Friday, February 28, 2014

Banana Cream Cheesecake




This lovely company dessert can be made a day or two in advance..

Banana Cream Cheesecake

Yield: 10 servings
Ingredients:
  • 1/4 cup sugar
    1-3/4 cups graham cracker crumbs
  • 1/2 cup butter, melted


FILLING:
  • 1 package (8 ounces) Philadelphia® Cream Cheese, softened
  • 1-3/4 cups cold milk
  • 1/2 cup sugar
  • 1 package (3.4 ounces) instant banana cream pudding mix
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • 3 to 4 medium firm bananas, sliced


Directions:
  1. In a small bowl, combine cracker crumbs and sugar; stir in butter. Set aside 1/2 cup for topping. Press remaining crumb mixture onto the bottom and up the sides of a greased 9-in. springform pan or 9-in. square baking pan. Bake at 350° for 5-7 minutes. Cool on wire rack.
  2. In a large bowl, beat cream cheese and sugar until smooth. Fold in 2 cups whipped topping. Arrange half of the banana slices in crust; top with half of the cream cheese mixture. Repeat layers.
  3. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in remaining whipped topping. Pour over the cream cheese layer. Sprinkle with reserved crumb mixture. Refrigerate for 1-2 hours or until set.


Mallobars




This is my version of homemade Mallomars. But instead of painstakingly forming individual cookies, I use the bar cookie method, spreading everything in one large pan. I end up with a crisp, homemade graham cracker crust topped by honey marshmallow and a thick layer of chocolate. Though they are easier than the original recipe, I wouldn’t call them a super-quick dessert. You still need to devote a good part of an afternoon to their confection. Or try to make the components over several days if it’s easier to carve that out of your schedule.

However you manage it, the payoff is big: They are truly scrumptious, and I guarantee that if you bring them to a potluck or party, no one else will have brought anything remotely like them. They are unusual, crowd pleasing, fancy looking, and even slightly good for you (okay, just slightly) from the whole wheat flour.

Mallobars

Makes about 18 (2-inch) squares

Ingredients:

for the graham cracker base:
  • 1 cup all-purpose flour
  • 1 cup (2 sticks) unsalted butter
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup granulated sugar
  • 1/4 cup honey
  • 1 1/2 cups whole wheat flour
  • 1/4 cup firmly packed dark brown sugar
  • 1 teaspoon kosher salt

for the honey marshmallow:
  • 1/4 teaspoon kosher salt
  • 1/4 cup honey
  • 3 envelopes unflavored gelatin (about 3 tablespoons)
  • 1 cup cold water
  • 2 cups granulated sugar
  • 2 large egg whites
  • 1 tablespoon vanilla extract

for the chocolate glaze:
  • 9 ounces bittersweet chocolate, chopped
  • 3/4 cup heavy cream

Directions:

1. First, make the graham cracker base. In the bowl of an electric mixer, cream the butter, sugars, and honey until smooth. In a medium bowl, combine the flours, salt, and cinnamon. Add the dry ingredients to the mixer and beat until the dough just comes together.

2.Wrap the dough in plastic and pat into a disc. Chill the dough for at least 1 hour and up to 2 days.

3. When ready to bake, preheat the oven to 325°F. Line a 9  13-inch baking pan with foil or parchment paper. On a lightly floured surface, or in between two sheets of parchment paper, roll out the dough into a rectangle that just fits the prepared pan. Carefully transfer the dough to the prepared pan. Squish it to fit if it starts to tear (the dough is soft). Prick dough all over with a fork. Bake the graham cracker base until golden brown, 18 to 20 minutes. Allow the crust to cool completely before topping with the marshmallow. (The graham cracker base can be made a few days ahead; store, covered in foil, at room temperature.)

4. While the graham cracker base cools, prepare the honey marshmallow. Place the gelatin in the cold water to bloom. In a saucepan over medium heat, cook the sugar, honey, and 1/2 cup water, stirring until the sugar dissolves, until the mixture reaches 240°F on a candy thermometer.

5. In the bowl of an electric mixer, whisk the egg whites and salt until soft peaks form. When the sugar mixture has come up to temperature, carefully pour it into the egg whites while whisking. Continue whisking until the mixture has cooled slightly, about 1 minute, and add the gelatin and water mixture and the vanilla. Continue whisking until the mixture begins to thicken and quadruples in volume, 5 to 7 minutes. Scrape the marshmallow onto the graham cracker base and smooth the top with a spatula. Allow the marshmallow to set for 4 hours or overnight at room temperature.

6. To prepare the chocolate glaze, place the chocolate pieces in a bowl. In a saucepan over medium-high heat, bring the cream just to a boil. Pour the cream over the chocolate and whisk until the chocolate has melted and the glaze is smooth and shiny. Pour the glaze onto the set marshmallow and smooth with a spatula. Allow the glaze to set, about 30 minutes, before cutting into squares.


Easy Cheesy Breadsticks





These are so simple and a quick fix for guests that may drop in .. :)

Easy Cheesy Breadsticks

Serves: 12
Yield: 24 sticks

Ingredients:
  • 1 tablespoon parmesan cheese
  • 1/4 teaspoon garlic salt
  • 1 tablespoon butter, melted
  • 1/2 cup provolone cheese, shredded
  • 1 (10 ounce) can prepared pizza crust
  • 1 tablespoon dried basil


Directions:
  1. Preheat oven to 425.
  2. Unroll pizza dough onto a greased cookie sheet and brush with butter.
  3. Sprinkle cheeses and spices evenly over the dough.
  4. With a pizza cutter, cut dough lengthwise into 12 long strips. Then cut those in half to make 24 strips.
  5. Do not seperate strips.
  6. Bake for 10-12 minutes or until light golden brown.
  7. Recut along each strip and remove from cooking sheet.
  8. Serve sticks warm with marinara sauce.

Thursday, February 27, 2014

Lemon Cake-Pie






This super-easy pie bakes into a light (almost angel-food-like) cake on top of a creamy custardy crust-full-of-yummy-ness!

