1 1/4 cups all-purpose flour
1 1/2 cups sugar, divided
1 1/2 cups egg whites (about 12 to 15 egg whites)
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons vanilla or 1/2 teaspoon almond extract
16 servings
50 minutes 15 mins prep
Mix flour and 1/2 cup sugar in small bowl. Set aside.
Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Gradually turn to speed 6 and whip 30 to 60 seconds, or until egg whites are frothy.
Add cream of tarter, salt, and vanilla. Turn to speed 8 and whip 2 to 2 1/2 minutes, or until whites are almost stiff but not dry. Turn to speed 2.
Gradually add remaining 1 cup sugar and mix about 1 minute. Stop and scrape bowl.
Remove bowl from mixer. Spoon flour-sugar mixture, one-fourth at a time, over egg whites.
Fold in gently with spatula, just until blended.
Pour batter into UNGREASED 10-inch tube pan. With knife, gently cut through batter to remove large air bubbles. Bake at 375 for 35 minutes, or until crust is golden brown and cracks are very dry. Immediately invert cake onto funnel or soft drink bottle. Cool completely. Remove from pan.
2 cups flour
1 cup Splenda granular (sugar substitute)
3 tablespoons cocoa
2 teaspoons baking soda
1/2 teaspoon salt
3 tablespoons Miracle Whip light
1 3/4 cups water
1 teaspoon vanilla extract
12 servings
25 minutes 5 mins prep
Blend dry ingredients well.
Add salad dressing, water and vanilla, mix well.
Pour into two 8 or 9 inch cake pans or one 13X9x2 inch pan.
Bake at 350 degrees until done.
When cool, top with sugar-free whipped topping if desired.
1 cup flour
1/2 cup sugar (or more)
1/2 cup cocoa
2 teaspoons flavoring (I used raspberry. Orange or almond would work nicely too)
2 egg substitute
3/4 teaspoon baking powder
1/4 teaspoon salt
liquor flavoring (Chambord)
18-30 servings
Combine flour, sugar, cocoa, salt and baking baking powder.
Separately, mix flavoring and eggs.
Combine. Add splash of liquor or water as needed to have a sticky consistency.
If the mixture is too stiff, it won't spread out properly.
Put this glob on a greased cookie sheet and arrange it into a log about 15 inch es long and 1 1/2 - 2" wide. Bake at 350 for 25 minutes.
Remove from oven, let cool a few minutes, then slice diagonally into 1/2- 3/4" slices.
I got 18 pieces from mine. Place the slices on their side and put back in the oven (300 degrees) for 15 minutes.
Turn over and cook another 10-15 minutes.
If you can afford the fat, a small drizzle of semisweet chocolate is wonderful on these when cooled.
Crust
1 1/2 cups graham cracker crumbs
1/3 cup cocoa
1/3 cup sugar
1/3 cup butter, melted
Filling
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
3 eggs
2 teaspoons vanilla
1 cup mini chocolate chips, divided
1 teaspoon flour
12-14 servings
1 hour 30 minutes 30 mins prep
Combine crust ingredients in a bowl.
Press evenly onto bottom of 9-inch springform pan.
In large mixer bowl, beat cream cheese until fluffy.
Gradually add condensed milk, beating until smooth.
Add eggs and vanilla, and mix well.
In small bowl, toss 1/2 cup chocolate chips with flour to coat; stir into cheese mixture.
Pour filling into crust and sprinkle remaining chips on top.
Bake 1 hour at 300 degrees.
Turn oven off and allow cake to cool in oven for 1 hour.
Remove from oven and cool to room temperature.
Refrigerate before serving.
Crust
1 1/2 cups graham cracker crumbs
1/2 cup margarine, melted
1/3 cup sugar
2nd Layer
2 eggs
8 ounces cream cheese
1/2 cup sugar
3rd Layer
1 cup cooked pumpkin
4 eggs
1 cup sugar
3/4 cup milk
1 teaspoon salt
1 teaspoon nutmeg
1/2 teaspoon cloves
1 1/2 teaspoons cinnamon
2 tablespoons cornstarch
12 servings
50 minutes 30 mins prep
Mix crust ingredients and press into 9x13 pan.
