Saturday, November 30, 2013

TIRAMISU BREAD PUDDING

1 1/3 cups milk
1 1/4 cups whipping cream
2 tbsp instant coffee crystals
6 eggs, lightly beaten
2/3 cup granulated sugar
1/3 cup packed brown sugar
2 tsp vanilla extract
8 cups torn white bread slices
3/4 cup whipping cream
1-oz cream cheese, softened
1 tbsp granulated sugar
1/3 cup powdered sugar

Preheat oven to 375 degrees.
Set out 8 ungreased ramekins or custard cups.

In a large mixing bowl stir the milk, 1 1/4 cups whipping cream, and the coffee crystals together until the coffee crystals have dissolved.  Reserve 1 tablespoon of the mixture; set aside.

Stir the eggs, 2/3 cup granulated sugar, brown sugar, and vanilla extract into the remaining milk mixture.  Stir the bread pieces into the mixture until moistened.  Divide the mixture evenly into the 8 ramekins or custard cups, filling each one almost full.  Place on a 15x10x1-inch baking pan.

Bake puddings at 375 degrees for 30 minutes or until puffed, set, and a knife inserted in the center comes out clean.  Transfer to a wire rack to cool.  NOTE: The puddings will fall some as they cool - this is normal.

In a medium mixing bowl beat the 3/4 cup whipping cream, cream cheese, and granulated sugar on medium speed of electric mixer.  Beat until soft peaks form.

In a small bowl combine the powdered sugar and the reserved 1 tablespoon of the milk mixture until smooth. Drizzle over the puddings and add a dollop of the whipped cream cheese mixture to each pudding.  Sprinkle lightly with cinnamon, if desired.


Note: This is an old Family Circle magazine recipe.

Friday, November 29, 2013

HEALTHIER MOLASSES OAT BRAN COOKIES

Note: This chewy molasses cookie is cholesterol free and lower in fat and calories than the average cookie. Each of these cookies is approximately 60 calories.

1 cup sugar
3/4 cup canola oil
1/4 cup cholesterol-free egg product
1/4 cup molasses
1 1/2 cups white whole-wheat flour
1 1/2 cups quick-cooking rolled oats
1/2 cup oat bran
2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1/4 tsp ground cloves
Nonstick cooking spray
Sugar

In a large bowl, combine the sugar, oil, egg product, and molasses; mix together well.

Lightly spoon the flour into a measuring cup and level off.  Stir the flour, oats, oat bran, baking soda, cinnamon, ginger, salt, and cloves into the sugar mixture until well blended.  Cover with plastic wrap and refrigerate at least 1 hour.

Preheat oven to 375 degrees.
Spray cookie sheets with nonstick cooking spray.

Shape the chilled dough into 1-inch balls and roll in sugar. Place balls 2-inches apart on the prepared cookie sheets.  With the bottom of a glass dipped in sugar, flatten balls slightly.

Bake at 375 degrees for 7 to 10 minutes or until the cookies are set and the tops are cracked.

Cool for 1 minute then remove from cookie sheets to wire racks to cool completely.

Yield: Approximately 5 dozen.

Tuesday, November 26, 2013

CHOCOLATE CHUNK PECAN PIE

This delicious pie is from the good folks at King Arthur Flour.

crust

  • 1 1/2 cups King Arthur Perfect Pastry Blend or Unbleached All-Purpose Flour
  • 1 tablespoon buttermilk powder, optional
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 3 tablespoons vegetable shortening
  • 5 tablespoons cold butter
  • 1 teaspoon white or cider vinegar
  • 3 to 4 tablespoons ice water

filling

  • 2 large eggs, room temperature
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 cup butter, melted and cooled
  • 1 teaspoon espresso powder, optional; for flavor and color
  • 1/2 teaspoon vanilla-butternut flavor, pralines & cream flavor, or butter-rum flavor, optional but delicious*
  • 1 1/3 cups bittersweet or semisweet chocolate chips or chunks, or a combination
  • 2/3 cup diced pecans, toasted in a 350°F oven till golden, 8 to 10 minutes
  • *Substitute 2 teaspoons vanilla for any of the flavorings, if desired

