Gma T's: Chocolate Sauerkraut Cake

My grandmother, about 2 years ago, gave me her box of recipes. She passed away April 14th, 2015. My goal this year is to get as many of her recipes onto my Cooking Blog so that I can share them with all interested family and friends.

* Copy paper blue ink typed out. Recipe attributed to Thelma Taylor :) 

Ingredients:

2/3 c butter
1 1/2 c sugar
3 eggs
1 tsp vanilla
1/2 c unsweetened cocoa
2 1/4 c all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 c water
2/3 c rinsed, drained and chopped sauerkraut

Directions:

Cream well the butter and sugar. Beat in the eggs and vanilla. Sift together dry ingredients. Add alternately with water to egg mixture. Stir in the sauerkraut.Turn into 2 greased and floured 8 inch square or round baking pans. Bake in 350* oven for 30 minutes or until done.

Fill and frost with chocolate whipped cream

Chocolate Whipped Cream {Frosting}

Ingredients:

1 1/2 c whipped cream
2 tsp cocoa
2 tsp powdered sugar
1/2 tsp vanilla

Directions:

Mix all of the ingredients together until soft peaks form.
Frost cake. :)

Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). Stepmom of 2. StepMother in law to two, (step) Grandma to Peyton, Mattix and Andrew. 
Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Gma T's: Cherry Crown Cake

My grandmother, about 2 years ago, gave me her box of recipes. She passed away April 14th, 2015. My goal this year is to get as many of her recipes onto my Cooking Blog so that I can share them with all interested family and friends.

* Attributed to Dorothy Olson - typed on typing paper with blue ink.

Ingredients:

2 1/4 c flour
1 1/3 c sugar
1 tbsp baking powder
1 tsp salt
 1 c milk
1 tsp almond extract
2 eggs
1/2 c chopped walnuts
2 c grated coconut
1 21oz can cherry pie filling - chilled

Directions:

Combine dry ingredients; blend in butter and milk. Beat for 90 seconds on low speed or 225 strokes by hand. Add flavoring and eggs. Beat for another 90 seconds.  Stir in nuts. Sprinkle 2/3 c coconut into each of 2 cake rounds. Pour batter into pans and sprinkle top of each with 1/3 c coconut,
Bake at 350* for 35-40 minutes. Cool
Spread pie filling between layers and on top to within 1 inch of edge. Then frost  sides and the inch borders with the following frosting and refrigerate.

Butter Cream Frosting:

Ingredients:

2 tbsp flour
1/2 c milk
1/2 c butter
1 c powdered sugar
1/4 tsp almond extract

Directions:

Blend flour and milk in sauce pan. Cook over low heat until very thick - stirring constantly. Cool completely. IT MUST BE COLD!!
Cream butter and sugar and flavoring until light and fluffy. Beat in flour mixture until smooth.
Frost cake immediately.

Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). Stepmom of 2. StepMother in law to two, (step) Grandma to Peyton, Mattix and Andrew. 
Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Gma T's: Honey Chocolate Glaze

My grandmother, about 2 years ago, gave me her box of recipes. She passed away April 14th, 2015. My goal this year is to get as many of her recipes onto my Cooking Blog so that I can share them with all interested family and friends.

* From a newspaper clipping 

The shiniest of glazes; it tastes of butter and chocolate. It may be made ahead and reheated gently when needed.

Ingredients:

4oz unsweetened chocolate
4oz sweet chocolate or 2/3 c sweet chocolate chips
8 tbsp (1 stick or 1/2 c) softened butter
2 tbsp honey

Directions:

Place chocolates in a small saucepan, then set in a larger pan of simmering water. Stir frequently until almost melted, then remove from the water and continue stirring until melted and perfectly smooth.
Beat in the butter 1 tbsp at a time. Stir in the honey.
Let the icing cool a bit.
It should be neither cool enough to hold its shape nor so runny that it will off the cake.
Makes 1 cup.

Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). Stepmom of 2. StepMother in law to two, (step) Grandma to Peyton, Mattix and Andrew. 
Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Pumpkin Bars

INGREDIENTS:

2 cups flour

2 tsp. baking powder

2 tsp. cinnamon

1/2 tsp. nutmeg

1 tsp. salt

1 tsp. baking soda

4 eggs

1  2/3 cups sugar

1 cup oil

1 small can pumpkin puree

DIRECTIONS:

Sift dry ingredients and set aside.

In a large bowl, combine eggs, sugar, oil and pumpkin until light and fluffy.

Add the dry ingredients, gradually. Mix well. 

Spread batter into a greased 15x10x1 baking pan.

Bake at 350 degrees for 25 – 30 minutes or until a toothpick inserted comes out clean.

Cool completely.

Frost and serve.

Store in Refrigerator.

Frosting:

INGREDIENTS:

8oz. cream cheese

1/2 cup  softened butter

4 cups powdered sugar

2 tsp vanilla

1 Tbsp milk

DIRECTIONS:

Cream together butter and cream cheese until smooth and fluffy. 

Add powdered sugar, vanilla and milk. 

Mix on high speed until smooth creamy. 

Frost Pumpkin Bars :)

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

One Hour Cinnamon Rolls :)

Mix and let sit for 15 minutes:

3 1/2 c. warm water

3/4 c. sugar

1/2 c. oil

6 T. yeast

Then add:

1 T. salt

3 eggs

10 1/2 c. flour

Mix together for 10 minutes, then sit for 10 minutes. Oil cupboard, dump out dough. Divide in half. Roll one half out into rectangle. Spread with ¼ c. melted butter and then with cinnamon-sugar mixture. Roll up tight, but not too tight. Divide into 12 rolls and place on greased cookie sheet. Repeat with other half of dough. Let rise. Bake for 12-15 minutes at 400.

Cinnamon-Sugar

1c. sugar

1 T. cinnamon

Frosting

1 cube butter

2 dashes salt

2 t. vanilla

6 c. powdered sugar

milk

Sugar Hand Cookies

Ingredients

Cookies:

• 1 1/2 cups granulated sugar
• 1 1/3 cups shortening
• 1 teaspoon vanilla extract
• 1 teaspoon grated orange or lemon zest
• 2 whole eggs
• 2 1/2 teaspoons milk
• 4 cups all-purpose flour, plus more for dusting
• 3 teaspoons baking powder
• 1/2 teaspoon salt

Egg Yolk Glaze:

• 4 whole egg yolks
• 2 drops food coloring per egg yolk, various colors

Frosting:

• 4 cups powdered sugar
• 2 sticks butter
• 2 tablespoons heavy cream
• Dash vanilla extract
• Edible decorations, for decorating

Directions

For the cookies: Cream the granulated sugar, shortening, vanilla and orange zest thoroughly. Add the eggs and beat until light and fluffy. Add the milk and mix. Sift the flour, baking powder and salt, and then blend into the sugar mixture.

Divide the dough in half, slightly flatten between two sheets of waxed paper and refrigerate, about 1 hour (or freeze for 20 minutes).

For the egg yolk glaze: While dough is chilling, separate the eggs, reserving the whites and placing each yolk into an individual small bowl. Add 4 teaspoons water and different food coloring to each yolk and combine to make the egg yolk glaze.

Roll out the dough on a lightly floured surface. Carefully cut around hands using a dull knife. Preheat the oven to 375 degrees F.

Transfer the hand cookies to a lightly greased cookie sheet and paint the cookies (with a soft brush) with the egg yolk glazes.

Bake the cookies, about 6 minutes. Do not allow the cookies to brown.

Transfer the cookies from the oven to a wire rack to cool.

For the Frosting: Simply combine the powdered sugar, butter, heavy cream and vanilla in a food mixer until light and fluffy.