Beat together 2nd layer ingredients and cook on stove, sitrring constantly until thick. Pour over crust.
Bake at 350F for 20 minutes.
Combine 3rd layer ingredients in medium saucepan and bring to boil. Cook 10-15 minutes until thick. Cool.
Pour over cream cheese layer and let stand in the fridge a few hours or overnight.
Serve with whipped cream.
Makes about 36 pieces
Both the Greeks and the Turks lay claim to this masterpiece of the Middle Eastern sweets repertoire. Baklava can be made with walnuts, almonds, hazelnuts (filberts) or pistachios or a combination of walnuts and almonds. Sticky honey syrups are never used by Greek and Turkish bakers; instead, they prepare a simple sugar syrup flavored with lemon juice and zest.
4 cups almonds, walnuts or equal parts almonds and walnuts, coarsely chopped
3/4 cup sugar
1 tablespoon ground cinnamon
1/4 teaspoon ground cloves
1/2 lb clarified unsalted butter, melted
1 lb filo dough, thawed in the refrigerator if frozen
For the Lemon Syrup:
2 cups water
2 cups sugar
2 lemon zest strips, each 3 inches long
2 tablespoons fresh lemon juice
Preheat an oven to 350 degrees F. In a bowl, combine the nuts, sugar, cinnamon and cloves.
Lightly brush a 13x9x2-inch baking pan with some of the melted butter. Remove the filo sheets from their package, lay them flat on a work surface and cover with a damp towel or plastic wrap to prevent them from drying out. Lay a filo sheet in the prepared pan and brush it lightly with butter. Working with 1 sheet at a time, top with half of the remaining filo sheets (10-12 sheets), brushing each sheet with butter after it is placed in the pan. Spread the nut mixture evenly over the stacked filo sheets. Then top with the remaining filo sheets, again brushing each sheet lightly with butter, including the top sheet. Cover and refrigerate for about 30 minutes so the butter will set. (This step makes the baklava easier to cut.)
Using a sharp knife, cut the baklava all the way through into diamond shapes, forming about 36 pieces in all. Bake until golden, 35-40 minutes.
FOR THE SYRUP:
In a deep saucepan, combine the water, sugar and lemon zest. Bring to a boil, reduce the heat to low and simmer until thickened, about 15
minutes. Remove the lemon zest and discard. Stir in the lemon juice.
When the baklava is done, remove it from the oven. Pour the hot syrup evenly over the hot pastry. Let stand for 30 minutes to cool slightly, then recut the diamonds. Serve warm or at room temperature. Store leftover pieces covered at room temperature.
Calories: 236 Fat: 14g Carbohydrates: 25g
Cholesterol: 14mg Sodium: 64mg Protein: 4g
Fiber: 2g % Cal. from Fat: 53% % Cal. from Carbs: 42%
VOTED A BEST OF BAKESPACE RECIPE
This recipe came from my arch nemesis Dr. Steve! I have not made them yet but they sound good. It is weird when Dr. Steve is so nice to me! - Ingredients: 1 egg, 1/2 cup buttermilk (or 1/4 cup milk mixed with 1/4 cup vinegar), 5 tsp. baking soda, 1/2 tsp. vanilla, 1 cup lemon juice (fresh is best), 1-1/4 cups sugar, 7/8 cup all-purpose flower, 8 tbs. butter or margarine, melted. Preheat oven to 375. 1. In a small bowl or 2 cup measuring cup beat the egg until foamy. 2. Add the buttermilk and vanilla and blend well. 3. Add the baking soda, one teaspoonful at a time, sprinkling it in and beating until the mixture is smooth. 4. Add the lemon juice all at once and blend into the mixture. Stir, do not beat (you want it creamy but with a lot of air). 5. The mixture will congeal into a pasty lump. Scoop it out of the bowl using a spatula and spread it on a floured surface. 6. Sift the flour and 3/4 cup of the sugar together and use the fingertips to work it into the egg-lemon mixture. 7. With a floured rolling pin, roll the dough out 1/32inch thick and with the tip of a sharp knife, cut the angel shapes and twist up the edges to for a shell-like curve about 3/8inch high. Sprinkle on the remainder of the sugar. 8. Brush each angel with melted butter. 9. Place angels one inch apart on an ungreased baking sheet and bake for 12 minutes or until golden.
