Baked Goods Articles

Chocolate Chip Cookies

Chocolate Chip Cookies
INGREDIENTS:
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C).
1. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
2. Bake for about 10-14 minutes in the preheated oven, or until edges are nicely browned.
For best results freeze overnight and bake them the next day

Cake Cookie Recipe

Cake Cookie Recipe

Your choice of cake mix: I used lemon, chocolate, white, and red velvet.

1/4 cup flour: you don’t necessarily have to add it in, but it makes like so much easier when shaping them.

2 eggs: although depending on which mix you use you may want to deduct one egg or add an additional one

For add ins I used sprinkles, white chocolate chips, as well as m&m’s

Last but not least do not forget your 1/2 cup of oil

To make them you mix everything together and bake at 350 for 9-10 minutes.

BLUEBERRY MUFFINS

BLUEBERRY MUFFINS

1 cup fresh or frozen blueberries

1-¾ cups plus 1 tablespoon flour, divided

½ cup sugar

1 teaspoon baking powder

½ teaspoon baking soda

A pinch of Farm Stand Kitchen fresh grated nutmeg, or ground nutmeg

1/2 teaspoon salt

1 large egg

1 cup sour cream

1⁄3 cup milk

1 1/2 tsp Farm Stand Kitchen pure vanilla

LETS MAKE IT

Preheat oven to 400°F

Spray twelve 2-½-inch muffin cups with non stick spray.

Toss blueberries with 1 tablespoon of the flour

Combine the remaining 1-¾ cup flour, the sugar, baking powder, baking soda, nutmeg and salt. Set aside

Beat egg, sour cream, milk and vanilla.

Stir into flour mixture until just combined (batter will be lumpy, don’t over mix)

Stir in blueberries until evenly distributed

Fill muffin cups 2⁄3 full with batter

Bake about 20 minutes until golden. Icing optional.

BLUEBERRY GALETTE

BLUEBERRY GALETTE

CRUST

1 cup All Purpose Flour

Pinch of salt

14 Tbsp. cold grated unsalted butter

1/4 cup ice water

FILLING

3 cups fresh or frozen blueberries

1 Tbsp. fresh squeezed lemon juice

1/2 tsp Farm Stand Pure Vanilla

1/2 tsp butter extract/flavoring, optional

1/2 cup sugar

2 1/2 Tbsp corn starch

Sprinkle of Farm Stand Saigon Cinnamon

1 egg + 1 1/2 Tbsp water ( egg wash)

LETS MAKE IT-

CRUST: Add flour, salt and butter in a bowl and lightly toss with your fingers to coat the butter with flour. Using a pastry blender, cut flour into butter for 15 seconds. Drizzle the ice water over the flour and butter mixture, and stir with a spoon to incorporate. Using your hands, mix the dough in the bowl till you get a cohesive mixture. Don’t over work it. Pat into a disk. Sprinkle a sheet of parchment paper with flour. Roll out dough; using a rolling pin to a rustic circle, about 13 inches.

FILLING: In a medium bowl, add the blueberries, lemon juice, vanilla and butter flavoring. Stir to coat. Add sugar and cornstarch. Stir to combine. Add berry mixture to the center of the dough circle leaving 3 1/2 inches around the edge free of berries. Sprinkle berries with Saigon Cinnamon. Brush edges with egg wash using a pastry brush. Fold the edges up over the filling. Brush the top of the dough with egg wash. Slide the galette and parchment onto a rimmed baking sheet. Bake for 40-45 minutes, or until crust is golden and filling is slightly bubbling.

Remove from oven and let cool on a cooling rack for several hours or overnight. Serve in wedges with ice cream or serve with your desired toppings! Serves 10.

Heaven on Earth Cake

Heaven on Earth Cake

Ingredients:

For the Cake Layers:

1 package angel food cake (or 1 prepared angel food cake)

1 package (3.4 oz) instant vanilla pudding mix

1 ½ cups milk

1 cup sour cream

1 package (8 oz) cream cheese, softened

For the Topping:

1 can (21 oz) cherry pie filling

1 tub (8 oz) whipped topping (e.g., Cool Whip)

Optional: Chopped almonds or pecans for garnish

Directions:

Prepare the Angel Food Cake:

If using a store-bought angel food cake, cut it into bite-sized cubes.

Set aside while preparing the creamy layers.

Make the Vanilla Pudding Mixture:

In a medium bowl, whisk together the instant vanilla pudding mix and milk until smooth and thickened (about 2 minutes).

Add the sour cream and mix until fully combined. Set aside.

Prepare the Cream Cheese Layer:

In a large bowl, beat the softened cream cheese until smooth and creamy.

Fold in the whipped topping gently until fully combined.

Assemble the Cake:

Layer the Angel Food Cake: In a 9×13-inch dish, place half of the angel food cake cubes in an even layer.

Add the Pudding Mixture: Spread half of the vanilla pudding mixture over the cake cubes.

Top with Cream Cheese Layer: Gently spread half of the cream cheese and whipped topping mixture over the pudding.

Repeat Layers: Add the remaining cake cubes, followed by the rest of the pudding mixture, and then the remaining cream cheese mixture.

Add the Cherry Topping: Spread the cherry pie filling evenly over the top layer.

Chill:

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to let the flavors meld together.

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