Showing posts with label Desert. Show all posts
Showing posts with label Desert. Show all posts

Saturday, June 27, 2020

Muddy Buddies (aka Puppy Chow)

A fun treat kids love to eat and easy to make too!

Ingredients:
1 C. peanut butter
1 C. chocolate chips
2 T. butter or margarine
1 t. vanilla
1 box Rice Chex Cereal, 9 cups
2 C. powdered sugar

Directions:
  1. Melt together peanut butter, chocolate chops, vanilla, and butter.
  2. Pour over cereal
  3. Pour mixture into a plastic bag with the sugar.
  4. Shake to coat well.
  5. Store in an airtight container.
Prep time:  10 minutes
# of Servings:  a lot!

Friday, June 26, 2020

Date Nut Bread

Ingredients:
1/2 C. butter or margarine
2 C. boiling water
2 t. baking soda
1 C. chopped walnuts
1 C. chopped dates
1 C. packed brown sugar
1 C. granulated sugar
2 eggs
1 t. vanilla
4 C. flour, sifted

Directions:
  1. Preheat oven to 300 degrees F.
  2. Combine water, baking soda, nuts, and dates in a sauce pan.
  3. Cook, stirring constantly for about 4 minutes.
  4. Set aside to cool.
  5. Cream together butter and both sugars
  6. Add eggs and vanilla and beat until fluffy.
  7. Add flour and date mixture.  Mix well.
  8. Grease and flour baking pans.
  9. Bake for 1 1/4 to 1 1/2 hours, until cake tester comes out clean.
  10. Remove from pans and let cool

Tuesday, October 28, 2014

Cinnamon Crumb Muffins

INGREDIENTS
2 c. plus ⅓ c. flour, divided
⅔ c. plus ¼ c. sugar, divided
1 ½ t. baking powder
½ t. baking soda
¼ t. ground nutmeg
1 c. chunky applesauce
¼ c. milk
¼ c. vegetable oil
1 egg, lightly beaten
4 t. cinnamon extract
¼ c. butter, melted

DIRECTIONS
  1. Preheat oven to 400°F. Lightly grease 12 muffin cups or line with paper baking cups. Set aside. Mix 2 cups flour, ⅔ cup sugar, baking powder, baking soda and nutmeg in large bowl. Mix applesauce, milk, oil, egg and cinnamon extract in medium bowl. Add to flour mixture; stir just until dry ingredients are moistened.
  2. Spoon batter into prepared muffin cups, filling each cup ⅔ full. Mix remaining ⅓ cup flour, remaining ¼ cup sugar and butter. Sprinkle over batter.
  3. Bake 18 to 20 minutes or until toothpick inserted in center of muffins comes out clean. Serve warm.

Chocolate-Peppermint Layer Cake

Ingredients:
1 (18 ¼ -oz.) package dark-chocolate fudge-cake mix
1¼ c. water
½ c. light mayonnaise
¾ c. fat-free egg substitute
¾ t. peppermint extract

2 (12-oz.) container frozen fat-free whipped topping, thawed

Directions:
  1. Preheat the oven to 350 F.  Spray 2 (9-inch) round cake pans with nonstick spray.
  2. With an electric mixer on low speed, beat the cake mix, water, mayonnaise, egg substitute, and peppermint extract in a large bowl until blended, about 1 minute.  With the mixer on medium-high speed, beat until fluffy, about 2 minutes.  Spread the batter evenly in the pans.  Bake until a toothpick inserted into the center of each cake comes out clean, 25-30 minutes.  Cool in the pans on a rack 15 minutes.  Remove from the pans and cool completely on the rack.
  3. With a large serrated knife, slice each cake in half horizontally to make a total of 4 layers.
  4. Place 1 layer, cut side up, on a serving plate.  Spread the top with 1 cup of the whipped topping.  Repeat with the remaining 3 layers and whipped topping.


Serves 16

Thursday, July 31, 2014

Pumpkin Bread

Years ago I found a wonderful Pumpkin Bread recipe.  After a couple of moves, the recipe has gone missing.  I'm still searching for the missing recipe since I don't have it memorized.

Ingredients:
4 eggs
3 c. sugar
1 c. raisins
1 1/2 t. salt
2 t. cinnamon
2 c. pumpkin (1 can)
2 t. baking soda
1 t. nutmeg
1 c. pecans
3 1/3 c. flour
1 c. vegetable oil
2/3 c. water or orange juice

Directions:
  1. Mix sugar, eggs, salt, oil, and pumpkin.
  2. Sift flour, soda and spices.
  3. Add water and flour to mix.
  4. Stir in nuts and raisins.
  5. Bake at 350 degrees for 1 hour in greased and floured baking pans.

