MACADAMIA NUT PIE

1 deep dish 9" pie shell

3 eggs

1 cup granulated sugar

1 1/2 tbsp flour

1/3 cup butter, melted

1 cup dark corn syrup

1 1/3 cups Macadamia nut bits

1 tsp vanilla extract

Preheat oven to 400 degrees.

In a mixing bowl, combine eggs, sugar, flour, butter, corn syrup, nuts and vanilla. Pour mixture into the unbaked pie shell and bake at 400 degrees for 15 minutes. Reduce temperature to 350 degrees and bake another 40-45 minutes until golden brown.

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PINEAPPLE DELIGHT PIES

1 can sweetened condensed milk

1/4 cup lemon juice

1 large carton or 2 small cartons frozen whipped topping, thawed

1 can crushed pineapple, drained well

1 cup chopped pecans

2 graham cracker pie shells

Mix the milk and lemon juice until thickened. Add whipped topping, pineapple and pecans to milk mixture and mix until smooth. Pour into the pie shells and refrigerate for at least and hour before cutting to serve.

Each pie yields 6 to 8 servings.

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BLACK FOREST PIE

1 unbaked pie shell

Filling:

3/4 cup sugar

1/3 cup baking cocoa powder

2 tbsp flour

1/4 cup butter

1/3 cup milk

2 eggs, beaten

1 can (21-oz) cherry pie filling

Topping:

9-oz frozen whipped topping, thawed

1 square (1-oz) unsweetened chocolate, coarsely grated or chopped

Preheat oven to 350 degrees.

In a medium saucepan combine the sugar, cocoa and flour. Stir in the butter and milk. Cook over medium heat until mixture starts to boil, stirring constantly. Remove from the heat. Blend a small amount of the mixture into the eggs; return to the pan and blend in well. Fold half the cherry pie filling into the mixture. Reserve the other half for garnish later. Pour mixture into the pie shell.

Bake pie at 350 degrees for 35 - 45 minutes or until the center is set but still shiny. Cool then refrigerate for 1 hour.

Combine 2 cups of the whipped topping and the grated chocolate; spread over the cooled pie. Top with the reserved pie filling and remaining whipped topping. Garnish with some chocolate curls, if desired.

Refrigerate at least 30 minutes before cutting to serve.

Yield: 8 to 10 servings.

Refrigerate any leftover pie.

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CARAMEL LAYER SQUARES

1 pkg (14-oz) caramels, unwrapped

1/3 cup evaporated milk

1 box German Chocolate Cake Mix

1/2 cup butter, melted

1/3 cup evaporated milk

1 cup chopped pecans or other nuts

1 cup chocolate chips

In a saucepan, melt caramels and first 1/3 cup milk together over low to medium heat.

In a bowl, combine the cake mix, butter, 1/3 cup evaporated milk and nuts. Press half the mixture into a greased 9" x 13" pan. Bake at 350 degrees for 6 minutes. Sprinkle chocolate chips over the baked crust. Spread the caramel mixture over chips. Dot with the remaining half of the dough.

Bake 12-15 minutes. Allow to cool before cutting.

This recipe is from a former Dallas Cowboys Offensive Line Coach.

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TOFFEE BAR CRUNCH PIE

1 1/2 cups cold half and half cream

1 pkg (4-serving size) Vanilla Instant Pudding and Pie Filling Mix

3 1/2 cups (8-oz) frozen whipped topping, thawed

1 cup chocolate-covered English toffee bar chopped pieces

1 graham cracker crust

Pour cream into a large bowl; add pudding/pie filling mix and beat with a wire whisk about 1 minute until well blended. Allow to stand for 5 minutes. Fold in the whipped topping and toffee pieces. Spoon mixture into the crust.

Freeze 6 hours to overnight or until firm. Remove from freezer and let stand 10 minutes to soften before serving.

Return leftovers to freezer.

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APPLE CAKE WITH VANILLA SAUCE

• 2 cups sugar
• 1/2 cup softened butter
• 2 eggs
• 4 large apples, cored and grated
• 2 cups all-purpose flour
• 1 teaspoon soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1 cup chopped nuts (optional)

For Vanilla Sauce (Makes 3/4 cup.)
•1 cup water
•1/2 cup sugar
•1 tablespoon cornstarch
•2 tablespoons butter
•2 teaspoons vanilla extract
•pinch salt

• Cream together sugar and butter. Add eggs one at time. Add grated apples. Sift together flour, soda, salt, cinnamon, and nutmeg. Add in half of flour mixture stir in until incorporated, add second half and still until just mixed. (I stir in the flour by hand to avoid over-mixing.)
• Pour into a greased 9 x 13 baking dish. Bake at 350 degrees for 40 minutes or until cake tester comes out clean. (less if you bake convection)

Vanilla Sauce Directions

1. Bring water to a boil in a small saucepan. Combine sugar and cornstarch, blend well. Add sugar and cornstarch mixture to boiling water; reduce heat to medium, stirring constantly, and cook until thickened. Remove from heat and add the butter, vanilla, and salt, stirring until butter is melted. Spoon over dessert Enjoy!

