BROWNIES WITH HAZELNUTS

1 cup butter, melted

2 cups granulated sugar
4 large eggs
2 tsp vanilla extract
3/4 cup all-purpose flour
1/4 cup whole-wheat flour
3/4 cup unsweetened cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1/2 cup hazelnuts, chopped

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

Combine the butter and sugar in a large mixing bowl.  Add the eggs, one at a time, beating well after each addition.  Add the vanilla with the last egg.

In a small bowl combine the two flours, cocoa powder, baking powder, and salt.  Add the flour mixture to the egg mixture, mixing until well combined.  Fold in the chopped nuts.  Spread the mixture into the prepared baking pan. 

Bake brownies at 350 degrees 30 to 35 minutes until a wooden toothpick inserted in the center comes out clean.  Never over-bake brownies!  Cool completely on a wire rack then frost with the following frosting.

Brownie Frosting:
1 pkg (12-oz) semisweet chocolate chips
1 cup whipping cream
2 tbsp butter
1/2 cup hazelnuts that have been coarsely chopped

In a microwave-safe bowl, heat the chocolate chips and whipping cream in the microwave until the chips are melted and mixture is smooth.  Stir in the butter until completely melted.  Cover bowl and refrigerate about a half hour or until the frosting is set enough to spread.  Stir about every 5 to 10 minutes during the chilling process.

Frost the cooled brownies and sprinkle with the chopped hazelnuts.  Cut into 24 squares.

The basis of this recipe is from a very old TOH.

PUMPKIN SNICKERDOODLES

• 3 cups all-purpose flour
• 3 1/2 tsp cornstarch
• 1 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1 1/2 tsp ground cinnamon
• 1 1/2 tsp pumpkin pie spice
• 1 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 cup unsalted butter, softened
• 1 large egg yolk
• 3/4 cup canned pumpkin puree
• 2 tsp vanilla extract

• 1/2 cup white sugar
• 4 tsp cinnamon

In a medium-sized mixing bowl whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, corn starch, cream of tartar, and salt until well combined. Set aside.

In a large mixing bowl using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar for a couple of minutes or until well combined. Mix in the egg yolk and vanilla extract, then mix in the pumpkin puree.

Add the dry ingredients to the wet ingredients and mix until just combined. Cover tightly and refrigerate for 30-40 minutes (until you can roll it without it being sticky).

Preheat oven to 350°F. Spray or line two large baking sheets with parchment paper and set aside.

Remove the cookie dough from the refrigerator. Using a 2 tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leaving 2 inches between each one.

In a small bowl, whisk together the 1/2 cup of sugar and 4 teaspoons ground cinnamon. Roll each ball of cookie dough in the cinnamon sugar mixture and place back on the baking sheets.

Bake at 350°F for 10-13 minutes or until the cookies are set. Make sure to refrigerate the other batch of cookie dough while the first batch is baking. Remove from the oven and allow to cool on the baking sheet for 5-10 minutes before transferring the cookies to a wire rack to cool completely.

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I believe I originally got this recipe and photo from Kitchen Fun with My Three Sons but not sure.

CREAMY ORANGE FROSTY

NOTE: While this is a delicious recipe for anyone, cancer patients or others who are seriously ill, may find this frosty helps when having difficulty swallowing or foods are tasting metallic.  Make, refrigerate, and sip on it throughout the day if necessary.

8 cups orange or vanilla frozen yogurt (8 cups = 1/2 gallon)
1 can (6-oz) frozen calcium-fortified orange juice concentrate, thawed
1 cup milk (whole, fat-free, soy, etc; whatever suits your needs)

Place half the ingredients in blender container; cover and blend on medium speed about 45 seconds or until thick and smooth.  Stop and scrape down sides as needed.

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Repeat with remaining ingredients or save remaining ingredients for another day.

PECAN BALLS

1/2 lb butter (use the real thing), room temperature
4 tbsp granulated sugar
2 cups flour (I use 1 cup white whole wheat and 1 cup all-purpose)
1/2 tsp salt
1 cup chopped pecans
2 tsp vanilla
powdered sugar for dusting

Preheat oven to 350 degrees.

In a large bowl, combine the butter, sugar, flour, salt, pecans, and vanilla until well combined.