Lemon Cake-Pie

Ingredients:
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon grated lemon peel, (I usually add more)
  • 1 9-inch deep dish pie crusts, I use Marie Callender's frozen. No need to defrost. No need to prebake
  • 1 1/2 cups sugar
  • 2 tablespoons butter, melted
  • 1 1/4 cups milk, I use 2%
  • 1/4 teaspoon salt
  • 6 tablespoons fresh lemon juice, (please use fresh)
  • 3 eggs, separated

Directions:
  1. Put rack on lowest position in oven.
  2. Preheat oven to 375.
  3. In a medium bowl, stir together melted butter and sugar.
  4. Stir in flour, salt, lemon peel and lemon juice.
  5. In a small bowl, beat egg yolks with milk until well blended, stir into lemon mixture.
  6. In another medium sized bowl, beat egg whites with an electric mixer until they hold distinct but moist peaks. Gently fold egg whites into lemon mixture. (Don't mix it too much.).
  7. Pour filling into pie crust.
  8. I always end up with more filling than will fit in the pie crust so I put it in a couple ceramic ramekins and cook it along with the pie.
  9. Bake on the lowest rack of the oven until the top is browned and the center jiggles only slightly when pan is gently shaken (45-55 minutes). If the crust begins to brown excessively, drape it with foil.
  10. Let cool before serving. But it's good warm too!



Pineapple Pecan Cake with Cream Cheese Frosting




Most simple dessert with a whollop of a most delicious taste. Crowd pleaser.

Pineapple Pecan Cake with Cream Cheese Frosting

Ingredients:
  • 2 teaspoons baking soda
  • 20 oz can crushed pineapple with juice
  • 2 cups flour
  • 2 cups sugar
  • 2 eggs
  • 1 cup chopped pecans (optional)


Icing:
  • 1 8oz cream cheese softened
  • 1 stick butter, softened
  • 1 tablepoon vanilla
  • 2 cups confectioners sugar

Directions:

Cake:
Mix the dry ingredients. Add in the eggs, pineapple along with its juice, and the pecans.Stir just until moistened. Pour into a buttered 9×13 inch baking pan. Bake in a preheated 350 degree oven for abot 35 minutes or until toothpick comes out clean. Cool completely.

Icing:
Combine cream cheese, butter, confectioners sugar, and vanilla. Beat until smooth.

Frost cake using all the frosting.

Pineapple Pecan Cake with Cream Cheese Frosting




Most simple dessert with a whollop of a most delicious taste. Crowd pleaser.

Pineapple Pecan Cake with Cream Cheese Frosting

Ingredients:
  • 2 teaspoons baking soda
  • 20 oz can crushed pineapple with juice
  • 2 cups flour
  • 2 cups sugar
  • 2 eggs
  • 1 cup chopped pecans (optional)


Icing:
  • 1 8oz cream cheese softened
  • 1 stick butter, softened
  • 1 tablepoon vanilla
  • 2 cups confectioners sugar

Directions:

Cake:
Mix the dry ingredients. Add in the eggs, pineapple along with its juice, and the pecans.Stir just until moistened. Pour into a buttered 9×13 inch baking pan. Bake in a preheated 350 degree oven for abot 35 minutes or until toothpick comes out clean. Cool completely.

Icing:
Combine cream cheese, butter, confectioners sugar, and vanilla. Beat until smooth.

Frost cake using all the frosting.

Mom's Texas Delight




This is yummy. Sort of a pie, sort of like a pudding. It reminds me of a dessert called chocolate lush,, This is NOT your ordinary pudding dessert! It is well worth your efforts :)

Mom's Texas Delight

makes 12 servings
Ingredients:
  • 1 cup frozen whipped topping, thawed
  • 1 cup all-purpose flour
  • 3 cups frozen whipped topping, thawed
  • 1/2 cup butter or margarine, melted
  • 1 (8 ounce) package cream cheese, room temperature
  • 1 cup confectioners' sugar
  • 1/2 cup finely chopped pecans
  • 2 cups milk
  • 1/2 cup chopped pecans
  • 2 (3.5 ounce) packages instant coconut cream pudding mix

Directions:
  1. Preheat the oven to 350 degrees F (175 degrees F). In a medium bowl, stir together the flour, 1/2 cup pecans and melted butter or margarine. Press into the bottom of a 9x13 inch baking dish. Bake for 15 minutes in the preheated oven, then chill until cold.
  2. In a medium bowl, mix together the cream cheese and confectioners' sugar until smooth. Stir in the whipped topping. Drop spoonfuls onto the chilled crust, and spread evenly. Return to the refrigerator while you prepare the next layer.
  3. In a medium bowl, mix together the pudding mixes and milk. Yes this is half as much milk as the package states. Spread over the cream cheese layer. Chill until set.
  4. Spread remaining whipped topping over the top, and garnish with chopped pecans.

Mom's Texas Delight





This is yummy. Sort of a pie, sort of like a pudding. It reminds me of a dessert called chocolate lush,, This is NOT your ordinary pudding dessert! It is well worth your efforts :)

Mom's Texas Delight

makes 12 servings
Ingredients:
  • 1 cup frozen whipped topping, thawed
  • 1 cup all-purpose flour
  • 3 cups frozen whipped topping, thawed
  • 1/2 cup butter or margarine, melted
  • 1 (8 ounce) package cream cheese, room temperature
  • 1 cup confectioners' sugar
  • 1/2 cup finely chopped pecans
  • 2 cups milk
  • 1/2 cup chopped pecans
  • 2 (3.5 ounce) packages instant coconut cream pudding mix

Directions:
  1. Preheat the oven to 350 degrees F (175 degrees F). In a medium bowl, stir together the flour, 1/2 cup pecans and melted butter or margarine. Press into the bottom of a 9x13 inch baking dish. Bake for 15 minutes in the preheated oven, then chill until cold.
  2. In a medium bowl, mix together the cream cheese and confectioners' sugar until smooth. Stir in the whipped topping. Drop spoonfuls onto the chilled crust, and spread evenly. Return to the refrigerator while you prepare the next layer.
  3. In a medium bowl, mix together the pudding mixes and milk. Yes this is half as much milk as the package states. Spread over the cream cheese layer. Chill until set.
  4. Spread remaining whipped topping over the top, and garnish with chopped pecans.

