1 can cherry pie filling
1 box yellow jiffy cake mix
1/2c chopped nut (pecans/hazlenut, etc)
1 stick melted butter
Preheat oven to 350
In a 8x8 pan layer cherries, cake mix and nuts. Drizzle with melted butter. Bake for 30 minutes or until bubbly and brown on top.
Ingrediants:
* 1 (18-ounce) package Nestle Toll House Refrigerated Chocolate Chip Cookie Bar Dough or Walnut Chocolate Chip Cookie Bar Dough
*1 pint vanilla or chocolate ice cream, softened
*Rainbow sprinkles
*Nestle Toll House Semi-Sweet Chocolate Mini Morsels
Directions:
Prepare the cookies according to the package directions, then let them cool completely.
Place a little less than 1/4 cup of ice cream on the flat side of 1 cookie; top with the flat side of a second cookie to make a sandwich. Decorate as desired. Serve the sandwiches immediately or wrap them tightly in plastic wrap and freeze.
This cake has a firm, moist texture that makes it perfect for tiered designs. We've added almond flavor to give it a richer taste everyone will love.
Ingredients:
1 1/2 cups butter, room temperature
2 1/2 cups granulated sugar
5 eggs
1 teaspoon Pure Vanilla Extract
3/4 teaspoon Premium Almond Flavor
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
Preheat oven to 350°F. Spray pans with vegetable pan spray. In mixer bowl cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla and almond flavor. Mix flour with baking powder and salt. Add flour mixture alternately with milk, starting with the flour. Pour into prepared pans. Refer to baking chart, for baking times and temperatures for specific pans. Cool 10 minutes in pan. Loosen sides and remove. Cool completely before decorating.
Makes 7 1/2 cups batter.
Served as a groom's cake or as the main cake, chocolate gives guests a great alternative look and taste to traditional wedding cakes.
2 cups unsifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter or margarine (room temperature)
2 cups sugar
3 eggs
1 teaspoon Pure Vanilla Extract
1 1/2 cups milk
3 oz. unsweetened chocolate, melted
Preheat oven to 350°F. Combine flour, baking powder, soda and salt. Cream butter and sugar together until light in texture. Add eggs and vanilla to creamed mixture. Beat thoroughly. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Add melted chocolate and beat thoroughly.
Brush two 8 or 9 in. cake pans with Wilton Cake Release or generously grease pans with solid vegetable shortening and flour, or use Wilton Cake Release. Pour batter into pans. Bake for 35-40 minutes or until top springs back when touched lightly in center.
Makes 6 cups batter.
From www.wilton.com
I have yet to find a dessert I like better than baklava. I practically lived on this while I was pregnant!
INGREDIENTS:
1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey
DIRECTIONS:
Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.
I found a no-eggs Tiramisu recipe to make for a friend of mine who loves tiramisu but couldn't have raw eggs while pregnant. I made some tweaks to the original recipe and now it is soooo yummy. :)
18 oz. mascarpone cheese
3 cups heavy cream
1 1/2 cups + 2 tbs. confectioner's sugar
8 tbs of kahlua (or as much as it takes)
1 tsp vanilla extract
chocolate biscotti
2 tbs cocoa (unsweetened dutch process)
1/2 oz semisweet chocolate
1. Press mascarpone through a wire mesh sieve into a mixing bowl or process with a few pulses of food processor until smooth.
2. Add cream, 1 1/2 cups of sugar, half of alcohol and vanilla
3. Process until smooth and creamy or beat the mixture with a wooden spoon.
4. Soak biscotti in alcohol (don't be afraid to use more than listed above!)
5. Place a layer of biscotti on the bottom of a 13x9 pan
6. Spread 1/2 the cheese mixture on top of biscotti
7. Cover with a second layer of biscotti
8. Spreak remaining cheese on top of biscotti
9. Mix cocoa and remaining sugar and sieve over top. Grate chocolate to garnish the top.
One of the people we had over for dinner the night I first made this walked into our kitchen and said, "Is that home-made pie? It looks so perfect it could be in a magazine!" I thought that was pretty funny. I'm sure it's the turbinado sugar topping that gives it the extra finished look.
