Oatmeal Nutella mug cake

(from http://www.thekitchn.com/recipe-oatmeal-mug-cake-with-nutella-in-the-middle-recipes-from-the-kitchn-201721)

• 3 TBS milk
• 1 TBS olive oil or vegetable oil
• 1 TBS sugar
• 3 TBS flour
• 1.5 TBS rolled oats
• dash of salt
• 1/4 tsp baking powder
• 1/4 tsp cinnamon
• 1 TBS chopped or crushed pecans
• 1 TBS Nutella

In a mug, mix milk, oil, and sugar.  Stir in flour.  Stir in remaining ingredients except Nutella.

Drop Nutella into batter and push down slightly until covered.

Microwave for 30 seconds and then in 15 second intervals until done.  Dump onto a plate.

Note:
General purpose gluten-free flour can be substituted for the regular flour.

Chocolate chip cookie in a mug

(From http://www.number-2-pencil.com/2012/03/06/chocolate-chip-cookie-in-cup/)

• 1 TBS butter
• 1 TBS sugar
• 1 TBS brown sugar
• dash of vanilla extract
• pinch of salt
• 1 egg yolk
• scant 1/4 c. flour
• 2 heaping TBS chocolate chips

Melt butter in a mug in the microwave.  Add sugars, vanilla, and salt and stir.  Stir in yolk.  Stir in flour.  Stir in chocolate chips.  Microwave until done (probably 40-60 seconds).

Berry cobbler

Filling:

• 3 c. berries
• ~2/3 c. sugar
• 1 TBS flour

Put all filling ingredients in a saucepan and bring to a boil.  Remove from heat.

Topping:

• 7/8 c. flour
• 1/4 tsp salt
• 1.5 tsp baking powder
• 1 TBS sugar
• 3 TBS butter
• 3/8 c. milk
• 2 TBS butter
• cinnamon sugar for sprinkling

Preheat oven to 425.  Grease a 8x8" baking dish.

Mix dry ingredients.  Cut in 3 TBS butter until mixture resembles coarse meal.  Stir in milk.

Put berry filling in baking dish.  Drop spoonfuls of topping over it.  Dot top with 2 TBS butter, cut into small pieces.  Sprinkle with cinnamon sugar.

Bake until topping looks cooked and lightly browned, about 30 minutes.  Start checking at 25 minute point.

Bailey's Irish cream fudge

• 3 12 oz. bags semisweet chocolate chips
• 6 TBS butter
• 10 oz. can sweetened condensed milk
• 1/2 c. Bailey's

Line a 9x9" baking dish with foil and grease with butter.

In a large saucepan, heat all ingredients until melted, stirring occasionally.  Pour into prepared dish.

Refrigerate fudge until solid.  Remove from pan and peel off foil.  Cut into 1" squares.

Notes:  It doesn't work very well with amaretto--not strong enough almond flavor.  If I try that again, I should add almond extract too.  It doesn't work very well with Kahlua--not strongly enough flavored either.  I added a scant 1/2 tsp of instant coffee to the Kahlua and could hardly taste it.  If I try again, I'd add more coffee.

Chai-spiced bread

(modified from http://www.bettycrocker.com/recipes/chai-spiced-bread/7c2b23e7-aff8-4a67-97bf-2460023ae6e3 )

• 3/4 c. sugar
• 1/2 c. butter or margarine, softened
• 1/2 c. strong tea
• 1/3 c. milk
• 2 tsp vanilla
• 2 eggs
• 2 c. flour
• 2 tsp baking powder
• 1/2 tsp cardamom
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/8 tsp cloves
• cinnamon sugar for sprinkling

Heat oven to 400.  Grease a loaf pan (bottom only?).

Beat butter and sugar until fluffy.  Mix in wet ingredients until well combined.  Stir in dry ingredients just until moistened.  Spread in pan and sprinkle with cinnamon sugar.

Bake until passes toothpick test.  Start checking at 30 minute point.  Cool in pan for 10 minutes and then remove from pan.

Oatmeal chocolate chip cookie in a mug

(modified from http://www.504main.com/2013/02/oatmeal-crunch-cookies-in-cup-recipe.html)

• 1 TBS butter or margarine, melted
• 1 TBS sugar
• 1 TBS brown sugar
• 1/4 tsp vanilla
• 1 egg yolk
• dash salt (optional)
• 3 TBS flour
• generous sprinkle of cinnamon
• 2 TBS oatmeal
• 1 TBS chocolate chips

Melt butter in mug.  Add sugars and mix.  Add vanilla, salt, and egg yolk and mix.  Add flour and cinnamon and mix.  Add oatmeal and mix.  Add chocolate chips and mix.  Microwave 40 seconds and check for doneness.  Takes about 55 seconds total.

Chocolate kahlua cake

‎1 box Devil's Food cake mix
1 cup Kahlua
1 cup sour cream
4 eggs
3/4 cup vegetable oil
1 cup (6 oz) semi-sweet chocolate chips

In large bowl, combine everything but the chocolate chips. Beat at low speed until blended, then increase speed and beat for 3-5 minutes. Stir in chocolate chips.