Wednesday, February 26, 2014

Lemony White Chocolate Cheesecake





Although it takes some time to prepare this eye-catching cheesecake, the combination of tangy lemon and rich white chocolate is hard to beat. It's always a hit!

Lemony White Chocolate Cheesecake

Yield: 12 servings.

Ingredients:
  • 1-1/4 cups all-purpose flour
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon grated lemon peel
  • 1/2 cup cold butter, cubed
   
FILLING:
  • 4 packages (8 ounces each) cream cheese, softened
  • 1-1/4 cups sugar
  • 10 ounces white baking chocolate, melted and cooled
  • 2 tablespoons all-purpose flour
  • 2 tablespoons heavy whipping cream
  • 2 tablespoons lemon juice
  • 2 teaspoons grated lemon peel
  • 2 teaspoons vanilla extract
  • 4 eggs, lightly beaten
  • White baking chocolate curls and lemon peel strips, optional

Directions:
  1. Preheat oven to 325°. Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside.
  2. In a small bowl, combine the flour, confectioners' sugar and peel; cut in butter until crumbly. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake 25-30 minutes or until golden brown. Cool on a wire rack.
  3. In a large bowl, beat cream cheese and sugar until smooth. Beat in white chocolate, flour, cream, lemon juice, lemon peel and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.
  4. Place pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 65-85 minutes or until center is just set and top appears dull.
  5. Remove pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour . Refrigerate overnight. Remove sides of pan. Garnish with white chocolate and lemon peel if desired.

Ho-ho Cake




This super easy Hostess "Ho Ho" Cake is a great way to bring back fond childhood memories! I made this cake to take over to my aunt who just had shoulder surgery. She is a huge chocolate fan and I thought that this cake would be perfect for her! A moist chocolate cake with a super sweet and creamy vanilla buttercream filling and a chocolate glaze! What is there not to love about this cake? It was a huge hit!

"Ho-Ho" Cake

For the cake:
-1 box of your chocolate cake mix, plus the ingredients called for on the box or use your favorite chocolate cake recipe (this is mine)

Preheat oven to 350 degrees F. Spray a jelly roll pan with non-stick cooking spray, set aside. Prepare chocolate cake according to package directions. Pour batter into prepared pan and spread around until it's even. Bake for 15-20 minutes.

Remove cake and let cool for 30 minutes. While cake is cooling, prepare the middle layer.

For the middle layer:
-1/2 cup butter, softened
-1/2 cup vegetable shortening
-4 cups powdered sugar
-2-3 tablespoons milk

Cream butter and shortening in a large mixing bowl. Gradually add remaining ingredients and beat until mixture is thick, combined, and spreadable. Spread in an even layer on the chocolate cake. Set in the freezer for 15 minutes while you make the chocolate glaze.

For the chocolate glaze:
-1/2 cup butter
-1/2 cup cocoa powder
-2 cups powdered sugar
-2-4 tablespoons milk

In a medium size pot, melt the butter over medium heat. Add the cocoa powder and whisk until smooth. Remove from heat and mix in the powdered sugar and milk. Remove cake from freezer and evenly frost with the glaze. Store in the refrigerator.



"Ho-Ho" Cake





This super easy Hostess "Ho Ho" Cake is a great way to bring back fond childhood memories! I made this cake to take over to my aunt who just had shoulder surgery. She is a huge chocolate fan and I thought that this cake would be perfect for her! A moist chocolate cake with a super sweet and creamy vanilla buttercream filling and a chocolate glaze! What is there not to love about this cake? It was a huge hit!

"Ho-Ho" Cake

For the cake:
-1 box of your chocolate cake mix, plus the ingredients called for on the box or use your favorite chocolate cake recipe (this is mine)

Preheat oven to 350 degrees F. Spray a jelly roll pan with non-stick cooking spray, set aside. Prepare chocolate cake according to package directions. Pour batter into prepared pan and spread around until it's even. Bake for 15-20 minutes.

Remove cake and let cool for 30 minutes. While cake is cooling, prepare the middle layer.

For the middle layer:
-1/2 cup butter, softened
-1/2 cup vegetable shortening
-4 cups powdered sugar
-2-3 tablespoons milk

Cream butter and shortening in a large mixing bowl. Gradually add remaining ingredients and beat until mixture is thick, combined, and spreadable. Spread in an even layer on the chocolate cake. Set in the freezer for 15 minutes while you make the chocolate glaze.

For the chocolate glaze:
-1/2 cup butter
-1/2 cup cocoa powder
-2 cups powdered sugar
-2-4 tablespoons milk

In a medium size pot, melt the butter over medium heat. Add the cocoa powder and whisk until smooth. Remove from heat and mix in the powdered sugar and milk. Remove cake from freezer and evenly frost with the glaze. Store in the refrigerator.



Peanut Butter Pound Cake




Sometimes there is nothing better than a glass of milk and a slice of pound cake. A pound cake's dense texture can satisfy almost anyone's sweet tooth.

Pound cakes are one of my favorite desserts to make because they are usually not too sweet and a small piece goes a long way. They are also easy to take to parties and are always a crowd pleaser.

Peanut butter is another favorite of mine, and many other people, and peanut butter pound cake makes for one of the best treats you will ever eat.

This recipe produces a dense, not too sweet, pound cake that packs plenty of peanut butter flavor. It is also rich and moist.

For a simple, traditional pound cake, just sprinkle some powdered sugar on top and serve. For even more peanut butter flavor, add a peanut butter frosting. For those of you who love peanut butter and chocolate together, add chocolate to the frosting for a taste that can't be beaten.

Whichever way you choose to serve this cake, you will not be disappointed.

