Wednesday, October 31, 2012

CHOCOLATE CHIFFON PIE

1 envelope unflavored gelatin
1/4 cup cold water
2 squares (1-oz each) unsweetened baking chocolate
1/2 cup tap water
4 large eggs, separated
3/4 cup sugar
1/4 tsp salt
1 tsp vanilla
1 (9-inch) graham cracker crumb pie crust
whipped cream for garnish
chocolate curls for garnish, if desired

Sprinkle the gelatin over the cold water and allow to soften.

In a medium saucepan, melt the chocolate in the tap water, stirring constantly until smooth.  Remove from the heat and add the soften gelatin stirring until dissolved.

With electric mixer, beat the egg yolks.  Gradually add 1/4 cup of the sugar to the sugar and beat until light and fluffy.  Blend the egg yolk mixture into the chocolate mixture.  Stir in the salt and vanilla.  Allow to cool while you beat the egg whites.

While chocolate mixture cools, beat the egg whites until foamy all the way through.  Gradually add the remaining half cup of sugar and continue beating until stiff peaks form.  Fold the egg whites into the chocolate mixture.  Spoon the filling into the crust. 


Chill pie for 4 hours or until set.

To serve, garnish each piece with a dollop of whipped cream and some chocolate curls, if desired.

Tuesday, October 30, 2012

BASIC CREAM CHEESE POUNDCAKE

1 1/2 cups butter, softened
3 cups granulated sugar
1 brick (8-oz) cream cheese
6 large eggs
3 cups all-purpose flour
1/2 tsp baking powder

Preheat oven to 325 degrees.

In a large mixer bowl, cream together the butter, sugar, and cream cheese until light and fluffy.  Add the eggs, one at a time, beating well after each addition.

Add the flour and baking powder to the creamed mixture and mix together well.

Pour batter into a bundt or tube pan that has been sprayed with nonstick cooking spray; bake for 1 1/2 hours, or until a wooden toothpick inserted in the center comes out clean, at 325 degrees.

Remove cake from oven and allow to cool in the pan for 10 minutes before removing to a wire rack to cool completely.

Note: This cake freezes well so why not keep one in the freezer for unexpected occasions.

Yield: 12-16 slices


Monday, October 29, 2012

GERMAN CHOCOLATE COOKIES

1 box German chocolate cake mix
1 cup semisweet chocolate pieces
1/2 cup raw oats
1/2 cup raisins
1/2 cup canola oil
2 eggs, slightly beaten

Preheat oven to 350 degrees.

In a large mixing bowl combine the cake mix, chocolate pieces, oats, raisins, oil, and eggs until well blended.

Drop cookie dough onto ungreased cookie sheets by rounded teaspoonfuls.  Place cookies about 2-inches apart

Bake cookies for 7 to 9 minutes at 350 degrees or until the cookies are set.  Cool on cookie sheet for 1 minute.  Remove from baking sheets to wire racks to cool completely.


Yield: Approximately 5 1/2 dozen cookies.

Sunday, October 28, 2012

HOMEMADE CHOCOLATE SYRUP BROWNIES

1 stick butter, softened
1 cup granulated sugar
4 large eggs
1 can (16-oz) chocolate syrup
1 cup all-purpose flour
1 tbsp whole-wheat flour*
1 tsp vanilla extract
1 cup chocolate chips
1 cup chopped walnuts or pecans
Confectioners' sugar for garnish

In a mixing bowl lightly cream the butter and sugar.  Add the eggs and chocolate syrup, stirring until blended.  Add the flours, vanilla, chocolate chips, and nuts; blend together well.

Pour the batter into the prepared jelly roll pan and bake at 350 degrees for approximately 20 minutes or until done.  Do not overbake brownies.

Cool in the pan for 10 minutes, dust with powdered sugar, cut into squares and serve.  Store any
leftovers in a airtight container.


*May use all-purpose flour

Saturday, October 27, 2012

IRON SKILLET BAKED APPLE PANCAKE

1/4 cup (1/2 cup stick) butter
4 to 5 apples, depending on size, peeled, cored, thinly sliced
1/2 cup sugar
1/2 tsp ground cinnamon
6 large eggs, beaten
1 cup all-purpose flour
1 cup milk
1/2 tsp salt
maple syrup for serving

Preheat oven to 375 degrees.

