Tag: dessert

Meringue Cookies

I am co-hosting a bridal shower this weekend & one of my contributions to the menu are meringue cookies. I made 2 batches of these cookies.The first batch I used vanilla extract , the second batch I made with grated lemon peel. This recipe comes to me from my friend Sharon. I have many recipes of hers & each one is great!

Here is the recipe

Meringue Cookies

4 egg whites

1/2 cup sugar

1 tsp vanilla or 1 tbsp grated lemon peel

1 cup icing sugar, sifted

optional*** little ball candy sprinkles

Method

Preheat the oven to 300f

Line 2 cookie sheets with parchment paper

  1. Beat the egg whites until soft peaks form. Gradually add the sugar while the mixer is going ***be careful not to let the sugar hit the moving beaters because then the sugar goes flying & can hit you the face & make a mess!!! Continue beating until thick & shiny  Beat in the vanilla or lemon peel
  2. Fold in the icing sugar in 2 additions
  3. Pipe or spoon the meringue into cookies on the prepared baking sheets
  4. Bake for 1 1/2 hours ***baking time depends on the size of the cookies… so watch them after an hour… if they are really dry on top…touch them gently..then I think you can turn off the oven & let the cookies sit in there to dry
  5. Turn off the oven & let cookies dry for a couple of hours  *** if you want your cookies soft & chewy inside take them out of the oven while they are still a bit warm

The video below is of a wonderful little kitchen gadget I have that sucks up the yolk from the white!! It is cool so I thought you might like to see how it works!

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Finsihed

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Marilyn Dishes1 Comment

Glazed Orange Cake

After eating this cake at my friend’s house, I asked her for the recipe. It is a dense, soft cake with a gentle orange flavour from orange rind. The glaze, also orange flavored, drizzles down the sides the cake & settles into the cracks along the top.  Candy ball sprinkles on the top add a touch of pretty. This cake can be baked in a bundt pan or a large loaf pan. I have a large loaf pan of my moms..but had not used it yet. This cake gave me an opportunity to get that pan back in the oven & out of the drawer.The recipe is from The New Myrna Rosen Cookbook available on Amazon. Mryna Rosen has written several cookbooks & many of my friends from South Africa have her books. Everything I have tasted that was made from one of her books has been delicious! I could not find this recipe online, so I will put the ingredients & my method here. As well, here is a link to the cookbook on Amazon

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Here is the recipe

Glazed Orange Cake

***I made this cake parve…non-dairy  You can use butter and milk in place of the margarine & water if you prefer

1 cup non- diary margarine *** I used Becel vegan margarine

1 1/2 cup sugar

grated rind of 1 orange

2 tbsp oil ***I actually used olive oil since I did not have any regular oil & it was fine!

4 eggs

3 cups flour less 3 tbsp of flour  ***I did this as I did not want the cake to be dry

3 tsp baking powder

1  tsp salt

1/2 cup water

1 cup orange juice

Glaze

1 1/2 cup icing sugar

2 tbsp orange juice *** if the glaze is too thin it will just fall off the cake & end up on the plate..like mine did…so I would make the glaze a bit thicker next time

candy balls

Method

Preheat oven to 350f

Grease & flour a bundt pan or a large loaf pan ***I did not flour my loaf pan, I greased it & lined the bottom with parchment paper & it came out beautifully

  1. In a mixer, cream the margarine & sugar together until it is well mixed & the mixture is light in texture
  2. Add the orange rind & oil, mix well
  3. Add the eggs one at a time, mixing well after each addition
  4. In a separate bowl, whisk the flour, baking powder & salt together
  5. In another bowl or measuring cup, combine the water & orange juice
  6. With your mixer on low, add the flour mixture & the juice/water alternately, mixing after each addition. Do not overmix, just make sure all the ingredients are combined well.
  7. Put the batter into the prepared pan & bake 55-60 minutes  or until a cake tester comes out dry
  8. Meanwhile, combine the glaze ingredients
  9. Let the cake cool in the pan on a wire rack for about 30 minutes then turn it out onto the wire rack to cool completely
  10. Once your cake has cooled, pour the glaze overtop. It drips down the sides & makes a bit of a mess, so put something underneath the cake for easy cleanup. Then transfer the cake to a serving plate once you have glazed it…otherwise the cake plate becomes a mess!

