Swedish Toast

1 cup margarine
1 1/2 cups sugar
3 3/4 cups flour
1 tsp baking soda
1 tsp cardamom
1 cup sour cream

Cream sugar and margarine until crumbly (not fluffy). Mix in dry ingredients. Mix in sour cream. On a greased cookie sheet, form dough into 2 flat, oblong, oval loaves. Bake at 350 for 40 minutes. Slice each loaf lengthwise down the center and crosswise into 1 inch slices. Turn pieces on their sides and toast in the oven; 7 minutes on each side.

Mexican Chocolate Cream Cheese Frosting

1 8oz package neufchâtel cream cheese, room temp
1 stick unsalted butter, room temp
1 tsp chili powder
1/2 tsp ground cinnamon
1/4 tsp salt
1 tsp vanilla extract
3 cups confectioners suger, sifted
3oz unsweetened chocolate, melted

Using a handheld electric mixer, cream the cream cheese and butter together thoroughly. Add the chili powder and cinnamon, mixing to incorporate. Add the salt, vanilla, and confectioners sugar. Finally, mix in the melted chocolate and blend thoroughly until smooth. Spread over cupcakes or cake and sprinkle lightly with more chili powder.

{from Food Network}

Lightened-up Whipped Cream

A lighter, higher protein whipped cream. The flavor is similar to cheesecake. From Skinnytaste.


1 C chilled heavy whipping cream
1/4 C sugar (or to taste)
1 tsp vanilla
1 C plain, non-fat Greek yogurt

Whip the cream, sugar and vanilla until stiff. Fold in yogurt. Enjoy the delicious.

Cranberry Orange Ice Cream

1.5 cups fresh or frozen cranberries
4T orange juice concentrate
2 T water
2T brown sugar

1T vanilla
1 cup cream
1 cup milk
1 cup sugar

Heat cranberries through brown sugar in a sauce pan over medium-high heat. Simmer for 5 minutes, squishing the cranberries as you stir. Cool completely (to speed cooling, pour into a shallow pan and place in fridge for 30 min).

Mix vanilla-sugar in a bowl until sugar is mostly dissolved. Pour into ice cream maker along with the cranberry mixture. Freeze according to manufacturer's directions.

Peanut Butter Bars

1/2 cup butter or margarine, softened

1/2 cup sugar

1/2 cup packed brown sugar

1/2 cup creamy peanut butter

1 egg, beaten

1 teaspoon vanilla extract

1 cup whole wheat flour

1/2 cup rolled oats

1 teaspoon baking soda

1/4 teaspoon salt

1 cup semisweet chocolate chips

In a mixing bowl, cream butter, sugars and peanut butter. Add egg and vanilla; mix well. Combine flour, oats, baking soda and salt; stir into the creamed mixture. Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with chocolate chips. Bake at 350 degrees F for 20-25 minutes or until lightly browned. Cool before cutting.

{note} The batter for these is really thick. I had to spread it in the pan like you do icing. Also, they would be good without the chocolate chips (or with peanut butter chips) if you don't do chocolate. I think they'd also turn out well with less sugar, but I've only made them the one time, so I don't know for sure.

Vinarterta

1 C Butter

1½ C Fine Fruit Sugar (Baker’s Sugar)

2 Eggs

1 T Almond Extract

3 T Cream

4 C Flour

2 tsp Cardamom

¼ tsp Salt

1 tsp Baking Powder

Cream butter. Add sugar, beating well, until light and fluffy. Add eggs one at a time, mixing until fluffy. Add almond extract and cream, beating well. Mix together the dry ingredients. Gradually add to the butter mixture, mixing well. Form dough into an even mass on waxed paper; divide into 5 equal parts.

Preheat oven to 300 degrees. Cut 5 pieces of waxed paper to fit a 9-inch cake pan. Spray the bottom of pan(s) with Baker’s Pam (the type that includes flour). Place a piece of waxed paper into pan(s), and spray again. Pat one part of dough evenly into each pan. Bake at 300 degrees F until cooked through but not brown, approx. 15 minutes. Let cool 5 minutes. Remove from pan. Repeat until all dough is baked.

Assemble cake by layering with lingonberry preserves between each layer, ¾ C to 1 C preserves per layer. Do not put preserves on top. Allow the cake to sit, covered, for a week or more before serving.

