CARAMEL DRIZZLED BROWNIES

1 box (20-oz) brownie mix
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans
20 unwrapped milk caramels
3 tbsp milk

Prepare the brownie mix according to the box directions.  Spread the mixture into a 9 x 13-inch baking pan sprayed with nonstick cooking spray.  Sprinkle with the chocolate chips and pecans .  Bake according to the box directions.

Combine the caramels and milk in a microwave-safe bowl.  Microwave on high for 1 minute; stir to mix well.  Drizzle the caramel over the hot brownies.  Cool before cutting into squares.

Cut into 24 to 36 pieces.

file photo

BLUEBERRY PEACH ALMOND DUMP CAKE

1 (29-oz) can peach slices in light syrup, undrained
1 (21-oz) can blueberry pie filling
1 pkg (2-layer size) yellow cake mix
1/2 cup butter, cut into thin slices
1 cup sliced almonds

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

Drain peaches, reserving juice. Cut peach slices into chunks and spread over the prepared pan.

Add the pie filling and 1/2 cup of the reserved peach juice to the pan over the peaches.

Top fruit with the dry cake mix, spreading out evenly.

Top cake mix with the butter slices, covering as much cake mix as possible.

Sprinkle the almonds over the cake mix.

Bake at 350 degrees for 45 to 50 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool on a wire rack, in the pan, for at least 15 minutes before cutting to serve.

Note: Top each piece with a dollop of whipped topping or a scoop of vanilla ice cream when serving, if desired.

Photo credit - crazyforcrust.com
without almonds

EASY MARSHMALLOWS POPCORN BALLS

1 cup packed light brown sugar
8 cups miniature marshmallows
1/2 cup butter
3 quarts popped popcorn

In a saucepan combine the brown sugar, marshmallows, and butter.  Cook (stirring constantly)
the mixture over low heat until the marshmallows are melted.

Place the popped corn in a large heat-proof bowl and pour the hot mixture over the corn.  With buttered or greased hands, shape the popcorn into 20 balls.  Place the popcorn balls on waxed paper and let stand until firm.  Store in an airtight container or containers.

Note: I have never taken a picture of these popcorn balls. This is a stock photo.

CRANBERRY ICE

4 cups cranberry juice
2 tsp grated orange rind
2 cups unsweetened orange juice

In a bowl combine the three ingredients.  Spoon or pour the mixture into a 13 x 9-inch freeze-proof dish or pan.  Freeze for several hours, stirring every 15 minutes or so, until firm.

To serve scoop into individual compote dishes or plastic cups, depending on the occasion.

Yield: 10 servings.

File Photo

TOFFEE AND PECAN MARBLE CAKE WITH CHOCOLATE GLAZE

1 recipe Basic Cake Batter (on this blog)
3-oz semisweet baking chocolate, melted, cooled
1/2 cup toffee bits
1/2 cup chopped pecans

Preheat oven to 350 degrees.
Grease and flour a 10-inch Bundt pan; set aside.

Prepare the basic cake batter as directed in the recipe on this blog (listed under cakes).

Remove 1 1/2 cups of the batter from the bowl and place in a medium mixing bowl.  Stir the cooled chocolate into this batter.

Stir the toffee bits and the pecans into the remaining original batter.  Spoon half of this batter into the prepared Bundt pan.  Spoon the chocolate batter over this.  Top the chocolate batter with the other half of the toffee/pecan batter.  Run a butter knife through the batters to marbleize.

Bake cake at 350 degrees 40 to 45 minutes until a wooden pick inserted in center comes out clean.  Cool cake in the pan on a wire rack for 10 minutes.  Invert pan onto the wire rack and remove pan.  Allow cake to cool completely on the wire rack.

