NEED:
1 cup of butter, room temperature
2/3 cup of sugar
1 teaspoon of vanilla extract
1 teaspoon of almond extract
2 1/2 cups of flour
1 cup ground almonds
1/4 cup of powdered sugar for sprinkling
Cream the butter and the sugar together until light and fluffy. Add the extracts and mix.
Add the flour and ground almonds. Mix thoroughly.
Take generous tablespoons of the dough (it will be slightly crumbly) and roll it into a small ball, about an inch in diameter, and then shape into a crescent shape. Place onto parchment paper and bake at 350°F for 15-20 minutes or until a light golden brown.
Dust with powdered sugar.
For added decadence let the cookies cool and dip one end of them into some melted chocolate, then let the chocolate harden.
ENJOY!
Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts
Thursday, December 10, 2009
Saturday, December 5, 2009
Cranberry-Orange Tea Bread Muffins
NEED:
1/2 cup chopped pecans
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 (12-oz.) package fresh cranberries (about 2 cups)
1 cup sugar
1/4 cup butter, softened
1 large egg, lightly beaten
3/4 cup orange juice
24 miniature baking cups
Vegetable cooking spray
Orange-Cream Cheese Glaze
Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring occasionally.
Whisk together flour, baking powder, and salt.
Pulse cranberries and sugar in a food processor 3 to 4 times or just until chopped.
Beat butter at medium speed with an electric mixer until creamy. Add egg, beating until well blended. Gradually add flour mixture alternately with orange juice, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in cranberry mixture and pecans.
Place baking cups in miniature muffin pans; coat with cooking spray. Spoon batter into baking cups, filling completely.
Bake at 350° for 25 minutes or until a wooden pick inserted in center comes clean. Remove from pans to a wire rack; spoon Orange-Cream Cheese Glaze over warm muffins.
ENJOY!
1/2 cup chopped pecans
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 (12-oz.) package fresh cranberries (about 2 cups)
1 cup sugar
1/4 cup butter, softened
1 large egg, lightly beaten
3/4 cup orange juice
24 miniature baking cups
Vegetable cooking spray
Orange-Cream Cheese Glaze
Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring occasionally.
Whisk together flour, baking powder, and salt.
Pulse cranberries and sugar in a food processor 3 to 4 times or just until chopped.
Beat butter at medium speed with an electric mixer until creamy. Add egg, beating until well blended. Gradually add flour mixture alternately with orange juice, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in cranberry mixture and pecans.
Place baking cups in miniature muffin pans; coat with cooking spray. Spoon batter into baking cups, filling completely.
Bake at 350° for 25 minutes or until a wooden pick inserted in center comes clean. Remove from pans to a wire rack; spoon Orange-Cream Cheese Glaze over warm muffins.
ENJOY!
Monday, November 23, 2009
7 Grain Cereal Muffins
NEED:
1 cup seven-grain cereal
1 cup dried tart red cherries - can use cranberries
1/2 cup packed brown sugar
1/4 cup cooking oil
1-1/4 cups buttermilk
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon ground ginger or 1 tablespoon crystallized ginger, finely chopped
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 egg, slightly beaten
Grease 12 muffin-top cups, six 3-1/4-inch (jumbo) muffin cups, or sixteen 2-1/2-inch muffin cups. (Or, line standard muffin cups with paper bake cups.) Set aside. In a medium bowl combine seven-grain cereal, dried cherries, brown sugar, and oil. Pour buttermilk over mixture; let stand for 30 minutes. Meanwhile, in a large bowl combine whole wheat flour, baking powder, ginger, baking soda, salt, and nutmeg. Make a well in the center of dry mixture; set aside.
Stir beaten egg into buttermilk mixture. Add buttermilk mixture all at once to dry mixture. Stir just until moistened. Fill the muffin-top cups almost full or other muffin cups three-fourths full of batter.
Bake in a 400 degree F oven about 12 minutes for muffin-top cups, about 20 minutes for 3-1/4-inch muffins, or 15 to 18 minutes for 2-1/2-inch muffins or until golden. Cool on a wire rack 5 minutes. Remove from cups; serve immediately.
Makes 12 muffin tops, six 3-1/4-inch muffins, or sixteen 2-1/2-inch muffins,
ENJOY!
1 cup seven-grain cereal
1 cup dried tart red cherries - can use cranberries
1/2 cup packed brown sugar
1/4 cup cooking oil
1-1/4 cups buttermilk
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon ground ginger or 1 tablespoon crystallized ginger, finely chopped
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 egg, slightly beaten
Grease 12 muffin-top cups, six 3-1/4-inch (jumbo) muffin cups, or sixteen 2-1/2-inch muffin cups. (Or, line standard muffin cups with paper bake cups.) Set aside. In a medium bowl combine seven-grain cereal, dried cherries, brown sugar, and oil. Pour buttermilk over mixture; let stand for 30 minutes. Meanwhile, in a large bowl combine whole wheat flour, baking powder, ginger, baking soda, salt, and nutmeg. Make a well in the center of dry mixture; set aside.
