PIONEER BAKING MIX FRUIT COBBLER WITH ADDITIONS

I saw this recipe seven or eight years ago on the Just A Pinch Recipe page and thought it interesting how Michele Rodriguez Meier did some add-ins to improve the recipe.  It is a pretty good easy recipe.

Note from Ms Meier:   got this recipe off the back of a pioneer original baking mix box! It is so good! We like a thick crust so I double that recipe and I add 1 tbsp of cornstarch and 3/4 cup of sugar to the blueberries. The cornstarch keeps it from being to soupy. You can use frozen blueberries. Enjoy!

BUCKEYE BROWNIES

 I got this recipe from my friend and baker extraordinaire Patti Crane.

For Brownie:

19 1/2 ounce package of brownie mix
egg
vegetable oil
water
or whatever the package calls for

Prepare and bake brownie mix in a greased 13"x9" baking pan according to package directions. Let cool.


For Middle Layer:

2 cups powdered sugar
1/2 cup butter, softened
1 (8 ounce) jar creamy peanut butter

Mix powdered sugar, butter and peanut butter.
Mix well and spread over cooled brownies.
Chill for one hour.

For Top Layer:

1 (6 ounce) package semi-sweet chocolate chips
6 tablespoons butter, softened

Melt together chocolate chips and remaining butter in a saucepan over low heat, stirring occasionally until melted.
Spread over brownies.
Let cool; cut into squares.

CONNIE'S DANISH HEIRLOOM CAKE

 I got this recipe from a friend, Anna DeLong.  I have left the facebook information at the bottom.

Ingredients:
1/2 cup vanilla yogurt
1/2 cup sour cream
1 cup of sugar
pinch salt
1 egg
1/2 tsp. baking soda
1 tsp. baking powder
1 + 1/2 cups flour
1 tsp. vanilla

1 pint whipping cream - whipped and sweetened with 1 Tbsp. icing sugar
1 - 2 pounds sliced slightly sweetened strawberries - or fruit of choice

Directions:
In a medium bowl, mix together with a whisk or wooden spoon, yogurt, sugar, sour cream, egg, salt, baking soda, baking powder. Add flour and vanilla. 

Grease or spray 3 - 9" layer pans and divide batter evenly between pans. (the batter will seem skimpy....but spread as evenly as you can with a spatula in each pan - layers will rise on baking). 

Bake at 350 oven (325 if using Convection oven 325 oven) Bake for only 10 - 12 minutes....till Very Light Brown. Cool on racks...and remove from pans with a plastic spatula onto racks to finish cooling as soon as you can handle the cakes. 
IMPORTANT: Do NOT over bake!! If not using immediately - put wax paper between layers, cover with plastic and refrigerate or freeze till ready to assemble cake. 

Layer cake layers: 1/3 sweetened whipped cream and 1/2 sweetened sliced strawberries, or fruit of choice - then 1/3 sweetened whipped cream and 1/2 berries. Last layer - just sweetened whipped cream. Decorate with berries.

This cake tastes even better the next day and the day after that....if there is any left!! The Trick is Not to Over bake the layers...or it will be dry and not nice and moist. 
This will soon become Your Favorite Family Cake too!!

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ROCKY ROAD BROWNIES

 

2/3 cup unsweetened baking cocoa

1/3 cup all-purpose flour
1/2 tsp baking powder
1/8 tsp salt
1/3 cup canola oil
1/3 cup granulated sugar
1/3 cup packed light brown sugar
4 egg whites, lightly beaten
2 tsps vanilla extract
1/2 cup finely chopped walnuts
1/4 cup mini chocolate chips
1/2 cup miniature marshmallows

Preheat oven to 350 degrees.
Line an 8-inch square baking pan with nonstick foil (or lightly spray regular foil with nonstick cooking spray), leaving edges hanging over the pan for handles.

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

In a large bowl whisk together the oil, sugars, egg whites, and vanilla; stir in the cocoa mixture. Spoon batter evenly into the prepared pan.  Sprinkle the walnuts evenly over the batter.

