Freakish Recipes

This one I used at The Afterdark

(based on Deacon Timothy Pratt B&B)

6 tablespoons butter, softened

2/3 cup sugar

1/4 teaspoon salt

1/4 cup milk

1  1/2  teaspoons baking powder

1 3/4 cups unsifted all purpose flour

1 teaspoon vanilla extract

1 large egg

3 shots fresh espresso

1/4 cup powdered non dairy creamer

1 cup vanilla pudding

3/4  cup chocolate chips

Heat oven to 375 degrees.  Grease or line muffin pan.  In large bowl, beat on medium speed: butter and sugar until light and fluffy.  Beat in egg,  vanilla, espresso and pudding until blended.

In medium bowl, combine flour, baking powder, salt and powder creamer.  Add flour mixture to butter mixture alternately with milk, beating just until combined.  Fold in chocolate chips.  Divide batter among muffin pan cups.

Bake 25 – 30 minutes or until centers spring back when lightly pressed.

from Noel

3/4 cup butter

1 cup sugar

1/2 cup molasses

1 egg

2 cup flour

1 tsp baking soda

1 tsp ginger

1 tsp cinnamon

1 tsp cloves

chopped candied/crystalized ginger

make walnut size balls

350* bake 10-12 minutes

From JeffE

This one I used at The Afterdark

24 oz Butter

24 oz Crisco

74 oz (4 lbs 10 oz) Granulated Sugar

24 oz Molasses

Mix Well, then add:

9 eggs

Mix Well, then add:

8 oz Flour

1/2 c Baking Soda

2 T Ginger

2 T Cloves

2 T Salt

3 T Cinnamon

Mix well, then add:

5 lbs Flour

Bake at 350 degrees

10 – 12 minutes

This one I used at The Afterdark

2 1/2 cups flour

1 tbsp sugar

2 tsp baking powder

1 tsp salt

6 tbsp (1/3 cup) butter

1 cup veggie of your choice ( I usually use one or more of the following: Spinach, jalapenos, cheese, tomato, fresh basil, fresh sage, black olives, or scallions)

1/2 – 3/4 c milk

Mix first 4 ingredients, cut in butter.  Add veggie(s) of choice.   Stir in milk then kneed lightly on floured surface.   Pat out to approx 1 inch thickness.  Use cookie cutter or glass to cut out rounds.  Bake at 350 degrees on ungreased cookie sheet for 13-17 minutes.

I usually get between 6 -8 scones depending on how many veggies I added.

These cookies can be baked one day ahead. Store them in single layers in airtight containers at room temperature.

Ingredients

Makes 1 dozen.

• 2 cups all-purpose flour, plus more for dusting
• 1/2 teaspoon salt
• 1 teaspoon finely ground espresso
• 8 ounces (2 sticks) unsalted butter, softened
• 2/3 cup confectioners’ sugar, (sifted, then measured)
• 1 teaspoon pure vanilla extract
• 3 ounces semisweet chocolate, chopped

Directions

1. Whisk together flour, salt, and espresso in a large bowl; set aside.
2. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until fluffy, about 3 minutes. Beat in vanilla. Beat in flour mixture. Transfer dough to plastic wrap. Flatten into a disk; wrap. Refrigerate until firm, at least 1 hour or overnight.
3. Preheat oven to 275 degrees. Photocopy the template on this page, and cut it out. On a lightly floured work surface, roll out dough to 1/8 inch thick. Using template and a paring knife, cut dough into 12 headstones. Transfer to a parchment-lined baking sheet. Refrigerate 30 minutes.
4. Bake cookies until set but not browned, 25 to 30 minutes. Transfer to a wire rack, and let cool completely.
5. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth. Let stand until cool but not stiff. Transfer to a pastry bag fitted with a very small plain round tip, such as an Ateco #2, or to a parchment-paper cone. Pipe desired design on cookies.

From Martha Stewart’s Website…. frighening

• 1 package yellow cake mix
• 1 package lemon pudding mix
• 3/4 cup oil
• 1 cup water
• 4 eggs
• 1/2 cup poppy seeds

Mix all ingredients together. Pour into sprayed/greased loaf pan. Bake 350 degrees for 45 minutes or until toothpick comes out clean.

• 1 cup butter/margarine or butter flavor crisco
• 1 cup granulated sugar
• 1 cup powdered sugar
• 1 cup cooking oil
• 2 eggs
• 1 tsp vanilla
• 1 tsp cream of tarter
• 1 tsp baking soda
• 1/2 tsp salt
• 4 1/4 cups flour

Cream shortening adding other ingredients in order given.  Form into small balls and flatten with a glass dipped in sugar.

Bake at 350 degrees for 10 minutes

Approx 9 dozen