a little of each

A family's cookbook

Warren’s Banana Bread February 25, 2015

Filed under: Breads,Breakfast — alittlemoreofeach @ 12:27 pm
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Ingredients

1/2 cup butter, softened
1 cup sugar
2 eggs
3 very ripe bananas, mashed
1 3/4 cup all-purpose flour
1 tsp baking soda
1/2 Tbl baking powder
1/2 tsp salt
1 tsp vanilla
1/2 to 1 cup chopped nuts, optional*

Directions

Preheat oven to 350. Cream butter and sugar.  Beat in eggs (one at a time) until batter is smooth.  Blend in mashed bananas. Combine flour, baking soda and powder, and salt.  Add flour mixture to banana mixture until just moistened (do not over mix).  Fold in nuts, or sprinkle on the top before baking. Pour batter into well-greased loaf pan.  (Warren lines his with parchment paper, too.) Bake for one hour, or until a toothpick comes out clean. Remove from oven and let stand for 10 minutes. Remove from pan.  Place bread on a cooling rack.  Serve warm with butter and a mug of hot tea.  (Or in George’s case, cold milk.)

 

Sweet Cream with Berries June 2, 2013

Filed under: Desserts — alittlemoreofeach @ 3:41 pm
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Stephanie served this simple yet decadent dessert for Easter in 2004. The sweet cream is very similar to the Mock Devonshire Cream, but it is softer and sweeter. The recipe serves four. Or one. It depends.

 

Ingredients

1 cup sugar

1 envelope unflavored gelatin

2 cups whipping cream

2 (8 oz) containers of sour cream

1 tsp vanilla extract

Fresh berries such as strawberries, raspberries, blueberries, and blackberries.

 

Directions

Combine sugar and gelatin in a medium saucepan. Stir in whipping cream and let stand one minute. Cook over medium heat, stirring constantly with a wire whisk for five minutes or until gelatin dissolves. Remove from heat and cool. Stir sour cream and vanilla into cooled gelatin mixture. Pour into a serving bowl. Cover and chill for three hours or until set. Serve by spooning into dessert dishes. Top with fresh berries.

 

Apple Bars

Filed under: Desserts — alittlemoreofeach @ 3:23 pm
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Ingredients 

Crust:

2 cups flour

½ cup sugar

½ tsp baking powder

½ tsp salt

1 cup butter, softened

2 egg yolks

 

Filling:

4 cups Golden Delicious apples, peeled and thinly sliced

¾ cup sugar

¼ cup flour

1 tsp cinnamon

 

Directions

To make the crust, combine all the crust ingredients in a mixer; the dough will be very soft. Divide dough in half and place one half in an ungreased 9 x 13 pan. For the filling, mix the sugar, flour and cinnamon together; add the sliced apples and mix until coated. Spread evenly on top of dough. Crumble remaining half of dough on top of apples. Bake at 350 degrees for 40 minutes. Serve warm with vanilla ice cream.

 

Lemon Squares

Filed under: Desserts — alittlemoreofeach @ 3:21 pm
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Ingredients

1 cup flour

½ cup butter

¼ cup powdered sugar

2 eggs

1 cup sugar

½ tsp baking powder

¼ tsp salt

2 tsp lemon zest

2 tsp lemon juice

 

Directions

Mix one cup flour, butter and powdered sugar. Press into an ungreased 8 x 8 pan. Bake at 350 degrees for 20 minutes. Beat eggs, sugar, baking powder, salt, lemon zest and juice together until light and fluffy. Pour over hot crust and bake at 350 degrees for 25 minutes. Cool completely and cut into squares. Makes 16 bars.

