Frosted Chewy Molasses Bars

1 1/2 cups sifted all-purpose flour

1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
2 tsp. ground cinnamon
2 tsp. ground ginger
1/4 tsp nutmeg
1/4 tsp. ground cloves
1/2 cup softened butter
1/2 cup granulated sugar
1 egg, beaten
1/2 cup molasses (I use and prefer sorghum)
1/3 cup water
.
Frosting
2 tablespoons butter, softened
1-2 cups sifted confectioners' sugar
3 tablespoon molasses
water as needed
Preheat the oven to 350 degrees, then butter and flour a 9x13 inch cake pan. Cream the butter, sugar and molasses together, then beat in the water and egg. It will look curdled. Then beat in the remaining dry ingredients until just barely blended. Scrape into the prepared pan and bake for 20-25 minutes or a toothpick comes out clean. Remove pan from the oven and cool on a rack. Meanwhile, make the frosting. Beat together the butter and molasses until smooth, then stir in the powdered sugar until you have a smooth, easily spread frosting, adding small amounts of water as needed. Spread it over the slightly cooled, but still warm cake. When completely cooled, cut into small squares with a very sharp knife.
Feel free to vary the spices, according your personal taste. And if you are a fan of raisins and/or nuts, they would be good added with the dry ingredients. I would use about a cup to a cup and a half total of which ever or a combination of the two.

Brazilian Cheese Rolls

Brazilian Cheese Rolls

3 cups tapioca flour

1 tsp salt

¼ tsp baking powder

2/3 cup milk

½ cup oil

2 tbs butter

2 tbsp water

2 eggs

1 cup grated Parmesan cheese

2 cups grated sharp cheddar

In a mixer bowl place the tapioca flour, salt and baking powder. Place the milk, oil, butter and water in a saucepan or in a microwave safe dish. Either way, bring to a boil, then pour into the bowl all at once with the beater running and mix until it is well incorporated, about 6 minutes. Add the eggs and continue to beat until it is shiny and sticky, scrape down the bowl after 4 minutes, then beat another 4 minutes. Add the grated cheeses and beat until well incorporated. Scrape down the sides of the bowl, cover with plastic wrap and chill for at least two hours.

At the end of the chilling time, preheat the oven to 375 degrees. Line 2 cookie sheets with parchment paper. Dampen your hands slightly, then take about 2 tbsp of the dough and place on a cookie sheet, continue making the balls and place 2-3 inches a part on the cookie sheets. Bake each pan of rolls about 25 minutes, until lightly browned. Remove from the oven and allow to cool on the pan for a few minutes, then remove to a rack to finish cooling.  This will make about 2 dozen rolls. 

Options: There is no reason you can't use other types of cheeses, but use either firm or semi firm cheeses: cheddar, Parmesan, Romano, aged Havarti, Gruyere, Emmental, generic Swiss, that sort of thing. You could also add a small amount of cayenne pepper or some chili powder or garlic powder or Italian herbs, etc for a change of flavor.

If the milk and water mixture isn't hot enough, the rolls may not rise and get puffy, instead they will be flatter and more cookie like, but still be VERY tasty.

Oatmeal, Raisin and Pecan Cookies

1 cup butter, softened
1 cup dark brown sugar
1 cup white sugar
2 eggs
1 tbsp vanilla
2 tsp cinnamon
1 tsp. ginger
1/4 tsp cloves
1/2 tsp. nutmeg
1 tsp, cardamom (optional)
1 tsp baking soda
1 tsp baking powder
4 cups rolled oats
2 cups flour
2 cups raisins (or other dried fruit and increase if you like lots of fruit)
2 cups chopped pecans

Preheat oven to 350 degrees.   Beat the sugars and butter together until smooth and fluffy, then beat in the eggs and vanilla.   Add the remaining ingredients and mix until well blended and the dough sticks together well.  Form the dough into balls with about 1 1/2 tbsp of dough, then place on an ungreased cookie sheet about two inches apart.   Bake 12-13 minutes or until lightly browned.   Allow to cool on the pan a few minutes, then remove to a rack to finish cooling.  Makes about 5-6 dozen, depending on the size of the cookies.