While cake cools, make the following Chocolate Glaze:
1/4 cup heavy cream
4-oz semisweet baking chocolate, finely chopped
2 tbsp light corn syrup
2 tbsp powdered sugar

In a small saucepan bring the cream to a boil.  Remove from the heat and add the chocolate; whisk until all the chocolate is melted.  Whisk in the corn syrup and powdered sugar.  Allow to cool slightly until thickened.  Spoon the glaze over the cake allowing some to run down the sides of the cake.

clipart used for reference only

ALMOND BUNDT CAKE

3 1/2 cups all-purpose flour
1 tbsp baking powder
1/4 tsp salt
1 cup butter, softened
2 cups granulated sugar
4 large eggs
1 tsp almond extract
1 cup milk
2 tbsp butter, melted
3 tbsp Amaretto*
1 cup powdered sugar
1/2 cup sliced toasted almonds

Preheat oven to 325 degrees.
Grease and flour a Bundt pan; set aside.

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

In a large mixer bowl, using an electric mixer, cream the 1 cup of butter and the granulated sugar until light and fluffy.  Add the eggs, one at a time, mixing well after each addition.  Stir in the almond extract.  Add the flour mixture alternately with the milk, beginning and ending with the flour mixture.  Mix well after each addition.

Pour the batter into the prepared Bundt pan and bake at 325 degrees for 50 to 60 minutes or until a wooden pick inserted in the center comes out clean.  Cool in pan on wire rack for a few minutes.  Carefully remove cake and cool completely on the wire rack.

*If you do not want to use Amaretto, substitute almond extract to suit your taste.

To make glaze:  Combine the melted butter, Amaretto, and powdered sugar in a bowl and mix well until smooth.  Drizzle glaze over the cake allowing to drip down the sides.  Sprinkle the toasted almonds over the top.

File Photo

RAISIN PECAN PIE

My friend Dayle Thornbugh Salzman from Oklahoma shared this recipe with us.

3 egg yolks
1 c sugar
1/2 c butter
1 c raisins (softened in hot water)
1 tsp cinnamon
1 tsp allspice
1/2 tsp nutmeg
1/2 tsp salt
1 c chopped pecans
3 egg whites
9 in unbaked pie crust
 
Beat egg yolks, add sugar, butter, beat together. Add spices, pecans, and raisins.Beat egg whites till stiff. Fold into mixture. Pour into unbaked crust. Bake at 350 till done.

APPLE-WALNUT MUFFINS #2

1 large egg
2/3 cup no-sugar-added apple juice
1/2 cup canola oil
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1/4 cup granulated sugar
1/4 cup firmly packed brown sugar
1 tbsp baking powder
1/4 tsp salt
2/3 cups chopped walnuts
1 apple, peeled and chopped
1 tbsp granulated sugar for topping
1/2 tsp ground cinnamon for topping

Preheat oven to 400 degrees.

In a large mixing bowl, beat the egg with the apple juice, oil, and vanilla extract. 

In a medium bowl combine the two flours, both sugars, baking powder and salt; stir into the egg mixture just until the flour mixture is moistened (lumpy batter is okay!)  Stir in the walnuts and apple.

Spray 12 muffin cups with nonstick cooking spray; evenly divide the batter into the cups.

In a cup, combine the topping sugar and cinnamon; sprinkle tops of the muffins with the cinnamon-sugar.

Bake at 400 degrees for about 20 minutes or until browned and a wooden toothpick inserted in center comes out clean.

Remove from the oven and immediately remove from pans to wire racks to cool completely.

 

File Photo

PARFAIT PUMPKIN BLOCKS

Note: Pumpkin is a healthy food that should be consumed year-round. Don't save pumpkin only for the Fall.

CRUST:
1 1/2 cups graham cracker crumbs
1/4 cup firmly packed brown sugar
1/4 cup melted butter

Mix the above ingredients together until well blended.  Press into the bottom of a 9-inch square baking pan.

