Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Peanut Butter Cup Cake
For cake:
Chocolate cake mix + ingredients on box
1/4 C flour
1/3 C sour cream or greek yogurt
1/2 C mini chocolate chips
Stir flour into dry cake mix, then add yogurt and ingredients on box, then stir in chocolate chips. Mix and bake according to directions for 13x9 in pan. Cool completely.
For frosting:
6 T butter, room temperature
1 scant cup creamy peanut butter
1/2 t vanilla
pinch salt
8 oz cool whip, thawed
Beat butter in medium bowl until creamy, 1-2 min. Add peanut butter and beat until light and creamy, 1-2 min. Beat in vanilla and salt. On low speed, beat in cool whip until well-combined. Spread frosting over cooled cake in pan.
For ganache/topping:
5 oz mini chocolate chips
1/2 C heavy cream
15-20 mini Reeses peanut butter cups, chopped
Heat cream in microwave until hot, but not boiling, around 45 seconds. Pour cream over chocolate chips in bowl and let sit for 3-5 minutes to melt chips, then stir together until well-combined and smooth. Cool for around 10 min, then drizzle or gently spread over cake. Top with chopped peanut butter cups.
Refrigerate until ganache is set, then serve. 12-16 servings.
Classic Buttercream
1 C white shortening
1 C butter, room temp
2 t flavor extract (vanilla, almond, strawberry)
4-6 T milk or water
2 lbs powdered sugar (8 C)
1 T meringue powder (optional)
Pinch of salt (optional)
Cream shortening, butter, extract, and milk or water. Add dry ingredients and mix well. Mix an additional 2-3 minutes until frosting is smooth and creamy. More liquid can be added to adjust consistency, depending on use. This is a crusting buttercream and can be used to frost, fill, and pipe decorations on cakes.
For chocolate buttercream, add 1 C cocoa powder and 1-2 additional tablespoons liquid. Mix well until blended.
1 C butter, room temp
2 t flavor extract (vanilla, almond, strawberry)
4-6 T milk or water
2 lbs powdered sugar (8 C)
1 T meringue powder (optional)
Pinch of salt (optional)
Cream shortening, butter, extract, and milk or water. Add dry ingredients and mix well. Mix an additional 2-3 minutes until frosting is smooth and creamy. More liquid can be added to adjust consistency, depending on use. This is a crusting buttercream and can be used to frost, fill, and pipe decorations on cakes.
For chocolate buttercream, add 1 C cocoa powder and 1-2 additional tablespoons liquid. Mix well until blended.
Chocolate-dipped Strawberries
1 package each semi-sweet and milk chocolate chips
Vanilla chips or almond bark for drizzling
2-3 lbs strawberries
quart-size ziplock bag
canola oil
Combine chocolate chips in microwave-safe bowl and microwave 30 seconds at a time to prevent scorching, stirring after each time, until chocolate is smooth (go down to 15 second intervals when chocolate is nearly melted). Stir in canola oil to thin chocolate until dipping consistency is reached (approximately ¼ - ½ C). Dip strawberries (berries must be dry!) and gently shake to remove excess chocolate; set on parchment to harden. Melt vanilla chips and pour in ziplock bag. Snip the tiniest bit off one corner and drizzle over berries; let harden. Store berries in a cool place (not fridge, it will make them sweat) and serve same-day.
Vanilla chips or almond bark for drizzling
2-3 lbs strawberries
quart-size ziplock bag
canola oil
Combine chocolate chips in microwave-safe bowl and microwave 30 seconds at a time to prevent scorching, stirring after each time, until chocolate is smooth (go down to 15 second intervals when chocolate is nearly melted). Stir in canola oil to thin chocolate until dipping consistency is reached (approximately ¼ - ½ C). Dip strawberries (berries must be dry!) and gently shake to remove excess chocolate; set on parchment to harden. Melt vanilla chips and pour in ziplock bag. Snip the tiniest bit off one corner and drizzle over berries; let harden. Store berries in a cool place (not fridge, it will make them sweat) and serve same-day.
Easy Strawberry Cobbler
20 oz. frozen, sliced, sweetened strawberries
1 white cake mix
1 cube butter
Partially thaw strawberries & spread evenly in greased 13X9in. baking pan. Carefully shake & spread dry cake mix over top. Thinly slice pats of butter & place evenly over cake mix. Bake at 350° for 40-45 min. until medium golden brown. Cool slightly, then serve warm with whipped cream or ice cream.