Peanut Butter Pound Cake

Yields: 12 - 16 slices

Ingredients:
  • 1 cup butter, softened
  • 2 cups sugar
  • 1 cup light brown sugar, lightly packed
  • 1/2 cup peanut butter, creamy or crunchy
  • 5 eggs, room temperature
  • 1 tbsp vanilla
  • 3 cups flour, all purpose
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1 cup milk, whole or low fat

Directions:
  1. Preheat the oven to 325°. Prepare a large tube or bundt pan by greasing and flouring it. Set pan aside. Update: A couple people have commented that their cake overflowed while baking. This recipe makes a large cake and I used a large tube pan. Only fill your bundt/tube pan up about 3/4 full. Don't let the extra batter go to waste though, make some muffins or a small loaf.
  2. In a large bowl, mix flour, baking powder, salt and baking soda. Set aside.
  3. On medium speed, cream together butter and sugar until fluffy. Add the brown sugar and peanut butter and continue mixing. Add the eggs, one at a time. Wait until one egg is fully mixed in before adding the next one. Add vanilla.
  4. Add the dry ingredients and the milk to the creamed mixture. Alternate between the flour mixture and the milk, using about a fourth of the ingredient at a time. Always begin and end with the dry ingredients. Mix completely.
  5. Pour the batter into the prepared pan and bake for 60 - 70 minutes. Start checking to see if it is done at 60 minutes using a wooden toothpick. Continue checking every 5 minutes to make sure it does not overcook. When the toothpick comes out clean, the cake is done.
  6. Remove from the oven and let it sit for 15 minutes. Then remove it from the cake pan and cool completely on a wire rack.
  7. Dust with powdered sugar or frost as desired.
  8. Note that this recipe makes a large cake. For smaller pound cakes, use loaf pans or even mini bundt cake molds. Adjust the cooking time accordingly since they will not need as much time to bake.

Peanut Butter Frosting Recipe

Ingredients:
  • 1/2 cup butter, softened
  • 1 cup peanut butter, creamy
  • 2 cups powdered sugar
  • Milk (amount varies based on consistency desired)

Directions:

Cream butter and peanut butter.
Add powdered sugar and milk while mixer is set on low. Add the milk one tablespoon at a time until you are happy with the consistency.
Pour over the top of the cake.

For Chocolate Peanut Butter Frosting, melt 4 ounces of semisweet chocolate squares, cool slightly, and add to the butter and peanut butter mixture. Proceed with the rest of the instructions.

Don't worry if the frosting is too thick or thin, just add small amounts of milk to thin, or powdered sugar to thicken.


How to prepare a cake pan

One of the keys to a successful cake is preparing the pan correctly. Everyone has had a cake stick at one time or another and it is not fun.

    Make sure your cake pan is completely clean. Using a paper towel or a piece of wax paper, spread a layer of shortening on the inside of the pan. Coat the entire inside of the pan, including any crevices found on fancier pans. Don't forget the center of tube/bundt pans.
    Pour in a generous amount of flour and carefully spread it around the entire pan. You'll need to roll the pan around a lot. Do this over the sink because the flour will spill out. Tap pan to get flour to spread around. To get the center of tube pans, pour a little flour on your hand and sprinkle where needed. Tap out excess flour.
    Make sure that every area is covered. If you miss a spot, just use your finger to add a little shortening and tap the pan to cover with flour. If there is a corner where there is too much flour, tap it out so the cake does not bake with a lump of flour in one corner.

Even if your pan says it has a non-stick coating, take the time to prepare it. Cakes tend to stick to any pan. There are other things people use, like sprays, or the wrappers from sticks of butter, but after many years of baking, the method above has never let me down.




Tuesday, February 25, 2014

5 Minute ~ 4 ingredient No-bake Cheesecake





Gluten and color free

I have always loved this recipe, my grandmother passed it down to me when I started my own family. She would always make the creamiest, most fabulous cheesecakes in church. Every time there was a pot luck, this is what she would make. Years later as an adult, the new cook of the family, this is still what I make. So if you want this easy recipe to be your "specialty" come the holidays, here you go.

5 Minute ~ 4 ingredient No-bake Cheesecake
  • 1/3 cup of lemon or lime juice
  • 1 can of sweetened condensed milk (14 oz.)
  • 1 8 ounce package of cream cheese
  • 1 8 ounce tub of cool whip

Most important part of this recipe, is to leave the cream cheese out for a couple hours at room temperature. The cream cheese will become soft and smooth. The importance of this is to create a smooth texture. Not doing so, will create horrible lumps of cream cheese that will ruin the flavor of this pie.

After your cream cheese is softened enough, I like to see if it will spread easily with a plastic spatula. In a mixing bowl, mix all before mentioned ingredients. Please note: the lemon/lime juice must come last. The reaction of the citrus juice will start to harden your mixture almost immediately.

On the low speed of you hand mixer, blend well. Around 2 minutes of so is plenty, just make sure all ingredients are incorporated. Immediately pour mixture into a waiting graham crust or for those of us that can't have the gluten, I opt for muffin cups. Refrigerate for an hour to and hour and a half. Serve chilled and enjoy!

Vanilla Wafer Crust
  • 24-30 vanilla wafers depending on pan size
  • 3 Tablespoons melted butter

Mix both ingredients until it sticks together. Punch onto sides of cake pan to resemble a crust.

Add-ons-Make it your own!

To make this recipe your own, there are several things you can add.

Oreo cookie crust. Incorporate a few of the cookies in to the batter, smashed of course. Top with a few whole or halved cookies as well.

Fresh strawberries, with or without glaze. I like to cut the strawberries up in to quarters and place in a zip-lock bag. Gently whacking the bag of berries on the counter a few times to start releasing the juices. A half an hour later, you have a no fuss, no extra sugar strawberry topping and glaze. Although a little vanilla in bag wouldn't hurt anything.

Key lime juice instead of regular. This will give you a tart cheesecake, more like a key lime bar if you lessen the cool whip content. About half is needed for recipe, although the more that is used, the lighter and fluffier the taste and texture will be.


Note:
So enjoy your cheesecake, however you add your personal touch.  Everyone will love this recipe.  As a side note, my sister in law is allergic to most food colorings.  This was the first cheesecake she was able to eat.  If you have fat content issues, you can always use fat-free cream cheese and fat-free cool whip to lessen the fat blow.

Lemon Bars




I was looking for an easy lemon bar recipe and came across this one by the Barefoot Contessa.  It was super easy and came out delicious!

