APPLE CUSTARD PIE

1/2 cup sugar
1/4 cup corn starch
3 eggs
1/2 cup butter, melted
1/2 cup corn syrup
1 tsp vanilla extract
2 large apples, peeled and thinly sliced
1 9-inch pie shell, unbaked
2 tbsp chopped walnuts, optional
Ground cinnamon to sprinkle over top apples, optional

In a medium bowl combine the sugar and corn starch; whisk in the eggs. Stir in the butter, corn syrup, and vanilla extract. Fold in half the apple slices. Pour into the prepared pie shell.

Place the remaining in an overlapping circle design on top of the pie. Sprinkle with the chopped walnuts and/or cinnamon, if using.

Bake the pie at 375 degrees for 50 minutes or until the center of the pie is set. Cool completely on a wire rack.

If using a frozen pie shell, do not thaw. Place pie in a preheated oven on a preheated cookie sheet and bake as above.

Yield: 8 servings

 

 Note: File Photo

AUNT SIS' PINA COLADA FLIP

 Yes, we all called my dad's oldest sister Aunt Sis!

1 can (46-oz) pineapple juice
1 can (15-oz) cream of coconut
1 liter Sprite or Club Soda
vanilla ice cream

Mix pineapple juice, cream of coconut, and Sprite or Club Soda. Before serving, add vanilla ice cream.
Garnish cup or glass with a pineapple wedge, if desired.

Yield: 40 servings 

 Note: This pina colada smoothie file photo is used for reference only.

LOVE-TO-YOU CARROT CAKE & CREAM CHEESE FROSTING

2 tsp cinnamon
1 tsp baking powder
1/2 tsp salt
2 tsp baking soda
2 cups all-purpose flour
2 cups granulated sugar
4 eggs
1 tsp vanilla extract
1 1/2 cups canola oil
3 cups grated carrots

Preheat oven to 350 degrees.
Grease and flour three 9-inch pans; set aside.

Mix the cinnamon, baking powder, salt, baking soda, flour, and sugar. Add the eggs, vanilla, and canola oil. Blend together well. Mix in the grated carrots. Divide the mixture evenly between the three prepared pans. Bake at 350 degrees for 30 minutes. Allow cakes to cool in the pans for a few minutes then carefully turn out onto wire racks to cool completely. Frost with the Cream Cheese Frosting Recipes that follows.

CREAM CHEESE FROSTING:
1 pkg (8-oz) cream cheese
1 stick butter, softened
3/4 cup powdered sugar
1 tsp vanilla
1 cup chopped walnuts or pecans

Cream the butter and cream cheese together. Add the powdered sugar and vanilla; blend well. Add the chopped nuts. Use to fill between the layers and frost cake.

 Note: Photo for reference only. It is not this recipe.

FRESH LEMON CAKE

Note: This is a cake that takes some time and effort. But believe me, the results are worth it!

2 cups cake flour
2 tsp baking powder
1/4 tsp salt
1 cup milk, room temperature
1/2 tsp vanilla extract
3/4 cup unsalted butter, softened
1 1/4 cups sugar
3 large eggs, room temperature

Preheat oven to 350 degrees.
Grease and flour 3 9-inch round cake pans; set aside.

Onto a sheet of waxed paper, sift the flour, baking powder, and salt. Combine the milk and vanilla in a cup.

In a large mixer bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each. Turn mixer to low speed and the flour mixture alternately with the milk mixture, beginning and ending with the flour mixture. Divide the batter evenly between the three prepared baking pans. Bake at 350 degrees for 20 to 25 minutes until a wooden toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes. Invert onto wire racks to cool completely.

GLAZE:
1/3 cup fresh lemon juice
3 tbsp sugar
In a small saucepan heat the lemon juice and sugar until the sugar is dissolved. Allow to cool then using a pastry brush, brush glaze over the tops of the cake layers.

FILLING:
1/3 cup cornstarch
1 cup sugar
1/8 tsp salt
1 1/2 cups water
1 tbsp unsalted butter
4 egg yolks
2 tsp grated lemon peel
1/4 cup fresh lemon juice
In a medium saucepan combine the cornstarch, sugar, and salt. Stir in the water until mixture is smooth. Over medium heat, bring mixture to a boil, stirring constantly. Cook for 1 minute. Stir in the butter until melted.

In a small bowl, using a wire whisk, whisk together the eggs with a third cup of the cornstarch mixture. Add egg mixture to the pan and add the lemon peel and lemon juice. Boil gently for 1 minute. Transfer the mixture to a bowl and refrigerate.

BUTTERCREAM:
1 cup + 2 tbsp sugar, divided
1/4 cup water
5 egg whites, room temperature
1 1/2 cups unsalted butter, softened
1 1/2 tsp grated lemon peel
1 tsp vanilla extract
In a small saucepan, combine the 1 cup of the sugar with the water. Bring to a boil over medium heat. Cook until syrup reaches the soft-ball stage (240 to 245 degrees on a candy thermometer.)

While syrup cooks, beat the egg whites until soft peaks form (soft peaks curl when beaters are removed). Gradually add the 2 tablespoons of sugar to the egg whites and beat until stiff peaks (peaks stand up when beaters are removed) form. Add the hot syrup in a thin steady line while beating constantly. Beat at high speed for 8 to 10 minutes more until the meringue is completely cool and soft peaks form.

In a large ixer bowl, cream the butter until light and fluffy. With mixer at medium speed, add the meringue 1/4 cup at a time, blending well after each addition. Beat in the vanilla extract and lemon peel.

To assemble the cake, Place 1 layer on the cake plate and spread half the filling mixture over the cake top. Add another layer and spread the remaining filling over the top. Top with the third layer and refrigerate for a half hour.

Reserve 1 cup of the buttercream. Spread the top and sides of the cake with the remaining buttercream. Fill a pastry bag that has been fitted with a star tip with the 1 cup of reserved buttercream. Pipe rosettes around cake as decoration.

