Monday, February 19, 2018

APPLE-RAISIN-WALNUT LATTICE TART

1 pkg (15-oz) refrigerated all ready pie crust
1 tsp flour

3 1/2 cups thinly sliced, peeled Granny Smith apples
1/2 cup sugar
1/4 cup golden raisins
1/4 cup chopped walnuts
1/2 tsp ground cinnamon
1/2 tsp grated lemon peel
2 tsp lemon juice
1 egg yolk, beaten
1 tsp water

Preheat oven to 400 degrees.

Using a 10-inch tart pan with a removable bottom and following pie crust directions, place a crust into the bottom and up sides of pan.

In a large mixing bowl combine the apples, sugar, raisins, walnuts, cinnamon, lemon peel, and lemon juice.  Spoon the mixture into the crust in pan.

Cut the remaining crust into half-inch strips.  Arrange over apples in a lattice design and seal edges to the bottom crust.

In a small bowl combine the egg yolk and water; gently brush over the lattice.

Bake tart at 400 degrees 40 to 60 minutes until golden brown and apples are tender.  Cover loosely with foil if the crust starts to get too brown.  Allow to cool for an hour then prepare the following glaze and drizzle over the slightly warm tart.

Glaze:
Combine 1/4 cup confectioners' sugar and 1 1/2 tsp lemon juice until smooth.


 This Pillsbury Photo is a very similar recipe.

Sunday, February 18, 2018

CHERRY NUT BREAD

This is an old recipe from my childhood hometown in Southern Indiana. The picture is a file photo.

2 cups sifted all-purpose flour
3 tsp baking powder
1/2 tsp salt
1/2 cup granulated sugar
1/2 cup chopped nuts
3 tsp melted shortening (I update with canola oil!)
1/2 cup cherry juice
1/2 cup Milnot (evaporated milk)
1 egg, beaten
1/3 cup chopped maraschino cherries

Preheat oven to 350 degrees.
Grease a 9-inch loaf pan; set aside.


Sift the dry ingredients (flour, baking powder, salt, and sugar) together; add nuts.

Mix the liquids (shortening/oil, juice, milk) and egg together; add the cherries.  Blend the liquid mixture into the dry ingredients just until moistened.  Bake in prepared loaf pan for about an hour at 350 degrees, or until done.

TURTLE TOPPED BROWNIES

4 oz good quality bittersweet baking chocolate
1/2 cup butter, cut into several pieces
1 cup packed brown sugar
1 tsp vanilla
2 large eggs
3/4 cup all-purpose flour
2 tbsp whole-wheat flour
1/4 tsp baking powder
1/2 tsp salt
1/2 cup semisweet chocolate chips

Preheat oven to 350 degrees.
Lightly butter and dust with flour an 8-inch square baking pan; set aside.

In a 2 or 3-quart saucepan, melt the chocolate and butter together over low heat, stirring just until smooth.  Remove the pan from the heat and allow to cool to room temperature.

When chocolate mixture has reached room temperature, stir in the brown sugar and vanilla.  Add the eggs and mix well. 

In a small bowl sift together the flours, baking powder, and salt.  Slowly fold the flour mixture into the chocolate mixture and mix together well.  Stir in the chocolate chips.  Pour the batter into the prepared pan.  Bake at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean.

TURTLE TOPPING:
3/4 cup sugar
pinch of salt
1/3 cup light corn syrup
3 tbsp water
1/3 cup heavy whipping cream
1 tsp vanilla
1 1/2 cups chopped pecans

Once the brownie has cooled, combine the sugar, salt, corn syrup, and water together in a 3-quart saucepan.  Bring to a boil over medium heat and boil until it turns to a golden caramel.  Remove the pan from the heat and slowly add the cream and vanilla.  Quickly stir in the pecans, pour over the brownie layer in pan.  Cool on a wire rack.  When cooled, cover brownies and refrigerate until the caramel is firm.  This will take around 2 hours.



