Sunday, October 17, 2010

Buddy's Beach Cupcake Recipe from "Cake Boss"

2 cups all purpose flour
1 1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
4 egg whites from large eggs
1/2 cup shortening
1 cup whole milk
2 large eggs (add egg whites for a white cake; yolks, for a yellow cake)
1 1/2 teaspoon vanilla

1/2 cup solid vegetable shortening
1/2 cup butter or margarine (1 stick) softened
1 teaspoon clear vanilla extract
4 cups confectioners' sugar, sifted (approximately 1 lb.)
2 tablespoons milk
Makes: About 3 cups of icing.

Cooking Directions

Preheat oven to 350 degrees. Line cupcake pans with paper liners. Combine flour, sugar, baking powder, salt, shortening, milk and vanilla in a large mixing bowl. Mix at low speed for 2 minutes. Scrape bowl. Add egg whites and mix at high speed until fluffy and smooth, approximately 2 minutes. Fill liners 1/2 to 2/3 full of batter. Do not overfill. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.


(Medium Consistency)

In large bowl, cream shortening and butter with electric mixer. Add vanilla. 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, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.

To decorate:

Add a thin layer of blue icing gel over the butter cream frosting once set to add the look of water. Then, lightly sprinkle brown sugar on half of the cupcake to add the "beach." Decorate with beach-themed sugar topping or add a small paper umbrella to finish the look.
Caramel Apple Crisp


* 3 cups old-fashioned oats
* 2 cups all-purpose flour
* 1-1/2 cups packed brown sugar
* 1 teaspoon ground cinnamon
* 1 cup cold butter
* 8 cups thinly sliced peeled tart apples
* 1 package (14 ounces) caramels, halved
* 1 cup apple cider, divided


* In a large bowl, combine the oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Press half of the mixture into a greased 13-in. x 9-in. baking dish. Layer with half of the apples, caramels and 1 cup oat mixture. Repeat layers. Pour 1/2 cup cider over top.
* Bake, uncovered, at 350° for 30 minutes. Drizzle with remaining cider; bake 15-20 minutes longer or until apples are tender. Yield: 12-14 servings.

Nutrition Facts: 1 serving (1 each) equals 485 calories, 17 g fat (10 g saturated fat), 37 mg cholesterol, 214 mg sodium, 81 g carbohydrate, 4 g fiber, 6 g protein.
Alfredo Sauce used by Brick Oven

* 1/2 pint heavy cream
* 1/2 cup butter
* 2 tablespoons cream cheese
* 3/4 cup grated Parmesan cheese
* 1 teaspoon garlic powder
* 1 1/2 cups mozzarella cheese


In a saucepan over low heat, mix the cream, butter, and cream cheese, stirring constantly, until melted and well-blended. Mix in Parmesan cheese and garlic powder. Continue to cook and stir 15 minutes, or until Parmesan is lightly browned.
Easy Apple Cake

3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
2 cups sugar
1 1/2 cups oil
3 eggs
2 teaspoons vanilla
3 cups diced apples
1 cup chopped dates rolled in flour
1 cup chopped walnuts

1 cup brown sugar
1/2 cup butter
1/4 cup milk

* Preheat oven to 350 degrees.
* In a medium bowl, sift together flour, baking soda and cinnamon with a wire whisk and set aside.
* Combine sugar and oil using a mixer until blended.
* Add eggs and vanilla, mixing until combined.
* Add flour mixture and mix well.
* Stir in nuts, dates and apples. The batter will be very thick.
* Pour into a greased and floured 9 X 13 pan and bake for 40-45 minutes or until done.
* Cool cake and using a skewer, poke holes in cake.
* Cook topping ingredients on stove until mixture bubbles.
* Pour topping over cake letting some (ha… more if you like) seep into the cake.


Sunday, October 10, 2010

Generously grease a 24 cup mini muffin pan with non-stick spray.

Mini Maple Chocolate Chip Pancake Muffins.
(Someone please come up with a shorter name for these.)

1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2/3 cup buttermilk
1 egg
2 tablespoons pure maple syrup
2 tablespoons melted butter
1/2 cup milk chocolate chips

* Preheat oven to 350 degrees.
* Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk.
* In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined.
* Add wet ingredients to dry ingredients and stir with a spoon until combined.
* Stir in chocolate chips. Reserve a few chips to sprinkle on the tops.
* Bake for 8-9 minutes.

Makes 24 mini pancake muffins.

Let cool slightly and remove from the pan. You may need to use a toothpick around the edges to separate the pancake muffins from the pan.
Serve immediately with warmed butter if you like or even just with maple syrup.

Sunday, October 3, 2010

Chocolate Banana Pudding with Meringue

Two 2-oz. packages of cook & serve vanilla pudding/pie filling
6 cups milk
4 bananas
12-oz. bag of miniature chocolate chips
1 box vanilla wafers
6 egg whites
Pinch of salt
1/2 tsp. cream of tartar
3/4 cup superfine sugar


Preheat oven to 325°F. Prepare pudding mixes with milk according to package directions; cook until thick. Set aside to cool.

With a stand or hand mixer, beat egg whites on high speed with the cream of tartar and salt until they hold soft peaks. Slowly add the sugar, beating until meringue just holds stiff peaks. Set aside.

Line a 3-1/2 qt. baking dish with vanilla wafers. Pour in the pudding/filling. Scatter slices of banana on top of the pudding mixture. Sprinkle chocolate chips over the banana slices.

