somewheretokeepmyrecipes
Recipes
Hi this is just a side blog where I’m going to put the recipes that I find in books, on websites, and from my own family, feel free to use/ share as many as you like :)
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Double espresso brownies
Makes 3 dozen brownies
Ingredients
Brownies:
1 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
⅓ cup hot water
1 tablespoon instant espresso powder or instant coffee crystals
1 cup granulated sugar
½ cup (1 stick) butter or margarine
2 cups (12-ounce package) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels, divided
3 eggs
Frosting:
½ cup whipping cream
1 teaspoon instant espresso powder or instant coffee crystals
½ cup sifted powdered sugar
Directions
Brownies:
Combine flour, baking powder and salt in small bowl.
Heat water and espresso in medium saucepan over low heat, stirring to dissolve espresso.
Add granulated sugar and butter; cook, stirring constantly, until mixture comes to a boil.
Remove from heat; stir in 1 cup morsels until smooth.
Add eggs, one at a time, stirring well after each addition.
Stir in flour mixture. Pour into greased 9-inch square baking pan.
Bake in preheated 350°F. oven for 25 to 30 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack.
Frosting:
Heat cream and espresso in small, heavy saucepan over low heat, stitring to dissolve espresso.
Add remaining morsels, stirring until smooth. Remove from heat; stir in powdered sugar.
Chill until frosting is of spreading consistency. Spread onto brownies. Cut into squares.
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Jordan Marsh’s blueberry muffins
Makes 12 servings
Ingredients
1/2 cup softened butter
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
2 cups blueberries, washed, drained and picked over
3 teaspoons sugar
Directions
Preheat the oven to 375
Cream the butter and sugar until light.
Add the eggs, one at a time, beating well after each addition. Add vanilla.
Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for 30-35 minutes.
Remove muffins from tin and cool at least 30 minutes. Store, uncovered or the muffins will be too moist the second day, if they last that long.
Credit: cooking.nytimes.com
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7-Up Cake
MORE Favorite Recipes from Ruralite Readers, 1960-1982, Ed. Mary Frances Cooke. Ruralite Services, Inc. (1986).
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Chocolate mug cake
Ingredients
3 tablespoons granulated sugar
3 tablespoons all purpose flour
1 ½ tablespoons unsweetened cocoa powder
Pinch of salt
2 tablespoons chocolate chips, plus a few more for topping
1 ½ tablespoons vegetable oil, melted coconut oil or melted butter
3 tablespoons milk
¼ teaspoon vanilla extract
Ice cream and whipped cream (optional, for topping)
Directions
Place sugar, flour, cocoa powder and salt in a mug. Use a small whisk or fork, and stir until combined, and free of lumps.
Stir in chocolate chips. Add oil, milk and vanilla, stir with a spoon or small rubber spatula until just combined (try not to over mix it).
Sprinkle a few additional chocolate chips over the top and cook in the microwave for about 90 seconds (microwave times may vary).
Eat immediately with ice cream, whipped cream, powdered sugar, or berries.
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Citrus cookies
Makes 3 dozen cookies
Ingredients
Cookies
1⅔ cups flour
⅓ cup confectioners' sugar
1 cup (2 sticks) butter
1 teaspoon lemon extract
1 teaspoon grated lemon rind
Frosting
2 cups confectioners' sugar
1 tablespoon butter
1 tablespoon lemon juice
yellow food coloring
Directions
Preheat the oven to 350° F.
To make the cookies, in a medium-size bowl, combine the flour, confectioners' sugar, butter, lemon extract, and lemon rind. Mix well.
Roll the dough into 1-inch balls. Place the cookies 1 inch apart on cookie sheets lined with parchment paper.
With your thumb, make an imprint in the center of each cookie.
Bake for 8 to 10 minutes, or until lightly browned.
Remove from the sheets and cool on wire racks.
To make the frosting, in a medium-size bowl, beat together the confectioners' sugar, butter, lemon juice, and enough food coloring to make the frosting pale yellow.
When the cookies are cool, place a dollop of frosting in the center of each one.
