Sunday, October 30, 2011

GLAZED CRANBERRY-NUT TEA BREAD

1/2 cup unsalted butter, softened
1 cup sugar
1 large egg
2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/2 cup buttermilk
1/2 cup orange juice
3/4 cup coarsely chopped pecans, toasted
3/4 cup sweetened dried cranberries
2 tsp grated orange peel
Glaze, optional (recipe follows)

Preheat oven to 350 degrees.
Grease and flour a 9 x 5-inch pan; set aside.

In a large mixer bowl beat the butter and sugar together at medium speed of electric mixer until fluffy.  Add the egg beating until blended in.

Combine the flour, baking powder, salt, and baking soda together and add to the butter mixture alternately with the buttermilk and orange juice.  Begin and end the alternating process with the flour.  Stir in the pecans, cranberries, and orange peel.  Pour the batter into the prepared pan.

Bake bread at 350 degrees for 55 to 60 minutes until a wooden toothpick inserted in the center comes out clean.  Cool in the pan for 10 minutes.  If desired, use toothpick to poke some holes in the top and pour the following glaze over the still warm bread.  Remove from the pan to a wire rack to cool.

Glaze:
1/2 cup powdered sugar
1 tsp grated orange peel
2 tbsp freshly squeezed orange juice

Combine all the ingredients in a small bowl, stirring with a whisk until smooth.  Pour over the warm bread.


Saturday, October 29, 2011

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.

Friday, October 28, 2011

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.


YUMMY ROCKY ROAD BROWNIE PIZZA

2/3 cup all-purpose flour
1/2 tsp salt
2-oz unsweetened chocolate
1/4 cup butter, melted
1 cup sugar
1 egg
1 tsp vanilla

TOPPING:
1/4 cup chopped nuts
1/3 cup peanut butter chips
1/3 cup semi-sweet chocolate chips
1/3 cup miniature marshmallows
1/4 cup flaked coconut

Preheat oven to 350 degrees.
Spray a 9-inch pie plate with nonstick cooking spray; set aside.

Combine the flour and salt in a small bowl; set aside.

In a double boiler over hot water, melt the chocolate.  When completely melted, stir and remove from the heat.  Mix in the butter and sugar.  Add the egg and vanilla mixing until smooth.  Stir the flour into the chocolate mixture.

Spread the batter in the prepared pie plate.  Bake at 350 degrees for about 15 minutes, until set.  Remove from oven.  In a small bowl combine all the topping ingredients and sprinkle over the brownie; return to the oven for 10 minutes or until the pizza pulls away from the sides of the pan.


Cool before cutting to serve.

Yield: 8 servings

Thursday, October 27, 2011

TEXAN GERMAN CHOCOLATE PIE

1 pkg (4-oz) German Chocolate
1/4 cup butter
1 can (14-oz) evaporated milk
1 1/2 cups granulated sugar
3 tbsp cornstarch
1/8 tsp salt
2 large eggs
1 tsp vanilla extract
1 1/3 cups flaked coconut
1/2 cup chopped pecans
1 9-inch unbaked pie shell

Preheat oven to 375 degrees.

In a saucepan over low heat, melt the chocolate and butter, stirring to dissolve completely.  Remove from the heat and stir in the evaporated milk.

In a large bowl, combine the sugar, cornstarch, and salt together.  Beat in the eggs, one at a time; add the vanilla extract and mix thoroughly.  Gradually blend the chocolate mixture into the sugar mixture.  Pour into the pie shell.

Combine the coconut and the pecans; sprinkle evenly over the top of the pie filling.  Bake at 375 degrees for 45 minutes.  Filling will set as the pie cools.

NOTE: If crust begins to get too brown while baking, cover edge with foil strips.


Wednesday, October 26, 2011

CHOCOLATE SOUFFLE CAKE

Note: This recipe calls for cake flour.  Cake flour is a fine-textured wheat flour that has a high starch content making it more suitable for a souffle cake.  If you do not have cake flour, DO NOT substitute an equal amount of all-purpose flour.  If you use all-purpose flour, use only 1/4 cup!