1 9-inch baked pie shell
1 quart berries, washed and drained
3/4 cup water
3 T cornstarch combined with 1 C sugar
1 t to 1 T lemon juice, depending on berries
Simmer 1 C berries with water for 3-4 minutes. Add combined sugar and cornstarch to the cooking fruit. Cook again until syrup is thick and ruby clear. Stir constantly. When about thickened, add lemon juice. Cool slightly.
Line pie shell with 3 C uncooked and well-drained berries. Pour slightly cooled glace mixture over. Mix slightly with fork - very gently. Chill thoroughly
2 cups white sugar
1/3 cup molasses
Combined in the bowl of a kitchen aid using the paddle attachment. Mix on medium slow speed for 3 to 4 minutes. Add a little more molasses if you want the sugar darker. Trust me after you make your own you will never buy mass produced brown sugar again.
This is a recipe my aunt used to make all the time that I eventually begged the recipe from her. I hope you all enjoy.
4 oz. semi-sweet chocolate, grated or finely chopped
2 oz. unsweetened chocolate, grated or finely chopped
6 tablespoons unsalted butter
1/4 cup sugar
2 eggs
1/4 cup all purpose flour
1 teaspoon baking powder
butter to grease ramekins
Butter the sides and bottoms of two 4-inch ramekins. Set those aside. If you have a double boiler, great, or make do with a bedium bowl over boiling water. Melt both types of chocolate with butter, stirring until smooth. Then, transfer to a mixing bowl and let cool slightly.
Mix in the sugar and then add the eggs, flour, and baking powder. Whisk until it's smooth and thick.
Divide the mixture between the two ramekins, and then bake for about 10-12 minutes or until the middle just barely begins to set. Remove from the oven and invert them onto your serving plates. You can serve with whipped cream or dust with cocoa powder, or your own preferred finish.
You can also let the cakes cool completely and reheat in the microwave for a bout 45 seconds.
My Sire loves Carrot Cake and this is the formula that I use to make it, for his birthday this year we brought some of this cake to an after party and a few friends got a taste, it was a hit and now I wish to share it with them and anyone else.
1. 3 cups cake flour
2. 1 tsp. salt (optional)
3. 2 tsp. baking powder
4. 2 tsp. baking soda
5. 2 tsp. ground cinnamon
6. 1 tsp. ground ginger
7. 2 cups sugar
8. 1 ½ cups vegetable oil
9. 1 tsp. vanilla
10. 4 large eggs
11. 8 oz. crushed pineapples, drained
12. 2 cups finely shredded carrots
14. ½ cup pecans
Heat over 350 degrees grease and flour 3, 8†round pans, 2 10†round pans or quarter sheet pan(the pan should have 2" sides); set aside. Sift together 1st six ingredients; set aside. In another bowl mix sugar, oil and vanilla, stirring well. (This part can take place in your mixer) Alternate adding eggs one at a time and dry ingredients to sugar mixture, blending well add pineapple; mix well. Stir in carrots and chopped nuts. Pour into prepared cake pans. Bake Layers until pick comes out clean about 40 minutes (gas oven). Cool on rack 10 minutes remove from pan and cool completely on racks.
Cream Cheese Frosting
(If you plan to ice the whole cake double the formula)
1. 8 oz. soften cream cheese
2. ½ cup butter
3. 1 tsp. vanilla
4. 1 lb. shifted confectioner’s sugar (powder sugar)
5. 1 – 2 tbsp. evaporated milk (as needed, might not need)
Cream together cream cheese & Butter; add vanilla and shifted power sugar slowly. Add evaporated milk only if frosting is too stiff.
You can also put a thin coating on the sides of the cake and toast some almonds and place them on the sides of the cake.
I take a basic New York Cheesecake recipe and change it to reflect my mood or the occassion. By substituting one pound rasberries, blueberries and blackberries for the M&M's you will have a whole new cake and people will love it as much as the first!
1 1/4 c Ginger Snap Crumbs
3 Tbsp butter
1 Tbsp Sugar
2 lbs Cream cheese
1 1/3 c Sugar
4 Eggs
2 Tbsp flour
2 tsp Grated lemon zest
1/3 c Heavy cream
1 Cup Chocolate M&M's
Place an oven safe bowl of water on the bottom rack of the oven to keep moisture in the oven during baking.