 

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Chocolate Fudge Brownies with Chocolate Buttercream Frosting

Yield: 12 to 16 brownies  Prep Time: 15 minutes | Bake Time: 25 to 30 minutes
For the Brownies:

¾ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter
3 ounces unsweetened chocolate
½ cup granulated sugar
½ cup light brown sugar
2 eggs
1 egg yolk
1 teaspoon vanilla extract
½ cup semisweet chocolate chips

For the Frosting:

6 tablespoons unsalted butter, at room temperature
¼ cup unsweetened cocoa powder
¼ teaspoon salt
1¼ cups powdered sugar
1 tablespoon milk
½ teaspoon vanilla extract
¼ cup heavy cream
3 tablespoons Ovaltine chocolate malt powder

1. Make the Brownies: Preheat oven to 350 degrees F. Butter an 8-inch-square baking dish and line with parchment paper, letting the excess hang over the edges. Butter the parchment paper; set aside.
2. In a small bowl, whisk together the flour, baking powder, and salt; set aside.
3. Bring about an inch of water to a simmer in a medium saucepan. Place a medium, heatproof bowl on top of the saucepan (do not let it touch the water) and add the butter and unsweetened chocolate. Stir occasionally, until the chocolate and butter are completely melted and smooth. Remove the bowl from the saucepan and whisk in the granulated and brown sugars. Whisk in the egg, the yolk, and the vanilla extract. Add the flour mixture all at once, and fold it into the chocolate mixture with a rubber spatula until combined. Fold in the chocolate chips.
4. Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a thin knife inserted in the center comes out clean. Allow to cool completely; meanwhile, make the frosting.
5. To Make the Frosting: Using an electric mixer, cream together the butter, cocoa powder, and salt on medium speed for about 3 minutes (mixture will be thick).
6. Scrape down the sides of the bowl and add the powdered sugar. Mix on low speed to incorporate the sugar, and while the mixer is running, slowly add the milk and vanilla extract. Gradually increase the mixer speed to medium-high, beating until smooth, scraping the sides of the bowl as necessary.
7. In a 1-cup measuring cup, or in a small bowl, mix together the cream and the Ovaltine. Reduce the mixer speed to medium, and pour the cream mixture in a slow, steady stream and mix until thoroughly combined. You can add more powdered sugar a tablespoon at a time, if you would like a stiffer frosting.
8. Spread the frosting onto the cooled brownies, and cut into squares. Store brownies in an airtight container, or tightly wrapped, at room temperature for up to 5 days.

Happy Baking!

Other Judd related blogs/articles you might be interested in:
Family Blog  or    BellaOnline Cleaning

Lemon Buttermilk Cupcakes & Frosting

 

For the cupcakes you will need:

• 2 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• Pinch salt
• 1 1/2 cup granulated sugar
• 1/2 cup unsalted butter at room temp.
• 4 egg whites - room temp
• 2 tbsp grated lemon zest ( I use a lot but it makes them so good!)
• 1 tsp lemon oil or extract
• 1 cup buttermilk - room tem\p
• 1/4 cup freshly squeezed lemon juice

Then you:

1. Preheat your oven to 350 degrees and line two pans with cupcake liners.
2. In a small bowl, mix together flour, baking powder, baking soda and salt.
3. In a bowl, with an electric mixer, beat together sugar and butter until well combined. Add egg whites, one at a time, beating until well combined.  Add lemon zest and lemon oil, beating well. Alternately beat in flour mixture and buttermilk, beating until smooth. Add lemon Juice, beating until just smooth.
4. Scoop batter into pan and bake 20-25 minutes or until tops spring back when lightly touched. Cool in pan on rack 10 minutes, then remove from pan and cool completely.

