Friday, March 30, 2018

MINTY MALLOWS

1 can (14-oz) sweetened condensed milk
1 pkg (10-oz) Nestle Toll House mint-chocolate morsels
2 cups miniature marshmallows
1 cup coarsely chopped pecans or walnuts

In top of a double boiler, combine milk and morsels over hot but not boiling water. Stir until the morsels are melted and mixture is smooth.

In a large bowl, combine the marshmallows and nuts. Stir in the chocolate mixture; mix well.

Spread mixture into a lightly buttered or sprayed pan. Chill until firm (about 20 minutes). Cut into small squares.


Yield: 1 1/2 lbs
Note: This is a Nestle recipe and photo.

Thursday, March 29, 2018

FRUIT AND NUT COFFEE CAKE

1 pkg active dry yeast
1/4 cup warm (105-115 degrees)
1/2 cup butter, melted and cooled
2 large eggs
1/2 tsp salt
2 1/2 cups all-purpose flour

Filling:
2 tbsp butter
1/2 cup granulated sugar
1 tbsp vanilla extract
1/2 cup raisins, dark or golden
1/2 cup chopped dried apricots
1/2 cup chopped nuts (almonds, walnuts, or pecans)

Glaze:
1 large egg, lightly beaten

Garnish:
Powdered sugar

In a large bowl, dissolve yeast in warm water. Let stand until foamy, 5 to 10 minutes.

Stir butter, eggs, and salt into the yeast mixture. Stir in flour. Using an electric mixer on medium speed, beat flour mixture until a crumbly dough forms.

Turn dough out onto a lightly floured surface and knead until smooth and elastic, 5 to 10 minutes. Place dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth and let rise until doubled, about 1 1/2 hours.

Meanwhile, prepare the filling by beating together the butter, sugar, and vanilla until light and fluffy, using an electric mixer on medium speed. Stir in the raisins, apricots, and nuts.

Grease and flour a 10-inch springform pan.

Punch down dough. Turn dough out onto a lightly floured surface and knead 1 to 2 minutes. Reserve 1/3 of the dough for the top. Using a lightly floured rolling pin, roll remaining dough into a 15-inch circle. Transfer to the prepared pan. Trim,  leaving a 1-inch overhang.

Spread filling over dough in the pan. Divide the reserved dough into 6 equal pieces. Roll each piece into a 10-in long rope; form a crisscross pattern over the filling. Fold in overhang to cover the ends.

Cover the pan loosely with a damp cloth; let rise in refrigerator until doubled, about 2 hours.

Preheat oven to 400 degrees.
Brush top of cake with the egg glaze and bake at 400 degrees until golden, about 25 minutes. Remove from oven to a wire rack to cool slightly. Turn out onto the wire rack to cool completely.

Dust cake with powdered sugar.


Wednesday, March 28, 2018

CATHY'S BANANA SPLIT CAKE

1 can (20-oz) crushed pineapple in juice, undrained
1 can (15-oz) tart cherries in water, drained
1 box banana cake mix (2-layer size)
1/2 cup butter, cut into thin slices
1/2 cup semi-sweet chocolate chips
1/2 cup chopped pecans
Whipped cream for garnish, optional
Drained maraschino cherries for garnish, optional

Preheat oven to 350 degrees.
Spray a 9 x 13-inch baking pan with nonstick cooking spray.

Spread the pineapple and cherries in the prepared pan. Top with the cake mix, spreading evenly. Top cake mix with the butter slices in a single layer, covering cake mix as much as possible. Sprinkle the chocolate chips and pecans over all.

Bake 55-60 minutes at 350 or until a wooden toothpick inserted in the center comes out clean. Cool at least 15 minutes before cutting to serve.

Top each piece with whipped cream and a cherry when serving, if desired.