To make the crust, mix the crumbs, butter and sugar. Press into the bottom and sides of a 10" spring form pan. Bake 8 minutes at 325F.
Now mix cheese and sugar until blended. Blend in eggs one at a time. Mix in flour, zest and cream. Fold in the M&M's. Pour into the crust.
Bake at 400F for 10 minutes, then another 40 minutes at 250F. Let cool in the open oven for an hour.
TIP: Most people will tell you to blend the ingredients just until blended. I say whip the heck out of them!! It makes for a lighter cheesecake that people will rave about!
Directions:
Preheat oven to 350
Prepare a jellyroll pan
Cream together:
1 cup oil
2 cups sugar
2 cups pumpkin
4 eggs
Sift together:
2 cups flour
2 tsp baking soda
½ tsp salt
2 tsp cinnamon
Add to wet ingredients, pour into prepared jellyroll pan bake 25-30 minutes or until a toothpick comes out clean. Cool, cut and ice.
Icing:
8oz cream cheese
½ cup butter
1 tsp vanilla
1 lb powdered sugar
I use a decorating bag with a star tip to frost, but you can frost the entire jellyroll pan then cut.
Cutting tip: bite size is best for home or parties, but using a scalloped edge cookie cutter makes them perfect for selling.
STORE BOUGHT ANGEL FOOD CAKE:
CUT ABOUT 1 INCH OFF OF THE TOP AND SET ASIDE
CUT A 2-INCH TUNNEL IN THE CENTER OF CAKE, SCOOP OUT.
TEAR SCOOPED CAKE INTO PIECES AND RESERVE.
1 LB STRAWBERRIES: DICE 1/2 SAVE 1/2 FOR GARNISH
12 OZ CREAM CHEESE AND 1/2 CAN SWEETENED CONDENSED MILK: CREAMED.
ADD DICED STRAWBERRIES AND CAKE PIECES TO CREAMED MIXTURE. FILL TUNNEL.
(YOU WILL HAVE LEFT OVERS, YEH!)
REPLACE TOP OF CAKE AND ICE WITH 1 PINT WHIPPING CREAM, WHIPPED WITH 2T POWDER SUGAR.
GARNISH WITH THE REST OF STRAWBERRIES.
This was my cousins blue ribbon winner at the Del Mar Fair several years ago.
I found this recipe for a low calorie bar that is good
2 chopped apples
1 cup flour
1/2 cup white sugar
1/4 cup brown sugar
tbsp vanilla
dash of salt
1tsp baking powder
1tbsp cinummin
2 egg whites
mix all dry indgrents toghther, then add chopped apples . Bake at 350, for 20 minutes, untill lightly brown, dash with sugar, when ton. Serves 16,, cals-77, fat-2g
2 c. all purpose flour
2 c. sugar
Sift together in large bowl.
In small saucepan, bring to a boil:
1 c. water
1 stick butter
1/2 c. shortening
4 T. cocoa
Remove from heat and pour into flour/sugar. Stir in:
1/2 c. buttermilk (or milk w/tsp vinegar or lemon juice)
2 beaten eggs
1 t. vanilla extract
1 t. baking soda
1 t. cinnamon
Pour into greased 15" x 11" jelly roll pan. Bake at 400 for 20 minutes.
10 minutes before cake should come out of oven, start making icing.
Bring to a boil:
1 stick butter
6 Tbsp. milk
4 Tbsp. cocoa
Remove from heat and stir in:
1 box confectioners sugar
1 t. vanilla
1 c. chopped pecans or walnuts
Beat well and spread while icing and cake are hot.
Freezes well (as IF there will be leftovers).
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This recipe was given to me as a wedding gift -- the lady wouldn't give it to me before that because she said it was "much too powerful a thing to be in the hands of a single girl."
It looks complicated, but it's so simple that it can be made TWICE within an hour
Also, it can make two 8" or 9" layers if baking time is adjusted accordingly.
Yum!
