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Recipes
Teacher Jessica's Punkin' Muffins
By Ssherahh
2010-2011 Parent Handbook from Bates
- 1 1/2 c. sugar
- 1 c. oil (can be cut back or applesauce used)
- 1/2 tsp vanilla
- 3 eggs
- 1 lb. can pumpkin or squash
- 1 1/2 c. flour
- 1 1/2 tsp. soda
- 1 1/2 tsp. cinnamon
- 1/2 tsp cardamom
- 1/2 tsp cloves
- 1/2 tsp nutmeg
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. vanilla
Super Mom Sauce (Honey Mustard Poppy Seed Dressing)
By Ssherahh
Directions: 1 Mix all together with a wire whip, put in a container, cover and refrigerate
- 1 1/3 cups mayonnaise (see recipe)
- 4 1/2 tablespoons cane sugar
- 2 1/2 tablespoons honey
- 2 tablespoons yellow mustard
- 2 tablespoons Dijon Mustard (see recipe)
- 2 tablespoons white vinegar
- 2 tablespoons grapeseed oil
- 1 1/2 tablespoons poppy seeds
Pizza Crust
By Ssherahh
Add 1 cup flour, mix until smooth with whisk on mixer Add 1 cup flour, mix until smooth with whisk on mixer Add 1 ...
- 1 1/2 cups hot water
- 1 tbs sugar
- 2 1/4 tsp yeast
- Stir and let proof until bubbly for 10 min.
- Add 1 1/2 tsp salt
- 2 tbs olive oil
- Stir and add 4 cups flour as noted below. 1/2 whole wheat, 1/2 unbleached.
Sigrid's Carrot Cake (Bundt Cake)
By Ssherahh
Directions For the cake: Preheat the oven to 350 degrees F
- Cake:
- Ingredients
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 whole eggs
- 2 cups all-purpose flour, plus more for dusting
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 tsp cardamom
- 3 tbsp dried coconut
- 1/2 teaspoon salt
- 2 cups grated carrots
- Butter, for greasing
- Icing:
- 1 stick butter, softened
- 1 package (8 ounces) cream cheese, softened
- 1 pound powdered sugar
- 2 teaspoons vanilla extract
- 1 cup pecans, chopped finely
Chocolate Nutella Cookies
By Ssherahh
Preheat oven to 325° In a small mixing bowl, whisk together the flour, cocoa powder, and baking powder
- 1 1/4 cups all-purpose flour, lightly spooned into measuring cups and leveled with a knife
- 1 teaspoon baking powder
- 1/2 teaspoon salt (omit if using salted butter)
- 2/3 cup Dutch-process unsweetened cocoa powder
- 1/2 cup (1 stick) butter
- 1/2 cup sugar
- 1/2 cup dark brown sugar
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon hazelnut extract (you can substitute 1/2 teaspoon vanilla if you can’t find or don’t like hazelnut extract)
- 1/3 cup Nutella
- 1/3 cup milk
Pumpkin bundt cake
By Ssherahh
Read More http://www.epicurious
- For cake
- 1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for greasing bundt pan
- 2 1/4 cups all-purpose flour plus additional for dusting pan
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 3/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 1 1/4 cups canned solid-pack pumpkin (from a 15-ounce can; not pie filling)
- 3/4 cup well-shaken buttermilk
- 1 teaspoon vanilla
- 1 1/4 cups granulated sugar
- 3 large eggs
- For icing
- 2 tablespoons plus 2 teaspoons well-shaken buttermilk
- 1 1/2 cups confectioners sugar
- bowl.
Chocolate Sour Cream Bundt Cake
By Ssherahh
directions: 1. Position a rack in the center of the oven and heat to 350 degrees F
- For the cake:
- 1 cup unsalted butter, plus more for the pan
- 1/3 cup cocoa powder (we use Dutch processed)
- 1 teaspoon kosher salt
- 1 cup water
- 2 cups all-purpose Gold Medal flour, plus more for the pan
- 1 3/4 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 2 large eggs
- 1/2 cup sour cream (or Greek yogurt)
- 1 teaspoon pure vanilla extract
- For the chocolate glaze:
- 4 ounces bittersweet chocolate, finely chopped
- 1 1/2 tablespoons corn syrup (or agave nectar)
- 1/2 cup heavy cream
- 1 1/2 tablespoons granulated sugar