CHOCOLATE CARAMEL PECAN CHEESECAKE

Crust:

2 cups vanilla wafer crumbs
6 tbsp butter, melted

Combine crumbs and butter; press onto the bottom of a 9-inch springform pan.
Bake at 350 degrees for 10 minutes. Remove from oven and prepare filling.

Filling:
1 bag (14-oz) caramels
1 can (5-oz) evaporated milk
1 cup chopped, toasted pecans
2 pkg (8-oz each) cream cheese, softened
1/2 cup granulated sugar
1 tsp vanilla
2 eggs
1/2 cup semi-sweet chocolate chips, melted

In a heavy 1 1/2 to 2 quart saucepan, melt caramels with the milk over low heat; stir frequently until smooth. Pour mixture over the crust and top with the pecan pieces.

Combine the cream cheese, sugar, and vanilla; mix with an electric mixer on medium speed until well blended. Add eggs, one at a time, mixing well after each addition.

Blend the melted chocolate into the cream cheese mixture and pour over the pecans.

Bake at 350 degrees for 40 minutes.

Loosen cake around edges; cool before removing sides of pan.

Chill cake until ready to serve. Before serving, garnish with whipped cream and finely chopped pecans, if desired.

Yield: 10-12 servings

my version of a Kraft Foods recipe - Kraft Photo

COOKIE BROWNIES WITH FROSTING

It seems my readers enjoy brownie recipes.  For several months, brownie recipes have been receiving more attention than any other type of recipes on this blog.  So, for all the brownie lovers out there, here is a tasty but yet a little different brownie recipe.

1 tube (18-oz) refrigerated chocolate chip cookie dough
3 cups mini marshmallows
1 pkg (12-oz) semisweet chocolate chips
1 cup butter, cut up
4 large eggs
2 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt

Preheat oven to 350 degrees.
Lightly spray a 9 x 13 x 2-inch baking pan with nonstick cooking spray.

Press the cookie dough evenly over the bottom of the prepared pan.  Bake at 350 degrees for 10 minutes.

Combine the marshmallows, chocolate chips, and butter together in a large heavy saucepan; cook, stirring, over low heat until melted and smooth.  Remove from pan to a bowl and allow to cool then beat in the eggs and vanilla extract.

Combine the flour, baking powder, and salt; stir into the chocolate mixture.  Stir in the nuts and spread the mixture over the cookie dough crust.

Bake brownies 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 pan on a wire rack.

file photo

FROSTING:
2 cups mini marshmallows
6 tbsp milk
1/4 cup butter
2 squares (1-oz each) unsweetened chocolate, chopped
3 cups powdered sugar

Combine the marshmallows, milk, butter, and chocolate in a saucepan.  Cook and stir over low heat until smooth.  Remove mixture from the heat and beat in the powdered sugar.  Spread frosting evenly over the cooled brownies then cut into squares for serving.

NEIGHBOR'S CHOCOLATE CHIP COOKIES

My childhood friend posted this recipe on facebook. The rave about it was it contained no white sugar. Okay, it still has 2 cups of sugar, so it is not a diet recipe, as the writer indicated. Having said that, the picture of the cookies looks delicious (the writer said she had just taken them from her oven), and the recipe sounds delicious. Why not give this a try?

I am done with the Toll House Chocolate Chip recipe! Like so many other posts, they turn out flat and spread out. Maybe it’s the added water in butter our moms didn’t have. I like butter not Crisco and I like them to have some puffiness. This is how my neighbor makes them and they are always delicious and look perfect. I just took these out of the oven and they are delish! This is her recipe. No white sugar!

Neighbor Judy Chocolate chip cookies

Cream 1 stick of butter, soften (I used salted butter)

2 cups of light brown sugar

Mix with 2 eggs and

1 1/2 teaspoon vanilla

Mix

2 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon sea salt

Add to wet ingredients

Then add 1 bag semi sweet choc chips

Drop by a teaspoon full and put it on the pan and bake. You can make them bigger or smaller which ever

you prefer.

350 oven, 8-9 Min. Take them out when the top is a-little touch of brown, let them sit on the cookie sheet to finish cooking.

GRANDMA'S STRAWBERRY SHORTCAKE

This is a delicious Hoosier recipe.

1-quart fresh strawberries, sliced
1 cup + 2 tbsp granulated sugar, divided
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
3 tsp baking powder
1/2 tsp salt
1/2 cup butter
1 large egg
1/2 cup cream
butter
whipped cream

Combine the sliced strawberries with the 1 cup of sugar and set aside.

Sift the flours, baking powder, 2 tablespoons of sugar, and salt together into a large bowl.  Cut in the butter until the mixture is crumbly.

In a smaller bowl, beat the egg and add the cream.  Add egg mixture to the crumb mixture; stir just until moistened.

