Tag Archives: Sugar

Summertime Blueberry Muffins

Summertime Blueberry Muffins
 
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 18
 
Ingredients
  • ½ cup butter
  • 1¼ cups white sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup milk
  • 2 cups fresh blueberries
  • ¼ cup white sugar
Instructions
  1. Preheat oven to 375 F.
  2. Line muffin pans with paper liners.
  3. In a large bowl, cream butter and 1¼ cup sugar until light and fluffy.
  4. Add eggs and mix well.
  5. Mix flour, baking powder and salt together and mix well.
  6. Add flour mixture and milk and mix well.
  7. Fold in berries.
  8. Fill muffin cups and sprinkle with the remaining ¼ cup of sugar.
  9. Bake for 30 minutes.
  10. Allow to cool in pans for approximately 30 minute before removing them from pans.

 

Club Night Rice Pudding

Club Night Rice Pudding
 
Author:
Recipe type: Main
Cuisine: American
 
Ingredients
  • 1 quart whole milk
  • 1 pint heavy cream
  • ½ tsp salt
  • 1 whole vanilla bean
  • 1 cup white sugar
  • ¾ cup long grain white rice
  • 1 large egg yolk, whisked
  • 1½ cup whipped cream topping
Instructions
  1. Combine the milk, heavy cream, salt, whole vanilla bean and ¾ cup of the sugar into a saucepan; over medium heat. Bring just to a gentle boil stirring frequently. Continue stirring while you add the rice; turn heat to very low.
  2. Cover the saucepan and simmer for 20 to 30 minutes, just until rice is cooked (it should be soft but not mushy).
  3. Remove the saucepan from burner and let cool at room temperature for a few minutes.
  4. Remove the vanilla bean, then start stirring the mixture gently while you add the remaining ¼ cup of sugar, stirring until the sugar dissolves.
  5. Ladle about a cup of rice mixture into a separate bowl and stir until room temperature, then, while stirring, add the egg yolk, combining it well, then add back into the saucepan with the rest of the rice mixture and stir to combine well; let entire mixture cool to room temperature.
  6. Add most of the whipped cream topping to the saucepan (reserve about ⅛ of a cup) and stir to combine, then pour mixture into a broiler-proof shallow dish and spread the remaining whipped cream topping evenly over the top of the mixture.
  7. Heat the broiler.
  8. Put dish under the broiler and cook just long enough for the top to get golden brown.
  9. Remove and refrigerate (uncovered) until chilled.

 

Snickerdoodles

Snickerdoodles
 
Author:
Recipe type: Dessert
Cuisine: American
 
Ingredients
  • 1 cup shortening or butter
  • 1½ cups white sugar
  • 2 eggs
  • 2¾ cups flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • **Cinnamon Sugar**
  • 2 tablespoons white sugar
  • 2 teaspoons ground cinnamon
Instructions
  1. Preheat oven to 400°F
  2. Mix together shortening, and sugar until smooth.
  3. Add in eggs and vanilla, mix well.
  4. Combine all dry ingredients.
  5. Mix all ingredients together, except Cinnamon Sugar ingredients.
  6. Make cinnamon sugar.
  7. Roll out balls of dough, approximately 2 inch size and roll in cinnamon sugar.
  8. Place on well grease cooking sheet.
  9. Bake for 8 to 10 minutes.

 

Mouthwatering Plum Pie

 

Mouthwatering Plum Pie
 
Author:
Recipe type: Dessert
Cuisine: American
 
Ingredients
  • 2 T lemon juice
  • 4 C purple plums, sliced
  • 1 C sugar
  • 2 T quick cooking tapioca
  • ½ t cinnamon
  • ½ t nutmeg
  • Freezer pie crust for 2 crusts
  • 2 T butter or margarine
  • Heavy duty aluminum foil
Instructions
  1. Put the plums into a large mixing bowl and sprinkle with lemon juice.
  2. In a second bowl, mix the sugar, tapioca, nutmeg, and cinnamon.
  3. Place plums into the bowl with the sugar mixture and toss to cover them.
  4. Let stand for 15 minutes.
  5. Cover a 9 in pie plate with aluminum foil. Be sure to extend the foil at least 6 inches past the edge of the pie plate.
  6. Fill the pie plate with the plum filling mixture.
  7. Fold the edges of the foil over the top.
  8. Freeze for at least three hours ( overnight works well ).
  9. Add another layer of foil over the top and secure it tightly over the filling.
  10. Store in freezer for up to six months.
  11. When it is time to bake, remove the crust and filling from the freezer.
  12. Wait until the crust comes to room temperature.
  13. Preheat oven to 425 degrees.
  14. Roll out an eleven inch circle from one of the crusts and place it in the pie plate.
  15. Fill pie plate with the filling you made previously.
  16. Roll out a ten inch circle out of the second pie crust.
  17. Place dots of butter on the filling.
  18. Lay the second pie crust on top of the pie, crimp the edges, and be sure to cut off any extra.
  19. Cut four slits into the upper crusts to release steam.
  20. Bake your plum pie for 45 minutes at 425 degrees or until golden brown.

