Ahhh! Peanut butter...good anyway, with anything, and anytime. Try it, you won't be sorry.
Ingredients:
1 cup all purpose flour
1 cup plus 2 tbl sugar
3 & 1/2 tsp baking powder
3/4 tsp salt
2 cups graham cracker crumbs
peanut butter to taste-at least 1/2 cup. If using more, decrease shortening by an equal amount
3/4 cup crisco shortening
1 cup plus 2 tbl milk
1 & 1/2 tsp vanilla
3 eggs
Directions:
1. Preheat oven to 375 degrees. Grease a 9 x 13 pan
2. Sift flour, sugar, baking powder, and salt together. Add graham cracker crumbs, peanut butter, shortening, milk, and vanilla.
3. Beat mixture on low until moistened, then beat on medium for 2 minutes.
4. Add eggs, one at a time, and beat for 1 minute.
5. Bake 30 to 35 minutes. When removed from oven, don't remove cake from pan. Frost while warm (frosting recipe follow).
Frosting Ingredients:
2 cups sugar
1/2 cup cocoa
8 tbl butter
1/2 cup milk
Directions:
1. Mix all frosting ingredients together in a saucepan. Heat and bring to a boil. Boil for 1 minute stirring constantly.
2. With a wooden spoon handle, poke a few holes in cake, then pour warm frosting over cake.
#12-16 servings
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Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
Chocolate Peanut Butter Pizza
Once again, 2 of my favorite things together in one dessert: chocolate and peanut butter. This is great for any party, and there won't be any left. I got this recipe at a baby shower, and I won't say how many slices I had : )
Ingredients:
1/2 cup shortening
1/2 cup peanut butter
1/2 cup packed brown sugar
1/2 cu[ granulated sugar
2 eggs, lightly beaten
1/2 tsp vanilla
1 & 1/2 cups all purpose flour
2 cups mini marshmallows
1 cup ( 6 ounces) semisweet chocolate chips
Directions:
1. Preheat oven to 375 degrees. Grease a 12 inch pizza pan.
2. In mixing bowl, combine shortening, peanut butter, and sugars. Then beat in eggs and vanilla.
3. Stir in flour and mix well...pat into the pizza pan. Bake 12 minutes. Sprinkle with marshmallows and chocolate ships. Return to oven for an additional 4-6 minutes, or until lghtly browned.
**16-20 slices
Ingredients:
1/2 cup shortening
1/2 cup peanut butter
1/2 cup packed brown sugar
1/2 cu[ granulated sugar
2 eggs, lightly beaten
1/2 tsp vanilla
1 & 1/2 cups all purpose flour
2 cups mini marshmallows
1 cup ( 6 ounces) semisweet chocolate chips
Directions:
1. Preheat oven to 375 degrees. Grease a 12 inch pizza pan.
2. In mixing bowl, combine shortening, peanut butter, and sugars. Then beat in eggs and vanilla.
3. Stir in flour and mix well...pat into the pizza pan. Bake 12 minutes. Sprinkle with marshmallows and chocolate ships. Return to oven for an additional 4-6 minutes, or until lghtly browned.
**16-20 slices
Pecan Shortbread Cookies
Here's another pecan recipe....always a good thing. These are great dunkers.
Ingredients:
2 cups (4 sticks) butter-softened
1 & 3/4 cups powdered sugar, divided
3 & 1/2 cup flour
1/2 cup cornstarch
1 & 1/2 cup chopped pecans, toasted
Directions:
1. Preheat oven tpo 350 degrees. Lightly coat baking sheets.
2. Beat butter and 1 cup of the powdered sugar with a mixer until light and fluffy. Add the flour and cornstarch, mixing well. Stir in nuts.
3. Roll dough into 1 " balls, and place 2" apart on baking sheets. Flatten balls slightly with the bottom of a glass.
4. Bake 13 minutes, or until centers are set, then cool on baking sheets 5 minutes. Add warm cookies, 1 at a time, to remaining powdered sugar, turning evenly to coat. Cool on wire racks.
***5 dozen
Ingredients:
2 cups (4 sticks) butter-softened
1 & 3/4 cups powdered sugar, divided
3 & 1/2 cup flour
1/2 cup cornstarch
1 & 1/2 cup chopped pecans, toasted
Directions:
1. Preheat oven tpo 350 degrees. Lightly coat baking sheets.
2. Beat butter and 1 cup of the powdered sugar with a mixer until light and fluffy. Add the flour and cornstarch, mixing well. Stir in nuts.
