Wednesday, 3 June 2015

Jay Morning Glory Muffins

1 cup              oil (I substituted 1/2 cup apple sauce and 1/2 cup oil)
2 tsp.               vanilla
2 cups             grated carrots
18 oz.              crushed pineapple with juice (optional)
3                      eggs
2 cup              sugar
3 cups             flour
2 tsp.               baking soda
2-3 tsp.            cinnamon
¾ tsp.              salt
½ cup             chopped nuts
2 cups             flour coated raisins

  1. Preheat oven to 330°.
  2.  In a large mixing bowl, mix wet ingredients, pineapple, and carrots.
  3. Add dry ingredients. Stir well.
  4. Add floured raisins.
  5. Fill cupcake cups ¾ full.
  6. Bake for 15-20 minutes or until golden brown and firm to touch.

Tuesday, 15 July 2014

Marshmallow Fondant

Marshmallow Fondant




1/4 cup                   butter

1 (16 oz.) pkg.                miniature marshmallows

4 tbsp.                     water

1 tsp.                       vanilla extract

2 lbs.                        confectioners' sugar, divided




  1. Place the butter in a shallow bowl, and set aside.
  2. Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows.
  3. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth.
  4. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough.
  5. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.
  6. Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable.
  7. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
  8. Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.

Wednesday, 5 March 2014

Pizza Dough (dairy & egg free)

1 cup                  water

2 1/4 tsp.            yeast

1 tsp.                   sugar

1 tsp.                   salt

2 tbsp.                 oil

2 1/4 cups           flour




  1. Mix first 5 ingredients.
  2. Add flour and  stir with a fork.
  3. Knead until smooth.
  4. Let rise for 5 minutes.
  5. Roll out into pizza pan.
  6. Add toppings.
  7. Bake at 400 ° for 20 minutes or until cheese is melted and browning.


Tuesday, 21 January 2014

Gluten Free Chocolate Cake

Easy Flourless Chocolate Cake with Silky Chocolate Glaze RecipeCake:

4 oz.                             chocolate chips

1/2 cup                       cocoa

1/2 cup (1 stick)         butter

3/4 cup                        sugar

3 large                         eggs

1/4 tsp.                         salt

1 tsp.                            vanilla




2 oz.                            chocolate chips

1 1/2 tbsp.                  butter

1 1/2 tsp.                     milk or  light coconut milk

1 1/2 tsp.                     corn syrup or honey

1/8 tsp.                         vanilla




  1. Preheat oven to 350°F
  2. Spray a 6 to 7-inch springform pan. Line the bottom of the pan with parchment paper and spray the paper.
  3. Microwave  chocolate and butter for 1 - 1 1/2 minutes. Stir until chocolate and butter are melted and smooth.
  4. In separate bowl, whisk eggs. Add sugar and salt. Cream until fluffy.
  5. The mixture will look smooth and glossy.
  6. Add cocoa and chocolate and whisk until the cake batter is smooth.
  7. Pour batter into prepared pan and bake in preheated oven for about 15 - 20 minutes. The center of the cake should be just firm to the touch, but be careful to not overbake the cake or it will be dry.
  8. Cool in the pan on a wire rack for 15 minutes. Invert the cake on a plate.
  9. To prepare the glaze, melt chocolate and butter in microwave. When melted and smooth, add milk and syrup or honey and vanilla and stir until smooth and glossy. Let the glaze cool for about 3 minutes before pouring it on the cake.

Wednesday, 18 December 2013

Scotch Cookies

Scotch Cookies

from Adam Jay


1 lb                  butter

2/3 cup           icing sugar

1 tsp                 salt

4 ½ cups         flour

1 tsp                 vanilla



1.   Start with soft butter (could microwave to soften – not melt).

2.   Mix in icing sugar, salt and vanilla.

3.   Add flour and continue to mix until well blended.

4.   Knead in hands to make soft ball.

5.   Roll out on flat surface and cut into desired shape and place on ungreased cookie sheet.
     - OR -
     Knead sprinkles into dough, Pat into cookie sheet. Bake and ut out into squares after cool.

6.   Cook at 375 until lightly browned ~10 mins.


Friday, 28 June 2013

Quick Black Forest Cake


1 (18.25 oz) pkg.    devil’s food cake mix

3                              eggs

1 tbsp                      almond extract

1 (21 oz) can          cherry pie filling

1 ½ cups                 chocolate chips

1 tbsp                      butter

2 tbsp                      milk

½ cup                     icing sugar


1.   Preheat oven to 350°

2.   Mix together: cake mix, beaten eggs, almond extract, cherry pie filling, and 1 cup semisweet chocolate chips. Stir until just combined. Pour batter into a greased 9x13” pan.

3.   Bake in a 350 oven for 45-50 minutes or until a toothpick inserted in the center comes out clean. Remove cake from oven and let cool.

4.   To make glaze: heat ½ cup semisweet chocolate chips, butter or margarine, and milk in a saucepan over medium high heat. Once semisweet chocolate chips are melted and mixture is combined stir in confectioner’s sugar.

5.   Spread glaze over cooled cake or serve cake as is or with whipped cream and a cherry.

Friday, 22 March 2013

Cadbury Creme Eggs

Cadbury Creme Eggs or Fudge





1/2 cup              light corn syrup
1/4 cup              butter (room temp)
3 cup                  powdered sugar
1tsp.                    vanilla
1/4 tsp.                salt
1 tbsp.                 shortening (only for eggs)
12 oz                   chocolate chips


Directions for Fudge:

1.   Mix together corn syrup and butter

2.   Mix in powdered sugar, salt and vanilla

3.   Separate 1/3 into another bowl and dye smaller portion yellow with food coloring.

4.   Put wax paper in a small cake pan and sprayed a little cooking spray.

5.   Press the white and yellow goodness in the bottom of the pan

6.   Pour melted chocolate chips and shortening over the top and keep in the fridge.

 Directions for Eggs:
1. Mix together corn syrup and butter.

2. Mix in powdered sugar, salt and vanilla.

3. Separate 1/3 into another bowl and dye smaller portion yellow with food coloring.

4.  Roll out into balls and let set in refridgerator about an hour.

5.  Melt the chcolate chips and shortening in the microwave for about 1 minute, stir and melt more if needed.

6.  Using a fork, dip eggs into chocolate and place on wax paper until cool and hardened.