Nonstick cooking spray
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
3/4 cup water
1 tbsp instant espresso*
2/3 cup unsweetened cocoa powder
1/4 tsp salt
2-oz semisweet chocolate, chopped
2-oz unsweetened chocolate, chopped
2 tbsp coffee-flavored liqueur
3 large egg yolks
1/3 cup sifted cake flour
6 large egg whites, room temperature
1/4 tsp cream of tartar
1/3 cup granulated sugar
1 tbsp powdered sugar
1/4 cup fresh raspberries for garnish
chocolate curls for garnish, optional

Preheat oven to 300 degrees.
Coat the bottom of a 9-inch springform pan with the cooking spray; set aside.

In a large saucepan combine the 1/2 cup granulated sugar, brown sugar, water, and espresso; stir well to combine and bring to a boil over medium heat.  Remove from the heat.  Using a wire whisk, add the cocoa, salt, and chopped chocolates, stirring until melted and smooth.  Stir in the coffee-flavored liqueur and the egg yolks, again using wire whisk to blend eggs yolks in well.  Stir in the flour and set aside and allow to cool to room temperature.

Beat the egg whites and cream of tartar at high speed of electric mixer until foamy.  Add the 1/3 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.  (Peaks will stand up when beaters are removed.)  Very gently fold 1/4 of the egg whites into the chocolate mixture, repeating the process until all the whites are added.  Spoon the batter into the prepared springform pan. 

Bake at 300 degrees for 1 hour or until a wooden pick inserted in the center comes out almost clean.  Allow to cool completely on a wire rack.

To serve, remove the sides from the pan and sift the powdered sugar over the cake.  Garnish with the fresh raspberries

Cut cake into 12 wedges.

*2 tbsp instant coffee granules may be substituted for the espresso.



Tuesday, October 25, 2011

CHOCOLATE CHIP BLONDIES

1/4 cup butter
1 cup firmly packed brown sugar
1 egg
1 tsp vanilla extract
1 cup all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/4 cup white chocolate chips
1/4 cup milk chocolate chips
1/2 cups chopped pecans or walnuts

Preheat oven to 350 degrees.
Grease the bottom of an 8-in square baking pan.

In a medium mixing bowl cream together the butter and brown sugar; beat in the egg and vanilla extract. 

In a small bowl combine the flour, baking soda, and salt.  Add the flour mixture to the butter mixture and beat just until blended.  Do not overmix!  Add the white chocolate chips, milk chocolate chips, and the nuts.  Stir until blended.

Spread the batter into the prepared pan.  Bake at 350 degrees for about 25 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool 10 minutes before cutting to serve.

Yield: 12 bars

Monday, October 24, 2011

MINIATURE VANILLA CRUMB CAKES

1/4 cup + 2 tbsp granulated sugar
1/4 cup + 2 tbsp firmly packed brown sugar
1 1/2 cups + 2 tbsp all-purpose flour
1/4 tsp grated nutmeg
1/2 cup unsalted butter, cut into small pieces
1/2 cup buttermilk
1 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 large egg
Vanilla glaze (recipe follows)

In a large bowl stir together the granulated and brown sugars.  Add the flour and nutmeg and whisk until blended.  Using a pastry blender or a fork, cut the butter into the flour mixture.  Remove a half cup of the mixture and set aside.

In another bowl combine the buttermilk, vanilla extract, baking powder, baking soda, and salt; whisk in the egg.  Pour this mixture over the crumb mixture in the large bowl; stir with a fork until the dry ingredients are moistened.

Spoon the batter evenly into the prepared muffin pan, filling 4 of the muffin cups with the batter.  Fill 2 of the empty cups halfway full with water.  Sprinkle the half cup of reserved crumb mixture evenly over the 4 cakes, pressing down into the batter slightly.

Bake at 350 degrees for approximately 30 minutes or until a wooden toothpick inserted in the center comes out clean.  Cool in the pan on a wire rack for 10 minutes.  Remove the cakes from the pan and cool completely on the wire rack.  Make the vanilla glaze and drizzle over the cakes.

Vanilla Glaze:
2/3 cup powdered sugar
1 tbsp milk
1/2 tsp vanilla extract

Whisk all three ingredients together until smooth.  Drizzle over crumb cakes.


Note: This is a 2008 Southern Living recipe.

Friday, October 21, 2011

MOCHA CHOCOLATE CHIP COOKIES

2 cups all-purpose flour
1/4 cup whole-wheat flour
1 tsp baking soda
1/2 tsp salt
1 cup butter, softened
1 cup granulated sugar
1/2 cup Splenda Granulated
2 eggs
2 tsp vanilla extract
1/4 cup instant coffee powder*
2 squares (1-oz each) unsweetened baking chocolate
1 cup semisweet chocolate chips
1 1/4 cups chopped walnuts

Preheat oven to 350 degrees.

