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Post by cakegirl62 on Mar 4, 2004 10:01:39 GMT -5
Cream Cheese Turnovers (Apple Cider Chick)
1 pkg cream cheese 1/2 lb butter or margarine 2 1/4 - 2 1/2 cups flour 1 1/2 tsp baking powder 2-3 tbsp sour cream jam or pie filling of choice [more than one if you like]
At room temperature mix cream cheese, butter and sour cream together. Add flour and baking powder and mix to make a smooth dough. Roll out and cut into small squares. Put jam or pie filling in centre. Close by taking the four corners and pinching in the middle. Bake at 350* for 15-20 minutes or until golden.
Enjoy!
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Post by cakegirl62 on Mar 4, 2004 10:02:20 GMT -5
Christmas Cocoons (Dena) -------------------------------------------------------------------------------- 2 sticks butter 6 Tblsp. Powdered sugar 2 cups Flour 1 tsp. Vanilla 2 cups chopped pecans
Mix together , your gonna have to get your hands into this batter cause it is so thick. Make into rolls and wrap in waxed paper.
Chill in fridge for 3 hours. Slice about 3/4 inch thick and place on cookie sheet very close together. They don't spread at all. Bake 250 for 1 hour. Take out of oven and let cool for about 20 min. Sprinkle Powdered sugar over them and make sure some gets on the bottom and sides of cookies. Store in cool dry airtight container.
I make these ahead of time and wrap the rolls of waxed paper in foil too and freeze till I'm ready to bake them.
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Post by cakegirl62 on Mar 4, 2004 10:03:09 GMT -5
Maple Nut Cremes (Paradyce)
1/2 c Butter, softened 1/4 c Milk 2 T Chocolate Cook and Serve Pudding, dry 1/2 t Vanilla 1 t Maple Flavoring 4 c Powdered Sugar 1 c Salted Peanuts (optional)
Melt butter, milk, pudding, vanilla, and maple flavoring in a saucepan over medium heat until well blended. Measure powdered sugar into a mixing bowl. Pour maple mixture over powdered sugar and beat until well smooth and creamy. Fold in peanuts. Cover and refrigerate until easy to handle (about 2 hours). Roll mixture into 1 1/2 inch balls. Coat each candy with your favorite chocolate coating. Dry on wax paper overnight or until completely set.
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Post by cakegirl62 on Mar 4, 2004 10:03:47 GMT -5
Rolo Cookies (Dena) -------------------------------------------------------------------------------- 2 1/2 Cups Flour 3/4 cup unsweetened cocoa 1 teaspoon baking soda 1 Cup sugar 1 cup packed brown sugar 1 cup butter, softened 2 teaspoons vanilla 2 eggs 1 cup chopped pecans 48 Rolo's candies 1 tbls. sugar 4 oz. white chocolate
1. Heat oven to 375 F . In a small bowl, combine flour, cocoa and baking soda. Blend well. 2. In a large bowl, beat 1 cup sugar, brown sugar and butter until light and fluffy. Add vanilla and eggs. beat well. Blend in flour mixture. Stir in 1/2 cup of the pecans. For each cookie, with floured hands, shape about 1 tablespoon dough around 1 Rolo candy, covering it completely. 3. In a small bowl, combine remaining 1/2 cup nuts and 1 tablespoon sugar. Press on side of each ball into pecan mixture. Place nut side up, 2 inches apart on an ungreased cookie sheet.
4. Bake at 375 F for 7 to 10 min. or until set and slightly cracked. Remove and cool.
5. Melt white chocolate in a small saucepan over medium heat, stirring constantly. Drizzle over top of cookies when melted.
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Post by cakegirl62 on Mar 4, 2004 10:04:49 GMT -5
Chocolate Coconut Bars (Shelly) -------------------------------------------------------------------------------- Haven't made this one yet either. (Not sure where I got the recipe... sorry. )
1/2 c. butter- soft 1/2 c. sugar 1 c. flour 3/4 c. brown sugar 2 eggs 2 squares unsweetened chocolate- melted 1 tsp vanilla 1/4 c. flour 1/2 tsp baking powder 1/4 tsp salt 1-1/2 c. coconut 1/2 c. chopped pecans- optional
Preheat oven to 350' & grease a 13x9 pan. Beat butter & sugar until fluffy, on high. Reduce to low & add flour. Pat into pan. Bake 8-10 minutes. Using same beaters, mix brown sugar, eggs, chocolate & vanilla on high. On low, add flour, baking powder & salt. Fold in coconut & nuts. Spread over the crust & bake til top is firm & tips of coconut have browned- about 25 minutes. Cut into bars immediately.
