Wednesday, July 31, 2013

Cream Cheese Carrot Cake Muffins




These muffins are a tasty stand-in. Moist and tender, studded with grated carrots and lightly spiced with ginger and cinnamon, they hold a tasty surprise within: a melting pool of sweetened cream cheese filling.

Cream Cheese Carrot Cake Muffins

Yield:    12 muffins

Ingredients:

Filling:
  • one 8-ounce package cream cheese or Neufchâtel cheese
  • 1/4 cup granulated sugar
  • a few drops of Fiori di Sicilia flavor, optional but very tasty

Muffins:
  • 2 1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup granulated sugar
  • ¼ cup light brown sugar, firmly packed
  • 1 1/2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup water
  • 1/3 cup vegetable oil
  • 1 cup grated carrots, lightly packed; about 2 medium-large carrots

Instructions:

1) Preheat the oven to 400°F. Lightly grease a standard 12-well muffin pan. Or line the pan with paper muffin cups, and grease the cups.

2) To make the filling: Place the cream cheese in a microwave-safe bowl, and heat on low power for 40 seconds. Stir in the sugar and flavor. Set aside.

3) To make the muffin batter: In a medium-sized bowl, whisk together the dry ingredients.

4) In a small bowl, whisk together the eggs, water, and oil.

5) Stir the wet ingredients into the dry ingredients.

6) Fold in the grated carrots, stirring to combine.

7) Drop about 2 tablespoons of the batter (a tablespoon cookie scoop works well here) into each muffin cup, spreading it to cover the bottom.

8) Dollop on a heaping tablespoon of filling; a level tablespoon cookie scoop works well here.

9) Cover with enough batter to fill the muffin cups quite full. The batter will come to within about 1/4" to 3/8" of the top of each muffin cup. But don't try to use all the batter; unless you have particularly deep cups, you'll have abut 1/3 cup batter left over. Bake it in a separate custard cup, if desired.

10) Bake the muffins until a toothpick inserted into the cake part of one (not into the cream cheese filling) comes out clean, about 20 minutes. The tops of the muffins will feel firm to the touch.

11) Remove the muffins from the oven, and as soon as you're able to handle them, transfer them to a rack. If you serve the muffins warm, the filling will be molten. If you wait for them to cool, it'll firm up.



Source: http://www.kingarthurflour.com/recipes/cream-cheese-carrot-cake-muffins-recipe

Frozen Pumpkin Mousse Pie





Frozen Pumpkin Mousse Pie
Makes: 10 servings

Ingredients:

CRUST:
  • 30 small gingersnap cookies, (about 7 1/2 ounces)
  • 2 tablespoons raisins
  • 1 tablespoon canola oil

FILLING:
  • 1 cup canned pumpkin puree
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 2 pints (4 cups) frozen low-fat vanilla ice cream, softened (see Tip)

Instructions:

  1. Preheat oven to 350°F. Coat a 9-inch deep-dish pie pan with cooking spray.
  2. To prepare crust: Combine gingersnaps and raisins in a food processor and pulse until finely chopped. Add oil and pulse until blended. Press evenly into the bottom and up the sides of the prepared pan.
  3. Bake the crust until set, about 10 minutes. Transfer to a wire rack to cool completely.
  4. To prepare filling: Combine pumpkin, sugar, cinnamon, ginger and nutmeg in a large bowl and mix well. Add ice cream and stir until blended. Spoon the mixture into the cooled pie crust. Freeze until firm, at least 2 hours. Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.

TIPS & NOTES:
Make Ahead Tip: Cover and freeze the pie for up to 3 days. | Equipment: 9-inch deep-dish pie pan
Tip: To soften ice cream quickly, microwave on Medium-Low for 30 to 60 seconds.




Source: http://www.eatingwell.com/recipes/frozen_pumpkin_mousse_pie.html

Monday, July 29, 2013

The No-Flour, No-Butter Peanut Butter Cookies




The original recipe has four ingredients: 1 cup of peanut butter, 1 cup of sugar, 1 egg and 1 teaspoon of baking soda. People have revised it by adding vanilla or salt, less sugar, different kinds of sugar, chocolate chips, craisins and fresh peanuts. They've changed the cooking time, the size of the cookie and the oven temperature. As much as I hate to mess with simplicity, I did make some adjustments over the years based on my own experiments. Here's my latest version.

