October 2006

Peach Cobbler

Today I made Peach Cobbler!

2 large fresh peaches, peeled and sliced, 1 1/2C brown sugar, 7T butter, melted, 1C flour, 2t baking powder, 1/4t salt, 1t cinnamon, 3/4C milk

Preheat oven to 350F.

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Mix peach slices with one half the brown sugar. Set aside. Mix dry ingredients including remaining brown sugar.

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Stir in milk until just combined. Pour butter into 8″ square baking dish. (I used a glass dish).

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Spoon milk mixture over butter. Top with peaches.

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Bake 50 minutes or until lightly browned. Do not overbake. Cool in dish.

Orange Cranberry Cookies

Today we made Orange Cranberry Cookies!

1/2C sugar, 1/2C brown sugar, 1/4C butter, 1 egg, 3T orange juice, 1t grated orange zest, 1t Triple Sec (optional), 1 1/2C flour, 1/2t baking powder, 1/4t baking soda, 1/4t salt, 1C dried cranberries

Preheat oven to 375F. Beat butter and sugars until light and fluffy. Add egg, orange juice, zest and Triple Sec. In separate bowl, sift together dry ingredients. Stir into orange mixture. Mix in dried cranberries. Drop by heaping teaspoons onto parchment-lined cookie sheets, 2″ apart. Bake 10-12 minutes, or until lightly browned. Cool 5 minutes, then transfer to racks.

Dark Chocolate Cake

Today we made Dark Chocolate Cake!

8 oz dark chocolate, 8 oz butter, 10 oz sugar, 6 egg yolks, 5 oz flour, 1 1/2t baking powder, 6 egg whites

Preheat oven to 350F.

Dark Choc Cake

Melt chocolate.

Dark Choc Cake

Mix flour and baking powder. In separate bowl, beat butter and sugar until fluffy. Add yolks, one at a time.

Dark Choc Cake

Stir in melted chocolate. In separate bowl, whip whites until stiff.

Fold into chocolate mixture.

Dark Choc Cake

Pour batter into parchment-lined 9″ springform pan.

Dark Choc Cake

Bake 40-45 minutes or until toothpick comes out clean. Serve cold.

Dark Choc Cake

Banana Yogurt Cake With Pina Colada Frosting

Today we made Banana Yogurt Cake with Pina Colada Frosting!

2 1/2C flour, 1T baking soda, 1 pinch salt, 1/2C butter, 3/4C sugar, 3/4C brown sugar, 2 eggs, 4 ripe bananas, mashed, 2/3C vanilla yogurt

Frosting: 6T pineapple juice, 1/2C coconut, 2- 2/1C powdered sugar, 2t rum

Preheat oven to 350F.

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Mix dry ingredients. In separate bowl, cream butter and sugars until light and fluffy. Beat in eggs.

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Then bananas. Beat in dry ingredients alternately with the yogurt until just blended.

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Turn into two floured, greased 8″ round cake pans.
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Bake 30-35 minutes or until browned. Cool on a damp tea towel. Frosting: Blend together coconut, juice and rum. Continue adding sugar until desired consistency.

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Start with all frosting on center of cake.

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Spread out onto sides. Store in refrigerator.