Barefoot Contessa's Lemon Bars

Ingredients:

For the crust:
  • 2 cups all-purpose flour
  • 1/2 pound unsalted butter at room temperature
  • 1/8 teaspoon kosher salt
  • 1/2 cup granulated sugar

For the filling:
  • 1 cup all-purpose flour
  • 6 extra-large eggs at room temperature
  • 3 cups granulated sugar
  • Confectioners’ sugar, for dusting
  • 2 tablespoons grated lemon zest (4 to 6 lemons)
  • 1 cup freshly squeezed lemon juice



Directions:

Preheat the oven to 350 degrees.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 x 13 x 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners’ sugar.

Lemon Bars




I was looking for an easy lemon bar recipe and came across this one by the Barefoot Contessa.  It was super easy and came out delicious!

Barefoot Contessa's Lemon Bars

Ingredients:

For the crust:
  • 2 cups all-purpose flour
  • 1/2 pound unsalted butter at room temperature
  • 1/8 teaspoon kosher salt
  • 1/2 cup granulated sugar

For the filling:
  • 1 cup all-purpose flour
  • 6 extra-large eggs at room temperature
  • 3 cups granulated sugar
  • Confectioners’ sugar, for dusting
  • 2 tablespoons grated lemon zest (4 to 6 lemons)
  • 1 cup freshly squeezed lemon juice



Directions:

Preheat the oven to 350 degrees.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 x 13 x 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners’ sugar.

The Best Louisiana Crunch Cake Ever





One of my all time favorite southern classic desserts, that is excellent during the holidays, and even better everyday!

The Best Louisiana Crunch Cake

Serves: 8-10 ( 1 cake )

Ingredients:
  • 1 cup buttermilk
  • 1 cup butter, softened
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 cup sweetened flaked coconut
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1/4 cup sour cream
  • 3 cups cake flour
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 cup granulated sugar


Instructions:
  1. Preheat oven to 350 Degrees Fahrenheit.
  2. Sift together cake flour, salt, baking powder and soda. Set aside.
  3. In a large separate bowl, beat butter until very fluffy (approx. 5 minuets) then add 2 cups of sugar. Continue to beat until light and fluffy (approx. 2 more minutes).
  4. Beat in eggs, one at a time, making sure that each egg is thoroughly blended before adding the next egg.
  5. Mix in sour cream and vanilla extract.
  6. Blend in some of the dry ingredients followed by some of the buttermilk in alternates. This is a way to ensure that the ingredients are being thoroughly blended together -- For example; add dry mixture followed by buttermilk, dry mixture, buttermilk dry mixture -- so on and so forth -- DO NOT OVER BEAT OTHERWISE CAKE WILL BECOME HARD AS A BRICK ONCE FINISHED BAKING!
  7. Grease a bundt cake pan. I used a non stick angle food spring formed tube pan. If you do not have a non stick pan, be sure to grease your pan and dust with flour! Add in 1/4 cup of sugar to the bottom of pan and about 3 inches up the sides, tapping the pan to ensure even distribution. Leave excess sugar in pan. Sprinkle coconut flakes to the bottom of the pan. Scrape batter into the bundt pan and spread evenly.
  8. Bake for about 50 minutes to an hour or until a wooden skewer inserted comes out clean (if it comes out wet, bake another 10 minutes or so, if it comes out crumbly, you over baked the cake).
  9. Let cake cool for about 10 minutes, then carefully remove from pan, making sure that the sugary coconut side is faced upward. Use a knife to scrape the sides if cake becomes stuck. (this step is very important otherwise your cake will continue to bake and will become very dry and completely stuck in the pan).
  10. Drizzle glaze over the crunchy top portion of cake. Please use my Vanilla Almond Glaze recipe to complete this cake!


Monday, February 24, 2014

Lemon Yogurt Bundt Cake with Limoncello Glaze




I adapted the cake and glaze recipes from Baking at Home with The Culinary Institute of America, a volume that's on own my short list of highly admirable cookbooks. What did I alter? Well, instead of using buttermilk in the cake (the book's recipe is called "Lemon Buttermilk Cake") I substituted Greek style plain yogurt, along with a few tablespoons of milk to smooth it out.

And, there's no limoncello in the CIA formula, but I suspected that it would tag along perfectly with the existing flavors, so I added a smidgen into the cake batter in place of some of the lemon juice, and also used it with lemon juice in the glaze. (A popular Italian liqueur, it's such tasty stuff. If you've never tried it, you might want to get some, but if you prefer not to use it you can always omit it from the recipe entirely and go with all lemon juice. The cakes will still be luscious.) I also reworded, and slightly revised, the instructions.

Lemon Yogurt Bundt Cake with Limoncello Glaze

Preheat oven to 350 degrees. Liberally coat with baking spray, or thoroughly grease and flour,  pans for 12 mini-bundts, or 24 cupcakes.

Ingredients:
  • 2 and 2/3 cups All-Purpose flour (I used unbleached)
  • 1 cup unsalted butter (2 sticks), softened
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 5 Tbsp. freshly squeezed lemon juice
  • 1 and 3/4 cups granulated sugar
  • 1 Tbsp. grated lemon zest
  • 4 eggs, large
  • 3 Tbsp. milk (I used 2 percent)
  • 1 cup and 1 Tbsp. plain Greek style yogurt
  • 3/4 to 1 cup confectioners' sugar
  • 4 Tbsp. limoncello (lemon flavored liqueur)

Directions:

In a medium bowl, sift together the flour, baking soda, and salt. Set aside.

In another small bowl, stir together the yogurt and the milk just until smooth.

In a stand mixer, using the paddle attachment, cream together the butter, sugar, and lemon zest for about 5 minutes, until smooth and light. Stop to scrape the bowl periodically.

Add in the eggs one a time, still at medium speed, scraping down the bowl between each addition. Mix well after each egg.

On low speed, add in the flour mixture alternately with the yogurt in three additions. Mix just until incorporated. Increase the speed to medium and mix for 2 minutes more, until the entire mixture is smooth and light.

Add in 3 Tbsp. of the lemon juice and 1 Tbsp. of the limoncello. Blend just until evenly mixed, no more than 30 seconds.

Portion the batter evenly into your pan(s); smooth the top of the batter.

Bake until the center of each cake springs back when pressed lightly with a finger, and a toothpick inserted in the center emerges clean. This will be about 15 minutes for mini-bundts or cupcakes (if making minis or cupcakes, don't wait for the exposed part of the cake to look golden brown; golden around the edges is enough).

