You Can Bake! » Shelly Hill

3 Delectable Bonbon Candy Recipes

Rob — Sun, 22 Nov 2009 18:08:55 +0000

What is a Bonbon?A Bonbon is basically a candy that has a center of sweet fondant, fruit, or nuts. These centers are usually coated with chocolate or confectioner’s sugar.According to Wikipedia, “The word Bonbon stems from the French word ‘bon’, which means good. These days, the word Bonbon refers to several types of sweets across the world.”If you plan on giving your homemade confections as a gift or displaying them at a party, you will want to purchase mini candy boxes or mini muffin cups. Shelf Life: If you keep your candies refrigerated, they should last 10-12 days.Here are 3 of my favorite recipes.Chocolate Bonbons 1 c. finely chopped nuts 1/2 c. butter, softened 1 c. peanut butter 1 tsp. vanilla extract2 c. confectioner’s sugar 12 oz. pkg. chocolate morsels2 Tbsp. paraffin wax Combine nuts, butter, peanut butter, vanilla and powdered sugar together in a large bowl. Stir by hand; shape into balls. Dip into melted chocolate morsels and paraffin wax mixed together. Use fork to coat and drop onto waxed paper. Let cool and store in an airtight container.Butterball Bonbons2 c. flour 1/4 c. sugar 1/2 tsp. salt 1 c. butter 1 tsp. vanilla 2 1/2 c. finely chopped nuts (pecans) confectioner’s sugarMix all of the above ingredients together (except for the confectioner’s sugar) and roll in 1/2″ balls. Place balls on cookie sheet. Bake 30 minutes at 350 degrees. As soon as they are done, roll the balls in confectioner’s sugar while still hot. When cool, roll in sugar again. Store in an airtight container.Peppermint Bonbons 1 lb. vanilla flavored confectioner’s coating 1/2 c. whipping cream 1 1/4 tsp. peppermint extract Crushed peppermint candies In a heavy saucepan, melt confectioner’s coating over low heat. Remove from heat. Stir in whipping cream and peppermint extract. Beat at high speed with mixer until smooth. Chill in freezer for 25 minutes or until candy is stiff enough to be shaped. Form candy into round balls. Roll balls into crushed peppermint candy pieces. Arrange on a non-stick baking mat, let cool. Store in refrigerator in an airtight container.

Shelly Hill has been working from home since 1989 in Direct Sales. You can visit Shelly online at: http://www.classybusinesswomen.com or at http://wahmshelly.blogspot.com
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Thanksgiving Dessert – How To Bake A Pumpkin Cream Cheese Cake

Rob — Sun, 22 Nov 2009 18:08:53 +0000

When it comes to making a dessert for our Thanksgiving holiday meal, I enjoy baking a homemade pumpkin cake with a delicious cream cheese filling.This cake will take some time to make, but your time will be well spent. I guarantee you that you will get a lot of compliments from your family and friends once they taste it. If you have any left-overs, you will want to store them in an airtight container inside your refrigerator.Pumpkin Cake RecipeCake Ingredients:2 1/2 cups all-purpose flour2 teaspoons baking powder1 1/2 teaspoons ground cinnamon1 teaspoon baking soda1 1/2 cups granulated sugar3/4 cup butter, softened3 eggs3/4 cup solid packed pumpkin puree1/2 cup cold milk1 teaspoon vanilla extractPreheat oven to 350 degrees. Spray a deep dish cake pan with nonstick vegetable cooking spray. In a large bowl, combine the flour, baking powder, cinnamon, baking soda and salt, until they are well combined; set aside. In another large bowl, cream together the granulated sugar and softened butter, until they are creamy. Add in the eggs, pumpkin puree, milk and vanilla extract, beating well after each addition. Slowly add the flour mixture into the wet ingredient mixture, mixing well until all ingredients are combined. Cream Cheese Filling Ingredients:1 (8 ounce) package cream cheese, softened1/4 cup granulated sugarIn a medium-sized bowl, whip together the softened cream cheese with the granulated sugar until smooth. Spread 2 1/2 cups of cake batter evenly over bottom of your cake pan. Spoon cream cheese filling evenly over the cake batter. Carefully spread it across the cake batter using a silicone or rubber spatula. Spoon remaining cake batter over cream cheese filling, spread evenly using a silicone spatula. Bake in your preheated oven for 45 minutes or until the cake tester comes out clean. (test the center of the cake.) Cool completely before adding the topping.Topping Ingredients:confectioner’s sugarfrozen whipped topping, thawedA few minutes before serving the pumpkin cake, sprinkle your desired amount of confectioner’s sugar on top. Cut cake into desired serving pieces and top with a dollop of whipped topping.

Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com
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How To Make Halloween Frosted Sugar Cookies

Rob — Mon, 26 Oct 2009 17:24:57 +0000

During the fall season, I enjoy baking some Halloween theme’ d cookies to take to various parties or to just keep on hand at my home. This recipe is simple to make but does take some time since you will be cutting out the cookies, and then frosting them with some orange or black frosting. You can pick up Halloween designed cookie cutters at your local store for about $1.00 a piece. If desired, you could purchase some sprinkles to further decorate your cookies.Basic Cookie Recipe:1 cup butter, softened1 1/2 cups granulated sugar2 eggs1 teaspoon vanilla extract1/8 teaspoon table salt1 tablespoon cold milk3 cups all purpose-flour1 teaspoon baking powder 1 teaspoon table saltIn a medium-sized bowl, combine the flour, baking powder and 1 teaspoon salt, set aside. In a large-sized bowl cream together the softened butter with the granulated sugar. Slowly add in the eggs, vanilla extract, 1/8 teaspoon salt and milk. Stir in the flour mixture until all ingredients are combined. Cover the bowl and refrigerate for 6 hours.Lightly dust a dough board with flour. Roll out your cookie dough until it is 1/8″ thick. You want your dough to be pretty thin. Using Halloween theme cookie cutters, cut out your cookies and place them onto a cookie sheet that has been lined with a nonstick silicone baking mat or a sheet that has been very lightly greased. Bake in a 350 degree oven for 7-8 minutes. Let cookies cool completely before icing them.Cookie Icing:2 cups confectioner’s sugar2-3 tablespoons milk, divided1 teaspoon vanilla extractorange and black food colorMix the confectioner’s sugar, milk and vanilla extract in a medium sized bowl. Add additional 1 tablespoon of milk until desired spreading consistency is obtained. Separate the mixture into 2 small dishes and tint one of them with orange and one with black food coloring. Spread frosting on cooled cookies and let dry. Once the cookies are completely done, store them in an airtight container.

How To Make A Traditional Holiday Fruit Cake

Rob — Mon, 26 Oct 2009 17:24:56 +0000

During the holiday season, I like to spend an afternoon making some delicious homemade mini fruit cakes. Making and serving these delectable goodies has been around for centuries. You will usually see them served around the holiday season or at wedding celebrations. You will find that various cultures will have a different twist on the traditional recipe, however, the following recipe is done in the American tradition. When I make this fruit cake, I bake them in a muffin tin or in mini loaf pans. If desired, you can certainly bake them in a regular loaf pan or round cake pan.Fruit Cake Recipe1 1/3 cups granulated sugar1/2 cup butter, softened2 eggs3 cups all-purpose flour3 teaspoons baking powder2 cups eggnog1 1/2 cups mixed candied fruits1 1/2 cups sifted confectioner’s sugar1/2 teaspoon ground nutmeg1/2 teaspoon ground cinnamonadditional eggnog(optional) candied cherry halvesPreheat oven to 350 degrees.In a large mixing bowl, cream together the granulated sugar with the softened butter until it’s light and creamy. Beat in both eggs until combined. In another bowl, stir together the flour and baking powder. Slowly stir the flour mixture into the sugar mixture and then beat in the eggnog until all ingredients are well combined. Fold in the chopped candied fruits. If the mixture is stiff, stir by hand.Lightly spray your muffin or mini loaf pans with nonstick vegetable cooking spray. Spoon the batter into your desired pans. Place pans into a preheated 350 degree oven and bake for 20-22 minutes or until they are done and the centers test clean with a toothpick. Remove from the pans and let cool on a wire rack.In a small bowl, combine the confectioner’s sugar, nutmeg and ground cinnamon. Add in enough eggnog to make the mixture of drizzling consistency. Drizzle the glazed over the cooled fruit cakes.If desired, top the fruit cakes with candied cherry halves for garnishing and store them in an airtight storage container.

