Desserts

Desserts

Brownies

Ingredients

  • 2 cups flour
  • 1 cup of brown sugar
  • 1/3 white granulated sugar
  • 1/2 cup unsweetened chocolate or cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 cup butter
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/2 cup chopped nuts
  • Frosting if desired

Directions

  1. Preheat oven to 350 degrees F (or 178 degrees C)
  2. Combine and mix thoroughly flour, brown and white sugars, salt, baking powder, and baking soda. If you are using cocoa powder, then add cocoa also.
  3. Melt butter under low heat on the stove. If you are using blocks of unsweetened chocolate, then melt chocolate with butter. Add the butter, beaten eggs, and vanilla to the dry mixture and blend thoroughly.
  4. Once mixed, add the crushed nuts.
  5. Pour mixture onto a greased pan and bake. The baking time depends on the oven and pan. For example, brownies are ready in fifteen minutes when baked in a 9 by 10 inch pan with the top and bottom elements on in a toaster oven. Poke with a tooth pick. If the tooth pick is dry then remove from oven.
  6. Once cooled, cut brownies into squares. A 9 by 10 inch cookie sheet makes 19 brownies.Spread a frosting or icing on top.

Note: I reduced the sugar in half. If you like really sweet brownies, then add two cups of sugar.

Note: The baking soda helps give the brownies a nice browing color

Peanut-Coconut Frosting

By John Smith posted July 30, 2015

Ingredients

  • 1 cup of powered sugar
  • Evaporated milk
  • 3 tablespoons butter
  • 1/4 teaspoon vanilla
  • 2/3 cup desiccated coconut
  • 1 cup chopped peanuts

Directions

  1. Melt butter in sauce pan. Add all ingredients and mix thoroughly. Add evaporated milk slowly until you get the desired consistency. Spread evenly over brownies.
brownies

Carrot Cake

Ingredients

Cake Batter

  • 1/2 cup of brown sugar
  • 1/4 cup of white granulated sugar
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon Salt
  • 1 1/2 teaspoons of baking powder
  • 2 teaspoons of cinnamon
  • 1 cup of finely grated carrots
  • 2 eggs
  • 1 teaspoon vanilla
  • 3/4 cup of Mayonnaise

Cream Cheese Icing

  • 1/2 cup of cream cheese
  • 1/2 cup of real butter
  • 2 tablespoons of powdered sugar

Directions

  1. Grease and flour a 9" square pan.
  2. Combine dry ingredients in a mixing bowl. I sift the baking powder through a wire mesh to break down clumps.
  3. Use a fork to blend the eggs, vanilla, and Mayonnaise with the batter. Add the shredded carrots and mix well into the batter.
  4. Spread batter evenly in pan and bake at 325 F degrees (or 200 C). The original recipe requires a 50-minute baking time. However, my toaster oven can cook this cake in 15 minutes with top and bottom heaters on.
  5. Cool cake about 30 minutes. Frost with Cream Cheese Frosting.

Frosting: Place butter and cream cheese in a small bowl and heat small bowl in boiling water. Could use a small saucepan and warm under very low heat. After butter has melted, sprinkle powered sugar and blend ingredients together.

Tip: This cake tastes much better by reducing the sugar. I reduced the sugar in the batter by 1/4 cup. Similarly, I sprinkle enough powered sugar to give the frosting a little sweetness.

carrot cake

Cheesecake

Ingredients

Crust:

  • 5 ounces Graham cracker crumbs
  • 3 tablespoons sugar
  • 5 tablespoons of melted butter

Filling

  • 16 ounces (1/2 kilogram) cream cheese, softened
  • 1/2 cup of sugar
  • 1/2 teaspoon vanilla
  • Pinch of salt
  • 2 large eggs

Topping:

  • 8 ounces sour cream
  • 1 tablespoon sugar
  • 1/2 teaspoon of vanilla
  • 1 tablespoon Chambord liqueur (a French liqueur)
  • 1 cup of fresh raspberries

