Cooking and Drinking
Cooking and Drinking
​Utilizing the monkey see monkey do approach
Cooking and Drinking
Cooking and Drinking
Cooking and Drinking
Cooking and Drinking
Desserts
5+
The Preppy Kitchen
See the written recipe here
Ingredeants:
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Bake in a 9" pan-
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â–¢ ¼ cup unsalted butter melted
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â–¢ ½ cup light brown sugar (110g)
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â–¢ 1 20-ounce can pineapple slicesdrained
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â–¢ Maraschino cherries stems removed
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For the Cake:
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â–¢ 1 ½ cups all-purpose flour (180g)
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â–¢ 1 ½ tsp baking powder
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â–¢ ½ tsp kosher salt
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â–¢ ½ cup unsalted butter (1 stick) room temperature
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â–¢ ¾ cup granulated sugar (150g)
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â–¢ 2 large eggs room temperature
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â–¢ 2 tsp vanilla extract
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â–¢ â…“ cup sour cream room temperature
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â–¢ â…“ cup whole milk room temperature (80mL)
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Preheat the oven to 350F.
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Pat pineapple slices with a towel to remove excess liquid. Place one slice in the center of the dish. Arrange 6 more around it. If you’d like, cut 3 more slices in half and arrange them around the sides of the dish. Place a cherry in each slice’s center and fill in any other gaps between slices.
For the Cake:
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In a medium bowl, whisk together flour, baking powder, and salt.
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In a large liquid measure cup, whisk together sour cream and milk.
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In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat butter until creamy. Add the sugar and beat on medium speed until light and fluffy, about 3 minutes.
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Add the eggs one at a time, beating until well combined before adding the next. Beat in the vanilla.
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Beating on low speed, add a third of the flour, mixing just until combined. Add half of the sour cream mixture, beating just until combined. Continue alternating with the remaining flour and sour cream mixture.
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Pour the batter into the pie dish and carefully spread to the edges of the pan.
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Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. You may want to cover with foil after 30 minutes if the cake is already golden brown.
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Cool the cake on a wire rack for 15 minutes. Place a cake plate or stand over the top of the cake and carefully invert. Cool for another 20 minutes or completely bef
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2 cups sugar
1/2 cocoa
1 cup milk
Mix all ingredients in a sauce, pan medium high heat, constantly stirring until you can do a soft boil test in cold water.
At that point, take it off the heat and add 1 teaspoon of vanilla and drop in 1/2 stick of butter.
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Grease an 8-inch square baking pan.
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Place sugar and cocoa powder in a medium saucepan; pour in milk and stir until blended. Set heat to medium-high and stir constantly until mixture comes to a boil.
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Reduce heat to low and place a candy thermometer in the pan. Let the mixture simmer without stirring until the temperature reaches 238 degrees F (114 degrees C) when measured with a candy thermometer, about 10 minutes. If you don't have a candy thermometer, drop a small amount of the mixture into cold water; if it forms a soft ball that flattens when removed from the water and placed on a flat surface, it's ready.
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Remove from the heat. Allow to cool to 110 degrees F (43 degrees C), 50 to 70 minutes. Do not disturb fudge as it's cooling.
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Add butter and vanilla to the fudge. Beat with a wooden spoon until well incorporated and fudge loses its sheen; do not under beat.
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Pour fudge into prepared pan and press to flatten. Let cool at room temperature or in the refrigerator before cutting into 1-inch squares.
This recipe we've used for our gingerbread houses and leftover dough makes wonderful cookie.
Key Lime Pie
This is Joshua's recipe which he found on a post card while in Key West, Fl
Key lime pie
- 3oz key lime juice
- 1 can sweetened condensed milk
- 4 egg yolks
Bake 10 minutes at 350
Joshua's Apple Pie
Universal crust
2 cups all purpose flour
1 cup cold butter, cubed
1/2 cup cold water
Put flour in a bowl
Mold butter into dough using hands until the entire mixture begins to look like wet sand.
Mix in the cold water and mold the dough until it all comes together
Kneed the dough in on itself a few times to develop layers but don’t go too long or else it can be too tough.
Separate dough into 2 slabs and place in the freezer for at least one hour before use.