Roll mixture into small balls about the size of walnuts; place on an ungreased cookie sheet.

Bake at 350 degrees for 20 minutes.

Remove cookies from oven and cool slightly. While still warm, roll in powdered sugar. After cookies are completely cooled, roll again in powdered sugar.

photo from big oven

BASIC VANILLA MARSHMALLOW BUTTERCREAM FROSTING

1 cup butter, softened

1 jar (7 to 8-oz) marshmallow cream
1 cup powdered sugar
1 tsp vanilla extract
food coloring, if desired

In medium to large mixer bowl, beat the butter on medium speed until creamy; beat in the marshmallow cream until well blended.  Beat in the powdered sugar and vanilla extract.  Turn mixer speed to high and beat until fluffy (about 3 to 4 minutes).  Beat in a few drops of desired food color if you wish to have tinted frosting.

Yield: Approximately 3 cups frosting

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Note: My granddaughter sometimes uses this frosting. It is very tasty.

APPLE AND CREAM CHEESE BUNDT CAKE

Cream Cheese Filling:
1 (8-oz.) package cream cheese, softened
1/4 cup butter, softened
1/2 cup granulated sugar
1 large egg
2 tablespoons all-purpose flour
1 teaspoon vanilla extract

Apple Cake Batter:
1 cup finely chopped pecans
3 cups all-purpose flour
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice

3 large eggs, lightly beaten
3/4 cup canola oil
3/4 cup applesauce
1 teaspoon vanilla extract
3 cups peeled and finely chopped apples (about 1 1/2 lb.)

Caramel Pecan Frosting:
1/2 cup firmly packed light brown sugar
1/4 cup butter
3 tablespoons milk

1 teaspoon vanilla extract
1 cup powdered sugar
1 cup pecan halves (garnish)

Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.

Prepare Batter: Preheat oven to 350º. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.
Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.

Bake at 350º for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).

Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake. Garnish with pecans.

This is the file photo

I saw this on the internet some time ago. Can't remember the site it was on. 

It is rich but good.

QUICK AND EASY PRALINE BARS

24 Graham cracker squares

1/2 cup brown sugar, packed
1 stick butter
1/2 tsp vanilla extract
1/2 cup coarsely chopped pecans

Preheat oven to 350 degrees.

Arrange the Graham crackers in a single layer on a jelly-roll pan.

In a 2-quart saucepan, cook the brown sugar and butter to boiling; boil 1 minute while stirring constantly.  Remove pan from the heat and stir in the vanilla extract.  Pour the mixture over the Graham crackers and spread out evenly.  Sprinkle the pecans over the hot mixture.  Bake about 10 minutes or until bubbly.  Allow to cool slightly before serving.

Yield: 24 bars

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MOUNTAIN DEW ICE CREAM

2 cups heavy cream
1-14 oz can sweetened condensed milk
1 cup Mountain Dew
optional: green food coloring

Put a large bowl in freezer for about an hour to get well chilled.

Pour cream into bowl and beat with mixer until stiff peaks form.

Pour sweetened condensed milk into the beaten cream and fold in using a spatula. Blend well.

Pour Mountain Dew into the mixture; fold in using the spatula. Stir in food coloring until the color you like is achieved, if using.

Pour mixture into a freezer-proof container with a lid. Press plastic wrap onto the mixture then cover with the lid.

Place mixture into freezer for about 6 hours or overnight. 

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ICE CREAM BREAD

2 cups vanilla ice cream*, melted
1 1/4 cups self-rising flour
1/4 cup chocolate chips, optional
1/4 cup rainbow sprinkles, optional

1. Preheat your oven to 350˚F (175˚C).
2. Cut a piece of parchment paper that will fit the bottom of a loaf pan and extended over the ends of the pan. You will use the paper to lift the bread from the pan.
3. Combine melted ice cream and self-rising flour. Mix until well combined.
4. Add any additional sprinkles, chocolate chips, or goodies to the batter.
5. Line a loaf pan with parchment paper and grease with a nonstick spray.
6. Pour batter into a loaf pan and spread evenly.
7. Bake for 35-40 minutes. (Baking times and temperatures may vary from oven to oven.)
8. Allow to cool fully before cutting.
9. *You may choose any ice cream flavor. Be aware, though, low-fat and/or dairy-free ice creams are not recommended as they will produce an inferior product.
10. Note: Adapted from TASTY
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BANANA CREAM BROWNIE