Place the chocolate in the top of a double boiler over simmering water and cook, stirring often, until melted; remove and allow to cool.

Mix the all-purpose flour, whole-wheat flour, baking soda, and salt together in a small bowl; set aside.

In a large mixing bowl beat the butter with the sugar and Splenda, with mixer on medium speed, until light and fluffy.  Beat in the eggs, vanilla extract, coffee powder and then add the melted chocolate; beat until blended. 

With mixer on low speed, gradually beat in the flour mixture just until blended.  With a silicone spatula or a wooden spoon, stir in the chocolate chips and walnuts.  Drop the dough by tablespoonfuls, two inches apart, onto ungreased cookie sheets.  Bake at 350 degrees for 10 to 12 minutes or until cookies puff up and the dough loses its shine.  Allow to cool 1 minute before removing from the cookie sheet to wire racks to cool completely.

Yield: Approximately 40 cookies.


*If using instant coffee granules, you need to crush them or powder them in a blend or food processor.

Thursday, October 20, 2011

MOUTH-WATERIN' PUMPKIN-CARAMEL-TOFFEE PIE

1 9-inch deep dish unbaked pie shell
3/4 cup canned dulce de leche
2 eggs
1 can (15-oz) pumpkin
1 cup firmly packed brown sugar
2 tbsp all-purpose flour
1 tbsp vanilla
1/2 tsp salt
1 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground nutmeg
1 can (12-oz) evaporated milk (not sweetened condensed milk!)
Whipped cream for garnish
Toffee bits for garnish

Place pastry in the pie plate, trim, fold edges under and crimp as desired.  Spoon dollops of the dulce de leche into the pie shell and spread to the edges.  Place the crust in the refrigerator.

Wisk the eggs in a medium mixing bowl.  Whisk in the pumpkin, brown sugar, flour, vanilla, salt, cinnamon, ginger, and nutmeg until smooth.  Whisk in the evaporated milk.  Pour filling into the prepared and chilled pie shell.  Bake at 375 degrees on the lowest oven rack for 45 to 50 minutes or until the pie is set (center will jiggle very slightly!!).  Cool completely on a wire rack.

To serve, garnish with whipped cream topped by sprinkled toffee bits.


Wednesday, October 19, 2011

BANANA BUTTERSCOTCH BREAD

1 3/4 cups flour
2 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1 cup mashed ripe bananas
3/4 cup granulated sugar
2 eggs
1/2 cup melted butter
1/4 cup milk
6-oz butterscotch chips
1 cup chopped pecans

Preheat oven to 325 degrees.
Grease and flour a 9-inch loaf pan; set aside.

In a large bowl combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.

In a smaller bowl combine the bananas, sugar, eggs, and melted butter until well combined.  Add the banana mixture to the flour mixture alternately with the milk, beating well.  Stir in the butterscotch chips and the 2/3 cup of the chopped pecans. 

Spoon the batter into the prepared loaf pan.  Sprinkle with the remaining chopped pecans.  Bake at 325 degrees for 1 hour and 20 minutes.

Cool in pan on a wire rack for 3 minutes.  Remove from pan and cool completely on the wire rack.

Note: This is a stock photo.


Tuesday, October 18, 2011

NONALCOHOLIC CLASSIC FRUTCAKE LOAVES

1 1/2 cups unsalted butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed dark brown sugar
1/4 cup molasses
1 tbsp orange extract
3 cups all-purpose flour
1 tsp ground cinnamon
1 tsp ground allspice
1/2 tsp ground cloves
7 large eggs, lightly beaten
3 1/2 cups chopped candied pineapple
1 tub (8-oz) red candied cherries, chopped
1 tub (8-oz) green candied cherries, chopped
3 cups pecan halves, coarsely chopped and toasted
1 cup walnut halves, coarsely chopped and toasted
1 cup golden raisins
1/2 cup raisins
1/2 whole-wheat flour
3 tbsp root beer
Additional candied cherries and pecan halves for garnish

Beat the butter at medium speed with a heavy-duty electric mixer until creamy.  Gradually add the granulated and dark brown sugars, beating well.  Add the molasses and orange extract, beating well.  Combine the flour, cinnamon, allspice, and cloves together; add to the sugar mixture alternately with the beaten eggs, beginning and ending with the flour mixture.  Beat well after each addition.

