Monday, September 30, 2013

MARTHA WASHINGTON BALLS

I got the recipe for these little candies that taste like Almond Joy candy bars from my sister-in-law.

2 boxes of confectioner's sugar
1 stick of butter (1/2 cup), softened 
(must use real butter, no substitutes)
1-14 oz. can sweetened condensed milk
1 tsp pure almond extract
1-14 oz bag pkg. shredded coconut
1 1/2 cups chopped nuts
1-12 oz. pkg. semi-sweet chocolate chips
1 bar paraffin

Cream together sugar and butter in a bowl;add milk. Stir in almond extract,coconut and nuts;mix well. Form candy into 1 inch balls. Place on waxed paper and refrigerate for 3 hours. Melt paraffin and chocolate in top of double boiler, stirring well. Remove from heat but allow chocolate to remain over hot water. (If chocolate becomes too thick, return to heat for a minute or so to thin). With toothpick, dip each ball in chocolate and place on waxed paper to set.

Alternatives:
1. Just use melted chocolate chips w/o the paraffin. It is more difficult to get good coverage, messy and frustrating. You will not get the shine but you are not eating paraffin, if that bothers you.
(Shocking news: Most chocolates that you buy have paraffin mixed with the chocolate.) 
2. Use melted almond bark with a little vegetable oil or crisco added to get even coverage. Place dipped candies in the freezer for five minutes, to get the shine. (Almond bark will make the candies sweeter).


Too bad these aren't diabetic-friendly since Almond Joy is my favorite candy bar!  Enjoy some for me!


Wednesday, September 25, 2013

LIGHTER LEMON FLUFF DESSERT (With Diabetic Instructions, Too)

1 can (12-oz) evaporated milk

Pour milk into a large metal bowl, place mixer beaters in bowl, cover and refrigerate for at least 2 hours.

1 1/2 cups graham cracker crumbs
1/3 cup butter, melted

In a small bowl combine the graham cracker crumbs and the butter; reserve 1 tablespoon.  Press the remainder of the mixture into a 9 x 13-inch baking dish; refrigerate until set.

1 pkg (.3-oz) sugar-free lemon gelatin
1 cup boiling water
3 tbsps lemon juice

In a small bowl, dissolve the gelatin in the boiling water; stir until gelatin is completely dissolved.  Stir in the lemon juice and cool mixture.

1 block (8-oz) reduced-fat cream cheese
3/4 cup sugar (Splenda Granulated for diabetics)
1 tsp vanilla extract

In a mixer bowl beat the cream cheese, sugar, and vanilla until smooth.  Add the chilled gelatin mixture and mix together well.

Beat the chilled evaporated milk until soft peaks form; fold into the cream cheese mixture.  Pour mixture over the chilled crust.

Sprinkle the reserved crumb mixture over the top of the dessert.

Refrigerate at least 2 hours before serving.


Keep leftovers in the refrigerator.

To serve, cut into 20 squares.

Monday, September 23, 2013

OLD FASHIONED KENTUCKY PEANUT BUTTER ROLLS (CANDY)

A friend from Kentucky posted this recipe today.  It sounds very good, too bad I am diabetic!

INGREDIENTS
2 1/2 c white sugar
1/2 c water
1/2 c corn syrup, light
1 tsp vanilla extract
3 egg whites
creamy peanut butter
enough powdered sugar to well coat working surface

Directions
1 First beat the 3 egg whites until stiff.
Next prepare the surface to roll out the candy. Cover the surface with wax paper and spread a thick layer of powdered sugar.
Next mix all ingredients except vanilla, egg whites, and peanut butter in a large pot and boil. Stirring continuously, until ball forms. (Like when making fudge or candies) the ball should be hard and have a soft crack. Add vanilla.
Slowly pour the mixture over the egg whites while mixing with a blender the whole time. Continue to mix until the candy has cooled and resembles the texture of marshmallow cream.
Pour onto powdered sugar working surface and roll thin (powder sugar your roller)
Spread a thin layer of peanut butter.
Roll up and cut. (Cut the pieces using a piece of thread to keep its form and layers).