Yield: 12 servings 

 

 File photo from dishmaps

LOW-FAT BANANA SHERBET

1 cup water
2/3 cup sugar
1/3 cup low-fat evaporated milk
1/3 cup orange juice
2 tbsp lemon juice
1 medium banana, chunked

Bring the water and sugar to a boil in a small saucepan. Cook, stirring, until the sugar is dissolved and set aside to cool.

Put the evaporated milk, orange juice, lemon juice, and the banana in a blender container. Add the cooled sugary syrup. Add the cover and process until smooth.

Place the mixture into the freezer cylinder of an ice cream freezer. Follow the manufacturer's directions to make the sherbet. Transfer to a freezer-proof container and freeze about 4 hours until firm before serving.

 Note: This is a file photo.

MAMIE EISENHOWER'S FUDGE

This recipe has long been credited to former First Lady Mamie Eisenhower. This fudge recipe she shared during that time was very popular during her husband's term in the 1950s.

4 1/2 cups sugar
1/8 teaspoon salt
2 tablespoons butter
1 can (13-oz) evaporated milk, undiluted
1 package (12-oz) semi-sweet chocolate pieces (2 cups)
3 packages (4-oz each) sweet baking chocolate, cut into pieces
2 jars (7-oz each)) marshmallow creme
2 cups coarsely chopped nuts

In a 4-quart heavy saucepan over medium-high heat, stirring constantly, bring the sugar, salt, butter, and evaporated milk to a full boil. Boil for 6 minutes, stirring constantly. Off heat, add chocolates and marshmallow creme, stirring vigorously and speedily until the chocolate is melted and mixture is a uniform color. Immediately stir in the nuts and pour into a buttered 13 x 9 x 2-inch pan. Refrigerate until firm enough to cut into large squares or bars; wrap each individually. Keep stored in the refrigerator. Makes about 5 pounds.

 Note: This is a file photo.

REFRESHING STRAWBERRY RHUBARB TART

PASTRY:
1 1/2 cups all-purpose flour
2 tbsp sugar
pinch salt
1/2 cup cold butter, cut up
1 egg yolk
2 to 3 tablespoons ice water

In a bowl combine the flour, sugar, and salt. With a pastry blender or 2 knifes, cut the butter into the flour mixture until it resembles coarse crumbs. In a small bowl, combine the egg yolk and water; stir into the flour mixture until the pastry forms a ball. Wrap ball in plastic wrap and refrigerate at least one hour.

On a lightly floured surface, using a rolling pin, roll the ball into a 14-inch circle. Fit into the bottom of a 10-inch tart pan with a removable bottom. Prick the bottom and refrigerate for 30 minutes.

Preheat oven to 400 degrees. Line the pastry with foil and fill with dry beans or uncooked rice and bake for 10 minutes. Remove the foil and its contents. Bake the crust another 12 minutes or until golden brown.

FILLING:
4 cups fresh or frozen rhubarb, cut into 1/4-inch pieces
1/2 cup sugar
1 1/2 pints strawberries, sliced into thirds
3 tbsp red currant jelly, melted in microwave
Sweetened whipped cream or frozen whipped topping, thawed, for garnish

In a medium saucepan combine the rhubarb and sugar; let stand 30 minutes.

Cover the saucepan and bring to a simmer. Cook 15 to 20 minutes, until tender. (Note: If using frozen rhubarb, cook without a lid.) Transfer the rhubard to a medium bowl; cool. Spread the rhubarb mixture into the tart shell.

Arrange the strawberries in a decorative pattern over the rhubarb mixture. Brush top of the strawberries with the melted currant jelly. Refrigerate up to two hours before serving.

Note: File Photo

LEMON NUT CRESCENT TART

1 can (8-oz) refrigerated crescent dinner rolls
1 cup sugar
1/4 cup all-purpose flour
3 tsp grated lemon peel
4 tbsp lemon juice
1 tsp vanilla extract
4 eggs
1 cup coconut
1 cup finely chopped hazelnuts
2 tbsp powdered sugar

Preheat oven to 350 degrees.

Lightly grease or spray with nonstick cooking spray, a 10-inch tart pan. Separate the crescent dough into 8 triangles. Place the dough into the prepared tart pan and gently press over the bottom and up the sides of the pan to form a crust. Seal edges together well when making the crust. Bake at 350 degrees for 5 minutes. Allow to cool for 5 minutes then gently press sides of the warm crust to the top of the pan. Set aside.

In a large bowl, combine the sugar, flour, lemon peel, lemon juice, vanilla, and eggs together; beat for 3 minutes on medium speed of electric mixer. Stir in the coconut and hazenuts. Pour the filling into the cooled crust.

Bake at 350 degrees for 25 to 30 minutes or until the filling is set and the crust is golden brown. Cool. Sprinkle with the powdered sugar then store in the refrigerator.

Yield: 8 to 12 servings

 Note: File Photo

FRUIT FILLED COOKIES

1/2 cup butter, softened
1/2 cup solid shortening
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
2 cups all-purpose flour
3/4 cups whole-wheat flour
1/2 tsp baking soda
1 tsp salt

In a large mixing bowl, mix together the butter, shortening, granulated sugar, brown sugar, and eggs.

Combine the all-purpose flour and whole-wheat flour in a small bowl. Stir in the baking soda and salt. Stir the flour mixture into the butter mixture until combined. Shape the dough into a couple of rolls of about 1 1/2-inch diameter. Wrap the rolls in plastic wrap and refrigerate for at least 3 hours.

Before time to remove dough rolls from refrigerator, make the following FRUIT FILLING*:
1 cup dried apricots, cut-up
1 tbsp raisins, optional
1/2 cup sugar
1/2 cup water
1 cup chopped walnuts

Combine all ingredients in a small saucepan; cook and stir over low heat, about 5 minutes or until thick. Remove from the heat and stir in the chopped walnuts.

Preheat oven to 400 degrees.

