CHIPOTLE BROWNIES

Try these "Brownies with a Kick"!

1/4 cup all-purpose flour
2 tbsp unsweetened cocoa powder
1 tsp baking powder
1/2 tsp ground cinnamon
3/4 tsp chipotle powder
1/2 tsp salt
1/4 cup unsalted butter, cut up
2 oz unsweetened chocolate, chopped
3 oz semisweet chocolate, chopped
3 large eggs
3/4 cup sugar
1/2 tsp vanilla extract
1/3 cup sour cream
2/3 cup chocolate chunks

Preheat oven to 325 degrees.
Butter and dust with flour an 8 x 8-inch baking pan; set aside.

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

In the bottom of a double boiler, bring an inch of water to a simmer. In the top of the double boiler, add the butter, unsweetened and semisweet chocolate; cook until butter and chocolates melt. Remove from the heat and stir until smooth.

Using a stand mixer with a whisk attachment, combine the eggs, sugar and vanilla extract. Whisk on high speed a minute or two until slightly thickened. Pour the melted chocolate into the mixture and whisk on medium speed for 30 seconds. Add the sour cream and whisk on medium speed another 30 seconds.

Stir the chocolate chunks into the batter by hand and pour batter into the prepared baking pan.

Bake at 325 degrees approximately 35 minutes until a wooden toothpick inserted in the center comes out clean. Do not overbake brownies.

Allow to cool in pan on a wire rack for 10 minutes before cutting.

To serve, cut into 9 squares.

Note: Picture and recipe from an old Family Circle magazine.

CRANBERRY-PINEAPPLE SOUR CREAM UPSIDE DOWN CAKE

Add some zing to your pineapple upside down cake by adding cranberries for a fresh taste. This is a great make-ahead cake as it is actually better the second day than on the day it was baked.

Fruit Mixture:
1 cup packed brown sugar
1/2 cup butter, melted
1 can (20-oz) sliced pineapple, drained
1 cup fresh or frozen cranberries

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

In a small bowl, combine the brown sugar and butter; spread over the bottom of the prepared baking pan. Place the pineapple slices in a single layer over the brown sugar mixture. Place a whole cranberry in the center of each pineapple slice then sprinkle the remaining cranberries around the pineapple slices; set aside.

Cake:
1 cup butter, softened
1 1/4 cups sugar
2 eggs
1 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground allspice
3/4 cup sour cream
1 cup fresh or frozen cranberries, cut in halves
Whipped cream for serving, optional

In a large bowl, cream the butter and sugar until light and fluffy; add eggs, one at a time beating well after each egg. Beat in the vanilla.

In a separate bowl, whisk together the flour, baking powder, salt, and spices; add to the butter mixture alternately with the sour cream, beating well after each addition.

Fold the cranberries into the batter and carefully spoon over the pineapple/cranberries in the baking pan.

Bake at 350 degrees 50-60 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from oven and cool in pan for 10 minutes.

Invert onto a serving platter a little larger than the baking pan (to catch all the sweet caramel drip). Cut into 15 pieces to serve. Top each with a dollop of whipped cream, if desired.

Note: This cake is delicious served warm. Leftover pieces or cake served the second day can be microwaved a few seconds to warm, if desired.

file photo

PECAN PIE THUMBPRINTS

I first saw this recipe several years ago in a TOH magazine. These are great little cookies.

1 cup butter, softened (My suggestion: Do not substitute margarine.)
1/2 cup granulated sugar
2 large eggs, separated
1/2 cup dark corn syrup
2 1/2 cups all-purpose flour

Filling:
1/4 cup + 2 tbsp powdered sugar
3 tbsp butter
2 tbsp dark corn syrup
1/4 cup plus 2 tbsp finely chopped pecans

In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg yolks and corn syrup. Gradually beat in the flour.

Refrigerate dough, covered, for 30 minutes or until firm enough to roll.

Meanwhile, make the filling by combining the powdered sugar, butter, and corn syrup in a small saucepan; bring to a boil over medium heat while stirring occasionally. Remove from the heat and stir in the pecans. Pour into a bowl and refrigerate 30 minutes.

Preheat oven to 375 degrees. Shape dough into 1-inch balls and place 2-inches apart on parchment-lined baking sheets.