Melt the butter in a 10-inch iron skillet; add the apple slices, sugar, and cinnamon.  Cook over medium heat while stirring until apples start to soften.

Blend the eggs, flour, milk, and salt in a mixing bowl; pour over the apple mixture in the skillet.

Bake in the skillet at 375 degrees for 30 minutes or until the pancake is puffed and tests done when you insert a wooden toothpick in the center.


Cut pancake into 6 equal servings and serve with the maple syrup.

Friday, October 26, 2012

SWEET PARTY MIX

6 cups Crispix cereal
2 cups thin pretzel sticks
1 cup pecan halves
1 cup plain almonds
1 lb almond bark
1 tbsp canola oil

Melt the almond bark in the microwave or over hot water; stir in the canola oil.

In a large heat-proof bowl, combine the cereal, pretzels, pecans, and almonds; mix together well.

Pour the melted almond bark over the cereal mixture and stir to coat well.  Pour the mixture out on a large sheet of aluminum foil and allow to cool.  Break the mixture up into bite-size pieces and place in zip-top food bags or airtight containers.

Thursday, October 25, 2012

OLD FASHION DATE-WALNUT TORTE

2 large eggs
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
2/3 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup chopped walnuts (pecans if you prefer)
1 cup chopped dates
whipped cream for serving
9 walnut (or pecan) halves for garnish

Preheat oven to 350 degrees.
Spray an 8-inch square baking pan with nonstick cooking spray; set aside.

Beat the eggs in a medium mixing bowl; gradually add both sugars and beat until well blended.

In measuring cup, combine the flour, baking powder, and salt; add to egg mixture and mix until completely moistened.  Stir in the chopped walnuts (or pecans) and the chopped dates.

Pour the batter into the prepared baking pan and bake at 350 degrees for 30 minutes.

Note: The top of the torte will have a crusty appearance but the inside will be chewy.

To serve, cut the torte into 9 squares.  Top each square with a spoonful of whipped cream and top with a walnut or pecan half.

Note: This is an excellent choice for a brunch dessert.

Wednesday, October 24, 2012

EARLY 1980s APPLE-DATE BREAD

1 1/2 cups all-purpose flour
1 1/2 cups whole-wheat flour
1 cup granulated sugar
1 tbsp baking powder
1 1/2 tsp salt
1 cup flaked coconut
1 1/2 cups milk
1 egg, lightly beaten
1 cup finely chopped apples
1 cup diced dates

Mix the flours, sugar, baking powder, and salt together in a large mixing bowl; stir in the flaked coconut.

In another bowl combine the milk with the egg and add to the flours mixture; blend well.  Stir in the
apples and dates.

Spoon the batter into the prepared loaf pan and bake at 350 degrees for 1 hour and 15 minutes or until bread tests done.

Remove from oven and cool in pan for 2 - 5 minutes then gently remove from pan and cool completely on a wire rack

Monday, October 22, 2012

OVEN CARAMEL CORN FROM PAULA DEEN

7 to 8 quarts popped popcorn
2 cups unsalted peanuts, shelled pumpkin seeds, and/or sunflower seeds
1 cup light brown sugar
1 cup (2 sticks) butter or margarine
1 teaspoon salt
1/2 cup light corn syrup
1 teaspoon maple-flavored pancake syrup
1 teaspoon vanilla extract
1 teaspoon baking soda

  1. Preheat oven to 250 degrees.  Spray rimmed cookie sheets or jelly roll pans with vegetable oil cooking spray.
  2. Place the popcorn and your choice of nuts and/or seeds into a very large bowl.  In a medium saucepan, combine the sugar, butter, salt, syrups, and vanilla.  Bring to a boil over medium-high heat and continue boiling for 5 minutes, stirring constantly.  Remove from the heat and add the baking soda.  The mixture will bubble up.  Stir vigorously until the mixture is smooth.
  3. Pour the hot syrup over the popcorn mix.  Stir until the popcorn is coated.  This is messy; take your time and use a long-handled spoon.
  4. Spread the coated popcorn in the prepared pans.  Bake for 1 hour, stirring several times.  The mixture will be very sticky.
  5. Remove the popcorn from the oven and allow to cool for 15 minutes.  Break big hunks apart while the mixture is cooling.  When cooled, the sugars will have candy-coated the popcorn.  Store in large airtight plastic containers.
Ms. Deen suggests placing approximately 2 cups of this mixture in a clear bag and tying with a decorative ribbon for gift-giving.