To Assemble Cookies:
Cut one of the dough rolls into 1/8-inch slices. Place slices slightly apart on an ungreased baking sheet. Spoon 1/2 teaspoon of the fruit filling onto each slice then top with another slice from the other roll. Using a fork, seal the edges together to hold the filling in. Bake 8 to 10 minutes until golden brown.

Yield: 5 dozen cookies

*Optional Mincemeat Filling instead of fruit filling: 1/2 cup prepared mincemeat, 1/4 cup chopped pecans, and 2 tablespoons maraschino cherries that have been chopped.

Note: File Photo

VANILLA WAFER CAKE

2 sticks butter, softened
2 cups sugar
6 eggs
1 tsp vanilla extract
4 cups (1 large box) vanilla wafer cookies
1/2 cup milk
1 pkg (7.5-oz) flaked coconut
1 cup chopped pecans
powdered sugar for dusting

Crush the vanilla wafers into fine crumbs using a food processor or rolling pin.

In mixing bowl, cream the butter; add sugar and beat until well combined. Add the eggs, one at a time, to butter and sugar while continuing to beat; add vanilla extract. Add the vanilla wafer crumbs and milk alternately to the egg mixture. Fold in the coconut and pecans.

Pour the mixture into a greased and floured bundt or tube pan. Bake at 275 degrees for 1 hour and 15 minutes or until cake tests done when a toothpick inserted into the cake comes out clean.

  File Photo

CHRISTMAS SUGAR COOKIE RECIPE and BEST TASTING SUGAR COOKIE ICING RECIPE

 Recipe and photos from slow roasted Italian.

1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 teaspoon almond extract
3-4 cups all purpose flour
1/2 teaspoon salt
Best Ever Sugar Cookie Icing
Pearl Sugar Balls (dragees)



Best Ever Sugar Cookie Icing - recipe below

In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar, on medium speed until light and fluffy (about 3 minutes).

Add the eggs, vanilla and almond.  Beat until combined. Add the salt and 3 cups of flour; beat until you have a smooth dough. If the dough is sticky (meaning when you touch it and pull your fingers away the dough sticks to you), add more flour a tablespoon at a time until it comes together. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.

Preheat oven to 375°F. Line two baking sheets with parchment paper or silpat mats.

Remove half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch. (Keep turning the dough as you roll, making sure the dough does not stick to the counter.)  Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to baking sheet. 

Place the baking sheets with the unbaked cookies in the refrigerator for about 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking. Note: If you are not going to frost the baked cookies, you can sprinkle the unbaked cookies with sparkling sugar at this point.

Bake the cookies for about 9-11 minutes (depending on size) or until the edges are just starting to brown. Remove from oven and let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to finish cooling. Decorate the cookies with Best Ever Sugar Cookie Icing if desired. Be sure to let the icing dry completely before storing. (This may take several hours or overnight.) 

BEST TASTING SUGAR COOKIE ICING RECIPE

 6 cups powdered sugar
¼-½ cup whole milk
¼ cup light corn syrup
2 teaspoons almond extract
gel food coloring (in desired colors)

  In the bowl of a stand mixer (or using an electric mixer) combine sugar and ¼ cup milk.  Mix until smooth.  Add milk as need to create a smooth mixture, one tablespoon at a time.  Add corn syrup and almond extract.

To decorate cookies, your outline icing should be the consistency of toothpaste, your flood icing should be the consistency of corn syrup.

Add food coloring one drop at a time until desired color is reached.  Pour into bottles, decorator bags or a cup.  Keep unused icing sealed until ready to use.

 

FLUFFY FROSTING WITH COCONUT

3/4 cup granulated sugar
1/2 cup light corn syrup
2 egg whites
2 tbsp water
1/4 tsp salt
1/4 tsp cream of tartar
1 tsp vanilla
Coconut

Combine the above ingredients, except vanilla and coconut, in the top of a double boiler over boiling water. Cook, beating constantly, until the mixture stands in peaks. Remove from the heat. Add the vanilla; beating until of spreading consistency. Use to frost cake and cover with coconut, if desired.

 Note: File Photo

LUNCH LADY BROWNIES

1 cup butter, melted
1/2 cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
4 large eggs
4 teaspoons vanilla extract

Preheat oven to 350° F. Line a 9x13-inch baking dish with foil and spray foil with non-stick spray. Set aside.
In the bowl of an electric stand-mixer, add the melted butter and cocoa powder. Using the paddle attachment, blend until smooth.

Add the flour and sugar. Beat together then add eggs and vanilla. Mix just until combined. Don't over mix. (Batter will be thick)

Pour batter into prepared baking dish and spread out evenly. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove brownies from oven and let stand 15 minutes before frosting. You want the brownies still warm when you frost them with the frosting recipe below.

CHOCOLATE FROSTING:
1/4 cup butter, softened
1/4 cup milk ( I use 2%)
1/4 cup unsweetened cocoa powder
3 cups powdered sugar

Beat together all the frosting ingredients until smooth. Pour and spread over warm brownies. Let cool completely before cutting and serving.

 Note:Recipe and photo are from Life in the Lofthouse.

FRESH PEAR CAKE

2 cups sugar
3 eggs
1 1/4 cups canola oil
3 cups flour
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 tsp vanilla
3 cups fresh pears, chopped
1 cup pecans, chopped (optional)

In a large mixing bowl, mix together the sugar, eggs, and canola oil; beat until creamy and fluffy.

Mix together the flour, baking soda, salt, and cinnamon. Add the dry mixture to the creamy mixture one cup at a time, beating constantly.

Add the vanilla, pears, and nuts, if using. Mix thoroughly.

Bake cake at 350 degrees for 1 hour in a lightly greased tube pan.

When cake is cooled you may serve plain or make a simple powdered sugar glaze to pour over cake.

 File Photo

DOUBLE CHOCOLATE COOKIE BARS

2 cups Oreo-type cookies, finely crushed*
1/2 stick butter, melted
2 cups (12-oz pkg) semi-sweet chocolate chips
1 can (14-oz) sweetened condensed milk
1 tsp vanilla extract
1 cup chopped pecans

Preheat oven to 350 degrees.

