English Emma Blooms

heart emoticon  STRAWBERRY CREAM CHEESE COBBLER  heart emoticon   1 stick (1/2 cup) butter 1 egg, lightly beaten 1 cup milk 1 cup of all Purpose flour 1 cup sugar 2 Teaspoons baking powder 1/2 teaspoon salt 2 quarts whole strawberries, washed and tops off 4 oz cream cheese, cut into small pieces. Preheat oven 350 degrees. melt butter and pour into 9 x 13 inch glass baking dish. in a small bowl mix together the egg,milk,flour,sugar,bakin g powder, and salt. Pour directly over the butter in the baking dish, but do not stir. Add the strawberries,arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes or until top is golden brown and edges are bubbling. 

Classic American Buttercream frosting. This recipe uses powdered sugar, butter, vanilla and milk. This is a great recipe for decorating and piping on cupcakes and cake. Ingredients 1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!) Ideal texture should be like ice cream. 3-4 cups confectioners (powdered) sugar, SIFTED 1/4 teaspoon table salt 1 tablespoon vanilla extract up to 4 tablespoons milk or heavy cream Instructions 1. Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn't blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.

Recipe Rating:  Prep Time: 20 min Total Time: 1 hr 20 min Makes: 16 servings, about 2/3 cup each 3 cups cold milk  2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling  1 tub (8 oz.) COOL WHIP French Vanilla Whipped Topping, thawed, divided  1 baked 9-inch square brownie layer, cooled, cut into 1-inch cubes (about 5-1/2 cups)  1 pt. (2 cups) raspberries  POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping.  PLACE half of the brownie cubes in 2-qt. serving bowl; top with layers of half each of the pudding mixture, remaining whipped topping and raspberries. Repeat all layers.  REFRIGERATE at least 1 hour before serving. Store leftover dessert in refrigerator. 

3 eggs ∏ cup Karo Syrup  π cup melted margarine Beat together then add 1-cup pecans Pour in pie shell Bake at 375 for about 40 minutes until knife inserted comes out clean. 

  1 box cake mix (any flavor) 1 box instant pudding (any flavor) 2 cups milk 1 bag chocolate chips Mix box of pudding with the milk according to the box directions. Stir in cake mix, then add the chocolate chips and mix evenly. Pour in floured cake pan and bake at 350 degrees for 30-35 minutes. Variations...can substitute chocolate chips for butterscotch or white chocolate chips.

5 T Sugar 1 C Butter 2 C Flour 1 C Nuts (chopped walnuts or pecans) 1 t Vanilla 1 t  Water Powdered Sugar Mix (by hand is the best way!) all of the above ingredients. Roll into 1" balls and freeze. Place frozen dough on ungreased cookie sheet and bake at 350 degrees for 15 minutes (until bottom of cookie is slightly browned. Cool slightly and roll in powdered sugar (the dough will be delicate). When completely cool roll cookie in powdered sugar again. 

1 (21 ounce) can apple pie filling 4 (8-inch) flour tortillas 1 teaspoon ground cinnamon 1/3 cup margarine 1/2 cup sugar 1/2 cup packed brown sugar 1/2 cup water Ice cream and/or whip cream  Preheat oven to 350 degrees. Spoon fruit evenly onto all tortillas, sprinkle with cinnamon. Roll up tortillas and place seem side down on lightly greased 8x8 baking pan. Bring margarine, sugars, and water to a boil in a medium sauce pan. Reduce heater and simmer, stirring constantly for 3 minutes. Pour sauce evenly over tortillas, sprinkle with extra cinnamon on top if desired. Bake in preheated oven for 20 minutes. Makes 4 large tortillas. May be cut in half to serve 8. Top with ice cream and/or whip cream.