Tuesday, March 27, 2018

LEMON CURD

1/2 cup salted butter, softened
2 cups granulated sugar
4 large eggs
2 large egg yolks
1 tbsp lemon zest
1 cup fresh lemon juice (about 4 large lemons)

With an electric mixer on medium speed, beat the butter and sugar until blended, about 45 seconds. Add eggs and egg yolks, one at a time, beating just until blended after each addition. Gradually add juice, beating at low speed just until blended. Stir in the zest. The mixture will look curdled.

Transfer lemon mixture to a heavy 4-quart saucepan and cook, whisking constantly, over medium-low heat until mixture thickens and coats the back of a spoon. This will take around 15 minutes.

Transfer to a bowl, place plastic wrap directly over warm curd and chill until firm, about 4 hours.

May be refrigerated in an airtight container for up to 2 weeks.

Yield: Approximately 4 cups.

Photo from KA Flour

Monday, March 26, 2018

CHOCOLATE CREAM STRAWBERRY TART

Pastry for 1 crust pie
1/4 cup sugar
3 tbsp all-purpose flour
1/4 tsp salt
1 cup milk
4 egg yolks
1 pkg (6-oz) Nestle Toll House semi-sweet chocolate morsels
2 tbsp butter
2 tsp vanilla extract
2 pints fresh strawberries, washed & hulled
2 tbsp strawberry jelly

Shell:
Preheat oven to 425 degrees.
Fit pastry dough into a 9-inch removable bottom tart pan. Press firmly into bottom and sides of pan: trim edges. Line with foil and weight with dried beans or pie weights. Bake at 425 for 10 minutes. Remove foil; bake another 2 to 3 minutes. Cool completely. Remove from pan.

Pastry Cream:
In a medium saucepan, combine sugar, flour and salt; gradually add milk. Cook over low heat, stirring constantly, until mixture boils. Boil 2 minutes, stirring constantly; remove from heat.

Beat in egg yolks and return to the heat; cook for another minute. Remove from heat. Add the chocolate morsels, butter and vanilla. Stir until morsels are melted and mixture is smooth. Place plastic wrap over the surface and chill 30 minutes.

Stir cream and spread evenly into the prepared tart shell. Arrange the strawberries on top.

Melt the jelly in a small saucepan over low heat. Brush over the strawberries. Chill tart thoroughly. Let stand for 15 minutes before serving.




Sunday, March 25, 2018

STRAWBERRY YOGURT WHIP

1 pkg (3-oz) strawberry gelatin (ie Jell-O)
1 cup boiling water
3/4 cup cold water
1 carton (8-oz) strawberry yogurt

Dissolve gelatin in boiling water. Add cold water. Chill until slightly thickened. Add yogurt and beat with rotary beater until mixture is light and fluffy. Pour into punch cups or individual little serving dishes. Chill about 2 hours until set.

Yield: 4 cups (8 half cup servings)

 Note: This is an old Jell-O recipe.

Saturday, March 24, 2018

POPPY SEED BUNDT CAKE

1/4 cup poppy seeds
1 1/4 cup water
1 box yellow cake mix (2 layer size)
1/4 cup canola oil
3 eggs
Lemon glaze

Soak poppy seeds in the water for 30 minutes.

Preheat oven to 350 degrees.
Generously grease and flour a Bundt pan; set aside.

With an electric mixer blend the cake mix, oil, eggs, poppy seeds and water. Beat 4 minutes at medium speed.

Pour batter into the prepared pan and bake at 350 degrees 40-50 minutes or until cake springs back when touched lightly with finger tip.

Cool cake 10 minutes in the pan on a wire rack. Remove from pan and cool completely.

Drizzle cake with lemon glaze allowing it to run down the sides.

You can make a lemon glaze by mixing powdered sugar with lemon juice. Add a little water or milk to make of desired consistency, if needed.

 Photo: Courtesy of Mr. Food

Friday, March 23, 2018

ALMOND BRICKLE PECAN BARS

2 cups unsifted flour
1/2 cup powdered sugar
1 cup (2 sticks) cold butter
1 can (14-oz) sweetened condensed milk
1 cup chopped pecans
1 egg
1 tsp vanilla
1 pkg (6-oz) almond brickle chips

Preheat oven to 350 degrees (325 for glass dish).

