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.

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SMOOTH 'N CREAMY FROSTING

Another old clipping from my late mother's shoebox recipe collections. This is cut from the cover of a Cool Whip container. You can change the color and flavor by the pudding mix you choose.

Click on this picture to enlarge for easier reading.

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.

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FROZEN RASPBERRY DESSERT

 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 or garnish as desired.

file photo for reference

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.

 

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.

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.

file photo.

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!

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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.

file photo - not this exact recipe

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.

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