FILLING:
1 can (16-oz) pumpkin
1/2 cup firmly packed brown sugar
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp nutmeg
dash of ground cloves
1 qt softened vanilla ice cream
1 cup heavy cream, whipped
2 tbsp powdered sugar
1/4 tsp ground cinnamon
1/2 cup toasted chopped pecans

In a mixing bowl combine the pumpkin, brown sugar, salt, cinnamon, nutmeg, and cloves.  Fold in the softened ice cream.  Pour the filling over the crust in the pan.  Cover and freeze for at least 2 hours.  Remove from freezer and cut into squares or 'blocks'.

TOPPING:
Before serving, sweeten the whipped cream with the powdered sugar and cinnamon.  Place a dollop atop each block.  Sprinkle the toasted pecans over the whipped cream.

NOTE: This is a great make ahead dessert.  It can be kept in the freezer until 20 minutes before serving time.  Allow to thaw during that time before cutting to serve.

APPLE COOKIES WITH MAPLE FROSTING

1/2 cup butter
1 cup firmly packed brown sugar
1 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1 large egg
2 cups all-purpose flour
1 tsp baking soda
1/4 cup milk
2 cups chopped fresh apple

Preheat oven to 400 degrees.

In a large mixing bowl cream the butter and brown sugar together until light and fluffy.  Add the salt, cinnamon, nutmeg, cloves, and the egg; blend well.

In a small bowl combine the flour with the baking soda and stir into the butter mixture along with the milk.  Blend together well.  Stir in the apples.

Drop dough onto ungreased cookie sheets by teaspoonsful.  Bake at 400 degrees for 10 to 12 minutes or until firm when lightly touched.  Do not over bake.

While cookies bake, make the following GLAZE:
1 tbsp melted butter
1 cup powdered sugar
1/4 tsp maple flavoring
2 to 3 tbsp milk

Stir the butter, powdered sugar, flavoring, and milk together to make a smooth glaze.  Top each of the cookies with approximately a half teaspoonful of the glaze.  Cool.

Allow glaze to dry before storing cookies.  Store in an airtight container.

 

Photo I got with this recipe.

BUTTERY ALMOND FLAVORED SPRITZ COOKIES

1 cup butter, softened
1 cup sugar
1 large egg
1 tsp almond extract*
1/2 tsp salt
2 1/2 cups all-purpose flour

Preheat oven to 350 degrees.
Have ungreased cookie sheets and a cookie press at the ready.

In a large mixer bowl beat the butter and sugar on high speed of mixer 5 minutes until light and fluffy.  Add the egg, almond extract and salt; beat until blended.  Lower mixer speed to low and slowly add in the flour, beating well.

Follow your cookie press instructions for use pressing out the cookies about 2-inches apart on the ungreased cookie sheets.  Decorate with colored sprinkles, etc as desired.

Bake at 350 degrees 10 to 12 minutes or until golden brown.  Use a broad, thin spatula to transfer cookies from sheets to wire racks to cool completely.

*May substitute 1 tbsp vanilla extract if desired.
Note: May add food coloring, if desired.

 

This is a file photo.

BASIC VANILLA SOUR CREAM CAKE BATTER (ALMOND CAKE INSTRUCTIONS INCLUDED)

4 large eggs
1 1/3 cups sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, melted and cooled
1/2 cup canola oil
1 tsp vanilla
3 cups all-purpose flour
1 carton (8-oz) sour cream

In a large mixing bowl with electric mixer on medium-high speed, beat the eggs until foamy.  Gradually beat in the sugar, then the baking powder, baking soda, and salt; beat 1 minute.  Beat in the butter, canola oil, and vanilla.  Lower speed to low and beat in the flour in three additions alternately with the sour cream in two additions.  Beat just until blended.

VARIATION AND BAKING INSTRUCTIONS
Almond Cake:
3/4 cup whole natural almonds, chopped
1 tsp almond extract

Preheat oven to 350 degrees.
Grease and lightly flour two 9-inch round cake pans.
Spread the almonds in a singe layer on a baking sheet and bake for 8 minutes to toast.  Allow to cool while making above batter, using almond extract instead of the vanilla.  Sprinkle the almonds evenly between the two cake pans.  Gently pour the batter over the almonds spread in the pans.