Sensational Peanut Butter Cookies

18 Cookies

Ingredients:
  • 1 cup peanut butter (see note)
  • 3/4 cup natural cane sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1 teaspoon baking soda
  • 1/2 teaspoon vanilla
  • additional sugar for rolling

Instructions:

Preheat oven to 375 degrees°F.

Mix all the ingredients up in a bowl. Roll walnut-sized pieces into balls and roll balls in the additional sugar. Place on a parchment-lined baking sheet and flatten slightly with a fork in a crisscross pattern. Bake for 10 minutes. Remove and let cool before removing from baking sheet.

Note: Peanut butter comes in all kinds of configurations and the kind you choose will influence your outcome. Some peanut butters are very sweet, some have been hydrogenated, some have a whole lot more in them than peanuts! Then there is the chunky versus smooth debate. I used a natural chunky version (Safeway brand) for this recipe that wasn't too sweet although it did have added cane sugar in the ingredient list.



Source: http://www.thekitchn.com/internet-sensation-the-noflour-80693

Delicious Raspberry Oatmeal Cookie Bars




Delicious Raspberry Oatmeal Cookie Bars

Ingredients:
  • 1/2 cup packed light brown sugar
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup rolled oats
  • 1/2 cup butter, softened
  • 3/4 cup seedless raspberry jam

Instructions:

Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.

Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.

Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.



Source: http://allrecipes.com/recipe/delicious-raspberry-oatmeal-cookie-bars/detail.aspx

Sunday, July 28, 2013

Lemonade Cupcakes with Raspberry Frosting


  

Lemonade Cupcakes with Raspberry Frosting
Ingredients:
  • 1 cup butter, at room temperature
  • 2 cups sugar
  • 4 eggs
  • 1 tsp. vanilla
  • 3 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • grated zest and juice of a lemon
  • 1 cup milk, divided

Instructions:

Preheat oven to 375 F and line 24 muffin tins with paper liners.

In a large bowl, beat the butter, sugar and lemon zest with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating after each addition. Beat in the vanilla.

In a small bowl, stir together the flour, baking powder and salt. Add to the butter mixture a third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined.

Fill the prepared tins and bake for 20 minutes, until springy to the touch. Tip the cupcakes in their tins to help them cool. Let cool completely before frosting. If you like sprinkle with colored sugar. Makes 2 dozen.

Fresh Raspberry Frosting


  • 1 cup fresh raspberries (or thawed from frozen)
  • 1 cup butter, at room temperature
  • 3 cups confectioners’ sugar

In the bowl of a food processor, puree the raspberries until smooth. If you like, press the mixture through a sieve to get rid of the seeds.

In a medium bowl, beat the butter and half the sugar until smooth. Add the raspberry puree, then more sugar until you have a fluffy, spreadable consistency. Add a splash of water, too (a tablespoon or two) if it needs it.



Source: http://www.babble.com/best-recipes/lemonade-cupcakes-with-raspberry-frosting/

Cheesecake Sugar Cookie Bars




These Taste Just LIke Cheese Cakes, but cut into Very Rich Bars.

Serves:    16 (2") Bars

Ingredients:
  • 1 favorite sugar cookie recipe, or 1 (17.5 oz) pkg sugar cookie mix in a pouch, by betty crocker
  • 1 sm box(4 serving size) french vanilla instant pudding
  • 2 Tbsp    brn sugar ( packed)
  • 1 stick    melted butter= 1/2 cup
  • 3 tsp vanilla extract
  • 2 2 eggs + plus 3 yolks
  • 2 pkg (8oz) cream cheese @ room temp.
  • 1/2 c sour cream
  • 1/2 c white granulated sugar
  • 2/3 c optional: toffee bits, ( pulverized in a blender or food processor)

Instructions:

Preheat Oven @ 350
Spray 9 X 13 baking pan with cooking spray

In Med. bowl mix, cookie mix
Pudding Mix
Brn Sugar,&
Melted Butter, together.
Add; 1 Tsp vanilla, and 1 egg, blend with a spoon.
When dough begins to come together, Use your hands to Knead the dough then form into a ball.


Press dough into your Baking dish, and slightly up the sides


In another Large Bowl, using your Mixer,
Beat @ Room temp. Cream cheese, Sugar, Sour Cream, and the remaining egg and 3 Yolks,
add 2 tsp vanilla, Beat Until Smooth and creamy.