In a small bowl, whisk the egg whites (from the dough recipe) and brush over the tops of the cookies. Bake 5 minutes and remove from oven.

Gently press an indentation in the center of each cookie using the end of a wooden spoon handle. Fill each one with 1/2 teaspoon of the filling mixture. Bake another 4 to 5 minutes until the edges are light brown.

Cool on the pan for 5 minutes before removing to wire racks to cool completely.

S'MORES PIE

 

Crust:

9 graham cracker boards
2 tbsp packed brown sugar
1/4 cup unsalted butter, melted

Preheat oven to 375 degrees.

Break graham crackers into a food processor and run until they are fine crumbs. Transfer to a bowl; mix in the brown sugar and butter.

Press mixture evenly onto the bottom and up sides of a 9-inch pie plate/pan. Bake at 375 degrees 8 to 10 minutes or until crust is slightly brown. Remove from oven and lower oven temperature to 325 degrees.

Allow to cool 10 minutes.

Filling:
2 large eggs, room temperature
3/4 cup milk
3/4 cup heavy cream
2 tbsp granulated sugar
1/8 tsp salt
1/2 tsp vanilla extract
8-oz semisweet chocolate, chopped into small pieces
1 tbsp unsweetened cocoa powder

In a small bowl, beat the eggs; set aside.

Combine milk, cream, sugar and salt in a medium saucepan. Over medium heat, cook until simmering; remove from heat and add vanilla extract, chocolate and cocoa powder stirring until smooth.

Stir 3/4 cup of the chocolate mixture into the eggs to blend than stir back into saucepan.

Pour the filling into the cooled crust and bake at 325 degrees 25-30 minutes until filling is set and glossy. Do not overbake as filling will crack. Remove from oven and cool completely on a wire rack.

Marshmallow Topping:
3 egg whites
3 tbsp light corn syrup
3/4 cup granulated sugar
1/8 tsp salt
1/2 tsp vanilla extract

Bring some water to a simmer in bottom of a double boiler.

Combine the egg whites, corn syrup, sugar and salt in the top of double boiler; whisk constantly over the simmering water until sugar is dissolved and mixture reaches 160 degrees. Do not overcook or you will scramble the eggs.

Pour mixture along with vanilla into mixer bowl and beat on high speed until fluffy, about 5 minutes; set aside.

Heat broiler.

Spoon topping on the cooled pie leaving about a 1-inch margin from crust to topping. Broil until topping starts to brown, about 1 minute.

Source: This is basically a recipe I got several years ago from a Women's magazine.

RAISIN BRAN CRANBERRY ORANGE MUFFINS

1 cup all-purpose flour

1/3 cup firmly packed light brown sugar
2 tbsp granulated sugar
1 tbsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
2 1/2 cup raisin bran cereal
1 cup milk
1 egg
1/3 cup canola oil
1 tsp grated orange rind
1 cup fresh cranberries

Preheat oven to 400 degrees.
Lightly grease 12 muffin cups; set aside.

In a small mixing bowl combine the flour, both sugars, baking powder, cinnamon, and salt; set aside.

In a large mixing bowl, mix the cereal and milk together; let stand 3 minutes.  Stir mixture well then stir in the egg, oil, and orange rind.  Add the flour mixture and mix together just until moistened.  Fold in cranberries.

Spoon the batter into the prepared muffin cups, filling about 3/4s full.

Bake muffins at 400 degrees for 25 minutes or until golden brown.

 

Yield: 12 muffins

 Note: I got the basics of this recipe many years ago from Kraft Foods.

HOMEMADE HOT FUDGE SAUCE

8-oz unsweetened chocolate, chopped

1/4 cup unsalted butter, cut into chunks
1/4 tsp salt
3/4 cup sugar
1/2 cup light corn syrup
1 cup heavy cream

Combine all ingredients in a saucepan with a heavy bottom; cook over low heat, stirring constantly until completely melted. Cook until steamy and uniformly smooth but do not boil!!

Serve over ice cream, pound cake, etc.

 

MAPLE WALNUT CAKE

 

Cake:

1/2 cup unsalted butter, softened
1 1/2 cups packed light brown sugar
3 eggs
1 tsp maple flavoring or maple syrup
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup buttermilk

Preheat oven to 350 degrees.
Line bottoms of three greased 9-inch round cake pans with parchment paper; grease paper. Set aside.

