Banana Rice Pudding (A Laos recipe)

For those of you whose kids go to Pomfret Community School, I am sure that you are aware that Cultural Arts Week will soon be upon us.  I was asked to volunteer, so of course I am going to cook!  (I am not an arts and crafts kind of person)  I looked on lots of websites and found that one of their main staple foods is rice.  They also like spicy flavors.  At some point, I may need to return to one particular website, because I saw recipes such as chargrilled salt-encrusted lemongrass fish, beef larb and beef wok tossed in Lao whiskey. (Can't bring whiskey into school)  Some more exotic dishes are barbecued ox tongue and red ant egg salad.... Nope, not using those either.  I decided to settle on dessert!  I will be having a kitchen cart to wheel from classroom to classroom.  ** A note -  is that this recipe called for 16 oz of canned fruit.(it didn't specify what kind)   I decided to substitute this for 16 oz of thinly sliced, peeled apples. I increased the water by 1/4 of a cup.  Very mild, and easy to make.  We will see what the students think......


1  1/2 cup cooked brown rice
1 cup nonfat milk
1 medium banana, cut into thin slices
2 cups apples, peeled and cut into thin slices
3/4 cup water
2 tablespoons honey
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

• In a medium sized saucepan, combine apples, bananas, water, honey, vanilla, cinnamon and nutmeg
• Bring to a boil, reduce heat and simmer for 10 minutes until tender but not mushy
• Add the rice and milk.  Mix thoroughly
• Bring to a boil and simmer for 10 minutes longer
• Serve warm

Peanut Butter and Jelly Bread

This is one of those 'kid friendly' recipes where I happened to have all of the ingredients in the house.  I must say, this tasted like harder version of peanut butter cookies with a bit of jelly thrown in.  Very good.  (Don't be fooled by this picture,  it did the bread no justice)




1 cup peanut butter
4 tablespoons softened butter
2 eggs
3/4 cup sugar
1/2 baking powder
1/2 teaspoon salt
1 cup flour
1 teaspoon vanilla
2 tablespoons milk
1/2 teaspoon cinnamon  (this makes the bread)
1/2 cup jam

• Preheat oven to 350 bake
• Using a mixer,  beat together peanut butter, butter, eggs and sugar until smooth
• Add baking powder, salt, flour, vanilla and cinnamon.  Mix until well combined
• Spoon half of the batter into a lightly sprayed bread pan
• Spoon jam down the center of the batter
• Add remaining batter to top
• Bake 40-50 minutes, or until the center of the bread springs back to the touch
• Cool on rack, remove 

-Queenie Cuisine

Lighter Sweet Potato Pie

I had 3 sweet potatoes hanging around, so I decided to try making a sweet potato pie.  Since I was serving this with dinner, ("Hey kids, how often do you get to eat pie with dinner?")  I decided to look for a lighter version.  Other then the large amount of brown sugar,  it uses minimal fat.  (the Crisco in the single pie crust more then makes up for that)  And oh,  it tastes delicious!

This recipe comes from the blog Gina's Skinny Recipes.


2  sweet potatoes  (1  1/2 lbs)
2 tablespoons light butter, softened  (I had only regular butter, it still came out)
3/4 cup packed light brown sugar
1/2 cup 1% milk
2 large eggs
1/2 teaspoon ground pumpkin pie spice (see below for recipe)
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1  9 inch unbaked pie crust (see below for recipe)

• Boil sweet potatoes whole in skin until soft
• Run cold water over and remove skin
• Blend potato in a blender and pulse for about 1 minute, to remove all fibers
• Place sweet potatoes and butter in a bowl and mix well
• Using an electric mixer, mix in sugar, milk, eggs, spices and vanilla
• Beat until smooth
• Pour into pie crust
• Bake at 350 degrees for 55+ minutes, or until knife inserted in center comes out clean

Pumpkin Pie Spice:  (since, I didn't have any in the house, I decided to make my own)

