Tag Archives: baking powder

Hamantaschen

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Submitted by JamiSings

Dough Ingredients

3 c. flour ½ c. almonds, finely ground
1½ tsp baking powder ¼ tsp salt
½ c. sugar Zest of one lemon
½ lb. unsalted butter or margarine 1 egg
2 tbsp cold water 1 tbsp lemon juice
1 egg white, beaten

Poppy Seed Filling Ingredients

4 oz. poppy seeds ½ c. milk
1 tbs unsalted butter or margarine ¼ c. seedless raisins, plumped
¼ c. toasted walnuts, pecans, or almonds 1 tbsp honey
½ tsp vanilla extract

Directions

  1. Preheat oven to 350°F.
  2. Combine all filling ingredients in a bowl & blend thoroughly. Set aside.
  3. In a large bowl combine the flour, almonds, baking powder, salt, sugar, & lemon zest. Blend or cut in the butter until the mixture resembles very fine crumbs.
  4.  In a small bowl beat the egg, water, & lemon juice until well blended. Add to the flour mixture & beat until completely blended & the mixture begins to form a dough. Do not overmix.
  5. Transfer to a floured board & knead the dough into a ball. Divide the ball into 6 or 7 equal portions for easier handling. Flatten each portion with the palms of your hands & roll it out to ¼” thick. With a scalloped cookie cutter, cut into 3½” rounds.
  6. Place 1 heaping tsp of filling in the center of each round. Fold the edges of the dough toward the center to form a triangle, leaving a bit of the filling visible in the center. Pinch the edges to seal them.
  7. Place the hamantaschen on a lightly greased foil-like baking sheet & brush with the egg white. Bake for 20 minutes or until lightly browned. Transfer to racks to cool.

Mocha Chip Cookies

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Submitted by Carli
Yields About 2 Dozen large Cookies

Ingredients

1 c. softened butter 1 c. brown sugar
1 1/3 c. white sugar 2 eggs
1 tbsp vanilla extract 1 tsp baking soda
1 tsp baking powder 1 tsp salt
3½ c. flour 2 tbsp crushed instant coffee
16 oz. chocolate chips

Directions

  1. Cream the butter & sugars until fluffy.
  2. Beat in eggs & vanilla extract.
  3. Combine dry ingredients & beat into butter mixture.
  4. Stir in chocolate chips.
  5. Bake at 375°F on parchment for 11-14 min., depending on how big you make the cookie.

Chocolate Cake

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Submitted by Robb “Movidude74” Johnston

Cake Ingredients

1¾ c. flour 2 c. sugar
¾ c. cocoa powder 1½ tsp Baking Soda
1½ tsp Baking Powder 1 tsp salt
2 eggs ½ c. vegetable oil
1 c. boiling water 1 c. milk
2 tsp vanilla extract

Frosting Ingredients

1/3 c. baking cocoa ¾ c. sugar
1½ c. heavy whipping cream

Cake Directions

  1. Combine dry ingredients in bowl. Add remaining ingredients except boiling water. 
  2. Beat at medium speed for 2 minutes. Stir in boiling water. Batter will be very thin — no really it is thin. 
  3. Pour into 2 greased & floured 9″ pans, 3 8″ pans or 1 13″x9″ pan. 
  4. Bake at 350°F for 45 minutes or until toothpick comes out clean.

Frosting Directions

  1. Mix all ingredients. Let stand in refrigerator for at least one hour. 
  2. Beat until stiff. Frost cake.

Hot Fudge Sundae Cake

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Submitted by Shane

Ingredients

1 c. flour ¾ c. granulated sugar
2 tbsp Cocoa (good stuff if possible) 2 tsp baking powder
¼ tsp salt ½ c. milk
2 tbsp vegetable or canola oil 1 tsp vanilla extract
1 c. chopped nuts (optional) 1 c. brown sugar
¼ c. Cocoa (separate from the 2 tbsp) 1¾ c. hot water
Garnish nuts, ice cream, whipped cream, & Maraschino cherries

Directions

  1. Preheat over to 350°F.
  2. Grease a 9″ square pan.
  3. Mix flour, granulated sugar, 2 tbsp cocoa, baking powder, & salt.
  4. Add milk, oil, & vanilla & mix with fork until smooth.
  5. Spread the mixture evenly in the pan.
  6. Sprinkle evenly with brown sugar & ¼ c. cocoa.
  7. Pour hot water over the batter. DO NOT mix.
  8. Bake 40 minutes. Let stand for 15 minutes.
  9. Serve with ice cream & spoon fudge over top. Finish with whipped cream, nuts, & a cherry.

Lemon Poppy Seed Bread

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Submitted by Trish
Serves 20

Ingredients

2 c. flour 1 c. vegetable oil
3 eggs 1½ tsp vanilla extract
1 tsp lemon extract 2 tbsp poppy seeds
3 c. all-purpose flour 1½ tsp baking powder
½ tsp salt 1½ c. milk
2 tbsp lemon juice ¾ c. confectioners’ sugar

Directions

  1. Preheat oven to 350°F. Grease & flour 2 loaf pans. Combine sugar, oil, eggs, vanilla & lemon extracts in a large bowl; mix well. Stir in poppy seeds.
  2. Sift together flour, baking powder & salt. Add flour mixture & milk to sugar mixture alternately, mixing well after each addition. Divide batter evenly between prepared pans.
  3. Bake loaves for 45 minutes or until a toothpick inserted in center comes out clean. Loosen edges from sides of pans. Cool loaves in pans for 10 minutes. Turn out onto wire racks.
  4. For icing, blend lemon juice & confectioners’ sugar in a small bowl. Drizzle over warm loaves.