Yolly's Rum Cake

Batter Ingredients:
1/2 bar of Cream Cheese
1 bar of Butter
4 large Eggs (room temperature)
1/3 cup Water
1/3 cup White Rum
1 tsp Vanilla
1 Box of Yellow Cake (not butter recipe)


Glaze Ingredients:
1 bar of Butter
1/2 cup Sugar
1/3 cup White Rum

Directions:

1. Preheat oven to 350 degrees and grease bunt pan well.
2. Combine cream cheese and butter until creamy.
3. Add eggs one at a time.
4. Add water, rum, and vanilla and beat until well blended.
5. Lower mixer speed and add yellow box cake slowly 
6. Increase speed and beat until smooth
7. Pour into bundt pan(s) and bake until fragrant and top is golden. Check with a toothpick, if it comes out clean remove from oven.
8. Cool on a baking rack.

Glaze Directions:

1. While cake(s) are cooling, melt butter, sugar, and rum in a sauce pan on medium heat.
2. Whisk all ingredients until sugar and butter are melted.
3. If a white film forms, whisk until it reincorporates.

Finishing Directions:

1. Once cakes are fully cooled, remove from baking rack.
2. Use a brush to carefully brush glaze onto the cake(s)
3. Use all the glaze to ensure the cake(s) is well coated
4. Store in an airtight container at room temperature for up to 5 days, refrigerate for up to a week and a half or freeze.

Jamba Juice Mango-a-gogo told by Lucy

Ingredients:
10 - 12 oz Mango Juice
2 scoops of Pineapple Sorbet
1 1/2 cups of Mango
1/2 cup crushed ice

Directions:

1. Combine all ingredients in a blender and blend until smooth

Cinnamon Crumble Apple Pie (Epicurious)

Ingredients:
3 1/4 lbs Apples (peeled, cored, sliced)
2/3 cups Sugar
2 tbsp Flour
2 tsp Cinnamon (ground)
2 tbsp Butter (melted)
1 Pre-made crust

Topping:
1 cup flour
1/2 Sugar
1/4 Brown Sugar (packed)
1 1/2 tsp Cinnamon (ground)
1/2 tsp salt
6 tbsp chilled unsalted butter cut into 1/2 inch cubes

Directions:

1. Preheat oven to 400F
2. Mix all ingredients in a large bowl to coat apples.

Assemble Pie:

1. Toss all dry ingredients in the food processor. Add chilled butter cubes pulsing until mixture resembles wet sand.
2. Toss Filling once more to redistribute juices and transfer to crust mounding it in the middle. Pack topping over and around the apples.
3. Bake on a baking sheet until topping is golden ~40 mins.
4. Reduce to 350F and bake for 45 mins
5. Cool and serve with ice cream

Lavender Shortbread Cookies

Ingredients:
1/2 cup Powdered Sugar
2 tsp Dried Lavender
Zest of 1 Lemon
2 Sticks Butter, Room Temperature
2 1/4 cup All Purpose Flour
1/4 tsp Salt
Course Salt

Directions:

1. Combine sugar, lavender and lemon zest in food processor until well blended.
2. Add butter to the food processor and cream.
3. Add flour and salt. Mix to combine.
4. Remove dough from the food processor onto parchment, gentle roll into an 8-inch log.
5. Cool in the fridge for at least 4 hours.
6. Bake in 375 degrees for 16 minutes.

Popsicles (Livingonadime.com)

Strawberries And Cream Popsicles

Ingredients:
1 cup Strawberries
1/2 cup Vanilla Ice Cream or Yogurt
1 cup Milk
1 tbsp Sugar

Directions:

1. Blend the ingredients until smooth. Pour into molds and freeze.

Raspberry Popsicles

Ingredients:
1 cup Raspberry Juice
1/2 cup Raspberries (optional)

Directions:

1. Blend until smooth. Pour into molds and freeze.

Strawberry Banana Popsicles

Ingredients:
1 (3 oz.) Strawberry Gelatin
1 cup Boiling Water
1 Banana
1 cup Yogurt or Ice Cream. 

Directions:

1. Dissolve gelatin in water. In a blender, mix gelatin mixture, banana and yogurt. 
2. Pour into molds and freeze.

Blueberries and Cream Popsicles

Ingredients:
1 1/2 cups Vanilla Yogurt
1/2 cup Blueberries

Directions:

1. Fill each popsicle half way with yogurt. Freeze. 
2. Blend blueberries with the rest of the yogurt. 
3. After the first half has frozen, fill the molds the rest of the way and freeze.

