| |
Baby
showers are traditionally afternoon parties featuring a menu of delicate
finger sandwiches, hors d'oeuvres, and mouthwatering sweets. If you're
throwing a shower, remember that the food you serve is just as important
as the games and activities. Below are some wonderful tempting dessert
recipes.
Blueberry Muffins
Authentic Scone Recipe from Devon England
Pumpkin Bread
Ginger Cookies
Lemon Bars
Banana Muffins
Cranberry Muffins
Cranberry Orange Muffins
Lemon Sugar Cutout Cookies
Triple-Layer Carrot Cake with Cream Cheese Frosting
Old Fashioned Sugar Cookies
Blueberry
Muffins Makes
1 dozen large or 24 mini muffins
Ingredients:
- 2
cups all-purpose flour
- 1/2 cup white
sugar
- 3 teaspoons baking
powder
- 1/2 teaspoon
salt
- 3/4 cup milk
- 1/3 cup vegetable
oil
- 1 egg
- 1 cup fresh or
frozen blueberries (do not thaw)
- 1 teaspoon grated
lemon or orange peel
Directions:
Preheat oven to 400F. Grease bottoms of 12 muffin cups or line with baking
cups. In a medium bowl, combine flour, sugar, baking powder, grated lemon
or orange peel and salt; mix well. In another bowl, combine milk, oil
and egg; blend well. Add dry ingredients all at once; stir just until
dry ingredients are moistened (batter should be a bit lumpy) Fold in blueberries
gently. Fill cups about 2/3 full. Sprinkle with white sugar before placing
in oven. Bake for 20-25 minutes or until toothpick inserted in center
comes out clean. Cool one minute before removing from pan. You may also
make mini muffins with this recipe but cooking time should be cut in half,
about 10-12 minutes).
Authentic Scone Recipe from Devon England
Yield: 10-12 scones
Ingredients:
- 1/2 cup yellow
raisins
- 1 cup hot water
- 2 cups flour
- 3 tablespoons
sugar
- 2 tablespoons
baking powder
- 1 teaspoon baking
soda
- 3/4 Teaspoon
salt
- 5 tablespoons
butter
- 2 eggs (one separated
and one egg white)
- 1 cup sour cream
Directions:
Preheat oven to 425 F. Place the raisins in a small bowl and stir in the
water. Set aside to cool. In a medium-sized mixing bowl, combine the flour,
sugar, baking powder, baking soda and salt and mix well. Cut in the butter
with a pastry blender until the mixture resembles coarse breadcrumbs.
Drain the reserved, cooled raisons and add to the flour mixture. Stir
together well. In a small bowl, mix together one egg and sour cream, and
then add to the flour mixture. The mixture will now form a sticky dough.
Mix just until it holds together. DO NOT KNEAD. Turn out the dough onto
a floured surface and pat out to about 3/4 inch thick. Do not overwork
the dough. Cut out the scones with a biscuit cutter. Place the scones
on an ungreased baking sheet. Bake for 11 minutes. (Do not overbake; bottoms
should be tan; sides will still be light.) Cool on a wire rack. Serve
with Preserves, Devon cream or Lemon Curd. They are the best you'll ever
try!
Pumpkin Bread
Ingredients:
- 4 cups flour
- 3 cups sugar
- 2 teaspoons baking
soda
- 1 1/2 teaspoons
salt
- 1 teaspoons ground
cinnamon
- 1 teaspoons ground
nutmeg
- 1/2 teaspoon
ground allspice
- 1/2 teaspoon
ground cloves
- 1/4 Teaspoon
ground ginger
- 4 large eggs
- 1 cup vegetable
oil
- 1 15-ounce can
pumpkin
- 2/3 cup water
- 1 cup chopped
pecans
Directions:
Preheat oven to 350 F. Beat all ingredients (except pecans) at medium
speed with electric mixer until ingredients are moistened. Fold in pecans.
Spoon evenly into 2 greased/floured loaf pans. Bake for 1 hour or until
wooden toothpick inserted comes out clean. Cool on wire rack 10 minutes;
remove and cool completely.
Serve with cream cheese - delicious.