/bj
1 white cake mix
1 bx. of sugar free Jello (any flavor you prefer)
1 8 oz. tub of Cool Whip
Bake cake as directed on box in a 9x13 pan. Allow to cool to room temperature. Either with a toothpick or a fork, poke holes over the entire top of the cake. Prepare jello as directed on package, after adding the cup of cold water, pour the jello mixture very slowly over all of the holes in the cake. Refrigerate for 2-3 hours or overnight. Spread the Cool Whip over cake before serving. Keep refrigerated.
This is a family favorite. Depending on your taste, you can use any Jello flavor you prefer. Very refreshing in the summertime.
6 cups rice krispie cereal
1 cup karo syrup
1 cup peanut butter
1 cup sugar
1/2 bag semisweet chocolate chips
1/2 bag butterscotch chips
in medium pan mix sugar and karo syrup until it starts to bubble. remove from heat and add peanut butter. pour mixture over cereal and mix. pour into a well buttered 9x13 baking dish and pack down. let cool and melt chocolate and butterscotch chips over double boiler. pour over bars and let cool. cut and enjoy!
Ingredients:
1 box - German chocolate cake mix
1 can - Sweetened condensed milk
1 bottle - Caramel ice cream topping
1 sm tub - whipped topping
1/2 bag - Toffee chips (located in the baking isle by the choc chips)
Directions:
* Prepare cake as directed on package.
* When cake is done remove from oven and poke holes all over the top of it with a wooden spoon handle.
* Pour Caramel and sweetened condensed milk over top of entire cake.
* Let cake cool completely by placing in fridge (overnight is best).
* Once cake is completely cooled, (just before serving) top it with container of whipped topping and then the toffee chips.
** The best way to make this cake is to let it sit overnight. That way the caramel and milk can soak into the cake.
ENJOY!!
Strawberry Pretzel Salad
INGREDIENTS:
2 cups crushed pretzels
6 tablespoons white sugar
3/4 cup butter, melted
1 cup white sugar
* 2 (8 ounce) packages cream cheese
* 1 (8 ounce) container frozen whipped topping, thawed
* 1 (6 ounce) package strawberry flavored gelatin
* 2 cups boiling water
* 1 (16 ounce) package frozen strawberries—sliced
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 6 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or lightly toasted (do not overcook!). Set aside to cool completely.
2. In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
3. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.
This is my adaptation of the recipe on the back of the Ghiradelli chocolate chip bag. I've made some changes for our elevation (5200 ft). These cookies stay moist and chewy much longer than most others I've made, and are always a crowd pleaser!
2 1/4 to 2 1/2 C. unsifted flour
scant 1 tsp. baking soda
1/2 tsp. salt
scant 1 C. butter, softened
scant 3/4 C. sugar
scant 3/4 brown sugar, packed
2 tsp. vanilla
2 large eggs
1 C. walnuts, chopped (optional)
2 C. chocolate chips (Ghiradelli chips are really yummy)
Preheat oven to 375. Stir flour with baking soda and salt, set aside. In a large bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color (about 4 minutes). Add vanilla and eggs, one at a time, mix on low speed until incorporated. Gradually blend dry mixture into creamed mixture, Stir in nuts and chocolate chips. Drop by tablespoon onto ungreased baking sheet. Bake for 9-11 minutes or until golden brown (I usually slightly underbake and leave the cookies on the sheet to cool slightly before putting them on a wire rack).
Makes about 4 dozen cookies.
Ingredients:
1/2cup butter or margarine
1/2cup peanut butter (I use crunchy)
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/4 cup flour
3/4 teaspoon soda
1/4 teaspoon salt
Directions:
1. Preheat over to 375 degrees.
2. Cream butter, sugar and brown sugar.
3. Add egg, vanilla and peanut butter. Mix until creamy.
4. In a small bowl combine flour, salt and baking soda.
5. Slowly add the dry ingredients to the wet ingredients.
6. Mix completely.
7. Roll dough into balls then roll in sugar. Place on cookie sheet and use a fork to make a crisscross pattern.
8. Bake for 10 to 12 minutes.
Another Greek Recipe :)
Ingredients:
1 quart milk
1/2 cup water
pinch of salt
1/3 cup rice
1/2 cup sugar (or a little less depending on how sweet you like it)
1 tsp of vanilla
1 egg
Directions:
1. Wash rice.
2. Bring Water, Rice and salt to a boil.
3. Cook Rice not fully but somewhat fluffy but don't burn it.
4. Add milk, sugar and Vanilla to a boil over medium heat (not high heat) in a heavy bottomed pan.
5. Lower heat and then simmer uncovered for one half hour, stirring occasionally.
6. Check to see if mixture is thick. If it is not thick enough continue simmering until thickened. This may take another 5 or 10 minutes. (sometimes adding a teeny bit of corn starch helps to thicken it)
7. Take off heat.
8. Beat the egg.
9. Add a few spoonsful of the rice mixture to the beaten egg and stir. Repeat a couple times.
Then add the diluted egg mixture to the rice mixture and stir well.
10. Put back over low heat for a couple minutes continually stirring.
11. Pour into serving dishes and sprinkle with cinnamon.
12. Refrigerate.
These are a Paula Dean recipe and are so unbelievably good. They almost taste like doughnuts!
1 (8-ounce) brick cream cheese, room temperature
1 stick butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix
Confectioners' sugar, for dusting
Preheat oven to 350 degrees F.
In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.
1 pkg. (2-layer size) white cake mix
1 cup boiling water
1 pkg. (4-serving size) Gelatin, any flavor (I usually use strawberry or cherry)
1/2 cup cold water
1 tub (8 oz.) Whipped Topping, thawed; the french vanilla whipped topping and strawberry are what I usually use
PREPARE and bake cake in 13x9-inch baking pan as directed on package. Remove from oven. Cool cake in pan 15 minutes. Pierce cake with large fork at 1/2-inch intervals.
MEANWHILE, stir boiling water into dry gelatin mix in small bowl at least 2 minutes until completely dissolved. Stir in cold water; carefully pour over cake. Refrigerate 3 hours.
FROST with whipped topping. Refrigerate at least 1 hour or until ready to serve. Cut into 16 slices. Store leftover cake in the refrigerator.
Also very delicious, to add strawberries on top of whipperd topping. This cake is really good, refreshing and fairly low in fat. Enjoy!
I don't usually care for raspberries but this recipe is awesome!
Ingredients:
1/2 cup (1 stk) butter or margarine
2 cups (12 oz. pkg) white morsels (divided)
2 large eggs
1/2 cup granulated sugar
1 cup all-purpose flour
1/2 tsp salt
1/2 tsp almond extract
1/2 cup seedless raspberry jam
1/4 cup toasted sliced almonds
Directions:
1) Preheat over to 325 F. Grease and sugar 9" square baking pan.
2) Melt butter in medium, microwave-safe bowl on HIGH (100% power) for 1 minute; stir. Ass 1 cup white morsels; let stand. Do not stir.
3) Beat eggs in large mixer bowl until foamy. Add sugar; beat until light lemon colored, about 5 minutes. Stir in morsel-butter mixture. Add flour, salt and almond extract; mix at low speed until combined. Spread 2/3 of batter into prepared pan.
4) Bake for 15 to 17 minutes or until light golden brown around edges. Remove from oven to wire rack.
5) Heat jam in small, microwave safe bowl on HIGH (100% power) for 30 seconds; stir. Spread jam over warm crust. Stir remaining morsels into remaining batter. Drop spoonfulls of batter over jam. Sprinkle with almonds.
6) Bake for 25-30 minutes or until edges are browned. Cool completely in pan on wire rack. Cut into bars.
ENJOY!
This is so easy & delicious! My husband commented after the first time I made them... "you should sell these." :)
Enjoy!!!
1 cup peanut butter, creamy or crunchy
1 1/3 cups baking sugar replacement (recommended: Splenda)
1 egg
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Grease a large baking sheet.
In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement. Cool slightly before removing from pan.
4 C peeled, sliced peaches (you can used canned too)
1 C raspberries
2 C sugar, divided
1/2 C water
8 tbsp butter
1 1/2 C self-rising flour
1 1/2 C milk
Preheat oven to 350.
Combine peaches, raspberries, 1 C sugar and water in saucepan and mix well. Bring to a boil and simmer for 10 mins.
Put the butter in a deep baking dish and place in oven to melt.
