I made this cake to share with my monthly Bunco group. I found this recipe on tastykitchen.com. It had been submitted by "Heather". This was so, so, so good! I'll definitely be making this again...if even just for me to eat! :)
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 18
Difficulty: Easy
1/3 cup water
1 can pureed pumpkin (15oz)
2 eggs
1 Tablespoon vanilla extract
2 teaspoons pumpkin pie spice
1 box yellow cake mix (18oz)
1 teaspoon baking soda
1 cup brown sugar, divided
1/2 cup flour
1/3 cups walnuts, chopped
4 Tablespoons butter, melted
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup heavy whipping cream
Preheat oven to 350 degrees.
In a large bowl, mix together the water, pumpkin, eggs, 1 Tablespoon vanilla extract, and pumpkin pie spice until well combined. Add the cake mix and baking soda and mix until just combined.
Grease a 9x13 pan with butter and pour batter into pan.
In a small bowl, mix together 1/2 cup of brown sugar, flour, walnuts, and melted butter. Use fingers to sprinkle over the top of the cake. Bake at 350 degrees for 25-30 minutes, or until a toothpick inserted comes out clean.
For the glaze, combine the other 1/2 cup of brown sugar, granulated sugar, 1 teaspoon vanilla extract, and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until all sugar is dissolved.
When cake is finished baking, poke holes in the top with a toothpick. Pour glaze over the cake, making sure to cover all surfaces. Serve cake warm or at room temperature.
Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
Tuesday, November 22, 2011
Chocolate Mayonnaise Cake
Yes, mayonnaise! Who knew? I served this cake at a party. It was super moist and really good. This recipe was included in a magazine ad for Best Foods Real Mayonnaise.
Serves: 12
Prep time: 10 minutes
Cook time: 30 minutes
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/4 tsp. baking soda
1/4 tsp. baking powder
3 eggs
1 2/3 cups sugar
1 tsp. vanilla extract
1 cup mayonnaise
1 1/3 cups water
Preheat oven to 350 degrees. Grease and lightly flour two 9-inch round cake pans; set aside.
In a medium bowl, combine flour, cocoa, baking soda, and baking powder; set aside.
In a large bowl, with electric mixer at high speed, beat eggs, sugar, and vanilla extract for 3 minutes or until light and fluffy. Beat in mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.
Bake 30 minutes or until toothpick inserted into centers comes out clean. On wire racks, cool 10 minutes; remove from pans and cool completely. Frost, if desired, or sprinkle with confectioner's sugar.
Serves: 12
Prep time: 10 minutes
Cook time: 30 minutes
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/4 tsp. baking soda
1/4 tsp. baking powder
3 eggs
1 2/3 cups sugar
1 tsp. vanilla extract
1 cup mayonnaise
1 1/3 cups water
Preheat oven to 350 degrees. Grease and lightly flour two 9-inch round cake pans; set aside.
In a medium bowl, combine flour, cocoa, baking soda, and baking powder; set aside.
In a large bowl, with electric mixer at high speed, beat eggs, sugar, and vanilla extract for 3 minutes or until light and fluffy. Beat in mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.
Bake 30 minutes or until toothpick inserted into centers comes out clean. On wire racks, cool 10 minutes; remove from pans and cool completely. Frost, if desired, or sprinkle with confectioner's sugar.
Grandma's Zucchini Cake
I had a lot of zucchini grow in my garden this summer. This is one of the recipes I made. I LOVE this cake! I've already made it twice and it comes out so moist and delicious! I found this recipe on simplyrecipes.com.
The frosting amount assumes that you are going to keep the cake in the pan and only frost the top. If you plan on removing the cake from the pan and frosting the sides, you'll want to up the frosting amounts.
Makes about 20 pieces.
Cake:
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3 eggs
2 cups white, granulated sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups (from about 3 to 4 regular-sized zucchini) grated, unpeeled zucchini (place grated zucchini in a sieve and press out some of the excess moisture before measuring)
1 cup chopped walnuts or pecans
1/2 cup golden raisins (optional)
Frosting:
3 ounces cream cheese, softened to room temperature
1/4 cup butter, room temperature
1 1/2 to 2 cups of powdered sugar
Preheat oven to 350 degrees. Butter a 9x12 or 9x13 baking pan (I personally used a bundt pan).
In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, and baking powder. Set aside.