Double-Crusted Apple Pie
Pastry:
2 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup vegetable shortening
1/2 cup ice waer
cooking spray
Filling:
10 cups thinly sliced peeled Granny Smith apple (about 3 pounds/6 apples)
3/4 cup granulated sugar
1 1/2 tbsp all-purpose flour
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg
1 tbsp chilled butter, cut into small pieces
Topping:
1 tbsp milk
1 tsp turbinado sugar (cinnamon sugar--you can make your own with a 3 T sugar to 1 tsp cinnamon ratio)
1. To prepare pastry, lightly spoon 2 1/2 cups flour into dry measuring cups; level with a knife. Combine 2 1/2 cups flour and 1/2 tsp salt in a large bowl, sitrring well with a whisk; cut in shortening with a pastry blender or two knives until mixture resembles coarse meal. Gradually add ice water; toss with a fork until flour mixture is moist. divide the dough into 2 equal portions. Gently press each portion into a 4 inch circle on heavy-duty plastic wrap; cover and chill 30 minutes.
2. Preheat oven to 425.
3. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place 1 portion of chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 12-inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed. Remove top sheets of plastic wrap; fit dough, plastic wrap side up, into a 9-inch deep-dish pie plaste coated with cooking spray. Remove remaining plastic wrap.
4. To prepare filling, combine apple and next 5 ingredients (through nutmeg); toss gently to coat. Spoon apple mixture into prepared pie plate; top with butter.
5. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place remaining portion of chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into an 11-inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed. Remove top sheets of plastic wrap; fit dough, plastic wrap side up, over apple mixture. Remove remaining plastic wrap. Press edges of dough together. Fold edges under and flute. Cut several slits in top of dough to allow steam to escape.
6. To prepare topping, brush top of dough with milk and sprinkle turbinado sugar evenly over dough. Place pie plate on a foil lined baking sheet; bake at 425 for 10 minutes. Reduce oven temperature to 350 (do not remove pie from oven); bake an additional 40 minutes or until browned. Cool on a wire rack.
I love these holiday cookies, and grew up on them. Although they can be time consuming, they're worth the effort!
Cookies:
1 stick unsalted sweet butter, softened
2 eggs
1 1/2 c. vegetable oil
1/4 c. orange juice, fresh squeezed
1 T. orange zest
6-7 cups flour (start with 6, and continue to add until good consistency; dough will be a little oily, but should not be too sticky)
2 tsp. baking powder
1/2 tsp baking soda
1 tsp cinnamon
Honey dip mixture
2 c. water
2 c. sugar
2 c. honey
Topping
1 lb. chopped walnuts
2 tsp. cinnamon
1/4 tsp crushed cloves
Beat butter until creamy. Add eggs and continue to beat until smooth. Mix in oil, orange juice, and zest until very smooth. Sift flour with baking soda, baking powder, and cinnamon and slowly add into mixture, until good consistency. Add flour as necessary.
Knead dough for 10 minutes on a lightly floured surface.
Roll dough into small oval shapes and place on ungreased cookie sheet. Flatten slightly with palm of hand and prick a few times with a fork (see picture). Bake at 325 for 25-30 minutes, or until done. Cool cookies completely.
Next day or several hours later: Chop or process walnuts, and add cinnamon and cloves to nut mixture. Set aside.
In medium saucepan, pour water, sugar, and honey. Heat until lightly boiling, and then turn off burner. Dip a few cookies into mixture at a time, for about 10 seconds, using a slotted spoon to lift them out.
Immediately top with nut mixture.
This is a recipe I adapted from a recipe booklet my grandma had. Recently I found out that my grandma really doesn't like to bake, it was my grandpa that was more of the baker. I've kept the title the same though and I continue to enjoy looking through and trying all the recipes in my grandparents clippings, magazines, and vintage books.
This recipe won a contest at iVillage.com many years ago and my prize was a Barefoot Contessa Entertaining cookbook.
Servings: 10
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Ingredients:
3 cups diced rhubarb
1 cup sliced fresh strawberries
1 cup white sugar
3 tablespoons all-purpose flour
1 cup packed brown sugar
1 1/2 cups all-purpose flour
1 cup butter
1 cup rolled oats
Directions:
1. Mix together the sugar & 3 tbsp flour. Mix the strawberries & rhubarb until well coated. Lightly grease a 9x13 pan & sprinkle with a few oats -- or line with parchment paper.
2. Mix together brown sugar, 1 1/2 cups flour, butter & oats until crumbly. Sprinkle on top of rhubarb-strawberry mixture.
3. Bake in a preheated 375 degree oven for 45 minutes.
4. Let cool for 5 to 10 minutes & serve with ice cream.
Nutritional Information:
Based on individual serving.
