Recipes

Red Velvet Cupcakes

Delicious Red Velvet Cupcakes from Pink Cake Box

Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 24 cupcakes

Ingredients & Supplies Needed:
Muffin Tins and Cupcake Papers
2 1/2 cups cake flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1/4 cup cocoa powder

1 1/2 cups vegetable oil
1 cup milk
2 large eggs
3 tablespoons liquid red food coloring (Add more for desired darkness)
2 teaspoons white distilled vinegar
1 1/2 teaspoon vanilla extract

Instructions

LEMON THUMBPRINT COOKIES

1 cup (2 sticks) unsalted butter, room temperature
1/2 cup sugar
2 large egg yolks
3 tablespoons grated lemon peel
1 tablespoon fresh lemon juice
1/4 teaspoon salt
21/2 cups all purpose flour
6 tablespoons (about) jam or jelly

Instructions
Preheat oven to 350°F. Lightly butter 2 baking sheets. Using electric mixer, beat 1 cup butter and sugar in large bowl until well blended. Beat in egg yolks, lemon peel, lemon juice and salt. Add flour in 2 additions and beat just until moist clumps form. Gather dough together in bowl to bind dough. Form dough into 1-inch balls. Place balls on prepared baking sheets, spacing 1 inch apart. Using finger, make deep indentation in center of each ball.
Bake cookies until firm to touch and golden on bottom, about 22 minutes. Remove from oven. Immediately fill indentation in each cookie with scant 1/2 teaspoon jam or jelly. Transfer cookies to racks and cool completely. (Can be made 2 days ahead. Store between sheets of waxed paper in airtight container at room temperature. Cookies will soften slightly.)
Makes about 36.

Bon Appétit
Flavors of the World
August 1999

LINZER COOKIES

1 cup almonds (toasted and ground)
2 cups all purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, slightly softened
2/3 cup granulated white sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 large egg yolks
Confectioners’ Sugar for dusting
1/2 cup seedless Raspberry Preserves

Instructions
Preheat oven to 350 degrees F
Toast the almonds on a baking sheet for about 8-10 minutes (or until lightly browned
Remove from oven and place on wire rack to cool. Once the nuts have cooled, place in a food processor and process with 1/4 cup of the sugar from the recipe until finely ground.
In a separate bowl, whisk together the flour, cinnamon, and salt. Set aside.
In the bowl of your electric mixer, with the paddle attachment, cream the butter and remaining sugar until light and fluffy (approximately 3 minutes). Beat in the vanilla and almond extracts and egg yolks.
Beat in the ground nuts. Add the flour mixture and beat until incorporated. Divide the dough in half and shape into two rectangles about 1/2 inch thick. Wrap the two rectangles of dough in plastic wrap and refrigerate until firm (at least one hour and up to several days).
Roll dough out to about ¼ inch thick. Using a round cookie cutter cut out two rounds per cookie.
Then go back and with a slightly smaller cutter, cut out the center of one of the two rounds per pair. (I use a cutter that is 2 inches in diameter and then use the wrong end of a pastry tip to cut out the center of the top round).
Bake at 350 degrees F for about 12-14 minutes until browned lightly.
Cool the cookies on a wire rack.
Whip the raspberry preserves with a whisk until smooth and light.
Put a dollop of preserves on the center of each round.
Dust confectioner sugar on rounds with circles cut out and sandwich on top of rounds with raspberry preserves.

Gingerbread Cookie Recipe

1 cup butter
1 cup sugar
One half teaspoon salt
2 eggs
1 cup molasses (yellow label)
2 tablespoons vinegar
6 cups flour
1 and one half teaspoon baking soda
4 teaspoons powdered ginger
1 teaspoon cinnamon

Instructions
In large bowl, cream butter, sugar and salt. Stir in eggs, molasses and vinegar. In separate bowl, sift flour, baking soda, ginger and cinnamon. Add dry to wet ingredients in 3 intervals. Chill 3 to 9 hours or overnight.

Roll 1/8 inch thick, cut using cookie cutter and place on parchment papered cookie sheet. Bake 8 minutes at 375 F. Cool on rack. Makes about two dozen.

Apple Crisp Recipe

Instructions
Peel, core and slice about 6-10 apples depending on size.

Toss apples with 1 tsp cinnamon, 3 tablespoons sugar, and 1/4 cup of lemon juice.

Put apples in an 9×13 inch baking dish or pan. Dot with 1/4 cup butter.

Melt 1/2 cup butter and mix with 1 cup flour, 1 cup brown sugar, 1 cup whole oats, 2 tsps cinnamon.

Make “crumbs” with hands and place on top of apple mixture.

Bake at 350 F for about 45 minutes until top is golden brown and apples are bubbling. Serve warm with vanilla ice cream! Enjoy! (If top starts to get too dark, cover w/tin foil and finish baking)

Peanut Butter Layer Cake with Chunky Peanut Butter Chip Filling

Cake Ingredients

• 1 cup creamy peanut butter
• 1/2 cup butter, softened
• 1 1/2 cup sugar
• 4 eggs
• 3 cups all purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cup milk

Filling Ingredients

• 1/2 cup chunky peanut butter
• 5 tablespoons butter, softened
• 4 1/2 cups confectioners’ sugar
• ¼ -1/2 cup milk (Start with ¼ cup and you can add more if filling is too stiff)
• 1 1/2 teaspoons vanilla extract
• 1/2 cup mini chocolate chips

Directions

In a bowl, cream peanut butter, butter and sugar. Add eggs; mix well. Combine flour, baking powder and salt; add alternately with milk to creamed mixture. Mix well. Pour into two greased 9 in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, cream peanut butter and butter. Add sugar, milk and vanilla; mix until smooth. Fold in mini chocolate chips. Fill cake. Ice cake with frosting of choice – chocolate is my favorite!

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