Variations and Notes: To make a 9×13 Vinarterta, double the recipe. Mix it in 2 batches (most mixers cannot accommodate a double recipe all at once). Each layer will use about 1 pound of dough. Bake approx. 18 minutes.

Canadian-style Vinarterta calls for prune filling and icing. Prune filling is made with 24 oz. of pitted prunes, 1½ C sugar, 1 C prune juice (may use ¼ C brandy for ¼ C of the juice), and 2 T cinnamon. Cover the prunes with water. Cook, boiling, until tender. Drain while reserving the water (which is now prune juice). Process or mash prunes. Add remaining ingredients and cook until thick like pudding, approx. 45 minutes. Icing is made by beating together 5 T butter, 3 C powdered sugar, 4+ T cream, and ½ tsp almond extract.

Caramel Sauce

1 1/2 cups white sugar
1/3 cup water, boling
2 tablespoons unsalted butter
1 1/4 cups heavy cream
1/2 teaspoon vanilla extract
1 pinch salt

Put sugar in a heavy sauce pan over medium heat. Cook, stirring often, until all of the sugar melts and becomes a caramel color. Add water (will sizzle/boil up), followed by butter and cream. Continue heating over medium heat, stirring occasionally, until smooth. Add vanilla and salt. Allow to cool at least 30 min before serving.

Essential White Cake

makes two 9" round cakes

3 C cake flour
1 Tbs baking powder
1/3 tsp salt
1 C unsalted butter, at room temperature and cut into tablespoon-sized pieces
1 C sugar
1 tsp vanilla
4 large eggs, at room temperature (put cold eggs in warm water for 10 min)
1 C whole milk

Spray two 9" round pans with cooking spray. Preheat the oven to 350 F

Sift flour, baking powder and salt. Set aside.

Beat the butter in a large mixer until sofe and creamy, about 2 min. Add sugar and beat for 3 min more.Scrape down the sides of the bowl and add vanilla. Beat in the eggs, one at a tim, scraping down the sides of the bowl as needed.

Add the flour mixture, a little at a time and alternating with splashes of milk, beginning and ending with the flour mixture, aim for about a quarter of the flour mixture and about a third of the milk in each addition. Beat on medium speed until smooth.

Divide batter evenly between the pans and smooth the top off with a spatula.

Bake for 25 min. Cool in pans for 9 min before unmolding onto a cooling rack to finish cooling.

Kentucky Butter Cake

1 C butter
2 C sugar
4 eggs
2 tsp vanilla
1 C buttermilk
3 C flour
1 tsp salt
1/2 tsp baking soda
1 tsp baking powder

Cream butter and sugar. Add eggs one at a time, followed by vanilla and buttermilk. In a separate bowl, mix flour, salt, soda and powder. Add this mix to the butter mix slowly, beating just until well incorporated.

Pour into a greased 10" tube pan (or a greased/floured bundt pan) and bake at 325 for 60-65 min, or until the top springs back when gently pressed. This can also be made in a loaf pan, but baking time may vary.

Chocolate Coconut Oat Bars

{from Delicious Living, Feb 2011}

"With a classic macaroon texture, these egg-, dairy- and gluten-free bars are an adult chocolate indulgence. Kids, of course, will love them too."

2.5 C rolled oats
1 C almond meal/flour
1 C unsweetened shredded coconut (I used a finely shredded variety)
1/3 C cocoa powder
1/2 C coconut oil
1/2 C agave nectar (or honey)
1/2 C sugar
1 C bittersweet chocolate chips

Preheat oven to 275 deg. F. Combine oats, almond meal, coconut and cocoa powder in a large bowl. Mix well.

Combine coconut oil, agave nectar (or honey) and sugar in a small saucepan over medium heat. Stir until sugar dissolves and mixture is hot (not boiling). Pour over oat mixture and stir until well mixed. Stir in the chocolate chips, quickly but thoroughly (they will melt).

Press mixture into an ungreased 8x8 pan and bake for 20 min. Remove from oven and cool completely. Cut into 24 small pieces.

[per serving] 184 cal, 12g fat (1g mono, 2g poly, 7g sat), 0mg chol, 3g protein, 2g fiber, 3mg sodium

Coconut-Buttermilk Ice Cream

15 oz cream of coconut (see note)
2 C buttermilk
1/4 C water
pinch of salt

Combine ingredients, chill and freeze in an ice cream maker.


