GRANDMA PINDERS CHRISTMAS COOKBOOK And some hints from the family.
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Transcript of GRANDMA PINDERS CHRISTMAS COOKBOOK And some hints from the family.
GRANDMA PINDERSCHRISTMAS COOKBOOK
And some hints from the family
4 large eggs
2 cups sugar
3/4 cup butter, melted
2 teaspoons vanilla extract
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup cocoa
1 1/2 cups chocolate chips
CHOCOLATE CHIP BROWNIES
Lightly beat eggs then add sugar, butter
and vanilla. Stir well till all combined and
butter does not separate from mixture.
Sift together flour, cocoa, baking powder
and salt. Add flour mixture to egg mixture
in thirds. mix just until all blended. Fold in
Chocolate Chips. Spoon into a greased and
floured 9 x 13 pan. Spread to edges. Bake
in a 350 degree oven for 30-35 minutes.
Let cool in pan. Heaven in a cup.
www.chocolatechocolateandmore.com
2 cups semi-sweet chocolate
chips
4 Tablespoons Water
8 eggs separated
1 tsp vanilla
2/3 cup sugar
Butter and sugar for coating
pie plate
CHOCOLATE MOUSSE PIE
Butter a pie plate then coat with granulated sugar, set
aside.
Melt chocolate with water in medium saucepan over low
heat, stirring until smooth. Remove from heat. Stir in egg
yolks, 1 at a time, add vanilla. In large mixing bowl, beat
egg whites until foamy. Gradually add in sugar, continue
beating until stiff peaks form. Stir about 1/2 cup of egg
whites into chocolate mixture then fold chocolate into
remaining egg whites. Pour 4 cups (about 1/2) of mixture
into prepared pie plate.
Chill remaining mixture. Bake at 350 degrees for 25
minutes or until just set. Let cool then chill for 1 hour.
Crust will sink in. Spoon mousse into shell, chill for 3
hours before serving. This pie can be frozen, Set out on
counter at least 30 minutes before serving.
YUMMY!
Servings: 48 small
bars or 24 larger bars
Prep Time: 15 min
Cook Time: 30 min
Difficulty: Easy
www.pauladeen.com
PUMPKIN SQUARESBars:4 eggs 1 2/3 cups granulated
sugar 1 cup vegetable oil 15-ounce
can pumpkin 2 cups sifted all
purpose flour 2 teaspoons baking
powder 2 teaspoons ground
cinnamon1 teaspoon salt1 teaspoon
baking soda
Icing:8-ounce package cream
cheese, softened1/2 cup butter or
margarine, softened2 cups sifted
confectioners’ sugar 1 teaspoon
vanilla extract
Preheat the oven to 350 degrees. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda.Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13x10 inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.To make the icing:Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.
MMMM…
3 eggs
1 cup sugar
2/3 cup pumpkin puree
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
PUMPKIN ROLL
Filling:
1 1/2 cups cream
8-ounce tub
mascarpone cheese,
room temperature
3/4 cup powdered
sugar
1 teaspoon cinnamon
1 teaspoon vanilla
Put the eggs and sugar in a large bowl.
Beat with an electric mixer until lemon
yellow and foamy. The eggs are ready when
you lift a spoon out and it falls back into
the bowl and looks like ribbons.
Add pumpkin and lemon juice. Fold until
combined. Sift the flour, baking powder,
cinnamon, ginger, nutmeg, and salt over
the bowl. Gently fold the flour in.
Line a 10×15 jelly roll with parchment
paper and spray with cooking spray. Pour
the batter into the pan and spread evenly
into the corners.
AND CONTINUED…Bake in a preheated 350 degree oven for 15
minutes. Cool for 10 minutes in the pan. Take
a hand towel and generously sprinkle with
powdered sugar. This helps the cake not stick
to the towel. Liberally sprinkle the top of the
cake with powdered sugar. Roll the cake up in
the towel. Let cool completely.
Whip the cream with an electric mixer until it
forms stiff peaks. In another bowl, beat
mascarpone with powdered sugar, cinnamon,
and vanilla. Fold together. Unroll the cake and
spread the filling evenly over the cake.
Roll the cake back up. Sprinkle with more
powdered sugar. Slice and serve.
STILL GOING…Put the eggs and sugar in a large bowl.