If you've made the cake in mini-bundt pans, let them cool for about 10 minutes before inverting the pans onto a cooling racks to remove the cakes. If you've baked cupcakes, give them no more than about five minutes in their pans before carefully removing to a cooling rack.

To make the glaze: mix the confectioners' sugar, 2 Tbsp. of lemon juice and 3 Tbsp. of limoncello in a small bowl and stir until any lumps are completely gone. If you'd like the glaze thicker, just stir in a bit more confectioners' sugar until it's the texture you prefer.

If you like, serve each cake topped with a little unsweetened whipped cream and some lemon zest curls. Yummy.



If you want to try it in one large bundt pan, I am recommending (especially if you don't bake bundts regularly) that you visit this link before you start the recipe:
It contains helpful hints on baking with bundt pans and may help you to achieve success with this formula as one large cake. Nordicware is the original creator of the bundt, and they are the true experts. I trust their advice.

Thanks very much for visiting and for providing me with honest feedback. It's always appreciated.

Buttermilk Brownies With Peanut Butter Cream Cheese Icing




I added a little extra peanut butter to the frosting....everyone loved it! :)

Buttermilk Brownies With Peanut Butter Cream Cheese Icing

Ingredients:
  • 1/2 c. buttermilk
  • 1 c. flour
  • 1 tsp baking soda
  • 2 eggs
  • 1 c. butter
  • 1 c. water
  • 2 c. sugar
  • 1/3 c. cocoa
  • 1 1/2 tsp vanilla

Directions:

Combine flour, sugar, baking soda and set aside

In a medium saucepan combine butter, cocoa and water and bring to boiling while stirring constantly. Remove from heat.

Add chocolate mixture to the flour mixture, beat on medium speed until combined.

Add eggs, vanilla and buttermilk & beat for one minute (batter will be thin)

Pour into greased 9 X 13 pan

Bake at 350 for 30-35 minutes


for the icing:
  • 1/4 c. reduced fat peanut butter
  • 1/4 c. butter, softened
  • 1/4 c. reduced fat cream cheese, softened
  • 2 c. confectioner’s sugar
  • 3 tbsp milk



cream together first three ingredients and then gradually add sugar to desired consistency, The milk can be left out for a stiffer icing, or if the milk makes the icing too thin, additional sugar can be added. Spread on cooled brownies.

Buttermilk Brownies With Peanut Butter Cream Cheese Icing



I added a little extra peanut butter to the frosting....everyone loved it! :)

Buttermilk Brownies With Peanut Butter Cream Cheese Icing

Ingredients:
  • 1/2 c. buttermilk
  • 1 c. flour
  • 1 tsp baking soda
  • 2 eggs
  • 1 c. butter
  • 1 c. water
  • 2 c. sugar
  • 1/3 c. cocoa
  • 1 1/2 tsp vanilla

Directions:

Combine flour, sugar, baking soda and set aside

In a medium saucepan combine butter, cocoa and water and bring to boiling while stirring constantly. Remove from heat.

Add chocolate mixture to the flour mixture, beat on medium speed until combined.

Add eggs, vanilla and buttermilk & beat for one minute (batter will be thin)

Pour into greased 9 X 13 pan

Bake at 350 for 30-35 minutes


for the icing:
  • 1/4 c. reduced fat peanut butter
  • 1/4 c. butter, softened
  • 1/4 c. reduced fat cream cheese, softened
  • 2 c. confectioner’s sugar
  • 3 tbsp milk



cream together first three ingredients and then gradually add sugar to desired consistency, The milk can be left out for a stiffer icing, or if the milk makes the icing too thin, additional sugar can be added. Spread on cooled brownies.

Turtle Cake




I love baking and eating cake, but I wanted to make something I had never made before.  I came across this Turtle Cake in  an old cookbook.  The ingredients sounded delicious--German chocolate cake, chocolate chips, caramels, nuts.  I had to try it and it was a winner!  I've already made it several times.
WARNING:  This cake can be addictive!

Turtle Cake

Ingredients:
  • 1 cup chopped nuts (I used pecans)
  • 1 (14 oz) package caramels
  • 1 teaspoon vanilla
  • 1 box German chocolate cake mix (I use Duncan Hines)
  • 1 cup semi-sweet chocolate chips
  • 1 cup milk

Directions:

In a sauce pan, melt caramels with milk over low heat, stirring occasionally. Takes about 10 - 12 minutes.

In the meantime, mix cake according to directions, adding vanilla.

Pour 1/2 of cake mixture in a greased and floured 13 x 9 pan (I use Baker's Joy).  Bake about 10 - 12 minutes at 350 degrees.

When cake has baked for the 10 or more minutes and the sauce is ready, pour sauce over the cake.

Sprinkle with chocolate chips and nuts.  Pour remaining batter over sauce.  Bake about 20 - 30 minutes more, until done.

Icing:
  • 1 box confectioners sugar
  • 1 stick butter
  • 3 1/2 Tablespoons cocoa
  • 1/3 cup milk
  • Dash of salt
  • 1 cup chopped nuts (optional)

Bring butter, milk, cocoa and salt to a boil over medium heat.  Add sifted confectioners sugar (I never sift mine).  Pour over cake while both are hot.  Sprinkle with nuts. (You can mix the nuts in when you add the confectioners sugar if you'd like.)

**This cake is so moist and delicious.  You can't eat just one piece!



Sunday, February 23, 2014

Lunch Lady Brownies



This recipe has been around for more than 50 years and still attracts so many children each year. I was given this recipe by my aunt who worked in the school cafeteria and knew this wonderful women. These brownies are the best of both worlds, they are fudgy yet cake like in every way.

They really are a delicious piece of history!

Lunch Lady Brownies

Ingredients:
  • 2 cups of All Purpose Flour
  • 1 cup of Butter (I use unsalted)
  • 1/2 cup of Cocoa (I used unsweetened)
  • 4 teaspoons of Vanilla
  • 2 cups of Sugar
  • 4 Eggs
  • 1 cup of Chopped Nuts (optional)

Directions:

I melt the Butter in the microwave and put into my mixing bowl, then I add cocoa and mix together until smooth.