Stir beaten egg into buttermilk mixture. Add buttermilk mixture all at once to dry mixture. Stir just until moistened. Fill the muffin-top cups almost full or other muffin cups three-fourths full of batter.
Bake in a 400 degree F oven about 12 minutes for muffin-top cups, about 20 minutes for 3-1/4-inch muffins, or 15 to 18 minutes for 2-1/2-inch muffins or until golden. Cool on a wire rack 5 minutes. Remove from cups; serve immediately.
Makes 12 muffin tops, six 3-1/4-inch muffins, or sixteen 2-1/2-inch muffins,
ENJOY!
Toffee Bars
NEED:
1/2 cup butter, softened
3/4 cup packed brown sugar
1 egg
1/2 teaspoon vanilla
1 cup all-purpose flour
1/8 teaspoon salt
3/4 cup semisweet chocolate pieces
1/3 cup chopped walnuts or pecans
1/3 cup chocolate-covered toffee pieces - you can crush a Health Bar for this.
Preheat oven to 375 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, egg, and vanilla. Beat until combined, scraping sides of bowl. Beat in flour and salt until combined.
Spread dough evenly in an non-greased 13x9x2-inch baking pan. Bake for about 15 minutes or until edges begin to brown and surface is dry. Remove from oven and immediately sprinkle with chocolate pieces. Let stand about 2 minutes or until chocolate is softened; spread evenly. Sprinkle with nuts and toffee pieces. Let cool in pan on wire rack 30 minutes. Cut into bars.
Makes 36 bars
ENJOY!
1/2 cup butter, softened
3/4 cup packed brown sugar
1 egg
1/2 teaspoon vanilla
1 cup all-purpose flour
1/8 teaspoon salt
3/4 cup semisweet chocolate pieces
1/3 cup chopped walnuts or pecans
1/3 cup chocolate-covered toffee pieces - you can crush a Health Bar for this.
Preheat oven to 375 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, egg, and vanilla. Beat until combined, scraping sides of bowl. Beat in flour and salt until combined.
Spread dough evenly in an non-greased 13x9x2-inch baking pan. Bake for about 15 minutes or until edges begin to brown and surface is dry. Remove from oven and immediately sprinkle with chocolate pieces. Let stand about 2 minutes or until chocolate is softened; spread evenly. Sprinkle with nuts and toffee pieces. Let cool in pan on wire rack 30 minutes. Cut into bars.
Makes 36 bars
ENJOY!
Sunday, November 15, 2009
Marshmallow Truffles
Just one thing to say about these..TDF ( to die for).
NEED:
1 7-ounce jar marshmallow creme
1/3 cup butter, softened
1/4 teaspoon almond extract or vanilla extract
1/4 teaspoon salt
3 cups powdered sugar
Toasted whole almonds, toasted pecan halves, toasted macadamia nuts, toasted hazelnuts (filberts), quartered pitted dates, and/or dried cherries
Powdered sugar
8 ounces semisweet chocolate squares, chopped
1 tablespoon shortening
Finely chopped toasted nuts, toasted coconut, or candy sprinkles
White baking chocolate, melted
Line a large baking sheet with waxed paper; butter the paper. Set aside. In a large bowl, combine marshmallow creme, butter, almond extract, and salt. Beat with an electric mixer until smooth. Gradually add the 3 cups powdered sugar, beating until well mixed. Cover and chill about 1 hour or until mixture is easy to handle.
Lightly dust your hands with additional powdered sugar; shape marshmallow mixture into 1-inch balls, forming the mixture around a whole almond, pecan half, macadamia nut, hazelnut (filbert), date piece, or dried cherry (you may need more marshmallow mixture to completely cover the pecan halves and almonds). Place balls on prepared baking sheet. Cover lightly; freeze for 20 minutes.
Meanwhile, in a small saucepan, combine semisweet chocolate and shortening. Heat and stir over low heat until melted and smooth. Remove from heat.
Line another large baking sheet with waxed paper; set aside. Remove balls, a few at a time, from the freezer; dip balls in chocolate and use a fork to lift balls out of chocolate, drawing the fork across the rim of the saucepan to remove excess chocolate. Place balls on waxed-paper-lined baking sheet. Immediately sprinkle tops with finely chopped nuts, toasted coconut, or candy sprinkles. Let stand at room temperature about 15 minutes or until completely set. If desired, drizzle truffles with melted white chocolate.
Makes about 40 truffles.
ENJOY!
NEED:
1 7-ounce jar marshmallow creme
1/3 cup butter, softened
1/4 teaspoon almond extract or vanilla extract
1/4 teaspoon salt
3 cups powdered sugar
Toasted whole almonds, toasted pecan halves, toasted macadamia nuts, toasted hazelnuts (filberts), quartered pitted dates, and/or dried cherries
Powdered sugar
8 ounces semisweet chocolate squares, chopped
1 tablespoon shortening
Finely chopped toasted nuts, toasted coconut, or candy sprinkles
White baking chocolate, melted
Line a large baking sheet with waxed paper; butter the paper. Set aside. In a large bowl, combine marshmallow creme, butter, almond extract, and salt. Beat with an electric mixer until smooth. Gradually add the 3 cups powdered sugar, beating until well mixed. Cover and chill about 1 hour or until mixture is easy to handle.
