1 cup margarine
1 cup brown sugar
1 cup white sugar
1 cup pumpkin
1 egg
1 tsp vanilla
2 cups flour
1 1/3 cups oats
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3/4 cup walnut (opt)
3/4 cup raisins (opt)
Mix margarine and sugar (white and brown) until creamed. Add pumpkin, egg and vanilla then mix. Combine flour, oats, baking soda, cinnamon and salt then add to mixture. Add walnuts and raisins if desired. Bake for 14-16 minutes @ 350 degrees.
Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
Monday, September 29, 2008
Peanut Butter Rice Krispie Treats
1 cup Peanut Butter
1 cup sugar
1 cup Karo Syrup
6 cups Rice Krispies
1 12 oz. package of chocolate chips
Bring sugar and karo syrup to a boil. Remove from heat and add peanut butter. Stir. In a bowl add peanut butter mixture to Rice Krispies. Melt chocolate chips and pour over top. (Easiest way to melt, stick in a bowl in the microwave - nuke for 30 seconds at a time until totally melted).
1 cup sugar
1 cup Karo Syrup
6 cups Rice Krispies
1 12 oz. package of chocolate chips
Bring sugar and karo syrup to a boil. Remove from heat and add peanut butter. Stir. In a bowl add peanut butter mixture to Rice Krispies. Melt chocolate chips and pour over top. (Easiest way to melt, stick in a bowl in the microwave - nuke for 30 seconds at a time until totally melted).
Golden Syrup Cookies
1 1/3 cup butter
1 1/3 cup sugar
1 tsp baking soda
3 cups flour
2 Tbsp honey
Cream butter and honey, then add sugar. Add flour sifted together with baking soda. Mix in Kitchen Aid until dough sticks together enough that it's not sticking to the side of the bowl. Form into ropes about the thickness of your thumb. Place on cookie sheet (when they are done cooking they will be about 3"-4" wide, so make sure you leave enough room for them to expand). Bake 15-20 minutes at 325 degrees. Take from oven and cut immediately into bars (diagonally). Cool and store in airtight container.
1 1/3 cup sugar
1 tsp baking soda
3 cups flour
2 Tbsp honey
Cream butter and honey, then add sugar. Add flour sifted together with baking soda. Mix in Kitchen Aid until dough sticks together enough that it's not sticking to the side of the bowl. Form into ropes about the thickness of your thumb. Place on cookie sheet (when they are done cooking they will be about 3"-4" wide, so make sure you leave enough room for them to expand). Bake 15-20 minutes at 325 degrees. Take from oven and cut immediately into bars (diagonally). Cool and store in airtight container.
Chocolate Torte
1 cup flour
1/2 cup butter
1/2 cup finely chopped walnuts
8 oz cream cheese (you don't need to buy a whole tub, you can usually find the small 8 oz. squares!)
1 cup powdered sugar
1 container of cool whip
2 small boxes instant chocolate pudding
3 cups milk
Crust: Mix flour, butter and walnuts. Press into 13x9 pan. Bake at 350 for 15 minutes. Let cool.
1st Layer: Mix cream cheese, sugar and half of cool whip. Blend until creamy, spread on crust.
2nd Layer: Blend pudding and milk. Spread on next.
Final Layer: Wait 5 minutes for pudding to set in fridge. Spread cool whip on top of pudding. Sprinkle with walnuts as desired.
1/2 cup butter
1/2 cup finely chopped walnuts
8 oz cream cheese (you don't need to buy a whole tub, you can usually find the small 8 oz. squares!)
1 cup powdered sugar
1 container of cool whip
2 small boxes instant chocolate pudding
3 cups milk
Crust: Mix flour, butter and walnuts. Press into 13x9 pan. Bake at 350 for 15 minutes. Let cool.
1st Layer: Mix cream cheese, sugar and half of cool whip. Blend until creamy, spread on crust.
2nd Layer: Blend pudding and milk. Spread on next.
Final Layer: Wait 5 minutes for pudding to set in fridge. Spread cool whip on top of pudding. Sprinkle with walnuts as desired.