1 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon nutmeg

1/8 teaspoon ground cloves

• Mix together

Ma's Single Pie Crust:

1 cup flour

1/3 cup Crisco

3 to 4 tablespoons ice water

• Mix flour and Crisco together
• Mash to pea size
• Add ice water to form 1 crust
• I do not roll out the crust.  I take pieces of crust and gently fit the pieces into the bottom and sides of the pie plate

-Queenie Cuisine

Sharlotka (Russian Apple Cake)

I don't know how I fell upon a Russian cooking website, but here it is... Russian Apple Cake. (Cooking Melangery from Saute to Souffle)  I looked around, and found a recipe that used less sugar, and more apples.   There is no oil or butter used.  This cake has a very light flavor, so  I don't see why it can't be served for breakfast.  Quite delicious!  I bet this would taste good with a slice of cheddar cheese.




5 or 6 peeled and chopped apples (I used 6.  Less cake, more apples)
3 large eggs, room temperature
3/4 cup sugar
1 teaspoon vanilla
1 cup flour
1/2 teaspoon baking powder
Pinch of salt
Juice of 1/2 lemon
Lemon zest of 1/2 lemon
Powder Sugar
Cinnamon

• Preheat oven to 350 bake.  Line bottom of 9 inch springform pan with parchment paper.  Spray bottom and sides with nonstick cooking spray. 
• Mix apple chunks, lemon juice and lemon zest.  Set aside
• In a larger bowl,  beat eggs and sugar until thick.  Beat in vanilla
• Stir in flour, baking powder and salt until just combined
• Place apples in springform pan
• Spread batter evenly over apples
• Shake and tap pan to distribute batter.  Smooth out batter on top
• Bake for approximately 45 minutes, or until toothpick comes out clean in center of cake
• Cool on a rack for 10 minutes.  Remove from pan and continue to cool
• Dust with powdered sugar and cinnamon

-Queenie Cuisine

Cinnamon Apple Pie with Crumb Topping

Some of you may have been wondering where I have gone to... "Is she serving fast food every night all of a sudden?"  The answer is NO,  I have been making lots of new recipes.  I just have not had the time to post them.    So, here is the first one.... It was so good, that after one sitting, there was only one piece left.  (The remaining piece was polished off the following day)  
I would suggest spraying the pan with nonstick spray, or the crust will stick.  Enjoy!

Pie Crust (single) :

1  1/4 cups flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons chilled butter
4 to 6 tablespoons ice water

• Whisk together flour, salt and sugar
• Rub in butter with fingertips.  Press mixture and break it up until it resembles very coarse sand
• Stir in water with a fork until it forms a ball
• Press ball into plastic wrap and chill 30 - 60 minutes before using
• Spray bottom and sides of pie plate with nonstick spray
• Take pieces of dough, and spread out onto bottom and sides of pie pan

Filling:

5 medium sized pie apples 

1/2 cup brown sugar

2 tablespoons flour

1  1/4 teaspoon cinnamon

1/2 teaspoon allspice

1 teaspoon vanilla

• Mix apples, sugar, flour, spices and vanilla together 
• Let stand for 10 minutes
• Place over pie crust

Crumb Topping:

1  1/4 cup flour

1/2 cup brown sugar

1  1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

1/2  cup butter, melted and cooled

• Heat oven to 425 bake.  Place a pan underneath middle rack to collect leaking butter
• Whisk together flour, sugar, spices and salt
• Pour melted butter over flour mixture and stir with a rubber spatula until moist crumbs form
• Sprinkle crumb topping over apples
• Bake 20 minutes at 425.  Lower temperature to 375, and bake for an additional 35+ minutes. (until apples are tender, and crust is browned)
• If topping becomes to dark, gently tent a sheet of aluminium foil over pie
• Remove from oven, and let cool before serving

-Queenie Cuisine 

Maple Apple Pie

Some of you may be wondering why I haven't posted any recipes lately.  Truth be told,  I made a couple of main dishes, and they weren't blog worthy.  This, however is simply delicious!  As the early fall progresses,  I plan on making lots of apple, maple and pumpkin dishes.  I have included my mother's pie crust recipe.  (As usual, it doesn't look like hers, but it  still tastes the same.)  I think I should call it Patchwork Pie Crust. (since I put it together in pieces)  I hope you enjoy!


