Saturday, August 31, 2013

DEEP-DISH PUMPKIN PIE

1 3/4 cups flour
1/3 cup firmly packed brown sugar
1/3 cup granulated sugar
1 cup cold butter, cut-up
1 cup chopped walnuts or pecans
2 cups (1-16 oz can) pumpkin
1 can (14-oz) sweetened condensed milk
2 eggs
1 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp salt

Preheat oven to 350 degrees.

In a medium bowl combine the flour and both sugars; cut in the butter until crumbly.  Stir the nuts into the mixture; reserve 1 cup.  Press the remainder of the mixture onto the bottom and halfway up the sides of a 12 x 7-inch baking dish.

In large mixer bowl, combine pumpkin, milk, eggs, cinnamon, allspice, and salt; mix well.  Pour mixture into the prepared baking dish.  Top with the reserved crumb mixture.

Bake at 350 degrees for 55 minutes or until golden brown.  Cool before cutting into squares.



Serve with ice cream.

Refrigerate leftovers.

Thursday, August 29, 2013

BUCKEYE BROWNIES

I got this recipe from my friend and baker extraordinaire Patti Crane.
Buckeye Brownies

For Brownie:

19 1/2 ounce package of brownie mix
egg
vegetable oil
water
or whatever the package calls for

Prepare and bake brownie mix in a greased 13"x9" baking pan according to package directions. Let cool.


For Middle Layer:

2 cups powdered sugar
1/2 cup butter, softened
1 (8 ounce) jars creamy peanut butter

Mix powdered sugar, 1/2 cup butter and peanut butter.
Mix well and spread over cooled brownies.
Chill for one hour.

For Top Layer:

1 (6 ounce) packages semi-sweet chocolate chips
6 tablespoons butter, softened

Melt together chocolate chips and remaining butter in a saucepan over low heat, stirring occasionally until melted.
Spread over brownies.
Let cool; cut into squares.

Wednesday, August 28, 2013

CONNIE'S DANISH HEIRLOOM CAKE

I got this recipe from a friend, Anna DeLong.  I have left the facebook information at the bottom.

Connie's Danish Heirloom Layer Cake

Ingredients:
1/2 cup vanilla yogurt
1/2 cup sour cream
1 cup of sugar
pinch salt
1 egg
1/2 tsp. baking soda
1 tsp. baking powder
1 + 1/2 cups flour
1 tsp. vanilla

1 pint whipping cream - whipped and sweetened with 1 Tbsp. icing sugar
1 - 2 pounds sliced slightly sweetened strawberries - or fruit of choice

Directions:
In a medium bowl, mix together with a whisk or wooden spoon, yogurt, sugar, sour cream, egg, salt, baking soda, baking powder. Add flour and vanilla. 

Grease or spray 3 - 9" layer pans and divide batter evenly between pans. (the batter will seem skimpy....but spread as evenly as you can with a spatula in each pan - layers will rise on baking). 

Bake at 350 oven (325 if using Convection oven 325 oven) Bake for only 10 - 12 minutes....till Very Light Brown. Cool on racks...and remove from pans with a plastic spatula onto racks to finish cooling as soon as you can handle the cakes. 
IMPORTANT: Do NOT over bake!! If not using immediately - put wax paper between layers, cover with plastic and refrigerate or freeze till ready to assemble cake. 

Layer cake layers: 1/3 sweetened whipped cream and 1/2 sweetened sliced strawberries, or fruit of choice - then 1/3 sweetened whipped cream and 1/2 berries. Last layer - just sweetened whipped cream. Decorate with berries.

This cake tastes even better the next day and the day after that....if there is any left!! The Trick is Not to Over bake the layers...or it will be dry and not nice and moist. 
This will soon become Your Favorite Family Cake too!!

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Tuesday, August 27, 2013

SNICKERDOODLE BREAD

This recipe first came to my attention by a friend in Indiana.

2 1/2 cups all-purpose flour
2 tsps baking powder
1/2 tsp salt
2 tsps ground cinnamon
1 cup butter, softened
2 cups granulated sugar
3 eggs
1 tsp vanilla extract
3/4 cup sour cream
1 pkg (Hershey's) cinnamon chips
3 tbsps granulated sugar
3 tsps ground cinnamon

Preheat oven to 350 degrees.

In mixer bowl cream the butter, 2 cups sugar, salt, and 2 teaspoons of cinnamon until creamy and smooth; beat in the eggs. Add the vanilla extract and sour cream.