Spread this cream cheese Mixture over top of the Cookie Dough in your pan.
BAKE 25-30 min. til center is set.

While bars are Baking;
Pulverize the toffee Bits in Blender,
Sprinkle Immediately over Dish as removed from the Oven and still Hot.

Let Cool . . 30-45 min
Cover then place in refer at least 3 hrs or Over Night.
Cut into 2-3 inch bars to serve.

Keep refrigerated.



Source: http://www.justapinch.com/recipes/dessert/cookies/cheesecake-sugar-cookie-bars-by-freda.html

Cheesecake Sugar Cookie Bars

Monday, July 22, 2013

Praline Brownies





Praline Brownies
Servings: 2 1/2 dozen brownies
Prep Time: 15 min
Cook Time: 1 hour

Ingredients:
  • 1/4 pound butter, plus more for pan
  • 1/4 cup pastry flour
  • 1/8 teaspoon baking powder
  • 3 cold eggs
  • 2 teaspoons vanilla extract
  • 1/4 cup water
  • 1/4 cup sugar
  • 1 1/2 cups semisweet chocolate, cut into chunks
  • 1 cup chopped pralines
  • 1 cup chocolate chips
  • Topping, recipe follows

Topping:
  • 3 cups light brown sugar
  • 2 sticks butter
  • 14 ounces evaporated milk
  • 2 cups pecans

Instructions:

Special equipment: candy thermometer

Preheat oven to 325 degrees F. Butter a 9 by 9-inch pan.

Sift together flour and baking powder. Set aside

In a small bowl, beat together eggs and vanilla extract. Set aside.

In a saucepan, melt the 1/4 pound of butter over medium-high heat. Add water and bring to a boil. Stir in the sugar, bring back to a boil, then add chocolate chunks*. Whisk to combine well.
*Cook’s Note: Since butter mixture is so hot, the chocolate will melt rapidly.

Pour into a large bowl and allow to cool.

Add eggs and vanilla to the chocolate mixture and blend together using a hand-held blender. Add the flour mixture and blend until combined. Fold in pralines and chocolate chips.

Pour batter into the prepared pan and bake for 25 minutes. Once done, remove from the oven and allow brownies to cool before adding topping.

When brownies and topping have cooled, completely frost brownies, cut into squares and serve.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Topping:

*Cook’s Note: Constantly stir and pay attention to temperature in order for the topping to come out well.

In a saucepan over medium heat, add sugar, butter and milk. Stir with a wooden spoon for about 20 minutes or until mixture registers 224 degrees F on candy thermometer. Immediately turn off the heat once it reaches the temperature. Fold in pecans. Allow to cool, about 30 minutes.


Source: http://www.pauladeen.com/recipes/recipe_view/praline_brownies/

Cinnamon-Streusel Coffeecake





Looking for everyone's favorite comfort-food coffeecake? This is it. Soft and moist, nicely cinnamon-y, this is the quintessential breakfast coffeecake.

This golden cake is tender and moist, with a middle layer of dark cinnamon filling and a crumbly streusel topping.

For those of you looking for a cake with less filling, one where the golden cake itself is the main attraction, reduce the amount of brown sugar in the filling to 1/3 cup, keeping the remaining ingredients the same.

Cinnamon-Streusel Coffeecake

Ingredients:

streusel topping:
  • 1 1/4 cups granulated sugar
  • ¼ teaspoon salt (if you use unsalted butter)
  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon ground cinnamon
  • 6 tablespoons butter, melted

filling:
  • 1 cup brown sugar, light or dark
  • 1 1/2 tablespoons ground cinnamon
  • 1 teaspoon unsweetened cocoa powder

cake:
  • 3/4 cup butter
  • 1 teaspoon salt (1 ¼ teaspoons if you use unsalted butter)
  • 1 1/2 cups granulated sugar
  • 1/3 cup brown sugar
  • 2 1/2 teaspoons baking powder
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 3/4 cup sour cream or plain yogurt
  • 1 1/4 cups milk (anything from skim to whole)
  • 3 3/4 cups King Arthur Unbleached All-Purpose Flour

Instructions:

1) Preheat the oven to 350°F. Lightly grease a 9" x 13" pan, or two 9" round cake pans.