Credit: Beth Sternitsky, Arizona State Fair, Phoenix, Arizona
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Chocolate Carmel cookies
Makes 4 dozen cookies
(Candy coating chips can be found in party supply stores)
Ingredients
25 caramel candies
7 tablespoons butter
¼ cup sugar
½ teaspoon vanilla
¼ cup old-fashioned oats
¾ cup flour
2 tablespoons cocoa
¼ cup finely chopped pecans
1½ tablespoons milk
2 cups milk chocolate candy coating chips
2 tablespoons white chocolate candy coating chips
Directions
Preheat the oven to 375° F.
In a large bowl, cream the butter and sugar. Add the vanilla.
In a separate bowl, combine the oats, flour, and cocoa. Add to the butter mixture. Stir in the pecans.
Turn the dough out onto a floured surface and pat to a ⅛-inch thickness. Cut with a 1-inch round cookie cutter. (If you don't have one this size, use a well-floured bottle cap.)
Place on ungreased cookie sheets.
Bake for 10 to 12 minutes.
Remove from the sheets and cool on wire racks.
While the cookies are cooling, in a medium-size saucepan, melt the caramels with the milk. Stir until smooth.
Place about ½ teaspoon caramel on top of one cookie and top with another cookie. (If the caramel runs off the cookie, wait a couple of minutes for it to thicken.)
Chill for about 15 minutes to set the caramel.
Melt the milk chocolate chips in the microwave or the top of a double boiler until smooth. If you're using the microwave, place the chocolate in a shallow bowl, heat for 1 minute, stir, heat for 30 seconds more, and stir. The chocolate will be more melted than it looks; don't burn it!
Remove the cookies from the refrigerator and dip each cookie in melted chocolate.
Place on wax paper to cool.
Melt the white chocolate chips in the microwave for 45 seconds or the top of a double boiler. Drizzle each cookie with a light band of white chocolate.
Credit: Joan Randall, lowa State Fair, Des Moines, Iowa
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“Best of show” chocolate cake
Makes 1 Bundt cake
Ingredients
1¾ cups flour
2 cups sugar
¾ cup cocoa
1/ teaspoons baking soda
1 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla
1 cup boiling water
Directions
Preheat the oven to 350° F.
In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder, and salt. Mix well.
Add the eggs, milk, oil, and vanilla. With an electric mixer, beat at medium speed for 2 minutes.
Stir in the boiling water by hand. The batter will be thin.
Pour into a greased bundt pan and bake for 40 minutes, or until a tester inserted in the cake comes out clean.
Cool for 10 minutes in the pan on a wire rack, then remove from the pan and continue cooling on the rack. The cake will be very moist.
Credit: Diane Morrison, Hemington Agricultural Fair, Flemington, New Jersey
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Carrot cake with pineapple filling
12 to 16 servings
Ingredients
Cake
2 cups sugar
1½ cups vegetable oil
4 eggs
2 cups flour
½ teaspoon baking soda
1½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons baking powder
A pinch of salt
2 cups grated carrots
1 cup pecans or walnuts, chopped
1 can (8 ounces) unsweetened crushed pineapple, drained
2 tablespoons Grand Marnier
Filling
1 can (20 ounces) unsweetened crushed pineapple with juice
¾ cup sugar
5 tablespoons flour
⅓ cup unsalted butter
Frosting
½ cup (1 stick) unsalted butter, softened
1 package (8 ounces) cream cheese, softened
1 teaspoon vanilla
3 cups confectioners' sugar
2 teaspoons orange juice
2 teaspoons grated orange rind
pecan halves or chopped walnuts for garnish (optional)
Directions
Preheat the oven to 350° F.
To make the cake, in the bowl of an electric mixer, beat the sugar and oil until creamy. Add the eggs one at a time, beating well after each addition until smooth and yellow, about 4 to 5 minutes.
In a large bowl, sift together the flour, baking soda, cinnamon, nutmeg, baking powder, and salt.
Add the flour mixture, a little at a time, to the sugar mixture, beating well after each addition.
Add the carrots, nuts, pineapple, and Grand Marnier. Beat on low speed until well blended.