In a medium bowl, combine flour and sugar; cut in butter, using a pastry cutter or 2 knives, until mixture resembles coarse cornmeal. Press mixture onto the bottom of a 9 x 13-inch baking pan and bake 15 minutes.

While crust bakes, in a medium bowl beat the milk, egg, and vanilla. Stir in the chips and pecans. Spread mixture evenly over the baked crust. Return to oven and bake 25 minutes or until golden brown.

Cool thoroughly before cutting into bars. Store, covered, in the refrigerator.

File photo for reference only. Not this recipe.

Thursday, March 22, 2018

NESTLE'S CHOCOLATE ALMOND BARK

1 pkg (11 1/2-oz) Nestle Toll House Milk Chocolate Morsels
1 tbsp vegetable shortening
1/2 cup raisins
1/2 cup chopped toasted almonds, divided

Over hot (not boiling) water, combine chocolate morsels and shortening. Stir until morsels are melted and mixture is smooth. Remove from heat and stir in the raisins and half the almonds. Spread into a waxed paper-lined 9 x 13-inch baking pan. (Waxed paper should be long enough to extend over the pan so it can be easily lifted from the pan.) Sprinkle the remaining almonds over the top.

Chill until ready to serve, or about 30 minutes.

Break into pieces before serving.

Yield: 1 lb

Wednesday, March 21, 2018

AUNT DELTA'S PEANUT BUTTER FINGERS

This recipe is from a rural Texas Co-op Magazine. It was shared by a member who submitted this recipe from her 89-year-old aunt. This recipe was a recipe winner in the February '18 magazine.

Dough:
1/2 cup butter
1/2 cup sugar
1/2 cup dark brown sugar
1 egg
1/3 cup creamy peanut butter
1/2 tsp vanilla extract
1 cup flour
1 cup oatmeal
1/2 tsp baking soda
1/4 tsp salt
1 cup chocolate chips (light or dark)

Peanut Butter Icing:
1/2 cup powdered sugar
1/4 cup creamy peanut butter
2 tbsp milk, or more for texture

Dough: Preheat oven to 350 degrees. Grease a 10-by-15-inch rimmed baking sheet (or a 9-by-13-inch for thicker bars) with butter or nonstick spray.

Cream together butter and sugars until light and fluffy. Add egg and beat until combined. Add peanut butter and vanilla, and beat another minute until smooth.

In a separate bowl, whisk together flour, oatmeal, baking soda and salt. Using a spoon or a rubber spatula, stir the dry ingredients into the wet ingredients. Spread the batter to the edge of the prepared baking sheet, and use a wet hand to smooth evenly.

Bake 20 minutes or until golden brown and a knife inserted in the center comes out fairly clean. Scatter chocolate chips over the top, allow them to melt 5 minutes and then spread the chocolate evenly.

Icing: Whisk together the powdered sugar, peanut butter and enough milk to make a soft icing. (It should have the consistency of honey.) Use a whisk or fork to drizzle the icing over the chocolate topping. Allow to cool completely (or refrigerate), then slice into bars.

Makes 36-60 bars, depending on baking sheet and bar size.

Cooks tip: Old-fashion oats or the thick-cut variety will give these bars the best texture. If you like your desserts with a salty edge, double the salt - or top the peanut better drizzle with flaky Maldon sea salt.


Tuesday, March 20, 2018

STRAWBERRY BISCUITS

1/2 cup salted butter, frozen
2 1/2 cups self-rising flour
1/4 cup granulated sugar
1/4 tsp baking powder
1 cup chilled heavy whipping cream
1 cup chopped fresh strawberries
2 tbsp salted butter, melted

Preheat oven to 475 degrees.
Line a rimmed baking sheet with parchment paper.