Bake at 350 degrees for 25 to 30 minutes until a wooden toothpick inserted in the center comes out clean.  Allow to cool in pans on wire racks for 10 minutes.  Run a knife gently around edges of cakes and invert onto the wire racks to cool completely.

Frost cake with your favorite frosting.

 

Note: File Photo

SURPRISE KISSES

1/3 cup firmly packed brown sugar
3/4 cup butter, softened
1 1/2 tsp vanilla extract
1 1/2 cups all-purpose flour
1/8 tsp cinnamon
25 chocolate candy kisses, unwrapped
1 1/2 tbsp powdered sugar
3/4 tsp unsweetened baking cocoa

Preheat oven to 350 degrees.

In a medium mixing bowl, combine the brown sugar and butter; beat at medium speed with electric mixer until light and fluffy.  Add the vanilla extract.

In another medium bowl, combine the flour and cinnamon.  Add the flour mixture to the creamy mixture and mix well to combine.

Shape the dough into 25 1-inch balls then flatten balls to 2-inch rounds.  Place about an inch apart on ungreased cookie sheets.  Place a chocolate kiss in the center of each round.  Bring the dough up around the kiss until kiss is completely covered.  Pinch dough to seal.  Bake at 350 degrees for around 15 minutes until bottoms of cookies are starting to get golden brown.

In a small bowl, combine the powdered sugar and cocoa powder.  Sprinkle this mixture over the hot cookies.  The warm cookies will absorb this sugar.  Sprinkle again later if you want a decorative coating.  Allow cookies to cool on cookie sheets for 10 minutes then remove to wire racks to cool completely.

Yield: 25 cookies

This is a file photo.

OH-SO-GOOD CREAM CHEESE PECAN PIE

1 9-inch unbaked deep dish pie shell
2 pkgs (3-oz each) cream cheese, room temperature
1/2 cup granulated sugar
4 large eggs
2 tsp vanilla extract
1/4 tsp salt
1 1/4 cups coarsely chopped pecans
3/4 cup dark corn syrup
3 tbsp granulated sugar
3 tbsp butter, melted

Place the cream cheese in a medium mixing bowl and beat with electric mixer on medium speed until smooth.  Add the half cup of granulated sugar, 1 of the eggs, 1 teaspoon of the vanilla, and the salt and beat just until combined.  Spread the mixture over the bottom of the unbaked pastry shell.  Sprinkle the pecans over the cream cheese mixture.

In a large mixing bowl whisk the 3 remaining eggs lightly.  Stir in the corn syrup, the 3 tablespoons of sugar, the melted butter, and the remaining vanilla.

Place the pie pan on a cookie sheet and set on a partially pulled out oven rack.   Very slowly and gently pour th syrup mixture over the pecans.  Cover the edges of the crust with a foil ring and bake pie at 375 degrees for 20 minutes or more until a butter knife inserted in the center comes out clean.  Cool completely on a wire rack.  When completely cooled, cover pie and place in refrigerator until serving time.

Yield: 8 servings.

Note:  Keep any leftovers refrigerated.

 

This is a file photo.

MINI M&M JAR COOKIE MIX

1 cup brown sugar
1/2 cup granulated sugar
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup chopped pecans
1 cup mini M&Ms

Sift the flour, baking soda, and salt together.

Layer the ingredients in a jar in the following order: flour mixture, brown sugar, granulated sugar, mini-M&Ms, and chopped pecans.

Put a lid on the jar and cover lid with a pretty piece of cloth or small doily tied on with a matching ribbon. Write the following baking instructions on a card and attach.

