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Maple Butterscotch Blondies
Blondies are a great alternative when you're feeling overloaded from a lot of other chocolate desserts, meaning brownies are out of the question. They make a good gift or party platter and are low in sugar and fat.
Ingredients
1.5 Cups All Purpose Flour
¼ Cup Butter
¼ Cup Applesauce
4 Egg Whites
¾ Cup Sugar-Free Maple Syrup
½ Cup Zero Calorie Sweetener
2 Teaspoons Baking Powder
1.5 Cups Butterscotch Chips
¼ Cup Butter
¼ Cup Applesauce
4 Egg Whites
¾ Cup Sugar-Free Maple Syrup
½ Cup Zero Calorie Sweetener
2 Teaspoons Baking Powder
1.5 Cups Butterscotch Chips
Directions
First, preheat oven to 350 degrees Fahrenheit. Next, spray a 9 x 13 glass baking dish with non-stick spray. Mix together flour and baking soda in a small bowl. Mix sweetener, syrup, butter and applesauce with an electric mixer. Add egg whites, continuing to beat. Gradually add the flour, beating continuously, and then stir in the butterscotch chips. Pour batter into the pan and bake for 20-30 minutes, or until a toothpick inserted comes out clean.
Prep Time: 15 minutesCook Time: 25 minutes
Total Time: 40 minutes
Number of Servings: 10
Yield:
Style: American
Vanilla CupCake
I love to bake
Ingredients
10g/4oz butter or stork margarine, softened
110g/ 4oz caster sugar or vanilla sugar
2 eggs, lightly beaten
1-1/2 tsp vanilla extract
110g /4oz self-raising flour
1/4 teaspoon salt
2-3 tbsp milk
110g/ 4oz caster sugar or vanilla sugar
2 eggs, lightly beaten
1-1/2 tsp vanilla extract
110g /4oz self-raising flour
1/4 teaspoon salt
2-3 tbsp milk
Directions
Preheat the oven to 170 C / Gas 3.
1.In a large bowl add in butter and sugar beat for 5 minutes until light and fluffy.
2.Add in the vanilla and the eggs mix in until smooth and evenly mixed.
3.Add the flour and mix until it is smooth, do not over mix the batter. Then Pour into cupcake cases.
4.Bake for about 15 to 20 minutes. They will be perfect when they spring back.
Leave on a cooling rack for 30 minutes or until cool, then decorate.
1.In a large bowl add in butter and sugar beat for 5 minutes until light and fluffy.
2.Add in the vanilla and the eggs mix in until smooth and evenly mixed.
3.Add the flour and mix until it is smooth, do not over mix the batter. Then Pour into cupcake cases.
4.Bake for about 15 to 20 minutes. They will be perfect when they spring back.
Leave on a cooling rack for 30 minutes or until cool, then decorate.
Notes
For the buttercream icing
140g/5oz butter, softened
280g/10oz icing sugar
1-2 tbsp milk
a few drops food colouring
Prep Time: 15 hours, 20 minutes140g/5oz butter, softened
280g/10oz icing sugar
1-2 tbsp milk
a few drops food colouring
Cook Time: 10 hours, 30 minutes
Total Time: 25 hours, 50 minutes
Number of Servings: 8
Yield: 8 cupcakes
Style: American
Peanut Butter Cookies
Got it off the back of a jar of Jiff Peanut Butter
Ingredients
1 1/4 cups firmly packed light brown sugar
3/4 cup JIF® Peanut Butter
1/2 cup Butter Flavor CRISCO® Stick
3 tablespoons milk
1 tablespoon vanilla
1 egg
1 3/4 cups sifted all-purpose flour 3/4 teaspoon baking soda 3/4 teaspoon salt Add all ingredients to list
3/4 cup JIF® Peanut Butter
1/2 cup Butter Flavor CRISCO® Stick
3 tablespoons milk
1 tablespoon vanilla
1 egg
1 3/4 cups sifted all-purpose flour 3/4 teaspoon baking soda 3/4 teaspoon salt Add all ingredients to list
Directions
Directions
Preheat oven to 375 degrees F.
