What dessert can I make with flour, sugar, brown sugar, butter, eggs?!


Question: Shortbread
2 cups flour
1/2 cup sugar
1 cup cold butter
--Combine flour in sugar. Cut in butter and mix until crumbly. Knead by hand for 7-8 minutes until a smooth dough forms. Pat dough into a 9x9 inch square pan and pierce all over with fork. Bake at 325 degrees for 10-15 minutes or until light brown. Cut into squares while still warm. *Once cooled, I like to dip into melted chocolate*

Chocolate Chip Scones (if you have chocolate chips, they are optional, you can make plain scones)
3 cups flour
2 teaspoons baking powder
1 cup sugar
1/4 teaspoon salt
3/4 cup butter or margarine
1 egg, well beaten plus milk, to make 1 cup
1 cup mini chocolate chips
--Preheat oven to 450. Grease or spray a large cookie sheet.
Stir together dry ingredients including the sugar. Cut butter into flour mixture. Add raisins (or whatever you use), stir to mix well. Beat egg in measuring cup. Add milk to make 1 cup. Stir into flour. Drop roughly tablespoon size scoops on cookie sheet. Bake for 10-12 minutes. *You can knead 15-20 times and roll out and cut if you wish, but I prefer the ease of the drop method*

Chocolate Turnovers
1 1/3 cups all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
9 tablespoons cold butter, cut up (no substitutes)
3-4 tablespoons ice water
1 large egg yolk
2 ounces bittersweet chocolate or semisweet chocolate, finely chopped
2 ounces premium white baking chocolate, finely chopped
4 teaspoons sugar, divided
--Pulse flour, sugar, and salt in food processor. Add shortening and butter; pulse until mixture resembles coarse crumbs. Add water through feed tube, 1 tablespoon at a time, pulsing until mixture begins to hold together but still is crumbly. Shape pastry into a ball and flatten into a thick disk. Wrap and freeze 15 minutes. Meanwhile, arrange oven rack in lower third of oven. Heat oven to 425 degrees.Line a cookie sheet with parchment paper. Beat yolk and 1 tablespoon water in cup, and set aside. Divide pastry into 4 equal pieces. Working with 1 piece at a time (refrigerate remaining 3 pieces) on a lightly floured surface, roll pastry into a 6-inch circle. Sprinkle 1 heaping tablespoon each dark and white chocolate in center of circle, leaving a 1-inch border. Brush border with egg and fold pastry in half. Seal edges with fingertips, then trim with fluted pastry wheel. Transfer turnover with a spatula to cookie sheet, and brush top with egg mixture, then sprinkle with 1 teaspoon sugar. Refrigerate and repeat. Bake turnovers until golden brown, 16 to 20 minutes. Serve immediately, while warm.

Enjoy!



Answers: Shortbread
2 cups flour
1/2 cup sugar
1 cup cold butter
--Combine flour in sugar. Cut in butter and mix until crumbly. Knead by hand for 7-8 minutes until a smooth dough forms. Pat dough into a 9x9 inch square pan and pierce all over with fork. Bake at 325 degrees for 10-15 minutes or until light brown. Cut into squares while still warm. *Once cooled, I like to dip into melted chocolate*

Chocolate Chip Scones (if you have chocolate chips, they are optional, you can make plain scones)
3 cups flour
2 teaspoons baking powder
1 cup sugar
1/4 teaspoon salt
3/4 cup butter or margarine
1 egg, well beaten plus milk, to make 1 cup
1 cup mini chocolate chips
--Preheat oven to 450. Grease or spray a large cookie sheet.
Stir together dry ingredients including the sugar. Cut butter into flour mixture. Add raisins (or whatever you use), stir to mix well. Beat egg in measuring cup. Add milk to make 1 cup. Stir into flour. Drop roughly tablespoon size scoops on cookie sheet. Bake for 10-12 minutes. *You can knead 15-20 times and roll out and cut if you wish, but I prefer the ease of the drop method*

Chocolate Turnovers
1 1/3 cups all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
9 tablespoons cold butter, cut up (no substitutes)
3-4 tablespoons ice water
1 large egg yolk
2 ounces bittersweet chocolate or semisweet chocolate, finely chopped
2 ounces premium white baking chocolate, finely chopped
4 teaspoons sugar, divided
--Pulse flour, sugar, and salt in food processor. Add shortening and butter; pulse until mixture resembles coarse crumbs. Add water through feed tube, 1 tablespoon at a time, pulsing until mixture begins to hold together but still is crumbly. Shape pastry into a ball and flatten into a thick disk. Wrap and freeze 15 minutes. Meanwhile, arrange oven rack in lower third of oven. Heat oven to 425 degrees.Line a cookie sheet with parchment paper. Beat yolk and 1 tablespoon water in cup, and set aside. Divide pastry into 4 equal pieces. Working with 1 piece at a time (refrigerate remaining 3 pieces) on a lightly floured surface, roll pastry into a 6-inch circle. Sprinkle 1 heaping tablespoon each dark and white chocolate in center of circle, leaving a 1-inch border. Brush border with egg and fold pastry in half. Seal edges with fingertips, then trim with fluted pastry wheel. Transfer turnover with a spatula to cookie sheet, and brush top with egg mixture, then sprinkle with 1 teaspoon sugar. Refrigerate and repeat. Bake turnovers until golden brown, 16 to 20 minutes. Serve immediately, while warm.

Enjoy!


Cookies

sugar cookies. just google a recipe

Cake

cake and certain types of cookies

POUND CAKE

INGREDIENTS
1 cup butter
1/2 cup shortening
3 cups white sugar
5 eggs
1 tablespoon vanilla extract
1 1/4 cups milk
3 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon salt

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Pour batter into prepared pan.
Bake in the preheated oven for 80 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

You can serve with any topping like ice cream, fresh berries, whipped cream, lemon curd, or sprinkle with confectioners sugar.


This is what I'd make, real comfort food.

Bread Pudding
Cream 1 Tbsp. butter and 2 Tbsp sugar in a casserole dish
Add 5 eggs and 1 tsp. vanilla and beat well
Stir in milk to within an inch of the top of the dish
Tear up 2 slices bread into pieces and stir into milk mixture
Grate nutmeg on top or sprinkle with cinnamon
Bake at 300 for 1 hour or until knife inserted comes out clean

So good with cream or milk or raspberry jam!


snickerdoodles if you have cinnamin too. If you go to allrecipies you can do av ingredient search too!
http://food.yahoo.com/recipes/allrecipes...





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