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Bake for Family Fun month
by Horsefeathers. February 5th 2014, 09:24 PM

Bake for Family Fun month
By Amy (Amy.)

Bake for Family Fun month began in February 2002 by the Home baking Association to encourage families members to spend more quality time with one another. Not only does baking create enjoyment for the family, but also teaches essential skills and knowledge to those of all ages. This includes motor skills (used when pouring, mixing and measuring), mathematics and nutritional insight. Hopefully, everyone this month can take some time to bake something delicious with his/her family!

Here are some recipes to try out!


Triple Chocolate Custard Pie

1 cup chocolate syrup
3/4 cup skim or low-fat milk
1/4 cup sugar
4 eggs
1 teaspoon vanilla
1 (9-inch) prepared chocolate cookie pie crust (6 oz.)
Chocolate whipped cream
Mint leaves, optional
In small saucepan, stir together syrup, milk and sugar. Cook over low heat, stirring constantly, until mixture bubbles at edges. Set aside. In medium bowl, beat together eggs and vanilla until well blended. While stirring constantly, slowly pour in heated syrup-milk-sugar mixture. Stir until well combined. Pour into pie crust.

Bake in preheated 350 F oven until knife inserted near center comes out clean, about 40 to 45 minutes. Cool on wire rack. Serve warm or refrigerate and chill thoroughly to serve cold. Garnish with whipped cream and mint leaves, if desired, just before serving. Makes six servings.

Popovers

3 eggs
1 cup milk
2 tablespoons melted butter or cooking oil
1 cup all-purpose flour
1/2 teaspoon salt

In small mixing bowl at medium speed, beat eggs until foamy. Beat in milk and butter until blended. Add flour and salt. Beat at low speed until smooth, about 3 minutes. Fill greased popover pans, muffin cups or 6-ounce custard cups half full.
Bake in preheated 425 F oven until brown and firm, about 35 to 40 minutes. For crisper popovers, prick side of each with wooden pick and bake about 3 to 6 minutes longer. Loosen edges with narrow spatula or knife. Remove from pans or cups. Serve immediately after baking. Makes one dozen.


Cherry Pecan Pound Cake

1 cup butter, softened
1 cup sugar
4 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1 1/2 cups all-purpose flour
1 jar (6 oz.) maraschino cherries, drained and chopped
1/4 cup chopped pecans

In large mixing bowl, beat together butter and sugar at medium speed until light and fluffy. Add eggs, vanilla, extract, salt and nutmeg. Beat until thoroughly blended. Reduce mixer speed to low. Add flour 1/2 cup at a time, beating just until blended. Stir in cherries and pecans. Spread evenly in greased and floured 9 x 5 x 3-inch loaf pan.

Bake in preheated 325 F oven until cake tester inserted near center comes out clean, about 60 to 70 minutes. Cool on wire rack 10 minutes. Remove from pan and cool completely. Makes one loaf or eight servings.

For more information/recipes: http://www.aeb.org/KidsAndFamily/Bak...lyFunMonth.htm
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