Enjoy!

 

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Chocolate Bar Pie

This recipe is from my sister Edith & she gave it to me probably 25 years ago. I have looked for the original recipe, Hershey Bar Pie, but can not find it anywhere that is exactly the same as this one. The recipes I have seen on the internet call for Cool Whip & a pre-made graham crust. Certainly using a pre-made graham crust & Cool Whip makes this very easy & quick. I have made this as the recipe I have, with a quick home made no-bake graham pie crust…chilling it in the freezer while getting the filling ready.*** be careful not to leave it in the freezer too long & real whipped cream, unsweetened since the other ingredients are sweet. I like that this recipe is using real whipped cream..my personal preference rather then using Cool Whip. The filling is sweet, creamy & smooth. I grated some semi-sweet chocolate on top of the pie to finish it.

Here is the link to the recipe on the Hershey website.

https://www.hersheys.com/kitchens/en_us/recipes/easy-hershey-bar-pie.html

This is the recipe I have from my sister

Chocolate Bar Pie

Ingredients

1  prepared 9″ graham cracker crust *** home made or bought is fine

1  8 oz milk chocolate bar, broken in pieces *** I used a Neilson Jersey Milk Bar

1/3 cup milk

1 1/3 cup mini marshmallows

1 cup whipping cream

Method

1. Make a graham wafer crust… I just used the recipe on the box of graham wafer crumbs &       chilled the crust in the freezer while I was getting everything else ready

2. Combine the chocolate bar, milk & marshmallows in a microwave safe bowl. Microwave for 1 1/2 to 2/ 1/2 minutes. Stir after 1 1/2 minutes. continue in the microwave until mixture is melted & smooth, stirring every 30 seconds

3. Cool chocolate mixture completely *** I put it in the freezer to cool

4. Whip the cream until stiff.

5. Fold the whipped cream into the cooled chocolate mixture.*** Add a bit of whipped cream to start & mix well, then fold the rest in.

6. Spoon into the crust

7. Chill for several hours until firm

*** I think this is meant for a bought graham crust shell…it didn’t fill up my pie pan enough so I will top it will a layer of whip cream I guess since the shell is not completely full !!!

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Gingerbread Cake

I not only love the taste of this Gingerbread Cake, but the smell of it baking is amazing. I especially love this cake when it is chilly outside but if you live in a warm climate you still need to have this cake!

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Edith’s Lemon Poppy Seed Muffins

Many years ago I was visiting my sister in California and she made these muffins. They are not too sweet, a bit dense and a perfect snack. Even though they are lemon muffins there is only a hint of lemon, which I like. As I was making these this morning, my friend was over and taste tested them for me…and ended up taking some home! They passed her test!!

Here is the recipe

Lemon Poppy Seed Muffins

Ingredients

Batter

1/4 cup butter, softened

1/2 cup sugar

1 egg

2 cups  flour

1 tbsp baking powder

1 tbsp poppy seeds

1 tsp grated lemon peel

1 cup milk

Topping

3 tbsp sugar

2 tsp lemon juice

Method

Pre-heat oven to 400f

Grease a 12 cup muffin tin ( I sprayed them with cooking spray)

  1. Mix the butter and sugar together until well combined
  2. Add the egg, mix throughly
  3. In a bowl, mix the flour, baking powder, poppy seeds and lemon peel together.
  4. Add the dry ingredients to the butter/sugar/egg mixture, do not over-mix
  5. If mixing this by hand, stir in the milk. If using a mix master, while the machine is running, add the milk in a slow stream and mixing until incorporated into the batter
  6. Using a 1/4 cup scoop if you have one, ( or use a spoon) put equal amounts of batter into the prepared muffin tins
  7. Bake for 20-25 minutes
  8. While the muffins are baking, combine the topping by mixing the sugar and lemon juice together
  9. Remove the baked muffins and while they are hot brush the topping on

