In my humble opinion this is pie is easy and will impress even your pickiest baker.
Glaze and Crust
1/4 cup packed brown sugar
1 tablespoon Butter, melted
1 tablespoon corn syrup
1/2 cup Pecan Halves
1 box Pillsbury refrigerated pie crusts softened as directed on box
Filling
2/3 cup granulated sugar
2 tablespoons flour
1/2 teaspoon ground cinnamon
4 cups thinly sliced, apples (4 medium) recipe says peeled but I don't
Heat oven to 425F. In 9-inch glass pie plate, mix brown sugar, butter and corn syrup. Spread evenly in bottom of pie plate. Arrange pecans over mixture. Make pie crusts as directed on box for Two-Crust Pie, placing bottom crust over mixture in pan.
In small bowl, mix granulated sugar, flour and cinnamon. Arrange half of apple slices in crust-lined pie plate. Sprinkle with half of sugar mixture. Repeat with remaining apple slices and sugar mixture. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
Place pie on sheet of foil on middle oven rack in oven. bake 8 minutes. Reduce oven temperature to 350F; bake 35 to 45 minutes longer or until apples are tender and crust is golden brown. Immediately run knife around edge of pie to loosen. Place serving plate upside down over pie; turn serving plate and pie plate over. Remove pie plate. Serve warm or cool with whipped cream.
YUMMY!!!
Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
Saturday, February 8, 2014
Tuesday, February 28, 2012
Healthy Twist to Buttermilk Pie
On Sunday in the Detroit Free Press in the Health and Food section I spied "A Healthy Twist On Southern Buttermilk Pie". Why? I am from the south and I had never heard of Buttermilk Pie.
Upon review the recipe sounded what I call "Chess Pie". Monday was the grocery day in our house so I decided to try it out. Let me just say it was easy to make and very tasty.
Crust
Vegetable oil cooking spray
2/3 cup low-fat graham cracker crumbs (about 8 squares)
1 tablespoon sugar
2 tablespoons trans fat-free margarine
Filling
1 egg
2 egg whites
1 cup sugar
2 tablespoons margarine, melted
1 cup low-fat buttermilk
6 tablespoons flour
1 tablespoon vanilla extract
2 teaspoon lemon zest
Preheat the oven to 350 degrees. Spray an 8 by 8 inch baking dish with cooking spray.
In a large bowl, combine graham cracker crumbs, sugar, and margarine. Using fork, blend mixture until crumbly. Firmly press crumbs onto the bottom of the baking dish and bake until golden brown, about 10 to 15 minutes.
To prepare the filling, beat egg, egg whites and sugar. Add the margarine, buttermilk,flour, vanilla extract and lemon zest, and vanilla extract and lemon zest, beat on medium speed until mixture is smooth. Poor mixture over the cooked crust that has been cooled for about 15 minutes. Bake 20 to 25 minutes. or until edges are golden brown and the filling is set. Cook completely.
They recommend serving with blackberries and a drizzle of honey. We just munched on them alone.
Upon review the recipe sounded what I call "Chess Pie". Monday was the grocery day in our house so I decided to try it out. Let me just say it was easy to make and very tasty.
Crust
Vegetable oil cooking spray
2/3 cup low-fat graham cracker crumbs (about 8 squares)
1 tablespoon sugar
2 tablespoons trans fat-free margarine
Filling
1 egg
2 egg whites
1 cup sugar
2 tablespoons margarine, melted
1 cup low-fat buttermilk
6 tablespoons flour
1 tablespoon vanilla extract
2 teaspoon lemon zest
Preheat the oven to 350 degrees. Spray an 8 by 8 inch baking dish with cooking spray.
In a large bowl, combine graham cracker crumbs, sugar, and margarine. Using fork, blend mixture until crumbly. Firmly press crumbs onto the bottom of the baking dish and bake until golden brown, about 10 to 15 minutes.
To prepare the filling, beat egg, egg whites and sugar. Add the margarine, buttermilk,flour, vanilla extract and lemon zest, and vanilla extract and lemon zest, beat on medium speed until mixture is smooth. Poor mixture over the cooked crust that has been cooled for about 15 minutes. Bake 20 to 25 minutes. or until edges are golden brown and the filling is set. Cook completely.
They recommend serving with blackberries and a drizzle of honey. We just munched on them alone.
Monday, November 14, 2011
Flourless Peanut Butter Cookies
I have always loved REAL SIMPLE Magazines recipes, but with this one I made a couple of substitutions. So if you search the recipe online at Real Simple you will see the changes I made. Luckily all the changes worked out and the cookies are good. They are not quite a sweet as a traditional peanut butter cookie, but still good.
2 cups creamy peanut butter
1 cup packed Splenda Light Brown Signature
1 cup Stevia
2 large eggs
4 1/2 teaspoons baking powder (see previous post about baking soda)
Heat oven to 350 Line 2 baking sheets with parchment. In a large bowl mix all ingredients.
Shape the dough into balls about 1 heaping tablespoons each. I used a Pamper Chef melon baller and place about 2 inches apart on the baking sheets. Using forks, flatten each ball, making crisscross pattern.
Bake rotating the baking sheets halfway through, until puffed and golden, 10 to 12 minutes.