Wednesday, May 7, 2014

Jell-o Popsicles



Ingredients:
1 small box Jell-o gelatin (any flavor) 
1 C. boiling water 
1/3 C. sugar
1 1/3 C. cold water 

Directions:
  1. Add gelatin and sugar to boiling water.
  2. Stir until powder dissolves
  3. Add cold water and stir.
  4. Pour into popsicle molds
  5. Freeze 6-8 hours


Wednesday, December 18, 2013

Cinnamon Apple Pecan Squares

Ingredients:
3/4 cup firmly packed brown sugar 
1/4 cup (1/2 stick) butter, melted 
1 tablespoon Cinnamon Extract  
1/2 teaspoon Pure Vanilla Extract  
1 egg 
3/4 cup flour 
1 teaspoon baking powder 
1 cup chopped pecans
1/2 cup finely chopped peeled apple 

Directions:
  1. Preheat oven to 350°F. 
  2. Mix sugar, butter and extracts in large bowl until well blended. 
  3. Stir in egg. 
  4. Add flour and baking powder; mix well. 
  5. Stir in pecans and apples.
  6. Spread in greased 8-inch square pan.
  7. Bake 25 minutes or until toothpick inserted in center comes out clean. 
  8. Cool in pan on wire rack. 
  9. Cut into 16 squares.

Note:  1 cup chopped walnuts can be substituted for the pecans if desired.

Tuesday, December 17, 2013

Almond Apple Bars

Crust ingredients:
1 1/4 C. all purpose flour 
1/2 t. kosher salt (or 1/4 t. table salt) 
3 oz. cream cheese, softened at room temp. 
2 oz. (4 T.) unsalted butter, softened at room temp. 
1/4 t. pure almond extract 
1/4 t. pure vanilla extract 
1/4 C. granulated sugar 
1/4 C. light brown sugar 
1/3 C. almonds, finely chopped

Topping ingredients:
2 T. all purpose flour 
2 T. granulated sugar 
2 T. light brown sugar 
1/4 C. almonds, coarsely chopped

Filling ingredients:
5 oz. cream cheese, softened at room temp. 
1/2 C. granulated sugar 
1 large egg 
1 T. freshly squeezed lemon juice 
pinch of salt 
2-3 medium (~ 1 lb) Granny Smith apples, peeled, cored & cut into thin slices

Directions:
  1. Preheat oven to 350°F. 
  2. Line a 9x9 inch square baking pan with parchment. 
  3. Butter the parchment.
To make the crust:
  1. Sift flour and salt. 
  2. Set aside dry ingredients.
  3. In the bowl of a stand mixer, beat the cream cheese and butter on medium speed until smooth, about 1-2 minutes. 
  4. Add the almond and vanilla extracts and beat on medium until smooth, about 1 minute. 
  5. Add the granulated and brown sugars and beat on medium speed until blended, scraping down the sides of the bowl once or twice.
  6. On low speed, mix in the flour-salt mixture and the 1/3 cup of finely chopped almonds just until the dough comes together. It should be crumbly.
  7. Reserve about 2/3 cup of the crust mixture (for the topping). 
  8. Press the remaining dough evenly into the bottom of the prepared pan. 
  9. Prick the dough all over with a fork. Bake until light golden, about 16-18 minutes. 
  10. Remove crust from the oven.
To make the topping:
  1. While the crust bakes, make the topping by adding the flour, granulated and brown sugars to the reserved dough. 
  2. Mix until well combined. It should be crumbly. 
  3. Set aside topping and 1/4 cup coarsely chopped almonds while you make the filling.
To make the filling:
  1. In a large mixing bowl, beat the cream cheese and sugar until smooth. 
  2. Beat in the egg, lemon juice and salt until well mixed.
To assemble:
  1. Arrange the apple slices over your baked crust. 
  2. Pour the cream cheese filling over the apples and gently spread the filling to cover. 
  3. Crumble the topping over the filling. 
  4. Sprinkle with the almonds. 
  5. Bake until light golden brown, about 45-50 minutes. 
  6. Let the bars cool in the pan for about 30 minutes. 
Makes one 9x9 inch square pan

Monday, March 11, 2013

Buttercream Frosting

Ingredients:
1/2 cup solid vegetable shortening
1/2 cup butter or margarine
1 tsp. vanilla extract
4 cups sifted confectioner's sugar
2 Tbsp. milk
 
Directions:
  1. Cream butter and shortening with electric mixer.
  2. Add vanilla.
  3. Gradually add sugar one cup at a time., beating well on medium speed.
  4. Scrape sides and bottom of bowl often.
  5. When all sugar has been mixed in, icing will appear dry.
  6. Add milk and beat at medium speed until light and fluffy.
  7. Keep icing covered with a damp cloth until ready to use.

Yield:  3 cups
Refrigerate in an airtight container, can be stored 2 weeks.