Little Apron Strings

Cherry Cobbler

1 c Self Rising Flour
1/2 c Sugar
1/2 c Milk
1/2 Stick Butter

Melt butter in 8x8 pan, preferably glass.
Combine and mix all ingredients. Pour into pan with hot butter in it.
Bring 1 can fruit to boil.
*if peaches, do not drain
*if cherrys, use pie filling
Pour on top of mixture and bake 350 degrees for 30 minutes.

This is a recipe my mom gave me from her best friend Andrea.

Banana Nut Bread

1 1/2 c Flour
1 1/4 tsp. Cinnamon
1 Egg
1 c mashed Bananas (3 bananas)
3/4 c Sugar
1/4 c Cooking Oil
1 tsp. finely shredded lemon peel
1/2 c Chopped Walnuts or Pecans (optional)

Preheat oven to 350 degrees. Grease 8x4x2 pan. Mix all ingredients and pour into loaf pan. Sprinkle top with sugar and bake 50-55 minutes.

Carrot Cake

My mom made a recipe book for me when I was first married. She wrote little notes on the recipes and on this particular recipe she wrote, "Mom brought me a piece of this when you were born". It is my Grandma Crede's recipe for her carrot cake.

Dry Ingredients
2 cups All Purpose Flour
1 tsp. Baking Soda
1 tsp. Baking Powder
1 tsp. Cinnamon
1/4 tsp. Salt

Other Ingredients
1  1/2 cup Vegetable Oil
2 cups Sugar
4 Eggs
2 cups Grated Carrots
Raisins and Nuts are optional.

Sift together the dry ingredients. In a large bowl, beat the oil, sugar and eggs. Gradually add dry mixture and then carrots.
Bake 350 degrees for one hour.

Glaze:
1 cup Sugar
1/2 cup Buttermilk
1/2 tsp. Baking Soda
1/2 tsp. Vanilla

Bring to a boil, stirring constantly. Pour over hot cake in 9x13 pan. Or you can frost cooled cake with cream cheese icing that follows.

Cream Cheese Icing

8 oz. Cream Cheese, softened
1 box XXX Sugar
1 stick Butter, softened
1 tsp. Vanilla
1 Tbsp. Milk

Mix well. Refrigerate cake with this icing.

Blueberry Muffins

Ingredients:
2 cups All-Purpose Flour
2/3 cup Sugar
2  1/2 tsp. Baking Powder
1/4 tsp. Baking Soda
1/2 tsp. Salt
1 tsp. Cinnamon
1 cup Milk
8 Tbsp. Unsalted Butter, melted
2 Eggs
1 cup Blueberries

Directions:
Preheat an oven to 400 degrees. Butter standard muffin tins.

In a medium bowl, stir and toss together the flour, sugar, baking powder, baking soda, salt and cinnamon. Set aside.
In another medium bowl, whisk together the milk, butter and eggs until smooth. Add the combined dry ingredients and stir just until blended. Add the blueberries and stir just until evenly incorporated.
Spoon into the prepared muffin tins, filling each cup about three-fourths full. Bake until a toothpick inserted int eh center of a muffin comes out clean, 15-20 minutes. Cool in the tins for 5 minutes, then remove. Makes about 16 standard muffins.

Lemon Cheesecake

6 Whole Reduced Fat Cinnamon Graham Crackers
2 Tbs. Butter
11 oz. Fat Free Sweetened Condensed Milk
2 Large Eggs
1/2 cup Fresh Lemon Juice
1 Tbsp. Lemon Zest

Preheat oven to 350 degrees.
Grind crackers (plastic bag and rolling pin). Melt butter and pour over crusted crackers. Mix until moistened, press crumbs in 9 inch pie pan. Place crust in refrigerator.
Combine milk and eggs until smooth. Add lemon juice and zest. Mix well and pour into pie crust.
Bake 15 minutes. Cool completely.
3 POINTS for one slice

From The Martha Stewart Show Today

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups sugar
• 5 extra-large eggs
• 3 cups self-rising cake flour
• 1 cup buttermilk
• 3 tablespoons Mexican vanilla
• Sweet Revenge ''Pure'' Buttercream
• Turbinado or demerara sugar, for sprinkling