Place sheets of foil on countertop for cooling cookies.
Combine brown sugar, JIF peanut butter, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended.
Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Flatten slightly in crisscross pattern with tines of fork.
Bake one baking sheet at a time for 7-8 minutes or until set and just beginning to brown. Do not over-bake.
Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
Prep Time: 20 minutesPreheat oven to 375 degrees F.
Place sheets of foil on countertop for cooling cookies.
Combine brown sugar, JIF peanut butter, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended.
Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Flatten slightly in crisscross pattern with tines of fork.
Bake one baking sheet at a time for 7-8 minutes or until set and just beginning to brown. Do not over-bake.
Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
Cook Time: 7 minutes
Total Time: 30 minutes
Number of Servings: 6
Yield: Depending on the size of cookie
Style: American
Sugar Cookies
Found the recipe online.
Ingredients
2 and 3/4 cups All-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter softened
1 and 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter softened
1 and 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
Directions
Preheat oven to 375 degrees
1. In large bowl,cream together butter and sugar and then add egg and vanilla.
2.In small bowl,stir together flour,baking soda and baking powder.
Roll individually pieces of dough into balls and place on ungreased cookie sheet.
Bake 8 to ten minutes or until golden brown.
1. In large bowl,cream together butter and sugar and then add egg and vanilla.
2.In small bowl,stir together flour,baking soda and baking powder.
Roll individually pieces of dough into balls and place on ungreased cookie sheet.
Bake 8 to ten minutes or until golden brown.
Notes
You can decorate them anyway you choose.
The ones in the picture I just spread them with vanilla whipped frosting.
Prep Time: 20 minutesThe ones in the picture I just spread them with vanilla whipped frosting.
Cook Time: 8 minutes
Total Time: 30 minutes
Number of Servings: 8
Yield: Depending on how big you make the balls of the dough
Style: American
Arroz doce
A golden oldie from Portugal
Ingredients
2 cups water
1 cup white rice
2 cups hot milk (whole works best)
1 cup sugar
1 fresh lemon rind (use a vegetable peeler for big pieces for easier removal)
Toppings
cinnamon
1 cup white rice
2 cups hot milk (whole works best)
1 cup sugar
1 fresh lemon rind (use a vegetable peeler for big pieces for easier removal)
Toppings
cinnamon
Directions
Bring water to a boil in medium saucepan.
Add rice and cover, simmering for 20 minutes.
Add milk, sugar and lemon rind, stirring constantly until thickened to oatmeal consistency, about 15-20 minutes.
It will also thicken some while cooling.
Pour into one large serving plate and remove lemon rind.
Spread flat and allow to cool on wire rack.
You can be decorative with cinnamon by pinching a bit between your fingers and place while your hand is no more than an inch away from the rice (criss cross patterns are traditional), or you can just dust the entire top with the cinnamon.
Serve at room temp, but refrigerate uneaten portion.
Add rice and cover, simmering for 20 minutes.
Add milk, sugar and lemon rind, stirring constantly until thickened to oatmeal consistency, about 15-20 minutes.
It will also thicken some while cooling.
Pour into one large serving plate and remove lemon rind.
Spread flat and allow to cool on wire rack.
You can be decorative with cinnamon by pinching a bit between your fingers and place while your hand is no more than an inch away from the rice (criss cross patterns are traditional), or you can just dust the entire top with the cinnamon.
Serve at room temp, but refrigerate uneaten portion.
Notes
Tradional recepy
Prep Time: 20 minutesCook Time: 60 minutes
Total Time: 1 hours, 20 minutes
Number of Servings: 1
Yield: 4
Style: European, Portuguese
Makovnjaca
I love and hope you love it.First try was Croatia-Zagreb and unforgettable taste , the honey mixed ,blue poppy seeds rolled with special sweet dough ,oooooooh , My mouth watered , here comes ...
