Recipes Lost

Hi folks! I'm back! Sorry I've been gone so long. Had a lot of personal stuff I had to figure out, went to pastry school, bought a new camera for food photos, and started my own (side) baking business but now I'm back! Oooh, then I find out that somehow I've lost 3years worth of recipes that I can't get back. I think I know what happened but I'll get them back on here slowly but surely!

Passionfruit Curd

Passionfruit Curd

Adapted from Taste.com.au

• 4 eggs
• 2 egg yolks
• 3/4 cup caster sugar
• 3/4 cup passionfruit pulp (see note)
• 1/2 cup butter, chilled, chopped
• 
  

• 1. Place eggs, egg yolks and sugar in a 6-cup capacity heatproof, microwave-safe jug or bowl. Whisk with a balloon whisk until well combined. Add passionfruit pulp and butter. Stir to combine.

  2. Microwave passionfruit mixture, uncovered, on MEDIUM (50%) for 6 to 10 minutes, whisking every minute, or until thick enough to coat a spoon. Pour passionfruit curd into sterilised jars and seal. Refrigerate to cool.

  Notes

  • You will need 6 to 8 passionfruit for 3/4 cup pulp.

    
    

Pink Champagne Mini Cupcakes

Pink Champagne Mini Cupcakes

Adapted from Betty Crocker

1 box white cake mix

1 1/4 cups champagne
1/3 cup vegetable oil
3 egg whites
4 to 5 drops red food color

Champagne Frosting
1/2 cup butter or margarine, softened
4 cups powdered sugar
1/4 cup champagne
1 teaspoon vanilla
4 to 5 drops red food color

Garnishes
Pink decorator sugar crystals
Edible pink pearls

Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 48 muffin cups or 24 regular-size muffin cups.

In large bowl, mix dry cake mix and champagne. Add oil, egg whites and food color. Beat with electric mixer on medium speed 2 minutes. Divide batter evenly among muffin cups.

Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.

In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with garnishes. Store loosely covered.

Snicker Cookies

Snickers Cookies

Adapted from unknown to give credit

1/2 C. Sugar
1/2 C. firmly packed Brown Sugar
1/2 C. Butter, softened
1/2 C. Peanut Butter
1 tsp. Vanilla
1 Egg
1 1/2 C. Flour
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/4 tsp. Salt
30 Mini Snicker’s candy bars

Heat oven to 375. In large bowl combine sugar, brown sugar, margarine, peanut butter, vanilla and egg; beat well. Lightly spoon flour into measuring cup; level off. Add flour, baking powder, baking soda and salt to sugar mixture; mix well.

Unwrap mini Snickers bars. Then with a standard cookie scoop (size 50), scoop the dough into your hand. Press the dough together and flatten. Place a Snickers bar in the center of the dough and push the dough around to seal. . Place 2 inches apart on ungreased cookie sheets. Bake at 375 for 13 to 16 minutes or until golden brown. Cool 10 minutes; remove from cookie sheets. Cool completely.

Coconut Cupcakes

Coconut Cupcakes

Adapted from Cupcake Doctor

1 box white cake mix

1 1/3 cup coconut milk

2 Tbsp oil

3 eggs

2 tsp coconut flavoring

1 recipe of buttercream

1 bag (7oz) sweetened flaked coconut

Preheat oven to 350F. Line 24 cupcake cups with paper liners. Set the pans aside.

Place all ingredients in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it 3/4th of the way full. Place the pans in the oven.

Bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 16 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Place them on a wire rack to cool for 15 minutes before frosting.

Assemble: place a heaping tablespoon of buttercream on each cupcake and swirl to spread it out with a short metal spatula or a spoon, taking care to cover the tops completely. Sprinke the tops of the cupcakes with coconut.

Buttercream

1/2 cup butter, room temp

3 cup powdered sugar, sifted

3 to 4 Tbsp milk

1 tsp pure vanilla extract

Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the powdered sugar, 3 Tbsp of milk and the vanilla. Blend with the mixer on low speed until the sugar is incorporated. 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Add up to 1 Tbsp more milk if the buttercream seems too stiff.

Chicken Enchilada Soup

Chicken Enchilada Soup

Adapted from Chili's Recipe

1 Tbsp vegetable oil
1 lb of chicken breast fillets (approx. 3 fillets)
1/2 cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina (flour found in baking section of stores)
3 cups water
1 cup enchilada sauce
16oz Velveeta
1 tsp salt
1 tsp chili powder
½ tsp cumin


1. Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.
2. Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth.
3. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth.
4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
5. Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.
6. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.