Yield is 12 muffins

Enjoy!img_1614

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Babka

The search for my favourite.. Here is try #1

 November 17, 2016
 There are soooo many recipes for Babka so I have decided to make as many as I want and see which one I like best! (& anyone who eats them, which one they like best too)

I really like this babka, The filling is made with chocolate wafer cookies which I love, so bonus for me when I was making this I could eat some cookies!! The filling isn’t too sweet either. It is dryer then some fillings which I think must be because of the chocolate wafer cookies.

What also makes this  babka  unique to some of the other recipes I see as it has a delicious glaze on top.

Its defiantly worth trying and delicious to eat,

 This chocolate babka was from Food and Wine and here is the link:

 http://www.foodandwine.com/recipes/chocolate-babka

 Let me know if you try this and what your thoughts are!

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It’s time for Cranberry Coffee Cake

This is a recipe that I have had for a very long time & it never disappoints!

I am not sure where I got this recipe from but I have always loved this cake. Sweet inside and out with the cinnamon topping giving a wonderful contrast to the tart cranberries!

Here is the recipe

 Ingredients

 Topping

3/4 cup brown sugar

1 tsp cinnamon

1/2 cup flour

1/4 cup butter, cut into small pieces

Cake

1/2 cup butter

1 cup sugar

2 eggs

1 tsp vanilla

1 cup sour cream ( I use plain yogurt now)

1 tsp baking soda

2 cups flour

1 tsp baking powder

2 cups cranberries (fresh)

Directions:

Preheat oven to 350 degrees

Grease a 9 inch springform pan  *** I like to grease the pan and line the bottom  with parchment paper. I put the base of the springform pan in the rim upside down so that the cake can be removed easily from the base. 

 1. Mix the topping ingredients together. You can use a food processor for this or a fork to combine  until this mixture is a fairly fine crumb. I used a fork and then my fingers to make sure it was well combined. Sent aside

2. In a mixer with the large bowl,  cream the butter and sugar together until well combined. Add the two eggs , one at a time, mixing until well incorporated, Add vanilla and mix

 3. Put the sour cream into a medium size bowl and add the  baking soda and stir to combine.  This expands a bit so make sure your bowl has enough room

 4. Combine the flour and baking powder

 5. Add the flour and sour cream alternately to the sugar/butter/egg mixture, scraping down the sides of the mixer as needed.  Mix well after each addition. Once all the flour and sour cream have been added and your batter is well mixed and smooth, remove the mixing bowl from the base and fold in the cranberries. The batter is quite thick

6. Pour the batter into the prepared springform pan and sprinkle on the topping,  pressing it down a bit. There is a lot of topping but it adds a delicious crunch to the cake.

 7. Bake for 1 hour or until done.   Cool for 10 minutes in the pan . To remove the side of the pan, take a knife and run it along the inside edge, between the cake and side of the pan, open the latch and remove the rim.  Cool the cake completely before removing the base .

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Jacki & The Duchess Bake Shop’s Pumpkin Pie

Jacki ( my daughter) loves making pie. And she does a good job at it too!  She is working for a company that employs some Americans so for American Thanksgiving Jacki made them a Pumpkin Pie.

They all loved it . Ate it all up, which is no surprise.

I could not find the recipe online and do not have permission to post it so I am just going to post a picture of the pie and a picture of the Duchess Bake Shop cookbook. This cookbook is so worth buying! I have made several recipes from it and they are all great. If you don’t live in Edmonton, this cookbook will allow you to enjoy some of the delicious baked goods that the Duchess Bake Shop makes. This patisserie has been named one of the best in the world by BuzzFeed in 2015. Everything they sell is perfect and delicious.

Here is a link to an article in the Edmonton Journal about the Duchess Bake Shop. 

http://www.edmontonjournal.com/BuzzFeed+names+Edmonton+Duchess+Bake+Shop+world+best+bakeries/10974207/story.html

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