3. Roll dough into 1 " balls, and place 2" apart on baking sheets. Flatten balls slightly with the bottom of a glass.
4. Bake 13 minutes, or until centers are set, then cool on baking sheets 5 minutes. Add warm cookies, 1 at a time, to remaining powdered sugar, turning evenly to coat. Cool on wire racks.
***5 dozen
Red Velvet Bars (Easy)
I haven't met anyone that doesn't like red velvet cake. But when you don't have the time to make it from scratch....try this...it's sooooo easy.
Ingredients:
1 box (18 ox) german chocolate cake mix
1 stick of butter
1 egg
1 ounce red food coloring
16 ounces cream cheese, softened
1/2 cup sugar
2 eggs
1 tsp vanilla
Directions:
1. Preheat oven ro 350 degrees, spray 13 x 9 baking pan.
2. Beat cake mix, butter, egg, and food coloring. Press into pan and set aside.
3. In a bowl, beat cream cheese and sugar on medium speed until creamy. Add eggs and vanilla, beat to combine. Spread over cake layer in pan.
4. Bake 40 to 45 minutes or until it starts to pull away from sides. Let cool completely, then cut into bars.
Ingredients:
1 box (18 ox) german chocolate cake mix
1 stick of butter
1 egg
1 ounce red food coloring
16 ounces cream cheese, softened
1/2 cup sugar
2 eggs
1 tsp vanilla
Directions:
1. Preheat oven ro 350 degrees, spray 13 x 9 baking pan.
2. Beat cake mix, butter, egg, and food coloring. Press into pan and set aside.
3. In a bowl, beat cream cheese and sugar on medium speed until creamy. Add eggs and vanilla, beat to combine. Spread over cake layer in pan.
4. Bake 40 to 45 minutes or until it starts to pull away from sides. Let cool completely, then cut into bars.
S'mores Bars
Anything that reminds me of s'mores I will definetly try. And these bar didn't disappoint.
Ingredients:
9 whole graham crackers
1 (19 oz) pkg chocolate brownie mix, prepared, but not baked
2 cups mini marshmallows
1 cup semi sweet chocolate chips
1/2 cup chopped roasted peanuts
Directions:
1. Preheat oven to 350 degrees and spray a 13 x9 pan
2. Arrange graham crackers in a single layer in bottom of pan, breaking crackers as necessary to cover.
3. Spread prepared brownie batter evenly over crackers, and bake for 25 minutes.
4. Remove pan from oven, and sprinkle with marshamallows, chocolate chips and peanuts. Bake for 5 minutes or until marshmallows begin to melt. Cool completely on wire rack before cutting.
***12-15 servings
Ingredients:
9 whole graham crackers
1 (19 oz) pkg chocolate brownie mix, prepared, but not baked
2 cups mini marshmallows
1 cup semi sweet chocolate chips
1/2 cup chopped roasted peanuts
Directions:
1. Preheat oven to 350 degrees and spray a 13 x9 pan
2. Arrange graham crackers in a single layer in bottom of pan, breaking crackers as necessary to cover.
3. Spread prepared brownie batter evenly over crackers, and bake for 25 minutes.
4. Remove pan from oven, and sprinkle with marshamallows, chocolate chips and peanuts. Bake for 5 minutes or until marshmallows begin to melt. Cool completely on wire rack before cutting.
***12-15 servings
Pumpkin Dumplings
These make a great appetizer of dessert, and so easy to make.
Ingredients:
1 can (15 oz) pumpkin
1/4 cup granulated sugar
2 tbl light brown sugar
2 tbl honey
3/4 tsp pumpkin pie spice
1/2 pkg won ton wrappers
vegetable oil
powdered sugar
Directions:
1. Stir together the first 5 ingredients in medium bowl.
2. Arrange 1 won ton wrapper on clean flat surface (cover remaining wrappers with plastic
wrap or damp towel to prevent drying out).
3. Lightly moisten edges of wrapper with water. Place about 2 tsp of pumpkin mixture and
forming a triangle-fold in half. Press edges to seal, removing any air pockets. Repeat.
4. Heat fryer to 375 degrees and fry 3 at a time about 20 seconds or until golden brown
and edges are crisp. Drain on paper towels. Sprinkle with powdered sugar and serve
immediately.
***makes 30
Ingredients:
1 can (15 oz) pumpkin
1/4 cup granulated sugar
2 tbl light brown sugar
2 tbl honey
3/4 tsp pumpkin pie spice
1/2 pkg won ton wrappers
vegetable oil
powdered sugar
Directions:
1. Stir together the first 5 ingredients in medium bowl.
2. Arrange 1 won ton wrapper on clean flat surface (cover remaining wrappers with plastic
wrap or damp towel to prevent drying out).