Lightly dust your hands with additional powdered sugar; shape marshmallow mixture into 1-inch balls, forming the mixture around a whole almond, pecan half, macadamia nut, hazelnut (filbert), date piece, or dried cherry (you may need more marshmallow mixture to completely cover the pecan halves and almonds). Place balls on prepared baking sheet. Cover lightly; freeze for 20 minutes.
Meanwhile, in a small saucepan, combine semisweet chocolate and shortening. Heat and stir over low heat until melted and smooth. Remove from heat.
Line another large baking sheet with waxed paper; set aside. Remove balls, a few at a time, from the freezer; dip balls in chocolate and use a fork to lift balls out of chocolate, drawing the fork across the rim of the saucepan to remove excess chocolate. Place balls on waxed-paper-lined baking sheet. Immediately sprinkle tops with finely chopped nuts, toasted coconut, or candy sprinkles. Let stand at room temperature about 15 minutes or until completely set. If desired, drizzle truffles with melted white chocolate.
Makes about 40 truffles.
ENJOY!
Wednesday, November 11, 2009
Macaroon-Chocolate Bars
NEED:
2 cups crushed chocolate sandwich cookies with white filling (about 20 cookies)
1/2 cup sugar
1/3 cup unsweetened cocoa powder
1/2 cup butter, melted
1 teaspoon vanilla
2/3 cup all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
2-3/4 cups flaked coconut
3 egg whites, lightly beaten
1/2 teaspoon vanilla
1/2 cup semisweet chocolate pieces
1 teaspoon shortening
Toasted whole almonds (optional)
Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the pan edges. Lightly grease foil. Set aside.
In a large bowl, stir together crushed cookies, 1/2 cup sugar, and cocoa powder. Stir melted butter and 1 teaspoon vanilla into the crushed cookie mixture until combined. Firmly press cookie mixture into the bottom of the prepared pan. Bake in a preheated oven for 8 minutes.
Meanwhile, in a large bowl, combine flour, 1/3 cup sugar, and salt. Stir in flaked coconut. Stir egg whites and vanilla into coconut mixture until combined. Spoon coconut mixture over crust. Using wet hands, carefully press the coconut mixture to edges of pan.
Bake for 25 to 28 minutes or until macaroon layer is set and lightly browned. Cool in pan on a wire rack.
In a small saucepan, combine chocolate pieces and shortening. Heat over low heat until melted, stirring constantly. Drizzle chocolate mixture over bars. Chill about 30 minutes or until chocolate sets. Using the edges of the foil, lift the uncut bars out of the pan. Cut into 24 bars. Cut each bar diagonally to make 48 triangles. If desired, place a whole almond atop each bar.
Makes 48 bars
ENJOY!
2 cups crushed chocolate sandwich cookies with white filling (about 20 cookies)
1/2 cup sugar
1/3 cup unsweetened cocoa powder
1/2 cup butter, melted
1 teaspoon vanilla
2/3 cup all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
2-3/4 cups flaked coconut
3 egg whites, lightly beaten
1/2 teaspoon vanilla
1/2 cup semisweet chocolate pieces
1 teaspoon shortening
Toasted whole almonds (optional)
Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the pan edges. Lightly grease foil. Set aside.
In a large bowl, stir together crushed cookies, 1/2 cup sugar, and cocoa powder. Stir melted butter and 1 teaspoon vanilla into the crushed cookie mixture until combined. Firmly press cookie mixture into the bottom of the prepared pan. Bake in a preheated oven for 8 minutes.
Meanwhile, in a large bowl, combine flour, 1/3 cup sugar, and salt. Stir in flaked coconut. Stir egg whites and vanilla into coconut mixture until combined. Spoon coconut mixture over crust. Using wet hands, carefully press the coconut mixture to edges of pan.
Bake for 25 to 28 minutes or until macaroon layer is set and lightly browned. Cool in pan on a wire rack.
In a small saucepan, combine chocolate pieces and shortening. Heat over low heat until melted, stirring constantly. Drizzle chocolate mixture over bars. Chill about 30 minutes or until chocolate sets. Using the edges of the foil, lift the uncut bars out of the pan. Cut into 24 bars. Cut each bar diagonally to make 48 triangles. If desired, place a whole almond atop each bar.
Makes 48 bars
ENJOY!
Tuesday, November 10, 2009
Apple Mango Crisp
NEED:
Nonstick cooking spray
3/4 cup all-purpose flour
3/4 cup rolled oats
1/2 cup toasted wheat germ
1/2 cup packed brown sugar or brown sugar substitute equivalent to 1/2 cup brown sugar
1-1/2 teaspoons ground cinnamon
1/4 cup unsalted butter, melted
4 green cooking apples (such as Granny Smith)
2 red cooking apples (such as Gala, Rome Beauty, or Fuji)
3 tablespoons lime juice
2 medium mangoes, pitted, peeled, and chopped
1/3 cup chopped pecans
Frozen light whipped dessert topping, thawed (optional)
Preheat oven to 375 degree F. Coat two 1-1/2- or 2-quart baking dishes or a 3-quart rectangular baking dish with nonstick cooking spray.
