Ingredients:
1 cup crumbled vanilla wafer cookies 1/2 cup plus 1 tablespoon
plus 1 teaspoon sugar
4 tablespoons unsalted butter, melted
1 pound soft cream cheese
8 oz. white chocolate, melted
1/2 teaspoon pure vanilla extract
2 eggs
1/2 cup sour cream
1/2 cup raspberry jam
1 pkg. fresh raspberries for decoration
Directions:
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Mix cookies and 1 tablespoon plus 1 teaspoon sugar in a bowl. Stir in butter. Press 1 tablespoon of mixture in bottom of each cup. Bake until set, about 7 minutes. Let cool in tins on wire racks.
Reduce oven temperature to 275 degrees. Beat cream cheese and white chocolate with a mixer on medium speed until smooth. Add remaining 1/2 cup sugar, then vanilla. With mixer running, add eggs slowly, scraping down side of bowl. Add sour cream and salt.
Pour batter into muffin cups, filling almost to the tops. Bake until sides are set but centers are wobbly, about 20 minutes. Let cool in tins on wire racks, add a tsp of jam and one raspberry to each cheesecake.
Ingredients:
1 cup butter
2 cups white sugar
4 eggs
2 1/2 cups self-rising flour
1 cup milk
1 tablespoon vanilla extract
Preheat oven to 350 degrees. Grease and flour two 8 inch pans. In a mixing bowl, cream together the butter and sugar. Beat in the eggs, one at a time. Combine the milk and vanilla; add alternately to the creamed mixture with the flour, Mix only as much as necessary. Bake for 15 to 20 minutes in the preheated oven. Let cakes cool before removing.
Filling for cake and strawberry Garnish:
10 large fresh strawberries
1 cup milk
1 (1 ounce) vanilla pudding mix
2 cups whipped topping
1/4 teaspoon almond extract
Wash 8 strawberries and dice. In a bowl, whisk milk and pudding mix for 2 minutes. Fold in whipping topping and almond extract. Mix in diced strawberries, let sit for 10 minutes
White chocolate icing:
2 cups heavy whipping cream
2 cups white chocolate chips
3 to 3 ½ cups confectioners’ sugar
In medium sauce pan, bring cream to a simmer and remove from heat. Stir in chips until melted. Place pan in bowl of ice water, stirring until cooled. Whisk in sugar until smooth and thick.
Ingredients:
1 cup butter
1 pkg cream cheese
11/2 cup sugar
2 eggs
1 t vanilla
2 cups flour
1 t baking powder
1/2 t baking soda
1/4 t salt
1/4 cup milk
1 cup semisweet chocolate chips
1/4 cup chopped pecans or walnuts
1 t cinnamon
Directions:
In mixing bowl: combine; butter, cream cheese, 1-1/4 cups sugar.
Beat in eggs and vanilla. Combine; flour, baking powder, baking soda, salt; add to creamed mixture alternately with milk. Stir in chocolate chips. Pour in 9” pan. Combine pecans, cinnamon and remaining sugar, sprinkle over batter. Bake: 350 degrees, for 50-55 min.
Brownie Ingredients: (Makes ½ sheet pan)
6 large eggs
3 cups butter
2 teaspoons almond extract
2 teaspoons pure vanilla extract
1 ½ sticks butter
1 ½ sticks margarine
6 oz. unsweetened chocolate
2 ¼ cups flour
1 ½ teaspoons baking powder
1 teaspoon salt
3 cups chopped walnuts
½ can cherry pie filling – pureed slightly
Combine eggs, sugar, extracts together. Combine butter margarine, chocolate in double boiler to melt. Combine dry ingredients in a mixing bowl then add wet and ingredients and mix well. Add chopped walnuts to batter. Transfer batter to greased ½ sheet pan. Mix in pureed cherries and swirl around in the batter. Bake at 350ºF for 35-40 minutes.
Frosting:
1lb powdered sugar
½ stick margarine melted
2oz. cocoa powder
2 teaspoons pure vanilla
2 teaspoons almond extract
3 teaspoons cherry flavor extract
Warm water
Combine ingredients, add water slowly to get the right consistency. Frost cooled brownies and sprinkle with chopped walnuts. Grab a big cold glass of milk and enjoy!
Ingredients:
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 3/4 cups white sugar
1/2 cup vegetable oil
¾ cups applesauce
3 eggs
1 teaspoon vanilla extract
1 ½ cups shredded carrots
½ cup chopped apples, peeled and finely chopped
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple, drained
Frosting:
1 (8 ounce) package cream cheese
1/4 cup butter, softened
2 cups confectioners’ sugar
1 teaspoon vanilla extract
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2, 9 inch round pans. Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, applesauce, eggs and vanilla. Mix until smooth. Stir in carrots, apples, coconut, walnuts and pineapple.
