Monday, December 5, 2016

CHOCOLATE CHIP CARAMEL BARS

This yummy recipe is from Challenge Butter thus their brand listed in the ingredients.


  • 1 1/2 CUPS Unsalted Challenge butter
  • 1 1/2 CUPS Granulated sugar
  • 2 Large eggs
  • 2 Tbsp Vanilla extract
  • 1 tsp Baking soda
  • 1 tsp Cream of tartar
  • 1 tsp Salt
  • 4 CUPS + 1/4 CUP All purpose flour, divided
  • 2 CUPS Chocolate chips
  • 1 (11-12 ounce) Jar caramel or salted caramel ice cream topping
  • Preheat oven to 350°F.
  • Line a 9 x 13-inch pan with foil allowing overhang on each eand and spray with nonstick cooking spray.
  • Cream butter and sugar with a stand mixer fitted with the paddle attachment (or you may use a hand mixer). Once the mixture is creamed and fluffy, mix in the eggs and vanilla extract until smooth, then mix in the baking soda, cream of tartar, and salt. Slowly mix in 4 cups flour until the mixture is just combined, then stir in the chocolate chips.
  • Press about 2/3 of this mixture in the bottom and about 1/2” up the sides of the prepared pan.
  • Stir the caramel sauce and remaining 1/4 cup flour in a small bowl.
  • Pour over the top of the dough. Drop spoonfuls of the remaining dough evenly over the top of the caramel.
  • Bake for 25-33 minutes, or until the top looks done and is golden around the edges. It will still be someone jiggly in the center.
  • Cool completely before cutting.

Wednesday, November 30, 2016

CHOCOLATE-MINCE-PECAN PIE

1 (9-inch) unbaked pastry shell
1/2 cup sugar
2 tbsp flour
1 egg, beaten
1 jar Ready-to-Use Mincemeat
1 cup chopped pecans
3 (1-oz each) squares semi-sweet OR unsweetened chocolate, melted
2 tbsp butter, melted

Place oven rack in lowest position and preheat oven to 400 degrees.

In a large bowl, combine the sugar and flour; add egg and mix well. Add the mincemeat, pecans, chocolate and butter; mix together well. Pour mixture into the unbaked pastry shell.

Bake at 400 degrees for 15 minutes then reduce oven temperature to 325 degrees. Bake an additional 50 minutes or until the filling is slightly puffy and firm.

Cool slightly before cutting to serve. May be served warm or cooled.

Note: File Photo (not exactly this recipe)

Tuesday, November 29, 2016

MEXICAN CHOCOLATE FLAN

Topping:
3/4 cup sugar
1/2 cup water

Preheat oven to 325 degrees.

In a small saucepan, combine the sugar and water. Bring to a boil over medium heat. Cover, boil 1 minute. Uncover; cook until sugar becomes golden brown. DO NOT STIR! Very carefully pour and swirl sugar into bottom of 6 (6-oz) custard cups.

FLAN:
1/2 cup sugar
1/4 cup unsweetened cocoa
1/2 tsp ground cinnamon
3 eggs, beaten
1/2 tsp vanilla extract
2 cups warm milk

In a large bowl, combine the sugar, cocoa, and cinnamon; mix together well. Stir in the eggs and vanilla extract. Gradually add the milk; blend together well. Pour mixture evenly over sugar in the custard cups. Place cups in 12 x 8-inch baking dish. Add hot water to the dish so it comes halfway up the sides of the custard cups.

Bake at 325 degrees for 50 to 55 minutes or until a knife inserted into the center comes out clean. Remove the cups from the water; cool 5 minutes or until slightly cooled. Refrigerate 50 minutes or until chilled.

To serve, unmold the flans onto individual dessert dishes. If desired, top each with chocolate shavings or fresh berries. Keep extras stored in the refrigerator.

