Sentimental Sugar Cookies
I grew up making and eating these delicious Sugar Cookies. Sentimental Sugar Cookies are great all year round cookies as well as holiday cookies. You can use colored sugar on the top or leave them plain.
INGREDIENTS
1/2 Cup Softened Butter
1/2 Cup Shortening
2 Cups Sugar
1 Teaspoon Baking Soda
1 Teaspoon Cream of Tartar
1/4 Teaspoon Kosher Salt
3 Egg Yolks
1 Teaspoon Vanilla Extract
1 3/4 Cups Unbleached Flour
Preheat your oven to 300° F. In a large size bowl beat together the butter and shortening with an electric mixer on high for 30 seconds. Add the sugar, baking soda, salt and cream of tartar. Beat until well combined. Now beat in the egg yolks and vanilla. Turn your mixer to low and beat in the flour. Remove the beaters and shape the dough into 1 inch balls. Place the cookie balls 2 inches apart on parchment paper lined baking sheets. Bake for 12 minutes until the edges are set. Make sure not to let the edges brown. Remove from the oven and cool the cookies on the baking sheets for 3 minutes. Transfer the cookies to wire racks to cool. Decorate with colored sugars if you desire. Makes 48 cookies.
Easy Baklava
Here is an Easy Baklava recipe. You will find phyllo dough in the freezer section of your grocery store. This dessert is sure to become a big hit with family and friends.
INGREDIENTS
1 Pound Phyllo Dough
1 Pound Finely Chopped Walnuts
1 Pound Unsalted Butter
1 Pound Honey
2 Cups Sugar
2 Cinnamon Sticks
2 Cups Water
Preheat your oven to 350° F. You will need an oblong pan that is the size of the phyllo sheets – approximately 9×13 inches. Generously butter the pan. Add 8 sheets of phyllo dough to the pan. Butter the phyllo dough. Add a thin layer of nuts and then add a layer of phyllo dough. Make sure to generously butter each layer of the phyllo dough. You will want your phyllo dough covering each layer well. Alternate the nuts and plyllo layers until you end with the phyllo dough. Make sure to use ALL of the butter. Cut the Baklava into diamond shaped pieces before baking. Make sure that you cut all the way to the bottom of the pan. Place in the oven and bake for 50 minutes. Keep an eye on your baklava as you don’t want it overcooked. You will want the Baklava to be golden brown. Remove from the oven and let cool, in the pan, on a wire rack. Now it’s time to make the sauce. In a large size pan cook together the honey, sugar, cinnamon sticks and water. Bring to a boil and make sure to skim off any foam. Allow the mixture to boil until it is quite thickened. Taste test the sauce. If you need to add an additional 1/2 cup of sugar than go ahead. When the sauce is thickened, allow to cool. Remove the cinnamon sticks and throw them away. Pour the cooled sauce over the baked Baklava. Makes about 3 dozen.
Fresh Blueberry & Mango Cake
I am going on a Labor Day picnic this weekend and made my Fresh Blueberry & Mango cake to take along. It is delicious and easy to cut into pieces to pack into the picnic basket.
INGREDIENTS
1 Pint Fresh Organic Blueberries
1 Small Diced Mango
1/2 Cup Softened Butter
2 Cups Sugar
4 Large Eggs
1 Cup Milk
3 Cups Unbleached Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Kosher Salt
2 Teaspoons Vanilla Extract
Preheat your oven to 350° F. Wash and dry the blueberries. In a large size bowl cream together the butter, sugar and the eggs. Stir in the milk. In a medium size bowl combine the flour, baking powder and the salt. Slowly add the flour mixture into the egg mixture. Stir and then add the vanilla. Mix well. Fold in the blueberries and mango. Prepare a bundt pan or any pan you wish to use which will hold the batter. Bake for 1 hour until done. Remove from the oven and cool the cake while still in the pan for 25 minutes on a cooling rack. Remove from the pan onto a cake plate. Sprinkle with powdered sugar or frost if you wish. Serves 8
Basic Pound Cake
The simplest of cakes is the most delicious and it goes well with everything. You can flavor your pound cake any way you like or just serve it with berries or ice cream. This truly is an easy cake to make. Make sure that your eggs are room temperature and that you beat the butter and sugar long enough so that the batter is fluffy. Once you’ve added the flour be sure not to overmix the cake. You don’t want your pound cake to be tough.