Mini M&M Cookies
1 jar of Mini M&M Cookie Mix
1 cup butter
2 teaspoons vanilla
2 eggs

Preheat oven to 375 degrees.  In a large mixer bowl cream the butter, eggs, and vanilla using an electric mixer.  Add the cookie mix and stir in until well blended.  Drop the dough by rounded tablespoonfuls on ungreased cookie sheets.  Bake 8 to 10 minutes or until golden brown.  Transfer cookies to a wire rack to cool completely.

 

 File photo

CRANBERRY-WALNUT PINWHEELS

1 cup cranberries
1/2 cup sugar
1 tsp cornstarch
1/4 cup water
2/3 cup walnuts, finely ground
2 tbsp butter, softened to room temperature
3/4 cup butter
3 cups all-purpose flour
1 cup sugar
1 egg
3 tbsp milk
1/2 tsp baking soda
1/2 tsp vanilla extract

To make the filling:
Combine the cranberries, half cup of sugar, and the cornstarch together in a small saucepan.  Add the water; bring mixture to a boil, stirring until sugar is dissolved.  Gently boil over medium heat for 5 minutes, stirring often.  Remove the mixture from the stove.  While hot, press the mixture through a sieve and discard the solid matter.  Cover the surface of the mixture and allow to cool without stirring or bothering.

In a food processor (or blender) after grinding the walnuts, add the 2 tablespoons of softened butter and process until the mixture is smooth and of spreading consistency, stopping to scrape down sides as needed.

To make the dough:
In large mixer bowl beat 3/4 cup of the walnut mixture at medium speed of electric mixer for about 30 seconds until softened.  Add 1 1/2 cups of the flour to the nut mixture and mix just until combined.  Add the 1 cup of sugar, the egg, milk, baking soda, and vanilla extract.  Beat until the mixture is thoroughly combined, scraping down bowl as needed.  Beat or stir in the remaining 1 1/2 cups of flour.  Cover dough and chill for approximately an hour until easy to handle.

Divide the dough in half.  Place in half between two sheets of waxed paper and using a rolling pin, roll each half into a rectangle about 16 x 12 inches.  Spread half the filling mixture over each rectangle.  Starting at a short side, roll rectangles up jelly-roll style.  Remove the waxed paper as you roll.  Moisten the edges and pinch together to seal filling inside.  Wrap each roll securely in plastic wrap and refrigerate at least 4 hours but up to 2 days.

Preheat oven to 375 degrees.

Cut the rolls into slices 1/4-inch thick.  Place cookies on lightly greased cookie sheets about 2-inches apart.  Bake at 375 degrees for 10 to 12 minutes or till the edges are firm and the bottoms are just lightly browned.  Remove cookies to wire racks to cool completely.

Yield: 96 (8 dozen) cookies

 

File photo of this recipe.

CHOCOLATE TANGERINE JUMBOS

2 cups all-purpose flour
1 cup unsweetened baking cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt
1 cup butter, softened
2/3 cup shortening
1 1/2 cups granulated sugar
1 cup firmly packed brown sugar
3 eggs
1 1/2 tsp vanilla
1 tbsp finely grated tangerine rind*
1 pkg (12-oz) white baking chips
1 cup semisweet chocolate chips
2 tbsp granulated sugar for garnish

Preheat oven to 325 degrees.
Line cookie sheets with parchment paper; set aside.

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

In a large mixing bowl beat the butter and shortening with an electric mixer on low speed for about 30 seconds to blend.  Add the 1 1/2 cups of granulated sugar and the brown sugar.  Beat until the mixture is combined well, scraping down the sides of the bowl with a spatula as needed.  Beat in the eggs and vanilla until combined.  Beat in as much of the flour mixture as you can.  If it becomes too hard for the mixer, use a large wooden spoon or silicone spatula to stir in the remaining flour mixture and the tangerine peel.  Stir in the two types of chips.

Drop the dough onto the prepared baking sheets by 1/4 cupfuls 4-inches apart.  Sprinkle with the 2 tablespoons of sugar.  Bake at 325 for 15 to 17 minutes until lightly browned.  Cool on the baking sheets for 5 minutes then remove to cool completely on wire racks.