For topping, in a medium bowl, stir together 1/2 cup of the flour, the oats, wheat germ, brown sugar or substitute, and cinnamon. Stir in butter; set aside.
Core and chop apples; place in a very large bowl. Stir in lime juice. Stir in remaining 1/4 cup flour. Fold in mango.
Place apple-mango mixture in the baking dish(es). Top with oat topping. Bake, uncovered, for 30 minutes. Sprinkle with pecans; bake for 10 to 15 minutes more or until apples are tender.
Cool slightly. Serve warm. If desired, top with dessert topping.
Makes 16 (3/4-cup) servings.
ENJOY!
Nonstick cooking spray
3/4 cup all-purpose flour
3/4 cup rolled oats
1/2 cup toasted wheat germ
1/2 cup packed brown sugar or brown sugar substitute equivalent to 1/2 cup brown sugar
1-1/2 teaspoons ground cinnamon
1/4 cup unsalted butter, melted
4 green cooking apples (such as Granny Smith)
2 red cooking apples (such as Gala, Rome Beauty, or Fuji)
3 tablespoons lime juice
2 medium mangoes, pitted, peeled, and chopped
1/3 cup chopped pecans
Frozen light whipped dessert topping, thawed (optional)
Preheat oven to 375 degree F. Coat two 1-1/2- or 2-quart baking dishes or a 3-quart rectangular baking dish with nonstick cooking spray.
For topping, in a medium bowl, stir together 1/2 cup of the flour, the oats, wheat germ, brown sugar or substitute, and cinnamon. Stir in butter; set aside.
Core and chop apples; place in a very large bowl. Stir in lime juice. Stir in remaining 1/4 cup flour. Fold in mango.
Place apple-mango mixture in the baking dish(es). Top with oat topping. Bake, uncovered, for 30 minutes. Sprinkle with pecans; bake for 10 to 15 minutes more or until apples are tender.
Cool slightly. Serve warm. If desired, top with dessert topping.
Makes 16 (3/4-cup) servings.
ENJOY!
Monday, November 9, 2009
Chocolate Bombs
NEED:
1 cup butter
3 eggs
1 cup sugar
1 teaspoon vanilla
2/3 cup all purpose flour
1/3 cup cocoa powder
Preheat oven to 350 degrees. Melt the butter in a saucepan at low temp. In a bowl, mix the eggs, sugar and vanilla thoroughly. Sift the flour and cocoa into the sugar mixture and the add the melted butter - mix well. Pour the mixture into 12 - 1/2 cup non-stick muffin tins and bake for 15 minutes or until the muffins are cooked in the middle (poke with a toothpick and if comes out clean they are done). Cool them in the tins.
ENJOY!
1 cup butter
3 eggs
1 cup sugar
1 teaspoon vanilla
2/3 cup all purpose flour
1/3 cup cocoa powder
Preheat oven to 350 degrees. Melt the butter in a saucepan at low temp. In a bowl, mix the eggs, sugar and vanilla thoroughly. Sift the flour and cocoa into the sugar mixture and the add the melted butter - mix well. Pour the mixture into 12 - 1/2 cup non-stick muffin tins and bake for 15 minutes or until the muffins are cooked in the middle (poke with a toothpick and if comes out clean they are done). Cool them in the tins.
ENJOY!
Saturday, October 24, 2009
Pumpkin Muffins
I had the BEST pumpkin muffins today..and went searching for a recipe that seemed like it would create the same ones. This came out very close...YUMMY.
NEED:
2 1/2 cups flour
2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups pumpkin puree
2 eggs
1/4 cup butter, melted
1/2 cup cinnamon applesauce
STREUSEL TOPPING
1/4 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
2 tablespoons butter
Preheat oven 350F degrees. Use non-stick cooking spray on the muffin pans, or use paper liners.
Place all the dry ingredients into a large bowl. In a separate medium bowl, mix well the wet ingredients. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir together just until moistened. Using an ice cream scoop or large spoon, spoon batter into muffin cups, filling 3/4 full.
For streusel topping: put sugar, flour, cinnamon and butter into a one cup mini processor and pulse until crumbly, 2-4 times. Sprinkle over muffin batter.
Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool slightly.
ENJOY!
NEED:
2 1/2 cups flour
2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups pumpkin puree
2 eggs
1/4 cup butter, melted
1/2 cup cinnamon applesauce
STREUSEL TOPPING
1/4 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
2 tablespoons butter
Preheat oven 350F degrees. Use non-stick cooking spray on the muffin pans, or use paper liners.
Place all the dry ingredients into a large bowl. In a separate medium bowl, mix well the wet ingredients. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir together just until moistened. Using an ice cream scoop or large spoon, spoon batter into muffin cups, filling 3/4 full.
For streusel topping: put sugar, flour, cinnamon and butter into a one cup mini processor and pulse until crumbly, 2-4 times. Sprinkle over muffin batter.
Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool slightly.
ENJOY!
