Butter Pecan Cookies

 

Ingredients:

1½ c. pecan halves

1 c. unsalted butter melted and cooled until no longer warm

1¼ c. dark brown sugar tightly packed

½ c. granulated sugar

1 large egg + 1 egg yolk, room temperature

1½ t. vanilla extract

3 c. all purpose flour

1 t. cornstarch

¾ t. baking soda

½ t. baking powder

¾ t. salt

½ c. Heath Toffee bits, optional

Directions:

Toast Pecans (optional)

1. Preheat oven to 350°F and line a cookie sheet with parchment paper.
2. Spread pecan halves evenly over cookie sheet and bake on 350°F (175°C) for 3-5 minutes.
3. Remove from oven (do not turn off your oven) and set aside while you prepare your cookie dough.

Cookie Dough

1. In a large bowl, combine melted butter and sugars. Stir well.
2. Add egg, egg yolk, and vanilla extract and stir until well-combined.
3. In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
4. Gradually add flour mixture to wet ingredients until completely combined.
5. Coarsely chop your pecans then stir in the pecans and toffee bits until combined.
6. Line cookie sheets with parchment paper and drop cookie dough by heaping 1½ Tablespoon onto prepared cookie sheet, spacing at least 2" apart.
7. Transfer to 350°F oven and bake for 10-12 minutes. Cookies should still look soft/slightly under-done in the centers.
8. Allow cookies to cool completely on baking sheet and they will finish baking through as they cool.

Tip:  If you cannot find toffee pieces for baking at your local store, two 1.4 oz. Heath bars can be chopped up for approximately ½ cup.

Salted Caramel No-Bake Pie

Ingredients:

1 (6-oz,) pre-made graham cracker crust or pecan crust

8 oz. cream cheese, room temperature

½ c. powdered sugar

½ t. vanilla extract

1 (3.4-oz.) box instant vanilla pudding

1½ c. half & half cream

½ c. jarred salted caramel sauce

4 oz. whipped topping

Additional salted caramel and 2 tablespoons of chopped pecans for garnish

Directions:

1. In a large mixing bowl, with a hand mixer on low, beat together the cream cheese, powdered sugar, and vanilla extract for 2 to 3 minutes or until creamy and smooth.
2. Spread the cream cheese mixture evenly onto the bottom of the prepared pie crust. 
3. Place your pie into the refrigerator to chill while you make your next layer.
4. In another large bowl, beat together, on medium speed, the instant vanilla pudding and 1½ cups half & half for 2 minutes. 
5. Fold the salted caramel into the vanilla pudding until evenly incorporated. 
6. Spread the salted caramel pudding layer evenly over the cream cheese layer.
7. On top of the caramel layer, spread the whipped cream topping. 
8. Garnish with an extra drizzle of caramel and chopped pecans.
9. Refrigerate your salted caramel pie for 4 hours, or up to overnight, before slicing and serving.

Tip:  If you cannot find jarred salted caramel sauce, you can easily stir ¼ teaspoon salt into your standard caramel sauce.

Sugar Cookie Cheesecake Bars

Ingredients:

16.5 ounce tube of sugar cookie dough, or homemade

1 egg

1 T. vanilla extract

8 oz. cream cheese, at room temperature

Directions:

1. Preheat oven to 350° F
2. Prepare baking dish with non-stick spray
3. In a mixing bowl, combine the cream cheese, vanilla extract, and egg mixing on slow speed. 
4. Press half of the sugar cookie dough to the bottom of the baking dish for the crust.
5. Pour the cream cheesecake mixture over the sugar cookie crust
6. Using the remaining sugar cookie dough, create flattened chunks of dough and place them evenly over the top of the cheesecake mixture.
7. Bake for 30 minutes or just until the sugar cookie shows a golden color.
8. Let cool for at least an hour. 
9. Cut into squares once cooled and serve!
10. Refrigerate any leftovers.

Oatmeal Raisin Cookies

Instructions:

1 c. unsalted butter, softened to room temperature

1 c. packed light or dark brown sugar

¼ c. granulated sugar

2 large eggs

2 t. pure vanilla extract

1 T. unsulphured or dark molasses (do not use blackstrap)

1⅔ c. all-purpose flour

1 t. baking soda

1½ t. ground cinnamon

½ t. salt

3 c. old-fashioned whole rolled oats

1 c. raisins

½ c. chopped toasted walnuts, optional

Directions:

1. Cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. 
2. Add the eggs and mix on high until combined, about 1 minute. 
3. Scrape down the sides and bottom of the bowl as needed. 
4. Add the vanilla and molasses and mix on high until combined. Set aside.
5. In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. 
6. Add to the wet ingredients and mix on low until combined. 
7. Beat in the oats, raisins, and walnuts (if using) on low speed. 
8. Chill the dough for 30-60 minutes in the refrigerator. If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
9. Preheat oven to 350°F (177°C). 
10. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
11. Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. 
12. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft and under-baked. 
13. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.

