PEACH PUDDING WITH CANNED PEACHES

1 stick butter

1 cup sugar
3/4 cup milk
1 cup flour
2 tsp baking powder
1 large can sliced peaches

Preheat oven to 350 degrees.

Melt butter in a 9 x 13-inch baking pan. Mix sugar, flour, and baking powder together. Stir in the milk with a wire whisk. Pour the flour mixture over the butter in the pan. Do Not Stir! Place the peach slices overall. Pour the peach juice over the top. Bake at 350 degrees for 30 to 35 minutes.

file photo for reference

MINTY CHOCOLATE-DIPPED CANDY CANES

2 1/4 cups all-purpose flour

1/2 tsp baking powder

1/4 tsp kosher salt

1 cup (2 sticks) unsalted butter, room temperature

1/4 cup granulated sugar

1 large egg

1 1/2 tsp vanilla extract

ICING:

4-oz semi-sweet and/or white chocolate chips

1/4 tsp pure peppermint extract

red, white, pink, green, etc nonpareils

To make cookies:

In a large mixing bowl, whisk together flour, baking powder and salt; set aside.

Using an electric mixer, beat butter and sugar until light and fluffy, about 3 minutes. Beat in egg and then the vanilla.

Reduce mixer speed to low and gradually add the flour mixture, mixing just until incorporated. Make 4 equal disks and roll each between 2 sheets of wax paper to 1/8-inch thick. Chill until firm - 30 minutes in the refrigerator or 15 minutes in the freezer.

Heat oven to 350 degrees and line baking sheets with parchment paper. Using floured candy cane cookie cutter, cut out cookies. Place on the parchment-lined baking sheets. Reroll, chill, and cut the scraps.

Bake, rotating pans around halfway through, Bake until cookies are lightly brown around the edges, 10 to 12 minutes. Allow to cool on cookie sheets 5 minutes before removing to wire racks to cool completely.

To decorate:

Place cooling racks over parchment paper. Melt chocolate in microwave, stirring in 20 second intervals until melted; stir in peppermint extract. Dip top half of each cookie in the chocolate, replace on rack and sprinkle with the nonpareils.

Recipe and photo HGTV 2018

BASIC WALNUT FUDGE BROWNIES WITH ADD INS

This recipe is a favorite on this blog.

4 squares (1-oz each) unsweetened chocolate

3/4 cup butter
2 cups granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
1 1/2 cups chopped walnuts (may substitute pecans, if desired)

Preheat oven to 350 degrees for a metal baking pan or 325 for a glass baking dish.
Grease a 13 x 9-inch pan and set aside.

In a large glass mixing bowl melt the chocolate and butter together in the microwave on high for 2 minutes or until butter is completely melted when stirred.  Stir until the chocolate is totally melted.

Stir the sugar into the chocolate mixer until completely blended.  Mix in the eggs and vanilla extract.  Stir in the flour and the walnuts until well blended.  Spread the mixture into the prepared pan and bake at 350 degrees for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out with fudgy crumbs attached.  Be careful not to overbake!  Cool in the pan on a wire rack then cut into 24 squares.

Add ins to make CREAM CHEESE BROWNIES
1 pkg (8-oz) cream cheese, softened
1/3 cup sugar
1 egg
2 tbsp all-purpose flour

Prepare the above recipe as directed above but use 4 eggs instead of 3!  Spread in 13 x 9-inch greased pan as above.

Beat the cream cheese, sugar, egg, and flour in the bowl you just mixed the brownies in.  Beat until well blended.  Spoon the cream cheese mixture over the brownie mixture in pan and swirl with a knife to marbleize.  Bake 40 minutes at 350 degrees.

Add ins to make WALNUT CRUNCH BROWNIES
3/4 cup firmly packed brown sugar
1/4 cup butter
2 eggs
2 tbsp all-purpose flour
1 tsp vanilla extract
4 cups chopped walnuts

Prepare brownies as directed above in original recipe but use 4 eggs instead of three and omit the walnuts.  Spread the batter in greased 9 x 13-inch pan.

Microwave the brown sugar and butter together in a small to medium glass mixing bowl.  Microwave on high for 1 minute or until the butter is melted.  Stir in the eggs, flour, and vanilla extract until well blended.  Stir in the chopped nuts and spread the mixture evenly over the brownie batter in the pan.  Bake for 45 minutes. 