Linda's personal note:  Your very large bowl should be heatproof.  Pouring the hot syrup into a plastic or Tupperware bowl could ruin your bowl.

Saturday, October 20, 2012

PINEAPPLE-CIDER WASSAIL

4 cups unsweetened pineapple juice
1 can (12-oz) apricot nectar
2 cups apple cider
1 cup orange juice
6 (1-inch each) pieces cinnamon sticks
1 tsp whole cloves
fresh orange slices for garnish, if desired

Combine all the ingredients together in a large saucepan and bring to a boil over medium-high heat.  Reduce the heat to simmer and cook for 15 minutes.  Strain mixture into a large punch bowl or a heat-proof pitcher.  Serve hot.  Garnish with orange slices, if desired.


Friday, October 19, 2012

Walnut-Pear Coffee Cake

1/4 cup butter, softened
1/2 cup sugar
1/2 tsp vanilla extract
1 large egg
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sour cream
1 1/2 cups peeled, diced pear
Nut topping (recipe below)

Preheat oven to 350 degrees.
Spray an 8-inch square baking pan with nonstick cooking spray; set aside.

In large mixer bowl, cream the butter and sugar until light and fluffy.  Beat in vanilla and egg until smooth.

In another bowl, mix together the flour, baking soda, baking powder, and salt; add to the butter mixture alternately with the sour cream, beating just to blend after each addition.  Fold in the pears.  Spread the mixture into the prepared pan.  Sprinkle the nut topping evenly over the mixture and bake at 350 degrees for 40 to 45 minutes or until a wooden toothpick inserted in the center comes out clean and the topping is lightly browned.

NUT TOPPING:
1/2 cup light brown sugar
3/4 tsp ground cinnamon
2 tbsp butter, softened
1/2 cup chopped walnuts

Mix the brown sugar, cinnamon, and softened butter until combined.  Stir in the walnuts and sprinkle over the top of the cake batter before baking.

Yield: 9 - 12 squares

Thursday, October 18, 2012

COCONUT/PECAN TOPPED SWEET POTATO PIE

1 unbaked pie crust
1 1/4 cups granulated sugar
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
2 eggs
1 can (12-oz) evaporated milk
1 tsp vanilla
1 1/2 cups cooked sweet potatoes, mashed

Preheat oven to 425 degrees.

Combine the sugar, cinnamon, and nutmeg together in a large mixing bowl.

In a small mixing bowl beat the eggs; add the evaporated milk and the vanilla.  Pour this mixture into the sugar/spice mixture.  Stir in the mashed sweet potatoes and beat until well combined and smooth.

Pour the filling into the prepared pie crust and bake at 425 degrees for 15 minutes.  Reduce oven to 350 degrees and bake another 30 minutes.  Use a pie shield or ring of aluminum foil over the edge of crust if it starts to become too brown.

TOPPING:
1/3 cup unsalted butter
1/3 cup flour
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/2 cup shredded coconut
whipped cream for serving

While pie bakes, prepare the topping by combine the topping ingredients to make a crumbly topping.
Sprinkle over the entire top of the pie and continue baking at 350 degrees for another 12 to 15 minutes or until the topping is a golden brown.


Remove from oven to a wire rack to cool completely before cutting to serve.  To serve, top with a dollop of whipped cream, if desired.

Store leftovers in the refrigerator.


Wednesday, October 17, 2012

PUMPKIN CHEESECAKE WITH PECANS

CRUST:
1 cup graham cracker crumbs
1 tbsp granulated sugar
4 tbsp butter, melted

Combine all crust ingredients until well blended.  Press the mixture onto the bottom of a 9-inch springform pan and refrigerate while you make the filling.