Ginger Cookies
Makes approximately 6 dozen cookies
Ingredients:
- 1 1/2 cups shortening
- 2 cups sugar
- 2 eggs
- 1/2 cup molasses
- 4 1/4 cups flour
- 4 teaspoons baking
soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 2 teaspoons ginger
- 1 teaspoon ground
cloves
Directions:
Melt butter. Add the molasses, sugar and eggs. Beat well. Sift together
the spices, flour and soda. Add the dry ingredients to the molasses
mixture. Mix well. Refrigerate overnight. Preheat oven to 350 F. When
thoroughly chilled, form into small balls about 1 inch in width. Roll
these balls in sugar. Place on greased or parchment lined cookie sheet.
Bake for 8-10 minutes.
Lemon Bars Makes
24 bars
Ingredients:
Crust
- 2 cups flour
- 1 cup butter
- 1/2 cup confectioners'
sugar
Topping
- 4 eggs
- 1/3 cup lemon
juice
- 1/2 teaspoon
baking powder
- 2 cups sugar
- 2 teaspoons ginger
- 1/4 cup flour
Directions:
Preheat oven to 350 F. Sift together four and confectioners' sugar. Cut
in butter until mixture clings together. Press into 9 x 13 inch pan and
bake for 20-25 minutes or until lightly browned. While crust is baking,
prepare topping by beating eggs together with the sugar and lemon juice.
Sift flour and baking powder together and stir into egg mixture. Pour
topping over baked crust and bake for an additional 25 minutes. Cool completely
- sprinkle with confectioners' sugar and cut into squares.
Banana Muffins
Ingredients:
- 2 1/2 cups all-purpose
flour
- 3/4 cup sugar
- 1 teaspoon baking
powder
- 1/2 teaspoon
salt
- 6 tablespoons
butter or margarine
- 3 ripe bananas,
cut up
- 2 eggs
- 1/3 cup milk
- 1 teaspoon vanilla
extract
Directions:
Preheat oven to 400 F. In a large bowl, with fork, mix flour, sugar, baking
powder and salt. With pastry blender or 2 knives, cut in butter or margarine
until mixture resembles coarse crumbs. Set aside. In covered blender,
blend bananas, eggs, milk, and vanilla only a few seconds until the bananas
are chopped. Stir banana mixture into flour until moistened. Spoon batter
into cups. Sprinkle sugar on tops before placing in oven. Bake 20-25 minutes.
Cranberry Muffins
Makes 48 mini muffins
Ingredients:
- 2 cups flour
- 3/4 cups sugar
- 2 teaspoons baking
powder
- 2/3 cup buttermilk
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups cranberries
- 1/4 cup vegetable
oil
Topping:
- 1/4 cup sugar
- 3 tablespoons
flour
- 1 tablespoon
butter
- 1 teaspoon cinnamon
Directions:
Preheat oven to 375 F. Place all ingredients, except cranberries, in food
processor with steel blade. Pulse 5 times, fold in berries until mixed.
Fill greased miniature muffin tins 2/3 full. Sprinkle on toppings. Bake
in oven for 15 minutes.
Cranberry Orange Muffins
Ingredients:
- 1/3 cup dried
cranberries, chopped
- 1/3 cup plus
2 tablespoons sugar
- 3 tablespoons
boiling water
- 1 3/4 cups all-purpose
flour
- 1/2 cup yellow
cornmeal
- 2 1/2 teaspoons
baking powder
- 1/2 teaspoons
salt
- 2 eggs
- 1 cup milk
- 1/3 cup unsalted
butter, melted
- 1 tablespoon
grated orange peel
Directions:
Preheat oven to 400 F. In a small bowl, stir cranberries and 2-tablespoons
sugar. Stir in boiling water; set aside for 15 minutes to soften cranberries.
In a large bowl, mix flour, cornmeal, remaining sugar, baking powder,
baking soda and salt. In another bowl, using a whisk beat eggs lightly.
Add milk and melted butter, beat until smooth. Stir in cranberries, their
liquid and orange peel. Stir liquid mixture into flour mixture. Divide
batter evenly among buttered muffin cups, fill each 3/4 full. Bake until
risen and tops are golden, 15-20 minutes. Let cool 2-3 minutes.
Lemon Sugar Cutout Cookies
Ingredients:
- 1/2 cup (1 stick)
unsalted butter or solid vegetable shortening (room temperature)
- 1 cup sugar
- 1 large egg
- 1 tablespoon
fresh lemon juice
- 1 1/2 teaspoons
grated lemon peel
- 1 1/2 teaspoon
vanilla extract
- 2 cups all purpose
flour
- 2 teaspoons
baking powder
- 1/2 teaspoon
salt
Directions:
Using electric mixer, cream butter and sugar in a large bowl until light.