Ingredients
Ingredients
DOUGH
250-300 g flour sieved, 9-10 oz
2 ts baking powder
1 pinch of salt
120 g butter soft, 4 oz
60 g sugar 2 oz
1 egg
1 pinch of cinnamon
grated zest of 1/4 lemon
a little cold milk
FILLING
250 g poppy seeds finely ground, 0.5 lb
150 g sugar 5 oz
2 Tbsp honey
40 g breadcrumbs 1.4 oz
40 g raisins 1.4 oz, to your taste
1 pinch of cinnamon
3 Tbsp rum
1/4 l milk 1 cup
grated zest of 1 lemon
1 tsp vanilla extract
Instructions
DOUGH
250-300 g flour sieved, 9-10 oz
2 ts baking powder
1 pinch of salt
120 g butter soft, 4 oz
60 g sugar 2 oz
1 egg
1 pinch of cinnamon
grated zest of 1/4 lemon
a little cold milk
FILLING
250 g poppy seeds finely ground, 0.5 lb
150 g sugar 5 oz
2 Tbsp honey
40 g breadcrumbs 1.4 oz
40 g raisins 1.4 oz, to your taste
1 pinch of cinnamon
3 Tbsp rum
1/4 l milk 1 cup
grated zest of 1 lemon
1 tsp vanilla extract
Instructions
Directions
Instructions
DOUGH: Sieve the flour and mix with baking powder and salt. Add soft butter, sugar, egg, cinnamon, and lemon peel. Kneed into dough adding a little bit of cold milk. Cover dough and let stand in refrigerator for 30 minutes.
FILLING: Put ground poppy seeds in a small pan together with sugar, honey, raisins, cinnamon and rum. Cook over low heat until thick. The filling has to be smooth and a little wet. If it turns out too wet, add breadcrumbs after it cooled out. If it's too dry, add a little bit of milk.
Roll the dough on a baking paper into a 45x40 cm (18x16 inches) rectangle and cut into 2 equal parts. Spread poppy seed filling equally on both dough halves and roll up into a strudel. Put the two rolls, together with paper (they are very soft), onto a baking sheet and bake for 40-45 minutes at medium heat.
Prep Time: 40 minutesDOUGH: Sieve the flour and mix with baking powder and salt. Add soft butter, sugar, egg, cinnamon, and lemon peel. Kneed into dough adding a little bit of cold milk. Cover dough and let stand in refrigerator for 30 minutes.
FILLING: Put ground poppy seeds in a small pan together with sugar, honey, raisins, cinnamon and rum. Cook over low heat until thick. The filling has to be smooth and a little wet. If it turns out too wet, add breadcrumbs after it cooled out. If it's too dry, add a little bit of milk.
Roll the dough on a baking paper into a 45x40 cm (18x16 inches) rectangle and cut into 2 equal parts. Spread poppy seed filling equally on both dough halves and roll up into a strudel. Put the two rolls, together with paper (they are very soft), onto a baking sheet and bake for 40-45 minutes at medium heat.
Cook Time: 50 minutes
Total Time: 1 hours, 30 minutes
Number of Servings: 6
Yield: 8-10 pieces cake - (6-8 servings apprxmtly.)
Style: Eastern European
Two Layer Celebration Cake
Baking is one of my favourite pastimes......especially celebration cakes where I can let my imagination run wild on the decorating.....
Ingredients
For the bottom layer......20 large eggs, 20oz caster Sugar, 20oz self raising flour......grated rind of three lemons plus their juice.........for the top layer.......12 large eggs, 12 oz caster sugar, 8oz self raising flour, 4oz 70% chocolate or cocoa powder............(these quantities can be easily scaled down when making much smaller cakes).....
Directions
Beat eggs and caster sugar until thick and creamy......sieve in the flour in small batches and gently fold in.....finally add the lemon rind and juice......same applies to chocolate cake......just to mix the choc powder with the flour before folding in.......most people would probably make smaller versions so just use tins that you would normally use......larger one for the lemon and smaller for the chocolate........
Notes
The lemon cake can be drizzled with some warm melted sugar and lemon juice while still warm....when totally cooled can then be filled with raspberry jam, fresh cream and fresh raspberries......Covered on the outside with an icing of cream cheese, icing sugar, and lemon juice.....a little yellow food colouring enhances the look and lets people know that it is a lemon cake...... The chocolate one can be layered with chocolate ganache in the middle and also covered on the outside..........After all tbese basics are done you can let your imagination run wild with any sorts of decorations you fancy.......I always love to add some fresh flowers and lots of fresh fruit as decorations......
