Nothing better to do...
Dec. 24th, 2002 02:09 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
snowee...while waiting for cheesecake to bake.
If you can see it, check out the icon! Jodie painted it and she's not sure she likes it. I'm not sure what it is about it, but I adore it.
Since I take pride in finding or creating recipes, I thought I'd share the recipes to the things I've been baking the past two days for hubby's family.
Adjusted slightly from a recipe I got several years ago.
Snowee's Pineapple Zucchini Bread
Makes 2 large, 3 medium, or about 6 small loaves.
Preheat oven to 325° F
3 eggs
1 cup vegetable oil
2 cups sugar
2 teaspoons vanilla
2 cups shredded zucchini
1 cup drained, crushed pineapple (8.75 oz can)
3 cups flour
2 teaspoon baking soda
1 teaspoon salt
½ teaspoon baking powder
2 teaspoons cinnamon
1 cup raisins (optional)
1 cup chopped nuts (optional)
1 cup shredded coconut (optional)
1 cup chocolate chips (I recommend semi-sweet)
Beat eggs (using whips and chains if necessary). Add oil, sugar, and vanilla. Beat until light and foamy (I'm not going there). Stir in zucchini and pineapple. COmbine dry ingredients. Stir in gently, following with raisins, nuts, coconut, and chocolate chips. Pour into loaf pans (about 2/3 full) Bake 50 minutes for small loaves, 60 minutes for large and medium.
This is my sister-in-law's recipe. I wouldn't dare mess with it. Brand names are, unfortunately, important.
Wendy's Fudge Recipe
Makes lotsa fudge.
In large bowl, combine:
18 oz Nestle semi sweet chocolate chips
1 pint Jet Puff marshmallow creme
Set aside.
In a large saucepan, combine:
1½ cups Blue Bonnet margarine (melted)
4½ cups C&H sugar
1 can Sego evaporated milk
Stir constantly until it has been at a full boil for 7 minutes. Pour over chocolate and creme, stirring until completely dissolved. Add 1 teaspoon vanilla and pour into a Blue Bonnet greased 13x9 baking dish (or 11x7 for thick fudge)
This one's a long one with lots of direction. Anyone can make a good cheesecake if they just know the details. This came from Jo March in the DS fandom, but I've added a couple twists to make it my own.
Cheesecake Cockaigne
Preheat oven to 300° F
Crust
Prepare springform pan (10" suggested)
Put waxed paper over bottom part, clamp on side and cut excess paper away
Crush graham crackers
1/4 cup butter or margarine (melted)
Mix in a bowl, then spread over bottom (and sides if you're skilled enough) of pan.
Sprinkle cinnamon sugar, powdered chocolate mix, or a ground cloves over the crust.
Bake in the oven as it warms for about 10 minutes.
Cream cheese filling
In medium bowl:
cream 1½ lbs cream cheese (about 30 seconds)
Gradually beat in:
1 cup sugar
1 teaspoon vanilla or 1/4 teaspoon almond extract
Beat in one at a time until just incorporated, scraping bowl and beaters after each addition:
3 large eggs
Scrape the batter into the prepared crust and smooth the top. Place on a cookie sheet. Bake about 35 minutes. When you shake it, it should wobble a bit. Open oven door a little and turn off oven. After about 30 minutes, remove from over and let it cool in the pan on a wire rack for at least an hour.
Topping
1 cup sour cream
1/4 cup sugar
1 tablespoon vanilla
1/8 teaspoon salt
Combine and spread over the cake.
Optional twists:
1) add 1/4 teaspoon lemon, orange, or vanilla extract
2) add fresh fruit or chocolate chips
3) skip the topping and just use fruit
Let cool completely in the pan before unmolding. Chill at least 3 hours, better 24 hours, before serving.
If you can see it, check out the icon! Jodie painted it and she's not sure she likes it. I'm not sure what it is about it, but I adore it.
Since I take pride in finding or creating recipes, I thought I'd share the recipes to the things I've been baking the past two days for hubby's family.
Adjusted slightly from a recipe I got several years ago.
Snowee's Pineapple Zucchini Bread
Makes 2 large, 3 medium, or about 6 small loaves.
Preheat oven to 325° F
3 eggs
1 cup vegetable oil
2 cups sugar
2 teaspoons vanilla
2 cups shredded zucchini
1 cup drained, crushed pineapple (8.75 oz can)
3 cups flour
2 teaspoon baking soda
1 teaspoon salt
½ teaspoon baking powder
2 teaspoons cinnamon
1 cup raisins (optional)
1 cup chopped nuts (optional)
1 cup shredded coconut (optional)
1 cup chocolate chips (I recommend semi-sweet)
Beat eggs (using whips and chains if necessary). Add oil, sugar, and vanilla. Beat until light and foamy (I'm not going there). Stir in zucchini and pineapple. COmbine dry ingredients. Stir in gently, following with raisins, nuts, coconut, and chocolate chips. Pour into loaf pans (about 2/3 full) Bake 50 minutes for small loaves, 60 minutes for large and medium.
This is my sister-in-law's recipe. I wouldn't dare mess with it. Brand names are, unfortunately, important.
Wendy's Fudge Recipe
Makes lotsa fudge.
In large bowl, combine:
18 oz Nestle semi sweet chocolate chips
1 pint Jet Puff marshmallow creme
Set aside.
In a large saucepan, combine:
1½ cups Blue Bonnet margarine (melted)
4½ cups C&H sugar
1 can Sego evaporated milk
Stir constantly until it has been at a full boil for 7 minutes. Pour over chocolate and creme, stirring until completely dissolved. Add 1 teaspoon vanilla and pour into a Blue Bonnet greased 13x9 baking dish (or 11x7 for thick fudge)
This one's a long one with lots of direction. Anyone can make a good cheesecake if they just know the details. This came from Jo March in the DS fandom, but I've added a couple twists to make it my own.
Cheesecake Cockaigne
Preheat oven to 300° F
Crust
Prepare springform pan (10" suggested)
Put waxed paper over bottom part, clamp on side and cut excess paper away
Crush graham crackers
1/4 cup butter or margarine (melted)
Mix in a bowl, then spread over bottom (and sides if you're skilled enough) of pan.
Sprinkle cinnamon sugar, powdered chocolate mix, or a ground cloves over the crust.
Bake in the oven as it warms for about 10 minutes.
Cream cheese filling
In medium bowl:
cream 1½ lbs cream cheese (about 30 seconds)
Gradually beat in:
1 cup sugar
1 teaspoon vanilla or 1/4 teaspoon almond extract
Beat in one at a time until just incorporated, scraping bowl and beaters after each addition:
3 large eggs
Scrape the batter into the prepared crust and smooth the top. Place on a cookie sheet. Bake about 35 minutes. When you shake it, it should wobble a bit. Open oven door a little and turn off oven. After about 30 minutes, remove from over and let it cool in the pan on a wire rack for at least an hour.
Topping
1 cup sour cream
1/4 cup sugar
1 tablespoon vanilla
1/8 teaspoon salt
Combine and spread over the cake.
Optional twists:
1) add 1/4 teaspoon lemon, orange, or vanilla extract
2) add fresh fruit or chocolate chips
3) skip the topping and just use fruit
Let cool completely in the pan before unmolding. Chill at least 3 hours, better 24 hours, before serving.