Sunday, May 13, 2012

Happy Mothers Day!!!


To me there is nothing more relaxing then a day in the kitchen baking and cooking. I spent my mothers day that way! I am having lots of company over the next month and I like to have a stocked freezer. I baked another batch of Peanut Butter Bars (they were a big hit!), Custard Cups (my Husbands favorite!), Kokosh Cake (yeast cake- Thanks Mordy!), two trays of Babe Ruth Bars (so easy and delicious- like a rice krispy treat!), and Snikerdoodle cupcakes! Below are the pictures...if you want a recipe let me know.

Custard cups: (will be topped with a fresh berry before serving)



Kokosh cake:







Babe Ruth Bars:







Snikerdoodle cupcake: (will be topped with a cinnamon frosting before serving)




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2 comments:

  1. DevorahMay 13, 2012 at 4:46 PM

    As requested

    kokosh cake:


    Kokosh cake
    6 1/4 cups flour
    5 oz sugar
    pinch of salt
    3/4 oz dry yeast
    1/3 - 1/2 cup water
    Pinch of sugar
    5 eggs - room temp
    1 cup oil
    1 cup warm water
    1 Tbs. vanilla
    Liquid marble
    1 1/2 cups sugar
    1/2 cup cocoa
    Place flour, sugar, and salt in a bowl. In a separate bowl activate yeast with water and pinch of salt. Slowly combine wet ingredients with dry ingredients until dough forms. Add up to 2 cups more of flour until desired consistency. Make into a ball, spray bowl, and let rise for 1 hour. Divide dough in half and make into a "pizza" ball and let rise 1/2 hour more. Turn onto floured surface and roll into square. Brush edges with egg and center with oil (2-3 oz). Place a ladle of liquid marble in center and emulsify with oil, spreading evenly. Make a mixture of cocoa and 1 1/2 cups sugar and sprinkle on top of liquid marble evenly until all marble is covered. Roll up jelly roll style, pinching as you go along. Place on a sprayed cookie sheet and let rise an additional 20 minutes - 1/2 hour. Brush with egg and punch with a fork. Bake for 30-35 minutes.

    Snikerdoodle cupcake:

    1 box white cake mix
    1 cup milk (or soy milk)
    3 large eggs
    1/2 cup oil
    1 tsp. vanilla
    2 tsp. cinnamon

    combine all ingredients together and fill up 24 cupcake holders (2/3 way full)

    Frosting:
    1/2 up margarine or butter
    1 tsp vanilla
    3 3/4 cups confectioners sugar
    3 tbs milk or soy milk
    1 tsp. cinnamon

    Combine all till fluffy and ice cupcakes.

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  2. DevorahMay 13, 2012 at 5:55 PM

    Custard cups:

    1/2 cup sugar
    3 tbs flour
    1 tbs cornstarch
    pinch of salt
    1 1/2 cups soy milk or non dairy creamer
    3 egg yolks
    1 tbs margarine
    1 tsp vanilla extract
    3 packs Athens brand phyllo cups (in the freezer dept 15 pcs/ pack)

    combine dry ingredients in top of a double boiler. gradually stir in milk and then egg yolks. Add in margarine. cook stirring constantly until smooth and thick - 10 - 15 minutes. pour into phyllo cups. garnish with a fresh berry.

    Babe Ruth Bars:

    1 cup creamy peanut butter
    1 cup light corn syrup
    1/2 cup dark brown sugar
    1/2 cup sugar
    6 cups cornflakes
    1 cup semi sweet choc chips
    2/3 cup shelled peanuts

    In a microwave safe bowl combine first four ingredients. Microwave for aprox 1 1/2- 2 minutes until melted Add in rest of ingredients and press into sprayed 9 x 13 pan. let cool and cut into squares.

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