PEANUT BUTTER MARSHMALLOW CREME FUDGE #1

4 cups granulated sugar

1 1/2 sticks butter
1 tall can evaporated milk
1 pkg peanut butter chips
1 tsp vanilla
1 small jar marshmallow creme

In a heavy saucepan combine the sugar, butter, and milk; bring to a boil.  Boil the mixture for 15 to 20 minutes; remove from heat and add the chips, vanilla, and marshmallow creme.  Beat well by stirring pour into a buttered 8-inch square pan.

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ALMOND ORANGE COOKIES WITH CHOCOLATE FILLING

1 1/2 cups butter, softened
3/4 cup granulated sugar
1 1/2 tsp vanilla
3 large egg yolks
3/4 tsp baking powder
3 cups all-purpose flour
1/2 tsp salt
2 1/2 tsp grated orange rind
1 cup ground toasted almonds
Creamy chocolate filling (recipe follows)

In large mixer bowl combine the butter, sugar, vanilla, and egg yolks beating until creamy.

In a bowl combine the baking powder, flour, and salt.  Gradually add the flour mixture to the egg mixture, mixing well.  Stir in the orange rind.  Cover and chill for an hour or until dough is easy to handle.

Preheat oven to 325 degrees.

Shape the dough into 1-inch balls and roll in the ground almonds.  Place balls 2-inches apart on ungreased cookie sheets.  Press a thumb into the center of each cookie making a well for the chocolate filling.  Put 1/4 teaspoon of the filling into the well of each cookie.

Bake cookies at 325 degrees for 11 to 13 minutes until set.  Allow to cool slightly on the cookie sheets then remove to a wire rack to cool completely.

CREAMY CHOCOLATE FILLING:
1/3 cup granulated sugar
1/4 cup unsweetened baking cocoa
1 tbsp all-purpose flour
1/2 cup whipping or heavy cream
1 egg yolk, lightly beaten
2 tbsp butter
1/2 tsp vanilla
In a small saucepan combine the sugar, cocoa, and flour.  Gradually stir in the whipping or heavy cream.  Over low heat, bring the mixture to a boil, stirring constantly.  Stir a small amount of the hot mixture into the beaten egg yolk then stir egg mixture into the chocolate mixture.  Cook for a minute while stirring constantly.  Remove the chocolate from the heat; stir in the butter and vanilla until butter is melted and mixture is smooth.  Chill until ready to use. 

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CARROT-ZUCCHINI MUFFINS

2 cups all-purpose flour
1 cup rolled oats
3/4 cup firmly packed brown sugar
3 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
2/3 cup skim milk
3 tbsp canola oil
2 egg whites
1 cup finely shredded carrots
1/2 cup shredded unpeeled zucchini

Preheat oven to 400 degrees.
Spray 12 muffin cups with nonstick cooking spray or line cups with paper baking cups lightly sprayed with the nonstick spray; set aside.

In a large bowl, combine the flour, oats, brown sugar, baking powder, cinnamon, and salt mixing together well.

In a small bowl, combine the milk, oil, and egg whites; blend well.  Add to the dry ingredients all at once and stir just until moistened.  Stir in the carrots and zucchini just until blended.  Spoon batter evenly into the prepared muffin cups.

Bake the muffins at 400 degrees for 16 to 21 minutes or until the muffins are golden brown and a wooden toothpick inserted in the center comes out clean.  Remove from the pan immediately and serve while still warm. 

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an old Pillsbury recipe and photo

DARK CHOCOLATE CHUNK CHERRY CAKE FROM SOUTHERN LIVING 2006

Unsweetened cocoa

1 box (18 1/4-oz) yellow cake mix with pudding
1/2 cup sugar
1 box (3.8-oz) devil's food instant pudding mix
4 large eggs
3/4 cup vegetable oil
1/2 cup water
1 carton (8-oz) sour cream
1 tbsp vanilla extract
5 bars (3-oz) dark chocolate bars, divided (Ghirardelli works well)
1/2 cup coarsely chopped dried cherries
1 tbsp butter
1/3 cup heavy whipping cream

Grease a 12-cup Bundt pan, dust with the unsweetened cocoa and set aside.