1 box family size fudge brownie mix

1 cup semisweet chocolate chips, divided
3/4 cup dry roasted peanuts, chopped and divided
3 medium-size firm bananas
1 2/3 cup milk
2 pkgs (4-serving size each) instant banana pudding mix
1 small-size carton frozen whipped topping, thawed

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

Using the directions for fudge-like brownies, prepare brownie mix according to the directions on the box.  Stir in half the chocolate chips and 1/4 cup of the chopped peanuts.  Pour the batter into the prepared baking pan, level out, and bake at 350 degrees for approximately 30 minutes until a wooden toothpick inserted in the center comes out clean.  Never overbake brownies.  Cool in the pan on a wire rack.

Slice the bananas and sprinkle with some fruit fresh or lemon juice.  Arrange in a layer over the cooled brownies.

Chop the remaining chocolate chips.  Sprinkle half the chips and half the remaining peanuts over the bananas.

In a large mixing bowl beat the milk and dry pudding on low speed of electric mixer for 2 minutes.  Fold in the whipped topping and spread over all.  Garnish with the remaining chips and nuts.

Any leftovers should be refrigerated.  This dessert may also be made ahead of time and refrigerated until ready to serve.

Note: I got the general idea for this recipe from a TOH magazine several years ago.

"LAZY MAN'S PIE - PEACH COBBLER

This is from another recipe site I belong to.

BASIC PIE CRUST FROM FOOD NETWORK

I got this recipe years ago from a pullout in a Food Network Magazine.

2 1/4 cups all-purpose flour
1/4 tsp baking powder
1 tsp sugar
1/2 tsp salt
4 tbsp cold vegetable shortening*, cut into pieces
10 tbsp cold unsalted butter, cut into pieces

Pulse flour, baking powder, sugar, and salt in a food processor. Add shortening and one-third of the butter; pulse until mixture looks like coarse meal. Add remaining butter and pulse until the size of peas. Add 1/4 cup ice water and pulse a few more times. If dough doesn't hold together when squeezed, add more ice water, 1 tablespoon at a time, pulsing.

Divide dough between two sheets of plastic wrap. Pat into disks; wrap and chill at least 1 hour.

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DELICIOUSLY REFRESHING PLUM ICE CREAM

2 cans (30-oz each) whole plums

6 cups whole milk
4 cups heavy cream
2 cups granulated sugar
1/3 cup fresh lemon juice

Drain the plums but save 1 cup of the juice.  Peel the plums and remove the pits; place plums in food processor.  Put cover on food processor and process until smooth.

Combine the whole milk, cream, sugar, and lemon juice in a large bowl.  Add the processed plums and the 1 cup of saved juice.  Stir together until the sugar is completely dissolved.

Fill ice cream freezer cylinder 2/3s full and freeze according to the manufacturer's directions.  Refrigerate any remaining mixture until ready to freeze.

Allow the frozen ice cream to ripen in the ice cream freezer cylinder or remove and place in regular freezer for at least a couple of hours before serving.

Yield: 1 gallon

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BASIL-LEMON ICE

5 lemons, juiced and the zest of two cut in wide strips, hollow out and freeze 6 of the lemon halves for serving the ice
3/4 cup sugar
3/4 cup water
1/2 cup fresh basil leaves
2 cups cold water

Bring the lemon juice, sugar, and 3/4 cup water to a boil; add the basil leaves and lemon zest. Remove from heat and allow to steep 45 minutes.

Strain the steeped juice and add the cold water; pour into a baking dish and freeze 1 hour. Remove from freezer and scrape with a fork; refreeze for 4 hours, scraping every hour.

Serve the ice in the frozen lemon cups.

Yield: 6 servings

recipe and photo from an old

Food Network Magazine

MINT MOUSSE LAYERED BROWNIES

Brownie Layer:

1 cup butter, cut up
4 squares (1-oz each) bittersweet chocolate, chopped
4 eggs
2 cups sugar
2 tsp vanilla
1 1/4 cups all-purpose flour
1/4 cup whole-wheat flour
1 pkg (6-oz) dark chocolate chips
1/2 cup chopped walnuts or pecans

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

Over low heat, melt the butter and bittersweet chocolate squares in a small saucepan; allow to cool slightly.