Add flour, and sugar. Beat together and then add eggs, vanilla, and nuts. Mix until combined. Do not over stir.

Pour into greased, floured  9x13 baking pan*.

( * An additional part of this recipe said that if you want to double the recipe, use a large baking sheet. )

Additional Note * This batter will not be runny like a cake mix. You might have to spread it out over your pan with a rubber spatula.

Bake 20-25 minutes @350 F or until done. I would check at it at 20 minutes.

Wait only about 10 minutes to frost brownies.
Frost them while they are warm (not hot).



The Chocolate Icing Recipe:

To make while the brownies bake

  • 3 cups of Powdered Sugar   
  • 1/4 cup of softened Butter
  • 1/4 cup of Cocoa
  • 1/4 cup of canned Milk (regular milk is fine)
  • Dash of Salt

Mix all together and frost as desired.

Lunch Lady Brownies





This recipe has been around for more than 50 years and still attracts so many children each year. I was given this recipe by my aunt who worked in the school cafeteria and knew this wonderful women. These brownies are the best of both worlds, they are fudgy yet cake like in every way.

They really are a delicious piece of history!

Lunch Lady Brownies

Ingredients:
  • 2 cups of All Purpose Flour
  • 1 cup of Butter (I use unsalted)
  • 1/2 cup of Cocoa (I used unsweetened)
  • 4 teaspoons of Vanilla
  • 2 cups of Sugar
  • 4 Eggs
  • 1 cup of Chopped Nuts (optional)

Directions:

I melt the Butter in the microwave and put into my mixing bowl, then I add cocoa and mix together until smooth.

Add flour, and sugar. Beat together and then add eggs, vanilla, and nuts. Mix until combined. Do not over stir.

Pour into greased, floured  9x13 baking pan*.

( * An additional part of this recipe said that if you want to double the recipe, use a large baking sheet. )

Additional Note * This batter will not be runny like a cake mix. You might have to spread it out over your pan with a rubber spatula.

Bake 20-25 minutes @350 F or until done. I would check at it at 20 minutes.

Wait only about 10 minutes to frost brownies.
Frost them while they are warm (not hot).



The Chocolate Icing Recipe:

To make while the brownies bake

  • 3 cups of Powdered Sugar   
  • 1/4 cup of softened Butter
  • 1/4 cup of Cocoa
  • 1/4 cup of canned Milk (regular milk is fine)
  • Dash of Salt

Mix all together and frost as desired.

Blueberry Cheesecake Ice Cream





The cheesecake flavor pairs incredibly well with the tartness of the berries and sort of "mellows" them out. It's a brilliant combination! I'm sure you will love it as much as I did!

Blueberry Cheesecake Ice Cream

Makes about 2 1/2 quarts

Ingredients:
  • 8 oz. cream cheese
    2 cups whole milk
  • 6 cups blueberries, fresh or frozen (thawed)
    3 cups heavy cream
  • 4 egg yolks
  • 1 1/2 cups granulated sugar

Directions:
  1. Whisk the egg yolks with the sugar. In a saucepan set on medium heat, bring the milk and the cream to boiling point, slowly pour a small amount on the egg yolks to temper. Pour the remaining over the yolks and sugar.
  2. Stir well then pour back in the saucepan and cook over medium low heat until the cream thickens and coats the back of a wooden spoon.
  3. Remove from the heat and whisk in the cream cheese until completely melted and incorporated. Cool to room temperature then cover and refrigerate until cold.
  4. Process in an ice cream maker until it has reached soft-serve stage and almost doubled in size.
  5. Mash blueberries lightly, then mix in with ice cream and place in the freezer to harden, which will take about 2 hours. Serve in bowls or ice cream cones and enjoy!


Cinnamon Coffee Cake Bread




Whenever I see a cinnamon recipe I always bookmark it to make because no matter what it is I know I will like it. So when I saw this recipe I knew I had to make it and wasted no time in making it. I have been craving sweets ever since I got back from vacation,, it really hit the spot, the cinnamon filling mixture was fantastic. For being a quick bread it is a little more involved but it once it is done it looks more complicated than it really is.

Cinnamon Coffee Cake Bread

Ingredients:
  • 1 teaspoon baking powder
  • 1 cup brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup butter at room temperature
  • 2 cups flour
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 heaping tablespoons ground cinnamon
  • 1 cup white sugar

Directions:

Preheat oven to 350 degrees and spray a 9x5 inch loaf pan with non stick spray. Mix the flour, baking soda, baking powder, and salt together in a bowl and set aside. Mix the buttermilk and vanilla in a measuring cup and set aside. Mix the brown sugar and cinnamon together in a bowl and set aside. In a bowl cream the butter and white sugar together and then add in the eggs one at a time. Add 1/3 of the flour mixture and mix to combine, then add 1/2 of the buttermilk mixture. Repeat this and end with the flour. Pour 1/3 of the batter into the prepared pan and top with 1/3 of the cinnamon mixture, repeat so that the final layer of cinnamon mixture is the topping on the bread. Bake for 50-60 minutes or until a cake tester comes out clean.

Best Brownies





These brownies are magnificent!!! I mean "melt in your mouth" .. :)

Best Brownies

makes 16 brownies

Ingredients:
  • 1/2 cup all-purpose flour
  • 1/2 cup butter
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking powder
  • 1/3 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 2 eggs


Frosting:
  • 1 teaspoon vanilla extract
  • 3 tablespoons butter, softened
  • 1 tablespoon honey
  • 1 cup confectioners' sugar
  • 3 tablespoons unsweetened cocoa powder

Directions:
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
  2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
  3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
  4. To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.

Saturday, February 22, 2014

Italian Chocolate Cream Cake



A three-layered chocolate cake with a little something extra--coconut and chopped hazelnuts. While many chocolate cake recipes offer a heavy and intensely rich dessert, this Italian classic brings just enough soft sweetness to enjoy. So take a big piece..