Tuesday, October 13, 2009
Quick and Easy Apple Dumplings
This is the perfect fast treat for a cold evening...and the house smells so great while they are baking.
NEED:
1 box (2 pie crusts)Pre made pie dough..the sort that is either folded or in a roll
4 to 5 medium to large apples
butter
1/8 cup sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
You want the pie dough to be room temperature to make it easier to work with.
Peel and core the apples. ** coring an apple is not hard but can be annoying..and easy way...cut the apple in half and remove the core from both sides and then just place the sides together**
If you are using large apples, cut the sheet of dough into 3 pieces. ( if you are using small apples you MAY have enough in one sheet of dough to cover 4 apples )
Press the dough out a bit but not too thin.
Combine the sugar, cinnamon and nutmeg in a small bowl.
Place the apple in the center of the dough. Place about a 1/2 tablespoon of butter in the center of the apple. Sprinkle with some of the sugar, cinnamon and nutmeg mixture and pull the dough up around the apple and pinch it together. Place in a lightly sprayed baking dish. Continue until all your apples are covered with dough.
In a small sauce pan:
1/2 cup water
2 tablespoons of sugar
1/2 teaspoon cinnamon
1/4 teaspoon of nutmeg.
**If you didn't use all the other mixture when sprinkling the apples..pour the remainder in too**
Bring to a boil and allow to simmer for 5 minutes..stirring occasionally. Remove from heat and let sit for 2 minutes then pour over the dumplings.
Place in a 375 degree oven for 40 minutes.
Allow to cool slightly before serving as the apple filling will be very hot. You can serve it with a scoop of vanilla ice cream.
ENJOY.
NEED:
1 box (2 pie crusts)Pre made pie dough..the sort that is either folded or in a roll
4 to 5 medium to large apples
butter
1/8 cup sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
You want the pie dough to be room temperature to make it easier to work with.
Peel and core the apples. ** coring an apple is not hard but can be annoying..and easy way...cut the apple in half and remove the core from both sides and then just place the sides together**
If you are using large apples, cut the sheet of dough into 3 pieces. ( if you are using small apples you MAY have enough in one sheet of dough to cover 4 apples )
Press the dough out a bit but not too thin.
Combine the sugar, cinnamon and nutmeg in a small bowl.
Place the apple in the center of the dough. Place about a 1/2 tablespoon of butter in the center of the apple. Sprinkle with some of the sugar, cinnamon and nutmeg mixture and pull the dough up around the apple and pinch it together. Place in a lightly sprayed baking dish. Continue until all your apples are covered with dough.
In a small sauce pan:
1/2 cup water
2 tablespoons of sugar
1/2 teaspoon cinnamon
1/4 teaspoon of nutmeg.
**If you didn't use all the other mixture when sprinkling the apples..pour the remainder in too**
Bring to a boil and allow to simmer for 5 minutes..stirring occasionally. Remove from heat and let sit for 2 minutes then pour over the dumplings.
Place in a 375 degree oven for 40 minutes.
Allow to cool slightly before serving as the apple filling will be very hot. You can serve it with a scoop of vanilla ice cream.
ENJOY.
Thursday, October 1, 2009
Apple Brownies
NEED:
1/2 cup vegetable shortening / oil
1 cup sugar
1 egg
2 diced up apples - peeled
1/2 cup walnuts
1 cup flour
1/2 tsp baking powder
1/2 tsp soda
1/4 teaspoon salt
1 teaspoon cinnamon
Mix shortening, sugar, and egg
Beat
Stir in the baking powder, soda, salt, cinnamon
Add apples and nuts
Spread in 9 x 9 or 8 x 8 pan that has been sprayed with non stick cooking spray
Bake at 325 degrees for 45 minutes.
Cool in pan on wire rack.
ENJOY!
1/2 cup vegetable shortening / oil
1 cup sugar
1 egg
2 diced up apples - peeled
1/2 cup walnuts
1 cup flour
1/2 tsp baking powder
1/2 tsp soda
1/4 teaspoon salt
1 teaspoon cinnamon
Mix shortening, sugar, and egg
Beat
Stir in the baking powder, soda, salt, cinnamon
Add apples and nuts
Spread in 9 x 9 or 8 x 8 pan that has been sprayed with non stick cooking spray
Bake at 325 degrees for 45 minutes.
Cool in pan on wire rack.
ENJOY!
Tuesday, September 29, 2009
Crème Caramel Squares
My friend Donna, in Newfoundland, came across this is a Kraft Cookbook. Sounds wonderful.
NEED:
1-1/2 cups Graham Cracker Crumbs
1/3 cup butter, melted
1 package (8 oz.)Cream Cheese, softened
1/4 cup sugar
3-1/4 cups cold milk, divided
1 tub (8 oz.)Whipped Topping, thawed, divided
1 package (3.4 oz.) Vanilla Flavor Instant Pudding
1 package (3.4 oz.) Butterscotch Instant Pudding
1/3 cup caramel ice cream topping
MIX graham crumbs and butter; press onto bottom of 13x9-inch dish. Refrigerate while preparing filling.
