Raspberry Cream Pie

Ingredients

CRUST: (can use premade crust instead)

1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/3 cup chopped pecans
1/4 cup butter, melted

FILLING:
1 package (8 ounces) cream cheese, softened
2/3 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped

TOPPING:
1 cup sugar
3 tablespoons cornstarch
3 tablespoons water
2-1/2 cups fresh or frozen raspberries, divided

Directions

1. Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate.
2. In a large bowl, beat the cream cheese, confectioners' sugar and vanilla until light and fluffy. Fold in whipped cream. Spread into crust. Chill until serving.
3. In a small saucepan, combine sugar and cornstarch; stir in water and 1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled.
4. Spread topping over filling. Garnish with remaining berries.

Note: Could try to make this a lemon Raspberry Pie by flavoring the cream with lemon.

Cheryl’s Famous Cinnamon Rolls

INGREDIENTS

SPONGE:

•  1/2 cup (3.75 ounces) granulated sugar
•  1/2 cup neutral-flavored oil
•  2 cups milk, scalded (heat to just below a boil)
•  4 cups (20 ounces) all-purpose flour (I use unbleached)
•  1 tablespoon instant yeast (see note for active dry yeast)

DOUGH:

•  3/4 cup (3.75 ounces) all-purpose flour
•  1/2 teaspoon baking powder
•  1/2 teaspoon baking soda
•  1 1/2 teaspoons salt

FILLING:

•  8-12 tablespoons butter, softened
•  3/4 cup (5.5 ounces) packed light brown sugar
•  1 tablespoon cinnamon
•  1/4 teaspoon cardamom (optional but delicious)

ICING:

•  3 ounces cream cheese, softened
•  8 tablespoons (1 stick, 4 ounces) butter, very soft
•  Pinch salt
•  2 tablespoons milk or heavy cream
•  1/2 teaspoon vanilla extract
•  2 cups powdered sugar

INSTRUCTIONS

1. In the bowl of a stand mixer, add the sugar and oil. Pour in the scalded milk and mix. Let the mixture sit for 15 minutes or so until it is warm but not blazing hot.
2. Add the 4 cups flour and sprinkle the yeast on top of the flour. Mix until no dry streaks remain and scrape down the sides of the bowl if needed. The dough will be loose and wet-looking. Cover the bowl and let the sponge rest until puffy and doubled, 45 minutes to 1 hour, depending on the warmth of your kitchen.
3. Add the remaining 3/4 cup flour, baking powder, baking soda and salt. Mix until the flour is completely incorporated and the dough looks smooth instead of rough and shaggy. It may not necessarily clean the sides of the bowl but it should for a pretty cohesive mass. Add additional flour only if it is too sticky to handle or a small piece of dough won't form a ball in your hands (it's ok if it leaves some doughy residue on your fingers).
4. Scrape the dough into a lightly greased bowl or container, cover with a greased plastic wrap, and let rise until doubled, about an hour.
5. On a lightly floured counter (I use about 2-3 tablespoons flour), roll or pat the dough into about a 18X12-inch rectangle (try to get as close to the 12 inch as possible). Spread the softened butter evenly across the top. 
6. Combine the brown sugar and cinnamon (and cardamom, if using) in a bowl and sprinkle evenly across the top of the butter. Pat down very lightly.
7. Starting with one long end, start rolling the rectangle into a log without pulling and stretching on the dough (but still rolling as tightly as possible). Roll the seam to the bottom and pat the log into an even thickness - it should be about 20 inches long or so at this point.
8. Cut the log into 12 even pieces or 1 inch or slightly larger sections. Place the rolls on a parchment-lined half sheet pan, tucking the loose end of the roll underneath. The rolls should be about an inch apart so they have room to rise. Cover with lightly greased plastic wrap and let rise until noticeably puffy and almost doubled, about an hour.
9. Bake at 350 degrees F for 18-25 minutes until lightly golden and baked through (do not over bake). Let cool until warm before frosting.
10. For the frosting, add the cream cheese and butter to a medium bowl. Whip with a handheld mixer until creamy. Add the salt, milk or cream, and vanilla. Mix again. Add the powdered sugar and whip until light and creamy.
11. Spread the slightly warm rolls evenly with the icing. Serve immediately or let cool completely and serve at room temperature (or warm lightly before serving).

