Cherry Pie Crumb Topping

• 
  
• 1 cup brown sugar
• 1 cup all-purpose flour
• 1/4 cup butter, diced

Directions

1. In a medium bowl, mix together the sugar and flour. Mix in butter with a fork or stand mixer just until the topping is crumbly. Top your pie before baking.

5-Minute Chocolate Cake in a Mug Serves 2

• coffee mug
• 4 tablespoons flour - make sure you measure it right
• 4 tablespoons sugar
• 2 tablespoons unsweetened cocoa

• 2 tablespoons whisked egg - 1 egg is too much, 1 egg white is too eggy, 1 yolk is too dense, but 2 tblsp is just right!
• 3 tablespoons milk
• 3 tablespoons oil
• 3 tablespoons chocolate chips
• splash vanilla

Instructions

• Add all of the dry ingredients to the mug and mix.
• Add the egg and combine well. It gets pretty pasty at the point.
• Stir in milk and oil.
• Add chocolate chips* and splash of vanilla. Stir well.

Microwave for 3 minutes in a 1000w oven, or 4 minutes in a 700w oven.


I was able to invert the cake easily onto a small plate. Put a dollop whipped cream and drizzle with chocolate syrup. One mug easily serves 2.


This cake is still good half an hour out of the oven. In fact, I think it gets better the longer it sits, but I can't speak to how it does after that, since there's never any left!






http://www.instructables.com/id/5-minute-Chocolate-Cake/

Gingerbread Cookies

2 sticks unsalted butter, softened at room temperature
3/4 cup packed light brown sugar
1 egg
1/2 cup dark molasses
1/2 teaspoon pure vanilla extract
3 1/4 cups cake flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1/4 teaspoon ground cloves

Cream the butter until smooth.
Add sugar.
Add egg.
Add molasses and vanilla.
Stir in the flour, baking soda, salt, cinnamon, ginger, and cloves. Shape the dough into a thick disk, wrap in waxed paper, and refrigerate 1 to 2 hours.
Preheat the oven to 350 degrees F.

Roll dough out to 1/4 inch thick. Cut out shapes. Bake 10 minutes. Let cool 10 minutes before removing from cookie sheet.

Frost with Royal Icing. The cookies are not very sweet by themselves so the frosting is almost a necessity.

Apple Strudel

• 1 Package of Filo dough
• 3/4 to 1 stick of butter, melted

• 1 cup of toasted panko breadcrumbs (I forgot to toast them and it was fine) 
• 2 green apples, peeled and sliced thin

• 1/2 tsp.cinnamon
• 1/2 cup sugar

• 1 large clean kitchen towel (used to roll strudel)

1.Mix apples with crumbs (crumbs help to keep juice in strudel instead of flooding pan).
2. Mix sugar and cinnamon in a dish.
3. Place one filo sheet onto the towel, then brush lightly with butter.
4. Repeat the buttering and laying until 6 sheets are stacked one on top of the other.
5. Place apples on prepared filo layers that have been brushed with butter. Start spreading apples about 3 inches from the edge closest to you (you need a clean area so you can get it in the pan. Completely cover the rest of the filo dough with apples. Sprinkle cinnamon and sugar mix over the apples. Now take the edge of the towel near you and slowly start to make a big roll by pulling up and towards you. This is not as hard as it sounds. As you are rolling it you can roll it right into a greased pan. Check out this youtube video, about 8:40 into the video. It shows how to roll the dough up.

6. Tuck the ends of the strudel underneath itself. Brush top with more butter and bake at 350 degrees for about 40 minutes. Brush after 20 min. with butter. Strudel is done when it looks a nice golden brown.
7.Cool and cut into slices and dust with powderd sugar.

You can vary the filling by adding chopped walnuts, or raisins. If you add raisins you must first soften them in hot water and then dry them before using.

ChocolateTruffles

Ingredients

• 3 cups (18 oz.) semi-sweet chocolate chips
• 1 (14 oz.) can Sweetened Condensed Milk
• 1 tablespoon vanilla extract
• COATINGS
• Finely chopped toasted nuts, flaked coconut, chocolate sprinkles, colored sprinkles, unsweetened cocoa, powdered sugar or colored sugars

1. MELT chocolate chips with sweetened condensed milk in large saucepan over low heat. Remove from heat; stir in vanilla.
2. POUR into medium bowl. Cover and chill 2 hours or until firm.
3. SHAPE into 1-inch balls; roll in desired coating and/or decorate with frosting and candies. Chill 1 hour or until firm.

Peanut Butter Cookies

Ingredients

• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1/2 cup butter, room temperature
• 1/2 cup peanut butter
• 1 egg
• 1 1/4 cup flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

1 Beat the butter until creamy, 2 minutes. Add the sugars, beat for 2 more minutes. Mix in the peanut butter and egg. Mix together the dry ingredients - flour, baking soda, baking powder and salt. Stir the dry ingredients into the sugar butter mixture.

2 Wrap dough in plastic and refrigerate at least 3 hours.


3 Preheat oven to 375°F. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 9 to 10 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.
For chewier cookies, bake at 300°F for 15 minutes.
Yield: Makes about 2 dozen cookies.

Blueberry Turnovers

Makes 18 turnovers        Oven 400 degrees

Ingredients

1. 1 1/2 cup fresh blueberries
2. 1/2 c sugar
3. 2 T cornstarch
4. 1-2 T fresh lemon juice
5. Lemon zest from 1 lemon
6. 2 T butter
7. Pepperidge Farm Puff Pastry Sheets

Combine  ingredients 1-6 in sauce pan and bring to a boil. Boil, stirring constantly for 1 minute.
Stir in butter and let cool.
Unfold the pastry dough sheets and cut each sheet into 9 pieces.
Spoon 1 teaspoon of cooled filling into the center of each dough piece and fold over, pinching the edges tightly.
Place on slightly greased cookie sheet or silpat.
Sprinkle with granulated sugar.
Bake at 400 degrees approx. 10 minutes.