In a large bowl combine the candied pineapple, chopped red cherries, chopped green cherries, pecans, walnuts, golden raisins, and raisins.  Sprinkle the fruits and nuts with the whole-wheat flour, stirring to coat nuts and fruits well.  Stir fruits and nuts into the batter.

Spoon the batter, evenly divided, into 3 heavily greased and floured 8 1/2 x 4 1/2-inch loaf pans.  Arrange additional candied cherries and pecan halves on the tops in your choice of design.

Bake cakes at 250 degrees for 2 1/2 hours or until a wooden toothpick inserted in the center comes out clean.  Brush each loaf with a tablespoon of the root bear.  Allow to cool completely on wire racks.

If desired, wrap loaves in root beer soaked cheesecloth and store in an airtight container for 3 weeks in a cool place.  Pour a small amount of root beer over the loaves each week, if desired.



FUDGY TOFFEE-CRUNCH BROWNIES

2 boxes (17.6-oz each) dark fudge brownie mix with chocolate chunks
2 large eggs
1/2 cup canola oil
1/4 cup water
1 tbsp instant espresso granules
1 pkg (12-oz) miniature chocolate-covered toffee bars, coarsely crushed

Beat the brownie mixes, egg, canola oil, and water at medium speed of electric mixer for approximately 3 minutes until blended; stir in the espresso granules and candy bars.  Spoon the batter into a lightly greased 13 x 9-inch baking pan, spreading the thick batter evenly.

Bake the brownies at 325 degrees for 50 minutes or a little longer until the center is set.  Cool in the pan on a wire rack.  Cut into 24 bars.

Yield: 2 dozen brownies.



These brownies make great gifts for birthdays, Christmas, hostess gifts, etc.

Monday, October 17, 2011

COCONUT-OATMEAL CRISPIES

1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1/4 cup butter, softened
1/2 cup shortening
3/4 cup packed brown sugar
3/4 cup sugar
1 tsp vanilla
2 eggs
2 cups rolled oats
1 1/2 cups raisins
3/4 cup shredded coconut

Preheat oven to 350 degrees.

In a small bowl combine the flour, baking soda, baking powder, and salt; set aside. 

In a large bowl, using an electric mixer, beat the butter, shortening, brown sugar, and sugar until light and fluffy.  Add the eggs and vanilla; beat until smooth, about 1 minute.  Add the flour mixture; beat about a minute until blended.  Stir in the oats, raisins, and coconut until blended into the dough.  Drop by rounded teaspoonfuls about 2-inches apart on ungreased nonstick baking sheets.  You should have 3 sheets of 12 cookies each.

Using a the bottom of a glass that has been dipped in sugar, flatten each cookie slightly.  Bake until lightly browned and crisp, about 10 minutes.  Cool slightly on pan then remove to wire racks to cool completely.

Yield: 3 dozen cookies

Note: This is a file photo.

Variations:  If you prefer, replace the raisins with chocolate chips or use a cup of one and half cup of the other.

Saturday, October 15, 2011

MARBLEOUS CHOCOLATE-PEANUT BUTTER CAKE WITH SALTED CARAMEL GLAZE

Nonstick cooking spray
2 cups all-purpose flour
4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/8 tsp ground cinnamon
1/2 cup unsalted butter, softened
1 1/4 cups granulated sugar
2 eggs
3/4 cup sour cream
1 tsp pure vanilla extract
1/3 cup milk
3 oz bittersweet chocolate, melted and cooled
1/2 cup creamy peanut butter
1 recipe Salted Caramel Glaze (recipe follows)
Sea salt, optional

Preheat oven to 350 degrees.
Lightly spray a 10-inch fluted tube pan with cooking spray; set aside.

In a bowl stir the flour, baking powder, baking soda, salt, and cinnamon together; set aside.

In a large mixing bowl beat the butter with an electric mixer on low to medium speed 30 seconds.  Add sugar; beat until fluffy.  Add eggs, one at a time, beating on low to medium speed 1 minute after each addition and scraping bowl frequently.  Beat in sour cream and vanilla.  Alternately add flour mixture and milk to the butter mixture, beating on low speed after each addition just until combined.

Divide the batter into two bowls.  Stir the melted chocolate into one bowl until well combined.  Stir the peanut butter into the other bowl until well combined.