YIELD: 12 LARGE CINNAMON ROLLS

PREP TIME 25 MINUTES

 

COOK TIME 20 MINUTES

 

ADDITIONAL TIME 3 HOURS

TOTAL TIME 3 HOURS 45 MINUTES

NOTES

If you only have active dry yeast, proof the same amount of yeast in a couple tablespoons of warm water and a pinch of sugar until the mixture bubbles and foams, 3-4 minutes. Add it to the recipe per the instructions (when the instant yeast is added).

This recipe doubles great. 

Usually with a yeast dough recipe, I give a big ol' lecture about going by the texture and feel of the dough vs the exact flour amount. With this recipe, the flour amount is important - the dough will probably be softer and slightly stickier than you may be used to - try not to add additional flour. Use the pictures and details in the post to get an idea of how the dough should look and feel. Add additional flour a little at a time only if the dough is too sticky to work with.

These baked cinnamon rolls freeze amazingly well. After they've been frosted and cooled, I'll scoop the rolls one by one into a quart-size ziploc bag, seal and freeze. It gets a little messy with the frosting, but once they are lightly warmed, no one notices - they taste as fresh as the day they were made! It helps to take them out of the bag still frozen and then microwave for a minute or so on 50% power until warm and gooey.

https://www.melskitchencafe.com/the-best-cinnamon-rolls/

Royal Icing

6 cups powdered sugar
8 tsp dried egg whites
½ tsp cream of tartar
¾ cup warm water

Gel food coloring (like Americolor)
Non-alcohol based flavoring (like LorAnn oils) - Cheesecake
Small Spray bottle filled with water (used only for water)

Directions:

1.       Blend the top ingredients together in mixer. Mix on medium speed until glossy peaks form.

2.       At this point you will have pretty thick and stiff icing, like brownie batter or marshmallow fluff then add your flavoring.

3.       Divide frosting into separate bowls. Do as many bowls as you want colors in squeeze bottles. You should be able to have around 4-6 partially filled bottles. The bottles will be around ½  – ¾  full but this will be enough to frost all of your cookies. If you want more colors, make additional frosting.

4.       Add food coloring and spritz with water if needed. The frosting should be able to flow fluidly in one thick stream from a raised spoon. You should have about a 10-15 second flood consistency (frosting should go smooth after ribboning in frosting about 10-15 seconds).

5.       Outline your cookies first. For seamless frosting, fill right away. For a more distinct line, let the outline dry before flooding.

From: Karen Hunter

Pumpkin Sheet Cake with Cream Cheese Frosting

Ingredients:

·         4 large eggs
·         2 cups granulated sugar
·         1 cup vegetable oil
·         1 15 ounce cans pumpkin puree
·         1 teaspoon vanilla
·         2 cups all-purpose flour
·         2 teaspoons baking powder
·         1 teaspoon salt
·         1 teaspoon baking soda
·         1/2 teaspoon ground cloves
·         1 teaspoon ground cinnamon

·         6 ounces cream cheese
·         6 tablespoons butter softened
·         4 cups powdered sugar
·         pinch of salt

Instructions

1.       Preheat oven to 350°F. Place rack in center of oven.

2.       Grease and flour one jelly roll pan. or line with a sheet of parchment paper that has been sprayed with cooking oil.

3.       In a mixing bowl, beat together the eggs, sugar, oil, pumpkin and vanilla.

4.       Add flour, baking powder, salt, baking soda, ground cloves and cinnamon to wet ingredients. Mix all at once, until flour disappears and is blended thoroughly, about 1 minute on low speed.

5.       Spread into prepared pan.

6.       Bake at 350° for 25 to 30 minutes or on 350 convection for about 20 minutes. Cake should spring back lightly when cooked.