Note: File Photo



Monday, November 28, 2016

EASY BOSTON CREAM CAKE

1  box (2-layer size) yellow cake mix (and ingredients listed on the package)

Filling:
1 cup cold milk
1 (3.4 ounce) pkg. instant vanilla pudding
1½ cups Cool Whip

Chocolate Glaze:
2 (1 ounce) squares unsweetened baking chocolate
2 tablespoons butter
1 1/2 cup powdered sugar
4 tablespoons milk

Preheat oven and prepare cake mix according to package directions.
Spray two 9-inch round pans with cooking spray then lightly flour.
Bake cake according to package directions; until golden brown and center passes the toothpick test. Once done, let cakes cool and invert on a wire rack to cool further.

For the Filling:
Beat 1 cup of milk and pudding mix with a whisk or mixer for 2 minutes. Gently fold in whipped topping. Let stand 5 minutes.
Place one cake on serving plate, spread pudding mixture on top, then top off with second cake.

For the glaze:
Microwave chocolate and butter on high for one minute in a small microwave safe bowl. Stir until chocolate is melted. Add powdered sugar and 4 tablespoons milk; mix well until smooth. Spread over the top of the cake immediately letting drip down the sides. Refrigerate at least one hour before serving.

Note: File Photo


Saturday, November 26, 2016

CRANBERRY-ORANGE-PUMPKIN-SPICE BREAD



3 bananas (large ripe, mashed,, 1-1/2 cups)
1 cup I Can't Believe It's Not Butter!® Spread
3/4 cups firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup dried cranberries
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1 teaspoon grated orange peel
1 teaspoon ground cinnamon
1/4 teaspoons salt
1 1/2 cups confectioners sugar
1 tablespoon I Can't Believe It's Not Butter!® Spread
1 teaspoon vanilla extract
1 teaspoon grated orange peel
Preheat oven to 350°. Brush 9 x 5-inch loaf pan with additional I Can't Believe It's Not Butter!® Spread; set aside.
Combine mashed banana, I Can't Believe It's Not Butter!® Spread, brown sugar, eggs and vanilla in large bowl with wooden spoon. Stir in remaining ingredients except Glaze until blended. Spoon into prepared pan*.
Bake 1 hour to 1 hour 10 minutes until toothpick inserted in center comes out clean. Cool 20 minutes on wire rack; remove from pan and cool completely.
To make Glaze, combine confectioners sugar, melted Spread, vanilla, orange peel and 3 to 4 teaspoons warm water in small bowl. Drizzle over cooled banana bread.
Note: This recipe and photo are from I Can't Believe It's Not Butter



Friday, November 25, 2016

CHERRY KUCHEN BARS

  1. 1/2cup butter, softened
  2. 1/2cup shortening
  3. 1 3/4cups sugar
  4.  1/21teaspoons baking powder
  5. 1/2teaspoon salt
  6. 3eggs
  7. 1teaspoon vanilla
  8. 3cups all-purpose flour
  9. 121 ounce can cherry pie filling*
  10. 1recipe powdered sugar icing
  11. Preheat oven to 350 degrees F. In a large mixing bowl beat butter and shortening with an electric mixer on medium speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Reserve 1 1/2 cups of the dough. Spread remaining dough in the bottom of an ungreased 15x10x1-inch baking pan.
  12. Bake for 12 minutes. Spread pie filling over crust in pan. Spoon reserved dough into small mounds on top of pie filling.
  13. Bake about 30 minutes more or until top is light brown. Cool in pan on a wire rack for 10 minutes. Drizzle top with regular Powdered Sugar Icing. Cool completely. Cut into bars to serve.

*You may substitute your favorite flavor of pie filling for the cherry pie filling to make Strawberry, Blueberry, etc Kuchen.

Note: This recipe is one I got from a past BH&G magazine.


Wednesday, November 23, 2016

UPSIDE DOWN GERMAN CHOCOLATE CAKE

1 1/2 cups flaked coconut
1 1/2 cups chopped pecans
1 box (2 layer size) German Chocolate Cake Mix
1 brick (8-oz) cream cheese, softened
1/2 cup butter, melted
1 pkg (1 lb) powdered sugar
whipped cream for serving, optional

Preheat oven to 350 degrees.
Grease and flour a 9 X 13-inch baking pan.

Sprinkle the coconut over bottom of pan; sprinkle pecans over the coconut.