topping


  • 2/3 to 1 cup cup pecan halves, optional
  • 1) To make the crust: Whisk together the flour, buttermilk powder, salt, and baking powder.
  • 2) Add the shortening, working it in till it's thoroughly dispersed throughout the dry ingredients.
  • 3) Cut the butter into pats, and roughly work it into the mixture in the bowl; a few large pieces remaining are OK
  • .4) Sprinkle the vinegar into the bowl, then 3 tablespoons of the ice water. Mix quickly and gently, just till everything is thoroughly moistened.
  • 5) Gather the dough into your hand, and squeeze it. If it holds together nicely, it's ready. If not, add a bit more ice water, a teaspoon or so at a time, till it's cohesive.
  • 6) Shape the dough into a rough disk, and transfer it to a well-floured work surface. Roll it into a rectangle about 8" x 12". Fold the rectangle like a letter, turn it 90°, and roll it into an 8" x 12" rectangle again. Give it another three-fold, then fold it in half to make a thick square. Wrap in plastic, and refrigerate for 30 minutes, or for up to 24 hours.
  • 7) Remove the dough from the fridge, and allow it to warm for about 15 minutes before rolling. While it's warming, preheat the oven to 375°F. Roll the dough into a 12" to 13" circle.
  • 8) Transfer the crust to a 9" pie plate. Trim the edges (patching any bare spots, if necessary), and make a tall crimp.
  • 9) Refrigerate the crust while you make the filling. Note: You may choose to make the filling during the dough's initial chilling period, instead of once it's shaped. Doesn't matter; either way is fine.
  • 10) Beat the eggs, sugar, and salt for about 2 minutes at high speed, until they're thick and light-colored.
  • 11) Stir in the flour, the cooled, melted butter; the espresso powder, and the flavor of your choice, then the chocolate chips/chunks and the diced pecans.
  • 12) Pour the batter into the pie crust, then scatter the pecan halves on top.
  • 13) Bake the pie for 30 minutes. Tent it lightly with aluminum foil, and bake for an additional 15 minutes, till the crust and top are both golden brown.
  • 14) Remove the pie from the oven, and allow it to cool for about 30 minutes before serving. Top with ice cream or whipped cream, if desired.
  • Yield: one 9" pie, about 8 to 10 servings.


PEAR-CINNAMON STREUSEL SQUARES

2 cups all-purpose flour
1 1/4 cups quick-cooking rolled oats
3/4 cup packed brown sugar
2 tsp ground cinnamon
1 cup butter
2 eggs
1 cup granulated sugar
2 tbsp all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
2 cups peeled and chopped pears*
3/4 cup cinnamon chips
Powdered sugar drizzle

Preheat oven to 350 degrees.
Lightly grease a 3-quart rectangular baking pan; set aside.

In a large bowl, stir together the 2 cups of flour, oats, brown sugar, and cinnamon.  Using a pastry blender, cut in the butter until mixture resembles coarse crumbs.  Remove 1 1/2 cups of the mixture for topping; set aside.  Press the remaining mixture evenly into the bottom of the prepared baking pan.

Bake at 350 degrees for 15 minutes.

Meanwhile, make the filling by combining the eggs and granulated sugar in a medium-size bowl.  Stir in the 2 tablespoons of flour, baking powder, and salt.  Stir in the pears and cinnamon chips.

Spread the filling evenly over the hot crust.  Sprinkle with the reserved oat mixture.

Bake at 350 degrees for 30 to 35 minutes or until the top is golden brown.  Remove from oven to a wire rack to cool completely.

Cut into 32 bars.  Make drizzle:

In a small bowl stir together 1 cup powdered sugar and 1 tablespoon milk.  Stir in additional milk, 1 teaspoon at a time, until the drizzle is of a drizzling consistency.  Drizzle over the bars.

*Apples may be substituted for the pears.


Monday, November 25, 2013

PEPPERMINT FUDGE BROWNIES

1 pkg (16-18 oz) refrigerated triple-chocolate cookie dough
1 cup miniature marshmallows
2/3 cup mini semisweet chocolate chips
1/4 cup crushed peppermint hard candies
1 tsp vegetable shortening

Preheat oven to 350 degrees.

Line an 8-inch square pan with heavy-duty foil and allow about 1-inch to extend over the ends of the pan.

