liqueur pound cakes
liqueur pound cakes
Liqueur Pound Cakes
Pound Cake
1 1/2 cups butter (at room temperature)
DO NOT USE MARGARINE
1 pound confectioners sugar, sifted
6 large eggs
1 teaspoon vanilla extract
2 3/4 cups Soft As Silk cake flour
In a large bowl, use an electric mixer to beat butter until creamy. Gradually add sifted confectioners sugar to butter, beating until mixture is light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add vanilla extract. Gradually mix cake flour into creamed mixture.
Prepare 4 loaf pans, each about 3 1/2 x 7 inches. Butter each loaf pan, then dust lightly with flour. Scrape batter mixture evenly into pans. Smooth the top surfaces. Bake at 300 degrees F for 50 minutes, until wooden pick comes out clean. Cool on a rack for 5 minutes.
Turn cake out and immediately return cake to pan. With a slender wooden skewer, wooden pick or fork, poke 1 inch deep holes, about 1/2 inch apart, all over the top of cakes. Immediately pour an equal amount of syrup over each cake. It will soak in. Let cool on rack for 30 minutes. Remove from pan and serve, or wrap securely and store in a cool area.
Can store for up to 1 month in the refrigerator or 6 months in the freezer. Bring to room temperature before serving.
Liqueur Syrup
2 cups granulated sugar
1/2 cup light corn syrup
3/4 cup water
1 1/4 cups Amaretto (rum, almond, hazelnut
or orange-flavored liqueur)
In a 2- or 3-quart saucepan, combine sugar, light corn syrup and water. Over medium heat stir slowly until mixture simmers. Continue heating without stirring until mixture boils. Cover and boil for 1 minute until sugar dissolves and liquid is clear. If you don cover the pan and if you stir while the syrup boils, crunchy sugar crystals will form in the finished cake. Remove from heat and uncover. Let stand to cool slightly, about 5 minutes.
Stir in the liqueur. Ready to pour into pound cakes or can store (can even be frozen!).
Makes 3 1/2 cups syrup.
One of these days in your travels, a guy is going to come up to you and show you a nice brand-new deck of cards on which the seal is not yet broken, and this guy is going to offer to bet you that he can make the Jack of Spades jump out of the deck and squirt cider in your ear. But, son, do not bet this man, for as sure as you are standing there, you are going to end up with an earful of cider. — Damon Runyon
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Sand Art Brownies in a Jar
Sand Art Brownies in a Jar
Sand Art Brownies in a Jar
This recipe makes 12 (1-quart) jars.
12 (1-quart) jars with lids and rings
12 ounces cocoa powder
42 ounces chocolate chips
42 ounces vanilla chips
32 ounces chopped walnuts
50 ounces brown sugar
5 pounds all-purpose flour
5 pounds granulated sugar
Layer in a quart jar in the order given, leveling the ingredients as you layer:
3/4 teaspoon salt
1/2 cup plus 1/8 cup all-purpose flour
1/3 cup cocoa powder
1/2 cup all-purpose flour
2/3 cup brown sugar
2/3 cup granulated sugar
1/2 cup chocolate chips
1/2 cup vanilla chips
1/2 cup chopped walnuts
Make sure the jar is full to the top. Attach the lid and ring, decorating the top as you like.
Attach the following instructions to each jar:
Sand Art Brownies
In a large mixing bowl, combine the contents of the jar with 3-well-beaten eggs, 2/3 cup vegetable oil and 1 teaspoon vanilla extract. Stir well to combine all ingredients.
Pour batter into a well-greased 13 x 9-inch cake pan and bake in a preheated 350 degree F oven for 30 to 35 minutes. Cool, then cut.
Never judge a book by its movie. — J. W. Eagan
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Snowball Cookie Mix in a Jar
Snowball Cookie Mix in a Jar
Snowball Cookie Mix in a Jar
2 cups sifted all-purpose flour
3/4 teaspoon salt
1/2 cup granulated sugar
1 cup finely chopped pecans or walnuts
(4 1/4 cups are placed in quart jar.)
Place 3/4 cup sifted confectioners sugar in a separate packet to attach to jar with recipe.
Attach the following instructions to the jar:
Snowballs
Cream 1 cup (2 sticks) of unsalted butter or margarine with 1 tablespoon of vanilla extract. Gradually stir in the Snowball Cookie Mix until ingredients are well combined. Dust your hands with a little of the confectioners sugar and roll the dough into 1-inch balls. Place 2 inches apart on baking sheets and bake, in a preheated oven, for 5 minutes at 325?F or just until light brown. Transfer to racks to cool for 15 minutes, then roll in the confectioners sugar.
These cookies keep well in an airtight container for up to 2 weeks. Do not freeze them.
Makes about 4 dozen cookies.