Prepare cake mix according to the package directions; gently pour over the coconut and pecans.

In a medium mixing bowl, combine the cream cheese and butter; beat at low speed with an electric mixer until creamy. Add the powdered sugar and beat until blended and smooth. Drop by tablespoonfuls evenly over the cake batter.

Bake cake at 350 degrees for 45 to 50 minutes or until a toothpick inserted halfway to the bottom comes out clean. Remove from oven and allow to cool completely in the pan.

To serve, cut cake into serving pieces and place upside down on serving plate. Top with a dollop of whipped cream, if desired.

Yield: 12 to 16 servings.
Note: File Photo


Tuesday, November 22, 2016

BITE-SIZE SALTED CARAMEL CHEESECAKES

  • Preheat oven to 325°F.

  • Mix graham crumbs, brown sugar, 1/4 tsp. salt and butter; press onto bottoms of 24 paper-lined mini muffin cups.

    • Beat cream cheese and granulated sugar in large bowl with mixer until blended. Add egg; beat just until blended. Spoon into muffin cups, adding about 1 Tbsp. to each.

    • Bake 15 min. or until centers of cheesecakes are almost set. Cool completely. Refrigerate 1 hour.

    • Place caramels in small heatproof bowl. Add milk and 1/4 tsp. of the remaining salt. Place over pan of boiling water, making sure boiling water does not touch bottom of bowl. Cook until caramels are completely melted and mixture is well blended, stirring frequently.

    • Drizzle about 1 tsp. caramel sauce over each cheesecake; sprinkle with remaining salt. Refrigerate at least 1 hour before serving.

    • Note: I don't usually use product names but since this is a Kraft recipe I left their product names in.

Monday, November 21, 2016

CAPPUCCINO CHEESECAKE 2

Crust:
1 cup finely crushed graham cracker crumbs
2 tbsp butter, melted
1/4 cup sugar
Combine the above ingredients in a bowl mix together well. Press crumbs over the bottom and 1-inch up the side of a lightly greased 9-inch springform pan; set aside.

Filling:
1 cup sugar
2 pkgs (8-oz each) low-fat cream cheese
1 egg or 1/4 cup egg substitute
1 tbsp instant espresso powder
1 tsp vanilla extract
Whipped cream for serving
Blend sugar and cream cheese together with electric mixer; beat in egg, espresso powder and vanilla extract until well blended. Pour into the prepared crust.

Bake at 325 degrees 55-60 minutes or until firm to the touch. Turn oven off and leave cake in oven for 1 hour with the oven door ajar.

Refrigerate cheesecake at least 4 hours before cutting to serve. Top with whipped cream for serving and garnish as desired.

Yield: 12 servings

Note: File Photo

Friday, November 18, 2016

FROZEN BANANA SPLIT SUPREME

3/4 cup butter, divided
2 cups powdered sugar
1 cup evaporated milk
3/4 cup semisweet chocolate chips
24 Oreos, crushed
3 to 4 medium firm bananas, sliced
2 quarts vanilla ice cream, softened, divided
1 can (20-oz) crushed pineapple, drained
1 jar (10-oz) maraschino cherries, drained and halved
3/4 cup chopped pecans
Whipped topping, optional

Combine 1/2 cup butter, powdered sugar, milk and chocolate chips in a saucepan. Bring mixture to a boil over medium heat and boil, stirring, for 8 minutes. Remove from heat and cool completely.

Melt the remainging butter and toss with the cookie crumbs. Press into a greased 9 x 13-inch baking pan. Freeze for 15 minutes.

Arrange banana slices over the crust; spread with 1 quart of the ice cream. Top with 1 cup of the chocolate sauce and freeze for 1 hour. Refrigerate remaining chocolate sauce.

Spread the remaining ice cream over the dessert; top with the pineapple, cherries, and pecans. Cover and freeze several hours or overnight.

Remove from the freezer 10 minutes before serving. Reheat chocolate sauce. Cut the dessert into squares and serve with the chocolate sauce and whipped topping, if desired.

Yield: 12-15 servings