BEAT cream cheese, sugar and 1/4 cup milk in large bowl with mixer until blended. Gently stir in 1 cup whipped topping. Spread over crust.
BEAT each flavor pudding mix with 1-1/2 cups of the remaining milk in separate bowl with whisk 2 min. Pour in layers over cream cheese filling; top with remaining whipped topping.
Refrigerate 4 hours. Drizzle with caramel topping just before serving.
ENJOY!
NEED:
1-1/2 cups Graham Cracker Crumbs
1/3 cup butter, melted
1 package (8 oz.)Cream Cheese, softened
1/4 cup sugar
3-1/4 cups cold milk, divided
1 tub (8 oz.)Whipped Topping, thawed, divided
1 package (3.4 oz.) Vanilla Flavor Instant Pudding
1 package (3.4 oz.) Butterscotch Instant Pudding
1/3 cup caramel ice cream topping
MIX graham crumbs and butter; press onto bottom of 13x9-inch dish. Refrigerate while preparing filling.
BEAT cream cheese, sugar and 1/4 cup milk in large bowl with mixer until blended. Gently stir in 1 cup whipped topping. Spread over crust.
BEAT each flavor pudding mix with 1-1/2 cups of the remaining milk in separate bowl with whisk 2 min. Pour in layers over cream cheese filling; top with remaining whipped topping.
Refrigerate 4 hours. Drizzle with caramel topping just before serving.
ENJOY!
Monday, September 28, 2009
Fastest Cheesecake
NEED:
8 ounce package AND 3 ounce package cream cheese, softened
14 oz. can sweetened condensed milk (NOT evaporated)
1/4 cup lemon juice
1 9" graham cracker or chocolate cookie pie crust
In medium bowl beat cream cheese until smooth and fluffy. Gradually add the sweetened condensed milk, beating constantly. When half of the milk has been added, add the lemon juice and beat until smooth. Add remaining sweetened condensed milk until mixture is smooth. Pour into graham cracker crust and chill at least one hour.
**can be served after one hour..but if you want a really great cheesecake..chill over night. It's well worth the wait.**
8 servings
ENJOY!
8 ounce package AND 3 ounce package cream cheese, softened
14 oz. can sweetened condensed milk (NOT evaporated)
1/4 cup lemon juice
1 9" graham cracker or chocolate cookie pie crust
In medium bowl beat cream cheese until smooth and fluffy. Gradually add the sweetened condensed milk, beating constantly. When half of the milk has been added, add the lemon juice and beat until smooth. Add remaining sweetened condensed milk until mixture is smooth. Pour into graham cracker crust and chill at least one hour.
**can be served after one hour..but if you want a really great cheesecake..chill over night. It's well worth the wait.**
8 servings
ENJOY!
Thursday, September 17, 2009
Strawberry Blueberry Cheesecake Muffins
This is ultra easy because you are going to start with a mix.
NEED:
Strawberry Cheesecake Muffin mix..any brand
Blueberries
Muffin tin to make 6 muffins.
The strawberries in the mix have been dried. So, to change the texture add about 1/ 3 cup of fresh blueberries. The juice from the fresh berries adds great extra flavor and moisture.
Follow the instructions on the package and then blend in the blueberries with a spoon.
Bake as directed. Cool completely on rack before serving.
ENJOY!
NEED:
Strawberry Cheesecake Muffin mix..any brand
Blueberries
Muffin tin to make 6 muffins.
The strawberries in the mix have been dried. So, to change the texture add about 1/ 3 cup of fresh blueberries. The juice from the fresh berries adds great extra flavor and moisture.
Follow the instructions on the package and then blend in the blueberries with a spoon.
Bake as directed. Cool completely on rack before serving.
ENJOY!
Killer Dark Chocolate Brownies
You can use regualr brownie mix if you like. I happen to be a fan of dark chocolate and it made this extra rich tasting.
NEED:
1 box of Brownie Mix ( Dark chocolate or regular)
1 cup mini marshmallows
1/4 cup chopped walnuts ( optional )
3/4 cup raspberry jam or preserves - lightly whipped with electric mixer
Make brownie mix as directed and blend in the marshmallows and nuts.
Grease or spray with cooking spray an 8 x 8 or 9 x 9 baking pan.
Pour 1/2 the batter and spread evenly in the pan. Top with raspberry mix and top that with the remaining brownie mix.
*** you will not taste a lot of the raspberry but it adds a bit of "something" to the dark chocolate and adds moisture to the brownies***
Bake at 350 degrees for 25 to 30 minutes. Done when inserted toothpick comes out clean.
Remove from oven and cool on wire rack. Cool completely before cutting.
The marshmallow makes these the richest tasting brownies you will ever have.
ENJOY!
NEED:
1 box of Brownie Mix ( Dark chocolate or regular)
1 cup mini marshmallows
1/4 cup chopped walnuts ( optional )
3/4 cup raspberry jam or preserves - lightly whipped with electric mixer
Make brownie mix as directed and blend in the marshmallows and nuts.
Grease or spray with cooking spray an 8 x 8 or 9 x 9 baking pan.