FILLING:
Preheat oven to 350 degrees.

2 pkg (8-oz each) cream cheese, softened to room temperature
3/4 cup sugar
1 can (16-oz) pumpkin
1 1/4 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp salt
2 eggs

In a large mixing bowl, beat the cream cheese and sugar until well blended.  Beat in the pumpkins, cinnamon, ginger, nutmeg, and salt.  Add the eggs, one at a time, and beat well after each one.  Pour the filling onto the chilled crust.  Bake at 350 degrees for 50 minutes.

TOPPING:
2 cups sour cream
2 tbsp granulated sugar
1 tsp vanilla
pecan halves

Combine the sour cream, sugar, and vanilla.  Spread mixture over the filling and bake 5 minutes.
Remove from oven and cool on a wire rack.  Refrigerate overnight before serving.

Before serving add a pecan half for each slice of cheesecake.

Yield:12-16 slices

Note: This is an old Reiman's Publications Recipe.

Tuesday, October 16, 2012

OLD-FASHION VANILLA WAFER FRUITCAKE

1/2 lb candied cherries
1/2 lb candied pineapple slices
1 lb mixture of walnuts and pecans
1 lb vanilla wafers
1/4 lb raisins
2 large eggs
1/2 cup sugar
1/4 tsp salt
1 can (5-oz) evaporated milk

Preheat oven to 325 degrees.
Line an angel food cake pan (tube pan) with waxed paper; set aside.

Reserve 4 whole cherries, two pineapple slices and 16 nut halves for garnish; chop the remaining fruits and nuts.

Crush the vanilla wafers into fine crumbs and combine with the chopped fruits, nuts, and raisins; set aside.

In a large mixer bowl, beat the eggs well.  Stir in the sugar, salt, and evaporated milk.  Combine the vanilla wafer mixture with the egg mixture.  Pack the mixture into the paper-lined cake pan.  Decorate the top with the reserved fruits and nuts.

Bake cake at 325 degrees for 45 minutes.  Remove from oven and let stand for 10 minutes.  Run a sharp knife around the edge and gently remove cake from pan and invert onto a wire rack so the decorations are on top.


This cake improves with age and it may also be made ahead, wrapped well and frozen.

Yield: 36 to 30 thin slices

Monday, October 15, 2012

HOMEMADE CHOCOLATE CARAMEL SAUCE

This is an old recipe from Kraft Foods and the picture is from Kraft Foods, too.

1 bag (14-oz) caramels
1 pkg (8-squares) Semi-Sweet chocolate
1 can (12-oz) evaporated milk
1 cup Touch of Butter spread

Microwave ingredients in 2-quart microwave-safe bowl on High 6 to 8 minutes or until caramels are almost completely melted, stirring every 2 minutes.

Beat with an electric mixer until smooth; cool.

Yield: 4 cups



May be kept in refrigerator for up to 3 weeks.
 
Place 1 cup in a small decorative jar or 2 cups into a pint jar, tie with a pretty ribbon and give as a gift.

Variation: For Fudge Caramel Sauce, increase chocolate to 12 squares.

Saturday, October 13, 2012

PECAN-PRALINE SAUCE

This sauce is great over ice cream, brownies, crepes, pancakes, etc.  It can be made 2 or 3 days ahead of serving and just reheated at serving time.

1 cup firmly packed brown sugar
1 stick butter
1/2 cup half-and-half cream
1/2 tsp vanilla
1/4 cup finely chopped pecans

In a small saucepan, over medium heat, bring the brown sugar, butter, and cream to a boil while stirring constantly.  Cook for 1 minute, stirring constantly.  Remove from the heat and stir in the vanilla and pecans.  Allow to cool slightly before serving but it should be served warm.

Yield: approximately 1 pint.

Friday, October 12, 2012

EASY CUTOUT COOKIES & ICING

2 sticks butter
1 1/2 cups confectioners' sugar
1 large egg
1 tsp vanilla extract
2 3/4 cups flour
1/2 tsp baking soda
1/2 tsp cream of tartar

Using electric mixer, beat butter and sugar together until light and fluffy; blend in the egg and vanilla extract.