Cantaloupe Popsicles

Ingredients:
1 cup Cantaloupe
2 cups White Grape Juice

Directions:

1. Blend, pour into molds and freeze.

Easy Homemade Pudding Pops

Ingredients:
1 pkg. Pudding (not instant*)
3 cups Milk
Fruit (any kind, optional)

Directions:

1. Combine and mix the ingredients only enough to blend well. 
2. Quickly pour into popsicle molds and freeze. 
3. Chocolate and vanilla pudding may be layered for a fun treat or you can layer fruit with vanilla pudding. 

Makes 8-10 popsicles.


 

Royal Icing (Juliausher.com)

Ingredients:
2 Lbs. Powdered Sugar
1/2 Tsp Cream of Tartar
5 Large Egg Whites OR 5 1/2 Pasteurized Egg Whites OR 11-12 Tsp Carton Egg Whites
Flavoring
Liqua-gel or Gel Food Coloring

Directions:

1. Put all ingredients except food coloring into the mixer bowl. Hand mix a little to avoid sugar from flying out of the bowl. Start on low and gradually move to high until consistency is thick like glue (about 1-2 minutes)
2. Add flavor if desired (to taste)
3. Separate out 1 cup of icing to color. Add a few drops of color and mix. Consistency should still say the same (thick like glue).

Outlining- add 1/2 to 3/4 tsp. of water to icing and gently stir to avoid adding air bubbles. Consistency should fall off spoon in blobs for outlining

Flooding- add 2 to 3 tsp. of water to icing and stir. Run fast off the spoon and disappear in about 10 seconds. (add more water for larger cookies and less for smaller cookies)

Top Coating (spreads to decorate without outlining)- add 1 1/2 to 2 1/2 tsp. of water to icing and gently stir.  Consistency should drip off spoon and disappear into the rest of the icing in the bowl in about 15 seconds

If you over water, sift powdered sugar into the icing to thicken it up.

Gingersnaps (realsimple.com)

Ingredients:
2 sticks Unsalted Butter, at room temperature
1 cup Brown Sugar
1/2 cup Sugar
2 Tbsp Corn Syrup
1 tsp Vanilla Extract
1 Egg
2 3/4 cups, plus 3 Tbsp Flour
1/2 tsp Salt
1 1/4 tsp Baking Soda
2 Tsp Ground Ginger confectioners’ sugar, for sprinkling
 
Directions:

1. Heat oven to 375° F. Line 2 baking sheets with parchment paper or aluminum foil.
2. With an electric mixer on medium-high, beat the butter, brown and granulated sugars, corn syrup, and vanilla for 3 minutes. 
3. Add the egg and beat until combined.
4. In a separate bowl, whisk together the flour, salt, baking soda, and ginger.
5. Reduce mixer speed to low and slowly add the flour mixture to the egg mixture.
6. Divide the dough into 2 portions. Wrap in plastic. Freeze for 1 hour. 
7. On a floured surface, roll the dough out 1/4 inch thick. Cut into 2-inch stars.
8. Bake for 8 minutes. Cool on the baking sheets for 5 minutes. Transfer the cookies to wire racks to cool completely. Sprinkle with confectioners' sugar.

Cinnamon Carrot Bread (allrecipes)

Ingredients:

3/4 cup Sugar
1/4 cup packed Brown Sugar
3/4 cup Sunflower Oil
2 cups Flour
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Ground Cinnamon
2 Eggs
1 pinch Salt
1 cup Carrots (grated)
1/2 cup Pecans or Walnuts (chopped)
1/2 tsp Vanilla Extract

Directions:

1. Preheat oven to 350 degrees F (175 Degrees C). Grease and flour a 9 x 5 inch loaf pan.
2. In a large bowl, beat together the sugars and sunflower oil. Sift flour, baking powder, baking soda, cinnamon, and salt into the bowl while stirring occasionally. Beat the eggs together, and gradually stir into the batter until everything is combined. Mix in carrots, pecans, and vanilla until well combined. Pour batter into prepared pan.
3. Bake on middle rack for 60 minutes, or until it tests done. Cool in pan for 10 minutes, and then turn out onto wire rack to cool completely.

Nutella Popsicles (just a pinch recipes)

Ingredients:
1 cup Cool Whip
1/2 cup Milk
3 tbsp Nutella

Directions:

1. Blend all ingredients until smooth
2. Pour into popsicle molds and freeze

$250 Neiman Marcus Cookie

Ingredients:

1/2 cup (1 stick) Butter (softened)
1 cup Light Brown Sugar
3 tbsp Sugar
1 large Egg
2 tsp Vanilla Extract
1 -3/4 All-purpose Flour
1/2 tsp Salt
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 1/2 tsp Instant Espresso Coffee Powder
1 1/2 cups Semi-sweet Chocolate Chips

Directions:

1. Preheat oven to 300 degrees.
2. Cream the butter with the sugars.
3. Beat in the egg and the vanilla extract for another 30 seconds.
4. In mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds.
5. Stir in the espresso coffee powder and chocolate chips.
6. Drop cookies onto greased cookies sheet about 3 inches apart.
7. Bake about 20 minutes or until nicely browned around the edges.