Saturday, February 17, 2018

CRANBERRY UPSIDE DOWN RAISIN MUFFINS

1 cup cranberries
1/2 cup butter, melted
1/2 cup firmly packed brown sugar
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 tbsp baking powder
2 tbsp sugar
1/2 tsp salt
1/4 cup raisins
1 egg
1 cup low-fat milk

Preheat oven to 400 degrees.
Lightly grease or spray with nonstick cooking spray, 12 muffin cups.

Cut cranberries in half; divide evenly among the 12 prepared muffin cups.  Spoon 1 teaspoon of the melted butter into each of the cups, over the berries.  Divide the brown sugar evenly over the berries and butter.

In a large mixing bowl stir together the flours, baking powder, granulated sugar, salt, and raisins.

In a smaller mixing bowl, beat the egg; mix in the milk and remaining butter.  Add egg mixture to the flour mixture, stirring just until moistened.  Spoon the batter evenly over the berries, etc in the muffin cups.

Bake at 400 degrees approximately 30 minutes until golden brown.  Allow the muffins to sit in the pan on a wire rack for a few minutes until the bubbling stops.  Carefully turn muffins out and serve upside down.


 Note: I can't be sure since I've had this for awhile but I believe it is a TOH recipe and photo.

Friday, February 16, 2018

SWEET BISCUITS WITH CHOCOLATE CHIPS AND PECANS

2 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
2/3 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
3/4 cup butter, cut-up
1 cup semi-sweet chocolate chips
1/2 cup chopped pecans
1 egg
1 cup heavy cream
2 tsp vanilla extract
additional cream, optional
additional sugar, optional

In a large bowl combine the flours, sugar, baking powder and salt.  Using a pastry blender or two knives, cut in the butter until mixture resembles coarse crumbs.  Stir in the chocolate chips and the pecans.

Whisk the egg, cream, and vanilla together with a wire whisk.  Stir the egg mixture into the flour mixture using a fork.  Stir only until the dry ingredients are moistened and mixture resembles a dough.
Place dough onto the prepared baking sheet/s using a 1/3 cup measure.  If desired, brush additional cream over the top and sprinkle lightly with additional sugar. 

Bake at 425 degrees 17 to 20 minutes until golden brown.  Best when served warm (reheat any leftovers for a few seconds in the microwave).

File photo for reference only.

Thursday, February 15, 2018

CINNAMON ROLL CASSEROLE

This recipe goes together quickly but needs to be refrigerated 4 hours to overnight before baking.
12 Eggs
1 1/2 cups milk
1/4 tsp Baking powder
1/4 cup Brown sugar, firmly packed
3 tbsp Confectioners' sugar
2 tbsp Mccormick cinnamon, Ground
5 tsp Mccormick vanilla extract
1 loaf Challah bread*
1/4 cup Butter
3 tbsp Milk
1/2 cup Whipped cream cheese
Mix eggs, 1 1/2 cups of the milk, 1 tablespoon of the cinnamon, 3 teaspoons of the vanilla and baking powder in large bowl with wire whisk until well blended. Add bread cubes; toss to coat well. Pour into 13x9-inch baking dish sprayed with no stick cooking spray. Cover. Refrigerate at least 4 hours or overnight.
Preheat oven to 350°F. Remove casserole from refrigerator. Mix melted butter, brown sugar and remaining 1 tablespoon cinnamon in small bowl until well blended. Drizzle over casserole. Let stand 10 to 15 minutes.
Bake 20 to 25 minutes or until golden brown. Let stand 5 minutes before serving.
Meanwhile, mix cream cheese, confectioners’ sugar and remaining 2 teaspoons vanilla in small bowl until smooth. Slowly stir in remaining 3 tablespoons milk. Drizzle over casserole before serving.
*May use brioche bread
Note: This is a McCormick's recipe and picture.

OLD FASHION TOFFEE BARS

1 stick butter, softened
1 cup packed brown sugar
1 egg
1 tsp vanilla extract
2 cups all-purpose flour
1 pkg (6-oz) semi-sweet chocolate chips
1/2 cup chopped pecans

Preheat oven to 350 degrees.