2 cups creamy peanut butter
1 cup packed Splenda Light Brown Signature
1 cup Stevia
2 large eggs
4 1/2 teaspoons baking powder (see previous post about baking soda)
Heat oven to 350 Line 2 baking sheets with parchment. In a large bowl mix all ingredients.
Shape the dough into balls about 1 heaping tablespoons each. I used a Pamper Chef melon baller and place about 2 inches apart on the baking sheets. Using forks, flatten each ball, making crisscross pattern.
Bake rotating the baking sheets halfway through, until puffed and golden, 10 to 12 minutes.
Sunday, April 19, 2009
Mocha Mousse
This one was a success with my husband and niece. I even liked it an I am not a coffee drinker.
It came from Open House A Culinary Tour The Junior League of Murfreesboro. A friend gave me this cookbook for my recent birthday.
28 Large Marshmallows
1 cup. strong brewed coffee
1/2 teaspoon almond extract
1 cup whipping cream, whipped
Ladyfingers or angle food cake slices ( I used Madeline's)
Place the marshmallows and coffee in a double boiler over simmering water.
Stir in the almond extract. Remove from the heat; cook completely. Fold in the whipped cream. Pour into a bowl lined with ladyfingers. I used Madeline's in a 8 1/2 x 11 Pyrex dish.
Chill, covered, until ready to serve. Garnish with toasted almonds and grated chocolate.
NOTE: This dessert tastes better if prepared the day before serving. Maybe made up to 3 days ahead, covered and chilled.
Yields 8 servings
Sunday, November 2, 2008
Spider Cookies
We got invited to a Halloween Party this year and so to be in theme I searched for a spooky recipe. This one isn't so spooky but it is definitely easy. I found it on www.homemadesimple.com
1 12 ouche bag of semisweet chocolate cips
1 teaspoon butter
25 extra-large marshmallows
1 small can of chow mein noodles
1 plastic bag that can be sealed.
Melt chocolate and butter in a double boiler. While chocolate is melting, line a cookie sheet with wax paper. Stick three or four chow mein noodles into each side of the marshmallows for legs, and arrange them on wax paper.
When the chocolate is finished melting pour into the sealable plastic bag, and set aside unti cook to touch. Cut one corner off the bag aof melted chocolate. Drizzle over the marshmallow spiders. Chill unti chocolate is hard.
I had a teacher at the party say she was going to use them for her spider unit next year in school.
1 12 ouche bag of semisweet chocolate cips
1 teaspoon butter
25 extra-large marshmallows
1 small can of chow mein noodles
1 plastic bag that can be sealed.
Melt chocolate and butter in a double boiler. While chocolate is melting, line a cookie sheet with wax paper. Stick three or four chow mein noodles into each side of the marshmallows for legs, and arrange them on wax paper.
When the chocolate is finished melting pour into the sealable plastic bag, and set aside unti cook to touch. Cut one corner off the bag aof melted chocolate. Drizzle over the marshmallow spiders. Chill unti chocolate is hard.
I had a teacher at the party say she was going to use them for her spider unit next year in school.
Tuesday, July 29, 2008
Easy Ice Cream Cake
This recipe came from the "Fake it, don't make it" section of Real Simple Magazine.
1 cup heavy cream
2 tablespoons confectioners' sugar
6 ice cream sandwiches (3.5 ounces each)
2 1.5 ounce candy bars or 1/2 cup chocolate chips, chopped
Line an 8 1/2 by 4 1/2 inch loaf pan with a piece of wax paper or parchment, allowing the paper to hang over both long sides.
In a large bowl, beat the cream and sugar until stiff peaks form.
In the bottom of the pan, arrange 3 of the sandwiches in a single layer, cutting them to fit as necessary. Spread with half the whipped cream. Repeat with the remaining sandwiches and whipped cream.
Sprinkle the top of the cake with the chopped candy bar. Cover with plastic wrap and freeze until firm, at least 1 hour and up to 1 week.
Holding both sides of the paper overhang, lift the cake out of the pan and transfer to a platter. discard the paper, slice the cake and serve.
A great food project with kids plus a lot cheaper than a store made ice cream cake.
1 cup heavy cream
2 tablespoons confectioners' sugar
6 ice cream sandwiches (3.5 ounces each)
2 1.5 ounce candy bars or 1/2 cup chocolate chips, chopped
Line an 8 1/2 by 4 1/2 inch loaf pan with a piece of wax paper or parchment, allowing the paper to hang over both long sides.
In a large bowl, beat the cream and sugar until stiff peaks form.
In the bottom of the pan, arrange 3 of the sandwiches in a single layer, cutting them to fit as necessary. Spread with half the whipped cream. Repeat with the remaining sandwiches and whipped cream.
Sprinkle the top of the cake with the chopped candy bar. Cover with plastic wrap and freeze until firm, at least 1 hour and up to 1 week.
Holding both sides of the paper overhang, lift the cake out of the pan and transfer to a platter. discard the paper, slice the cake and serve.
A great food project with kids plus a lot cheaper than a store made ice cream cake.
Tuesday, July 22, 2008
Sweet Potato Pie with Simply Potatoes
I was reading the backs of labels again and found this version of Sweet Potato Pie.
1 (24oz) package of Simply Potatoes mashed sweet potatoes
1 1/2 tbsp. butter
1/2 cup. sugar
3/4 cup brown sugar
3 Eggs, beaten
3/4 tsp Nutmeg
1/4 tsp cloves, ground
1cup Evaporated Milk
2 9 Inch pie shells, frozen
Preheat oven to 400 F
In a large bowl, add all ingredients except the pie shells and Mix well.