Directions

  1. Preheat oven to 350 degrees F (or 200 C).
  2. To prepare crust, mix graham cracker crumbs, sugar and butter. Press mixture firmly into bottom of 9" pan.
  3. To make filling, mix soften cream cheese, sugar, vanilla, and salt at medium speed with electric mixer. Add eggs, and mix until well blended. Pour mixture into crust.
  4. Bake for approximately 40 minutes or until golden brown. My toaster oven can cook this cake in 15 minutes with top and bottom heaters on. Loosen cake from pan's edge. Let cool and remove cake from pan.
  5. Frosting is optional. To prepare topping, mix sour cream, sugar, vanilla, and Chambord and spread evenly over cheesecake. Refrigerate for 4 hours or until firm. Top with fresh raspberries just before serving.

Note: Oreo cookies can replace the Graham crackers. Just remove the white filling from the Oreos, crush, and add melted butter.

cheese cake

Pumpkin Cheesecake

Ingredients

Crust:

  • 5 ounces Graham cracker crumbs
  • 3 tablespoons sugar
  • 5 tablespoons of melted butter

Filling:

  • 1 cup of pumpkin or butternut squash
  • 16 ounces (1/2 kilogram) cream cheese, softened
  • 2/3 cup of brown sugar
  • 1/2 teaspoon vanilla
  • Pinch of salt
  • 2 large eggs

Directions

  1. Preheat oven to 350 degrees F (or 200 C).
  2. To prepare crust, mix graham cracker crumbs, sugar and butter. Press mixture firmly into bottom of 9" pan.
  3. Clean pumpkin or squash and roast in an oven until soft. Remove pumpkin from shell and puree with a blender until well mashed.
  4. Add soften cream cheese, sugar, vanilla, and salt at medium speed with electric mixer. Add eggs, and mix until well blended. Pour mixture into crust.
  5. Bake for approximately 40 minutes or until golden brown. My toaster oven can cook this cake in 15 minutes with top and bottom heaters on. Loosen cake from pan's edge. Let cool and remove from pan.

Note: Oreo cookies can replace the Graham crackers. Just remove the white filling from the Oreos, crush, and add melted butter.

pumpkin cheese cake

Chocolate Chip Cookies

Ingredients

  • 1 cup unsalted butter
  • 1 cup brown sugar (packed)
  • 1/4 cup white granulated sugar
  • 2 cups flour
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 cups of chocolate chips

Directions

  1. Freeze the chocolate chips.
  2. Preheat oven to 375 degrees F (or 190 degrees C).
  3. Mix dry ingredients thoroughly - sugars, flour, baking soda, and salt.
  4. Melt butter in a sauce pan under low heat. Add wet ingredients, butter, vanilla, and eggs and mix thoroughly. Lastly, mix chocolate chips in gently.
  5. Grease a cookie sheet. Using hands, form one-inch disks and space balls about 2 inches a part.
  6. Cookies bake in about 10 minutes. Let cookies cool. Makes about 18 cookies.

Note: I reduced the sugar in half.

Note: Batter has the same consistency of brownies. Thus, you can bake whole batter at once like brownies.

Chocolate Chip Cookies

Coconut Pie

Ingredients

Filling

  • 3 cups dessicated coconut, grated
  • 1 cup sugar
  • 6 eggs
  • 2 tablespoons salted butter
  • 1 teaspoon salt
  • 1 teaspoon vanilla

Crust

  • 15 Oreo cookies
  • 1/2 cup salted butter

Directions

  1. Remove the filling from the Oreo cookies. Use a food processor to puliverize the cookies. Add butter and presh crust evenly on a pie pan. You may freeze the crust to better spread the filling.
  2. Beat eggs well. Add sugar, butter, salt, and vanilla and continue beating.
  3. Add coconut.
  4. Pour into pie pan and bake at 350 degrees until done. Toaster oven can bake pie in 15 minutes using top and bottom heating elements.

Note: I lowered the sugar by half.

