December 11, 2022
Peanut Butter Cup Cookies
baker: Barb I.
Ingredients
- 1 ¾ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ cup butter, softened
- ½ cup white sugar
- ½ cup peanut butter
- ½ cup packed brown sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 40 miniature chocolate covered peanut butter cups, unwrapped
Directions
Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
December 4
Baker: Nancy O’Connell
Swedish Red Lips
2 sticks of butter (slightly softened)
1/2 Cup sugar
2 cups flour
Raspberry jam (we like seeded- I use Polaner All Fruit)
Preheat oven to 350 degrees.
Cream together butter and sugar.
Add flour gradually.
Make a ball the size of an olive- put thumb print in.
Bake 12-15 min at 350 degrees.
Add raspberry jam after cookies have cooled.
Baker: Barbara Illingworth
Sugar Glazed Walnuts
1 Stick butter
1 Cup brown sugar
1 tsp. Cinnamon
1 lb. Walnut meats
In a large, microwave safe bowl melt 1 stick of butter- cook 1 minute.
Stir in brown sugar and cinnamon - cook 2 minutes.
Add walnuts and stir - cook for 3-5 minutes.
Spread on a large piece of waxed paper to cool.
November 27, 2022
Cut Out Sugar Cookies
Tia Swanson will be our leader
*You will need a rolling pin and cookie cutters ️
1 cup granulated sugar
¼ tsp salt
1 large egg yolk
1 tsp vanilla
½ tsp almond extract
2 ¼ cups all purpose flour.
Icing -- you can choose what type you want to make.
I may try -- for the first time -- royal icing, which is:
3 tbls meringue powder
6 tbls war water, plus more if needed
4 cups confectioners' sugar, sifted
assorted food coloring
You can also go with more traditional icing --
½ cup unsalted butter, softened
4 cups confectioner sugar
¼ cup milk, plus more if needed
1 tsp vanilla
November 20
Chef Jesse’s lemon pound cake
Serving 12 one bundt pan or two loaf pans
1 cup unsalted butter,, softened (2 sticks)
2 1/4 cup granulated sugar
5 large eggs
3 cups cake flour
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup buttermilk
2 tablespoons grated lemon zest
2 tablespoons fresh lemon juice
Preheat the oven to 350
Cream together the butter and sugar in standard mixer ,Until light and fluffy,
then add eggs one at a time, stop to scratch down the bowl , mixing well each time.
In a medium bowl , mix flour, salt and baking soda, mix well . Seat aside
In liquid measuring cup , add buttermilk , lemon zest and lemon juice set aside..
Then with mixer on low add flour in three parts , alternately with buttermilk , ending with buttermilk.
Mix until smooth . Grease your favorite Bundt Pan.. add batter and bake for 90 minutes or until toothpick comes out clean
Let the cake cool. Turn it out onto a wire rack.. lined with parchment paper on a sheet pan..
Ed-. Here is my the glaze’s you need, First
Heat in a pot 1/4 cup water
1/4 cup granulated sugar
1 -1/2 tablespoon fresh lemon juice. Bring to a boil about 2 minutes... with a pastry brush this over the cake first , while still warm... then late after completely cool.. add the glazed below.
Chef Jesse lemon glaze
1 cup confectioners sugar
2 tablespoons fresh lemon juice