Pumpkin Pie

Ingredients:

1 (9-inch) unbaked deep-dish pie crust

¾ c. white sugar 

1 t. ground cinnamon 

½ t. salt

½ t. ground ginger

¼ t. ground cloves

2 large eggs

1 (15-oz.) can Libby's 100% Pure Pumpkin

1 (12-oz.) can Nestle Carnation Evaporated Milk

Directions:

1. Preheat the oven to 425° F (220° C).
2. Combine sugar, cinnamon, salt, ginger, and cloves in small bowl.
3. Beat eggs lightly in large bowl.
4. Stir in pumpkin and sugar-spice mixture.
5. Gradually stir in evaporated milk. 
6. Pour into pie shell.
7. Bake in the preheated oven for 15 minutes. 
8. Reduce temperature to 350° F (175° C) and continue to bake until a knife inserted near the center comes out clean, 40 to 50 more minutes. 
9. Remove from the oven and set on a wire rack to cool to room temperature.
10. Serve cooled pie immediately or refrigerate until ready to serve. (Do not freeze as this will cause the crust to separate from the filling.)

Chocolate Cream Pie Filling

This pie filling works very well with the Pecan Pie Crust (pictured above).

Ingredients:

Chocolate Filling

¾ c. granulated sugar

½ t. salt

¼ c. cornstarch

2 c. whole milk

1 c. heavy cream

4 large egg yolks

2 T. unsalted butter

2 (4-ounce) packets semi-sweet baking bars 

2 t. vanilla extract

Topping

1 c. heavy cream

4 T. powdered sugar

½ t. vanilla extract

Chocolate bar, optional

Directions: 

1. Chop the chocolate bars and set aside. 
2. Off heat, combine sugar, salt, and cornstarch in a pot and whisk together. 
3. Add egg yolks, then slowly whisk in milk and cream until smooth. 
4. Place pot on medium-low heat, whisking occasionally and scraping the sides and bottom with a spatula to prevent sticking. 
5. Heat gradually.
6. When mixture starts to thicken, whisk constantly. 
7. Once large bubbles form, reduce heat slightly and whisk for 1 minute until it thickens into pudding. 
8. Remove from heat, whisk for another minute, then add butter and whisk until melted. 
9. Add chocolate and whisk until smooth, then stir in vanilla.
10. Scrape filling into cooled prepared crust and smooth top with a spatula. 
11. Cover with plastic wrap to prevent skin formation. 
12. Refrigerate for at least 8 hours or until set.
13. For the topping, pour heavy cream, powdered sugar, and vanilla into a mixing bowl. Start with 2 tablespoons powdered sugar and increase to sweetness preference. 
14. Use a hand mixer to mix on low speed, then increase to high until medium-to-stiff peaks form, which should take about 2–4 minutes. 
15. Be careful not to overbeat. 
16. Spread the whipped cream over the pie and garnish with chocolate shavings using a vegetable peeler. 
17. For clean slices, warm a sharp knife under hot water, dry it, and slice the pie. Repeat for each cut.

Pecan Pie Crust

 

Ingredients:

1 C. chopped pecans
1 C. flour
½ C. butter, softened

Directions:

1. With a fork, mix together ingredients until crumbly.
2. Press into 9" pie plate.
3. Bake in preheated 300° F oven for 25 minutes.

Note:  This crust works well for chocolate cream, butterscotch, caramel or no-bake cheesecake fillings.

Nilla Wafer Crust

 Ingredients:

60 Nilla wafers

¼ C. granulated sugar

⅓ C. butter, melted

Directions:

1. Preheat oven to 350° F. 
2. Lightly spray a pie plate with cooking spray and set aside.
3. Place Nilla wafers in a food processor and pulse until only crumbs remain. 
4. Transfer crumbs to a medium size bowl and stir in sugar and melted butter.
5. Pres the crumbs firmly into the pie plate and up the sides.
6. Bake for 10 minutes or until edges are just starting to turn golden brown. 
7. Let cool completely on a wire rack before filling.