Coconut Pie

Confectioner's Sugar Cookies

Ingredients

  • 1 cup butter
  • 1 1/2 cup powdered sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon Cream of Tartar
  • 1 teaspoon salt

Directions

  1. Mix all dry ingredients first. Melt butter. Add eggs, butter, and vanilla and mix dough thoroughly.
  2. Refrigerate.
  3. Roll, cut and bake for 6 minutes at 350. (ungreased cookie sheet)
  4. Cool , frost and decorate

Tip: Substitute fresh lemon or lime juice for Cream of Tartar. I squeeze a lime and pass through a wire mesh.

Tip: I add a teaspoon of baking powder. I pass both baking powder and baking soda through a wire mesh and cook it like a brownies.

Tip: Add a cup of dry fruit.

Confectioner's Sugar Cookies

Italian Coconut Cake

Ingredients

Cake Batter

  • 1 cup brown sugar
  • 1/2 cup butter
  • 4 eggs
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 cups coconut shavings
  • 1/2 cup pecans
  • 1 cup buttermilk or condensed milk
  • 1 teaspoon vanilla

Icing

  • 8 oz. (250 g) cream cheese
  • 1/2 cup powdered sugar
  • 1/4 cup butter
  • 1 teaspoon vanilla

Directions

  1. Mix the dry ingredients together except the coconut and nuts. Sift the baking soda and baking powder through a sift. Add eggs, melted butter, and vanilla and mix. Add the milk, coconut, and nuts while mixing.
  2. Butter the cake pans. Add a little of flour and dust the pans until you get an even coating. Discard excess flour. Pour the batter into the pans. Bake at 350 degrees for 20 to 30 minutes. Insert a toothpick. If it is dry when you pull out, then cake is finished.
  3. Combine icing into a bowl. Place bowel in boiling water and continue blending. Icing is easy to spread when warm.
Italian Coconut Cake

Oatmeal Cinnamon Raisin Cookies

Ingredients

  • 1 cup salted butter
  • 1 cup brown sugar (packed)
  • 2 cups flour
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons cinnamon
  • 1 cup raisins
  • 3 cups quick cooking oats

Directions

  1. Preheat oven to 375 degrees F (or 190 degrees C).
  2. Mix dry ingredients thoroughly except the oats and raisins. Sift baking soda and baking powder through a mesh.
  3. Melt butter in a sauce pan under low heat. Add wet ingredients, butter, vanilla, and eggs and mix thoroughly with dry mixture.
  4. Mix in oats and ensure oats have an even coating. Then mix in raisins.
  5. Grease a cookie sheet. Using hands, form one-inch disks and space balls about 2 inches a part.
  6. Cookies bake about 10 minutes. Let cookies cool. Makes about 18 cookies.

Note: I reduced the sugar in half.

Note: Batter has the same consistency of brownies. Thus, you can bake whole batter at once like brownies.

Note: The combination of baking powder and baking soda give the cookies a nice brownish glow.

Oatmeal Cinnamon Raisin Cookies

Peanut Butter Cookies

Ingredients

  • 1 cup peanut butter
  • 1 cup salted butter
  • 1 cup brown sugar (packed)
  • 1/4 cup white granulated sugar
  • 2 cups flour
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder

Directions

  1. Preheat oven to 375 degrees F (or 190 degrees C).
  2. Mix dry ingredients thoroughly - sugars, flour, baking soda, and salt. Sift the baking soda and baking powder through a mesh.
  3. Melt butter in a sauce pan under low heat. Add wet ingredients, butter, peanut butter, vanilla, and egg and mix thoroughly.
  4. Grease a cookie sheet. Using hands, grab dough and roll into a one inch balls. Space balls about 2 inches a part. Using a fork, press down on a ball to flatten it about a 1/4 inch. Then rotate fork and press down again to form a crisscross pattern.
  5. Cookies bake in about 10 minutes. Let cookies cool. Makes about 18 cookies.

Note: I reduced the sugar in half.

