Wednesday, May 2, 2012

Vanilla Poppy Seed Loaf

I made this cake but did not add poppy seeds.  I used some raspberry sauce and and cream cheese for a swirl instead. It was quite good.  I think this cake is very versatile.  

Vanilla Poppy Seed Loaf
Makes 6 small loaves or 2 large loaves

3 cups flour
½ teaspoon salt
1-1/2 teaspoon baking powder
2-1/4 cups sugar
3 eggs
¾ cups cooking oil (safflower or canola)
¾ cups melted butter
1-1/2 cups milk
1-1/2 tablespoons poppy seeds
1 tablespoon pure vanilla extract

Mix all dry ingredients together.  Mix the eggs, butter, oil, milk and vanilla together.  Add to dry ingredients and stir to mix.  Do not over mix.  Pour into buttered mini or large loaf pans.  Bake at 350 degrees for about 20 minutes for muffins and 30 to 35 minutes for mini loaf pans.  Large loaves will take 50 to 60 minutes.

Warm Butter Glaze

½ cup white sugar
½ cup brown sugar
¼ butter
2 tablespoons water
2 teaspoons vanilla extract

Add sugar and butter to small sauce pan.  Add water.  Cook over low heat until sugars melt.  Do not bring to a boil.  Remove from heat and add vanilla.  Poke holes in muffins/loaves.  Spoon the warm butter glaze over cakes.

Adapted from The Girl Who Ate Everything Blog by Thibeault’s Table
But original recipe came from Jean Welbourne of The Not So Desperate Housewives

Tuesday, May 1, 2012

Almond Joy Cookies

These cookies were a big hit all around.  Who doesn't love an almond joy?  I made them for one of my husband's co-workers who is going through radiation and chemo.  She absolutely loves cookies so I thought why not bake something for her. She especially liked these.  My family enjoyed them as well.  I am adding a photo I took of the dough before I baked them but I can't be sure if the photo of the baked cookies is the Mrs. Wakefield's Chocolate Chips or these cookies.

Almond Joy Cookies
Yield: 60 cookies

-1 cup unsalted butter, softened
-1 ½ cups white sugar
-2 eggs
-2 ¼ cups flour
-1 tsp baking soda
-1 tsp salt
-2 ½ cups sweetened shredded coconut
-1 ½ bags chocolate chips (3 cups)
-2 cups peeled, slivered almonds

1) Preheat the oven to 350 degrees, and prepare two sheet pans with parchment or silpats.
2) In a mixing bowl, cream together the butter and sugar until creamy.
3) Add the eggs and beat until creamy
4) Meanwhile mix the dry ingredients together in a separate bowl.
5) Add the dry ingredients to the mixing bowl and stir until you have thick cookie dough.
6) Add the coconut, chocolate chips and almonds and mix until well combined.
7) Scoop the cookies onto the sheet pans and bake at 350 for about 10 minutes. (when you take the cookies out they should still be a bit doughy looking in the middle- they will stiffen up).


The Creative Cook