In a large mixing bowl beat the margarine and brown sugar together until light and fluffy; blend in the egg and vanilla extract.  Add the flour and mix together well.  Spread the dough onto a 15 x 10 x 1-inch jelly roll pan.  Bake at 350 degrees 20 to 25 minutes until lightly browned.

Remove from oven and immediately sprinkle the chocolate chips over the entire top of the baked bars and let stand for several minutes.  As chocolate chips melt, spread over the top and sprinkle with the pecans.  Cool then cut into 42 bars.

 File photo for reference only.

Wednesday, February 14, 2018

MANDARIN ORANGE-CHOCOLATE CHIP CAKE WITH ICING

CAKE:
3/4 cup evaporated milk
1 1/2 tbsp vinegar
3 1/4 + 2 tbsp all-purpose flour
1/4 tsp salt
1 1/2 tsp baking soda
1 1/2 cups butter, softened
1 3/4 cups + 2 tbsp sugar
4 large eggs
1 tbsp vanilla extract
1 1/2 tsp butter flavoring
1 1/2 tbsp chocolate extract
2 tbsp orange extract
1 1/4 cups water
1 1/4 cups mini chocolate chips

Preheat oven to 350 degrees.
Grease and flour 3 9-inch round cake pans; set aside.

In a cup, combine the evaporated milk and vinegar; set aside.
Sift the flour, salt, and baking soda together; set aside.

In a large mixing bowl, blend the butter and sugar together until creamy and smoooth.  Beat in the eggs, one at a time and beating well after each addition.  Add the vanilla extract, butter flavoring, chocolate extract, and orange extract; beat well.  Beat in the milk/vinegar mixture.  Alternately add the flour mixture and water, starting and ending with flour.  Add the flour 3 times and the water 2 times, beating after each addition.

Fold the chocolate mini chips into the batter and divide batter evenly into the 3 baking pans.  Gently tap pans on counter to level.  Bake at 350 degrees approximately 30 minutes or until a wooden toothpick inserted in the center comes out clean.  Remove from oven and allow to cool in the pan for 5 minutes.  Remove from pan and cool completely on wire racks before icing.

ICING:
1 block (8-oz) cream cheese, softened
1 tsp vanilla extract
1/2 tsp butter flavoring
1 1/2 tsp chocolate extract
2 tsp orange extract
1 lb sifted powdered sugar
dash of salt
1 tbsp water
1 can (8-oz) Mandarin oranges, well drained

Using an electric mixer on low speed, blend the cream cheese with the vanilla extract, butter flavoring, chocolate extract, and orange extract.  Add the powdered sugar, salt, and water and beat until smooth and of spreading consistency. 

To assemble: Place one layer on cake plate and spread icing over the top, place second layer over the iced layer and top with icing.  Place the third layer on top and frost the top.  With all three layers stacked, frost the sides of the cake.  When cake is fully frosted, arrange the oranges on the top as garnish. 

 File Photo used for reference only.

HAPPY VALENTINE'S DAY TO ALL MY FOLLOWERS


Tuesday, February 13, 2018

PEANUT BUTTER AND MILK CHOCOLATE CHIP MORSEL COOKIES

1 1/4 cups all-purpose flour
1 cup whole-wheat flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla
2 eggs
1 pkg (12-oz) peanut butter and milk chocolate chip morsels
1 cup chopped pecans
Preheat oven to 375 degrees.
In a small bowl combine the flours, baking soda, and salt.
In a large mixer bowl beat the butter, granulated sugar, brown sugar, and vanilla until creamy. Add the eggs, one at a time, beating well after each. Beat in the flour mixture.
Stir the peanut butter and chocolate chip morsels and the nuts into the dough. Drop by rounded tablespoons, about 2-inches apart, onto ungreased cookie sheets. Bake for approximately 10 minutes or until lightly browned.
 
Yield: Approximately 5 dozen cookies