Calories: 478
Total Fat: 21 g
Carbohydrates: 70 g
Protein: 5 g
1 box Duncan Hines Golden Yellow Cake Mix
1 small box instant vanilla pudding
1/3 cup oil
4 eggs
8 oz. sour cream
Combine above ingredients and mix well.
Stir in:
2 oz. grated semi-sweet chocolate
6 oz. pkg. chocolate chips
1 cup chopped nuts
Bake at 350 for 30-35 minutes.
From Peach Tree Kountry Kitchen in Boerne, TX :)
4 eggs
2 cups sugar
1 cup vegetable oil
1 (16 oz.) can pumpkin
2 cups flour
2 tsp. baking soda
½ tsp. salt
2 tsp. cinnamon
1 tsp. cloves
½ tsp. ginger
¼ tsp. nutmeg
Combine eggs and sugar and beat at high speed until light and fluffy. Add oil and pumpkin; beat well. Mix flour and spices together, add to batter 1 cup at a time at low speed just until blended. Pour in ungreased 9-inch tube pan. Bake at 350 for 45-60 minutes. Cool in pan for several minutes. Remove to plate to cool, spread with Cream Cheese frosting (below), or dust with powdered sugar.
Cream Cheese Frosting
6 Tbsp. butter or oleo, softened
8 oz. cream cheese, softened
1 (1-lb.) pkg. powdered sugar
2 tsp. vanilla extract
Combine butter and cream cheese in mixer bowl, beat well. Add sugar and vanilla, beat until smooth.
1 pkg. Duncan Hines yellow cake mix
1 1/2 cups Ricotta cheese
4 eggs, beaten
2/3 cup sugar
1 tsp. vanilla
Powdered sugar
Mix cake according to directions. Pour into 9x13 greased and floured pan. Mix cheese, eggs, sugar and vanilla. Pour gently over cake batter. Bake at 350 for 40-45 minutes. Sift powdered sugar lightly on top while cake is warm.
This is good served with fresh strawberries and blueberries for brunch. This is good 2-3 days later. Keep in refrigerator.
*I use butter flavored cake mix most of the time.
1 box yellow cake mix
1 small box instant pudding mix
4 eggs
½ cup oil
1 (8 oz) carton sour cream
2 tsp. vanilla
Mix all ingredients together and put in 9x13 pan. Top with streusel and pecans.
Streusel Topping:
½ cup sugar
6 Tbsp. brown sugar
6 Tbsp. flour
1 stick oleo – hard
1 Tbsp. cinnamon
1 cup pecans (opt)
Bake at 350F for 40-45 minutes.
1 large instant vanilla pudding
1 1/2 cups milk
Mix above ingredients in mixer on medium speed.
Add:
1 can Eagle Brand milk
1 large carton Cool Whip, thawed (may use 3/4 carton and save rest for top of pudding)
1 box vanilla wafers
3-4 large bananas, sliced
Layer pudding, cookies, and bananas ending with pudding. This makes one 9x13 or 1 large round bowl. Refrigerate.
3/4 cup semisweet chocolate chips
1 stick unsalted butter
2 large eggs
3/4 cup superfine sugar (+ some for ramekins)
3 Tbsp. all purpose flour
Butter 4 (2/3 cup) ramekins and sprinkle with sugar. Preheat oven to 400.
Melt chocolate and butter this can be done in microwave set aside to cool.
Mix eggs, sugar and flour, then add chocolate mixture, mix until blended.
Divide mixture evenly among ramekins and place on baking sheet. Bake until tops are shiny and cracked about 20 minutes.
Serve warm with ice cream.
1/2 cup white syrup (Karo)
1/2 cup sugar
3/4 cup crunchy peanut butter
3 1/2 cups Special K Cereal
1 tsp. vanilla
6 oz. pkg. chocolate chips
6 oz. pkg. butterscotch chips
Heat syrup and sugar to a boil (just until dissolved), then quickly add peanut butter, cereal and vanilla. Spread into 9x13 pan to cool. Melt chips together over hot water and spread over cereal mixture. Let cool.
2 cups sugar
1 stick margarine
1/2 cup milk
4 Tbsp. cocoa
Dash of salt
Combine above ingredients and boil 2 minutes.
Add:
1/2 cup peanut butter
2 tsp. vanilla
3 cups quick cooking rolled oats
Drop by teaspoonfuls onto waxed paper. Let cool.
