Individual Choco-flan Cakes

Individual Choco-flan Cakes

READ ALL THE WAY THROUGH BEFORE BEGINNING……

Preheat oven to: 375 degrees

Place pan with hot water in lower rack of oven

Generously Spray individual bundt cake pan with non-stick spray (Pam)

INGREDIENTS FOR CAKE:

1/2 pound butter or 8 Tablespoons room temperature

3/4 cup sugar

Cream together until light and fluffy

Add:

1 large egg at room temperature

Dissolve and stir together 1 Tablespoon espresso coffee powder in 1 Tablespoon boiling water and then add to butter/sugar mixture

Sift together in separate bowl:

1/2 cup all-purpose flour

3/4 cup cake flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup unsweetened cocoa powder

1 teaspoon cinnamon

1/4 teaspoon ground red pepper (optional) or more if you like it hotter

3/4 cup room temperature buttermilk

Mix together until just mixed, do not over beat.  Set aside and then proceed to make flan portion.

INGREDIENTS FOR FLAN:

Cream room temperature 6 oz. of cream cheese

3 large eggs at room temperature

1 teaspoon vanilla

1/2 teaspoon cinnamon

1 12 oz. can of evaporated milk

1 14 oz. can of condensed milk

Mix thoroughly and make sure there are no lumps — it is best to strain through a sieve.

Pour one ice-cream scoop of cake batter in bottom of prepared individual bundt pan and continue until each is filled.  Slowly pour flan mixture over each cake batter and then set in oven on middle rack over the lower rack that has the hot water pan.  Bake for 25 to 30 minutes or until toothpick inserted into cake comes out clean.  Remove from oven and cool on cooling rack for about one (1) hour.  Carefully remove each cake from pan and serve with whip cream, fruit or frost with your favorite frosting mixture or better yet, warm caramel drizzled over the top.

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Lemon & Ginger Bundt Cake

Lemon & Ginger Bundt Cake

Preheat oven 350 degrees

Spray the Bundt pan liberally with non-stick spray or butter and flour pan and set aside.

Mix together:

3 cups all-purpose flour

lemon zest of two large lemons

1/3 cup minced crystallized ginger

1 teaspoon baking soda

1 teaspoon salt

and set bowl aside.

Beat together until light and fluffy:

1 cup unsalted, room temperature butter

2 1/2 cups granulated sugar

Break 6 extra large eggs into a separate dish and then add to butter and sugar mixture one at a time, beating well in-between each one.

Add:

juice of two lemons (approximately 1/3 cup)

Mix together well.

Place mixer on low and add flour mixture and 1 cup of sour cream — 1/3 of each at a time beginning and ending with the flour mixture.  Do Not Over Mix.  Scrape down sides of bowl often — mixing from the bottom of bowl.

Spoon batter into prepared pan and spread out evenly.  Bake for 55 to 60 minutes or until pick comes out clean.

Cool in pan for at least 5 minutes and then turn upside down on wire rack and remove from pan to completely.

In the meantime, mix together:

2 cups powder sugar

Zest of 2 lemons and then the juice of both to make a glaze for cooled cake.  Mix very well.

Place cake that is on wire rack over a sheet pan and spoon the glaze over top of cake.

Cut and enjoy with a cup of tea or coffee.  Enjoy!

Date-Oatmeal Cookies

Date-Oatmeal Cookies

Preheat Oven to 365 degrees

Cream together:

1 cup room temperature butter

3/4 cup sour cream

3/4 cup packed brown sugar

1/2 cup white sugar

Add and mix:

2 large eggs (slightly beaten before adding)

1 teaspoon vanilla

Sift together:

2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon cinnamon

3/4  teaspoon baking soda

Add slowly and mix just until combined – do not over mix

Stir in:

1 1/2 cups dates finely chopped

1 cup quick cooking oats

1 1/2 cups chopped pecans or nut of choice

After ingredients are well incorporated, drop by teaspoon or ice cream scoop onto parchment lined cookie sheet and bake for 13 to 15 minutes or until light golden brown.  Transfer cookies to wire racks to cool.  A glass of milk or cup of coffee or tea go great with one of these cookies.  Enjoy!

Chocolate Hint of Orange Cookies

Chocolate Hint of Orange Cookies

Preheat Oven to: 365 degrees
Makes approximately 2 dozen

Cream together:
1/4 plus 4 tablespoons lb. butter (softened)
1 1/3 cups sugar

Add:
1 ex-large egg
1 1/2 teaspoon vanilla

Mix together until fluffy.