Grate the frozen butter using the large holes of a box grater. Toss together grated butter, flour, sugar, and baking powder in a large bowl. Chill 10 minutes.

Make a well in the center of the butter mixture; add the heavy cream to the well and stir 10 times. Add the strawberries and stir 5 times. Dough will be loose and flaky.

Turn dough out onto a lightly floured surface and gently knead 3 to 4 times. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a 3/4-inch rectangle (about 9x5 inches). Starting at 1 short end, fold dough in half so short ends meet. Repeat rolling and folding procedure 4 more times.

Roll dough to a 1-inch thickness. Cut dough with a floured 2 1/2-inch round cutter and place on the parchment-lined baking sheet., rerolling dough scraps and flouring as needed.

Bake at 475 degrees until lightly browned, about 15 minutes. Brush the warm biscuits with the melted butter.

Yield: 12 servings

Note: File Photo

Monday, March 19, 2018

TOASTED COCONUT HOT CHOCOLATE

1 can (113.66-oz) can chilled coconut milk, divided
2 tbsp powdered sugar
3 tsp vanilla extract, divided
1 qt unsweetened coconut milk
3/4 cup granulated sugar
1/4 cup unsweetened cocoa
6-oz bittersweet chocolate (60% cacao)
1/4 tsp kosher salt
3/4 tsp ground cinnamon
toasted coconut for garnish
chocolate shavings for garnish
extra cinnamon for garnish

Without shaking or tilting the can, carefully open the canned coconut milk; remove solidified cream from the top and place in a bowl. Reserve the liquid.

Add 1 teaspoon of the vanilla to the bowl along with the powdered sugar and beat with an electric mixer until medium peaks form, about 3 minutes. Refrigerate until ready to use.

In a medium saucepan, whisk together the remaining of the canned coconut milk, unsweetened coconut milk, granulated sugar and unsweetened cocoa. Bring mixture to a simmer over medium heat, stirring constantly. continue to cook, stirring constantly, until mixture is hot and all sugar is dissolved. This will take about 10 minutes. Remove from the heat.

Whisk the bittersweet chocolate, ground cinnamon, kosher salt, and the remaining 2 teaspoons vanilla.

Pour into mugs and top with the toasted coconut, chocolate shavings, and extra cinnamon for garnish.

Yield: 4 servings
Note: I got this recipe and photo from SL last year.


Saturday, March 17, 2018

STOCKMAN'S OLD-FASHION BUTTERMILK PIE

This recipe is from Stockman's Steakhouse in Crockett, Texas where the manager/chef is happy to share her recipe.

9 eggs
3 sticks margarine, melted
3 tsp vanilla
dash of salt
4 1/2 cups sugar
9 tbsp flour
1 1/2 cups buttermilk
3/4 tsp nutmeg
2 unbaked pie crusts

Preheat oven to 425 degrees. Beat eggs lightly, then blend all other ingredients (except crusts); pour into the pie crusts. Bake for 10 minutes, then reduce heat to 350 degrees. Cook the pies until firm, about an hour.


Thursday, March 15, 2018

WHITE CHOCOLATE CREAM CHEESE FROSTING

8-oz white chocolate, roughly chopped
2 pkg (8-oz each) cream cheese, room temperature
1 1/2 sticks unsalted butter, room temperature
1 cup confectioners' sugar
2 tsp vanilla extract
White sugar pearls for decorating, if desired

Microwave chocolate in a microwave-safe bowl in 20 second intervals, stirring after each, until melted; set aside.

Beat the cream cheese, butter, confectioners' sugar and vanilla in a large bowl with mixer on medium speed until smooth and creamy, about 4 minutes.

Using a rubber or silicone spatula, gently fold the melted chocolate into the butter mixture.

Yield: Will frost and fill a two layer cake.

Note: This frosting may be covered and refrigerated up to two days. Right before using, beat with a mixer to soften.