This can be made with just about any fruit. Peaches are delicious & I think blueberries would be yummy, too!
1 white cake mix
1 cube butter
Partially thaw strawberries & spread evenly in greased 13X9in. baking pan. Carefully shake & spread dry cake mix over top. Thinly slice pats of butter & place evenly over cake mix. Bake at 350° for 40-45 min. until medium golden brown. Cool slightly, then serve warm with whipped cream or ice cream.
This can be made with just about any fruit. Peaches are delicious & I think blueberries would be yummy, too!
Cool & Creamy Strawberry Cake
White cake mix
2 8oz pkgs. cream cheese
1 8oz pkg. cool whip
1 pkg. strawberry Danish dessert
2 C. powdered sugar
2 lbs. Sliced strawberries (about 6 C.)
Mix cake according to box; bake 15-20 min. @ 350 on large rimmed cookie sheet (approx. 12x17in.) Cool completely. Beat cream cheese & powdered sugar until smooth; mix in cool whip. Spread over cooled cake & chill. Cook Danish dessert as per box for pie glaze, cool. Add sliced strawberries & spread over chilled cake. Store in fridge until 30 min. before serving. Serves 24.
2 8oz pkgs. cream cheese
1 8oz pkg. cool whip
1 pkg. strawberry Danish dessert
2 C. powdered sugar
2 lbs. Sliced strawberries (about 6 C.)
Mix cake according to box; bake 15-20 min. @ 350 on large rimmed cookie sheet (approx. 12x17in.) Cool completely. Beat cream cheese & powdered sugar until smooth; mix in cool whip. Spread over cooled cake & chill. Cook Danish dessert as per box for pie glaze, cool. Add sliced strawberries & spread over chilled cake. Store in fridge until 30 min. before serving. Serves 24.
Carmelitas
Crust:
2 C. flour
2 C. quick-cooking oats
1 ½ C. brown sugar
1 t. baking soda
½ t. salt
1 ¼ C. butter, softened
Filling:
1 jar (12.5oz) caramel ice cream topping
3 T. flour
¾ C. chocolate chips
¾ C. white chocolate chips
½ C. nuts or heath toffee bits!
Heat oven to 350°F. Grease 13x9-inch pan. Lightly spoon flour into measuring cup; level off. In large bowl, combine all crust ingredients; mix at low speed until crumbly.
Reserve a little less than half of crumb mixture (about 2.5 - 3 cups) for topping. Press remaining crumb mixture in bottom of greased pan. If you have to use more from stuff you had set aside that is fine! it's more important that the bottom layer doesn't have holes! Bake at 350°F for 10 minutes.
Meanwhile, in small bowl, combine caramel topping and 3 tablespoons flour; blend well.
Remove partially baked crust from oven; sprinkle with chocolate chips and the toffee bits or nuts. Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture.
Don't worry if it doesn't cover everything. When it cooks it will sort of form together and even if it doesn't it's still delicious and it will get firm when it sets!
Return to oven; bake an additional 18 to 22 minutes or until golden brown. Cool 1 hour or until completely cooled. It will be goopy and runny and won't work if you try to cut them now! You have to let it set up. Refrigerate 1 to 2 hours or until filling is set. Cut into bars.
This recipe came from my friend, Chloe. These are unbelievably good!
2 C. flour
2 C. quick-cooking oats
1 ½ C. brown sugar
1 t. baking soda
½ t. salt
1 ¼ C. butter, softened
Filling:
1 jar (12.5oz) caramel ice cream topping
3 T. flour
¾ C. chocolate chips
¾ C. white chocolate chips
½ C. nuts or heath toffee bits!
Heat oven to 350°F. Grease 13x9-inch pan. Lightly spoon flour into measuring cup; level off. In large bowl, combine all crust ingredients; mix at low speed until crumbly.
Reserve a little less than half of crumb mixture (about 2.5 - 3 cups) for topping. Press remaining crumb mixture in bottom of greased pan. If you have to use more from stuff you had set aside that is fine! it's more important that the bottom layer doesn't have holes! Bake at 350°F for 10 minutes.
Meanwhile, in small bowl, combine caramel topping and 3 tablespoons flour; blend well.
Remove partially baked crust from oven; sprinkle with chocolate chips and the toffee bits or nuts. Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture.