Pat mixture into an 8-inch square baking pan.  Bake at 450 degrees for 15 to 20 minutes just until golden brown.  Remove from the pan and cool completely on a wire rack. 

Just before serving, cut cake into horizontally.  Butter the bottom layer and spoon half the berries over the top.  Place the second layer over the berries and top with the remaining half of the berries.
Cut into individual servings and add a dollop of whipped cream to each.

file photo for reference

OH-SO-PEANUTTY LAYERED BROWNIES

This blog regularly gets requests for brownie recipes.  So today I am adding another brownie recipe, this one for the peanut/chocolate fans out there!  How about this chocolate brownie sandwiched between layers of peanuts and peanut butter?  Yum!

CRUST:
1/2 cup butter, softened
1/2 cup all-purpose flour
1/4 cup whole-wheat flour
1/2 cup finely crushed graham cracker crumbs
1/4 cup granulated sugar
1/2 cup chopped salted peanuts

Preheat oven to 350 degrees.
Line a 9 x 13-inch baking pan with aluminum foil and spray foil with a nonstick cooking spray; set aside.

In a small mixing bowl combine the butter, both flours, graham cracker crumbs, and sugar.  Press the mixture over the sprayed foil in the pan.  Bake crust for 10 to 12 minutes until set; remove from the oven to a wire rack to cool.  Sprinkle the peanuts over the crust.  Prepare the brownie layer while crust cools.

BROWNIE:
3/4 cup (1 1/2 sticks) unsalted butter, cut into cubes
4 squares (1-oz each) unsweetened chocolate, chopped up
4 large eggs
2 cups granulated sugar
2 tsp vanilla extract
3/4 cup all-purpose flour
1/4 cup whole-wheat flour

Melt the butter and chocolate together in a microwave-proof bowl, in the microwave; stirring until completely smooth.

In a large mixing bowl combine the the eggs, sugar, and vanilla extract together; add the chocolate mixture and mix until well combined.   Add the whole-wheat flour, mixing well.  Add the all-purpose flour and mix until well combined.  Spread the brownie mixture over the crust and peanuts.

Bake at 350 degrees for 30 minutes or more until a wooden toothpick inserted in the center comes out clean.  Cool again on the wire rack.  While brownie cools, make the topping.

TOPPING:
1 cup creamy peanut butter, warmed in microwave for 30 seconds to soften
1 carton (12-oz) frozen whipped topping, thawed
12 miniature Reese's peanut butter cups, chopped coarsely for garnish

Gradually stir the whipped topping into the warmed peanut butter until well blended.  Spread topping over the brownies; cover and refrigerate for at least an hour.

Before cutting to serve, sprinkle the chopped peanut butter cups over the top.  Cut into 24 squares and serve.

Any leftovers should be stored in the refrigerator.

Note: The basic idea for this brownie is from a quite old TOH.

GOLDEN COCONUT PEACH PIE

4 to 4 1/2 cups sliced fresh peaches

1/2 cup sugar
3 tbsp all-purpose flour
1/4 tsp ground nutmeg
dash of salt, optional
1/4 cup fresh orange juice
1 9-inch unbaked pie shell
2 tbsp butter
2 cups flaked coconut
1 can (5-oz) evaporated milk
1 beaten egg
1/4 cup sugar
1/4 cup almond (or vanilla) extract

Preheat oven to 450 degrees.

Combine the peaches, 1/2 cup sugar, flour, nutmeg, salt-if using, and orange juice in a medium mixing bowl.  Pour the mixture into the unbaked pie shell.  Cut the butter into thin pats and use to dot the top of the peach mixture.  Bake pie at 450 degrees for 15 minutes.

While pie is baking, combine the coconut, evaporated milk, egg, 1/4 cup sugar, and extract.  Pour this over the hot pie.  Reduce the oven temperature to 350 degrees and bake until the coconut is toasted, about 35 to 40 minutes.  Delicious served either warm or chilled.

Store pie in refrigerator.

file photo

STRAWBERRY SHERBET WITH A TOUCH OF CINNAMON

4 quarts fresh strawberries, stemmed & sliced

4 cups granulated sugar
2 2/3 cups milk
2/3 cup orange juice
1/8 tsp ground cinnamon
additional fresh strawberries for garnish, if desired

In a mixing bowl, combine the strawberries and sugar; let stand until juicy.  This will probably take 1 to 1 1/2 hours.  Mash the berries or puree in blender (will take several batches to do this).

Add the milk, orange juice, and cinnamon to the mashed or pureed berries; stir to combine well.  Pour the mixture into the ice cream maker cylinder and process according to the machine's manufacturer's instructions.

