Recipes Discovered – Recipes

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Ingredients:

• 4 eggs
• 2 cups white sugar
• 1 teaspoon vanilla extract
• 1 cup milk
• 2 tablespoons butter, melted
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup peanut butter
• 1 pound milk chocolate, chopped

Directions:

Preheat oven to 350 degrees. Grease and flour a 13×15 inch pan. Sift together the flour, baking powder and salt; set aside.
Beat the eggs in a large bowl; gradually add the sugar while beating and continue until light and lemon-colored. Add the vanilla, milk, and melted butter. Add the flour mixture and mix in by hand. Pour batter into prepared pan. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Spread peanut butter  evenly over the hot cake to the edges. Allow cake to cool. In a microwave safe dish, melt chocolate and spread evenly over peanut butter layer.

Nutrition:

Substitutions:

Several things. I used a 10×15 pan (could not find a 13×15) – the batter just barely fit in the pan. My mom uses an 11×17, which works much better. Second, I could not spread the peanut butter over the hot cake without tearing it, so I let the cake cool first. It turned out fine (I’m sure I used more than 1 cup of peanut butter though – use enough to spread a good layer over the cake). Third, the original recipe from my mom did not call for the butter, but I think it adds a little something to the cake that I like. Fourth, I used semi-sweet chocolate for the topping. A lot of changes, I know, but the cake is still great – just like the Kandy Kakes from way back in the day.

Recipe courtesy of Sharon Gibbons.

Read my review of this recipe.

Ingredients:

• 1 cup (2 sticks) butter
• 1 1/2 cups brown sugar
• 3/4 cup sugar
• 3/4 cup light corn syrup
• 1 cup whipping cream
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1 cup coarsely chopped cashews
• Chocolate wafers (melting chocolate used for candy making)
• Paraffin wax (Baker’s wax, cooking wax)

Directions:

Butter sides and bottom of heavy 3-quart saucepan. Add butter and melt over low heat. Add sugars, corn syrups and cream; mix well. Raise heat to medium-high and bring mixture to a boil, stirring occasionally. Reduce heat to medium and continue to boil until mixture reaches 240 degrees (soft ball stage).

Makes about 3 1/2 dozen eggs. 

Nutrition:

Substitutions:

Recipe courtesy of Sharon Gibbons.

Read my review of this recipe.

Ingredients:

• 1 cup (2 sticks) butter
• 1 1/2 cups brown sugar
• 3/4 cup sugar
• 1/4 cup dark corn syrup
• 1/2 cup light corn syrup
• 1 cup whipping cream
• 1 teaspoon vanilla
• 1 teaspoon coarse sea salt

Directions:

Butter sides and bottom of heavy 3-quart saucepan. Add butter and melt over low heat. Add sugars, corn syrups and cream; mix well. Raise heat to medium-high and bring mixture to a boil, stirring occasionally. Reduce heat to medium and continue to boil until mixture reaches 248 degrees (firm ball stage).

Nutrition:

Substitutions:

I used 3/4 cup light corn syrup and omitted the dark corn syrup.

Recipe courtesy of Press Enterprise.

Read my review of this recipe.

Ingredients:

• 1 pound freshly cooked potatoes in their skins, still warm
• 1/4 teaspoon salt
• 2 tablespoons butter, melted
• 1 cup flour
• 3 large or 4 small cooking apples (Golden Delicious worked well)
• Lemon juice
• 4 tablespoons butter, cut into small pieces
• 1/4 cup sugar, or to taste

Directions:

Preheat over to 400 degrees.

Peel the potatoes and mash them until very smooth. Season with salt and drizzle with melted butter. Knead in as much flour as necessary to make a pliable dough (waxy potatoes need more flour). The dough should be elastic enough to roll out, but do not knead more than necessary.

Roll the potato dough out into a large circle and cut into four triangular pieces. Transfer two triangle pieces to a nonstick baking sheet.