2 pie crusts (recipe below)
2 tablespoons flour
1  1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
6 medium tart apples (peeled and thinly sliced)
1 tablespoon lemon juice
2 tablespoons butter
3 tablespoons maple syrup, divided (I used the real thing)

• Heat oven to 425 bake.  Arrange rack to middle of oven
• Toss apples and lemon juice together.  Add sugar, flour, cinnamon and nutmeg, mix well
• Divide crust and place half in the middle of pie plate
• Spread out on bottom and sides (I take pieces of crust, and fit them together)
• Place apple mixture onto pie plate
• Dot with margarine and drizzle with 2 tablespoons of maple syrup
• Place the other half of the crust on top of the apples in the same way as the bottom crust
• Pinch the edges
• Cut slits in the top
• Brush pastry with 1 tablespoon maple syrup
• Bake for 40-45 minutes, or until crust is golden brown, and filling is bubbly
• If crust is browning to quickly,  cover loosely with foil during the last 20 minutes of baking
• Remove from oven, and cool on a wire rack

Ma's Pie Crust (or Patchwork Pie Crust)

2 cups flour

2/3 cup Crisco

6 to 7 tablespoons ice water

• Mix flour and Crisco together
• Mash to pea size
• Add ice water to form 2 crusts
• I do not roll out the crust.  I take pieces of crust and gently fit the pieces into the bottom and sides of the pie plate.  (repeat for top crust)

-Queenie Cuisine

Zwetschken Kuchen (German Plum Tart)

  This is my grandmother's recipe.  I have been waiting all year for the prune plums to come into season. Today was the first day that I saw them in the supermarket.  If you want to make this recipe,  you better hurry up and run to your local supermarket, because before you know it,  they will be gone. 
  This tart looks and tastes like it belongs in a fancy coffee shop.  And yes, it freezes well.  Don't think this is a healthy and low calorie dessert... the plums and  butter don't cancel each other out. : )


2 cups plus 2 tablespoons flour
2 tablespoons plus 3/4 cup sugar
1 teaspoon baking powder
Pinch of salt
1  1/2 sticks butter (plus more for dotting on top of tart)
1 egg
2 tablespoons cold water
2 lbs prune plums (I had a few left over)
1 teaspoon cinnamon
1/4 cup slivered almonds

• Sift 2 cups flour, 2 tablespoons sugar, 1 teaspoon baking powder and a pinch of salt into a bowl
• Add 1  1/2 sticks butter into bits, and blend
• In a small bowl, beat 1 egg with 2 tablespoons of cold water
• Add egg mixture to to flour mixture and work with fingers until smooth
• Press down in spring form pan (I used a 10 inch pan)
• Wash and halve prune plums.  Remove pits
• Put halved plums on dough, cut side down
• Sprinkle with 1/2 cup sugar
• Combine 1/4 cup sugar with 2 tablespoons flour, 1 teaspoon cinnamon  and slivered almonds
• Sprinkle over plums
• Dot with butter
• Bake at 400 degrees for 40 minutes (make sure there is a pan underneath the spring form pan to collect any leakage)
• Wait until completely cool to remove sides of spring form pan

-Queenie Cuisine

Buttery Pecan Raisin Bars

   It's been a long time since I posted a blog.  Between the kids being on vacation, and going on a Disney Cruise with the family (I highly recommend the Disney Dream)  I have been to busy to cook. On that note,  I have accumulated several recipes which I will be preparing with in the next few weeks.   
   Now onto the recipe at hand.  Sinfully rich and delicious!  This recipe can be doubled and made into cookies.  Just bake 10-12 minutes.