Combine the cookie crumbs and melter better until well mixed. Press onto the bottom of a 9 x 13-inch baking pan.

In a medium saucepan, over medium heat, melt 1 cup of the chocolate chips with the sweetened condensed milk. Stir in the vanilla. Pour this chocolate mixture evenly over the crust in the pan. Sprinkle the remaining cup of chocolate chips and the chopped pecans over the top.

Bake at 350 degrees for 20 minutes or until set. Cool in the pan on a wire rack. Cut into 24 large bars or 36 smaller bars.

These bars are good at room temperature or chilled.

 Note: I believe this is one of my Mr Food recipes and pictures. Have had it so long, I am not sure.

EASY GOLDEN VELVET CRUMB CAKE

1 1/2 biscuit baking mix
1/2 cup sugar
1 large egg
1/2 cup cold water*
2 tablespoons butter-flavored shortening
1 teaspoon vanilla extract
Broiled Topping, recipe follows

Preheat oven to 350 degrees.
Spray an 8-inch square pan with nonstick cooking spray; set aside.

In a large mixer bowl, blend all ingredients (except topping) using an electric mixer on low speed for less than a minute to blend, scraping bowl often. Beat on medium speed 3 to 4 minutes.

Pour batter into pan. Bake at 350 degrees for 30 to 35 minutes or until cake top springs back when lightly touched with fingers. While cake is still warm, spread top with the broiled topping.

BROILED TOPPING:
3 tablespoons butter, softened
1/3 cup brown sugar, packed
2 tablespoons light cream
1/2 cup coconut
1/4 cup chopped pecans

Combine the topping ingredients in a small saucepan and heat to melt butter and brown sugar. Set oven to broil. Spread the topping over the cake and broil 3 inches from the heat 3 minutes or until the topping is browned. Watch carefully or topping will burn!

 Note: File Photo

RASPBERRY BUNS

A lady from Canada posted this recipe and pictures to a Christmas page I belong to. I thought you readers would like this.

 

FROZEN RASPBERRY DESSERT

 

This is a file photo

CRUST:
1 cup (20 wafers) crushed vanilla wafers
1/2 cup finely chopped macadamia nuts
1/4 cup butter, melted

Heat oven to 375 degrees.
In a small bowl, combine all crust ingredients; mix well. Press firmly in bottom of an 8-iinch springform pan. Bake at 375 for 8 to 10 minutes. Allow to cool.

FILLING:
1 can (14-oz) sweetened condensed milk
3 tbsp lemon juice
3 tbsp orange juice
1 pkg (10-oz) frozen raspberries with syrup, thawed
1 cup whipping cream, whipped

In a large bowl, combine milk, lemon juice and orange juice; beat until smooth. Add the raspberries; beat at low speed of electric mixer until well blended. Fold in the whipped cream. Pour mixture over the cooled crust.

Freeze dessert until firm. Remove from freezer approximately 15 minutes before serving.

Drizzle with chocolate sauce for garnish, if desired.

BUTTERSCOTCH NUT ROLLS

1 pkg frozen round roll dough
1 box (4-serving size) butterscotch cook and serve pudding mix
1 cup brown sugar
1 tsp ground cinnamon
1 stick butter, melted
coarsely chopped pecans

The night before serving for breakfast: Drop the frozen rolls around the bottom of a Bundt pan (not a tube pan). In a small bowl combine the pudding mix, cinnamon, and brown sugar; sprinkle over the rolls. Pour the melted butter over the rolls and the pudding mixture. Sprinkle with amount of chopped pecans you prefer. Cover the pan with foil and a moist towel. Let set overnight.

Next morning: Bake the rolls at 300 degrees for 20-25 minutes.

 Note: File Photo

CHOCOLATE FROSTING FROM CHOCOLATE CHIPS

1 cup semi-sweet chocolate chips
1 tbsp butter
1 tsp vanilla extract
1/4 tsp salt
3 tbsp milk
1 1/4 cups sifted powdered sugar

Combine the chocolate chips and butter. Melt in the microwave until chips are melted enough to make mixture smooth when stirred. (Or cook over hot water until melted.) Remove from heat or microwave. Mix in the vanilla and add the salt. Beat in the sifted (important to eliminate lumps) powdered sugar alternately with the milk until of a spreading consistency.

 This is a file photo.

DELICIOUS CHOCOLATE-CINNAMON DIP

8-oz unsweetened chocolate, chopped
1 can (14-oz) sweetened condensed milk
2 tbsp light-colored corn syrup
1/2 cup milk
1 tsp vanilla extract
1/2 tsp ground cinnamon
Milk, if needed to reach dipping consistency
Favorite plain cookies for dipping, optional

In a medium saucepan melt chopped chocolate over low heat, stirring constantly. Stir in the sweetened condensed milk and the the corn syrup until combined well. Stir in the vanilla extract and the cinnamon. Serve sauce warm, stirring in the additional milk if needed. Serve with the cookies.

Option: Serve over ice cream for a sundae, if desired.

Yield: 2 cups

Note: This is a file photo.

LEMON PECAN PIE WITH CREAM CHEESE PASTRY

CREAM CHEESE PASTRY:
1 block (3-oz) cream cheese, softened
1/2 cup butter, softened
1/4 tsp vanilla extract
1 cup all-purpose flour

Blend the cream cheese, butter, and vanilla together. Work in the flour to form a dough. Chill until dough is easy to handle. Remove from refrigerator and press into a 9-inch pie plate to form crust. Trim and flute the edge.

Preheat oven to 350 degrees.

FILLING:
3 eggs
1 cup light brown sugar
pinch of salt
1 cup white corn syrup
1/3 cup butter, melted
1 tsp vanilla extract
1 tbsp lemon extract
1 tsp butter flavoring
1 heaping cup of pecan halves

Slightly beat eggs in medium-size bowl. Blend in the sugar, salt, corn syrup, and butter. Add the vanilla, lemon extract, and butter flavoring. Arrange the pecans on the bottom of the pie crust. Slowly pour the filling over the pecans. Bake at 350 degrees for 50 to 60 minutes until the center of the pie is almost set but still slightly soft. Do not overbake as the filling will continue to set as it cools. Allow to cool on a wire rack for at least an hour before cutting to serve.

