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Sweet Treats

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Sweet Treats - Page Text Content

S: SUMMER 2011

FC: Angela Gupta | Sweet Treats

2: Table of Contents | Cookies 4 Chocolate Chip Cookies 5-6 Gingersnap Cookies 7-8 Chocolate Chip Oat Cookies 9-10 Watermelon Cookies 11-12 Muffins 13 Blueberry Muffins 14-15 Banana Muffins 16-17 Double Chocolate Chip Muffins 18-19 Chocolate Chip Muffins 20-21

3: Cakes 22 Chocolate Cinnamon Cake 23-24 Black Magic Cake 25-26 Chocolate Chip Cookie Ice Cream Cake 27-28 Other 29 Lemon Bars 30-31 Brownies 32-33 Pumpkin Pie 34-35 Apple Crisp 36-37 Other Resources 38 Cooking Terminology 39 Kitchen Equipment 40 Food Safety 41

4: Cakes | 22

5: Muffins | 13

6: Other Delights | 29

7: Cookies | 4

8: 5

9: Chocolate Chip Cookies | Ingredients: Servings: 60 1/2 cup shortening 1/2 cup butter 1 cup packed brown sugar 1/2 cup granulated sugar 1/2 teaspoon baking soda 2 eggs 1 teaspoon vanilla extract 2-1/2 cups all-purpose flour 2 cups chocolate chips Directions: 1. In a large mixing bowl, beat shortening and butter with an electric mixer on medium to high speed for 30 seconds. 2. Add brown sugar, granulated sugar and baking soda. Beat until combines, scraping sides of a bowl occasionally 3. Beat in eggs and vanilla until combined. 4. Beat in as much of the flour as you can with a mixer. Using a wooden spoon, stir in any remaining flour. 5. Stir in chocolate chips, and if desired nuts. 6. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. 7. Bake in a 375 degrees F oven for 8 – 10 minutes or until edges are lightly browned. | 6

10: 7

11: Ingredients: Servings: 30 2 cups all-purpose flour 1 tablespoon ground ginger 2 teaspoons baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 3/4 cup shortening 1 cup white sugar 1 egg 1/4 cup dark molasses 1/3 cup cinnamon sugar Directions: 1.Preheat oven to 350 degrees F. 2. Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl. 3. Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1-inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet. 4. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an airtight container. | Gingersnap Cookies | 8

12: Chocolate Chip Oat Cookies | 9

13: Ingredients: Servings: 24 1 cup butter 1 cup shortening 1-1/2 cup brown sugar 1 cup white sugar 2 eggs 2 teaspoons vanilla extract 2 teaspoons baking soda 1/2 teaspoon salt 2 cups chocolate chips 2 cups all-purpose flour 2 cups quick-cooking oats Directions: 1. Preheat oven to 350 degrees Fahrenheit. 2. Combine flour, baking soda, and salt. In another bowl, combine soften butter with shortening, white sugar, brown sugar and vanilla. Beat until creamy. 3. Beat in eggs. Gradually add flour mixture and mix well. 4. Bake on ungreased cookie sheet for 8-10 minutes. | 10

14: Watermelon Cookies | 11

15: Ingredients: Servings: 30 2 cups all-purpose flour 1-1/2 baking powder 1/2 teaspoon salt 1/3 cup butter 1/2 cup shortening 3/4 cup white sugar 1 egg 1 tablespoon milk Directions: 1. Combine flour, baking powder, and salt in a small mixing bowl. 2. In another bowl, beat butter and shortening with an electric mixer at medium speed until fluffy. Gradually add sugar, beating well. Stir in egg, milk and vanilla. 3. Gradually add flour mixture to creamed mixture, mixing well. 4. Add small amount of red food colouring to colour dough as desired, beating until blended. Shape dough into a ball; cover and chill for at least 3 hours. 5. Preheat oven for 350 degrees Fahrenheit. 6. Take the dough out of the refrigerator. Roll the dough to inch thickness on a lightly floured surface. Cut dough with a 3-inch round cookie cutter; cut circle in half. Repeat. 7. Bake for 8-10 minutes (do not brown). 8. Make the frosting: combine powdered sugar and water, mixing until smooth. Add a small amount of food colouring, mixing until blended. Dip round edge of each cookie in green frosting, and place cookie on wax paper until frosting is firm. | 1 teaspoon vanilla extract 4 drops red food colouring 5 drops green food colouring 1 cup chocolate chips 1 cup icing sugar 2 tablespoons water | 12