INGREDIENTS
2 Cups Unbleached Flour
1/2 Teaspoon Kosher Salt
1 1/4 Cups Sugar
1/2 Pound Softened Butter
5 Large Eggs
2 Tablespoons Vanilla Extract
Juice of 1 Lemon
1/2 Cup Half & Half
Preheat your oven to 325° F. Grease and flour a loaf pan. If you don’t have a loaf pan then use a bundt pan. In a medium size bowl combine the flour and salt. Set aside. In a large size bowl beat the butter and sugar together for 5 minutes. I use an electric mixer on low for this. Add the eggs one at a time. After the third egg add 2 tablespoons of the flour mixture. Beat for 10 seconds. Add the vanilla and lemon juice. Put down your electric mixer and mix in the flour by hand. Add the flour in thirds. Alternate with the half & half. Make sure not to overmix. Pour the batter evenly in the pan and tap it on the counter to get out air bubbles. Bake for 1 hour on the middle rack. After 50 minutes check to see if the cake is done. The top will spring back when you touch it. Remove from the oven and cool in the pan for 20 minutes. Turn the cake out onto a rack and when thoroughly cool wrap in foil and store in a tightly sealed container. Wait 24 hours before slicing it. The good news is that pound cakes will keep in the freezer for months so this is a great “make ahead” recipe. Serves 16
Victoria’s Chocolate Chip Oatmeal Cookies
INGREDIENTS
2 1/4 Cups Unbleached Flour
1 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
1 Cup Brown Sugar
1 Cup Softened Butter
2 Eggs
2 Teaspoons Vanilla Extract
1 1/2 Cups Old-Fashioned Rolled Oats
1 1/2 Cups Dark Chocolate Chips
Preheat your oven to 350° F. In a large size bowl combine the flour, baking soda and kosher salt. Set aside. In a separate large bowl mix together the butter, sugar, brown sugar, eggs and vanilla extract. Beat until fluffy. If you are using an electric mixer then beat on medium for 1 minute. On a low speed add the flour mixture a little at a time. Mix for 1 minute. Add the old-fashioned rolled oats and dark chocolate chips and mix to combine. Cover a baking sheet with a piece of parchment paper. Drop spoonfuls of cookie batter on the parchment paper lined baking sheet. Bake for 10 minutes. Do not over bake. These cookies are best just a touch underdone. Remove from the oven and cool on the baking sheet for 5 minutes before removing. Remove and transfer to wire racks to completely cool. Transfer to a cookie plate and just try not to eat them all. Trust me… they won’t last long. Makes about 3 dozen.
Victoria’s Carrot Cake
If you’ve never eaten my Carrot Cake then you are in for a real treat. I rarely share this recipe and have had people beg me over the years to make my Carrot Cake for various occasions. Now you can make my cake in your own home.
INGREDIENTS
5 Lightly Beaten Eggs
2 Cups Sugar
2 Cups Unbleached Flour
2 Teaspoons Baking Powder
1 Teaspoon Ground Cinnamon
1 Teaspoon Kosher Salt
1/2 Teaspoon Baking Soda
3 1/2 Cups Finely Shredded Carrots
3/4 Cup Olive Oil
2 Tablespoons Vanilla Extract
Cream Cheese Frosting
Preheat your oven to 350° F. Take the eggs out of the refrigerator and let them sit for 30 minutes to bring them to room temperature. Prepare two 8×1 1/2 inch round cake pans (grease well). In a large size bowl stir together the flour, surgar, baking powder, cinnamon, salt and baking soda. In a separate large bowl combine the eggs, carrots, oil and vanilla. Slowly add the egg mixture to the flour mixture and stir until combined, but don’t over mix. Pour the batter evenly into the two greased cake pans. Bake for 35 minutes until done. Remove the cake pans from the oven and let them cool on wire racks for 10 minutes. Remove the cake from the pans and allow the cake to completely cool on the wire racks. Assemble and frost the middle, sides and top with cream cheese frosting. Cover and store the cake in the fridge for up to 3 days. Serves 12
Cream Cheese Frosting
INGREDIENTS
8 Ounces Softened Cream Cheese
1 Cup Softened Butter
3 Tablespoons Vanilla Extract
7 Cups Powdered Sugar
In a large size bowl beat the cream cheese, butter and vanilla with a mixer on medium until fluffy. Slowly beat in the powdered sugar. Beat for 2 minutes to make sure to get all of the powdered sugar lumps out and the frosting is at spreading consistency. If you need more powdered sugar feel free to add more. Makes about 4 cups.