FROSTY STRAWBERRY DESSERT

1 pkg (10-oz) frozen sweetened strawberries, thawed
1 cup ice cubes
1 can (5-oz) evaporated milk
1/4 cup sugar
1 tsp lemon juice

Place all ingredients in a blend container or food processor; cover and process until smooth.

Pour mixture into a freezer container and freeze until firm.

Remove from freezer 5 to 10 minutes before serving.


Yield: 2 servings

Note: This is one of my older recipes.  It is probably from an old Taste of Home publication.

Wednesday, September 18, 2013

FLOURLESS ESPRESSO CHOCO GEMS FROM PREVENTION MAGAZINE


  1. Heat oven to 375F. Coat 2 gem tins (12-cup mini muffin pans) with cooking spray.
  2. Combine chocolate and butter in medium metal bowl set over saucepan of simmering water. Stir until melted. Off heat, whisk in granulated sugar, vanilla extract, and espresso powder. Whisk in eggs until well combined. Sift cocoa over top and whisk until smooth.
  3. Divide batter among prepared pans and bake until cakes have risen, 8 to 12 minutes. Cool in pans on rack 10 minutes. Carefully remove cakes and cool on rack. Dust with confectioners' sugar.
This is a recipe I got a year or two ago from a Prevention magazine at the library.  Here is preventions nutritional list:

CALORIES98.3 CAL
FAT6.7 G
SATURATED FAT3.6 G
SODIUM9.4 MG
CARBOHYDRATES9.7 G
TOTAL SUGARS8 G
DIETARY FIBER0.7 G
PROTEIN1.5 G

Tuesday, September 17, 2013

BUTTERY ALMOND CRISP

I have had this recipe for years and I got it from a Taste of Home cookbook.  It is called "crisp" because it is not "brittle" like peanut brittle.  Very tasty!

1/2 cup + 1 tbsp butter (do not sub), softened
1/2 cup granulated sugar
1 tbsp light corn syrup
1 cup sliced almonds

Line an 8-inch square baking pan with foil and butter the foil using 1/2 tablespoon of the butter mentioned above.  Set prepared pan aside.

Using another 1/2 tablespoon of the butter, butter the sides of a heavy saucepan.

Place the 1/2 cup of butter, the sugar, and corn syrup in the saucepan; bring to a boil over medium-high heat while stirring constantly.  Cook, stirring, until the mixture is golden brown; about 3 minutes.

Stir the almonds into the hot mixture and quickly pour into the prepared pan.

Refrigerate until firm, remove from refrigerator and invert pan; remove foil.  Break candy into pieces.

Monday, September 16, 2013

APPLE UPSIDE DOWN CAKE

Today I am being lazy.  I belong to King Arthur Flour's newsletter and I got this recipe today.  It is lengthy so I am posting a picture and the link where you can find it if you are interested.  It looks yummy and would no doubt make a great Fall dessert.  http://bit.ly/15vcTrS



Saturday, September 14, 2013

CHOCOLATE CARAMEL BROWNIE STACKS

  • 1 1/2 cups  all-purpose flour
  • 1/2 cup  unsweetened cocoa powder
  • 3/4 teaspoon  baking soda
  • 1/2 teaspoon  salt
  • 3/4 cup  (1 1/2 sticks) unsalted butter
  • ounces  semisweet chocolate, broken up
  • 1 1/4 cups  sugar
  • large eggs
  • teaspoons  vanilla extract
  • ounces  (1/2 package) cream cheese, softened
  • 1/3 cup  caramel sauce, plus more for drizzling
  • 1/2 teaspoon  unflavored gelatin
  • 1 1/2 cups  heavy cream
  • Chocolate sauce
  • Caramel popcorn