Mix remaining 1 C sugar & milk and slowly add flour to prevent slumping. Pour mixture over melted butter. Do not stir. Gently spoon fruit mixture & syrup on the top. Batter will rise to the top during baking. Bake for 30 to 45 mins. Check at 30 mins. Don't over bake.
This is great served with vanilla ice cream or whipped topping.
I just made these for my fiance and he loved them!! They are really good and peanut buttery.
Ingredients:
* 1/2 cup (1 stick) butter or margarine, softened
* 3/4 cup sugar
* 1/3 cup REESE'S Creamy Peanut Butter or REESE'S Crunchy Peanut Butter
* 1 egg
* 1/2 teaspoon vanilla extract
* 1-1/4 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup HERSHEY'S Milk Chocolate Chips
* 1 cup REESE'S Peanut Butter Chips
Directions:
1. Heat oven to 350°F.
2. Beat butter, sugar and peanut butter in medium bowl until creamy. Add egg and vanilla; beat well. Stir together flour, baking soda and salt; add to butter mixture, blending well. Stir in milk chocolate chips and peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheets.
3. Bake 12 to 14 minutes or until light golden brown around the edges. Cool 1 minute on cookie sheet. Remove to wire rack; cool completely. About 3 dozen cookies.
You won't believe how good this is!! The sauce is good on its own, too
If you make this cake in a nine-inch springform pan, cut the baking time by about 15 minutes. The center of the cake may appear looser than expected, but it will become firmer as it chills overnight.
Cheesecake:
1/2 cup sugar
20 reduced-calorie vanilla wafers
1/8 teaspoon salt, divided
3 large egg whites, divided
Cooking spray
1 1/2 cups sugar
3 tablespoons cornstarch
2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
1/2 cup (4 ounces) block-style fat-free cream cheese, softened
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
4 large eggs
Strawberries (optional)
Sauce:
4 cups sliced strawberries (about 1 1/2 pounds)
1/2 cup water
2 tablespoons sugar
1 tablespoon water
2 teaspoons cornstarch
2 teaspoons fresh lemon juice
Preheat oven to 350.
To prepare cheesecake, place 1/2 cup sugar, wafers, and dash salt in a food processor; process until mixture resembles sand. Place 1 egg white in a small bowl; stir with a whisk until frothy. With the processor on, add 2 tablespoons egg white through food chute, processing until blended (discard remaining egg white). Firmly press mixture into bottom and slightly up sides of an 8-inch springform pan coated with cooking spray. Bake at 350 for 10 minutes; cool completely on a wire rack.
Reduce oven to 300.
Combine 1 1/2 cups sugar, 3 tablespoons cornstarch, and remaining dash salt in a large bowl. Add cheeses; beat with a mixer at medium-high speed until smooth. Reduce mixer speed to low. Add vanilla and 1 teaspoon juice; beat just until combined. Add eggs, 1 at a time, beating after each addition just until incorporated. Add remaining 2 egg whites; beat just until incorporated.
Pour cheese mixture into prepared pan. Bake at 300 for 1 hour and 15 minutes or until a 3-inch circle in the center of the cheesecake barely jiggles when the side of the pan is tapped. Turn oven off. Leave cheesecake in oven with the door open for 30 minutes. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature on a wire rack. Cover and chill at least 8 hours. Garnish cake with strawberries, if desired.
To prepare sauce, combine sliced strawberries, 1/2 cup water, and 2 tablespoons sugar in a small saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat. Strain mixture through a sieve into a bowl, pressing lightly with a spatula; discard solids. Return mixture to pan. Combine 1 tablespoon water and 2 teaspoons cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to pan. Bring to a boil; cook 1 minute, stirring constantly. Transfer mixture to a bowl; cool to room temperature. Stir in 2 teaspoons juice.
Yield: 16 servings (serving size: 1 slice cheesecake and about 2 tablespoons sauce)
CALORIES 245(31% from fat); FAT 8.4g (sat 4.7g,mono 2.4g,poly 0.4g); PROTEIN 6.6g; CHOLESTEROL 75mg; CALCIUM 49mg; SODIUM 216mg; FIBER 0.9g; IRON 0.6mg; CARBOHYDRATE 36.8g
Cooking Light, APRIL 2006