3. Lightly moisten edges of wrapper with water. Place about 2 tsp of pumpkin mixture and
forming a triangle-fold in half. Press edges to seal, removing any air pockets. Repeat.
4. Heat fryer to 375 degrees and fry 3 at a time about 20 seconds or until golden brown
and edges are crisp. Drain on paper towels. Sprinkle with powdered sugar and serve
immediately.
***makes 30
Eggnog Cupcakes
I found this recipe this past holiday season, and I'm glad I did. They sure are delicious, and you can decorate them as you like.
Ingredients for cupcakes:
1 yellow cake mix
1/3 cup oil
1 & 1/3 cup eggnog
3 eggs
1/2 tsp grated nutmeg
Directions for cupcakes:
1. Combine all ingredients in a large mixing bowl. Mix on high with mixer for 2 minutes.
2. Pour into cupcake tins lined with papers. Bake at 350 degrees for 14-18 minutes, until done.
Let cool completely, then frost, and decorate or dust with nutmeg for garnish.
Ingredients for frosting:
3 cups confectioners sugar
1/4 cup butter, softened
1/3 cp eggnog
Directions for frosting:
1. Beat powdered sugar and butter in mixing bowl until well blended. Gradually beat in eggnog
until smooth.
Ingredients for cupcakes:
1 yellow cake mix
1/3 cup oil
1 & 1/3 cup eggnog
3 eggs
1/2 tsp grated nutmeg
Directions for cupcakes:
1. Combine all ingredients in a large mixing bowl. Mix on high with mixer for 2 minutes.
2. Pour into cupcake tins lined with papers. Bake at 350 degrees for 14-18 minutes, until done.
Let cool completely, then frost, and decorate or dust with nutmeg for garnish.
Ingredients for frosting:
3 cups confectioners sugar
1/4 cup butter, softened
1/3 cp eggnog
Directions for frosting:
1. Beat powdered sugar and butter in mixing bowl until well blended. Gradually beat in eggnog
until smooth.
Crispy & sweet Pumpkin Dumplings
This is a unique/tasty use for pumpkin, and is great for a party.
Ingredients:
1 can (15 0z) can pumpkin
1/4 cup granulated sugar
2 tbl light brown sugar
2 tbl honey
3/4 tsp pumpkin pie spice
1/2 (16 0z)pkg wonton wrappers
vegetable oil
powdered sugar
Directions:
1. Stir together first 5 ingredients in a medium bowl.
2. Arrange 1 wonton wrapper (cover remaining wrappers with plastic wrap or damp towel
to prevent drying out). Lightly moisten edges of wrapper with water. Place about 2 tsp
pumpkin mixture, forming a triangle, fold in half. Press edges to seal , removing any air
pockets. Repeat.
3. Heat fryer to 375 degrees and fry 3 at a time about 20 seconds or until golden brown and
edgesare crisp. Drain on paper towels. Sprinke with powdered sugar and serve immediately.
***#30
Ingredients:
1 can (15 0z) can pumpkin
1/4 cup granulated sugar
2 tbl light brown sugar
2 tbl honey
3/4 tsp pumpkin pie spice
1/2 (16 0z)pkg wonton wrappers
vegetable oil
powdered sugar
Directions:
1. Stir together first 5 ingredients in a medium bowl.
2. Arrange 1 wonton wrapper (cover remaining wrappers with plastic wrap or damp towel
to prevent drying out). Lightly moisten edges of wrapper with water. Place about 2 tsp
pumpkin mixture, forming a triangle, fold in half. Press edges to seal , removing any air
pockets. Repeat.
3. Heat fryer to 375 degrees and fry 3 at a time about 20 seconds or until golden brown and
edgesare crisp. Drain on paper towels. Sprinke with powdered sugar and serve immediately.
***#30
Miniature Party Cakes
These little morsels are very versitile in their use. Great for birthdays, showers, holidays...etc.
Ingredients:
2 large eggs, separated
6 tbl butter, melted and cooled
1 cup sugar
1/2 cup unsweetened cocoa
4 tbl boiling water
1/2 cup all purpose flour
1/4 tsp salt
3/4 cup chop walnuts
1 tbl vanilla
1/4 cup dried cherries chopped (opt)
powdered sugar
Directions:
1.Preheat oven to 350 degrees...grease and flour mini muffin tins.
2. Mix egg yokes, butter and sugar by hand or mixer. Dissolve cocoa in boiling water
and add to butter mixture.
3.Sift flour and salt together, add to wet mixture until mixed. Add walnuts, vanilla, and
cherries. Beat egg whites until almost stiff, fold into mixture.
4. Pour into prepared pans. Bake 12 - 15 minutes (center should be slightly gooey). Cool
slightly, then remove from tins.