One of the serious obstacles to the improvement of our race is indiscriminate charity. — Andrew Carnegie
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French Market Soup Mix in a Jar
French Market Soup Mix in a Jar
French Market Soup Mix in a Jar
1 pound dried navy beans
1 pound dried pinto beans
1 pound dried Great Northern beans
1 pound split peas
1 pound yellow split peas
1 pound dried black-eyed peas
1 pound lentils
1 pound dried baby lima beans
1 pound dried lima beans
1 pound dried soybeans
1 pound pearl barley
1 pound dried red beans
In a very large container, combine navy beans, pinto beans, great Northern beans, split peas, yellow split peas, black-eyed peas, lentils, baby limas, limas, soybeans, barley and red beans; mix well.
Divide evenly into 14 lidded jars.
Attach a card to each jar with the following recipe:
French Market Soup
2 quarts water
1 ham hock
1 1/4 teaspoons salt
1/4 teaspoon ground pepper
1 (16 ounce) can diced tomatoes with green chiles
1 large onion, chopped
1 clove garlic, minced
Soak 2 cups French Market Bean Mix in water to cover, 8 hours or overnight.
In a large soup pot, bring 2 quarts water and ham hock to a boil. Reduce heat and simmer 20 minutes.
Remove ham hock. Stir in soaked beans, salt, pepper, diced tomatoes and green chiles, onion and garlic. Bring to a boil again, skimming foam off the top. Reduce heat, cover and simmer about 1 hour, until beans are tender.
Character is doing the right thing when nobodys looking. There are too many people who think that the only thing thats right is to get by, and the only thing thats wrong is to get caught. — J. C. Watts
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apple crisp mix in a jar
apple crisp mix in a jar
Apple Crisp Mix in a Jar
2 cups all-purpose flour
1 cup firmly packed brown sugar
1 cup old-fashioned rolled oats
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup chilled butter or margarine
1 cup chopped pecans
Combine all ingredients and seal in a zip-tope or vacuum seal bag (or jar). To give as gift, Place 2 cans apple pie filling in gift basket with the mix along with the following preparation instructions.
Apple Crisp
Spread 2 cans apple pie filling in a lightly greased 13 x 9-inch baking dish. Sprinkle topping over apples. Bake at 400 degrees F for 19 to 21 minutes or until filling bubbles and topping is golden brown. Serve warm.
The secret of health for both mind and body is not to mourn for the past, worry about the future, or anticipate troubles but to live in the present moment wisely and earnestly. — Buddha
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Oatmeal Fruit Cookies Mix in a Jar
Oatmeal Fruit Cookies Mix in a Jar
Oatmeal Fruit Cookies Mix in a Jar
Makes 2 dozen
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup granulated sugar
1/2 cup firmly packed brown sugar
3/4 cup toasted wheat germ
1 cup quick-cooking oatmeal
1/2 cup dried cherries
1/2 cup golden raisins (sultanas)
2/3 cup sweetened flaked coconut
Wash and thoroughly dry a 1-quart wide-mouth canning jar. Add the ingredients to the jar one at a time in the order listed (beginning with flour and ending with coconut), pressing firmly with a flat-bottom glass or some other tamper after each addition. Be sure to make the layers as level as possible.
Secure the lid and decorate as desired. Attach the following instructions for making the cookies. Store at room temperature and use within a few months for best quality.
Oatmeal Fruit Cookies
1/2 cup (1 stick) butter, softened
1/4 cup milk
1 egg
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Place all of the jar ingredients in a medium bowl and stir until well combined. Set aside.
Place the butter, milk, egg and vanilla extract in a large bowl and cream with an electric mixer set on low speed, or with a fork. Add the dry ingredients to the butter mixture, and blend with mixer set on low speed or with a spoon until well-combined.
Drop the dough by heaping teaspoonsful onto an ungreased baking sheet, spacing the cookies about 2 inches apart to allow for spreading. Bake for 10 to 12 minutes, or until light brown. Allow to cool for 5 minutes on the baking sheet. Transfer to wire racks and cool completely.
Serve immediately or store in an airtight container for up to 2 weeks.
Im too shy to express my sexual needs except over the phone to people I don know. — Garry Shandling
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Chewy Coconut-Almond Cookies Mix in a Jar
Chewy Coconut-Almond Cookies Mix in a Jar
Chewy Coconut-Almond Cookies Mix in a Jar
1 cup shredded coconut
1/2 cup sliced almonds, toasted and cooled completely
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix
NOTE: To toast almonds, place them on a microwave-safe plate and microwave on high for 1 to 4 minutes, stirring every minute. Timing is determined by wattage of your microwave.
In 1-quart wide-mouth glass jar, gently layer and pack ingredients in the order listed (yes, there are two layers of biscuit and baking mix). If there is any space left after adding the last ingredient, add more baking chips or nuts to fill the jar. Place lid on top.