 Photo from TOH

CHOCOLATE/PEANUT BUTTER FUDGE

4 cups granulated sugar
1 stick butter
1 1/2 cup peanut butter
1 tall can evaporated milk
1 pkg (12-oz) chocolate chips
1 tsp vanilla

In a heavy saucepan, combine sugar, butter, and milk; bring to a roiling boil. Cook for 10 minutes. Remove pan from the heat and stir in the peanut butter, chocolate chips, and vanilla. Pour into a lightly buttered pan immediately. When cooled and set, cut into squares.

   

Note: File Photo

SWEDISH TEA RING

1 packet active dry yeast

1/2 cup warm water (105 to 115 degrees)
1 egg
1 tbsp granulated sugar
2 1/2 cups biscuit baking mix
2 tbsp butter, softened
1/3 cup packed brown sugar
1/3 cup raisins
2 tsp cinnamon

In a large mixing bowl, dissolve the yeast in warm water. Stir in egg, 1 tablespoon granulated sugar and the baking mix; beat vigorously. Turn dough onto a floured surface. Knead until smooth, about 20 times. Combine the brown sugar, raisins, and cinnamon. Roll into a rectangle, 16x9-inches; spread with butter and sprinkle with the brown sugar mixture.

Roll up, beginning at wide side. Pinch edge of dough into the roll to seal. With seam side down, shape dough into ring on greaed baking sheet; pinch ends together. With kitchen scissors, make cuts 2/3 of the way through the ring at 1-inch intervals. Turn each section on its side. Let rise in warm place until double. This will take about an hour.

Preheat oven to 375 degrees.

Bake tea ring at 375 degrees for 15 minutes or until golden brown.

Quick Icing:
1 cup powdered sugar
1 to 2 teaspoons warm water
1/2 tsp vanilla extract

Combine all ingredients together in a small bowl. Stir until well blended. Frost tea ring. Decorate top with chopped nuts and/or maraschino cherries, if desired.

This is a file photo.

BANANA CRUMB PIE CRUST

1/2 ripe banana
6 tablespoons butter, preferably unsalted
2 cups graham cracker crumbs

Preheat oven to 350 degrees. In a large bowl, cream the ingredients together until well mixed, using your hands. Press the mixture into a 9-inch pie plate. Bake at 350 degrees for 12 to 15 minutes or until brown. Remove from the oven and allow to cool completely. Fill with your favorite banana pie filling recipe.

 

 Note: File Photo

WHIPPED CREAM CREAM CHEESE FROSTING

This is a recipe I got from the merchant baker. The photo is from there, too. Delicious!

1/8 tsp Salt

1 tsp Vanilla extract

1 cup White sugar, granulated

1 1 (8 ounce) package, block Cream cheese

1 1/2 cups Heavy whipping cream or heavy cream

 

In a large bowl, simply whip the cream cheese with sugar, salt and vanilla.
Then, slowly drizzle cold heavy whipping cream down the side of the bowl until you get stiff peaks. Done and done! It’s one bowl easy.

 

 

FRESH STRAWBERRY-RASPBERRY COMPOTE

This berry compote is great served over pound cake or angel food cake for a light dessert.

1/4 cup maple syrup
1 quart strawberries
1 pint raspberries
1 tsp fresh lemon juice

In a large bowl, gently stir all the ingredients together (a large silicone spatula works well for this.) Serve over slices of cake.

 

 Note: File Photo from dreamstime

BUCKEYE PIE

I got this recipe from a friend who got it from Delish. Who doesn't love peanut butter and chocolate?

• 20 Oreos, crushed
• 3 tbsp. butter, melted
• 1/2 c. (1 stick) butter, softened to room temperature
• 1 2/3 c. creamy peanut butter
• 1 1/4 c. powdered sugar
• 1 tsp. kosher salt
• 1/2 tsp. pure vanilla extract
• 1 1/2 c. chocolate chips
• 3/4 c. heavy cream

Directions

1. In a large bowl, combine Oreos with melted butter. Stir until crumbs are uniformly moistened and press into pie dish.
2. In a large bowl combine butter, peanut butter, powdered sugar, salt and vanilla. Using a hand mixer, whip ingredients until smooth. Spoon mixture into crust and smooth. Place in freezer while you make your ganache.
3. Place chocolate chips in a medium heat-proof bowl. In a small sauce pan over medium heat, heat cream until cream starts to simmer. Pour over chocolate and let sit 5 minutes before whisking until smooth.
4. Pour ganache over peanut butter and smooth. Refrigerate until set, about 1 hour. Serve.

I believe this photo is also from Delish.

CRANBERRY QUENCHER

1 gallon cranberry-apple juice, chilled
1 can (46-oz) pineapple juice, chilled
3/4 cup lemonade or orange juice concentrate
Pineapple tidbits for garnish, optional
Fresh cranberries for garnish, optional
Fresh mint sprigs for garnish, optional

Combine the cranberry-apple juice and pineapple juice in a large container or punch bowl. Stir in the lemonade (or orange juice) concentrate.

Garnish cups or glasses as desired.

Yield: 6 quarts

Note: Best served chilled without ice.

POPCORN NUT CRUNCH MIX

2 quarts popped popcorn
1 cup blanched whole almonds, toasted
1 cup pecan halves, toasted
1 cup cashews, toasted
1 cup Brazil nuts, toasted
1 1/2 cups sugar
1 cup dark corn syrup
1/2 cup butter
1 tsp vanilla extract
1/2 tsp ground cinnamon

Place the popcorn and nuts in a lightly greased 5-quart Dutch oven. Bake at 250 degrees for 20 minutes.

Meanwhile, in a medium saucepan, combine sugar, corn syrup, and butter; bring to a boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 290 degrees (the soft crack stage). Remove from the heat. Stir in the vanilla and cinnamon.