Combine the flour and baking powder; slowly add to the creamed mixture just until blended.  Stir the cinnamon chips into the batter and set aside.

Spray 4 miniature loaf pans with nonstick cooking spray and fill each about 2/3s full of the batter.

In a small bowl combine the 3 tablespoons of granulated sugar with the 3 teaspoons of ground cinnamon; sprinkle evenly over the 4 loaves.

Bake at 350 degrees for approximately 35 minutes or until a wooden toothpick inserted in the centers comes out clean.

Cool on wire racks for a couple of minutes then remove from pans and cool completely on the wire rack.



Friday, August 23, 2013

DARK CHOCOLATE BUTTERMILK BUNDT CAKE

2 cups all-purpose flour
2 cups granulated sugar
1/2 cup vegetable shortening (or coconut oil)
3/4 cup water
3/4 cup buttermilk
1 tsp baking soda
1 tsp salt
1 tsp vanilla
1/2 tsp baking powder
2 eggs
4 squares (1-oz each) unsweetened chocolate, melted & cooled
powdered sugar for dusting

Heat oven to 350 degrees.
Grease and lightly flour a 12-cup bundt cake can; set aside.

In large mixer bowl combine all ingredients except powdered sugar and beat on low speed while scraping the bowl constantly for half a minute.  Turn speed to high and beat, scraping bowl occasionally, for 3 minutes; pour batter into the prepared pan.

Bake at 350 degrees approximately 50 minutes or until a wooden pick inserted in the center comes out clean.

Cool cake in pan on a wire rack for about 10 minutes.  Remove to wire rack to cool completely.

Place the cooled cake on cake plate and dust with powdered sugar.



Wednesday, August 21, 2013

PIONEER BAKING MIX FRUIT COBBLER WITH ADDITIONS

I saw this recipe on the Just A Pinch Recipe page and thought it interesting how Michele Rodriguez Meier did some add-ins to improve the recipe.  Anxious to try this.

Note from Ms Meier:   got this recipe off the back of a pioneer original baking mix box! It is so good! We like a thick crust so I double that recipe and I add 1 tbsp of cornstarch and 3/4 cup of sugar to the blueberries. The cornstarch keeps it from being to soupy. You can use frozen blueberries. Enjoy!

Sunday, August 18, 2013

PUMPKIN DUMP CAKE

Saved this recipe for my grandson Dustin who absolutely loves anything pumpkin.  I am going to make a diabetic version of this by using 3/4 cup of Splenda brown sugar blend instead of the brown sugar and using a box of sugar-free cake mix.  I will use pecans rather than graham cracker crumbs.  Anxious to try this!

Pumpkin Dump Cake
Ingredients
1 15 oz can Pumpkin Puree
1 10 oz can Evaporated Milk
1 cup light brown sugar
3 eggs
3 tsp pumpkin pie spice
1 box yellow cake mix
1 cup (2 sticks) butter melted
1 cup coarsely crushed graham crackers or pecans
1/2 cup toffee bits (optional)

How to Make
Preheat oven to 350
Spray a 9×13 baking pan lightly with cooking/baking spray
In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine.
Pour into your prepared pan.
Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips.
Pour your melted butter evenly on top.
Bake for 45-50 minutes until center is set and edges are lightly browned.


Notes
serve with ice cream or whipped cream

Recipe from Cookies and Cups

Friday, August 16, 2013

ROCKY ROAD BROWNIES

2/3 cup unsweetened baking cocoa
1/3 cup all-purpose flour
1/2 tsp baking powder
1/8 tsp salt
1/3 cup canola oil
1/3 cup granulated sugar
1/3 cup packed light brown sugar
4 egg whites, lightly beaten
2 tsps vanilla extract
1/2 cup finely chopped walnuts
1/4 cup mini chocolate chips
1/2 cup miniature marshmallows

Preheat oven to 350 degrees.
Line an 8-inch square baking pan with nonstick foil (or lightly spray regular foil with nonstick cooking spray), leaving edges hanging over the pan for handles.

In a medium bowl combine the cocoa, flour, baking powder, and salt; set aside.

In a large bowl whisk together the oil, sugars, egg whites, and vanilla; stir in the cocoa mixture.  Spoon batter evenly into the prepared pan.  Sprinkle the walnuts evenly over the batter.

Bake at 350 degrees for 25 minutes.  Scatter the chocolate chips and marshmallows over the top.  Bake another 5 minutes.

Remove from oven and cool completely on a wire rack.