 

Chocolate Kisses Peanut Butter Cookies

Filed under: Desserts — alittlemoreofeach @ 2:54 pm
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Ingredients

2 2/3 cups flour, sifted

2 tsp baking soda

1 tsp salt

1 cup butter, softened

2/3 cup creamy peanut butter

2 tsp vanilla extract

1 cup + granulated sugar

1 cup brown sugar

2 eggs

5 dozen Hershey Kisses, foil removed

 

Directions

Sift flour, baking soda and salt together. Set aside. Cream butter and peanut butter. Add vanilla. Add one cup white sugar, one cup brown sugar and beat until smooth. Add flour and blend thoroughly. Shape dough into one tsp balls and roll in some granulated sugar. Place on ungreased cookie sheet two inches apart and bake at 350 degrees for eight minutes. Remove and press a Kiss into the middle of each cookie. Bake for two more minutes. Remove to wire rack and let cool. Makes five dozen.

 

Key West Flan

Filed under: Desserts — alittlemoreofeach @ 2:43 pm
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This is best when it’s made one day in advance.

 

Ingredients

6 large eggs

1 can sweetened condensed milk

½ can water

1 can evaporated milk

3 tsp vanilla extract

½ cup sugar

 

Directions

Pour sugar into a non-stick sauté pan. Cook on stove at medium temperature, stirring constantly with a wooden spoon until the sugar turns to a liquid, golden color. Pour immediately into a round, shallow flan dish. Quickly swirl around until bottom of dish is completely coated. Cool thoroughly and set aside. Take remaining ingredients and beat with a mixture until almost foaming. Pour mixture on top of the cooled sugar. Place in a larger pan of water and bake at 275 degrees for one hour. Check by gently shaking the container to see if flan has set. If it appears liquid in the center, continue baking, checking every ten minutes. Be patient. It often takes another hour of baking. Remove from oven. Cool thoroughly. Refrigerate overnight. To remove from dish, run a spatula along the sides. Place a round serving platter on top and carefully (but quickly!) flip over. Garnish with fresh strawberries.

 

Peanut Butter Cream Pie

Filed under: Desserts — alittlemoreofeach @ 2:07 pm
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Ingredients

Crust:

6 oz semisweet chocolate chips (@ 1 cup)

5 Tbl butter

2 ½ cups crisp rice cereal

¼ cup mini semisweet chocolate chips

Filling:

8 oz cream cheese, softened

1 (14 oz) can sweetened condensed milk

¾ cup creamy peanut butter

2 tsp real vanilla extract

1 cup heavy cream

Topping:

3 oz milk chocolate

2 Tbl heavy cream

milk chocolate for curls to garnish

img_4820Directions

Crust: 

Melt 6 oz chips and butter in double boiler on low heat. Remove from heat and stir until smooth. Gently stir in rice cereal until completely coated. Set aside to cool until lukewarm and stir in mini chips. Press into bottom and sides of a buttered 9″ pie plate. Chill for 30 minutes.

Filling: 

In a large bowl with an electric mixer, beat cream cheese until fluffy. Beat in condensed milk, peanut butter and vanilla. In a medium bowl, beat heavy cream until soft peaks form. Fold the whipped cream into the peanut butter mixture. Pour filling into chilled crust.

Topping:

In a double boiler, melt the milk chocolate over hot, not simmering, water. Add heavy cream and stir constantly until blended. Set aside to cool slightly, then drizzle the chocolate over the top of the pie. Refrigerate until firm (at least 2 hours, overnight is best). Garnish with milk chocolate curls. (Use a vegetable peeler on a bar of chocolate to make curls – white and milk chocolate together might look & taste good.).

 

Christopher’s Birthday Cheesecake

Filed under: Desserts — alittlemoreofeach @ 2:00 pm
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Made each year by Stephanie’s friend, Jay.

 

Ingredients

1 2/3 cups graham cracker crumbs

¼ cup melted butter

¼ cup sugar

3 blocks (8 oz each) cream cheese, softened

1 cup sugar

3 eggs

16 oz sour cream

1 ½ tsp vanilla extract, separated

3 tsp sugar

 

Directions

Mix graham cracker crumbs, butter and sugar together. Press against bottom and sides of a nine-inch spring-form pan. Beat cream cheese until light and fluffy. Continue beating and slowly add one cup sugar. Add eggs, one at a time. Stir in one tsp vanilla. Pour over crust. Bake in a preheated oven at 375 degrees for 45 minutes, or until set. (Often takes longer!)  Beat sour cream at medium speed for two minutes. Add ½ tsp vanilla and sugar. Continue beating for one minute. Spread over hot cheesecake. Bake at 400 degrees for five minutes. Cool on wire rack. Cover and chill for at least eight hours.