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Post by cakegirl62 on Mar 4, 2004 10:05:33 GMT -5
Chocolate Walnut Crumb Bars (Shelly) -------------------------------------------------------------------------------- I love these. I've made them several times.
Chocolate Walnut Crumb Bars
1 c. butter or margarine- soft 2 c. flour 1/2 c. sugar 1/4 tsp salt 12 oz chocolate chips- divided 14 oz sweetened condensed milk 1 tsp vanilla 1 c. chopped nuts
Beat butter until creamy. Add flour, sugar & salt. Mix until crumbly. With floured fingers, press 2 c. of mix into bottom of 13x9 metal pan (glass doesn't work well). Save leftover mix. Bake at 350' for 10-12 minutes until edges are golden.
Warm 1-1/2 c. chocolate chips & milk on low. Stir until smooth. Add vanilla. Spread over crust. Mix nuts & extra chocolate chips into leftover mix & sprinkle over chocolate. Bake at 350' for 25-30 minutes.
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Post by cakegirl62 on Mar 4, 2004 10:06:25 GMT -5
Embarassingly Easy Toffee Bark (Paradyce) -------------------------------------------------------------------------------- Melt 1/2 bag Milk Chocolate Chips and 1/2 bag Semisweet Chocolate Chips in a double boiler. When melted, stir in 1/2 bag of Heath or Skor Toffee Bits. Spread onto wax paper lined cookie sheet. Allow to dry overnight. Crack into pieces.
I took these to the APOOO (Rob's board) meet in August and they got rave reviews. I was almost embarassed to give out the recipe .
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Post by cakegirl62 on Mar 4, 2004 10:07:21 GMT -5
Maple Cream Bonbons (Shelly)
1c. butter- not margarine- soft 3-1/2 c. powdered sugar 3 tbsp maple flavoring 2 c. walnuts- chopped 2 c. chocolate chips 1 c. butterscotch chips
Mix butter, sugar & maple flavoring. Add nuts. Shape into 1" balls & place on wax paper lined baking sheets. Freeze until firm. Melt chips in microwave. Dip balls & put back on wax paper. Chill til hardened. Store in fridge.
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Post by cakegirl62 on Mar 4, 2004 10:07:54 GMT -5
Coconut Cremes (Paradyce)
8 oz Cream Cheese, softened 1 T Butter, softened 4 c Powdered Sugar 1 c Coconut Flakes 2 c Semisweet Chocolate Chips 1 T Shortening
In a mixing bowl beat cream chese and butter until smooth. Add sugar and coconut. Refrigerate for 1 1/2 hours or until easy to handle. Using hands dusted with powdered sugar, mold rounded tablespoonfuls of coconut mixture into balls. Place on waxed paper lined baking sheet. Freeze for 2 hours or until slightly firm.
Melt chocolate chipes and shortening. Remove cremes from the freezer a few at a time. Dip into chocolate mixture until completely coated. Return to waxed paper. Refrigerate until hardened. Store in the refigerator.
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Post by cakegirl62 on Mar 4, 2004 10:09:32 GMT -5
Pumpkin Custard (Paradyce) -------------------------------------------------------------------------------- 3 1/2 c Pumpkin, cooked and mashed 2 12 oz cans Evaporated Milk 1 1/2 c Sugar 1 t Salt 2 t Cinnamon 1 t Nutmeg 1 t Ginger 1/2 t Cloves 4 Eggs, beaten
Mix all together well. Pour into buttered 2 qt (I think) casserole dish. Bake at 425 degrees for 15 minutes then reduce heat to 350 degrees. Bake 40-50 minutes or until set. I only cool slightly before I dig in, but it's good cold, too.
Can be used as pie filling. Makes 2- 9 inch pies.
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Post by cakegirl62 on Mar 4, 2004 10:10:06 GMT -5
Homemade Caramels (Dena) -------------------------------------------------------------------------------- 1 Cup butter 1 pound brown sugar dash salt 1 Cup Karo light syrup 1 Can Eagles brand condenced milk Put all ingredients in 2 quart saucepan and bring to boil over med heat stirring constantly or it will burn. Start timing when you can't stir it down anymore. boil for 8 min. exactly. Remove from heat and stir in 1 tsp. vanilla until mixture is shiney.