Pour 1/2 the batter and spread evenly in the pan. Top with raspberry mix and top that with the remaining brownie mix.
*** you will not taste a lot of the raspberry but it adds a bit of "something" to the dark chocolate and adds moisture to the brownies***
Bake at 350 degrees for 25 to 30 minutes. Done when inserted toothpick comes out clean.
Remove from oven and cool on wire rack. Cool completely before cutting.
The marshmallow makes these the richest tasting brownies you will ever have.
ENJOY!
Monday, September 14, 2009
Simple Shortbread Cookie
NEED:
3/4 cup butter, softened
1/4 cup sugar
2 cups all purpose flour
Preheat oven to 350 degrees. Mix butter and sugar in large bowl. Stir in flour. If dough is crumbly, mix in an additional 1 to 2 tablespoons of softened butter.
Roll dough to 1/2 inch thickness and cut dough with cookie cutters into desired shapes. The dough can even be cut with a knife into wedges or strips for interesting designs. Bake about 20 minutes or until set. Remove from oven and transfer to a wire rack to cool.
ENJOY!
3/4 cup butter, softened
1/4 cup sugar
2 cups all purpose flour
Preheat oven to 350 degrees. Mix butter and sugar in large bowl. Stir in flour. If dough is crumbly, mix in an additional 1 to 2 tablespoons of softened butter.
Roll dough to 1/2 inch thickness and cut dough with cookie cutters into desired shapes. The dough can even be cut with a knife into wedges or strips for interesting designs. Bake about 20 minutes or until set. Remove from oven and transfer to a wire rack to cool.
ENJOY!
Rhubarb Shortbread Squares
NEED:
1 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup cold butter or margarine
FILLING:
4 cups diced fresh or frozen rhubarb
1 1/4 cups sugar
1/4 cup water
1/8 teaspoon salt
2 envelopes unflavored gelatin
1/3 cup cold water
4 drops red food coloring (optional)
1 cup whipping cream, whipped
In a bowl, combine the flour, sugar and salt; cut in butter until crumbly. Press into a greased 8-in. square baking dish. Bake at 350 degrees F for 15-20 minutes or until edges are lightly browned. Cool on a wire rack.
In a saucepan, bring the rhubarb, sugar, water rand salt to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until rhubarb is tender, stirring occasionally. In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. Stir into rhubarb mixture. Cook and stir until gelatin is dissolved. stir in food coloring if desired. Cover and refrigerate until cooled, about 2 hours.
Fold in whipped cream. Spread over crust.
Cover and refrigerate for 3 hours or until set. Cut into squares.
ENJOY!
1 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup cold butter or margarine
FILLING:
4 cups diced fresh or frozen rhubarb
1 1/4 cups sugar
1/4 cup water
1/8 teaspoon salt
2 envelopes unflavored gelatin
1/3 cup cold water
4 drops red food coloring (optional)
1 cup whipping cream, whipped
In a bowl, combine the flour, sugar and salt; cut in butter until crumbly. Press into a greased 8-in. square baking dish. Bake at 350 degrees F for 15-20 minutes or until edges are lightly browned. Cool on a wire rack.
In a saucepan, bring the rhubarb, sugar, water rand salt to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until rhubarb is tender, stirring occasionally. In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. Stir into rhubarb mixture. Cook and stir until gelatin is dissolved. stir in food coloring if desired. Cover and refrigerate until cooled, about 2 hours.
Fold in whipped cream. Spread over crust.
Cover and refrigerate for 3 hours or until set. Cut into squares.
ENJOY!
Scones
NEED:
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1/2 cup raisins (or dried currants)
1/2 cup sour cream
1 large egg
Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
In a small bowl, whisk sour cream and egg until smooth.
Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart.
Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
ENJOY!
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1/2 cup raisins (or dried currants)
1/2 cup sour cream
1 large egg
Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
In a small bowl, whisk sour cream and egg until smooth.
Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart.
Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
ENJOY!
Tuesday, August 25, 2009
Double Apple Pie With Cornmeal Crust
NEED:
2 1/4 pounds Granny Smith apples
2 1/4 pounds Braeburn apples **or other apple good for pie making
1/4 cup all-purpose flour
2 tablespoons apple jelly
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup sugar
Cornmeal Crust Dough
Wax paper
3 tablespoons sugar
1 tablespoon butter, cut into pieces
1 teaspoon sugar
Preheat oven to 425º. Peel and core apples; cut into 1/2-inch-thick wedges. Place apples in a large bowl. Stir in next 7 ingredients. Let stand 30 minutes, gently stirring occasionally.
Place 1 Cornmeal Crust Dough disk on a lightly floured piece of wax paper; sprinkle dough lightly with flour. Top with another sheet of wax paper. Roll dough to about 1/8-inch thickness (about 11 inches wide).
Remove and discard top sheet of wax paper. Starting at 1 edge of dough, wrap dough around rolling pin, separating dough from bottom sheet of wax paper as you roll. Discard bottom sheet of wax paper. Place rolling pin over a 9-inch glass pie plate, and unroll dough over pie plate. Gently press dough into pie plate.