1. Heat oven to 325 degrees. Line a 9 x 9 x 2-inch baking pan with foil.
2. Whisk flour, cocoa, baking soda and salt. Combine butter and chocolate in a large glass bowl. Microwave in three 30-second increments, stirring until smooth.
3. Whisk in sugar and flour mixture, then eggs and vanilla. Spread into prepared pan.
4. Bake at 325 degrees for 35 minutes or until pick inserted in center comes out clean. Cool in pan for 10 minutes; use foil to lift from pan to a wire rack. Cool completely.
5. With a serrated knife, slice in half horizontally. Line pan with plastic wrap and insert top layer, cut side up, in pan.
6. In a medium bowl, beat cream cheese and caramel sauce. Sprinkle gelatin over 2 tbsp water in a small glass bowl and let stand 5 minutes. Microwave 15 to 20 seconds until dissolved. Beat into cream cheese mixture. Whip 1 cup of the heavy cream to stiff peaks. Fold into cream cheese mixture. Spread onto brownie layer in pan and top with remaining layer, cut side down. Refrigerate 2 hours.
7. Whisk remaining 1/2 cup cream to stiff peaks. Use plastic to lift stacked brownie from pan. With serrated knife, cut into squares. Top each square with a dollop of whipped cream, some of the caramel sauce, chocolate sauce and caramel popcorn. Serve immediately.


NOTE: This is a recipe I got from a Family Circle Magazine last winter.

Friday, September 13, 2013

NO BAKE ITALIAN CAKE

If you know me, you know I love coconut.  I will make me a sugar-free version of this!  Thanks Anna DeLong for sharing this with me!

1 14-oz. can sweetened condensed milk
1/4 cup fresh lemon juice
1 small can crushed pineapple, undrained
40-50 vanilla wafers
1 8-oz. carton cool whip, thawed
2 cups sweetened, flaked coconut
12-16 maraschino cherries, rinsed

Whisk together sweetened condensed milk and lemon juice in a small bowl until thoroughly combined. Mix in pineapple with juice and set aside.

Line the bottom of a small glass baking dish (8x8 or 7x10) with vanilla wafers. Pour all of the pineapple mixture over vanilla wafers then add another layer of vanilla wafers on top of pineapple mixture. Spread cool whip evenly on top of vanilla wafers then sprinkle with coconut. Top with cherries then cover and refrigerate at least 8 hours before serving.



RASPBERRY TRUFFLES

This is a recipe I got at least a dozen years ago from a country cooking cookbook.  I love candy and I love raspberry so this recipe was a perfect combination.  If I remember correctly, the recipe is from a lady in Pennsylvania.

1 tbsp butter (do not substitute)
2 tbsps whipping cream
1 1/3 cups semisweet chocolate chips
7 1/2 tsps seedless raspberry jam
6-oz white (can use dark if you prefer) candy coating
2 tbsps shortening

In a heavy saucepan, combine the butter, cream, and chocolate chips; cook over low heat for 4-5 minutes or until the chocolate is melted.  Remove from the heat and stir in the jam until combined.

Transfer mixture to a freezer container, cover and freeze for 20 minutes.

Drop by teaspoonfuls onto a foil-lined baking sheet; freeze for 15 minutes.

Roll the mixture into balls and freeze until very firm.

In a microwave-safe bowl melt the candy coating and shortening together, stirring often, until completely melted.  Cool slightly and spoon over the raspberry balls.  Place balls on a wire rack that is set over waxed paper.

Allow candy to stand for 15 minutes or until firm.  Store in an airtight container in the refrigerator.

Makes 4 dozen candy balls.

Note: These candies are delicious and can make a beautiful display as shown below with fresh raspberries.




Wednesday, September 11, 2013

LEMON CAKE WITH LEMON VANILLA SAUCE

I got this recipe from a friend.

Lemon Cake with Lemon Vanilla Glaze 

3 cups all-purpose flour 
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon table salt
1 teaspoon vanilla extract
3 lemons, zested
3 tablespoons lemon juice
3/4 cup buttermilk 
3 large eggs, at room temperature, lightly beaten
1 large egg yolk, at room temperature
1 cup plus 2 tablespoons butter, room temp (2 1/4 sticks) 
2 cups sugar 

Preheat oven to 350 degrees. Generously spray 12-cup Bundt pan with nonstick baking spray or brush the pan with butter and sprinkle with flour. Zest lemons until you have 2 tablespoons. Squeeze lemons to get 3 tablespoons. Combine lemon juice and zest in a small bowl and set aside.