Yield: 2 dozen cookies

*You may substitute orange peel for the tangerine if desired.

Note: This recipe is a past winner of the GREATAMERICAN BAKE SALE Domino Sugar Recipe Contest.  It was created by a Ms Ginsberg.

 clipart library

MOLASSES PECAN PIE

3 eggs, slightly beaten
3/4 cup molasses
3/4 cup corn syrup
2 tbsp melted butter
1/8 tsp salt
1 tsp vanilla
1 tbsp flour
1 cup whole or coarsely chopped pecans
1 unbaked pie shell

In a mixing bowl combine the eggs, molasses, corn syrup, butter, salt, and vanilla and mix together well.  In a cup or small bowl, mix the flour with a small amount of the egg mixture until well blended then stir into the rest of the egg mixture.  Stir in the pecans.  Pour the pie filling into the pie shell.  Bake at 325 degrees for 1 hour or until the center is firm.

Note:  If the edge of the pastry starts to get too brown, cover edge with foil.

 

Note: File Photo

RICH FUDGE SAUCE (PERFECT FOR GIFTING)

This lusciously rich fudge sauce is great at home or make a batch, put it in pretty glass jars, tie a ribbon around the neck and give as a delicious gift.

1 cup whipping cream
3/4 cup granulated sugar
8-oz unsweetened chocolate, chopped fine
1/3 cup clear corn syrup
1/4 cup butter
1 1/2 tsp vanilla
dash of salt

In a heavy saucepan combine the cream and sugar.  Cook over medium heat, stirring constantly, until the sugar is completely dissolved.  Stir in the chopped chocolate, corn syrup, and butter.  Lower heat to medium-low and cook, stirring occasionally, until the chocolate is completely melted and ingredients are blended.  Remove from the heat and stir in the vanilla and salt.  Allow sauce to cool to room temperature then pour the sauce into a jar with a tight-fitting lid and store in refrigerator.  Or as suggested above, pour into small jars with tight-fitting lids, decorate with a pretty ribbon and a label to give as gifts. 

To serve:  Spoon into a microwave-safe bowl and microwave at 15 second intervals, stirring after each, until sauce is pourable.

 

 This is a file photo.

DAIRY PRODUCTS AND BAKING

In most cases, for optimal results, you should set your eggs, butter, and other dairy products out at room temperature for about 30 minutes prior to using.  There are times, however, that your recipe will call for cold butter, ice water, etc.  So check out your recipe first.  If your recipe does not call for these items to be cold, go ahead a set them out a few minutes ahead of time so they reach room temperature.

DELICIOUS CARAMEL WHIPPED CREAM FROSTING

1 cup butter
2 cups firmly packed brown sugar
1/4 cup + 2 tbsp whipping cream
2 tsp vanilla
3 3/4 cups confectioners' sugar

In a 3-quart saucepan over medium heat, melt the butter; add the brown sugar.  Bring the mixture to a boil while stirring constantly.  Stir in the cream and the vanilla; return to a boil.  Remove the pan from the heat and allow to cool for an hour.

Transfer the caramel mixture from the saucepan to a mixer bowl.  Sift the powdered sugar into the caramel mixture and beat on high speed until creamy and of a spreading consistency.

Yield: Almost 4 cups; enough to fill and frost a 4-layer cake.
Note: File Photo

MARSHMALLOW FILLED DOUBLE CHOCOLATE CUPCAKES

1 cup butter, softened
1 cup granulated sugar
1/2 cup firmly packed brown sugar
4 eggs
6 squares (1-oz each) unsweetened chocolate, melted, cooled
1 tsp vanilla
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour (May substitute all-purpose, if desired)
1 tsp baking soda
dash of salt
1 cup low-fat buttermilk
1 jar (7-oz) marshmallow creme
Your favorite chocolate fudge frosting*
Colored sugars for decorating

Preheat oven to 350.
Line 20 muffin cups with paper liner; set aside.