Garnish
• shredded cheddar cheese
• crumbled corn tortilla chips
• pico de gallo

cosmopolitan cake

Cosmopolitan Cake
Adapted from Bake Decorate Celebrate!

2 cans (16 oz. ea.) jellied cranberry sauce
2 packages (18.25 oz. ea.) white cake mix (no pudding added)
1/2 c. fresh orange juice
1/2 c. fresh lime juice
4 tablespoons grated orange zest
2 tablespoons grated lime zest
4 eggs

Preheat oven to 350°. Lightly spray three 8-in. round cakes pans with vegetable pan spray; set aside.

In large bowl, combine cranberry sauce, cake mixes, orange and lime juice, orange and lime zest and eggs. Mix according to directions on box. Pour approximately 3-2/3 cups batter into each prepared pan.

Bake for 45-50 minutes, rotating pans in oven at least once, until cakes test done. Cool in pans 10 minutes; remove from pan and cool completely.

Makes 3 - 8” layers (about 11 cups batter)

orange-lime buttercream
1/2 c. solid vegetable shortening
1/2 cup (1 stick) butter, softened
2 tablespoons orange juice
1/2 teaspoon orange zest
1/2 teaspoon lime zest
4 c. sifted confectioners' sugar (approx. 1 lbs)
additional orange juice or milk

In large bowl, beat shortening and butter with electric mixer until light and fluffy. Add orange juice and both zests; beat well. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, if icing is dry, add additional juice or milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Re-whip before using.

Makes about 3 cups icing

Half-Scratch Apple Spice Cake

Half-Scratch Apple Spice Cake

Adapted from Jamie

1 spice cake mix
1 cups all purpose flour
1/2 cup granulated sugar
1/4 tsp salt
1 cups water
1/3 cup milk
1/3 cup oil
3 eggs

3/4 cup sour cream
1/4 tsp almond extract (optional)
1/4 tsp butter flavoring
2 tsp vanilla extract
1 cup fiji apples, diced

Mix together dry ingredients. Measure wet ingredients (except for sour cream) and add all to dry (just like a regular mix). Mix until combined, then add sour cream. Mix on medium speed for two minutes. Fold in apples. Fill greased and floured pans 1/2 to 2/3 full. Bake as usual for your pans and your oven. Generally speaking, an 8” round x 2” pan will bake at 335 degrees for approx. 35 to 40 minutes. Cakes are done when wooden skewer or toothpick inserted into center has a few crumbs when pulled out (no wet batter). If cake forms a hard surface on top or "cracks", lower the oven temperature 10 degrees for remainder of cooking time. Cool in pan 20 minutes then invert onto plate and then to wire rack lined with paper towel OR cool until room temp and then remove. Store cakes tightly wrapped in plastic overnight on counter or in refrigerator (chilling in refrigerator makes layers easier to torte/slice/carve).

Dulce de Leche Frosting
1 cup butter, room temp
1/2 cup milk, room temp
2 tsps vanilla or other flavor
2 pounds powdered sugar

1 can dulce de Leche

Combine all ingredients, mix on slow speed until smooth. Add extra sugar if you need stiff icing.
Keeps fresh for 2 days without refrigeration; keeps well in refrigerator up to 2 weeks. Yield is "enough to fill and cover a 2-layer 9 inch cake

Best Chocolate Chip Cookies

Best Chocolate Chip Cookies

Adapted from New York Times

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling

2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt.

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

Rolled Buttercream

Rolled Buttercream

Adapted from Cake Central

1 c light corn syrup
1 c shortening
1/2 t salt
1 t clear vanilla (you can also add any other flavoring to taste)
2 lbs (approx. 8 c) powdered sugar

In a large bowl, stir together shortening and corn syrup. Mix in salt and vanilla, then gradually mix in the sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. If dough is sticky, knead more powdered sugar until it is smooth. Store in airtight container in fridge or at room temp.

Sour Cream Bran Muffins

Sour Cream Bran Muffins

Adapted from Epicurious

1 stick (1/2 cup) unsalted butter, softened

1/4 cup firmly packed light brown sugar
1 large egg, beaten lightly
1 cup sour cream or plain yogurt
1/4 cup dark molasses

1 teaspoon vanilla

1 teaspoon cinnamon

1 teaspoon ginger
1/2 cup raisins
1/2 cup all-purpose flour

1/2 cup wheat flour
1 teaspoon baking soda
1/4 teaspoon salt

1 cup oat bran (available at Trader Joes)

1/2 cup flaxseed meal

In a large bowl with an electric mixer cream together the butter and the brown sugar until the mixture is light and fluffy, beat in the egg, the sour cream, and the molasses, and stir in the raisins. In a bowl whisk together the flour, the baking soda, the salt, and the bran, add the mixture to the sour cream mixture, and stir the batter until it is just combined. (The batter will be lumpy.) Spoon the batter into 12 well-buttered 1/3-cup muffin tins and bake the muffins in the middle of a preheated 400°F. oven for 15 to 20 minutes, or until they are golden brown and springy to the touch. Turn the muffins out onto a rack and let them cool.

