apple snickerdoodle bread

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just in time for fall weather. the smell is fabulous! i have an apple tree, so time to pick and bake.

apple snickerdoodle bread

 

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CHERRY PASTRY BARS

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Cherry Pastry Bars

1 cup butter, softened
2 cup sugar
4 eggs
3 cup flour
1/2 tsp almond extract
1 tsp vanilla
1 large can (21 oz.) cherry pie filling

Icing
3 tbsp milk ,
1 tbsp butter, melted
1 tbsp soft cream cheese
5 heaping tbsp powdered sugar.

Oven 375. Line a 9×13 inch pan with parchment paper.

Cream butter and sugar together until very light and fluffy. Add eggs one at a time, then beat in the extracts. Gradually mix in the flour until well incorporated.

Spread 3/4 of the batter in the bottom pan lined with parchment paper. Scoop cherry pie filling over batter in pan. Drop remaining batter by spoonful’s over the cherries.

Bake for 45 min. Let cool completely.
To make icing whisk together icing ingredients and drizzle over cooled bars before slicing,

chocolate eclair cake

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Chocolate Eclair Cake

1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk
1 8 oz. container cool whip (you won’t use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce

Instructions:

Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.
Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.
Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).
Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup. *If you want to make this even better use homemade whipped cream.

 

CHOCOLATE PEANUT BUTTER BARS

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these would cure all kinds of PMS, wouldn’t they?  i think i’ll make some for my husband.  yes, men get PMS, too. lol

Chocolate Peanut Butter Bars

2 cups quick-cooking oats
1 3/4 cups firmly packed light brown sugar
1 1/2 cups All Purpose Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter
1/2 cup chopped peanuts
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1 large egg, beaten
1 (14 oz.) can Sweetened Condensed Milk
1/2 cup Creamy Peanut Butter

HEAT oven to 350°F. Combine oats, brown sugar, flour, baking powder and baking soda in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles fine crumbs. Stir in peanuts.
RESERVE 1 1/2 cups crumb mixture. Stir egg into remaining crumb mixture. Press onto bottom of 13 x 9-inch baking pan.
BAKE 15 minutes.
STIR together sweetened condensed milk and peanut butter in small bowl until well combined. Pour evenly over partially baked crust.
STIR together reserved crumb mixture and chocolate chips. Sprinkle evenly over peanut butter layer.
BAKE an additional 15 minutes. Cool. Cut into bars.

Bourbon Peach Pie with Brown Sugar Topping

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Bourbon Peach Pie with Brown Sugar Topping
makes one 9 inch pie

Each year, I peel and slice peaches when they’re at their seasonal best before freezing them on a sheet pan.  Once they’re completely frozen, I place them in resealable freezer bags and keep them all year long.  When using frozen peach slices, simply warm them for 2 minutes in a microwave safe bowl before using them to make the filling.

1 1/2 cups (180 grams) All-purpose flour
1/4 teaspoon sea salt
8 Tablespoons (4 ounces) butter, chilled
4 – 6 Tablespoons ice water

3 cups (1 pound) peeled, sliced peaches
2 ounces bourbon ( I prefer Buffalo Trace brand)
3/4 cup (144 grams) granulated sugar
1 Tablespoon lemon juice
2 Tablespoons tapioca

3/4 cup (144 grams) brown sugar
1 cup (120 grams) All-purpose flour
1/2 teaspoon cinnamon
4 Tablespoons (2 ounces) butter, melted

To save time, I usually make my pie crust in my food processor.  This recipe can also be made in a bowl using a dough blender or a large fork.   Either way, the result will be a flaky, buttery crust that pairs deliciously with the peach filling.

To make the crust, place flour and salt in the bowl of a food processor.  Pulse the dry ingredients to combine.  Add the cubed butter and pulse until the butter has begun to incorporate into the flour and resembles small grains of rice.

With the motor running, add ice water one Tablespoon at a time until the dough forms a ball.  Take care not to over process the dough.  Over processing will help to develop the gluten in the flour and lead to a crust that is less flaky.  Remove the crust from the processor, shape into a flat disk, and place on a sheet of waxed paper or plastic wrap.  Refrigerate while the filling is prepared.

To prepare the filling, combine the peach slices, bourbon, sugar, lemon juice and tapioca in a large bowl.  Mix gently to combine.  Set aside.

Preheat the oven to 400 degrees Fahrenheit.  Line a baking sheet with aluminum foil to catch any pie filling that may bubble over during baking.  Set aside.

Remove the chilled pie dough from the refrigerator.  Roll the crust into a smooth disk large enough to line the pie plate.  Rolling will be much easier if done on a well-floured surface or between two sheets of freezer paper or waxed paper.