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KEY LIME CLOUD SQUARES

This is a recipe I got from Kraft Foods several years ago.

 1-1/3 cups  graham cracker crumbs, divided

1/4

cup  butter, melted

3/4

cup  boiling water

1

pkg.  (3 oz.) JELL-O Lime Flavor Gelatin

1

cup  ice cubes

1

pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

1

can  (14 oz.) sweetened condensed milk

3/4

cup  lime juice

2

cups  thawed COOL WHIP Whipped Topping

RESERVE 1 Tbsp. graham crumbs. Mix remaining crumbs with butter; press onto bottom of plastic wrap-lined 9-inch square pan. Refrigerate until ready to use.

ADD boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Add ice; stir 2 min. or until thickened. Remove any unmelted ice. Beat cream cheese in medium bowl until creamy. Gradually beat in milk, then lime juice. Add gelatin; mix well. Whisk in 1 cup COOL WHIP. Pour over crust.

REFRIGERATE 6 hours or until firm. Cover with remaining COOL WHIP just before serving; sprinkle with reserved graham crumbs. Use plastic wrap handles to remove dessert from pan before cutting into squares.

HEATH BAR COOKIES

 

This recipe originated as a Gold Medal Flour recipe. Various bakers have made their own personal adjustments over the years.

1 1/2 cups unsalted butter, softened

1 cup granulated sugar

1 cup light brown sugar, packed

1 tablespoon pure vanilla extract

2 large eggs

3 3/4 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

2 cups semisweet chocolate chips

2 cups heath toffee bits

Heat oven to 350°F. Line baking sheets with parchment paper.

In large bowl, beat butter and sugars with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add in vanilla and eggs and mix until fully incorporated. In a medium bowl, whisk together the flour, baking soda and salt. Gradually add the dry ingredients into the butter mixture and mix until just combined. Fold in chocolate chips and toffee bits.

Measure dough using a medium cookie scoop (about 1.5 tablespoons) and place onto prepared cookie sheets about 2 inches apart.

Bake in preheated oven for 11 to 13 minutes or until light brown (centers will be soft). Allow cookies to cool for a few minutes then remove to a wire rack to cool completely.

Note: These cookies make great cookie ice cream sandwiches

CHOCOLATE-PECAN CHESS PIE

1 unbaked 9-inch pie shell

1/2 cup butter
2 (1-oz each) unsweetened chocolate baking squares
2/3 cup evaporated milk
2 large eggs
2 tsp vanilla extract, divided
1 1/2 cups granulated sugar
3 tbsp unsweetened cocoa
2 tbsp white whole-wheat flour
1/8 tsp salt
1 1/2 cups pecan halves and pieces
2/3 cup firmly packed brown sugar
1 tbsp light corn syrup

Preheat oven to 350 degrees.
Line a 9-inch pie plate with the pastry shell; set aside.

Microwave the butter and chocolate in a large microwave-safe bowl on medium power for 1 1/2 minutes or until melted and smooth; stir every 30 seconds.

Whisk the milk, eggs, and 1 teaspoon of the vanilla extract into the chocolate mixture.

Combine the sugar, cocoa, flour, and salt; add to the chocolate mixture, whisking until smooth. Pour mixture into the pie shell.

Bake at 350 degrees for 40 minutes.

Stir together the pecans, brown sugar, corn syrup, and the remaining teaspoon of vanilla extract. Sprinkle the mixture over the pie and bake an additional 10 minutes or until set.

Remove pie from oven to a wire rack and allow to cool completely - at least an hour before cutting to serve.

Serve with whipped cream, if desired.

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SIX MINUTE CARAMELS

Have recently had requests for caramel recipes. Here is a good one.

1/4 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup light Karo syrup
1/2 cup sweetened condensed milk

1. Combine all ingredients.
2. Cook 6 minutes, stirring every two minutes.
3. Stir and pour into lightly greased dish.
4. Let cool.
5. Cut, wrap in wax paper & store in an air tight container

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IMPOSSIBLE PUMPKIN PIE

 3/4 cup sugar

1/2 cup baking mix (ie Bisquick)

1 can (16-oz) pumpkin puree

2 tbsp butter

1 can (13-oz) evaporated milk

2 tsp vanilla

2 eggs

2 1/2 tsp pumpkin pie spice

Grease a pie pan and turn oven to 350 degrees.