Don't worry if it doesn't cover everything. When it cooks it will sort of form together and even if it doesn't it's still delicious and it will get firm when it sets!
Return to oven; bake an additional 18 to 22 minutes or until golden brown. Cool 1 hour or until completely cooled. It will be goopy and runny and won't work if you try to cut them now! You have to let it set up. Refrigerate 1 to 2 hours or until filling is set. Cut into bars.
This recipe came from my friend, Chloe. These are unbelievably good!
Rolo Pretzel Turtles
1 package small regular shaped pretzels (waffle squares or rounds)
1 13-oz. package rolo candies (aprox 60 in package, unwrapped
1 package pecan halves (toasted), almonds or m&m candies
Preheat oven to 250 degrees. Cover a cookie sheet with aluminum foil and place pretzels individually to form one layer only. Place one Rolo Candy on top of each pretzel. Place the baking sheet in a 250 degree oven for 4 minutes or until the candies are softened, but not melted.
Immediately remove from the oven and quickly place a pecan half on top of a candy and push down to squish the chocolate into the pretzel and flatten out. Cool for 20 minutes, then place uncovered in refrigerator for about 20 minutes to set. Transfer to a decorative plate.
Toasting Pecans: To toast pecans, spread them out on a plate and microwave for 30 seconds at a time. Stir the pecans around with your hand in between cooking times until toasted. If you do not like pecans you can use almonds or m&m's in place of the pecans.
1 13-oz. package rolo candies (aprox 60 in package, unwrapped
1 package pecan halves (toasted), almonds or m&m candies
Preheat oven to 250 degrees. Cover a cookie sheet with aluminum foil and place pretzels individually to form one layer only. Place one Rolo Candy on top of each pretzel. Place the baking sheet in a 250 degree oven for 4 minutes or until the candies are softened, but not melted.
Immediately remove from the oven and quickly place a pecan half on top of a candy and push down to squish the chocolate into the pretzel and flatten out. Cool for 20 minutes, then place uncovered in refrigerator for about 20 minutes to set. Transfer to a decorative plate.
Toasting Pecans: To toast pecans, spread them out on a plate and microwave for 30 seconds at a time. Stir the pecans around with your hand in between cooking times until toasted. If you do not like pecans you can use almonds or m&m's in place of the pecans.
Cherry Pie
2 C. flour
1 C. shortening
½ C. cold water
1 pinch salt
2 lbs. sour cherries, pitted
1¼ C. sugar
3½ T. cornstarch
1 T. butter
¼ t. almond extract
In a large bowl, combine flour and salt. Cut in the shortening until pea sized. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
Preheat oven to 375°. In a saucepan, combine cherries, sugar and cornstarch; let sit for about 10 minutes. Bring to a boil over medium heat, stirring constantly. Lower the heat and simmer for 5 minutes or until the juices thicken and become translucent. Remove from heat and stir in the butter and almond extract; pour into pie shell. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Bake for 45 to 55 minutes, or until crust is golden brown.
This pie crust is the best I've tried. It comes out soo flaky & perfect.
1 C. shortening
½ C. cold water
1 pinch salt
2 lbs. sour cherries, pitted
1¼ C. sugar
3½ T. cornstarch
1 T. butter
¼ t. almond extract
In a large bowl, combine flour and salt. Cut in the shortening until pea sized. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
Preheat oven to 375°. In a saucepan, combine cherries, sugar and cornstarch; let sit for about 10 minutes. Bring to a boil over medium heat, stirring constantly. Lower the heat and simmer for 5 minutes or until the juices thicken and become translucent. Remove from heat and stir in the butter and almond extract; pour into pie shell. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Bake for 45 to 55 minutes, or until crust is golden brown.
This pie crust is the best I've tried. It comes out soo flaky & perfect.
Chocolate Chip Pudding Cake
This is so easy! Make a devil’s food cake according to package directions and add a small package of chocolate or devil’s food pudding and a package of chocolate chips. No extra liquids! The cake is very moist and chewy, it’s almost brownie-like and no frosting needed! It's so good!
Got this from my neighbor, Julie Tracy.
Got this from my neighbor, Julie Tracy.