Divide batter and pour into 2 x 9 inch round pans. Bake at 350 degrees for about 25 minutes. Allow to cool. To make the frosting: Cream the butter, vanilla and cream cheese until smooth.
Add the confectioners sugar and beat until creamy.
Ingredients:
3 large eggs
2/3 cup sugar
1 cup dark corn syrup
¼ cup melted butter
¼ cup dark rum
1 teaspoon vanilla
1 cup chopped pecans
9-inch pie shell (see recipe below)
20 pecans
Preheat oven to 375 degrees. In large mixer bowl, combine first 6 ingredients; beat for 3 or 4 minutes. Fold in chopped pecans; pour into unbaked pie shell. Place whole pecans on pie. Bake 45 minutes. Cool on wire rack. Garnish with whipped cream if desired.
Pie Crust:
2 ½ cups unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons (1 ½ sticks) cold unsalted butter, cut into ¼ inch slices
½ cup chilled solid vegetable shortening, cut into 4 pieces
¼ cup vodka, cold
¼ cup cold water
Directions:
Process 1 ½ cup flour, salt, and sugar in food processor until combined, about two 1-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade.
Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into 2 even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
Roll out dough for pies as needed.
Ingredients:
¼ teaspoon vanilla extract
¾ teaspoon peppermint extract
3 to 4 tablespoons sugar, or to taste
2 cups heavy cream, chilled
Red food coloring
9-ounce package Nabisco Famous Chocolate Wafers
Crushed candy canes for garnish
Directions:
In large bowl, combine the vanilla, peppermint, sugar (if desired) and cream. Using an electric mixer on medium speed, beat until stiff peaks form. In a separate bowl, place approx 1/3 of the whipped cream and add red food coloring to desired color. Spread about 1/2 tablespoon whipped cream on each wafer, alternating between white and red. Reserve 1/3 of white whipped cream for frosting.
Place the cream-topped wafers next to one another, alternating between red and white, on a serving platter, standing them on their edge like a row of dominoes, to make a 14-inch log. Use the remaining whipped cream to frost the top and sides of the cookie log.
Refrigerate for at least 4 to 6 hours or up to overnight. To serve, sprinkle crushed peppermint candy canes over top. Using a knife, cut the cake on the diagonal (at a 45-degree angle) into slices. (The cake slices easily when a warm knife is used; run a knife under hot water then quickly dry it with a clean towel.) Serve immediately.
Ingredients:
1 pound butter, softened
4 cups sugar
8 eggs
1 tablespoon baking powder
2 teaspoons vanilla
4 tablespoons anise seeds
6 ounces almonds, chopped
8 cups all-purpose flour
1 bag dried cranberries
1 cup pistachio nuts, shelled
Directions:
Preheat oven to 350 degrees. Mix butter, sugar, eggs, baking powder, vanilla, anise seed and almonds until well blended. Stir in flour gradually. When smooth, stir in dried cranberries and pistachios. The dough will be sticky but not difficult to handle. Divide dough into 4 equal parts. Shape each section into a loaf about 15 inches long and 4 inches wide. Bake loafs for about 45 minutes on a baking sheet with sides. (If dough begins to spread and become too flat during baking, reshape with a spatula.)
Remove loaves from oven, and allow them to cool. When cool, cut each loaf into 1-inch slices. Place slices back on baking sheet and bake for 10 to 15 minutes, until golden. Makes about 6 dozen large cookies.
Ingredients:
8 ounce package cream cheese, softened
1 cup butter, softened
1 ½ cup sugar
1 ½ teaspoon vanilla
4 eggs
2 ¼ cups flour
2 ½ teaspoons baking powder
4 ounces green candy cherries
4 ounces red candy cherries
1 cup walnuts
Directions:
Grease and flour a tube or Bundt pan. Preheat oven to 350 degrees.
Blend cream cheese, butter, sugar, and vanilla in mixer bowl. Add eggs and mix well. Add 2 cups of flour with baking powder. Batter will be thick.
Combine the remaining ¼ cup of flour with the cherries and walnuts, and fold into batter.
Bake for 1 hour until inserted toothpick comes out clean. Cool for 10-15 minutes and remove from pan. Cool on wire rack.
Mix 1 ½ cups of confectioner’s sugar with 2 tablespoons milk for glaze. Glaze cake when cool and garnish with cherries and nuts.
Ingredients:
1 pkg. Chocolate cake mix
1 4 oz. pkg. Instant Chocolate pudding
4 eggs
1 8 oz. container sour cream
1/2 cup vegetable oil
1/2 cup water
4 squares semi-sweet baking chocolate, chopped 18 small candy canes, coarsely crushed 8 oz. whipped cream
Directions:
Heat oven to 350°F. Beat first 6 ingredients in large bowl with mixer until well blended.