2 egg whites
2/3 cup sugar
1 cup mini chocolate chips
Heat oven to 350. Beat egg whites. Add sugar and beat until soft peaks form. Stir in chocolate chips. Drop onto foil lined cookie sheets. Place in oven and turn off heat. Leave in oven overnight – don’t open oven door until morning!
Can also be made with crushed peppermints.
¾ cup Mountain Dew
1 green Granny Smith apple
1 pkg. crescent rolls (8 count)
3/4 cup sugar
1 stick oleo
1 tsp. cinnamon
Peel and slice apple into eight pieces. Roll each slice in crescent roll. Place in a greased 8x8 pan.
Mix sugar, oleo, and cinnamon together. Sprinkle this mixture over top of crescent rolls, then pour Mountain Dew over top.
Bake at 350 for 45 minutes.
1 package phyllo dough (16 oz.)
1 c. butter, melted
Filling:
1 lb. chopped walnuts
1.5 tsp ground cinnamon
dash or two of crushed cloves (optional)
Syrup
1 c. water
1 c. sugar
1 c. honey
1 T lemon juice
Preheat oven to 350, and grease a 9x13 pan.
Mix chopped walnuts and cinnamon (and cloves if you are adding), and set aside.
[Phyllo can be really hard to work with. You should keep a moist cloth over the dough you are not working with, to keep it from drying out.]
Layer 2 sheets of phyllo on the bottom of the prepared pan. Brush melted butter over the second sheet. Place another 2 sheets on top, and brush more butter. Continue this until you have layered 8-10 phyllo sheets, with butter every 2 sheets.
Sprinkle nut/cinnamon mixture after every 8th/10th sheet of phyllo. Repeat layering of phyllo & nut mixture.
Cut into squares/diamonds about 2-3" wide.
Bake for 45 minutes.
Meanwhile, heat sugar, honey, water and lemon juice in a sauce pan. Bring to just a boil and then remove from heat. Pour over the baklava when you take it out of the oven. Let cool and serve!
2 3/4 cups self-rising flour -- soft wheat preferred
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon cloves
1 cup brown sugar -- firmly packed
3/4 cup margarine -- softened
1 egg
1/4 cup light molasses
Combine flour, soda, and spices in a bowl and set aside. Cream sugar and margarine. Beat in egg and molasses until light and fluffy. Stir in flour mixture just until blended. Chill for 2 hours or more. Preheat oven to 375 degrees.
Shape dough into 3/4-inch balls, roll in granulated sugar, and place on lightly greased baking sheets about 2 inches apart. Flatten each ball with the bottom of a glass dipped in sugar. Bake about 8 to 10 minutes, until set.
Makes 8 dozen cookies.
I found this recipe on thenest.com
1 pint fresh strawberries
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar, or to taste
2 tablespoons orange flavored liqueur, or to taste
DIRECTIONS:
Cut the tops off of the strawberries and stand upright on the cut side. Make a cut 3/4 of the way down from the tip of the strawberry towards the bottom.
Beat together the cream cheese, sugar, and liqueur until smooth in a mixer or a food processor. Place into a piping bag with a star tip. Pipe into each strawberry and arrange on a serving platter
Thanks Em!
6-7 Baking Apples
3/4 c Sugar
1 tsp cinnamon
1 1/2 tbsp Butter
1 store bought pie crust
Mix sugar cinnamon and apples together in large bowl.
Place the pie crust on the bottom of pie plate.
pour apple mixture into pie dish.
Topping:
1/2 c butter
1 c flour
1/2 c brown sugar packed
cut all ingredints together and sprinkle on top of apple mixture.
Cut the 1 1/2 tbsp of butter on top of the topping.
Bake 425 for 50 min
I got this recipe from a fellow Nestie (who got it from the New Best Recipe Cookbook)...I tried it myself, and it's really easy and really good! I used a store-bought pie crust, but I think next time I might attempt to make my own.
From The New Best Recipe cookbook:
Lime Filling:
4 teaspoons grated zest and 1/2 cup strained juice from 3 or 4 limes
4 large egg yolks
1 (14 oz) can sweetened condensed milk
1. For the filling: whisk the zest and yolks in a medium nonreactive bowl until tinted light green(about 2 minutes). Beat in the condensed milk, then the juice and set aside at room temperature to thicken(about 30 minutes)
2. Prepare the crust according to package directions(or if you're adventurous make it from scratch). Pour filling into crust and bake at 325 for 15-17 minutes until you can pull it out and it's still a bit jiggly in the center. Put pie on wire cooling rack to cool until room temp, then refridgerate covered for at least 3 hours. Top with whipped cream and garnish with sugared lime slices if you want.
