April 2015
S M T W T F S
« Mar    
 1234
567891011
12131415161718
19202122232425
2627282930  

Search



Tags

Wonderful Buttery Moist Pound Cake! Recipe

April 13th, 2015 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1cupbutter, softened(no substitutes!)
  2. 2cupssugar
  3. 3cupsflour
  4. 6eggs, room temperature
  5. 1cuphalf-and-half cream, warmed
  6. 2teaspoonsbaking powder
  7. 1/2teaspoonbaking soda
  8. 2tablespoonsfresh lemon juice
  9. 1/3cupsugar(or to taste)
  10. 1/2cup choppedalmonds(or other nuts)

DIRECTIONS

  1. Set oven to 350 degrees.
  2. Grease a large springform pan (do not use a Bundt or tube pan!).
  3. In a bowl cream the butter with 2 cups of sugar for about 6 minutes (until no sugar granules remain in the creamed mixture).
  4. Add in the flour and beat until combined (mixture will be thick and coarse).
  5. Add in eggs (one at a time) mixing well after each addition.
  6. In a small bowl, whisk the warmed milk with the baking powder, then add into the creamed mixture; mix until combine.
  7. In another small bowl, dissolve/whisk the lemon juice with the baking soda: mix well until combined.
  8. Add the lemon juice/baking soda mix to the batter; mix until combined.
  9. Pour the batter into prepare greased springform pan.
  10. Combine the 1/3 cup sugar with the chopped nuts.
  11. Sprinkle on top of cake.
  12. Bake for 45-60 minutes, or until golden brown, or until a toothpick inserted in the middle comes out clean (I found that 45 minutes in a 325 degree air-convection oven exactly was the perfect baking time for the cake ).
  13. Cool the cake completely in the pan before removing.
  14. Delicious!

Posted in Recipes | No Comments »

Peanut Buttery Pound Cake Recipe

March 16th, 2015 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1 1/4cupsbutter, softened
  2. 2cupssugar
  3. 6eggs
  4. 1/2cupcreamy peanut butter
  5. 2cupsall-purpose flour
  6. 1/4cup choppedroasted peanuts

DIRECTIONS

  1. Preheat the oven to 350°F.
  2. Coat two 9″ x 5″ loaf pans with nonstick cooking spray.
  3. In a large bowl, combine the butter and sugar; beat with an electric mixer until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Stir in the peanut butter and flour.
  6. Spread equal amounts of the mixture into the two loaf pans; bake for 20 minutes then remove the loaves from the oven and sprinkle with equal amounts of chopped peanuts.
  7. Return the loaves to the oven, and bake for 30 to 35 more minutes, or until a wooden toothpick inserted in the center comes out clean.
  8. Remove the loaves from the pans, and let cool completely before slicing.

Posted in Recipes | No Comments »

Buttery Pan Rolls Recipe

January 15th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 2tablespoonsdry yeast
  2. 3/4cupwarm water
  3. 1teaspoonsugar
  4. 1cupwhole milkor half-and-half cream
  5. 1/2cupbutter, cut into pieces(no subs please!)
  6. 1 1/2teaspoonssalt
  7. 1/3cupwhite sugar
  8. 3 1/2cupsflour(more as needed)
  9. 1/3cup meltedbutter