16: Blueberry Muffins | 14

17: Ingredients: Servings: 8 1-1/2 cups all-purpose flour 3/4 cup white sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup vegetable oil 1 egg 1/3 cup milk 1 cup fresh blueberries 1/2 cup white sugar 1/3 cup all-purpose flour 1/4, cubed butter 1-1/2 teaspoons ground cinnamon Directions: 1. Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners. 2. Combine 1- cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1-cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture. 3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. 4. Bake for 20 to 25 minutes in the preheated oven, or until done. | 15

18: Banana Muffins | 16

19: Ingredients: 1-1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 3 mashed, large bananas 3/4 cup white sugar 1 egg 1/3 cup, melted butter Directions: 1. Preheat oven to 350 degrees F. Coat muffin pans with non-stick spray, or use paper liners. 2. Sift together the flour, baking powder, baking soda, and salt; set aside. 3. Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans. 4. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped. | Servings: 12 | 17

20: Double Chocolate Chip Muffins | Ingredients: 2 cups all purpose flour 1/2 cup unsweetened cocoa powder 1-1/2 cups white sugar 1/2 teaspoon baking soda 2 teaspoons baking powder 1/4 teaspoon salt 1-1/4 teaspoons milk 1 egg 2 tablespoons vegetable oil 1 teaspoon vanilla extract 1 cups chocolate chips | Servings: 12 | 18

21: Directions: 1. Preheat oven 350 degrees F. 2. In a medium bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt. 3. In a large bowl, beat the rest of the ingredients. Mix well. Add chocolate chip. 4. Bake 20-25 minutes | 19

22: Chocolate Chip Muffins | 20

23: Ingredients: 2 cups all-purpose flour 1/2 cup white sugar 3 teaspoons baking powder 1/2 teaspoon salt 3/4 cup milk 1/3 cup vegetable oil 1 egg 3/4 cup chocolate chips 3 tablespoons white sugar 2 tablespoons brown sugar Directions: 1. Preheat oven 400 degrees F 2. In a medium bowl, combine flour, cup white sugar, baking powder, chocolate chips, and salt. Mix well. In a small bowl, combine milk, oil, and egg; stir just until dry ingredients are moistened (batter will be lumpy). 3. Fill muffin cups 2/3 full, sprinkle tops of muffins before baking with 3 tablespoons white sugar and 2 tablespoons of brown sugar. 4. Bake for 20-25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm | 21

24: Chocolate Cinnamon Cake | Frosting: 1/2 cup butter 1/3 cup whipping cream 1/4 cup baking cocoa 1-1/2 teaspoon ground cinnamon 3 cups icing sugar 1 teaspoon vanilla extract | Ingredients: 2 cups all-purpose flour 2 cups sugar 1-1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1 cup water 1/2 cup buttermilk 1 teaspoon vanilla extract 1 teaspoon baking soda 1/2 cup vegetable oil 2 eggs 1/4 cup baking cocoa 1/2 cup butter Directions: 1. In a mixing bowl, combine the flour, sugar, ground cinnamon, and salt. 2. In a saucepan, combine water, oil, butter, and cocoa. Bring to boil over medium heat. Pour over dry ingredients. Mix well. 3. Add the eggs, buttermilk, vanilla and baking soda; mix well. 4. Pour into a greased and floured 15-in x 10-in x 1-in baking pan. Bake at 375 degrees Fahrenheit for 15-20 minutes, or until toothpick inserted near the center comes out clean. 5. Meanwhile, for frosting combine butter, cream, cocoa and cinnamon in a saucepan. 6. Cook and stir over medium heat, beat in sugar and vanilla until smooth. Carefully spread over hot cake. Cool completely. | Serving: 25 slices | 23