Break up the cookie dough and place in the foil-lined pan.  Press dough evenly over the bottom of the pan.

Bake for 18 minutes at 350 degrees.  Remove from oven and immediately sprinkle the marshmallows and half the chocolate chips over the top.

Return to oven and bake another 3 to 4 minutes or until the marshmallows are puffed but not browned. Remove from oven and sprinkle with the crushed candies.

Allow brownies to cool completely.

Remove the brownies from the pan using the extended foil to lift out; place on a cutting board or surface. Using a long sharp knife that has been warmed under hot running water and patted dry (cuts through the marshmallows more easily) into small squares.

In a small saucepan heat the remaining chocolate chips with the shortening over low heat until smooth, stirring constantly.  Drizzle over the brownies and allow to stand until the chocolate drizzle has set.


Saturday, November 23, 2013

ORANGE SLICE COOKIES

This recipe is from my Capitol Cookies cookbook that features a recipe from each of our state capitols. This recipe is from Montgomery, Alabama.

1 1/2 cups brown sugar
2 eggs
1 teaspoon soda
1 pound orange slice candy
1/2 cup flaked coconut
1/2 cup rolled oats
1/2 cup shortening
2 cups sifted flour
1/2 tsp salt
1/2 cup flour
1/2 cup chopped nuts

Preheat oven to 325 degrees.

Cream sugar, shortening, and eggs until light and fluffy. Sift the 2 cups of flour with the soda and salt.  Blend into the creamed mixture. Dice orange slice candy. Mix with 1/2 cup flour and add to the first mixture.  Stir in coconut, chopped nuts, and oats.  Roll into 1-inch balls.  Place on a greased cookie sheet and press with a fork.  Bake for 10 to 12 minutes.  Makes 6 dozen.

Note: When dicing candy, dip kitchen shears in powdered sugar frequently.


Friday, November 22, 2013

PEANUT BUTTER CUPCAKES

This TOH recipe is from a lady in Indiana, the state where I was born and raised.  I lived there for several years as an adult and two of my three children were born in Indiana.  I am always looking for Hoosier recipes as I know Hoosiers are excellent cooks!

1/3 cup butter, softened
1/2 cup peanut butter
1 1/4 cups packed brown sugar
1 egg
1 tsp vanilla extract
2 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp ground cinnamon
3/4 cup 2% milk

  1. In a large bowl, cream the butter, peanut butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the dry ingredients; add to creamed mixture alternately with milk, beating well after each addition.
  2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

FROSTING:
1/3 cup peanut butter
2 cups powdered sugar
2 tsp honey
1 tsp vanilla extract
3 to 4 tbsp 2% milk

In a small bowl, cream peanut butter and sugar until light and fluffy. Beat in honey and vanilla. Beat in enough milk to achieve a spreading consistency. 

Frost cupcakes.

Yield: about 1-1/2 dozen.

PUMPKIN PIE WITH A SECRET

Let me state up front that I am not one who thrives on appearance and I have very little patience.  So I must tell you I have never made this pie nor do I intend to!  I am a slap in together, get it in the oven and hope it looks okay.  I would never take a chance on flipping the custard into the shell but I know there are those of you out there who would.  So I am sharing this recipe that I got from McCall's Cooking School years ago. I hope those of you who make this will report back to us how it turned out for you.  Click on the pictures to enlarge for easier reading.

This is picture 1 and 3. The recipe and the final instructions.

Picture 2 - The beginning instructions.

The finished product.

Thursday, November 21, 2013

MINCEMEAT PUMPKIN PIE

1 9 or 10-inch unbaked pie shell
1 (9-oz pkg) condensed mincemeat*, crumbled
3/4 cup water
1 can (16-oz) pumpkin
1 can (14-oz) sweetened condensed milk
2 eggs
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt

Place oven rack in lowest position then preheat oven to 425 degrees.

In a small saucepan, combine the mincemeat and water; bring to a boil.  Cook and stir for 1 minute.  Spread mixture into the unbaked pie shell.

In a large mixer bowl, combine the pumpkin, milk, eggs, and spices; mix together well.  Pour pumpkin mixture over the mincemeat in pie shell.  Bake at 425 degrees for 15 minutes.

Reduce the oven temperature to 350 degrees and bake 35 to 40 minutes more or until set in the center.