Pour into greased and floured (or heavily sprayed with Pam) 10-in Bundt pan. Bake for 50-ish minutes at 350 until cake tester comes out clean.

After it's cool, flip over onto a cake plate and dust with powdered sugar. Fill hole with berries if in season.

Five-Herb Ice Milk

(From http://www.epicurious.com/recipes/food/views/Five-Herb-Ice-Milk-232330)

• 4 2/3 cups whole milk
• 1 cup sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 (3- to 4-inch) fresh lemon balm sprigs
• 2 (3- to 4-inch) fresh basil sprigs
• 2 (3- to 4-inch) fresh tarragon sprigs
• 2 (3- to 4-inch) fresh mint sprigs
• 2 (3- to 4-inch) fresh lavender sprigs
• 4 large egg yolks

Whisk together milk, sugar, cornstarch, and salt in a 2- to 3-quart heavy saucepan. Add herb sprigs and bring to a boil, whisking constantly. Gently boil, whisking constantly, 1 minute.

Lightly beat yolks in a large bowl. Pour hot milk mixture through a sieve into a large glass measure, pressing gently on sprigs before discarding, then gradually add to yolks, whisking until combined.

Cook mixture in saucepan over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on thermometer, 3 to 5 minutes (do not let boil).

Pour custard through cleaned sieve into a clean bowl and cool completely, its surface covered with wax paper. Chill until cold, at least 2 hours.

Freeze custard in ice cream maker. Transfer ice milk to an airtight container and put in freezer to harden.

Same old brownies

• 1 c. butter/margarine, melted
• 1/2 c. cocoa
  
• 2 c. sugar
• 1.5 c. flour
• 2 large eggs, beaten
  
• 1/2 c. chocolate chips
  

Stir together margarine, cocoa, and sugar. Add flour and eggs and stir until just mixed. Stir in chocolate chips. Put in greased 9x13" pan and bake at 350 F until done.

"Healthy" almond "brownies"

1/4 c. margarine, softened
1/4 c. almond butter (unsalted, unsweetened)
1/4 c. brown sugar
6 packets Splenda (equivalent to 1/4 c. sugar)
2 eggs
1/4 c. cocoa
1/4 c. milk
1 tsp. vanilla extract
1/4 tsp. almond extract
1/2 c. powdered milk
3/8 c. wheat germ
1/2 c. whole wheat flour
3/8 c. soy flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 c. semisweet chocolate chips
1/4 c. almonds, chopped

Mix margarine, almond butter, sugar, and Splenda. Mix in eggs. Add cocoa, milk, and extracts and stir until smooth. Add all dry powdery ingredients and mix thoroughly. Stir in chocolate chips and almonds. Bake in a greased pan at 350 for 30-35 min. Cut into 24 bars.

Notes:
Used an 8x8" square pan this time. Might try a large pan next time for a flatter result.

Seems dry--maybe up the fat content?

White chocolate raspberry cheesecake

• 2 8 oz packages cream cheese, softened
• 1/2 c. sugar
• 1/2 tsp vanilla
• 2 eggs
• ~3 oz white chocolate, melted
• 3 TBS raspberry preserves
• crust (e.g., a graham cracker crust or chocolate crumb crust)

Cream together everything except preserves and crust. Pour mixture into crust. Spoon dollops of preserves over cheesecake and cut in with a knife to make swirls.

Bake at 350 for 35-40 min or until center is almost set. Refrigerate 3 hours.

Lawyer pudding

• 2/3 c. sugar
• 1/4 c. corn starch
• salt
• 3 TBS cocoa
• 2 3/4 c. milk
• 2 TBS margarine
• 1 tsp vanilla
  

Mix dry ingredients. Add milk. Bring to a boil, stirring frequently. Boil 1 min, stirring constantly. Remove from heat. Add margarine and vanilla. Pour into bowl(s) and chill until set.

Pumpkin pie

• 1 can pumpkin
• 4 eggs
• 1.5 c. sugar
• 1 tsp salt
• 2 tsp cinnamon
• 1 tsp ginger
• 1 tsp allspice
• 2 c. milk
• 2 9" pastries

Mix well beaten eggs, pumpkin, sugar, salt, and spices. Add milk and stir until mixture is smooth. Line two 9" pie pans with pastry. Pour filling into pie shells. Bake at 400F about 45 minutes, or until a knife inserted halfway between center and edge comes out clean.

Notes:
Works fine as a sugar-free pie if you substitute an appropriate amount of Splenda.

Peach cobbler

Filling:

• ~32 oz can sliced peaches (in syrup)
• 1/4 c. sugar
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 2 TBS cornstarch

Combine ingredients in saucepan. Bring to boiling. Pour into ungreased 9x13" pan.

Topping:

• 2 c. flour
• 3 tsp baking powder
• 1/4 c. sugar
  
• 1/3 c. margarine (unsoftened)
• 1 c. milk

Combine dry ingredients. Cut in margarine until mixture resembles coarse meal. Add milk; stir until blended.