Next, whisk flour, baking powder, baking soda, and salt in large bowl. In a separate medium bowl, mix together your lemon/zest mixture, vanilla, and buttermilk. In small bowl, gently whisk eggs and yolk to combine. With electric mixer, cream butter and sugar at medium-high speed until pale and fluffy, about 3 minutes; scrape down sides of bowl with rubber spatula. Then at medium speed add the eggs, mixing until incorporated. Reduce to mixer to low speed and alternate adding flour and then buttermilk, mixing until just incorporated. Then mix at medium-low speed until batter is thoroughly combined, . Pour batter into prepared bundt pan.

Bake on center rack until top is golden brown and wooden skewer or toothpick inserted into center comes out with no crumbs attached, 45 to 50 minutes. Cool cake in pan on a wire rack set over baking sheet for 10 minutes, then invert cake directly onto rack.

GLAZE

2-3 tablespoons fresh lemon juice
4 tablespoons unsalted butter, melted
2 cups confectioners' sugar (8 ounces)
2 teaspoons grated lemon zest

Whisk 2 tablespoons lemon juice, melted butter, and confectioners' sugar until smooth, adding more lemon juice gradually as needed until glaze is thick but still pourable. Once cake has cooled, pour half of glaze over warm cake and let cool for 1 hour. Come back after an hour and pour the remaining glaze evenly over top of cake and continue to cool to room temperature. Cut cake into slices and enjoy!

NOTE: This recipe calls for a 12 cup bundt or tube pan. For the cake in the photo I used two 7 inch mini tube pans which was a perfect size to share one and keep one. 

Tuesday, September 10, 2013

CHOCOLATE MINT CANDY

This is a recipe I got years ago from Taste of Home.  It was from a lady in Washington state.

2 cups (12-oz) semisweet chocolate chips
1 can (14-oz) sweetened condensed milk, divided
2 tsps vanilla extract
6-oz white candy coating
2 to 3 tsps peppermint extract
3 drops green food coloring

In a heavy saucepan, melt chocolate chips with 1 cup of the sweetened condensed milk; remove from the heat.  Stir the vanilla into the chocolate mixture.

Spread half the chocolate into a waxed paper-lined 8-inch square pan; chill 10 minutes or until firm.

Meanwhile, in a heavy saucepan over low heat, cook and stir candy coating with the remaining milk until the coating is melted and the mixture is smooth.  Stir in the peppermint extract and the food coloring.  Spread mint mixture over the chilled bottom layer of candy; chill 10 minutes or until firm.

Warm the remaining chocolate mixture if necessary and spread over the mint layer.  Chill candy for 2 hours or until firm.

Remove candy from pan, peel off the waxed paper, and cut into 1-inch squares.

Makes about 2 lbs of candy.

Monday, September 9, 2013

CREAMY PEANUT BUTTER FROSTING

Thank you Anna Delong for sharing this recipe with us.

PEANUT BUTTER FROSTING 

1/3 cup peanut butter 
3 cups powdered sugar 
1 1/2 teaspoons vanilla 
1/4 to 1/3 cup milk

In medium bowl, beat peanut butter and powdered sugar with spoon or electric mixer on low speed until blended. Add vanilla and 1/4 cup milk; beat until smooth and spreadable. If necessary, beat in more milk, a few drops at a time



TROPICAL DUMP CAKE

TROPICAL DUMP CAKE 

1 20 ounce can cubed or crushed pineapple
1 15 ounce can tropical fruit
1 package of orange cake mix
1 1/2 sticks of butter
1/2 cup instant oatmeal
1 cup coconut flakes

Preheat oven to 350 degrees. Dump both of the fruits & their juices into a 9 x 12 Pyrex baking dish. Pour the dry cake mix on top of the fruit & spread out evenly. Mix oatmeal & coconut & sprinkle over cake mixture with fingers. Melt butter & pour on top evenly. It should cover the entire cake mix. Bake for one hour & serve with ice cream.



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WHITE CHOCOLATE REESES PEANUT BUTTER CUP FUDGE BITES

I got this recipe from one of my friend's facebook page.  Thanks Lavonne Lea Rea!

22 REESE'S Peanut Butter Cups
3 cups of white chocolate chips
1-14 oz can of sweetened condensed milk

Line a 9x9 casserole dish with foil. Lightly spray it with cooking spray.