Makes 12 bars

1/2 cup softened salted butter
1 cup packed light brown sugar
1 teaspoon vanilla
1 egg
1 1/4 cup flour
1 teaspoon baking powder
1/2 cup chopped pecans
1/4 cup raisins or currants

• Heat oven to 350 bake
• Place parchment paper at the bottom of the pan (I sprayed cooking spray on the bottom and sides for good measure)
• Cream together butter and sugar
• Add and mix vanilla and egg
• Sift in flour and baking powder
• Once mixed, add pecans and raisins.  Mix thoroughly
• Bake 20 minutes, or until a toothpick inserted in the middle comes out clean
• Wait until cool to cut

-Queenie Cuisine

Ma's Apple-Blueberry Pie

This picture is blurry because I had to take it in a hurry.  My family came home and began to dig in before I had a chance to take a picture. 
My daughter, and one of my sons went blueberry picking with me.  I decided to make this recipe because it was from my mother.  (I have the note card in front of me.... in her writing)


Ma,  this pie is in honor of you!

Pie and Topping:

1 single crust (see below for Ma's pie crust recipe)
4 cups sliced and peeled granny smith apples (I had other kinds, so I added lemon juice)
2 cups fresh blueberries
3/4 cup sugar
1  1/4 cup flour (divided)
1/2 teaspoon cinnamon
1/2 cup firmly packed brown sugar
1/4 teaspoon nutmeg
1/3 cup softened butter or margarine

• Place pie crust on 9 inch pie plate
• Heat oven to 425 bake.  (place foil on the rack below to catch drips)
• Combine apples, blueberries, sugar, 1/4 cup flour and cinnamon and mix well
• Place on pie crust
• In another bowl, combine 1 cup flour, brown sugar, nutmeg and butter  
• Mix with a fork until topping looks like tiny peas
• Place on top of filling
• Bake 60-70 minutes, until bubbling
• If the topping begins to brown to quickly, place foil loosely on top

Single Crust:

1/3 cup Crisco

1 cup flour

3 to 4 tablespoons ice water

• Mix together Crisco, flour and ice water to form tiny peas (add more water if to dry)
• Place in the center of the pie plate and spread out evenly by hand (no rolling needed)

- Queenie Cuisine

Watermelon Sorbet

Today is hot, this is refreshing!  No need for an ice cream maker, and no raw egg whites to worry about.  Total time, from preparation to the finished product is 3  1/2 hours.  For the adults in the family,  I think adding a little vodka  would make a great addition.  (don't forget to add the straw and tiny umbrella!)




Makes 12  1/2 cup servings

1/3 cup sugar
3/4 cup water
6 cups seeded watermelon chunks
2 tablespoons lime juice

• In a medium pot, combine the sugar and water.  Bring to a boil, stirring until dissolved
• Reduce heat to low and simmer for 5 minutes
• Remove from heat and let cool to room temperature for 45 minutes
• Cover and refrigerate until chilled (close to 1 hour)
• Place watermelon and lime juice in a blender and blend until smooth
• Using a colander, sift over a large bowl.  Press the puree to remove any tiny seeds
• Whisk in the syrup mixture
• Pour mixture into a metal bread pan and freeze until ice crystals form around the edge; about 30 minutes
• Move the ice crystals into the center of the pan and return to the freezer
• Repeat every 20 minutes, until all is frozen
• Serve immediately, or transfer to a storage container and let harden for 1+ hours

-Queenie Cuisine

Cheese Fruit Tart

 My daughter wanted to cook with me today.  (she wanted me to mention that she is 9  1/2)   Anyway,  the recipe calls for weights.  I did not have any.   I  substituted blackberry jam for apricot or strawberry, as well as fruit juice for the orange juice.  The recipe turned out perfectly fine.  I think it makes a pretty picture.


