Desserts

My Mom’s Molasses Cookies

My Mom's Molasses Cookies ¾ C shortening1 C packed brown sugar1 egg¼ C molasses2 ¼ C flour2 tsp baking soda¼ tsp salt1 tsp Allspice1 tsp Saigon cinnamon1 tsp ginger In a large mixing bowl, cream shortening, sugar, egg, and molasses together until well mixed.In a separate bowl, blend all dry ingredients and stir into sugar and egg mixture.Chill at least one hour.Heat oven to 375 degrees F. Form chilled dough into balls about the size of golf balls (#60 cookie scoop). Dip tops in sugar and place on a greased baking sheet with the sugar side up. With fingertip, drip one or two drops of water on each sugar top.Bake 10 to 12 minutes. Allow to cool on cookie sheet for...

Sweet Potato Pie

Sweet Potato Pie Pie Crust1 ¼ C all-purpose flour1 tsp fine sea salt¼ C unsalted butter (diced)¼ C shortening1 tsp vanilla extract1 T sugar1 ½ T ice waterFilling2 large sweet potatoes2 medium eggs½ C evaporated milk1 T vanilla extract1 ½ tsp Saigon cinnamon¼ tsp ground nutmeg¾ tsp ground ginger1 tsp fine sea salt½ C granulated sugar½ C lightly packed brown sugar8 T unsalted butter (softened) At least 3 hours prior to making, bake sweet potatoes for 90 minutes at 350 degrees F. Allow to cool completely.For the crust, preheat oven to 325 degrees F. Place flour in a large mixing bowl.Add cold butter, shortening, sugar, salt, vanilla extract and one tablespoon of ice water.Mix ingredients until they form a dough, adding remaining...

Nanaimo Bars

Nanaimo Bars Crust8 Tbsp Butter (unsalted, melted)1/4 Cup Sugar (granulated)1/3 Cup Cocoa Powder (Unsweetened , Dutch-process cocoa preferred)1 large Egg1 Cup Coconut (Sweetened or Unsweetened )1/2 Cup Chopped Walnuts or Pecans1 tsp Vanilla Extract2 Cups Graham Cracker Crumbs (made from about 13 whole crackers)Directions:Preheat the oven to 350°F. Lightly grease a 9" square pan or 11" x 7" pan.To make the crust:Place all of the crust ingredients (butter, sugar, cocoa powder, egg, coconut, walnuts or pecans, vanilla and graham cracker crumbs in a mixing bowl and beat at medium speed just until thoroughly combined.)Press the mixture into the prepared pan and bake for 10 minutes.Remove the pan from the oven and set it aside to cool.Filling8 Tbsp Butter (Unsalted at room...

Mom’s Best Friend Brownies

Mom's Best Friend Brownies 3 Tbsp Butter2 Tbsp Oil4 oz Semisweet chocolate (coarsely chopped)3/4 Cup Packed Dark Brown Sugar1/4 Cup White Sugar2 tsp Vanilla1/2 tsp Fine Salt2 Eggs (large, cold)1/4 Cup Cocoa Powder3/4 Cup Flour1/4 tsp Baking Soda Position rack in the lower third of the oven and heat oven to 325° F.Grease an 8 by 8-inch baking pan and make a brownie sling with aluminum foilMelt the butter, oil and semisweet chocolate in a microwave-safe bowl.In a mixing bowl, combine the sugars, vanilla, and salt.Add the melted chocolate.Add eggs, beat vigorously until fully incorporated and batter is thick and glossyAdd cocoa powder, flour, and baking soda and stir just until it disappears.Bake 30-40 minutes or until it passes the toothpick test.Store...

Soft Anisette Cookies

Soft Anisette Cookies Cookie Ingredients:3 Eggs4 tsp Baking Powder2 tsp Anise Extract3/4 cup Sugar4 cups Flour3/4 cup Vegetable Oil1/2 cup MilkGlaze Ingredients:2 cups Powdered Sugar (sifted)3-4 Tbsp Milk1 tsp Anise Extract Cookie Directions:Preheat the oven to 350°.Line 2 baking sheets with parchment paper.In a large bowl, beat together the eggs, sugar, extract and baking powder.Add the vegetable oil and milk.Add the flour, one cup at a time.Mix until well combined.Chill the dough for 20 minutes to help with stickiness.Pinch off walnut-sized pieces of dough, and roll smooth between your palms.Arrange the balls of dough 2 inches apart on the baking sheets.Bake for 10-12 minutes, or until bottoms of the cookies are a light golden brown. The tops will still be pale.Remove from...