Caramel Chocolate Squares
50 light caramels (14 oz package of caramel squares)
2/3 cup evaporated milk
1 Package German Chocolate Cake Mix
1/4 cup butter or margarine melted
1 cup chopped nuts
1 cup Chocolate Chips
Set oven at 350. Generously grease and lightly flour 13x9 baking pan. Combine caramels and 1/3 cup evaporated milk. Cook using double boiler or melt in microwave - do 30 second increments until all is melted. In large bowl combine dry cake mix, butter, remaining 1/3 cup evaporated milk, and nuts. Stir until dough holds together. Press half of dough into prepared pan. Reserve remaining dough for topping. Bake dough for 6 minutes. Sprinkle chocolate chips over baked crust. Pour caramel mixture over chocolate chips. Spread remaining dough on top. Use hands to form large pieces of dough to lay on top of caramel mixtures, since dough is sticky and won't spread with a spoon. Bake for 15-20 minutes. Cool, then cut into bars. If desired, refrigerate.
2/3 cup evaporated milk
1 Package German Chocolate Cake Mix
1/4 cup butter or margarine melted
1 cup chopped nuts
1 cup Chocolate Chips
Set oven at 350. Generously grease and lightly flour 13x9 baking pan. Combine caramels and 1/3 cup evaporated milk. Cook using double boiler or melt in microwave - do 30 second increments until all is melted. In large bowl combine dry cake mix, butter, remaining 1/3 cup evaporated milk, and nuts. Stir until dough holds together. Press half of dough into prepared pan. Reserve remaining dough for topping. Bake dough for 6 minutes. Sprinkle chocolate chips over baked crust. Pour caramel mixture over chocolate chips. Spread remaining dough on top. Use hands to form large pieces of dough to lay on top of caramel mixtures, since dough is sticky and won't spread with a spoon. Bake for 15-20 minutes. Cool, then cut into bars. If desired, refrigerate.
Almond Pastry Puff
Crust - Mix 1 cup flour, 1/2 c margarine, 2 tsp water. Pat into 2 strips 3" wide on a cookie sheet.
Topping - Boil 1 cup water & 1/2 cup butter. Add 1 cup flour & remove immediate from heat. Stir until smooth. Add 3 eggs. Stir until smooth. Add 1/4tsp salt & 1/2tsp almond flavoring. Put onto crust. Bake at 375 for 45 minutes.
Frosting - Mix 1 Tbsp butter, 1 cup powdered sugar, 1/2tsp almond flavoring & dash of milk until smooth. Spread on top of topping and sprinkle with slivered almonds.
Topping - Boil 1 cup water & 1/2 cup butter. Add 1 cup flour & remove immediate from heat. Stir until smooth. Add 3 eggs. Stir until smooth. Add 1/4tsp salt & 1/2tsp almond flavoring. Put onto crust. Bake at 375 for 45 minutes.
Frosting - Mix 1 Tbsp butter, 1 cup powdered sugar, 1/2tsp almond flavoring & dash of milk until smooth. Spread on top of topping and sprinkle with slivered almonds.
Friday, September 26, 2008
Macaroon Kiss Cookies
From Hersheys
1/3 cup butter, softened
3 oz cream cheese, softened
¾ cup sugar
1 egg yolk
2 tsp almond extract
2 tsp orange juice
1-1/4 cup flour
2 tsp baking powder
¼ tsp salt
5 cups sweetened coconut flakes, divided
1 bag Hershey’s Kisses
Beat butter, cream cheese and sugar in large bowl until well blended. Add egg yolk, almond extract, and orange juice; beat well. Stir together flour, baking powder, and salt; gradually add to butter mixture, beating well until blended. Stir in 3 cups coconut.
Cover; refrigerate 1 hour or until firm enough to handle. Remove wrappers from kisses. Heat oven to 350. Shape dough into 1-inch balls; roll balls in remaining 2 cups coconut. Place on ungreased cookie sheet.
Bake 10-12 minutes or until lightly browned. Remove from oven. Immediately press kiss on top of each cookie. Coole one minute. Carefully remove from cookie sheet to wire rack and cool completely. Yields about 4 dozen cookies.
1/3 cup butter, softened
3 oz cream cheese, softened
¾ cup sugar
1 egg yolk
2 tsp almond extract
2 tsp orange juice
1-1/4 cup flour
2 tsp baking powder
¼ tsp salt
5 cups sweetened coconut flakes, divided
1 bag Hershey’s Kisses
Beat butter, cream cheese and sugar in large bowl until well blended. Add egg yolk, almond extract, and orange juice; beat well. Stir together flour, baking powder, and salt; gradually add to butter mixture, beating well until blended. Stir in 3 cups coconut.
Cover; refrigerate 1 hour or until firm enough to handle. Remove wrappers from kisses. Heat oven to 350. Shape dough into 1-inch balls; roll balls in remaining 2 cups coconut. Place on ungreased cookie sheet.