5. Dust with powdered sugar while still warm.
Ingredients:
2 large eggs, separated
6 tbl butter, melted and cooled
1 cup sugar
1/2 cup unsweetened cocoa
4 tbl boiling water
1/2 cup all purpose flour
1/4 tsp salt
3/4 cup chop walnuts
1 tbl vanilla
1/4 cup dried cherries chopped (opt)
powdered sugar
Directions:
1.Preheat oven to 350 degrees...grease and flour mini muffin tins.
2. Mix egg yokes, butter and sugar by hand or mixer. Dissolve cocoa in boiling water
and add to butter mixture.
3.Sift flour and salt together, add to wet mixture until mixed. Add walnuts, vanilla, and
cherries. Beat egg whites until almost stiff, fold into mixture.
4. Pour into prepared pans. Bake 12 - 15 minutes (center should be slightly gooey). Cool
slightly, then remove from tins.
5. Dust with powdered sugar while still warm.
Sweet Potato Pudding
Here is a perfect dessert for this time of year. Make sure to leave room to enjoy this tasty treat.
Ingredients:
1 & 1/2 pound sweet potatoes (about 1 -2 large)
3 eggs, lightly beaten
1 cup half and half
1/2 cup sugar
1/4 cup dark corn syrup
1/4 cup yellow cornmeal
2 tbl butter, melted
1 tbl vanilla
1/2 tsp nutmeg
1/4 tsp salt
3/4 cup flaked coconut
3/4 cup chopped pecans
Directions:
1. Preheat oven to 300 degrees, lightly grease a 2 quart square baking dish.
2. Peel and coarsely shred the sweet potatoes ( about 4 cups). In a large bowl, combine eggs, half and half, sugar, corn syrup, cornmeal, butter, vanilla, nutmeg, and salt. Stir in the sweet potatoes and 1/2 cup of the coconut and pecans (combined). Transfer to dish (if desired at this point, cover and chill up to 2 hours).
3. Bake uncovered 1 hour. Sprinkle with remaining coconut and pecans. Bake uncovered for an additional 30 minutes more, or until a knife inserted near center comes out clean.
4. Cool about 30 minutes on a wire rack before serving...serv warm.
***9 servings
Ingredients:
1 & 1/2 pound sweet potatoes (about 1 -2 large)
3 eggs, lightly beaten
1 cup half and half
1/2 cup sugar
1/4 cup dark corn syrup
1/4 cup yellow cornmeal
2 tbl butter, melted
1 tbl vanilla
1/2 tsp nutmeg
1/4 tsp salt
3/4 cup flaked coconut
3/4 cup chopped pecans
Directions:
1. Preheat oven to 300 degrees, lightly grease a 2 quart square baking dish.
2. Peel and coarsely shred the sweet potatoes ( about 4 cups). In a large bowl, combine eggs, half and half, sugar, corn syrup, cornmeal, butter, vanilla, nutmeg, and salt. Stir in the sweet potatoes and 1/2 cup of the coconut and pecans (combined). Transfer to dish (if desired at this point, cover and chill up to 2 hours).
3. Bake uncovered 1 hour. Sprinkle with remaining coconut and pecans. Bake uncovered for an additional 30 minutes more, or until a knife inserted near center comes out clean.
4. Cool about 30 minutes on a wire rack before serving...serv warm.
***9 servings
Brown Sugar Pecan Coffee Cake
I like anything with pecans, and this is no exception...great as dessert or a Sunday brunch.
Ingredients:
2 cups all purpose flour
2 cups firmly packed light brown sugar
3/4 cup butter, cubed
1 cup sour cream
1 large egg, lightly beaten
1 tsp baking soda
3 tbl granulated sugar
1 tsp ground cinnamon
1 cup chop pecans
Directions:
1. Preheat oven to 350 degrees, grease a 13 x 9 pan.
2. Stir together the flour and brown sugar in large bowl. Cut 3/4 cup of the butter into the flour
mixture with pastry blender or 2 forks until crumbly.
3. Press 2 & 3/4 cup of the crumb mixture evenly on bottom of prepared pan.
4. Stir together the sour cream, egg, and baking soda, and add to the remaining crumb mixture,
stirring just unitl dry ingredients are moistened.
4. Stir together the granulated sugar and cinnamon. Pour sour cream mixture over crumb crust in pan, and sprinkle evenly with cinnamon mixture and pecans.