Martha's Peanut Butter Fudge Brownies
Brownies:
1 C. butter (2 sticks, no substitutions)
1/3 C. Hershey’s Cocoa
2 C. sugar
1½ C. all-purpose flour
½ t. salt
4 large eggs (at room temperature)
1 t. vanilla extract
1 (18-ounce) jar peanut butter
Fudge Frosting:
½ C. butter (1 stick)
1/3 C. whole milk (no substitutions)
10 large marshmallows
¼ C. Hershey’s Cocoa
1 (16-ounce) package powdered sugar
Melt 1 C. butter and 1/3 C. cocoa in a saucepan over low heat until butter melts, stirring constantly; remove from heat and cool slightly. Combine sugar, flour and salt in a large mixing bowl. Slowly add chocolate mixture and beat at medium speed with an electric mixer until blended. Add eggs and vanilla, beating until blended. Do not over-beat.
Spread mixture into a greased 15 x 10 inch jellyroll pan. (Note: Any other pan could result in dry brownies, undercooked brownies or the mixture overflowing the pan.) Bake in 350-degree oven for 25–30 minutes. Every oven is different, so insert a toothpick in the middle of the brownies and make sure it comes out clean. If not, cook one minute at a time until done. Don’t overcook.
Spoon mounds of peanut butter across the top of the hot brownies. As peanut butter begins to soften and melt, gently spread evenly across the top of the hot brownies. Let cool completely, and then chill for 30 minutes until peanut butter sets up firm.
For frosting, cook ½ C. butter, milk and marshmallows in a large saucepan over medium-low heat, stirring constantly, until marshmallows melt. Remove pan from heat and gradually sift in ¼ C. cocoa, beating with a hand mixer until smooth and creamy. Sift powdered sugar and gradually stir into cocoa mixture with hand mixer until smooth. Spread frosting over peanut butter; place back in fridge and chill at least another 20 minutes so fudge frosting will set.
To serve, trim off all the edges of the brownies. Cut into small squares (these are very rich). If not serving immediately, cover with foil and keep in fridge. Optional: Garnish each piece with 1/4 of a miniature peanut butter cup. Best served at room temperature.
The secret to this recipe is your pan! It must be a 15x10 jelly roll pan. Also, don't over bake. If your oven tends to bake faster, then start testing early. If your brownie does not come out looking moist, then you have over baked! They should melt in your mouth.
1 C. butter (2 sticks, no substitutions)
1/3 C. Hershey’s Cocoa
2 C. sugar
1½ C. all-purpose flour
½ t. salt
4 large eggs (at room temperature)
1 t. vanilla extract
1 (18-ounce) jar peanut butter
Fudge Frosting:
½ C. butter (1 stick)
1/3 C. whole milk (no substitutions)
10 large marshmallows
¼ C. Hershey’s Cocoa
1 (16-ounce) package powdered sugar
Melt 1 C. butter and 1/3 C. cocoa in a saucepan over low heat until butter melts, stirring constantly; remove from heat and cool slightly. Combine sugar, flour and salt in a large mixing bowl. Slowly add chocolate mixture and beat at medium speed with an electric mixer until blended. Add eggs and vanilla, beating until blended. Do not over-beat.
Spread mixture into a greased 15 x 10 inch jellyroll pan. (Note: Any other pan could result in dry brownies, undercooked brownies or the mixture overflowing the pan.) Bake in 350-degree oven for 25–30 minutes. Every oven is different, so insert a toothpick in the middle of the brownies and make sure it comes out clean. If not, cook one minute at a time until done. Don’t overcook.
Spoon mounds of peanut butter across the top of the hot brownies. As peanut butter begins to soften and melt, gently spread evenly across the top of the hot brownies. Let cool completely, and then chill for 30 minutes until peanut butter sets up firm.
For frosting, cook ½ C. butter, milk and marshmallows in a large saucepan over medium-low heat, stirring constantly, until marshmallows melt. Remove pan from heat and gradually sift in ¼ C. cocoa, beating with a hand mixer until smooth and creamy. Sift powdered sugar and gradually stir into cocoa mixture with hand mixer until smooth. Spread frosting over peanut butter; place back in fridge and chill at least another 20 minutes so fudge frosting will set.
To serve, trim off all the edges of the brownies. Cut into small squares (these are very rich). If not serving immediately, cover with foil and keep in fridge. Optional: Garnish each piece with 1/4 of a miniature peanut butter cup. Best served at room temperature.
The secret to this recipe is your pan! It must be a 15x10 jelly roll pan. Also, don't over bake. If your oven tends to bake faster, then start testing early. If your brownie does not come out looking moist, then you have over baked! They should melt in your mouth.
