CARAMEL DRIZZLED BROWNIES

1 box (20-oz) brownie mix
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans
20 unwrapped milk caramels
3 tbsp milk

Prepare the brownie mix according to the box directions.  Spread the mixture into a 9 x 13-inch baking pan sprayed with nonstick cooking spray.  Sprinkle with the chocolate chips and pecans .  Bake according to the box directions.

Combine the caramels and milk in a microwave-safe bowl.  Microwave on high for 1 minute; stir to mix well.  Drizzle the caramel over the hot brownies.  Cool before cutting into squares.

Cut into 24 to 36 pieces.

file photo

BLUEBERRY PEACH ALMOND DUMP CAKE

1 (29-oz) can peach slices in light syrup, undrained
1 (21-oz) can blueberry pie filling
1 pkg (2-layer size) yellow cake mix
1/2 cup butter, cut into thin slices
1 cup sliced almonds

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

Drain peaches, reserving juice. Cut peach slices into chunks and spread over the prepared pan.

Add the pie filling and 1/2 cup of the reserved peach juice to the pan over the peaches.

Top fruit with the dry cake mix, spreading out evenly.

Top cake mix with the butter slices, covering as much cake mix as possible.

Sprinkle the almonds over the cake mix.

Bake at 350 degrees for 45 to 50 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool on a wire rack, in the pan, for at least 15 minutes before cutting to serve.

Note: Top each piece with a dollop of whipped topping or a scoop of vanilla ice cream when serving, if desired.

Photo credit - crazyforcrust.com
without almonds

EASY MARSHMALLOWS POPCORN BALLS

1 cup packed light brown sugar
8 cups miniature marshmallows
1/2 cup butter
3 quarts popped popcorn

In a saucepan combine the brown sugar, marshmallows, and butter.  Cook (stirring constantly)
the mixture over low heat until the marshmallows are melted.

Place the popped corn in a large heat-proof bowl and pour the hot mixture over the corn.  With buttered or greased hands, shape the popcorn into 20 balls.  Place the popcorn balls on waxed paper and let stand until firm.  Store in an airtight container or containers.

Note: I have never taken a picture of these popcorn balls. This is a stock photo.

CRANBERRY ICE

4 cups cranberry juice
2 tsp grated orange rind
2 cups unsweetened orange juice

In a bowl combine the three ingredients.  Spoon or pour the mixture into a 13 x 9-inch freeze-proof dish or pan.  Freeze for several hours, stirring every 15 minutes or so, until firm.

To serve scoop into individual compote dishes or plastic cups, depending on the occasion.

Yield: 10 servings.

File Photo

TOFFEE AND PECAN MARBLE CAKE WITH CHOCOLATE GLAZE

1 recipe Basic Cake Batter (on this blog)
3-oz semisweet baking chocolate, melted, cooled
1/2 cup toffee bits
1/2 cup chopped pecans

Preheat oven to 350 degrees.
Grease and flour a 10-inch Bundt pan; set aside.

Prepare the basic cake batter as directed in the recipe on this blog (listed under cakes).

Remove 1 1/2 cups of the batter from the bowl and place in a medium mixing bowl.  Stir the cooled chocolate into this batter.

Stir the toffee bits and the pecans into the remaining original batter.  Spoon half of this batter into the prepared Bundt pan.  Spoon the chocolate batter over this.  Top the chocolate batter with the other half of the toffee/pecan batter.  Run a butter knife through the batters to marbleize.

Bake cake at 350 degrees 40 to 45 minutes until a wooden pick inserted in center comes out clean.  Cool cake in the pan on a wire rack for 10 minutes.  Invert pan onto the wire rack and remove pan.  Allow cake to cool completely on the wire rack.

While cake cools, make the following Chocolate Glaze:
1/4 cup heavy cream
4-oz semisweet baking chocolate, finely chopped
2 tbsp light corn syrup
2 tbsp powdered sugar

In a small saucepan bring the cream to a boil.  Remove from the heat and add the chocolate; whisk until all the chocolate is melted.  Whisk in the corn syrup and powdered sugar.  Allow to cool slightly until thickened.  Spoon the glaze over the cake allowing some to run down the sides of the cake.

clipart used for reference only

ALMOND BUNDT CAKE

3 1/2 cups all-purpose flour
1 tbsp baking powder
1/4 tsp salt
1 cup butter, softened
2 cups granulated sugar
4 large eggs
1 tsp almond extract
1 cup milk
2 tbsp butter, melted
3 tbsp Amaretto*
1 cup powdered sugar
1/2 cup sliced toasted almonds

Preheat oven to 325 degrees.
Grease and flour a Bundt pan; set aside.