PUMPKIN ROLL - This is so good! Very Rich!
Ingredients:
* 3 Eggs
* 1 Cup Sugar
* 2/3 Cup Pumpkin
* 3 1/2 Teaspoon Cinnamon
* 1 Teaspoon Lemon Juice
* 3/4 Cup Flour
* 1 Teaspoon Baking Powder
* 1/2 Teaspoon Salt
* 1 Cup Chopped Pecans
Directions: Beat eggs at high speed for 5 minutes. Gradually add sugar, stir in pumpkin and lemon juice. Stor together flour, baking powder, cinnamon & salt. Fold this into pumpkin mixture. Poor into greased & floured cookie sheet with edges - Top with nuts. Bake at 375 degrees for 12 minutes. Turn onto towel that has been sprinkled with powdered suger. Roll up from short end leaving towel in the roll. Cool.
Filling:
* 1 Cup powdered Sugar
* 8 oz. Package Cream Cheese
* 4 Teaspoon Margarine
* 1/2 Teaspoon Vanilla
Mix well. Carefully unroll cooled roll. Spread filling over cooled pumpkin roll. Roll back up without towel. Wrap with plastic wrap and place in freezer util solid. Slice off amount you need and refreeze unused portion.
NOTE: We like ours frozen but you dont have to freeze yours! I slice a piece off and put in on top of vanilla ice cream! Yum!
Backstory: My Husbands Grandmothers recipe. We have this at every Christmas and I make it year round! My favorite dessert!
I'm not a big fan of cookies in general,especially chocolate chip one, or ones with other interupting ingredients, but I can honestly say that
I enjoyed these. Enjoy!!!!
1-1/2 cups flour
1 teaspoon baking soda
1 cup butter
3/4 cup sugar
3/4 cup brown sugar
1 egg
1 teaspoon vanilla extract
1-1/2 cups oatmeal
1 cup chocolate chips
1 cup sweetened dried cranberries (Craisins)
1 cup almond bits
Sift together flour and baking soda and set aside. Cream butter and
sugars together well and add egg and vanilla extract. Mix in flour and
baking soda until well blended and gradually blend in oatmeal,
chocolate chips, sweetened dried cranberries, and almond bits. Chill
dough well to prevent mixture from "spidering" while baking. When dough
is chilled, preheat oven to 350 degrees. Drop by rounded tablespoonfuls
2 inches apart on parchment-lined baking sheet and bake for 8 to 10
minutes.
Makes: 4 dozen cookies
5 medium tart apples, peeled, cored, and sliced
1/3 cup firmly packed light brown sugar
1/3 cup granulated sugar
1/2 cup all-purpose flour
3/4 cup quick cooking oats
1/2 cup melted butter
1/3 cup water
whipped cream or vanilla ice cream
Arrange sliced apples in a buttered 8-inch square baking dish. In a
bowl, combine the sugars, flour, and oats; stir in melted butter.
Spread mixture over the apples. Pour water evenly over top. Bake in a
375° oven for 30 minutes, until apples are tender and top is nicely
browned. Serve warm or cooled with ice cream or whipped cream. Serves
4.
1 c.sugar
3 c.water
1 can mandarin oranges
6 bananas, sliced
1 can crushed pineapple, drained
1 can maraschino cherries, cut in half
1 can orange juice
Bring sugar and water to a boil. Set aside to cool. Add all ingredients together. Freeze 2-3 hours. I like to place in individual cups.
My grandma made this for years around the holidays and I continue to carry on the tradition. It wouldn't be Christmas without the frozen fruit salad
1 c. powdered sugar
1/4 c. peanut butter
1 pkg. vanilla instant pudding (Lg box)
2 T. peanut butter 13/4 c. milk
1 graham cracker crust
1 cool whip
Mix powdered sugar and 1/4 cup of peanut butter in bowl with fork and knead until crumbly. Set aside. Whisk pudding, remaining peanut butter and milk until thick. Place cumb mixture on botton of pie crust, reserving 1/4 cup. Put pudding mixture on top. Then add a small container of Cool Whip on top. Sprinkle with reserved crumb mixture.
1 box of spice or carrot cake mix, 1/2 cup water and 1 8oz can pumpkin
Mix together and place in muffin tins. Add fat free cool whip to really make it taste good.