Pour half of the mixture in each of the pie shells.
Bake for 70 minutes or until fork comes clean.
My advice is to use a mixer. I used my hands and don't feel the spices got mixed well enough. I also added cinnamon.
1 (24oz) package of Simply Potatoes mashed sweet potatoes
1 1/2 tbsp. butter
1/2 cup. sugar
3/4 cup brown sugar
3 Eggs, beaten
3/4 tsp Nutmeg
1/4 tsp cloves, ground
1cup Evaporated Milk
2 9 Inch pie shells, frozen
Preheat oven to 400 F
In a large bowl, add all ingredients except the pie shells and Mix well.
Pour half of the mixture in each of the pie shells.
Bake for 70 minutes or until fork comes clean.
My advice is to use a mixer. I used my hands and don't feel the spices got mixed well enough. I also added cinnamon.
Thursday, May 22, 2008
Cakey Brownies
Here is the partner to the Fudgey Brownies I did last week.
As usual I liked the fudgey ones and my husband liked the cakey ones. So guess I will be making two batches of brownies every time one of us gets the craving for brownies.
6 Tbsp unsalted butter
2 (1 oz) squares unsweetened chocolate, chopped
4 oz bittersweet chocolate chopped
1/4 cup unsweetened cocoa powder
1 cup sugar
2 large eggs
1 Tbsp vanilla
2/3 cup flour
1/2 tsp baking powder
1/4 tsp salt
1. Heat oven to 350. Line an 8-inch square baking pan with nonstick foil.
2. In a large glass mixing bowl, melt butter and chocolate in a microwave oven on high 1 to 1 1/2 minutes; whisk until smooth.
3. Whisk in unsweetened cocoa powder, sugar, eggs, and vanilla.
4. In a bowl, mix flour, baking powder, and salt. Stir into chocolate mixture until combined. Pour batter into prepared pan and bake 30 to 32 minutes, or until a pick inserted in the center comes out with moist crumbs. Cool completely in pan on a wire rack.
5. Lift brownie from pan by foil ends to a cutting board. Cut into 12 brownies.
As usual I liked the fudgey ones and my husband liked the cakey ones. So guess I will be making two batches of brownies every time one of us gets the craving for brownies.
6 Tbsp unsalted butter
2 (1 oz) squares unsweetened chocolate, chopped
4 oz bittersweet chocolate chopped
1/4 cup unsweetened cocoa powder
1 cup sugar
2 large eggs
1 Tbsp vanilla
2/3 cup flour
1/2 tsp baking powder
1/4 tsp salt
1. Heat oven to 350. Line an 8-inch square baking pan with nonstick foil.
2. In a large glass mixing bowl, melt butter and chocolate in a microwave oven on high 1 to 1 1/2 minutes; whisk until smooth.
3. Whisk in unsweetened cocoa powder, sugar, eggs, and vanilla.
4. In a bowl, mix flour, baking powder, and salt. Stir into chocolate mixture until combined. Pour batter into prepared pan and bake 30 to 32 minutes, or until a pick inserted in the center comes out with moist crumbs. Cool completely in pan on a wire rack.
5. Lift brownie from pan by foil ends to a cutting board. Cut into 12 brownies.
Saturday, May 17, 2008
Rhubarb Delight
Rhubarb... vegetable you cook like a fruit.
This came from my Wyoming Cook Book and was credited to Judie Anglen.
Crust:
1 cup flour
2 Tbsp. Sugar
1/2 cup. Butter or Margarine softened but not melted
dash of salt
Combine all ingredients and pat into a 9 x 9 baking pan. Bake at 350 for 15 minutes.
Filling:
1 cup Sugar
1/4 cup Flour
2 Eggs, lightly beaten
1 tsp, Vanilla
3 cups finely chopped Rhubarb (fresh or frozen)
Mix sugar, flour, eggs and vanilla together. Stir in rhubarb and pour mixture over warm crust. Bake at 350 for 30 minutes.
Topping:
1 cup Flour
3/4 cup Oatmeal
1 Tsp. Cinnamon
1 cup Brown Sugar
1/2 cup melted butter or margarine
Combine dry ingredients and stir in butter. Distribute topping over filling. Bake 15 minutes at 350 or until lightly browned. Serve warm or cold with a dollop of whipped cream on top and ice cream on the side. We went with Redi-Whip!!
This came from my Wyoming Cook Book and was credited to Judie Anglen.
Crust:
1 cup flour
2 Tbsp. Sugar
1/2 cup. Butter or Margarine softened but not melted
dash of salt
Combine all ingredients and pat into a 9 x 9 baking pan. Bake at 350 for 15 minutes.
Filling:
1 cup Sugar
1/4 cup Flour
2 Eggs, lightly beaten
1 tsp, Vanilla
3 cups finely chopped Rhubarb (fresh or frozen)
Mix sugar, flour, eggs and vanilla together. Stir in rhubarb and pour mixture over warm crust. Bake at 350 for 30 minutes.
Topping:
1 cup Flour
3/4 cup Oatmeal
1 Tsp. Cinnamon
1 cup Brown Sugar
1/2 cup melted butter or margarine
Combine dry ingredients and stir in butter. Distribute topping over filling. Bake 15 minutes at 350 or until lightly browned. Serve warm or cold with a dollop of whipped cream on top and ice cream on the side. We went with Redi-Whip!!