To slice, coat a sharp knife with cooking spray and cut with a rocking motion into 25 squares.

Note: This is another of the recipes I got from an old Family Circle Magazine, one of my favorite recipe sources for over 50 years.

Thursday, August 15, 2013

STRAWBERRY PRETZEL SALAD

3 cups finely crushed pretzels
1/2 cup sugar
3/4 cup butter, melted
1 block (8-oz) cream cheese, softened
1 cup sugar
1 carton (8-oz) frozen whipped topping, thawed
2 pkgs (10-oz each) frozen strawberries in syrup, thawed
2 boxes (3-oz each) strawberry gelatin
2 cups boiling water

Crust:
In a medium bowl combine the pretzels crumbs and the half-cup of sugar.  Add the melted butter and stir well to combine.  Press the pretzel mixture into an ungreased 3-quart baking dish.  Bake for 10 minutes. Cool in the dish on a wire rack.

In a large bowl combine the cream cheese and the cup of sugar; beat with an electric mixer on medium speed until well mixed.  Slowly beat in the whipped topping.  Spread mixture over the cooled crust.

In a separate large bowl, combine the strawberries and gelatin.  Stir in the boiling water and stir 2 minutes or until the gelatin is completely dissolved.  Carefully pour over the cream cheese layer.  Cover and chill 4 to 24 hours or until set.

Wednesday, August 14, 2013

MOCHA WALNUT TART

1 (9-inch) unbaked pie shell
2 (1-oz each) squares unsweetened chocolate
1/4 cup butter
1 can (14-oz) sweetened condensed milk
1/4 cup water
2 eggs, well beaten
1/4 cup coffee-flavored liqueur
1 tsp vanilla
dash of salt
1 cup walnuts, toasted and chopped
Whipped cream for garnish
Chocolate curls for garnish, if desired

Preheat oven to 350 degrees.

In a medium saucepan over low heat, melt the chocolate with the butter.  Stir in the milk, water, and eggs; mix well.  Remove from heat.

Stir the liqueur, vanilla, and salt into the chocolate mixture; pour into the pie shell that has been fitted into a tart pan.  Sprinkle the walnuts over the top.

Bake at 350 degrees for 40 to 45 minutes or until the center is set.

Cool on a wire rack.

Garnish with whipped cream and chocolate curls, if desired, before serving.

Serve warm or chilled - good either way!


Tuesday, August 13, 2013

DOUBLE CHOCOLATE COOKIES - YUM!

2 cups all-purpose flour
1/2 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
12-oz milk chocolate
3/4 cup unsalted butter
3/4 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsps vanilla extract

Heat oven to 375 degrees.

Whisk together the flour, cocoa, baking soda, and salt in a medium bowl.

Coarsely chop half of the chocolate and finely chop the other half.

Microwave the coarsely chopped chocolate with the butter for 1 minute, stirring after 30 seconds. Microwave another 15 seconds if necessary to melt all the chocolate, stir until smooth.

Transfer the melted chocolate to mixer bowl; add sugar, eggs, and vanilla; beat until well combined.  Reduce speed to low and gradually beat in the flour mixture.  Stir in the finely chopped chocolate.

Drop by heaping tablespoonfuls of dough, about 2-inches apart, onto ungreased baking sheets.

Bake at 375 degrees 9 to 11 minutes or until set.  Allow to cool on the baking sheets on wire racks for 2 minutes before transferring to the wire racks to cool completely.


Note:  This is an old Family Circle magazine recipe.


Monday, August 12, 2013

ALMOND JOY BROWNIE BITES

Almond Joy has long been one of my favorite candy bars.  I saw this recipe posted recently on a friend's facebook page and knew I had to save it.  I will work on this so I can make a diabetic version.  But here is the original for you who don't have to worry about blood sugar readings!

Almond Joy Brownie Bites

Ingredients:
1 box of family size Chocolate Fudge brownie mix 
1 (14 oz.) can sweetened condensed milk 
1 (14 oz.) bag coconut
1/4 C milk
1 C chocolate chips, melted
1/4 C almonds (or nuts), crushed

Directions:
Preheat oven to 350 degrees. Line (regular size, not mini) cupcake pan with paper liners. (Don't skip the paper liners as they make stick).

Make brownies according to package directions and pour batter only half way up the liners.

Bake in preheated oven for 12 minutes. While they are baking, mix the coconut, sweetened condensed milk and milk together.

Remove brownies from oven and spoon on some sweetened coconut.