Stir apple mixture; reserve 1 Tbsp. juices. Spoon apples into crust, packing tightly and mounding in center. Pour remaining juices in bowl over apples. Sprinkle apples with 3 Tbsp. sugar; dot with butter.
Roll remaining Cornmeal Crust Dough disk as directed in Step 2, rolling dough to about 1/8-inch thickness (13 inches wide). Remove and discard wax paper, and place dough over filling; fold edges under, sealing to bottom crust, and crimp. Brush top of pie, excluding fluted edges, lightly with reserved 1 Tbsp. juices from apples; sprinkle with 1 tsp. sugar. Cut 4 to 5 slits in top of pie for steam to escape.
Bake at 425° on lower oven rack 15 minutes. Reduce oven temperature to 350°; transfer pie to middle oven rack, and bake 35 minutes. Cover loosely with aluminum foil to prevent excessive browning, and bake 30 more minutes or until juices are thick and bubbly, crust is golden brown, and apples are tender when pierced with a long wooden pick through slits in crust. Remove to a wire rack. Cool 1 1/2 to 2 hours before serving.
For an extra treat, drizzle with caramel sauce.
ENJOY!
2 1/4 pounds Granny Smith apples
2 1/4 pounds Braeburn apples **or other apple good for pie making
1/4 cup all-purpose flour
2 tablespoons apple jelly
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup sugar
Cornmeal Crust Dough
Wax paper
3 tablespoons sugar
1 tablespoon butter, cut into pieces
1 teaspoon sugar
Preheat oven to 425º. Peel and core apples; cut into 1/2-inch-thick wedges. Place apples in a large bowl. Stir in next 7 ingredients. Let stand 30 minutes, gently stirring occasionally.
Place 1 Cornmeal Crust Dough disk on a lightly floured piece of wax paper; sprinkle dough lightly with flour. Top with another sheet of wax paper. Roll dough to about 1/8-inch thickness (about 11 inches wide).
Remove and discard top sheet of wax paper. Starting at 1 edge of dough, wrap dough around rolling pin, separating dough from bottom sheet of wax paper as you roll. Discard bottom sheet of wax paper. Place rolling pin over a 9-inch glass pie plate, and unroll dough over pie plate. Gently press dough into pie plate.
Stir apple mixture; reserve 1 Tbsp. juices. Spoon apples into crust, packing tightly and mounding in center. Pour remaining juices in bowl over apples. Sprinkle apples with 3 Tbsp. sugar; dot with butter.
Roll remaining Cornmeal Crust Dough disk as directed in Step 2, rolling dough to about 1/8-inch thickness (13 inches wide). Remove and discard wax paper, and place dough over filling; fold edges under, sealing to bottom crust, and crimp. Brush top of pie, excluding fluted edges, lightly with reserved 1 Tbsp. juices from apples; sprinkle with 1 tsp. sugar. Cut 4 to 5 slits in top of pie for steam to escape.
Bake at 425° on lower oven rack 15 minutes. Reduce oven temperature to 350°; transfer pie to middle oven rack, and bake 35 minutes. Cover loosely with aluminum foil to prevent excessive browning, and bake 30 more minutes or until juices are thick and bubbly, crust is golden brown, and apples are tender when pierced with a long wooden pick through slits in crust. Remove to a wire rack. Cool 1 1/2 to 2 hours before serving.
For an extra treat, drizzle with caramel sauce.
ENJOY!
Wednesday, July 29, 2009
Fresh Fruit Bruschetta
NEED:
No-Stick Cooking Spray
1 prepared round angel food cake (10 inch), cut into 16 slices
1/4 teaspoon ground cinnamon
3 large fresh nectarines, peeled, chopped (about 2 cups)
1/2 cup fresh blueberries
2 tablespoons firmly packed brown sugar
1 tablespoon lemon juice
Whipped topping
Preheat oven to 400°F. Spray baking sheet with cooking spray. Place cake slices in single layer on baking sheet. Spray each slice evenly with cooking spray. Sprinkle each evenly with cinnamon. Bake 7 minutes, or until lightly browned.
Combine nectarines, blueberries, sugar and juice in medium bowl. Spoon mixture evenly onto toasted cake slices. Bake 5 minutes, or until fruit is hot.
Top each slice with a serving of whipped topping, just before serving.
ENJOY!
No-Stick Cooking Spray
1 prepared round angel food cake (10 inch), cut into 16 slices
1/4 teaspoon ground cinnamon
3 large fresh nectarines, peeled, chopped (about 2 cups)
1/2 cup fresh blueberries
2 tablespoons firmly packed brown sugar
1 tablespoon lemon juice
Whipped topping
Preheat oven to 400°F. Spray baking sheet with cooking spray. Place cake slices in single layer on baking sheet. Spray each slice evenly with cooking spray. Sprinkle each evenly with cinnamon. Bake 7 minutes, or until lightly browned.
Combine nectarines, blueberries, sugar and juice in medium bowl. Spoon mixture evenly onto toasted cake slices. Bake 5 minutes, or until fruit is hot.
Top each slice with a serving of whipped topping, just before serving.
ENJOY!
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