In large mixing bowl beat the eggs, sugar, and vanilla together; stir in the chocolate-butter mixture.  Gradually add the flours until well blended.  Stir in the chocolate chips and nuts.

Bake brownies at 350 degrees 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean. (It is important to not overbake brownies.)  Place pan on a wire rack to cool.

Filling Layer:
4 squares (1-oz each) white baking chocolate, chopped
1/4 cup liquid Irish creme nondairy coffee creamer
1 cup heavy cream
15 chocolate mint candy squares, chopped

In a small saucepan combine the white chocolate and the coffee creamer.  Cook, stirring constantly, until the chocolate is melted; remove from the heat and refrigerate for a half hour or until chilled.

In a mixer bowl beat the heavy cream until soft peaks form (soft peaks will turn under when mixer is removed).  This will take approximately 4 minutes.  Gently fold the whipped cream into the chilled white chocolate mixer.  Stir in the chopped candies.  Spread the mixture over the cooled brownies.

Frosting:
12 squares (1-oz each) bittersweet chocolate, chopped
1 cup heavy cream
2 tbsp butter

Combine the chocolate and cream in a small saucepan; cook over low heat, stirring constantly, until the chocolate is melted and mixture is smooth.  Remove from the heat.  Stir in the butter until the butter is melted.  Cool the frosting to room temperature and very carefully spread over the mint filling.  Cover the brownies and refrigerate at least an hour or until the icing is set before cutting.
Garnish each brownie with a chocolate mint candy, if desired.

Keep brownies stored in the refrigerator.

The file photo.

CREAM CHEESE RASPBERRY COFFEE CAKE

2 cups all-purpose flour

1/4 cup whole-wheat flour
3/4 cup sugar
3/4 cup cold butter
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup sour cream
1 egg, beaten
1 1/2 tsp almond extract

Preheat oven to 350 degrees.
Grease the bottom and a couple of inches up the sides of a 9-inch springform pan; set aside.

Combine the flours and sugar in a large mixing bowl; cut in the butter until crumbly.  Remove 1 cup of the mixture and set aside.  Add the baking powder, baking soda, salt, sour cream, egg, and extract to the remaining crumb mixture; mix well.  Press mixture on the bottom and 2-inches up the sides of the prepared pan.

Filling:
1 block (8-oz) cream cheese, softened
1/2 cup sugar
1 egg
1/2 cup raspberry jam
1/2 cup slivered almonds

In a small mixing bowl combine the cream cheese, sugar, and egg, beating well.  Spoon filling over the crumb mixture in the pan.  Spread the raspberry jam (heat a few seconds in a microwave if necessary) over the filling mixture.  Sprinkle the almonds and remaining crumb mixture over all.

Bake cake at 350 degrees for 55-60 minutes.  Remove from oven and cool on a wire rack for 15 minutes.  Carefully run a thin knife around the edge of the pan to loosen the cake.  Remove the sides of the pan.  Cool completely then store in the refrigerator.

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Yield: 12 servings
Note: My original inspiration for this recipe was a cake in a quite old Country Woman magazine.

JAMAICAN PIE

1 graham cracker crumb pie crust, chilled

1 packet unflavored gelatin
1/4 cup boiling water
1/4 cup cold water
3/4 cup granulated sugar
1/2 cup heavy cream
dash of salt
1 tbsp cold coffee*
1 1/2 cups whipping cream, beaten to form stiff peaks
unsweetened cocoa powder for dusting, optional

Dissolve the gelatin in the cold water allowing to set for 5 minutes. Pour the boiling water over the softened gelatin; stir to dissolve.  Stir the sugar and the heavy cream into the mixture and stir until the sugar is dissolved.  Stir in the coffee and salt.  Refrigerate for approximately 15 minutes until the mixture begins to thicken. Fold the whipped cream into the chilled filling. Spread mixture into the chilled crust.

Refrigerate several hours allowing pie to set enough to slice.  Before serving sift a sprinkling of cocoa powder over the top of the pie, if desired.

