Posted in /Cooking/Desserts on Sunday, April 02, 2017
Ingredients
Apple
Cinnamon
White Sugar
Brown Sugar
Nuts (whatever your favourite variety is)
Oats
Directions
- Peel & core apples
- Toss with cinnamon and white sugar
- Fill core whole with brown sugar, cinnamon and nuts
- Wrap in tin foil and place on coals in fire pit.
- Occasionally rotate foiled apples on coals to ensure even baking. Please use tongs to protect from burns.
- Remove after approximately 20 minutes, or when apples are a bit soft when squeezed with tongs.
- Serve and enjoy.
Posted in /Cooking/Desserts/Cookies on Sunday, April 02, 2017
These cookies are excellent as a small individual cookies or as a base for cookie pizzas.
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Posted in /Cooking/Desserts/Cake on Sunday, April 02, 2017
This classic buttercream frosting is a must have for your recipe collection. Sometimes, I add in a touch of cocoa powder for the extra chocolatey touch or a bit of food colouring to make a colour statement!
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Posted in /Cooking/Desserts/Cake on Sunday, April 02, 2017
Ingredients
2 cups all-purpose flour
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of salt
2 Tablespoons unsweetened, cocoa powder
2 cups sugar
1 cup vegetable oil or canola
2 eggs
1 cup buttermilk
2 teaspoon of vanilla extract
1-2 oz. red food coloring, depends how deep you want the color
1 teaspoon of white distilled vinegar
1/2 cup of prepared plain hot coffee (don't skip this ingredient)
Directions
- Preheat oven to 325.
- In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
- In a large bowl, combine the sugar and vegetable oil.
- Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
- Stir in the coffee and white vinegar.
- Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
- Generously grease and flour two round, 9 inch cake pans with shortening and flour.
- Pour the batter evenly into each pan.
- Bake in the middle rack for 30-40 minutes, or until a toothpick inserted in center comes out clean. Do not over bake as cake will continue to cook as it cools.
- Let pans cool on a cooling rack until the pans are warm to the touch.
- Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
- Remove the cakes from the pan and let them cool.
- Frost the cake with Cream Cheese Frosting when the cakes have cooled completely.
- You can also use the batter from this recipe for Red Velvet Cheesecake Squares
Posted in /Cooking/Desserts/Squares on Sunday, April 02, 2017
Ingredients
1 cups Margarine
1 1/4 cups corn syrup
2 cups brown sugar
4 tsp vanilla
1/2 cup cocoa
12 cups puffed wheat
Directions
- In a sauce pan bring margarine and corn syrup to a boil
- Add sugar, vanilla and cocoa to the sauce pan and whisk until smooth
- Pour syrup mixture over puffed wheat and mix thoroughly
- Press puffed wheat into 9×13 pan and let cool