Alternately drop spoonfuls of batter into the prepared pan.  Use a small metal spatula or butter knife to gently swirl the batter together (do not overmix!).

Bake in preheated 350 degree oven 40 to 45 minutes or until a wooden toothpick inserted near the center comes out clean.  Cool cake for 15 minutes in the pan on a wire rack.  Remove the cake from the pan and allow to cool completely on the wire rack.  Drizzle cake with half of the salted caramel glaze.  Sprinkle with sea salt, if desired.  Serve the remaining sauce in a small bowl with the cake for those who want more sauce.

Yield: 12 servings.

SALTED CARAMEL GLAZE:
1/4 cup unsalted butter
1/4 cup packed brown sugar
1/4 cup granulated sugar
1/2 cup whipping cream
1/2 to 3/4 tsp sea salt

In a heavy small saucepan melt the butter over a medium-low heat.  Stir in the sugars and bring to a boil, stirring constantly.  Stir in the whipping cream and return to boiling.  Boil 2 minutes, stirring constantly.  Remove from the heat and stir in the sea salt.  Cool completely.
Yield: Approximately 1 cup



NOTE: This recipe is from a lady in Montana who won a Better Homes and Gardens contest with this recipe!

Friday, October 14, 2011

SIMPLE FUDGE PEANUT BUTTER BLOSSOMS

1 pkg (12-oz) peanut butter chips
1 can (14-oz) sweetened condensed milk
finely chopped pecans
1 pkg (9-oz) chocolate kisses
Melt the peanut butter chips in the condensed milk in the top of a double boiler over hot water; stir until completely smooth. Turn mixture out into a 9-inch pan that has been sprayed with nonstick cooking spray to cool. Using your hands, shape the mixture into 1-inch balls and roll in the finely chopped pecans. Press a kiss candy into the center of each. Store in an airtight container once they are completely cooled.
Yield: approximately 48 blossoms.

BAKERS DELIGHT CANDIED APPLE PIE

3/4 cup sugar
1/4 cup all-purpose flour
1/2 tsp ground cinnamon
1/8 tsp nutmeg
1/4 tsp salt
6 cups peeled and thinly sliced Granny Smith apples
pastry for a 2-crust pie
2 tbsp butter, cut-up
2 tbsp lemon juice
Preheat oen to 400 degrees.
In a large bowl mix the sugar, flour, cinnamon, nutmeg, and salt together. Add the apples to the mixture and toss to coat well.
Line a 9-inch pie plate with a sheet of pastry and spoon the apple mixture into the pastry shell. Dot the top of the apples with the butter and sprinkle the lemon juice overall. Top filling with the second sheet of pastry, seal the edges, fluting as desired but sealing well. Cut air vents into the top crust.
Bake pie at 400 for 40 minutes or until golden brown. (Cover edges with foil strips if crust is beginning to get too brown.)

While cake bakes, make the following candy apple topping.
1/4 cup melted butter
1/2 cup brown sugar
2 tbsp whipping cream
1/2 cup chopped walnuts or pecans
In a microwave-safe glass measuring cup combine the butter, brown sugar, and whipping cream. Microwave on medium speed for 2 minutes; stir in the chopped nuts. Microwave on high for 1 minute. Spoon the topping over the hot pie and bake pie for another 2 minutes.

Serve pie while warm.


Wednesday, October 12, 2011

PEANUT BUTTER AND MILK CHOCOLATE CHIP MORSEL COOKIES

2 cups all-purpose flour
1/4 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

Tuesday, October 11, 2011

A HINT OF LEMON SUGAR COOKIES

This dough may be frozen for up to 3 months. Thaw in the refrigerator before using.
2 cups butter, softened
2 cups sugar
3 eggs
1 tbsp grated lemon peel
2 tsp vanilla extract
6 cups all-purpose flour
1 tsp baking soda
Using an electric mixer, cream the butter and sugar in a large mixing bowl. Add the eggs, one at a time, to the creamed mixture; beat well after each addition. Beat in the lemon peel and the vanilla extract.
Combine the baking soda with the flour and gradually add to the creamed mixture.
Divide the dough into thirds and shape each into a 10-inch roll. Wrap each roll separately in plastic wrap and refrigerate around 4 hours until firm. (Or see note above about freezing.)
Preheat oven to 350 degrees.
Unwrap dough and cut into quarter-inch slices. Place slices 2-inches apart on ungreased baking sheets. Bake at 350 degrees for 10 to 15 minutes or until edges are just lightly browned. Remove from baking sheets and cool on wire racks.
When cookies are cooled, frost with the following frosting, if desired.
FROSTING:
3 cups powdered sugar
3 tbsp butter, melted
1/4 cup milk
Food coloring, if desired
Candy sprinkles, if desired
In a bowl combine the powdered sugar, butter, milk, and food coloring, if using. Mix until combined well. Use to frost cookies.
Suggestions: Using a pastry bag or a zip-top bag with a small hole cut in the corner, design Christmas trees, Jack-0-Lanterns, Easter eggs, initials, names, etc on cookies.
Yield: Approximately 9 1/2 dozen cookies.