Caramels
1 C. sugar
1 C. real butter
1 C. brown sugar
1 C. sweetened condensed milk
1 C. Karo syrup
Cook between 244-248 degrees or until soft ball stage. Take off heat & pour into buttered pan. I keep it on medium, stirring the whole time so you don’t get burnt flakes in it. Our candy thermometer wasn’t working right, so I did the whole test in a cup of cold water. I used the thermometer for a bit of a gauge, but then when it got around where I thought it might be done, you just drop a little by teaspoon into a cold cup of fresh water, and see if you can ball it up with your fingers. Once you can do that, and it balls up to the consistency you’d like your caramels, it’s done! (Or you can try a reliable candy thermometer.) Make sure you spray or butter the pan. We pour ours onto a cookie sheet. Then let cool. Then you have to cut it all up with a sharp knife into the size of pieces you want, and cut up a bunch of waxed paper to wrap them in.
From my neighbor, Amelia Torgerson.
1 C. real butter
1 C. brown sugar
1 C. sweetened condensed milk
1 C. Karo syrup
Cook between 244-248 degrees or until soft ball stage. Take off heat & pour into buttered pan. I keep it on medium, stirring the whole time so you don’t get burnt flakes in it. Our candy thermometer wasn’t working right, so I did the whole test in a cup of cold water. I used the thermometer for a bit of a gauge, but then when it got around where I thought it might be done, you just drop a little by teaspoon into a cold cup of fresh water, and see if you can ball it up with your fingers. Once you can do that, and it balls up to the consistency you’d like your caramels, it’s done! (Or you can try a reliable candy thermometer.) Make sure you spray or butter the pan. We pour ours onto a cookie sheet. Then let cool. Then you have to cut it all up with a sharp knife into the size of pieces you want, and cut up a bunch of waxed paper to wrap them in.
From my neighbor, Amelia Torgerson.
Irresistible Caramel Dip
1½ C. brown sugar
½ C. butter
1½ C. light corn syrup
1 C. sweetened condensed milk
1 t. vanilla
¼ t. ground cinnamon
pinch of salt
Combine butter, corn syrup, sugar and milk & cook over medium heat, stirring to dissolve sugar for about 5 minutes. Stir in vanilla, cinnamon, and salt. Pour in bowl and use to dip apple, bananas or any fruit.
I got this from my neighbor--it's sooo yummy!!
½ C. butter
1½ C. light corn syrup
1 C. sweetened condensed milk
1 t. vanilla
¼ t. ground cinnamon
pinch of salt
Combine butter, corn syrup, sugar and milk & cook over medium heat, stirring to dissolve sugar for about 5 minutes. Stir in vanilla, cinnamon, and salt. Pour in bowl and use to dip apple, bananas or any fruit.
I got this from my neighbor--it's sooo yummy!!
Royal Icing
4 T. meringue powder
Scant ½ C. water
1 lb. powdered sugar
½ - 1 t. light corn syrup
Few drops clear extract (optional)
Combine the meringue powder and water. With the paddle attachment of an electric mixer, beat until combined and foamy. Sift in the powdered sugar and beat on low to combine. (Do NOT skip the sifting!) Add in the corn syrup and extract if desired. (I think the corn syrup helps keep the icing shiny.) Increase speed to med-high/high and beat for about 3-5 minutes, just until the icing is glossy and stiff peaks form. (You should be able to remove the beater from the mixer and hold up and jiggle without the peak falling.) Do not overbeat. Cover with plastic wrap touching the icing or divide and color using gel paste food colorings. This "stiff" icing is perfect for outlining and even for building gingerbread houses and monogramming. To fill in your cookies, add water to your icing a teaspoon at a time, stirring with a rubber spatula, until it is the consistency of syrup. This technique of filling a cookie with thinned icing is called "flooding." (This recipe will cover 2-3 dozen 3.5 inch cookies in 2 colors, or make 1 – 2 large or several small gingerbread houses.)