Arrange your Peanut Butter Cups on the bottom (16 total)

In a large sauce pan add your white chocolate chips & sweetened condensed milk and heat over medium low heat until all of the chocolate has melted.

Once everything is well combined immediately pour the chocolate/milk mixture over your peanut butter cups.

Chop the remaining 6 peanut butter cups into smaller pieces and spread evenly over the top of the mixture and press down slightly.

Let cool on the counter for a while and then cover with plastic and put in the fridge to cool completely. We've actually just stored our fudge in the fridge to keep it longer since it made so much!




Once it's cooled in the fridge for a couple of hours you can cut into bite sized pieces, or huge chunks... it's up to you.

Saturday, September 7, 2013

YUMMY DOUBLE CHOCOLATE PIE

1 9-inch baked pie shell
1 1/2 cups sugar
1/3 cup cornstarch
1/2 tsp salt
3 cups milk
1 pkg (6-oz) semisweet chocolate chips
2 squares (1-oz each) unsweetened chocolate, coarsely chopped
4 egg yolks, slightly beaten
1 tbsp vanilla extract
Whipped cream for garnish

Mix the cornstarch, sugar, and salt in a 2-quart saucepan.  Gradually stir in the milk then stir in the chocolate chips and chopped chocolate.  Cook over medium heat, stirring constantly, until the mixture thickens and boils.  Boil for 1 minute.

Stir at least half the hot mixture into the egg yolks, stirring to blend well.  Return to the chocolate mixture in the saucepan, blending well.  Boil for 1 minute, stirring constantly.  Remove mixture from the heat.

Stir the vanilla into the chocolate mix then pour into the baked pie shell.  Press plastic wrap down over the filling and refrigerate for at least 4 hours.

To serve, remove plastic wrap and garnish with whipped cream before serving.


Refrigerate any leftovers.

Thursday, September 5, 2013

CHOCOLATE 'TATO CAKE

This is a recipe I got several years ago from the Pillsbury Bake-Off.

CAKE:
1 (4-oz) bar German sweet chocolate
1 cup Hungry Jack Mashed Potato Flakes (remember this is a Pillsbury recipe, other brands work fine)
1 cup boiling water
1 1/2 cups all-purpose flour
1 1/4 cups sugar
1 1/4 tsps baking soda
1 tsp salt
1 tsp vanilla
1/2 cup margarine, softened, or shortening
1/2 cup sour cream
3 eggs
1/2 cup chopped pecans, if desired

Preheat oven to 350 degrees.
Generously grease a 12-cup bundt pan or tube pan; set aside.

Break the chocolate bar into pieces in a large bowl; add the potato flakes and pour the boiling water over all. Allow to stand 5 minutes or until the potato flakes are softened and the chocolate is melted; stir to combine.

Lightly spoon the flour into measuring cups and level off; add the flour and remaining ingredients, except pecans, to the chocolate mixture.  Blend on low speed with electric mixer until moistened; beat on medium speed for 3 minutes.  Stir in the pecans, if using.  Pour the batter evenly into the prepared pan.

Bake cake at 350 degrees 45 to 60 minutes (depending on pan) or until a wooden toothpick inserted in the center comes out clean.  Cool in the pan for 30 minutes, loosen and invert onto a serving plate.  Allow to cool completely.

GLAZE:
1/2 bar (2-oz needed) German sweet chocolate
1 tbsp water
1 tbsp butter
1/2 cup powdered sugar
1/4 tsp vanilla
dash of salt

In a small saucepan over low heat, melt the chocolate with the water and butter.  Remove from the heat and add the powdered sugar, vanilla, and salt; beat until smooth.  Stir in additional water, 1 drop at a time, if needed for desired glaze consistency.

Immediately spoon the glaze over the cooled cake allowing some to run down the sides.  Sprinkle additional chopped pecans over the top, if desired.


Wednesday, September 4, 2013

TRIPLE CHOCOLATE PRETZELS

2 squares (1-oz each) unsweetened chocolate
1/2 cup butter, softened
1/2 cup sugar
1 egg
2 cups cake flour
1 tsp vanilla extract
1/4 tsp salt
Mocha Glaze (recipe below)
2 oz white chocolate, chopped

Melt the unsweetened chocolate in the top of a double boiler over hot but not boiling water.  Remove from heat and allow to cool.