Monday, October 10, 2011

FROZEN DEEP CHOCOLATE ALMOND ANGEL CAKE

1 pint chocolate almond ice cream
1 pint vanilla ice cream
1 angel food cake
2 tbsp amaretto liqueur, optional
2 cups whipping cream
3 tablespoons chocolate syrup
1/3 cup grated semisweet chocolate
Allow ice creams to soften.
Place mixer beaters in a large bowl and refrigerate to chill.
Break the cake into 1-inch pieces. Scatter half the cake pieces in the bottom of a 13 x 9 x 2-inch freezer-proof baking dish. Brizzle with a tablespoon of the amaretto, if using. Spoon both of the ice creams, alternately, over the cake pieces. Smooth ice cream by using a rubber spatula. Cover ice cream with the other half of the cake pieces. Drizzle the other tablespoon of amaretto over cake pieces, if using. Cover the dish with aluminum foil and place in the freezer for 15 minutes.
Make a chocolate whipped cream by removing the bowl and beaters from the refrigerator. Pour the whipping cream into the bowl and beat until soft peaks form (tops will curl under when beaters are removd). This should take 2 to 3 minutes. Drizzle the chocolate syrup over the whipped cream. Continue to beat on high speed until stiff peaks form.
Remove the cake from the freezer and spread the whipped cream over the top of the cake completely. Cover again with the foil and return to the freezer for an hour or until hardened.
To serve, remove the dish from the freezer approximately 15 minutes before serving time. Sprinkle the grated chocolate over the top and spoon into serving dishes. Freeze any leftovers.
Yield: 16 servings.

NOTE: You can change ice creams to suit yourself.  Try Mint Chocolate Chip instead of the chocolate almond.  Omit the amaretto.  Grate Andes Candies or sprinkle mini chocolate chips over the top instead of the grated semisweet chocolate. 

PEANUT BUTTER MARSHMALLOW PUDDING

1 jar (7-oz) marshmallow creme
1/4 cup milk
1/2 cup chunky peanut butter
1 container (8-oz) plain yogurt
mini chocolate chips for garnish, if desired

Melt the marshmallow creme with the milk over low heat, stirring until smooth.  Add the peanut butter and stir until smooth.  Remove the mixture from the heat and allow to cool.  Fold in the yogurt and pour into 4 small individual dessert dishes.  Chill.  Garnish with the mini chocolate chips, if desired.

Yield: 2 cups or 4 1/2 cup individual servings.

Saturday, October 8, 2011

STRAWBERRY DELIGHT CAKE

1 box cake mix, white or yellow

Prepare according to the box directions. Bake in 9 x 13-inch baking pan according to the box directions.

1 large box strawberry jello
3 1/2 cups hot water
1 pkg (16-oz) frozen strawberries, partially thawed

Right before cake is finished baking dissolve the gelatin in the hot water, stirring gelatin is dissolved. Stir the strawberries into the hot gelatin mixture. After cake is removed from oven, poke holes in the cake and pour the gelatin mixture over the top of the cake. Allow cake to cool in pan.

2 envelopes Dream Whip topping mix
2 pkg (8-oz) cream cheese, softened
1/4 cup sugar

Whip the two packages of the whipped topping mix according to the package directions. Cut cream cheese into several pieces and whip into the whipped topping. Add the sugar whipping until dissolved.