Drop dough from a tablespoon onto peaches. Sprinkle with cinnamon-sugar. Bake at 400F for 20-25 minutes or until top is lightly browned.

Jam cake

• 1/2 c. sugar
• 4 TBS butter
• 2 eggs
• 1 c. flour
• 1 tsp cinnamon
• 1/2 tsp soda
• 1/4 tsp cloves
• 1/4 tsp nutmeg
• 1/3 c. buttermilk
• 1/2 c. jam

Cream butter and sugar. Beat in eggs. Mix dry ingredients and add, alternating with the milk. Fold in jam, leaving swirls. Bake at 350F in a 9" square greased and floured pan.

Notes:
Rather dark and spicy. Very good.

Chocolate mint truffles

• 1 12 oz. package semisweet chocolate chips
• 4 egg yolks
• 1/4 c. butter or margarine, cut into cubes
• 1/4 c. plus 2 TBS sifted powdered sugar
• 1 tsp mint extract
• 4-16 oz. chocolate flavored candy coating
• 4 oz. vanilla flavored candy coating, melted

1. Melt chocolate chips in double boiler.
2. Beat egg yolks until thick and lemon colored. Gradually stir 1/4 of chocolate mixture into yolks. Add to remaining chocolate, stirring constantly. Add butter, sugar, and mint extract. Beat at medium speed until butter melts and mixture is smooth. Cover with paper towel and let stand in a cool, dry place for 1 hour (do not refrigerate).
3. Shape mixture into 1/2" balls. Chill 1 hour or until firm.
4. Melt chocolate candy coating in a double boiler. Remove from heat but leave over hot water. Dip each ball into coating, letting excess coating drip off. Place on wax paper-lined baking sheets and chill until coating hardens. Drizzle with melted vanilla candy coating. Yield: 6 dozen.

Notes:
We made this once. It tasted good but was very hard to make pretty looking truffles.

Sour cream chocolate chip cake

(From the Joy of Cooking.)

• 5 TBS butter, melted
  
• 2/3 c. sugar
• 1 tsp vanilla
• 1 c. sour cream
• 1 large egg
• 3/4 tsp baking soda
• 3/4 tsp baking powder
• 1.5 c. flour
• 3/4 c. miniature or regular semisweet chocolate chips
  

Preheat oven to 350 F. Grease and flour one 9x5" loaf pan or line the bottom with wax or parchment paper.

Stir together butter, sugar, vanilla, sour cream, and egg. Add baking soda, baking powder, and flour, and stir until just combined. Stir in chocolate chips.

Pour into pan and bake 40-45 minutes, until a toothpick inserted into the center comes out clean. Let cool 10 minutes then remove from pan and remove wax paper if used. Cool right side up.

Lemon tea bread

(A lemon cake with a glaze. Recipe and notes from Kandice. Tastes superb!)

From Southern Living.... I always leave off the last step, since I usually bake the night before and let it cool overnight before making the glaze. I also find it pretty difficult to get two tablespoons of lemon rind off of one lemon without endangering fingers - but I'm sure it can be done.

MAKES 1 (8-INCH) LOAF

PREP: 15 MIN., BAKE: 1 HR.

• ½ cup butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup milk
• 2 tablespoons lemon rind, divided
• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon granulated sugar

BEAT softened butter at medium speed with an electric mixer until creamy. Gradually add 1 cup granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

STIR together flour, baking powder, and salt; add to butter mixture alternately with milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in 1 tablespoon lemon rind. Spoon batter into greased and floured 8- × 4-inch loafpan.

BAKE at 350° for 1 hour or until a wooden pick inserted in center of bread comes out clean. Let cool in pan 10 minutes. Remove bread from pan, and cool completely on a wire rack.

STIR together powdered sugar and lemon juice until smooth; spoon evenly over top of bread, letting excess drip down sides. Stir together remaining 1 tablespoon lemon rind and 1 tablespoon granulated sugar; sprinkle on top of bread.

Fudge icing

• 1/4 c. heavy whipping cream
• 1/2 TBSP corn syrup
• 2 TBSP sugar
• 1.5 TBSP butter
• 1 tsp vanilla extract
• 2 oz. semisweet chocolate, chopped

Place cream, corn syrup, and sugar into a small saucepan. Bring to a boil, then remove from heat. Add butter, vanilla, and chocolate to the pan, stirring until melted and smooth. If it cools too much, microwave briefly just until shiny and smooth flowing.

To use: Using a large star tip, pipe buttercream frosting on the sides of the cake (in vertical stripes) and in a ring around the top edge of the cake. Pour chocolate frosting onto top of cake and spread evenly. Do not overwork.

Tops an 8" round cake.

Notes:
This won a baking contest for me!

Apple crisp

• 4-6 med. apples
• 2/3 c. brown sugar
• 1/2 c. flour
• 3/4 c. oatmeal
• 1/2 tsp. cinnamon
• 1/2 c. melted butter

Put apple slices in greased pan. Mix brown sugar, flour, oatmeal, cinnamon, and butter in a separate bowl. Sprinkle onto apples. Bake at 375 for 30 min.