In large mixing bowl, cream butter and brown sugar until blended; add egg, one at a time beating well after each. Beat in the maple flavoring or syrup.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add flour mixture to the creamed mixture alternately with the buttermilk; beat well after each addition.

Divide the batter evenly between the three prepared pans. Bake at 350 degrees 11 to 13 minutes or until a wooden toothpick inserted in the center comes out clean.

Remove from oven and cool in pans 10 minutes then remove to wire racks to cool completely.

Candied Walnuts:
1 tbsp unsalted butter
1 1/2 cups coarsely chopped walnuts
1 tbsp maple syrup
1/4 tsp salt

Melt the butter in a large heavy skillet. Add the walnuts and cook, stirring, until nuts are toasted (approximately 5 minutes). Stir in the maple syrup and salt; cook another minute. Spread out on foil to cool completely.

Frosting:
2 cups unsalted butter, softened
5 cups powdered sugar
1 tsp maple flavoring or maple syrup
1/4 tsp salt
1/4 to 1/2 cup half-and-half cream
3 tbsp maple syrup, divided

In a large bowl, beat the butter until light and fluffy. Beat in the powdered sugar, maple syrup or flavoring, salt, and enough of the cream to make the desired consistency.

To assemble:
Place one cake layer on a serving plate and spread with 1 cup of the frosting. Sprinkle 1/2 cup of the walnuts over frosting and drizzle with 1 tablespoon maple syrup. Repeat process with second layer. Add third layer. Frost top and sides of cake and top with the remaining walnuts and maple syrup.

Yield: 16 servings

Source: A lady in NY.

WALNUT STREUSEL COFFEE CAKE

Streusel:

1 cup chopped walnuts
1/2 cup packed brown sugar
2 tbsp butter, melted
1/2 tsp ground cinnamon

Combine in a small bowl and set aside.

Cake:

4 eggs, separated
1 cup butter, softened
1 3/4 cups sugar
1 tsp vanilla extract
3 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 cup sour cream
2 tsp powdered sugar, for garnish

Place the egg whites in a large bowl and let stand at room temperature 30 minutes.

Preheat oven to 350 degrees.
Grease with solid shortening and lightly flour a 10-inch Bundt pan.

In a large mixing bowl, cream the butter and sugar until light and fluffy; gradually add the egg yolks. Beat in the vanilla extract.

In a separate bowl, whisk the flour, baking powder and salt together; add to the butter/sugar mixture alternately with the sour cream. Beat well after each addition.

Clean mixer beaters. Beat egg whites on medium speed until stiff peaks form; fold into the cake batter.

Pour half the batter into the prepared Bundt pan; sprinkle the walnut mixture evenly over the batter. Top with the remaining batter.

Bake at 350 degrees for 45 - 55 minutes until a wooden toothpick inserted in the center comes out clean. Remove from oven and cool in the pan for 10 minutes.

Remove cake from pan to a wire rack to cool completely. Dust cooled cake with the powdered sugar.

Yield: 12 slices

file photo

CINNAMON ROLLS MADE WITH EASY OVERNIGHT DOUGH

Dough:

2 pkg (.25-oz each) active dry yeast
1 1/2 cups warm water (110 to 115-degrees)
2 large eggs
1/2 cup butter, softened
1/2 cup sugar
2 tsp salt
5 3/4 to 6 1/4 cups all-purpose flour

Dissolve yeast in warm water in a small bowl.

In a large bowl, combine eggs, butter, sugar, salt, yeast mixture and 3 cups of the flour; beating on medium speed of electric mixer until smooth. Stir in enough of the remaining flour to form a very soft dough (dough will be sticky).

DO NOT KNEAD. Cover with plastic wrap and refrigerate overnight.

To make Cinnamon rolls:
The above dough

Cinnamon Filling:
1 cup packed brown sugar
4 tsp ground cinnamon
1/2 cup butter, softened, divided

In a small bowl, mix the brown sugar and cinnamon together well.

Turn the dough out onto a lightly floured surface; divide in half.

Roll one of the dough halves into a rectangle 18"X12". Spread with half the butter to within 1/2-inch of the edges. Sprinkle half the cinnamon filling evenly over the dough. Roll up jelly-roll style, starting with a long side; pinch the seam to seal.

