Oatmeal Animal Crackers Adapted from The Great Scandanvian Baking Book

Oatmeal Any Animal Crackers

I tend to use fluer de sel sea salt in the crackers, and then a flakier salt sprinkled across the tops before baking. I grind my pink pepper in a spice grinder. We love to use our "Marine Life" cookie cutters for these. Although larger, you break them up because that is what you do with a cracker ~ Lynds

1 cup small rolled oats or old fashioned whirred in blender
1 1/4 cups whole milk, heated just to boiling
1/4 cup room-temperature unsalted butter
4 tablespoons turbano sugar
3 teaspoons baking powder
2 teaspoons crushed pink pepper or molasses but not both I prefer molasses

1/2 teaspoon fine grain sea salt
1 1/4 cup dark rye flour
1 1/2 cups all-purpose flour, plus more for dusting
more salt for sprinkling

 In a large bowl combine the rolled oats and boiling milk. Let stand until cool, likely 30 - 45 minutes (do not quicken in fridge as this is what softens your oats) When cool, stir in the butter, sugar, baking powder, molasses, salt, and rye flour. Stir in the all-purpose flour, a bit at a time, until a stiff dough forms. Turn out onto a counter top and knead until the dough comes together and is uniform.

Heat the oven to 425F / 245C with racks in top and bottom thirds.
Divide the dough into two parts, just so you have a manageable amount to work with. Now, you're going to want to roll the dough out very thin - 1/4 -inch. This way your crackers will have snap. Have a look at the photo up above, and try to get it thinner than that. If your dough is at all stubborn, just let it rest there for ten minutes or so, then try again.
Transfer to a parchment-lined baking sheets [they don't spread much), and sprinkle with a bit more salt - flaky sea salt is best Fleur de sel is what I use, if you have it. Bake for roughly 14 minutes, flipping each cracker approx 7 minutes into baking time, and brown the flip side as well. Use your best judgement and remove when well done. I do not like these over-baked as they do dry out during cooling as well. Cool completely before storing in large air-tight jars.
Repeat with the remaining dough, and cut the scraps into tiny oyster or soup crackers.
Makes dozens of crackers, depending on how large or small you cut them.
Adapted from The Great Scandinavian Baking Book by Beatrice Ojakangas.
Prep time: 45 min - Cook time: 15 min

 
Great Scandinavian Baking Book

First Run not what I am looking for

First Run not what I am looking for , originally uploaded by acupcakery.

The recipe for these turned out fab but the appearance not at all what I am going for. As they are still in development we are open to any fancy schmancy ideas. Recipe coming real soon.

Pumpkin Banana Maple Pecan Glazed Bread by Lyndsay

INGREDIENTS
Spray shortening for coating the pan I always use a bundt pan so the metal core cooks the "loaf" evenly
2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon plus 1/8 teaspoon fine salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1.2 tsp pumpkin pie spice
1 cup granulated sugar
2 large eggs, at room temperature
1/3 cup vegetable oil
1 teaspoon vanilla extract
4 very ripe medium bananas, mashed (about 1 cup)
1/2 cup canned pumpkin
1/2 cup sour cream
For glaze:
1/2 cup darkly toasted pecans
1/2 cup reduced maple syrup
1 tbsp corn syrup or sweetened condensed milk

INSTRUCTIONS

1. Heat the oven to 350°F and arrange a rack in the middle. Spray a 9-by-5-inch loaf pan or standard bundt pan. Whisk together the measured flour, baking powder, salt, baking soda, and cinnamon in a large bowl to aerate and break up any lumps. Set aside.
2. Place the sugar, eggs, oil, and vanilla in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until thoroughly combined, about 2 minutes. Add the bananas, pumpkin and sour cream and mix until just combined. Scrape down the sides of the bowl, add the flour mixture, and mix until just combined.
3. Turn the batter into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean, the top is golden brown, and the bread is pulling away from the sides of the pan, about 1 hour. (usually 10 minutes longer)
4. Transfer to a wire rack to cool for 10 minutes. Slide a knife around the perimeter of the pan, invert to release the bread, and cool completely on the wire rack before serving.
5. Toast pecans, add to a saucepan with sweetened condensed milk and maple syrup cooked down to 1/2 volume over med low heat Pour over loaf after cooled.