Pour in buttered 9X13 pan and cover with waxed paper. Cut little peices of waxed paper about 3X4 inch peices. Cut the caramels in small squares and wrap in waxed paper peices.
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Post by cakegirl62 on Mar 4, 2004 10:10:48 GMT -5
Butterscotch Cashews (Paradyce) -------------------------------------------------------------------------------- Most of my candy recipes are done by eye. I don't measure much of anything. But, here goes...
1 bag Butterscotch Chips 1/3 bag Milk Chocolate Chips Whole Unsalted Cashews (I don't know how many)
Melt chips in double boiler. Stir in cashews. There shouldn't be a lot of excess butterscotch. Just enough to coat the cashews. Drop onto wax paper lined cookie sheets. Dry overnight. I've done these as individual nuts and as clusters. I like the individuals better.
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Post by cakegirl62 on Mar 4, 2004 10:11:44 GMT -5
7 layer bars (Dena) -------------------------------------------------------------------------------- On the largest cookie sheet you can find that will fit in your oven. Make sure they have a tall lip
Melt 2 sticks of butter on the sheet sprinkel: In layers 2 Cups Crushed cinnamon grahm crackers crumbs 4 Cups Coconut 1 pkg. Chocolate chips 1 pkg. Butterscotch chips 2 Cups Chopped Walnuts 2 cans eaglesbrand condenced milk
Bake at 350 for 20 - 25 min. Let cool and cut in bars.
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Post by cakegirl62 on Mar 4, 2004 10:12:21 GMT -5
Nutty Chocolate Marshmallow Cups (Dena) -------------------------------------------------------------------------------- 2 Cups milk Chocolate chips 1 Can (14 oz. ) Sweetened condensed milk 1 Jar (7 oz.) Marshmallow cream 40 Large Marshmallows 4 cups coarsely chopped pecans
In a microwave or double boiler pan, heat chocolate chips, milk and marshmallow creame just until melted: stir until smooth (Mixture will be thick). With tongs. immediately dip marshmallow , one at a time, in the chocolate mixture. Shake off excess chocolate; quickly roll in pecans. Place on waxed paper-lined baking sheets. Reheat chocolate mixture if necessary for easier coatin. I usually use a double boiler so it's over hot water and stays nice. Refrigerate until firm. Store in the refrigerator in an airtight container. Yield: 40 candies
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Post by cakegirl62 on Mar 4, 2004 10:13:11 GMT -5
Chocolate Mint Brownies (Dena) -------------------------------------------------------------------------------- Brownies 1/2 Cup butter 4 oz. unsweetened chocolate 1 1/2 Cups sugar 3 eggs 1 1/2 tsp. vanilla extract 1 cup all-purpose flour 1/2 tsp salt
Mint frosting 1/4 cup sofened butter 2 1/2 Cup confectioners sugar 1 1/2 to 3 Tbls. Milk 1/2 tsp. peppermint extract green food coloring
Chocolate Topping 3/4 Cup semisweet Chocolate chips 3 Tbls. Butter
Heat oven to 350 and grease a 9 inch square baking pan. For the brownies, place the butter and chocolate in a microwave safe bowl. Microwave on high for 1 min. stir, and microwave for 1 min more. Stir until smooth. In a separate bowl, whisk together the sugar and eggs. Stir in the chocolate and the vanilla extract. Finally, stir in the flour and salt until thoroughly combined. Pour into the prepared pan, then bake for 25 min. or until a knife inserteed in the middle comes out clean. Cool for at least 1 hour. To make the mint frosting, cream the butter and sugar. Add the milk 1 tabl. at a time, beating until it is smooth and spreadable. Beat in the peppermint extract and tint to the desired shade with green food coloring. Frost the cooled brownies, cover, and chill for 1 hour. To make the chocolate topping. pour the chips into a microwave-safe bowl add the butter, and microwave on low power for 3 min let set in microwave for 3min. Get out and stir until smooth. Pour over brownies and smooth out. Regridergate for 45 min until the coating hardens. Bring the brownies to room temp then cut them in squares.
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Post by cakegirl62 on Mar 4, 2004 10:14:06 GMT -5
Almond Joy Balls (Dena) -------------------------------------------------------------------------------- I got this off the old TSR board and I forgot who put it on there but they are really good.