Aloha Bread

Aloha Bread

Adapted from Loma Linda University Medical Center's Cafeteria

1 c margarine or butter
2 c sugar
4 eggs
1 c mashed bananas
4 c sifted flour
2 tsp baking powder
3/4 tsp salt (optional)
1 tsp baking soda
1 15.5 oz can crushed-pineapple
1 c shredded coconut

Cream margarine and sugar until light and fluffy; add eggs, mix well. Stir in bananas. Sift together flour, baking powder, baking soda, and salt. Add to creamed mixture; mix well. Fold in undrained pineapple, coconut, and nuts. Pour into greased and floured 9"x 5" loaf pans. Bake at 350 F for 1 hour and 10 minutes or until tested for doneness. Remove from pans and cool.

Chinese Chicken Salad

Chinese Chicken Salad
Adapted from a co-worker

1 head NapaCabbage
6 green onions, chopped
1 cup sesame seeds
2 chicken breast, cooked
½ c slivered almonds
2 pkgs Top Ramon (chicken flavored)

DRESSING:
4 Tbsp red wine vinegar
½ cup oil
1 Tbsp Worcestershire sauce
¼ c sugar

In a skillet, mix sesame seeds, almonds, crushed Top Ramon, and chicken seasonings with 2 Tbsp butter until lightly browned. Cut up cabbage and dice chicken. Mix all ingredients in large bowl.

Pumpkin Bread

Pumpkin Bread

Adapted from former co-worker (thanks Allison!)

3 eggs, beaten
2 cup brown sugar
1 cup oil
2 cup pumpkin
1 tsp vanilla
½ cup nuts (optional)
3 cup flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 tsp allspice
1 tsp cloves
1 tsp nutmeg

Sift all flour ingredients together. Add nuts. Mix all other ingredients. Combine with flour mixture. Pour into greased 1lb coffee cans or loaf pans. Fill ½ full. Bake at 300F degrees for 1½ hours or until toothpick inserted in the center comes out clean.

Pumpkin Pie Biscotti

Pumpkin Pie Biscotti
Adapted from unknown source so can't give appropriate credit

3 1/2 cups all-purpose flour
1 1/2 cups firmly packed brown sugar
2 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg

1/2 cup pumpkin puree
2 large eggs, lightly beaten
1 Tbsp. vanilla paste (or 1 Tbsp. vanilla extract)
2 Tbsp. butter or margarine
1 1/4 cup pecans or walnuts, coarsely chopped
1/4 cup melted white chocolate, for drizzling or dipping (optional)

Preheat oven to 350*F.

Combine flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well. In another bowl, combine pumpkin, eggs, and vanilla, stirring well with a wire whisk. Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moist after stirring.)

Melt butter in a large skillet over medium heat; add nuts. Cook, stirring constantly, until nuts are browned. Remove from heat and cool completely.

Knead or gently stir cooled nuts into dough. Place dough on a lightly floured surface and divide into 2 portions. Lightly flour hands and shape each portion into a 2 x 10″ long log. (Or I just made one large 8″ x 16″ log.) Place logs 3″ apart on lightly greased cookie sheet. Bake for 24 minutes; cool logs 15 minutes. Reduce oven temperature to 300 F.

After some cooling, move a loaf to a cutting board and cut diagonally into 1/2″ thick pieces. Do the same to the other loaf. The interior of each biscotto should still be just a little moist (while the exterior is nice and hard). The crust of the loaf will probably be quite hard, so use a large serrated knife such as a bread knife for this job.

Place the biscotti with a cut side facing up on a half sheet pan and bake for 8 minutes. Remove the pan and flip all the biscotti over so the other cut side is now facing up. Bake for another 7 minutes. Set all the pieces on a wire rack to cool making sure that none of the biscotti are touching each other. If the biscotti are placed too close together, they could get a little soft or soggy as they cool.