How To Make Homemade Gingerbread Man Cookies

Rob — Fri, 16 Oct 2009 17:13:43 +0000

Several years ago when our daughter was about 13 years old, we started a holiday tradition together. About 2 weeks before Christmas, we would spend an afternoon together baking gingerbread flavored holiday goodies.When it comes to holiday baking, it just wouldn’t be complete without making some cute gingerbread man cookies. The follow recipe is pretty easy, although its not quick since you will be hand making your dough, rolling it out and then cutting out your cookie shapes.Gingerbread Man Cookies Recipe2 1/2 sticks butter, softened2/3 cup molasses1/2 cup brown sugar1 egg2 1/2 cups all purpose-flour1 teaspoon ground cinnamon1 tablespoon vanilla extract1/2 teaspoon salt1/2 teaspoon baking soda1/2 teaspoon ground ginger1/4 teaspoon baking powder4 cups confectioner’s sugar (powdered sugar)4 tablespoons milkIn a large bowl, combine 3/4 cup softened butter, molasses, brown sugar and egg together using an electric mixer on medium speed. Beat until the mixture is creamy and smooth. Add in the flour, spices, 1 teaspoon vanilla extract, salt, baking soda and then the baking powder. Beat mixture at low speed with an electric mixture until all ingredients are well combined. Place mixture in a large zipper close plastic bag and place into the refrigerator for 4 hours.Preheat oven to 350 degrees. Line two baking sheets with a silicone nonstick baking mat or lightly grease them. Split cookie dough into three equal sections. Roll out the dough on a lightly floured dough board until it measures approximately 1/4″ thick. Use a purchased gingerbread man cookie cutter and cut out your shapes. Place shapes onto your baking sheets and bake in the oven for 6-8 minutes or until done. Remove from oven and cool on a wire rack.Frosting RecipeIn a medium-sized mixing bowl, combine the confectioner’s sugar, milk, remaining 1/2 cup of butter and 2 teaspoons of vanilla extract. Use an electric mixer and beat until mixture is creamy and fluffy. If desired, you can tint the frosting with food color. Decorate your completely cooled gingerbread man cookies with frosting and set aside to dry.Store your cookies in an airtight cookie canister. These cookies will keep for 2-3 weeks if properly stored.

Delicious Triple Layer Carrot Cake With Cream Cheese Frosting

Rob — Sun, 11 Oct 2009 17:17:17 +0000

When it comes to making a dessert cake for a family gathering or summer party that I am hosting, I really enjoy making this recipe. I like to assemble the cake on a crystal cake plate if I am going to be serving it within a few hours, otherwise, I will place it into a plastic cake storage container and refrigerate it.Preparation Tip: The best way I found to grate carrots is to chop them up into 1″ slices and then place them into a food processor with a sharp blade. It cuts down on time, compared to the old-fashioned way of doing it.Carrot Cake Recipe2 cups all-purpose flour2 cups granulated sugar2 teaspoons baking soda1 teaspoon salt2 teaspoons ground cinnamon4 eggs1 cup vegetable oil4 cups grated raw carrots1/2 cup pecans, chopped (optional)In a large bowl, combine the all-purpose flour, granulated sugar, baking soda, salt and ground cinnamon. In another large mixing bowl, beat the 4 eggs until they are frothy and then slowly beat in the vegetable oil. Gradually add flour mixture, beating until batter is smooth. Stir in the grated carrots and chopped pecans if desired. Pour batter into 3 lightly greased round cake pans. Bake in a 350 degree oven for 30 minutes or until done. Cool in the pan on wire racks.Cream Cheese Frosting4 tablespoons butter, softened2 (3 ounce) packages cream cheese, softened4 1/3 cups confectioner’s sugar1 teaspoon vanilla extractIn a large mixing bowl, cream together the softened butter with the cream cheese. Slowly mix in the confectioner’s sugar and vanilla extract. Beat with an electric mixer until all ingredients are combined and smooth.Assembly: Remove the cakes from their cake pans. Spread frosting between each layer, along the sides and across the top of the cake. Store finished cake in a plastic airtight container until serving time.

