Griff's Kitchen

Source: Joy of Baking

Ingredients

Graham Cracker Crust

1.25 cups Graham Cracker Crumbs

2 tbsp Sugar

5-6 tbsp Butter [unsalted] [melted]

Filling

3 large Egg Yolks

14 oz. Sweetened Condensed Milk

1/2 cup Key Lime Juice

2 tsp Lime Zest [grated]

Topping

1 cup Heavy Whipping Cream

2 tbsp White Sugar

Procedure

Graham Cracker Crust

1. Mix together the graham cracker crumbs, sugar, and melted butter

2. Press into the bottom and up the sides of a 9 inch pie or tart pan

3. Cover with plastic wrap and place in the refrigerator to chill for 30 minutes

Filling

1. Beat Eggs until pale and fluffy – use whisk attachment on mixer

2. (continue whisking) Gradually add the sweetened condensed milk until you have a light and fluffy mixture

3. Scrape down the sides of the bowl then beat in the lime juice and zest

Bake the Pie

1. Pour the filling into the crust and bake for 10 minutes at 350F

2. Remove from oven and allow to cool on a wire rack

3. Once cooled, place in refrigerator until ready to serve

Topping

1. Beat whipping cream until soft peaks form

2. Add the sugar and continue beating until stiff peaks form

3. Pipe the whipped cream onto the surface of the pie

Source: David Fesperman

 

¾ cup shortening	1 cup sifted all-purpose flour
1 cup firmly packed brown sugar	1 teaspoon salt
½ cup sugar	½ teaspoon baking soda
1 egg	3 cups uncooked oatmeal
1 teaspoon vanilla	¼ cup water

1. Beat shortening, sugars, egg, water, and vanilla together until creamy.

2. Sift together flour, salt, and soda

3. Add to creamy mixture; blend well.

4. Stir in oats.

5. Drop by teaspoons onto greased cookie sheets.

6. Bake in 350°F, preheated oven for 12 to 15 minutes.

(For variety, add chopped nutmeats, raisins, chocolate chips or coconut.)

 

Ingredients

2 teaspoons plus 1/2 cup sugar, divided
1/4 cup baking cocoa
1/4 cup fat-free milk
2 tablespoons butter
1 teaspoon canola oil
1 egg white
1/2 teaspoon vanilla extract
1/3 cup all-purpose flour
1/8 teaspoon salt
10 teaspoons miniature semisweet chocolate chips, divided
1/2 cup reduced-fat vanilla ice cream

Procedure

1. In a small saucepan, combine the cocoa and 1/2 cup of sugar

2. Stir in the milk until smooth

3. Cook and stir this mixture until sugar is dissolved and mixture comes to a boil.

4. Remove from heat and stir in butter and oil.  Continue to stir until butter is completely melted.

5. Set aside and allow to cool for 10 minutes.

6. Stir in egg white and vanilla until blended.

7. Add flour and salt and stir until combined.

8. Coat 4 ramekins with baking spray (containing flour) and dust with the 1/2 tsp of sugar.

9. Portion the cake batter evenly between the four ramekins while layering in the chocolate chips.

10. Bake at 350°F for 17-22 minutes, or just until centers are set.

11. Allow to cool on a wire rack for 10 minutes [while still in ramekin]

12. Carefully run a knife around the edge of the ramekins and invert cakes onto dessert plates.

13. Top with ice cream and chocolate chips.

 

Warm Chocolate Cakes published in Light & Tasty December/January 2007, p7

 

 

Ingredients

1 cup Shortening

½ cup Sugar

1 cup Brown Sugar [packed]

1 tsp Vanilla Extract

2 Eggs

2 cups All-Purpose Flour

1 tsp Baking Soda

1 tsp Salt

2 cups Ghirardelli or Hershey’s Semi-Sweet Chocolate Chips

1 cup Chopped Nuts [optional]

Procedure

1. Combine shortening, sugar, brown sugar, and vanilla extract – mix on high until creamed together

2. Add the eggs to the above mixture and continue to whisk until fluffy

3. In a separate container, combine the flour, baking soda, and salt – whisk well

4. while slowly mixing, add the dry ingredients until consistent cookie dough is formed – if too sticky, add a bit of flour

5. Mix in the chocolate chips while mixing on low speed

6. Portion the dough into tablespoon size blobs and place them on a greased baking sheet

8. Bake at 350°F until puffed and lightly brown

9. Allow the cookies to cool on the pan for a minute or two before transferring them to a wire rack.

10. These cookies re-warm well in the microwave for ~15 seconds

Source: Inspired by Hershey’s ChocolateTown Cookies

Ingredients

Dough

1/4 cup Water  (2oz.)

