Sugar Cookies for Christmas

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This recipe is the best-tasting cut-out cookie for making simple Christmas cookies. But I roll them out quite thin so they break easily if you are thinking of packing and sending them.

3/4 cup butter or margarine (170g)

1 cup sugar

1 teas vanilla

2 eggs

2 1/2＋ cups flour

1 teas baking powder

1 teas salt

Cream butter and sugar. Add vanilla. Gradually beat in eggs. Add B.P. and mix in flour, finally using hands. Mix in a little more flour if necessary.

Roll out 1/4″. Cut out and place on lined baking sheet. Sprinkle with colored sugar if desired. Bake in pre-heated 400°F (200℃) oven 6-8 minutes. Immediately remove to cooling rack.

If you prefer to ice the cookies, omit colored sugar and ice with Royal Icing.

Royal Icing

1egg white

2-3 cups powdered sugar

1/2 Tbsp. lemon juice

Beat well. Divide and add different food colors. Let cookies cool well before icing.

Store in a tightly sealed container to prevent sogginess, esp if you live in a damp climate, like Japan!

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Blueberry Whole Wheat Muffins

Blueberries are in season! Enjoy a healthy snack on your coffee break!

1/4 cup milk

1/3 cup salad oil

1 lrg egg

1 teas vanilla

Beat together, then stir in dry ingredients just till slightly blended,.

1/2 cup sugar

1/4 cup light brown sugar

1 cup all-purpose flour

1 cup whole wheat flour

2 1/2 teas baking powder

1/2 teas salt

1/2 teas cinnamon

1 cup fresh or frozen blueberries

Put into lined muffin tin. Sprinkle with sugar, if desired. Bake at 400°F (200°C) for 18 minutes.

Zucchini-Wheat Germ Bread

A snack bread, a quick nutty cake with toasty sesame seeds on top!

3 eggs

1 cup brown sugar

1 cup sugar

1 cup salad oil

3 teas maple flavoring

2 1/2 cups flour

1/2 cup wheat germ flakes

2 teas baking soda

1/2 teas baking powder

2 teas salt

chopped walnuts

2 cups coarsely-grated zucchini

Beat together eggs, oil, sugars and flavoring. Stir in sifted dry ingredients, Beat in zucchini, nuts if desired. Pour into 3 small lined pound cake pans. Sprinkle with white sesame seeds. Bake at 350° (180°C) for 45 minutes. Cool on a rack.

I substitute bran, or 1/4 cup whole wheat flour for the wheat germ as I can’t buy it here!

Tiramisu Mousse

Simple to make, it tastes like a rich elegant dessert!

200cc whipping cream

200g cream cheese

120g powdered sugar

2 teas instant coffee dissolved in 2 Tbsp hot water

1/2〜1 Tbsp Kahlua(optional)

black cocoa powder

dark chocolate, chopped finely

Beat whipping cream into soft peaks. In separate bowl, beat cream cheese with sifted powdered sugar. Stir in coffee to taste. The coffee liqueur is optional, but definitely adds to the taste!

Blend whipping cream into cream cheese mixture. Put into pastry tube and circle in layers into individual custard cups, sifting each layer with cocoa. Top with shaved chocolate! Chill several hours, covered with Saran wrap.

Caramel Pound Cake

Soft, sweet taste of burnt sugar caramel! Makes 3 small pound cakes!

5 Tbsp sugar

2 Tbsp water

Cook over medium heat, stirring constantly till it begins to turn brown. Quickly add 3 Tbsp hot water, then 1/2 cup warm cream. Set aside. Cream 1/2 cup margarine and 1 cup sugar, lastly beating in 2 egg yolks.

Alternately add caramel sauce and sifted dry ingredients:

1 1/2 cup flour

2 teas baking powder

1/2 teas salt

Beat 4 egg whites till stiff, gently fold into batter. Add 1 teas vanilla. Pour into lined pans. Bake at 350°(180°C

Potato Custard Pie

A lemony cool summer dessert! I once made it in a cooking class I did featuring desserts made with vegetables! It was a hit!

An unbaked 9″pie crust

1 medium-sized potato

3 Tbsp butter

3/4 cup sugar

3 egg yolks

1/2 cup milk

1Tbsp lemon grated zest

3 Tbsp fresh lemon juice

3 beaten egg whites

Cook and mash potato with butter. Beat in other ingredients, except egg whites. Beat egg whites till stiff, fold into custard. Pour into pie crust and bake at 400°F (200°C for 15 minutes, Turn oven downtown to 350°(180°) Bake for 15-20 minutes.

Cool. Chill overnight.

Stella’s Apple Cake

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An easy Streusel-topped apple cake baked in a Bundt-sized ring!

1 1/4cups salad oil

2 cups brown sugar(about 360g)

2teas vanilla

3 eggs

2 1/2 to 3 cups flour

1/2 teas salt

1 teas baking soda

1 1/2 teas cinnamon

Mix wel and stir in

3 cups chopped apple

1cup chopped walnuts

Pour into a greased and floured 9inch ring, (or sheet pan)

Streusel

2Tbsp butter

1/4 cup oatmeal

1/2 cup brown sugar

2 teas cinnamon

Blend till crumbly, sprinkle on cake. Bake at 350°F (180°C)for 60-65 minutes for Bundt pan)

Baked Cheesecake

Crust : Crush crackers in food processor, add sugar & butter

100g ritz-type crackers

2Tbsp sugar

60g melted butter

Press into a 18- cm lined springform pan.

Beat together 400 g cream cheese, 110g sugar

120cc whipping cream

2 Tbsp flour

2 eggs

1Tbsp lemon zest.

4 Tbsp lemon juice

Pour over unbaked crust.Bake at 160°C (320°F)for 70 minutes. (I set the cake pan in a glass pie dish, and poured boiling water into the oven plate,) Cool and chill. Served with strawberries and strawberry sauce.

Sauce: Mix 2/3 cup strawberry jam with 2-3 Tbsp lemon juice, Add cut berries.

半分の分量で15 cm のケーキをつくれる。やく時間は60分

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Best Brownies

These are scrumptious, rich chocolaty brownies! Now my favorite brownie recipe!

1/2 cup soft butter or marg, (100g)

1cup sugar (180-190g)

2 eggs

1/2teas vanilla

45 g cocoa (unsweetened) (1/3 cup)

60 g flour (1/2 cup)

1/2teas baking powder

1/2 teas salt

Beat butter and sugar, gradually add eggs, stir in vanilla. Sift dry ingredients, add to the batter. Add chopped walnuts if desired.

Spread in a lined 8×8 cake pan. Bake at 180℃(350 °F) for 36-40 minutes. Cool and cut into bars or squares. Keeps in a tightly-covered container for up to a week.

Lemon Pound Cake

A real favorite!

2 3/4 cups sugar

1 1/4 cups margarine (250g)

2Tbsp lemon zest

5 eggs (M)

3cups all-purpose flour

1teas baking powder

1/4 teas salt

1cup milk

Cream butter and sugar. Beat in eggs, one at a time. Alternately, add dry ingredients and milk. I use 3 small loaf pans, lined with waxed paper. Bake at 325° (170°C) for 45 minutes. (one lrg loaf pan-70minutes)

Cool thoroughly, drizzle on lemon glaze. Let harden.

Lemon Glaze: 1 1/2 cups powdered sugar, 3-4 Tbsp fresh lemon juice, 1Tbsp lemon zest, to make a slightly thick mixture.