In a large mixing bowl combine the cake mix, sugar, and pudding mix together; set aside.

With an electric mixer at medium speed, beat the eggs, oil, water, sour cream, and vanilla together until blended.  Gradually add to the cake mix mixture and beat for 2 minutes.

Coarsely chop 3 of the chocolate bars and fold, along with the cherries, into the cake batter.  Pour batter into the prepared Bundt pan.

Bake cake at 350 degrees for 1 hour or until a wooden pick inserted in the center comes out clean.  Cool the cake in the pan on a wire rack for 15 minutes.  Remove from pan, cool completely on wire rack.

Coarsely chop 1 chocolate bar; place in a small bowl with the butter.

Bring the whipping cream to a simmer in a small saucepan over medium-high heat.  Remove from heat and immediately pour over the chocolate and butter; whisk until smooth.  Cool for 3 minutes or until slightly thickened.  Drizzle chocolate over the cake. 

Coarsely chop the last chocolate bar and sprinkle over the cake.

Yield: 12 servings

Note: For the holidays, I like to place some well-drained maraschino cherries over the top.

WHITE FUDGE WITH BLACK WALNUTS

4 cups granulated sugar

1 tall can evaporated milk
1 stick butter
1 pkg (12-oz) white chocolate baking chips
1 1/2 cups chopped black walnuts*
1 tsp vanilla extract

Combine the sugar, evaporated milk, and butter in a heavy saucepan; bring to a rolling boil.  Cook 10 minutes; remove from the heat and stir in the chocolate chips, walnuts, and vanilla.  Mix well and pour into 9 x 13-inch buttered pan.  Cut into squares when firm.

*May use English walnuts or pecans if you prefer.

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APPLE PIE PHYLLO CUPS

These little phyllo cups are filled with an apple pie type filling.  They are like miniature apple pies.

FILLING:
8 cups peeled, chopped Gala apples
2 cups granulated sugar
1/2 cup water
2 tbsp butter, cut up
1 1/2 tbsp lemon juice
1 1/4 tsp ground cinnamon
1 tsp salt
1/2 tsp ground nutmeg

To make filling:  In a large skillet over medium-high heat, bring the apples, sugar, water, butter, and lemon juice to a boil.  Stir in the salt, cinnamon, and nutmeg.  Lower the heat to medium and boil gently 20 to 25 minutes or until the apples are tender and the liquid is reduced by half.

Remove from heat and crush apples with a potato masher until they form into a chunky style applesauce.  Allow to cool completely.

CUPS:
2 tbsp granulated sugar
1/2 tsp ground cinnamon
1 pkg (16-oz) frozen phyllo, thawed
1/2 cup butter, melted
Powdered sugar for garnish

Preheat oven to 350 degrees.
Spray 12 muffin cups with nonstick cooking spray.

In a small teacup combine the sugar and cinnamon.

Layer 4 sheets of phyllo dough, lightly brushing each layer with the melted butter.  Cut the stack of dough into 6-inch squares discarding excess dough.  Press each square into a muffin cup and fill each with 1/3 cup of the filling mixture.  Fold the phyllo edges over the filling.  Brush with butter and sprinkle with the cinnamon sugar mixture. 

Bake at 350 degrees 30 to 35 minutes or until lightly browned.  Cool completely in the pan that is sitting on a wire rack.  Sprinkle with the powdered sugar just before serving.

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SELF-RISING FLOUR PIE CRUST

This recipe has been so popular I am repeating it from 2009.

2 cups self-rising flour

2/3 cup solid shortening
6 to 8 tbsp water

Cut flour and shortening together until mixture is like coarse crumbs. Add the water, starting with 6 tablespoons, and mix until a stiff dough is formed. Gradually add more of the water, if needed. Divide the dough half. Roll half of the dough to a circle about 1/8-inch thick. Transfer to a pie plate. Add the filling. Roll remaining dough like the first half and use over the top of the filling. Using your fingers, turn the edges of the dough under to seal and press into a scalloped designed edge. Cut small slits in the top crust to allow steam to escape during baking. Bake according to the pie recipe.

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