Busy Day Cake
Everyone needs to have my Busy Day Cake recipe at their fingertips. It’s great to have in a pinch. Top it off with whipped cream and berries or top it with your favorite ice cream or drizzle with honey, chocolate or caramel sauce. Any of these toppings will make this cake a special-day treat.
INGREDIENTS
1 1/3Cups Unbleached Flour
2/3 Cup Sugar
2 Teaspoons Baking Powder
2/3 Cup Milk
1/2 Cup Softened Butter
2 Eggs
2 Teaspoons Vanilla
Preheat your oven to 350° F. Grease and flour an 8×1 1/2 inch round cake pan and set aside. In a large size bowl, combine the flour, sugar and baking powder. Add the milk, butter, eggs and vanilla. Beat on a low speed with an electric mixer until combined. Beat for another minute on medium speed, but don’t over beat. Place in the oven and bake for 30 minutes until done. When you insert a wooden toothpick near the center is should come out clean. When done remove from the oven and cool in the pan, on a wire rack, for 10 minutes. Loosen the sides of the cake and invert onto a cake plate. Cool for 20 to 30 minutes. Serve warm with berries & whipped cream, ice cream or honey or caramel sauce. Serves 8
Raspberries, Peaches & Plums OH MY
Stone fruits are now at their juiciest and most fragrant. And who can resist raspberries?! Celebrate them in this sweet and delicious cake.
INGREDIENTS
5 Large Peeled & Sliced Peaches
4 Sliced Plums
1 Cup Raspberries
2 Cups Unbleached Flour
1 Tablespoon Baking Powder
1 Teaspoon Kosher Salt
1/2 Cup Softened Butter
1 1/2 Cup Sugar
3 Eggs
3/4 Cup Milk
1 Tablespoon Vanilla
Preheat your oven to 350° F. In a large bowl combine the sliced peaches and plums. Keep the raspberries separate. In a medium size bowl combine the flour, baking powder and salt. In a separate large bowl combine the softened butter, sugar, eggs and vanilla. Begin by beating in half of the flour mixture. Alternate with beating in half of the milk. Add the rest of the flour and beat for 20 seconds. Finish with beating in the rest of the milk and beat for 30 seconds. Scrap the sides of the bowl to incorporate any remaining flour. Prepare a large glass or ceramic baking pan by greasing. Pour the batter into the baking pan. Scatter the peaches, plums and raspberries on top of the batter. The fruit will sink in a bit. Bake on the middle oven rack for 50 minutes. Check to see if the cake is done by inserting a toothpick. If you need to bake a bit longer go ahead, but make sure not to overcook this cake. Remove from the oven and let cool. You can frost this cake if you wish, but I think that it can stand on its own. Slice and serve. Serves 10
Bastille Day Croque Monsieur
Hey, it’s Bastille Day! Don a beret and some tricolor clothes and make a croquet monsieur to celebrate.
INGREDIENTS
4 Slices French or Italian Loaf Bread
2 Teaspoons Dijon Mustard
1 1/2 Cup Grated Gruyère Cheese
2 Slices Ham
2 Tablespoons Butter
Preheat your oven to 350° F. Spread 1/2 teaspoon of the Dijon mustard over each slice of the bread. Place 1/2 cup of the grated Gruyère cheese on top of the two slices of bread. Next, place the ham on top of the grated cheese. Finish with the remaining cheese on top of the ham. Place the other slice of bread on top. In a large skillet heat the butter over a medium heat until the butter is foaming. Carefully add the sandwiches and fry for 2 minutes on each side until they are golden brown. Transfer the sandwiches to a baking sheet and put into the oven for 5 minutes until the cheese has fully melted. Remove from the oven and place the sandwiches on a serving plate. Slice each sandwich in half and serve immediately. Serves 2
Celebrate All Things French!
Banana Nutella Sliders
Tomorrow is Bastille Day so I made these Banana Nutella Sliders. A combination of French and American…think banana and peanut butter sandwiches. Elvis would have loved these. Seriously, these sliders are addictive.
INGREDIENTS
4 Croissants
13 Ounces Nutella Spread
2 Sliced Bananas
Powdered Sugar
On a serving plate carefully slice the 4 croissants horizontally. Set the tops aside. Heat the Nutella spread until it is warm, but not piping hot. Divide the Nutella between the 4 croissant bottoms. The best that you can evenly spread the Nutella so that it covers the croissant. Arrange the banana slices on top of the Nutella. If you want more bananas then slice an additional banana. Carefully place the croissant tops on top and sprinkle with powdered sugar. Serve immediately. Serves 4