Saturday, May 10, 2008
Fudgy Brownies
Redbook has given me another GREAT recipe!!!
6 Tbsp unsalted butter
6 oz bittersweet chocolate, chopped
3/4 cup sugar
2 large eggs
1 Tbsp Vanilla
1/2 tsp instant espresso powder ( i didn't use this because I did not have it)
1 Tbsp hot water ( i didn't use because i didn't use the espresso powder)
1/3 cup flour
2 Tbsp unsweetened cocoa powder
1/4 tsp salt
3/4 cup coarsely chopped walnuts
1. Heat oven to 350. Line an 8-inch square baking pan with nonstick foil.
2 In a large glass mixing bowl, melt butter and chocolate in a microwave oven on high 1 to 1 1/2 minutes; whisk until smooth.
3. Whisk in sugar, eggs, vanilla, and espresso powder dissolved in hot water.
4. In a small bowl, combine flour, cocoa powder, and salt. Stir into chocolate mixture until combined. Fold in walnuts.. Pour batter into prepared pan and bake 28 to 30 minutes, or until pick inserted in the center comes out with moist crumbs. Cool completely in pan.
5. Lift brownie from pan by foil ends to a cutting board. Cut into 12 brownies.
This are superior brownies if I do say so myself.
6 Tbsp unsalted butter
6 oz bittersweet chocolate, chopped
3/4 cup sugar
2 large eggs
1 Tbsp Vanilla
1/2 tsp instant espresso powder ( i didn't use this because I did not have it)
1 Tbsp hot water ( i didn't use because i didn't use the espresso powder)
1/3 cup flour
2 Tbsp unsweetened cocoa powder
1/4 tsp salt
3/4 cup coarsely chopped walnuts
1. Heat oven to 350. Line an 8-inch square baking pan with nonstick foil.
2 In a large glass mixing bowl, melt butter and chocolate in a microwave oven on high 1 to 1 1/2 minutes; whisk until smooth.
3. Whisk in sugar, eggs, vanilla, and espresso powder dissolved in hot water.
4. In a small bowl, combine flour, cocoa powder, and salt. Stir into chocolate mixture until combined. Fold in walnuts.. Pour batter into prepared pan and bake 28 to 30 minutes, or until pick inserted in the center comes out with moist crumbs. Cool completely in pan.
5. Lift brownie from pan by foil ends to a cutting board. Cut into 12 brownies.
This are superior brownies if I do say so myself.
Tuesday, April 22, 2008
Cool n' Easy Pie
This is a Florida staple dessert for me. Retrieve from a container of my beloved Cool Whip this is always a quick easy dessert when unexpected guest pop in. Plus kids love it.
I made it yesterday for a treat for me and my man!!
2/3 cup boiling water
1 (4-serving package) Strawberry Gelatin ( You can use any flavor in my opinion)
Ice Cubes
1 tub (8oz) Cool Whip Thawed
1 Prepared graham cracker crust
Strawberries
1. Stir boiling water into gelatin in a large bowl at least 2 minutes until dissolved. Mix cold water & ice to measure 3/4 cup. Add to jello stir until slightly thickened. Remove any remaining ice.
2. Stir in Cool Whip with whisk until smooth. Refrigerate 15 to 20 minutes or until thick.
3. Spoon into crust refrigerate 4 hours or overnight.
When ready to serve top with Strawberries.
I made it yesterday for a treat for me and my man!!
2/3 cup boiling water
1 (4-serving package) Strawberry Gelatin ( You can use any flavor in my opinion)
Ice Cubes
1 tub (8oz) Cool Whip Thawed
1 Prepared graham cracker crust
Strawberries
1. Stir boiling water into gelatin in a large bowl at least 2 minutes until dissolved. Mix cold water & ice to measure 3/4 cup. Add to jello stir until slightly thickened. Remove any remaining ice.
2. Stir in Cool Whip with whisk until smooth. Refrigerate 15 to 20 minutes or until thick.
3. Spoon into crust refrigerate 4 hours or overnight.
When ready to serve top with Strawberries.
Sunday, April 13, 2008
Easy Donuts
I can't believe it, but I made donuts this morning at 8:00 a.m. Okay they weren't homemade, but they were good and something I will definitely try with my next visitors.
About a year ago I found this recipe in Real Simple Magazine as usual I clipped it and saved it with good intentions. Finally this morning I jumped out of bed with an energy that only donuts can provide and headed to the kitchen while the husband showered and I cooked in my PJ's.
This recipe makes 8 doughnuts plus holes
3/4 cup vegetable oil
1 8-count package large refrigerated biscuits (such as Pillsbury Grands)
1/2 cup sugar
1/4 teaspoon ground cinnamon
Heat 1/2 cup of the oil in a medium skillet over medium-low heat. Place the biscuits on a cutting board. Using a 1inch round cookie cutter or shot glass ( I just cut mine out with a knife), cut a hole in the center of each biscuit, reserving the extra dough for the "holes". Test the heat of the oil by dipping the edge of a doughnut in the pan. When the oil is hot enough, the edge will bubble. Place 4 of the doughnuts and holes in the skillet and cook until golden brown, 1 to 1 1/2 minutes per side. Transfer to a wire rack or paper towel-lined plate to drain. Add the remaining oil to the skillet, reheat,and cook the remaining doughnuts and holes. In a large bowl, combine the sugar and cinnamon. Gently toss the warm doughnuts in the mixture a few at a time. Serve warm or at room temperature.