Almond Joy Balls 3/4 Cup cooked, drained, mashed potatoes (Plain no butter) 4 Cups Sweetened Coconut 1 Pound of Powdered Sugar (Icing sugar) The original recipe called for almond extract, but I put in real Almond peices about 1 Cup Chocolate to melt
Drain a cooked potato and mash with a fork in large bowl. Work in powdered sugar, add coconut and almonds, be sure to mix well. Chill in the fridge and then roll in balls or logs and chill again. Dip in melted Chocolate. If it becomes sticky while rolling in balls just chill again.
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Post by cakegirl62 on Mar 4, 2004 10:15:16 GMT -5
Eggnog Bread (HDMarc) -------------------------------------------------------------------------------- Here is the Eggnog Recipe. This makes a wonderful Christmas gift and does go great with Dena's breads in a basket!
* Exported from MasterCook *
Eggnog Bread
Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Bread
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs 1 cup sugar 1 cup eggnog 1/2 cup butter -- melted 2 teaspoons rum extract 1 teaspoon vanilla 2 1/4 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon nutmeg
Heat oven to 350.
Grease bottom only of a 9x5 loaf pan.
Beat egge in large bowl.
Add sugar, eggnot, margarine, rum extract, adn vanilla, blend well.
Add flour, baking powder, salt and nutmeg. Stir just until dry ingred are moistened.
pour into greased pan.
Bake for 45 to 50 min.
Cool in pan for 10 minutes then remove. Cool completely.
Note: Dairy eggnog freezes well, so freeze some during the Christmas season and have a treat during the summer. Recipe may be doubled but not tripled.
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Post by cakegirl62 on Mar 4, 2004 10:16:05 GMT -5
Merry Christmas Bread (Dena) -------------------------------------------------------------------------------- Just in case you lost it. This is my favorite bread to make at Christmas time.
Merry Christmas Bread 1/4 tsp. salt 1 Stick real butter 1/4 C. Brown Sugar 2 Eggs Cream this together Add: 1 1/2 Cup Flour 1 tsp. Allspice 1 tsp. Cinnamon Stir tog. well then add: 1/4 C. Black raspberry seedless preserves 1 C. Chopped Dates that has been soaked overnight in 1 C. Blackberry Brandy (add all to batter) 1 C. Chopped Spiced gumdrops 1 C. Corsely Chopped pecans 1 C. Corsely Chopped Walnuts 1 C. Crushed pineapple 1 C. Marachino Cherries Pour in greased bread pan and top with whole pecan halves and halves of marachino cherries. Bake at 325 for 1 hour . It's done when inserted knife comes out clean. Triple batch makes 3 loaves and one small tin loaf. This is a wonderful recipe I got from my mom. I make several batches at Christmas. Try it!!
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Post by cakegirl62 on Mar 4, 2004 10:16:43 GMT -5
Gift of the Magi Bread (Dena) -------------------------------------------------------------------------------- This is great bread and I gave a loaf to everyone from the board who came to my Christmas party last year.
Gift of the Magi Bread
1 Cup butter , softened 2 eggs 1 tsp. Vanilla 2 cups all-purpose flour 1 tsp. Baking soda 1 cup mashed ripe bananas (about 2 med.) 1 (11 oz.) can Mandarin oranges, drained 1 cup flaked coconut 1 cup semi-sweet chocolate chips 2/3 cup chopped walnuts ½ cup chopped dates ½ cup crushed drained pineapple
Cream butter and sugar. Beat in eggs and vanilla. Add flour baking soda and salt: add to the creamed mixture alternately with bananas. Stir in the oranges, coconut, choc. Chips, nuts, pineapple and dates. Pour into 2 greased bread pans. Bkae at 350 for 55 min. or until a toothpick inserted near the center com es out clean. Let cool before removing from the pan for 10 min. Enjoy!
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Post by cakegirl62 on Mar 4, 2004 10:18:10 GMT -5
My Grandma gave me this recipe that she made during the war when you couldn't get many ingredients. They taste like pecan sandies Diana (DiaRich)
1 pound oleo 1 cup sugar 1 cup brown sugar 3 egg 1/2 teaspoon salt 1/2 tablespoon soda 1/2 cup hot water 1 teaspoon cinnamon 6 cups flour 1 cup chopped peanuts
Cream oleo and sugars, mix hot water and soda together. Mix in rest of ingredients. Make into long rolls on wax paper. Refrigerate 1 hour. Slice, place slices on greased cookie sheets. Bake 15 min. at 350º <br>
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