White Chocolate Chip Bread Pudding with ice-cream I am hoping this tastes like the food at Angelina Ristorante  in Chicago where I ate this weekend with Jocelyn and Brett. ingredients • 1 loaf bread with crust, cut into 1-inch cubes • 10 tablespoons (1 1/4 sticks) unsalted butter, melted • 1 cup white chocolate chips • 2 1/2 cups half and half • 1 cup sugar • 8 large eggs • 2 tablespoons vanilla extract • 1/8 teaspoon salt • 2 tablespoons (packed) dark brown sugar preparation Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Place bread in large bowl; pour 8 tablespoons melted butter over bread and toss to coat. Add chocolate chips and toss to combine. Transfer mixture to prepared dish. Whisk half and half, 1 cup sugar, eggs, egg yolks, vanilla extract, and salt in large bowl to blend. Pour over bread cubes in dish. Let stand 30 minutes, occasionally pressing bread cubes into custard. (Can be prepared 1 day ahead. Cover and refrigerate.) Drizzle remain

1 (8 oz.) package cream cheese, softened 1 (14 oz.) can Eagle® brand sweetened condensed milk (not evaporated milk) 1 teaspoon vanilla extract With mixer, beat cheese until fluffy. Gradually beat in condensed milk‚ until smooth. Stir in vanilla. Pour into crust. Chill at least 3 hours.After chilled, top with pie filling. Refrigerate leftovers. Tip: Add whipped cream or other garnish as desired.

Lemon Cheesecake Filling 8 ounces cream cheese 1/3 cup sugar 3 tablespoons lemon curd Mix together the cream cheese and sugar until smooth. Beat in the lemon curd. Spoon about a tablespoon of mixture into each of the cooled phyllo cups. Garnish with mint and berries. Love, Emma xxx

English Apple Crumble Recipe Ingredients: 6 medium tart apples 1/3 cup sugar, PLUS 1/4 cup sugar 1/2 lemon, juice of 3/4 cup all-purpose flour 4 tablespoons butter Additional sugar for sprinkling (optional) Directions: Preheat oven to 400 degrees F. and grease a 2-quart baking dish. Peel, core, and cut the apples into 1/2-inch slices. Place in a saucepan with 1/3 cup of the sugar and lemon juice. Cook over low heat, stirring once or twice, for 10 mins, or until the apple slices are tender but not falling apart. Spoon into the baking dish. Combine the flour and the remaining 1/4 cup sugar in a small bowl. Cut in the butter with a pastry blender or two knives until the mixture is crumbly. Sprinkle on top of the apples. (I like to sprinkle the crumbs with 2 teaspoons sugar.) Bake for 30 minutes, or until golden brown.

 3 cups low-fat milk • 3/4 cup  sugar • 2 eggs • 1/2 cup all-purpose flour • 4 bananas Directions •Heat the milk in a heavy bottomed saucepan. When the milk is just about to boil, take the pan off of the heat. • In a medium bowl, whisk together the sugar, eggs, and flour. Slowly add the hot milk to the bowl, whisking constantly. Then transfer the mixture to the saucepan. pulverize bananas • Whisking constantly, bring the mixture to a boil over medium heat, and continue whisking while it boils for 3 minutes.  Let the filling cool for 20 minutes.

Recipe By: ABI_GODFREY "These delicious banana muffins are easy for kids to make." Ingredients 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt   3 large bananas, mashed 3/4 cup white sugar 1 egg 1/3 cup butter, melted Directions Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside. Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped. Sincerely, Emma

YIELD:   one 9x5-inch loaf, about 10 slices   PREP TIME:  10 minutes   COOK TIME:  about 48 to 50 minutes   TOTAL TIME:  about 90 minutes, for cooling INGREDIENTS: Bread 1 large egg 1/2 cup light brown sugar, packed 1/4 cup granulated sugar 1/4 cup liquid-state coconut oil (canola or vegetable may be substituted) 1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted) 2 teaspoons vanilla extract 1 cup mashed ripe bananas (about 2 large bananas) 1 cup all-purpose flour 1/2  teaspoon baking powder 1/2  teaspoon baking soda pinch salt, optional and to taste Cream Cheese Filling 1 large egg 4 ounces softened brick-style cream cheese (lite is okay) 1/4 cup granulated sugar 3 tablespoons all-purpose flour DIRECTIONS: Preheat oven to 350F. Spray one 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. Bread  - In a large bowl, add the egg, sugars, coconut oil, sour cream, vanilla, and whisk to combine. Add the bananas and stir to incorporate.