 

Orange Marmalade Layer Cake

Filed under: Desserts — alittlemoreofeach @ 1:00 pm
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Stephanie says: This cake would also be delicious with an orange cream cheese frosting. Heck, bologna could be delicious with enough cream cheese frosting.

 

Syrup:

1 cup freshly squeezed orange juice

¼ cup granulated sugar

 

Cake:

3 cups cake flour

½ tsp baking soda

½ tsp salt

1 cup unsalted butter at room temperature

2 cups granulated sugar

3 large eggs at room temperature

1 cup buttermilk at room temperature

1 ½ tsp vanilla extract

1 Tbl grated orange zest

 

Frosting:

¾ cup sour cream, chilled

¾ cup heavy cream, chilled

3 Tbl granulated sugar

 

Filling:

1 cup orange marmalade

 

Directions

Preheat oven to 325 degrees. To prepare the orange syrup, stir together orange juice and sugar until completely dissolved; set aside for spooning over the baked cake layers.

To make the cake, sift flour, baking soda and salt together onto a piece of wax paper. Beat the butter and sugar together until light and fluffy, then mix in the eggs one at a time, incorporating each egg completely before adding the next. Blend in 1/3 of the flour mixture, then half the buttermilk; repeat, ending with the remaining third of the flour. Make sure each addition is fully blended before proceeding to the next. Stir in the vanilla and orange zest, and divide the batter between 2 round 9-by-2 inch cake pans that have been buttered, floured and lined with wax paper or parchment. Spread the batter evenly in the pans, and drop each pan sharply on the kitchen counter to remove any large air pockets from the cake batter. Bake in the preheated oven for approximately 45 minutes, or until a cake tester inserted into the center of the layers comes out clean. Remove the pans from the oven and cool on a rack in their pans for 20 minutes. Pierce the layers all over, about 1 inch apart with a toothpick or skewer. Spoon the reserved orange syrup over the cake, dividing evenly between the layers and allowing each addition to be absorbed before adding more. Allow the layers to cool completely in the pans.

To fill and frost the cake, while the layers are cooling, whisk together the sour cream, heavy cream and sugar in a chilled mixing bowl. Whip until thick enough to spread, and refrigerate until needed. Once the layers are completely cooled, turn one out onto a cake plate, and carefully peel off the wax paper from the bottom. Heat the marmalade gently until it begins to liquefy. Spread two-thirds of the marmalade over the cake layer, spreading it all the way to the edges. Turn the remaining layer out directly on top of the first. Again remove the wax paper from the bottom, and spoon the remaining marmalade onto the center of the cake, leaving a one inch border around the edge. Frost the sides and top one-inch border with the reserved frosting, leaving the marmalade exposed in the middle. Refrigerate for two hours or longer before serving. Cake can be made the night before.

 

Sour Cream Pound Cake

Filed under: Desserts — alittlemoreofeach @ 12:49 pm
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Nana Hazel’s recipe, submitted by Stephanie: This is George’s favorite!

Rich, classic, moist, and pretty foolproof, this cake forms a crunchy bottom that you can see in the second picture. It’s simple enough to make, but elegant and tasty enough to serve to your favorite guests.

Ingredients

1 cup butter, softened
3 cups sugar
2 tsp vanilla extract
6 eggs, room temperature
3 cups all-purpose flour, sifted
¼ tsp baking soda
1 cup sour cream

Directions

Beat butter until light and fluffy. Beat in sugar. Add vanilla and beat well. Add eggs one at a time, beating well after each addition. Sift baking soda and flour together. Add to mixture. Fold in sour cream. Bake in a greased and floured tube pan at 300 degrees for 1 ½ hours or until toothpick comes out clean.