1 cup butter, softened 1 1/2 cups white sugar 2 eggs 2 teaspoons vanilla extract 2 3/4 cups all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons white sugar 2 teaspoons ground cinnamon Preheat oven to 400º F. Cream together butter and 1 1/2 cups sugar. Add the eggs and vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.
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Cake: 2 3/4 cups (389g) all-purpose flour, plus more for dusting pan 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 3/4 cups (360g) granulated sugar 2 tablespoons (12g) lemon zest 1 cup unsalted butter, softened 4 large eggs, at room temperature 1 teaspoon lemon extract 1 cup buttermilk, at room temperature 2 tablespoons fresh lemon juice 2 cups (295g) fresh blueberries, rinsed and drained Icing: 1 cup (125g) powered sugar 1 1/2 - 2 tablespoons fresh lemon juice Preheat oven to 350º F. Spray a bundt pan well with non-stick cooking spray, evenly dust with flour and shake out excess, set aside. In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside. In the bowl of an electric stand mixer set with the paddle attachment, mix together sugar and lemon zest until it appears pale yellow and is very fragrant, about 1 minute. Add butter and whip mixture until pale and fluffy. Blend in eggs one at a time. Mix in lemon extract. In a liquid measuring cup stir together buttermilk and lemon juice. Toss blueberries with 1 tablespoon of the flour mixture and set aside. Add 1/3 of the flour mixture to the butter mixture and mix just until combined, then add in 1/2 of the buttermilk mixture and mix just until combined. Repeat process with flour and buttermilk mixtures once more. Add last 1/3 of the flour mixture and mix just until nearly combined then add blueberries and fold mixture with a spatula to evenly distribute blueberries (careful not to over-mix). Scoop and pour mixture into prepared bundt pan, spread evenly. Bake in preheated oven about 50 - 60 minutes, or until a wooden skewer inserted into center comes out clean. Cool a wire rack 20 minutes then run a sharp knife around edges to ensure cake is loosened and invert onto a wire rack. Combine lemon juice and powdered sugar until smooth and desired consistency. Once cake is cooled, pour lemon icing over cake and serve. Crumb:
1/2 cup all-purpose flour 1/4 cup unsalted butter, cold 1/2 cup dark brown sugar 1/4 teaspoon salt 2 teaspoons ground cinnamon Cake: 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 cup pure pumpkin puree 1/2 cup dark brown sugar 1/2 cup vegetable or melted coconut oil 1/4 cup pure maple syrup 1/4 cup buttermilk or milk Glaze: 1 cup confectioners' sugar 1-2 tablespoons milk Preheat the oven to 350º F. Generously spray a 9x9 baking pan with nonstick spray. Set aside. Make the crumb topping first: In a small bowl, toss the flour, brown sugar, salt, and cinnamon together. Cut in the cold butter using a pastry blender or a fork. Mix to create clumps and crumbs. Set aside. Make the cake: Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves together in a large bowl until combined. In a medium bowl, whisk the pumpkin, brown sugar, oil, maple syrup, and milk together until combined. Pour the wet ingredients into the dry ingredients and stir until *just* combined. Try not to overmix the batter. It will be very thick. Spoon/pour the batter into the prepared baking pan. Spread to make an even surface. Pour the crumb topping evenly on top and gently press them down into the batter. Bake the cake for 30 minutes. Check the cake's doneness by inserting a toothpick into the center. If the toothpick comes on clean with a moist crumb or two, the cake is done. If the toothpick has wet batter on it, bake the cake for 5 more minutes. The cake takes 32 minutes in my oven. Make the glaze: Whisk the confectioners' sugar and 1 Tablespoon of creamer/milk together until smooth. Add more creamer/milk to thin, if desired. Drizzle over cake. Enjoy cake warm or at room temperature. Cover cake tightly and store at room temperature or in the refrigerator for up to 3 days. Cake may be frozen for up to 2 months.
