Friday, April 30, 2010

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.

CAKE PERSONALITY TEST

If you would like to take the Cake Personality Test go to Collin's comment on the recipe for Vermont Breakfast Apple Cake where he posted a link to the test. I took the test and I am a Marble Cake.

Thursday, April 29, 2010

VERMONT BREAKFAST APPLE CAKE

1/2 butter + more to grease pan
4 medium apples
1 tbsp ground cinnamon
1 cup + 1 tbsp sugar
1 cup all-purpose flour (unbleached is best)
1 egg, lightly beaten
1 1/2 cups coarsely chopped walnuts

Preheat oven to 350 degrees. Generously grease the bottom and sides of a 9-inch round cake pan with butter and set aside.

In a medium saucepan, over medium heat, melt the butter and set aside to cool to room temperature.

Peel, core, and cut the apples into 1/4" thick slices. Place the apple slices in a bowl with the cinnamon and 1 tablespoon of the sugar and toss to coat apples well. On the bottom of the prepared pan, place the apple slices in overlapping concentric circles. If necessary, make a second layer to use all the apple slices.

Into a large mixing bowl,sift the 1 cup of sugar and the flour. Using a wire whisk, whisk in the egg and melted butter just until mixed (DO NOT OVERMIX). Fold in the walnuts and mix in. Pour the batter evenly over the apple slices in the baking pan; smooth the top with a rubber spatula.

Place pan on the center oven rack and bake about 40 to 45 minutes or until the cake is golden brown and a wooden toothpick inserted in center comes out clean. Cool on a wire rack for 15 minutes or until the pan is cool. When pan is cool, run a knife around the edge and invert the cake on a serving plate. Serve warm or at room temperature, topped with whipped cream, if desired.

Wednesday, April 28, 2010

HAWAIIAN FRUIT CAKE

2 cups all-purpose flour
2 cups granulated sugar
2 tsp baking soda
1/2 tsp salt
2 eggs, well beaten
1 can (20-oz) crushed pineapple in juice
2 tbsp butter, softened
1 cup chopped macadamia (or other) nuts

Preheat oven to 350 degrees. Grease and flour a 9 x 13-inch baking pan; set aside.

In a large mixing bowl mix the flour, sugar, baking soda, and salt together; add the butter and mix well. Mix the pineapple and egg together and add to the flour mixture along with the chopped nuts. Pour batter into the prepared pan and bake at 350 degrees for 45 minutes.

TOPPING:

1 pkg (8-oz) cream cheese
1/4 lb butter, softened at room temperature
1 tsp vanilla
1/4 tsp lemon extract
2 cups powdered sugar

In a large mixing bowl combine the cream cheese, butter, vanilla, and lemon extract. Gradually add the powdered sugar. Spread the frosting over the cake while the cake is still warm.

Monday, April 26, 2010

THUMBELINA COOKIES WITH FROSTING CENTERS

1/2 cup butter
1/4 cup sugar
1 egg yolk, beaten well (save white)
1 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp salt
1 egg white, unbeaten
1 cup chopped pecans

Preheat oven to 350 degrees.

In a medium mixing bowl, cream the butter and sugar together until creamy. Beat in the egg yolk and the vanilla extract. Combine the flour and salt in a sifter and sift into the butter mixture; mix well. Shape the dough into 1-inch balls. Dip each ball into the egg white and then roll into the chopped pecans. Place the balls on an ungreased cookie sheet and using your thumb make an indent in the center of each ball. Bake at 350 degrees for 5 minutes. Remove from oven and dent each cookie again. Return to the oven and bake another 12 to 15 minutes or until golden. Cool on a wire rack. When cool, fill the centers with the following butter frosting.

BUTTER CREAM FROSTING FOR CENTERS

2 cups sifted powdered sugar
6 tbsp melted butter
1 tbsp cream or milk
1/2 tsp vanilla extract

Combine all ingredients and mix together well. Add food coloring if desired. Fill the centers of the above cookies.