Beat with an electric mixer until lemon
yellow and foamy. The eggs are ready
when you lift a spoon out and it falls back
into the bowl and looks like ribbons. Add
pumpkin and lemon juice. Fold until
combined. Sift the flour, baking powder,
cinnamon, ginger, nutmeg, and salt over
the bowl. Gently fold the flour in. Line a
10×15 jelly roll with parchment paper
and spray with cooking spray. Pour the
batter into the pan and spread evenly
into the corners.
Bake in a preheated 350 degree oven for 15 minutes. Cool for 10 minutes in the pan. Take a hand towel and generously sprinkle with powdered sugar. This helps the cake not stick to the towel. Liberally sprinkle the top of the cake with powdered sugar. Roll the cake up in the towel. I know it sounds weird, but it works. Let cool completely. Whip the cream with an electric mixer until it forms stiff peaks. In another bowl, beat mascarpone with powdered sugar, cinnamon, and vanilla. Fold together. Unroll the cake and spread the filling evenly over the cake. Roll the cake back up. Sprinkle with more powdered sugar. When I am making this ahead of time, I keep it wrapped in the towel until I am ready to serve it. Slice and be amazed.
FINAL PRODUCT!
http://bakedbree.com/pumpkin-roll
To make it you’ll need:
about 2 lb (more or less) butter biscuits
(rectangular butter cookies, crunchy)
2 (1.7 oz each) chocolate pudding powder (not the
instant one)
2 ½ cups milk, for pudding
6 tbsp of sugar
2 tbsp (or more if you like sweeter) powdered,
confectioners sugar
2 sticks butter or margarine, unsalted, room
temperature
Whipped cream
2 cups (or as needed) milk, warm, to soak the
biscuits
NO BAKE BUTTER BISCUITS
* If you don’t have chocolate pudding powder, for this recipe you can substitute with 2.7 oz corn starch, and 2-3 tbsp of cocoa powder (depends how chocolaty you want it).* The pudding will be quite stiff, esp. when cooled to room temperature, but with butter added, it will be a very nice filling.
Make pudding by mixing pudding
powder, sugar, and about a cup of
lukewarm milk in a smaller bowl.
Set the rest of the milk (1 ½ cup) to
boil, reduce heat, then add the
pudding mix, mix constantly, and
cook for about a minute. Let it cool
to room temperature, stirring often,
so the skin wouldn’t form on the
top.
With a mixer, on medium speed,
mix pudding mix, and butter (or
margarine), both at room
temperature, until blended nicely.
Add powdered sugar to sweeten it
more, if desired.
…
Line the square deeper dish, or square
baking pan, (the smaller, but deeper
dish will make for a taller cake) with
foil or plastic wrap, and start
arranging butter biscuits on the
bottom, soaked in warm milk for
about 5-10 seconds each, soak several
at the time. Don’t over soak the
biscuits or the cake will be too moist,
and it won’t cut nicely. The biscuits
will get moisture from the butter
cream too.
Layer like that, one layer biscuits, one layer
butter cream (about as thick as the biscuits),
until all buttercream is used, and biscuits
are on the top. Cover top with plastic wrap,
and refrigerate for few hours at least.
Remove plastic wrap from top, place square
platter over it, and flip the cake onto it. Top
with lots of whipping cream, and chill some
more. Cut, serve, share, enjoy!
cafechocolada.blogspot.ca
YUM YUM
Ingredients
3/4 cup graham cracker crumbs (finely ground)
3/4 cup cookies (pecan sandies)
3 tbsps butter
3 tbsps white sugar
8 ozs cream cheese
1/3 cup white sugar
2 tbsps lemon juice
1/2 cup heavy whipping cream (whipped)
1/2 cup strawberries (sliced fresh, optional)
NO BAKE CHEESECAKE
Directions
In a bowl, mix together crushed cookies and graham crackers with melted
butter and the 3 tablespoons sugar.
Press into a 7 inch springform pan. Place in refrigerator until ready for use.
In another bowl, beat cream cheese, 1/3 cup of sugar and lemon juice.
Whip cream, and fold into cream cheese mixture.
Spread into pan.
Top with sliced strawberries (optional). Freeze for 1 hour, covered with foil.
Place in refrigerator 30 minutes before serving.
…
TA-DA
To: Grandma Pinder
Dear Grandma I hope you like this little
Christmas baking gift, Grandpa might also enjoy
it. Hopefully you can access it from your new
ipad I hope you have a very Merry Christmas!!
Love you lots xoxo<3
Love:
Kayla
THE END<3