Allow pie to cool before cutting to serve.  May be served warm or chilled. Top with whipped cream, if desired.
Refrigerate any leftovers.

*1 1/3 cups ready-to-use mincemeat can be substituted for the condensed mincemeat.

Wednesday, November 20, 2013

CHERRY BLISS BROWNIES

1 pkg/box (19 1/2-oz) brownie mix
1/2 cup canola oil
3 eggs, lightly beaten
1/4 cup water
1 pkg (8-oz) cream cheese, softened
5 tbsp butter, softened
1/3 cup sugar
2 eggs, lightly beaten
2 tbsp white whole-wheat flour
3/4 tsp vanilla
1 can (21-oz) cherry pie filling

Preheat oven to 350 degrees.
Grease a 9 x 13 x 2-inch baking pan; set aside.

Prepare the brown mix according to the package directions using the oil, 3 eggs, and water called for above.
Spread the mixture in the prepared baking pan; set aside.

In a large bowl, beat the cream cheese and butter until fluffy.  Add the sugar and beat in the 2 eggs, flour, and vanilla; drop by tablespoonfuls over the brownie batter in the pan.  Use a knife to gently cut through the batters to create a marbleized pattern.

Spoon the pie filling over the top and bake at 350 degrees for 50 to 60 minutes or until a wooden toothpick inserted in the center comes out clean.

Allow to cool completely before cutting to serve.


Tuesday, November 19, 2013

FUDGE MARBLE POUND CAKE

This recipe is from a flyer containing 6 pound cake recipes from Duncan Hines.  This flyer was in my late mother's recipe shoebox. Note: You can click on the picture to enlarge for easier reading.




RICOTTA-WHEAT CREPES WITH BLUEBERRY SAUCE

This is a recipe sheet I got years ago from McCall's Cooking School.  I've just never had much patience for making crepes but these are very good.


Click on picture to enlarge for easier reading.

Monday, November 18, 2013

PEPPERMINT CHOCOLATE CAKE

I had this recipe at one time, thought about it today and looked it up online.  It is from Woman's Day magazine.


  • 2 1/2 cup(s) all-purpose flour
  • 1 1/4 cup(s) unsweetened cocoa
  • 2 1/4 cup(s) granulated sugar
  • 3/4 cup(s) packed brown sugar
  • 2 1/4 teaspoon(s) baking soda
  • 3/4 teaspoon(s) baking powder
  • 3/4 teaspoon(s) kosher salt
  • 1 1/2 cup(s) whole milk
  • 3/4 cup(s) canola oil
  • 3 large eggs
  • 1 1/2 teaspoon(s) peppermint extract
  • 1 1/4 cup(s) boiling water
  • 20 mini candy canes
  • 3 package(s) (8 ounces each) cream cheese, at room temperature
  • 3/4 cup(s) (1 1/2 sticks) unsalted butter, at room temperature
  • 1 box(es) (1-pound) box confectioners' sugar
  • peppermint meringues, for decorating (optional)

  •  Heat oven to 350 degrees F. Coat three 8- by 2-inch round cake pans with cooking spray. Line the bottoms with parchment paper; spray the paper.

  • In a large bowl, whisk together the flour, cocoa, granulated and brown sugars, baking soda and powder, and salt. In a bowl, whisk together the milk, oil, eggs, and peppermint extract. Mix the milk mixture into the flour mixture until fully incorporated. Mix in the boiling water (the batter will be thin).
  • Divide the batter among the prepared pans and bake until a wooden pick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes in the pans before transferring to a wire rack to cool completely.
  • Meanwhile, crush the candy canes and make the icing. Using an electric mixer, beat the cream cheese and butter in a large bowl until smooth. Beat in the confectioners' sugar until light and fluffy, about 3 minutes.
  • Place one cake layer on a platter. Spread 1 1/4 cups icing over the top. Top with another layer and 1 1/4 cups icing. Top with the last cake layer. Frost sides and top with the remaining icing. Gently pat the crushed candy canes all over the sides of the cake. Top with meringues (if using).