Things I learned:
My skillet was too large so I had to use all the oil at once.
The second batch cooked faster because the oil was already hot. So either turn down the heat or watch them more carefully ( can you tell my second batch was a little more chocolate brown instead of golden brown.
Don't try powdered sugar until all the oil is drained off the donuts.
I hope you are as proud of yourself as I was upon making donuts. Its sounds so impressive!!
About a year ago I found this recipe in Real Simple Magazine as usual I clipped it and saved it with good intentions. Finally this morning I jumped out of bed with an energy that only donuts can provide and headed to the kitchen while the husband showered and I cooked in my PJ's.
This recipe makes 8 doughnuts plus holes
3/4 cup vegetable oil
1 8-count package large refrigerated biscuits (such as Pillsbury Grands)
1/2 cup sugar
1/4 teaspoon ground cinnamon
Heat 1/2 cup of the oil in a medium skillet over medium-low heat. Place the biscuits on a cutting board. Using a 1inch round cookie cutter or shot glass ( I just cut mine out with a knife), cut a hole in the center of each biscuit, reserving the extra dough for the "holes". Test the heat of the oil by dipping the edge of a doughnut in the pan. When the oil is hot enough, the edge will bubble. Place 4 of the doughnuts and holes in the skillet and cook until golden brown, 1 to 1 1/2 minutes per side. Transfer to a wire rack or paper towel-lined plate to drain. Add the remaining oil to the skillet, reheat,and cook the remaining doughnuts and holes. In a large bowl, combine the sugar and cinnamon. Gently toss the warm doughnuts in the mixture a few at a time. Serve warm or at room temperature.
Things I learned:
My skillet was too large so I had to use all the oil at once.
The second batch cooked faster because the oil was already hot. So either turn down the heat or watch them more carefully ( can you tell my second batch was a little more chocolate brown instead of golden brown.
Don't try powdered sugar until all the oil is drained off the donuts.
I hope you are as proud of yourself as I was upon making donuts. Its sounds so impressive!!
Thursday, March 13, 2008
Hungry Jack Chocolate Chip Coffee Cake
Another recipe out of the Sunday Morning Coupon Section.
No-Stick Cooking Spray
2 1/2 cups Hungry Jack Complete Buttermilk Pancake and Waffle Mix
1/2 cup miniature semi-sweet chocolate chips ( my first at using store brand)
1/3 cup sugar
1/2 cup water
1/2 cup sour cream ( I used low fat because that was all I had)
1/2 tsp. vanilla extract
Topping
1/4 cup sugar
1/4 cup finely chopped walnuts
1/2 tsp. cinnamon
Heat oven to 375, Spray an 8 or 9 inch square pan with no-stick cooking spray.
Combine: pancake mix 1/3 cup sugar and chocolate chips in a medium bowl; stir until just mixed. Add water, sour cream and vanilla; blend well. Using an ice cream scoop, shape dough into sixteen 2-inch dough balls in 4 rows of 4 each in prepared pan. Combine 1/4 sugar, walnuts and cinnamon in a small bowl; mix well. Sprinkle topping over dough.
Bake for 24-26 minutes or until golden brown. Cool 10 minutes before serving. Best when served warm.
I haven't bitten into it yet, but I can tell you it was easy to make. I didn't really know what it meant in the instructions when it said stir until just mixed. My mom would be proud I used my common sense on that one. Also I only had a pampered chef ice cream scoop which I love for ice cream, but I think an old fashion one with a self cleaner/scrapper would have worked better and probably made for a prettier coffee cake
No-Stick Cooking Spray
2 1/2 cups Hungry Jack Complete Buttermilk Pancake and Waffle Mix
1/2 cup miniature semi-sweet chocolate chips ( my first at using store brand)
1/3 cup sugar
1/2 cup water
1/2 cup sour cream ( I used low fat because that was all I had)
1/2 tsp. vanilla extract
Topping
1/4 cup sugar
1/4 cup finely chopped walnuts
1/2 tsp. cinnamon
Heat oven to 375, Spray an 8 or 9 inch square pan with no-stick cooking spray.
Combine: pancake mix 1/3 cup sugar and chocolate chips in a medium bowl; stir until just mixed. Add water, sour cream and vanilla; blend well. Using an ice cream scoop, shape dough into sixteen 2-inch dough balls in 4 rows of 4 each in prepared pan. Combine 1/4 sugar, walnuts and cinnamon in a small bowl; mix well. Sprinkle topping over dough.
Bake for 24-26 minutes or until golden brown. Cool 10 minutes before serving. Best when served warm.
I haven't bitten into it yet, but I can tell you it was easy to make. I didn't really know what it meant in the instructions when it said stir until just mixed. My mom would be proud I used my common sense on that one. Also I only had a pampered chef ice cream scoop which I love for ice cream, but I think an old fashion one with a self cleaner/scrapper would have worked better and probably made for a prettier coffee cake
Saturday, February 16, 2008
Magnolia's Vanilla Buttercream Icing/Frosting
So I am very slow about posting the frosting recipe I promised on January 30.