Combine the flour, baking soda, and cream of tartar mixing together well.

Add the flour mixture to the butter mixture; mix well.

Divide the dough into thirds; flatten each to a 1-inch thickness.  Wrap in plastic wrap and refrigerate overnight.

Preheat oven to 350 degrees.

On a lightly floured surface roll out 1/3 of the dough (1 wrapped package) to a thickness of 1/8-inch.  Cut with desired cookie cutter that have been lightly dipped in flour.  Place cookies on cookie sheets and bake at 350 degrees for 7 to 8 minutes or until the bottoms of the cookies are a lightly browned.

Decorate or frost with the frosting below:

ICING FOR COOKIES
3 cups confectioners' sugar
4 to 5 drops of milk
food coloring as desired

Mix the confectioners' sugar with 4 drops of the milk until well blended.  Add the remaining milk if needed to reach spreading or piping consistency.

Yield: Approximately 6 dozen 2-inch cookies and 1 1/3 cups frosting.





Wednesday, October 10, 2012

FRUIT & NUT DROP COOKIES

3/4 cup firmly packed brown sugar
1 stick butter, softened
1 large egg
1 cup all-purpose flour
1/4 cup whole-wheat flour
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp ground cinnamon
pinch of salt
1 cup diced candied pineapple
1 cup mixture of red and green candied cherries - do not chop
8-oz chopped dates
1 cup semisweet chocolate chips
1/2 cup whole hazelnuts
1/2 cup pecan halves
1/2 cup coarsely chopped walnuts

Preheat oven to 325 degrees.
Lightly grease cookie sheets; set aside.

In a large mixer bowl, cream the brown sugar and butter; add the egg and beat until light and fluffy.  Mix in the flours, vanilla, baking soda, cinnamon, and salt until blended.

Using a wooden spoon or silicone spatula, stir in the fruits and nuts. 

Drop by rounded teaspoonsful 2-inches apart on the prepared baking sheets.

Bake at 325 degrees for 15 to 20 minutes or until firm and lightly browned around the edges.


Remove cookies to wire racks to cool completely.

Yield: Approximately 8 dozen cookies.

Tuesday, October 9, 2012

SPICED CRANBERRY CIDER from BH&G

5 cups apple cider or apple juice
5 cups cranberry juice
1 1/2 cups guava juice or mango nectar
1/4 cup lime juice
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
Honey (optional)
Lime slices (optional)
 
In a 4-quart Dutch oven, combine apple cider, cranberry juice, guava juice, lime juice, ginger, cinnamon, and allspice. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally. If desired, sweeten to taste with honey.
To serve, ladle into mugs. If desired, garnish with lime slices.
 
 
  • Servings Per Recipe 8,
  • Calories 182,
  • Carbohydrate (gm) 46,
  • Sugar, total (gm) 43,
  • Vitamin C (mg) 52,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Sodium (mg) 28,
  • Potassium (mg) 217,
  • Calcium (DV %) 10,
  • Iron (DV %) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

  •  
    NOTE: Recipe and picture from Better Homes & Gardens

    Monday, October 8, 2012

    CHOCOLATE CHIP-FUDGE CUPCAKES

    1/2 cup granulated sugar
    3/4 cup butter, softened
    3 large eggs
    1 tsp vanilla extract
    3/4 cup all purpose flour
    2 tbsp whole-wheat flour
    1/2 tsp baking soda
    1/4 tsp salt
    3/4 cup buttermilk
    12-oz semisweet baking chocolate, melted
    1 pkg (12-oz) semisweet chocolate mini chips

    Preheat oven to 350 degrees.
    Line 24 muffin cups with paper baking liners; set aside.

    Cream the butter and sugar together in a large mixer bowl until fluffy.  Add the eggs and vanilla extract, beating until well blended.

    Combine the flours, baking soda, and salt together in a small bowl.

    Alternately add the flour mixture, buttermilk, and melted chocolate to the butter-sugar mixture.  Beat mixtures until well blended.  Stir in the mini chocolate chips.

    Spoon batter into the lined muffin cups filling each about 2/3 full.  Bake at 350 degrees for 18-22 minutes or until a wooden toothpick inserted in the centers comes out with a few crumbs clinging to it. 