Directions

1. Preheat oven to 325 degrees. Cut out twenty-four 5 1/2-by-5 1/2-inch squares of parchment paper. Fit each square of parchment into a standard muffin cup so the edges stick out from the muffin cup; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until softened. With the mixer on medium, add eggs and sugar; beat until well combined. With mixer on low speed, add flour in three parts, alternating with buttermilk and beginning and ending with flour. Stir in vanilla.
3. Fill prepared muffin cups three-quarters full with batter. Transfer muffin tins to oven and bake until a cake tester inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Transfer to a wire rack and let cupcakes cool completely in muffin cups.
4. When cupcakes are cool, frost the top of each cupcake with a thin layer of buttercream. Fill a disposable pastry bag fitted with a St. Honore No. 20 decorating tip with remaining buttercream. Pipe three waves on the top of each cupcake, each slightly smaller than the next. Sprinkle with turbinado sugar and serve.

"Pure" Buttercream Frosting

From The Martha Stewart Show Today

This recipe for delicious buttercream is courtesy of Marlo Scott of Sweet Revenge and should be paired with Sweet Revenge's "Pure" Cupcakes.

Ingredients

Makes enough for 24 cupcakes

• 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
• 6 tablespoons vegetable shortening
• 10 cups (from about two and a half 1-pound boxes) confectioners' sugar
• 1/2 cup milk
• 2 tablespoons Mexican vanilla

Directions

1. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and shortening. Add sugar, and beat to combine. Add milk and vanilla, and beat until well combined.

Chocolate-Ganache Glaze

From The Martha Stewart Show Today

The Chocolate-Ganache Glaze for the Bostom Cream Cupcakes

Makes about 1 1/4 cups

• 2/3 cup heavy cream
• 6 ounces semisweet chocolate, finely chopped
• 1 tablespoon light corn syrup

Directions

1. Remove from heat, and add chocolate and corn syrup. Let stand for 5 minutes. Whisk until smooth. Transfer to a bowl, and let cool, stirring often. Use immediately.

Vanilla Cream

From The Martha Stewart Show Today

The Vanilla Cream for the Boston Cream Cupcakes

Ingredients

Makes 1 1/2 cups

• 2 large egg yolks
• 1/4 cup sugar
• 2 tablespoons plus 1/2 teaspoon cornstarch
• Pinch of salt
• 1 cup whole milk
• 1/2 teaspoon pure vanilla extract

Directions

1. Whisk yolks until smooth. Mix sugar, cornstarch, and salt in a medium saucepan over medium heat. Add milk in a slow, steady stream. Cook, stirring, until mixture begins to bubble and thicken, about 5 minutes.
2. Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to saucepan, and cook over medium heat, stirring often, until thick, 2 to 4 minutes. Stir in vanilla.
3. Pass vanilla cream through a fine sieve into a bowl. Press plastic wrap directly on surface. Refrigerate until cold, at least 1 hour, or up to 2 days.

Vanilla French Buttercream

From the Martha Stewart Show Today

Makes about 1 quart

• 7 extra-large egg whites
• 2 1/2 cups sugar
• 2 teaspoons cream of tartar
• 1 cup (2 sticks) unsalted butter, cut into small pieces and chilled
• 1 teaspoon pure vanilla extract
• 2 vanilla beans, halved lengthwise

Directions

1. In a large heatproof bowl set over (but not touching) simmering water, whisk together egg whites and sugar until sugar is melted and mixture reaches 140 degrees on a candy thermometer, 7 to 10 minutes.
2. Transfer mixture to the bowl of an electric mixture fitted with the whisk attachment; beat on high until stiff peaks form, 12 to 15 minutes. Add cream of tartar and beat for one minute more.
3. Reduce speed to medium and add butter, a few pieces at a time, mixing well after each addition. Add vanilla extract and scrape vanilla bean seeds into mixture; beat until well combined, about 2 minutes. Transfer to refrigerator; chill for 15 minutes before using.