Bakerbaker Recipes

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BAKER, BAKER



Baker, Baker image

Provided by Alton Brown

Categories     dessert

Yield 4 servings

Number Of Ingredients 9

3/4 cup oats
3/4 cup flour
2/3 cup light brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch kosher salt
1 stick cold unsalted butter, diced
4 Braeburn apples (Fuji will substitute)
4 teaspoons honey

Steps:

  • In a bowl combine all the dry ingredients and diced butter. Rub mixture briskly between finger tips until it forms small moist clumps in a loose sandy mixture. Refrigerate while preparing the apples.
  • Cut a small layer off the bottom of each apple to create a flat, stable bottom surface. With a small paring knife, cut a cylindrical cone out of the top of the apple, moving about 1-inch outside of the core, similar to removing the top of a pumpkin when carving a Jack O'Lantern. Remove the top and discard. With a melon baller or a teaspoon, remove the remaining core and seeds taking care not to puncture the base of the apple.
  • Place apples on a baking sheet or pie dish and fill each center with a teaspoon of honey. Spoon in mixture, packing lightly until heaped and overflowing over sides of the apples.
  • Bake in oven at 350 degrees on the top or middle rack for 40 minutes or until filling is golden brown and the tip of a paring knife can be inserted into the side of the apple with little or no resistance. Let apples stand for 10 minutes before serving.

BAKER, BAKER



Baker, Baker image

Provided by Alton Brown

Categories     dessert

Yield 4 servings

Number Of Ingredients 9

3/4 cup oats
3/4 cup flour
2/3 cup light brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch kosher salt
1 stick cold unsalted butter, diced
4 Braeburn apples (Fuji will substitute)
4 teaspoons honey

Steps:

  • In a bowl combine all the dry ingredients and diced butter. Rub mixture briskly between finger tips until it forms small moist clumps in a loose sandy mixture. Refrigerate while preparing the apples.
  • Cut a small layer off the bottom of each apple to create a flat, stable bottom surface. With a small paring knife, cut a cylindrical cone out of the top of the apple, moving about 1-inch outside of the core, similar to removing the top of a pumpkin when carving a Jack O'Lantern. Remove the top and discard. With a melon baller or a teaspoon, remove the remaining core and seeds taking care not to puncture the base of the apple.
  • Place apples on a baking sheet or pie dish and fill each center with a teaspoon of honey. Spoon in mixture, packing lightly until heaped and overflowing over sides of the apples.
  • Bake in oven at 350 degrees on the top or middle rack for 40 minutes or until filling is golden brown and the tip of a paring knife can be inserted into the side of the apple with little or no resistance. Let apples stand for 10 minutes before serving.

ITALIAN CUCUMBER SANDWICHES



Italian Cucumber Sandwiches image

These little open faced cucumber sandwiches are always a hit, and I never leave a party without getting asked for the recipe several times! Allow the mayonnaise mixture to sit overnight in the refrigerator if you have the time -- it will taste even better.

Provided by SDELATORE

Categories     Canapes and Crostini

Time 20m

Yield 15

Number Of Ingredients 4

1 cup mayonnaise
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (1 pound) loaf cocktail rye bread
1 cucumber, peeled and thinly sliced

Steps:

  • In a medium bowl, thoroughly mix mayonnaise and dry Italian-style salad dressing mix.
  • Arrange the cocktail rye bread slices in a single layer on a serving platter.
  • Place mayonnaise mixture in a pastry bag and squeeze an approximately 1 inch dollop of the mixture onto each cocktail rye bread slice.
  • Top each cocktail rye bread slice with a cucumber slice.

Nutrition Facts : Calories 110.4 calories, Carbohydrate 1.5 g, Cholesterol 5.6 mg, Fat 11.7 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 1.7 g, Sodium 296.1 mg, Sugar 0.8 g

MARY ANNE'S CARROT CAKE



Mary Anne's Carrot Cake image

This moist juicy dense and nutty carrot cake has been a family tradition for years. The recipe makes 2 Bundt pans and can be divided in half if necessary.

Provided by P.Weiss

Categories     Spice Cake

Time 1h15m

Yield 28

Number Of Ingredients 11

4 cups ground carrots
2 (15 ounce) cans crushed pineapple, drained
1 ½ cups vegetable oil
3 cups white sugar
6 eggs
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
3 cups all-purpose flour
3 teaspoons baking soda
¼ teaspoon salt
1 ½ cups raisins

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 10 inch Bundt pans. Sift together flour, baking soda and salt. set aside.
  • In a large bowl, combine carrots, pineapple, oil and sugar. Add eggs, cinnamon and nutmeg. Add flour mixture and mix well. Stir in raisins.
  • Pour into prepared greased and floured pans. Bake for 45 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool, then frost with cream cheese frosting.

Nutrition Facts : Calories 299.8 calories, Carbohydrate 44.3 g, Cholesterol 39.9 mg, Fat 13.1 g, Fiber 1.4 g, Protein 3.3 g, SaturatedFat 1.9 g, Sodium 182.9 mg, Sugar 31.2 g

FIESTA PINWHEELS



Fiesta Pinwheels image

This is a festive appetizer with cream cheese, sour cream, and picante sauce wrapped in flour tortillas. Serve with salsa.

Provided by ACPHIFER

Categories     Wraps and Rolls Appetizers

Time 2h20m

Yield 30

Number Of Ingredients 9

1 (8 ounce) package cream cheese, softened
½ cup sour cream
¼ cup picante sauce
2 tablespoons taco seasoning mix
1 pinch garlic powder
1 (4.5 ounce) can chopped black olives, drained
1 (4 ounce) can chopped green chilies
1 cup finely shredded Cheddar cheese
8 flour tortillas

Steps:

  • Beat cream cheese, sour cream, picante sauce, taco seasoning, and garlic powder together in a small bowl until smooth. Stir olives, chilies, and Cheddar cheese into the cream cheese mixture.
  • Spread about 1/2 cup of cream cheese mixture onto each tortilla. Roll each tortilla like a jelly roll; wrap in plastic wrap. Refrigerate for 2 hours to overnight. Cut into 1-inch slices.

Nutrition Facts : Calories 100.3 calories, Carbohydrate 8.7 g, Cholesterol 13.9 mg, Fat 6 g, Fiber 0.7 g, Protein 2.8 g, SaturatedFat 3.2 g, Sodium 252.4 mg, Sugar 0.4 g

CHOCOLATE PUDDING SHOTS



Chocolate Pudding Shots image

Awesome alternative to Jell-O® shots. Serve in individual serving cups with lids. You may want to provide some plastic spoons. Keep in the freezer.

Provided by Holly Hart

Categories     Jell-O® Shots

Time 10m

Yield 16

Number Of Ingredients 5

1 (3.9 ounce) package instant chocolate pudding mix
¾ cup milk
¼ cup vodka
½ cup Irish cream liqueur
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • Beat pudding mix and milk together in a bowl with an electric hand mixer until smooth and beginning to thicken, 1 to 2 minutes. Stir vodka and Irish cream liqueur into the pudding mixture. Fold whipped topping into the mixture until smooth; spoon into 16 small cups.n

Nutrition Facts : Calories 112.6 calories, Carbohydrate 13.3 g, Cholesterol 0.9 mg, Fat 3.9 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 3.3 g, Sodium 106.3 mg, Sugar 11.6 g

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