Tips and Recipes for Making Zucchini Bread

Rob — Mon, 14 Sep 2009 18:21:21 +0000

Zucchini is one of the easiest vegetables to grow in a home garden. One of my favorite things to make with zucchini is healthy loaves of bread.Here are a few helpful tips:When purchasing, look for ones that are under 10″ in length with no damage to the outside skin. I prefer to store mine at room temperature as refrigeration can speed up ripening.Fresh zucchini should be used up within 5 days. You can freeze it by peeling off the skin and shredding the pulp. Measure out 2 cups of pulp and place in a zipper closure bag. Purge the air out of the bag and seal shut.You can freeze completely baked loafs by wrapping them in plastic wrap followed by aluminum foil. Label and freeze for up to 3 months.Here are the 3 recipes that I like to use. If you want a really moist loaf of bread with a slight sweet taste, I recommend the tropical pineapple. If you prefer the classic version, try the second recipe. If you like nuts in your bread, then go for recipe number three.Tropical Pineapple3 eggs 1 c. vegetable oil 2 c. sugar 2 tsp. vanilla 2 c. shredded unpeeled zucchini 8 1/4 oz. crushed pineapple, well drained 3 c. flour 2 tsp. baking soda 1/4 tsp. baking powder 2 tsp. cinnamon 1 tsp. nutmeg 1 tsp. salt 1 c. chopped nuts Beat eggs, oil, sugar, and vanilla until thick. Stir in remaining ingredients and mix well. Pour into 2 greased loaf pans. Bake at 350 degrees for 1 hour. makes 2 loaves.Classic Bread 3 eggs 2 c. sugar 1 c. oil 1 tsp. vanilla 2 c. flour 1 tsp. cinnamon 1/4 tsp. allspice 1 tsp. salt 2 tsp. baking soda 1/4 tsp. baking powder 2 c. loosely grated zucchini Beat eggs until frothy. Add sugar, beat until thick and lemon colored. Add oil and vanilla. Add flour, cinnamon, allspice, salt, baking soda and baking powder. Beat until well mixed. Fold in zucchini. Pour in greased and floured pans. Bake at 350 degrees for 1 hour.Zucchini Nut 3 beaten eggs 1 c. oil 2 c. sugar 2 c. grated zucchini (not peeled) 3 tsp. vanilla 3 c. sugar 1 tsp. salt 1 tsp. baking soda 1/4 tsp. baking powder 3 tsp. cinnamon 1/2 c. chopped nuts Add oil, sugar, zucchini and vanilla to the eggs. Add dry ingredients, mix well. Pour into 2 greased loaf pans and bake for 1 1/2 hours at 325 degrees until done.

Shelly Hill has been working from home since 1989 in Direct Sales. You can visit Shelly online at: http://www.classybusinesswomen.com or Shelly’s recipe blog at http://wahmshelly.blogspot.com
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5 Easy No-Bake Pie Crust Recipes