Instructions to place on gift card attached to jar:
Chewy Coconut-Almond Cookies
Empty contents of jar into medium bowl. Stir in 1 stick butter or margarine, melted, 1 large egg and 1 teaspoon vanilla extract until well combined. Shape into 1-inch balls. Place on baking sheets coated with cooking spray. Bake at 375 degrees F for 10 to 12 minutes or until cookies are light golden brown.
Makes 2 1/2 dozen cookies.
Theres something intrinsically therapeutic about choosing to spend your time in a wide, open park- like setting that non-golfers can never truly understand. — Charles Rosin
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Brown and White Crispies Cookie Mix in a Jar
Brown and White Crispies Cookie Mix in a Jar
Brown and White Crispies Cookie Mix in a Jar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
3/4 teaspoon baking soda
1/4 teaspoon baking powder
2/3 cup semisweet chocolate chips
1/2 cup crisped rice cereal
1/2 cup packed brown sugar
2/3 cup vanilla or white chocolate chips
1/2 cup quick-cooking oatmeal
1/2 cup granulated sugar
Stir together flour, salt, baking soda and baking powder. Pour into wide-mouth, 1-quart jar. Tap on counter, then press firmly into place. Add layers of semisweet chocolate chips, rice cereal, brown sugar, vanilla chips, oatmeal and granulated sugar, pressing each layer into place. Close jar tightly.
Attach the following instructions to the jar on a gift tag:
Brown and White Crispies Cookies
Contents of jar
1/2 cup butter, softened
1 egg, slightly beaten
2 tablespoons water
To bake cookies: Preheat oven to 350 degrees F. Pour ingredients from jar into a bowl; stir to combine.
In another bowl, beat butter until fluffy. Add egg and water; beat to combine (mixture will look curdled). Add dry ingredients; beat at lowest speed with electric mixer or with wooden spoon until well combined.
Form dough into 1-inch balls. Place 2 inches apart on cookie sheets. Bake 10 to 12 minutes or until lightly browned. Let cool 5 minutes on baking sheet, then remove to wire rack.
Makes 3 dozen cookies, each 105 calories; 5 grams fat, 3 grams saturated fat, 14 milligrams cholesterol, 1 gram protein, 15 grams carbohydrates, 10 grams sugar, 0.5 grams fiber, 72 milligrams sodium, 14 milligrams calcium
Sweat plus sacrifice equals success. — Charlie Finley
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Butterscotch Brownie Mix in a Jar
Butterscotch Brownie Mix in a Jar
Butterscotch Brownie Mix in a Jar
1/2 cup flaked coconut
3/4 cup chopped pecans
2 cups packed brown sugar
2 cups all-purpose flour
1 1/2 tablespoons baking powder
1/4 teaspoon salt
Mix together flour, salt and baking powder. Set aside.
Layer ingredients in order given in a 1-quart wide-mouth canning jar. Add flour mixture last. Press each layer firmly in place.
Attach these instructions to the jar:
Butterscotch Brownies
Empty jar of brownie mix into large mixing bowl. Use your hands to thoroughly blend mix. Add 3/4 cup butter or margarine, softened at room temperature. DO NOT USE DIET MARGARINE. Mix in 2 eggs, slightly beaten, and 2 teaspoons vanilla extract.
Mix until completely blended. Spread batter into a sprayed 13 x 9-inch metal pan. Bake at 375 degrees F for 25 minutes. Cool 15 minutes in baking pan. Cut brownies into 1 1/2-inch squares. Cool completely in pan.
Makes 2 dozen brownies.
Build your reputation by helping other people build theirs. — Anthony DAngelo
Canning and Preserving | Comments OffChocolate Lovers Cookies Mix in a Jar
Chocolate Lovers Cookies Mix in a Jar
Chocolate Lovers Cookies Mix in a Jar
1/3 cup milk chocolate chips
1/3 cup white chocolate or vanilla milk chips
1/3 cup semisweet chocolate chips
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix
In 1-quart wide-mouth glass jar, gently layer and pack ingredients in the order listed (yes, there are two layers of biscuit and baking mix). If there is any space left after adding the last ingredient, add more baking chips or nuts to fill the jar. Place lid on top.
Instructions to place on gift card attached to jar:
Chocolate Lovers Cookies
Empty contents of jar into medium bowl. Stir in 1 stick butter or margarine, melted, 1 large egg and 1 teaspoon vanilla extract until well combined. Shape into 1-inch balls. Place on baking sheets coated with cooking spray. Bake at 375 degrees F for 10 to 12 minutes or until cookies are light golden brown. Makes 2 1/2 dozen cookies.
Sports do not build character. They reveal it. — Heywood