5. Bake 25 to 30 minutes till done (toothpick test).
Ingredients:
2 cups all purpose flour
2 cups firmly packed light brown sugar
3/4 cup butter, cubed
1 cup sour cream
1 large egg, lightly beaten
1 tsp baking soda
3 tbl granulated sugar
1 tsp ground cinnamon
1 cup chop pecans
Directions:
1. Preheat oven to 350 degrees, grease a 13 x 9 pan.
2. Stir together the flour and brown sugar in large bowl. Cut 3/4 cup of the butter into the flour
mixture with pastry blender or 2 forks until crumbly.
3. Press 2 & 3/4 cup of the crumb mixture evenly on bottom of prepared pan.
4. Stir together the sour cream, egg, and baking soda, and add to the remaining crumb mixture,
stirring just unitl dry ingredients are moistened.
4. Stir together the granulated sugar and cinnamon. Pour sour cream mixture over crumb crust in pan, and sprinkle evenly with cinnamon mixture and pecans.
5. Bake 25 to 30 minutes till done (toothpick test).
Pumpkin Cream Cupcakes
Great dessert for this time of year....anytime really, because who doesn't like cupcakes.
Ingredients:
1 pkg (2 layer size) spice cake mix
1 pkg (3-4 oz) vanilla instant pudding
1 cp canned pumpkin
1 pkg (8 oz) cream cheese-softened
1/4 cp sugar
1 egg
Directions:
1. Preheat oven to 350 degrees and line 24 muffin cups with paper liners.
2. Prepare cake batter as directed on package. Add dry pudding mix and pumpkin, mixing well.
3. Spoon into muffin cups.
4. Beat cream cheese with mixer until creamy. Blend in sugar and egg, spoon over batter. Swirl gently with small spoon.
5. Bake for 18 to 21 minutes (toothpick test). Cool 5 minutes, then remove to wire racks to cool completely.
***can stir 1/4 tsp ground nutmeg into 1 & 1/2 cup thawed cool whip - then dolop on top of cupcakes.
***makes 24
Ingredients:
1 pkg (2 layer size) spice cake mix
1 pkg (3-4 oz) vanilla instant pudding
1 cp canned pumpkin
1 pkg (8 oz) cream cheese-softened
1/4 cp sugar
1 egg
Directions:
1. Preheat oven to 350 degrees and line 24 muffin cups with paper liners.
2. Prepare cake batter as directed on package. Add dry pudding mix and pumpkin, mixing well.
3. Spoon into muffin cups.
4. Beat cream cheese with mixer until creamy. Blend in sugar and egg, spoon over batter. Swirl gently with small spoon.
5. Bake for 18 to 21 minutes (toothpick test). Cool 5 minutes, then remove to wire racks to cool completely.
***can stir 1/4 tsp ground nutmeg into 1 & 1/2 cup thawed cool whip - then dolop on top of cupcakes.
***makes 24
Chocolate Raspberry Turnovers
Thank goodness for refrigerated crescent rolls. There is so much you can do with them these days...from appetizers to desserts. This recipe is a dessert to die for.
Ingredients:
1 pkg. (1 cup) fresh raspberries
3/4 cup bittersweet or semisweet chocolate chips
1/2 cup seedless raspberry jam
2 tubes (8 oz each) refrigerated crescent rolls
1 egg
Directions:
1. Preheat oven to 375 degrees. Line 2 baking sheets with non stick foil, or regular foil coated with non stick spray.
2. In medium bowl, combine raspberries, jam, and chocolate chips, stir to mix well, breaking up raspberries slightly and coating the chocolate chips with the jam.
3. On lightly floured surface, unroll 1 tube of dough and separate into 4 rectangles. Pinch together any perforations or holes in dough. Spoon 2 slightly heaping tablespoonfuls onto half of each rectangle.
4. Whisk egg with 1 tbl of water. Brush dough edges with the egg mixture. Fold dough to enclose filling. Seal edges, crimp with fork. Transfer to baking sheet, pierce turnovers 1 or 2 times to vent and brush top with egg wash. Repeat with remaing roll of dough and other ingredients.
5. Bake for 11 minutes until golden brown...cool slightly on wire rack. Best served warm.
***8 servings
***GREAT WITH VANILLA ICE CREAM
Ingredients:
1 pkg. (1 cup) fresh raspberries
3/4 cup bittersweet or semisweet chocolate chips
1/2 cup seedless raspberry jam
2 tubes (8 oz each) refrigerated crescent rolls
1 egg
Directions:
1. Preheat oven to 375 degrees. Line 2 baking sheets with non stick foil, or regular foil coated with non stick spray.
2. In medium bowl, combine raspberries, jam, and chocolate chips, stir to mix well, breaking up raspberries slightly and coating the chocolate chips with the jam.
3. On lightly floured surface, unroll 1 tube of dough and separate into 4 rectangles. Pinch together any perforations or holes in dough. Spoon 2 slightly heaping tablespoonfuls onto half of each rectangle.