Using a serrated knife, cut the roll into 12 even pieces. Place rolls in a greased 9X13-inch baking pan. Repeat process with the dough and filling.

Cover rolls with clean kitchen towels and let rise in a warm place until doubled in size, approximately 1 hour.

Meanwhile, preheat oven to 375 degrees. Bake rolls at 375 degrees 20-25 minutes or until lightly browned.

Glaze:
2 cups powdered sugar
1/4 cup half-and-half cream
2 tsp vanilla extract

Mix glaze ingredients together in a small bowl and spread over warm cinnamon rolls.

File Photo

BUTTER CUTOUT COOKIES AND ICING FOR DECORATING

This is an old recipe from my vintage recipe collection.

COOKIES:

1 1/2 cups powdered sugar
2 sticks butter or margarine (1 each works great)
1 egg
1 tsp vanilla extract
2 3/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp cream of tartar

In mixer bowl, beat the powdered sugar and butter until light and fluffy.  Blend in the egg and vanilla.

Combine the flour, baking soda, and cream of tartar in a bowl; add to the sugar/butter mixture, mixing well.

Divide the dough into thirds and flatten each third to a 1-inch thickness.  Wrap in plastic wrap and refrigerate overnight.

Preheat oven to 350 degrees.
On a lightly floured surface, roll a third of the dough to 1/8-inch thickness.  Using a knife or cookie cutters, cut into desired shapes with 2-inch cookie cutters.  Place cookies on ungreased cookie sheets. Repeat with the remaining dough.

Bake cookies 7 to 8 minutes or until the bottoms are light brown and the tops are pale.  Cool completely on wire racks before decorating with the icing below.

Yield: Approximately 72 cookies.

ICING:

3 cups powdered sugar
4 to 5 tablespoons milk
few drops of food coloring, your choice of color

In a mixing bowl, mix the powdered sugar and 4 tablespoons of the milk until well blended and smooth.  Add additional drops of milk, if needed to make of piping consistency.

Yield: 1 1/3 cups of icing

Betty Crocker Photo

GRACE MANNON'S JAM-PACKED PECAN PIE

Pastry:

1 1/4 cups all-purpose flour
1/4 tsp salt
1/2 cup cold butter
3-5 tbsp ice water

Combine the flour and salt; cut in the butter until crumbly. Gradually add the ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.

Filling:

3 eggs
1/4 cup sugar
3/4 cup dark corn syrup
2 tbsp butter, melted
1 tbsp bourbon, optional
2 cups semisweet chocolate chips
1 cup + 3 tbsp flaked coconut, divided
1 cup chopped pecans

Preheat oven to 350 degrees.

On a lightly floured surface, roll pastry dough to 1/8-inch thickness; transfer to a 9-inch pie plate. Trim to within 1/2-inch beyond pie plate rim; flute edge.

Beat the eggs, sugar, corn syrup, butter and bourbon until blended. Stir in the chocolate chips, 1 cup coconut, and the pecans. Pour into the pastry shell and sprinkle with the remaining coconut.

Bake at 350 degrees 45-50 minutes or until the filling is set. Remove from oven and cool on a wire rack.

If not serving within two hours, refrigerate. Leftovers should also be refrigerated.

Note: Before you starting asking me where the jam is, please know this is an old term for really full. This recipe does not contain jam!

file photo

MINT BROWNIE DESSERT

 

Crust:
2-oz unsweetened chocolate, chopped
1/4 cup butter, cubed
2 large eggs
1 cup granulated sugar
1/8 tsp salt
1/2 cup all-purpose flour
2 tbsp white whole-wheat flour
12 mint candies (Andes-type), chopped

Preheat oven to 350 degrees.
Grease a 9-inch springform pan; set aside.

In a microwave-safe bowl, microwave the chocolate and butter until melted; stir until smooth. Set aside to cool slightly.

In a large bowl, beat the eggs, sugar and salt together; stir in the chocolate /butter mixture.

Gradually add the flours to the mixture, mixing well; fold in the candy and spread into the springform pan.

Bake crust at 350 degrees 20-25 minutes until a wooden toothpick inserted in the center comes out clean. Remove from oven to a wire rack and all to cool completely.