25: ... | 24

26: Black Magic Cake | 25

27: Ingredients: Servings: 24 1 3/4 cups all-purpose flour 2 cups white sugar 3/4 cup unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 2 eggs 1 cup strong brewed coffee 1 cup buttermilk 1/2 cup vegetable oil 1 teaspoon vanilla extract Directions: 1. Preheat oven to 350 degrees F. Grease and flour two 9 inch round cake pans or one 9x13 inch pan. 2. In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center. 3. Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans. 4. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. 5. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired. | 26

28: Chocolate Chip Cookie Ice Cream Cake | 27

29: Servings: 12 Ingredients: 1 (18 ounce) package small chocolate chip cookies 1/4 cup margarine, melted 1 cup hot fudge topping 2 quarts vanilla ice cream 1 cup whipped cream 12 cherries Directions: 1. Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes. 2. Meanwhile, soften 1 quart of ice cream in microwave or on countertop. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes. 3. Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight. To serve, garnish with remainder of fudge topping, whipped cream and cherries. | 28

30: Lemon Bars | 30

31: Crust: 1 cup all-purpose flour 1/4 cup white sugar 1/2 teaspoon salt 1/2 cup cold, unsalted butter Powdered Sugar for decor. Directions: 1. Preheat oven at 350 degrees Fahrenheit. In a bowl, use a whisk to stir together the flour, sugar and salt until evenly blended. 2. Put the butter on a cutting board. Using a knife, cut into small cubes. Add the cubes in the bowl. Mix until the mixture looks like course crumbs, with some chunks the size of peas. 4. Gather the mixture and pat it into a prepared baking pan, making an even layer. This will be the crust. Put the pan in the oven for 15-20 minutes or until lightly golden. 6.Holding the lemon over the cutting board, rub it over a small shredder. Use short strokes and turn the lemon as you work to rub off the zest and add it to the large bowl. 7.Cut the lemon in half. Twist the lemon halves over the cane of the juicer to extract the juice. Pick out and throw away any seeds. Measure out 2 tablespoons lemon juice and add it to the bowl with the zest. 8.Add the eggs and the white sugar to the bowl with the lemon mixture. Using the electric mixer on low speed increase the speed to high. When ingredients are well mixed. Beat until mixture is pale and foamy or 1-2 minutes. 9.Whisk together the flour and baking powder in the small bowl. Whisk the flour mixture into the lemon mixture. 10.Remove the crust rom the oven and place it down. Pour the lemon mixture over the hot crust. 11.Return the pan to the oven and bake until filling is set and lightly golden on top. This can take 25-30 minutes. 12.Once cooled, decorate with powdered sugar. | Filling: 1 lemon 2 large eggs 1 cup white sugar 1/2 teaspoon baking powder 2 tablespoons all-purpose flour | Ingredients: | Servings: 30 | 31

32: Brownies | 32

33: 33 | Ingredients: 1/2 cup Vegetable Oil 1 cup white sugar 1 teaspoon vanilla extract 2 eggs 1/2 cup all-purpose flour 1/3 cup cocoa powder 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup chopped walnuts (optional) Directions: 1.Preheat oven at 350oF 2.In a medium bowl, mix together the oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa and baking powder, salt; gradually stir into the egg mixture until well blended, stir in walnuts, if desired. Spread the butter evenly into the prepared pan 3.Bake for 20-25 minutes, or until brownies start to pull away from the edges. Let it cool on a wire rack and cut into squares.

34: 34

35: Ingredients: Servings: 8 1 (15 ounce) can pumpkin 1 (14 ounce) can sweetened condensed milk 2 large eggs 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1 (9 inch) unbaked pie crust Directions: 1. Preheat oven to 425 degrees F. 2. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes. 3. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. 4. Cool. Garnish as desired. | Pumpkin Pie | 35

36: Apple Crisp | Ingredients: Servings: 6 4 medium sized, sliced tart cooking apples 3/4 cup packed brown sugar 1/2 cup all-purpose flour 1/2 cup quick-cooking oats 1/3 cup, softened butter 3/4 teaspoon ground cinnamon 3/4 teaspoon ground nutmeg if desired, serve with ice cream, or cream Directions 1. Heat oven to 375 degrees Fahrenheit. Grease bottom and sides of a square pan 8-in x 8-in x 2-in with shortening or butter. 2. Spread sliced and peeled apples in pan. Mix remaining ingredients together. Sprinkle mixture over apples. 3. Bake for 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with ice cream. | 36