Sunday, April 25, 2010

YUMMY WHOLE WHEAT CHOCOLATE CHIP COOKIES

3/4 cup packed brown sugar
3/4 cup granulated sugar
1 cup butter, softened
1 tsp vanilla extract
1 egg
2 cups whole wheat flour
1 tsp baking soda
1/2 tsp salt
1 pkg (12-oz) chocolate chip cookies
1 cup chopped pecans, optional

Preheat oven to 375 degrees.

In a large bowl stir together the brown sugar, granulated sugar, butter, vanilla extract, and egg until well blended. Stir in the flour, baking soda, and salt. This will produce a stiff dough! Stir in the chocolate chips and the pecans, if using. Drop by rounded tablespoonfuls, about 2-inches apart, on ungreased cookie sheets.

Bake at 375 degrees 8 to 10 minutes or until light brown with the centers still soft. Cool slightly before attempting to remove from the cookie sheets. Cool completely on wire racks.

Yield: Approximately 3 dozen cookies.

Friday, April 23, 2010

MINT-FILLED CHOCOLATE WHOOPIE PIES

1/2 cup granulated sugar
3 tbsp canola oil
1 egg
1 cup all-purpose flour
1/4 cup baking cocoa
1/2 tsp baking soda
1/4 tsp salt
4 tbsp milk, divided
2 tbsp butter, softened
1 1/3 cups powdered sugar
1/8 tsp mint extract
4 drops green food coloring

Preheat oven to 425 degrees. Spray baking sheets with nonstick cooking spray.

In a mixing bowl, beat the granulated sugar and oil until crumbly. Add the egg and beat for one minute. In a small bowl combine the flour, baking cocoa, baking soda, and salt until well blended. Gradually add the flour mixture into the sugar mixture. Add half of the milk and mix well. Lightly flour your hands and roll the dough into 36 even balls.

Place the dough balls 2-inches apart on the prepared baking sheets; flatten slightly with the bottom of a glass that has been coated with nonstick cooking spray. Bake in the 425 degree oven for 5 to 6 minutes or until the edges are set and the tops are cracked. Cool for 2 minutes before removing to wire racks to cool completely.

In a mixing bowl, combine the butter and powdered sugar until crumbly. Beat in extract, food coloring and the last half of the milk. Spread on the bottom half of half of the cookies. Top with the remaining half of the cookies.

Yield: 1 1/2 dozen cookies

Wednesday, April 21, 2010

BUTTERMILK LEMON POPPY SEED CAKE

6 tbsp butter, softened
1 1/2 cups sugar, divided
1 tbsp grated lemon peel
2 eggs
2 egg whites
2 1/2 cups cake flour
2 tbsp poppy seeds
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground allspice
1 1/3 cups low-fat buttermilk
1/4 cup lemon juice

In a large mixing bowl cream butter and 1 1/4 cups of the sugar. Add the lemon peel and mix well. Add the eggs and egg whites, one at a time, beating after each addition. In a seperate bowl, combine the flour, poppy seeds, baking powder, baking soda, salt, and ground allspice. Add the flour mixture to the creamed mixture alternating with the buttermilk. Pour the batter into the prepared tube pan. Bake at 350 degrees for 40 to 45 minutes or until a toothpick inserted near center comes out clean. Cool in the pan for 10 minutes then carefully run a knife around the edges to loosen from the pan. Remove and cool on a wire rack.

Meanwhile, in a small saucepan, combine the lemon juice with the remaining 1/4 cup of sugar. Cook, stirring, until the mixture comes to a boil. Cook and stir for another minute or two until the sugar is completely dissolved. Using a fork, poke holes in the top of the cake. Gradually pour the hot lemon syrup over the cake and allow to cool completely before cutting.

Note: Use a tube pan as stated. Fluted Bundt pans are not a good substitute.

This is a file photo of a similar recipe.