Rob — Sun, 06 Sep 2009 17:05:52 +0000

During the hot Summer months, I avoid heating up my kitchen with the oven. I prefer to make no-bake pie crusts, by using alternative ingredients. You don’t need to use a rolling pin, dough board, pastry blender or any of the traditional pie baking equipment. All you basically need are the ingredients, a large bowl, a measuring cup and of course, your pie pan.These recipes are easy to make and best suited for refrigerated or frozen dessert-style pies. You will want to chill your pie crust for 1 hour (or until firm), before filling the pie shell with your pie filling.Here are 5 of my favorite recipes.Chocolate Cookie Crumb24 chocolate sandwich cookies, crushed 1/4 c. butter, melted Combine crushed cookie crumbs with melted butter until well mixed. Press mixture firmly into place into a 9″ around pie pan. Cornflake Crust 1 c. crushed cornflakes 1/4 c. sugar 6 tbsp. butter (melted) Combine crushed cornflakes with sugar and butter, until well mixed. Spread the crumb mixture evenly and firmly into a 9″ round pie pan. Vanilla Wafer Crust 1 1/2 c. finely crushed vanilla wafers (about 39) 6 tbsp. butter, melted Combine crushed wafers with butter, until well mixed. Spread the crumb mixture evenly and firmly into a 9″ round pie pan. Graham Cracker Crumb 1 c. crushed graham crackers 1/4 c. sugar 6 tbsp. butter (melted) Combine crushed graham crackers with sugar and butter. Toss thoroughly to combine. Press mixture firmly into a 9″ round pie pan. Pretzel Crust 1 1/4 c. crushed pretzels (no salt)1/4 c. sugar 6 tbsp. butter (melted) Combine crushed pretzels with sugar and melted butter. Toss to thoroughly to combine. Press mixture firmly into a 9″ round pie plate.

Shelly Hill has been working from home since 1989 in Direct Sales. You can visit Shelly online at: http://www.classybusinesswomen.com or at http://wahmshelly.blogspot.com
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How To Make Homemade Bread Crumbs

Rob — Thu, 27 Aug 2009 17:53:48 +0000

Making your own homemade bread crumbs is easier than you think! It’s a great way to use up left-over slices of bread, bread crusts, hamburger and hot dog rolls, potato rolls, crackers and even thin small pretzels. Supplies Needed: Food Dehydrator (I use one made by Ronco ™ that has 7 trays) Blender or Food Processor Large Bowl (I use a 32 cup bowl) 2 Large Gallon Size Freezer Bags 1 Large Air Tight Container with Seal Bread Products Needed: Bread, Rolls, Crackers, Pretzels Spices Needed: Basil, Oregano, Parsley, Rosemary, Dill, Season Salt, Black Pepper, Chopped Dried Green Onion, Garlic Salt or Garlic Powder Pre-Preparation: The first thing that you will need to do is get two large one gallon zipper close bags or recycle a few of your bread bags. (I don’t normally recommend re-using bread bags, but in this case, they will work just fine). During the next few weeks or months, as you have left-over bread and rolls, place them into the freezer bags and freeze them. Once you have saved up 2 full bags of bread products, you will be ready to make your homemade bread crumbs. Preparation: Remove your frozen bread bags from your freezer two hours before you are ready to begin so that they can thaw out to room temperature. Set up your food dehydrator. Place your bread slices onto the food dehydrator trays. If you are using rolls, separate the tops from the bottoms and place them down onto the tray. If they are too big, feel free to rip them into smaller pieces. Place the lid back onto the food dehydrator unit and set the temperature on low. It will take 6-8 hours for your bread products to completely dry out. *note* The best time to do this is in the evening, then when you get up in the morning, they will be ready to be made into bread crumbs. After 6-8 hours, you are now ready to begin making your bread crumbs. Turn off your food dehydrator and remove the trays. You can use either a blender or a food processor for the next step. (I find that a food processor works best). Break up your bread into smaller pieces and place the pieces into your food processor. Put the cover on and use the chop or blend buttons. You will want to run the food processor until your bread products are the consistency of fine bread crumbs. Turn the food processor off. Remove the cover and add in your spices and herbs. You will need to season it ‘to taste’. I like to use roughly 1 tablespoon of each spice or herb. Place the cover back on and mix again for 30 seconds. You will need to store your new freshly dried bread crumbs in an air tight container. You should store them in a cool, dry and dark place, like inside a pantry or kitchen cabinet. This is a great way to use up all of your left-over bread products without letting them go to waste. I like to use my homemade bread crumbs in meatloaf, meatballs, to coat fish and chicken.