1 cup unsalted cold butter, cut into small cubes 1 cup brown sugar, packed 1/2 cup granulated sugar 2 eggs 1/2 cup unsweetened cocoa powder 1 cup cake flour 1 1/2 cups all-purpose flour 1 teaspoon cornstarch 3/4 teaspoon baking soda 1/2 teaspoon salt 1 1/3 cup semisweet chocolate chips Preheat oven to 410º F. In large bowl, cream together cold butter and sugars until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition. Add cocoa, cake flour, all-purpose flour, cornstarch, baking soda, and salt and stir until combined. Stir in semisweet chocolate chips. Chill dough for 15 minutes. Separate dough into large balls and place on lightly colored cookie sheet. Bake for 9-11 minutes depending on size of cookies, or until golden brown on the top. Let them rest for at least 10-15 minutes to set. 1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 cup sugar 1 teaspoon pure vanilla extract 2-1/3 cups all-purpose flour 1/2 teaspoon kosher salt 10 to 12 ounces good raspberry jam 2/3 cup good granola without dried fruit 1/4 cup sliced almonds Confectioners' sugar, for sprinkling Preheat the oven to 350 degrees. Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. With the mixer on low, add the vanilla. Sift the flour and salt together and, with the mixer on low, slowly add to the butter mixture, mixing until it almost comes together in a ball. Turn the dough out on a board. Lightly pat two-thirds of the dough evenly on the bottom of a 9-inch square baking pan and about 1/4-inch up the sides. Spread with the jam, leaving a 1/4-inch border. Mix the granola into the remaining dough with your hands. Break the dough into small bits and distribute it on top of the jam, covering most of the surface. Sprinkle the almonds on top. Bake the bars for 45 minutes, until lightly browned. Cool completely and cut into 9 or 12 bars. Sprinkle lightly with confectioners' sugar. 1 1/2 cups graham cracker crumbs 1/2 cup butter, melted 1 (14 oz.) can sweetened condensed milk 1 1/2 cups semi-sweet chocolate chip 1 cup butterscotch chips 1 1/3 cups flaked coconut 1 cup chopped nuts (optional) Heat oven 350° F. Spray 13 x 9-inch baking pan with no-stick cooking spray. Combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork. Bake 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars. 1/2 cup butter, cold
1 cup flour 1/4 cup powdered sugar 1 cup sugar 2 tablespoons flour 1/2 teaspoon baking powder 2 eggs, beaten 2 tablespoons lemon juice grated rind of 1 lemon 3/4 cup powdered sugar lemon juice to make soft glaze Preheat the oven to 350 degrees F. Cut together butter, flour and powdered sugar and press into 8 x 8 pan. Bake for 15 minutes. In a bowl, mix together sugar, flour and baking powder Add in eggs, lemon juice and lemon rind. Pour this mixture over baked crust and bake for 20-25 minutes or until edges are golden brown and mixture is set. Mix together powdered sugar with enough lemon juice to make glaze soft enough to drizzle over lemon bars while they are still warm. Cool and cut. 3/4 pound unsalted butter at room temperature
1 cup granulated sugar 1 teaspoon pure vanilla extract 3 1/2 cups flour 1/4 teaspoon salt 3/4 cup good raspberry preserves confectioners' sugar, for dusting Preheat the oven to 350º F. In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes. Roll the dough 1/4-inch thick and cut 2 3/4-inch rounds with a plain or fluted cutter. With 1/2 of the rounds, cut a hole from the middle of each round with a heart or spade shaped cutter. Place all the cookies on an ungreased baking sheet and chill for 15 minutes. Bake the cookies for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature. Spread raspberry preserves on the flat side of each solid cookie. Dust the top of the cut-out cookies with confectioners' sugar and press the flat sides together, with the raspberry preserves in the middle and the confectioners' sugar on the top. Makes roughly 36 cookies. 1 cup (2 sticks) softened butter 2 cups dark brown sugar 1/2 cup granulated sugar 2 teaspoons vanilla 1 cup pumpkin, pureed 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon nutmeg 1/4 teaspoon cloves 3 cups all-purpose flour 2 cups semi-sweet chocolate chips Preheat the oven to 350º F. In a large bowl, combine the butter and sugars until mixed well. Add the vanilla and pumpkin and mix until smooth. In a separate bowl, combine salt, baking soda, cinnamon, ginger, nutmeg, cloves, and flour. Add to the wet ingredients and mix just until combined. Stir in the chocolate chips. Bake rounded balls of dough on an ungreased cookie sheet for about 12-14 minutes or just until they start to puff up a little. Cool slightly before removing from pan. |
RecipesA collection of recipes we have used and tasted in our club meetings. |