Baked Devils Float

aked Devils Float
1 Cup sugar
2 cups water
Combine and boil for 5 minutes. Place in an 8x8 baking dish.
Combine:
2 Tbsp. butter
1 tsp. vanilla
1 cup flour
1 tsp. baking powder
3 Tbsp. cocoa
1/2 tsp. salt
1/2 cup sugar
1/2 cup milk
1/2 cup nuts (if desired)

Combine all ingredients and drop by spoonsful into sugar and water in baking dish. Bake at 350 for about 25 minutes.

Serve hot with ice cream or cooled with whipped cream.

Basque Cherry Cake

"Basque Cake" filled with cherry preserves and almond pastry cream.
Pronounced: gah toe / bahsk
INGREDIENTS:

* 2-2/3 cups all purpose flour
* 1 teaspoon finely grated lemon zest
* 1/3 cup ground almonds
* 2/3 cup sugar
* 1 egg
* 1 egg yolk
* 1/4 teaspoon vanilla extract
* 2/3 cup unsalted butter
* .
* For the almond crème pâtissière:
* 6 egg yolks
* 3/4 cup sugar
* 1/2 cup flour
* 1/3 cup ground almonds
* 4 cups whole milk
* 4 vanilla beans
* .
* To finish the cake:
* 4 Tablespoons black cherry preserves (or plum preserves)
* 1 egg, lightly beaten

PREPARATION:
1. Mix the flour, zest and almonds together, then turn out onto a work surface and make a well in the center.

2. Put the sugar, egg, egg yolk, vanilla extract and butter in the well and mix them together using a pecking action with your fingertips and thumb.

3.Once they are mixed, use the edge of a pastry scraper or flexible bladed knife to incorporate the flour,flicking it onto the dough and then chopping through it.

4. Bring the dough together with your hands, wrap in plastic wrap and chill for at least 30 minutes.

5. Roll out two-thirds of the pastry to fit a 10 inch tart ring. Trim the edge and return to the refrigerator for another 30 minutes. Preheat oven to 350°F.

6. To make the almond cream: whisk together the egg yolks and sugar until pale and creamy. Sift in the flour and ground almonds and mix together well.

7. Put the milk in a saucepan. Split the vanilla beans in two and scrape out the seeds. Add the beans and the seeds to the milk.

8. Bring just to a boil, then strain over the egg egg yolk mixture, whisking continuously.

9. Pour back into a clean saucepan and bring to a boil, stirring constantly. Boil for about 2 minutes then allow to cool.

10. Spread the preserves over the bottom of the pastry shell, then spread with the almond cream.

11. Roll out the remaining pastry to make a top for the pie. Brush the edge of the shell with the beaten egg and press together around the side. Trim the edge.

12. Bake for 40 minutes or until golden brown.

To serve:

Cool the cake for 30 minutes before serving, either slightly warm or cold.

Quiche Crust - asparagus mushroom pie

1.5 cups whole wheat flour
1.5 cups white flour
1 TBSPoon corn starch
1 teas salt
1/4 teaspoon baking powder
sift all

cut in 1 cup crisco

add water slowly about 1/2 cup or so

loosely form into a ball refrigerate

cut ball in half shape into a ball the halves

Roll between two sheets of wax paper or saran wrap

put into glass pie pan and prick all over inside with fork

bake 400 for about 15 mins pull out and cool

When cool sprinkle grated swiss cheese on the bottom then put the veggies then more cheese and pour the eggs over

bake 350 for about 15 mins then turn to 325 for half an hour.

Toll House Blonde Brownies

INGREDIENTS:

* 2 1/4 cups all-purpose flour
* 2 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 1 3/4 cups firmly packed brown sugar
* 3/4 cup butter or margarine, softened
* 3 eggs
* 1 teaspoon vanilla extract
* 1 (12 ounce) package NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels

DIRECTIONS:

1. PREHEAT oven to 350 degrees F. Grease a 15x10-inch jelly-roll pan.
2. COMBINE flour, baking powder and salt in a small bowl. Beat sugar and butter in a large mixing bowl until creamy. Beat in eggs and vanilla extract; gradually beat in flour mixture. Stir in morsels. Spread into prepared pan.
3. BAKE for 20 to 25 minutes or until top is golden brown. Cool in pan on wire rack.