  • Peppermint Meringues:
  • 2 large egg whites
  • 1/4 cup(s) granulated sugar
  • 1/4 teaspoon(s) cream of tartar
  • 1/8 teaspoon(s) peppermint extract
  • Red gel or paste food coloring


  • Heat oven to 200 degrees F. Line baking sheets with parchment paper.
  • In a large metal or glass bowl, whisk together the egg whites, sugar, and cream of tartar. Set the bowl over (but not in) a saucepan of simmering water and cook, whisking constantly, until the sugar is dissolved and the whites are very warm to the touch, 2 to 3 minutes.
  • Remove from heat and, using an electric mixer, beat on low speed, gradually increasing the speed to high, until soft glossy peaks form, about 5 minutes. Beat in the peppermint.
  • Transfer 1 tablespoon meringue mixture to a small bowl and tint red. Using a paintbrush or a skewer and the red meringue mixture, paint 3 vertical stripes in a pastry bag fitted with a 3/4-inch star pastry tip.
  • Carefully spoon the white egg white mixture into the piping bag, being careful not to smear the red meringue. Pipe small stars (about 3/4 inch) onto the prepared baking sheet. Bake the meringues until just set on the outside, 20 to 30 minutes. Slide the sheets of parchment paper onto wire racks to cool completely.

  • Saturday, November 16, 2013

    BROWN SUGAR-GINGER SNOWFLAKE COOKIES

    I got this cookie recipe from a Woman's Day magazine last year.

  • 2 3/4 cup(s) all-purpose flour
  • 1/2 teaspoon(s) baking powder
  • 1/4 teaspoon(s) kosher salt
  • 1 cup(s) (2 sticks) unsalted butter, at room temperature
  • 1/4 cup(s) granulated sugar
  • 1/2 cup(s) firmly packed dark brown sugar
  • 2 teaspoon(s) grated fresh ginger
  • 1 large egg
  • 1 1/2 teaspoon(s) pure vanilla extract
  • 2 cup(s) confectioners' sugar
  • 2 tablespoon(s) whole milk
  •  Sanding sugar, for decorating

  • In a large bowl, whisk together the flour, baking powder, and salt.
  • Using an electric mixer, beat the butter, granulated and brown sugars, and ginger until light and fluffy, about 3 minutes. Beat in the egg and then the vanilla.
  • Reduce the mixer speed to low and gradually add the flour mixture, mixing just until incorporated. Shape the dough into 4 disks and roll each between 2 sheets of wax paper to 1/8 inch thick. Chill until firm, 30 minutes in the refrigerator or 15 minutes in the freezer.
  • Heat oven to 350 degrees F. Line baking sheets with parchment paper. Using floured snowflake-shaped cookie cutters, cut out cookies. Place on the prepared sheets. Reroll, chill, and cut the scraps.
  • Bake, rotating the positions of the pans halfway through, until the cookies are lightly golden brown around the edges, 10 to 12 minutes. Let cool on the sheets for 5 minutes before transferring to wire racks to cool completely.
  • In a medium bowl, stir together the confectioners' sugar and whole milk until smooth. If desired, tint the icing blue. Transfer the icing to a piping bag fitted with a small round tip and pipe patterns on the cooled cookies. While the icing is wet, sprinkle with sanding sugar, if desired.



  •  


    Friday, November 15, 2013

    LEMON-POPPY SEED BARS

    I love this recipe and the story that came with it.  Kate Merker, Woman's Day food and nutrition director said this recipe is from her great-great-aunt Olga who was known for her wonderful pies and cakes.  She went on to say her Aunt Olga even paid her doctors with tins of cookies!

    1 tbsp poppy seeds
    1/4 tsp kosher salt
    3 cups all-purpose flour
    2 tbsp grated lemon zest
    1 cup (2 sticks) unsalted butter, at room temperature
    3 cups granulated sugar
    8 large eggs
    1 cup fresh lemon juice
    confectioners' sugar, for dusting

    Heat oven to 350 degrees.
    Line a 9 x 13-inch baking pan with foil, leaving an overhang on two sides.

    In a large bowl, whisk together the poppy seeds, salt, 2 cups flour and 1 tablespoon zest.

    Using an electric mixer, beat the butter and 1/2 cup granulated sugar in a second large bowl until light and fluffy, 3 minutes.  Reduce the mixer speed to low and gradually add the flour mixture, mixing just until incorporated.  Press or spread the mixture into the bottom of the prepared pan.  Bake until lightly golden, 15 to 20 minutes.