Note: File Photo

Wednesday, March 14, 2018

MINI EAGLE BRAND CHEESECAKES

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter
3 pkg (8-oz each) cream cheese, softened
1 can (14-oz) Eagle Brand milk
3 eggs
2 tsp vanilla extract
1 can fruit pie filling (your choice)

Combine crumbs, sugar, and butter; press approximately 1 tablespoon of mixture in bottom of each lined muffin cup.

Beat cream cheese until fluffy; gradually add the milk, eggs, and vanilla until blended. Spoon over the crust in the muffin cups.

Bake at 300 degrees for 20 minutes. Remove from oven and allow to cool.

Top the cheesecakes with the pie filling and chill until serving time.


Tuesday, March 13, 2018

LEMON-POPPY PINWHEELS

1 sheet (1/2 a 17.3-oz pkg) frozen puff pastry, thawed
All-purpose flour for rolling out dough
1/4 cup lemon curd
1 tbsp poppy seeds
1 large egg
Powdered sugar, for dusting

Preheat oven to 350 degrees.
Line two baking sheets with parchment paper; set aside.

Roll our the puff pastry into a 12-inch square on a lightly floured surface; brush with the lemon curd and sprinkle with the poppy seeds.

Cut pastry in half, then cut each half crosswise into 1/4-inch wide strips. Roll each strip into a coil and transfer to the prepared baking sheets.

Beat egg with water; brush on the pinwheels.

Bake at 350 degrees approximately 20 minutes or until golden brown. Allow to cool 5 minutes on baking sheets. Transfer to wire racks to cool completely.

Dust with powdered sugar.

Yield: Approximately 8 dozen

This is a Pepperidge Farms Recipe and Photo

Saturday, March 10, 2018

CARAMEL CANDY BARS

1 pkg (14-oz) caramels
1/2 cup milk
2 cups all-purpose flour
2 cups quick cooking oats
1 1/2 cups brown sugar
1 tsp baking soda
1/2 tsp salt
1 egg
1 cup soft butter
1 pkg (6-oz) milk chocolate chips
1 cup chopped nuts

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

Heat the caramels with the milk in the microwave, stirring every few seconds until caramels are melted and mixture is smooth. This may also be done using a double boiler, if you prefer. Set mixture aside.

In a mixing bowl, combine the flour, oats, brown sugar, baking soda, salt and egg; stir in the butter (melted or softened) until crumbly. Press half the mixture over the bottom of the prepared pan. Bake at 350 degrees for 10 minutes.

Remove crust from oven and sprinkle the chocolate chips and nuts over the top. Drizzle the caramel over the chips and nuts. Sprinkle the remaining dough mixture over all. Bake at 350 degrees 22-25 minutes.

Cool before cutting into bars.


Note: File Photo

Friday, March 9, 2018

BUTTERSCOTCH NUT SAUCE

This is an old Nestle recipe and photo.

1 pkg (6-oz) Nestle Toll House butterscotch flavored morsels
1/4 cup evaporated milk
5 tsp orange flavored liqueur or orange juice
5 tbsp  finely chopped orange sections
2 tbsp chopped nuts

Over hot, not boiling, water in the top of a double-boiler, melt the butterscotch morsels, stirring until smooth.

Add the evaporated milk and orange liqueur or juice to the melted morsels; blend with a fork or wire whisk until smooth.

Stir in the orange sections and chopped nuts.

Serve while warm over ice cream, pound cake, etc.

Yield: 1 1/3 cups sauce




Thursday, March 8, 2018

PEANUT BUTTER CHOCOLATE CHUNK COOKIES

1 1/4 cups flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup chunky peanut butter, room temperature
3/4 cup sugar
1/2 cup firmly packed brown sugar
1 egg, room temperature
1 tbsp whole milk
2 tsp vanilla extract
1/2 cup peanut butter chips
1/2 cup bittersweet chocolate chunks
1 tbsp sprinkling sugar

Preheat oven to 350 degrees.
Line baking sheet with parchment paper; set aside.

