Today we made Blackberry Cake!
1/2C butter, 1C sugar, 1t vanilla, 2 eggs, 2 1/2C flour, 2t baking powder, 12 oz fresh blackberries
Preheat oven to 350F.
Sift together dry ingredients. In separate bowl, cream butter and sugar.
Stir in dry ingredients.
Mix in vanilla. Push blackberries through a fine-mesh sieve.
Add the puree to the batter.
Turn into greased rectangular baking pan.
Bake 20-25 minutes or until toothpick comes out clean. Top with chocolate syrup.
Today we made Chocolate Strawberry Cookie Bars!
2 1/4C flour, 1t baking powder, 6T butter, 1/2C powdered sugar, 2C chocolate chips. 6T strawberry puree, 5T flour, 1t baking powder, 3T powdered sugar
Preheat oven to 350F.
Mix first 2 ingredients with butter.
Add powdered sugar.
Press into bottom of greased rectangular baking pan.
Bake 10 minutes. Spread chocolate chips over crust.
As soon as melted, spread evenly.
Stir together puree and remaining ingredients– which have been sifted.
Pour on top.
Bake 25 minutes or until just set in center. Cool before cutting.
Today we made Honey Chocolate Chip Cookies!
1/2C honey, 1/2C butter, 1 egg, 1/2t vanilla, 1C flour, 1/2C rolled oats, 1/2t baking soda, 2T brown sugar, 2/3C chocolate chips, 2/3C salted peanuts
Preheat oven to 325F. Beat honey and butter until creamy but not fluffy.
Beat in egg and vanilla.
In separate bowl, mix dry ingredients. Stir into wet.
Blend well. Add chips and nuts.
Chill one half hour. Drop by Tbs onto greased cookie sheet.
Bake 10-12 minutes or until lightly browned.
Today we made Peanut Butter Gelato!
1/2C peanut butter, 2C skim milk, 14 oz sweetened condensed milk, 4T cornstarch
Mix cornstarch and milks.
Cook over medium heat, stirring constantly until bubbling and the consistency of pudding. Stir in peanut butter.
Blend well. Cool. Freeze.
Today we made Squash Almond Bread!
1C baked, mashed acorn squash, 1 3/4C flour, 1C brown sugar, 1t baking soda, 1T cinnamon, 1 egg, 1/2C butter, melted; 1/2C coarsely chopped, smoked whole almonds, 1T almond extract
Preheat oven to 325F. Mix butter and brown sugar.
In separate bowl, sift together dry ingredients. Add to batter with squash.
Stir in almond exract.
Mix in almonds.
Turn into greased rectangular cake pan or casserole dish.
Bake 35-40 minutes or until cake tester comes out clean.