DIRECTIONS

  1. Grease a 13×9-inch baking pan (preferably metal) with melted butter, coating the bottom with a thick layer of butter, and up the sides also; set aside.
  2. In a heavy-duty stand mixer fitted with a dough hook, add in 3-1/2 cups flour; set aside.
  3. In a small saucepan heat the 1 cup full-fat milk (or cream if using) with 1/2 cup butter, salt and 1/3 cup sugar until the butter starts to melt, stirring with a spoon (butter does not have to completely melt); set aside to cool to a warm temperature (I usually put in the fridge for about 10 minutes if I am rushed for time).
  4. When themilk mixture is almost warm.
  5. Proof the yeast in 3/4 cup warm water with 1 teaspoon sugar; let sit for 10 minutes, or until foamy.
  6. Add the yeast and the warm milk/butter mixture to the bowl with the flour in it.
  7. Start mixing, adding more flour to create a soft semi sticky dough that holds around the kneader blade (it might take up to 5 cups of flour).
  8. Keep adding more flour as needed and knead the dough for 8-10 minutes.
  9. Remove the dough from the mixing bowl, and let sit covered on the counter for 10 minutes.
  10. After 10 minutes, knead the dough gently for about 30 seconds.
  11. Place in a well-oiled bowl.
  12. Cover and let rise about 1 hour or until doubled in size.
  13. Punch down dough.
  14. Divide dough into 16 pieces, and shape into round semi-oval balls.
  15. Place the dough balls into the prepared baking dish that has been brushed with melted butter on bottom and sides (fitting 12 balls evenly in the dish, with 3 balls across) if you have extra dough balls, set aside in the fridge or freezer to bake later.
  16. If desired, brush the dough balls with melted butter, it is optioanl, but I like to do it before AND after the rising for a true butter taste.
  17. Cover with a clean tea towel, and let rise for about 30-40 minutes, or until ALMOST double in size).
  18. Set oven to 375 degrees.
  19. With a pastry brush, carefully brush the balls with melted butter once again.
  20. Bake for 22-25 minutes, or until dark golden brown on top.

Posted in Recipes | No Comments »

Buttery Caramel Apple Squares Recipe

December 1st, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1 (11 ounce)packagepie crust mix
  2. 1/2cupgranulated brown sugar
  3. 1cupquick oats
  4. 3/4cup choppedwalnuts
  5. 3tablespoonsbutter, melted
  6. 1/4cupcold water
  7. 2tablespoonscornstarch
  8. 3tablespoonssugar
  9. 4apples, peeled, cored and grated
  10. 1 (12 ounce)jarcaramel topping

DIRECTIONS

  1. Very lightly butter a 13 x 9 x 2 baking pan on the bottom and 1 inch up the sides.
  2. Combine the pie crust mix, brown sugar, oats and nuts; drizzle with 2 tablespoons of the melted butter and water.
  3. Stir with a fork until evenly combined.Reserve 1 1/2 cups of this mixture.
  4. Press the remaining crum mixture into the prepare pan, covering the bottom of the pan and 1/4 inch up the sides.
  5. Sprinkle cornstarch and sugar over apples; stir to combine.
  6. Spoon apples evenly over crust.
  7. Combine remaining 1 tbsp melted butter with caramel topping; drizzle over apples.
  8. Crumble reserved crumb mixture evenly over apples.
  9. Bake at 375 for 35-40 minutes or until topping is golden brown.
  10. Cool and cut into 2-inch squares.

Posted in Recipes | No Comments »

Buttery Scone Ring Recipe

November 1st, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 2tablespoonsoil
  2. 1largeegg
  3. 1/2cupbuttermilkor plain yogurt
  4. 2cupsflour
  5. 4teaspoonsbaking powder
  6. 1/2teaspoonsalt
  7. Topping

  8. 1/2cupbutter, melted and hot
  9. 1cup finely grated maturecheddar cheese
  10. 1/2teaspoonmustard powder
  11. 1/2teaspoonground cayenne pepperor chili peppers

DIRECTIONS

  1. Heat oven to 400 deg F/200 deg Celsius.
  2. Whip together the oil and egg.
  3. Add the buttermilk or yoghurt. Beat well.
  4. Sift the flour, baking powder and salt together.
  5. Mix in the liquid mixture until a soft dough forms. Work lightly and quickly: scones do not like heavy hands.
  6. On a floured board, pat the dough flat until about 1 1/2 inch thick.
  7. Press out circles with a cookie cutter.
  8. Pack these rounds, with edges overlapping a tiny bit, around the rim of a greased pie plate or other shallow round oven dish.
  9. There should be about 8 – 10 scones, and they fit into most regular-sized pie dishes.
  10. Mix together the ingredients for the topping, making sure the butter is hot — not boiling!
  11. Spread the topping carefully over the raw scone ring with a wooden spoon, a knife or a spatula.
  12. Sprinkle over a little extra cayenne (or paprika powder) over for colour.
  13. Bake in the preheated oven for 15 – 20 minutes or until puffy and golden.
  14. Serve hot or warm, and extra butter is unnecessary.

Posted in Recipes | No Comments »

« Previous Entries