Place bake in oven and continue to bake an additional 14-16 minutes.

Remove from oven and allow to cool completely before removing the paper liners. Drizzle on the chocolate then sprinkle on the almonds.



Saturday, August 10, 2013

INA GARTEN'S GLUTEN-FREE CHOCOLATE CHUNK COOKIES

So many people are on this gluten-free kick and are always asking for gluten-free recipes.  Gluten-free recipes are easily adapted from your own regular recipes.  However since so many ask for more information I am posting this from Ina Garten the Barefoot Contessa.

So many people ask me for gluten-free recipes that I decided to investigate. Happily, Thomas Keller, the amazing chef/owner of The French Laundry and other fabulous restaurants, had so many requests for dishes without gluten that he decided to develop a non-gluten flour with ingredients like rice flour, tapioca flour, and cornstarch. It’s called Cup 4 Cup (http://www.cup4cup.com/), because you can substitute one cup for every cup of all-purpose flour in the recipe you’re using. I put C4C to the test and found it to be extraordinary in everything I tried. This is my recipe for Gluten-Free Chocolate Chunk Cookies (http://barefootcontessa.com/recipes.aspx?RecipeID=967&S=0)--adapted from my original Chocolate Chunk Cookies recipe in "Barefoot Contessa Parties!" (http://barefootcontessa.com/shop/buy_now.aspx?CookbookID=5) Believe it or not, the cookies with Cup 4 Cup are just as delicious. Your gluten-free friends will thank you, your other friends won’t know the difference, and your secret will be safe with me!


Thursday, August 8, 2013

RASPBERRY ICE CREAM CAKE

1 loaf pound cake sliced horizontally into thirds
1 1/2 cups fresh raspberries
1 pint vanilla ice cream, softened
powdered sugar for dusting


Place bottom layer of cake on a large piece of foil or in a loaf pan of equal size. Sprinkle half the raspberries over cake, spread evenly with half the ice cream, and top with another cake layer. Repeat with remaining raspberries, ice cream, and cake.

Wrap with foil and freeze at least 4 hours (or up to overnight). Remove cake from freezer about 30 minutes before serving. Serve dusted with confectioners' sugar.


Martha Stewart Everyday Food recipe.

Tuesday, August 6, 2013

PEANUT BUTTER-FUDGE COOKIES

1 cup chunky peanut butter
2 tbsp canola oil
2 large eggs
1 pkg (21.5-oz) fudge brownie mix
1/2 cup water
1 pkg (6-oz) semisweet chocolate chips
1 cup chopped unsalted peanuts

Preheat oven to 350 degrees.

Beat the peanut butter, oil, and eggs in a large bowl.

Add brownie mix and water; stir until moistened.

Stir in the chocolate chips.

Drop by tablespoonfuls onto ungreased cookie sheets.  Place 1/2 teaspoon peanuts on each cookie and bake 12 to 14 minutes at 350 degrees.  Cookies are done with lightly touched with a fingertip, fingertip leaves a slight indention.

Transfer cookies to a wire rack to cool completely.

Makes 60 cookies

Store in an airtight container.


Monday, August 5, 2013

BEST APPLES TO USE

Do you ever wonder which apples are the best for whatever use you have in mind?  Check out this chart.


CITRUS COCONUT CAKE

2 1/2 sifted all-purpose flour
2 1/2 tsps baking powder
1/2 tsp salt
1 cup butter, softened
2 cups granulated sugar
4 eggs
1 cup milk
1 tsp vanilla extract

Preheat oven to 350 degrees.
Grease and flour 3 9-inch round cake pans; set aside.

Sift the flour with the baking powder and salt.

In a large mixer bowl beat the butter and sugar at high speed until light and fluffy.  Add the eggs, one at a time, beating well after each egg.  Continue beating, scraping down the bowl occasionally, for 2 minutes.

Reduce speed to low and beat in the flour mixture alternately with the milk.  Begin and end with flour.  Add the vanilla and beat just until smooth, approximately 1 minute.

Divide the batter evenly between the three prepared pans.

Bake at 350 degrees for 25 to 30 minutes until the tops spring back when lightly touched with fingertips.

Cool in the pans on wire rack for 10 minutes.  Remove from pans to racks to cool completely.

FILLING:
1 cup granulated sugar
3 tbsps cornstarch
1/2 tsp salt
1/2 cup orange juice
2 tbsps lemon juice
2 tbsps lime juice
1/4 cup water
3 egg yolks
1 tbsp grated lemon peel
1 tbsp grated lime peel
Green food coloring, if desired

In a small saucepan, mix 1 cup sugar with cornstarch and salt.  Gradually stir in the juices and water; bring to a boil over medium heat, stirring.  Remove from the heat.