Serves 8

Pastry:
7  1/2 oz flour
1 tablespoon sugar
A pinch of salt
4 oz chilled, and diced unsalted butter
2 tablespoons orange juice

Filling:
12 oz cream cheese
3  1/2 oz sugar
2 large eggs, beaten,
1 tablespoon orange rind
Approximately 7 oz fruit (strawberries should be thinly sliced)

Glaze:
3 tablespoons apricot or strawberry jelly
1 tablespoon lemon juice

• Mix the flour, sugar and salt and then rub in the diced butter using your fingertips, until the mixture resembles fine crumbs
• Add the orange juice and mix to bind the ingredients together. (use more orange juice if necessary)
• Place the mixture in your hands and shape it into a flat disc,  then wrap and chill for 10 minutes
• Roll out the dough between two sheets of nonstick parchment paper and roll out 
• Place dough in the tart pan and spread out with your fingers until the bottom and sides are are covered with dough (the sides should have twice the dough as the bottom)
• Prick the bottom of the pastry with a fork, cover and chill in the freezer for 30 minutes
• Preheat oven to 400 degrees
• Line the pastry shell with parchment paper and fill with pie weights
• Bake for 10 minutes, or until just firm, then remove the paper and weights and bake for 8 to 10 minutes longer. (until lightly browned)
  Remove from oven and cool completely
• Lower oven to 350 degrees
• In another bowl, beat the cream cheese, and sugar until smooth and creamy
• Add eggs and orange rind
• Pour into the cold pastry shell
• Bake for 30 minutes, or until just set
• Let cool before unmolding.  (In the picture I did not unmold mine.  As I have mentioned in the past, I have bad luck with crusts.  I will unmold it when it is time to eat it)
• Arrange fruit on top
• For the glaze, heat the jam and lemon juice until runny
• Brush gently over fruit 
• Chill for 1 hour before serving

-Queenie Cuisine

Lime Sorbet

   Such a pretty picture!  I must warn you, that this recipe uses 1 uncooked egg white.   When I was a child,  my mother used to make Mint Ice.  I have been unable to find a recipe which does not require an ice cream maker.    I came across this recipe, and tweaked it.  
   If you are using large limes, you will use around 6. If you are using small, (I bought some already prepackaged) you will use closer to 8. (This is the color real lime sorbet should be.... I used no food coloring.)
Easy to make, and very refreshing!

Makes 1 quart.

1 cup sugar
2 cups water
1 cup lime juice
Zest of 1 lime
1 egg white

• In a small saucepan, stir in sugar and water over medium heat to form a thin syrup
• Let it cool.  Stir in lime juice and zest
• In a large mixing bowl, whip egg white until it forms a stiff meringue. (with out the egg, you will not get the smooth texture)
• Add the lime syrup and whisk until the egg whites are fully incorporated
• Place in a glass container and freeze for 3 hours
• Stir, and scrape off any ingredients from the side.  Place in freezer
• In 12 hours or less,  it should be frozen.  To serve,  take a spoon and scrape from the top

-Queenie Cuisine

Honeydew Bundt Cake

 I can safely say that I have never had honeydew cake before.  I found a recipe, and changed it to lower the calories.  First,  I substituted half of the oil for unsweetened applesauce, and second,  I lowered the sugar content from 2 cups to 1 1/4.  Honeydew melon is sweet enough, without adding all of that sugar.  I mixed everything in the blender, thus using less bowls.  For the glaze,  I used a potato masher, and mashed up the remainder of the melon.  I then added some powdered sugar to form a lumpy, "liquidy" glaze.

2 cups pureed honeydew melon
3 eggs
2 teaspoons vanilla
1/2 cup unsweetened applesauce
1/2 cup oil
1 1/4 cups sugar
3 cups flour
1 teaspoon baking soda
3/4 teaspoon baking powder

• Place cut up honeydew in a blender and blend until you have a total of 2 cups
• Add remainder of ingredients and blend 
• Pour mixture into a greased and floured bundt pan.  (you can also use two bread pans)
• Bake at 325 degrees for an hour, or until an inserted toothpick comes out clean
• Cool completely on a wire rack and remove from pan
• Once cake is completely cooled,  drizzle glaze onto cake

-Queenie Cuisine

Strawberry Banana Cream Pie

Ripe bananas and some beautiful looking strawberries make a great pie!  One of my sons was not sure whether he was going to like it or not.  All I can say is that he shoveled it into his mouth, and wanted a second piece.  I guess he liked it.