Again this came from Allysa Torey, More from Magnolia: Recipes from the World Famous Bakery and Allysa Torey's Home Kitchen.
Here it goes, not only was it easy I personally think it was rich and wonderful.
1 Cup ( 2 sticks) unsalted, butter, softened
6 to 8 cups confectioner's sugar
1/2 cup milk
2 teaspoons vanilla extract.
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition ( about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. IF desired, add a few drops of food coloring and mix thoroughly. ( Use and store icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
Yield: enough for 2 dozen cupcakes or 1 ( 9 inch layer cake)
Again this came from Allysa Torey, More from Magnolia: Recipes from the World Famous Bakery and Allysa Torey's Home Kitchen.
Here it goes, not only was it easy I personally think it was rich and wonderful.
1 Cup ( 2 sticks) unsalted, butter, softened
6 to 8 cups confectioner's sugar
1/2 cup milk
2 teaspoons vanilla extract.
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition ( about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. IF desired, add a few drops of food coloring and mix thoroughly. ( Use and store icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
Yield: enough for 2 dozen cupcakes or 1 ( 9 inch layer cake)
Saturday, February 2, 2008
Chocolate Struesel Ribbon Bundt Cake
So my husband's birthday is tomorrow, Super Bowl Sunday!!! I ask him what kind of cake he wants and he asks for some kind of struesel cake. I get on the web and do a "Struesel" Search and then showed him the results. He picked this one from www.globalgourmet.com :
Makes one 10-inch Bundt or tube cake
Serves 12
In this old-time favorite, which was popular decades ago, a cinnamon-chocolate streusel ribbons the center and tops the fine-textured cake.
Chocolate Streusel
· 2 tablespoons cold unsalted butter, cut into bits
· 3 tablespoons unbleached all-purpose flour
· 1/3 cup firmly packed light brown sugar
· 1-1/2 teaspoons ground cinnamon
· 2 tablespoons unsweetened cocoa powder
· 3/4 cup (3 ounces) chopped pecans or walnuts
· 8 tablespoons (1 stick) unsalted butter at room temperature
· 3/4 cup granulated sugar
· 3 large eggs
· 1 teaspoon vanilla extract
· 1/4 teaspoon almond extract
· 2 cups unbleached all-purpose flour
· 1 teaspoon baking powder
· 1/2 teaspoon baking soda
· 1/4 teaspoon salt
· 1 cup sour cream
Preheat the oven to 350 degrees F. Butter and flour a 10-inch Bundt or tube pan.
To make the chocolate streusel: In a medium bowl or a food processor, combine the butter, flour, brown sugar, cinnamon, and cocoa. Cut the butter in with your fingers or process until crumbly. Stir in the nuts and set aside.
In a large bowl, cream the 8 tablespoons butter and granulated sugar with a wooden spoon or an electric mixer until light and fluffy. Add the eggs, one at a time, and the vanilla and almond extracts and beat until smooth. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Stir to blend. Add the dry ingredients to the creamed mixture alternately with the sour cream in 2 increments, blending until smooth. Turn half of the batter into the prepared pan, spreading until smooth. Sprinkle with half of the streusel. Add the remaining cake batter, spread until smooth, and sprinkle evenly with the remaining streusel.
Bake for 40 minutes, or until a cake tester inserted in the center comes out clean. Let cool in the pan for 15 minutes. Unmold right side up on a wire rack and let cool completely. Cut into slices to serve.
from:Coffee CakesSimple, Sweet, and Savory
Okay it is more of a bundt cake but what the birthday boy wants the birthday boy gets!!!
It was very simple to make although as usual I messed up the kitchen. We will have to wait until tomorrow to get the verdict on the taste testing.
Makes one 10-inch Bundt or tube cake
Serves 12
In this old-time favorite, which was popular decades ago, a cinnamon-chocolate streusel ribbons the center and tops the fine-textured cake.
Chocolate Streusel
· 2 tablespoons cold unsalted butter, cut into bits
· 3 tablespoons unbleached all-purpose flour
· 1/3 cup firmly packed light brown sugar
· 1-1/2 teaspoons ground cinnamon
· 2 tablespoons unsweetened cocoa powder
· 3/4 cup (3 ounces) chopped pecans or walnuts
· 8 tablespoons (1 stick) unsalted butter at room temperature
· 3/4 cup granulated sugar
· 3 large eggs
· 1 teaspoon vanilla extract
· 1/4 teaspoon almond extract
· 2 cups unbleached all-purpose flour
· 1 teaspoon baking powder
· 1/2 teaspoon baking soda
· 1/4 teaspoon salt
· 1 cup sour cream
Preheat the oven to 350 degrees F. Butter and flour a 10-inch Bundt or tube pan.
To make the chocolate streusel: In a medium bowl or a food processor, combine the butter, flour, brown sugar, cinnamon, and cocoa. Cut the butter in with your fingers or process until crumbly. Stir in the nuts and set aside.
In a large bowl, cream the 8 tablespoons butter and granulated sugar with a wooden spoon or an electric mixer until light and fluffy. Add the eggs, one at a time, and the vanilla and almond extracts and beat until smooth. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Stir to blend. Add the dry ingredients to the creamed mixture alternately with the sour cream in 2 increments, blending until smooth. Turn half of the batter into the prepared pan, spreading until smooth. Sprinkle with half of the streusel. Add the remaining cake batter, spread until smooth, and sprinkle evenly with the remaining streusel.