Bake 10-12 minutes or until lightly browned. Remove from oven. Immediately press kiss on top of each cookie. Coole one minute. Carefully remove from cookie sheet to wire rack and cool completely. Yields about 4 dozen cookies.
Chocolate-Covered Cherries
By Jean Paré
60 Maraschino cherries, with stems
Fondant:
2/3 cup marshmallow crème
2 Tbsp margarine or butter, softened
½ tsp almond flavoring
1-1/3 cups powdered sugar
Coating:
1 lb dark tempered chocolate
Spread cherries on paper towels. Drain overnight.
Fondant:
Beat marshmallow crème, butter, and almond flavoring until smooth. Gradually beat in powdered sugar. Turn onto counter. If too sticky, work in more sugar. Flatten 1 tsp fondant, then mold and place around cherry, covering completely.
Coating:
Melt chocolate in small saucepan over hot water, stirring occasionally, until smooth. Do not overheat. Pour some of the chocolate into a small narrow glass. Place glass in a bowl of warm water (to help it retain its heat and consistency). Holding cherry by stem, dip into chocolate to completely coat. Allow excess to drip back into glass. Place on waxed paper. Let set. Redip bottoms, if necessary to seal completely. Let stand at room temperature for at least two days for fondant layer to liquefy.
60 Maraschino cherries, with stems
Fondant:
2/3 cup marshmallow crème
2 Tbsp margarine or butter, softened
½ tsp almond flavoring
1-1/3 cups powdered sugar
Coating:
1 lb dark tempered chocolate
Spread cherries on paper towels. Drain overnight.
Fondant:
Beat marshmallow crème, butter, and almond flavoring until smooth. Gradually beat in powdered sugar. Turn onto counter. If too sticky, work in more sugar. Flatten 1 tsp fondant, then mold and place around cherry, covering completely.
Coating:
Melt chocolate in small saucepan over hot water, stirring occasionally, until smooth. Do not overheat. Pour some of the chocolate into a small narrow glass. Place glass in a bowl of warm water (to help it retain its heat and consistency). Holding cherry by stem, dip into chocolate to completely coat. Allow excess to drip back into glass. Place on waxed paper. Let set. Redip bottoms, if necessary to seal completely. Let stand at room temperature for at least two days for fondant layer to liquefy.
Apple Strudel
Adapted from Pepperidge Farms
1 sheet of puff pastry sheet
1 egg
1 Tbsp water
2 Tbsp white sugar
1 Tbsp brown sugar
1-1/2 Tbsp flour
½ tsp cinnamon
3 large baking apples (like Granny Smith)
Raisins or nuts (optional)
Cream cheese frosting (optional)
Thaw pastry sheets 45 min, or until easy to handle. Mix sugar, flour and cinnamon, then add apples (and raisins or nuts, if using). Toss to coat.
Unfold pastry sheet onto a lightly floured surface, and roll to form a 16×12 in rectangle. With short side facing you, spoon apple mixture onto bottom half of the pastry to within one inch of the edges. Starting at the side closest to you, roll up like a jelly roll. Place seam-side down on a lined baking sheet. Tuck ends under to seal. Brush with egg wash. Cut several two-inch slits every two-inches apart on the top of strudel.
Bake 35 min, or until golden. Cool on baking sheet, on a wire rack 30 min. Dust with powdered sugar, icing, or cream cheese frosting, if desired. Slice and serve warm.
1 sheet of puff pastry sheet
1 egg
1 Tbsp water
2 Tbsp white sugar
1 Tbsp brown sugar
1-1/2 Tbsp flour
½ tsp cinnamon
3 large baking apples (like Granny Smith)
Raisins or nuts (optional)
Cream cheese frosting (optional)
Thaw pastry sheets 45 min, or until easy to handle. Mix sugar, flour and cinnamon, then add apples (and raisins or nuts, if using). Toss to coat.
Unfold pastry sheet onto a lightly floured surface, and roll to form a 16×12 in rectangle. With short side facing you, spoon apple mixture onto bottom half of the pastry to within one inch of the edges. Starting at the side closest to you, roll up like a jelly roll. Place seam-side down on a lined baking sheet. Tuck ends under to seal. Brush with egg wash. Cut several two-inch slits every two-inches apart on the top of strudel.
