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Brownies with Irish Cream Icing…

Brownies with Irish Cream Icing…

 

Brownies:

4 oz. bittersweet chocolate

1 oz. unsweetened chocolate

1 stick butter, ½ cup

3/4 cup sugar

2 tsp. vanilla extract

1/4 tsp. salt

3 large eggs

1 C flour

 

Topping:

1/3 cup Bailey’s Irish Cream liqueur

8 oz. white chocolate chips

 

Preheat oven to 325 degrees F.   Line 8 x 8 inch baking pan with aluminum foil, leaving at least 2 inches overhanging on all sides, set aside.

 

Over medium low heat melt together chocolate and butter in a heavy saucepan, stirring constantly. Remove from heat and cool slightly.

 

Stir sugar, vanilla and salt into chocolate mixture.  Stir in eggs, one at a time, stir constantly until very smooth.   Add flour and stir just until blended.    Pour batter into prepared pan; smooth top.

 

Bake 30 to 35 minutes, or until knife inserted in center comes out with only a few moist crumbs attached.  Let cool completely.  Grasp edges of foil and lift cooled brownies out of baking pan.

 

For Topping: Heat Irish Cream liqueur to a boil, remove from heat and stir in white chocolate stirring until it is completely melted and smooth.   Chill in Frig for about 30 minutes, stirring occasionally until topping thickens enough to spread.   Spread over brownies and chill all completely in frig.   Bring out 30 minutes or so before serving.   Lift brownies out, foil and all; remove foil from brownies and cut into serving size pieces and serve.

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Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks

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Homemade Irish Cream Liqueur

Homemade Irish Cream Liqueur

 

1 ¾ cup liqueur (Irish or rye whiskey, brandy, rum, bourbon, or scotch)

14 oz. sweetened condensed milk

1 cup heavy cream

4 eggs

2 Tbsp chocolate syrup

1 tsp vanilla

½ tsp almond extract

2 tsp instant coffee

 

Combine ingredients in blender until smooth   Store in refrigerator up to 1 month.   Stir before serving.   Serve over ice as a beverage.  Also used in many recipes for added flavor.

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Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks

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Irish Cream Bread Pudding

Irish Cream Bread Pudding

 

4 to 5 slices French bread, Pound cake or Irish Soda Bread

2 Tbsp butter

1 tsp vanilla extract

1 cup milk, scalded

1 pinch ground nutmeg

3 eggs

2 Tbsps brown sugar

½ cup white sugar

½ cup raisins

1 cup Irish Cream, Bailey’s or homemade

 

Preheat oven to 300 degrees F.   Butter a 9×9 casserole dish.   Put bread cubes in the prepared 9×9 baking dish

 

Use a larger baking dish with water and place in the oven.

 

Beat eggs, sugars, vanilla, nutmeg and raisins together.   Add Irish cream.   Slowly pour in scalded milk.   Pour this mixture over bread cubes.

 

Place baking dish in the water bath and bake for 50 to 60 minutes or until a knife inserted in the middle comes out clean.   Serve hot with a scoop of ice cream or cold with dollop of whipped cream topping.

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Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks

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Blueberry and Pecan French Toast Bake

Blueberry and Pecan French Toast Bake

 

1/2 cup flour

1 1/2 cups milk

1 Tbsp. sugar

1/2 tsp. vanilla

1/4 tsp. salt

6 eggs

10 slices french bread cut into 1″ cubes

3 oz. cream cheese cut into 1/2″ cubes

1 cup fresh or frozen blueberries

1/2 cup chopped nuts, optional

powdered sugar, optional

maple or blueberry syrup

whipped cream topping, optional

 

Generously grease 9×13 pan.

 

Mix together flour, milk, sugar, vanilla, salt, and eggs in a large bowl until smooth.   Stir in bread cubes until coated.   Pour bread mixture into casserole dish.    Top evenly with cream cheese, blueberries, and nuts.   Cover and refrigerate at least 1 hour, or overnight.

 

Preheat oven to 400 degrees F.    Uncover and bake 20 to 25 minutes or until golden brown.

Sprinkle with powdered sugar.   Serve with syrup and whipped cream topping, if desired.

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Posted by Deedol Schoenmakers Kitchen

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Honey Raisin Pound Cake

Honey Raisin Pound Cake 

1 ½ cups seedless raisins
¾ cup shortening
¾ cup honey
3 eggs, well beaten
2 ½ tsp Double action Baking powder
¼ tsp salt
2 ¼ cups sifted all purpose flour
¾ tsp vanilla extract
¾ tsp lemon extract
Powdered sugar, optional

Preheat oven to 300 degrees F. Grease and lightly flour 9x5x3 cake pan.