Scant ½ C. water
1 lb. powdered sugar
½ - 1 t. light corn syrup
Few drops clear extract (optional)
Combine the meringue powder and water. With the paddle attachment of an electric mixer, beat until combined and foamy. Sift in the powdered sugar and beat on low to combine. (Do NOT skip the sifting!) Add in the corn syrup and extract if desired. (I think the corn syrup helps keep the icing shiny.) Increase speed to med-high/high and beat for about 3-5 minutes, just until the icing is glossy and stiff peaks form. (You should be able to remove the beater from the mixer and hold up and jiggle without the peak falling.) Do not overbeat. Cover with plastic wrap touching the icing or divide and color using gel paste food colorings. This "stiff" icing is perfect for outlining and even for building gingerbread houses and monogramming. To fill in your cookies, add water to your icing a teaspoon at a time, stirring with a rubber spatula, until it is the consistency of syrup. This technique of filling a cookie with thinned icing is called "flooding." (This recipe will cover 2-3 dozen 3.5 inch cookies in 2 colors, or make 1 – 2 large or several small gingerbread houses.)
Martha's Gingerbread
2 t. baking soda
1 t. baking powder
2 C. butter
2 C. brown sugar
8 t. ground ginger
8 t. ground cinnamon
1 T. ground cloves
1 T. salt
4 eggs
1 ½ C. molasses
9 C. flour
In a large bowl, sift together flour, baking soda, and baking powder; set aside. In an electric mixer fitted with the paddle attachment, cream butter and brown sugar until fluffy. Mix in spices and salt. Beat in eggs & molasses. Add flour mixture; mix on low speed until thoroughly combined. Divide dough into six pieces and wrap in plastic. Chill for at least 1 hour.
Heat oven to 350 degrees. Form tablespoons of dough into balls & place on lightly greased cookie sheet. Bake 10-12 minutes. Sprinkle powdered sugar on top & serve warm.
To make rolled cookies, roll dough out on a well-floured surface to 1/4 in. thick. Cut into desired shapes & place on ungreased baking sheets. Chill until firm, about 15 minutes. Bake 10-12 min. Cool & decorate as desired.
To make gingerbread houses, roll dough out to 1/8 in. thick. Chill for 15 minutes. Bake for 12-15 minutes, or until gingerbread is firm in the center, but not dark around the edges. (You may cut into shapes & then bake or bake dough in a large sheet and then cut into shapes immediately after removing from the oven, while cookie is still hot.)
1 t. baking powder
2 C. butter
2 C. brown sugar
8 t. ground ginger
8 t. ground cinnamon
1 T. ground cloves
1 T. salt
4 eggs
1 ½ C. molasses
9 C. flour
In a large bowl, sift together flour, baking soda, and baking powder; set aside. In an electric mixer fitted with the paddle attachment, cream butter and brown sugar until fluffy. Mix in spices and salt. Beat in eggs & molasses. Add flour mixture; mix on low speed until thoroughly combined. Divide dough into six pieces and wrap in plastic. Chill for at least 1 hour.
Heat oven to 350 degrees. Form tablespoons of dough into balls & place on lightly greased cookie sheet. Bake 10-12 minutes. Sprinkle powdered sugar on top & serve warm.
To make rolled cookies, roll dough out on a well-floured surface to 1/4 in. thick. Cut into desired shapes & place on ungreased baking sheets. Chill until firm, about 15 minutes. Bake 10-12 min. Cool & decorate as desired.
To make gingerbread houses, roll dough out to 1/8 in. thick. Chill for 15 minutes. Bake for 12-15 minutes, or until gingerbread is firm in the center, but not dark around the edges. (You may cut into shapes & then bake or bake dough in a large sheet and then cut into shapes immediately after removing from the oven, while cookie is still hot.)
Vanilla-Almond Sugar Cookies
3 C. unbleached, all-purpose flour
2 t. baking powder
1 C sugar (I use sugar that I've stored vanilla beans in)
2 sticks (salted) butter, cold
1 egg
¾ t. pure vanilla extract
½ t. pure almond extract
Preheat oven to 350.
Combine the flour and baking powder; set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.
The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl for rolling.
Roll onto a floured surface and cut into shapes. Place on parchment lined baking sheets (I recommend freezing the cut out shape on the baking sheet for 5 minutes before baking) and bake for 10-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack.
2 t. baking powder
1 C sugar (I use sugar that I've stored vanilla beans in)
2 sticks (salted) butter, cold
1 egg
¾ t. pure vanilla extract
½ t. pure almond extract
Preheat oven to 350.
Combine the flour and baking powder; set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.
The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl for rolling.
Roll onto a floured surface and cut into shapes. Place on parchment lined baking sheets (I recommend freezing the cut out shape on the baking sheet for 5 minutes before baking) and bake for 10-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack.