Peppermint Bark

 

Ingredients:

12 oz. white chocolate, coarsely chopped and divided (6 oz. per layer)

6 oz. semi-sweet or bittersweet chocolate, coarsely chopped

1½ t. vegetable oil or coconut oil, divided (½ t. per layer)

½ t. peppermint extract, divided (¼ t. per layer)

2–3 regular-size candy canes, crushed

Directions:

1. Line the bottom and sides of a 8-inch or 9-inch square baking pan with parchment paper or aluminum foil, smoothing out any wrinkles. 
2. Bottom layer:  Place 6 ounces of white chocolate in a small heatproof bowl or a liquid measuring cup. 
3. Add ½ teaspoon of oil. 
4. Melt in 20-second increments, stirring vigorously with a silicone spatula or spoon after each increment, until completely melted and smooth. *White chocolate and chocolate overheat easily, so it’s important to do this in increments. 
5. Once melted, stir in ¼ teaspoon peppermint extract. 
6. Pour melted white chocolate into the prepared baking pan, and spread into a thin smooth layer. 
7. Place the baking pan in the refrigerator for 10–15 minutes or until almost completely set. If it sets completely, the bark layers could separate. 
8. Middle layer:  Place semi-sweet chocolate in a small heatproof bowl or a liquid measuring cup. 
9. Add 1/2 teaspoon of oil. 
10. Repeat melting, just as you did with the white chocolate. 
11. Once melted, stir in remaining ¼ teaspoon peppermint extract. 
12. Pour all of the semi-sweet chocolate over the white chocolate layer and spread it into a smooth layer. 
13. Place the baking pan back in the refrigerator for 10–15 minutes or until almost completely set.
14. Top layer:  Place the remaining 6 oz. white chocolate in a small heatproof bowl or a liquid measuring cup. 
15. Add last ½ teaspoon of oil. 
16. Repeat melting, just as you did with the other layers. 
17. Pour over the bark layers and spread into a smooth layer. (This layer will not have peppermint extract.) 
18. Sprinkle evenly with crushed candy canes. 
19. To crush, place the unwrapped candy canes in a sealed zipped-top bag and roll or hit with a rolling pin or meat mallet until crushed.
20. Refrigerate the bark until completely set, about 1 hour. 
21. Once hardened, remove from the pan and peel off the foil or parchment. 
22. Break or cut into pieces as large or as small as you want. 
23. If your bark chilled in the refrigerator for longer than 3–4 hours, let it sit at room temperature for 10–15 minutes to slightly soften before breaking/slicing.
24. Cover and store leftover bark in the refrigerator for up to 3 weeks. The bark can be left at room temperature for a few days in colder months, but it gets a little soft.

Butterscotch Treats

Ingredients:

1 - 11 oz. bag butterscotch chips

¼ C. creamy peanut butter

4 C. cornflakes

Directions:

1. Line two baking sheets with parchment paper or wax paper.
2. Place butterscotch chips and peanut butter in a large microwave safe bowl and heat for 30 seconds on high. 
3. Stir, repeating as needed in 30 second increments, until melted and smooth.
4. Carefully stir in the cornflakes until they are coated with the butterscotch mixture.
5. Scoop 1 or 2-tablespoon sized scoops of the mixture onto the prepared cookie sheets. 
6. Chill to set the clusters, then transfer for a tin or serving plate and enjoy.

Fluffy Pudding Pie

Ingredients:

1 6 oz. box of instant pudding

1 C. milk

1 8 oz. tub of Cool Whip, thawed

1 graham cracker or Nilla Wafer crust

Directions:

1. Mix pudding mix with milk.
2. Fold Cool Whip into pudding mixture.
3. Spread mixture into pie crust.
4. Place in freezer for at least an hour prior to serving.

Cracked Sugar Cookies

Ingredients:

1¼ C. sugar

1 C. butter

3 egg yolks

1 tsp. vanilla extract

2½ C. all-purpose flour

1 t. baking soda

½ t. cream of tartar

Directions:

1. Preheat oven to 350° F (180° C). 
2. Lightly grease 2 cookie sheets.
3. Cream together sugar and butter. 
4. Beat in egg yolks and vanilla.
5. Add flour, baking soda, and cream of tartar. Stir.
6. Form dough into walnut size balls and place 2 inches apart on cookie sheet. 
7. Bake 10 to 11 minutes, until tops are cracked and just turning color.