Tuesday, April 20, 2010

HOOSIER PEANUT BUTTER BROWNIES

1/2 cup peanut butter
1/3 cup butter
1 cup sugar
1/4 cup brown sugar
2 eggs
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 pkg (6-oz) chocolate chips
1/2 tsp vanilla extract
1/2 cup chopped peanuts, optional

Preheat oven to 350 degrees. Spray a 9-inch square baking pan with nonstick cooking spray; set aside.

In a medium mixing bowl beat the peanut butter and butter until blended. Gradually add the sugar and brown sugar beating until fluffy. Add the eggs, one at a time, beating after each addition. Add the flour, baking powder, and salt; mix well. Stir in the chocolate chips and the vanilla, mixing in well. Mix in the peanuts, if desired or sprinkle on the top of the batter. Pour into the prepared baking pan and bake at 350 degrees for 30 to 40 minutes or until a wooden toothpick inserted in center comes out clean. Cool before cutting.

Monday, April 12, 2010

GRANDMA'S CHOCOLATE CHIP ICE CREAM PIE

Note: This pie needs to freeze approximately one hour before serving!

1/2 cup chocolate syrup
1/3 cup semisweet chocolate morsels
2 cups crispy rice cereal
1/4 cup sour cream
1 quart chocolate chip ice cream, softened

Lightly spray the bottom of sides of a 9-inch pie plate with butter-flavored nonstick cooking spray; set aside.

In a small microwave-safe bowl combine the chocolate syrup with the chocolate chips. Microwave on high about 45 seconds or until hot. Stir until all the chips have melted and the mixture is smooth. Reserve 1/4 cup of the mixture.

In a medium bowl combine the remaining chocolate mixture with the crispy rice cereal and mix well to coat all the cereal with chocolate. Press the mixture onto the bottom and sides of the pie plate to form a crust. Put in the freezer until the crust is firm. This should take about 15 minutes. Allow ice cream to soften during this time.

In a small bowl combine the reserved chocolate mixture and the sour cream; mix well.
Spread half of the ice cream in the prepared pie shell. Drizzle half the sour cream mixture over the ice cream in the crust. Top with the remaining half of the ice cream and drizzle with the remaining sour cream mixture. Cover and freeze for about an hour or until firm.

Friday, April 9, 2010

LIGHTLY SWEET TASTING SUGAR COOKIES

6 tbsp butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg or 1/4 cup egg substitute
1 tsp vanilla
2 tbsp canola oil
1 tbsp white corn syrup
1 1/2 cups all-purpose flour
1/4 cup cornmeal (not cornbread mix)
1/2 tsp baking powder
1/2 tsp salt
1 1/4 cups colored sugar (use all one color or a variety; 1 1/4 cups total)

In a mixing bowl, beat butter, sugar, and the brown sugar together for two minutes. Add egg or egg substitute and vanilla, mix in well. Gradually beat in the canola oil then gradually the corn syrup.

In a seperate bowl, combine the flour, cornmeal, baking powder, and salt; add to the butter mixture just until blended. Divide the dough in half and wrap each half seperately in plastic wrap. Refrigerate for at least two hours.

Preheat oven to 350 degrees. Spray cookie sheets lightly with cooking spray.

On a lightly floured surface, roll out the dough (working with only half of the dough at a time) to a 1/4" thickness. Using your favorite cookie cutters that are lightly floured, cut the dough into shapes. Place about 2-inches apart on the prepared cookie sheets. Sprinkle each cookie with approximately two teaspoons of the colored sugar. Bake at 350 degrees for 7 to 9 minutes or until the cookies are set and bottoms are lightly browned.

Yield: 2 1/2 dozen.

Thursday, April 1, 2010

STRAWBERRIES WITH FLUFFY CITRUS CREAM CHEESE DIP

1 pkg (8-oz) cream cheese, softened
2 cups powdered sugar
2 tsp vanilla extract
1 tbsp grated lemon rind*
1 cup whipped cream
fresh whole strawberries

Using an electric mixer at medium speed, beat the cream cheese, powdered sugar, vanilla extract, and lemon rind together until fluffy. Fold in the whipped cream.
Serve with the fresh berries for dipping.

Variation: Use lime or orange zest if desired.