Bake at 350 degrees for 25 minutes.  Scatter the chocolate chips and marshmallows over the top. Bake another 5 minutes.

Remove from oven and cool completely on a wire rack.

To slice, coat a sharp knife with cooking spray and cut with a rocking motion into 25 squares.

Note: This is another of the recipes I got from an old Family Circle Magazine, one of my favorite recipe sources for over 50 years.

BASIC CHOCOLATE LAYER CAKE

We all need a good basic cake recipe and this is a good chocolate one.  You can add special fillings, frostings, and flavors to make this basic recipe your own!

1/2 cup butter
1 cup water
1/2 cup canola oil
2 cups all-purpose flour
2 cups granulated sugar
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
1/2 cup milk
2 large eggs
2 tsp vanilla extract

Preheat oven to 350 degrees.
Coat 2 8-inch round cake pans with nonstick cooking spray.  Line the bottoms of the pans with circles of wax paper and spray the paper before adding batter.

In a small saucepan heat the butter, water, and oil just until the butter is melted.  Remove the pan from the heat and allow to cool to lukewarm.

In a large mixing bowl, combine the flour, sugar, cocoa, baking soda, and salt using a wire whisk.

Whisk the milk, eggs,  and vanilla into the lukewarm butter mixture.  Add all at once to the flour/sugar mixture; whisk to blend.

Pour the batter equally into the two prepared pans.  Bake at 350 degrees for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean.  Remove from oven and cool in pans on wire racks for 10 minutes.  Run a thin knife or spatula around the edges to loosen cakes.  Invert onto the wire racks, remove the paper, and allow to cool completely before frosting with your favorite frosting.

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file photo for reference 

DOUBLE CHOCOLATE COOKIES - YUM!

 

2 cups all-purpose flour

1/2 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
12-oz milk chocolate
3/4 cup unsalted butter
3/4 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsps vanilla extract

Heat oven to 375 degrees.

Whisk together the flour, cocoa, baking soda, and salt in a medium bowl.

Coarsely chop half of the chocolate and finely chop the other half.

Microwave the coarsely chopped chocolate with the butter for 1 minute, stirring after 30 seconds. Microwave another 15 seconds if necessary to melt all the chocolate, stir until smooth.

Transfer the melted chocolate to mixer bowl; add sugar, eggs, and vanilla; beat until well combined.  Reduce speed to low and gradually beat in the flour mixture.  Stir in the finely chopped chocolate.

Drop by heaping tablespoonfuls of dough, about 2-inches apart, onto ungreased baking sheets.

Bake at 375 degrees 9 to 11 minutes or until set.  Allow to cool on the baking sheets on wire racks for 2 minutes before transferring to the wire racks to cool completely.

Note:  This is a quite old Family Circle magazine recipe.

COOKIES AND CREAM CANDY APPLES

6 Granny Smith apples

1 bag white chocolate chips

2 tbsp vegetable shortening

10 Oreo-type sandwich cookies, chopped

6 wooden apple sticks

Insert sticks into the clean apples.

In a large, deep-type bowl, combine the white chocolate chips with the shortening. Microwave 1 minute, stirring after 30 seconds.

Dip the apples in the chocolate mixture. Place on a tray lined with foil and let set for 30 seconds. Top with the crushed cookies.

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BEST APPLES TO USE

  Do you ever wonder which apples are the best for whatever use you have in mind?  Check out this chart.

RASPBERRY ICE CREAM CAKE

1 loaf pound cake sliced horizontally into thirds

1 1/2 cups fresh raspberries
1 pint vanilla ice cream, softened
powdered sugar for dusting

Place bottom layer of cake on a large piece of foil or in a loaf pan of equal size. Sprinkle half the raspberries over cake, spread evenly with half the ice cream, and top with another cake layer. Repeat with remaining raspberries, ice cream, and cake.