Note of Cream of Coconut:
This is *not* the same as coconut milk or coconut cream. It is made of pressed coconut and sugar. You will find it in the drink aisle of the grocery store, by the bloody mary mix and such. Here is an example of what it looks like:

Essential Chocolate Cake

makes two 9x2" round cakes

2 cups AP or Cake flour
2/3 cup cocoa powder
1 tsp baking soda
1/4 tsp salt
2/3 cup (10 2/3 Tbs) butter, softened
1 3/4 cups sugar
3 large eggs + warm water
1 1/3 cups milk, preferably whole, warmed to room temperature

Spray two 9" round pans with cooking spray, line the bottoms of the pans with parchment paper and lightly spray the parchment as well.

Place the eggs in a bowl of warm water to come up to room temperature.

Sift the flour, cocoa powder, soda and salt, set aside.

Cream the sugar and butter. Add the eggs one at a time, beating well between each.

Add the flour mixture in 4 additions, alternating with the milk. Begin and end with flour. Spread into prepared pans and bake at 350 for 35-40 minutes. Cool in pans for 10 minutes, transfer to a wire rack to cool completely.

Scandinavian Almond Cake

1 1/4 c sugar
1 egg
1 1/2 tsp almond extract
2/3 c milk
1 1/4 c flour
1/2 tsp baking powder
1 stick margarine, melted

In a bowl, combine sugar, egg, almond extract, and milk. Beat together.

Add flour and baking powder. Mix together.

Add melted margarine. Mix well.

Line pan with foil, and gently and slowly smooth foil down into all the indents. Take your time. Try not to break any holes in the foil. This step seems annoying but is 100% worth it when your cake is done cooking and it comes time to remove it from the pan without breaking it or pulling the top off!

Spray foil with nonstick spray, then pour mixture into pan and bake for 40-50 minutes @ 350 degrees.

To avoid under baking, do the toothpick test - don't just go by the color of cake.

Cool in pan for at least 40 minutes. Turn over and lightly tap cake with foil out of pan, pulling on edges of pan to loosen. Go slowly, being careful not to break the cake. Once out, slowly peel off the foil.

This is great served with jam!

Vinarterta

8 cups flour
2 cups butter
3 cups fine sugar
4 eggs
4 tsp cardamom
2 Tbs almond extract
1/2 tsp salt
6 Tbs cream
2 tsp baking powder

Cream the butter and add the sugar, beating well until light and fluffy. Add eggs, one at a time, mixing until fully incorperated. Mix dry ingredients together and set aside. Add almond extract and cream, beating well. Gradually add flour mixture. When all is mixed in, form the dough into an even mass on waxed paper and spray with cooking spray. Divide into 5 even parts. Line the bottoms of 9x13" pans with waxed paper. Pat dough into pans. Bake @ 300F until cooked through, but not brown, about 15 min. Let cool 5 minutes, remove from pans. Assemble cake by layering with jam. Wrap and allow to sit for a week or more before serving.

Apple Cake

1/2 cup butter
1 cup granulated sugar
1 cup brown sugar
2 eggs (3 if batter seems too stiff)
2 cups whole wheat flour
1/2 tsp salt
2 tsp baking soda
2 tsp cinnamon
2 tsp nutmeg
4-5 cups peeled and diced apples
4 Tbsp hot water
2 tsp vanilla
1 cup chopped nuts (optional)

Cream butter and sugars. Beat in eggs. Mix dry ingredients separately and add to creamed mixture. Stir in remaining ingredients. Turn into a well-greased 9x13 pan. Bake at 350 degrees for 45 minutes.

Chocolate Chip Cookies with Sea Salt

8 ½ oz. cake flour (2 cups minus 2 Tbsp.)
8 ½ oz. bread flour (1 2/3 cups)
1 ¼ tsp. baking soda
1 ½ tsp. baking powder
1 ½ tsp. coarse salt, such as kosher
10 oz. unsalted butter, softened (2 ½ sticks; 1 ¼ cups)
10 oz. light brown sugar (1 ¼ cups)
8 oz. granulated sugar (1 cup plus 2 Tbsp.)
2 large eggs
2 tsp. vanilla extract
1 ¼ pounds bittersweet chocolate chips or chunks, preferably about 60% cacao content, such as Ghirardelli
Sea salt

Combine flours, baking soda, baking powder, and salt in a bowl. Whisk well; then set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars until very light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Scrape down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; then add dry ingredients, and mix until just combined. (Unless you have a plastic guard that sits around the rim of the bowl, this will make a big mess at first, with flour flying everywhere. I found that carefully holding a dish towel around the top of the bowl helped a lot.) Add the chocolate chips, and mix briefly to incorporate. Press plastic wrap against the dough, and refrigerate for 24 to 36 hours. The dough may be used in batches, and can be refrigerated for up to 72 hours.