To make the filling, peel, core, and slice the apples. Pile sliced of apple  onto the dough that’s on the baking sheet. Sprinkle with lemon juice. Dampen the edges of the dough, place the remaining pieces on top, and nip with our fingers to seal the edges together. Baking for 20 minutes or until the cakes are lightly browned.

Slit each cake around the side and turn back the top. Lay butter over the apples and then sprinkle with sugar. Replace the tops and return to the oven until the butter and sugar have melted to make a sauce.

Cut each cake in half and serve.

Serves 4.

Nutrition:

Substitutions:

I’ve make these twice and both times had trouble adding the butter and sugar at the end. Next time I will see what happens if I just add the butter and sugar before sealing the cakes and baking.

Recipe courtesy of Irish Food and Cooking

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Ingredients:

Guinness Chocolate Cupcakes:

• 1 cup stout (such as Guinness)
• 1 cup (2 sticks) unsalted butter
• 3/4 cup unsweetened cocoa powder (preferably Dutch-process)
• 2 cups all purpose flour
• 2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 2 large eggs
• 2/3 cup sour cream

Whiskey Ganache Filling:

• 8 ounces bittersweet chocolate
• 2/3 cup heavy cream
• 2 tablespoons butter, room temperature
• 1 to 2 teaspoons Irish whiskey (such as Jameson)

Irish Cream Frosting:

• 3 to 4 cups confections sugar
• 1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperate
• 3 to 4 tablespoons Irish Cream liquor (Bailey’s)

Directions:

Cupcakes: Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely.

Make the filling: Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. (If this has not sufficiently melted the chocolate, you can return it to a double-boiler to gently melt what remains. 20 seconds in the microwave, watching carefully, will also work.) Add the butter and whiskey  and stir until combined.

Fill the cupcakes: Let the ganache cool until thick but still soft enough to be piped (the fridge will speed this along but you must stir it every 10 minutes). Meanwhile, using a 1-inch round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes. You want to go most of the way down the cupcake but not cut through the bottom — aim for 2/3 of the way. A slim spoon or grapefruit knife will help you get the center out (great snacks!). Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.

Make the frosting: Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time.

When the frosting looks thick enough to spread, drizzle in the Baileys (or milk) and whip it until combined. If this has made the frosting too thin (it shouldn’t, but just in case) beat in another spoonful or two of powdered sugar.

Frost and decorate the cupcakes. The frosting only makes enough to make for a small amount on each cupcake. Between the filling and frosting, the cupcakes are incredible rich and don’t really need a lot of frosting. However, if you like a heavily frosted cupcake, double the amounts.

Makes 24 cupcakes.

Nutrition:

Substitutions:

I think I would skip the butter in the ganache filling if I make these again. It tended to separate if it wasn’t stirred a lot and didn’t really add a lot (except a nice shine, but that’s hidden inside the cupcakes).

Recipe courtesy of Smitten Kitchen.

Read my review of this recipe.

Ingredients:

• 1/4 cup rice
• 2 cups water
• 3 1/4 cups milk
• 1/4 cup sugar
• 1 tablespoon vanilla extract

Directions:

Place rice and water is a saucepan and bring to a boil. Lower the temperature and cook the rice, uncovered, for 10 minutes. Drain the rice and set aside.

Pour milk into another saucepan, stir in the sugar, and set pan over medium heat. When the milk boils, stir in the parboiled rice. Reduce the heat to low and let the mixture bubble gently, stirring occasionally, for about 45 to 60 minutes. The pudding won’t be thick (it will thicken as it cools).

Remove from the heat and stir in the vanilla. Pour into a serving bowl and press plastic wrap against the surface to keep it from forming a skin. Refrigerate for 6 hours.

Serves 4.

Nutrition:

Substitutions:

I ended up using 1/2 cup rice and 4 cups of milk.