In a large mixer bowl beat the butter at medium speed of an electric mixer until light and fluffy.  Add the granulated and brown sugars gradually, beating well.  Add the eggs, one at a time, beating after each egg is added.  Add the melted, cooled chocolate and the vanilla; mix well.

In a smaller bowl combine the all-purpose and whole-wheat flours, baking soda, and salt.  Add the flour mixture to the sugar mixture alternately with the buttermilk.  Begin and end with flour.  Mix at low speed after each addition until mixed together well.

Spoon the batter into the prepared muffin cups filling to the tops of the liners.

Bake at 350 degrees 15 to 18 minutes or until a wooden toothpick inserted in center comes out clean.  Allow to cool 3 to 5 minutes in the pan then remove from pan to a wire rack to cool completely.

Remove a plug from the center of each cupcake.  Go almost to the bottom but not quite.  Save the plugs.  Spoon the marshmallow creme into a pastry bag or a ziptop-type plastic bag and cut a hole in a corner.  Squeeze marshmallow creme into the center of each cupcake.  Take the plugs and cut off enough of the tops to replace over creme to mend top of cupcakes so they have smooth tops.  Very gently frost the cupcakes with the fudge frosting.  Sprinkle with colored sugars or other decorations you desire.

*A can of prepared fudge frosting works just fine.

Note: This is a file photo of this recipe.

BLUE RIBBON COOKIES

1 cup butter, softened
1/2 cup confectioners' sugar
1/2 cup granulated sugar
1 large egg
1/2 tsp vanilla extract
2 1/4 cups all-purpose flour
1/2 tsp cream of tartar
1/2 tsp baking soda
colored sugar sprinkles

Preheat oven to 375 degrees.

In a large mixer bowl combine the butter and the confectioners' and granulated sugars together.  Beat mixture on medium speed until creamy; scrape down the bowl while beating.  Add the egg and vanilla extract and continue to beat until mixture is well combined. 

Reduce the speed to low and add the flour, cream of tartar, and baking soda beating until the dough forms a ball.

Shape dough into balls about an inch in diameter and place about 2-inches apart on ungreased cookie sheets.  Using the bottom of a glass that has been dipped in granulated sugar, press each ball to about an inch and a half in diameter.  Sprinkle tops with the colored sugar sprinkles and bake at 375 degrees for 7 to 9 minutes or until the edges are lightly browned. 

Allow to cool on the baking sheet for around a minute then remove to wire racks to cool completely.

Yield: 72 cookies

file photo for reference

CLASSIC CINNAMON ROLLS

DOUGH:
1 cup milk
1 envelope (.25-oz) active dry yeast
1/4 cup warm (100 to 110 degrees) water
3 tbsp granulated sugar
2 large eggs
1/2 stick butter, melted
4 1/2 to 5 cups all-purpose flour
1/2 tsp salt
FILLING:
1 stick butter, softened
1/4 cup granulated sugar
1 cup packed light brown sugar
1 tbsp ground cinnamon
1 cup coarsely chopped pecans
GLAZE:
2 cups powdered sugar
1 to 3 tbsp milk

To make the dough, heat the milk in a small saucepan over medium heat just until it begins to boil.  Remove milk from the heat and let stand until it has cooled to room temperature.

In a large bowl, sprinkle the yeast over the warm water.  Add 1 tablespoon of the sugar and let stand until foamy, about 5 minutes.  Beat in the remaining 2 tablespoons of sugar, the eggs and the melted butter.  Beat in the cooled milk.

Gradually add 4 cups of the flour along with the salt, scraping down the side of the bowl, until a soft dough forms.  Turn dough onto a floured work surface and knead as much of the remaining flour as necessary into the dough, adding more if dough is too sticky.  Knead for about 10 minutes until smooth.  The dough will be soft.

Grease a large bowl and place the dough in the bowl, turning over to grease the top.  Cover with plastic wrap and set in a warm place for about 1 1/2 hours or until doubled in size.