Wrap with foil and freeze at least 4 hours (or up to overnight). Remove cake from freezer about 30 minutes before serving. Serve dusted with confectioners' sugar.

Martha Stewart Everyday Food recipe.

PEANUT BUTTER-FUDGE COOKIES

 

1 cup chunky peanut butter
2 tbsp canola oil
2 eggs
1 pkg (21.5-oz) fudge brownie mix
1/2 cup water
1 pkg (6-oz) semisweet chocolate chips
1 cup chopped unsalted peanuts

Preheat oven to 350 degrees.

In a large mixing bowl beat the peanut butter, oil, and eggs together; add brownie mix and stir until moistened.  Stir in the chocolate chips.

Drop dough by tablespoonfuls onto ungreased cookie sheets.  Place 1/2 teaspoon peanuts on top of each cookie.

Bake cookies at 350 degrees for 12 to 14 minutes or until a light touch with fingertip leaves a slight indentation in center of cookie.

Remove cookies to wire racks and allow to cool completely.

Store cookies in an airtight container.

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MINT SURPRISE COOKIES

1 cup granulated sugar
1/2 cup firmly packed brown sugar
3/4 cup butter, softened
2 tbsps water
1 tsp vanilla extract
2 large eggs
2 cups all-purpose flour
1 cup white whole-wheat flour
1 tsp baking soda
1/2 tsp salt
2 pkg (6-oz each) mint candies (Andes mints)
60 walnut halves

Combine the sugars, butter, water, vanilla and eggs in large mixer bowl; blend well.

In a medium bowl, combine the flours, baking soda, and salt and mix together well.

With the mixer on low speed, add the flour mixture to the sugar mixture, mix until well blended.  Cover bowl with plastic wrap and refrigerate for 2 hours so dough is easier to handle.

Unwrap mint candies.
Preheat oven to 375 degrees.
Lightly flour hands.

Take about one tablespoonful of dough and press around each of the mints to cover mint completely.  Place 2-inches apart on ungreased cookie sheets.  Top each cookie with a walnut half, either whole or broken into pieces.

Bake cookies at 375 degrees for 7 to 9 minutes until light golden brown.  Immediately remove from cookie sheets to cool completely on wire racks.

Makes 60 cookies.

FILE PHOTO

PINEAPPLE-PEACH MELBA

 Another of my old McCall's Cooking School Recipes.

1 quart vanilla ice cream
1 can (8 1/2-oz) crushed pineapple, drained
3 (approx. 1 lb) fresh peaches
1/4 cup brandy, optional*
1 pkg (10-oz) frozen raspberries
6 fresh mint leaf sprigs for garnish

Chill large mixer bowl and the beaters as well as an 8 x 8 x 2-inch pan or freezable casserole dish.

When beaters and bowl are well chilled, remove ice cream from freezer, let set 5 minutes to soften, and place in the chilled bowl. Beat on low speed until the ice cream is just mushy.

Quickly stir the well-drained pineapple into the ice cream using a wooden spoon or a silicone spatula.  Must be done quickly so ice cream doesn't melt.

Quickly place the ice cream/pineapple mixture into the chilled pan.  Cover tightly with aluminum foil and place in freezer.  Freeze mixture overnight or for several hours until firm.

Wash and peel peaches; cut in halves and discard pits.  Place halves in a medium bowl and sprinkle with 4 tablespoons of the brandy, if using.  Cover and chill.

Thaw the frozen raspberries according to the package directions; press through a fine sieve using the back of wooden spoon to make a puree.  Stir in 2 tablespoons of the brandy, if using, and set aside.

To serve:  Place peach halves, 1 half per place, on a serving plate with the cut side up.  Place a scoop of the ice cream/pineapple mixture in the center of each peach half.  Spoon some of the raspberry sauce over the ice cream, top with a mint sprig, and serve immediately.

*If you prefer not to use alcohol, use a little brandy flavoring instead.

