Starbucks Lemon Loaf -Linda
Ingredients
1 1/2 C. flour
1/2 tsp. baking powder
1/2 tsp. salt
3 eggs at room temperature
1 C. sugar
2 Tbsp. butter, softened
1 tsp. vanilla
2 tsp. lemon extract
1/3 C. fresh lemon juice
1/2 C. oil
zest of 1 lemon
Glaze
1 C. powdered sugar
2 Tbsp. milk
1/2 tsp. lemon extract
juice of 1/4 lemon
Instructions:
1. Preheat oven to 350 / Prepare 9/5 loaf pan or 6 mini pans.
2. In large bowl combine flour, baking soda, baking powder and salt.
3. In a medium bowl combine egges, sugar, butter, vanilla, lemon extracts and lemon juice with a mixer.
4 Scrape bottom to make sure all is combined.
5. Pour dry ingredients into wet ingredients and blend until smooth scraping sides and bottom of bowl.
6. Add oil and lemon zest. Mix well.
7. Pour into prepared loaf pan(s) and bake for 45 minutes (9x5) or 25 minutes (mini's) insert toothpick to test... it must come out clean.
8. Remove from oven and let stand 3 minutes
9. Prepare glaze... whisk to combine
10. Remove bread from pan(s) onto wire rack. Make sue and put a cookie sheet under the rack. Pour glaze over bread. Cool completely on rack.
Rhubarb Curd:
400 grams rhubarb (about 10 - 15 stalks)
1/3 C. sugar
6 egg yolks
3/4 C. sugar
a pinch of salt
1 tsp. lemon zest (optional but recommended)
50 grams (1 square) unsalted butter, cut into chunks
Wash & chop rhubarb into 1/2" chunks. There's no need to peel, but if your stalks are particularly large, you might trim off any tough parts. Stir the rhubarb and 1/4 cup sugar together and let sit for about 10 minutes. Place in a medium sized pot with about 1/4 cup of water and cook over low heat until you can no longer see whole pieces. Turn off the heat and let cool to room temperature. Blend to a smooth puree if you desire (this will remove any remaining little stringy bits, but isn't necessary).
If you are making the bars, pause at this point to make and bake the crust.
In a double boiler (or a bowl over boiling water), whisk the egg yolks, remaining sugar and salt. Whisk until well combined and warm. Add about 1 cup of the sewed rhubarb and lemon zest. Keep stirring until the mixture is warm again. Check for taste and add more of the pureed rhubarb until you get the desired flavor and color. Remove from heat and stir in the butter chunks.
If you are not using the curd immediately, let it cool to room temperature and then store refrigerated for up to a week. This recipe makes more curd than you'll need for the rhubarb bars.
Rhubarb Bars:
Makes about a dozen.
4 oz. butter, room temperature
1 cup flour
1/4 cup sugar
a pinch of salt
about 1/2 of the Rhubarb curd recipe from above
Powdered sugar for dusting (optional)
Preheat oven to 350 degrees.
Place the butter, flour, sugar and salt in the bowl of a mixer. Start on low speed (to keep the flour from flying everywhere), stir until it resembles course crumbs. Then increase speed slightly and continue to mix until a soft dough forms.
Take the dough and press it into a 9"x5" baking dish. Let rest at room temperature for about 15 minutes, and then bake until it is lightly golden, about 20 minutes. While the dough is baking, finish preparing the curd.
Pour enough curd onto the crust to make a layer a little less than 1/4" thick, and bake for another 10 minutes, until the curd has set. Cool to room temperature. Refrigerate if desired (its easier to slice when chilled, but not necessary. Dust with powdered sugar before slicing.
Magic Cookie Bars -Diane
1/2 C. butter
1 1/2 C. graham cracker crumbs
1 14 oz. can Eagle Brand sweetened condensed milk (not evaporated)
2 C. semi sweet chocolate chips
1 1/3 C. flaked coconut
1 C, chopped nuts -walnuts or peacans (optional)
1. 350 degrees preheat in 9x13" backing pan melt butter in oven.
2. Sprinkle graham cracker crumbs over butter. Pour Eagle brand evenly over crumbs and top with remaining ingredients.
3. Bake 25 Min or until lightly browned
Cool. Chill if desired, cut into bars, store covered at room temp.
(Very rich, I cut into small bars)
Grandma Beans Cake Mix Cookies
1 German Chocolate cake mix
1 cup coconut
1 cup chocolate chips
1 cup nuts
- mix together
Add: 1 egg, 1/4 cup milk and 1/3 cup melted margarine.
Mix all together.
Mixture will be very dry.
Bake at 375 degrees for 10 minutes.
Cake Mix Cookie Bars (Jill)
Prep Time: 5 minutes
Cook Time: 20-30 minutes
Ingredients:
1 Box yellow cake mix (I use Betty Crocker)
1 small box instant vanilla pudding
1/4 cup water
3/4 cup vegetable oil
2 eggs
1 cup chocolate chips. -I used 1/2 cup holiday mini M&M's and 1/2 cup milk chocolate chips
Directions:
Preheat oven to 350 degrees.
Combine cake mix, pudding, water, vegetable oil, eggs and chocolate chips or M&M's in a large bowl.
Pour the batter (it's going to be thick) into a greased 10x13 baking dish. I sprayed my dish with non-stick cooking spray, which worked well.
Bake your bars for 20-30 minutes. (I took mine out at 25).
It may look sort of raw in the middle, but if the edges are just golden and starting to get crispy, it's probably perfect.
Banana Cake with Cream Cheese Frosting (Lori)
1 yellow or white cake mix
2 eggs
1 cup water
2 bananas
3/4 tsp. soda
6 Tbsp. Sour Cream
Mix together all ingredients & pour into a greased & floured cake pan. Bake 350 degrees for 35 - 40 minutes or until toothpick comes out clean. Cool completely.