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

In a large mixer bowl, using an electric mixer, cream the 1 cup of butter and the granulated sugar until light and fluffy.  Add the eggs, one at a time, mixing well after each addition.  Stir in the almond extract.  Add the flour mixture alternately with the milk, beginning and ending with the flour mixture.  Mix well after each addition.

Pour the batter into the prepared Bundt pan and bake at 325 degrees for 50 to 60 minutes or until a wooden pick inserted in the center comes out clean.  Cool in pan on wire rack for a few minutes.  Carefully remove cake and cool completely on the wire rack.

*If you do not want to use Amaretto, substitute almond extract to suit your taste.

To make glaze:  Combine the melted butter, Amaretto, and powdered sugar in a bowl and mix well until smooth.  Drizzle glaze over the cake allowing to drip down the sides.  Sprinkle the toasted almonds over the top.

File Photo

RAISIN PECAN PIE

My friend Dayle Thornbugh Salzman from Oklahoma shared this recipe with us.

3 egg yolks
1 c sugar
1/2 c butter
1 c raisins (softened in hot water)
1 tsp cinnamon
1 tsp allspice
1/2 tsp nutmeg
1/2 tsp salt
1 c chopped pecans
3 egg whites
9 in unbaked pie crust
 
Beat egg yolks, add sugar, butter, beat together. Add spices, pecans, and raisins.Beat egg whites till stiff. Fold into mixture. Pour into unbaked crust. Bake at 350 till done.

PARFAIT PUMPKIN BLOCKS

Note: Pumpkin is a healthy food that should be consumed year-round. Don't save pumpkin only for the Fall.

CRUST:
1 1/2 cups graham cracker crumbs
1/4 cup firmly packed brown sugar
1/4 cup melted butter

Mix the above ingredients together until well blended.  Press into the bottom of a 9-inch square baking pan.

FILLING:
1 can (16-oz) pumpkin
1/2 cup firmly packed brown sugar
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp nutmeg
dash of ground cloves
1 qt softened vanilla ice cream
1 cup heavy cream, whipped
2 tbsp powdered sugar
1/4 tsp ground cinnamon
1/2 cup toasted chopped pecans

In a mixing bowl combine the pumpkin, brown sugar, salt, cinnamon, nutmeg, and cloves.  Fold in the softened ice cream.  Pour the filling over the crust in the pan.  Cover and freeze for at least 2 hours.  Remove from freezer and cut into squares or 'blocks'.

TOPPING:
Before serving, sweeten the whipped cream with the powdered sugar and cinnamon.  Place a dollop atop each block.  Sprinkle the toasted pecans over the whipped cream.

NOTE: This is a great make ahead dessert.  It can be kept in the freezer until 20 minutes before serving time.  Allow to thaw during that time before cutting to serve.

APPLE COOKIES WITH MAPLE FROSTING

1/2 cup butter
1 cup firmly packed brown sugar
1 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1 large egg
2 cups all-purpose flour
1 tsp baking soda
1/4 cup milk
2 cups chopped fresh apple

Preheat oven to 400 degrees.

In a large mixing bowl cream the butter and brown sugar together until light and fluffy.  Add the salt, cinnamon, nutmeg, cloves, and the egg; blend well.

In a small bowl combine the flour with the baking soda and stir into the butter mixture along with the milk.  Blend together well.  Stir in the apples.

Drop dough onto ungreased cookie sheets by teaspoonsful.  Bake at 400 degrees for 10 to 12 minutes or until firm when lightly touched.  Do not over bake.

While cookies bake, make the following GLAZE:
1 tbsp melted butter
1 cup powdered sugar
1/4 tsp maple flavoring
2 to 3 tbsp milk

Stir the butter, powdered sugar, flavoring, and milk together to make a smooth glaze.  Top each of the cookies with approximately a half teaspoonful of the glaze.  Cool.

Allow glaze to dry before storing cookies.  Store in an airtight container.

 

Photo I got with this recipe.

BUTTERY ALMOND FLAVORED SPRITZ COOKIES

1 cup butter, softened
1 cup sugar
1 large egg
1 tsp almond extract*
1/2 tsp salt
2 1/2 cups all-purpose flour

Preheat oven to 350 degrees.
Have ungreased cookie sheets and a cookie press at the ready.

In a large mixer bowl beat the butter and sugar on high speed of mixer 5 minutes until light and fluffy.  Add the egg, almond extract and salt; beat until blended.  Lower mixer speed to low and slowly add in the flour, beating well.

Follow your cookie press instructions for use pressing out the cookies about 2-inches apart on the ungreased cookie sheets.  Decorate with colored sprinkles, etc as desired.

Bake at 350 degrees 10 to 12 minutes or until golden brown.  Use a broad, thin spatula to transfer cookies from sheets to wire racks to cool completely.

*May substitute 1 tbsp vanilla extract if desired.
Note: May add food coloring, if desired.

 

This is a file photo.