Pour a small amount at a time of the syrup mixture over the popcorn mixture, stirring constantly until the mixture is well coated. Immediately spread mixture on greased baking sheets; cook and break into pieces. Store in airtight containers.

Yield: Approximately 4 quarts

 Note: File Photo for reference only.

MOCHA BUTTERCREAM FROSTING

1/4 cup butter
2 tbsp cocoa
2 tsp instant coffee granules
dash of salt
2 1/2 cups powdered sugar
1 1/2 tsp vanilla extract
enough milk to spread

In a medium mixing bowl cream together the butter, cocoa, coffee granules, and salt. When creamy, beat in the powdered sugar, vanilla, and enough milk to make the frosting of spreading consistency.

Note: File Photo

PEANUT BUTTER CUP CRACK BROWNIES

1 box brownie mix* (not family sized), prepared according to package directions in a 9×9 pan
1/2 cup chopped salted or honey roasted peanuts
12 peanut butter cups, chopped
2 cups semi-sweet chocolate chips
1 Tbsp butter
1 heaping cup creamy peanut butter (or 1 1/4 cups)
1 3/4 cups crispy rice cereal
1 tsp vanilla
1/2 tsp – 1 tsp kosher salt

1. Bake brownies according to package directions in a 9×9 pan lined with foil.
2. During last 5 minutes of baking, remove from oven and sprinkle chopped peanut butter cups and chopped peanuts on top. Return to oven for remaining 5 minutes to melt the chocolate.
3. As soon as you pull them out of the oven, spread the melty peanut butter cups/peanuts with an off-set spatula to smooth over top. Let brownies cool.
4. Next in a microwave safe bowl combine chocolate chips, peanut butter and butter. Heat in microwave for 1 minute, stirring when done. If needed, continue heating in 20 second increments until chocolate chips are melted.
5. Stir in cereal, vanilla and salt until evenly combined.
6. Pour over brownies and smooth. Chill until chocolate is set, about 2 hours.
7. Cut into squares to serve

*Ghirardelli Double Chocolate Brownies is my preferred brownie mix. But you can use any.

May be stored in an airtight container in the refrigerator for 3 days.

I got this from cookies and cups where they say it was adapted from bhg.

PUMPKIN SHEET CAKE

2 1/4 cups (318g) all-purpose flour
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
1 cup (210g) granulated sugar
3/4 cup (170g) packed light brown sugar
1/2 cup (113g) unsalted butter, melted and cooled slightly
1/2 cup (120ml) vegetable oil
4 large eggs
1 3/4 cups (425g) canned pumpkin
1/3 cup milk
1 1/2 tsp vanilla extract
1/2 cup finely chopped pecans (optional)

Preheat oven to 350 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray, set aside. In a medium mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment (preferably an attachment that constantly scrapes bowl, if not attachment doesn't then stop and scrape down sides and bottom of bowl occasionally throughout entire mixing process) blend together granulated sugar and brown sugar until combined and there are no clumps of brown sugar (break them up with your fingertips if needed). Mix in melted butter and oil. Blend in eggs one at a time. Add in pumpkin, vanilla and milk and blend until combined. With mixer set on low speed slowly add in flour mixture and mix until combined. Scrape down sides and bottom of bowl and fold batter several times with a spatula to ensure it's evenly incorporated. Pour batter into prepared baking dish and spread into an even layer. Bake in preheated oven until toothpick inserted into center comes out clean, about 20 - 25 minutes. Allow to cool completely on a wire rack then frost with cream cheese frosting (recipe below) and top with nuts if desired.

Cream Cheese Frosting
12 oz . cream cheese , nearly at room temperature
3/4 cup (170g) unsalted butter, nearly at room temperature
4 cups (480g) powdered sugar
1/2 tsp vanilla extract

 In the bowl of an electric stand mixer whip together butter and cream cheese until light and fluffy. Mix in powdered sugar and vanilla and whip for a few minutes until light and fluffy. If needed freeze in bowl for a few minutes then mix again, repeating a few times as needed for a thicker consistency.

Yield: 24 servings

Recipe source: Cooking Classy

NO ICE CREAM FREEZER NEEDED LEMON ICE CREAM

2 lemons
1 cup whipping cream
1/2 cup sugar

Finely grate 1 tablespoon of the lemon rind and put into a large mixing bowl. Squeeze lemons for 1/4 cup fresh lemon juice. Add juice to the bowl with the grated rind. Add the whipping cream and the sugar to the bowl.

Using electric mixer, beat on high speed until soft peaks (tips fold over) form when
the beaters are lifted. Transfer from the bowl to an air-tight freeze-proof container.

Freeze ice cream for at least a couple of hours or until firm. Garnish with thin strips of the lemon rind, if desired.

Note: File Photo

BRENDA BLAKEMAN OWENS' APPLE WALNUT BREAD

 This year I joined a facebook group called Olden Days of Christmas Town Recipes, Memories & More.  I have really enjoyed this group of people from around the world sharing stories and recipes. Today Brenda posted this recipe and the story of how she always made this for her parents who both passed away this year.I thought this was a recipe worth sharing here in honor of Brenda's parents.

INGREDIENTS
1/2 c. sour cream
1/2 c. unsweetened applesauce
1 c. brown sugar
2 eggs
2 tsp. vanilla
2 c. Flour
2 tsp. Baking Powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c. apples diced very fine
1 c. chopped walnuts
INSTRUCTIONS
Preheat oven to 375 degrees.
Prepare one large loaf pan or 3 small. Spray pan(s) with non-stick spray and put parchment paper on the bottom of the pan(s).
Beat together first 4 ingredients.
Add the dry ingredients mixing well and scraping sides of the bowl.
Fold in the apples and the nuts.
Pour batter into loaf pan(s).
Bake for 60 min. (large) and 35-40 min. (small)
Let cool on a rack.