Shelly Hill has been working from home since 1989 in Direct Sales. You can visit Shelly online at: http://www.classybusinesswomen.com or at http://wahmshelly.blogspot.com
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5 Classic Holiday Cookie Recipes plus Cookie Making Tips

Rob — Sat, 22 Aug 2009 17:22:27 +0000

When it comes to the Holidays, I always look forward to baking some cookies for my family. I tend to go overboard with baking cookies. I usually bake 12-14 different varieties.I would like to share a few cookie making tips with you today.1. Unbaked dough can be covered and refrigerated for up to 24 hours. Dough can also be frozen for up to 9 months.2. Dip cookie cutters in flour or confectioner’s sugar, shake off excess before cutting out cookies.3. Line your baking sheets with Parchment Paper or a Silicone Baking Mat to make clean up easier. 4. Spray your spoon with non-stick cooking spray. This will help the dough to slide off easier.5. Spray your beater blades with non-stick cooking spray to help prevent dough from sticking on them.6. Remove your cookies from the oven 1-2 minutes before the recommended baking time. They will finish baking on the baking sheet.Sugar Cookies 5 c. flour 2 tsp. vanilla 1 tsp. baking powder 2 c. sugar 3/4 tsp. baking soda 2 eggs 1 1/2 c. milk 1 c. butter Cream sugar and butter together. Add vanilla and eggs, beat until well blended. Stir in milk, baking soda and baking powder. Slowly mix in flour. Drop by tablespoonful onto greased cookie sheet. Sprinkle on any desired toppings. Bake for 350 degrees for 12 minutes.Chewy Chocolate Chip Cookies 1 c. shortening1 c. butter 2 c. brown sugar 1 tsp. vanilla 4 c. flour 2 tsp. baking soda 1 tsp. salt 1 c. sour cream or buttermilk 1 lg. package of chocolate chips Mix all ingredients together. Drop by the teaspoonful onto a baking sheet. Bake at 350 degrees for 10-12 minutes. Peanut Butter Cookies 3/4 c. creamy peanut butter 1/2 c. shortening 1 1/4 c. light brown sugar 3 tbsp. milk 1 tbsp. vanilla 1 egg 1 3/4 c. flour 3/4 tsp. salt 3/4 tsp. baking soda Combine peanut butter, shortening, light brown sugar, milk and vanilla in a large bowl. Beat at medium speed until blended. Add egg. Beat again. Combine flour, salt, and baking soda at low speed until blended. Drop by teaspoonful onto baking sheet. Flatten slightly in crisscross pattern with tines of a fork. Bake at 350 degrees for 8 minutes.Pecan Sandies 1 c. butter or margarine 1/4 c. granulated sugar 2 tsp. vanilla 2 c. all-purpose flour 1 c. chopped pecans 1/4 c. confectioner’s sugar Beat butter for 30 seconds; add granulated sugar and beat till fluffy. Add vanilla and 2 tsp. water; beat well. Stir in flour and pecans. Shape into 1″ balls. Place on a ungreased cookie sheet. Bake in a 325 degree oven for about 20 minutes. Cool completely. Sprinkle cooled cookies with a light coating of confectioner’s sugar.Sand Tarts 1 c. butter 1 1/2 c. sugar 2 eggs 1 tsp. vanilla 1/2 tsp. salt 1 tbsp. milk 3 c. flour 1 tsp. baking powder egg white In one bowl, combine flour, baking powder and salt. In second bowl, cream butter and sugar, then add eggs, vanilla, salt and milk. Mix together. Now add flour mixture. Chill overnight. Roll thin and cut with cookie cutters. Before baking, have egg white in dish. Use pastry brush and lightly brush over cookies. Then sprinkle with desired colored sugars. Bake at 350 degrees for 5-8 minutes.

Shelly Hill has been working from home since 1989 in Direct Sales. You can visit Shelly online at: http://www.classybusinesswomen.com or at http://wahmshelly.blogspot.com
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