Rose Haven Bed & Breakfast
Upper Crust Home Bakery Cookbook
Cakes-Cookies-Candy
Cakes: a sample
Zucchini Cupcakes

3 eggs
1 1/3 c. sugar
1/2 c. vegetable oil
1/2 c. orange juice
1 tsp. almond extract
2 1/2 c.flour
2 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cloves
1 1/2 c. shredded zucchini


In a mixing bowl, beat eggs, sugar, oil, orange juice and extract. Combine dry ingredients; add to the egg mixture and mix well. Add zucchini and mix well. Fill greased or paper lined muffin cups two-thirds full. Bake at 350%deg; for 20-25 minutes or until cupcakes test done. Cool for 10 minutes; remove to a wire rack to cool completely.
Caramel Frosting

1 c. packed brown sugar
1/2 c. butter
1/4 c. milk
1 tsp. vanilla extract
1 1/2 to 2 c.confectioners' sugar


For frosting, combine brown sugar, butter and milk in a saucepan; bring to a boil over mediun heat. Cook and stir for 2 minutes. Remove from the heat; stir in vanilla. cool to lukewarm. Gradually beat in confectioner' sugar until the frosting reaches desired spreading consistency. Frost cupcakes. Makes 1 1/2 to 2 dozen.
Cookies: a sample
Oatmeal Pecan Cookies

1 c. butter Crisco
1 c. brown sugar
1 c. granulated sugar
2 c. eggs
1 tsp. vanilla
1 1/2 c. flour
1 tsp. baking flour
1 tsp. salt
3 c. old-fashioned oats 1 c. chopped pecans


Cream Crisco, brown sugar and sugar. Add eggs and vanilla. Mix well. Sift together flour, soda, and salt. Combine with sugar mixture. Stir in oats and pecans. Shape into 1 1/2 inch balls. Place on greased cookie sheet 2 inches apart. Bake at 350° for 10-12 minutes. Makes 4 dozen.
Candy: a sample
Salted Peanut Chews

BASE:
1 pkg. Pillsbury© Moist Supreme Yellow Cake Mix
1/3 c. butter softened
1 egg
3 c. miniature marshmallows

TOPPING:
2/3 c. corn syrup
1/4 c. butter
2 tsp. vanilla
1 - 10 oz. pkg. peanut butter chips
2 c. crip rice cereal
2 c. salted peanuts


Heat oven to 350°. In a large bowl, combine cake mix, butter and egg at low speed until crumbly. Press in bottom of ungreased 9 x 13 pan. Bake at 350° for 12-18 minutes or until light golden brown. Remove from oven and immediately sprikle with marshmallows. Return to oven and bake an additional 1 to 2 minutes or until marshmallows just begin to puff.
Cool while preparing topping. In large saucepan, combine corn syrup, butter, vanilla and peanut butter chips. Heat just until chips are melted and mixture is smooth; stirring constantly. Remove from heat; stir in cereal and peanuts. Immediately spoon warm topping over marshmallows; spead to cover. Refrigerate until firm; cut into bars. Store covered. Makes 36 bars.

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E-MAIL:info@rosehaven.us
Phone: 419-456-3500

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