In a mixer, beat the 3 eggs on high speed until frothy. Lower the speed and beat in the sugar, vegetable oil, and vanilla. Stir in the flour mixture, a third at a time. Stir in the zucchini and chopped nuts and raisins, if using.
Pour mixture in the baking pan. Bake at 350 degrees for 40 to 45 minutes (1 hour if using a bundt pan). Remove from oven and let cool completely before frosting. (While the cake is cooling, let the frosting's cream cheese and butter sit at room temperature to soften.)
To make the frosting, beat together the cream cheese and butter. Add the powdered sugar and beat until smooth.
Frost the cake and serve. Store covered with aluminum foil.
The frosting amount assumes that you are going to keep the cake in the pan and only frost the top. If you plan on removing the cake from the pan and frosting the sides, you'll want to up the frosting amounts.
Makes about 20 pieces.
Cake:
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3 eggs
2 cups white, granulated sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups (from about 3 to 4 regular-sized zucchini) grated, unpeeled zucchini (place grated zucchini in a sieve and press out some of the excess moisture before measuring)
1 cup chopped walnuts or pecans
1/2 cup golden raisins (optional)
Frosting:
3 ounces cream cheese, softened to room temperature
1/4 cup butter, room temperature
1 1/2 to 2 cups of powdered sugar
Preheat oven to 350 degrees. Butter a 9x12 or 9x13 baking pan (I personally used a bundt pan).
In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, and baking powder. Set aside.
In a mixer, beat the 3 eggs on high speed until frothy. Lower the speed and beat in the sugar, vegetable oil, and vanilla. Stir in the flour mixture, a third at a time. Stir in the zucchini and chopped nuts and raisins, if using.
Pour mixture in the baking pan. Bake at 350 degrees for 40 to 45 minutes (1 hour if using a bundt pan). Remove from oven and let cool completely before frosting. (While the cake is cooling, let the frosting's cream cheese and butter sit at room temperature to soften.)
To make the frosting, beat together the cream cheese and butter. Add the powdered sugar and beat until smooth.
Frost the cake and serve. Store covered with aluminum foil.
Sunday, November 6, 2011
Aloha Paradise Bars
These are like a little slice of Hawaii. I got this recipe off the back of a Betty Crocker sugar cookie mix pouch.
1 pouch Betty Crocker sugar cookie mix
1/2 cup butter, softened
1 egg
2 cups white vanilla baking chips
1 cup coarsely chopped dried pineapple
1 cup flaked coconut
1 cup chopped macadamia nuts
1 can (14 oz) sweetened condensed milk (not evaporated)
Heat oven to 350 degrees. Spray bottom only of a 13x9-inch pan with cooking spray. In a large bowl, stir cookie mix, butter, and egg until soft dough forms. Press dough into bottom of pan.
Bake 15 minutes. Sprinkle with baking chips, pineapple, coconut, and nuts. Drizzle evenly with sweetened condensed milk.
Bake 30-35 minutes longer or until light golden brown. Cool completely. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
1 pouch Betty Crocker sugar cookie mix
1/2 cup butter, softened
1 egg
2 cups white vanilla baking chips
1 cup coarsely chopped dried pineapple
1 cup flaked coconut
1 cup chopped macadamia nuts
1 can (14 oz) sweetened condensed milk (not evaporated)
Heat oven to 350 degrees. Spray bottom only of a 13x9-inch pan with cooking spray. In a large bowl, stir cookie mix, butter, and egg until soft dough forms. Press dough into bottom of pan.
Bake 15 minutes. Sprinkle with baking chips, pineapple, coconut, and nuts. Drizzle evenly with sweetened condensed milk.
Bake 30-35 minutes longer or until light golden brown. Cool completely. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
Chex Muddy Buddies
I love muddy buddies! They're great when you're craving something sweet. They are also very addicting! I got this recipe from my friend, Teresa.
Makes: 18 servings (1/2 cup each)
Prep time: 15 minutes
Start to finish: 15 minutes
9 cups Chex cereal (any variety)
1 cup semi-sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
Into large bowl, measure cereal; set aside.
In 1-quart microwavable bowl, stir together chocolate chips, peanut butter, and butter. Microwave uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla.
(Stove-top Directions: In 1-quart saucepan, heat chocolate chips, peanut butter, and butter over low heat, stirring frequently, until melted. Remove from heat; stir in vanilla.)
Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
Makes: 18 servings (1/2 cup each)
Prep time: 15 minutes
Start to finish: 15 minutes
9 cups Chex cereal (any variety)
1 cup semi-sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
Into large bowl, measure cereal; set aside.
In 1-quart microwavable bowl, stir together chocolate chips, peanut butter, and butter. Microwave uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla.
(Stove-top Directions: In 1-quart saucepan, heat chocolate chips, peanut butter, and butter over low heat, stirring frequently, until melted. Remove from heat; stir in vanilla.)
Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
Homemade Ice Cream
I got the ice cream maker attachment for my KitchenAid mixer. This is the ice cream recipe I use. I had googled homemade ice cream recipes and found this one. I liked that it was very simple.
1 cup sugar
1 cup heavy whipping cream
1 1/2 cups fat-free half & half
14 tablespoons liquid egg product (like Eggbeaters)
1/4 teaspoon salt
1 tablespoon vanilla extract (no more!)
Mix well. Pour into the freezer container, with paddle already in place. Enjoy in 20-30 minutes.
1 cup sugar
1 cup heavy whipping cream
1 1/2 cups fat-free half & half
14 tablespoons liquid egg product (like Eggbeaters)
1/4 teaspoon salt
1 tablespoon vanilla extract (no more!)
Mix well. Pour into the freezer container, with paddle already in place. Enjoy in 20-30 minutes.
Peppermint Bark
I love peppermint bark! It's my favorite treat of the holiday season. I found this recipe in an issue of Everyday Food.
Makes approximately 36 pieces
Prep time: 30 minutes
Total time: 1 hour
Nonstick cooking spray
1 pound white chocolate, chopped (do not use chips)
2 cups puffed rice cereal (rice krispies)
1 package (7.5 oz) hard peppermint candies, unwrapped
Spray a 10x15-inch rimmed baking sheet with nonstick cooking spray; line with a piece of waxed paper. Crush candies (see note below).
Place white chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 4 to 6 minutes. Remove from heat; stir in rice cereal.
Transfer mixture to prepared pan; with a spatula, spread to edges of pan.
Sprinkle with crushed candy; with a piece of waxed paper covering the entire surface, press in gently (paper prevents hands from sticking to candy and chocolate). Chill until firm, 20 to 30 minutes (no longer, as candy will begin to soften).
Peel waxed paper off. Break bark into 2-inch pieces. Store at room temperature in an airtight container, up to 1 week.
Note: Crushing Candies: Place candy in a double resealable plastic bag (one inside the other); seal and wrap in a kitchen towel (to prevent candy from piercing the bag). Use a rolling pin or skillet to crush candy into tiny pieces. Pass through a sieve to separate crushed candy from fine powder. You can save powder to stir into hot chocolate or sprinkle on ice cream. I actually saved the powder and too-small pieces to mix into homemade ice cream.
Makes approximately 36 pieces
Prep time: 30 minutes
Total time: 1 hour
Nonstick cooking spray
1 pound white chocolate, chopped (do not use chips)
2 cups puffed rice cereal (rice krispies)
1 package (7.5 oz) hard peppermint candies, unwrapped
Spray a 10x15-inch rimmed baking sheet with nonstick cooking spray; line with a piece of waxed paper. Crush candies (see note below).
Place white chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 4 to 6 minutes. Remove from heat; stir in rice cereal.
Transfer mixture to prepared pan; with a spatula, spread to edges of pan.
Sprinkle with crushed candy; with a piece of waxed paper covering the entire surface, press in gently (paper prevents hands from sticking to candy and chocolate). Chill until firm, 20 to 30 minutes (no longer, as candy will begin to soften).
Peel waxed paper off. Break bark into 2-inch pieces. Store at room temperature in an airtight container, up to 1 week.
Note: Crushing Candies: Place candy in a double resealable plastic bag (one inside the other); seal and wrap in a kitchen towel (to prevent candy from piercing the bag). Use a rolling pin or skillet to crush candy into tiny pieces. Pass through a sieve to separate crushed candy from fine powder. You can save powder to stir into hot chocolate or sprinkle on ice cream. I actually saved the powder and too-small pieces to mix into homemade ice cream.
Almost Candy Bars
I found this recipe on the back of a Pillsbury cake mix box.
1 (18.25 oz) package Devil's Food cake mix
1/2 cup butter
1 cup butterscotch chips
1 cup semi-sweet chocolate chips
1 cup coconut, if desired
1 cup chopped nuts
1 (14 oz) can sweetened condensed milk
Heat oven to 350 degrees. In a large bowl, combine cake mix and butter with a pastry blender or fork and cut in butter until crumbly. Sprinkle evenly in bottom of ungreased 15x10x1 baking pan; press lighly.