If you do not have an ice cream freezer, you can freeze in shallow containers in the freezer for about 3 hours or until of sherbet consistency

To serve, scoop into individual serving dishes and garnish with fresh berries or serve in ice cream cones, if desired

file photo

BETTER THE NEXT DAY MILKY WAY CAKE

2 tbsp butter for greasing pan

1 1/2 cups butter, divided
1 cup finely chopped pecans
14-oz Milky Way Candy Bars, cut-up
2 1/2 cups all-purpose flour
3/4 tsp baking soda
1/4 tsp salt
1 1/2 cups granulated sugar
4 large eggs
1 tsp vanilla
1 1/4 cups buttermilk

Preheat oven to 325 degrees.
Grease - using the 2 tablespoons butter - a 10-inch Bundt pan; add the chopped pecans tilting and rotating to cover the bottom and sides of pan and set aside.  Leave any loose nuts in the pan.

In a heavy saucepan over low heat, combine the candy bars and the 1/2 cup of butter.  Stir while cooking until the candy is melted and smooth.  Remove from heat; cool.

Mix the flour, baking soda, and salt together in a small bowl; set aside.

In a large mixing bowl, using an electric mixer, beat the 1 cup of butter and the sugar until fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in the vanilla and candy/butter mixture.  Alternately add in the flour mixture and the buttermilk until well blended.  Using a rubber spatula, scrape the batter into the prepared pan.

Bake cake at 325 degrees for approximately 1 hour until a wooden pick inserted in the center comes out clean.

Allow cake to cool in the pan on a wire rack for half an hour then invert onto the rack.  Carefully remove the pan and allow cake to cool completely.

This cake is even better the second day as the title indicates.  It also freezes well making it a great cake to have for unexpected needs. 

CREME BRULEE TART

Preheat oven to 375 degrees.

COOKIE CRUST:
1 1/2 cups all-purpose flour
2/3 cup butter, softened
1/3 cup confectioners' sugar

Mix altogether until crumbly.  Using hands, mix until dough forms.

Press dough into the bottom and 1 1/2-inches up the sides of an 8-inch ungreased springform pan.  Bake crust at 375 degrees until light brown and set, about 12-14 minutes.

TART FILLING:
1/2 cup packed brown sugar
3 tbsp butter, softened
1/2 cup chopped pecans, optional
2 tbsp granulated sugar
1 tbsp all-purpose flour
3 egg yolks
2 cups whipping cream
1/4 cup orange marmalade
1 tbsp water
2 cups seasonal fresh fruits and/or berries

In a small saucepan heat the brown sugar and butter over medium heat until butter is melted; carefully spread over the crust.  If using pecans, sprinkle them over the sugar mixture.  Place back in oven and bake until the brown sugar mixture begins to soften and melt, about 4 to 5 minutes.

Mix the granulated sugar and the flour together; stir in the egg yolks.  Using a hand beater or wire whisk, beat until thick.

Heat the whipping cream to scalding in a 2-quart heavy-duty saucepan.  Stir 2 tablespoons of the heated cream into the egg yolk mixture until smooth.  Stir the egg yolk mixture into the cream and cook over medium heat stirring constantly.  Cook about 3 minutes or until the mixture thickens; cool slightly.  Pour the mixture over the brown sugar in the crust.

Cover and refrigerate for at least 2 to 3 hours until chilled.

Before serving, heat the orange marmalade and water over low heat until the marmalade is melted.  Allow to cool slightly.  Decorate the tart with the fresh fruit/berries and spoon the marmalade mixture over the fruit.

Yield: 8 to 10 servings.

file photo

MARKET STREET'S PEACH SHORTCAKES

This recipe is from one of the large grocery stores in our area.

1 cup flour (I always recommend white whole-wheat)
1/4 cup + 2 tbsp granulated sugar, divided
2 tsp baking powder
1/2 tsp lemon zest
4-oz cream cheese, cubed
1/3 cup + 1 tbsp milk, divided
3 large fresh peaches, sliced
1 1/2 tbsp lemon juice
1 cup thawed whipped topping

Preheat oven to 425 degrees.

Mix flour, 2 tablespoons granulated sugar, baking powder and lemon zest together in a large bowl. Cut in the cream cheese using a pastry blender (or 2 knives) until mixture resembles coarse crumbs. Stir in the 1/3 cup of milk until a dough forms.

Using floured hands, divided dough into 8 pieces and shape each piece into a ball.

Spray a baking sheet with nonstick cooking spray and place balls 3-inches apart on the sheet. Flatten each to 1/2-inch thickness. Brush the tops lightly with the remaining milk and sprinkle with 2 teaspoons of the remaining sugar.

Bake at 425 degrees 12 to 15 minutes until golden brown. Meanwhile combine the peaches, remaining sugar and lemon juice.

Allow shortcakes to cool slightly and then split half crosswise. Right before serving, fill with the peaches and cool whip.

Yield: 8 servings

Market Street Photo