    Clean and dry the bowl, then whisk together the eggs, lemon juice, and the remaining 2 1/2 cups of granulated sugar, remaining 1 cup of flour, and the remaining 1 tablespoon of zest.  Spread the mixture over the hot crust and bake until set, 30 to 35 minutes.  Allow to cool to room temperature.

    Transfer to a cutting board and cut into 1 1/2-inch squares.  Dust with the confectioners' sugar.


    Thursday, November 14, 2013

    GINGERSNAP PUMPKIN DESSERT

    2 1/2 cups finely crushed gingersnaps
    1/2 cup butter, melted
    1 block (8-oz) cream cheese, softened
    1/2 cup powdered sugar
    2 tbsp milk
    3 cups cold milk
    2 pkgs (3.4-oz each) instant vanilla pudding mix
    1 can (15-oz) solid pack pumpkin
    2 1/2 tsp pumpkin pie spice
    2 cups whipped topping
    Additional whipped topping for garnish, optional

    In a small mixing bowl combine the crushed gingersnaps and butter; press into an ungreased 9 x 13 inch baking pan.

    Bake at 325 degrees for 10 minutes.  Remove from oven and cool.

    In a mixing bowl beat the cream cheese, powdered sugar, and 2 tablespoons milk until fluffy; spread over the cooled crust.

    In another mixing bowl, beat the milk and pudding mix together for 1 minute.  Add the pumpkin and the pumpkin pie spice; beat until well blended. Fold in the whipped topping and spread the mixture over the cream cheese layer.

    Refrigerate dessert for at least 3 hours.

    To serve, cut dessert into squares and garnish with whipped cream, if desired.  Dust lightly with cinnamon or pumpkin pie spice, if desired.



    Wednesday, November 13, 2013

    THREE-CHOCOLATE FUDGE

    This is a Taste of Home recipe from Betty Grantham of Hanceville, Alabama.



    • 3-1/3 cups sugar
    • 1 cup butter
    • 1 cup packed dark brown sugar
    • 1 can (12 ounces) evaporated milk
    • 32 large marshmallows, halved
    • 2 cups (12-oz) semisweet chocolate chips
    • 2 milk chocolate candy bars (7 ounceseach), broken
    • 2 ounces semisweet chocolate, chopped
    • 1 teaspoon vanilla extract
    • 2 cups chopped pecans
    1. In a large saucepan, combine first four ingredients. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil 5 minutes, stirring constantly. Remove from the heat; stir in marshmallows until melted.
    2. Stir in chocolate chips until melted. Add chocolate bars and chopped chocolate; stir until melted. Fold in vanilla and pecans; mix well. Pour into a greased 15x10x1-in. pan. Chill until firm. Cut into squares. Yield: 5-1/2 pounds.

    Tuesday, November 12, 2013

    CRISPY RICE CHOCOLATE POPS

    3 tbsp unsalted butter
    1 pkg (10-oz) marshmallows
    2 tsp vanilla extract
    6 cups puffed brown rice cereal
    8-oz bittersweet chocolate melted
    1/2 cup finely chopped pistachios
    1/2 cup toasted coconut flakes

    Melt the butter in a large pot over medium heat; add the marshmallows and stir until melted, about 6 minutes. Remove from heat and stir in the vanilla extract and cereal until combined.  Transfer to a baking sheet that has been coated with nonstick cooking spray.  Let stand approximately 5 minutes or until cool enough to handle.

    Dampen hands and form the mixture into 32 balls about 2-inches in diameter.  Stick a small bamboo skewer into each ball pressing gently to adhere.  Transfer balls to lightly oiled foil and let stand for 15 minutes to set.

    Dip the balls into the melted chocolate and return to the foil.  Sprinkle half with the pistachios and half with the flaked coconut.

    Sunday, November 10, 2013

    DOUBLE CHOCOLATE MINT BARS

    This recipe is the flip side of the mousse recipe I posted yesterday.

    Click on recipe to enlarge for easier reading.


    Saturday, November 9, 2013

    COCOA CAPPUCCINO MOUSSE

    An old holiday ad from Hershey's & Eagle Brand.

