Breakfast Cake and Glaze

Breakfast Cake

¾ cup white sugar

½ cup hard margarine, softened

1 teaspoon baking powder

1 teaspoon vanilla

2 eggs

1 ½ cups flour

1 can of fruit pie filling

Glaze

Preheat oven to 350 degrees. Line an 9x9 baking pan with parchment paper.

Beat sugar, margarine, baking powder, vanilla and eggs with a hand mixer in a large bowl, on a medium speed for three minutes. Stir in flour.

Pour 2/3 of batter into lined baking pan.

Spread fruit filling over batter.

Drop remaining batter on the top, using a spoon, sporadically. It should NOT be all covered.

Bake until light brown, check after thirty minutes. Drizzle with Glaze.

Glaze

Beat ½ cup icing sugar with 1 tablespoon of milk.

Chelsea Buns

1 package of active dry yeast ½ cup brown sugar

¼ cup warm water ¼ cup margarine

1 cup cooled warm milk 1 tablespoon corn syrup

1/6 cup white sugar ½ cup pecan halves

1/6 cup vegetable oil 2 tablespoons margarine

2 teaspoons baking powder ¼ cup white sugar

1 teaspoon salt 2 teaspoons cinnamon

1 egg ½ cup Thompson raisins

3 ½ cups all purpose flour ½ cup candied cherries

Line a 9x13 baking pan with parchment paper.

Dissolve yeast in warm water in a large bowl. Stir in milk, white sugar, oil, baking powder, salt, egg and half of the flour. Beat until it is smooth. Mix in additional flour, until dough is easy to handle.

Place dough on a floured surface. Kneed until it is stretchy and smooth, approximately 8- 10 minutes. Place in a greased bowl and then turn dough over. Cover the bowl and keep in a warm place until the dough has doubled in size, approximately one and a half hours.

Heat brown sugar and ¼ cup margarine until melted. Add corn syrup and stir. Pour mixture on the bottom of pan. Sprinkle bottom of pan with half of the cherries, pecans and raisins.

Punch down dough. Roll into a large rectangle, about 10x 12 inches. Spread with remaining margarine, sprinkle with white sugar, cinnamon, raisins, cherries and pecans. Roll up rectangle, starting on the long side. Pinch edges firmly together. Make as even as possible.

Cut into twelve 1 inch slices. Place slightly apart in the pan. Let rise in a warm place for 30 minutes. Heat oven to 350 degrees.

Bake until the buns appear golden, approximately 30 minutes. Flip pan upside-down on a lined baking sheet, and keep pan in place for several minutes.

Carrot Cake and Cream cheese frosting

Carrot Cake

2 cups flour

2 teaspoons baking soda 1 teaspoon vanilla

1 teaspoon baking powder 2 cups shredded carrots

1 teaspoon salt 1 cup flaked coconut

2 teaspoons cinnamon 1 cup chopped pecans

1 ¾ cup white sugar 1 can crushed pineapple, drained, 8 ½ ounce

1 cup vegetable oil Cream cheese frosting

Preheat oven to 350 degrees

Grease two eight-inch circular pans, and lightly dust with flour

Sift together flour, baking soda, baking powder, salt, and cinnamon into a bowl. Make a well in the centre and add sugar, oil, eggs, and vanilla. Beat until smooth

Stir in carrots, coconut, nuts, and pineapple until blended

Bake for 23 minutes, or until tester comes out clean.

Cream cheese frosting

Soften 125 grams of cream cheese

½ cup margarine

3 cups icing sugar

½ teaspoon vanilla

Beat cream cheese and margarine together.

Stir in icing sugar.

Stir in vanilla.

Add some milk if necessary, however icing should be relatively stiff.

Chocolate Marble Cheesecake

Chocolate marble cheesecake

Crust:

Crush chocolate iced cookies (any variety) to make 1 ½ cups of crumbs.

Mix with ½ cup of melted margarine.

Flatten with a fork on the bottom of a 9” spring form pan

Preheat oven to 450 degrees F.

Filling:

Soften and mash two 250 gram packages of cream cheese with fork.

Beast in 2/3 cup sugar and blend until smooth.

Add 3 eggs, beating in well.

Blend in 1 cup of whipping cream (unwhipped)

Separate 1 ½ cups of batter into into a small bowl

Melt 2/3 cup of chocolate chip. Mix into the small bowl of cream cheese mixture.

Pour the white mixture into the spring form pan over the crust, and spread out.

Spoon the chocolate batter sporadically over the white batter.

Then draw a knife through the batter to make a marble pattern.

Bake at 450 degrees for ten minutes, then reduce heat to 250 degrees and bake for 35 minutes.