Mix all ingredients together with a beater until well combined, about 2 minutes.

Pour mixture into the prepared pie pan.

Bake at 350 degrees 50-55 minutes until a knife inserted in center comes out clean.

Pie makes it's own crust.

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HOMEMADE KRISPY KREME DOUGHNUTS

For all my Krispy Kreme friends out there. Now you can make your own! I have no idea how good these are as I haven't made them. Believe it or not, I am not a Krispy Kreme fan.

3 tbsp milk
3 tbsp boiling water
1 tsp dry active yeast
8 oz all purpose flour (a little under 2 cups - I recommend you measure and weigh. See my note above)
1 1/2 oz sugar (about 3 tablespoons)
1 egg
1 oz butter, cold to room temperature (just don't melt it, okay?)
dash of salt

Enough oil to cover the bottom few inches of a wok, or a deep fryer.

Directions:
In a large measuring jug, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam).
In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.

Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.

Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.
Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball 'em up with your hands, and place them on a baking tray or wire rack to wait.
Cover the doughnuts holes with a cloth to rise while you heat the oil to 375F.(190 c)
Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don’t overcrowd and stick together.
Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage!

Glaze:
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed

A brief note: I recommend a scale, as not all flours (and cup measurements) are made equal.
2 cups of my Canadian flour in my Canadian cups on my scale might be more or less than yours. 
If you don't have a scale, start at 1 1/2 cups and work your way up from there.

Recipe and picture via "Now You're Cook'in"

BACON-CARAMEL CORN

I got this recipe in an email from Kraft Foods seven years ago. Since I usually avoid using brand names I wanted you to know why I left them in this recipe.

12

cups  popped popcorn

8

slices  cooked OSCAR MAYER Butcher Thick Cut Hickory Smoked Bacon, chopped

1/2

cup  PLANTERS COCKTAIL Peanuts, chopped

1

pkg.  (11 oz.) caramels

3

Tbsp.  milk

HEAT oven to 250ºF.

SPREAD popcorn onto 2 rimmed baking sheets sprayed with cooking spray; sprinkle with bacon and nuts.

MICROWAVE caramels and milk in microwaveable bowl on HIGH 3 min. or until caramels are melted and sauce is well blended, stirring every minute. Drizzle over popcorn.

BAKE 45 min., stirring every 15 min. Remove from oven; stir. Cool completely in pans, stirring occasionally to break up large pieces.

CITRUS LATTICE RAISIN-WALNUT PIE

Another old pie recipe probably about my age! Ooops. Did I just say I am old? I have never tasted this pie as I do not like raisins. But it was an old family favorite from my childhood. There was an old country church across from my grandparent's house and I lived next door to my grandparents. There was a huge black walnut tree in front of the church. My grandparents had an agreement with the church leaders that they would keep the walnuts picked up. If you have never helped to gather black walnuts or to crack them and pick out the nut meats, you have no idea what you have missed. Yuck, is the best way to describe the chore. The black outer shell of the nuts does rub right off on your hands. My sister and I hated that job but we sure did enjoy eating those nuts in cakes, candies, and pies throughout the year.

1 cup brown sugar, packed tight
2 tablespoons cornstarch
2 cups raisins
1 1/3 cups cold water
1/2 teaspoon finely grated orange peel
1/2 cup fresh orange juice
1/2 teaspoon finely grated lemon peel
2 tablespoons fresh lemon juice
1/2 cup chopped walnuts
Pastry enough for a two crust pie

In a medium saucepan combine the brown sugar with the cornstarch. When combined, stir in the raisins, water, orange juice, lemon juice, orange peel and lemon peel. Over a medium heat cook and stir until thickened and bubbly. Cook 1 more minute stirring the whole time. Remove the pan from the heat and stir in the walnuts.

Roll out about half of the pastry dough and use it to line a 9-inch pie pan. Trim to about a half of an inch over the edge. Pour the raisin mixture into the shell. Cut the last half of the dough into strips about a half in wide. Weave the strips over the top of the pie to make a lattice design. Seal and flute the edges. To prevent burning, cover the edge of pie with strips of aluminum boil or a pie shield.

Bake at 375 degrees for 20 minutes. Carefully remove the foil and bake another 20 minutes or until the crust is golden brown. Allow pie to cool before cutting. Serve pie wedges with homemade ice cream or whipped cream, if you choose.

Note: This is from my old fashion recipe collection.

file photo from wikimedia

BROWN BUTTER PECAN CHOCOLATE CHIP COOKIES

For a little different twist to the favorite chocolate chip cookie try this brown butter version from Diamond Nuts, contributed by The Messy Baker.