    Cool cupcakes in the pans for 10 minutes.  Remove to wire racks to cool completely.


    Frost with your favorite fudge or vanilla frosting and garnish with more mini chocolate chips, etc, if desired.

    Sunday, October 7, 2012

    LOWFAT CHOCOLATE & RASPBERRY CHEESECAKE

    Crust:
    1 cup finely crushed chocolate graham crackers
    1 large egg white, lightly beaten

    Preheat oven to 350 degrees. 
    Spray a 9-inch springform pan with nonstick cooking spray.
    Remove 3 large eggs from refrigerator.

    Combine the graham crackers and egg white in a small bowl until thoroughly combined.  Press mixture onto the bottom of the prepared springform pan.  Bake at 350 degrees for 6-7 minutes.  Allow to cool while making filling.

    Filling:
    1/2 cup baking cocoa powder
    1 1/3 cups sugar, divided
    4 tbsp flour, divided
    1 oz grated semisweet choclate
    3 blocks (8-oz each) reduced-fat cream cheese
    8 oz fat-free sour cream
    3 large eggs, room temperature
    1 tsp vanilla extract
    1 tsp chocolate extract
    1 cup fresh raspberries

    Combine cocoa, the 1/3 cup of sugar, 3 tablespoons of the flour, and the grated chocolate in a small mixing bowl; set aside.

    Mix the cream cheese, sour cream, eggs, and the remaining cup of sugar in a food processor until until smooth.  Add the chocolate mixture, the vanilla extract, and chocolate extract; blend until smooth.

    Toss the raspberries in the last tablespoon of the flour to coat then gently stir into the filling mixture.  Pour into the cooled crust.  Bake cheesecake at 350 degrees for 1 hour or until the center is just set.  Allow to cool completely at room temperature then cover and refrigerate overnight.

    Drizzle:
    1/2 oz dark chocolate
    1 1/2 tsp butter

    In a small microwave-safe bowl or cup, melt the chocolate and butter together.  Whisk until smooth then drizzle over the cake before serving.

    Garnish with some fresh raspberries, if desired.

    Yield: 12 servings
    Per serving: 332 calories, 37 g carbs, 10 g protein, and 27 grams fat (10 saturated) 
    Note: This recipe is a make over of the Cheesecake Factory's 1,090 calories, 45 g saturated fat Chocolate Raspberry Truffle Cheesecake.

    Saturday, October 6, 2012

    PUMPKIN STICKY BUNS

    2 cups pecan halves and/or big pieces, toasted*
    1 stick butter, melted
    1/2 cup firmly packed brown sugar
    2 tbsp corn syrup
    2 1/2 cups all-purpose flour
    1 cup whole-wheat flour
    3 cups sugar
    1 tsp baking soda
    1 tsp salt
    1 tbsp pumpkin pie spice
    1 can (15-oz) pumpkin
    1 cup canola oil
    4 large eggs
    2/3 cup water

    Preheat oven to 350 degrees.
    Lightly grease 24 muffin cups; set aside.

    In a small bowl combine the melted butter, brown sugar, and corn syrup.  Spoon 1 heavy teaspoonful of this mixture into each of the prepared muffin cups, top with 1 rounded tablespoonful of the toasted pecans; set aside.

    In a large mixing bowl, stir together the two flours until well blended.  Stir in the sugar, baking soda, salt, and pie spice.  When well blended, make a well in the center.

    In another bowl, using a wire whisk, blend together the pumpkin, canola oil, eggs, and water.  When mixture is whisked together, pour into the well of the dry ingredients; stir just until all the dry ingredients are moistened.

    Spoon the batter over the pecans in the muffin cups.  Fill each cup about 3/4 full.  Bake at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in the centers comes out clean.

    As soon as buns are removed from the oven, invert the pans to release muffins.  Spoon any topping remaining in cups over the tops of the muffins.  Allow to cool on wire racks for 5 minutes before attempting to taste as the sticky mixture will be very hot.


    Yield: 2 dozen buns.