Molasses Cookies

Molasses Cookies

Preheat oven to 350 degrees

¾ cup margarine

1 cup of sugar

½ cup molasses

1 egg

2 cups flour

2 tablespoons ginger

2 teaspoons baking soda

1 teaspoon cinnamon

¼ teaspoon salt

Cream together margarine, sugar and molasses in a large bowl. Beat in the egg. Add the rest of the ingredients and mix. Drop dough in small balls onto a parchment paper-lined cookie sheet, and press down lightly with a fork. Cook for 8 minutes.

A fine first paragraph...

You would be forgiven for thinking Alex Morningside was a boy. In fact, she would be the first to laugh at this, because, for one thing, she wasn't, and for another, she didn't mind people thinking otherwise. This was because she had an Excellent Sense of Humor. It wasn't that she wanted to be a boy or anything; it was simply that she didn't see much difference in being treated either as a girl or a boy. Because, after all, everyone is just people.

From Alex and the ironic gentleman. Authored by Adrienne Kress. Brought to you from my quilt fort. Because it has already been a long week, despite being only three days old.

p.s. Check out all the commas in sentence two, and the capitalization in sentence three. LOVE.

Homemade Marshmallows

3/4 cup white sugar

4 Tablespoons corn syrup

1/3 cup cold water + 1 tablespoon

1 heaping teaspoon gelatin

pinch salt

1/2 teaspoon pure vanilla

Sprinkle gelatin on top of 1/3 cup of cold water in a heavy pot. Let sit for 10 min.

Meanwhile:

combine 1 tablespoon water, corn syrup and sugar in a pot over medium heat. Stir a little.

Bring to a boil, let it rapid boil for a minute. Slowly pour into gelatin water pot while using electric beaters on high. Throw in salt. Continue to beat for 15 min.

Once it is quite marshmellow like, add vanilla. Continue to beat until it is well mixed in.

Spread into an parchment paper 8x8 pan. Cover tightly with saran wrap. Keep over night before cutting.

Grandma’s Peanut Butter Cookie Recipe:

1/2 cup margarine

1/2 cup peanut butter (I prefer smooth)

1/2 brown sugar

1/2 white sugar

1 egg

1 ts vanilla

1 cup flour

1/2 teaspoon baking soda

1/2 teaspoon salt

**Feel free to add 2/3 cup of chocolate or peanut butter chips to this recipe

Instructions:

Preheat oven to 325.

Mix together margarine, peanut butter, and sugars until smooth.

Add egg and vanilla. Mix well.

Add flour, baking soda and salt and stir just until combined.

Optional: Mix in chips until well combined.

Drop small balls of dough onto cookie sheets lined with parchment paper.

If desired, add a criss-cross paper to cookies using white sugar and a fork, lightly pressing down onto the dough.

Bake for 8 minutes.

Chocolate chip cookies:

Ingredients:

1/2 cup butter

1/2 cup brown sugar

1/4 cup white sugar

1 egg

1 teaspoon vanilla extract

1 1/4 cup flour

1/2 teaspoon baking soda

1/2 teaspoon salt

2/3 cup chocolate chips

Instructions:

Preheat oven to 350 degrees F.

Mix together butter and sugars until smooth.

Add egg and vanilla. Mix well.

Add flour, baking soda and salt and stir till combined.

Stir in chocolate chips until well combined.

Drop small balls of dough onto cookie sheets lined with parchment paper.

Bake for 8 minutes.

Peanut Butter Balls:

Middle:

1/2 cup butter (slightly less if you use margarine)

1/2 cup peanut butter (crunchy works best)

1 1/2 cups icing sugar

3/4 cups rice krispie cereal.

Mix ingredients together with your hands (it is very messy). Roll into twoonie sized balls and freeze on a wax paper lined baking sheet.

Chocolate coating:

8 squares of semi-sweet chocolate

1 teaspoon baking wax

Melt in a small bowl over a pot of bowling water.

Roll frozen peanut butter balls in melted chocolate using two teaspoons. Place on the baking sheet and freeze once again. These will last in the freezer for months.

Butterscotch confetti:

Ingredients:

1/4 cup margarine

1/2 cup peanut butter

1 cup butterscotch chips

2 cups of small colourful marshmallows

Melt margarine and peanut butter in a large saucepan over medium heat.

Stir in chips until melted. Remove from heat and let sit for five minutes.

Add marshmallows and stir until just coated.

Pack a wax paper lined 9x9 pan. Refrigerate.

Peanut butter layer cookies:

This is the perfect solution for cookies that have didn’t turn out just right. Or even if your cookies were perfect, these are an excellent birthday gift.