In a large bowl, cream the butter and sugar until light; add the egg and chocolate, beating until fluffy.  Stir in the flour, vanilla, and salt until well blended.  Cover and chill approximately 1 hour or until firm.

Preheat oven to 400 degrees.
Lightly grease cookie sheets or line sheets with parchment paper.

Divide the dough into 4 equal parts.  Divide each of the 4 parts into 12 pieces.  To form pretzels, knead each piece briefly to soften the dough.  Roll into a rope about 6-inches long.  On a cookie sheet form each rope into a pretzel shape.  Repeat spacing pretzels 2-inches apart on the cookie sheets.

Bake pretzels 7 to 9 minutes or until firm to the touch.  Remove to wire racks to cool.

Prepare the following Mocha Glaze:

1 cup (6-oz) semisweet chocolate chips
1 tsp white corn syrup
1 tsp shortening
1 cup powdered sugar
3 to 5 tbsp hot coffee

Combine the chocolate chips, corn syrup, and shortening in a heavy-duty saucepan; stir over low heat until the chocolate is melted.  Stir in the powdered sugar and enough of the hot coffee to make a smooth glaze.

Dip pretzels into the glaze, one at a time, and coat completely. Place on waxed paper, right side up.

Melt the 2-oz of white chocolate in a small bowl over hot water or in the microwave.  Transfer to a small zip-top plastic bag, snip one corner and drizzle over the pretzels.

Allow pretzels to stand until the glaze and white chocolate are completely dry.


Tuesday, September 3, 2013

HARVEST FRUIT CUSTARD TART

1 unbaked pie shell
1 1/2 cups sour cream
1 can (14-oz) sweetened condensed milk
1/4 cup frozen apple juice concentrate, thawed
1 egg
1 1/2 tsp vanilla extract
1/4 tsp ground cinnamon
3/4 lb apples or pears, cored, pared, thinly sliced - should have about 2 cups
1 tbsp butter
Cinnamon Glaze (Recipe follows)

Preheat oven to 375 degrees.

Bake pastry shell at 375 degrees for 15 minutes.

While shell bakes, beat the sour cream, milk, juice concentrate, egg, vanilla and cinnamon in large mixer bowl; pour into the prepared crust.

Bake for 30 minutes at 375 degrees, remove from oven and allow to cool.

While tart cools melt butter in skillet, add apples or pears and cook until crisp tender.  Arrange over the custard filling.  Drizzle with the following Cinnamon Glaze:

1/4 cup thawed frozen apple juice concentrate
1 tsp cornstarch
1/4 tsp ground cinnamon

Combine ingredients and cook, stirring, until thickened.


Leftover should be refrigerated.

Monday, September 2, 2013

FOOLS TOFFEE

When I showed this to my grandson who loves both toffee and saltines, he moaned with pleasure.  We haven't made it yet but plan to this week.  The recipe and photo are from Kim's Krazyness.

Fool's Toffee
(I love this stuff! Its so easy and yummy! I always make it!)

36 saltine crackers
1 cup butter
1 cup brown sugar
1 (12 ounce) package chocolate or white chocolate chips
1 cup of your choice of chopped walnuts, peanuts, sprinkles, crushed candy, etc...

Directions:
1 Line a cookie sheet with aluminum foil and spray with non stick cooking spray.
2 Place the saltines side by side but not over lapping each other.
3 In a sauce pan melt the 1 cup of butter and add the cup of brown sugar bring to a slow boil stirring constantly for about 3 minutes.
4 Immediately pour over the crackers try to coat as evenly as possible.
5 Bake in the oven at 375°F for 5-7 minutes immediately remove from oven and pour the entire bag of chips over the toffee (give them some time to melt) and spread evenly with a spatula. Sprinkle your choice of topping over the candy and press down lightly.
6 Refrigerate till cool then remove and break into pieces and serve!

(Crushed peppermint with white chocolate chips are awesome during Christmas.