Sprinkle with chips, coconut, and nuts. Pour sweetened condensed milk evenly over all ingredients.
Bake for 20-30 minutes or until light golden brown. Cool completely. Cut into bars.
1 (18.25 oz) package Devil's Food cake mix
1/2 cup butter
1 cup butterscotch chips
1 cup semi-sweet chocolate chips
1 cup coconut, if desired
1 cup chopped nuts
1 (14 oz) can sweetened condensed milk
Heat oven to 350 degrees. In a large bowl, combine cake mix and butter with a pastry blender or fork and cut in butter until crumbly. Sprinkle evenly in bottom of ungreased 15x10x1 baking pan; press lighly.
Sprinkle with chips, coconut, and nuts. Pour sweetened condensed milk evenly over all ingredients.
Bake for 20-30 minutes or until light golden brown. Cool completely. Cut into bars.
Olivia's Cookies
A good family friend, Lori, makes these at the holidays. They are SO good!
1/2 lb butter
1/2 cup cornstarch
1/2 cup sugar
2 cups flour
4 eggs
2 teaspoons vanilla extract
2 1/3 cups brown sugar
1 lb walnuts, chopped
4 tablespoons flour
1 cup shredded coconut
1/2 teaspoon baking powder
1 stick butter
1 package powdered sugar
1 8-oz package cream cheese
1 teaspoon vanilla extract
Cream 1/2 pound butter and sugar. Add 2 cups flour and cornstarch. Mix well and pat into a cookie pan. Bake 1t 300 degrees for 30 minutes.
While baking, mix eggs, 2 teaspoons vanilla extract, brown sugar, walnuts, 4 tablespoons flour, coconut, and baking powder. Mix together and spread on top of first mixture. Bake at 300 degrees for 15 minutes and 350 degrees for 5 minutes (until brown and crusty on top). Let cool.
Mix stick of butter, powdered sugar, cream cheese, and 1 teaspoon vanilla extract and spread over cookies. When set, cut into squares (cut small, these are very sweet and rich!) and freeze or store in refigerator, covered.
1/2 lb butter
1/2 cup cornstarch
1/2 cup sugar
2 cups flour
4 eggs
2 teaspoons vanilla extract
2 1/3 cups brown sugar
1 lb walnuts, chopped
4 tablespoons flour
1 cup shredded coconut
1/2 teaspoon baking powder
1 stick butter
1 package powdered sugar
1 8-oz package cream cheese
1 teaspoon vanilla extract
Cream 1/2 pound butter and sugar. Add 2 cups flour and cornstarch. Mix well and pat into a cookie pan. Bake 1t 300 degrees for 30 minutes.
While baking, mix eggs, 2 teaspoons vanilla extract, brown sugar, walnuts, 4 tablespoons flour, coconut, and baking powder. Mix together and spread on top of first mixture. Bake at 300 degrees for 15 minutes and 350 degrees for 5 minutes (until brown and crusty on top). Let cool.
Mix stick of butter, powdered sugar, cream cheese, and 1 teaspoon vanilla extract and spread over cookies. When set, cut into squares (cut small, these are very sweet and rich!) and freeze or store in refigerator, covered.
Poppy Seed Cake
I got this recipe from my mom.
4 eggs
1 cup sugar
1 cup butter
1 teaspoon vanilla
2 cups sifted flour
1/2 pint (8-oz) sour cream
2 tablespoons poppy seeds
1 teaspoon baking soda
Separate eggs. Cream together egg yolks, sugar, and butter. Add sour cream, poppy seeds, and vanilla. Mix well. Add flour and baking soda. Mix well.
Beat egg whites with clean beaters until stiff, but not dry. Fold into butter.
Pour into ungreased tube pan.
Bake at 350 degrees for one hour. Invert pan until cool, then remove.
4 eggs
1 cup sugar
1 cup butter
1 teaspoon vanilla
2 cups sifted flour
1/2 pint (8-oz) sour cream
2 tablespoons poppy seeds
1 teaspoon baking soda
Separate eggs. Cream together egg yolks, sugar, and butter. Add sour cream, poppy seeds, and vanilla. Mix well. Add flour and baking soda. Mix well.