INDIVIDUAL TOFFEE PUMPKIN PIES

20 Single-Serve Graham Cracker Crumb Crusts
1-1/3 cups (8 oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits; divided
3/4 cup Sugar
1/2 teaspoon Salt
1/2 teaspoon Ground Cinnamon
1/4 teaspoon Ground Cloves
1/4 teaspoon Ground Ginger
2 Eggs
1 can (15 oz.) Canned Pumpkin
1 can (12 oz.) Evaporated Milk
Sweetened Whipped Cream or Whipped Topping
Kisses Acorn Treats

Ingredients for Kisses Acorn Treats
Royal Icing or Decorator's Frosting (recipe follows)
HERSHEY'S KISSES Milk Chocolates
Mini Vanilla Wafer Cookies
REESE'S Peanut Butter Chips or HERSHEY'S Butterscotch Chips

Directions:
ROYAL ICING: Stir together 1 cup plus 2 tablespoons powdered sugar, 1 tablespoon warm water and 1-1/2 teaspoons pasteurized dried egg whites (meringue powder). Beat at medium speed of electric mixer until spreadable. Add additional water, 1 teaspoon at a time, to get desired consistency. Transfer icing to pastry bag with desired tip. Cover icing and tip of pastry bag with damp paper towel to keep icing from drying out. This makes about 1/2 cup icing. 

Prepare ROYAL ICING and place in pastry bag with small tip. Remove wrappers from milk chocolates.
Place mini vanilla wafer cookies on tray or plate with flat side of cookie toward the top. Squeeze small amount of icing onto bottom of milk chocolate piece. Immediately press chocolate bottom onto vanilla wafer cookie. Allow icing to set.
Place small dab of icing on bottom of peanut butter chip or butterscotch chip; immediately attach to top of cookie to finish acorn.

Pie Instructions:
Heat oven to 350°F. Place individual graham crusts on baking sheet. Place 2 teaspoons toffee bits into bottom of each crust; set aside.
Stir together sugar, salt, cinnamon, cloves and ginger in large bowl. Add eggs, pumpkin and evaporated milk, stirring until well blended. Gradually add 1/4 cup pumpkin mixture to each prepared crust.
Bake 35 to 40 minutes or until knife inserted into pie centers comes out clean. Cool completely on wire rack. Cover; refrigerate until ready to serve.

Prepare KISSES ACORN TREATS. To serve, top each pie with dollop of sweetened whipped cream, "acorn" and additional toffee bits, if desired.

Note: This recipe is from Dollar General.com

File Photo

PEPPERMINT SPOONS

Peppermint candies
Silicon Spoon Mold
Chocolate for dipping, optional
Candy Sprinkles, optional

Preheat oven to 300 degrees.

In a ziplock bag, crush the peppermints using a kitchen mallot or other tool such as a wooden rolling pin.

Using a teaspoon, fill the spoon mold with the crushed peppermint. Add extra in the following places as they tend to break easily - top of the spoon and neck of the spoon.

Place in the oven and cook about 8-10 minutes or so until the peppermint melts. You may have to add more peppermint in areas and cook a little longer.  Remove from oven and allow to cool completely.

Very carefully remove the mold sides from the spoons. If one breaks just add some more peppermint and bake a little longer.

If using chocolate, place into a glass measuring cup and melt in the microwave for a few seconds, stir, microwave longer and stir again until completely melted. Dip spoon half to three-fourths up the spoon and sprinkle with candy sprinkles, if using.

Place on waxed paper until chocolate is completely dry.

File Photo

Note: I got this recipe idea and photo from Good Housekeeping.

PUMPKIN NUT CLUSTERS

1 cup unsalted pumpkin seeds
1 cup walnuts, broken into pieces
1 cup plain slivered almonds
3 egg whites
1 cup sugar
3/4 cup flour
1/4 tsp salt

Preheat oven to 325 degrees.
Grease a couple of baking sheets; set aside.

Spread the pumpkin seeds, walnuts, and almonds out on a large cookie sheet with sides or a 10 x 15-inch baking pan. Toast in oven at 325 degrees 10 to 15 minutes until golden; cool.

While seeds/nuts cool, beat the egg whites in a large mixer bowl until soft peaks form (soft peaks will curl over rather than stand stiff). Gradually add half the sugar, beating until sugar is dissolved and stiff peaks form.

Stir together the other half of the sugar, the flour and the salt. Gently fold this mixture into the stiff egg whites. Fold in the toasted seeds and nuts mixture. Drop the mixture onto the prepared baking sheets by rounded teaspoonfuls. Bake at 325 degrees 10 to 12 minutes. Remove from oven and allow to cool on cookie sheets for a couple of minutes. Remove to wire racks to cool completely.

Yield: 48 cookies

I don't have a photo of this recipe but posted this info instead.

BAKED PEANUT BUTTER PIE

2 eggs, beaten
pinch of salt
1/2 cup peanut butter
1 cup white corn syrup
1 cup sugar
1 tsp vanilla
1 9-inch unbaked pie shell

Preheat oven to 350 degrees.

In a medium mixing bowl, combine the eggs, salt, sugar,corn syrup and vanilla. Mix in the peanut butter until well combined. Pour the mixture into the unbaked pie shell and bake at 350 degrees for 45 minutes.

 Note: File Photo

OLD FASHIONED APPLE NUT BREAD

1 cup sugar
1/2 cup shortening
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups peeled, chopped apples
1/2 cup chopped nuts
1 tbsp sugar
1/4 tsp cinnamon

Preheat oven to 350 degrees.
Grease and lightly flour a 9x5x3-inch baking pan; set aside.

Mix the 1 cup of sugar, shortening, eggs, and vanilla together. Stir in the flour, baking powder, baking soda, and salt until smooth. Stir in apples and nuts. Spread the batter into the prepared pan.

Mix the tablespoon of sugar with th cinnamon and sprinkle over the batter. Bake at 350 degrees for 50 to 60 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from the pan immediately. Cool completely before slicing.