AMISH VANILLA CRUMB PIE

 I love Amish cooking so when I saw this on Mr. Food's site I knew I had to put it on my blog.

1 (15-ounce) refrigerated pie crust 
1/2 cup light brown sugar 
1 tablespoon all-purpose flour 
1/4 cup corn syrup 
1 1/2 teaspoons vanilla extract 
1 egg, beaten 
1 cup water

CRUMB TOPPING:
 1 cup all-purpose flour 
1/2 cup light brown sugar 
1/2 teaspoon cream of tartar 
1/2 teaspoon baking soda 
1/8 teaspoon salt 
1/4 cup (1/2 stick) butter

Preheat oven to 350 degrees F. Unroll pie crust and place in 9-inch pie plate; flute edges.

In a large saucepan, combine brown sugar, flour, corn syrup, vanilla, and egg. Slowly stir in water and cook over medium heat, stirring until mixture boils. Let cool.

In a medium bowl, mix CRUMB TOPPING ingredients until crumbly. Pour cooled brown sugar mixture into crust and top evenly with crumbs.

Bake 40 to 45 minutes, or until golden and set.

Note: I grew up in Indiana around the Amish. The Amish I know wouldn't use a refrigerated pie crust.

CREAM PUFF WREATH

This is a recipe I got years ago from a McCall's Cooking School.  Pretty easy but looks very elegant.  Tastes good, too!

Dough:
1 cup water
1/2 cup butter
1/4 tsp salt
1 cup unsifted all-purpose flour
4 large eggs
1 egg yolk
1 tbsp water
1/4 cup sliced blanched almonds

Preheat oven to 400 degrees.
Place a sheet of brown paper on a baking sheet and draw an 8-inch circle for you guide later; set aside.

In a medium saucepan combine the 1 cup of water, butter, and salt; bring to a boil over medium heat.  Remove from the heat.  With a wooden spoon or sturdy silicone spatula, beat in the flour all at once.  Over low heat, beat until the mixture forms a ball and leaves pan.  Remove from heat.

Add the whole eggs to the dough, one at a time.  Using a portable mixer or the wooden spoon, beat hard after each addition.  Beat until the mixture is shiny and breaks into strands.

Spoon the dough into a pastry bag that has been fitted with a large (#8) star tip.  Pipe over the circle you made on the paper, making the ring 1-inch in diameter, pressing down hard on the bag. Pipe a circle inside the 8-inch circle, touching the original circle. Pipe a third circle on top.  Press out any remaining dough on top of the third circle.

Bake ring for 50 minutes at 400 degrees.

In a small bowl, using a fork, beat the egg yolk with the 1 tablespoon of water.  Remove ring from oven and brush the egg mixture lightly over the top only of the ring.  Sprinkle with the almonds.  Return to the oven and bake another 5 minutes or until deep golden brown.

Place pan on a wire rack to cool.

Whipped Cream Filling:
2 cups chilled heavy cream
1 cup powdered sugar
2 tsps vanilla extract
1/4 tsp almond extract
Powdered sugar for sprinkling

In a medium bowl combine the cream, powdered sugar, and extracts.  Cover and refrigerate for 1 hour.  Remove from refrigerator and place in a bowl of ice water.  With electric mixer at high speed, beat the mixture until stiff peaks form.

Assembly:
Using a sharp knife, split the ring in half crosswise.  Scoop out any soft dough.  Place the bottom half on a serving plate.  Put filling to a pastry bag with the #8 star tip and pipe over the bottom half.  Set the top half in place over the filling and sprinkle lightly with powdered sugar.

Be sure to take a picture of this fancy French dessert you just created!

BOILED FUDGE FROSTING

Yummy way to "top off" your favorite chocolate cake!

2 cups granulated sugar
1/2 cup quality shortening such as Crisco
2/3 cup milk
1/2 tsp salt
3 squares (1-oz each) unsweetened chocolate
2 tsps vanilla extract

In a 2 1/2-quart saucepan mix the sugar, shortening, milk, salt, and chocolate together.  Heat to a roiling boil, stirring occasionally.  Boil 1 minute without stirring.