Sift together:
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon sea salt
1/2 cup unsweetened cocoa powder

Zest two oranges and squeeze juice of both into a cup. Alternate flour mixture and orange juice/zest in thirds until blended. (do not over mix)

With a ice cream scoop, drop cookie dough onto parchment lined cookie sheet and bake 13 to 14 minutes. Cool on wire rack and enjoy with a cup of tea, coffee or milk.

Tea Time Lime Cookies

Tea Time Lime Cookies

Preheat oven to 350 degrees

2/3 cup vanilla soy milk
2 large limes — 1st zest each and set aside then juice each into the soy milk and set aside
1 cup softened unsalted butter
1 1/2 cups sugar
2 large eggs
Zest of 2 limes
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Cream together the softened butter and sugar until light and fluffy. Add eggs, one at a time and mix into creamed mixture until well combined. Add zest of limes. Sift together flour, baking powder, salt and baking soda. Now alternate flour mixture and milk/lime juice mixture, about a third at a time until all is incorporated. Do not over-mix but make sure all is mixed from the bottom of bowl. Drop by rounded teaspoons or by 1″ ice-cream scoop onto parchment lined baking sheet and place in preheated oven for 13 to 15 minutes or until slightly brown on edges.

Remove from cookie sheet and place on cooling rack until cooled.

Glaze…
Mix together:

The zest and juice of one large lime. Add 2 cups powdered/confectioners sugar until smooth and creamy. Add additional juice or powdered/confectioners sugar until slightly runny texture so that it will stick to top of cookies when dipped. Dip each cookie after it is cooled and place on wire rack until the glaze is hardened. Pour a large glass of milk or a cup of coffee or tea and have a cookie and enjoy.

Potato Rolls

Potato Rolls

INGREDIENTS:

5 teaspoons active dry yeast
2/3 cup warm water (110 to 115 degrees)
3/4 cup warm milk (110 to 115 degrees)
2/3 cup sugar
2/3 cup shortening
2 large eggs
2 1/2 teaspoons sea salt
1 cup mashed potatoes
6 cups of all-purpose flour (1/4 cup more for board)

DIRECTIONS:

In a measuring cup or small bowl, dissolve years and 2/3 cup warm water with 1 teaspoon sugar. Let sit for 5 minutes or until yeast begins to dissolve. In the mean time, cream sugar and shortening together until light and fluffy. Add mixture of eggs, potatoes, yeast mixture and milk to creamed mixture. Add 2 cups of flour and mix. Add salt and remaining flour one cup at a time, mixing until dough forms a soft ball.

Form into a ball and place in a greased bowl, turning once to coat the top. Cover and place in warm location and let rise until doubled, about 2 hours.

Pour out onto lightly floured board. Punch down and divide into rolls (makes about 15 or 16 depending on size) Place rolls in lightly greased baking pan (8″ x 12″ or 3 9″ round baking pans). Cover and let rise until doubled about 1 hour.

Preheat oven to 350 degrees. Gently brush tops of rolls with vegetable oil and place in preheated oven and bake for 25 to 30 minutes or until golden brown and toothpick comes out clean. Remove from pan or pans and let cool on wire rack. Serve.

Whole-Wheat Carrot Muffins

Whole-Wheat Carrot Muffins

Serves 15 — Oversized Muffins

INGREDIENTS:
2 cups whole-wheat flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup honey
2 large eggs
1 teaspoon vanilla
1 teaspoon ground ginger
2 teaspoon ground cinnamon
1/2 cup vegetable oil
1 cup plain yogurt (Bulgarian if you can find it but any plain yogurt will do okay)
1 1/2 cups shredded carrots
1 cup sweetened coconut

INSTRUCTIONS:
1. Preheat oven to 350 degrees F. Line 15 cups in muffin pans and set aside.
2. In mixing bowl, mix together baking soda, salt, baking powder, whole-wheat flour, ginger and
cinnamon and set aside.
3. In separate bowl mix honey, eggs, vanilla, oil, yogurt. Slowly add flour mixture and just mix
until combined. It will still be slightly lumpy and this is good. Fold in carrots and
coconut.
4. Pour evenly into the lined muffin pans about 3/4 full. Bake for 25 to 30 minutes or until toothpick comes
out clean and the tops are golden brown. Enjoy!!