Pour into 3 eight-inch cake pans that have been greased and dusted with flour.
Bake for about 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pans for 10 minutes before turning out onto wire racks.
To make the filling, in a medium saucepan, combine the pineapple, sugar, flour, and butter.
Cook over medium heat, stirring constantly, until thickened. Remove from the heat and cool completely.
To make the frosting, in a medium-size bowl, cream the butter and cream cheese until fluffy. Add the vanilla, confectioners' sugar, orange juice, and orange rind. Mix until smooth.
To assemble the cake, place one cake layer on a serving plate and spread half the pineapple filling on top.
Add another layer and spread the remaining filling on top. Add the third layer and spread the frosting over the top and sides of the cake.
Decorate with pecan halves or chopped walnuts if desired. Refrigerate until ready to serve.
Credit: Dorothy Lacefield, "Best of Show" Cake Contest, State Fair of Texas, Dallas, Texas
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Maple pecan twists
Makes 15 twists
Ingredients
Filling
1⅓ cups finely chopped pecans
¼ cup maple syrup
3 tablespoons brown sugar
1 teaspoon ground cinnamon
Dough
2¾ cups plus 2 to 3 tablespoons flour
2 tablespoons sugar
1 teaspoon baking soda
½ teaspoon salt
½ cup (1 stick) butter, cut into pieces
1 cup regular, light, or nonfat sour cream
¼ cup milk
1 egg
1 tablespoon butter, melted
Glaze
1 cup confectioners' sugar
1 tablespoon maple syrup
3 to 4 teaspoons milk
Directions
Grease two baking sheets. Preheat the oven to 400° F.
To make the filling, in a small bowl, combine the pecans, maple syrup, brown sugar, and cinnamon. Mix well and set aside.
To make the dough, in a large bowl, combine the 2¾ cups flour, sugar, baking soda, and salt. Cut in the butter pieces until the mixture is crumbly.
In a medium-size bowl, combine the sour cream, milk, and egg. Beat with a wire whisk until smooth.
Stir into the flour mixture just until a dough forms. Sprinkle your work surface with the remaining 2 to 3 tablespoons flour.
Turn the dough out onto the floured surface and knead 12 to 15 times. Roll the dough into a 15x12-inch rectangle.
Brush with the melted butter. Sprinkle the filling over half the dough along the long edge.
Fold the dough over the filling. Cut into 15 one-inch strips.
Twist the strips about 3 times and place them on the baking sheets, pressing the ends onto the sheets.
Bake for 10 to 12 minutes, or until golden brown.
Remove from the oven and transfer to wire racks to cool.
To make the glaze, in a small bowl, combine the confectioners' sugar, maple syrup, and milk. Drizzle over the cooled twists.
Credit: Alan Reid, Michigan State Fair and Exposition, Detroit, Michigan
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Chocolate chip pumpkin cookies
Makes 2 dozen
Ingredients
1 cup canned pumpkin
1 cup white sugar
½ cup vegetable oil
1 large egg
1 teaspoon baking soda
1 teaspoon milk
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon salt
2 cups semisweet chocolate chips
1 tablespoon vanilla extract
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Combine pumpkin, sugar, oil, and egg in a large bowl. Dissolve baking soda into milk in a small bowl and stir in.
Stir together flour, baking powder, cinnamon, and salt in a separate bowl. Add flour mixture to pumpkin mixture and mix well. Add chocolate chips, walnuts, and vanilla; stir just to combine.
Drop by spoonful on the prepared cookie sheet and bake in the preheated oven until lightly brown and firm, approximately 10 minutes.
Credit: Jennifer from allrecipes.com
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Strawberry sweet tea
Makes 6 servings
Ingredients
1 1/2 cups chopped strawberries (8 to 10 medium), plus whole strawberries for garnish
3/4 cup sugar (I only do 1/2 cup personally)
4 Earl Grey tea bags
1 tablespoon fresh lemon juice
Mint sprigs, for garnish
Instructions
In a medium pot, bring the chopped strawberries, sugar and 4 cups water to a low boil.
Turn off the heat, add the tea bags, and steep for 3 minutes.