Beat egg whites with clean beaters until stiff, but not dry. Fold into butter.
Pour into ungreased tube pan.
Bake at 350 degrees for one hour. Invert pan until cool, then remove.
White Chocolate Fudge
1 (8 oz) package cream cheese, softened
4 cups powdered sugar
1 1/2 teaspoon vanilla
12 oz white chocolate, melted
1 1/2 cups pecans (or walnuts or macademia nuts)
Beat cream cheese, sugar, and vanilla in large mixing bowl at medium speed with electric mixer until well blended. Gradually add chocolate; mix well. Stir in nuts. Spread in 8-inch square pan. Chill several hours.
Note: you can also use 3/4 cup nuts and 3/4 cup dried apricots or other dried fruit.
4 cups powdered sugar
1 1/2 teaspoon vanilla
12 oz white chocolate, melted
1 1/2 cups pecans (or walnuts or macademia nuts)
Beat cream cheese, sugar, and vanilla in large mixing bowl at medium speed with electric mixer until well blended. Gradually add chocolate; mix well. Stir in nuts. Spread in 8-inch square pan. Chill several hours.
Note: you can also use 3/4 cup nuts and 3/4 cup dried apricots or other dried fruit.
Raspberry Cream Cheese Coffeecake
I made this for my parents when they came to visit. I don't know where I got this recipe.
Cooking time: 45-55 minutes
2-1/4 cup flour
3/4 cup butter
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
1 teaspoon almond extract
8 oz. cream cheese
1/4 cup sugar
2 eggs
1/4 cup sliced almonds
3/4 cup raspberry jam
Preheat oven to 350.
In a large bowl, combine flour and 3/4 cup sugar. Cut in butter until mixture resembles coarse crumbs. Reserve 1 cup crumbs.
To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract, and 1 egg. Blend well. Spread batter over bottom and 1-1/2 inches up sides of a greased and floured 9-inch springform pan. Batter should be about 1/4-inch thick on sides.
Ina small bowl, combine cream cheese, 1/4 cup sugar, and 1 egg. Blend well.
Pour in batter-lined pan. Spoon jam over cream cheese mixture.
In a small bowl, combine reserved crumbs and sliced almonds. Sprinkle over jam.
Bake for 45-55 minutes.
Cooking time: 45-55 minutes
2-1/4 cup flour
3/4 cup butter
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
1 teaspoon almond extract
8 oz. cream cheese
1/4 cup sugar
2 eggs
1/4 cup sliced almonds
3/4 cup raspberry jam
Preheat oven to 350.
In a large bowl, combine flour and 3/4 cup sugar. Cut in butter until mixture resembles coarse crumbs. Reserve 1 cup crumbs.
To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract, and 1 egg. Blend well. Spread batter over bottom and 1-1/2 inches up sides of a greased and floured 9-inch springform pan. Batter should be about 1/4-inch thick on sides.
Ina small bowl, combine cream cheese, 1/4 cup sugar, and 1 egg. Blend well.
Pour in batter-lined pan. Spoon jam over cream cheese mixture.
In a small bowl, combine reserved crumbs and sliced almonds. Sprinkle over jam.
Bake for 45-55 minutes.
Swirled Popcorn Mix
I made this one year for Christmas gifts for my co-workers. It was a big hit! This recipe is from Nestle Toll House.
Makes 5 quarts
9 cups oven-toasted cereal squares (Chex)
4 cups popped popcorn
1-1/2 cups (7 oz) slivered almonds
1 cup packed light brown sugar
1/2 cup (1 stick) butter
1/2 cup light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1-2/3 cups (10 oz) Nestle Toll House Swirled Milk Chocolate & Caramel Morsels
1 package (6 oz) sweetened dried cranberries
Preheat oven to 250 degrees. Grease large roasting pan. Mix cereal, popped popcorn, and nuts in roasting 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 morsels and cranberries. Store in airtight container.
Makes 5 quarts
9 cups oven-toasted cereal squares (Chex)
4 cups popped popcorn
1-1/2 cups (7 oz) slivered almonds
1 cup packed light brown sugar
1/2 cup (1 stick) butter
1/2 cup light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1-2/3 cups (10 oz) Nestle Toll House Swirled Milk Chocolate & Caramel Morsels
1 package (6 oz) sweetened dried cranberries
Preheat oven to 250 degrees. Grease large roasting pan. Mix cereal, popped popcorn, and nuts in roasting 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 morsels and cranberries. Store in airtight container.