Filling:
12-oz cream cheese, softened
6 tbsp butter, softened
1 pkg white baking chips
1 tbsp shortening
1/2 tsp peppermint extract
3 to 4 drops green food coloring (may be omitted)
12 mint candies (Andes-type), chopped

Beat the cream cheese and butter together, in a large bowl, until blended.

In a microwave-safe bowl, microwave the chips and shortening, stirring until smooth. Allow to cool slightly then beat into the cream cheese mixture. Add the peppermint extract and the food coloring. Stir in the candy. Spread the filling over the cooled brownie layer.

Refrigerate until firm, around 2 hours.

Ganache:
9-oz semisweet chocolate, chopped
1 cup heavy (whipping) cream

Put chocolate in a small heat-proof bowl.

Bring the cream just to boiling in a small saucepan; pour over the chocolate. Quickly stir with a whisk until smooth. Cool slightly.

Spread the ganache over the filling and refrigerate at least 30 minutes or until set.

Remove the side from the pan before cutting to serve.

Note: This is a file photo from TOH.

MARIE'S CHOCOLATE CHIP SCONES

1/2 cup currants, chopped

2 tbsp water
3 cups low-fat baking mix (Bisquick, as example)
5 tbsp sugar, divided
1/2 tsp ground cinnamon
2 tbsp butter, chilled and cut into small pieces
2/3 cup fat-free half-and-half
2 tbsp semisweet chocolate mini chips
1 large egg, separated
1 tbsp fat-free half-and-half

Drizzle:
1/2 cup powdered sugar
1 1/2 tsp water

Preheat oven to 400 degrees.
Line a baking sheet with foil; set aside.

To make scones:
Combine currants and water in a microwave-safe bowl and microwave on high 45 seconds, stirring every 15 seconds. Allow to stand and cool 10 minutes; do not drain.

In a large bowl, combine baking mix, 1/4 cup of the sugar, and the cinnamon; cut the butter in using 2 knives until mixture resembles coarse meal. Add the currants, 2/3 cup half-and-half, and the egg white. Stir mixture just until moistened.

Drop the dough by 1/4 cupful onto the baking sheet, place in freezer 5 minutes.

Combine the egg yolk with the tablespoon of half-and-half, brush over the tops of the scones. Sprinkle the remaining tablespoon of sugar over the top.

Bake at 400 degrees 12 minutes or until golden brown. Remove from oven and cool on a wire rack.

To make the drizzle:
Combine the powdered sugar and water; drizzle over the scones.

Yield: 1 dozen

S'MORES CHEESECAKE

S'mores as a cheesecake. What could be better? I saw this is an old TOH magazine at the library and thought what a great dessert idea. Here is my version.

Crust:
2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp butter, melted

Preheat oven to 325 degrees.
Combine the crumbs and sugar in a small bowl; stir in the butter. Press the mixture on the bottom and approximately 1-inch up the sides of a greased 9-inch springform pan.

Place the pan on a baking sheet and bake at 325 degrees for 10 minutes. Remove pan from oven and allow to cool on a wire rack for 10 minutes.

Filling:
1 pkg (11.5-oz) milk chocolate chips
1 can (12-oz) evaporated milk, divided
3 bricks (8-oz each) cream cheese, softened
1 jar (7-oz) marshmallow creme
2 tbsp cornstarch
1 tsp vanilla extract
3 eggs, beaten lightly
2 1/2 cups miniature marshmallows

In the top of a double boiler over water that is barely simmering, melt the chocolate chips with 3/4 cup of the milk; stir until smooth. Pour mixture into the crust and freeze about 20 minutes, just until the chocolate is set. Remove from freezer.

In a large mixer bowl, beat the cream cheese until smooth; beat in the marshmallow creme, cornstarch, vanilla, and remaining evaporated milk. Add eggs and beat on low speed just until blended. Pour mixture over the chocolate layer and return the pan to the baking sheet.

Place back in oven and bake at 325 degrees 65 to 75 minutes until the center is almost set. Sprinkle the marshmallows over all; return to oven and bake another 6 to 8 minutes to brown marshmallows. Remove from oven and cool on wire rack for 10 minutes.

Using a thin knife, loosen sides of cake from the pan and allow to cool for an hour.

Cover cake completely and refrigerate overnight.

Remove sides of pan before cutting to serve.

TOH Photo