Meanwhile, fill a pitcher with 4 cups ice.
Remove the tea bags from the strawberry mixture, add the lemon juice, and pour the tea over the ice.
Let cool until all the ice is melted. Strain the chopped strawberries if desired.
Serve the tea in glasses over ice and garnish with the mint and whole strawberries.
Credit: Joanna Gaines
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Red and gold delight
6 to 8 servings
Ingredients
Filling
2 cups sliced fresh peaches
2 cups fresh raspberries
1 cup sugar
1 tablespoon lemon juice
2 to 4 tablespoons quick-cooking tapioca (depending on juiciness of fruit)
Crust
2 cups flour
1 teaspoon salt
1 cup butter-flavored shortening
4 to 6 tablespoons ice water
Instructions
In a large bowl, gently combine the peaches, raspberries, and sugar. Sprinkle the lemon juice over the fruit and stir in the tapioca. Let stand for 15 minutes.
Preheat the oven to 400° F.
Place the flour and salt in a large bowl. Cut in the shortening until the mixture resembles coarse cornmeal.
Gradually add the ice water, 1 tablespoon at a time. Gently toss the flour with a fork to dampen.
Gather the dough into a ball and chill for 10 minutes.
Divide the dough in half. Roll out one half on a floured surface and line a 9-inch pie plate with it.
Pour the filling into the crust.
Roll out the remaining dough and cut into ¾-inch-wide strips. Twist each strip and lay it on top of the filling.
Bake for 1 hour, or until golden brown.
Credit: Brenda Brekke, Western Washington Fair, Puyallup, Washington
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Blueberry-lemon crisp
10 to 12 servings
Ingredients
Crust
2 cups crushed gingersnaps
½ cup finely chopped pecans
⅓ cup butter, melted
1 teaspoon ground cinnamon
1 tablespoon brown sugar
Filling
2 envelopes unflavored gelatin
½ cup orange juice
1 pint Maine wild blueberries
2 packages (8 ounces each) light cream cheese
1 container (8 ounces) low-fat blueberry yogurt
1 container (8 ounces) low-fat lemon yogurt
½ cup sugar
1 teaspoon vanilla
1 teaspoon lemon juice
Topping
1 cup whipping cream
4 to 5 tablespoons confectioners' sugar
2 teaspoons lemon juice
grated lemon rind for garnish
Instructions
Preheat the oven to 350° F.
To make the crust, in a medium-size bowl, combine the gingersnaps, pecans, butter, cinnamon, and brown sugar, mixing well with a fork.
Pat evenly into a 10-inch springform pan.
Bake for 10 minutes, or until lightly browned.
To make the filling, in a small saucepan over low heat, dissolve the gelatin in the orange juice, stirring until completely dissolved. Rinse the blueberries, drain, and set aside. Reserve ½ cup for garnish.
In a medium-size bowl, blend the cream cheese, blueberry and lemon yogurts, sugar, vanilla, and lemon juice. With the electric mixer running at low speed, slowly add the orange juice-gelatin mixture. Mix at medium speed for about 2 minutes. Gently fold in the blueberries by hand.
Pour into the pre-pared crust and chill for several hours until set.
To make the topping, in a small bowl, whip the cream until stiff and slowly blend in the confectioners' sugar and lemon juice.
To serve, gently run a knife around the rim of the springform pan. Remove the outside form and transfer the wisp to a serving plate.
Using a pastry bag, pipe the whipped cream around the base and top of the cake. Garnish with the reserved blueberries and grated lemon rind.
Credit: Kathleen Fritz, Machias Wild Blueberry Festival, Machias, Maine
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Yuletide Linzer Bars
Makes 36 bars
ingredients
1⅓ cups butter or margarine, softened
¾ cup sugar
1 egg
1 teaspoon grated lemon peel
2½ cups all-purpose flour
1½ cups whole almonds, ground
1 teaspoon ground cinnamon
¾ cup raspberry preserves
Powdered sugar
Intructions
Preheat oven to 350°F. Grease 13×9-inch baking pan.