*If you want to be authentic Jamaican, substitute 2 tablespoons rum for the coffee.

CHOCOLATE CANDY CAKE

When you really want to indulge your chocolate craving, especially if you love caramel, you need to make this cake!

1 pkg German Chocolate Cake mix
1 large carton frozen whipped topping, thawed
1 squeeze bottle of caramel ice cream topping
Twix candy bars
Milky Way or Snickers (Your preference) candy bars

Make and bake the cake mix following the box instructions for a 9 x 13-inch cake.  Remove cake from oven and poke holes all over the cake with a fork.  Squeeze the caramel topping over the cake while it is still hot.  Allow cake to cool completely.

Spread the whipped topping over the entire cake.  Chop or break up the candy bars into small pieces and sprinkle over the whipped topping.  Keep cake in refrigerator until serving time.  Also refrigerate any leftovers.

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TRUFFLE BROWNIES WITH ALMONDS

1 box family-size fudge brownie mix

1/2 cup water
1/2 cup canola oil
1 egg
3/4 cup chopped almonds
1 tsp almond extract

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

In a large bowl combine the all the ingredients listed above.  Pour into the prepared baking pan and bake at 350 degrees for 23 to 25 minutes or until a toothpick inserted in the center comes out clean.  Never overbake brownies!  Place pan on a wire rack to cool.

FILLING:
1 cup semisweet chocolate chips
1 block (8-oz) cream cheese, softened
1/4 cup powdered sugar
2 tbsp milk
1/2 tsp almond extract

Melt the chocolate chips in a bowl in the microwave, stirring until smooth.  Cook in 15 to 20 second intervals, stir after each to smooth so you can see if the chips are fully melted.

In a large mixing bowl, beat the cream cheese and powdered sugar together.  Add the milk, almond extract, and the melted chocolate chip; mix together well.  Spread mixture over the cooled brownies.  Chill for about an hour or until firm.

TOPPING:
1/2 cup semisweet chocolate chips
1/4 cup heavy cream
1/2 cup sliced almonds, toasted

In a small saucepan melt the chocolate chips with the cream over low heat, stirring often.  Allow to cool slightly and spread over the cream cheese filling.  Sprinkle the almonds over the top.  

Refrigerate at least an hour before cutting to serve.

The file photo.

SPICED FRUIT BOWL

2 cinnamon sticks

2 cups unsweetened apple juice
1 tbsp fresh lemon juice
1 pear, cored and cut into thin strips
1 red apple, cored and cut into thin strips
1 peach, peeled, pitted and cut into thin strips
1/2 cup pitted fresh cherries
1 cup fresh strawberries, hulled

In a saucepan over medium-high heat, bring the cinnamon sticks and apple juice to a boil; cook 10 minutes, remove from heat and allow to cool.  Remove and discard cinnamon sticks. Stir in the lemon juice.  Add the pear strips, apple strips, peach strips, and cherries to the juice.  Gently stir to coat the fruit and refrigerate to chill.  (May be chilled as long as all day or overnight.) Before serving, gently stir in the strawberries.

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Yield: 4 servings

Note: This recipe works best with fresh fruit.  If you do not have fresh fruit, use unsweetened frozen fruit.

SILKY LEMON CREAM PIE

1 baked 9-inch pie shell, cooled

1/2 cup granulated sugar
1 tbsp grated lemon rind, divided
1/4 cup fresh lemon juice
3 tbsp cornstarch
1/4 tsp salt
2 large eggs
1 1/2 cups milk
2/3 of a 3-oz cream cheese brick
2 tbsp butter, softened
1 1/2 cups frozen whipped topping, thawed

In a large bowl, combine sugar, 2 1/2 teaspoons of the lemon rind, lemon juice, cornstarch, salt, and eggs; stir well.

Combine the milk and cream cheese in a medium-size heavy saucepan over medium-high heat and cook until the mixture reaches 10 degrees or starts to get tiny bubbles around the edge -- do not allow to come to a true boil.  Gradually add to the sugar mixture, whisking constantly.  Return mixture to the saucepan and cook over medium heat for 10 minutes or until thickened and bubbly, stirring constantly.  Remove from the heat and stir in the butter.