Prep Time: 2 hoursCook Time: 60 minutes
Total Time: 3 hours
Number of Servings: 30
Yield: At least 30 from large one......less depending on size
Style: European, UK and Ireland
Cheap 3 King's Cake
Good If you're hungry and broke.
Ingredients
4 eggs
Vanilla flavour extract
Sugar
Canola Oil
Flour
Sweet of milk/ caramel 1 jar
Custard Cream 1 bag
Vanilla flavour extract
Sugar
Canola Oil
Flour
Sweet of milk/ caramel 1 jar
Custard Cream 1 bag
Directions
I used a tupperwear thingie were I mixed the 4 eggs with the Canola Oil and the Vanilla extract using an electric hand mixer. Slowly and sexily I added the sugar and the flour.
Threw the mix in the oven for 27 minutes.
I decorated with sweet of milk/ caramel in the middle.
On top I added Instant Custard Cream.
Threw the mix in the oven for 27 minutes.
I decorated with sweet of milk/ caramel in the middle.
On top I added Instant Custard Cream.
Notes
Did not expend more than 70 pesos on this.
Prep Time: 15 minutesCook Time: 27 minutes
Total Time: 27 minutes
Number of Servings: 12
Yield: 12 servings
Style: American
The Internet's BEST Yeast Crumpets EVER!! You will be HOOKED!! Dale Calder Has the perfect formula!!
See on YouTube https://youtu.be/v4HZ5hL5w_w
Ingredients
INGREDIENTS: (Metric)
7 g active dry yeast
60 ml warm water (105 degrees to 115
degrees)
4 g sugar
80 ml warm milk (110 to 115 degrees F)
55 g butter or margarine, melted, divided
1 egg
125 g all-purpose flour
3 g salt
INGREDIENTS: (U.S.)
1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115
degrees)
1 teaspoon sugar
1/3 cup warm milk (110 to 115 degrees F)
4 tablespoons butter or margarine, melted
, divided
1 egg
1 cup all-purpose flour
1/2 teaspoon salt
7 g active dry yeast
60 ml warm water (105 degrees to 115
degrees)
4 g sugar
80 ml warm milk (110 to 115 degrees F)
55 g butter or margarine, melted, divided
1 egg
125 g all-purpose flour
3 g salt
INGREDIENTS: (U.S.)
1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115
degrees)
1 teaspoon sugar
1/3 cup warm milk (110 to 115 degrees F)
4 tablespoons butter or margarine, melted
, divided
1 egg
1 cup all-purpose flour
1/2 teaspoon salt
Directions
DIRECTIONS:
1. In a mixing bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the milk, 1 tablespoon butter and egg; mix well. Add flour and salt; beat until smooth. Cover and let rise in a warm place until doubled, about 45 minutes. Brush griddle and 3-in. metal rings or open-topped metal cookie cutters with remaining butter. Place rings on griddle; heat over low heat. Pour 3 tablespoons of batter into each ring. Cook for 7 minutes or until bubbles begin to pop and the top appears dry. Remove rings. Turn crumpets; cook 1-2 minutes longer or until the second side is golden brown. Serve warm or let cool on a wire rack and toast before serving.
Prep Time: 60 minutes1. In a mixing bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the milk, 1 tablespoon butter and egg; mix well. Add flour and salt; beat until smooth. Cover and let rise in a warm place until doubled, about 45 minutes. Brush griddle and 3-in. metal rings or open-topped metal cookie cutters with remaining butter. Place rings on griddle; heat over low heat. Pour 3 tablespoons of batter into each ring. Cook for 7 minutes or until bubbles begin to pop and the top appears dry. Remove rings. Turn crumpets; cook 1-2 minutes longer or until the second side is golden brown. Serve warm or let cool on a wire rack and toast before serving.
Cook Time: 60 minutes
Total Time: 60 minutes
Number of Servings: 2
Yield: 6
Style: European
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