4 LAYER BARS

1 box chocolate cake mix (yellow, if preferred)
1/2 cup butter, melted
1 egg
3 cups miniature marshmallows
1 cup M&M candies
1/2 cup chopped peanuts
Preheat oven to 375 degrees.
Lightly grease or spray with nonstick cooking spray a 13 x 9 x 2-inch baking pan; set aside.
In a mixing bowl, mix the cake mix, butter, and egg until combined; spread in the bottom of the prepared pan. Bake at 375 degrees for 16 to 20 minutes until a wooden toothpick inserted in the center comes out clean. Remove from the oven and immediately sprinkle the miniature marshmallows over the crust. Top with the M&M candies and then the peanuts. Bake another 2 to 3 minutes until the marshmallows begin to melt. Allow to cool completely then cut into 24 bars.
Note: Bars will cut easier if refrigerated for a half hour before attempting to cut. Spray knife with nonstick cooking spray. It will be easier to cut through the marshmallow layer.

Friday, October 7, 2011

SCANDINAVIAN ALMOND CRESCENTS

1 cup butter, softened
1 1/2 tsp almond extract
2 1/4 cups all-purpose flour
1/2 cup finely chopped toasted almonds
sifted powdered sugar

Beat the butter and a fourth cup of the powdered sugar until light and fluffy; blend in the almond extract. Add the flour, mixing well. Stir in the almonds. Shape level teaspoons of the dough into crescents; place on ungreased cookie sheets. Bake at 325 degrees 25 to 30 minutes until lightly browned. Immediately remove from the cookie sheets and cool for 5 minutes. Sprinkle lightly with more of the podered sugar.

Yield: Approximately 60 cookies (5 dozen)



Note: You can also shape the teaspoons of dough into balls and finish as above.

Thursday, October 6, 2011

CHOCOLATE RASPBERRY CHEESECAKE PIE

1 chocolate ready pie crust
2 (3-oz each) cream cheese bricks, softened
1 can (14-oz) sweetened condensed milk
1 large egg
3 tbsp lemon juice
1 tsp vanilla
1 cup fresh raspberries
2 squares (1-oz each) semi-sweet baking chocolate
1/4 cup whipping cream

Preheat oven to 350 degrees.

With an electric mixer, beat the cream cheese until fluffy; gradually beat in the sweetened condensed milk until smooth. Add the egg, lemon juice, and vanilla; mix well.

Arrange the raspberries over the bottom of the pie crust. Slowly pour the cream cheese mixture over the raspberries.

Bake the pie for 30 to 35 minutes, at 350 degrees, until the center is almost set. Allow to cool.

In a small saucepan over low heat, melt the baking chocolate in the whipping cream. Cook, stirring, until thickened and smooth. Remove from the heat. Spread this chocolate glaze over the cheesecake pie. Chill until serving time.

Just before serving, garnish each slice with two to three fresh raspberries and mint leaves, if desired.

Refrigerate any leftovers.


Wednesday, October 5, 2011

ROLLED PEPPERMINT COOKIES

1/2 cup solid shortening
1/2 cup granulated sugar
1 egg yolk
1 1/2 tsp vanilla extract
1 1/2 cups sifted all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
3 tbsp milk
1 tsp peppermint extract

Cream the shortening and sugar together until creamy. Blend in the egg yolk and vanilla extract.

Sift the flour, baking powder, and salt together into a small bowl. Add the flour mixture, alternately with the milk, to the creamed mixture beating to blend. Add the peppermint extract and mix in well. Chill the dough.

Roll chilled dough out to 1/8-inch thickness. Cut into desired shapes and place on very lightly sprayed baking sheets. Bake at 375 degrees for about 10 minutes until lightly browned. Do not overbake.

Yield: 2 dozen cookies

NOTE: If you wish, you can melt some white chocolate and dip half of each cookie in the chocolate then sprinkle tops of cookies with finely crushed peppermint candy. Or you can omit the chocolate and sprinkle tops of hot cookies with the finely crushed peppermint candy.





Tuesday, October 4, 2011

HONEY APPLE TORTE

1/3 cup honey
2 tbsp lemon juice
3 Granny Smith, Rome, or Winesap apples, peeled, each cut into 8 wedges
3/4 cup sugar
6 tbsp butter
1/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
1 tsp grated lemon rind
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
nonstick cooking spray
1 tbsp granulated sugar
1/2 tsp ground cinnamon

Preheat oven to 350 degrees.

In a large nonstick skillet combine the honey and lemon juice; bring mixture to a simmer over low heat. Add the apples and cook for 14 to 15 minutes until almost tender, stirring frequently. Remove from the heat and set aside.

In a large mixing bowl, beat the 3/4 cup of sugar, butter, brown sugar, and vanilla at medium speed until well blended (about 4 minutes). Add the eggs, one at a time, beating well after each. Beat in the lemon rind.