    Click on picture to enlarge for easier reading.

    Friday, November 8, 2013

    CORNFLAKES MACAROONS

    I love it when I find old handwritten recipes of my late mom's.  She must have written this from the old radio show, "The Backyard Fence," or something similar.  Her handwriting was always beautiful and it is obvious she wrote this quickly.
    Click on recipe to enlarge for easier reading.

    MUDDY BUDDIES

    9 cups your favorite Chex cereals
    1 cup semi-sweet chocolate chips
    1/2 cup peanut butter
    1/4 cup butter or margarine
    1 tsp vanilla
    1 1/2 cups powdered sugar

    Pour the cereal into a large heat-proof bowl; set aside.

    In a 1-quart microwave bowl, combine chocolate chips, peanut butter, and butter.  Microwave on high 1 to 1 1/2 minutes or until smooth when stirred (stir after 1 minute).  Stir in the vanilla and pour mixture over the cereal, stirring until evenly coated.

    Pour cereal mixture into a jumbo zip-top plastic bag with the powdered sugar.  Be sure to seal bag well then shake until the cereal is well coated.  Spread out on waxed paper to cool.

    May be stored in plastic bags or airtight containers.  May be frozen in plastic freezer bags, if desired.

    Note: Do not use a reduced-fat margarine as it may cause the chocolate mixture to clump and not coat the cereal evenly.

    Thursday, November 7, 2013

    CHOCOLATE MINI CHEESECAKES

    This is an old recipe clipping from a magazine insert from Hershey's.  It is a little blurry but if you click on the picture it will enlarge for easier reading.

    That first ingredient is 1/2 cup Hershey's Cocoa.

    Tuesday, November 5, 2013

    HONEY-CINNAMON DIP FOR APPLES AND OTHER FRUITS

    1 pkg (8-oz) cream cheese, softened
    1 jar (7-oz) marshmallow creme
    1 tbsp honey
    1/4 tsp ground cinnamon
    fresh cut apples, pears, or other fruits

    In a small bowl combine all ingredients.

    Using electric mixer, beat on low speed until smooth.

    Place in the refrigerator in an airtight container.

    Serve with the fresh fruit.

    Monday, November 4, 2013

    CRANBERRY PECAN PIE

    Pastry for 1 crust pie (I recommend the Holiday Pastry on this blog)
    1 cup fresh or frozen cranberries
    3 large eggs
    2/3 cup sugar
    1 cup dark corn syrup
    6 tbsps unsalted butter, melted
    1 tsp vanilla extract
    1/4 tsp mace
    speck of salt
    3/4 to 1 cup pecan halves

    Prepare pastry and line a 9-inch pie plate; flute edges and set aside.

    Preheat oven to 350 degrees.

    Process the cranberries in a food processor or blender until finely chopped; arrange over the bottom of the pie shell; set aside.

    In a large mixer bowl, beat the eggs until frothy.  Mix in the sugar, corn syrup, butter, vanilla, mace, and salt. Pour mixture over the cranberries and arrange the pecan halves decoratively over the top in a circular pattern.

    Bake pie at 350 degrees 45 to 50 minutes or until golden brown and almost set (a little shaky but will firm up as it cools).


    HOLIDAY PASTRY

    This is a recipe from an old Marcia Adams book.  I would guess it is from a book from 10 or so years ago. Good pastry recipe for the cook who is afraid of making pie crusts.  This recipe is made with an electric mixer and is so easy.  The picture below shows this pastry being cut for small hand pies but this recipe makes enough for two regular two-crust pie.

    4 cups all-purpose flour
    1 tbsp sugar
    2 tsps salt
    1 3/4 cups butter-flavored solid vegetable shortening
    1 large egg
    1 tbsp cider vinegar
    1/2 cup water

    In large mixer bowl, place the flour, sugar, salt, and shortening; blend until it has the texture of coarse crumbs.

    In a small bowl, beat together the egg, vinegar, and water; drizzle over the flour mixture and mix thoroughly.

    Shape the dough into a 6-inch patty, wrap in plastic wrap, and freeze for 45 minutes or refrigerate overnight.

    To prepare the dough for pies, form into a long roll, divide into fourths, and wrap each portion separately and refrigerate or freeze.

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