 

Frozen Rosette Dessert Decorations

 

Frozen Rosette Dessert Decorations
 
Author:
 
Ingredients
  • 1 pt heavy cream
  • ¼ C confectioners' sugar
  • Food coloring
  • Aluminum foil
  • Cardboard
  • Freezer bags
Instructions
  1. Put the heavy cream and sugar in a large mixing bowl.
  2. Whip until mixture becomes stiff.
  3. Split into individual bowls for each color and add the food coloring. ( Use as much or as little as your creative design leads you to. )
  4. Wrap the cardboard with aluminum foil.
  5. Use a rosette tip on a pastry bag to pipe the mixture onto the aluminum foil.
  6. Freeze for at least 2 hours, or until Rosettes are firm.
  7. Remove from freezer and quickly transfer to freezer bags.
  8. These can be stored frozen for as long as two months.
  9. Have fun decorating cakes, deserts, and anything else that comes to mind with these Rosettes.

 

Arctic Pickles

 

Arctic Pickles
 
Author:
 
Ingredients
  • 6 cucumbers, sliced thin
  • 1 large red onion, sliced thin
  • 2 Tablespoon salt
  • 1 Cup white vinegar
  • ¾ Cup sugar
  • Freezer containers
Instructions
  1. Place the cucumbers and onions together in a large mixing bowl,
  2. Add the salt.
  3. Mix well.
  4. Let stand for 2 hours at room temperature.
  5. Rinse the cucumbers and onion in cool water.
  6. Drain.
  7. Place them in the freezer containers.
  8. Mix the vinegar and sugar together until the sugar is completely dissolved.
  9. Pour the mixture over the cucumbers and onions.
  10. Freeze for at least 3 weeks before eating.
  11. When ready to eat thaw in the refrigerator overnight or run under cold water if you want to thaw faster.

 

Ready to Serve Apricot Pie

 

Ready to Serve Apricot Pie
 
Author:
Recipe type: Dessert
Cuisine: American
 
Ingredients
  • 1 T lemon juice
  • 4 C apricots, sliced
  • ¾ C light brown sugar, packed
  • ¼ C sugar
  • 2 T quick cooking tapioca
  • ½ t salt
  • Freezer pie crust for 2 crusts
  • 2 T butter or margarine
  • Heavy duty aluminum foil
Instructions
  1. Place the apricots in a large mixing bowl, add the lemon juice and toss lightly. In a separate bowl combine the brown sugar, regular sugar, tapioca and salt, add apricots and toss lightly being sure to cover the apricots with the mixture. Let stand 15 to 20 minutes.
  2. Line a 9 inch pie plate with the aluminum foil extending the foil 6 in beyond the plate. Fill the foil with the pie filling. Fold the foil over the top of the filling. Freeze until firm several hours or overnight. Remove from freezer. Wrap in another layer of aluminum foil. Freeze for up to 6 months.
  3. To bake remove both the pie crust and the filling from the freezer. Allow the pie crust to come to room temperature. Roll out one crust on a flour surface to make an 11 in circle. Place in the pie plate. Fill crust with the filling. Dot the top of the filling with butter. Roll out the second crust to a 10 in circle. Place on top of pie and crimp the edges together. Cut off any excess crust. Cut slits in the top to vent the steam.
  4. Preheat oven to 425 degrees. Bake the pie 45 to 50 minutes or until crust is a golden brown.

 

A Little Peachy Freezer Jam

 

A Little Peachy Freezer Jam
 
Author:
Recipe type: Breakfast
Cuisine: American
 
Ingredients
  • 3 lbs peaches
  • 2 Tablespoons ginger
  • 5 Cups sugar
  • 2 packages (1¾ oz) powdered pectin
  • 1 Cups cold water
  • 4 (1 pint) freezer containers with lids
Instructions
  1. Remove the pits from the peaches and peel.
  2. Cut peaches up very fine to make approximately 4 Cups.
  3. Put peaches in a large mixing bowl.
  4. Add ginger and stir together completely.
  5. Slowly add the sugar and mix until well combined.
  6. Place the cold water in a small saucepan and place over medium heat and add pectin and bring to boil while stirring continuously.
  7. When water comes to a rapid boil cook 1 minute, then remove from heat and pour over mixture.
  8. Stir until all is combined and continue to stir for approximately 4 minutes.
  9. Pour mixture into the 1 pint freezer containers and cover with lids.
  10. Leave standing at room temperature for 1 full day (24 hours).
  11. Freeze for up to 6 months.
  12. When ready to use remove from freezer and allow coming to room temperature about 1 to 2 hours.
  13. Freezer jam will stay good in the refrigerator for up to 3 weeks.

 

Caramel Apple Cake

Caramel Apple Cake
 
Author:
Recipe type: Dessert
Cuisine: American
 
Ingredients
  • 1½ cups vegetable oil
  • 1½ cups sugar
  • ½ cup packed brown sugar
  • 3 eggs
  • 3 cups flour
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3½ cups apples -- diced, peeled
  • 1 cup walnuts -- chopped
  • 2 teaspoons vanilla
  • **CARAMEL ICING**
  • ½ cup packed brown sugar
  • ⅓ cup light cream
  • ¼ cup butter
  • 1 dash salt
  • 1 cup confectioner's sugar
Instructions
  1. In mixing bowl, combine oil and sugar
  2. Add eggs and all dry ingredients and stir well.
  3. Fold in apples, walnuts and vanilla
  4. Pour into a greased and floured 10 inch tube pan.
  5. Bake at 325° for 1 - ½ hours.
  6. Cool in pan 10 minutes.
  7. Place on wire rack to cool completely.
  8. In the top a double boiler over simmering water, heat brown sugar, cream, butter and salt until sugar is dissolved
  9. Cool to room temperature
  10. Beat in confectioners sugar until smooth; drizzle over cake.