1  1/4 cup flour
1/4 teaspoon salt
1/3 cup shortening (I used Crisco)
4 to 5 tablespoons ice water
1/4 cup chopped toasted almonds
1/2 cup sugar
2 tablespoons cornstarch
1  3/4 cups milk
2 beaten egg yolks
1 tablespoon butter
1/2 teaspoon vanilla
2 medium ripe bananas
2 teaspoons lemon juice
2 cups sliced strawberries

• In a mixing bowl, combine flour and salt.  Cut in shortening into pieces until they are the size of small peas. 
• Add almonds.  Add 1 tablespoon of water at a time over mixture.  Toss with a fork after each addition until moistened
• Form dough into a ball
• On a lightly floured surface, roll pastry to a 12 inch circle
• Place in pan as evenly as possible.  (remember, I am not good at pie crusts)  
• If need be,  spread out evenly with your fingers
• If there is extra pastry, crimp edges.  Do not prick
• Line pastry shell with double foil and bake at 450 degrees for 8 minutes
• Remove foil and bake for an additional 4 to 5 minutes
• Cool
• For the filling:  in a saucepan, mix 1/2 cup of sugar and cornstarch
• Gradually stir in milk
• Cook and stir until bubbly
• Cook and stir for 2 more minutes
• Remove from heat and stir 1 cup of hot mixture into beaten egg yolks
• return all to saucepan and bring to a gentle boil
• Cook 2 more minutes and remove from heat
• Stir in vanilla and butter
• Cover surface with plastic wrap
• Slice bananas a 1/4 inch thick and toss with lemon juice
• Spread half of hot filling evenly into pastry shell
• Arrange half of the bananas and strawberries on top
• Top with remaining filling, bananas and strawberries
• Cover and chill for 3 to 6 hours

-Queenie Cuisine

Monkey Bread

 Everytime one of my kids have a friend over,  I make a homemade dessert. This was such a success, the friend  asked if he could take some home with him.  I couldn't have been happier to oblige!  Easy to make, and delicious!

Dough:

2 teaspoon active dry yeast
1  1/3 cups warm water (110-115 degrees)
1 teaspoon sugar
2 tablespoons olive oil
2 teaspoons salt
3  1/2 cups flour


Coating:

1/3 cup sugar
1 teaspoon cinnamon
1/2 cup butter
1 cup brown sugar
2 teaspoons water

• Place yeast in warm water with sugar, let sit for 5 minutes
• Mix flour, salt and oil into yeast mixture
• Flour surface and knead dough for 7 minutes (until elastic-like)
• Coat a large bowl in oil, and place dough, flip to coat. Cover with clean dish cloth
• Set in warm place to rise 1  1/2 to 2 hours, or until doubled in size
• While dough is rising, mix sugar and cinnamon in a small bowl.  Set aside
• In a small sauce pan, heat butter, brown sugar and water
• Once dough is risen, punch it down
• In a sprayed bundt pan, make 1 inch balls and dip into butter mixture
• Coat with sugar mixture and place in bundt pan, layering balls
• Bake at 350 degrees for 25 - 30 minutes (the balls will expand)
• Remove once cooled

-Queenie Cuisine

Strawberry Biscuits

I must say, these are delicious!  I used medium sized, sweet strawberries.  These are easy to make and quick to bake.  
I hope you enjoy!  (they would taste good with a dollop of fresh whipped cream on top)



Makes 12

Biscuits:

2 cups flour
1 tablespoon baking powder
2 teaspoons sugar
1/4 cup salted butter
3/4 cup milk
12 hulled strawberries


Drizzle:

1 tablespoon milk
2/3 cup sifted powdered sugar
1/4 teaspoon vanilla extract

• Combine flour, baking powder and sugar in a large bowl
• Cut the butter with a pastry blender or two forks until mixture is crumbly
• Add milk and stir until moistened
• Turn dough onto a lightly floured surface
• Knead 4 or 5 times
• Divide dough into 12 pieces
• Pat pieces into 3 inch circles
• Place strawberries in the center of the circles
• Bring dough edges up over strawberries and pinch ends to seal
• Place on a lightly greased baking sheet
• Bake at 425 degrees for 18 - 20 minutes (until golden brown)
• Stir together powdered sugar, milk and vanilla
• Drizzle over cooled biscuits

-Queenie Cuisine

Mocha Pudding Cake

My son took one look and said "are we going to have this for dessert tonight?  It looks like a big chocolate donut!"  A big chocolate donut indeed!  My daughter's friend served this cake at her birthday party.  I adapted it by adding coffee to the cake.  The original recipe called for 2  1/4 cups of water.  I used 1  1/2 cups decaffeinated coffee with 3/4 cup of water.  I also decreased the vanilla to 1 teaspoon.  My 2 favorite flavors; chocolate and coffee...how can you go wrong?  Depending on your fondness or lack of,  add as much coffee as you want.  Just so you know,  the texture is a bit rubbery.  (it is supposed to be like that)

By the way,  I tasted it....twice... it is fabulous!

1 cup unbleached flour
2 teaspoons baking powder
1/2 cup unsweetened cocoa powder
1  1/3 cups sugar
1  1/2 cups coffee
3/4 cup water
1/4 cup melted butter

• Whisk together the flour, baking powder, cocoa and sugar
• Stir in the coffee, water, vanilla and butter
• Gently stir until everything is combined. (don't use a beater, or it will become very rubbery)
• Place batter into a lightly greased 8 inch square or 9 inch round cake pan (I happened to have bundt pan handy)
• Bake at 350 degrees for approximately 45 minutes (it will be done when the top is set, and a toothpick inserted in the middle comes out clean)
• The cake will not come out of the pan until it is completely cooled on the bottom

Serves 8 to 12

-Queenie Cuisine

Glazed Coffee Squares

 Very rich and delicious!  The original recipe called for raisins and walnuts.  Completely unnecessary!  If you ask me what my favorite part of this cake is....I would have to say THE FROSTING!  It has a slight hint of delicious coffee.  A piece of this "cake" would taste great with coffee or course, or a nice cold glass of milk.   1 piece is enough per sitting.

Makes 12 Squares


Cake:

1/2 cup brewed coffee (I used decaf)
2 tablespoons molasses
1/2 cup butter (at room temperature)
3/4 cup packed brown sugar
1 large egg
1  1/2 cup flour
3/4 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder 
(1/4 cup raisins, 1/2 cup chopped walnuts optional)

Glaze:

1/2 teaspoon vanilla extract
2 tablespoons brewed coffee
1/2 teaspoon butter (at room temperature)
1 cup confectioners' sugar

• In a large bowl, mix together molasses, butter, egg and cooled coffee (or egg will cook)
• Add sugar, flour, cinnamon, baking soda and baking powder and mix
• Place in a greased square pan
• Bake at 350 degrees for approximately 40 minutes (until a toothpick inserted in the middle comes out clean)
• Spread glaze on top while still warm

-Queenie Cuisine

Carrot Cake Trifle or Carrot Cake

I must confess,  I was trying to make a carrot cake for my  husband's birthday.  The cake did not come out of the pan, so viola,  Carrot Cake Trifle.  Taking cakes out of 9 inch cake pans is right up there with making fancy looking pie crust... the products may taste good, but they just won't work for me.  For regular birthday cakes,  I use 9 x 13 cake pans because I don't need to remove the cake from the pan.  Anyway..... To make a fancier looking trifle,  I should have doubled the frosting recipe.  I chose not to because the cake is very rich.  A huge success!  (and the trifle was solid enough to hold the birthday candle upright.)  