Base:

20 homemade chocolate chip or peanut butter cookies

Middle:

1/4 cup butter (slightly less if you use margarine)

1/4 cup peanut butter (crunchy works best)

1 cup icing sugar

Mix together with your hands. Place a teaspoon of mixture on top of each cookie.

Top:

1/2 cup chocolate chips

2 tablespoons of margarine.

Melt in a bowl over a pot of boiling water.

Spoon melted chocolate on top of each cookie, so that peanut butter mixture is covered. Freeze for about twenty minutes.

Carmel Surprise cookies:

Very similar to peanut butter layer cookies, using carmel cup candies.

Cookies:

1/3 cup margarine

1/2 cup brown sugar

1/4 cup white sugar

1 egg

1 teaspoon vanilla extract

1 cup flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/3 cup chocolate chips

1/3 cup butterscotch chips

24 chocolate carmel cup candies

Instructions:

Preheat oven to 325 degrees F.

Mix together butter and sugars until smooth.

Add egg and vanilla. Mix well.

Add flour, baking soda and salt and stir till combined.

Mix into chips until well combined.

Drop small balls of dough onto cookie sheets lined with parchment paper.

Bake for 8 minutes. Allow to cool for about 5 minutes before proceeding.

Unwrap carmel cups.

Place one carmel cup on each cookie.

After about five minutes, gently press down onto carmel cup so that it covers most of the cookie.

Refrigerate for about 10 minutes before eating.

Brownies:

2/3 cup margarine

1 cup sugar

3/4 cup cocoa powder

1/2 teaspoon salt

1 teaspoon vanilla extract

2 eggs

2/3 cup all-purpose flour (scant)

Preheat oven to 325.

Stir together margarine, sugar and cocoa together in a saucepan over medium heat until melted.

Add salt and vanilla while stirring.

Add eggs and stir briskly to ensure that eggs are completely combined in mixture.

Remove from heat and mix in flour.

Pour into a 8x8 pan, lined with parchment paper.

Cook for about 20-25 minutes, depending on your your preference of texture. Cool before cutting.

Content
Destination
Folder and Filenames
Dessert is Delicious Homepage
[0.0]
/dessertisdelicious/index.htm
About Site
[0.1]

Site Map
[0.2]

About me
[0.3]

Breakfast breads and pastries
[1.0]

Swedish Tea Rings
[1.1]

Chelsea buns
[1.2]

Pie Crust
[1.3]

Cookies
[2.0]

Molasses Cookies
[2.1]

Chocolate Chip Cookies
[2.2]

Double Chocolate Cookies
[2.3]

Peanut Butter Cookies
[2.4]

Chocolate Peanut Butter Layer Cookies
[2.5]

Bars
[3.0]

Brownies
[3.1]

Nanimo Bars
[3.2]

Cakes
[4.0]

Carrot Cake
[4.1]

Coffee Cake
[4.2]

Chocolate Swirl Cheesecake
[4.3]

Peach Cheesecake
[4.4]

Miscellaneous Sweets
[5.0]

Peanut Butter Balls
[5.1]

Peanut Butter Chocolate Candy
[5.2]

Coffee Icing
[5.3]

Dessert is delicious homepage


Dessert is Delicious Homepage [0.0]

About Site [0.1]

Site Map [0.2]

About Me [0.3]


Breakfast breads and pastries [1.0]
Cookies [2.0]
Bars [3.0]
Cakes [4.0]
Miscellaneous Sweets [5.0]

Swedish Tea Rings [1.1]
Chelsea buns [1.2]

Pie Crust [1.3]

Chocolate Chip Cookies [2.1]

Peanut Butter Cookies [2.2]

Double Chocolate Cookies [2.3]

Chocolate Peanut Butter Layer Cookies [2.4]

Carmel Cup Cookies [2.5]

Brownies [3.1]
Nanimo Bars [3.2]

Chocolate Hello Dollies [3.1]

Carrot Cake [4.1]
Coffee Cake [4.2]

Chocolate Swirl Cheesecake [4.3]

Peach Cheesecake [4.4]

Peanut Butter Balls [5.1]
Peanut Butter Chocolate Candy [5.2]
Coffee Icing [5.3]

Proposal

Communications Plan
Project: LIS 9723 Website
Date: March 15, 2010
Background: The author of the site has an extensive collection of recipes on scrap pieces of paper and has recognized that she needs an online space to better organize her recipes.

Key Contact: Meredith Harrison

Communications project leader:
Meredith Harrison

Overall Goal
To create a visually appealing website that indexes family and personal favourite recipes for herself and other interested bakers.