Saltine Candy with Chocolate Nuts
This is another treat I like to make. Nice mixture of sweet and salty. I don't know where I got this recipe.
40 saltines
1 cup butter (do not use margarine)
1 cup light brown sugar (do not use dark)
12 ounces chocolate chips
1 cup nuts of your choice (I've used both walnuts and pecans)
Line up the saltines on a jelly roll pan that has been lined with foil that makes a bigger rim than the pan. There should be 5 rows of 8. In pan on stove, melt butter and add light brown sugar. Stir often and bring to a full rolling boil for exactly 3 minutes. Sprinkle with chocolate chips and wait until they are almost melted; spread over all the saltines. Drop the nuts over the top as evenly as possible. Refrigerate for two hours and then break up into pieces. Store in an airtight container.
40 saltines
1 cup butter (do not use margarine)
1 cup light brown sugar (do not use dark)
12 ounces chocolate chips
1 cup nuts of your choice (I've used both walnuts and pecans)
Line up the saltines on a jelly roll pan that has been lined with foil that makes a bigger rim than the pan. There should be 5 rows of 8. In pan on stove, melt butter and add light brown sugar. Stir often and bring to a full rolling boil for exactly 3 minutes. Sprinkle with chocolate chips and wait until they are almost melted; spread over all the saltines. Drop the nuts over the top as evenly as possible. Refrigerate for two hours and then break up into pieces. Store in an airtight container.
El Charro Cafe's Flan
My parents were visiting over Christmas. I made a chicken enchilada casserole and spanish rice one night for dinner. I decided to make flan to keep with the Mexican theme. I found this recipe in a cookbook called, "Arizona's Historic Restaurants and Their Recipes". This particular recipe is from El Charro Cafe in Tucson.
Yields 8-12 servings
3/4 cup granulated sugar
6 eggs, lightly beaten
a pinch of salt
1 teaspoon vanilla extract
1 quart milk
1 cup whipping cream
dash Kahlua
slivered almonds for garnish
Caramelize 1/2 cup sugar by heating in skillet over very low heat. Stir constantly until sugar melts and turns brown. Do not burn. (Note: for some reason, I could not get the sugar to melt. I just finally zapped it in the microwave and it caramelized just fine!)
Spread caramel in 1 1/2-quart shallow baking dish (can be any shape) and set aside. In bowl, combine eggs, remaining sugar, salt, and vanilla extract, beating well with wire whisk. Scald milk and whisk into egg mixture. Strain into baking dish over caramelized sugar.
Place baking dish into a roasting pan and place enough hot water in roasting pan to come halfway up sides of baking dish. Bake at 350 degrees for 20 to 30 minutes, or until knife inserted into center comes out clean. Allow to cool on wire rack until lukewarm. Cover and refrigerate until chilled.
In mixing bowl, whip cream with dash or two of Kahlua. When ready to serve, slice flan into squares. Loosen edges of caramel with spatula and invert onto serving plate. Caramel will flow over custard. Top each serving with a dollop of whipped cream and sprinkle with slivered almonds.
Yields 8-12 servings
3/4 cup granulated sugar
6 eggs, lightly beaten
a pinch of salt
1 teaspoon vanilla extract
1 quart milk
1 cup whipping cream
dash Kahlua
slivered almonds for garnish
Caramelize 1/2 cup sugar by heating in skillet over very low heat. Stir constantly until sugar melts and turns brown. Do not burn. (Note: for some reason, I could not get the sugar to melt. I just finally zapped it in the microwave and it caramelized just fine!)
Spread caramel in 1 1/2-quart shallow baking dish (can be any shape) and set aside. In bowl, combine eggs, remaining sugar, salt, and vanilla extract, beating well with wire whisk. Scald milk and whisk into egg mixture. Strain into baking dish over caramelized sugar.
Place baking dish into a roasting pan and place enough hot water in roasting pan to come halfway up sides of baking dish. Bake at 350 degrees for 20 to 30 minutes, or until knife inserted into center comes out clean. Allow to cool on wire rack until lukewarm. Cover and refrigerate until chilled.
In mixing bowl, whip cream with dash or two of Kahlua. When ready to serve, slice flan into squares. Loosen edges of caramel with spatula and invert onto serving plate. Caramel will flow over custard. Top each serving with a dollop of whipped cream and sprinkle with slivered almonds.