Place the bottom crust in the pie plate, taking care not to stretch the dough.  By gently lifting the edges of the crust, the dough will naturally come to rest on the bottom of the pie plate without stretching.  Continue this technique around the perimeter of the pie plate.  Stir the prepared filling and gently place it on top of the crust in the pie plate.

Prepare the topping by combining the brown sugar, flour, and cinnamon in a small bowl.  Add the melted butter and stir to distribute evenly and moisten the dry ingredients.  Using your hands or a large spoon, place mounds of the topping on the peach pie filling, distributing evenly.  Take care to leave gaps in the topping to allow steam to escape from the fruit filling as the pie bakes.

Transfer the pie plate to the lined baking sheet and place in the preheated oven.  Bake approximately 40-45 minutes, turning the pan halfway through the baking time to help ensure even browning.  The pie is done when the filling is bubbly and the topping and crust are golden brown.

Place the baking sheet on a wire rack to cool.  Serve warm or at room temperature topped with a scoop of vanilla bean ice cream.  Enjoy!

http://1840farm.com/2013/07/bourbon-peach-pie-with-brown-sugar-topping/

RED, WHITE AND BLUE FLAG CAKE

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INGREDIENTS:

Red Cake Layers:
1 box Betty Crocker® SuperMoist® white cake mix
1 pint (2 cups) strawberries, stems removed, pureed in blender or food processor to about 1 1/4 cups
1/3 cup vegetable oil
3 egg whites
1 teaspoon red paste food color

Blue Cake Layer:
1/2 box Betty Crocker® SuperMoist® white cake mix (about 1 2/3 cups dry mix)
1/2 cup blueberries, pureed in blender or food processor
3 tablespoons vegetable oil
2 whole eggs
1/2 teaspoon blue paste food color
3 tablespoons Betty Crocker® white star-shaped candy sprinkles or nonpareils

White Cake Layer:
1/2 box Betty Crocker® SuperMoist® white cake mix (about 1 2/3 cups dry mix)
1/2 cup water
2 tablespoons vegetable oil
2 egg whites

Frosting and Sprinkles:

3 containers Betty Crocker® Whipped fluffy white frosting
Betty Crocker® red, white and blue sprinkles, as desired

STEP ONE:
To make red cake layers: Heat oven to 350°F. Grease or spray two 8-inch round pans; place 8-inch round piece cooking parchment paper in bottom of each pan. Grease or spray parchment paper. In large bowl, beat red cake layer ingredients with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spread in pans. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around sides of pans to loosen cakes. Gently remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layers by trimming off rounded tops. Cut layers in half horizontally to make 4 thin red layers. In 1 layer, cut small round out of center, using 4-inch biscuit cutter. Wrap and freeze 1 thin layer and the layer that was cut out of; save for another use.

STEP TWO: 
To make blue cake layer: Heat oven to 350°F. Grease or spray 8-inch round pan; place 8-inch round piece cooking parchment paper in bottom of pan. Grease or spray parchment paper. In medium bowl, beat all blue cake layer ingredients except sprinkles with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Fold sprinkles into batter. Spread in pan. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around side of pan to loosen cake. Gently remove from pan to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layer by trimming off rounded top. Do not cut in half horizontally. Cut small round out of center, using 4-inch round biscuit cutter. Wrap and freeze 4-inch round; save for another use.

STEP THREE: 
To make white cake layer: Heat oven to 350°F. Grease or spray 8-inch round pan; place 8-inch round piece cooking parchment paper in bottom of pan. Grease or spray parchment paper. In medium bowl, beat white cake layer ingredients with electric mixer on high speed about 2 minutes or until smooth. Spread in pan. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around side of pan to loosen cake. Gently remove from pan to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layer by trimming off rounded top. Cut layer in half horizontally to make 2 thin white layers. In 1 layer, cut small round out of center, using 4-inch biscuit cutter. Wrap and freeze the layer that was cut out of; save for another use.

STEP FOUR:
To assemble cake: Place 1 red cake layer on cake stand or serving platter; spread 1/3 cup frosting on top. Top with 1 white cake layer; spread 1/3 cup frosting on top. Top with second red cake layer; spread 1/3 cup frosting on top. Gently top with blue layer. Carefully spread thin layer of frosting on cut edge inside of blue cake layer. Gently insert white 4-inch cake round; top with frosting and then red 4-inch cake round; press slightly. Frost side and top of cake using remaining frosting. Top with sprinkles. Store loosely covered in refrigerator.

GOOEY PEACH CAKE

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i added my own photo of the one i just baked ~ gardengal bevy

 

Gooey Peach Cake

added by Jane Manookin

Easy to make and hard to leave alone. This was one of my experiments that worked out, and my family gobbles it up!