Stir in chopped chocolate and 2 Tbsp. crushed candy. Pour into 2 (9-inch) round pans sprayed with cooking spray.
Bake 35 to 40 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Loosen cakes from sides of pans; invert onto wire racks. Carefully remove pans. Cool cakes completely.
Fill and frost cakes with whipped cream. Sprinkle with remaining crushed candy just before serving. Keep refrigerated.
Ingredients:
1 6 oz. package semi sweet chocolate chips
2 Tbls. butter
1 egg, beaten
3 cups multi-colored mini marshmallows
1 cup chopped walnuts (optional)
Confectioner’s Sugar
Directions:
Melt chocolate and butter over low heat. Remove from heat. Add beaten egg, mix well. Mix marshmallows and nuts (if using) in a large bowl. Pour chocolate over marshmallow and nuts, mix well. Divide mixture in half. On waxed paper sprinkled with confectioner’s sugar, shape each half into a roll approximately 8 inches long. Chill several hours. Slice to serve. Makes two rolls.
Ingredients:
9 in- uncooked pie dough
7-8 fresh cored and peeled pear halves(could use canned)
1/4 cup lemon juice
1/4 cup melted butter
1 cup sugar
1/4 cup + 1tbl flour
3 eggs
1 tsp Vanilla
1/8 tsp salt
mace- to sprinkle(important)
Directions:
Preheat 350 oven Place dough in 9 inch pie plate, place pears large end to outside in a circle in pie plate.
Place one pear in center, looks nice if you fan the pear on top.
Brush pears with lemon juice. In a mixing bowl combine butter, sugar, flour, eggs, vanilla and salt. Mix well. Pour mixture over pears. Sprinkle top with Mace. Bake for 45-50 minutes or until firm and golden. May be easily increased, a very forgiving recipe.
Crust:
1 ½ cups graham cracker crumbs
½ cup sugar
10 Tbl melted butter
Mix the sugar & crumbs and then add melted butter. Press firmly into 9 inch round spring-form cake pan. The mixture should be ¼ inch thick.
Streussel Topping:
1 cup pecans chopped fine in blender & ½ cup whole pecans
reserved for garnish
½ cup brown sugar
½ cup all purpose flour
½ cup sugar
½ cup cold butter cut in ¼ inch squares
1 tsp ground cinnamon
Combine all Streusel ingredients into a crumb topping by mixing together with your hands and then refrigerate until the filling below is mixed together.
Cheesecake Filling:
3 lbs cream cheese
1 cup sugar
1 tsp vanilla
4 eggs
1 cup sour cream
Directions:
1 1/2 cups Libby’s canned pumpkin pie filling In a mixer bowl beat the cream cheese and sugar, then add eggs and vanilla and mix well for 3 minutes scraping down the sides of the bowl 3 times. In another bowl place the pumpkin pie filling, and fold in 1/3 of the cream cheese/egg mixture from the first bowl, mix well then add this mixture to the remaining cream cheese/ egg mixture and mix well. Stir in sour cream.
Fill the 9 inch pan ¾ of the way full with the Cheesecake filling mix. Sprinkle the Streusel topping on lightly and add the ½ cup of pecans reserved for garnish in a circle around the top of the cake.
Bake at 350 degrees for ½ hour then lower temperature to 325 degrees for ½ hour more, if toothpick inserted in center comes out clean turn oven off and remove after 15 minutes more, ( note: if toothpick is sticky, bake for another 10 minutes, then turn off oven, and wait 15 minutes to remove it.) Let sit at room temperature for 15 minutes then cool in refrigerator overnight. Serve and enjoy.
This Recipe is linked to: Made From Scratch Monday.
This is a yummy and easy dish, great when you have company... the best part is you can make it the night before!
Ingredients:
1package frozen dinner rolls (Rhodes)
1 cup chopped pecans
1 stick butter or margarine, melted
3/4 cup brown sugar
1 small pkg. butterscotch pudding (Not Instant)
Directions:
Night before you are ready to serve the rolls, grease bundt or tube pan. Evenly sprinkle peacans on bottom of pan. Arrange frozen rolls on top of pecans so that rolls are just barely touching.
In saucepan melt butter, add pudding and brown sugar - stir until smooth. Carefully bring this mixture to a boil. Pour mixture over frozen rolls, making sure each roll is covered with mixture. Cover with a piece of waxed paper and allow to set out (Do Not Refrigerate) all night. The next morning, bake at 350 until nice and brown, 15-20 minutes.
Quickly invert onto serving plate.