Beat butter and sugar in large bowl with electric mixer until creamy. Beat in egg and lemon peel until blended. Mix in flour, almonds and cinnamon until well blended
Press 2 cups dough into bottom of prepared pan. Spread preserves over crust. Press remaining dough, a small amount at a time, evenly over preserves.
Bake 35 to 40 minutes until golden brown. Cool on wire rack.
Sprinkle with powdered sugar; cut into bars.
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Naomi's Revel Bars
Makes 36 bars
Ingredients
1 cup plus 2 tablespoons butter or margarine, softened, divided
2 cups packed brown sugar
2 eggs
2 teaspoons vanilla
2½ cups all-purpose flour
1 teaspoon baking soda
3 cups uncooked quick or old-fashioned oats
1 package (12 ounces) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
Instructions
Preheat oven to 325°F. Lightly grease 13×9-inch baking pan.
Beat 1 cup butter and sugar in large bowl with electric mixer until blended. Add eggs; beat until light. Blend in vanilla.
Combine flour and baking soda in medium bowl; stir into butter mixture. Stir in oats.
Spread ¾ of oat mixture evenly in prepared pan.
Combine chocolate chips, milk and remaining 2 tablespoons butter in heavy small saucepan. Stir over low heat until chocolate is melted
Pour chocolate mixture evenly over oat mixture in pan. Dot with remaining oat mixture.
Bake 20 to 25 minutes or until edges are browned and center feels firm.
Cool on wire rack. Cut into bars.
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Luscious lemon bars
Makes 3 dozen bars
Ingredients
2 cups all-purpose flour
1 cup butter
½ cup powdered sugar
4 teaspoons grated lemon peel, divided
¼ teaspoon salt
I cup granulated sugar
3 eggs
⅓ cup fresh lemon juice
Sifted powdered sugar
Instructions
Preheat oven to 350°F. Grease 13×9-inch baking pan.
Combine flour, butter, powdered sugar, 1 teaspoon lemon peel and salt in food processor. Process until mixture forms coarse crumbs.
Press mixture evenly into prepared pan.
Bake 18 to 20 minutes or until golden brown.
Meanwhile, beat remaining 3 teaspoons lemon peel, granulated sugar, eggs and lemon juice in medium bowl with electric mixer at medium speed until well blended.
Pour mixture evenly over warm crust. Return pan to oven; bake 18 to 20 minutes or until center is set and edges are golden brown.
Cool completely on wire rack.
Dust with sifted powdered sugar; cut into bars. Store tightly covered at room temperature. (Do not freeze.)
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French bread with spinach cheese stuffing
Makes 2 loaves
Ingredients
Dough
1 package (1 tablespoon) dry yeast
2 teaspoons salt
2 cups warm water
2 tablespoons sugar
5 to 6 cups flour
cornmeal
Stuffing
2 tablespoons butter
1 large onion, chopped
¾ cup cooked chopped spinach, squeezed dry
pinch of freshly ground black pepper
1 teaspoon dill weed
1 teaspoon salt
6 ounces Swiss cheese, shredded
1 egg, beaten
sesame seeds or poppy seeds (optional)
Instructions
To make the dough, in a large bowl, combine the yeast, salt, water, sugar, and 5 cups of the flour.
Knead the dough on a floured surface, adding flour until the dough is elastic but not too dry. Let rise in an oiled bowl until doubled in bulk, about 50 minutes. (The dough can be left to rise in the refrigerator overnight.)
Knead again and divide into 2 oblong loaves.
Sprinkle an oiled baking sheet with cornmeal. Place the loaves on the sheet. Let rise until doubled in bulk, about 50 minutes.
Preheat the oven to 350° F.
To make the stuffing, melt the butter in a large skillet.
Add the onion and sauté until tender.
Add the spinach, pepper, dill weed, and salt. Add the cheese and cook until melted.
Using a sharp knife, make a large slash in the top of each loaf and place the stuffing inside. Close the slash by pinching the dough.
Brush the dough with the egg and sprinkle with sesame or poppy seeds (if using).
Bake for 30 to 40 minutes, or until golden brown.
Credit: Kevin Coleman, Spinach Festival, Crystal City, Texas
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