2) Make the topping by whisking together the sugar, salt, flour, and cinnamon. Add the melted butter, stirring till well combined. Set the topping aside.

3) Make the filling by mixing together the brown sugar, cinnamon, and cocoa powder. Note that the cocoa powder is used strictly for color, not flavor; leave it out if you like. Set it aside.

4) To make the cake: In a large bowl, beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth.

5) Add the eggs one at a time, beating well after each addition.

6) In a separate bowl, whisk together the sour cream or yogurt and milk till well combined. You don't need to whisk out all the lumps.

7) Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine.

8) Pour/spread half the batter (a scant 3 cups) into the prepared pan(s), spreading all the way to the edges. If you're using two 9" round pans, spread 1 1/3 cups batter in each pan.

9) Sprinkle the filling evenly atop the batter.

10) Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don't combine filling and batter thoroughly; just swirl the filling through the batter.

11) Sprinkle the topping over the batter in the pan.

12) Bake the cake until it's a dark golden brown around the edges; medium-golden with no light patches showing on top, and a toothpick or cake tester inserted into the center comes out clean, about 55 to 60 minutes for the 9" x 13" pan, 50 to 55 minutes for the 9" round pans. When pressed gently in the middle, the cake should spring back.

13) Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve cake right from the pan.



Tip: It's easy to spread half the batter in the pan when you know how much it weighs. If you have a kitchen scale, half the batter weighs about 28 ounces.

Want to prepare this coffeecake the night before, then bake in the morning? It's easy; simply cover the unbaked cake with plastic wrap, and refrigerate overnight. Next morning, bake the cake as directed. Start testing for doneness at the end of the suggested baking time; you'll probably have to add 5 minutes or so to the total time, to account for the batter being chilled.

Dress it up for guests: Make a glaze with ½ cup confectioners? or glazing sugar and 1 tablespoon milk; drizzle glaze over the cooled coffeecake.







Source: http://www.kingarthurflour.com/recipes/cinnamon-streusel-coffeecake-recipe

Sunday, July 21, 2013

Peanut Butter Texas Sheet Cake






Peanut Butter Texas Sheet Cake


Ingredients:
  • 2 c. all-purpose flour
  • 2 c. sugar
  • 1/2 t. salt
  • 1 t. baking soda
  • 1 c. butter
  • 1 c. water
  • 1/4 c. creamy peanut butter
  • 2 eggs, beaten
  • 1 t. vanilla extract
  • 1/2 c. buttermilk

Peanut Butter Icing:
  • 1/2 c. butter
  • 1/4 c. creamy peanut butter
  • 1/3 c. plus 1 T. milk
  • 16-oz. pkg. powdered sugar
  • 1 t. vanilla extract

Instructions:

Sift together flour, sugar, salt and baking soda in a large bowl; set aside. Combine butter, water and peanut butter in a saucepan over medium heat; bring to a boil. Add to flour mixture and mix well; set aside. Combine eggs, vanilla and buttermilk; add to peanut butter mixture. Spread into a greased 15"x10" jelly-roll pan. Bake at 350 degrees for 15 to 20 minutes, until it springs back when gently touched. Prepare Peanut Butter Icing: Combine butter, peanut butter and milk in a saucepan over medium heat; bring to a boil. Remove from heat; stir in powdered sugar and vanilla to a spreading consistency. Spread Peanut Butter Icing over warm cake. Makes 15 to 20 servings.

Fresh Strawberry Upside Down Cake II





I've made this twice and discovered a very important parts of the recipe that you can *not* overlook:  Use fresh strawberries or your own frozen. Commercially frozen doesn't interact as well with the Jello for some reason.

Fresh Strawberry Upside Down Cake

makes 12 servings

Ingredients:
  • 2 cups crushed fresh strawberries
  • 1 (6 ounce) package strawberry flavored Jell-O® mix
  • 3 cups miniature marshmallows
  • 1 (18 ounce) package yellow cake mix, batter prepared as directed on package

Instructions:

Preheat an oven to 350 degrees F (175 degrees C).

Spread crushed strawberries on the bottom of a 9x13 inch baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows.