4. Whisk egg with 1 tbl of water. Brush dough edges with the egg mixture. Fold dough to enclose filling. Seal edges, crimp with fork. Transfer to baking sheet, pierce turnovers 1 or 2 times to vent and brush top with egg wash. Repeat with remaing roll of dough and other ingredients.
5. Bake for 11 minutes until golden brown...cool slightly on wire rack. Best served warm.
***8 servings
***GREAT WITH VANILLA ICE CREAM
Pistachio Baklava Cups
I absolutely love baklava, but it so time consuming to make. So I don't get to have it as often as I would like. This take on baklava is very easy, but so much easier.
Ingredients:
2 packages ( 1.9 ounce each) mini phylo shells
1/3 cup honey
2 tsp lemon juice
1 cup shelled pistachios
3 tbl sugar
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1 tbl melted butter
Directions:
1. Preheat oven to 350 degrees.
2. Place shells on rimmed baking sheet. Stir together the honey and lemon juice in a small bowl until blended, set aside.
3. Pulse pistachios, sugar, cinnamon, and cloves in food processor just until chopped.
4. Add melted butter and pulse just to distribute.
5. Spoon a rounded teaspoonful into each shell and bake 8 to 10 minutes until lightly browned.
6. Spoon about 1 tsp of honey mixture over hot filling. Cool on baking sheet, on cooling rack.
***makes 30
Ingredients:
2 packages ( 1.9 ounce each) mini phylo shells
1/3 cup honey
2 tsp lemon juice
1 cup shelled pistachios
3 tbl sugar
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1 tbl melted butter
Directions:
1. Preheat oven to 350 degrees.
2. Place shells on rimmed baking sheet. Stir together the honey and lemon juice in a small bowl until blended, set aside.
3. Pulse pistachios, sugar, cinnamon, and cloves in food processor just until chopped.
4. Add melted butter and pulse just to distribute.
5. Spoon a rounded teaspoonful into each shell and bake 8 to 10 minutes until lightly browned.
6. Spoon about 1 tsp of honey mixture over hot filling. Cool on baking sheet, on cooling rack.
***makes 30
Chocolate/Walnut Turnovers
All I can say about these delights is***YUMMY***!!
Ingredients:
2 eggs
1/2 cup part skim ricotta cheese
1/2 plus 1 tbl granulated sugar
2 tsp vanilla
1 tbl cocoa powder
1 tbl all purpose flour
2 ounces semi sweet chocolate, coarsley chopped
2/3 cp chopped walnuts
1 pkg (17.3 oz) puff pastry sheets, thawed
Directions:
1. Preheat oven to 400 degrees.
2. In small bowl, whisk together 1 egg and 1 tbl water-set aside.
3. In large bowl, mix together the ricotta, 1/3 cup of the granulated sugar, vanilla, and remaining egg. Then stir in cocoa powder and flour , then chocolate and the nuts.
4. On lightly floured surface, roll out puff pastry sheets to 12 inch squares. With sharp knife, cut each sheet into 9 equal squares (4 " per side)
5. Spoon 1 & 1/2 tbl chocolate filling into center of 1 square. Brush edges with egg mixture, then fold in half diagonally. Press well to seal edges, transfer to baking sheet....repeat with remaining squares..
6. Brush tops with remaining egg mixture and sprinkle with remaining 1 tbl granulated sugar.
7. Bake for 14 minutes or until lightly browned. Cool on rack.
8. To serve, dust with powdered sugar.
***makes 18
Ingredients:
2 eggs
1/2 cup part skim ricotta cheese
1/2 plus 1 tbl granulated sugar
2 tsp vanilla
1 tbl cocoa powder
1 tbl all purpose flour
2 ounces semi sweet chocolate, coarsley chopped
2/3 cp chopped walnuts
1 pkg (17.3 oz) puff pastry sheets, thawed
Directions:
1. Preheat oven to 400 degrees.
2. In small bowl, whisk together 1 egg and 1 tbl water-set aside.
3. In large bowl, mix together the ricotta, 1/3 cup of the granulated sugar, vanilla, and remaining egg. Then stir in cocoa powder and flour , then chocolate and the nuts.
4. On lightly floured surface, roll out puff pastry sheets to 12 inch squares. With sharp knife, cut each sheet into 9 equal squares (4 " per side)
5. Spoon 1 & 1/2 tbl chocolate filling into center of 1 square. Brush edges with egg mixture, then fold in half diagonally. Press well to seal edges, transfer to baking sheet....repeat with remaining squares..