Spread the meringue on top of the pudding mixture, covering it completely and sealing meringue to edge of bowl.

Bake until the meringue is golden brown, about 40 minutes. Cool completely. Makes approximately 8 servings.
Cheesy Pepperoni Dip with Pizza Crust Dippers



2 8-oz. packages of cream cheese
1 cup sour cream
2 tsp. oregano
1/4 tsp. garlic powder
3/4 cup pizza or spaghetti sauce
1 cup chopped pepperoni
1 cup chopped green pepper
1/2 cup grated Asiago cheese
1/2 cup shredded provolone cheese
1 cup shredded mozzarella cheese
black pepper to taste
Pizza Crust Dippers:

2 13.8-oz cans of refrigerated pizza dough (Pillsbury or similar)
1/2 cup olive oil
4 Tbsp. grated Parmesan cheese
1 tsp. Italian seasoning
1/2 tsp. garlic powder


Blend cream cheese, sour cream, oregano, and garlic powder until smooth. Spread in a baking dish. Spoon pizza sauce on cream cheese and sprinkle with pepperoni and green pepper. Bake at 350°F for 10 minutes. Remove and sprinkle with cheese. Bake for an additional 5 minutes.
Roll out pizza dough and cut into triangles; lay each one on an oven crisper sheet. Brush each triangle with olive oil. Combine cheese, Italian seasoning, and garlic powder and sprinkle evenly over each triangle. Bake in preheated 350°F oven for 15 minutes, or until golden brown. Serve with Cheesy Pepperoni Dip.
Four-Way Sour Cream Coffee Cake


1-1/2 cup butter, softened
1/2 cup cream cheese
1-1/2 cup granulated sugar
1-1/2 cup light brown sugar
4 eggs
1-1/4 cups sour cream
1/2 tsp. vanilla extract
3 cups flour
1-1/2 tsp. ground cinnamon
1-1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup turbinado sugar, like Sugar in the Raw
Ground cinnamon to taste


1/2 cup blueberries
1/2 cup chopped walnuts
1/2 cup mixture of chocolate and peanut butter chips
1/2 cup chopped apples tossed with cinnamon sugar
*Note: Warm caramel sauce would make for an excellent drizzle on the coffee cakes*


Preheat oven to 350°F. In a large bowl, cream together the butter and cream cheese with the sugars until light and fluffy. Beat in the eggs one at a time, and slowly add in the sour cream and vanilla. Mix in the 3 cups of flour, the 1-1/2 tsp. of ground cinnamon, the baking powder, and the salt. Fill each one of the four molds of the Technique Supersized Silicone Baking Pan halfway with the cake batter. Top one of the half-filled molds with 1/4 cup blueberries, one with 1/4 cup of chopped walnuts, one with 1/4 cup of the chocolate and peanut butter chips, and the last mold with 1/4 cup of cinnamon-sugar apples. Top each mold with the remaining cake batter and sprinkle with the remaining 1/4 cup of corresponding garnish. Sprinkle each cake with a pinch of ground cinnamon and equal parts of turbinado sugar. Bake in the oven for 28 — 32 minutes until set, or until a toothpick can be inserted near the center and come out clean.
Bacon Cheeseburger Meatloaf


3 lbs. ground beef
3/4 lb. bacon, cooked and crumbled
1 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup onion, minced
2 eggs, beaten
1 cup seasoned breadcrumbs
1/4 cup mayonnaise
1 Tbsp. Worcestershire sauce
1/2 tsp. bacon salt
1/2 tsp. ground black pepper
1/3 cup ketchup
2 Tbsp. Dijon mustard
1/2 cup French-fried onions


Preheat oven to 350°F.

In a large bowl, combine the ground beef, bacon, cheeses, onion, eggs, breadcrumbs, mayonnaise, Worcestershire sauce, bacon salt, and black pepper until well incorporated. Press the meat mixture into a nonstick loaf pan.

In a small bowl, mix together the ketchup and mustard and spread on top of the meat loaf, reserving 2 Tbsp. of the glaze. Bake for 50 minutes.

Remove from the oven and spread the remaining glaze on top of the meatloaf, scatter the French-fried onions over the glaze, and bake for an additional 10 minutes until the meat is cooked through.
Broccoli Swiss Quiche with Canadian Bacon


1 Tbsp. olive oil
1 small onion, chopped
1 cup chopped broccoli
Salt and pepper to taste
4 cups milk
2 cups baking mix (like Bisquick)
8 eggs
1 tsp. parsley
1 tsp. thyme
1/2 tsp. salt
1/4 tsp. cayenne pepper
1 cup Canadian bacon, chopped
1 cup Swiss cheese, grated


Preheat oven to 400°F. Place a sheet pan under the Slice Solutions pan with grid insert (or grease a 9'' x 13'' nonstick brownie pan).

Heat a sauté pan over medium heat and add olive oil. Sauté chopped onion and broccoli for 1 minute and season with salt and pepper to taste.

With a spoon, fill each individual compartment of the Slice Solutions insert with the sautéd onions and broccoli florets. Scatter Canadian bacon and sprinkle cheese in each compartment.

Combine milk, baking mix, eggs, parsley, thyme, salt, and cayenne pepper in the large POURfect bowl (or a mixing bowl with a spout). Whisk vigorously by hand for 2 minutes. Pour Bisquick mixture evenly over vegetables and cheese.

Bake 35 — 40 minutes. Let cool before moving the Slice Solutions insert.