Ingredients:
2 cups all-purpose flour
3/4 cup cornmeal
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup sugar
3 large eggs
3 tablespoons grated lemon zest (from about 3 to 4 lemons)
3/4 cup coarsely chopped whole almonds
18 ounces white chocolate chips
Directions:
Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
In another large bowl, beat the sugar and eggs with an electric mixture until pale yellow, about 3 minutes. Mix in the lemon zest and then the flour, and beat until just blended. (The dough will be sticky). Stir in the almonds. Let the dough rest for 5 minutes.
Divide the dough evenly into 2 equal mounds and place on the prepared baking sheet. With moist hands, space the dough evenly apart and form into 2 (9 by-3-inch) logs. Bake for 35 minutes until lightly browned. Cool for 5 minutes. Using a serrated knife, cut the logs crosswise into 3/4-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the cookies are pale golden, about 25 minutes. Let cool completely.
Place the chocolate chips in a medium bowl. Place the bowl over a pan of simmering water, making sure the bottom of the pan does not touch the water. Stir until the chocolate is melted and smooth. Dip the end of each biscotti in the chocolate. Transfer the dipped biscotti to a wire rack, set over a baking sheet, until the chocolate has hardened. Store in an airtight container.
Ingredients:
3 cups unbleached flour
1 T baking powder
1/2 t salt
1/3 cup sugar
1 stick butter
2 eggs
1/4 cup milk
1/4 cup half and half
1 t vanilla extract
1 vanilla bean, split and scraped
For the topping:
2 T milk
A little bit of vanilla bean
2 t granulated sugar
Directions:
Preheat the oven to 425 degrees. In a large mixing bowl, mix together the flour, baking powder, salt, and sugar. Cut the butter into tablespoon-sized pieces and incorporate it into the dry ingredients.
In another large bowl, whisk together the eggs, milk, half and half, vanilla extract, and vanilla bean. Whisk the dry ingredients into the wet ingredients. Turn the dough out on to a floured surface and knead to combine. Separate the dough into halves. Shape each half of the dough into a circle and then cut each half into four wedges. Pull the wedges apart just a bit and then brush with the milk and vanilla extract mixture. Sprinkle with the granulated sugar.
Place the pan of scones in the freezer, uncovered, for about 30 minutes. Then, remove the scones from the freezer and put them right in the oven. Bake for 15-20 minutes or until golden brown.
When the scones are done, remove them to a wire rack to cool.
Topping:
1/4 cup sugar
1/2 cup pumpkin
1/4 cup cream cheese
1 teaspoon cinnamon
1/2 teaspoon vanilla
1/4 cup brown sugar
1/4 teaspoon allspice
1/2 teaspoon nutmeg
1/4 cup pecan finely chopped
Cookies:
1/2 cup graham cracker crumbs
1 1/4 cups sugar
1 stick butter
1 egg
1/2 tablespoon vanilla
1 1/2 cups flour
3/4 teaspoon salt
1/4 teaspoon baking powder
1/2 tablespoon cinnamon
Directions:
Mix the topping ingredients together and chill. In a large mixing bowl combine the graham crackers, sugar, flour, salt, baking powder, and cinnamon. In a small bowl combine butter, vanilla, and egg. Then combined the two bowls together. Roll into 12 balls and evenly space on cookie sheet. Slightly press cookies down and make a indentation with a teaspoon. Place 1 teaspoon of topping in the indentation. Bake at 325 degrees for 10 to 15 minutes.
Topping:
1 1/4 cups coconut
3/4 cups caramel syrup
3/4 cup chopped almonds
Cookies:
1 1/4 cups sugar
1 stick butter
1 egg
1 teaspoon vanilla
1 1/2 cups flour
1/2 cup coca powder
3/4 teaspoon salt
1/4 teaspoon baking powder
Directions:
Mix dry ingredients together in a bowl. Then mix wet ingredients together. Combined dry and wet together and chill. Mix together topping ingredients. Roll cookies into 12 balls. Slightly press down and make a indentation with finger. Place topping in the indentation.Bake at 325 degrees for 12 to 15 minutes.
Ingredients:
1 1/4 cup sugar
1 stick butter
1 egg
1 teaspoon vanilla
1 1/2 cups flour
1/2 cups cocoa powder
3/4 teaspoon salt
1/4 teaspoon baking powder
Directions:
Beat sugar and butter until fluffy then beat in egg and vanilla. Whisk flour, cocoa powder, salt and baking powder. Stir into the butter mixture. Then chill for 30 minutes. Make 12 balls and press indentation with finger. Place peanut butter and jelly in the indentation.Bake for 13 to 15 minutes at 325 degrees.
Ingredients:
2 egg whites3/4 cup sugar
1/2 cup chopped nuts
1/2 cup dried cranberries
1/2 cup chocolate chips