Tierney’s Cookbook
Table of contents
Breakfast items
Banana bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Banana crumb muffins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Cookies
Tri color . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Chocolate chip. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Snickerdoodles. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Peppermint chip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
6 7 8 9
Pie
Chocolate cream. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Apple. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Cake
Vanilla sponge. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Gingerbread. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Crumb. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Icebox. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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Banana Bread
From the kitchen of:Annagh Tierney
Ingredients
2 to 3 very ripe bananas 1/3 cup of butter melted 1/2 tsp of baking soda 1 pinch of salt 3/4 cup of sugar 1 large beaten egg 1 tsp vanilla extract 1 1/2 cup of all-purpose flower
Directions
1. Preheat oven to 350 F; butter a 4x8 in loaf pan 2. In a bowl mash bananas together until smooth 3. Mix in baking soda and salt into beaten egg and vanilla extract 4. Mix all into flower 5. Pour into pan and let bake for 50 minutes or until a toothpick comes out clean 6. Take out and let cool
1
Banana Crumb Muffins
From the kitchen of: Margret Fishman
Ingredients Topping
1/2 cup of unbleached all-purpose flour 1/4 cup sugar 1 tsp cinnamon 4 tbsp butter, room temperature
Muffins
1 1/2 cups unbleached all-purpose flour 1 tsp baking soda 1 tsp baking powder 1/2 tsp salt 3 large, ripe bananas, mashed 3/4 cup sugar 1 egg, slightly beaten 1/3 cup butter, melted
Directions
Topping1. In a medium bowl, mix flour, sugar, and cinnamon. 2. Add butter and mix until crumbly. Put aside Muffins1. In a large bowl, combine dry ingredients. Set aside. 2. In another bowl, combine mashed bananas, sugar, egg, and melted butter. Mix well. Stir into dry ingredients. 3. Fill greased muffin cups two-thirds full. Using hands, evenly distribute the crumb mixture on top of the cups. 4. Bake at 375 for 18 to 20 minutes or until muffins test done. Cool in pan for 10 minutes
2
Tri Color Cookies
From the Kitchen of: The Lacalamita’s
Ingredients
7 oz almond or marzipan paste 1 ½ cups butter, room temp. 1 cup white sugar 4 eggs 2 cups flour, sifted 1 tsp almond extract ¼ tsp salt 1 ½ cups raspberry jam 11 lb semi- sweet chocolate Food coloring
Directions
1. Grease 3 13x9 inch pans and line with wax paper. Preheat to 350 2. Combine paste, sugar, butter, yolks and almond extract. Beat until light and fluffy (5mins) 3. Beat in flour and salt (sifted). In a separate bowl, beat egg whites. With a wooden spoon, fold into the almond mixture. 4. Divide dough into 3 equal portions. Add red coloring to one and green to another 5. Spread the batter in separate prepared pans (keep colors separate). Bake for 15 minutes. 6. Remove cakes from pans and let them cool thoroughly. 7. Stack layers, spreading the jam between layers (no jam on top) 8. Place a pan over the cake and something very heavy on top. Refrigerate overnight 9. Trim edges. Melt the chocolate and spread over the cake and down the sides. 10. Cut into squares before chocolate sets
3
Aunt Jens Chocolate Chip Cookies
From the kitchen of: Morgan Adamson
Ingredients
1 tsp baking soda 1 tsp. salt 1 cup of refrigerated shortening 3/4 cup brown sugar 3/4 cup sugar 2 unbeaten eggs 12 oz. of chocolate chips a dash of vanilla
Directions
1. Cream shortening, brown and white sugar 2. Add one egg at a time and beat 3. Add 1 tsp. of hot water 4. Add dry ingredients and chocolate chips 5. Drop by teaspoon onto greased cookie sheet 6. Bake at 350 degrees for 8-10 minutes
4
Snickerdoodles
From the kitchen of: Georgie Smith
Ingredients
2 1/2 cups of all-purpose flour 2 tsp baking powder 1/2 tsp coarse salt 1 cup unsalted butter at room temperature 1 1/2 cups plus 2 tbsp sugar 2 large eggs 2 tsp ground cinnamon
Directions
1. Preheat the oven to 350. 2. Sift together flour, baking powder, and salt into a bowl. 3. Put butter and 1 1/2 cups of sugar in a bowl. 4. Mix on medium speed with an electric mixer. Mix until pale and fluffy for about 3 minutes. 5. Then mix in eggs – Reduce speed – then gradually add flour mixture. 6. Stir together cinnamon and remaining 2 tbsp of sugar in a bowl. 7. Shape dough into 1 3/4 - inch balls; next roll in the cinnamon sugar mixture. 8. Place on a baking sheet 3 inches apart and bake for 12 to 15 or until golden brown edges appear. 9. Cool and serve with ice cold milk or hot tea. Enjoy. Makes 24 cookies.