6. Brush tops with remaining egg mixture and sprinkle with remaining 1 tbl granulated sugar.
7. Bake for 14 minutes or until lightly browned. Cool on rack.
8. To serve, dust with powdered sugar.
***makes 18
Banana Bars
If you like banana bread, you will absolutely love these.
Ingredients:
For bars:
1 cup granulated sugar
1 cup mashed, very ripe bananas (about 2 medium)
1/3 cup vegetable oil
2 eggs
1 cup all purpose flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
For frosting:
1 (3 oz) pkg cream cheese, softened
1/3 cup butter, softened
1 tsp vanilla
2 cups powdered sugar
Directions:
1.Preheat oven to 350 degrees. Grease bottom and sides of 13 x 9 pan.
2. In large bowl, mix granulated sugar, bananas, oil and eggs with a spoon. Stir in flour,
baking powder, baking soda, cinnamon, and salt...then spread in prepared pan.
3. Bake for 25 to 30 minutes (use toothpick test). Cool completely, about 1 hour.
4. Meanwhile, in medium bowl, mix cream cheese, butter, and vanilla with mixer on
medium unitl blended.
5. Gradually beat in the powdered sugar with spoon, scraping bowl as needed, unitl
smooth and spreadable.
6. Spread cooled pastry, then cut into bars..Cut into 24 bars. Store in refrigerator.
Ingredients:
For bars:
1 cup granulated sugar
1 cup mashed, very ripe bananas (about 2 medium)
1/3 cup vegetable oil
2 eggs
1 cup all purpose flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
For frosting:
1 (3 oz) pkg cream cheese, softened
1/3 cup butter, softened
1 tsp vanilla
2 cups powdered sugar
Directions:
1.Preheat oven to 350 degrees. Grease bottom and sides of 13 x 9 pan.
2. In large bowl, mix granulated sugar, bananas, oil and eggs with a spoon. Stir in flour,
baking powder, baking soda, cinnamon, and salt...then spread in prepared pan.
3. Bake for 25 to 30 minutes (use toothpick test). Cool completely, about 1 hour.
4. Meanwhile, in medium bowl, mix cream cheese, butter, and vanilla with mixer on
medium unitl blended.
5. Gradually beat in the powdered sugar with spoon, scraping bowl as needed, unitl
smooth and spreadable.
6. Spread cooled pastry, then cut into bars..Cut into 24 bars. Store in refrigerator.
Apple Pockets
This dessert is so easy, yet very impressive...sure to be a pleaser all around.
Ingredients:
1 (15 oz) box refrigerated pie crusts, softened per package directions.
2 cups peeled, dices apples or 1 (21 oz) can apple pie filling
1/3 cup sugar
1 tbl all purpose flour
1 & 1/2 tsp of cinnamon
1 jar caramel tooping (optional)
Directions:
1. Preheat oven to 400 degrees-ungreased cookie sheet
2. Unroll pie crust & place on cutting board. Cut each crust into quarters (making 8 wedges)
3. In large bowl, combine apples, sugar, flour & cinnamon...mix well.
4. Top half of each wedge with 1/3 cup of apple mixture, fold top over filling. With fork press
edges to seal. Place on baking sheet and cut small slits in top of each pastry.
5. Bake for 15 minutes, or until light golden in color. Serve warm and drizzle with caramel topping (optional)
**serves 8
*** Great with vanilla ice cream.
Ingredients:
1 (15 oz) box refrigerated pie crusts, softened per package directions.
2 cups peeled, dices apples or 1 (21 oz) can apple pie filling
1/3 cup sugar
1 tbl all purpose flour
1 & 1/2 tsp of cinnamon
1 jar caramel tooping (optional)
Directions:
1. Preheat oven to 400 degrees-ungreased cookie sheet
2. Unroll pie crust & place on cutting board. Cut each crust into quarters (making 8 wedges)
3. In large bowl, combine apples, sugar, flour & cinnamon...mix well.
4. Top half of each wedge with 1/3 cup of apple mixture, fold top over filling. With fork press
edges to seal. Place on baking sheet and cut small slits in top of each pastry.
5. Bake for 15 minutes, or until light golden in color. Serve warm and drizzle with caramel topping (optional)
**serves 8
*** Great with vanilla ice cream.
Honey Cakes
This is a really nice "company" dessert, just to sit around and chit chat with coffee. It would be great to have for the holidays, or to give as homemade gifts.
Ingredients:
2 & 1/2 cups of all purpose flour
1 cup sugar
1 cup sour cream
1 cup honey
2 eggs
2 tbl veggie oil
1 tsp baking soda
1 1/2 tsp pumpkin pie spice
2 tbl sliced almonds
Directions:
1.Preheat oven to 350 degrees, grease and flour 2, 9 x 5 loaf pans.