Strawberry Swiss Meringue Buttercream

Ingredients

Makes 5 cups

• 4 large egg whites
• 1 1/4 cups sugar
• 1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into tablespoons
• 1 teaspoon pure vanilla extract
• 1/4-1/2 cup strawberry puree ( puree either fresh or frozen and thawed strawberries in a blender)

Directions

1. In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees). I use a candy thermometer and gauge it that way instead of sticking my finger into hot sugar egg whites. 
2. Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 6 minutes.
3. Switch to the paddle attachment. With mixer on medium-low speed, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir in strawberry puree with a rubber spatula until frosting is smooth.

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Cherry Cake with Cherry Cream Cheese Frosting

Ingredients:

1 box white cake mix
2 large eggs
1 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon almond extract
1 (21 oz) can homemade cherry pie filling (or canned), divided

Directions:

Preheat oven to 325 degrees. Spray or lightly grease 13 x 9 baking pan.
Measure 1/3 cup of cherry pie filling and set aside to use in frosting.
Mix together on medium speed, dry cake mix, eggs, baking powder, both extracts, and remaining cherry pie filling until well blended.
Pour batter into pan, and level with a spatula.
Bake for 45 minutes or until toothpick comes out clean. Remove cake from oven and allow to cool completely in pan. Frost with cherry cream cheese frosting.

Cherry Cream Cheese Frosting

Ingredients:

2 8-oz packages of cream cheese
1 stick (1/2 cup) unsalted butter
1/3 cup cherry pie filling
2 - 2 1/2 cups powdered sugar
1 teaspoon almond extract
1 teaspoon vanilla extract

Directions:

Soften the cream cheese and butter, but don't let it get warm, just take the chill off. Beat the cream cheese and butter together until creamy. Add in the cherry pie filling and extracts and beat for a minute or two until cherries are broken into small pieces. Slowly add the powdered sugar until completely combined and of spreading consistency. Keep refrigerated until ready to use.

 

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Chocolate Chip Cookie Dough Cupcakes with Cookie Dough Buttercream Frosting

Chocolate Chip Cookie Dough Cupcakes
with Cookie Dough Buttercream Frosting

For the cookie dough:
2 sticks softened butter
3/4 cup sugar
3/4 cup brown sugar
4 tbsp milk
1 tbsp vanilla
2 1/2 cups all purpose flour
1/4 tsp. salt
1 cup mini chocolate chips

For the cupcakes:
3 sticks softened butter
1 1/2 cups light brown sugar, packed
4 large eggs
2 2/3 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup milk
2 tsp. vanilla extract

For the frosting:
3 sticks softened butter
3/4 cup light brown sugar, packed
3 1/2 cups powdered sugar
1/2 tsp. salt
2 tbsp. milk
1 tsp. vanilla extract

Directions:

To make the cookie dough, combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 mins. Beat in milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined. Stir in the chocolate chips. Using a 1.5 tbsp scoop, shape the dough into balls or tubes. Freeze on a parchment lined baking sheet overnight.

To make the cupcakes, preheat the oven to 350° F.  Line two cupcake pans with paper liners (24 total).  In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar.  Beat together on medium-high speed until light and fluffy, about 3 minutes.  Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Combine the flour, baking powder, baking soda, and salt in a medium bowl.  Stir together to blend.  Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated.  Blend in the vanilla.

Using a 3 tbsp scoop, fill the prepared cupcake liners 2/3 full with the cupcake batter. Place a frozen cookie dough ball on the top center of each cupcake.

Bake at 350 for 16-18 mins.

To make the frosting, combine the butter and brown sugar in a mixing bowl and cream on medium-high speed until light and fluffy.  Beat in the powdered sugar until smooth.  Beat in the salt, milk, and vanilla extract until smooth and combined.

Frost the cupcakes and sprinkle with mini chocolate chips!

Makes 24 cupcakes.

Read More http://www.kevinandamanda.com/whatsnew/new-recipes/chocolate-chip-cookie-dough-cupcakes.html#ixzz1dhrCRT7s