fork. Bake in the oven for 40 minutes until lightly browned. Remove from the oven and cool for 10 minutes on a wire rack. While in the pan cut into squares. Cool completely and remove from the pan. Transfer to a serving plate. Makes approximately 24 cookies depending on how big you cut them.