Lion House Pie Dough/Crust
1½ C. pastry flour
1½ C. bread flour
(or 3 C. all-purpose flour)
1 T. sugar
1 t. salt
½ t. baking powder
1 T. nonfat dry milk, powdered
¼ C. butter
¼ C. margarine
1/3 C. lard
1/3 C. shortening
½ C. cold water
(May need up to 1 T. more water)
Measure all dry ingredients in a medium bowl and stir well with a spoon. Measure all fats and place on top of the dry ingredients. Cut fats into the dry ingredients with a pastry blender, table knives or rub it together with your hands until it is the size of small peas. Add the ½ C. water all at one time and mix together with a fork or mix lightly with your hands.
Divide dough into two or three portions (depending on how thick you want your crust). Roll out first portion of dough and line your pie tin with it. Roll out the second portion of dough. Fold in half and cut steam slits into the fold.
Fill pie crust with filling. Brush the dough on the edge of the pie tin with water. Place the folded top crust onto the fruit filling and unfold it, making sure it goes to the edge of the pie. Seal the two crusts together. Brush the top with half and half and sprinkle with sugar and bake.
Most fruit pies can be baked at 375 degrees for 45 - 55 minutes.
Yield: 2 -3 shells
1½ C. bread flour
(or 3 C. all-purpose flour)
1 T. sugar
1 t. salt
½ t. baking powder
1 T. nonfat dry milk, powdered
¼ C. butter
¼ C. margarine
1/3 C. lard
1/3 C. shortening
½ C. cold water
(May need up to 1 T. more water)
Measure all dry ingredients in a medium bowl and stir well with a spoon. Measure all fats and place on top of the dry ingredients. Cut fats into the dry ingredients with a pastry blender, table knives or rub it together with your hands until it is the size of small peas. Add the ½ C. water all at one time and mix together with a fork or mix lightly with your hands.
Divide dough into two or three portions (depending on how thick you want your crust). Roll out first portion of dough and line your pie tin with it. Roll out the second portion of dough. Fold in half and cut steam slits into the fold.
Fill pie crust with filling. Brush the dough on the edge of the pie tin with water. Place the folded top crust onto the fruit filling and unfold it, making sure it goes to the edge of the pie. Seal the two crusts together. Brush the top with half and half and sprinkle with sugar and bake.
Most fruit pies can be baked at 375 degrees for 45 - 55 minutes.
Yield: 2 -3 shells
Pumpkin Chiffon Pie
4 oz. cream cheese, softened
1 T. milk
1 T. sugar
1½ C. Cool Whip
1 graham cracker pie crust
1 C. milk
2 pkgs. (4 serving size) Jell-O instant vanilla pudding
1 16 oz. can pumpkin
1 t. ground cinnamon
½ t. ground ginger
¼ t. ground cloves
Mix cream cheese, milk and sugar in large bowl until smooth. Gently stir in whipped topping. Spread on bottom of crust.
Pour 1 cup milk into bowl. Add pudding mix. Beat until well blended, 1 to 2 minutes. Mixture will be thick. Stir in pumpkin and spices; mix well. Spread over cream cheese layer.Refrigerate at least 3 hours.
Garnish with additional whipped topping and nuts if desired. Makes 8 servings.
This recipe is courtesy of the amazing Coleen Terry! I like to use the graham cracker crust that is a little larger than average (it says "2 more servings" on it.) Some common stores have it and some don't. I also like to shake a little cinnamon on top of the last layer of cool whip for presentation.
1 T. milk
1 T. sugar
1½ C. Cool Whip
1 graham cracker pie crust
1 C. milk
2 pkgs. (4 serving size) Jell-O instant vanilla pudding
1 16 oz. can pumpkin
1 t. ground cinnamon
½ t. ground ginger
¼ t. ground cloves
Mix cream cheese, milk and sugar in large bowl until smooth. Gently stir in whipped topping. Spread on bottom of crust.
Pour 1 cup milk into bowl. Add pudding mix. Beat until well blended, 1 to 2 minutes. Mixture will be thick. Stir in pumpkin and spices; mix well. Spread over cream cheese layer.Refrigerate at least 3 hours.
Garnish with additional whipped topping and nuts if desired. Makes 8 servings.
This recipe is courtesy of the amazing Coleen Terry! I like to use the graham cracker crust that is a little larger than average (it says "2 more servings" on it.) Some common stores have it and some don't. I also like to shake a little cinnamon on top of the last layer of cool whip for presentation.