    Friday, October 5, 2012

    COCONUT AND VANILLA WAFER CAKE

    The vanilla wafers in this cake replace the flour.

    2 sticks butter softened
    2 cups granulated sugar
    6 large eggs
    1 box (12-oz) vanilla wafer cookies, crushed
    1/2 cup milk
    1 1/2 cups flaked coconut
    1 cup chopped pecans
    additional coconut for garnish, if desired

    Preheat oven to 350 degrees.
    Grease a flour a 10-inch tube pan with removable bottom; set aside.

    Cream the butter and sugar together in large mixer bowl; add the eggs, one at a time beating well after each one until mixture is light and fluffy.

    Alternately add the cookie crumbs and the milk.  Gently fold in the coconut and pecans.  Pour the batter into the prepared tube pan.

    Bake cake at 350 degrees for 1 hour then test for doneness.  Will probably need another 15 minutes.

    Cool cake in the pan for 15 minutes before gently removing to a cake plate.  Sprinkle additional coconut on top of cake, if desired. Allow cake to cool completely.

    To serve, slice cake and top slices with ice cream, if desired.

    Yield: 12 servings.





    Thursday, October 4, 2012

    VANILLA CHOCOLATE CHIPPERS

    2 1/4 cups all-purpose flour
    1 cup whole-wheat flour
    1 tsp baking soda
    3/4 tsp salt
    1 cup butter, softened
    1/2 cup canola oil
    1 1/4 cups granulated sugar
    1 cup firmly packed brown sugar
    2 large eggs
    4 tsp vanilla extract
    12-oz semisweet chocolate chips
    1 cup chopped pecans, optional

    Preheat oven to 375 degrees.

    In a medium bowl combine the two flours, baking soda, and salt. 

    In a large mixer bowl, beat the butter, oil, granulated sugar, and brown sugar together until light and fluffy.  Add the eggs and vanilla and mix together well.

    Gradually beat the flour mixture into the butter mixture using low speed until well combined.  Stir in the chips and pecans.

    Drop dough by tablespoons 2-inches apart on ungreased cookie sheets.

    Bake cookies at 375 degrees 8 to 10 minutes or until lightly browned.  Remove from oven and allow to cool 1 minute on the cookie sheets.  Remove to wire racks to cool completely.

    Yield: Approximately 60 cookies


    Monday, October 1, 2012

    YUMMY PEAR HONEY

    7 cups ripe pears, cored and chopped (8 large pears)
    4 cups sugar
    1 can (15 1/4-oz) crushed pineapple in juice, drained

    Place pears in a food processor and proccess until finely chopped.

    Combine the pears and the sugar in a large heavy-duty Dutch oven.  Bring to a boil, stirring frequently, over medium heat and cook until sugar is dissolved.  Reduce the heat to low and cook, stirring occasionally, 45 minutes or until mixture is thickened.

    Add pineapple to the mixture and cook at a simmer for 5 minutes. 

    Spoon the mixture into hot jars and add lids to seal.  Be sure to refrigerate any jars that do not seal and keep refrigerated after opening.


    CANDY CORN POPCORN MIX

    24 cups popped popcorn
    2 cups pecan halves
    2 sticks butter
    2 cups firmly packed brown sugar
    1/2 cup molasses
    1 tsp salt
    1 tsp vanilla extract
    1 tsp apple pie spice
    1/2 tsp baking soda
    25-ounces candy corn

    Preheat oven to 250 degrees.

    Lightly spray a large roasting pan with nonstick cooking spray.  Combine the popcorn and pecans in the prepared pan.

    Melt the butter in a large heavy saucepan over medium-high heat.  Stir in the brown sugar, molasses, and salt.  Bring to boil while stirring constantly; boil 5 minutes without stirring.

    Remove saucepan from the heat and stir in the vanilla, pie spice, and baking soda.  Mixture will foam when baking soda is added.  Pour syrup over the popcorn mixture and stir in well coated.

    Bake at 250 degrees for 1 hour, stirring every 15 minutes.  Spread on lightly sprayed aluminum foil and allow to cool.

    Sprinkle the candy corn over the cooled popcorn mixture.  May be stored in an airtight container or bagged for gifting.