Lightly spoon the flour into measuring cup and level with a knife or your finger. Combine the flour, baking powder, and salt, using a whisk to blend well. Gradually add the flour mixture to the sugar mixture beating on low speed until blended.

Pour the batter into a 9-inch springform pan that has been sprayed lightly with the nonstick cooking spray. Using a slotted spoon remove the apples from the skillet and arrange in a spoke pattern atop the batter. Press apples gently into the batter. Combine the 1 tablespoon of sugar and the cinnamon; sprinkle evenly over the apples.

Bake at 350 degrees for 1 hour or until the cake springs back when lightly touched in the center with your fingertips. Cook in the pan, on a wire rack, until completely cooled. Run a thin knife around the edge then remove the sides of the pan. Cut into 10 wedges

Sunday, October 2, 2011

PUMPKIN COOKIES - 2

1 cup granulated sugar
1 egg
1 cup shortening
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp cinnamon
1 cup canned pumpkin
white icing for drizzle, optional

Preheat oven to 350 degrees.
Grease two cookie sheets; set aside.

In a large mixing bowl combine the sugar, egg, shortening, and vanilla until creamy.

Sift the flour, baking powder, baking soda, salt, and cinnamon together into a separate bowl. Stir the flour mixture into the sugar mixture; stir in the pumpkin.

Spoon the dough onto the prepared cookie sheets and bake at 350 degrees for 12 minutes. Allow to cool for 1 minute then remove to wire racks to cool completely.

Drizzle with icing, if desired.

Saturday, October 1, 2011

BUTTERSCOTCH PECAN TART

CRUST:
1 3/4 cups all-purpose flour
1/3 cup granulated sugar
1/4 tsp salt
1 stick butter, cold and cut into pieces
2 tbsp whipping cream
1 large egg yolk

Blend the flour, sugar, and salt together in a food processor. Add the butter to the processor; pulse until mixture resembles coarse meal. In a small bowl, whisk the cream and egg yolk together using a wire whisk. Add the cream/egg mixture to the processor and blend or pulse until moist clumps form. Using your hands, gather the dough into a ball and flatten into a disk. Wrap in plastic wrap and chill for an hour. (Dough can be made up to a day ahead and refrigerated. Let slightly soften at room temperature before trying to roll out.)

On a lightly floured surface, roll out the dough to a 14-inch circle. Transfer dough to a 9-inch tart pan that has a removable bottom. Press the dough firmly onto the bottom and up the sides of the pan. Pierce overall with a fork and freeze until firm; about 12 to 15 minutes.

Preheat oven to 350 degrees while the dough is in freezer. Line the crust with foil and fill with dried beans or use pie weights. Bake crust about 30 to 35 minutes at 350 degrees or until the sides are set and light golden in color. Remove foil with beans or the pie weights and bake about 15 minutes longer until the bottom is lightly browned and cooked through. Cool in pan on a wire rack. Do not turn oven off!

Filling:
6 tbsp butter
3/4 cup packed brown sugar
1/2 cup whipping cream
4 large egg yolks (save 2 whites)
2 tbsp all-purpose flour
1 tsp vanilla extract
2 large egg whites, room temperature
1/4 tsp salt
1 1/4 cups coarsely chopped toasted pecans, divided

Cook the butter in a small heavy skillet over medium-high heat until it begins to brown. This should take about 2 to 3 minutes. Add the brown sugar and cream; bring to a boil while whisking to blend. Boil mixture for a minute. Transfer the mixture to a medium bowl and allow to cool until lukewarm; stir occasionally. This should take approximately a half hour.

Whisk the egg yolks and flour together in another medium bowl until blendeded. Whisk in the vanilla extract. Gradually add this mixture to the lukewarm butterscotch mixture whisking until smooth.

Beat egg whites and salt with an electric mixer until soft peaks (curl under when mixer beaters are removed). Fold half the mixture into the butterscotch mixer until blended. Fold in the remaining egg whites until just blended.

Spread a cup of the pecans evenly over the bottom of the crust. Gently pour the filling evenly over the pecans. Sprinkle the remaining pecans over the top of the filling.

Bake at 350 degrees until set and a deep brown color. This will take 25 to 30 minutes (do not overbake). Cool in the pan for at least two hours before removing from the pan.

To serve: Remove the sides from the tart pan. Cut tart into 10 servings and top each serving with whipped cream.