TOO MANY OLD BANANAS? • 2 1/2 cups all-purpose flour • 2 teaspoons baking powder • 1/2 teaspoon salt • 1/4 teaspoon baking soda • 1 cup white sugar • 2/3 cup butter, softened • 2 eggs • 1 teaspoon vanilla extract • 1 cup mashed bananas • 2 cups semisweet chocolate chips • Add all ingredients to list • Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. Sift the flour, baking powder, salt, and baking soda together, and set aside. • Cream the butter with the sugar until light and fluffy. Beat in the eggs and vanilla. Mix in the mashed bananas. Add the flour mixture, and stir until just combined. Stir in the chocolate chips. Drop by spoonfuls onto prepared cookie sheets. • Bake in preheated oven for 12 to 15 minutes.

Toffee sauce:  •  1/2 cup  butter or margarine  •1 cup soft brown sugar  • 1 cup double cream  For the sauce, add the butter, sugar and cream to a large saucepan and simmer over medium high heat until sauce is smooth and dark brown, stirring frequently. Remove from heat and let stand for 10 minutes before serving with pudding. 

 New York Cheesecake prep: 15 min total: 5 hr 25 min what you need 6  Honey Grahams, finely crushed (about 1 cup) 3Tbsp. sugar 3Tbsp. butter or margarine, melted 5pkg. (8 oz. each) Cream Cheese, softened 1cup sugar 3Tbsp. flour 1Tbsp. vanilla 1cup  Sour Cream 4 eggs HEAT oven to 325°F. step 1 LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min. step 2 MEANWHILE, beat cream cheese, 1 cup sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust. step 3 BAKE 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Top with pie filling. kraft kitchens tips HOW TO BAKE IN SPRINGFORM PAN Heat oven to 325ºF if using 9-inch springform pan (or

INGREDIENTS • For the Filling: • 450 g / 1 lb apples,  • For the Topping: • 1/2 cup cold butter • 1/2 cup brown sugar • 1  1/3 cup plain / all purpose flour • Prep Time: 10 minutes • Cook Time: 30 minutes • Total Time: 40 minutes • Yield: Serves 4 PREPARATION Preheat the oven to 375º F • Start by preparing the apples; peel, core and chop the peeled apples into chunky pieces. Place the apples into a shallow baking dish, approx 23 x 18 cm/ 9 x 7 inches. • In a large baking bowl, place the flour and sugar. Cut the butter into small pieces and add to the bowl. • Rub the butter into the flour and sugar until you have a very coarse mixture. Don't worry too much about getting the mixture really even, it is actually quite a rustic dish and works well with an uneven texture. You can also make the crumble mixture in a food processor. Place all the topping ingredients into the processor and process on pulse until you get a coarse mixture.

For Toffee Frosting: 1/2 cup butter 1 cup dark brown sugar Pinch of salt 6 tablespoons milk 2 and 3/4 cup powdered sugar 1 1/2 teaspoon vanilla extract What you will do: In a small saucepan melt butter. Once butter has melted add dark brown sugar and salt, bring to boil. Allow to boil for 2 minutes, stirring constantly. Remove from heat and stir in milk. Place back on heat and return to boil, continuing to stir. Remove from heat and allow to cool. After about 30 minutes place sauce in stand mixer and beat in powdered sugar, using wire whip attachment until smooth. Add vanilla and beat again.

INGREDIENTS • 1 1/3 c. all-purpose flour • 3/4 tsp. baking powder • kosher salt • 1 stick unsalted butter, at room temperature • 3/4 c. granulated sugar • 2 large eggs, preferably at room temperature • 3 tsp. pure vanilla extract • 6 tbsp. whole milk • Easy Chocolate Frosting (recipe link in step 6) • Rainbow sprinkles, for garnish DIRECTIONS • Preheat oven to 350 degrees F and set a rack in the upper center. In a medium bowl, whisk together flour, baking powder and salt. Set aside. • In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed, scraping down sides of the bowl as needed, until mixture is light and fluffy, about 3 minutes. Add eggs and vanilla and beat until just incorporated. • With the mixer on low speed, add half the flour mixture, then the milk, followed by the remaining flour mixture. • Line a 12-cup cupcake pan with paper liners. Fill each 3/4 of the way with batter (for ease, use a hea