Monday, October 23, 2017

NELLIE'S CHERRY DESSERT

2 cans cherry pie filling
2 sticks butter, melted
1 cup chopped walnuts
juice of 1/2 a lemon
1 box white cake mix

In a 9 x 11 x 2-inch baking pan, spread the two cans of cherry pie filling. Squeeze the lemon juice over the pie filling. Sprinkle the cake mix, dry, over the pie filling. Pour melted butter over the cake mix and sprinkle the nuts over the top. Bake at 350 degrees for 1 hour. Serve topped with whipped cream.

Note: This recipe was given to me. I do not know who Nellie is and I do not have a picture but it does sound good!

Tuesday, October 17, 2017

TOFFEE ALMOND BAR COOKIES

1 cup butter, softened
1/2 cup sugar
2 cups all-purpose flour
1 pkg (10-oz) English Toffee Bits OR Heath Bits 'O Brickle
3/4 cup light corn syrup
1 cup sliced natural almonds, divided
3/4 cup sweetened flaked coconut

Preheat oven to 350 degrees. Grease the sides of a 13 x 9 x 2-in baking pan; set aside.

Beat the butter and sugar together until fluffy. Gradually add the flour, beating util well combined. Press the dough evenly onto the bottom of the prepared baking pan. Bake for 15 to 20 minutes or until the edges are lightly browned. Meanwhile, combine the candy bits and the corn syrup in a medium saucepan. Cook the mixture over medium heat, stirring constantly, until toffee is melted. This should take about 10 minutes. Stir in 1/2 cup of the almonds and 1/2 cup of the coconut. Spread the mixture to within 1/4-inch of the edges of crust. Sprinkle the remaining almonds and coconut over the top. Bake an additional 15 or until bubbly. Cool completely before cutting into squares or diamonds.

Yield: Approximately 36 cookie bars

Note: File Photo

Saturday, October 14, 2017

LEMON CRISP COOKIES

1 stick butter (unsalted is best), softened
3/4 cup granulated sugar
1 large egg
1 1/2 tbsp fresh lemon juice
1 1/2 tbsp finely grated lemon peel
1/2 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
1 1/4 cups all-purpose flour*

DRIZZLE:

1 cup powdered sugar
5 or 6 tsps lemon juice
Yellow sugar sprinkles, optional

*For a healthier cookie use 1 cup all-purpose flour and 1/4 cup whole wheat flour

Preheat oven to 350 degrees.

In a large mixing bowl, beat the butter and sugar together for two minutes or until fluffy. Beat in the egg, lemon juice, lemon peel, vanilla extract, baking powder, baking soda, and salt. Beat the mixture until well mixed. On low speed, beat in the flour/flours just until blended. Do not overbeat the dough!

Drop the cookie dough onto ungreased baking sheets using a teaspoon. Place cookies approximately 1 1/2-inches apart. Bake at 350 degrees 10 to 12 minutes or until the edges are lightly golden brown. Allow to cool on the baking sheets for about a minute then remove to wire racks to cool completely. When cookies are cool, make the drizzle by stirring the powdered sugar and lemon juice together in a small bowl. Use just enough lemon juice to made mixture thin enough to drizzle without being runny. Drizzle over the tops of the cookies. Sprinkle the yellow sugar candies over all, if using.

File Photo


Friday, October 13, 2017

BERRY TOPPED ANGEL FOOD CAKE WITH PINEAPPLE FILLING

1 can (20-oz) crushed pineapple in its own juice, do not drain
1 pkg (4-servings) vanilla instant pudding and pie filling mix
1 cup frozen whipped topping, thawed
1 pkg (10-oz) prepared round angel food cake
fresh blueberries and/or strawberries for garnish

In a medium bowl mix the pineapple and juice with the dry pudding mix until well combined. Stir the whipped topping in gently. Let the mixture stand for 5 minutes.

Cut the cake into 3 even layers. Place the bottom layer on the cake plate and spread 1 1/3 cups of the pudding mixture over the cake. Add the middle layer of cake over the pudding mixture and add 1 cup of the pudding mixture over that layer. Add the top cake layer and spread the remaining pudding mixture over it. Refrigerate at least an hour before slicing to serve. Before serving, garnish with the fresh berries.

 Note: File Photo

Thursday, October 12, 2017

MANDARIN ORANGE NAPOLEONS

7 sheets phyllo dough, thawed
2 tablespoons butter, melted
8 oz cream cheese
1/2 cup sour cream
1/4 cup sugar
1/2 tsp vanilla extract
1/4 tsp almond extract
1 can (15-oz) mandarin oranges, drained well
1 1/2 tsps powdered sugar

Preheat oven to 375 degrees. Spray 2 baking sheets with nonstick cooking spray.

On a clean work surface place 1 sheet of the phyllo dough keeping remaining sheets covered with plastic wrap. Brush sheet lightly with the melted butter. Repeat the process with 5 more sheets of the phyllo dough, stacking the sheets. Add the last sheet to the stack but do not butter. Cut the stacked sheets into thirds lengthwise and into sixths crosswise making 18 rectangles. Place the rectangles on the baking sheets. Place in the preheated oven and bake for 8 to 10 minutes until lightly browned. Using a spatula, carefully remove to a wire rack for cooling.