Soak raisins in hot water for 5 minutes; drain, dry on paper towel, cut or chop finely.

Work shortening with a spoon until fluffy and creamy; gradually add honey, while continuing to work with a spoon. Add beaten eggs, and blend. Sift together dry ingredients; add to mixture; beat with a spoon until smooth. Add extracts, raisins and stir to blend. Pour into prepared cake pan.

Bake for 2 hours or until done.

Dust with powdered sugar, optional; slice and serve.

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Shared by Granny’s Favorite Recipes

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Almond Streusel Bundt Cake

Almond Streusel Bundt Cake 
Streusel :
1/2 cup firmly packed brown sugar
1/2 cup chopped toasted almonds
1/3 cup old-fashioned oats
1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces

Mix together brown sugar, almonds, oats, in small bowl. Add butter and rub in with fingertips until well blended. Set aside.

Variation to Streusel: add 1 1/2 tsp instant coffee powder and 3/4 tsp. ground cinnamon.

Cake :
3 cups sifted cake flour
1 tablespoon baking powder
1 cup whole almonds, toasted
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup almond paste
1 2/3 cups sugar
1/2 teaspoon almond extract
1 cup milk
6 large egg whites, room temperature

Preheat oven to 350° F. Butter and flour 12 cup Bundt pan.

 

Mix flour and baking powder in small bowl.   Finely grind almonds.   Beat butter and almond paste in large bowl until blended.   Beat in 1 1/3 cups sugar, a little at a time until light and fluffy.   Beat in extract.   Stir in dry ingredients alternately with milk.   Mix in ground almonds, set aside.

In separate bowl beat whites until light and fluffy, to medium peaks.   Add remaining 1/3 cup sugar, a little at a time and beat until stiff but not dry.   Fold half the meringue into cake batter, then the other half.   Place half of cake batter into prepared Bundt pan.   Sprinkle streusel over. Spoon the remaining batter over streusel.   Bake cake about 1 hour, until toothpick inserted near center comes out clean.   Let cake cool in pan on rack 20 minutes.   Turn out cake onto rack and cool completely. If you make the cake the day before serving, cover and let stand at room temperature.

Glaze :
1 cup powdered sugar, sifted
1/4 cup whipping cream
a few drops almond extract
1/3 cup toasted sliced almonds, for topping

Stir powdered sugar, whipping cream and extract in small bowl until well blended. Drizzle glaze over cake, allowing excess to run down sides. Sprinkle cake with sliced almonds.

Variation to Glaze: add 1 tsp instant coffee powder

 

Throughout Abraham Lincoln’s political career, his wife, Mary Todd Lincoln, would periodically bake for him the Todd family’s favorite cake, based on a recipe dating back to 1825. On first tasting it, Lincoln is reported to have said that this white almond cake was the “best I ever ate.” This is the original recipe.

Variation: Later someone added a coffee cinnamon layer to the cake and coffee to the glaze. Both renditions to this cake are absolutely wonderful! Granny said to try them both!

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Shared by Granny’s Favorites Cookbooks aka The Deedol Collection

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Soft German Pretzels

Soft German Pretzels

1/8 cup hot water
1 package active dry yeast
1 1/3 cup warm water
1/3 cup brown sugar
5 cups flour plus some extra flour
Coarse Kosher salt

Preheat oven to 475 degrees F. Grease two cookie sheets very well. Sprinkle each with coarse kosher salt; set aside.

In a large bowl mix hot water and yeast until the yeast dissolves. Stir in the warm water and the brown sugar; slowly add 5 cups of flour to the mixture, stirring constantly until the mixture is smooth and does not stick to the side of the bowl.

Put the dough on a lightly floured board. Dip your hands in the extra flour. Knead the dough until it is stretchy and smooth. (Kneading: Push dough down and away from you with the palms of your hands. Turn the dough as you work.)

Pinch off a piece of pretzel dough about golf ball size. Roll the dough into a rope 14 inches long: thick as your thumb. For pretzel sticks pinch dough into desired lengths. For the traditional looking pretzels bend the rope into a u shape, cross one end of the rope over the other end. The ropes should cross about 3 inches from the tips. Twist the cross ends making a full turn. Fold the ends back, toward the middle of the U. Open the ends slightly to form a pretzel shape, press the ends into the dough firmly.

Fill a frying pan with water. For each cup of water in the pan add 1 tablespoon of baking soda. Bring water to a gentle boil, not too many bubbles. Use a spatula to lower each pretzel into frying pan. Count very slowly to 30. Then lift the pretzel onto the greased and salted cookie sheet. Repeat until all the dough is used. Sprinkle some kosher salt on top of the pretzels and put them in the oven.

Bake for 8 minutes or until golden brown. Makes 30 average size pretzels.
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Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks