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Recipes for all to Enjoy

A note to our readers: all recipes have been
carefully tested at the Gloom laboratory. Apologies
to some of you for the "ethnocentric" measurement system;
our metric conversion team is out sick. Enjoy!

BLUEBERRY MUFFINS

2 cups flour (whole wheat recommended)
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar

2 eggs
3/4 cup buttermilk (or a mixture of yogurt and milk)
3 ounces unsalted butter, melted
2 teaspoons lemon zest
1 teaspoon vanilla
1 cup blueberries

Topping:
2 tablespoons sugar mixed with 1/2 teaspoon cinnamon (for topping.)

Preheat oven to 400F
1. Grease and flour muffin pans (unless they are non-stick!).
2. Mix flour, sugar, baking powder/soda and salt.
3. Combine eggs, buttermilk, butter, lemon zest and vanilla.
4. Stir #3 into #2 until just moistened.
5. Stir in blueberries just to combine (do not overstir).
6. Fill each muffin cup 3/4 full and top each with the mixture of cinnamon and sugar.

7. Bake for 20-25 minutes @400F. Cool for 15-20 minutes before removing from pan.


CHEESECAKE

Crust:
10 double graham crackers
1/4 cup (1/2 cube) butter
1 tablespoon sugar

Crush and combine ingredients; arrange in bottom of baking pan.

Filling:

Three 8 ounce packages cream cheese
6 eggs, separated
1-1/2 cups sugar
1 teaspoon vanilla

1. Beat eggs whites until stiff.
2. Combine egg yolks with remaining ingredients.
3. Beat ingredients until creamy. Fold in stiffly beaten egg whites.
4. Pour into a 9x12” glass baking dish (pyrex). Bake 1 hour @325F. Cool.

Topping:

Combine:
1 large carton sour cream.
3 tablespoons sugar.

Mix and spread over cooled cake; bake @325F for 15 minutes. Cool.



CHOCOLATE CAKE

2 cups sugar
2 cups flour
1 cup (2 cubes) butter
1 cup water
4 Tablespoons unsweetened cocoa

1/2 cup buttermilk
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla

1. Sift the flour and sugar in a large bowl.
2. Bring to a boil the butter, water and cocoa.
3. Pour this hot mixture over the dry ingredients in bowl.
4. Mix together the buttermilk, eggs, baking soda and vanilla; add this to the above.
5. Bake in a cookie sheet at 400F for 15-20 minutes, or until a toothpick inserted into center of cake comes out clean.

Chocolate Icing:

1 cube (1/2 cup) butter
4 tablespoons cocoa
6 tablespoons milk

1 box (1 pound) powdered confectioner’s sugar
1 teaspoon vanilla
1 cup chopped nuts

1. Bring to a boil the butter, cocoa and milk.
2. Add the sugar, vanilla and nuts.
3. Spread on cake while icing is warm.



UNCLE HENRY’S APPLE CAKE

4 cups sliced apples
1 cup sugar
1 cup brown sugar
1 teaspoon vanilla
1/2 cup oil
2 eggs
1 tablespoon milk

2 cups flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon ground cloves

1 cup chopped pecans
1 cup golden raisins

Grease and flour pan. Bake @350F for 1 hour or until toothpick inserted in center of cake comes out clean.



BROWNIES

In a bowl combine the following:

48 graham cracker squares, crushed
1 14 oz. can sweetened condensed milk
1 cup chopped nuts
2 cups semi-sweet chocolate chips

Grease a 13"x9" baking dish. Plop the dough
into the dish and smooth it out evenly. Bake at
350 degrees for 35 minutes.
Cool for 10 minutes. Cut into squares and remove.



CHOCOLATE CHIP COOKIES

For best results, refrigerate this dough overnight.

2 cups whole wheat flour
2 cups quick oats—crushed into a powder (measure before crushing)
1 t baking powder
1 t baking soda
½ t salt

1 cup (2 cubes) butter
1 cup brown sugar
1 cup organic sugar
1 t vanilla
2 eggs

2 cups choc chips
(1 cup pecans optional)

Cream sugars and butter.
Beat in eggs and vanilla.

Combine dry ingredients, mix into butter sugar mixture.

Mix in choc chips.

Spoon golfball sized globs onto an ungreased baking sheet.
Bake at 375F degrees, about 12 minutes (best if using a gas oven).



CARROT CAKE

2 cups sugar
2 cups flour
1/2 cup vegetable oil
2 cups shredded carrots
3 eggs
1 cup coconut (optional)
8 ounces crushed pineapple (with juice)
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
2 teaspoons baking soda
1 teaspoon salt
1 cup pecans

This is a one bowl recipe, though it's best to mix your dry ingredients
together (flour, soda, salt and spices) before adding to the rest.

Grease three cake pans and line with wax paper. Bake at 350F for 20- 25
minutes or until a toothpick inserted in center comes out clean.

FROSTING

12 ounces cream cheese
1/8 cup milk
1 teaspoon vanilla
2 cups powdered sugar

Whip together with an electric mixer. Spread on cooled cake.

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