Dried cherries and almonds in place of the raisins and pecans is very good.   If you like, you can also just leave out the nuts and fruits.   If doing that, I would add another 1/2 cup of rolled oats.    

Pineapple Sheet Cake

2 cups flour
1 1/2 cup white sugar
1 1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 20-oz can crushed pineapple, with juice
2 eggs
1/2 cup vegetable oil
1 tsp. vanilla extract
1 tsp. pineapple extract

 

Mix dry ingredients together well, then beat in the remaining ingedients. Spoon into greased pan and bake 30-35 minutes or until a toothpick stuck in the center comes out clean. Cool well before cutting, may frost with cream cheese frosting if desired.

Cherry Almond Cake

A friend at work gave me a bag of almond flour and I've  been trying to find ways of using it.  This is a recipe I found online, but have adapted to make a very moist and delicious cake, with a pleasant almond flavor.   Stone fruits of all kinds are the perfect match for anything with almonds, so this cake has some dried cherries for flavor as well as a pretty touch of red.   Enjoy!

1/2 cup of softened butter
1/2 cup white sugar
2 eggs
1 tsp. vanilla extract
1/2 tsp almond extract
1/2 cup all purpose flour
1/2 cup almond flour
1 tsp. baking powder
1/2 tsp. salt
about 1/2 cup dried cherries (no reason why diced dried apricots or peaches wouldn't work too)

Butter and flour or spray with baking spray a 8x8 inch cake pan.  Preheat over to 325 degrees.   Cream the butter and sugar until light and fluffy, then beat in the eggs and extracts.   If batter looks curdled that is ok.   Mix together the flours, salt and baking powder and gently mix until just barely incorporated, do not over mix.   Spread in the bottom of the prepared pan and then dot the fruit over the top of the batter, use more or less according to your tastes.   Bake for about 30-40 minutes or until a toothpick stuck in the center comes out clean.   Cool completely before cutting.  If you wish, you can dust the top of the cake with some powdered sugar or make a very light butter cream frosting and spread over the top of the cooled cake.  

This recipe can also be doubled and baked in a 9x13 inch cake pan, baking time will probably take about 15 minutes longer or even more, so be sure to test with the toothpick before removing from the oven. 

Moist Almond Mug Cake

I love mug cakes, but so many of them can be so eggy they just aren't that tasty.   I am always on the look out for new recipes and then try to adapt them to my own taste.   Here is one I've been working on and think I've come up with something good.    This recipe will make two mug cakes, so you will have one to share.

1/4 cup and 2 tbsp.  all purpose flour
1/4 cup and 2 tbsp.  almond flour
1/2 tsp. baking powder
4-5 tbsp. sugar, white or brown your choice
a pinch of salt
3/4 cup milk
5 tbsp. melted butter or vegetable oil (butter is more flavorful of course)
1 tsp. vanilla
a couple drops of almond extract

Spray two large mugs with cooking spray.   Place all the dry ingredients in a bowl and mix well.   Then add the milk, butter and extracts.  Mix well and then divide between the two mugs.   Place in the microwave and cook on high for 2 minutes and check for doneness with a toothpick.  If toothpick comes out clean, it is done.  It not, continue cooking for another 30-60 seconds or until the toothpick comes out clean.   Cool before eating.  You can frost or just sprinkle with some powdered sugar.  

Cheese Log

I always love when people bring cheese logs to dinners at work.   If it has any kind of cheese involved, I love it.   My friend Kim over at the Kansas City VA hospital, brought one to work today that was exceptionally good.   She sent some home with me and I shared it with some of the other staff  I work with in Topeka.  They all enjoyed it too.   Kim was kind enough to share the recipe with me and now I'm sharing it with  you.   Enjoy!

2 8-oz. packages of cream cheese, softened
1/2 cup grated sharp cheddar
4 green onions, thinly sliced
6 slices of bacon, fried crisp and crumbled
1 pkg. dry ranch dressing mix

Mix all together well, form into a log and them roll in chopped pecan pieces.   Serve at room temperature with whole grain crackers.