Beat in egg, lemon juice, lemon peel and vanilla. Mix flour, baking powder
and salt in a small bowl. Add to butter mixture and stir well until combined.
Divide dough into 3 pieces. Flatten each into a disk. Wrap each in plastic
and chill 2 hours or overnight. Preheat oven to 350 F. Roll out 1 dough
piece on lightly floured surface of 1/8 inch. Using cookie cutters dipped
into flour, cut out the cookies. (For a cute touch, use baby themed cookie
cutters, ie. rattle, baby carriage, bottle). Transfer to ungreased cookie
sheets, spacing evenly. Gather scraps, reroll and cut out additional cookies,
chilling the dough if necessary. Bake until cookie edges are golden, about
10 minutes. Transfer cookies to racks and cool. Repeat rolling, cutting
and baking with remaining dough pieces in batches.
Triple-Layer Carrot Cake with Cream Cheese Frosting
Serves 10
Cake
Ingredients:
- 2 cups sugar
- 1 « cups vegetable
oil
- 4 large eggs
- 2 cups all purpose
flour
- 2 teaspoons
baking powder
- 1 teaspoon baking
soda
- 1 teaspoon salt
- 1 teaspoon ground
cinnamon
- ? teaspoon ground
nutmeg
- 3 cups finely
grated peeled carrots (about 1 pound)
- « cup chopped
pecans (about « ounce)
- « cup raisins
Frosting:
- 4 cups powdered
sugar
- 2 8-ounce packages
cream cheese, room temperature
- « cup (1 stick)
unsalted butter, room temperature
- 4 teaspoons vanilla
extract
Directions for cake:
Preheat oven to 325 F. Lightly grease (3) nine-inch diameter cake pans
with 1-« inch high sides. Line bottom of pans with waxed paper. Lightly
grease waxed paper. Using electric mixer, beat sugar and vegetable oil
in bowl until combined. Add eggs 1 at a time, beating well after each
addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg
into sugar and oil mixture. Stir in carrots, chopped pecans and raisins.
Pour batter into prepared pans, dividing equally. Bake until toothpick
inserted into center comes out clean and cakes begin to pull away from
sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn
out cakes onto racks and cool completely. (Can be made 1 day ahead. Wrap
tightly in plastic and store at room temperature.)
Directions for frosting:
Using electric mixer, beat all ingredients in medium bowl until smooth
and creamy.
Place 1 cake layer on platter. Spread with ? cup frosting. Top with another
cake layer. Spread with ? cup frosting. Top with remaining cake layer.
Using icing spatula, spread remaining frosting in decorative swirls over
sides and top of cake. (Can be prepared 2 days ahead. Cover with cake
dome and refrigerate) Serve cake cold or at room temperature.
Old Fashioned Sugar Cookies
Makes about 32 cookies
Lard makes a cookie with a texture crisp and sandy. For a cookie that
is crisp but also chewy, vegetable shortening is best.
Ingredients:
- 1/2 cup lard
or vegetable shortening, melted and cooled
- 1/2 stick (1/4
cup) unsalted butter, melted and cooled
- 1 cup sugar plus
additional for coating the cookies
- 1 large egg
- 1 teaspoon vanilla
- 2 cups all-purpose
flour
- 2 teaspoons baking
soda
- 3/4 teaspoon
salt
Directions:
In a large bowl stir together the lard or shortening, the butter, 1 cup
of the sugar, the egg, and the vanilla. Into the bowl sift together the
flour, the baking soda, and the salt and stir the mixture until it forms
a dough. Chill the dough, covered, for at least 2 hours or overnight.
Preheat the oven to 375øF. Roll rounded tablespoons of the dough into
balls, roll the balls in the additional sugar, coating them completely,
and arrange them 3 inches apart on lightly greased baking sheets. Flatten
the balls with the bottom of a glass dipped in the sugar (the edges will
crack slightly) and bake the cookies in batches in the middle of the oven
for 8 to 12 minutes, or until they are pale golden. Transfer the cookies
to racks and let them cool. The cookies keep in an airtight container
for 1 week.
|
< back to baby shower recipes
you are viewing: muffins, cakes, & cookies |