Apple Cinnamon Baba (Or Ali Baba As I like to call it.)

~Apple Cinnamon Baba (Or Ali Baba As I like to call it.)~

4 cups pastry flour

2 cups sugar

2 Table spoons ground cinnamon

1 Table spoon baking powder

1 cup grape-seed oil

4 large eggs

1/2 cup apple juice

2 teaspoons vanilla extract

4 medium-size Granny Smith apples, peeled, cored, and chopped fine

1 cup chopped walnuts (optional)(I did not add them.)

powdered sugar

 

 

Preheat oven to 350 F. Grease 10-inch bunt pan.

In large bowl combine flour, sugar, cinnamon, baking powder, oil, eggs, apple juice, and vanilla.

With eletric mixer at low speed, beat, ingredients until just mixed. Increase speed to high; beat 2 minutes longer, occasionally scraping bowl with rubber spatula. Stir in chopped apples and walnuts.

Spoon batter into prepared bunt pan. Bake 1 hr. and 15 minutes. Until toothpick inserted in center and comes out clean.

Cool in pan on wire rack 10 minutes; invert pan containing cake on to wire rack. Remove pan and let cake cool completely.

To serve, sprinkle top with powdered sugar.

And you can add nuts to this one.¬†ūüėĬ†¬†¬† Despite the name, it tastes great! ūüėÄ

 

(My Dad, Sister, and I love this dessert.)

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Dec 24

Blueberry Coconut Muffins

~Blueberry Coconut Muffins~

2 cups all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup sugar

1 large egg

1/4 cup vegetable oil

1 tsp vanilla extract

3/4 cup milk

3/4 cup shreded coconut, plus extra for topping

1 cup blueberries, fresh or frozen

 

Preheat oven to 375¬įF. Line a 12-cup muffin pan with paper liners.

In a medium bowl, whisk together flour, baking powder, baking soda and salt.

In a large bowl, whisk together sugar and egg until well combined, then whisk in vegetable oil and vanilla extract. Stir in half of the flour mixture, followed by the milk, then stir in the remaining flour mixture until it is almost completely incorporated. Fold in shredded coconut, then gently fold in blueberries.

Divide batter evenly into prepared muffin pans. Top each with 2-3 tsp shredded coconut.

Bake for 15-18 minutes, until a toothpick inserted into the center of a muffin comes out clean and the muffins spring back when lightly pressed.
Cool completely on a wire rack.

Makes 12.

(No nuts.)

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Dec 24

Chocolate Crinkle Crunch Cookies

~Chocolate Crinkle Crunch Cookies~

Here is a picture of it: (Yummy!)

1/2 cup powdered sugar

1 2/3 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1 1/2 tsp. baking powder

1/4 tsp. salt

1/2 cup (Or one stick.) butter

1 1/4 cup sugar

2 large eggs

1/2 tsp. vanilla extract

(No nuts.)

Before you start
Be sure an adult is nearby to help.

Preheat an oven to 350¬įF. Grease 2 baking sheets with butter.

Put the confectioners’ sugar into a bowl and set aside.

Mix the ingredients
In another bowl, using a wooden spoon, stir together the flour, cocoa, baking powder and salt. Set aside.

In a large bowl, using an electric mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes. Turn off the mixer and scrape down the bowl with a rubber spatula. Add 1 egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended.

Turn off the mixer and add the flour mixture. Beat on low speed just until blended.

Form the cookies 
Using a tablespoon, scoop up a rounded spoonful of dough. Scrape the dough off the spoon into the palm of your other hand. Roll the dough into a ball. Roll the ball in the confectioners’ sugar until covered. Place the balls on a prepared baking sheet. Repeat, spacing the balls about 2 inches apart.

Bake the cookies
When 1 baking sheet is full, put it in the oven and bake the cookies until they are crackled and puffed, 10 to 12 minutes. Using oven mitts, remove the baking sheet from the oven and set it on a wire rack for 15 minutes.

Using a metal spatula, move the cookies onto the rack and let cool completely. Repeat with the rest of the cookies. Makes about 24 cookies.

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Dec 24

Chocolate Fudge Brownies

~Chocolate Fudge Brownies~

1 cup flour

2/3 cup unsalted butter

30z or 1/2 cup  semi-sweet chocolate

1 tbsp cocoa powder

3/4 cup soft light brown sugar

1/2 tsp baking powder

One pinch of salt

1 tsp vanilla

And 2 eggs

And you can add 2/3 cup chopped nuts if you like, but since a lot of us are allergic to them, I don’t add them.

  1. Preheat the oven to 350 ¬įF. Grease and line the base of the brownie pan with nonstick parchment paper.
  2. Break the chocolate into a bowl and add the better. Melt the butter and chocolate over a saucepan of barely simmering water, stirring occasionally.
  3. Remove the bowl from the heat and allow the chocolate to cool slightly. Sift the flour cocoa powder, baking powder, and salt into a a separate bowl.
  4. In a third bowl, beat the eggs and then add the sugar and vanilla extract. (For better looks melt the sugar in a saucepan before mixing.) Stir the ingredients together until they are just combined.
  5. Fold the melted chocolate into the beaten egg mixture. Then fold in the flour mixture. (And nuts if you are going to add them.) There should be no visible flour.
  6. Spoon the mixture into the pan, smooth the tip with a palette knife. Bake for 20-25 minutes. Allow to cool in the pan before cutting them into squares.

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