Peanut Butter Cookies

Classic Pumpkin Pie

Ingredients

Filling

  • 1/2 cup brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon of cinnamon
  • 4 eggs
  • 1/4 cup of honey
  • Fresh pumpkin or butternut squash
  • 1 can evaporated milk

Crust

  • 1 cup butter
  • 2 1/2 cups of flour
  • 3 tablespoons of water
  • 1 tablespoon of sugar
  • 1 teaspoon of salt

Directions

  1. This recipe makes two pumpkin pies using a toaster oven.
  2. For the crust, melt the butter at low heat. Add butter to the flour, water, sugar, and salt and mix well. Use your hands to help knead the dough. The water helps the dough stick together better.
  3. Form and press half the dough into a pan. Use a small rolling pin (or small glass jar) to even out the dough. The dough easily breaks apart.
  4. Bake the crust in the oven for 10 minutes at 200 degrees Celsius with both top and bottom heating elements on.
  5. For the filling, clean the pumpkin or squash. Roast pumpkin pulp in an oven or steam until pumpkin is soft. Use a blender to puree pumpkin to make two cups.
  6. Add brown sugar, cinnamon, salt, eggs, evaporated milk, and honey to pumpkin and blend well.
  7. Add half the batter to the pie and bake in a toaster oven at 200 degrees Celsius from 20 to 25 minutes with upper and lower heating elements on.
  8. Let pie cool and chill in a refrigerator for two hours. Then make second pie.

Note: The original recipe listed ground ginger and ground cloves. However, these are my two least favorite seasonings so I leave them out.

Note: Roasted squash or pumpkin seeds are delicious.

Classic Pumpkin Pie

Rich Chocolate Cake

Ingredients

Cake Batter:

  • 1 and 1/4 cups brown sugar
  • 2 cups flour
  • 3/4 cup cocoa or unsweetened chocolate
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup butter
  • 2 eggs
  • 1 cup full cream milk
  • 2 teaspoons vanilla extract

Frosting:

  • 1/2 cup butter
  • 1/2 cup cocoa
  • 1 cup powdered sugar
  • Full cream milk
  • 1 teaspoon vanilla

Directions

  1. Mix the dry ingredients together. Sift the baking soda and baking powder through a wire mesh.
  2. In a sauce pan, gradually melt the butter. If you are using chocolate squares, then add the chocolate to the butter to melt it. If you are using cocoa powder, then please add the powder to the dry ingredients.
  3. Add the melted butter to the dry ingredients. Add eggs and vanilla and mix well. Then add the milk.
  4. Butter the cake pans. Add a little of flour and shake around until you get an even coating. Discard excess flour. Pour batter into cake pan. Bake at 350 degrees for 20 to 35 minutes. Insert a toothpick. If it is dry when  you pull out, then cake is finished.
  5. For the frosting, melt the butter in a saucepan and add the chocolate. If you are using cocoa, just add the cocoa to the powdered sugar. Combine all ingredients well. Gradually add milk to get the consistency you want.
  6. Then frost the cake once it cools.

Tip: Please use a high cream milk. The fats in the milk and butter keeps the cake moist and delicious.

Rich Chocolate Cake

Sweet Potato Pie

Ingredients

Filling

  • 6 medium (or 4 large) sweet potatoes
  • 1/4 cup of butter
  • 1 can sweetened condensed milk
  • 3 eggs
  • 1 teaspoon of vanilla

Crust

  • 15 Oreo cookies
  • 1/4 cup of butter

Directions

  1. For the crust, remove the filling from the Oreo cookies and crush the cookies. Add melted butter and mix well. Press and spread the crust into a pan.
  2. For the filling, peel, slice, and steam sweet potatoes until soft. Use a blender to puree sweet potatoes to make 4 cups.
  3. Add sweetened condensed milk, butter, and vanilla to the sweet potatoes and blend well. After mixture cools, add eggs, and blend well.
  4. Spread filling into crust and bake in a toaster oven at 200 degrees Celsius between 20 and 25 minutes with both upper and lower heating elements on. Do not over cook.
  5. Pie is done when top turns brown. May eat warm or cold.
Sweet Potato Pie