Bake for 40 minutes, or until a cake tester inserted in the center comes out clean. Let cool in the pan for 15 minutes. Unmold right side up on a wire rack and let cool completely. Cut into slices to serve.
from:Coffee CakesSimple, Sweet, and Savory
Okay it is more of a bundt cake but what the birthday boy wants the birthday boy gets!!!
It was very simple to make although as usual I messed up the kitchen. We will have to wait until tomorrow to get the verdict on the taste testing.
Wednesday, January 30, 2008
Magnolia's Vanilla Cupcakes
I got this recipe from my niece, rumor had it that she had found the most wonderful cupcake recipe. Since I am planning a brides maid luncheon for my sister in law I asked her for it.
She got the recipe courtesy Allysa Torey, More From Magnolia: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen.
Cupcakes:
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup ( 2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
Line 2 ( 1/2 cup-12 capacity) muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
The cupcakes turned out well, but a bit dry, but I think that is because I didn't feel the batter cups enough and cooked them a bit too long. I also failed to combine the flours in a small bowl.
The frosting recipe is to follow when I perfect the recipe.
She got the recipe courtesy Allysa Torey, More From Magnolia: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen.
Cupcakes:
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup ( 2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
Line 2 ( 1/2 cup-12 capacity) muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
The cupcakes turned out well, but a bit dry, but I think that is because I didn't feel the batter cups enough and cooked them a bit too long. I also failed to combine the flours in a small bowl.
The frosting recipe is to follow when I perfect the recipe.
Saturday, December 8, 2007
Holiday Party Mix
I found this recipe on the back of Nestle Toll House Holiday Shapes & Morsels two years ago in Manchester Tennessee. Desperate because my husband had been invited to a friends and I needed to bring something. Being away from my cookbook I was going around the store picking up items and looking at the recipes on the back. This was a jewel.
9 cups oven-toasted corn cereal squares
4 cups popped popcorn
1 1/2 cups dry-roasted peanuts
1 cup packed light brown sugar
1/2 cup (1 stick) butter or margarine
1/2 cup light corn syrup
1 tsp. vanilla extract
1/2 tsp baking soda
1 3/4 cups Nestle Toll House Holiday Shapes & Morsels ( I am not sure they make these anymore so I just by chocolate chips.
1 pkg. (7.5 oz) white fudge covered pretzels
Preheat oven to 250. Grease Large Roasting Pan
Mix cereal, popped popcorn and peanuts in large bowl. Pour into prepared pan.
Combine brown sugar, butter and corn syrup in medium heavy-duty saucepan. Bring to a boil over medium heat, stirring constantly. Boil without stirring for 5 minutes. Remove from heat, stir in vanilla extract and baking soda. Pour evenly over cereal mixture; stir to coat evenly.
Bake for 45 minutes, stirring every 15 minutes. Cool completely in pan stirring frequently to break apart mixture. Stir in Chocolate Chips and pretzels. Store in airtight container.
I promise this is a recipe people will ask for at every occasion you take it too.
9 cups oven-toasted corn cereal squares
4 cups popped popcorn
1 1/2 cups dry-roasted peanuts
1 cup packed light brown sugar
1/2 cup (1 stick) butter or margarine
1/2 cup light corn syrup
1 tsp. vanilla extract
1/2 tsp baking soda
1 3/4 cups Nestle Toll House Holiday Shapes & Morsels ( I am not sure they make these anymore so I just by chocolate chips.
1 pkg. (7.5 oz) white fudge covered pretzels
Preheat oven to 250. Grease Large Roasting Pan
Mix cereal, popped popcorn and peanuts in large bowl. Pour into prepared pan.
Combine brown sugar, butter and corn syrup in medium heavy-duty saucepan. Bring to a boil over medium heat, stirring constantly. Boil without stirring for 5 minutes. Remove from heat, stir in vanilla extract and baking soda. Pour evenly over cereal mixture; stir to coat evenly.
Bake for 45 minutes, stirring every 15 minutes. Cool completely in pan stirring frequently to break apart mixture. Stir in Chocolate Chips and pretzels. Store in airtight container.
I promise this is a recipe people will ask for at every occasion you take it too.
Saturday, December 1, 2007
Strawberry-Rhubarb Pie
So here is the recipe for the second pie. She did this for my husband who really likes rhubarb. Again, this recipe came from The Pillsbury Cookbook. Mine is the hard cover; this one is paperback.
Mom used my cookbook rack and loved the convenience of it. Mine is not a hiding one like the link, but I think I might add this to my Christmas List.
Pastry for a 2 crust pie. Again she used the Pillsbury Pre-made Crust
1 pint fresh strawberries, washed and stemmed
3 cups chopped fresh rhubarb*
1 cup sugar
1/4 cup cornstarch
Prepare pie crust according to package directions for two crust pie using 9 inch pie pan. Heat oven to 400.
In large bowl, combine all filling ingredients; mix lightly. Spoon into pie crust-lined pan; top with second crust; flute edge. Cut deep slits in several places. Bake at 400 for 45 to 60 minutes or until golden brown. (Place pan on foil or cookie sheet during last 15 minutes of baking to guard against spillage.) If desired serve with whipped cream and additional strawberries.
