Tuesday, August 30, 2011

German Pancakes

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I got this recipe in my home ec class in junior high school. It is the only recipe that I kept, and I'm glad I did because my kids love these for dinner. They are about the easiest dinner or breakfast ever, and I still love seeing the weird shapes it makes when it puffs up in the oven!

German Pancakes
1 cup milk
1 cup flour
1/2 tsp. salt
4 Tbsp. butter

Preheat oven to 450. Place butter in 9x13 pan and put in oven to melt (be careful not to burn the butter!).

In medium bowl, whip eggs until thick and lemon colored. Add milk and stir. Sift in flour and salt and mix well (I use a wisk). Pour batter into pan with melted butter. Bake 15 minutes. Serve with syrup.

Monday, August 15, 2011

Pumpkin Orange Cake

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Pumpkin and orange don't seem a likely pair of flavors, do they?  But believe me, it works.  In fact, my daughter's favorite cookie at a local bakery is pumpkin chocolate chip with orange glaze.  Awhile ago, she wanted to make a treat for some friends.  She chose this cake out of one of my cookbooks.  I'm glad she did, because the recipe never really appealed to me, and I probably would have never made it!  She made it and it was sooooo delicious! 

Pumpkin Orange Cake
print this recipe

1/2 cup butter, softened
1 1/4 cups sugar
2 eggs
1 cup canned pumpkin
1/2 cup orange juice
1/4 cup milk
1 Tbsp. grated orange peel
2 cups flour
1 Tbsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. allspice
1/2 cup chopped walnuts (optional)

Orange Frosting:
1/3 cup butter, softened
3 cups powdered sugar
3 Tbsp. milk
1 Tbsp. grated orange peel

In a large bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  In another bowl, beat pumpkin, orange juice, milk and orange peel.  Combine the flour, baking powder, cinnamon, baking soda, salt, ginger and allspice; add to creamed mixture alternately with pumpkin mixture, beating well after each addition.  Fold in walnuts.

Pour into a greased 13x9 pan.  Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack.

For frosting, in a large bowl, beat butter and powdered sugar until smooth.  Beat in the milk, orange juice and peel.  Frost cooled cake. 

notes:  next time I make this I want to add chocolate chips!  (maybe 1 or 2 cups)

Thursday, August 11, 2011

Fudgy Mint Squares

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You can't really go wrong with chocolate mint brownies, can you?  These brownies are a little different from your regular mint brownies.  The green layer is NOT mint frosting, but rather a cream cheese layer that is actually baked.  For those of you who love cream cheese brownies, you will love these!  I got this recipe from the Taste of Home Baking Classics cookbook.  Enjoy!

Fudgy Mint Squares

Brownie layer:
1/2 cup butter
3 oz. unsweetened chocolate
2 eggs
1 1/2 cup sugar
2 tsp. vanilla

Melt butter and chocolate in heavy saucepan on stove or in microwave (on 50% power, checking every 30 seconds or so).  Cool slightly,  In a small bowl, beat eggs, sugar and vanilla.  Beat in chocolate mixture until blended.  Gradually add in flour.  Spread into greased 9x13 pan.  Bake at 350 for 15-20 minutes or until top is set.

Mint Cream Cheese layer:
2 Tbsp. butter
8 oz. cream cheese, softened
1 Tbsp. cornstarch
1 can (14 oz.) sweetened condensed milk
1 egg
1 tsp. peppermint extract (try 1 1/2 or 2 tsp.)
4 drops green food coloring, optional

In a large bowl, beat cream cheese and butter until smooth.  Add cornstarch; beat until smooth.  Gradually beat in milk and egg.  Beat in extract and food coloring if desired.  Pour over cooked brownie layer.  Bake at 350 for 15-20 minutes or until center is almost set.  Cool on a wire rack.

Chocolate Ganache layer:
1 cup (6 oz.) semisweet chocolate chips
1/2 cup heavy whipping cream

In a small heavy saucepan, combine chocolate chips and cream.  Cook and stir over medium heat until chips are melted.  Cool for 30 minutes or until lukewarm, stirring occasionally.  Pour over cream cheese layer.  Chill for 2 hours or until set.  Cut into bars.  Store in the refrigerator.  Makes 4 dozen.

note:  I don't think 1 tsp. of mint extract was enough.  Next time I make these I will try 1 1/2 or even 2 tsp. mint extract instead.  The mint flavor was just a little too subtle!

Tuesday, August 9, 2011

Zucchini Bread

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This isn't just any zucchini bread.  The original name for this bread was "Pineapple Carrot Zucchini Bread", but that sounds a little too complicated to me.  The pineapple keeps the bread moist and the carrots add a little extra nutrition (or so I like to think!).  When the kids first saw it, they didn't really want to try it.  They have an aversion to actually seeing vegetables in their bread.  But after one bite, they all loved it!  Oh..and I got this recipe 11 years ago on KSL TV.  Enjoy!

Zucchini Bread  (makes 2 large loaves)
print this recipe

3 eggs
1 cup vegetable oil (I only used 3/4 cup)
2 cups sugar
2 tsp. vanilla
2 cups grated zucchini
1 (8oz) can crushed pineapple, drained
3/4 cup grated carrot
3 cups flour
2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg

Beat together eggs, oil, sugar and vanilla.  Stir in grated zucchini, crushed pineapple, and grated carrot.  In separate bowl, mix together remaining ingredients.  Add to wet ingredients and stir until moistened. 

Pour into greased and floured loaf pans and bake at 350 for 40-50 minutes or until a toothpick inserted comes out clean.