Objectives/Rationale
○ Provide the author a place to post favourite recipes
○ Gives a place to post other baking-related content if her vision for the website becomes more focused on the public in the future
○ Easy to use
○ Provide a place for her friends to find and borrow her recipes
○ Provides a space to host pictures accompanying the recipes
○ Provides an opportunity to create and design elements, including colour palettes and photos

Target Audiences
○ Herself
○ Her friends
○ Bakers who frequently navigate baking blogs

Key Messages/Themes
○ Focuses on baking
○The importance of accurate measuring
○The wonderful product of parchment paper

Strategy
○ Use pictures of personal baked goods as the images
○Use personal favourite and family recipes as content
○ Provide links to personal favourite baking blogs
○Provide architecture that will enable the author to continuously add content
○Relate personal opinions and stories when appropriate
○ Have most of the content done by the mid-point in the course
○Post much of the content on a blog posted by blogspot prior to placing it on the actual website as a method of working from home
Use images that reinforce the theme of the website

Budget
○Whatever my mom is willing to pay for in groceries

Potential Issues
○The creator is unaware of how to create some of the desired website architecture
è This may result in modifying the design of the site

Creative Direction
○ A calm but cheerful colour pallet
○ Clean looking
○ Lots of white space
○ CSS layout
○ Use baking-related images as appropriate

Copy & Resource Links
○Use current recipes as majority of content
○ Write new copy for non-recipe sections
○Add to the baking blog links as they are decided upon

Chocolate Hello Dollies:

These squares have the same base as nanimo bars, but are topped with evaporated milk, marshmallows and other delicious things. They are very sweet, chewy and gooey.

Base:

1/2 cup margarine

5 Tablespoons cocoa

1/4 cup sugar

1 egg

1 cup coconut

1/2 cup chopped pecans or walnuts

1 1/3 cup graham crumbs

Stir margarine, cocoa and sugar together over medium heat.

Add one egg and mix in completely

Remove from heat and mix in the remaining ingredients. Press into a 8x8 pan and chill.

Nanimo Bars:

These sweet squares are best homemade as storebought versions are often very mild in flavour and smooth in texture. Rather an ideal nanimo bar such as these will have a distinct flavour and texture in each layer.

Base:

1/2 cup margarine

5 Tablespoons cocoa

1/4 cup sugar

1 egg

1 cup coconut

1/2 cup chopped pecans or walnuts

1 1/3 cup graham crumbs

Stir margarine, cocoa and sugar together over medium heat.

Add one egg and mix in completely

Remove from heat and mix in the remaining ingredients. Press into a 8x8 pan and chill.

Middle Layer:

1/2 cup margarine (slightly hand-beat)

2 tablespoons of custard powder

2 cups icing sugar

3 tablespoons milk

Mix margarine, powder and sugar together. Stir in milk. Spread carefully over chilled base.

Top Layer:

2/3 cup semi-sweet or dark chocolate chips

2 tablespoons margarine

Melt chocolate and margarine together. Spread carefully over the middle layer.

Chill before serving.

Cinnamon blondies

A blondie is a non-chocolate version of a brownie, and therefore very similar in texture to a very thick cookie. This is a perfect recipe for friends who don’t like chocolate. It is soft and chewy, full of flavour and less sweet than traditional blondies.

Ingredients:

1 cup flour

1 teaspoon baking powder

1 teaspoon of cinnamon powder

pinch of nutmeg

pinch of salt

1/2 teaspoon white vinegar

1/2 cup brown sugar

1/2 cup white sugar

1/2 cup margarine

1 teaspoon vanilla

1 egg

First combine the flour, baking powder, cinnamon, nutmeg, salt and vinegar in a bowl. Next cream the sugars and margarine together in a seperate bowl. Mix in vanilla and egg. Add the flour mixture and mix well. Spread into a parchment paper lined 8x8 inch pan and bake at 325 for 22 minutes. Cool before cutting.

Copy: Home Page of Future Website

Dessert is delicious.

Welcome!

As a frequent baker of foods that are sweet, and as a much too frequent consumer of desserts, I have come to a point where I need a space to compile my family and favourite recipes. So here it is. While I do occasionally make real food (that is food considered to be healthy), I am not nearly as interested in it, so for the time being there will be no recipes for lunch or dinner items.

I have spent much time tracking down and trying out recipes that I have hoped to be keepers. Often due to poor descriptions of the end product, I have been disappointed and quickly been set in pursuit once again. I hope that these recipes provide appropriate descriptions of the end product, so that you will not be disappointed.

I am enrolled in a Web Design & Architecture class, where I am currently designing a baking website.

I will be posting content on this site that I will later transfer to my actual website for that course.