Remove pan from the heat and place in a large bowl of ice and water to chill.  Beat until frosting is of spreading consistency you desire.  Stir in the vanilla and frost cake.

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CHOCOLATE GANACHE CAKE WITH FRESH RASPBERRIES

 

nonstick cooking spray

1 stick butter, softened to room temperature
2/3 cup sugar
1/3 cup packed brown sugar
5 large eggs
1 can (16-oz) chocolate syrup
2 tsps vanilla extract
1 tsp almond extract
1 1/4 cups all-purpose flour
1/8 tsp salt
1 cup heavy cream
1 tsp instant espresso powder
1/2 lb semisweet chocolate, chopped
fresh raspberries for garnish

Preheat oven to 325 degrees.
Lightly spray a 9-inch round cake pan with cooking spray.
Cut a circle of waxed paper that will fit inside the pan; place in pan and spray with nonstick cooking spray; set aside.

In large mixer bowl, beat butter on medium-high for 1 minute.  Add the sugars and beat until well combined.

Add the eggs to the butter/sugar mixture one at a time, beating well after each egg.  Add the chocolate syrup and extracts.  Add the flour and salt; beat on medium-low for 2 minutes.

Pour the batter into the prepared pan and place in oven.  Bake at 325 degrees for 55 to 60 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool cake in the pan on a wire rack for 15 minutes then turn out onto the wire rack.  Leave cake with the bottom side up.  Remove waxed paper and allow to cool completely.

To make the ganache, bring the cream to a boil in a small saucepan.  Stir in the espresso powder to dissolve.
Place the chocolate in a medium heat-proof bowl. Pour the hot cream over the top of the chocolate; let stand for 1 minute.  Stir until very smooth then cover and refrigerate 45 minutes or until of spreading consistency.

Place the cooled cake on wire rack over a the upside down bottom of a baking sheet.  Pour the ganache over the top of the cake allowing some to run down the sides.  Garnish with fresh raspberries.

Note: This is a recipe I got several years ago from a Family Circle magazine.

PEANUT BUTTER & FUDGE BROWNIES

 Brownie:

2 cups sugar
1 cup butter, softened
4 eggs
2 tsp vanilla extract
1 1/2 cups flour
3/4 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp salt
1 cup peanut butter chips

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

In a large bowl combine sugar and butter, beating until light and fluffy.  Add the eggs, one at a time, beating well after each one.  Stir in the vanilla.

In a small bowl combine the flour, cocoa powder, baking powder and salt; gradually add to the sugar mixture blending well.

Stir the peanut butter chips into the mixture with a large silicone spatula or wooden spoon.

Peanut Butter Mixture:
3/4 cup peanut butter
1/3 cup butter, softened
1/3 cup sugar
2 tbsps flour
3/4 tsp vanilla
2 eggs

In a small bowl combine the peanut butter and butter, beating until smooth.  Add the sugar and flour, blending well.  Add vanilla and eggs; beat until smooth.

Spread half of the chocolate mixture into the prepared pan.  Spread the peanut butter mixture evenly over the brownie mixture.  Spread the remaining brownie mixture over the peanut butter mixture. Pull a knife through the layers, curving to marble.

Bake at 350 degrees for 40 to 50 minutes or until the top springs back when lightly touched in the center and sides are beginning to pull away from the pan.

Set on a wire rack to cool completely.

Frosting:
3 squares (1-oz each) unsweetened chocolate
3 tbsps butter
2 2/3 cups powdered sugar
1/4 tsp salt
3/4 tsp vanilla extract
4 to 5 tbsps water

In a medium saucepan over low heat, melt the chocolate with the butter stirring constantly until smooth; remove from heat.

Stir the powdered sugar, salt, vanilla, and enough water for desired spreading consistency into the chocolate mixture.

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Frost brownies and cut into bars.

Yield: 3 dozen brownies.