To make the filling, beat the cream cheese, sour cream, sugar, vanilla, and almond extract until light and fluffy. Spread by rounded tablespoonsful onto 12 of the rectangles. Arrange the orange segments on top of the filling on the 12 rectangles. Stack 6 of the orange rectangles on top of the other 6. Top with the plain 6. Sprinkle the powdered sugar over the tops.

Yield: 6 Napoleons

 Note: This is a file photo, not this exact recipe.

ITALIAN CHRISTMAS COOKIES

COOKIES:
4 eggs
1 cup sugar
1/2 cup butter
2 tsp. vanilla
3 1/2 cup flour
4 tsp. baking powder


Sift dry ingredients.

Cream butter and sugar, beat in eggs; add vanilla and dry ingredients.

Knead and add flour as needed to keep dough from sticking to hands. Pinch off dough, roll in your hands to form a log and then twirl into shape.

Place on greased cookie sheets. Bake at 375 for 10 minutes. Cool on wire racks.

ICING:
2 cup sifted confectioner’s sugar
2 tsp. vanilla
6 tsp. water

Stir until creamy.

 Dip cookies into icing and sprinkle with trim. Place on wire rack with wax paper on counter to collect the dripping icing and sprinkles.

Note: This recipe and photo are from recipe4diaries. Some of the Italian descendants suggested substituting anise for the vanilla.


Wednesday, October 11, 2017

ELEGANT PEACH-FILLED TORTE

3 cups cake flour, sifted
2 cups firmly packed brown sugar
1/2 tsp salt
1 cup shortening
1 egg, beaten
1 cup buttermilk
1 tsp baking soda
1/2 cup finely chopped pecans

Preheat oven to 350 degrees. Grease two 9-inch round cake pans with shortening; set aside.

Combine the flour, brown sugar, and salt. Add the shortening to the flour mixture and blend until crumbly. Set aside 1 cup of the mixture.

Combine the egg, buttermilk, and baking soda. Add the blended egg mixture to the remaining flour mixture; stir well. Pour mixture evenly into the prepared pans. Add the pecans to the reserved crumb mixture and sprinkle evenly over the tops of the two pans. Bake at 350 degrees for 25 to 30 minutes until a wooden toothpick inserted in the center comes out clean.

Creamy Peach Filling:

1 cup whipping cream, whipped
1 tbsp lemon juice
1/2 cup mashed peaches
2 tbsp sugar

Combine all ingredients and place between the two torte layers. Garnish with sliced peaches and serve immediately.

Yield: 16 servings

Tuesday, October 10, 2017

PECAN CHESS PIE

1 cup light brown sugar
1/2 cup white sugar
1 tbsp flour
2 eggs
2 tbsp milk
1 tsp vanilla
1/2 cup butter
1 cup chopped pecans
1 9-inch unbaked pie shell

Preheat oven to 375 degrees.

In a medium mixing bowl, mix together the light brown sugar, white sugar, and flour. Beat the eggs, milk, vanilla, and butter into the sugar mixture. Stir in the chopped pecans and pour the mixture into the unbaked pie shell. Bake at 375 degrees for 45 minutes. Allow to cool completely before cutting.

Note: I used this photo for reference only.

Monday, October 9, 2017

DARK CHOCOLATE BROWNIES

This is a Nestle recipe so I am listing their brands.

1 2/3 cups NESTLE® TOLL HOUSE® Dark Chocolate Morsels, divided
1 cup granulated sugar
1/3 cup butter, cut into pieces
2 tbsp water
2 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)

Preheat oven to 325 degrees F. Grease 8-inch-square baking pan. Set aside 1/3 cup morsels.

Heat 1 1/3 cups morsels, sugar, butter and water in small saucepan over low heat, stirring constantly, until chocolate and butter are melted. Pour into medium bowl. Stir in eggs, one at a time, with wire whisk until blended. Stir in vanilla extract. Add flour and salt; stir well. Stir in remaining 1/3 cup morsels and nuts. Pour into prepared baking pan.

Bake for 38 to 40 minutes or until wooden pick inserted in center comes out slightly sticky. Cool in pan on wire rack. Cut into bars.

          Note: Nestle's Photo

PENNSYLVANIA COUNTRY DUTCH APPLE CAKE

1/3 cup warm milk
1/4 cup granulated sugar
1/4 tsp salt
1/4 cup butter, slightly softened
1/4 cup warm (not hot) water
1 pkg dry yeast
1 egg, beaten well
1 1/3 cups all-purpose flour
1 1/2 cup, cooked until slightly tender, apple slices; drained
2 tbsp brown sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
powdered sugar for garnish, optional

Combine the warm milk with the granulated sugar, salt, and half of the butter; allow to cool to lukewarm.

Dissolve the yeast in the warm water. Stir the milk mixture, beaten egg and flour into the yeast mixture. Beat the batter until smooth. Spread the dough evenly into a greased 9-inch baking pan. Arrange the apple slices over the top. In a small bowl combine the brown sugar, cinnamon, and nutmeg; sprinkle over the apple slices. Dot the mixture with the remaining butter. Cover and allow to rise for 40 minutes in a warm spot. Bake at 400 degrees for 25 minutes.

Remove from oven and sprinkle with powdered sugar, if using.

 Note: File Photo