Naturally Sweet Maple Walnut Granola Adjusted (Sweet Savory and Steph)

Ingredients:

2 cups Old Fashioned Rolled Oats
1 cups of walnuts
1/2 cup Maple Syrup
2 tsp Vanilla Extract

2 tsp Ground Cinnamon

Pinch of Kosher salt

1/2 cup dried fruit (

Directions:

1. Preheat oven at 325F
2. Combine all dry ingredients in a large mixing bowl.
3. Combine all wet ingredients in a small mixing bowl and mix well.
4. Add wet mixture to dry ingredients and mix well.
5. Spread on cooking sheet and bake for 20 mins
6. Remove from oven and let cool for 30 - 60 mins untouched.
7. Break up the granola and store in dry containers.

Whole Lemon Bar

Crust Ingredients:
 
1 cup All-purpose Flour
1/3 cup Sugar
1/4 tsp Salt
8 tbsp Unsalted Butter (cut into chunks)

Filling Ingredients:

1 small to medium sized Lemon
1 1/3 cups Sugar
8 tbsp Unsalted Butter (cut into chunks)
4 large Eggs
2 tbsp Cornstarch
1/4 tsp salt

Directions:

1. Place a rack in the middle of the oven and preheat oven to 350
2. Cut two 12-inch lengths of parchment paper and line your pan (bottom and sides) and use the 2nd sheet to line the rest of it perpendicularly to the 1st sheet.
3. Lightly butter exposed parts of parchment and set pan aside.

Crust:

1. Blend the flour, sugar and salt together in the bowl of the food processor.
2. Add butter and pulse until mixture is powdery, but will form if firmly pinched.
3. Turn the dough crumbs into the prepared baking pan and press dough evenly across the bottom 1/2 inch up the sides and pick dough with a fork.
4. Bake for 20 mins (until lightly brown)
5. If any parts bubble up, prick with a fork.

Filling:

1. Cut lemon in half to inspect the lemon (is white part fuzzy? Is there a part where the skin is thick? If the widest part of the lemon is 1/4 inch thick or less, your lemon is good. If it is more, cut some skin off and discard to eliminate bitterness)
2. Cut your lemon halves into thing rings and discard seeds. Toss lemon rounds into the food processor and add sugar. Run until it is pureed (2 mins)
3. Add butter and run until the mixture is smooth scraping down the sides as needed.
4. Add eggs, cornstarch, and salt and pulse until combined.

Bars:

1. Pour mixture over crust and bake for 35-40 minutes or until filling is set. (test by bumping pan and it should only jiggle slightly)
2. Let it cool completely and cut around the parchment paper to make sure the sides aren't stuck.

Chinese Sponge Cake

Ingredients:

5 Eggs

1 1/2 cup Light Brown Sugar

3/4 cup Evaporated Milk

1 tsp Vanilla Extract

1 1/2 Cake Flour

1 tsp Baking Soda

1 tbsp Baking Powder

3 tbsp Shortening

3 tbsp Vegetable Oil

Directions:

1. In a large mixing bowl beat eggs on high speed for 5 mins
2. Slowly add in brown sugar
3. add evaporated milk
4. add vanilla extract and let rest
5. In a large bowl, whisk together cake flour, baking soda and powder
6. In a small bowl, spoon blend shortening and vegetable oil.
7. Slowly add large bowl's contents to mixer and then add small bowl's contents.
8. Fill Steaming pot with water on high heat
9. Place Cake pan on steaming rack with wax paper inside
10. Pour in batter 1 1/2 inch thick 
11. Steam for 25 mins.

Chocolate Lava Cake

Ingredients (4 people):
 
1 cup Semi-Sweet Baking Chocolate
6 oz. Butter (diced, room temperature)
3 Eggs
1/2 cup Granulated Sugar
1/3 cup Flour
Butter for Ramekins

Directions:

1. Preheat oven to 350°F.
2. Melt chocolate on low flame in a bain-marie (double boiler).
3. When melted, take of flame
4. Stir in diced butter, until it melts.
5. In another bowl, beat eggs and sugar, until it starts to whiten.
6. Stir in melted chocolate and then the flour.
7. Butter 4 individual ramekins, and pour in chocolate batter.
8. Cook for about 10 minutes.
9. Tip ramekins upside down onto dessert plates and serve