Cook time: 30 Min  Prep time: 10 Min

Ingredients

1 pkg yellow cake mix
eggs, oil, water, as directed on box
2 can(s) sliced or diced peaches, 16 oz
1/2 c brown sugar
1 Tbsp corn starch
1/8 tsp almond extract (optional)
sliced almonds (optional)

Directions

1. In a large bowl, mix cake batter as directed on box. For a more rustic cake, you can leave it a bit clumpy. (This is one point where you could add extract)

 
2. In a small bowl, mix brown sugar and corn starch until well combined

 
3. In a small nonstick skillet, heat peaches in juice, breaking them up a little. (You can also add the extract here if you choose to use it.) Add the brown sugar mixture and stir until thickened.

 
4. In an ungreased 9×13 cake pan (I use Pyrex, which comes with a lid for storage and transport) pour cake batter. Drop peaches by large spoonfuls all over the batter. (If you want almonds, sprinkle them on at this point.)

 
5. Bake at 350 degrees for 25-35 minutes. Don’t over-bake; it’s best when it’s still a little gooey.

 
6. Serve hot or cold, with ice cream or milk, or sneak spoonfuls from the pan every time you pass the kitchen. 😉
 

Angel Food Cake with Strawberries Recipe

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Angel Food Cake 
makes one bundt, serves a thousand toddlers
 
Ingredients:
1 3/4 C sugar
1/4 t salt
1 C cake flour, sifted
12 egg whites (room temperature) 
1/3 C warm water
1 t almond extract
1 1/2 t cream of tartar
 
Method:
1. Preheat oven to 300 degrees. 
2. In a food processor, spin sugar about 2 minutes until a powder forms. Split the sugar powder in half, and mix one half with the salt and cake flour. Set the other half aside for later. 
 3. In a large bowl, use a large whisk to thoroughly combine (until foamy) egg whites, water, almond extract, and cream of tartar. After a couple minutes, switch to mixer fitted with whisk attachment. 
4. Slowly sift the reserved sugar onto egg mixture, beat continuously at medium speed until you reach medium peaks. 
5. Once you have reached medium peaks, sift enough flour mixture on the surface of egg mixture to cover (small layer). Fold in with spatula. Repeat again with remaining flour mixture. Continue until all is incorporated.
6. Carefully spoon mixture into an ungreased tube/bundt pan. Bake for 35 minutes – check with toothpick for doneness. Yes, that’s a word now. Cool in pan, cake-side up for an hour before moving from pan. 
7. Serve with fresh strawberries, whipping cream or vanilla frosting, and warm jam for dripping. 
 

– See more at: http://bakingwithblondie.blogspot.com/2013/04/angel-food-cake-with-strawberries.html#sthash.3lm7y0li.dpuf

COCONUT WHIPPED CREAM

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I’ve heard from a lot of people that making coconut whipped cream has proven to be a serious challenge – often times they can’t get the coconut milk fat to separate from the water, even after the can’s spent a good 24 hours in the refrigerator. Unfortunately, this has little to do with your cooling chamber and a lot to do with the stabilizers used to keep the coconut milk fat suspended in the liquid; the ingredients in some cans just won’t allow the two to separate.

Stabilizers aside, the other culprit is too much air – which you can avoid by picking up the can of coconut milk and giving it a gentle shake. If you can hear the liquid sloshing around, you need to put it back on the shelf – chances are this can is a dud as far as making coconut whipped cream is concerned. What you need to listen for is a small pocket of air that moves around, making a soft gurgley sound. This method has proven to be effective in finding cans of coconut milk that encourage milk fat separation. In other words, it’s never let me down. Not once.

If you don’t feel confident in your ability to differentiate between sloshing and gurgling, Thai Kitchen will be your best (and safest) bet. In my experience, it’s the only brand of coconut milk that has consistently produced good quality whipped cream. If you’re rolling your eyes because their cans are lined with BPA – I knooow. It pains me, but I suck it up and buy it because I’m not a fan of buying $2 cans of coconut milk that yield separation only 50% of the time. Which is what usually happens when I bring home Native Forest coconut milk with high hopes of turning it into whipped cream. When in doubt, buy a few different cans and experiment to see which brand works best for you. But for the love of Buddha, do not try to speed up the process by freezing the can. You’ll be left with a solid block of coconut milk and a half-exploded can. Not that I know from experience, or anything.

Update: The issue with Native Forest coconut milk appears to be the source. Milk sourced from Thailand typically separates, while the milk sourced from Sri Lanka usually does not.

for the rest of the article and TONS of photos:  please click this link: http://www.ohladycakes.com/2013/05/how-to-make-coconut-whipped-cream.html