Apple Square Dessert

Ingredients:

1 egg, separated

⅔ C. milk

2½ C. flour

1 t. salt

1 C. + 1T. sugar

1 C. shortening

3 C. apples, sliced

1 t. cinnamon

1 C. powdered sugar

2 T. milk

Directions:

1. Preheat oven to 400° F.
2. Beat egg yolk until light and creamy.
3. Add milk.
4. Sift flour with salt and 1 tablespoon sugar.
5. Cut in shortening.
6. Add egg mixture.
7. Divide dough into 2 parts.
8. Roll half to fit 15"x10"x1" pan.
9. Place dough in pan and put apples on top. 
10. Sprinkle with sugar and cinnamon.
11. Roll remaining dough to cover apples.  
12. Pinch edges.
13. Beat egg white until it peaks.
14. Brush over top of rectangle.
15. Bake for 40 minutes, until golden brown.
16. Blend powdered sugar and milk, drizzle over top of square while hot from oven.

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:

2 C. all-purpose flour, spooned into measuring cup and leveled-off

½ t. salt

1 t. baking soda

½ t. baking powder

1 t. ground cloves

1 t. ground cinnamon

1 t. ground nutmeg

1½ sticks (¾ cup) unsalted butter, softened

2 C. sugar

2 large eggs

1 (15-oz) can 100% pure pumpkin

Directions:

1. Preheat the oven to 325°F and set an oven rack in the middle position. 
2. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it).
3. In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
4. In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. 
5. Add the eggs one at a time, beating well after each addition. 
6. Continue beating until very light and fluffy. 
7. Beat in the pumpkin. The mixture might look grainy and curdled at this point.
8. Add the flour mixture and mix on low speed until combined.
9. Turn the batter into the prepared pans, dividing evenly.
10. Bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. 
11. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.

Sopapilla Cheesecake

Ingredients:

2 (8oz.) pkg. Pillsbury crescent rolls

2 (8oz.) pkg. cream cheese, room temperature

1 C. sugar

1 t. vanilla

¼ C. butter (melted)

1 T. cinnamon

¼ C. sugar

Directions:

1. Preheat the oven to 350° F.
2. Spray 9 x 13-inch baking dish with cooking spray.
3. Press a can of the crescent rolls to the bottom of the dish, making sure to reach edges and keep together.
4. Bake the first layer of crescent roll dough just until done (5-8 minutes). 
5. Combine softened cream cheese, sugar, and vanilla.
6. Spread mixture over crescent rolls.
7. Roll the remaining crescent roll dough over the top and stretch to the edges and seal.
8. Brush across the entire top of the crescent roll dough with the melted butter.
9. Combine the 1 tablespoon cinnamon with ¼ cup sugar.
10. Sprinkle the top with the cinnamon/sugar mixture.
11. Bake for about 30 minutes, or until golden brown.
12. Let cool and chill for several hours before serving.
13. Slice into triangles or squares, drizzle with a little honey if you like and serve.

Kolache

Ingredients:

1 C. butter

4½ C. sifted flour

1 pkg. yeast

¼ C. warm water

3 T. sugar

2 eggs, slightly beaten

½ t. salt

1 C. evaporated milk

1 T. lemon juice

1 can (12 oz.) pastry filling (almond, poppy seed or fruit flavor), can also use peanut butter.

Confectioners' sugar

Directions:

1. Cut butter info flour in a large mixing bowl until mixture resembles course meal.
2. Crumble or sprinkle yeast into warn water in a medium size mixing bowl. 
3. Let stand 5 minutes to dissolve.
4. Add sugar, eggs, salt, evaporated milk and lemon juice to yeast mixture.  
5. Stir to mix well.
6. Add to flour mixture, stirring to blend.
7. Cover tightly and chill overnight in refrigerator.
8. Work with half of dough at a time when shaping pastries.
9. Preheat oven to 350° F.
10. Roll dough on lightly floured surface to ¼-inch thickness.
11. Cut into 3-inch squares.
12. Place 1 teaspoon filling on each square.
13. Overlap two opposite corners of each square, pinching to seal.  
14. Place 3 inches apart on ungreased baking sheet.
15. Bake for 20 to 25 minutes or until golden brown.
16. When slightly cool, sift confectioners' sugar over top to dust lightly.

Yield:  about 2½ dozen pastries.