* 16-oz pkg frozen sliced rhubarb. thawed and well drained, can be substituted for fresh rhubarb. My mom really drained and blotted with a paper towel to remove excess moisture.
Cover edge of pie crust with strip of foil during last 10 to 15 minutes of baking if necessary to prevent excessive browning.
Mom used my cookbook rack and loved the convenience of it. Mine is not a hiding one like the link, but I think I might add this to my Christmas List.
Pastry for a 2 crust pie. Again she used the Pillsbury Pre-made Crust
1 pint fresh strawberries, washed and stemmed
3 cups chopped fresh rhubarb*
1 cup sugar
1/4 cup cornstarch
Prepare pie crust according to package directions for two crust pie using 9 inch pie pan. Heat oven to 400.
In large bowl, combine all filling ingredients; mix lightly. Spoon into pie crust-lined pan; top with second crust; flute edge. Cut deep slits in several places. Bake at 400 for 45 to 60 minutes or until golden brown. (Place pan on foil or cookie sheet during last 15 minutes of baking to guard against spillage.) If desired serve with whipped cream and additional strawberries.
* 16-oz pkg frozen sliced rhubarb. thawed and well drained, can be substituted for fresh rhubarb. My mom really drained and blotted with a paper towel to remove excess moisture.
Cover edge of pie crust with strip of foil during last 10 to 15 minutes of baking if necessary to prevent excessive browning.
Golden Pecan Pie
Gosh, I am long overdue at posting.
The next two entry are for pies my mom made on Thanksgiving. I figure with the holidays there will be more opportunities for folks to use these.
They came out of my The Pillsbury Cookbook.
Pastry for filled one-crust pie (she used the Pillsbury Pie Crusts that you unroll)
Filling
1/3 cup firmly packed brown sugar
1 1/2 teaspoons flour
1 1/4 cups light corn syrup
3 eggs
1 1/4 teaspoons vanilla
2 tablespoons butter, melted
1 cup pecan halves or broken pieces
Prepare the pastry for filled one-crust pie using 9-inch pie pan.
Heat oven to 375. In large bowl, combine brown sugar, flour, corn syrup, eggs and vanilla; beat well. Stir in butter and pecans. Pour into pastry-lined pan. Bake at 375 for 40 to 50 minutes or until center of pie is puffed and golden brown. 8 servings
They came out of my The Pillsbury Cookbook.
Pastry for filled one-crust pie (she used the Pillsbury Pie Crusts that you unroll)
Filling
1/3 cup firmly packed brown sugar
1 1/2 teaspoons flour
1 1/4 cups light corn syrup
3 eggs
1 1/4 teaspoons vanilla
2 tablespoons butter, melted
1 cup pecan halves or broken pieces
Prepare the pastry for filled one-crust pie using 9-inch pie pan.
Heat oven to 375. In large bowl, combine brown sugar, flour, corn syrup, eggs and vanilla; beat well. Stir in butter and pecans. Pour into pastry-lined pan. Bake at 375 for 40 to 50 minutes or until center of pie is puffed and golden brown. 8 servings
Sunday, November 18, 2007
Welch's Deluxe Cherry Cookies
Another fine recipe brought to me by my Sunday Paper Coupon section!!!
1/2 c. butter, slightly softened
2/3 c. packed light brown sugar
1/3 c. granulated sugar
1 egg
1 egg yolk
1 1/2 t vanilla
1 1/4 c. all-pupose flour
1 t. baking powder
1 t. cinnamon
1/4 t. salt
1 3/4 c. rolled oats (old fashioned oats)
5.5 oz Dried Cherries, chopped.
Preheat oven to 375
Using an electric mixer heat the butter until creamy, about 1 minute. Gradually add sugars and beat until well combined.
Add the egg, egg yolk, and vanilla and mix thoroughly on low speed.
In a separate bowl whisk together the flour, baking powder, cinnamon, and salt. With the mixer on low speed gradually add dry ingredients. Do not over mix. Add the oats and chopped dried cherries.
Form dough into 1 1/2 inch balls and bake on an ungreased cookie sheet for 9-11 minutes or until bottoms are Golden brown. Cool on cookie sheets for 2 minutes and then remove to a wire rack.
If you are a fan of Oatmeal Raisen cookies I think these will make your mouth water.
1/2 c. butter, slightly softened
2/3 c. packed light brown sugar
1/3 c. granulated sugar
1 egg
1 egg yolk
1 1/2 t vanilla
1 1/4 c. all-pupose flour
1 t. baking powder
1 t. cinnamon
1/4 t. salt
1 3/4 c. rolled oats (old fashioned oats)
5.5 oz Dried Cherries, chopped.
Preheat oven to 375
Using an electric mixer heat the butter until creamy, about 1 minute. Gradually add sugars and beat until well combined.
Add the egg, egg yolk, and vanilla and mix thoroughly on low speed.
In a separate bowl whisk together the flour, baking powder, cinnamon, and salt. With the mixer on low speed gradually add dry ingredients. Do not over mix. Add the oats and chopped dried cherries.
Form dough into 1 1/2 inch balls and bake on an ungreased cookie sheet for 9-11 minutes or until bottoms are Golden brown. Cool on cookie sheets for 2 minutes and then remove to a wire rack.
If you are a fan of Oatmeal Raisen cookies I think these will make your mouth water.
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