Cream Cheese Frosting
1 pkg. cream cheese, softened
1 cube butter, softened
2 cups powdered sugar
1 tsp. vanilla
Mix together all ingredients until smooth. Frost cake and top with sliced strawberries and blueberries if desired. (This is a fun recipe to decorate the cake with fruit to look like the flag).
White Chocolate Raspberry Cheesecake Cookies (Mary Kae)
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 36 cookies
Serving Size: 1 cookie
Ingredients:
4 ounces cream cheese, softened
1/2 c. butter, softened
2 Tbsp shortening
1/2 c.brown sugar
2 eggs
2 (7 ounce) boxes Jiffy raspberry muffin mix
3/4 c. all-purpose flour
1 1/2 c. white chocolate chips
Instructions:
Beat together cream cheese, butter, shortening and brown sugar in a large mixing bowl until combined. Add eggs beating after each addition.
Mix in muffin mix and flour until just combined. Add white chocolate chips and stir until incorporated.
Chill dough in the refrigerator at least 30 minutes.
Preheat oven to 350 degrees. Line baking sheet with Silpat mat or lightly grease baking sheets.
Scoop cookie dough mix onto baking sheets. Bake 10-12 minutes or until golden brown on edges.
In between baking batches of cookies make sure to store the dough in the refrigerator.
Hey guys--
I already gave this to a couple people, but I'm not sure I was totally correct on all the amounts, so here it is again, just in case. Granola bars-- my family won't even let me buy them from the store any more. (Jill)
Granola Bars
In a mixing bowl, combine:
2 & 1/2 cups quick oats
1/4 cup shredded coconut
1 cup Rice Krispies
1/4 cup chia seeds
1/4 cup ground flax seed
(I added the chia & flax. If you don't want/have it, just up the oats to 3 cups)
In a small pot, put:
1/2 a stick of butter (1/4 c. I'm told you can also use coconut oil)
1/4 cup honey
1/2 cup brown sugar
Bring to a boil & boil for 3 mins 15 seconds. Take off heat and add:
1 tsp vanilla
Pour hot mixture onto dry ingredients & mix until well blended. Put mixture into a 8x8 pan (bigger or smaller depending on how thick you want them) that you have lined with plastic wrap. Add mini chocolate chips, mini m&m's or nuts as desired. Pack them down firm by using another piece of plastic wrap. Refrigerate for 20 mins & then cut into granola bars. *If you let the granola cool completely, they tend to crumble when cut.
Separate & store in fridge.
**The nice thing about granola bars is that once you've tried it, you can experiment and add or take out just about whatever you want.
3 Egg whites
1/2 tsp. cream of tarter
3/4 cup sugar
1/4 tsp. peppermint extract
Red paste food coloring
In a mixing bowl, beat egg whites until foamy. Add cream of tarter; beat on medium speed until soft peaks form. Gradually add sugar, 1 Tablespoon at a time, beating on high until stiff peaks form and sugar is dissolved, about 6 minutes. Beat in peppermint extract.
Cut a small hole in the corner of a pastry bag; insert star tip #21. On the inside of the bag, brush 3 evenly spaced 1/4 inch strips of red food coloring from the tip to three-fourths of the way to the top of the bag. Carefully fill bag with meringue.
Pipe 3 inch candy canes onto parchment-lined baking sheets. Bake at 225 degrees for 25 minutes; rotating baking sheets to a different oven rack. Bake 25 minutes longer or until firm to the touch. Turn oven off; leave cookies in oven with door ajar for at least 1 hour or until cool. Yield: 4 dozen.
Eggnog Snowman Cookies (Lori)
3/4 cup butter, softened
1/3 cup plus 4 Tbsp eggnog
1 egg
1 tsp vanilla
2 1/2 cups flour
1 tsp. baking powder
1/2 tsp ground nutmeg
1/4 tsp salt
3 cups powdered sugar
1-2 food colors
Semisweet mini-chocolate chips
1. With an electric mixer, beat sugar and butter in large bowl until creamy. Beat in 1/3 cup of the eggnog, egg and vanilla until blended.
2. Divide dough in half; wrap each half in plastic wrap. Refrigerate until firm (at least 1 hour).
3. Heat oven to 375 degrees. Roll out dough on lightly floured surface one half at a time (keeping remaining dough refrigerated), to 1/4 inch thickness. Cut with 3 - 4 inch snowman cookie cutter.
4. place 2 inches apart on ungreased cookie sheets. Bake 8 - 10 minutes, or until edges are lightly browned. Cool completely on wire rack.
5. To make frosting, mix powdered sugar and remaining egg-nog in small bowl until smooth. Divide 1/3 of frosting between 2 small bowls. Tint each with food color as desired. Frost snowme with white frosting. Use tinted frosting to decorate. Add mini-chocolate chips for eyes and buttons.
1 1/2 cups sugar
1/3 cup + 1 Tbsp. cornstarch
1 1/2 cups water
3 egg yolks, slightly beaten
3 Tbsp. butter
2 tsp. grated lemon peel
1/2 cup lemon juice
In medium sauce pan, mix sugar and cornstarch. Gradually stir in water. Cook over medium heat stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Gradually stir at least 1/2 the hot mixture into egg yolks. Blend into hot mixture pan. Boil and stir 1 minute. Remove from heat; stir in butter, lemon peel & juice. Fill pie shell. Heap on meringue and bake 10 minutes.
Meringue
Beat 3 egg whites and 1/4 tsp. cream of tarter until foamy. Beat in 6 Tbsp. sugar (1 Tbsp. at a time). Do not under beat! Add 1/2 tsp. vanilla. Heap on lemon filling while it's still hot.
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