Once the biscotti have fully cooled, they can be consumed as is, or white chocolate dipped or drizzled. To melt the chocolate, pop it in the microwave and heat for 30 seconds, then stir. Then continue heating in 15-second increments (carefully) and stirring in between until chocolate is melted. (I usually add in a little shortening to help it melt and avoid burning.) Then just dip a fork in the chocolate and swish it over biscotti to drizzle, or you can pour it in a Ziplock or pastry bag (with a tiny corner snipped out) and squeeze it out.

The biscotti tastes best during the first few days, but will keep for up to a month in a sealed air-tight container.

Gluten-Free Chocolate Cupcakes with White Chocolate Frosting

Gluten-Free Chocolate Cupcakes

Adapted from Food.com

1 1/2 cups gluten-free flour (see recipe blend below)
1/2 cup cocoa
1 cup sugar
1/2 teaspoon salt
2 teaspoons baking soda
3/4 teaspoon xanthan gum
5 tablespoons cooking oil
1 tablespoon vinegar
1 teaspoon pure vanilla extract
1 egg
1 cup water

Gluten-Free Flour Blend

6 cups oriental rice flour (Thai)

2 cups potato starch (not flour)
1 tapioca starch

Blend well and store in an air tight container.

NOTE: Oriental (Thai) rice flour is a finer texture than the flour from health food stores. It is more like cornstarch in texture. It will give better results, without the gritty texture common to gluten free baking. At this point, Thai rice flour is available on amazon.com or I bought it at Ranch 99 Market super cheap.

Quiche Lorraine

Low Carb Quiche Lorraine
Adapted from Cooking Cache

1/2 pound of bacon, crisply fried and crumbled
1 cup shreaded natural Swiss cheese
1/3 cup minced red onion
4 eggs
2 cups of whipping cream
1/4 tsp salt
1/4 tsp Splenda
1/8 tsp cayenne pepper

Preheat oven to 425°F. Sprinkle bacon, cheese and onion in the bottom of a 9" pie pan. Beat eggs lightly and beat in remaining ingrediants. Pour cream mixture into pie pan. Bake in oven for 15 minutes. Reduce temperature to 300°F and bake 30 minites or longer or until knife inserted 1" from the edge comes out clean. Let stand 10 minutes before cutting. Serve in wedges. For firmer texture, cook additional 10 minutes. 4.3 carbs per serve.

Dulce de Leche Fillo Cups

Dulce de Leche Fillo Cups
Adapted from Eat Better America

2 oz fat-free cream cheese or 1/3-less-fat cream cheese (Neufchâtel), softened
2 tablespoons dulce de leche (caramel) syrup
1 tablespoon reduced-fat sour cream
1 package (2.1 oz) frozen mini fillo shells (15 shells)
1/3 cup sliced fresh strawberries
2 tablespoons diced mango
1. In medium bowl, beat cream cheese with electric mixer on low speed until creamy. Beat in dulce de leche syrup and sour cream until blended.
2. Spoon cream cheese mixture into each fillo shell. Top each with strawberry and mango.

Red Velvet Cake

Red Velvet Cake

Adapted from Paula Deen

2 cups sugar
1/2 pound (2 sticks) butter, at room temperature
2 eggs
2 tablespoons cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar

Icing:
1 (8-ounce) package cream cheese
1 stick butter, softened
1 cup melted marshmallows
1 (1-pound) box confectioners' sugar
1 cup shredded coconut
1 cup chopped pecans

Preheat oven to 350 degrees F.

In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting

Icing:
Blend cream cheese and butter together in a mixing bowl. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.

Iced Lemon Cookies

Iced Lemon Cookies

Adapted from Rachel Ray

1 stick (4 ounces) unsalted butter, chilled

1¼ cups sugar

Grated peel of 2 lemons

1 tablespoon lemon juice

1 large egg

1½ cups flour

¼ teaspoon baking soda

¼ teaspoon salt

Preheat the oven to 350°. Line 3 large cookie sheets with parchment paper; set aside. Using an electric mixer, combine the butter, 1 cup sugar, the lemon peel and juice until fluffy. Mix in the egg. Add the flour, baking soda and salt and combine.

Place the remaining ¼ cup sugar in a small bowl. Roll heaping teaspoons of dough into balls, then roll in the sugar. Place on the prepared cookie sheets a few inches apart. Bake until golden around the edges, about 15 minutes. Transfer the cookie sheets to racks to cool completely.

Lemon Icing:
1 pound (2 cups) confectioners' sugar
6 tablespoons lemon juice

In a medium bowl, whisk sugar and lemon juice together until smooth. Spoon onto cooled cookies, and spread evenly with the back of a spoon. Let stand on a cooling rack until the glaze is set, about 1 hour.

Yield: enough for 3 dozen cookies