Complete Idiot’s Guide to Vegan Baking – Provides over one hundred fifty recipes for muffins, breads, cakes, cookies, and pastries without using eggs, dairy, or other animal products.
Modern Hospitality: Simple Recipes with Southern Charm – Known by TV viewers as the Mississippi belle whose demure demeanor belied nerves of steel and true culinary skill, America watched Whitney Miller crush the competition and become the first winner of MasterChef Season 1. Now Whitney’s long-awaited dream of writing her first cookbook has come true as she shares her favorite recipes and entertaining secrets in Modern Hospitality.
Peas and Thank You: Simple Meatless Meals the Whole Family Will Love – Collects recipes and stories from a family eating healthy and delicious versions of America’s favorite foods, including chocolate chip cookies, enchiladas, and biscuits.
Chill out, it’s too hot to turn on the oven! Just marinate some meat, fire up the grill, toss some salads, whip up a creamy candy bar dessert and the party’s good to go. This is a dessert you’ll have a hard time resisting until the end of the meal. It’s every bit as yummy as it looks.
Ingredients • 2 cups graham cracker crumbs • 3 tablespoons sugar • 1/2 cup butter, melted • 1 jar (11-3/4 ounces) hot fudge ice cream topping •
FILLING: • 1/2 cup cold milk • 2 packages (3.4 ounces each) instant vanilla or chocolate pudding mix • 2 cartons (16 ounces each) frozen whipped topping, thawed • 6 to 7 (2.07 ounces each) Snickers candy bars, chopped, divided.
* For variation you can substitute Snickers Bars, with your favorite candy bar. Butterfingers and Reese’s Cups work well.
Directions • In a small bowl, combine the crumb and sugar; stir in butter. Press • onto an ungreased 13-in. x 9-in. dish. In a small bowl microwave • fudge topping until warmed; pour evenly over crust. •Cool. • In a large bowl, beat the milk, pudding mix and whipped topping for • 2-3 minutes or until stiff, scraping sides of bowl often. Stir in • Three-fourths of the candy bar pieces. Pour over crust. Sprinkle • with remaining candy bar pieces. Cover and refrigerate for 2-3 hours • or overnight. Refrigerate leftovers.
Yield: 15 servings.
Recipe:Taste of Home
I recently made this gingerbread cake for a friend’s birthday. It was my most successful attempt ever at making a glaze look pretty! The recipe comes from The Best Quick Breads by Beth Hensperger.
3 oz. unsweetened chocolate
1/2 cup light molasses
1/2 cup vegetable oil
4 tbs. unsalted butter
2 1/2 cups flour
1 cup light brown sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ginger
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. white pepper
1/4 tsp. salt
1 cup buttermilk
1 tsp. vanilla
In a double boiler, place the chocolate, molasses, vegetable oil, and butter. Stir over low heat until the chocolate is melted and the mixture is smooth. Set aside.
Preheat the oven to 350F. Grease a 9-inch springform pan or spray it with cooking spray. In a mixing bowl, combine the flour, brown sugar, baking soda, baking powder, spices, and salt. In a small bowl, beat the eggs with a whisk until foamy. Add the buttermilk and vanilla extract.
Make a well in the center of the dry ingredients and pour in the buttermilk-egg mixture. Stir to combine. Add the chocolate mixture. Beat with a wooden spoon or electric mixer until smooth.
Pour the batter into the prepared pan. Bake in the center of the oven until the top springs back when touched and a cake tester inserted into the center comes out clean, about 35-40 minutes. Set the cake on a rack and remove the springform sides. Prepare the Bittersweet Glaze as directed. Cool on a rack to set the glaze until time to serve.
6 tbs. unsalted butter
4 1/2 oz. bittersweet or semisweet chocolate
1 tbs. light corn syrup.
In a double boiler, combine the butter, chocolate, and corn syrup over low heat, stirring with a whisk until the mixture is melted and smooth. Pour the glaze onto the center of the gingerbread and use a metal spatula or other tool to coat the cake in a few strokes, letting the glaze drip down the sides of the cake.