Busy Day Cake

Busy Day cake from April my friend and her Better Homes and Gardens Cook Book

When April posted this it reminded me that my Mum used to make us this when we were small I now understand why!
Thanks Mummie


Busy-Day Cake
1/3 Cup Shortening (this must be what Crisco is for)
1 3/4 Cup sifted Cake Flour
3/4 C Sugar
2 1/2 tsp Baking Powder
1/2 tsp Salt
1 Egg
3/4 Cup Milk
1 1/2 tsp Vanilla

Oven 375F
Place shortening in mixing bowl. Sift in dry ingredients. Add egg and half of the milk; mix till flour is moistened.
Beat 2 minutes at medium speed of electric mixer. Add remaining milk and vanilla; beat 2 minutes more. Bake in greased and lightly floured 9X9X2-inch pan at 375 F about 25 minutes or till done.

Black Bean and Tangy Cous Cous Salad

Cous cous no longer has to be two scary four letter words Enjoy!

Ingredients

• 1 cup uncooked couscous
• 1 1/4 cups chicken broth
• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon red wine vinegar
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 8 green onions, chopped
• 1 red bell pepper, seeded and chopped
• 1/4 cup chopped fresh cilantro
• 1 cup frozen corn kernels, thawed I prefer peas
• 2 (15 ounce) cans black beans, drained
• salt and pepper to taste

Directions

1. Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
2. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn (peas)  and beans and toss to coat.
3. Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

Rugelach One of My Faves

 

Rugelach

Dough:
1 lb. butter (softened)
1 lb. cream cheese (softened)
4 cups flour
Filling:
Apricot preserves
Raspberry jam
Walnuts, raisins, brown sugar, cinnamon, butter

Mix all dough ingredients together (may need to mix with hands to get all flour mixed)
Shape into ball and refrigerate overnight (or at least a few hours).
Cut ball into small pieces.
Roll out thinly on cutting board covered with granulated sugar.
Cut into small triangles.
Fill and roll into crescents.
Bake 350 for 15-20 minutes.
Sprinkle with confectionary sugar while still hot.

Homemade Nutella

Homemade Nutella
The original recipe instructs to strain the spread at the very end.
1 1/2 cup whole hazelnuts
1 1/2 cups whole milk
3/4 cup powdered milk
1 Tbsp. mild-flavored honey
pinch salt
1 heaping cup chopped bittersweet or semisweet chocolate, or chips
1 scant cup chopped milk chocolate, or chips

On a rimmed baking sheet, toast the nuts in a 400ºF for 10 minutes, or until fragrant and their skins begin to pop. Transfer to a tea towel, gather into a bundle and rub together to remove as much of their skins as possible. While warm, transfer to the bowl of a food processor and blend until they go from finely ground to pasty and thick, like natural peanut butter.
Meanwhile, warm the milk, powdered milk, honey and salt in a small saucepan just until it starts to boil. Remove from heat. In a glass or stainless steel bowl set over a pan of simmering water (or in the microwave), melt the chocolates, stirring occasionally until smooth.
Add the melted chocolate to the ground nuts and continue to process the mixture, stopping to scrape down the sides of the bowl as necessary. Add the warm milk mixture and process until everything is well blended and as smooth as you can get it. Makes about 2 cups.

Pig Cake by The Pioneer Woman ( my personal hero )

Recipe: Pig Cake by Ree Drummond Pioneer Woman

I saw Ree's recipe and by it's name I thought okay, I like pigs. Well this is one of the best of the bestiest pot luck kind of recipes I have used and tasted. I did not change a thing in this recipe It was absolutely perfect. I am even posting Ree's format and a link to her gorgeous, funny and outrageously tasty blog. CLICK HERE Ree has photo by photo instructions which is something I want to start but feel really silly taking pictures of me doing the baking. (silly huh) Cake mix, yeah, how about that I like those cake mixes when you add to them. Thanks Ree for the yumminess today.