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

In a separate bowl, beat the butter and peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Stir in the milk and vanilla extract.

Add the dry ingredients to the wet mixture and beat thoroughly. Stir in the peanut butter chips and the chocolate chunks.

Place the sprinkling sugar in a small bowl. Drop cookie dough by rounded teaspoonfuls into the sugar then place on baking sheet, leaving space between cookies for expansion.

Bake at 350 degrees for 10 to 12 minutes or until lightly golden in color. To maintain a chewy middle, do not overbake. (The cookies may appear to not be done, but they are.)

Cool on cookie sheet 1 minute then carefully remove to a wire rack to cool completely.

Yield: About 2 dozen cookies

 Note: I got this recipe from my Texas Co-op Magazine. It had a footnote saying it was adapted from The Magnolia Bakery Cookbook.


Wednesday, March 7, 2018

PEAR COCONUT PECAN BUNDT CAKE

This is my original recipe I created after becoming a diabetic. This cake is from my diabetic blog but if you want to sugar it up, go right ahead. Just change the Splenda Granulated to 1 cup granulated sugar and the Splenda Brown Sugar Blend to 1 cup light brown sugar. An equal amount of butter may be substituted for the oils.

2 large eggs
2 large egg whites
1/2 cup olive oil*
1/2 cup canola oil*
1/2 cup unsweetened applesauce
1/2 cup Splenda Brown Sugar Blend
1 cup Splenda Granulated
1 cup all-purpose flour
2 cups white whole-wheat flour
1 1/2 teaspoons baking soda
1 1/4 teaspoons ground cinnamon
1 teaspoon vanilla extract
4 cups chopped pears (or apples)
1 cup unsweetened flaked coconut
1 cup chopped pecans
butter-flavored nonstick cooking spray
Powdered sugar drizzle for glazing, if desired.

In a medium to large mixing bowl, using an electric mixer, beat eggs and egg whites. Add the oils, applesauce, Brown Sugar Blend and the Splenda Granulated; beat until creamy.

Add the all-purpose flour and mix to blend. Add the whole-wheat flour, baking soda, and cinnamon, beating at medium speed to blend well. Blend in the vanilla.

Using a large spatula or wooden spoon, mix in the pears, coconut, and pecans until well combined.

Spray a Bundt pan with the cooking spray and pour the batter evenly into the pan.

Bake at 350 degrees for 50 to 55 minutes or until a wooden toothpick inserted in the center comes out clean.
*If you buy these two oils already combined you would use 1 cup.


Tuesday, March 6, 2018

MEXICAN CHOCOLATE CRINKLE COOKIES

1 2/3 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1 tbsp ground cinnamon
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 1/4 cups packed light brown sugar
2 large eggs
1 tsp vanilla extract
3/4 cup confectioners' sugar

In a medium bowl, whisk together flour, cocoa, cinnamon, baking powder and salt; set aside.

With an electric mixer on medium-high speed, beat butter and brown sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, then vanilla; continue to beat, scraping down bowl as needed. Reduce speed and slowly add the flour mixture. Beat until well combined.

Form dough into a disk and wrap in plastic wrap; chill until firm, about 2 hours.

Preheat oven to 350 degrees.
Line 2 large cookie sheets with parchment paper. Scoop rounded tablespoons of dough and roll into balls. Roll balls into the confectioners' sugar to coat heavily. Place 2-inches apart on the cookie sheets and bake at 350 degrees until crackly and puffed but still soft in center, about 10 minutes.

Note: File Photo

Thursday, March 1, 2018

HOMEMADE FRUITY MAPLE SYRUP

1/2 cup real maple syrup
1 bag (12-oz) frozen mixed berries, thawed
1 tsp lemon zest 
2 tsp fresh lemon juice

Combine all the ingredients in a medium bowl.  Serve over waffles, pancakes, or even ice cream, if desired.

 Note: File Photo for Reference Only