 Note: File Photo

LOW FAT ROCKY ROAD BROWNIES

Note: This is a recipe from Musselman's. This is why their product name is listed. I do not usually use brand names but when using a brand's recipe, I believe their products should be listed.

1 package Family size brownie mix
1 Egg
MUSSELMAN’S^® Unsweetened Apple Sauce
Water
2 cups Mini marshmallows
½ cup Walnuts, chopped
¼ cup Mini chocolate chips
 
Pre-heat oven to 350°F.
Grease a 9 x 13-inch baking pan.

Mix together brownie mix, egg, apple sauce and water.(see amounts for your  box mix below) The batter will be slightly lumpy, do not overmix.
19.9 oz brownie mix calls for 1/2 cup oil, 1/4 cup water, 2 eggs.
          Use 1/2 cup apple sauce, 2 Tbsp water, 1 egg.

18.4 oz brownie mix calls for 1/4 cup oil, 1/4 cup water, 1 egg.
          Use 1/4 cup apple sauce, 2 Tbsp water, 1egg.

18.4 oz brownie mix calls for 2/3 cup oil, 1/4 cup water, 2 eggs.
          Use 2/3 cup apple sauce, 2 Tbsp water, 1 egg.

Spread evenly in greased 9x13-inch baking pan. Bake according to box directions.

Sprinkle marshmallows, nuts and chocolate chips on the top. Bake for an additional 3-5 minutes until marshmallows are just starting to brown. Cool completely and cut into bars.

TEXAS PECAN PIE POUND CAKE

This cake recipe and photo are from Texas Hill Country.

4 sticks butter

4 cups sugar

4 cups flour (cake or all purpose)

8 large eggs

8 oz. cream cheese

2 to 3 tsp of vanilla flavoring

1 cup pecans, chopped

1 cup brown sugar

1 jar of caramel ice cream topping

 

Leave cream cheese, butter, and eggs out to reach room temperature.

In mixer, cream butter, cream cheese, and sugar until smooth. Add eggs, one at a time. Then, add flour, one cup at a time. Last, add vanilla flavoring.

Grease and flour tube/bundt pan and pour in batter. Pour in batter first, then sprinkle pecans and brown sugar on top (a cup or little more of each). Lightly press into the batter.

Bake at 300 degrees for 1 hour and 15 minutes. (You may want to tent the top with foil to keep the nuts from scorching.) Then, increase the temperature to 325 degrees and bake for an additional 30 minutes. Test the cake with a fork or wooden skewer to check for doneness. The utensil should come out dry and clean (no batter). Bake 5 more minutes if not quite done.

Remove from the oven and allow a few minutes to cool before removing from pan. When you invert onto a plate, you may lose a few nuts, but most will bake into the top layer of crust. Then, turn the cake onto another plate so that the nuts are on top. Drizzle with jar of caramel ice cream topping. Heat from the cake will make the caramel melt over the pecans. Enjoy!
Recipe by cookyourfood1.blogspot.com.

Disclaimer: This recipe and picture were sent to me to share with you. I do not believe this is the correct picture. I did go to the Texas Hill Country website to see if this was a mistake. This is the same as the picture they have posted with this recipe. That does not look like caramel to me. Anyway I am told by those who have made it that it is delicious. As a diabetic, I have not made it.

 

Happy July 4th!

PEANUT BUTTER BROWNIE CUPCAKES

Sharing and saving this delicious recipe from Gretchen's Bakery. Yum!

Save Print

Prep time

25 mins

Cook time

30 mins

Total time

55 mins

Line a standard sized muffin tin with cupcake liners

Author: Gretchen's Bakery

Serves: 15 Cupcakes

Ingredients

• Semi Sweet Baking Chocolate 6 ounces (170g)
• Unsalted Butter 10 Tablespoons (140g)
• Granulated Sugar 1¼ cups (250g)
• Large Eggs 4 (200g)
• Vanilla Extract 2 teaspoons (10ml)
• All Purpose Flour 1 cups (125g)
• Salt ½ teaspoon
• ____________________________
• For the Peanut Butter Swirl:
• Cream Cheese ⅓ cup (90g)
• Peanut Butter ½ cup (130g)
• Granulated Sugar 2 Tablespoons (28g)
• Large Egg 1 (50g)
• Vanilla Extract 1 teaspoon (5ml)
• Whole Milk 1½ Tablespoons (21g)

Instructions

1. First prepare the Brownie Batter:
2. Combine the butter and chocolate together and melt on med-high power in the microwave in 25 second intervals, and stir very well between each interval until completely melted OR combine the butter & chocolate together in a small sauce pot and melt over low heat while stirring constantly
3. In a larger mixing bowl combine the sugar, salt, eggs and vanilla extract and whisk together very well
4. Add the melted chocolate/butter mixture to the egg & sugar mixture, whisk to incorporate everything together.
5. Add the sifted flour all at once and blend just until incorporated.
6. Portion the batter into lined muffin cups and fill about ⅔ to the top
7. [b]Next prepare the Peanut Butter Mixture:[/b]
8. Cream the cream cheese smooth
9. Add the sugar and mix until incorporated.
10. Add the peanut butter and mix until combined well.
11. Add the egg
12. Add the milk last
13. Drop spoons of peanut butter batter into the center of each of the brownie cupcakes, pushing it down slightly so it is not sticking up out of the batter too much
14. Bake in a preheated 350° F oven on the center rack for approximately 25-35 minutes or until a toothpick inserted into the center comes out with moist crumbs on it. If the toothpick comes out dry, your brownie will also be dry. If the toothpick still has gooey batter on it, then your brownie will also be gooey in the center. CLICK HERE FOR MORE ON HOW TO KNOW WHEN YOUR BROWNIE IS BAKED

Notes

Peanut Butter Stuffed Brownie Cupcakes can be stored at room temperature for up to 2 days in an airtight container.

I find that the iced cupcakes will need refrigeration only because the icing will get soft and droopy without it. But nothing will go bad if it stays at room temperature for hours or even a day in cool temperatures.

Freeze cupcakes for up to 1 month

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