Desserts
Apple spice bundt cake
2 cups sugar
2 eggs
3 cups flour
1/4 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 1/4 cups corn oil
2 tsp. vanilla extract
1 can sliced pie apples
1 cup chopped pecans or walnuts
Preheat oven to 350*.
Cream together sugar and eggs.
Sift dry ingredients (flour, salt, baking soda, baking powder and cinnamon) in seperate bowl
Alternate adding oil and dry ingredients with creamed mixture.
Add vanilla, apples and chopped nuts.
Pour into greased/floured bundt or angel food pan.
Bake for 1 hour 10 minutes in 350* oven.
Butterscotch sour cream cookes with brown butter icing
- For cookies -
1/2 cup butter
1 1/2 cup lightly packed brown sugar
2 eggs
1 tsp. vanilla extract
2 1/2 cup flour
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. baking soda
1 cup sour cream
3/4 cup chopped pecans
- For icing -
6 T. butter
3 cups powdered sugar
1 tsp. vanilla extract
1/4 cup hot water
Cookies:
Cream the butter and sugar together. Add eggs and vanilla extract. Beat with electric mixer until light & fluffy. Sift flour, salt, baking powder and baking soda in seperate bowl. Add dry ingredients to wet ingredients then add sour cream. Stir in nuts. Chill for 30 minutes. Drop by Tablespoonfulls onto ungreased cookie sheet, 2 inches apart. Flatten slightly with the back of a spoon. Bake 10-12 minutes in 350* oven. Cool before frosting.
For frosting:
Brown butter over low heat, add all ingredients and mix well.
Lemon Curd
3 large eggs
1/3 cup (80 ml) fresh lemon juice - 2-3 lemons, do not use bottled lemon juice
3/4 (150 grams) granulated white sugar
1 T. finely shredded lemon zest
4 T. unsalted butter, at room temperature and cut into small pieces
In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar and lemon juice until blended. Cook, stirring constantly (to prevent curdling) until the mixture becomes thick (like sour cream or hollandaise sauce) - approx. 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into mixture until well blended. Add the lemon zest and let cool (it will continue to thicken as it cools).