Recipe courtesy of Baking: From My Home to Yours

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Ingredients:

• 1 cup uncooked rice
• 1/4 teaspoon salt
• 6 cups milk
• 12 ounces evaporated milk
• 1 cup sugar
• 1 heaping tablespoon cornstarch
• 2 beaten eggs
• 2 tablespoon vanilla extract

Directions:

Cook rice according to package directions. Once cooked, add the milk and evaporated milk. Combine the cornstarch and sugar and then add to the milk mixture. Allow to simmer for about 2 hours, or until thick. Add vanilla.

Serve warm, room temperature, or refrigerate (pudding will thicken more as it cools).

Nutrition:

Substitutions:

Recipe courtesy of Sharon Gibbons.

Read my review of this recipe.

Ingredients:

• 2 cups uncooked rice
• 12 cups (3 quarts) milk
• 1 teaspoon salt
• 1 stick butter
• 3 cups milk
• 3 cups sugar
• 6 beaten eggs
• 1/4 cup vanilla
• 8 ounces Cool Whip, optional

Directions:

Combine the rice, 12 cups milk, salt, and butter together in a saucepan. Cook until rice is tender, about 20 minutes.

In a separate bowl, combine the 3 cups of milk, sugar, eggs, and vanilla. Add a little of the hot liquid to this mixture to temper the eggs and then pour into the saucepan. Cook until thick.

Once cooled, stir in the Cool Whip, if desired.

Nutrition:

Substitutions:

Recipe courtesy of Donna Harris.

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Ingredients:

• 1 cup sugar
• 1 cup uncooked rice
• 12 ounces evaporated milk
• 8 cups (1/2 gallon) whole milk
• 4 eggs
• 2 teaspoons vanilla extract
• 1/2 cup raisins, optional
• Cinnamon

Directions:

Preheat oven to 350 degrees. Spray a 3 quart baking dish with non stick spray. Add the sugar, rice, evaporated milk and whole milk. Bake for about 1 hour and 45 minutes, stirring every 15 minutes, until rice is tender.

In a separate bowl, beat eggs and vanilla together. Slowly stir this into the rice pudding. If using raisins, add them now. Sprinkle with cinnamon.

Serve warm, at room temperature, or refrigerate.

Nutrition:

Substitutions:

Recipe courtesy of Theresa Quinn.

Read my review of this recipe.

Ingredients:

Cupcakes:

• 3 sticks unsalted butter, at room temperature
• 2 cup granulated sugar
• 4 eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 2 heaping teaspoons grated key lime zest
• 3 tablespoons key lime juice (bottled or freshly squeezed)
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup buttermilk
• 2 2/3 cups loosely packed sweetened coconut flakes (7 ounces)

Frosting:

• 5 ounces white chocolate, chopped into small chucks
• 2 sticks unsalted butter, room temperature
• 3 1/2 cups powdered sugar, sifted
• Pinch salt
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon key lime juice (bottled or freshly squeezed)
•  1/4 cup sour cream
• Finely grated key lime zest and coconut, for garnish

Directions:

Preheat oven to 325 degrees F.In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla extract, key lime zest and juice and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 5 parts total, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold the coconut into the cupcake batter.

Line a muffin pan with paper liners and fill each liner almost to the top with batter. A spring loaded 1/4 cup ice cream scoop works great for this and ensures the cupcakes are all the same size. Bake for 25 minutes or until the tops begin to brown and a toothpick comes out clean. Remove cupcakes from oven and allow to cool in the pan for 10 minutes and then transfer cupcakes to a baking rack to cool completely.

While the cupcakes are cooling you can make the frosting. Melt the chocolate and then let cool until just slightly warm. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter until light and fluffy. With the mixer on low, gradually add the powdered sugar until well combined. Add the salt, vanilla extract, key lime juice, and sour cream and mix until very smooth. Add the melted white chocolate and mix just until incorporated.

Frost the cupcakes and garnish with a bit of grated key lime zest and coconut.

Makes about 24 cupcakes.

Nutrition:

Substitutions:

Recipe courtesy of Ultimate Recipe Showdown.