7.       Remove from oven and allow to cool.

For frosting:

1.       Beat together the cream cheese, butter, powdered sugar and pinch of salt.

2.       Evenly spread over bars after they have cooled.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

From: https://abountifulkitchen.com/pumpkin-sheet-cake-cream-cheese-frosting/

Macarons

Ingredients:
1 3/4 C Powdered Sugar
1 C Almond Flour, finely ground
1 tsp salt, divided
3 egg whites, at room temperature
1/4 C Sugar
1/2 tsp Vanilla
Gel Food Coloring

Vanilla Buttercream:
1 C unsalted butter, 2 sticks at room temperature
3 C Powdered Sugar
1 tsp Vanilla
3 Tbsp Heavy Cream

Macarons:

1. Separate the yolk in the eggs (use your hands) and let the egg whites come to room temperature.
2. In a food processor, combine the powered sugar, almond flour and 1/2 tsp of salt and process on low speed, until extra fine.  Sift the mixture through a fine-mesh sieve into a large bowl.
3. In a separate large bowl, beat the egg whites and the remaining 1/2 tsp of salt with an electric hand mixer until soft peaks form.  Gradually add the sugar until fully incorporated.  Continue to beat until stiff peaks form.  (You should be able to turn the bowl upside down without anything falling out.)
4. Add vanilla to the egg whites and beat until incorporated.  Add the food coloring and beat until just combined.  
5. Add about 1/3 of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined.  After the last addition of almond flour, continue to fold slowly (30-40 times) until the mixture is like wet sand ribbons and with the spatula you can make a figure 8. 
6. Transfer the macaron batter into a piping bag fitted with a round tip.
7. Place silicone baking mat on baking tray and pipe the macarons in 1 1/2 inch circles spacing at least 1 inch apart.
8. Tap the baking sheet on a flat surface 5 times to release any air bubbles.
9. Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
10. Preheat oven to 300F.
11. Bake the macarons for 17 minutes, don't open the oven door, until the feet are well-risen and the macarons don't stick. 
12. Let them cool on the baking sheet for 15-30 minutes. Transfer the macarons to a wire rack to cool completely before filling. (They should lift right off the baking mat)

Buttercream:

1. In a large bowl add the butter and beat with a mixer for 1 minute until light and fluffy.  Sift in the powdered sugar and beat until fully incorporated.  Add the vanilla and beat to combine.  Add the cream, 1 Tbsp at a time, and beat to combine, until desired consistency is reached. Add flavoring. (Almond extract opt)
2. Transfer the buttercream to a piping bag fitted with a round tip.
3. Add a dollop of buttercream to one macaron shell top it with another macaron shell to create a sandwich.  Repeat with remaining macaron shells and buttercream.
4. Place in an airtight container for 24 hour to bloom. Enjoy!

Yield 30 Macarons
Macros: Cal 132/11F/7C/1P

See Tasty App - How to Make Macarons

Cream Puffs

1 C Water

1/2 Butter or Margarine

1 C Flour

4 Eggs

Filling - pudding or can make mini sandwiches 

Directions:

1. Heat oven to 400 degrees.  
2. In a sauce pan on the stove melt butter and then add water.  Then bring to a rolling boil.  
3. Over low heat vigorously stir the flour for 1 minute or until mixture forms a ball. Then remove from heat.
4. Add eggs and beat in with hand mixture until smooth.
5. For bite size dessert: use #50 cookie scoop to scoop onto a cookie sheet. Bake for 25-30 minutes or until they are puffed and golden. 
6. For mini sandwiches: Drop dough by scant 1/4 cup fouls 3 inches apart onto untreated baking sheet. Bake 35-40 minutes or until puffed and golden.
7. Cool away from draft. Then cut of tops and pull out any filaments of soft dough.
8. Fill puffs with pudding or whipped cream.  
9. Replace tops; dust with powdered sugar and refrigerate until serving time.

Yield: 30 dessert size cream puffs or 12 cream puffs - sandwiches

German Pankcakes

6 Large Eggs

1 Cup Milk

1 Cup Flour

1/2 tsp Salt

2 Tbls melted butter

Preheat oven to 400 degrees.  Place the first 4 ingredients into a blender and blend until smooth.  Pour melted butter into a 9x13 baking dish and tilt to cover the dish.  Add batter and bake until puffed and golden brown.  About 20 minutes.  Remove from oven and dust with powdered sugar serve with fresh berries and syrup.

Earthquake Cake

*Spray the pan!*

1st Layer:

-1 Cup Chocolate Chips

-1 Cup Coconut

2nd Layer:

-German Chocolate Cake Mix

 

Prepare as directed on box. Pour over 1st layer

3rd Layer: 

Melt together in a sauce pan

- 1 cup butter

- 8 oz Cream Cheese

-1 lb Powdered Sugar

Pour over (around) first 2 layers

Bake 350 degrees 45-50 minutes.  May overflow in oven (put down foil in bottom of oven).