• 11 tablespoons unsalted butter
• 2/3 cup brown sugar
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 3/4 cup semi-sweet chocolate chips
• 1/2 cup toasted pecans, chopped

1. Preheat oven to 325 degrees F. Line two cookie sheets with parchment or a silicone baking mat.
2. Melt butter in a saucepan over medium heat. Continue to cook the butter, swirling the pan occasionally for even cooking, until the butter is dark golden brown in color and smells nutty (use the visual above for guidance). Allow the butter to cool to room temperature before mixing the batter.
3. In a large bowl, whisk together the sugars and cooled butter. Whisk in vanilla extract, egg, and egg yolk until smooth.
4. Add the flour, baking soda, and kosher salt directly to the bowl with the wet ingredients. Stir to combine (I prefer to use a wooden spoon).
5. Fold in the chocolate chips and toasted pecans.
6. Using a cookie scoop or tablespoon, drop the dough onto the lined cookie sheets. Store the remaining cookie dough in the refrigerator between batches.
7. Bake for 13-14 minutes, or until the edges are lightly golden brown. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely
8. May store the cookies in an airtight container for up to 1 week.

HOMEMADE STRAWBERRY ICE CREAM

I got this recipe from a local grocery store. I am not an ice cream eater but posting this because I know many of you are and I get requests for this type of recipe.

1 cup milk
2 cups heavy cream
1 cup granulated sugar
3 pasteurized egg yolks
2 tsp vanilla extract
1 1/2 quarts fresh strawberries, stemmed and pureed

1. Whisk together 3 egg yolks and milk in a large bowl until well combined.

2. In a medium saucepan over medium heat, whisk together cream and sugar; bring to a simmer, whisking frequently. Slowly whisk half of hot cream into yolks until combined. Whisk egg yolk mixture back into saucepan with remaining cream. Cook mixture, about 3-5 minutes, until hot, and custard coats the back of a spoon.

3. Strain custard into a large bowl. Whisk in remaining 2 teaspoons vanilla and pureed strawberries until well combined. Lightly cover and chill custard overnight, or until cold.

4. Place custard in ice cream maker and process according to manufacturer's instructions. Add blondie pieces (or batter) in the last five minutes of processing. Place ice cream in a freezer-proof container and freeze until ready for serving.

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OLD KENTUCKY PECAN CAKE

 This is a recipe from my Grandma's Vintage Recipes blog. I like sharing them on other blogs from time to time.

As the name implies, this is an old, very old, Kentucky recipe. Many who didn't like the traditional "fruitcake" made these cakes instead.

1 pound sugar (2 cups)
1 pound chopped pecans
1 1/2 pounds seedless raisins
1 pound regular flour
1 cup butter
6 eggs
1 pint wine

Line a 3-quart tube pan with greased, heavy brown paper. Cream together the butter nd sugar. Add the egg yolks and combine thoroughly. Add the flour alternately with the wine. Fold in the stiffly beaten egg whites, the nuts, and raisins last. Bake 4 hours at 300 degrees.

When cold pour more wine over the cake. If you prick the surface with a long pin the wine will penetrate the cake better. Pour wine over the cake each day for three days. Store away. Ready to serve in a month.

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BANANAS FOSTER UPSIDE DOWN CAKE

1/2 cup chopped pecans

• 1/2 cup butter, softened and divided
• 1 cup firmly packed light brown sugar
• 2 tablespoons rum  (or an equal to amount of rum extract)
• 2 ripe bananas
• 3/4 cup granulated sugar 
• 2 large eggs 
• 3/4 cup milk 
• 1/2 cup sour cream 
• 1 teaspoon vanilla extract
• 2 cups all-purpose baking mix
• 1/4 teaspoon ground cinnamon

1. 1. Preheat oven to 350°. Bake pecans in a single layer 8 to 10 minutes or until toasted and fragrant, stirring once.
2. 2. Melt 1/4 cup butter in a lightly greased 10-inch cast-iron skillet or 9-inch round cake pan (with sides that are at least 2 inches high) over low heat. Remove from heat; stir in brown sugar and rum.
3. 3. Cut bananas diagonally into 1/4-inch-thick slices; arrange in concentric circles over brown sugar mixture. Sprinkle pecans over bananas.
4. 4. Beat granulated sugar and remaining 1/4 cup butter at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until blended after each addition. Add milk and next 2 ingredients; beat just until blended. Beat in baking mix and cinnamon until blended. (Batter will be slightly lumpy.) Pour batter over mixture in skillet. Place skillet on a foil-lined jelly-roll pan.
5. 5. Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 10 minutes. Run a knife around edge to loosen. Invert onto a serving plate, spooning any topping in skillet over cake.
6. Note: This cake recipe was published in Southern Living magazine in 2011. It was submitted by one of our local Grapevine, Texas residents.