At the end of this recipe, I will give you a cake flour as well as a pastry flour recipe along with the directions to make this into a carrot cake.  (cake flour is an ingredient in pastry flour)

Cake:

2 cups sugar
1  1/2 cups vegetable oil
4 eggs
2 cups pastry flour  (1 cup all purpose flour and 1 cup cake flour)
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
3 cups raw finely ground carrots  (mine were just shredded, and it worked)
4 oz finely chopped walnuts

Frosting:

1  1/2 lbs powdered sugar
12 oz room temperature cream cheese
1 tablespoon vanilla extract
2 oz room temperature margarine

• Preheat oven to 300 degrees bake
• In a mixing bowl, mix sugar, vegetable oil and eggs
• In another bowl, sift together flour, baking soda, salt and cinnamon
• Fold dry ingredients into wet mixture and blend well
• Fold in carrots and nuts until well blended
• Place fitted round disks of parchment paper on the bottom of 3 - 9 inch baking pan
• Use cooking spray and spray baking pans, then flour
• Place 1/3 of batter in each pan
• Bake 50 - 60 minutes, until a toothpick comes out clean
• Cool on a rack for approximately 1 hour
• While cakes are cooling, place powdered sugar, cream cheese, vanilla and margarine in a bowl
• Beat on medium speed until well blended
• Refrigerate until needed

Trifle Formation:

• When cakes are completely cooled, take 1 cake and crumble up into medium sized pieces
• Place in the trifle bowl
• Layer 1/2 of the frosting and spread on top of cake
• Crumble 2nd cake in the same fashion and then spread the remaining frosting on top
• Crumble 3rd cake and place as top layer

Carrot Cake Formation:

• To remove layers from baking pan, turn upside down and tap edge of pan on a hard surface
• Remove paper from bottom of cake (keep cakes upside down on plate)
• Place 1st cake on cake stand and spread 3  1/2 oz of the frosting on the layer
• Repeat 
• Place 3rd cake on top and spread remainder of frosting on top and sides of cake

Cake Flour:

For every cup of flour, mix in 2 tablespoons of cornstarch

Pastry Flour:

For every cup of pastry flour, mix together 1/2 cup all purpose flour and 1/2 cup cake flour

This is complicated!!


-Queenie Cuisine

Orange Buns

These are great!  Since they also look good, I decided to show a larger picture of them.  Easy, sweet and full of flavor,  these buns are" coffee shop worthy!" The Orange Buns use half of a recipe of dough, so I just doubled the recipe.

Sweet Roll Dough:

1 package regular or quick-acting active dry yeast
1/2 cup warm water (105-115 degrees)
1/2 cup lukewarm milk (scaled then cooled)
1/3 cup sugar
1/3 cup butter, softened
1 egg
3  1/2 - 4 cups flour

• Dissolve yeast in warm water
• Stir in milk, sugar, butter, egg and 2 cups of flour
• Beat until smooth
• Add enough flour to make dough easy to handle
• On a lightly floured surface, knead until smooth and elastic
• Place in a greased 2  1/2 quart bowl
• Turn greased side up
• Cover and let rise in a warm place until double, about 1  1/2 hours
• Punch down

Orange Buns:

1  1/2 cups powdered sugar

3 tablespoons butter, softened

1 tablespoons grated orange peel

2 tablespoons orange juice

1/2 Sweet Roll Dough

• Beat all ingredients except dough until smooth and creamy
• Flatten dough with a rolling pin on a floured surface to the size of 12 x 7 inches
• Spread with half of the orange mixture
• Roll up tightly, beginning at 12 inch side
• Pinch edge of dough into roll and seal well
• Cut into 12  1 inch slices
• Place on a slightly greased round pan
• Let rise until double, approximately 40 minutes
• Heat oven to 375 degrees
• Bake until golden brown, 20 - 25 minutes (check after 15 minutes)
• Frost with remaining orange mixture while warm

-Queenie Cuisine