Prep Time: 10 Minutes  |  Cook Time: 30 Minutes  |  Difficulty: Easy  

Servings: 16

Print Recipe 3"x5" Cards 4"x6" Cards Full Page

Ingredients

• FOR THE CAKE:
• 1 box (18.25 Oz. Box) Yellow Cake Mix
• 1 stick Margarine (softened) Ree says NO BUTTER!
• 1 can (14 Oz. Can) Mandarin Oranges, Drained, 1/2 Cup Juice Reserved
• 4 whole Eggs
• 1 teaspoon Vanilla Extract
• _____
• FOR THE TOPPING:
• 1 package (4 Oz. Box) Vanilla Instant Pudding Mix
• 1 can (20 Oz. Can) Crushed Pineapple, Juice Reserved
• ½ cups Powdered Sugar
• 4 ounces, fluid Frozen Whipped Topping (such As Cool Whip)
• Extra Mandarin Orange Slices, For Garnish

Preparation Instructions

Preheat oven to 350 degrees. For the cake, combine cake mix, margarine, 1/2 cup juice from the mandarin oranges, eggs, and vanilla. Beat for four minutes on medium-high. Add drained oranges and beat again until pieces are broken up and small. Pour batter into greased and floured 9 x 13 inch baking pan and bake for 25 to 30 minutes, or until golden brown and set. Remove from oven and cool completely. If desired, turn out cake onto a large platter.
Once cake is cool, blend juice from drained pineapples with the vanilla pudding mix. Add powdered sugar and mix, then mix in whipped topping. Stir in drained pineapple. Spread on cooled cake and refrigerate several hours.
To serve, cut cake into squares and top each square with a mandarin orange slice.

Chocolate Sheet Cake

Chocolate Sheet Cake



FOR THE CAKE
1 cup unsalted butter
1/2 cup + 3 tbsp brute cocoa powder
2 cups sugar
1 cup hot water
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoons salt
1/2 cup buttermilk (or 2 tablespoons powdered buttermilk, plus 1/2 cup water) I prefer the powder as it has a more defined taste
2 eggs
1 tbsp Vanilla bean paste

For cake: Preheat oven to 350 degrees. Melt the butter in a medium saucepan set over medium heat. Remove from heat and stir in the cocoa powder, until incorporated and shiny (this was a brownie technique from Home Ec that has stuck with me) Whisk in the sugar and add the hot water, mixing until combined taking care not to splash yourself with eager whisking.
In a medium bowl, mix together the flour, baking soda, and salt. Add the flour mixture to the saucepan, whisking until fully combined.
In a medium bowl  and your mixer on low with the whisk attachment gently whisk together the buttermilk, eggs, and vanilla. Slowly pour the chocolate mixture into the buttermilk mixture, whisking constantly. Continue stirring until the mixture is fully incorporated.
Pour the cake batter into a lightly sprayed rimmed sheet pan. Bake for 20-22 minutes.

FROSTING
3/4 cup, plus 2 tablespoons butter
3/4 cup cocoa powder
4 tablespoons cream
2 tablespoons sour cream
1 teaspoon vanilla
1/4 teaspoon salt
4 cups confectioners’ sugar

Beat butter and cocoa then stream in cream on low mixer setting. Stream in vanilla and optional chocolate or raspberry extract. (We have also used hazelnut extract yummie) Beat in salt and make sure everything is very smooth. Beat in 2 cups of confectioners sugar until fluffy and add sour cream. Then beat in final sugar measurement until smooth and fluffy. You will use a spatula to spread on warm cake so add ins can be used at this time. (marshmallows, bits of quality street hazelnut triangles, pecans, English black walnuts, cherries or whatever you want really) Just be sure your add ins match your flavourings. The frosting should be light and fluffy so it melts nicely on your cake, it reminds me of a very rich ganache. Enjoy

Cream Cheese Cookie Bars

YIELD Makes about 2 dozen bars

INGREDIENTS

2	packages (18 ounces each) refrigerated chocolate chip cookie dough
2	packages (8 ounces each) cream cheese, softened
1/2	cup sugar
2	eggs

PREPARATION:

1. Preheat oven to 350°F. Lightly grease 13X9-inch baking pan. Let both packages of dough stand at room temperature about 15 minutes.
2. Reserve three-fourths of one package of dough. Press remaining 1-1/4 packages of dough evenly onto bottom of prepared pan.
3. Combine cream cheese, sugar and eggs in large bowl; beat until well blended and smooth. Spread cream cheese mixture over dough in pan. Break reserved dough into small pieces; sprinkle over cream cheese mixture.
4. Bake 35 minutes or until center is almost set. Cool completely in pan on wire rack. Store leftovers covered in refrigerator.