2. In large bowl, combine all ingredients, except almonds, and beat well.
3. Pour equally into the prepared pans. Bake loaves halfway (about 25 minutes), then sprinkle with the almonds (doing it this way, will keep the almonds from sinking).
4. Bake for a total of 45-55 minutes (tooth pick test). Allow to cool 10 minutes, then remove to wire rack to cool completely.
Ingredients:
2 & 1/2 cups of all purpose flour
1 cup sugar
1 cup sour cream
1 cup honey
2 eggs
2 tbl veggie oil
1 tsp baking soda
1 1/2 tsp pumpkin pie spice
2 tbl sliced almonds
Directions:
1.Preheat oven to 350 degrees, grease and flour 2, 9 x 5 loaf pans.
2. In large bowl, combine all ingredients, except almonds, and beat well.
3. Pour equally into the prepared pans. Bake loaves halfway (about 25 minutes), then sprinkle with the almonds (doing it this way, will keep the almonds from sinking).
4. Bake for a total of 45-55 minutes (tooth pick test). Allow to cool 10 minutes, then remove to wire rack to cool completely.
Granny Smith Applesauce Squares
This dessert is so great, you can't eat just one...I bet. Great with coffee or tea.
Ingredients:
1/4 cup margarine
2/3 cup brown sugar
1 egg
1 cup applesauce
1 cup Granny Smith apples with skin diced small
1 cup all purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp pumpkin pie spice
1 & 1/2 cups of powdered sugar
3 tbl milk
1 tsp vanilla
Directions:
1. Preheat oven to 350 degrees and grease a 9x13 pan
2. Mix together margarine, brown sugar and egg until smooth.
3. Stir in applesauce and chopped apples into mixture.
4. Add flour, baking powder, salt, and pumpkin pie spice...mixing until well blended.
5. Pour into prepared pan and bake 25 minutes or until edges are browned. Cool on rack.
6. In bowl, mix powdered sugar and margarine, stir in vanilla and milk until smooth.
7. Spread over bars before cutting into 20 bars.
Ingredients:
1/4 cup margarine
2/3 cup brown sugar
1 egg
1 cup applesauce
1 cup Granny Smith apples with skin diced small
1 cup all purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp pumpkin pie spice
1 & 1/2 cups of powdered sugar
3 tbl milk
1 tsp vanilla
Directions:
1. Preheat oven to 350 degrees and grease a 9x13 pan
2. Mix together margarine, brown sugar and egg until smooth.
3. Stir in applesauce and chopped apples into mixture.
4. Add flour, baking powder, salt, and pumpkin pie spice...mixing until well blended.
5. Pour into prepared pan and bake 25 minutes or until edges are browned. Cool on rack.
6. In bowl, mix powdered sugar and margarine, stir in vanilla and milk until smooth.
7. Spread over bars before cutting into 20 bars.
Crispy Apple Rings
This tasty treat is something way better to snack on than potato chips...I love them.
Ingredients:
1 cup all purpose flour
1 & 1/2 tsp baking powder
4 tbl sugar, divided
1/2 tsp salt
3/4 cup milk
1 egg
3/4 cup veggie oil
4 large apples, peeled, cored and sliced into 1/4 inch slices (rings)
2 tsp cinnamon
Directions:
1. In large bowl, combine flour, baking powder, 2 tlb of the sugar and the salt-mixing well.
2. Add the milk and eggs, beating until well blended.
3. In large, deep skillet, heat oil over medium high heat. Dip apple rings in batter and place in skillet and cook in batches for 2 to 3 minutes per side, until golden. Drain on paper towel lined platter.
4. In small bowl, combine the cinnamon and remaining 2 tbl of sugar-mix well. Then sprinkle over apple rings...serve immediatedly
***makes approx, 36
Ingredients:
1 cup all purpose flour
1 & 1/2 tsp baking powder
4 tbl sugar, divided
1/2 tsp salt
3/4 cup milk
1 egg
3/4 cup veggie oil
4 large apples, peeled, cored and sliced into 1/4 inch slices (rings)
2 tsp cinnamon
Directions:
1. In large bowl, combine flour, baking powder, 2 tlb of the sugar and the salt-mixing well.
2. Add the milk and eggs, beating until well blended.
3. In large, deep skillet, heat oil over medium high heat. Dip apple rings in batter and place in skillet and cook in batches for 2 to 3 minutes per side, until golden. Drain on paper towel lined platter.
4. In small bowl, combine the cinnamon and remaining 2 tbl of sugar-mix well. Then sprinkle over apple rings...serve immediatedly
***makes approx, 36
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