Bake 35 min, or until golden. Cool on baking sheet, on a wire rack 30 min. Dust with powdered sugar, icing, or cream cheese frosting, if desired. Slice and serve warm.
Cream Puffs
1 cup hot water
½ cup butter
1 cup flour
4 eggs
Heat oven to 400. Bring water and butter to rolling boil. Stir in flour until forms ball. Add eggs one at a time. Bake 350 for 35-40 minutes. Yields 12 puffs.
Filling
1 pkg (4 oz) vanilla pudding. Beat with 1 cup milk. Add 2 cups chilled whipping cream and beat 2 minutes or until soft peaks.
Chocolate
1 ounce unsweetened chocolate squares
1 tsp butter
1 cup powdered sugar
2 Tbsp water
Melt chocolate, then add butter and stir in sugar. Whisk in water until smooth.
½ cup butter
1 cup flour
4 eggs
Heat oven to 400. Bring water and butter to rolling boil. Stir in flour until forms ball. Add eggs one at a time. Bake 350 for 35-40 minutes. Yields 12 puffs.
Filling
1 pkg (4 oz) vanilla pudding. Beat with 1 cup milk. Add 2 cups chilled whipping cream and beat 2 minutes or until soft peaks.
Chocolate
1 ounce unsweetened chocolate squares
1 tsp butter
1 cup powdered sugar
2 Tbsp water
Melt chocolate, then add butter and stir in sugar. Whisk in water until smooth.
Monday, September 22, 2008
Strawberry Shortcake Dessert
Angelfood cake
Small box of strawberry jello
Sweetened strawberries – fresh or frozen (thawed)
Small container of coolwhip
Directions:
Prepare one angelfood cake according to directions. Once cooled, cut into one-inch cubes.
Prepare jello, but only add half of the cold water. Refrigerate until soft-set.
Once the jello is gelatinous, stir together cake, strawberries and jello together in a large bowl. Lightly stir in the coolwhip. Spread into 9×13 pan and cool until set, about 3 hours.
Small box of strawberry jello
Sweetened strawberries – fresh or frozen (thawed)
Small container of coolwhip
Directions:
Prepare one angelfood cake according to directions. Once cooled, cut into one-inch cubes.
Prepare jello, but only add half of the cold water. Refrigerate until soft-set.
Once the jello is gelatinous, stir together cake, strawberries and jello together in a large bowl. Lightly stir in the coolwhip. Spread into 9×13 pan and cool until set, about 3 hours.
Peaches and Cream Crumb Cake
Adapted from bbonline.com
Cake:Prepare a white cake mix according to instructions, but remove from oven as soon as it is set—see instructions below.
Filling:3 oz cream cheese
14 oz sweetened condensed milk
1/3 cup lemon juice
1 tsp cinnamon
29 oz canned peaches, drained (or 3-4 fresh peaches, skinned and chopped)
Directions:
Beat cream cheese until fluffy. Add milk. Stir in lemon juice, cinnamon and peaches.
Crumb Topping:
2/3 cup flour
½ cup sugar
¼ tsp salt
¼ cup butter
1/3 cup brown sugar
1 tsp cinnamon
Mix flour, sugar and salt, cut in butter until crumbly. Add cinnamon and brown sugar.
Instructions:Prepare cake as directed, baking into 9×13 or two 9×9 pans. Bake at 350 for 20 minutes, or until set. Meanwhile, prepare filling and topping. As soon as cake is set, top with filling, then top with crumb mixture. Bake an additional 20 minutes, or until set. Serve warm.
Cake:Prepare a white cake mix according to instructions, but remove from oven as soon as it is set—see instructions below.
Filling:3 oz cream cheese
14 oz sweetened condensed milk
1/3 cup lemon juice
1 tsp cinnamon
29 oz canned peaches, drained (or 3-4 fresh peaches, skinned and chopped)
Directions:
Beat cream cheese until fluffy. Add milk. Stir in lemon juice, cinnamon and peaches.
Crumb Topping:
2/3 cup flour
½ cup sugar
¼ tsp salt
¼ cup butter
1/3 cup brown sugar
1 tsp cinnamon
Mix flour, sugar and salt, cut in butter until crumbly. Add cinnamon and brown sugar.
Instructions:Prepare cake as directed, baking into 9×13 or two 9×9 pans. Bake at 350 for 20 minutes, or until set. Meanwhile, prepare filling and topping. As soon as cake is set, top with filling, then top with crumb mixture. Bake an additional 20 minutes, or until set. Serve warm.
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