When you’re ready to bake, preheat oven to 350°F. Remove the bowl of dough from the refrigerator, and allow it to soften slightly (about half an hour on the counter). Line a baking sheet with parchment paper or a nonstick baking mat.

Using a standard-size ice cream scoop, scoop six mounds of dough onto the baking sheet, making sure to space them evenly. Sprinkle lightly with sea salt, and bake until golden brown but still soft, 15 to 20 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then transfer the cookies onto the rack to cool a bit more.

Repeat with remaining dough.

Yield: About 24 (5-inch) cookies.

Note: Smaller cookies taste good, too, but are not soft like the big cookies. I made them with a medium-sized cookie scoop and baked them for 11 minutes. This yielded 167 1.5" cookies.

Biscuits

from The National Honey Board

3-1/2 cups all-purpose flour
2 Tablespoons baking powder
1 teaspoon salt
1 cup butter
1 cup milk
2 Tablespoons honey

Mix dry ingredients in large bowl. Cut in butter until mixture resembles coarse meal. In a small bowl, combine milk and 2 Tablespoons honey. Add milk mixture all at once to dry ingredients and stir 20 to 30 strokes with a fork. Form into ball on a lightly floured surface. Gently knead dough 15 times. Divide dough in half. Roll out to 3/4-inch thickness. Using a bench knife, cut each round into 4 pieces (or cut out using a 3.5" biscuit cutter) and place on an ungreased baking sheet. Bake at 425°F 10to 12 minutes or until tops brown. Makes 8.

These also work well for strawberry shortcake.

Favorite Chocolate Chip Cookies

makes 3 dozen

1/2 cup butter
3/4 cup brown sugar
1 egg
1.5 tsp vanilla
1/2 tsp salt
1/4 tsp baking soda
1.25 cups all purpose flour
1 standard bag of chocolate chips


Preheat oven to 375.

Cram butter and sugar until fluffy. Add egg and vanilla. Add salt and soda. Mix in flour. Stir in chocolate chips. Drop by tablespoon-fuls onto ungreased baking sheets. Bake for 8 minutes, or until just turning golden brown around the edges.

Whipped Cream Ice Cream

from 1950 Betty Crocker's Picture Cook Book


French Style
Scald: 1 cup whole milk.
Gradually mix in: 1/2 cup sugar, 1/8 tsp salt and 3 beaten egg yolks.
Cook over low heat, stirring, until it boils. Boil just one minute. Cool.

American Style
Scald: 1 cup whole milk
Gradually mix in: 1/2 cup sugar, 1/8 tsp salt and 1 Tbs AP flour.
Cook over low heat, stirring, until it boils. Boil just one minute. Cool.

Pour mixture into ice cream maker and start. When it starts to freeze (a little softer than soft-set) add 1 cup of whipping cream, whipped to soft peaks, and 1 Tbs vanilla. Freeze until a firm soft-serve and transfer to a freezer-proof container. Freeze 2 hours before serving.

Lavender French Cream

from 42nd Street Cafe, Longview, WA

1.5 tsp lavender buds, crumbled
1 cup sour cream (you can use light, if you want)
1 cup heavy cream
3/4 cup sugar (recipe originally calls for Splenda, which also works well)
1 envelope unflavored gelatin
1/4 cup cold water
8 oz cream cheese (low-fat works well)
1/2 tsp vanilla
zest of 1/2 lemon

3/4 pound fresh berries (if using strawberries, quarter them)
1/8 tsp each, cinnamon and nutmeg
1/4 tsp rosewater
1/2 cup sugar or Splenda (less if the berries are sweet)

Combine first 4 ingredients in a saucepan and heat over medium heat until warm and well combined. Don't boil.

Sprinkle gelatin over cold water and let it soften for 1 minute. Gently heat until the gelatin is dissolved. Stir into cream mixture.

Beat cream cheese until fluffy. Add cream mixture, vanilla and zest. Divide into wine glasses and chill for 6+ hours.

Gently toss berries, remaining sugar rosewater and spices. Let sit at room temperature while the french cream is chilling.

Serve the French Cream with berries on top. If desired, top with sweetened whipped cream.