37: 37

38: Other Resources | 38

39: Food Safety | A checklist to ensure that you are safe in your kitchen at all times: - wash hands frequently, with warm running water and soap - remove loose fitting clothing when cooking - wear an apron - tie back hair - always use a cutting board when using a knife. - always cut away from the body - wash knives one at a time, not with other tools and put them away as soon as you are finished. - always use oven mitts or pot holders on hot items - Put out grease fires by covering the pot with a lid or using baking soda or a fire extinguisher designed for grease fires. - Pierce all foods with nonporous skins before cooking - keep electrical appliances and their cords away from water. - Grasp plug (not cord) when removing from outlet. - Do not use frayed, cracked, or torn electrical cords. - Keep surfaces free of grease, especially around the oven and stovetop - Do not leave foods outside for more than two hours at room temperature. - Wash all utensils and non-electrical equipment with water before using. - On a shopping trip, buy the frozen foods first. - Make sure your freezer is kept at -18 degrees C. and your refrigerator is kept at 4 degrees C. | 39

40: Cooking Terminology | Beat: to mix ingedients thoroughly with a spoon or beater. To mix with a spoon, an over-and-over motion is used, beating hard ad quickly. Bake: to cook breads, cookies, vegetables, casseroles, and some meats in the oven. Baste: to brush or pour a liquid over a food as it cooks. Chop: To cut food nt small, irregular pieces. Cream: To beat together ingredients ch as sugar and butter. Cube: to cut food into small square pieces Dredge: to coat a food with dry ingredients, such as flour or crumbs. Fold: to gently mix delicate ingredients with a rubber scraper or wooden spoon. Grate: to cut food into small pieces or shreds by pressing and rubbing the food against a rough surface. Mince: to cut food into very small, irregular pieces. Pare: to cut off a very thin layer of the peel. Preheat: To turn the stove on before cooking to reach th desired temperature. Sift: to force one or more dry ingredients through a screen to add or remove air, or to mix two ingredients. Slice: to cut a food n large, thin pieces. Whip: to incorporate air into a mixture to make it light and fluffy. Zest: The outside peel of a fruit or vegetable. | 40

41: Cutting Board: Protects the counter or table white cutting Oven Mitts: Protects hands when removing items from the oven. Sifter: Eliminates lumps in flour or adds air to dry ingredients Rubber Scraper: Scrapes food from bowls. Grater: Cuts food into smaller pieces or shreds by pressing and rubbing the food against a rough surface. Chef's Knife: Slices, chops and dices food. Paring Knife: Cuts a very thin layer from fruit and vegetables. Rotary Beater: Mixes and whips foods by counter Peeler: peels a thin layer off of a food by rubbing the peeler against th food. | Kitchen Equipment | Peeler | Chef's Knife | 41

42: Pumpkin Muffins

43: "Autumn is a second spring when every leaf is a flower." - Albert Camus | Ingredients: Servings: 12 1 small sugar pumpkin 3 cups all-purpose flour 2 cups white sugar 2 teaspoons baking soda 1/2 teaspoons baking powder 2 teaspoons ground cloves Directions: 1.Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners. 2.Split pumpkin in half. Remove seeds and strings. Place on baking sheet, cut side down. Cover with foil and bake in preheated oven until tender, about 90 minutes. Remove pumpkin pulp and puree in blender. Measure out 2 cups pumpkin puree; set aside. 3.In a large bowl, stir together flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice and salt. In a separate bowl, beat together 2 cups pumpkin puree, vegetable oil and eggs. Stir pumpkin mixture into flour mixture until smooth. Scoop batter into prepared muffin cups. 4.Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean. | 2 teaspoons ground cinnamon 2 teaspoons ground nutmeg 1 teaspoon ground allspice 1 teaspoon salt 2/3 cup vegetable oil 3 eggs

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Angela Gupta
  • By: Angela G.
  • Joined: over 6 years ago
  • Published Mixbooks: 7
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About This Mixbook

  • Title: Sweet Treats
  • Baking Delights!
  • Tags: None
  • Published: about 5 years ago

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