Prepare the cake mix as directed on the package, and pour on top of the marshmallows. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15 minutes. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. Store cake in the refrigerator.


source: http://allrecipes.com/recipe/fresh-strawberry-upside-down-cake/detail.aspx

Thursday, July 11, 2013

Do Nothing Cake




A rich, dense cake like my mother-in-law used to make in rural East Texas

Do Nothing Cake

Ingredients:
  • 2 cups sugar
  • 2 cups flour
  • 2 eggs
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 16 ounces crushed pineapple, undrained

Icing:
  • 1/2 cup butter
  • 1 cup sugar
  • 3/4 cup evaporated milk
  • 1 cup coconut
  • 1 cup nuts
  • 1 teaspoon vanilla

Instructions:

  1. Place first 6 ingredients in a bowl & mix until blended with spoon.
  2. Pour into 13x9 inch cake pan.
  3. Bake at 350°F 35-40 minutes.
  4. For Icing: Mix butter, sugar and evaporated milk together and cook over medium heat until a little thickened. (This usually takes about 5 minutes at a boil).
  5. Remove from heat and add remaining ingredients.
  6. Pour over hot cake.

Source: http://baking.food.com/recipe/do-nothing-cake-97156

Wednesday, July 10, 2013

Crispy Peanut Butterscotch Fudge Squares



These wonderful Crispy Peanut Butterscotch Fudge Squares will be adored by the dessert lovers in your group. Perfect for entertaining or family snacks.


Crispy Peanut Butterscotch Fudge Squares

Ingredients:

CRUST:
  • 4 1/2 teaspoons light margarine
  • 2 cups miniature marshmallows
  • 1/4 cup creamy peanut butter
  • 3 cups crisp rice cereal

FUDGE:
  • 2 tablespoons light margarine
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Fat Free Milk
  • 1 1/2 cups granulated sugar
  • 1/4 teaspoon salt
  • 2 cups miniature marshmallows
  • 1 cup NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
  • 3/4 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1/4 cup cocktail peanuts, chopped

Instructions:

FOR CRUST:
COAT 13 x 9-inch baking pan and rubber spatula with nonstick cooking spray.

MELT margarine over low heat in medium, heavy-duty saucepan. Add marshmallows and peanut butter; stir until melted. Remove from heat. Add cereal; stir until coated. Press onto bottom of prepared baking using prepared rubber spatula.

FOR FUDGE:
COMBINE margarine, evaporated milk, sugar and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

ADD marshmallows, morsels, peanut butter and vanilla extract; stir vigorously for 1 minute or until marshmallows and morsels are completely melted. Pour over crust. Sprinkle nuts over fudge; press in slightly. Refrigerate until set. Cut into squares.





Source: http://www.verybestbaking.com/recipes/29699/Crispy-Peanut-Butterscotch-Fudge-Squares/detail.aspx

Sunday, July 7, 2013

Lemon-Blueberry Yogurt Loaf





I made the loaf on saturday and I absolutely loved it! .I made the mistake of POURING the syrup instead of BRUSHING it on as I don’t have a butter brush. Huge mistake. It started falling apart as I took it out of the pan :-/ I managed to keep it intact, I just hope it magically fixes itself in the next hour. Other than my mistake I LOVE this recipe!! One quick note, I didn’t have yogurt, so I substituted 1Tblsp lemon juice and 1 cup milk. Still smells great! It was juicy, yummy and the sweetness of the sugar and the blueberries was absolutely perfectly balanced with the sourness of the lemons..

Recipe >> Lemon-Blueberry Yogurt Loaf @ sweetpeaskitchen.com

Wednesday, July 3, 2013

Pecan Ice Cream Pie


 photo: saveur.com


Pecan Ice Cream Pie

Ingredients:

FOR THE CRUST:
  • ¾ cup pecans
  • ¼ cup sugar
  • 1 ½ cups flour
  • 8 tbsp. unsalted butter, cubed and chilled
  • 1 egg yolk
  • ¼ cup cold water

FOR THE PECANS:
  • 1 egg white
  • 2 cups whole pecans, plus more to garnish
  • 2 tbsp. sugar

FOR THE VANILLA ICE CREAM:
  • ½ cup sugar
  • 5 egg yolks
  • ½ vanilla bean, seeds scraped and reserved
  • 2 cups whole milk
  • ¾ cup heavy cream
  • 1 ½ tsp. vanilla extract

Instructions:

1. Make the crust: Combine pecans and sugar in food processor and process until finely ground. Add flour and process to combine. Add butter and pulse until pea-size crumbles form. Add egg yolk and ¼ cup ice-cold water and pulse just until combined. Transfer to counter and knead into a disk. Wrap in plastic wrap and refrigerate for 1 hour. Heat oven to 375°. On a floured work surface, roll dough until⅛" thick. Line a 9" pie plate with dough, and prick with the tines of a fork over the bottom; bake until golden brown, about 20 minutes, and then let cool completely.