Christmas Trees

Ingredients:

1 C. butter, softened
½ C. sugar
1 egg yolk
3 t. vanilla
3 C. flour
½ t. baking powder
1 egg white
1 T. sugar

Directions:

1. Mix butter, sugar, and egg yolk together thoroughly.
2. Stir in vanilla.
3. Sift flour and baking powder together.
4. Stir in butter mixture.
5. Chill dough.
6. Roll out chilled dough ¼-inch thick and cut with Christmas tree shaped cookie cutter.
7. Combine egg white and sugar, beat well.
8. Brush tips of cookies with this mixture.
9. Decorate with green sugar.
10. Bake 375° F for 10 to 12 minutes, until lightly brown.

Makes 6 dozen.

Note:  This makes a crisp sugar cookie meant for rolling out and using with cookie cutters.

Jennifer's Sugar Cookies

Ingredients:

2 sticks butter

1½ C. powdered sugar, sifted

1 egg

1 t. vanilla

2½ C. flour

1 T. baking soda

1 t. cream of tarter

¼ t. salt

Directions:

1. Cream butter and then add sugar a little bit at a time.  Mixture will get very fluffy.
2. Add egg and beat well.
3. Add vanilla.
4. Add sifted dry ingredients and mix well.
5. Chill.
6. Preheat oven to 400° F.
7. Roll to ⅛-inch thickness and cut out.
8. Bake 6 minutes.

Makes about 4 dozen round cookies.

Carrot Cake with Cream Cheese Buttercream Frosting

 Ingredients:

Cake:

2 C. sugar

1 C. canola oil

4 large eggs

2 C flour

1 t. baking soda

1 t. baking powder

¼ t. salt

2 t. cinnamon

2 C. shredded carrots

1 C. pecan chips plus 1 cup for decorations around the bottom of the cake

Cream Cheese Buttercream Frosting:

2-8 oz. cream cheese, softened

1 C. unsalted sweet cream butter, softened

12 C. powdered sugar

2 t. Pure vanilla extract

1 T. ground cinnamon

5 T. heavy whipping cream

Directions:

Carrot Cake Directions:

1. Preheat oven to 350° F.
2. Spray two 9-inch round cake pans with baking spray and set aside.
3. Using a standing mixer, mix until combined the sugar, oil and eggs.
4. Mix in the flour, baking soda, baking powder, salt and cinnamon until combined.
5. Fold in the shredded carrots and 1 cup pecan chips.
6. Divide the batter between the two cake pans and bake in the preheated oven for 30-40 minutes or until a toothpick comes out clean.
7. Allow cake to cool completely on a wire rack.
8. Remove cake from pans onto a cutting board.
9. Using a cake slicer, remove the rounded top from the cake.
10. Cut the cake in half so that you have two rounds.
11. Repeat step with other cake round. You should end up with 4 cake rounds

Frosting Directions:

1. Using a standing mixer, cream together the cream cheese, and butter until combined.
2. Gradually beat in 6 cups of powdered sugar until combined and smooth.
3. Mix in the vanilla extract.
4. Gradually beat in the remaining 6 cups of powdered sugar and the 5 tablespoons of heavy whipping cream until thick and smooth

Building the Cake:

1. Place the first layer of cake on a serving plate.
2. Spread about 1 cup of frosting evenly on top of the cake layer.
3. Place another layer of cake onto the top of the first layer of frosting.
4. Spread another cup of frosting onto the second cake layer.
5. Place the third layer of cake onto the top of the second layer of frosting.
6. Scoop another 1 cup of frosting onto the third cake layer and spread evenly.
7. Place the last cake layer onto the third layer of frosting.
8. Frost the entire cake with remaining frosting.
9. Sprinkle the remaining pecan chips around the edge of the bottom of the cake
10. Place cake into fridge for an hour before cutting and enjoying.

Original Fantasy Fudge

 Ingredients:

3 C. white sugar

¾ C. margarine

⅔ C. evaporated milk

1 (12 oz.) bag semisweet chocolate chips (3 C.)

1 (7 oz.) jar marshmallow cream

1 C. chopped walnuts, optional

1 t. vanilla extract

Directions:

1. Line a 8x8-inch pan with aluminum foil.
2. Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. 
3. Bring mixture to a full boil and cook for 5 minutes, stirring constantly.
4. Remove from the heat and add chocolate chips; stir until chocolate chips are melted and mixture is thoroughly combined. 
5. Stir in marshmallow cream until incorporated. 
6. Mix in walnuts and vanilla.
7. Transfer fudge to the prepared pan and use an offset spatula to spread out and flatten. 
8. Let cool for at least 1 hour before cutting into squares.