Italian Chocolate Cream Cake

Serves 10 to 12
 
Ingredients:

Cake:
  • 2 cups all-purpose flour
  • 1/2 cup butter
  • 1/2 cup shortening
  • 1 1/4 cups shredded sweetened coconut, 1/4 to top
  • 2 cups white sugar
  • 5 eggs
  • 1 cup chopped hazelnuts
  • 1 teaspoon baking soda
  • 1/2 cup unsweetened cocoa powder
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract or 3 teaspoons vanilla flavoring

Icing:
  • 3/4 cup butter
  • 2 teaspoons vanilla extract or 3 teaspoons vanilla flavoring
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 cups cream cheese
  • 6 cups powdered sugar, sifted


Directions:

Preheat oven to 325˚F. Use shortening or butter to grease three 8-inch round cake pans. Use parchment paper, cut into circles, if desired. Flour cake pans.

In a large bowl, cream 1/2 cup of butter, shortening and sugar together. Separate eggs; be sure to keep both yolks and whites. Set whites aside in a separate bowl. Beat in egg yolks, one at a time, to creamed ingredients. Stir in vanilla.

In a separate bowl, sift flour, baking soda and 1/2 cup of cocoa. Slowly add mixture to creamed ingredients along with buttermilk. Stir in chopped hazelnuts and coconut.

Beat egg whites well, until stiff peaks form. Fold egg whites into the batter and pour into lined, cake pans. Bake at 325˚F for approximately 25 to 30 minutes. Cakes must cool before icing.

Meanwhile, prepare the icing by creaming the cream cheese and butter in a large bowl. In another bowl, sift powdered sugar and 1/2 cup cocoa together. Add to cream cheese and butter mixture, slowly. Beat until thoroughly creamed. Mix in vanilla.

Once cakes have cooled, remove from cake pans and form a three-layered cake, icing in-between each layer. Sprinkle the top with remaining hazelnuts

Friday, February 21, 2014

Neapolitan Cupcakes




Enjoy these beautiful chocolate cupcakes made using Betty Crocker® SuperMoist® white cake mix and frosted in layers with Betty Crocker® Whipped frosting – a delicious dessert.

Neapolitan Cupcakes

Servings: 24

Ingredients:
  • 1 box Betty Crocker® SuperMoist® white cake mix
  • Water, vegetable oil and egg whites called for on cake mix box
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla
  • 1/4 cup unsweetened baking cocoa
  • 1/2 cup miniature semisweet chocolate chips
  • 1 container (12 oz) Betty Crocker® Whipped chocolate frosting
  • 1 container (12 oz) Betty Crocker® Whipped fluffy white frosting
  • 1 container (12 oz) Betty Crocker® Whipped strawberry mist frosting
  • Assorted Betty Crocker® Decorating Decors candy sprinkles
  • Additional miniature semisweet chocolate chips

Directions:
  1. Heat oven to 350°F (325°F for dark or nonstick pans). Place white paper baking cup in each of 24 regular-size muffin cups.
  2. Make cake mix as directed on box for cupcakes, using water, oil and egg whites and adding almond extract and vanilla. Pour half of batter into small bowl; stir in cocoa and 1/2 cup chocolate chips. Divide chocolate batter evenly among muffin cups. Carefully spoon white batter evenly over chocolate batter.
  3. Bake as directed on box. Cool 10 minutes. Remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
  4. Frost cupcakes with a layer of chocolate frosting, white frosting and strawberry frosting. Decorate with candy sprinkles and additional chocolate chips.

NESTLÉ® TOLL HOUSE® Famous Fudge




I love this fudge! It's something that can be made quickly and the end results are perfect.. I made this fudge for the first time last week and it is amazing! Everyone that I shared it with just loved it. I love how easy it is to make. This is going to be made very often at our house! Especially for pot lucks when I have to bring the dessert..

NESTLÉ® TOLL HOUSE® Famous Fudge


Yield: 24 servings

Ingredients:
  • 1 1/2 cups (9 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 2 tablespoons butter or margarine
  • 1 teaspoon vanilla extract
  • 2 cups miniature marshmallows
  • 1 1/2 cups granulated sugar
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1/4 teaspoon salt

Directions:

LINE 8-inch-square baking pan with foil.

COMBINE sugar, evaporated milk, butter 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.

STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

FOR MILK CHOCOLATE FUDGE:
SUBSTITUTE 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Morsels.

FOR BUTTERSCOTCH FUDGE:
SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels for Semi-Sweet Morsels.

FOR PEANUTTY CHOCOLATE FUDGE:
SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Morsels and 1/2 cup chopped peanuts for pecans or walnuts.



NESTLÉ® TOLL HOUSE® Famous Fudge





I love this fudge! It's something that can be made quickly and the end results are perfect.. I made this fudge for the first time last week and it is amazing! Everyone that I shared it with just loved it. I love how easy it is to make. This is going to be made very often at our house! Especially for pot lucks when I have to bring the dessert..

NESTLÉ® TOLL HOUSE® Famous Fudge


Yield: 24 servings

Ingredients:
  • 1 1/2 cups (9 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 2 tablespoons butter or margarine
  • 1 teaspoon vanilla extract
  • 2 cups miniature marshmallows
  • 1 1/2 cups granulated sugar
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1/4 teaspoon salt

Directions:

LINE 8-inch-square baking pan with foil.

COMBINE sugar, evaporated milk, butter 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.

STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

FOR MILK CHOCOLATE FUDGE:
SUBSTITUTE 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Morsels.

FOR BUTTERSCOTCH FUDGE:
SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels for Semi-Sweet Morsels.

FOR PEANUTTY CHOCOLATE FUDGE:
SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Morsels and 1/2 cup chopped peanuts for pecans or walnuts.



No-Bake Peanut Butter Rice Krispies Cookies




Get kids helping out in the kitchen with this great starter recipe. Serve these tasty treats cool and sliced into squares.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

No-Bake Peanut Butter Rice Krispies Cookies

yield: Makes 16 squares

Ingredients:
  • 4 cups Rice Krispies
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 1/2 cups salted peanut butter
  • 1 cup light corn syrup
  • 2 teaspoons pure vanilla extract


Directions:

Line a 9 x 13-inch baking pan with wax paper or baking parchment. Place the corn syrup and sugars in a large saucepan over medium heat and stir to combine. Bring to a boil. Remove from the heat.

Stir in the peanut butter and mix well to combine. Quickly stir in the vanilla and Rice Krispies. Spread into the lined baking pan. Cool and slice into squares.