2. Make the pecans: Whisk egg white in a medium bowl until frothy and loose; add pecans and sugar and toss until evenly coated. Transfer to a parchment paper- lined baking sheet in an even layer, and bake until lightly toasted and dry, about 10 minutes. Let cool completely.

3. Make the ice cream: Whisk together sugar, yolks, and vanilla bean and seeds in a4-qt. saucepan; stir in milk, and whisk until smooth. Place over medium heat, and cook, stirring often, until thickened and mixture coats the back of a spoon. Pour through a fine strainer into a bowl and stir in cream and vanilla extract. Let cool and then refrigerate until chilled. Process in an ice cream maker according to the manufacturer's instructions. Once churned, stir pecans into ice cream, and then transfer ice cream to pie crust, smoothing the top with a rubber spatula. Decorate with more whole pecans, and freeze until set, at least 4 hours.



Source: http://www.saveur.com/article/Recipes/Pecan-Pie-Ice-Cream-Pie

Lazy Heath Bars

Lazy Heath Bars Ingredients:

Sopapilla Cheesecake II





Sopapilla Cheesecake

Ingredients:
  • 2 cans Pillsbury crescent rolls
  • 2 (8oz) packages cream cheese (softened)
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1/4 cup butter (melted)
  • Cinnamon & sugar (1 tablespoon cinnamon to 4 tablespoons sugar)

Instructions:

1. Unroll and spread 1 can crescent rolls on bottom of un-greased 9×13 pan. Press all the seams together.
2. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls.
3. Unroll and spread remaining crescent rolls over mixture. I found that rolling it out on a piece of parchment paper and then flipping it over onto the cream cheese mixture worked well.
4. Spread melted butter over the top and sprinkle with cinnamon and sugar.
5. Bake at 350 degrees for 20-30 minutes.






Source: http://mybakerlady.com/2012/09/21/sopapilla-cheesecake/

Monday, July 1, 2013

Caramel Bars





These are one of my favorite goodies these days! A total crowd pleaser!


Salted Caramel Butter Bars

Ingredients:

For the Crust:

  •     1 lb. salted butter room temp
  •     1 cup sugar
  •     1½ cups powdered sugar
  •     2 Tbs vanilla OR - I used Princess Cake Emulsion..
  •     4 cups AP flour


For the Filling:

  •     1 bag (14 oz.) caramel candies (about 50 individual caramels), unwrapped
  •     ⅓ cup milk or cream
  •     ½ teaspoon vanilla
  •     *1 T. coarse sea salt (optional)


Instructions:

  1.     Preheat oven to 325°
  2.     In a large bowl, combine the butter and sugars. Using mixer on medium speed, beat together until creamy. Add the vanilla and beat until combined. Sift the flour into the butter mixture and beat on low speed until a smooth soft dough forms.
  3.     Spray a 9x13 inch baking pan lightly with non-stick cooking spray. Press one-third of the dough evenly into the pan to form a bottom crust. Wrap remaining dough in plastic wrap and chill in refrigerator.
  4.     Bake crust until firm and the edges are a pale golden brown approx 20 minutes. Transfer pan to a wire rack and let cool about 15 minutes.
  5.     While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the unwrapped caramels in a microwave-safe bowl. Add the cream. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth.
  6.     Once the caramel is melted add in your 1/2 tsp vanilla and stir until combined.
  7.     Pour the caramel filling over the crust. If you are going to salt the caramel sprinkle it on caramel layer now.
  8.     Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel.
  9.     Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25 - 30 minutes.
  10.     Let cool before cutting into squares.

Lemon Chess Pie





Chess pie? No one seems certain where the name for this simple pie comes from. A simple combination of eggs, sugar, and butter, with the tiniest bit of flour or cornmeal for thickening, chess pies appeared in print as early as the late 19th century.