Add the egg yolks, one at a time, beating well after each.  Bring to boiling while stirring; boil for 1 minute. Remove from heat. Stir in the citrus peels and food coloring, if using.

Transfer to a bowl and cool over ice water.

FROSTING:
2 cups heavy cream, chilled
1/2 cup sifted powdered sugar
1 can (4-oz) flaked coconut
3 thin slices lime, halved

In a medium bowl, combine the cream and powder sugar; refrigerate 1/2 hour.  Remove from refrigerator and beat with electric mixer until stiff.  Measure out 1 cup of frosting and using a whisk, fold into the filling.

To assemble:
Place 1 cake layer, top side down, on cake plate.  Spread with half of the filling going almost all the way to edge. Top with the second layer and repeat filling process with remaining filling mixture.  Place the last layer on top, top side up.  Frost cake with the remaining frosting and sprinkle with the coconut.  Garnish with the limes slices.

Store in refrigerator.


Saturday, August 3, 2013

MINT SURPRISE COOKIES

1 cup granulated sugar
1/2 cup firmly packed brown sugar
3/4 cup butter, softened
2 tbsps water
1 tsp vanilla extract
2 large eggs
2 cups all-purpose flour
1 cup white whole-wheat flour
1 tsp baking soda
1/2 tsp salt
2 pkg (6-oz each) mint candies (Andes mints)
60 walnut halves

Combine the sugars, butter, water, vanilla and eggs in large mixer bowl; blend well.

In a medium bowl, combine the flours, baking soda, and salt and mix together well.

With the mixer on low speed, add the flour mixture to the sugar mixture, mix until well blended.  Cover bowl with plastic wrap and refrigerate for 2 hours so dough is easier to handle.

Unwrap mint candies.
Preheat oven to 375 degrees.
Lightly flour hands.

Take about one tablespoonful of dough and press around each of the mints to cover mint completely.  Place 2-inches apart on ungreased cookie sheets.  Top each cookie with a walnut half, either whole or broken into pieces.

Bake cookies at 375 degrees for 7 to 9 minutes until light golden brown.  Immediately remove from cookie sheets to cool completely on wire racks.

Makes 60 cookies.

Friday, August 2, 2013

HONEY-ORANGE BUTTER

1/2 cup butter, softened
1/4 cup honey
2 tbsps orange marmalade

Using an electric mixer, whip butter in a small bowl until smooth and fluffy.

Gradually whip in the honey and marmalade until well blended and smooth.

Store in the refrigerator in an airtight container.

Great on toast, biscuits, croissants, pancakes, etc.


Thursday, August 1, 2013

PINEAPPLE-PEACH MELBA

Another of my old McCall's Cooking School Recipes.

1 quart vanilla ice cream
1 can (8 1/2-oz) crushed pineapple, drained
3 (approx. 1 lb) fresh peaches
1/4 cup brandy, optional*
1 pkg (10-oz) frozen raspberries
6 fresh mint leaf sprigs for garnish

Chill large mixer bowl and the beaters as well as an 8 x 8 x 2-inch pan or freezable casserole dish.

When beaters and bowl are well chilled, remove ice cream from freezer, let set 5 minutes to soften, and place in the chilled bowl. Beat on low speed until the ice cream is just mushy.

Quickly stir the well-drained pineapple into the ice cream using a wooden spoon or a silicone spatula.  Must be done quickly so ice cream doesn't melt.

Quickly place the ice cream/pineapple mixture into the chilled pan.  Cover tightly with aluminum foil and place in freezer.  Freeze mixture overnight or for several hours until firm.

Wash and peel peaches; cut in halves and discard pits.  Place halves in a medium bowl and sprinkle with 4 tablespoons of the brandy, if using.  Cover and chill.

Thaw the frozen raspberries according to the package directions; press through a fine sieve using the back of wooden spoon to make a puree.  Stir in 2 tablespoons of the brandy, if using, and set aside.

To serve:  Place peach halves, 1 half per place, on a serving plate with the cut side up.  Place a scoop of the ice cream/pineapple mixture in the center of each peach half.  Spoon some of the raspberry sauce over the ice cream, top with a mint sprig, and serve immediately.


*If you prefer not to use alcohol, use a little brandy flavoring instead.