Coat 2 9-inch round baking pans with nonstick cooking spray.  Line the bottoms with waxed paper and spray the paper.

Prepare the filling:  In a medium bowl, mix the butter, both sugars, and cinnamon together.

Punch down the dough and roll out to a 18 x 12-inch rectangle on a lightly floured surface.  Spread the butter-sugar filling mixture over the dough and sprinkle with the chopped pecans.  Starting on a long side , roll up the dough jelly-roll fashion; pinch seam with fingers to seal.  Cut the roll into 12 even pieces (around 1 1/2-inch each.  Arrange 6 rolls in each prepared pan.  Cover with plastic wrap, set in a warm place and allow to double in size, about 30 to 45 minutes.  (If you want to bake in the morning, cover and place in the refrigerator overnight.)

Preheat oven to 350 degrees.  Uncover pans and bake rolls until they are golden brown and the filling is bubbly, about 30 to 40 minutes.  Transfer pan to a wire rack and allow to cool for 10 minutes before adding the glaze.

To make the glaze:  Mix the powdered sugar and 1 tablespoon of the milk, adding more as needed to reach a glazing consistency.  Drizzle the glaze on top of the rolls.

Delicious served warm.
Yield: 12 rolls

This is a file photo.

APPLE AND PECAN CHEESECAKE

1 1/2 cups graham cracker crumbs
1/4 cup butter, melted
1 1/2 cups packed brown sugar
2 tbsp packed brown sugar
4 pkg (8-oz each) cream cheese, softened
1 tsp vanilla
1 cup sour cream
4 eggs
4 cups peeled and chopped apples
3/4 cup chopped pecans
1 tsp ground cinnamon

Preheat oven to 325 degrees.
Line a 13 x 9-inch baking pan with foil.

Combine the graham cracker crumbs, melted butter, and the 2 tablespoons of brown sugar; press onto the bottom of the pan.  Bake at 325 degrees for 10 minutes.

Using an electric mixer, beat the cream cheese, 1 cup of the brown sugar, and the vanilla until blended.  Add the sour cream and blend in.  Add the eggs, 1 at a time, mixing on low speed after each addition just until blended.  Pour the mixture over the crust.

Mix the remaining half cup of sugar, the apples, pecans, and cinnamon together; spoon over the batter.

Bake 1 hour to 1 hour 5 minutes.  Cool.  Refrigerate at least 4 hours before cutting to serve.  Use the foil to lift from the pan before cutting.

Yield: 16 servings

 

This is a file photo.

PEANUT CHOCOLATE CHIP COOKIES

1 3/4 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 cup creamy peanut butter
1/4 cup unsalted butter, softened
1/2 cup packed light brown sugar
1/4 cup + 1 tbsp granulated sugar
1/4 cup milk
1 large egg
1 tsp vanilla
1/3 cup mini semisweet chocolate chips
1/4 cup finely chopped peanuts

Preheat oven to 350 degrees.

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

In a large mixer bowl beat the peanut butter and butter together on medium speed for a couple of minutes until creamy.  Add the brown sugar and the quarter cup of granulated sugar; beat 2 minutes.  Beat in the milk, egg, and vanilla.  Beat in the flour mixture just until combined.  Stir in the mini chips and the peanuts.  Cover dough and refrigerate for 15 minutes.

Roll 2 teaspoons of dough into a ball for each cookie.  Place balls 2-inches apart on the cookie sheets.  With a fork, flatten each ball into a 1 1/2-inch round cookie, making a criss-cross pattern on top.  Sprinkle a small amount of the remaining tablespoon of sugar over each cookie.

Bake at 350 degrees for 10 to 12 minutes or until lightly browned around the edges.  Allow to cool on the cookie sheets 1 minute then remove to wire racks to cool completely.

Yield: 60 cookies of approximately 50 calories each.

 

This is a file photo.