Vanilla Dairy Dessert

Today we made Vanilla Dairy Dessert!

3/4C cold water, 1/4 oz unflavored gelatin, 3/4C boiling water, 10 oz sweetened condensed milk, 1t vanilla extract

Pour cold water on gelatin to soften.

Van Dairy Dessert

Stir until gelatin is dissolved.

Van Dairy Dessert

Add boiling water. Stir well.

Van Dairy Dessert

Switch bowls if desired. Stir in milk. Blend well. Stir in vanilla. Blend well. Chill three hours or until set.

Van Dairy Dessert

Apricot Almond Cinnamon Bars

Today we made Apricot Almond Cinnamon Bars!

1C flour, 1C sugar, 1 1/2t baking powder, 1/2t salt, 1t cinnamon, 1 egg, 6T butter, 1/2C sliced almonds, 1/2C apricot preserves

Preheat oven to 325F. Cream butter and sugar.

Ap Alm Cin Bars

Ap Alm Cin Bars

Add egg.

Ap Alm Cin Bars

In separate bowl, sift dry ingredients.

Ap Alm Cin Bars

Add to butter mixture. Blend well.

Ap Alm Cin Bars

Ap Alm Cin Bars

Spread evenly into greased 8″ square or 9″X13″ baking dish,
according to your preference for thick or thin crust, respectively.
Bake 25-30 minutes, or until toothpick comes out clean and bars
move away from sides of dish. Heat apricot preserves until slightly thinned.

Ap Alm Cin Bars

Spoon onto bars and spread evenly.

Ap Alm Cin Bars

Ap Alm Cin Bars

Sprinkle almonds evenly onto preserves.

Ap Alm Cin Bars

Press in lightly.

Ap Alm Cin Bars

Cool. Cut into bars.

Ap Alm Cin Bars

Chocolate Cherry Cupcakes

Today we made Chocolate Cherry Cupcakes!

4 oz bittersweet chocolate (in bars or chunks), 12 oz butter, 1 1/8C sugar, 4 eggs, 5/8C flour, 1/8C cocoa, 3/4t baking powder, 1/8t salt, 1/2C coarsely chopped fresh cherries, drained

Preheat oven to 350F.

Choc Cherry Cupcakes

Melt chocolate with butter.

Choc Cherry Cupcakes

Choc Cherry Cupcakes

Stir until smooth. Remove from heat and stir in sugar. Beat 3 minutes. Let cool 10 minutes. Add eggs one at a time, beating after each addition. In separate bowl, sift dry ingredients. Stir into chocolate mixture. Stir in cherries.

Choc Cherry Cupcakes

Spoon into lined or greased cupcake tins. Bake 25 minutes, or until toothpick comes out clean.

Choc Cherry Cupcakes

Chocolate Banana Swirl Cake

Today we made Chocolate Banana Swirl Cake!

This recipe is adapted from the book “From My Home to Yours” by Dorie Greenspan.

1C flour, 1/3C whole wheat flour, 1t baking powder, 1/2t salt, 1/4t nutmeg, 1 1/2 ripe bananas, mashed, 1 1/4t lemon zest, 1t dark rum, 3oz, chopped bittersweet chocolate, 2T plus 8T unsalted butter, divided, 2/3C packed brown sugar, 1/3C white sugar, 4 large eggs, 1t vanilla, 1/2C milk

Preheat oven to 325F. Whisk together the first five ingredients. In a separate bowl, combine mashed bananas, zest, juice and rum. Melt butter and chocolate, stirring until smooth. In separate bowl, cream remaining butter. Add sugars and continue creaming until light and fluffy. Add eggs, one at a time, beating after each addition. Mix in vanilla. Add half the flour mixture and stir just until it is absorbed. Add milk, scraping the bowl while mixing until blended. Add remaining flour mixture and stir until just combined. Fold in banana mixture. Add just under half of the banana mixture into the melted chocolate mixture; stir until blended. Drop alternating spoonfuls of the two batters into an 8 1/2″ X 4 1/2″ greased loaf pan. Swirl with a knife.

Choc Ban Swirl Cake

Bake 80-90 minutes, or until very golden and skewer comes out mostly clean, with loaf pan on a thick baking sheet in the oven. If the top browns too quickly, tent the top with foil and continue baking. Cool pan on rack 15 minutes. Remove from pan.

Choc Ban Swirl Cake

Polenta Cake With Orange Syrup

Today we made Polenta Cake With Orange Syrup!

This recipe is from “Food and Home Entertaining,” July 2005.

8oz plus 1 scant T butter, 3 large eggs, 1 1/4C caster sugar, 1/2C plus scant T self-rising flour, 1/2C plus scant T cake flour, generous 3/4C fine yellow cornmeal, 1/2C ground almonds, 1/3C sour cream, zest of 1 lemon, grated, zest of 1 orange, grated, 4T freshly squeezed lemon juice

Syrup: 2 whole oranges with skin, thinly sliced, 3/4C plus 2T caster sugar, 1 1/5C water

Grease and line an 8″ round cake pan. Preheat oven to 350F.

Pol Cake

Cream butter and caster sugar together until pale.

Pol Cake

Mix in eggs one at a time. In separate bowl, sift flours together. Stir into egg mixture until combined.

Pol Cake

Stir in cornmeal, ground almonds (sliced almonds may be ground manually with a cleaver), sour cream, zests and lemon juice.

Pol Cake

Pol Cake

Pol Cake

Pol Cake

Pour into prepared pan. Bake for 75 minutes or until lightly browned. Cover with foil during last 15 minutes if medium brown after 60 minutes. When done, let stand 15 minutes, then turn out onto plate. Cool an 15 additional minutes. To make syrup: Bring combined orange slices, caster sugar and water to boil.

Pol Cake

Pol Cake

Reduce heat and simmer until mixture is thick and syrupy, about 15 minutes. Remove from heat. Use a wooden skewer or piece of dry spaghetti to make holes in the top of the cake.

Pol Cake

Pour syrup over cake.

Pol Cake