5
Peppermint Chip Cookies
From the kitchen of: Olivia Coppola
Ingredients
1/2 cup of unsalted butter 1/3 c of Brown sugar 1/2 cup of Sugar 1 Egg 1 1/2 cup of flour 1 1/2 tsp of vanilla 1/2 tsp of sea salt 1/2 tsp of baking soda 3/4 Cup of white chocolate chips 3/4 cup of milk chocolate chips 5 candy canes crushed into pieces
Directions
1. Using a standing mixer mix cream butter, sugar and brown sugar until nice and creamy. 2. Add vanilla and egg to the mixture and beat until incorporated. 3. In a separate bowl whisk together flour, sea salt, and baking soda. 4. Mix dry and wet ingredients until combined 5. Stir in chocolate chips and candy canes 6. Preheat oven to 350 7. Roll dough into balls 8. Bake for 10-12 minutes or until slightly golden
6
Chocolate Cream Pie
From the kitchen of: Racquel Marciano
Ingredients
Crust 1 1/2 cups graham cracker crumbs 2 Tbsp sugar 1 tsp ground cinnamon 1/8 tsp salt 2 Tbsp egg white 2 Tbsp butter, melted Cooking Spray Filling 1/2 cup sugar 2 Tbsp cornstarch 1 Tbsp unsweetened cocoa 1/8 tsp salt 1 large egg 1 large egg yolk 1 3/4 2% reduced-fat milk 2 ounces dark chocolate chopped 1 ½ cups whipped cream
Directions
1. Preheat oven to 375. 2. Combine crumbs, sugar, and salt. Stir in egg white and butter. Press mixture into bottom and sides of 9 inch pie plate coated with cooking spray. Bake at 375 for 9 minutes. 3. Prepare filling with sugar, cornstarch, unsweetened cocoa salt egg, egg yolk. Heat milk in saucepan until tiny bubbles form around edge. Add hot milk to egg mixture and constantly stir with whisk. Return milk mixture to pan and cook over medium heat until thick and bubbly. Remove from heat. Add chocolate and stir until smooth. 4. Place the pan in a large ice filled bowl for 10 minutes and then spoon the filling into the crust. Chill for three hours and then spread whipped topping over pie 7
Apple Pie
From the kitchen of: Racquel Marciano
Ingredients
1/3 cup sugar 1/3 cup packed brown sugar 1/4 cup all-purpose flour 1 tsp ground cinnamon 1/4 tsp ground nutmeg 6 thinly sliced peeled apples 1 Tbsp lemon juice 1 Pillsbury pre-cut pie crust dough 1 Tbsp salted butter 1 large egg white
Directions
1. Preheat oven to 375. 2. Combine sugars, flour and spices. In a separate bowl, toss apples with lemon juice. 3. Add sugar mixture to apples. 4. Grease a 9 inch pie pan. Add uncooked pre-rolled pie crust to the bottom of pan. Add in filling and dot with butter. Add remaining piece of pre-rolled pie crust over filling. Trim, seal and flute edges. Cut slits in top. Beat egg white until foamy and brush over crust. 5. Cover edges loose with foil and bake for 40 minutes. Take foils off and let cook for extra 5 minutes.
8
Vanilla Sponge Cake
From the kitchen of: Martha Stewart
Ingredients
Cake 1 tablespoon unsalted butter, for pan ½ cup all-purpose flour, plus more for pan ½ cup cornstarch 4 large eggs, seperated 1 teaspoon pure vanilla extract ¾ cup sugar pinch of salt
Directions
1. Preheat oven to 350. Butter a 9-inch square baking dish. Line bottom with parchment paper; butter parchment. Dust with flour, tap out excess; set aside. Sift together flour and cornstarch into a small bowl; set aside. 2. Put yolks, vanilla, and 1/2 cup sugar into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until thick and pale, about 3 minutes. Transfer to a large bowl. 3. Put egg whites and salt into the clean bowl of an electric mixer fitted with the clean whisk attachment. Beat on medium speed until soft peaks form, about 3 minutes. With mixer running, add remaining 1/4 cup sugar in a slow, steady stream. Continue beating until stiff, glossy peaks form, 2 to 3 minutes. 4. Using a rubber spatula, fold egg white mixture into the yolk mixture. Fold in reserved flour mixture in 3 batches. Transfer batter to prepared pan; smooth top with an offset spatula. 5. Bake until a cake tester inserted into center comes out clean, about 25 minutes. Let cool completely in pan on a wire rack. Turn out cake onto rack. 9
Gingerbread Cake
Recipe by: My Grandmas Kitchen
Ingredients
½ cup white sugar ½ cup butter 1 egg 1 cup molasses 2 ½ cups all-purpose flour 1 ½ teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon ground ginger ½ teaspoon ground cloves 1 cup hot water
Directions
1. Preheat oven to 350 degrees F. Grease and flour a nine inch square pan 2. In a large bowl, cream together the sugar and the butter. Beat in the egg, and mix in the molasses 3. In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into prepared pan 4. Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving
10
Crumb Cakes
From the Kitchen of: Diane Vezza
Ingredients
1 pkg. white cake mix 1 lb. butter, softened 1 c. sugar 2 T. cinnamon 1 T. vanilla extract 4 c. flour
Directions
1. Make cake mix as directed 2. Bake in rectangular baking pan for 20 to 25 minutes until firm and golden. 3. Blend together butter, sugar, cinnamon, vanilla, and flour until crumbs form. 4. Place crumbs on top of cake and bake for 20 mins. 5. Cool and sprinkle with powdered sugar. The chef is one of my mom’s friend and she lives in my neighborhood. We make it for dessert or for breakfast once every two months on Saturday or Sunday morning.
11
Ice Box Cake
From the kitchen of: Michelina Iannacito
Ingredients
Box of Graham crackers 1 Quart Heavy cream 2 box 0f chocolate powder (Jello instant) Powder sugar Chocolate chips 2 cups milk
Directions
1. In a bowl mixer add 2 boxes of chocolate powder and 2 cups of cold milk 2. Whisk until becomes thick 3. In a bowl mixer add 2 boxes of chocolate power and 2 cups of cold milk 4. Whisk until peaks form 5. Spread a thin even layer of whipped cream across the bottom 9 by 13 pan 6. Add an even layer of graham crackers 7. Top with 1/3 of chocolate pudding and smooth 8. Add 1/3 whipped cream on top 9. Repeat layering 2 more times, graham crackers. chocolate pudding, and whipped cream 10. Add chocolate chips on top 11. Chill, cover with plastic wrap and chill in fridge for at least 4 hours or overnight
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