Cinnamon Apple Cake
This is the other dish I made from the apples I picked. This cake was delicious! I found this recipe on the Spice Islands website.
Prep time: 40 minutes
Cook time: 50-60 minutes
Makes: 12 servings
Cake
2 cups granulated sugar
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
2 eggs, beaten
4 cups finely chopped unpeeled apple
1/2 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup brown sugar
1 teaspoon cinnamon
Combine granulated sugar, flour, baking soda, salt, and cinnamon in a large mixing bowl. In a separate mixing bowl, combine eggs, apples, oil, and vanilla. Add mixture to the dry ingredients, and stir just until well mixed. Batter will be thick.
Pour cake batter into a greased 13x9-inch pan. Sprinkle with brown sugar and cinnamon.
Bake in preheated 350 degree oven for 50-60 minutes, or until a toothpick inserted in center comes out clean.
Prep time: 40 minutes
Cook time: 50-60 minutes
Makes: 12 servings
Cake
2 cups granulated sugar
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
2 eggs, beaten
4 cups finely chopped unpeeled apple
1/2 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup brown sugar
1 teaspoon cinnamon
Combine granulated sugar, flour, baking soda, salt, and cinnamon in a large mixing bowl. In a separate mixing bowl, combine eggs, apples, oil, and vanilla. Add mixture to the dry ingredients, and stir just until well mixed. Batter will be thick.
Pour cake batter into a greased 13x9-inch pan. Sprinkle with brown sugar and cinnamon.
Bake in preheated 350 degree oven for 50-60 minutes, or until a toothpick inserted in center comes out clean.
Pumpkin Crisp
This recipe is from the November 2005 issue of Southern Living magazine (submitted by a reader in Beaufort, North Carolina). It is so good and was a hit with the ladies at Bunco!
Makes 8-10 servings
Prep 15 minutes
Bake 1 hour, 5 minutes
Stand 10 minutes
1 (15-ounce) can pumpkin
1 cup evaporated milk
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 (18.25-ounce) package butter-flavored yellow cake mix
1 cup chopped pecans
1 cup butter, melted
Whipped Cream (optional)
Ground nutmeg (optional)
Stir together first 5 ingredients. Pour into a lightly greased 13x9-inch baking dish. Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans. Drizzle butter evenly over pecans.
Bake at 350 degrees for 1 hour to 1 hour and 5 minutes or until golden brown. Remove from oven, and let stand 10 minutes before serving. Serve warm or at room temperature with Whipped Cream, if desired. Sprinkle with nutmeg, if desired.
Whipped Cream
Makes 1 cup
Prep 5 minutes
1 (8-ounce) carton whipping cream
2 tablespoons powdered sugar
Dash of ground nutmeg
Beat cream at low speed with an electric mixer until foamy; increase speed to medium-high, and gradually add sugar and nutmeg, beating until soft peaks form.
Makes 8-10 servings
Prep 15 minutes
Bake 1 hour, 5 minutes
Stand 10 minutes
1 (15-ounce) can pumpkin
1 cup evaporated milk
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 (18.25-ounce) package butter-flavored yellow cake mix
1 cup chopped pecans
1 cup butter, melted
Whipped Cream (optional)
Ground nutmeg (optional)
Stir together first 5 ingredients. Pour into a lightly greased 13x9-inch baking dish. Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans. Drizzle butter evenly over pecans.
Bake at 350 degrees for 1 hour to 1 hour and 5 minutes or until golden brown. Remove from oven, and let stand 10 minutes before serving. Serve warm or at room temperature with Whipped Cream, if desired. Sprinkle with nutmeg, if desired.
Whipped Cream
Makes 1 cup
Prep 5 minutes
1 (8-ounce) carton whipping cream
2 tablespoons powdered sugar
Dash of ground nutmeg
Beat cream at low speed with an electric mixer until foamy; increase speed to medium-high, and gradually add sugar and nutmeg, beating until soft peaks form.
Delightful Orange Salad
I was nervous about taking this dish to my monthly Bunco game. I had never made it before, so I decided to let the ladies be my guinea pigs. The first lady that tried it said, "I love it!" Everyone else gave it two thumbs up. I had intended this as a side dish, however, no one touched it until dessert. I don't know where I got this recipe from.