Place pan into a large bowl that is almost full of ice and let set for 10 minutes or until mixture reaches room temperature; stirring occasionally.  Spoon mixture into the prepared crust and cover the surface with plastic wrap.  Chill for 3 hours or until set.  Remove the plastic wrap and spread the whipped topping evenly over the pie.  Sprinkle the remaining lemon rind over the whipped topping.

Yield: 8 servings

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BROWNIE BOWL

1 pkg (4-serving size) Raspberry-Flavored Gelatin

1 cup boiling water
2 cups ice cubes
1 baked brownie (9-inch square in size), cut into 1-inch cubes
3 cups cold milk
2 pkgs (4-serving size each) vanilla-flavored instant pudding mix
2 cups fresh raspberries
1 cup frozen whipped topping, thawed

Empty dry gelatin into a medium heat-proof bowl.  Stir in the boiling water and stir at least 2 minutes or until all the gelatin is completely dissolved.  Add the ice cubes and stir until ice is melted and gelatin starts to thicken.

Place the brownie cubes into a glass 2 1/2-quart serving bowl.  Cover the brownies with the gelatin and refrigerate until set.

Pour the cold milk into a different medium-size bowl.  Add th dry pudding mixes and beat with a wire whisk for 2 minutes or until well blended.  Spoon the pudding mixture over the gelatin/brownie mixture.  Top pudding with a layer of the raspberries, saving out a few for garnish.  Top the raspberry layer with the whipped topping and decorate with the reserved raspberries. Refrigerate 2 hours or until ready to serve.

An old Kraft recipe and photo.

Note: It is fine to make this dessert and keep refrigerated up to a day ahead.

CHINESE-STYLE ALMOND COOKIES

1 cup butter, softened

1 cup sugar
1 egg
1 tsp almond extract
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/4 cup sliced raw almonds
1 egg white
1/2 tsp water

Cream the softened butter and the sugar together in a large mixing bowl.  Beat in the egg an the almond extract.

In a smaller bowl combine the flour, baking soda, and salt.  Gradually add the flour mixture to the creamed mixture.

Roll the dough into balls of approximately 1-inch diameter and place 2-inches apart on ungreased baking sheets.  Flatten cookies slightly with a fork and sprinkle with the almonds.

In a small bowl beat the egg white with the water and brush over the cookies.

Bake at 325 degrees approximately 15 minutes or until the edges and bottoms are lightly browned.  Cook on pan for 2 minutes then remove to wire racks to cool completely.

Yield: Approximately 60 cookies.

The file photo

CARAMEL APPLE SHEET CAKE

1 cup unsalted butter
1 cup water
2 cups + 2 tablespoons all-purpose flour
2 cups granulated sugar
1/2 teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup sour cream
2 large eggs
1 medium apple , diced small (about 1 1/4 cups)

For The Icing:
3 tablespoons milk
1/4 cup unsalted butter
2 cups powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons caramel topping

Preheat oven to 350 degrees F. Lightly coat a 10x15 inch jelly roll pan with nonstick cooking spray.

In a medium saucepan, bring butter and water to a boil, stirring frequently to prevent burning. Remove from heat and allow to cool.

In the meantime, in a large bowl, whisk together the flour, sugar, salt, baking soda, and cinnamon.

In a separate bowl, whisk together the sour cream and eggs.

Combine the wet ingredients with the dry (batter will be thick.)

Fold in the diced apples.

Gradually stir in the warm melted butter and mix well until combined.

Pour batter evenly into the prepared pan (batter will be loose.)

Carefully transfer to the oven and bake for 25-27 minutes, until the center of the cake springs back when touched. Let cool at least 30 minutes.

Make the icing by combining the butter and milk in a medium microwave safe bowl; microwave for 45 seconds, and then in 15 second intervals until butter is melted. Whisk to combine. 

Add in the powdered sugar, vanilla, and caramel topping; whisk to combine (add more powdered sugar or milk to get the right consistency - you want the icing to pour, but thick enough that it doesn't pool over the sides of the pan.)

Pour icing over the cake while it’s cooled, but still slightly warm. Allow to set for about 15-20 minutes.

Slice into squares and enjoy!

Recipe and photo from

bellyfull.net

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