Some food historians say "chess" is a takeoff on "cheese," as in English cheese pies, as in American cheesecake — whose filing is of a consistency similar to chess pie. Others say chess refers to the chest in which pies used to be kept; due to the high degree of sugar, chess pies didn't need to be refrigerated (though in these days of heightened awareness of food safety, we do recommend refrigeration). One final theory holds that chess refers to the simplicity of the pie itself. "What kind of pie is that?" "Jes' pie." Chess pie.

Whatever its provenance, this pie is perfect for those of you who love lemon, but don't like the somewhat "gluey" texture (or mile-high meringue) of a classic lemon meringue pie. This humble pie has no meringue to hide beneath; it's just lemon at its simple best.


Lemon Chess Pie

Ingredients:

crust:
  • 1 1/2 cups King Arthur Unbleached all-Purpose Flour or Perfect Pastry Blend
  • 1 tablespoon buttermilk powder (optional, for tenderness and flavor)
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 cup vegetable shortening
  • 1/4 cup cold butter
  • 1 teaspoon white or cider vinegar
  • 3 to 5 tablespoons ice water

filling:
  • 6 tablespoons butter
  • 3/4 cup fresh lemon juice; the juice from about 3 lemons
  • 1/2 teaspoon salt
  • 1 2/3 cups sugar
  • 1 tablespoon cornmeal
  • 1 1/2 tablespoons cornstarch
  • 5 large eggs

Instructions:

1) To make the crust: Whisk together all of the dry ingredients, reserving a few tablespoons of the flour.

2) Work in the shortening until it's well combined with the dry ingredients.

3) Place the reserved flour on your work surface, and coat the butter with the flour. Use a rolling pin or the heel of your hand to flatten the butter to about 1/4" thick.

4) Break the flour-coated butter into 1" pieces, and mix it into the dough, just until it's evenly distributed; some of it will break into smaller pieces.

5) Sprinkle the vinegar and 3 tablespoons of the water over the dough while tossing with a fork. Just as soon as the dough becomes cohesive (i.e., you can squeeze it into a ball easily), stop mixing; there should still be visible pieces of fat in the dough. Add up to 2 additional tablespoons water, if necessary, to make the dough come together.

6) Flatten the dough into a disk and wrap it in plastic wrap. Refrigerate for 30 minutes or longer; this resting period allows the flour to absorb the water and the gluten to relax, making the dough easier to roll out.

7) Flour your work surface and roll the dough into a 12" x 9" (approximately) rectangle. If it isn't holding together well, sprinkle it lightly with a couple of teaspoons of water. Fold the dough into thirds (like a letter), then fold it into thirds the opposite way, to form a rough square. Wrap it well and refrigerate again.

8) When you're "ready to roll," remove the dough from the fridge. Dough made with a combination of butter and shortening should rest for about 5 minutes at room temperature before rolling; dough made with all butter will need a 15-minute rest.

9) Roll the dough to a 12" to 13" circle, and settle it gently into a 9" pie pan; the pan shouldn't be over 1 1/2" deep. Flute or crimp the edge of the crust as desired. Place the crust in the refrigerator (no need to cover it) while you make the filling.

10) To make the filling: Melt the butter, and stir in the lemon juice, salt, sugar, cornmeal, cornstarch, and eggs.

11) Whisk until well combined.

12) Pour the filling into the chilled pie shell.

13) Bake the pie on the bottom shelf of a preheated 375°F oven for 45 to 50 minutes, or until the center is set. The top should be golden brown.

14) Remove the pie from the oven and allow it to cool before cutting and serving.

Yield: one 9" pie, 8 to 10 servings.


tips:

What's with all of the different ingredients? Shouldn't pie crust be just fat, flour, salt, and water? Not necessarily. Our latest favorite pie crust recipe uses a combination of butter (for flavor) and vegetable shortening (for flakiness); an unbleached flour of about 10.5% protein (such as our Perfect Pastry Blend); buttermilk powder (for tenderness) and baking powder (for extra flakiness); salt; and vinegar (again, for tenderness) and water. Please feel free to substitute your own favorite single pie crust recipe.

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Note the unusual method for putting the crust together; it's designed to promote flakiness. Again, use your own favorite method if you're so inclined.



Source: http://www.kingarthurflour.com/recipes/lemon-chess-pie-recipe