This is my first attempt at Challah Bread – it was delicious! Unfortunately, I can’t find the recipe I used, although I’m sure I wrote it down around here somewhere – it was at least a few months ago (not exactly on top of things here at the moment!) A photo will have to suffice for now. 🙂
Braiding the bread was really fun. A did find a tip that said to start braiding in the middle – do one side, then the other.
Next I may try my hand at brioche, which also requires braiding. Food tastes better when it’s braided!
Key Lime Pie
1 baked pie shell or 1 graham cracker crust ( 8″)
4 egg yolks
5 ounces lime juice (if you can find Key limes it is better), otherwise 10-12 limes
1 can condensed milk
2 tsp. grated lime peel
Green food coloring if desired
Combine the egg yolks and milk, stir in the juice; this takes a while.
Pour into the prepared pie shell, bake at 350: for 20 minutes.
Let cool on a rack for 20 minutes then refrigerate to set the filling.
Top with whipped cream topping:
1/2 cup heavy cream
1 tsp. powdered sugar
Beat together until stiff. Can double.
Sour Cream Peach Muffins
1 1/2 cup brown sugar
2/3 cup oil
1 cup sour cream
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon baking soda
2 1/2 cups flour
1 1/2 cups peaches, fresh or canned, drained and chopped
1/2 cup chopped nuts
Combine brown sugar and oil and egg in a mixing bowl. In another bowl, mix sour cream, salt, vanilla and baking soda. Add this to the mixing bowl and slowly blend in flour. Do not overmix. Fold in peaches and nuts. Pour into muffin cups and sprinkle with sugar and/or cinnamon. Put a bit of butter on top of each. Sprinkle nuts on top for more nuttier flavor. Bake at 325 degrees for 30 minutes. Makes 15-20 muffins.
Cream Cheese Frosting
8 oz. cold cream cheese
5 Tbsp. softened butter
2 tsp. vanilla
2 cups powdered sugar (sifted after measuring)
Beat 8 oz. of cold cream cheese (not rock solid, but you can use it straight from the refrigerator) with butter and vanilla until combined. Gradually add the powdered sugar until you reach a consistency and sweetness that fits your taste. Easy!
This recipe is really smooth, like a frozen fudgicle.
2 1/4 cups water
1 cup sugar
3/4 cup unsweetened Dutch-process cocoa powder
pinch of salt
6 ounces bittersweet or semi-sweet chocolate, finely chopped
1/2 teaspoon vanilla extract
In a large saucepan, whisk together 1 1/2 cups of the water with the sugar, cocoa powder, and salt. Bring to a boil, whisking frequently. Let it boil, continuing to whisk, for 45 seconds.
Remove from the heat and stir in the chocolate until it’s melted, then stir in the vanilla extract and the remaining 3/4 cup water. Transfer the mixture to a blender and blend for 15 seconds. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions. (If the mixture has become too thick to pour into your machine, whisk it vigorously to think it out.)
(I believe this recipe is by David Lebovitz, although I found it in various places on the internet.)
Chocolate Buttercream Frosting
6 tablespoons butter, softened
Cocoa powder, see below
2 2/3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
For light chocolate frosting use 1/3 cup cocoa powder. For medium chocolate frosting use 1/2 cup cocoa powder. For dark chocolate frosting use 3/4 cup cocoa powder.
In mixer bowl cream the butter. Add the cocoa and powdered sugar alternately with milk. Beat to spreading consistency, adding more milk if needed. Blend in vanilla.
1 lb. confectioner’s sugar
1/4 lb. butter (marg)
1/8 teaspoon salt
1 teaspoon vanilla
3-4 tablespoons milk
Cream 1/3 sugar with butter and salt in large bowl. Blend extract, 2 tablespoons milk and rest of sugar. Gradually stir in rest of milk until it looks spreadable.
If you don’t want it to be quite as sweet, replace butter with cream cheese. (4 oz. cream cheese – 1/8 lb. butter)
Aunt Hester’s Dessert
1 1/2 sticks (3/4 cup) butter or margarine
1 1/2 cups flour
1 cup chopped nuts
8 oz. cream cheese
1 cup confectioner’s sugar
1 cup Cool Whip
2 packages INSTANT pudding
3 cups milk
1 tsp. sugar
Melt margarine and combine with flour and nuts, then pat into a 9×13 in pan. Bake for 25 minutes at 350 degrees and then cool. Cream together the cream cheese and the confectioner’s sugar and add the Cool Whip. Spread this concoction over the cooled crust. Mix the pkgs. of pudding with milk and tsp. of sugar, and spread this over the cream cheese layer and chill. Top with remainder of Cool Whip and more chopped nuts.
Note: You can use any kind of pudding, even two different kinds, spreading one kind on one half of the pan and the other kind on the other half – good for satisfying everyone. One popular combination is half chocolate, half lemon.
Apple Streusel Muffins
2 cups flour
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 1/4 teaspoons vanilla extract
1 1/2 cups chopped apples
1 1/2 cups shredded apples
1/3 cup brown sugar
1 tablespoon flour
1/8 teaspoon cinnamon
1 tablespoon butter, softened
In mixing bowl, mix flour, cinnamon, nutmeg, baking powder, baking soda, and salt, and set aside.
In large mixing bowl mix butter and sugars until creamy. Add eggs and mix. Mix in shredded and chopped apples and vanilla. Gradually stir in flour mixture until well mixed. Batter will be thick.
To mix topping, combine brown sugar, flour, cinnamon, and butter in a small bowl and mix with a fork to get smallish crumbly chunks.
Grease regular-sized muffin tins (or use paper liners) and fill each space with muffin batter. Then, sprinkle about a half teaspoon of streusel topping on each muffin.
Bake at 375F for 20 minutes or until a toothpick inserted into the muffin comes out clean. Makes about 16 muffins.
4 cups sliced pared tart apples (medium size)
2/3 to 3/4 cup brown sugar (packed)
1/2 cup all purpose flour
1/2 cup oats
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
1/2 cup butter or margarine (softened)
Heat oven to 375 degrees. Grease square pan, 8X8X2 inches. Place apple slices in pan. Mix remaining ingredients thoroughly. Sprinkle over apples. Bake 30 minutes or until apples are tender and topping is golden brown. Serve warm, and if desired, with light cream, dream whip, or ice cream.