2 tbsp Yeast – active dry

1 cup Milk (8oz.)

4 3/4 cups Flour – King Arthur Unbleached All-Purpose (19oz.)

1/2 cup + 2 tablespoons Sugar – granulated (4.25oz.)

1 egg, well beaten

1 teaspoon Salt

1/2 cup (1 stick, 4 ounces) butter, melted

1 tablespoon Lora Brody Bread Dough Enhancer (optional)

Filling

2 tablespoons milk

3/4 cup (5 1/2 ounces) light brown sugar

1/4 teaspoon salt

2 1/2 tablespoons (5/8 ounce) ground cinnamon

Frosting

1/4 cup (1/2 stick, 2 ounces) unsalted butter, at room temperature

1 cup (3 1/2 ounces) confectioners’ sugar

1/4 teaspoon ground cinnamon

3/8 teaspoon salt

2 tablespoons orange juice

1/8 teaspoon orange oil

1 1/2 to 2 1/2 teaspoons hazelnut liqueur, such as Frangelico, or almond liqueur, such as Amaretto

Procedure

Dough

1. Heat water and milk in microwave (anything above 110º is too hot)

2. Whisk in the yeast and  1 tbsp of sugar then set aside until foam appears on top of liquid (This means the yeast is metabolizing).

3. In a large bowl combine the flour, salt, and remaining sugar – whisk until thoroughly blended.

4. In a small bowl combine the water/yeast/sugar, milk, egg, butter, and Lora Brody dough enhancer (optional) – whisk thoroughly to form an emulsion

5. Combine the liquid and dry ingredients and work into a dough.

6. Turn the dough-ball out onto a floured surface and knead until it is smooth and consistent. (If the mixture becomes too dry, add a little water – If too wet, add some flour).

7. Grease a large bowl with vegetable oil, and place dough-ball inside. Roll the dough so the top-side is also oiled.

8. Cover bowl with plastic film, (or damp cloth) and wait for the dough to double in bulk…sometimes overnight.

9. Turn the dough out onto a lightly greased surface and divide it in half.

11. Flatten the dough a little with your hands before rolling it into a 18 x 24 rectangle.

Filling

12. Brush the milk onto the dough – (leave a 1 inch strip along one of the long sides dry).

13. Combine the sugar, salt, and cinnamon.

14. Sprinkle the filling ingredients onto the dough, being careful to avoid the 1 inch strip that was not brushed earlier.

15. Roll the sheet – starting with the long edge of the rectangle – (opposite of the non-brushed side).  It is also important not to roll the dough too tightly, as it will cause the center of the rolls to pop up when baking.

16. Brush the bare, 1 inch strip with water and pull it up over the “log” (pinch the seam closed and turn it over so that it is on bottom)

17. Mark the dough in 1.5 inch increments along its length with a knife (should be ~20 rolls).

18. Slice the cinnamon rolls by looping dental floss around the “log” and pulling (floss gives the best cut, but a serrated knife can be used as well).

19. Place the rolls on a lightly greased baking sheet (leave at least 1 inch of space between the rolls)

20. Brush the sides of the rolls with melted butter to prevent sticking

21. Wrap the sheet in lightly greased plastic film and allow to rise, until puffy looking (not quite doubled in bulk)

22. Bake in a 350F oven for 30-35 minutes (or until golden brown)

23. Remove from oven and allow to cool while still on the pan (place on cooling rack when they begin to become firm)

Frosting

24. Combine the butter, confectioners’ sugar, cinnamon, salt, orange juice, orange oil, and liqueur

25. Use an electric mixer or fast whisking to “cream” the ingredients together

26. Frost the rolls while they are still slightly warm

Source – King Arthur Cookbook