Angel Sugar Cookies
2 large eggs
1 C. canola Oil
2 sticks butter, Softened
1 C. sugar, plus extra for sprinkling
1 C. powdered sugar
1 t. vanilla extract
4 C. plus 2 T. all-purpose flour
1 t. salt
1 t. baking soda
1 t. cream of tartar
Preheat oven to 350°F. In a large mixing bowl, cream together eggs, oil, butter, sugars, and vanilla. Add remaining ingredients and mix well. Cover and refrigerate dough one hour. Using a cookie scoop, drop balls of dough onto an ungreased cookie sheet. Smear a dab of butter all over the bottom of a glass, then dip the glass in granulated sugar. Use the glass to flatten each ball of dough, dipping again into the sugar each time. Repeat until all are flattened. Bake for 9-11 minutes, until cookies are just barely turning brown—don’t overbrown! Allow to cool before eating. Cookies are ultra-crumbly!
1 C. canola Oil
2 sticks butter, Softened
1 C. sugar, plus extra for sprinkling
1 C. powdered sugar
1 t. vanilla extract
4 C. plus 2 T. all-purpose flour
1 t. salt
1 t. baking soda
1 t. cream of tartar
Preheat oven to 350°F. In a large mixing bowl, cream together eggs, oil, butter, sugars, and vanilla. Add remaining ingredients and mix well. Cover and refrigerate dough one hour. Using a cookie scoop, drop balls of dough onto an ungreased cookie sheet. Smear a dab of butter all over the bottom of a glass, then dip the glass in granulated sugar. Use the glass to flatten each ball of dough, dipping again into the sugar each time. Repeat until all are flattened. Bake for 9-11 minutes, until cookies are just barely turning brown—don’t overbrown! Allow to cool before eating. Cookies are ultra-crumbly!
Brigham City Peach Cobbler Recipe
¾ C. packed brown sugar
1 ½ T. cornstarch
½ C. water
1 t. almond extract
4 C. peeled and sliced fresh peaches
1 T. lemon juice
1 T. butter
1 C. flour
2 T. sugar
1 ½ t. baking powder
¼ t. salt
¼ C. butter
1 egg slightly beaten
¼ C. milk
Ice cream or whipped topping
For filling, in a large saucepan combine brown sugar and cornstarch. Stir in water. Cook and stir until thickened and bubbly; add almond extract. Stir in peaches, lemon juice, and the 1 tablespoon butter; heat through and keep warm while preparing topping.
For topping, stir together flour, sugar, baking powder, and salt. Cut in the 1/4 cup butter until mixture resembles coarse crumbs. In a separate bowl combine egg and milk; add all at once to flour mixture, stirring just to moisten.
Turn hot filling into a greased 1.5 or 2-quart casserole dish. Immediately spoon topping on in 6 mounds. Bake at 400° F. for approximately 20 minutes. Makes 6 servings.
1 ½ T. cornstarch
½ C. water
1 t. almond extract
4 C. peeled and sliced fresh peaches
1 T. lemon juice
1 T. butter
1 C. flour
2 T. sugar
1 ½ t. baking powder
¼ t. salt
¼ C. butter
1 egg slightly beaten
¼ C. milk
Ice cream or whipped topping
For filling, in a large saucepan combine brown sugar and cornstarch. Stir in water. Cook and stir until thickened and bubbly; add almond extract. Stir in peaches, lemon juice, and the 1 tablespoon butter; heat through and keep warm while preparing topping.
For topping, stir together flour, sugar, baking powder, and salt. Cut in the 1/4 cup butter until mixture resembles coarse crumbs. In a separate bowl combine egg and milk; add all at once to flour mixture, stirring just to moisten.
Turn hot filling into a greased 1.5 or 2-quart casserole dish. Immediately spoon topping on in 6 mounds. Bake at 400° F. for approximately 20 minutes. Makes 6 servings.
Carmel Popcorn
1 C. brown sugar
1 square butter
½ C. Karo syrup
Cook on medium heat, stirring, until it comes to a soft boil. Boil 3 minutes and add 1 t. vanilla; pour over popcorn.
1 square butter
½ C. Karo syrup
Cook on medium heat, stirring, until it comes to a soft boil. Boil 3 minutes and add 1 t. vanilla; pour over popcorn.
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