Almond Cookies

Almond Cookies 7 oz Almond Paste (grated)3/4 Cup Powdered Sugar1 Egg (large, separated)1 Tbsp plus 2 tsp Almond Flour1 Cup Almonds (Thinly sliced, slightly crushed (optional))4 oz Bittersweet Chocolate (optional) Buzz together the almond paste and powdered sugar. Mix until the texture of fine crumbs.Add egg white and almond flour. Buzz until dough becomes a smooth paste.Form dough into log, wrap in parchment paper and plastic wrap.Refrigerate (or freeze) until firm.Preheat oven to 350 °.Slice log into disks.Bake 14-16 minutes or until light golden in color.Cool for 5 minutes.Layer cookies between sheets of wax paper in an airtight container for up to 5 days. Recipe can be found here

Tres Leches Cake

Tres Leches Cake 6 Large Eggs½ tsp Cream of Tartar or ¼ tsp Lemon Juice1 ½ Cups Sugar1/3 Cup Cold Water2 tsp Vanilla Extract1 tsp Almond Extract2 tsp Baking Powder½ tsp Salt1 ½ Cups King Arthur Unbleached All-Purpose Flour1 Cup Heavy or Whipping Cream1 Can (14 ounces Sweetened Condensed Milk)1 Can (5 ounces Evaporated Milk; or substitute ½ cup + 2 Tbls Half & Half)2 tsp Vanilla Extract or 1 Tbl Brandy or Light Rum Preheat the oven to 350°F. Lightly grease a 9" x 13" x 2" pan; line it with parchment and grease the parchment, if you plan on turning the cake out onto a serving platter. Note: Your pan must be at least 2" deep; this is a high-rising...

Rhubarb and Custard Cake

Rhubarb and Custard Cake Pastry Cream Ingredients:2 Cups Whole Milk1 Vanilla Pod (Seeds scraped)1 Whole Egg (plus 1 Yolk)1/2 Cup Sugar1/4 Cup Corn Starch1/2 tsp Salt2 Tbsp Unsalted ButterRhubarb Topping Ingredients:2 Tbls Butter1/4 Cup Sugar1 tsp Ground Cardamom14 oz Rhubarb (chopped into 1-inch size pieces)Cake Batter Ingredients:12 Tbls Butter1 Cup Caster Sugar4 Eggs (medium, lightly beaten)1 1/2 Cups Flour1 tsp Vanilla sugar or extract1/2 tsp Salt1 1/2 tsp Baking Powder Directions to make the cake:Grease and line a 9-inch spring-form cake pan with parchmentBeat together the butter and sugar until pale and fluffy.Beat in the eggs bit by bit.Combine the dry ingredients and sift into the egg mixture.Fold in until incorporated.Pour the batter into the prepared cake tin and spread out evenly.Spread...

Berry Brownie Cobbler

Berry Brownie Cobbler 3 Cups Berries (raspberries, cherries, strawberries, or mixed berries all work well)4 oz Semi-sweet Chocolate Chips (divided)1/2 Cup Butter3/4 Cup Sugar2 Eggs1 tsp Vanilla1/2 Cup Flour1/4 tsp Salt Preheat oven to 350°F.Grease an 8x8 pan.Place berries in an even layer in the baking pan; set aside.Melt 2 ounces chocolate with the butter; stir until smooth.Whisk together the sugar, eggs, and vanilla.Add the chocolate mixture, flour, and salt.Fold in the remaining chocolate chips.Pour batter evenly over the berries.Bake 45 minutes or until a toothpick comes out clean, it may take longer than 45 minutes if using frozen berries Recipe by Jill Raymer for use in the Culinary Studio @ Function Junction

Potato Cinnamon Rolls

Potato Cinnamon Rolls 4 ¼-4 ¾ cups All-purpose Flour1 pkg Active Dry Yeast1 Cup Milk1/3 Cup Butter1 Cup Mashed Potatoes1/3 Cup Sugar1 tsp Salt2 Eggs (beaten)½ Cup Brown Sugar1 Tbsp Ground Cinnamon¼ Cup Butter (softened) Directions:In a large bowl combine 1 1/2 cups of the flour and the yeast; set aside.In a microwave safe bowl, combine the milk and 1/3 cup butter and microwave until the butter melts.To a stand mixer bowl with a paddle, add the milk mixture, potatoes, sugar, and salt.Mix briefly to combine.Add the eggs and mix again to combine.Switch to a dough hook, and add the flour and yeast mixture; mix briefly.Add the remaining flour and mix on low until all is blended.Switch to a medium speed and...

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