2 small cans mandarin oranges (I cut each orange in half)
1 large can pineapple chunks
1/2 cup maraschino cherries (I cut each cherry in half)
3 bananas, sliced
1 pint sour cream
1 medium container Cool Whip
1 (3 oz) package orange jello
1/2 cup chopped nuts (I used walnuts, but pecans would be good too)
2 cups mini marshmellows
Drain fruits well. Mix sour cream, Cool Whip, and dry jello until blended. Fold in fruits, nuts, and marshmellows. Chill in a 9x13 pan.
Note: I made it the evening before my event and it was fine. By the next evening (2 days after I made it), the bananas had browned. Still tasted great, but not as visually appealing.
2 small cans mandarin oranges (I cut each orange in half)
1 large can pineapple chunks
1/2 cup maraschino cherries (I cut each cherry in half)
3 bananas, sliced
1 pint sour cream
1 medium container Cool Whip
1 (3 oz) package orange jello
1/2 cup chopped nuts (I used walnuts, but pecans would be good too)
2 cups mini marshmellows
Drain fruits well. Mix sour cream, Cool Whip, and dry jello until blended. Fold in fruits, nuts, and marshmellows. Chill in a 9x13 pan.
Note: I made it the evening before my event and it was fine. By the next evening (2 days after I made it), the bananas had browned. Still tasted great, but not as visually appealing.
Sunday, October 30, 2011
Toffee Saltine Candy
I had this at a scrapbooking event. It was so yummy!
1 cup butter (do not use margarine)
1 cup light brown sugar
1 (11 oz) package chocolate chips (1 1/2 cups)
40 saltine crackers
1 cup chopped walnuts or pecan (optional)
non-stick cooking spray
Preheat oven to 350.
Line jelly roll pan with foil and spray with non-stick spray. Lay crackers out flat on foil.
Melt brown sugar and butter until foamy (approx. 3 minutes). Pour over crackers and spread to coat.
Bake 10 minutes in 350-degree oven. Remove from oven.
While hot, sprinkle with chocolate chips, let soften and melt, then spread.
Sprinkle with nuts.
Let cool. Refrigerate until hardened.
Break into pieces like peanut brittle.
1 cup butter (do not use margarine)
1 cup light brown sugar
1 (11 oz) package chocolate chips (1 1/2 cups)
40 saltine crackers
1 cup chopped walnuts or pecan (optional)
non-stick cooking spray
Preheat oven to 350.
Line jelly roll pan with foil and spray with non-stick spray. Lay crackers out flat on foil.
Melt brown sugar and butter until foamy (approx. 3 minutes). Pour over crackers and spread to coat.
Bake 10 minutes in 350-degree oven. Remove from oven.
While hot, sprinkle with chocolate chips, let soften and melt, then spread.
Sprinkle with nuts.
Let cool. Refrigerate until hardened.
Break into pieces like peanut brittle.
Strawberry Pretzel Salad
I LOVE this jello salad with a pretzel crust. Sweet and salty...yum! I found this recipe in a cookbook called, "Family Favorites" by Gooseberry Patch. It is definitely one of MY favorites!
Serves 12-16.
Crust:
2 cups crushed pretzels
3/4 cup butter, melted
3 tablespoons sugar
Filling:
1 8-ounce package cream cheese, softened
1 cup sugar
1 8-ounce container frozen whipped topping, thawed
Gelatin topping:
2 3-ounce packages strawberry gelatin
2 cups boiling water
2 10-ounce packages frozen strawberries
Preheat oven to 400. For crust, combine pretzels, butter, and sugar. Spread in bottom of 10x13 baking pan. Bake for 8-10 minutes. Cool.
For filling, blend cream cheese and sugar. Fold in whipped topping. Spread over crust.
For topping, dissolve gelatin in boiling water. Stir in strawberries. When partially set, pour over filling. Chill.
Serves 12-16.
Crust:
2 cups crushed pretzels
3/4 cup butter, melted
3 tablespoons sugar
Filling:
1 8-ounce package cream cheese, softened
1 cup sugar
1 8-ounce container frozen whipped topping, thawed
Gelatin topping:
2 3-ounce packages strawberry gelatin
2 cups boiling water
2 10-ounce packages frozen strawberries
Preheat oven to 400. For crust, combine pretzels, butter, and sugar. Spread in bottom of 10x13 baking pan. Bake for 8-10 minutes. Cool.
For filling, blend cream cheese and sugar. Fold in whipped topping. Spread over crust.
For topping, dissolve gelatin in boiling water. Stir in strawberries. When partially set, pour over filling. Chill.
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